Chicken Scaparillo is an Italian-American classic, also known as the cobbler’s chicken. Served with grilled chicken thighs, hearty Italian sausage, and spicy pickled cherry peppers, this easy recipe is packed with flavor.
What is Chicken Scaparillo?
Have you heard of Scaparillo Chicken? Scarpariello means “shoemaker style” in Italian. This recipe uses boneless, skinless chicken thighs, sweet Italian sausage, and pickled bell peppers for extra flavor. The result is a hearty meal with a salty, sweet and sour pan sauce that really takes this Italian-American dish to the next level!
HOW TO MAKE CHICKEN SCARPARIELLO?
To make this Chicken Scarpariello recipe easy enough for a busy weeknight, I opted for boneless, skinless chicken thighs. They cook very quickly, but are more juicy and flavorful than chicken breasts. Chicken Scarpariello is all made in one pan on the stovetop.
Here are the steps to make Chicken Scarpariello. Scroll down for complete recipe, ingredients and notes!
First, season chicken with salt and pepper, then dust with flour. The flour will help thicken the sauce later, and also helps the chicken get a nice brown crust on it.
Heat oil in a large sauté pan. Sear the chicken until browned on the outside and cooked through, about 5 minutes per side.
Remove chicken from pan, then brown sausage. When sausage is browned, remove from pan.
Add onions and bell peppers to the pan, cook until starting to soften, about 5 minutes. Add cherry peppers, garlic and oregano. Cook until fragrant, about 30 seconds.
Add chicken broth, scraping up brown bits on the bottom of the pan. Simmer until sauce is reduced by half, about five minutes.
Add lemon juice and butter, stir until emulsified.
Return sausage and chicken to the pan, cook for 2-3 more minutes.
WHAT TO SERVE WITH CHICKEN SCARPARIELLO?
Serve Chicken Scarpariello over pasta with rustic bread for dipping in the sauce. My Easy Garlic Bread recipe would be great on the side.
Ingredients
2 Tablespoons Olive Oil
3 Tablespoons All-purpose flour for dusting
1 lb Skinless Boneless Chicken Thighs
8 oz Sweet Italian Sausage ground
1 Sweet Onion sliced
2 Bell Peppers sliced
4 Garlic Cloves minced
1 teaspoons Dried Oregano
1.5 cups Low Sodium Chicken Broth
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Unsalted Butter
4 Hot Sweet Cherry Peppers or other pickled peppers sliced
Salt to taste
Fresh Ground Pepper to taste
Instructions
Add olive oil to a large sauté pan over medium high heat.
Season the chicken with salt and pepper and dust with flour.
When oil is hot, sear the chicken until browned on the outside and cooked through, about 5 minutes per side.
Add sausage to pan and brown. When cooked through, remove from pan.
Add onions and bell pepper to pan, saute 5 minutes, or until starting to soften. Add the garlic, hot peppers and oregano and cook for 30 seconds, until the garlic is fragrant.
Add the chicken broth to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes.
Add the lemon juice and butter and stir until emulsified.
Return sausage and chicken to the pan, cook for 2-3 more minutes. Transfer the chicken and sauce to the platter and serve.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
A delicious risotto is always amazing, but when you combine it with fresh truffles, lots of cheese, and thick, meaty scallops, it becomes a delicious masterpiece. This Truffle Scallop Risotto recipe should be a must for every cook!
Truffle Risotto With Sauteed Scallops Recipe
Instructions
Ingredients:
2 cup of Arborio rice
½ small onion, chopped
½ cup grated truffle cheese
½ cup grated Parmigiano Reggiano
2 tbsp. truffle butter
4 cups chicken stock
1 cup heavy creamTruffle oil
Truffle salt and grated fresh black truffle to garnish20 scallops
2 tbsp. olive oil
Directions:
Melt butter in a medium pan over medium heat. Add onions and saute for about 2-3 minutes until they get a little soft.
Add the Arborio rice and mix with the onions, cooking for 1-2 minutes.Add all the chicken stock and heavy cream and mix. Cook, stirring with a wooden spoon, until it starts thickening.
Turn off the fire and stir in the butter and grated cheese. Add the truffle oil and stir.
When the risotto is almost done, add the Parmigiano cheese and the fresh truffle.
Heat 2 tbsp. olive oil in a skillet over medium-high heat. Place the scallops with 1 inch of space in between. Saute for 1-2 minutes, then flip and cook for another 2 minutes, until sides are opaque and scallops are browned on each side.
Plate the risotto, drizzle with truffle oil, add 4 or 5 scallops on top and a few slices of fresh black truffle.
What makes the perfect summer day even more perfect? It’s juicy, it’s flakey, packed with flavour and has the perfect golden colour. Intrigued? I am talking about 15-minute fish burgers with creamy slaw.
So, if the name doesn’t give it away, once prepped, you can cook these fish burgers in under 15 minutes!! That basically means that this is 1. the perfect weeknight meal, and 2. an easy option that comes together quickly when entertaining guests. I mean… fish burgers for the win. Am I right??
Creamy Slaw
So these fish burgers are kind of amazing on their own. Literally, I can eat this plain in a bun. But thrown some creamy slaw in the mix and you have got a match made in heaven! The slaw is pretty simple to put together, and you basically prepare it while you are cooking the fish. You literally just throw together some cabbage, mayonnaise, mustard, and (here is the secret ingredient) a touch of tomato sauce.
Serve these with a side of crispy french fries, or a side salad. Why not also make your own easy homemade hamburger bunsThis 15-minute fish burgers with creamy slaw is juicy, flakey, and packed with flavour. So easy that it’s the perfect summer weeknight meal! for these burgers in under 3 hours with only 15 minutes of actual prep work. They are soft, fluffy, and airy.
If you made these for lunch, and you happen to have some leftovers, you can just just have burgers again for dinner or you can serve the fish fillets over a plate of rice or on a salad.
This 15-minute fish burgers with creamy slaw is juicy, flakey, and packed with flavour. So easy that it’s the perfect summer weeknight meal!
INGREDIENTS
Fish Burger:
1 lb. wild snapper (or any other white fish), cut into 4 fillets
½ teaspoon roasted garlic pepper
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
4 burger buns
1 medium tomato, sliced
1 lemon, cut into wedges (optional)
Slaw:
1 cup of coleslaw salad mix
½ tablespoon mayonnaise
½ tablespoon sweet relish
½ tablespoon ketchup
¼ teaspoon mustard
INSTRUCTIONS
Sprinkle and rub roasted garlic pepper, salt and pepper into fish fillets and evenly coat. Dip fillets lightly in flour and shake off any excess.
Heat oil over medium heat. Carefully add the fillets to the pan and cook for 5-7 minutes on each side, flipping once when the colour begins to turn golden-brown.
Meanwhile, prepare the slaw. In a small bowl, combine coleslaw salad mix, mayonnaise, sweet relish, ketchup, and mustard and mix together.
Lightly toast the burger buns and place a fish fillet on the bottom of each. Squeeze some lemon juice on the fillets (optional). Then, top with a few tomato slices and slaw, and serve.
NOTES
Make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. They are soft, fluffy, and airy.
Fish tacos with grilled Alaskan cod are topped with a delicious citrus carrot slaw. They’re light, bright, sweet, tangy and perfect for spring and summer. You’ll definitely go back for seconds! This fish taco recipe is easy to make, super flavorful and will be the fan favorite at your next Taco Tuesday party.
AN EASY FISH TACO RECIPE
I’m excited to introduce you to a healthy fish taco recipe that’ll knock your socks off. Not only is it easy to make, but it’s literally bursting with flavor, thanks to the juicy citrus, lime juice and cilantro.
Many fish taco recipes use battered and fried fish (and usually a low quality farmed tilapia). But grilled cod fresh from Alaska makes all the difference. Grilling, rather than battering the fish allows the fish to really shine (which is what you want in a fish taco recipe) and highlights the bold flavors of the slaw.
So what’s in the citrus carrot slaw? Two types of oranges (navel and cara cara), carrots, green cabbage, cilantro and some lime juice. And let me warn you, it’s highly addictive. I had a little leftover after making these tacos, so literally just scooped it up and ate it plain for a snack…it’s that good.
WHAT’S THE BEST FISH TO USE FOR FISH TACOS?
I always recommend starting with some good quality (preferably wild caught) fish. I’m using fresh Alaskan cod in this recipe (the same I use in my garlic herb baked cod recipe), but you could also use halibut, mahi mahi, salmon or another flaky white fish.
HOW TO MAKE FISH TACOS
There’s really two parts to making this fish taco recipe – grilling the fish and making the slaw. And then it’s just assembling everything together!
Grill the Fish: Heat a grill on medium high heat and grill the fish for a couple of minutes each side, drizzling with fresh lime juice as its grilling. After a few minutes on each side, your fish should be cooked through. Remember, you don’t want to overcook fish or else it ends up dry and rubbery.
Make the Slaw: Stir together the oranges, carrots, green cabbage, cilantro and lime juice in a mixing bowl.
Once your fish is grilled and your slaw is made it’s as simple as piling it onto a tortilla. I’m using my favorite Cassava Flour Tortillas, but you could use any type of tortilla. And that’s it! An easy, quick, healthy and tasty fish taco recipe with a Baja and SoCal vibe.
Serve these up with a Classic Margarita or Mango Margarita (to match the orange color!). And if you love coleslaw, make sure to check out my Classic Coleslaw (with mayo) and Vinegar Coleslaw (without mayo). They’re both delicious!
GRILLED FISH
3 filets, cod (or other fish)
1 lime
1/2 tsp garlic powder
salt and pepper, to taste
CITRUS CARROT SLAW
2 navel oranges, peeled and diced
2 cara cara oranges, peeled and diced
1 large carrot, julienne peeled
1 cup green cabbage, thinly sliced
2 tbsp fresh cilantro, chopped
1 lime, juiced
salt and pepper, to taste
OTHER INGREDIENTS
6 tortillas, (I use my Cassava Flour Tortillas, but you can use any)
avocado and limes, for garnish
INSTRUCTIONS
1. Mix all of the citrus slaw ingredients together in a bowl and set aside.
2. Heat a grill (or grill pan) on medium-high heat and grill the fish for 2-3 minutes on one side. Squeeze the lime over the fish and season with garlic, salt and pepper. Flip the fish and grill for another 2-3 minutes. The fish will likely break apart and that’s okay.
3. Assemble the fish tacos by placing small pieces of fish in each taco, then top with the slaw. Garnish with avocado and lime slices.
LISA’S TIPS
If you don’t have an outdoor grill, you can use a grill pan or reversible grill/griddle pan and make these in your kitchen. Super easy!
Cedar Plank Salmon is a delicious way to grill salmon that tastes great. The fish gets a wonderful smoky flavor, the salmon stays juicy and you don’t have to worry about the salmon sticking to the grill and falling apart. Brush salmon with my maple ginger frosting and you’ll have a new favorite salmon recipe in no time.
Cedar Salmon! Did you make it? If not, you have to try it because it’s so easy and gives the salmon a wonderful smoky flavor. If you’ve ever tried grilled salmon, you know how hard it can be. Salmon often sticks to the grill (even if you have oiled it) and if you try to turn or remove the salmon, it will fall apart and you will lose half of it between the grill grates. It’s not funny. But the good news is that cedar planks solve that problem.
Cedar plank salmon is a delicious way to grill salmon with enormous flavor. You get that lovely smoky flavor in the fish, the salmon stays extra moist and you don’t have to worry about the salmon sticking to the grill and falling apart. Brush the salmon with my maple ginger glaze and you’ll soon have a new favorite salmon recipe.
Cedar plank salmon! Have you ever made it? If not, you’ll have to give it a try because it’s so darn easy and imbues a wonderful smokey flavor into the salmon.
If you’ve ever tried to grill salmon you know how difficult it can be. The salmon often sticks to the grill (even if you’ve oiled it) and as you try to flip or remove the salmon, it falls apart and you lose half of it between the grill grates. That’s not fun. But good news, the cedar plank solves that problem.
Because there’s no direct heat charring the bottom of the salmon, the salmon also stays incredibly moist when cooked on a cedar plank.
But there’s one more reason why I love cedar plank salmon, as a gluten-free gal. And it’s a biggie – I don’t have to worry about cross-contamination.
That’s a huge consideration, especially during the summer months when everyone is using public grills or at friend’s houses using their grills. Unfortunately, the heat from the grill doesn’t “kill” any gluten that may be lurking on the grill grates. If high-heat did that, all deep fried foods would be gluten-free – and of course you know they’re not. So cedar planks to the rescue!
HOW LONG SHOULD YOU SOAK CEDAR PLANKS?
Cedar planks should be soaked for at least 1-2 hours. I buy these ones that are extra long to better accommodate a big filet. But if you plan to grill smaller salmon pieces, you could opt for a shorter length.
CAN YOU REUSE CEDAR PLANKS?
No, they’re a one-time use item. Even if yours isn’t completely charred, it’s not safe to use it again from a food safety standpoint.
HOW TO MAKE CEDAR PLANK SALMON
Once you make this recipe you’ll wonder why you haven’t made cedar plank salmon sooner. Here’s how easy it is:
Soak the planks for at least 1-2 hours in water, then dry with a kitchen towel.
Preheat your grill to medium high.
Toast the planks (optional) to dry them off. Just place them empty on the grill for 2 minutes, then flip and cook the other side for 2 minutes.
Place the salmon on the planks. If your salmon doesn’t fit, you can use more than one plank or place it on a diagonal across several planks.
Season your salmon with the maple ginger glaze on the plank. You can add more glaze halfway through as well.
Cook the salmon for 12-15 minutes on medium indirect heat.
Once your salmon is cooked through, remove it from the grill with tongs. Place it on a baking sheet or other surface that can handle the hot temperature of the wood (and remember this will get dirty from the charred wood). Slice the salmon into pieces and enjoy!
What to serve with the salmon? I love my Bok Choy, Coleslaw and Potato Salad. And if it’s an outdoor party, don’t forget the Guacamole and Pico de Gallo to nibble on.
INGREDIENTS
1 1/2 lbs Salmon, (Sockeye, Coho, King)
GLAZE
1/2 cup maple syrup
1/3 cup tamari, or coconut aminos
1/4 cup lemon juice
3 cloves garlic, minced
2 tbsp grated ginger
GARNISH
green onion (optional)
INSTRUCTIONS
Submerge your cedar planks in water for at least 2 hours. You may need to put something heavy on them to keep them under water.
Add the maple syrup, tamari, lemon juice, garlic and ginger to a small pot on high heat. Bring the sauce to a boil and then turn it down to low, stirring occasionally. Cook for about 10 minutes or until the sauce has reduced in half and becomes thicker, then remove from the heat.
Turn the grill on medium high until it reaches 350°F (175°C). If possible, use indirect heat.
While the grill is heating, pat down the salmon to remove any extra moisture. Place the salmon, skin-side down, on the soaked cedar plank and brush the glaze over the whole salmon. (Optional: You can remove the skin from the salmon before placing on the plank.)
Once the grill has heated, place the cedar plank in the middle of the grill and close the lid. Cook for 12-15 minutes. It’s better to slightly under cook the salmon than overcook, as it will continue cooking once removed from the grill. You can add a little more glaze to the salmon halfway through the cooking process.
Once the salmon is done, turn the grill off and use 2 tongs to transport the cedar plank to a large baking pan. Add optional toppings like green onion and serve immediately.
TIPS
If you’re grilling a large filet as I’m doing in this recipe, make sure you get cedar planks that are 15″ long. The standard 12″ ones are usually too short, but they work fine for 2-4 individual pieces.
Shrimp skewers grilled with garlic are what summer is all about. The prawns are marinated in a delicious garlic and herb mixture, then grilled to perfection in under 10 minutes. You can’t beat easy-to-make yet fancy enough recipes to enjoy at your next party.
If you’re going to throw shrimp on the barbie (yes, I just said that), better make it these garlic grilled shrimp skewers. They’re one of the easiest recipes you can make and loaded with bright, zesty flavor.
But be forewarned, these shrimp disappear blazingly fast. And once they’re gone, your family and friends will be begging you to make another batch.
SHRIMP BUYING TIPS
When shopping for shrimp, always take quality and source into consideration. Fresh catches of the day are great if you live on the coast, but they can be hard to come by and expensive. And the “fresh” shrimp on ice at your grocery store is anything but fresh. It’s typically frozen, then thawed shrimp, and you don’t know how long it’s been sitting out (and shrimp can spoil quickly).
So oddly enough, frozen shrimp is the ideal choice. It’s frozen as soon as it’s caught, preserving the freshest flavor. Then, you can simply thaw right before preparing.
Here’s a few other things to look for in your freezer aisle:
Jumbo shrimp. Since you’re putting these on skewers, you want your shrimp to be large and juicy. To make sure you’re buying the right frozen bag, take notice of the number of shrimps per pound. Jumbo shrimp will typically be between 16-20 shrimp per pound.
Shell and tail on. Frozen shrimp with its shell on will hold a bit more flavor than ones that are peeled. They’re also less processed. But I certainly understand the convenience of peeled and deveined shrimp, so grab what you can.
Wild shrimp. Check the source of your shrimp. Wild shrimp from the Gulf of Mexico or Atlantic is better than farm-raised shrimp from Southeast Asia. Wild shrimp will be free from antibiotics and injected hormones, and they’re better for the environment.
A SIMPLE YET TASTY GRILLED SHRIMP MARINADE
Now that you’ve got your bag of shrimp, it’s time to put together the marinade. I’m keeping it simple today with olive oil, herbs, and lots of garlic. But trust me, this is a holy grail combo that never fails.
Just whisk together the ingredients below – and you’re done.
Olive oil: Using olive oil allows the flavors to infuse into the shrimp.
Cilantro and parsley: These two herbs add just the right amount of freshness. But feel free to switch it up and add basil, thyme, or oregano into the mix.
Garlic: I’m using four large cloves for some garlicky goodness.
Lemon Juice: A squeeze of fresh lemon brightens everything up.
Salt and Pepper: For perfectly seasoned shrimp.
Cayenne Pepper: Just a pinch or so adds spiciness, a hint of heat, and a little color to the shrimp.
HOW TO GRILL SHRIMP JUST RIGHT
First, make sure to thaw your shrimp the night before in the fridge. But if you forgot to do so, don’t worry. Just run the frozen shrimp under cold water for 5-10 minutes in a colander. When they’re completely thawed, gently pat them dry with a paper towel. Then let’s get grilling!
Marinate the shrimp. In a mixing bowl, toss the thawed shrimp with 80% of the marinade until they’re completely coated.
Timing is key. Let the marinated shrimp sit in the covered bowl for about 30 minutes in the fridge.
Pop on skewers. Thread the shrimp on skewers and brush some more of the marinade on top.
It’s grilling time. Heat a grill or grill pan on medium-high heat. Then place the skewers on the grill for 2-3 minutes on each side. They cook fast, so keep an eye on them!
Drizzle. Transfer the skewers to a place and drizzle the remaining marinade on top for extra garlicky flavor.
BEST SKEWERS TO USE
Both wood and metal skewers work just fine. But I prefer metal ones because they can be re-used indefinitely and don’t have to be soaked in water before using.
I also recommend you purchase flat skewers rather than round ones. The flat shape prevents the shrimp from rotating around the skewer when you flip them over.
GRILLED SHRIMP PAIRS NICELY WITH…
Vibrant veggies, fresh sides, and tons more. Here’s a few ideas to add to your menu.
Vibrant vegetables: grilled corn on the cob, steamed broccoli, garlic herb roasted potatoes and green beans.
Fresh sides: coleslaw, vinegar coleslaw, or potato salad.
Toss it into a salad with spinach, arugula, avocado slices, red onions, and asparagus.
Wrap them into shrimp tacos with a drizzle of lime crema.
Make a rice bowl with cilantro lime rice or broccoli rice, avocado, bell pepper, and tomatoes.
HOW TO STORE LEFTOVERS
If you have a few shrimp leftover, just store them in an airtight container in the fridge. They will keep for 3-4 days.
You can also freeze them for about 3 months in freezer-safe containers. It’s best to freeze them within 1-2 hours of grilling, to prevent bacteria from growing.
GARLIC GRILLED SHRIMP RECIPE VIDEO
Want to see how I make this recipe? Watch the video below!
INGREDIENTS
1 pound large shrimp
1/4 cup olive oil
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh parsley, finely chopped
4 cloves garlic, minced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch cayenne pepper, adjust to spice preference
INSTRUCTIONS
Add the olive oil, lemon juice, herbs, garlic, and spices to a small mixing bowl and whisk together.
Place the shrimp in a bowl and pour 3/4 of the marinade on top of the shrimp. Mix together gently until the shrimp are well coated.
Cover the bowl and marinate the shrimp for 30 minutes to an hour.
Thread the shrimp on the skewers and make sure to get all the good garlic and herbs from the bowl and spread on to the shrimp.
Heat a grill or grill pan on medium high heat.
Once the grill is hot, place the shrimp skewers on the grill and cook the shrimp for 2-3 minutes each side, or until they turn pink and opaque.
Remove the shrimp to a plate and spoon the remaining marinade on top before serving.
