Garlic Bread

Butter - 1 1/2 stick

Garlic - 4 cloves, minced

French Loaf - 1

Parmesan - 1/4 cup, grated

Salt

Parsley leaves, finely chopped 

Preheat oven to 450 F.

Melt Butter in a small skillet over medium heat. Add Garlic and cook, stirring occasionally, until the Butter is golden and Garlic is fragrant, about 3 min.  

Slice the Bread in half lengthwise. Liberally brush the crust with Garlic Butter. 

Turn the Bread cut side up. Slice each loaf crosswise at 2" intervals without cutting all the way through. Liberally brush the cut sides of the bread with all the remaining Garlic Butter. 

Transfer the bread to a rimmed baking sheet.  Sprinkle Parmesan and a pinch of Salt; bake until the edges are a deep golden brown, 10 to 15 minutes. Top with the parsley.

Serve warm. 

Garlic Butter Chicken Bites

1½ lbs boneless skinless chicken breasts, cut into large bite-size chunks

1½ tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp dried parsley

½ tsp red pepper flakes

1 tsp salt

½ tsp black pepper

3 tbsp unsalted butter

1 tbsp olive oil

5 cloves garlic, minced

3 tbsp unsalted butter

5 cloves garlic, minced

1½ cups heavy cream

½ cup low-sodium chicken broth

1¼ cups freshly grated Parmesan

½ cup shredded whole-milk mozzarella

½ tsp red pepper flakes

1 tsp dried parsley

Salt and white pepper, to taste

14 oz fettuccine

¾ cup reserved pasta water

Bring a large pot of salted water to a boil. Cook the fettuccine until tender with a slight bite. Before draining, reserve about ¾ cup of the pasta water. Drain the pasta and set aside

In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for about a minute until fragrant.

Pour in the chicken broth and heavy cream, stirring well. Let the mixture simmer for a few minutes until it begins to thicken slightly.

Remove the pan from the heat and stir in the Parmesan and mozzarella until melted and smooth. Add the red pepper flakes and dried parsley, then season with salt and white pepper. Toss the cooked fettuccine with the sauce, adding a little pasta water if needed to keep it silky.

In a bowl, season the chicken pieces with smoked paprika, garlic powder, onion powder, dried parsley, red pepper flakes, salt, and black pepper. Mix well so every piece is coated.

Heat the butter and olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and let it cook without moving for about 4 minutes until a deep golden crust forms. Turn the pieces and cook another 3 minutes until fully cooked

Add the minced garlic to the pan and spoon the bubbling garlic butter over the chicken for about a minute so it becomes glossy and flavorful.

Spoon the creamy Parmesan fettuccine onto one side of a serving plate and place the garlic butter chicken bites beside it.

Drizzle the remaining garlic butter from the pan over the chicken and a little over the pasta. Finish with extra parsley and red pepper flakes before serving.

Marry Me Salmon

0.8 lbs (400g) fresh salmon, cubed

1 tbsp olive oil

2 tsp paprika

Salmon seasonings:

1 tsp garlic powder

1 tsp seasoning salt (or fish seasoning)

1 tsp italian seasoning

tsp black pepper

2 tbsp butter

5 garlic cloves, minced

1 tbsp neutral oil

1 shallot, minced

1/4 cup sun-dried tomatoes, chopped

1 tbsp sun-dried tomato oil (from the jar)

3/4 cup heavy cream room temp

Fresh chopped parsley, for garnish

Remove the skin from your salmon if applicable then cube the fillets into large bite-sized pieces. Pat them dry (super important for browning), toss with olive oil, and coat them in paprika, garlic powder, seasoning salt, Italian seasoning, and black pepper.

Heat neutral oil in a large skillet over medium heat. Once hot, add the salmon cubes. Cook for about 4 minutes per side until golden and sizzling. Reduce heat to medium-low, toss in butter and garlic, and gently sauté for 2–3 minutes until fragrant.

Still using the same pan, deglaze with white cooking wine — scraping up the garlicky goodness stuck to the bottom. Add minced shallot and caramelize for 3–4 minutes, stirring often like it’s your side hustle.

Add in chopped sun-dried tomatoes and a tablespoon of that flavorful oil from the jar. Let that mingle for 2 minutes, then slowly pour in the heavy cream. Stir and bring to a light simmer. Reduce heat to low and let it thicken for 4–5 minutes.

Grab a plate and spoon down a generous bed of warm mashed potatoes. Place your salmon bites on top. Now ladle that luscious sun-dried tomato cream sauce right over the top, letting it drizzle into the potatoes. Finish with a sprinkle of fresh parsley if you’re feeling fancy (or trying to make your situationship official).