Left over ham baked potatoes (Air fryer)

 Ingredients

• 4 medium baker potatoes
• 1/2 c. sour cream
• 3/4 c. milk
• 2/3 c. white cheddar, grated
• 1/2 c. grated Parmesan
• 1/4 tsp. garlic salt
• 1 1/2 c. diced ham
• 8 oz. sharp Cheddar, shredded
• 1/3 c. green onion, chopped

Instructions

1. Poke each potato 2 inches deep with a knife three times. Microwave the potatoes for 5 minutes. Flip the potatoes over and microwave for an additional 5 minutes, or until they are soft.
2. Using an oven mitten to protect your hand from the hot potato, slice them in half lengthwise and scoop out the flesh, leaving a 1/4 inch of potato on the edges.
3. In a small bowl, mash the potatoes and add the sour cream, Parmesan, White Cheddar and garlic salt. Fill the potato skins with the mashed potato mixture and using the back of a spoon, form a hole in the center. Fill each hole with 3 Tablespoons of diced ham.
4. Arrange 4 potato skins in a small Airfryer or 8 in a larger Airfryer. (If using a regular smaller Airfryer, you will have to do these in 2 batches, or if you are a small family just bake a few❤️
5. Bake at 300° in the Airfryer for 10 minutes. Top with shredded cheddar and bake an additional 2 minutes.
6. Serve topped with diced green onions.

Cream soup for dressing

 INGREDIENTS

  

FOR THE CREAM OF CHICKEN

• 1/4 c butter
• 1/4 c flour
• 3/4 c chicken broth
• 3/4 c whole milk

FOR THE CREAM OF CELERY

• 1/4 c butter
• 1/4 c flour
• 1/4 c finely diced celery
• 3/4 c vegetable broth
• 3/4 c whole milk

FOR THE CREAM OF MUSHROOM

• 1/4 c butter
• 1/4 c flour
• 1/4 c diced or sliced mushrooms
• 3/4 c vegetable or beef broth
• 3/4 c whole milk

INSTRUCTIONS

 

For the Chicken

• Melt the butter over medium heat in a saucepan.
• Whisk in the flour and let it cook for a minute until bubbly.
• Whisk in the liquids and allow the mixture to come to a gentle boil, stirring continually.
• Boil 1 minute until thick and creamy.
• Use as needed for your recipes.

For the Celery or Mushroom variations

• Melt the butter in the saucepan, and add in your celery or mushrooms. Let them simmer in the butter until tender. Whisk in the flour, and continue as above.

Nutritional information is auto-generated and the accuracy is not guaranteed.

Injecting my butterball Turkey

 

How To Inject a Turkey

If you enjoy more flavor in your turkey, try injecting it with your favorite marinade. Rubs, brines and sauces deliver flavor to the surface of the turkey, but injecting flavor inside guarantees juiciness throughout the meat. Fill the needle injector with your favorite marinade (If you are using a needle injector you may have to use a coffee or spice grinder to make sure all dry herbs are small enough to fit through the needle) and insert it into the breasts and thighs of the turkey (see the diagram above). Each thigh and each side of the breast should be injected with .5 ounces of marinade for every 5 lbs. of turkey.

Club sandwich

 

Ingredients

• 6 slices bread toasted
• 6 tablespoon mayonnaise
• 4 ounce turkey slices
• 1 large tomato sliced
• 2 slices cheddar cheese
• 4 ounce ham slices
• 6 slices bacon cooked
• 4 leaves lettuce
• salt and pepper to taste

Instructions

• Spread 1 tbsp of mayonnaise on one side of each slice of bread. Arrange 2 slices down on your cutting board with mayo side up. Top each slice with half of turkey, tomatoes, and a slice of cheddar cheese.
• Place a slice of bread with mayo side down over the cheddar cheese. Top each with ham, 3 slices bacon and 2 leaves of lettuce. Season with salt and pepper and place remaining slices of bread over the lettuce with mayo side down. 
• Cut the sandwiches in half or quarters and serve with potato chips.

Notes

1. Secure the sandwich layers together with a toothpick or cocktail stick!
2. Switch out the cheese for a spicy jalapeno cheddar for an extra kick.
3. You can change up the ingredients to suit your preference!
4. Leftovers can be kept for 3 to 4 days in the refrigerator.

Potato and sausage soup

 

INGREDIENTS

• 1 pound Italian sausage, loose or casings removed
• 1 1/2 pounds Yukon gold, Russet or Red potatoes cut into a 1″ dice, skins on or off
• 1 tablespoon olive oil (If needed)
• 1 cup diced onion
• 1 tablespoon chopped garlic
• 1 teaspoon kosher salt
• Fresh black pepper to taste
• 2 tablespoons flour
• 2 cups chicken broth
• 2 cups beef broth
• 10 ounces frozen spinach, defrosted and squeezed dry
• 15 ounce can diced tomatoes with juice
• 4–5 fresh thyme sprigs
• 3/4 cup heavy cream
• 1/4 cup grated parmesan cheese

INSTRUCTIONS

1. Spray a large dutch oven or soup pot with non-stick cooking spray over medium heat. Add the sausage, breaking up with a spoon or spatula until almost cooked through.
2. Add the onions and garlic to the pot with the sausage and the drippings, stirring and cooking until softened about 3-4 minutes. Add the diced potatoes and cook another 3-4 minutes, then season with salt and pepper. If your sausage didn’t produce enough drippings you can add an additional tablespoon of olive oil to the pot.
3. Add the flour, stir to combine and then keep stirring to scrape up the bottom of the pot and then add the chicken and beef broths, spinach, diced tomatoes and thyme sprigs. Bring to a simmer and cook, partially covered for 20-25 minutes, stirring occasionally so the potatoes don’t stick to the bottom of the pot as they cook.
4. Check to see if the potatoes are tender, then remove about 1 cup of the potatoes to a bowl and mash with a fork or a potato masher. Return the mashed potatoes to the soup and stir to combine. Stir in the heavy cream and parmesan cheese and then taste the soup for seasonings.
5. Cook the soup for another 10 minutes, uncovered on low heat so that the flavors can combine. Remove the thyme sprigs and serve. If you don’t have thyme sprigs use dried thyme.

Sausage hash brown casserole

 

 Ingredients:

• 2 lb hot breakfast sausage
• 1 (30-32oz) bag frozen shredded hash browns
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 cups shredded cheddar cheese
• 8 eggs
• 2 cups milk

Instructions:

• Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
  
• In a large skillet, cook sausage until no longer pink. Drain fat and set aside.
  
• Add hash browns to skillet and cook until lightly brown. (Add a little oil to the skillet if necessary.) Place hash browns in bottom of lightly greased 9x13-inch pan. Top with sausage and cheese.
  
• Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.
• **Cover and refrigerate at this point if baking later.**
• Bake, uncovered, for 35-40 minutes.

Notes:

Can substitute turkey sausage.

Can make casserole in advance and refrigerate or freeze for later.

To bake after refrigerating, you may need to add a few minutes to the cooking time.

To bake after freezing, thaw completely and bake as directed above.

To reheat after freezing, thaw completely. Cover with aluminum foil and bake at 350ºF for 30 to 40 minutes, until warm all the way through.

Lunchroom brownie’s

 

Ingredients

For this delicious brownies, you will need :

• 1 cup of butter, melted and cooled.
• 1 ¼  cups of granulated sugar.
• 4 eggs, at room temperature.
• 1 tablespoon pure vanilla extract.
• ¾ teaspoon salt.
• 2 cups all purpose flour.
• 1 cup unsweetened cocoa powder.
• 1 cup of chopped chocolate or large chocolate chips.

Chocolate Frosting Ingredients:

• ¼ cup butter
• ¼ cup milk
• ¼ cup unsweetened cocoa powder
• 3 cups powdered sugar

Instructions

• Preheat oven to 350°F. Line a 9x13 inch pan with foil. Grease it with butter so that the batter does not stick. Put the pan aside
• Pour melted butter into a mixing bowl, add cocoa powder. Stir it until smooth.
• Combine the chocolate mixture with flour and sugar. Whisk it. Add eggs and vanilla extract. Stir care fully until combined.
• Pour the batter into the prepared pan and smooth out. Bake for 25-30 minutes. For reliability, insert a toothpick into the center of the cake, and if comes out dry, then the brownie is done. Take the cake out from the oven, let cool slightly.
• Meanwhile, prepare the icing. Mix milk, cocoa powder, butter and powdered sugar until smooth. Pour the resulting mixture over warm cakes. Put brownie in the refrigerator for 20 minutes to cool down
• Once the dessert has cooled, cut it into small bars and serve.

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.
• 
  

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 😂😂