Turkey Wraps – Ready in 10 Minutes!

Turkey wraps are the perfect meal on the go and can be made with turkey from the deli or even leftover roast turkey. Add in your favorite veggies, cheese, a smear of sauce and roll it all up!

Turn this delicious wrap into a party favorite by chilling and slicing into rounds!

Turkey Wrap close up on a cutting board with chips and a pickle

On-the-Go Favorite!

Wraps like this one are amazing because, with just a few ingredients, you can have a healthy, filling, lunch, or dinner alternative in mere minutes!

These wraps can be made ahead of time for the perfect snack on the way to soccer practice or quick lunch on the run!

Fill it full of lettuce or veggies for lots of flavor and crunch!

Serve with a side of fruit kabobs and you are on your way! Use leftover meats, veggies, or even spreads for a quick and flavorful wrap that fits easily into a lunchbox, backpack, or purse!

ingredients to make Turkey Wrap on a cutting board

Ingredients/Variations

Wrap ingredients can be as complicated or simple as you like! The ingredients in this recipe resemble that of a club sandwich in a tidy handheld bite!

MEATS This wrap is full of sliced turkey (deli or homemade) but feel free to add ham or chicken breast. Don’t skip the bacon!

SAUCE A quick homemade honey mustard is a go-to but change it up with your favorite sauces. Cream cheese and cranberry sauce make a great addition! Try mayo or even aioli!

VEGGIES Tomatoes for some juicy tang and shredded lettuce for crunch are a must! Add some creamy avocado, cucumbers, onions, or even bean sprouts…the possibilities are endless!

process of making a Turkey Wrap

How to Make Turkey Wraps

It’s super easy to make the best turkey wrap ever!

  1. Spread cream cheese and cranberry sauce equally between two tortillas.
  2. Divide remaining ingredients over the two wraps.
  3. Roll tightly and refrigerate in plastic wrap or serve immediately.

Tips for Perfect Wraps

  • Heating the tortillas for a few seconds in the microwave will keep them from cracking as you roll them.
  • Ensure ingredients and sauces are about ½ inch from the edges all the way around. This will help keep everything from spilling out.
  • To store turkey wraps, once they are fully assembled, wrap them tightly in plastic wrap and store them in the refrigerator. Make them ahead and they should last up to 4 days in the refrigerator.
  • To serve as pinwheels at a party, add a bit of spreadable cream cheese to the tortilla before adding the other ingredients. Wrap in plastic wrap and refrigerate at least 2 hours or overnight. Cut into 1″ slices.

PRO TIP: The best way to roll wraps is like wrapping a burrito. Once all of the ingredients are in place, gently fold up the tortilla from the bottom about a quarter of the way and then overlap left to right. Folding up from the bottom keeps all the goodies inside!

Great Ways to Use Leftover Turkey

Did you love these Turkey Wraps? Be sure to leave a rating and a comment below! 

close up of Turkey Wrap

Turkey Wrap

Turkey Wraps are full of fresh veggies, turkey slices, cheese, and cranberry sauce!
Course Dinner, Entree, Lunch, Main Course, turkey
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 2 wraps
Calories 402
Author Holly Nilsson

Ingredients

  • 2 large flour tortillas 10"
  • 4 ounces turkey leftover or deli turkey
  • 1 ½ cups lettuce or fresh spinach, shredded
  • 4 large slices tomato
  • 2 ounces chedar cheese or havarti, sliced
  • 1/4 cup honey mustard sauce store bought or below

Instructions

  • Place tortillas on a place and cover with plastic wrap. Warm tortillas slightly in the microwave, about 20 seconds.
  • Add 2 tablespoons honey mustard to each tortilla. Divide remaining ingredients over tortillas. Roll tightly.
  • Refrigerate up to 24 hours or serve immediately.

Notes

Warming tortillas slightly will help keep them from cracking as they're rolled.
To change the flavor, swap out the honey mustard for 3 tablespoons cream cheese mixed with 3 tablespoons cranberry sauce.
If desired turkey wraps can be cut into pinwheels to serve at a party.
Homemade Honey Mustard
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Nutrition

Serving: 1wrap | Calories: 402 | Carbohydrates: 32g | Protein: 20g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 572mg | Potassium: 270mg | Fiber: 2g | Sugar: 17g | Vitamin A: 877IU | Vitamin C: 2mg | Calcium: 241mg | Iron: 2mg
Turkey Wrap cut in a half and stacked on eachother with writing
open Turkey Wrap with writing
close up of Turkey Wrap with a title
Turkey Wrap ingredients with a title and finished turkey wrap on a cutting board

Apple Butter

Apple Butter is a sweet velvety concentrated apple spread that you’ll want to put on everything. It requires just a few ingredients and a little bit of patience to make this yummy jam like condiment.

Apple season will be here before we know it and the best way to enjoy this delicious fall fruit is in Apple Butter! You won’t be able to go a day without spreading this heavenly apple concentrate on something. For more delicious apple recipes, try Apple PieApple Danish, and Overnight Cinnamon Apple French Toast Casserole.

A jar of silky smooth Apple Butter with a spoon in it.

Delicious Apple Butter

If you love apples, wait until you try apple butter! This smooth concentrated apple sauce is amazingly delicious, requires few ingredients, and is easy to make. It tastes like apple pie filling but in sauce form. So yummy!

What Is Apple Butter?

Apple Butter contains no butter but is very similar to apple sauce in that apples are cooked down with sugar and spices. The additional steps of pureeing the apples until smooth and then cooking again to caramelize it is what makes the sauce thicker and stronger in flavor.

Lifting a spoonful of Apple Butter out of a jar on a plate with apples in the background.

Ingredients For The Best Apple Butter:

  • Apples: You do not need to peel the apples. The skin will get soft as the apples simmer. If using the skin, I do recommend using fresh picked apples since they won’t have any wax on them.
  • Cider: You can find this next to the apple juice in the juice aisle. Plain apple juice or water can be substituted.
  • Brown Sugar: This adds sweetness and a depth of flavor to the butter.
  • Cinnamon: This warm spice gives the butter so much more flavor.
  • Nutmeg: A little goes a long way. You can also add a pinch of cloves if you like them.
  • Salt: This little amount of salt doesn’t make the butter salty, it helps accentuate the other flavors.
  • Vanilla: Use pure vanilla extract. For a slight tangy flavor you can use lemon juice instead.

Apples cut in half and quarters, teaspoons of spices, a small bowl of vanilla extract, a liquid measuring cup of apple cider, and a measuring cup of brown sugar.

How To Make Homemade Apple Butter:

  1. Place apple in a large pot with cider, brown sugar, cinnamon, salt, and nutmeg.
  2. Cook covered over medium-low heat for 1 hour, stirring every 10 minutes, until very soft.
  3. Puree apples with a hand blender or a high powered blender until smooth. Stir in vanilla.
  4. Cook UNcovered over low heat for about 1 hour, stirring occasionally (about every 5 minutes) until dark in color.
  5. Place in jar and store in the fridge for up to 3 weeks.

Process shots of cooking apples and pureeing them.

What Are The Best Apples?

Apples that break down easily are best. I like to use Golden Delicious but some other good options are McIntosh and Fuji.

How to Serve Apple Butter:

You can eat apple butter on anything you would put jam on- toast, rolls, English muffins, bagels… It could also be used as a sauce on meats.

This is a great homemade gift to give to others during the holidays.

Top view of jars of thick apple butter.

More Apple Recipes You’ll Love:

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Apple Butter

Apple Butter is a sweet velvety concentrated apple spread that you’ll want to put on everything. It requires just a few ingredients and a little bit of patience to make this yummy jam like condiment.
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine American
Keyword Apple Butter, apple butter recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 28 Tablespoons
Calories 44kcal
Author Melanie Dueck

Ingredients

  • 3 pounds golden delicious apples quartered and cored
  • 3/4 cup apple cider or apple juice
  • 1/2 cup brown sugar packed
  • 1/2 tablespoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon nutmeg
  • 1 teaspoon vanilla extract

Instructions

  • Place apple in a large pot with cider, brown sugar, cinnamon, salt, and nutmeg.
  • Cook covered over medium-low heat for 1 hour, stirring every 10 minutes, until very soft.
  • Puree apples with a hand blender or a high powered blender until smooth. Stir in vanilla.
  • Cook UNcovered over low heat for about 1 hour, stirring occasionally (about every 5 minutes) until dark in color.
  • Place in jar and store in fridge up to 3 weeks. (Makes about 3 1/2 8-ounce jars.)

Nutrition

Calories: 44kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 64mg | Fiber: 1g | Sugar: 9g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg

Baked Beans from Scratch

My baked beans recipe is a fan favorite on the blog, but readers have been asking for a baked beans recipe from scratch.  I am showing you how to make the best baked beans from start to finish.  Making homemade baked beans is a lot easier than you think!

If you are looking for more family favorite side dishes that are perfect for a barbecue try Classic Potato Salad or KFC Copycat Cole Slaw.  They are great with the smokey flavors from the grill!

Scooping up baked beans with a serving spoon.

Boston Baked Beans:

Summertime is in full swing and our grill is full of smoky tender meat like my grilled barbecue chicken.  Meat that good begs for an incredibly delicious side, like these family favorite baked beans.  The best part is, making them from scratch is so simple!  From beginning to end you will find that you are using familiar ingredients that you love.  This will be a recipe you end up memorizing because it is such a huge hit and you will make it again and again.

Homemade Boston baked beans are packed with sweet and savory flavors the whole family will go crazy over.  The sweetness from the brown sugar and molasses keep you craving more. The savory bacon adds incredible flavor and crunch to the creamy sauce and tender baked beans.  If you are looking for an outstanding made from scratch favorite, you must try this recipe!

Ingredients in Homemade Baked Beans:

The sweet and tangy flavors in these baked beans are so perfectly balanced and insanely delicious! The best part is how easy it is to create using all simple ingredients you know well!

  • Dried beans: Navy beans or northern beans work great!
  • Bacon: Crispy, chewy, and salty bites of heaven in these beans.
  • Green bell pepper: Slightly bitter taste to balance the sweet and tangy flavors.
  • White onion: Dice finely so it blends well.
  • Ketchup: Adds both sweet and tangy flavors.
  • Brown sugar: Adds sweetness.
  • Molasses: Even more rich sweetness!
  • Worcestershire sauce: Tangy flavor in the creamy sauce.
  • Water: You can either use fresh water or some of your soaking water.

How to Make the Best Baked Beans:

Making baked beans from scratch is so easy you will wonder why you have never done it before!  It is so simple and will become a favorite to make and take or just enjoy at home!

  1. Soak Beans: Start by adding your beans to a container and filling with water until the beans are covered with an inch of water. Soak the beans for 12 hours or overnight.
  2. Cook and drain beans: Rinse the beans and place into a large pot. Fill with water until completely immersed and bring to a boil.  Reduce the heat and simmer for one hour or until beans are tender.  Drain the beans and rinse. Return the beans the pot.
  3. Fry Bacon: In a medium saucepan add the bacon and cook until crispy. Remove the bacon with a slotted spoon.  Add in the onion and green pepper and sauté until tender.
  4. Combine ingredients: Add the bacon and the onion and green pepper to the large pot. Then add in the ketchup, brown sugar, molasses, Worcestershire sauce, and water.  Mix and add more water if needed.
  5. Bake: Preheat oven to 300 degrees. Add the beans to a 9×13 inch dish and bake covered for 2 hours.  Remove the foil the last 30 minutes.

Steps to soak beans for baked beans.

Easy Tips for Baked Beans:

This comfort food is a simple way to liven up any summer meal.  Since it is a made from scratch recipe there are a few tips to keep in mind as you are cooking.

  • Serve: These baked beans are great when paired with hamburgers and hot dogs, so even your kids will love it!
  • Do not add salt: Resist the urge to salt the water as you soak the beans.  Adding salt will keep the beans from getting tender.  If you feel the need to add salt, wait and add it along with the ketchup and other sauces at the end. However, keep in mind your bacon will be salty and taste before adding to much salt.
  • Quick soak: If you are short on time and do not want to wait 12 hours to soak your beans, you can do a quick soak.  You will pour beans into a pot of cold water.  Then bring the water to a boil.  Now, turn off the stove and let the beans continue to soak for another hour and a half.
  • Use the soaking water: Set aside some of your soaking water to use for your 1/2 cup water later in the recipe.

Steps to make baked beans.

Storing Made from Scratch Baked Beans:

Baked beans are a great dish to enjoy at home or to pack and bring with you on a picnic.  They also make great make ahead camping food if you are out enjoying nature and are looking for a hearty meal.

  • Make ahead: These beans will last 3-4 days in the refrigerator.  So they are great to make ahead and pack in a heavy duty cooler or RV refrigerator.  Then, just reheat over a campfire.
  • Freeze: Pack tightly and store in the freezer for up to 2 months. Word of warning the beans will be even softer after freezing and thawing.
  • Reheating: Heat in a microwave stirring every 30 seconds, on the stove top over low heat with a splash of water, or in the oven covered with aluminum foil at 350 degrees for 20 minutes or until heated throughout.

Close up on finished baked beans being scooped with a serving spoon.

More Side Dish Recipes:

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Baked Beans

I am showing you how to make the best baked beans from start to finish.  Making homemade baked beans is a lot easier than you think!
Course Side Dish
Cuisine American
Keyword baked beans
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings 8 People
Calories 563kcal
Author Alyssa Rivers

Ingredients

  • 3 cups dried beans I used Navy, Pinto, and Great Northern
  • 1/2 pound bacon chopped
  • 1 green bell pepper chopped
  • 1 white onion chopped
  • 2 cups ketchup can use tomato sauce
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1 Tablespoon Worcestershire sauce
  • 1/2 cup water

Instructions

  • Start by adding your beans to a container and filling with water until the beans are covered with an inch of water. Soak the beans for 12 hours or overnight.
  • Rinse the beans and place into a large pot. Fill with water until completely immersed and bring to a boil. Reduce the heat and simmer for one hour or until beans are tender. Drain the beans and rinse. Return the beans the pot.
  • In a medium saucepan add the bacon and cook until crispy. Remove the bacon with a slotted spoon. Add in the onion and green pepper and sauté until tender.
  • Add the bacon and the onion and green pepper to the large pot. Add in the ketchup, brown sugar, molasses, Worcestershire sauce, and water. Mix and add more water if needed.
  • Preheat oven to 300 degrees. Add the beans to a 9x13 inch dish and bake covered for 2 hours. Remove the foil the last 30 minutes.

Nutrition

Calories: 563kcal | Carbohydrates: 96g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 774mg | Potassium: 1437mg | Fiber: 11g | Sugar: 50g | Vitamin A: 373IU | Vitamin C: 19mg | Calcium: 120mg | Iron: 6mg

Shrimp Lo Mein – Under 30 minutes!

Packed with flavor, this shrimp lo mein recipe has tender juicy shrimp, veggies, and egg noodles in a simple sauce.

No need to order take out when it’s so easy to make your own stir-fries at home!

A pan of shrimp lo mein garnished with green onions on a wood cutting board

What Is Shrimp Lo Mein?

The difference Lo Mein vs. Chow Mein is the noodles. Chow mein noodles are typically fried while lo mein noodles are steamed. Other than that, the dishes are fairly similar.

We add in shrimp because it tastes great and it’s so quick and easy to make but of course this can be made as a chicken lo mein or even just veggies!

This recipe is perfect for hectic dinners, it only takes about 30 minutes!

ingredients for Shrimp Lo Mein on cutting board

Ingredients/Variations

This recipe uses egg noodles which you can either buy fresh at the grocery store (often found near the tofu) or dried. If you don’t have any on hand, spaghetti will work just fine.

SHRIMP Use raw, peeled and deveined shrimp, medium-sized with the tails removed. If using frozen shrimp, run under cold water to thaw before adding to saucepan.

VEGGIES Fresh coleslaw mix, red peppers, and yellow peppers add some color to this dish! Try zucchini, baby corn, chopped spinach, or mushrooms to mix it up a bit!

SAUCE It’s so easy to make! Soy sauce, hoisin, brown sugar, and sesame oil are mixed with water to create this sweet & savory sauce!

Optional toppers:  Try chopped peanuts, fresh bean sprouts, chopped basil or cilantro, and a sprinkle of red pepper flakes! Don’t forget sambal or sriracha for a spicy kick!

Stir fry ingredients in a skillet with a bowl of shrimp on a white napkin

How To Make Shrimp Lo Mein

Anyone who can cook pasta and saute ingredients in a pan can make their own shrimp lo mein right at home!

  1. Prepare sauce and cook noodles
  2. Lightly saute the seasoned shrimp just until pink and remove from pan.
  3. Add oil to pan and saute peppers and coleslaw, add garlic and ginger.
  4. Return shrimp to the pan with sauce. Heat and add noodles. Serve hot.

pouring sauce over shrimp and vegetables to make lo mein

Tips For Making Shrimp Lo Mein

  • Don’t rinse the noodles after cooking; leaving them will keep them just starchy enough to help thicken the sauce so it clings better to the shrimp and veggies.
  • Barely cook the shrimp in the saute pan because it will cook further once it’s added back in the final step. Just get them lightly pink.
  • Also, don’t forget that shrimp lo mein makes a great next-day lunch for work or school! Just reheat and serve!

A close up image of shrimp lo mein with vegetables in a pan

Stir Fry Favorites

Did you love this Shrimp Lo Mein? Be sure to leave a rating and a comment below! 

An overhead view of shrimp lo mein in a black frying pan with noodles

Shrimp Lo Mein

Shrimp Lo Mein is chock full of fresh veggies and shrimp, with a sweet & savory sauce!
Course Dinner, Entree, Lunch, Main Course
Cuisine American, Asian
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 248
Author Holly Nilsson

Ingredients

  • 4 ounces dry egg noodles or ramen noodles (seasoning packets discarded), or 8 oz fresh egg noodles
  • 1 tablespoon vegetable oil
  • 8 ounces medium shrimp peeled and deveined, tails removed
  • 4 cups coleslaw mix or finely sliced cabbage
  • ½ red or yellow bell pepper sliced
  • 1 teaspoon fresh ginger grated
  • 2 cloves garlic minced

Sauce

  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon water
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil

Instructions

  • Combine sauce ingredients in a small bowl and set aside.
  • Cook noodles according to package directions. Drain well, do not rinse.
  • Meanwhile heat oil in a large saucepan over medium-high heat. Season shrimp with salt & pepper. Add to the pan and cook just until it begins to turn pink, about 2-3 minutes. Remove from pan and set aside.
  • Add more oil if needed and add coleslaw mix and bell pepper to the pan. Stirfry 3-4 minutes or until it begins to soften. Add ginger and garlic to the pan and cook 30 seconds more.
  • Stir in shrimp and sauce. Cook until shrimp is cooked through, about 2 minutes. Add noodles and toss well to combine.

Notes

This recipe uses egg noodles which you can either buy fresh at the grocery store (often found near the tofu) or dried. If you don't have any on hand, spaghetti will work just fine.
Don’t rinse the noodles after cooking; leaving them will keep them just starchy enough to help thicken the sauce so it clings better to the shrimp and veggies.
Cook the shrimp just until pink in step 3. It will cook further once it’s added back in the final step.
Store leftovers in an airtight container in the fridge for up to 3 days. 
Reheat in the microwave or in a saucepan until heated through. 

Nutrition

Serving: 0.25of the recipe | Calories: 248 | Carbohydrates: 30g | Protein: 17g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 167mg | Sodium: 925mg | Potassium: 287mg | Fiber: 3g | Sugar: 6g | Vitamin A: 552IU | Vitamin C: 47mg | Calcium: 123mg | Iron: 2mg
Shrimp Lo Mein in a frying pan with a title
Shrimp Lo Mein in a frying pan with writing
spoonful of Shrimp Lo Mein with a title
ingredients of Shrimp Lo Mein with title and another picture of ingredients in the frying pan

Guacamole

Guacamole is the perfect creamy dip that’s loaded with avocado and tomatoes and spiced with jalapeño and cumin. Beware because this crowd-pleasing dip is such a hit it disappears quickly!

Guacamole is the perfect dip for summer BBQ’s or nights at home.  Bacon Guacamole or Ranch Guacamole are also two of my family’s favorites.

Guacamole in a black bowl.

Homemade Guacamole

This is the most amazing homemade guacamole dip!  It is so simple, but is the result of tweaking over time to get the recipe just right.  The fresh ingredients and perfect blend of spices are just right.  The creamy, mild avocado and the tomato and lime juice are all balanced so well by the warm cumin and red onion.  Every dip will make you want more and more.  It is addicting!!

You don’t need an occasion to make this dip.  It is so quick and easy to put together, so it makes a great for a snack, appetizer, or topping any day of the week.  Paired with fajitas like Grilled Steak Fajitas or Chicken Fajita Foil Packets it is unbelievable.  Make it smooth or leave it a little bit chunky, either way it is the hit of the meal!

What’s In Guacamole?

This guacamole is filled with fresh and vibrant ingredients that come together so well.  The warm spice of the cumin perfectly balances the brighter more acidic flavors from the tomato and lime juice.  This is the BEST guacamole recipe, and it will be a huge hit any time you make it!!

  • Avocados: Remove the pit and scoop out of the skin before mashing it into the other ingredients and seasonings.  When choosing the avocado, the riper the better!
  • Red onion: Run under hot water to remove any bite from the onion before mixing it in.
  • Roma tomatoes: Diced into small pieces they add great flavor, color and moisture.
  • Cilantro: Finely minced to easily mix flavor throughout.
  • Jalapeno: Carve out seeds and vein to get rid of a lot of the heat, then very finely mince so that there are no large pieces in the mixture and the flavor is even throughout.
  • Cumin: Great earthy, warm spice that adds both sweet and bitter flavors.
  • Salt and pepper: A pinch of each!
  • Lime juice: Squeeze a bit of fresh lime in for a perfect citrus hint in your guacamole that will also keep the nice green color from turning brown.

How to Make Quick Guacamole:

This guacamole recipe could not be any simpler!  Start by dicing and finely chopping the ingredients.  Then, combine all the ingredients and mash as much or as little as you like!

  1. Combine ingredients: In a medium sized bowl combine avocados, red onion, tomatoes, cilantro, jalapeño, cumin, salt, pepper and lime juice.
  2. Mash to desired consistency: Using a fork or masher mash the avocado and combine the ingredients until desired consistency.
  3. Enjoy!

Steps to make guacamole.

Making the Best Guacamole:

This is the best guacamole I have had it a long time! It is so fresh and creamy and perfect!  However, you may be wondering how to customize a few things like the heat and spices so here are some great ways to adapt the recipe.

  • What can I use instead of cilantro if I don’t like it?  Swap out the cilantro for another spice like parsley or basil if you don’t love the strong flavor of cilantro.  Apparently, it is a scientific fact that some people are genetically unable to taste cilantro and it tastes like soap to them.  If you are one of those people, then by all means don’t add it in your guacamole!
  • How can I make my guacamole spicier?  To add more heat, you could swap out the jalapenos for 2 serrano peppers.
  • What do I serve with guacamole?  Clearly tortilla chips are the most popular pairing because they are salty, crispy and the perfect platform to scoop up guacamole.  However, chips are not the only thing to serve with guacamole.  It is also great with fresh raw veggies or crackers.  Or serve it as a topping for toast, quesadillas, burritos, tacos or fajitas.

Storing your Guacamole:

Guacamole is best served freshly made.  However, if you need to make it ahead, there is a trick to keeping it green for a couple of days in the refrigerator.  Press the guacamole down into a container to avoid any air pockets and squeeze lime or lemon juice over the top to form a protective layer.  You can also use plain water if you are concerned about the juice changing the taste of your guacamole.  Then tightly cover the container.  When you are ready to eat it, pour the liquid off and serve!

Dipping a chip into guacamole.

More Recipes for Guacamole Lovers:

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Guacamole

Guacamole is the perfect creamy dip that's loaded with avocado and tomatoes and spiced with jalapeno and cumin. Beware because this crowd-pleasing dip is such a hit it disappears quickly!
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Keyword avocado guacamole, guacamole
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 People
Calories 129kcal
Author Alyssa Rivers

Ingredients

  • 3 avocados
  • 1/2 cup red onion diced
  • 2 roma tomatoes diced
  • 1/4 cup cilantro chopped
  • 1 jalapeno diced
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • juice of one lime

Instructions

  • In a medium sized bowl combine avocados, red onion, tomatoes, cilantro, jalapeño, cumin, salt, pepper and lime juice. Using a fork, mortar or masher mash the avocado and combine the ingredients until desired consistency.

Nutrition

Calories: 129kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 298mg | Potassium: 417mg | Fiber: 5g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 13mg | Calcium: 13mg | Iron: 1mg

Crispy Parmesan Fried Zucchini

Crispy Parmesan Fried Zucchini are savory parmesan and panko coated zucchini bites.  They will quickly become a favorite for an easy and crowd-pleasing snack, appetizer or side dish!

If you love zucchini, but you are looking for an alternative to frying, try Baked Zucchini Fries or Roasted Parmesan Garlic Zucchini Spears. These recipes deliver flavorful zucchini with a light and tasty crisp!

Crispy Parmesan Fried Zucchini on a white plate with marinara sauce.

Crispy Parmesan Fried Zucchini

Zucchini is one of my favorite summer sides because there are so many amazing ways to cook it!  This crispy parmesan version has to be one of my best versions so far.  The crunch of a simple panko breading on the outside and the tender zucchini on the inside tastes so good.  You won’t be able to eat just one.They are so incredible you will keep going back for more!

Just because something is fried does not mean it is has to taste heavy and oily.  The panko bread crumbs in this recipe give the outside of the zucchini a light and airy crunch and the italian seasonings keeps the flavor fresh.  The crispy texture of each bite and the nutty parmesan flavor is addicting!  Serve them as an appetizer, snack, or side dish and this will become a family favorite in no time!

Zucchini Ingredients:

These ingredients are all you need to create the perfect crisp zucchini.  The texture and flavor they give this healthy veggie is amazing. This will be the best zucchini you have had!

  • Medium Zucchini: Look for a zucchini that is about 6-8 inches long.  It should feel heavy and have smooth dark green skin.
  • Salt and Pepper: To taste.
  • Flour: All purpose flour works well for frying.
  • Eggs: Lightly beat egg in a small bowl.  Dredging the zucchini slices in this will create a thicker more stable crust.
  • Panko: Since panko is so light and airy it creates the perfect crispy skin.
  • Parmesan Cheese: The nutty flavor of the cheese is the perfect balance to the
  • Italian Seasoning: This seasoning blend is so versitile and goes great with the panko and parmesan crust.
  • Oil: Olive oil or canola oil need to be heated to 350 degrees before adding zucchini.

How to Fry Crispy Parmesan Fried Zucchini:

Slice and season the zucchini then batter and fry.  The steps to the perfect fried parmesan zucchini are quick and easy to follow.  It is a simple recipe that will be a huge hit!

  1. Prepare zucchini: Evenly slice zucchini and sprinkle with salt and pepper. Then allow to sit for a few minutes and pat dry any excess moisture with a paper towel.
  2. Prepare batter stations: Put the flour in a small bowl.  In a separate bowl, whisk the eggs. In a third bowl, combine the Panko, parmesan cheese, and Italian seasoning.
  3. Dip the zucchini: First dip in the flour, then the egg, then lastly in the Panko mixture.
  4. Fry: Add the oil to a medium saucepan 1/2 inch up the sides. Then preheat to medium high heat (350 degrees).  When the oil is ready, add the zucchini and fry for 4-5 minutes or until the zucchini is brown and crispy.
  5. Serve: Ranch, marinara or any favorite dipping sauce like fry sauce would go great with this parmesan zucchini.

Steps to make crispy parmesan fried zucchini.

Tips for Frying the Most Crispy Parmesan Zucchini:

The best part of fried parmesan zucchini is the perfect crisp in each bite.  To achieve the soft and flavorful zucchini inside without an over-done crust, it is important to pay attention to a few easy details.

  • Even slices: Slice all pieces to the same thickness.  Otherwise, some will be overcooked and some under.  A slicer will give you the most consistent slices.
  • Pat dry: Remove as much liquid as possible from the sliced zucchini before frying.  To do this, season with salt and let it sit for a few minutes.  Then pat dry with a paper towel.
  • Thin batter: Don’t cake on batter to each slice or it will just fall off as it fries. Go for a nice even thin coating of the delicious batter.
  • Keep your oil hot! The oil needs to stay in the 350-375 degrees range.  This will cook the zucchini quickly and not soak in too much oil.
  • Even spacing: Space out your zucchini slices in the pan and do not let them overlap.

Storing Fried Zucchini:

This amazing parmesan zucchini does not have to be enjoyed only in the summer, because this recipe does freeze well!  That means you will have some delicious zucchini ready to go well into the fall and winter to keep this family favorite recipe coming for many months of the year!

  • Refrigerator Storage: You should store your zucchini in the refrigerator at all times and it will keep well for up to 5 days.
  • To Freeze already cooked zucchini: Lay zucchini out on a parchment paper lined baking sheet and place in the freezer.  This will allow the slices to freeze individually and save you a headache when reheating.  Once the slices are frozen, you can move them to a ziploc bag and store in the freezer.
  • To Freeze raw whole zucchini: For best tasting zucchini you will want to blanch them before storing.  This will help the veggie keep its flavor and color.  To blanch: Add zucchini slices to boiling salt water for 2-3 minutes then add to ice water for 3 minutes.  Drain very well and dry completely before freezing.
  • Reheating Directions: When you are ready to pull out your frozen whole zucchini you can thaw it by placing it in the refrigerator overnight or by heating in the oven.  If you thaw in the refrigerator, you will want to cook within 3-4 days.  For cooked zucchini, you do not need to thaw and can reheat it right away.  Bake in the oven at 375 or broil them until they are crispy and sizzling all over.

Dipping a zucchini slice in marinara sauce.

More Savory Zucchini Recipes:

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Crispy Parmesan Fried Zucchini

Crispy Parmesan Fried Zucchini are savory parmesan and panko coated zucchini bites.  They will quickly become a favorite for an easy and crowd-pleasing snack, appetizer or side dish!
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword crispy fried zucchini, crispy parmesan zucchini, crispy parmsan fried zucchini, crispy zucchini, fried zucchini, parmesan fried zucchini, zucchini recipes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 People
Calories 240kcal
Author Alyssa Rivers

Ingredients

  • 2 medium sized zucchini sliced
  • salt and pepper
  • 1 cup flour
  • 3 large eggs
  • 1 cup Panko
  • 1/4 cup parmesan cheese
  • 1 Tablespoon Italian seasoning
  • oil for frying

Instructions

  • Salt and pepper the sliced zucchini. Put the flour in a small bowl. Whisk the eggs in a small bowl, and combine the Panko, parmesan cheese, and Italian seasoning in another small bowl.
  • Dip the zucchini in the flour, then the egg, then lastly in the Panko mixture.
  • Add the oil to a medium saucepan 1/2 inch up the sides. Preheat to medium high heat (350 degrees). Add the zucchini and fry for 4-5 minutes or until the zucchini is brown and crispy. Serve with ranch, marinara or favorite dipping sauce.

Nutrition

Calories: 240kcal | Carbohydrates: 39g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 123mg | Sodium: 166mg | Potassium: 380mg | Fiber: 3g | Sugar: 4g | Vitamin A: 395IU | Vitamin C: 18mg | Calcium: 86mg | Iron: 4mg

Blackened Salmon (20 minute meal)

This blackened salmon recipe is not only easy, but it’s a tasty meal that is on the table in just minutes!

Salmon is packed full of healthy goodness, quick to make and incredibly delicious! Serve it on its own or add it to a salad for an easy meal.

two pieces of cooked blackened salmon topped with parsley and served with lemons

Why We Love This Recipe

Blackened salmon sounds so fancy on restaurant menus, but it’s quite easy to make at home!

This is made with a homemade blackened seasoning which means you can control the salt & heat levels!

It’s so quick to make, in about 20 minutes, you’ll have a light, flavorful entree. Serve with steamed or roasted veggies and a crisp salad!

What is Blackened Salmon?

Blackened seasoning is a Cajun-style dry rub first made by Chef Paul Prudhomme!

Blackened seasoning can be purchased in stores but I often find it too salty so I prefer to mix up my own blend. If you are purchasing blackened seasoning (or Cajun seasoning) I highly suggest ordering Andy Roo’s.

After applying it, the meat is cooked at a high temperature with oil until the seasoning mix is caramelized on the outside. This results in a “blackened” appearance, but the fish stays incredibly juicy and tender on the inside.

Salmon seasoned on a baking tray

Ingredients/Variations

FISH Salmon is used in this recipe but feel free to use any fish you have on hand. Tilapia, Mahi, Red Snapper, and Halibut will all taste amazing!

SEASONING A savory combination of spices (Cumin, paprika, onion, garlic, and chili powder) are mixed with brown sugar to create this amazing spice blend!

Feel free to adjust the spices to your preference. If you prefer a milder version, skip or add less of the paprika or chili powder. If you want to kick it up a notch, add some cayenne!

Close up of a salmon fillet seasoned with blackening seasoning

How to Make Blackened Salmon

This Blackened Salmon recipe takes no time at all!

  1. Prepare blackening seasoning and set aside.
  2. Coat both sides of salmon fillets.
  3. Pan fry fillets in hot oil 4 to 6 minutes on each side. Be careful not to overcook.

Salmon Cooking Tips

  • Preparing salmon with skin on will yield a juicer filet!
  • Salmon will change from reddish color to pink as it cooks.
  • After about 4-6 minutes per side, salmon should flake easily with a fork but still be slightly translucent in the center.
  • Thicker salmon will need closer to 6 min per side, thinner filets will need closer to 4 minutes.
  • Once the fish becomes flaky, remove it from the heat right away to avoid over-cooking.

a spatula lifting blackened salmon from cast iron

Leftovers

Blackened salmon will keep about 4 days in the refrigerator sealed in a zippered bag or airtight container.

Reheating is easy in the microwave. To refresh the flavors just add a dash of salt and pepper and a squeeze of fresh lemon!

Salmon can be frozen but will be a little soft once it is thawed, so it’s good for salads and sandwiches instead:

Delicious Salmon Recipes

Did you try this Blackened Salmon? Be sure to leave a rating and a comment below! 

two pieces of cooked blackened salmon topped with parsley and served with lemons

Blackened Salmon

Fresh salmon fillets with a blackened seasoning rub, seared until tender and flaky!
Course Dinner, Entree, Fish, Lunch, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 347
Author Holly Nilsson

Ingredients

  • 4 salmon fillets 6 ounce each
  • 3 tablespoons extra virgin olive oil

Seasoning Mix

  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon dark brown sugar
  • ½ teaspoon kosher salt or ¼ teaspoon table salt
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne powder optional

Instructions

  • Combine spices and brown sugar in a small bowl.
  • Lay out salmon fillets and coat both sides equally with the seasoning mixture.
  • In a 12-inch skillet add olive oil and set over medium heat.
  • When the oil is hot add the salmon and cook for about 4-6 minutes per side or until blackened and cooked to your desired doneness. Do not overcook.

Notes

You can use a premade blackened seasoning if you prefer. 
Cook salmon just until cooked and flaky. It should be somewhat translucent in the very center. Keep in mind that as the salmon sits, it will continue cooking a little bit. Do not overcook.
Thicker salmon will need closer to 6 min per side, thinner filets will need closer to 4 minutes. After about 4-6 minutes per side, salmon should flake easily with a fork but still be slightly translucent in the center.
Once the fish becomes flaky, remove it from the heat right away to avoid over-cooking.

Nutrition

Calories: 347 | Carbohydrates: 3g | Protein: 34g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 372mg | Potassium: 865mg | Fiber: 1g | Sugar: 1g | Vitamin A: 687IU | Calcium: 29mg | Iron: 2mg
Blackened salmon served with asparagus with writing
Blackened Salmon on a plate with writing
Two blackened salmon fillets on a plate with writing
Blackened salmon fillets on a plate with writing

Vegetarian Black Bean Tacos

Vegetarian Black Bean Tacos served in crunchy corn shells and filled with classic taco toppings are so good that you definitely won’t miss the meat.

Vegetarian Black Bean Tacos served in crunchy corn shells and filled with classic taco toppings are so good that you definitely won’t miss the meat.
Vegetarian Black Bean Tacos

Based on your feedback and my desire to create more plant-based recipes for vegetarians and those who are trying to cut down on their meat consumption (try Meatless Monday!), you’ll love these Crunchy Black Bean Tacos. Make it a fiesta with cilantro lime rice and guacamole on the side! And if you prefer beef, these slow cooker beef tacos are a favorite in my house!

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The post Vegetarian Black Bean Tacos appeared first on Skinnytaste.

Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries are juicy fruit bites filled with the perfect cream cheese filling and sprinkled with a graham cracker crumb.  This easy and quick dessert is unbelievably delicious and impossible to resist!!

Simple additions to fresh fruit can make such a big impact.  Try Chocolate Covered Strawberries or Red, White, and Blue Stuffed Cream Cheese Strawberries for more ideas on how to liven up this beautiful red fruit in time for the 4th!

A plate filled with cheesecake stuffed strawberries.

Cheesecake Stuffed Strawberries

With the 4th of July coming up, strawberry recipes are on my mind because of their beautiful red color.  Fresh strawberries are irresistible even without adding a thing to them!  But, these cheesecake stuffed strawberries have taken the already amazing strawberry and made it so good! They are super simple and easy to make and the freshness of the strawberry really shines.

These stuffed strawberries turned out so soft and sweet!  The creamy filling has a hint of tanginess from the cream cheese that balances out the sweetness from the strawberry and powdered sugar.  The graham cracker crumb on the outside creates the perfect crunch to balance out the textures.  An entire batch of these was gone in minutes at my house. These are a MUST try for a festive and vibrant dessert everyone will go crazy over!

Ingredients for Stuffed Strawberries:

This short list of ingredients includes staples for most great dessert recipes.  The most important ingredient you will see is the strawberries.  They are the star of the recipe so pick bright red, healthy looking strawberries.  Get a ton, because you will want to make a ton of these delicious stuffed strawberries!

  • Cream Cheese: Adds a mild sweet and tangy flavor and a smooth creamy filling in the strawberry.
  • Powdered sugar: Sweetness!
  • Vanilla: The vanilla brings out all the other flavors and adds a rich flavor of its own as well.
  • Strawberries: Fresh and juicy and beautifully red!
  • Crushed Graham Cracker: The perfect crispy crumb to add a small crunch to each bite.

Let’s Get Started!

You really can’t go wrong with this recipe! It starts with the freshest juicy strawberries, then they get filled with a sweet creamy filling.  Finally, they get sprinkled with a graham cracker crumb.  So easy and so delicious!

  1. Mix together cheesecake filling: In a stand mixer or using a hand mixer combine cream cheese, powdered sugar, and vanilla and beat until smooth and creamy. Fill mixture in a piping bag.
  2. Prepare strawberries: Core out each strawberry and fill with cream cheese mixture.
  3. Add topping: Top with crushed graham cracker.
  4. Enjoy!

Steps to make cheesecake stuffed strawberries.

The Most Amazing Cheesecake Stuffed Strawberries:

This crowd favorite recipe is so quick and easy and impossible to mess up!  Also, it is highly unlikely to leave you with any leftovers to store.  However, things do happen, so here are a few tips just in case.

  • Cutting: Use a small pairing knife or melon baller to easily core out the strawberries.
  • Filling: If you do not have a piping bag you can put the filling in a ziploc bag and cut off the corner instead.
  • Graham Cracker Crumb: Crush about 4 rectangular graham crackers by placing them in a resealable bag and rolling over them with a rolling pin.
  • Patriotic Theme: Add a blueberry on top or drizzle with a blue white chocolate for the full red, white, and blue color scheme.
  • Storing: Place in an airtight container for up to 3 days in the refrigerator. If you are making these ahead, store the graham cracker crumb separately and sprinkle on at the last minute since it will get less crisp as it sits.

Close up on cheesecake stuffed strawberries.

More Strawberry Dessert Recipes:

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Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries are juicy fruit bites filled with the perfect cream cheese filling and sprinkled with a graham cracker crumb.  This easy and quick dessert is unbelievably delicious and impossible to resist!!
Course Appetizer, Dessert
Cuisine American
Keyword cheesecake strawberries, cheesecake stuffed strawberries, cream cheese stuffed strawberries
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 Strawberries
Calories 33kcal
Author Alyssa Rivers

Ingredients

  • 1 8 ounce cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 pound strawberries
  • 1/4 cup crushed graham cracker for topping

Instructions

  • In a stand mixer or using a hand mixer combine cream cheese, powdered sugar, and vanilla and beat until smooth and creamy. Fill mixture in a piping bag.
  • Core out each strawberry and fill with cream cheese mixture. Top with crushed graham cracker.

Nutrition

Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 58mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 22mg | Calcium: 6mg | Iron: 1mg

Air Fryer Chicken Tenders – Healthier Than Deep Fried!

Air-fryer chicken tenders are so perfectly crispy and juicy, you won’t believe these didn’t come out of the deep fryer!

Less time, less fat, less calories… and ALL of the yumminess! This homemade recipe uses buttermilk marinated boneless chicken tenders that are lightly breaded to cooked to crispy perfection!

Air Fryer Chicken Tenders on a white plate with dip

Better Than Deep Fried!

These chicken tenders are crispy on the outside, juicy on the inside, and made without deep-frying, totally guilt-free!

This recipe is so great because not only can chicken tenders be piled high on a platter with a sauces from bbq to sweet and sour.

Toss them onto a bed of salad greens for a great salad or tuck them into a bun for a perfect chicken sandwich!

My Favorite Air Fryer

There are different types of Air Fryers and I have purchased a few to test out.

  • MY TOP PICK FOR AIR FRYERS is the Cosori Air Fryer 5.8QT. I love the large capacity of this air fryer, it’s a fairly reasonable price, easy to clean and cooks beautifully.

Other Air Fryers I have used:

  • T-Fal Actifry 2-in-1 which works great for things like wings and fries but is not ideal for more delicate items. This air fryer tosses the items to help ensure even cooking and it also has a tray to set on top for cooking things like burgers or chicken breasts.
  • Breville Smart Oven Air: This air fryer is very pricey but cooks a lot at once and can be used as a toaster oven, oven (even holds a 9×13 pan), slow cooker and an air fryer. I don’t find it works as well as an air fryer as the Cosori above but it’s a good choice if you want an appliance that does many things at once.

You can find tons of other great Air Fryers on Amazon with great reviews.

process of breading Air Fryer Chicken Tenders with flour

Ingredients & Variations

CHICKEN Tenders are used in this recipe, but chicken breasts cut into strips will work great too!

BUTTERMILK It’s used for tenderizing the chicken in this recipe, but if you don’t have any you can make your own buttermilk easily!

BREADING Flour, seasonings, egg, breadcrumbs, and cornflakes are all used to coat the chicken before it’s air fried.

VARIATIONS  Feel free to add grated Parmesan cheese to the cornflake/breadcrumb mixture for extra flavor! Switch out the cajun seasoning for taco seasoning, seasoned salt or even blackened seasoning, Yum!

process of breading Air Fryer Chicken Tenders and then putting on a baking sheet

How to Make Chicken Tenders in the Air Fryer

I’m obsessed with all things air fryer, it’s my most used appliance for sure!

  1. Marinate the chicken pieces in buttermilk.
  2. Prepare flour, seasonings, and breading.
  3. Pat chicken dry and dredge through flour, egg, and breading mixture.

Cook according to recipe below, and serve piping hot!

Air Fryer Chicken Tenders cooked in the air fryer

Tips for a Crispy Coating

  • For a great coating on the chicken tenders, make sure they are uniformly cut so they cook evenly.
  • Pat chicken dry so the breading can fully adhere (this also keeps them from steaming).
  • Be sure the bread crumbs and crushed cornflakes are smoothly pulsed so they can coat the chicken pieces evenly.
  • Chicken tenders are tender when they aren’t overcooked! Use a meat thermometer and test one or two pieces for 165°F before removing from the air fryer.

Delicious Dipping Sauces

Did you make these Air Fryer Chicken Tenders? Be sure to leave a rating and a comment below!

Air Fryer Chicken Tenders

Air Fryer Chicken Tenders are crispy, juicy and great for dipping!
Course Chicken, Dinner, Entree, Lunch, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 11 minutes
Marinate 30 minutes
Total Time 1 hour 1 minute
Servings 4
Calories 409
Author Holly Nilsson

Equipment

Ingredients

  • 1 pound chicken tenders or chicken breasts cut into 1" strips
  • 1 cup buttermilk divided
  • ½ cup flour
  • 2 teaspoons cornstarch
  • 1 teaspoon cajun seasoning low sodium
  • ½ teaspoon garlic powder
  • 1 egg
  • ½ cup seasoned bread crumbs
  • ½ cup crushed cornflakes
  • cooking spray

Instructions

  • Marinate chicken tenders in buttermilk at least 30 minutes or up to 4 hours.
  • Combine flour, cornstarch and seasonings in a bowl. Whisk egg with 1 tablespoon water in a separate bowl and combine seasoned breadcrumbs and cornflakes in a 3rd bowl.
  • Remove chicken tenders from the buttermilk allowing any excess to drip off. Pat dry with paper towel.
  • Dredge chicken in the flour mixture to lightly coat it. Dip in egg and finally dip into the bread crumb mixture.
  • Spray chicken with cooking spray.
  • Preheat air fryer to 390°F. Add chicken tenders to the air fryer in a single layer and cook 11 minutes.

Notes

To cook in batches, cook all chicken tenders in small batches. Once all tenders have been cooked, add all to the air fryer at once and heat for 2 minutes.
Pat chicken dry so the breading can fully adhere (this also keeps them from steaming).
Be sure the bread crumbs and crushed cornflakes are smoothly pulsed so they can coat the chicken pieces evenly.
Be sure not to overcook. Chicken should reach 165°F.

Nutrition

Calories: 409 | Carbohydrates: 52g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 120mg | Sodium: 627mg | Potassium: 628mg | Fiber: 2g | Sugar: 7g | Vitamin A: 996IU | Vitamin C: 8mg | Calcium: 108mg | Iron: 11mg
Air Fryer Chicken Tenders cooking in air fryer with writing
Air Fryer Chicken Tenders cooking in an air fryer with a title
Air Fryer Chicken Tenders in an air frer with writing
close up of Air Fryer Chicken Tenders on a plate with writing and another image of them cooking