Category: Recipes

Air Fryer Garlic Butter Lobster Tail

I love seafood! Recently I made a seafood feast with crab legs, lobster tails, mussels and clams and it was so delicious! I call it “working” on content but it’s a delicious way to work if you ask me! Anyway, I love lobster and I decided to try to switch up how I make it! These were cooked in the air fryer and I must say they came out phenomenal. So quick, so tender and so delicious.

The best way is to butterfly the lobster. I started doing this a while back to my tails and I love how they come out. It looks pretty professional, too but it’s so simple! Start by cutting the top of the shell, pull the shell open and using your fingers pull the meat out and lay on top of the shell. You still want the meat attached to the shell slightly to keep it in place.

This recipe has a very simple garlic butter. You can just use butter and lemon and keep very simple. Check out the recipe and cooking instructions below.

Air Fryer Garlic Butter Lobster Tails

Ingredients:
2 lobster tails, butterflied
1/2 stick salted butter, melted
1 garlic cloves, grated
1-2 tsp fresh lemon juice
2 tsp parsley
sprinkle salt
sprinkle pepper

Directions: Preheat the air fryer. (Mine preheats for 3 minutes at 400°) Add the lobster tails to an air fryer safe pan. Add the butter, garlic, parsley, lemon and salt & pepper to a bowl and mix well. Using a brush, brush the butter mixture over the lobster. Add into the air fryer and cook at 380° for 4 minutes. After 4 minutes, brush more butter onto the lobster and cook another 4-5 minutes until fully cooked. The tail is done when the meat turns a milky white and the shell is a bright red. Note: Cook time will vary depending on the size of the lobster tail. These lobster tails were only about 5 oz each, anything larger make take 10-12 minutes to fully cook. Avoid overcooking as the lobster will become chewy and rubbery if over cooked.

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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.

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Classic Sloppy Joes

Welcome to September! I know it’s not quite fall yet, but I’m eager for the fall temperatures! Summer is actually my least favorite season unless I’m on a beach or sitting by a pool and drinking a margarita! Anyways, fall and winter are perfect season for comfort food. That’s exactly what this recipe is! Pure and simple comfort food! This meal takes most people back to their childhood, kids love an excuse to get messy!! That’s the fun part!

I love this recipe because it’s quick, delicious and case easily be spiced up! If you like heat, add some cayenne pepper and hot sauce or even some jalapeños! This recipe is a perfect freezer meal, too! Make extra and put in a freezer safe container and freeze for up to 3 months! Just thaw and add to a sauce pan and heat on low! Give this recipe a try and let me know how you like it!

Ingredients:
1.5 lb ground beef (I use 90% lean)
1 large yellow onion, diced
1 large green pepper, diced
3 garlic cloves, minced
2 tbps olive oil
3 tbps tomato paste
1 tbps light brown sugar
2 tsp lite soy sauce
15 oz can tomato sauce (I use no salt added)
1 tbps Worcestershire sauce
1/2 cup water, more if needed

Seasonings:
1 tbps chili powder
2 tsp garlic powder
2 tsp onion powder
2 tsp garlic & herb seasoning, (optional)
1 tsp crushed red pepper (optional)
1 tsp salt or to taste
2 tsp salt or to taste

Or: Sloppy Joe seasoning packet

Directions: Heat a large deep skillet on high heat. Add in the olive oil and let heat 2 minutes. Add in the garlic and cook till fragrant. Next add in the pepper and onion and cook till tender and the onion is translucent. Add the ground beef to the pan and brown, breaking up while it cooks. (See Amazon items below for the best tool for breaking up ground meat) Add the seasonings above or the seasoning packet and mix well. Stir in the brown sugar. Add in the water, tomato sauce, tomato paste, Worcestershire sauce and soy sauce and mix well. Let simmer on medium low heat 10 minutes (this step is completely optional it just helps the flavors come through, but you can eat as soon as it’s completed.) If the sauce becomes to thick and you want a really sloppy Joe, add more water.

Spoon the Sloppy Joe mixture over a bun and either eat like a sandwich or eat it opened faced! Enjoy!

Hamburger Meat Chopper https://www.amazon.com/shop/garlic_and_oliveoil_veins

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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.

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Viral Baked Feta & Tomato Chicken Verison

Hello!!!!!!!!!!!!!!!!!!!! Have you missed me?? I’m so sorry I’ve been so MIA. My focus is on my new job and I’ve been beyond busy haven’t really spent to much time cooking up new recipes, unfortunately. I have made a few but not as many as I’d like.

I decided to give this viral baked feta and tomatoes recipe a try! I mean it’a all over, I had to! I’m watching the carbs so decided to do a chicken version of this viral recipe. O.M.G. It came out delicious. Full of flavor. You can easily do this with chicken breast which I’ll probably use next time. I made with chicken thighs.

You need to make sure to try this dish! It’s so yummy and you don’t even miss the pasta… well maybe a little.

Baked Feta & Tomato Chicken

Ingredients:
8 chicken thighs, boneless & skinless
1 8oz block feta cheese
3 garlic cloves minced or grated
1-1 1/2 cup grape tomatoes
3 T extra virgin olive oil (Use the good stuff here)
1/2 T Italian seasoning
2 t pepper
2 T fresh basil

Directions: Preheat oven 400°. In a medium size baking dish add in the tomatoes. Make a whole in the middle and add in the block of feta cheese. Drizzle the extra virgin over the tomatoes and completely cover the top of the feta cheese. Season the tomatoes and feta with Italian seasoning and pepper and mix tomatoes to fully coat. Place in the oven for 20 minutes until the tomatoes are blistered.

Remove pan from the oven and smash the feta cheese and mix in with the tomatoes. Add in the garlic and mix well. Spoon the feta mixture over the chicken thighs and return to the oven at 375°and bake for 20-25 minutes until the chicken is fully cooked. Internal temperature needs to reach 165°.

Remove chicken from oven let rest for a few minutes and then top with basil and serve. This dish would be great served with a vegetable side, over rice or mashed potatoes.


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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

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