Buffalo Sauce

• Combine the Hot Sauce, Butter, White Vinegar, Worcestershire Sauce, Cayenne Pepper, Garlic Powder and Salt in the Pot
• Bring to a simmer, while stirring
• Remove from heat and set aside, stirring occasionally

Chicken Thigh

• Combine the Chicken Thighs, Olive Oil, Garlic, Onion Powder, Oregano, Paprika and Pepper in the Bowl
• Add about 1/4 cup of the Buffalo sauce, and allow to marinate for about 30 minutes
• Add the Chicken Thighs to the Air Fryer, and cook at 400℉ for 10 minutes
• Flip the Chicken Thighs and cook for another 6 minutes
• Drizzle the Buffalo Sauce over the Chicken Thighs and serve

• Heat the Olive Oil in the Fry Pan, over medium high heat
• Season the Pork Chop with the Salt and Pepper
• Once the Fry Pan is hot, melt 2tbsp of Butter, add the Pork Chops and ½tbsp of Thyme
• Cook the Pork Chops for about 4-5minutes on each side
• Add the remaining Butter and Garlic and Thyme
• Using a spoon drizzle the garlic butter sauce over the pork chops, flipping often for about 4-5 minutes

• Combine the Ground Beef and 1tbsp of the Chili Powder
• In the Stock Pot, brown the Ground Beef, Onion, Diced Green Chilis, Garlic and Mushrooms
• Drain the fat
• Add all other ingredients, and bring to a boil
• Allow to simmer for 45-60min

• In the large Bowl, mix the Chicken Bouillon, Tomato Paste, Apple Cider Vinegar, Honey, Soy Sauce, Mustard, Smoked Paprika, Onion Powder, Garlic Clove, Liquid Smoke, Adobo Sauce and Chipotles
• Place Chicken Breasts in InstantPot and cover with sauce
• Ensure the InstantPot is set to Sealing, and cook on high pressure for 8min
• Allow the pressure to release naturally
• Shred the Chicken Breasts with forks and enjoy!

• Rinse and pat the Chicken Thighs with a paper towel
• Combine the Onion Power, Garlic Powder, Thyme, Rosemary, and Cayenne in the Bowl
• Coat the Chicken Thighs with the spice mixture
• Heat the Olive Oil in the Fry Pan over medium heat
• Sear the Chicken Thighs for 5 minutes, until golden and cripsy
• Flip and cook the Chicken Thighs for 2 more minutes
• Move the Chicken Thighs to the sides of the Fry Pan, and add the Margarine to the middle of the Fry Pan
• Once the Margarine has melted, add the Garlic and saute for 30 seconds
• Increase the heat to Medium High, and add the Wine and Chicken Broth
• Stir in the Chicken Thighs and let simmer until the liquid reduces by about half

• In the Bowl, mix the Ground Beef, 2 Garlic Cloves, Egg, Parmesan Cheese, Parlsey, Chili Pepper Flakes and season with the Salt and Pepper
• Form into tablespoon sized meatballs
• Heat the Fry Pan over Medium heat, add the Olive Oil and cook the meatballs until golden on all sides, approximately 10 minutes
• While the meatballs as cooking, cook the Pasta until just before done
• Transfer the Meatballs to a place, and wipe down the Fry Pan with a paper towel
• Melt the Butter into the Fry Pan, add in the rest of the Garlic, and cook for 1 minute
• Mix the Pasta into the Garlic Butter and add in the Lemon Juice
• Add the Meatballs back in and heat until warmed through

• In the Fry Pan, heat one tbsp of Olive Oil
• Saute the Onion, until tender, approximately 3min
• Add in the Garlic, and cook for another minute before removing from heat
• In the Bowl, combine ¼cup Marinara Sauce, Grated Cheese, Bread Crumbs, Italian Seasoning, Oregano, Salt and Pepper
• Add in the Onion mixture and Ground Chicken
• Form into 4 patties
• In the Fry Pan, heat 2tbsp of Olive Oil over medium heat
• Fry the patties for about 4-5min per side, until done, and cover with the Mozzarella Cheese, until melted
• Serve on buns, and top with remaining Pasta Sauce and Parmesan Cheese

• In the Fry Pan, heat up the Olive Oil on medium-high heat
• Lightly season the Chicken Breast with a bit of Salt and Pepper
• Brown the Chicken in the Fry Pan for 3-4 minutes
• In the Bowl, mix the Honey, Soy Sauce, Garlic and Chili Pepper Flakes
• Add the mixture to the Fry Pan, and cook with the Chicken Breasts for another 5 minutes

• Add all ingredients to the stock pot
• Simmer uncovered for 1½hrs, stirring occasionally
• Let the mixture sit overnight and remove excess fat
• Scoop the mixture into 4 Pie Shells
• Use remaining 4 Pie Shells as top crust,, piecing with a fork