Garlic Parmesan Chicken and Potatoes Recipe

INGREDIENTS
2 chicken breasts
2 tablespoons butter
Olive oil
1/2 teaspoon each of salt and pepper
45 small/medium-sized potatoes
Salt, pepper, garlic powder, paprika for potatoes
1 teaspoon each of paprika, onion powder, and Italian seasoning
2 tablespoons minced garlic
Buffalo Wild Wings Garlic Parmesan Sauce
1 cup shredded mozzarella cheese

INSTRUCTIONS
Wash and peel potatoes, then cut into small cubes. Toss with olive oil, salt, pepper, garlic powder, and paprika.
Cook potatoes in an air fryer at 400F for about 20 minutes, shaking them a couple of times during cooking.
Cut chicken breasts into small cubes. Season with 1/2 teaspoon each of salt and pepper, and 1 teaspoon each of paprika, onion powder, and Italian seasoning.
Melt butter in a skillet over medium-high heat and cook the seasoned chicken until it reaches an internal temperature of 165F.
Add minced garlic and Buffalo Wild Wings Garlic Parmesan Sauce to the skillet, stirring to coat the chicken.
Once potatoes are done, add them to the skillet and toss to coat with the sauce.
Sprinkle shredded mozzarella cheese on top and either place a lid on the skillet until the cheese melts or broil in the oven until melted.

Crispy Baked Potato Wedges

4 medium russet potatoes, 1 1/2 to 2 lbs scrubbed and rinsed
1/4 cup extra virgin olive oil
1/2 tsp fine sea salt , or kosher salt
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp garlic powder
2 Tbsp parsley, finely chopped
1/4 cup parmesan cheese, grated
Instructions
Preheat the oven to 450F. Line a rimmed baking sheet with foil or parchment paper. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 4-5 wedges, 1/2- thick. Place potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 min then drain well and thoroughly pat dry with a tea towel or paper towels and place in a large dry mixing bowl.

Season potatoes with salt, paprika, pepper, and garlic powder and toss to combine. Drizzle potatoes with 1/4 cup of olive oil and toss to coat potatoes in oil.
Immediately place potatoes on the lined sheet in a single layer, cut-side-down, and bake at 450F for 20 min then flip the potatoes and bake another 12-15 minutes or until potatoes are crisp on the outside and tender inside.
If using the topping, transfer the hot potato wedges to a mixing bowl, sprinkle with parmesan and parsley, and toss to combine. Serve right away with your favorite dipping sauce. 

Cheesy BBQ Bubble & Squeak Cakes with Crispy Bacon

Ingredients:

500 grams of potatoes, peeled and cubed,

250 grams of shredded Brussels sprouts,

100 grams of cheddar cheese, grated,

50 grams of parmesan cheese, grated,

150 grams flour,

100 grams of bacon,

2 tablespoons BBQ sauce,

1 tablespoon olive oil,

salt and pepper to taste.

Instructions:

Step 1: Boil the potatoes until tender, then mash them until smooth.

Step 2: Blanch the Brussels sprouts in boiling water for 2 minutes, then drain and mix with the mashed potatoes.

Step 3: Stir in the cheddar and parmesan cheeses, flour, and a pinch of salt and pepper.

Step 4: Form the mixture into cakes, roughly 2 inches in diameter.

Step 5: In a frying pan, cook the bacon until crispy, then set aside.

Step 6: Using the same pan, add olive oil and fry the cakes on medium heat until golden brown on both sides, about 4-5 minutes per side.

Step 7: Brush the cakes with BBQ sauce and serve topped with crispy bacon.