Everybody loves a man that can cook. No matter if you’re great in the kitchen or can barely make 2-minute noodles, we’ve got your back with some of the easiest recipes you could possibly cook that will make it look and taste like you’re a pro. All recipes yield 2 servings.
Chicken Stuffed with Herby Mascarpone
3 tbsp mascarpone
1 tbsp finely chopped rosemary
1 garlic clove, crushed
2 chicken breasts, skin on
4 slices prosciutto
Splash of olive oil
Juice of ½ a lemon
- Preheat the oven to 200C.
- Mix the mascarpone with rosemary, garlic and seasoning to taste.
- Lift the skin of the chicken breasts without detaching. Put a spoonful of mascarpone under the skin of each breast.
- Wrap each breast in 2 slices of prosciutto as neatly and tightly as you can to enclose the filling.
- To a pan add the olive oil and quickly brown the chicken on both sides.
- Transfer to a roasting tin and bake for 15-20 minutes.
- Add lemon juice to the roasting tin and stir while tin is still hot, scraping off any crispy bits.
- Plate and spoon the juices over the chicken. Serve with potatoes and green beans.
Honey Soy Glazed Salmon
340g skinless salmon
1 tbsp olive oil
4 cloves garlic, minced
2 tsp ginger, minced
½ tsp crushed red pepper flakes
1 tbsp olive oil
⅓ cup soy sauce
⅓ cup honey
- Place salmon in a sealable bag or medium bowl.
- In a small bowl, mix marinade ingredients.
- Pour half of the marinade onto the salmon. Set the other half aside.
- Marinate the salmon in the fridge for at least 30 minutes.
- Heat olive oil in a medium pan. Discard the used marinade and add the salmon to the pan. Cook on one side for 2-3 minutes then flip and cook on the other side for a further 1-2 minutes. Remove from the pan.
- Pour the remaining marinade into the pan and reduce.
- Serve with the sauce and a side of veggies.
Cheesesteak Stuffed Peppers
2 bell peppers, halved
½ tbsp vegetable or olive oil
½ large onion, sliced
Salt and pepper
340g sirloin steak, thinly sliced
1 tsp italian seasoning
8 slices provolone cheese
Fresh chopped parsley to garnish
- Preheat oven to 160C.
- Place peppers in a large baking dish and bake until tender, about 30 minutes.
- While the peppers are baking, heat oil in a large skillet over medium-high heat. Add the onions and mushrooms and season with salt and pepper. Cook until soft, about 6 minutes.
- Add the steak and season with more salt and pepper. Cook, stirring occasionally, for 3 minutes. Stir in the italian seasoning.
- Add a slice of provolone to the bottom of each baked pepper and fill with the steak mixture. Top with another slice of provolone and bake for about 3 minutes or until golden.
- Serve garnished with fresh parsley.
Penne Alla Vodka
1½ tbsp butter
½ shallot, minced (if you don’t have shallots you can also use ½ a small red onion)
1 clove garlic, minced
¼ cup tomato paste
¼ tsp crushed red pepper flakes
1 tbsp vodka
230g tube pasta
¼ cup heavy cream
¼ cup grated parmesan, plus more for serving
Basil for serving (optional)
- Melt butter in a large skillet over medium heat. Add shallot and garlic and cook until soft (about 4-5 minutes), stirring frequently.
- Add tomato paste and red pepper flakes and stir frequently until paste has coated the shallots and is beginning to darken (about 5 minutes).
- Add vodka and stir to incorporate. Take off the heat.
- Cook pasta according to package directions. Save 2 cups of pasta water before draining.
- Return sauce to medium heat and add a ¼ cup of pasta water and heavy cream, stirring to combine.
- Add half of the parmesan and stir until melted.
- Turn off the heat and stir in cooked pasta. Fold in remaining parmesan,adding more pasta water if the sauce looks too dry.
- Season to taste and serve topped with more parmesan and torn basil leaves.
Buffalo Cauliflower Tacos
½ head of cauliflower
½ tsp paprika
1 tsp garlic powder
½ tsp salt
¼ tsp pepper
30g hot sauce
1 tbsp vegetable or olive oil
½ tbsp honey
- Preheat oven to 230C.
- Break the head of the cauliflower into florets.
- In a large mixing bowl, combine flour, garlic powder, paprika, salt, pepper and milk.
- Add cauliflower florets to the batter, making sure each piece is evenly coated.
- Transfer to a parchment-lined baking sheet and bake for 20 minutes, flipping halfway.
- In a small mixing bowl, combine hot sauce, vegetable oil and honey. Brush the mixture onto the cauliflower and bake for a further 20 minutes.
- Serve on warm tortillas with desired toppings (we recommend guacamole and salsa).