Ingredients

• 1/2 lb pasta

• 2 thin chicken breasts

• 1 cup flour

• 1 cup breadcrumbs

• 2 eggs

• 2 cups neutral oil

• 4 tbsp butter

• 4 cloves garlic, minced

• 2 cups heavy cream

• 1 cup shredded cheddar cheese

• 1/2 cup grated Parmesan cheese, plus more for serving

• 1/2 cup shredded mozzarella cheese, plus more for topping

• Salt

• Pepper

• Garlic powder

• Onion powder

• Parsley

• Pasta water

Instructions

1. …

Read more

Ingredients

• 1/2lb pasta

• 1 head garlic

• Olive oil

• 3 tbsp butter

• 1 pint Sungold tomatoes

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese, plus more for topping

• 1/2 cup mozzarella cheese

• Handful fresh basil, plus more for topping

• Salt

• Black pepper

• Garlic powder

• Onion powder

• 1 cup reserved pasta water

Instructions

1. Cut the top off a head of garlic and drizzle with olive oil…

Read more

Ingredients

1/2lb pasta
½ lb shrimp, peeled and deveined
6 oz smoked sausage, sliced
1 tbsp olive oil
2 tbsp butter

1 small onion, diced
3 cloves garlic, minced

½ cup chicken broth
1 cup heavy cream
½ cup grated Parmesan

½ cup cheddar

½ cup mozzarella
1–2 tbsp Cajun seasoning, divided
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
½ cup reserved pasta water

Directions

1. Cook the pasta according to package directions. Reserve about ½ cup of pasta water before draining.

2. Season the shrimp and sliced sausage with Cajun seasoning, garlic powder, onion powder, salt and pepper.

3. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and sausage together and cook until the shrimp are pink and cooked through and the sausage is browned. Remove from the pan and set aside.

4. Lower the heat and add the butter & diced onions. Season them with a little salt and pepper. Let them cook until they are translucent. Add the garlic to the same pan. Cook for about 30 seconds until fragrant.

5. Pour in the heavy cream and chicken broth. Bring that to a simmer and then stir in the cheeses with a little more Cajun seasoning. Let simmer for a few minutes until creamy and slightly thickened.

6. Add the cooked pasta, shrimp and sausage back into the skillet. Toss everything together, adding a splash of pasta water as needed until the sauce is smooth and coats the pasta.

7. Finish with extra Parmesan, parsley and serve!

Ingredients:

• 3/4lb pasta

• 1 lb chicken breast, cut into bite-sized pieces

• 1 tbsp olive oil

• 1 cup fresh mozzarella, cubed

• 1/2 cup freshly grated Parmesan

• Salt, pepper, garlic powder, and Italian seasoning, to taste

For the homemade pesto:

• 2 cups fresh basil

• 1/2 cup freshly grated Parmesan

• 2 cloves garlic

• 1/3 cup olive oil

• Salt and pepper, to taste

Directions:

1. Cook the pasta according to package instructions. Reserve about 1 cup of pasta water before draining.

2. Make the pesto by blending the basil, Parmesan, garlic, olive oil, salt, and pepper until smooth. Add a little more olive oil as needed.

3. Season the chicken with salt, pepper, garlic powder, and Italian seasoning. Toss with a few spoonfuls of the homemade pesto.

4. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through.

5. Add the cooked pasta to the skillet with the chicken. Add the mozzarella, Parmesan, remaining pesto, and a splash of reserved pasta water.

6. Toss everything together until the pasta is completely coated and the mozzarella starts to get melty. Add more pasta water as needed.

7. Finish with extra Parmesan and enjoy!

Ingredients

For the chicken:

• 2 large chicken breasts, halved into 4 thin cutlets

• 2 eggs, beaten

• 1½ cups breadcrumbs

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• Salt …

Read more

Ingredients

• 2 large chicken breasts, halved into 4 thin cutlets

• 1 cup all-purpose flour

• 2 eggs, beaten

• 1½ cups seasoned breadcrumbs (or gluten-free breadcrumbs)

• ½ cup grated Parmesan

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• Salt & pepper

• Neutral oil, for frying

• ½ cup buffalo sauce

  Caesar Salad

• 1 head romaine, chopped

• ⅓ cup Caesar dressing

• ¼ cup grated Parmesan

• Fresh cracked black pepper

For the Sandwich

• 4 sandwich rolls or hoagie rolls, toasted

• Mayo

• Extra Parmesan (optional)

Instructions

1. Season the chicken with salt and pepper. Dredge each cutlet in flour, then egg, then the breadcrumb mixture (breadcrumbs, Parmesan, garlic powder, onion powder, and paprika).

2. Heat about ½ inch of oil in a skillet over medium heat. Fry the chicken for 3–4 minutes per side until golden brown and cooked through. Transfer to a wire rack.

3. Whisk together the buffalo sauce and melted butter. Toss the hot chicken cutlets until evenly coated.

4. Toss the romaine with Caesar dressing, Parmesan, and black pepper until well coated.

5. Toast the sandwich rolls and spread mayo on both sides. Layer with a buffalo chicken cutlet, then pile the Caesar salad on top. Finish with extra Parmesan if desired and serve immediately.

Ingredients

• 1lb pasta

• 20-30 garlic cloves

• Olive oil as needed to cover the garlic

• 3 tbsp butter

• 2 cloves minced garlic

• 2 cups heavy cream

• 1.5 freshly grated Parmesan cheese

• ½ tsp salt (plus more for pasta water)

• ¼ tsp black pepper

• ¼ tsp garlic powder (optional, for extra depth)

• reserved pasta water as needed

• Chopped fresh parsley, for garnish

Instructions

1. Add your garlic cloves to an oven safe dish. Cover them completely with olive oil and then sprinkle in some salt. Bake this for an hour or so at 250F. Until the garlic is soft and jammy.

2. Bring a large pot of well-salted water to a boil and cook the fettuccine until al dente. Reserve 1 cup of pasta water before draining.

3. While the pasta cooks, add the garlic confit cloves to a bowl and mash into a smooth paste with a fork.

4. Heat the garlic confit oil and butter in a large skillet over medium-low heat. Stir in the minced garlic & mashed garlic and cook for 1 minute until fragrant.

5. Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes, stirring often.

6. Lower the heat and gradually whisk in the Parmesan until completely melted and smooth. Season with the salt, pepper, and garlic powder, if using.

7. Add the drained pasta directly to the sauce along with some reserved pasta water. Toss continuously until the sauce is silky. Add more pasta water as needed.

8. Finish with chopped parsley, extra Parmesan, cracked black pepper, and a drizzle of garlic confit oil. Enjoy!!

Ingredients:

• 3 tbsp butter, divided

• Olive oil

• 1 lb littleneck clams

• ½ lb linguini

• 1 shallot, minced

• 2 cloves garlic, minced

• 1 tbsp chili flakes (or less, to taste)

• ¾ cup dry white wine

• ½ cup reserved pasta water

• Juice of ½ lemon

• Fresh parsley, chopped

• Salt

Recipe:

1. Start by cleaning your clams. Place 1 lb of littleneck clams in a large bowl of cold water with a generous amount of salt, making sure they’re fully submerged. Let them sit for 20 minutes, then rinse well.

2. Bring a large pot of salted water to a boil and cook ½ lb of linguini until al dente. Reserve 1 cup of pasta water before draining.

3. Meanwhile, add 2 tbsp butter and a drizzle of olive oil to a large pan over medium heat. Add the minced shallot and garlic and cook until fragrant. Stir in the chili flakes and a handful of chopped fresh parsley.

4. Add the cleaned clams to the pan, pour in the white wine, season with a pinch of salt, and cover. Let the clams steam for 5–10 minutes, or until they’ve all opened.

5. Remove the clams from the pan and set them aside. Add ½ cup of the reserved pasta water to the buttery clam sauce and bring it to a gentle simmer. Add the cooked linguini and toss for a few minutes.

6. Stir in the remaining 1 tbsp butter and another drizzle of olive oil. Add a little more parsley and chili flakes, tossing until the sauce becomes silky and coats the pasta.

7. Return the clams to the pan, squeeze in the juice of ½ a lemon, season with another pinch of salt if needed, and toss everything together. Enjoy!!

Ingredients:

• 3 tbsp butter

• Drizzle of olive oil

• 1 large chicken breast (or 2 small chicken breasts), cut into bite-sized pieces

• 3 cloves garlic, minced

• ½ lb pasta

• 32 oz chicken broth

• 5 oz broccoli florets, chopped

• ½ cup heavy cream

• 1 cup freshly grated Parmesan cheese

• ½ cup shredded mozzarella cheese

• Fresh parsley, chopped

• Salt

• Black pepper

• Garlic powder

• Onion powder

• Paprika

Instructions:

1. Heat the butter and a drizzle of olive oil in a large skillet or pot over medium heat.

2. Season the chicken with salt, pepper, garlic powder, onion powder, paprika, and a little chopped parsley. Drizzle with a little olive oil and toss to coat.

3. Add the chicken to the pan and cook until golden and cooked through on all sides. Remove from the pan and set aside.

4. Add the minced garlic to the same pan and cook until fragrant, about 30 seconds. Stir in the dry pasta and toss to coat in the garlic butter.

5. Pour in the chicken broth, bring to a simmer, then cover and cook for 8–10 minutes, stirring occasionally, until the pasta is al dente and most of the broth has been absorbed.

6. Stir in the broccoli and cook for another 1–2 minutes until tender. Pour in the heavy cream and season with the same seasonings used for the chicken.

7. Add the Parmesan and mozzarella, stirring until melted and creamy. Return the cooked chicken to the pan along with more chopped parsley and toss to combine.

8. Top with extra Parmesan, more parsley if desired, and enjoy!

This is my pesto themed dinner party!

Nut-Free Pesto (Makes about 4 cups)

Ingredients

• 8 cups packed fresh basil

• 8 cloves garlic

• 2 cups freshly grated Parmesan

• 2 cups extra virgin olive oil

• 2 tsp kosher salt (plus more to taste)

Instructions

1. Add the basil, garlic, Parmesan, and salt to a food processor.

2. Pulse until finely chopped.

3. With the processor running, slowly drizzle in the olive oil until smooth and creamy.

4. Taste and adjust with additional salt if needed.

Pesto Pasta

Ingredients

• 1 lb spaghetti

• ¾ cup pesto

• ¼-½ cup reserved pasta water

• Freshly grated Parmesan

• Fresh basil (optional)

Instructions

1. Cook the spaghetti until al dente, reserving ½ cup of pasta water.

2. Toss the hot pasta with the pesto, adding pasta water a little at a time until glossy and coated.

3. Finish with Parmesan and fresh basil.

Pesto Mozzarella Chicken with Tomatoes (4 servings)

Ingredients

• 4 boneless, skinless chicken thighs

• ½ cup pesto

• Salt & pepper

• 4 slices fresh mozzarella

• 1 cup cherry tomatoes, halved

• Olive oil

Instructions

1. Season chicken with salt and pepper.

2. Coat with the pesto.

3. Bake at 400°F for 25-30 minutes, or until cooked through.

4. Top each piece with mozzarella and broil for 2-3 minutes until melted.

5. Toss the tomatoes with olive oil, salt, and pepper and spoon over the chicken before serving.

Burrata, Prosciutto & Pesto Flatbread

Ingredients

• 1 flatbread or naan

• ¼ cup pesto

• ½ cup cherry tomatoes, halved

• 1 ball burrata

• 4-5 slices prosciutto

• Fresh basil

• Balsamic glaze (optional)

Instructions

1. Bake the flatbread at 425°F for 5-6 minutes until crisp.

2. Spread with pesto.

3. Top with tomatoes, torn burrata, and prosciutto.

4. Finish with basil and a drizzle of balsamic glaze if desired.

Margherita Pesto Flatbread

Ingredients

• 1 flatbread or naan

• ¼ cup marinara sauce

• 1 cup shredded mozzarella

• 2-3 tbsp pesto

• Fresh basil

Instructions

1. Spread marinara over the flatbread.

2. Top with mozzarella.

3. Bake at 425°F for 8-10 minutes until bubbly.

4. Dollop pesto over the top and finish with fresh basil.

Pesto Asparagus

Ingredients

• 1 bunch asparagus, trimmed

• 1 tbsp olive oil

• Salt & pepper

• 2-3 tbsp pesto

• Juice of ½ lemon

Instructions

1. Toss asparagus with olive oil, salt, and pepper.

2. Roast at 425°F for 12-15 minutes, until tender.

3. Toss with pesto and finish with fresh lemon juice before serving.

Slutty Brownies

Cookie Layer

• 1/2 cup butter, softened

• 1/2 cup granulated sugar

• 1 egg

• 1 tsp vanilla extract

• 1 1/4 cups flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 3/4 cup chocolate chips

Oreo Layer

• 12 Oreo cookies

Brownie Layer

• 8 tbsp (1 stick) butter

• 1 cup granulated sugar

• 2/3 cup cocoa powder

• 1/2 tsp salt

• 1 tsp vanilla extract

• 2 large eggs

• 1/2 cup flour

Instructions

1. Preheat oven to 350°F and line an 8x8-inch baking pan with parchment paper.

2. Make the cookie dough by creaming together the butter and sugar. Mix in the egg and vanilla. Add the flour, baking soda, and salt, then fold in the chocolate chips.

3. Press the cookie dough evenly into the bottom of the pan.

4. Arrange the 12 Oreos in a single layer on top.

5. For the brownie batter, melt the butter. Whisk in the sugar, cocoa powder, and salt. Let cool slightly, then whisk in the vanilla and eggs. Stir in the flour until just combined.

6. Pour the brownie batter over the Oreos and spread evenly.

7. Bake for 32–45 minutes, until the center is just set and a toothpick comes out with moist crumbs.

8. Cool completely before slicing.

These will be extra thick and gooey, which is exactly what you want from slutty brownie

Ingredients

Chicken Crust:

• 1 lb ground chicken

• 1 egg

• ½ cup

• ½ cup grated parmesan cheese

• Salt and pepper

• Onion powder

• Garlic powder

• Paprika

Breading:

• 1 cup flour

• 2 eggs, scrambled

• Breadcrumbs

• Salt and pepper

Toppings:

• Marinara sauce

• Shredded mozzarella cheese

• Parmesan cheese

• Fresh basil

Alfredo Pasta:

• 1/2 lb pasta

• 3 tbsp butter

• olive oil

• 3 cloves garlic, minced

• 1 cup heavy cream

• 2 tbsp softened cream cheese

• 3/4 cup grated parmesan cheese

• Salt and pepper, to taste

• Onion powder, to taste

• Garlic powder, to taste

• Fresh parsley

• Reserved pasta water

Instructions

1. In a large bowl, combine the ground chicken, egg, breadcrumbs, parmesan, salt, pepper, onion powder, garlic powder, and paprika. Mix until combined.

2. Line a cake pan or pizza pan with plastic wrap and press the chicken mixture into an even circle. Freeze for about 2 hours, or until firm.

3. Set up a breading station with flour on one plate, scrambled eggs in a bowl, and breadcrumbs on another plate. Season each with salt and pepper.

4. Coat the frozen chicken crust in flour, then egg, and finally breadcrumbs. I used a brush and my hands to do this.

5. Heat your oil in a large pan over medium heat. Fry the chicken crust on both sides until golden brown and crispy. Transfer to a paper towel-lined plate.

6. Cook the pasta in salted water until al dente. Reserve some pasta water before draining.

7. In a large skillet, melt the butter with a dash of olive oil. Add the garlic and cook until fragrant.

8. Add the heavy cream and season with salt, pepper, onion powder, and garlic powder. Whisk in the cream cheese until smooth.

9. Add the cooked pasta, parmesan, parsley, and a splash of pasta water as needed. Toss until creamy.

10. Top the fried chicken crust with marinara sauce and mozzarella cheese. Bake at 350°F for 15 minutes, then broil for a few minutes until the cheese is golden.

11. Remove from the oven and finish with parmesan, fresh basil, the Alfredo pasta, and extra parsley. Then you’re ready to enjoy!

Vodka Sauce (Quadruple Batch)

Read more

Ingredients

• 1/2 lb pasta

• 2 thin chicken breasts

• 1 cup all-purpose flour

• 2 eggs, beaten

• 1 cup breadcrumbs

• 2 cups olive oil (for frying)

• 4 tbsp butter

• 2 tbsp olive oil

• 5 cloves garlic, minced

• 1 1/4 cups heavy cream

• 1 1/4 cups grated Parmesan cheese

• Salt, to taste

• Black pepper, to taste

• Garlic powder, to taste

• Onion powder, to taste

• Dried parsley, to taste

• Pasta water, as needed

Instructions

1. Cook the pasta in a large pot of salted water until al dente. Reserve some pasta water before draining.

2. Set up a dredging station with flour seasoned with salt, pepper, and garlic powder in one dish, beaten eggs in another, and breadcrumbs in a third.

3. Coat each chicken breast in the flour, then the egg, and finally the breadcrumbs.

4. Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, crispy, and cooked through on both sides. Transfer to a paper towel-lined plate.

5. In a separate pan, melt the butter with the olive oil. Add the garlic and cook until fragrant.

6. Season with salt, pepper, garlic powder, onion powder, and parsley. Pour in the heavy cream and reduce the heat to low.

7. Stir in the Parmesan cheese until melted and smooth.

8. Add the cooked pasta to the sauce along with a splash of reserved pasta water. Toss until the pasta is evenly coated.

9. Slice the crispy chicken and serve it over the Alfredo pasta. Enjoy!

• 1/2lb pasta

• 1 cup whole milk ricotta

• 1/2 cup freshly grated parmesan, plus more for serving

• 1 large lemon (zest + 2–3 tbsp juice)

• 3 cloves garlic, minced

• 3 tbsp butter

• 2 tbsp olive oil

• 3 cups spinach

• 1 cup reserved pasta water

• 1/2 cup heavy cream

• Salt, pepper, garlic/ onion powder

• Optional: crushed red pepper

Recipe

1. Bring a large pot of heavily salted water to a boil and cook your pasta until al dente, reserving some pasta water before draining

2. In a large skillet, melt the butter with the olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

3. Pour in the heavy cream and add the ricotta. Mix in pasta water as needed until a creamy sauce forms. Season your dish.

4. Add the drained pasta then lower the heat. Give it a good mix then add in the Parmesan, lemon juice and lemon zest. Add pasta water as needed until you reach your desired consistency.

5. Finish with extra parmesan, more lemon zest, black pepper, and parsley. Enjoy!!

Ingredients (makes 8 pancakes)

• 2 cups all-purpose flour

• 1/3 cup granulated sugar

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tsp kosher salt

• 2 cups buttermilk

• 2 large eggs

• 5 tbsp unsalted butter, melted

• 1 tsp vanilla extract

• 1 cup chocolate chips

• Butter, for cooking

• Maple syrup, for serving

Recipe

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth. Pour the wet ingredients into the dry and gently mix until just combined.

3. Heat a buttered skillet or griddle over medium heat. Scoop about 1/4 cup of batter per pancake onto the pan. Cook until bubbles form on top and the edges look set, add chocolate chips and then flip and cook until golden brown and cooked through.

4. Serve with more chocolate chips, butter and syrup!

Ingredients

• 1/2lb pasta (spaghetti, linguine, or mezzi rigatoni)

• 2 medium zucchini, thinly sliced into rounds

• Olive oil, for frying

• 3 tbsp butter

• 2 garlic cloves, minced

• 1/2 cup freshly grated Parmigiano Reggiano

• 1/2 cup freshly grated Pecorino Romano

• ½–1 cup reserved pasta water

• 1/2 cup fresh basil

• Salt/ Black pepper, to taste

Recipe:

1. Thinly slice your zucchini into rounds and fry them in olive oil until golden and soft. Transfer to a paper towel, season with salt, and let them rest (this helps them get jammy and flavorful).

2. Bring a large pot of salted water to a boil and cook your pasta until just shy of al dente. Reserve plenty of pasta water before draining.

3. In a large pan, melt butter and sauté the garlic until fragrant.

4. Add most of the fried zucchini to the pan, saving some for topping. Let them cook down and break apart a bit so they create a creamy base.

5. Add the cooked pasta directly into the pan and toss everything together.

6. Lower the heat and gradually add the cheeses while splashing in pasta water, tossing continuously until a glossy creamy sauce forms.

7. Add basil, black pepper and toss the pasta until silky and emulsified.

8. Top with the reserved zucchini, extra cheese, basil, and you’re ready to enjoy!

Ingredients:

(Burgers)

• 1 lb 80/20 ground beef, divided into 4 patties

• 4 slices American cheese

• 4 gluten-free burger buns

• 1 large yellow onion, diced

• 3 tbsp butter

• 1 tbsp olive oil

• 1 medium tomato, sliced

• Butter lettuce or romaine

• pickle slices

• Salt + black pepper

• 1 tbsp yellow mustard

(Copycat Sauce)

• 1/2 cup mayo

• 1/2 cup ketchup

• 1/4 cup sweet pickle relish

• 1/4 cup caramelized onions

• 1 tsp yellow mustard

• salt, pepper garlic powder, paprika

Recipe:

1. Start by caramelizing your diced onions in butter and olive oil over medium-low heat until golden and jammy. This will take 45 mins- hour. Set aside.

2. Whisk together the ketchup, mayo, mustard, relish and seasonings to form the burger sauce.

3. Divide your ground beef into 4 burger patties. Heat a skillet or griddle until very hot, then smash the patties thin, make sure to put a piece of parchment paper in between so the meat doesn’t stick. Season with salt and pepper and mustard. Flip, top each with American cheese, and let it melt.

4. Then, toast your buns until golden and then it’s time assemble. Spread burger sauce on both sides of the bun, then layer with pickles, tomato, lettuce your cheesy burger patty and caramelized onions.

5. Enjoy it while it’s hot!

Ps. For the animal fries I just used frozen fries, melted American cheese and topped with more caramelized onions and sauce.

If you want to do this too- make more sauce and onions :)

Ingredients:

• 1/2lb pasta

• 2 diced chicken breasts

• 2 cups pesto

• 2 tbsp olive oil

• 2 tbsp butter

• 1 cup heavy cream

• 1/2 cup mozz

• 1/2 cup parm

• Salt, pepper, garlic/ onion powder

Recipe:

1. Start by chopping your chicken breast into small pieces. Season them and add a generous amount of pesto.

2. Sautee them with a little olive oil until they’re fully cooked. Set them aside and add some butter to the pan.

3. Toss in minced garlic and once that’s fragrant add your heavy cream, more pesto and your cheeses.

4. Mix this well then add in your cooked pasta and a little bit of pasta water.

Ingredients:

• 3 tbsp butter

• 3/4lb deveined shrimp

• 3tsp salt

• 1/2tsp pepper

• 1/2tsp garlic powder

• 1/2tsp onion powder

• 1/4tsp paprika

• 2 cups of densely packed basil leaves

• 3/4 cup olive oil

• 1 cup shredded parmesan

• 2 cloves of garlic

• 1/2lb of pasta

Recipe:

1. Start by cooking 1/2lb in salted water until al dente. Reserve 1 cup of pasta water.

2. Season 3/4 lb of shrimp with salt, pepper, garlic/ onion powder and a touch of paprika. Mix it together with a little olive oil.

3. Add 3 tbsp of butter to a hot pan. Toss in your seasoned shrimp and cook them for a few minutes on both sides.

4. Remove your cooked shrimp from the pan and start your pesto.

5. Add 2 cups of densely packed basil leaves, 1/2 cup of Parmesan, 3/4 cup of olive oil, 2 garlic cloves and a pinch of salt to a food processor.

6. Blend this until fully combined. Add more olive oil if needed. Taste and add salt as needed

7. Add your pesto to the pan you cooked your shrimp in with a 1/4 cup of pasta water. Whisk this to combine then add your cooked pasta, 1/2 cup of parm & your cooked shrimp.

8. Mix this all together then top with more parmesan. Enjoy :)