Food Recipes | January 23, 2024

Mushroom and Spinach Stuffed Chicken

Ingredients:

• 4 boneless chicken breasts
• 1 cup chopped mushrooms
• 2 cups fresh spinach
• 1/2 cup cream cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil

Culinary:

1. Preheat oven to 180°C (350°F).
2. In a pan, sauté mushrooms, spinach, and garlic until spinach is wilted.
3. Remove from heat and mix in cream cheese.
4. Cut a pocket into each chicken breast and stuff with the mixture.
5. Season chicken with salt and pepper.
6. Heat olive oil in a pan and sear chicken on both sides.
7. Transfer to the oven and bake for 20 minutes or until chicken is cooked through.

Quinoa Tabbouleh Salad

Ingredients:

• 1 cup cooked quinoa
• 1 large cucumber, diced
• 2 tomatoes, diced
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Culinary:

1. In a large bowl, combine cooked quinoa, cucumber, tomatoes, and parsley.
2. Add olive oil and lemon juice, then season with salt and pepper.
3. Toss everything together and serve chilled or at room temperature.

Baked Pears with Honey and Walnuts

Ingredients:

• 4 ripe pears, halved and cored
• 4 tablespoons honey
• 1/2 cup chopped walnuts
• 1/2 teaspoon ground cinnamon

Culinary:

1. Preheat oven to 175°C (350°F).
2. Place pear halves on a baking sheet.
3. Drizzle each pear half with honey and sprinkle with chopped walnuts and cinnamon.
4. Bake for 20-25 minutes or until pears are soft and caramelized.

Avocado Tomato Bruschetta

Ingredients:

• 1 baguette, sliced and toasted
• 2 ripe avocados, mashed
• 1 cup cherry tomatoes, halved
• 1 clove garlic, minced
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Culinary:

1. Combine mashed avocados with garlic, salt, and pepper.
2. In another bowl, toss cherry tomatoes with balsamic vinegar and olive oil.
3. Spread avocado mixture on toasted baguette slices.
4. Top with tomato mixture and serve immediately.

Lemon Garlic Butter Shrimp

Ingredients:

• 400g shrimp, peeled and deveined
• 3 tablespoons butter
• 4 cloves garlic, minced
• Juice of 1 lemon
• 1 tablespoon chopped parsley
• Salt and pepper to taste

Culinary:

1. Melt butter in a pan over medium heat.
2. Add garlic and sauté until fragrant.
3. Add shrimp, salt, and pepper, cooking until shrimp are pink and opaque.
4. Stir in lemon juice and parsley.
5. Serve hot, garnished with extra parsley if desired.