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 Dressing
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp dijon mustard
  • ¼ C parmesan cheese
  • 1 ½ tsp anchovy paste
  • ¾ C olive oil
  •  
  • Boneless skinless chicken breast or you can use any kind of chicken
  • ¼ cup Shredded Parmesan cheese or to taste
Steps
  1. Caesar Dressing (I make the day beforehand)
  2. 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.
  3. Trim and clean up boneless skinless chicken breasts, put in a ziplock bag
  4. 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 minutes
  5. Air fry at 380 °F for 10 to 12 minutes. Check and flip halfway through cooking.
  6. Chicken is done cooking when the internal temp is 170 °F.
  7. During the last couple minutes of cooking, top each chicken with parmesan cheese to taste.
  8. If desired, add a bit more of the dressing on top of the chicken before serving.

Brussel Sprouts with Parmesan and Balsamic

These are super easy and delicious - especially if you are able to use the Balsamic Glaze which really adds a lot. I think 'pre cooking' is a must to have them tender. If you aren't able to use your air fryer, the oven works as well but just be sure to cook long enough to get some crunchiness.

Ingredients
  • 2 lbs Brussels sprouts
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons balsamic vinegar
  • ¾ teaspoon garlic powder
  • ½ teaspoon salt (I use this one)
  • ⅛ teaspoon freshly ground black pepper
  • ¼ cup shredded parmesan cheese, plus more for topping
Steps
  1. Trim the ends off the sprouts and remove any damage or wilted leaves. Slice them in half length-wise and place in a mixing bowl.
  2. Microwave the brussels to precook. I usually do this in two batches for about 5 to 6 minutes each, stirring every couple of minutes. This step can be done the day beforehand.
  3. Preheat the oven to 400 degrees.
  4. Add brussels to the rest of the ingredients in a bowl, and toss.
  5. Place the Brussels sprouts on a baking sheet, and bake for 15 to 20 minutes until softened and browned. Stirring at half way point.

 

Elle's Fruit Cake / Torte

This is excellent for breakfast or as a dessert. I have put the variations that I have tried below and all were EXCELLENT! Even my picky husband loved every one of them as did guests. This is a forgiving recipe and super easy to throw together the night before having a girlfriend over for coffee and then simply slicing up that morning. Love this!


Elle's Fruit Cake/Torte

Servings: 8

Ingredients
  • 1 cup sugar
  • ½ cup unsalted butter, softened
  • 1 cup unbleached flour, sifted
  • 1 teaspoon baking powder
  • Pinch of salt (optional)
  • 1 tsp vanilla extract (optional)
  • 2 eggs
  • 24 halves pitted purple plums or any fruit (blueberries, apples, cherries)
  • Sugar, lemon juice and cinnamon, for topping
Steps
  1. Heat oven to 350 degrees.
  2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
  3. Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
  4. Bake 1 hour, approximately, until toothpick comesout clean. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Notes
  • To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

Elle's Smashed Vegetables

Ok, this isn't really a 'recipe' but more a slightly different way to prepare vegetables. I think that even the pickiest child (or husband) would love any vegetable prepared this way! 

Elle's Smashed Vegetables
Ingredients
  • vegetable (broccoli, cauliflower or brussel sprouts all work great)
  • salt
  • pepper
  • garlic powder
  • shredded cheese of your choice
Steps
Preheat oven to 425F
  1. Microwave vegetable till done
  2. Place vegetable on a greased cookie sheet
  3. Smash with a glass to flatten
  4. Sprinkle with salt, pepper, garlic powder and top with shredded cheese

Sunday Chat: Unanswered Prayers: 6 Reasons & Why You Should Keep Trusting God's Plan


Trust God's plan and have faith! Pray without ceasing! ♥

 Now the Lord was gracious to Sarah as he had said, 
and the Lord did for Sarah what he had promised. 
Sarah became pregnant and bore a son to Abraham 
in his old age, at the very time 
God had promised him. 
Genesis 21:1-2

“So I say to you, 
ask, and it will be given to you; 
seek, and you will find; 
knock, and it will be opened to you. 
For everyone who asks receives, 
and he who seeks finds, and 
to him who knocks it will be opened. 
Luke 11:9-10

“For my thoughts are not your thoughts,
neither are your ways my ways,”
declares the Lord.
“As the heavens are higher than the earth,
so are my ways higher than your ways
and my thoughts than your thoughts.
Isaiah 55:8-9

 For I know the plans I have for you,” 
declares the Lord, 
“plans to prosper you 
and not to harm you, 
plans to give you hope and a future.
Jeremiah 29:11

Parmesan Crisps - One Ingredient

The first picture below is done with putting the parmesan into a muffin tin and covering the bottom of the pan. 

The second picture below was done with little mounds of parmesan on a baking sheet. 

I MUCH prefer the baking sheet method as they are thinner and have a nice lacy pattern. I also found the crisps from the muffin tin to be too thick and chewy.

Muffin tins - too thick and chewy


Ingredients
  • ½ cup finely shredded parmesan cheese
Steps
  1. Preheat the oven to 375ºF
  2. LIne baking sheet with parchment
  3. Place a small mount of finely shredded parmesan cheese (evenly spaced) on a lined baking sheet
  4. Once the oven has preheated, add the baking sheet to the oven
  5. Cook for 4 to 6 minutes, or until the cheese is bubbly, melted, and brown. In tests, 5 minutes was the sweet spot.
  6. Remove the baking sheet from the oven and allow the parmesan crisps to cool in the pan for 5 to 10 minutes, or until they are no longer pliable.
  7. Line a plate or tray with 2 to 3 layers of paper towel, and gently transfer the parmesan crisps to the lined plate to drain.
  8. Once the parmesan crisps are completely cooled and drained they are ready to serve and enjoy

Deviled Eggs

I make my deviled eggs by covering the bottom of my instant pot with water, adding the trivet and eggs and cooking on high on the egg setting for 6 minutes. Then I submerge in iced water and let chill for 5 minutes before peeling. It makes it super easy to make up these delicious deviled eggs anytime!



Ingredients
  • 8 large hard boiled eggs peeled
  • 3 Tbsp mayonnaise
  • 1 Tbsp dijon or yellow mustard
  • 1 tsp white wine vinegar apple cider is a good substitute
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ Tbsp minced fresh dill optional
  • pinch regular or smoked paprika
Steps
  1. Slice the hard boiled eggs in half, lengthwise, into oval shapes. Remove yolks and add to a bowl or food processor. We find the end of a small spoon works well for removing the yolks.
  2. Puree, grate, or mash the yolks. Add mayonnaise, dijon mustard, vinegar, salt and pepper, and dill, if using. Stir well to combine. Mixture should be creamy, but not runny.
  3. Add egg yolk filling to piping bag fitted with a piping tip, or a resealable plastic bag. If using the plastic bag, snip a small corner off of the bag. Pipe filling into the hollow part of the egg whites. Alternately, a spoon can be used to dollop the filling in.

Air Fryer Sausage and Cheese Balls

These tasty breakfast morsels are a staple in our freezer.  So easy to grab a few, pop them in the microwave and have a hearty snack or breakfast/lunch/dinner accompaniment. The ingredients below are for double the usual amount as I like to have them on hand. The mixture of the spicy and italian sausage makes the perfect combination of flavors.



UPDATE: I made these today and replaced the cheddar cheese with pepper jack cheese. OH MY! I think this will be new regular way of making these - delicious! 

1 lb pork breakfast sausage spicy
1 lb italian sausage
1 C shredded cheddar cheese
2 oz cream cheese, softened (mic for 15 seconds)
2 large egg
diced red or white onion - or both - 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
Sausage balls will be browned outside and have internal temp of at least 145F
Serve warm or freeze ziplock bag.
Pull out a couple balls and microwave 1 minute  or till hot for a quick breakfast

Raw Dog Food Recipe - For Our 56 Lb Golden Retriever Maggie

Our precious Golden Retriever had bad allergies. We tried so many different kibbles and nothing helped. We transitioned her to cooked dog food which helped a bit for a while but it never completely fixed the redness and itching and soon, she was scratching so bad she had open sores! All of my research said that other people who had experienced this same thing had turned to raw dog food and it fixed it! We figured we would give it a try and are SO HAPPY that we did. Not only did it fix her allergies but, she loves it! If you don't want to go 100% raw, I want to encourage you to at least try supplementing some of your pet's kibble with a raw egg or some canned seafood or maybe some raw meat. You do need to have a good variety to get your pet all the vitamins and minerals it requires but it really isn't as intimidating as it sounds. Below is what we do with Maggie. I hope it encourages you to start your journey to a healthier, happier pet.

  • BASE FOOD
  • 1 x 4 to 5 lb roast, chopped
  • 2 ground beef
  • 2 lbs ground turkey
  • 1 lb ground pork or ground chicken or chopped chicken with no skin (optional)
  • 1 lb liver, chopped
  • 2 generous handfuls of blueberries
  •  
  • With her food (do NOT mix in ahead of time)
  • ROTATE
  • Frozen Smelt - add in every 3 or 4 every day or so with any of the seafood below
  • canned salmon
  • canned oysters
  • canned mackerel (drained and rinsed and stored with water)
  • canned tuna (skipjack is lower in mercury)
    canned sardines
  •  
  • Raw egg - every dinner
Steps
  1. Mix all of the base food
  2. Add in the seafood only at the time of serving (rinse utensils to not contaminate)
  3. Supplements in am and pm meals
  4. 2 drops vitamin
    E
  5. 2 squirts of apple cider vinegar
  6. Guts & Glory
  7. small scoop green lipid mussel
    ¼ tsp of guts and glory
  8. ¼ tsp of bone meal
  9. ¼ tsp of kelp
Notes
  • PROPORTIONS
  • 80% meat /turkey / chicken
  • green lipid mussel 10% organ - 5 to 10% liver, 2 to 5% heart, spleen or kidney, heart, tripe, pancrease, lung, brain, eyes, sweet bread and green tripe or the green tripe powder
  • 10% bone (use powder)
  • blueberries
  • To maintain her weight she gets:
  • ½ lb base (am & pm)
  • Her supplements
    .4 lb of seafood (am & pm)

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