Balsamic Chicken

  • 4 Chicken Breasts (approximately 2 pounds)
  • 1 tsp garlic salt
  • 1/2 tsp black pepper
  • 2 Tbsp Olive Oil
  • 1 onion thinly sliced (1 cup)
  • 1 (14.5 oz) can diced tomatoes with juices
  • 1/2 cup balsamic vinegar
  • 1 tsp dried basil
  • 1 tsp dried organo
  • 1 tsp dried rosemary
  • 1/2 tsp dried thyme
  • Optional: Garnish with fresh thyme leaves
  1. Sprinkle both sides of the chicken with garlic salt and pepper
  2. Heat oil in a large skillet over medium heat. Add onions and cook stirring for 3-5 minutes until browned). Transfer to a bowl
  3. Add chicken to skillet and cook about 5 minutes per side
  4. Top chicken with onions, tomatoes, and balsamic vinegar. Sprinkle with basil, oregano, rosemary and thyme. Bring to a boil. Reduce heat, and simmer covered until the chicken Is done (approx. 15-20 min)
  5. Optional: Serve garnished with fresh thyme leaves

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup
  • 1/4 cup unsalted butter
  • 1 cup onion – finely chopped
  • 1/2 cup celery – finely chopped
  • 3/4 cup carrots – sliced into 1/2 inch rounds
  • 1.5 tsp salt
  • 1/4 cup all-purpose flour
  • 4 garlic cloves – finely chopped
  • 1/4 tsp paprika
  • 3 chicken breasts torn into small pieces
  • 8 cups chicken broth (use prepared broth, or make broth with the chicken breasts)
  • 8 oz wide egg noodles
  • 1/2 cup heavy whipping cream
  • 1 Tbsp sherry vinegar
  • 2 tsp fresh thyme leaves
  1. Melt butter in a large pot over medium high. Add onions, celery, carrots and 1/2 tsp of the salt. Cook stirring occasionally for about 5 minutes until the onions are translucent
  2. Add flour, garlic and paprika. Cook stirring constantly for about a minute until the flour is completely mixed
  3. Add 6 cups of the chicken broth to the pot (reserve the 2 extra cups). Bring to a boil stirring occasionally Add egg noodles. Cook covered for about 10 minutes until the noodles are tender
  4. Reduce heat to medium low. Add chicken. You can add some of the reserved broth until the soup reaches the consistency desired. Cook for about a minute and remove from heat once the chicken is heated through
  5. Stir in cream, sherry vinegar and remaining 1 tsp salt (add more salt to taste).
  6. Serve soup in bowls and top with thyme leaves

One-Pan Garlic Butter Shrimp with Orzo

Orzo with Shrimp
  • 1/4 cup unsalted butter
  • 1/4 cup olive oil
  • 1/2 cup finely chopped onions
  • 1/2 cup white wine
  • 3 cups seafood or vegetable broth
  • 1.5 cups uncooked orzo
  • 1.5 tsp salt
  • 6 garlic cloves finely chopped and smashed
  • 1 Tbsp grated lime zest
  • 4 Tbsp lime juice (approx. 2 limes)
  • 1/4 cup chopped fresh parsley
  • 1 pound raw shrimp (peeled and deveined)
  • 2 Tbsp drained capers (roughly chopped if desired)
  1. Heat 2Tbsp of butter and 2 Tbsp of olive oil in a deep skillet over medium heat. Add onions. Cook stirring occasionaly until softened (about 3 min). Add wine. Cook until reduced by about half. Remove from heat.
  2. Transfer 3 Tbsp onion mixture into a bowl and reserve remaining mixture in skillet. Add remaining butter and olive oil to the bowl and whisk to combine. Set aside.
  3. Add broth to the onions in the skillet and bring to a boil. Stir in orzo and 1 tsp salt. Reduce to a simmer over medium low. Cover and cook undisturbed for 10 minutes.
  4. Separately finely chop garlic. Add 1/2 tsp salt. Use the flat side of a chef’s knife and press and rub together to form a paste. Add garlic paste, lime juice, and 2 Tbsp of parsley to onion mixture in the bowl and stir to combine. Add shrimp and toss to fully coat.
  5. Uncover cooked orzo, spoon shrimp in a single layer over orzo. Spoon remaining onion mixture in bowl over shrimp and orzo.
  6. Cover and cook over medium low until shrimp is pink and opaque. Remove from heat.
  7. Uncover, sprinkle with capers, lime zest and remaining parsley.
  8. Serve immediately.

Cilantro Lime Chicken Breasts

Cilantro Lime Chicken Breasts
  • 4 chicken breasts
  • 1 bunch cilantro (stems included)
  • Juice of 4 limes
  • 3 garlic cloves
  • 2 tbsp Olive Oil
  • 1 tbsp cumin
  • 3/4 tsp salt
  • 1/8 tsp black pepper
  1. In a food processor or blender, add cilantro, lime juice, garlic, olive oil, cumin, salt, and black pepper. Process until completely mixed
  2. Add chicken in a medium bowl and poke with a fork. Pour marinade on top and toss to coat well. Cover and refrigerate for 30 mins – 48 hours
  3. Preheat oven to 450 degrees F. Rub bottom of large baking dish with oil and lay chicken breasts in a single layer. Bake uncovered for approx. 35 minutes

Green Pepper and Parsley Rice

Green Pepper Parsley Rice
  • 2 tbsp butter
  • 1/2 cup chopped onion
  • 1 minced garlic clove
  • 1/2 cup chopped green pepper
  • 1 + 1/2 cups water
  • 3/4 cup uncooked rice
  • 1 bay leaf
  • 1/2 tsp chicken flavored bouillon
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 tbsp chopped fresh parsley
  1. Melt butter in a saucepan over medium heat. Add onion and cook until translucent (approx. 5 min). Stir in garlic and cook 1-2 minutes. Add bell pepper and cook until it begins to soften (2 min).
  2. Stir in water, rice, bay leaf, bouillon, salt and pepper and bring to a boil.
  3. Reduce heat to low, and simmer covered until rice is tender (15-20 min).
  4. Remove from heat, stir in parsley and remove the bay leaf
  5. Fluff rice with a fork

Cauliflower Casserole


  • 1 cauliflower
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup (4 ounces) shredded sharp white cheddar cheese
  • 2 tablespoons grated parmesan cheese
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 1/2 cups panko bread crumbs
  • 1 cup crushed buttery crackers (such as Ritz)
  • 1/4 cup (1/2 stick) unsalted butter, melted

Preheat the oven to 425°F. Grease a baking dish. Trim the leaves from the cauliflower and cut out the core. Separate the cauliflower into florets.

In a large bowl, combine the eggs, milk, and flour and whisk until blended. Whisk in the cream. Add the cauliflower, cheddar cheese, parmesan cheese, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper and blend well. Pour the mixture into the prepared baking dish. Bake for 30 minutes.

While it’s baking, combine the panko crumbs, crackers, melted butter, the remaining 1 teaspoon salt, and the remaining 1/2 teaspoon pepper in a bowl. Remove the dish from the oven and distribute the cracker mixture evenly over the top. Bake the casserole for an additional 15 minutes, or until it’s golden brown and bubbly. Let the casserole stand for 10 minutes before serving.

It can be garnished with your favorite fresh herb (parsley, chives or dill)

Orzo/Risoni con Champiñones y Balsámico


  • 1 taza de orzo/risoni crudo
  • Aceite de Oliva
  • 1 taza de puerro cortado en media lunas delgadas (solo la parte blanca)
  • 2 tazas de Champiñones frescos cortados en pequeños cubos
  • 2/3 taza de caldo de vegetales o de pollo (2/3 taza de agua + 1/2 cucharadita de concentrado de caldo)
  • 4 cucharadas de tomates secos finamente picados
  • 2 cucharadas de vinagre balsamico
  • Sal y pimienta al gusto
  • 4 cucharadas de albahaca fresca picada finamente
  • 1/2 taza de queso ricotta


  • En una olla con suficiente agua con sal, dejarla hervir y poner el orzo/risoni hasta que este al dente. Escurrir, enfriar con agua corriente y dejarlo a un lado
  • En una sartén a calor medio-bajo, adicionar el aceite y cocinar el puerro de 3 a 4 minutos mezclando ocasionalmente o hasta que este blando. Reservar a un lado
  • En la misma sartén añadir un poco mas de aceite, y saltear los champiñones de 3 a 5 minutos. Sazonar con sal y pimienta al gusto. Reservar a un lado.
  • Vertir el caldo de vegetales en la sartén, adicionar el orzo/risoni, puerro y champiñones reservados. Adicional los tomates, vinagre balsámico, sal y pimienta al gusto, y cocinar de 2 a 3 minutos o hasta que el caldo se reduzca un poco.
  • Antes de servirlo, mezclar con la albahaca y espolvorear con el queso ricottta.

Shrimp with Tomato and Spinach Cream Sauce

Shrimp with tomato and spinach cream sauce


  • 2 Tbsp olive oil
  • 1½ pounds large shrimp, peeled and deveined
  • Salt, Pepper and Paprika
  • 4 Tbsp butter
  • 4 minced garlic cloves
  • 1 small can of mushrooms
  • 1.5 cups halved Cherry tomatoes
  • 2 cups baby spinach
  • ¼ cup heavy cream
  • ½ cup freshly grated Parmesan
  • ½ cup seafood stock ( or chicken stock)


  • Heat oil in large skillet on med-high
  • Dry shrimp with a paper towel
  • Season shrimp generously with salt, pepper, paprika on both sides
  • Cook shrimp on both sides (approximately 2 minutes per side)
  • Remove shrimp to a plate
  • Lower heat and add butter. Add garlic and mushrooms and sauté.
  • Add tomatoes and season with salt/pepper (to taste)
  • Cook a few mins and add spinach-let start to wilt
  • Add cream and cheese and let simmer
  • Add broth and simmer on low
  • Return shrimp to the pan
  • If sauce is thickening, add more broth to thin out a bit.

Chicken-Thigh Piccata

Chicken Thigh Piccata
  • 4 boneless skinless chicken thighs
  • 1 tablespoon flour, plus more for dredging
  • 3 tablespoons olive oil
  • 2 tablespoons capers (drained)
  • 3/4 cups chicken broth
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons butter
  • Salt and Pepper to taste
  1. Season chicken with salt and pepper. Dredge in flour, tapping off excess
  2. Heat a skillet over high. Add olive oil. Add chicken and cook until cooked through (approximately 4-5 minutes each side). Transfer chicken to a plate
  3. Add flour to skillet and cook for about 30 seconds. Add capers and chicken broth. Once it boils, add lemon juice and butter.
  4. Once the butter melts, return chicken to skillet, coat in sauce and simmered until thickened.
  5. Serve with white rice or vegetables

Crustless Quiche

Crustless quiche
  • 6 eggs
  • 1 cup milk
  • 1 cup cheese (cheddar cheese, swiss cheese or mozzarella)
  • 2 tbsp parmesan cheese
  • salt & pepper to taste
  • 1 cup additional ingredients (tomatoes, green onions, asparagus, ham). Other options: potatoes, spinach, broccoli)
  1. Preheat oven to 350 degrees.
  2. Whisk together milk, eggs, cheese and salt & pepper.
  3. Stir in any additional ingredients.
  4. Pour the egg mixture into an pie dish, and bake uncovered for about 45 minutes.