HEYYY BESTIES 👨🏻‍🍳

Avocado Toast with Egg

Ingredients:
• 1 ripe avocado
• 2 slices of whole-grain bread (or your preferred type)
• 2 large eggs
• Salt and pepper to taste
• A pinch of red pepper flakes (optional)
• 1 teaspoon olive oil or butter
• Lemon juice (optional)

Instructions:

1. Prepare the Avocado:
• Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
• Mash the avocado with a fork until you reach your desired consistency.
• Season with a pinch of salt, pepper, and a few drops of lemon juice if desired.
2. Toast the Bread:
• Toast the slices of bread in a toaster or on a griddle until golden brown.
3. Cook the Eggs:
• Heat a non-stick skillet over medium heat and add the olive oil or butter.
• Once hot, crack the eggs into the skillet. Cook sunny-side up for runny yolks or flip to cook through for over-easy eggs.
• Season with a bit of salt and pepper.
4. Assemble the Toast:
• Spread the mashed avocado evenly over the toasted bread slices.
• Place the cooked eggs on top of the avocado.
5. Add Finishing Touches:
• Sprinkle a pinch of red pepper flakes over the top if you like a bit of heat.
• Optionally, add a bit more salt and pepper to taste.
6. Serve Immediately:
• Enjoy your avocado toast with egg while it’s warm!

Chicken and Vegetable Stir-Fry

Ingredients:
• For the stir-fry:
• 2 boneless, skinless chicken breasts (around 1 lb), thinly sliced
• 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium carrot, julienned or thinly sliced
• 1 small broccoli crown, cut into small florets
• 1 cup snap peas, trimmed
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• For the sauce:
• 1/4 cup soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch (optional, for thickening)
• For serving:
• Cooked rice or noodles
• Sesame seeds (optional)
• Sliced green onions (optional)

Instructions:

1. Prepare the Ingredients:
• Slice the chicken breasts into thin strips.
• Slice the bell peppers, julienne the carrot, and cut the broccoli into small florets.
• Trim the snap peas and slice the green onions.
• Mince the garlic and ginger.
2. Make the Sauce:
• In a small bowl, whisk together the soy sauce, hoisin sauce, oyster sauce, rice vinegar, honey, sesame oil, and cornstarch (if using). Set aside.
3. Cook the Chicken:
• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
• Add the sliced chicken and cook until browned and cooked through, about 4-5 minutes.
• Remove the chicken from the skillet and set aside.
4. Stir-Fry the Vegetables:
• In the same skillet, add the remaining 1 tablespoon of vegetable oil.
• Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant.
• Add the bell peppers, carrot, and broccoli, and stir-fry for 3-4 minutes.
• Add the snap peas and stir-fry for an additional 2-3 minutes, until the vegetables are tender but still crisp.
5. Combine and Serve:
• Return the cooked chicken to the skillet.
• Pour the sauce over the chicken and vegetables and stir well to coat.
• Cook for another 2-3 minutes until the sauce is heated through and slightly thickened.
• Serve immediately over cooked rice or noodles.
• Garnish with sesame seeds and sliced green onions if desired.

Creamy Garlic Tuscan Chicken

Ingredients:

• Chicken:
• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• Creamy Sauce:
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach, roughly chopped

Instructions:

1. Prepare the Chicken:
• Season the chicken breasts with salt and pepper on both sides.
• In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 5-7 minutes per side, depending on thickness. Remove the chicken from the skillet and set aside.
2. Make the Sauce:
• In the same skillet, add the butter. Once melted, add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
• Add the heavy cream, chicken broth, and Parmesan cheese to the skillet. Stir to combine and bring to a simmer.
• Stir in the Italian seasoning, cherry tomatoes, and spinach. Cook until the spinach is wilted and the tomatoes are softened, about 2-3 minutes.
3. Combine:
• Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the chicken.
• Simmer for an additional 5 minutes, or until the chicken is cooked through and the sauce is thickened.
4. Serve:
• Serve the chicken breasts with the creamy sauce over pasta, rice, or alongside crusty bread.

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