Ingredients For Chicken Tenders In Air Fryer

• Chicken - you can use chicken tenders or tenderloins or simply slice boneless, skinless chicken breasts into large strips.
• Spices - keep it straightforward with smoked paprika, Italian seasonings, garlic powder, salt, and pepper.
• Olive oil - any neutral-flavored oil can substitute for olive oil.
• Garnish - use parsley or dill and lemon slices for a fresh garnish.

The full recipe and ingredients can be found in the recipe card below this post.

Tips

• Cooking time. In the air fryer, thinner chicken tenderloins usually cook in 7-10 minutes, but this varies with thickness. For thicker cuts, don't extend cooking time; instead, check the internal temperature with a meat thermometer. Once it reaches 165°F, the chicken is done.
• Breaded chicken tenders. You can also make breaded chicken tenders with panko or breadcrumbs (gf if needed). The cooking time remains the same; avoid adding extra spices, seasonings, or oil.
• Leftover ideas. Leftover chicken tenders make a great addition for dinner salads, try kale salad, avocado salad, or kale caesar salad.
• Cooking times vary by model. The duration for cooking chicken tenders in the air fryer depends on your specific model and desired level of crispiness. For instance, in my Cosori 5.8 quart air fryer, I cook them at 375°F,  typically from 8-12 minutes.
• Make them in the oven. The oven method requires more time. Preheat the oven to 350°F and place the chicken tenders on a baking sheet. Bake for 25-30 minutes, ensuring the internal temperature reaches 165°F to ensure they're fully cooked.

What To Serve With Air Fryed Tenders

Keep it healthy and serve with fresh air fryed or baked veggies.

• Spicy skillet potatoes
• Yellow rice
• Cucumber cabbage salad - this will be a hit!
• Mediterranean cucumber salad
• Potato salad
• Parmesan fries

Freezing And Storing Instructions

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Ingredients For Skillet Potatoes

• Baby potatoes - use baby potatoes with skin on; this will help the glaze to cling better. Both baby red and white mini potatoes are suitable, or a combination of both can be used. Begin by boiling the potatoes before pan-frying and simmering them in the sauce until done.
• Sauce - tamari or soy sauce, honey, garlic, and Gochugaru paste (Korean red chili paste), water. Gochugaru adds delicious smokiness and heat to the sauce, don't skip it. Alternative? Chopped chili peppers!
• Lemon juice - or mild vinegar. While boiling the potatoes toss some salt and a squeeze of lemon juice or splash of vinegar into the water. It really boosts the flavor and keeps them nice and firm while cooking. Plus, it takes away that slight bitterness some potatoes can have.
• If your baby potatoes are too large, cut them in half. Just keep in mind the exposed halve without skin, may become fragile during cooking. Be gentle when handling and turning them over to avoid breakage.

What To Eat With Skillet Potatoes?

• Korean cucumber salad
• Cucumber tomato and onion salad
• Salmon cakes
• Asian cucumber salad
• Zucchini fritters
• Baked cabbage casserole

Storing Leftovers

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Ingredients

• Long-grain rice - I used basmati rice but an equal amount of jasmine rice can also be used for similar results.
• Turmeric powder - a crucial ingredient in this recipe, though you can substitute a small amount of saffron to add color to the rice.
• Butter - you can also use coconut oil. Butter not only adds delightful flavors to the rice but also contributes to achieving that perfect soft and fluffy texture!
• Onion, garlic - sauté these aromatics in butter to maximize their flavor before coating the rice with this heavenly mixture.
• Chicken stock - you can use vegetable stock or any other preferred broth. Using stock ensures that each grain of rice absorbs flavor, significantly enhancing the overall outcome.
• Sal, pepper - use to taste, if the butter and broth are high in sodium use just a little as needed.

The full recipe and ingredients can be found in the recipe card below this post.

Freezing And Storing Instructions

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Ingredients

• Basil - use Thai basil or holy basil. Thai basil offers a cinnamon-y, anise flavor, while holy basil has a more fragrant licorice-like taste. These varieties stand apart from the typical sweet Italian basil.
• Noodles - similar to Pad Thai, opt for the widest dried rice noodles available at your local grocery store. If you can get fresh rice noodles from Chinatown even better ! And these noodles can be tossed right into the wok pan without prior cooking.
• Vegetables - bell peppers are easy and flavorful, however depending on what's available, feel free to use baby corn, mushrooms, bok choy, broccoli, broccolini, spinach, you name it.
• Sesame oil - you can substitute for any nut or seed oil. 
• Soy sauce - I used tamari, feel free to use low sodium as a healthier alternative.
• Thai red chili paste - brings a strong and pungent red chili flavor to the dish, if you need a substitute, Thai red curry paste is a great alternative.
• Fish sauce - is kinda irreplaceable and tastes so much better than it smells! 
• Maple syrup - to sweeten the sauce or you can substitute with honey or agave.
• Oyster sauce - this sauce, made from oysters, has flavors akin to soy sauce and barbecue sauce. Hoisin is a suitable alternative.
• Garlic – fresh is best!

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Drunken Noodles

Cook the noodles. Prepare noodles according to the instructions on the package.

Tips

• Heat level. This dish is pleasantly spicy but not overly. If you like it extra hot I highly recommend using bird’s eye chilies like I did in my Pad Kra Pao. 
• Noodles. While wide rice noodles are the classic pick for drunken noodles, don't hesitate to try alternatives. If rice noodles aren't on hand, spaghetti, fettuccini, or egg noodles make suitable substitutes. In a bind, most noodle varieties can be swapped out seamlessly.
• Protein. Boneless chicken is great but feel free to switch to shrimp, tofu, pork, steak, beef, fish. 

Freezing And Storing Instructions

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Ingredients For Fried Rice With Chicken

• Coconut Aminos or Soy Sauce - authentic Chinese sauce will add rich flavor the sauce. Depending on the brand Coconut aminos has a slightly sweeter savory taste.
• Chicken - cut into small pieces, and cook in a skillet or wok. You can also use chicken thighs or tender or other proteins.
• Cooked Rice - you can pre-cook the rice a night before or on the go and let it chill in the fridge. I like to use long grain rice like Jasmine.
• Sesame Oil - together with fish sauce adds umami, subtle, rich flavor to the sauce.
• Onion - regular yellow onion and green onions.
• Frozen veggies - use a mixed package of your favorite veggie mix.
• Sweet and sour sauce - makes the sauce delicious and mildly spicy. For a spicy kick use something like Valentina, franks red hot or tabasco. 
• Eggs - beat lightly and add to wok.

Tips For The Best Fried Rice

• If you're short on time or don't feel like cooking rice from scratch, grab two pouches of ready-to-serve rice. It's a quick fix!
• When cooking your own rice, I suggest preparing it a day ahead or using slightly less water than usual. This ensures the rice absorbs the soy sauce well, without becoming too crunchy. That's why day-old rice is ideal for stir-frying!
• No need to thaw the frozen veggies before adding them to the skillet. Just toss them in straight from the freezer!
• High heat is optimal for thorough frying and browning of the rice and vegetables. Avoid letting the rice steam or clump together excessively in the pan by stirring frequently.

Storing Leftovers

• To Store. Store the leftovers in a larger food container, without squeezing the rice in it tightly. Keep it properly sealed in the fridge for 2-3 days.
• To Freeze. Freeze fried rice in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

What To Serve With Chicken Fried Rice

• Salad: Asian or Korean cucumber salad
• Veggies: Air Fryer Brussels sprouts or zucchini slices.

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For more Chicken recipes please go to my Chicken category here.

Ingredients

• Sausage - use good quality high meat content sausages. I like to use spicy Italian sausage or chicken sausage. 
• Pasta - any dried pasta is suitable; wholemeal pasta may require slightly longer cooking time.
• Onion - regular yellow onion or shallot will work amazingly here.
• Tomatoes - you can use small tomatoes, chopped Roma tomatoes or sun-dried tomatoes. Feel free to choose your favorite veggie instead. I like spinach, green beans or bell peppers.
• Parmesan Cheese - adds cheesiness and imparts a delicious savory taste to the pasta. 
• Seasonings - salt and black pepper enhance the flavor of the dish overall and that is more than enough int his dish!.

The full recipe and ingredients can be found in the recipe card below this post.

Tips

• Choose high-quality sausage as it significantly impacts the dish's flavor, whether you prefer mild or hot.
• Avoid overcooking the pasta; follow package instructions precisely for that perfect al dente texture, as mushy noodles can affect the dish.
• Save some pasta water before draining to adjust the sauce's thickness and help it adhere better to the pasta.
• Stir Parmesan cheese constantly into the sauce to prevent clumps and achieve a smooth consistency.

• To Store. In the fridge, this recipe stays fresh for up to 3 days. While I'm not fond of freezing pasta due to potential texture changes upon thawing, it's still an option for leftovers, albeit not as ideal as fresh or reheated from the fridge.

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Ingredients For Stuffed Butternut Squash

• Sausage or ground meat - choose lean ground beef with 7 to 10% fat content, providing a flavorful filling without excessive greasiness. Drain excess oil if using regular ground beef or sausage before adding apples, raisins, and seasonings. Alternatively, opt for ground turkey or chicken for a low-carb variation.
• Roasted butternut squash - opt for medium-sized, firm, and heavy squashes for ripe and flavorful results.
• Seasoning - prepare a savory base for the filling with aromatics like celery, yellow onion, and garlic.
• Apples - choose tart and crisp Granny Smith apples for the best flavor, or opt for Golden Delicious or Crispin varieties.
• Brown sugar - adds deep caramel sweetness, balancing the savory notes in the dish.
• Ground cinnamon: Infuses a warm, earthy flavor that enhances the natural sweetness of the butternut squash. Its festive aroma adds to the comforting appeal. Experiment with additional spices like cumin, nutmeg, allspice, or smoked paprika for variety.
• Raisins - or your favorite dried fruit. Cranberries or cherries are our next favorites.
• Worcestershire sauce - to deepen the flavors and add umami flavor to the mixture. Alternatively, soy sauce or coconut aminos can be used.

The full recipe and ingredients can be found in the recipe card below this post.

Tips

• Avoid overcooking the squash to prevent them from becoming too soft and mushy, which may compromise their ability to hold the filling.
• For slightly irregular-sized squashes, trim the bottom slightly to create a flat surface, ensuring stability on the baking sheet.
• Enhance the vegetable content by adding diced bell peppers, carrots, mushrooms, peas, beans, or spinach.
• When cooking ground beef, spread it evenly in the pan and allow it to brown undisturbed for optimal flavor.
• If pressed for time, you can skip the final oven heating step. Instead, ensure the filling is cooked longer until the ground beef reaches a rich brown color.
• For a cheesy touch, sprinkle grated Parmesan or cheddar on top before baking the filled squash halves in the oven.
• Choose butternut squashes of similar size and cut them evenly in halves for even cooking in the oven.

What To Serve With Stuffed Butternut Squash

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Tips

• Sugar amount: depends on the berries. My suggestion is to add 4 tablespoons of sugar first, cook it for a few minutes, and then taste the sauce. If you like it sweeter, add a few tablespoons more, if you like it more sour keep it as it is. 
• Good to know! When you cook lingonberry sauce you don’t need to use any preservatives because these berries contain benzoic acid which is a natural preservative. 

Lingonberries Substitute

If you don’t have lingonberries, then a very close alternative are cranberries.

Simply use cranberries instead of lingonberries for this recipe. But, something to keep in mind: lingonberries naturally have a more sour taste than cranberries, so you might want to decrease/increase the sugar amount in the sauce. Personal preference, really.

More Thanksgiving Recipes

• Leftover Turkey Cranberry Wrap
• Cranberry Sauce With Mandarin Oranges
• Millionaire Cranberry Salad Recipe
• Roasted Butternut Squash Casserole
• Easy Creamy Corn Casserole
• Gluten-Free Turkey Gravy
• Cajun Roasted Turkey Breasts

Ingredients

• Cabbage - green cabbage is preferred. Other cabbage varieties like red cabbage, savoy cabbage, or napa cabbage, as well as shredded Brussels sprouts, can be a good substitute. Adjust the cooking time slightly for napa cabbage.
• Onion - for extra flavor and sweetness.
• Carrots - for sweetness and color.
• Sugar - it enhances the overall flavor but if you can't have sugar, just leave it out. It will still taste good.
• Oil - use good quality olive oil or your preferred cooking oil.
• Tomato paste - my favorite flavor enhancer, comes in a tube.
• Water - for perfectly sauteed cabbage we need water or use vegetable or meat broth for extra flavor.

Tips For The Best Sauteed Cabbage

• Thinly slice the cabbage for even cooking and easier eating. Use a large cutting board and a sharp knife for slicing.
• It's hard to overcook the cabbage, but aim for at least 15 minutes for desired softness. Different types vary in cooking time; white cabbage cooks faster. 
• For extra flavor, consider adding butter (or ghee) or fresh minced garlic towards the end of cooking. 
• Cabbage benefits from acidity. Just ½ tablespoon will elevate this sautéed cabbage and add vibrancy. For a fun experiment, taste it before and after adding the acid.

What To Serve With Sauteed Cabbage

• Make it a full meal and serve sauteed cabbage topped with grilled chicken, baked trout, meatballs or salmon.
• Smoked sausage
• We love to use this cabbage in pierogi filling or wraps!

• To Store. Transfer the dish into an airtight container and refrigerate for 3-4 days. 
• To Reheat On Stovetop: Reheat low and slow for 5-10 minutes, stirring occasionally to prevent burning and ensure even heating.
• To Reheat In Microwave: Heat for 1-2 minutes. Both methods are suitable for reheating.

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