My Recipes

Keeping track of stuff I cook

Recipes

  • Baked Chicken with Plums, Ginger and Soy

    Kathy Fragen
    Baked Chicken with Plums, Ginger and Soy
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    Baked Chicken with plums, ginger and soy

    Prep Time30 minutes
    Cook Time1 hour
    Total Time1 hour 30 minutes
    Course: Main Course
    Servings: 8
    Author: Avoca book 1 – via Anne Buggy

    Ingredients

    • 8 chicken breasts
    • 4 tablespoons olive oil
    • 1 onion
    • 25 g/ 1 oz butter
    • 2 tablespoons lemon juice
    • 1 tablespoon soy sauce
    • 1 teaspoon ground ginger
    • 1 tablespoon tomato puree
    • 2 tablespoons soft brown sugar
    • 1 teaspoon salt
    • 350 g./ 12 oz plum jam
    • 1 teaspoon dry mustard powder
    • A dash of Worcestershire sauce
    • 1 garlic clove
    • 6 fresh plums stoned and quartered

    Instructions

    • Season the chicken pieces, then brown them lightly in olive oil. Set aside.,
    • In a separate pan, gently sauté the onion in the butter for 10 minutes or until soft.
    • Add all the remaining ingredients except the fresh plums.
    • Simmer for 15 minutes.
    • Arrange the chicken pieces in a single layer in baking dish. Cover with the sauce and scatter over the plum quarters.
    • Bake in a oven preheated to 180c/350F/gas mark 4, for 45 minutes or until bubbling.

  • Air Fryer Meatloaf

    Kathy Fragen
    Air Fryer Meatloaf
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    Air Fryer Meatloaf

    Prep Time15 minutes
    Cook Time25 minutes
    Total Time45 minutes
    Course: Main Course
    Cuisine: American
    Servings: 4 servings
    Calories: 340kcal
    Author: Holly Nilsson-Spend with Pennies

    Equipment

    • Air Fryer

    Ingredients

    • 1 pound lean ground beef
    • ½ green bell pepper finely diced
    • ⅓ cup seasoned bread crumbs
    • ¼ cup onion* finely diced see note
    • 2 tablespoons milk
    • 2 tablespoons parmesan cheese grated
    • 1 tablespoon fresh parsley chopped
    • 1 clove garlic minced
    • 1 egg yolk
    • ½ teaspoon Italian seasoning
    • ¼ teaspoon salt and pepper to taste
    • Topping
    • ¼ cup tomato sauce
    • ¼ cup chili sauce

    Instructions

    • Preheat air fryer to 350°F.
    • Mix all meatloaf ingredients in a large bowl just until combined.
    • Divide the mixture into 2 and shape into small meatloaves, about 5″ long by 2″ wide.
    • Cook in the air fryer for 20 minutes.
    • Combine topping ingredients in a small bowl. Add topping and cook an additional 5-7 minutes or until meatloaf reaches 165°F.
    • Rest 5 minutes before serving.

    Notes

    For a milder onion flavor, fry the onion in 1 tablespoon butter until tender. Cool completely before adding.
     
    Don’t overmix the meat, mix just until combined.
     
    Preheat the air fryer before adding the meatloaf.
     
    Air Fryers can vary so be sure to use an instant read thermometer to check the internal temperature of the meatloaf and ensure it reaches 165° F.
     
    Check the meatloaf early to ensure it doesn’t overcook. Add more time as needed.
     
    Rest the meatloaf before slicing so it doesn’t fall apart.
     

  • Caramelized Onion and Potato Flan

    Kathy Fragen
    Caramelized Onion and Potato Flan

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    Caramelized Onion and Potato Flan

    Prep Time30 minutes
    Cook Time1 hour 15 minutes
    Total Time1 hour 45 minutes
    Course: Side Dish
    Servings: 8
    Author: Ann Buggy

    Ingredients

    • 2 Tbsp Butter
    • 2 Large Onions, Thinly sliced
    • 6-8 Medium Baker Potatoes, peeled and thinly sliced
    • Salt and Freshly ground Pepper to taste
    • 1/2-3/4 Pound Gruyere Cheese
    • 4-6 Cloves Crushed garlic

    Instructions

    • In a large frying pan over medium heat, sauté onions in butter until deep golden brown, about 20 minutes. Cooking slowly to caramelize.
    • Grease a 9X13 inch pan or large round baking dish.
    • Layer half the potato slices in a shingle fashion and season.
    • Top with half the onions and cheese.
    • Repeat next layer, ending with cheese.
    • Bake 350 degrees F. for 1 hour 15 minutes or until potatoes are fork tender.
    • Cut in squares or wedges to serve.

  • Chia Pudding

    Kathy Fragen
    Chia Pudding
    Chia Pudding
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    Chia Pudding

    Prep Time5 minutes
    Total Time5 minutes
    Course: Breakfast, Snack
    Cuisine: American
    Servings: 4 people
    Author: Patricia Paz-Altschul

    Ingredients

    • 1 Cup Califia Farms Toasted coconut milk
    • 2/3 Cup Chia Seeds
    • 1/2 Tsp Mexican Vanilla
    • 1/4 Tsp Cinnamon
    • 1 Tsp Maple Syrup
    • 2 Tbsp Oats

    Instructions

    • Combine above ingredients in a bowl.
    • Stir, wait 5 mins.
    • Stir again and wait 5 mins.
    • Stir until it begins to thicken.
    • Pour into a mason jar and store in fridge.
    • Spoon over blueberries, yogurt or your favorite fruit.

    Notes

    If you like your pudding more fluid, cut the chia seeds in half.

  • Air Fryer Pork Belly Bites

    Kathy Fragen
    Air Fryer Pork Belly Bites
    Air Fryer Pork Belly Bites
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    Air Fryer Pork Belly Bites

    Prep Time20 minutes
    Cook Time20 minutes
    Total Time40 minutes
    Course: Appetizer
    Cuisine: American
    Servings: 15 pieces
    Calories: 80kcal
    Author: Amanda Retake-iamhomesteader.com

    Equipment

    • Air Fryer

    Ingredients

    • 1 1/2 pounds pork belly patted dry
    • 3 tablespoons canola oil
    • 1 tablespoon brown sugar
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • 1 teaspoon pepper

    Instructions

    • Preheat the air fryer to 400°F.
    • Pat dry the pork belly and cut it into 1-inch pieces. (If the pork belly has thawed to room temperature, put it in the refrigerator for a few minutes to harden it up a bit for easier cutting.)
    • Meanwhile, in a large bowl, combine the oil, brown sugar, garlic powder, salt, and pepper.
    • Add the pork belly pieces to the oil mixture, covering each piece.
    • Lay the pork belly pieces in a single layer in the air fryer basket. (I was able to fit all of the pieces in the basket, but you may need to split them up into two or three batches, depending on the size of your air fryer.)
    • Air fry the pork belly cubes for 18-20 minutes, shaking and flipping them a couple of times throughout the cooking time. Please note: air frying times will depend on the size of your pork belly pieces and the size of your air fryer.
    • Remove from the air fryer and serve warm.

  • Air Fryer Juicy Cornish Hens

    Kathy Fragen
    Air Fryer Juicy Cornish Hens
    Air Fryer Juicy Cornish Hens
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    Air Fryer Juicy Cornish Hens

    Prep Time10 minutes
    Cook Time35 minutes
    Total Time45 minutes
    Course: Main Course
    Cuisine: American
    Servings: 4 people
    Author: Brandi Crawford

    Equipment

    • Air Fryer
    • Meat Thermometer
    • Air Fryer Parchment Paper
    • Oil Spray bottle

    Ingredients

    • 2 Cornish hens Mine weighed 1 1/4 pounds each.
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon ground thyme
    • 1/2 teaspoon ground rosemary
    • 1 teaspoon poultry seasoning
    • salt and pepper to taste
    • cooking oil (I use olive oil)
    • 2-4 slices fresh lemon

    Instructions

    • Spray the air fryer basket with cooking oil. Place the lemon slices in the basket.
    • Pat the cornish hens dry. I use paper towels.
    • Rub both sides of each bird with oil. Sprinkle the seasonings and spices on both sides.
    • Place the cornish hens breast side down in the air fryer on top of the lemons. You don’t want the legs to overcook.
    • Air fry for 25 minutes on 350 degrees.
    • Open the basket and flip the corn hens. Cook for an additional 10-15 minutes or until your cornish hens have reached an internal temperature of 165 degrees. Use a meat thermometer. If you like really crispy skin, adjust and add additional cook time as necesary.
    • Place the meat thermometer in the thickest part of the chicken, which is typically the chicken thigh area. I like to test the breast too, just to ensure the entire chicken is fully cooked
    • Remove the hens from the air fryer basket and place it on a plate to rest for at least 15 minutes before cutting into the chicken. This will allow the moisture to redistribute throughout the chicken before you cut into it.

    Notes

    • I buy my hens with the giblets removed. If you have hens with the giblets you will have to remove them from the cavity.
    • Be sure to wash your hands and kitchen utensils really well after handling raw chicken.
    • Try to season every inch of the chicken to avoid bland chicken. Use more seasoning than the recipe suggests if needed.
    • Removing the chicken without altering the presentation can be tricky. The chicken will need to rest after cooking. If you are having trouble removing the chicken with tongs (without altering the presentation), you can always allow the chicken to cool some and then remove it with your hands.
    • Use any of your favorite seasonings. Common seasonings include poultry seasoning, sage, paprika, and more.

  • Baked Greek-Style Chicken with Feta

    Kathy Fragen
    Baked Greek-Style Chicken with Feta
    Unknown-1
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    Baked Greek-Style Chicken with Feta

    Prep Time20 minutes
    Total Time5 hours 20 minutes
    Course: Main Course
    Cuisine: American
    Servings: 6
    Author: Mashama Bailey

    Ingredients

    • 7 garlic cloves divided
    • 1 cup olive oil divided
    • 2 tsp. grated lemon zest plus 1/2 cup fresh juice (from 4 lemons), divided
    • 1 Tbsp. plus 1/2 tsp. black pepper, divided
    • 2 tsp. dried oregano
    • 1 1/4 tsp. kosher salt divided
    • 2 dozen split chicken wings
    • 1/4 cup chopped fresh flat-leaf parsley
    • 1/2 tsp. cayenne pepper
    • 2 oz. feta cheese crumbled (about 1/2 cup)

    Instructions

    • Peel and crush 6 of the garlic cloves, and place in a very large bowl. Add 1/2 cup of the oil, 1/4 cup of the lemon juice and 1 tablespoon of the black pepper. Add zest, oregano and 1 teaspoon of the salt; stir to combine. Stir in wing pieces; cover and marinate at least 4 hours or up to overnight in refrigerator.
    • Remove wings from refrigerator, discard garlic, and let stand until room temperature, about 30 minutes. Preheat oven to 375°. Place wings on a wire rack on a baking sheet lined with aluminum foil, and sprinkle with remaining 1/4 teaspoon salt. Bake in preheated oven until skin is golden brown and crisp, about 50 minutes.
    • Meanwhile, grate remaining garlic clove, and place in a 1-pint jar with a tight fitting lid. Add parsley, cayenne and remaining 1/2 cup oil, 1/4 cup lemon juice and 1/2 teaspoon black pepper. Shake until combined.
    • Transfer wings to a platter; pour dressing over wings. Sprinkle with feta, and serve immediately.
    • Quick tip! To get extra-crispy chicken, Bailey recommends tossing them at least once while baking: “Moving the wings around will fully render the fat in the skin and crisp them up.”

  • Fall off the bone ribs

    Kathy Fragen
    Fall off the bone ribs
    FALL OFF THE BONE RIBS
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    Fall off the bone Ribs

    Course: Main Course
    Cuisine: American
    Servings: 4

    Ingredients

    • 1 rack baby back ribs membrane removed

    Dry Rub

    • 2 Tablespoons paprika
    • 1 Tablespoon black pepper
    • 3 Tablespoons brown sugar
    • 2 teaspoons coarse salt
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon cumin
    • 1 teaspoon chilli powder
    • 1/2 teaspoon dry mustard

    BBQ Sauce

    • 1/2 c brown sugar bbq sauce
    • 2-3 Tablespoons honey
    • Parsley

    Instructions

    • Prepare the oven and preheat to 150 degrees C or 300 degrees F.
    • Arrange the ribs onto a heavy-duty aluminium foil.
    • In a small mixing bowl, all the dry ingredients. Whisk until well mixed.
    • Generously season the ribs with the mixed spices.
    • Wrap the ribs with the foil and place them onto a large baking sheet.
    • Place the baking sheet inside the preheated oven and bake for 3 hours.
    • Remove the ribs from the oven and unwrap them.
    • In a small mixing bowl, add the honey and bbq sauce. Stir until well mixed, then brush it all over the ribs.
    • Put the ribs back in the oven and let them sit on the lowest rack. Broil for 3 to 5 minutes or until nicely brown.
    • Remove from the oven and brush them with more bbq sauce.
    • Sprinkle parsley on top.
    • Serve and enjoy!

  • Fondant Potatoes

    Kathy Fragen
    Fondant Potatoes
    Fondant Potatoes
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    Fondant Potatoes

    Prep Time20 minutes
    Cook Time40 minutes
    Total Time1 hour
    Course: Side Dish
    Cuisine: American
    Servings: 4

    Ingredients

    • 4 large russet potatoes
    • 2 tablespoons vegetable oil
    • 2 tablespoons unsalted butter
    • 1 cup chicken stock
    • 1 teaspoon fresh thyme leaves
    • Kosher salt to taste
    • Black pepper to taste

    Instructions

    • Preheat oven to 425°F.
    • Peel the potatoes and slice off the ends so you can stand the potato upright. Cut the potatoes equally in half once more.
    • In a large oven safe skillet add vegetable oil and set over medium high heat.
    • When the oil is hot add the potatoes flat side down. Cook the potatoes until they are golden brown on the bottom, about 6-8 minutes per side. Add butter to pan before browning second side.
    • Pour the chicken stock, butter, and thyme sprigs into the pan and place the pan into the oven. Bake for 25-30 minutes or until the potatoes are fork-tender.
    • Remove the potatoes from the oven, sprinkle with kosher salt, and black pepper.

  • Chicken & Black Bean Quesadilla Stackers

    Kathy Fragen
    Chicken & Black Bean Quesadilla Stackers
    Chicken & Black Bean Quesadilla Stackers
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    Chicken & Black Bean Quesadilla Stackers

    Course: Main Course
    Cuisine: Mexican
    Servings: 4

    Ingredients

    • Non-stick cooking spray
    • 1 tablespoon Olive or canola oil
    • 1 Onion diced
    • 2 Garlic cloves minced
    • 1 Red bell pepper diced
    • 1 Small can of green chilies drained
    • 3 cups Shredded rotisserie chicken
    • 1 teaspoon Cumin
    • 1 teaspoon Chili powder
    • Kosher salt to taste
    • Black pepper to taste
    • 2 Cans of black beans drained and rinsed
    • 2 cups Grated cheddar or Monterey Jack cheese
    • 8 Tortillas
    • 1/4 cup Fresh cilantro leaves
    • 1/4 cup Sour cream
    • 1/2 cup Pico de gallo
    • 2 Limes cut into wedges
    • 1 Avocado diced

    Instructions

    • Heat the oven to 400 degrees F.
    • Spray a spring-form pan with nonstick spray and set it aside.
    • Heat a non-stick skillet over medium-high heat and add in the oil. When hot, add in the onion, garlic and bell pepper. Season with salt and cook until tender, about 3 minutes. Add in the chilies, chicken and spices and stir to combine. Taste for seasoning and remove from the heat.
    • Place the beans in a bowl and season with a little salt and a spoonful of the pico de gallo, then set aside.
    • Place a tortilla into the spring-form pan and top with some of the beans and cheese. Top with another tortilla and then the chicken mixture and a little cheese. Repeat with another layer of tortilla, beans, tortilla, chicken — until all ingredients have been used and the last layer is a tortilla. Top with the remaining cheese and place onto a baking sheet and into the oven.
    • Bake for about 20 minutes and then let rest for 5 minutes before slicing. Slice and serve with all of your desired toppings.