Ingredients For Chicken Tenders In Air Fryer

• Chicken - you can use chicken tenders or tenderloins or simply slice boneless, skinless chicken breasts into large strips.
• Spices - keep it straightforward with smoked paprika, Italian seasonings, garlic powder, salt, and pepper.
• Olive oil - any neutral-flavored oil can substitute for olive oil.
• Garnish - use parsley or dill and lemon slices for a fresh garnish.

The full recipe and ingredients can be found in the recipe card below this post.

Tips

• Cooking time. In the air fryer, thinner chicken tenderloins usually cook in 7-10 minutes, but this varies with thickness. For thicker cuts, don't extend cooking time; instead, check the internal temperature with a meat thermometer. Once it reaches 165°F, the chicken is done.
• Breaded chicken tenders. You can also make breaded chicken tenders with panko or breadcrumbs (gf if needed). The cooking time remains the same; avoid adding extra spices, seasonings, or oil.
• Leftover ideas. Leftover chicken tenders make a great addition for dinner salads, try kale salad, avocado salad, or kale caesar salad.
• Cooking times vary by model. The duration for cooking chicken tenders in the air fryer depends on your specific model and desired level of crispiness. For instance, in my Cosori 5.8 quart air fryer, I cook them at 375°F,  typically from 8-12 minutes.
• Make them in the oven. The oven method requires more time. Preheat the oven to 350°F and place the chicken tenders on a baking sheet. Bake for 25-30 minutes, ensuring the internal temperature reaches 165°F to ensure they're fully cooked.

What To Serve With Air Fryed Tenders

Keep it healthy and serve with fresh air fryed or baked veggies.

• Spicy skillet potatoes
• Yellow rice
• Cucumber cabbage salad - this will be a hit!
• Mediterranean cucumber salad
• Potato salad
• Parmesan fries

Freezing And Storing Instructions

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Ingredients For Skillet Potatoes

• Baby potatoes - use baby potatoes with skin on; this will help the glaze to cling better. Both baby red and white mini potatoes are suitable, or a combination of both can be used. Begin by boiling the potatoes before pan-frying and simmering them in the sauce until done.
• Sauce - tamari or soy sauce, honey, garlic, and Gochugaru paste (Korean red chili paste), water. Gochugaru adds delicious smokiness and heat to the sauce, don't skip it. Alternative? Chopped chili peppers!
• Lemon juice - or mild vinegar. While boiling the potatoes toss some salt and a squeeze of lemon juice or splash of vinegar into the water. It really boosts the flavor and keeps them nice and firm while cooking. Plus, it takes away that slight bitterness some potatoes can have.
• If your baby potatoes are too large, cut them in half. Just keep in mind the exposed halve without skin, may become fragile during cooking. Be gentle when handling and turning them over to avoid breakage.

What To Eat With Skillet Potatoes?

• Korean cucumber salad
• Cucumber tomato and onion salad
• Salmon cakes
• Asian cucumber salad
• Zucchini fritters
• Baked cabbage casserole

Storing Leftovers

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Ingredients For Dirty Rice

• Pork breakfast sausage - I’ve used Cumberland breakfast sausage, but you can use something similar such as ground pork, bulk pork sausage, ground beef, Italian sausage, cajun sausage, turkey sausage, or beef sausage. Make sure to have the skins removed for this recipe. Gluten free note: different brands vary. Whatever sausage you use, check the ingredients to make sure it is gluten-free or use ground meat instead.
• Onion - I’ve used brown onion, finely diced, but you could also use yellow onion. 
• Bell pepper - Green bell peppers are excellent, but you can use red bell pepper or yellow bell pepper as well. Dice the bell pepper into small pieces but not very fine otherwise, it will wilt while cooking. 
• Celery - You’ll need 2-3 stalks, diced. 
• Garlic - Using garlic cloves will offer the best flavor. I’ve used 4 garlic cloves which is about 1 teaspoon's worth. Pre-minced garlic or garlic powder could also be used. 
• Seasoning and spices - This dish includes cajun spice, salt, and black pepper. 
• Herbs - Thyme (2-3 sprigs or 1 teaspoon of dried thyme) and 2 large bay leaves. 
• Broth - I’ve used chicken and veggie broth, beef or just vegetable broth is totally fine too. If you use store-bought, then opt for low sodium if possible. This way you can regulate the amount of seasoning and salt.
• Rice - Long grain rice such as basmati or jasmin is ideal. We are cooking everything in one pan, including rice, so it should go in uncooked. I do however rinse it before. Brown rice is another option although it will require additional cooking time.
• Garnish - Use green onions, scallions, chopped parsley, or cilantro as garnish. 

The full recipe and ingredients can be found in the recipe card below this post.

Tips

• You can use leftover rice for this traditional dirty rice, but then reduce the cooking time when adding the rice to the skillet otherwise, the rice will become mushy. 
• Pork breakfast sausage provides delicious flavor from the fat content. You could also use ground hamburger or another sausage, such as chicken, turkey, or even plant-based smoked sausage.  
• This rice dish can easily be doubled if you plan on serving a larger crowd. 
• This delicious dish isn’t overly spicy, the heat will depend on which sausage you are using and the amount of cajun seasoning. I have added just a little of the seasoning as mentioned in the recipe and it is well seasoned and not spicy.

Freezing And Storing Instructions

• To store, allow the dish to cool and store in the fridge for 2-3 days. When reheating add some warm water or broth so it's not dry.
• To freeze allow the dirty rice to cool completely. Transfer to a freezer-friendly container and freeze for up to 2-3 months.
• To reheat, thaw it in the fridge and warm in the skillet or in the microwave.

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Recipe

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How To Make Dirty Rice

Sausage dirty rice is a delicious one-pot Southern Louisiana dish made with jasmine rice, cajun seasoning, chopped bell peppers, celery, onion, broth, and ground sausage. This version of dirty rice calls for simple ingredients that can be made in one large pot or skillet for easy weeknight dinners.

Course Main Course

Cuisine American

Keyword cajun dirty rice, sausage dirty rice

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 5 servings

Calories 366kcal

Author Julia | The Yummy Bowl

Ingredients

• 11 oz Pork breakfast sausage I used Cumberland or similar, the skins removed
• 1 cup brown onion finely diced
• 1 cup green bell pepper medium small dice, not very fine it will wilt during cooking
• ¾ cup celery about 2-3 stalks diced
• 4 garlic cloves about 1 heaping teaspoon
• 2 teaspoon cajun spice
• 1 cup long grain rice such as basmati uncooked
• 2 cups chicken broth
• 2-3 thyme sprigs or dried thyme 1 teaspoon
• salt to taste seasoning will depend on which broth is used, best to use low sodium and add salt just a little, this dish has plenty of flavor and seasoning from the broth and sausages
• 2 large bay leaves
• green onion scallions, or cilantro for garnish
• black pepper to taste

Instructions

• In a large skillet, cook the sausage meat over medium-high heat, breaking it down into small pieces with a wooden spatula. Cook until no longer pink. Drain the fat and remove it to a side plate.
• In the same skillet, saute onion, bell pepper, and celery. When the onion is becoming translucent add garlic, cajun, salt, and pepper. Cook for another 30 seconds.
• Stir in uncooked rice (I washed and rinsed it prior), pour in the broth, add bay leaves, and thyme, and return the meat to the skillet.
• Bring to a boil, cover with a lid and reduce the heat to medium-low. Simmer for 18 minutes until all the water has evaporated and the rice is cooked.
• Fluff the rice with a fork, remove the thyme, and bay leaves and serve with green onions.

Video

Nutrition

Calories: 366kcal | Carbohydrates: 37g | Protein: 15g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 442mg | Potassium: 445mg | Fiber: 2g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 28mg | Calcium: 42mg | Iron: 2mg

How To Cook Cilantro Rice In Rice Cooker

• Put rinsed rice, water (following the manufacturer's guidelines), salt, and optional oil into the rice cooker.
• Close the lid, plug it in, and start cooking according to the manufacturer's instructions.
• Once done, mix in cilantro, black pepper, lime juice, and sauteed garlic. Adjust the salt to your taste and serve it hot or at room temperature.

Storing and Reheating Instructions

Cool the cooked rice, then portion it into zip-top bags or airtight containers and freeze for 2-3 months. When needed, thaw at room temperature and reheat in a skillet or microwave.

• Leftover rice stays good for 3-4 days in an airtight container or resealable freezer bag in the fridge.
• Freeze cooked rice for up to three months in an airtight container or resealable freezer bag.
• Reheat rice in a pot over medium heat with a teaspoon of water, stirring to prevent sticking, or use a microwave until hot.
• Frozen rice can be added directly to hot dishes or thawed in the fridge overnight and reheated.

More Delicious Rice Recipes

• Unstuffed Cabbage Rolls
• Sausage Dirty Rice
• Chicken Broccoli Rice Casserole
• BBQ Pork Fried Rice
• Thai Chicken Fried Rice

Why It's Yummy

• Quick - similar to dirty rice this dinner ready in less than 30-min!
• A great ‘’kitchen cleaner’’ - use whatever veggies you have at the moment!
• Budget-friendly and flavorful

How To Make BBQ Pork Fried Rice

Saute aromatics. In a wok pan with sesame oil over medium-high heat, saute onion, ginger, garlic.

Fry the egg. Add eggs and scramble until cooked through.

Freezing And Storing Instructions

• To Store. Store the leftovers in a larger food container, without squeezing the rice in it tightly. Keep it properly sealed in the fridge for 2-3 days.
• To Freeze. Freeze fried rice in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Rice can spoil quickly; I recommend consuming it within two days or making only what will be eaten on day one.

What To Serve With Pork Fried Rice

• Salad: Asian or Korean cucumber salad
• Veggies: Air Fryer Brussels sprouts or zucchini slices.

Why It's Yummy

• Minimal Ingredients. The process of caramelizing the vegetables generates a naturally sweet and indulgent flavor, eliminating the need for additional brown sugar.
• Plant-Centric. Unlike the more conventional fried cabbage with bacon, this vegetarian recipe maximizes the inherent flavors of caramelized veggies.
• Adaptable. Enjoy this dish as a side with your St. Patrick’s Day, Christmas feast or as a convenient addition to any day's meal lineup.

Instructions

Step 1 - Preheat the oven.
Position a rack in the middle of the oven and preheat to 350 degrees.

Tips

• Despite initially seeming like a lot, the cabbage will significantly reduce in volume while cooking.
• Saute the cabbage and onions over medium-high heat to achieve proper caramelization.
• For added texture, consider incorporating nuts or seeds towards the end of the cooking process.
• To create a complete meal, include cooked proteins like ground chicken or shrimp towards the end or cook them separately.

Serving Suggestions

• As a main with other vegetables or grains: I like to serve it with pork fried rice, yellow rice or garlic mashed potatoes.
• As a side dish: with corned beef or lamb stew to baked chicken breasts or oven-roasted pork tenderloin.
• Utilize juices from cooking as a tasty sauce: Prepare a white wine sauce, and incorporate the caramelized cabbage mixture. Serve this flavorful sauce over turkey, chicken, pork, or baked cod for an added depth of taste.

Freezing And Storing Instructions

Instructions

Cooking trout in the oven within parchment paper or foil packet is a such an easy and brilliant method, often referred to as cooking "en papillote" or "in paper."

Prep. Preheat your oven to 400°F (200°C).

Make The Honey Mustard Marinade Sauce. Combine Dijon mustard, honey, soy sauce, and sesame oil in a small bowl or jar. Set aside.

How To Tell If Trout Is Cooked

Baking time depends on fish thickness and desired doneness.

Aim for an internal temperature around 125°F/52°C (FDA recommends 145°F/63°C), verified with an instant-read thermometer.

In the absence of a thermometer, observe these cues to ensure your trout is cooked:

1. Clarity: Notice the transition of trout flesh from translucent to opaque.
2. Flakiness: Gently press the flesh with a fork to check its ability to easily flake apart.

Quality of Trout Matters

Assessing fish quality:

1. Skin – A shiny, slightly slimy skin signifies freshness and quality.
2. Fins – Seek defined, perky fins; avoid ragged or broken ones.
3. Gills – Look for moist, shiny, pink or red gills; avoid brown or faded ones.
4. Smell – Fresh fish smells of the sea, not a strong fishy odor.
5. Texture – Quality fish feels firm; avoid flabbiness or slackness.
6. Eyes – Opt for fish with bright, clear eyes, avoiding cloudy or sunken ones.

Explore more tips when buying fish from EDF Seafood.

Tips

• Honey Mustard Glaze - in this recipe I’ve made sauce for the whole trout but if you just using 4-5 fillets divide the sauce ingredients into half.
• Baking. Depending on your oven and the size of your trout you may need to adjust the cooking time. 
• Make the sauce in advance. It can be stored in the fridge for up to 3 days.
• Leftover sauce can be consumed cold or warm and used in a variety of sandwiches, wraps, and salads.
• If you don’t have fresh trout you can use frozen, thaw it and make sure to pat it dry to remove any excess water before cooking.
• Don’t skip the foil. Baking trout in foil packets helps the fish cook perfectly tender. While the fish fillets bake, the sauce coats the fish nicely, and all the juices are formed at the bottom of the packet.
• Inspect for pin bones by running your finger along the trout to detect these small, translucent bones. Utilize a pair of tweezers as a handy tool to remove them.
• To prevent sticking, apply cooking spray to the foil before placing the trout to bake and avoid adherence.
• Exercise caution when opening the foil, as there may be steam trapped inside. Gently unfold the sealed edges to prevent burns from the released steam!
• If you like fresh garlic flavor, you can chop it finely (about 1-2 teaspoons) finely and add on top of the fish or mix in the marinade before baking.
• Add some red chili flakes to make it spicy.

Storing Instructions

• To Store. Store it in an airtight container in the refrigerator for up to 3 days.
• To Reheat. Preheat your oven to 275°F to 300°F, place the trout on a baking sheet, and warm it for approximately 15 minutes.
• To Freeze. Place completely cooled trout in a covered airtight container or heavy-duty freezer bag. It should be consumed up to 3-4 months. 

You'll Also Love

• 2-minute air fryer Tuna Steaks, and perfect Eggs Royale for breakfast.
• Garlic Butter Salmon with a refreshing and a little spicy Mango Salsa.
• Salmon Patties
• Cod
• Tilapia

Why It's Yummy

• Juicy air fryer ribs are hard to resist. Paired with your favorite sides and some barbecue sauce you couldn't ask for a more satisfying meal. 
• Air fryer recipes are easy and quick and require less cleanup!
• The homemade pork rub is quick to prepare and is a great low-carb or keto seasoning that adds loads of flavor. You can even double the batch and have it on hand to use in other dishes. 

Ingredients

• Pork ribs - cut the rack of ribs into individual ribs. You can use any type of ribs if you don't eat pork.
• Spices - use a combination of salt, pepper, garlic powder, onion powder, paprika, smoked paprika, and cayenne pepper. 
• BBQ sauce - serve the ribs with a side of barbecue sauce. 
• Parsley - fresh parsley makes a nice garnish. 

The full recipe and ingredients can be found in the recipe card below this post.

Tips

• Check the size of your air fryer, if it isn’t big enough to fit all the ribs, don’t overcrowd it. Cook the ribs in two batches. This also depends on the size of your ribs so adjust accordingly.
• Make sure the ribs are dry, use a paper towel to blot them if you have to. This allows for a crispier texture. 
• For a low carb or sugar-free meal choose a sugar-free BBQ sauce or eat the ribs without. 
• To add a touch of sweetness, mix brown sugar into the spice rub.
• Slow Cooker - make these ribs in crock pot.

You can substitute spare ribs for the rack of ribs but you may need to adjust the cook time or monitor the ribs closely so they don’t overcook.

• To store. Place leftover ribs in an airtight container or wrap in aluminum foil and store them in the refrigerator for up to 3-4 days. Allow ribs to come to room temperature before storing. 
• To freeze. Store leftover air fryer pork ribs in the freezer for up to 3 months in a freezer-safe container or storage bag. 
• Thawing and Reheating. Thaw the pork ribs in the fridge overnight. Reheat in the air fryer, oven, or toaster oven. 

Ingredients

• Long-grain rice - I used basmati rice but an equal amount of jasmine rice can also be used for similar results.
• Turmeric powder - a crucial ingredient in this recipe, though you can substitute a small amount of saffron to add color to the rice.
• Butter - you can also use coconut oil. Butter not only adds delightful flavors to the rice but also contributes to achieving that perfect soft and fluffy texture!
• Onion, garlic - sauté these aromatics in butter to maximize their flavor before coating the rice with this heavenly mixture.
• Chicken stock - you can use vegetable stock or any other preferred broth. Using stock ensures that each grain of rice absorbs flavor, significantly enhancing the overall outcome.
• Sal, pepper - use to taste, if the butter and broth are high in sodium use just a little as needed.

The full recipe and ingredients can be found in the recipe card below this post.

Freezing And Storing Instructions

More Rice Recipes

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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