{"id":561,"date":"2017-01-24T23:11:26","date_gmt":"2017-01-25T05:11:26","guid":{"rendered":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/?p=561"},"modified":"2017-01-29T15:28:08","modified_gmt":"2017-01-29T21:28:08","slug":"three-recipes-7","status":"publish","type":"post","link":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/2017\/01\/24\/three-recipes-7\/","title":{"rendered":"Three Recipes"},"content":{"rendered":"

I chose these three recipes because I believe they are fairly easy to make and enjoy all of them. I tried to include recipes that differ from one another so that at least one might appeal to the reader. If i had to pick between the three of these recipes I would say that the salmon is my favorite because it can be easily paired with whatever side vegetable you’re in the mood for that day.\u00a0<\/span><\/p>\n

Chicken and Asparagus Penne*<\/strong><\/span><\/p>\n

\n
\n

Ingredients:<\/span><\/h2>\n

1 pound penne pasta<\/span>
\n2 tablespoons olive oil and \u00bc cup olive oil<\/span>
\n4 cloves garlic, diced<\/span>
\n1 pound chicken breasts, cubed<\/span>
\nSalt, to taste <\/span>
\nPepper, to taste<\/span>
\n\u00bd cup chicken broth<\/span>
\n1 pound asparagus<\/span>
\n1 cup grated parmesan cheese<\/span>
\n2 cups cherry or grape tomatoes<\/span><\/p>\n<\/div>\n<\/div>\n

\n
\n

Preparation:\u00a0<\/span><\/h2>\n

1. In a pot, cook pasta according to package instructions, drain, then set aside.<\/span><\/p>\n

2. In the same pot, heat 2 tablespoons olive oil and saut\u00e9 2 garlic cloves. Add chicken breasts, season with salt and pepper, and fully cook. Remove cooked chicken from pot and set aside.<\/span><\/p>\n

3. In the same pot, pour the chicken broth, then add asparagus, salt, pepper, and the remaining garlic and stir. Cover and reduce heat to a simmer for 5 minutes.<\/span><\/p>\n

4. Add cooked chicken, penne, \u00bc cup olive oil, parmesan, and tomatoes, and stir until fully incorporated and the cheese has melted.<\/span><\/p>\n

5. Serve while hot.<\/span><\/p>\n

https:\/\/www.buzzfeed.com\/robertbroadfoot\/chicken-penne?bffbtasty&ref=bffbtasty&utm_term=.alZlaaRXAX#.mlalbbQz9z<\/span><\/p>\n<\/div>\n<\/div>\n

 <\/p>\n

Grilled Salmon*<\/strong><\/span><\/p>\n

\n
\n

Ingredients:<\/span><\/h2>\n

2 salmon fillets<\/span>
\n\u00bc cup olive oil<\/span>
\nSalt, to taste<\/span>
\nPepper, to taste<\/span>
\n3 lemons (1 juiced, 2 sliced)<\/span>
\n2 cloves garlic, minced<\/span>
\n3 sprigs rosemary (1 for marinade, 2 for grilling)<\/span>
\n1 sprig thyme<\/span><\/p>\n

Garnish:<\/b><\/span>
\nParsley<\/span><\/p>\n<\/div>\n<\/div>\n

\n
\n

Preparation:<\/span><\/h2>\n

1. In a resealable bag or dish, add salmon, olive oil, salt, pepper, juice of one lemon, minced garlic, one thyme sprig, and one rosemary sprig. <\/span>
\n2. Seal, mix marinade around, being careful not to bruise the fish, and allow to marinate in the refrigerator for at least one hour.<\/span>
\n3. Preheat only half of the grill to medium-high heat for indirect grilling.<\/span>
\n4. Slice the two remaining lemons horizontally, so that you get six slices of lemon from each one, excluding the top and bottom. <\/span>
\n5. Oil the grill with olive oil and place lemon slices over indirect heat (the side of the grill where the burners are not on). <\/span>
\n6. Lay salmon on top of the lemon slices and top with a sprig of rosemary on each fillet.<\/span>
\n7. Close the cover and grill for 20 minutes.<\/span>
\n8. Enjoy!<\/span><\/p>\n<\/div>\n<\/div>\n

https:\/\/www.buzzfeed.com\/clairenolan\/keep-it-fresh-on-the-grill-this-weekend-with-this-citrus-sal?bffbtasty&utm_term=.ymY866XB1B#.py1Oppq8X8<\/span><\/p>\n

 <\/p>\n

Chicken Fajita Bowl*<\/strong><\/span><\/p>\n

\n
\n

Ingredients:<\/span><\/h2>\n

1 red bell pepper, sliced<\/span>
\n1 yellow bell pepper, sliced<\/span>
\n1 green bell pepper, sliced<\/span>
\n1 yellow onion, sliced<\/span>
\n2 pounds chicken breasts, sliced in half<\/span>
\n2 tablespoons taco seasoning<\/span>
\nSalt, to taste<\/span>
\nPepper, to taste<\/span>
\n4 cloves garlic, minced<\/span>
\n1 lime, juiced<\/span>
\n1 can diced tomatoes, drained<\/span>
\nCooked brown rice<\/span><\/p>\n

Garnish<\/span>
\nSour cream <\/span>
\nGuacamole<\/span>
\nCilantro<\/span><\/p>\n<\/div>\n<\/div>\n

\n
\n

Preparation:\u00a0<\/span><\/h2>\n

1. In a slow cooker, place half of the bell peppers and onion.<\/span>
\n2. Lay on the chicken, and coat both sides with taco seasoning, salt, and pepper. <\/span>
\n3. Sprinkle on garlic, half of the lime juice, and diced tomatoes. Cover with remaining peppers, onion, and lime juice.<\/span>
\n4. Cover and cook on high for 3 hours.<\/span>
\n5. Remove chicken from the slow cooker, shred, and return to slow cooker.<\/span>
\n6. Cover until heated through.<\/span>
\n7. Serve over brown rice with sour cream, guacamole, and cilantro.<\/span><\/p>\n

https:\/\/www.buzzfeed.com\/hannahwilliams\/easy-chicken-fajita-bowls?utm_term=.we9JZZz0v0#.ah35220e6e<\/span><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

I chose these three recipes because I believe they are fairly easy to make and enjoy all of them. I tried to include recipes that differ from one another so that at least one might appeal to the reader. If i had to pick between the three of these recipes I would say that the […]<\/p>\n","protected":false},"author":332,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,1],"tags":[],"class_list":["post-561","post","type-post","status-publish","format-standard","hentry","category-recipes","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/561","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/users\/332"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/comments?post=561"}],"version-history":[{"count":1,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/561\/revisions"}],"predecessor-version":[{"id":565,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/561\/revisions\/565"}],"wp:attachment":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/media?parent=561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/categories?post=561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/tags?post=561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}