Dinner

INGREDIENTS 2 russet potatoes, sliced into 1/4-inch sticks Extra-virgin olive oil, for drizzling Sea salt INSTRUCTIONS Preheat the air fryer to 380°F. Drizzle the potatoes with olive oil, sprinkle with salt, and toss to coat. Place the potatoes in the air fryer basket in a single layer so that the potatoes are not touching each other. You will have to work in batches. Air fry for 12 to 15 minutes*, flipping halfway, or until crispy. If your fries are not crispy, air fry them a little longer. Once all batches are finished, toss them all back into the air fryer (no need to place in a single layer this time) for 1 to 2 minutes to warm and re-crisp any that got cold from the first few batches.

INGREDIENTS 2 pounds frozen chicken wings 1 tablespoon light olive oil, avocado oil, or other oil 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1 teaspoon kosher salt 1/2 teaspoon black pepper INSTRUCTIONS Place the frozen wings in the basket of your air fryer. Cook at 400°F for 9-10 minutes until chicken is defrosted. Remove the chicken wings and place them in a bowl. Drain any liquid that accumulated in the air fryer basket. Add the oil, garlic powder, onion powder, paprika, salt, and pepper to the chicken wings and toss until the wings are coated with the spices. Place the wings back in the air fryer basket and cook at 400°F for 10-12 minutes until the wings are crispy and cooked through to an internal temperature of 165°F. Flip the wings halfway through cooking. NOTES Don’t overcrowd the basket. Cook the wings in a single layer so that they crisp up nicely. Once the wings are defrosted, make sure you drain the water in the basket before putting them back in the air fryer. This will help the wings crisp up. You can serve the wings naked or toss them with your favorite sauce. I like to toss them with my homemade honey buffalo sauce but you can also toss the wings with barbecue sauce, teriyaki sauce or your favorite wing sauce.

There are many different recipes for cassoulet, but this one is simple and flavorful. Serve it as a main course or as a side dish. The bread crumbs add a crisp texture to the soft beans. INGREDIENTS 5 slices bacon, cut into 1/2-inch- thick slices 1 medium yellow onion, chopped 2 cloves garlic, minced 1 cup chicken broth One 14.5-ounce can crushed tomatoes Two 14.5-ounce cans cannellini beans, rinsed and drained 2 cups fresh bread crumbs 3 tablespoons butter, melted 1/2 cup coarsely chopped fresh parsley INSTRUCTIONS Preheat the oven to 400 degrees F. In 3½-quart Dutch a oven, over medium heat, add the bacon and brown. Remove with a slotted spoon to a a plate and reserve, leaving the fat in the pot. Add the onions and sauté for several minutes until soft. Add the garlic and sauté for 2 minutes more. Add the broth, tomatoes, beans, and bacon and stir. In a medium bowl, toss the bread crumbs with the melted butter and parsley. Set aside. Transfer the Dutch oven to the oven and bake, uncovered, for 15 minutes. Meanwhile, in a medium bowl, toss the bread crumbs with the butter and parsley and set aside. Remove the Dutch oven from the oven, sprinkle over bread crumbs, and return to the oven for 10 minutes, or until the top is golden brown. Serve in warmed bowls.

INGREDIENTS 2 teaspoons extra-virgin olive oil 1 pound kielbasa or other smoked sausage, cut into 1-inch pieces 3 medium carrots, diced small 2 shallots, diced small Coarse salt and ground pepper 2 garlic cloves, minced 2 cans (15.5 ounces each) black beans, rinsed and drained 2 cups low-sodium chicken broth 3 tablespoons chopped fresh parsley, plus more for serving 1/4 cup plain yogurt, for serving INSTRUCTIONS In a large skillet, heat oil over medium-high. Add sausage and cook until browned on all sides, about 8 minutes. Transfer to a plate. Add carrots and shallots to skillet and cook until beginning to soften, about 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add black beans and broth and bring mixture to a boil. Add sausage, reduce heat to a rapid simmer, and cook until carrots are tender, about 12 minutes. Remove from heat and stir in parsley. Serve with more parsley and a dollop of yogurt. NOTES Make this dish up to 2 days ahead. Reheat gently and add parsley to serve. ...

INGREDIENTS For the chicken: 4 boneless, skinless chicken breasts 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon black pepper 2 Tablespoons olive oil 2 Tablespoons butter For the sauce: 1 1/2 cups chicken broth 3 Tablespoons cornstarch 1 cup heavy cream 4 cloves garlic minced 1 1/2 teaspoons Italian seasoning 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon red pepper flakes 1/2 teaspoon paprika 1/3 cup chopped sundried tomatoes drained 1/2 cup freshly grated parmesan cheese 10 fresh basil leaves chopped INSTRUCTIONS Season the chicken on both sides with the salt, garlic powder, onion powder, and black pepper. Heat a large skillet over medium-high heat. Add the olive oil and melt the butter. Sear the chicken breasts until golden brown, take the pan off the heat, and set aside. Whisk together the chicken broth and cornstarch in a bowl until there are no lumps. Add the chicken broth mixture to the bottom of an 8-quart slow cooker. Whisk in the heavy cream, garlic, Italian seasoning, salt, black pepper, red pepper flakes, and paprika. Place the seared chicken breasts into the slow cooker and pour the olive oil and butter from the pan on top. Top each piece of chicken with the chopped-up sundried tomatoes. Place on low for 6-7 hours. Take the chicken breasts out and whisk in the parmesan cheese to the sauce. Add the chicken back into the slow cooker, cover with sauce and add the basil, serve immediately. Notes Don’t cook this on high, there would be a good chance of the sauce scorching at a higher heat. It is great served over pasta, rice, mashed potatoes, or anything that can soak up that amazing sauce. You can skip the sear part but I think that adds flavor to the finished dish. If you do skip it, then I would add 4 Tablespoons of melted butter to the sauce. The sauce needs the butter/olive oil we pour over the chicken after searing. Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.

INGREDIENTS 1 (10 oz) can Rotel tomatoes and green chilies, drained 1 (8 oz) package cream cheese or Neufchâtel cheese, softened 2 cups cooked chicken, chopped or shredded 12 corn tortillas 2 cans red enchilada sauce 2 cups shredded Monterey Jack cheese INSTRUCTIONS Preheat oven to 350. Spray 9×13 baking dish with Pam. Add Rotel and cream cheese to a large skillet over medium heat and stir until very well combined and cheese is melted. Stir in chicken. Dip both sides of tortilla and then spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese and the remainder of the enchilada sauce. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

INGREDIENTS 1 lb. ground beef, pork or turkey 1 large onion, diced 1 small head of cabbage 2-3 carrots 4-5 cloves garlic, minced 1 tablespoon grated fresh ginger 1/2 teaspoon black pepper 2 tablespoons sesame oil 1 tablespoon vegetable oil 1/4 cup soy sauce INSTRUCTIONS Cook and crumble ground meat with onions in a very large skillet until meat is cooked through. Do not drain. You’ll need to select a skillet large enough to contain all the cabbage – divide everything evenly into two skillets if necessary. While meat and onions are cooking, cut cabbage into thin shreds; set aside. Peel carrots with a vegetable peeler then either dice small or use the peeler to shave off thin slices; set aside. Combine garlic, ginger, pepper, sesame oil, vegetable oil and soy sauce in a small bowl and stir to combine; set aside. Add cabbage and carrots to ground meat then cook and stir over medium-high heat for 3-4 minutes. Add soy sauce mixture then stir well. Reduce heat to medium and continue cooking for 5-10 minutes or until cabbage is tender.

INGREDIENTS 8 chicken thighs bone-in, skin-on 1/4 cup olive oil 1/4 cup fresh lemon juice 4 garlic cloves finely minced (I used my microplain to make sure the garlic is almost a paste) 2 tbsp herbs of your choice I used parsley, rosemary and oregano. Thyme, sage and marjoram are all good with chicken too. 1 tsp paprika 2 tsp salt 1 tsp black pepper INSTRUCTIONS Whisk together olive oil, lemon juice, garlic, herbs of your choice, paprika, salt and pepper then pour over chicken thighs. Allow to marinade for at least 30 minutes but up to 24 hours covered in the fridge. Preheat your grill for 15 minutes, medium to medium-low heat. It’s a good idea to have a cool spot on your grill where you can move the thighs if they brown too quickly. Cook the thighs for 10-12 minutes per side. For the last 5-10 minutes of cooking I turn the heat up and allow the thighs to char a little, making sure the skin is nice and crisp. Remove the thighs from the grill and allow to rest for at least 5 minutes before serving.

INGREDIENTS 1 1/2 pounds of chicken breasts boneless and skinless (about 3 breasts) 1/2 teaspoon ground pepper 1/2 teaspoon garlic powder 1/3 cup shredded Parmigiano Cheese divided 2 cups Zesty Italian Dressing 1 package 8 oz cream cheese, room temperature 1 box 16 oz rotini pasta INSTRUCTIONS Unpack your chicken breasts and pat dry with a paper towel. Place the chicken breasts in the slow cooker and with a fork, poke each breast 3 to 4 times. Sprinkle pepper, garlic powder, and half of the shredded cheese. Gently pour the Olive Garden dressing over the chicken Sprinkle the remaining of the shredded cheese and add the cream cheese on top. Cover and cook on High for 4 ½ hours to 5 hours. Cook your pasta. Drain. Set aside. You may want to add a little bit of olive oil (about 1 tablespoon) or butter, so it does not stick too much together. Once cooked, take the chicken out on a plate and shred the chicken using 2 forks. Place the chicken back into the slow cooker and mix well with the sauce. Mix until the chicken is all coated with the sauce. Add the cooked pasta and mix well until pasta and chicken are well coated. Keep warm until ready to serve Notes Keep leftovers in an airtight container in the fridge for up to 4 days You can cook the chicken on HIGH for 4 to 5 hours and LOW for 6 to 8 hours You can freeze the chicken once shredded in safe freezer bags for up to 3 months You don’t need to add the pasta to the chicken. You can serve the chicken over rice, over pasta, you can also use it in a baked casserole, and it is excellent in a sandwich as leftovers.

INGREDIENTS 1 1/3 pound pork shoulder 1/2 cup root beer 1/3 cup barbecue sauce INSTRUCTIONS Add the pork butt to a 4 quart or larger Crock Pot. Then pour the root beer over top of the roast. Drizzle the barbecue sauce on top of the meat. Cover and cook on LOW for 10 hours, without opening the lid during the cooking time. Once the cook time is up, remove the meat from the crock pot and shred using two forks. Discard any fatty pieces. Return the shredded meat back into the crock pot and mix it with the sauce. Serve warm. Notes Do not cook on HIGH temperature as the meat needs time to tenderize. Use your favorite root beer and barbecue sauce in this recipe