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Name: Winter Pomegranate Cranberry Christmas Sangria
Prep time: 5 min
Total time: 5 min
Yield: 8
Cuisine: American
Ingredients: 1 bottle of sweet red wine, chilled; 4 cups sparkling water; 4 cups ice; 1 apple, sliced; 3 clementine oranges, sliced, or 1 regular orange; 3/4 cup cranberries, halved; 1/2 cup pomegranate arils; rosemary sprigs, 1 per glass; cinnamon stick, 1 per glass; cup honey and/or cinnamon sugar for garnish or to line each 's rim

Winter Pomegranate Cranberry Christmas Sangria

Dec 1, 2019 · 7 Comments

This pomegranate cranberry Christmas sangria recipe is a quick and easy twist on the popular sangria drink. Impress everyone at your next holiday or Christmas party with this sparkling red wine cocktail with apples, oranges, pomegranate, cranberry, rosemary, and cinnamon sticks! Get your drink on fancy pants!

Anyone else have a crazy week?

Yeah me too... and it's only Wednesday.

When can Friday get here???

This time of year I really really really look forward to the weekends because of all of the holiday parties, gift shopping, and traveling that comes with them.

But this time of year is also hectic, and busy, and stressful.

This winter pomegranate cranberry sangria recipe is a quick and easy twist on the popular sangria drink. Impress everyone at your next holiday or Christmas party with this sparkling red wine cocktail with apples, oranges, pomegranate, cranberry, rosemary, and cinnamon sticks! Get your drink on fancy pants!

So I put together the most amazing winter pomegranate cranberry sangria to help you out with all your holiday stress.

I just wish I had left one cup of this sangria for this past Monday. Monday was a doozy. *sticks out her tongue*

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Best Christmas Sangria:

Whether you are bringing the cocktails to the party or you need a holiday-inspired sipper for a quiet evening in, this sangria recipe has you covered.

All you need is about 5 minutes to wash up and slice some fruit and enough time to put your party pants on and you my friend, are ready for it.

The combination of pomegranate arils and cranberries gives the drink a very festive taste.

The lemon and sparkling water wake it up and the red wine and cinnamon tone it right back down.

You can't have sangria without crisp apples and juicy oranges and the random rosemary sprigs are a wonderful earthy drink addition that I learned about from a friend.

How to Make Christmas Sangria:

Stir Well. Combine all ingredients except for the rosemary sprigs, cinnamon sticks, honey, and cinnamon sugar into a large pitcher (may need 2 pitchers if yours is not that big) and stir well.
Pour. Line cups with a cinnamon sugar rim if wanted, and pour sangria into glasses.
Garnish. Place one rosemary sprig and cinnamon stick into each glass and drizzle with fresh honey. Enjoy!

How to deseed a Pomegranate easily:

Here is the easiest way I have found to deseed a pomegranate.

It's sooooo much easier to do now that I know this tricky way to deseed a pomegranate!

How to serve Christmas Sangria:

Me and my southern ways.... I love to serve this pretty drink in mason jars and copper mugs.

Sometimes if I'm feeling extremely fancy I'll line the cup rims with cinnamon sugar (50/50 cinnamon/granulated sugar) and tie name tags with candy cane striped twine to each glass.

But not today. Today I am showing you that this cocktail looks good on it's own without any help.

How to create a cinnamon sugar cocktail rim:

Such a great question with a super simple answer.

Grab yourself a cereal bowl (or bowl of equivalent size) and pour equal amounts of granulated white sugar and cinnamon in the bottom of the bowl.

Start out with maybe 3 Tablespoons of each of the two ingredients.

Mix the two in the bottom of the bowl so that it is evenly mixed.

Next, turn the glass that you will be sipping out of upside down, and place just the slightlest outermost rim of it in some shallow water (I typically house the shallow bit of water in a second cereal bowl-sized bowl).

Take your water dipped glass and dip it in the bowl with the cinnamon sugar mix, twisting the glass as you dip the rim in the sugary spice!

Flip your glass back over and you are ready to pour in your sangria and serve it up!

How to store leftover Pomegranate Cranberry Christmas Sangria:

Glad that you asked!

This easy cocktail recipe stores best if poured into an airtight liquid-proof container and placed in the fridge.

Because of the alcohol and fruit, it is best to use up your leftover sangria in a timely fashion, like a day or two.... you party animal you.

Can I double the recipe?

Heck yes you can! Go on with your bad self.

Just double all ingredients, combine them, stir, and serve!

More festive drink recipes:

Please drink responsibly and only if you are 21+. K? Thanks!

And if you are looking for more drinky inspiration check out these Honey Bear Cocktails and these uber popular Bourbon Cider Sours!

Or are you a list person???

This list is here to help keep you refreshed!

Winter Pomegranate Cranberry Christmas Sangria

Yield: 8

Prep Time: 5 minutes

Total Time: 5 minutes

This winter pomegranate cranberry Christmas sangria recipe is a quick and easy twist on the popular sangria drink. Impress everyone at your next holiday or Christmas party with this sparkling red wine cocktail with apples, oranges, pomegranate, cranberry, rosemary, and cinnamon sticks! Get your drink on fancy pants!

Ingredients

1 bottle of sweet red wine, chilled
4 cups sparkling water
4 cups ice
1 apple, sliced
3 clementine oranges, sliced, or 1 regular orange
¾ cup cranberries, halved
½ cup pomegranate arils
rosemary sprigs, 1 per glass
cinnamon stick, 1 per glass
cup honey and/or cinnamon sugar for garnish or to line each 's rim

Instructions

Combine all ingredients except for the rosemary sprigs, cinnamon sticks, honey, and cinnamon sugar into a large pitcher (may need 2 pitchers if yours is not that big) and stir well.
Line cups with cinnamon sugar if wanted, and pour sangria into glasses.
Place one rosemary sprig and cinnamon stick into each glass and drizzle with fresh honey. Enjoy!

Notes

Please drink responsibly and only if you are 21+. K? Thanks!

Nutrition Information:

Yield: 8 Serving Size: 8 Servings
Amount Per Serving: Calories: 371Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 13mgCarbohydrates: 98gFiber: 22gSugar: 64gProtein: 2g

Turkey Teriyaki Stir-Fry

Dec 1, 2019 · 7 Comments

This turkey teriyaki stir-fry is the perfect way to eat up those Thanksgiving turkey leftovers! A healthy dose of stir-fry veggies are mixed in with a simple warm teriyaki glaze and then spooned over al dente rice noodles for a quick and tasty meal!

I know that this past week I have been obsessed with leftover Thanksgiving turkey recipes. There was the pumpkin sage turkey meatballs, the leftover turkey lemon garlic soup, the paleo leftover turkey sweet potato frittata, and on wednesday there will be the leftover turkey and cheese hot pockets recipe that you can't miss.

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Best Leftover Turkey Teriyaki Stir Fry:

I'm just obsessively trying to find tasty ways to eat up those Thanksgiving feast leftovers of yours because if you are anything like me... you will have too many leftovers and not enough patience to eat one more turkey sandwich.

So today I am talking all about the leftover turkey teriyaki stir-fry.

Give yourself 15 minutes from start-to-finish.

Grab your leftover Thanksgiving turkey and some stir-fry veggies (or even veggies leftover from your Thanksgiving feast!), boil some water for those rice noodles, and make up your quick and sticky teriyaki sauce.

This turkey teriyaki stir-fry is the perfect way to eat up those Thanksgiving turkey leftovers! A healthy dose of stir-fry veggies are mixed in with a simple warm terriyaki glaze and then spooned over al dente rice noodles for a quick and tasty meal!

Turkey Teriyaki Stir Fry Pairings:

For starters, let's put this stir fry right next to a healthy portion of Teriyaki Green Beans!

And how about some fluffy rice???

Try Instant Pot Jasmine Rice or Basmati Rice. Or how about some healthy Pressure Cooker Brown Rice! You will not taste a softer, more tender and fluffy brown rice than this recipe!

Easy Leftover Turkey Teriyaki Stir Fry Ingredients:

1 10-12 oz . package of GF pasta
2 tablespoon butter
3-4 cups stir-fry veggies
2 teaspoon minced garlic, divided
salt and pepper to taste
2 cups leftover cooked turkey meat
½ cup water
⅓ cup coconut sugar
¼ cup liquid aminos
2 tablespoon cornstarch + 2 tablespoon warm water
1 tablespoon honey
⅛ teaspoon ground ginger

How to make Turkey Teriyaki Stir Fry:

Cook pasta according to recipe directions.
While pasta is cooking, melt the butter in a large skillet over medium heat. Add the veggies, 1 teaspoon minced garlic, and salt and pepper, and saute until slightly tender and bright, about 2-3 minutes. Then add in the cooked turkey meat. Cook for about 4-5 minutes or until the vegetables are fully tender and the turkey meat is heated fully through.
While the veggies are sauteing, make your teriyaki sauce by combining the water, coconut sugar, liquid aminos, cornstarch + water, honey, ground ginger, and 1 teaspoon minced garlic together in a medium mixing bowl.
Once the skillet with the vegetable and turkey mix is completed, pour the teriyaki sauce over the skillet and stir to mix well. When the sauce starts to thicken remove the skillet from the heat (about 2-3 minutes).
Place the noodles in bowls and spoon the saucy turkey teriyaki stir-fry over top the noodles and enjoy!

Turkey teriyaki stir-fry tips:

*For a detailed recipe card scroll down farther to view the full recipe card!

I like to use rice noodles for this recipe because they cook in 3-5 minutes and they are lighter in texture than regular noodles. Gives the dish a fun feel. But you can use whichever noodle you have on hand. The pasta tastes amazing covered in this glaze no matter what noodle you choose.
Use whichever vegetables you have on hand too. I went to the store and bought freshly chopped stir-fry veggie mix but you can use whatever veggies you like, just make sure you chop them and they cook to at least "slightly tender".
I used liquid aminos but you can use gluten-free soy sauce instead.
What if you don't have leftover cooked turkey meat? You can use any cooked meat in replace of the turkey, just make sure to fully cook the meat according to package instructions.

How to store leftover teriyaki turkey stir fry"

You should store your leftover stir fry in an airtight container in the fridge for up to 2 days after cooking.

But you don't need to worry yourself about that. Most likely will not last that long after your family hears about how easy this dish is to reheat!

How to reheat your stir fry:

To reheat your turkey stir fry, simply place your desired amount of stir fry in a microwave-safe dish and microwave it covered on high.

Microwave times will vary because of the amount of stir fry your are reheating and how hot you like your reheats.

Typically I would recommend microwaving your easy turkey leftovers for a time between 60-120 seconds.

More Asian-Inspired Recipes!

Turkey Teriyaki Stir-Fry

Yield: 6

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients

1 10-12 oz . package of GF pasta
2 tablespoon butter
3-4 cups stir-fry veggies
2 teaspoon minced garlic, divided
salt and pepper to taste
2 cups leftover cooked turkey meat
½ cup water
⅓ cup coconut sugar
¼ cup liquid aminos
2 tablespoon cornstarch + 2 tablespoon warm water
1 tablespoon honey
⅛ teaspoon ground ginger

Instructions

Cook pasta according to recipe directions.
While pasta is cooking, melt the butter in a large skillet over medium heat. Add the veggies, 1 teaspoon minced garlic, and salt and pepper, and saute until slightly tender and bright, about 2-3 minutes. Then add in the cooked turkey meat. Cook for about 4-5 minutes or until the vegetables are fully tender and the turkey meat is heated fully through.
While the veggies are sauteing, make your teriyaki sauce by combining the water, coconut sugar, liquid aminos, cornstarch + water, honey, ground ginger, and 1 teaspoon minced garlic together in a medium mixing bowl.
Once the skillet with the vegetable and turkey mix is completed, pour the teriyaki sauce over the skillet and stir to mix well. When the sauce starts to thicken remove the skillet from the heat (about 2-3 minutes).
Place the noodles in bowls and spoon the saucy turkey teriyaki stir-fry over top the noodles and enjoy!

The Best Gluten-Free Corn Souffle

Dec 1, 2019 · Leave a Comment

This is the best gluten-free corn souffle in the entire world and is so easy to put together and throw in the oven! This dish, also known as Southern Corn Pudding, is incredibly creamy, cheesy, savory ingredients are mixed and melted together and baked to sweet perfection with a golden brown sweet crunchy topping!

My family has had this ~~love~~ obsession with my mom's corn souffle for decades. So many people know of it and love it, that now it is just referred to as "The Corn" because everyone just knows what "The Corn" is referring to.

My mother's original recipe will die with her. No one will ever really know the depths of that amazing recipe. Respect.

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Best Corn Souffle:

But, I have come up with a great gluten-free version of her magical dish. It really is the best gluten-free corn souffle!

This gluten-free corn souffle comes out of the oven warm and bubbly, melty cheesy, and golden brown.

And did I mention that there is about 5 minutes of prep work to be done and then you just stick it in the oven??? So there isn't a lot of work, but there is a whole lot to gain!

The base of this gluten-free corn souffle is made up of a combination of creamed corn, whole kernel sweet corn, cream, and cheese.

When to serve gluten-free corn casserole:

Anytime! Any dinner occasion can find a delicious place for this easy and simple side dish. It's decadent enough for fancy dinner parties simply by adding a touch of fresh chopped parsley!

It's hearty enough to be the showstopper for a lazy night in!

My family makes a double batch of this corn souffle for each major holiday and we still fight over who gets to lick the pan!

We also like to make this corn casserole on the spur of the moment on chilly fall evenings partnered right next to a juicy pork chop.

Corn Souffle Pairings:

Like I mentioned above, this gluten-free corn souffle plays well with so many choices!

If you are making this dish for a holiday dinner or fancy party, sit it right next to a beautifully juicy London Broil, Decadent Pork Chops and Creamy Gravy, beside a plate of Champagne Chicken, or maybe you'd like to savor your corn souffle next to a Spicy Sage Turkey!

Now if you are feeling all warm and cozy and want a stick-to-your-ribs hearty-style meal, consider having this corn souffle as a side to your Southern Glazed Pork Chops or an easy BBQ Thyme Pork Roast!

Gluten-Free Corn Casserole Ingredients:

And if you are wanting to keep this corn casserole completely gluten-free, you may be wondering how I got all the aforementioned ingredients to follow suite.

2 cans whole kernel sweet corn
2 cans GF creamed corn, or you can easily make your own!
1 8 oz . GF cream cheese, softened, I use greek yogurt cream cheese spread!
8 oz . swiss cheese, shredded
2 tablespoon butter, melted
¾ cup GF frosted flake cereal, crushed
parsley and black pepper for garnish

Here are the ingredients I listed above with links to the gluten-free versions:

Creamed corn: Gluten free creamed corn is hard to find. I've actually never seen it sold in stores. But you can make your own. I like to follow Farm Flavor's recipe for creamed corn.
Whole Kernel Sweet Corn: Many cans of whole kernel corn are gluten free. Just check the labeling or use fresh corn kernels straight off the cob.
Cream Cheese: This is my favorite gluten-free cream cheese!
Swiss Cheese: Grab your favorite swiss cheese!

This is the best gluten-free corn souffle in the entire world {and is so easy to put together and throw in the oven!}! Creamy cheesy gluten-free ingredients are mixed and melted together, baked to sweet perfection with sweet crunchy toppings on top! www.blessherheartyall.com

How to make this easy corn souffle:

Just a few minutes before the corn souffle is done, the top is sprinkled with crispy corn flakes for a bit of crunch.

A handful of gluten-free corn flakes are crushed and drizzled in a bit of butter.

Within a few minutes in that warm oven, the topping turns into a golden brown buttery baked crunchy goodness on top of that gooey, cheesy, hearty corn souffle.

It brings some crunch to that otherwise thick and creamy casserole. It's pretty much perfect.

Here are the simple steps:

*For a detailed recipe card scroll down farther to view the full recipe card!

Preheat your oven to 350*F. In a 9 x 13 baking dish, combine and thoroughly mix the corn, creamed corn, cream cheese, and swiss cheese.
Cook in the oven for 45 minutes.
Combine the crushed cereal and butter in a small bowl and then sprinkle on top of the corn souffle.
Place back in the oven and cook an additional 10-15 minutes, or until the cereal topping begins to turn golden brown and fragrant.
Remove from oven, garnish with pepper and parsley, and allow to cool a bit to set-up the souffle. Serve while still warm. Enjoy!

Doubling this corn souffle recipe:

Yes! If you want what my mother refers to as a "double batch" because you've got a lot of mouths to feed or huge appetites to fill, you will want to prepare a double batch of this easy corn pudding.

Doubling this recipe is easy. You will double all the ingredients EXCEPT for the topping, since the surface area on the top of the souffle stays the same whether you are doing a single batch or you are doubling the recipe.

If you are doubling the recipe, I recommend cooking the souffle an extra 8-10 minutes before you move on to Step 3: of adding the topping and cooking for a bit longer.

That's the only difference in doubling this corn souffle. Easy right???

How to store leftover corn souffle:

You should store your leftover corn souffle in an airtight container in the fridge for up to 3 days.

I guarantee that it will not last that long! No way!

It will be devoured way before those three days are up, especially since it's so easy to reheat it and get it straight into your belly!

How to reheat leftover corn casserole:

To reheat your corn casserole, simply place your desired amount of corn souffle in a microwave-safe dish and microwave it covered on high.

Microwave times will vary because of the amount of souffle your are reheating and how hot you like your reheats.

Typically I would recommend microwaving your souffle for a time between 60-120 seconds. Please be careful because the cheese and cream in the souffle can come out scorching hot. Don't burn yourself!

More gluten-free corn recipes:

If you are in the mood for a delicious corn recipes, I dare you to try one of these corn recipes out while you're here!

The Best Gluten-Free Corn Souffle

Yield: 8

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

This is the best gluten-free corn souffle in the entire world and is so easy to put together and throw in the oven! Creamy, cheesy, savory ingredients are mixed and melted together and baked to sweet perfection with a golden brown sweet crunchy topping!

Ingredients

2 cans whole kernel sweet corn
2 cans GF creamed corn, or you can easily make your own!
1 8 oz . GF cream cheese, softened, I use greek yogurt cream cheese spread!
8 oz . swiss cheese, shredded
2 tablespoon butter, melted
¾ cup GF frosted flake cereal, crushed
parsley and black pepper for garnish

Instructions

Preheat your oven to 350*F. In a 9 x 13 baking dish, combine and thoroughly mix the corn, creamed corn, cream cheese, and swiss cheese.
Cook in the oven for 45 minutes.
Combine the crushed cereal and butter in a small bowl and then sprinkle on top of the corn souffle.
Place back in the oven and cook an additional 10-15 minutes, or until the cereal topping begins to turn golden brown and fragrant.
Remove from oven, garnish with pepper and parsley, and allow to cool a bit to set-up the souffle. Serve while still warm. Enjoy!

Notes

Just a few minutes before the corn souffle is done, the top is sprinkled with crispy corn flakes for a bit of crunch.

Nutrition Information:

Yield: 8 Serving Size: 8 Servings
Amount Per Serving: Calories: 397Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 64mgSodium: 624mgCarbohydrates: 41gFiber: 3gSugar: 10gProtein: 14g

Spicy Gluten-Free Slow Cooker Chicken And Dumplings

Dec 1, 2019 · 9 Comments

This spicy slow cooker gluten-free chicken and dumplings recipe is so easy to put together, you need just 5 minutes, and let simmer all day. The spicy taste {easily adjusted to your spice level!} pairs well with the sweet doughy gluten-free dumplings and tender bites of chicken and vegetables. Perfect for a busy fall weeknight that the whole family will love, just serve and enjoy!

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Best Gluten-Free Chicken and Dumplings Recipe:

Who doesn't love an easy crockpot recipe? Yeah I don't know anyone either. Who doesn't love a crockpot recipe that smells up your house with dinnertime smells the second your nose gets inside that front door after a long day at work? Well, this isn't that recipe.

It isn't this recipe because I tried making it just the other day. I absolutely LOVE this recipe, so I was so incredibly excited to head home after a long day at work and walk to a wonderful-smelling kitchen.

gluten free chicken and dumplings made in the slow cooker or crock pot is the easiest soup you'll ever make!

I did the small amount of prep work needed before work, and wanted to walk in to magic happening after work.

I walked into my house and didn't smell a damn thing. What the? I went right up to my crockpot and the damn thing wasn't on. Like I said before, this recipe is not a cook-all-day-and-ready-for-you-at-home recipe... if ya don't turn the slow cooker on! Doh!

I was so determined to have my spicy gluten-free chicken and dumplings that I started all over {turning the crockpot on high this time} and my poor Hubby and I had dinner at 10pm.... But it was so satisfying! We actually ate all four servings! I was so proud of myself for remembering to turn the slow cooker on the second time around, that I went right to bed because.... well, 10pm is also my bedtime.

This spicy gluten-free slow cooker chicken and dumplings recipe is so easy to put together, you need just 5 minutes, and let simmer all day. The spicy taste {easily adjusted to your spice level!} pairs well with the sweet doughy gluten-free dumplings and tender bites of chicken and vegetables. Perfect for a busy fall weeknight that the whole family will love, just serve and enjoy! www.ahotsouthernmess.com

What to pair with Gluten-Free Chicken and Dumplings:

How about some delicious gluten-free jalapeno cheddar cornbread muffins or some gluten-free zucchini bread to dip into your chicken and dumplings! YUM!

Gluten-Free Chicken and Dumplings Ingredient List:

5 chicken breast halves, 6 if on the smaller/thinner side
1 large carrot, chopped
2 cans GF cream of chicken*, 10.5oz
2 cans GF chicken broth**, just use the cans from the cream of chicken to measure
1 teaspoon cayenne pepper
1 teaspoon paprika
½ teaspoon cracked black pepper
¾ cup GF homemade "Bisquick Mix"***
⅓ cup milk or buttermilk, we use buttermilk
2 tablespoon unsalted butter, melted
1 egg

How to make Gluten Free Chicken and Dumplings:

Place a crock pot liner on your crockpot. Place the chicken, carrot, cream of chicken, chicken broth, cayenne, black pepper, and paprika in the crockpot and cook on high for 5-6 hours or low for 8-9 hours.
During the last 30 minutes of cooking, make the dumpling dough by combining the homemade GF "Bisquick mIx", buttermilk, egg, and butter together in a large bowl. Form the dough into egg-sized balls and lightly drop each dumpling into the crockpot with the chicken. Cover and cook the last 30 minutes.
Serve warm and enjoy!

How to store leftover chicken and dumplings:

You should store your leftover chicken and dumplings in an airtight container in the fridge for up to 2 days after cooking.

But you don’t need to worry yourself about that. Most likely will not last that long after your family hears about how easy this dish is to reheat!

How to reheat leftover chicken and dumplings:

To reheat your turkey stir fry, simply place your desired amount of stir fry in a microwave-safe dish and microwave it covered on high.

Microwave times will vary because of the amount of soup your are reheating and how hot you like your reheats.

Typically I would recommend microwaving your easy chicken and dumplings for a time between 60-120 seconds.

Recipe Pro Tips:

*Here is the GF cream of chicken soup and the GF Chicken Broth ** (affiliate links) that I used for this recipe. Or you can make your own! Yum! And this is the homemade gluten-free Bisquick mix***.

How to make your gluten free chicken and dumplings fancy:

Try topping your gluten-free chicken and dumplings with some fresh chopped herbs. I highly recommend parsley! It's so lush a green but it's soft flavor doesn't distract from everything coming from your bowl of soup!

I like to sprinkle my bowls with a little bright red color before serving them.

If you like spice, try a small shake of your chili powder or crushed red pepper flakes!

For a milder yet beautiful effect, try sprinkling a pinch of paprika on your bowls of chicken and dumplings before serving!

More easy gluten-free slow cooker recipes:

Try our Slow Cooker White Turkey Chili, Crock Pot Salsa Lime Chicken, the ever-popular Gluten Free Slow Cooker Chicken Cacciatore recipe, the Slow Cooker Gluten-Free Chicken Marsala recipe, and our Gluten-Free Slow Cooker Skinny Loaded Baked Potato Soup!

Spicy Gluten-Free Slow Cooker Chicken And Dumplings

Yield: 4

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours 5 minutes

Ingredients

5 chicken breast halves, 6 if on the smaller/thinner side
1 large carrot, chopped
2 cans GF cream of chicken*, 10.5oz
2 cans GF chicken broth**, just use the cans from the cream of chicken to measure
1 teaspoon cayenne pepper
1 teaspoon paprika
½ teaspoon cracked black pepper
¾ cup GF homemade "Bisquick Mix"***
⅓ cup milk or buttermilk, we use buttermilk
2 tablespoon unsalted butter, melted
1 egg
Parsley and crushed red pepper flakes to garnish

Instructions

Place a crock pot liner on your crockpot. Place the chicken, carrot, cream of chicken, chicken broth, cayenne, black pepper, and paprika in the crockpot and cook on high for 5-6 hours or low for 8-9 hours.
During the last 30 minutes of cooking, make the dumpling dough by combining the homemade GF "Bisquick mIx", buttermilk, egg, and butter together in a large bowl. Form the dough into egg-sized balls and lightly drop each dumpling into the crockpot with the chicken. Cover and cook the last 30 minutes.
Serve warm and enjoy!

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 625Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 211mgSodium: 2189mgCarbohydrates: 35gFiber: 1gSugar: 10gProtein: 59g

Gluten-Free Blueberry Mini Muffins

Nov 30, 2019 · 24 Comments

These gluten-free blueberry muffins are also grain-free and dairy-free and can be made in mini muffin size too! Grab a few of these moist fluffy muffins with juicy fresh blueberries for your busy mornings on-the-go!

Table of Contents

Blueberry Muffin Backstory:

This post is pretty special to me. When I was little, weekend mornings were full of Dad and us kids in the kitchen. The peewees would sit on the kitchen counter dangling our feet and singing "Do you know the muffin man, the muffin man" while my dad (obviously the original muffin man) did all the prepping and cooking and we did all the licking of the bowl and spoons. It is a great memory and man were they great blueberry muffins.

Everytime I make blueberry muffins I think back to when I was a kid and got to hang out with Dad and make a mess of the kitchen and leave sticky handprints everywhere I went. Not that I make blueberry muffins very much these days. That is, not until I finally figured out the greatest way to make dairy-free, grain-free, gluten-free blueberry mini muffins!

The second reason why this post is so cool (I mean besides the fluffy, moist, melt-in-your-mouth deliciousness that I will be talking you through in a minute) is that the plate in the pictures is from the Hubster's grandmother, straight from Norway. A little piece of Grandma H. on the blog (everyone say "ahhhhhhhhhh adorable"! But seriously, it's so cool to have a piece like this!), I just had to share it as soon as I got my paws on it.

These gluten-free blueberry mini muffins are also grain-free and dairy-free! Grab a few of these moist fluffy muffins for your busy mornings on-the-go!

Best Gluten-Free Blueberry Muffins:

Okay, okay, now on to the spectacularness that are these gluten-free blueberry mini muffins! Like I mentioned earlier, these little poppables of joy are fluffy and moist.

Need more fluffy and moist poppable inspiration? Grab my Fluffy Gluten Free Buttermilk Biscuits recipe!

Are these dairy-free blueberry muffins too?

Yes, they certainly are. This gluten-free blueberry recipe uses a small amount of almond butter and it also uses almond milk. I steered away from the dairy products but you most certainly can use cow’s milk in this recipe if you wish!

What to pair with your blueberry muffins?

Want a full breakfast spread???

These gluten free blueberry muffins are great partnered next to some scrambled eggs and Air Fryer Bacon.

These muffins are also perfectly paired beside a warm slice of easy Sweet Potato Frittata.

Or how about a tray of these fluffy muffins combined with some delicious Gluten-Free Old Fashion Glazed Donuts!!!

Gluten-Free Blueberry Muffin Ingredients:

½ cup coconut flour
1 teaspoon baking powder
½ teaspoon baking soda
2 Tablespoon coconut sugar
¼ teaspoon salt
2 eggs, room temperature and beaten
1 teaspoon vanilla extract
1 Tablespoon apple cider vinegar
1 Tablespoon almond butter
½ cup vanilla almond milk, close to room temperature
½ cup honey
⅓ cup coconut oil, melted
½-1 cup blueberries, I use around ¾ cup

What type of coconut flour should I use?

Any type of gluten-free coconut flour will do. I have not found a brand of coconut flour that does not work with this recipe so far.

Should I use fresh or frozen blueberries?

You can use either fresh or frozen blueberries and you don’t even need to thaw frozen berries before using them, just toss them right in!

If you are worried about your muffins turning purple due to the blueberries, then just be careful when folding (nice gentle stirring) the blueberries into the muffin batter.

How to make Gluten-Free Blueberry Muffins:

*For a comprehensive recipe card with full ingredients and instructions, please scroll down to the recipe card further down this post.

Preheat your oven to 350*F. Line a mini muffin pan with muffin liners or spray your mini muffin pan with cooking spray.
Combine all the dry ingredients in a medium mixing bowl.
In a second bowl, combine all wet ingredients (including the almond butter) into a large mixing bowl.
Slowly add the dry ingredients into the bowl with the wet ingredients. Using a mixer, mix until well combined. Allow the dough to set and thicken for 5 minutes.
Fold in the blueberries and fill each mini muffin cup ¾ full with the batter.
Cook for 13-18 minutes, or until the edges are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Allow to cool slightly before taking the muffins out of the tin and allow to continue to cool on a cooling rack. Enjoy!

How do I prep my muffin pan or tin?

You have a couple options here.

You can either choose to line your muffin tin with muffin cups OR you can grease your muffin tin.

If you are going with the grease route, be sure to coat the entire muffin tin surface that your muffins may touch so that your muffins don’t end up sticking to the pan and they’re hard to get out in one piece!

How to make regular-sized gluten-free blueberry muffins:

I haven’t tried baking regular-sized muffins using this recipe (because aren’t mini muffins just the best?!?) but I should try really soon to see if these muffins will hold up if made that large.

If you are going to try this recipe with regular-sized muffins you may want to bake for a few extra minutes and likely wait a few extra minutes again before popping them out of the muffin tin to allow them to set up properly.

I wasn’t kidding when I said that these bad boys are oh-so fluffy and moist! They are melt-in-your-mouth good! Yum!

Can I double or halve this recipe?

Sure you can!

To make a double batch of these gluten-free blueberry muffins, simply double the amounts of each ingredient.

When doubling this recipe, just be sure to not overfill your muffin tins and to just go ahead and pour your second set of muffin batter into a second set of muffin tins.

This may mean that you have to wait until your first batch of muffins is cooked and cooled and removed from your one and only muffin tin before creating your second batch of muffins, it’s what I do instead of purchasing a second muffin tin.

To halve this recipe, simply use half of each ingredient listed.

Be aware that you are still filling each muffin tin to the appropriate level with the batter.

If you don’t pour enough batter into each muffin tin, you’ll come out with very thin overcooked muffins. You should end up with half the number of muffins, not really thin muffins.

How should I cool my muffins:

The muffins should be kept in the muffin tin for the first 5 minutes after taking them out of the hot oven. After the 5 minutes is up, you can transfer the warm muffins to a cooling rack to cool to room temperature.

How to store leftover gluten-free muffins:

Once your muffins have cooled to room temperature, you can place them in an airtight container and keep them at room temperature for up to 2 days. Mine typically won't last that long if my family knows that there are muffins up for grabs!

How to reheat leftover blueberry muffins:

To reheat your gluten free blueberry muffins, simply place the muffins you want reheated on or in a microwave-safe dish and microwave on full power for 20-60 seconds depending on how large your muffins are and how hot you like your muffins to be.

More gluten free muffin recipes:

Gluten-Free Blueberry Mini Muffins

Yield: 18

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These gluten-free blueberry mini muffins are also grain-free and dairy-free! Grab a few of these moist fluffy muffins with juicy fresh blueberries for your busy mornings on-the-go!

Ingredients

½ cup coconut flour
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoon coconut sugar
¼ teaspoon salt
2 eggs, room temperature and beaten
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
1 tablespoon almond butter
½ cup vanilla almond milk, close to room temperature
½ cup honey
⅓ cup coconut oil, melted
½-1 cup fresh blueberries, I use around ¾ cup

Instructions

Preheat your oven to 350*F. Line a mini muffin pan with muffin liners or spray your mini muffin pan with cooking spray.
Combine all the dry ingredients in a medium mixing bowl.
In a second bowl, combine all wet ingredients (including the almond butter) into a large mixing bowl.
Slowly add the dry ingredients into the bowl with the wet ingredients. Using a mixer, mix until well combined. Allow the dough to set and thicken for 5 minutes.
Fold in the blueberries and fill each mini muffin cup ¾ full with the batter.
Cook for 13-18 minutes, or until the edges are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Allow to cool slightly before taking the muffins out of the tin and allow to continue to cool on a cooling rack. Enjoy!

Notes

Nutrition Information:

Yield: 18 Serving Size: 18 Servings
Amount Per Serving: Calories: 107Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 109mgCarbohydrates: 13gFiber: 1gSugar: 11gProtein: 2g

Pressure Cooker Brown Rice

Nov 29, 2019 · Leave a Comment

Pressure Cooker Brown Rice is an easy and quick way to serve up tender and delicious foolproof brown rice in minutes! It's hard to tell the difference between brown rice and white rice when you cook brown rice this way! A total game-changer!

Table of Contents

Best & Easiest Pressure Cooker Brown Rice:

This Brown Rice recipe uses an Instant Pot or any other pressure cooker you may have in just mere minutes to create foolproof, perfect-every time brown rice.

The simple white rice comes out hot, fluffy, a lot like white rice in texture and consistency as long as you follow the steps in this recipe! It's just perfect!

No more burnt, mushy, or hard clumpy rice!

Making rice in the pressure cooker is super easy! There's absolutely no stirring or watching the pot needed - throw those old stove-top rules out the window.

What to pair with brown rice:

Fluffy brown rice goes well with pretty much everything. Dishes like One-Pan Baked Gluten-Free Sweet and Sour Chicken and One-Pan Baked Gluten-Free Sticky Honey Garlic Chicken are always served with pressure cooker brown rice.

Popular recipes like Blackened Chicken and Champagne Mushroom Chicken Skillet are great choices because the brown rice tends to soak up many of the awesome flavors radiating from these main dishes!

Recipes that smother the brown rice in their delicious savory sauces are another hot pick. Try Slow Cooker Gluten-Free Chicken Marsala, One-Pot Garlic Mushroom Chicken Skillet, and the Instant Pot Pork Chops with Gravy!

Pressure Cooker Brown Rice Ingredients:

Brown rice, rinsed (by running the rice under the kitchen faucet until the water runs clear and it not cloudy!)
water
cooking spray

How to make Instant Pot Brown Rice:

Rinse your brown rice in the sink under cool water with a strainer. Cover the bottom of your Instant Pot with cooking spray or use a olive oil mister.
Place the rinsed rice in the bottom of the pressure cooker, then add then water, then stir and place the lid on the Instant Pot, making sure the pressure cooker is sealed and not set to "vent".
Turn on the pressure cooker and set it to "rice" setting with 4 minutes of cook time. Once the timer is up, allow the Instant Pot to naturally release for 10 minutes.
After the 10 minutes of natural release, manually release any of pressure still left in the cooker. Remove the lid, fluff the rice with a spoon, and serve!

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

What tools to use for brown rice?

You will need a pressure cooker and some brown rice!

This dish uses an Instant Pot but you can always use a different brand of pressure cooker to create the same masterpiece of rice perfection.

I highly recommend two pressure cookers that I use in my own kitchen.

The first is the 6 Quart Instant Pot.

The other pressure cooker is my beloved Pampered Chef Quick Cooker.

No matter which pressure cooker is on your kitchen counter, follow these foolproof steps to perfectly cooked brown rice!

Instant Pot Brown Rice Tips:

Use that 1: 2.25 ratio. That's right! Use a 1 cup brown rice, to 2.25 cups water ratio for this recipe to keep it at that perfect consistency! Brown rice needs a lot more water than white rice to get a tender consistency that you expect out of fluffy brown rice!
Cook the rice as soon as you rinse the water over the rice. If you let the rice sit in water, the rice will absorb the water which will throw off the rice:water ratio.
Use a fine strainer to rinse the rice with. I have a fine strainer that I bought at the Dollar Store when I was in college 13 years ago and it still does the trick! The reason why we rinse the rice is to wash away any residual starch left on those processed pieces of grain. Just do it! Your rice will turn out perfect if you rinse!
Measure the rice in a dry measuring cup, place it in the fine strainer, and rinse it well, spending at least 30 seconds rinsing the rice.

Doubling or halving pressure cooked brown rice recipe:

If you want to cook more rice, double or even triple the brown rice amount using the 1:2.25 rice to water ratio, use the same cooking time and settings, just remember to use the same amount of rice as you are using of water!

Pressure Cooker Brown Rice Toppings:

Sprinkle your Pressure Cooker Brown Rice with your favorite herbs. Our go-to herb is always a healthy dose of green onion! The bright green color looks gorgeous sprinkled on top of the contrasting brown rice and the flavor compliments the calm rice perfectly.

Other fresh herbs to try are basil, thyme, cilantro, or parsley.

Another idea is to sprinkle your brown rice with delicious seasonings such as sesame seeds, roasted garlic, crushed red pepper flakes, or your favorite seasoning blend.

How to store leftover brown rice:

Store leftover brown rice in an airtight container in the refrigerator for up to 3-4 days.

Reheating is easy! just place the stored leftover rice in the microwave for 30-90 seconds depending on the amount that you are reheating at one time.

Store uncooked white rice in a sealed container in a dry and dark place.

How to reheat leftover cooked brown rice:

You can easily and quickly reheat your cooked brown rice in your microwave.

All that you need to do is make sure that the container that you are warming your rice up in is microwave safe.

Then program your microwave the cook on high for 30-90 seconds, depending on how much rice you are reheating and how hot you want your rice to come out.

After reheating, give your reheated rice a good stir and then enjoy! Easy peasy.

Want more easy rice recipes?

Well here ya go!

Pressure Cooker Brown Rice

Yield: 4

Prep Time: 1 minute

Cook Time: 15 minutes

Total Time: 16 minutes

Pressure Cooker Brown Rice is an easy and quick way to serve up tender and delicious brown rice in minutes! It's hard to tell the difference between brown rice and white rice when you cook brown rice this way! A total game-changer!

Ingredients

1 cup brown rice
2 ¼ cups water
cooking spray or an olive oil mister

Instructions

Rinse your brown rice in the sink under cool water with a strainer. Cover the bottom of your pressure cooker with cooking spray or use a olive oil mister.
Place the rinsed rice in the bottom of the pressure cooker, then add then water, then stir and place the lid on the pressure cooker, making sure the pressure cooker is sealed and not set to "vent".
Turn on the pressure cooker and set it to "brown rice" or "rice" setting with 15 minutes of cook time. Once the timer is up, allow the pressure cooker to naturally release for 10 minutes.
After the 10 minutes of natural release, manually release any of pressure still left in the cooker. Remove the lid, fluff the rice with a spoon, and serve!

Notes

Measure the rice in a dry measuring cup, place it in the fine strainer, and rinse it well, spending at least 30 seconds rinsing the rice.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 85Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 6mgCarbohydrates: 11gFiber: 1gSugar: 0gProtein: 1g

Air Fryer Accessories

Nov 28, 2019 · Leave a Comment

Finally purchasing an air fryer this year has been one of the best decisions! Here is a list of air fryer accessories that might come in handy during your air fryer journey that have been tried and tested by yours truly to be helpful.

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

Air Fryer Accessories

Finally purchasing an air fryer this year has been one of the best decisions! The ease of use, it’s versatility in cooking almost anything, to it’s quick cook times and easy clean up all make buying an air fryer the right choice for many families. Here is a list of air fryer accessories that might come in handy during your air fryer journey that have been tried and tested by yours truly to be helpful.

Photo Credit: amazon.com

Bamboo Air Fryer Liners

Now it's even easier to clean your air fryer! The round steam papers keep your steamers and air fryers free from food residue, make clean up a breeze. It is an indispensable part of air fryer accessories for you!

Photo Credit: Amazon.com

Silicone Pot Liners

In case your wanting something a little different from bamboo liners listed above, try out a convenient silicone pot liner for easy air fryer clean up!

Photo Credit: amazon.com

Air Fryer Mats

Another option besides air fryer bamboo sheets and silicone pot liners are these Air Fryer Mats! These come in multiple sizes to customize your mat to your air fryer!

Photo Credit: Amazon.com

Set of Silicone Tongs

A set of Silicone Tongs will be extremely helpful when needing to flip certain foods in your air fryer, such as Air Fryer Chicken Legs!

Photo Credit: amazon.com

Silicone Pot Holders

When you need to grab a hot part of your air fryer in certain instances, you'll want to have a pair of these silicone pot holders (AKA oven mitts!)

Photo Credit: amazon.com

Misto Brushed Aluminum Oil Sprayer

You will definitely need to use a light spritz of cooking spray when air frying many of your air fryer recipes. I use my Misto Oil Sprayer daily when cooking up my favorite air fryer recipes. This handy spray bottle releases just the right amount of oil onto the food with just a few quick pumps from the top of the bottle. This is convenient and affordable to have so you don't constantly need to buy cooking spray from the store. Just load up this sprayer when it gets low with your favorite olive oil or avocado oil!

Photo Credit: amazon.com

Kitchen Funnel Set

How do you get that oil into the oil sprayer? Well, you can try to pour it in and make a mess like I did over and over again. OR, you can use a kitchen grade funnel to easily pour the oil into the Misto Oil Sprayer. Simply toss the funnel into your dishwasher for easy clean up once you've topped off your oil sprayer!

Photo Credit: amazon.com

Air Fryer Cookbook

There are definitely some delicious air fryer recipes on Bless Her Heart Y'all. But I've got to give it up to my girl Gina over at SkinnyTaste. She has got some amazing air fryer recipes for you to check out!

Photo Credit: amazon.com

Air Fryer Chart

If you have no idea what times to cook things when it comes to your air fryer, maybe a helpful magnetic chart can send you in the right direction in no time!

Photo Credit: amazon.com

Air Fryer Magnetic Chart

If you want a more in-depth chart to slap on that fridge of yours, check out this magnetic chart!

Photo Credit: amazon.com

Basting Brush

One of the most common utensils I use with my air fryer is a basting brush for recipes such as Air Fryer Chicken Drumsticks! This set you can just toss in the dishwasher when finished!

Photo Credit: amazon.com

Silicone Mixing Spoon

The other utensil that I use all too often when air frying is my mixing spoon to give most dishes a stir halfway through the air frying process!

Photo Credit: amazon.com

Silicone Carved Trivet Set

When the underside of your air fryer basket is nice and hot holding in that crisp hot food for you, you need a place to put it all. Try one of these silicone carved trivets!

Photo Credit: amazon.com

Seasoning Mix

This is my go-to spice mix for pretty much anything and everything in the air fryer! So delicious! A little bit goes a long way!

Photo Credit: amazon.com

Meat Thermometer

This little contraption has really helped us gauge if our air fried meats are safe to eat or if they need a little more time in our dear air fryer!

Photo Credit: amazon.com

Stainless Steel Scooper

This scooper can be so helpful when trying to scoop out and serve smaller portions of your cooked, hot, and ready air fried foods!

Photo Credit: amazon.com

Cooling Rack

Cool your amazing air fried food even quicker with these cooling racks. Get into my belly!

Paleo Leftover Turkey Sweet Potato Frittata

Nov 27, 2019 · 1 Comment

This paleo leftover turkey sweet potato frittata will have everyone waking up extra early for! Rise and shine with this savory and creamy paleo, gluten-free, grain-free, and dairy-free breakfast that everyone will love!

I know that I promised in my Slow Cooker White Turkey Chili post earlier this week that I would be dishing up some awesome leftover turkey recipes and today is no exception.

On top of leftover Thanksgiving turkey, I'm also helping you use up leftover sweet potatoes, leftover onions, sage, kale, and other pieces that may not have been completely demolished at your Thanksgiving table.

Table of Contents

Best sweet potato frittata:

This is by far my favorite frittata of all time!

I think it has to do with the combination of how cheesy and savory it tastes along with it's hints of sage and thyme but without the cheese and grease!

That's right! This cleverly pieced together gem is uber clean and healthy but tastes so far from it.

Alex still doesn't believe me that there's no cheese or cream in it. This frittata is that clever.

So if you are ready to make an impressive morning-after-Thanksgiving breakfast in under 30 minutes this paleo leftover turkey sweet potato frittata is the one for you.

Go grab your skillet!

This paleo leftover turkey sweet potato frittata will have everyone waking up extra early for! Rise and shine with this savory and creamy paleo, gluten free, grain free, and dairy free breakfast that everyone will love!

What is a frittata?

A frittata is an egg-based dish that originated in Italy. It is kind of like a crustless quiche and somewhat like an omelet.

What is the difference between a frittata and an omelet?

A frittata combines all ingredients together before cooking together. An omelet has the egg base and has it's ingredients folded into it during the cooking process. Omelets are usually served as a thinner folded shell-like presentation where frittatas are usually sliced into thick pie-shaped triangles.

What's the difference between a frittata and a quiche?

Quiches can be crustless or contain a delicious savory crust. Frittatas do not have a crust. Quiches also usually will contain dairy, either milk or cream or cheeses to make it hearty and creamy. Frittatas do not contain milk or cream so biting into a frittata usually elicits a lighter feel, less stick-to-your-ribs.

Sweet Potato Frittata Ingredients:

1 medium sweet potato, cubed
3 tablespoon coconut oil
1 cup chopped kale, or spinach
2 cups chopped leftover cooked turkey meat
½ cup diced onion
½ teaspoon minced garlic
1 teaspoon dried thyme, or 3 teaspoon fresh chopped thyme
½ teaspoon garlic powder
½ teaspoon red pepper flakes, optional
6-8 leaves sage, chopped
¼ teaspoon paprika
salt and pepper to taste
8 large eggs, beaten + 2 tablespoon water

How to make a sweet potato frittata:

Preheat your oven to 375*F. Heat your oven-safe skillet over medium heat with the coconut oil coating the bottom and sides of the skillet. Add the sweet potatoes and cook for about 10 minutes or until fork tender.
Add the kale, turkey, onion, garlic, thyme, garlic powder, red pepper flakes, sage, paprika, and salt and pepper and saute for about 5 minutes or until the kale is wilted.
Turn down your skillet temp to low and the egg + water mixture, stirring until mixed thoroughly once and then left undisturbed. Cook on low for 4-5 minutes or until the egg just starts to set or firm slightly.
Transfer to the oven and bake for another 10-12 minutes or until the edges are golden brown and are starting to separate from the edges of the skillet.
Remove from the oven and allow to cool for a few minutes before slicing and serving.

Different versions of sweet potato frittatas:

There are so many varieties of frittata out there.

You can virtually put anything you could want in your frittata.

So what do you put in a frittata?

Besides the base of egg, sweet potato, and water, you can choose options that make your heart happy.

I suggest starting with this recipe's recommended ingredients and tweaking them if you have your own idea for a frittata variety.

Many people put their favorite vegetables in their frittatas such as spinach, mushrooms, tomatoes, bell peppers, onions, and fresh herbs.

Can I make a frittata the night before?

You sure can! You can make the frittata the day before, let it cool to room temperature and then transfer it to the fridge in an airtight container until you are ready to reheat the next day.

How to store leftover frittata:

You can store your leftover sweet potato frittata in an airtight container once it has cooled down to room temperature.

Once sealed in an airtight container, chill it in the refrigerator.

Your frittata will hold great chilled for up to one day in the fridge.

How to reheat your sweet potato frittata:

To reheat the frittata take the breakfast slices out of the airtight container and place them in an oven-safe baking dish in a preheated oven at 375*F for 3-7 minutes, depending on how many slices you are reheating at one time and how hot you like your frittata slices.

More leftover turkey recipes:

Leftover Turkey Lemon Garlic Soup
Our ever popular Thanksgiving Leftovers Turkey Nachos
Healthy Turkey Stuffed Peppers with Quinoa
Turkey Teriyaki Stir Fry
Pumpkin Sage Turkey Meatballs with Hot Bacon Vinaigrette
Slow Cooker White Turkey Chili

Paleo Leftover Turkey Sweet Potato Frittata

Yield: 8

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

This paleo leftover turkey sweet potato frittata will have everyone waking up extra early for! Rise and shine with this savory and creamy paleo, gluten free, grain free, and dairy free breakfast that everyone will love!

Ingredients

1 medium sweet potato, cubed
3 tablespoon coconut oil
1 cup chopped kale, or spinach
2 cups chopped leftover cooked turkey meat
½ cup diced onion
½ teaspoon minced garlic
1 teaspoon dried thyme, or 3 teaspoon fresh chopped thyme
½ teaspoon garlic powder
½ teaspoon red pepper flakes, optional
6-8 leaves sage, chopped
¼ teaspoon paprika
salt and pepper to taste
8 large eggs, beaten + 2 tablespoon water

Instructions

Preheat your oven to 375*F. Heat your oven-safe skillet over medium heat with the coconut oil coating the bottom and sides of the skillet. Add the sweet potatoes and cook for about 10 minutes or until fork tender.
Add the kale, turkey, onion, garlic, thyme, garlic powder, red pepper flakes, sage, paprika, and salt and pepper and saute for about 5 minutes or until the kale is wilted.
Turn down your skillet temp to low and the egg + water mixture, stirring until mixed thoroughly once and then left undisturbed. Cook on low for 4-5 minutes or until the egg just starts to set or firm slightly.
Transfer to the oven and bake for another 10-12 minutes or until the edges are golden brown and are starting to separate from the edges of the skillet.
Remove from the oven and allow to cool for a few minutes before slicing and serving.

White Chocolate Pumpkin Fudge with Bourbon-Candied Pecans

Nov 27, 2019 · 6 Comments

This easy and quick gluten free white chocolate pumpkin fudge with bourbon-candied pecans is so soft and creamy, thick and dreamy, sweet and salty, smooth and crunchy!

This past weekend was a fun one with my immediate family in town to go to a Doobie Brothers concert {my brother and I's fav band when we were little} and to celebrate the lil bro's engagement to my soon-to-be sister-in-law. So we had lots to celebrate and get excited for. After cleaning and grocery shopping for the fun-filled weekend {leaving no time for anything else... except for that glass of red wine that slipped in there somewhere}, I wanted to make something quick and easy to feed people as they came and went.

Enter the decadent and simple White Chocolate Pumpkin Fudge.

With small group at our house this week, you can be sure that this girl will be making another pan of this sweet creamy treat to impress palates and produce more sticky fingers.

These easy and quick White Chocolate Pumpkin Fudge with Bourbon-Brown Sugar Roasted Pecans are perfect for impressing your friends at your next fall party or get together! www.ahotsouthernmess.com

Table of Contents

Pumpkin Fudge Ingredients:

½ cup pecans
1 teaspoon coconut oil
1 teaspoon brown sugar
1 teaspoon bourbon
11.5-12 oz . white chocolate, high quality here is a very good idea!
⅓ cup canned pumpkin puree
2 ¼ teaspoon pumpkin pie spice
¼ teaspoon allspice
coarse sea salt

How to easily make this pumpkin fudge:

*For a more detailed list of instructions, please scroll down to the full recipe card!

White chocolate is combined with sweet pumpkin and then topped with bourbon and brown sugar glazed pecans and coarse grains of sea salt, and then chilled to perfection.

This recipe is an easy way to impress your friends and family with very little effort.

Your secret is safe with me.

Doubling or halving your pumpkin fudge recipe:

You can definitely make a larger or smaller batch of this pumpkin fudge.

If you are doubling this recipe, you should double all ingredients. I would recommend finding a pan to pour your fudge mix in that is larger than the one specified for this recipe. Otherwise, you will have the thickest pieces of fudge you've ever seen and it will take much longer for the fudge to set up.

The opposite is true if you are wanting to halve this recipe.

To halve this recipe, simply halve all the ingredients and find yourself a smaller pan to pour your fudge ingredients into and allow the fudge to set. If you don't, you'll have thin pieces of fudge that may not hold up well.

How to make the glazed pecans:

Making these roasted bourbon brown sugar glazed pecans was very easy.

I mixed coconut oil, my favorite bourbon, and a little brown sugar together, brushed the glaze on the pecans, and let them roast in a hot oven for a bit, flipping them just once.

They became fragrant and delicious in no time.

We actually had to stop ourselves before the fam and I ate all the candied pecans for the fudge. We couldn't have naked fudge now could we?

How much time and effort is involved in making fudge?

I put together this pumpkin and white chocolate fudge in about five minutes once the candied pecans were roasted.

Some sweet pumpkin puree, and sprinkle of allspice and a bit more of pumpkin pie spice, with some high quality white chocolate, mixed together and placed in the fridge until firmed and chilled.

Hella yum...... hella yum.

Pumpkin Fudge Reviews:

I put these sweet treats to the test with my family's sticky fingers. I got 6 sticky finger-lickin' thumbs up. Six outta six ain't too bad. The whole plate of pumpkin fudge was gone within minutes. Not too bad it seems.

How to store leftover pumpkin fudge:

You should store your leftover pumpkin fudge in an airtight container on a flat surface that is room temperature for up to 3 days.

Do not let your fudge stay in a warm area, remember it contains white chocolate! It'll get very soft or potentially melt if it is stored in a warm area.

We really like to store our leftover pumpkin fudge in the fridge so we have chilled bites of deliciousness! Try it! It hasn't lasted more than 3 days, but this fudge would hold up well in an airtight container in the refrigerator for up to a week.

Pumpkin Fudge with Bourbon-Brown Sugar Glazed Pecans

Yield: 12

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

This easy and quick gluten-free white chocolate pumpkin fudge with bourbon-candied pecans is so soft and creamy, thick and dreamy, sweet and salty, smooth and crunchy!

Ingredients

½ cup pecans
1 teaspoon coconut oil
1 teaspoon brown sugar
1 teaspoon bourbon
11.5-12 oz . white chocolate, high quality here is a very good idea!
⅓ cup canned pumpkin puree
2 ¼ teaspoon pumpkin pie spice
¼ teaspoon allspice
coarse sea salt

Instructions

Preheat your oven to 400*F.
Combine the coconut oil, bourbon, and brown sugar together in a small bowl. With a basting brush, brush both sides of the pecans evenly with the bourbon mixture.
On a parchment papered baking sheet place the pecans evenly on the sheet and bake for 10-20 minutes (or until the pecans become fragrant and start to darken), flipping the pecans once. Set aside.
Heat the chocolate chips until melted and smooth either on the stove or in 30 second increments on 50% power in the microwave, stirring frequently so not to burn.
In a large mixing bowl, combine the pumpkin, pumpkin spice, allspice, and white chocolate together. Stir until the mixture is completely smooth. There will be a moment where the mixture looks curdled, continue stirring through this point and it will become smooth, approximately 2-3 minutes.
Place the mixture in a parchment paper-lined loaf pan, sprinkle with candied pecans and coarse sea salt, and refrigerate until firm (approximate 1-2 hours). Because this fudge is so soft and creamy, I tend to keep any leftovers in the fridge to keep it's firmness. Enjoy it messy!

These easy and quick White Chocolate Pumpkin Fudge with Bourbon Candied Pecans are perfect for impressing your friends at your next fall party or get together! www.ahotsouthernmess.com

OMORC Air Fryer Review

Nov 27, 2019 · Leave a Comment

This is a review of my personal experience using my OMORC air fryer in my kitchen and tips I've learned along the way. This is an amateur home cooks' pros and cons to the small electric countertop appliance. I will even tell you how I clean mine and where to store it!

Table of Contents

Why use an air fryer?

It took me years of hearing how great air fryers are before biting the bullet and purchasing one for our home. It was way too long to wait.

To be honest, we use our air fryer almost every single day.

We create little warm dishes like delicious air fryer chicken legs, baked potatoes, Air Fryer Pork Chops, Air Fryer Potatoes (and air fried frozen french fries and tater tots!), Air Fryer Asparagus, and even air fried bacon!

You can basically make almost anything in an air fryer! With little mess and little clean up, you can't go wrong.

You also can't go wrong with the little to no oil that is needed to cook up your dishes in an air fryer.

And then I have to mention that there is little to no preheating an air fryer (my air fryer has never needed to be preheated!) which saves even more time that the already quick few minutes that your food needs to cook in the air fryer!

How does an air fryer work?

Air fryers work by circulating heat around the food. The basket that the food is placed inside of the air fryer has holes in it to help the air circulate 360 degrees around your food while it cooks.

This helps produce the ultimate in crispy, fried-like tastes and textures to your favorite foods without all of the grease, oil, fat.

The Kitchn does a great job of explaining things in their article How Does an Air Fryer Work?

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

What's the best brand of air fryer?

There are so many brands of air fryers out there, it becomes a little overwhelming.

Cosori, Phillips, Cuisinart, Ninja, Chefman, are big names in the air fryer game. All of these companies offer multiple models of air fryers ranging from basic and plain, to sophisticated and complicated. From small to large. From slim to bulky.

You could spend hours scouring Amazon just reading the reviews to different brands and models of air fryers. I did.

But when it's time to bite the bullet and choose an air fryer for your kitchen or as a fantastic gift, I've got to recommend the OMORC air fryer to you.

Is the OMORC air fryer easy to use?

My OMORC air fryer is so easy to use!

This air fryer has a simple basket where your food goes during cooking.

It has a very easy and intuitive digital display and turning knob to help you select your settings.

It's incredibly easy to clean too! The basket that gets the cooking juices on it during the air frying process is dishwasher safe so of course that goes straight into the dishwasher for easy clean up.

Is the OMORC air fryer affordable?

Yes! Comparing the cost of the 6 Quart OMORC air fryer that I use to other similarly-sized air fryers from other brands, yes, it's definitely a cheaper option. As of November 2019, Amazon is selling this air fryer for less than $68 plus free shipping.

You can't beat that price for the size and quality that you get out of this air fryer.

Does the OMORC air fryer have a digital display?

It has a fantastic and very intuitive digital display that lights up once the air fryer is plugged into the electric outlet.

When using the light-up digital display, you will notice a short beep if changing any settings that coincides with the digital display.

The display itself really helps get your dish from uncooked to cook in less time.

How you ask?

Well the display panel couldn't be any easier to set up some custom cooking parameters. The display allows you to easily set your temperature and time in just a few simple pushes of the button that is on the central turning knob.

There are also preset options on the air fryer such as roast, bake, and even a "keep warm" setting!

How easy is the OMORC air fryer to clean?

Super simple!

The inner basket of the air fryer releases from the outer basket of the air fryer with a simple release of a button which is hidden underneath a proactive outer casing that can be released using just one finger.

The inner basket (the basket with the holes) can then be placed in the dishwasher for easy clean up.

The outer basket can simply be washed out or wiped out with a dishrag and dish soap.

The outer basket is made of a smooth metal so cleaning it out and wiping it down takes only seconds.

You can also place the outer pot in the dishwasher, but my dishwasher is usually full with my family's dinner dishes so finding room for the outer pot is usually lost. So I usually just wipe down the outer basket like described above.

What are the cons to the OMORC air fryer?

The instructions manual is very thin. The instructions are very short but it does have the vague instructions in a few different languages.

I got the hang of the air fryer by playing with it and actually using it more than reading the very few instructions that came in it's box.

I decided that the larger OMORC air fryer would be best for my family. The larger size allows me to cook up for food in one batch, perfect for larger families and hearty hungry appetites. HOWEVER, this size air fryer is on the large size.

Our kitchen is a large kitchen with lots of cupboard space. It was difficult for me to find a spot in the cupboards where this beast could fit. So if you have a small kitchen, I would recommend finding a spot right away for your air fryer or size down to a smaller unit that the one I have.

How do you store the OMORC air fryer?

I store our air fryer in one of our large cabinets in our kitchen.

But honestly, since we use our air fryer almost every single day, it usually just stays out on one of our countertops.

Wherever you decide to store your air fryer, make sure that it is stored on a level surface so there is little chance for it to fall and either break or injure anyone on the way down.

Does OMORC make other varieties of air friers?

Yes they do!

The OMORC 6 Quart Air Fryer comes in the slick black that you see in my pictures, and it also now comes in a few brighter colors, a seafoam green color and a shiny red.

OMORC also makes a larger air fryer that is 7.6 Quarts! Impressive right??? It is described at being able to serve up to 10 people with it's huge basket. I'm impressed.

And if you are in the market for a smaller unit, then look into OMORC's 4 Quart Air Fryer.

Air Fryer Baked Potato

Nov 25, 2019 · 12 Comments

Perfectly tender baked potatoes made in your air fryer with only 1 minute of prep work and finished off your way! So easy you'll never want to cook them any other way!

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What to pair with your air fried baked potato?

We like to have our baked potatoes right next to a Crock Pot London Broil, Air Fryer Pork Chops, Cayenne Sugar Ribs, Easy BBQ Thyme Pork Roast, and Instant Pot Pork Chops with Gravy!

Why air fry baked potatoes?

My new obsession has definitely been my air fryer for the past few months!
The Air Fryer Pork Chops and Gravy, Air Fryer Asparagus, and Air Fryer Bacon have all come from my love of the air fryer. Check out our Air Fryer Potatoes recipe too!
Foods of all kinds roasted in the oven, or cooked on the grill are fantastic, however using an air fryer can dramatically cut down on the amount of grease AND cuts down on the amount of time spent cooking.
The 6 QT. air fryer is large enough to feed a family of 4 (or more), which I think is the perfect size. No matter if I am cooking for my entire family or maybe that night where I am on my own for a quick dinner, the air fryer is perfect for it all; families or singles!
The cleanup on an air fryer is insanely easy. The air fryer basket that air fries the bacon is dishwasher safe, so the one dish that dirties actually just gets tossed in the dishwasher. Cleanup is a breeze!
The crispy yet tender flavors can’t be beat. This recipe guarantees that Air Fryer baked potatoes will be your new favorite dish!

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

What type of air fryer to use?

I am completely in love with the air fryer that I have in my kitchen. It is the OMORC 6 Qt Air Fryer. You will find now a newer version of this Air Fryer.
This air fryer is large enough to cook for those with big appetites or for families of four or more.
I’ve never had any issues with my OMORC air fryer that are common in air fryers, such as smoking while cooking (the smoke is more about controlling the grease splatter!).
It’s definitely an affordable option when comparing this air fryer to other brands out there and it’s got great reviews on Amazon.

Air Fryer Baked Potato ingredients

Russet potatoes
cooking spray or olive oil
salt and pepper to taste

Air Fryer Settings:

You definitely don't need to do a lot of setting up your air fryer. In fact, there's no more setting up than plugging in your air fryer!

Once you have your baked potatoes prepped and loaded into your air fryer basket, you will want to close it up and set your air fryer to 400*F.

*For a detailed instruction list please scroll down to the recipe card!

Air Fryer Baked Potato Directions:

Wash and Dry. Wash and pat dry the potatoes and place in the bottom of the air fryer basket. Spray both sides of the potatoes with cooking spray or a olive oil mister and salt and pepper to taste.
Set up your air fryer. Close the air fryer up and set it to cook for 20 minutes at 400 degrees.
Air Fry. After 20 minutes, take the basket out of the air fryer, flip the potatoes over, and cook for another 20 minutes.
Allow to cool. Carefully remove the potatoes out of the air fryer and allow to cool for a few minutes before serving. Enjoy!

What to top your baked potato with:

Shredded cheeses
Dollop of sour cream
Fresh creamy butter
bacon bits
green onion slices
black pepper or other spices

How to store leftover baked potatoes:

Store your leftover fully cooked baked potatoes in an airtight container in the fridge for up to 3 days.

These air fried baked potatoes are awesome reheated!

How to reheat leftover baked potatoes:

To reheat these potatoes I would highly recommend cutting the already baked potatoes in half for a quicker reheat.

You can microwave them to heat them by placing them in a microwave-safe dish on hgh power for 2-3 minutes depending on your microwave and how hot you like your spuds.

You can also reheat your baked potato halves in the air fryer. Set your air fryer to 400*F for 5-6 minutes.

And you can ALSO reheat these potatoes in the oven. Set your oven to 400*F and cook for 5-6 minutes, or until your potatoes are heated fully through. Depending on your oven, you may need more time on that oven timer of yours.

How to turn baked potatoes into twice baked potatoes:

Love twice baked potatoes???

Well what about turning your leftover air fryer baked potatoes into twice baked potatoes!

There's this most amazing Gluten-Free Greek Yogurt Twice Baked Potato recipe circulating through this site and circulates through our dinner side dish repertoire quite regularly too!

It's stupid simple to do.

Ingredients you'll need to go from cooked air fried potatoes to air fried twice baked potatoes:

½ cup plain greek yogurt
3 strips bacon cooked and crumbled
3 stalks of green onion, diced
¾ cup fresh shredded cheddar cheese
1 Tablespoon olive oil
salt to season
1 Tablespoon gluten-free bread crumbs (or crumbled GF croutons, GF cereal, or GF crackers)

How to go from cooked air fried potatoes to air fried twice baked potatoes:

Scoop out the inside of the fully cooked air fried baked potato halves with an ice cream scooper or spoon and place in a medium bowl.
Mash the potato insides in that medium bowl and add the greek yogurt, cheese, bacon crumbles, and green onion.
Place the potato skins in the air fryer basket and fill the skins with the mixture. Sprinkle the gluten-free breadcrumbs on top. Air fry (or bake in the oven) at 400*F for 10-15 minutes or until cooked fully.
Allow to cool a bit before serving, they will be extremely hot. Enjoy!

More potato recipes:

You are going to want to check out the Gluten-Free Greek Yogurt Twice Baked Potatoes recipe, the

Air Fryer Baked Potato

Yield: 4

Prep Time: 1 minute

Cook Time: 40 minutes

Total Time: 41 minutes

Perfectly tender baked potatoes made in your air fryer with only 1 minute of prep work and finished off your way! So easy you'll never want to cook them any other way!

Ingredients

4 Russet potatoes
cooking spray or olive oil
salt and pepper to taste

Instructions

Wash and pat dry the potatoes and place in the bottom of the air fryer basket.
Spray both sides of the potatoes with cooking spray or a olive oil mister and salt and pepper to taste.
Close the air fryer up and set it to cook for 20 minutes at 400 degrees.
After 20 minutes, take the basket out of the air fryer, flip the potatoes over, and cook for another 20 minutes. Carefully remove the potatoes out of the air fryer and allow to cool for a few minutes before serving. Enjoy!

Notes

Store your leftover fully cooked baked potatoes in an airtight container in the fridge for up to 3 days.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 198Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 98mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 5g

Air Fryer Frozen French Fries & Frozen Tater Tots

Nov 18, 2019 · 2 Comments

Air Fryer Frozen French Fries and Air Fryer Frozen Tater Tots are the easiest thing you'll ever make in your kitchen! Each nook and cranny will be perfectly crispy and golden brown following this posts' technique!

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The best frozen french fries in an air fryer:

These truly are the best frozen french fries and the best frozen tater tots!

Why? Because they are foolproof to make AND they are perfectly crispy on every side! Now it's hard to say that with oven-baked fries and tots!

These air fryer fries and tots are just one of the many delicious air fryer recipes that we have on the site! We've got Air Fryer Pork Chops and Air Fryer Chicken Legs. We've got Air Fryer Asparagus and Air Fryer Baked Potatoes. We even have Air Fryer BACON!

Why frozen french fries or frozen tater tots?

Frankly, there are some days that this high school teacher has had enough and can't possibly think about spending any extra precious moments on her feet when they could be propped up on a comfy couch somewhere - real talk.

We all have those days, right???

So for those days where we are just looking for a delicious dish and don't want to put in the work, we have work-arounds.

Using frozen french fries and using frozen tater tots is a fantastic work-around.

Snagging the frozen variety from your grocery store cuts your prep time down dramatically and let's you sit back and relax with your feet up, just the way momma likes it.

Can I make my own frozen french fries from scratch?

You sure can! Check out Grow a Good Life's article on How to Freeze Potato French Fries for a detailed description on how to do it.

I've tried this technique with some potatoes that I needed to use up before they became bad and the fries turned out perfectly!

What type of frozen french fries to use?

Your favorite type! There's shoestring fries, potato wedges, steak fries, regular fries, crinkle-cut fries, curly fries, the possibilities are endless. Just go with your favorite. Make sure that you pick a gluten-free variety if you need gluten free!

What type of frozen tater tots to use?

Your favorite kind. Mini tater tots are great in the air fryer as well! Just make sure that if you are on a gluten-free diet that you choose a type that is gluten free.

Air fryer frozen french fries & frozen tater tot ingredients:

You will need:

package of frozen french fries or frozen tater tots
cooking spray
seasoning of your choice (such as salt and pepper, garlic salt and chopped rosemary, montreal steak seasoning, or season salt!)

What settings should I use on my air fryer?

You don't even need to preheat your air fryer.

Once you have your frozen fries or frozen tater tots prepared just the way you like them, simply put them in the bottom basket of your air fryer and set it to 400*F.

*For a more detailed recipe card with everything you need to create this recipe, scroll further down this page.

How to cook frozen french fries in air fryer:

Place your frozen french fries in the bottom of your air fryer basket in an even layer. It's best to have one single layer of fries but if there are fries laying on one another, it's okay, you may just have to bake the batch a minute or two longer than you normally would.
Spray your french fries with cooking spray and sprinkle with your favorite seasonings and/or herbs.
Close up your air fryer and set it to 400*F. Cook your fries for 8 minutes, flip your fries in their air fryer basket, and cook again for another 8 minutes. Depending on your preference of crispness, you may want to cook your fries for another 1-2 minutes for a darker golden brown crisp. Enjoy!

How to make air fryer frozen tater tots:

Place your frozen tater tots in the bottom of your air fryer basket in an even layer. It's best to have one single layer of tots but if there are taters laying on one another, it's okay, you may just have to bake the batch a minute or two longer than you normally would.
Spray your tater tots with cooking spray and sprinkle with your favorite seasonings and/or herbs.
Close up your air fryer and set it to 400*F. Cook your tater tots for 8 minutes, flip your tots in their air fryer basket, and cook again for another 8 minutes. Depending on your preference of crispness, you may want to cook your tater tots for another 1-2 minutes for a darker golden brown crisp. Enjoy!

What type of air fryer to use?

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

I absolutely love my air fryer. No, I’m not getting paid to say this. I highly recommend you check out OMORC’s selection of air fryers.

I have the OMORC 6 Quart Air Fryer. You will find now a newer version of this Air Fryer.

It’s big enough to definitely feed a family of 4+. Some air fryers are so small that you can barely make enough of something to fill a coffee cup up with.

I love that the parts that need to be washed are dishwasher safe, so clean up is so incredibly easy! It’s a HUGE perk of this thing.

It’s got a pretty simple yet convenient touchscreen that allows you to not only easily set your temperature and time, but there are other functions like the “keep warm” button that can come in really handy.

How to store leftover french fries and tater tots:

You should store your leftover cooked air fryer french fries and air fryer tater tots in an airtight container or zippie bag in the fridge for up to 3 days.

How to reheat leftover french fries and tater tots:

To reheat your french fries or tater tots you can use the microwave for a softer french fry outcome, for 30-60 seconds depending on how hot your want your leftovers, or....

You can reheat your leftover fries and tots in the oven for a crispier reheat scenario. Preheat your oven to 350*F and cook your french fries and/or tater tots for 3-7 minutes depending on how hot you want your potatoes and how much you are reheating at one time.

Air Fryer Frozen French Fries & Frozen Tater Tots

Yield: 48

Prep Time: 1 minute

Cook Time: 16 minutes

Total Time: 17 minutes

Air Fryer Frozen French Fries and Air Fryer Frozen Tater Tots are the easiest thing you'll ever make in your kitchen! Each nook and cranny will be perfectly crispy and golden brown following this posts' technique!

Ingredients

package of frozen french fries or frozen tater tots
cooking spray
seasoning of your choice (such as salt and pepper, garlic salt and chopped rosemary, montreal steak seasoning, or season salt!)

Instructions

Place your frozen french fries or tater tots in the bottom of your air fryer basket in an even layer.
Spray your french fries or tater tots with cooking spray and sprinkle with your favorite seasonings and/or herbs.
Close up your air fryer and set it to 400*F. Cook your fries for 8 minutes, flip your fries or tater tots in their air fryer basket, and cook again for another 8 minutes. Depending on your preference of crispness, you may want to cook your fries or tots for another 1-2 minutes for a darker golden brown crisp. Enjoy!

Notes

It's best to have one single layer of fries but if there are fries or tater tots laying on one another, it's okay, you may just have to bake the batch a minute or two longer than you normally would.

Nutrition Information:

Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 10Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 29mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 0g

If you make my Gluten-Free Air Fryer French Fries Frozen and Tater Tots, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this french fry and tater tot recipe, be sure to follow me on social media so you never miss a mouth-watering post:

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Vanilla White Chocolate Fudge

Nov 18, 2019 · 11 Comments

Thank you PEBBLES™ Cereal for sponsoring this post. PEBBLES™ Cereal is gluten-free and a great inclusive option for your family!

Gluten-Free Vanilla White Chocolate Fudge is such a simple creamy and decadent fudge recipe that couldn’t be any easier!

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Best White Chocolate Fudge Recipe:

As I write this recipe here in November, I am discovering that November is Gluten-Free Diet Awareness Month.

Every day is gluten-awareness day/week/month for me. That’s my reality.

But what better way to kick off the celebrations that with a gluten-free sweet treat!

This sweet treat is a deliciously easy fudge topped with another one of my sweet favorites, PEBBLES™ cereal to give the fudge a pop of color, texture, and another dimension of flavor!

Give me a second to show you how PEBBLES™ cereal is an inclusive breakfast and now, snack-time, solution for your kitchen.

Let’s discuss this fudge:

The best vanilla white chocolate fudge is the kind that is perfectly sweet. It’s sweet enough to appease your sweet tooth but not too sweet that you can only have that first bite before your teeth start to hurt.

The best white chocolate fudge is equal parts hints of chocolate and hints of vanilla.

The best fudge is amazingly moist and almost doughy. Every bite is soft. Every morsel is tender.

Is fudge gluten-free?

This white chocolate fudge definitely is!

Many types of fudge are gluten-free. I have also seen fudges full of gluten.

The key is to make sure that your ingredients are all gluten-free, including your cream cheese.

Gluten-Free Fudge Ingredients:

1 8oz. brick of regular cream cheese, room temperature
10oz. white chocolate baking bar
3 ¾ cups powdered (confectioners) sugar
1 tablespoon vanilla extract
1 cup Fruity or Cocoa PEBBLES™ cereal (don’t worry, they’re gluten-free!), divided

Gluten-Free Toppings:

Why did I choose PEBBLES™ cereal to fancy up my vanilla fudge? Well, because who doesn’t like PEBBLES™ cereal? It is great on its own or as an ingredient that inspires fun, colorful and creative recipe ideas like this fudge!

It has fun flavors, crispy crunchy rice, and bold colors that all come together to create a timeless breakfast classic!
- Eliminating gluten from your diet doesn’t mean you have to sacrifice taste, texture, color, or fun.
- Visit postpebblescereal.com for more information, including recipe and craft ideas.

How to Make White Chocolate Fudge:

Place the room temperature cream cheese, powdered sugar, vanilla in the bottom of your stand mixer or in the bottom of a large mixing bowl with a hand mixer. Mix on low until smooth and well combined.
Melt the white chocolate according to package instructions and empty the melted white chocolate into the mixing bowl and mix on low until smooth and well combined again.
Crush ½ cup of PEBBLES™ cereal up and fold it into the fudge mixture until evenly combined. Place the fudge mixture into the bottom of an 8 x 8 tin foil and cooking spray lined pan. Top the fudge with ½ cup of PEBBLES™ cereal and gently press the cereal pieces into the top of the fudge to make it stick.
Place the fudge in the refrigerator for 1-2 hours until hardened. Remove the pan of fudge from the fridge, slice into squares and devour!

What type of pan to use?

I like to use an 8″ x 8″ baking pan with tin foil and cooking spray in the inside or a mini muffin tin covered in cooking spray.

I have used a bit larger of a baking pan, a 9 x 9 inch pan. In this case, the fudge squares turned out thinner AND it didn’t take nearly as long for the fudge to harden.

Just keep in mind that a small difference in pan shape could mean a big difference in the overall finished fudge product and no option is wrong. It just depends on your fudge preference!

How to store leftover vanilla white chocolate fudge:

You can store any leftover white chocolate vanilla fudge in an airtight container in the fridge for up to a week or an airtight container in a room temperature environment for 3 days.

You can also freeze fudge in your freezer. Simply wrap the sliced fudge in plastic wrap snuggly and then place in a sealed plastic bag. place it in the freezer for up to a month or two. When you are ready to eat the fudge, take it out of the freezer and allow it to come to room temperature or fridge temperature while the fudge is still inside the sealed plastic zippie bag.

White Chocolate Fudge Pro Tips:

Use high quality white chocolate bars or melts. It is easier to melt and much easier to work with!

Want to add a different topping or cereal choice? Great suggestion. You are in luck because PEBBLES™ cereal just happens to be gluten-free and is available in four cereal flavors!

THE FLINTSTONES and all related characters and elements © & ™ Hanna-Barbera. (s19)

More fudge recipes:

The Vegan Coconut Vanilla Fudge and White Chocolate Pumpkin Fudge are amazing options if you need even more fudge recipes!

Easy Vanilla White Chocolate Fudge with PEBBLES™

Yield: 36

Prep Time: 5 minutes

Additional Time: 1 hour

Total Time: 1 hour 5 minutes

Gluten-Free Vanilla White Chocolate Fudge is such a simple creamy and decadent fudge recipe that couldn’t be any easier!

Ingredients

1 8oz. brick of regular cream cheese, room temperature
10oz. white chocolate baking bar
3 ¾ cups powdered (confectioners) sugar
1 tablespoon vanilla extract
1 cup Fruity or Cocoa PEBBLES™ cereal (don’t worry, they’re gluten-free!), divided

Instructions

Place the room temperature cream cheese, powdered sugar, vanilla in the bottom of your stand mixer or in the bottom of a large mixing bowl with a hand mixer. Mix on low until smooth and well combined.
Melt the white chocolate according to package instructions and empty the melted white chocolate into the mixing bowl and mix on low until smooth and well combined again.
Crush ½ cup of PEBBLES™ cereal up and fold it into the fudge mixture until evenly combined. Place the fudge mixture into the bottom of an 8 x 8 tin foil and cooking spray lined pan. Top the fudge with ½ cup of PEBBLES™ cereal and gently press the cereal pieces into the top of the fudge to make it stick.
Place the fudge in the refrigerator for 1-2 hours until hardened. Remove the pan of fudge from the fridge, slice into squares and devour!

Notes

Use high quality white chocolate bars or melts. It is easier to melt without causing a lumpy mess and it's much easier to work with!

Nutrition Information:

Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 78Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 31mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 1g

Instant Pot Fajitas

Nov 14, 2019 · Leave a Comment

Instant Pot Fajitas are the easiest and quickest way to get chicken and beef fajitas on to your kitchen table in less than 10 minutes! Let your pressure cooker do all the work to produce sizzling hot and savory gluten-free tex-mex fajitas!

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Easy Instant Pot Fajitas are the best!

These pressure cooked fajitas cook in under 10 minutes once you have your ingredients at hand! They cook up with flavorful meat and deliciously tender-crisp vegetables with just the right amount of savory juices on the bottom of your instant pot!

Roll this amazing meat and veggie combo up in warm fluffy tortillas or top a delicious crisp green salad with quinoa and this fajita meat for one fantastic taco salad!

Easy Instant Pot Fajitas recipe that is quick and gluten-free!

What to pair with these quick instant pot fajitas:

I highly recommend pairing these easy fajitas with Cilantro Lime Rice, Instant Pot Jasmine Rice, Mexican Street Corn Salad, Instant Pot Quinoa, or Corn + Tomato Salad!

What type of fajita meat works best in the pressure cooker?

The real answer is.. whatever your fajita meat preference is!

Our family has a hard time of deciding between chicken and beef fajitas. Every once and a while I'll even splurge and grab some steak from the butcher shop for a treat.

But most times I do a little bit of chicken and a little bit of beef, like in these pictures that I snapped last time I made fajitas for the boys.

If you are going with chicken, I like to purchase chicken tender strips from the meat counter at the grocery store. Just one less thing I have to do. It cuts out that step of having to slice your chicken breasts into strips!

If you are going with beef, I usually will just pick up what our grocery store meat counter labels as "fajita beef" which is already sliced really thin.

Pro fajita tip: If you found the piece of beef you want but it's not cut into thin strips, go up to the meat counter of the store and ask them to slice it for you. I've never heard of a grocery store to charge anyone for slicing their meat.

Instant Pot Fajita Ingredients:

1.5 pounds of chicken breast (thinly sliced tenders work best!) or thinly sliced steak
2 tablespoon olive oil
2 bell peppers, cut into slices
½ white onion, cut into slices
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon ground paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

What type of pressure cooker to use?

You will need a pressure cooker and some jasmine rice! Obvi, as the title insinuates, this dish uses an Instant Pot but you can always use a different brand of pressure cooker to create the same masterpiece of rice perfection.

I highly recommend two pressure cookers that I use in my own kitchen.

The first is the 6 Quart Instant Pot.

The other pressure cooker is my beloved Pampered Chef Quick Cooker.

No matter which pressure cooker is on your kitchen counter, follow these foolproof steps to perfectly cooked jasmine rice!

How to make quick Instant Pot Fajitas:

*For in-depth instructions, please scroll down to the full recipe card! 🙂

Set your Instant Pot pressure cooker to saute and place the oil in the bottom. While it's heating up, mix the cumin, chili powder, paprika, cayenne, and garlic and onion powders together in a small bowl.
Place your meat and ½ of the seasoning mix in the bottom of the Instant Pot, stirring occasionally, to initially cook and sear the meat partially for 3-4 minutes.Add the chopped vegetables and the second ½ of the seasoning mix to the pressure cooker, stir, and set to cook for 4-5 minutes on the "poultry" setting of your pressure cooker.
Immediately after the timer is done, release the pressure from your pressure cooker manually by venting the pressure cooker (do not allow a natural pressure release. This will keep your vegetables from becoming mushy!).
Remove your fajita fixings from the pressure cooker, insert inside tortillas and top with fresh squeezed lime juice, cilantro, and shredded cheeses. Enjoy!

How to serve pressure cooker fajitas to others:

You can definitely serve your fajitas naked.

Let me quickly clarify what I mean by naked fajitas.

To our little family, naked fajitas are just a tortilla filled with fajita meat and fajita veggies, nothing else.

There is nothing wrong with a naked fajita if you ask me!

BUT, if you are wanting to impress the palates of dinner guests then might I suggest a few easy things to add to your tablescape:

Shredded cheeses! Our favorites are montery jack, colby jack, and pepper jack. We like Jack!
Chopped fresh herbs! Never has there been more of a reason to pick a bunch of cilantro leaves off their branches and sprinkle them onto your plate!
Pico de gallo and/or salsa! Whoop whoop . this suggestion adds a pop of color and a pop of caliente to the mix!
Sour Cream. Because sour cream. Just a dollop.
Freshly squeezed lime. How to make your Instant Pot Fajitas all gourmet and stuff.... Fresh. Squeezed. Lime.

How to store leftover Instant Pot Fajitas:

You can store leftover fajitas in an airtight container in the fridge for 2-3 days.

To reheat leftover refrigerated fajitas you can put them in the microwave in a covered microwave-safe dish for 45-90 seconds depending on:

How much leftovers you are reheating at one time
How powerful your microwave is. All microwaves vary.
How hot you like your leftovers.

For moister reheated BEEF fajita meat, I would recommend reheating them in a skillet over medium-low heat on the stove. Heat a skillet with 1 tablespoon oil, and allow the fajita meat and veggies to warm to your liking, usually no more than 3-5 minutes is ever necessary.

More easy tex-mex dishes!

For someone who can never get over tex-mex food - seriously I cannot get enough - I've got my favorite tex-mex picks!

Skinny Mexican Grilled Corn
Mexican Street Corn Nachos
Grilled Flank Steak Tacos
Bulgogi Beef Tacos
Slow Cooker Mexican Quinoa Dip
Healthy One-Pot Mexican Chicken Noodle Soup
Salsa Lime Chicken
Fresh Pork Breakfast Tacos

Instant Pot Fajitas

Yield: 10

Prep Time: 2 minutes

Cook Time: 7 minutes

Total Time: 9 minutes

Ingredients

Gluten Free Tortillas
1.5 pounds of chicken breast (thinly sliced tenders work best!) or thinly sliced steak
2 tablespoon olive oil
2 bell peppers, cut into slices
½ white onion, cut into slices
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon ground paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper
fresh lime, cilantro, and shredded cheeses for garnish

Instructions

Set your Instant Pot pressure cooker to saute and place the oil in the bottom. While it's heating up, mix the cumin, chili powder, paprika, cayenne, and garlic and onion powders together in a small bowl.
Place your meat and ½ of the seasoning mix in the bottom of the Instant Pot, stirring occasionally, to initially cook and sear the meat partially for 3-4 minutes.
Add the chopped vegetables and the second ½ of the seasoning mix to the pressure cooker, stir, and set to cook for 4-5 minutes on the "poultry" setting of your pressure cooker.
Immediately after the timer is done, release the pressure from your pressure cooker manually by venting the pressure cooker (do not allow a natural pressure release. This will keep your vegetables from becoming mushy!).
Remove your fajita fixings from the pressure cooker, insert inside tortillas and top with fresh squeezed lime juice, cilantro, and shredded cheeses. Enjoy!

Notes

Top your Instant Pot Fajitas with shredded cheeses, pico de gallo, salsa, fresh cilantro leaves, or sour cream!

Cream Cheese Sausage Balls

Nov 9, 2019 · 12 Comments

Easy Gluten-Free Cream Cheese Sausage Balls are soft and tender bite-sized hand-rolled pieces of sausage, cheeses, with a sweet hint of flour mix. So easy to make and so drool-worthy to devour! They are guaranteed to be the hit at your next party!

Delicious bite-sized balls of meat have been one of the most popular appetizers of parties since the beginning of time.

Or at least as far back as I can remember.

Spicy Cranberry Meatballs, Slow Cooker Apple Cider Meatballs, Honey Peach Chipotle Meatballs, and now Cream Cheese Sausage Balls have all been knockouts when it comes to easy and delicious bite-size meaty snacks.

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The best cream cheese sausage balls:

Savory and herbally, a little spicy and earthy, cheesy, soft, and melty!

If this sounds good then continue on with ridiculously delicious appetizer recipe!

Sausage Cream Cheese Ball Ingredients:

1 pound gluten-free ground Italian sausage
8 oz gluten-free cream cheese
1 cup shredded cheddar cheese
1 cup gluten-free Bisquick Mix

How to make cream cheese sausage balls gluten free:

I get the question "Can you really make cream cheese sausage balls gluten-free?" all the time.

And my answer is always, "YES! You can!"

You just need to be very specific when you are purchasing ingredients for this sausage ball recipe if you need the dish to be 100% gluten free.

Be sure you pick up GLUTEN-FREE Bisquick mix OR make your own Homemade Gluten-Free Bisquick Mix.

Also, be sure that your Italian sausage AND your cream cheese contain no gluten in them as well.

*For a detailed recipe card with ingredients and steps scroll down to the recipe card!

How to make Cream Cheese Sausage Balls:

Mix and roll. Combine all ingredients in a large mixing bowl and mix thoroughly using your hands to mix.Roll the dough into balls using a ice cream scoop if you have one. Otherwise create rolled balls the size of ping pong balls.
Bake in the oven. Place the balls on tin foil lined baking sheet and bake at 400*F for 8 minutes.
Devour. Check the balls and cook for another 6-8 minutes, depending on how crispy you like your cream cheese sausage balls. Enjoy!

What to dip sausage balls in?

Party goers love to dip these sausage cream cheese balls in BBQ glaze or barbeque sauces, homemade Hoisin Sauce for an Asian-inspired flare, or a delicious Sweet Chili Sauce like Beth from Budget Bytes' Sweet Chili Sauce recipe.

How to serve cream cheese sausage balls at a party:

The easiest way to serve these sausage balls at a party or to dinner guests is to plate the cream cheese balls on top of a bed of greens that are all on top of a beautiful dish.

I'd highly recommend that the beautiful dish or platter has a slight edge to it so that one crazy rolly sausage ball doesn't make it's way too close to the edge while moving the tray of sausage balls.

The bed of greens will also help the sausage balls from rolling all of the place and the complimentary colors of the greens and the sausage balls really make the dish stand out and look all kinds of fancy and gourmet!

How to store leftover cream cheese sausage balls:

You can store leftover cooked sausage balls in an airtight container or secure them in a closed zippie bag in the fridge for 2-3 days.

One reader informed me that she had frozen her cream cheese sausage balls in an airtight container in her freezer for 2 months, and after reheating, they turned out just as delicious as the days she had cooked them!

How to reheat sausage balls:

When you are ready to reheat your refrigerated sausage balls, simply put the sausage balls on a microwave safe dish and microwave for 45-90 seconds depending on your microwave, how many sausage balls you are reheating at one time, AND how hot you like your sausage balls.

You can also reheat your cream cheese sausage balls up in the oven. Set your oven to 275*F, place your sausage balls on an oven-safe baking sheet or dish, and allow to warm for 4-8 minutes, depending on the factors mentioned in the previous paragraph.

Do keep in mind that if you reheat your sausage balls for too long or cook them over too high of temp that they may dry out eventually. So I'd recommend not veering off too much from these reheat instructions.

More sausage recipes:

Some of the most popular sausage recipes on the blog are Sheet Pan Balsamic Parmesan Chicken Sausage, Sweet Potato Stir Fry with Sausage, and Pineapple Chili Quinoa Sausage!

Cream Cheese Sausage Balls

Yield: 24

Prep Time: 2 minutes

Cook Time: 14 minutes

Total Time: 16 minutes

Ingredients

1 pound gluten-free ground Italian sausage
8 oz gluten-free cream cheese
1 cup shredded cheddar cheese
1 cup gluten-free Bisquick Mix

Instructions

Combine all ingredients in a large mixing bowl and mix thoroughly using your hands to mix.
Roll the dough into balls using a ice cream scoop if you have one. Otherwise create rolled balls the size of ping pong balls.
Place the balls on tin foil lined baking sheet and bake at 400*F for 8 minutes. Check the balls and cook for another 6-8 minutes, depending on how crispy you like your cream cheese sausage balls. Enjoy!

Notes

You can easily make your own Homemade Bisquick Mix!!

You may want to flip your sausage balls over when you check them after 8 minutes. I have never needed to but all ovens cook differently. If you oven cooks more to one side than the other, consider flipping your balls over or at least, rotating your baking sheet halfway through the cooking process.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 139Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 25mgSodium: 265mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 6g

No-Bake Peanut Butter Cookie Pumpkin Cheesecake - Gluten Free

Nov 7, 2019 · 11 Comments

This gluten-free no-bake peanut butter cookie pumpkin cheesecake is made out of a peanut butter cookie crust and filled with a dreamy and creamy pumpkin cheesecake that will satisfy anyone’s sweet tooth this holiday season!

I am sure by now that the Thanksgiving feast prep work is well underway for a lot of us. I've got sides prepped like my easy blue cheese green beans and my fall peach salad with rosemary maple vinaigrette, Honey Bear cocktails at the ready, and am fully prepared to dream about that juicy bird on our dining room table tomorrow.

I've also got this peanut butter cookie pumpkin cheesecake queued up for tomorrow's feasting lineup and for tonight's dream schedule.

This gluten-free no-bake peanut butter cookie pumpkin cheesecake is made out of a peanut butter cookie crust and filled with a dreamy and creamy pumpkin cheesecake that will satisfy anyone’s sweet tooth this holiday season!

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Gluten-Free Pumpkin Cheesecake Crust:

This beast has a peanut butter cookie crust.

I'll type it again for a second read....

It's got a peanut butter cookie crust y'all.

Gluten-Free Cheesecake Filling:

The peanut butter cookie crust is topped with a thick layer of fluffy pumpkin cheesecake mousse.

I either top the decadent cheesecake layer with a sprinkle of pumpkin pie spice or smothered in a simple and quick homemade whipped cream (1 cup cream + ¼ cup powdered sugar, whisk with a hand mixer until stiff peaks form).

Full Disclosure: Ummm.....

This ain't healthy. Not one bit.

I know that I try to post healthy or allergy friendly recipes on these pages but every once in a while a girls gotta splurge.

Today is that day.

Friday I'll go back to eating that fabulous fall peach salad or something.

Ready for an amazing sugar overload???

Besides the fact that it's a no-bake cheesecake recipe (which saves more space for all those baked and roasted Thanksgiving goodies!), this recipe is just an all-round winner.

I make this cheesecake at least once a month.

It's perfect with a glass of chilled wine, some good friends, and a crisp fall evening.

Gluten-Free Pumpkin Cheesecake Ingredients:

For the peanut butter cookie crust:

¾ cup powdered sugar
¾ cup brown sugar
¾ cup creamy peanut butter
3 tablespoon butter, melted

For the cheesecake filling:

16 oz softened GF cream cheese
½ cup granulated sugar
½ cup brown sugar
15 oz pumpkin puree, 1 can, not pumpkin pie filling
1 teaspoon vanilla
1 tablespoon pumpkin pie spice
1 ½ cups heavy whipping cream

How to make no-bake gluten free cheesecake:

To make the crust, grease a pie pan and set aside. In a large mixing bowl combine the powdered sugar, brown sugar, peanut butter, and melted butter together. Transfer to the pie pan and press into an even layer on the bottom of the pan. Place in the fridge for 20-30 minutes or until hardened.
To make the filling, use a large mixing bowl and mixer to beat the cream cheese, sugars, pumpkin, vanilla, and pumpkin pie spice together until smooth and creamy.
In another bowl beat the cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until well combined.
Remove the crust from the fridge and pour the cream cheese filling evenly on top of it.
Place back in the fridge to chill until firm (about 1-3 hours). Serve chilled and enjoy!

How to store leftover gluten-free pumpkin cheesecake:

You can store leftover gluten-free pumpkin cheesecake in an airtight container in the fridge for up to 3 days.

No-Bake Peanut Butter Cookie Pumpkin Cheesecake - Gluten Free

Yield: 12

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Ingredients

For the peanut butter cookie crust:
¾ cup powdered sugar
¾ cup brown sugar
¾ cup creamy peanut butter
3 tablespoon butter, melted
For the cheesecake filling:
16 oz softened GF cream cheese
½ cup granulated sugar
½ cup brown sugar
15 oz pumpkin puree, 1 can, not pumpkin pie filling
1 teaspoon vanilla
1 tablespoon pumpkin pie spice
1 ½ cups heavy whipping cream

Instructions

To make the crust, grease a pie pan and set aside.
In a large mixing bowl combine the powdered sugar, brown sugar, peanut butter, and melted butter together. Transfer to the pie pan and press into an even layer on the bottom of the pan. Place in the fridge for 20-30 minutes or until hardened.
To make the filling, use a large mixing bowl and mixer to beat the cream cheese, sugars, pumpkin, vanilla, and pumpkin pie spice together until smooth and creamy.
In another bowl beat the cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until well combined.
Remove the crust from the fridge and pour the cream cheese filling evenly on top of it.
Place back in the fridge to chill until firm (about 1-3 hours).
Serve chilled and enjoy!

Nutrition Information:

Yield: 12 Serving Size: 12 Servings
Amount Per Serving: Calories: 569Total Fat: 38gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 87mgSodium: 337mgCarbohydrates: 54gFiber: 4gSugar: 41gProtein: 8g

Instant Pot Quinoa (Pressure Cooker)

Oct 30, 2019 · Leave a Comment

Instant Pot Quinoa is the easiest, quickest, and fluffiest way to cook quinoa! In just minutes with your pressure cooker, you can have foolproof perfect quinoa ready to serve as the ultimate side dish to ANYTHING!

easy and quick instant pot quinoa in a pressure cooker

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Best Instant Pot Quinoa:

We love having a great side of warm steamy quinoa or rice to go with our main courses in our crazy family. Instant Pot Brown Rice, Instant Pot Jasmine Rice, this Instant Pot Quinoa, and Parmesan Quinoa come to mind quite often.

But this recipe is the BEST Instant Pot Quinoa recipe you will find on the internet!

Why???

Well, I will show you how ridiculously easy and foolproof my method of cooking this warm fluffy quinoa really is!

This Instant Pot Quinoa is so incredibly versatile! Season it just the way you LOVE it!

Quick quick quick! Love quinoa but hate the time it takes to make it come out right???

Yeah. us too! So let me show you how you can cut down on that cooking time, mmmm-k???

Perfect Instant Pot Quinoa Pairings:

This hot and fluffy pressure cooked quinoa recipe goes perfectly with just about anything, including gluten-free favorites such as Instant Pot Pork Chops with Gravy, Asian Honey Chicken, Blackened Chicken, Pineapple Basil Thai Chicken, Air Fryer Pork Chops, One-Pot Garlic Mushroom Chicken Skillet, and Fresh Creamy Cilantro Lime Chicken.

Pressure Cooker Quinoa Ingredients:

You will definitely need these three ingredients. No skimping!

1 cup quinoa
1 cup water
cooking spray

How to handle the quinoa:

I'm a big proponent of rinsing your quinoa before you cook it.

Why? You may ask.

Well, have you ever rinsed quinoa off and seen the water that was used to rinse it?

Pretty dirty right? If you pay any ind of attention you'll notice that the water runs off hazy.

Gross, right???

Yeah. There always seems to be a ton of residue that comes off of the quinoa during the quick rinse process.

How to clean Quinoa?

Take a fine mesh strainer to pour your quinoa in to. Allow water to run over the quinoa filled strainer. Stir it until the water changes from hazy to clear.

How to fluff quinoa:

Easy Peasy! Grab a spoon and stir your hot cooked quinoa. Your perfectly cooked quinoa will become fluffy after a stir or two!

Instant Pot Guide:

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

You will need a pressure cooker of some kind! Obvi, as the title insinuates, this dish uses an Instant Pot but you can always use a different brand of pressure cooker to create the same masterpiece of quinoa perfection.

I highly recommend two pressure cookers that I use in my own kitchen.

The first is the 6 Quart Instant Pot.

The other pressure cooker is my beloved Pampered Chef Quick Cooker.

No matter which pressure cooker is on your kitchen counter, follow this recipes' foolproof steps to perfectly cooked quinoa!

How to make Instant Pot Quinoa:

Here's how you make the BEST and FLUFFIEST quinoa on the planet:

Here’s how it works. You will need:

1 part water
1 part quinoa
1-3 minutes at high pressure depending on your brand and model of pressure cooker.

Allow for a natural pressure release, and you’ll have perfect quinoa every time!

Here are the step-by-step directions with even more precise instructions further down in the post on the actual recipe card:

Rinse your quinoa to rid it of residual starch. Prep your Instant Pot by spraying the bottom with an olive oil mister or cooking spray.
Place your rinsed quinoa and your water in the bottom of your pressure cooker and stir.
Place the lid on your pressure cooker and set it to cook "whole grains" (should be a high-pressure setting for 1-3 minutes depending on your pressure cooker.)
After cooking allow for a natural pressure release for 10 minutes before venting out the rest of the pressure, unlidding the pressure cooker, and stirring the quinoa to fluff and serve it.

Doubling or Tripling the recipe:

All you need to do is follow the 1 : 1 quinoa to water ratio.

However!!!!! Please be careful not to overfill your Instant Pot if you’re going for a triple batch!

Remember that more volume in a pressure cooker may mean that you need more time for the Instant Pot to heat up and reach pressure, but cooking time will remain the same.

Pressure Cooker Quinoa Tips:

Please rinse and drain your quinoa before placing it in the bottom of your Instant Pot or pressure cooker.

Can you freeze Instant Pot Quinoa?

Yes yes yes! This recipe for Instant Pot Quinoa is so easy to freeze so make a big batch of it and save lots of it for later!

To freeze your cooked quinoa let it cool to room temperature first and then transfer it to a freezer bag or freezer-safe container and then place in the freezer for up to 3 months.

How to store leftover cooked quinoa:

Store your leftover quinoa in an airtight container inside of your refrigerator for up to 3 days.

To reheat your Instant Pot Quinoa, simply place the refrigerated quinoa in a microwave-safe dish and cover it. Reheat it for 30-90 seconds depending on how much quinoa you are reheating and how hot you like your quinoa.

If you froze your leftover quinoa, then place it in the fridge or on top of your counter to thaw and then reheat in a skillet with a little water or reheat it once thawed according to the instructions in the previous paragraph.

How to fancy up your servings of quinoa:

Sprinkle with seasonings of your choice. Even salt and pepper with help with a visual spark as well as adding another dimension of texture.

Sprinkle with fresh-cut pieces of herbs like parsley that is seen in these recipe pictures.

Sesame seeds! Sprinkle a finers pinch of white or black sesame seeds on the top of each hearty quinoa serving to immediately make it fancy!

More easy quinoa dishes:

Instant Pot Quinoa

Yield: 4

Prep Time: 1 minute

Cook Time: 3 minutes

Additional Time: 10 minutes

Total Time: 14 minutes

Ingredients

1 cup quinoa
1 cup water
cooking spray

Instructions

Rinse your quinoa to rid it of residual starch. Prep your Instant Pot by spraying the bottom with a olive oil mister or cooking spray.
Place your rinsed quinoa and your water in the bottom of your pressure cooker and stir.
Place the lid on your pressure cooker and set it to cook "whole grains" (should be a high pressure setting for 1-3 minutes depending on your pressure cooker.)
After cooking allow for a natural pressure release for 10 minutes before venting out the rest of the pressure, unlidding the pressure cooker, and stirring the quinoa to fluff and serve it.

Notes

Add a pinch of salt to taste!

One-Pot Thai Cashew Chicken Recipe

Oct 29, 2019 · 14 Comments

This one-pot honey Thai cashew chicken quickly coats chicken pieces in a gluten-free coating and then drizzles a spicy honey, sesame, garlic, sriracha sauce overtop the golden chicken and tender vegetables for an amazing asian-inspired dish!

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The best simple and easy Thai Cashew Chicken!

If there's one recipe that I've tried and tried again, and failed again and again, it's cashew chicken. I have never been able to get it right. It's too sticky, there's too much soy sauce coming through, the veggies are mushy. I kind of gave up after a while....

Until recently. I had a hankerin' for cashew chicken and decided after a few years of sulking, that I would try my hand at making this dish again. I wanted a lighter, fresher, spicier version than I've made before. It also needed to be easy and quick, and preferably a one-pot meal. And I think I have finally got it down.

What makes this Honey Thai Cashew Chicken gluten-free?

The trick to making this dish gluten-free and it tasting like it is gluten-FULL all has to do with how it is prepared and "coated".

The chicken pieces are shaken inside of a zippie bag with cornstarch and spices. Once heated, browned, and drizzled in sauce, this gluten-free technique creates quite the breaded delicious flavor without all that gluten!

May I introduce you to the delicious and easy, One-Pot Thai Cashew Chicken:

What to pair with Thai Cashew Chicken Skillet:

Our family loves to pair this cashew nut recipe with Instant Pot Jasmine Rice, Instant Pot Brown Rice, Instant Pot Quinoa, Quick Teriyaki Green Beans, and Garlic Cilantro Lime Rice.

Thai Cashew Chicken Skillet ingredients:

1.5 pounds chicken breasts, cubed
3 cups broccoli, coarsely chopped
1 sweet onion, chopped
1-2 bell peppers, chopped
2 jalapeños or serrano peppers, diced
3 tablespoon corn starch
⅛ teaspoon salt
¼ teaspoon cracked pepper
3 tablespoon fresh honey
2 tablespoon gluten-free soy sauce
1 tablespoon sriracha sauce
1 tablespoon rice vinegar, white vinegar works too
3 cloves garlic, minced
2 tablespoon sesame oil
½ cup dry roasted unsalted cashews

How to make Thai Cashew Chicken:

Mix the cornstarch, salt and pepper together. In a medium bowl, coat the chicken in this mixture. Set aside.
In a small mixing bowl, mix the vinegar, sriracha, soy sauce, and the honey together. Set aside.
Add the oil to a large skillet over med-high heat. Add the chicken and sauté until golden brown on all sides and cooked thoroughly. Add the garlic and veggies. Cook for another 3-4 minutes or until the vegetables start to slightly soften.
Add in the cashews and the sauce and allow to cook for another 1-2 minutes, or until the sauce begins to thicken. Enjoy!

How to store leftover Honey Thai Cashew Chicken:

Place your leftover and room temperature thai cashew chicken in an airtight container and store it in your fridge for up to 3 days.

To reheat your chicken skillet with cashew nuts:

For reheating purposes you can either:

Place your leftovers in the microwave and nuke it for 1-2 minutes, depending on how many leftovers you have and how hot you like your reheats.
Reheat your leftovers in the oven! Place your leftovers in a baking dish with a light coating of cooking spray on the bottom. Place it in the middle rack of a preheated oven set to 325*F for 5-7 minutes.
Place your leftover Honey Thai Chicken Skillet in a skillet with 1 tablespoon oil over medium heat and allow to warm for 2-4 minutes, or until it reaches your optimum "leftovers temp".

Ways to make your chicken skillet with cashew nuts fancy and ready to serve:

This skillet chicken meal has a TON of culinary appeal on it's very own. However, there are a few things you can put into place that can up the ante even more!

Sprinkle the dish with white sesame seeds!
You can also sprinkle the dish with slices of fresh green onion. So gorgeous!
Like nuts? Add more cashews, just chop them up a bit more for a finished look on top of each plate full of Thai Cashew Chicken!

More chicken skillet recipes:

Spicy Honey Cashew Chicken

Yield: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This one-pot Thai cashew chicken quickly coats chicken pieces in a gluten-free coating and then drizzles a spicy honey, sesame, garlic, sriracha sauce overtop the golden chicken and tender vegetables for an amazing asian-inspired dish!

Ingredients

1.5 pounds chicken breasts, cubed
3 cups broccoli, coarsely chopped
1 sweet onion, chopped
1-2 bell peppers, chopped
2 jalapeños or serrano peppers, diced
3 tablespoon corn starch
⅛ teaspoon salt
¼ teaspoon cracked pepper
3 tablespoon fresh honey
2 tablespoon gluten-free soy sauce
1 tablespoon sriracha sauce
1 tablespoon rice vinegar, white vinegar works too
3 cloves garlic, minced
2 tablespoon sesame oil
½ cup dry roasted unsalted cashews

Instructions

Mix the cornstarch, salt and pepper together. In a medium bowl, coat the chicken in this mixture. Set aside.
In a small mixing bowl, mix the vinegar, sriracha, soy sauce, and the honey together. Set aside.
Add the oil to a large skillet over med-high heat. Add the chicken and sauté until golden brown on all sides and cooked thoroughly. Add the garlic and veggies. Cook for another 3-4 minutes or until the vegetables start to slightly soften.
Add in the cashews and the sauce and allow to cook for another 1-2 minutes, or until the sauce begins to thicken.
Enjoy!

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 513Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 145mgSodium: 796mgCarbohydrates: 40gFiber: 6gSugar: 22gProtein: 58g

Instant Pot Jasmine Rice

Oct 27, 2019 · 20 Comments

Instant Pot Jasmine Rice is the easiest and quickest way to make white rice in your kitchen! This easy foolproof jasmine rice comes out of the pressure cooker perfectly fluffy every time for a quick side dish to any meal!

Table of Contents

Best Instant Pot Jasmine Rice:

I remember all those college days where dinner consisted of a big bowl of white rice topped with butter, salt and pepper, and a sprinkling of chopped herbs.

It was quick, it was easy, and it was in-line with my college budget.

So today's recipe of Instant Pot Jasmine Rice would still mark of all those requirements to my college year's checklist, EXCEPT that I have made it even easier, even quicker, and no more expensive than the old way of boiling rice on the stove top.

This Jasmine Rice recipe uses an Instant Pot or any other pressure cooker you may have in just mere minutes to create foolproof, perfect-every time jasmine rice.

The simple white rice comes out hot, fluffy, and a little bit sticky. It's just perfect!

No more burnt, mushy, or hard clumpy rice!

What to pair with jasmine rice:

Fluffy jasmine rice goes well with pretty much everything. Dishes like One-Pan Baked Gluten-Free Sweet and Sour Chicken and One-Pan Baked Gluten-Free Sticky Honey Garlic Chicken are always served with Instant Pot Jasmine Rice.

Popular recipes like Blackened Chicken and Champagne Mushroom Chicken Skillet are great choices because the jasmine rice tends to soak up many of the awesome flavors radiating from these main dishes!

Recipes that smother the jasmine rice in their delicious savory sauces are another hot pick. Try Slow Cooker Gluten-Free Chicken Marsala, One-Pot Garlic Mushroom Chicken Skillet, and the Instant Pot Pork Chops with Gravy!

Pressure Cooker Jasmine Rice Ingredients:

Jasmine rice, rinsed
water
cooking spray

How to make Instant Pot Jasmine Rice:

Rinse your jasmine rice in the sink under cool water with a strainer. Cover the bottom of your Instant Pot with cooking spray or use a olive oil mister.
Place the rinsed rice in the bottom of the pressure cooker, then add then water, then stir and place the lid on the Instant Pot, making sure the pressure cooker is sealed and not set to "vent".
Turn on the pressure cooker and set it to "rice" setting with 4 minutes of cook time. Once the timer is up, allow the Instant Pot to naturally release for 10 minutes.
After the 10 minutes of natural release, manually release any of pressure still left in the cooker. Remove the lid, fluff the rice with a spoon, and serve!

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

What tools to use for jasmine rice?

I highly recommend two pressure cookers that I use in my own kitchen.

The first is the 6 Quart Instant Pot.

The other pressure cooker is my beloved Pampered Chef Quick Cooker.

No matter which pressure cooker is on your kitchen counter, follow these foolproof steps to perfectly cooked jasmine rice!

Instant Pot Jasmine Rice Tips:

There is a difference between plain "white rice" and "jasmine rice". Jasmine rice has a somewhat stickier texture, and is known for being fluffy and light!
Use that 1:1 ratio. That's right! Use a 1 cup jasmine rice, to 1 cup water ratio for this recipe to keep it at that perfect consistency!
If you want to cook more rice, double or even triple the jasmine rice amount using the 1:1 rice to water ratio, use the same cooking time and settings, just remember to use the same amount of rice as you are using of water!
Sprinkle your Instant Pot Jasmine Rice with your favorite herbs. In the case of white rice, our go-to herb is always a healthy dose of green onion!
Cook the rice as soon as you rinse the water over the rice. If you let the rice sit in water, the rice will absorb the water which will throw off the rice:water ratio.
Making rice in the Instant Pot is super easy! There's absolutely no stirring or watching the pot needed - throw those old stove-top rules out the window.
Use a fine strainer to rinse the rice with. I have a fine strainer that I bought at the Dollar Store when I was in college 13 years ago and it still does the trick! The reason why we rinse the rice is to wash away any residual starch left on those processed pieces of grain. Just do it! Your rice will turn out perfect if you rinse!
Measure the rice in a dry measuring cup, place it in the fine strainer, and rinse it well, spending at least 30 seconds rinsing the rice.

How to store leftover jasmine rice:

Store leftover jasmine rice in an airtight container in the refrigerator for up to 3-4 days.

Reheating is easy! just place the stored leftover rice in the microwave for 30-90 seconds depending on the amount that you are reheating at one time.

Store uncooked white rice in a sealed container in a dry and dark place.

Want more easy rice recipes?

Well here ya go!

Instant Pot Jasmine Rice

Yield: 4

Prep Time: 1 minute

Cook Time: 4 minutes

Total Time: 5 minutes

Instant Pot Jasmine Rice is the easiest and quickest way to make white rice in your kitchen! This easy foolproof jasmine rice comes out perfectly fluffy every time for a quick side dish to any meal!

Ingredients

1 cup Jasmine rice, rinsed
1 cup water
cooking spray

Instructions

Rinse your jasmine rice in the sink under cool water with a strainer. Cover the bottom of your Instant Pot with cooking spray or use a olive oil mister.
Place the rinsed rice in the bottom of the pressure cooker, then add then water, then stir and place the lid on the Instant Pot, making sure the pressure cooker is sealed and not set to "vent".
Turn on the pressure cooker and set it to "rice" setting with 4 minutes of cook time. Once the timer is up, allow the Instant Pot to naturally release for 10 minutes.
After the 10 minutes of natural release, manually release any of pressure still left in the cooker. Remove the lid, fluff the rice with a spoon, and serve!

Notes

Cook the rice as soon as you rinse the water over the rice. If you let the rice sit in water, the rice will absorb the water which will throw off the rice:water ratio.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 52Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 11gFiber: 0gSugar: 0gProtein: 1g

London Broil in Crock Pot or Instant Pot

Oct 24, 2019 · 1 Comment

London Broil in Crock Pot or Instant Pot is the simplest way to create a delicious roast with hearty gravy for your hungry family! Simply sear your meat on each side for a moment, toss it in your slow cooker or Instant Pot with your favorite veggies and allow to simmer to a delicious, mouth-watering, savory melt-in-your-mouth tender meal!

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Best London Broil in Crock Pot:

This Easy London Broil Crock Pot Recipe is my one and only way to cook London Broil. I have tried too many times to cook a tender London Broil on the grill but it has never turned out well.

So I tried the Crock Pot at some point many many years ago and it turned out so dang delicious that I never went back to trying it on the grill. I have figured out a foolproof way to getting a London Broil to be the most tender, melt in your mouth roast you will ever cook!

Not only is it super easy to put together, but th slow simmer in the Crock Pot all day adds so much depth, and savory flavors to the dish.

This slow cooker london broil recipe requires just a few simple ingredients which are then put in the slow cooker for hours to cook, for the perfect meal.

You can either choose to cook the london broil for a few hours on your slow cooker's high setting, or for an all day cooking, use the Crock Pot's low setting.

I typically will use the "slow and low" method in the slow cooker. I just place everything in the Crock Pot and then go to work.

When I walk into my home after that long day of work and my nose goes insane because of the hearty comforting smell of a perfectly roasted meal that is just WAITING for me to dive into, that's when I know that I've got one incredible recipe that needs to be shared with the world!

Slow-cooking this meat not only keeps your kitchen, your grill, and your oven clean, it also frees up time that you can spend with your family and friends!

Easy London Broil in Instant Pot Option!

Turn on your Instant Pot or pressure cooker on Saute or sear mode depending on your cooker model that you have.
Pour the olive oil in and then allow this oil to begin to simmer. Add in the onions and meat (you may need to cut the meat into two smaller halves) and sear the meat for five minutes per side.
Add the broth, onion soup mix, and butter around all sides of the London broil.
Move the Instant Pot to "Stew/Meat" and set the timer for 35 minutes. Place the lid on and seal the valve.
After the time is up, allow the pressure to naturally release.

Instant Pot London Broil Pro Tips:

If you are short on time, you can do a quick release of your pressure cooker, knowing that the meat might be a little tougher with a quick release.

Why a slow cooker for this recipe?

Well, if I haven't made it obvious quite yet, let me do it right now.

The Crock Pot has this great ability to slowly simmer this london broil roast into something magical.

I call it magic because your typical London Broil piece of meat does not contain a lot of marbling, AKA fat, in it. The marling in a piece of beef is what makes it tender.

Therefore, a piece of London Broil meat with little marbling in it should expect to be quite tough and not tender.

However, you place the slow cooker in the mix and it changes the game completely.

The slow cooker slowly simmers the meat in the juices that eventually will end up becoming the gravy, and that allows the meat to become this gloriously juicy beast of a roast, so tender that it pretty much just falls apart at the touch of your fork!

By turning the roasts' juices into a smothering gravy, the meat and potatoes turn every single bite into a morsel of savory flavor and really keeps the London Broil perfectly moist.

Why an instant Pot or Other Pressure Cooker For This Roast Recipe?

Great question!

If you want a savory and tender roast but didn't have the time to put it in your slow cooker at the beginning of the day or if you don't have a crock pot, then this Instant Pot version is for you!

The London broil turns out juicy and moist and full of meaty hearty flavor but is quick on the time.

You may not have your whole house smelling of a beautifully all-day-simmered roast, but you will have an amazing final dinner plate and a kitchen that smells of divine aromas!

Crock Pot London Broil Ingredients:

The ultimate way to cook London broil in the crock pot is to add a healthy portion of onions, mushrooms, and potatoes to it.

Some meals, we want a BIG helping of veggies with our london broil, other times we are just feeling a meat and potatoes vibe.

This is a recipe that places everything in the slow cooker, meat, potatoes, and if wanted, vegetables.

Here is the list of ingredients:

2-3# London Broil
2 tablespoon olive oil
1 medium onion, sliced
2 cups beef broth
3-4 tablespoon gluten-free onion soup mix
2 tablespoon butter (optional), sliced

What type of meat to use:

London broil is technically a cooking technique, made by marinating and broiling the meat, then cutting it in thin strips, and not an actual cut of meat.

London Broil isn’t something commonly associated with a good quality of meat when it comes to cuts of beef either.

It is known to be dry and tough because of how it's prepared too.

Remember my story above about all the attempts of making a London broil on the grill? #MealFail

But slow-cooking makes the lean and inexpensive London broil moist and fork-tender!

There are a few different cuts of meat that will typically be labeled as "London Broil" at your grocery store or market. These cuts include cuts such as flank steak, top round steak, or chuck steak.

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

What type of slow cooker to use:

I use a 6 quart Cook & Carry Crock Pot. I have also made this London Broil in other slow cookers besides the Crock Pot brand.

For instance, the Instant Pot and the Ninja IQ slow cooker settings create a tender and moist London Broil with the same quality and consistency.

How to make London Broil in a Crock Pot:

*The full London Broil in Crock Pot recipe can be viewed farther down this post!

Heat a large skillet over medium-high heat. Add the olive oil. Once the olive oil is melted, place the London Broil in the skillet to sear. Once slightly browned, flip the london broil to the other side to brown.
Place the seared roast in the bottom of the slow cooker and add the beef broth, vegetables, onion soup mix, and butter, stir and close the lid of the Crock Pot.
Turn the slow cooker on "high" for 4-5 hours or "low" for 8-9 hours.
Once done, remove the london broil and serve once slightly cooled.
If you'd like your gravy thicker, add 1 -2 tablespoon cornstarch and stir in the last hour of cooking.

How to store leftover slow cooked london broil:

Completely cool the roast before storing.

Transfer it to a large airtight container and place it in the fridge for up to 3 days, making sure that the gravy covers the roast partially so the lean meat won’t dry out.

Crock Pot London Broil tips:

If you have time in the morning before work, sear the meat in a frying pan for a minute or two before placing it in the Crock-Pot. This helps enhance the flavor of the meat.
Use your favorite veggies in this recipe. We prefer a mix of carrots, onions, mushrooms, and potatoes.
Try using a low sodium beef broth, you don’t want to end up with a salty roast!
The butter can be skipped. It’s optional and used to add extra richness and heartiness to the gravy.

More meaty Crock Pot recipes:

Enjoy these other fantabulous Crock Pot recipes full of meat!

How to make your London Broil look fancy:

Here are a few ideas on how to plate your Instant Pot or Crock Pot London Broil to look uber impressive on your dinner table:

Pour more glistening gravy over it! That savory shimmer ups the ante!
Sprinkle your favorite fresh herbs over top! We love fresh parsley spread on the top of our tender london broil strips.
BACON! Sprinkle bits of bacon (or bacon bits!) on the top of your roast!
Make those vegetables work! Place the London broil on top of a beautiful plate full of those vegetables you cooked the roast in! Those colors will intensify the beautiful savory plate!

London Broil in Crock Pot

Yield: 4

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours 5 minutes

London Broil in Crock Pot is the simplest way to create a delicious roast with hearty gravy for your hungry family! Simply sear your meat on each side for a moment, toss it in your slow cooker with your favorite veggies and allow to simmer all day in to a delicious, mouth-watering, savory melt-in-your-mouth tender meal!

Ingredients

2# London Broil
2 tablespoon olive oil
1 medium onion, sliced
2 cups beef broth
3-4 tablespoon gluten-free onion soup mix
2 tablespoon butter (optional), sliced

Instructions

Heat a large skillet over medium-high heat. Add the olive oil. Once the olive oil is melted, place the London Broil in the skillet to sear. Once slightly browned, flip the london broil to the other side to brown.
Place the seared roast in the bottom of the slow cooker and add the beef broth, vegetables, onion soup mix, and butter, stir and close the lid of the Crock Pot.
Turn the slow cooker on "high" for 4-5 hours or "low" for 8-9 hours.
Once done, remove the london broil and serve once slightly cooled.

Notes

If you'd like your gravy thicker, add 1 -2 tablespoon cornstarch and stir in the last hour of cooking.

If you are using your Instant Pot or pressure cooker, follow these instructions:

Turn on your Instant Pot or pressure cooker on Saute or sear mode depending on your cooker model that you have.
Pour the olive oil in and then allow this oil to begin to simmer. Add in the onions and meat (you may need to cut the meat into two smaller halves) and sear the meat for five minutes per side.
Add the broth, onion soup mix, and butter around all sides of the London broil.
Move the Instant Pot to "Stew/Meat" and set the timer for 35 minutes. Place the lid on and seal the valve.
After the time is up, allow the pressure to naturally release.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 243Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 54mgSodium: 1594mgCarbohydrates: 11gFiber: 1gSugar: 1gProtein: 13g

If you make my London Broil recipe, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this London Broil recipe, be sure to follow me on social media so you never miss a mouth-watering post:

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Air Fryer Potatoes

Oct 21, 2019 · 11 Comments

Air Fryer Potatoes are the best and easiest way to create crisp delicious potatoes in any shape you want them! These potatoes are gluten-free, paleo, and Whole30. They are lower in fat and calories than breaded or fried potatoes even though you won't be able to tell any difference, and they still crisp to a golden perfection!

Table of Contents

Best Air Fryer Potatoes:

These potatoes are not deep fried or breaded but they definitely taste like they do! Because the air fryer circulates air and therefore that small bit of olive oil from the misting during preparation, they potatoes cook extremely evenly and form a beautiful golden brown skin on the outside, almost giving the taste and texture of being coated in something. But they're not!

These potatoes are also not extremely greasy, so they won't tear up your stomach if you are sensitive to really greasy foods. Because we use just a slight bit of olive oil in this recipe, and it's stirred around during the air frying process, we don't have a lot of oily grease to worry about!

Air fryer potatoes cook up in a short amount of time with just a minute or two of prep time. You will have perfectly cooked, golden brown potatoes in under 20 minutes from prep to finish!

They are much lower in fat and calories without all the oil and breading! More on that below.

Taste of air fried potatoes:

Air fryer potatoes have warm tender centers with crisp, seasoned, golden brown edges!

They taste just like deep fried potato wedges, breakfast potatoes, and other breaded potatoes out there but without all that oil or breading!

Are Air Fried Potatoes Healthy?

Your average potato comes in at only around 110 calories. It also contains no fat or sodium.
Potatoes are high in Vitamin C.
Potatoes contain more potassium than your average banana does!
They contain fiber, magnesium, and some antioxidants.
These air fried potatoes are lower in fat and calories because we use a small amount of olive oil, perhaps about ½ teaspoon, by using an oil mister or cooking spray instead of drizzling on oil which can very easily end in too much oil being applied than is necessary.
We also do not put any coating or breading on these potatoes so that lowers the carbs and calories quite a bit right there!

Air Fryer Potato Pairings:

These air fryer potatoes go great as a side to Sage Slow Cooker Turkey, Instant Pot Pork Chops and Gravy, Quinoa Chicken Tenders, and One-Pot Garlic Mushroom Skillet.

Air Fryer Potato Ingredients:

You will need a few simple ingredients:

Potatoes
olive oil and oil mister if possible
seasonings of your choice
an air fryer

What type of potatoes to use?

My favorite types of potato to use for this air fried recipe are:

Yukon Gold (what you see here in these pictures!)
Russet Potatoes (what you typically think of when you hear "baked potato")
red potatoes (those cute little baby ones!)

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

What type of air fryer to use?

I absolutely love my air fryer! I highly recommend you check out OMORC's selection of air fryers.

I have the OMORC 6 Quart Air Fryer. You will find now a newer model of this appliance.

It's big enough to definitely feed a family of 4+. Some air fryers are so tiny that you can barely make enough of something to fill a coffee cup up with.

I love that the parts that need to be washed are dishwasher safe, so clean up is so incredibly easy! It's a HUGE perk of this thing.

This air fryer has got a pretty simple yet intuitive touchscreen that allows you to not only easily set your temperature and time, but there are other functions like the "keep warm" button that can come in really handy.

How to make air fryer potatoes:

Here's the simple run down on how to make these air fried potaotes!

First, wash and pat dry your potatoes with a clean towel. Then cut the potatoes up into your preferred potato shape, like wedges, cubes, fries, or coins.

Next, place the potatoes in a single uniform layer in the bottom of your air fryer. Lightly spritz a small amount of olive oil or cooking spray onto the top of the even layer of potatoes.

Simply shake the air fryer basket full of potatoes to coat all sides of the potatoes with the oil and sprinkle with your favorite seasonings.

Place the air fryer basket inside the air fryer. Set the air fryer on 400*F for 9 minutes. Then remove the air fryer basket, stir the potatoes, and then cook for another 9 minutes at the same 400*F.

How to store leftover fried potatoes:

Air fryer potatoes will store great in an airtight container in the refrigerator for up to 2-3 days.

How to reheat air fryer potatoes?

Great question! Here are my top 2 suggestions:

Stick your leftover air fried potatoes back in the air fryer with the quickest little olive oil mist or cooking spray application. Cook at 400*F for 1-3 minutes, depending on how crispy you want your reheated potatoes to get.
You can also use your oven to heat your potatoes back up. This method takes quite a bit longer because your oven needs to preheat to 400* first. Once at 400*F, you can slide your potatoes that have been placed on a baking sheet and very lightly misted with cooking spray or olive oil misted, into the oven for 3-5 minutes, or until warm and crunchy again.

Best air fryer potato variations to try:

The pictures in this post consist of potatoes cut and seasoned three different ways:

The potato wedges are sprinkled with season salt.
The potato coins are sprinkled with Montreal Steak Seasoning.
The potato cubes are sprinkled with garlic powder and fresh rosemary leaves.

What dips to use with these potatoes?

Our family likes to dip these potatoes into homemade ketchup, BBQ Glaze, or if being served for breakfast, dipped in breakfast gravy!

Air Fryer Potato Tips:

Do flip the potatoes once, halfway through cooking. This way you will ensure that all sides of your potatoes are cooking and browning evenly.

Keep watch over your potatoes when you are flipping halfway through. If you like your potatoes a little less done, you can adjust the second half of the cooking time (the last 8 minutes) down to 6 or 7 minutes. If you like your potatoes extra extra crispy, then add on another minute or two to the last half of cooking time. So you would cook for 8 minutes, flip the potatoes, and then cook for 9 to 10 minutes and not 8 minutes.

Don't preheat your air fryer. There is no need to preheat. Just stick your prepped potatoes in the air fryer, turn it on, and let it warm up and cook all at one time!

Don't overcrowd the air fryer basket. This is crucial to having perfectly cooked potatoes! Do not put more than one single layer of potatoes in the bottom of the air fryer basket at one time.

Keep potatoes in one even single layer. I know I am repeating myself but it is important.

More easy air fryer recipes:

Check out these simple air fried recipes!

Air Fryer Potatoes

Yield: 4

Prep Time: 2 minutes

Cook Time: 18 minutes

Total Time: 20 minutes

Air Fryer Potatoes are the best and easiest way to create crisp delicious potatoes in any shape you want them! These potatoes are gluten-free, paleo, and Whole30. They are much lower in fat and calories than breaded or fried potatoes even though you won't be able to tell any difference, and they still crisp to a golden perfection!

Ingredients

2-3 cups Potatoes, washed, dried, and cut to your preference
½ teaspoon olive oil mister or cooking spray
seasonings of your choice

Instructions

First, wash and pat dry your potatoes with a clean towel. Then cut the potatoes up into your preferred potato shape, like wedges, cubes, fries, or coins.
Next, place the potatoes in a single uniform layer in the bottom of your air fryer. Lightly spritz a small amount of olive oil or cooking spray onto the top of the even layer of potatoes.
Simply shake the air fryer basket full of potatoes to coat all sides of the potatoes with the oil and sprinkle with your favorite seasonings.
Place the air fryer basket inside the air fryer. Set the air fryer on 400*F for 9 minutes. Then remove the air fryer basket, stir the potatoes, and then cook for another 9 minutes.

Notes

Recipe Image Reference:

The potato wedges are sprinkled with season salt.
The potato coins are sprinkled with Montreal Steak Seasoning.
The potato cubes are sprinkled with garlic powder and fresh rosemary leaves.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 237Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 25mgCarbohydrates: 53gFiber: 5gSugar: 3gProtein: 6g

Gluten-Free Zucchini Bread

Oct 15, 2019 · 12 Comments

This cheesy savory gluten-free zucchini bread recipe creates the very best easy, moist, drool-worthy slices of bread topped with melty cheeses and a sprinkle of your favorite fresh herbs! You won't miss the gluten but you'll miss this bread loaf when it's all gone!

Table of Contents

Best Gluten-Free Zucchini Bread

You read it right.

This is the BEST zucchini bread. It's also the best gluten-free zucchini bread ever created!

It's magical for so many reasons, but there's a couple of reasons that stick out to many people.

First off, it's a moist gluten-free bread! There is no dry crumbly mess when you cut into it to create your bread slices or when take a huge bite off of your slice! It's moist and fluffy just like a loaf of bread should be!

Those savory flavors! It's a savory zucchini bread which is unlike so many of the sweet zucchini breads that you see all over the place today. The savory spices give you a drool-worthy warm and comforting feeling.

We can't forget to mention the deliciousness that sits atop the zucchini bread. That cheese!

That melty stringy creamy layer of everything delicious.

You can you almost any type of cheese that you're craving and put it on top of this gluten-free zucchini bread. It's going to be fantastic no matter your choice!

The cheesy top adds another dimension of flavor, but less obvious, it adds another dimension of texture, producing even more moist, soft layers in every bite of this bread!

What does gluten free zucchini bread taste like?

Heaven. It tastes like heaven.

It's fluffy and smooth.

And savory, with hints of warm cooked sweet onion and small bits of green zucchini.

The gluten-free bisquick mix adds a slight sweet taste in each bite and helps keep each bread slice extra moist and held together, just like a normal piece of fluffy bread does. You won't be missing the gluten one bit!

What is the texture of this gluten-free bread?

Like mentioned above, it's nothing like most other gulten-free breads that are dry, crunchy, flaky, crumbly, and cardboard-flavored.

This gluten-free zucchini bread is the opposite! It's a very soft, moist, smooth-textured bread. It's fluffy and doughy.

What to pair with Gluten-Free Zucchini Bread:

We like to serve this savory cheesy zucchini bread with so many meals! Some of our family's favorites to pair this zucchini bread with are Air Fryer Pork Chops, One-Pot Garlic Mushroom Chicken, dunked in Slow Cooker Beer Cheese Soup, one the side of the best ever Blackened Chicken recipe, or with the 6-Ingredient Honey Mustard Chicken Bake.

Gluten-Free Zucchini Bread Ingredients:

1.5 cups gluten-free Bisquick mix*
1.75 cups zucchini, washed, and finely diced in food processor
½ large sweet onion, finely diced in food processor
¾ cup parmesan cheese + shredded cheese of your choice for the top of the loaf
2 large eggs
¼ cup olive oil
¼ cup heavy whipping cream

How to make gluten-free zucchini bread?

*To see a detailed list of directions, scroll down to view the recipe card in its entirety!

Preheat your oven to 350*F. Grease and flour your loaf pan. Finely dice your zucchini and onion in your food processor.
Squeeze out extra moisture with your fists.In a large bowl, combine the eggs, oil, and heavy whipping cream and beat until combined well.
Add in the zucchini, onions, cheese, and Bisquick mix in the large bowl and stir until well combined.
Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean and the edges of the loaf are golden brown. Allow to cool on a wire rack before slicing and serving. Enjoy!

What type of flour to use?

What if I told you NONE.

You don't use flour in this recipe.

Instead you will use gluten-free bisquick mix. You can make your own and I show you how in the How To Make Homemade Gluten-Free Bisquick Mix post.

Or you can buy Bisquick's gluten-free version of their product if you have that available to you.

How do you work with the zucchini?

You do not need to peel the zucchini. That's right! Just keep the skin on the zucchini. You are going to be finely dicing the zucchini up so that slightly rougher skin will not be an issue!

Process the zucchini finely in food processor. This! You need to make sure that you have finely diced your zucchini up so that your zucchini bread is lumpy or inconsistent. Small, finely diced zucchini equals smooth slices of zucchini bread!

Squeeze out extra liquids. There will be extra liquid from the processed zucchini that you will notice in the bottom of the container that you place it in. We don't want the extra liquid because that will make your bread mushy and wet. Yuck!

Instead, we want to ring out the extra liquids by using a simple technique with a clean hand towel.

Grab a clean hand towel and place the wet finely diced zucchini in the center of your towel. Fold the hand towel around your pile of zucchini pieces, tighten the hand towel so that it is squeezing the pile of diced zucchini more and more snuggly. As soon as you are squeezing the zucchini hard enough, you will notice the liquids from the zucchini seeping out from the bottom of the towel.

This would be a good time to mention that you should be doing this over your kitchen sink huh?!?

Gluten-Free Zucchini Bread Tips:

Allow the loaf of zucchini bread to cool for 10-15 minutes in the loaf pan on your wire rack before removing it to cool the rest of the way on the wire rack by itself.

Zucchini Bread Variations:

Want more crunch? Add some of your favorite delicious nuts on top!

Want even more savory??? We love sprinkling bacon bits on the top for some extra savory-goodness!

Want to throw in some carrots? You sure can! You can sub carrots for ½ of your zucchini in this recipe for a fun orange spin!

How to store gluten-free zucchini bread:

Store your cheesy zucchini bread at room temperature, covered, for up to 2 days but you will likely not have much for leftovers. Some people have bread baskets or domes and this savory zucchini bread recipe is perfect for those!

You can also store a room temperature baked loaf in the freezer. Simply slice your bread slices, then wrap it up nice and tight with tin foil and then seal it up in a zippie freezer bag for up to 5-6 months.

More zucchini recipes:

Gluten-Free Zucchini Bread

Yield: 12

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Ingredients

1.5 cups gluten-free Bisquick mix*
1.75 cups zucchini, washed, and finely diced in food processor
½ large sweet onion, finely diced in food processor
¾ cup parmesan cheese
2 large eggs
¼ cup olive oil
¼ cup heavy whipping cream

Instructions

Preheat your oven to 350*F. Grease and flour your loaf pan.
Finely dice your zucchini and onion in your food processor. Squeeze out extra moisture with your fists.
In a large bowl, combine the eggs, oil, and heavy whipping cream and beat until combined well.
Add in the zucchini, onions, cheese, and Bisquick mix in the large bowl and stir until well combined.
Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean and the edges of the loaf are golden brown.
Allow to cool on a wire rack before slicing and serving. Enjoy!

Notes

You can use 50/50 parmesan cheese and feta for a fun little twist!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 168Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 42mgSodium: 320mgCarbohydrates: 12gFiber: 1gSugar: 3gProtein: 5g

Pasta Bowl with Parmesan & Broccolini

Oct 13, 2019 · Leave a Comment

This post is sponsored by Barilla but the content and opinions expressed here are my own.

This pasta bowl recipe with Parmesan, broccolini, and mushrooms will bring you all the comforts of a hearty, creamy, gluten-free pasta dish and uses just a few simple ingredients, all in under 15 minutes!

Ohhhhh! Do I have a pasta recipe for the books! It's got all those hearty feels: it's creamy, cheesy, savory, and filling.

BUT it doesn't have any butter, cream, or meat in it.....

.....because it truly doesn't need it! It's that good. Promise.

That's right my friend, it's vegetarian, gluten-free, and low carb! It only takes me 12-15 minutes to perfect AND the few ingredients needed are all simple staples very likely already in your pantry!

The pasta is cooked in vegetable broth instead of water to give it a hearty-flavored base. The vegetables are roasted in extra virgin olive oil and garlic, and then it's all tossed together with some fresh parsley and grated Parmesan cheese to give it the most epic, creamy delicious flavors without any of the work, cream, or meat... none of which you will miss at all!

So who's in????

Let me show you how to make this magic happen for you!

Table of Contents

Pasta Bowl Ingredients:

Just a few simple ingredients stands between you and your next delicious pasta bowl!

8oz of Barilla Chickpea Rotini Pasta
1 tablespoon extra virgin olive oil
½ tablespoon minced garlic
½ Cup Grated Parmesan
1 cup broccolini
4 cups vegetable stock,
1 cup mushrooms
3 tablespoon chopped fresh parsley

Why Broccolini?

Why not broccolini???

Broccolini is a whole lot like it's well-known family member, broccoli.

I particularly like broccolini for it's stage presence, it's such a beautiful addition to a plate of pasta or a bowl of vegetables. To the eye, the long strands of broccolini add a stark contrast to the usual chopped or diced vegetables most of us are used to seeing on our plates.

Broccolini also has major health benefits!

High in Vitamin A & C
Great source of potassium
High in fiber

What types of pasta to use in a pasta bowl?

This may seem like a silly question to some readers but I get this question a LOT. So it's not silly, let us discuss.....

For pasta bowls I like to use certain types of pastas like rotini and penne pastas versus spaghetti or angel hair pastas. The reasoning behind this is shape.

In a bowl where the sauce or liquids will quickly fall to the bottom, you want a sturdy noodle that will hold it's form and not just fall apart on you while it sits in that delicious sauce just waiting to be eaten up.

Why try chickpea pasta?

In spite of our best efforts to choose better-for-you food options, so many of the healthier alternatives out there can be a big let down when it comes to taste, texture, and some questionable ingredients.

Barilla has addressed this gap by introducing legume-based pasta. These legume pastas are made from one simple ingredient, chickpeas, and in my opinion, have a far better taste and true “al dente” texture compared to the similar products on the market today.

Nutritional Chickpea Pasta Benefits:

Good Source of Plant-Based Protein
Fiber Rich
Naturally Gluten-Free
Non-GMO Certified
Vegetarian/Vegan
Grain Free

Barilla’s Legume Pastas are made with just 1 Simple Ingredient and have a superior taste and texture. Finally, your stories will encourage audiences to try the products for themselves by purchasing on Amazon.

I typically purchase my Barilla Chickpea Pasta on Amazon. I like to buy my Barilla Rotini pasta in the 4-pack, with 2-day shipping, it can't be much easier.

Partnering up with Barilla to make this recipe possible has also lead me to realize that this company really truly wants to hear their customers thoughts on this product, something that I think far too few companies truly care about. So if you've tried Barilla Chickpea Pasta I'd highly recommend leaving a review with your thoughts on the pasta!

How to make a pasta bowl:

Start by heating the vegetable stock over medium-high heat in a large pot. In a large skillet, heat the extra virgin olive oil and minced garlic over medium-high heat for 2-3 minutes, or until the garlic becomes fragrant and starts to turn a golden brown. Just don't overcook the garlic and burn it! If it becomes dark brown, then the garlic is burnt and will have a severely bitter taste to it!
Heat the broccolini and mushrooms in your skillet with the fragrant garlic, stirring the vegetables every 1-2 minutes to cook them evenly. Cook until the broccolini is al dente to your liking, about 4-6 minutes. I like to have a little char on my broccolini for a bit more crunch so I will sometimes cook the vegetables in the skillet for 1-2 minutes longer to get that perfect little char on them.
While the vegetables are cooking in the skillet, cook the pasta in the vegetable broth, according to package instructions. Once al dente, remove from heat, and drain the noodles according to package instructions, leaving ½ cup of vegetable broth in with the cooked noodles.
Add the Parmesan cheese to the pot with your cooked noodles and then top your noodle bowl with the cooked skillet mushrooms and broccolini. Then enjoy!

Noodle Bowl with Parmesan & Broccolini

Yield: 4

Prep Time: 7 minutes

Cook Time: 5 minutes

Total Time: 12 minutes

This noodle bowl recipe with parmesan, broccolini, and mushrooms will bring you all the comforts of a hearty, creamy, gluten-free pasta dish and uses just a few simple ingredients, all in under 15 minutes!

Ingredients

1 tablespoon extra virgin olive oil
½ tablespoon minced garlic
½ Cup Grated Parmesan
1 cup broccolini
4 cups vegetable stock,
1 cup mushrooms
3 tablespoon chopped fresh parsley

Instructions

Start by heating the vegetable stock over medium-high heat in a large pot. In a large skillet, heat the extra virgin olive oil and minced garlic over medium-high heat for 2-3 minutes, or until the garlic becomes fragrant and starts to turn a golden brown.
Heat the broccolini and mushrooms in your skillet with the fragrant garlic, stirring the vegetables every 1-2 minutes to cook them evenly. Cook until the broccolini is al dente to your liking, about 4-6 minutes.
While the vegetables are cooking in the skillet, cook the pasta in the vegetable broth, according to package instructions.
Once al dente, remove from heat, and drain the noodles according to package instructions, leaving ½ cup of vegetable broth in with the cooked noodles.
Add the Parmesan cheese to the pot with your cooked noodles and then top your noodle bowl with the cooked skillet mushrooms and broccolini. Then enjoy!

What about a different flavor noodle bowl?

Try the Mediterranean Tomato Pasta bowl!

Mediterranean Tomato Pasta combines the perfect amount of fresh Mediterranean flavors and mixes in gluten-free al dente pasta covered in savory sun-dried tomatoes, chopped artichoke, and capers! And another perk? It’s done in less than 15 minutes!

Mediterranean Tomato Pasta Ingredients:

⅓ cup Sun-Dried Tomatoes
¾ cup chopped Artichoke Hearts
3 tablespoon Capers
3 cups Baby Spinach
8 oz. Barilla Rotini Chickpea Pasta
4 cups Vegetable Broth
2 tablespoon Italian Seasoning
2 tablespoon extra virgin olive oil
½ tablespoon minced garlic

How to make Mediterranean Tomato Pasta:

Start by heating the vegetable stock over medium-high heat in a large pot. In a large skillet, heat the extra virgin olive oil and minced garlic over medium-high heat for 2-3 minutes, or until the garlic becomes fragrant and starts to turn a golden brown. Just don’t overcook the garlic and burn it! If it becomes dark brown, then the garlic is burnt and will have a severely bitter taste to it!
Heat the chopped sun-dried tomatoes, chopped artichoke hearts, and capers in your skillet with the fragrant garlic, stirring occasionally for a total of 2-3 minutes. Once the vegetables are fragrant, add the spinach to the skillet and cook until the leaves are wilted, approximately 2 minutes. Remove the skillet from the heat until ready to combine the vegetables with the pasta.
While the vegetables in the skillet are cooking down, cook the pasta according to package directions, drain, and place in a large bowl. I like my pasta on the more firm side of al dente (versus tender) so I don’t tend to cook my chickpea pasta for the full time described on the package. I usually will take off a minute or two. Combine the vegetables from the skillet into the bowl with the noodles.
Top with fresh shredded parmesan cheese and fresh chopped parsley and enjoy!

Chewy Gluten Free Pumpkin Cookies

Oct 11, 2019 · 20 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BakeBetterCookies #CollectiveBias #ChewyCookies

These gluten-free pumpkin cookies with chocolate chips and holiday candies are the perfect combination of perfect cookie and pumpkin pie in every bite! This soft and chewy, melt in your mouth cookie is incredibly simple to make and this step-by-step recipe will show you how you can make the best gluten free pumpkin cookie you’ve ever had!

I am all about pumpkin flavored everything right now! The Pumpkin Pecan Truffles and the No-Bake Pumpkin Peanut Butter Cookie Cheesecake usually go wild in the Fall. So why not show off another of my favorite pumpkin sweets of all time?

Soft and chewy. Moist and gluten-free. Topped with chocolate. And PUMPKIN!

The secret ingredient for Gluten Free Pumpkin Cookies with Chocolate Chips is Karo® Corn Syrup. Karo® Corn Syrup is often used for baking during the holiday season for things like Thanksgiving pecan pie. It is a staple of Southern cuisine because it is the perfect ingredient that makes cookies chewier on the outside and still soft in the middle.

Table of Contents

The best gluten free pumpkin cookies!

Why are these the best gluten-free pumpkin cookies? Most gluten-free cookies in general have a notoriety about them for being crumbly and tasteless.

This pumpkin cookie is anything but that. These gluten-free cookies are soft, chewy, and flavorful. They have a slight crisp on the outside and moist and soft in the middle.

Pumpkin cookies are great to decorate to fit your mood or holiday.

Feeling ultra sweet? Sprinkle some cinnamon sugar crumbles on the top, like sugar cookies!

Feeling excited about Halloween? Top your pumpkin cookies with your favorite Halloween candies!

Looking forward to caramel season? Top your cookies with caramel or butterscotch chips!

The possibilities are endless!

Ingredients for Gluten Free Pumpkin Cookies with Chocolate Chips:

3 cups gluten-free baking flour
1.5 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon pumpkin spice
1 cup unsalted butter, room temperature soft
⅔ cup light brown sugar, packed
½ cup Light Karo® Corn Syrup
6 tablespoon pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
Mini chocolate chips or holiday inspired candies

How to make Gluten Free Pumpkin Cookies:

Prepare. Preheat oven to 325*F and line a baking sheet with parchment paper.
Combine Dry Ingredients. In a medium mixing bowl, combine your gluten-free flour, salt, baking powder, cinnamon, nutmeg, pumpkin spice and set aside.
Mix. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with a hand mixer, beat together the butter, brown sugar, and Karo® Corn Syrup until smooth, about 1 minute.
Add Pumpkin. Mix in pumpkin puree and vanilla extract until smooth, about 30 seconds.
Add Flour. Gradually add flour mixture, mixing on low speed until smooth dough forms.
Bake. Spoon the batter out by the tablespoonful, rolling batter into a ball with your hands. Place your cookie balls 2 inches apart on the lined cookie sheet and top your pumpkin cookies with your favorite toppings. Bake for 11-13 minutes, until edges begin to turn golden brown. Remove from your oven and cool on the baking sheet for 1-2 minutes, then transfer them to a cooling rack. Enjoy!

Why use Light Karo® Corn Syrup?

Using Karo® Corn Syrup in cookies results in chewier, great-tasting cookies cookies! They are chewier on the outside and still soft in the middle!
Karo® Corn Syrup is the leading corn syrup brand with over 100 years of quality and it's the brand that I personally have used in my kitchen for 2 decades.
Even adding Karo® Corn Syrup to your existing recipe will only enhance traditional cookie recipes and make the cookies sweeter and chewier, Karo® Corn Syrup is not just for that Thanksgiving pecan pie!

Gluten-Free Pumpkin Cookie Tips:

Ovens vary greatly. You may need to adjust the time that the cookies take to bake. For my oven here in Atlanta, Georgia, it takes my gluten-free pumpkin cookies exactly 12 minutes to perfectly bake. We're talking golden edges on the outside and soft chewy centers!

Press your cookies down with the prongs of a fork (think old school peanut butter cookies!) dipped in a small amount of granulated sugar (so the fork doesn’t stick to the cookie). This way your cookies are guaranteed to bake into a cookie-like shape!

How to store Gluten Free Pumpkin Cookies:

Like all other cookies, eating cookies the day of baking is always the best!

However, if you do happen to have leftovers or you want to pace yourself, you can store your chocolate chip cookies in an airtight container for up to 2-3 days.

Varieties of the gluten free pumpkin cookie recipe:

Feeling ultra sweet? Sprinkle some cinnamon sugar crumbles on the top, like sugar cookies!
Feeling excited about Halloween? Top your pumpkin cookies with your favorite Halloween candies!
Looking forward to caramel season? Top your cookies with caramel or butterscotch chips!
Have a chocolate craving? Crush it with chocolate chips, mini chocolate chips, or chocolate chunks on top of your cookies.
Planning on going pumpkin picking? Create mini pumpkin patch cookies by placing pumpkin candy corns on the top of each cookie just after the cookies are taken out of the oven while they are cooling down. So cute!

For more inspiration visit the Karo® Corn Syrup cookie and bar recipe page.

Want more grab-and-go sweets?

Gluten Free Pumpkin Cookies

Yield: 48

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Ingredients

3 cups gluten-free baking flour
1.5 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon pumpkin spice
1 cup unsalted butter, room temperature soft
⅔ cup light brown sugar, packed
½ cup Light Karo® Corn Syrup
6 tablespoon pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
Mini chocolate chips or holiday inspired candies

Instructions

Prepare. Preheat oven to 325*F and line a baking sheet with parchment paper.
Combine Dry Ingredients. In a medium mixing bowl, combine your gluten-free flour, salt, baking powder, cinnamon, nutmeg, pumpkin spice and set aside.
Mix. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with a hand mixer, beat together the butter, brown sugar, and Karo® Corn Syrup until smooth, about 1 minute.
Add. Mix in pumpkin puree and vanilla extract until smooth, about 30 seconds. Gradually add flour mixture, mixing on low speed until smooth dough forms.
Bake. Spoon the batter out by the tablespoonful, rolling batter into a ball with your hands. Place your cookie balls 2 inches apart on the lined cookie sheet and top your pumpkin cookies with your favorite toppings. Bake for 11-13 minutes, until edges begin to turn golden brown. Remove from your oven and cool on the baking sheet for 1-2 minutes, then transfer them to a cooling rack. Enjoy!

Notes

Press your pumpkin cookies down with a fork that has been dipped in a small amount of granulated sugar.

Nutrition Information:

Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 101Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 44mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 1g

Plant Based Burger

Oct 7, 2019 · Leave a Comment

This plant-based burger recipe will show how to create the burger of your meatless dreams!

Meatless Mondays just got a whole lot easier thanks to new choices in plant-based foods.

My family has really been into adhering to no meat on Mondays. It's nice to have a day free from meat.

After doing a bit of research on meat-free options I noticed more and more that people were started to talk about plant-based meal options.

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What is a plant-based burger?

A plant-based protein is a protein that is sourced from plants and not animal products. Plant-based burgers are beef burger-like patties made totally made out of plant sources, no animal products are used to produce the texture, color, or flavors.

There are bad plant-based burgers, okay plant-based burgers, and then there are good plant-based burgers.

My family grades plant based burgers on texture, flavor, and color as being the most important factors to rate the patties on.

The best plant-based burger:

My family had the opportunity to try out the new Awesome Burger from Sweet Earth. Here are just a few of the reasons why my family loved the experience:

Beef-like flavor & texture that is comparable to beef;
26g of Protein & 6g of Fiber
Call out the flavor performance of the burger vs. real meat
Totally Juicy Sweet Earth Awesome Burger Just like Meat!
Plant-Based
Non-GMO

How to cook a plant-based burger:

Skillet. For a quick meal, place your patties on a heated skillet with a small amount of oil and cook for 4 minutes. Then flip the patties, turn down the heat, and then cook for another 3 minutes. Then flip once more for 1 minute or until cook through entirely. So simple!

Grill. That's right! You can also heat up your grill and grill these patties to add a nice char!

I cooked my plant-based burgers in a skillet and it couldn't be any easier!

Does it really taste like a burger?

Yes! Between the color, flavor, and even the juices running from the cooked patties, it definitely resembles a meat burger.

More plant-based recipes:

Air Fryer Bacon

Oct 4, 2019 · 19 Comments

Air Fryer Bacon is a very quick recipe that produces nice crisp bacon in under 10 minutes, even with thick cut bacon! There's no greasy mess all over the stove or oven, just simply wipe out your air fryer and you’re done! This bacon recipe is gluten-free, low carb, paleo, and keto friendly.

We love serving this easy air fryer bacon on the side of a Sweet Potato Breakfast Frittata, Breakfast Tacos, Breakfast Enchiladas, or Goat Cheese Egg Bake. Learn how to very easily make crispy and tender bacon slices in your air fryer!

Table of Contents

Best Air Fryer Bacon:

Cooking bacon in the air fryer is the best thing ever!

Crisp Air Fried Bacon in the air fryer is a game changer for us. My entire family is with me on this one: bacon is no longer cooked any other way than air fried in our home.

The bacon always comes out perfectly crisp every time! You can customize the crispiness of your bacon by decreasing the temperature you set your air fryer to. So there’s something for everyone when it comes to personalizing bacon!

The air fryer cooks the bacon up really quickly, so you have more of your morning to wake up or relax and less time manning the stove or oven!

And as previously mentioned, clean up is so much easier than cooking bacon and splattering grease all over the stove top or the inside of the oven. No messy kitchen!

How easy it is to make bacon in the air fryer?

It’s incredibly easy to make bacon in the air fryer! I get so excited because I had no idea exactly how easy it is to get bacon that comes out perfect every single time.

The hardest part is either separating the slices of bacon from one another or getting your air fryer out. It's a stretch to call those the hard parts of the recipe, but this recipe is so dang simple that that's truly the hardest part.

What does air fried bacon taste like?

The bacon tastes just like it does when you bake it in the oven, cook it over a hot skillet, or grilled on the grill. But when you use the air fryer the entire process is much less greasy and turns out as crispy or as soft and tender as you like it to be, chef’s preference!

These bacon strips are perfectly tender on the inside and lightly crisp on the outside, what I like to call “bacon perfection”.

You can decrease the time and create soft bendy bacon slices or you can increase the temperature to get an even crispier bacon too.

Ways to use Air Fried Bacon:

There are a million ways to eat bacon. Here are some of the best ways:

As an appetizer along with Maple Bacon Bourbon Popcorn!
In a breakfast Turkey Sweet Potato frittata or omelette.
With your favorite pasta recipe, such as sprinkled on top of Easy Goat Cheese Spaghetti and Meatballs!
Add some crunch to a fresh delicious salad like the Spring Steak Salad with Chimichurri Dressing
With your stir fry dishes, like Sweet Potato Stir Fry
The most common way it is served….. as a delicious side dish to your breakfast eggs!

Types of Bacon

Thick cut bacon. Typically seen behind the butcher counter at the grocery store.
Turkey Bacon. "Bacon" made from turkey instead of pork.
American-Style Bacon. The thinner strips of bacon served at many restaurants during breakfast.
Low sodium bacon. The same American-style bacon, just with some of the sodium taken out.
Canadian bacon. This bacon has fewer calories and less fat than American-style bacon listed above and tastes more like ham than other types of bacon.
Smoked bacon. The bacon is cured by being smoked over burning wood chips, such as hickory, mesquite, or applewood flavors, for hours.
Seasoned Bacon. Peppered bacon is one of the most common seasoned bacon options out there.
Pancetta. An Italian-style bacon cured with salt, peppercorns, and cloves, and other spices.

Difference Between Cured and Uncured Bacon:

The difference between cured and uncured bacon is that the solution used in uncured bacon does not contain any artificial nitrates, the nitrates in uncured bacon coming from natural sources, like sea salt or celery juice.

Air Fryer Bacon Ingredients:

Bacon
+/-Seasoning of your choosing

How to Prepare the Bacon:

Unwrap the bacon from it’s packaging. Pull apart the individual strips of bacon from one another. Season your bacon just the way you like it. You are now ready to air fry your bacon!

What is the safest temperature to cook Bacon?

Set your air fryer to 350*F.

How long to cook Air Fryer Bacon?

Bacon can vary in the air fryer based on size, thickness, marbling and brand of air fryer. You will need to vary the cooking time slightly depending on how different your items are from the ones that I use.

I like to use thick-cut peppered bacon strips from the butcher counter of my local grocery store. It turns out so tender and yet so crispy. I love biting into thick cut strips of bacon.

The peppered seasoning that's already on the bacon that I purchase allows me to shorten the amount of steps between getting the bacon prepared for cooking and the final step of devouring! It eliminates that seasoning step!

There will be a difference in time depending on how thick or thin your bacon slices are.

Thick-Cut Bacon: Thicker slices take about 8-10 minutes depending on how crispy you like your bacon.

Regular Cut Bacon: Thinner slices take about 6-7 minutes to cook depending on how crispy or done you like your bacon.

How to make air fryer bacon:

*scroll all the way down for the full detailed printable step by step directions and ingredient list!

how to place bacon in air fryer so that it can cook properly — Step #1

Insert of the air fryer basket with the bacon in the air fryer. — Step #2

Unpack your bacon from it’s container. Pull the individual bacon slices from one another and season if you want your bacon slices seasoned.
Place Strategically. Place the bacon strips in the bottom of the air fryer. Make sure not to overlap your bacon pieces so that they are touching or overfill your air fryer to prevent smoke from your air fryer (more on this below).
Air Fry. Turn on your air fryer and let it do it's magic. Once done allow the bacon to cool before removing it from the bottom of the air fryer. The majority of the grease will have dripped down to the bottom of the air fryer so you may not even need to use a paper towel to soak up excess grease. I've never had to use a paper towel for my air fryer bacon!
Devour. Enjoy!

Check ing air fryer bacon for doneness. — Step #3

Correctly done air fried bacon strips — Step #4

Why use an air fryer?

My new obsession has definitely been my air fryer for the past few months!
The Air Fryer Pork Chops and Gravy, Air Fryer Asparagus, and Air Fryer Vegetables have all come from my love of the air fryer.
Meat of all kinds roasted in the oven, or cooked on the grill are fantastic, however using an air fryer can dramatically cut down on the amount of grease AND cuts down on the amount of time spent cooking.
Cooking bacon in the air fryer takes just minutes where roasting bacon would normally take 20 minutes or more!
The 6 QT. air fryer is large enough to feed a family of 4 (or more), which I think is the perfect size. No matter if I am cooking for my entire family or maybe that night where I am on my own for a quick dinner, the air fryer is perfect for it all; families or singles!
The cleanup on an air fryer is insanely easy. The air fryer basket that air fries the bacon is dishwasher safe, so the one dish that dirties actually just gets tossed in the dishwasher. Cleanup is a breeze!
The crispy yet tender flavors can’t be beat. This recipe guarantees that Air Fryer Bacon will be your new favorite dish!

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

What type of air fryer to use?

I am completely in love with the air fryer that I have in my kitchen. It is the OMORC 6 Qt Air Fryer. You will find now a newer version of this Air Fryer.
This air fryer is large enough to cook for those with big appetites or for families of four or more.
I’ve never had any issues with my OMORC air fryer that are common in air fryers, such as smoking while cooking (the smoke is more about controlling the grease splatter!).
It’s definitely an affordable option when comparing this air fryer to other brands out there and it’s got great reviews on Amazon.

How to Prevent the air fryer from smoking?

It's all about grease! Grease control that is.

The less grease you have, the less likely there will be any issues with your air fryer smoking.

If you are making more than one batch of bacon, after making your first batch, clean out the drip tray (the bottom of the air fryer) to avoid smoke. Just wiping it down with a paper towel will likely suffice.

Another tip I have heard of but have never needed to try out is you can put a small amount of water in the bottom of the air fryer where the grease catches (often referred to as the drip pan). This will reduce the chance of any smoke in your air fryer.

Is air fryer bacon healthy?

It sure is healthier air fried!

The air fryer allows much of the grease that comes off of the bacon during the cooking process to run off of the meat and drain down below the air fryer pot and into the drip pan, leaving you nice crispy bacon without bathing it and soaking it in grease.

High Protein.
Less fat and calories. Your bacon isn’t sitting in oil and drippings during the cooking process since the bacon is cooked in the raised basket of the air fryer.

What to pair with Air Fryer Bacon

Spicy Cream Pepper Pasta, Caprese Quinoa Casserole, and 6-Ingredient Honey Mustard Chicken Bake go extremely well with the air fryer bacon!

How to store leftover Bacon?

There will very likely be no leftover bacon, but if there is, you can store the bacon in an airtight container for up to 2 days in the refrigerator.

Bacon Recipe Notes:

The more bacon you use in a batch the longer you may have to cook it and vice versa if just a few slices are being made. So the first time that you make air fryer bacon, check the bacon every minute or so to make sure that it cooks to your amount of doneness.
If you are doing more than one batch, be sure and empty the grease from the lower basket before cooking the second batch. (See my notes on smoking and grease above!)
All air fryer brands and models will cook slightly differently. That's why I recommend checking your bacon slices the first time you cook them in the air fryer every minute or so so that they come out to be YOUR perfect amount of doneness!

Want more air fryer recipes?

Air Fryer Bacon

Yield: 6

Prep Time: 1 minute

Cook Time: 8 minutes

Total Time: 9 minutes

Air Fryer Bacon is a very quick recipe that produces nice crisp bacon in under 10 minutes, even with thick cut bacon! There's no greasy mess all over the stove or oven, just simply wipe out your air fryer and you’re done! This bacon recipe is gluten-free, low carb, paleo, and keto friendly.

Ingredients

Bacon
Seasoning of your choosing (optional)

Instructions

Unpack your bacon from it’s container. Pull the individual bacon slices from one another and season if you want your bacon slices seasoned.
Place Strategically. Place the bacon strips in the bottom of the air fryer. Make sure not to overlap your bacon pieces so that they are touching or overfill your air fryer to prevent smoke from your air fryer.
Air Fry. Turn on your air fryer, set it to 350*F, and let it do it's magic for 6-10 minutes, checking the bacon every 1-2 minutes after it has been cooked for 5 to check for doneness!
Once done allow the bacon to cool before removing it from the bottom of the air fryer. The majority of the grease will have dripped down to the bottom of the air fryer so you may not even need to use a paper towel to soak up excess grease. I've never had to use a paper towel for my air fryer bacon! Devour. Enjoy!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 27Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 160mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 2g

Instant Pot Pork Chops with Gravy

Sep 29, 2019 · 11 Comments

Instant Pot Pork Chops come out perfectly fork tender, juicy and delicious with such savory, warm, comforting flavor. Instant Pot Pork Chops, also known as pressure cooker pork chops, are the best pork chops I’ve ever made! This pork chop recipe is served with a deliciously rich & creamy mushroom sauce that's made in the Instant Pot at the same time!

We love serving this easy pork chops recipe with a side of Roasted Sweet Potato Hash, Parmesan Quinoa, or Sriracha Cream Broccoli! Learn how to very easily make fork-tender and juicy pork chops in your instant pot!

We love making pork chops for dinner.

I usually pick up center cut bone-in loin pork chops.

The bone in "bone-in" adds a tremendous amount of savory flavor and the marbling (or the pieces of fat that you can see throughout the pork chop that kind of resembles the marble lines in a countertop) adds so much flavor to the meat, and in this case, the mushroom gravy as well.

Cooking Pork Chops in the Instant Pot can be a little bit tricky because of how quickly they cook! No one wants overcooked, dried-out pork chops!

However, cooking flavorful & juicy pork chops is incredibly easy if you follow along with this recipe.

I know a lot of homecooks are also nervous with cooking pork at home not just because of the potential of cooking up overcooked shoe-leather chops but because of the horror stories about undercooked pork too.

If you have been scarred by the thought of undercooking pork, the answer is cooking your pork chops in the Instant Pot.

The pressure cooker cooks at a high temperature for a short amount of time. According to USDA, pork only needs to reach 145°F to be safe for consumption, a lower temperature that they told the public was safe for many many years. This helps to keep the pork juicy and using the sauté button creates a beautiful golden brown outside and gravy!

Table of Contents

Cuts of Pork Chops:

There are so many different cuts of pork chops out there! (Those animal and meat science classes in college just before veterinary school are now being put to good use!)

pork loin bone-in chops
center-cut loin chop
boneless pork chops

These cuts are all are made of different types of meat from the animal with different cooking needs.

Some of these pork chop cuts need a long cook time to help break down the tougher tissue to create tender pork chops and other types of pork chops need to cook in liquid and are braised (the meat is seared and then stewed in liquid) to help keep the meat from drying out and overcooking.

Keep in mind that the thicker the cut of pork chop the less likely it will be to overcook.

I highly recommend checking out The Kitchn's pork chop article on different cuts of pork chops if you have any questions on what type of pork chop to pick up and use.

Boneless pork chops will cook quicker and are generally very lean and benefit from cooking in the moist Instant Pot.

So, boneless pork chops are another great choice for this recipe. Yes, the bone in the bone-in pork chops helps add to the flavor of this recipe but boneless chops will still have PLENTY of flavor!

Different Thickness of Pork Chops

Like I mentioned above, the thickness of the pork chops you pick up will also make a big difference in the cook time of the meat and the likelihood that the pork chops will be undercooked or overcooked.

Remember that the thicker your pork chops are, the less prone to overcooking they will be!

I use pork chops that are at least ¾ -inch thick to 1 inch thick for this recipe.

If you’re using a thinner pork chop, you’ll need to cut down on the pressure cooking time, so if the chops are ½-inch thick, I would cut the cook time in half. If you're using a thicker pork chop, you will have to add additional time on to your cook time.

Adjusting the Recipe: Doubling or Halving

When halving the recipe, I usually reduce the amount of pork chops and still make the full amount of gravy, because I can smother chicken in the extra gravy. I also want to make sure there’s enough liquid in the Instant Pot to come to correct pressure. You will not be upset with extra of this easy mushroom gravy! Another perk? No change to the cook time!

If you want to add in more pork chops to this recipe you definitely can! You can double the amount of pork chops without adding additional ingredients or cook time to this Instant Pot recipe.

If you’d like to up your amount of gravy for those additional pork chops, you can also double the liquid when making the mushroom gravy.

What is the Safe Cooking Temperature for Pork Chops?

The USDA lowered the recommended safe internal temperature in 2011 from 160°F to 145 °F with a 3 minutes rest time. That means pork chops can be served a little pink and don't need to be sooooooo hot in the center.

Just be sure to check the internal temperature with your meat thermometer. As long as your meat thermometer shows that the pork chops are cooked above 145°F, you're good to go!

How Long to cook pork chops in Instant Pot

Pork Chops can vary in the pressure cooker based on size, thickness, marbling and brand of pressure cooker. You will need to vary the cooking time slightly depending on how different your items are from the ones that I use.

I use chops about ¾″ to 1″ thick with bone in.

Bone-In Chops about 7-9 minutes (7 minutes for ¾″ thick and 9 minutes for 1″ thick).

Boneless Loin Chops I cook to 6-7 minutes.

How Much Time do I Need to Add if I Want to Cook More Pork Chops in Instant Pot?

You can use the same amount of time with the extra chops. The only difference is that the “get up to pressure” time will be shorter.

For this recipe, if you add in extra pork chops, you will not need to wait 2 minutes using the natural pressure release.

Instant Pot Pork Chops Ingredient List:

2 tablespoon butter
½ medium sweet onion, chopped
4 pork chops
1 tablespoon Worcestershire sauce
1 cup chicken stock
1.5 tablespoon corn starch
⅓ cup sliced mushroom pieces
½ cup sour cream

Instant Pot for Pork Chops with Gravy:

Want an Instant Pot but don't have one yet? No worries!

Our Air Fryer Pork Chops, our Skillet Pork Chops, and Grilled Southern Glazed Pork Chops are ridiculously delicious too!

How to Make Pork Chops in the Pressure Cooker

Pork chops in the Instant Pot are pretty easy to make!

Brown onions: Set your Instant Pot to sauté. Add the butter and cook onions until softened, approximately 2-3 minutes. Add the pork chops and allow to sear on both sides, approximately 2-3 minutes, flipping chops so that both sides of each pork chop is lightly browned.
Cook Pork Chops: Turn your Instant Pot off. Add the chicken stock and Worcestershire sauce, scraping the browned bits from the bottom of the instant pot (they carry so much flavor with them!). Close your Instant Pot and cook under the "pork" setting for 8 minutes. Do a natural pressure release for 2 minutes, then manually release remaining pressure and open the Instant Pot lid.
Thicken the Sauce: Remove your hot, cooked pork chops from your Instant Pot and cover them in the microwave to keep warm. Set your Instant Pot back to the sauté function, add in the cornstarch, mushroom slices, and sour cream, stir to combine, and then simmer sauce for a few minutes until slightly thickened, approximately 3-4 minutes. Enjoy!

Saute and brown the onions for Instant Pot Pork Chops

Saute and brown the pork chops and onions for Instant Pot Pork Chops

How To Thicken the Mushroom Gravy:

Set the Instant Pot to Sauté. Once simmering, add in the cornstarch, mushrooms, and sour cream. Continue to stir the gravy until the cornstarch has dissolved fully (Once the corn starch reaches a certain temperature, it will quickly start to thicken). Then you can slow the amount of stirring until the sauce starts to thicken.

What to Make With Pork Chops

You can serve these with a sprinkling of parsley overtop the smothered and warm mushroom gravy. During the summer, I like to serve them with my Sweet Potato Fries, Easy Teriyaki Green Beans, and Cheesy Zucchini Bread.

If you’re looking for more pressure cooker recipes, be sure to try out this amazing Salsa Lime Chicken recipe too!

If you’re an air fryer user, definitely try these Air Fryer Pork Chops they’re just amazing!

What to Do With Leftover Pork Chops?

Leftover Instant Pot pork chops will keep in the refrigerator in an air-tight container for up to three days. Store the gravy separately in it's own air-tight container. They will keep for one month in the freezer.

If you make Instant Pot boneless pork chops you will find leftovers very easy to cut up for salads, rice bowls, casseroles, and sweet and savory stir fries!

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

Recipe Notes

This recipe uses a 6 quart Instant Pot.

Mushrooms are optional.

Instant Pot Pork Chops

Yield: 4

Prep Time: 5 minutes

Cook Time: 8 minutes

Additional Time: 2 minutes

Total Time: 15 minutes

Instant Pot Pork Chops come out perfectly fork tender, juicy and delicious with such savory, warm, comforting flavor. This pork chop recipe is served with a deliciously rich & creamy mushroom sauce that’s made in the Instant Pot at the same time!

Ingredients

2 tablespoon butter
½ medium sweet onion, chopped
4 pork chops
1 tablespoon Worcestershire sauce
1 cup chicken stock
1.5 tablespoon cornstarch
⅓ cup sliced mushroom pieces
½ cup sour cream

Instructions

Brown onions: Set your Instant Pot to sauté. Add the butter and cook onions until softened, approximately 2-3 minutes. Add the pork chops and allow to sear on both sides, approximately 2-3 minutes, flipping chops so that both sides of each pork chop is lightly browned.
Cook Pork Chops: Turn your Instant Pot off. Add the chicken stock and Worcestershire sauce, scraping the browned bits from the bottom of the instant pot (they carry so much flavor with them!). Close your Instant Pot and cook under the "pork" setting for 8 minutes. Do a natural pressure release for 2 minutes, then manually release remaining pressure and open the Instant Pot lid.
Thicken the Sauce: Remove your hot, cooked pork chops from your Instant Pot and cover them in the microwave to keep warm. Set your Instant Pot back to the sauté function, add in the cornstarch, mushroom slices, and sour cream, stir to combine, and then simmer sauce for a few minutes until slightly thickened, approximately 3-4 minutes. Enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 489Total Fat: 29gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 166mgSodium: 272mgCarbohydrates: 11gFiber: 1gSugar: 5gProtein: 43g

Air Fryer Asparagus

Sep 26, 2019 · Leave a Comment

Air Fryer Asparagus creates the best cooked asparagus in just minutes! This asparagus is perfectly tender on the inside and keeps a nice delicate crunch on the outside! It takes only minutes to prepare from start to finish and you can season it YOUR way!

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

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How easy it is to make asparagus in the air fryer?

It’s ridiculously easy to make Asparagus in the air fryer! I get excited about it because I had no idea until I tried it and figured out the right way to make the asparagus perfect every time. I’m so excited to share this recipe with you!

First you will want to clean your asparagus and cut the white ends off of your asparagus stalks.

Then you will lightly oil and season your asparagus and then quickly cook your asparagus in the air fryer.

It’s that simple!

What does air fried asparagus taste like?

The asparagus tastes just like it does when you sauté the asparagus or boil it! BUT when using the air fryer, it’s much harder to overcook the asparagus and create mushy green sticks!

These asparagus spears are perfectly tender on the inside and lightly crisp on the outside, what I like to call “fork-tender”.

Ways to use Air Fried Asparagus:

There are a million ways to eat asparagus.

As an appetizer along with Caprese Appetizer!
In a breakfast frittata, omelette, or Swiss Asparagus Dutch Baby
With your favorite pasta recipe, such as Easy Goat Cheese Spaghetti and Meatballs!
In a delicious salad like the Spring Steak Salad with Chimichurri Dressing
With your stir fry dishes, like Sweet Potato Stir Fry
The most common way it is served..... as a delicious side dish!

Air Fryer Asparagus Ingredients:

Olive Oil
Asparagus spears
seasoning of your choice
+/- fresh lemon juice and Parmesan cheese

How to Prepare the Asparagus:

Wash the asparagus spears under cool running water from your kitchen faucet. Allow the water to run off the spears.

Cut the thick tough ends off of the asparagus spears. The white or brown end is what you will want to remove. The white stalk of the spear is very woody and tough and not pleasant to eat.

Now your asparagus is ready to cook!

How to make air fryer asparagus:

*scroll all the way down for the full detailed printable step by step directions and ingredient list!

Clean your asparagus. Clean your asparagus spears by running them under cool water in your kitchen sink, taking off any debris from your spears. You can use a vegetable wash here if you have that on hand.
Trim. Cut the white (or brown) thick stalky ends off of your asparagus spears with a sharp knife, leaving only the green spears, heads still attached.
Drizzle. Place the cleaned and cut spears in the bottom of your air fryer and drizzle with 1 tablespoon of olive oil. Using a basting brush (or a spoon if need be) spread the olive oil evenly over the asparagus.
Fry. Sprinkle with your favorite seasonings and then air fry!

How long to cook your air fryer asparagus:

Air fryer temperatures can vary depending on the make and model so I recommend that the first time that you try this recipe that you start out with less cook time, checking for doneness, and then adding more time as needed.
Cook time will depend on how thick the asparagus spears are. Thinner stems will be done in 6-7 minutes, while thicker stems will need to cook for more like 8-10 minutes.

I don’t recommend going over 10 minutes in the air fryer.

I like my air fryer asparagus to have a little char, but if you roast it too long you will burn it and it may become too soft to the touch, so let's not do that 🙂

So my recommendation for the first time trying this recipe that after the asparagus has cooked for 5 minutes, start to monitor it closely every 1-2 minutes or so.

What to top your asparagus with?

Fresh squeezed lemon juice
Shredded Parmesan cheese
Toasted pecans or walnuts
Blue cheese crumbles
A drizzle of sriracha sauce
Soft melty butter and a pinch of salt!

Why use an air fryer?

My new obsession has definitely been my air fryer for the past few months!

The Air Fryer Pork Chops and Gravy, Air Fryer Bacon, and Air Fryer Chicken Wings have all come from my love of the air fryer.

Vegetables of all kind roasted in the oven are fantastic, however using an air fryer can dramatically cut down on the amount of oil you use while cooking AND cuts down on the amount of time spent cooking.

Cooking asparagus in the air fryer takes just minutes where roasting asparagus would normally take 20 minutes or so.

The 6 QT. air fryer is large enough to feed a family of 4 (or more), which I think is the perfect size.

No matter if I am cooking for my entire family or maybe that night where I am on my own for a quick dinner, the air fryer is perfect for it all; families or singles.

The cleanup on an air fryer is insanely easy. The air fryer basket that air fries the asparagus is dishwasher safe, so the one dish that dirties actually just gets tossed in the dishwasher. Cleanup is a breeze!

All our air fried vegetable side dishes are easy, with simple ingredients, and have wonderful roasted flavors. That’s why my family is so obsessed with cooking our vegetables, especially asparagus, in the air fryer.

The crispy yet tender flavors can’t be beat. This recipe guarantees that Air Fryer Roasted Asparagus will be your new favorite side dish!

Is air fryer asparagus healthy?

It sure is!

The air fryer uses much less oil than traditional methods of roasting asparagus.

Asparagus itself has many healthy benefits, such as:

Low calorie. One cup has just 40 calories!
High Fiber.
High Folate.
Great Vitamin Source. Asparagus is high in Vitamins A and C!
Iron. This veggie is a great source of iron.
Keto / Paleo / Gluten-Free / Whole30: This recipe can be created to fall under any of these categories!

What type of air fryer to use?

I am completely in love with the air fryer that I have in my kitchen. It is the OMORC 6 Qt Air Fryer. You will find now a newer version of this Air Fryer.

This air fryer is large enough to cook for those with big appetites or for families of four or more.

I've never had any issues with my OMORC air fryer that are common in air fryers, such as smoking while cooking (the smoke is more about controlling the grease splatter!).

It's definitively an affordable option when comparing this air fryer to other brands out there and it's got great reviews on Amazon.

What to pair with Air Fryer Asparagus

Spicy Cream Pepper Pasta, Caprese Quinoa Casserole, and 6-Ingredient Honey Mustard Chicken Bake go extremely well with the air fryer asparagus!

What is the best way to store the asparagus?

If you’re planning to cook your asparagus within 1-2 days, wrap the ends of the asparagus (do not trim ends!) in a wet paper towel and store in a plastic bag in the refrigerator.

Want more air fryer recipes?

Air Fryer Flounder Fish
Air Fryer Chicken Legs
Air Fryer Fish Sticks
Air Fryer Baked Potatoes
Air Fryer French Fries and Tater Tots
Air Fryer Home-cut Potatoes

Air Fryer Asparagus

Yield: 4

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Air Fryer Asparagus creates the best cooked asparagus in just minutes! This asparagus is perfectly tender on the inside and keeps a nice delicate crunch on the outside! It takes only minutes to prepare from start to finish and you can season it YOUR way!

Ingredients

1 tablespoon Olive Oil
1 bundle of Asparagus spears
seasoning of your choice

Instructions

Clean your asparagus spears by running them under cool water in your kitchen sink, taking off any debris from your spears. You can use a vegetable wash here if you have that on hand.
Cut the white (or brown) thick stalky ends off of your asparagus spears with a sharp knife, leaving only the green spears, heads still attached.
Place the cleaned and cut spears in the bottom of your air fryer and drizzle with 1 tablespoon of olive oil. Using a basting brush (or a spoon if need be) spread the olive oil evenly over the asparagus.
Sprinkle with your favorite seasonings and then air fry for 7-10 minutes at 380*F! Remove from heat and enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 31Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 96mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

If you make my Air Fryer Asparagus, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this gluten free asparagus recipe, be sure to follow me on social media so you never miss a mouth-watering post:

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Cookie Dough Truffles

Sep 24, 2019 · 9 Comments

Cookie Dough Truffles are the perfect combination of chocolate chip cookie dough balls rolled into sweet little bites covered in chocolate and then sprinkled with sea salt crystals! They are the perfect no-bake gluten-free treat and so easy to make!

Sometimes I get a HUGE craving for chocolate. My body says 'yes, you must have this', and my mind says 'no, but it's swimsuit season!'. So I usually try and come to a compromise. How about something chocolatey but small? I thought about what I could make that was bite-sized and would still be scrumptious for these sweltering summer days. Cookies? No. Brownies? No. What about no-bake chilled truffles? Absolutely! I made these sea salt cookie dough truffles and they were amazing! After years of keeping this recipe to myself I have finally spent the time to photograph the recipe and type it up for you. I would and continue to this day to pop one bite-sized morsel in my mouth whenever I have the chocolaty craving. This is a much better solution than making a whole pan of brownies and eating half the pan in one sitting (so guilty of this!) and it is better than making a basket full of cookies and secretly eating them all in front of the t.v. (so guilty of this too!).

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What makes these Cookie Dough Truffles gluten-free?

The secret is in the flour mix that I use! I combine tapioca flour and almond flour to create my cookie dough insides of the truffles. He flour mix is combined with butter, sugar, and vanilla to create each cookie dough ball. Of course you want to make sure that all of the products you use for this truffle recipe our gluten-free before mixing your ingredients all together.

Any special ingredients for these Cookie Dough Truffles?

Not really. I really like the tapioca and almond flour blend for the cookie dough batter but the brand of flours I have used has varied when making this recipe and I have not seen a noticeable difference when using different brands. You may like certain chocolate over others. This cookie dough truffle recipe is safe to put any type of chocolate that you prefer in. The recipe calls for milk chocolate chips for the cookie dough balls but dark chocolate and semi-sweet chips are tasty too. I even make them with white chocolate chips from time to time. Same thing goes for the outer chocolate layer. You can melt any chocolate that you want to; milk, dark, semi-sweet, or white chocolate for the chocolate truffle coating.

What ingredients do I need to make this truffle recipe?

1 cup gluten-free flour, I use a 50/50 combo of tapioca and almond flours in this recipe
1 stick butter, softened (not melted! I made that mistake once before!)
⅓ cup packed dark brown sugar
1 tablespoon Vanilla
1 cup milk chocolate chips
2 cups semi-sweet chocolate chips, for the outside coating
Course sea salt for garnish

How to make Cookie Dough Truffles:

Line a large baking sheet with parchment paper.
In a large bowl, mix the butter, sugar, flour, and vanilla together until just combined. Fold in the milk chocolate chips.
Shape the dough into one-inch balls and place on the lined baking sheet. Freeze the balls for 30 minutes (or until firm).
While the cookie dough balls are chilling, heat a medium saucepan over low heat. Add the semi-sweet chips into the heated pan. Stir occasionally, until the chips are completely melted and smooth.
Using a toothpick, poke a cookie dough ball and dip it into the melted chocolate, covering the entire ball of cookie dough. Place it on the lined cookie sheet once again.
Immediately sprinkle the sea salt over he hardening chocolate. Continue this until all the cookie dough balls are coated in chocolate.
Let the truffles sit in a cool area until the chocolate coating hardens. (I sometimes stick them in the fridge before they are completely hardened because it makes them harden faster. I have no patients!)
Store in an air-tight container in the fridge or freezer for easy sampling! Enjoy!

How do I make the truffles look extra fancy?

Great question! Here's a few suggestions:

Add an extra sprinkle of sea salt.
Find some fresh chilled mint leaves and add them to your tray of cookie dough truffles like I did in my photos.
Try a drizzle of white chocolate on the very top for a dramatic and artistic pop!

...

Rosemary Skewers

Sep 22, 2019 · 10 Comments

Rosemary Skewers are the best idea that has ever hit your grill! Fresh rosemary sprigs are used as skewers for your favorite grilled vegetables. Add a little olive oil onto each skewer and then let the grill do that rest of the work! Perfect for neighborhood grill outs all the way to fancy dinner parties!

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Ingredients to Make Rosemary Skewers:

Rosemary sprigs (the sturdier the better!)
olive oil
bell peppers, cut into 1 inch squares

How to make Rosemary Skewers:

Take your sturdy rosemary sprigs and remove the rosemary leaves from the bottom ¾ of each sprig.
Skewer the cubed vegetable pieces onto the bottom of each rosemary spring, shifting each vegetable piece up as high as it can go without hitting the top ¼ of the rosemary sprig that still has the rosemary leaves still attached.
Using a basting brush, gently brush 1 tablespoon of olive oil over your rosemary skewers. Sprinkle a pinch of rosemary leaves that you had removed from the rosemary sprigs on the oiled skewers.
Place the skewers on a hot grill around 300*F. Grill for 5 minutes, flipping each skewer carefully once while grilling.
Remove from the grill once your rosemary skewers have the perfect amount of char and allow to cool for 2-3 minutes before enjoying.

What type of rosemary to use?

Fresh rosemary sprigs are best. When I make this rosemary skewers recipe I cut fresh rosemary sprigs straight off of the rosemary plant that is on my back deck. The fresher the rosemary the better because the rosemary sprig will be the sturdiest the fresher that it is.

Other ways to prepare besides grilling?

Yes! Glad that you asked! You can also roast these rosemary skewers at 300*F for 5-8 minutes or you can broil them on low for 3-4 minutes, flipping halfway through the broiling process.

Rosemary Skewers pair well with:

This rosemary skewers recipe plays really well with most other dishes. These are some of our family's favorites to pair with these skewers:

Rosemary Skewers

Yield: 6

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Ingredients

Rosemary sprigs
olive oil
bell peppers, cut into 1 inch squares

Instructions

1. Take your sturdy rosemary sprigs and remove the rosemary leaves from the bottom ¾ of each sprig.

2. Skewer the cubed vegetable pieces onto the bottom of each rosemary spring, shifting each vegetable piece up as high as it can go without hitting the top ¼ of the rosemary sprig that still has the rosemary leaves still attached.

3. Using a basting brush, gently brush 1 tablespoon of olive oil over your rosemary skewers. Sprinkle a pinch of rosemary leaves that you had removed from the rosemary sprigs on the oiled skewers.

4. Place the skewers on a hot grill around 300*F. Grill for 5 minutes, flipping each skewer carefully once while grilling.

5. Remove from the grill once your rosemary skewers have the perfect amount of char and allow to cool for 2-3 minutes before enjoying.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 26Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 1mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g

Cucumber Pasta Salad

Sep 14, 2019 · 17 Comments

Cucumber pasta salad combines the freshness of your favorite cucumber salad and the addicting taste of a cool and tangy gluten free pasta salad. Packed full of flavor, this easy side dish is made in less than 10 minutes!

Cucumber salads and pasta salads have always been my go-to side dish of choice when it comes to spring and summer potlucks and picnics. I don't know what it is about them that makes them soooooo addicting and delicious to me.

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Why cucumbers in a pasta salad?

Cucumber salads are just a bunch of crisp juicy vegetables chopped up and served over a delicious drizzle of olive oil and herbs. I mean, what's not to love? It's healthy, cool and refreshing, easy to make and travel with, and always pretty with it's pops of color.

I kind of have a obsession with cucumbers all warm season long as is evidenced by my cucumber salad pizza, easy spicy thai cucumber salad, spicy cucumber salad, as well as way too many cucumbers taking over my garden each year and no complaints being heard from me. #CucumberHeaven

But then I also have an obsession with pasta.

Who doesn't though.

Other delicious pasta recipes:

My obsession with pasta started at an early age with boxed macaroni and cheese and has transformed in time to include truffle oil mac and cheese, pumpkin mac and cheese, goat cheese spaghetti and meatballs, and rosemary goat cheese chicken pasta.

But healthier, less cream-based pasta dishes are still just as addicting (cold pasta salad is incredibly awesome in the middle of summer here in Georgia!) as it's heavy cheesey counterparts.

I've always been a fan of olive oil based pasta salads over creamy pasta salads so this salad I have for you today is everything.

What flavors are in this Cucumber Past Salad?

This cucumber pasta salad creates a homemade olive oil based sauce and then combines it with a bit (or a bunch, your choice!) of feta cheese. And when mixed all together, the cheese crumbles blend in and give the drizzle a soft creamy vibe.

I also added in a splash of red wine vinegar to give it some tanginess and a decent amount of oregano, because oregano is always a good decision. Of course I chopped up something a little spicy for an added little kick in the rear end.

Oh hey there Mr. serrano pepper....

Cucumber Pasta Salad

Yield: 8 people

Prep Time: 10 minutes

Total Time: 10 minutes

Easy cucumber pasta salad combines the freshness of your favorite cucumber salad and the addiction of a cool, tangy, gluten free pasta salad!

Ingredients

8 ounces gluten-free pasta, I used this quinoa shell noodle
¼ cup olive oil
3 tablespoon red wine vinegar
½ cup feta cheese, crumbled
2 teaspoon dried oregano
2 cloves garlic, minced
½ teaspoon garlic powder
½ teaspoon onion powder
1 large cucumber, diced
2 cups grape tomatoes, sliced
½ red onion, diced
2 cups baby spinach, chopped

Instructions

Cook the noodles according to package directions. Strain and rinse in cool water, and immediately mix with the olive oil. Set aside in the refrigerator to cool.
In a small mixing bowl, combine the vinegar, minced garlic, garlic powder, oregano, feta cheese, and onion powder together. Mix together with the noodles.
Add in the vegetables and place back in the fridge to cool further.
When ready to eat, mix in your favorite grilled meats (we grill one chicken breast for each person eating) to the cooled cucumber and pasta salad. Enjoy!

Nutrition Information:

Yield: 8 Serving Size: 8 people
Amount Per Serving: Calories: 197Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 8mgSodium: 96mgCarbohydrates: 23gFiber: 3gSugar: 2gProtein: 5g

Cucumber Pasta Salad tips:

You can definitely leave out the spice if you want to or substitute for any other pepper of your choosing.
If you are leaving out the serrano pepper, consider adding in some bell pepper. OR if you just don't have serrano peppers, jalapeno peppers are a great alternative.
Oregano is my fav here, but don't be afraid to experiment with a little basil, thyme, or dill in this recipe either.
Want to make your skinny spicy cucumber pasta salad more creamy? Add in a dash of plain nonfat greek yogurt to the mix until the desired creaminess occurs.
Any leftover cucumber pasta salad should be kept in the refrigerator in an airtight container.

Air Fryer Pork Chops

Sep 13, 2019 · 25 Comments

Air Fryer Pork Chops are an amazing recipe that you simply MUST try! These juicy pork chops are quickly seasoned with spices already in your pantry and then cooked in the air fryer, from start to finish is just 12 or 13 minutes! Add your family's favorite vegetables for a great one-pot weeknight meal!

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Pork Chops in Air Fryer

That's right! Pork chops in the air fryer. Let me tell you why you need to be doing this ASAP!

It's lightening fast! This air fryer pork chop recipe can be accomplished in well under 20 minutes from start to finish.
It's completely customizable! You only need a few simple ingredients to pull this dish off AND you can swap out seasonings to whatever you fancy or with whatever you have in your pantry.
You will only have 1 dish to clean! That's right! When you use your air fryer, there's only one dish that will need to be cleaned, and if you're lucky like me, the air fryer pan that needs to be cleaned is dishwasher safe. That means that you eat a delicious meal and you also skip the dish cleaning!
Last but definitely not least, The taste! These pork chops are ridiculously juicy on the inside and perfectly warmed and golden on the outside with just the perfect amount of flavor coating each bite.

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

What type of air fryer to use?

I absolutely love my air fryer. No, I'm not getting paid to say this. I highly recommend you check out OMORC's selection of air fryers.

I have the OMORC 6 Quart Air Fryer. You will find now a newer version of this Air Fryer.

It's big enough to definitely feed a family of 4+. Some air fryers are so small that you can barely make enough of something to fill a coffee cup up with.

I love that the parts that need to be washed are dishwasher safe, so clean up is so incredibly easy! It's a HUGE perk of this thing.

It's got a pretty simple yet convenient touchscreen that allows you to not only easily set your temperature and time, but there are other functions like the "keep warm" button that can come in really handy.

What type of vegetables to serve with Air Fryer Pork Chops?

I love to put the Air Fryer Asparagus or Air Fryer Vegetables recipe in with these pork chops for a one-pot dinner the entire family enjoys.

These air fried pork chops also go wonderfully with:

Ingredients to Make Air Fryer Pork Chops:

I recommend using just a few simple ingredients. You can mix it up with the seasonings depending on your mood!

4 pork chops
⅓ cup coconut sugar, or brown sugar
½ teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon paprika

How To Cook Pork Chops in Air Fryer:

Take out a large plate and spread your thoroughly-mixed sugar, garlic powder, cayenne pepper, and paprika over the entire plate.
Place each pork chop on the plate, allowing the seasoning to cover each chop.
Flip the chop over and allow the seasoning to coat the other side of the pork chop.
Place the seasoned pork chop in the air fryer. Do this to each pork chop.
Cook your pork chops in the air fryer at 400*F for 10-12 minutes (flipping carefully over once) or until the inside of each chop has reached 160*F.

More Air Fryer Recipes:

Air Fryer Bacon
Air Fryer Vegetables
Air Fryer Potatoes
Air Fryer Asparagus

Air Fryer Pork Chops

Yield: 4

Prep Time: 3 minutes

Cook Time: 10 minutes

Total Time: 13 minutes

Air Fryer Pork Chops are an amazing recipe that you simply MUST try! These juicy pork chops are quickly seasoned with spices already in your pantry and then cooked in the air fryer, from start to finish is just 12 or 13 minutes! Add your family’s favorite vegetables for a great one-pot weeknight meal!

Ingredients

4 pork chops
⅓ cup coconut sugar, or brown sugar
½ teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon paprika

Instructions

Take out a large plate and spread your thoroughly-mixed sugar, garlic powder, cayenne pepper, and paprika over the entire plate.
Place each pork chop on the plate, allowing the seasoning to cover each chop. Flip the chop over and allow the seasoning to coat the other side of the pork chop. Place the seasoned pork chop in the air fryer. Do this to each pork chop.
Cook your pork chops in the air fryer at 400*F for 10-12 minutes (flipping carefully over once) or until the inside of each chop has reached 160*F.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 395Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 132mgSodium: 87mgCarbohydrates: 17gFiber: 0gSugar: 17gProtein: 40g

Gluten-Free Fried Chicken

Sep 11, 2019 · Leave a Comment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CrispiestChicken #CrispyCreations #CollectiveBias

Gluten-Free Fried Chicken is the crispiest, juiciest, tenderest pieces of chicken you will sink your teeth into. And the best part? You only need a few ingredients AND it's completely gluten-free!!!

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Is this fried chicken really gluten-free?

Yassssss! Yes. It really is.

All of the ingredients including the outer breading coated before it's fried is gluten-free. The Argo® Corn Starch is gluten-free and the cassava flour is naturally gluten-free as well. You just need to make sure that the chicken spice mix that you pick up and use is gluten-free. Then you'll be all set!

What makes up the crisp coating of these pieces of fried chicken?

It is a combination of 50% corn starch and 50% cassava flour, with a little sprinkle of chicken spice and egg to get the coating to hold while being fried quickly.

What type of gluten-free flour should I use?

I would recommend only certain gluten-fre flours for this recipe. You will want to use a flour that is very fine in texture so that the coating, once fried, has the consistency of a normal breaded and fried piece of chicken.

If you don't use a finely ground flour type (ex. almond flour) you will end up with a chunky breading that is crumbly and has a grainy texture. You don't want that.

So you will want to look for either cassava flour or chickpea flour.... tapioca flour would be your third best option if you do not have access to cassava or chickpea flours in your area.

What gluten-free corn starch do you recommend?

I have always used Argo Corn Starch and its many uses in my kitchen. It is the leading corn starch brand with over 100 years of quality and trust over multiple generations and is naturally gluten-free (it even says so on their latest stay-fresh containers!).

It's what I consider the secret ingredient in this recipe. It's what makes this gluten-free fried chicken have the crispiest most-perfect gluten-free coating you will find.

There are many uses of Argo Corn Starch besides creating the crispiest fried chicken with its beautifully browned exterior while sealing in the juices of the chicken in the interior. It's often used as a thickening agent for sauces and soups and is commonly used for stir-fries.

What ingredients do I need to make this fried chicken?

You need just a few simple ingredients. I've listed them below:

½ cup Argo® Corn Starch
½ cup cassava flour
3 tablespoon gluten-free chicken seasoning
⅛ teaspoon salt
1.5 eggs, beaten
3-4 medium to large boneless, skinless chicken breasts cut into tenders
Corn oil for frying

How do I make this gluten-free fried chicken?

It's simple! You'll need to get out 2 medium-sized bowls, a wire rack, and a deep frying pan or wok.

Place the beaten egg in a medium bowl with the chicken seasoning. Stir and then set aside. In another medium bowl, combine the corn starch, flour, and salt together.
Submerse each chicken tender in the bowl with the egg, making sure all sides are coated in the beaten egg. Immediately place each tender in the bowl with the flour mixture and flip each tender around in the flour until thoroughly coated. Remove each tender from the flour bowl and place on a wire rack for 5 minutes while you heat up your deep frying pan with your corn oil over medium to medium-high heat.
Once your frying pan or wok full of oil is heated, drop 2-3 tenders into the oil and allow to quickly fry. Depending on how hot your oil is and how big and thick your tenders are, your tenders will likely take around 5-8 minutes to properly cook and brown, reaching an internal temperature of at least 165*F.
After your chicken tenders have cooked and are golden brown on the outside, remove the tenders from the hot oil carefully and place on a wire rack to cool. Consider placing a paper towel underneath the wire rack to catch any falling drops of cooking oil that is still on the chicken for easy clean up. Allow to cool for 3-5 minutes and enjoy!

What should I serve with this fried chicken?

This gluten-free fried chicken plays well with:

Want more chicken tender recipes?

Of course you do! Who doesn't???

Gluten Free Fried Chicken

Yield: 12

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Gluten-Free Fried Chicken is the crispiest, juiciest, tenderest pieces of chicken you will sink your teeth into. And the best part? You only need a few ingredients AND it’s completely gluten-free!!!

Ingredients

½ cup Argo® Corn Starch
½ cup cassava flour
3 tablespoon gluten-free chicken seasoning
⅛ teaspoon salt
1.5 eggs, beaten
3-4 medium to large boneless, skinless chicken breasts cut into tenders
Corn oil for frying

Instructions

Place the beaten egg in a medium bowl with the chicken seasoning. Stir and then set aside. In another medium bowl, combine the corn starch, flour, and salt together.
Submerse each chicken tender in the bowl with the egg, making sure all sides are coated in the beaten egg. Immediately place each tender in the bowl with the flour mixture and flip each tender around in the flour until thoroughly coated. Remove each tender from the flour bowl and place on a wire rack for 5 minutes while you heat up your deep frying pan with your corn oil over medium to medium-high heat.
Once your frying pan or wok full of oil is heated, drop 2-3 tenders into the oil and allow to quickly fry. Depending on how hot your oil is and how big and thick your tenders are, your tenders will likely take around 5-8 minutes to properly cook and brown, reaching an internal temperature of at least 165*F.
After your chicken tenders have cooked and are golden brown on the outside, remove the tenders from the hot oil carefully and place on a wire rack to cool. Consider placing a paper towel underneath the wire rack to catch any falling drops of cooking oil that is still on the chicken for easy clean up. Allow to cool for 3-5 minutes and enjoy!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 88Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 67mgCarbohydrates: 11gFiber: 0gSugar: 0gProtein: 5g

Gluten Free Apple Crumble

Sep 9, 2019 · 33 Comments

This gluten free apple crumble is a favorite fall treat. Crisp apples are mixed with sweet end-of-season peaches as a base. Cinnamon, brown sugar, gluten-free oats, and lemon juice are combined with a bit of sweet cream butter to finish off the candy-like crumble topping. Serve right out of the oven with soft vanilla bean ice cream and a fresh honey drizzle.

We had a cool wet weekend here. Boo! With that kind of weather, the only thing I wanted to do was put on my yoga pants, curl up in the softest blanket we have, and sit on the couch all day with the pups.

Weeeeeeeell... that couldn't happen because we had family in town and house projects to do.

So instead, I whipped up one of the easiest and tastiest fall baked treats that has ever passed through our kitchen.

Table of Contents

What makes this apple crumble so special?

Well, for starters it's gluten-free but doesn't taste gluten-free one bit. That's a HUGE plus.
This apple crumble recipe is incredibly easy to make, even a very inexperienced person could bake this one up.
It's an apple crumble so it should look like it's falling apart. Put a honey or caramel drizzle on the top and make it look like a million bucks.

How to make Gluten Free Apple Crumble?

Preheat your oven to 350*F.
In a mixing bowl, combine the apple, peaches, cornstarch, granulated sugar, maple syrup, vanilla extract, lemon juice, and 1 teaspoon of the cinnamon. Coat the chopped fruit well and place in the bottom of a pie plate (or similar sized baking dish). Set aside.
In another mixing bowl, combine the rest of the cinnamon, brown sugar, oats, flour, and butter together. Place the crumble over top of the fruit layer. Garnish with sea salt. Cover the dish with tin foil to prevent the crumble from browning too quickly.
Bake for 20-25 minutes, or until the fruit become softened and the filling is bubbling.
Allow to cool enough before serving with ice cream or whipped topping! Enjoy!

What is in the gluten free apple crumble filling?

I decided to not make any old apple crumble. I decided not only to use crisp ripe apples but also use some ripe end-of-season peaches too. If you want to up your crumble game and add in peaches, go for it. I should mention that you do NOT need to have ripe peaches (or apples for that matter) for this recipe. Once in the baking process, the fruit you use will soft and melt into a delicious sweet filling no matter the initial ripeness!

How do I make the apple crumble mixture?

The crumble mixture was super easy to mix together, and in 30 minutes, I had a terrific treat to keep my guests warm and happy (and a little extra time to spend on the couch)!

For starters, grab a medium mixing bowl and combine the rest of the cinnamon, brown sugar, gluten-free oats, flour, and butter together.
Then you will want to place the crumble mixture over top of the fruit layer.
Garnish it with sea salt.
Cover the baking dish with tin foil to prevent the crumble from browning too quickly.

This gluten-free apple crisp is a favorite fall treat. Crisp apples are mixed with sweet end-of-season peaches as a base. Cinnamon, brown sugar, gluten-free oats, and lemon juice are combined with a bit of sweet cream butter, to finish off the candy-like crumble topping. Serve right out of the oven with soft vanilla bean ice cream and a fresh honey drizzle. www.ahotsouthernmess.com

If your kitchen is still a little warm this time of year, check out Allergylicious' No-Bake Apple Pie for a healthy no-bake version with all the great apple-y flavors!

Gluten-Free Apple Crisp

Yield: 8

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients

3 apples, peeled, cored, and chopped, like honeycrisp or gala
2 medium peaches, peeled, pitted, and chopped
⅓ cup granulated sugar
⅓ cup maple syrup, or honey is another option
2 teaspoon lemon juice
1 ½ teaspoon vanilla extract
1 ½ tablespoon cornstarch
1 ½ teaspoon ground cinnamon, divided
⅓ cup packed brown sugar, I like to use dark sugar here
¾ cup Gluten-Free rolled oats*
½ cup almond flour, can substitute coconut flour here
⅓ cup unsalted butter, melted
Coarse sea salt and honey

Instructions

Preheat your oven to 350*F.
In a mixing bowl, combine the apple, peaches, cornstarch, granulated sugar, maple syrup, vanilla extract, lemon juice, and 1 teaspoon of the cinnamon. Coat the chopped fruit well and place in the bottom of a pie plate (or similar sized baking dish). Set aside.
In another mixing bowl, combine the rest of the cinnamon, brown sugar, oats, flour, and butter together. Place the crumble over top of the fruit layer. Garnish with sea salt. Cover the dish with tin foil to prohibit the crumble from browning too quickly.
Bake for 20-25 minutes, or until the fruit become softened and the filling is bubbling.
Allow to cool enough before serving with ice cream or whipped topping! Enjoy!

Nutrition Information:

Yield: 8 Serving Size: 8 Servings
Amount Per Serving: Calories: 338Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 20mgSodium: 81mgCarbohydrates: 58gFiber: 5gSugar: 44gProtein: 3g

Any special Gluten-Free Apple Crumble Ingredients?

This is the gluten-free rolled oats that I used for this recipe. Yum!
Feel free to use apples (and peaches if you want!) that are less than ripe. During the baking process the warm temperatures will melt the apple and peach into a sweet filling all on it's own!

Want more apple recipes?

Here are a sampling of delicious apple recipes:

Turkey Stuffed Peppers with Quinoa

Sep 8, 2019 · 12 Comments

These Turkey stuffed peppers with Quinoa are the perfect excuse for eating up all those holiday leftovers. Pop these peppers in the oven after you have stuffed them silly with turkey, leftover dressing, some fluffy quinoa, and spices. Don't forget to top with melty cheese and sprinkle with rosemary or thyme!

After spilling about the Thanksgiving leftovers turkey nachos, I still had quite a bit of turkey and extras to demolish.

I put my thinking cap on (actually, I was just craving Stuffed Bell Peppers) and decided to try combining my leftovers into my original recipe of Spicy Stuffed Peppers in hopes of a tasty combination. I don't like to brag or anything okay, maybe a little!) .... but it worked out!

What I decided on doing was to ground up my turkey meat, and combine that with some of the leftover dressing. I then added in some freshly cooked quinoa, the same seasonings as my Bell Pepper Recipe calls for, and then deliciousness happened after a few minutes in the oven.

This is such an easy and tasty way to use up those leftovers that will be hanging around the house next Friday!

Table of Contents

Why Turkey Stuffed Peppers with Quinoa?

Both turkey and quinoa are packed full of healthy benefits, like that they are low fat and protein-packed! If your family is anything like mine, your family is going to make way too much for that Holiday dinner. After a day or two o leftovers your family likely gets tired of eating the same thing. Why not spice it up and use up your Thanksgiving leftovers in a fun new delicious way?

Turkey Stuffed Pepper Ingredients:

Bell peppers
Turkey leftovers, ground in food processor
Yellow onion, chopped
Holiday dressing leftovers
Minced garlic
Cooked quinoa or brown rice
Black pepper
Gluten-free creole seasoning
Shredded parmesan cheese
Fresh thyme or rosemary for garnish

How to make Turkey Stuffed Peppers?

Preheat your oven to 400*F. Cut off the top of 4 bell peppers (clean out the inside and de-seed) and dice up the 5th pepper. Set aside the diced pepper.
In a square baking dish, add ½ inch of water to the bottom and then add the 4 bell peppers. Place this in the oven to bake (this helps turn the peppers into a tender crispy pepper versus and crispy-crispy pepper!) while you are preparing the turkey/quinoa mix.
Heat the turkey in a large skillet until cooked thoroughly (may need a tablespoon of oil for this step). Add the onions and diced bell pepper just before the turkey is fully cooked and allow to cook until the veggies start to soften, approximately 2-3 minutes.
Add in the minced garlic and cook for 1 minute. Mix in the rice well and then add in creole seasoning.
Remove from heat. Place the rice mixture evenly into the four bell peppers. Top each pepper with 1 tablespoon of cheese and garnish with a bit of thyme. Bake for 25-30 minutes or until the cheesy tops turn golden brown. Enjoy!

How can I make my turkey stuffed bell peppers look fancy?

You certainly can make these stuffed peppers pop on your dinner table by trying a few things to make them all kinds of fancy-looking!

Sprinkle fresh thyme or rosemary leaves on the very top of each pepper.
Drizzle a zigzag of sriracha sauce for a bright colorful contrast and delicious hint of heat!
Toss some cheese crumbles on the top to add in more texture and even more creamy CHEESE!

Want more leftover turkey recipe ideas?

Well here you go!

Slow Cooker White Turkey Chili
Thai Turkey Lettuce Wraps
Healthy Leftover Turkey Lemon Garlic Soup
Turkey Teriyaki Stir-Fry
Turkey Nachos
Paleo Leftover Turkey Sweet Potato Frittata

Turkey Peppers note:

And I am sure I will get a question on this so I will address it now.... The recipe makes 4 stuffed bell peppers, but the pictures only show 3. Well, girl got hungry before the pictures were taken. I can't even apologize about it. It was the best option at the time and it was so tasty.

Turkey Stuffed Peppers with Quinoa

Yield: 4

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

These Turkey stuffed peppers with Quinoa are the perfect excuse for eating up all those holiday leftovers. Pop these peppers in the oven after you have stuffed them silly with turkey, leftover dressing, some fluffy quinoa, and spices. Don’t forget to top with melty cheese and sprinkle with rosemary or thyme!

Ingredients

5 medium bell peppers
2 cups turkey leftovers, ground in food processor
1 medium yellow onion, chopped
1 cup dressing leftovers
2 cloves garlic, minced
1 ½ cups cooked quinoa or brown rice
¼ teaspoon black pepper
1 teaspoon gluten-free creole seasoning
4 tablespoon parmesan, shredded
rosemary for garnish

Instructions

Preheat your oven to 400*F.
Cut off the top of 4 bell peppers (clean out the inside and de-seed) and dice up the 5th pepper. Set aside the diced pepper.
In a square baking dish, add ½ inch of water to the bottom and then add the 4 bell peppers. Place this in the oven to bake (this helps turn the peppers into a tender crispy pepper versus and crispy-crispy pepper!) while you are preparing the turkey/rice mix.
Heat the turkey in a large skillet until cooked thoroughly (may need a tablespoon of oil for this step). Add the onions and diced bell pepper just before the turkey is fully heated and allow to cook until the veggies start to soften.
Add in the minced garlic and cook for 1 minute. Mix in the rice well and then add in creole seasoning.
Remove from heat. Place the rice mixture evenly into the four bell peppers. Top each pepper with 1 tablespoon of cheese and garnish with a bit of rosemary. Bake for 25-30 minutes or until the cheesy tops turn golden brown. Enjoy it messy!

Cranberry Meatballs with Spicy Bacon BBQ

Sep 7, 2019 · 18 Comments

These cranberry meatballs with spicy bacon bbq are the ultimate in sticky finger foods just in time for the holidays! A quick homemade cranberry sauce is smothered into barbecue sauce and hot spices for the perfect sweet and spicy no-fuss pop-able party bites!

Fa-la-la-la-la it’s holiday season!

Raise your hand if you love holiday parties. *raises her hand*

Raise your hand if you love it more when you don’t have to lift a finger and how hard you party is your only worry. *raises her hand again*

Well if you just lifted your hand twice at the computer screen, you are in luck!

Table of Contents

What makes these Cranberry Meatballs so special?

I’ve got this wonderful cranberry meatballs with spicy bacon bbq recipe that is no-fuss, no-mess, and will leave everyone’s bellies oh-so happy at the party.

What does that mean for you?

That means less time in the kitchen cooking....because... slow cooker!
Less time cleaning the kitchen and washing dishes... because... slow cooker!!! If you aren't using slow cooker liners yet, you need to ASAP! No more scrubbing the ceramic slow cooker pot until your fingers are numb!
Means more time for you to get dolled up for that party... because... slow cookers!!!

What ingredients do I need to make these slow-cooker cranberry meatballs with that BBQ glaze?

30 frozen meatballs (make sure that they are gluten-free, or be completely sure by making our own paleo baked meatballs!)
1 cup cranberries (fresh or frozen)
¾ cup fresh orange juice
½ cup coconut sugar
¼ teaspoon ground cinnamon
1 cup gluten-free barbecue sauce or you can make your own gluten-free BBQ Glaze!
¼ cup bacon crumbles
1 tablespoon gluten-free hot chili paste or sriracha
1 teaspoon red pepper flakes

How to make Cranberry Meatballs?

So what’s involved?

A whole mess of cranberries for a quick homemade cranberry sauce.

Then a whole mess of BBQ sauce smothered all together.

If cranberry isn't your thing check out Fearless Dining's GF BBQ Meatballs for a great turkey meatball alternative.

Then add in a touch of hot chili paste or sriracha and some red chili flakes for added hot comfort.

Then you can’t forget the bacon crumbles!

Dump them in, smoother those meatballs in all of it’s glorious sticky glaze, and let those bad boys sit that hot sticky sweet bath of sauce until you are darn ready for a party for your palate.

Cranberry Meatballs tips:

If you don’t want spice (sad face) then omit the hot chili paste, sriracha, and red pepper flakes. BUT… who doesn't love a little of spice in their life?

If you'd like to create the illusion of slaving away in your kitchen and threw on that party dress just before the party started, then remove your cooked cranberry meatballs from your slow cooker and place them in a big old fancy serving tray.

Keep a little bit of extra cranberry bacon BBQ glaze and drizzle it over the meatballs just before the party begins.

You may also want to think about sprinkling these meatballs with a garnish, such as: bacon crumbles, blue cheese crumbles, or possibly chopped fresh parsley!

Look at all that YUM!

These cranberry meatballs will be the first thing devoured at your next event. Hands down, the best thing on the serving table!

Cranberry Meatballs with Spicy Bacon BBQ Meatballs

Yield: 30

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

These spicy cranberry bacon bbq meatballs are the ultimate in sticky finger foods just in time for the holidays! A quick homemade cranberry sauce is melted and smothered into barbecue sauce and hot spices for the perfect sweet and spicy no-fuss pop-able party bites!

Ingredients

30 frozen meatballs
1 cup cranberries
¾ cup fresh orange juice
½ cup coconut sugar
¼ teaspoon ground cinnamon
1 cup GF barbecue sauce
¼ cup bacon crumbles
1 tablespoon GF hot chili paste or sriracha
1 teaspoon red pepper flakes

Instructions

Place a slow cooker liner in your slow cooker and place the meatballs in the bottom. Set aside.
In a medium sauce pan, boil the cranberries, orange juice, sugar, and cinnamon for 10-15 minutes, or until the cranberries have all popped open and the sauce becomes slightly thickened. Remove from heat to cool.
Combine the barbecue sauce, bacon crumbles, chili paste, red pepper flakes, and room temperature cranberry sauce over the meatballs and stir.
Cook on low for 6-8 hours or on high for 3-4 hours before serving warm.

Roasted Veggies in Oven

Sep 6, 2019 · 10 Comments

This roasted veggies post is sponsored by BabbleBoxx.com on behalf of Conagra Brands.

Roasted veggies in the oven can be about the easiest and tastiest thing you can prepare for your family table. A quick prep and toss them in the oven. It's so hard to mess up and this roasted veggies oven post will show you the simple steps in how that's done!

One of my households most commonly-eaten dishes is blackened chicken served along with roasted seasoned vegetables, 95% of the time that vegetable is perfectly tender broccoli florets. I'll cut up large heads of broccoli, drizzle them in oil and some last minute spices that I can find in my pantry and then pop them in the oven.

Lately our little family has started talking about jumping on the old bandwagon so many are already on, the Meatless Monday bandwagon. Having one day a week were we are fueling our bodies with plant-based food options and leaving those blackened chicken breasts that we normally pair with our roasted veggies, in the rotation to make later in the week.

But I always have requests to keep on making those roasted veggies in the oven. Every. Single. Time.

Why?

Well they are delicious every time. But what if I told you that I have found an even easier way of getting those big bites of deliciously roasted greens into your family's belly? I have found a fix to when you want those roasted veggies from the oven on your plate but you don't have the time or want of prepping it all together.

My latest obsession has been these OvenRoasters Sheet Pan Vegetables. Let me tell you a little bit more about why I find them so great:

Birds Eye OvenRoastersTM Sheet Pan Vegetables Broccoli & Cauliflower:

Birds Eye OvenRoasters Sheet Pan Vegetables make roasting vegetables easier than they have ever been before. These veggies are perfectly pre-seasoned to allow for deliciously crispy texture right on your single sheet pan. Simply roast in oven, ready in under 25 minutes with no artificial preservatives or flavors.

As the leader in frozen vegetables, Birds Eye has worked hard to make vegetables delicious for nearly a century. They make vegetables easier to prepare and serve.

Roasted vegetables aren't the only meatless option the Conagra family offers it's customers. My family also loves:

Healthy Choice Vegan and Vegetarian Power Bowls Falafel & Tahini:

This Power Bowl is a great grab-and-go vegan lunch option with a Mediterranean kick. Crispy falafel, red onions and tomatoes combine perfectly with a creamy sesame tahini sauce, all on top of a nutrient-rich assortment of whole grains and leafy greens, like red quinoa, black barley and kale.

And for those small little fingers that are also apart of your meatless Monday, let me suggest this one:

Gardein Nashville Hot Chick’n Tenders :

Juicy plant- based chick’n tenders breaded with a kick of spice now with proprietary Pea + Wheat protein! Always certified vegan, non-GMO, dairy free, and kosher.

The small fingers at my house describe these tenders as delicious, yummy, amazing, appetizing! These tenders are vegan, non-GMO project verified, dairy-free, and meat-free!

Caprese Quinoa Casserole

Sep 5, 2019 · 19 Comments

An easy cheesy casserole with fresh juicy tomatoes, soft melted mozzarella cheese, fluffy protein-packed quinoa, and delicious basil pieces. Thrown in the oven to melt the flavors together and then drizzled with a simple balsamic reduction to make a caprese casserole masterpiece that anyone can make for an easy gluten-free weeknight meal.

What an easy and lightened up casserole that's perfect for summer! This is the best casserole I've had! A cheesy caprese quinoa casserole with fresh juicy tomatoes, soft melted mozzarella cheese, fluffy protein-packed quinoa, and delicious basil pieces. Thrown in the oven to melt the flavors together and then drizzled with a simple balsamic reduction to make a caprese casserole masterpiece that anyone can make for an easy weeknight meal. www.ahotsouthernmess.com

With summer winding down (starts to whimper), someone forgot to tell the garden tomatoes to start to close down shop (and this girl is not complaining!). So I have been making every dinner in the past week with tomatoes as a key player in my recipes. I'd hate to have all of my delicious juicy homegrown tomatoes go to waste! I started the week off with my Slower Cooker Chicken Cacciatore recipe that uses my garden tomatoes and am winding the week down with this recipe, one of my all-time favorites. On top of the delicious amounts of tomatoes, this recipe calls for fluffy quinoa that it topped with a layer of tomatoes, followed by slices of fresh mozzarella and then baked until warm and the cheesy is melty and warm. After taking it out of the oven, it is sprinkled in a healthy amount of fresh basil and drizzled with balsamic vinegar. It wouldn't be a caprese casserole without the basil and balsamic no would it?!? We have a crazy amount of fresh tomatoes in our kitchen even after making this cheesy melty weeknight dish. So I guess the recipes with tomatoes will continue until they are all gobbles up. I'm determined!

Table of Contents

What ingredients do I need to make Caprese Quinoa Casserole?

2 cups cooked quinoa
1 teaspoon olive oil
4 cloves garlic, minced
½ red onion, diced
1 teaspoon red pepper flakes
2 slices medium tomatoes, sliced into ¼"
8 ounces fresh part-skim mozzarella cheese, sliced into ¼–inch rounds
¼ cup fresh basil leaves, chopped
¼ cup balsamic vinegar
cracked pepper to taste

How to make Caprese Quinoa Casserole:

Preheat your oven to 400*F. Cook the quinoa according to package directions, fluff, and set aside.
Heat the olive oil in a medium skillet over medium heat. Add the onion and garlic and saute until fragrant and tender Approx. 2-3 minutes).
Add the onion/garlic mix, red pepper flakes, and the basil to the quinoa. Place this entire mixture into a casserole dish that has been sprayed with cooking spray.
Place tomato slices and mozzarella circles on top of the quinoa, alternating between the two.
Bake for 25-30 minutes or until the cheese is bubbly and turning a golden brown.
Prepare the balsamic reduction drizzle while the casserole is baking: In a small sauce pan, heat the balsamic vinegar until it simmers and let simmer for 4-5 minutes, until the liquid reduces and becomes thicker, like syrup consistency.
Drizzle the reduction on top of the cooked casserole and garnish with fresh cracked pepper. Serve by itself or with your favorite protein. Enjoy!

Any delicious additions to add to this recipe?

We usually throw a few chicken breasts in the oven alongside this caprese quinoa casserole. A juicy chicken breast with this madness on top of it.... a good freakin' idea.

What about the Caprese Quinoa Casserole toppings?

Putting a simple and yummy balsamic reduction drizzle on top of the toasted cheesy top, really makes this dish caprese-legit.
I'm a HUGE fan of basil so I load up my casserole with bunches of basil leaves. I also add some chopped basil on the very top to make this dish look pretty darn fancy.
Adding a dash of cracked pepper will help the fancy look if that's what you're going for!

Want more caprese recipes?

Well here you go!

Quinoa Casserole

Yield: 6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

An easy cheesy quinoa casserole with fresh juicy tomatoes, soft melted mozzarella cheese, fluffy protein-packed quinoa, and delicious basil pieces. Thrown in the oven to melt the flavors together and then drizzled with a simple balsamic reduction to make a caprese casserole masterpiece that anyone can make for an easy gluten-free weeknight meal.

Ingredients

2 cups cooked quinoa
1 teaspoon olive oil
4 cloves garlic, minced
½ red onion, diced
1 teaspoon red pepper flakes
2 slices medium tomatoes, sliced into ¼"
8 ounces fresh part-skim mozzarella cheese, sliced into ¼–inch rounds
¼ cup fresh basil leaves, chopped
¼ cup balsamic vinegar
cracked pepper to taste

Instructions

Preheat your oven to 400*F. Cook the quinoa according to package directions, fluff, and set aside.
Heat the olive oil in a medium skillet over medium heat. Add the onion and garlic and saute until fragrant and tender Approx. 2-3 minutes).
Add the onion/garlic mix, red pepper flakes, and the basil to the quinoa. Place this entire mixture into a casserole dish that has been sprayed with cooking spray.
Place tomato slices and mozzarella circles on top of the quinoa, alternating between the two.
Bake for 25-30 minutes or until the cheese is bubbly and turning a golden brown.
Prepare the balsamic reduction drizzle while the casserole is baking: In a small sauce pan, heat the balsamic vinegar until it simmers and let simmer for 4-5 minutes, until the liquid reduces and becomes thicker, like syrup consistency.
Drizzle the reduction on top of the cooked casserole and garnish with fresh cracked pepper. Serve by itself or with your favorite protein. Enjoy!

Mexican Street Corn Salad

Sep 2, 2019 · Leave a Comment

This easy mexican street corn salad combines fresh chopped summer veggies with a garlicky coconut lime drizzle and is a quick and refreshing dish for any warm-weathered gathering!

Hola! I hope everyone had a fun Cinco De Mayo! I went to a Cinco De Mayo party with a bunch of my small group friends and brought this easy Mexican street corn salad and it was a hit!

Then afterwards a few of us decided to go to a nearby Mexican restaurant for celebratory margaritas and found out that Cinco De Mayo isn’t big in Mexico…. It’s a silly American thing. Oh well! An excuse for a margarita!

Table of Contents

How to save time making Mexican Street Corn Salad:

This easy Mexican street corn salad is incredibly easy to put together in minutes! If you don’t have time (or patience for cooking and prepping corn off the cob) buy canned corn. If you don’t want to chop the tomatoes, use canned diced tomatoes. Easy peasy.

Mexican Street Corn Salad Tips:

Depending on what I have in my pantry (and who will be partaking in the grub) I will either put rice or quinoa in the dish. Either way it is delicious! Same goes for the jalapeno pieces. Those kiddos aren’t too keen on those (I was one of them years ago!) hot green things.

But DEFINITELY don’t skimp on the coconut-garlic-lime drizzle! It's delicious on it's own (try it on a salad! Yum!) and it does not disappoint in this recipe! It balances out the chopped vegetables and turns it into a sweet and spicy, light and refreshing spoonful after spoonful after spoonful kind of dish.

How to make Mexican Street Corn Salad?

Okay, ready to dive in? Here’s the recipe:

Combine the corn, rice, tomato, onion, jalapeno, bell pepper, avocado, and cilantro together in a large mixing bowl.
In a small mixing bowl, combine the coconut oil, garlic powder, taco seasoning, and lime juice well.
Coat the chopped veggie mix with the coconut garlic lime drizzle. Top with cotija cheese, tortilla strips, and lime wedges and enjoy!

Mexican Street Corn Salad

Yield: 16

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

This easy mexican chopped corn salad combines fresh chopped summer veggies with a garlicky coconut lime vinaigrette and is a quick and refreshing dish for any warm-weathered gathering!

Ingredients

5-6 cups of sweet corn kernels, or 3 cans of GF sweet corn kernels
2 cups cooked rice
1 cup tomatoes, diced (or use canned diced tomatoes)
¼ cup red onion, finely chopped
1 jalapeno, finely chopped
1 cup bell pepper, diced
½-1 avocado, cubed
⅓ cup fresh cilantro, chopped
2 tablespoon coconut oil, melted
¼ teaspoon garlic powder
½ teaspoon BHHY taco seasoning
1 tablespoon lime juice
slices cotija cheese crumbles, GF tortilla strips, and lime for garnish

Instructions

Combine the corn, rice, tomato, onion, jalapeno, bell pepper, avocado, and cilantro together in a large mixing bowl.
In a small mixing bowl, combine the coconut oil, garlic powder, taco seasoning, and lime juice well.
Coat the chopped veggie mix with the coconut garlic lime drizzle. Top with cotija cheese, tortilla strips, and lime wedges and enjoy!

How to make Mexican Street Corn Salad fancy?

I like to garnish my bowl of chopped corn salad with juicy fresh lime wedges and sprinkle a few crisp cilantro leaves over the top to add in a beautiful pop of summer green color!

Want other corn salad recipes?

Here's a few other corn salad recipes to try:

Thanksgiving Leftovers Turkey Nachos

Sep 1, 2019 · 8 Comments

Thanksgiving leftovers are so quick and easy to put together and serve while watching all those football games and during all of the family activities this Thanksgiving weekend. These turkey nachos turn your leftover turkey stash into a cheesy, crunchy, spicy, gluten-free party food that will be scooped up in seconds!

Part of that Thanksgiving feast is having too many leftovers. I am all for those leftovers... but after a few days of reheated turkey, stuffing, and mashed potatoes, my eyes start wandering to that pantry of mine for something else.

BUT... I hate letting perfectly good food go to waste, so the past few years I have started coming up with other Thanksgiving alternatives for those leftovers. So let me show you what my creative mind came up with:

During all those fun Thanksgiving weekend football games, I pull together my Thanksgiving leftovers turkey nachos for the win.

I easily pull the turkey into smaller sections, sprinkle with cheese, chopped tomato, white and green onions, and then drizzled with sriracha sauce for some heat.

Table of Contents

What toppings go well with turkey nachos?

Here are my tried and true taste bud-approved suggested toppings:

well of course I'm going to suggest you try this turkey nacho recipe with your typical nacho toppings of melty cheeses, chopped tomatoes, peppers, and onions, chopped cilantro, and of course, leftover turkey!
Have even more Thanksgiving leftovers that you need to devour? Put your leftover turkey, leftover gluten-free stuffing, and some delicious gravy with a sprinkling of cheese on top of your tortilla chips for a holiday-inspired redo. It's amazingly delicious!

How to add a kick to your nachos!

To kick this recipe up another notch and bring it from subpar nachos to "the real deal" I added one Carolina Reaper pepper (which I was informed on SnapChat that it is the world's hottest pepper!) and a dash of taco seasoning.

To be very honest with you, this was the first time trying a Carolina Reaper pepper and it was soooooooo hot! I usually put jalapenos on this dish... but a friend had sent over ghost peppers and this pepper as a gift and I wanted to try them out.

I felt adventurous and tried a small bite of it by itself and promptly took the rest of the slices off the cooked dish (after my eyes stopped running and I could see again).

Those little buggers are hot as you-know-what! So if you can't handle that kind of heat I'm right there with ya! ... stick to those jalapenos!

Turkey Nacho Ingredients

Here's what you'll need:

Enough gluten-free corn tortilla chips to fill the bottom of your baking pan
2 cups leftover turkey, chopped and pulled
2-3 cups shredded colby jack or cheddar cheese, depends on how cheesy you want it
½ cup chopped tomatoes
¼ cup white onion, chopped
⅛ cup green onion, chopped
1-2 jalapenos, thinly sliced
sriracha sauce
1-2 teaspoon taco seasoning

How to make leftover turkey nachos:

It doesn't get much easier than these simple steps:

Preheat your oven to low broil.
Fill the bottom of a baking pan with tortilla chips. add the turkey and then the cheese evenly on top of the chips.
Sprinkle the tomatoes, green and white onions, and jalapenos on top.
Drizzle with sriracha and sprinkle with the taco seasoning.
Broil for 4-8 minutes, or until the cheese has melted and the outside chips/cheese are starting to turn a nice golden brown color.
Enjoy. Remove from heat, allow to cool a few minutes, and serve while cheese is still stringy and melty. Enjoy!

How can I make my nachos look fancy?

There's a couple of things I would recommend trying...

Drizzle sriracha in a zigzag pattern along the top of the nachos, like I did in my pictures here.
Sprinkle chopped parsley or cilantro over the dish.
Zest a bit of lime and add a touch of fresh squeezed lime juice on the very top. Just a light mist of lime juice though, you don't want to moisten those nachos too much and create a soggy rendition of a good good thing!

Want more leftover turkey recipes?

Be sure to check these out!

These Thanksgiving leftovers are so quick and easy to put together and serve while watching all those football games and during all of the family activities this Thanksgiving weekend. These turkey nachos turn your leftover turkey stash into a cheesy, crunchy, spicy {you know me...I just gotta add spice!}, gluten-free party food that will be scooped up in seconds! www.blessherheartyall.com

Turkey Nachos

Yield: 6

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients

Enough GF corn tortilla chips to fill the bottom of your baking pan
2 cups leftover turkey, chopped and pulled
2-3 cups shredded colby jack or cheddar cheese, depends on how cheesy you want it
½ cup chopped tomatoes
¼ cup white onion, chopped
⅛ cup green onion, chopped
1-2 jalapenos, thinly sliced
sriracha
1-2 teaspoon taco seasoning

Instructions

Preheat your oven to low broil.
Fill the bottom of a baking pan with tortilla chips. add the turkey and then the cheese evenly on top of the chips.
Sprinkle the tomatoes, green and white onions, and jalapenos on top.
Drizzle with sriracha and sprinkle with the taco seasoning.
Broil for 4-8 minutes, or until the cheese has melted and the outside chips/cheese are starting to turn a nice golden brown color.
Remove from heat, allow to cool a few minutes, and serve while cheese is still stringy and melty. Enjoy!