Delicious and easy cooking ideas for lunch, dinner or breakfast!

Great for dinner, appetizers, and delicious desserts, 3-Ingredient Recipes will fill the family with these easy recipes even when you don’t need the ingredients in your pantry. Check out our cooking ideas and get back to basics!

Grilled chicken wings with gochujang and onions

Ingredients for 4 servings:

1 kg of chicken wings (with or without drumsticks)
1 tablespoon of vegetable oil
1 teaspoon kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
150 g gochujang (Korean chili paste)
1 small onion, thinly sliced ​​diagonally

Preparation:

Step 1
Dry the wings thoroughly with paper towels. In a large bowl, combine wings, oil, 1 teaspoon salt, and ½ teaspoon pepper and brush.

step 2
Prepare a two-zone grill, medium and medium-high, or heat a grill pan to medium. If necessary, grill wings in batches over medium-high heat, turning occasionally, until skin begins to brown and fat renders, about 12 minutes. Place the wings on the grill over medium-high heat, or increase the heat under the grill pan to medium-high. Move the wings to a cooler area of ​​the grill or reduce the heat when they begin to burn, until they are cooked through and the skin is crisp and lightly charred, 5-10 minutes.

step 3
Meanwhile, in a large bowl, combine gochujang and ¼ cup hot water.

step 4
Place the wings in the bowl of gochujang and toss to coat. Place on a serving plate. Garnish with onion, season with salt and pepper and serve immediately.

3 ingredient recipe: Shakshuka

One of the interesting recipes with 3 ingredients - make your own shakshuka

ingredients for 4 people

70 grams of olive oil
1.5 kg fresh pico de gallo, drained
1 teaspoon kosher salt, plus more
100 g of grated feta
6 large eggs
Freshly ground black pepper

Preparation:

Step 1
This is one of those 3-ingredient recipes that are great for both breakfast and dinner. Heat the oven to 190°C. Heat the oil in a large ovenproof skillet over medium-high. Add the pico de gallo and 1 teaspoon salt and cook, stirring occasionally, until the tomatoes are very soft and the liquid has reduced by three-quarters, about 25 minutes. Stir in the slice. Break the eggs into the pan one by one and spread evenly over the tomatoes. Season with salt and pepper.

step 2
Place the pan in the oven and bake the shakshuka until the eggs are set (14-16 minutes). Serve hot in the pan.

Sweet and savory short ribs with teriyaki sauce

Try Sweet and Savory 3-Ingredient Short Ribs

Ingredients for 4 servings:

1.5 kg beef short ribs with bone
Kosher salt, freshly ground black pepper
2 spoons of olive oil
270 grams of plum juice
280 g of teriyaki sauce

Preparation:

Step 1
Heat the oven to 180°C. Season the ribs with salt and pepper. Heat the oil in an oven or large ovenproof pot over medium-high heat. If necessary, sear the ribs in batches until brown on all sides (8-10 minutes). Place the ribs on a plate.

step 2
Pour off the fat from the pan. Add prune juice, teriyaki sauce, and 1 1/2 cups water. Bring to a boil and return the ribs to the pot. Cover the pot, place in the oven and cook until the beef is very tender and falling off the bone (2-3 hours).

step 3
Place the ribs on a plate. We put the liquid in the pot to boil on the stove. Cook, uncovered, until the liquid becomes a glaze, 12-15 minutes. Adjust them with salt and pepper; pour over ribs.

Pesto Grilled Peach Chicken

3 ingredient recipes - delicious and easy cooking ideas for lunch, dinner or breakfast


Ingredients for 4 servings:

Pesto 400g bought or home made
100g plus 2 tablespoons vegetable oil divided, plus more for grilling
1 3/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
8 small bone-in, skin-on chicken thighs
4 ripe peaches, halved

Preparation:

Step 1
In a medium bowl, whisk together 1 1/2 cups pesto, 1/2 cup oil, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Place the chicken in the bowl and slide your hand between the skin and the meat to loosen the skin. Rub half of the pesto mixture under the skin and half on the outside. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight.

step 2
Place a grill over medium-high heat or heat a skillet or cast-iron skillet over medium-high heat; Grease the grill or pan with oil. Season the chicken with the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Cover and grill chicken, skin side down, until golden and lightly charred (7-9 minutes). Turn and grill until the chicken is cooked through. Place the chicken on a plate.

step 3
Brush the peach halves with oil. Reduce heat to medium-low and grill peaches, cut side down, until heated through, 2-3 minutes.

step 4
Meanwhile, in a small bowl, whisk together remaining 1/4 cup pesto and 2 tablespoons oil. Arrange the chicken and peaches on a plate and drizzle over the pesto sauce. Serve with the rest of the sauce.

3 Ingredient Recipe: Peanut Butter Cookies

3 Ingredient Recipe - Peanut Butter Cookies are delicious and quick to make

Ingredients for about 2 dozen cookies:

1 large egg
220 g of creamy peanut butter
200 grams of sugar
Cracked sea salt (optional)

Preparation:

Step 1
Place the racks in the upper and lower thirds of the oven; preheat to 180°C. Line 2 rimmed baking sheets with parchment paper.

step 2
In a medium bowl, beat the eggs with a whisk. Add the peanut butter and sugar and beat until smooth. Using a tablespoon, drop mounds of dough onto parchment-lined baking sheets, about 2 inches apart. Using the tips of a fork, lightly press the tops of the cookies to create a criss-cross pattern. Sprinkle with salt if using. Bake the cookies until golden brown, 10-12 minutes, rotating the pans halfway through the baking time. Place on a wire rack and let cool slightly. Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.

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