Preheat a pan with olive oil and sauté diced onion and sliced garlic until softened.
Add cherry tomatoes to the pan and cook until they burst.
Cook the pasta in the boiling water until al dente.
Reserve some pasta water and drain the rest.
Add the pasta to the pan with the tomato sauce and toss to coat.
Add parsley and grated parmesan cheese to the pasta and serve.
Quesadilla:
Cook bacon in a preheated pan until crispy.
Remove bacon from the pan and sauté spinach in the bacon fat.
Assemble the quesadilla by layering mozzarella cheese, bacon, spinach, tomato slices, and spicy gouda cheese between two flour tortillas.
Fry the quesadilla in the reserved bacon fat until crispy and golden brown.
Serve with avocado cilantro crema (optional).
Noodle Stir-Fry:
Sauté sliced onion and peppers in a preheated pan until softened.
Add sliced garlic and ginger to the pan and cook until fragrant.
Push the veggies to the side and scramble eggs in the same pan.
Add soaked rice noodles to the pan and stir-fry with the veggies and eggs.
Season with sesame oil, rice vinegar, soy sauce, and fish sauce.
Add chopped bok choy and basil to the pan and stir-fry until wilted.
Serve hot.
Lazy Chicken Wings:
Coat chicken wings in flour, spice mix, and salt.
Air fry the chicken wings at 380°F for 15 minutes.
Toss lettuce, tomato, red onion, and radish in a bowl.
Whisk together lemon juice, sweetener, mustard, salt, and pepper to make the dressing.
Drizzle the dressing over the salad and serve with the chicken wings.
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