Garlic Butter Chicken Tenders

1 tbsp. olive oil
2 tbsp. butter, divided
1 lb. chicken tenderloins
2 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
4 cloves garlic, minced
1 tsp. Italian seasoning
1 tbsp. chopped fresh parsley, for garnish

Add olive oil and 1 tbsp. butter to a skillet and cook over medium heat.
Add the chicken tenders and season with paprika, salt, and pepper.
Cook for 3 minutes on each side.
Add the remaining butter and the minced garlic, cook for 30 seconds.
Season with Italian seasoning. Cook 1 minute more.
Add 2 tbsp. water to deglaze the pan.
Serve with parsley sprinkled on top.

Pappardelle Pasta with Peas

8 oz. pappardelle pasta
1/2 cup pasta cooking water
1 tbsp. olive oil
1/2 onion, diced
1 1/2 cup frozen peas
3/4 cup heavy cream
1/4 cup grated parmesan cheeese
1/2 tsp. salt
pepper to taste
2 tbsp. parsley, chopped

Bring a large pot of salted water to a boil, then add the pappardelle pasta and make sure it is fully submerged in the water.

Cook the pasta until al dente following the package directions, and meanwhile carefully reserve 1/2 cup of the pasta water.

Warm the olive oil in a large saucepan over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.

Add the peas, some of the reserved pasta water, stir and cook until the peas are tender, about 4 minutes.

When the peas are tender but still bright green, stir in the cream, the parmesan, salt, pepper and give a good stir cooking for 2 minutes until the sauce is creamy and smooth. Taste and adjust the seasoning if needed.

Drain the pasta, add it to the skillet, add the parsley, the rest of the pasta water and stir until well combined.

Serve immediately.

Raspberry Lime Rickey

1 ounce fresh lime juice
1 1/2 ounce raspberry vodka
1/2 ounce Cointreau or Triple Sec
6 ounces ginger ale
splash cranberry juice

Fill a shaker with ice, add the lime juice raspberry vodka and Cointreau.

Shake vigorously.

Fill a large tumbler half full with ice.

Strain the liquor mix into the glass of ice.

Fill with ginger ale and add a splash of cranberry juice.

Garnish with a lime wedge.

Ultimate Flank Steak Marinade

1 1/2 - 2 lb. Flank Steak
1/4 cup Soy Sauce
1/4 cup Balsamic Vinegar
1/2 cup Vegetable Oil
3 tablespoons Honey
4 cloves Garlic, minced
3 Scallions, thinly sliced
1 large Ziploc Bag

Place the Ziploc bag into a large bowl. Add soy sauce, balsamic vinegar, oil, and honey to the bag. Whisk in the garlic and scallions. Add the steak to the bag, flip it to coat with the marinade, then seal the bag.

Refrigerate for at least 10 hours, preferable overnight.

Remove the steak from the marinade, discard leftover liquid. Sear the steak on each side then cook to your desired doneness. Let the steak rest 5 minutes before serving.

Raspberry Moscow Mule

1 1/2 oz. Vodka
1/2 oz. Lime Juice
4 oz. Ginger Beer
10-12 Fresh Raspberries, plus more for garnish
Lime Wedge
Mint Sprig
Ice

Add the raspberries and lime juice to the bottom of a copper mug. Use a muddler to gently mash the raspberries. 

Fill the mug with ice.

Add the vodka.

Top with ginger beer.

Gently stir to combine.

Garnish with a lime wedge, mint sprig, and a few raspberries.

Best Brussels Sprouts

1 pound brussels sprouts
3 cloves garlic, peeled and sliced into slivers
1/4 cup Parmesan cheese
Salt and pepper
3 tablespoons olive oil

Preheat oven to 400 degrees.
Clean brussels sprouts and cut them in half. Make sure they are dry then place them in an oven proof baking dish. 
Add the garlic, Parmesan cheese, salt and pepper, then the olive oil. Toss to coat.
Roast in the oven uncovered for 20 minutes until crisp and caramelized on the outside. 
Serve with more grated cheese.

Perfect Roasted Asparagus

1 large bunch asparagus, fresh

1 to 2 teaspoons olive oil

Salt and pepper, to taste

1/2 medium lemon, zest and juice
Parmesan cheese, finely grated
1/8 cup chopped parsley
Red pepper flakes

Balsamic reduction 
1 tablespoon butter

Preheat oven to 425 degrees and line a large, rimmed baking sheet with parchment paper. Snap off the woody ends of the asparagus. 
Place the asparagus on the baking sheet and drizzle with olive oil. Sprinkle salt and pepper over the asparagus and toss until lightly coated. Arrange the spears in a single layer on the pan.

Bake just until the base of the asparagus is easily pierced through with a fork. About 12 - 17 minutes.

Transfer to a serving dish and sprinkle on red pepper flakes and Parmesan cheese. 
Add butter then drizzle with Balsamic reduction before serving.