Air fryer cheeseburgers

 

Ingredients

• 1.5 pounds of lean beef
• 1 Large Egg
• 1 TBSP Worcestershire Sauce
• 1 tsp thyme
• Salt and pepper to taste
• Nonstick spray
• 6 slices cheese

Instructions

• In a mixing bowl combine the beef, egg, Worcestershire and seasoning. 
• Form 6 quarter pound patties. It is important to make them all the same size so that they cook evenly and at the same time. I used a food scale for this. I got it when I was counting points 😂
• Spray your fryer basket with nonstick spray. That is all the oil you need! Place 4 burgers in the basket. Set the heat to 375-380. You will cook the burgers for 8-12 minutes depending on how done you like your burgers. 8 minutes will be more medium whereas the 12 minute mark will be more, well done. You will want to flip your burgers half way through.
• Once your burgers are done you can place cheese on them and put them back in the fryer and select the keep warm button. This will melt your cheese while you get your toppings together, or you can open it up any time during the cooking phase and add your cheese.
• If you would like fries, they are just a quick step in the air fryer as well and the fryer is so easy to clean it is a quick swipe and then you have fries going as well. I just quickly wiped and cleaned the grease from the burgers out, sprayed the basket again and threw some frozen fries into the basket. Set the fryer for 400 degrees and cooked 10-15 minutes. I opened it up half way through and shook them to make sure they were cooking evenly and salted them.

Air Fryer sweet potato fries

 

Ingredients

• 2-3 Sweet Potatoes
• 2-3 Tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/2 teaspoon garlic powder

Instructions

1. Clean the sweet potatoes and pat them dry. Slice them into long and skinny french fry pieces about 1/4 inch to 1/2 inch wide. Thinner fries will be crispier.
2. Preheat the air fryer to 400 F.
3. Spray a little bit of olive oil on the air fryer basket to coat the bottom. This is separate from the 2-3 Tablespoons called for in the recipe.
4. Put the sweet potato pieces in a bowl. Drizzle them with the oil, then add the salt, pepper, paprika and garlic powder. 
5. Toss everything so the fries are coated with the oil and seasonings.
6. Put the sweet potato fries in the air fryer basket, leaving room for the air to circulate. You might need to cook these in batches, depending on the size of your air fryer.
7. Cook at 400 F for 10 minutes. Halfway through take the basket out and shake it or flip the fries over.
8. After 10 minutes check the fries. They are done when they are wrinkled and just starting to get dark brown on the edges. 
9. If they need more time put them back in for another 1-5 minutes. The cooking time will depend on how thick the fries are and your air fryer's wattage.
10. Continue to cook another batch of fries. You can store the fries in a 220 F oven to keep them warm while you make more batches.

Notes

Switch up the seasoning for different flavors. Use 2 teaspoons of cinnamon for sweet fries or 2 teaspoons of chili powder for spicy fries. This way you can use one as a dessert and one as a side.

Spaghetti w/ homemade Meat sauce

 

Ingredients

• 1 pound 85% lean ground beef
• 1 yellow onion chopped
• 4 stalks celery chopped
• 4 garlic cloves minced or pressed
• 1 29- ounce can diced tomatoes
• 1 29- ounce can tomato sauce
• 1 6- ounce can tomato paste
• 2 7- ounce cans sliced mushrooms
• 1 cup red wine
• 1 15- ounce can beef broth
• 5-6 whole cloves
• 2 bay leaves
• 2 tablespoons sugar
• 1/4 cup chopped fresh parsley or 4 teaspoons dried
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 pound dried spaghetti noodles
• grated Parmesan cheese

Instructions

1. In a large heavy bottomed stock pot over medium high heat, cook the ground beef until browned, about 5-7 minutes, stirring occasionally. Drain the rendered fat and add the meat back to the pot. 

2. Add the chopped onion, celery and garlic and cook until the vegetables soften, about 5-7 more minutes. 

3. Add the rest of the ingredients (except the spaghtti noodles and Parmesan), stir, and bring to a boil. Reduce the heat to simmer, stir and cover with a lid, and cook for at least three hours on medium low heat, stirring occasionally.

4. Cook the spaghetti according to the package directions in generously salted water. Drain and mix into the spaghetti sauce. 

5. Serve with grated or ground Parmesan cheese and chopped fresh parsley if desired.

Crockpot Meatballs and gravy

Ingredients

FOR HOMEMADE MEATBALLS:

• 2 Pounds Ground Beef
• 1 Large Egg
• 1 Tablespoon Worcestershire Sauce
• 1 teaspoon Seasoning Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 teaspoon Pepper
• 1 Cup Panko or Plain Breadcrumbs

IF NOT USING HOMEMADE MEATBALLS USE 24 FROZEN MEATBALLS

• 1 Large Onion, Sliced
• 1 (8 Ounce) Package Sliced Mushrooms
• 3 Cups Beef Broth
• 2 (1 Ounce) Packages Brown Gravy Mix
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Ketchup
• 1/2 Teaspoon EACH Garlic Powder, Onion Powder, Salt, Pepper.
• 2 Tablespoons Cold Water
• 2 Tablespoons Cornstarch
• 2 Tablespoons Olive Oil

Instructions

IF USING HOMEMADE MEATBALLS:

• In a large bowl, combine the beef, beaten egg, worcestershire sauce, salt, garlic powder, onion powder, pepper, and breadcrumbs using your hands, just until combined.Form the beef mixture into about 24 meatballs (about 1 1/2 inches in diameter) and set aside on a large plate.
• Heat the olive oil in a large skillet over medium heat.When the oil is hot, add half of the meatballs to the pan and sear on each side for about 2-3 minutes until browned, transfer to the bottom of the slow cooker.Repeat with the remaining meatballs.
• Place the frozen meatballs, sliced onion, and mushrooms in the bottom of your slow cooker.  Set aside.
• In a medium bowl whisk together the beef broth, gravy mix, worcestershire sauce, ketchup, and seasonings.  Pour mixture over meatballs.  Cook on low for 6-8 hours, or on high for 3-4 hours.
• Once cooked, remove the meatballs from the slow cooker and set aside. At this point if your slow cooker was on low, turn it up to high.  Mix together the cold water and cornstarch in a small bowl.  Whisk the cornstarch mixture into the broth for 1-2 minutes until thickened.
• Return the meatballs to the slow cooker and stir gently to coat with gravy.  Serve immediately. 

Guacamole

 

Ingredients

• 3 avocados (large, ripe)
• 1 tomato (medium), seeded and diced
• 1/2 white onion diced
• 1/2 cup cilantro (1/3 bunch) finely chopped
• 3 Tbsp lime juice
• 1/2 tsp seasoned salt
• 1/4 tsp black pepper freshly ground
• 1 teaspoon garlic powder 

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  Instructions

  1. Cut 3 avocados in half lengthwise, remove pits, scrape the flesh of the avocado out with a spoon. Place in a medium bowl with a flat bottom and mash avocados with a potato masher to a chunky consistency. 

  2. Squeeze 3 Tbsp of fresh lime juice directly over avocados while prepping the rest of your ingredients. 

  3. Add diced tomatoes, onion, garlic and chopped cilantro. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir just until combined and serve.

     I made homemade tortilla chips. Just take a package of corn taco shells and cut them into 4 triangular pieces and fry til crispy . I used vegetable oil.

     

     
     

     
     

     
     

     
     

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Steak tacos

 

Ingredients

For the carne asada marinade

• 1 jalapeño, seeded and minced
• 4 cloves garlic, minced (about 2 teaspoons)
• 1/2 cup chopped cilantro
• 1/3 cup olive oil
• juice of 1 orange (about 1/4 cup of juice)
• juice of 1 lime (about 2 tablespoons of juice)
• 2 tablespoons white wine vinegar
• 2 teaspoons chili powder
• 1 teaspoon coarse kosher salt, plus more for grilling
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ancho chili powder
• 1/4 teaspoon freshly ground black pepper,plus more for grilling
• 2 pounds flank steak or skirt steak, excess fat removed

For the tacos

• 16 corn tortillas, warmed (or flour tortillas)
• 1/2 medium onion, finely diced
• 1/2 cup chopped cilantro
• 1 cup crumbled cojita cheese - optional 
• lime wedges, for serving
• other optional toppings: guacamole, pico de gallo salsa

Instructions

For the carne asada marinade

• In a medium bowl, whisk together all of the ingredients except for the steak.
• Place the steak in a large baking dish or gallon size ziplock bag and pour the marinade on top. Turn the steak a few times until it's completely coated with the marinade and refrigerate for 2 to 4 hours. Do not marinate for longer than 6 hours because the meat will start to break down and get mushy due to the acidity in the marinade.
• Remove steak from marinade and discard any excess marinade. Pat steak dry with paper towels and drizzle with a touch of olive oil, enough to coat each side. Season lightly with coarse salt and black pepper on both sides.
• Preheat grill (or cast iron skillet ) to medium-high heat (400-450°F). Grill steaks with the lid closed for 4-8 minutes per side, depending on the thickness. Skirt steak will be closer to 4 minutes per side and flank steak will be closer to 6-8 minutes per side. Or cook on a cast iron skillet for 5 minutes per side.
• Remove steaks and allow to rest for 5 minutes. Slice into bite-sized chunks for easy eating in tacos.

For the tacos

• Place a heaping spoonful or two of carne asada onto warm tortillas.
• Top with diced onions, chopped cilantro, crumbled cojita  cheese and a spritz of fresh lime juice.
• Serve with more of your favorite toppings like guacamole, pico de gallo and salsa if desired.

Spinach Lasagna

 

INGREDIENTS

For the Spinach and Herbs

• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1 tablespoon chopped garlic
• 3 cups chopped fresh spinach
• 1/2 teaspoon kosher salt
• 2 pinches black pepper
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 2 tablespoons chopped fresh basil

For the White Sauce

• 1/2 cup unsalted butter
• 1/3 cup all-purpose flour
• 1 1/2 cups whole milk

For the Ricotta Filling

• 1/2 cup ricotta cheese
• 1 egg
• 2 pinches kosher salt
• 2 pinches black pepper

Everything Else

• 6 ounces shredded provolone cheese
• 3/4 cup grated parmesan cheese
• 8 oven-ready flat lasagna noodles 
• 1/2 teaspoon dried Italian seasoning

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INSTRUCTIONS

1. Preheat the oven to 375°F.

Make the Spinach and Herbs

1. In a 10-inch skillet, heat the olive oil over medium heat. Add the onion and garlic and cook them in the oil for about one minute, or until they are fragrant. Add the spinach and cook it with the onion and garlic until it’s wilted, stirring frequently. Add the salt and pepper, stir, and turn off the heat. Add the chopped herbs, stir to combine, and transfer the mixture to a bowl or plate to cool.

Make the White Sauce

1. In the same skillet, melt the butter over medium heat. Once it’s melted, add the flour and stir to combine. Cook the flour and butter for 30 seconds to a minute stirring continuously.
2. Grab a whisk and add the milk, a little at a time, whisking continuously. Adding the milk in batches will ensure your sauce is smooth. Once you’ve added all the milk cook the sauce for another minute or so until it’s thickened enough to coat the back of a spoon. Turn off the heat and transfer the sauce to a bowl.

Make the Ricotta Filling

1.  In a small mixing bowl, combine the ricotta cheese, egg, salt, and pepper. At this point, you’re ready to start assembling the lasagna so place all of the fillings near your baking dish.

Assemble the Lasagna *******it will be easier to mix the spinach with the ricotta mixture ****

And you can kill 2 birds with one stone 😂😂😂😂

1. Spoon enough white sauce to lightly coat the bottom of the baking dish. Place two uncooked lasagna noodles on top of the sauce.
2. Top the noodles with 1/3 of the spinach-herb mixture and spread it into an even layer. Top the spinach with 1/3 of the ricotta mixture. Top the ricotta with 1/4 each of provolone and parmesan cheese. Place two more noodles on top of the cheese.
3. Spread about 1/2 of the white sauce on the noodles. Top with another layer of the spinach-herb mixture (leaving enough for one more layer) followed by more ricotta (leaving enough for one more layer). Add another layer of provolone and parm (leaving 1/2 for the rest of the layers). Top the cheese with two more noodles.
4. Top the noodles with the rest of the spinach mixture followed by the rest of the ricotta. Add more cheese (leaving enough for the last layer). Top the cheese with the last two noodles.
5. Spread the rest of the sauce over the noodles. Top the sauce with the rest of the cheese. Sprinkle the Italian seasoning over the top.

Bake the Lasagna

1. Cover the baking dish with foil and bake the lasagna for 20 minutes. Uncover and bake for 5 to 10 minutes longer, or until the cheese is melted on top. Rest the lasagna for a few minutes before slicing and serving.

Chicken Fried Chicken

 

Ingredients

• 6-8 thin sliced chicken breasts
• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp season salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 1/2 cup buttermilk
• 1 egg
• 1 Tbs hot sauce
• Oil for frying

Gravy:

• 1/4 cup reserved oil from frying
• 1/3 cup flour
• 2 cup milk
• Salt & pepper

Instructions

• Heat oil in deep fryer or large pan on stove (a few inches deep) to 325.
• In large bowl whisk together your flour, baking powder, baking soda, salt, pepper and garlic powder.
• In another bowl whisk together buttermilk, egg and hot sauce.
• Dredge your chicken in the flour mixture then dip into the egg mixture than back into the flour mixture making sure to press down flour to get stuck on the steak real good.
• Place chicken in pan/deep fryer and fry on each side 3-5 minutes until golden brown, remove and drain on paper towel lined plate, repeat with all chicken.
• To make your gravy, in large pan add 1/4" of oil from cooking and heat on medium-high, stir in your flour until absorbed and cook for about 1 minute.
• Slowly add in your milk whisking to blend and heat until thickened then stir in salt and pepper to desired taste.
• Pour gravy over individual chicken before serving.