Hand Shaped Chicken, Baby Spinach and Parmesan Meatballs, Lightly Browned and then Finished in Oven and Served with a Jus Infused Parmesan Alfredo and Oversized Fettuccine Pasta
And guess what? You can make this same dish #vegetarian by using smashed white beans instead of chicken breast. Holy Wiz Khalifa … experimenting with a little crossover ideas for a hybrid cookbook soon 😉 DM me for vegetarian prep!
2.5 to 3 pounds white meat chicken ground
1/2 cup grated parm
1/2 cup bread crumb (with or without seasoning)
1.5 cups chopped fresh baby spinach
3 cloves rasped garlic
Zest half lemon
1 tsp red pepper flakes
Cracked black pepper
Incorporate all ingredients together and then PUT IN FREEZER while you make everything else. (Tip) this solidifies the chicken so it’s easier to shape the balls
Next- make alfredo sauce! I do mine without flour and use butter, heavy cream, nutmeg, parmesan, pinch salt and pepper
Dont forget to keep cream on a lower heat so it doesn’t separate *
Heat a LARGE sauce pan with 3 tablespoons olive oil and while heating oil-shape meatballs. Once your hand gets hot holding it over the oil it’s time! Add in meatballs and make sure NOT TO CROWD THE PAN! Brown on both sides and set aside. Repeat.
Once all meatballs are browned add back into pan and splash with approximately a cup of chicken stock- finish in 350 oven for 15 minutes
Remove from oven and let cool 5 minutes before pouring in alfredo sauce.
Serve over your favorite pasta and get ready to zen the heck out.
#instaeats #ingredients #instachef #whatsfordinner #dinneratmyhouse #nom #inthekitch #foodblogger #foodfotos #foodphotographer #foodpix #mmmmmmmm #chefsofinstagram #cheflife #chef #foodblog #foodculture #chicken #recipeshare #chickenmeatballs #spinach #hybridcookbook #oliviagonzalezevents #dmme
These Vegetarian Chimmi’s are Stuffed with Cilantro-Cumin Infused Black Beans and Cheddar Jack Cheese.
Drizzled with a Homemade Chili Ranchero Sauce, Fresh Guacamole and Pico de Gallo.
Superrrrrrrryummmmmyyy and So Bright and Filling. 😋
(1 large can or 3 cups cooked) Black beans are drained and added to a nice hot pan with olive oil, half toasted garlic and white onion.
Simmer beans until thick and most of the moisture removed. Add 1 tablespoon cumin, 1 teaspoon cayenne and salt to taste. I always add fresh chopped cilantro to brighten it up right at the end.
Soften oversized flour tortillas in the microwave for about 25 seconds and then fill each one with 3 tablespoons of black beans and your favorite cheese. Tuck in both sides and then roll up into a package. Set aside and fill remaining.
Meantime heat your favorite frying oil on med high heat until your hand above it gets hot. Add Chimichangas 2 or 3 at a time so you don’t crowd the pan and place seam side down. I usually spoon oil over the top and then flip once. Chimis’s should be golden in color and even on all sides.
Now its time to plate! We drizzled ours with homemade ranchero sauce, avocado and poco de gallo. I of course added lots of sour cream 😉
#vegetarian #vegetarianrecipes #vegetarianchimmichanga #vegetariannight #instaeats #ingredients #instachef #whatsfordinner #dinneratmyhouse #nom #inthekitch #foodblogger #foodfotos #foodphotographer #foodpix #mmmmmmmm #chefsofinstagram #cheflife #chef #foodblog #foodculture #chimmichanga #mexican #latininspired #latinfood #southwestern #chile #porsabor #foodpix #inlacocina
This recipe is one of my darling and sexy husbands recipes and a family favorite served as a fresh summer appetizer. We buy our conch and other fresh seafood from The Oyster Co-OP in Orange Park Florida, which is a family owned local seafood spot that we just love. This recipe called for 1 pound of conch which we cook in the pressure cooker about 30 minutes until tender with a bay leaf and a pinch of sea salt. William chops up vidalia onions, red and green peppers, scotch bonnet peppers and garlic and marinates the conch overnight with the chopped veggies, white vinegar and citrus- adds chopped tomato and Spanish olives and into the fridge it goes. Day of he fries up the BEST tostones and then we top them with this bright and briney deliciousness.
#tostones #carrucho #tapas #appetizers #chonch
Oh man oh man oh man…. This Tapas dish is a Spanish Style noshing comal filled with garlicky buttery lemony goodness. These Mayport shrimp were tossed with smoked paprika, lemons, sea salt and cracked pepper and drizzled with copious amounts of toasted garlic butter, dehydrated and sundried chili de arbol and parsley.
Roasted for about 8 minutes in the oven and served in the comal with baguette wheels.
F☆ck that’s good 😋😋😋
We dredged up the buttery sauce from the pan and topped with the shrimp and parsley and we were in seafood heaven! This would also be good tossed with pasta or layered over a nice creamy risotto.
#tapas #appetizers #spanishtapas #spanishshrimp #camaronesdeajo #camarones #shrimp #latininspired #instaeats #ingredients #instachef #whatsfordinner #dinneratmyhouse #nom #inthekitch #foodblogger #foodfotos #foodphotographer #foodpix #mmmmmmmm #chefsofinstagram #cheflife #chef #foodblog #foodculture #mayportshrimp #nosh #comal
Yep. Totally time for another perfectly crafted spicy margarita…. this one has fresh juiced English cucumber, jalapeno, lime and agave and just a dash of sparkling water.
Peel and juice one English cucumber or several if your feeling fired up;)
Set aside peel for garnish- I made the cutest little knots. Lol
Ice two glasses
Add one shot silver tequila each glass ( I’m a #patron gal, I think we know this)
Add juice of one and a half limes to each ( slice remaining for more super cute garnish)
1.5 teaspoons agave each
Half a Jalapeno each- gently muddle
Splash of sparkling water ( I use #smartwater, I’m convinced I will need the electrolytes- hahaha 😉
Shake or stir then garnish aforementioned cucumber knots and limes
These delightful little babies are one of my personal favorite weeknight/ #vegetarian meals and not only easy and fast but also super yummy and colorful 🙂
Sautee half of a white onion with 3 cloves of garlic in a bit of olive oil then once translucent add 3 cups of cooked black beans (yes canned beans are perfectly acceptable!) Let heat on med to medium low until most if the liquid has cooked out. Add one tsp each of cumin, chile, red pepper flake, cayenne and salt. Slightly mash together then top with chopped cilantro.
We filled corn tortillas with our smashed beans and a little of our favorite cheeses. Pan seared them in hot oil front and back and served with fresh pico de gallo, guacamole and cilantro chimichurri…
Freaking awesome baby!!!
Send me pix of your favorite week night dish! Love to see your ideas and try some of them too!
Nothin’ Like Homemade…
These Stuffed Oatmeal Cookies are a sure fire way to brighten someone’s day 🙂 I used a classic oatmeal cookie recipe with flour, brown and white sugar, baking soda, pinch of salt and of course whipped butter, eggs and pure vanilla extract. We baked them for about 20 minutes, let them cool and then filled them with old fashioned buttercream. So dang good I had just one more right before bed with a chilled glass of milk.
My dad is a huge fan of oatmeal cookies So I have a few set aside just for him. ♡ Always make a little extra so you can share them with friends and family.