kee illena

Category: Dinner

  • Creamy White Wine Chicken

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    Creamy White Wine Chicken

    Recipe by Kiarra
    Servings

    4

    servings
    Prep time

    15

    minutes
    Cooking time

    45

    minutes

    Ingredients

    • 4 boneless, skinless chicken breasts (or 6 boneless, skinless chicken thighs)

    • Salt, to taste

    • Black pepper, to taste

    • 1 teaspoon garlic powder

    • 1 teaspoon onion powder

    • ½ teaspoon paprika

    • 2 tablespoons olive oil

    • 2 tablespoons unsalted butter

    • 1 shallot, finely diced

    • 4 garlic cloves, minced

    • 1 cup dry sparkling wine

    • 3/4 cup chicken broth

    • 1/2 cup heavy cream

    • 2 teaspoons Dijon mustard

    • 1/4 cup grated Parmesan cheese

    • 1 teaspoon fresh thyme leaves

    • Zest of 1/2 lemon

    • Juice of 1/2 lemon

    • Fresh parsley, chopped, for garnish

    Directions

    • Prepare the Chicken
    • Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
    • Sear the Chicken
    • Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden brown. The chicken does not need to be fully cooked at this stage. Transfer to a plate and set aside.
    • Cook the Aromatics
    • Reduce the heat to medium. Add the butter to the skillet, followed by the diced shallot. Cook for 2–3 minutes until softened, then stir in the minced garlic and cook for 30 seconds until fragrant.
    • Deglaze with Sparkling Wine
    • Pour the sparkling wine into the skillet, scraping up any browned bits from the bottom of the pan. Simmer for 3–5 minutes, or until the wine has reduced by about half.
    • Build the Sauce
    • Stir in the chicken broth, Dijon mustard, and fresh thyme. Simmer for 2–3 minutes. Reduce the heat to low and whisk in the heavy cream and Parmesan cheese until smooth and creamy.
    • Finish Cooking the Chicken
    • Return the chicken and any accumulated juices to the skillet. Spoon the sauce over the chicken, cover, and simmer for 6–8 minutes, or until the chicken reaches an internal temperature of 165°F.
    • Finish and Serve
    • Stir in the lemon zest and lemon juice. Taste the sauce and adjust the seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving.
    • Notes:
    • Dry sparkling wine works best for this recipe. Avoid sweet sparkling wines, as they can make the sauce overly sweet.
    • Boneless chicken thighs can be substituted for chicken breasts and will stay extra juicy.
    • For a thicker sauce, let it simmer uncovered for a few extra minutes before serving.

  • Honey Harissa Chicken with Roasted Potatoes and Whipped Feta

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    Honey Harissa Chicken with Roasted Potatoes and Whipped Feta

    Recipe by Kiarra
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes

    Ingredients

    • Harissa Honey Chicken

    • 2 lbs boneless, skinless chicken thighs

    • 2 tablespoons harissa paste

    • 2 tablespoons honey

    • 1 tablespoon olive oil

    • 1 teaspoon smoked paprika

    • 1 teaspoon garlic powder

    • 1 teaspoon kosher salt

    • 1/2 teaspoon black pepper

    • Juice of 1/2 lemon

    • Crispy Smashed Potatoes

    • 1 1/2 pounds baby Yukon Gold potatoes

    • 2 tablespoons olive oil

    • 1 teaspoon garlic powder

    • 1 teaspoon paprika

    • 1 teaspoon kosher salt

    • 1/2 teaspoon black pepper

    • Whipped Feta

    • 8 ounces feta cheese

    • 1/2 cup plain Greek yogurt

    • 2 tablespoons olive oil

    • Juice of 1/2 lemon

    • 1 small garlic clove

    • Herb Salad

    • 1 cup chopped parsley

    • 1/2 cup chopped cilantro

    • 1/4 cup chopped mint (optional)

    • 1/4 small red onion, thinly sliced

    • 1 tablespoon olive oil

    • Juice of ½ lemon

    • Pinch of kosher salt

    • Garnish (Optional)

    • Hot honey, for drizzling

    • 1/4 cup chopped pistachios

    • Lemon zest

    • Flaky sea salt

    Directions

    • Step 1: Prepare the Potatoes
    • Preheat the oven to 425°F.
    • Bring a large pot of salted water to a boil. Add the potatoes and cook for 10–12 minutes, or until fork tender. Drain well and let them steam dry for a few minutes.
    • Transfer the potatoes to a baking sheet and gently smash each one with the bottom of a glass or measuring cup.
    • Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper. Roast for 35–45 minutes, flipping halfway through, until golden brown and crispy.
    • Step 2: Marinate the Chicken
    • In a large bowl, whisk together the harissa paste, honey, olive oil, smoked paprika, garlic powder, lemon juice, salt, and pepper.
    • Add the chicken thighs and toss until evenly coated. Let marinate for at least 20 minutes.
    • Step 3: Cook the Chicken
    • Heat a large skillet over medium-high heat with a drizzle of olive oil.
    • Cook the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F.
    • Brush with a little extra honey during the last minute of cooking for a glossy finish.
    • Step 4: Make the Whipped Feta
    • In a food processor, combine the feta, Greek yogurt, olive oil, garlic, and lemon juice.
    • Blend until smooth and creamy.
    • Step 5: Make the Herb Salad
    • In a medium bowl, combine the parsley, cilantro, mint, and sliced red onion.
    • Toss with olive oil, lemon juice, and a pinch of salt.
    • Step 6: Assemble
    • Spread the whipped feta onto a serving platter or individual plates.
    • Top with the crispy potatoes and cooked chicken.
    • Finish with the herb salad, a drizzle of hot honey, chopped pistachios, lemon zest, and flaky sea salt.
    • Serve immediately.

  • Honey Mustard Salmon

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    Honey Mustard Salmon

    Recipe by KiarraCourse: Uncategorized
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    15

    minutes

    Ingredients

    • 2–4 salmon fillets

    • 1 tbsp whole grain mustard

    • 1 tbsp Dijon mustard

    • 1 tbsp mayo

    • 1½ tbsp honey (add more if you like it sweeter)

    • Salt + black pepper

    • Optional: squeeze of lemon at the end

    Directions

    • Preheat oven to 400°F. Line a baking sheet with parchment.
    • Make the Sauce
    • In a bowl, mix: Whole grain mustard, Dijon mustard, mayo, honey, pinch of salt + pepper
    • It should be creamy with little mustard seeds throughout.
    • Prep the Salmon
    • Pat salmon dry, season lightly with salt and pepper.
    • Coat + bake
    • Spread a generous layer of the honey mustard mixture over each fillet.
    • Bake for 10–14 minutes depending on thickness.
    • Broil for that finish (don’t skip)
    • Broil for 1–2 minutes to get that glossy, slightly caramelized top.
    • Finish
    • Optional squeeze of lemon to brighten everything.

    Notes

    • Air fry: Place salmon in the basket (lined or lightly greased)
      Cook at 390°F for 7–10 minutes
      (7–8 for thinner fillets, 9–10 for thicker)
      Optional crisp finish
      If you want more color, air fry an extra 1–2 minutes at 400°F.

  • Garlicky Lemon Sardine Pasta

    A rich, buttery pantry pasta made with sardines from the Azores, crispy garlic chips, lemon, and red chili flakes. It’s quick, comforting, and an elevated meal that can be served at a dinner party.

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    Garlicky Lemon Sardine Pasta

    Recipe by KiarraCourse: Dinner, Lunch
    Servings

    2

    servings
    Prep time

    5

    minutes
    Cooking time

    20

    minutes

    Ingredients

    • 8 oz of Brami spaghetti

    • 1 tin sardines in Azores butter or regular sardines

    • 3 cloves garlic, thinly sliced

    • 2 tablespoons olive oil or avocado oil

    • ½ teaspoon red chili flakes (plus more for garnish)

    • 1 lemon (zest and juice)

    • ¼ cup chopped fresh parsley

    • ¼ cup grated parmesan

    • Salt and black pepper, to taste

    • ¼ cup reserved pasta water

    Instructions

    • Bring a pot of salted water to a boil. Cook the spaghetti or linguine until al dente according to package instructions. Reserve about ¼ cup of pasta water before draining.
    • Make the garlic crisps
    • Heat olive oil in a small pan over medium heat. Add the thinly sliced garlic and cook until golden and crispy, about 1–2 minutes. Remove the garlic with a spoon and place on a paper towel to drain. Set aside for garnish.
    • Build the sardine butter sauce
    • In a large pan over medium-low heat, add the butter from the sardine tin. Sprinkle in the red chili flakes and allow them to bloom in the butter for about 30 seconds.
    • Add the sardines and gently break them into large pieces.
    • Add the cooked pasta to the pan along with a splash of reserved pasta water. Toss everything together until the pasta becomes glossy and coated in the buttery sardine sauce.
    • Add lemon zest, a squeeze of lemon juice, chopped parsley, and grated parmesan. Toss to combine and season with salt and black pepper to taste.
    • Plate the pasta and top with the fried garlic crisps, extra chili flakes, and more parmesan.
    • Optional Garnishes
    • Extra lemon zest
    • Drizzle of good olive oil
    • Toasted breadcrumbs for added crunch

  • Stuffed Sweet Potato with Miso Chicken and Cabbage Cilantro Slaw

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    Stuffed Sweet Potato with Miso Chicken and Cabbage Cilantro Slaw

    Recipe by KiarraCourse: Dinner, Lunch
    Servings

    4

    servings
    Prep time

    20

    minutes
    Cooking time

    50

    minutes

    Ingredients

    • SWEET POTATOES

    • 4 medium sweet potatoes

    • avocado oil

    • salt

    • pepper

    • MISO GLAZED CHICKEN

    • 1.5 lbs boneless skinless chicken thighs (or breasts)

    • 1 1/2 tbsp white miso paste

    • 1 tbsp honey

    • 1 tbsp soy sauce or coconut aminos

    • 1 tsp rice vinegar

    • 1 tsp sesame oil

    • 1 clove garlic, grated (optional)

    • 1 tbsp olive oil

    • CABBAGE CILANTRO SLAW

    • 2 cups shredded cabbage or coleslaw mix

    • 1 cup of roughly chopped cilantro

    • 1 tbsp rice vinegar

    • squeeze of lime

    • pinch of salt

    • SPICY PEANUT DRIZZLE

    • 2 tbsp peanut butter

    • 1 tsp soy sauce or coconut aminos

    • 1 tsp honey

    • 1 tsp rice vinegar

    • 1–2 tbsp warm water (to thin)

    • chili crisp or sriracha to taste

    • OPTIONAL TOPPINGS

    • scallions

    • sesame seeds

    Directions

    • Preheat oven to 400°F. Rub sweet potatoes with avocado oil and season with salt and pepper. Roast 45–50 minutes until soft and caramelized.
    • In a bowl, whisk miso, honey, soy sauce, rice vinegar, sesame oil, ginger, and garlic. Add chicken and marinate for 30 minutes.
    • Heat avocado oil in a skillet over medium heat. Sear chicken 3–4 minutes per side until golden.
    • Toss cabbage, rice vinegar, lime, and salt for the slaw.
    • Whisk peanut butter, soy sauce, honey, rice vinegar, warm water, and chili crisp until smooth and pourable.
    • Split sweet potatoes open and fluff the inside. Top with sliced miso chicken, crunchy slaw, and a generous drizzle of peanut sauce. Finish with scallions and sesame seeds.

  • Buttery Citrus Chicken Parm

    A bright, buttery twist on classic chicken parmesan made with lemon butter seasoning and summer lemon marinara. Crispy on the outside, melty and citrusy on top.

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    Buttery Citrus Chicken Parm

    Recipe by KiarraCourse: Dinner
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes

    Ingredients

    • For the Chicken

    • 4 sliced chicken breast fillets

    • 2 large eggs

    • 1 teaspoon lemon butter seasoning (plus more to taste)

    • 1 cup breadcrumbs

    • 2 tablespoons cornstarch

    • Salt and black pepper

    • Neutral oil for frying

    • For the Pasta

    • 12 ounces spaghetti

    • 1 jar Sauz Summer Lemon Marinara sauce, divided

    • 1 tablespoon olive oil

    • 2 cloves garlic, finely grated

    • Salt, for pasta water

    • For Assembly

    • 1/4 cup summer lemon marinara sauce, reserved

    • 6 to 8 slices mozzarella cheese

    • or 1½ to 2 cups shredded mozzarella

    • Zest of ½ lemon (optional)

    • Fresh parsley or basil for garnish

    Directions

    • Prepare The Sauce
    • Open the jar of summer lemon marinara and reserve 1/4 cup for assembling the chicken. Set aside. The remaining sauce will be used for the spaghetti.
    • Prepare the Dredge
    • In one bowl, whisk together: Eggs,Lemon butter seasoning, pinch of salt
    • In a second bowl, mix: Breadcrumbs, Cornstarch, Lemon butter seasoning,Salt and pepper
    • Pat chicken dry. Dip each fillet into the egg mixture, then press into the breadcrumb mixture until fully coated. Let rest for 5 to 10 minutes so the coating adheres.
    • Fry the Chicken
    • Heat about ½ inch of oil in a skillet over medium heat.
    • Fry chicken for 3 to 4 minutes per side until golden brown and cooked through.
    • Transfer to a wire rack to keep crispy.
    • Cook the Spaghetti
    • Bring a large pot of salted water to a boil.
    • Cook spaghetti according to package instructions until al dente.
    • Reserve 1/2 cup pasta water, then drain.
    • Warm Sauce and Prepare Spaghetti
    • In a large skillet, heat olive oil over medium heat.
    • Add grated garlic and cook for 30 to 60 seconds until fragrant, being careful not to brown it.
    • Pour in the remaining marinara sauce and warm gently.
    • Add cooked spaghetti and toss to coat.
    • Add a splash of reserved pasta water if needed to loosen the sauce.
    • Assemble the Chicken Parm
    • Preheat oven to 400°F.
    • Place fried chicken in a baking dish or baking sheet
    • Spoon the reserved 1/4 cup of marinara evenly over the chicken.
    • If using sliced mozzarella, lay 1 to 2 slices over each piece of chicken.
    • If using shredded mozzarella, sprinkle evenly over each piece.
    • Sprinkle with lemon zest if using.
    • Bake
    • Bake for 8 to 10 minutes until cheese is melted and bubbly.
    • Broil for 1 to 2 minutes for golden spots if desired.
    • Serve
    • Plate spaghetti first.
    • Place baked chicken parm on top or alongside the pasta.
    • Garnish with fresh parsley or basil.
    • Optional: Add a small squeeze of fresh lemon before serving for extra brightness.

  • Scallop Curry

    This scallop curry is a delicate balance of spice, creaminess, and coastal freshness. Sweet, tender scallops are seared to golden perfection, then bathed in a rich, aromatic coconut-tomato sauce spiced with turmeric, coriander, cumin, and just a hint of Kashmiri chili. Finished with a squeeze of lime and a sprinkle of fresh cilantro, each bite is bright, comforting, and deeply satisfying — a curry that feels both indulgent and effortless.

    Perfect for weeknight dinners or special occasions, this scallop curry recipe brings the elegance of seafood to a cozy, fragrant curry that’s ready in under 30 minutes.

    Scallop Curry
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    Scallop Curry

    Recipe by KiarraCourse: DinnerCuisine: Pakistani
    Feeds

    2

    people
    Prep time

    30

    minutes
    Cooking time

    40

    minutes

    Ingredients

    • Scallops

    • 1 lb large sea scallops

    • salt, to taste

    • ½ tsp black or white pepper

    • ½ tsp paprika (optional)

    • 1 tbsp neutral oil or ghee

    • Curry Base

    • 2 tbsp neutral oil

    • 1 small onion, very finely diced or grated

    • 1 tbsp ginger-garlic paste

    • 1 small green chili, slit (optional)

    • ½ tsp turmeric

    • 1 tsp coriander powder

    • ½ tsp cumin powder

    • ½–1 tsp kashmiri chili powder

    • ¼ tsp garam masala

    • ½ cup crushed tomatoes

    • 1 cup full-fat coconut milk

    • salt, to taste

    • Finishing

    • Juice of ½ lime or lemon

    • 1–2 tbsp chopped cilantro

    • ½ tsp crushed kasuri methi (optional)

    Directions

    • Prep and Sear Scallops
    • Pat scallops completely dry. Season lightly with salt,
    • pepper, and paprika.
    • Heat oil or ghee in a pan over medium-high heat.
    • Sear scallops for 1½–2 minutes per side until golden.
    • Remove from pan and set aside.
    • Make the Curry Base
    • Lower heat to medium. Add oil if
    • needed.
    • Add onion and cook until soft and lightly golden, about 6–8
    • minutes.
    • Stir in ginger-garlic paste and green chili. Cook 1 minute.
    • Add turmeric, coriander, cumin, chili powder, and garam
    • masala.
    • Cook spices for 30 seconds until fragrant.
    • Add Tomato and Coconut
    • Add crushed tomatoes and cook until thickened and slightly
    • glossy, about 4–5 minutes.
    • Stir in coconut milk and simmer gently for 5 minutes.
    • Season with salt to taste.
    • Finish
    • Return scallops to the pan and spoon sauce over them.
    • Simmer gently for 2–3 minutes to warm through.
    • Finish with lime juice, cilantro, and kasuri methi if using.

    Recipe Video

  • Butternut Squash Lasagna Soup

    This butternut squash lasagna soup is comfort, slowed down. Sweet cubes of squash soften into a creamy, herb-scented broth, while Italian sausage and broken lasagna noodles give the soup its heart. It carries everything you love about traditional lasagna — richness, warmth, familiarity — but in a simpler, spoonable form.

    Finished with a cloud of ricotta, mozzarella, and Parmesan swirled gently into each bowl, this lasagna soup recipe is made for quiet evenings and cold-weather dinners. Cozy yet balanced, it’s a one-pot meal that feels nourishing, indulgent, and deeply satisfying — the kind of soup you return to all season long.

    How did I make this recipe?

    This recipe started as a love letter to all the flavors I couldn’t choose between. I wanted the cozy, creamy comfort of lasagna, but also the natural sweetness and warmth of roasted butternut squash — the kind of flavor that makes a kitchen feel like home. The Italian sausage adds just the right savory kick, and the ricotta-parmesan-mozzarella topping brings that indulgent, melty magic that makes lasagna irresistible.

    By blending these favorite dishes into one bowl, I created a soup that’s both familiar and new: the comforting layers of lasagna simplified into a creamy, spoonable meal, with hints of fall in every bite. Each spoonful carries a little piece of every dish I love, unified in a way that feels effortless but intentional — the ultimate cozy dinner for any season.

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    Butternut Squash Lasagna Soup

    Recipe by KiarraCourse: DinnerCuisine: Cozy, Autumn
    Prep time

    30

    minutes
    Cooking time

    40

    minutes

    Ingredients

    • 2 tablespoons of olive oil

    • 1 lb of italian sausage

    • 1 medium onion, diced

    • 1 teaspoon red pepper flake

    • 1 lb Italian sausage (sweet or spicy, or use ground chicken/turkey)

    • 1 medium onion, diced

    • 3 cloves garlic, minced

    • 1 tsp red pepper flakes (optional, for heat)

    • 1 ½ tsp dried oregano

    • 1 tsp dried basil

    • ½ tsp smoked paprika

    • 1 butternut squash (about 2 lbs), peeled, seeded, and cubed

    • 4 cups chicken or vegetable broth

    • 1 cup heavy cream (or half-and-half for lighter)

    • 8 oz lasagna noodles, broken into bite sized pieces or pasta thats in the video

    • Salt and black pepper, to taste

    • Ricotta Topping

    • 1 cup ricotta cheese

    • ½ cup grated Parmesan

    • ½ cup shredded mozzarella

    • Fresh basil or parsley, chopped

    Directions

    • Cook sausage
    • In a large pot, heat olive oil over medium heat
    • Add sausage, breaking it apart with a spoon, until browned (6-7 minutes)
    • Remove excess fat if needed.
    • Sauté aromatics
    • Add onion and cook until softened (about 5 minutes).
    • Stir in garlic, oregano, basil, paprikat, and red pepper ftakes. Cook until fragrant, ~1 minute
    • Add squash + broth
    • Stir in cubed butternut squash, broth, and crushed tomatoes. Bring to a boil, then reduce heat and simmer until squash is tender, about 15 minutes.
    • Blend base (optional)
    • For a creamier soup: use a blender to blend the squash,onions,shallots and tomatoes into a broth.
    • Add noodles + cream
    • Stir in lasagna noodle pieces and cook until al dente, 8-10 minutes.
    • Stir in heavy cream
    • Adjust seasoning with salt and pepper
    • Make cheese topping
    • In a bowl, mix ricotta, Parmesan, parsley and mozzarella until creamy.
    • Serve
    • Ladle soup into bowls. Dollop a spoonful of cream cheese mixture on top, swirl slightly into soup, and finish with fresh basil or parsley