Air Fryer Frozen Saucy Shrimp

Just grab some shrimp straight from the freezer into the air fryer. Perfect buttery garlic and lemon sauce with a hint of Dijon and tender shrimp in literally minutes!

Ingredients:

 1/3 lb (160g) frozen shrimp, size 51/70

1 1/2 tbsps butter

1 tsp minced garlic

1/2 tsp Dijon mustard

1 1/2 tsps lemon juice

salt and pepper (or Old Bay seasoning) to taste

chopped young chives to serve

In a small saucepan, melt the butter and add the garlic for 1-2 minutes then stir in the Dijon, lemon juice, salt and pepper. Place frozen shrimp in the air fryer basket and cook at 375°F for 6 minutes. If you use larger shrimp than the 51/70 I used you may need to cook longer but go in increments of 30 seconds to 1 minute. You don't want to overcook your shrimp. Toss the cooked shrimp with the sauce and serve with chopped chives. Delicious! Serves 1 

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One Pot Beef and Garden Tomato Pasta

Still using garden tomatoes however this one's a more hearty, fall-type dish all cooked up in one pot! 

Ingredients:

1 lb ground beef

1 small onion, diced

1 red and/or yellow bell pepper, diced

1 tsp salt

1/2 tsp pepper

1/2 tsp fennel seed

1/2 tsp red pepper flakes

1 tsp oregano

1 tsp basil

1 tbsp minced garlic

2 tbsps tomato paste

2 tsps Worcestershire sauce

4 cups cherry or grape tomatoes, halved

3 cups beef broth

2 cups (8 oz) penne pasta

3/4 cup parmesan

2 cups shredded mozzarella

Brown the beef with the onion and bell pepper 3-4 minutes on medium heat. Then stir in the salt, pepper, fennel, red pepper flakes, oregano and basil and cook 1 minute. Add garlic and tomato paste and cook 2 minutes before adding the Worcestershire sauce and tomatoes. Cook on medium 8-10 minutes, stirring occasionally. Add the broth and bring to a boil then stir in the penne, pushing it down into the liquid. Simmer uncovered 12-14 minutes. Remove from heat and mix in the parmesan and 3/4 cup shredded mozzarella. Top with the remaining mozzarella and cover off heat 3-4 minutes. Serves 4-6

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Frozen Yogurt and Banana Snack

A healthy snack enjoyed by both toddlers and dogs alike.

Ingredients:

Banana slices

Greek yogurt

That's it! Place a slice of banana in the bottom of a muffin tin and dollop some Greek yogurt on top. Pop in the freezer then remove and keep in a baggie in the freezer to have on hand when a cutie or a pup needs a treat! Just defrost slightly before serving.

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Slow Cooker Chicken and Red Potatoes

Just 4 or 5 hours in the slow cooker, hardly any hands on work required, and you've got succulent chicken drumsticks and roasted potatoes ready for dinner.  

Ingredients:

9 chicken drumsticks

1/2 tsp basil

1/2 tsp oregano

1/4 tsp rosemary

1/2 tsp thyme + more for the potatoes

salt and pepper to taste

2 tbsps butter

1 1/2 lbs red potatoes, quartered

2 tbsps olive oil

3 tsps minced garlic

parmesan and fresh basil to serve

Season the drumsticks with basil, oregano, rosemary, thyme, salt and pepper. Heat butter to medium in a skillet and brown the chicken 2-3 minutes per side. Add the potatoes to the slow cooker. Toss with olive oil, minced garlic, salt, pepper and thyme. Layer the chicken and accumulated juices from the pan on top. Cover and cook on low 4-5 hours. Internal temperature should read  165°F. Garnish with fresh basil and serve with parmesan. Serves 4

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Smashed Radishes

Just a quick and easy small batch radish pickle. Good for when you have a handful of radishes left in the fridge!

Ingredients:

 7 radishes

1/2 tsp salt

1 1/2 tsps soy sauce

1 1/2 tsps rice vinegar

1 tsp minced garlic

1 tsp light olive oil

pinch red pepper flakes

1/2 tsp sesame seeds

1 tsp honey

2 basil leaves, chopped or torn 

Start by smashing the radishes with the flat side of a knife, leaving them mostly still holding together. Sprinkle salt on them and let sit 15 minutes. Drain any accumulated liquid then add the radishes and the rest of the ingredients to a jar and shake well. Ready right away or let marinate in the fridge a couple of days. Makes 2 servings

Adapted from: cjeats.recipes.com 

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Bacon Wrapped Chicken Breast

Bacon coated in maple syrup and spices creates a crispy, sweet crust locking the moisture in this delicious air fried chicken breast. 

Ingredients:

4-5 oz boneless, skinless chicken breast

1/2 tsp smoked paprika

1/4 tsp garlic powder

1/4 tsp dry minced onion

salt and pepper to taste

1-2 slices of bacon

1 1/2 tsps maple syrup

Mix the smoked paprika, garlic powder, dry minced onion, salt and pepper together and divide in half. Coat the chicken with half the spice mix then wrap it with bacon slightly overlapping the edges of the bacon. Mix the remaining spice mix with the maple syrup and brush on top of the bacon wrapped chicken. Air fry at 375°F for 18-20 minutes or until an internal temperature of 165°F is reached. Serves 1 

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Apple Zucchini Muffins

Zucchini in the batter steams inside the muffin while it bakes keeping the crumb tender while not affecting the taste. And diced apple just adds a little sweetness to these not-too-sweet muffins.

Ingredients:

2 cups flour

1 cup milk

1 cup grated zucchini, unpeeled and wrung out in a dishtowel

1 cup peeled, diced apple

1/2 cup sugar

1/4 cup butter, melted

1 tsp vanilla

2 eggs

4 tsps baking powder

1/4 tsp salt

Preheat oven to 400°F. Melt the butter and set aside. Whisk the eggs, vanilla, sugar and milk together. Then add melted butter to the mix. In another bowl combine the flour, baking powder and salt. Mix the dry ingredients into the wet stirring just until combined then fold in the zucchini and apple. Spoon batter into prepared medium muffin tin about 3/4 full and bake at 400°F for 17-20 or until a cake tester comes out clean. Makes 12 medium muffins.

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Burst Tomato Zucchini Pappardelle

This simple, rustic dish uses garden tomatoes and zucchini to make a light sauce that clings to the tender pappardelle noodles.

Ingredients:

1 tbsp olive oil

4 oz egg pappardelle

1 cup cherry tomatoes

1 cup zucchini, sliced in half or quarter moons

2 tsps minced garlic

zest of 1/2 lemon

juice of 1/2 lemon

1 1/2 cups packed baby spinach

salt and pepper to taste

1/4 cup 10% cream

3 tbsps reserved pasta water

fresh basil and parmesan to serve

Heat olive oil in a skillet to medium and add tomatoes. Cook 2-3 minutes pressing slightly to release juices. Add zucchini and cook about 7-9 minutes or until tender then add the garlic and cook 1 minute. Add in the spinach leaves, then the lemon zest and juice, salt, pepper and cream. Stir well. Keep warm. Cook pasta, reserve pasta water then drain the rest. Toss the pasta into the sauce and add pasta water. Warm through and serve with fresh basil leaves and parmesan cheese. Serves 2

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