Preparation time: 25 minutes Cooking time: 45 minutes
- 2 tbsps butter
- 1 tbsp oil
- 4 tsps parsley flakes
- 6 slices bacon, chopped (optional)
- 1 1/2 pounds skinless, boneless chicken breast cut in halves
- ¼ pound ham (optional)
- salt and ground black pepper to taste
- 3 cloves garlic
- 1 teaspoon ground black pepper
- 1/2 cup white wine (optional)
- 1 1/2 cups grated Parmesan cheese
- 3 large eggs
- 1 gallon water
- 1 pound spaghetti
- 1 can of cream/milk
- Cook the bacon and ham in a large skillet over medium heat until crisp and brown. You can remove them from skillet with a slotted spoon and drain on a paper towel-lined plate. I usually just throw the oil from bacon fats, but others might want to reserve it instead of using butter.
- Spice up your chicken with salt and pepper. Heat 2 tablespoons of butter in the skillet over medium heat. Cook chicken breast until no longer pink in the center and the juices run clear, about 5 minutes per side. Transfer to cutting board and tent with foil. Rest chicken for 5 minutes before slicing. Set aside.
- Using the same skillet, stir garlic and ground black pepper until fragrant. Pour wine into skillet; cook at a simmer until thickened, about 2 minutes. Remove from heat.
- Whisk Parmesan cheese, eggs, and cream/milk together in a bowl. Slowly stream wine mixture into the Parmesan mixture while whisking repeatedly.
- Bring a large pot of generously salted water to a boil. Put 1 tablespoon oil in the pot so that the spaghetti won’t clump together. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Remove water from the pot and make sure to reserve ½ cup.
- Stir bacon, chicken, and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired.
- Garnish with 4 teaspoons of parsley flakes to add appeal.
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Who really has that much time to prepare breakfast? Not me. And if I do have time, I still choose to ignore my alarm clock, or snooze it as many times as it would let me. Over time, I developed a certain skill: how to prepare food
with eyes closed half awake. These breakfasts are easy to prepare and would only need a couple of ingredients. Here are my top five favorites that never fail to fuel up an extra boost for my daily hustle:
Who doesn’t love mom’s carefully prepared sandwich? By this time, you’ll realize that your mom really knows time wonders by handing you this ultimate go-to breakfast. Neat and yummm.
How to make one: All you have to do is get a bread of your choice (bun or flat bread), slice your tomatoes, grab some lettuce and cheese, spread the mayo and get a piece or two of your smoked ham, bolognese, or salami, or all of it if you love proteins that much. Make it presentable for an Instagram-worthy post. You go #foodie.
2. BACON-WRAPPED ASPARAGUS
Want a healthy meal? This is not it. Because BACON. However, putting asparagus in the picture makes it less guilty.
How to cook a bunch: Heat up your pan until it’s ready for olive oil. Rinse your fresh-cut asparagus while waiting for the pan to get hot. Wrap a strip of bacon around each asparagus, and viola, ready to fry. Such an easy treat for everyone who loves bacon.
Colorful, easy to prepare, and healthy. Plus it offers a variety of flavors especially when your taste buds are having some mood swings. Omelette it is!
How to beat this: Choose your ingredients. If you want a veggie inspired breakfast, you can grab your spinach, tomatoes, and bell peppers. If you’re craving for meats, then get your ham, sausage, or bacon from the fridge. The key to a good omelette is your egg. Yes. Your egg. Beat that, baby! If you’re in for a fluffy meal, mix some mayonnaise with your egg and beat to perfection. Be careful not to put too much mayo though. A teaspoonful is good enough. Add salt according to your preference.
Heat up your pan and pour a little oil on it. Make sure it’s hot enough before you put your ingredients. You can saute your garlic and onions first before others. This will release aroma that’s so appetizing and inviting. Mix in other ingredients, on low fire, and be careful not to burn them. You’d know when, I swear.
Pour in your beaten eggs until it takes the form of your pan. Once it reaches your desired doneness, flip the half like a boss. YOU GOT THIS.
4. BANANA PANCAKES
How cool it is to make a pancake without flour. Yes, you read that right. Aside from it’s healthy, it’s also mouth-watering, and you’ll just can’t get enough.
How to chef it: Make sure your bananas aren’t too ripe or raw. Get three to four bananas, mash them in a bowl, and add 1 egg. You can add a dash of sugar, and a spoonful of butter. Heat your pan, and spray a little oil. By this time your batter has already reached a fine amount of consistency, then prepare it like any other pancakes you’ve made before. Top it with strawberries or blueberries, or even slices of banana. No judgment here. EASY!
Looking a solution to your leftovers? What can go wrong with morning tacos? A balanced meal is sometimes the only thing you need, and THIS nailed it.
How to bring back the YUM: Get your leftover fried chicken or beef. Shred it to fine pieces, slice some onions, and tomatoes. Heat up your skillet, and saute your onions with your meats. Add salt and pepper to taste. You can add a little mayo to give it a desirable texture and sour taste. Make sure your onions are caramelized before you take it out from your pan. Grab your flour tortilla, and put them in it. You can add avocado, tomatoes, and cilantro. Easy grab!
Do you have a personal breakfast recipe that you want to be included here? Comment below!