I made some cajun sausages the other day and was trying to think of a way to serve it. Sausage and peppers! I ended up air frying the sausage whole for 14 minutes and it was so crispy on the outside and juicy on the inside. 

Sausage:

2 lbs Pork Butt; cubed

1 lb Pork Belly; cubed

1 Tablespoon Garlic Powder

1 teaspoon Ancho Chile Powder

1 teaspoon ‘Slap Ya Mama’ Seasoning 

1 teaspoon Smoked Paprika 

½ teaspoon Cayenne Chile Powder

1 teaspoon Salt

½ teaspoon Black Pepper

½ cup Beer of choice (or broth)

—

1 Tablespoon Bacon Grease

1 large Red Bell Pepper

1 large Green Bell Pepper

1 large Red Bell Pepper

1 medium Red Onion; sliced

Salt and Pepper to taste

1. Place the cubed pork on a baking sheet and chill in the freezer until firm, but not frozen.
2. Add the sausage ingredients, minus the beer, to a large bowl and mix until well coated. Feed the meat into a meat grinder with a medium bowl underneath. Mix in the beer or broth until it forms a sticky mixture. Cover and place in the fridge for at least 1 hour, preferably overnight. 
3. Thread the casings onto the funnel of a sausage stuffer until you reach the end. Tie off the casing and pull back on the casing until the knot is flush with the opening of the funnel. 
4. Fill the sausage stuffer with the sausage and fill the casings, making sure to not overfill. Once the sausage is stuffed, cut the casing 4” from the end of the sausage filling. Tie off the end and using your hand, even out the width of the sausage and twist into 6” links, or keep as a spiral. Using a sausage pricker or a toothpick, puncture any air pockets you find. 
5. Place in the fridge for at least 1 hour if possible, overnight is preferred. 
6. Preheat air fryer to 380°F.
7. Cook the sausage for 14 minutes, turning halfway through.
8. Meanwhile, add the bacon grease to a skillet over medium heat. Sauté the peppers and onions until fork tender, but not mushy. Remove from the heat and cover until the sausage is finished cooking. Add the sausage to a platter and tuck the peppers into the coils.
9. Enjoy!

Looking for a side dish? Try one of these recipes!

Restaurant Style Cantina Salsa Rice Weeknight Refried Beans Home Fried Tortilla Chips Elote Street Corn Casserole Jalapeno Popper Scalloped Potatoes Baked Bacon Wrapped Jalapeño Poppers

I spent all day yesterday making food deliveries and the one spot they kept sending me to was Taco Bell. By the end of the night I really wanted a Taco Supreme, but there’s no way in heck I’m spending $2.50 on a single taco. 40¢ is much more up my alley! Texture is a big thing with these tacos. Blending the beef and adding a splash of milk to the sour cream makes a world of difference in getting it just right.

8-10 Hard Taco Shells

2 cups Lettuce; shredded

1 cup Tomato; chopped

1 cup Cheese; shredded

—

Taco Meat:

1 lb Ground Beef

1 Tablespoon Onion Flakes

1 ½ teaspoon Garlic Powder

½ teaspoon Onion Powder

1 teaspoon Salt

1 teaspoon Cumin

1 teaspoon Paprika

2 Tablespoons Chili Powder

Pinch of Cayenne

Pinch of Sugar

¼ cup Water

—

Sour Cream:

½ cup Sour Cream

2 Tablespoons Milk

1. Preheat oven to 250°F and place the corn tortillas on a baking sheet. Place them in the oven until the taco filling is ready.
2. Heat a large skillet over medium-high heat and brown the ground beef. Meanwhile, mix all of the spices in a small bowl. Drain the beef and add the spices and water, reduce heat to low. Mix until the spice mixture is evenly distributed and then use an immersion blender to blend the beef until it’s almost smooth. Cover and simmer for 5 minutes.
3. In a small bowl, combine the sour cream and milk; mixing until smooth.
4. Take the taco shells from the oven and fill with the taco meat, sour cream, lettuce, tomatoes and cheese.
5. Enjoy!

Looking for a side dish? Try one of these recipes!

Restaurant Style Cantina Salsa Rice Weeknight Refried Beans Home Fried Tortilla Chips Elote Street Corn Casserole Jalapeno Popper Scalloped Potatoes Baked Bacon Wrapped Jalapeño Poppers

I LOVE chicken egg rolls! They’re amazing with tangy sweet and sour sauce! They’re much cheaper and tastier if you make them at home. Plus, they’re really not that hard to make and you know exactly what’s in them. No 10 syllable preservatives here! Shrimp and chicken are my personal favorites, but you can add any meat that you like or no meat at all for a vegetarian option.

8 Wonton Wrappers

½ lb Ground Chicken

2 cups Green Cabbage; chopped

1 cup Red Cabbage; chopped

½ cup Green Onion; chopped

½ cup Carrot; julienned

½ cup Celery; chopped

¼ teaspoon Ginger; grated

2 cloves Garlic; minced

¼ teaspoon Chinese Five Spice

Salt and Pepper to taste

1 teaspoon Sesame Oil

1 large Egg; whisked

1. Heat a skillet over medium heat and add the sesame oil. Once hot, add the chicken, vegetables and seasonings. Cook until the chicken is cooked through, then set aside. 
2. Lay out an egg roll wrapper and brush egg over the surface. Scoop about ½ cup of the chicken filling in the center and wrap the egg roll, first tucking in the sides, then folding the bottom corner over the filling and rolling the egg roll away from you, towards the last corner. Repeat with the remaining egg rolls.
3. Add 1” of oil to a large skillet over medium heat. Once it reaches 360°F (or when the handle of a wooden spoon starts to bubble when dipped in the oil) add the egg rolls and fry until golden brown. Transfer to a paper towel lined plate or a baking sheet with a wire rack.
4. Enjoy with Sweet and Sour Sauce!

Looking for a main dish? Try one of these recipes!

Ginger Beef & Broccoli Kung Pao Beef Meatballs Honey Sesame Chicken Copycat Panda Express Orange Chicken Sweet & Sticky Asian Style Ribs Sweet Chile Sriracha Glazed Drumsticks

Day 7 of my 8 week #PantryChallenge

No eating out, no take-out and no new groceries. Another part of this challenge is to stop food waste in my kitchen. I was supposed to make Baked Bean Burgers today, but had some chicken breasts, cauliflower and leftover Sprite Batter in my fridge that I needed to use before I had to toss it. It’s the last of my fresh cauliflower, which makes me sad, but it was sooo stinking good! Copycat P.F. Chang’s Crispy Honey Chicken (+walnuts), Sweet & Sour Veggies and Loaded Fried Rice is what’s for dinner! 

Chicken:

2 large Chicken Breasts; cubed

1 cup Flour

⅓ cup Cornstarch

1 teaspoon Baking Powder

½ teaspoon Chinese Five Spice

Salt and Pepper to taste

1 ⅓ cups Sprite (or Club Soda)

oil for frying

½ cup Walnuts

—

Sauce:

½ cup Honey

¼ cup Soy Sauce

¼ teaspoon Ground Ginger

¼ teaspoon Chinese Five Spice

½ teaspoon Garlic Powder

1 Tablespoon Sesame Oil

¼ cup Rice Wine

¼ cup Apple Cider Vinegar

¼ cup Sugar

2 Tablespoons Cornstarch

¼ cup Water

1. Heat a saucepan over medium heat and whisk together the sauce ingredients, minus the water and cornstarch, until the sugar and honey dissolve. Cover and reduce heat to medium-low. Simmer until the chicken is done frying.
2. Heat a large skillet or dutch oven with 1” of oil over medium heat until the oil reaches 360°F.
3. Meanwhile, combine the batter in a large bowl and add the chicken. Fry the chicken in batches, making sure not to overcrowd the pan, until golden brown and the internal temperature of the chicken reaches 165°F. Use a slotted spoon to remove the chicken from the oil and drain on a paper towel or wire rack.
4. Whisk together the cornstarch and water, then add the slurry to the saucepan and increase the heat to medium-high. Whisk until the sauce has thickened. Add the chicken to a large bowl and pour in the sauce. Toss to coat and serve garnished with sesame seeds and green onions.
5. Enjoy!

Looking for a side dish? Try one of these recipes!

Brown Sugar Bourbon Baked Beans Creamy Macaroni & Cheese Hawaiian Mac Salad Cauliflower Broccoli Cheddar Bake Loaded Mashed Potato Bake Honey Sweet Heat Cornbread

Still mourning Taco Bell’s Fiesta Taco Salad. I added some things that don’t normally come with it and I baked the chicken in my toaster oven so I wasn’t babysitting my griddle. You can air fry the tortilla bowl too. Or you can do what I did and give yourself a second degree burn.

Chicken:

1 large Chicken Breast

1 teaspoon Vegetable Oil

½ teaspoon Garlic Powder

¼ teaspoon Ancho Chile Powder

½ teaspoon Smoked Paprika

¼ teaspoon Taco Seasoning

Salt and Pepper to taste

—

Taco Shell:

2 large Flour Tortillas

Oil for Frying

—

Taco Filling:

1 cup Refried Beans; heated

1 ½ cups Mexican Rice; cooked

4 cups Lettuce; cleaned & chopped

1 cup Mexican Blend Cheese; shredded

½ cup Tomatoes; cored & chopped

½ cup Sweet Corn; Roasted

½ cup Red Onion; chopped

1 cup Tortilla Strips

½ cup Chipotle Sour Cream

1. Preheat oven to 375°F.
2. In a medium bowl, combine the chicken, oil and seasonings. Toss to coat then place on a baking sheet. Cover with foil and bake for 15 minutes or until the internal temperature reaches 165°F. Rest for 5 minutes before slicing.
3. Meanwhile, heat 3” of oil in a dutch oven over medium heat until a wooden spoon bubbles when inserted into the oil. CAREFULLY add the tortilla and use a wide slotted spoon or cooking spider to press the tortilla into the oil, forming a deep bowl. Fry until golden brown, using tongs to turn the tortilla until the interior is crispy. Place upside down on a baking sheet with a wire rack to drain any excess oil. Repeat with the other tortilla.
4. Spread half of the beans over the bottom of each tortilla bowl and top with the Mexican rice, lettuce, cheese, chicken, tomatoes, corn, onion, tortilla strips and chipotle sour cream.
5. Enjoy!

Looking for a side dish? Try one of these recipes!

Restaurant Style Cantina Salsa Rice Weeknight Refried Beans Home Fried Tortilla Chips Elote Street Corn Casserole Jalapeno Popper Scalloped Potatoes Baked Bacon Wrapped Jalapeño Poppers

This is the easiest way to amp up your premade (or homemade if you have the time) biscuit dough! A few simple ingredients and you’ve got a delicious pull apart bread that’s a hit with the whole family. It’s such a versatile side dish that it can accompany a wide range of main courses brilliantly. Everything from Fettuccine Alfredo, Meatloaf and chowder, it’s definitely one of my go-to bread recipes! It also makes a great party appetizer when served with spinach or crab dip!

2 packages Biscuit Dough (i.e. Pillsbury)

½ cup Parmesan Cheese

1 clove Garlic; finely minced

½ teaspoon Onion Powder

1 teaspoon Italian Herbs

Pinch of Salt and Black Pepper

4 Tablespoons melted Butter; divided

1. Preheat oven to 400°F.
2. Grease a medium baking dish and set aside.
3. Open the biscuit dough containers and cut each of the biscuits in half. Roll each segment in your palm to form a small ball and place in a large bowl with the parmesan, garlic, onion powder, herbs, salt, pepper and half of the melted butter. Toss to coat, making sure to every segment gets coated in the cheese and herbs.
4. Layer dough in the greased baking dish and sprinkle any remaining herbs and seasonings left in the bowl over top.
5. Bake for 15 minutes or until golden brown. Pull out the largest biscuit segment and tear in half to make sure it’s cooked through and no longer doughy in the center. If it’s still not cooked all the way, place the segment back in the dish and cover with foil, baking for 5 minutes longer.
6. Brush the tops with the remaining melted butter and serve.
7. Enjoy!

Looking for a main dish? Try one of these recipes!

Baked Ricotta Chicken Primavera Broccoli Romanesco Fettuccine Alfredo Rigatoni with Turkey Bolognese Weeknight Chicken Pesto Pasta Skillet Pesto Pizza Italian Sausage Soup

Home cook, recipe creator, artist, gardener and lover of food. I love trying new recipes from every part of the world!

I’m a woman of few words and I want my food and recipes to speak for themselves. I love cooking and sharing recipes. Cooking for friends and family is one of the greatest joys of my life!

• YouTube
• Facebook
• Instagram
• Pinterest
• Twitter

Chicken Pot Pie is such an amazing winter dish! It’s warm, rich and so inviting! I make it several times a month and just can’t get enough of it! These tiny servings are so cute and convenient! Be sure that your mugs are oven safe beforehand.

2 large Chicken Breasts; cooked & cubed

3 Celery stalks; chopped

1 medium Onion, diced

1 large Carrot; chopped

2 cloves Garlic; finely minced

1 large Russet Potato; peeled & cubed

1 Tablespoon fresh Rosemary; chopped

1 teaspoon fresh Thyme

¼ cup Flour

¼ cup Bacon Grease

1 cup Milk

1 cup Chicken Broth

1 sheet of Puff Pastry Dough

1. Add bacon grease to Dutch Oven heated over medium heat. Add the vegetables and cook until tender. Add the chicken and cook through. Slice open the largest piece and make sure it’s no longer pink in the center. You can also use a meat thermometer to ensure it’s reached 165°F.
2. Preheat oven to 400°F.
3. Add the flour to the filling mixture and cook 3-5 minutes, mixing to coat. Add in the milk and broth, whisking constantly until thickened. Remove from heat.
4. Add the filling mixture to 5 mugs, leaving 1 inch of space at the top, then gently place puff pastry over top.
5. Bake on the center rack for 15 minutes or until golden brown.
6. Enjoy!

Looking for a side dish? Try one of these recipes!

Quick and Easy Italian Pasta Salad Garlic Parmesan Bubble Bread Sweet Onion Tomato Puff Pastry Pie Parmesan Herb Garlic Knots Cream Cheese Wild Rice Stuffed Mushrooms Air Fryer Parmesan Herb French Fries

I love putting forward simple, no nonsense recipes that get to heart of the matter. I don’t feel that recipes should come with a life story, so let’s get straight to the cooking. ❤️

Marbled Green Chile Chicken Enchiladas Baked Caprese Chicken Breasts Traditional Fry Bread Tacos Hearty Homestyle Lasagna Kung Pao Meatballs Broccoli Romanesco Fettuccine Alfredo Hawaiian Mac Salad Supreme Pizza Zucchini Boats Creamy Chicken & Broccoli Spaghetti Squash

• Facebook
• Twitter
• Instagram
• YouTube
• Pinterest
• Etsy

I’ve never had legitimate Chicken and Waffles before. I tried it once with frozen chicken tenders and pre-mixed waffle batter and wasn’t impressed. Making it from scratch is definitely the way to go! The smoked paprika and maple syrup went really well together!

2 Bacon Strips; cooked

2 Tablespoons Butter

½ teaspoon Cinnamon

1 Tablespoon Maple Syrup

—

Waffle:

1 cup Flour; sifted

1 teaspoon Baking Powder

½ teaspoon Baking Soda

1 ½ teaspoons Sugar

Pinch of Salt

1 Extra Large Egg

¼ cup Coconut Oil

1 cup Buttermilk

—

Chicken:

1 large Chicken Breast; pounded to ½” thickness

1 large Egg

1 ½ cups Flour

½ teaspoon Cayenne

1 teaspoon Smoked Paprika

½ teaspoon Garlic Powder

Salt and Pepper to taste

Oil for frying

1. Beat the butter, cinnamon and maple syrup in a small bowl until light and airy. Set aside.
2. In a medium bowl, combine the dry waffle ingredients; making sure not to over-mix the batter, you want to see small lumps. Cover and rest for 15 minutes.
3. Preheat a waffle iron to medium heat. Once hot, spritz the waffle iron with oil and pour in the batter, cooking according to the device’s instructions.
4. For the chicken: whisk the egg in a shallow dish and season with salt and pepper. Sift the flour, peppers, garlic powder, salt and black pepper into another. Set aside.
5. Heat a large cast iron skillet over medium heat. Once hot enough that a wooden spoon bubbles when dipped in the oil, dredge the chicken through the flour mixture, then the egg, back in the flour, in the egg mixture one last time and finally back in the flour making sure it’s well coated.
6. Gently place the chicken in the skillet so you don’t risk burning yourself and fry until golden brown and the internal temperature reaches 165°F; about 8-10 minutes.
7. Place the chicken and bacon between the waffles, top with the butter mixture and a drizzle of maple syrup.
8. Enjoy!