- Ryan Hogue
6 Quick and Easy Recipes
Happy Friday everyone! The past couple years I’ve really gotten into home cooking. It’s definitely time consuming but the payoffs are undeniable. It’s a really relaxing hobby and at the end you have a delicious meal to enjoy. You also usually eat a lot healthier and get to eat things that are either wildly expensive or hard to find if you eat out. Even though I’ve been cooking for a few years now, I’m still adamant on following recipes. But that’s what’s fun about cooking is everyone’s tastes are different and like design you can customize the recipes to you. So check out these 6 recipes I’m dying to try. I will definitely be making them asap and will be revisiting this post in the future to let you know how they turned out! As always I loved to hear back from you guys so if you try any of these recipes let me know how they go, or if you want to send me some recipes and I’ll try them out and add them to the blog!
French Bread Pizzas-I figured I’d start off easy. Pizza is almost universally loved and in my opinion French bread pizza is at the top tier. One of the best parts about this recipe is you can completely customize the sauce, cheese and toppings to your liking!
1. Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
Arrange the baguette pieces on the baking sheets, cut-side up.
Spread your choice of sauce. Cover with your choice of cheese and toppings.
. Bake until the cheese is browned and bubbling, about 10 minutes.
Top with red pepper flakes, parmesan cheese or your garnish of choice.
Quick and Easy Beef and Broccoli-This is my go to when ordering Chinese food. But if you’re telling me I can make it at home in a short amount of time and not taste the difference than I’m in!
In a medium bowl, whisk together soy sauce, chicken stock, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, Sriracha, ginger, red pepper flakes and 1/4 cup water; set aside.
Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.
Stir in broccoli and soy sauce mixture until tender and slightly thickened, about 3-4 minutes.
Layered Nachos-Again this is highly customizable but I’m always open to a good nacho recipe. These are also great if your hosting!
Finely dice the onion. Add the olive oil and onion to a large skillet and sauté over medium heat until the onion is soft and transparent (about 5 minutes). Drain, but do not rinse the black beans, allowing some of the starchy liquid to remain coating the beans. Add the beans and diced tomatoes with chiles (not drained) to the skillet, along with the chipotle powder, cumin, garlic powder, and salt. Stir and simmer the mixture until it thickens and liquid no longer pools on the bottom of the skillet (about 10 minutes).
Begin preheating the oven to 350ºF. Shred the cheddar cheese, finely dice the Roma tomato, thinly slice the jalapeño, and chop the cilantro.
Line a baking sheet with parchment or foil. Spread a layer of tortilla chips over the baking sheet in a single layer, trying not to overlap the chips. Spoon about half of the black bean mixture over the chips, then sprinkle half of the shredded cheese over top. Repeat with one more layer of chips, black beans, and cheese.
Bake the chips, beans, and cheese for 5-7 minutes, or until the cheese is fully melted and the chips are just beginning to turn golden brown on the edges. Remove the nachos from the oven and add a drizzles or dollops of sour cream over top. Sprinkle the diced tomato, sliced jalapeño, pickled red onions, and chopped cilantro over top.
Quick and Easy Fajitas-Fajitas are an awesome dish. The display is almost as good as the taste. Well now you don’t have to go out to get your favorite mex-american dish!
In a large bowl, whisk together 1⁄2 cup oil, lime juice, cumin, and red pepper flakes. Season chicken with salt and pepper, then add to bowl and toss to coat. Let marinate in the fridge for at least 30 minutes and up to 2 hours.
When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, 8 minutes per side. Let rest for 10 minutes, then slice into strips.
Add bell peppers and onion to the skillet and cook until soft, 5 minutes. Add chicken and toss until combined. Serve with tortillas.
Chicken Parmesan in Under 20!- Possibly my favorite food. I am in love with chicken parmesan in every form. Being able to make it in under 20 minutes is a dream come true!
Preheat the broiler to medium. Bring a large pot of water to a boil.
Combine the marinara sauce and balsamic vinegar in a small saucepan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes.
Meanwhile, in a shallow dish, combine the breadcrumbs, half the Parmesan, half the parsley and some salt and pepper. Put the beaten egg whites in a separate shallow dish. Coat the chicken tenders in the egg whites first, then dredge in the breadcrumb mixture.
Add the pasta to the boiling water and cook according to the package instructions.
Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden, about 3 minutes per side. Pour the tomato sauce over the chicken, scatter the mozzarella and remaining Parmesan evenly over top and broil until the cheese is melted and bubbly, about 2 minutes.
Drain the pasta. Serve with the chicken and garnish with the remaining parsley.
Honey Garlic Chicken and Noodles- I mean not only does this feature about all of my favorite ingredients just look at the picture. This is the perfect low effort high pay off meal. Takes about 5 minutes to combine the ingredients and not much more to cook the noodles. Then you just wait, go to work or just go about your day and in a few hours you will have an amazing meal all ready to go!
Combine 400g of Chicken Thigh, 7 tbsp. of dark soy sauce, 7 tbsp. of honey, 1 tbsp. cournflour, 1 tbsp. of water, 2 tbsp. of garlic, 4 tbsp. siracha 1 tbsp. of hoison, 1 tbsp. ginger and 100 ml of chicken stock in a slow cooker.
Turn on high for 4-5 hours or low for 7-8 hours.
Stir chicken and slightly break up every hour.
cook 200g of noodles.
After chicken and sauce have cooked, turn off slow cooker add noodles and combine.
Plate and add spring onions, sesame seeds to taste.