Air Fryer Roast Chicken

1 whole chicken, thawed

2-3 tablespoons Extra Virgin Olive Oil

Lawry’s Seasoning Salt (or spices of your choosing)

Set chicken in a large mixing bowl and cover with olive oil.  Rub the olive oil all over the chicken.  Generously cover the chicken with seasoning salt and rub over entire chicken, making sure to get into any cracks and crevices.

Seasoned and ready to go

Set bird in air fryer basic, breast side down.  Turn fryer on to 350 for 35 to 40 minutes. Once the cycle ends, turn bird breast side up and, once again, turn air fryer to 350 for another 35 to 40 minutes.

Excellent! Tasty and moist.


Instant Pot Chicken & Stuffing with Green Beans

4 large boneless, skinless chicken breasts
1 cup chicken broth
1 large can (23 oz) Cream of Chicken soup (or two small cans)
1 bag of cornbread stuffing (14 oz) (I used to boxes of Stove Tops)
1 bag of green beans (frozen or regular) 12 oz
Optional: 1 cup sour cream

Place chicken breasts and broth in Instant Pot and cook on ‘Manual’ high power for 8 minutes, making sure that the vent is set to ‘closed’.

When the timer goes off turn off the IP and do a Quick Pressure Release and then open the lid.

Add the bag of green beans on the top of the chicken breasts, put the lid back on and turn the Instant Pot on and cook for 2 minutes on ‘Manual’ high pressure.

When the timer goes off turn off the IP and do a Quick Pressure Release and then open the lid.

Place the dry stuffing mix on top of the chicken, green beans and broth.  The stuffing will absorb the broth in cooking.

Spread the soup on top of the stuffing.  If you choose to use the sour cream you’ll want to mix the soup and sour cream together before spreading on top of the stuffing mix.  The sour cream will make the dish creamier.

Replace the lid on the Instant Pot and cook for 4 minutes on ‘Manual’ high pressure.  (This will allow you to heat the stuffing.  The IP won’t pressure cook again because the stuffing is soaking up all of the hot juices.  It’s only heating the process.)  When the timer goes off, do a quick release to release any pressure before opening the lid.

Mix all of the ingredients together. When you mix it all together you will notice the chicken start to shred with very little effort. Great with a side of cranberry sauce!  Enjoy!

Amazingly tasty!




IP Turkey Orzo Soup

  • 1 large white onion, diced
  • 4 medium carrots, chopped
  • 4 stalks celery, chopped
  • 2 tablespoons olive oil
  • 4 cloves of garlic, minced
  • 3 – 4 cups, leftover turkey, diced
  • 10 cups chicken broth
  • Salt & Pepper, to taste
  • 1.5 cups dry orzo pasta
  • 2 lemons, or ¼ cup lemon juice (optional)
  • 2 tablespoons chopped fresh parsley
  1.  Turn IP to ‘Saute’.  When hot add olive oil.  When oil is hot add onion, celery, carrots and garlic and cook until onion is translucent.  Add diced turkey, salt & pepper (to taste) to pot and then chicken broth.
  2. Turn IP off and then turn on ‘Soup’ function and cook for 30 minutes.
  3. When timer goes off do a quick release (QR).
  4. Add orzo, lemon juice (if using) and parsley stir and turn IP to ‘Manual’ and cook for 3 minutes.
  5. Do a quick release (QR) and serve.

Instant Pot Sesame Chicken

  • 4 large boneless skinless chicken breasts, diced (about 2 lbs.)
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • 2 teaspoons sesame oil
  • 1 cup honey
  • 1/4 teaspoon red pepper flakes, optional
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • Sesame seeds, toasted
  1. Salt and pepper chicken. Preheat pressure cooking pot using the saute setting. Add oil, onion, garlic, and chicken to the pot and saute stirring occasionally until onion is softened, about 3 minutes.
  2. Add soy sauce, ketchup, and red pepper flakes (optional) to the pot and stir to combine. Set pressure to high and cook for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release.
  3. Combine sesame oil & honey and add to the pot and stir to combine. In a small bowl, dissolve cornstarch in water and add to the pot. Select Saute and simmer until sauce thickens, stirring occasionally.
  4. Serve over rice sprinkled with sesame seeds.

Instant Pot Whole Chicken

  • One small chicken – about 4 pounds
  • 1 tablespoon vegetable oil
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder
  1. Sprinkle all sides of the chicken with salt, pepper, garlic powder and onion powder.
  2. Turn on the sauté setting and add in the oil. When the oil heats up, place the chicken in breast-down and brown and then turn on each side and brown each side.
  3. Lock the lid into place and set the valve to “sealing.” Select “Poultry” and then set the to high. Set the time to 20 minutes.
  4. When the 20 minutes is up do a quick release (QR). Turn the chicken over and then cook for another 15 minutes on poultry setting on high pressure.

Crockpot Lemon Orzo Chicken Soup

  • 8 cups chicken stock
  • 2 large boneless, skinless chicken breasts
  • 3 cloves garlic, finely minced
  • ½ medium onion, finely diced
  • 1 pound carrots, peeled,and thinly sliced
  • 4 medium stalks celery, diced small
  • 2 medium bay leaves
  • 1 teaspoon turmeric
  • 1 teaspoon kosher salt, more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 cup uncooked orzo pasta
  • finely grated zest of one medium size lemon
  • Juice of 1 medium size lemon
  1. Combine first 10 ingredients (down to black pepper) in the bowl of a crock pot.  Cook on LOW for 6-8 hours or until chicken and carrots are tender or on HIGH for 3-4 hours.
  2. Remove chicken breasts and allow them to cool.  Dice or shred when cool.
  3. While chicken is cooling, add pasta to soup and increase heat level to HIGH (if cooking soup on LOW).  Cook for 20-25 minutes more or until pasta is tender.
  4. Add lemon zest, lemon juice, and diced chicken. Stir to combine. Taste and add salt if needed.

Chicken & Pasta with Lemon Cream Sauce

  • 4 boneless skinless chicken breasts (or thighs)
  • salt and pepper
  • 2 cups chicken broth
  • 4 tablespoons lemon juice
  • 2 tablespoon minced garlic
  • ½ teaspoon red pepper flakes (or more to taste) – optional
  • 1 tablespoon olive oil
  • 1/2 cup finely diced shallots (or red onions)
  • 4 tablespoons salted butter
  • 1/2 cup heavy cream
  • 1 cup broccoli, chopped
  • 1 cup asparagus, chopped
  • 2 tablespoons chopped parsley or basil
  1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
  2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, and red pepper flakes.
  3. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and cook for approximately 6 or 7 minutes on both sides allowing to brown nicely on both sides.  Remove to plate.
  4. Reduce the burner to medium, add the shallots & garlic to the skillet and allow to cook slightly.  Add the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 8-10 minutes.
  5. While sauce is reducing throw the broccoli & asparagus in the sauce and allow to cook through.
  6. When the sauce has thickened, remove from the burner, add the butter and whisk until it melts completely. With the skillet off the burner, add the heavy cream, whisk to combine. Place the skillet back on the burner and allow the sauce to cook until desired thickness. Don not let the sauce boil or it may curdle.  Remove from heat, add the chicken back into the pan and allow it to heat though.  Top with chopped parsley or basil and serve warm.


Chicken Lo Mein

1/2 pound spaghetti noodles

What you'll need

What you’ll need

2 tablespoons mirin rice wine
1/4 cup chicken broth
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon cornstarch
2 teaspoons ground ginger
2 cloves garlic, minced or put through a press
Sriracha to taste
2 tablespoons vegetable oil, divided
1 medium onion, halved lengthwise and thinly sliced
2-3 carrots, thinly sliced
1 cup broccoli florets
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 to 1 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips
**You could substitute any protein for the chicken – pork, beef, shrimp as well as add/subtract whatever veggies you prefer – mushrooms, green onions, spinach, baby corn, water chestnuts, etc.


  1. Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.
  2. In a small bowl, mirin, chicken broth, soy sauce, sesame oil, ground ginger, garlic, sriracha and cornstarch. Then set the sauce aside.
  3. Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat.  Stir-fry the onion & carrots 5 to 7 minutes, or until charred and caramelized. Add the broccoli and stir-fry until tender. Remove vegetables to bowl.  Now add the zucchini & squash and stir-fry the for 3-4 minutes, or until tender crispy, then transfer to bowl with rest of veggies.
  4. Heat the remaining tablespoon of oil in the pan. Add chicken and stir-fry it until it’s no longer pink, about 3 to 4 minutes. Add the cooked noodles, vegetables, and sauce to the pan. Turn the heat down to medium. Using tongs, lightly toss the mixture until heated through, about 3 minutes.
Good stuff!

Good stuff!

Chicken with Orzo & Peas

Comfort food at it's finest!

Comfort food at it’s finest!

What you need:
4 tablespoons butter, divided
2 pounds chicken tenderloins
1/2 cup onion, chopped
2 cloves garlic, minced
1 pound box orzo
2 cups fresh or frozen peas
1 tablespoon fresh basil, chopped
32 ounces chicken broth
salt and pepper, as needed

Preheat oven to 375 degrees.

In a large saute pan, melt 2 tablespoons butter over medium high heat. Season tenderloins with salt and pepper, and cook in the butter until each side is browned, about 3 minutes each side. Remove from pan and set aside.

Add remaining 2 tablespoons butter to the saute pan, melt and add the onion and garlic. Saute for 1-2 minutes then add the orzo. Saute for another 3-4 minutes until orzo starts to brown. Add peas, basil and chicken broth and stir to combine. Add salt and pepper if needed. Pour orzo mixture into a 9×13 glass baking dish. Place tenderloins on top of orzo. Bake for 45 minutes.

Dorito Chicken Casserole

2 cups shredded cooked chicken
2 cups shredded Mexican cheese blend (divided)
1 (10 oz) can cream of chicken soup
½ cup milk
½ cup sour cream
1 can Ro-tel tomatoes (drained)
½ packet taco seasoning
1 large bag Doritos
1 can of corn, drained
Shredded lettuce (optional)
Diced tomato (optional)

Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.

Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish.

Cover and place into the oven and bake at 350 degrees for 30-35 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose.
(Makes 4 Servings)

Great Mexicanish Casserole

Great Mexicanish Casserole