THE BEST AIR FRYER GRILLED CHEESE SANDWICH

 

Here’s how to make the best Air Fryer Grilled Cheese Sandwich—crispy, golden brown, and perfectly melted inside!

Ingredients:

• 2 slices of bread (sourdough, brioche, or classic white)
• 2 tbsp butter (softened) or mayonnaise
• 2-3 slices of cheese (cheddar, mozzarella, American, or a mix)

Instructions:

1. Preheat Air Fryer: Set your air fryer to 375°F (190°C) for a few minutes.

2. Assemble the Sandwich:

   • Spread butter or mayo on one side of each bread slice.
   • Place cheese slices between the unbuttered sides of the bread.

3. Air Fry:

   • Place the sandwich in the air fryer basket.
   • Cook for 4-5 minutes, then flip and cook for another 3-4 minutes until golden brown and crispy.

4. Serve: Let it cool for a minute before slicing. Serve with tomato soup or dipping sauce!

Would you like any add-ins, like bacon or caramelized onions?

Fluffy Japanese Cotton Cheesecake Cupcakes

 

Here’s a delightful recipe for Fluffy Japanese Cotton Cheesecake Cupcakes—light, airy, and perfectly soft!

Ingredients:

For the Batter:

• 125g cream cheese (softened)
• 30g unsalted butter (softened)
• 50ml milk
• 3 eggs (separated)
• 40g cake flour (or all-purpose flour, sifted)
• 10g cornstarch
• ¼ tsp salt
• ½ tsp vanilla extract
• 50g granulated sugar

For the Topping (Optional):

• Powdered sugar for dusting
• Whipped cream
• Fresh berries

Instructions:

1. Preheat Oven & Prepare Muffin Tin

   • Preheat oven to 320°F (160°C).
   • Line a muffin tin with cupcake liners.

2. Melt Cream Cheese & Butter

   • In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler. Stir until smooth.
   • Remove from heat, let cool slightly, then mix in egg yolks, vanilla extract, flour, cornstarch, and salt until smooth.

3. Whip Egg Whites

   • In a clean bowl, beat egg whites until foamy. Gradually add sugar while beating until stiff peaks form.

4. Fold Batter Gently

   • Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.

5. Bake with Water Bath

   • Fill cupcake liners ¾ full with batter.
   • Place the muffin tin in a larger baking tray and pour hot water into the tray (about 1 inch deep) for a water bath.
   • Bake for 25-30 minutes until slightly golden and set.

6. Cool & Serve

   • Let cupcakes cool in the oven with the door slightly open for 10 minutes to prevent shrinking.
   • Once completely cooled, dust with powdered sugar or serve with whipped cream and berries.

Would you like a matcha or chocolate variation?

Creamy Baked Rice Pudding with Cinnamon

 

Here’s a delicious Creamy Baked Rice Pudding with Cinnamon recipe! This dessert is rich, comforting, and perfect for any occasion.

Ingredients:

• 1 cup cooked white rice (jasmine or Arborio works well)
• 2 cups whole milk (or half-and-half for extra creaminess)
• ½ cup heavy cream
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon (plus extra for garnish)
• ¼ tsp salt
• ¼ cup raisins (optional)
• Butter (for greasing the baking dish)

Instructions:

1. Preheat Oven: Set your oven to 350°F (175°C) and grease a baking dish with butter.
2. Mix Wet Ingredients: In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla, cinnamon, and salt until well combined.
3. Combine with Rice: Add the cooked rice and raisins (if using) into the mixture and stir well.
4. Transfer to Baking Dish: Pour the mixture into the greased baking dish and spread evenly.
5. Bake: Place in the oven and bake for 45-50 minutes, or until the pudding is set but still slightly jiggly in the center.
6. Cool & Serve: Let it rest for 10 minutes before serving. Sprinkle extra cinnamon on top and enjoy warm or chilled!

Would you like any topping suggestions, like whipped cream or caramel sauce?

Pan scored potatoes

 

It sounds like you’re referring to scored potatoes, which are potatoes that have been sliced partway through in a crisscross or parallel pattern before being cooked in a pan or oven. This technique helps them cook evenly and absorb flavors better.

Here’s a simple way to make pan-scored potatoes:

Ingredients:

• 3-4 medium potatoes (Yukon Gold or Russet)
• 2 tbsp olive oil or butter
• 1 tsp garlic powder
• 1 tsp paprika (optional)
• Salt & pepper to taste
• Fresh herbs (like rosemary or thyme) for garnish

Instructions:

1. Prepare the potatoes: Wash them well and cut them in half. Using a sharp knife, score the cut sides in a crisscross pattern, making sure not to cut all the way through.
2. Heat the pan: In a large skillet, heat the olive oil or butter over medium heat.
3. Cook the potatoes: Place them scored-side down in the pan and cook for about 8-10 minutes until golden brown and crispy.
4. Season: Flip them, season with garlic powder, paprika, salt, and pepper, and cover the pan. Let them cook for another 10-15 minutes on low heat until tender.
5. Serve: Garnish with fresh herbs and enjoy!

Would you like a variation, like adding cheese or a sauce?

Beef Liver and Onions - This is such a great recipe

 

You're right—Beef Liver and Onions is a classic, hearty dish that’s packed with rich flavor and nutrients. When cooked properly, the liver is tender and delicious, and the caramelized onions add the perfect sweetness to balance the dish.

Ingredients (Serves 4)

• 1 lb beef liver, sliced into thin pieces
• 1 ½ cups milk (for soaking)
• 2 tbsp butter
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• ½ cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder (optional)
• ½ tsp paprika (optional, for extra flavor)

Instructions

1. Soak the Liver

1. Place the sliced beef liver in a bowl with milk and soak for 30 minutes to 1 hour. This helps remove bitterness and tenderizes the liver.
2. After soaking, drain the liver and pat it completely dry with paper towels.

2. Cook the Onions

3. Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat.
4. Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown (about 10-15 minutes).
5. Remove onions from the skillet and set aside.

3. Cook the Liver

6. In a shallow dish, mix flour, salt, pepper, garlic powder, and paprika.
7. Dredge each liver slice in the flour mixture, shaking off excess.
8. Add the remaining 1 tbsp butter to the skillet.
9. Cook the liver slices for 2-3 minutes per side over medium-high heat until browned but still slightly pink inside. Do not overcook—liver turns tough if overdone!

4. Combine & Serve

10. Return the onions to the skillet, toss with the liver, and cook for 1 more minute to blend the flavors.
11. Serve hot with mashed potatoes, rice, or buttered toast.

Pro Tips

• Soaking in milk is key to removing the metallic taste and keeping the liver tender.
• Do not overcook! The liver should be slightly pink inside for the best texture.
• Add a splash of balsamic vinegar or beef broth at the end for extra depth of flavor.

Would you like a variation, such as a Cajun-style or gravy-based version?

Southern Fried Chicken Don't Lose This Recipe

 

Here’s a classic Southern Fried Chicken recipe that’s crispy, juicy, and full of flavor. Save this one—you won’t want to lose it!

Ingredients (Serves 4-6)

For the Chicken:

• 1 whole chicken (cut into pieces) or 4-6 bone-in, skin-on chicken thighs and drumsticks
• 2 cups buttermilk
• 2 tsp hot sauce (optional, for extra flavor)
• 1 tsp salt

For the Seasoned Flour:

• 2 cups all-purpose flour
• 1 tbsp cornstarch (for extra crispiness)
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional, for heat)

For Frying:

• 2 cups vegetable oil (or enough to submerge chicken halfway in a skillet)

Instructions

1. Marinate the Chicken

1. In a bowl, mix buttermilk, hot sauce, and salt.
2. Add the chicken, ensuring it's fully coated. Cover and refrigerate for at least 4 hours (or overnight for the best flavor).

2. Prepare the Coating

3. In a separate bowl, whisk together flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.

3. Coat the Chicken

4. Remove the chicken from the buttermilk, letting excess drip off.
5. Dredge each piece in the seasoned flour, pressing gently to adhere.
6. Place the coated chicken on a wire rack and let it rest for 10-15 minutes (this helps the breading stick).

4. Fry the Chicken

7. Heat oil in a deep skillet or Dutch oven to 325-350°F (163-177°C).
8. Fry the chicken in batches, turning occasionally, for 12-15 minutes (for smaller pieces) or 15-18 minutes (for larger pieces).
9. Remove and drain on a wire rack or paper towels.

5. Serve & Enjoy

• Let the chicken rest for 5 minutes before serving.
• Serve with biscuits, coleslaw, or mac & cheese for a true Southern meal!

Would you like a spicy or honey-glazed variation?

Butterfinger Balls

 

Butterfinger Balls are an easy, no-bake treat made with crushed Butterfinger candy bars, peanut butter, and chocolate. They're rich, crunchy, and perfect for holidays or snacking!

Ingredients (Makes about 24 balls)

• 1 ½ cups crushed Butterfinger candy bars (about 8 fun-size bars)
• 1 cup creamy peanut butter
• ½ cup powdered sugar
• 2 tbsp unsalted butter, softened
• 2 cups chocolate chips (milk or semi-sweet)
• 1 tbsp coconut oil or vegetable shortening (optional, for smoother chocolate)

Instructions

1. Make the Dough

1. Crush the Butterfinger bars using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
2. In a bowl, mix peanut butter, powdered sugar, and softened butter until smooth.
3. Fold in the crushed Butterfinger pieces and mix until well combined.

2. Form the Balls

4. Roll the mixture into small balls (about 1 inch in diameter).
5. Place them on a baking sheet lined with parchment paper.
6. Freeze for 20-30 minutes until firm.

3. Coat with Chocolate

7. Melt chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring each time until smooth.
8. Dip each Butterfinger ball into the melted chocolate, coating evenly. Use a fork to remove and let the excess chocolate drip off.
9. Place the coated balls back on the parchment paper.

4. Set & Serve

10. Let them set at room temperature or refrigerate for 10-15 minutes until the chocolate hardens.
11. Serve and enjoy!

Would you like any variations, like using white chocolate or adding a crunchy coating?

Fluffy Japanese Cotton Cheesecake Cupcakes

 

Ingredients (Makes about 12 cupcakes)

A: Cream Cheese Mixture

• 125g cream cheese, softened
• 30g unsalted butter
• 50ml milk
• 3 egg yolks
• 30g cake flour (or sifted all-purpose flour)
• 10g cornstarch
• ½ tsp vanilla extract

B: Meringue

• 3 egg whites
• 50g granulated sugar
• ½ tsp lemon juice or cream of tartar

Instructions

1. Prepare the Batter

1. Preheat your oven to 150°C (300°F). Line a muffin tin with cupcake liners.
2. In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler. Stir until smooth, then let it cool slightly.
3. Whisk in egg yolks, followed by vanilla extract, sifted cake flour, and cornstarch. Mix until smooth.

2. Make the Meringue

4. In a clean, dry bowl, beat egg whites with lemon juice until foamy. Gradually add sugar while beating until soft peaks form.

3. Combine & Bake

5. Gently fold the meringue into the cream cheese batter in three additions, using a spatula. Be careful not to deflate the batter.
6. Pour the batter into the cupcake liners, filling them about 80% full.
7. Place the muffin tin into a larger tray filled with hot water (water bath method).
8. Bake at 150°C (300°F) for 25-30 minutes, or until the tops are lightly golden.
9. Turn off the oven and let the cupcakes cool inside for 10 minutes before removing them.

4. Serve & Enjoy

• Let them cool completely before enjoying.
• Optionally, dust with powdered sugar or top with whipped cream and fruit.

Would you like any variations, such as matcha or chocolate flavors?