Air Fryer Chicken Breasts – Ready in 20 Minutes!

Get that air fryer fired up and make some juicy boneless, skinless, air fryer chicken breasts!

Moist, tender, and oh-so healthy, air fried chicken breasts are a dream! They come out tender with a nice golden crust and perfectly juicy.

Air Fryer Chicken Breasts on a plate

Best Air Fryer Recipes

Air fryers are a home cooks dream, right? I’m obsessed with mine. I have this 5.8QT Cosori Air Fryer. They’re easy to use and easy to clean, they hardly take up any space in the kitchen and they are a cinch to use!

The best air fryer recipes are easy to read, execute, and ensure perfect results! The great thing about an air fryer is that most recipes use few ingredients but always deliver maximum flavor and juicy tenderness!

Use air fryer chicken breast meat in all kinds of recipes like chicken burritos or even chicken salad.

seasoning chicken and putting in the air fryer to make Air Fryer Chicken Breasts

Ingredients & Variations

Choose chicken breast pieces that are uniform in shape and size so they cook at the same rate!

Olive oil, chicken seasoning, salt, and pepper are all that’s needed to create the flavor in this dish!

Swap up the seasonings and try Homemade Taco Seasoning, your favorite spice mixtures in your cupboard or even just salt, pepper and Italian Seasoning.

Serve with a side of roasted potatoes for a quick and easy weeknight dinner or potluck favorite!

How to Cook Chicken Breasts in an Air Fryer

It’s super easy to do air fryer chicken!

  1. Rub chicken breasts with a little olive oil and then season with chicken seasoning.
  2. Make sure they are evenly spaced from one another.

Air Fryer Chicken Breasts cooked in an air fryer

How Long to Cook Chicken Breasts in Air Fryer

Note: this is for 6.5-7.5 oz chicken breasts. Chicken breasts can range in size from 5oz to 10oz. Adjust cook time as needed.

  1. Cook chicken breasts for about 10 minutes.
  2. Turn them over and cook another 6-8 minutes.
  3. Before removing, check internal temp with a meat thermometer and make sure it reads 165°F. Rest 5 minutes before serving.

NOTE:  Be sure to check the temperature of the chicken a few minutes early to ensure it doesn’t overcook. Appliances can vary.

Air Fryer Chicken Breasts on a plate with garnish

Tips for Success

  • A few swipes of BBQ sauce will add a great flavor and sticky exterior.
  • Check for doneness a few minutes before cooking should be done by inserting a meat thermometer in the thickest part of the thigh and watch it read to 165°F.
  • Always let meat rest after cooking.
  • When seasoning chicken breasts, pat the seasoning into it all over, firmly coating the chicken with the seasonings.

Air Fryer Side Dishes

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

Air Fryer Chicken Breasts on a plate with garnish

Air Fryer Chicken Breasts

Air Fryer Chicken Breasts are perfectly seasoned, tender & juicy!
Course Chicken, Dinner, Entree, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 3 breasts
Calories 174
Author Holly Nilsson


  • 3 boneless chicken breasts 7 oz each
  • 1 tablespoon olive oil
  • 1 tablespoon chicken seasoning or this homemade seasoning
  • salt & pepper to taste


  • Preheat air fryer to 370°F.
  • Season chicken breasts with olive oil, chicken seasoning and salt & pepper.
  • Place chicken breasts in the air fryer and cook for 10 minutes.
  • Flip chicken over and cook an additional 6-9 minutes or until chicken reaches 165°F. Do not overcook.
  • Rest 5 minutes before slicing.


For best results, use an instant-read thermometer.
Cook time can vary slightly based on the size/shape of chicken, this recipe is written for 6.5-7.5 oz chicken breasts. Chicken breasts can range in size from 5oz to 10oz and appliances can vary. Adjust cook time as needed. 
If your chicken breasts fit in your basket without overlapping, you can use 4 chicken breasts.


Calories: 174 | Carbohydrates: 1g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 132mg | Potassium: 418mg | Fiber: 1g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Air Fryer Chicken Breasts in the fryer and plated with a title
cut Air Fryer Chicken Breasts on a plate with a title
Air Fryer Chicken Breasts in the fryer with writing

Sweet Potato Wedges {Oven Baked!}

This recipe for roasted sweet potato wedges is simple and delicious!

Baked in the oven and served with a spicy sauce or dip, sweet potato wedges are a healthier version of their deep-fried cousin! Chock full of antioxidants and fiber, sweet potatoes are finally coming into their own!

top view of Sweet Potato Wedges in a basket with dip

A Favorite Side

This recipe is a favorite because it can be prepped and roasted while other things are going on in the kitchen! Simply set it and forget it!

Toss in a little oil with lightly seasoned sweet potato wedges for a fresh, fun new alternative to regular fries!

Just like french fries, Sweet Potato Wedges can be seasoned any way you like! Add cajun seasoning for some extra heat, or Everything Bagel Seasoning to switch it up!


These sweet potatoes are cleaned and cut into wedges. Make sure they’re uniform in size so they all cook evenly!

Sweet potato wedges are gently tossed with olive oil and seasoned with salt and pepper.

VARIATIONS Feel free to season with any kind of seasoning mixture like BBQ, taco, or even ranch!

Pouring oil and seasoning on Sweet Potato Wedges in a glass bowl

How to Make Sweet Potato Wedges

The best way to make sweet potato wedges is to have the oven pre-heated and ready to roast when the wedges are popped in!

  1. Clean and rinse sweet potatoes and peel (optional). Cut into uniform 1” wedges or bigger.
  2. Place potatoes in a bowl and toss with oil, seasoning salt, and pepper.
  3. Put potatoes flat side down on a baking sheet sprayed with pan release.
  4. Bake until tender, about 35 to 40 minutes.

top view of Sweet Potato Wedges on a baking sheet before cooking

Tips for Success

  • Cut sweet potato wedges in even quarters so they roast evenly.
  • Peeling the skins off is totally optional, but leaving the skins on gives the potatoes a crispy texture, a more rustic appearance, and more nutritious fiber!
  • Space potatoes so they roast evenly. This allows the air to circulate around them and they will get crispy as they roast! Yum!

Homemade Dips

Did you love these Sweet Potato Wedges? Be sure to leave a rating and a comment below! 

close up of Sweet Potato Wedges with dip

Sweet Potato Wedges

These crispy, oven-baked wedges are the perfect side dish or snack for any day of the week!
Course Appetizer, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 257
Author Holly Nilsson


  • 2 pounds small sweet potatoes
  • 2 tablespoons olive oil
  • ½ teaspoon seasoned salt
  • black pepper to taste


  • Preheat oven to 425°F. Line a baking sheet with parchment paper.
  • Scrub potatoes (or peel if preferred). Cut into 1" thick wedges.
  • Toss potatoes with oil and seasonings. Place potatoes skin side down on prepared baking sheet.
  • Bake until golden brown, about 35-40 minutes.


For leftovers, pop back into a preheated oven for 5-10 minutes or until heated through! 


Calories: 257 | Carbohydrates: 46g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 416mg | Potassium: 764mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32176IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg
Sweet Potato Wedges on a baking sheet with writing
Sweet Potato Wedges on a baking sheet with a title
Sweet Potato Wedges in a bowl with dip and writing
Sweet Potato Wedges on a baking sheet with a title and a close up of finished dish in a bowl

Garden Fresh Bruschetta – A Light, Flavorful Appetizer!

Bruschetta is easily my all-time favorite appetizer!! Fresh juicy tomatoes, basil, and seasonings are piled high on garlic’d bread!

Once you learn how to make bruschetta and it will become an easy go-to for using up summer tomatoes for years to come.

Bruschetta in a white bowl and a spoon with ingredients in the background

When we were traveling around Italy I think we started every meal with an appetizer of bruschetta and over the years I’ve recreated what I could call the best bruschetta recipe. It just takes us back to those little restaurants in Italy we miss so much.

What is Bruschetta?

While we usually think of bruschetta as the tomato portion of this recipe, the word bruschetta actually refers to the preparation of the bread (cut, olive oil and garlic rubbed), not the bruschetta topping.

In fact, bruschetta isn’t always topped with tomatoes, it can be made with other ingredients too (like mushrooms, cheese, or even cucumbers), but this tomato concoction is my favorite!

ingredients to make Bruschetta on a wooden board

How to Make Bruschetta

If you’ve never made this classic Italian appetizer, it’s easy, delicious and fresh.

There really is no “best” except a variety that is fresh and ripe. The quality of this easy bruschetta recipe completely depends on the quality of the tomatoes!  Get the ripest, juiciest you can find, I personally use any variety (hopefully from my garden) and just go by the quality.

Dice the tomatoes into a strainer and allow them to drain while you prepare the other ingredients.

Some recipes add balsamic vinegar, however, red wine vinegar is traditional and I prefer it because it doesn’t overpower the tomatoes.

You definitely want to use fresh basil for this recipe, when you go to the grocery store you can find it in the produce area in a little clam-shell package. However, if you look around they often also sell a fresh little basil plant which is around the same price but bigger and lasts longer. Fresh basil is essential to this easy bruschetta recipe!

ingredients to make Bruschetta in a glass bowl

What Kind of Bread do you Serve with Bruschetta?

You can serve this tomato bruschetta with any kind of bread, crostini, or crackers.  I have used French bread but I find that a baguette is the best option as it is easier to eat without all of the topping falling off.

The bread is best brushed with olive oil and lightly toasted (which is the actual meaning of the word bruschetta). This step can be done hours ahead of time if you are preparing for guests!

Oh, one last thing… don’t skip the step of rubbing the fresh garlic on the toasted/grilled bread.  It makes a big difference in creating the perfect bite!


We serve this bruschetta at room temperature.  I mix it and usually leave it on the counter for at least an hour before serving.

Bruschetta is best eaten fresh but if you have leftovers, store them in the fridge in a sealed container for a couple of days. If we have leftovers, we will often make a delicious Bruschetta Baked Chicken or even spoon it over grilled chicken breasts or even on top of pizza!!

Can you freeze bruschetta?

Technically yes, you can freeze it but it will no longer be suitable as a fresh appetizer.  If you do freeze it, add it into pasta sauces, soups, or stews for maximum flavor!

More Fresh Tomato Recipes

Did you make this Garden Fresh Bruschetta? Be sure to leave a rating and a comment below! 

Bruschetta in a white bowl

Garden Fresh Bruschetta

Juicy tomatoes tossed with fresh basil piled high on toasted bread.
Course Appetizer
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 12 servings
Calories 86
Author Holly Nilsson


  • 20-24 ounces fresh tomatoes (4-5 roma tomatoes or 3-4 regular tomatoes) diced small
  • 1 clove garlic minced
  • ¼ cup fresh basil chopped finely
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • ½ teaspoon each salt & pepper (or to taste)

For Serving

  • 1 baguette
  • olive oil & fresh garlic clove for toasting


  • Dice tomatoes about ¼" and lightly drain.
  • Mix all ingredients and let stand at room temperature for at least 1 hour.
  • Slice the baguette, brush with olive oil and toast or grill until lightly browned. Rub each toasted slice baguette with a clove of raw garlic.
  • Top with tomato mixture.



Nutrition based on a serving size of ¼ cup. This recipe makes about 3 cups.


Calories: 86 | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Sodium: 227mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 6.6mg | Calcium: 22mg | Iron: 0.8mg
Bruschetta in a bowl with writing
close up of ingredients in a glass bowl to make Bruschetta with writing
Bruschetta before and after mixing ingredients with a title

More Fresh and Easy Appetizers

Grilled Pineapple – In a Brown Sugar Marinade!

Grilled pineapple is sweet and juicy, the perfect summer recipe!

Brushed with brown sugar, this recipe not only a yummy dessert (with a little vanilla ice cream), but also a great side dish for chicken, salmon, shrimp, and pork chops.

Grilled Pineapple on a plate

Juicy Grilled Pineapple

We love grilled pineapple because it is so versatile!

It can be diced and added to salsa or threaded onto a fruit kabab and dipped into yogurt. And dessert? Pineapple fresh from the grill tastes amazing with a scoop of vanilla ice cream, or a dollop of whipped cream.

Because of its bright, tangy flavor and the way the sugar caramelizes on the outside, it’s a perfect blending of sweet and tart that everyone loves! It’s a great side dish for poultry, beef, and especially seafood like salmon and shrimp. Pineapples are inexpensive and easy to prepare in this recipe, and while it’s marinating, you’re freed up to do other things in the kitchen!

ingredients to make Grilled Pineapple

Ingredients & Variations

Some of the best tasting recipes are the easiest to prep and prepare!

PINEAPPLE Fresh, bright pineapple is used in this recipe. Be sure to slice the pieces evenly so they cook at the same rate on the grill!

MARINADE A few dashes of olive oil, brown sugar, and a pinch of ground ginger or cinnamon (optional) are mixed together and brushed on the pineapple.

VARIATIONS A little bit of rum extract added to the oil will give grilled pineapple a fun Caribbean flavor! Or, add some chili lime seasoning for some heat!

brushing sauce on Grilled Pineapple

How to Grill Pineapple

Grilled pineapple is super easy to prepare.

  1. Cut the top off the pineapple and cut off the outer skin, then slice into 1/2 inch discs.
  2. Combine remaining ingredients (per recipe below) and marinate.
  3. Remove pineapple slices from marinade and grill on both sides until golden brown and sugar has caramelized.

Grilled Pineapple on a metal sheet

Tips & Tricks

  • Look for pineapples that are heavy, with bright green leaves and no soft spots or blemishes.
  • Slice the pieces evenly to ensure that they will grill evenly.
  • While the pineapple slices can stay in the marinade for up to 24 hours, any longer and the pineapples will become soft because of the acidic nature of the fruit.
  • Chill any leftovers and chop it up to add to fresh salsa.

Sweet Summer Desserts

Did your family love this Grilled Pineapple? Be sure to leave a rating and a comment below! 

Grilled Pineapple on a metal sheet

Grilled Pineapple

This quick & easy Grilled Pineapple is perfect as dessert, or as a side dish for grilled chicken or pork!
Course Appetizer, Dessert, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 6 minutes
Marinate Time 30 minutes
Total Time 41 minutes
Servings 6 slices
Calories 132
Author Holly Nilsson


  • 1 fresh pineapple
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt


  • Preheat grill to medium high.
  • Cut skin off pineapple and cut into ½" disks.
  • Combine olive oil, brown sugar, and ginger in a small bowl. Add to pineapple, toss well to coat and marinate at least 30 minutes or up to 24 hours.
  • Remove pineapple from the marinade and sprinkle with salt.
  • Grill pineapple 3-4 minutes per side or until brown sugar caramelizes.


Calories: 132 | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 164mg | Fiber: 2g | Sugar: 19g | Vitamin A: 87IU | Vitamin C: 72mg | Calcium: 23mg | Iron: 1mg
Grilled Pineapple with writing
Grilled Pineapple with a title
Grilled Pineapple on a plate with a title
Grilled Pineapple before and after baking with a title

Whipped Feta – With Roasted Tomatoes!

Whipped feta is such a fantastic dip, it’s sure to become a staple to bring to every gathering!

This cool feta dip is topped with warm roasted tomatoes for unmistakable Mediterranean flavors everyone will rave about.

finished Whipped Feta in a bowl with tomatoes

What is Whipped Feta?

I recently ate this dish at a restaurant and fell so deeply in love I knew I had to create an at-home version to share with you!

Whipped feta is a creamy cheese dip with lots of tart and salty feta cheese!

With its pretty presentation, this chilled dip is served with warm with roasted tomatoes on top! It’s perfect for dipping crostini into! If possible, don’t skip the fresh dill, it’s so good on this!

process of blending feta for Whipped Feta


Feta and cream cheese are mixed together with sour cream to create this rich, creamy dip! Some brands tend to be extra salty so give your feta a good rinse before starting.

Cherry tomatoes are seasoned and roasted until soft. Grape tomatoes or even small cocktail tomatoes will work great too!

Whipped feta can be customized to create a different flavor profile! Try mixing with honey for a sweeter taste, or add lemon for a zesty, tart flavor! Chopped scallions or chives add a dash of color & punch!

tomatoes marinating to make whipped feta

How to Make Whipped Feta

It’s one of the easiest and most satisfying dips to make because it just comes out so incredibly creamy and tasty!

  1. Process feta, then add other dairy ingredients, whipping until creamy. Refrigerate the mixture to allow it to thicken.
  2. Roast tomatoes with seasonings (per the recipe below).
  3. Top with roasted tomatoes & serve with warm pita wedges or crostini.

Tips for Perfect Whipped Feta

  • Brands of feta can vary greatly both in texture and in salt content. Try different brands until you find a favorite.
  • This dip is salty, the addition of Greek yogurt (or sour cream) and cream cheese round it out a bit. You can adjust the amounts to your liking.
  • I like to top it with the warm tomatoes but honey & fresh thyme is another favorite.
  • It’s best not to freeze whipped feta. Dairy is never at it’s best after defrosting, and roasted veggies are sure to lose some of their flavor and texture as well. But the good news is that this dip can definitely be made ahead and chilled, so that it’s ready to go when you are.

Whipped feta can be served with veggies for dipping, pretzel bites, seed crackers, or toasted pumpernickel or French bread.

  • Whipped feta keeps in the refrigerator for up to 4 days. It may last even longer if the topping is stored separately!
  • Feel free to microwave the tomato topping until just warm, or roast it again in the oven to enhance the flavors.

More Cheese Dips

Did you make this Whipped Feta Dip? Be sure to leave a rating and a comment below! 

close up of plated Whipped Feta

Whipped Feta Dip with Roasted Tomatoes

Rich & creamy, this Whipped Feta is the perfect dip for parties!
Course Appetizer, Dip, Party Food, Snack
Cuisine American, Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 95
Author Holly Nilsson



  • 8 ounce block of feta cheese room temperature
  • 2 ounces cream cheese room temperature
  • 3 tablespoons Greek yogurt or sour cream


  • 1 cup cherry tomatoes or grape tomatoes
  • 2 teaspoons olive oil
  • 1 clove garlic minced
  • salt & pepper

For Serving

  • fresh dill
  • pita bread


  • Remove the feta from the brine and rinse very well in cold water. Dab dry with a paper towel.
  • Break up the block of feta and place in a food processor.
  • Add cream cheese and sour cream. Process until creamy, scraping sides as needed, about 3-4 minutes.
  • Refrigerate at least 30 minutes or up to overnight.
  • Preheat oven to 400°F.
  • Toss all tomato ingredients in a small dish. Bake 20 minutes or until soft and splitting. Cool slightly.
  • Place dip into a small bowl or dish. Top with roasted tomatoes and juices. Add a drizzle of olive oil if desired.
  • Top with chopped fresh dill and serve with warm pita wedges.


Whipped Feta Dip will keep in the fridge for up to 4 days in an airtight container.
Feta can vary greatly both in texture and in salt content. Try different brands until you find a favorite. 
Greek yogurt (or sour cream) and cream cheese round it out the salt in the feta. You can adjust the amounts to your liking.
I like to top it with the warm tomatoes but honey & fresh thyme is another favorite. 


Calories: 95 | Carbohydrates: 2g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 244mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 1mg
Whipped Feta with writing
feta in a food proccesor to make Whipped Feta with writing
Whipped Feta with a title
Whipped Feta before and after plating with a title

Roasted Broccoli & Cauliflower – just 5 ingredients!

Roasted broccoli and cauliflower is an oven-roasted treat that will become a side-dish legend on any table!

Perfectly tender-crisp, caramelized and lightly seasoned with garlic, my family literally cannot get enough. It’s so easy to make that it’s going to become a go-to on your menu!

scoop of Roasted Broccoli and Cauliflower being taken off of a baking sheet

Why We Love this Recipe

Broccoli and cauliflower are a perfect pair, even better with garlic.

Oven-roasting because it frees you up to prepare other parts of the meal and is great to cook alongside roasted meats.

This dish uses simple ingredients, a splash of oil, garlic, and a few sprinkles of Parmesan cheese! Healthy veggies are on the table in no time.

Roasted Broccoli and Cauliflower before baking on a baking sheet

Ingredients & Variations

This recipe is super simple, and only uses a handful of ingredients!

VEGGIES I used fresh broccoli and cauliflower florets, feel free to add in your favorites like bell peppers or zucchini. Frozen vegetables can be used (more below) but require a different prep.

SEASONINGS Olive oil, minced garlic & parmesan cheese. Feel free to flavor as you’d like… taco seasoning, ranch seasoning, or even Greek seasoning for a flavorful twist!

How to Roast Frozen Broccoli or Cauliflower

Frozen veggies release water as they defrost so be sure to thaw them before cooking. They’ll naturally be softer and won’t have the same tender-crisp texture as fresh vegetables.

  • Season frozen vegetables per recipe below.
  • Roast 12 minutes.
  • Turn oven on to broil and broil 5-7 minutes or until veggies have a bit of color.

How to Roast Broccoli and Cauliflower

Everyone loves an easy and super tasty dish that’s ready in a flash like this one!

  1. Rinse and pat dry broccoli and cauliflower. Cut pieces into uniform sizes.
  2. Toss pieces in oil and minced garlic. Pat shredded Parmesan into crevices of the veggies and bake until tender and lightly browned.
  3. Serve fresh out of the oven or let them cool and serve as a cold snack for dipping!

top view of plated Roasted Broccoli and Cauliflower

How to Store Roasted Broccoli and Cauliflower

  • Keep roasted veggies in an airtight container in the refrigerator where they’ll stay fresh for up to 4 days.
  • Crisp them up again by placing them on a baking sheet and putting them under the broiler or in the toaster oven for about 5 minutes.
  • Refresh the flavors with a little salt and pepper and serve again plain or with dipping sauce!
  • Or, add leftovers to casseroles or soups for extra flavor.

Other Great Veggie Side Dishes

Did you love this Roasted Broccoli & Cauliflower? Be sure to leave a rating and a comment below! 

top view of plated Roasted Broccoli and Cauliflower

Roasted Broccoli and Cauliflower

Roasted Broccoli & Cauliflower is easy to make, and so flavorful. The whole family will love this dish!
Course Appetizer, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 168
Author Holly Nilsson


  • 4 cups broccoli florets bite sized
  • 4 cups cauliflower florets bite sized
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • ½ cup parmesan cheese fresh, shredded
  • salt & pepper to taste


  • Preheat oven to 450°F.
  • Wash broccoli and cauliflower. Dry thoroughly.
  • Toss with olive oil and garlic. Add cheese and using your hands, massage the cheese into the crevices of the vegetables. Season with salt & pepper to taste.
  • Roast 10 minutes, stir and roast an additional 5-10 minutes or until vegetables are tender crisp.


Ensure broccoli and cauliflower are dried very well so they don't steam in the oven.
To Substitute Frozen Vegetables
  • Season per recipe.
  • Roast 12 minutes.
  • Turn oven on to broil and broil 5-7 minutes or until veggies have a bit of color. 
Leftovers are great added to salads (cold) or omelets.


Calories: 168 | Carbohydrates: 12g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 261mg | Potassium: 598mg | Fiber: 4g | Sugar: 4g | Vitamin A: 665IU | Vitamin C: 130mg | Calcium: 213mg | Iron: 1mg
Roasted Broccoli and Cauliflower with writing
close up of Roasted Broccoli and Cauliflower with a title
Roasted Broccoli and Cauliflower before baking on a baking sheet and the finished dish with a title
Roasted Broccoli and Cauliflower in a bowl with a title

Roasted Kohlrabi – Only 5 Simple Ingredients!

Roasted kohlrabi recipe is so easy, it will become a regular on the dinner table!

Kohlrabi is one of those vegetables that many home cooks haven’t tried. It’s a mild veggie and easy to prepare. In this recipe it is tossed with olive oil, simply seasoned and roasted.

Roasted Kohlrabi on a whitr plate with a fork

What is Kohlrabi?

Kohlrabi tastes a bit like turnip or cabbage. It’s just a little bit sweeter and super easy to peel once they’ve been cut. You can eat both the stem and the leaves of this vegetable.

Raw or Cooked: It can be shredded and added to a slaw or sliced and added to a tossed salad!

Like most root veggies, it can also be oven-roasted or broiled, baked or steamed. It is an elegant vegetable with a mild flavor that everyone will love!

raw kohlrabi to make Roasted Kohlrabi

How to Prepare Kohlrabi

  1. Wash kohlrabi thoroughly and pat dry. Trim the tops and stems off and save them for another recipe (freeze them in zippered bags labeled with the date. They are amazing in stir-fries or stock).
  2. Cut the bulbs into halves or quarters so they are easier to handle.
  3. Peel them with a vegetable peeler and then slice them all the same size so they roast evenly. Whole kohlrabi bulbs are harder to peel than ones cut in halves or quarters.

cut up kohlrabi on a cutting board to make Roasted Kohlrabi

How to Cook Kohlrabi

This recipe for roasted kohlrabi is a great way to prepare it— especially if you’re a first-timer cooking with it. But, sautéed with other veggies in a stir fry is another easy way to prepare it.

In this recipe, we simply:

    1. peel the kohlrabi
    2. add olive oil and season it
    3. oven roast it to tender-crisp perfection (recipe below).

Roasted Kohlrabi before cooking with seasoning

Tips for Success

  • Cut it thicker (or cube it) for firmer pieces.
  • Once kohlrabi is cooled, store it in an airtight container in the refrigerator for up to 4 days.
  • Oven-roasted kohlrabi does not freeze well and will become too soft once thawed. It’s best just to make a fresh batch!

Oven-Roasted Veggies

Did you try this Roasted Kohlrabi? Be sure to leave a rating and a comment below! 

close up of Roasted Kohlrabi

Roasted Kohlrabi

This light & fresh veggie dish is so easy to make, and is full of flavor!
Course Appetizer, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings 4
Calories 73
Author Holly Nilsson


  • 4 kohlrabi bulbs
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • salt & pepper to taste


  • Preheat oven to 425°F.
  • Cut the tops off of the kohlrabi (they are edible, set aside for use in salads or stir fries).
  • Cut the bulb in quarters. Once cut, peel the outer layer of skin.
  • Chop the kohlrabi into 1/2" slices.
  • Toss with olive oil, garlic powder, salt and pepper to taste. Roast 22-24 minutes or until tender crisp.
  • Serve warm.


If you prefer firmer vegetables, cut the slices a little bit thicker.
Store leftovers in an airtight container in the fridge for up to 4 days. 


Calories: 73 | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 525mg | Fiber: 5g | Sugar: 4g | Vitamin A: 54IU | Vitamin C: 93mg | Calcium: 36mg | Iron: 1mg
Roasted Kohlrabi with writing
Roasted Kohlrabi close up with a title
Roasted Kohlrabi on a plate with a title and a photo of the kohlrabi cut up on a cutting board
Roasted Kohlrabi on a dish with a title

Air Fryer Baked Potatoes – Only 3 Simple Ingredients!

Air Fryer Baked Potatoes come out nice and crisp on the outside and fluffy inside!

Air fryers have totally revolutionized the home cook’s kitchen!  It doesn’t matter if it’s regular potatoes or sweet potatoes, these spuds are a cinch to make!

Air Fryer Baked Potatoes in an air fryer over the top view

What Air Fryer is Best?

For people who want to follow a healthier diet with less oil and fats in their cooking, air fryers are a miracle appliance! This is truly one of my most used appliances.

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.

ingredients to make Air Fryer Baked Potatoes on a marble table top

Ingredients & Variations

POTATOES The best potatoes for baking are of the starchy variety.

Russets, red-skinned, and fingerlings work well because they hold their shape while cooking and are starchy and absorbent for all the amazing toppings!

SEASONINGS Olive oil and kosher salt are all that’s needed to season these potatoes perfectly!

VARIATIONS Season with Cajun, homemade seasoned salt, or Everything Bagel seasoning to add some zing! Fresh dill, garlic, or even cilantro would all taste great!

TOPPINGS Sour cream, sliced green onions, bacon bits, leftover chili or beans, nacho cheese, salsa, sauteed onions, bell peppers, or mushrooms, shredded cheese.

How to Make Air Fryer Baked Potatoes

It’s as easy as 1, 2, 3 to make baked potatoes in the air fryer!

  1. Simply wash, dry, and season the potatoes with oil and salt.
  2. Pierce potatoes with a fork, place in the air fryer and cook 25 minutes.
  3. Turn them over and cook another 20 to 30 minutes or until tender.

Air Fryer Baked Potatoes in an air fryer with seasoning before being cooked

Tips for Perfect Potatoes

  • Look for potatoes that are uniform in size so they bake at the same rate.
  • Scrub them underwater and pat dry before preparing, so that the skins can be eaten too if desired.
  • Remember to poke potatoes with a fork so the steam can escape and the heat can evenly penetrate the flesh (otherwise, potatoes can explode).
  • Season generously.

More “Baked” Potatoes

close up of Air Fryer Baked Potatoes cut open with butter and seasoning

Air Fryer Favorites

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

close up of Air Fryer Baked Potatoes cut open with butter and seasoning

Air Fryer Baked Potatoes

Air Fryer Potatoes are so easy to make. Serve with sour cream, bacon, and chives for the perfect side dish!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 potatoes
Calories 199
Author Holly Nilsson


  • 4 medium russet potatoes
  • 1 tablespoon olive oil
  • kosher salt to taste


  • Scrub potatoes with water and dab dry. Poke each potato with a fork several times.
  • Generously rub with oil and season with salt.
  • Place potatoes in the air fryer at 390°F (no need to preheat).
  • Cook 25 minutes, turn potatoes over and cook an additional 20-30 minutes or until tender when pierced with a fork.
  • Serve with desired toppings.


You can add more or less potatoes based on the capacity of your air fryer.
For great flavor, rub the outside of the potato with bacon grease instead of oil.


Calories: 199 | Carbohydrates: 38g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg
Air Fryer Baked Potatoes with writing
Air Fryer Baked Potatoes with a title
uncooked Air Fryer Baked Potatoes in an air fryer with writing
Air Fryer Baked Potatoes in an air fryer and an image of the potatoe cut open with butter and garnish with writing

Easy Jalapeno Cheddar Bread {Perfect for Beginner Bakers!}

Jalapeno Cheddar Bread is an easy cheesy bread recipe with just a hint of heat! 

Cheddar cheese and fresh jalapenos are added to a simple bread dough recipe and baked until browned!

Soft, fluffy and full of flavor, this tasty bread, is perfect for dipping in soup, serving with butter, or making a delicious sandwich!

A cutting board with sliced Jalapeno Cheddar Bread

Easy to Make Bread Recipes

It seems like everyone is baking bread these days, myself included!! While baking bread can seem somewhat intimidating, I can assure you it’s easy!

This cheese bread recipe is just one of many amazing recipes found in the Ready, Set, Dough Cookbook.

The author of this book, my good friend Rebecca, ensures ANYONE can successfully make a loaf of beautiful homemade bread, even if you’re just getting started!

Just like her recipes over at Foodie with Family, the instructions are clear and straightforward.

The minute I set my eyes on this recipe, I knew I had to make it, and (just like this book) it has become a staple in our kitchen!

Ready, Set, Dough cookbook with two loaves of Jalapeno Cheddar bread to the side

The Ready, Set, Dough Cookbook has twelve basic dough recipes with endless options available for each dough (making you a bread master in no time)!

It is perfect for beginner bakers with easy to follow recipes from sweet bread to bagels, pizza and yummy garlic knots.

dough rolled out with shredded cheese and jalapenos on it.

Ingredients & Variations

While the basic instructions for baking bread need to remain the same for a good rise and perfect texture, the ingredients for cheesy jalapeno bread can be switched up to make an entirely different loaf every time!

CHEESE While the flavor of sharp cheddar cheese is the perfect balance to the spicy jalapenos you can switch it out for your favorite cheeses. Try a spicy pepper jack cheese for an extra kick!

JALAPENOS  We love the spiciness that diced jalapenos bring to this bread but to tone down the spice be sure to remove all seeds (that’s the extra spicy part) before folding it into the dough.

Still too spicy? Try diced green chilies in place of the jalapenos.  Or add some chopped black olives for color and a dash of red pepper flakes for zest!

So many different combinations, don’t be afraid to experiment!

Jalapeno Cheddar Bread ready to be baked

How to Make Jalapeno Cheddar Bread

Homemade bread is easy to make!

  1. Prep: Mix the dough and allow it to rise for about two hours.
  2. Mix-Ins: Divide in two, roll out each loaf, cover with cheese, and jalapenos and roll-up.
  3. Rise: Place into prepared pans, top with cheese, and jalapenos, and allow to rise about 30 minutes.
  4. Bake: Bake and allow to cool completely before serving.

This bread stands alone as a snack with butter or cream cheese, but it can also really pump up the flavor and presentation of a sandwich or jalapeno popper grilled cheese!

For spicy croutons, cut slices into cubes and toss in a large bowl with olive oil. Bake croutons at 300°F for about an hour! Toss some in soup or top onto a salad for the best croutons ever!

Top view of a loaf of Jalapeno Cheddar Bread sliced

Tips for Success

For perfect loaves of bread every time, the first part of making the dough is the most important step.

  • Use lukewarm water to help in activating the yeast when it’s added to the other ingredients.
  • Mixing, kneading, and resting will yield a consistent rise, even texture, and the add-ins will be evenly distributed throughout the loaf.

Follow these tips to ensure the loaves are fully cooked without overcooking and don’t crumble while slicing.

  • Test for doneness by tapping on the top of the loaf after it comes out of the oven. It should have a hollow sound.
  • Let the bread cool before removing it from the loaf pans gives it time to firm up before slicing.

Must-Try Bread Recipes

Did you enjoy this Jalapeno Cheddar Bread? Be sure to leave a rating and a comment below!

two loaves of Jalapeno Cheddar Bread

Jalapeno Cheddar Bread

Course Appetizer, Bread, Side Dish
Cuisine American
Prep Time 45 minutes
Cook Time 25 minutes
Rise Time 2 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 2 loaves
Calories 2408
Author Holly Nilsson


  • 8 ounces sharp cheddar cheese grated & divided
  • 3 small to medium jalapenos stems removed sliced into 1/8" sliced rounds, divided

Dough Ingredients:

  • 4 cups all-purpose flour
  • 2 cups semolina flour
  • 3 teaspoon instant yeast
  • 3 teaspoons kosher salt
  • 4 tablespoons sugar
  • 4 tablespoons extra virgin olive oil
  • 2 cups lukewarm water


  • Add the dough ingredients to a large mixing bowl or stand mixer bowl and stir with a sturdy wooden spoon until a shaggy but cohesive dough forms.
  • Knead by hand or with the dough hook on a stand mixer until the dough is smooth and elastic, about 10 minutes. Scrape the bowl clean with a dough scraper, form a tight round of dough, and return it to the bowl.
  • Cover with plastic wrap, and let rise in a warm, draft-free place until doubled in size, about 2 hours.
  • Spray two loaf pans with nonstick cooking spray and set them aside.
  • Divide the dough into two pieces. Working with one piece of dough at a time, pat into an oval, then use a rolling pin to roll it into a rectangle that is approximately 8 x 14 inches (20 x 36 cm).
  • Sprinkle one-third of the grated cheese and one-third of the jalapeño rounds over the rectangle.
  • Roll it up from a short side, keep the dough tight against itself, trying to avoid stretching it further. Pinch the seams, tuck the ends under, and place seam-side down on the prepared pan. Repeat with the second piece of dough.
  • Toss the remaining grated cheese and jalapeño slices together and distribute evenly over the tops of the two loaves
  • Cover with a damp tea towel and let rise in a warm, draft-free place until puffy, about 30 minutes.
  • While they rise, preheat the oven to 400°F. Bake the loaves for 25 to 30 minutes, or until deep golden brown and firm on top.
  • Let the bread rest in the pans for 3 minutes after removed from the oven before turning out onto a cooling rack.
  • Cool completely before slicing and serving!


Recipe published with permission.
Lindamood, Rebecca. Ready, Set, Dough! Beginner Breads for All Occasions: Page Street Publishing, 2019. Print.


Serving: 1loaf | Calories: 2408 | Carbohydrates: 348g | Protein: 86g | Fat: 73g | Saturated Fat: 29g | Cholesterol: 201mg | Sodium: 4241mg | Potassium: 945mg | Fiber: 19g | Sugar: 26g | Vitamin A: 1481IU | Vitamin C: 25mg | Calcium: 901mg | Iron: 21mg
Jalapeno Cheddar Bread sliced with text
Top view of sliced Jalapeno Cheddar Bread with writing
Sliced Jalapeno Cheddar Bread with writing
Top image - sliced Jalapeno Cheddar Bread. Bottom image - top view of sliced Jalapeno Cheddar Bread

Best Rotisserie Chicken Recipe {Juicy & Moist}

This juicy rotisserie chicken recipe can be cooked
in the oven or on a rotisserie!

It’s tender, juicy and full of flavor every time! Enjoy it as a chicken dinner or use it to add to casseroles, sandwiches, salads, or soups!

Rotisserie Chicken on a plate

Juicy All-Purpose Chicken

When chicken is this juicy & delicious even the leftovers won’t seem like leftovers, they can be used in countless ways!

You can make it in the oven or on a rotisserie. Season it however you like, either simply with salt & pepper or with the rotisserie chicken seasoning recipe below.

Rotisserie Chicken seasoning on a plate

Shred it on top of a salad, turn it into a chicken sandwich, use it in a chicken noodle soup, or make it into a chicken pot pie. The possibilities are endless!

You can even freeze it for up to three months to always have juicy chicken on hand whenever a recipe calls for it.

Ingredients & Variations

CHICKEN For this recipe, we use a whole chicken! If your rotisserie is big enough you could try a turkey, or this recipe would taste great with a cornish hen as well!

OLIVE OIL We love the flavor that olive oil leaves on the chicken but you can use any oil you have on hand. Adding oil makes the skin extra crisp.

SEASONINGS Try the seasonings in this recipe, a homemade chicken seasoning, or your favorite store-bought seasoning!

Rotisserie Chicken before roasting

How To Make Rotisserie Chicken

I make rotisserie chicken on a rotisserie (mine is an electric one) but if you don’t have one, you can make it in the oven as you would make a roast chicken. While it’s not technically a rotisserie chicken if baked in the oven, the flavor is very similar!

To Prepare the Chicken:

  1. Mix the seasonings together and set aside.
  2. Pat the chicken dry and rub with olive oil and rub with the seasoning mixture.
  3. Bend the wings behind the chicken and tie the legs together.

To Oven Roast:

To make this recipe in a roasting pan:

  • Roast for 12 minutes at 450°F, then drop down to 350°F and roast for another 60 to 70 minutes.
  • Remove from the oven and let the chicken rest for 10 minutes to seal in the juices.


To make this recipe in a rotisserie oven, or on a rotisserie attachment for your grill:

  • Cook about 18-22 minutes per pound (this will vary based on the type of rotisserie you use) until the chicken reaches 165°F internally.
  • Turn the heat off and let the chicken continue to “carryover cook” another 15 minutes.
  • Once removed from the rotisserie (or oven), let the chicken rest at least 10 minutes to seal in moisture.

Rotisserie Chicken before and after being roasted

How To Cut Rotisserie Chicken

Cut a rotisserie chicken just like you would carve a turkey.

  1. Remove the string around the legs and unwind the wings from the body.
  2. Using a paring knife, cut from the leg/thigh joint that is attached to the body. Separate the leg from the thigh, if desired. The wings can simply be twisted away from the body.
  3. Using a sharp chef knife, cut slices from the center where the breastbone is across each left and right side.
  4. Serve the chicken as slices or shred for salads or wraps, sandwiches, or soup!


Rotisserie chicken is already cooked and usually gets used up quickly because of all the different ways it can be served!

Use it for chicken salad sandwiches, wraps, and more! Keep it in the refrigerator in a sealed container or a zippered bag for about a week.

Leftovers can also be frozen! Label zippered bags and it will keep about 3 months!

finished Rotisserie Chicken being roasted

Chicken for Dinner!

Did you love this easy Rotisserie Chicken? Be sure to leave a rating and a comment below!

full Rotisserie Chicken on a plate

Rotisserie Chicken Recipe

Made in the oven or rotisserie oven this results in perfectly juicy, moist, and crispy chicken!
Course Chicken, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 12 minutes
Resting Time 15 minutes
Total Time 1 hour 42 minutes
Servings 8 servings
Calories 222
Author Holly Nilsson


  • 1 small fryer chicken about 3.5lbs
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt & pepper to taste


  • Combine all seasonings in a small bowl and mix well.
  • To prepare chicken, dab dry with paper towels.
  • Rub the outside of the chicken with olive oil and season generously with the spice mixture.
  • Gently fold the wings behind the chicken. Using kitchen twine, tie the legs together.

To Roast in the Oven

  • Preheat oven to 450°F. Place chicken breast side up in a castiron skillet or in a small dish.
  • Roast 12 minutes, reduce heat to 350°F and cook an additional 60-70 minutes or until chicken reaches 165°F.
  • Rest 15 minutes before carving.

To Cook on a Rotisserie

  • Center the chicken on a rotisserie spit. If using a grill rotisserie, preheat to medium heat, 350°F.
  • Cook chicken 18-22 minutes per pound,, until the chicken reaches 165°F. (3.5lb chicken will need about 60-80 minutes).
  • Once the chicken has reached the right temperature, turn off the heat and allow the chicken to rotate for 15 minutes without heat.
  • Remove from the rotisserie and serve.


Chicken can be seasoned with any spice mixture. You can cook more than one chicken at a time, ensure chickens are not touching.
Note: Read the directions for your exact rotisserie equipment for mounting directions.
Electric rotisserie machines do not require preheating.
Times will vary based on chicken, method used and type of rotisserie. Most small sized chickens will cook in approximately an hour. For best results, use an instant-read thermometer and cook until chicken reaches 165°F.


Calories: 222 | Carbohydrates: 1g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 67mg | Potassium: 180mg | Fiber: 1g | Sugar: 1g | Vitamin A: 226IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
Rotisserie Chicken with a title
Rotisserie Chicken on a plate with a title
Rotisserie Chicken roasting with a title
Rotisserie Chicken roasting and plated with writing