Browsing Category

Recipes

Air Fryer Entrée Gluten-Free Recipes Starter

Air Fryer Chicken Wings – Spicy, Sweet & Savory

Air Fryer Chicken Wings - Spicy, Sweet & Savory | The Foodie Eats

Air Fryer Chicken Wings

Spicy, Sweet & Savory

I don’t know about you, but I’m kinda sick of regular ol’ buffalo wings. I guess I’ve reached the point in life where I’ve nearly eaten too many of them. Well… that’s not entirely true. There’s one exception to this “rule”. If there’s a truly amazing sauce, I can still put away a dozen (or two) in one sitting. I’m happy to report that these Air Fryer chicken wings fall into the latter category.

And as Always… Please Pin & Share the Love!

Air Fryer Chicken Wings - Spicy, Sweet & Savory | The Foodie Eats

Air Fryer Chicken Wings - Spicy, Sweet & Savory
Author: 
 
Ingredients
  • 2 pounds fresh chicken wings
  • salt & pepper
  • 2 Tbsp. butter
  • ½ cup Franks Original (not the buffalo)
  • ¼ cup molasses
Instructions
  1. In a large bowl - season chicken wings with salt and pepper to taste. Then fold wings into triangles by tucking the tip behind the drumette. Place wings into Air Fryer in a single layer with the tips facing down.
  2. Set Air Fryer timer for 20 minutes and cook at 400 degrees. After 10 minutes pass, flip the wings so that the tips are facing up. Then flip again every 5 minutes after that.
  3. Meanwhile, wash the same large bowl and set aside. Melt butter in microwave then add to bowl and combine with Franks and molasses. Whisk until fully combined.
  4. Once cook time is complete - add wings to bowl and toss well to coat fully.
  5. Place wings back in Air Fryer (tips down) and cook for another 5 minutes at 350 degrees.
  6. Remove wings and transfer to a plate with a paper towel to drain excess fat.
  7. Serve and enjoy!

Air Fryer Chicken Wings - Spicy, Sweet & Savory | The Foodie Eats

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Soup

Grandma B’s Instant Pot Chicken and Rice

Instant Pot Chicken and Rice | The Foodie Eats

Grandma B’s Instant Pot Chicken and Rice

Some of my most vivid memories are attached to food. And I don’t think I’ve ever known a cook as good and my Grandma B. I remember growing up and being amazed at how good even her rice tasted. She is no longer with us, so I can’t ask – but I’m pretty sure this Instant Pot Chicken and Rice recipe is similar. Even if it isn’t, it sure reminds me of eating in her kitchen after school. And that’s just fine with me.

And as Always… Please Pin & Share the Love!

Grandma B's Instant Pot Chicken and Rice | The Foodie Eats

5.0 from 1 reviews
Grandma B's Instant Pot Chicken and Rice
Author: 
 
Ingredients
  • 4 lb. whole young chicken
  • 2 quarts water
  • 2 cups long grain white rice (we like basmati)
  • 4 tsp. salt
  • 2 tsp. black pepper - separated
  • 2 Tbsp. lemon juice
Instructions
  1. Place whole chicken in Instant Pot breast side up, then add water, salt, and 1 teaspoon of pepper. Lock lid, close vent, and set manual timer for 25 minutes on high pressure.
  2. Once cook time is complete, allow pressure to release naturally (will take about 30 minutes). Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!
  3. Add lemon juice and rice to broth, then mix well. Lock lid, close vent, and set manual timer for 4 minutes on low pressure.
  4. Meanwhile - remove all the meat from the bones and tear into medium-size pieces. Throw away all the skin and bones.
  5. Once cook time is complete, quick-release pressure. (If liquid starts to come out of vent, just close it and wait a minute or two. Sometimes the rice will produce those starchy bubbles.) Then remove lid and add chicken and 1 teaspoon black pepper to pot. Mix well.
  6. Serve and enjoy!
Notes
I would recommend not covering the rice after it's cooked. This will cause the rice to continue to cook and become mushy.

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Recipes Side Vegan

Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad with Nutritional Yeast Vinaigrette - The Foodie Eats

Kale and Brussels Sprout Salad

With Nutritional Yeast Vinaigrette

With all the extra treats of the holiday season making their way into our bellies, we definitely need to work in salad for dinner every now and then. This kale and Brussels sprout salad is hearty enough for a full meal! And the options are endless, as you can switch out whatever fruits you have on hand. Since it’s currently in between fall and winter, our grocery store had the best prices on apples and pears. So that’s what we used.

And as Always… Please Pin & Share the Love!

Kale and Brussels Sprout Salad with Nutritional Yeast Vinaigrette - The Foodie Eats

5.0 from 1 reviews
Kale and Brussels Sprout Salad
Author: 
 
Ingredients
  • 1 lb. Brussels sprouts
  • 1 small bunch kale - de-ribbed, shredded
  • 4 radishes - cut into eighths
  • 1 apple - diced
  • 1 pear - diced
  • 5 Tbsp. lemon juice - separated
  • ½ cup golden raisins
  • ¼ cup cider vinegar
  • ¼ cup agave nectar
  • 2 tsp. salt
  • ¼ tsp. black pepper
  • 1 Tbsp. sugar
  • ¼ cup nutritional yeast
  • ¼ cup grapeseed oil
Instructions
  1. Slice off the stems of the Brussels sprouts and remove outer leaves individually. Then thinly slice the inside, so there is nearly no waste. Once you dice the apple and pear, immediately toss them in 2 Tbsp. lemon juice to prevent discoloration. In a large bowl, combine Brussels sprouts, kale, radishes, apple, pear, and raisins. Give a good toss!
  2. In a medium bowl - whisk together the 3 Tbsp. lemon juice, vinegar, agave nectar, nutritional yeast, sugar, salt, and pepper until the liquid appears creamy. Then slowly whisk in the oil.
  3. Pour dressing over salad and toss well to evenly coast all the ingredients. Let stand for at least 15 minutes (and up to an hour refrigerated) before serving. This will help the hearty greens "soften" just a little bit.
  4. Serve and enjoy!

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Recipes Side Starter

Brown Sugar Bacon

Brown Sugar Bacon with Cracked Black Pepper | The Foodie Eats

Brown Sugar Bacon

With Cracked Black Pepper

Earlier this week, my wife asked for Cobb salads for dinner. Then, out of nowhere, I felt the need to do something different with the bacon. This brown sugar bacon recipe with cracked black pepper recipe was the result. But do we really ever need a reason for another bacon recipe? I think not.

And as Always… Please Pin & Share the Love!

Brown Sugar Bacon with Cracked Black Pepper | The Foodie Eats

5.0 from 2 reviews
Brown Sugar Bacon with Cracked Black Pepper
Author: 
 
Ingredients
  • 1 lb. thick cut bacon
  • ¼ cup brown sugar - loosely packed
  • ¼ tsp. black pepper (about 20 turns of pepper mill)
Instructions
  1. Preheat oven to 400 degrees.
  2. Cover large rimmed baking sheet with aluminum foil. Place rack on baking sheet and arrange bacon in single layer. Gently rub brown sugar evenly over bacon, then top with pepper.
  3. Bake for 20 25 minutes, until desired crispness is reached. Then cool for at least 5 minutes.
  4. Serve and enjoy!

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Baby Lima Beans

Instant Pot Baby Lima Beans (aka Butterbeans) | The Foodie Eats

Instant Pot Baby Lima Beans

Baby lima beans (aka butterbeans) are one of my favorite foods in the whole world. And that’s not an exaggeration. I can eat a bowl of these for breakfast, and I often do. That being said… there’s something so convenient about being able to (sometimes) cook without thinking. Well, these Instant Pot baby lima beans couldn’t be any more simple to make – not to mention incredibly delicious!

And as Always… Please Pin & Share the Love!

Instant Pot Baby Lima Beans (aka Butterbeans) | The Foodie Eats

Instant Pot Baby Lima Beans
Author: 
 
Ingredients
  • 28-30 oz. fresh frozen baby lima beans
  • 3 cups water (really just enough to cover beans)
  • ½ tsp. black pepper
  • 2 Tbsp. butter (can sub vegan butter)
  • 1 bay leaf
  • 1 tsp. salt
Instructions
  1. Place beans, water, black pepper, and butter in IP. Lock lid, close vent, and set manual time for 7 minutes on low pressure.
  2. Once cook time is complete, allow pressure to release naturally (about 10 minutes).
  3. Open lid and add salt. Mix well, then allow to sit for at least 10 minutes on warm setting.
  4. Serve and enjoy!
Notes
If you add the salt before cooking, the skin of the beans will be tougher. It is kind of a rule of thumb to always add salt to beans AFTER they are cooked.

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Soup

Instant Pot Chili

Instant Pot Chili | The Foodie Eats

Instant Pot Chili

In Just 3 Easy Steps!

No other food on Earth speaks to my soul the way a hot bowl of chili does on a cold winter night. And since we’re (finally) expecting some cold weather this week, it’s only right that we share this adaptation of our Granny’s chili. I’d be willing to put this Instant Pot chili recipe up against any other one that you find. But, I could be biased since she is my Granny.

And as Always… Please Pin & Share the Love!

Instant Pot Chili | The Foodie Eats

Instant Pot Chili
Author: 
 
Ingredients
  • 2 lbs. ground beef
  • 1 tsp. black pepper
  • 3 tsp. salt - divided
  • 1 large onion - diced
  • 1 Tbsp. garlic - minced
  • 2 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • ¼ tsp. cayenne
  • 1 tsp sugar
  • 1 large green pepper - diced
  • 28 oz. can tomatoes - petite diced
  • 1 cup chicken stock
  • 1 bay leaf
  • 2 cans red kidney beans - drained and rinsed
  • 1 can creamed corn
  • 2 Tbsp. cornstarch
  • 3 Tbsp. water
Instructions
  1. Using sauté setting - Place beef, onion salt, and pepper in IP and cook until beef is fully browned, mixing often. Once nearly finished, add garlic for the last minute.
  2. Stir in chili powder, cumin, oregano, cayenne, sugar, green pepper, tomatoes, chicken stock, beans, creamed corn, and bay leaf. Lock lid, close vent, and switch to manual setting for 12 minutes on high pressure.
  3. Meanwhile - In small bowl, stir water and cornstarch until smooth.
  4. Once cook time is complete, allow pressure to release naturally. Then remove lid and switch back to sauté setting. Add beans and cornstarch mixture to the IP and stir until it thickens, about 3 minutes.
  5. Switch IP to warm setting, then serve and enjoy!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Hoppin John

Instant Pot Hoppin John | The Foodie Eats

Instant Pot Hoppin John

Vegan or Not!

With the new year approaching, I feel it’s only right that we share a southern tradition with you: black-eyed peas! And the legend says that eating them for New Year’s Day will bring good fortune. Well, I may not be a big believer in luck, but I am one who loves traditions. So please enjoy this incredibly easy Instant Pot Hoppin John recipe. And if you make two minor adjustments, it becomes as vegan as it gets!

And as Always… Please Pin & Share the Love!

Instant Pot Hoppin John | The Foodie Eats

Instant Pot Hoppin John
Author: 
 
Ingredients
  • 1 medium onion (about ½ cup) - diced
  • 1 carrot - peeled, diced
  • 2 celery ribs - diced
  • ½ jalapeno - diced
  • 2 Tbsp. bacon grease (or olive oil)
  • 2 tsp. garlic - minced
  • 1 Tbsp. apple cider vinegar
  • 1 cup rice
  • 2½ cups chicken or vegetable stock
  • 6 sprigs thyme (leaves only, about 1 tsp.)
  • 1 bay leaf
  • 2 tsp. sea salt
  • 28 oz. frozen field peas and snaps
Instructions
  1. Using sauté setting - heat oil, then add onion, carrot, celery, and jalapeno. Cook for 4 minutes, stirring frequently. Then add garlic and vinegar and cook 30 seconds. Next, add the rice and cook for another 30 seconds, stirring constantly.
  2. Add stock, thyme, bay leaf, and salt and mix well. Then add peas and mix again.
  3. Finally, lock lid, close vent, and switch to rice setting (12 minutes, low pressure).
  4. Once cook time is complete, allow pressure to release naturally (about 10 minutes).
  5. Serve and enjoy!

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Dessert Recipes

Kahlua Red Velvet Cake with Baileys Cream Cheese Icing

Kahlua Red Velvet Cake with Baileys Cream Cheese Icing | The Foodie Eats

Kahlua Red Velvet Cake

with Baileys Cream Cheese Icing

As a kid growing up, my Aunt Ula Mae’s red velvet cake was hands down my favorite dessert. And I’m pretty sure that her recipe is legendary in my home town. She would cook one for our family every year when I was a kid. But as I grew up, moved away, and spent less and less time in Apopka, I had fewer tastes of that magical cake. So it has become one of my missions in life to create another red velvet cake that has  that same richness and depth of flavor. And I actually believe this Kahlua red velvet cake with Baileys cream cheese icing comes close! And with a boozy kick!

I Love These Cake Pans!

And as Always… Please Pin & Share the Love!

Kahlua Red Velvet Cake with Baileys Cream Cheese Icing | The Foodie Eats

 

The Method

Kahlua Red Velvet Cake with Baileys Cream Cheese Icing
Author: 
 
Ingredients
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ¼ cup unsweetened cocoa powder
  • 1 tsp. salt
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 1 cup buttermilk
  • 1 tsp. vanilla extract
  • 2 oz. red food colloring
  • 3 mini bottles Kahlua (about ⅔ cup)
  • 1 tsp. white vinegar
  • 8 oz. cream cheese - softened
  • 2 sticks butter - softened
  • 1½ cups powdered sugar
  • 2 mini bottles Baileys Irish Cream (about ½ cup)
Instructions
  1. Preheat oven to 325 degrees. Then prepare two 9-inch cake pans by greasing with vegetable shortening and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra.
  2. First, in a large mixing bowl - whisk together flour, baking soda, baking powder, cocoa powder, and salt.
  3. Next, in a separate large bowl - using a hand mixer, combine the sugar and vegetable oil. Then, one at a time, add remaining wet ingredients - eggs, buttermilk, vanilla and red food coloring, vinegar, and Kahlua.
  4. Slowly add the wet ingredients to the dry ingredients, a little at a time. Mix just until fully combined, do not over-mix.
  5. Then pour batter into pans. Should be about 3 cups per pan.
  6. Now bake for about 35-40 minutes. Or until a test toothpick comes out clean.
  7. Remove pans and let cool for at least 10 minutes before removing cakes. Then, once pans are warm to touch, transfer cakes to a cooling rack and let cool completely before icing.
  8. Meanwhile - Place the butter, cream cheese, and 1 mini bottle of Baileys in a mixing bowl an mix together for a few minutes, until creamy. Slowly add the powdered sugar a little bit at a time. Then add the second bottle of Baileys and mix until fully incorporated. Lastly, increase to the highest speed until whipped texture is achieved.
  9. Frost the cakes in the style of your choice. And enjoy!

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Drink Gluten-Free How To Recipes

Homemade Eggnog

Homemade Eggnog | Aged & with a Modern Twist | The Foodie Eats

Homemade Eggnog

Aged & With a Modern Twist

Christmastime is my favorite time of the year for sure. And one of the reasons is because of all the treats that are associated with this season. I specifically look forward to eggnog. But I’ve never actually made homemade eggnog until now! So I did a TON of research figuring out what method I’d like to try and what flavors I wanted to use. And the result was nothing less than amazing.

Why This Easy, No-Cook Method is Okay!

Understandably, people have reservations about consuming raw or undercooked eggs. So when I began to see that several methods of making eggnog didn’t use any heat, I did a little research about eating raw eggs. In a nutshell, this is what I learned… The American Egg Board estimates that about 1 in every 20,000 eggs contains traces of salmonella. So that’s a percentage of 0.005% (five one-thousandths of one percent) – meaning the average person in America will come across a contaminated egg about once every 84 years.

My favorite part of this recipe is how simple it is to make. And you only need one dish – a blender! You simply add the ingredients in order one at a time. It really could not be any easier. And in my opinion, with the addition of non-traditional sherry, it’s one of the most delicious eggnogs I’ve ever tasted. I personally find the grocery store choices to be too thick and too sweet.

Here’s a little peace of mind for anyone who’s worried. Because this homemade eggnog recipe contains more than 20% alcohol, any possible traces of salmonella bacteria will be killed the longer you let it age. So that means that if you wait 2-3 weeks, there is no possibility of any bacteria remaining. But, if you’re like me, I’m taking the chance and drinking it today. I mean, what are the odds? Basically, you have a once in a lifetime chance.

And as Always… Please Pin & Share the Love!

Homemade Eggnog | Aged & with a Modern Twist | The Foodie Eats

5.0 from 1 reviews
Homemade Aged Eggnog
Author: 
 
Ingredients
  • 3 eggs
  • ⅓ cup sugar
  • 1 cup whole milk
  • ½ cup heavy cream
  • ½ cup bourbon
  • ¼ cup dry sherry
  • ¼ tsp. nutmeg
  • pinch of salt
Instructions
  1. In a blender on lowest speed setting - add eggs and blend until fully broken up into a homogenous mixture. Then (while blender is still going) slowly add each ingredient on list, one at a time, in order as listed.
  2. If you wish to age the nog... Pour into tightly sealed container and keep refrigerated for 2-3 weeks. Otherwise... refrigerate for several hours, until well chilled.
  3. Pour into glass and top with freshly grated nutmeg. Enjoy!

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Entrée How To Recipes

Thanksgiving Turkey – Juicy Meat & Crispy Skin

Thanksgiving Turkey

Juicy Meat & Crispy Skin

I’ve had a love/hate relationship with turkey my whole life. On one hand, I love it when it’s good. But more often than not, it’s dry, overcooked, and a complete waste of space on my Thanksgiving plate. Last year I discovered the absolute best way to cook a turkey: to spatchcock it! Basically, spatchcocking is butterflying the turkey so that it lays flat on your roasting tray rather than round. Not only does this decrease the cook time, but also exposes most of the skin to direct heat. And let’s be honest, isn’t that the best part? So please enjoy this Thanksgiving turkey recipe. I know my family will for years to come.

How to Spatchcock A Turkey

 

And as Always… Please Pine & Share the Love!

Thanksgiving Turkey | The Foodie Eats

Thanksgiving Turkey - Juicy Meat & Crispy Skin
Author: 
 
Ingredients
  • 15 lb. young turkey
  • cold water - about a gallon (enough to cover turkey)
  • ¾ cup kosher salt
  • ½ cup sugar
  • 25 garlic cloves - crushed and peeled
  • 12 sprigs rosemary
  • 40 sprigs thyme
  • 2 large onions - roughly chopped
  • 4 lemons - sliced
  • ¼ cup black peppercorns
  • 1 bunch parsley - torn
  • 2 large onions - sliced
  • 4 large carrots - cut into 2-inch chunks
  • 4 stalks celery - cut into 2-inch pieces
  • 1 stick butter - melted
  • kosher salt
  • cracked black pepper
Instructions
  1. In a very large bowl - mix together the water, salt, sugar, garlic, rosemary, 20 sprigs of thyme, 2 onions, 2 lemons, peppercorns and parsley.
  2. Spatchcock the turkey - Cut out the backbone. Place breast side up, then break the breastbone. Cut out the wishbone. Open up turkey and lay flat.
  3. Place turkey in brine for at least 12 hours.
  4. Preheat oven to 425 degrees.
  5. Place the sliced onions, carrots, 2 lemons, and celery in a roasting pan. Toss with salt, pepper, and 20 sprigs of thyme. Spread around the bottom of the roasting pan and place the turkey on top.
  6. Brush the turkey with the melted butter and season generously with salt and pepper. Then tuck the wing tips under the body of the chicken.
  7. Roast the turkey for 90 minutes, or until internal temp reaches 165 degrees.
  8. Cover with foil and let rest for at least 30 minutes before slicing. Enjoy!


THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.