The Hawk's Eye

Chicken Breast Recipe

Chicken+Breast+Recipe

Chicken breasts are delicious and easy, I recommend adding lemon, basil, red pepper or garlic for extra flavor. The following recipe is from AllRecipes.

Ingredients

4 boneless chicken breast halves with skin

salt and freshly ground black pepper to taste

1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) (optional)

2 tablespoons olive oil 

¼ cup apple cider vinegar

4 tablespoons cold butter, cut into small pieces

1 tablespoon chicken broth (or water), if needed to thin sauce

Instructions

  1. Season chicken on both sides with salt and pepper.
  2. Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
  3. Cook until the internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to the pan with chicken. Shake pan gently until butter melts and the internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.

White Fish Recipe

White+Fish+Recipe

Fish is always a good meal, and for pescetarians like my brother it’s a must. This simple white fish recipe is perfect for lunch and dinner.

Ingredients

4 tilapia (or similar white fish) fillets

4 eggs

scallions

2 tablespoons butter

Paprika

Salt and pepper

Hot sauce of choice (optional)

 

Instructions

  1. Heat oven to 350. Melt butter and add to a large glass baking dish. Place tilapia fillets in a dish leaving room in between for eggs. Crack eggs and add to pan between fillets
  2. Season everything with salt, pepper and paprika. Place in the oven and bake for 15 minutes or until eggs are at your preferred consistency. 
  3. Slice scallions and top the eggs and fillets once plated. Add hot sauce if desired.

Spaghetti and Meatballs Recipe

Spaghetti+and+Meatballs+Recipe

Pasta is a delicious and quick dinner meal that you can add your own personal touch to. Whether it be tomato sauce and meatballs, pesto and cherry tomatoes, or just butter and parmesan cheese, pasta is a perfect dinner to make at home.

Ingredients

1-2 boxes of your favorite pasta 

Salt and pepper to taste

 (For Spaghetti with Meatballs)

One jar tomato paste or store-bought tomato sauce

Basil Leaves

½-1 Pound Turkey/Beef

½ cup Breadcrumbs

1 Clove Garlic

1 Egg

 

Instructions 

  1. Place a full pot of water on the stove and add in salt and a bit of pepper, then leave it to boil
  2. Once water is boiling, add in noodles and check the box for required boiling time
  3. To make meatballs: Place turkey/beef in a large bowl and add in garlic, breadcrumbs and egg along with salt and pepper to taste.
  4. Combine meat and other ingredients until fully integrated, make sure there are no lumps
  5. Heat a frying pan and add a small amount of olive oil to the pan, sear meatballs until browned on all sides
  6. In a separate pot, heat up tomato sauce and add in basil, garlic and salt.
  7. Add in meatballs, leave sauce to boil
  8. Once sauce is boiling, remove from heat and pour over pasta. Serve immediately

Mediterranean Salad Recipe

Mediterranean+Salad+Recipe

This mediterranean salad is amazing and just as easy as chopping vegetables.

The following recipe is from food blog Weekly Wonderful


Ingredients

1 English Cucumber

1 Red Onion

3-4 Vine Ripe Tomatoes

(Optional) Green + Kalamata Olives

Fresh Parsley

Garlic

Dried Italian Seasoning (Rosemary, oregano, thyme and basil)

Crumbled Feta

Olive Oil

Red or White Wine Vinegar

 

Instructions

  1. Chop cucumber, tomatoes, and onion into bite sized pieces
  2. Combine garlic, parsley, seasoning, olive oil, vinegar, salt and pepper in a small bowl to make the dressing
  3. Pour dressing over chopped vegetables and crumble feta over salad
  4. Serve immediately

Hash Brown Recipe

Hash+Brown+Recipe

Ingredients

½ cup (1 stick) unsalted butter or 6 tablespoons 

3 russet potatoes (about 1½ pounds), peeled

Pinch of freshly ground black pepper

Pinch of cayenne pepper

1 teaspoon kosher salt, may need extra

 

Instructions

  1. Heat butter in a small saucepan over medium heat until foamy, about 3 minutes. Don’t let butter brown; reduce heat if needed. Skim off solids; discard. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Transfer immediately to a large bowl of cold water; stir until water is cloudy. Drain and rinse potatoes well under cold running water to remove any excess starch, which can make hash browns gummy.
  2. Transfer to a large kitchen towel. Gather together ends of towel and twist over sink, squeezing firmly to wring out as much liquid as possible (another step that ensures crisp results). Open towel and toss potatoes to loosen. Gather up towels and wring out potatoes once more. Transfer potatoes to a medium bowl and toss with pepper, cayenne, and 1 tsp. salt (make sure seasonings are evenly distributed).
  3. Heat 4 Tbsp. clarified butter in a large nonstick skillet over medium-high. Add potatoes and cook, undisturbed, until a deep golden crust forms on bottom, about 5 minutes. Break up potatoes with a heatproof rubber spatula and continue to cook, turning occasionally with spatula and adding 1–2 Tbsp. clarified butter or ghee if the pan becomes dry or potatoes start to stick, until crisped and browned all over, 8–10 minutes. Transfer to paper towels to drain; season with salt.

Hash Browns, courtesy of Bon Appetit

Omlet Recipe

Omlet+Recipe

Ingredients (One Omelet)

3 eggs, warmed in hot water for 5 minutes

Pinch salt

1 teaspoon room temperature butter, plus 1/2 teaspoon for finishing omelet

1/2 teaspoon fresh chopped chives

 

Instructions

  1. Crack the eggs into a bowl, add salt, and blend with a fork. 
  2. Heat a 10-inch nonstick aluminum pan over medium-high heat. 
  3. Once the pan is hot, add the butter and brush around the surface of the pan. 
  4. Pour the eggs into the center of the pan and stir vigorously with a rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift the pan and move it around until the excess liquid pours off into the pan. Using your spatula, move it around the edge of the egg mixture to help shape into a round and loosen the edge. Let the omelet sit in the pan for 10 seconds without touching.
  5. Shake the pan to loosen from the pan. Lift up the far edge of the pan and snap it back toward you. Using your spatula, fold over one-third of the omelet. Slide the omelet onto a plate and fold over so that the omelet is a tri-fold. Coat with the remaining butter and sprinkle with the chives. Serve immediately.

Omelet, recipe from the Food Network

Pancake Recipe

Pancake+Recipe

Pancakes are a staple of a classic breakfast, and they’re super simple to make! You can also spice them up with a variety of additions. I recommend cinnamon, bananas, strawberries, or if you really want a festive pancake, vanilla extract and chocolate chips. The following recipe is from Martha Stewart, and I really enjoy it.

Ingredients

1 Cup Flour

2 Tablespoons Sugar

2 Teaspoons Baking Powder

½ Teaspoon Salt

1 Cup Milk

2 Tablespoons Melted Butter

1 Large Egg

1 Tablespoon Vegetable Oil

 

Instructions

  1. Preheat the oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
  2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  3. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub the skillet with an oiled paper towel.
  4. For each pancake, spoon 2 to 3 tablespoons of batter onto the skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
  5. Cook until the surface of the pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in the oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.) 

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