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Tag: Food

Another Air Fryer Pork Chop Recipe

Ingredients:

2 center cut, bone-in pork chops

2 tablespoons brown sugar

1 tablespoon paprika

1 1/2 teaspoons salt

1 1/2 teaspoons black pepper

1 teaspoon ground mustard

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

2 tablespoons olive oil

Instructions:

Preheat air fryer to 400 degrees

Pat chops dry with a paper towel

In a small bowl, mix together all dry ingredients

Coat the chops in olive oil

Rub chops in the mix (use all of the mix)

Cook at 400 degrees for 14 minutes (flip after 7 minutes)

Air Fryer Steak Tips

Ingredients:

1.5 pounds sirloin steak

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons salted butter

4 cloves minced garlic

1 tablespoon parsley

Instructions:

Cut the steak into bite size pieces.

In a medium to large bowl, add the olive oil, steak, salt, and pepper. Toss to combine.

Preheat the air fryer to 400 degrees.

Cook steak for 4 minutes and check for doneness. NOTE: I prefer my steak a little pink. Cook to your desired tenderness, however, watch closely.

While steak is cooking, melt butter in a skillet on the stovetop. Once melted, add garlic and cook for 30 seconds while stirring. NOTE: Garlic should start to brown.

Add steak to garlic butter and toss to coat.

Add parsley on top.

Chicken Parm Meatballs

Ingredients:

16 oz pasta (fettucine in the picture)

30 0z pasta sauce

1 pound ground chicken

1/2 cups Panko

1/3 cup grated Parmesan cheese

1/4 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

1 large egg

2 tablespoons cooking oil

Instructions:

Combine the Panko and seasoning (Parmesan cheese, garlic powder, basil, oregano, salt, and pepper) into a small bowl and stir.

Place the ground chicken in a large bowl. Add the Panko/seasoning mixture to the chicken, along with the egg. Evenly distribute the contents by hand.

Shape the combined mixture into meatballs.

Heat 1 tablespoon of cooking oil in a large skillet over medium heat.

Once skillet is hot, add half the meatballs. Cook meatballs for one minute each side (6 sides) until browned and completely cooked through.

Transfer the cooked meatballs to a clean plate.

Repeat with the other half of meatballs.

While meatballs are cooking, boil water in a large pot and cook the pasta for 7-10 minutes. Drain when cooked.

Add the sauce to a medium sauce pot and heat over medium-low. Stir occasionally.

Add all meatballs to the heated pasta sauce and stir.

Pour meatballs and sauce to the drained pasta and stir.

Air fryer hash browns

Constantly Cooking with Paula Roy

A tasty low-fat treat!

You might never buy frozen hash brown patties again after you try this recipe. I’ve intentionally structured things so you make the patties ahead of time and freeze them, which means you can make a big batch if you like then just cook up a few at a time as you wish. I don’t peel the potatoes as I like the texture and flavour of the skin, not to mention the extra nutrition, but the choice is yours. If you don’t have a microwave, you can parboil the whole potatoes in a large pot of water for just a few minutes; let cool and then shred them. Don’t skip the soaking time – it’s crucial to get some of the starch out so you end up with crispy hash browns. Many people think of hash browns as a breakfast food but I think they’re ideal any…

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Chicken Parm Casserole

Ingredients:

4-6 boneless, skinless chicken breasts (cut into bite size pieces)

1 cup mayo

1 cup Parmesan cheese

1 teaspoon seasoning salt

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon Panko bread crumbs

Instructions:

Preheat the oven on BAKE for 375 degrees.

Cut the chicken breasts in cubes or bite size pieces.

In a small bowl, combine the mayo, 3/4 cup Parmesan cheese, seasoning salt, pepper, garlic powder, and paprika.

Place sliced chicken into a lightly greased 9X13 casserole dish.

Spread mayo mixture evenly on top of the chicken. Make sure to cover each piece, including getting down into the gaps.

Sprinkle remaining 1/4 cup Parmesan cheese, as well as the bread crumbs evenly across the top of the chicken.

Place baking pan into the oven and bake for 30-35 minutes.

PARMESAN CHICKEN CASSEROLE — MANGIA MAGNA

Everyone needs a quick and easy go-to meal for those busy days and this is mine.  INGREDIENTS  6 boneless, skinless chicken breasts – pounded slightly and sliced on the diagonal and cut into bite size pieces  1 cup mayonnaise   1 cup shredded Parmesan cheese  1 tsp seasoning salt  1/2 tsp ground black pepper  1 tsp garlic powder  1 tsp paprika  DIRECTIONS  In a small bowl, combine…

PARMESAN CHICKEN CASSEROLE — MANGIA MAGNA

Mac and Cheese #2

Ingredients: 4 cups dried macaroni

1 whole egg

4 tablespoons salted butter

1/4 cup all purpose flour

2 1/2 cup whole milk

2 teaspoons dry mustard

1 pound cheese, grated

1/2 teaspoon salt (more if needed)

1/2 teaspoon seasoned salt (more if needed)

1/2 teaspoon ground black pepper

Ritz crackers, Doritos, or desired topping

Instructions:

Cook the macaroni until very firm.

In a small bowl, beat the egg.

In a large pot or skillet, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. whisk continuously while cooking for 5 minutes.

Pour in the milk and add the mustard. Whisk until smooth. Cook for 5 minutes or until mixture is significantly thick. Reduce the heat to low.

Borrow 1/4 cup of the sauce and slowly pour it into the beaten egg. Whisk constantly to avoid cooking the egg. Whisk until smooth.

Pour the egg mixture into the sauce, whisking constantly until smooth.

Add in the cheese and stir to melt.

Add salt, seasoned salt, and pepper into the sauce. Add more if needed. More is better!

Pour in drained macaroni and stir to combine.

Pour into a baking dish, top with extra cheese and either crumpled Ritz crackers or Doritos.

Cook at 350 degrees for 25 minutes.

Pulled Pork Wraps w/ Apple Salsa

The Bo Kitchen

These were absolutely banging if I do say so myself.

Pulled Pork:
Pork
1 litre stock
2 bay leaves
1 tsp each garlic, cumin, coriander, paprika, cinnamon, onion powder
1 tbsp sugar
4 tbsp sriracha

Place the above ingredients into either a pressure cooker or a slow cooker and cook until tender – timings will vary based on your appliance and pork joint. I pressure cooked my tenderloin for 20 minutes.
Remove the meat and shred with two forks and set aside. Remove the bay leaves from the residual cooking liquid and then pour into a pan. Bring to a boil and reduce by at least three quarters. Add the meat to the reduced sauce and cook for another minute or two whilst stirring to ensure it’s fully coated.

Apple Salsa:
Onion
Green apple
Cherry tomatoes
Fresh herbs – mint & parsley
Sesame seeds
Nigella seeds
Rice vinegar
Honey

Finely…

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