Chez Spence

Chez Spence Food and travel writer living in Key West, Florida.

06/17/2026

toasty orecchiette with chili crisp, chickpeas and broccolini 🤌

Drizzle of olive oil
1 lb orecchiette
2 tbsp chili crisp, plus more if desired
1 (15.5oz) can chickpeas, drained and rinsed
1 qt chicken or vegetable broth
1 small bunch broccolini, ends trimmed and chopped
1/4 cup grated parmesan

To a very large nonstick skillet over medium heat, add a drizzle of olive oil, the pasta and the chili crisp and toast for 2-3 minutes, until slightly browned around the edges. Add chickpeas, broth, 1 1/2 cups of water and a nice pinch of salt. Bring to a simmer and stir frequently until the pasta is mostly cooked, about 7 minutes, then add the broccolini and steam, covered, for the last 3 minutes (if it feels dry you can add more water or broth.) Finish with parmesan and more chili crisp, if you want.

06/16/2026

one-pot cajun chicken spinach artichoke lazeagna. full recipe below!

12oz jar marinated artichoke hearts in oil
2 tbsp olive oil
1 large boneless, skinless chicken breast, cut into bite-size pieces
2 tsp Cajun seasoning, divided
4 garlic cloves, minced or grated
2 tbsp flour
2 cups chicken broth
2 (12oz) cans evaporated milk
16oz lasagna noodles
8oz mascarpone cheese
5 oz spinach, finely chopped (I use a food processor)
1 cup shredded mozzarella cheese
1 cup shredded Fontina cheese (or you can use more mozzarella with some parmesan mixed in)

In a very large pot or saute pan (I used a 3.5 qt braiser, 5 qt would be even better) over medium heat, add a drizzle of the oil from the artichokes. Add the chicken and half of the cajun seasoning and cook for about 4 minutes, then transfer to a plate.

Add the garlic and flour (plus a drizzle more of oil if it looks like it needs it and cook, stirring constantly, for about 30 seconds, then whisk in the chicken broth and add the evaporated milk and bring to a simmer (don’t let it rapid boil) until the pasta is almost cooked, then stir in the mascarpone, spinach, half of the mozzarella and fontina, and remaining Cajun seasoning. If it feels dry, you can add a splash more broth or water to loosen.

Top with remaining cheeses and broil until browned and bubbly, about 3 or 4 minutes, watching carefully. Let rest 5 minutes before serving.

06/15/2026

honey mustard bbq ruffle chip crusted pork chops with broccolini for our health. I used Cavendar’s Greek seasoning, roasted at 400F for 16-18 minutes (I would use a slightly thicker chop next time)

06/14/2026

buttery roasted cod with garlic & herb tomatoes from my cookbook 🤌 preorder now from the link in my bio or just comment “book” and you’ll get a DM link

for the cod, I season it with salt, pepper and za’atar. half a bottle of white wine. big glug glug of olive oil. 8 garlic cloves. 6 thyme sprigs. little butter on top, into the oven at 325 for 30-35 minutes, uncovering halfway through.

06/13/2026

pasta salad is on pause. full recipe for crispy dumpling salad with spicy peanut sauce below.

2 tbsp avocado or peanut oil (or any neutral oil)
24oz bag frozen mini wontons (I used Bibigo brand chicken & vegetable)
12oz frozen shelled edamame
1/4 cup peanut butter
2-3 tbsp chili crisp
1 tbsp rice vinegar
1 tbsp soy sauce
Juice of 1 lime
Drizzle of honey (optional for some extra sweetness)
1 cup sliced red cabbage
1 cup matchstick carrots
1 cup sliced cucumber (I used 2 small cucumbers)
1 red bell pepper, thinly sliced
Sliced scallions and chopped peanuts

In a large 12-inch skillet over medium-high heat on the largest burner of your stove, add the oil until shimmering then add the wontons, bottom-side down. Let cook until crispy, about 3-4 minutes, then turn the heat down to low. Add the edamame and a splash of water (or broth); cover and steam for about 4 minutes. Transfer to a large bowl and chill completely.

Stir together peanut butter, chili crisp, vinegar, soy sauce, lime juice, honey (if using), plus about 3 tablespoons of water. You can keep adding water a little at a time to get the consistency you like.

Toss the chilled dumplings with the veggies and dressing and garnish with scallions and chopped peanuts, if you want.

06/12/2026

Can’t believe it’s Hot Dog Summer Friday again already. This week we have the Walking Taco Dog. The Walking Dog-co? Walking Doggo? No. I don’t know. Anyway have a good weekend!

06/11/2026

BLT ranch chicken salad sliders🤌. If you don’t want to make your own ranch, storebought is indeed fine…I would just add some extra lemon juice and herbs. Full recipe below! If you like my recipes please preorder my cookbook from the link in my bio…don’t make me keep begging jk I will keep begging all summer love you

3/4 cup mayonnaise
1/3 cup creme fraiche or sour cream
Zest and juice of a lemon
1/3 cup chopped fresh parsley (from 1 large bunch)
3 tbsp minced chives
2 tsp dijon mustard
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp freshly cracked black pepper
2 cups diced or shredded rotisserie chicken breast (from 1 rotisserie chicken)
12-count package of Hawaiian rolls
3 tbsp butter
1 crushed garlic clove
Butter lettuce or romaine lettuce
6 slices cooked thick-cut bacon
Sliced tomatoes
Kettle chips (I like jalapeno version)

In a large bowl, whisk together the first 9 ingredients with a large pinch of salt, then stir in the chicken. Put in the refrigerator until completely chilled.

Preheat the oven to 375F. Slice the Hawaiian rolls down the middle from the top. Melt the butter with the garlic clove and brush all over the buns; bake until golden brown, about 6 to 8 minutes. Let cool and line with the lettuce then add bacon, tomatoes, chicken salad and a potato chip to each one.

Carefully slice into individual sliders with a serrated knife and serve.

06/10/2026

skillet cajun shrimp and andouille sausage hash 🤌 Full recipe below and preorder my cookbook from the link in my bio for more meals you can’t mess up!

1 tbsp oil
1/2 lb peeled and deveined shrimp
2 tsp Cajun seasoning, divided
8oz andouille sausage, chopped
1 (28oz) bag frozen hash browns (I used Ore-Ida brand with peppers and onions
1 jalapeno, chopped
2 corn cobs, kernels removed
3 tbsp butter
2 garlic cloves, grated or very finely minced
1 lemon
1/4 cup chopped fresh parsley

In a large pot or skillet (I used a 3.5 qt braiser) over medium heat, add the oil until shimmering. Add the shrimp and season with 1 teaspoon of the Cajun seasoning. Cook for about 2 minutes per side then transfer to a plate.

Add the sausage and cook for about 2 minutes before adding hash browns, jalapeno, and corn; cook for another 5 to 7 minutes, stirring frequently.

Melt the butter with the garlic and remaining teaspoon of cajun seasoning. Return shrimp to the pan, pour in the spiced garlic butter and the juice of the lemon and stir everything to combine. Finish with parsley before serving.

06/10/2026

skillet pierogi and kielbasa with creamy leeks 🤌 full recipe below and preorder my cookbook if you like my recipes please I love you

1 tbsp olive oil
8oz kielbasa, chopped
28 frozen mini pierogi (I use Mrs. T’s brand)
3 tbsp butter
1 large leek, cleaned and sliced
3/4 cup chicken or vegetable broth
8oz creme fraiche
1/4 cup minced chives
Salt and pepper, to taste

In a large 12-inch skillet over medium heat, add the olive oil and the kielbasa and cook until crispy, stirring occasionally, about 5 minutes. Add the pierogi and butter and let cook until the pierogi are nicely browned, about 3 to 5 more minutes. Add the leek and cook until wilted, another 2 minutes, before pouring in the broth and creme fraiche. Let gently simmer for another couple minutes before adding the chives; season with salt and pepper as desired (I like lots of black pepper but it probably won’t need much salt, if any.)

Address

Lake Buena Vista, FL
32830

Website

Alerts

Be the first to know and let us send you an email when Chez Spence posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Chez Spence:

Shortcuts

Share