Air Fryer, Chicken

Crispy Air Fryer Drumsticks

This was my first foray into air frying. I had tried this recipe twice in the oven and loved the flavor, but I couldn’t get the crisp skin the way I wanted. Enter – a sale at Macy’s on air fryers. The key to getting the crispiness desired is to shake the chicken every 8 to 9 minutes to distribute it in the air fryer.

I couldn’t be happier with the results and I hope you are too.

Crispy Air Fryer Drumsticks

Seasoned and crisped to perfection in the air fryer. All the flavor and a fraction of the fat
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer, crispy, easy dinner
Servings: 2
Calories: 498kcal

Equipment

  • Air Fryer
  • Large Ziploc bag or a large bowl

Ingredients

  • 6 bone in chicken drumsticks
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp seasoned salt
  • 2 tbsp olive oil
  • 1 tsp grated lemon zest

Instructions

  • Grate the lemon zest
  • Mix together cumin, garlic powder, seasoned salt, smoked paprika and pepper and lemon zest
  • Pour spice mixture into a Ziploc bag or a large bowl and add 1 tablespoon of olive oil
  • Rinse drumsticks and pat dry with a paper towel
  • Add drumsticks and toss (if it looks like it's not coating properly, add second tablespoon of olive oil. If using the Ziploc bag (the method I prefer), the shake vigorously and massage the spice into the chicken.
  • Set air fryer to 400°
  • Cook for 25 minutes, tossing every 9 minutes
  • Let sit for 5 minutes, then serve

Notes

I typically double the recipe but I find that about 5-6 pieces at a time work best in the air fryer

Nutrition

Calories: 498kcal | Carbohydrates: 3g | Protein: 41g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 1402mg | Potassium: 567mg | Fiber: 1g | Sugar: 1g | Vitamin A: 369IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Quick and Easy, Side Dish, Vegetables

Garlicky Ginger Green Beans

This has become my favorite way to cook green beans. It’s easy and flavorful and just looks pretty on your plate.

Garlicky Ginger Green Beans

a great side to go with everything from chicken to fish to beef to pork
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: Side Dish
Cuisine: American
Keyword: fresh ginger, fresh green beans, garlic, orange zest, red pepper flakes, side dish
Servings: 4
Calories: 74kcal

Ingredients

  • 2 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 12 oz fresh green beans trimmed
  • 1 tbsp olive oil
  • salt to taste
  • fresh ground pepper to taste
  • 1/2 cup water
  • 1 tsp red pepper flakes
  • 1 tsp sesame oil
  • 2 tsp orange zest
  • 2 tbsp orange juice

Instructions

  • Wash and trim green beans
  • Mince the garlic
  • Peel and mince the ginger
  • Pour water in skillet and add green beans. Season slightly with salt and pepper and simmer over medium heat for about 5 minutes
  • The water will mostly evaporate, but if there is a remainder, please drain
  • Add olive oil and garlic and ginger. Sear quickly until golden, then throw in the beans. Cook for about 3 to 4 minutes
  • Grate the orange zest (I do this over the pan directly but a good trick is also to grate over a paper towel). Add to pan
  • Add sesame oil, salt and pepper, and if desired red pepper flakes
  • Squeeze orange juice into pan
  • Toss for about a minute until fully coated.

Nutrition

Calories: 74kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 213mg | Fiber: 3g | Sugar: 3g | Vitamin A: 735IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Cookies, Brownies and Bars, Desserts

Lavender Lemon Shortbread

Nothing announces the sunny, warm day of Spring like lavender. I decided to perk up my shortbread with a blast of citrus and lavender.

This buttery, lemony, sweet, floral shortbread is not only delicious; it’s really easy to make.

Lavender Lemon Shortbread

A lovely treat for Spring
Prep Time: 10 minutes
Cook Time: 40 minutes
Chill Time: 25 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: Scottish
Keyword: biscuit, lavender, lemon, shortbread, Spring treat
Servings: 12
Calories: 255kcal

Equipment

Ingredients

  • 1 tsp dried edible lavender ground
  • 1 1/2 tsp lemon zest
  • 1 cup unsalted butter softened
  • 2 cups all purpose flour
  • 1 tsp salt
  • 2/3 cup sugar

Instructions

  • Put softened butter into a large bowl
  • Grind lavender to a powder
  • Zest lemon (one large lemon usually yield enough for 1 1/2 teaspoons of zest). Helpful tip, zest over a paper towel for easy clean up
  • Add lavender and lemon to softened butter
  • Add sugar, salt and flour
  • Using the pastry cutter, blend ingredients together until crumbly
  • Lay on piece of wax paper over the top of the bowl, then a second in a crisscross fashion. Turn the bowl over carefully onto the wax paper
  • Roll dough into first piece of waxed paper carefully, then wrap in second piece
  • Knead gently about 5 or 6 times. Do not overwork the dough
  • Preheat oven to 325°
  • Place in the fridge for 20-25 minutes
  • Grease baking dish and line with parchment paper
  • Place dough in the bottom of the pan and gently press into the bottom with fingers until a uniform level
  • Bake for 35-40 minutes
  • Carefully remove dish from oven and let sit for 10 minutes. Lift shortbread out of pan by the sides of the parchment paper
  • Let cool on a wire rack for 45 minutes, then cut carefully into bars. I typically cut into 12 bars, but you can cut into smaller pieces for a higher yield (up to 24 bars)

Nutrition

Calories: 255kcal | Carbohydrates: 27g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 196mg | Potassium: 27mg | Fiber: 1g | Sugar: 11g | Vitamin A: 474IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Cupcakes, Sweets

Cinnamon Cupcakes with Triple Cream Cinnamon Frosting

Cinnamon Cupcakes with Triple Cream Cinnamon Frosting

This treat filled cupcake is easy to make and sure to please
Prep Time: 30 minutes
Cook Time: 17 minutes
Cool Time: 1 hour
Total Time: 1 hour 47 minutes
Course: Dessert
Cuisine: American
Keyword: cupcake, dessert, kid approved, kid created, treat
Servings: 12
Calories: 335kcal

Equipment

  • muffin tin
  • cake decorating bag and tip of your choice
  • 1 medium bowl
  • 1 small bowl
  • electric mixer
  • large glass

Ingredients

  • 1 1/3 cup all purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 tsp cinnamon
  • 3/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp vanilla paste
  • 1 egg room temp

Filling

  • 1/2 tsp corn starch
  • 4 oz cream cheese softened
  • 1 tbsp sprinkles
  • 1 tbsp double cream

Frosting

  • 4 oz cream cheese softened
  • 2 tsp cinnamon
  • 2.3 cup confectioners sugar
  • 4 tbsp unsalted butter softened
  • 2 tsp vanilla paste
  • 4 tbsp double cream
  • 1 tbsp milk

Instructions

  • Preheat oven to 350°
  • In a large bowl, mix together flour, both sugars, 3 tsp cinnamon, buttermilk, vegetable oil, baking powder, salt, vanilla paste, and egg. Beat until blended.
  • In a small bowl, beat 4 oz of cream cheese, 1 tablespoon of double cream, and 1/2 teaspoon of corn starch until fluffy. Add sprinkles and blend by hand until incorporated
  • Line muffin pan with paper cupcake liners
  • With a tablespoon, add enough cupcake batter to just cover the bottom of the liner
  • With a teaspoon, measure out a dollop of the cream cheese mixture and drop in the center of the cupcake liner
  • Evenly distribute the rest of the batter to the cupcake liners, covering the cream cheese dollop
  • Bake at 350° for 13-17 minutes. Test with a cake tester, if it comes out clean, it's done.
  • Bake at 350° for 17-20 minutes
  • While the cupcakes are baking, add the remaining cream cheese to the medium bowl. Add the softened butter, cinnamon, vanilla paste, confectioners sugar and double cream. Whip at high speed until blended. Add the milk to smooth out.
  • Drop the icing bag with the tip into a large glass. Fill with the icing and put in the fridge to firm up while the cupcakes cool.
  • Once the cupcakes are completely cooled, frost the cupcakes to your liking. Decorative icing is not my favorite thing; so mine started out with a clover design and ended more Jackson Pollack-y

Notes

This recipe was thought up by my very proud 8 year old grandson.  Our first attempt was not so successful, so he went back to the drawing board and came up with this.
 
 
I edited the measurement until we came up with this.  

Nutrition

Serving: 1cupcake | Calories: 335kcal | Carbohydrates: 42g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 422mg | Potassium: 103mg | Fiber: 1g | Sugar: 29g | Vitamin A: 389IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Soup

Roasted Root Vegetable Soup

2020 huh?

I wanted to end this year on a positive note. We’ve changed with this year. We’ve shifted in our priorities, our worries, our passions and our time. My hope for anyone reading this is that the hope of the next year carries you through whatever troubles you’ve felt this year.

Wishing you all a healthy, happy, healing and hearty New Year. May we all be able to wander as freely as we once did.

Roasted Root Vegetable Soup

A delicious soup for the New Year
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Course: Soup
Cuisine: French
Keyword: apples, butternut squash, Celery Root, homemade soup, parsnips, tarragon
Servings: 10
Calories: 327kcal

Ingredients

  • 2 lb cubed butternut squash
  • 1 celery root large, peeled and cubed
  • 5 parsnips peeled and chopped
  • 2 cups heavy cream
  • 32 oz low sodium chicken broth
  • 2 honey crisp apples
  • 1 bunch tarragon
  • 1 tbsp apple cider vinegar

Instructions

  • Preheat oven to 400°
  • Line baking sheet with parchment paper and set beside cutting board
  • Add butternut squash to baking sheet
  • Peel and slice parsnips and add to sheet
  • Peel celery root with a small knife and cube. Add to sheet
  • Core and peels apples, add to sheet
  • Remove leaves from tarragon sprig and place on top of vegetables
  • Toss mixture with a little olive oil and season with salt and pepper to taste (I generously used kosher salt and pepper)
  • Roast at 400° for 40 minutes
  • Carefully remove tray from oven and set aside to cool slightly
  • In a large stock pot, pour in low sodium chicken broth and add two tablespoons of butter
  • Carefully add the vegetable mixture and bring to a gentle boil on medium heat
  • Lower heat to low and simmer for 20 minutes
  • Add 2 cups of heavy cream and blend thoroughly with immersion blender
  • I allotted up to a tablespoon of apple cider vinegar, but add teaspoon by teaspoon until you reach your desired taste (mine was 2 1/2 teaspoons)
  • Garnish with sprig of tarragon and serve

Nutrition

Calories: 327kcal | Carbohydrates: 38g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 123mg | Potassium: 982mg | Fiber: 8g | Sugar: 11g | Vitamin A: 10396IU | Vitamin C: 40mg | Calcium: 145mg | Iron: 2mg
Tried this recipe?Let us know how it was!