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You'll find over 445 of my favorite recipes here, including ideas for Quick meals, Cooking for 2, Feasting on Leftovers, and cooking with 5 Ingredients or Less. I'm adding new posts regularly; you can subscribe by email or RSS feed if you'd like to receive the latest recipes. Bon appétit!

Air Fryer Chicken Wings

January 5, 2019

By Kath Dedon


Air Fryer Chicken Wings are the best chicken wings I have ever had! They are crispy, not at all greasy, and the meat is moist and cooked perfectly.

My family will tell you that I was pretty clear that I really, really wanted the Cuisinart® AirFryer Toaster Oven. Bob “surprised” me with it for my birthday, which happens to be a few days before Christmas. That meant I could make 3 batches of chicken wings for an afternoon snack on Christmas Day!

The reason I wanted this particular air fryer is because it’s a multi-talented toaster oven that not only air fries, but it also bakes, convection bakes, broils, convection broils, warms, and makes toast. I also like the fact that it has a window and an oven light, so it’s easy to check on how things are going.

So far, I’ve only used the air fryer, baking, and warming functions. I baked perfect potatoes. I warmed some leftovers. I made a batch of cookies with a large, full sheet of cookies in my regular oven, and I was able to bake the few cookies that were left at the same time in my toaster oven. They were perfect. It’s really nice to have a second oven that works well.

These Air Fryer Chicken Wings were the first thing I made. I just followed the recipe in the small Cuisinart cookbook that came with the oven. We were amazed at how good they were.  Using no oil and seasoning them only with kosher salt made the perfect wings.


Air Fryer Chicken Wings and Fries

Air Fryer Chicken Wings and fries.jpg


Air Fryer Chicken Wings

(Adapted from the recipe that came with the Cuisinart AirFryer Toaster Oven)


(print the recipe)


Makes about 11 wing sections


1¼ pounds “party” chicken wings (drumette and flat sections)

Kosher salt


chicken wings.jpg


  1. Sprinkle kosher salt over both sides of the chicken wings.
  2. Put the air fryer basket on the baking pan. (Line the baking pan with foil, if desired, for easier clean up.) Put the salted chicken wings in the basket.


in the air fryer basket


3. Put the pan and basket in the middle position of the oven. Set the oven to the Air Fry function and 400°.

4. Set a timer for 10 minutes. (I use my cell phone timer because the one complaint that people seem to have about this air fryer is that the timer is not accurate.)

5. When the timer goes off, take the pan out of the oven and turn the wings over.

6. Return to the oven and set the timer for 10 minutes. Enjoy!


air fryer chicken wings


Some of my family liked Frank’s Red Hot Sauce with the wings, but Bob and I both loved them plain.


air fryer chicken wings and fries - copy



The Best Yorkshire Pudding

December 26, 2018

By Kath Dedon


J. Kenji López-Alt calls this “The Best Yorkshire Pudding”. I found his recipe on Serious Eats and made it to serve with our Christmas dinner. I made my Perfect Rib Eye Roast for the main attraction.

Yorkshire puddings typically call for using beef drippings from the roast, but my roast never produces enough drippings. Kenji suggests using drippings, lard, shortening, or vegetable oil. I used a couple of tablespoons of drippings from the roast and added melted duck fat to make the ½ cup of fat needed to finish the Yorkshire pudding.

This Yorkshire Pudding recipe is SO easy to make and it drew rave reviews at the table. I had to share it on the blog to keep the recipe handy for future feasts at Chez Dedon.

The secret is to make the batter the day before. Kenji did all of the scientific experiments, and found that Yorkshire Pudding rises much higher if the batter has been made ahead of time. You just whisk the ingredients together and refrigerate overnight. When the roast is done, you take it out of the oven to rest and make the Yorkshire Pudding. Simple!

I made mine in my 10-inch cast iron skillet. If you have a 10-inch skillet that is oven-safe it is clearly the easiest pan to use because you don’t have to divide the fat and batter between multiple wells. According to Kenji, you can also use two 6-well popover tins, one 12-well standard muffin tin, one 24-well mini muffin tin, or two 8-inch cast iron skillets.

I know I’ll be making The Best Yorkshire Pudding again. There’s no reason not to with such an easy recipe! I might try it in my 12-inch cast iron skillet next time. I think it would work. If you try that, please let me know how it works for you!


My pudding rose so high! I think it would work in my 12-inch skillet next time.

Yorkshire Pudding.jpg


The Best Yorkshire Pudding

(Adapted from J. Kenji López-Alt’s recipe on Serious Eats)


(print the recipe)


Makes one 10-inch skillet-sized,  or two 8-inch skillet-sized, 8 popover-sized, 12 muffin-sized, or 24 mini muffin-sized puddings


For the batter

4 large eggs (200g)

1 cup plus 2 teaspoons (150g) all-purpose flour

¾ cup (175g) whole milk

1 tablespoon plus 2 teaspoons (28g) water

½ teaspoon (2g) kosher salt


To finish the Yorkshire Pudding

½ cup beef drippings, lard, shortening, vegetable oil, or duck fat (I used about 2 tablespoons of beef drippings and then added duck fat to make ½ cup.)


  1. Whisk the eggs, flour, milk, water, and salt together to make a smooth batter. Pour into a container, preferably something like a Pyrex quart measuring cup. Cover and refrigerate overnight, or for up to 3 days.
  2. Put the oven rack in the center position and heat the oven to 450°.
  3. Put the ½ cup drippings or other fat in the 10-inch skillet. (Or microwave the fat to liquefy it if it is solid, and divide it between the two 8-inch skillets, 8 popover cups, 12 muffin cups, or 24 mini muffin cups.)
  4. Put the skillet (or muffin tins) in the hot oven and heat for about 10 minutes, until the fat is “smoking hot”.
  5. Pour the batter into the skillet. (Or divide it between the wells of the tins. Each one should be between ½ and ¾ full. The skillet should be about ¼ filled.)
  6. Bake until the Yorkshire pudding has quadrupled in size, is browned, and sounds hollow when tapped. My 10-inch skillet took 24 or 25 minutes. Smaller muffins will take about 15 minutes; popover-sized or 8-inch skillets will take about 25 minutes.
  7. For the 10-inch skillet pudding, cut into 8 pieces and serve immediately.

The Best Greek Chicken and Potatoes

December 16, 2018

By Kath Dedon


The Best Roast Greek Chicken and Potatoes is pretty darn good! Heather Christo posted it on her blog,, saying it’s one of her most popular recipes. I decided to make it for Laura and Byron and took it over to their house, along with Chopped Greek Salad with Feta Cheese. (They had their adorable baby boy, our grandson, 3 weeks ago today!*) They declared that it was a “winner winner chicken dinner”! It’s so easy to make, I know it won’t be too long before I make it again.

I used a 4.5-pound whole chicken and cut it in half. I don’t see why you couldn’t use about 4 pounds of your favorite chicken pieces if you don’t want to split a whole chicken.

Don’t skimp on the lemon juice, olive oil, oregano, or garlic. They are the key flavor ingredients.


The Best Roast Greek Chicken and Potatoes


The Best Roast Greek Chicken and Potatoes

(Adapted from Heather Christo’s recipe on


(print the recipe)


Serves 4 – 6


1 whole 4 – 4.5 pound chicken split in half

2 large lemons

11 garlic cloves

2 tablespoons dried Greek oregano

1 cup olive oil

6 medium Yukon gold potatoes

Kosher salt and pepper


  1. Preheat the oven to 350°.
  2. Place the chicken halves on a sheet pan.
  3. Cut one of the lemons in half and squeeze all of the juice over the chicken. Rub the lemon halves over the chicken.
  4. Pour ¼ cup of the olive oil over the chicken.
  5. Season the chicken generously with salt and pepper. Sprinkle 1 tablespoon of the oregano over the chicken.
  6. Peel and mince 5 of the garlic cloves and sprinkle over the chicken.
  7. Peel and quarter the potatoes and put them in a large bowl.
  8. Peel and mince the remaining 6 garlic cloves and sprinkle over the potatoes.
  9. Add the remaining ¾ cup olive oil, 1 tablespoon oregano, and the juice of the second lemon to the bowl of potatoes. Sprinkle with salt and pepper and gently toss so everything is evenly distributed.
  10. Put the potatoes and all of the seasoned olive oil around the chicken on the sheet pan.
  11. Roast until the chicken is done (165°, measured with an instant read thermometer), about 1 hour and 10 – 15 minutes.
  12. Remove the chicken and potatoes to a serving dish. Pour all of the remaining sauce in the sheet pan over the chicken and potatoes.


The Best Roast Greek Chicken and Potatoes - Copy.jpg



Emerson, 16 days old, and his dog, Louie (photo by Laura)

Emerson (16 days old) and Louie





Chopped Greek Salad with Feta Cheese

December 15, 2018

By Kath Dedon


This Chopped Greek Salad with Feta Cheese is colorful and delicious! It’s best made ahead of time, so it’s perfect for entertaining, potluck parties, or your holiday table.

The recipe is adapted, barely, from Kalyn Denny’s recipe on her blog, Kalyn’s Kitchen. Kalyn uses Newman’s Own Olive Oil and Vinegar Dressing. I made a quick batch of Zesty Homemade Italian Salad Dressing and used that instead.

Kalyn cuts the Feta cheese into cubes and stirs it into the finished salad. I served it on the side. If it’s served on the side, people who like Feta can add it to their servings, and people who avoid dairy or who are vegan can enjoy the salad without it.

I highly recommend this Chopped Greek Salad with Feta Cheese for this busy holiday season!


Chopped Greek Salad with Feta


Chopped Greek Salad with Feta Cheese

(Adapted from Kalyn Denny’s recipe on Kalyn’s Kitchen)


(print the recipe)


Serves 3 – 4


1 cup grape tomatoes, cut in half

1 English cucumber, peeled, cut in half lengthwise, and sliced

½ red bell pepper, cut into ¾-inch squares

½ yellow bell pepper, cut into ¾-inch squares

½ orange bell pepper, cut into ¾-inch squares

½ cup pitted Kalamata olives, cut in half (or sliced Kalamata olives)

¼ cup chopped red onion

½ cup diced Feta cheese (or more), or sliced Feta served on the side



½ cup Zesty Homemade Italian Salad Dressing (or Newman’s Own Olive Oil and Vinegar Dressing)

1 teaspoon dried oregano


  1. Mix the oregano into the salad dressing and set aside.
  2. Put the tomatoes, cucumber, peppers, olives, and red onion in a bowl.
  3. Pour the desired amount of salad dressing over the salad. (I used almost all of it.) Gently stir the salad so the dressing is well-distributed.
  4. If adding the Feta cheese to the salad, stir the cheese into the salad. Otherwise, serve it on the side.
  5. The salad can be served immediately, but it’s even better if it’s allowed to marinate at room temperature for an hour or two. Refrigerate leftovers; it keeps well.


Chopped Greek Salad with Feta Cheese


The Chopped Greek Salad with Feta Cheese was part of a meal that I delivered to Laura and Byron. They welcomed our little grandson, Emerson, into the world 20 days ago. He was born on November 25.

That’s right! I’m a first-time Grammy! Of course, Emerson is the most beautiful baby ever born! GrandpaDude (Bob) and I are thrilled!! (I’m speaking with a lot of exclamation points these days. 😉 )

(Oh, and Laura wanted me to let you know that they loved the salad! 🙂 )


Laura, Byron, and Emerson


Photo by Bella Baby Photography 



A Few of Our Favorite Holiday Treats

December 11, 2018

By Kath Dedon


Can you believe that Christmas is just two weeks away?

We don’t have desserts on a regular basis, but this is one time of year when we like to indulge in a few favorite treats. A few days ago Laura suggested that I should post some of our holiday favorites. I thought it was a great idea. So without further ado, here they are. (Just click on the names of the desserts for the recipe.)


Our favorite holiday pies!


Happy Apple Pie

baked apple pie 2.JPG


Mock Mincemeat Pie

baked mincemeat pie


Pecan Pie

slice of pecan pie


Naturally Sweetened Pumpkin Pie

Naturally sweetened pumpkin pie


If you need a gluten-free option, this Almond Flour Pie Crust works very well with the pecan or pumpkin pie recipes.

almond crust ready to fill


Our Favorite Holiday Cookies!


Toffee Squares

toffee squares 3


Ginger Crinkle Cookies

Ginger Crinkle Cookies 4


Sugar Cookies….aka Million Dollar Cookies

Christmas sugar cookies 2



Maple Sugar-Pecan Shortbread

Maple Sugar Pecan Shortbread Cookies



Rosemary Shortbread

Rosemary Shortbread 5


Gluten Free Lemon Bars

Gluten Free Lemon Bars.JPG


And one spectacular holiday cake!


This Portuguese Orange Olive Oil Cake should be made a couple of days before serving, and it deliciously serves a lot of people. A holiday win-win!

Portuguese Orange Cake 3.JPG


Wishing you and yours a very happy and tasty Holiday Season!


Gluten Free Lemon Bars 2.JPG


The Simplest and Best Shrimp Dish

November 18, 2018

By Kath Dedon


The Simplest and Best Shrimp Dish is my take on a Mark Bittman recipe. It is indeed simple, but is it the best? I don’t know about that, but it certainly is good enough that I made it twice in one week. Bittman calls it a Spanish tapa-style dish and says that everyone he’s served it to has loved it. Perhaps it is the Best!

The most time-consuming part of this recipe is peeling the shrimp, but even that doesn’t take too long. And if you buy shrimp that’s already peeled and deveined, the recipe is even simpler!

Be sure to have all of the ingredients ready to go (mise en place) because the cooking goes really quickly.

Bob and I really did enjoy this Simplest and Best Shrimp Dish! Just writing about it is making me crave it. The first time I made it I just served it by itself on a plate. The second time I served it with cauliflower rice. It would be great served over rice or by itself with a good bread to sop up the flavorful sauce. I’ll be making this again soon; it’s sure to be part of our regular rotation.


Served with cauliflower rice

The Simplest and Best Shrimp Dish


The Simplest and Best Shrimp Dish

(Adapted, barely, from Mark Bittman’s recipe on his website and in How to Cook Everything)


(print the recipe)


Serves 4


1/3 cup extra virgin olive oil

4 cloves garlic, peeled

1½ pounds shrimp

1 teaspoon ground cumin

1½ teaspoons hot smoked paprika (Look for the word “picante” on the label.)

Salt and freshly ground black pepper

Chopped fresh parsley leaves, for garnish (optional)


Ingredients for the Simplest and Best Shrimp Dish



cumin and smoked hot paprika



  1. If the shrimp aren’t already peeled and deveined, do that first and set aside.
  2. Slice the garlic into thin slivers. Measure out the cumin and paprika. (You can put them both in the same dish.) Prep the parsley, if using.


Ingredients “mise en place” (ready to go)

Ingredients mise en place


3. Heat a large skillet over low heat. When hot, add the olive oil and let it heat up.

oil in pan


4. Add the garlic to the pan and cook, stirring often, until it is starting to brown.



5. Raise the heat to medium-high. Add the shrimp, the cumin and paprika, and a bit of salt and pepper.

shrimp and spices added


6. Stir to distribute the spices.

Shrimp cooking


7. Cook, stirring often, until the shrimp are done. It will take 5 -10 minutes. (Timing will depend on the size of your shrimp and the heat of the pan.)

8. Serve, garnished with parsley, if desired.


The Simplest and Best Shrimp


Instant Pot Apple Butter

October 12, 2018

By Kath Dedon


We had a big crop of Akane apples this year. I decided to use some of them to make Ashley Singh Thomas’ recipe for Instant Pot Apple Butter. I found the recipe on her blog, My Heart Beets. I had had my eye on her recipe for a while. When Carrie told me she made it with some of the apples we gave her and how fabulous it is, I had to make it!

I love the fact that Ashley leaves the peels on. That really simplifies the prep work. I treated myself to a Cuisipro Apple Corer which worked great. I had 4½ pounds of apples prepped in under 30 minutes.

Ashley said she used 5½ pounds of apples in her 6-quart Instant Pot, but mine was looking pretty full with just 4½ pounds so that’s what I used. I did not reduce the other ingredients.

I put the finished apple butter in half-pint jars. I have one jar in the refrigerator to eat now and the others are in the freezer. I understand that apple butter freezes really well. We can look forward to enjoying Instant Pot Apple Butter over the next few months.

If you have an abundance of apples and an Instant Pot, I highly recommend this recipe!


A couple of Akane apples from our tree and Instant Pot Apple Butter

Instant Pot Apple Butter


Instant Pot Apple Butter

(Adapted from Ashley Singh Thomas’ recipe on My Heart Beets)


(print the recipe)


The final quantity will depend on how much you cook it down in the last step. I ended up with a little over 5 cups of apple butter.


You may wonder why this recipe only uses ¼ cup of water when Instant Pot recommends at least 1 cup of liquid. Amy + Jacky, in the comments on their version of Instant Pot Apple Butter, say that the apples release a lot of juice as they’re heated, so ¼ cup of water is enough. Indeed, it worked fine for me.

4½ pounds of apples

¼ cup water

½ teaspoon cinnamon

Pinch of ground cloves

Pinch of freshly grated nutmeg, optional (I didn’t use it.)

Sugar, optional (I used 1 tablespoon of coconut sugar, but I think it would have been great without any sweetener.)

  1. Wash, core, and quarter the apples.
  2. Put the apples in the Instant Pot and add ¼ cup water.


4.5 pounds apples


3. Put the lid on the pot, and turn the pressure regulator to Sealing. Use Manual, High Pressure and select 20 minutes of cooking time.


Instant Pot set.jpg


4. When the time is up let the pressure release naturally.

5. Use a high speed blender or an immersion blender to puree the apples. (If using a blender, put the apple puree back in the Instant Pot.)


Cooked apples, just before I blended them

Cooked apples just before blending


6. Stir the spices and sugar into the apple puree.

7. Press Sauté and set it to Low. Cook for 30 minutes, without the lid on, stirring occasionally.


Simmering on Low, without the lid

Apple Butter cooking on Saute


8. When the 30 minutes are up the Instant Pot will turn off. You’ll probably want to cook it down a bit more, so Press Sauté to cook for another 30 minutes.



  • The apple butter will sputter when it’s cooking down. I used a splatter screen to keep it from splattering all over.
  • If you want to freeze the apple butter in jars, be sure to leave about ½ inch of space to allow for expansion.


Instant Pot Apple Butter - Copy