What is an air fryer anyway? An air fryer is a mini convection oven, in essence. Its promise: to match the taste and texture of your favorite deep-fried foods—minus the all the fat and all those extra calories.
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This countertop kitchen appliance and its promise for crispy, close-to-fried perfection sounds promising. And believe me if you're counting calories and still love a bit of fried food once in awhile, you may want to invest in one of these gems or find one at your local thrift store for 1/2 the price.

I pound of fish fillets, left whole or cut into 3 inch strips
1/2 cup flour
2 large eggs, beaten
1/2 cup bread crumbs
1 tsp. salt
1/2 tsp. pepper
Cooking spray

Slice or leave whole fillets and dredge with flour

Dip in eggs.

Place in bread crumbs and press crumbs firmly into fish.  Sprinkle with salt and pepper.

Place in air fryer on "fish" setting.  Allow to cook. Serve immediately.

There is nothing more delicious on a Sunday then an economical Skillet Roasted Chicken. This is almost the next-best thing to cooking your main and side on a sheet pan. To be clear, though, this is not a one-pan experience. By giving the chicken a simultaneous turn in a separate skillet while the hash is roasting in the oven, you’re sure to produce crisped skin and meat that is done by the time the vegetables are tender. You transfer the browned chicken to finish atop the hash, infusing the vegetables with more flavor.


1 whole 3-4 pd chicken
3 garlic cloves, pressed or minced
Grated zest of 1/2 large orange
3 tab. olive oil
1 tsp. salt
1/2 tsp. pepper
1 tab. oregano

Heat oven to 450 degrees.

Take chicken and slice through backbone so that chicken butterflies.  Place chicken in skillet and press down hard so that it is level in the pan.  

In a bowl mix 6 next ingredients.

Spread evenly over top of chicken.  Let rest for 20 min.

Place in oven and bake for 45 min. until skin is golden and crispy.  Test with thermometer to ensure chicken is 160 degrees before serving.  

Here's an amazing, yummy recipe taken from a dusty, old southern cookbook.  It's a bit of effort, but heck, with peaches in season, isn't your family worth it?  

Sometimes something so simple, and thrifty can make such a splash at the dinner table especially during the beginnings of sunshine and spring.  

1 1/2 cups water
1/2 cup sugar
1/3 cup light corn syrup or pancake syrup
5 large peaches, peeled, pitted, and cut into slices

TOPPING
cups of sugar
1 cup self rising flour
1/2 tsp. baking powder
1 cup whole milk mixed with 1/2 tsp. lemon extract
2 tab. margarine, melted
1 tsp. ground cinnamon

Set oven to 350.  

In medium pot, mix water, sugar, syrup and bring to boil.  Add beaches and cook for 10 min. over medium heat stirring a couple of times.  Let peaches cool a bit in the pot, off the heat.

Pour the melted butter into a 13 x 9 inch baking pan.  Tip the dish around to cover the bottom well.  Pour the peach concoction into the dish and spread evenly.  

Mix flour, sugar, and baking powder in a bowl.  Whisk in the milk and lemon extract blend until most of the lumps are gone. Pour over peaches in pan.

Sprinkle cinnamon over top.

Bake for about 45 min. until top is golden brown.  Serve warm.  

• Here's a bit of a tidbit, the spiral-slicing machine, patented in 1952 by Harry J. Hoenselaar. Hoenselaar found a clever way to mechanically navigate the ham bone, the bane of meat carvers through the centuries.
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  The spiral-slicing machine works by skewering a ham (or any other meat) vertically on spikes at top and bottom. A spring-loaded slicing blade cuts through the meat, stopping when it meets resistance from the bone. As the ham rotates, it gradually lowers on the spikes, creating the spiral. Hard to visualize? Watch the video below.
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• 1 large onion, sliced

2 tablespoons butter
1 fully cooked spiral ham (7 to 9 pounds)
1-1/2 cups chicken broth
1 cup red wine or additional chicken broth

In a small skillet, saute the onion in butter until tender; transfer to a roasting pan. Place ham on top. Pour the broth and wine or additional broth over ham. Bake, uncovered, at 325° for 2-3 hours or until a thermometer reads 140° and ham is heated through.

You won’t find them in the Bible, but many cherished Easter traditions have been around for centuries. The most prominent secular symbol of the Christian holiday, the Easter bunny reportedly was introduced to America by the German immigrants who brought over their stories of an egg-laying hare. The decoration of eggs is believed to date back to at least the 13th century, while the rite of the Easter parade has even older roots. Other traditions, such as the consumption of Easter candy, are among the modern additions to the celebration of this early springtime holiday.

• 3/4 cup creamy peanut butter
• 1/2 cup butter, softened
• 1/2 teaspoon vanilla extract
• 2-1/3 cups confectioners' sugar
• 1 cup graham cracker crumbs
• 1-1/2 cups dark chocolate chips
• 2 tablespoons shortening
• Confectioners' sugar icing and sprinkles, optional
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In a large bowl, beat peanut butter, butter and vanilla until blended. Gradually beat in confectioners' sugar and cracker crumbs. Shape mixture into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate 30 minutes or until firm.

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate mixture; allow excess to drip off.

Return eggs to baking sheets. Refrigerate 30 minutes.
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If desired, decorate eggs with icing and sprinkles. Let stand until set. Store in airtight containers in refrigerator.

If you have someone that is dairy-free than this soup is a must to try.  Thick and creamy with bold mushroom flavor, you can make this in just a few minutes.

This keeps well in the refrigerator for one week.  Bit of advice though, don't place in small containers and freeze.  
Almond milk does not freeze well and separates easily.  

• 2 tablespoons olive oil
• 1 pound sliced fresh mushrooms
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon white wine vinegar
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 4 tablespoons cornstarch
• 4 cups unsweetened almond milk

In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.

I was in my local produce discount store and noticed they had 1/2 gallons of ice cream for only $1.99.  What better way then to serve up this delicious, warm-weather recipe to your family.

With only a few ingredients, and any toppings you may have on hand, you can whip up this thrifty dessert for an extra special treat for tonight's dinner.  

• 1 chocolate pie crust
• 6 Snickers candy bars (1.86 ounces each), chopped
• 6 cups vanilla ice cream, slightly softened
• 1/2 cup hot fudge ice cream topping, warmed
• Additional ice cream toppings, optional

 

• Fold candy bars into ice cream; spread into prepared crust.
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• Drizzle with fudge top after you've place 1/2 of the ice cream mixture into shell. Drizzle remaining on top after remaining ice cream mixture is topped.

Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional fudge before serving.

I brought this slow cooker recipe in a small compartment sized lunch container to work the other day.  I immediately zapped it for two minutes.  Within 30 seconds I had three comrades at my desk wondering what in the world smelled so divine.  

Once you make it, you're gonna love it.  There is nothing I've tasted that even comes close to a food truck in southern Mexico.

• 1 bone-in pork shoulder roast (4 to 5 pounds)
• 1 can (28 ounces) enchilada sauce
• 1 large green pepper, chopped
• 1 medium onion, finely chopped
• 2 garlic cloves, minced

Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender.

Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with two forks and return to slow cooker.

Stir in the cilantro, lime juice and lime peel; heat through. Serve with a slotted spoon on tortillas if desired. 

I don't know what gets into me this time of year.  But, I can tell you the last place I want to be is in the kitchen.  Don't get me wrong, I still enjoy cooking as much as I enjoy a good home cooked meal, but spring is in the air - and all I want to do is reorganize- throw something in the crock pot and get back to the task at hand.

The other day my son asked me, "Why aren't there any leftovers anymore?"  This is the kid that only enjoys the comfort foods of home.  Not a sandwich man at all.  Well, spring has sprung buddy, and I want to throw on those recipes that are 30-minute specials!

But while shopping at Winn-Dixie the other day I noticed lovely Boston Butts for only $1.49 a pound! Finally a recipe that will offer a stream of leftovers - at least for the following day.  

1 tab. smoked paprika
1 tab. Lowery's garlic salt
2 tab. brown sugar
1 tsp. salt
1/2 tsp. pepper
4-5 lb. Boston butt
BBQ sauce

In a small bowl, combine all seasonings and mix well.  Rub mixture onto meat.  Pot pork butt in crock pot and cook on high for 4 hours.  Then reduce to low setting for 4 more hours until meat begins to fall apart.  Serve with BBQ sauce.

My son loves a rich sauce.  Me, on the other hand, enjoy a lighter sauce with more cubed tomato chunks and veggies.  So, for years here I've been posting my favorite sauces on this blog thinking just about everyone out there must feel the same way I do.

The other night I tried this new version on an old dinner staple.  After the first bite, my son turns to me and says, "Keep this one.  This is really good.  Can you make it this way from now on?"  

"NO!" I'm thinking, and all of a sudden memories flood back to my childhood.  You see, my mother made this same type of sauce.  Mostly paste went into her cauldron along with lots of different types of meat.  It was never my favorite.  But, a few years back my mother made this long ago once-a-week-fare for a family dinner. My son took one bite and was in love.  "Why don't you make it Grandma's way?"  

So I humbly share with you the "richer" sauce recipe for those of you out there that like a sauce that sticks to your ribs.  

1 slice of American bread, torn
1/4 cup of milk
1 large egg, beaten
1 lb. lean ground beef
1/4 cup Parmesan cheese
1 cup minced onion, divided
1 tsp. minced garlic, divided
1 1/2 tsp. oregano, divided
1 tsp. salt
1/4 tsp. pepper
1 can tomato paste
2 cans (15 oz) tomato sauce
1 1/2 cups water

In bowl place bread, milk, egg and mix until it forms a paste.  Add ground beef, 1/2 cup onion, 1 tsp. garlic, 3/4 tsp. oregano, salt, and pepper. Until just combined. Form into about 15 meatballs.  

In crock pot add, paste, tomato sauce, water, remaining onion, garlic, and oregano.  Add a bit more salt and pepper to taste.  

Drop meatballs directly into crock pot.  The flavor will be utterly amazing and will have little fat if your using the lean ground beef.