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CHICKEN THIGHS (AIR FRYER) KITCHEN CRAZY STYLE

April 22, 2017

 

 

 

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This dish could not be any easier.  Air fry cooking is easy, quiet, clean and healthy.  Not to mention this is a fun way of doing things.  I have my crockpot/pressure cooker for those moments when I want brown rice in fifteen minutes; infused, tender meats low and slow or quick and easy.  My NuWave infrared oven is really a great thing to have especially at holidays or larger gatherings.  Today I made bagel pizza with it.  It takes on the life of a counter top oven for meals and sometimes serving as a warmer.

As for this recipe, it takes less than 35 minutes from prep to completion.  Served with a fresh, crisp green salad, healthy eating is made easy and enjoyable again.  Less fuss and no sweat.

 

  1. 2 lbs. boneless/skinless chicken thighs
  2. 2 tablespoons MSS
  3. ½ teaspoon sea salt
  4. ¼ cup water.

 

 

Pat dry the thighs and season well with the MSS.  Sprinkle sea salt on the cut side of the chicken.  Pour the water into the bottom of the outer basket.  Place the chicken in the fry basket then the fry basket into the outer basket.  Place the baskets into the air fryer.  Set the machine for 380 degrees and 20 minutes timing using the chicken cycle.  When the chicken has cooked for ten minutes, remove and shake or turn the chicken.  Return to the air fryer and cook for the remaining 10 minutes.  Even though 20 minutes will suffice this is where you will check the chicken by flipping through to assure all pieces are cooked.  Because this was my first time using the machine for chicken, I returned the baskets to the air fryer for an additional 5 minutes.

 

Your chicken should be well done but not dry.  Moist, evenly cooked and golden in color.  Serve this with a fresh salad and, if you wish, a seasoned brown rice side dish works well.

 

 

BON APPÉTIT. 

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AIR FRYER CHEESECAKE

April 17, 2017

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I finally broke down and purchased an air fryer.  So I guess you would think I would do hot wings or a quiche.  Maybe a loaf of savory bread.  Something gluten or fat free.   NOT!!!!  That would be the normal thing to do.  I saw a recipe for cheesecake in the book that came with the fryer and decided I would do that but make it my own.  This was unbelievable easy.  A lot less time consuming and so good.  I can imagine using this through the hot summer months.  The kitchen will be cooler and the AC will not be popping on constantly.  I just have to make sure the scale does not rise.

 This is an easy recipe and you can substitute according to your likes.  The amount of lime juice does not make a significant different in the taste but it adds just a subtle hint.  You can use lemon juice or omit it and stick with the required vanilla.  As for the crust.  I purchased the streusel from a supermarket bakery.  It was more than I needed at the time but it came in handy for this recipe.  Graham crackers or any type of crust can be used for making a cheesecake.   You can even use a gluten-free crust if you like.  This is your personal preference and your creation so go for it and make it “Your Cheesecake”.   

  

FILLING

2 8-ounce packages of cream cheese

½ cup sugar

2 eggs

2 tablespoon lime juice

½ teaspoon vanilla

 CRUST

2 ½ cups lemon cheese streusel

 

LET’S GET STARTED:

Bring all of the ingredients to room temperature. Using parchment paper cut out a circle and line the air fryer cake pan.   There is no need to use oil and/or flour because the pan is non-stick and the streusel is rich with butter and cream cheese.  In a food processor place the streusel and crumble to crust consistency.  Place the crumbs on top the parchment paper in the air fryer and cook for 3 minutes at 350 degrees on the roast cycle.  Remove from the air fryer and sit aside while you prepare the wet ingredients.

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Using a hand mixer in a large bowl mix the cream cheese and sugar until creamy.  Add eggs one at a time.  Add in the lime juice and the vanilla and blend until completely mixed.  Pour mixture over the crust and place in the air fryer using the bake cycle at 310 degrees for 12 minutes. 

 

 

Allow the cake to cool before chilling in the fridge for 3 or more hours. Enjoy

 

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KITCHEN CRAZY ENCHILADAS

March 3, 2017

Olive of for the skillet Chicken thighs (precooked) MSS Garlics Black olives Jalapenos pepper 1/3 cup water White vinegar Cheese (provolone or fontina) 4 Tortillas     Preheat oven to …

Source: KITCHEN CRAZY ENCHILADAS

KITCHEN CRAZY ENCHILADAS

March 3, 2017

  

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Olive of for the skillet

Chicken thighs (precooked)

MSS

Garlics

Black olives

Jalapenos pepper

1/3 cup water

White vinegar

Cheese (provolone or fontina)

4 Tortillas

 

 

Preheat oven to 475 degrees F.

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Mince garlic and chop and shred all the remaining ingredients separately except for the tortillas.  Place two tablespoon of olive oil in a skillet and set the heat at medium high.  Add the chicken, seasoning and garlic in the skillet and cook stirring constantly for 6 minutes.  Add in the olives and pepper and bring contents of the pan back to medium high heat.  Stir in the water bring pan back to a simmer and remove from heat.  Stir in the vinegar and cover.

 

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Lay out the tortillas on a flat surface.  In an oven proof dish cover the bottom of the pan with approximately a half cup of the filling.  You should have enough cheese for the filling and covering of the tortillas.  Place a spoonful of the filling and cheese in each of the tortillas.  Roll the tortillas tightly and place the seam side down.  When all of the tortillas are done cover with the remaining cheese in place in the oven uncovered for 14 minutes.  Allow to 2-4 minutes resting time before serving.

 

This dish can be made in larger quantity but the intention of this recipe was a cozy dinner for two or one hungry person with leftovers.  In making this recipe I used leftover roasted chicken.  You can change up the chicken using beef, pork, seafood or for a vegetarian dish replace the proteins with your favorite veggies. And you have a preference of fresh or leftover. 

 

Quick and Easy Salsa Verde

February 18, 2017

 

 

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Preheat your oven 475 degrees F.

  • Three large tomatillos
  • 1-2 ounces Jalapeno pepper (fresh or pickled)
  • 1 medium size onion
  • 3-4 cloves of garlic
  • ½ cup of water
  • 2 tablespoons white wine vinegar

 

Peel, rinse and dice the tomatillos.  Place on a lined cooking sheet with salt, pepper and light olive oil.   Toss and place in the oven to roast for 14-15 or until lightly brown.  Remove from oven and set aside.

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While your tomatillos are in the oven chop and dice your veggies and set aside.

 

In a medium size skillet on medium-high heat place 2 tablespoons of EVOO in to the pan.  When the pan it hot, add onion, garlic, salt and pepper and stir constantly for 3 minutes.  Add the tomatillos, water, and the jalapeno pepper according to your taste for heat.  Cook until the tomatillos are softened and broken down.  If need to, smash  some of the tomatillos as the sauce is cooking to allow for some texture.

 

 

 

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Tips and Suggestions:  If you do not have wine vinegar feel free to use regular white vinegar.  I tried this twice and the first time I used the pickled pepper.  I also used the fresh peppers the next time I cooked this sauce.  Either style will do. You can serve this with enchiladas.  Tonight I served my sauce with spicy Italian chicken sausage and veggie fried brown rice.

Cod en papillote (BAKED FISH IN PARCHMENT)

February 2, 2017

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This is one of my versions of doing this time saving and easy fish dish.  Tonight I decided to load up a large sheet of parchment paper with four (4) pieces of cod.  Another good thing about this dish is, it is easy to do and little to no clean up. Depending on how many servings you need and the size of your fish pieces, the serving amount will be subject to how much fish you will need to prepare this dish.  This can also be done with a variation of veggies and seasonings.  As you will see my dish for the evening calls for a very few number of veggies because I am also serving this with a tossed salad.

 

Here what I used to prepare this meal.

 

  • Fish (cod)
  • Mushroom
  • Cherry tomatoes
  • Lemon juice
  • MSS
  • Parchment paper

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You are going to need a large sheet of paper to line up your fish with enough space for folding and tucking.  Place the fish in one layer flat on the paper.  Cover the fish with mushrooms, then top that with the tomatoes and seasoning.  Sprinkle with lemon juice and seal. Seal the packet by making a series of folds while turning the packet and at the end tuck the remaining paper under the packet. Place in a preheated oven (350 degrees) and cook for 20 minutes.

 

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As I mentioned earlier this is one of my versions. Tonight I did it on a large sheet of parchment and served it family style, because I was pressed for time.  This can be done as individual serving by cooking each piece of fish in its own little packet.  And it makes a great presentation.  Also you can use any fish or seafood as a substitute or combination.  Shrimps are great prepared this way and a mixture of seafood will also work.   I also use bell pepper, asparagus and slices of citrus fruit which I place on top of each packet before sealing.  If you are cooking individual packets the cooking time may vary.  Do not cut a slit into the packet before cooking because you want to keep the juices (broth) and favors stored inside.  You may also want to serve this with some crusty bread to dip into that wonderful broth.  Another good tip, you can use frozen fish and seafood to do this.  The sealed packet.  Allow a few additional minutes in the oven depending on how you like your fish and seafood.  When your meal is done the paper goes into the trash and the sheet used to cook is an easy swish before tossing in the dishwasher.  

 

 

 

PRESSURE COOKER (PC) BBQ CHICKEN

January 25, 2017

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PRESSURE COOKER (PC) BBQ CHICKEN

Most people use their PC for quick, I forgot or throw something frozen in it meals.  I like the infused taste of the dishes I cook using a PC and pressure cooking can retain up to 95 per cent of the vitamins and nutrients.  .  As for quickly, I have been known to throw some brown rice in the PC and it was done in fifteen minutes.  One thing you have to remember the pressure cooker may not be as fast as you would wish it to be.  The PC has to come to pressure and according to what you are cooking you may want to get a running start on your meal(s).  Before the dish start to cook the PC will have to build up pressure, this is not part of the cook time.   If you can find one with a removal pot and is electric, then life just became grand.  Clean up is a breeze and you do not have to consider remodeling the kitchen.

Here is my BBQ chicken.  Depending on the size of your cooker will depend on how much you will need for the recipe.  My PC is a four-quart size cooker and I used six legs and a small bottle of sauce. I need to try this with homemade sauce. Even though the PC infused the food I still have a tendency to pierce the meat. And because you are cooking in sauce there is no need to sear the meat.  You will also learn to use less salt due to the infusion of favor.

 

  • Chicken (I used legs)
  • MSS
    BBQ Sauce
  • Water
  • Apple juice

 

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Piercing the meat is optional but once this is done I use MSS for seasoning and allow the meat to marinate while I am making my sauce which is easy.  Mix all of your liquid ingredients together and pour one third of it on the bottom of the pot.  Place the seasoned chicken into the pot and pour the remaining liquid over the meat.  Make sure you fill the pot according to the directions of your PC.  Close the PC and set the time for fifteen minutes and then I can do other things.

 

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Just a reminder, before the dish starts to cook the PC will have to build up pressure, this is not part of the cooking time.  

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