Recipe - Grilled Chicken Salad
Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and pepper
- 4 cups mixed salad greens
- 1 medium red bell pepper, sliced
- 1 small red onion, sliced
- 1/2 cup sliced mushrooms
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
Instructions:
1. Preheat grill to medium-high heat.
2. Season chicken breasts with salt and pepper.
3. Grill chicken for 8-10 minutes per side, or until it reaches an internal temperature of 165°F.
4. Let the chicken cool for a few minutes, then chop it into bite-size pieces.
5. In a large bowl, combine salad greens, bell pepper, red onion, mushrooms, feta cheese, parsley, and basil.
6. In a small bowl, whisk together olive oil, lemon juice, garlic, and Dijon mustard.
7. Pour the dressing over the salad and toss to coat.
8. Top the salad with the chopped chicken.
9. Serve and enjoy!
Recipe - Spaghetti Carbonara
Ingredients:
- 1 pound spaghetti
- 4 ounces pancetta or bacon, diced
- 4 garlic cloves, minced
- 4 large egg yolks
- 1 cup freshly grated Parmesan cheese
- Salt and pepper
- Chopped fresh parsley, for garnish
Instructions:
1. Cook spaghetti in a large pot of salted boiling water until al dente. Drain and reserve 1/2 cup of pasta water.
2. In a large skillet, cook pancetta or bacon over medium heat until crisp. Add garlic and cook for 1 minute.
3. In a medium bowl, whisk together egg yolks and Parmesan cheese.
4. Add drained spaghetti to the skillet with the pancetta or bacon and garlic. Toss until well coated.
5. Remove the skillet from the heat and add the egg and cheese mixture. Quickly toss the spaghetti with the eggs until the eggs are cooked and the spaghetti is coated in a creamy sauce. If the pasta is too dry, add reserved pasta water a little at a time.
6. Season with salt and pepper to taste.
7. Garnish with chopped fresh parsley.
8. Serve and enjoy!
Recipe - Chili Con Carne
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
-
1 pound ground beef
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- Salt and pepper
- Chopped fresh cilantro and shredded cheddar cheese, for garnish
Instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Add ground beef and cook until browned and cooked through, breaking up any clumps of meat with a spoon.
4. Add chili powder and cumin and cook for 1 minute.
5. Add diced tomatoes, including the liquid, and kidney beans.
6. Bring the mixture to a simmer and let it cook for about 15 minutes, until the flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with chopped fresh cilantro and shredded cheddar cheese.
9. Serve and enjoy!
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