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Snappy Sweet Pickles

Canning sweet pickles using pint jars, cooling down after 15 minutes hot water bath.
Canning Snappy Sweet Pickles in pint jars.

How to preserve cucumbers into sweet pickles:

Preserve those fresh from garden cucumbers by making them into pickles. My favorite pickle recipe is Snappy Sweet Pickles. The pickling process takes some time to achieve a nice crisp pickles. After years of making batches of pickles, and trying many different pickling methods, the following techniques works the best. Some of my valued taste testers would eat these prized pickles by the bowl. Snappy sweet pickles are great with any type of BBQ meats or sandwiches.

How to achieve crispy pickles:

Iced down salted sliced cucumbers, onions, sweet peppers and cayenne pepper pieces.
Salted and iced down cucumbers, onion, peppers for 3 hours

The key in making crisp pickles takes a few steps of processing. First step is to wash all fresh cucumbers scrubbing them well with cold water. Draining all excess water off all the cucumbers. Next slicing cucumbers evenly to about three eighths inch thick, then putting them in a colander. Continue by julienne the onions and peppers, slice chilies, put these vegetables with the sliced cucumbers. The key to achieve a great crispy pickle is to salt the cucumbers, vegetables then place lots of ice over top. The salt draws out excess moisture from cucumbers to helping them to become more crispy.

Making a good brine.

Sweet Pickle Brine

The magic happens when all the right ingredients are when the brine is boiling. Balance of the vinegar with sugar, garlic and spices is making of great pickles. The golden hue of the brine comes from turmeric, but also has excellent antioxidants. Favorite spices to use in the brine is mustard seeds, celery seeds, whole cloves, turmeric and red chilies flakes. This year cayennes peppers slices made a great addition to the snappy sweet pickles.

Cider vinegar that has 5%, which gives the brine a better flavor profile. Sweet pickles has a higher sugar to vinegar ratio, of 5 to 3 leaving a nicely sweet balanced of taste to the pickles.

To make the sweet pickle brine add all the spices, garlic , chilies, sugar and vinegar together in large stock pot. Bring this brine mixture to boil for a few minutes to dissolve all sugar.

The cucumbers, onions, sweet peppers and chilies are added to brine.

Finishing Pickling the Cucumbers:

The actual pickling process is bringing the sweet pickle brine and prepped cucumbers vegetables to boil in large stockpot. Use a heavy duty stainless steel lined stockpot preferably Triply Allclad. The stainless steel is important that doesn’t react to brine. Allclad is very he heavy duty pot will have more even heat distribution. Use any good 8 to 12 quart heavy duty stockpot works great. Cook the pickles for good 2 to 5 minutes, the color of pickles will change from bright green to darker green as pickles start curing. Green vegetables will always be effected by acidic brine and change colors.

Canning the pickles:

Filling the Snappy Sweet Pickles with canning funnel.

Canning snappy sweet pickles takes time but well worth all the effort. Don’t try and skip steps. It’s extremely important to sterilize jars, lids and rings by boiling them in water for a good 15 minutes. Sanitize work area, work clean and organized. Have a wire rack to put sterilized jars, and clean towel for lids and rings.

Before filling jars place 1/4 tsp pickles crisp into each pint jar.

Important step is to put 1/4 teaspoon of pickle crisp (calcium chloride) into each pint jar, or 1/2 teaspoon of pickle crisp into each jar. This really help make pickles super crisp.

Filling the jars with canning funnel keeps the canning processing mess minimized. Filling the jars with pickles to 1/2 to 3/4 inch from top of the jar. Then tamp with wooden spoon or tamper to push excess air out of the jared pickles.

wiping each jar with vinegar damp paper towels

Wipe each of the jars after filled with paper towels dampened with white vinegar. This removes all brine, cleaning jar rim so makes a perfect seal during canning processing. Next place sterile lid on each jar, then secured with ring band. Note do not over tighten, just secure lid onto jar, this will allow the air to escape in processing. When jars cool they from vacuum.

Boiling filled jars in water bath

Careful placing each jar into boiling water, remember to remove excess water as jars displace water. Have at least 1/2 inch of water over top. Boil pickle filled jars for 15 minutes for pints and 20 minutes for quarts. When finished careful pulling jars out of the boiling water, use a canning jar tongs to remove the jars. Place jars onto wire rack spacing them out for good air flow. Notice as jars cool there will be a clicking sound of lids sealing. Also notice the lid dimples will be clicked downwards.

Make a label for each snappy sweet pickles, be sure to put date prepared On the label. This is fun process be creative on naming pickles and drawing fun pictures. This label has a lazy happy pickle on slice of bread, with butter pat pillow and pepper comforter.

Enjoy preserving cucumbers with this recipe, having a nice crisp crunchy texture, that is sweet and a bit spicy.

Snappy Sweet Pickles
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These sweet pickles have crunchy, sweet heat that keeps you coming back for more. Refrigerate after opening jar Snappy Sweet Pickles and they will have have super crunchy texture. These pickles are perfect for BBQ meats and sandwiches.
Servings Prep Time
5 Quarts 1 Hour
Cook Time Passive Time
30 Minutes 4 Hours
Servings Prep Time
5 Quarts 1 Hour
Cook Time Passive Time
30 Minutes 4 Hours
Snappy Sweet Pickles
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These sweet pickles have crunchy, sweet heat that keeps you coming back for more. Refrigerate after opening jar Snappy Sweet Pickles and they will have have super crunchy texture. These pickles are perfect for BBQ meats and sandwiches.
Servings Prep Time
5 Quarts 1 Hour
Cook Time Passive Time
30 Minutes 4 Hours
Servings Prep Time
5 Quarts 1 Hour
Cook Time Passive Time
30 Minutes 4 Hours
Ingredients
Sweet Pickle Vegetables
Brine
Crisping Agent
  • 1/4 Teaspoon Pickle Crisp Or sodium chloride for each pint jar
Servings: Quarts
Units:
Instructions
  1. Wash cucumbers and scrub well to remove any debris off each cucumber. Slice cucumbers 3/8 inches thick, place in colander. Julienne onions and place them into colander with sliced cucumbers. Next wash sweet peppers, remove seeds and core of the peppers then medium dice sweet peppers, add them to the colander with cucumbers and onions. Now add pickling salt to cucumber mixture in the colander mixing well to distribute salt throughout the vegetables. Finally top the cucumber mixture with ice. Cover with plastic wrap and place colander in empty sink to drain off moisture. Let cucumber mixture rest in sink for a good 3 hours. This draws off excess moisture from cucumbers and vegetables.
  2. Meanwhile make the pickling brine by combining cider vinegar, sugar, garlic, yellow and brown mustard seeds, celery seeds, whole cloves, turmeric and chili pepper flakes together in 8 quart stock pot. Bring the brine to a boil and cook for 5 minutes.
  3. After 3 hours of cucumbers mixture resting, remove any excess ice left. And rinse cucumber mixture with cold water well, allowing the water to drain off cucumbers mixture. About 2 minutes should remove excess water.
  4. Meanwhile wash the canning jars, lids and rings In soapy water, rinse with water. Place jars, lids and rings in large stock pot 12 quarts or more. Cover with water the canning jars, lids and rings. Bring water to boil and sterilize canning jars for 15 minutes. Then place jars on wire rack for easy filling.
  5. To make sweet pickles add the drained cucumbers mixture to the brine. Stirring well to combine cucumbers mixture with the brine. Bring the mixture to boil and cook 2 minutes.
  6. Meanwhile add 1/4 tsp pickle crisp (sodium chloride) to each pint jar or 1/2 tsp pickle crisp (sodium chloride) to each quart jar. The pickle crisp helps make the pickles nice and snappy crisp.
  7. Turn the heat off sweet pickles mixture and place near canning jars.
  8. Using a canning funnel placed in canning jar, then scoop sweet pickles mixture into each jar filling just to 3/4 inch from top of the jar. Tamping down pickles with spoon removing excess air.
  9. After filling canning jars wipe with paper towels soaked in white vinegar. This removes any excess spills on jars.
  10. Now place lid onto each filled jar and secure with collar ring. Lightly securing lid, do not over tighten. If too tightly secured the jars will not seal properly.
  11. Place the filled jars back into boiling water bath. Note you will need to remove some of the boiling water, because of displacement of full jars. Boil for 15 minutes for pint jars and 20 minutes for quart jars.
  12. Remove jars from boiling water bath after proper processing time. Place on wire rack to cool. Listening for popping noise as lids seal. Notice that the canning lid dimples are down. After cooled to room temperature tightening ring collars again to maintain a good seal.
  13. Finally make labels for snappy sweet pickles, be sure to have date. Store in dry cool place where not too much light. These pickles should be able to be stored for at least 2 years in proper storage.
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Griddled Black Bean Burger

Black Bean Burger with Garden Fresh Greens, guacamole on ciabatta bun. Side of Bread & Butter Pickles

Griddled Black Bean Burger is great substitute for healthy plant based meat sandwich. Quick easy and inexpensive alternative meat, that can taste surprisingly great. The key to having a successful alternative plant meat is to use beans that have good protein and higher fiber. The black beans are perfect choice, given good texture and color. But to get superior burger flavor profile cook your own black beans.

Getting Beans Right:

Beans play a very important part in helping get the meaty profile of a burger. Texture of the Grilled black bean burger is crucial to obtain the proper bite associated with burger. The first try in making Grilled Black Bean Burger was somewhat successful, favors where right, moist but too soft in texture. Using Instant Pot to cook my dry black beans worked but there was too much liquid left after cooking for 30 minutes. The flavor was perfect and color of beans where nice and black. Left with having to reduce excess moisture off beans. Still after cooking black beans for another 20 minutes still left a lot of moisture in the beans. A solution was to wash off the extra liquid. But this would greatly reduce flavor and black color of the beans.

Black Beans cooked in Instant Pot for 30 minutes.

Persevere Black Beans Integrity:

The challenge was drying the cooked black beans moist out without loosing its integrity. Looking at other recipes I found a solution in baking cooked beans. By spreading cooked black beans on a sheet tray and baking them in 325 degrees oven for 20 minutes accomplish the right texture. The length of time baking depends on type of oven, convection ovens are quicker. Also achieve better results because of the circulation of air. Air Fryer works too but in limited space with small batch of cooked black beans. Solution baking cooked black beams, even if your using canned drained black beans.

Baking cooked black beans on tray for 20 minutes.

Grilled Black Bean Burger Mixture:

Mixture of mashed black beans, eggs, Mexican Seasoning, corn and sweet peppers, bread crumbs.

Black beans is heart of the burger mixture, but creativity starts by adding supporting ingredients. Let your imagination go, keeping the integrity of the burger intact. So begin with meaty veggies like mushrooms, carrots and flavor builders like corn, chilies, onions and garlic. Then binder ingredients to hold burgers together, like eggs, bread crumbs. Now choose the type of spice and herb blend to boost flavors. When in doubt always go for Mexican Seasons, or Cajun seasons for spicy taste. If your taste is more mild try Greek Seasoning, Herb to Provence or Italian Seasons.

Making good Black Bean Burger Patty:

Mashing the cooked black beans after they dried some excess moisture until good consistency. The texture needs to be meaty, mashing beans too far makes a more pasty burger, leaving bad mouth feel.

Mashing black beans into nice meaty texture.

Next mix all the black bean burger ingredients together in large bowl. The black bean burger mixture needs to be mixed long enough to become slightly sticky. The long mixture is mixed the more sticky burger mixture becomes. The key is to mix until burger mixture holds together enough to hold it’s shape when cooked.

Mixing black beans ingredients just right amount to hold together.

Shaping Black Bean Burgers:

Portion Black Bean Burger Mixture using scoop or using 1/2 cup Measure, onto plastic wrap. Using plastic wrap helps mold burgers and keeps them from sticking together when stacked.

1/2 cup measure black bean burger mixture

Air Fryer Black Bean Burger
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Griddled Black Bean Burger is great substitute for healthy plant based meat sandwich.
Servings Prep Time
6 Servings 20 Minutes
Cook Time Passive Time
8 Minutes 2 Hours
Servings Prep Time
6 Servings 20 Minutes
Cook Time Passive Time
8 Minutes 2 Hours
Air Fryer Black Bean Burger
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Griddled Black Bean Burger is great substitute for healthy plant based meat sandwich.
Servings Prep Time
6 Servings 20 Minutes
Cook Time Passive Time
8 Minutes 2 Hours
Servings Prep Time
6 Servings 20 Minutes
Cook Time Passive Time
8 Minutes 2 Hours
Ingredients
Cooking black beans:
Black beans mixture:
Service Ingredients:
Servings: Servings
Units:
Instructions
  1. Sort through black beans picking any bad beans or debris out of the beans on tray.
  2. Wash beans in colander or strainer. Be sure to drain off water.
  3. Place in the black beans into instant pot, add Mexican Seasoning, and stock. Place lid on instant pot, make sure the steam valves is closed on older version instant pot. Note new instant pots don’t have atomically closed. Set on beans button, or pressure high for 30 minutes.
  4. After 30 minutes cooking open steam valve to remove excess steam. Open lid when steam releases stops. Be careful of steam it burns handle in instant. Give beans good stir.
  5. Place beans onto sheet tray and bake in oven for 15 minutes or until moisture removed.
  6. Notice that bean are dried out a little and have nice black color. Don’t dry to be hard just so beans can mash nicely.
  7. Place black beans into mixing bowl and mash with potatoes masher or meat mallet works well too. Mash to a meaty consistency. It’s important to have some texture to beans.
  8. Combine mashed black beans, bread crumbs, egg, Mexican Seasoning, peppers, garlic, chives, corn and optional mushrooms together.
  9. Mixing the burger ingredients until mixture becomes slightly sticky. The black bean burger mixture needs to hold together. Adjust with bread crumbs if mixture becomes too sticky. If burger mixture too dry add bean cooking liquid or water, just enough for the burger mixture to hold together.
  10. Scoop with half cup measure or number 8 scoop, of black bean burger mixture onto plastic wrap.
  11. Fold plastic wrap over burger mixture and press into patty. Repeat this process until all black bean burgers are formed.
  12. Let black bean burgers chill in the refrigerator for at least 2 hours to over night.
  13. Place black bean burgers onto heated grill pan sprayed with oil over medium heat. Cooking on one side for 3 to 4 minute.
  14. Flip the black bean burger with spatula and cook on other side until crisp light brown color. Note adjust temperature if the griddle becomes too hot and doesn’t allow burgers to cook totally through. Remove burgers let rest on platter, covered with foil.
Plating Black Bean Burgers
  1. Cut bun in half horizontally, lightly toast bun on griddle. Place bun onto plate open, on bottom slice put special sauce or mustard. Then place black bean burger on top of the bottom bun. Next arrange leaf lettuce over black bean burger, then place good dollop of guacamole. Finally place top bun to complete sandwich.
  2. Garnish plate with radishes slices and sweet pickles. Enjoy
  3. Alternative is to top black bean burgers with cheese and sriracha sauce, guacamole. With side of Mexican corn, nice way to have bread less dish.
Recipe Notes

Nutrition Facts
Air Fryer Black Bean Burger
Amount Per Serving
Calories 488 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 32mg 11%
Sodium 1363mg 57%
Potassium 787mg 22%
Total Carbohydrates 83g 28%
Dietary Fiber 9g 36%
Sugars 16g
Protein 17g 34%
Vitamin A 4%
Vitamin C 36%
Calcium 5%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

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Scalloped Potatoes and Ham

Smoked Root Beer Ham leftover

Scalloped Potatoes and Ham is a perfect way to use that leftover ham. Bringing back fond memories of Mom’s homemade scalloped potatoes with lots of leftover ham. Growing up in Wisconsin on a farm we had lots of cheddar cheese, butter, milk and cream. We had a large garden, as a 4H member gardening was my thing. I usually planted more then 100+ hills of potatoes. These are some of the main ingredients in making a wonderful scalloped potatoes and ham dish. Just thinking about those days makes my mouth watering for Mom’s great Scalloped potatoes and ham dish.

Scalloped Potatoes is different form Gratin Potatoes

The potatoes in scalloped potatoes and Gratin potatoes are the same. Russet potatoes or Yukon Gold potatoes are better choices. The trending choice is using the Yukon Gold potatoes. Especially the B size Yukon Gold potatoes, with their thin tender skin and golden slightly cream texture. Both the Yukon Gold and the Russet potatoes are starchy potatoes. Starchy potatoes make perfect choice for either Scallop potatoes or Gratin potatoes. With Russets potatoes need to be peeled, that’s time consuming and really not that fun of a task to do. Where the Yukon Golds skin is tender and nutritious, just remember to get B size, about the size of a golf ball.

These potatoes need to be sliced evenly, so using mandolin or food processor is best choice. Even slices will provide even cooking process throughout the whole dish. Hand sliced could result in some potatoes to be mushy or partially raw potato dish. The slices should be about 1/8th inch thick or 2 to 4 mm setting.

Slicing Yukon Gold Potatoes with food processor.

What’s Scalloped Potatoes:

Scalloped Potatoes is what Mom made me, with potato slices tossed in some flour, Salt and pepper, scallions, whole milk, melted butter, and lots of shredded Wisconsin Cheddar Cheese. Often she would add leftover ham from special holiday dinner. Oh this bring back the memories again, thinking of big plate of those potatoes.

Why Gratin Potatoes:

Culinary School introduction Gratin Potatoes, with sliced potatoes, heavy cream, shallots, white pepper, kosher salt and Gruyère cheese shredded. Wow this really brings back memories, introduced me to whole different approaches to cooking, with a little more flair. The rich melting properties of Gruyère cheese, sweetness and mild shallots, gave different meaning to Gratin Potatoes.

The Choice is Yours:

The choice is totally up to the individual, if you like more country home style potato dish go for scalloped potatoes. But if you’re into a little more sarcastic potato dish with some culinary flair Gratin Potatoes is perfect choice. Either way they are both winner potato dish to enjoy and don’t forget to use some of that leftover ham.

Scalloped Potatoes and Ham
Smoked Root Beer Ham
Great way to use this smoked root beer Ham with scalloped potatoes.
Scalloped Potatoes and Ham
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Scalloped Potatoes and Ham is childhood favorite, made with potatoes, cheese, milk and leftover holiday ham.
Servings Prep Time
6 Serving 20 Minutes
Cook Time
90 Minutes
Servings Prep Time
6 Serving 20 Minutes
Cook Time
90 Minutes
Scalloped Potatoes and Ham
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Scalloped Potatoes and Ham is childhood favorite, made with potatoes, cheese, milk and leftover holiday ham.
Servings Prep Time
6 Serving 20 Minutes
Cook Time
90 Minutes
Servings Prep Time
6 Serving 20 Minutes
Cook Time
90 Minutes
Ingredients
Scalloped Potato and Ham
Toppings
Servings: Serving
Units:
Instructions
  1. Wash potatoes and slice them with food processor or mandolin. Set the slicing between 2 to 4 mm, using slicing blade.
  2. Slice ham and then dice into medium size pieces.
  3. Using a large bowl combine the sliced potatoes with flour, salt and pepper. Mixing potatoes so they are coated with flour and seasoning.
  4. Adding the diced ham to floured potatoes.
  5. Mixing the ham into the potatoes until evenly distributed.
  6. Grease a casserole dish with food spray, then place about half of the potatoes mixture into casserole dish.
  7. Next sprinkle about half of cheese mixture over sliced potatoes mixture. The place the other half of the sliced potatoes mixture over cheese layer.
  8. Continue with pouring melted butter over all potato mixture layers. Then sprinkle more cheeses over buttered potatoes layers.
  9. Place in small bow, soften butter, cheddar cheese, and panko breading. Now mix together the crumb topping in small mixing bowl.
  10. Sprinkle the crumb topping over all the layered potatoes evenly.
  11. Cover the top of the scalloped potatoes and ham with foil. Bake in 350 degree oven for 60 to 90 minutes. This depends on how deep of casserole dish filled with scalloped potatoes and ham.
  12. Remove the foil for last 15 to 20 minutes to get nice golden brown crumb topping on scalloped potatoes and ham. Remove from oven when potatoes reach 200 degrees or knife goes through potatoes disdain easy. Cool on trivet for 15 minutes.
  13. Plate good size portions try to get good height and some of the crunchy crumb topping on top of the potatoes.
Recipe Notes

For spicy Scalloped Potatoes and Ham, add some chilies, and replace some cheddar cheese with pepper jack cheese. 

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No kneading Bread

No kneading bread is simple and only takes 4 ingredients. This bread makes wonderful leaves of bread that can be baked daily. Just cut size portion of the dough needed, shape, let rise until doubled, and bake. This process only takes 2 to 3 hours. The wait is well worth the time the bread takes to make, a crusty, moist bread.

No kneading bread loaf 14 ounces baked to golden brown

Four simple ingredients to No Kneading Bread:

There is just four ingredients to make No Knead Bread. The key ingredients are flour, yeast, salt and water. Choosing the right flour determines the type bread. If you like rustic bread, the best flour to use is Bread Flour it has 12 to 13% gluten. Then if you want pan bread use unbleached all-purpose flour, this has 10 to 12% gluten. Gluten is what forms structure of the bread, more gluten higher, better shaped loaf. Where the all-purpose flour will be flatter and less height loaf bread.

No Knead Bread sliced using bread flour, see the height and structure.

Right Yeast for no kneading bread:

Yeast is also extremely important this is leaving agents for the bread. The most popular type yeast used is instant fast rinse yeast. This is super yeast giving you a better rise quick and easy. Red Star Premium Instant Yeast is best. But any good in code yeast will work. Note if your yeast date has expired do test to see if it is still active. The test is cup 100 degree water 1/2 teaspoon yeast and 1/2 teaspoon sugar. Let test yeast activate this should take about 10 to 15 minutes maximum. If there is no activity, bubbles and foam form at top, throw it away it’s dead yeast.

Importance of Salt:

Salt is also a very important part of making bread. Choosing a salt that isn’t iodize, just plain salt works well. The purpose of salt is flavor, control grown of yeast and helps developing gluten. Without salt the texture would be off, and bread would be very bland. Be sure that the salt doesn’t come in direct contact with yeast. Putting salt on the other side of flour away from yeast, this keeps yeast from slowing down.

Why water is important:

Final key ingredient is water, having the temperature at just right level. The water should be just warm to the touch, somewhere between 100 to 110 degrees. Using a digital thermometer is wonderful way to make sure the temperature isn’t too high. Too high of temperature will kill yeast, about 115 degrees the threshold in killing yeast.

Making the No kneading bread dough:

Measuring all the four ingredients accurately is very important. Using a digital scale is best way to measure the ingredients. Digital scales are far more accurate then using volume measurements, in cups, pints, quarts and gallons. Setting the scale to grams is easy way to measure the bakery goods, it’s very accurate. Still USA hasn’t really adopted the metric measures in baking, still this is a great way to measure ingredients. The recipe for no kneed bread will be in both metic and USA measures.

First measure all ingredients accurately, starting with bread flour first, then instant yeast, followed by salt, finally the warm water (105 degrees). These ingredients can be put into a large 6 quart mixing bowl. Be sure to put the yeast on one side of the flour and salt on the other side of the flour. Stir the dry ingredients together. Next add the warm water (105) degrees in middle of the dry ingredients.

Mix add the four ingredients for the bread with spoon or heavy duty rubber spatula. Stirring the bread dough ingredients until well combined and dough becomes elastic. This takes about 1 to 2 minutes of stirring, the dough will become hard to stir as bread dough becomes elastic. Next cover dough with plastic or lid that fits the bowl. Let the bread dough go through the first rise, about 2 hours. The dough should double in size, punch the dough down. Cover the dough again and refrigerate, for up to 5 days.

Rested No Kneading Bread in 6 quart bowl for two days.

Shaping, Proofing and Baking:

Cutting bread dough into portions with bowl scraper into desired size. The portion size can range from 8 ounces to 16 ounces. Shaping bread dough into rounds by using your hands, by working into tight ball. Pushing the dough with hands under until the dough gets into tightly shaped round ball.

Shaping bread dough into very tighter ball

No kneading Bread
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No kneading bread is simple only uses four ingredients. A big batch of dough that keeps in refrigerator for 5 days. Cut portion of dough, then shape, proof and bake. Results into tasty country style bread loaf.
Servings Prep Time
4 Loafs 10 Minutes
Cook Time Passive Time
20 Minutes 24 Hours
Servings Prep Time
4 Loafs 10 Minutes
Cook Time Passive Time
20 Minutes 24 Hours
No kneading Bread
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Rate this recipe!
Print Recipe
No kneading bread is simple only uses four ingredients. A big batch of dough that keeps in refrigerator for 5 days. Cut portion of dough, then shape, proof and bake. Results into tasty country style bread loaf.
Servings Prep Time
4 Loafs 10 Minutes
Cook Time Passive Time
20 Minutes 24 Hours
Servings Prep Time
4 Loafs 10 Minutes
Cook Time Passive Time
20 Minutes 24 Hours
Ingredients
Servings: Loafs
Units:
Instructions
Mixing No Kneading Dough
  1. Measure all the ingredients accurately, starting with the water first. Be sure water is about 105 degrees, put in a 6 quart bowl. Next measure flour and put into the bowl over water. Continue measuring salt put on one side four. Finally measure the yeast and put on the other side of flour, making sure that yeast doesn’t touch the salt
  2. Sir the bread ingredients with heavy duty spoon until all ingredients are combined and gluten is developing. This takes about 2 minutes to mix and develop gluten.
  3. Next cover bread dough in mixing bowl with plastic wrap or lid. Leave the bread dough out at room temperature for first rise. This takes about 1 to 2 hours, depending on room temperature.
  4. After the first rise punch the dough down. I like using bowl scraper, but using hands lightly greased will also work too. Note the dough is very sticky because of its high moisture content. This deflates the bread dough and develops more gluten.
  5. Cover the dough and refrigerate for at least 24 hours to develop flavor. This dough can be refrigerated for up to 5 days.
Shape and Bake
  1. Remove bread dough from refrigerator, and cut a portion of the dough off. This could weigh about 12 to 14 ounces for nice loaf of bread.
  2. Shape the cut portion with greased hands, by folding dough under the both hands. Keep fold the dough under until it forms tight ball. The is called rounding bread dough up.
  3. Place rounded bread dough onto a sheet pan lined with parchment paper.
  4. Sprinkle flour over each bread loaf, coating tops well with flou
  5. Next cover bread loafs with plastic and let the bread do it’s final rise, until doubled. Then slash with sharp knife at least three times, to allow bread to expand as it’s baking.
  6. Bake in 425 degrees convection oven or 450 conventional oven. Set a rack in the middle of oven, place the sheet pan with bread on that rack. With water in a pan, to provide steam as it is baking, put it on the bottom rack or floor of the oven.
  7. Bake the bread loafs for about 20 minutes or until center of the loafs reaches a internal temperature of 190 to 200 degrees. Remove bread from oven onto cooling rack.
  8. Allow bread to cool before cutting, about 15 to 20 minutes. Cut with bread knife into desired portions.
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Jam Stuffed Crumb Cakes

Individual Plum Jam Stuffed Crumb Cakes

Looking for simple creative cake then try making these tasty Jam Stuffed Crumb Cakes. This recipe uses yellow cake mix, instant pudding mix, oil, eggs and buttermilk. Then choose your favorite jam to stuff in middle of the crumb cake. Finally sprinkled with easy crumbs topping baked in individually in jumbo muffin pan.

Ingredients to make jam stuffed crumb cake

Crumb Cake Ingredients:

Crumb Cake is a favorite cake classic using some supermarket shortcuts, like yellow cake mix and instant pudding mix. By combining these to ingredients helps make a moist crumb cake, without having to measure lots of ingredients. The next Secret ingredient is buttermilk or sour cream could use yogurt as the liquid. By using one of these dairy ingredients as liquid keeps the cake nicely moist and tender. Another key ingredient is using canola oil, rather then butter, to make the cake batter. The oil helps maintains good moisture in the crumb of the cake. Eggs help with leveling and bonding cake together. All these ingredients put together by simply mixing for 2 minutes. Mixing the batter in a bowl using the paddle attachment for stand mixer, or beater attachment with hand mixer.

Mixing cake batter by hand with whisk for 2 minutes

Crumb Topping Mixture:

Sprinkling Crumb topping on top of cake batter

Crumb Topping also known as Streusel topping is simple mixture of flour, brown sugar and butter. A supermarket shortcut is to use some of the yellow cake mix and butter. The technique in make crumb topping is to rub the ingredients together with pasty knife or just rub mixture between your fingers until it becomes crumbly. With this recipe it’s used as a topping on cakes.

Jam Stuffing:

Plum Riesling Jam
Plum Jam dropping onto crumb cake batter

Select a good jam to use as a stuffing for crumb cake, illustrated in the above photo using homemade plum jam as example. Use a supermarket short cut and buy a jam or preserve of your liking. The jam is dropped by spoonful over crumb cake batter. Try the peach Riesling Jam or Strawberry Riesling Jam as stuffing for crumb cakes.

Peach Riesling Jam
Using Peach Riesling Jam as stuffing
Strawberry Riesling Jam

Jam Stuffed Crumb Cakes
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This is a simple creative cake recipe using a cake mix and pudding mix into a tasty Jam Stuffed Crumb Cakes.
Servings Prep Time
12 Servings 15 Minutes
Cook Time
18 Minutes
Servings Prep Time
12 Servings 15 Minutes
Cook Time
18 Minutes
Jam Stuffed Crumb Cakes
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This is a simple creative cake recipe using a cake mix and pudding mix into a tasty Jam Stuffed Crumb Cakes.
Servings Prep Time
12 Servings 15 Minutes
Cook Time
18 Minutes
Servings Prep Time
12 Servings 15 Minutes
Cook Time
18 Minutes
Ingredients
Crumb cake batter
Jam stuffing
  • 12 Tablespoons Plum Jam Use any fruit jam as option
Crumb Topping Mixture
Servings: Servings
Units:
Instructions
Crumb Cake Batter
  1. To make the crumb topping put flour, butter, brown sugar and cinnamon into mixing bowl. Working crumb topping mixture with fingers by rubbing them together to get a crumble consistency. Next measure all ingredients to make crumb cake, this called mise en place.
  2. Next put the cake mix and instant pudding in mixing bowl. Sir with whisk until ingredients are combined.
  3. Continue by adding the eggs, oil and buttermilk into bowl with dry cake ingredients.
  4. Now whisk the cake batter ingredients together. Using wire whisk or hand mixer beating for 2 minutes on Meduim speed. The batter should be smooth and lump free.
Crumb Cake Assembly
  1. First spray each muffin well with baking spray. Using scoop or a spoon filling each muffin well 1/3 rd full with cake batter. I am using jumbo muffin pans, but regular muffin pan work also yields 24 portions.
  2. Next spoon about tablespoon of jam on top of the cake batter.
  3. Try to have the filling to be in the center of the batter.
  4. Next scoop or spoon just enough cake batter over top of the jam. The muffin wells should be about 3/4 full.
  5. Continue with next step by using spoon to sprinkle a generous amount of crumb topping over each cake batter.
  6. Place crumb cakes into 350 degree oven and bake for about 20 minutes. Testing with toothpicks, if the toothpick comes out clean the crumb cakes are ready to be removed from the oven.
  7. Carefully remove crumb cakes from muffin pan and place on wire rack too cool. When they are cooled remove them from the rack and place on sheet tray, then cover them well with plastic wrap. They can be left out at room temperature or refrigerated for 5 days.
  8. Plate the crumb cakes in attractive manner, I like to cut them in half to show off wonderful jam filling. Enjoy
Recipe Notes

Be creative try different jams, like peach, strawberry rhubarb, triple berry jams. Push the tastes by using lemon cake mix, spice cake mix, carrot cake mix, devils food cake mix. Have fun be creative and most of all enjoy. 

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Caramel Custard Variations

Caramel Custard is classic using simple ingredients with lots of variations of flavor profiles. Let’s explore all the possibilities using the base recipe as a guide. Then by adding just a few extra ingredients to enhance profile to new and tasty custard. By adding almond extract and amaretto liquor making recipe into Amaretto Caramel Custard.

Amaretto caramel custard

Base Caramel Custard Recipe:

Caramel Custard has two components, a sweet egg custard and caramelized sugar that’s place on bottom of ramekin. Start first by making a caramelized sugar that’s poured onto bottom of each greased ramekin. To make caramelized sugar has two techniques that can be done.

Basic Sweet Custard Ingredients

Standard way is to have sugar and water mixture cooked in skillet, until sugar becomes golden amber color. Note that the Side edges of skillet needs to be brushed with water to prevent sugar crystals forming. This important because if sugar crystal from they cause chain reaction making the whole sugar mixture crystallized. If this happens the crystalized mixture has to be discarded and start the process all over again.

Heating sugar in dry skillet with no water

The second method is quicker method that let’s you melt sugar in clean skillet with not water just sugar. This is a little more tricky, but once you master the technique it’s faster and has great results in smaller batches. Typically using 10 inch triply stainless steel skillet, with 1/3rd cup sugar over medium high heat. Shaking skillet constantly to move sugar around so doesn’t burn. Them pouring into 6 greased ramekins evenly. Note that using higher temperature silicone spatula to help get sugar evenly out of skillet.

Caramelized sugar in dry skillet

Sweet Custard Base Recipe:

Basic eggs, sugar and vanilla in bowl

Sweet custard needs to have 2 1/2 cups milk, 3 eggs, 1/3 cup sugar, 1 teaspoon vanilla to made great baked custard. Milk is the major liquid in making a custard, the classic custard uses whole milk. But skim milk will work if your diet conscious, having less body into the custard profile. Use a whisk to beat large eggs with sugar and vanilla until blended. The final ingredient is ground nutmeg that’s sprinkled on top of the custard before it is bake.

The techniques used to making a sweet custard is simple process of doing certain steps in order. The first step is to heat your milk. This could be done on range top in sauce pan on low heat, to prevent scorching. Using the microwave is safe and faster way to heat the milk in Pyrex measure. Next step is to mix together the sugar, eggs and vanilla in a mixing bowl. Whisking until egg mixture is blended well. Continue on to next step is to incorporate the hot milk into egg mixture slowly. Whisking mixture until combined, then strained back into Pyrex measure. This technique removes excess air from whisking and makes custard easier to pour into greased ramekins. Then dust the tops of the filled custards with nutmeg.

Bake the custards in a water bath in 325 degrees oven about 30 minutes. Checking custards with pairing knife, when inserted near center of custard the knife should come out clean. Remove custards onto cooling rack until cooled to room temperature.

Baking Caramel custard in water bath

Classic Caramel Custard:

Classic caramel custard is a basic sweet custard that has caramelized sugar on bottom of the filled ramekins when baked. This produces a wonderful caramel sauce when the Caramel custard Is unfolded.

Amaretto caramel custard
Caramel Custard Variations
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Caramel Custard is classic using simple ingredients with lots of variations of flavor profiles.
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
30 Minutes 2 + Hours
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
30 Minutes 2 + Hours
Caramel Custard Variations
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Caramel Custard is classic using simple ingredients with lots of variations of flavor profiles.
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
30 Minutes 2 + Hours
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
30 Minutes 2 + Hours
Ingredients
Caramelized Sugar
Basic Sweet Custard Mixture
Variation 1 of Amaretto Caramel Custard
Variation 2 Grand Marnier Liquor
Servings: Servings
Units:
Instructions
Caramelized Sugar
  1. Place sugar into a dry medium size skillet, cook over medium high heat. Shaking with circular motion to keep sugar evenly distributed over skillet. Try not to sir with high temperature silicone spatula, this tend to clump sugar.
  2. Adjusting heat to just right temperature so sugar caramelize evenly. When caramelized sugar reaches a nice amber color remove from heat immediately.
  3. Pour the caramelized sugar into greased ramekins. Try to evenly divid the caramelized sugar between each ramekin.
Custard Mixture
  1. Combine the base eggs, sugar and vanilla extract together.
  2. Then add your variations in this example orange zest, orange extract and Grand Marnier Liquor. Best well to combine custard mixture.
  3. Next heat the milk to scalding about 150+ degrees. I like using the microwave.
  4. Pour the scalded milk into custard mixture slowly. Beating as you pour. This tempers milk so eggs don’t curtal.
  5. Continue beating custard mixture until eggs mixture is completely incorporated.
  6. Strain through mesh strainer the custard mixture, this removes bubbles and makes a smooth custard.
  7. Pour strained custard mixture into caramel ramekins, evenly distributed custard mixture.
  8. Sprinkling nutmeg over top of each custard.
  9. Place on a tray that has rim good rim.
Baking Caramel Custards
  1. Pour warm water on rimmed tray to make a water bath for custards. It needs only inch of water. Then bake at 325 degrees oven for 35 + minutes.
  2. Check the custards with pairing knife, inserted about half way to middle of the custards. If it comes out clean remove from oven. But if comes out wet bake a few more minutes,
  3. Remove custards from water bath onto cooling rack. This will continue to cook as the cool. When room temperature, cover each custard with plastic wrap and refrigerate for 2 hours.
Platting Caramel Custards
  1. Amaretto caramel custard unmold from ramekins by running a pairing knife around ramekins. Turning the ramekins upside down onto dessert plate, tapping the ramekins to release the custard. Then garnish with nuts and whipped cream.
  2. Grand Mariner caramel custard unmold from ramekins by running a pairing knife around ramekins. Turning the ramekins upside down onto dessert plate, tapping the ramekins to release the custard. Then garnish with orange zest, orange sections, and whipped cream.
Recipe Notes

Caramel Custard ideas

amaretto caramel custard use almond extract, amaretto liquor, and garnish with almonds.

Grand Mariner caramel custard use orange extract, orange extract and Grand Mariner liquor. Garnish with orange sections, orange zest and whipped cream. 

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Air Fryer Stuffed Pork Chops

Looking for a Air Fryer Stuffed Pork Chops recipe with southwest flavors, then this recipe is a great choice. These pork chops filled with Bacon, Green Chilies, and Cheeses. The key is in the balance of spices with the chilies, and still keeping the pork chops moist and tender. The Air Fryer is perfect cooking appliance for quick and easy preparation.

Seasoning Pork Chops:

Mexican Seasoning Homemade
Homemade Southwestern Seasoning Recipe

Southwestern Seasoning is based on the Mexican Seasonings recipe, and just add a few extra types of dried chilies and spices. A good Supermarket shortcuts is to buying Mexican Seasoning, then adjusting your spicy hot preferences with chilies, cumin, and coriander seeds. Using mortar and pestle is best way to grind together the spices, this infuses the flavors. Next store seasonings the mixture in a spice shaker jar. Hint save Those used spice jars for your own special blends. Be sure to labels for the jars, this a fun task to make Crazy labels with unique names.

Grind peppercorns first before other spices.

Use the Southwestern seasoning sprinkling generously over pork chops.

Southwestern Filling:

Start by building the Southwestern flavors using the right aromatics, like bacon, green chilies, garlic and cheeses. This is where your creativity can be used to heighten overall filling for the chicken breasts. If your preference is more spicy hot then use a hotter dried red chilies varieties. Caution some of these super hot chilies have great flavor but also pack a tremendously hot punch.

Southwest Filling Ingredients

Use your favorite cheeses to calm the heat. Try cheeses like, Pepper Jack cheese, Monterey Jack cheese, Cheddar cheese, Colby cheese and cream cheese.

Air Fryer Stuffed Pork Chops
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Air Fryer Stuffed Pork Chops are stuffed with bacon, green chilies and cheeses. Enjoy this quick and easy Southwest flavors, that’s moist and tender. That can be prepared in 30 minutes.
Servings Prep Time
2 Portions 10 Minutes
Cook Time Passive Time
16 Minutes 5 Minutes
Servings Prep Time
2 Portions 10 Minutes
Cook Time Passive Time
16 Minutes 5 Minutes
Air Fryer Stuffed Pork Chops
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Air Fryer Stuffed Pork Chops are stuffed with bacon, green chilies and cheeses. Enjoy this quick and easy Southwest flavors, that’s moist and tender. That can be prepared in 30 minutes.
Servings Prep Time
2 Portions 10 Minutes
Cook Time Passive Time
16 Minutes 5 Minutes
Servings Prep Time
2 Portions 10 Minutes
Cook Time Passive Time
16 Minutes 5 Minutes
Ingredients
Pork Chop Prep:
Southwestern Filling:
Final Preparation:
Servings: Portions
Units:
Instructions
Pork Chop Prep
  1. Using a boning knife butterfly pork chops through middle about 1/2 inch from end. Opening pork chop like butterfly.
  2. Using a meat mallet place plastic wrap over pork chops, then pounding pork flat.
  3. Next season pork with Mexican Seasoning on both sides of the pork.
  4. Prepare all the ingredients for the filling. Shred cheeses, chop peppers, Onions, and mince garlic. Dice uncooked bacon.
  5. Cook bacon in skillet until crisp. Drain most of the grease off skillet. Remove bacon onto paper towel to absorb excess fat. Then add peppers, onions and garlic in skillet with some bacon fat. Cook until vegetables aren’t tender.
  6. Combine filling ingredients cheeses, cooked bacon, peppers, garlic stirring well.
  7. Divide the filling between pork chops, placing filling in the center of each chop.
  8. Roll pork chops to surround the filling with pork chop. Seasoning the pork chops again with Mexican Seasoning mixture. Spray with extra virgin olive oil.
  9. Place in Air fryer basket and spray again with olive oil.
  10. Place the basket into air fryer and set air fryer to 350 degrees.
  11. Set the timer to 16 minutes.
  12. Remove basket and check internal temperature 145 to 150 degrees with instant read thermometer.
Plating Stuffed Pork Chops
  1. Cut cooked stuffed pork chops with knife on diagonal. Place choice of starch this time using BBQ Beans topped with Pepper Jack cheese. Then sprinkling red, orange and yellow peppers and choked bacon bits.
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Chicken Enchilada Air Fryer

Enchilada Sauce:

Enchilada sauce is heart of making chicken enchiladas in the air fryer. The supermarket short cut is buying enchilada sauce, but the best is homemade. The sauce lays down the fundamentals to wonderful chicken enchiladas.

Hatch Red Enchilada Sauce
Chicken Enchilada Sauce Recipe Link

Best way to cook chicken breasts:

Chicken breasts is great choice lower in fats and less cholesterol making A better healthier selection. The trick of cooking flavorful filling is using proper Mexican seasoning and slow cooking chicken breasts. My first test was using the Instant Pot, this worked fast but can result in dryer texture. The best result takes a longer but results moist and tender flavorful meat, using cast iron braising pan.

Braising Chicken Breasts in Cast Iron Skillet low and slow

Braising chicken breast is a winner, slowly infusion of Mexican Seasonings into the chicken. The key to success is keeping braising temperature low, somewhere between 190 to 210 degrees. By using cast iron braising pan with lid and induction burner the temperature can be kept perfect. Slow cooker works also, but you don’t often have the control that induction range keeps. Many of the slow cooker just offer high and low temperature, all to often the high temperature is too fast and low temperature takes too long. Braised chicken should take about 90 minutes, to reach to safe temperature of 170 degrees. Cooking chicken breasts slowly reduce moisture loss, but still builds flavors and promotes tenderness.

Cool the cooked seasoned chicken breasts in the cooking liquid. When chicken breasts are cool drain off cooking liquid and reserve the liquid. Place chicken breasts in standmixer fitted with paddle attachment, and mix on low speed until shredded. Another way to shred chicken breast using two large forks pulling the meat into shreds.

Shredding chicken breasts using stand-mixer with paddle attachment.

Chicken Enchilada Filling:

Creative ways to make the chicken enchilada filling is by starting with the core ingredients. First start with the shredded seasoned chicken, and selection of cheeses. The cheese selection can range from a wide variety, like Monterey Jack, Colby Cheese, Cheddar Cheese to Pepper Jack Cheese. Choosing a low fat Colby Cheese rather than higher fat Monterey Jack or Cheddar cheeses promotes healthy choices. But add what ever you enjoy the most, be sure to shred your own cheese for a fresher taste. Pre shredded cheese has additives to prevent sticking and prevents mold, doesn’t enhance the profile.

Mexican seasoned shredded chicken breasts with cheese, peppers, onions and garlic.

Next building even more flavor into chicken enchilada filling profile by adding, aromatic vegetables. This is option that adds another layer of flavors to the chicken enchilada filling. Start with, garlic, onions and chilies, choosing right amount of each will determine spicy profile to your liking.

Assembling Chicken Enchiladas:

First choose the type wrapper to roll chicken enchilada filling around, using corn tortillas or flour tortillas. The soft flour tortillas are easy to roll and have less chances of breaking. Where to corn tortillas can be brittle and crack quick easy. To prevent cracking heating corn tortillas in hot oil or hot enchilada sauce soften them for easy rolling. Corn tortillas are a little more messy to work with but have wonderful flavor and texture. But the flour tortillas become more crispy in air fryer giving a more crunchy texture to enchiladas. So choices are all to your preference and ease of preparation.

Continue on to rolling of enchiladas, lay the Soften tortilla flat onto work surface and scoop right amount of filling for size of tortillas. Carefully rolling up tortillas so they don’t crack.

Using Air Fryer To quickly cook and crisp enchiladas:

The air fryer makes quick work in final cooking of the enchiladas, giving you some crunchy texture to tortillas. Enjoy the contrast of spicy enchilada sauce, with flavorful Moist shredded chicken and aromatics. Set the air fryer to 350 degrees and timer to 10 minutes. Resisting putting too much enchilada sauce while air frying, the enchiladas brown quickly. Put extra Warm enchilada sauce after plating, giving a nicely presented plate. Enjoy 😊

Chicken Enchilada Air Fryer
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Quick recipe to use shredded chicken or pork leftovers, wrapped up in tortillas covered with enchilada sauce and topped with cheese. Air fryer is easy way to quickly cook enchiladas.
Servings Prep Time
8 Servings 10 Minutes
Cook Time
10 Minutes
Servings Prep Time
8 Servings 10 Minutes
Cook Time
10 Minutes
Chicken Enchilada Air Fryer
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Quick recipe to use shredded chicken or pork leftovers, wrapped up in tortillas covered with enchilada sauce and topped with cheese. Air fryer is easy way to quickly cook enchiladas.
Servings Prep Time
8 Servings 10 Minutes
Cook Time
10 Minutes
Servings Prep Time
8 Servings 10 Minutes
Cook Time
10 Minutes
Ingredients
Filling Enchilada Tortillas
Assembling Enchiladas
Garnishing Enchiladas
Servings: Servings
Units:
Instructions
Chicken Enchilada Filling
  1. Trim chicken breasts with knife, removing excess fat and cartilage.
  2. Season each chicken breast with Mexican Seasoning, sprinkling well on both sides of each breast.
  3. Place seasoned chicken breasts into cast-iron braising pan or skillet. Add enough water to come half way up on chicken breasts. Then sprinkling aromatics (onions, garlic) overall chicken.
  4. Cover braising pan with lid, I like glass lids then you can see how cooking process is coming along. The goal is to simmer 200 to 210 degrees, just below boiling point 212 degrees. Simmer for about 90 minutes.
  5. Remove cooking lid and check the internal temperature 170 to 190 degrees. This depends on sizes of chicken breasts. Try not to get internal temperature over 190 degrees. Cool chicken breasts in the cooking liquid.
  6. Place just the cooked chicken breasts into stand mixer fitted with paddle attachment. Mix on medium speed until nicely shredded. Note you can use two large forks and manually shredded chicken, this technique is quick and easy.
  7. Sauté your choice of aromatics, (onions, peppers, garlic and chilies). Cook the aromatics until tender and translucent.
  8. Combine together the cheeses, aromatics and shredded chicken. Add so extra Mexican Seasoning to taste. Note if you’re using large chicken breasts this should be enough to fill 12 + tortillas.
Enchilada assembly
  1. Coat each tortilla by dipping the tortilla into warm enchilada sauce. Place onto plate for easy filling. This keep messy sauce getting everywhere.
  2. Add enough filling to each tortilla. Roll tortilla up and place in air fryer. Note don’t be tempered to put extra enchilada sauce over enchiladas in air fryer, this will cause the enchiladas to get very brown and possibly burn.
  3. Set air fryer to 350 degrees and timer to 10 minutes. Check half way into cooking progress see how browning. Adjust time accordingly.
Plating ideas
  1. Place some hot enchilada sauce onto plate first. Then add accompaniment like Mexican Rice. Next carefully lift enchiladas out of air fryer basket on top of rice. Spoon extra enchilada sauce over enchiladas. Top with cheeses and herbs. Enjoy
Recipe Notes

Mexican Seasoning Recipe

 

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Pizza Stuffed Chicken Breast
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Air Fryer Pizza Stuffed Chicken Breast

Pizza Stuffed Chicken Breast
Pizza Stuffed Chicken Breast over zucchini noodles

Pizza stuffed chicken breasts low carbohydrates and higher in protein:

Hungry for pizza but don’t want all those carbohydrates, well the Pizza Stuffed Chicken Breasts is the perfect choice. With a taste like a pizza chicken Parmesan, that’s stuffed with cheese, sweet peppers and pepperoni. Served with favorite pizza sauce of your choice, then topped with freshly grated Parmesan Cheese. Air Frying the stuffed chicken breasts reduces the fats down to minimal. Swapping out cooked pasta with sautéed zucchini noodles really helps reduce carbohydrates,and provide more vegetables into diet.

Chicken Fabrication:

Butterfly Chicken Breasts

To obtain a wonderful stuffed chicken select nice size chicken breasts. Trim the excess fat and cartilage with sharp boning knife or pairing knife. Next cut through thicker part horizontally through middle of the breast until half inch from end. Fold open the breasts up to look like a open book.

Flattened Chicken Breasts

Next cover butterfly chicken with plastic wrap, using a meat mallet pound chicken. Caution that you don’t pound holes into chicken breasts, the goal is to have even flat chicken breasts to be stuffed. Before stuffing the chicken season each breast with salt, pepper and pizza seasoning.

Pizza Stuffing:

Shaped Pizza Stuffing

Creative filling are almost infinite, picking right ingredients is matter of preference. This recipe uses familiar ingredients that everyone loves, Mozzarella, pepperoni, sweet peppers and onions. By all means be venturesome choosing your favorite companion as stuffing. A helpful hint is to have good binder like cheeses, cream cheese works very well to hold shape.

Pizza Stuffed Chicken Breast
Air Fryer Pizza Stuffed Chicken Breast
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Pizza stuffed chicken breasts cooked in air fryer is a quick low carbohydrate meal. This stuffed chicken breast tastes like pizza chicken Parmesan.
Servings Prep Time
2 People 20 Minutes
Cook Time
18 Minutes
Servings Prep Time
2 People 20 Minutes
Cook Time
18 Minutes
Pizza Stuffed Chicken Breast
Air Fryer Pizza Stuffed Chicken Breast
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Pizza stuffed chicken breasts cooked in air fryer is a quick low carbohydrate meal. This stuffed chicken breast tastes like pizza chicken Parmesan.
Servings Prep Time
2 People 20 Minutes
Cook Time
18 Minutes
Servings Prep Time
2 People 20 Minutes
Cook Time
18 Minutes
Ingredients
Pizza Stuffing:
Pizza Stuffed Chicken Breasts
Service:
Servings: People
Units:
Instructions
  1. Gather all ingredients together and probably measure into containers.
  2. Grate mozzarella cheese using the course side of box grater.
  3. Sauté the onions, peppers and garlic with some olive oil. Cook for about 2 to 3 minutes.
  4. Combine together sautéed veggies with cheeses, pepperoni and pizza seasoning.
  5. Divide the stuffing into number of portions, forming large quenelle. Set aside
  6. Trim chicken breasts free of fat and cartilage.
  7. Butterfly chicken breasts using boning knife or pairing knife.
  8. Place plastic wrap over chicken breasts
  9. Pound chicken breast with meat mallet, flatten evenly.
  10. Season chicken breast with salt, pepper and pizza seasoning.
  11. Place a portion of pizza cheese and pepperoni filling onto each breast.
  12. Roll up chicken breasts to completely enrobing filling. Sprinkle pizza seasoning, salt and pepper over each stuffed chicken breasts.
  13. Combine panko bread crumbs with Parmesan cheese in a bowl.
  14. Combine flour, pizza seasoning, salt and pepper together in bowl.
  15. Set up breading station to coat each stuffed chicken breasts. First seasoned flour mixture, next beaten eggs in bowl, then seasoned bread crumbs.
  16. Dredging chicken breast into seasoned flour, then put into egg wash coating stuffed chicken breasts well.
  17. Place the egg wash coated chicken breast into seasoned bread crumbs. Coat stuffed chicken breasts well.
  18. Place coated chicken breasts on tray and spray with olive oil.
  19. Set air fryer to 350 degrees
  20. Set timer for 20 minutes, turn chicken breasts half way in to cooking process.
  21. Remove air fried Pizza Stuffed Chicken Breasts and let rest 5 minutes.
  22. Cut stuffed chicken breasts in half on bias.
  23. Place on bed on sautéed zucchini noodles. Top with pizza sauce and freshly grated Parmesan Cheese.
    Pizza Stuffed Chicken Breast
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Ham & Bean Soup
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Instant Pot Ham & Bean Soup

Ham & Bean Soup is a perfect way to enjoy that leftover ham bone from the holiday meal. The Instant Pot is a perfect way to cook beans and ham together in a quick easy manner, without a lot of fuss. This wonderful hearty yet is still healthy soup for those cold winters day. In just about 90 minutes or less you can be enjoying this classic homemade soup.

Cooked Ham Bone
Ham Bone Steamed 45 minutes in instant pot.

This recipe used my wonderful ham bone from Smoked Root Beer Ham. The smoky flavors that infused into beans from this ham bone is outstanding.

Smoked Root Beer Ham

Selecting right beans:

Great Northern Beans

Choosing the right beans can be very confusing, making the right choice is simple task knowing about dry beans. The Northern Bean is wonderful larger white bean packed with fiber and has lots of good carbohydrates and some protein. When these beans are cooked properly they are larger then navy pea bean and have nice meaty texture. So these beans are perfect for hearty soups, baked beans and alternative protein sources. Using dry beans rather than canned cooked beans gives more natural and flavorful bean. Canned beans often have more processed taste, the only benefit is time saving. Using the instant pot makes all the right reason to use dry Northern Beans because high pressure steam cuts time by almost two third.

Ham & Bean Soup
Plated Ham & Bean Soup with Cornbread
Ham & Bean Soup
Instant Pot Ham & Bean Soup
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Ham & Bean Soup is a wonderful way to use that ham bone left from the holiday dinner. It’s the perfect hearty meal for those winter days. Served with wedge of yummy cornbread, that leaves you satisfied.
Servings Prep Time
8 Portions 15 Minutes
Cook Time Passive Time
45 Minutes 10 Minutes
Servings Prep Time
8 Portions 15 Minutes
Cook Time Passive Time
45 Minutes 10 Minutes
Ham & Bean Soup
Instant Pot Ham & Bean Soup
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Ham & Bean Soup is a wonderful way to use that ham bone left from the holiday dinner. It’s the perfect hearty meal for those winter days. Served with wedge of yummy cornbread, that leaves you satisfied.
Servings Prep Time
8 Portions 15 Minutes
Cook Time Passive Time
45 Minutes 10 Minutes
Servings Prep Time
8 Portions 15 Minutes
Cook Time Passive Time
45 Minutes 10 Minutes
Ingredients
Servings: Portions
Units:
Instructions
  1. Sorting Northern Beans by spreading the beans out on sheet pan. Picking through bad looking beans and any rocks or foreign items, then discarding them.
  2. Wash the northern beans well with water in strainer. Allow the water to drain off.
  3. Mise en place all the ingredients, trimming, chopping and measuring ingredients before starting the soup.
  4. Set the Instant Pot to sauté mode and cook the carrots, celery and onions for 3 to 5 minutes.
  5. Add the drained northern beans to sautéed vegetables. Stirring well and cook for 1 minute.
  6. And to beans and vegetables the chicken stock or water. Stir well.
  7. Place the ham bone into instant pot arrange so fits into pot.
  8. Close the lid and set the steam leaver to closed position.
  9. Set to mode button to soup and adjust time to 45 minutes. Using the + & - buttons.
  10. Let the pressure come down naturally, this takes an additional 15 minutes but produces a more tender ham and maximum flavor extraction. If you’re in hurry set top pressure valve to open mode. Be careful of the very hot steam. This can burn hands or arm instantly.
  11. Remove ham bone and stir soup, you may have to adjust amount of stock or water to soup. If needs more liquid add 1 to 2 more cups of stock or water.
  12. Remove skin, bone and fat from ham.
  13. Chop the ham into bite size pieces. Add the ham back to the soup, stirring well. Adjust seasonings with pepper, salt if needed.
  14. Place a good size portion of soup in a bowl. I like to use wide rim bowl, heaping beans and ham in middle for height. Cornbread is perfect accompaniment with green garnish like celery leaves. Enjoy 😊
    Ham & Bean Soup
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