Smashed Air Fried Baby Potatoes

I recently purchased a 5.3 quart digital Air Fryer and I have been loving the results coming out of it. I haven’t really tried to duplicate frying anything in it yet. I just love the way it cooks. The more I use it, the more comfortable I am with it. I use it more for roasting. As I play around with it, I will share more recipes!

I’ve made a lot of different things, from portobello mushroom pizzas, steak & cheese subs, brussels sprouts, skin on chicken thighs and these amazing potatoes!
Smashed Air Fried Baby Potatoes

1 1/2 lb baby Yukon Gold potatoes
*I get the prepackaged potatoes in the mesh bag
2 cups chicken stock
1/4 cup unsalted butter (1/2 stick) – melted
2 tsp olive oil
1 tsp dried parsley
1/2 tsp paprika
Kosher sea salt & freshly ground black pepper

1) Place the potatoes in a medium sized pot
2) Pour in the chicken broth, enough to cover the potatoes
3) Bring to a boil and cook until potatoes are fork tender
4) Drain the potatoes and transfer to a cutting board
5) In a small bowl combine the melted butter, olive oil, parsley & paprika
6) Dip the bottom of a small drinking glass in the butter mixture and gently press the potatoes with the bottom of the glass. Dip the glass into the butter as needed while smashing the potatoes. Be careful not to smash them too hard so they break apart. Just enough to flatten slightly

Preheat the air fryer to 400 degrees
7) Spray or lightly coat air fryer basket with a little bit of olive oil
8) Gently transfer the potatoes in one layer to the basket of the air fryer
9) Brush some of the butter mixture with basting brush over the tops
10) Sprinkle salt & pepper evenly over the potatoes
11) Air fry for 10 minutes at 400 degrees
12) Remove the basket & gently flip the potatoes
13) Brush with more of the butter mixture. Season again with salt & pepper
14) Continue to air fry for 8 minutes at 400 degrees until crispy and browned

If you need to air fry in batches, remove the potatoes and keep warm in a 170 degree oven or tent with aluminum foil while the second batch cooks

I recommend serving the potatoes with sour cream and some fresh chopped scallions.

They are also delicious with this Slow Cooker Mississippi Pot Roast


Slow Cooker Mississippi Pot Roast

I have been making this particular pot roast for some time now. It’s so simple to make, with just 5 ingredients it comes together in minutes. 8 hours later you have the most delicious pot roast you will sink your teeth into! My family LOVES it!!!

I serve it with potatoes & carrots on the side. I would not suggest adding the veggies to the crock pot. The sauce is super flavorful and it’s best served drizzled over the meat & veggies as you serve it.

It’s all over Pinterest, with many variations on the recipe. I’ll share with you how I have been making it, because it’s always surprisingly delish!

The peppers give it a uniquely amazing flavor and the juice helps to tenderize the beef.

If you have any leftovers, the beef is delicious in a taco or burrito. It makes a yummy hot sandwich, too!

Slow Cooker Mississippi Pot Roast

4 – 5 lb chuck roast
8 -10 Pepperoncini & juice from 12 oz. jar
1 packet of dry Ranch dressing mix
1 packet of dry Au Jus gravy mix
1 stick of unsalted butter (1/2 cup)

1) Pour half of the juice from the pepperoncini peppers jar into the bottom of the crockpot.

2) Place the chuck roast into the crockpot. If it has a fat cap, place with the fat side up.
*I like to make a few slits in the fat cap with a sharp knife so some of the flavors will seep through the fat and into the meat.

3) Pour some more of the juice from the pepperincini jar over the roast.

4) Sprinkle both packets of seasoning evenly over the top and sides of the roast.

5) Place the stick of butter on top of the roast, in the center.

6) Randomly place the pepperoncini peppers on and around the roast
*Use as many as you like. They are delicious!

7) Cover the crockpot and put the temperature on low. Slow cook for at least 8 hours.
*When the roast is done, it should pull apart easily. You can also serve it thinly sliced
*The cooking time really depends on the size roast you have. If it’s on the smaller side, check it after 7 hours. If it’s on the larger size it may take up to 9 hours.

8) Carefully transfer the roast to a dish with deep sides. Pull apart or slice the roast. Top with as much of the sauce left in the crockpot as you would like.

Serve with the peppers, too. They are yummy & get really soft. Just don’t eat the stem! The peppers have a little kick to them, so be cautious if your serving to someone that is sensitive to spicy food. The roast isn’t spicy, the pepperoncini’s just gives it a great flavor!

Our go to sides are Smashed Air Fried Baby Potatoes
Smashed Air Fried Baby PotatoesAnd roasted baby carrotsRoasted Baby Carrots

Hash brown, Sausage, Egg & Cheese Breakfast Casserole


This breakfast / brunch casserole is so comforting and fullfilling. It makes enough to feed a large family and perfect if you are having company staying with you.

It’s easy to make and can easily be prepared in advance so you can just pop it into a preheated oven in the morning. An hour later, your home smells heavenly and everyone will be wanting to dig in.

You can adapt this to make it to your preference. You don’t have to add the onions if you don’t like them. You could add more veggies if you’d like. It is also delish with sautéed peppers added into the onion mixture.

It’s yummy served with salsa and sour cream over the top.

A fruit salad is a great fresh side.

Mimosa is a perfect drink pairing.

Here is what you need and what you have to do to make this yummy casserole.


30 oz bag frozen shredded hash browns

1 lb ground breakfast sausage ( I like to use Jimmy Dean, the kind in the tube )

1 Vidalia onion, chopped

16 oz shredded Colby jack cheese

8 large eggs

2 cups milk

1 tsp kosher salt

1/2 tsp black pepper

1/4 tsp garlic powder

1/4 tsp onion powder

3 Tbsp Vegetable oil, for sautéing

  1. In a large skillet brown the breakfast sausage, breaking it up into smaller pieces. When done transfer to a bowl, set aside. Leave fat in the skillet.
  2. In the same skillet add 1 Tbsp veggie oil to sausage fat and heat pan.
  3. Add the chopped onion to the pan and sauté for about 10 minutes until lightly browned.
  4. When onions are done to your liking, add to bowl of sausage.
  5. Using the same skillet, heat 2 Tbsp veggie oil.
  6. Carefully add the frozen hash browns, breaking up chunks as needed.
  7. Add some salt and pepper to just slightly season the potatoes.
  8. Press into the pan and let the potatoes brown slightly
  9. While the hash browns are cooking, prepare your egg mixture.
  10. In a medium bowl add eggs and whisk to break yolks. Add milk and seasonings.
  11. Grease a 9×13 baking dish with butter.
  12. Add half of the hash browns, evenly spread out along the bottom of the dish.
  13.  Layer on top, half of the sausage and onion mixture.
  14. Sprinkle half of the cheese over the sausage mixture.
  15. Repeat layers.
  16. Slowly and evenly poor egg mixture over the top.

At this point you can cover and refrigerate until ready to use. I like to make it the night before.

Preheat oven to 350

If refrigerated, remove from the fridge while the oven is preheating.

Bake, uncovered for 1 hour. Until the top is golden brown and sides are bubbling.

Let it set for 10 minutes before serving. If you serve too soon it may still be “liquidy”. You want to give it time for the eggs to set up. It should come out clean, with very little liquid.

I use a spatula and cut through it right down the middle, end to end. Then into 4-6 squares on each side, depending on how many portions you would like to serve.

Enjoy 🙂

Salsa Verde Chicken Chili

There is nothing quite as satisfying as a nice hearty soup or chili on a cool day. It’s even more satisfying when you can throw it together in a matter of minutes. With this chili you can be sitting down to a bowl of deliciousness before you know it.

This chili is not your typical thick chili. It’s honestly more like a soup. So call it what you like, but either way – it’s just down right yummy!!!

If you have the time and want to make your own salsa verde, I would highly recommend it. If you don’t have a recipe, I happen to have a delicious one that you could use!
Check it out here -> Salsa Verde – Tomatillo Salsa

Salsa Verde Chicken Chili - Easy to make with just a few ingredients! Perfect to make on a busy day.
In a stock pot add:
6 cups of Chicken Stock*
2 cups (or 16 oz jar) Salsa Verde – I use Ortega Medium Salsa Verde
Or make this: Salsa Verde ~ Tomatillo Salsa
2 (15.5 oz cans) Great Northern Beans, drained and rinsed
1 tsp Ground Cumin
Shredded Meat from an Entire Rotisserie Chicken
Freshly Cracked Black Pepper
Salt to taste, if needed

Bring to a simmer. Stirring occasionally – for about 15 minutes.
Taste and adjust seasoning to your preference. I don’t need to add salt because the bouillon I use is already seasoned.
*I like to use a roasted chicken bouillon base like this one, it’s my go to:
Better Than Bouillon Base
If you do this you will need 2 TBSP of bouillon base with 6 cups of water

Garnish with:
Freshly chopped cilantro – can add to stock pot or to individual servings
Chopped avocado – I like to squeeze lime juice over the avocado to keep it from turning brown and it gives the chili a nice freshness.
Sour Cream – for a little creaminess (optional)

How easy is that!? I hope you enjoy it as much as my family does.