Click, Cook, Enjoy

Quick to cook, fun to eat

Creamy Garlic Herb Chicken

A comforting skillet chicken dish smothered in a velvety garlic-herb cream sauce — perfect for weeknight dinners.

You will need:

  • 4 boneless, skinless chicken breasts

  • 1 tablespoon olive oil

  • 2 tablespoons butter

  • 5 garlic cloves, minced

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • ½ teaspoon chili flakes (optional)

  • 1 cup heavy cream

  • ½ cup chicken broth

  • ½ cup grated parmesan cheese

  • Salt and pepper to taste

  • Fresh parsley for garnish

  1. Prep the Chicken:

    Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.

  2. Sear the Chicken:

    In a large skillet over medium heat, heat the olive oil and 1 tablespoon of butter. Add the chicken breasts and sear for about 5-6 minutes per side, or until golden and cooked through. Remove from the skillet and set aside.

  3. Make the Sauce:

    In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in thyme, oregano, and chili flakes if using.

  4. Add Liquids:

    Pour in the chicken broth and let it simmer for 2 minutes, scraping up any browned bits from the pan. Add the heavy cream and parmesan cheese. Stir until the cheese is melted and the sauce is smooth.

  5. Combine:

    Return the chicken to the skillet and coat it in the sauce. Let it simmer on low heat for another 5 minutes, allowing the flavors to meld.

  6. Garnish & Serve:

    Sprinkle with fresh parsley. Serve hot over mashed potatoes, rice, or pasta for a complete meal.

Smoky Chickpea & Spinach Stew

A hearty, protein-packed stew with smoky paprika, tender chickpeas, and vibrant spinach — all simmered in a rich tomato broth.

You will need:

  • 2 tablespoons olive oil

  • 1 yellow onion, diced

  • 3 garlic cloves, minced

  • 1 teaspoon smoked paprika

  • ½ teaspoon ground cumin

  • ½ teaspoon chili flakes (optional)

  • 1 can (14 oz) crushed tomatoes

  • 2 cans (14 oz each) chickpeas, drained and rinsed

  • 2 cups vegetable broth

  • 4 cups fresh spinach

  • Salt and pepper to taste

  • Juice of ½ lemon

  • Fresh parsley or cilantro for garnish

  • Crusty bread (for serving)

  1. Sauté the Aromatics:

    In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 5-6 minutes, until soft and translucent. Stir in the garlic, smoked paprika, cumin, and chili flakes. Cook for another 30 seconds until fragrant.

  2. Add Tomatoes & Chickpeas:

    Pour in the crushed tomatoes and stir well to combine. Add the chickpeas and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.

  3. Add Spinach:

    Stir in the fresh spinach and cook for 2-3 minutes until wilted.

  4. Finish & Serve:

    Squeeze in the lemon juice and taste for seasoning. Ladle the stew into bowls and top with fresh herbs. Serve with warm, crusty bread on the side.

Sun-Dried Tomato & Mushroom Cream Pasta

A luscious pasta tossed in a garlicky sun-dried tomato cream sauce with sautéed mushrooms and a hint of parmesan.

You will need:

  • 250g (9 oz) fettuccine or pasta of choice

  • 2 tablespoons olive oil

  • 3 garlic cloves, minced

  • 1 cup sliced mushrooms (button or cremini)

  • ½ cup sun-dried tomatoes in oil, chopped

  • 1 cup heavy cream

  • ½ cup grated parmesan cheese

  • Salt and pepper to taste

  • ½ teaspoon chili flakes (optional)

  • Fresh basil or parsley, chopped (for garnish)

  1. Cook the Pasta:

    Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and reserve ½ cup of pasta water.

  2. Sauté the Vegetables:

    In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds. Add the mushrooms and cook for 4-5 minutes, until golden and tender.

  3. Build the Sauce:

    Stir in the chopped sun-dried tomatoes and let them warm through for 1-2 minutes. Pour in the heavy cream and reduce heat to low. Add chili flakes if you like a bit of heat. Simmer gently for 3-4 minutes.

  4. Add Cheese & Combine:

    Stir in the parmesan cheese and mix until the sauce is smooth and creamy. Add the cooked pasta and a splash of reserved pasta water if needed to loosen the sauce.

  5. Finish & Serve:

    Season with salt and pepper to taste. Toss everything together and serve hot, garnished with chopped fresh basil or parsley.

Cinnamon Apple Crumble

Warm, spiced apples baked beneath a golden, buttery oat topping — the ultimate comfort dessert with a scoop of vanilla ice cream.

For the Apple Filling:

  • 5 medium apples (Granny Smith or Honeycrisp), peeled and sliced

  • 2 tablespoons granulated sugar

  • 1 tablespoon brown sugar

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • 1 tablespoon lemon juice

  • 1 tablespoon all-purpose flour

For the Crumble Topping:

  • ½ cup all-purpose flour

  • ½ cup old-fashioned oats

  • ⅓ cup brown sugar

  • ¼ teaspoon salt

  • ½ teaspoon cinnamon

  • 6 tablespoons cold unsalted butter, cubed

  1. Preheat the Oven:

    Set your oven to 180°C (350°F). Lightly grease a medium-sized baking dish.

  2. Prepare the Apples:

    In a large mixing bowl, toss the sliced apples with sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour until evenly coated. Transfer the mixture to the greased baking dish.

  3. Make the Crumble Topping:

    In another bowl, combine the flour, oats, brown sugar, salt, and cinnamon. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter in until the mixture resembles coarse crumbs.

  4. Assemble & Bake:

    Sprinkle the crumble topping evenly over the apples. Bake for 35-40 minutes, or until the top is golden brown and the apples are bubbly and soft.

  5. Serve Warm:

    Let it cool for 5-10 minutes before serving. Best enjoyed warm with a scoop of vanilla ice cream or a dollop of whipped cream.