Mock chicken legs- Air Fryer

 

Ingredients

• 1.5 lbs Ground Pork
• 1 lb Ground Veal or Lamb (we used lamb which worked great)
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 tsp Brown or Yellow Mustard
• 1 tsp Worcestershire Sauce
• 1/2 An Onion Diced
• 1 tsp Italian Seasoning
• 1 Egg (for meat)
• Skewers cut to fit in your Air fryer 
• 4 Eggs (for wash)
• 1.5 cups Plain Bread Crumbs
• 2 tbsp Olive Oil
• 1 cup Water
• 2 tbsp Corn Starch

Instructions

• Mix in a medium to large mixing bowl the following: salt, pepper, mustard, Worcestershire sauce, onion, Italian seasoning, 1 egg, ground pork, and ground lamb (or veal)
• Form chicken leg shaped patties
• Push one end of the skewer about halfway into the patty
• Use your hands to form a chicken leg shape around the skewer (repeat to use all of your meat mixture)
• Beat 4 eggs with light salt and pepper on a plate
• Dump (and spread out) 1.5 cups of bread crumbs on a different plate
• Wash your Mock Chicken Legs in the egg and then carefully press the legs into the bread crumbs (complete this step with all meat skewers)
• Use a paper towel to rub down the inside of your instant pot with ~2 Tbsp of olive oil
• Add 1 cup of water to the bottom of the air fryer 
• Stand all of the formed mock chicken legs up inside the air fryer 
• The water helps with the grease 
•  This step is for the instant pot -Allow the Instant Pot to Natural Pressure Release for another 10 minutes
•  This step is for the instant pot After 10 minutes, release the remaining pressure manually 
• Plate all Mock Chicken Legs (keep in microwave or covered while following the next steps to create gravy)
• Mix 2 Tbsp of cornstarch with 4 Tbsp of cooking fluid from the instant pot to create a slurry
• Press Sauté and mix in your cornstarch slurry
• Add a little salt and pepper, stir, and taste to make sure your gravy is perfect
• Stir and simmer until the gravy is velvety, then cancel your saute mode on your instant pot
• Pour as much gravy as you want on your plated Mock Chicken Legs and dig in!
  When using the air fryer cook for 10 and check for doneness .. you can use the air fryer or instant pot.
  

Salmon bites

 INGREDIENTS

• 1 Lb. salmon cut it into 3-inch cubes
• 2 teaspoons Paprika
• ½ teaspoon cayenne pepper
• ¼ teaspoon pepper
• ½ teaspoon salt
• ¾ teaspoon garlic powder 
• 2 teaspoons parsley flakes 
• ¼ cup oil for cooking 

INSTRUCTIONS

• First cut the salmon into 3-inch cubes and pat dry and set aside. I removed the skin; you can keep it if you want.
• In a large bowl add all spices together and mix well
• coat the salmon pieces well with the spices . And set aside for 15 minutes.
• Get the pan ready.  At this time I was getting the water ready for my mashed potatoes. Yes honey I used instant potatoes. Who has time to peel potatoes on a week day.
• Heat oil in a pan and then add salmon pieces and cook for 2-3 minutes or until the one side is cooked then flip and cook the other side too.
• When both sides are cooked well remove from the pan and serve.  I also made shrimp. I used the same seasoning on my shrimp and Cooked my shrimp for 2 minutes on each side.
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Lemonade

 Ingredients

  

• 6 lemons thoroughly washed
• 1-1¼ C. granulated sugar I prefer using 1 cup of sugar. 
• 4 C. Hot water
• 1 C. ice plus extra to serve

Instructions

 

• Thoroughly wash and dry the outsides of the lemons. 
• Using a lemon squeezer, cut the lemons in half and squeeze the juice into a large bowl. Try to avoid the seeds as best you can.
• Set the lemon juice aside. 
• Pour the sugar over the lemon juice . Stir well and wait for the hot water . It’s up to you if you use boiling water or hot tap water. I happen to love my tap water 💧. When the water is hot mix it with the sugar.
• The lemon and sugar mixture should look wet at this point. Pour 4 cups of boiling water over the sugar and lemon juice  mixture. Stir to dissolve all of the sugar. Allow to cool to room temperature. 
• Strain out the seeds if you can , if not it’s okay .
• To the warm syrup at 1 cup of ice. 
• After you have squeezed all of the juice from the lemon cut them in slices and add them to your pitcher . You never want to mix hot liquids in a pitcher, you never know 🤷🏾‍♀️It may be glass and shatter.
• Chill the lemonade for a couple of hours and serve over plenty of ice.Or if you can’t wait like me get you a glass and take a break from cooking 😂😂
  

Chicken and gravy

 Ingredients

For the Chicken Fried Chicken

• 2 boneless skinless chicken breasts
• 1 cup buttermilk
• 1 large egg
• ¾ cup all-purpose flour
• ¼ cup cornstarch
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon ground black pepper
• ½ teaspoon black pepper
• Vegetable oil for frying

For the Gravy

• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• 2 cups whole milk
•  salt to taste
• black pepper to taste

Instructions

For the Chicken Fried Chicken

• Slice chicken breasts in half horizontally, creating four thin portions. If necessary, place between two pieces of plastic wrap and pound to ½-inch thickness.
• In a shallow bowl, whisk together milk and egg. In a separate shallow bowl, whisk together flour, cornstarch, salt, and spices.
• Dredge each piece of chicken in milk then in the flour mixture. Place on a wire rack and repeat until all chicken is coated. Allow to rest and make the gravy.
• When ready to cook, heat 1-inch of cooking oil in a large skillet set over medium heat. Fry the chicken in batches (if necessary) for 6-8 minutes, flipping as needed, until golden brown. Remove to a paper towel-lined plate to drain while cooling.

For the Gravy

• In a large saucepan set over medium heat, melt the butter. Whisk in flour and cook for 2-3 minutes, until golden. Whisk in milk and season with salt and pepper, to taste.
• Bring mixture to a simmer and cook until slightly thickened, 3 to 4 minutes, then remove from the heat. Taste and season as necessary, then serve with hot chicken.

Cheddar Garlic Biscuits

 

Materials

• 2 cups Bisquick
• 1/2 cup cold Water
• 3/4 cup grated Sharp Cheddar Cheese
• 1/4 cup Butter diced . 2 tablespoons melted for later 
• 1 teaspoon Parsley Flakes
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Italian Seasoning

Instructions

• Preheat oven to 450°F.
• Mix together baking mix, then the butter . Once you have taken a fork and mashed the butter into pea size pieces add cold water, and grated cheese.
• Roll out biscuits in a floured surface. Biscuits should be approximately one inch thick. You don’t have to roll the biscuits, you have options.
• Cut biscuits with a cutter or use a drinking glass
  As a cutter to stamp out the dough
  Or use a ice cream scoop but don’t fill it up all the way if you have the big scoop like me 😂
• Place onto an un-greased baking dish.
• Melt butter and seasonings together. Now save this part for later.  But don’t do it until you take the biscuits out of the oven.
• Brush biscuits with the butter and spices on step 6.
• Bake for 8 - 10 minutes.
  
  
  
  
  
  
  
  

Crispy Parmesan chicken

 

 

INGREDIENTS

• 2 chicken breasts, boneless skinless
• 1 Tbsp unsalted butter, to cook
• 2 Tbsp oil, to cook

bowl 1:

• 2 large eggs
• 1 garlic clove, minced
• 1 tsp italian seasoning
• 1/2 tsp salt

bowl 2:

• 1 cup grated parmesan cheese
• 2 Tbsp plain bread crumbs
• 2 Tbsp all-purpose flour

INSTRUCTIONS

• Slice the chicken breast in half lengthwise. Beat chicken with a meat mallet until even in thickness.
  
• Combine all the ingredients for the egg mixture in bowl 1 and the parmesan mixture in bowl 2.
  
• Dredge the chicken generously in the egg mixture, allow any excess egg mixture to drip off. Generously coat in the parmesan mixture, pat the mixture onto the chicken so it's fully coated.
  
• In a skillet, over medium heat, heat butter and oil. Once hot, add the chicken and cook about 3-4 minutes per side until chicken is cooked. 
  
• Enjoy, family ❤️.!

Mexican cornbread w/ jiffy

 EASY MEXICAN CORNBREAD 

With Jiffy 

INGREDIENTS

• 2 boxes Jiffy Corn Muffin Mix– It HAS to be Jiffy!  You won’t get the same results with other brands.
• 2 eggs- Large
• 1 can creamed corn– I use the original variety (not low sodium) any brand (Libby, Green Giant, store brand, etc)
• 1 can mild chopped green chiles – Use the 4.5 oz size can. I prefer Old El Paso chopped green chiles because they are a bit more crushed so they really incorporate the flavor well.
• 1/4 cup chopped jarred jalapeños (optional)- To prep these, drain the jalapeño slices and then chop them.  If you chop them more finely it will distribute the flavor a bit more,or if you leave them larger you will get spicier bites.
• Preheat oven to 350˚F.
• In a large bowl, mix all ingredients together until everything is combined and just moistened. Make sure that everything is mixed in and there are no dry spots, but it will turn out more tender if you don’t over mix.
• Spread in the dish of your choice and bake according to the directions for your choice below.  You can use metal or glass to bake in and your choice of square, round, rectangle or muffin sized.  I also sometimes make them in mini muffins for my kids, but it makes like a billion mini muffins so I usually do one tray in my mini muffin pan then use the remaining mixture to make six or so regular muffins.
• Cook time guide:
• Cornbread should be cooked until the center is set and a toothpick comes out clean. It is hard to give an exact cooking time because each oven and climate cook differently so you may need to watch it a bit the first time you make this for it to come out perfectly, but it will be worth it!
• My biggest piece of advice is that you don’t want to over cook the cornbread.  Over cooking will result in a much more dry cornbread with a more dull flavor.  Here are a few tips on making sure to get the perfect cook:
• If you touch the pan and it jiggles, it isn’t close and probably needs at least 10 more minutes
• I like to watch the center. If it is shiny it probably isn’t ready yet.
• Once you think it is done, use a toothpick.  Insert it into the center and if it comes out clean or with just a couple of individual crumbs it is done!
• 1- 8×8 square pan- 40-50 minutes
• 1- 8 in round- 40-50 minutes
• 1- 11×7 rectangle dish- 35-40 minutes
• 12 corn muffins- 15-20 minutes

Garlic butter Salmon

 

Ingredients

 

1 pound salmon cut into 4 pieces

Salt & pepper to taste

1 tablespoon olive oil

4 tablespoons butter divided

1/2 tablespoon lemon juice or more, to taste

4-5 cloves garlic minced

1 tablespoon chopped fresh parsley optional

Instructions

Take the salmon out of the fridge 15-20 minutes before starting the recipe if you can. 

Cut the salmon into 4 equal pieces and pat it dry with paper towel. Season each piece generously with salt & pepper.


Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Allow the pan to heat up for a few minutes.


Cook the salmon (skin-side down) for 5 minutes, then reduce the heat to medium and flip the fish over and cook for another 2-4 minutes (should be cooked through). Transfer the salmon to a plate.


Turn the heat down to medium-low. Add the remaining butter to the pan and let it melt. Stir in the garlic and lemon juice. Continue stirring for a minute or so until the garlic is just cooked (do not let it burn or it'll taste bitter). Take the skillet off the heat once it's done. 


Add the salmon back to the skillet and spoon some sauce over top and sprinkle parsley on if using. Serve immediately. I like to add more fresh lemon juice to mine, so you may want to serve it with lemon wedges so everyone can add more as needed. The salmon skin is nice and crispy (and tasty) if you eat it right away, but you can easily peel it off once it's cooked if you prefer.

Lemon parsley Rice

    •    2 cups long grain rice

    •    2 tablespoons butter

    •    4 cups chicken broth

    •    Juice and zest of 1 lemon

    •    1 tablespoon fresh parsley chopped

    •    1/4 teaspoon turmeric (optional)

Instructions

    1.    Melt butter in a large saucepan

    2.    Add rice and stir.

    3.    Allow the rice to brown for about a minute while stiring

    4.    Add chicken broth and turmeric.

    5.    Bring to a boil then reduce heat to low, cover and simmer for 20 minutes.

    6.    Remove cover and add lemon juice, zest and parsley.

    7.    Mix well and serve.

Turkey Tacos

 Ingredients

• 6 flour tortillas .. any kind

Filling

• 1 pound lean ground Turkey or beef. I used Turkey 
• 1 packet of taco seasoning any kind
• ½ cup water
• 8 ounces sharp cheddar cheese . I used shredded 

Pico de Gallo (or use premade) I made my own

• 4 medium Roma tomatoes seeded and diced
• ½ cup finely chopped white onion
• 2 tablespoons cilantro leaves chopped
• Juice of 1 lime
• 1/4 teaspoon salt
• 1 teaspoon pepper 
• 1 teaspoon garlic powder 
• Instructions

• In a large skillet over medium-high heat, crumble and brown ground Turkey or beef until no longer pink. Drain grease.
• Stir in water and taco seasoning, and other spices continuing to crumble ground beef with a potato mashed until it’s finely crumbled. Bring to a gentle boil and simmer for about 10 minutes. Once the mixture has thickened and is saucy, remove from heat.
• Wrap the tortillas in a clean kitchen towel or paper towels and heat in the microwave for 20 seconds to warm and soften. Unless you have a tortilla warmer.
• Mix the pico de gallo ingredients together in a medium bowl.
• Lay a tortilla on a flat surface and scoop the meat mixture, pico and cheese down the center. Tuck in the sides and roll up like a burrito.
• Wrap each taco in a paper towel and microwave for 15-20 seconds to melt the cheese.
  
• Serve immediately. ❤️❤️

Chicken Noodle soup

 

Ingredients ( go easy on the salt)

• 4 chicken thighs, skins removed (bone-in or boneless) or 6 chicken legs 
• 8 cups chicken broth, we used low sodium
• 6 cups water
• 2 Tbsp olive oil, to saute vegetables
• 1 medium onion, finely chopped
• 2 medium celery sticks, finely chopped
• 2 carrots, sliced into rings
• 1/2 lb rotini pasta
• 3 Tbsp fresh or dried dill
• 1 tsp , of your favorite salt-free seasoning
• 1 Tbsp sea salt, or to taste
• 1 garlic clove, pressed or 1 teaspoon minced garlic 

Instructions

1. In a large soup pot, combine 6 cups water with 8 cups chicken broth and 1 Tbsp sea salt. Bring to a boil then add chicken thighs and boil partially covered 20 min while you prep the vegetables, skimming off any foam that rises to the top. 
   
2. In a large skillet over medium/high heat, add 2 Tbsp olive oil and sauté onion and celery until softened then transfer to the pot.
   
3. Add 1/2 lb pasta and sliced carrots to the soup pot and continue cooking for 15 min at a low boil or until pasta is at the desired softness.
   
4. While pasta is cooking, remove chicken thighs or legs from the pot and use either forks or your hands to shred the chicken, discarding any bones and fat which should come off easily. Return shredded chicken to the pot.
   
5. Season soup with 1 tsp of your favorite salt free seasoning or if you’re like me just use seasoning salt  and more salt to taste if needed. Press in 1 garlic clove. Finally, add 3 Tbsp dill and remove from heat. Enjoy! With the people you ❤️ 

Crockpot pork chops

 Ingredients

• 4 large, thick pork chops. I used boneless. You can use bone in.
• 1 - 10.5 oz. can cream of chicken soup
• 1 - 1 oz. packet of onion dip mix
• 1 - 0.87 oz. packet of Turkey gravy mix
• 1/2 cup chicken broth (or water)
• 1 teaspoon seasoning salt 

• 1/2 tsp. pepper
• 2 Tbsp. corn starch
• 2 Tbsp. water

Instructions

1. Add the cream of chicken soup, onion dip, Turkey gravy mix, pepper, seasoning and chicken broth to a bowl, or the slow cooker, and mix together.
2. Add the pork chops to the slow cooker.
3. Pour the gravy mixture over the pork chops.
4. Cover with the slow cooker lid and set the cooker on low heat for 5 hours.
5. In 5 hours, mix the cornstarch and water. Add to the slow cooker. Replace cover and cook for half an hour more.
6. Remove lid, and use a fork to  check pork chops. They should be really tender . Remove bones and dispose of them. If you use bone  in. I used boneless.
7. Add pork to mashed potatoes or rice and cover with gravy. I used potatoes.

Creamy Ra’men Noodles

 

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• Ingredients

  
  

  • 3  (3 ounce) packages ramen noodles, any flavor, with seasoning packet
  • 2 cups water
  • 2 tablespoons butter
  • 1/4 cup milk
  • 1 teaspoon garlic 
  • 1 teaspoon black pepper 
  • 1 teaspoon cayenne pepper 
  • 1 tablespoon flour 

  How to make it happen 

  
  

  • Bring water to boil in a small sauce pan.
  • Add dried noodles and cook 3 minutes, or until noodles are tender. Stir occasionally.
  • Do not discard water water. Keep noodles in sauce pan and remove from heat .
  • In another skillet Add butter, garlic and flour and stir for 2 minutes on low heat.
  • Add milk and contents of seasoning packet.
  • Heat on low heat and stir until butter is melted and add noodles and the other spices . 2 cups of water and stir til noodles are coated with creamy sauce. 

•