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Culinary Tales/ Meats

Air Fryer Corned Beef

Making Corned Beef doesn’t get much easier than this! This tender and juicy corned beef made in the air fryer, is ready in about an hour and you only need a few common ingredients!

Get ready for an amazing St. Patrick’s Day Dinner or even just a way to quell those corned beef cravings by making this recipe in the air fryer!

How To Make Air Fryer Corned Beef

First, you’ll need a corned beef brisket. Most of the time when you purchase a corned beef brisket they come with their own pickling spices packet (which is perfect!)

In addition to those two things, you’ll also need apple cider vinegar, garlic powder, brown sugar, and Dijon mustard.

Start by lining your air fryer basket with foil. Then take the corned beef out of the package. Place it on the foil, setting the seasoning packet to the side.

Preheat the air fryer to 350 degrees.

In medium sized bowl mix the mustard and brown sugar together. Add the garlic powder and apple cider vinegar and stir until fully combined. Pour the mixture over top of the corned beef, spreading it evenly.

Finally, sprinkle the pickling season on the top of the beef. Place the corned beef into the air fryer and set the timer for forty minutes.

When the timer goes off, use a spoon to collect the juices at the bottom of the foil and baste the top of the corned beef. You can also add a few teaspoons of water to it to keep it from getting dry.

Set the timer for an additional 15-20 minutes. After it goes off the next time, check the internal temperature of the meat and make sure it’s at 145 degrees or higher.

Remove the corned beef from the air fryer and allow it to rest for about 15 minutes. Then slice the brisket against the grain for nice, tender results!

What Do You Serve With Corned Beef?

Traditionally corned beef is served with cabbage! You can also serve it with sauerkraut. I have a wonderfully easy recipe for Air Fryer Sauerkraut here!

Of course you can also serve it up with any of your favorite vegetables or starches. We love pairing it with these crispy Lyonnaise Potatoes !

What Can I Do With Leftover Corned Beef?

Store any leftovers in the fridge in an airtight container for 2-3 days. You can reheat leftovers in the microwave, oven, or right back in the air fryer. Set the air fryer to 375 degrees and heat, after about five minutes check to see if it’s reached your desired temperature.

You can also make a nice breakfast hash, reuben sandwiches, or even reuben sliders with the leftover corned beef. If you like this one check out my recipe for Air Fryer Reuben Sliders here !

February 9, 2022
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Culinary Tales

Air Fryer Prime Rib

This Air Fryer Prime Rib is tender and flavorful! Cooking prime rib in the air fryer is such an easy way to cook this wonderful cut of meat. It’s the perfect entree for special occasions or just because!

Preparing The Meat

Start by selecting the right piece of meat. To cook a prime rib in your air fryer, you’ll first have to select a size that fits in it. This depends on what type of air fryer you have. The prime rib pictured is about 6 lbs. This one was made in the Ninja Foodi 5-in-1 Indoor Grill plus Air Fryer. This is the type of air fryer that has a drop in basket. However, I don’t sue the basket for this recipe I place the prime rib right into the base pan. I can fit up to an 8 lb roast in mine.
Consider the size of your basket, base pan, or rack while shopping and If you can’t find just the right cut you can always ask the butcher to cut one, specially for you or you can trim it up at home how you see fit.

Remove the meat from the packaging. If there are any strings or pop up thermometers on it, go ahead and remove them. They aren’t necessary for this. Although you will need a good meat thermometer on hand to temp it once it gets close to being done!


Preheat your air fryer to 390 degrees.

Cover prime rib generously in olive oil. Then rub it with the crushed garlic. Next, season with salt, black pepper, smoked paprika, and garlic powder. Finally, sprinkle with your fresh Rosemary and Thyme.

Air Frying The Prime Rib

Place the prepared prime rib into your base pan or basket. Place in the air fryer and cook for about 20 minutes.
Then turn the air fryer down to 325 degrees. Continue cooking for an additional 55-65 minutes. Using a thermometer to check the internal temp. Place it direct into the middle most part of the meat and away from the bone.
It should temp at about 135 degrees. This will give you a medium cook on it.
If the temperature is still too low also it to cook for an additional 8-10 minutes and check again. Once it’s reached your desired doneness promptly remove it from the air fryer.

Resting The Meat

Allow the meat to rest for 20-30 minutes. When you’re done cooking a prime rib you always want to allow it to rest or stand before slicing into it. This allows the meat to sort of “trap” the juices in. If you cut too soon they can all escape leaving you with a dryer piece of meat.

What Pairs Well With Prime Rib?

What pairs well with prime rib? My first thought is always au jus! Some might even say au jus is necessary when prime rib is involved! You also can’t go wrong with a good Creamy Horseradish Sauce!


As for sides we love these Air Fryer Twice Baked Potatoes they are perfectly complimentary to the meat!


Air Fryer Prime Rib

Print Recipe
Serves: 6 Cooking Time: 80 Minutes

Ingredients

  • 5-6 lb Prime Rib
  • 3 Tbsp Olive Oil
  • 1 ½ Tsp Salt
  • 1 ½ Tsp Black Pepper
  • 1 Tsp Smoked Paprika
  • 1 Tsp Garlic Powder
  • ¼ Cup Crushed Garlic
  • 2 Tbsp Fresh Herbs (Rosemary &
  • Fresh Thyme - Chopped)

Instructions

1

Preheat your air fryer to 390 degrees.

2

Cover prime rib generously in olive oil. Rub with the crushed garlic.

3

Season with salt, black pepper, smoked paprika, and garlic powder.

4

Sprinkle with your fresh herbs!

5

Place in the air fryer pan and “air fry” or “air crisp” for about twenty minutes.

6

Turn air fryer temperature down to 325 degrees and cook for an additional 50-60 minutes.

7

Use a thermometer to check the internal temp.

8

Meat should temp to about 135 degrees. Remove from air fryer and allow to rest for about 20 minutes before slicing!

December 19, 2021
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Culinary Tales/ Sweet Things

Mint Chocolate Chip Brownies

Mint and chocolate pair perfectly together. These brownies are a classic flavor combination taken to the next level. They’re chocolatey & fudgy, with a delicate mint frosting!

These are so good that this batch won’t last long! If you do have any leftovers though, place them in the freezer for an extra tasty treat!

Mint Frosting

You can go ahead and make the frosting first or you can make it while the brownies are baking. To make the frosting you’ll need:

  • Vanilla Frosting
  • Butter
  • Salt
  • Peppermint Extract
  • Green Food Coloring

In a large bowl combine frosting, butter, salt, and peppermint extract. Mix well. Next, add the green food coloring. Just two drops at a time, until you reach the desired shade of green. It took me about 5 drops.

Cover the frosting and place it in the fridge to thicken up.

Mint Chocolate Chip Brownies

To make the brownies:

Pre heat oven to 350 degrees.

Spray an 11×7 inch Pyrex dish evenly with non-stick cooking spray.

In a large microwave safe bowl add 8 tbsp butter & bittersweet chocolate chunks. Microwave in 15-30 sec intervals for about 1 minute or until melted, stirring occasionally.

Remove from microwave. Gradually add unsweetened cocoa powder. Stirring as you go.

Next, add the light brown sugar and the all purpose flour. Mix well.

Then, add the vanilla extract, 1 tbsp peppermint extract, eggs, and salt to the bowl. Mix together until everything is smooth.

Fold in ½ cup of mini chocolate chips. Pour brownie batter into greased dish. Place in oven for about 25 minutes, turning dish around halfway through cooking time (To ensure it cooks evenly.).

Brownies are done when an inserted toothpick cones out mostly clean. They will be a little fudgey and you don’t want to over cook them.

Allow brownies to cool fully before frosting.

Once cool, spread brownies evenly with frosting and top with the remaining mini chocolate chips!

Tips: You can also line the bottom of the dish with parchment paper instead of spraying with cooking spray, this will help brownies to be removed more easily.

Sometimes that crisp, chewy edge is perfect with the soft, fudgey center but, if you feel  the edges are getting too brown, too quickly you can always cover it loosely with foil.

Notes: Brownies can be kept in the fridge for about a week or frozen for up to 3 months.

Mint Chocolate Chip Brownies

Print Recipe
Serves: 12-16 Cooking Time: 25-30 minutes

Ingredients

  • 1/2 Cup bittersweet choc chunks
  • ½ Cup Unsweetened Cocoa Powder
  • 8 Tbsp Butter (softened)
  • 1 1/2 Cups light brown sugar
  • 3 Large Eggs
  • 1 Tbsp vanilla extract
  • 3/4 Cup All Purpose Flour
  • 1/2 Tsp Salt
  • 1 Cup Mini Chocolate Chips
  • 1 Tbsp Peppermint Extract
  • Frosting:
  • 2 16 oz containers of Vanilla Frosting
  • 2 Tbsp Butter (softened)
  • Pinch of Salt
  • 1-2 Tbsp Peppermint Extract
  • 5 Drops of Green Food Coloring

Instructions

1

Pre heat oven to 350 degrees.

2

Spray an 11x7 inch Pyrex dish evenly with non-stick cooking spray.

3

In a large microwave safe bowl add 8 tbsp butter & bittersweet chocolate chunks.

4

Microwave in 15-30 sec intervals for about 1 minute or until melted, stirring occasionally.

5

Remove from microwave.

6

Gradually add unsweetened cocoa powder. Stirring as you go.

7

Next, add the light brown sugar and the all purpose flour. Mix well.

8

Then, add the vanilla extract, 1 tbsp peppermint extract, eggs, and salt to the bowl. Mix together until everything is smooth.

9

Fold in ½ cup of mini chocolate chips.

10

Pour brownie batter into greased dish.

11

Place in oven for about 25 minutes, turning dish around halfway through cooking time (To ensure it cooks evenly.).

12

Brownies are done when an inserted toothpick cones out mostly clean. They will be a little fudgey and you don’t want to over cook them.

13

Allow brownies to cool fully before frosting.

14

Once cool, spread brownies evenly with frosting and top with the remaining mini chocolate chips! You can make the frosting ahead of time or while the brownies are baking.

15

To make the frosting:

16

In a large bowl combine 32 oz of frosting (or 2 16 oz pre made containers), 2 tbsp softened butter, a pinch of salt, and 1-2 tbsp peppermint extract.

17

Mix well.

18

Next, add the green food coloring - 2 drops at a time until you have reached the desired color of green. This took about 5 drops total. Place frosting in fridge to thicken up.

March 29, 2021
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Culinary Tales/ Meats

Chicken Enchilada Dip

This dip is creamy, saucy, and so flavorful! Chicken Enchilada Dip combines your favorite flavor profiles from Chicken Enchiladas into a shareable, munchable snack!

To make this dip I used my Slow Cooker Shredded Chicken , but you can also use Rotisserie Chicken to save time. I really love the extra depth the seasoned taco chicken gives it though and we always have leftovers of that chicken so it works out perfectly!

You’ll also need cream cheese, enchilada sauce, pinto beans, refried beans, cheddar cheese, and cilantro.

Chicken Enchilada Dip

Start by pre heating your oven to 350 degrees. In an oven safe dish (I used a small pyrex.) start layering your dip.

First spread your refried beans on the bottom. Then, on top of that spread a layer of cream cheese.

Next, add the enchilada sauce & the pinto beans.

Then take your shredded chicken covering the top.

Finally, add shredded cheddar cheese.

Place it in the oven for about 15-20 minutes. Once the dip is bubbling and starting to brown on top you’ll know its ready!

Garnish with Cilantro all over! I also added chopped tomatoes and a fresh squeeze of lime (totally optional!)

Chicken Enchilada Dip

Print Recipe
Serves: 6-8 Cooking Time: 20 minutes

Ingredients

  • 1 1/2 Cups Chicken (Cooked & Shredded)
  • 1 Cup Refried Beans
  • 4 Tbsp Cream Cheese
  • 1 Cup Pinto Beans
  • 1/2 Cup Enchilada Sauce
  • 1/2 Cup Shredded Cheddar Cheese
  • Handful of Cilantro

Instructions

1

Preheat oven to 350 degrees.

2

Using an oven safe dish - spread your refried beans on the bottom. On top of that spread a layer of cream cheese.

3

Next, add the enchilada sauce & the pinto beans.

4

Place the shredded chicken on top.

5

Finally, cover with shredded cheddar cheese.

6

Place i the oven for 15-20 minutes.

7

Once the dip is bubbling and starting to brown on top you'll know its ready!

8

Garnish with cilantro (Optional: and diced tomatoes/lime wedge.)

If you like this dip recipe be sure to check out this Chili Cheese Dog Dip too!

February 6, 2021
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Culinary Tales/ Sweet Things

No-Bake Red Velvet Cheesecake Truffles

With Valentine’s Day around the corner whipping up these easy and delicious No-Bake Red Velvet Cheesecake Truffles is a must! Besides Valentine’s they are also perfect for an array of holidays or even if you just want a quick way to satisfy your sweet tooth.

No-Bake Red Velvet Cheesecake Truffles

They’re made with cream cheese, cocoa powder, red food coloring, vanilla extract, brown sugar, melting chocolate, and sprinkles!

Start by letting the cream cheese soften by placing it on the counter at room temp for about 30 minutes before hand.

Place your softened cream cheese, cocoa powder, brown sugar, red food coloring, and vanilla in a large bowl.

Using a hand mixer , mix until well blended. Place your cream cheese mixture in the freezer for about 30 minutes to an hour. You want it to be a thick enough consistency to hold form.

Line a small baking tray with parchment paper. Remove your cream cheese mixture from the freezer. Scoop the mixture into small balls one by one placing them a few inches apart on the tray.

Once you’ve filled your try place it in the freezer for another 30 minutes. This is to make sure they’re really solid before dipping and to give us time to get our chocolate melted. The melting chocolate is very temperamental and cools quickly so, be sure to have everything ready to dip before heating it up.

To melt the chocolate follow the directions on your package. I placed mine in a pot on the stove on low heat. Stirring it. At one point it started to thicken a little too much so I added a smidge of butter to loosen it up.

Dip each ball in the chocolate using a fork. Then place it on the parchment paper and quickly add sprinkles. Remember the chocolate hardens quickly!

Once you’ve finished dipping and decorating, they’re ready to enjoy. If you’re not serving them right away be sure to keep them refrigerated!

No-Bake Red Velvet Cheesecake Truffles

Print Recipe
Serves: 16-18

Ingredients

  • 2 Blocks Cream Cheese (softened)
  • 1/4 Cup Brown Sugar
  • 1 1/2 Tbsp Vanilla Extract
  • 1/2 Cup Unsweetened Cocoa Powder
  • 3-4 Drops Red Food Coloring
  • Package Melting Chocolate
  • Heart Sprinkles

Instructions

1

Place your softened cream cheese, cocoa powder, brown sugar, red food coloring, and vanilla in a large bowl.

2

Using a hand mixer , mix until well blended.

3

Place your cream cheese mixture in the freezer for about 30 minutes to an hour.

4

Line a small baking tray with parchment paper. Remove your cream cheese mixture from the freezer.

5

Scoop the mixture into small balls one by one placing them a few inches apart on the tray.

6

Once you've filled your try place it in the freezer for another 30 minutes.

7

To melt the chocolate follow the directions on your package. Once chocolate is melted use a fork to dip them - one at a time.

8

Placing each on the parchment paper, quickly add sprinkles.

January 24, 2021
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Cocktails/ Culinary Tales

Autumn Breeze Cocktail

Move over Sea Breeze, look out Bay Breeze .. here comes the Autumn Breeze. This little cocktail has become my new go to drink at home! It only takes 4 ingredients and it’s perfectly refreshing with crisp fall flavors.

To make this you’ll need Fireball Whisky, Vodka, Simply Peach Juice, and Simply Apple Juice.

Start by filling a tall glass with ice. Pour one ounce of Fireball in to the glass. Then pour in one ounce of Vodka into the glass.

Next, add one ounce of Simply Apple. Top with about half an ounce of Simply Peach. Stir well.

Finally, garnish with an apple slice and sprig of rosemary.

Autumn Breeze

Print Recipe
Serves: 1 Cooking Time: 5 minutes

Ingredients

  • 1 oz Fireball Whisky
  • 1 oz Vodka
  • 1 oz Simply Apple (Juice)
  • 1/2 oz Simply Peach (Juice)

Instructions

1

Fill glass with ice.

2

Add Fireball & Vodka.

3

Then add the Simply Apple.

4

Top with Simply Peach.

5

Stir, and garnish with apple slices and rosemary!


.

December 15, 2020
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Culinary Tales/ Savory Vegetables

Instant Pot Mashed Potatoes

So, we’ve had the instant pot for awhile and I’ve yet to make one of the simplest dishes there is: Mashed Potatoes! Instant Pot Mashed Potatoes are fairly easy to make and delicious.

Another plus to making the mashed potatoes in the instant pot is that it frees up your stove and time to cook the rest of your dinner! Especially helpful on Thanksgiving Day or just when you’ve got a lot of different things to cook in general.

Instant Pot Mashed Potatoes

To make these you’ll need potatoes (Russet or Yukon), water, milk, butter, salt, and just a smidge of cream cheese.

Start by peeling and cutting the potatoes into smaller chunks.
Place them in your instant pot liner and add your water.
Place the lid on top of the pot, seal it, and place it on manual for 8 minutes.
Once they’re done cooking switch to vent and quick release!
Next, drain them.
Add the milk, butter, cream cheese. Mix and mash them well. Make sure there aren’t any lumps.

They are ready to enjoy! You can also leave them in the instant pot on warm while you prepare the rest of the dinner!

[You can make them Dairy Free as well. Follow the same directions as above but, instead of the milk, butter, and cream cheese – you’ll add a dairy free margarine spread like country crock, almond milk, and chicken broth!]

Instant Pot Mashed Potatoes

Print Recipe

Ingredients

  • 2-3 lbs Potatoes (Russett or Yukon)
  • 1 Cup Milk
  • 1/2 Cup of Water
  • 1/2 Stick of Butter
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tbsp Cream Cheese

Instructions

1

Start by peeling and cutting the potatoes into smaller chunks.

2

Place them in your instant pot liner and add your water.

3

Place the lid on top of the pot, seal it, and place it on manual for 8 minutes.

4

Once they're done cooking switch to vent and quick release!

5

Next, drain them.

6

Add the milk, butter, cream cheese, and seasonings.

7

Mix and mash at the same time.

December 7, 2020
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Culinary Tales/ Sweet Things

Pumpkin Spice Sheet Pan Pancakes

Want to make your life a little easier? Three words : Sheet Pan Pancakes. If you haven’t tried these yet, they’re a must! They really simplify the pancake making process and they are so tasty! Pumpkin Spice Sheet Pan Pancakes make a simple fall weekend even better!

Someone pouring syrup over a stack of Sheet Pan Pancakes.

Pumpkin Spice Sheet Pancakes

Pre heat the oven to 400 degrees. In a large bowl mix together the melted butter, buttermilk, vanilla extract, and eggs. In a separate bowl mix the dry ingredients – flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Combine your two bowls, mixing them together really well.

Grease or line a baking sheet. Pour the mixed batter onto the sheet pan. Top with white chocolate chips.

Place in the oven and bake for about twenty minutes. Once they are fully cooked remove them from the oven.

Someone lifting the pancakes out of pan with spatula.

Let cool for about 5 minutes and cut into rectangles. Serve with butter and syrup!

Stack of pumpkin spice sheet pan pancakes with butter.

Pumpkin Spice Sheet Pan Pancakes

Print Recipe
Serves: 6-8 Cooking Time: 25-30 minutes

Ingredients

  • 6 Tbsp Butter
  • 3/4 Tsp Salt
  • 5 Tsp Baking Powder
  • 1/4 Cup Brown Sugar
  • 3/4 Tsp Pumpkin Pie Spice
  • 1 Tsp Vanilla Extract
  • 2 Eggs
  • 3 Cups All Purpose Flour
  • 2 1/2 Cups of Buttermilk

Instructions

1

Pre heat the oven to 400 degrees. In a large bowl mix together the melted butter, buttermilk, vanilla extract, and eggs.

2

In a separate bowl mix the dry ingredients - flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.

3

Combine your two bowls, mixing them together really well.

4

Grease or line a baking sheet. Pour the mixed batter onto the sheet pan.

5

Top with white chocolate chips.

6

Place in the oven and bake for about twenty minutes.

7

Once they are fully cooked remove them from the oven.

8

Let cool for about 5 minutes and cut into rectangles. Serve with butter and syrup!

Stacked pancakes with syrup being poured on them, Sheet pan of pancakes in background.

A stack of pumpkin pancakes with a glass of milk.
November 11, 2020
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