Author: Infoodita Admin

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With this one-pot creamy chicken mushroom florentine, you’ll have dinner on the table in less than 30 minutes! Plus, cleanup is easy! This hearty dish is filled with sun-dried tomatoes, spinach, mushrooms and the creamiest pasta! Your family is going to go crazy over it.

One-pot meals are always my go-to for busy weeknights. You get delicious, satisfying meals with minimal effort, and cleanup is a breeze! It’s a win-win. If you’re looking for more one-pot dinners to add to the meal lineup this week, give this beef stroganoff, parmesan chicken tortellini, or Cajun alfredo pasta a try!

One Pot Creamy Chicken Mushroom Florentine

If you’re not sure what to make for dinner tonight, look no further than this one pot chicken mushroom florentine! This delicious pasta dish is worth every carb! The creamy pasta sauce with fresh mushrooms and spinach is so perfect with the chicken. Then the sun-dried tomatoes give it a final hit of flavor and texture! It is insanely delicious and not hard to make at all. You’re going to love it!

Chicken mushroom florentine looks and tastes like a fancy gourmet meal, but is really simple and easy to cook in one pot! I love to make it when I’m feeding a crowd because everyone always loves it and it’s so easy to make a lot of. If you are looking for a meatless option, you can even make this as a creamy mushroom florentine without the chicken. It’s just as delicious that way as well! The flavorful sauce really does a lot of the heavy lifting here. Whether it’s a weeknight at home, or an elegant dinner party, this recipe is one I find myself pulling out time and again!

Ingredients Needed

This meal is so flavorful and filled with so many delicious things. It’s seriously one of my all-time favorite recipes! Sun-dried tomatoes, mushrooms, chicken, and spinach all cook in the creamy sauce and get tossed in the pasta. You really can’t go wrong with this combination of ingredients.

• Boneless, Skinless Chicken Breasts: Cut into one-inch pieces so they will cook evenly and quickly.
• Butter: Both unsalted or salted will work, just adjust your salting at the end accordingly.
• Olive Oil: Use a high-quality, extra virgin olive oil to cook the sun-dried tomatoes, garlic, and mushrooms in.
• Garlic Cloves: Minced garlic gives a rich, savory taste to the cream sauce.
• Sun-Dried Tomatoes: This is my favorite ingredient in this recipe because of their intense sweet and tart flavor! They really take the sauce from good to great.
• Small Mushrooms: Sliced and cooked with the garlic and tomatoes in olive oil. I used button mushrooms, but you could also use cremini or brown mushrooms.
• Flour: A small amount is added to the garlic and oil to create a roux.
• Chicken Broth: Gives the sauce a savory, flavorful base. You could also use a splash of white wine!
• Half and Half: Sweetens the sauce and makes it nice and creamy.
• Salt and Pepper: Season to taste!
• Garlic Powder: Even more garlic flavor? Always!
• Linguine: Break in half for easier cooking and serving. I love the way linguine tastes with the creamy sauce, but you can also swap this out for your favorite pasta! Penne is another great option, as it holds in all of the flavorful sauce.
• Grated Parmesan Cheese: Freshly grated parmesan makes a huge difference, trust me!
• Fresh Baby Spinach:  Thawed frozen spinach works in a pinch, but fresh is best. You can also use baby kale instead.

How to Make Chicken Mushroom Florentine

Not only is chicken mushroom florentine easy to make, but it only takes 20 minutes from start to finish! I know that you will not regret making this meal for your family. It is going to be a huge hit! My kids can never get enough.

1. Cook the Chicken Breasts: In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink.
2. Cook Vegetables: Add the olive oil and cook the garlic, sun-dried tomatoes, and mushrooms until tender. Add in the flour and then cook for another minute.
3. Whisk Sauce and Simmer: Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated.
4. Cook Pasta: Cover and cook for 10-15 minutes or until the pasta is tender.
5. Garnish and Serve: Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Then stir chicken mushroom florentine immediately.

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Homemade Chicken Lo Mein is a classic Chinese noodle dish that tastes so much better than takeout! Noodles drenched in a delicious savory sauce paired with perfectly cooked chicken and tender peppers and carrots makes for a yummy and satisfying meal.

I love Asian food in general. My kids also love Asian flavors so we end up making a LOT of Chinese and Korean food at my house. I may not always get it completely traditional, but it still turns out incredible and even better than takeout. Not to mention I get to choose the quality of ingredients which always makes me feel better. If you are in the mood for some other yummy Asian inspired dishes, you’ve got to try this Asian Ramen Salad, this delicious Cashew Chicken, and this Teriyaki Chicken.

Lo Mein Chicken

Chicken lo mein is a classic Chinese dish that you can easily make at home. It’s so flavorful and filling, and something that everyone will enjoy! Fresh peppers and carrots are cooked in a flavorful Asian inspired sauce, and that sauce gets sucked up by the noodles. They are the most flavorful noodles you’ll have! I like to add chicken to make the meal filling and hearty. This is a great dish to have on the menu.

I really love chicken chow mein, and the difference is mainly in the noodles. Chicken lo mein is made with wider and chewier noodles. You will find both on the menu at pretty much every Chinese restaurant. The flavors in this homemade version are SO much better than takeout, and it’s really fun to make too! The best part about this recipe is you don’t have to prepare any white rice or extra veggies because it’s a whole meal in one! I do like to take the extra step to make homemade wontons for the full restaurant experience, and I never regret it!

Ingredients

I like to keep things simple on this chicken lo mein recipe. You can include other ingredients like onion, eggs, and broccoli. Pretty much any veggie you want could work because this is similar to a stir fry. If you don’t have a wok you can just use your favorite frying pan. You can find the measurements below in the recipe card.

• Lo Mein Noodles: You will want to buy the wide egg noodles, they should be labeled as lo mein noodles.
• Chicken Breast: You will cut it up into smaller pieces so they are easier to eat and cook.
• Vegetable Oil: To cook the chicken. You could use your favorite oil instead.
• Carrot: Cooks until it’s perfectly tender and soaks up the sauce.
• Red Bell Pepper: Adds a mild sweet flavor to the dish.
• Shiitake Mushrooms: So savory and umami, I love them! You could use other mushrooms, these are just my favorite.
• Garlic: For extra flavor. I like to use fresh minced garlic.
• Brown Sugar: Helps balance out all the salty flavors and makes the sauce sticky and delicious.
• Soy Sauce: This is a must have ingredient, it’s the base for the sauce!
• Hoisin Sauce: You can easily make your own at home! I love making my own because it’s just a few easy ingredients and tastes so fresh.
• Sesame Oil: This is a no brainer, so full of flavor!
• Ground Ginger: I like using ground ginger so you don’t end up with bites of really spicy ginger. You could use fresh ginger if preferred.
• Red Pepper Flakes: Use as much as you like. I don’t make my food very spicy because my kids don’t like it, so add more if you want it.
• Black Pepper: Freshly ground is best!

Chicken Lo Mein Recipe

Chicken lo mein is actually super simple to make at home! If you’ve mastered spaghetti and a stir fry, then you can definitely make this meal. I recommend having two pots going at the same time. One is a deep pot to cook the noodles, and the other is a wok or frying pan to cook the chicken and veggies. You make the sauce separately, then put it all together. So simple, and so yummy!

1. Cook Noodles: Cook your noodles according to the package directions, then drain and set aside.
2. Cook Chicken and Veggies: While the noodles are cooking, heat your vegetable oil in a medium sized skillet over medium high heat, add your chicken with some salt and pepper to taste, cook your chicken until it is nearly cooked through. Then add the garlic, carrots, red bell pepper, and mushrooms and saute for an additional 3-4 minutes.
3. Make Sauce: In a small bowl, whisk together your garlic, brown sugar, soy sauce, hoisin sauce, sesame oil, ground ginger, red pepper flakes, and pepper.
4. Put It All Together: Add your cooked noodles to the skillet with your chicken and vegetables. Then pour your sauce mixture over the skillet and toss to coat, sauteing everything together until your sauce thickens and everything has come together, about 5-8 minutes.
5. Enjoy: Remove from heat and serve fresh.

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This sushi bake is a deconstructed California sushi roll that is packed with flavor and all of your favorite sushi ingredients. It’s layers of delicious fish, sushi rice, and the best blend of seasonings. It’s an easy layered dish that is absolutely addicting!

The best part about sushi is that it’s considered healthy, right? Oh, and the amazing flavors. I’ve always been a little nervous about making sushi at home because it sounds labor intensive. This sushi bake is the perfect solution! Like any good casserole, it’s full of all of your favorite ingredients and flavors with a lot less work. For other great casserole dishes, you’ve got to try this Chicken Tetrazzini Casserole, this Breakfast Casserole, and this Turkey Mediterranean Casserole.

Recipe for Sushi Bake

So what is a sushi bake? It’s basically a deconstructed California roll and it’s SO addicting! It’s also really really easy to make, so you get all the flavors of your favorite sushi roll without all of the intimidation of knowing how to make it! I love that it has just a few simple ingredients like a perfectly baked salmon fillet and imitation crab meat. Then of course you have the classic sushi rice, which I teach you how to make in this recipe too. Then you top it with the most amazing blend of sauces for the ultimate touch. You’re going to love it!

You can also get creative with this recipe. With all casseroles, you get to create your own balance of flavors. You can take away or add ingredients to your hearts content! If you like other sushi rolls, try to incorporate their ingredients here. I have never made sushi at home, but I hope to in the near future. In the meantime, I will stick to my poke bowls and sushi casserole!

Ingredients

A sushi bake is basically the best casserole you will ever have. It’s layers of what you would find in a sushi roll, which makes it easy to make at home and great for feeding a crowd. You can use tuna instead of salmon if you felt like it. I love a sprinkle of sesame seeds over the top, but that’s up to you! You can find the ingredients below in the recipe card.

The Basics

• Imitation Crab Meat: The leg style. Of course you can buy real crab meat instead if wanted!
• Salmon Fillet: You will cook it first before putting it into the bake.
• Salt and Pepper: For seasoning the salmon.
• Sushi Rice or Short Grain Rice: It’s sticky and a little sweet with hints of vinegar. It’s so amazing, you have to make it!
• Rice Vinegar: For the sushi rice, I share how to make it below in the recipe card.
• Granulated Sugar: This is added to the sushi rice to help it get sticky.
• Salt: For the rice, helps to bring out all the yummy flavors.
• Water: To cook the rice.
• Cream Cheese: Cream cheese and sushi were made for each other, you are going to love it!

Sauces and Seasonings

• Kewpie Mayo: I love this brand of mayo for sushi, but it’s optional. Any mayonnaise will work.
• Sriracha: It’s perfectly spicy and goes great with Asian foods.
• Nori Sheets: This is a seaweed sheet. I think I’ve even seen it at Costco. You should be able to find some at your local grocery store or at Asian grocery stores.
• Spicy Mayo: You are already adding mayo and sriracha, so if you don’t want to buy another mayo, sriracha mayo is a great idea.
• Eel Sauce: I like to make my own at home because it’s just a thickened soy sauce. You can also find it easily in stores, it is sometimes called unagi sauce.
• Sesame Seeds: Just brings the whole bake together!
• Green Onion: For garnish:
• Cilantro: For garnish.

Sushi Bake Recipe

Get ready for a super fun and unique recipe that you just won’t be able to get enough of! This sushi bake literally disappeared off of my table. I had to hunt down my other casserole dish and make a second because I just didn’t get enough. You cut it into slices and can wrap those slices in more seaweed to get that fun sushi effect. Seaweed tastes amazing paired with sushi so don’t knock it ’til you try it!

Prepare the Salmon

1. Prep Oven: Preheat the oven to 425 degrees Fahrenheit.
2. Season Fillet: Season Salmon with salt and pepper and place on a parchment lined baking sheet. Bake for 18-20 minutes.
3. Flake: Once baked and cooled, use two forks to flake the filet into bite sized pieces, discarding the skin. Set aside.

Cook Rice

1. Rinse Rice: While the salmon bakes, prepare the sushi rice. Rinse the rice with cold water until the water runs clear.
2. Cook: Cook the rice on the stovetop, in a rice cooker, or in the Instant Pot. If you use a rice cooker or Instant pot, cook the rice according to the manufacturer’s instructions. My rice cooker takes 4 cups water to cook 3 cups of rice.
3. Mix Seasonings: While the rice is cooking, add the rice vinegar, sugar and salt together in a small saucepan. Heat over medium-high heat and whisk until the sugar has dissolved.
4. Add to Rice: Transfer the cooked rice to a large mixing bowl. Pour the vinegar mixture over the rice and use a spatula to fold the mixture into the rice.
5. Cover and Cool: Cover the bowl with saran wrap and let the rice cool on the counter until it reaches room temperature.

Assemble Sushi Bake

1. Prep: Preheat the oven to 425 degrees Fahrenheit. Spray a 9-inch baking dish with pan spray and set aside.
2. Shred Crab: Use a fork to prepare the imitation crab by shredding the fork down the length of the leg. Repeat until stringy. Chop into pieces about an inch long.
3. Mix Meat and Seasoning: Add the salmon, shredded crab, cream cheese, mayonnaise, and sriracha to a bowl. Mix until combined.
4. Add Rice and Seaweed: Press the sushi rice into the bottom of the baking dish. Crush the nori over the top so it covers the rice evenly, adding more as desired.
5. Add Meat on Top: Spread the salmon and crab mixture over the top.
6. Bake: Bake for 12-15 minutes, until thoroughly heated.
7. Garnish and Enjoy: Drizzle the top with sriracha, spicy Mayo, and eel sauce. Garnish with sesame seeds, green onions, and cilantro. Serve with additional nori to wrap around bites of the bake.

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Cast Iron Skillet Pork Chops are a quick and delicious way to serve a satisfying gourmet meal. Bone in pork chops are coated with a garlic herb mixture and seared in a seasoned cast iron skillet for the juiciest and most flavorful pork chop you’ve ever had!

This easy skillet pork chop recipe is your new go-to fancy weeknight supper. Thick-cut pieces of bone-in pork are first marinated with olive oil, fresh herbs, and garlic to infuse more flavor into each bite. It cooks in just 10 minutes for a fast and flavorful main dish. There are so many amazing things you can cook in a skillet! Try this Skillet Pizza, this delicious Shrimp and Asparagus Skillet, or easy Pan Seared Scallops with Lemon Caper Sauce.

Pork Chops in Cast Iron Skillet

Center cut bone-in pork chops are lean and tender, with a very mild flavor. This makes them perfect for adding a simple herb marinade right before cooking. It also means some people might be a little worried about cooking them at home. You don’t want a boring and dry pork chop, right? Well this recipe is a tried and true method for infusing the most flavor into your pork chop while keeping it so tender and moist you won’t believe it’s pork.

The fragrant natural oils in the thyme and pungent garlic flavor infuse into the olive oil so the pork cooks with a bouquet of aromas that transfers to the meat. The actual cooking time is less than 15 minutes, so you can quickly start to feast! This skillet pork chop is perfect served with some grilled asparagus, crispy skillet potatoes and maybe even a fun horseradish sauce. I recently became a fan of dipping my pork in vinegar and soy sauce! Don’t knock it until you try it, because a little acid really elevates this dish. Get creative with how you serve it in your home.

Ingredients

A simple and fast marinade for these cast iron skillet pork chops can be made with just a handful of ingredients. I like to combine roughly chopped garlic, thyme, parsley, salt, and pepper. That’s it! I find that not skipping this step makes lean proteins so much more flavorful, like for my chicken marinade. The pork gets a generous coating of the paste before cooking. You can find the measurements below in the recipe card.

• Pork Chops: I prefer bone in pork chops because they stay jucier and the bone adds lots of flavor to the pan while cooking.
• Garlic: Minced, for the herb rub.
• Olive Oil: This helps the rub come together. Olive oil has the best flavor in my opinion.
• Thyme: It’s earthy, slightly minty, and a little lemony. It’s a must!
• Parsley: Fresh parsley adds tons of earthy flavor with a hint of pepper.
• Kosher Salt: A high quality salt makes all the difference.
• Black Pepper: Freshly cracked black pepper adds warmth to the pork.
• Butter: For basting the pork after it’s done cooking.
• Fresh Herbs for Garnish: I like to add parsley and thyme for an extra pop of fresh flavor.

Cast Iron Skillet Pork Chops Recipe

After a brief 30 to 60-minute marination, the pork is ready to pan-fry. I like to use cast iron skillet because it retains heat really well, which transfers straight to the surface of the pork to develop a beautiful golden sear. The skillet pork chop is flipped several times for even cooking, and to keep it moist and tender.

1. Make Herb Rub: In a small bowl combine garlic, 2 tablespoons olive oil, 1 tablespoon thyme, parsley, salt, and pepper.
2. Add to Pork: Rub the herb paste evenly over both sides of the pork chops. Then marinate at room temperature for 30 minutes.
3. Heat Skillet: Heat a large cast-iron skillet over medium-high heat.
4. Add Oil to Pan: Add 2 tablespoons of olive oil to the pan. Once hot then add the pork chops.
5. Cook Pork Chops: Lightly press the pork chops down into the pan to get a nice sear. Cook for 1-2 minutes, then flip and sear the other side. Then cook the sides of the pork chops if needed depending on the thickness of the pork.
6. Flip and Temp: Turn the heat down to medium, and then cook the pork chops until the internal temperature reaches 135 degrees Fahrenheit. It will take about 4 to 6 minutes depending on the thickness of the chops. Keep flipping every minute for even cooking.
7. Add Butter: Turn off the heat and then add the remaining tablespoon of thyme and butter to the pan.
8. Baste: Once the butter is melted tilt the pan, and then pour the butter over the top of the pork chops several times to baste.
9. Rest and Enjoy: Transfer pork to a cutting board and then allow to rest for 5 minutes before serving for carving.

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Tuna melts are the ultimate sandwich with a flavorful fish mixture, melty cheddar cheese, and freshly sliced tomatoes all melted together in a skillet on crispy, golden bread. So easy to make and delicious, this sandwich will literally melt in your mouth!

Level up your lunch game and try out a few other of my favorite sandwich recipes: this amazing egg salad sandwich, the absolute best BLT, or this easy Cuban sandwich! They’re so easy to make but SO delicious. It’s love at first bite!

The Best Tuna Melt Sandwich EVER

This is the ultimate tuna melt sandwich recipe! This sandwich will literally just melt in your mouth, it is that good. First off, this tuna salad mixture is AMAZING and full of SO much flavor. To make it, all you have to do is drain the tuna and mix it together with mayonnaise a few vegetables, Dijon mustard and parsley. It’s so simple to make and mixes together quickly and easily. From there, layer with cheese and tomato and melt it all together. Again, it is that simple! I have two ways I love to make it: broiled or on a skillet! Try both and find out which way is your favorite!

Tuna melts come together so quickly and easily. It is one of my favorite sandwiches and the bonus is my kids love it too! The golden crust on the outside is so appealing, and the melty, cheesy filling makes it out-of-this-world good! Not sure what to make for lunch? Try this tuna melt recipe! Trust me, your taste buds will be singing its praises.

What You’ll Need to Make the Best Tuna Melt

This tuna melt recipe comes together quickly and easily. It’s perfect for a hungry family! It is seriously so good and tastes like a million bucks! You’ll want it for lunch all of the time. For all of the measurements I used, check out the recipe card below.

• Tuna Fish: Drained from the can and ready to go!
• Mayonnaise: This is added to the tuna fish to make it rich and creamy.
• Celery: Sliced into small pieces.
• Red Onion: Sliced and diced up. 
• Dijon Mustard: This has so much flavor and adds to the creaminess of the mixture.
• Parsley: One of my favorite seasonings!
• Salt and Pepper: Just a pinch! Feel free to add more to taste.
• Bread: I like a thicker piece of bread but you can use your favorite kind here.
• Cheddar Cheese: Slice your own cheese for the best flavor and maximum cheesiness!
• Tomato: Sliced thin and layered on the sandwich.
• Butter: To make the outside of the bread golden and crispy.

How to Make a Tuna Melt (2 Ways!)

Simply mix together the tuna fish mixture then start layering the ingredients on top of a thick piece of bread. Melt it all together and you have the perfect classic tuna melt sandwich! Make this a complete meal by adding in sweet potato fries or air fryer potato chips for the best flavor combination.

1. Tuna Fish Mixture: In a medium-sized bowl combine the tuna, mayonnaise, celery, red onion, dijon mustard, parsley, salt and pepper.
2. Prepare Bread: Butter each slice of bread. Putting the butter side down. Then add the cheese on the unbuttered side.
3. Layer the Sandwich: Add the tuna mixture on top. Top with tomato and additional cheese.

Skillet Method:

1. Preheat a Skillet to Medium Heat: Add the sandwich to the skillet and heat for about 2-3 minutes until cheese starts to melt and is golden brown. Flip to the other side and cook until the cheese is fully melted then the sandwich is golden brown.

Broiler Method:

1. Preheat Broiler: Spread the bread butter side up and toast for a couple of minutes. Then top with cheese, tuna mixture and broil for 2-3 minutes until cheese is melted.