Category: Cuisine

Air Fryer Baby Potatoes

Crispy skin with moist and tender filling, these Baby Potatoes save time and are simple to make. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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Preheat the air fryer basket 400°F. In a bowl: combine potatoes, olive oil, salt, garlic, black pepper and mix.

Cook for 30 minutes

Shake the potatoes after 15 minutes.

Serve with your favorite dip.

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Air Fryer Baby Potatoes

Baby Potatoes are crispy skin with moist and tender filling. Quick, easy and simple to make.
No ratings yet
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4
Calories

Equipment

  • Air Fryer

Ingredients
  

  • 1 ½ lbs baby potatoes
  • 1 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ tsp black pepper

Instructions
 

  • Preheat the air fryer basket 400°F.
  • In a bowl: combine potatoes, olive oil, salt, garlic, black pepper and mix.
  • Cook for 30 minutes (shake the potatoes after 15 minutes).

Serve with your favorite dip.

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    Teriyaki Chicken Udon Noodles

    Teriyaki Chicken Udon Noodles are sweet ,deliciously tasty, and good to the last bite. Chicken & udon noodles are a simple and easy to make selection that is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is. You can replace any protein of your liking to this dish.

    It’s one of my personal favorite things to make for a quick and easy meal is this Udon Noodles recipe. I have eaten these noodles like these for most of my life; being brought up in a home where noodles and rice are a main staple for the table. If you look in my cabinets you will find a box of these noodles from the local grocery. The chew of a udon noodles is an elegant experience that heightens the sophistication of a simple work with what you got meal. I generally have the majority of these ingredients on hand or only need to grab one or two things at the store to complete the meal. This is also simple to warm up later and keeps great under refrigeration. A couple of microwaveable dishes in the fridge for a pop and go reheat meal at home or in the office.

    These noodles sit easy on the stomach but are filling at the same time. Thick delicious sauce coated noodles that burst with smooth natural flavors and are as versatile as your preferences on any given day. They basically will go well with any kinda of vegetable you got in the house.

    Watch the video and follow the instructions below to have tender and juicy Teriyaki Udon Chicken Noodles today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent and savory teriyaki chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.

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    In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.

    Cut the chicken into cubes. Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add chicken.

    Add 6 tbsp teriyaki sauce, diced garlic, grated ginger and mix everything together.

    Cook for 6-8 minutes.

    Once, the glaze has nearly evaporated, add sliced onions and cook for another 2-3 minutes. 

    Add noodles and 2 tbsp teriyaki sauce. Mix the sauce with the noodles. Turn up the heat to high.

    Add carrots and mix everything together. Cook for 1-2 minutes or until the carrots is slightly welted.

    Remove the wok/skillet let for the heat source.

    Enjoy!

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    Teriyaki Chicken Udon Noodles

    Quick and easy Teriyaki Chicken Udon Noodles with a ready made sauce that tastes delicious and is very filling.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Asian, Japanese
    Servings 3
    Calories

    Ingredients
      

    • 2 pack pre-cooked udon noodles about 7 oz each
    • 12 oz boneless skinless chicken thighs cut into cubes
    • 4 tbsp teriyaki sauce
    • 2 tbsp vegetable or canola oil 
    • 3 garlic cloves minced
    • 1 carrot julienne
    • ½ onion sliced

    Instructions
     

    Noodles

    • In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.

    Stir- Fry

    • Cut the chicken into cubes.
    • Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add chicken, 6 tbsp teriyaki sauce, diced garlic, grated ginger and mix everything together. Cook for 6-8 minutes. Once, the glaze has nearly evaporated, add sliced onions and cook for another 2-3 minutes.
    • Add noodles and 1-2 tbsp teriyaki sauce (optional). Mix the sauce with the noodles. Turn up the heat to high. Add carrots and mix everything together. Cook for 1-2 minutes or until the carrots is slightly welted. Remove the wok/skillet let for the heat source.

    Serve & Enjoy!

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      Creamy Chicken & Corn Chowder

      Creamy Chicken & Corn Chowder is made using natural ingredients in a time honored method of cooking in a simple one pot style recipe that is absolutely delicious. For this recipe, I used a Dutch Oven which is a heavy bottomed Pot with a tight fitting lid that can accommodate the various ingredients of an old-fashioned style homemade Chowder like this recipe.  The bacon adds a natural excitement and delicious juices into the Chowder that can only be released through a proper well attended simmer. Each spoonful of this Creamy Chicken & Corn Chowder is full of delicious broth, meat and tender moist vegetables. The chowder is naturally thickened using mashed potatoes and a  bowl of this stew will keep you full for hours which gives you that satisfied feeling that can only be attained from a well prepared quality meal. My family loves a old fashioned style chowders, especially those that contain bacon, and this sweet comforting dish was an instant success at our dinner table.  Take the time to make this home cooked classic rustic Creamy Chicken & Corn Chowder today and feel the reward of a well-fed family.

      In reading the recipe and watching the video you will notice the multiple steps that come together to infuse the Creamy Chicken & Corn Chowder with richness and fresh herbal notes. The comforting fragrance from the vegetables that blend with the luscious notes of bacon, herbs, broth and filling sweet corn will bring the hungry tummies to the table once you remove the lid.  Best served with warm fresh bread and hot from the pot, this Creamy Chicken & Corn Chowder  will become a tradition in your home once you serve it the first time. Like and share this or any of my recipes you may have enjoyed from the growing catalogue of menu selections. Don’t for get to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Leave a comment and let us know what you thought of this dish or any enhancements you may have included in your own personal spin. Thanks for visiting and I hope you enjoy this simple to prepare tasty meal! 

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      Place cube chicken thighs in a large bowl. Coat with salt, pepper and mix. Set aside. Clean, peel russet potatoes and cut into ¼” cubes. Cover & set aside. 

      Heat the dutch oven/pot to medium-high. Add butter and wait for 30 seconds. Sauté all sides of the chicken for 5-6 minutes or until no longer pink.

      Add onions & sauté for 3-4 minutes. Add garlic and sauté for 30 seconds.

      Add cube potatoes, corn and mix. Pour chicken broth the pot.

      Add cream cheese, thyme & rosemary. Cover the pot with a lid. Turn down the heat to medium and cook for 20 minutes. Remove lid and discard herb. 

      Add heavy whipping cream and stir. Using a ladle or common spoon: scoop the cooked potato chunks up into the ladle and mash well with a spoon/fork. Once satisfied, return the mashed potatoes back to the soup. Repeat 4-5 times for ideal consistency. (watch video prior to attempt) 

      Gently stir everything and simmer uncovered for 10 minutes or until stew thickens. Season with salt & pepper if needed. 

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      Creamy Chicken & Corn Chowder

      Creamy Chicken & Corn Chowder is simple to make, very filling and absolutely delicious.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 35 minutes
      Total Time 45 minutes
      Course Main Course, Soup
      Cuisine American
      Servings 6
      Calories

      Ingredients
        

      • 1 ½ lbs boneless skinless chicken thighs
      • 4 cups unsalted or low-sodium beef broth/stock
      • 2 cups fresh or frozen corn
      • 1 cup heavy whipping cream
      • 2 tbsp butter
      • 2 tsp salt
      • 1 tsp black pepper
      • 3 large russet potatoes
      • 1 onion chopped
      • 3 garlic minced
      • 3 sprigs thyme
      • 1 sprig rosemary
      • 2 oz cream cheese

      Instructions
       

      • Place cube chicken thighs in a large bowl. Coat with salt, pepper and mix. Set aside. Clean, peel russet potatoes and cut into ¼" cubes. Cover & set aside.
      • Heat the dutch oven/pot to medium-high. Add butter and wait for 30 seconds. Sauté all sides of the chicken for 5-6 minutes or until no longer pink. Add onions & sauté for 3-4 minutes. Add garlic and sauté for 30 seconds. Add cube potatoes, corn and mix. Pour chicken broth the pot. Add cream cheese, thyme & rosemary.
      • Cover the pot with a lid. Turn down the heat to medium and cook for 20 minutes. Remove lid and discard herb.
      • Add heavy whipping cream and stir. Using a ladle or common spoon: scoop the cooked potato chunks up into the ladle and mash well with a spoon/fork. Once satisfied, return the mashed potatoes back to the soup. Repeat 4-5 times for ideal consistency. (watch video prior to attempt)
      • Gently stir everything and simmer uncovered for 10 minutes or until stew thickens. Season with salt & pepper if needed.

      Optional: add cooked bacon & chopped cilantros. Serve with bread and enjoy!

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        Mini Pumpkin Cheesecake

        Delicious mini Pumpkin Cheesecake is the perfect finger sized creamy treat that is seasonally delicious. This seasonal dish is perfect with coffee or to present at a party and can be made with very little preliminary work that makes it a very good selection for your seasonal festivities. These delicious treats are perfect for next fall festival or family gathering. These are gorgeous and make for nice decorations on any table or serving tray. My teenagers are learning self control at the table but struggled mightily to not look like they were in an eating contest to see who could eat the most of them. These are almost bite sized and shareable. They have a festively appeal and a seasonal flavor that could become a family tradition.

        Watch the video and follow the simple instructions below to have these delicious Mini Pumpkin Cheesecakes ready to to share in your home tonight. Fall is a cooler time of the year and pumpkin is a fun seasonal puree to make that is moist rich and delicious in these Mini Cheesecakes. Like and share this or any of my recipes you find interesting. Thanks and come back again soon. Also get the kids to help make these to share with their friends. Best part from a family bonding experience cooing this recipe is the reward of passing along tips in the kitchen that have been around for as long as good home cooking.

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        Use a food processor to crush the crackers (or buy prepared graham cracker crumbs). Add the brown sugar & melted butter to the food processor and pulse until the crumbs have become moist. Place approximately 2 tbsp of crumbs in each muffin tin. Then, press the crumbs to pack them into the bottom of the pan (use the bottom of a measuring ¼ cup to help press down). Bake for 10 minutes. Remove the tin from the oven and let completely cool for 15-20 minutes.

        In a medium size bowl: add softened cream cheese and whip until smooth. Add brown sugar, sour cream, vanilla extract, salt, pumpkin puree, pumpkin spice and whip/beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add cornstarch into the bowl and mix until smooth.

        Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth.

        Divide the cheesecake batter evenly in each muffin tin. Then very gently jiggle the pan to help them level.

        Bake for 18 – 20 minutes or until the top of the cheesecake is set. Remove from the oven and let set at room temperature for 2 hours.

        Then, cover with an air tight container or saran wrap. Refrigerate for 6 hours or overnight.

        Garnish with cinnamon or pumpkin spice atop the whipping cream.

        Enjoy!

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        Mini Pumpkin Cheesecake

        Quick and easy Mini Pumpkin Cheesecake is smooth, creamy and absolutely delicious. Full of seasonal flavors that everyone will enjoy, this little snack/treat is perfect for your fall celebrations.
        5 from 1 vote
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 28 minutes
        Total Time 38 minutes
        Course Dessert
        Cuisine American
        Servings 12
        Calories

        Equipment

        • 12 Muffin Tins

        Ingredients
          

        Crust

        • 8 – 9 full sheets graham cracker about 1 ½ cups of crumbs
        • ¼ cup brown sugar
        • ¼ cup melted unsalted butter

        Pumpkin Cheesecake

        • 12 oz cream cheese room temperature & softened
        • 1 cup pumpkin puree
        • ½ cup brown sugar
        • 2 tbsp sour cream room temperature
        • 1 tbsp cornstarch
        • 2 tsp pumpkin spice
        • 2 tsp vanilla extract
        • ¼ tsp salt
        • 2 large eggs room temperature

        Homemade Whipped Cream

        • 1 cup heavy whipping cream
        • 2 tbsp confectioner sugar/ powdered sugar

        Instructions
         

        • Preheat the oven to 325°F. Place 12 muffin paper liners in the muffin tins.

        Crust

        • Use a food processor to crush the crackers (or buy prepared graham cracker crumbs). Add the brown sugar & melted butter to the food processor and pulse until the crumbs have become moist. Place approximately 2 tbsp of crumbs in each muffin tin. Then, press the crumbs to pack them into the bottom of the pan (use the bottom of a measuring ¼ cup to help press down). 
        • Bake for 10 minutes. Remove the tin from the oven and let completely cool for 15-20 minutes.

        Cheesecake

        • In a medium size bowl: add softened cream cheese and whip until smooth. Add brown sugar, sour cream, vanilla extract, salt, pumpkin puree, pumpkin spice and whip/beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add cornstarch into the bowl and mix until smooth. Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth.
        • Divide the cheesecake batter evenly in each muffin tin. Then very gently jiggle the pan to help them level.
        • Bake for 18 – 20 minutes or until the top of the cheesecake is set.
        • Remove from the oven and let set at room temperature for 2 hours. Then, cover with an air tight container or saran wrap. Refrigerate for 6 hours or overnight.

        Whipping Cream

        • In a bowl: add cold whipping cream and sugar. Beat on medium until soft peaks form. Place the cream in a tipped pastry bag. Then decorate each bar with cream just prior to serving. 

        Garnish with cinnamon or pumpkin spice atop the whipping cream. Enjoy!

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          Hoisin Chicken Udon Noodles

          Hoisin coated thick and chewy udon noodles served with delicious tender and flavorful chicken is a very simple and quick meal that is ready in less than 20 minutes.

          Stir Fry Hoisin Chicken Udon Noodles is a savory and delicious dish that is a great option for a quality meal on a budget. Udon noodles are normally produced with a more delicate wheat than Italian pasta, which creates a bit softer texture. They can be found at Japanese (Asian) markets and in many grocery stores or supermarkets. Similar to Chinese style noodles these are great in a stir fry. Also feel free to substitute the meat with pork, shrimp (your choice of protein), or almost any vegetable you may like. My family loves this recipe and I am sure yours will too.

          Watch the video and follow the instructions below to have this Japanese staple as your next hot meal. Like and share this or any of the recipes you find interesting form my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting my site and leave a comment for any recommendations you would like to see me try. See you again soon!

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          In bowl, combine all the ingredients together and mix. 

          In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside. Cut the chicken into cubes. Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds.

          Add chicken and half of the sauce. Cook for 8-10 minutes or until the sauce nearly reduced in half.

          Add minced garlic, grated ginger, sliced onions and cook for 1 minute. Add sliced mushrooms and mix everything together.

          Add softened noodles with the rest of the sauce and mix everything together.

          Add carrots, sliced green onions and mix. Cook for another 1-2 minutes or carrots are slightly welted.

          Remove the wok/skillet let for the heat source.

          Serve

          Optional: serve with fried egg(s).

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          Hoisin Chicken Udon Noodles

          Hoisin coated thick and chewy Udon noodles served with delicious tender and flavorful chicken is a very simple and quick meal that is ready in less than 20 minutes.
          5 from 1 vote
          Print Recipe Pin Recipe
          Prep Time 5 minutes
          Cook Time 15 minutes
          Total Time 20 minutes
          Course Main Course
          Cuisine Asian, Japanese
          Servings 3
          Calories

          Ingredients
            

          • 2 pack pre-cooked udon noodles about 7 oz each
          • 12 oz boneless skinless chicken thighs cut into cubes
          • 4 oz mushrooms sliced
          • ½ tbsp grated ginger
          • 3 green onions sliced
          • 3 garlic cloves minced
          • 1 carrots julienne
          • ½ onion sliced

          Sauce

          • ¼ cup hoisin sauce
          • 2 tbsp soy sauce
          • 2 tbsp water
          • 1 tbsp sriracha sauce
          • 1 tbsp rice vinegar
          • 1 tbsp sesame oil
          • 1 tbsp dark soy sauce

          Instructions
           

          Sauce

          • In bowl, combine all the ingredients together and mix.

          Noodles

          • In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.

          Stir-Fry

          • Cut the chicken into cubes.
          • Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add chicken and half of the sauce. Cook for 8-10 minutes or until the sauce nearly reduced in half. Add minced garlic, grated ginger, sliced onions and cook for 1 minute. Add sliced mushrooms and mix everything together. Add softened noodles with the rest of the sauce and mix everything together. Add carrots, sliced green onions and mix. Cook for another 1-2 minutes or carrots are slightly welted. Remove the wok/skillet let for the heat source.

          Optional: serve with fried egg(s).

            Enjoy!

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              Slow Cooker Apple Honey Spiral Ham

              Slow Cooker Apple Honey Spiral Ham is a simple two step process that is very delicious. The ham is slow cooked and saturated with brown sugar, honey and fresh apple cider flavors that creates a sweet holiday feast that everyone will enjoy. I love to remove the lid of the slow cooker and watch the steam filled aroma of succulent meat that is infused with natural sweetness advertise the meal to bring the family to attention. Save yourself some preliminary activities and bring a quality meal to the table that will have your family appreciating the seasonal atmosphere that comes with this sweet succulent holiday ham.

              Watch the video, follow the instructions as you confidently prepare this traditional holiday main course for the center of your families table. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Spiral ham is a favorite as it is great for main entrees, sliders or as sandwiches. The best part of this process is just how simple and easy this recipe actually is. Thanks for visiting and see you again soon.

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              Remove spiral ham from the wrap. Discard the glaze packet. Place spiral ham (on the sides) in the slow cooker. Rub brown sugar all over the ham.

              Pour in apple cider & honey. 

              Cover with lid. Cook on low for 3-4 hours or until warm.

              Remove ham and place in a serving plate. Tent the ham with aluminum foil. 

              Transfer the apple ham liquid from the slow cooker to a sauce pan. Simmer for 15 minutes or until the liquid is reduce in half. 

              Brush or basting the sauce all over the ham. 

              Serve & enjoy! Place leftovers in the refrigerator.

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              Slow Cooker Apple Honey Spiral Ham

              Sweet and tender slow cooker Apple Honey Ham is deliciously simple and absolutely perfect.
              No ratings yet
              Print Recipe Pin Recipe
              Prep Time 5 minutes
              Cook Time 3 hours
              Total Time 3 hours 5 minutes
              Course Main Course
              Cuisine American
              Servings 8
              Calories

              Equipment

              Ingredients
                

              • 7-8 lbs bone-in spiral ham
              • 1 cup fresh apple cider
              • 1 cup brown sugar
              • 1 cup honey

              Instructions
               

              • Remove spiral ham from the wrap. Discard the glaze packet. Place spiral ham (on the sides) in the slow cooker.
              • Rub brown sugar all over the ham. Pour in apple cider & honey.
              • Cover with lid. Cook on low for 3-4 hours or until warm. Remove ham and place in a serving plate. Tent the ham with aluminum foil.
              • Transfer the apple ham liquid from the slow cooker to a sauce pan. Simmer for 15 minutes or until the liquid is reduce in half.
              • Brush or basting the sauce all over the ham.

              Serve & enjoy! Place leftovers in the refrigerator.

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