El Roach

Method
Pat the chicken dry. Season all over with 1 teaspoon salt.
Heat the oil in a large skillet over medium-high. Once the oil is glistening, add the chicken and cook about 5 minutes per side, or until golden brown. Transfer the chicken to a plate.
Add the garlic to the same skillet and cook until fragrant, about 30 seconds. Stir in heavy cream, chicken stock, bouillon, ¼ cup of the parmesan cheese, sun dried tomatoes, Italian seasoning, pepper, ¼ teaspoon red pepper flakes, and remaining salt until fully combined.
Return the chicken to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low. Cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 5 minutes more.
Top chicken with basil, remaining Parmesan cheese, and remaining red pepper flakes and serve over pasta or mashed potatoes, if desired.

You likely already have all the ingredients you'll need for this banana bread recipe on hand. If not, here's what to add to your grocery list:Flour: All-purpose flour gives the banana bread structure.Baking soda: Baking soda acts as a leavener, which means it helps the banana bread rise.Salt: A pinch of salt enhances the overall flavor, but it won't make the loaf taste salty.Butter: A stick of butter lends richness, moisture, and irresistible flavor.Brown sugar: Brown sugar sweetens things up and adds a hint of warmth.Eggs: Eggs act as a binding agent, which means they hold the batter together.Bananas: Of course, you'll need bananas! Choose overripe bananas.
You'll find the full, step-by-step recipe below but here's a brief overview of what you can expect

This ultra easy salmon recipe is a winner when it comes to weeknight dinners! We love easy main dishes, like my Honey Lime Shrimp, and Blackened Tilapia Bowls. This is one of my Dinner recipes you’ll definitely want in your recipe rotation!

HOW TO MAKE GLAZED SALMON
I know some people, myself included, worry about pan-searing a salmon filet, going to flip it over, and…. well now your beautiful filet is mangled and in several pieces.

For that reason, I kept this recipe simple… so simple in fact, that there is NO pan-searing. No flipping required.

Pat salmon filets dry and season with spices on all sides.
Heat butter and oil, then add garlic, water, soy sauce, sriracha, honey and lemon juice.
When hot, add salmon filets (skin side down if your filets have skin), and cook 3 minutes.
While salmon cooks, use a spoon to baste the filets.
Broil for 5-6 minutes, until salmon is sticky sweet, slightly charred, and cooked to desired doneness.

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