Air Fried Pickles

 

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These crispy air fryer pickles are the perfect snack or appetizer to make at home. They turn out just as crisp as the traditional fried pickle, without all of the grease! Be aware all air fryers cook differently so you might need to adjust cooking time. Ours is big, so it takes a bit longer than when using the smaller air fryers

4 SERVINGS

Ingredients

2 cups dill pickle slices
1 cup flour
1 tablespoon Cajun seasoning
2 large eggs
1 cup panko bread crumbs
1 teaspoon garlic powder
1 teaspoon smoked paprika

Instructions

Drain the pickles and lay on a paper towel lined baking sheet. Pat the dill pickles dry.

Add the flour and Cajun seasoning to a shallow bowl and stir to combine. 

Add the eggs to a second bowl and whisk until smooth.

Add the panko, garlic powder, and paprika to a third shallow bowl and stir to combine.

Dip the pickles first into the flour, then the egg, and then panko being careful to coat the pickles evenly. 

Arrange the pickles in an even layer in an air fryer basket. You may have to work in batches, depending on the size of your air fryer. 

Air fry at 400 degrees for 25-30 minutes, flipping the pickles over halfway through. After 15 minutes, check pickles for crispness and continue cooking for 1-2 minutes to reach your desired level of crispness.

Serve immediately.

Notes

You may use any type of Cajun seasoning you like or swap it for another type of seasoning blend.

Goulash

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A LONG time popular recipe, with cheese added for the best flavors ever. I changed it up just a pinch and we really liked it a lot.

What you need:

2 lbs ground beef or turkey
3 tsp minced garlic
1 large Yellow onion, diced
2 1/2 cups water
1/2 cup beef broth
1/3 cup olive oil
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
1 T Italian seasoning
1 T Adobo Seasoning
3 bay leaves
1 T seasoned salt
1/2 T black pepper
2 cups pasta, uncooked (I used pretty bow ties)
1 cup shredded Mozzarella Cheese
1/2 Cup Shredded Cheddar Cheese

How to make it:

In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.

Add garlic, onions, olive oil & until meat is fully cooked.

Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.

Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.

Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined

Cover once again and allow to simmer for about 30 minutes

Once cooked, remove the bay leaves

Add only the cheddar cheese and mix until combined

Add mozzarella right before serving

ENJOY!

Pumpkin Pecan Skillet Cake

This delicious cake has a salted butterscotch glaze!

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Servings10 servings

Calories570kcal

INGREDIENTS

CAKE:
1½ cups granulated white sugar
¾ cup (1½ sticks) salted butter, at room temperature
¾ cup unsweetened pumpkin puree
3 large eggs
1 teaspoon vanilla extract
1½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅓ cup buttermilk
½ cup finely chopped pecans (optional)
GLAZE:
2 cups powdered sugar, sifted
½ cup butterscotch or caramel syrup
1 to 2 tablespoons milk
flaky sea salt, (optional)

INSTRUCTIONS

Preheat the oven to 350 degrees F. Butter a 10-inch cast-iron skillet.

MAKE THE CAKE:

In a large mixing bowl, use an electric mixer to combine the sugar and butter until they are well mixed. Mix in the pumpkin, eggs and vanilla.

In a separate bowl, whisk together the flours, baking powder, salt, cinnamon, nutmeg and cloves. Add the dry ingredients to the wet ingredients and mix until combined. Add the buttermilk and mix until incorporated. Stir in the pecans (if using). Scrape the batter evenly into the prepared skillet and smooth the top. Bake 40 to 45 minutes, or until the center is set (a toothpick inserted into the center should come out clean). Let the cake cool completely in the skillet.

ADD THE GLAZE:

In a medium bowl, whisk together the powdered sugar, syrup and 1 tablespoon of milk. If the mixture is too thick, add another teaspoon or more of milk. It should be of thick "drizzling" consistency.

Drizzle the glaze onto the cake in the skillet. Save the extra glaze (in a covered container) to add extra drizzle to individual servings. If you're into adding sea salt, sprinkle it on top!

NUTRITION

Serving: 1slice | Calories: 570kcal | Carbohydrates: 83g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 291mg | Potassium: 172mg | Fiber: 2g | Sugar: 66g | Vitamin A: 3404IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg

Jambalaya

 

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Fall is here and we are in the mood for something a little spicy that warms the soul, so I am making Jambalaya. I put tomatoes in mine, that's an option. Actually when making these foods there are lots of options, like what meats, sausages, chicken, turkey, seafoods or all vegetarian you want to use. Today I am using chicken, small shrimp, and some sausages sliced.

A little history of creole foods and southern cooking recipes:

Jambalaya

Think of jambalaya as a distant relative of paella. It's got protein and vegetables (sometimes tomatoes, sometimes not), with rice and stock later simmered together or combined before serving.

Gumbo

In contrast, gumbo — a mix of vegetables and meat or shellfish with thickened stock — is thinner and served as a soup alongside rice that's cooked separately.

Etouffée

Different from gumbo (which is considered a soup), étouffée's a main course, made of one type of shellfish (crawfish or shrimp, for instance) that's been smothered in a thick sauce and sometimes served ladled over rice.

What you need:

3-4 tablespoon butter or olive oil
1 large red onion (medium dice)

1 stalk celery (diced)
1 large red bell pepper (medium dice)

4-5 garlic cloves minced

1 pound boneless chicken breasts or thighs

1 pound sausage (I used an Italian sausage and smoked kielbasa)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt (divided)
1 teaspoon  pepper (ok I use black ground, white and mixed from my grinder)

1 cup uncooked white rice
1 (28 ounce) can diced tomatoes or crushed
1 (32 ounce) container chicken broth (low sodium)
1/2 teaspoon paprika

2 bay leaves

1 tablespoon healthy creole seasoning
hot sauce (to taste)

1 pound frozen shrimp (pre-peeled and deveined)

How to make it:

To a Dutch oven or heavy-bottomed pot, add butter/oil and place over medium-high heat. Add onions, celery and peppers and sauté for 5 minutes. Add chicken, garlic powder, onion powder, salt, pepper, and cook until chicken is done. Drain excess fat. Add the other meats or sausages, stir to combine and cook through for 1-2 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice,  chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes, stirring occasionally. Add shrimp, bring to a simmer and cook another 5 minutes or until shrimp turn pink.

Remove from heat and serve. 

Chicken Spaghetti Casserole

 

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This casserole is pure comfort food. So good you will ask for it often or get asked to make it a lot, it's easy, tasty and looks so yummy.

6 servings

INGREDIENTS

7 ounces thin spaghetti
1 tablespoon salted butter
2 cups sliced mushrooms
1 medium onion, chopped
½ cup chopped celery
Two 10.75-ounce cans cream of mushroom soup(or cream of chicken)
1 cup nonfat milk
8 ounces sharp cheddar cheese (can sub reduced fat)
2 cups chopped cooked chicken breast
1 teaspoon Tabasco sauce
salt and pepper, to taste
½ cup shredded Monterey Jack cheese(can use different cheeses to suit)

INSTRUCTIONS

Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray.

Cook pasta according to package directions, but only cook it until it's al dente (you still want a little bite to it). Drain the pasta and set it aside.

Melt butter in a large, deep skillet over medium heat. Add mushrooms, onion, celery and bell peppers. Cook until the vegetables have softened, 4 to 5 minutes. In a medium bowl, mix milk and soup until smooth. Add this mixture to the vegetables in the pan. Stir in cheddar cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth. Add in chicken, pasta and tabasco, and season to taste with salt and pepper. Pour the mixture into the prepared casserole dish. Sprinkle Jack cheese on top.

Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown.

NOTES

*Leftovers of this casserole are great for a couple of days after making it.

*Turn this casserole into a day-after- holiday meal by adding leftover turkey instead of chicken.

Creamy Broccoli Cheesy Potato Soup

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Time for soup, this is delicious, use your favorite melting cheese, I used Cheddar and Muenster with some Parm. You can use vegetable stock for vegetarian if you like. Broccoli or cauliflower works great in the soup.,  creamy goodness cheesy good.

What you Need:

5 1/2 Tbsp butter , divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped celery (2 stalks)
1 cup chopped yellow onion (1 small)
4 cloves garlic , minced
3 cups low-sodium chicken broth or vegetable broth for vegetarian soup
3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large)
3 cups chopped broccoli florets (from about 2 heads)
1/4 tsp dried thyme
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
3 cups milk (preferably 1% or 2%)
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese (I used 1 cup cheddar 1 cup Muenster
1/3 cup finely shredded parmesan cheese (1 oz)

How to Make it:

In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.

Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.

Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).

Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheese and parmesan cheese until melted. Serve warm.

Note

This broccoli potato cheese soup won't freeze well because of the dairy. If making in advance, store in the fridge for 1-2 days.

If you don't have cheddar, try using a good melting cheese such as Gruyere cheese. A little blue cheese would also work really well.

You could also use cauliflower instead of broccoli in this vegetarian potato soup recipe.

Baked Parmesan Tomatoes

These Parmesan Tomatoes are quick to make, and have good flavor. Tomato lovers like us will appreciate these.

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What you NEED:

4 tomatoes 
sliced 1/4 cup freshly grated Parmesan cheese 
1 teaspoon chopped Italian Seasonings

1/4 teaspoon garlic powder
1/4 teaspoon salt Freshly ground pepper, to taste 
4 teaspoons extra-virgin olive oil 

Preheat oven to 450° F Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil Bake until the tomatoes are tender, about 10 minutes Then what I do with some is cook them another 5 minutes or broil till the cheese is slightly burnt because I like it that way.

Don't knock it till you tried it!

Air Fryer Breaded Pork Tenderloin Sandwich

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I lived in Iowa for several years as a kid and young adult – a breaded pork tenderloin sandwich is near and dear to my heart but I just can’t find a good one here in Oklahoma. So – I decided to get in the kitchen and made my own! The best part is you can make big sandwiches with them or slice them up and make tenders or sliders! I bet once you try these you'll like them too

WHAT YOU NEED:

4 pork tenderloins or boneless pork chops(pounded with a meat mallet)
1/2-1 cup all-purpose flour
2 large eggs lightly beaten
1 cup Panko bread crumbs
salt, pepper(I use coarse)
garlic powder, dash of cayenne(optional)
olive oil spray

HOW TO MAKE IT:

Place one pork chop in a ziploc bag and pound them until just 1/4-inch thick – using the flat side of a meat tenderizer.

Get two plates and a bowl. In one plate, pour flour. In bowl, whisk together eggs, salt & pepper. In the last plate, place the bread crumbs and stir in salt & pepper.

For full size sandwich – Take one flattened chop and dredge both sides in flour, then egg, then bread crumbs. For tenders – slice flattened chop into 3-4 slices and dredge as noted.

Gently place pork into air fryer. Spritz with olive oil spray.

For full size sandwich – air fry at 400 degrees for 7 minutes. Open air fryer, flip, spray and air fry for 7 minutes more. I did 12 on each side as my air fryer is also my oven, so it's bigger and takes longer to cook. You may need to cook longer, different air fryers heat differently I find mine needs longer. For tenders – air fry at 400 for 4 minutes or longer per side – spraying each side with olive oil spray. Transfer to a plate and repeat the process until all pieces of pork are fried.

For full size sandwich – serve on bun and top with mayo, mustard, ketchup, onions and pickles. For tenders – dip in your favorite sauce! (Honey Mustard, Ranch or Fry Sauce!)

Crock Pot BBQ Pulled Chicken

Tender juicy chicken cooked in this BBQ sauce is a great recipe to cook easily in your crock pot. Taste delicious and serves well for parties, family times, or just an easy meal.

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what you NEED:

3 chicken breasts
1 (18 oz) bottle Sweet Baby Ray's Hickory & Brown Sugar Barbeque Sauce
1/3 cup light brown sugar
2 tbsp apple cider vinegar

Dash or two of Frank's Hot Sauce
1 tsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/4 tsp smoked paprika
1/4 tsp chili powder
1/4 tsp ground white pepper

1/4 tsp cumin

How to MAKE IT:

Place chicken breasts in the Crock-Pot. Turn heat to low.

In a separate bowl combine Sweet Baby Ray’s Barbecue Sauce, light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper. Use a whisk to stir and combine.

Pour the barbecue sauce mixture into the slow with the chicken breasts. Use a spoon to stir and coat all chicken with the barbecue sauce mixture.

Cover and cook on low for 6-7 hours, or high for 3-4.

When chicken is tender and pulls apart easily with a fork it is ready to be shredded.

Using two forks, shred chicken while still in the Crock-Pot. Mix chicken and barbecue sauce together until well coated.

Serve on buns, topped with onions, pickles and whatever you like.

NOTES

Tip: Do not cook chicken from frozen. Make sure the chicken is fully thawed before adding to Crockpot

NUTRITION

Calories: 1999kcal | Carbohydrates: 285g | Protein: 149g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 434mg | Sodium: 6064mg | Potassium: 3827mg | Fiber: 5g | Sugar: 241g | Vitamin A: 1793IU | Vitamin C: 11mg | Calcium: 263mg | Iron: 6mg

IN THE FRIDGE

Leftover cooked BBQ pulled chicken can be stored in the refrigerator in an airtight for up to three days. When reheating, make sure it’s piping hot throughout.

IN THE FREEZER

BBQ pulled chicken can be frozen for up to three months in an airtight container.