Ingredient Notes

• Butter: Used to sauté the vegetables and add flavor.
• Yellow onion: Adds a savory flavor to the casserole.
• Green bell pepper: Adds color and a little crunch before softening during cooking.
• Diced tomatoes with green chiles: Give the cheese sauce a little kick and a delicious Tex-Mex flavor.
• Velveeta cheese: Melts into a smooth, creamy sauce that coats the pasta.
• Cream of chicken soup: Helps create the rich, creamy casserole sauce.
• Sour cream: Adds extra creaminess and a slight tang.
• Cooked chicken: Diced or shredded chicken works well for this recipe.
• Chili powder and cumin: Add warm, savory seasoning.
• Elbow macaroni: Holds the cheesy sauce in every bite.
• Shredded cheddar cheese: Creates a delicious melted cheese topping.

King Ranch Chicken Macaroni and Cheese Casserole

1. Preheat the oven to 350°F. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
2. In a large, oven-safe Dutch oven over medium heat, melt the butter. Add the diced onion and green bell pepper. Cook for about 6 minutes, stirring occasionally, until softened.
3. Add the undrained diced tomatoes with green chiles and the cubed Velveeta cheese. Stir frequently until the cheese is completely melted and the mixture is smooth.
4. Stir in the cream of chicken soup, sour cream, cooked chicken, chili powder, and cumin. Mix until everything is well combined and heated through.
5. Gently fold the cooked macaroni into the cheese sauce, stirring until evenly coated.
6. If using an oven-safe Dutch oven, spread the mixture into an even layer in the pot. Otherwise, transfer the mixture to a greased 9×13-inch baking dish.
7. Sprinkle the shredded cheddar cheese evenly over the top. Bake uncovered for 25-30 minutes, or until the cheese is melted, the edges are bubbling, and the center is heated through to 165°F.
8. Remove from the oven and allow to rest for 5 minutes before serving.

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King Ranch Chicken Macaroni and Cheese Casserole

This creamy King Ranch Chicken Macaroni and Cheese Casserole is loaded with tender chicken, elbow macaroni, peppers, tomatoes, and plenty of melted cheese. A hearty, family-friendly dinner that’s baked until hot and bubbly!

Course Dinner

Cuisine casserole, chicken

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 435kcal

Ingredients

• 2 tablespoons butter
• 1 medium onion diced
• 1 green bell pepper seeded and diced
• 10 ounce can diced tomatoes with green chiles undrained
• 8 ounces Velveeta processed cheese cubed
• 10.5 ounce can cream of chicken soup
• ½ cup sour cream
• 3 cups cooked diced chicken
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 8 ounces dry elbow macaroni cooked al dente and drained
• 1½ cups shredded cheddar cheese

Instructions

• Preheat the oven to 350°F. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
• In a large, oven-safe Dutch oven over medium heat, melt the butter. Add the diced onion and green bell pepper. Cook for about 6 minutes, stirring occasionally, until softened.
  
• Add the undrained diced tomatoes with green chiles and the cubed Velveeta cheese. Stir frequently until the cheese is completely melted and the mixture is smooth.
  
• Stir in the cream of chicken soup, sour cream, cooked chicken, chili powder, and cumin. Mix until everything is well combined and heated through.
  
• Gently fold the cooked macaroni into the cheese sauce, stirring until evenly coated.
  
• If using an oven-safe Dutch oven, spread the mixture into an even layer in the pot. Otherwise, transfer the mixture to a greased 9×13-inch baking dish.
  
• Sprinkle the shredded cheddar cheese evenly over the top. Bake uncovered for 25-30 minutes, or until the cheese is melted, the edges are bubbling, and the center is heated through to 165°F.
  
• Remove from the oven and allow to rest for 5 minutes before serving.
  

Notes

• The cooking time includes preparing the macaroni and cheese mixture and baking the casserole.
• Cook the macaroni while preparing the sauce to save time.
• Use fully cooked chicken for this recipe.
• For a creamier casserole, stir in a small splash of milk if the cheese sauce becomes too thick before baking.
• The casserole can be assembled up to 24 hours in advance and refrigerated until ready to bake.

Nutrition

Calories: 435kcal | Carbohydrates: 32g | Protein: 33g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 933mg | Potassium: 481mg | Fiber: 2g | Sugar: 5g | Vitamin A: 877IU | Vitamin C: 16mg | Calcium: 370mg | Iron: 2mg

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King Ranch Chicken Macaroni and Cheese Casserole

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The post King Ranch Chicken Macaroni and Cheese Casserole appeared first on The Rockstar Mommy.

Ingredient Notes

• Warm Water: Helps activate the yeast.
• Sugar: Feeds the yeast and helps it get started.
• Yeast: Makes the dough rise and gives the crust its texture.
• All-Purpose Flour: Forms the base of the pizza dough.
• Olive Oil: Adds flavor and keeps the dough soft.
• Salt: Brings out the flavor of the crust.

How to make Pizza Dough in the Instant Pot

1. Place in a large bowl the warm water, sugar, and yeast. If using active dry yeast, wait 5 minutes for it to proof. It will look foamy.
2. Add in your flour, olive oil, and salt.
3. Mix well with a sturdy wooden spoon.
4. Need by hand for 6 to 7 minutes on a floured surface (such as a clean counter, or large cutting board), or you can use a stand mixer with the dough hook attachment for five minutes.
5. Oil the inside of your pot of the instant pot. Make sure it is well coated on the bottom as well as the sides of the bottom half. Place your dough on the bottom of the pot. Lock your lid closed. Select yogurt on your instant pot for 1 hour.
6. After one hour, turn off your Instant pot. Remove the dough as it is ready to be rolled out, topped with your favorite pizza toppings, and enjoyed!

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Instant Pot Pizza Dough Recipe

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Instant Pot Pizza Dough

Make Instant Pot Pizza Dough with this easy homemade recipe! Use the Yogurt setting to help pizza dough rise in just 1 hour. Perfect for pizza night!

Course Dinner

Cuisine bread, Instant Pot, Italian

Prep Time 15 minutes minutes

Rise Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4

Calories 473kcal

Equipment

• Instant Pot

Ingredients

• 1 & 1/2 cups warm water
• 2 teaspoons sugar
• 2 & 1/4 teaspoons active dry yeast or 1 package instant yeast
• 3 & 1/2 cups all-purpose flour
• 2 tablespoons olive oil
• 2 teaspoons salt

Instructions

• Place in a large bowl the warm water, sugar, and yeast. If using active dry yeast, wait 5 minutes for it to proof. It will look foamy.
  
• Add in your flour, olive oil, and salt.
  
• Mix well with a sturdy wooden spoon.
  
• Need by hand for 6 to 7 minutes on a floured surface (such as a clean counter, or large cutting board), or you can use a stand mixer with the dough hook attachment for five minutes.
  
• Oil the inside of your pot of the instant pot. Make sure it is well coated on the bottom as well as the sides of the bottom half. Place your dough on the bottom of the pot. Lock your lid closed. Select yogurt on your instant pot for 1 hour.
  
• After one hour, turn off your Instant pot. Remove the dough as it is ready to be rolled out, topped with your favorite pizza toppings, and enjoyed!
  

Notes

How to Store Homemade Pizza Dough

Refrigerator: Pizza dough can be made 2–3 days ahead of time. After the dough has risen, place it in a lightly oiled, covered container or wrap it well in plastic wrap. Keep it refrigerated until you’re ready to use it. Remove the dough from the refrigerator about 1 hour before making your pizza so it can come to room temperature.

Freezer: Homemade pizza dough freezes well for up to 3 months. Divide the dough into pizza-sized portions, shape them into balls, and wrap each one tightly before placing them in a freezer-safe bag.

Thawing: Transfer frozen pizza dough to the refrigerator overnight to thaw. Let it sit at room temperature for about an hour before rolling it out.

Nutrition

Calories: 473kcal | Carbohydrates: 86g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1166mg | Potassium: 134mg | Fiber: 3g | Sugar: 2g | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 5mg

The post Instant Pot Pizza Dough Recipe appeared first on The Rockstar Mommy.

Ingredient Notes

• Ground beef: 90/10 ground beef adds plenty of flavor without leaving the chili overly greasy.
• Onion: Adds savory flavor as it cooks with the beef.
• Rotel tomatoes: Give the chili tomatoes plus a little extra flavor from green chilies.
• Crushed or diced tomatoes: Either works well depending on the texture you prefer.
• Ground cumin: Adds a warm, earthy flavor.
• Chili powder: Gives the chili its familiar seasoned flavor.
• Curry powder: Adds another layer of warm spice.
• Beef broth: Provides the liquid needed for pressure cooking while adding beefy flavor.
• Tomato paste: Optional, but useful if you prefer a thicker chili.

Easy Instant Pot Chili

1. Turn the Instant Pot to Sauté mode. Add the ground beef and diced onion. Cook until the beef is cooked through and the onion has softened. If needed, drain excess grease.
2. Add the Rotel tomatoes, crushed or diced tomatoes, cumin, chili powder, curry powder, and beef broth.
3. Place the lid on the Instant Pot without stirring the ingredients. Make sure the valve is set to Sealing. Select the Chili/Bean setting and adjust the cooking time to 12 minutes. No Chili/Bean button? Use the Manual or Pressure Cook setting on High Pressure for 12 minutes. Allow a 10-minute natural release, then carefully release any remaining pressure.
4. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes. Carefully move the valve to venting to release any remaining pressure before removing the lid.
5. Check the consistency of the chili. If you would like it thicker, stir in the optional tomato paste until completely combined and heated through.
6. Serve warm with your favorite chili toppings.

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Easy Instant Pot Chili

Easy Instant Pot Chili is a quick pressure cooker dinner made with ground beef, tomatoes, beef broth, and warm chili seasonings. It cooks for just 12 minutes in the Instant Pot and can be thickened with tomato paste before serving.

Course Dinner

Cuisine Beef, Instant Pot, Soup

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Release Time 10 minutes minutes

Total Time 32 minutes minutes

Servings 4

Calories 415kcal

Equipment

• Instant Pot

Ingredients

• 1 pound 90/10 ground beef
• 1 small onion diced
• 10 ounce can Rotel tomatoes
• 28 ounce can crushed tomatoes or diced tomatoes
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• 1 tablespoon curry powder
• 28 ounces beef broth
• 6 ounces tomato paste optional

Instructions

• Turn the Instant Pot to Sauté mode. Add the ground beef and diced onion. Cook until the beef is cooked through and the onion has softened. If needed, drain excess grease.
  
• Add the Rotel tomatoes, crushed or diced tomatoes, cumin, chili powder, curry powder, and beef broth. Place the lid on the Instant Pot without stirring the ingredients. Make sure the valve is set to Sealing.
  
• Select the Chili/Bean setting and adjust the cooking time to 12 minutes. No Chili/Bean button? Use the Manual or Pressure Cook setting on High Pressure for 12 minutes. Allow a 10-minute natural release, then carefully release any remaining pressure.
  
• Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes. Carefully move the valve to venting to release any remaining pressure before removing the lid.
• Check the consistency of the chili. If you would like it thicker, stir in the optional tomato paste until completely combined and heated through.
  
• Serve warm with your favorite chili toppings.
  

Nutrition

Calories: 415kcal | Carbohydrates: 25g | Protein: 27g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1511mg | Potassium: 1519mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2184IU | Vitamin C: 37mg | Calcium: 172mg | Iron: 9mg

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The post Easy Instant Pot Chili appeared first on The Rockstar Mommy.

Ingredient Notes

• Chicken breasts: Cut the chicken into similar-sized chunks so the pieces cook evenly.
• Yellow onion: The onion softens as it cooks and adds a little sweetness to the sauce.
• Diced tomatoes with juice: Don’t drain the tomatoes. The juice becomes part of the sauce as everything cooks together.
• Sweet paprika: Paprika is the main flavor in this dish, so a fresh, good-quality sweet paprika makes a difference. If the jar has been sitting in your spice cabinet for years and barely has a scent, it may be time for a new one.
• Garlic powder: This adds plenty of garlic flavor without any extra chopping.
• Sour cream: Stir the sour cream in after cooking. Adding it at the end helps keep the sauce creamy and smooth.
• Salt and pepper: Season lightly before cooking, then taste again before serving and add more as needed.

Slow Cooker Chicken Paprikash

1. Add the chicken, onion, diced tomatoes with their juice, paprika, garlic powder, salt, and pepper to the slow cooker. Stir gently to combine.
2. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
3. Stir in the sour cream until the sauce is smooth and creamy. Taste and adjust the salt and pepper as needed.
4. Sprinkle with fresh parsley and serve over noodles, rice, or mashed potatoes.

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Slow Cooker Chicken Paprikash

Slow Cooker Chicken Paprikash has tender chicken in a rich sweet paprika tomato sauce finished with sour cream. Serve over noodles, rice, or potatoes.

Course Dinner

Cuisine chicken, Crockpot, Slow Cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 4

Calories 319kcal

Equipment

• Slow Cooker

Ingredients

• 4 boneless skinless chicken breasts cut into chunks
• 1 large yellow onion chopped
• 1 can diced tomatoes with juice
• 2 tablespoons sweet paprika
• 2 teaspoons garlic powder
• 1 cup sour cream
• Salt and pepper to taste
• Fresh parsley for serving

Instructions

• Add the chicken, onion, diced tomatoes with their juice, paprika, garlic powder, salt, and pepper to the slow cooker. Stir gently to combine.
  
• Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
  
• Stir in the sour cream until the sauce is smooth and creamy. Taste and adjust the salt and pepper as needed.
  
• Sprinkle with fresh parsley and serve over noodles, rice, or mashed potatoes.
  

Notes

• Chicken thighs can be substituted for the chicken breasts.
• Fresh, good-quality sweet paprika will give you the best flavor.
• Always stir the sour cream in after the chicken has finished cooking.
• For a slightly thicker sauce, remove the lid and cook on LOW for another 15–20 minutes before stirring in the sour cream.

Storage and Reheating

• Store leftover chicken paprikash in an airtight container in the refrigerator for up to 3–4 days.
• Reheat it gently on the stovetop over low heat or in the microwave in shorter intervals, stirring occasionally. Avoid overheating the sauce since very high heat can cause the sour cream to separate.
• Because sour cream sauces can change texture after freezing and thawing, this dish is best enjoyed fresh or refrigerated. If you plan to freeze it, freeze the chicken and tomato mixture before adding the sour cream, then thaw, reheat, and stir in fresh sour cream before serving.

Nutrition

Calories: 319kcal | Carbohydrates: 15g | Protein: 40g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 397mg | Potassium: 1097mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2085IU | Vitamin C: 15mg | Calcium: 139mg | Iron: 3mg

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The post Slow Cooker Chicken Paprikash appeared first on The Rockstar Mommy.

Ingredient Notes

• Apples: Granny Smith apples add a nice tart flavor and hold their shape well while cooking.
• Granulated sugar: Sweetens the apples and balances their tartness.
• Cornstarch: Thickens the juices released by the apples as they cook.
• Cinnamon: Gives the filling its classic warm apple crisp flavor.
• Nutmeg: Adds another layer of warm spice.
• Lemon zest: Adds a little brightness to the sweet, spiced apples.
• Oats: Create the hearty, crisp texture in the topping.
• Flour: Helps hold the crumbly topping together.
• Granulated sugar: Sweetens the topping and helps it brown.
• Cinnamon and nutmeg: Carry the warm spices from the apple filling into the topping.
• Salt: Balances the sweetness.
• Melted butter: Moistens the topping and helps create those crisp, buttery crumbles.

Air Fryer Apple Crisp

1. Chop the apples into bite-sized pieces, about ½ inch in size. Peel the apples first if desired.
   Add the chopped apples, granulated sugar, cornstarch, cinnamon, nutmeg, and lemon zest to a medium bowl.
2. Toss until the apples are evenly coated.
3. In a separate bowl, stir together the oats, flour, sugar, cinnamon, nutmeg, and salt.
   Pour the melted butter over the oat mixture. Mix with a fork until crumbly and small clumps form.
4. Divide the apple mixture evenly between 4 small ramekins. You can also use one 6-inch round baking dish that fits inside your air fryer. Gently press down the apples so they’re relatively compact.
5. Sprinkle the crisp topping evenly over the apples. Leave the topping loose rather than packing it down.
6. Place the ramekins or baking dish in the air fryer basket. Air fry at 375°F for 15 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges.
7. Test an apple with a fork. If the apples are still too firm, continue cooking for another 2-3 minutes.
8. Remove from the air fryer and let cool for about 5 minutes before serving.

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Air Fryer Apple Crisp

Make this easy Air Fryer Apple Crisp with cinnamon-spiced apples and a buttery oat topping. A warm homemade dessert ready in about 25 minutes.

Course Dessert

Cuisine air fryer

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 282kcal

Equipment

• Air Fryer
• 4 small ramekins or one 6-inch baking dish
• mixing bowls

Ingredients

Apple Filling

• 3 apples chopped into ½-inch pieces (Granny Smith works great)
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon lemon zest

Crisp Topping

• ½ cup oats
• ¼ cup all-purpose flour
• 3 tablespoons granulated sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt
• 2 tablespoons butter melted

Instructions

• Chop the apples into bite-sized pieces, about ½ inch in size. Peel the apples first if desired. Add the chopped apples, granulated sugar, cornstarch, cinnamon, nutmeg, and lemon zest to a medium bowl. Toss until the apples are evenly coated.
  
• In a separate bowl, stir together the oats, flour, sugar, cinnamon, nutmeg, and salt. Pour the melted butter over the oat mixture. Mix with a fork until crumbly and small clumps form.
  
• Divide the apple mixture evenly between 4 small ramekins. You can also use one 6-inch round baking dish that fits inside your air fryer. Gently press down the apples so they’re relatively compact.
  
• Sprinkle the crisp topping evenly over the apples. Leave the topping loose rather than packing it down.
  
• Place the ramekins or baking dish in the air fryer basket. Air fry at 375°F for 15 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges.
  
• Test an apple with a fork. If the apples are still too firm, continue cooking for another 2-3 minutes. Remove from the air fryer and let cool for about 5 minutes before serving.
  

Notes

How to Store Air Fryer Apple Crisp

Refrigerator: Store leftovers in an airtight container or cover the individual ramekins with plastic wrap. Refrigerate for 3-4 days.

Reheating: Reheat the apple crisp in the air fryer at 320°F for 3-4 minutes to help crisp the topping again. You can also microwave individual servings for 30-45 seconds, although the topping will be softer.

Freezer: Let the apple crisp cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Make ahead: Assemble the apple crisp and refrigerate it for up to 24 hours before cooking. Since it will be cold when it goes into the air fryer, it may need an extra minute or two of cooking time.

Nutrition

Calories: 282kcal | Carbohydrates: 56g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 48mg | Potassium: 200mg | Fiber: 5g | Sugar: 36g | Vitamin A: 252IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg

The post Air Fryer Apple Crisp appeared first on The Rockstar Mommy.

The post Easy Instant Pot Chicken Recipes appeared first on The Rockstar Mommy.

How to Make Instant Pot Broccoli

1. Pour 1 cup water into the inner pot of your Instant Pot. Insert a steamer basket into the bottom of the pot. Add the broccoli florets on top of the steamer basket. You want the broccoli sitting above the water, not swimming in it.
2. Close and lock the lid. Turn the steam release valve to the sealing position. Set to cook at high pressure for 1 minute. When the Instant Pot beeps and the cooking cycle is finished, do a quick pressure release by carefully turning the valve to open. Keep your hands and face away from the steam. Once all the steam is released, open the lid and remove the broccoli right away.

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How to Make Instant Pot Broccoli

Easy Instant Pot broccoli made with just fresh broccoli florets and water.

Course Side Dish

Cuisine healthy, Instant Pot, vegetarian

Prep Time 5 minutes minutes

Cook Time 1 minute minute

Total Time 6 minutes minutes

Servings 4

Calories 23kcal

Equipment

• Instant Pot

Ingredients

• 3 cups fresh broccoli florets
• 1 cup water

Instructions

• Pour 1 cup water into the inner pot of your Instant Pot. Insert a steamer basket into the bottom of the pot. Add the broccoli florets on top of the steamer basket. You want the broccoli sitting above the water, not swimming in it.
  
• Close and lock the lid. Turn the steam release valve to the sealing position. Set to cook at high pressure for 1 minute. When the Instant Pot beeps and the cooking cycle is finished, do a quick pressure release by carefully turning the valve to open. Keep your hands and face away from the steam. Once all the steam is released, open the lid and remove the broccoli right away.
  

Nutrition

Calories: 23kcal | Carbohydrates: 5g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 25mg | Potassium: 216mg | Fiber: 2g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 61mg | Calcium: 34mg | Iron: 0.5mg

The post Instant Pot Broccoli appeared first on The Rockstar Mommy.

Easy Blackened Salmon

1. Pat the salmon filets dry with paper towels. This helps create the best crust during cooking.
2. Brush the salmon with oil and sprinkle half of the Cajun seasoning over the top. Flip and repeat on the other side.
3. Place a large cast iron skillet over medium heat. Add the remaining oil and allow it to heat until shimmering. Carefully place the salmon into the hot skillet. If your salmon has skin, place it skin side down first.
4. Cook for about 4 minutes until the underside develops a dark, flavorful crust.
5. Flip and continue cooking for another 2-3 minutes, depending on the thickness of the filets.
6. Continue cooking until the salmon reaches an internal temperature of 145°F when checked with an instant-read thermometer. The salmon should easily flake with a fork and have a moist, tender center. Remove from the skillet and squeeze fresh lime juice over the top before serving.

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Easy Blackened Salmon

This Easy Blackened Salmon is one of those recipes you'll find yourself making again and again.

Course Dinner

Cuisine healthy, seafood

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 228kcal

Ingredients

• 16 oz Salmon Filets (4 fillets)
• 2 Tablespoons Oil
• 1 Tablespoon Cajun Seasoning
• Lime Juice as desired

Instructions

• Pat the salmon filets dry with paper towels. This helps create the best crust during cooking.
  
• Brush the salmon with oil and sprinkle half of the Cajun seasoning over the top. Flip and repeat on the other side.
  
• Place a large cast iron skillet over medium heat. Add the remaining oil and allow it to heat until shimmering. Carefully place the salmon into the hot skillet. If your salmon has skin, place it skin side down first.
  
• Cook for about 4 minutes until the underside develops a dark, flavorful crust.Flip and continue cooking for another 2-3 minutes, depending on the thickness of the filets.
  
• Continue cooking until the salmon reaches an internal temperature of 145°F when checked with an instant-read thermometer. The salmon should easily flake with a fork and have a moist, tender center. Remove from the skillet and squeeze fresh lime juice over the top before serving.
  

Nutrition

Calories: 228kcal | Carbohydrates: 1g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 62mg | Sodium: 51mg | Potassium: 596mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 907IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 1mg

The post Easy Blackened Salmon appeared first on The Rockstar Mommy.

Cilantro Lime Grilled Chicken

Directions for the marinade:

1. In a small bowl, mix together the olive oil, lime zest, lime juice, garlic, cilantro, salt and pepper. Set aside.
2. Using a meat tenderizer, pound the chicken breasts until they are even in thickness. Place the chicken in a 9×13 dish. Pour the marinade over the chicken. Cover and refrigerate for 30 minutes, turning once halfway through.

Grilling instructions:

1. Prepare your grill for medium-high direct heat.  Place the chicken on the grill, and cook for 6-8 minutes turning once halfway through cooking time. The chicken is done when the internal temperature reads 165 degrees F.
2. When cooked through, remove from heat and let it rest a few minutes before cutting. Serve with extra fresh cilantro and slices of lime to squeeze on top.

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Print

Cilantro Lime Grilled Chicken

Bright, fresh, and packed with flavor, this Cilantro Lime Grilled Chicken is the kind of meal you'll find yourself making again and again. A

Course Dinner

Cuisine chicken, grill

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Marinading time 30 minutes minutes

Servings 4

Calories 253kcal

Ingredients

• 4 chicken breasts
• 1 cup olive oil
• 2 limes zested and juiced
• 2 garlic cloves minced
• ⅛ cup chopped fresh cilantro
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Garnishes- extra cilantro slices of lime

Instructions

Directions for the marinade:

• In a small bowl, mix together the olive oil, lime zest, lime juice, garlic, cilantro, salt and pepper. Set aside.
  
• Using a meat tenderizer, pound the chicken breasts until they are even in thickness. Place the chicken in a 9×13 dish. Pour the marinade over the chicken. Cover and refrigerate for 30 minutes, turning once halfway through.
  

Grilling instructions:

• Prepare your grill for medium-high direct heat. Place the chicken on the grill, and cook for 6-8 minutes turning once halfway through cooking time. The chicken is done when the internal temperature reads 165 degrees F
  
• When cooked through, remove from heat and let it rest a few minutes before cutting. Serve with extra fresh cilantro and slices of lime to squeeze on top.
  

Nutrition

Calories: 253kcal | Carbohydrates: 1g | Protein: 48g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 408mg | Potassium: 847mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

The post Cilantro Lime Grilled Chicken appeared first on The Rockstar Mommy.

Air Fryer Biscuit Apple Pies

1. Separate the biscuit dough and use a rolling pin to roll out each biscuit until it’s flattened.
2. Spoon a small amount of apple pie filling on one half of the biscuit, leaving the edges of the dough clean.
3. Fold the other half of the biscuit dough over the top of the filling and use a fork to seal the seam.
4. Brush both sides of each pie with melted butter and place it on the air fryer tray or basket.
5. Preheat the air fryer to 350 degrees F and cook the pies for 10 to 12 minutes, until the outside is golden brown and the center is cooked through. Allow the pies to cool for around five minutes, then brush both sides with butter again.
6. Stir together the sugar and cinnamon and sprinkle the mixture over both sides of the pies.
7. Serve warm or allow to cool completely before serving.

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Air Fryer Biscuit Apple Pies

Warm, sweet, and coated in cinnamon sugar, these Air Fryer Biscuit Apple Pies are an easy dessert that tastes like the flavor of apple pie in a handheld treat.

Course Dessert

Cuisine air fryer

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 306kcal

Equipment

• Air Fryer

Ingredients

• 8 count package biscuit dough
• 1 can apple pie filling
• ½ cup butter melted
• 1/3 cup sugar
• 1 tablespoon cinnamon

Instructions

• Separate the biscuit dough and use a rolling pin to roll out each biscuit until it’s flattened.
  
• Spoon a small amount of apple pie filling on one half of the biscuit, leaving the edges of the dough clean.
  
• Fold the other half of the biscuit dough over the top of the filling and use a fork to seal the seam.
  
• Brush both sides of each pie with melted butter and place it on the air fryer tray or basket.
  
• Preheat the air fryer to 350 degrees and cook the pies for 10 to 12 minutes, until the outside is golden brown and the center is cooked through. Allow the pies to cool for around five minutes, then brush both sides with butter again.
• Stir together the sugar and cinnamon and sprinkle the mixture over both sides of the pies.
  
• Serve warm or allow to cool completely before serving.
  

Nutrition

Calories: 306kcal | Carbohydrates: 41g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 379mg | Potassium: 100mg | Fiber: 2g | Sugar: 19g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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