This recipe for cooking roasted potatoes is about as easy as it gets. Read More

This recipe for cooking roasted potatoes is about as easy as it gets. Read More
This is a simple recipe for oven-roasted garlic lemon broccoli. It pairs well with foods such as our recipe for oven baked salmon with lemon. Read More
Here’s the deal, you probably don’t need help making scrambled eggs. I mean, you might. But here’s the deal. This is a recipe for cooking super delicious fluffy scrambled eggs.
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Every basic baked salmon recipe has lemon in it. This one is no exception. This is a very simple recipe for cooking oven baked salmon.
You will also need some aluminum foil.
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
Finely chop your garlic and mix it with at least six tablespoons of olive oil, a teaspoon of salt, pepper, and basil. Add about a tablespoon of parsley and anywhere between one and three tablespoons of lemon juice.
Put your fillets onto a large piece of aluminum foil and pour in the mixture of oil, garlic, and spices.
You should bake them until they can easily flake when pressed with a fork. Properly baking salmon usually takes between thirty five and forty five minutes.
This is a very easy chili recipe that you can cook on the stovetop with any decent sized pan. Preparation is quick and painless, but if you want this chili to turn out great, you should give yourself time to cook it for a while.
More cheese than chili
In your frying pan, heat a tablespoon of oil on medium to high heat. Once your pan and oil preheat, add your ground beef.
While you’re waiting for the oil to heat and the beef to brown, start chopping up all your vegetables and your garlic.
Once the beef has browned, throw in your chopped celery, a fairly finely chopped onion, and two or three crushed garlic cloves. Cook until the onion begins to soften.
Now add everything else. For your spices, a good guideline is one tablespoon of chili powder, oregano, thyme, and cayenne pepper. But like I said, there really isn’t a “wrong way” to flavor a chili.
Cover and cook for a minimum of one hour over low heat. There is pretty much no way to cook a chili for too long, as long as you’re simmering at a nice low temperature.
When it comes down to it though, you should just buy a slow cooker and cook a larger quantity for much longer. Most of the time a recipe of this size is meant to be for between four and six people. I’d recommend keeping it to yourself, or maybe sharing with one person maximum.
This simple delicious recipe for pan-fried garlic chicken can be prepared in under twenty minutes.
You can use chicken with skin and bones to keep the cost down, but it is usually best to go nuts and get boneless, skinless chicken breast for this sort of thing. Because of deliciousness.
Chop the garlic as finely as you possibly can. Stir the butter until it is soft and add the red pepper flakes, oregano, and chopped garlic. Continue mixing until the whole thing is a delicious smelling goo.
Cut into the middle of your chicken. A nice horizontal slice into the middle will do fine. Fill that slice with the goo mixture. Add some salt and pepper.
Heat your oil in a frying pan over a medium to high heat. (Stick closer to medium, burnt oil will ruin your food.)
Cook the chicken, completely uncovered, until it starts to brown in the oil. This should take between seven and ten minutes. Lower the heat and flip the chicken. Continue cooking for ten to twelve minutes or until the chicken is cooked through to the middle.
If there’s any of your garlic butter paste left feel free to slather it on.