Here is a recipe for the Best Chicken Stir fry it goes great alongside a warm bowl of Jasmine rice and makes for healthy meal.
This quick and easy Chinese inspired takeout recipe can be enjoyed in less than 30 minutes.
The chicken and vegetables are coated in a sweet and savory honey sauce that your family is sure to enjoy!
Vegetables of all kinds go well in this stir fry, you feel free to experiment with what you have on hand.
Best Chicken Stir fry recipe
I like to use a frozen vegetable mixture on those days where I am pressed for time.
So for this recipe, I have used one of my favorite frozen “Asian vegetable mixes” which has broccoli, carrots, green beans, water crescents in it.
However you can use whatever vegetables you like. Fresh or frozen will work, just make sure that if your using frozen to defrost them prior to cooking.
If you end up giving this recipe a try, do let me know in the comments below.
Note: Feel free to squeeze a little bit more lime juice over the dish at the end.
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This Creamy Tortellini Lemon Pasta is made in a lemon garlic sauce that has a hint of creaminess from the cheese and chicken stock that you’re sure to love.
I’ve served this up many times in our home and it’s one of our favorite pasta dishes by far.
This recipe is made with fresh spinach, baby tomatoes and Monterey jack cheese this dish is sure to impress.
Feel free to use anytime of white cheese that you like, such as parmesan or mozzarella.
I used Monterey jack cheese in this recipe to give it a bit of kick.
This is by far one of my favorite ways to make Chicken Tortellini, it is super quick, delicious and an easy yet fancy weeknight meal that can be pulled off with little effort.
Feel free to add some pre cooked sliced chicken breasts on top if desired as well.
However you really don’t need it as this dish is pretty filling as is.
Most creamy pasta dishes call for cream but my recipe calls for chicken stock, making it much healthier for you.
So go ahead and indulge with this one, everything in moderation right 🙂
If your family loves pasta as much as we do, then i’m more than certain this is a dish that will be adored in your household for a longtime.
You can fancy it up even more by adding some pre-cooked shrimp on top too, Jason loves when I do that.
Sometimes if there is leftovers I will eat this cold but it definitely tastes best served hot.
Before serving just make sure you are seasoning with salt to taste and then drizzling a bit more lemon juice on top.
Then it will absolutely PERFECT!
If you end up giving it a try, I would love to hear what you think of it in the comments below.
MEAL PREP IDEA: Make enough to create a few meal preps bowls for the week ahead!
Recipe notes: You can use Parmigiano – Reggiano or Mozzarella for this pasta in replace of the Monterey jack if desired.
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Zuppa Toscana is one of the Olive Garden’s most popular soups. This recipe is very similar other than instead of using spinach I used kale as that was what I had on hand. And trust me it is just as good if not better!
I really like to use “medium Italian sausage” for this recipe. However if your wanting a more spicy soup feel free to add a spicer sausage.
So if your craving a soup to warm you up, but also want a hearty meal. Then this Gnocchi Sausage Kale Soup will hit the spot!
I have always loved Italian type soups and have been testing out a few of these popular gnocchi soups for some time now.
I found that the key to making it more like a soup rather that just a pasta dish is to use “Mini Gnocchi“ for the soup, rather than regular sized gnocchi.
If you are wondering what those look like, see this spoonful below.
My soup utilizes Kale and makes for one healthy hearty meal! You can always use spinach instead if desired!
I decided to finally share my favorite version of it with you today! Mine is pretty similar to allot of those Italian Tortellini soup recipes you will find out there.
However mine has a few differences such as mine will use kale instead of spinach and celery instead of the carrots.
Not to sure why almost all Italian tortellini soups call for carrots these days, but to me that is so wrong.
Oh and mine also has a fair amount of parmesan cheese and absolutely “no cream”. The tomatoes and cheese will make it creamy enough!
I like to use sour cream vs heavy cream as it helps to make this soup super creamy without all the extra fat. That sour cream is mixed with chicken stock or vegetable whichever you prefer to use.
If you are planning to enjoy this soup over a couple of days, then you will want to add one more cup of stock in the soup. Since the Gnocchi tends to soak it up overnight. Believe it or not but this soup tastes even better on the second day.
If you loved this soup? you will also love the following recipes below.
Notes: Also keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. This soup can store in the fridge for up to 3 days and or freeze for up to 3 months.
I am so thrilled you are reading one of my recipes, if you made this recipe I’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
This Homemade French Onion soup with scallops is simmered in a red wine, beef and chicken broth. Then topped with toasted crusty bread, gruyere cheese and then some scallops.
Looking for another way to make French Onion Soup? Try my “Instant Pot French Onion Soup“ it is a sure winner as well!
FRENCH ONION SOUP BOWLS
Should be oven safe as you will want to place the pre-made soup in them along with the cheese and fresh scallops for baking.
Your going to want to get yourself a set of some good quality oven proof bowls and then you will be in business to make the best french onion soup ever.
Typically people caramelize there onions on the stove for a minimum of 45 minutes or more, turning them often.
However if your pressed for time then you can let the slow cooker do that work for you and save you that hassle.
Now I don’t know about you but cutting 6 large onions is a pain, so another way to make this job easier is to allow your food processor do most of that work.
Of course your going to still peel each onion and cut diagonally before placing in the processor to slice.
But I promise you, it can be done in half the time this way and each onion will be cut perfectly too.
As long as you are using a good food processor such as the one I use and recommend below.
Traditionally french onion soup is topped with Gruyere cheese, however you can substitute for swiss which is similar in taste.
I like to use Gruyere through which can be found in most European markets. This recipe will make roughly 5 large bowls of french onion soup, or 6 small to medium.
So if you have any any leftovers “which is highly unlikely” unless it’s just you, then you can enjoy it over the next few days or share with those lucky enough to be around the kitchen with you.
To make this soup you will want to have a slow cooker and food processor which will saves you a ton of time.
Otherwise you can caramelize the onions on the stove top anywhere from 45 minutes to an hour stirring often till they caramelize to get the job done.
And slicing the onions by hand, but I much prefer using the food processor and slow cooker to get these tasks done.
Adding scallops on top the toasted bread and cheese is an option, not a requirement. But trust me it makes each bowl even that more special, I use medium sized scallops you can use small, medium or large.
More or less, totally depends on you, after all this is your soup, right? Serve hot directly from the oven and you will be in French Onion Soup heaven in no time!
Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
I’m happy to share this delicious Jamaican Chicken Curry Recipe with you today. It is not only easy to make, it also takes less than 30 minutes to prepare.
If you prefer to make this recipe with Shrimp try my Jamaican Curry Shrimp made with coconut milk.
YOU CAN FIND THE POWDER I USED IN THE LINK BELOW ALONG WITH THE SCOTCH BONNET SAUCE
IS JAMAICAN CURRY CHICKEN SPICY
Yes, it has hints of spice for sure. Because you are cooking it in curry spice and scotch bonnet peppers.
This recipe is definitely one of my favorite Jamaican dishes.
Well that is next to curry goat, both are prepared the pretty much the exact same way too.
It is sooo good, I could eat it each and every day. And sometimes will make enough so that I can enjoy it over a few days.
WHAT DOES JAMAICAN CURRY CHICKEN TASTE LIKE
I would describe it has having tender pieces of chicken that are simmered in creamy curry flavors.
I was lucky enough to spend some time in Negril, Ocho Rio and Montego Bay a few years back during one of our frigid Canadian winters.
And hope to go back again sometimes soon, the people, landscapes and culture was really amazing.
Not to mention the food, which is way too good to even explain. So as soon as I had the chance to prepare it myself, I did.
I hope you like this dish as much as we do.
HOW MAKE JAMAICAN CURRY CHICKEN
You can cook it several ways:
Pressure Cooker: Cook for approx. 10 minutes – after following the initial steps.
Stove Top: Cook covered on low for 60 minutes. – after following the initial steps.
Slow Cooker: Cook covered on low for 8 hours. – after following the initial steps.
FOR THE MARINADE: In a resealable container, mix together the lemon juice, cardamom, cumin, turmeric, curry, thyme, black pepper. Add the diced chicken and toss to coat then marinate in the refrigerator for a minimum of 1 hour.
FOR THE CURRY: Heat the oil in a large skillet over medium heat or pressure cooker on brown setting. Then add the onions, and cook till fragrant about 3 minutes.
Find the remaining steps (below) in the recipe card.
Another recipe, I remember eating was Salty Shrimp.
Which is often served directly from the ladies who sell it daily on the streets in and around many Jamaican towns.
Oh, and of course. I cannot forget their delicious Roti’s. Which have either Chicken or Goat meat in it!
I never forgot these amazing foods. “As most Jamaicans would say,Dichickeneat good!! = “Thechickentastes good”. So please give it a try for yourself!
You are sure to become a fan!
All over the island you are sure to find similar chicken curry dishes to the recipe here.
Just make sure you purchase the correct curry for this recipe, as it’s the most important part when making a Caribbean curry like this.
This is the sauce I like to use instead of the bonnet pepper. Of course you can use fresh scotch bonnet peppers instead.
Just be careful as those peppers are fire hot and you can burn your eyes if your not careful.
Notes: Do not pressure cook chicken with the bones on as this may create lose bones in the curry. Rather use Chicken Breasts instead.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
Revised: Published on March 4th, 2018 and updated on November 4th, 2018
This simple Chicken Pesto Ravioli pasta dish is made with just four simple ingredients! Dinner really can get any simpler than this, I’m talking READY in under 20 minutes!
The four ingredients to make this Chicken Pesto Ravioli consists of one pre-made fresh packaged of ravioli, chicken breasts, pesto sauce and parmesan cheese. Want another tasty ravioli recipe? Try myMushroom Ravioli Al Forno
HOW TO MAKE CHICKEN PESTO RAVIOLI PASTA
To make this dish all you will need is one large cooking pan.
A chicken breast, a can of pesto and parmesan cheese.
Oh and of course a package of pre-made ravioli
What can be easier than that? You can use just about any type of Ravioli as well for this recipe.
For this recipe, I used Olivier Spinach Ravioli however you can use any kind of pre-made ravioli that you like.
WHAT IS CHICKEN PESTO PASTA
It is cooked chicken breasts and pasta that are seasoned with pesto!
Also, I like to use the Classico Pesto as seen below!
I hope you can forgive me as I was in a hurry and did not want to make any Ravioli or Pesto from scratch. If you want to though then by all means go ahead.
Their are a ton of great recipes on the web for both of those ingredients.
However if your in a time crunch like me, then follow along.
The pesto gives the dish it’s fantastic flavor, which has balance of flavors that is not at all overpowering but rather savory.
This type of Ravioli is defiantly for those with a more sophisticate palette and it can be served for just about any special occasion that you can think of.
Quite simply it’s a dance of wonderfully balanced flavors in your mouth.
Chicken Pesto Ravioli TABLE for 2!
This recipe can be served as a romantic dinner for two or double the recipe and then you can serve a family of four or more.
It also is a very versatile dish and really takes no special skills at all to make, so what are you waiting for?
I am so thrilled you are reading one of my recipes, if you made this recipe I’d love to hear about it! Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This Best Chicken Tortellini Soup has fresh asparagus along with kale it it. It is one of those soups that you will want to make a big old pot of and enjoy over a few days.
If your craving a soup to warm you up, but also want a hearty meal. Then this Soup is sure to hit the spot! Not only does it tastes good it is also very healthy for you.
WHAT IS CHICKEN TORTELLINI SOUP
The reason I call this tortellini soup the best, is because it is! Yes, I know it’s not traditional to put asparagus and kale in this type of soup. And i’m aware that most of these types of recipes call for carrots.
But for me I much prefer these veggies!! Don’t you?
You can also replace the kale with spinach if desired. What I like most about making this soup is that it can be enjoyed over a few days. Because it keeps very well in the fridge and even tastes better the second day!
CAN YOU FREEZE CHICKEN TORTELLINI SOUP
Yes, up to three months!
Absolutely delicious!
I have always loved chicken noodle soup, however it is nice to try different versions of it now and again, right?
This soup is allot like Chicken Noodle soup, but we are omitting the noodles and carrots and uses tortellini along with kale and asparagus instead.
It’s pretty similar to allot of those other Chicken Tortellini soup recipes, however mine uses more vegetables and is more on the healthy side.
What makes the soup creamy is the mixture of the chicken stock, cream and parmesan cheese. Some recipes will have you using all cream and of course that will make it ultra creamy. However for this soup I wanted it to be lower in fat and also stay true to a chicken noodle type soup base.
Such a fantastic soup to have simmering on the stovetop when your not feeling so great or heck even when you are.
I like to use better than bouillon chicken stock when making most of my soups. So I will mix just the right amount of that with water for the stock.
Plus using mostly stock vs cream really helps to make this soup super creamy without all the extra fat. Of course you can use whatever chicken stock you have on hand, just be sure it is not laddled with to much salt.
Also, you will want to allow the asparagus to simmer for a least 15 minutes along with the chicken to ensure both are super tender prior to adding the tortellini and kale.
If you are planning to enjoy this soup over a couple of days, then you will want to add one more cup of chicken stock as well, since the tortellini tends to soak it up overnight.
I really like to use “Herb Chicken Tortellini” for this recipe. However you can use whatever brand you like most. Also if you want a little heat to this soup then I would recommend adding in a pinch of red pepper flakes.
Also keep in mind, as with all my recipes.
If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. This soup can store in the fridge for up to 3 days and or freeze for up to 3 months.
I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
Warm up to a BIG Bowl of the most delicious “Vegetable Egg Drop Soup“. This popular Chinese soup it’s super simple to make and believe it or not very filling. Not to mention inexpensive and addicting!
We are in the middle of winter here now in Canada and people have been getting sick left right and center with colds and the flu. Me included, whenever this time of year rolls around I tend to stay home more and prepare heartwarming soups for me and whoever is around.
Egg drop soup is one of those easy to make and hearty soups that warms the body and heals it too. Now what more could you want in a soup? Matter of fact after this post I will make some. I could it this soup all day everyday!
I always order egg drop soup whenever I go to any chinese restaurant, I just love it. Most restaurants serve it without the vegetables, however I like to add vegetable to it as it makes it more filling and healthy and can serve as the main course this way.
Which I will enjoy for lunch or dinner whenever I’m in the mood.
This recipe is quick to make because all we are doing is basically bringing the soup to a simmer and cooking it over medium heat for roughly 15 minutes.
If you want bigger chunks of egg then you will want to stir it less near the end. I prefer it more like this so I will stir it allot near the end so it breaks up. Also you can add three to four eggs if desired, after all it’s your soup.
The type of frozen mixed Vegetables I like to use
Also make sure your using a quality chicken stock, because you will be adding some low sodium soy sauce that will allow for just the right amount of salt in this soup.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! You can post a review/picture below or via Instagram and let me know. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
