Balsamic Chicken and Asparagus

TOTAL TIME: 0:20  ||  LEVEL: EASY  ||  SERVES: 4

INGREDIENTS

• 1/4 c. balsamic vinegar
• 1/4 c. extra-virgin olive oil, divided
• 1 tbsp. honey
• 1 tbsp. Dijon mustard
• 2 cloves garlic, minced
• pinch of crushed red pepper flakes
• 2 lb. chicken breast tenders
• kosher salt
• Freshly ground black pepper
• 1 lb. asparagus, woody ends trimmed
• 1 pt. cherry tomatoes, halved

DIRECTIONS

1. Make vinaigrette: In a small bowl, whisk together balsamic, 2 tablespoons oil, honey, mustard, garlic, and red pepper flakes until combined. Set aside.
2. In a large skillet over medium heat, heat remaining oil. Add chicken, season with salt and pepper, and sear until golden, about 3 minutes per side. Remove from pan and set aside.
3. To pan, add asparagus and tomatoes, season with more salt and pepper, and cook until asparagus is bright green and tomatoes are slightly wilted, 5 minutes or so.
4. Move veggies to one side, add chicken back in and pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette is thickened, 5 minutes more.

Sombrero Cookies

TOTAL TIME: 0:30  ||  PREP: 0:10  ||  LEVEL: EASY  ||  YIELD: 16

This recipe yields 16 cookies, but if you're baking for a big party, feel free to use the whole tube of cookie dough and make a ton!

INGREDIENTS

• 1 16.5-oz. tube sugar cookie dough
• 1 tube white decorating gel
• 1 package sugar-coated gum drops
• rainbow nonpareils

DIRECTIONS

1. Preheat oven to 350° and line a large rimmed baking sheet with parchment paper.
2. Bake 16 teaspoon-sized cookies until golden, 12 minutes. About a minute after you pull them out of the oven, gently flatten cookie middles with a shot glass to form a rim. Let cool completely.
3. Add a dollop of decorating gel to the middle of the cookie and place a gumdrop on top. Let set, about 5 minutes. Frost the perimeter of the cookie. Sprinkle entire cookie with nonpareils to coat the gel and shake off excess.