Bruschetta Chicken Pasta
This dish is a fresh, summer recipe ready to take over dinner and any event. This pasta is a simple take on a recipe that seems harder than it is, but tastes like time was dedicated into making it.
4 cups diced tomatoes
4 cloves garlic minced
2 chicken breasts
1 pound angel hair pasta
1/2 cup torn basil
1/4 cup grated Parmesan
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon Italian seasoning
Boil a large pot of salted water and cook angel hair until al dente. Drain then return to the pot.
In a large bowl, stir together tomatoes, garlic, basil and 1/4 cup of olive oil. Season with salt and pepper before letting it sit for 15 minutes.
Bring a large skillet to medium-high heat and heat the last tablespoon of olive oil.
Season chicken with Italian seasoning, salt and pepper then add to the skillet. Cook until no longer pink for about 10 minutes per side. Let it rest for a few minutes before thinly slicing.
Add tomato mixture and chicken to the angel hair and toss until completely combined. Top it off with Parmesan and it’s ready to serve.
Korean Beef and Rice Bowl
These bowls are easy to make and easy to become addicted to. I discovered this recipe last semester and have used it often, switching between different meat and side dishes. This is my take on a simple meal with a bold flavor.
1 pound lean ground beef
3 garlic cloves minced
1/4 packed brown sugar
1/4 cup soy sauce
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
2 cups cooked white or brown rice
2 teaspoon sesame oil (optional)
1/4 teaspoon ground ginger (optional)
In a large skillet, combine the ground beef and garlic and cook on medium heat until no longer pink.
In a small bowl, whisk together brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let it simmer for another minute.
Serve beef over rice. Another option is garnishing with green onions and sesame seeds.
I also use chicken instead of beef for a healthier option. Instead of rice, you can cook mixed vegetables and coat them in the sauce. There are many ways you can switch up different protein and sides using the sauce. The options are endless!
This is a childhood recipe, one that I remember making with my family often. These salty-sweet cookies are chewy and more fudge-like than a regular cookie but with half the time and effort. The recipe is easy and doesn’t require many ingredients, only patience.
2 cup granulated sugar
8 tablespoons butter
1/2 cup milk
1/4 cup unsweetened cocoa powder
1 cup smooth peanut butter
1 teaspoons pure vanilla extract
1/2 teaspoon salt
3 cup regular oats
Bring a saucepan to over medium heat and combine sugar, milk, cocoa and butter. When the mixture starts to boil, continue to boil for another minute.
Remove the saucepan from heat and stir in peanut butter, vanilla and salt until thoroughly combined. Stir in the oats.
Place parchment paper on a large baking sheet then drop spoonfuls of mixture onto the baking sheet. Let it set at room temperature until cooled and hardened for about 30 minutes.
These salty-sweet cookies are perfect for those without the time to bake and are basically foolproof.
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