If you love the flavor of chipotle this dish is for you.  We love the flavor, and while it definitely had a good bite to it, the flavors were wonderful.

We used an air fryer for the chicken but keep in mind a regular oven will need extra cooking time.

Spice blend:

1 tsp. chipotle chili powder

1 tsp. ground cumin

1 1/2 tsp. dry rubbed oregano

1/2 tsp. smoked paprika

1/2 tsp. salt

Combine the seasonings in a small dish.  Measure 1 1/4 tsp. to put aside for the rice dish.

4 skin on bone in chicken thighs

2 tblsp. Extra virgin olive oil

1 cup basmati rice, well rinsed

2 cups chicken stock

1 tomato, diced

1/4 cup diced red/green pepper

1/4 cup diced red onion

2 garlic cloves, minced

3/4 cup canned black beans, well rinsed

big handful of chopped cilantro

sliced limes

Remove the chicken from the fridge, 40 minutes prior to cooking.  Pat the chicken dry with paper towel, and cut a few slices into the chicken thighs - not too deep.

Sprinkle on the seasoning blend and rub into the chicken well.

Preheat the air fryer for 5 minutes at 375.  Bake the chicken for 25-30 minutes or until a temperature of 165 degrees is reached.

While the chicken is cooking, heat up a pan on low medium heat with the EVOO.  Add in the tomato, peppers, onion, and garlic, sauteing about 5 minutes.  Sprinkle in the 1 1/4 tsp. spice blend and add the rice - sauteing another 3 minutes.  Pour in the chicken stock, stirring, turn to minimum heat once it has reached a boil.  Lid on and cook 20 minutes.  At the 15 minute mark, add in the black beans, stirring to combine, lid on to finish cooking.  Once done add in a handful of chopped cilantro throughout the dish.

Serve with the roasted chicken, squeezing lime juice throughout the rice and on the chicken.

 

This is lovely comfort food for a mid week dinner.  You can't go wrong with pork chops in the air fryer and the breaded seasoning would work nicely with chicken as well.

A note about the gluten free bread crumbs.  I make my own, saving up crusts and smaller pieces of gluten free bread in the freezer.  When I have a bag full, I thaw, and blitz them in the food processor to use for various dishes.  These bread crumbs are then put back into the freezer - it does not affect the flavor or texture what so ever.

With this dish, I wanted a finer bread crumb coating.  So I took out the required amount, thawed the crumbs and blitzed them in a small blender with the herbs/spices to create a finer crumb.

The amounts here will easily cover 4 pork chops. (we use bone in loin chops)

2/3 cup gluten free bread crumbs

1 tsp. fresh lemon thyme

1 1/2 tsp. dried oregano

1/2 tsp. paprika

1/2 tsp. garlic powder

salt and fresh cracked pepper to taste

1/4 cup Parmesan cheese - add after the bread crumbs and seasoning have been blitzed to a finer crumb.

Blitz up the bread crumbs and seasonings in a blender to create a fine crumb.  Pour onto a plate and add 1/4 cup Parmesan cheese, mixing with a fork.

Preheat the air fry for 5 minutes at 400 degrees.  Pat dry the pork chops and add to the plate of seasoned crumbs, pressing the chops firmly to coat both sides evenly.

Depending on the size of the pork chops they will need 15-18 minutes to cook - until they reach 145 degrees using an instant read thermometer.

Serve with any side dishes.

 

This is such a great way to use up summer zucchini, and worth every delicious bite. Here, we used our new Ninja Foodi XL Pro Air Fryer Oven.  I did not use the air fry basket for this, instead used the roasting pan on air fry 400 degrees. A total of 12 minutes, was needed to cook these zucchini rounds which gave a flavorful, eldente perfect texture.

INGREDIENTS:

1 large zucchini yellow or green, cut into 1/4 inch rounds

a good drizzle of extra virgin olive oil

fresh cracked pepper

pizza sauce

1 tsp. pizza seasoning blend - I used the season blend for homemade pizza

Parmesan cheese

Asiago cheese

fresh chopped basil

finely diced tomato - seeds removed

Add 1/4 inch slices of zucchini to a bowl with a good drizzle of EVOO, 1/4 cup Parmesan cheese, and pizza season blend (I used this one) and some fresh cracked pepper.

Toss to coat well.  Lay zucchini rounds on the roaster pan, Air Fry on 3rd level of ninja for 4 minutes.  Remove from oven, and to the zucchini rounds add a small spoonful of pizza sauce, fresh basil, asiago cheese, topping with mini diced tomatoes.  Continue to cook for 8 more minutes.  Serve hot as a side to any main dish, or serve as an appetizer.

 

This is an easy, flavorful compound butter that works beautifully with any fresh fish.  If you can not get Lemon Thyme, regular Thyme is lovely too.  Here we used a fresh Sockeye Salmon Filet.

Finely chop:  Lemon Thyme, Parsley, Chives to equal 2 Tablespoons

 

2 Tblsp. fresh chopped herbs: lemon thyme, chives, parsley

Add the zest of 1/2 a fresh lemon

3 Tblsp. butter - room temperature

salt and fresh cracked pepper

fresh squeezed lemon juice

salmon filet - ours was a fresh sockeye about 3/4 lb.

Mix all the herbs, butter, lemon zest together with a fork, then place a piece of aluminum foil onto the baking tray.  Rinse the salmon filet in cold water and pat dry with a paper towel, laying on the aluminum foil lined baking tray.  Evenly spread the compound butter on the salmon, then add a squeeze of fresh lemon juice from a lemon wedge quarter, season the salmon with salt and pepper.

Here we used the Ninja Foodie XL Pro Air Oven which is an Air Fryer, Roaster, Toaster, Reheat and Dehydrator Oven.

We set the temperature to 400 degrees on Air roast - if using your oven set the temperature to the same temperature to preheat.  With the Ninja this size of salmon took 13 minutes to cook on a baking tray set in the 2nd level - middle of the oven.

Depending on the size of your salmon, double check and use a thermometer to reach 140 degrees internal cook time.  Let rest 5 minutes once removed from the oven.

Serve along any side dish and enjoy.

Okay...  There is a story behind this name and recipe.  I was texting with my sister the other day - she lives in Wild Rose Country, Alberta, Canada.  Yup as beautiful as those Wild Roses are, and they are a plenty, the miles are too far between us and I miss her. Thankfully, we do visit from time to time.

Now onto how this recipe evolved.  Texting away at both our ends she mentioned what she was making for dinner.  I thought, hey, I have most of those ingredients, and can easily make a few improvisations, hence this recipe came about.  You know how you get bored with the same old same old?  Well, here was something new to try, and yes, it was damn delicious yummm in your mouth!  Plus, for those that follow a Keto diet, this is a recipe you will love. Thank you sweet sister, a recipe we will make time and time again. xoxo

1 spaghetti squash, cooked - we used our tried and true Air fryer method

2 Tblsp. Olive Oil

1 shallot, sliced

2 minced garlic cloves

398 ml can of whole, peeled Italian Pomodaro tomatoes, with sauce, cut into bite size pieces (or 1 pint fresh cherry tomatoes)

huge handful (1  1/2 cups?) roughly chopped fresh spinach

4-5 slices roughly chopped bacon

1 tsp. whole leaf dried oregano, crushed in hands, 1/2 tsp. ground basil, 1/2 tsp. ground fennel

salt and pepper to taste

Grated Parmesan cheese

Follow the directions for Air Fryer Spaghetti Squash, or use oven roasted method.

Heat up a large sauce pan low medium heat, with the Olive Oil, shallots and garlic.  Saute until fragrant, 3-4 minutes, then add in the chopped whole tomatoes and sauce, and fresh spinach.  Add in the spices stirring well, bring to a simmer, turn down to low minimum, lid off and simmer.  This will low simmer 30-40 minutes while the rest of the meal comes together.

Heat up a frying pan on medium heat and cook the bacon until brown/crisp, then remove and place on a plate with paper towel to absorb the extra grease.

Once spaghetti squash is cooked, remove from Air fryer to a platter.  I use tongs at one end, and scrape out the strands using a fork onto the platter.  Plate the spaghetti squash, and cover with the Italian tomato sauce, sprinkling of bacon and Parmesan cheese.  Comfort food full of flavor and quick and easy too!

 

 

 

This recipe can be increased to feed however many people.  Here it was made for one - and could not be easier to make.  It is also a very liberal recipe - you can use any seasonings, spices, or even marinades for this recipe. Super quick cooking time as well.

1 small top sirloin medallion - about 4- 5 oz

sliced cremini mushrooms - however many you want

a drizzle of Avocado oil

a drizzle of Gluten Free Worcestershire Sauce

Seasoning blend - I use this one

Slice the sirloin medallion steak into strips, and slice up the mushrooms.  Place into an 8 inch round baking pan.  Drizzle a bit of Avocado Oil, and a drizzle of Worcestershire sauce through out the meat, then sprinkle with the seasoning blend.  Toss/mix to coat well.

Preheat your air fryer to 400 degrees for 5 minutes.  Place the pan inside the Air Fryer and cook for 5 minutes, tossing ingredients half way through the cooking time.

Serve with any side vegetables.

If you love curries, Tandoori flavors are some of the best.  The method here using an air fryer is very simple.  You can make your own Tandoori seasoning, but we recently found a jarred Tandoori paste that is gluten free - and outstanding in flavor.

In this recipe we used whole chicken legs, thigh with attached drumstick, but any chicken pieces will work nicely.  Cooking time will vary, depending on cut and size.

Method:

In a glass bowl, mix 4 Tblsp. natural low fat yogurt, with 1 Tblsp. of Tandoori paste, or more to taste.  Mix well. Cut a few slices on top of the chicken legs (not too deep) and place the chicken legs into the bowl and cover fully in the sauce.  Cover the dish with a lid or cling wrap and marinate in the fridge for minimum 4 hours.

Preheat the air fryer to 375 degrees for 5 min.  Carefully place a folded piece of parchment paper, folded to size into the bottom of the air fryer.  Using tongs, place in the chicken legs, leaving the top portion covered in the Tandoori sauce.

Cook 15-25 min. depending on size of the chicken legs.  Half way through, using tongs, turn the parchment paper to rotate.  Using an instant read thermometer, check the chicken legs intermittently, once the chicken has reached 165 degrees fahrenheight, the chicken is ready to be plated.

We had ours served with Saffron rice and steamed vegetables, but any side dish or salad will be complimentary.

 

Air Fryer spaghetti squash could not get any easier.  We love to have spaghetti squash with Meatballs and Marinara sauce, or under a serving of chili.  Spaghetti squash is a nutritious and filling squash any way you decide to serve it.

Cut the stem end off of the spaghetti squash, then place on cut end and cut the squash in half.  Scoop out the seeds with a spoon.  Drizzle a small amount of Avocado Oil in each squash and spread throughout with you hand.  Season with salt and pepper.

Preheat the Air Fryer at 375 degrees for 5 minutes.  Open the basket and add a splash of water to the bottom of the fryer - no need to remove the tray.

Place the Spaghetti Squash cut side up into the basket and cook.  Depending on the size of you squash cooking time will be anywhere from 23-30 minutes.  Carefully remove the cooked squash with tongs and allow to cool a bit before using a fork to scrape out the strands of squash.  Serve along side any main dish.