BBQ chicken twice baked potatoes
Ingredients:
- 4 Medium Sweet potatoes
- 1 tbsp extra virgin olive oil
- Kosher Salt
- Fresh ground black pepper
- 2 cups shredded rotisserie chicken
- 1/2 cup barbecue sauce, plus more for serving
- 2 cloves garlic minced
- 1/2 small red onion thinly sliced to quarter moons
- 1 small jalapeno thinly sliced
- Shredded smoked gouda
Step #1 Preheat oven to 375 Degrees. Place Sweet potatoes on a large baking sheet. Toss with oil and season with salt and pepper.
Step #2 Bake until tender, about 1 hour depending on size. Let cool slightly, then, using a paring knife, slice along top of each sweet potato and push in both ends to create a well.
Step #3 In a medium bowl, toss chicken with barbecue sauce and garlic. Stuff into sweet potatoes, then top with red onion, jalapeño, and Gouda. Return to oven and bake until cheese is melty and chicken is warmed through, about 15 minutes more.
Step #4 Drizzle with barbecue sauce before serving.
Cajun Chicken
Ingredients:
- 2 tbsp extra-virgin olive oil
- 1 cup medium onion, diced
- 1 cup red and green bell pepper, diced
- Kosher salt
- Freshly ground black pepper
- 4 boneless, skinless chicken breasts
- 1 cup shredded cheddar
- 2 tbsp Cajun seasoning
Step #1 Preheat oven to 350°. In a large ovenproof skillet over medium heat, heat oil. Add onions and peppers and cook until soft, 5 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
Step #2 With a sharp paring knife, create a pocket in each chicken breast. Stuff each with vegetable mixture, then top with cheddar. Season chicken all over with Cajun seasoning, salt, and pepper.
Step #3 Add chicken to skillet and bake until cooked through, about 25 minutes.
Baked chicken thighs
Ingredients:
- 3 lb (6-8) bone-in, skin-on chicken thighs
- Kosher salt
- Freshly ground black pepper
- 1/2 cup unsalted butter, softened to room temperature
- 5 cloves garlic, minced
- Zest of 1 lemon
- 1 tbsp fresh thyme leaves
- 1 lemon, cut into rounds
- 1 lb baby potatoes, quartered
- 1 tbsp freshly chopped parsley, for garnish (optional).
Step #1 Preheat oven to 425°. Pat chicken thighs dry with paper towel and season all over with salt and pepper.
Step #2 In a medium bowl stir together butter, garlic, lemon zest, and thyme. Rub butter mixture all over chicken thighs, including under the skin.
Step #3 Place lemon rounds, potatoes, and chicken thighs in a 9″-x-13″ baking dish and bake until thighs register 160°F on an instant-read thermometer, about 35 minutes. If you’d like the skin more crisp, broil on high for 1 to 2 minutes until golden. Garnish with parsley before serving, if desired.
Garlicky Lemon Mahi-mahi
Ingredients:
- 3 tbsp butter, divided
- 2 tbsp extra-virgin olive oil, divided
- 4 (4-oz.) mahi-mahi fillets
- Kosher salt
- Freshly ground black pepper
- 1 lb. asparagus
- 3 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- 1 lemon, sliced Zest and juice of 1 lemon
- 1 tbsp freshly chopped parsley, plus more for garnish
Step #1 In a large skillet over medium heat, melt 1 tablespoon each of butter and olive oil. Add mahi-mahi and season with salt and pepper. Cook until golden, 4 to 5 minutes per side. Transfer to a plate.
Step #2 To skillet, add remaining 1 tablespoon oil. Add asparagus and cook until tender, 2 to 4 minutes. Season with salt and pepper and transfer to a plate.
Step #3 To skillet, add remaining 2 tablespoons butter. Once melted, add garlic and red pepper flakes and cook until fragrant, 1 minute, then stir in lemon, zest, juice, and parsley. Remove from heat, then return mahi-mahi and asparagus to skillet and spoon over sauce.
Step #4 Garnish with more parsley before serving.
Crispy Air Fryer Pork Chops
Ingredients:
- 4 boneless pork chops, about 1″-thick
- 2 tbsp extra-virgin olive oil
- 1/2 cup finely grated Parmesan
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp onion powder
- 1 tsp smoked paprika 1
- /2 tsp freshly ground black pepper
Step #1 Pat pork chops dry with paper towels, then coat both sides with oil.
Step #2 In a medium bowl, combine Parmesan, garlic powder, salt, onion powder, paprika, and black pepper. Coat both sides of pork chops with Parmesan mixture, pressing to adhere.
Step #3 In an air-fryer basket, arrange pork chops in a single layer. Cook at 375°, flipping halfway through, until an instant-read thermometer inserted into thickest part of pork chop registers 145°, about 9 minutes. Step #4 Let pork chops rest about 10 minutes before serving.
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