Chicken with Buttered Noodles 


Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
For the Buttered Noodles:
8 oz egg noodles or pasta of choice
3 tablespoons butter
2 cloves garlic, minced
½ teaspoon Italian seasoning
Salt and pepper, to taste
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)
Directions:
Prepare the Chicken:
 Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
 Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through. Remove from the skillet and let rest before slicing.
 In the same skillet, melt butter and add minced garlic. Sauté for 1-2 minutes until fragrant. Add the sliced chicken back to the pan and toss to coat in the garlic butter. Garnish with fresh parsley.

Make the Buttered Noodles:
 Cook the noodles in salted boiling water according to package directions until al dente. Drain and set aside.
 In the same pot, melt butter over medium heat. Add minced garlic and Italian seasoning, and sauté for 1 minute.
 Toss the cooked noodles in the garlic butter, then season with salt and pepper. Stir in Parmesan cheese and fresh parsley.

Serve:
Plate the buttered noodles and top with the garlic butter chicken. Garnish with extra Parmesan and parsley, and serve immediately!

Chicken Parmesan in Cream Sauce 
Ingredients:
For the Chicken:

2 pounds chicken breast tenders
Salt and freshly ground black pepper, to taste
½ cup all-purpose flour
2 large eggs, beaten
1 ½ cups freshly grated Parmesan cheese
1 cup Italian-seasoned panko bread crumbs
1 teaspoon smoked paprika
For Cooking:

Parchment paper
4 tablespoons unsalted butter, divided (or more as needed)
2 tablespoons olive oil (or more as needed)
For the Sauce:

3 cloves garlic, minced
½ cup dry white wine
1 teaspoon dried Italian seasoning
½ teaspoon red pepper flakes (or to taste)
2 cups heavy cream
For Garnish:

Chopped fresh parsley (optional)
Directions:
 Prepare the Chicken: Season chicken tenders with salt and black pepper. Dredge each piece in flour, dip into the beaten eggs, then coat with a mixture of Parmesan cheese, panko bread crumbs, and smoked paprika. Press gently to adhere.

 Cook the Chicken: Heat 2 tablespoons butter and olive oil in a large skillet over medium heat. Cook the chicken in batches, about 3-4 minutes per side, until golden brown and crispy. Add more butter or oil as needed. Transfer to a plate and keep warm.

 Make the Sauce: In the same skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the white wine, scraping up any browned bits. Stir in Italian seasoning and red pepper flakes.

 Finish the Sauce: Lower the heat and add heavy cream, stirring constantly until the sauce thickens slightly, about 3-4 minutes. Season with salt and pepper to taste.

 Combine & Serve: Return the crispy chicken to the skillet, spooning the creamy sauce over the top. Let it simmer for 2 minutes to absorb the flavors. Garnish with chopped parsley and serve warm!

Buffalo Hot Wings 


Ingredients:
For the Wings:
2 lbs chicken wings, split into drumettes and flats
1 tablespoon baking powder (helps crispiness!)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
For the Buffalo Sauce:
½ cup hot sauce (Frank’s RedHot works great!)
¼ cup unsalted butter, melted
1 tablespoon honey (optional, for a touch of sweetness)
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
For Serving:
Ranch or blue cheese dressing
Celery sticks
Carrot sticks
Directions:
Prepare the Wings:
 Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.
 Pat the chicken wings dry with paper towels—this helps them get extra crispy!
 In a large bowl, toss the wings with baking powder, garlic powder, onion powder, paprika, salt, and black pepper.
 Arrange the wings in a single layer on the wire rack. Bake for 40-45 minutes, flipping halfway through, until golden brown and crispy.

Make the Buffalo Sauce:
 In a small saucepan over low heat, combine hot sauce, melted butter, honey, Worcestershire sauce, and garlic powder. Stir until smooth and heated through.

Coat the Wings:
 Transfer the baked wings to a large bowl and pour the buffalo sauce over them. Toss until fully coated.

Serve:
Plate the wings with ranch or blue cheese dressing, celery, and carrot sticks. Serve immediately

Air Fryer Philly Cheesesteak Egg Rolls 
Ingredients:
For the Filling:

½ lb ribeye steak, thinly sliced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
½ cup green bell pepper, finely diced
½ cup onion, finely diced
½ cup mushrooms, finely diced (optional)
1 cup shredded provolone or mozzarella cheese
For the Egg Rolls:

8 egg roll wrappers
1 egg, beaten (for sealing)
Cooking spray or oil for air frying
Directions:
 Cook the Filling: Heat olive oil in a skillet over medium heat. Add the sliced ribeye steak, salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Cook for 3-4 minutes, stirring occasionally. Add the diced bell pepper, onion, and mushrooms, and sauté until softened. Remove from heat and let cool slightly. Stir in shredded cheese.

 Assemble the Egg Rolls: Place an egg roll wrapper on a clean surface, with one corner pointing towards you. Add about 2 tablespoons of the cheesesteak filling in the center. Fold in the sides, then roll tightly, sealing the edge with the beaten egg. Repeat with the remaining wrappers.

 Air Fry: Preheat the air fryer to 375°F (190°C). Lightly spray or brush the egg rolls with oil. Arrange them in a single layer in the air fryer basket, making sure they don’t touch. Air fry for 8-10 minutes, flipping halfway through, until golden and crispy.