Air Fryer Corn on the Cob with Smoky Parmesan Cilantro Butter

One thing I love about summer is getting fresh corn. My step dad scored well with some right out of the garden….a friend’s garden at any rate… and passed some of that delicious bounty on to us. At first I was going to do the normal salt and butter and that’s always good too, but this corn already has such a great, sweet flavor that I wanted to add a little something to it to make it extra special. My second thought was I really wanted to grill the corn, but it’s been so hot here in the south that the thought of standing outside in the heat over a hot grill really didn’t thrill me. So what is a girl to do, but turn to the air fryer. I don’t know if you have ever cooked corn in an air fryer…. it was my first time…but if you can’t grill it, the air fryer is defiantly the next best thing.

This corn turned out really tasty. It had a few light charred bits that really gives it that grilled taste and adding the smoky parmesan cilantro butter….oh my! It really adds so much to an already great tasting corn. The butter takes on the subtle flavor of the paprika and cilantro, then you get the slight nutty taste of the parmesan and a little heat…not too much mind you unless you want more….from the chili. The hint of lime really adds so much to it as well. Don’t shy away from the mayonnaise, it adds a nice silky texture without tasting…well…like mayonnaise.

We had this paired with homemade cheese burgers. I think hubby and I ate more of this corn than we did the burgers.

If you don’t have an air fryer, don’t fret, this will still taste just as amazing even if cooked on the grill, boiled or even in cooked in the microwave. Just slather on that smoky parmesan butter at the end to make your taste buds sing.

I also have included below not only air fryer directions, but other methods as well.

Here’s what you need:

*1/4 cup softened butter
*1 TBS mayonnaise
*1/2 tsp. smoked paprika
*1 tsp. dried cilantro or 1 TBS fresh cilantro plus more for garnish; I used dried because it seemed to work better for this
*1 1/2 TBS grated parmesan cheese
*1/4 to 1/2 tsp chili powder
*1 tsp. lime juice
*olive oil or canola oil; you can omit this if you are not cooking the corn in the air fryer or on the grill.
*corn on the cob, husks and silk removed

In a small bowl mix together the butter, mayonnaise, paprika, cilantro, parmesan cheese, chili powder and lime juice; set aside.

If you are making this a head of time wait to add the lime juice right before using.

Air Fryer Directions

Preheat the air fryer to 400°

Brush the corn with canola or olive oil

place in to the air fryer basket.

Cook for 5 minutes and turn the corn over. Cook for another 4 minutes or until corn is cooked.

*Note* Cooking time will depend on the size and brand of the air fryer.

Carefully remove the corn and brush or spoon the butter mixture on to the corn.

How can you resist that delectable looking buttered corn.

Serve as a side or grab a few ears and make it a meal. I can assure you this will end up being the star of your plate.

Grilling Directions:

Brush the corn with oil

Place the corn on the grill at medium high heat.

Grill for about 6 to 8 minutes or until the corn is done, turning frequently.

Brush or spoon the butter mixture on to the corn.

Microwave Directions:

Place the corn in a deep microwave safe cooking dish. Add about 1/4 cup of water to the bottom of the dish. Place plastic wrap over the top and microwave on high

For 1-2 ears 3 to 4 minutes or until corn is tender

4 ears 5 to 6 minutes or until corn is tender

*Note* cooking times may depend on the size and power of the microwave

Brush or spoon the butter mixture on to the corn.

Boiling Directions:

Fill a large pot with water, season with salt if desired. Bring the water to boil and add the corn. Be sure not to over fill the pot or the water will splash out when you add the corn.

Boil for about 4 to 5 minutes or until the corn is tender.

Carefully remove the corn

Brush or spoon the butter mixture on to the corn.

Asian Inspired Meatballs

I love a good meatball… who doesn’t. I usually make my meatballs the same way and serve them over spaghetti or in a marinara sauce for meatball subs or quesadillas (Slow Cooker Meatballs with Marinara Sauce). This time I wanted to try something different.

These Asian inspired meatballs turned out really well. They are well seasoned with the usual ingredients and with an added Chinese 5 spice powder, which I think adds a really delightful flavor. They are brushed with a sweet and tangy sauce before and after cooking that really sets them apart. These tasty morsels of meat can be eaten as an appetizer or as a meal over rice.

I know I will be making these again soon.

Here’s what you need to make your own:

Sesame seeds for garnish

For the Meatballs:

*1 lb ground beef

*1 small onion chopped finely and sautéed in 1 TBS of olive oil until soft.

*2 garlic cloves, minced

*3/4 tsp. Chinese 5 spice powder

*1/4 cup panko bread crumbs

*1 tsp. salt

*cracked pepper to taste

*1 egg

*2 tsp. Worcestershire sauce

*1 tsp. sesame oil

For the Sauce:

*1/2 cup soy sauce

1/2 tsp. sesame oil

*1 tsp. lemon juice

*1 tsp. white wine vinegar

*1 TBS Worcestershire sauce

*1 TBS brown sugar

*1 TBS olive oil

*1 TBS honey

*1/2 tsp ginger

*2 garlic cloves, minced

Preheat oven to 400°.

In a small sauce pan, mix all of the sauce ingredients together and simmer.

In a large bowl combine all of the ingredients for the meatballs.

Be careful not too over mix the beef mixture or the meatballs will be tough.

Shape into desired size balls.

Line a baking sheet with foil. This will make clean up easier. Spray a baking rack with non stick spray and place it onto the baking sheet.

Line the meatballs on to the rack making sure there is a space between each.

Baste the meatballs with the sauce and cook for 10 to 12 minutes or until the meatballs are no longer pink.

Turn the heat to the sauce to medium and cook for about 2 minutes; remove from the heat and baste the meatballs once again.

Sprinkle the sesame seeds on the meatballs and serve.

Enjoy!

Air Fryer Parmesan Paprika Potatoes

I don’t know about where you live, but here in the South we’re seeing some pretty hot and humid days. The last thing I want to do is heat up the house with the oven, so I made one of my favorite side dishes in the air fryer. These take half the time to cook than they do in the oven. These also make a great side dish for some of those great delights on the grill such as BBQ chicken or a nice steak.

Potatoes are one of my favorite side dishes because they are so versatile. Now that I have my air fryer, I’ve been cooking them this way instead of the oven. Don’t get me wrong, I still like to use my oven, even for the tasty spuds, but when it’s in middle of summer and it’s 90 degrees outside, I really enjoy the beauty of the air fryer. These potatoes I did have to tweek a bit when I first tried them because I was so used to cooking them in the oven, but the result is very delicious and I might say, a little addictive. The potatoes are crispy on the outside from the parmesan cheese and pillowy soft on the inside. The paprika adds an extra little kick that make these way above your ordinary roasted potatoes.

Here’s what you need:

*2 potatoes ( this was just for hubby and me, so you can use more potatoes if you need more servings); peeled and cut into bite size pieces

*1/4 C Parmesan cheese, finely grated (the kind that comes in those shaker containers work the best for this)

*1 TBS smoked paprika; or more to taste

*1 TBS flour

*2 tsp. garlic powder; or more to taste

*1 tsp. salt or more to taste

*cracked pepper to taste

*olive oil

*Note: if you are using more potatoes, you may want to increase the amount of the other ingredients.

Preheat the air fryer to 400°

In a zip top bag, combine the parmesan cheese, paprika, flour, garlic powder, salt and pepper.

Add the potatoes and 1 TBS of olive oil. Close the bag and shake to coat well.

Pour the potatoes into the basket of the air fryer. Drizzle a little more olive oil and toss the potatoes. Make sure the potatoes are in one layer at the bottom of the basket.

Cook for 8 minutes then toss the potatoes once again. Drizzle with a little more oil and cook for another 5 to 6 minutes or until the potatoes are tender on the inside and crispy on the outside.

*Note*

Cooking time might vary depending on the brand and size of the air fryer.

Serve with you favorite main dish.

Eggs in Purgatory Italian Style

Original Date: February 26 2020 Revised July 10 2021

If you love eggs nestled in some spicy, saucy goodness with Italian flavors, then this dish is for you. Don’t let the word spicy scare you, You can make this as hot or mild as you like. If my hubby were making this, I’d really feel like I was in purgatory because he loves food pretty spicy. I however, like it a little medium. This is simple to make and doesn’t require a lot of ingredients.

I usually make this when we want a breakfast type meal for dinner. We usually have quite a bit of that robust, insanely delicious sauce left after we’ve eaten all of the eggs so this makes a great breakfast treat the next morning. I just rewarm the sauce, fry a couple of sunny side up eggs and slide them on top. Pair it with a side of bacon and some crusty bread to soak up all of that lovely sauce.

Here’s what you will need:

* 2 Tbs olive oil or more for sautéing

*28 oz can of crushed tomatoes (for this I do try to get a good quality brand since this is the main ingredient that you’ll taste)

*14.5 oz can of diced tomatoes, drained

*1 onion, chopped

* 3 cloves of garlic

*1 1/2 tsp dried oregano or more to taste

*2 tsp. dried basil, or more to taste

*1/2 tsp, dried Thyme

*1 1/2 tsp paprika

*1/2 tsp. red pepper flakes ( I like to start out with 1/2 tsp and add more if I want later)

*1 tsp. salt

*1/4 cup grated parmesan

*parsley for garnish

Add oil to a large skillet and heat on medium high. When oil begins to shimmer add the onions.

Turn the heat down to medium and sauté until onions become tender.

Add oregano, basil, Thyme, paprika and red pepper flakes.

Stir and continue cooking for about a minute more.

Pour in the crushed and diced tomatoes.

Using a micro plane or a fine grater, grate the garlic into the sauce.

You can mince the garlic instead of grating it. I like this method for this recipe because for me it’s easier and I know there will not be any big hunks of garlic. If you do choose to use a micro plane, be careful not to cut your fingertips. I’m sure I have garlic permanently embedded in my fingers from all the times I have done this.

Simmer uncovered for 20 minutes.

Using a spoon, make indentations in the sauce. Place the eggs in the indentions, making sure to leave enough space in between each egg so they do not run together.

Cover and simmer for about 10 minutes or until whites are set but yolks are runny. Take the skillet off of the heat and sprinkle with Parmesan cheese and parsley.

Don’t forget the crusty bread.

Air Fryer Bacon Wrapped Hot Dogs

A while back I did a post on Air Fryer Hot Dogs. Today it’s still my number one pinned and viewed recipe. I’m still amazed at how popular it is, but I really shouldn’t be surprised because when you can’t grill out those hot dogs, cooking them in the air fryer is the next best thing. But what about hot dogs wrapped in bacon? I am such a bacon lover…hubby even says I might one day need an intervention, but that’s beside the point. These bacon wrapped hot dogs are so delicious. I mean come on, how can your mouth not water just thinking about it. *sigh* Not only do you get the taste of a grilled dog without using the grill, but the hot dogs stay so juicy and the bacon adds a nice smoky flavor.

These were so easy to make. I wasn’t sure if the bacon would come unwrapped during the cooking time, but it did not. Just make sure that the ends of the bacon are underneath the hotdog. If you are still unsure, you can always secure with toothpicks, just be sure to remove them before placing them in the hot dog buns.

So if you are ready to take you air fryer hot dogs to the next level, here’s what you need:

*hot dogs

*bacon, one slice per dog

Preheat the air fryer at 400°

While the air fryer is preheating, take one hot dog and starting at one end, wrap a slice of bacon around the hot dog.

Keep wrapping the bacon all the way to the other end. Notice how I overlapped the starting end of the bacon, this helps keep it from unwrapping during cooking.

Continue with desired amount of hot dogs.

Place the hot dogs in the air fryer basket with the ends of the bacon underneath each hot dog.

Cook for 5 minutes. Flip the hot dogs over, at this point the bacon has been cooked enough where it shouldn’t unwrap. Cook for another 2 minutes or more until the bacon is cooked.

*Note*

Cooking time might vary depending on the brand and size of the air fryer.

Serve in hot dog buns with desired toppings.

Enjoy!

Beef and Italian Sausage Ragu

I’m a big fan of slow cooked, rich meaty sauces. I usually just add beef, but hubby and I recently had a pasta sauce that had sausage mixed in with the beef and it was amazingly delicious. After that, hubby challenged me to make my own version, which is close to my usual Ragu sauce. So I picked up some nice Italian sausages to pair with the beef but would ultimately be the star of this delightful sauce. This is one of those sauces that does take a little more time to make, but it is so worth the love you will put into it. This Ragu is cooked long and slow resulting in a rich flavor from the Italian sausage, beef, herbs, tomatoes and wine. What makes it even better is the pasta is tossed in the sauce at the end so every noodle is coated in that glorious sauce.

This Ragu is great for family get togethers…isn’t it so lovely to be able to actually have those get togethers once again…. or for just a sit down meal. If that sit down meal is just you, a fork and a glass of wine, who cares I won’t tell…. treat yourself.

Here’s what you need:

*1 lb pasta; I used spaghetti

*grated parmesan

For the Ragu:

*3 TBS olive oil

*1 large onion, chopped

*3 cloves of garlic, minced

*1 carrot, shredded or finely chopped

*1 lb ground beef

*1/2 lb Italian sausage removed from casings

*1 tsp dried Thyme

*1 tsp. dried rosemary

*1 tsp dried basil

*1 tsp salt

*3 TBS tomato paste

*28 oz. can crushed tomatoes

*1/2 cup red wine; I used Merlot

*1 1/2 cups beef broth

*1 large bay leaf

Heat a large pot to medium high heat and add the olive oil. Add in the onions, garlic and the carrots.

I have found the best way to finely chop the carrots that go into this dish is using my mini food chopper.

You can also shred the carrots if you prefer.

Turn down the heat to medium and cook the onion mixture until soft, stirring frequently so the garlic does not burn.

Remove from the pot and set aside. Turn the heat up to medium high heat once again and add the beef and the sausage. Cook, breaking it up as you go until browned.

Turn down the heat to medium and add Thyme, basil, rosemary and salt.

Stir to mix together and cook for about 1 minute more then add in the tomato paste.

Stir until the tomato paste is incorporated into the beef mixture.

Add the onion mixture back into the pot and stir into the beef mixture.

Slowly pour in the beef broth, wine and the crushed tomatoes. Stir until well combined.

Add in the bay leaf then turn down the heat to a simmer and cook covered for 2 hours stirring occasionally.

Bring a large pot of water to a boil and cook pasta according to the package directions. Before draining the pasta, add one ladle full of the pasta water to the sauce and remove the bay leaf.

Cook about 5 more minutes then add in the pasta.

Gently stir the pasta in to the sauce until all of the pasta is coated in the sauce.

I know it looks a little messy, but this looks so tasty that I could just grab a fork, lean in and eat it from the pot.

Garnish with grated parmesan and serve.

Chicken Parmesan Sandwiches

We seem to eat a lot of sandwiches in my house. I think just about anything can be put between two slices of good bread and turned into something really satisfying. This is one of those. If you like the classic chicken parmesan dinner, then this is your go to sandwich. The chicken is breaded in a tasty coating then pan fried until crispy on the outside but juicy on the inside. It’s topped with marinara sauce, cheddar and mozzarella cheese and nestled between two lightly toasted buns. It makes a great lunch or dinner, especially when paired with chips or crispy fries.

Here’s what you need:

*sturdy hamburger buns

*2 boneless, skinless chicken breasts cut in half (this will make 4 servings)

*3/4 cup flour

*1 cup panko bread crumbs

*1 1/2 tsp. onion powder

*1 1/2 tsp garlic powder

*1/2 tsp salt

*1/2 tsp cracked pepper

*2 tsp dried basil

*1 tsp. dried Thyme

*2 tsp oregano

*2 tsp. dried parsley

*1/2 cup grated parmesan cheese

*2 eggs, beaten

*soft butter

* olive or canola oil

*shredded mozzarella and cheddar blend cheese

*marinara sauce

Warm the marinara sauce and simmer until ready to use.

Place chicken breasts 2 at a time in a sealable bag and pound until even thickness.

This makes a great stress reliever. I also noticed while doing this, hubby never seems to venture into the kitchen….maybe I get a tab bit carried away?

In a shallow bowl or rimmed plate mix flour, onion powder, garlic powder, salt and pepper.

In a second shallow bowl add the beaten eggs

In a third shallow bowl or rimmed plate mix panko bread crumbs, basil, Thyme, oregano, parsley and parmesan cheese.

Dredge chicken in the flour mixture, shaking off any excess flour.


Then dip the chicken into the eggs.

Finally, dredge the chicken in the panko mixture coating both sides.

Heat a cast iron pan on medium high heat (you do not have to use cast iron, but I do not recommend a non stick pan because you will not get a good sear on the chicken). Add just enough oil to cover the bottom of the pan. When the oil is hot, slowly add the chicken.

Turn down the heat to medium and cook 3 to 4 minutes. Turn the chicken over and cook another 3 to 4 minutes or until chicken is golden brown and no longer pink on the inside. Remove the chicken and drain on paper towels if needed. Do not let the chicken sit too long on the paper towels or the coating will not be as crispy.

While the chicken is cooking preheat the broiler.

Place the hamburger buns on to a baking sheet. Spread a thin amount of butter on to the tops of each bun.

Place the chicken on the bottom half of the bun.

Spoon some of the marinara sauce over the chicken.

Then top with desired amount of cheese.

Place under the broiler for 2 to 3 minutes or until the cheese is melted and bubbly and the tops of the buns are lightly toasted.

Place the tops of the buns over the cheese and serve.

Bacon Cheese Biscuit Bombs

These bacon cheese biscuit bombs are so good….yes I was tempted to say the bomb but I know, it would have been a groan moment. If you love bacon, cheese and biscuits then this is definitely for you. These little babies have crispy bacon and cheese not only the outside, but are bursting with more bacon and gooey cheese on the inside while surrounded by a golden, flaky biscuit.

Look at that cheese! I admit I had to make myself stop eating after 2.

These are great for breakfast and will even make appetizers.

Here’s what you need to make your bacon cheese biscuit bombs:

*Canned biscuits: I used buttermilk jumbo ones but you can use the regular kind

*1 pkg bacon cooked and crumbled; you might not need the whole package, but if you are like me, you will be eating some along the way.

*Shredded cheese; I used a combination of cheddar and Colby Jack

*1 TBS butter, melted

Preheat oven to 350°.

Grease a baking sheet and set aside.

Separate each biscuit dough. On a flat surface, place dough and press flat.

Place some of the cheese in the middle of the dough.

Then add some of the bacon on top of the cheese. Try not to over fill or everything will come spilling out when you fold the dough.

Fold the sides in to the center.
The fold the top and the bottom of the dough to the middle to seal it closed.
The dough will stretch so make sure to completely seal in the cheese and bacon. If small holes appear just pinch them closed. Lightly press down on the dough to flatten them slightly.

Place the biscuit bombs seam side down on the greased baking sheet.

Brush the tops with the melted butter.

Add bacon on top

Then sprinkle some cheese over the bacon.
Bake for 15 to 17 minutes until the biscuits are golden brown and the dough is cooked through.

Look at all that golden, toasted cheese at the bottom….heaven.

Serve immediately while still warm.

Air Fryer Chili Cheese Hot Dogs

I made these last year in the oven, but I wanted to see how they would come out in the air fryer. They did not disappoint. They came out really tasty. The hot dogs were juicy and smothered in cheesy chili. The hot dog buns even toasted nicely. The bonus is that it took half the time to cook in the air fryer than it does in the oven. I did use canned chili and I’m not a huge fan of canned chili. I usually make my own, but this saves a lot of time when you want to throw together a quick meal and maybe because it’s all hot and melted together, the chili is right tasty. I did cook the hot dogs by themselves first. I wasn’t sure if they would get done cooked with everything on it and not to mention they cook for a shorter time than in the oven. I want to add a little side note here. My post a while back on air fryer hot dogs is the most pinned and has the most views than any other post on this blog….. a little hot dog…. can you believe it. I feel so happy my that little dogs has made it.

Here’s what you need to make your own chili cheese hot dogs:

*hot dogs that have been precooked, I cooked mine in the air fryer (Air Fryer Hot Dogs)

*sturdy hot dog buns; I find that hoagie rolls work better

*1 can of chili; I used Hormel without beans.

*ketchup to taste

*mustard to taste

*shredded cheese; I used a cheddar Colby Jack blend

If you cooked the hot dogs right before preparing these, there is no need to preheat the air fryer, but if you did not, then preheat the air fryer at 400°.

Spread desired amount of ketchup and mustard on the inside of the bun.

Place a hot dog in each bun.

Spoon some of the chili over each hot dog.

Then add the desired amount of cheese over the chili.

Place the hot dogs into the fryer basket.

I was able to place 3 hot dogs at a time. If you are cooking more, cook them in batches.

Cook at 350° for 3 minutes. Check to see if the cheese is melted and the buns are toasted. If not cook about 1 minute more.

*Note*

Cooking time might vary depending on the brand and size of the air fryer.

Carefully take the hot dogs out of the basket and serve.

Chocolate Covered Oreos

I know it’s been a long while since I’ve posted anything desertish….August 24 of last year to be exact (Chocolate Pudding Cake) but as I have said before, baking and deserts are not my thing. I love them, but we don’t always get along when it comes to making them. However, these chocolate covered Oreos were easy. I mean, who doesn’t like chocolate and Oreos…both mixing and mingling together? I wanted white and milk chocolate, but my store was out of the white chocolate. I’m not complaining because these made a nice treat. I used candy melts instead of chocolate chips because it is so much easier to melt and it’s easier to work with. Chocolate candy melts are microwavable so there is no standing over a double boiler and the whole process did not take long. One tip that I did learn from a friend who makes a lot of chocolate covered treats, is to add Crisco. Yes, you read right, Crisco. Only a teaspoon or 2, but it really does make it smoother and shinier. Now that I’ve gotten the hang of this, next time I might try some sprinkles or maybe drizzle the white chocolate…. if they have it….over the milk chocolate. Oh the possibilities.

Here’s what you need to make your own chocolate covered Oreos:

*1 package of Oreo cookies any variety; I used the regular Oreos

*1 container of candy melts milk or white chocolate

*1 tsp. Crisco

Place the candy melts in a microwavable safe bowl and microwave on 50% power for 1 minute. Take out the bowl and stir.

I found that stirring it with a silicon or rubber spatula was easier because it really helped scrape down the sides of the bowl.

The chocolate will have just begun to melt; add in the Crisco and stir a little more.

It’s ok if the Crisco is not incorporated with the chocolate. Place the bowl back into the microwave and heat for another 30 seconds.

Repeat this process, microwaving for 30 seconds and stirring until the chocolate is completely melted.

Place an Oreo in the chocolate.
Using a fork, completely cover the Oreo with the chocolate.

Lift the Oreo out of the chocolate with the fork and gently tap the sides of the bowl to remove the excess chocolate.

I admit I lost the first Oreo to the chocolate sea….it split apart and was later found at the bottom of the bowl. Yes, it was eaten but it was all for the greater good.

Place the chocolate covered Oreo on wax or parchment paper.

If the chocolate starts to harden while dipping, place it back into the microwave and heat for 15 minutes and stir.

If adding sprinkles or chocolate drizzle, add to each Oreo then let them completely dry, Mine took about 45 to an hour.

These can be stored in an air tight container for up to 2 weeks.

Enjoy!