Month: March 2024

Chicken(I brined mine first for an hour)

• 4 6 oz chicken breasts
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Mushroom Gravy

• 3 tbsp olive oil
• 8 oz portobello mushrooms sliced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp thyme
• 1/2 tsp black pepper
• 1 tbsp unsalted butter
• 2 tbsp all purpose flour
• 14 oz vegetable stock
• 1 tsp soy sauce

Toppings

• 8 oz Monterrey Jack Cheese sliced
• 1/4 cup Parmesan Cheese grated

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INSTRUCTIONS 

• Rinse chicken and pat dry with paper towel4 6 oz chicken breasts
• Mix together garlic powder, onion powder, paprika, salt & pepper. Season chicken on both sides with the mix.Cook chicken to an internal temperature of 160º F whichever style of cooking you like:Recommended method: Air Fryer – Air fry at 360º for 10-14 min depending on size and thickness of chicken breast. Secondary method: Skillet – over medium high heat, add 2 tbsp olive oil to nonstick skillet. Add chicken and cook for 4-5 min on each side1/2 tsp garlic powder,1/2 tsp onion powder,1/2 tsp paprika,1/2 tsp salt,1/4 tsp black pepper
• While chicken is cooking, in a large skillet, heat olive oil over medium-high heat. Add mushroom to pan and saute for 4-5 minutes. 3 tbsp olive oil,8 oz portobello mushrooms
• Add thyme, garlic powder, onion powder, salt and pepper to pan with mushrooms and stir to coat. 1/2 tsp garlic powder,1/2 tsp onion powder,1/2 tsp thyme,1/2 tsp black pepper
• Reduce to medium heat and add butter. Once melted sprinkle flour over the mushrooms. Stir for one minute. 1 tbsp unsalted butter,2 tbsp all purpose flour
• Turn oven to preheat Broil-Low. Add vegetable stock and soy sauce to skillet. Scrape the bottom and stir. Increase heat to medium-high and bring to a soft boil to thicken for 3 minutes. Give the gravy a taste and add salt and pepper if you feel like it needs it. 14 oz vegetable stock,1 tsp soy sauce
• Remove chicken from cooking method. Line a cookie sheet or baking tray with a sheet of parchment (or aluminum foil) and lay each piece of chicken on sheet. Add one slice of monterey jack cheese to each chicken breast and sprinkle with parmesan cheese. Broil on low until cheese melts – about 2-3 minutes. (Watch closely) 8 oz Monterrey Jack Cheese,1/4 cup Parmesan Cheese
• Remove chicken from oven and plate. Spoon mushrooms and gravy over chicken and sprinkle with fresh parsley.

NOTES

Ingredients

•  2 cups gluten-free baking mix or all-purpose flour  (plus more)
•  2 teaspoons baking powder
•  ¼ teaspoon kosher salt
•  ½ teaspoon ground cinnamon
•  ¼ teaspoon EACH: almond extract (optional) AND ground nutmeg (optional)
•  ½ cup (1 stick) salted butter, softened
•  1 cup and 4 tablespoons granulated sugar, divided
•  2 large eggs, room temperature
•  2 teaspoons vanilla extract
•  ½ cup buttermilk
•  1 heaping cup blueberries

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Instructions

1. PREP: Preheat the oven to 425F; line muffin pan with paper baking liners and set aside. 
2. DRY INGREDIENTS: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg; set aside. In another bowl, toss the washed berries with 1 tablespoon of flour.
3. MAKE: In the bowl of an electric mixer, beat the butter for 1 minute. Then, add 1 cup and 2 tablespoons of sugar and cream together for roughly 1-2 minutes or until the mixture is light and fluffy. Stop and scrape down the sides. With the mixer on the stir setting, add the eggs one at a time and waiting until each is mixed in well before adding the next. Add the vanilla and almond extract. Add half of the prepared flour mixture, followed by all the buttermilk, and then finally the remaining flour until it is well blended, but make sure you don’t overmix. Fold the floured berries into the batter until *just combined* Overmixing will result is a blue/green muffin once they’re baked. 
4. BAKE: Divide the batter into the prepared muffin pan. Sprinkle the muffins with the remaining 2 tablespoons of sugar. Place the muffin pan in the oven and immediately drop the oven temperature to 375ºF. Bake the muffins for 26-32 minutes or until the muffins are cooked through. Cool for 10 minutes in the pan then transfer to a wire rack to cool completely.

• I just use potatoes, cover with Olive Oil and Salt or Lawry’s, Air fry for a long time, add some butter to crisp up.
• 2 small to medium Russet potatoes
• ▢1 1/2 tablespoons ghee, melted (or butter)
• ▢2 cloves garlic, minced
• ▢salt and pepper
• ▢2 tablespoons minced fresh chives

Instructions 

• Wash and dry the potatoes. Using a sharp knife, carefully slice down the potato but not all the way through leaving the bottom part of the potato intact. Continue slicing all the way across in 1/8″ slices.
• Brush the melted ghee or butter all over the potatoes including in between each slice. Season liberally with salt, pepper and the minced garlic taking care to again get in between the slices.
• Place the potatoes on the tray of an air fryer (or in the basket) and air fry at 400°F for 30 minutes or until edges are golden brown and potato is tender. Cooking time will be slightly longer for larger potatoes.
• Remove from the air fryer, brush with any remaining melted ghee and sprinkle with the fresh chives before serving.
• These are best served warm right out of the air fryer for the crispiest result.