One pot
I recently purchased a Philips XXL Air Fryer and have loved it! This was one of the first recipes I tried. This makes enough for 2 people and It could not have been any easier or more delicious! Most air fryer recipes can be done in the oven as well and this recipe could easily be adapted to baking it. If I were to bake it I would put the corn and the potatoes on a sheet pan and bake for about 30 minutes at 375 degrees, stir veggies and add the sliced kielbasa and continue baking for an additional 15-20 minutes until the potatoes are cooked through.
INGREDIENTS
2 frozen half ears of corn (can use fresh but this is what I had on hand. If using fresh, cooking time will be same as kielbasa and potatoes )
1 fully cooked kielbasa-sliced into rounds
3 cups small diced potatoes
Olive oil
Salt
Pepper
Butter to spread on corn when done
DIRECTIONS
Drizzle a small amount of olive oil over the corn and add the corn into your air fryer. Cook at 350 degrees for ten minutes. Open the air fryer and add the kielbasa and diced potatoes that you have also drizzled with olive oil. Add salt and pepper over all of the kielbasa, sausage, potatoes, and stir. Continue cooking for an additional ten minutes. Mine were done at this point but depending on the model and size cooking time may vary.
Remove from fryer, add butter to your corn and serve.
Enjoy!
This bread is so easy to make with ingredients you may already have in your pantry. This recipe comes from my friend Angela, a fellow Taste Of Home Volunteer Field editor, so I knew it would be good. It certainly was not only easy but delicious! This is a recipe everyone in your home will love. Don’t let the sour cream in the recipe scare you as that’s what makes this recipe so moist. If you don’t have self-rising flour, no worries just follow the instructions in the note.
INGREDIENTS
3 large eggs
1 cup of sugar
2 cups sour cream
3 cups self-rising flour or see note below
2 cups semisweet chocolate chips
NOTE:
As a substitute for 3 cups of self-rising flour, place 4 1/2 teaspoons baking powder and 1 1/2 teaspoons salt in a one cup measuring cup. Add all-purpose flour to the baking powder mixture to measure 1 cup. Combine with an additional 2 cups all-purpose flour.
DIRECTIONS
Preheat oven to 350 degrees. Beat eggs, sugar, and sour cream until well blended. Gradually add the flour and mix until combined. Fold in the chocolate chips. Transfer to a greased 9 x 5 loaf pan. Bake until a toothpick comes out clean. 65 – 75 minutes. Cool in pan five minutes before removing to a wire rack to cool.
Makes 1 loaf.
Enjoy!
This is an easy recipe but does take some time to make with marinating and cooking. But it’s worth it as this chicken was juicy and full of flavor. It was sweet, salty and a little bit of heat from the hot pepper sauce! This is the kind of recipe my family really enjoys. I served this with a salad and dinner was done!
INGREDIENTS
8-10 bone-in, skin on chicken thighs and or legs
1/3 cup honey
1/4 cup ketchup
2 Tablespoons low sodium soy sauce
2 Tablespoons hot sauce
1 Tablespoon Worcestershire sauce
1 Tablespoon minced garlic
DIRECTIONS
Add chicken to a large Ziploc bag or resealable container. Combine remaining ingredients and mix well. Pour over the chicken and let marinade 6-10 or overnight. Heat a large cast iron skillet (see note if you don’t have a cast iron pan or a large frying pan) over medium heat. Add just enough vegetable oil to skillet to coat the bottom of the pan. Once oil and pan are hot, add the chicken pieces, reserving the marinade. The honey can burn if you cook these too hot so be sure to have your temperature at medium. Cook chicken on all sides until browned, it will not be cooked all the way through at this point, just looking for the brown. Pour the marinade into the skillet, place uncovered in a 325 degree heated oven and bake for one hour, basting chicken pieces 3-4 times through the hour. When the chicken is cooked through, remove from oven and serve warm.
NOTE:
If you don’t have a cast iron skillet or frying pan large enough to fit all the chicken just brown the chicken in batches using whatever skillet you have and transfer the browned chicken into a 13 x 9 baking dish. Pour the reserved marinade into the baking dish, bake and baste as directed above.
Enjoy!
This recipe comes from www.southyourmouth.com
I came across this single serving microwave cake on Pinterest and I had my doubts, BUT Robby really loved this sweet dessert. One of his all-time favorite things are cinnamon rolls but having those belly issues lately that I have mentioned, has changed his diet to a gluten free one for now. As you can imagine this has been a roller coaster for me trying to meet all of his restrictive needs but that’s why I am so thrilled he loves this as I can make it in under five minutes and he gets all of his favorite flavors! Win, win!
NOTE – the recipe I found called for this to bake in the microwave for one minute but my cake took over one minute thirty seconds. So depending on your microwave, times may vary.
INGREDIENTS
1 scoop vanilla protein powder (use the scoop that comes in the powder)
1/2 teaspoon baking powder
1 Tablespoon coconut flour
1/2 teaspoon cinnamon
1 Tablespoon granulated sugar
1 large egg
1/4 cup unsweetened almond milk
1/4 teaspoon vanilla
1 teaspoon granulated sugar for the top
1/2 teaspoon cinnamon for the top
GLAZE
1 Tablespoon butter or coconut butter, melted
1/2 teaspoon almond milk
Pinch of cinnamon
DIRECTIONS
Grease a microwave safe bowl with cooking spray. Add the protein powder, baking powder, coconut flour, cinnamon and 1 Tablespoon of sugar. Mix well. Add the egg and mix into the dry mixture. Add the milk and vanilla mixing well. Batter will be thick, add a slight amount more milk if needed. Mix together the sugar and cinnamon for the top and sprinkle over the batter. Microwave between 1-2 minutes until the middle is cooked through, you will see the edges slightly pull away from the bowl. Mix the glaze together and drizzle over the top of the cake.
Enjoy!
I made this for a family gathering and everyone really enjoyed them! One of our family members has been having belly issues. I won’t get into the details but this can easily be made gluten free and served with gluten free tortilla chips instead of on a bun. I have been surprised with how simple it is to make recipes gluten free, well minus the bread part! Anyway, these are sweet and slightly tangy, simple to make and great to re-heat for leftovers! This was easy to double for a group as well! No canned sloppy joe mix happening here!
INGREDIENTS
1 pound ground beef
1/2 cup chopped celery
1/3 cup chopped onion
2 Tablespoons chopped green peppers
1 cup ketchup
1/2 cup chili sauce
1 Tablespoon sugar
1 Tablespoon brown sugar
1 Tablespoon cider vinegar
2 teaspoons ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
6 hamburger buns split
DIRECTIONS
In a large skillet, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender, drain excess liquid in the pan. Stir in ketchup, chili sauce, sugars, vinegar, mustard, salt and pepper. Bring to a boil, reduce heat and simmer uncovered for 15 minutes. Serve on buns.
Enjoy!
