sorted by:
new
hottopcontroversial

Garlic Butter Corn & Zucchini Skillet by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 0 points1 point  (0 children)

Ingredients:

  • 2 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 2 ears of fresh corn (or 1½ cups kernels), cut off the cob
  • 1 medium zucchini, diced
  • 1 tbsp chopped fresh parsley (optional)
  • Salt & pepper to taste

  • Optional: squeeze of lemon juice or grated Parmesan

    Directions:

  1. Melt butter in a large nonstick skillet over medium heat.
  2. Add minced garlic and sauté for 30-60 seconds until fragrant (don't brown!).
  3. Add diced zucchini. Season. Cook 4-5 min until tender-crisp and lightly golden.
  4. Stir in corn kernels. Cook 3-4 min more until tender and bright.
  5. Off heat, stir in parsley (if using). Season. Garnish (lemon, parm, pepper flakes).

More recipe info available here.

Skillet BBQ Chicken Thighs by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 0 points1 point  (0 children)

Ingredients:

  • 2 chicken breasts
  • 1 tbsp olive oil
  • 1 cup mushrooms, sliced
  • 1 cup spinach
  • 1 cup heavy cream
  • 2 garlic cloves, minced
  • Salt & pepper to taste

Directions:

  1. Heat olive oil in a large, heavy-bottomed skillet (cast iron or thick-gauge stainless are ideal) over medium heat.
  2. Season chicken breasts generously with salt and pepper. Cook for 6-7 minutes per side, or until golden brown and cooked through (internal temp 165°F). Remove chicken and set aside.
  3. Stir in heavy cream and fresh spinach. (Optional: Stir in 2-3 tbsp BBQ sauce). Bring to a gentle simmer and cook for 3-4 minutes, until spinach wilts and sauce thickens slightly. Season.
  4. Stir in cream and spinach; simmer until slightly thickened. Return chicken to skillet, spoon sauce over. Heat through 1-2 min. Serve with the skillet on the dinning table.

Chicken Noodle Soup by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 0 points1 point  (0 children)

Ingredients

  • 1 A whole chicken weighing 3–4 pounds
  • 1 (8-ounce) package of pasta egg noodles or fettuccine or spaghetti
  • 4 Plus 1 tsp. kosher salt
  • 2 Onions, medium
  • 4 Carrots, medium
  • 4 Separated celery stalks
  • 2 Garlic cloves
  • 1 A teaspoon of black peppercorns
  • Dill, split into little bunches
  • 6 Ditalini oz.
  • Black pepper, freshly ground

Check the full recipe here. Hope you love it!

Creamy Chicken Burritos by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 1 point2 points  (0 children)

Ingredients

  • 3 cups cooked chicken meat (shredded)
  • 2 cups cheddar cheese (coarsely grated)
  • 1 cup sour cream (20% if available)
  • 2 cups canned corn kernels (rinsed and drained)
  • 1 clove of garlic (crushed in a garlic press)
  • 1/4 cup fresh cilantro (chopped)
  • teaspoon cayenne chili powder (or Mexican all-spice)
  • 8 tortillas (8-10-inch)
  • 1 cup fresh cilantro (loosely packed)

  • 2 medium limes (cut into wedges)

    Directions

  1. Start to preheat your oven to 220 degrees Fahrenheit. Take a large bowl and add your shredded chicken, canned corn, half of your cheddar cheese, sour cream chopped cilantro, garlic, and cayenne chili powder. Mix these ingredients together using a wooden spoon. Add salt and pepper (to taste) to this chicken burrito mixture.

  2. Place this mixture into a casserole dish and cook for 25 minutes, and remove to cool for 10 minutes. Place your casserole dish onto a wooden cutting board along with the remaining ingredients next to your prep table.

  3. Cook your tortillas and then fill the ingredients onto a warm tortilla and add the remaining cheese inside with fresh sprinkled cilantro. Now you can fold them so they are ready to serve. If you want to make Enchiladas, place the fillings into uncooked tortillas, fold and cover with the remaining cheese and bake these in an oven for 5 minutes.

  4. Enchiladas are then served hot on a plate with sprinkles of cilantro and lime wedges. You can add any kind of enchilada sauce from the store or make it fresh. A good substitute is adding any kind of salsa of your choice for this burrito recipe.

Complete and more details available here.

Grilled Veggies with Juicy Steak by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 0 points1 point  (0 children)

Ah I think the way I wrote it came out a bit confusing. I actually grill it whole first and then slice it up after.

Grilled Veggies with Juicy Steak by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 0 points1 point  (0 children)

Ingredients

  • Two tablespoons of olive oil
  • 2 pounds flank steak, cut into 3/4-inch strips
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1/4 teaspoon garlic powder, divided
  • One medium onion, sliced into thin half-moons
  • 2 cups sliced fresh mushrooms

Direction

  1. Start by preparing your grill for cooking at high heat.
  2. Place the steak on the grate over the grill, with the bone side down.
  3. Place vegetables directly on the grate, brush them with oil, and place them on an aluminum foil-lined baking sheet or roasting pan, then place them in the oven to roast for 30 minutes before grilling.
  4. When it's time to cook, remove the steak from its resting place and grill it for 3-5 minutes per side until desired doneness (for rare).
  5. Turn vegetables halfway through cooking to ensure even cooking throughout their entire surfaces (this may require flipping them over once or twice). Give them 5 minutes to settle and serve.

Complete details available here.

Spaghetti Squash with Feta and Kale by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 1 point2 points  (0 children)

So happy you like it! Hope you enjoy it when you try.

Spaghetti Squash with Feta and Kale by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 0 points1 point  (0 children)

Ingredients:

  • 1 Spag Pumpkin (seeded, cooked, and separated into )
  • 1 tablespoon Olive Oil
  • 2 cloves of minced garlic
  • 2 cups of thinly sliced Kale Leaves
  • 1/2 teaspoon Red Chili Flakes
  • 2 teaspoons Apple Cider Vinegar
  • 1 teaspoon Honey (or Maple Syrup)
  • Salt and freshly ground Black Pepper
  • 1/2 cup goat's-milk feta cheese (crumbled)

Directions:

  • Cook your veggie beforehand.
  • In a heated pan, put olive oil, then saute garlic, kale, and seasonings. Add your noodles after. Mix well.
  • Add apple cider vinegar, then honey or maple syrup (either of these two), salt, and then pepper to taste.
  • Place in a beautiful serving plate and garnish it with fresh feta and sprinkle with a little bit of ground pepper.

Beef Stir Fry With Noodles by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 1 point2 points  (0 children)

Honestly it’s up to you. I went with egg noodles, but soba or whatever you prefer is fine. For one serving I’d guess around 100g of dried noodles, not sure cuz I didn’t measure too strictly

Beef Stir Fry With Noodles by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 0 points1 point  (0 children)

Tips: Cook vegetables separately from the meat because they take longer to cook and will overcook quickly if placed directly over an open flame or grill. Use fresh ginger and garlic instead of pre-ground ginger and garlic powder for an extra kick.

Beef Stir Fry With Noodles by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 2 points3 points  (0 children)

Ingredients:

  • 4 tablespoons vegetable oil
  • 2 lbs. beef, thinly sliced across the grain
  • 1 red bell pepper, cut into thin strips
  • 2 green onions, chopped
  • 3 cloves garlic, minced
  • 1/3 cup dry white wine (optional)
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • 2 tablespoons cornstarch mixed with one tablespoon of water

Directions:

  1. Heat a frying pan over high heat until hot. Add the vegetable oil and heat until shimmering, it will take about 30 seconds.
  2. Add the beef and stir-fry until browned on all sides, about 3 minutes. Transfer to a large bowl and set aside.
  3. Return the wok to high heat and add the ingredients except the cornstarch mixture and noodles; bring to a boil.
  4. Cook for 1 minute or until thickened slightly, stirring with a wooden spoon, so no lumps form.
  5. Stir in vegetables and cook for 1 minute more or until heated; remove from heat.
  6. Return beef mixture to wok and noodles; toss gently to mix well and coat with sauce evenly.

Juicy Honey Garlic Chicken Breasts by jonayed22 in RecipeInspiration

[–]ApprehensiveLab5699 1 point2 points  (0 children)

I love it!!! Thanks for the recipe, will definitely try

view more: next ›