Teriyaki Chicken Stir Fry

Ingredients:

• 1 lb boneless, skinless chicken breast, sliced
• 2 cups mixed vegetables (bell peppers, broccoli, carrots)
• 1/4 cup teriyaki sauce
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Optional toppings: sesame seeds, green onions

Culinary:

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add sliced chicken to the skillet and season with salt and pepper. Cook until browned and cooked through.
3. Remove chicken from the skillet and set aside.
4. In the same skillet, add mixed vegetables and minced garlic. Stir-fry until vegetables are tender-crisp.
5. Return cooked chicken to the skillet.
6. Add teriyaki sauce, soy sauce, and sesame oil to the skillet. Stir until everything is well coated and heated through.
7. Optional: garnish with sesame seeds and sliced green onions before serving.
8. Serve hot over cooked rice or noodles.
9. Enjoy this delicious and colorful teriyaki chicken stir fry!

Caprese Salad

Ingredients:

• 2 large tomatoes, sliced
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons balsamic glaze
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Culinary:

1. Arrange tomato and mozzarella slices on a serving platter, alternating and overlapping them.
2. Tuck fresh basil leaves between the tomato and mozzarella slices.
3. Drizzle extra virgin olive oil and balsamic glaze over the salad.
4. Season with salt and pepper to taste.
5. Let the salad sit for a few minutes to allow the flavors to meld together.
6. Serve as a refreshing appetizer or side dish.
7. Enjoy this classic and vibrant caprese salad!

BBQ Chicken Quesadillas

Ingredients:

• 2 cups cooked chicken, shredded
• 1/2 cup barbecue sauce
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons vegetable oil
• Sour cream and salsa for serving

Culinary:

1. In a bowl, mix shredded chicken with barbecue sauce until well coated.
2. Place one tortilla on a flat surface and spread an even layer of chicken mixture over half of the tortilla.
3. Sprinkle shredded cheese, diced red onion, and chopped cilantro over the chicken.
4. Fold the other half of the tortilla over the filling to create a half-moon shape.
5. Repeat with remaining tortillas and filling.
6. Heat vegetable oil in a large skillet over medium heat.
7. Carefully place quesadillas in the skillet and cook until golden brown and crispy on both sides, about 2-3 minutes per side.
8. Remove from skillet and let cool for a minute before slicing into wedges.
9. Serve hot with sour cream and salsa for dipping.
10. Enjoy these savory and satisfying BBQ chicken quesadillas!

Greek Lemon Chicken Soup

Ingredients:

• 4 cups chicken broth
• 1 cup cooked chicken, shredded
• 1/2 cup orzo pasta
• 2 eggs
• 1/4 cup lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 1/4 teaspoon dried oregano
• Salt and pepper to taste
• Fresh dill for garnish

Culinary:

1. In a large pot, bring chicken broth to a boil.
2. Add orzo pasta and cook according to package instructions until al dente.
3. In a bowl, whisk together eggs, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper.
4. Slowly pour the egg mixture into the boiling broth while stirring continuously to create egg ribbons.
5. Add shredded chicken to the soup and simmer for a few minutes until heated through.
6. Adjust seasoning if needed.
7. Remove from heat and ladle soup into bowls.
8. Garnish with fresh dill before serving.
9. Enjoy this comforting and zesty Greek lemon chicken soup!

Vegetarian Black Bean Tacos

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup salsa
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• Lime wedges for serving

Culinary:

1. In a saucepan, combine black beans, salsa, chili powder, cumin, and garlic powder.
2. Cook over medium heat until heated through and flavors are blended, about 5-7 minutes.
3. Warm corn tortillas in a dry skillet or microwave.
4. Spread a spoonful of black bean mixture onto each tortilla.
5. Top with shredded lettuce, diced tomatoes, diced red onion, chopped cilantro, and sliced avocado.
6. Squeeze fresh lime juice over the tacos before serving.
7. Enjoy these delicious and satisfying vegetarian black bean tacos!