Gluten free
There is no question chicken wings in the air fryer are amazing. I have to say these chicken tenders are a very close second with just the right amount of parmesan and garlic. Jim and I ate these in no time! Jim was checking the fridge for more chicken so I could make more! We are not huge ranch dressing fans over here but these would be great dipped in it. I think the pickiest of eaters would enjoy these and so much better than those fast food places!
INGREDIENTS
8 raw chicken tenders
1 egg
2 Tablespoons of water
Spritzer with olive oil
1 cup panko breadcrumbs, I used gluten free so Robby could enjoy them too!
pinch is salt
pinch of pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup grated Parmesan cheese
ranch dressing-optional
DIRECTIONS
Whisk the egg and water in a bowl big enough to dip the chicken tenders in. In a second bowl also big enough for the chicken, combine the breadcrumbs, salt, pepper
Enjoy!
One of the best things about the air fryer is how it cooks fresh vegetables. The veggies are done faster than it would take for my oven to heat up, not to mention in the summer months there is no heating your house up. This really is not much of a recipe as it’s just a couple of ingredients. It has one additional ingredient that I like to use when I make green beans. It is a reduced balsamic syrup. You can buy that already reduced for you or just make your own by reducing your balsamic vinegar by adding balsamic vinegar to a pan over medium heat and reduce it to make it a thick syrup.
INGREDIENTS
1 pound green beans
1/4 cup olive oil
salt
pepper
Reduced balsamic vinegar – optional
DIRECTIONS
Place the green beans in a medium bowl, add the olive oil, pinch of salt and a pinch of pepper and mix to combine making sure the beans are covered in the oil.
Place the greeen beans in your air fryer and fry at 400 degrees for 7-8 minutes. Remove from fryer drizzle with balsamic if desired and serve warm.
Enjoy!
I have really been enjoying making fresh vegetables in the air fryer. It’s such a simple and delicious side dish to your dinner and done faster than my oven preheats! You can add any seasoning you like but I used an Italian seasoning blend giving it that pop of flavor I think zucchini needs. This dinner was just for Jim and so I only used 2 small zucchini.
INGREDIENTS
2 small zucchini sliced into 1/2 inch rounds
Drizzle of olive oil
1 teaspoon Italian seasoning
DIRECTIONS
Place your zucchini rounds in a medium bowl, drizzle with olive oil, enough to coat each of the rounds. Add the seasoning and mix to combine.
Air fry at 400 degrees for 7-8 minutes. Remove from fryer and serve warm.
Enjoy!
I could not decide what to make for dinner one night and also had some russet potatoes that needed to be cooked. I decided on taco stuffed potatoes. This is not a quick dish as it does take some time to bake the potatoes but the end result was really good and hearty on a cold winter night. I topped this with cheese and salsa and would have also added sour cream but I was out of it!
This would be a great option if you are having a few people over on game day!
INGREDIENTS
1 lb. ground beef
1 package taco seasoning, I used low sodium
4 russet potatoes
Olive oil
Pinch of salt
Pinch of pepper
1 cup shredded cheddar cheese
Your favorite salsa
Sour cream
DIRECTIONS
Pre-heat oven to 425 degrees.
Start with the potatoes, scrub them and dry them then rub each of the with olive oil, salt
During the last 20 minutes of cook time cook your ground beef in a medium sauce pan over medium heat. Crumble as it cooks. Add the package of taco seasoning following the instructions on the package.
When the potatoes are done remove them from the oven and slice them each in half lengthwise, remove some of the insides of the potato without breaking through the skin. ( I used the removed portion of the potatoes to make a small portion of mashed potatoes for another time). Fill the inside of the potato with your taco meat, top with cheese, salsa and sour cream.
Enjoy!
Robby has had to be gluten free and mostly dairy free for over a year now for medical reasons. I knew as soon as I saw this recipe from the blog Momma Knows Gluten Free that Robby would absolutely LOVE IT.
Jim and I both had some of this cake and agree with Robby, this is an excellent cake if you are gluten-free or not. If you have any friends that are gluten free you will be a hero if you surprise them with this cake!
INGREDIENTS
3 cups gluten-free flour. I used Bob’s 1 for 1 with xanthan gum
1 1/2 teaspoons xanthan gum if your flour DOES NOT have it in there
1/4 teaspoon salt
1 cup sugar
4 teaspoons gluten-free baking powder
1 1/2 cups milk or lactose free milk, I used fair life
2 eggs
2 teaspoons pure vanilla extract
1/2. cup unsalted butter melted for dairy free. I used Earth’s Balance
TOPPING
1 cup unsalted butter, softened, I used Eartn’s Balance
1 cup packed brown sugar
2 Tablespoon gluten-free flour
1 Tablespoon cinnamon
DIRECTIONS
Pre-heat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. In a large bowl add the
GLAZE
5 Tablespoons milk or lactose free milk
2 cups powdered sugar
1 teaspoon vanilla
For the topping- in another large bowl cream the softened butter, brown sugar, flour, and cinnamon together with a mixer. Once combined, drop heaping t
FOR THE GLAZE- in a medium bowl whisk the powdered sugar, milk and vanilla extract together until well combined. Pour over the warm cake.
Enjoy!
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