Instant Pot No Bean Beef Chili
Chunks of tender beef, tomatoes, spices, and jalapeno come together beautifully in this Instant Pot No Bean Beef Chili. Hearty and full of flavor you will not miss the beans in this chili at all.
We have been busy around here lately. School, sports, work, etc. and everything in between so why not add even more to our plate? Enter a new addition to the family.
So for this Mitten Movie Night instead of recommending a movie, I want to introduce you to Titan.
We have been in discussions about getting a puppy for some time now but once we saw his little face, we knew we didn’t want to wait any longer.
Titan was one of a litter that my husband found through Paws Of Hope in Stevensville, MI. They were so great to work with and I would highly recommend them if you are in the area and interested in adding a new member of your family.
What beer goes well with Instant Pot No Bean Beef Chili?
The beer: Spaten Oktoberfest.
Yes, I know it’s no longer October but this beer is something I purchased extra of in October because it’s great to use in recipes and a light drinkable beer to have on hand for guests who don’t particularly like IPA’s.
I chose to make a beanless chili recipe because I wanted a chili recipe that would also double as a great way to use up a bag of tortilla chips that had been hanging around my cupboard.
Let’s start by talking about the ideal meat to use in the Instant Pot. I picked up this 2-pound eye of round roast from the store. With the marbeling on it, I just knew it would be great. Just like when we smoke meat I’ve noticed that the more fat content meat has in it, the more tender it gets.
How to make Instant Pot No Bean Beef Chili:
Prepare the ingredients that will go into the Instant Pot. Cube the meat, chop the onion and garlic, and handle with care when seeding and chopping the jalapeno.
Should you add jalapeno to your chili?
Yes! I really like jalapenos and find that they just heighten the taste of everything from pasta to burgers.
Set the Instant Pot to saute and add 1 Tbs olive oil to the bottom. Add the roast to the pot and brown on both sides using tongs to turn the meat, around 2 minutes each side.
Turn the Instant Pot off. To the browned beef add the two kinds of tomato, tomato paste, onion, garlic, jalapeno, sugar, flour, and spices.
Finally, add the bottle of beer and stir everything together one more time.
Place the lid on the Instant Pot until you hear the ‘good to go’ dings. Make sure the lid valve is pointing at ‘sealing’. Set the Instant Pot to the ‘Meat/Stew’ setting and set the timer for 45 minutes.
Once the 45 minutes are up, let the pressure come down naturally for 10 minutes. Turn the valve to venting to release any further steam then open the lid.
The Instant Pot spends around 10 minutes building up the pressure and then another 10 minutes to bring the pressure down before taking the lid off. Make sure to factor this additional time for serving this instant pot chili.
I served this beanless chili with tortilla chips, sharp cheddar cheese, white onion, and sour cream. These toppings helped to cool down the jalapeno and add even more flavor.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
|
- 2 pounds beef eye of round roast cubed
- 1 white onion chopped
- 3 cloves garlic minced
- 1 jalapeno seeded and chopped
- 2 14.5-ounces diced tomato with green chilies or other light lager
- 15 ounces tomato paste
- 1 Tbs granulated sugar
- 1 Tbs all purpose flour
- 1 Tbs olive oil
- 1 Tbs chili powder
- 1/2 tsp Spanish paprika
- 1/2 tsp cumin
- 1/2 cup sharp cheddar cheese for topping
- 2 cups restaurant style tortilla chips for topping
- 1/2 cup sour cream for topping
- 1 white onion chopped, for topping
Ingredients
|
|
- Cube the meat, chop the onion and garlic, and handle with care when seeding and chopping the jalapeno.
- Set the Instant Pot to saute and add 1 Tbs olive oil to the bottom. Add the roast to the pot and brown on both sides using tongs to turn the meat, around 2 minutes each side.
- Turn the Instant Pot off. To the browned beef add the two kinds of tomato, tomato paste, onion, garlic, jalapeno, sugar, flour, and spices.
- Add the bottle of beer and stir everything together one more time.
- Place the lid on the Instant Pot until you hear the 'good to go' dings. Make sure the lid valve is pointing at 'sealing'. Set the Instant Pot to the 'Meat/Stew' setting and set the timer for 45 minutes.
- Once the 45 minutes are up, let the pressure come down naturally for 10 minutes. Turn the valve to venting to release any further steam then open the lid.
- Serve with tortilla chips, sharp cheddar cheese, white onion, and sour cream. Enjoy!
Chocolate Chip & Coconut Muffins
These Chocolate Chip & Coconut Muffins are delicious and easy to make. Have these on hand for breakfast or an afternoon snack.
*Affiliate links are included in this post. Please read my Discloser Policy.
These muffins are tasty bites of goodness and make the perfect afternoon snack. My boys ate through these like nobodies business.
Loaded with chocolate chips and coconut, they are delicious.
How to make Chocolate Chip & Coconut Muffins:
Preheat the oven to 350 degrees.
In a bowl combine the milk, cooled melted butter, vanilla, and eggs.
Next, start combining the dry ingredients: white sugar, brown sugar, salt, baking powder. Then add the flour in 1/2 a cup at a time.
Finally, fold in the nuts, chocolate chips, and coconut.
Place a large spoonful of muffin batter into each of the wells of a greased muffin pan. I love this silicone muffin pan. It makes cleanup a breeze and no need for muffin cups.
Bake the muffins for 30 minutes. Place a toothpick into the center of the muffins to test that they are cooked all the way through.
Cool the muffins for 20 minutes so they release from the pan easier. Store leftover muffins in an airtight container for up to 3 days.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
Don’t forget to enter the #Choctoberfest giveaway! This prize pack has an ARV of over $400!
This is a prize pack worth over $400! Open worldwide, except
Check out all these delicious recipes from all the participants of #Choctoberfest!
Follow the other bloggers as well to get great ideas for your next chocolate craving. Here are all the bloggers who are part of #Choctoberfest 2019:
Triple Chocolate Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Labour of Life • A Little Fish in the Kitchen • A Southern Fairytale • Amy’s Cooking Adventures • An Affair from the Heart • Bottom Left of the Mitten • Broken Teepee • Bunsen Burner Bakery • Champagne and Coconuts • Cindy’s Recipes and Writings • Cook with Renu • Cook’s Hideout • Cookaholic Wife • Crafty Cooking Mama • Daily Dish Recipes • Dixie Chik Cooks • Everyday Eileen • Fairyburger • Family Breakfast Recipes • First Timer Cook • Fix Me a Little Lunch • Frugal & Fit • Fun Happy Home • Get the Good Stuff! • Glenda Embree • Hezzi-D’s Books and Cooks • How Was Your Day? • I Can Cook That • Join Us, Pull up a Chair • Karen’s Kitchen Stories • Kate’s Recipe Box • Kelly Lynn’s Sweets and Treats • Life & Medicine Blog • Life on Food • Long Distance Baking • Lynchburg Mama • Makes, Bakes and Decor • Making Miracles • Mama Needs Cake • Memories In The Kitchen • Our Good Life • Our Sutton Place • Palatable Pastime • Queenslee Appétit • Reviewz & Newz • Sarah Cooks the Books • Sarah’s Bake Studio • Seduction In The Kitchen • Shockingly Delicious • Simple Family Crazy Life • Simply Inspired Meals • Sneha’s Recipe • Style Island • Sumptuous Spoonfuls • Sweet Coralice • Sweet Dash of Sass • Take Two Tapas • That Recipe • The Awesome Muse • The Beard and The Baker • The Delicious Spoon • The Food Hunter’s Guide to Cuisine • The Freshman Cook • The Redhead Baker • The Schizo Chef • The Spiffy Cookie • The Urben Life • Trampling Rose • Turnips 2 Tangerines • Who Needs A Cape? • Wildflour’s Cottage Kitchen • Zesty South Indian Kitchen
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
muffins
|
- 1 cup whole milk
- 1/4 cup butter melted and cooled
- 1 eggs, large
- 1 tsp vanilla extract
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup shredded coconut PLUS 2 Tbs for sprinkling on top of muffins
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup chopped walnuts
Ingredients
|
|
- Preheat the oven to 350 degrees.
- In a bowl combine the milk, cooled melted butter, vanilla, and eggs.
- Start combining the dry ingredients: white sugar, brown sugar, salt, baking powder. Then add the flour in 1/2 a cup at a time.
- Fold in the nuts, chocolate chips, and coconut.
- Place a large spoonful of batter into each of the wells of a greased muffin pan.
- Bake the muffins for 30 minutes. Place a toothpick into the center of the muffins to test that they are cooked all the way through.
- Cool the muffins for 20 minutes so they release from the pan easier. Store leftover muffins in an airtight container for up to 3 days.
Peanut Butter & Chocolate Chip Blondies
These Peanut Butter & Chocolate Chip Blondies are loaded with nuts from the crunchy peanut butter and sprinkled with chocolate chips throughout. The perfect PB & chocolate combination.
*Affiliate links are included in this post. Please read my Discloser Policy.
I received Imperial Sugar complimentary but all opinions stated in this post are my own.
When I think of comfort food desserts, my mind instantly goes to brownies. They are easy to make in one pan, don’t take too many ingredients, and can be easily customized to everyone
So for my first #Choctoberfest2019 dessert I knew it had to be blondies. Different from regular chocolate brownies, blondies have a sweet dough that let’s the additional ingredients be the star. Also, using Imperial Brown Sugar leaves that sweet brown sugar taste.
Speaking of Imperial Sugar, for this month only Imperial is holding a ‘Scary Scramble’ Contest 2019! Check out the rules here and find out how to join in on this fun game!
How to make Peanut Butter & Chocolate Chip Blondies:
Preheat the oven to 350 degrees.
To a mixer or mixing bowl, add the peanut butter and stir to loosen it up. Add the eggs and melted butter.
Now add the salt, baking powder, and vanilla. Next, add the brown sugar. Then slowly fold the flour a 1/2 cup at a time.
Finally, add the chocolate chips. Stir to combine everything together.
Add the peanut butter brownie dough that’s loaded with chocolate chips into a 9×13 glass pan that has been lined with parchment paper. Bake for 35 minutes.
Let the blondies cool and then cut into 12 pieces and serve. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy
Don’t forget to enter the #Choctoberfest giveaway! This prize pack has an ARV of over $400!
This is a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). One lucky winner will be drawn randomly on October 20, 2019, and contacted via email. See terms and conditions for more details. Enter the giveaway now:
a Rafflecopter giveawayCheck out all these delicious recipes from all the participants of #Choctoberfest!
Follow the other bloggers as well to get great ideas for your next chocolate craving. Here are all the bloggers who are part of #Choctoberfest 2019:
Triple Chocolate Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Labour of Life • A Little Fish in the Kitchen • A Southern Fairytale • Amy’s Cooking Adventures • An Affair from the Heart • Bottom Left of the Mitten • Broken Teepee • Bunsen Burner Bakery • Champagne and Coconuts • Cindy’s Recipes and Writings • Cook with Renu • Cook’s Hideout • Cookaholic Wife • Crafty Cooking Mama • Daily Dish Recipes • Dixie Chik Cooks • Everyday Eileen • Fairyburger • Family Breakfast Recipes • First Timer Cook • Fix Me a Little Lunch • Frugal & Fit • Fun Happy Home • Get the Good Stuff! • Glenda Embree • Hezzi-D’s Books and Cooks • How Was Your Day? • I Can Cook That • Join Us, Pull up a Chair • Karen’s Kitchen Stories • Kate’s Recipe Box • Kelly Lynn’s Sweets and Treats • Life & Medicine Blog • Life on Food • Long Distance Baking • Lynchburg Mama • Makes, Bakes and Decor • Making Miracles • Mama Needs Cake • Memories In The Kitchen • Our Good Life • Our Sutton Place • Palatable Pastime • Queenslee Appétit • Reviewz & Newz • Sarah Cooks the Books • Sarah’s Bake Studio • Seduction In The Kitchen • Shockingly Delicious • Simple Family Crazy Life • Simply Inspired Meals • Sneha’s Recipe • Style Island • Sumptuous Spoonfuls • Sweet Coralice • Sweet Dash of Sass • Take Two Tapas • That Recipe • The Awesome Muse • The Beard and The Baker • The Delicious Spoon • The Food Hunter’s Guide to Cuisine • The Freshman Cook • The Redhead Baker • The Schizo Chef • The Spiffy Cookie • The Urben Life • Trampling Rose • Turnips 2 Tangerines • Who Needs A Cape? • Wildflour’s Cottage Kitchen • Zesty South Indian Kitchen
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
|
- 1 cup crunchy peanut butter
- 1 stick butter melted
- 3 medium eggs
- 1 tsp baking powder
- 1/4 tsp salt
- 1 Tbs vanilla
- 2 cups Imperial Brown Sugar
- 2 cups unbleached flour
- 1 cup semi-sweet chocolate chips
Ingredients
|
|
- Preheat the oven to 350 degrees.
- To a mixer or mixing bowl, add the peanut butter and stir to loosen it up. Add the eggs and melted butter.
- Add the salt, baking powder, and vanilla. Next, add the brown sugar. Then slowly fold the flour a 1/2 cup at a time.
- Add the chocolate chips. Stir to combine everything together.
- Place the peanut butter brownie dough into a 9x13 glass pan that has been lined with parchment paper. Bake for 35 minutes.
- Let the blondies cool and then cut into 12 pieces and serve. Enjoy!
Portobello Mushroom Burger
Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes off this Portobello Mushroom Burger perfectly.
When I first got on IG I started something I hashtagged #MittenMovieNight. Usually, Friday nights hubby & I enjoy a few craft beers and watch a movie. I snapped what we are drinking and watching and tag it with this hashtag. I look forward to this fun little night and I also look forward to sharing it. So I thought, hey why not add a recipe to go along with it. YEAH! Dinner, Movie, Craft Beer! So that is how #MittenMovieNight was born.
Here is just a taste of some of my FAVORITE recipe & beer pairings:
What to watch while eating a juicy mushroom burger?
For this Mitten Movie Night we’re watching, The Bronze
What should I drink with a Marinated Portobello Mushroom Burger?
The beer: Boom Boom Betty from Three Blondes Brewing
Blondes are my favorite type of beer. Subtle with a nice fruity flavor and everyone I try is different from the other. But what I do know is that I will never go wrong. It’s delicious.
How to make Portobello Mushroom Burgers in the oven:
Start with the Basil Mayonnaise. In a food processor combine basil, garlic, and salt. While running add oil through the top and blend until smooth.
Take the ingredients from the processor and move to another bowl. Add the rest of the ingredients and stir until combined. Cover and refrigerate. This will keep for around 3 days. *Pro-tip: Basil mayo is also great on sandwiches!
Next, mix the marinade ingredients together for mushrooms. Oil, vinegar, salt and lemon juice. Set aside.
Prepare the mushrooms by removing the stems and scraping the gills out. Don’t miss this step since leaving the gills in the mushroom can make them release more water, therefore, making them soggy.
Place mushrooms in a dish and pour the marinade over them. Let it sit in the marinade at room temperature for 10 minutes.
While the mushrooms marinate, chop peppers and onion.
Add 2 Tbs. of butter in a pan, let it melt over medium/high heat then add the peppers and onions to the pan. Sautee for 5 minutes.
Assemble the marinated mushrooms on a greased baking pan. With mushroom cup side up add onions and peppers. Top with mozzarella cheese.
Bake at 425 degrees for 20-22 minutes.
In the last 5 minutes of cooking the mushrooms, I put butter on my split rolls and put them in the oven as well to crisp up the buns.
Smear the rolls of your choosing with pesto mayo. Add mushroom burger. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published in August of 2016. Updated photos in October 2019.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 22 minutes |
| Servings |
burgers
|
Ingredients
- 4 Portobello Mushrooms stems removed and gills scraped
- 1/4 cup avocado or olive oil
- 1/4 cup white wine vinegar
- 2 Tbs. lemon juice
- 2 Tbs. soy sauce
- 1 tsp kosher salt
- 1 red pepper chopped
- 1 small yellow onion chopped
- 4 rolls
- 1/2 cup shredded mozzarella cheese
- 2 Tbs. butter
- 1/4 cup mayonnaise
- 1/2 cup fresh basil leaves
- 2 clove garlic
- 1/2 tsp salt
- 1/4 cup avocado or olive oil
- 1/4 cup parmesan
Ingredients
Portobello Mushrooms & Marinade
Basil Mayonnaise
|
|
Instructions
-
In a food processor combine basil, garlic and salt. While running add oil through the top and blend until smooth.
-
Take the ingredients from the processor and move to another bowl. Add the rest of the ingredients and stir until combined.
-
Cover and refrigerate. This will keep for around 3 days.
-
Mix the marinade ingredients together. Oil, vinegar, salt and lemon juice. Set aside.
-
Prepare the mushrooms by removing the stems and scraping the gills out.
-
Place mushrooms in a dish and pour the marinade over them. Let it sit in the marinade at room temperature for 10 minutes.
-
Add 2 Tbs. of butter in a pan, let it melt over medium/high heat then add the peppers and onions to the pan. Sautee for 5 minutes. Â
-
Assemble the marinated mushrooms on a greased baking pan. With mushroom cup side up add onions and peppers. Top with mushrooms.
-
Cook at 425 degrees for 20-22 minutes.
-
Smear the rolls of your choosing with pesto mayo. Add mushroom burger. Enjoy!
Cajun Chicken Pasta
This Cajun Chicken Pasta is a perfect mix of spicy and creamy. Blackened chicken makes this pasta recipe really stand out and will become one of your go-to comfort foods!
Oh, hello spicy. Nice to see you. There was a time that I didn’t hold such an affinity for you, and that makes me sad. Thankfully I am back to your side. Especially after enjoying a big plate of pasta, creamy sauce, crunchy peppers, and so much spicy goodness. This recipe for Cajun Chicken Pasta is ready to put the spice back into life.
What beer pairs well with Cajun Pasta with Chicken?
The beer: Amber from Abita.
With spicy you don’t want overwhelming. Spicy chicken plus spicy sauce PLUS carbs…you want something that isn’t trying to fight with all the goodness of this dish so a pale ale like
What TV series pairs well with a spicy pasta dish?
Since in our house anything featuring Danny McBride cannot be missed, Righteous Gemstones is where it’s at this Mitten Movie Night
How to make Cajun Chicken Pasta:
I REALLY think that the key to this easy pasta recipe is the blackened chicken. Sprinkle the chicken with lots of Cajun seasoning then cooking it until crispy on the outside but juicy on the outside. That is what makes it meld so perfectly with this creamy pasta.
To achieve blackened chicken perfection it’s all about coating, frying, then taking it off at just the right moment. See the below example: I hate to brag, but yeah, that’s how you do it.
First, cut the chicken breasts in half. I try to cut mine to about 2-3 inches in the middle, no more. I want these to cook quick and stay juicy. The thicker they are, the longer they take to cook.
Sprinkle each side with 1 Tbs Cajun Seasoning.
To a shallow rimmed pan add oil. Let the pan heat up then place the chicken in the pan. Cook 4-5 minutes then flip. Cook 4-5 additional minutes depending on the thickness of the cut. *Make a cut in the thickest part of the chicken breast to make sure that it has cooked through. If not, return to the pan and cook 1-2 minutes per side.
While the chicken is cooking, add the fettucini to a pot and boil according to package directions. Drain and reserve 1/4 cup of the pasta water for the sauce.
Next, chop the red and green peppers, onions and mince the garlic.
Once the chicken has cooked, remove and place on a cutting board. Slice the chicken.
In the same pan that you cooked the chicken, leaving the heat on medium, add 1 Tbs butter and let melt. Once the butter is melted add the sliced peppers, onions, and garlic and sautee. Cook for 5 minutes to soften but allowing them to still stay crunchy.
Add the flour, stirring the ingredients together, then slowly add 1/4 cup reserved water* from the fettucini. *I have found that using the pasta water when making a cream sauce stretches the sauce out without making it clumpy.
Next, add the heavy cream, Parmesan cheese, and 1 Tbs Cajun seasoning.
Finally to the pan, add the drained cooked pasta. Top with the reserved green onions and jalapenos.
Like adding jalapenos to food? Try these recipes that are better with the spicy stuff on top:
I like to use tongs to combine everything together and then to serve. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 4 ounces fettucini pasta Cooked according ot package directions. Reserve 1/4 cup of the water.
- 2 boneless, skinless chicken breasts cut in half
- 2 Tbs avocado oil or vegetable oil
- 3 Tbs Cajun Seasoning
- 1 Tbs butter
- 1 medium green pepper cleaned, core removed and sliced
- 1 medium red pepper cleaned, core removed and sliced
- 2 stalks green onions chop white part for sautee. Save green parts for topping.
- 2 garlic cloves, minced minced
- 1/2 pint heavy whipping cream
- 1 Tbs flour
- 1/2 cup parmesan cheese
Ingredients
|
|
- Cut the chicken breasts in half.
- Sprinkle each side with 1 Tbs Cajun Seasoning.
- To a shallow rimmed pan add oil. Let the pan heat up then place the chicken in the pan. Cook 4-5 minutes then flip. Cook 4-5 additional minutes depending on the thickness of the cut.
- While the chicken is cooking, add the fettucini to a pot and boil according to package directions. Drain and reserve 1/4 cup of the pasta water for the sauce.
- Next, chop the red and green peppers, onions and mince the garlic.
- Once the chicken has cooked, remove and place on a cutting board. Slice the chicken.
- In the same pan that you cooked the chicken, leaving the heat on medium, add 1 Tbs butter and let melt. Once the butter is melted add the sliced peppers, onions, and garlic and sautee. Cook for 5 minutes.
- Add the flour, stirring the ingredients together, then slowly add 1/4 cup reserved water from the fettucini.
- Next, add the heavy cream, Parmesan cheese, and 1 Tbs Cajun seasoning.
- Finally to the pan, add the drained cooked pasta.
- Top with the reserved green onions and jalapenos. Enjoy!
Pumpkin Spice Air Fryer Donuts
Pumpkin Spice Air Fryer Donuts have a crunchy, sugary coating with pumpkin spice added for fall flavor. Biscuit dough is used to make this air fryer donut recipe super easy.
I’ve made this Air Fryer Donut recipe from The Kitchn many times. So I decided to play around with the recipe and give it a fall upgrade! My boys LOVED these and immediately demanded a second batch so that they could have them for breakfast on school days.
How do you like to spend your Fall weekends?
This time of year for us is like most families I’m sure. School, sports, work. Trying to balance it all can sometimes be overwhelming with everyone going in different directions. On the weekends I really like to make sure that we have some family time either at breakfast or Sunday dinner.
Since both boys are now playing sports on both days of the weekend, breakfast seems to make the most sense. That is what makes these pumpkin spice air fryer donuts such a great breakfast. These donuts are easy to make, kids can help with the recipe and of course, they are delicious.
So grab the pumpkin spice and let’s break out the air fryer!
How to make Pumpkin Spice Air Fryer Donuts:
Start by separating the biscuits into 8 sections.
Pat the biscuits to flatten a little bit. Make sure not to flatten too much or you won’t have enough room to fit 4 donuts into the air fryer at a time.
Next, using a small shot glass to cut a circle in the center of the dough.
Remove the circle and set aside. Take the donut holes and cook just like the other donuts. Bonus donut bites!
Now coat the bottom of the air fryer with a small amount of olive oil. Make sure to read your air fryer’s directions before using any type of oil though as not to damage your
Set the air fryer to 350 degree and fry the donuts for 3 minutes, take out the basket and flip. Fry for another 3 minutes.
While the donuts are air frying, melt the butter in a shallow dish and add the coating ingredients to another bowl: sugar, pumpkin spice, and cinnamon.
As the donuts get done (you will cook these in batches of 4), take the donuts and dip both sides into the butter.
Then place the buttered donuts into the coating , flip the donut and coat the other side.
Finally, add the donuts to a cooling rack.
Need more Pumpkin recipe inspiration?
- Not So Crunchy Pumpkin Spice Granola
- Pumpkin Pie Ice Cream
- Butterscotch Bottom Pumpkin Spice Cheesecake
Eat warm or let cool. Can be stored in an air tight container on the counter for up to 3 days. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
donuts
|
- 16 ounce jumbo flaky biscuit dough in a can
- 6 Tbs butter melted
- 1/2 cup granulated sugar
- 1 Tbs pumpkin spice
- 1/2 Tbs cinnamon
Ingredients
|
|
- Start by separating the biscuits into 8 sections.
- Pat the biscuits to flatten a little bit.
- Next, using a small shot glass to cut a circle in the center of the dough. Remove the circle and set aside.
- Now coat the bottom of the air fryer with a small amount of olive oil.
- Set the air fryer to 350 degree and fry the donuts for 3 minutes, take out the basket and flip. Fry for another 3 minutes.
- While the donuts are air frying, melt the butter in a shallow dish and add the coating ingredients to another bowl: sugar, pumpkin spice, and cinnamon.
- As the donuts get done (you will cook these in batches of 4), take the donuts and dip both sides into the butter.
- Then place the buttered donuts into the coating, flip the donut and coat the other side.
- Finally, add the donuts to a cooling rack.
- Eat warm or let cool. Can be stored in an airtight container on the counter for up to 3 days. Enjoy!
Air Fryer Loaded Waffle Fries
Layers of crispy waffle fries, crunchy bacon, creamy ranch then topped with melted cheese. All made in the air fryer and minimal cleanup. Air Fryer Loaded Waffle Fries are just what snacking should be, easy and delicious!
I think it’s an official thing by now. We are going on 8 solid months of me being in love with my air fryer. If an inanimate object can be your BFF, my air fryer and I would be attached at the hip. This thing is THE BOMB! What can’t you make in this thing?
Can you make sandwiches in it? Yes! Check out this Roasted Pepper Turkey Sandwich.
Snacks for munching? Yes! Air Fryer Rosemary Cashews is one of my most popular recipes.
What about making an air fryer recipe that is loaded with bacon, ranch and LOTS of cheese? Um, yeah. That’s literally what I’m doing right now.
So we’ve got dinner squared away for Mitten Movie Night so let’s talk about the beer and what we’re watching.
What beer pairs well with air fryer waffle fries loaded with ranch and bacon?
The beer: Oberon from Bell’s Brewery.
We are sadly getting to the end of Oberon season. It feels like yesterday that I was making Smoked Sausage Nachos and pairing them with Larry’s Flamingo Fruit Fight at the beginning of Spring and now here we are, almost to September.
What TV Show pairs well with waffle fries and great Michigan Craft Beer?
Hubby and I have been binging The Boys. Great show and can I add that Elisabeth Shue looks amazing. As someone who is about to slide into the last part of the first part of her 40’s, hats off to you lady.
How to make Air Fryer Loaded Waffle Fries:
Start off by setting the air fryer to 400 degrees. *My air fryer has a ‘french fry’ setting so I set it to that which is 400 degrees. Check your manual for cooking times.
Fry the waffles fries for 15-20 minutes shaking the basket in 5-minute intervals so they don’t stick to the bottom.
Once the waffle fries have cooked in the air fryer to the desired goldenness take the basket of the fryer out.
Layer with the cooked bacon and ranch. See isn’t this a perfect ‘one pan’ snack attack?
Add cheese, then finally the green onions.
Cook in the air fryer for 2-4 minutes.
Serves with an ice cold beer and here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
- 12 ounces bacon cooked and chopped
- 22 ounces golden waffle fries
- 2 stalks green onion chopped
- 1/2 cup ranch dressing
- 1 cup sharp cheddar cheese, shredded
Ingredients
|
|
- Set the air fryer to 400 degrees.
- Fry the waffles fries for 15-20 minutes shaking the basket in 5-minute intervals so they don't stick to the bottom.
- Once the waffle fries have cooked take the basket of the fryer out.
- Layer with the cooked bacon and ranch.
- Add cheese, then finally the green onions.
- Cook in the air fryer for 2-4 minutes.
Baked Meatballs
These delicious Baked Meatballs make the perfect addition to pasta night! Ground beef, Italian sausage, Parmesan and mozzarella cheese with fresh basil mixed together then form little balls of goodness that are baked, not fried.
I want to say that I make these meatballs every time I make pasta. It would be great to say, ‘This is a beloved recipe that my grandmother handed down to me.’ But I want to be honest with you, so I will. I just started making this recipe exactly one month ago.
While baking meatballs is my preferred way to make meatballs, I didn’t have a good recipe that went with spaghetti sauce. The usual grainy, bland and just plain yuck meatballs that I quickly make don’t leave any impression at all. Except for my 5-year-old, he LOVES spaghetti and meatballs, so for him, I felt like I really needed to up my game.
After playing with a few different versions, this baked meatball recipe was by far the best and little kid
So what made the difference from these and the other meatballs I had made before?
What I had run across before was when I used breadcrumbs for
What is a good meat mixture for making baked meatballs?
Prior to this, I was just using ground beef. Boring! So I added half ground beef (80/20 mixture) and half Italian sausage. No longer boring.
Want some un-boring ground beef recipes?
After soaking the breadcrumbs, preheat oven to 350 degrees.
In the bowl with the soaked breadcrumbs add the two cheese, egg, seasoning, garlic, and chopped basil.
Add the two types of meat then form into 1 to 2-inch balls. I like them on the smaller size and this recipe makes about 35 meatballs. Place them on a baking sheet lined with parchment paper.
Bake the meatballs for 30 minutes and serve with cooked pasta and your choice of sauce. I love Trader Joe’s Red Lentil pasta and traditional sauce. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
meatballs
|
- 1/2 pound Italian sausage
- 1/2 pound ground beef 80/20 mix
- 1/2 cup breadcrumbs
- 1/4 cup whole milk
- 2 cloves garlic minced
- 1/4 cup mozzerella cheese, shredded
- 1/4 cup parmesan cheese
- 1 egg
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp italian seasoning
- 1 bunch fresh basil leaves chopped
Ingredients
|
|
- Soak the 1/2 cup of breadcrumbs in 1/4 cup milk for 5 minutes before adding the other ingredients.
- After soaking the breadcrumbs, preheat oven to 350 degrees.
- In the bowl with the soaked breadcrumbs add the two cheese, egg, seasoning, garlic, and chopped basil.
- Add the two types of meat then form into 1 to 2-inch balls. I like them on the smaller size and this recipe makes about 35 meatballs. Place them on a baking sheet lined with parchment paper.
- Bake the meatballs for 30 minutes and serve with cooked pasta and your choice of sauce.
Crispy Air Fryer Potatoes
Want crispy potatoes but you don’t want to deal with lots of oil and a messy stovetop? Making these Crispy Air Fryer Potatoes in the air fryer leaves little mess but that doesn’t mean they aren’t big on flavor.
Is there anything that the air fryer can’t do? I use it to make everything from sandwiches to snacks, so this appliance gets a workout here in my kitchen. So for this Mitten Movie
What beer pairs well with fried potatoes?
The beer: Twilight Summer Ale from Deschutes Brewery.
These potatoes pair perfectly with the citrus notes in this summer ale. This is such an easy-drinking beer so it’s perfect for long summer afternoons.
What should I read while eating air fryer potatoes and drinking a summer ale?
I have been reading like crazy this summer. On Twitter, Stephen King recommended this book and said he could not put it down. Guess what? Neither could I! I read Necessary People by Anna Pitoniak in ONE DAY.
Want more book recommendations follow my Book Reviews stories on IG.
Look how crispy these are! So why wouldn’t I call these Crispy Air Fryer Potato Chips? They sure look like chips. I didn’t call them ‘potato chips’ because I want to keep this recipe open for interpretation.
Can you snack on them like chips? Yes. But they can be so much more. Make these potatoes and add them to make a Cajun Steak & Potato Salad. Skip the tortilla chips for Smoke Sausage Nachos and make a ‘tachos’ meal with them. Use the sauce on these Pesto Fries for a salty and cheesy side dish.
Now that we have down a few ideas of how to use these fried potaotes, let’s make them!
How to make Crispy Air Fryer Potatoes:
First, clean the potatoes. Slice them thinly using a knife or vegetable slicer.
The next step is very important. In a bowl add cool water and place the sliced potatoes into it. Let them sit in the water for 30 minutes.
Why do you want to soak potato slices in water before frying them?
This gets the potato starch from the potatoes and keeps them from getting soggy and sticking together. You want maximum crispiness so make sure to do this step.
After the potatoes have been soaked drain the water then using a paper towel dry off the potatoes.
To the uncooked potatoes add the olive oil and seasonings. Stir to coat the potaotes evenly.
Place the potatoes into the basket of the air fryer. Set the air fryer to 380 degrees and set for 25 minutes. Push ‘start.
Check the potatoes after 10 minutes and using a small spatula, flip the potatoes around. Slide the basket back in then perform the same action every 5 minutes for another 15 minutes.
Remove from the air fryer and serve as desired. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
- 3 medium russet potatoes cleaned then sliced thinly
- 1 tsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp parsley flakes
- 1/4 tsp thyme leaf
Ingredients
|
|
- Clean the potatoes. Slice them thinly using a knife or vegetable slicer.
- In a bowl add cool water and place the sliced potatoes into it. Let them sit in the water for 30 minutes.
- Drain the water then using a paper towel dry off the potatoes.
- To the uncooked potatoes add the olive oil and seasonings. Stir to coat the potatoes evenly.
- Place the potatoes into the basket of the air fryer. Set the air fryer to 380 degrees and set for 25 minutes. Push 'start.
- Check the potatoes after 10 minutes and using a small spatula, flip the potatoes around. Slide the basket back in then perform the same action every 5 minutes for another 15 minutes.
- Remove from the air fryer and serve as desired. Enjoy!
BBQ Chicken & Bacon Sandwich
This BBQ Chicken & Bacon Sandwich recipe has all my favorite things in it!
Sliced chicken piled high with bacon and crunchy homemade coleslaw then drizzled with BBQ sauce.
Full of flavor and so easy to make!
I often profess my love for sandwiches. There are so many sandwich combinations you can make that it would really be hard to tire of them. Summer is also a great time to have sandwich fixings on hand for quick lunches or dinners in between trips to the lake or pool.
“Too few people understand a really good sandwich.”
— James Beard
What craft beer pairs well with BBQ Chicken & Bacon Sandwiches:
The beer: Floridian Hefeweizen from Funky Buddha.
I fell in LOVE with this one while we were down in Florida on vacation. It’s a light drinkable beer that’s full of citrus notes and is similar to the blonde styles that I love so much.
What should I watch on TV while eating a sandwich?
Of course, this Mitten Movie Night HAS to be all about binging Stranger Things. While I didn’t make an Indiana Themed menu as I did for Season One, this chicken sandwich is tasty no matter where you live.
How to make BBQ Chicken & Bacon Sandwiches:
Preheat the oven to 375 degrees.
This recipe uses already cooked chicken breasts. Cooking up a few in the crock-pot then shredding is a quick meal must!
On a sheet pan split 6 brioche hamburger buns in half. Butter the tops and place face down on one half of the pan. Place the bottom half on the plan and spread the shredded cheese evenly between the 6 bottom sides.
Top with the precooked shredded chicken, splitting the chicken evenly over the bottoms.
Place in the oven and bake 12 minutes.
Cook the bacon to the desired doneness then remove and drain on a paper towel covered plate.
Quick Coleslaw Recipe:
In a small bowl combine the coleslaw mixture, mayonnaise, vinegar, mustard and sugar.
Making it up to a half hour early and placing in the refrigerator makes sure all the flavors meld together beautifully.
Coleslaw makes for a great BBQ chicken sandwich topping. It’s creamy and crunchy and best of all, easy to make. Placing homemade coleslaw on top of a sandwich takes you to pinnacle sandwich Nirvana.
Now it’s time to assemble these BBQ Chicken Sandwich with coleslaw.
Top the baked bottom half of the sandwich with BBQ sauce of your choice. Add the coleslaw. Now the bacon. Finally, more BBQ Sauce.
Need more sandwich inspiration?
- Roasted Pepper Turkey Sandwich made in the air fryer!
- Chicken & Mushroom Subs
- Deli Counter Turkey Sandwich
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
sandwiches
|
- 6 brioche buns
- 2 cups cooked chicken sliced or chopped
- 1/2 pound bacon cooked and drained of grease
- 2 Tbs butter
- 1 cup shredded cheddar cheese
- 1 cup BBQ Sauce
- 1 cup coleslaw mix
- 3 Tbs mayonnaise
- 1 tsp dijon mustard
- 2 tsp granulated sugar
- 1 tsp apple cider vinegar
Ingredients
BBQ Chicken & Bacon Sandwich
Quick Coleslaw
|
|
- Preheat the oven to 375 degrees.
- On a sheet pan split 6 brioche hamburger buns in half. Butter the tops and place face down on one half of the pan.
- Place the bottom half on the plan and spread the shredded cheese evenly between the 6 bottom sides.
- Top with the pre-cooked shredded chicken, splitting the chicken evenly over the bottoms.
- Place in the oven and bake 12 minutes.
- Cook the bacon to the desired doneness then remove and drain on a paper towel covered plate.
- Top the baked bottom half of the sandwich with BBQ sauce of your choice. Add the coleslaw. Now the bacon. Finally, more BBQ Sauce. Enjoy!
- In a small bowl combine the coleslaw mixture, mayonnaise, vinegar, mustard, and sugar.
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