Great dessert, great cast iron recipe. quick and easy. Looks beautiful. What more could you want?
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 2 tsp fresh tyme (or other fresh herbs)
- Salt and pepper to taste
- 2 tablespoons grated Parmesan cheese
- 8 oz
- Cook pasta and strain
- Heat pan over mid-low heat
- Heat oil and butter
- mix in garlic and cook until fragrant. Add salt and pepper
- add herbs and stir until well mixed ~30 seconds
- Add cooked pasta. Stir until well coated.
- Plate and add pasta
- Eat that shit. It’s tasty AF.
Credit to original source:
Pretty simple recipe that I use to bake chicken breasts. Usually I’m doing this in conjunction with another recipe that calls for cooked chicken. (Take out the Creole seasoning)
Copied here for ease of use:
- Preheat convection oven to 400 degrees F (200 degrees C).
- Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
- Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.
Tried and true. A little too much lime juice, and a little too much tomato
Super easy crepe recipe – good for sweet or savory.
30 mins or less, depending on filling. Nonstick pan is a MUST for this. Oil with paper towel, don’t pour in.