Showing posts with label Delicious Mains. Show all posts
Showing posts with label Delicious Mains. Show all posts
I have to say I am really enjoying using my air fryer. I have finally gotten to terms with it and am now cooking quite a few different things in it with success.
Today I decided to try cooking a whole chicken, aka roast chicken in it and I have to say it turned out beautiful. Moist and tender with a really lovely crisp skin!
The skin did get rather dark, but it still tasted really delicious. As well the meat beneath the skin was tender, juicy and succulent.
You do have to bear in mind that you won't be able to roast just any chicken in the air fryer. It needs to fit into the basket comfortably and none of it can touch the top of the air fryer.
.JPG "Air Fryer Roast Chicken")
I was really lucky this week they had whole roasting chickens on offer at the local shops and I was able to pick up a smaller one which was perfectly sized for roasting in the air fryer. It was 1.6 KG in weight, which is about 3 1/2 pounds.
My sister got one also and she is going to cook hers in her air fryer using the rotisserie attachment. I didn't have any butcher's twine or I would have tried the same. (Reminder to self, order some butchers twine. )
She is brining hers first. This could be a complete game changer!
I wanted to tell you a bit about my Air Fryer as so many people had asked. Mine is a Kuraidori Multi Function Air Cooker/Fryer.
It does much more than just air fry, you can also bake in it, although so far I have not tried baking anything in mine! I have just been using the air fry function! It works very much like a small convection oven.
I am sure I will get a LOT of use from it this summer when the temperatures rise and I am not wanting to heat up my big oven!
It is the brand of appliance that is carried at Home Hardware here in Canada. It uses high-speed hot air circulation to produce crispy, cooked foods without oil. Featuring a fryer basket, two grill inserts, a rotisserie spindle and a non-stick pizza pan, this versatile air cooker makes it easy to get creative in the kitchen.
You can set the timer control for up to 60 minutes and keep an eye on dinner through the transparent door panel. This air cooker comes with cooking program presets and a clear digital LED display for ease of use.
You can see here the basket inside the cooker, which I have sitting on the oven rack thing, over the drip pan. I have found it to be very easy to use and very easy to clean up afterwards.
All of the bits go into the dish washer so clean up is really a breeze.
.JPG "Air Fryer Roast Chicken")
My chicken was cooked in about 50 minutes and registering at the correct temperature at its thickest part. (165*F/74*C.) It smelled gorgeous while it was cooking. I could hardly wait to get it out of there!
I am really pleased with mine, and my sister is very pleased with hers also. I have done wings, baked potatoes, baked sweet potatoes, turnip fries, stuffed baked potatoes, from scratch onion rings, oven chips, and frozen breaded chicken in mine, and everything has come out beautifully.
The other day my sister cooked spaghetti squash in hers and it was excellent! I think it is safe to say that we both highly recommend this model. I feed one person regularly from it and my sister feeds three, sometimes four.
.JPG "Air Fryer Roast Chicken")
WHAT YOU NEED TO MAKE AIR FRYER ROAST CHICKEN
Other than the chicken, a few seasonings, some oil and time there is not much else needed!
- 1 (3 1/2 pound/1.587 kg) whole chicken, giblets removed
- 2 TBS canola oil
- 1/2 TBS kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp sweet paprika
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
My chicken was cooked in about 50 minutes and registering at the correct temperature at its thickest part. (165*F/74*C.) It smelled gorgeous while it was cooking. I could hardly wait to get it out of there!
I did check it about 10 minutes before the intitial cook time was up just to make sure I didn't over cook it. There is nothing worse than over-cooked, dry chicken!
.JPG)
HOW TO COOK AIR FRYER ROAST CHICKEN
Nothing could be simpler. I am so impressed with this! NO fuss NO muss!
Combine the oil an all of the seasonings in a small bowl. Set aside.
Remove the chicken from the packaging. Pat dry all over with paper towels.
Rub the chicken all over with the oil and seasonings.
Spray the air fryer basket with cooking spray. Place the chicken into the basket breast side down.
.JPG "Air Fryer Roast Chicken")
Cook at 360*F/182*C for 40 minutes. Flip over so that the breast is upright and cook for a further 10 to 15 minutes.
Check the internal temperature by sticking a meat thermometer into the thickest part of the chicken. It should register 165*F/74*C. If it isn't quite there, pop it back into the air fryer, 360*F/182*C for a further 5 to 10 minutes.
Let rest for 10 minutes, then carve and serve.
.JPG "Air Fryer Roast Chicken")
As you can see, the end result was tender and juicy, perfectly cooked chicken with a fabulously crisp and delicious skin! Roast chicken is a real favorite in my house and I am always looking for new ways to cook it. I think I have found a new favorite!
Some other favorite ways of cooking it are:
BUNDT PAN ROAST CHICKEN - The chicken is inverted on the post of a Bundt pan over a bed of vegetables resulting in juicy, flavorful, crispy-on-the-outside roasted chicken (plus veggies!) every single time.
ROAST CHICKEN WITH LEMON & HERB STUFFING - This is a real favorite here with tender juicy chicken, beautiful pan juices and a delicious herbed stuffing!
.JPG "Air Fryer Roast Chicken")
I wonder what I will cook next in my air fryer? Stay tuned, you never know what it could be!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Air Fryer Roast Chicken
Yield: 4
Prep time: 5 MinCook time: 50 MinInactive time: 10 MinTotal time: 1 H & 5 M
I was surprised at how easy and how delicious this was. I highly recommend! If you want gravy I also recommend my Perfect Gravy from Scratch.
Ingredients
- 1 (3 1/2 pound/1.587 kg) whole chicken, giblets removed
- 2 TBS canola oil
- 1/2 TBS kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp sweet paprika
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
Instructions
- Combine the oil an all of the seasonings in a small bowl. Set aside.
- Remove the chicken from the packaging. Pat dry all over with paper towels.
- Rub the chicken all over with the oil and seasonings.
- Spray the air fryer basket with cooking spray. Place the chicken into the basket breast side down.
- Cook at 360*F/182*C for 40 minutes. Flip over so that the breast is upright and cook for a further 10 to 15 minutes.
- Check the internal temperature by sticking a meat thermometer into the thickest part of the chicken. It should register 165*F/74*C. If it isn't quite there, pop it back into the air fryer, 360*F/182*C for a further 5 to 10 minutes.
- Let rest for 10 minutes, then carve and serve.
Thank you so much for visiting! Do come again!
One meal my children used to really enjoy when they were growing up was cabbage and noodles. It was something I had learned how to make when I was in my high school Home Economics class.
It was something we all loved and we didn't care what kind of noodles we used. Spaghetti, egg, whatever. We all gobbled it up. We are all real cabbage lovers, in any way shape or form!
The recipe I am sharing with you today is one I found on a site called Barefeet in the Kitchen. I have a few of Mary's cookbooks and her recipes are excellent.
I adapted it to make a much smaller amount, for only two people and also added European measurements for my British friends and family. Even at only two servings it was quite generous, but maybe I am becoming a much smaller eater.
They do say that happens as you get older.
Its a very easy all-in-one skillet supper, with meat, starch and vegetable. Kielbasa, cabbage, potatoes, onions and garlic.
I picked up a piece of Kielbasa at my local supermarket, but I am thinking you could use any kind of smoked meat. Ham, bacon, whatever. All would work well.
WHAT YOU NEED TO MAKE KIELBASA CABBAGE POTATO SKILLET
Its simple really. Good wholesome ingredients. Its the simple things which give us the most pleasure.
- 1/2 pound potatoes (230g) (any variety) peeled and cut into 1 inch cubes
- salt and black pepper to taste
- 1 TBS oil
- 1/2 small onion, peeled and chopped
- 1 fat clove garlic, peeled and minced
- 1/2 pound (230g) Kielbasa, peeled and sliced thin
- 1/4 small head of cabbage, sliced into ribbons (about 2 cups)
I used a couple or russet potatoes I had in my potato/onion cupboard. I only needed 2 medium potatoes. I had a medium sized onion, which was starting to turn, but I peeled off the bad layers and the inside was still perfect and so I used that.
I did buy a chunk of kielbasa at the supermarket, but you could use ham or whatever. Smoked sausage, etc. In the UK there is a smoked sausage you can buy called Mattessons. That is what I would use over there.
The only cabbage I had was one of those hard white bullet cabbages. Its all that seems to be available here where I live.
Oh how I am going to miss savoy cabbages with their bright crinkly leaves. The January King cabbage, sweetheart cabbage, spring cabbage . . .
But then again, there is much in the UK that I miss food wise. It had the best produce and meat, etc. available that I have ever eaten. I was spoiled for choice really.
To be honest I was not overly fond of the Kielbasa I bought today. I found it lacking in flavor. I would not buy it again. I found myself wishing I had made this when I had some ham left from Easter.
Oh well, as they say . . . live and learn!
HOW TO MAKE KIELBASA CABBAGE POTATO SKILLET
This is super easy and super quick to make. Everything pretty much cooks in the one skillet. The potatoes are pre-cooked in the microwave, but I am thinking that if you have leftover cooked potatoes, they would also work very well.
Place the chopped potatoes into a small casserole dish. Season with some salt and black pepper. Toss to coat. Cover tightly and microwave on high for about 3 minutes. Stir, recover and cook for an additional 3 minutes or so or until they are fork tender.
Heat the oil in a medium/large skillet over medium-high heat. Add the oil and once it is hot, add the onions. Sauté for a few minutes until the onion is beginning to soften and caramelize slightly.
Add the sausage and the garlic. Cook, stirring frequently for about 3 minutes. Add the potatoes and fold together. Add a bit more oil if need be. Spread out across the pan.
Cook for two to 3 minutes until the potatoes are beginning to brown.
Add the cabbage along with 2 TBS of water. Cover with a lid and reduce the heat to medium-low. Cook for a further 2 minutes until the cabbage is crispy tender. Fold everything together.
Taste and add seasoning as required. Serve hot and enjoy!
If your family is also fond of cabbage I have quite a few recipes on here that you might all enjoy!
FRIED CABBAGE WITH BACON & ONIONS - Exactly what it says. Shredded cabbage fried up in a skillet along with some bacon and onions. Delicious!
CABBAGE CHEESE & MUSTARD GRATIN - Another dish sized for two. Tender wedges of cabbage slathered in a creamy rich sauce baked with a buttery crumb topping.
CABBAGE WITH PANCETTA & CREAM - Cabbage and bacon are a marriage made in heaven . . . add some cream and you have bliss. Perfect side dish for roast chicken and potatoes.
CABBAGE ROLLS - Everyone's favorite. Tender little bundles of ground meat, wrapped in cabbage leaves and baked in a delicious tomato sauce. These are always the first to disappear on a buffet table!
.JPG "Kielbasa Cabbage Potato Skillet")
And there you have it, a quick and easy midweek supper built just for two. Not hard to make. Goes together in a jiffy and is quite delicious. Enjoy!!
Kielbasa Cabbage Potato Skillet
Yield: 2
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Smokey sausage, crispy tender cabbage, onion and potato combine in this quick and easy supper dish. Sized just for two but easily doubled to feed more.
Ingredients
- 1/2 pound potatoes (230g) (any variety) peeled and cut into 1 inch cubes
- salt and black pepper to taste
- 1 TBS oil
- 1/2 small onion, peeled and chopped
- 1 fat clove garlic, peeled and minced
- 1/2 pound (230g) Kielbasa, peeled and sliced thin
- 1/4 small head of cabbage, sliced into ribbons (about 2 cups)
Instructions
- Place the chopped potatoes into a small casserole dish. Season with some salt and black pepper. Toss to coat. Cover tightly and microwave on high for about 3 minutes. Stir, recover and cook for an additional 3 minutes or so or until they are fork tender.
- Heat the oil in a medium/large skillet over medium-high heat. Add the oil and once it is hot, add the onions. Sauté for a few minutes until the onion is beginning to soften and caramelize slightly.
- Add the sausage and the garlic. Cook, stirring frequently for about 3 minutes. Add the potatoes and fold together. Add a bit more oil if need be. Spread out across the pan.
- Cook for two to 3 minutes until the potatoes are beginning to brown.
- Add the cabbage along with 2 TBS of water. Cover with a lid and reduce the heat to medium-low. Cook for a further 2 minutes until the cabbage is crispy tender. Fold everything together.
- Taste and add seasoning as required.
Lately I have been trying really hard to cut back on my carbs and sugars. This is not easy when you are a card carrying carbaholic like myself!
The potato is my favorite vegetable! But thankfully cauliflower is also one of my favorite vegetables and I have been experimenting with using it in the place of pasta and potatoes.
I had bought a package of frozen riced cauliflower with vegetables in it from Green Giant one day last week and cooked it. I have one word to say to you about that. DON'T
It was awful. Absolutely awful and I ended up throwing it away. Maybe I just got a bad package, but, I hate to tell you, it really was nasty.
This recipe I am sharing with you today for Loaded Cauliflower & Chicken Casserole is one that I adapted to feed just two people and is anything but nasty. Its delicious!
I found the original recipe on Rachel Schultz. It fit my needs perfectly and I was very keen to try it. I downsized it and that is the version I am sharing with you today!
It is low carb, gluten and sugar free and is very diabetic and keto friendly!
WHAT YOU NEED TO MAKE LOADED CAULIFLOWER & CHICKEN CASSEROLE
Simple and delicious ingredients. That's what!
- 1 boneless, skinless chicken breast
- salt, pepper
- garlic and onion powders (not salt)
- sweet paprika
- 2 cups (200g) cauliflower florets
- 3/4 cup (95g) grated Jack cheese
- 1/2 cup (60g) grated cheddar cheese
- 2 slices streaky bacon, cooked until crisp and crumbled
- 2 spring onions, trimmed and thinly sliced
My chicken breast was of a medium size, not too small, nor was it too large. It cooked perfectly in the timings I include in the recipe. You certainly don't want to overcook it as it will be cooking again in the casserole.
I used fresh cauliflower, not frozen. I think frozen cauliflower would be too watery. This time I also used pre-grated cheese's as I was not going to be making a sauce.
I had some cooked streaky bacon in the freezer so I just crumbled two slices. You could also use the real bacon bits that you can buy at the shops. The equivalent of about 2 slices.
With my IBS I shouldn't really be eating onions, but I have found that if I use just the green tops of the spring onions I am okay.
HOW TO MAKE LOADED CAULIFLOWER & CHICKEN CASSEROLE
This is a very simple make. If you know me you know I stay away from complicated if I can help it! I'm a bit on the lazy side!
Preheat the oven to 450*F/230*C/ gas mark 7. Line a small baking tray with baking paper. Season the chicken breast with salt, pepper, a bit each of onion and garlic powders and dust lightly with paprika. Place onto the baking tray and roast in the preheated oven for 20 to 25 minutes, or until the juices run clear.
Reduce the oven temperature to 350*F/180*C/gas mark 4.Cook the cauliflower florets in a medium saucepan of lightly salted water for 6 minutes and then drain. Dump into a bowl.
Slice the chicken breast crosswise into 1/3 inch thick slices. Dump into the bowl with the cauliflower. Reserve a small bit of the onions and bacon and stir the rest into the bowl along with the chicken and cauliflower.
Add 1/2 the jack cheese and the cheddar, along with a sprinkle each of salt, pepper and garlic powder. Mix well together.
Butter a small square baking dish. Dump the mixture into the dish. Scatter the remaining cheese over top and sprinkle on the reserved bacon and onions.
Bake in the oven for 20 to 25 minutes until the cheese has melted and everything is heated through. Serve hot.
If you are a fan of chicken casseroles and are not afraid of carbs, here are some other suggestions for something delicious to do with chicken!
CREAMY CHICKEN PARMESAN CASSEROLE - chicken, rice and vegetables in a rich and creamy parmesan sauce.
CURRIED CHICKEN & COCONUT RICE CASSEROLE - If you are fond of curried chicken you are going to fall in love with this fabulous chicken and rice casserole. Delicious and simple!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
CHICKEN & GREEN BEAN CASSEROLE - This is a variant on our favorite green bean casserole. It uses no cream soup, just a lush homemade cream sauce, flavored with chicken stock, milk, thyme and onion, with a crispy crumb topping.
Loaded Cauliflower & Chicken
Yield: 2
Prep time: 35 MinCook time: 25 MinTotal time: 1 Hour
With bacon, chicken, spring onions, cheese and plenty of cauliflower, this is low carb and keto friendly! This is a small batch recipe, but can easily be doubled.
Ingredients
- 1 boneless, skinless chicken breast
- salt, pepper
- garlic and onion powders (not salt)
- sweet paprika
- 2 cups (200g) cauliflower florets
- 3/4 cup (95g) grated Jack cheese
- 1/2 cup (60g) grated cheddar cheese
- 2 slices streaky bacon, cooked until crisp and crumbled
- 2 spring onions, trimmed and thinly sliced
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Line a small baking tray with baking paper.
- Season the chicken breast with salt, pepper, a bit each of onion and garlic powders and dust lightly with paprika. Place onto the baking tray and roast in the preheated oven for 20 to 25 minutes, or until the juices run clear.
- Reduce the oven temperature to 350*F/180*C/gas mark 4.
- Cook the cauliflower florets in a medium saucepan of lightly salted water for 6 minutes and then drain. Dump into a bowl.
- Slice the chicken breast crosswise into 1/3 inch thick slices. Dump into the bowl with the cauliflower.
- Reserve a small bit of the onions and bacon and stir the rest into the bowl along with the chicken and cauliflower. Add 1/2 the jack cheese and the cheddar, along with a sprinkle each of salt, pepper and garlic powder. Mix well together.
- Butter a small square baking dish. Dump the mixture into the dish. Scatter the remaining cheese over top and sprinkle on the reserved bacon and onions.
- Bake in the oven for 20 to 25 minutes until the cheese has melted and everything is heated through.
- Serve hot.
Thanks so much for visiting. Do come again!
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