#balsamic chicken one pan

[ceelshelp]

One Pan Balsamic Chicken and Veggies

[crystalmariereeddaily]

One Pan Balsamic Chicken and Veggies

[kierabutler]

One Pan Balsamic Chicken and Veggies

[fuckkbrunch]

Thank fuck I've now learned to read the whole recipe all the way through before starting...

Pretty easy one. Didn't expect to be eating it at room temp though.

Start with summer veg, tomato paste, garlic and thyme. I used my fancy French thyme, obviously.

All diced to the same size, and only use the outer bits of the eggplant that have skin on them. A waste of an eggplant in my opinion, but those are the instructions.

Sautee the onion and garlic on medium high until soft, season it then add the thyme and tomato paste. Dump that on a sheet pan to cool. Then clean the pan, oil, and sautee each vegetable seperately. Salt and pepper the batches as you go, then dump each on to a sheet pan to cool. Methodical and satisfying.

Tell me that isn't so fucking satisfying. Now the weird part. Once it's all at room temp, combine with balsamic vinegar (Tony says good quality aged stuff. I saw the Parts Unknown episode in France, I know the quality vinegar he wants. I cannot afford that. So I'm using Kirkland Signature brand), torn basil and a splash more olive oil (I used good Tunisian olive oil, at least).

Mix thoroughly, cover and sit at room temp for THREE TO FOUR HOURS to allow the flavours to marry. What the fuck. Never in my life have I ever. Then you're expected to serve it at room temp as well. Sure bro.

I did a simple baked herbed chicken breast as a main, nothing fancy that might outshine the ratatouille itself. Could've used a carb though.

| Ratatouille |

Taste is a 3 out of 5. Fresh and summery.

Difficulty is a 2 out of 5. Knife work and quick sauteeing, pretty straightforward.

Time was like 40 minutes, until the 3-4 hour marinade. Fuck sake.

I completely see why Tony says this isn't a real ratatouille and that his French friends judged him for it.

The veg is supposed to be cooked together into a sort of stew. I'm pretty sure you're supposed to serve it hot. This is an okay side dish, but you make a bunch of extra work for yourself.

It was pretty good eaten cold from the fridge the next day...

[remembertoeat]

Dinner Recipe: Caprese Chicken

TIME: ★★★✰

PRICE: ★★★✰

EASE: ★★★★

CLEANUP: ★★★★

This is honest-to-goodness one of our favorite dishes we make. It's a one sheet-pan style meal that only takes 20 minutes of active time (30-40 minutes in the oven.) It's SO easy to serve up on top of some lettuce, spinach, or other veggies and it would totally be amazing on rice or pasta. It's delicious, requires little active work, very few dishes, and is just really easy to throw together.

It's also pretty modifiable. Use shredded mozzarella or a different cheese entirely! Skip the balsamic vinegar glaze entirely! Skip the basil if you want!

Leftovers: You can easily make this into multiple meals (2 dinners, dinner and lunch the next day, etc.) or make a large amount of it, but you probably wouldn't want to freeze it. Eat leftovers within 2-3ish days of making it!

Sheet Pan Caprese Chicken (FoodNetwork)

[zodiacatsea]

Shrimp piccata

Ingredients:

2 - 4 finely minced garlic cloves (there’s store bought minced garlic that lasts a while, you’ll only need two spoonfuls)

2 finely minced/chopped shallots

One 1/2 pound of angel hair or linguini pasta

1/4 cup capers (I’d add the liquid into the broth container)

2 cups chicken broth

2 tbsp of my seasoning

4 teaspoons cornstarch

A bunch of fresh minced parsley (you only need enough to sprinkle on the top but I’ll include an herb salad I like).

Olive oil as needed

Instructions:

Start to boil pasta water (add salt until it is the salinity of sea water and then add a bit of olive oil)

Sauté garlic and shallots on medium heat

When garlic/shallots are almost done add capers liberally for about a minute or two along with the deveined and thawed shrimp until they turn pink (1-2 minutes)

Move it into a small bowl, mix corn starch and chicken broth, bring to a boil in the pan and boil for 2 min, cook until thickened then remove from heat.

Drain pasta (don’t rinse) and place pasta in the still warm pan of shrimp and sauce, add any extra lemon juice you’d like.

What’s in the seasoning!

Salt

Black pepper

Cayenne pepper

Paprika

Parsley (dried)

Onion powder

Garlic powder

Ground mustard

Rosemary

Chives

Basil

Dried parsley

Herb salad:

1. 1 bunch of fresh parsley chopped

2. 1 bunch spinach

3. Finely diced white/yellow onion

4. Diced or halved cherry tomatoes

5. A finely grated cheese of choice

6. Balsamic vinaigrette

7. (If you don’t want to buy it, combine balsamic vinegar with olive oil salt pepper and oregano)

8. (Plus any other veggie green, I’ve used celery greens, carrot greens, and turnip greens)

[airfryerburrito]

Mix 'n' Match Meal Prep

I've been trying a different "mix and match" method of prepping food for the week. You cook a few components like proteins, vegetables, and sauces, and then reheat and rearrange them to create different meals. Here's my method, inspired by the Downshiftology approach:

Pick 2-3 proteins, a few vegetables, and at least one sauce to prepare. I also like to bake a snack.

On Sunday, do your cooking.

During the week, eat one protein, some vegetables, and some sauce with a starch. Change up the starches and proteins to create variety.

Meal plans so far:

Week 1

Cooked: Greek sheet pan chicken with roasted potatoes and vegetables (sheet pans are the ultimate meal prep hack), salmon bites, crispy air fryer chickpeas, tzatziki sauce, chocolate chip cookies.

Dinners: chicken and potatoes, salmon and fries, chicken and pasta, salmon rice bowls, chicken and rice.

Lunch: chickpeas with salad and focaccia.

Week 2

Cooked: Instant pot ground turkey, sheet pan vegetables, cubed sweet potatoes, morning glory muffins.

Dinners: Ground turkey and pasta, ground turkey and mashed potatoes, ground turkey and nachos, tinned fish and pasta, burgers from the freezer.

Lunch: Black bean and sweet potato rice bowls and burritos.

This week I made balsamic chicken (pictured) and vegetables, plus marinated tofu to air fry another day, and blueberry muffins. I really appreciate how flexible this approach is. A protein / pantry staple like black beans doesn't need cooking -- just opening a can. I can also switch to a store-bought sauce when I have less time. There's less waste, and it's a relief not to worry about what's for dinner.

[certifiedceliac]

One Pan Balsamic Peach Chicken Thighs (via Unbound Wellness)

[sapphic-luthor]

Answering your in tag question last week: it is indeed hotter than ass out here. Any fun summer recipes? I’m discovering that my meager little cookbook really only has nice hearty recipes that while tasty make cooking even more of a chore than I find it to be when it’s so hot out here. Hope you’re at least staying cool! -SMA

Oh man I hope you’re staying cool, I recommend a great many ice creams above all. But secondary to that, I do have some food ideas that I’ve been making a lot of recently that I’ll stick below the read more here :-)

I love a big huge enormous salad in the summer (and all year round tbh) and I think the best salads are about 50/50 made up of base greens vs. fun stuff. My personal faves are to start with a romaine or romaine/iceberg base and then add:

italian seasoned chicken breast

cherry tomatoes

little mozzarella balls

cooked orzo

sun dried tomatoes

croutons or crispy onions (ideally both)

thinly sliced red onion

dressing (personal fav is a vinaigrette made of lemon juice, balsamic, olive oil, salt & pepper, oregano, and chili flakes)

OR

soy sauce/ginger/white pepper marinated chicken

red cabbage

thinly sliced carrots

cucumber

red bell pepper

sesame seeds

scallions

fresh coriander

wonton strips (which you can airfry out of wonton wrappers in like 3 seconds)

dressing (best is a combo of sesame oil, garlic, soy sauce, rice wine vinegar, honey, and ginger)

Now if you’re not mad for salads, also nice in the summer is

A crumbled sausage + broccoli pasta (i like orecchiette); it doesn’t need to have a real sauce per sé, you can just season however you like and then throw a bit of pasta water, and parmesan in at the end and it’s lovely

Caprese with nice fresh mozzarella (best gotten from the cheese counter if possible). If you ever see san marzano tomatoes buy them immediately and make them into caprese

Veg-based sandwiches, I have a special love for a vegan one that’s got homemade cucumber sriracha hummus, tomatoes and baby spinach. It doesnt sound like much but if you get the hummus right it’s very cool + has a little kick and it’s lovely with nice bread!

Homemade greek gyros— I use this recipe every time and the marinade is actually life changing. Like sometimes I lie in bed and dream about this chicken and I am not even kidding

A pork + pineapple rice bowl, which basically consists of rice topped with; minced pork cooked with soy sauce and sesame oil, long strips of carrot and courgette cooked in a pan with salt + pepper til soft, pickled shallot or red onion (just left in a water/vinegar/sugar bath for 30min or so), and pieces of pineapple right out of the tin. There’s also a light soy/rice wine vinegar/honey sauce that can be thrown over the top— i think the friend i learned the recipe from got it from one of those meal delivery services so it’s likely online (or i can track it down from her for you if you’re interested!)

Hopefully some of those are of some interest to you!! I’ll live vicariously through you and your heat but I hope you stay comfortable and safe friend

[yummilily]

Wraps: Chickpea Edition (~15 min)

I don’t know what it is about wrapping stuff in tortillas, but it’s been one of my favourite ways of eating just about anything for the longest time. And chickpeas just so happen to be something I always have on hand, so this recipe is a win for me all around. Hopefully, you’ll think so too!

Considering my love for all things “wrap”, this will likely not be the last recipe of this kind, but I thought it a good place to start for one reason specifically: As much as I’ve always loved them in theory, I did struggle with the right wrapping technique for years, until finally finding the one explanation that worked for me on Youtube, which I wanted to share. Your preferences might be different, but if you have no idea how to go about it, try this!

Equipment:

Microwave or pan

Sieve

Ingredients:

1 can chickpeas (265g drained)

2 wraps (⌀ about 25 cm)

Other than that, it’s up to you. Chickpeas are extremely versatile and you can season them just about any way you want! Try recreating some of your favourite foods in chickpea form, like a curry or roast chicken, or with one of my go-tos:

BBQ style:

1-2 tbsp BBQ sauce

Salt and pepper

~1 tsp (smoked) paprika

2 handfuls lettuce

2 tbsp sour cream

½ bell pepper, diced or cut in thin strips

Curry style:

1 tbsp curry powder

Salt and pepper

2 tsp oil

2 handfuls baby spinach

2 tbsp yoghurt

1 spring onion, thinly sliced

Caprese:

1 tbsp basil

1 tbsp olive oil

Salt and pepper

125g mozzarella, diced

2 tomatoes, diced 

2 handfuls arugula

Balsamic glaze

Instructions:

Drain and rinse the chickpeas well. 

Now you have two options: Either pat them dry and use them as is, or put them on a plate (on a paper towel) to heat in the microwave or in a pan on medium high heat. Here are two short videos for the microwave and pan version each! 

Evenly mix the chickpeas with all spices and/or sauces.

Warm the tortillas in the microwave or on the stove. I wet them a little first (just holding my hand under running water for a second and spreading that over the tortilla) to prevent them from drying out and making them more flexible.

Now it’s time to assemble! For wrapping newcomers, I would recommend starting with less filling than you think you can handle. You’ll get there, but allow yourself to practise the roll first. Now wrap!

Optionally, place the wrap in a hot pan with the seam down to seal it. While you’re at it, lightly toast the other side as well.

Enjoy!

Notes:

When placing the fillings, I like to start with some sort of sauce as a base, usually sour cream, to make things stick in place a little. I layer on any leafy greens last, because that keeps things from getting too messy when you have to get a good grip for tucking the filling in and rolling. 

I highly recommend using some sort of sauce in this, regardless of what kind of flavour you're going for. Otherwise the chickpeas would be very dry. That being said, the less runny the sauce, the easier it will be to wrap.

You can absolutely make these the night before and keep them in the fridge for a quick breakfast the next morning!

[ruvviks]

What's something yummy you've cooked recently?! I'm out of ideas for dinner and looking for more!

HIII i've been cooking a lot of things lately yeas :^) here's some easy recipes i love a lot!!

chicken and rice

very basic and versatile recipe that you can't go wrong with :D i like making a little marinade for the chicken (diced chicken thighs or breasts, chicken breasts are easier to work with if you don't make chicken often), then cooking them until golden brown in a pan in some oil on medium-high. remove from the pan and use the same oil for some garlic (1 min), add in onion (4 mins) and bell pepper (2-3 mins) while on medium, add some more of the marinade you used and stir, then add the chicken back in and simmer on low for 1-3 mins

cook some rice in the meantime (use a rice cooker or microwave rice or boil some water, add a cube of vegetable stock and some salt, add rice in the pan, bring back to a boil then boil on low for 10 mins, drain instantly and stir regularly to keep it loose from the pot) then put the rice in a bowl with your chicken and veggies on top and some sesame seeds et voila, done :^) you can add more veggies if you'd like! i personally like adding some broccoli before tossing in the bell pepper

here's some of my favorite marinades, i don't really do precise measurements because i add it on vibes but the first ingredient is the one you add the most of!

olive oil, balsamic vinegar, red wine vinegar, brown sugar, lemon juice, italian herbs, salt and pepper to taste

soy sauce, honey, rice vinegar, lemon juice, chili flakes, salt and pepper to taste, optional sambal if you have any

chili sauce, soy sauce, honey, paprika, salt and pepper to taste

barbecue sauce, ketchup, soy sauce, chili powder, salt and pepper to taste, optional hot sauce

olive oil, honey, garlic, balsamic vinegar, oregano, salt and pepper to taste

when adding a mix of any of these as sauce to your veggies and chicken and you feel it's not thick enough for a sauce, you can add some cornstarch or flour to thicken it :)

butter shrimp

this recipe is very very good and i love it. so so much. i highly recommend using gouda instead of parmesan because it just tastes better in my honest opinion but then again that may just be because i'm dutch LMAO

you can eat it with pasta but i don't like pasta so i usually have it with bread instead! you can make some garlic bread or get some flatbread or pitas to go with it :D

greek chicken

cook some diced chicken on medium-high seasoned with honey, salt and pepper until golden; 1-2 chicken breasts/thighs should be enough

use the same pan for the veggies; 3-5 cloves of garlic, 1 onion and a generous sprinkle of oregano, cook for 3 mins on medium-high

add 100-200g of baby spinach (depending on how hungry you are and if you want leftovers), 100-200g cherry tomatoes (halved) and optional some mixed olives (as many as your heart desires), toss for 1-2 mins

add anywhere between 500 and 750g of tomato sauce (you can also use passata but that will make it a lot more sour!) 2 teaspoons of white sugar and salt and pepper to taste, bring it to a simmer and cook for 5 mins stirring occasionally

stir in a generous amount of greek yogurt and diced feta (as much or as little as your heart desires), put the chicken back in and cook for 1-2 mins then turn off the heat

serve with pitas or flatbread

udon shrimp stir fry

cook a pack of shrimp seasoned with some salt and pepper and a dash of soy sauce, remove from pan and set aside

cook mixed veggies (stir fry veggies of any kind) in the same pan following the instructions on the packaging

add teriyaki sauce and udon noodles, stir to combine and cook for 3-5 mins on medium

add shrimp back in the pan and heat them through for another 1-2 mins on medium-low

dutch pancakes

mix together 300g flour, a generous pinch of salt, 2 eggs, 500ml milk, some vanilla extract and some cinnamon (you can do this with an electric mixer or by hand, either works, just try to get all the flour lumps outta there)

heat some butter in a pan on medium and use a soup spoon to pour the batter in; if you're wanting bacon pancakes: instead of heating butter, put two strips of thin bacon in the pan and wait for them to start curling up a bit, then pour the batter on top

when the pancake is mostly solid on top (you'll be able to see the edges dry first and then slowly move toward the center, you'll want to flip when the center is still a bit moist but not active liquid anymore) flip it and cook for another 1-2 mins

repeat until you're out of batter :) these amounts should get you about 8 pancakes depending on how big you make them

potato salad

boil some water, season generously with salt, add baby potatoes and cook for 15-20 mins until you can easily stick a fork in them

in the meantime, cook diced bacon in a pan with onion and some garlic until the bacon is crispy, take out of the pan and set aside

use that same pan to make a little sauce out of apple cider vinegar, brown sugar, dijon mustard, honey and salt and pepper and simmer for 1 min

cut the drained and cooled baby potatoes in half and put them in a bowl, pour the sauce over it and toss to coat then add bacon and onion

add some parsley and chives and toss

optionally serve with pork chops: season generously with salt and pepper on both sides then put in a pan with some oil, get them golden brown on both sides, remove from pan, add some soy sauce and a generous amount of honey and some garlic in the pan and let it simmer for 1 min then add the pork chops back in on high and turn them a few times to properly coat them in the sauce

shrimp wraps

find some pre-seasoned shrimp (either chili or garlic flavor, both work, garlic will result in milder heat levels) and cook them following packaging instructions, remove from pan and set aside

use the same pan for 1 onion, 2 bell peppers and 1 diced jalapeno pepper (remove seeds if you want it less spicy)

mix in some chili sauce, lemon juice and honey; season with salt and pepper to taste

put shrimp back in the mix

serve in tortilla wraps

those recipes should be fairly easy to follow and mostly use the same kind of ingredients so you can buy a whole bag of bell peppers and use them for several different things :D also highly recommend investing in a veggie cutter to save yourself energy and time if you have little to spare, i personally cut everything myself but i totally understand others might not have the spoons for that

as for all the sauces and stuff, you really just gotta practice to gain confidence in making it because there's no way i can explain measurements to you SHGJFDHGFD i just do whatever nowadays. don't be afraid to season things generously and as a general rule go easy on the vinegar specifically because that can most easily ruin the taste of something, keep smelling stuff to see if the sauce you're making is balanced or not!

if you have any leftovers, you can put those in a tupperware box of any kind and store them safely in the fridge! don't forget to eat it within the next couple of days or you'll have to throw it out, reheat it in a pan and make sure that the meat you put in is heated through well! as for the pancakes, you can put those on a plate and wrap in foil and leave them in the fridge for a few days as well, you can also eat those cold if you like :D

[theconnectiongarden]

Cook Up Love with These Romantic Recipes: Delightful and Easy Ideas for Valentine’s Day

Hey there, everyone! Are you ready to turn this Valentine's Day into a culinary adventure filled with love? Whether you're an expert in the kitchen or just starting out, these easy, delightful recipes are perfect for creating a romantic and fun evening at home. Let's dive into some mouth-watering dishes that are sure to impress your loved one and make your Valentine’s Day unforgettable.

Related Content:

Choosing the Right Ingredients for Romance

The key to a romantic meal lies in the ingredients. Fresh, high-quality ingredients not only enhance the taste but also add a touch of luxury. Aphrodisiacs like chocolate and strawberries, can be playful additions to your menu.

1. Heart-Shaped Caprese Salad: A Love-Infused Starter Start your romantic dinner with a lovely twist on a classic Caprese salad. Here's how to make it extra special:

Ingredients: Fresh mozzarella, ripe tomatoes, fresh basil leaves, balsamic glaze, olive oil, salt, and pepper.

Preparation: Slice the mozzarella and tomatoes. Arrange them alternatively in a heart shape on a plate. Tuck basil leaves between each slice. Drizzle with balsamic glaze and olive oil. Sprinkle a pinch of salt and pepper to taste.

Presentation Tip: Use a heart-shaped cookie cutter for the mozzarella to add an extra touch of romance.

2. Creamy Tomato Basil Pasta: A Rich and Comforting Main Nothing says cozy romance like a warm bowl of creamy pasta. Here’s an easy recipe to bring smiles and comfort:

Ingredients: Your choice of pasta, olive oil, minced garlic, diced onion, crushed tomatoes, fresh basil, heavy cream, grated parmesan cheese, salt, and pepper.

Cooking: Start by cooking the pasta according to package instructions. In a separate pan, sauté garlic and onion in olive oil until translucent. Add crushed tomatoes and chopped basil, simmering for a few minutes. Stir in the cream and parmesan until well combined. Season with salt and pepper. Toss the cooked pasta in the sauce.

Serving Suggestion: Garnish with a sprig of basil and a sprinkle of parmesan for a restaurant-quality presentation.

3. Stuffed Chicken Breast: A Sophisticated Yet Simple Dish Impress your partner with this deceptively simple yet elegant stuffed chicken breast recipe:

Ingredients: Boneless chicken breasts, cream cheese, chopped spinach, sun-dried tomatoes, garlic, olive oil, salt, and pepper.

Method: Preheat your oven. Cut a pocket into each chicken breast. In a bowl, mix cream cheese, spinach, chopped sun-dried tomatoes, and minced garlic. Stuff this mixture into the chicken pockets. Season the chicken with salt and pepper. In an oven-safe pan, sear the chicken on both sides, then bake until fully cooked.

Chef’s Note: The stuffing not only adds flavor but keeps the chicken moist and tender.

4. Chocolate Fondue for Two: A Decadent and Playful Dessert End your meal with a touch of sweetness and fun with this easy chocolate fondue:

Ingredients: Your favorite chocolate (dark, milk, or white), heavy cream, a variety of fruits (like strawberries and bananas), and marshmallows.

Making the Fondue: In a saucepan, melt the chocolate with a bit of cream over low heat, stirring until smooth. Pour the melted chocolate into a fondue pot or a small bowl.

Dipping Delights: Arrange an assortment of bite-sized fruits and marshmallows on a platter for dipping.

5. Sparkling Raspberry Mocktail: A Refreshing and Elegant Drink Cheers to love with this simple yet sophisticated raspberry mocktail:

Ingredients: Fresh raspberries, lemon juice, sugar, sparkling water, ice, and mint for garnish.

Preparation: Muddle a handful of raspberries with a teaspoon of sugar and a splash of lemon juice. Fill glasses with ice, divide the raspberry mixture, and top with sparkling water. Stir gently.

Garnish: Add a few whole raspberries and a sprig of mint to each glass for a beautiful finish.

Wrapping It Up

As we've explored these delightful recipes, it's clear that Valentine's Day at home can be as special and romantic as any night out, maybe even more so. Cooking together is not just about the food; it's about the shared laughter, the little moments of connection, and the joy of creating something beautiful together. It's these small gestures of love and togetherness that build the foundation of a strong and lasting relationship.

But why stop at dinner? This Valentine's Day, take the opportunity to explore deeper facets of your relationship. Our Couples & Relationship Therapy Workbook is an excellent tool for this. Filled with insightful exercises and discussions, it's designed to open new channels of communication, deepen understanding, and strengthen the emotional bond between you and your partner. It's perfect for couples who want to explore their relationship's potential and grow closer in meaningful ways.

And for a lighthearted yet deeply connecting experience, don't forget about LoveQuest: The Printable Romantic Scavenger Hunt Cards. This game is more than just fun; it's an adventure in intimacy and understanding. Each card is an opportunity to laugh, learn, and love in a new way, making it an ideal complement to a romantic evening at home.

Ready to take your relationship to the next level this Valentine's Day? Whether you're looking to deepen your bond or simply add a dash of fun, our Workbook and LoveQuest game are here to enrich your celebration. Explore Our Products Here.

FAQs

1.Can I make any of these dishes ahead of time?

Absolutely! The Caprese salad and dessert can be prepped ahead. The pasta sauce can also be made in advance and reheated when needed.

2.Can these recipes be prepared by beginners?

Yes, they're designed to be simple and straightforward, perfect for cooks of all levels.

3.Are there vegetarian or vegan options for these recipes?

Sure! The pasta can be made with a dairy-free cream alternative, and the chicken can be substituted with stuffed portobello mushrooms.

4.Any tips for creating the right ambiance?

Soft lighting, a beautifully set table, and perhaps some background music can work wonders in creating. Click here for a more in-depth guide on how to celebrate the perfect Valentine's day at home.

[deanwax]

*wipes tear* my son... learning joy in food

Chapter 20: Dinner is chicken and steamed broccoli. The chicken was grilled with a splash of lemon juice for taste but nothing else. Cuisine and complex recipes are unnecessary trifles: we treat food as sustenance and nothing more. Chapter 70: The meal is a simple one as it was my turn to cook. Chicken breast pan-fried with lemon juice and paprika. Seared asparagus sprinkled with salt. A medley of chopped fresh tomatoes that caught my eye at the grocery store. Something about the colours. I did not protest when Shins added a drizzle of balsamic to his serving: if anything, the brown dressing seemed to contribute to the visual appeal rather than spoil it.

[sarpedon]

Top 5 ways to prepare mushrooms? 🎤

my standard 5+ days a week breakfast of mushrooms + spinach + eggs in a tortilla with some cheese

mushroom + onion + spinach + cherry tomato frittata

cook down mushrooms in a pan with onions and balsamic vinegar and veg of your choice (its great with broccoli or zucchini) and then add either pasta or pearl couscous and more balsamic vinegar. ideal pasta to veg ratio in this is 1:1

mushroom + tofu + peas + carrots in fried rice. my usual ratio here is 8oz of mushroom, 14oz of tofu, and 1cup of uncooked rice (but like. cook it first please). fried rice neeeeeeds mushrooms a fried rice without mushrooms is just sad

ANY kind of soup with mushrooms. i love mushroom and rice soup. i made a hot and sour soup last night that was amazing. but the best is what i call Lazy Soup. just broth + mushrooms + spinach + soy sauce + chili flakes + either instant noodle block or frozen dumplings (or both if you're feeling fancy). ready in the amount of time it takes to boil water basically.

as you can see i rarely just Cook Mushrooms on their own. this is mostly because i dont really cook anything just on its own. i prefer all my meals to be super mixed up in one big pot and all cooked together :3 but honourable mentions ofc go to Grilled Portobello Mushrooms ad the classic Mushrooms and Caramelized Onions that you can use as a delicious topping for a steak or grilled chicken breast. but yeah! theyre my favourite ingredient and i go through 8-16oz of mushrooms every week. :3

[prolix-yuy]

Not anon but - what would you make me for dinner? Love youuuu

Ooooooh Laura! This is a good one and the fact that you’re making me choose is gonna kill me!

I would make you roast chicken with lemon garlic butter sauce, pan-fried asparagus from my dad’s garden (because there is nothing better than fresh!), “Blunt potatoes” which are these crazy crispy creamy potatoes I got from a cooking show, with a golden beet, peach and goat cheese salad with white balsamic dressing.

(And for dessert, my specialty is chocolate soufflé with crème anglaise 😉)

[mystic-mikey]

I saw you were talking about steak earlier so may I also ask how you like to prepare your chicken?

I know like nothing about cooking but I love reading when you talk about it and also chicken is one of my favorite things

-🎵

I'm personally a marinading guy. It takes more preparation but the results do not lie. Weirdly specific pull, but I love balsamic pan fried chicken. Shits bussin'.

You can never go wrong with breaded chicken, too. Messy but fun and delicious 🙏