Preheat oven to 425 degrees F and line a large baking sheet with parchment paper or foil. Slice bread in half lengthwise and place on a large baking sheet, cut sides up.
In a medium bowl, mix butter, garlic, parsley and salt together until well combined. Spread evenly over bread.
Bake for 10-15 minutes or until slightly golden brown on the edges. If you want to add cheese, add it the last 2 minutes of baking. If you like a crispier garlic bread, bake for 3-5 minutes more, watching carefully until it is as golden as you like.
Credits to: ambitiouskitchen.com https://www.ambitiouskitchen.com/the-best-garlic-bread-recipe/
1.Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and fold in until combined. Set aside.
2. Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don't soak them–just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8×8'' or similar size pan.
3. Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.
4. Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving.
Credits to: tastesbetterfromscratch.com
https://tastesbetterfromscratch.com/easy-tiramisu/
Chicken Tomato Penne
1. Start by cutting up the Chicken breast into bite-sized cubes and transfer to a bowl. To that, add a Tablespoon Olive Oil, salt and 1 grated clove of Garlic. Marinate for at least 1 hour.
2. Heat up some Olive oil and fry the chicken breast until it is no longer translucent. This should be about 7 minutes or so. Season with smoked paprika and black pepper. Set aside on a plate.
3. Chop up the remaining ingredients – Onion, Garlic, Parsley and Basil. And the Tomato (not pictured).
4.In the same pan, sauté the Onion and Garlic – and then add the Tomato 3 minutes later. Cook until soft. Add to that the tomato paste and 1 cup of water, and allow the sauce to come together.
5. Once the sauce comes together, return the chicken cubes to the pan to cook in the sauce for about 3 minutes, allowing the chicken flavour to permeate the sauce.Then add the roughly chopped basil and parsley to the pan and a Tablespoon of soy sauce. Cook for only 2 minutes. Then, add the cooked pasta to the pan.
Credits to: ubzonline.com/ https://www.lubzonline.com/chicken-tomato-penne/
Tomato Pasta with Shrimp
1. Cook pasta as per package instruction. Drain and toss in a dash of olive oil. Keep aside. While draining reserve 1.5 cups of pasta cooking water.
2. Heat 1 tablespoon of oil in a heavy cast-iron skillet. Add drained shrimp. Season it with salt and pepper.
3. Cook shrimp undisturbed for 2 minutes on each side. Remove from the skillet and keep aside.
4. To the same pan heat the remaining oil. Add cherry tomatoes. Toss in medium-high heat.
5. Once the tomatoes are half cooked and small blisters appear on them, smash few tomatoes with the back of a spatula.
6. Add minced garlic, oregano, chilli flakes. Saute for a minute to get rid of the raw smell of garlic.
7. Add 1 cup of reserved pasta cooking water. Scrap the bottom of the pan. Let it cook for 1-2 minutes, until it has a slightly thick sauce-like consistency.
8. Add cooked shrimp, cooked pasta, and chopped basil.
Credit to: theflavoursofkitchen https://theflavoursofkitchen.com/cherry-tomato-pasta-with-shrimp/
