Recipes / Mediterranean

Creamy Mediterranean Chicken Skillet

Creamy Mediterranean Chicken Skillet


Asparagus cut into 1 inch pieces

1 lb boneless skinless chicken breast sliced into cutlets

salt & pepper

2 Tbs butter

1 onion diced

4 garlic cloves minced

1 red bell pepper, sliced

2 1/2 cups chicken stock divided

7 oz cream cheese try to find an herb/garlic flavored one!

2 cups fresh baby spinach leaves or 1 bunch

2 cups freshly cooked pasta



  • In a large skillet, melt the butter.
  • Season the chicken and cook at medium high heat until browned and done. (About 3-4 minutes per side – needs to be 165F in the middle). Remove to a plate and keep warm.
  • In the same skillet, cook the onions until softened (I deglaze the pan with a little stock as well), then add the garlic and roasted red peppers.
  • Season with salt and pepper.
  • Cook for 2 minutes then add the cream cheese and the remaining stock.
  • Whisk the sauce until blended, then simmer for around 7 minutes – allowing the sauce to reduce.
  • Add the spinach & asparagus and toss into the sauce until wilted.
  • Add the chicken and any juices back into the pan and allow to warm through.
  • Plate the pasta, add chicken and spoon a good helping of the sauce over the top.
  • Devour.
Charity Godwin
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Mediterranean Chili

Mediterranean Chili


  • 1 tbsp Extra virgin olive oil
  • 2 tbsp shallot or onion, minced
  • 2 cloves garlic, minced
  • 1 tsp chopped fresh rosemary
  • 2 lbs ground chicken
  • ½ tsp dried oregano
  • 2 cans cannellini beans, drained and rinsed
  • 1 ¼ cup vegetable broth
  • ½ tsp salt
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • black olives, optional for top
  • avocado diced, optional for top
  • cheese optional for top


  • Coat the bottom of a saucepan in a thin layer of olive oil. Add shallots and cook for several minutes, until soft.
  • Add garlic, rosemary, oregano, chili powder, cumin. Stir and cook for about 2-3 more minutes. Add ground chicken and cook until done.
  • Add beans and broth. Cook over medium heat, stirring frequently, for about 15 minutes or until the liquid begins to thicken.
  • Add salt to taste. (I typically use about a half tsp of salt.)
  • Serve alone or with cornbread & taco salad.


Charity Godwin
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Mediterranean Red Radish Slaw

Mediterranean Red Radish Slaw

Red Radishes are so healthy!! Check out this Mediterranean Red Radish Slaw Recipe!

-Eliminates mucus/clears sinuses (nature’s sinus pill)

-Alleviates digestive distress and regulates bowels

-Protects against cancers in mouth, stomach, & colon.

-high in Vit C & zinc to boost immune system

-Detox superfood that helps purge toxins

-Reduces inflammation & eases pain/swelling

-Helps lower blood pressure/ prevents cardiovascular disease

-Helps purify kidneys & urinary system

-Prevents problems linked with asthma & bronchitis

-Useful in treating jaundice and healing the liver

Charity Godwin
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Grilled Mediterranean Eggplant

Grilled Mediterranean Eggplant

Grilled Mediterranean Eggplant




1/2 c. extra-virgin olive oil

1 tsp. dried oregano 

1/4 tsp. crushed red pepper flakes

Kosher salt

Freshly ground black pepper

2 large eggplants, sliced into 1/4" rounds

1/4 c. crumbled feta

2 tbsp. freshly chopped parsley

Juice of 1/2 lemon



1/3 c. tahini

Juice of 1 lemon

2 tbsp. water

1 clove garlic, minced

Kosher salt




  • Make eggplant: Heat grill or grill pan over medium-high heat. In a small bowl, combine oil, oregano, and red pepper flakes. Brush all over eggplants and season with salt and pepper. 
  • Grill eggplants until tender and slightly charred, about 3 minutes per side. 
  • Top grilled eggplants with feta and parsley, then squeeze lemon juice over. 
  • Make tahini dressing: In a medium bowl, whisk together tahini, lemon juice, water, and garlic. Season with salt. If dressing is too thick, add more water, a tablespoon at a time, until desired consistency. 
  • Serve eggplant warm with tahini dressing.
Charity Godwin
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Mediterranean Spicy Lentil Soup with Spinach

Mediterranean Spicy Lentil Soup with Spinach

Mediterranean Spicy Lentil Soup with Spinach



  • Extra Virgin Olive Oil
  • 1 large yellow onion, finely chopped
  • 1 large garlic clove, chopped
  • Salt and pepper
  • 1 ½ teaspoon ground coriander
  • 1 ½ teaspoon ground cumin
  • 1 ½ teaspoon smoked paprika
  • 1/2 teaspoon crushed red peppers
  • 2 teaspoon dried mint flakes
  • Pinch of sugar
  • 1 tablespoon flour
  • 6 cups low-sodium vegetable broth
  • 3 cups water, more if needed
  • 1-2 bunches fresh leaf spinach 
  • 1 ½ cups green lentils or small brown lentils, rinsed
  • 1 lime, juice of
  • 2 cups chopped flat leaf parsley
  • carrots, chopped (optl)

  1. In a large ceramic or soup pot, heat 2 tablespoon olive oil. Add the chopped onions and sautee until golden brown. Add the garlic, all the spices, dried mint, sugar and flour. Cook for about 2 minutes on medium heat stirring regularly.
  2. Now add the broth and water. Raise the heat to high and bring the liquid to a rolling boil; add the frozen spinach and the lentils. Cook for 5 minutes on high heat then reduce the heat to medium-low. Cover and cook for 20 minutes or until the lentils are fully cooked to tender. (Partway through cooking, check the liquid levels, and if you need to add a little bit of hot water.)
  3. Once the lentils are fully cooked, stir in the lime juice and chopped parsley. Remove from the heat and let sit covered for 5 minutes or so. Serve hot with pita bread or your favorite rustic Italian bread.
Charity Godwin
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