The one appetizer that is on just about every Greek menu is Kalamarakia or Greek fried squid. It’s that perfectly fried fresh from the sea taste. It’s lightly fried to allow for the flavors of the squid to shine through. It’s the perfect pair with some freshly made marinara sauce or tzatziki sauce.

To start with you will need fresh squid that has been cleaned. Next, grab a shallow bowl to add the flour, salt and pepper.

That’s it! Seems pretty simple to make right?

All-purpose flour works great for this recipe, but you can substitute it with coconut or semolina flour. If you have another flour alternative that you have tried and loved, let me know in the comments below.

Cut the cleaned squid body into 1-inch thick rings, and leave the tentacles intact. Rinse the squid under cold water thoroughly.

This is a very important step. FULLY DRY the rinsed squid on a couple of pieces of paper towels. You don’t want any of the pieces to be wet still or the flour won’t stick properly when frying.

Take your shallow bowl of the flour mix and dredge the pieces one by one in the flour to fully coat them. Set aside while you heat the oil to 375F.

Fry the floured pieces a small handful at a time to avoid overcrowding the pan. It will take around 2-3 batches to do. I get a cooling rack pan that I put them on to drain the excess oil in the oven on the keep warm setting (around 170F).

Serve Kalamarakia warm with some classic marinara or tzatziki sauce. Squeeze some fresh lemon juice over it all and top with chopped fresh parsley. Enjoy!

Kalamarakia (Greek Fried Squid)

That lightly fried fresh from the sea taste that you can find on every Greek menu. It’s simple to make and only takes 15 min to make.

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Prep Time: 15 minutes minutes

Course: Appetizer

Cuisine: Mediterranean

Keyword: 25 min, 25 min or less, calamari, easy, easy appetizers, fried seafood, fried squid, greek squid, marinara dip, quick

Servings: 4 people

Ingredients

• 1 cup flour
• 1 tsp sea salt + pepper each
• ½ lemon
• 1 tsp fresh parsley chopped
• olive oil enough to cover ¼ inch bottom of pan
• 1 lb squid cleaned, rinsed and dried

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This Garlic Herb Mushroom Chicken features tender chicken thighs smothered in a savory sauce featuring mushrooms, butter, garlic, herbs, and white wine. Garlic Herb Mushroom Chicken pairs so perfectly with some pasta, rice, or try it with some Fool-Proof Orzo for ultimate flavor.

The best part is that it takes less than 25 minutes to make!

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Salt and pepper the chicken thighs and cook for 10-12 min or until internal temp reaches 165F. Set aside and keep warm.

Add in the dry white wine and allow to deglaze the pan for 30 seconds while scraping up the brown pieces stuck to the pan. Add the garlic and cook for 30 seconds until fragrant, then add in the mushrooms and cook for 4-5 minutes or until soft.

Now add in the butter, oregano, thyme, and salt and pepper to taste. Reduce to low heat and simmer for 10 minutes.

Add back the chicken to the sauce and baste with the sauce. Sprinkle the chopped fresh parsley on top and serve warm. Top with freshly shaved parmesan cheese.

This garlic herb mushroom chicken dish is perfect for a quick + easy scrumptious weeknight dinner.

Try it over a bed of rice or pair it with some pasta that is soaked in the sauce. Better yet, how about some orzo for that rich full flavor that will satisfy anyone.

Can’t cook orzo? That’s Okay! Here is my Fool-Proof Orzo recipe that is so easy to make and full of so much flavor. It will make you want to keep this recipe on repeat. It brings a luscious taste to the dish and pairs with so many other dishes and ready in under 15 minutes.

Garlic Herb Mushroom Chicken (EASY – Under 25 MINUTES)

This Garlic Herb Mushroom Chicken features tender chicken thighs smothered in a savory sauce featuring mushrooms, butter, garlic, herbs, and white wine. It pairs perfectly with pasta or rice.

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Prep Time: 5 minutes minutes

Cook Time: 23 minutes minutes

Course: Main Course

Cuisine: Italian

Keyword: 25 min, 25 min or less, chicken thigh, dinner, easy, garlic, garlic herb, mushrooms, one pan, one pan dish, oregano, quick, quick dinner, thyme, white wine

Servings: 4

Ingredients

• 1 lb chicken thighs boneless-skinless
• 2 tsp salt + pepper (each) divided
• 2 tbsp olive oil
• ½ cup dry white wine
• 2 tbsp butter
• 2 tsp garlic minced
• 8 oz baby bella mushrooms sliced
• 1 tsp oregano
• 1 tsp thyme
• salt + pepper to taste
• 2 tsp fresh parsley chopped
• 1 tbsp shaved parmesan

Instructions

• Heat 2 tbsp olive oil in a large skillet over medium-high heat.
• Salt and pepper the chicken thighs and cook the chicken thighs for 10 min or until internal temp reaches 165F. Set aside and keep warm.
• Add in the dry white wine and allow to deglaze the pan for 30 seconds while scraping up the brown pieces stuck to the pan.
• Add in the garlic and cook for 30 seconds until fragrant, then add in the mushrooms and cook for 3-4 minutes or until soft.
• Now add in the butter, oregano, thyme, and salt and pepper to taste. Reduce to low heat and simmer for 10 minutes.
• Add back in the chicken to sauce and baste with the sauce. sprinkle the chopped fresh parsley on top and serve warm topped with shaved parmesan cheese.

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You NEED to try this delicious Lemon Chicken Piccata that’s the perfect meal for your next date night kid FREE night. It’s quick + easy to whip up and the light, zesty flavors pair great with a glass of Chardonnay.

This lemon chicken piccata is my favorite go-to pasta dish. I enjoy cooking it, and the flavors are perfect and hit the spot every time you make it.

It’s quick + easy to make and makes an excellent weeknight dinner as well.

Side Note: My kids devour this meal every time! It’s an easy family weeknight dinner meal as well!

I first tried this dish many years ago when my mother-in-law made it, and I fell in love with the delicious savory flavors. I just had to learn her secret to making the sauce. I’ve worked on tweaking the recipe to make it my own ever since.

Ok, so here’s what you will need to make this Lemon Chicken Piccata.

Chicken – Thinly sliced chicken breast or chicken breast cutlets for best
Bread Crumbs – A mixture of bread crumbs and flour with Italian seasoning and romano
White Wine – A high acidity wine like Sauvignon Blanc or Chardonnay will pair well with the acidity from the lemon sauce
Bone Broth – It adds a certain level of richness to the sauce and has more nutritional benefits compared to a regular chicken broth
Crushed Red Peppers – Kick it up a notch and add a touch of spice to the dish
Olive Oil – Nothing compares to the taste good quality olive oil brings to a dish, not to mention the anti-inflammatory properties it has
Lemon – The zesty flavor of the lemons makes this dish stand out
Capers – Salty, oily, and has a lemony flavor, which makes it perfect for the sauce in this dish
Butter – I use a good quality Irish or European butter in all my dishes as it brings more flavor and also has a higher amount of Omega-3s

Ok, so I’ve tried many different brands of bread crumbs, and Vigo Italian Style is hands down my FAVORITE bread crumb mix. I will never use any other brand. It works so well in any Italian-based dish like this Lemon Chicken Piccata. I use it for breading things from chicken to seafood and even vegetables.

You’ve got to try Pacific Bone Broth – Chamomile + Lavender. It adds subtle flavors of chamomile and lavender and adds so much depth to the sauce. Plus, the 8oz bottles are the perfect size to use for just one or two recipes so you don’t have to waste a whole carton.

Let’s get started!

You want to use thin pieces of chicken for this. If they are too thick of a piece, you can use a meat tenderizer to thin them out. Using a thin fillet of chicken works best for lemon chicken piccata.

Tip: Put parchment paper on the cutting board and cover the chicken with plastic wrap before beating them. It makes for easy cleanup with one less dish to deal with at the end.

Bread the chicken by dredging the fillet in the bread crumbs, shaking off any excess, then set aside until the oil is hot enough to cook.

Heat the oil over medium-high heat, and cook 2 or 3 pieces at a time to avoid overcrowding the pan.

Cook for about 3-4 min until golden brown on each side and set aside to finish cooking later. You want to prevent overcooking and the chicken from drying out when you add it back to the pan.

Now for the good part. Add the wine to the pan. Listen for the sizzling sound as it lifts all the brown bits from the bottom of the pan. This critical step brings SOOO much flavor to this dish.

Once your wine and broth have reduced and thickened up a bit, add the chicken back in, flip to coat both sides, and let cook for 3-4 min.

NOW is the time to add the pasta noodles. All you need to do is add the pasta to the pan and toss it in the sauce once you remove the chicken. Make sure to use cooked al dente pasta and let those noodles soak in all the flavor.

The flavors vary based on how it’s cooked rather than the ingredients being used. Make sure you follow the steps for the best flavor packed dish.

This dish goes excellent with a Caesar salad as the creamy dressing and fruity yet nutty taste of the parmesan compliment all the flavors from the lemon chicken piccata.

Le Petit Francais-French Bread is my secret weapon for serving bread as a side dish with pasta.

I am a HUGE bread fan, especially when eating any type of saucy dish. So, it comes frozen, but once you pop it in the oven for 8-10 min, it comes out perfectly golden and crispy on the outside and ever so soft and fluffy on the inside and makes for the perfect side soaking up all the leftover juices from this dish.

Once your pasta has soaked up the liquid from the sauce, it’s time to put it all together. Go ahead, top it off with some aged shaved parmesan, and don’t forget to garnish with some chopped fresh parsley.

Enjoyed this Lemon Chicken Piccata? Try these other tasty pasta dishes.

Lemon Chicken Piccata

Try this savory Lemon Chicken Piccata. It's quick + easy to whip up and the light, zesty flavors pair great with a glass of Chardonnay.

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Course: Main Course

Cuisine: Chicken, Pasta

Keyword: 25 min, 25 min or less, 30 min, 30 min or less, capers, chicken piccata, easy, lemon, pasta, quick

Servings: 4 servings

Calories: 529kcal

Ingredients

• 2 large boneless and skinless chicken breasts halved horizontally to make 4, or chicken cutlets (4)
• ½ cup Italian bread crumbs with parmesan (or add 2 tbsp grated parmesan)*
• ½ tsp kosher salt more to taste
• ¼ tsp fresh cracked black pepper
• 4 tbsp unsalted butter divided
• 2 tbsp extra virgin olive oil divided
• 4 large cloves garlic minced
• ½ tsp crushed red pepper flakes
• ⅓ cup dry white wine
• ½ cup chicken bone broth
• 2 tbsp fresh lemon juice
• ¼ cup brined capers rinsed
• ¼ cup fresh parsley chopped
• Shaved Parmesan Cheese for topping
• pasta noodles al dente

Instructions

• Lightly pound chicken flat with a meat tenderizer or rolling pin, and season chicken with salt and pepper.
• In a shallow bowl, combine the bread crumbs and parmesan cheese if not already added.
• Dredge the chicken in the breading mixture; shake off any excess and set aside.
• In a large pan heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. Once hot, fry 2-3 pieces of chicken (do not overcrowd the pan) until golden on each side (about 3-4 minutes each side).
• Continue with the remaining chicken, and add additional 1 tbsp of oil and 1 tbsp butter if needed. Transfer to a warm plate.
• In the same pan, melt one tablespoon of butter. Cook the garlic for 30 seconds until fragrant.
• Add the wine and chicken stock and bring to a boil, scraping up any brown bits from the bottom of the pan for some extra flavor. Cook for 3-4 min.
• Add in the lemon juice, capers, and red pepper flakes and allow to boil until reduced slightly (about 5-6 minutes). Add salt and pepper if needed.
• Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 2-3 minutes to heat through**.
• Garnish with parsley and serve immediately with shaved parmesan cheese, if desired

Notes

*If your breading has parmesan mixed in, do not add more, but if it does not, add 2 tbsp grated parmesan and mix it with the bread crumbs.

**If using pasta, add the pasta noodles to the sauce and toss to coat fully.

Nutrition

Calories: 529kcal

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Warm crispy buttery tortillas wrapped around chipotle lime slaw topped with chipotle shrimp. These Chipotle Shrimp Tacos are Quick + Easy to make, and perfect for lunch or dinner.

Let’s get started!

Okay, you will need 1/2 lb shrimp (deveined + peeled), lime juice, chipotle chili pepper powder, butter, flour street taco tortillas, cotija cheese, and of course cilantro.

Can’t find these flour street tacos? That’s okay, use regular small taco shells which are just slightly larger.

Substitute the cotija cheese with grated parmesan if you can’t find cotija cheese.

First, marinate your shrimp in 1 tbsp olive oil, lime juice, and chipotle chili pepper powder.
Mix to fully coat then cover and chill for 10-15 minutes.

Cook that shrimp over medium-high heat in a large skillet for about 2-3 minutes on each side or until the shrimp turn opaque.

On to my favorite part. Lightly frying the tortilla shells brings a whole new satisfying take on the traditional soft shell taco.

It’s not too crunchy and provides that buttery crispy texture that perfectly dresses up your typical softshell taco.

Melt 1 tbsp butter on a cast iron griddle or large skillet over medium heat. Coat both sides in the melted butter then fry for 1-2 minutes or until golden brown on both sides.

One last quick step. ASSEMBLY TIME!

Fill the taco shells with some slaw and top with a few pieces of shrimp. Sprinkle on some of that chopped cilantro + cotija cheese and…

BOOOOM!

You got yourself a Chipotle Shrimp Taco!

Enjoy these little flavor bomb tacos – go ahead and indulge some. Trust me you won’t want to stop eating these.

Try these other Quick + Easy dishes.

Easy Chipotle Shrimp Tacos

Warm crispy buttery tortillas wrapped around chipotle lime slaw topped with chipotle shrimp. These tacos are Quick + Easy to make, and perfect for lunch or dinner.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Keyword: 25 min, 25 min or less, chipotle, chipotle lime, easy, quick, quick dinner, quick lunch, seafood tacos, shrimp, shrimp tacos, spicy food, street tacos

Servings: 2

Ingredients

• ½ lb large shrimp deveined + peeled
• 2 tbsp olive oil extra virgin, divided
• 1 tsp lime juice
• 1 tsp chipotle chili pepper powder
• 2 tbsp butter divided
• 4 street taco flour tortillas
• 1 tsp fresh cilantro chopped

Chipotle Lime Slaw

• 1 cup coleslaw mix
• 1 medium avocado diced
• ⅓ cup mayonaise
• ⅓ cup red onion finely diced
• 1 whole Chipotle Pepper in Adobo Sauce minced
• ½ fresh lime juiced, or 1 tbsp lime juice
• ½ tsp lime zest
• ¼ cup fresh cilantro chopped

Instructions

• In a large bowl, add the shrimp, 1 tbsp olive oil, lime juice, and chipotle chili pepper powder. Mix to fully coat then cover and chill for 10-15 minutes.
• Heat large skillet over medium-high heat. Add 1 tbsp olive oil and sautee the shrimp for 2-3 min on each side. Remove and keep warm while you prepare the taco shells.
• In a cast iron griddle pan or skillet, melt 1 tbsp butter over medium heat. Coat both sides in the melted butter then fry for 1-2 minutes or until golden brown on both sides.

Chipotle Lime Slaw

• In a large bowl, add the mayonnaise, diced red onions, minced chipotle pepper, lime juice, lime zest, and cilantro. Mix until combined.
• Add in the avocados and coleslaw mix. Gently fold to fully coat the coleslaw, and try not to mash the avocados.
• Serve chilled.

  For maximum flavor – cover with clear wrap and chill in the fridge for at least 20 minutes

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