Air Fryer Stuffed Chicken Breasts and Mushrooms

Stuffed with big flavour thanks to a simple combination of kitchen staples, these air fryer stuffed chicken breasts will be a fast favourite. And the bonus stuffed mushrooms (because all the filling was too much for the chicken breasts) were so good you could just fill a bunch of mushrooms with the stuffing and skip the chicken altogether for an easy appetizer.

Ingredients:

2 boneless, skinless chicken breasts

1/4 cup cottage cheese

1/4 cup shredded mozzarella or cheddar

1 tbsp finely chopped red bell pepper

1/4 cup chopped spinach 

1/4 cup chopped mushrooms

2 tbsps parmesan cheese

2 tsps minced garlic

salt and pepper to taste

1 tsp olive oil

1/2 tsp dry oregano

1/4 tsp fennel seed

pinch red pepper flakes

a few extra mushrooms for stuffing

Combine all the filling ingredients. Slice a pocket into the chicken breasts and stuff each with approximately 1/2 cup of the filling. Use the rest in the mushrooms. Tie the chicken breasts with kitchen twine. Spray the air fryer basket with a little oil along with a light spray on both the chicken and mushrooms. Place chicken in the air fryer and cook at 375°F for 8 minutes. Then add the mushrooms beside the chicken and cook everything for another 8 minutes. The internal temperature for the chicken should read 165°F.

Makes 2 servings.

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Hosta Shoots and Snow Peas

Gave this spring green a quick try and it was interesting. Out in the garden, cut off some young hosta shoots just coming up, not having opened yet. Once they've opened they are still edible but apparently a bit bitter. The flowers are also edible but I haven't tried them (yet). I added snow peas because I only had a handful of tiny shoots and it worked...crispy snow peas and mild, tender hosta shoots. Next spring I'll be on the lookout earlier for more.

Ingredients:

hosta shoots

snow peas

butter

Heat butter in a frying pan on medium to medium high heat. Add the hosta shoots and snow peas and sauté 3-5 minutes. That's all! You can add a little salt and pepper if you like but I found no need for it.

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Blueberry Cottage Cheese Muffins

These wholesome, protein filled muffins come together in a blender for an easy, fluffy breakfast or snack bursting with juicy blueberries!

Ingredients:

1 cup cottage cheese

1 cup blueberries, fresh or frozen, + 1/4 - 1/2 for the tops

1 cup whole wheat flour

1/4 cup honey

2 eggs

1 tsp baking powder

1 tsp vanilla

Add cottage cheese, honey, eggs and vanilla to a blender and process until smooth. In a bowl combine the flour and baking powder. Take 1 tbsp and mix with 1 cup blueberries. If using frozen ones don't defrost them. Next pour the wet ingredients into the dry and mix just until combined. Fold in the berries. Oil a muffin pan, or line with papers and oil them, then pour in the batter to 2/3 full. Add a couple of berries, not coated with flour, to the tops. Bake at 350°F for 22-25 minutes. Makes 10 medium muffins.

Adapted from: recipeslady.com

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Salmon with Caramelized Onion and Pepper on Whipped Ricotta

Creamy whipped ricotta with sweet caramelized onion and pepper pair perfectly with this deliciously spiced salmon. It's all kind of spectacular!

Ingredients:

1/2 lb salmon fillets

2 tsps olive oil

1 tsp minced garlic

zest from 1/2 lemon

1/4 tsp red pepper flakes

1/2 tsp smoked paprika

1/2 tsp dry oregano

salt and pepper to taste

2 tsps olive oil

1 small onion, thinly sliced

1 bell pepper, thinly sliced

1/2 tsp minced ginger

2 tsps red wine vinegar

pinch of brown sugar

salt and pepper to taste

 

Whipped parmesan ricotta:

4 oz ricotta

4 tbsps parmesan

cracked black pepper to taste

First, place the ricotta and parmesan in a food processor and purée for 2 minutes. Stir in the black pepper. Refrigerate until ready to use.

Pat the salmon dry then rub with olive oil. Mix the garlic, lemon zest, red pepper flakes, smoked paprika, oregano, salt and pepper together and coat the salmon. Let sit 20 minutes. Heat oil in a skillet to medium low and add the onion cooking 10-15 minutes. Then add the bell pepper, ginger, red wine vinegar, sugar, salt and pepper for 5 minutes. Set aside and keep warm. Bake the salmon in a 400°F oven for 12-14 minutes or until it flakes easily with a fork. Spoon or schmear the whipped ricotta on the plate. Place the salmon on top covered in caramelized onion and pepper. Serves 2

Adapted from: cherryonmysundae,com

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Fluffy Cottage Cheese Pancakes

Packed with protein and light as air!

Ingredients:

3/4 cup cottage cheese

2 eggs

1 tsp vanilla

1/4 cup all purpose flour

1/4 cup whole wheat flour

1 tbsp sugar

1 1/2 tsps baking powder

Put cottage cheese, eggs and vanilla in a blender and blend until smooth. Whisk the flours, sugar and baking powder together in a bowl then add the cottage cheese mixture, stirring just until combined. Heat an oiled skillet to medium then drop in 1/4 cup spoonfuls of batter. Fry for 2 minutes then flip for another 1-2 minutes. Makes 7 pancakes, enough for 2-3 servings.

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Flaky Guinness Beef Pie

Rich and tender beef fill this traditional Irish stew pie. Don't wait for St Patrick's Day to try it! And Guinness has come out with a 0% alcohol product that's works just as well as the original.

Ingredients:

680g (1 1/2 lbs) top blade beef, cubed

2 tbsps flour

3 tbsps vegetable oil

1 medium onion, diced

1 medium carrot, diced

2 cups sliced or diced mushrooms

4 tsps minced garlic

2 bay leaves

1 tsp dry thyme

1 tbsp tomato paste

1 cup beef broth

3/4 - 1 can Guinness, regular or 0% alcohol

1 tbsp Worcestershire sauce

salt and pepper to taste

1 tsp cornstarch

1 tsp cold water

pie dough for bottom crust 10" pie plate

1 sheet of puff pastry for top

1 egg

Toss the beef and 1 tbsp flour together. Heat 2 tbsps oil in an oven safe skillet to high temperature. Sear the beef 3-4 minutes to brown then remove to a plate. Reduce heat to medium, add 1 tbsp of oil then add the onions, carrots and mushrooms. Cook 2 minutes then add the garlic, bay leaves, thyme, tomato paste and 1 tbsp flour. Stir together for 1 minute. Return the beef to the skillet, add 3/4 of the Guinness, broth and Worcestershire sauce. Put the balance of the Guinness aside for now. Bring the stew to a boil, then cover loosely with foil and place in a 350°F oven for 1 1/2 - 2 hours. After 1 hour see if the stew needs the rest of the Guinness. If it doesn't, then have a sip or two and relax for another hour. After that time if the stew needs thickening whisk the cornstarch and water together and mix in, boil 1 minute. Add salt and pepper to taste. Remove the bay leaves. Roll out the pie dough and line a 10" pie plate. Beat the egg and brush the dough with it from the edge right to the center. Fill with the stew then lay the puff pastry on top, cut to fit and seal the edges with a fork. Cut a few air vents in the top, brush with beaten egg and add a few grinds of fresh cracked pepper to the top, then bake in a 400°F oven for 35 minutes.

Ideally served with colcannon potatoes but a nice garlic mashed potato will do as well. Serves 6

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Beans Etc

Baked beans amped up! There's so much good stuff going on here you'll just have to try it!

1 tbsp butter

2 tbsps BBQ sauce

398 ml (14 oz) can baked beans

1/2 cup canned black beans

1 cup canned white kidney beans

2 weiners sliced, plant based if keeping vegetarian 

2 rings canned pineapple

1 1/2 cups diced onion

1/2 cup diced bell pepper

2 green onions, sliced

1 cup sliced mushrooms

 

In a skillet, heat butter to medium high and add the onion, weiners and pineapple. Cook 5 minutes, then add the bell pepper, mushrooms and green onion and cook another 2 minutes. Next add all the beans and the BBQ sauce of your choice and heat through for a few minutes. Serves 2

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