Bacon Fried Apples

Bacon Fried Apples are a delightful combination of savory and sweet flavors. The crispy bacon and caramelized apples create a perfect contrast, making this classic Danish recipe a delicious and easy-to-make side dish or breakfast treat.

Ingredients:

• 4 slices of bacon
• 4 medium-sized apples, peeled, cored, and sliced
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions:

Fry the bacon in a big skillet over medium heat until it's crispy

Take out and let dry on paper towels

After crumbling the bacon, place it aside

Remove all but about 1 tablespoon of the bacon grease from the same skillet

Melt the butter in the skillet over medium heat after adding it

Add the salt, cinnamon, and brown sugar; stir, and cook until the sugar dissolves

Toss the sliced apples with the caramelized mixture after adding them to the skillet

Cook, stirring occasionally, until the apples are soft and beginning to caramelize, about 5 to 7 minutes

After sprinkling the bacon crumbles on top of the fried apples, gently mix them in

Take off the heat source and promptly serve the Bacon Fried Apples, topped with additional bacon crumbles if preferred

Banana Waffles with Pecan Maple Syrup

A tasty breakfast treat is these Banana Waffles with Pecan Maple Syrup. By adding pecan maple syrup, the waffles taste even better than they were before. The ripe bananas add natural sweetness and moisture. Great for a weekend brunch or a special treat in the morning!

Ingredients:

• 2 ripe bananas
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 3/4 cups milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• 1/2 cup pure maple syrup
• 1/4 cup powdered sugar optional, for garnish

Instructions:

In a bowl, peel and mash the ripe bananas

Mix the all-purpose flour, sugar, baking powder, and salt together in a different bowl

Bring the eggs, milk, melted butter, and vanilla extract together in a different bowl and mix them with a whisk

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Add the mashed bananas and chopped pecans to the waffle batter and mix them in well

Follow the directions that came with your waffle iron to get it hot

Put the waffle batter on a waffle iron that has already been heated up

Cook until the waffles are golden brown and crisp

Warm up the maple syrup in a small saucepan over low heat while the waffles are cooking

You can serve the banana waffles hot with powdered sugar and a drizzle of pecan maple syrup if you like

Blueberry Cornmeal Pancakes

These vegan blueberry cornmeal pancakes are a delightful twist on classic pancakes, with a slightly crunchy texture from the cornmeal and bursts of sweetness from the blueberries.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups almond milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 cup blueberries

Instructions:

Mix the flour, sugar, baking powder, and salt with a whisk in a large bowl

Add the almond milk, vegetable oil, and vanilla extract to a different bowl and mix them together using a whisk

Add the wet ingredients to the dry ones and mix them together just until they are mixed

You can now add the blueberries

Set a skillet that doesn't stick on medium heat

For each pancake, put 1/4 cup of batter on the pan

Bubbles should appear on top of the pancakes after cooking for a minute or two

Flip and cook for another minute or two

Warm it up and add maple syrup

Easy Avocado Citrus Arugula Salad

This Easy Avocado Citrus Arugula Salad is a refreshing and nutritious dish that combines the creaminess of avocados with the zesty flavors of citrus fruits. Topped with feta cheese and toasted almonds, it's a perfect side or light meal for any occasion.

Ingredients:

• 2 cups fresh arugula
• 2 ripe avocados, sliced
• 1 orange, segmented
• 1 grapefruit, segmented
• 1/4 red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds, toasted
• Salt and pepper to taste
• For the dressing:
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

In a large salad bowl, combine the fresh arugula, avocado slices, orange segments, grapefruit segments, red onion slices, and chopped cilantro

In a small skillet, toast the sliced almonds over medium heat until they turn golden brown, then remove from heat and let them cool

Sprinkle the toasted almonds and crumbled feta cheese over the salad ingredients

In a separate small bowl, whisk together the olive oil, honey, fresh lime juice, Dijon mustard, salt, and pepper to create the dressing

Drizzle the dressing over the salad

Toss the salad gently to ensure all ingredients are coated with the dressing

Season with additional salt and pepper to taste if desired

Serve immediately and enjoy your Easy Avocado Citrus Arugula Salad!

Healthier Orange Chicken Homemade

You can enjoy the tasty flavors of orange chicken with a quick and easy homemade version that is better for you.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup cornstarch
• 1 tablespoon olive oil
• 3/4 cup orange juice
• 1/4 cup low-sodium soy sauce
• 3 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 2 green onions, thinly sliced
• Sesame seeds, for garnish optional

Instructions:

In a bowl, toss chicken pieces with cornstarch until coated

Heat olive oil in a large skillet over medium-high heat

Add chicken and cook until golden brown and cooked through, about 5-6 minutes

In a separate bowl, whisk together orange juice, soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil

Pour sauce over cooked chicken in the skillet

Simmer for 2-3 minutes until sauce thickens

Garnish with sliced green onions and sesame seeds if desired

Serve hot over rice or noodles

Kid-Friendly Salad

This kid-friendly salad is packed with colorful and flavorful ingredients that are sure to appeal to young taste buds. It's a great way to introduce children to eating healthy greens and vegetables.

Ingredients:

• 2 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 carrot, shredded
• 1/4 cup sliced black olives
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds
• 1/4 cup balsamic vinaigrette dressing

Instructions:

The salad greens, cherry tomatoes, cucumber, carrot, black olives, and feta cheese should all be put together in a large bowl

The salad ingredients should be gently mixed together

Add sliced almonds to the salad

Just before you serve the salad, drizzle the balsamic vinaigrette dressing over it

Toss it again to make sure it's covered evenly

Serve right away and enjoy!

Vintage Airplane Cake Pops by Cake Poppin

With Cake Poppin's Vintage Airplane Cake Pops, you can take a nostalgic trip. These cute candies are ideal for parties with an aviation theme or for aviation enthusiasts. They'll be a hit at any gathering thanks to the moist cake, delectable candy coating, and adorable airplane decorations.

Ingredients:

• 1 box of your favorite cake mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 1/4 cup unsalted butter, melted
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• Red, blue, and white candy melts
• Lollipop sticks
• Edible gold luster dust
• Small airplane-shaped fondant or candy decorations

Instructions:

Bake the cake according to the package instructions

Let it cool completely

In a large bowl, crumble the cooled cake into fine crumbs

Add softened butter, eggs, milk, and vanilla extract to the cake crumbs

Mix until well combined

Roll the mixture into small cake balls and place them on a parchment-lined tray

Chill in the refrigerator for at least 1 hour

In a bowl, mix confectioners' sugar, melted butter, milk, and vanilla extract to create a smooth glaze

Melt candy melts in separate bowls red, blue, and white

Dip the lollipop sticks into the melted candy melts and insert them into the cake balls

Let it set

Dip each cake pop into the desired colored candy melts, allowing excess to drip off

Before the candy coating sets, attach small airplane decorations to the cake pops

Allow the cake pops to dry completely on a stand or tray

Mix edible gold luster dust with a bit of clear alcohol or vanilla extract, and paint details on the airplane decorations

Once dry, your Vintage Airplane Cake Pops are ready to be enjoyed!

Warm Millet Bowl with Mushrooms and Kale

This warm millet bowl with mushrooms and kale is a hearty and nutritious meal that's perfect for a cozy dinner. Millet serves as the base, providing a fluffy texture, while mushrooms and kale add savory flavor and essential nutrients. Topped with avocado and hemp seeds for extra richness and crunch, this gluten-free and vegan dish is both satisfying and delicious.

Ingredients:

• 1 cup millet
• 2 cups water
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups kale, chopped
• 2 tablespoons soy sauce
• 1 tablespoon nutritional yeast
• Salt and pepper to taste
• Optional toppings: sliced avocado, hemp seeds, hot sauce

Instructions:

First, rinse the millet under cold water

Then, put it in a saucepan with water

Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the millet is fluffy and you can no longer see any water

Warm up the olive oil in a big pan over medium-low heat

Add the chopped onion and cook for about 5 minutes, until the onion turns clear

Cut up some garlic and put some sliced mushrooms in the pan

For about 5 to 7 minutes, or until the mushrooms are soft, cook

Add the nutritional yeast, soy sauce, and chopped kale

For about 3 to 5 minutes, cook until the kale is soft

Add pepper and salt to taste

Put some cooked millet in each bowl, and then add the mushroom and kale mixture on top of it

You can add extras like sliced avocado, hemp seeds, and hot sauce as a garnish

Enjoy while still warm!

Ranch Chicken Crockpot Tacos

These Ranch Chicken Crockpot Tacos are a tasty and simple way to make dinner. The chicken gets a spicy kick from the ranch dressing mix and taco seasoning mixed together, and the slow cooking makes it very tender. Add your favorite toppings, and then have a tasty taco night with your family.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 packet ranch dressing mix
• 1 packet taco seasoning mix
• 1 cup chicken broth
• 1 cup salsa
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup chopped fresh cilantro
• 8 small flour tortillas
• Lettuce, tomatoes, and onions for garnish optional

Instructions:

In a crock pot, put the chicken breasts

Put the ranch dressing mix and taco seasoning mix in a small bowl and mix them together

Season the chicken breasts with the mix of spices

Cover the chicken with the salsa and chicken broth

Leave the lid on and set the heat to low

Cook for 6 to 8 hours, or until the chicken is soft and can be easily shred with a fork

While the chicken is cooking, shred it and mix it with the cooking juices

Add the cheddar cheese and sour cream and mix them in well

Put the lid back on and cook for another 15 to 20 minutes, or until the cheese melts and the mixture is hot all the way through

You can heat the flour tortillas up in the microwave or on a pan

Put some of the chicken mix on each tortilla

If you want, you can add chopped cilantro, lettuce, tomatoes, and onions as a garnish

Fold the tortillas in half and serve your tasty crockpot ranch chicken tacos

Pressure-Cooker Mediterranean Chicken Orzo

A tasty and simple chicken and orzo dish with Mediterranean flavors that is cooked perfectly in a pressure cooker. This dish is sure to become a family favorite. It has all the bright colors and strong flavors of the Mediterranean.

Ingredients:

• 1
• 5 lbs boneless, skinless chicken thighs
• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup artichoke hearts, quartered
• 1/4 cup sun-dried tomatoes, chopped
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 2 cups chicken broth
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil

Instructions:

Add salt, black pepper, oregano, thyme, and paprika to the chicken thighs to make them taste better

In saut mode, put the pressure cooker on high

Add olive oil and brown the chicken on both sides

Take it out and set it aside

Put the onion and garlic in the same pot and cook them until they get soft

Cherry tomatoes, olives, artichoke hearts, sun-dried tomatoes, and red pepper flakes should all be added

Use a stir to mix

On top of the orzo, put the chicken that has been browned

Add the chicken broth and then make sure the lid is on tight

Make sure the pressure is high, and cook for 8 minutes

After it's done, quickly let the pressure out and open the lid

If you need to, adjust the seasonings after adding the fresh parsley

If you want, you can add more parsley to the top of the Mediterranean Chicken Orzo when it's served hot

Gluten-Free Blueberry Muffins

Delicious and moist gluten-free blueberry muffins that are perfect for breakfast or as a snack. These muffins are bursting with juicy blueberries and have a hint of lemon zest for extra flavor.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup blueberries fresh or frozen
• 1/2 cup milk dairy or non-dairy
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Zest of 1 lemon

Instructions:

Start by heating the oven to 350F 175C

Put paper liners in a muffin tin or grease it a little

Gluten-free all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt should all be mixed together in a bowl

Melt the butter and add the eggs, milk, and vanilla extract to another bowl

Whisk the ingredients together until they are well mixed

Add the wet ingredients to the dry ones and mix them together just until they are mixed

The blueberries and lemon zest should be added slowly

Fill each muffin cup with an equal amount of batter

After the oven is hot, bake the muffins for 18 to 22 minutes, or until a toothpick inserted into the middle comes out clean

Take the muffins out of the oven and let them cool for a few minutes in the pan

Then, move them to a wire rack to cool completely

Have fun with your gluten-free blueberry muffins!

Orange-Soy Glazed Tofu

With the savory richness of soy sauce and sesame oil paired with the sweetness of orange juice and maple syrup, this orange-soy glazed tofu is a flavor explosion. The outcome is a wonderfully sticky glaze that perfectly coats the crispy tofu cubes.

Ingredients:

• 1 block tofu, pressed and cut into cubes
• 1/2 cup soy sauce
• 1/4 cup orange juice
• 2 tablespoons maple syrup
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons sesame oil
• 1 tablespoon cornstarch
• Sesame seeds and sliced green onions for garnish

Instructions:

In a bowl, whisk together soy sauce, orange juice, maple syrup, garlic, ginger, and sesame oil to make the marinade

Place tofu cubes in a shallow dish and pour marinade over them

Let marinate for at least 30 minutes, or up to overnight in the refrigerator

Preheat oven to 400F 200C

Transfer tofu cubes to a baking sheet lined with parchment paper, reserving the marinade

Bake tofu for 25-30 minutes, flipping halfway through, until golden and slightly crispy

Meanwhile, pour the reserved marinade into a small saucepan

Whisk in cornstarch until smooth

Cook over medium heat, stirring constantly, until the sauce thickens, about 5 minutes

Once tofu is done, remove from oven and drizzle with the thickened sauce

Garnish with sesame seeds and sliced green onions before serving

Banana Pineapple Smoothie

This Banana Pineapple Smoothie is a delightful blend of tropical flavors. It's packed with vitamins and nutrients, making it a perfect choice for a refreshing and healthy snack or breakfast.

Ingredients:

• 1 ripe banana
• 1 cup pineapple chunks
• 1/2 cup Greek yogurt
• 1/2 cup coconut milk
• 1 tablespoon honey
• 1/2 cup ice cubes

Instructions:

Cut the ripe banana into slices

In a blender, put in ice cubes, Greek yogurt, pineapple chunks, banana slices, and coconut milk

About two to three minutes of blending should be enough to make the mixture smooth and creamy

If you think it's too sweet, add more honey to taste

Put the smoothie in a glass and serve right away

Banana Pineapple Smoothie is tasty and good for you

Hasselback Potato Gratin

A decadent twist on the classic hasselback potatoes, this gratin is creamy, cheesy, and bursting with flavor. Perfect as a comforting side dish for any occasion.

Ingredients:

• 4 medium-sized potatoes
• 2 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded Gruyere cheese
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Instructions:

Before you start cooking, heat the oven to 375F 190C

Cut the potatoes into thin slices, but don't cut them all the way through

Leave about 1/8 inch of the bottom whole

Melt the butter and chop the garlic into small pieces

Making sure to get between the slices, brush the potatoes with the garlic butter mix

Put the potatoes in a dish that you can bake

Put heavy cream on top of the potatoes and let it soak into the slices

Add some salt and pepper, and then the Gruyere cheese shreds on top

Place the dish in the oven and bake for 45 minutes! Take off the foil and bake for another 15 to 20 minutes, or until the cheese is golden brown and the potatoes are soft

Before serving, sprinkle with fresh thyme leaves

Wild Mushroom Chowder

This hearty and comforting chowder is made with a variety of wild mushrooms, crispy bacon, and soft leeks that are cooked in a creamy broth with thyme.

Ingredients:

• 6 slices bacon, chopped
• 2 leeks, thinly sliced
• 1 pound wild mushrooms, sliced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon thyme leaves
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

Put the chopped bacon in a big pot and cook it over medium-low heat until it gets crispy

Take the bacon out of the pot and set it aside

Leave the bacon fat in the pot

Put in the sliced leeks and cook for about 5 minutes, until they get soft

Slice the mushrooms and mince the garlic and add them to the pot

It will take about 8 minutes of cooking until the mushrooms are soft and golden

Put flour on the vegetables and mix them around to cover them all

Do this for two minutes

Slowly add the chicken or vegetable broth while stirring all the time to keep lumps from forming

Set the mixture on low heat and let it cook for 10 minutes

This will give it time to thicken a bit

Add heavy cream and thyme leaves and mix well

Add pepper and salt to taste

Let it cook for five more minutes

Add chopped crispy bacon and parsley on top while the food is still hot

Easy Chopped Mediterranean Kale Salad

This Easy Chopped Mediterranean Kale Salad is a nutritious and delicious salad that's packed with Mediterranean flavors. It's a perfect side dish or a light and healthy meal on its own.

Ingredients:

• 4 cups of chopped kale leaves
• 1 cup of cherry tomatoes, halved
• 1/2 cup of cucumber, diced
• 1/4 cup of red onion, finely chopped
• 1/4 cup of Kalamata olives, pitted and sliced
• 1/4 cup of feta cheese, crumbled
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of lemon juice
• 1 teaspoon of dried oregano
• Salt and pepper to taste

Instructions:

Wash and dry the kale leaves

Remove the tough stems and chop the leaves into bite-sized pieces

In a large salad bowl, combine the chopped kale, halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, and crumbled feta cheese

In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing

Drizzle the dressing over the salad ingredients in the bowl

Toss the salad gently to coat all the ingredients with the dressing

Let the salad sit for a few minutes to allow the flavors to meld together

Serve the Mediterranean kale salad immediately or refrigerate for later

Enjoy!

Grilled Cheese Latkes

Grilled Cheese Latkes are a tasty change from regular latkes. They mix gooey melted cheese with crispy potato pancakes to make a delicious mix of tastes and textures. It's great for a unique brunch or a cozy snack.

Ingredients:

• 2 large russet potatoes, peeled and grated
• 1 small onion, finely grated
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 slices of your favorite cheese e
• g
• , cheddar, American, Swiss
• 2 tablespoons butter
• Cooking spray

Instructions:

Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture

In a large bowl, combine the grated potatoes, finely grated onion, all-purpose flour, beaten egg, salt, and black pepper

Mix well

Heat a non-stick skillet over medium heat and add a bit of cooking spray and 1 tablespoon of butter

Take a handful of the potato mixture and shape it into a small patty

Place it in the skillet and flatten it with a spatula to form a latke

Repeat to make another latke in the skillet, ensuring there's space between them

Cook the latkes for about 4-5 minutes on each side, or until they are golden brown and crispy

Remove from the skillet and set aside

In the same skillet, add another tablespoon of butter and place two slices of cheese on each latke

Place the cooked latkes on top of each other to create a sandwich

Cook for 2-3 minutes on each side or until the cheese is melted and the latkes are crispy and golden

Serve your Grilled Cheese Latkes hot and enjoy!

Yummy Harvest Salad with Tahini Dressing

Enjoy the flavors of the season with this Yummy Harvest Salad. It features a delightful combination of mixed greens, roasted butternut squash, sweet pomegranate seeds, crunchy pecans, and creamy feta cheese, all tossed in a creamy tahini dressing. This salad is a perfect addition to your fall or winter menu.

Ingredients:

• 2 cups mixed greens
• 1 cup arugula
• 1 cup spinach
• 1/2 cup roasted butternut squash, diced
• 1/2 cup pomegranate seeds
• 1/4 cup chopped pecans
• 1/4 cup crumbled feta cheese
• For the Tahini Dressing:
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

In a large salad bowl, combine the mixed greens, arugula, and spinach

Add the roasted butternut squash, pomegranate seeds, chopped pecans, and crumbled feta cheese to the greens

In a separate small bowl, whisk together the tahini, olive oil, lemon juice, minced garlic, salt, and pepper until well combined

Drizzle the tahini dressing over the salad

Toss the salad to evenly coat the ingredients with the dressing

Serve immediately as a delicious and healthy harvest salad

Cream Cheese Salmon Cucumber Bites

These Cream Cheese Salmon Cucumber Bites are a great low-carb appetizer that also works with Atkins. They're easy to put together and taste great, so they'll be a hit at any party.

Ingredients:

• 4 oz smoked salmon slices
• 1 cucumber, sliced into rounds
• 4 oz cream cheese, softened
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon juice
• Salt and pepper to taste

Instructions:

Cut up some dill and put it in a small bowl

Add lemon juice, salt, and pepper, and mix the herbs all together

Cover each round of cucumber with a thin layer of the cream cheese mixture

Put a slice of smoked salmon on top of each round of cucumber

If you want, you can add more dill as a garnish

Enjoy! Serve cold

Keto Asparagus Chicken Stir-fry

This keto-friendly stir-fry combines tender chicken breast with crunchy asparagus in a savory garlic ginger sauce, making it a delicious and satisfying meal.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Sesame seeds for garnish optional
• Green onions, thinly sliced for garnish optional

Instructions:

Put olive oil in a big skillet and heat it over medium-high heat

It will take about 5 to 6 minutes of cooking after adding the chicken slices to the pan until they are browned and fully cooked

Take the chicken out of the pan and set it aside

If you need to, add a little more olive oil to the same skillet

Then, add the ginger and garlic that have been minced

Saut for one minute, or until the food smells good

Stir-fry the asparagus for three to four minutes, until it's soft but still has some bite

Put the cooked chicken back in the pan

Put in sesame oil and soy sauce or tamari

Add pepper and salt to taste

Mix everything together well, and cook for another two to three minutes

If you want, you can add sesame seeds and green onions as a garnish

Enjoy while hot!