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10/07/2026

Parmesan Breadcrumb Chicken Tenders & Cowboy Ranch



Ingredients:

Chicken Tenders:
1 1/4 lb chicken breasts or tenders

1/2 cup flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper

2 eggs
2 tsp buttermilk or milk or water

1 cup Panko breadcrumbs
3/4 cup grated Parmesan cheese, divided
1 tsp Italian seasoning
1 tsp dried parsley
1/4-1/2 tsp red pepper flakes

Avocado oil or canola oil for frying
3 tablespoons unsalted butter, melted

1. Trim chicken of any fat or ligaments and into relatively even pieces.
2. Whisk flour ingredients in a shallow dish. Whisk eggs with milk in a second dish. Combine 1 cup panko, dried spices and approximately 1/2 of the Parmesan cheese.
3. Prepare a sheet pan with a wire rack and preheat oven to 350. Coat each chicken piece well in flour, shake off excess, then egg, then breadcrumbs. Place on wire rack to set for a few minutes while making ranch sauce.
4. Heat a skillet with enough oil to coat the bottom of the pan and about 1/4 inch up the side. When oil reaches about 350 degrees (small bubbles). Fry chicken in batches until golden brown. Place on wire rack. Brush tops with a little butter and sprinkle more Parmesan. Finish cooking through in oven (5-10 minutes)

Cowboy Ranch:
1/2 cup mayo
1/4 cup sour cream
1/4 cup buttermilk
2 tsp Dijon mustard
1 Tablespoon Worcestershire sauce
3/4 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp red pepper flakes
1/2 tsp dried dill
1/2 tsp dried parsley
1-2 tsp lemon juice or Apple c***r vinegar
2 Tablespoons hot honey
3/4 tsp kosher salt
1/4 tsp black pepper

1. Whisk well to combine. Cover and save refrigerated for up to 2 days.

10/03/2026

Easy Salmon & Rice Bowl. Episode 7 of College Cooking. Individual servings with no cooking. Chop and stir situation.



Soy-Ginger Sauce:
1/3 cup soy sauce
3 tablespoons honey
1 1/2 tablespoons lime juice (1 lime)
1 tablespoon chili crisp (less if you don’t like a kick)
1 tablespoon fresh ginger, grated
1 clove garlic, diced
1 tablespoon sesame oil

1. Whisk all ingredients together vigorously and place in glass Tupperware to store in fridge, covered.

Salmon & Rice Bowl:
1- 7 oz ctr cooked & microwaveable sticky rice
Hot smoked salmon
Cucumber
Red onion
Shelled frozen edamame
1 carrot
Green onions (scallions)
Avocado
Sesame seeds

1. Cook your rice in the microwave according to package instructions.
2. Use a vegetable peeler create ribbons of carrot.
3. Slice scallions, red onion and avocado.
4. Heat edamame in microwave or just defrost ahead in fridge.
5. Slice off a good chunk of smoked salmon.

Assemble:
Cooked rice drizzled with soy-ginger sauce and then topped with preferred toppings and sesame seeds and more sauce.

09/29/2026

Easy Meatball Subs. Episode 6 of College Cooking Series.
Individual subs or make a big batch for your roomies.



Ingredients for Individual Sub:

Hoagie roll - *recommend Dutch crunch style or sourdough

1- pkg precooked meatballs (6-8 per roll) *might have some leftover for next time

1 cup marinara sauce

4 slices Provolone

1/2 cup shredded mozzarella

2-3 tablespoons grated Parmesan

Drizzle olive oil

Pesto (optional)
Fresh basil (optional)
Cracked pepper

1. Slice roll but not all the way through. Scoop out a little bread from the middle of each side. Drizzle with olive oil and place on sheet pan. Place under broiler to get crispy. Careful not to burn.
2. Top with Provolone and set aside.
3. Air fry meatballs for approximately 7-8 minutes.
4. Heat marinara over low and toss in meatballs to coat. Top with grateded Parmesan.
5. Broil Provolone on bread to melt and layer on meatballs then mozzarella. Broil to melt.
6. Top with pesto and basil and cracked pepper.

09/27/2026

Buffalo Chicken Mac & Cheese bake. Episode 5 of College Cooking series.



Full recipe doesn’t fit on Insta. Comment recipe and I will DM you

09/25/2026

Chop Salad. College Cooking: Episode 4.

Healthy, delicious and full of protein with a quick homemade vinaigrette.

Ingredients: *amounts very according to salad size

• Romaine lettuce
• Harboiled egg, chopped
• Roasted red bell pepper, chopped
• Salami, diced
• Garbanzo beans, drained and rinsed
• Red onion, diced
• Tomatoes, sliced
• Hard cheese such as Gouda or cheddar, cubed
• Peperoncini, drained
• vinaigrette (below)
Fresh cracked pepper

Vinaigrette:
2 tsp Dijon mustard
4 tablespoons balsamic vinegar
4 tsp honey
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp fresh cracked pepper
1/2 cup olive oil

1. Combine all ingredients in a glass jar and slowly stream in the olive oil while whisking to combine. Give it a good shake and store in the fridge with a lid on for a week or so.

Kitchen Tools:
Chefs knife
Cutting board
Can opener
Collander
Measuring cups/spoons
Whisk

Notes:
•Store leftover ingredients separately and combine only when ready to serve
•Add avocado or rotisserie chicken for more veggies or protein

09/23/2026

Baked Pinwheels. Episode 3 of College Cooking. A series for anyone just starting out who needs some simple recipes that will bring a taste of home.



Turkey-Spinach & Provolone Version:

•2 pieces Lavash bread*see note
• 1- 6.5 oz ctr spreadable cheese (Allouette or fav)
•1 1/2 cups baby spinach
•12 slicesProvolone cheese (thin)
•10-12 slices turkey breast
•1 cup shredded mozzarella
•2-3 tablespoons finely grated Parmesan
•Jar of creamy tomato soup (optional)
•cooking spray
•muffin tin
*Note: Lavash bread is a thin flatbread and is typically sold at most grocery stores including Safeway, Trader Joe’s and Whole Foods
*If you can get the herb roasted turkey from Costco

Metod:
1. Layer on half the spreadable cheese onto 1 piece of Lavash bread, getting all the way to the very edges.
2. Roughly chop or tear baby spinach and place half on top in an even layer.
3. Top with provolone slices then turkey and then a sprinkle of mozzarella.
4. Roll and cut into 6 even pieces. Repeat with remaining flatbread and ingredients.
5. Preheat oven to 350. Spray muffin tin well and coat bottoms with Parmesan. Press each slice into the tin, top with more mozzarella and bake for approximately 25 minutes. The bottom needs time to get crispy.
6. Let cool a bit before removing from the pan. Heat soup and dunk!
*Store extra in Tupperware in fridge and reheat in air fryer on 315 for 4-5 minutes.

09/19/2026

College Cooking Episode 2. Rotisserie chicken bbq sliders



Ingredients:
1 pkg pretzel slider rolls
1 rotisserie chicken
1 slice Provolone cheese per slider
Bbq sauce
Slaw
Dill pickle chips

Slaw:
1 pkg shredded green cabbage
1 pkg shredded purple cabbage
1 pkg shredded carrots
1 tablespoon mayonnaise
1 tsp sugar
2 tsp apple c***r vinegar
Salt and pepper

1. Whisk together mayo with apple c***r vinegar, sugar, salt and pepper. Add in about 1/4 cup each of the cabbage and carrots and toss. You’ll have enough for 2-3 sliders. Save remaining ingredients for next and don’t mix with dressing until ready to serve.

2. Shred your chicken and toss with bbq sauce. Heat on stovetop or in glass dish in microwave.

3. Toast your buns. Top with bbq chicken and a touch more sauce then Provolone cheese. Melt carefully under the broiler.

4. Assemble with more sauce, slaw, chips, and top bun. Enjoy!!

09/17/2026

Easy Huevos Rancheros. Episode 1 of my series: College Cooking. Sharing easy recipes, shopping, and cooking tips for anyone just starting out.


Ingredients:

• Flour or corn tortillas (regular taco size) *flour is easier to work with
• Small drizzle of cooking oil (olive oil, avocado or canola)
• 1- 15oz can refried beans (best with chilis or spices in them for flavor)
• 1 jar favorite salsa
• 1 cup (per tortilla) shredded mozzarella, divided
• 1-2 eggs per tortilla
• Fresh avocado
• Grated Cojita or Parmesan cheese *sold pre-grated in ctr)
• Salt & Pepper

Kitchen Tools:
• Glass (microwaveable) mixing bowl
• Medium nonstick skillet
• Spatula
• Sharp knife

Method:
1. Add about 1/4 cup of beans and a few teaspoons of salsa to a glass bowl and top with a little cheese. *Save the rest of the beans in a Tupperware container in fridge.
2. Microwave for 20-25 seconds. Give it a stir. Cheese should be almost melted.
3. Add a very small amount of oil to a skillet (just help brown and crisp) over med low heat. Top with bean mixture and remaining cheese. Cook low and slow until the cheese is starting to melt and the bottom is a light golden brown. Fold in half and flip to continue melting and brown the other side.
4. Remove to a plate and add a little more oil to the skillet. Add one or two eggs and season with salt and pepper and a little sprinkle of cheese. Low and slow until the whites of the eggs are set (not clear and jiggly). Flip for over easy or medium.

Assemble:
1. Slowly unfold your tortilla and place eggs on top. Add Avocado, more sprinkles of cheese, and salsa.

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