Air Fryer Potato Wedges

Ingredients
2 medium russet potatoes
1 ½ tablespoons olive oil
½ teaspoon ground paprika
½ teaspoon parsley flakes
½ teaspoon chili powder
½ teaspoon sea salt
⅛ teaspoon ground black pepper

Directions

Step 1
Gather the ingredients. Preheat an air fryer to 400 degrees F (200 degrees C).

Step 2
Cut each potato in half lengthwise. Cut each half in half lengthwise, and then cut each quarter in half lengthwise. You will have 16 wedges. Gather the seasonings.

Step 3
Place potato wedges in a large bowl. Add olive oil, paprika, parsley, chili, salt, and pepper; mix until well combined.

Step 4
Place 1/2 of the potato wedges in the basket of the air fryer and cook for 10 minutes.

Step 5
Flip wedges with tongs and cook for an additional 5 minutes. Remove to a plate.

Step 6
Repeat to cook the remaining wedges.

Step 7
Serve hot and enjoy!


https://www.allrecipes.com/recipe/266826/air-fryer-potato-wedges/

Cafe Rio Soup - Instapot & Crockpot

My Recipe

Equipment

• Instapot

Ingredients

• 1 onion diced
• 1 Tbsp. vegetable oil
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (or more if you like it spicier)
• 1/2 tsp. chili powder
• 5 c. chicken broth
• 3 Tbsp. fresh cilantro finely chopped
• 1/2 lime juiced
• pepper to taste
• 2 boneless skinless chicken breasts (or 1 bottle of chicken)
• 2 Tbsp. taco seasoning
• 1 Tbsp. paprika
• vegetable oil to taste
• pico de gallo
• guacamole
• 2 c. pepper jack cheese
• tortilla strips
• cilantro for garnish
• lime wedges for garnish

Instructions

• In the instapot set to saute, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
• Add chicken broth, cliantro, lime juice, and pepper to onions.  Put lid on instapot and cook for 10 minutes.  
• In the meantime, combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. If uncooked (not bottled), grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.  
• In individual bowls layer chicken, about 1/3 c. pico de gallo, a scoop of guacamole, and 1/3 c. pepper jack cheese. Ladle about 1 cup of soup directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.

Creamy Chicken Soup - Instant Pot

 

Ingredients

• 1 lb (450g) boneless skinless chicken breast
• 1 small jar (220g) sun-dried tomatoes, drained from oil
• 1 tablespoon oil
• 1  medium onion, chopped
• 1 tablespoon minced garlic
• 1  red bell pepper, sliced
• 1 teaspoon cumin powder
• 1 teaspoon dried oregano
• 1 teaspoon chipotle or Cayenne chili powder, optional
• 1 teaspoon  paprika
• 1 1/2 cups (375ml) chicken stock
• 1 cup cream
• 1/2 cup cream cheese
• 1 cup shredded cheddar cheese
• Salt and fresh cracked pepper, to taste
• Fresh Cilantro leaves, for garnish

DIRECTIONS

1. To prepare this instant Pot creamy chicken soup recipe: Turn your Instant Pot on saute mode. Heat the oil in the bottom of the insert and add the chopped onion and garlic and stir for a couple of minutes. 

2. Add chicken breast, sun-dried tomatoes, bell pepper, oregano, cumin, paprika, chili powder, and chicken stock. Give a quick stir and cover the Instant Pot with the lid. Set the timer for 15 minutes on high pressure. Once the timer beeps, release the pressure by gently moving the valve to “venting.”

3. Remove chicken breast from the Instant Pot and transfer to a cutting board. Shred cooked chicken breast with 2 forks then return back into the pot.

4. Stir in cream, cream cheese, and cheddar. Turn the Instant Pot to saute mode to heat up the chicken soup while stirring until cream and cheese are melted and the soup is smooth. Adjust seasoning with salt and pepper and ladle the chicken soup into bowls and garnish with fresh cilantro. Enjoy!

Roasted Parmesan Potatoes

This is a great dish that my Sister has on her recipe blog that I made today.

Strike Against Starvation : Roasted Parmesan Potatoes