Tag Archives: soup

Delicious Chicken Florentine.

This delicious golden brown chicken breasts, topped with your creamy sauce and serve with spinach will make you bite your tongue.


4 boneless skinless chicken breasts

3 tbsp butter divided

Sea salt and pepper to taste

8 ounces white mushrooms, sliced

1 1/2 tsp garlic, minced

1 tbsp gluten-free flour

1/3 cup dry white wine

3/4 cup heavy cream

1/4 cup grated parmesan cheese

3 cups baby spinach leafs

2 tbsp chopped parsley leaves.


Heat 2 tablespoons of butter in a large pan/wok over medium heat.

Season the chicken breasts to taste with salt and pepper, add the chicken to the hot wok and cook for 4-5 minutes on each side. or until chicken is golden brown and cook through.

Remove the chicken from the wok and set aside, cover with foil to keep warm.

Add the mushrooms to the same wok, cook for 4-5 minutes or until tender. Remove mushrooms from the wok, wipe the wok with a paper towel.

Add the remaining 1 tbsp butter to the wok, add garlic and saute for 30 seconds, stir in the flour and cook for 1 minute more.

Add the wine to the wok and bring to a simmer, cook for 2-3 minutes or until wine is reduced by half.

Stir in the cream and cook for another 3-4 minutes until the sauce has reduced by about half, and has started to thicken.

Stir in the parmesan cheese, season the sauce with salt and pepper.

Add the spinach to the wok, simmer for 2-3 minutes or until spinach has withered. Stir in the mushrooms into the sauce.

Place the chicken breasts back to the wok and spoon the sauce over the top of the chicken.

Sprinkle with parsley leaves and serve.




Delicious And Classic Pot Roast.

I am not a meat-eater, but this recipe right here got me, I made it with my friend yesterday and it was fabulous.

I will make this again and add the video to this post.


3 lb chuck roast, shoulder cut.

Sea salt and black pepper to taste

2 tbsp olive or avocado oil

1 onion, chopped

3 cloves garlic, minced or pressed

1 tbsp tomato paste

2 tbsp all-purpose flour

1/2 cup dry red wine

2 cups beef broth

2 lb small yellow potatoes

1 lb carrots, chunks

2 bay leaves

Fresh parsley or cilantro leaves

Fresh thyme.



Preheat your oven to 180 C.

Season your beef on each side with sea salt and pepper until well coated.

Heat oil in a Dutch oven or heavy pot, brown roast your beef on all sides to lock in moisture and flavour (about 15 minutes).

Transfer to a plate and set aside.

In the same pot with the grease left, add in onions and garlic, saute until onions are translucent (about 2-3 minutes).

Stir in the tomato paste, then the flour. At this point, the flour will absorb all the oil/grease.

Add the wine, stir and allow the wine to reduce (about 2 minutes), add your beef broth, a few sprigs of fresh thyme and bay leaves.

Transfer the beef back to the pot, add carrots and potatoes around the beef in the pot.

Cover the pot and cook in your preheated oven for 2-3 hours.

When cooked through, remove from the oven.

Garnish with fresh parsley or cilantro and serve.

Enjoy your meal!