My Forking Life

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15 Easy Air Fryer Chicken Recipes

Over the years I have turned to my Air Fryer again and again to make chicken. I love the way it cooks in the Air Fryer and your reviews of my recipes indicate that you love poultry, like chicken and turkey, in the Air Fryer as well! I wanted to share some of the amazing easy-to-make chicken recipes I have created in the Air Fryer.

Easy Air Fryer Chicken Recipes

These chicken recipes come out perfect in the air fryer. From classic Fried Chicken, Jamaican Jerk Chicken, and chicken wings. The air fryer has got you covered.

Bonus recipes!!!

If you also like turkey meat, you'll love these turkey recipes made in the air fryer.

Easy Air Fryer Turkey Recipes

These recipes for air fryer turkey are so delicious and quite easy. From turkey breast to turkey legs, and even turkey burgers.

by 8 Comments

BBQ Nachos Recipe

Level up your nacho game with these BBQ Nachos topped with delicious BBQ pork, jalapeño slices, corn, and other delicious toppings. It’s a quick and easy dinner idea that’s full of bold and amazing flavors.

bbq nachos with Reynolds® Wrap Non-Stick Foil box at the top.

This post contains affiliate links, please read my full disclaimer here.

I’m excited to partner with Reynolds Wrap® for this post.

I love nachos because they’re quick to make, full of flavor, and cheesy. I also love BBQ….so of course, this combo of BBQ and cheesy nachos was bound to happen. I first tried this combo on a trip to Virginia and I was in love with the flavors. It’s now on our dinner rotation when I need a quick and easy meal.

Although they're both delicious, nachos and BBQ can both get very messy.

That’s why I use Reynolds Wrap® Non-Stick Foil for easy cleanup and to keep my pans nice and shiny. No one wants to scrub burnt cheese off their pans and the cheese belongs in your belly rather than stuck to the pan.

Reynolds Wrap® Non-Stick Foil is made with a non-stick coating on one side (the dull side), so there’s no need to add cooking spray or oil, even for sticky foods like these cheesy nachos. Just add your ingredients right on the foil and watch the non-stick magic happen.

How to make BBQ Nachos:

Preheat your oven to 375 degrees Fahrenheit and gather your ingredients.

ingredients for bbq nachos on white background

Prepare a large sheet pan by spreading Reynolds Wrap® Non-Stick Foil on it. Make sure the dull side is up as this is the side that is non-stick, and the nachos will lift right off after baking.

Then lay a single layer of chips and half of the cheese. I use both Monterey Jack and Cheddar.

collage of hand laying down foil and then chips and cheese being placed on it

Then, add your BBQ Pork (or chicken or beans), corn, and jalapeño slices. Top with the remainder of your cheese.

collage of nacho ingredients on sheet pan with foil

Bake in the oven for 7-9 minutes or until the cheese has melted.

Top with red onion, tomatoes, cilantro, sour cream, and more BBQ sauce. Serve and enjoy.

finished bbq nachos with some removed and foil showing

Tips on How to Layer your Nachos

There’s an art to layering nachos to ensure that every chip has an equal amount of topping. Start with Reynolds Wrap® Non-Stick Foil to prevent sticking. Then, place your chips in a single layer. Do not overlap them. Cover that layer with cheese and toppings like meat, beans, and corn, then finish it with cheese before baking.

Once it’s done cooking, add your cold ingredients like chopped onions, tomatoes, sour cream, and avocado.

Other Important tips for making nachos

●      Use Reynolds Wrap® Non-Stick Foil for easy cleanup - Melted cheese can be a nightmare to scrub off of pans and I like my cheese to be on my plate rather than stuck to the pan. Lining the pan with non-stick foil is a must to keep your pans nice and clean. Reynolds Wrap® Non-Stick Foil is perfect for this recipe as nothing sticks to the foil, so you can enjoy every single bit of nachos and cheese. When using Reynolds Wrap® Non-Stick Foil, make sure the dull side is facing up. There’s also text that says non-stick side, so you know which side to use.

●      Only bake the chips, cheese, meat, and corn - Add toppings like sour cream, red onions, cilantro after you take the nachos out of the oven. This will give you that perfect combo of hot and cold ingredients.

●      Have fun with the toppings - The possibilities are endless when it comes to toppings on nachos. You can sub the pork for chicken or make it meatless by subbing a drained can of beans instead. Either way, you won’t be disappointed.

●      Leftover BBQ pork or chicken work great - Both my Shredded BBQ Pork and Shredded BBQ Chicken work great with this recipe.You can also quickly whip up some BBQ chicken by adding ½ cup of BBQ sauce to leftover shredded chicken or pork. I like to use the chicken from a rotisserie chicken from time to time.

●      Nachos are best eaten the day when you make them.

hand pulling up nacho chip with Reynolds® Wrap Non-Stick foil box in background
bbq nachos with Reynolds® Wrap Non-Stick Foil box at the top.
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4.67 from 3 votes

BBQ Nachos Recipe

Level up your nacho game with these BBQ Nachos topped with delicious BBQ pork, jalapeño slices, corn, and other delicious toppings. It’s a quick and easy dinner idea that’s full of bold and amazing flavors.
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: BBQ Nachos, Nachos
Servings: 6 people
Calories: 790kcal
Author: Tanya Harris

Ingredients

  • Reynolds Wrap® Non-Stick Foil
  • 11 oz. bag of tortilla chips
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded cheddar cheese
  • 1.5 cups BBQ pork or chicken
  • ½ cup corn kernels
  • 1 cup jalapeño slices
  • ½ cup red onion chopped
  • ½ cup BBQ sauce
  • ¼ cup chopped cilantro leaves
  • ¼ cup sour cream
  • 1 avocado peeled, cored and chopped
  • 2 Roma tomatoes chopped

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Prepare a large sheet pan by spreading Reynolds Wrap® Non-Stick Foil on it. Make sure the dull side is up as this is the side that is non-stick. Then lay a single layer of chips and half of the cheese. Then add your BBQ Pork (or chicken or beans), corn, and jalapeños. Then top with the remainder of your cheese.
  • Bake in the oven for 7-9 minutes or until the cheese has melted.
  • Top with red onion, tomatoes, cilantro, sour cream, and more BBQ sauce. Serve and enjoy.

Nutrition

Calories: 790kcal | Carbohydrates: 65g | Protein: 33g | Fat: 46g | Saturated Fat: 19g | Cholesterol: 100mg | Sodium: 1315mg | Sugar: 21g | Calcium: 677mg

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Air Fryer Salmon Patties

Quick and easy to make, these air fryer salmon patties are wonderfully flavorful and so simple to make. Serve as an appetizer or as part of a main for one delicious bite!

Six salmon patties on a plate served with sour cream and a wedge of lemon.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I just know that you are going to adore this salmon cake recipe! It's so full of flavor and my take on this classic recipe. I use canned salmon and my air fryer for this recipe, but you could totally use fresh and make it on the stove if you like.

These patties take minutes to make and are great to serve as an appetizer or as part of a quick and easy weeknight meal. Every bite is so flavorful, trust me, you are sure to impress with this dish!

Be sure to check out my Air Fryer Crab Cakes and Air Fryer Crispy Shrimp.

How to make air fryer salmon patties

  • Gather your ingredients.
Ingredients to make the salmon patties in glass bowls.
  • In a bowl, combine drained canned salmon, ½ cup bread crumbs, egg, sweet onion, red bell pepper, garlic, mayonnaise, lemon juice, mustard, and celery salt.
The ingredients mixed together in a bowl.
  • Form mixture into 6 patties and place in the freezer for 15-20 minutes. This will firm them up so they don't break apart.
The mixture formed into six patties.
  • Preheat the air fryer to 370 Fahrenheit.
  • Spread the remaining ½ cup of breadcrumbs in a shallow dish. Remove the patties from the freezer and coat patties in the breadcrumbs.
The patties being covered with breadcrumbs.
  • Place in the preheated air fryer basket and cook for 11-13 minutes, flipping and spraying with oil halfway.
The salmon patties in the air fryer before and after cooking.

Serve and enjoy.

salmon patties cooked inside air fryer basket

Can you make these without an air fryer?

These salmon patties are so effortless to cook in the air fryer, but you can pan fry them too. Simply fry the patties in an oiled pan over medium-high heat until browned, about 3-4 minutes each side.

You can also oven bake them, although they won't be as crispy. Place them in a preheated oven at 400F for 20 minutes, flipping halfway through.

What's the best salmon to use?

I like to use canned salmon for this recipe, it makes the dish super convenient and quick. If you have fresh salmon, you can of course use that, but be sure to cook it first, either on the stovetop or in the oven, before flaking and combining with the other ingredients.

What do you serve them with?

I love to serve these as an appetizer with some remoulade or tartar sauce and some lemon wedges. They work great as a light lunch or brunch too, served with a nice fresh salad.

Serve them as a main with some French fries, creamy mashed potatoes and steamed veggies.

Four salmon patties stacked on top of each other and topped with tartar sauce

Recipe Notes and Tips

  • Make them gluten-free by using GF breadcrumbs.
  • Be sure to freeze the patties before breading them or they can fall apart.
  • You can serve these without removing the bones if you prefer. You could also use three 5 oz cans of skinless, boneless, Wild Caught pink salmon.
  • Leftovers will keep well for up to 4 days in the fridge and can be reheated in the air fryer at 360F for 4 minutes.
Salmon patty on white plate cut in half to show inside

More Salmon Recipes

air fryer salmon patties on white plate with tartar sauce on one
Print Recipe
5 from 3 votes

Air Fryer Salmon Patties

Quick and easy to make, these air fryer salmon patties are wonderfully flavorful and so simple to make. Serve as an appetizer or as part of a main for one delicious bite!
Prep Time10 minutes
Cook Time10 minutes
Freezer time15 minutes
Total Time35 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: air fried salmon cakes, air fried salmon patties, how to cook salmon patties in the air fryer
Servings: 6 patties
Calories: 228kcal
Author: Tanya Harris

Ingredients

  • 14.5 oz can of Wild Caught Alaskan salmon , drained, bones and skin removed
  • 1 cup of Italian bread crumbs separated
  • 1 large egg lightly beaten
  • ¼ cup diced sweet onion
  • ½ cup diced red bell pepper
  • ½ teaspoon minced garlic
  • 2 Tablespoon mayonnaise
  • 2 Tablespoon fresh lemon juice
  • 2 teaspoon mustard
  • ¼ teaspoon celery salt
  • Oil for spraying

Instructions

  • In a bowl, combine salmon, ½ cup bread crumbs, egg, sweet onion, red bell pepper, garlic, mayonnaise, lemon juice, mustard, and celery salt.
  • Form mixture into 6 patties and place in the freezer for 15-20 minutes.
  • Preheat the air fryer to 370 Fahrenheit.
  • Spread the remaining ½ cup of breadcrumbs in a shallow dish. Remove the patties from the freezer and coat patties in the breadcrumbs.
  • Place in the preheated air fryer basket and cook for 11-13 minutes, flipping and spraying with oil halfway. Serve and enjoy.

Notes

  • Make them gluten-free by using GF breadcrumbs.
  • Be sure to freeze the patties before breading them or they can fall apart.
  • You can serve these without removing the bones if you prefer. You could also use three 5 oz cans of skinless, boneless, Wild Caught pink salmon.
  • Leftovers will keep well for up to 4 days in the fridge and can be reheated in the air fryer at 360F for 4 minutes.
  • To pan-fry, follow the directions but pan fry the patties in an oiled pan over medium-high heat until browned, about 3-4 minutes each side.

    Nutrition

    Calories: 228kcal | Carbohydrates: 16g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 685mg | Potassium: 330mg | Fiber: 1g | Sugar: 2g | Vitamin A: 517IU | Vitamin C: 19mg | Calcium: 240mg | Iron: 2mg

    by 3 Comments

    Vinegar Coleslaw

    This vinegar coleslaw is inspired by the red slaw served with North Carolina BBQ. It has no mayonnaise and is the perfect tangy coleslaw to go along with your bbq.

    Red cabbage vinegar coleslaw served in a white bowl.

    This post contains affiliate links, please read my full disclaimer here.

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    A good slaw is one of my must-haves at any BBQ or picnic, and this vinegar coleslaw ticks all the right boxes! It's the kind of slaw that goes along perfectly with this North Carolina BBQ pulled pork.

    The vinegar slaw you find in North Carolina is usually red, hence the popular name called red slaw. Mine is purple..or greeinish brown depending on the kind of cabbage I use.

    This slaw is made without mayo so it's a healthier option compared to a creamy slaw. Low in fat and calories, it's one tasty side you can feel good about enjoying!

    This is great to serve on top of my air fryer hot dogs or turkey burgers, or as a side for your favorite BBQ meats.

    How to make vinegar slaw

    • Gather your ingredients. Chop your cabbage and green onion.
    Ingredients for the vinegar coleslaw on a marble work surface.
    • Add your chopped cabbage, chopped green onion, ketchup, apple cider vinegar, white sugar, crushed red pepper flakes, salt, black pepper, and hot sauce to a large bowl.
    The ingredients for the slaw in a white bowl.
    • Stir until thoroughly combined.
    A wooden spoon mixing the ingredients together.
    • Cover and chill in the refrigerator for at least one hour or up to overnight. Serve and enjoy.

    How long does it keep?

    Once you have made your slaw, keep it covered in the fridge and it will keep well for around 3 to 4 days. After a day, the cabbage will start to release some liquid into the bowl, so you may want to strain this additional water before serving.

    If you can, let the slaw sit for at least one hour before serving to let the flavors develop, and overnight is preferable.

    Can you use green or red cabbage?

    You can use either in this vinegar coleslaw recipe. I love the vibrancy of the red, and I think it works so well with BBQ meats like brisket and ribs, but green will work just as well.

    I find the flavor of green cabbage to be slightly more peppery and red to be a little sweeter, so go with whatever you love!

    What's the best way to shred cabbage?

    For this slaw, I wanted to really finely shred the cabbage, so the best way to do this is in a food processor.

    1. Remove the core of the cabbage.
    2. Cut into large pieces and place in the food processor.
    3. Shred.
    4. Remove and process the green onions.
    Four step by step photos to show how to shred the cabbage.

    If you prefer a chunkier slaw, you can of course cut the cabbage by hand into strips. You can also use a vegetable peeler to shred it quickly; cut the cabbage into quarters and run the peeler down the cut side.

    I prefer this vinegar slaw to be super fine, but either way works well.

    Recipe Notes and Tips

    • For best flavor, chilling overnight is recommended. This allows for the flavors to develop and meld together.
    • Eat as a side or top on your favorite BBQ, hot dogs, or hamburgers.
    • You can use green or red cabbage for this recipe.
    • If you do prefer a creamier slaw, you can mix in a couple of tablespoons of mayonnaise.
    Close up of a wooden spoon in the vinegar coleslaw.

    More Salad Recipes

    Red cabbage vinegar coleslaw served in a white bowl.
    Print Recipe
    5 from 2 votes

    Vinegar Coleslaw

    This vinegar coleslaw is inspired by the red slaw served with North Carolina BBQ. It has no mayonnaise and is the perfect tangy coleslaw to go along with your bbq.
    Prep Time10 minutes
    Total Time10 minutes
    Course: Salad, Side Dish
    Cuisine: American
    Keyword: bbq coleslaw recipe, no mayo coleslaw, simple coleslaw recipe
    Servings: 4 servings
    Calories: 101kcal
    Author: Tanya Harris

    Ingredients

    • ½ of a medium red cabbage about 4 cups cabbage, finely chopped
    • 3 green onions finely chopped
    • ½ cup ketchup
    • ⅓ cup apple cider vinegar
    • 2 ½ Tablespoon granulated sugar
    • 1 teaspoon crushed red pepper flakes
    • 1 teaspoon kosher salt or to taste
    • 1 teaspoon ground black pepper
    • 1-2 dashes of hot sauce

    Instructions

    • Add your chopped cabbage, chopped green onion, ketchup, apple cider vinegar, white sugar, crushed red pepper flakes, salt, black pepper, and hot sauce to a large bowl and stir until thoroughly combined.
    • Cover and chill in the refrigerator for at least one hour or up to overnight. Serve and enjoy.

    Notes

    • For best flavor, chilling overnight is recommended. This allows for the flavors to develop and meld together.
    • Eat as a side or top on your favorite BBQ, hot dogs, or hamburgers.
    • You can use green or red cabbage for this recipe.
    • If you do prefer a creamier slaw, you can mix in a couple of tablespoons of mayonnaise.

    Nutrition

    Calories: 101kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 885mg | Potassium: 344mg | Fiber: 3g | Sugar: 18g | Vitamin A: 506IU | Vitamin C: 44mg | Calcium: 62mg | Iron: 1mg

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    Perfect Sous Vide Pork Chops

    Make delicious and tender pork chops with this sous vide pork chops recipe. Perfectly juicy and effortless to make with the help of a precision cooker and a water bath.

    sliced pork chop on white plate

    This post contains affiliate links, please read my full disclaimer here.

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    Pork chops are one of my favorite dinners, but if you often run into the issue of overcooked and dry meat, then sous vide is a fool proof way of keeping it nice and juicy and full of flavor.

    This easy technique is so simple, and results in the best pork chops every single time. Give it a go, you'll be so pleased you did!

    For more pork recipes, be sure to check out my perfect air fryer pork chops and my crispy pork carnitas

    What is sous vide?

    If you haven't tried the sous vide method of cooking, it's definitely worth a try - I love mine! You basically vacuum seal your food, and then cook it in temperature controlled water.

    This process means that you will never overcook your food as the water is set to a certain temperature, for pork 140F, so you run no risk of cooking it past that while it's in the water.

    Sous vide meat is then usually quuckly seared to brown the sides.

    Cooking sous vide takes longer than cooking it on the stovetop or in the oven, but the process is extremely hands off.

    How to make sous vide pork chops

    • Gather your ingredients and equipment. You'll need pork loin chops, seasonings and oil, a immersion circulator, and a large pot or bin with enough water to cover the food. You'll also need sealable plastic bags to place the food in before placing in the water bath.
    ingredients for pork chops on white table
    • Clip the immersion circulator to the side of the large pot or basin, I use a 16qt stockpot. Add water and fill it until the minimum water level of the circulator is reached and there is enough water to cover the food you will cook. Turn on the immersion circulator by setting the temperature to 140F (60C). Set the time anywhere from 1-4 hours.
    immersion circulator in large pot with water filled beyond the minimum line
    • Add to a plastic sous vide bag or sealable bag. Suck out the air and seal.
    pork chops sealed in bag
    • Once the temperature in the water bath has been reached, add the sealed pork chops and allow the chops to cook for at least an hour and no longer than 4 hours.
    sealed pork chops in water bath cooking
    • Remove pork chops and pat them dry.
    pork chops on white background
    • Heat olive oil in a medium heavy bottomed skillet over high heat. Add pork chops and sear each side until brown, about 1-2 minutes per side.
    pork chops in skillet

    Remove and serve.

    close up photo of browned pork chops

    Enjoy your perfectly cooked pork chop.

    pork chops sliced in front of blue napkin

    Is sous vide worth it?

    So you may feel that this isn't worth the extra time, but you are so wrong! There's a reason why so many restaurants use this cooking technique...because it's so delicious and the perfect hands off way to prepare your food!

    When you slow cook meat, especially tough cuts, the proteins are less likely to overcook and the meat stays wonderfully tender. This cooking method gives you that control.

    Sous vide gives you perfect consistency every time from top to bottom, and because the pork chops cook in their own juices, the flavor is much more bold and you end up with juicy rather than dry chops.

    Sous vide cooking is also a healthier option as you don't need to add as much additional fat during the cooking process.

    Serving Sugestions

    Serve these up with your favorite potato and veggies sides and you have one delicious meal on your hands! Try them with:

    Recipe Notes and Tips

    • The minimum time it takes for these pork chops to cook in the water bath is 1 hour, however, I always set my timer to at least 90 minutes. Thicker chops (2 inches) need 90 minutes in the water bath. I also like to keep my chops at the correct temperature just in case I get busy and don't take them out at the end of 60 minutes.
    • I tend to add additional kosher salt to sous vide food after cooking. Always salt to taste to bring out the flavors.
    • I use a heavy bottomed skillet to get a nice sear on my pork chops after cooking. You could also toss them onto a grill.

    More Pork Recipes

    sous vide pork chops sliced on plate
    Print Recipe
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    Perfect Sous Vide Pork Chops

    Make delicious and tender pork chops with this sous vide pork chops recipe. Perfectly juicy and effortless to make with the help of a precision cooker and a water bath.
    Prep Time10 minutes
    Cook Time1 hour 15 minutes
    Total Time1 hour 25 minutes
    Course: Main Course
    Cuisine: American
    Keyword: herbed pork chops, how to sous vide, how to sous vide pork chops, pork sous vide
    Servings: 2 servings
    Calories: 405kcal
    Author: Tanya Harris

    Equipment

    Ingredients

    • 2 pork loin pork chops, center cut ¾ inch thick
    • 2 teaspoon Italian seasoning
    • 2 teaspoon lemon pepper seasoning
    • 3 sprigs thyme
    • ¼ teaspoon salt or to taste
    • 3 Tablespoon olive oil
    • Salt and pepper to taste

    Instructions

    • Clip immersion circulator to the side of the large pot or basin. Add water and fill it until the minimum water level of the immersion circulator is reached and there is enough water to cover the food you will cook. Turn on the immersion circulator by setting the temperature to 140F (60C). Set the time anywhere from 1-4 hours).
    • Season the pork chops with oil, Italian seasoning, lemon pepper seasoning, thyme, and salt and add to a plastic sous vide bag or sealable bag. Suck out the air and seal.
    • Once the temperature in the water bath has been reached, add the sealed pork chops and allow the chops to cook for at least 1 hour and no longer than 4 hours.
    • Remove pork chops and pat them dry.
    • Heat olive oil in a medium heavy bottomed skillet over high heat. Add pork chops and sear each side until brown, about 1-2 minutes per side. Remove and set aside. You can serve at this point or make a gravy.

    Notes

    • The minimum time it takes for these pork chops to cook in the water bath is 1 hour, however, I always set my timer to at least 90 minutes. Thicker chops (2 inches) need 90 minutes in the water bath. I also like to keep my chops at the correct temperature just in case I get busy and don't take them out at the end of 60 minutes.
    • I tend to add additional kosher salt to sous vide food after cooking. Always salt to taste to bring out the flavors.
    • I use a heavy bottomed skillet to get a nice sear on my pork chops after cooking. You could also toss them onto a grill.
    •  

    Nutrition

    Calories: 405kcal | Carbohydrates: 3g | Protein: 29g | Fat: 30g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 371mg | Potassium: 558mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg

    by 2 Comments

    Chili Powder Substitute

    Run out of chili powder for your favorite recipe? Fear not! This chili powder substitute is super easy to make with the spices in your pantry. This homemade spice mix is an easy way to add flavor to your dish.

    A labelled jar with chili powder substitute.

    This post contains affiliate links, please read my full disclaimer here.

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    We've all been there, you're ready to make your favorite chili recipe, you reach in your cupboard and there's none left! This chili powder substitute has saved dinner time on countless occasions in my house!

    Made with a blend of simple dried herbs and spices, whip up a big batch so it's always on hand!

    For more homemade seasonings, be sure to check out my ranch seasoning and dukkah spice mix.

    How to make this chili powder substitute

    • Place the ingredients together in a bowl.
    Spices and herbs in a white bowl.
    • Combine and store in an air-tight container.
    The spices and herbs mixed together.

    How long does it keep?

    This chili powder substitute will keep well for at least 6 months. Just keep it in a sealed jar or container, and store it in a cool place out of direct sunlight. Depending on the freshness of your spices, it can easily last for a year plus when stored correctly.

    How do you use it?

    Use this spice mix wherever you would normally use chili powder. Stir it into ground beef and chicken to add flavor to all of your meals. It's great for chili dogs, turkey chili, chicken chili, and other soups and stews.

    Why make a homemade seasoning mix?

    Homemade seasonings are a great way to make your meal exactly to your tastes, and this recipe is easy to customize. Add in more or less cayenne depending on how spicy you like things or change the amount of oregano for a herbier flavor.

    If you are anything like me, you always have lots of jars of spices in your cupboard, so there's no need to go out and buy more! Just mix together what you have and save yourself a trip to the store!

    Chili powder in a labelled jar with a spoon.

    Recipe Notes and Tips

    • Make sure your spices aren't stale before using them. Rub a little between your fingers and it should release an aroma. If it doesn't, it's time to buy some more.
    • Test your chili powder substitute for freshness before using each time.
    • Store in a cool dark place away from moisture and in an airtight container.
    • This recipe is easily doubled.
    Chili powder in a glass jar with a spoon.

    More Homemade Seasonings

    A labelled jar with chili powder substitute.
    Print Recipe
    4.75 from 4 votes

    Chili Powder Substitute

    Run out of chili powder for your favorite recipe? Fear not! This chili powder substitute is super easy to make with the spices in your pantry. An easy way to add flavor to your dish.
    Prep Time5 minutes
    Total Time5 minutes
    Course: Seasoning
    Cuisine: American
    Keyword: homemade chili powder, how to make chili powder
    Servings: 4 tablespoons
    Calories: 21kcal
    Author: Tanya Harris

    Ingredients

    Instructions

    • Combine and store in an air-tight container.

    Notes

    • Make sure your spices aren't stale before using them. Rub a little between your fingers and it should release an aroma. If it doesn't, it's time to buy some more.
    • Test your chili powder substitute for freshness before using each time.
    • Store in a cool dark place away from moisture and in an airtight container.
    • This recipe is easily doubled.

    Nutrition

    Calories: 21kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 128mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1858IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

    by 102 Comments

    The Best Air Fryer Lamb Chops

    Cook the most perfect of lamb chops in minutes with your trusty air fryer! Marinated in red wine vinegar and herbs, the chops come out perfectly cooked and tender. Ready to serve in 15 minutes!

    Six cooked lamb chops on a white plate.

    This post contains affiliate links, please read my full disclaimer here.

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    Lamb is one of my favorite meats! It has a robust taste that is slightly gamey and grassy and makes a welcome change from beef or chicken.

    When cooked in the air fryer, these lamb chops are so succulent and have a nice crust to them. They come out perfectly cooked and I love that they are ready to serve in minutes!

    If you love lamb, be sure to try my Pan-Seared Lamb Chops with Garlic Rosemary Butter or my Moroccan Soup!

    How to make air fryer lamb chops

    • Combine lamb chops, olive oil, red wine vinegar, rosemary, oregano, salt, garlic powder, and black pepper in a bowl. Rub the marinade into the meat and cover and chill for 1 hour.
    Raw lamb chops in the marinade.
    • Preheat air fryer to 400 degrees Fahrenheit.
    • Add lamb chops to the air fryer basket.
    Raw lamb chops placed in the air fryer basket.
    • Cook for 7-9 minutes, flipping halfway.
    Cooked lamb chops in the air fryer basket.
    Close up of the cooked lamb chops in the air fryer with chimicurri sauce on it.

    How do you know when the lamb is cooked?

    Cooking the lamb chops in the air fryer will take between 7 and 9 minutes. The easiest way to make sure it is cooked to your liking is to use an Instant read thermometer. At 120F they will be rare, 130F is medium and over 145F is well done.

    When cooked past medium, the gamey flavor of the lamb becomes more pronounced.

    How long can you marinate the lamb?

    Lamb chops are fairly tender, and because we use red wine vinegar in the marinade, they don't need to be prepped too far ahead of time. I find an hour of marinating works perfectly, but you can leave them for up to 5 hours. If you leave them longer than that, the acid can start to break down the fibers too much and your lamb can turn out tough.

    What so you serve with them?

    These air fried lamb chops are perfect to serve as a quick and easy weeknight meal, but fancy enough to serve to guests and they make for an excellent Easter meal. They are great with all kinds of veggie and potato sides. Try them with:

    Lamb chops on a white plate with the end cut off.

    Recipe Notes and Tips

    • The temperature of the lamb should reach an internal temperature of 145 degrees Fahrenheit for medium-well.
    • The cut of lamb makes a difference in the gaminess of the lamb. Lamb Leg Chops will have less of a gamey flavor but they usually are more expensive.
    • This lamb recipe is great accompanied with a homemade chimichurri sauce.

    More Air Fryer Recipes

    air fryer lamb chops in the air fryer basket covered with chimichurri sauce
    Print Recipe
    4.82 from 88 votes

    The Best Air Fryer Lamb Chops

    Cook the most perfect of lamb chops in minutes with your trusty air fryer! Marinaded in red wine vinegar and herbs, the chops come out perfectly cooked and tender.
    Prep Time5 minutes
    Cook Time8 minutes
    Marinating time1 hour
    Total Time13 minutes
    Course: Main Course
    Cuisine: American
    Keyword: air fried lamb recipe, how to cook lamb chops. inan air fryer, quick lamb chop recipe
    Servings: 4 servings
    Calories: 350kcal
    Author: Tanya Harris

    Ingredients

    • 1.5 lbs lamb chops lamb loin chops or lamb leg chops

    Marinade

    • 2 Tablespoon olive oil
    • 1 Tablespoon red wine vinegar
    • 1 teaspoon dried rosemary
    • ½ teaspoon dried oregano
    • ½ teaspoon kosher salt
    • ½ teaspoon garlic powder
    • ¼ teaspoon black pepper

    Instructions

    • Combine lamb chops, olive oil, red wine vinegar, rosemary, oregano, salt, garlic powder, and black pepper in a bowl. Rub the marinade into the meat and cover and chill for 1 hour.
    • Preheat air fryer to 400 degrees Fahrenheit.
    • Add lamb chops to the air fryer basket and cook for 7-9 minutes, flipping halfway.

    Video

    Notes

    • The temperature of the lamb should reach an internal temperature of 145 degrees Fahrenheit for medium-well.
    • The cut of lamb makes a difference in the gaminess of the lamb. Lamb Leg Chops will have less of a gamey flavor but they usually are more expensive.
    • This lamb recipe is great accompanied with a homemade chimichurri sauce.

    Nutrition

    Calories: 350kcal | Carbohydrates: 1g | Protein: 42g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 129mg | Sodium: 391mg | Potassium: 547mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 4mg

    by 2 Comments

    Chimichurri Sauce

    This easy to make Argentinean chimichurri sauce is a great accompaniment to red meats like steak and lamb and it takes minutes to make at home.

    Chimichurri served in a white bowl with a wooden spoon.

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    This chimichurri sauce is a quick and easy way to add a burst of flavor to your meals.

    Made with a blend of herbs and spices, it's fresh and bold in flavor and it takes minutes to make.

    This is perfect sauce to top on steak, chicken, lamb chops, and even this rice recipe. Or use it like a marinade, like I did in my chimichurri chicken recipe.

    How to make chimichurri sauce

    Finely chop parsley, cilantro, and garlic cloves or add these ingredients to a mini food processor until finely chopped.

    The ingredients in a blender.
    The ingredients blended.

    Add to a medium-sized bowl.

    Add extra virgin olive oil, red wine vinegar, salt, red chili flakes, and black pepper and stir to combine. Serve and enjoy.

    Green chimichurri in a white bowl ready to serve.

    How do you serve it?

    Traditionally, this Argentinean chimichurri is served as a condiment on top of grilled steaks, and it's also great with lamb. You don't need to stop there, though! It's great to use as a topping for a burger, whole roasted fish, drizzled over pizza, or even added to a pasta salad!

    How long does it keep?

    Because we use fresh herbs in this sauce, it doesn't have a super long shelf life. It will keep well, covered in the fridge for 2 to 3 days. If you want to make a larger batch, it freezes really well and will keep well for up to 3 months.

    Recipe Variations

    This is a fairly traditional chimichurri recipe, and it's a classic for a reason, it's so tasty! We use a mix of parsley and cilantro to make it, but if you don't like cilantro, you can make it with all parsley. Red wine vinegar can be swapped for white wine or apple cider vinegar if that's what you have. You can also increase or decrease the amount of chili flakes added to suit your taste.

    Close up of a wooden spoon in the green herb sauce.

    Recipe Notes and Tips

    • It's quick and easy to make this sauce in a food processor, but you can easily finely chop everything by hand if you prefer.
    • Make sure your herbs are super fresh for the best flavor.
    • Use extra virgin olive oil rather than regular or light for this recipe.

    More Sauce Recipes

    Green chimichurri in a white bowl ready to serve.
    Print Recipe
    5 from 1 vote

    Chimichurri Sauce

    This easy to make Argentinean chimichurri sauce is a great accompaniment to red meats like steak and lamb and it takes minutes to make at home in a blender.
    Prep Time5 minutes
    Total Time5 minutes
    Course: Condiment
    Cuisine: South American
    Keyword: Argentinean chimichurri sauce, blender chimichurri sauce, how to make chimichurri, sauce for steak
    Servings: 4 servings
    Calories: 171kcal
    Author: Tanya Harris

    Ingredients

    • 1 cup chopped fresh flat-leaf parsley
    • ½ cup chopped fresh cilantro
    • 4 garlic cloves
    • ⅓ cup extra virgin olive oil
    • 2 Tablespoon red wine vinegar
    • ½ teaspoon Kosher salt
    • ¼ teaspoon red chili flakes
    • ⅛ teaspoon black pepper

    Instructions

    • Finely chop parsley, cilantro, and garlic cloves or add these ingredients to a mini food processor until finely chopped. Add to a medium-sized bowl.
    • Add extra virgin olive oil, red wine vinegar, salt, red chili flakes, and black pepper and stir to combine. Serve and enjoy.

    Video

    Notes

    • Chimichurri sauce is on lamb and steaks.
    • It's quick and easy to make this sauce in a food processor, but you can easily finely chop everything by hand if you prefer.
    • Make sure your herbs are super fresh for the best flavor.
    • Use extra virgin olive oil rather than regular or light for this recipe.

    Nutrition

    Calories: 171kcal | Carbohydrates: 2g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Sodium: 304mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1436IU | Vitamin C: 21mg | Calcium: 29mg | Iron: 1mg

    by 8 Comments

    Red Velvet Cheesecake (Pressure Cooker Recipe)

    This delicious red velvet cheesecake is a wonderful treat for Valentine's Day, or any time of the year! Flavored with cocoa powder with a ginger cookie crust, this pressure cooker cheesecake comes out wonderfully light and fluffy.

    A slice of red velvet cheesecake with the end cut off with a fork.

    This post contains affiliate links, please read my full disclaimer here.

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    Do you have any plans for Valentine's Day? We are pretty low key on the day, but that doesn't mean I won't be enjoying this delicious red dessert!

    This red velvet cheesecake is all kinds of delicious. It has a decadent and rich chocolate flavor and the ginger snap crust is to die for.

    This cheesecake recipe is cooked in the Instant Pot and is totally foolproof. This method ensures the fluffiest and creamiest cheesecake you'll ever make!

    For more cheesecake recipes, be sure to try my Instant Pot Carrot Cake Cheesecake!

    How to make a red velvet cheesecake

    • Gather your ingredients.
    Ingredients to make the cheesecake.
    • Place cookie crumbs, sugar, and unsalted butter in a medium sized bowl and stir until combined.
    The ingredinets for the crust mixed together.
    • Place in the bottom of a greased 7 inch springform pan. Set aside.
    The cheesecake crust in a springform pan.
    • Place cream cheese, granulated sugar, and salt in a large bowl. Using a hand mixer, beat the cream cheese and sugar on medium speed until combined. Add sour cream, egg, vanilla extract, and vinegar and beat on medium speed until well blended. Remove about ¼ cup of the batter mixture and set aside.
    The cake batter mixed together.
    • Add cocoa powder and food coloring to the bowl and beat until incorporated.
    The red cake batter in a glass bowl.
    • Pour this mixture into the prepared springform pan and smooth the top.
    • Place the ¼ cup of set aside batter mixture on top of the cheesecake.
    Four dollops of white batter on the red cake.
    The white batter swirled into the red cake.
    • Cover springform pan with foil paper.
    • Add 1 cup of water to Instant Pot. Add cake to Instant Pot on trivet or bakeware sling.
    • Cover and cook on high pressure for 35 minutes, allowing for natural release for 10 minutes.
    The ccheesecake wrapped with foil in a pressure cooker.
    • Remove cake and allow to cool on the counter, then transfer to the fridge. Refrigerate 2-24 hours, the longer the better.
    Overhead view of the red and white cheesecake.

    How do you stop the cheesecake from cracking?

    Cheesecakes can crack for two main reasons.

    1. If the cake batter is over mixed, this can cause cracking. If you whip too much air into it, the cake can rise and then collapse, causing the cracks.
    2. Cheesecakes also crack when the cool too quickly, so be sure to naturally release the pressure in your Instant Pot rather than a quick release.

    How long does it keep?

    Once your cheesecake has cooled in the fridge, cover it loosely with plastic wrap or foil. It's best within the first couple of days, but will keep well for 4 to 5.

    Can you freeze it?

    Yes, cheesecake freezes well, and you can freeze it in slices or whole. If freezing whole, I like to keep it in the springform pan. Wrap several times in plastic wrap and foil and it will keep for up to a month. For individual slices, it's best to freeze them solid on a baking sheet before wrapping and placing in a container or freezer bag.

    Thaw frozen cheesecake in the fridge overnight before enjoying.

    Side view of the red velvet cheesecake.

    Recipe Notes and Tips

    • Take care not to over mix the batter.
    • Natural release the pressure for the Instant Pot so that the cheesecake doesn't cool too quickly.

    More Pressure Cooker Recipes

    red velvet cheesecake on black plate
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    5 from 4 votes

    Red Velvet Cheesecake

    This delicious red velvet cheesecake is a wonderful treat for Valentine's Day, or any time of the year!
    Prep Time15 minutes
    Cook Time35 minutes
    Natural release10 minutes
    Total Time1 hour
    Course: Dessert
    Cuisine: American
    Keyword: instant pot cheesecake, pressure cooker cheesecake, velentines day cheesecake
    Servings: 8 servings
    Calories: 381kcal
    Author: Tanya Harris

    Ingredients

    Crust

    • ¾ cups ginger cookie crumbs crushed in a food processor
    • 1 Tablespoon sugar
    • 3 Tablespoon unsalted butter

    Filling

    • 2 8 oz packs cream cheese softened
    • ¾ cup granulated sugar
    • ¼ teaspoon salt
    • ¼ cup sour cream
    • 1 large egg
    • 1 ½ teaspoon vanilla extract
    • 1 teaspoon distilled vinegar
    • 2 Tablespoon cocoa powder
    • 2 oz red food coloring

    Instructions

    Prepare the crust

    • Place cookie crumbs, sugar, and unsalted butter in a medium sized bowl and stir until combined. Place in the bottom of a greased 7 inch springform pan. Set aside.

    Prepare the filling

    • Place cream cheese, granulated sugar, and salt in a large bowl. Using a hand mixer, eat the cream cheese and sugar on medium speed until combined. Add sour cream, egg, vanilla extract, and vinegar and beat on medium speed until well blended. Remove about ¼ cup of the batter mixture and set aside.
    • Add cocoa powder and food coloring to the bowl and beat until incorporated. Pour this mixture into the prepared springform pan and smooth the top.
    • Place the ¼ cup of set aside batter mixture on top of the cheesecake and create a swirl with a chopstick or toothpick.
    • Cover springform pan with foil paper.
    • Add 1 cup of water to Instant Pot. Add cake to Instant Pot on trivet or bakeware sling.
    • Cook on high pressure for 35 minutes, allowing for natural release for 10 minutes.
    • Remove cake and allow to cool on the counter, then transfer to the fridge. Refrigerate 2-24 hours, the longer the better.

    Notes

    • Take care not to over mix the batter.
    • Natural release the pressure for the Instant Pot so that the cheesecake doesn't cool too quickly.

    Nutrition

    Calories: 381kcal | Carbohydrates: 32g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 98mg | Sodium: 322mg | Potassium: 152mg | Fiber: 1g | Sugar: 24g | Vitamin A: 967IU | Calcium: 78mg | Iron: 1mg

    by 6 Comments

    Air Fryer Grilled Cheese (3 Ways)

    Level up your grilled cheese game with your trusty air fryer, the results are out of this world and you will have the best grilled cheese on your hands in minutes. Choose from classic cheddar cheese, garlic butter grilled cheese or a BLT!

    A grilled cheese cut in half.

    This post contains affiliate links, please read my full disclaimer here.

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    Grilled cheese is one of my favorite things in the world, and I know I am not alone!

    This air fryer grilled cheese recipe is one of the most popular in my kitchen, and let me tell you, once you make them like this, you will never cook them on the stovetop again!

    The toast is so perfectly crisp and the cheese is melted all the way through, the hardest thing is choosing which sandwich to make!

    If you love these, be sure to try my Breakfast Sandwiches and Garlic Butter Cheese Steak Sandwiches!

    How to make air fryer grilled cheese

    Cheddar Cheese or Garlic Butter Grilled Cheese

    Preheat the air fryer to 360 degrees Fahrenheit. Place mayonnaise, butter, or garlic butter on one side of each side of the bread. Place cheese on the side of bread that does not have mayo or butter. Put the sides of bread with cheese on it together. Place in the preheated air fryer basket and cook for 3 minutes.

    A grilled cheese in the air fryer basket before being cooked.

    Open the air fryer basket, flip, and cook for an additional 2 minutes or until the bread is toasty and the cheese has melted.

    The grilled cheese in an air fryer basket.

    Remove from air fryer and enjoy.

    A grilled cheese sandwich on a white plate cut into two triangles.

    BLT Grilled Cheese

    Preheat the air fryer to 360 degrees Fahrenheit. Place mayonnaise or butter on one side of each side of the bread. Place cheese on the side of bread that does not have mayo.

    Lay the bread on top of each other in a way that they are partially covered. This will make it easier to open the bread to add the remaining ingredients.

    Once slice of bread on top of cheese on a piece of bread in an air fryer.

    Cook for 3 minutes. Open the sandwich and place bacon, tomato, and lettuce in the sandwich. Close the sandwich and flip the sandwich and cook for 2 minutes or until the bread is toasty.

    A BLT grilled cheese sandwich in the air fryer.

    Do you use mayo or butter for grilled cheese?

    You can use either butter or mayo for your grilled cheese. I prefer to use mayonnaise and if you haven't tried it yet, you must! The egg in the mayo helps to get the outside of the sandwich super crispy. It also has a higher heat point so you can easily get all the cheese melted without burning the outside. Butter also works well for this recipe. The garlic butter grilled cheese is one of my favorites.

    What do you serve it with?

    A grilled cheese is perfect for literally any occasion! This air fryer recipe is a great go to for a quick and tasty lunch. You can easily make it into a fuller meal by serving it with a side of fries and tomato soup.

    Variations

    A grilled cheese is so easy to make your own! These three recipes are always my go-to, but you can easily add in other ingredients that you have. Mix up your cheeses, or try adding in some shredded bbq chicken or thinly sliced steak.

    A BLT grilled cheese cut in half on a wooden chopping board.

    Recipe Notes and Tips

    You can use whatever bread you prefer for your grilled cheese. If using sliced sourdough bread, you may need an additional minute or two to get the nice golden crust.

    More Air Fryer Recipes

    A grilled cheese cut in half.
    Print Recipe
    5 from 1 vote

    Air Fryer Grilled Cheese (3 Ways)

    Level up your grilled cheese game with your trusty air fryer, the results are out of this world and you will have the best grilled cheese on your hands in minutes.
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Sandwich
    Cuisine: American
    Keyword: Air fried grilled cheese, BLT grilled cheese, how to make grilled cheese in an air fryer
    Servings: 1 grilled cheese
    Calories: 365kcal
    Author: Tanya Harris

    Equipment

    Ingredients

    Cheddar Cheese Grilled Cheese

    • 2 Slices of white bread
    • 2 slices of cheddar cheese
    • 1 Tablespoon mayonnaise or butter

    Garlic Butter Grilled Cheese

    • 2 slices of white bread
    • 1 slices of provolone
    • 1 slices of mozzarella
    • 1 Tablespoon garlic herb butter

    BLT Grilled Cheese

    • 2 slices of white bread
    • 2 slices of cheddar cheddar cheese
    • 2 Slices of thick cut bacon cooked
    • 1 Roma tomato sliced thinly
    • 1 lettuce
    • 2 Tablespoon mayonnaise or butter

    Instructions

    For Cheddar Cheese and Garlic Butter Grilled Cheese

    • Preheat the air fryer to 360 degrees Fahrenheit. Place mayonnaise or butter on one side of each side of the bread. Place cheese on the side of bread that does not have mayo. Put the bread together. Place in the preheated air fryer basket and cook for 3 minutes. Open the air fryer basket, flip, and cook for an additional 2 minutes or until the bread is toasty and the cheese has melted.

    BLT Grilled Cheese

    • Preheat the air fryer to 360 degrees Fahrenheit. Place mayonnaise or butter on one side of each side of the bread. Place cheese on the side of bread that does not have mayo. Lay the bread on top of each other in a way that they are partially covered. This will make it easier to open the bread to add the remaining ingredients. Cook for 3 minutes. Open the sandwich and place bacon, tomato, and lettuce in the sandwich. Flip the sandwich and cook for 2 minutes or until the bread is toasty.

    Video

    Notes

    • You can use whatever bread you prefer for your grilled cheese. If using sliced sourdough bread, you may need an additional minute or two to get the nice golden crust.
    • Nutritional values are for one cheddar cheese grilled cheese sandwich.

    Nutrition

    Calories: 365kcal | Carbohydrates: 25g | Protein: 13g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 546mg | Potassium: 58mg | Fiber: 1g | Sugar: 3g | Vitamin A: 341IU | Calcium: 375mg | Iron: 2mg