Fresh Chicken Sausage Balls

I recently got a Ninja Food Processor and decided to make fresh ground chicken sausage balls. I may love these even more than my sausage balls...and that is saying a LOT! I’ve found that the order matters - start with dry ingredients and save the wet for last - and cleanup is so much easier. When I’m done, I just add hot water and a little soap, let it run, and it basically cleans itself. So easy!

First, I shred the cheese and put it aside in a bowl. Then I pulse the onion until finely chopped and add that to the cheese in the bowl.

Finally, I add chunks of fresh boneless chicken breasts to the food processor and pulse until it’s nicely ground. Then everything gets put back into the food processor bowl and mixed together and I make my chicken balls. I do mine about the size of a small golf ball and sometimes press them down to make them more of a 'patty'.

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✨ Why I’ll Never Go Back to Store-Bought

I am honestly amazed at how fresh these chicken balls taste—and how little grease they have.

Once you realize how many additives are in store-bought chicken sausage, and then taste how good homemade can be, it’s hard to go back.

The sky is the limit with the flavor combinations but, for me, just chicken, cheese and onions was AMAZING! 🤍

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🌿 Mix (Per 1 lb of Chicken)

• 
  1 tsp salt
• 1 tsp black pepper
• 1 tsp dried parsley
• ½ tsp garlic powder

Cheese - asiago, swiss, cheddar or even feta

Onion - red or white

Seasonings - S&P are a must but then you can experiment: thyme, rosemary, garlic or whatever you
have in your spice cabinet

Vegetables - you could add in apple, spinach or experiment with whatever else you have in your veggie drawer

Egg - optional. Personally, I like it better without the egg as you get more of the chicken flavor

I make these into "egg sized" balls and flatten them out in the airfryer. Cook for 10 minutes at 400F

Unlock the Sweet Magic of Roasted Garlic—In Minutes! 🧄✨

 

If you’ve ever loved the rich, caramelized flavor of roasted garlic but dreaded the hour-long wait in the oven ⏳, I’ve got exciting news. There’s a faster way to get that golden, buttery goodness—and it only takes a few minutes in the Instant Pot ⏱️ and then finish it off to carmelize in the air fryer 🍳!

Why Roasted Garlic Is a Kitchen Superhero 🦸‍♀️

Roasted garlic isn’t just delicious—it’s packed with benefits:

• Immune Support 🛡️: Garlic contains allicin, a compound known for its antibacterial and antiviral properties.

• Heart Health ❤️: Regular consumption can help lower blood pressure and improve cholesterol levels.

• Digestive Aid 🥗: Gentle roasting makes garlic easier on your stomach than raw garlic.

• Antioxidants Galore ✨: Roasting boosts its antioxidant activity, helping fight free radicals.

• Culinary Versatility 🍝: Spread it on toast, mix into mashed potatoes, fold into pasta sauces, or add to soups for a sweet, mellow garlic flavor.

My Quick Roasted Garlic Method 👩‍🍳

Forget the long bake—here’s how I get perfectly caramelized garlic in minutes:

Instant Pot:

1. Use as many heads of garlic as you want. Slice the top off exposing the garlics, leaving any skins that are intact as well as the bottom of the cloves 🧄.

2. In Instant Pot with bottom covered with water, place a trivet or steamer basket and then the garlic cloves Cook on high-pressure for 7 minutes ⏱️.

3. Let it naturally release for 10 minutes, then remove.

Air Fryer:

1. Preheat your air fryer to 400°F (200°C) 🔥.

2. Take the garlic heads, drizzle with olive oil 🫒, and place on top a small piece of foil (I don't wrap it up as I want it to carmelize and brown).

3. Cook for 10 minutes until soft and golden ✨.

Once done, the cloves are soft, sweet, and spreadable—perfect for a quick flavor boost 😋.

Ways to Enjoy Roasted Garlic 😋

• On Steaks 🥩: Mash a few cloves and spread on top of a hot steak for an instant flavor boost.

• In Sauces 🍲: Blend into pan sauces like spaghetti or bolegnese (serve over sautéed cabbage for a low-carb meal).

• With Eggs 🍳: Mix roasted garlic into scrambled eggs or omelets for a sweet, savory touch.

• On Toast 🥖: Spread on warm bread with a drizzle of olive oil—simple and irresistible.

• In Soups & Mashed Veggies 🥔: Stir into soups, mashed cauliflower, or potatoes for depth and sweetness.

Storage Tip 💡: Roasted garlic keeps beautifully! Store in a small jar with olive oil in the fridge 🥶 for up to two weeks, so it’s always ready to elevate your meals.

Elle’s Ever-Crispy Wontons

These air-fried wontons are one of those ridiculously easy recipes that taste way fancier than the effort it takes to make them. Crispy, golden, and perfectly dippable, they’re the kind of appetizer you can throw together in minutes — and everyone thinks you worked way harder than you did. I make them straight from frozen, give them a generous drizzle of olive oil, and let the air fryer work its magic. Paired with my savory dipping sauce (or Mark’s favorite sweet chili version!), these wontons disappear fast. Simple, crunchy, delicious!

 Ingredients

Frozen wontons

1 tbsp green onion , sliced then roughly chopped, for garnish
sprinkle with sesame seeds
 
SAUCE FOR WONTONS:
4 Tbsp Soy sauce
1/2 tsp Chinese mustard
Siracha to taste
1/2 tsp red chili flakes (red pepper flakes)
1 tsp rice vinegar
 
OR
 
Mark likes red sweet chili sauce

Steps

Line airfryer with tin foil
Put in frozen wontons
Give a GENEROUS drizzle of olive oil
Cook at 400F for 6 minutes or till brown
Pull out foil and drain excess olive oil
Flip wontons and return to air fryer for 5 minutes to brown other side
Serve with dipping sauce

🥓 Elle's Fall-Off-The-Bone Instant Pot Pork Ribs

 The bane of every carnivore (or even keto-vore) is having good, cooked meat ready to go. We want to stick to our way of eating — but life gets busy! Well, here’s a simple and incredibly delicious way to make sure you’ve always got scrumptious meat on hand in the fridge. Any way you eat it, this is fabulous but I love the crispy air fryer method.

This takes just a few minutes of prep, and the Instant Pot does all the work while you go on with your
day.

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🥓 Elle's Fall-Off-The-Bone Instant Pot Pork Ribs

🛒 Ingredients:

• Pork ribs (as many racks as will fit in your Instant Pot)

• Garlic salt

• Onion powder

• Salt & pepper

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👩‍🍳 Directions:

1. Prep Your Ribs
   If needed, cut your pork ribs into smaller racks so they fit nicely into the Instant Pot.

2. Season Generously
   Coat both sides of the ribs with a mix of garlic salt, onion powder, salt, and pepper.

3. Pressure Cook Like a Pro
   Place the ribs on a trivet inside your Instant Pot. Set to High Pressure for 60 minutes — yes, a full hour! That's the secret to fall-off-the-bone perfection. Do a quick release.

4. Remove the Meat
   Carefully pull out the ribs and remove meat from the bones. It will practically slide off.

5. Choose Your Finish

   • Fridge-Ready: Place your ribs in a glass container and chill. The fat will crystalize into these crunchy, savory bites that taste like cracklin'. (You're welcome!)

   • Crispy Treat: Toss the rib meat in the air fryer with a little extra garlic salt. Cook at 400°F for about 8–10 minutes until crispy.

6. Eat Any Time!

   • Straight out of the fridge (don't knock it till you try it — cold rib fat is next-level good)

   • Quickly microwaved

   • Or heated up in a skillet or oven

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These ribs make a perfect high-fat, protein-rich breakfast with eggs, or a no-fuss savory dinner. Great for meal prep, carnivore snacking, and staying on track — without sacrificing flavor. 🙌🔥

This recipe is the perfect mix of comfort and convenience — ideal for meal prep, savory snacks, or impressing guests with minimal effort. Enjoy!

Elle's Chicken Tendies

 If you want a chicken recipe that’s fast, flexible, and unbelievably crunchy, this one’s for you. These chicken tenders come together in less than 10 minutes, but you’d never guess it by the golden, crispy coating.

The secret? Crushed pork rinds. They give the chicken a savory, airy crunch that panko bread crumbs just can’t quite match. (That said, if you prefer panko or that’s what you have on hand, they’ll still work beautifully—just expect a softer bite.)

Another trick for keeping these tenders juicy is mayonnaise. It might sound surprising, but mayo locks in moisture and helps the coating stick.

A quick note: chicken tenderloins really do make the best version. You can substitute sliced chicken breasts, but they won’t be quite as tender.

The best part is how adaptable this recipe is—switch the seasonings to fit your mood, swap the coating, or serve them with your favorite dipping sauce. However you make them, you’ll be amazed at the crunch.

Elle's Chicken Tendies

Ingredients

1 lb chicken tenderloins, taken out tendon
egg, beaten (or mayonnaise if you prefer or you can combine both)
½ teaspoon salt
¼ teaspoon ground black pepper
seasonings (paprika, garlic, chicken seasoning or italian seasoning are all good options)
2 1/4 cups pork rind crumbs (better than panko as they have even texture)
parsley for garnish, optional

Steps

Coat chicken in egg or mayonnaise
Dip coated chicken in seasoned pork rind crumbs
Put in air fryer and cook at 400F till done (usually about 8 to 12 minutes depending on thickness of the chicken
Test with thermometer
Sprinkle with parsley for garnish

Egg Muffins - Three Versions - Make Ahead

There are three versions below...one is just with mayonnaise and the other adds flour and egg to the mayonnaise for a thicker coating. They are both DELICIOUS! (Note, if preparing both versions, I put a toothpick in the non flour version so I know which ones are mine!) When reheating, I put them frozen on a paper towel (to absorb any moisture) on a plate in the microwave for about 1 minute.

Ingredients

OPTION #1 CookedOPTION #1 Cooked
Ground Beef (about 1 C)Ground Beef (about 1 C)
Taco SeasoningTaco Seasoning
 
OPTION #2OPTION #2
Chicken Sausage precooked, choppedChicken Sausage, chopped
 
OPTION #3, CookedOPTION #3, Cooked
Mild Italian Sausage (about 1 link)Mild Italian Sausage (about 1 link)
 
red or white onion, optionalred or white onion, optional
5 or 6 Eggs5 or 6 Eggs
1 C cheese, grated1 C cheese, grated
S&PS&P

Steps

Combine meat from Option #1,2 or 3 with rest of ingredientsCombine meat from Option #1,2 or 3 with rest of ingredients
Measure 1/4 C mixture into greased silicone linersMeasure ¼ C mixture into greased silicone liners
Cook at 330F for 12 to 13 minutesCook at 330F for 12 to 13 minutes
Cool and freeze to heat later or serve right away with sour cream & salsa

Air Fryer Baked Chicken Fingers - Two Ways

There are two versions below...one is just with mayonnaise and the other adds flour and egg to the mayonnaise for a thicker coating. They are both DELICIOUS! (Note, if preparing both versions, I put a toothpick in the non flour version so I know which ones are mine!)

Ingredients

1 lb chicken tenderloins , cut in half lengthways into strips (or breasts but, they aren't near a tender)1 lb chicken tenderloins , cut in half lengthways into strips (or breasts but, they aren't near a tender)
2 1/4 cups pork rind crumbs (better than panko as they have even texture)2 ¼ cups pork rind crumbs (better than panko as they have even texture)
Olive oil sprayOlive oil spray
 

VERSION ONE - Mix wellVERSION ONE

Mayonnaise for coating with S&P for flavor (optional, add garlic and onion powder)
1 egg
Mayonnaise for coating with S&P for flavor (optional, add garlic and onion powder)
 

VERSION TWO 

Dipping mayo sauceDipping mayo sauce
2 large eggs2 large eggs
3 tbsp flour , plain / all-purpose3 tbsp flour , plain / all-purpose
2 tbsp mayonnaise or 1 tbsp extra virgin olive oil2 tbsp mayonnaise or 1 tbsp extra virgin olive oil
Pinch of saltPinch of salt

Steps

Coat chicken tenders in mayo or dipping mayo sauce and then coat in pork rind crumbsCoat chicken tenders in mayo or dipping mayo and then pork rind crumbs
Spray generously with olive oil spray, bake 15 to 20 minutes on baking sheet with a rack in the oven or in an air fryer at 400FSpray generously, bake 15 to 20 minutes on rack or in an air fryer at 400F
I like mine with a honey mustard sauce and Mark likes his with Stubb's spicy bbq sauce.

Caesar Chicken In The Air Fryer

 I make my caesar dressing the day before. The day of, I throw the chicken in a ziplock bag with the dressing. Then you just bake in the air fryer. Super simple and tasty! You can also add panko bread crumbs if you desire.

Caesar DressingCaesar Dressing

1 egg1 egg
2 cloves garlic, minced2 cloves garlic, minced
1 tsp dijon mustard


1 tsp dijon mustard
1/4 C parmesan cheese¼ C parmesan cheese
1 1/2 tsp anchovy paste1 ½ tsp anchovy paste
3/4 C olive oil¾ C olive oil
 
Boneless skinless chicken breast or you can use any kind of chickenBoneless skinless chicken breast or you can use any kind of chicken
¼ cup Shredded Parmesan cheese or to taste¼ cup Shredded Parmesan cheese or to taste

Steps

Caesar Dressing (I make the day beforehand)Caesar Dressing (I make the day beforehand)
Combine all except olive oil till smooth (in food processor or immersion blender). Slowly drizzle in olive oil while continuing to combine till smooth and thick.Combine all except olive oil till smooth (in food processor or immersion blender). Slowly drizzle in olive oil while continuing to combine till smooth and thick.
Trim and clean up boneless skinless chicken breasts, put in a ziplock bagTrim and clean up boneless skinless chicken breasts, put in a ziplock bag
Add a couple of dollops of the Caesar dressing until chicken is coated. Shake or stir everything together to coat the chicken. Let marinate at least 30 minutesAdd a couple of dollops of the Caesar dressing until chicken is coated. Shake or stir everything together to coat the chicken. Let marinate at least 30 minutes
Air fry at 380 °F for 10-12 minutes. Check and flip halfway through cooking.Air fry at 380 °F for 10 to 12 minutes. Check and flip halfway through cooking.
Chicken is done cooking when the internal temp is 170 °F.Chicken is done cooking when the internal temp is 170 °F.
During the last couple minutes of cooking, top each chicken with parmesan cheese to taste.During the last couple minutes of cooking, top each chicken with parmesan cheese to taste.
If desired, add a bit more of the dressing on top of the chicken before serving.If desired, add a bit more of the dressing on top of the chicken before serving.
This is a perfect recipe that you can prep at the beginning of the day then cook once you are ready

Air Fryer Sausage Balls (Freezer-Friendly Favorite!)

If there’s one recipe that’s always in my freezer, it’s these air fryer sausage balls. With just five simple ingredients, they’re ridiculously easy to make, and they turn out so flavorful and hearty.

These little breakfast (or lunch, or dinner!) morsels are perfect for busy mornings, snack attacks, or even as a side dish. I love grabbing a few straight from the freezer, popping them in the microwave, and in less than a minute I’ve got a hot, satisfying bite.

What makes them extra special is the blend of spicy sausage and Italian sausage. That combination gives just the right kick and depth of flavor—rich, savory, and slightly zesty all at once.

And the best part? This recipe makes a big batch. so I’ve got plenty to tuck away for later. Trust me, once you try them, you’ll be glad you made extras.

2 oz cream cheese, softened (mic for 15 seconds)

2 lb sausage (country, italian, hot or mix and match)

1 C shredded pepper jack cheese (adds a nice kick), cheddar cheese, swiss or any cheese you want

1 large egg (I used to put in 2 eggs but find it too wet)

diced red or white onion - or both - optional but, really adds something special!

Mix all ingredients

Form into 32 x 1 " balls

Place the balls in the air fryer in batches cook 400F for 12 minutes. I prefer the air fryer as they come our with a nicer texture but you can cook them in the oven on parchment paper covered cookie trays at 400F in a regular or convection oven for 15 to 20 minutes. 

Sausage balls will be browned outside and have internal temp of at least 145F

Serve warm or freeze in a ziplock bag
Pull out a couple balls from the freezer and microwave 1 minute  or till hot for a quick breakfast. If cooked in the oven, I find they are best reheated in the air fryer to crisp them up

Mark's Artichoke Chicken

 This is such an easy and delicious meal. Make sure you get it plenty hot (great in the air fryer!) and it tastes like something you would have at a restaurant. Yum! 

Mark's Artichoke Chicken

 Ingredients

1/2 can - 15 ounce can artichoke hearts, drained and chopped
1/3 cup Trader Joe's Parmesan & Asiago Cheese
1/3 cup mayonnaise
1 pinch garlic
1/4 tsp pepper
1/4 tsp thyme or tarragon
2 skinless, boneless chicken breast halves

Steps

Preheat oven to 375 degrees F
Mix together the artichoke hearts, Parmesan cheese, mayonnaise, and spices.
In a greased 8 x 8 pan put chicken and cover with artichoke mixture.
Bake, uncovered, for 35 minutes till cooked OR till cooked (air fryer takes about 15 to 20 minutes

Air Fryer Honey Mustard Chicken

Ever since buying my Instant Pot, I have forgotten how much I love my air fryer. Particularly doing chicken in the air fryer. It is DELICIOUS and perfectly cooked. I highly recommend a thermometer to ensure it is done. I bought this inexpensive thermometer and it works great.

Air Fryer Honey Mustard Chicken

Ingredients

2 tablespoons butter2 tablespoons butter
¼ cup honey¼ cup honey
¼ cup dijon mustard¼ cup dijon mustard
1 tablespoon olive oil1 tablespoon olive oil
2 teaspoons fresh lemon juice2 teaspoons fresh lemon juice
salt and pepper to tastesalt and pepper to taste
4 boneless skinless chicken breasts4 boneless skinless chicken breasts

Steps

Pound down the chicken for a more even thickness, about 1 inch thick.Pound down the chicken for a more even thickness, about 1 inch thick.
Melt butter in the microwave or on the stovetop. Stir in the honey, Dijon mustard, olive oil, and lemon juice. Season with salt and pepper to taste. Transfer about half of the honey mustard mixture to a separate bowl for later.Melt butter in the microwave or on the stovetop. Stir in the honey, Dijon mustard, olive oil, and lemon juice. Season with salt and pepper to taste. Transfer about half of the honey mustard mixture to a separate bowl for later.
Put greased foil in bottom of airfryer or use a greased dish.Put greased foil in bottom of airfryer or use a greased dish.
Brush both sides of the chicken with honey mustard glaze and then place it inside a lightly sprayed air fryer basket.Brush both sides of the chicken with honey mustard glaze and then place it inside a lightly sprayed air fryer basket.
Bake at 380°F/193°C for 11-12 minutes, flipping at the halfway point.Bake at 380°F/193°C for 11 to 12 minutes, flipping at the halfway point.
Pull the chicken out once it reaches about 160°F/71°C and tent it in tinfoil to finish cooking and reach an internal temp of 165°F/74°C.Pull the chicken out once it reaches about 160°F/71°C and tent it in tinfoil to finish cooking and reach an internal temp of 165°F/74°C.
Top with remaining UNCOOKED glaze, do NOT heat it as there is more flavor - enjoy!

Blackened Chicken With Avocado Crema Sauce

Rather than drizzle the chicken, we ended up smothering our chicken in the cream sauce as it was SO good! I always use a thermometer to check my chicken temperature and it comes out amazing! Love chicken done in the air fryer.

Blackened Chicken with Avocado Cream Sauce Recipe In The Air Fryer

1 ½ pounds boneless skinless chicken breasts 1 to 1 1/2 inches thick1 ½ pounds boneless skinless chicken breasts 1 to 1 ½ inches thick
1 teaspoon paprika1 teaspoon paprika
1 teaspoon cumin1 teaspoon cumin
1 teaspoon onion powder1 teaspoon onion powder
1 teaspoon pepper1 teaspoon pepper
½ teaspoon salt½ teaspoon salt
Pinch cayenne pepper add up to 1/2 teaspoon for more heatPinch cayenne pepper add up to ½ teaspoon for more heat
1 teaspoon cooking oil I use coconut oil1 teaspoon cooking oil I use coconut oil
Avocado Crema SauceAvocado Crema Sauce
1 avocado chopped1 avocado chopped
⅓ cup plain Greek yogurt⅓ cup plain Greek yogurt
1 tablespoon lemon juice1 tablespoon lemon juice
½ teaspoon garlic powder½ teaspoon garlic powder
⅛ teaspoon salt⅛ teaspoon salt
⅛ teaspoon pepper⅛ teaspoon pepper
Steps
Add paprika, cumin, onion powder, pepper, salt, and cayenne to a gallon resealable bag and shake to combine. Then add the chicken breasts to the bag with the spices and shake to coat chicken evenly.Add paprika, cumin, onion powder, pepper, salt, and cayenne to a gallon resealable bag and shake to combine. Then add the chicken breasts to the bag with the spices and shake to coat chicken evenly.
In air fryer, lightly spray basket with coconut, olive or avocado oil.In air fryer, lightly spray basket with coconut, olive or avocado oil.
Bake at 360˚F/180°C for 8-10 minutes, or until center of chicken reads 158˚F/70°C then let it rest in foil for 5 minutes to finish cooking throughBake at 360°F/180°C for 8 to 10 minutes, or until center of chicken reads 158°F/70°C then let it rest in foil for 5 minutes to finish cooking through
Meanwhile, add avocado, Greek yogurt, lemon juice, garlic powder, salt, and pepper to a blender or food processor and blend until smooth.Meanwhile, add avocado, Greek yogurt, lemon juice, garlic powder, salt, and pepper to a blender or food processor and blend until smooth.
Serve chicken with avocado sauce. Garnish with sliced green onions, if desired.