The Goodlife on Campus

[thegoodlifeoncampus]

In this recipe for Miso Honey Chicken, the umami-rich miso paste is mixed with the sweet honey to make a dish that is both easy to make and tasty. Great for a quick dinner during the week or a special event.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup white miso paste. 2 tablespoons honey. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon grated ginger. 2 green onions, thinly sliced. 1 tablespoon sesame seeds. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put honey, soy sauce, garlic, sesame oil, rice vinegar, and ginger in a small bowl. Mix them all together. Put chicken breasts in a baking dish and season them with salt and pepper. Spread the chicken out evenly as you pour the miso honey mixture over it. Put the chicken in the oven and baste it with the sauce every 25 to 30 minutes until it's fully cooked. When it's done, add sliced green onions and sesame seeds to the top before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

association camber

[thegoodlifeoncampus]

These Rhubarb Fritters are a delightful treat with a hint of tartness from the rhubarb. Perfect for a sweet snack or dessert.

Ingredients: 1 cup rhubarb, chopped. 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup milk. 1 egg. 1/2 teaspoon vanilla extract. Oil for frying.

Instructions: Mix the baking powder, salt, granulated sugar, and all-purpose flour in a mixing bowl. Whisk together the egg, milk, and vanilla extract in a different bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Add the chopped rhubarb to the batter and fold gently. In a deep fryer, bring the oil's temperature up to 350F 175C. Drizzle spoonfuls of the rhubarb batter into the heated oil, and cook for two to three minutes on each side, or until golden brown. Using a slotted spoon, remove the fritters and drain on paper towels. If preferred, top the warm rhubarb fritters with powdered sugar before serving. Savor your mouthwatering Rhubarb Fritters!

Prep Time: 15 minutes

Cook Time: 15 minutes

Taavi Luhamaa

[thegoodlifeoncampus]

Whip up this Creamy Cheese Spaetzle Stir Fry with Green Onions for a comforting and delicious weeknight meal.

Cheese Spaetzle Stir Fry with Green Onions - Stir Fry Recipe

[thegoodlifeoncampus]

This recipe combines the succulent flavors of teriyaki-glazed salmon with creamy shiitake risotto, creating a delightful fusion dish that's perfect for any occasion.

Ingredients: 4 salmon fillets. 1 cup teriyaki sauce. 2 cups shiitake mushrooms, sliced. 1 cup Arborio rice. 4 cups chicken or vegetable broth. 1/2 cup white wine. 1 onion, finely chopped. 2 cloves garlic, minced. 1/2 cup grated Parmesan cheese. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put salmon fillets in teriyaki sauce and let them sit for 30 minutes. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onions, and cook them until they become clear. Cook until soft after adding the shiitake mushrooms. Add Arborio rice and stir. Cook for one to two minutes. Add white wine to the pan and stir it around until it's all absorbed. Add the broth slowly, one cup at a time, stirring every so often until it's all absorbed. Keep going until the rice is soft and fully cooked. Mix in Parmesan cheese, salt, and pepper to taste. In the meantime, heat up the grill or pan over medium-high heat. Salmon fillets should be grilled for four to five minutes on each side, or until they are done the way you like them. Put salmon on top of the shiitake risotto and sprinkle fresh parsley on top. Have fun!

Prep Time: 40 minutes

Cook Time: 30 minutes

Totally Zal

[thegoodlifeoncampus]

Indulge guilt-free with this delectable gluten-free lemon tart recipe. Say goodbye to restrictions and hello to nourishment with almond flour and coconut oil.

Healthy Lemon Tart Gluten-Free, Dairy-Free

[thegoodlifeoncampus]

Indulge your chocolate cravings with this rich homemade ice cream featuring a creamy base studded with semisweet chocolate chips.

Homemade Chocolate and Chocolate Chips Ice Cream Recipe

[thegoodlifeoncampus]

Healthy Shrimp Pad Thai Salad Recipe - a delectable fusion of flavors and textures that will leave you feeling nourished and satisfied.

Shrimp Pad Thai Salad

[thegoodlifeoncampus]

Easy vanilla cupcakes. Light, fluffy, and perfectly sweet, they're perfect for any party or sweet craving.

Mini Vanilla Cupcakes

[thegoodlifeoncampus]

This quick recipe combines tender asparagus, udon noodles, savory shrimp & salmon with a tangy lemon sauce for an easy weeknight dinner.

Asparagus, Shrimp and Salmon with Noodles and Lemon Sauce Recipe

[thegoodlifeoncampus]

Delight your taste buds with these adorable and delicious Rose Cake Pops. These bite-sized treats are made by combining crumbled cake with frosting, shaping them into delicate rose shapes, and coating them with candy melts.

Ingredients: 1 box of cake mix any flavor you like. 3 eggs. 1/2 cup vegetable oil. 1 cup water. 1 cup frosting any flavor that complements the cake. 1 package of candy melts any color. Lollipop sticks. Green icing or edible leaves for decoration.

Instructions: Follow the directions on the box to bake the cake. Allow it to totally cool down. Use your hands or a fork to break up the cool cake into small pieces. When you add the frosting to the cake crumbs, mix them together until they stick together like dough. Make little balls out of small amounts of the meat mixture. Put them on a baking sheet that has parchment paper on it. Follow the directions on the package to melt the candy melts. Melt some candy and put the end of a lollipop stick through the middle of a cake ball. The cake ball will stay on the stick better this way. Cover the whole ball of each cake pop with the melted candy coating. Let the extra water run off. Press and attach edible leaves or use green icing to make a rose-like design on top of the cake pop while the candy coating is still wet. Put the cake pops in a block of Styrofoam to set and cool all the way down. Your Rose Cake Pops are ready to eat once the candy coating has set.

Prep Time: 45 minutes

Cook Time: 25 minutes

what i wrote

[thegoodlifeoncampus]

Delicious and nutritious meal idea? Try this Superfood Spinach Salad with Roasted Sweet Potatoes recipe. Packed with fresh spinach, sweet potatoes, cranberries, pecans, and feta cheese, this salad is sure to satisfy your taste buds.

Superfood Spinach Salad w/Roasted Sweet Potatoes

[thegoodlifeoncampus]

Easy cookie recipe? Try these butter cookies with sugar - they're perfect for any occasion.

Butter Cookies with Sugar

[thegoodlifeoncampus]

Delicious flavors of this deli-inspired Italian pizza, cooked to perfection in a wood-fired oven.

Italian Deli-Inspired Pizza

[thegoodlifeoncampus]

Juicy pan-fried beef strips with savory garlic marinade, perfect for quick weeknight dinners.

Pan Fried Beef Strips Recipe

[thegoodlifeoncampus]

Indulge without the guilt with this scrumptious Keto Carrot Cake with Cream Cheese Frosting.

Keto Carrot Cake with Cream Cheese Frosting

[thegoodlifeoncampus]

This easy yellow curry bowl recipe delivers big on flavor without requiring complicated steps.

Yellow Curry Bowls Recipe

[thegoodlifeoncampus]

This quick and flavorful chicken dill noodle stirfry is a delicious twist on classic instant noodles. Packed with tender chicken, colorful veggies, and a hint of dill, it's a satisfying meal ready in minutes.

Ingredients: 2 cups instant noodles. 1 chicken breast, thinly sliced. 2 tablespoons vegetable oil. 1/2 cup bell peppers, thinly sliced. 1/2 cup broccoli florets. 1/4 cup sliced carrots. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sesame oil. 1/2 teaspoon dried dill weed. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: Cook the instant noodles according to package instructions, drain, and set aside. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken and cook until it's no longer pink, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the bell peppers, broccoli, and carrots to the skillet. Stir-fry for 2-3 minutes until the vegetables start to soften. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and dried dill weed. Add the cooked noodles to the skillet and pour the sauce mixture over them. Stir-fry everything together for another 2-3 minutes, ensuring the noodles are coated with the sauce and everything is well combined. Season with salt and pepper to taste. Garnish with chopped green onions before serving. Serve hot and enjoy your DIY Instant Noodle Cups - Chicken Dill Noodles!

Prep Time: 10 minutes

Cook Time: 15 minutes

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