Let me introduce you to my pandemic baby, Pepper. He is a parakeet and, although I don’t know his exact age, I can tell he is very young. You can tell because the wavy bars on his head go all the way down to his nares, aka nostrils. Babies have those bars on their head as a form of camouflage. They loose that as they get older.
Pepper has adapted to living with the flock very well but he is still absolutely terrified of me. I have never had a bird adapt so quickly to the other birds in the flock yet be terrified of me. Usually, I am considered a part of the flock by the time the new guy moves in with the other birds and they are okay with me be cause the other birds are okay with me. Honestly, I am at a loss how to make friends with him.
However, I will keep trying. I am sure we will reach our happy place together eventually.
French Onion Pork Chop Skillet
Adapted From Cook At Home Mom
8 oz pork chop
1 1/2 TBS olive oil
1 clove garlic, minced
1/2 medium white onion, sliced
3/4 tsp Balsamic vinegar
6 TBS chicken stock
2 TBS coconut cream
Pork Chop Seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp salt
1/8 tsp black pepper
1/8 tsp crushed red pepper flakes
1/8 tsp oregano
1/8 tsp thyme
In a small bowl, combine all the ingredients for the pork chop seasoning Pat both sides of the pork dry. Season both sides of the pork chop well.
In a frying pan, over medium- high heat, add the oil. When hot, add the pork chops. Don’t move them in the pan. Allow them to sear for three minutes per side, turning them once. Set them aside on a plate.
In the same pan, add the onions and reduce the heat to low. Cook the onions for 20-25 minutes, stirring occasionally, until softened completely and starting to brown.
Whisk the coconut cream and broth into the onions and return the seared chops to the pan. Bring to a simmer and cook everything together for 5-6 minutes or until cooked through. The exact time will depend on how thick the chops are. Serve the chops with some of the onions and sauce.
Today I had my first, and hopefully last, video class room training. I have so much respect for all the students, teachers, businesses people and other employees who do them on a daily basis. They are quite a challenge.
I tried this recipe because I had all the ingredients and wanted some vegetables with my eggs and bacon one morning. Do the patties really taste like hash browns like all the blogs said? I don’t think so but they are a really tasty way too get some vegetables into your meal.
2 large eggs
1/2 tsp garlic powder
1/2 tsp salt
Freshly ground black pepper
1/4 large onion, thinly sliced
2 cups cabbage, finely shredded
1 TBS olive oil
In a medium bowl, whisk the eggs, garlic powder,salt, pepper. Add cabbage and onion and mix well. In a large frying pan, over medium heat, add the olive oil. When the oil is hot, use 1/4 cup measure to scoop out the cabbage mixture and drop it into the pan. I only do 2 patties at a time do there is room to flip them. Once you have two mounds of the cabbage mixture in the pan, use a spatula to press each mound flat. This will help the patties stick together. Cook 3 minutes on one side, flip, then cook 3 minutes on the other side.
When I bought my air fryer 6 months ago, I never expected I would come to use it and love it as much as I do my pressure cooker but I have. Between the two gadgets, I have literally gone weeks without starting my oven. I never would have guessed the could be so useful to me.
Today I would like to feature some blogs I have found that have good air fryer recipes.
1. My Forking Life — I just recently found this blog. It is one of a few blogs I found that routinely posts air fryer recipes for real food, not processed food.
2. Two Sleevers — I have talked about this blog often because I love the food. Dr. Pitre has many great air fryer recipes on her site.
3. Skinny Taste — The first air fryer recipe I tried was for bagels from her air fryer cookbook.
I have cooked a lot of yummy stuff in my air fryer but my favorite thing to cook by far are vegetables. My favorite vegetable so far corn on the cob.
Corn On The Cob
From Easy Air Fryer Magazine
4 ears of corn, shucked and cleaned
Cut the corn to fit in the air fryer basket. Place the corn in the air fryer basket. Cook at 375 degrees for 12 minutes, turning halfway through.
The temperature is rising and my air conditioner is dying. So my air fryer and instant Pot are saving my butt right now. They are getting me fed without heating up my apartment so don’t be surprised to see a lot of recipes using them both the next couple of weeks.
This week I had already several air fryer recipes planned for the 4th of July so we will start with a good all American hamburger.
Inspired by Air Fryer Handbook Magazine
1 TBS Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt, to taste
1/4 tsp ground black pepper, to taste
1 tsp dried parsley
1/2 lb ground beef
Set the air fryer to 350 degrees. In a medium bowl, combine the Worcestershire sauce, garlic powder, onion powder, salt, black pepper and parsley. Add the ground beef and mix well but be careful not to over work the meat. You don’t want tough burgers.
Divide the meat mixture in half and shape into two patties. With your thumb, put an indent in the center of each patty to prevent the patties from bulging in the middle. Put the patties into the air fryer basket and lightly spray the tops with oil.
Cook for 10 minutes. You don’t have to turn the patties. Serve with toppings of your choice.
Back in October, my friend, ess, rescued this little beared dragon from a very neglectful situation. Reptiles have very specific things they need in their environment to be healthy. He didn’t have them. He wasn’t being fed properly so he was starving and as a result was severely under weight. He didn’t have anything in his cage to rub on so there were wounds on his body where the shed skin he couldn’t rub off literally tore his skin.
Ess and I took the beared dragon, now named River, to the vet and discovered that River dodged the metabolic problems reptiles get when the don’t have a proper home environment but our little dude was still a sick little guy. Bearded dragons have a fungus on their scales. When they are healthy and have the things they need in their environment they naturally keep this fungus in check. River wasn’t healthy so the fungus was taking over. When the fungus gets to the stage it was with River it gets in the blood stream and is usually fatal.
Ess decided she wanted to try treating him. We found out on Monday, after 8 months of treatment and regular visits to the vet, River is now cured. He is completely healthy. I could just cry. I am so happy.
Hamburger Salad With Mustard Vinaigrette
Adapted From Paleo Scaleo
1/2 lb ground beef
3 TBS lightly beaten egg
1/2 tsp oregano
1/4 tsp mustard powder
1/8 tsp red pepper flakes
1/4 tsp salt
1/4 tsp black pepper
1 TBS almond flour
4 cups salad greens
2 roma tomatoes, sliced
1/4 small red onion, sliced
4 TBS olive oil
1 TBS balsamic vinegar
2 tsp Dijon mustard
pinch salt and pepper
Combine the ground beef, egg and spices in a medium bowl. Using the hands, thoroughly mix the ingredients together. Add the 1 tablespoon of almond flour to the mixture and mix with your hands again. Divide the meat and shape into two patties. Use your thumb to make an dent in the middle of the patties. Place the patties in the fridge. Next, combine all the dressing ingredients in a small bowl and whisk to combine, Place a skillet over medium-heat, once hot, place the patties in the in the pan. Cook 4-5 minutes per side or until the preferred doneness. Divide the greens between two plates. Top with tomatoes and onions, add a burger and drizzle with the mustard vinaigrette.