Air Fryer Steak Bites

I think we could have done better with this one. Maybe our bites were too small, but they got overcooked in my opinion. I think the recipe is there, just needs some tweaking on timing or size of things.

• 1 lb sirloin steak, cubed
• 1 Tbsp olive oil
• 1 Tsp garlic powder
• 1 Tsp onion powder
• 1 tsp salt
• 1 tsp black pepper

Garlic Butter Sauce

• 2 Tbsp melted butter
• 1 tsp garlic powder
• 1 tsp parsley

In a large bowl or zip top bag, marinate the steak with all non-garlic butter sauce ingredients for 1 hour or more. Air fry at 390 degrees for 6-7 minutes, or until cooked through.

Combine garlic butter sauce ingredients in a small bowl and serve over or on the side of the steak bites. 

Serves 3

Prep Time: 5 minutes, plus marinating

Total Time: 15 minutes, plus marinating

Recipe from Instagram @FlavorsByFrangiPane

Biscotti Al Limone

As you know, I love lemon things. This was fairly easy to make and I love a dish I can make ahead (whether you consider this breakfast or snack). I think I made it for our coffeehouse at church, if I remember right. 

• 1 1/4 cups all-purpose flour
• 1/4 cup, plus 2 Tbsp cornstarch
• zest 2 lemons, divided
• pinch of salt
• 3/4 cup, plus 2 Tbsp butter, softened
• 2 cups powdered sugar, divided
• 6 Tbsp fresh lemon juice, divided

Whisk together the flour, cornstarch, zest from 1 lemon, and salt in a medium bowl. In a large bowl, beat the butter and 1/2 cup powdered sugar until fluffy, about 5 minutes. Add half the flour mixture and 3 Tbsp lemon juice and beat. Add remaining flour mixture and, using a wooden spoon or spatula, mix until combined.

Transfer dough to a large piece of parchment paper and, using the parchment paper, roll the dough into a log approximately 1 1/2 inches wide. The dough will be a little sticky. Wrap the dough in the parchment paper and refrigerate for 1 hour.

Remove the dough from the refrigerator and cut into 1/2 inch slices. Place the slices on a 10 x 14 inch baking sheet lined with parchment paper and refrigerate for 20 minutes. Preheat oven to 320 degrees.

Bake the cookies for 5-6 minutes, then raise the heat to 350 degrees and bake for 9-10 minutes. The cookies should be light gold in color. Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes, then transfer them to a wire rack to cool.

Make the lemon glaze: combine 3 Tbsp lemon juice, 1 1/2 cups powdered sugar, and zest of 1 lemon in a medium bowl, whisking until smooth. Drizzle glaze over cooled cookies.

Serves 22

Prep Time: 20 minutes plus refrigeration

Total Time: 50 minutes plus refrigeration

Recipe from Authentic Italian Desserts by Rosemary Molloy

Chicken Florentine Pizza

I don't like wasting food. I will give it to other people if we can't finish it, or the puppies if it's just not up to snuff. But this recipe was so insanely blah. We didn't even finish eating our servings that night. We went and poured ourselves bowls of cereal instead. It was that boring. All you could taste was the spinach. 

• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 3 cups cooked chicken breasts, cubed (about 1 lb)
• 1 cup Ricotta cheese
• 1 prebaked 12-inch pizza crust
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 2 Tbsp oil-packed sun-dried tomatoes, drained and chopped
• 1/2 cup shredded whole milk mozzarella cheese
• 1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees. Stir together Italian seasoning and garlic powder; toss with chicken. Spread ricotta cheese on crust and top with chicken, spinach, and tomatoes. Sprinkle with mozzarella and Parmesan cheeses. Bake until crust is golden and cheese is melted, 10-15 minutes.

Serves 6-8

Prep Time: 10 minutes

Total Time: 25 minutes

Recipe from Taste of Home

Bow Tie Pasta in Tomato Brie Sauce

Sooooo this recipe did not go well for me. First off, if was bland. I'm not sure if some of that was because my brie didn't melt well? There isn't really a sauce, per se. It just ended up being ingredients thrown together and heated up.

• 12 oz bow tie pasta
• 2 14.5 oz cans Italian style diced tomatoes
• 4-5 oz brie, cubed, rind removed
• fresh basil, chopped

Cook pasta according to package directions. While pasta cooks, heat tomatoes in a 4 quart sauté pan until it begins to boil. Add brie. Lower heat to simmer to melt brie. Drain pasta and fold into tomato sauce mixture. Serve immediately topped with basil.

Serves 4-6

Prep Time: 10 minutes

Total Time: 20 minutes

Recipe from 30 Minutes or Less cookbook

Honey Chipotle Chicken Rice Bowls

Considering the title of this recipe, I expected more honey. Depending on your preference for a honey flavor, you may find yourself increasing that ingredient. 

• 1 lb boneless skinless chicken breasts
• 2 Tbsp olive oil
• 2 tsp chile in adobo sauce, finely chopped, plus 2 Tbsp of sauce
• juice from 1 1/2 limes, additional wedges for garnish
• 2 Tbsp honey
• 1 tsp garlic powder
• 1 1/2 tsp cumin
• 3 Tbsp chopped fresh cilantro, additional for garnish
• salt and freshly ground black pepper to taste
• 1 cup grilled fresh corn or defrosted frozen corn
• 1 avocado, peeled and diced
• 1 jalapeno, seeds and vein removed, finely diced
• 2 cups cooked rice
• crumbled queso fresco or Cotija cheese

Whisk together olive oil, chipotle, adobo sauce, juice from 1 lime, honey, garlic powder, 1 tsp cumin, 2 Tbsp cilantro, salt, and pepper in a bowl. Divide in half, reserving half for stirring into the rice and moving half to a large zip top bag. Add chicken to the freezer bag. Seal the bag and massage the marinade into the chicken. Let the chicken marinate for at least an hour, up to 4 hours.

Preheat grill or skillet to medium-high heat. Oil the grates or skillet and add the chicken breasts. Cook about 5-6 minutes per side, or until the internal temperature is 165 degrees. Remove the chicken from the heat and let rest for 5-10 minutes before dicing it.

In a bowl, add corn, avocado, jalapeno, 1 Tbsp cilantro, juice from 1/2 a lime, 1/2 tsp cumin, salt, and pepper. Stir everything together.

Divide rice evenly among bowls and stir in extra marinade. Top rice with chicken, salsa, and cheese. Garnish with extra cilantro and a lime wedge.

NOTES: My notes say that the rice was the overwhelming flavor. To counter that, double the marinade and pour that over the rice. Therefore, I've modified the recipe to state that. Since we didn't do that originally, Doug tried to add soy sauce to the rice and said it helped add some flavor.

Serves 4

Prep Time: 30 minutes plus marinating

Total Time: 45 minutes plus marinating

Recipe from Recipe Runner

Garlic Parmesan Chicken Skewers

I mean, you can't go wrong with chicken, garlic, and parmesan, right? These were pretty good! 

• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 lb chicken tenders, thighs, or breasts
• 2 Tbsp olive oil
• 1 stick butter
• 8-10 cloves garlic, minced
• 1/2 cup Parmesan cheese, grated
• 1 Tbsp hot sauce or more to taste
• 2 tsp red pepper flakes
• 1/3 cup fresh parsley, minced

Soak wooden skewers in water for a few minutes before cooking. Combine paprika, garlic powder, onion powder, salt, and pepper in a large bowl or zip top bag and set aside. Cut chicken into 3 inch pieces. Place them in the bowl or zip top bag with olive oil, coating well on all sides. Thread chicken onto skewers, packing tightly. Set aside.

Add butter and garlic to a microwave-safe bowl and heat until partially melted. Add red pepper flakes, hot sauce, parsley, and Parmesan. Whisk together until combined. Reserve 1/3 of the sauce for mid-cook basting. 

Heat air fryer to 400 degrees and cook skewers for 5 minutes. Remove and flip the skewers, basting with the reserved sauce and then cook an additional 2 minutes. Flip skewers and baste again, cooking another 5-6 minutes, or until chicken is cooked through.

Serve with remaining 2/3 unused sauce and sprinkle with additional Parmesan.

NOTES: This recipe can also be made on the grill or in the oven. Oven at 450 degrees for 14 minutes total, or grill on medium-high for 10-12 minutes total.

Serves 2

Prep Time: 20 minutes
Total Time: 35 minutes

Recipe from Bad Batch Baking

Pomegranate Mimosa

A few months ago I got together with my friends and we decided to make a couple cocktails at home to taste, share, and share the cost. We made three champagne-based drinks in one night, all unique, all pretty good.

This was the overall favorite of the three. Since it was made to go in a champagne flute, you may need to significantly increase the numbers in order to fill your cup.

• 1 oz pomegranate juice
• 1 oz pomegranate liquor
• 3 oz champagne

Pour juice and liquor into a champagne flute or wine glass; top with the champagne.

Serves 1

Recipe from Taste of Home