Pan Seared Chicken Breast

Chicken is one of the most used protein! Chicken unfortunately, is also one of the hardest proteins to get correct. So often the chicken come out over cooked and stringy. I will show you the best pan seared chicken breast. So juicy and tender and perfectly seared! I get a lot of questions on chicken breast so as simple as this dish is, I wanted to share it!

Pan Seared Chicken Breast

Ingredients:
3-4 chicken breasts, boneless and skinless 1 inch thick
1 tbsp olive oil
1 tbsp garlic and herb seasoning
sprinkle salt
sprinkle pepper

Direction: Heat a medium size sauté pan on medium high heat. Add in olive oil let heat 2 minutes. (Note: You want the pan to be hot, this will be how you get that nice golden sear.) Add in chicken breasts and cook for 4-5 minutes on each side. Cook times may vary based on the thickness of the chicken breast. You need an internal temperature of 165°, make sure to check the thickest part of the breast. This is where a meat thermometer comes in handy. Remove chicken from the pan and let rest a few minutes before enjoying.

Cheesy Mushroom Chicken

Hi all! I just got back from an amazing vacation and I’m trying to dedicate more time to my cooking as it is such a huge passion. My new job has been super busy still, but I’m getting a new partner soon so hopefully things will get to normal and I can be more active with this blog! Don’t worry I’m cooking, I’m just not able to get the recipes shared!!

Anyways….back to the food. I made this super basic chicken recipe tonight. I say basic as it’s really got only a few ingredients and it’s great for a weeknight meal. It’s relatively healthy and can easily be turned into a low carb/keto dish. I’ve been trying to keep things a little more simple during the week so that’s where this recipe came from. Give it a try!

Cheesy Mushroom Chicken

Ingredients:
4-6 thin chicken cutlets
1/2 cup flour
16 oz sliced mushrooms (any kind)
1 cup aged white cheddar, grated (I used a rustic bigger grater)
3-4 T olive oil
2 t garlic powder
2 t onion powder
1 t salt
1 t pepper

Directions: Heat a large sauté pan on high heat. In a medium bowl add in the flour and season with 1 t garlic powder, 1 t onion powder, half the salt and pepper. Mix well. Add the chicken and dredge in the flour and shake off excess flour and set aside. Complete with all chicken cutlets.

Once pan is heated add 1-2 T of olive oil to pan and let heat 2 minutes swirl the oil around in the pan. Add in the chicken and cook until golden brown on both sides and cooked through. About 3 minutes on each side on medium heat. Remove the chicken from the pan and set aside.

Add in another tablespoon of oil and add in the sliced mushrooms. Season with the remainder of the spices, garlic and onion powder, salt and pepper. Cook these mushrooms till as much of the water is cooked out as possible most. TRUST ME you will be happy you did. The mushrooms will get golden brown in color and the flavors will really come through. Remove mushrooms from the pan and add the chicken back in.

Top the chicken cutlets with the golden delicious mushrooms and sprinkle over the aged white cheddar. You can use as much and as little as you like. I was trying to be a little healthier and used less cheese but honestly I should have smothered it with cheese! Turn pan on low and cover until cheese is melted.

Remove from the pan, serve and enjoy!

Notes: Adjust the cooked time based on the thickness of the chicken you are using. The chicken should be cooked to 165°. The flour can easily be omitted for low carb lifestyles.

Air Fryer Sausage & Cheese Egg Muffins

Hi everyone! I’m so sorry for the delays with recipes. Life has been BUSY! The new job is keeping me busy. I have recipes to share, but just trying to take some time to disconnect after the work week and enjoy life. I’ll get to post them soon!

Anyways, We all know by now there isn’t much I won’t try in my air fryer. I have been trying some egg recipes. I really am not a fan of eggs or breakfast, so I try and keep it really easy for myself and prep some healthy breakfasts! I must admit, these egg muffins are delicious. You can use any flavor combinations you like! Sausage, bacon, ham, all different cheeses, or veggies!

Give these a try and let me know how you enjoyed them!!

Cheers!

Air Fryer Sausage & Cheese Egg Muffins

Ingredients:
11 eggs
1lb ground breakfast sausage, cooked & crumbled
1 cups shredded cheddar cheese
2 t salt
2 t pepper
2 T milk/water

Tools: (See Amazon Link below)
Silicone muffin cups
4 cup measuring cup

https://www.amazon.com/shop/garlic_and_oliveoil_veins

Directions: In a large measuring cup (4 cups) crack in the eggs. Completely whisk the eggs. Then whisk in the water or milk well. Season eggs with salt and pepper and set aside. Preheat the air fryer. (My oven AF preheats at 400° for 4 minutes) Add silicone muffin cups to the air fryer rack. Add cheese to bottom of the muffin cups and top with some cooked breakfast sausage evenly over the cups. Gently pour in the egg mixture into each muffin cup.

Place in the air fryer 300° for 12-13 minutes. I place mine on the middle rack for first 6 minutes and move to top rack for the rest of the time. Place a tooth pick or knife in the middle to make sure the egg is completely cooked. Let cool slightly and enjoy.

Note: These little bits of goodness are fantastic for meal prepping. I’ve never actually enjoyed them fresh except when I took a bite to try it. Usually I make on Sunday and heat up quickly in the microwave during the week. They come out delicious!

Delicious French Onion Soup

French onion soup is one of MY favorites. I feel like since the soup itself is not super fattening I can load up with crusty crostini & cheesy goodness! When I make this soup at home, I don’t get that delicious topped cheese like they do in restaurants, but this comes out tasting exactly the same. If you haven’t made French onion soup at home, you should try it. It is a little more time consuming because the onions could take a good 45 minutes to get that nice deep caramelization. Just make in an extra large pot and make 10lbs of onions and you’ll have plenty of left overs, LOL!

You need to have a little time to make this soup, but I promise you it will be worth the wait Give this recipe a try!

Delicious French Onion Soup

Ingredients:
8 large yellow onion, sliced
3 T garlic, minced
4 T butter
2 T olive oil
3 T balsamic vinegar
1/2 cup white wine
6 cups beef broth, low sodium
1 T dried thyme
1 T xanthan gum (Or 4 T flour)
salt/pepper, to taste

Extras:
Crusty bread
Italian cheese, gruyere, swiss or any other white cheese you’d like

Directions: In large soup pot add in olive oil. Let heat 2 minutes. Next add in the onions and mix well. You will want to cook these onions on medium heat for 35 minutes mixing often! Cook until the are close to being fully caramelized, then add in the balsamic vinegar and let cook another 10 minutes.

Next add in the butter and xanthan gum and the white wine and mix well. Cook for 3 minutes mixing often. Next add in the beef broth, thyme and season with salt and pepper. Cover and let cook on medium high heat 20 minutes, stirring a few times. Check the soup and make sure it’s thickened. If not to your preferred thickness, add in more xanthan gum and cook another 7-8 minutes.

Slice baguette into 1/2 inch slices, crisp up bread in the oven or air fryer.

To serve, add to a soup bowl and top with a few pieces of the baguette and top with cheese of your choice. Add to the oven or air fryer for the cheese to completely melt, serve!

Egg Roll Bowl

This dish seems to be all the rage right now. It’s a healthier low carb option to an egg roll! You can really mix this up with any ingredients you like. It’s a great dish for a weeknight because it can be put together very quick! I’ve been asked to make it and post my recipe, so here it is. I personally don’t think it’s fantastic, but it’s a good healthier meal for a weeknight! Give it a try and you be the judge!

Egg Roll Bowl

Ingredients:
1 lb ground turkey/pork/chicken
16 oz bag- tri color coleslaw
1T olive oil
2 garlic cloves, minced
1 small onion, diced
1 red pepper, diced
2 T light soy sauce
2 T Hoisin sauce
1 t salt
1 t pepper
1 t chili powder
1/2 cup water chestnuts, optional

Optional Toppings:
green onions
sriracha
avocado
sesame seeds

Directions: Heat a medium sauté pan on medium high heat. Add in the ground meat and brown the meat until fully cooked, breaking up into small pieces. Once the meat is cooked, take out and set aside. Add in the olive oil to the pan and let heat 2 minutes. Next add in the garlic, onion, and red pepper and let cook about 3-4 minutes, until slightly tender. Then add in the coleslaw and mix well. Cook until the coleslaw starts to soften. (Note: watch that it doesn’t get to soft or it will become mushy.) Cook about 7-8 minutes, mixing often. Reduce or add time depending on how fast the coleslaw is cooking. Return the meat to the pan. Lower the heat to low and add in the soy sauce and hoisin sauce, mix well. Season the mixture with salt, pepper and chili powder. If using the water chestnuts add those in and mix. Cook on low for 5 minutes until everything is heated through. To serve, add to a bowl top with green onions, siracha and avocado or any toppings of your choice and enjoy!

Air Fryer London Broil

I love my air fryer. I’ve been experimenting with all different recipes. One I’ve done a few times already is London Broil. London Broil roast is like a big lean steak, that’s how I see it. It’s got very little fat. It’s usually about 12 inches long and 2 inches thick. When it’s cooked properly it can come out delicious. It’s a great lean protein. It’s perfect on it’s own, or used in a salad, quesadilla, tacos you name it!

The meat can get a little tough, so you want to try and cook it to a lower temperature and then watch it from there. Give this London Broil a try and you won’t regret it!

Air Fryer London Broil

Ingredients:
1 London broil, 2 lbs
1 T olive oil
1 t garlic powder
1 t onion powder
1 t steak seasoning
1/2 t salt
1/2 t pepper

Directions: Preheat air fryer at 400°. Rub the London broil with the oil and season with above seasonings on both sides. Add the London broil to the Air Fryer rack or basket. (Note: I have an air fryer oven with a rack.)

Cook the mean at 400° for 13-15 minutes flipping half way. Check the temp with an instant read thermometer. 135° for medium rare and 145° for medium to well. Let the mean rest at least 5-7 minutes before slicing. Serve with horseradish sauce if you’d like and your favorite sides. Great for leftovers!

Note: