Air fryer chicken wings

Ingredients

• 2 lb chicken wings 
• 1 tbsp paprika
• 1 tbsp garlic powder 
• salt to taste
• pepper to taste

Instructions

• Prepare ingredients for the recipe. 
• Toss seasoning together with chicken wings. 
• Place one row of chicken wings in an air fryer. Bake them at 380°F for 15 minutes. Toss to turn chicken wings, set heat to 400°F and bake them for 5 more minutes. Time might be different depending on the size of the chicken. 
• Serve chicken wings hot out of the air fryer.Get you some ranch and turn up 😂😂😂

Air fryer cabbage

INGREDIENTS:

• 1/2 head cabbage
• 1-2 tbsp olive oil
• coarse sea salt
• pepper

INSTRUCTIONS:

1. slice cabbage into 2” slices - then quarter the slices
2. places pie shaped slices into air fryer
3. drizzle olive oil over all slices of cabbage
4. sprinkle salt & pepper
5. air fry at 375 for 5 minutes
6. toss cabbage with tongs - pieces will fall apart into large chunks
7. air fry 3-4 additional minutes

Air fryer Ribs

Ingredients

• 1 rack baby back ribs
• 1 cup BBQ Sauce, more if you like to baste them.

salt, pepper, liquid smoke, other spices as desired.

Instructions

1. Start by patting the ribs down with a paper towel, then add the salt, pepper, and liquid smoke. After you rub it into the ribs, leave for about 5 minutes.
2. Rub the BBQ Sauce over the RIbs. Covering both the top and the bottom of the ribs.
3. Place the ribs into the air fryer basket.
4. Set the time for 12 minutes at 400 degrees F, and then flip them for another 8 minutes.  Baste the ribs with additional BBQ Sauce.
5. Check the internal temperature of the ribs, they should be at 145 degrees F.

   
   
6. Plate, serve and enjoy!

Pork chop

Ingredients

• 8 oz pork chops (four) bone-in center-cut or boneless (see recipe notes) 
• 1 tsp olive oil

Pork Chop Seasoning

• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper

Instructions

1. Preheat your air fryer to 380ºF.
2. Brush both sides of pork chop with a little olive oil.
3. Mix the pork seasonings together in a bowl (this is enough for four pork chops) and apply to both sides of the pork chop.
4. Place pork chop in air fryer and cook for between 9-12 minutes, turning the chop over halfway, until it reaches a minimum temp of 145°F (exact cook time will vary depending on thickness of pork and your model of air fryer)

Baked potato

Ingredients

• 4 medium Russet potatoes washed
• 1 teaspoon Avocado oil
• 1/2 teaspoon sea salt

Instructions

• Rub the washed potatoes with avocado oil and place them in the Air Fryer basket.
• Sprinkle sea salt on all sides.
• Cook in the Air Fryer on 400°F for about 40 to 50 minutes, flipping half-way through. Check to see if they are fork tender by piercing them with a fork down the lengthwise down the center of potato.
• Squeeze open the potato and sprinkle with salt and pepper to taste. Top with butter and add other toppings as desired.

CARAMEL POUND CAKE

Ingredients

For the Cake:

• 1 cup unsalted butter, room temperature 2 sticks
• 1/3 cup vegetable oil
• 2 1/2 cups granulated sugar
• 3 cups sifted cake flour
• 6 large eggs room temperature
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract

For the Caramel Icing:

• 1 1/2 sticks butter
• 2 cans evaporated milk 
• 2 cup granulated sugar
• 1 teaspoon pure vanilla extract

Instructions

For the Cake:

• Preheat oven to 325 degrees.
• In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
• Turn mixer to medium speed and mix in eggs one at a time until well incorporated.
• Add in vanilla extract and mix.
• Sift cake flour, baking powder and salt into a medium sized bowl.
• With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.
• Do not over mix.
• Spray Bundt  cake pan with baking spray or grease and flour them.
• Pour batter into cake pans and spread evenly.
• Bake in preheated oven at 325  for 1 hour and 30 minutes or until fully baked (but DON'T OVER-BAKE THIS DELICIOUS CAKE- CHECK THEM EARLIER SO THEY DON'T DRY OUT). TAKE A TOOTH PICK AND STICK IT INSIDE THE CAKE AFTER ONE HOUR TO SEE IF IT COMES OUT CLEAN.
• Remove cake pans from oven and cool on cooling racks for 10 minutes.
• Remove cakes from pans and wait until completely cooled to ice.

For the Caramel Icing:

• Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
• Leave over medium to low heat stirring periodically for about 1 1/2- 2 hours (watch the entire time to make sure it does not burn or stick but ... cook until thickened and caramel has darkened to a lovely golden brown.
• Make sure that the caramel turns Nice and golden like the color of this cake in this photo before stopping the heat.
• It should also thickly coat the back of a spoon to ensure thickness.
• Be careful to watch, adjusting heat temperature to not let it burn.
• Remove from heat and add in vanilla extract.
• Cool for about 15-20 minutes to allow it to thicken before icing the cake.

Quesadilla

INGREDIENTS

Quesadilla Sauce Ingredients:

1/4 Cup Mayo

2 Tsp Jalapenos diced

1/2 Tsp Cumin

1/2 Tsp Paprika

1/8 Tsp Hot sauce 

1/8 Tsp Garlic Powder

1 Dash Salt

 Quesadilla Ingredients:

4 Boneless chicken thighs 

1 Cup Mexican blend cheese 

6 Flour Tortillas (Medium size)

INSTRUCTIONS

How To Make Quesadilla Sauce:

Add all ingredients to a small bowl. Stir well to combine. Set aside.

How To Make Quesadilla:

Salt & pepper chicken thighs  on both sides. Heat 1 1/2 Tbsp of vegetable oil over medium-high heat in a skillet. Add chicken breast and cook until done (when internal temperature reaches 165 degrees F). Remove chicken from skillet and thinly slice.

Place tortilla on hot skillet. On one side of the tortilla, place 1/4 cup of the shredded cheese and Place half of the chicken on top of the cheese.

On the other side, spread about 1.5 tablespoons of the sauce. Fold tortilla over and press gently with your spatula. Cook until cheese is melted and bubbly, 2-4 minutes each side.

Use a pizza cutter to slice each quesadilla into 2 pieces.

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Buffalo chicken meatballs

Ingredients

Meatballs

• 1 Pound Ground Chicken 
• 1/2 Cup almond flour 
• 1 teaspoon garlic powder 
• 1 teaspoon Onion powder
• Salt to taste
• 1 Large Egg
• 1 Tablespoon Buffalo Sauce

For the Sauce

• 1/2 Cup Melted butter
• 1 Cup Buffalo Sauce

Instructions

• Preheat the oven to 375F.  In a large mixing bowl, mix together all of the meatball ingredients.  Portion the mix into meatballs 1-2 inches thick.  I do 1 inch for appetizer and larger for dinner portions.
• Place the meatballs on a lined baking sheet and bake in the oven for 10 minutes.  While the meatballs are cooking, combine the sauce ingredients in a bowl, and divide in half into 2 bowls.  Reserve one bowl for extra dipping sauce.
• Remove the meatballs from the oven and toss in the sauce.  Place back on the baking sheet and bake for 8 more minutes.  Repeat this step 2 more times.
• Serve with the extra sauce and ranch dressing.
  

Butter Biscuits

INGREDIENTS

• 2 cups all-purpose flour (lightly scooped into measuring cups and leveled off) 
• 1/4 tsp baking soda 
• 1 TBSP baking powder 
• 1 1/4 tsp kosher salt 
• 3 oz (6 TBSP) unsalted butter, very cold and cut very small 
• 1 cup buttermilk, very cold 

INSTRUCTIONS

1. Preheat your oven to 475°F.
2. Combine the flour, baking soda, baking powder, and salt in a large bowl and whisk together.
3. Add the cold butter pieces into the dry ingredients and cut into the flour, using a pastry cutter or a fork, until it resembles coarse meal.
4. Add the cold buttermilk into the bowl and stir with a spoon or a rubber spatula JUST until combined. This should only take a few turns. The dough will be pretty wet and sticky.
5. Turn the dough out onto a lightly floured board. With floured hands gently pat out (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Add a tiny bit of flour over top if needed and fold the dough over itself about 5 times, gently pressing down in between each fold. Gently pat the dough out to a 1 inch thick.
6. Use a round cutter to cut into rounds about 2 1/2 inch wide. You can go smaller for more biscuits.
7. Gently pat the scraps together to cut out the rest of your biscuits.
8. Place the biscuits in a buttered pan close together. I used a 10" cast iron skillet, but you can also use a cake pan, a spring form pan, or a baking dish.
9. Immediately place the biscuits in the oven and bake at 475F for about 11-15 minutes. DO NOT open the oven door for AT LEAST the first half of baking time. You want the steam to stay trapped in the oven to help with the rise. Brush biscuits with melted butter if desired.

Fried Pork Chops

Ingredients

• 4 pork chops
• 1 cup flour
• 1-1/2 tbsp paprika
• 1 tsp fresh ground pepper
• 1 tsp seasoned salt
• 1-1/2 tsp cayenne
• 3 eggs
• 1 cup of milk
• 1 tbsp hot sauce
• canola oil for frying

Instructions

1. Mix flour, paprika, pepper, salt, and cayenne together in a shallow plate.
2. Beat eggs and hot sauce and milk together in a small bowl, transfer to a shallow plate.
3. Lightly cover a pork chop in plastic wrap and bash it with the flat side of a meat hammer (from the middle out) until it is half the thickness it was when you began.
4. Repeat with other pork chops.
5. Add enough oil in a heavy high sided pan (like a Dutch oven) to reach half way up the pork chop.
6. Dredge each pork chop in flour, egg Mix, then flour again and place on a rack. Allow to dry for about 5 minutes while your oil is heating.
7. Pre-heat oil until it reaches 360 F.
8. Carefully place one pork chop into the oil and set a timer for 5 minutes. Ideally, you want the temperature to stay between 360-375 F so keep a eye on it.
9. When the timer beeps, carefully flip the pork chop over and fry for another 5 minutes. Remove and place on a paper towel covered plate.
10. Repeat with the rest of the pork chops, adjusting the temperature as needed.
11. Enjoy with more hot sauce or served with rice or mashed potatoes .