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.

Creamy Sweet Potato Casserole

I love sweet potatoes. I try and make a recipe with sweet potatoes at leeast once a week, even if it’s just a simple baked one! They are healthy and good for you so good to have to your diet. This recipe isn’t so healthy and is a little more induldgent. This sweet potatoe casserole is nice and creamy smooth and toped with brown sugar, butter and pecans. YUM! This is a perfect holiday sidedish.

You can make this casserole with fresh or canned sweet potatoes. Whichever you’d like. Please take a look and drool a little!! 🙂

Creamy Sweet Potato Casserole

Ingredients:
4 cups cooked sweet potatoes
1/2 cup granulated sugar
2 large eggs, beaten
1/2 stick butter, melted

Topping:
1/2 stick butter, cubed
1/4-1/2 cup chopped pecans
3/4 cup brown sugar
1 cup mini marshmallows

Directions: Add cooked sweet potatoes to a large bowl. Add in eggs, butter and sugar to the bowl. Using a hand mixer, mix until completely smooth and lump free. (Note: you can use a spoon if you don’t have a hand mixer, it just may not be super smooth, and that’s ok.)

Next add the sweet potatoes to a oven safe baking dish. Top evenly with brown sugar and chopped pecans. Add the butter cubes over the top of the brown sugar. Bake in oven at 375° for 30-40 minutes or until bubbly and brown. Lastly remove from oven and add the mini marshmallows on top and bake for another 8-10 minutes until they are soft but not melted. Remove from oven and let sit for 5 minutes before serving.

Note: This can be made ahead of time and popped in the oven the day of. Just note you may need longer cook time since mixture will be refrigerator cold. You can also use canned sweet potatoes if you prefer, I’d just rinse them as they may add extra sweetness. Or instead you can just reduce the sugar in the potatoes.




Scallop Gratin with Crispy Prosciutto

I hope everyone had a wonderful holiday. In my family we always do seafood on Christmas Eve. We are Italian and it’s been a tradition for as long as I can remember. I made this scallop dish and it was a hit and super delicious and rather simple.

Scallops are one food item I have gotten a lot of questions about. People are worried about overcooking the scallops. That’s a common thing actually. If you are searing them, it’s a hot pan for 2-3 minutes on each side. You want the inside glistening when you cut into it. For these they are baked an take a little longer. There is so many different ways to use scallops. Check my recipes for seafood and you’ll find the scallop tacos. They are to die for as well.

For now, check out this upscale simple recipe!

Scallop Gratin with Crispy Prosciutto

Ingredients:
4 oz prosciutto or par-cooked bacon, minced or rough chopped
1/4 cup white wine
1 1/2- 2lbs bay scallops, rinsed, dried and mussel removed

Topping:
1 stick butter, soften
¾ cup plan panko breadcrumbs
3 T fresh lemon juice
3 garlic cloves, minced or grated
3 T olive oil
2 medium shallots, small diced
¼ cup parsley, chopped
2 t garlic powder
2 t onion powder
2 t kosher salt
1 t pepper

Directions: Heat oven 425°. In a medium baking dish add the wine and top with the scallops. In a medium bowl add all ingredients for the topping and mix well till incorporated. I used a fork to mash the butter and get everything fully mixed. Add mixture evenly on top of the scallops. Sprinkle with prosciutto or bacon. Bake in oven 12-16 minutes. Serve hot. Feel free to serve with bread for dipping in butter mixture.

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Pulled Pork Nachos with BBQ Sour Cream

I love to create new dishes with left overs. I don’t mind using my left overs if I can repurpose them into a new dish. That is what I did here. I made nacho with left over pulled pork. It’s great to keep some left overs in your freezer for a quick meal during the week. I’m a huge nacho fan. I can eat them all different ways and all the time. These are made to be slightly, (I said slightly) healthier. I used a lot less cheese than normal but they still came out amazing.

I baked these nachos in the oven but you can also do in the microwave! Take a look at this recipe that is sure to please anyone.

Pulled Pork Nachos with BBQ Sour Cream

Ingredients:
8-10 oz tortilla chips
10-12 oz cooked pulled pork, heated
2 jalapeños, diced (seeds removed)
1 small onion, diced or thinly sliced
8 oz shredded cheese, (I used Colby Jack)
½ cup sour cream
¼ cup bbq sauce
1 t onion powder
1 t garlic powder

Directions: Preheat oven to 350°. In a small bowl mix together the sour cream and bbq sauce and onion and garlic powder. Set aside. Lay out the tortillas on a baking sheet. Spread the warm pulled pork over the top of the tortillas evenly, top with jalapeño, onion and cheese. Bake in oven till cheese melts and nachos are warm about 10-12 minutes. Serve with immediately with sour cream bbq sauce.

Notes: Feel free to use more cheese. I prefer my nachos covered in cheese, however I was trying to be slightly healthier and reduced the cheese. You can add more toppings or change up the toppings. It’s best to heat the pulled pork ahead of time so you don’t overcook in the oven so it dries out.

Bacon Wrapped Dijon Pork Tenderloin

You have to make this awesome bacon wrapped Dijon pork tenderloin.  I like to experiment a lot with pork tenderloin.  They are so easy to make and you can do so many different things.  You can stuff it, wrap it, grill it, roast it and the list goes on and on.

I decided to wrap it with bacon for this recipe.  Bacon is one of the best foods around if you ask me.  I know it’s not healthy but it is delicious.  Everything in moderation right?  Give this dish a try.  It’s delicious.  I can’t wait to make again.  Also, if you’d rather omit the bacon, feel free just add the glaze on the pork and bake in the oven, no need to brown in the sauté pan. It still comes out with an amazing flavor.

Bacon Wrapped Dijon Pork Tenderloin

Ingredients:
1 pork tenderloin, 1-3lbs
8-10 bacon slices (good quality)

Glaze:
2 ½ T light brown sugar
2 T Dijon mustard
½ T soy sauce, low sodium
½ T olive oil
2 t onion powder
2 t garlic powder
2 t paprika
2 t chili powder
Sprinkle: salt and pepper

Directions: Preheat oven to 350°.  In a bowl whisk together all ingredients for the glaze.  Set aside.  Open tenderloin and pat dry with paper towel.  Lay out bacon on large surface close together.  Add the tenderloin on top of bacon over to one side.  Brush the glaze all over the pork.  Tightly roll the tenderloin making sure the bacon is staying in place.  Feel free to use toothpicks to keep the bacon on the pork.

Heat a large sauté pan on high heat.  Once the pan is hot, brown the pork tenderloin on all sides 4-5 minutes.  This will help cook the bacon slightly prior to putting in the oven.  Add the meat to a baking dish and cook in the oven 35-45 minutes depending on the size of the pork tenderloin.  Cook till internal temperature is 160°-165°.  Remove from the oven and tent with foil and let rest 7-10 minutes.

Carefully cut the pork and serve with your favorite sides.  Then enjoy!!