Friday, January 24, 2020

Air Fryer Buffalo Chicken Wraps

I get asked all the time, “what do you cook in an air fryer?” And I’m usually a little stumped, because you can cook ANYTHING in an air fryer. Basically it’s a small convention oven. You can fry, roast and even bake. 

I’ve done all the fried things, tots, fries, wings, fish for tacos, even a boneless turkey breast. Last summer Craig and I were working in the yard and I was thinking what’s a quick lunch I can throw together?  Then it hit me Buffalo Chicken Wraps. Now it’s a regular lunch on our days off!!

Air Fryer Buffalo Chicken Wraps 
(Makes 4)

Ingredients:
  • 4 fully cooked frozen chicken tenders
  • 4 tortillas
  • 4 leaves of green leaves lettuce, cleaned and cold
  • Frank’s Buffalo wing sauce
  • Ranch dressing
  • Shredded cheddar
Instructions:
  1. Warm tenders in air fryer, until golden brown. (Shake basket to ensure consistent browning). Lay out tortillas and place cold lettuce on right hand side. 
  2. Place cooked chicken tender in a bowl and lightly cover with buffalo sauce (as you like). Toss to coat. 
  3. Place coated tender on lettuce, sprinkle with cheese and drizzle with ranch. 
  4. Fold tortilla over chicken lettuce mixture, then fold lower edge up and continue rolling to close. 
  5. Serve immediately. 





Tuesday, January 21, 2020

“Sous Vide” Egg Bites

We’ve all bought those little delicious Egg Bites at our favorite coffee shop on the corner or in our grocery store. They are so good, but man they cost a small fortune. Here is the recipe I use to recreate these morning tasty treats. 



Sous Vide Style/Instant Pot Egg Bites 

INGREDIENTS
4 Large Eggs
4 Bacon Strips, or 6 T of sausage (precooked is great!)
1.5 Cups Favorite Cheese 
½ Cup Cottage Cheese (can substitute sour cream)
¼ Cup Heavy Cream
½ tsp. Salt
Optional: Dash of Hot Sauce
Special equipment: Baby Food Mold (see pictures below)

INSTRUCTIONS-
Baby food mold method:
Put 1 cup of water in the bottom of your Instant Pot followed by the trivet that came with your pot.
Cook the bacon utilizing your favorite method to cook bacon. Crumble and evenly distribute into the 7 forms. 
Add the eggs, cheese, cottage cheese, cream and salt to the blender and blend until smooth (about 15 seconds).
Add a dash of hot sauce if desired and blend for a few more seconds.
Divvy the egg mixture evenly into the 7 forms. 
Cover loosely with foil and place gently on the trivet in the Instant Pot.
Place the cover on the Instant Pot and select "Steam" and set to 8 Minutes.
NPR (natural pressure release) for 10 minutes and then quick release (QR) the rest.
Carefully remove the egg bites from the Instant Pot and let cool down for a few minutes.
Enjoy immediately or refrigerate for up to a week! Can also be frozen and microwaved to rewarm. 

INSTRUCTIONS-
Mason jar method:
Put 1 cup of water in the bottom of your Instant Pot followed by the trivet that came with your pot.
Cook the bacon utilizing your favorite method to cook bacon. Crumble and evenly distribute into 4 mason jars.
Add the eggs, cheese, cottage cheese, cream and salt to the blender and blend until smooth (about 15 seconds).
Add a dash of hot sauce if desired and blend for a few more seconds.
Divvy the egg mixture evenly into 4 mason jars.
Cover each mason jar loosely with foil and place gently in the Instant Pot.
Place the cover on the Instant Pot and select "Steam" and set to 8 Minutes.
NPR (natural pressure release) for 10 minutes and then quick release (QR) the rest.
Carefully remove the egg bites from the Instant Pot and let cool down for a few minutes.
Enjoy immediately or refrigerate for up to a week!

Combination options:
Jarlsberg/Bacon
Monterey Jack/Chorizo
Feta/Spinach
Goat cheese/Chopped bell peppers






Friday, January 17, 2020

Chicken Chow Mein

I’m a huge fan of Asian cooking. All my life we’ve eaten Chinese Food, as I have gotten older, I’ve developed a fondness for Japanese food, Vietnamese and Thai.  Only recently have I tried Pho for the first time. I know, strange huh? And I LOVED it!

Anyhow, I always like to go back to what I would consider “the basics”. While I don’t usually follow a recipe, as I get a feel for the flavors I want and just go from their. Craig always asks me to write down what I do, or change in case he really likes it and wants me to make it again. So here is my version of Chow Mein.  

made with Tofu

Chicken Chow Mein 

Ingredients

Sauce and Marinade

2 tablespoons oyster sauce oyster sauce
3-4 tablespoons light soy sauce (not low sodium)
1-2 teaspoon honey
1 tablespoon corn starch
2 teaspoons sesame oil
1 teaspoon low/no sodium rice wine vinegar 
1/8 teaspoon ground schewan pepper
1-2 tablespoons sambal Oleck
1 tablespoon water or more as needed to thin out sauce

For the noodles
6-8 ounces fresh chow mein or egg noodles
One boneless skinless chicken breast or thighs about 1/3 lb., cut into 1” chunks
2 tablespoons cooking oil
2 garlic cloves minced
½ teaspoon minced fresh ginger
1 cup shredded Napa cabbage mixed cabbage slaw, bok choy or snap peas would work as well
1/3 cup shredded or julienned carrots
2 green onions cut into 2-inch length
1 can sliced Waterchestnuts, drained
1 can baby corn, cut
Sesame seeds for garnish

Instructions

In a medium bowl, whisk together all the ingredients for the sauce. Measure out 1 tablespoon and drizzle over chicken in a separate bowl. Meanwhile, prepare noodles according to package instructions and set aside.

Heat oil in a non-stick pan or wok over medium high heat. Add chicken and stir-fry for 4-5 minutes or until lightly brown. Add garlic and ginger and sauté for about 1 minute. Add cabbage and carrots and cook for 1-2 minutes or until wilted but still slightly crispy.

Add the noodles into the pan; give the reserved sauce a quick stir then pour over noodles. Use tongs to toss noodles to coat with sauce. Season with more salt, pepper or Sriracha and add more water to thin out sauce, as needed.

Stir in green onions, stirring for 30 seconds to combine then dish out and serve hot topped with sesame seeds.

For meal prep - divide into even portions in containers and store in fridge for up to 4 days. Reheat any leftovers in microwave or on stovetop.

Recipe Notes

*Chicken can be swapped out for turkey, beef or tofu.

*Broccoli, spinach, snap peas or bok choy can be used instead of cabbage

Wednesday, January 15, 2020

Cuban Chicken

We’ve all heard of Cuban sandwiches, right?  That delicious bread, with pulled pork, ham and Swiss cheese, pickles and mustard. Makes my mouth water just thinking about. But of course, anything with a tart pickle and mustard just gets me. 

So when I saw a recipe for Cuban chicken, I needed more info. Imagine all this flavors, stuffed in a chicken breast and baked to perfection. Now, Craig doesn’t eat ham or pork, so I had to modify one a bit for him. Either way it was delicious. 

I served with air fryer cooked French fries, which were a perfect fit. 


Cuban Chicken

Ingredients 

  • 3 boneless, skinless chicken breasts
  • 2/3 c. yellow mustard
  • 2 tbsp. honey
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • 6 slices ham
  • 6 Slices swiss cheese
  • 2/3 c. dill pickle chips, halved

DIRECTIONS

  1. Preheat oven to 400º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely.
  2. In a medium bowl, whisk together mustard, honey, and garlic powder. Season with salt and pepper and rub all over chicken breasts.
  3. Place breasts on a medium cooking tray and stuff each with ham, cheese, and pickle chips.
  4. Bake until chicken is cooked through and no longer pink, 25 minutes. Serve.



Friday, January 10, 2020

Frittata Breakfast Sandwiches

I love a quick breakfast, well any meal for that matter. Traveling for work make me figure out alternatives to fast food breakfasts, and make something that can be microwaved. 


Recently while I was on the road, I tried a premade breakfast in a cup, you know where you just crack an egg. But I took and split it in two and made it a sandwich by adding an English muffin. PERFECT. I’m not so sure about healthy, but healthier than a sausage McMuffin for sure. 


Well, I got home, I was like, “I’m sure I can recreate this”!  So here is it is:



Frittata Breakfast Sandwiches

(Makes 2)

  • 2 eggs
  • 1 tablespoon frozen diced O’Brien hash browns (this has peppers and onions)
  • 1 tablespoon shredded cheese
  • 2 English Muffins, split and toasted 

Optional alternatives:

  • 1 tablespoon prediced onions and peppers, frozen. 
  • 1 tablespoon diced ham (prediced and frozen) or diced/crumbled bacon (you can omit if you are putting bacon or a sausage patty on the sandwich)
  • 4 strips of bacon (optional)
  • 2 sausage patties (optional)
  • 2 slices of cheese (optional)

Instructions:

  1. In a larger Ramekin, place hash browns and cheese and crack the eggs. Add salt and pepper as needed. (At this point you can add the additional optional items, if desired). 
  2. Microwave on high for 30-45 seconds. Remove and stir. Microwave again for 90 seconds. When complete, ramekin will be hot. Touch the top of the eggs, if firm remove. If not firm, microwave for another 30 seconds. 
  3. While eggs were cooking toast English Muffin and heat sausage patty, if adding. 
  4. Remove eggs from microwave and turn ramekin upside down on cutting board. Allow to cool slightly. 
  5. Split eggs in half sideways to make two egg patties. Place one on each half of English Muffin. Add sausage, bacon and or cheese if desired. 

Note:

  • On my sandwich I used a sausage patty and omitted the ham in the frittata. 
  • To make things quicker in the morning, pre-dice the optional items and freeze them in a ziplock baggie, flat. Once partially frozen break them up so you don’t have a block to deal with in the am.