Air Fryer French Toast Sticks

I’m obsessed with my new air fryer! I’ve had it since before the holidays and I honestly can’t get enough. I’ve been trying out so many delicious recipes. This recipe was one that surprised me! French toast sticks! Super simple, yet the flavors were awesome. Personally, I feel like it’s much easier than in a pan, and let’s be honest that’s pretty easy too.

Try this recipe if you want a quick breakfast. Keep in mind, every air fryer is different. The cook time and temperatures will vary.

Air Fryer French Toast Sticks

Ingredients:
8 slices of white bread or Texas toast
4 large eggs
3/4 cup milk
1 t vanilla extract
cinnamon, sprinkle (optional)

To serve:
favorite syrup
powdered sugar

Directions: In a bowl add in the milk, eggs and vanilla and whisk well together. Cut the slices of bread into thirds. Spray the air fryer rack or basket with cooking spray. Dip each stick into the egg mixture quickly on both sides. Remove from the egg mixture and place directly on the rack or in the basket. Complete with all break sticks. Sprinkle each stick on both sides with cinnamon, if desired. Preheat the air fryer. Add the rack or basket into the air fryer and cook at 350° for about 7-8 minutes flipping half way through. Cook until crispy. Remove from air fryer and sprinkle with powdered sugar and serve with syrup.

Notes: You can add regular sugar to the bread as well as the cinnamon. Personally I use the cinnamon and then powdered sugar. You can do whatever you like. I like mine on the crispier side as they are better to dip.

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.

Blue Cheese Crusted Filet Mignon

I love a good Filet Mignon!!  Having a tender piece of meat with a blue cheese crust is one of my favorite thing.  The first time I actually had it was a an upscale steak house.  It wasn’t soon after that I was attempting to make at home!  I was so surprised how it came out just like the restaurant. It’s not the healthiest, so I don’t make it often.

If you don’t love blue cheese like I do, you can definitely use a different cheeses. Parmesan or Romano cheese work wonderful too!

Blue Cheese Crusted Filet Mignon

Ingredients:

Crust:
1 stick salted butter, softened
1/4 cup + 2 T breadcrumbs, Italian seasoned
4 T crumbled blue cheese
1/2 T Extra virgin olive oil
2 t Italian seasoning
2 t garlic powder
2 t onion powder
1 t pepper
1 t garlic, finely minced or grated

Steak:
4-6 Filet Mignon, 6 oz each
Kosher salt
Pepper
1 T olive oil

Direction: In a medium bowl add stick of butter and smash down.  Sprinkle in the breadcrumbs and add in the seasoning (Italian Seasoning, garlic powder, onion powder and pepper.)

Next add in the garlic and blue cheese and mix together well. Make sure everything is fully incorporated.

Spread out plastic wrap and add the butter mixture into the middle. Fold over the plastic wrap and shape the butter into a thicker log.  Wrap tightly and place in the refrigerator for a few hours till it hardens.  Note: this butter will last 7-10 days in the refrigerator.

For the steak, season the meat generously with salt and pepper.  Heat a medium large skillet/cast iron to high heat.  Next add in the oil.  Sear the meat on both sides.  You will want to cook according to your taste.  I like mine medium rare, so I would cook it 3-4 minutes on each side depending on the thickness of the filet.

After the steaks are seared add them to a broiler safe dish/pan.  Slice the butter into about 1/2 inch discs. (Thicker if you want a thicker crust) Top the steaks with the butter, you may need 2 depending on the sides of the filets.

Place the steaks in the oven on broil for about 3-4 minutes. Watch the steaks and make sure the crust is nice and golden brown.  Too long and the crust will completely melt.  ( It will still be delicious, but not a crust)

Remove from the oven and let rest a few minutes before serving.  Serve with a nice baked potato.  Enjoy!

Spinach Pie

Happy Monday!! On the menu tonight was a spinach pie.  This is a delicious spinach filled pie with crispy phyllo dough. I made mine with slightly less phyllo dough just to keep it a little healthier and lower in carbs but I recommend adding a little more of the phyllo dough so you have a nice even crust.  This is great for brunch, lunch or dinner and great for a crowd.

Take a look at the recipe!

Spinach Pie

Ingredients:
16 oz frozen spinach, excess water squeezed out
1 1/2 cups, Ricotta
3/4 cup crumbled feta
3 eggs
1 small onion, chopped
2 garlic cloves, minced
1 T olive oil
1/2 T onion powder
1/2 T garlic powder
2 t oregano
2 t salt
1 t pepper
Oil cooking spray
6-8 phyllo dough sheets
2 T butter, melted

Directions: Preheat oven to 375°.  In a medium sauté pan on high heat add the olive oil, onion and garlic and cook till tender.  In a medium bowl add the spinach, onion and garlic and mix well.  Add in the 3 eggs, ricotta, feta cheese and spices and mix until smooth.

Spray a pie dish with oil cooking spray.  Then lay out 4-5 phyllo dough sheets in the middle of the pan, add in the spinach mixture.  Top pie with 2 extra phyllo sheets and then and fold over excess phyllo dough and press down.  Brush the top of the phyllo dough with the melted better, all over and in every nook and cranny.

Bake in the oven for 40-45 minutes.  Remove from the oven and let sit 5-7 minutes prior to cutting.  Serve immediately.

Notes: Use more salt if needed.  I feel like with the spinach you need more salt than normal.  You can use less phyllo dough if you’d like, that’s what I did.  But it’s much better when you have more.

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Shaved Brussels Sprouts Salad

Growing up I really didn’t care for brussels sprouts.  They smelled horrible and tasted just as bad, even if it had bacon mixed in.  As I got older I learned to like them prepared in certain ways.  I started experimenting with different recipes.

Earlier this year I had a brussels sprout salad at a Chicago restaurant and it was absolutely delicious.  It was something I never thought I’d enjoy, especially with raw brussels sprouts.

This is my take on a brussels sprouts salad.  Take a look and next time your in the store look for shaved brussels sprouts.  You can shave them or chop them yourself, but why put yourself through that if you can buy them shaved.  This is a great alternative to a lettuce salad. Use any toppings you like. Below are just an idea of some I’ve used.

Shaved Brussels Sprouts Salad

Ingredients:
3 cups shaved brussels sprouts

Optional Toppings:
Blue cheese
Roasted Pecans (or any nut)
Dried cranberries
Crumbled bacon
Avocado
Green onion (or any onions)
Olives (your choice)
Sliced tomatoes

Dressing:
4 T olive oil
1 T balsamic vinegar
2 t red wine vinegar
2 T fresh lemon juice
1 garlic cloves, grated
1/2 small onion, grated
1/2 T Dijon mustard

Directions: In a bowl whisk together all ingredients for the dressing and set aside.  Let sit 15 minutes so the flavors can marry.  Then mix shaved brussels sprouts, toppings and dressing and toss together.  Serve immediately.

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Baked French Fries with Romano Cheese & Parsley

Eating healthy is hard! It’s hard for anyone who loves to eat. I constantly crave all the bad things. Like pizza, tacos, wings, burgers or fries. I wish I craved fruits and vegetables. I will never be that person, unfortunately.

So, when your eating healthy you really learn new ways to make your favorites. That’s what happened with these baked french fries. I decided to make some and they came out great. It’s great alternative. I made them with a lean blue cheese burger with no bun.

Baked French Fries with Romano Cheese & Parsley

Ingredients:
2 Russet potatoes, cut into matchsticks/fries
2 T oil
2 t garlic powder
3 t salt
1 T Romano cheese
2 t parsley

Directions: Preheat oven to 375. In a bowl add the potatoes, 1 t of salt, garlic powder and olive oil. Mix well to coat all of the potatoes. Bake in oven for 50-60 minutes. flipping half way. When completed add cooked fries to a bowl and sprinkle the remaining salt, parsley and Romano cheese and serve.

Note: You can cook these longer if you’d prefer. It all depends on what texture you are looking for. I only made 2 potatoes as they should be eaten all at one time. They may not be great left over. Feel free to add a slight drizzle of oil when they come out of the oven to help the seasoning stick.

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