I can’t believe there are only two more days of 2019!! I didn’t think in January of 2019 I would over come some pretty big fears and find a new job that I love and am happy at.
I didn’t think I would fall in love with a reptile and have many reptile adventures.
I didn’t think I would reconnect with an old,old, like I met her in high school friend.
I didn’t think I would go through some scarey health shit with family and friends. I sure didn’t think I would physically turn 50, feel like I am 25 and act like a 5 year old ( I may have to grow older but I sure as hell don’t have to grow up).
2019 was an incredible year filled with laughter, tears and a lot of support from family and friends, both old and new. I can’t wait to see what 2020 has in store.
From Air Fryer Revolution cookbook Whole 30 adaption by me
1 14 oz can pink salmon
1 large egg, beaten
1/4 cup almond flour
1 green onion, finely chopped
1 tsp dried dill weed
1/2 tsp kosher salt
1/2 tsp black pepper
In a medium bowl, combine salmon, egg, almond flour, green onion, dill weed, salt and pepper. Gently mix until combined. Shape into 4 patties. Lightly spray both sides of each patty with olive oil spray.
Arrange the patties in the air fryer basket. Set the air fryer to 400 degrees for 15 minutes, turning halfway through and spraying both sides with more oil. The patties should be golden brown and crisp when done.
Thats right, I said air fryer. After months of deliberation about whether or not I would use an air fryer enough to make it worth spending money on the thing and many more months of trying to decide on what type, and many other factors. I finally jumped on the air fryer band wagon. I got to admidt, I am more than a little excited to see what this puppy can do.
My biggest compliant about air fryers, basket or oven style, is their capacity. I borrowed a friend’s 2 quart model earlier this spring and it was just too small. I could only fit in one chicken thigh. That isn’t enough chicken for one person and severly limits what you can do with an air fryer in my opinion. If I was going to spend money on an air fryer I wanted it to at least cook enough food for one person without having to cook everything in multiple batches.
I finally decided a Gourmia 7 quart air fryer. At the present, I have only started experiment with it. I will post more as I learn more but I wanted to get at least one airfryer recipe up in case any of you got an air fryer for Christmas and wanted to try it out.
Air Fryer Chicken Wings
6 raw chicken wings
1 tsp olive oil
Favorite seasoning blend
Preheat the air fryer at 400 degrees for 3 minutes. In a small bowl, add chicken wings, olive oil and seasoning to taste. Place wings in the basket in a single layer. Cook 25 minutes, turning half way through. Enjoy plain or sauce them (sauce recipes coming soon)
I am starting to stock up on cranberries so I will have some during the off season. It isn’t unusual to have 12 plus pounds of cranberries in my freezer by New year’s day. It also isn’t unusual for to be completely out of my stockpile by August.
Orignally, these meatballs were used as an appetizer but I made them a little bigger so the could serve as a main meal over noodles or a baked potato with a salad.
Cranberry Orange Meatballs
3/4 cup chili sauce
3/4 cup cranberry sauce
2 TBS orange juice
1 lb ground beef
4 TBS bread crumbs
1 tsp basil
1/2 tsp thyme
1/2 tsp oregano
In a small bowl, combine the chili; sauce, cranberry sauce and orange juice, mix well and set aside. In a medium bowl, combine ground beef, bread crumbs, basil, thyme and oregano, mix well. Using 2 tablespoons of the ground beef mixture, form into meatballs and place in a 2 quart baking dish. Pour the cranberry mixture ovet the top and bake for 60 minutes.
Note: To make enough cranberry sauce for this recipe place 1 cup fresh or frozen cranberries, 1/4 cup sugar and 1/4 cup water in a small saucepan. Bring to boil; reduce the heat to a simmer Simmer for 10 minutes until the berries burst and the sauce starts to thicken.
These pepitas are my new favorite snack. I make a small batch in the morning and nibble on them all day.
They would also be good sprinkled over a salad for crunch.
From The No Crumbs Left Cookbook
1/2 tsp smoked paprika
1/2 tsp granulated garlic powder
1/2 tsp kosher salt
1 tsp olive oil
1/2 cup pepitas
In a frying pan over medium heat, heat the olive oil. When the oil is hot, add the pepitas, stirring constantly. If the pepitas start to brown to quickly turn down to low. Continue cooking, stirring constantly for 4-5 minutes.
The problem with blogging for as long as I have is that its hard to keep up with what I have and haven’t posted.
This recipe has been on the bottom of my draft pile for a while which is a shame because it is a really good salad dressing.
Italian Salad Dressing
1 1/2 teaspoons coarse garlic powder
1 1/2 teaspoons coarse onion powder
1 1/2 teaspoons dried parsley
1 1/2 teaspoons salt
1 1/2 teaspoons dried oregano leaves
1⁄2 teaspoon ground black pepper
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
1/8 teaspoon celery seeds
2 tablespoons water
1/4 cup red wine vinegar
2/3 cup extra-virgin olive oil
Place all ingredients in a jar and shake well.