A complete, flavorful dinner in under 25 minutes! This Taylor Rub Salmon & Sweet Potato Fries is one of those meals that feels like you put in far more effort than you actually did. Everything cooks in the air fryer (but I've also included instruction for preparing in a conventional oven), and thanks to the dual compartments of the Cosori TWINFRY, the salmon and sweet potato fries can cook at different times while still finishing together.
​
The secret to this easy meal is my specialty Taylor Rub. I use it on both the salmon and the sweet potatoes, giving the entire meal a delicious, savory flavor with just the right amount of earthy seasoning with a hint of caramel nuanced coconut sugar.

The Magic of a Dual-Basket Air Fryer
If you have a dual-compartment air fryer like the Cosori TWINFRY, this is a perfect recipe to put it to work.
​
The sweet potatoes need a little more cooking time, so the Cosori starts them first and then proceeds to roast the salmon without my needing to babysit it.  Using the air fryer's Sync feature means both sides of the meal are ready at the same time.

No juggling different cooking times, and no letting one part of dinner sit while the other finishes.
​

Tips for the Best Sweet Potato Fries
​
Sweet potatoes naturally contain more moisture than regular potatoes, so they won't always get quite as crisp. For the best results, don't overcrowd the basket and cut the fries into similar-sized pieces.
You can also give the basket a shake halfway through cooking to help the fries brown evenly.

Tips for Perfect Air Fryer Salmon
​
The cooking time will depend on the thickness of your salmon fillets. Thicker pieces will take longer than thinner ones, so use the cooking time as a guideline rather than a hard rule.
The salmon is ready when it flakes easily and reaches your preferred level of doneness.

A Simple Weeknight Dinner
This is exactly the kind of dinner I love making on a busy night. There's no complicated sauce, no pile of dishes and no need to turn on the oven.
One specialty spice rub. Two air fryer compartments. One complete meal.
And because the sweet potatoes start cooking first and the salmon joins them later, everything lands on the table hot and ready at the same time.
Easy, flavorful and done in under 25 minutes — that's my kind of dinner!

Taylor Rub Salmon & Sweet Potato Fries

Servings: 2 (easily scales up to feed more people)
Ingredients

• 2 salmon fillets 
• 2 medium sweet potatoes
• Taylor Spice Rub (see below), to taste (or your favorite spice blend)
• Olive oil or avocado oil
• Sea salt to taste (I'm loving Redmond Real Salt)

Taylor Rub Ingredients 
2 Tablespoons chili powder
2 Tablespoons coconut sugar or brown sugar
1 Tablespoon cumin
1 Tablespoon dehydrated onion (or 1/2 teaspoon powdered onion)
1 teaspoon garlic powder
1 teaspoon smoked paprika or you can use regular paprika
1 teaspoon Aleppo chili flake, or regular chili flake (optional)


Air Fry Instructions

1. Cut sweet potatoes into fry-sized pieces/wedges.
2. Toss with a small amount of oil and Taylor Rub.
3. Place sweet potatoes in one compartment of a dual-basket air fryer.
4. Pat salmon dry and brush lightly with oil.
5. Season salmon generously with Taylor Rub and add it to the second zone of the Cosori TWINFRY
6. Once the sweet potatoes have a head start, place salmon in the second compartment.
7. Use the Sync function so both compartments finish at the same time.
8. Cook until the sweet potatoes are golden and tender and the salmon flakes easily.
9. Serve immediately.

**Conventional Oven Instructions


Preheat oven to 425 degrees and line a baking sheet with parchment paper.

Add the sweet potatoes first and let them roast about 15-20 minutes.

Add the salmon  and roast for the an additional 10 minutes (depending on the thickness if your salmon), or until the salmon flakes easily and the sweet potato fries are tender.

There’s just something comforting about a plate of warm, buttery biscuits covered in creamy sausage gravy. This classic Southern dish is simple, hearty, and the kind of recipe that feels like home.
My sausage gravy starts with flavorful venison sausage, cooked until golden and browned, then uses those delicious drippings to make a simple roux. Add milk, a little seasoning, and let everything simmer until thick and creamy. Spoon it generously over warm biscuits and you have the ultimate cozy breakfast or anytime comfort meal.
The best part? Sausage gravy is incredibly easy to make. It comes together in one skillet in about 20 minutes, making it perfect for a lazy weekend breakfast, holiday brunch, or anytime you're craving a classic Southern meal.

Tips for the Best Sausage Gravy
Don't rush the sausage. Let it get nicely browned rather than simply cooking it until it's no longer pink. Those browned bits add so much flavor.
Add the milk slowly. Pouring it in gradually while stirring helps prevent lumps and creates a smooth gravy.
Use plenty of black pepper. Classic sausage gravy should have a generous amount of pepper. Start with less and add more to taste.
Don't worry if the gravy looks thin at first. It will thicken as it simmers and also continues to thicken slightly as it cools.
Keep extra milk nearby. If your gravy gets thicker than you'd like, a splash of milk will bring it right back to the perfect consistency.
​

What to Serve with Sausage Gravy
Of course, the classic choice is warm buttermilk biscuits, but sausage gravy is also delicious served alongside scrambled or fried eggs, crispy breakfast potatoes, hash browns, or fresh fruit.
For a big weekend breakfast, serve up a skillet of sausage gravy with a basket of hot biscuits, eggs, and crispy bacon. It's comfort food at its best!

The Perfect Southern Breakfast
Few breakfasts are as satisfying as a warm biscuit split open and smothered with creamy sausage gravy. It's simple, inexpensive, filling, and incredibly comforting.
Whether you're making it for a weekend breakfast, Christmas morning, or just because you're craving something delicious, this easy sausage gravy recipe is one you'll want to keep coming back to.
Serve it hot, pour it generously, and don't forget the biscuits!

There’s just something about Salisbury steak that feels like comfort food at its best. Tender, seasoned ground beef patties are smothered in a rich, creamy mushroom gravy for a simple dinner that tastes like it took much longer to make than it actually did.
This easy Salisbury steak is made with everyday ingredients you probably already have in your pantry and refrigerator. The beef patties are mixed with an egg, breadcrumbs, grated onion, garlic powder, onion powder and oregano, then cooked until beautifully browned. The mushrooms and creamy beef gravy bring everything together.
Serve it over mashed potatoes, egg noodles or rice so you can soak up every bit of that delicious mushroom gravy.

What to Serve with Salisbury Steak
This Salisbury steak is especially delicious served over creamy mashed potatoes. The potatoes soak up all that savory mushroom gravy!
It's also delicious with:

• Egg noodles
• White or brown rice
• Roasted potatoes
• Green beans
• Steamed broccoli
• A simple green salad

Tips for the Best Salisbury Steak
​
Don't overmix the beef. Mix the ingredients just until combined. Overworking the ground beef can make the patties tough.
Grate the onion finely. Finely grated onion blends right into the beef mixture and adds moisture and flavor without leaving large pieces of onion in the patties.
Brown the patties first. This adds wonderful flavor to both the beef and the gravy.
Use the same skillet. Those browned bits left behind after cooking the beef add extra flavor to the mushroom gravy.
Let it simmer. Giving the Salisbury steaks time to finish cooking in the gravy allows the flavors to come together and gives you a rich, flavorful sauce.

A Classic Comfort-Food Dinner
This easy Salisbury steak is proof that you don't need a long ingredient list to make a truly satisfying dinner. With ground beef, mushrooms, cream of mushroom soup and a handful of simple seasonings, you can have a warm, hearty meal on the table that the whole family will love.
And don't forget the mashed potatoes—they're practically required for soaking up that creamy mushroom gravy!

Salisbury Steak

Ingredients
For the Salisbury Steaks

• 1 pound ground beef
• 1 egg
• 1/2 cup breadcrumbs
• 1/4 cup finely grated onion
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• Sea Salt and black pepper, to taste
• 1 tablespoon avocado or olive oil, for cooking

For the Mushroom Gravy

• 1 can cream of mushroom soup
• 1 cup beef broth (or about 3/4 of the can that you just poured the soup out of)
• 8 ounces mushrooms, sliced
• Sea Salt and black pepper, to taste

How to Make Salisbury Steak
1. Make the beef patties
Add the egg, breadcrumbs, grated onion, garlic powder, onion powder, oregano, salt and pepper to a large bowl. Mix.  Add in the beef & gently mix until everything is combined, being careful not to overwork the meat.
Divide the mixture into four portions and shape each into an oval-shaped patty.

2. Brown the patties
Heat the oil in a large skillet over medium heat. Add the beef patties and cook for several minutes on each side, until nicely browned. They don't have to be completely cooked through at this point because they will finish cooking in the gravy.
Remove the patties from the skillet and set aside.

3. Make the mushroom gravy
Add the sliced mushrooms to the same skillet and cook until they begin to soften and brown.
Add the cream of mushroom soup, beef broth, garlic powder, onion powder and oregano into the skillet with the mushrooms and stir to combine.

4. Finish the Salisbury steak
Return the browned beef patties to the skillet, nestling them into the mushroom gravy. Reduce the heat to low, cover and simmer for about 15–20 minutes, or until the patties are cooked through and the gravy has thickened.
​
Taste the gravy and add additional salt and pepper if needed.

If you’ve spent any time scrolling through social media lately, chances are you’ve seen the famous La Scala Chopped Salad. This iconic salad from La Scala in Beverly Hills has been a favorite for generations, and it’s easy to see why it has become such a viral sensation.
La Scala has been serving its signature Original Chop Salad since 1956, and the restaurant describes the classic as lettuce, salami, mozzarella cheese, marinated garbanzo beans, and its signature dressing.
There’s nothing complicated about this salad—and that’s part of its appeal. Crisp lettuce, savory salami, creamy mozzarella and chickpeas come together with a tangy, flavorful Italian-style dressing to create a salad that is incredibly satisfying.

Why Everyone Loves the La Scala Salad
The secret to this salad is how finely everything is chopped. Rather than large pieces of lettuce and toppings, all of the ingredients are cut small enough that you get a little bit of everything in every bite.
The chickpeas add creaminess and substance, the salami brings a salty, savory bite, and the mozzarella balances everything with its mild, creamy flavor. A zesty red wine vinaigrette ties it all together.
And because the ingredients are so simple, this is one of those salads that can easily become part of your regular lunch or dinner rotation.

The Secret to the Perfect La Scala Salad
Don't skip the fine chop! This is what makes the salad different from an ordinary Italian chopped salad. You want the lettuce, salami and cheese cut into small pieces so every forkful has the perfect combination of ingredients.
Another important tip is to dress the salad right before serving. The crisp lettuce is one of the best parts of this recipe, and adding the dressing too early can cause it to lose its crunch.
​

Can I Make La Scala Salad Ahead of Time?
Absolutely! You can prepare the dressing, chop the lettuce and prepare the other ingredients several hours ahead of time. Keep everything refrigerated separately and toss just before serving.
For meal prep, store the dressing separately and add it when you're ready to eat.

Easy Variations
One of the reasons this salad has become so popular is how easy it is to customize.

​Try adding:

• Pepperoncini
• Avocado
• Black olives
• Fresh herbs like Basil

Why This Salad Is Worth the Hype
There are plenty of viral recipes that come and go, but the La Scala Chopped Salad has something that many trendy recipes don't: decades of history behind it.
The original Beverly Hills restaurant continues to feature its famous chopped salad on the menu, and in 2026 La Scala is celebrating 70 years.
Once you try this combination of crunchy lettuce, creamy chickpeas, salty salami, mozzarella and tangy dressing, you'll understand why this simple salad has remained a classic—and why it continues to trend today.
Make it once, and don't be surprised if it becomes your new favorite salad!

La Scala Salad

Ingredients
For the Salad

• 1 head iceberg lettuce, finely chopped
• 1 head romaine lettuce, finely chopped
• 1 large chicken breast (roasted, cooled and chopped) (optional) **
• 1 (15-ounce) can chickpeas, drained and rinsed
• 4 ounces Italian salami, thinly sliced and cut into strips
• 1 1/2 cups chopped mozzarella cheese
• 2-3 scallions, sliced thinly on the diagonal
• Freshly grated or shaved Parmesan cheese, optional

For the Dressing

• 1/3 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon grainy mustard or Dijon mustard
• 1 garlic clove, finely minced
• 1 teaspoon dried oregano or 1 tablespoon fresh oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

1. Make the dressing.
Add the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt and pepper to a small jar. Cover and shake vigorously until the dressing is well combined and slightly emulsified.

2. Chop the lettuce.
Finely chop both the iceberg and romaine lettuce. The small, uniform pieces are what give this salad its signature texture.

3. Prepare the remaining ingredients.
Drain and rinse the chickpeas. Slice the salami into thin strips and chop the mozzarella into small pieces.

4. Combine everything.
Add the lettuce, chickpeas, salami, mozzarella and scallion to a large bowl as well as the chopped chicken if using.

5. Dress the salad.
Pour about two-thirds of the dressing over the salad and toss really well. Add more dressing as needed until everything is lightly coated.

6. Finish and serve.
Sprinkle with a little freshly grated Parmesan and freshly cracked black pepper before serving.

** I used Chosen Foods brand Lemon Garlic Marinade to marinate the chicken breast before cooking 12 minutes in the air fryer.  It gave it such a great flavor for a shortcut ingredient.

When you’re craving something warm, cozy and packed with flavor but don’t want to spend much time in the kitchen, these Gyoza Broth Bowls are the answer! Frozen gyoza are simmered in a savory, flavorful broth with tender Napa cabbage for an easy meal that comes together in about 20 minutes.
The broth is simple but incredibly delicious, made with chicken stock, coconut aminos, ponzu and sesame oil. The ponzu adds a bright, citrusy tang while the coconut aminos bring just the right amount of savory depth.
I love finishing these bowls with a handful of sesame seeds, fresh cilantro and pickled onions for a pop of color, crunch and acidity. And if you like a little heat, a drizzle of chili crisp takes them completely over the top!

Tips for the Best Gyoza Broth Bowls
Use your favorite frozen gyoza. Chicken, pork, shrimp or vegetable gyoza all work beautifully in this recipe.
Don't skip the ponzu, which is a citrusy soy sauce facsimile. It adds a bright flavor that keeps the broth from tasting too heavy, but a squeeze of lime can work in a pinch.
Add the toppings at the end. The fresh cilantro, pickled onions and sesame seeds provide texture and freshness that make each bowl so much better.
Make it your own. Add sliced mushrooms, bok choy, green onions, spinach or even a soft-boiled egg for an even heartier bowl.  Adding a splash of full fat coconut milk or coconut cream can make a creamier broth if desired.

The Perfect Easy Dinner
These Gyoza Broth Bowls are proof that an easy dinner doesn’t have to be boring. With frozen gyoza and a handful of flavorful ingredients, you can have a steaming bowl of savory, tangy goodness on the table in no time.
Cozy, flavorful and ridiculously easy—this is one of those recipes you’ll want to keep in your back pocket for busy nights!

Gyoza Broth Bowls (see options for vegan version)
SERVES 4


Ingredients

• 2 cups chicken or vegetable stock
• 2 tablespoons avocado oil
• 1 tablespoon coconut aminos
• 2 tablespoons ponzu
• 2 teaspoons sesame oil
• 1 small head Napa cabbage or. Bok Choy, thinly sliced
• 12-16 frozen gyoza (potstickers), any kind, purchase vegetable gyoza for vegan version
• Sesame seeds, for garnish
• Fresh cilantro, for garnish
• Pickled onions, for garnish (see my Quick Pickled Onions here)
• Chili crisp, optional

​Instructions

• Add the gyoza: Carefully add the frozen gyoza directly to a skillet drizzled with avocado oil.  Saute on medium heat until the bottoms of the gyoza dumplings are browned. 
• Make the broth: Add the chicken stock, coconut aminos, ponzu and sesame oil to the skillet and bring to a gentle simmer.
• Add the cabbage: Stir in the sliced Napa cabbage and simmer, covered for about 5 minutes, just until the gyoza are cooked through.
• Assemble the bowls: Divide the gyoza and Napa cabbage among four bowls. Ladle the hot broth over the top.
• Garnish: Finish with sesame seeds, fresh cilantro and pickled onions. For a spicy kick, drizzle with chili crisp.

Tip: If you like a more substantial bowl, add sliced mushrooms, green onions, baby spinach or a soft-boiled egg.

If you love the bright, savory flavors of Greek cooking, these Greek lamb shank chops are an easy dinner you'll want to make again and again. Seasoned simply with fresh lemon, garlic powder, onion powder, and oregano, these lamb chops develop a deliciously browned exterior while staying tender and flavorful inside.
The air fryer makes this recipe especially easy, giving the lamb a beautiful golden crust without the need to fire up the grill or heat the oven.

What to Serve With Greek Lamb Chops
These lamb chops are delicious with classic Mediterranean sides. Try serving them with:

• Greek salad
• Roasted potatoes (See my recipe for Lemon & Rosemary Roast Potatoes)
• Lemon rice
• Tzatziki sauce
• Warm pita bread
• Roasted vegetables
• A simple cucumber and tomato salad

Tips for the Best Air Fryer Lamb
Don't overcrowd the basket. Arrange the chops in a single layer so the hot air can circulate around them and create a nicely browned exterior.
Use fresh lemon. Fresh lemon juice adds a brightness that bottled lemon juice simply can't match.
Let the lamb rest. A few minutes of resting allows the juices to redistribute, resulting in more tender, flavorful lamb.
Use a thermometer. Lamb can quickly go from perfectly cooked to overdone, so checking the internal temperature is the most reliable way to get your preferred doneness.

Easy, Flavorful and Greek-Inspired
With just a few pantry staples and the convenience of the air fryer, these Greek lamb shank chops are proof that an impressive dinner doesn't have to be complicated. The combination of lemon, oregano, garlic, and onion gives the lamb plenty of flavor while allowing the meat itself to shine.
Serve them with a crisp Greek salad and roasted potatoes for an easy Mediterranean-inspired meal the whole family will love.

Greek Air Fryer Lamb Shank Chops

​Ingredients

• 4 Lamb shank chops
• 1 Fresh lemon
• 1 teaspoon garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Dried oregano or 1 tablespoon  fresh oregano
• 1 teaspoon smoked paprika
• Olive oil
• Sea Salt
• Black pepper

1. Season the Lamb
Pat the lamb chops dry with paper towels. Place in a shallow dish and lightly coat both sides with olive oil, then season generously with garlic powder, onion powder, oregano, salt, and black pepper.
Squeeze fresh lemon juice over the lamb and allow it to sit for about 10–15 minutes before cooking.

2. Preheat the Air Fryer
Preheat your air fryer to 400°F for about 3 minutes.

3. Air Fry the Lamb
Place the lamb chops in the air fryer basket in a single layer. Cook at 400°F for approximately 10–14 minutes, turning halfway through cooking.
Cooking time will vary depending on the thickness of your chops and your preferred level of doneness. For the best results, use an instant-read thermometer.
​
4. Rest and Serve
Transfer the lamb chops to a plate and let them rest for about 5 minutes before serving. Finish with another squeeze of fresh lemon and a sprinkle of oregano if desired.

There’s something wonderfully rustic about a homemade blueberry galette. With its golden, buttery crust folded casually around a generous mound of juicy blueberries, this dessert looks impressive without requiring the fuss of a traditional pie.
This blueberry galette starts with a simple homemade crust made with just flour, butter, and buttermilk. The filling uses fresh or frozen blueberries, giving you plenty of sweet, jammy berry goodness in every slice. As the galette bakes, the blueberries burst and bubble, creating a delicious filling while the crust turns beautifully golden and crisp.
Serve it warm from the oven with a scoop of vanilla ice cream, or enjoy a slice with a dollop of whipped cream.

Tips for the Best Blueberry Galette
Keep the butter cold. Cold pieces of butter are key to creating a flaky, tender crust.
Don't overwork the dough. Mix just until the dough comes together. A few visible pieces of butter are a good thing.
Don't skip the cornstarch. The blueberries release quite a bit of juice as they bake, and cornstarch helps create a thicker filling that won't completely run out of the galette.
Let it cool before slicing. As tempting as it is to cut into the galette immediately, giving it time to cool allows the filling to set.

Can I Use Frozen Blueberries?
Yes. Frozen blueberries can be used if fresh aren't available. There is no need to completely thaw them first, although you may need to add a few extra minutes to the baking time.

A Simple Summer Dessert
This blueberry galette is proof that dessert doesn't have to be complicated to be special. The combination of a flaky, buttery crust and six cups of sweet, juicy blueberries makes every bite irresistible.
It's rustic enough for a casual family dessert but beautiful enough to serve when entertaining. And unlike a traditional pie, there is no need to worry about perfectly crimped edges or a complicated top crust.
Serve it warm, add a scoop of vanilla ice cream, and let the blueberry juices mingle with the melting ice cream. It's summer dessert perfection.

Blueberry Galette

​Ingredients
For the Crust

• 2 cups all-purpose flour
• 1 cup cold unsalted butter, cut into small cubes (or grated & chilled)
• 1/3 cup cold buttermilk, plus a little more if needed
• 2 tablespoons cane sugar
• 1/2 teaspoon sea salt

For the Blueberry Filling

• 6 cups fresh blueberries
• 1/4 cup cane sugar
• 3 tablespoons flour
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon sea salt

For Finishing

• 1 egg, beaten, for egg wash
• 1 tablespoon coarse sugar like turbinado sugar, optional

​How to Make Blueberry Galette
1. Make the Crust
In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.  I use my Food Processor to make quicker work of this

Gradually add the cold buttermilk, stirring just until the dough begins to come together. Be careful not to overwork the dough.

Turn the dough onto a lightly floured surface and gently bring it together into a disk. Wrap and refrigerate for at least 30 minutes.

2. Prepare the Blueberries
While the dough chills, combine the blueberries, sugar and lemon juice in a large bowl. Gently toss until the berries are evenly coated.

3. Roll Out the Dough
Preheat the oven to 350°F.
Place the chilled dough on a sheet of parchment paper and roll it into a rough 12- to 14-inch circle. I use a French Rolling Pin.  It doesn't need to be perfectly round—the rustic shape is what makes a galette so appealing.
Transfer the parchment and dough to a baking sheet.

4. Add the Blueberry Filling
Spoon the blueberry mixture into the center of the dough, leaving about a 2-inch border around the edges.
Gently fold the edges of the dough up and over the blueberries, pleating the dough as you work your way around the galette.

5. Brush and Bake
Brush the exposed crust with beaten egg and sprinkle with coarse sugar, if desired.

Bake for approximately 60 minutes, or until the crust is deeply golden and the blueberry filling is bubbling.

If the crust begins to brown too quickly, loosely cover the edges with foil.

6. Cool and Serve
Allow the galette to cool on the baking sheet for at least 15–20 minutes before slicing. The blueberry filling will continue to thicken as it cools.
Serve warm or at room temperature with vanilla ice cream or whipped cream.

If you love a coffee that hits sweet, salty, creamy, and bold all at once, you need to try this Salty Canadian Iced Latte. It combines rich espresso, real butter, a pinch of salt, and pure maple syrup, all poured over your milk of choice and plenty of ice.
Think of it as a cozy Canadian-inspired twist on your everyday iced latte—with a surprisingly delicious buttery finish.

What Is a Salty Canadian Iced Latte?
The idea is simple: espresso + butter + salt + maple syrup + milk + ice.
The maple syrup brings natural sweetness, while the salt enhances the coffee and maple flavors. A small amount of butter adds richness and gives the latte an extra-smooth, almost velvety texture.
It might sound unusual at first, but that's exactly what makes this drink so fun—and so craveable.

Salty Canadian Iced Latte

For one iced latte, you'll need:

• 2 shots espresso
• 1 teaspoon butter, preferably unsalted (slightly chilled butter gives a better froth)
• 1–2 teaspoons pure maple syrup, to taste
• A small pinch of sea salt
• ¾–1 cup milk of your choice
• Ice

Milk Options
This recipe works beautifully with almost any milk. Try:

• Whole milk for the creamiest version
• Oat milk for a naturally sweet, silky latte
• Almond milk for a lighter option
• Coconut milk for a subtle tropical twist
• Your favorite dairy-free milk

How to Make a Salty Canadian Iced Latte
1. Brew your espresso
Pull two shots of fresh espresso into a small heatproof glass.

2. Add the maple syrup, butter, and salt
While the espresso is hot, stir in the maple syrup, butter, and a tiny pinch of salt.
Whisk or stir vigorously until the butter melts completely and everything is well combined.  A hand held frother is perfect for this task.

3. Fill your glass with ice
Grab your favorite tall glass and fill it generously with ice.

4. Add your milk
Pour your milk of choice over the ice, leaving a little room for the espresso mixture.
​
5. Pour in the espresso
Slowly pour the maple-butter espresso over the milk. Give everything a good stir and watch the creamy layers come together.
​

These Greek Air Fryer Chicken Burgers are an easy, super flavorful way to turn simple ground chicken into a juicy, satisfying meal. Made with just a handful of ingredients—including creamy mayo, salty feta, oregano, and Worcestershire sauce—these burgers come together quickly and cook beautifully in the air fryer.
The feta adds little pockets of creamy, salty flavor throughout the burger, while oregano gives it that unmistakable Greek-inspired taste. Worcestershire sauce adds a subtle savory depth, and mayonnaise helps keep the ground chicken moist while it cooks.

What to Serve With Greek Chicken Burgers
These burgers pair beautifully with simple Mediterranean-inspired sides. Try them with:

• Greek salad
• Air fryer potatoes. (Try my Lemon Rosemary Roasted Potatoes)
• Roasted vegetables
• Cucumber and tomato salad
• Lemon rice
• Crispy pita chips with hummus

Tips for Juicy Chicken Burgers
Don't overmix the meat. Gently combine the ingredients just until everything is incorporated.
Don't skip the mayo. It adds moisture and richness to lean ground chicken.
Watch the salt. Feta and Worcestershire sauce both contribute salt, so taste carefully when seasoning the mixture.
Use a meat thermometer. Ground chicken should reach 165°F in the center for food safety.
Make them ahead. The patties can be shaped ahead of time and refrigerated until you're ready to air fry them.
A Simple Greek-Inspired Burger
You don't need a long list of ingredients to make a flavorful chicken burger. The combination of ground chicken, creamy mayonnaise, tangy feta, oregano, and Worcestershire sauce creates a burger that is juicy, savory, and full of Mediterranean-inspired flavor.
And because they're made in the air fryer, these Greek Chicken Burgers are an easy option for lunch or dinner any night of the week.

Greek Air Fryer Chicken Burgers

Ingredients

• 1 pound ground chicken (or turkey)
• 2 tablespoons mayonnaise
• ½ cup crumbled feta cheese
• 2 scallions, thinly sliced (exclude the dark green tops)
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
• 1 tablespoon Worcestershire sauce
• 1-2 cloves garlic, minced or grated
• Sea Salt and freshly ground black pepper, to taste

For Serving
Serve these burgers with your favorite toppings or simply atop some greens. Some delicious options include:

• Lettuce
• Sliced tomato
• Red onion
• Cucumber
• Extra feta or whipped feta
• Tzatziki sauce
• Warm pita bread or hamburger buns

How to Make Air Fryer Greek Chicken Burgers
1. Make the burger mixture
Add the ground chicken, mayonnaise, feta cheese, oregano, garlic, scallions, Worcestershire sauce, salt, and pepper to a bowl.
Gently mix everything together with your hands or a fork just until combined. Try not to overmix, as this can make the burgers dense.

2. Form the patties
Divide the mixture into four equal portions and shape into patties about ¾-inch thick.
Because ground chicken can be soft and sticky, lightly wetting your hands before forming the patties can make the process easier.  I simply spooned the mixture onto a sheet of parchment paper then slid it into the air fryer

3. Air fry
Preheat your air fryer to 375°F if your model requires preheating.
Lightly spray the air fryer basket with cooking spray and place the chicken burgers in a single layer, leaving a little space between each one.
Air fry for approximately 10–14 minutes, flipping halfway through, until the burgers are cooked through and reach an internal temperature of 165°F in the center.
Cooking time can vary depending on the size and thickness of your burgers and your particular air fryer.

4. Serve
Let the burgers rest for a couple of minutes before serving. Place them on toasted buns,  warm pita or a bed of greens and add your favorite Greek-inspired toppings.
For an especially delicious combination, top with tzatziki, tomato, cucumber, red onion, and a little extra feta.

Nothing captures the flavor of summer quite like fresh peaches. This Dairy-Free Peach Ice Cream is luxuriously creamy without a drop of dairy, thanks to a combination of rich coconut milk and coconut cream. Sweetened with agave nectar and delicately flavored with vanilla bean paste and a pinch of fragrant cardamom, every bite tastes like ripe peaches wrapped in silky cream.
The Ninja Creami transforms this simple mixture into a scoopable frozen dessert with an unbelievably smooth texture that rivals traditional ice cream. Whether you're dairy-free, vegan, or simply looking for a fresh seasonal dessert, this recipe is one you'll make again and again while peaches are at their peak.

​MORE FROZEN TREAT RECIPES

Affogato (Ice cream & espresso)
Saffron Cardamom Pistachio Dairy Free Ice Cream
Coffee Chocolate Ice Cream
​Short Cur Chocolate Chip Ice Cream, Sandwiches

Variations
Peach Ginger: Add ½ teaspoon freshly grated ginger for a little zing.
Honey Peach: If you're not vegan, substitute honey for the agave.
Peach Cobbler: Fold crushed dairy-free vanilla cookies or gluten-free graham crackers into the finished ice cream using the Mix-In setting.
Peach Bourbon: Add a teaspoon of bourbon for an adult version with extra depth of flavor.

Store leftovers in the Ninja Creami pint with the lid secured. When ready to enjoy again, simply process using the Re-Spin function to restore the creamy consistency.

Can I use frozen peaches?
Yes! Allow them to thaw slightly before blending so they incorporate smoothly into the ice cream base.
Can I make this sweeter?
Absolutely. Depending on the sweetness of your peaches, you may wish to increase the agave by a tablespoon or two.
Does it taste like coconut?
The coconut flavor is mild and beautifully complements the peaches. The vanilla and cardamom help balance the tropical notes while allowing the fresh fruit to remain the star.

This Dairy-Free Peach Ice Cream proves you don't need heavy cream to create an indulgent frozen dessert. The rich coconut base delivers incredible creaminess, while juicy peaches provide bright, natural sweetness. A hint of vanilla bean paste and aromatic cardamom elevate the flavor into something that feels both comforting and sophisticated.
Whether you're serving it after a backyard barbecue, bringing it to a family gathering, or simply enjoying a bowl on a warm evening, this homemade peach ice cream is a delicious celebration of peach season—made even easier with the Ninja Creami.

Dairy Free Peach Ice Cream (Ninja Creami Method with other options*)

Ingredients

• 1 (13.5-ounce) can full-fat coconut milk
• 1 (13.5-ounce) can coconut cream
• 2-3 tablesoons agave (adjust to taste depending on the sweetness of your peaches)
• 1 tablespoon vanilla bean paste
• ¼ teaspoon ground cardamom (optional)
• 2 cups fresh peaches, peeled (optional) and diced

Instructions

Step 1: Mix the Base
Place the coconut milk, coconut cream, agave nectar, vanilla bean paste, and cardamom into a large bowl and whisk until thoroughly combined.

Step 2: Freeze
Add the peaches into the Ninja Creami container.  Pour the mixture over the peaches, being careful not to exceed the maximum fill line.  This batch actually made 1 and one half containers for me to use.
Freeze on a level surface for at least 24 hours.

Step 3: Spin
Insert the frozen pint into your Ninja Creami and process using the Ice Cream setting.
If the texture appears crumbly after the first spin, add 1–2 tablespoons of coconut milk and use the Re-Spin function. Repeat if necessary until perfectly creamy.
​
Step 4: Serve
Enjoy immediately for a soft-serve consistency, or place the finished ice cream in the freezer for 20–30 minutes if you prefer firmer scoops.

*If not using a Ninja Creami, simply pour the peaches and base into your ice cream freezer and process according to directions.

There are few combinations that capture the essence of summer quite like juicy peaches and sweet corn. Add ribbons of salty prosciutto, verdant basil, briny feta cheese, and a bright homemade lime dressing, and you have a salad that's elegant enough for entertaining yet simple enough for a weeknight dinner.
This Peach, Corn & Prosciutto Salad celebrates fresh, seasonal ingredients without requiring much time in the kitchen. Every bite offers a wonderful balance of sweet, savory, salty, and tangy flavors with plenty of texture. Whether you're serving it alongside grilled chicken, steak, or seafood, or enjoying it as a light lunch, this colorful salad is one you'll want to make again and again while peaches are at their peak.

What to Serve With It
This salad pairs beautifully with grilled salmon, herb-marinated chicken, pork tenderloin, or a crusty artisan baguette. It's also a wonderful addition to brunch spreads, backyard cookouts, and summer picnics.
A Taste of Summer
Simple recipes often become the most memorable, especially when they let fresh ingredients shine. Sweet peaches, crisp corn, salty prosciutto, fragrant basil, and a zesty lime dressing come together in a salad that's as vibrant as the season itself.
Whether you're harvesting from your garden, shopping at the farmers market, or simply looking for a fresh new way to enjoy summer produce, this Peach, Corn & Prosciutto Salad is a delicious reminder that the best meals don't have to be complicated—they just need great ingredients.

Peach Prosciutto Corn & Basil Salad with Lime Vinaigrette

Ingredients

For the Salad

• 2 ripe peaches, sliced
• 2 ears fresh sweet corn (or about 1 cup corn from frozen that’s been thawed)
• 4 ounces prosciutto (we’ll be crisping this up)
• ½ cup crumbled feta 
• ¼ small red onion, very thinly sliced (or pickled red onions) optional
• 1 cup fresh basil leaves

Fresh Lime Dressing

• 3 tablespoons extra virgin olive oil
• Juice of 1 lime
• 1 teaspoon agave or honey
• 1 teaspoon Dijon or stone ground mustard
• Sea Salt and freshly ground black pepper, to taste

Directions
If using fresh corn, grill it until lightly charred or I cooked mine on broil in my air fryer for 5 minutes. Let it cool before cutting the kernels from the cob.

For the prosciutto, let bake in a 350 oven on a parchment lined baking sheet for about 8 minutes until crisp or I used my Air Fryer to crisp them up in about 2 minutes.  Cool slightly, then roughly chop or tear into ribbons.

In a small jar, shake together the olive oil, lime juice, agave, Dijon mustard, salt, and pepper until smooth.

Combine all the salad ingredients in a large bowl, saving crispy prosciutto for last so it remains as crisp as possible.  Toss gently.
​
Drizzle with the fresh lime dressing just before serving. Sprinkle with crispy prosciutto.  Serve immediately.

Alternatively you can arrange over a bed of greens to make a larger salad.

Sometimes the simplest recipes become the ones you crave again and again. This 4-Ingredient Miso Butter Pasta is silky, savory, and packed with rich umami flavor thanks to the magic combination of butter and miso paste. Tossed with hot pasta and finished with fragrant fresh basil (or your favorite herbs), it's a restaurant-worthy meal that comes together in about 15 minutes.
If you enjoy recipes that rely on pantry staples while still feeling elegant, this pasta deserves a permanent spot in your weekly dinner rotation.

Tips for the Best Miso Butter Pasta

• White miso creates the mildest, slightly sweet flavor, while red miso offers a deeper, more robust taste.
• Always reserve pasta water—its starch helps create a silky sauce without adding cream.
• Fresh herbs brighten the richness of the butter and miso, making the dish taste surprisingly fresh.
• Taste before adding salt, as miso naturally brings plenty of savory seasoning.

Easy Variations
This recipe is delicious exactly as written, but it's also a wonderful base for additions:

• Top with grated Parmesan for extra richness.
• Stir in sautéed mushrooms for earthy flavor.
• Add wilted spinach or baby kale.
• Toss with roasted broccoli or asparagus.
• Finish with toasted sesame seeds or crushed roasted peanuts for texture.

Serving Suggestions
Pair this pasta with a crisp green salad, roasted vegetables, or warm crusty bread. It's equally satisfying as a simple lunch or a cozy dinner and pairs beautifully with grilled shrimp, salmon, or roasted chicken if you'd like to add protein.

This 4-Ingredient Miso Butter Pasta proves that a handful of quality ingredients can create something truly memorable. The butter adds luxurious richness, the miso delivers irresistible umami, and the fresh basil keeps everything bright and balanced. Add a few slices of fresh chili pepper if you're craving a little heat, and you'll have an effortless meal that tastes like it came from your favorite neighborhood bistro.
Simple, comforting, and incredibly flavorful—this is one pasta recipe you'll find yourself making again and again.

4 Ingredient Miso Butter Pasta

Ingredients

• 8 ounces pasta (spaghetti, linguine, fettuccine, or your favorite shape) (or gluten free)
• 3 tablespoons butter
• 2 tablespoons white or red miso paste (red miso packs more of of savory punch)
• ¼ cup chopped fresh basil (or a mixture of basil, parsley, or chives)

Optional: Thinly sliced fresh chili peppers for a gentle kick of heat.
Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about ½ cup of the pasta cooking water before draining.
2. While the pasta cooks, mix the butter and miso in a large bowl.
3. Add the drained pasta to the bowl and toss to coat. Stir in a few tablespoons of the reserved pasta water until the sauce becomes glossy and lightly coats every strand.
4. Fold in the fresh basil and toss once more.
5. Finish with thinly sliced fresh chili peppers if you'd like a subtle burst of heat. Serve 

Some recipes prove that the simplest ingredients can create the most memorable dishes. Caprese salad is one of those timeless classics. With juicy ripe tomatoes, creamy fresh mozzarella, fragrant basil, and a drizzle of quality olive oil, this Italian favorite is the perfect side dish for summer meals, backyard gatherings, or even a light lunch.
The secret to an exceptional Caprese salad isn't a complicated recipe—it's choosing the freshest ingredients you can find. When tomatoes are in season and basil is growing in the garden, this salad practically makes itself.

​Tips for the Best Caprese Salad
Choose ripe tomatoes. Vine-ripened, heirloom, or homegrown tomatoes provide the best flavor.
Use fresh mozzarella. Skip the pre-shredded or block cheese. Fresh mozzarella packed in water delivers the creamy texture that makes this salad shine.
Fresh basil is essential. The aroma and flavor simply can't be replaced with dried basil.
Don't refrigerate your tomatoes. Cold temperatures dull their flavor. Store them at room temperature until you're ready to assemble the salad.
Use good olive oil. Since there are so few ingredients, every one of them matters.

Delicious Variations

• Add sliced avocado for extra creaminess.
• Top with toasted pine nuts for a little crunch.
• Serve over a bed of arugula.
• Finish with a sprinkle of Italian seasoning or oregano.
• Add thin slices of peaches or strawberries for a sweet summer twist.

What to Serve With Caprese Salad
This refreshing salad pairs beautifully with:

• Grilled chicken
• Air fryer salmon
• Steak
• Italian pasta dishes
• Crusty artisan bread
• Homemade focaccia

It's also wonderful as part of a charcuterie board or served alongside grilled vegetables.

If there were ever a recipe that proves healthy eating doesn't have to be boring, it's this Green Goddess Quinoa Bowl. Every bite is filled with vibrant colors, satisfying textures, and fresh flavors that make eating vegetables something to genuinely look forward to.
Tender roasted sweet potatoes bring natural sweetness, protein-rich quinoa and chickpeas provide staying power, juicy tomatoes add freshness, and everything is layered over a bed of crisp kale and lettuce. The finishing touch? A creamy Green Goddess dressing that ties every ingredient together with bright, herbaceous flavor.
Whether you're meal prepping lunches for the week or serving a light dinner on a warm evening, this bowl is as beautiful as it is nourishing.

Make It Your Own
One of the best things about grain bowls is how flexible they are. Try adding:

• Grilled chicken or salmon for additional protein
• Roasted broccoli or Brussels sprouts
• Cucumber slices for extra crunch
• Pickled onions for a tangy bite
• Crumbled feta or goat cheese if you enjoy dairy

Every variation brings something new while keeping the bowl fresh and satisfying.

Why This Bowl Is So Filling
This recipe combines several nutrition powerhouses:

• Quinoa provides complete protein and complex carbohydrates for lasting energy.
• Chickpeas add plant-based protein and fiber to help keep you satisfied.
• Sweet potatoes are rich in vitamin A, potassium, and antioxidants.
• Kale and lettuce provide vitamins K, C, and folate while adding plenty of fresh crunch.
• Tomatoes contribute vitamin C and lycopene, a powerful antioxidant.
• Green Goddess dressing delivers bright herb flavor that transforms simple ingredients into something truly crave-worthy.

Perfect for Any Occasion
This Green Goddess Quinoa Bowl is ideal for weekday lunches, healthy dinners, picnics, or make-ahead meals. It travels well, keeps beautifully in the refrigerator for several days, and tastes just as delicious chilled as it does with warm roasted sweet potatoes.
Sometimes the simplest meals become the ones you make again and again. With wholesome ingredients, beautiful colors, and incredible flavor in every bite, this Green Goddess Quinoa Bowl is sure to earn a permanent spot in your meal rotation.
​

Green Goddess Quinoa Bowl

Serves 6

Ingredients

• 2 cups cooked quinoa
• 2 medium sweet potatoes, peeled & cubed
• 1 tablespoon olive oil
• Sea salt and black pepper, to taste
• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 cups cherry tomatoes, halved
• 3 cups chopped kale
• 3 cups chopped romaine or green leaf lettuce
• Green Goddess dressing, for drizzling (see recipe below)

Instructions

1. Preheat your oven to 425°F or Air Fryer to 390°F
2. Toss the cubed sweet potatoes with olive oil, sea salt, and pepper. Roast in the oven for 25–30 minutes or in the air fryer for about 15 minutes, turning halfway through, until tender and lightly caramelized.  This part can be done in advance & the sweet potatoes stored in the fridge.
3. In serving bowls, create a base using the kale and lettuce mixture.
4. Arrange the cooked quinoa, roasted sweet potatoes, chickpeas, and tomatoes over the greens.
5. Finish with a generous drizzle of Green Goddess dressing.
6. Toss everything together before serving or enjoy each colorful layer individually.

Green Goddess Dressing​

• 1 cup Greek yogurt (use full fat for best result)
• Juice of 1 lemon
• 1/4 cup olive oil
• 2 cups fresh herbs such as basil, mint & parsley
• 1 garlic clove, roughly chopped
• Sea salt & freshly cracked pepper to taste
• 1/2 teaspoon onion powder

Using a blender or immersion blender, blitz all the ingredients together, thinning out with a small amount of water of needed.  Store for up to 1 week in the fridge.  The flavors are even better day 2 as all the flavors meld together.

If you're looking for an elegant dinner that's surprisingly simple to make, this Lemon Zest & Oregano Butter Air Fryer Salmon is sure to become a favorite. Fresh lemon zest brightens rich butter, while oregano adds a subtle earthy flavor that pairs beautifully with tender, flaky salmon. Best of all, the air fryer does the hard work, delivering perfectly cooked fish in under 10 minutes.
Whether you're preparing a quick weeknight meal or serving guests, this recipe feels special without requiring much effort.

Serving Suggestions
This salmon pairs wonderfully with:

• Air fryer asparagus
• Roasted broccoli
• Garlic green beans
• Cauliflower rice
• Rice pilaf
• A crisp cucumber salad
• Roasted baby potatoes

Tips for Perfect Air Fryer Salmon

• Leave the skin on during cooking to help keep the salmon moist.
• Let the salmon come to room temperature so you’re not adding chilled salmon. To a hot air fryer.
• Avoid overcrowding the basket so the hot air can circulate properly.
• Thicker center-cut fillets may need an additional minute or two.
• Fresh lemon zest makes a noticeable difference—it's worth using instead of bottled lemon juice.

Variations

• Add a teaspoon of Dijon mustard to the butter mixture for extra tang.
• Add a pinch of crushed red pepper flakes for gentle heat.
• Substitute the oregano with fresh dill or basil for a different herb profile.

Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the air fryer at 325°F for 3-4 minutes or enjoy chilled over a fresh salad..my favorite way.

Sometimes the simplest recipes are the most memorable. Rich butter, fragrant oregano, and vibrant lemon zest transform everyday salmon into a restaurant-worthy meal with very little effort. The air fryer keeps the fish perfectly tender while giving you a quick, mess-free dinner that's as nutritious as it is delicious.
If you give this Lemon Zest & Oregano Butter Air Fryer Salmon a try, I'd love to hear how you served it. Pair it with your favorite vegetables or grains, squeeze on a little extra fresh lemon, and enjoy a meal that's both comforting and refreshingly bright.

Some days, lunch needs to be quick, satisfying, and packed with flavor. That's exactly why this Low-Carb Air Fryer Turkey & Smoked Gouda Wrap has become one of my favorite midday meals.
Using Xtreme Wellness wraps keeps the carbs low while still giving you that satisfying crunch after a few minutes in the air fryer, but feel free to use any style wrap or tortilla you prefer.   The combination of creamy mayo, smoky turkey, rich smoked Gouda, and sweet roasted red peppers creates a gourmet sandwich experience with almost no effort.
Whether you're working from home, packing lunch, or just trying to eat a little lighter, this wrap comes together in less than 10 minutes and tastes like something you'd order at your favorite café.

Serving Suggestions
This wrap pairs beautifully with:

• Dill pickle spears
• A side salad with vinaigrette
• Fresh cucumber slices & cherry tomatoes
• Homemade coleslaw

Final Bite
Sometimes the simplest recipes become the ones you make over and over again. This crispy air fryer wrap delivers smoky, creamy, and savory flavors in every bite while keeping lunch light, filling, and low in carbs.
If you're looking for a delicious way to break out of the boring lunch routine, give this wrap a try—you may find yourself keeping these ingredients on hand every week!

Low-Carb Air Fryer Turkey & Smoked Gouda Wrap
Serves: 1
Prep Time: 5 minutes
Cook Time: 4–6 minutes
Ingredients

• 1 Xtreme Wellness tortilla wrap (or tortilla of your preference)
• 2 teaspoons mayonnaise (I prefer Chosen Avocado or Olive Oil Mayo)
• 2-3 slices smoked turkey
• 1 slice smoked Gouda cheese
• 1/2 of a roasted red pepper, well drained & patted dry

Instructions

1. Lay the tortilla flat and spread the mayonnaise evenly over the surface.
2. Layer the smoked turkey, smoked Gouda, and roasted red peppers in the center of the wrap.
3. Fold in the sides, then roll tightly into a burrito-style wrap.
4. Place seam-side down in a preheated air fryer.
5. Spray lightly with avocado oil or olive oil cooking spray to enhance crispness.
6. Air fry at 375°F for 4–6 minutes, flipping halfway through, until the tortilla is golden and crispy and the cheese is melted.
7. Let rest for a minute before slicing in half and serving.
   
   

There are days when only a rich, chocolatey brownie will do—but that doesn't mean you have to reach for refined sugar or traditional flour. These Gluten-Free & Refined Sugar-Free Brownies prove that wholesome ingredients can create an incredibly indulgent dessert.
Made with cassava flour, naturally sweetened with pure maple syrup, and held together with just two eggs, these brownies have everything you want: a rich chocolate flavor, a soft fudgy center, and those irresistible chewy edges.

Cassava is a starchy, edible root vegetable native to South America, also known as yuca.
Cassava flour is one of my favorite gluten-free baking flours because it behaves much like traditional wheat flour, creating a brownie that's tender without being gritty. Pair it with the caramel-like sweetness of maple syrup, and you have a dessert that's both simple and satisfying.

Whether you're baking for someone with gluten sensitivities, looking to reduce refined sugar, or simply wanting a homemade treat made with pantry staples, these brownies check all the boxes.

A Brownie Everyone Can Enjoy
Healthy baking doesn't have to mean sacrificing flavor. These brownies are proof that a handful of wholesome ingredients can produce a dessert that's every bit as satisfying as a classic brownie. Rich, chocolatey, and naturally sweetened, they're perfect for afternoon coffee, lunchbox treats, or sharing with friends who would never guess they're gluten-free and refined sugar-free.
Once you've made them, don't be surprised if they become your go-to brownie recipe whenever a chocolate craving strikes!

Some of the best meals don't require a pantry full of ingredients—just a few exceptional ones. This Air Fryer Pink Peppercorn Butter Ribeye & New Potatoes is proof that simple cooking often delivers the most memorable results.
A beautifully marbled ribeye already brings incredible richness to the table. Pair it with buttery new potatoes, a sprinkle of sea salt, and the delicate flavor of pink peppercorns, and you've got a steakhouse-quality dinner made right at home.

Pink peppercorns are often mistaken for traditional peppercorns, but their flavor is much milder. They have a lightly sweet, fruity character with subtle floral notes that beautifully complement rich beef without overpowering it. When mixed with butter, they create an elegant finishing sauce that melts into every bite of steak while adding just enough seasoning to the crispy potatoes.

Cooking everything in the air fryer makes this recipe surprisingly effortless, but this can also prepared stovetop in a hot skillet. The potatoes develop golden, crisp skins while remaining creamy inside, and the ribeye cooks with a beautifully browned exterior and juicy center. Once everything is finished, a generous spoonful of pink peppercorn butter ties the meal together.

                       Pink peppercorns                                                        crush them in a mortar & pestle 

all crushed & ready for the butter                                                 mix up the pink peppercorn butter

Whether you're planning a special date night, celebrating an anniversary, or simply treating yourself to a restaurant-worthy dinner on a busy weeknight, this recipe proves that you don't need complicated techniques to create something extraordinary.

Why You'll Love This Recipe

• Made with only five simple ingredients
• Steakhouse flavor with minimal effort
• Crispy air-fried potatoes every time
• Elegant enough for entertaining but easy enough for a weeknight dinner
• Ready in about 20 minutes

There's something satisfying about letting quality ingredients shine on their own. The rich ribeye, creamy potatoes, silky butter, delicate pink peppercorns, and flaky sea salt work together to create a meal that's simple, comforting, and undeniably impressive. Sometimes, less really is more.
​

Air Fryer Pink Peppercorn Butter Ribeye & New Potatoes

Serves: 2-4

Ingredients

• 2 ribeye steaks (10–12 ounces each)
• 1 pound baby new potatoes
• 5 tablespoons unsalted butter, softened 
• 1 tablespoon olive oil
• 1½ teaspoons sea salt
• 2 teaspoons herbs de Provence (optional for the potatoes)
• 1 tablespoon pink peppercorns, lightly crushed using a mortar & pestle or bashing in a plastic bag

Instructions

1. Remove the ribeye steaks from the refrigerator about 30 minutes before cooking to take the chill off.
2. Wash and dry the new potatoes and cut them in half.  
3. To make quicker work of the potatoes, I microwave them in a covered glass bowl for about 3 minutes.  You can also start them first in the air fryer or par boil them for about the same amount of time.
4. Toss the potatoes with the olive oil, herbs de Provence if using,  and half of the sea salt.
5. Preheat the air fryer to 400°F or Broil.
6. If you haven’t partially cooked your potatoes, place them in the air fry basket and cook for 8-10 minutes before adding the steaks, 
7. Pat the ribeyes dry and season both sides with the remaining sea salt.  
8. In a small bowl, mix the crushed pink peppercorns with butter.
9. Spread a generous tablespoon of pink peppercorn butter over each steak and add to the potatoes in the air fry basket
10. Air fry the steaks at 400°F for about 8–12 minutes.  Cooking time will vary depending on thickness and your preferred doneness.
11. Remove both steaks & potatoes and let the steaks rest for 5–10 minutes,
12. Add a tablespoon of pink peppercorn butter to the potatoes and toss,
13. Spoon additional pink peppercorn butter over the rested steaks before slicing and serving.

Suggested Internal Temperatures

• Rare: 120–125°F
• Medium-Rare: 130–135°F
• Medium: 140–145°F
• Medium-Well: 150–155°F

(Remember that the steak will continue to rise a few degrees while resting.)

There's something undeniably comforting about a homemade snickerdoodle. That signature cinnamon-sugar coating, the soft and chewy center, and the slightly crisp edges make them one of those timeless cookies that never go out of style. But this version has a couple of delicious twists that make them even more special.

These Sourdough Snickerdoodle Cookies with Coconut Sugar combine the subtle tang of sourdough discard with the rich, caramel-like sweetness of coconut sugar. The sourdough adds incredible depth of flavor without making the cookies taste “sour”, while the coconut sugar lends warm notes reminiscent of brown sugar with a hint of toffee.
If you've been looking for another delicious way to use up your sourdough discard, this recipe deserves a permanent spot in your baking rotation.

What Makes Coconut Sugar Different?
Coconut sugar is made from the sap of coconut palm blossoms rather than the coconut fruit itself. It has a deeper, more complex flavor than white sugar, with hints of caramel and molasses that pair beautifully with warm spices like cinnamon.
While coconut sugar is often considered less processed than refined white sugar, it's still sugar and should be enjoyed in moderation. Its rich flavor, however, means it brings extra character to baked goods like these snickerdoodles and it also retains tiny amounts of naturally occurring minerals, including: Potassium, Iron, Zinc, Calcium and Magnesium as well as small amounts of antioxidants and inulin fiber, which slows the sugar absorption.

Tips for the Best Snickerdoodles

• Don't overbake. The cookies will continue cooking as they cool.
• Chill the dough for 20–30 minutes if your kitchen is warm or the dough feels sticky.
• Use room-temperature butter for the best texture.
• An ice cream scoop helps keep every cookie the same size for even baking.

​Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months. Simply thaw at room temperature whenever a cookie craving strikes.

A LITTLE BEFORE ....                                                                        AND AFTER SHOT 😉

Frequently Asked Questions
Can I use active sourdough starter?
Absolutely! Both active starter and unfed sourdough discard work well in this recipe.
Will the cookies taste sour?
Not at all. The discard adds moisture and complexity, but the cinnamon and coconut sugar keep the flavor warm, rich, and balanced.
Can I substitute brown sugar?
Yes. If you don't have coconut sugar, light or dark brown sugar can be substituted in equal amounts, though the flavor will be slightly different.
​

These Sourdough Snickerdoodle Cookies prove that a simple pantry cookie can become something truly memorable with just a few thoughtful ingredients. The combination of tangy sourdough discard, caramel-like coconut sugar, and plenty of cinnamon creates a cookie that's cozy enough for the holidays but welcome any day of the year.
Whether you're trying to reduce food waste by using sourdough discard or simply looking for a fresh take on a classic favorite, these cookies deliver soft, chewy perfection in every bite. Pour yourself a cup of coffee or a cold glass of milk, and enjoy one—though chances are you won't stop at just one.

Sourdough Snickerdoodle Cookies


Ingredients

• 2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 2 teaspoons cinnamon
• ½ cup unsalted butter (softened to room temperature)
• 1/2 cup coconut sugar
• ⅓ cup sourdough discard
• 1 egg
• 2 teaspoons vanilla (I love vanilla paste)

Cinnamon Sugar

• ¼ cup coconut or cane sugar
• 1 tablespoon cinnamon

Instructions

• Preheat oven to 375°F and line a baking sheet with parchment paper or a silicone mat. 

• In a large mixing bowl, whisk together the all-purpose flour, salt, cream of tartar, baking soda, and 2 teaspoons of cinnamon.
• In a separate bowl, beat the softened butter and coconut sugar until the sugar nearly dissolves. Add the sourdough discard, egg, and vanilla, mixing until smooth. Pour the wet ingredients into the dry ingredients, stirring until just combined.  I used a stand mixer to make quick work of this,
• Combine ¼ cup of coconut sugar with 1 tablespoon of ground cinnamon on a plate or in a bowl. Use a cookie scoop to make 32 dough balls. Roll each into a smooth ball and coat it evenly in the cinnamon sugar. Place 12 balls on the baking sheet, ensuring they're evenly spaced.
• Place the cookies in the oven and bake for 11-12 minutes until they puff up and turn a light golden brown. Move the baked cookies to a wire rack and let them cool before serving.

Some of the very best recipes don't come from cookbooks—they come from the people we love. This delicious chicken salad is one of those recipes.
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I have to give all the credit to my daughter-in-law's mother, Joy. She made this delicious chicken salad for the family when we were visiting them in Missouri and I knew I needed the recipe. It's the kind of dish that quietly steals the spotlight. People go back for seconds, then ask, "Who made the chicken salad?"

What makes Joy's version so special is the seasoning. Instead of plain poached or roasted chicken, she seasons the chicken breasts generously with Montreal chicken seasoning before air frying them. That simple step adds incredible savory flavor to every bite and makes this anything but an ordinary chicken salad.

The combination of sweet dried cranberries, crisp apples, crunchy celery, toasted pecans, and just enough red onion creates the perfect balance of flavors and textures. A creamy mayonnaise and mustard dressing ties everything together without overpowering the fresh ingredients.

I also love how versatile this recipe is. Serve it on buttery croissants for lunch with friends, spoon it into lettuce wraps for a lighter meal, pile it onto crackers as an appetizer, or enjoy it over a bed of greens for a satisfying dinner. It's equally at home at baby showers, church potlucks, bridal luncheons, picnics, and weekday meal prep.

One of the best parts is that it actually tastes even better after it has had a little time to chill in the refrigerator, making it an ideal make-ahead recipe. The flavors meld together beautifully, and the apples stay crisp while the cranberries soften just enough to add little bursts of sweetness throughout.

Joy was kind enough to share her recipe, and now it's become one of our family's favorites. I hope it finds a place in your recipe collection, too. If you're looking for a chicken salad that's a little more flavorful than the traditional version, this one is sure to become a repeat favorite.

Joy’s Spectacular Chicken Salad

Servings: approx.6

Ingredients
For the Chicken

• 2 boneless, skinless chicken breasts (or rotisserie chicken as a shortcut)
• 2 tablespoons olive oil
• 2 tablespoons Montreal chicken seasoning (see homemade recipe below)

For the Salad

• 1/2 cup mayonnaise like Chosen Avocado Oil Mayo
• 2 tablespoons Dijon or grainy mustard
• 2 celery stalks, finely chopped
• ¼ cup finely diced red onion
• 1 crisp apple (Honeycrisp, Gala, or Fuji), diced
• ½ cup dried cranberries
• ½ cup toasted pecans, roughly chopped
• Sea salt and freshly ground black pepper to taste

​Using a food chopper makes quick work of the salad ingredients.

Montreal Chicken Seasoning 
My version has no salt so you can adjust to your liking when using.

Ingredients

• 2 tablespoons paprika ( I love smoked Paprika)
• 1 tablespoon coarse black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons crushed red pepper flakes (adjust to taste). I love Aleppo pepper flakes
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary, crushed

1. Combine all ingredients in a small bowl.
2. Stir well until evenly mixed.
3. Store in an airtight spice jar for up to 6 months in a cool, dry pantry.

Instructions

1. Cook the chicken. Rub the chicken breasts with olive oil and coat evenly with the Montreal chicken seasoning. Air Fry, Grill, bake at 400°F, or pan-sear until the internal temperature reaches 165°F. Let cool completely.  We definitely prefer the air fry method!
2. Chop the chicken. Dice the cooled chicken into bite-sized pieces or shred it, depending on your preference.
3. Toast the pecans. Place pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant. Cool completely.
4. Make the dressing. In a large bowl, whisk together the mayonnaise and mustard until smooth.
5. Combine. Add the chicken, celery, red onion, apple, cranberries, and toasted pecans. Fold everything together until evenly coated.
6. Taste and adjust. Add additional salt and pepper if needed. Chill. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
   
   
   
   

Some nights call for a recipe that's big on flavor but short on effort. This Air Fryer Harissa Honey Salmon & Green Beans is exactly that kind of meal. In less than 20 minutes, you'll have perfectly cooked salmon with a sweet and spicy glaze alongside crisp-tender green beans—all made in the air fryer with minimal cleanup.

The magic of this recipe is the combination of fiery harissa and sweet honey. The honey softens the heat just enough while helping create a beautifully caramelized glaze on the salmon. Whether you use fresh green beans from the produce section or grab a handful straight from the freezer, they cook beautifully right alongside the fish, making this a true one-basket dinner.

This Cosori Turboblaze Air Fryer is my new favorite kitchen appliance.  It's multi-faceted 9-in-1 capability and 6 quart capacity has me using it for baking, broiling, hard boiled egg making, dehydrating and yes.... even air frying.😉. You can check it out HERE and the price point is under $100.

This is the kind of recipe that's perfect for busy weeknights but impressive enough to serve guests. Pair it with fluffy rice, couscous, or a simple side salad, and dinner is done.

If you're looking for an easy dinner that delivers bold Mediterranean-inspired flavors without spending hours in the kitchen, this Air Fryer Harissa Honey Salmon & Green Beans deserves a spot in your regular meal rotation. It's proof that a handful of simple ingredients can come together to create a meal that feels anything but ordinary.

Air Fryer Harissa Honey Salmon & Green Beans
Serves: 2


Ingredients
2 salmon fillets (about 6 ounces each)
4 tablespoons harissa paste (a Middle Eastern Red Pepper Paste)
1 tablespoon honey
1 large handful green beans (fresh or frozen)
Sea Salt to taste (I love Redmond Real Salt)
sesame seeds for garnish (optional)


Instructions
Preheat your air fryer to 390°F
In a small bowl, stir together the harissa paste and honey until well combined.


Pat the salmon dry and season lightly with salt and pepper. Spread half the harissa-honey mixture generously over the tops of both fillets.


Toss the green beans with remaining Harissa honey mixture and season lightly with salt. If using frozen green beans, there's no need to thaw them first.


Place the salmon fillets in the air fryer basket (I line my basket with parchment paper for easier clean up) and arrange the green beans around them in a single layer.


Air fry at 390°F for 8-10 minutes, depending on the thickness of your salmon. The salmon should flake easily with a fork and reach an internal temperature of 145°F. The green beans should be tender crisp with lightly browned edges.

If you're looking for a dinner that's creamy, comforting, and bursting with fresh lemon flavor, this Creamy Lemon Chicken and Orzo is about to become a new family favorite. Best of all, it comes together in about 30 minutes thanks to the convenience of precooked shredded chicken. It's the perfect recipe for using up leftover rotisserie chicken while creating a meal that tastes like you spent hours in the kitchen.

The tender orzo cooks right in the flavorful broth, soaking up every bit of the creamy lemon sauce. A splash of fresh lemon juice brightens the entire dish, while Parmesan cheese adds richness that perfectly balances the citrus. The result is a cozy one-pan meal that's elegant enough for guests yet simple enough for a busy weeknight.

Whether you're feeding your family, meal prepping lunches, or simply craving a bowl of creamy comfort food, this recipe checks all the boxes.

Delicious Variations
Add vegetables: Stir in fresh spinach, asparagus pieces, peas, or broccoli during the last few minutes of cooking.
Boost the herbs: Fresh thyme, dill, or basil pair beautifully with the lemon.
Make it extra cheesy: Add shredded mozzarella or extra Parmesan for an even richer sauce.
Lighten it up: Substitute half-and-half for the heavy cream for a lighter version.

What to Serve with Creamy Lemon Chicken and Orzo
This dish is satisfying on its own, but it also pairs wonderfully with:

• Garlic bread
• A crisp Caesar salad
• Roasted asparagus
• Steamed broccoli
• Green beans
• A simple mixed greens salad with a lemon vinaigrette

Creamy Lemon Chicken and Orzo is proof that simple ingredients can create an incredibly satisfying meal. The combination of tender shredded chicken, creamy Parmesan sauce, bright lemon, and delicate orzo makes every bite comforting yet fresh. It's a recipe you'll find yourself returning to whenever you need a quick, delicious dinner that's sure to impress family and friends.
Whether you're making the most of leftover chicken or looking for an easy weeknight meal, this creamy lemon chicken and orzo delivers restaurant-quality flavor with minimal effort.
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If you've ever opened a bag of salted egg yolk chips, you already know how dangerous they are. One handful quickly turns into an empty bag! With their crispy crunch and rich, savory coating, these addictive chips have become a favorite snack throughout Southeast Asia—and now you can easily make them at home using my “cheats” method..
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No need to salt cure egg yolks unless you just want to dive into that 5+ day process for the fun of it…totally not opposed.   I didn’t even come across curry leaves in my local grocery so subbed in some parsley.  Totally different flavor profile, but it worked.

This homemade, shortcut version is surprisingly easy. Instead of deep-frying fresh potatoes, start with your favorite kettle-cooked potato chips to save time while still delivering that irresistible crunch. In less than 20 minutes, you'll have a snack that's perfect for movie nights, parties, game days, or simply satisfying a craving for something savory.
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What You'll Love

• Ready in under 5 minutes
• Rich, buttery, and savory
• Made with just a handful of ingredients
• Perfect for entertaining
• Easier than making potato chips from scratch

Tips for Success

• Kettle-cooked chips hold up best to the rich coating.
• Don't overcook the egg yolks—they should become fragrant and sandy, not browned.
• Curry leaves add authentic flavor and aroma, but the recipe is still delicious without them.
• Enjoy the chips the same day for the best crunch.

Variations
Try this salted egg yolk coating on:

• French fries
• Potato wedges
• Popcorn

There's a reason salted egg yolk chips have developed such a devoted following. The combination of crispy potato chips and creamy, buttery salted egg yolks creates an unforgettable snack that's rich, savory, and packed with flavor. Once you make them at home, don't be surprised if they disappear almost as quickly as you can serve them!

If you're looking for a dessert that feels indulgent but is surprisingly wholesome, chocolate chia pudding deserves a spot in your refrigerator. Made with just a handful of pantry ingredients, this rich and creamy pudding delivers deep chocolate flavor while requiring almost no effort.

The magic happens when chia seeds absorb liquid and transform into a thick, pudding-like consistency. Combined with cocoa powder and a touch of sweetness, they create a chocolate dessert that works equally well for breakfast, an afternoon snack, or a healthier after-dinner treat.
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One of the best things about chocolate chia pudding is that it's made ahead of time. Spend five minutes mixing the ingredients, then let the refrigerator do the rest of the work. By morning, you'll have a ready-to-enjoy treat waiting for you.
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Serve it straight from the jar, or dress it up with fresh berries, sliced bananas, whipped cream, toasted coconut, or a sprinkle of chocolate shavings. It's easy to customize and perfect for meal prep since individual portions keep well for several days.
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Rich, chocolatey, and incredibly easy to make, this chocolate chia pudding proves that a delicious treat doesn't have to be complicated. Keep a batch in the refrigerator and you'll always have something satisfying ready when a chocolate craving strikes.
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Chocolate Chia Pudding
Ingredients

• 2 cups milk, I love to use almond or coconut milk
• 1/4 cup chia seeds
• 3 tablespoons unsweetened cocoa powder or raw cacao
• 1-2 tablespoons maple syrup or honey
• 1 tablespoon collagen powder (optional for creamier consistency)
• Pinch of sea salt

Instructions

1. In a blender carafe add all the ingredients & give a good blitz.  You can also add to a jar with a tight fitting lid & give everything a good shake, but I love the texture blitzing the chia seeds gives this pudding.
2. Let the mixture sit for 5 minutes, then blitz again to break up any clumps of chia seeds.
3. Cover and refrigerate for at least 4 hours, preferably overnight.
4. Stir before serving. If the pudding is thicker than desired, add a splash of milk and stir until creamy.

I spoon into dessert glasses and top as desired.


Optional Toppings

• Fresh strawberries or raspberries
• Sliced bananas
• Whipped cream
• Chocolate chips
•  
• Chopped nuts

There are some desserts that instantly bring back memories of family gatherings, summer afternoons, and recipes passed down through generations. For me, that's Grandma's Strawberry Shortcake with Sweet Drop Biscuits.

Unlike many modern versions made with sponge cake or store-bought pound cake, Grandma always used sweet drop biscuits as the foundation. Fresh from the oven, the biscuits were tender and buttery with just the right touch of sweetness. When split open and piled high with juicy strawberries and clouds of whipped cream, they created a dessert that was simple, comforting, and unforgettable.

Every strawberry season, this recipe finds its way back to our table. The strawberries macerate in a little sugar, creating a sweet syrup that soaks into the warm biscuits. Combined with freshly whipped cream, every bite captures the flavors of summer.
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The beauty of this recipe is its simplicity. No fancy techniques or complicated ingredients—just fresh strawberries, homemade biscuits, and whipped cream. It's proof that some of the best desserts are also the simplest.

There's a reason Grandma's strawberry shortcake remains a family favorite. The combination of sweet berries, homemade whipped cream, and tender drop biscuits creates a timeless dessert that never goes out of style. One bite and you'll understand why this simple recipe has been cherished for generations.
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Grandma Dorthy's Strawberry Shortcake with Sweet Drop Biscuits

serves 8

Sweet Drop Biscuits

2 cups all purpose flour

1 1/2 Tbsp baking powder, (use aluminum-free)

1 tablespoon cane sugar

1 teaspoon sea salt

5 tablespoons unsalted butter, cold, diced or shredded/grated preferred

1/2 cup heavy whipping cream, cold

1/2 cup whole milk, cold 



Macerated Strawberries

1 1/2 lbs strawberries, hulled and sliced

1/4 cup cane sugar

1 lemon, using both zest & juice


Whipped Cream

1 cup heavy whipping cream

1/4 cup greek yogurt (optional for a nice slight tangy note)

1 1/2 tablespoons cane sugar

1 teaspoon vanilla (I love vanilla paste)


Instructions
Biscuits

• In a large mixing bowl, whisk together dry ingredients: 2 cups flour, 1 1/2 Tbsp baking powder, 1 Tbsp sugar, 1 tsp salt, then sift the ingredients together. Add the cold butter and cut it into the flour mixture with a pastry cutter or with a food processor until it resembles course crumbs unless you've taken the time to grate the butter.  If that's the case, simply fold it into the flour mixture.
• Stir together 1/2 cup milk, 1/2 cup heavy cream, and 1/2 tsp vanilla and pour over flour mixture. Fold together with wooden spoon or spurtle until dough starts coming together.
• Preheat the oven to 425˚and line a baking sheet with parchment paper. Drop the biscuits, using a cookie scoop or large spoon into roughly equal sized portions onto the baking sheet.
• Transfer rounds to lined baking sheet, 1/2” apart and Bake at 425˚F for 13-15 minutes or until golden on top. Cool biscuits on a rack for 10 minutes before assembling.

Strawberry Topping

• Slice strawberries and place into a large bowl. Sprinkle with 1/4 cup sugar and the zest and juice of the lemon and stir to combine. Cover and refrigerate until ready to serve.

Make Whipped Cream

• In a mixing bowl, beat together 1 cup cold heavy cream with sugar and vanilla for about 2 minutes on medium/high speed or until soft peaks form using a hand mixer or stand mixer.  Fold in Greek yogurt if using.

​How to Assemble Strawberry Shortcakes

• Split biscuit in half. Add strawberries with some sauce. Top with generous dollop of cream. Cover with biscuit top, add more cream and strawberries