How To Cook Chicken Thighs In An Air Fryer

If you haven't already hopped on the air fryer bandwagon, you better get with it! I have had one for about 6 months now, and use it every day, sometimes even a few times a day. It really is a very versatile kitchen appliance that every home cook needs. I recently decided to try some boneless, skinless chicken thighs in the air fryer for the first time. Normally I grill them either on my cast iron grill pan or the outdoor gas grill. I didn't feel like dealing with the pollen outside so I wanted to see how the air fryer would work.

I started with one package of boneless, skinless chicken thighs, fresh lime, and an assortment of dried seasonings. I simply washed the chicken with the fresh lime, and then rinsed and patted dry. I seasoned to my liking with my go-to spices. I also recently discovered Trader Joe's chili lime seasoning, and it has become a new must-have. If you are located near Trader Joe's, you have to grab a bottle!

After my chicken is seasoned, I set it aside for a bit while I heat the air fryer to 400° for five minutes. You can lightly spritz your chicken with olive oil if you are worried about them sticking to the basket, but I didn't have any issues. Place chicken in fryer basket according to how many you can fit for them to lay flat. Cook for 7 minutes, and flip. Cook for an additional 5-7 minutes or until nicely brown. They come out super juicy and perfectly cooked! This was so much easier than using the grill.

Chicken thighs are so versatile and can be served with a variety of side dishes, or on top of a salad. We have been eating lower carb meals lately, so I threw together some delicious vegetable fried "rice" (riced cauliflower). What a tasty combination!

Don't forget to grab this chili lime seasoning from Trader Joe's. It's only $1.99 so I will be grabbing a few extra to stock up.

Be sure to check out these other recipes:

• Air Fryer Mushrooms
• Caribbean Style Roasted Chicken
• Blueberry Lemon Bread
• Shelly's Easy & Moist Meatloaf

Perfect Roasted Salmon From Sitka Salmon Shares

If you're anything like me, you might be very particular about the food you buy for your family. When it comes to fresh foods, we tend to buy mostly organic, and almost all non-GMO only products. My husband is the one who does his research and makes his suggestions of what he would like for me to buy or what to avoid. One thing he does not mess around with is fish and seafood. He tells me to never purchase farm-raised fish. We end up spending a good bit more, but stick to wild-caught or locally-caught fish.

We were so lucky to get a special shipment of wild-caught Alaskan Coho Salmon and Pacific Cod courtesy of Sitka Salmon Shares. It's pretty wild (pun intended) to receive fish that was caught by fisherman and blast-frozen to maintain the freshness.

Sitka Salmon Shares is:

• Wild: Wild-caught from the pristine waters of Southeast Alaska and the North Pacific
• Sustainable: Harvested using hook-and-line methods to minimize negative ecological impact
• Traceable: Our relationships ensure that your fish is traceable to the boats of our fishermen-owners and trusted community partners
• Fishermen-centered: Individually caught by one of our fisherman-owners or partner fishermen (who we hope are on their way to ownership!). Fishermen ownership makes us distinct from our competition and creates a more just system that values hard work, high-quality fish and low-impact harvesting methods.
• Just: Our fishermen receive an average of 20-30% more for their harvest, which can equate to $10,000 extra income in a given season
• Premium: Blast-frozen at the peak of freshness to ensure the highest quality, guaranteed
• Convenient: Home delivered directly to your door, with recipes and a newsletter about the fishermen who caught that month’s share
• Conscious: Carbon offsets purchased and 1% of revenue donated to efforts promoting small-scale fisheries and conservation in Alaska.  

How does Sitka Salmon Shares work? 

Community Supported Fishery (CSF) members purchase their very own "shares" of their harvest. Similar to preorders or vegetable shares ordered through your favorite CSA, these purchases determine how much fish their fishermen catch! After that, CSF members receive a monthly home seafood delivery - their "share" - of their wild Alaskan catch, ranging 4.5-5lbs per month and ranging 3-9 months during the CSF season (April thru December). Prices range from $18 to $28 per pound, depending on the species you choose and the quantity you buy. Shipping is also FREE, which is a plus! 

You're probably wondering if the fish is worth it or not. Let me tell you, it is beyond worth it. My husband and I both agree that it is the absolute best salmon we have ever eaten, period! Even better than what we have had from some swanky high-priced restaurants. I simple placed the sealed packs of coho salmon in the kitchen sink with enough water to submerge it. The salmon thawed quickly and I was completely in awe of the beautiful color. I did find some pin bones that I was able to pluck out. I always judge any fish by the smell. This salmon smelled clean and ocean-y, not overly fishy. If fish smells too fishy, I won't mess with it. 

The way I make my roasted salmon is quite simple. I start with rinsing the fish and patting it dry with paper towels. I place them on a parchment lined baking sheet. Next, I season with a blend of sea salt, freshly cracked black pepper, creole seasoning, complete seasoning, and garlic powder. I then lightly rub the dry seasonings onto the fish filets, and top with fresh dill sprigs and lemon slices. The last step is to melt 4 tablespoons of butter and drizzle it over the top of the filets. I place the fish in the oven set on broil for 3 minutes, and then at 395° on the convection setting for 10 minutes. If you do not have the convection feature, you might need to add a few additional minutes of cooking time. 

I squeezed some fresh lemon over the top of the salmon when it came out of the oven. I had to sneak a little piece before I plated it and it made me close my eyes. The salmon completely melted in my mouth! SO GOOD! I served the roasted salmon with some simple maple brown sugar mashed sweet potatoes and sauteed asparagus. This was a high-end restaurant-quality meal without a doubt. 

Getting hungry? If you use this special discount code - SITKA25, it will take $25 off any 2020 Premium Sitka Seafood Share. Be sure to follow Sitka Seafood Shares on Facebook and Instagram for the latest product updates and recipes. I definitely plan to cook the cod in a couple weeks. I will browse some recipes and decide from there. My family will co-sign when I say that I highly recommend trying Sitka Salmon Shares. 

Many thanks to Sitka Salmon Shares for providing a seafood box for my family to try. All opinions are my own as always. Thank you for stopping by today. 

Get Your Last-Minute Holiday Shopping Done With Ease At BI-LO

This is a sponsored post in partnership with BI-LO. All opinions are my own.

In case you haven't realized it, we are in the final days leading up to the winter holidays. It feels like it was December 1st yesterday. If you still haven't done any shopping or need to grab some last-minute items, be sure to stop by your local BI-LO for some great deals on everything you need. Whether it's a party tray for the office potluck, or gift wrapping supplies, BI-LO has you covered with their amazing sale prices. I was browsing around and found so many goodies! Check out some of my finds.

Flowers or plants are always a great last-minute gift for co-workers, neighbors, teachers, or for the hostess with the mostest!

Check out these BI-LO Holiday Deals: 

Stay Healthy + Receive a FREE Ham

The flu has been on the rise recently and no one wants to be sick during the holidays. From now until Dec. 24, all BI-LO pharmacy customers can receive a FREE Smithfield Butt or Shank Portion Ham when they receive a no-cost* flu shot at any in-store pharmacy. *With most insurance plans. See pharmacy for details.

Need a Quick Meal? Deli Meal Deals may be the Solution!

BI-LO has Great deals on convenient deli party platters, dips and spreads, grab-and-go entrees and sides, fresh salads and more!

Gift Cards & Last-Minute Gifts

Get the gift that keeps on giving with THREE TIMES the BI-LO Reward points when you by gift cards for your friends and loved ones…and maybe even yourself!
Exclusions:  All BI-LO gift cards, Visa cards, Mastercards, American Express cards, reloadable cards and prepaid debit cards.

BI-LO also has great deals on last-minute gifts including the Garth Brooks Legacy Collection that includes 7 Vinyl LPs & 7 CDs and was just reduced in price today to $39.99! This would be a great gift for your favorite country music fan.

BI-LO also has great stocking stuffers, holiday bouquets and much more for everyone on your holiday shopping list.

Giving Opportunity

Looking to give back and make a difference to those in need? Now through Dec. 24, BI-LO is inviting customers to “Give A Little, Feed A Lot” to fight hunger in our communities by purchasing a $5 prepared bag of non-perishable food items or by rounding up grocery totals at BI-LO store registers. Each donation and $5 holiday bag purchased will be distributed directly to member food banks in the Feeding America® network.

Holiday Hours for Last Minute Gifters

If you need a last minute gift or ingredient for your favorite dish, BI-LO will be open for modified hours on Christmas Eve!

• Christmas Eve/Day: All BI-LO stores and liquor stores will open at their normal hours until 9 p.m. on Christmas Eve and will remain closed on Christmas Day. In-store pharmacies will close at 7 p.m. on Christmas Eve and remain closed during the Christmas holiday. 
• New Year’s Eve/Day: To celebrate the New Year, all BI-LO stores and liquor stores will be open on New Year’s Eve and New Year’s Day at their normal hours and will close at 10 p.m. (or regular close of business, if earlier). In-store pharmacies will close at 7 p.m. on New Year’s Eve and will reopen from 9 a.m. – 5 p.m. on New Year’s Day

I think many people sleep on the idea of last-minute holiday shopping at the grocery store. There are so many great grab-and-go options. Of course it doesn't hurt to rack up those BI-LO Reward points. Find a BI-LO near you. Thank you so much for stopping by today. Happy Holidays to you all!

Easy Small Batch Homemade Mac and Cheese Recipe

For ages, macaroni and cheese has been one of those quintessential comfort foods that most anyone enjoys. Of course, it is not considered a diet-friendly dish, but we don't really eat it for that reason, to begin with. Nothing beats a nice creamy, cheesy scoop of homemade baked macaroni and cheese. There is something irresistible about the corner edges that crisp up just a little while baking that is the perfect texture and bite.

Growing up Guyanese, our macaroni and cheese wasn't like the classic American style. Ours had extra things in it like onion, scallions, and hot pepper. It was also baked firm so it could be cut into thick slices. While it was still delicious, I always preferred the more classic version. One of the things that can sometimes be a turn off when making mac and cheese is having such a huge amount left over. While that might not be a bad problem to have, some of us do not want to have too much of a good thing.

I have been working on a small-batch mac and cheese recipe that is perfect for smaller families. This recipe is so good since it doesn't require a lot of ingredients, and doesn't take a whole lot of time to prepare. Of course, you can always make a double batch for larger families, potluck meals, or if you simply can't get enough. Check out the recipe below.

Ingredients:

1 1/2 cups elbow macaroni (uncooked)
3 tbsp butter
3 tbsp all purpose flour
1 tsp Cajun or Creole seasoning (optional) OR 1 tsp salt and pepper to taste
2 cups shredded sharp cheddar cheese
2 cups milk

How to make it:

1. Heat oven to 350°. Cook pasta according to package directions in well-salted water, then drain. 

2. While pasta cooks, melt butter in a large saucepan and add flour. Whisk until butter and flour are well combined. Add Cajun seasoning, salt, and pepper. 

3. Whisk in milk and bring to a low boil, until slightly thickened. 

4. Add shredded cheese, reserving a little to sprinkle on top for baking. 

5. Add in drained pasta to cheese sauce mixture, then pour into a 9x9 baking dish. Top with remaining cheese and bake for 20-25 minutes.  

Tips: 

• Sprinkle either cayenne pepper or paprika on top before baking for extra color and flavor. 
• Crush buttery crackers and top before baking if you like extra texture and crunch. 
• Add ham or crumbled bacon or turkey bacon, and sweet green peas or green onions to make it an entree. 
• You can experiment with other types of cheese like Swiss, colby-jack, or gouda. 
• Make this dish vegan by using plant-based butter, cheese and milk. I have made it before and t comes out great! 

This small batch mac and cheese is sure to please anyone who wants an ooey-gooey comfort classic. As a matter of fact, it's so easy to make that it can be whipped up in no time, even on a school night. You can Pin this recipe for later.

Be sure to check out these other delicious recipes:
Shelly's Easy and Moist Meatloaf
Air Fryer Chicken Thighs
Perfect Greek Pasta Salad

Home Team BBQ Columbia Launches Daily Specials MON thru WED

Meatloaf, Pastrami and Prime Rib…oh my! Home Team BBQ is kicking things up a notch by introducing daily specials every Monday through Wednesday, effective immediately. The ongoing specials showcase what Home Team BBQ does best — juicy, smoked meats with out-of-this-world flavor packed in every bite. Guests are invited to make their trip to Home Team BBQ Columbia a three-day affair and get a taste of each finger lickin’ special for themselves. Home Team BBQ looks forward to seeing you every Monday (and Tuesday, and Wednesday!).

- Daily Specials –

Mondays @ 4 p.m.

Smoked Meatloaf

Gravy + 2 Sides

Tuesdays All Day

Pastrami

As a Platter or Reuben

Wednesdays @ 4 p.m.

Smoked Prime Rib

Au Jus + Horseradish Cream + 2 Sides

WHAT:   Home Team BBQ Columbia Launches Daily Specials MON thru WED

WHEN:   Mondays at 4 p.m.
              Tuesdays All Day
              Wednesdays at 4 p.m.

WHERE:  Home Team BBQ Columbia
               700 Harden Street
               Columbia, SC 29205

Check out the full menu here.

STAY IN THE CONVERSATION: @HomeTeamBBQCOLA | Facebook | Twitter | Instagram

Vegan Cinnamon Sugar Muffins Recipe

Looking for a healthier option for breakfast or snacks? We have hit back-to-school season, and many of us are time-crunched. Having grab-and-go items is a must for those busy mornings, as well as after school lets out. I've always liked having a variety of snacks available ranging from fruit, cheese, crackers, and baked goods. You definitely have to try out this recipe for vegan cinnamon sugar muffins. I promise you won't know they are vegan! 

Ingredients
For the muffins:

1 cup all-purpose flour
3/4 spelt flour (or you can use what you have)
3/4 cup dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
8 ounces applesauce (unsweetened)
1/2 cup organic almond milk
1/2 cup coconut oil
2 tablespoons maple syrup

For the topping:
2 tablespoons sugar
1 teaspoon cinnamon

Instructions

Preheat oven to 390 (F). Grease or line muffin tray and set aside.

In a large bowl stir together all dry ingredients. In a separate bowl, whisk together applesauce, almond milk, oil, and maple syrup. Mix the wet ingredients into the dry, stirring until combined.

Fill the muffin cups 2/3 of the way full, sprinkle each with a little cinnamon sugar, and bake for 18 to 20 minutes. Let cool in the pan for at least 20 minutes, then transfer to a cooling rack to cool completely.

Each family member tried a muffin and the reaction was all the same. They all said it tasted like any regular homemade muffin and they would never have guessed it was vegan. The dozen I made seemed to have disappeared in one day. I was lucky to get one! They had the same texture and flavor of a regular muffin using dairy or egg. This recipe is a keeper!

Check out these other recipes:
Best Banana Bread
Blueberry Lemon Bread
Glazed Meyer Lemon Pound Cake

Perfect Greek Pasta Salad Recipe

We are in the heart of the summer weather here in South Carolina. The scorching sun and humidity do not push me to want to be in the kitchen for very long. I have been utilizing my air fryer a lot to avoid going outside in the heat to grill or to have to turn on the oven. It seems to take forever for my house to cool down once the oven is on. I have been making a variety of lighter dishes, as well as salads. I came across a recipe for Greek pasta salad from Skinnytaste and decided to try it out. I did make a few adjustments because I felt like some of the fruit and vegetable quantities were way too much.

One thing that I love about pasta salad or potato salad is that you can make enough for leftovers for the next day or two. When I made this pasta salad, I was afraid it was too much for my family. It turned out to be so delicious, that it all got devoured over the course of a few days. The recipe is super simple and is definitely one you will want to hang on to. It makes a great side dish for family meals and cookouts.

Greek Pasta Salad

Ingredients: 

one 16-ounce box of pasta (Bow ties or rotini work well)

2 cups of diced English cucumber (skin on)

1 small orange bell pepper, diced

1 small red bell pepper, diced

1/2 of a small red onion finely chopped

1/2 pint of either cherry or grape tomatoes sliced in half

4 ounces crumbled or cubed Feta cheese

1/2 cup of kalamata olives sliced in half

dressing:

1/3 cup olive oil

3 tbsp red wine vinegar

2 tbsp kalamata olive brine

2 tbsp fresh lemon juice

1/2 tsp garlic powder

1 tsp dried oregano

1 tsp Kosher salt

cracked black pepper (optional)

How to make it: 

• Boil pasta in well-salted water according to package instructions. Test for desired doneness and drain. Rinse with cold water, and let it cool at least 10 minutes. 
• Whisk together all of the dressing ingredients.
• In an extra-large bowl, toss pasta, chopped fruit/veggies, and dressing together.
• Add feta at the end. 

Refrigerate and enjoy! Be sure to Pin this recipe for later. 

You might also enjoy these recipes:

• Southern Caviar
• The Perfect Potato Salad to take to a cookout
• Best Deviled Eggs Recipe

Thank you for stopping by today!
Shelly

Bao and Broth Now Open In Optimist Hall, Charlotte NC #LiveNoodsWarmBuns #WeDontCutCorners

After its announcement in 2018, the long-awaited Bao and Broth officially began serving customers at the opening of Charlotte’s new Optimist Hall on Thursday, August 1, 2019.

The ramen and steamed bun shop has long been in the back of Executive Chef Larry Schreiber’s mind. Since 2014, Schreiber served as Executive Chef at and helped open Moffett Restaurant Group’s Good Food on Montford, where his steamed bun was a hit. Now, Larry’s thrilled to be opening his own restaurant purely dedicated to the food concept that has earned him recognition across the Charlotte food scene. This time, he’s added ramen and other Asian delectables that will have Optimist Hall perusers stop in their tracks when they smell his chef-d'oeuvres.

Even the pickiest of eaters will be able to find something at the highly customizable eatery. For $12, those longing for a hot bowl of ramen can choose from a variety of broths, proteins, and toppings to satisfy their craving. There are also vegetarian options, such as the Unctuous onion broth. Ramen not your thing? Check out the listing of baos offered. Despite the title referencing pork belly buns, Bao and Broth ensures that all eaters can enjoy their menu, with additional bun options including schnitzel, chicken, bulgogi, and falafel. If you still can’t get enough, side items, dessert, and the house specialty – rice cakes and pork belly kimchi – are also available.

“I’ve been a part of a few restaurants before but creating these recipes [for Bao and Broth] and testing them has been one of my favorite experiences,” said Schreiber. “Back at Good Food on Montford, we only served one option – the pork bun. Now with this restaurant, we have the capability to expand on it, and it’s been so fun putting together all sorts of flavors to see what mixes well. I think the schnitzel bun has to be my favorite, but I’m excited to see which items our guests like the most.”

The opening of Bao and Broth is part of the first of three restaurant opening phases at Optimist Hall, with the other two set to occur in the early fall. The stall is order-at-the-counter style, and guests can devour their meals either indoors or outdoors at the community seating hall, or at one of the few seats alongside the ramen bar. Schreiber also mentioned there are plans to include online ordering once the stall gets up and running, which will make it even easier to get this delicious food in your mouth as fast as possible.

Bao and Broth’s hours will be 11AM to 9PM Sunday – Thursday, and 11AM to 10PM Friday – Saturday.

Photo credit: Stefanie Haviv
About Bao and Broth:
Open August 1, the ramen and steamed bun shop is owned and operated by head Chef Larry Schreiber. Bao and Broth offers a full menu consisting of traditional Asian bao’s and broths with sides and desserts in accompaniment. Located in Optimist Hall in Suite 5. Head to BaoandBroth.com to learn more.

Southern Caviar aka Black Eyed Pea Salad Recipe

Over the years, I have been to several events where a special dish called "Southern Caviar" was on the buffet table. I have tried it a few times and loved it so much. If you've never tried it before, it's a flavorful and fresh dip/salsa/salad that you eat with tortilla chips. I recently got to thinking about making it myself and did a Pinterest search for recipes. I was overwhelmed by the number of recipes that popped up. I think I gave up after viewing so many and finally decided on a few that really looked delicious. 

I ended up using those recipes as a guide to making my own version. When I made it, I was afraid because it was A LOT. Trust me, we didn't have a whole lot left over once the family tried it. It is so good that you can't stop eating it. The best part is that it's easy to make with no cooking required, which is perfect during the hotter months. Check out the recipe below. 

Ingredients:
2 cans of black eyed peas (drained and rinsed)
1/2 can of black beans (drained and rinsed)
1/2 bag of thawed frozen sweet corn
1/2 cup of finely diced cucumber
1/2 of a medium red onion finely minced
1 jalapeno seeded and finely minced
1 rib of celery finely diced
3 Roma tomatoes chopped
chopped cilantro to your taste, about 3 tbsp

Dressing:
Kosher salt and cracked pepper to taste
5 tbsp olive oil
5 tbsp apple cider vinegar
1 1/2 tsp of sugar

Place all ingredients into a large bowl. Mix dressing ingredients in a small bowl or measuring cup. Toss everything together and serve with your favorite tortilla chips. Easy, huh?

You are supposed to let it sit in the fridge for a couple hours, but some of us could not wait. It is so good with the scoopable variety of tortilla chips or even corn chips. This would be perfect on top of Jasmine rice and then topped with chopped avocado as a vegetarian bowl. Yum!

Check out these other delcious recipes:
The Perfect Potato Salad To Take To A Cookout
Perfect Margarita Recipe
4 Ingredient Greek Pasta Salad

If you try this recipe, let me know what you think. Thanks for stopping by!