AIR FRYER ZUCCHINI CHIPS

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I decided to try something different and make zucchini chips, there are so many ways you can cook t hese up with herbs and spices, Try t hem, it will become another favorite way to eat zucchini I bet.

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SERVINGS:4

What you Need:

2 medium sized zucchini

1 Tablespoon olive oil

1/4 teaspoon paprika(use any spices you like, get creative)

salt and pepper

How to Make it: 

Start by slicing your zucchini ⅛ inch thick with a mandolin. Pat to dry with a paper towel.

In a medium sized bowl add the zucchini, olive oil, paprika, and salt and pepper.

Lay the zucchini in a single layer in the air fryer basket.

Cook at 350 degrees for 4-5 minutes. Flip the chips and fry for an additional 2-3 minutes. Check the chips frequently to make sure that they don’t burn.

Tips for Making Perfect Air Fryer Zucchini Chips

Here are a couple more things to keep in mind as you make your delicious air fried zucchini chips. You can easily tweak the flavor to your liking. Each batch will turn out so perfectly, you’re going to love them!

Use a Mandoline: Using a mandoline slicer will make your life so much easier! It gives you thin, even zucchini slices every time.

Don’t Overcrowd Air Fryer: Only cook a small batch of these chips at a time. Air flow is crucial for them to cook through properly. If there’s not enough space between each chip, they may end up soggy instead of crispy and golden. I have an air fry oven full size, this has been a game changer in cooking. Also you can pop these in a broiler for just a minute to really brown them up, we like them this way.

Switch Up Flavor: Feel free to customize these zucchini chips with all of your favorite seasonings and spices! A few fun ideas to try are lemon pepper, Cajun seasoning, ranch dressing mix, or even just a sprinkle of parmesan cheese and garlic powder!

Storing Leftover Chips

Because these zucchini chips are so easy to whip up, sometimes my eyes are bigger than my stomach when I make a batch. Good news is, you can easily store them and snack on them later!

At Room Temperature: Store any leftover chips in an airtight container for up to 3 days.

Creamy Garlic Mushrooms and Bacon

Creamy Garlic Mushrooms and bacon in a mouthwatering cheesy sauce as a side or main. The best Low Carb or Keto Mushroom Recipe!

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Servings: 8

Calories: 387 kcal

What you need:

1-2 strips bacon, cut into strips

1 tablespoons butter

16 ounces brown mushrooms, washed (pat dry with paper towle)

1 tablespoon olive oil

1/4 cup dry white wine (or chicken broth/stock)

6 cloves garlic finely chopped

1/2 cup heavy cream, (thickened cream or evaporated milk)

1 teaspoon fresh chopped parsley

1 teaspoon fresh chopped thyme

Salt and pepper to season

1/4 cup fresh shredded or grated mozzarella

1/4 cup fresh shredded or grated parmesan cheese

How to make it:

Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.

In the same pan, melt the butter. Add the mushrooms, drizzle with oil and mix through, scraping up any browned bits from the bottom of the pan. Fry for 2-3 minutes to lightly brown mushrooms and release their juices (if any). 

Pour in the wine (or broth) and let reduce for 2 minutes, while occasionally stirring. 

(Preheat broiler or oven grill.)

Add in the garlic and stir it through for a minute, until fragrant. Pour in the cream and herbs. Reduce heat down to low. Gently simmer until tender (about 4-5 minutes) and sauce is slightly thickened. Season with salt and pepper.

Add the bacon back in and give everything a good mix to combine all of the flavours together. Top the mushrooms with the mozzarella and parmesan cheese.

Broil until cheese is melted and bubbly and mushrooms are done to your liking (about 3-5 minutes).

Serve warm.

Loaded Sliced Baked Potatoes

 

Loaded Sliced Baked Potatoes

For a delicious easy twist on the classic baked potato, make these cheesy Loaded Sliced Baked Potatoes. Thick potato slices baked until golden brown then topped with melted cheddar, crispy bacon, and chopped green onions, served with sour cream for dipping.  

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SERVINGS 6

What you need:

3 large russet potatoes washed and dried

1 tablespoon oil vegetable, canola, or olive oil

Salt and pepper to taste

2 cups cheese shredded(any kind you like on potatoes, I used Colby and Monterey today)

6 slices bacon uncooked(optional)

1 tablespoon Italian seasoning blend and or Everything Bagel seasoning

2 green onions diced

How to make it:

Preheat oven to 375F degrees.

Slice the potatoes into 1/2-inch thick rounds. Place the potatoes on a large baking sheet in an even layer. Use a pastry brush to lightly coat the top and bottom of each potato slice with oil. Season with salt and pepper.

Bake the potatoes at 375F for 25 minutes.

While the potatoes bake, cook the bacon in a frying pan over low heat, turning occasionally for even cooking. Once fully cooked and crispy, remove the bacon from the pan and set aside to cool, then crumble once fully cooked; keep the bacon drippings for the next step.

Remove the potato slices from the oven and lightly brush on all sides with the bacon drippings.

Return the potatoes to the oven and bake for 10 more minutes.

Top the potatoes with grated cheese and crumbled bacon. Place back in the oven to bake until the cheese is melted, about 5 minutes.

Remove the potato slices from the oven, then sprinkle with Italian seasoning and green onions.

Serve immediately with sour cream.

These go really well with my Amazing Crusted Chicken

Jalapeno Hush Puppies

Hush puppies with a pop of jalapeno peppers make any dish taste better.

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Servings: 16

What you need:

2 jalapeno peppers, seeded & chopped

1 cup plus 3 tablespoons all-purpose flour

2 cups cornmeal

1 1/2 teaspoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 egg, large

1/2 cup buttermilk

1 green pepper, small, chopped

1/2 cup butter, melted

1 cup onion, grated

1 cup water

1 teaspoon salt

Oil for deep-fat frying

How to make it:

Thoroughly combine the flour with cornmeal, baking powder, baking soda, 

sugar and salt in a large bowl. Whisk the egg with buttermilk, butter and 

water in a separate bowl.

Add in the green pepper, jalapenos and onion; give everything a good stir. 

Stir the mixture into the dry ingredients until just moistened.

Heat the oil either in a deep-fat fryer or an electric skillet, to 375 F. 

Using teaspoonfuls; carefully drop the batter into the hot oil (work in 

batches) & fry until golden brown on both sides. Place them on paper towels 

to drain. Serve & enjoy. 

These go great with Fried Cornmeal Breaded Fish recipe Here

Spinach Cheese Pie

 

Spinach Cheese Pie

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This pie is full of flavor and makes a great side dish or vegetarian main dish. Try mixing up cheese flavors how you like for different flavors and see which you prefer or to go with different main dishes.

4-6 servings

Calories @295kcal

INGREDIENTS

Crust:
One 9" Pie Crust
FILLING:
1 tablespoon olive oil
1 small onion, finely chopped
10 ounces frozen chopped spinach, thawed and squeezed dry or fresh chopped
1 cup ricotta cheese
4-6 ounces shredded Mozzarella cheese (less cheese is easier to fold crust)
4-6 ounces shredded Pepper Jack cheese or your choice (less cheese is easier to fold crust)
1 large eggs
1 tablespoons finely chopped fresh dill
1 tablespoons finely chopped fresh parsley
¼ teaspoon salt
1/4 - 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

Preheat oven to 350°F. Baking sheet spray with nonstick spray.

In a medium skillet, heat the olive oil over medium heat for about 1 minute. Add the onions and cook until softened, about 5 minutes, stirring often. Set aside.

In a large bowl, stir together onion, drained spinach, all the cheese, egg, dill, parsley, salt and black pepper. Spread gently on half of pie crust. Fold the pie crust over in half and pinch edges together. Brush pastry lightly with melted butter. Top with a little parsley. 

Bake until crust is golden and filling is bubbling gently, about 30-45 minutes. Slice into wedges. Serve warm.

NOTES

*If covered tightly and refrigerated, this pie can be assembled early in the day and baked later. Cold pot pie will probably need to bake an additional 5 minutes.

Roasted Onion Potatoes

Here's an easy side dish that is tasty and fast to make when time is short or you want to cheat on
They are so good, crispy, full of flavor

ingredients
Bake 350 degrees
serves 4-5

what you need:
1 package onion soup mix dry
4 medium to large potatoes cut in chunks(can leave skins on)
drizzle olive oil(about 2-3 tablespoons

how to make it:
wash but don't peel potatoes cut into small chunks
place in large baggie or bowl, toss with olive oil
pour soup mix in and stir around a few seconds to coat
Put into pan or sheet pan and spread out
bake an hour in oven, stir halfway through
Serve with cheese, sour cream, green onions or toppings you like