-pappardelle pasta
-1 cup frozen peas lol
-4 tbsp butter
-1 tbsp minced garlic
-1 1/2 cups heavy cream
-1 cup parmesan
-juice and zest of one lemon
-chopped pancetta
-parsley for serving

1. Bring a large pot of salted water to a boil. Add pasta. Cook according to package. When there are 4 min left of cooking time, add
   frozen peas. Reserve 1/2 cup pasta water, then drain.
2. While pasta is cooking, in a large pan or pot over medium heat, add butter and melt. Add garlic. Season with salt and pepper. Whisk
   in heavy cream and 1/2 cup reserved pasta water. Whisk in parmesan.
3. Add lemon zest and juice. Let simmer on low.
4. In a small pan, add a drizzle of olive oil. Cook pancetta until crispy. Drain excess oil. Add to cream sauce.
5. Stir in pasta and peas.
6. Top with salt, pepper, red pepper flakes, parsley and lemon zest.

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-gold potatoes, trimmed so that they will fit in a muffin tin, sliced thinly with a mandolin
-2 tbsp butter
-1 tbsp minced garlic
-1/2 cup heavy cream
-shredded gruyere
-fresh thyme

1. Spray a muffin tin with cooking oil. Stack sliced potatoes halfway up each tin.
2. In a small pot over medium heat, melt butter. Add garlic and cook 2-3 min. Stir in cream. Let simmer additional 2-3 min.
3. Spoon a small amount of cream sauce over each stack. Sprinkle with cheese.
4. Finish stacking potato slices. Top with additional cream sauce and cheese.
5. Bake at 350 for 40 min loosely covered with foil. Remove foil and bake additional 10 min. Top with fresh thyme.

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-cod filets
-beer batter mix (I use McCormick)
-beer for batter
-seasoning: 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp
onion powder, 1/4 tsp cayenne, 1/2 tsp cajun seasoning, salt
and pepper, zest of one lemon, 1 tbsp lemon juice
-buns
-optional: tartar sauce, pickles, lettuce, tomato
-oil for cooking

1. Add oil to a large pot until it’s about 2-3 inches deep. Bring to a simmer over medium heat. You know your oil is ready when you drip water and it sizzles.
2. Mix together spices. Spread onto fish.
3. Meanwhile mix together beer batter.
4. When oil is hot, dip fish into batter (evenly coat) and add to pan.
5. Drop into oil and cook 4-5 min each side.
6. Remove fish and drain oil on a paper towel
   Note: I serve the sandwiches with sweet potato fries and broccoli grape slaw! I also used butter toasted hawaiian roll buns.

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-Chicken Breasts (2 Ibs)
-1 cup BBQ Sauce
-1/2 cup Italian Dressing
-1/4 cup Brown Sugar
-1 tbsp Worcestershire
-Salt and Pepper
-Optional: couple dashes of liquid smoke

Add all ingredients to crockpot. Cook on high
3-4 hours. Serve on sandwich buns, on top of
rice, or one of my favorites baked sweet
potatoes.

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-3 cups cooked pasta of your choice
-1 cup finely chopped celery
-1 cup frozen peas, thawed
-1/4 cup plain greek yogurt
-2 tbsp mayo
-1 tsp dill
-salt and pepper
-1/2 red onion, finely chopped
-2 packets chunk light tuna in water
-1 tbsp apple cider vinegar

1. Combine all ingredients in large bowl. Store in fridge.

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-chicken thighs
-canned pineapple rings in pineapple juice
-jalapeño, sliced
-green onions, sliced
-1 tsp onion powder
-1 tsp garlic powder
-3/4 cup bbq sauce

1. Season chicken thighs with salt, pepper, onion powder and garlic powder.
2. Heat oven safe skillet over medium high. Coat pan with olive oil.
3. Add chicken thighs. Cook each side 4-5 min or until cooked through. Remove chicken from pan.
4. Turn heat to low. Add 1/2 cup pineapple juice from canned pineapple slices. Add bbq sauce. Stir to combine. Cook 3-4 min until thickened.
5. Add back in chicken thighs. Add pineapple slices. Broil in oven on high 5 min.
6. Remove and top with green onion and jalapeño.

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