WHIPPING IT UP IN YOUR KITCHEN

Every issue of Florida Country Magazine is filled with easy, delicious recipes you’ll want to make again and again.

INGREDIENTS

4 small chicken breasts

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon salt

2 tablespoons butter

1 cup heavy cream

½ cup oil-packed sun-dried tomatoes

3 cloves garlic, minced

1½ cups chopped spinach

PREPARATION

Combine the paprika, garlic powder and salt and sprinkle evenly over both sides of the chicken to coat. Heat a large, heavy bottomed skillet over medium heat. Add the butter to the skillet. When the butter has melted, add the chicken breasts and cook 5 minutes per side or until cooked through. Remove the chicken to a plate and set aside. Add the heavy cream, sun-dried tomatoes and garlic to the pan and stir well to combine. Let the sauce cook for 2 minutes to thicken over low heat. Add the spinach and stir well. Continue cooking over low heat until spinach has wilted and sauce has thickened, about 3 minutes. Return the chicken to the skillet and coat with the sauce. Serve immediately. Great dish to serve over pasta.

Serves 4

Ingredients

4 pork chops, bone-in

Kosher salt

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

8-ounce baby bella mushrooms, sliced

2 cloves garlic, minced

½ cup heavy cream

½ cup freshly grated parmesan

1 teaspoon dried oregano

½ teaspoon crushed red pepper flakes

3 cups packed baby spinach

Preparation

Season pork chops on both sides with salt and pepper. In a large skillet over medium heat, warm oil. Add pork chops and cook until golden and cooked through. Remove from skillet and set aside. Add mushrooms to skillet and cook until softened, about 5 minutes. Add garlic and cook 1 minute, until fragrant. Add heavy cream, parmesan, oregano and red pepper flakes. Season with salt and pepper. Bring sauce to a simmer and cook until thickened, about 3 minutes. Add spinach and cook until wilted, 2 minutes more. Return pork chops to skillet and cook until warmed through, about 5 minutes.

Italian Meatballs

Serves 5

Ingredients

2 pounds ground beef

½ cup grated parmesan cheese

¾ cup shredded mozzarella cheese

1 egg

¼ cup grated onion

3 garlic cloves, minced

3 tablespoons chopped fresh parsley

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon Italian seasoning

Salt and pepper, to taste

1 24-ounce jar marinara sauce

½ cup ricotta cheese

½ cup shredded mozzarella cheese

2½ tablespoons fresh basil, chopped

Preparation

Preheat oven to 400 degrees F. To make the meatballs, in a large bowl combine the ground beef, cheeses, egg, onion, garlic, parsley and seasonings, mix well. Make 15 large meatballs and arrange in a baking dish. Bake meatballs for 25 minutes, or until fully cooked. Remove meatballs and drain excess grease. Place cooked meatballs back in baking dish. Pour marinara sauce evenly over the meatballs and spoon ricotta cheese on top of each meatball. Sprinkle with mozzarella cheese and bake in the oven for about 15 minutes or until cheese is melted and bubbly. Remove from oven and top with fresh basil.

Lemon Chicken Piccata

Serves 4

Ingredients

4 boneless and skinless chicken breasts

1 lemon, juiced

¼ teaspoon lemon zest

⅓ cup all-purpose flour

2 tablespoons olive oil

3 tablespoons butter

1 cup chicken broth

2 garlic cloves, minced

¼ teaspoon garlic powder

2 tablespoons capers, drained and rinsed

Fresh parsley, chopped

Salt and pepper, to taste

Preparation

In a small bowl whisk chicken broth, lemon juice, lemon zest, garlic powder and capers together. Set aside for later. Tenderize chicken by laying breasts between two pieces of parchment paper. Use a smooth side of a meat hammer to pound the meat until it’s about half an inch thick. Evenly sprinkle salt and pepper over both sides of chicken. Add flour to a shallow bowl and dredge chicken into flour on both sides. Heat olive oil and 2 tablespoons butter in a large pan. Add coated chicken to pan and cook for 3-4 minutes on each side. Chicken should be browned and cooked through. Remove from pan onto another plate. In the same pan, add 1 tablespoon of butter and minced garlic. Sauté until fragrant, about 1 minute. Add chicken broth and caper mixture to garlic, whisk ingredients together. Reduce sauce for about 4-5 minutes, whisk often. Add chicken to pan with sauce. Garnish with fresh parsley and parmesan cheese.

Ingredients

1 pound ground beef

1 medium onion, diced

3 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon chili powder

1 teaspoon salt

2 teaspoons black pepper

1 cup cheddar

¼ cup mozzarella

2 eggs

1 tablespoon soy sauce

12 slices bacon, halved

Preparation

Preheat oven to 375 degrees F. Add all ingredients to a large bowl, except bacon. Mix well. Take the slices of bacon and create an “x” in each muffin place. Using a cookie scoop, place a scoop of the meatloaf mixture into each muffin tin, on top of bacon. Tighten up the bacon slices by folding in the smaller side first and the larger side last. Flip the meatloaf muffin over so that you see the smooth side of the bacon to hold meatloaf and bacon bite together while cooking. Bake for 40 minutes. Turn broil on low for 5 minutes or until bacon is crispy on the outside.

Creamy Spinach Parmesan Stuffed Chicken

Serves 8

Yields 12

INGREDIENTS

4 boneless and skinless chicken breasts

1 egg

1 cup freshly grated parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried parsley

½ teaspoon ground black pepper

½ teaspoon salt

4 slices mozzarella

1 cup marinara sauce

Preparation

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Beat egg in one bowl and combine parmesan, garlic powder, onion powder, oregano, basil, parsley and salt and pepper in another bowl. Coat the chicken in the egg, dredge in cheese and spice mixture to coat. Place chicken on the prepared baking sheet. Bake the chicken about 25 minutes. Remove chicken from oven and top with sauce and mozzarella. Place chicken back in oven to cook another 10 minutes or until cheese is melted and chicken is cooked.