Skip to content

5 Easy Recipes You Can Try to Cook From Home

Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on whatsapp

Trying out recipes to cook can be a fun thing to do. Keep yourself busy and learn something new. We picked these five recipes that are easy to do at home. Let’s jump to number one!

Garlic Butter Shrimp Pasta


4 tbsp. butter, divided
1 tbsp. extra-virgin olive oil
1 lb. shrimp
Kosher salt
Freshly ground black pepper
4 cloves garlic, minced
3/4 c. dry white wine
Juice of 1/2 lemon
Pinch crushed red pepper flakes
3/4 c. freshly grated Parmesan, plus more for garnish
1 tbsp. freshly chopped parsley
12 oz. cooked angel hair


In a large skillet over medium heat, melt 1 tablespoon butter with olive oil. Add shrimp and season with salt and pepper. Cook until pink, 2 minutes per side. Transfer to a plate.

In the same skillet, add remaining 3 tablespoons butter and garlic. Cook until fragrant, 1 minute. Add wine, lemon juice, and crushed red pepper flakes and simmer 2 minutes, then add Parmesan and let cook 2 minutes more. 

Return shrimp to skillet along with parsley and stir until warmed, then add cooked angel hair and toss until completely combined.  Garnish with more Parmesan before serving.

Mediterranean Chickpea Salad


For The Salad

2 (15-oz.) can chickpeas, drained and rinsed
1 medium cucumber, chopped
1 bell pepper, chopped
1/2 red onion, thinly sliced
1/2 c. chopped kalamata olives
1/2 c. crumbled feta
Kosher salt
Freshly ground black pepper

For The Lemon-Parsley Vinaigrette

1/2 c. extra-virgin olive oil
1/4 c. white wine vinegar
1 tbsp. lemon juice
1 tbsp. freshly chopped parsley
1/4 tsp. red pepper flakes
Kosher salt
Freshly ground black pepper


Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper.  Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Close the jar and shake until emulsified, then season with salt and pepper.  Dress salad with vinaigrette just before serving.

Fish Tacos


3 tbsp. extra-virgin olive oil
Juice of 1 lime
2 tsp. chili powder
1 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1 1/2 lb. cod (or other flaky white fish)
1/2 tbsp. vegetable oil
Kosher salt
Freshly ground black pepper
8 corn tortillas
1 avocado, diced
Lime wedges, for serving
Sour cream, for serving

For The Corn Slaw:

1/4 c. mayonnaise
Juice of 1 lime
2 tbsp. freshly chopped cilantro
1 tbsp. honey
2 c. shredded purple cabbage
1 c. corn kernels
1 jalapeño, minced


In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne. Add cod, tossing until evenly coated. Let marinate 15 minutes. Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper. In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork. Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

Chicken Noodle Soup


8 c. low-sodium chicken broth
6 dried shiitake mushrooms
2 tbsp. extra-virgin olive oil
Kosher salt
1 1/4 lb. chicken drumsticks (about 5)
3 cloves garlic, quartered, plus more for serving
2″ piece ginger, minced
3 green onions, thinly sliced
4 medium carrots, cut into bite-sized pieces
1 small head broccoli, cut into florets
1 c. corn
4 oz. dried noodles or 1 (3-oz.) package instant ramen
Spicy chili oil, for serving (optional)
Pickled jalapeño, for serving (optional)
Fresh herbs, for serving (optional)


In a medium pot, heat broth with mushrooms and bring to a simmer. Remove from heat and set aside to let mushrooms fully rehydrate. Meanwhile, in a large skillet or pot over medium heat, heat oil. Season chicken with salt and place in skillet in a single layer. Cook, flipping occasionally, until skin is golden on all sides and chicken reaches an internal temperature of 165°, 10 to 12 minutes. Transfer chicken to a plate and set aside. To pot, add garlic, ginger, green onions, carrots, broccoli, and corn. Cook, stirring, until vegetables are tender and lightly caramelized, about 8 minutes. Remove mushrooms from broth and slice thinly. Add broth and mushrooms to the vegetable mixture, scraping with a wooden spoon to release fond from the bottom of the pot. Bring to a simmer. Meanwhile, shred chicken into bite-sized strips, then add to pot. (Reserve bones to make stock!) Add noodles to pot and cook until al dente. Serve with fresh herbs, a swipe of freshly grated garlic, a drizzle of chili oil, and some pickled jalapeños, if desired.

Kung Pao Brussel Sprout


2 lb. Brussels sprouts, halved
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 tbsp. sesame oil
2 cloves garlic, minced
1 tbsp. cornstarch
1/2 c. low-sodium soy sauce
1/2 c. water
2 tsp. apple cider vinegar
1 tbsp. hoisin sauce
1 tbsp. packed brown sugar
2 tsp. garlic chili sauce
Pinch crushed red pepper flakes
Sesame seeds, for garnish
Green onions, thinly sliced, for garnish
Chopped roasted peanuts, for garnish 


  • Preheat oven to 425°. On a large rimmed baking sheet, toss Brussels with olive oil and season with salt and pepper.
  • Bake until Brussels sprouts are tender and slightly crispy, about 20 minutes. Transfer Brussels sprouts to a large bowl (but keep the baking sheet close by). Preheat broiler.
  • In a small skillet over medium heat, heat sesame oil. Add garlic and cook, until fragrant, about 1 minute. Stir in cornstarch. Add soy sauce, water, apple cider vinegar, hoisin sauce, brown sugar, and garlic chili paste. Season with salt, pepper and red pepper flakes. Bring mixture to a boil, then reduce heat and simmer until thickened, about 3 minutes.
  • Pour sauce over Brussels sprouts and toss to combine. Return Brussels sprouts to baking sheet and broil until Brussels sprouts are glazed and sticky.
  • Garnish with peanuts, sesame seeds, and green onions before serving.

More receipts here.


More To Explore

Next Article
If you had to put your Bali trip on hold, and you can’t seem to get this paradise island out…