Air Fryer Pork Tenderloin

I just recently purchased an air fryer! So far, I’m loving it. I’m going to probably be expermenting with it often, so I will definately be sharing any tips and recipes with you.

This first one is going to be for a pork tenderloin. It came out PHENOMNAL. I loved the extra little char on the pork. The flavor was delicious and it cooked rather quickly. Check out the recipe below. I also added the air fryer oven that I have on my Amazon items I use at the top of this page.

Air Fryer Pork Tenderloin

Ingredients:
1 pork tenderloin, 2-3lbs
1/2 T olive oil
2 t ranch seasoning
2 t garlic & herb seasoning
salt, to taste
pepper, to taste

Directions: Preheat your air fryer at 400° for 4 minutes. (Note: That’s my air fryer preheat, 400° for 4 minutes you can preheat however long your specific air fryer recommends) Next rub the pork with olive oil and season with the seasoning. Rub in to make sure pork is fully coated. You don’t want a lot of extra oil on the pork. Just enough to get the nice char.

Add to your air fryer rack or basket. Cook at 400 for 18-20 minutes. Flip half way through. Remove from oven and let rest. I like my pork completely cooked, meaning very little if no pink at all. You can reduce or add time depending on your preferred doneness. I recommend you use a instant read thermometer to check temperature.

Note: Every air fryer is different. You may have to adjust the recipe to your specific type and model of air fryer. The best thing to do is use an instant read thermometer to check your pork. My air fryer is listed in Items I use on top of this page as well as the garlic & herb seasoning

Baked Buffalo Chicken Dip

One of my favorite party dips is buffalo chicken dip! I make it a lot when I go to parties or events. I seem to always get asked to make this dip. I love it because it reminds me of chicken wings which I LOVE! You can easily adjust the spice level on the dip.

There are a few different variations out there. I traditionally bake mine in the oven vs use a crockpot. However, I LOVE the idea of the crockpot because you can keep in there to serve and it will remain warm. See the notes after the recipe for tips on baking, making ahead of time and what chicken to use! Enjoy!

Baked Buffalo Chicken Dip

Ingredients:
3 cups cooked chicken, (canned chicken, rotisserie chicken or 2 chicken breasts shredded)
2 8 oz packages cream cheese
2 cups shredded cheddar cheese
1 cup Frank’s Red Hot (more or less based on taste)
1 cup Ranch salad dressing

Directions: Preheat oven to 375. In a deep sauté pan add in hot sauce on medium heat. Add in the cream cheese and heat until melted. Add in Ranch and mix well. Fold in the cheese and let it melt slightly. Stir in the chicken to completely coat. Add the chicken mixture to an oven safe dish. Bake in the oven for 20-25 minutes until bubbly and completely warmed through. Serve with celery, crackers or your choice of chips.

Note: You can make ahead and bake when needed. Just add about 10-15 minutes to cooking time when the dip is refrigerator cold. You can use any kind of chicken you’d like. If you’d prefer you can add all these ingredients to a crockpot and cook on low 2-3 hours. This is great for a party if you want to keep the dip warm.

Smothered Mushroom Pork Chops

These smothered pork chops are a delicious and quick week night dinner. I enjoy pork dishes but sometimes I need to spice it up a bite. This dish does it. I put together one night and luckily I took pictures along the way because it came out delicious. Give it a try! Yum!

Smothered Mushrooms Pork Chops

Ingredients:

6 boneless pork chops, (about 1/2 inch thickness)
2 T olive oil
16 oz sliced mushrooms
1 medium onion, diced
3 garlic cloves, minced
2 cups of half and half (or heavy cream)
3 T whipped cream cheese
2 T Worcestershire
1/4 cup Romano cheese, finely grated
2 t rosemary
salt (more for seasoning pork)
pepper (more for seasoning pork)
chives, optional

Directions: Heat a large sauté pan on high heat. Season the pork chops with salt and pepper generously on both sides. Add in 1 tablespoon olive oil to the pan and let heat 1-2 minutes. Next sear pork chops on both sides till you get a golden color. About 2-3 minutes per sides. Cook in batches if needed. Once pork chops are browned, remove from the pan and set aside.

Next add in the last of the olive oil. Let heat. Then add in the mushrooms, garlic and onion and let cook until tender. Cook the mushrooms until most of liquid cooks out. Season with salt and pepper. Add in the Worcestershire.

Once veggies are tender, pour in cream and let simmer 5-6 minutes, stirring occasionally. Next add in the cream cheese and continuously stir till the cream cheese melts. Mix in the Romano cheese and season the sauce with rosemary and salt and pepper to taste.

Add the pork chops back to the pan and let simmer on low 5-6 minutes till the pork chops are cooked through and the sauce has thickened.

To serve add the pork chop and top with a generus amount of mushrooms sauce. Top with chopped chives if so desired.



Deliciously Easy Creamed Spinach

I love love love creamed spinach! I usually get as a side dish when I’m out having a steak dinner. I’ve made a few version at home, but this is by far the best one yet! It’s beyond simple! You can’t ask for anything quicker, honestly. I am so excited to have another veggie side dish that’s super simple to make and taste phenomenal. This recipe is perfect to make ahead of time, perfect for holidays and perfect to make for a crowd.

Deliciously Easy Creamed Spinach

Ingredients:
1lb frozen chopped spinach, thawed
1 1/2 cups half and half or heavy cream
1/2 cup shaved parmesan
1/4 cup+ 1T grated Romano cheese
3 garlic cloves, minced
1 small onion, diced
1/2 T flour or 2 t xanthan gum
2 t olive oil
1 t crushed red pepper flakes, optional
salt, to taste
pepper, to taste

Directions: Heat a medium sauté pan on medium high heat. First squeeze out all the extra liquid from the thawed spinach before putting into the pan. Add in the olive oil and let heat 1-2 minutes. Next add in the onion and garlic. Let cook until fragrant and slightly tender.

Next add in the cream and xanthan gum (or flour). Cook for 5-6 minutes on medium stirring often. The mixture should start to become slightly thicker.

Next add in the cheeses and mix until fully melted. Season with crushed red pepper, (if using) and salt and pepper to taste. Enjoy!

Note: This can easily be made ahead of time and re-heated the day you are going to use it. Some water may accumlate in the spinach but when you heat it, that will evaporate. Also, sometimes people say using half and half will not make the cream spinach thick enough, for me that was never never

Cheesy Cauiflower Casserole

This cheesy cauliflower casserole is great for any side dish. Perfect for a holiday, party, or even just a regular week night! This recipe is actually made low carb. Really the only item that I used differently for a low carb option, was I used xanthan gum and almond vs white flour. You can easily omit that and use flour. Give this recipe a try! If you don’t love cauliflower, try making this…it will change your mind!

Cheesy Cauliflower Casserole

Ingredients:
2 lbs fresh cauliflower, cut in bite sizes pieces (or smaller, depending on preference)
1 stick butter, melted
1 small onion, diced
2 garlic cloves, minced
6 slices cooked bacon or 4 slices prosciutto crispy
2 t almond flour, or 2 T white flour
1 t xanthan gum
3 T Romano cheese, finely grated
2 cups cheddar cheese, shredded
1/4 cup, heavy cream/milk/half and half
1 T garlic & herb seasoning, (See Amazon link below for what I use)
1 t salt
1 t pepper
1/4 cup bacon or prosciutto (crispy), optional (for the topping)

Directions: Preheat oven 375°. Steam or blanch the cauliflower till fork tender. (Note: do not overcook the cauliflower or it will be mushy.) Once cauliflower is fork tender, drain it and add to a large bowl. In a smaller bowl, add in melted butter, onion, garlic, almond flour, xanthan gum and garlic and herb seasoning. Whisk together.

Add the butter mixture with the cauliflower and mix well, slowly pour in heavy cream. Fold in the Romano cheese and shredded cheddar cheese. Season with salt and pepper. Add to an oven safe casserole dish. Bake for 35-40 minutes or until bubbling and edges are starting to brown. Let sit for 5 minutes before serving. Top with crispy bacon or prosciutto. Enjoy!

Note: If you don’t have garlic and herb seasoning you can substitute with 1 t garlic powder, 2 t parsley, 1 t dill. This recipe can easily be made ahead of time. You can make and refrigerate for a few hours or even over night. Just add an extra 15-20 minutes to the cook time.

Keto Chicken Cutlets

Anyone who wants to reduce the amount of carbs in their daily diet, will loves these chicken cutlets. They are made with pork rind crumbs and they honestly come out so delicious. The cool thing about these chicken cutlets is you can use any flavor pork rinds you have. For example, they have spicy pork rinds and that would give the chicken a nice kick! If you are looking for more of a traditional chicken cutlet, stick with the plan flavor pork rinds. If you are craving a nice delcious chicken cutlet, and want a low carb option, please give this a try!

Keto Chicken Cutlets

Ingredients:
6 thin chicken breast, pounded into thin cutlets
2 cups plain pork rinds, finely chopped (use a food processor) (Or you can get the already crumbed pork rinds)
2 eggs, beaten
1/4 cup Romano or parmesan cheese, finely grated
2 t Italian seasoning
1 t garlic powder
1 t onion powder
1/2 t salt
1/2 t pepper
1/4 cup olive oil
1/2 lemon, optional

Directions: Heat a large sauté pan on high heat. Add in the olive oil and let heat until hot. About 3-4 minutes. Add pork rinds to a medium flat bowl. Whisk in the Italian seasoning, garlic powder & onion powder, cheese and half the salt and pepper. In a second bowl beat 2 eggs. season the chicken cutlets on both sides with the rest of the salt and pepper. Start breading the chicken. First add the chicken into the beaten egg and then into the breading mixture. Completely coat the chicken cutlet with the breading and add to a plate. Complete with all the remaining chicken cutlets.

Once ready to cook, make sure the oil is hot. Add in chicken cutlets to the pan, one by one. Let cook 3-4 minutes on high until golden brown and then turn over and cook another 3-4 minutes until golden. Remove from sauté pan and set aside. If you can’t fit all the chicken in one batch, do in 2 separate batches. Finish with a squeeze of lemon over chicken, if so desired. Enjoy!

Notes: If you can’t find think chicken cutlets just buy regular chicken cutlets and pound them to your desired thickness. Cooking times will vary depending on how thick your chicken breasts are.