So here’s the deal….. Your food is only going to be as good as your equipment. Don’t expect great results if you buy cheap equipment. There are so many air fryers out there and you need to do your research to find the best one that fits your needs. And I don’t care what anyone says…. Size Matters!! Specifically in an air fryer. If you have a family of 4 and you have a small capacity air fryer, get ready to stand around for a while waiting on your meals to cook. You will have to make multiple rounds of cooking because the capacity of the small ones don’t give you enough space to cook more than a breast or 2, or a steak or 2.
So, I researched and found a nice large air fryer that I love. The good thing about this one is that there is no digital parts, it cooks evenly, and nothing sticks to it… EVER! I found this gem on Amazon. I’ve ran a lot of meals through this one and it hasn’t ever let me down. It is one of the larger ones but the only downside is you don’t have racking to stack inside. I’m not sure that’s a bad thing because I don’t know how evenly it would cook. This specific air fryer is not quiet either. It’s loud, but not too loud where you don’t want to run it. So take a look, see if you like something like this. The price is comparable to the smaller ones you find in the big box stores. Click on this link (Paula Deen Air Fryer) and it will take you to it
So we ran into this issue where we would cook our protein and not have anywhere to cook our vegetables. We absolutely love the way our vegetables cook in the air fryer but it was being occupied by the protein, or vice versa. So what was the solution? We bought another air fryer. Once again, I went to Amazon and did some extensive research on the best “BIG” air fryer. I wanted to buy bigger than I need that way I couldn’t complain about not having enough space. And boy, was I surprised. This thing is big, it’s very quiet and it cooks just as good as the Paula Deen I originally bought. My only con I’ve found so far is that things like to stick to the grates. But if you properly spray them, there should be no problem. Even better, this unit is $50 off right now on Amazon. Just click on this link (Moosoo Air Fryer) and it will take you to it!
Are there more out there? Sure, but this is what I have experience with and I stand behind either one of these options. If you have experience with a good air fryer, drop me a comment below. I’d love to see what else out there works great.
The nice thing about growing cauliflower in your garden is that you can have cauli on demand! Tonight I just decided that I wanted to kick them up a notch. So why not some buffalo parm cauli bites!! These were very tasty and very simple to make.
1 head cauliflower
2tbs grass fed butter
1 cup Buffalo sauce off choice
Grated parmesean to taste
Garlic powder to taste
Salt/pepper to taste
Wash your head off cauliflower and cut into desired dippin size.
In a large bowl, add your sauce, melted butter and garlic powder. Stir well until combined. Throw in your cut cauliflower and stir until all your pieces are coated well.
Dump your cauli bites into your air fryer. Add your salt, pepper and sprinkle with grated parmesean at this time.
Air fry at 400 degrees for about 15 minutes, or until you’re satisfied with the tenderness. Pair with any protein or eat alone. Also, add your favorite keto dippin sauce! I chose sour cream and guacamole and this was a great combo. Enjoy!
Well, the title just about says it all. This casserole is super simple and can be made in advance and thrown in the oven for a quick 40 minute cook. With the cheese and cream cheese, it’s very very creamy and filling. Not to mention, it’s bursting with flavor. Don’t take my word for it, go make it yourself and see!
1.5 lbs boneless, skinless chicken
1 8oz block cream cheese
1 cup mayo
1 cup sour cream
1.5 cup bacon crumbles
1.5 cup natural cheddar cheese
2 cups fresh broccoli (optional)
Take your chicken and cut into cubes
In a large mixing bowl, add your softened cream cheese, mayo, sour cream, and ranch seasoning. Mix really well until all ingredients are well combined.
Add your chicken cubes to the mixture and combine until all of the chicken is coated
Add coated chicken to a 9×11 baking dish. Spread evenly. Here is where I added salt and pepper to my liking.
Once your chicken is evenly spread, add a layer of bacon crumbles, followed by a layer of cheese and finish with the optional raw broccoli. Use more or less of each ingredient as you see fit.
Place your dish in your preheated 350 degree oven and bake for 40-45 minutes. Just make sure your chicken is cooked to 165 and verify by a thermometer if you have one.
Plate and enjoy! This pairs nicely with our homemade keto cornbread.
Ok, so the title is misleading. There’s no rice. Instead, there’s riced cauliflower and you’d never know a difference. This is a great soup for the winter season or great whenever you like to eat soups. Throw in some chicken and bacon and it’s super filling and tasty. Don’t take my word for it, go make this for yourself and see! Ate it with my homemade cornbread and it was awesome!
3 boneless, skinless chicken breasts
32 oz chicken broth
2 cups heavy cream
1 8oz block cream cheese
1 pkg (16oz) cauliflower pearls
4 cups cut broccoli
1.5 cups grated natural cheese
8tbs crumbled bacon
In a large stock pot, pour your chicken broth in, add your butter, add your seasonings and finally throw in your chicken breasts. Bring to a rolling boil then back the heat down to medium and cook your chicken for 12-15 minutes or 165 internal. Remove chicken and set aside.
After you have removed the chicken, put in your 4 cups of broccoli, cream cheese and heavy cream and stir really good. Keep your heat on medium until all the cream cheese is melted. Once the cream cheese is melted and broccoli is soft, use an emulsifier to blend and break down the broccoli. This isn’t required but suggested.
At this point, your chicken is cool enough to cut up. Cut up your chicken into desired size and dump into your soup. Add your uncooked cauli pearls and give a good stir. Keep heat on simmer for about 10 minutes.
After the 10 minute simmer, add your bacon crumbles and grated cheese. Stir and combine and leave on simmer until you’re ready to eat.
It’s a thing right? I mean, I had no clue what to cook for dinner. I had chicken in the fridge but the mind was blank. So, throw in some pizza sauce and dress it like pizza, boom, chicken pizza! It was awesome actually. Super simple, 20 minute meal and everyone will enjoy it!
3 large chicken breasts, split in half
Rao’s marinara sauce
Seasoning of choice
Start by splitting your breasts in half. Rub both sides in olive oil and season generously. Lay breasts onto a large baking sheet.
Take a spoonful of Rao’s and layer on top of each breast. Add the mozzerella, pepperoni and parmesean. Place in preheated 350 degree oven and bake for 20 minutes. That’s it, it’s that easy.
Remove from oven, let cool for a few minutes and enjoy!
Just in time for Christmas, here’s a holiday favorite, of course Keto. It’s so simple to make and fully customizable!
1 cup Keto approved chocolate chips
1 cup heavy whipping cream
2tbs grass fed butter
1/3 cup Keto powdered sweetener
Handful any nut of choice
In a decent sized frying pan, combine your butter, sweetener and heavy cream in between medium and low setting. This needs to be stirred continously to keep the ingredients from burning. Keep stirring for about 15 minutes until the mixture is good and thick.
Once your done thickening your mixture, remove from the heat and set aside about 5 minutes. Dump your cup of chocolate chips into the mixture and get to stirring again.
In a 9×9 square pan, line with parchment paper. Pour the hot fudge into the pan and even it out. Garnish with whatever nut you choose.
Place pan in fridge for no less than 1 hour. I did 2. Remove, slice and enjoy. These need to be stored in the fridge as they start to melt quickly because of the Butter.
It’s that time of year for holiday sweets once again. Here’s an old fave, Keto of course. It’s one of those minimal effort treats with max rewards. FYI……. These are highly addictive!
2 cups pecan halves
5tbs Keto approved brown sugar
1 egg white
Pinch Pink Himalayan salt
In a small bowl, add your brown sugar and cinnamon. Mix well until combined. Set aside.
In another bowl, add your egg white. With your hand mixer, whip your egg white until they firm stiff peaks.
Dump your pecans and 1/2 of your sugar mixture. Mix well and then add your other half of sweetener mixture. Get your pecans nice and coated.
In a parchment lined cookie sheet, dump your coated pecans and evenly spread them out. Place in your over at 250 degrees and cook for 45 minutes. Take them out every 15 minutes and toss them around. Once finished, let cool and enjoy. Try not too eat them all at once!
This turned out crazy good. I just decided I wanted cream cheese stuffed breast so I made it happen. Mixed in some bacon crumbles and cheddar cheese, Boom! This is a perfectly balanced macro, high fat from the cream cheese and your protein from the chicken. Not to mention, it’s super quick and easy to cook in the air fryer!
Ingredients (yields 3 breast)
3 large chicken breasts, not split
1 block (8oz.) cream cheese, full fat
6tbs. bacon crumbles
1 cup natural shredded cheddar cheese
Seasonings of choice
Remove your chicken from your package. Cut a small slit on the large side of the breast. Do not cut all the way across, you just want to make a small pocket. You can insert the knife into the opening and work the pocket left to right.
In a mixing bowl, add your cream cheese, bacon, cheese and seasonings. Mix well until all ingredients are combined. Your cream cheese needs to be soft, but not too soft. It needs to stay somewhat firm so it doesn’t run out when cooking.
Open your pocket on your breast and start stuffing away. Now, I did fit all 8oz. mixture into 3 breasts. I’m sure I could have used less, but why not? Pack them in until your pocket is good and packed.
Seal the breast as closed as you can. Insert a few toothpicks if you want, it will help hold them together. Season your chicken with your favorite seasoning. Don’t forget, get that seasoning on there, don’t be scared.
Place in your air fryer, seam side up. You will not flip these so the cream cheese doesn’t run out. Air fry at 400 degrees for about 14 minutes, or your internal temp hits 165. Remove, plate and enjoy!!
This is a close companion to the crack chicken recipe I have posted. The difference here is a little more spice and some cauliflower rice/pears. It’s so super simple since it cooks in the crock pot all day. Just come home, remove the lid, shred the chicken, and enjoy. There are so many yummy flavors in this dish!
In your crock pot, add all of your ingredients. There’s no need to mix or stir at all.
Cook on low for 8 hours or high for 4 hours. 30 to 45 minutes before serving, add your cauliflower pears. They don’t need long to cook. Once ready to serve, shred the chicken using a shredder or 2 forks. Don’t worry, it will fall apart!
Ladle out into a bowl and enjoy. You can add sour cream, cheese, green sauce, whatever your heart desires!
Want to confuse your family by making cornbread without corn? Well, this is the recipe for you. This Keto Cornbread is just what you are looking for. It pairs great with soups, salads, steaks…. anything you would want to eat cornbread with. Best of all, it’s keto and it taste exactly like traditional cornbread. If you love cornbread, you must make this, it’s out of sight!!
1.5 cups almond flour
1/2 cup Keto approved sweetener (if you don’t want sweet cornbread, remove)
In a mixing bowl, add all of your wet ingredients. In a separate bowl, add all of your dry ingredients.
Slowly add your dry ingredients to your wet, mixing along the way.
Once all of your dry is mixed well with your wet, spread mixture onto a baking pan lined with parchment paper and sprayed with avocado oil. If you prefer, you can cook this in a cast iron pan as well. From our experience, the mixture will stick if you do not spray.
Place pan in your pre-heated oven and bake for 20 minutes at 350. Keep an eye on it as your oven may need to go longer, but not likely shorter. Remove, slice and enjoy!
A few days ago, my wife and I stayed at the Golden Nugget on a mini vacation. While there, we ate at the Salt Grass Steakhouse. I ordered the Laredo Chicken and was pleased with my meal. While it was good, it had so much more potential (seasoning). I decided that I wanted to recreate this dish when I got home. This was a knock out. What was missing from their dish was the seasonings on the meat. It’s so important to get that flavor on there! Don’t be shy.
This is a perfect meal when you’re in a crunch for time. This meal literally only took 20 minutes to prepare. It took longer to make carnalize the onions than anything else!
4 split breast chicken breasts
1 yellow onion, sliced
2tbs salted grass fed butter
4tbs avocado oil
2tbs of Worcestershire sauce
1 cup Monterey Jack cheese (grated); 1/4 cup each breast
Salt/Pepper to taste
Your favorite chicken seasoning
If you have time, season your chicken ahead of time. If not, it isn’t a big deal. I can’t tell much of a difference when seasoning right before cooking or seasoning ahead of time. Be generous, don’t be shy.
In a large frying pan, put in 2tbs of butter and 2tbs of avocado oil. Get the pan hot and throw in your sliced onions to sweat down and caramelize. Add salt, pepper and Worcestershire sauce and sauté until they are soft and caramelized.
In a separate frying pan, add 2tbs of avocado oil and get the pan screaming hot. When the pan is hot, throw in your breast and sear each side for about 2 minutes. Pre-heat your oven to 400 while cooking your breast.
Once both sides are seared, turn off the heat. Add 1/4 cup of Monterey Jack cheese to the top of each breast. Place the pan in the oven and bake for about 8 minutes, or until the chicken has at least reached an internal temp of 165 degrees.
Plate your chicken, top with some of the onions, put a dab of Guacamole on top and add your favorite vegetable on the side. Enjoy. This was really good and really easy, I suggest you put this on your menu!