Ingredient Notes

• Brownie Mix: An 18.3-ounce box of fudge brownie mix makes the chocolate base for these bite-sized treats.
• Eggs: Help bind the brownie batter together and give the brownies structure.
• Vegetable Oil: Keeps the brownies moist and gives them a soft, fudgy texture.
• Unsweetened Flaked Coconut: Toasted coconut adds a delicious nutty flavor and a little texture to each brownie.
• Soft Caramel Candies: Melt into a rich, sweet topping that pairs perfectly with the chocolate and coconut.

Samoa Brownie Bites

1. Preheat the oven to 350°F. Generously grease a 24-cup mini muffin tin with oil or nonstick cooking spray. If you have two mini muffin pans, prepare both.
2. Spread the coconut in an even layer on a small baking tray. Toast in a toaster oven until lightly golden, checking and stirring frequently.
3. This may take just a few minutes. Immediately transfer the coconut to a separate dish to cool.
4. In a large mixing bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until well combined.
5. Once the coconut has cooled, gently fold ½ cup into the brownie batter. You will need to reserve the rest for sprinkling on top of the brownie bites
6. Spoon the brownie batter into the prepared mini muffin cups, filling each approximately ¾ full.
7. Sprinkle the remaining reserved toasted coconut over each brownie, reserving enough for all 36 bites.
8. Bake for 10–12 minutes, checking for doneness. If needed, continue baking for another 1–3 minutes, until the edges are set and a toothpick inserted into the center comes out with moist crumbs but no wet batter. Allow the brownie bites to cool completely in the pan, approximately 30 minutes. Carefully remove them using a thin knife around the edges if needed. If using one pan, clean and regrease it, then bake the remaining batter, repeating the cooling process.
9. Place the unwrapped caramels and 1 teaspoon water in a small microwave-safe bowl. Microwave for 20 seconds, stir, and continue heating in 10–15 second intervals until completely melted and smooth.
10. Drizzle the melted caramel over the cooled brownie bites. If desired, finish with an additional drizzle of melted chocolate. Allow the toppings to set slightly before serving.
    

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Samoa Brownie Bites

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Samoa Brownie Bites

These easy Samoa Brownie Bites combine fudgy chocolate brownies, toasted coconut, and gooey caramel for a delicious bite-sized dessert.

Course Dessert

Keyword Chocolate

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour

Servings 36 bites

Calories 128kcal

Equipment

• Mini Muffin Tin
• mixing bowls

Ingredients

Brownie Bites

• 18.3 ounce box fudge brownie mix
• 2 large eggs
• ½ cup vegetable oil
• 3 tablespoons water
• 1 cup unsweetened flaked coconut toasted and divided

Caramel Drizzle

• 10 individually wrapped soft caramel candies unwrapped
• 1 teaspoon water

Optional

• ¼ cup semisweet chocolate chips melted, for an additional chocolate drizzle

Instructions

• Preheat the oven to 350°F. Generously grease a 24-cup mini muffin tin with oil or nonstick cooking spray. If you have two mini muffin pans, prepare both.
• Spread the coconut in an even layer on a small baking tray. Toast in a toaster oven until lightly golden, checking and stirring frequently.
  
• This may take just a few minutes. Immediately transfer the coconut to a separate dish to cool.
  
• In a large mixing bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until well combined.
  
• Once the coconut has cooled, gently fold ½ cup into the brownie batter. You will need to reserve the rest for sprinkling on top of the brownie bites
  
• Spoon the brownie batter into the prepared mini muffin cups, filling each approximately ¾ full.
  
• Sprinkle some of the remaining toasted coconut over each brownie, reserving enough for all 36 bites.
  
• Bake for 10–12 minutes, checking for doneness. If needed, continue baking for another 1–3 minutes, until the edges are set and a toothpick inserted into the center comes out with moist crumbs but no wet batter. Allow the brownie bites to cool completely in the pan, approximately 30 minutes. Carefully remove them using a thin knife around the edges if needed. If using one pan, clean and regrease it, then bake the remaining batter, repeating the cooling process.
  
• Place the unwrapped caramels and 1 teaspoon water in a small microwave-safe bowl. Microwave for 20 seconds, stir, and continue heating in 10–15 second intervals until completely melted and smooth.
  
• Drizzle the melted caramel over the cooled brownie bites. If desired, finish with an additional drizzle of melted chocolate. Allow the toppings to set slightly before serving.
  

Notes

Recipe Notes: Yield may vary depending on the brand of brownie mix and the size of your mini muffin cups.

Nutrition

Calories: 128kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 54mg | Potassium: 30mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 17IU | Vitamin C: 0.05mg | Calcium: 7mg | Iron: 1mg

The post Samoa Brownie Bites appeared first on The Rockstar Mommy.

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.

Whether you’re planning a meatless Taco Tuesday or simply want something different for dinner, there are plenty of ideas here to try.

Vegetarian Taco Recipes

1. BBQ Jackfruit Tacos with Homemade Tortillas – Rainbow Nourishments
2. Walnut Chorizo Tacos – Pinch of Yum
3. Cauliflower Tacos – Sula and Spice
4. Lentil Tacos – Plant Based on a Budget
5. Sweet Potato and Black Bean Tacos with Avocado Crema – Yes to Yolks
6. Swiss Chard and Onion Tacos – Shared Appetite
7. Roasted Veggie Tacos – Plant Based on a Budget
8. Vegan Tacos with Quinoa and Black Beans – The Oregon Dietitian
9. Spicy Mushroom and Black Bean Tacos – Any Reason Vegans
10. Vegan Tempeh Tacos – My Plantiful Cooking
11. Quesabirria Tacos – Broke Bank Vegan
12. Potato Tacos – In Mama Maggie’s Kitchen
13. Butternut Squash Tacos – I Heart Vegetables
14. Mushroom Tacos – Little Sunny Kitchen
15. Vegan Tacos with Pineapple and Mango – The Inspiration Edit
16. Vegan Fish Tacos with Cilantro Lime Slaw – Vegan Huggs
17. Veggie Tacos – Julie Blanner
18. Instant Pot Quinoa Vegan Tacos – My Crazy Good Life
19. Chipotle Lime Street Style Tacos – Plant Based on a Budget
20. Channa Masala Vegetarian Indian Tacos – Shared Appetite
21. Brussels Sprouts Tacos – Pinch of Yum
22. Smokey Beans and Greens Tacos with Aji Verde – Pinch of Yum

The post 22 Vegetarian Taco Recipes for an Easy Meatless Meal 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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Samoa Brownie Bites

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Print

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.

Ingredient Notes

• Whole chicken: A 4 to 5-pound chicken is the perfect size for this recipe.
• Olive oil: Helps the seasonings stick to the chicken and is also used for browning.
• Salt and black pepper: Season both the chicken and vegetables to taste.
• Paprika: Adds color and mild flavor to the roasted chicken.
• Dried thyme: Gives the chicken a savory herb flavor.
• Garlic powder: An easy way to season the entire chicken evenly.
• Onion: Cut into wedges so it holds up during the long roasting time.
• Carrots: Thick rounds stay tender without becoming too soft.
• Potatoes: Cut them into chunks so they cook evenly alongside the chicken.
• Chicken broth: Adds moisture and creates flavorful pan juices for the gravy.
• Butter: Used as the base for the homemade gravy.
• All-purpose flour: Thickens the pan juices into gravy.
• Fresh parsley: An optional garnish for serving.

How to Make Dutch Oven Chicken Pot Roast with Gravy

1. Preheat the oven to 350°F. Pat the chicken dry with paper towels. Rub the chicken inside and out with the olive oil. Season inside and out with salt, black pepper, paprika, thyme, and garlic powder.
2. Heat the Dutch oven over medium-high heat on the stovetop. Add a splash of olive oil.
   Brown the chicken on all sides until golden brown.
3. Add the onion, carrots, and potatoes to the Dutch oven, arranging them across the bottom and around the edges. Season with additional salt and black pepper, if desired.
4. Pour in the chicken broth. Cover with the lid and transfer the Dutch oven to the preheated oven. Roast for 1 1/2 to 2 hours, or until the chicken is fully cooked and reaches an internal temperature of 165°F and the vegetables are tender.
5. Remove the chicken and vegetables from the Dutch oven. Strain and reserve the pan juices. Place the Dutch oven on the stovetop over medium heat. Melt the butter.
   Whisk the flour into the melted butter and cook, stirring constantly, for about 1 minute.
   Gradually whisk in the reserved pan juices. Bring the gravy to a simmer and continue cooking until it reaches your desired consistency.
6. Carve the chicken and serve with the roasted vegetables and gravy. Garnish with chopped fresh parsley.

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Dutch Oven Chicken Pot Roast with Gravy

This Dutch Oven Chicken Pot Roast cooks with potatoes, carrots and onions until tender, then the savory pan juices are turned into an easy homemade gravy.

Course Dinner

Cuisine chicken, healthy

Prep Time 20 minutes minutes

Cook Time 1 hour hour 55 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 6

Calories 445kcal

Equipment

• Dutch Oven

Ingredients

• 4lb whole chicken about 4-5 pounds, giblets removed
• 2 tablespoons olive oil plus a splash for browning
• Salt and black pepper to taste
• 2 teaspoons paprika
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 large onion cut into wedges
• 3 large carrots peeled and sliced into thick rounds
• 3 medium potatoes peeled and cut into chunks
• 2 cups chicken broth
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• Fresh parsley chopped, for garnish

Instructions

• Preheat the oven to 350°F. Pat the chicken dry with paper towels. Rub the chicken inside and out with the olive oil. Season inside and out with salt, black pepper, paprika, thyme, and garlic powder.
  
• Heat the Dutch oven over medium-high heat on the stovetop. Add a splash of olive oil. Brown the chicken on all sides until golden brown.
  
• Add the onion, carrots, and potatoes to the Dutch oven, arranging them across the bottom and around the edges.Season with additional salt and black pepper, if desired.
  
• Pour in the chicken broth. Cover with the lid and transfer the Dutch oven to the preheated oven.
  
• Roast for 1 1/2 to 2 hours, or until the chicken is fully cooked and reaches an internal temperature of 165°F and the vegetables are tender.
• Remove the chicken and vegetables from the Dutch oven. Strain and reserve the pan juices.
• Place the Dutch oven on the stovetop over medium heat. Melt the butter. Whisk the flour into the melted butter and cook, stirring constantly, for about 1 minute. Gradually whisk in the reserved pan juices. Bring the gravy to a simmer and continue cooking until it reaches your desired consistency. Carve the chicken and serve with the roasted vegetables and gravy. Garnish with chopped fresh parsley.
  

Nutrition

Calories: 445kcal | Carbohydrates: 30g | Protein: 37g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 471mg | Potassium: 643mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6470IU | Vitamin C: 25mg | Calcium: 41mg | Iron: 2mg

More Chicken Recipes

King Ranch Chicken Macaroni and Cheese Casserole

Slow Cooker Chicken Paprikash

Dutch Oven Chicken Pot Roast

Easy Cajun Pasta Skillet

The post Dutch Oven Chicken Pot Roast appeared first on The Rockstar Mommy.

Ingredient Notes

• Yellow potatoes: Small to medium ones hold their shape under the fork and go creamy inside.
• Extra virgin olive oil: This is what crisps the edges, so be generous with it.
• Lemon: Fresh juice squeezed on at the end lifts everything; bottled tastes flat here.
• Dried oregano: The backbone of the Greek flavor, and Greek oregano is worth seeking out.
• Dried dill: Bright and grassy against the salty feta, and dried beats fresh in a dry rub.
• Garlic powder: Used instead of fresh cloves, which scorch at this oven temperature.
• Onion powder: Quietly adds savory depth you would miss if you skipped it.
• Kosher salt: A little will go into the boiling water, the rest goes into the dry rub.
• Ground black pepper: Freshly cracked has far more bite than the preground stuff.
• Feta cheese: Crumble it yourself from a block in brine for the creamiest texture.
• Fresh parsley: Flat leaf parsley at the end keeps the whole plate tasting fresh.

Crispy Greek Smashed Potatoes with Feta

1. Place washed potatoes in a large pot and cover with water. Add 1 teaspoon kosher salt and bring the water to a boil. Cook over medium-high heat for 25 minutes, or until the potatoes are cooked through and can be easily pierced with a fork. Drain and set aside to cool for several minutes.
2. Meanwhile, preheat the oven to 425°F and line a large baking sheet with parchment paper.
3. Mix together the oregano, dill, garlic powder, onion powder, black pepper, and ¼ teaspoon kosher salt. Set aside. Place the potatoes on the prepared baking sheet. Carefully smash each potato with the back of a fork or the bottom side of a drinking glass.
4. Drizzle the olive oil over the potatoes, then sprinkle the seasoning mixture evenly over the top. Bake for 25 minutes, or until the potatoes are crispy around the edges and golden brown.
5. Squeeze the lemon juice over the potatoes. Sprinkle with crumbled feta cheese and fresh parsley before serving.

More Potato Recipes We Love!

• Breakfast Potatoes
• Cheesy Bacon Hasselback Potatoes
• Mini Hasselback Potatoes
• Crockpot Cheesy Potatoes
  
  

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Crispy Greek Smashed Potatoes

Crispy Greek smashed potatoes are boiled, smashed and roasted golden, then finished with lemon, feta and parsley. An easy Greek side dish everyone loves.

Course Side Dish

Cuisine vegetarian

Keyword greek potato side dish

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 289kcal

Equipment

• large cooking pot

Ingredients

• 2 lbs medium or small yellow potatoes
• 3 tablespoons extra virgin olive oil
• Juice of half a lemon
• ¼ teaspoon dried oregano
• ¼ teaspoon dried dill
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1¼ teaspoons kosher salt divided
• ¼ teaspoon ground black pepper
• ¼ cup crumbled feta cheese
• 2 tablespoons fresh chopped parsley

Instructions

• Place the potatoes in a large pot and cover with water. Add 1 teaspoon kosher salt and bring the water to a boil. Cook over medium-high heat for 25 minutes, or until the potatoes are cooked through and can be easily pierced with a fork. Drain and set aside to cool for several minutes.
  
• Meanwhile, preheat the oven to 425°F and line a large baking sheet with parchment paper.
• Mix together the oregano, dill, garlic powder, onion powder, black pepper, and ¼ teaspoon kosher salt. Set aside.
• Place the potatoes on the prepared baking sheet. Carefully smash each potato with the back of a fork or the bottom side of a drinking glass.
  
• Drizzle the olive oil over the potatoes, then sprinkle the seasoning mixture evenly over the top. Bake for 25 minutes, or until the potatoes are crispy around the edges and golden brown.
  
• Squeeze the lemon juice over the potatoes. Sprinkle with crumbled feta cheese and fresh parsley before serving.
  

Nutrition

Calories: 289kcal | Carbohydrates: 41g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 825mg | Potassium: 964mg | Fiber: 5g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 45mg | Calcium: 32mg | Iron: 2mg

More Side Recipes

Crispy Greek Smashed Potatoes

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The post Crispy Greek Smashed Potatoes appeared first on The Rockstar Mommy.

Ingredient Notes

• Chicken: Chop the chicken into bite-sized pieces so it cooks quickly and evenly.
• Cajun seasoning: Seasons both the chicken and creamy sauce. You can adjust the amount depending on how spicy you like your pasta.
• Pasta: I used bowtie (farfalle) pasta, but another short pasta shape will work too.
• Onion: Adds flavor to the chicken and vegetable mixture.
• Celery: Gives the dish some texture and is a classic match for Cajun-inspired flavors.
• Bell pepper: Use your favorite sweet bell pepper.
• Cream cheese: Makes the sauce thick and creamy. The recipe uses 4-8 ounces, depending on how creamy you want the sauce.
• Sour cream: Adds creaminess with a slight tang.
• Chicken broth: Forms the base of the sauce and helps you adjust its consistency.
• Milk: Optional, but you can add a little if you want to thin the sauce.
• Oil or butter: Used for cooking the chicken and vegetables.
• Salt and pepper: Season the chicken to taste.

Easy Cajun Pasta Skillet

1. Heat half of the oil in a large skillet over medium heat. Season the chopped chicken with salt, pepper, and half of the Cajun seasoning. Add the chicken to the skillet and cook for 6-8 minutes, or until browned and the internal temperature reaches 165°F. Remove chicken and set aside.
2. Meanwhile, cook the pasta according to the package directions. Drain, but do not rinse. Set aside. Add the chopped onion, celery, and bell pepper to the skillet, adding more oil as needed.
3. Cook for about 6 minutes, until the onion is translucent and the vegetables are tender. Transfer the vegetables to a clean bowl.
4. Wipe out the skillet and add the chicken broth. Bring to a simmer, then stir in the sour cream and cream cheese. Continue stirring as the cream cheese melts. Add additional broth or milk as needed until the sauce is smooth and coats the back of a spoon.
5. Season the sauce with the remaining Cajun seasoning, adjusting to taste.
6. Add the cooked pasta and stir until coated in the sauce.
7. Return the chicken and vegetables to the skillet and stir until everything is coated and heated through.

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Easy Cajun Chicken Pasta Skillet

Easy Cajun Chicken Pasta Skillet combines tender chicken, pasta and veggies in a rich Cajun cream sauce. Ready in just 35 minutes!

Course Dinner

Cuisine chicken, pasta

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 468kcal

Ingredients

• 2 tablespoons oil or butter
• 2 cups chicken chopped
• Salt and pepper to taste
• 1 tablespoon Cajun seasoning
• 3.5 cups dry pasta such as bowtie/farfalle
• 1 small onion diced
• 2 stalks celery diced
• 1 sweet bell pepper diced
• 6 ounces cream cheese softened, as desired
• 1 cup sour cream
• 1/2 cup milk as desired, optional
• 1.5 cups chicken broth as needed

Instructions

• Heat half of the oil in a large skillet over medium heat. Season the chopped chicken with salt, pepper, and half of the Cajun seasoning. Add the chicken to the skillet and cook for 6-8 minutes, or until browned and the internal temperature reaches 165°F. Remove chicken and set aside.
  
• Meanwhile, cook the pasta according to the package directions. Drain, but do not rinse. Set aside. Add the chopped onion, celery, and bell pepper to the skillet, adding more oil if needed.
  
• Cook for about 6 minutes, until the onion is translucent and the vegetables are tender. Transfer vegetables to a bowl.
  
• Wipe out the skillet and add the chicken broth. Bring to a simmer, then stir in the sour cream and cream cheese. Continue stirring as the cream cheese melts. Add additional broth or milk as needed until the sauce is smooth and coats the back of a spoon.
  
• Season the sauce with the remaining Cajun seasoning, adjusting to taste.
  
• Add the cooked pasta and stir until coated in the sauce.
  
• Return the chicken and vegetables to the skillet and stir until everything is coated and heated through.
  

Notes

What to Serve With Easy Cajun Pasta Skillet

– Garlic bread. There is always sauce left in the bowl and something has to get it.
– A green salad. 
– Roasted broccoli or green beans. Roast them while the chicken cooks and everything finishes at the same time.

Nutrition

Calories: 468kcal | Carbohydrates: 54g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 49mg | Sodium: 547mg | Potassium: 554mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2277IU | Vitamin C: 41mg | Calcium: 209mg | Iron: 1mg

More Recipe Ideas

King Ranch Chicken Macaroni and Cheese Casserole

Slow Cooker Chicken Paprikash

Dutch Oven Chicken Pot Roast

Easy Cajun Pasta Skillet

The post Easy Cajun Pasta Skillet appeared first on The Rockstar Mommy.