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Air Fryer Whole Chicken Recipe, 2438 6th Avenue, Ketchikan, AK (2026)

01/16/2026

Chicken souvlaki recipe
Prep time: 15 mins
Marinating: 1–2 hours
Cook time: 10 mins
Ingredients
2 lbs (1kg) boneless, skinless chicken (breasts or thighs), cut into 1-inch cubes
1/4 cup extra virgin olive oil
3 tbsp fresh lemon juice
1 tbsp red wine vinegar (the "secret" for extra tang)
3 cloves garlic, minced
2 tbsp dried oregano (preferably Greek)
1 tsp salt & 1/2 tsp black pepper
🥒 Homemade Tzatziki Sauce
Note: Make this while the chicken marinates to let the flavors meld.
Ingredients
1 cup plain Greek yogurt (full fat is best)
1/2 large English cucumber
1 clove garlic, finely grated
1 tbsp extra virgin olive oil
1 tsp lemon juice or white vinegar
1 tbsp fresh dill or mint, finely chopped
Pinch of salt
🥣 Preparation Steps
1. Marinate the Chicken
In a large bowl, whisk together the olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper. Add the chicken cubes and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, though 2 hours is ideal for the best flavor.
2. Make the Tzatziki
Prep the Cucumber: Grate the cucumber using a box grater. Place the shreds in a clean kitchen towel or paper towels and squeeze out as much liquid as possible. This prevents the sauce from becoming watery.
Mix: In a medium bowl, combine the squeezed cucumber with the yogurt, garlic, olive oil, lemon juice, and herbs. Season with salt. Keep chilled until ready to serve.
3. Skewer & Grill
If using wooden skewers, soak them in water for 20 minutes to prevent burning.
Thread the marinated chicken pieces onto the skewers (don't pack them too tightly).
Preheat a grill or grill pan over medium-high heat.
Grill the skewers for 8–10 minutes, turning every few minutes, until the chicken is lightly charred and cooked through (internal temp of 165°F / 74°C).

01/15/2026

Thai Style Sweet Chili Ribs That Melt in Your Mouth
Ingredients:
For the Ribs:
2 lbs pork ribs (baby back or spare ribs), membrane removed
Salt and black pepper, to taste
For the Sweet Chili Glaze:
1 cup Thai sweet chili sauce
2 tbsp fish sauce
2 tbsp fresh lime juice
2 tbsp honey or brown sugar
2 cloves garlic, minced
1 tbsp fresh ginger, grated (optional)
½ to 1 tsp red pepper flakes or sriracha (adjust to desired heat)
Optional Garnish:
Chopped roasted peanuts
Fresh cilantro or green onions
Lime wedges
Directions:
Season ribs with salt and pepper and let sit at room temperature while preparing the glaze.
In a bowl, mix together sweet chili sauce, fish sauce, lime juice, honey, garlic, ginger (if using), and chili flakes.
Place ribs in a slow cooker and pour the glaze over them, coating evenly.
Cook on low for 6–8 hours or high for 3–4 hours until tender and falling off the bone.
Carefully remove ribs from the slow cooker and place on a baking sheet. Brush with leftover glaze from the pot.
Broil in the oven for 5–10 minutes until the glaze is sticky and caramelized. Keep a close eye to avoid burning.
Garnish with chopped peanuts, cilantro, and lime wedges. Serve hot with rice or fresh salad.
Prep Time: 15 minutes
Cook Time: 6–8 hours
Total Time: ~7 hours 15 minutes
Kcal: ~480 kcal per serving
Servings: 4

01/14/2026

Honey Lime Chicken & Avocado Rice Bowl
Ingredients
Honey Lime Chicken
1½ lb (680 g) boneless, skinless chicken breasts, diced
2 tbsp olive oil
2 cloves garlic, minced
3 tbsp honey
Juice and zest of 1 lime
½ tsp chili flakes (optional)
Salt and black pepper, to taste
Rice Bowl
2 cups cooked jasmine or basmati rice
1 avocado, diced
1 cup cherry tomatoes, halved
2 tbsp chopped fresh cilantro
1 tbsp lime juice
Salt, to taste
Optional Garnish
Extra cilantro
Lime wedges
Directions
Marinate Chicken: In a bowl, combine olive oil, garlic, honey, lime juice, lime zest, chili flakes, salt, and pepper. Toss chicken to coat and let marinate at least 15 minutes.
Cook Chicken: Heat a skillet over medium-high heat. Cook chicken 6–8 minutes until golden and fully cooked, stirring occasionally.
Prepare Rice Mix: In a bowl, gently mix cooked rice with diced avocado, cherry tomatoes, cilantro, lime juice, and a pinch of salt.
Assemble Bowls: Divide rice mixture among bowls. Top with honey lime chicken.
Serve: Garnish with extra cilantro and lime wedges. Serve warm or at room temperature.
Nutritional Information (Approx. per serving — serves 4)
Calories: 520 kcal
Protein: 36 g
Carbohydrates: 48 g
Fat: 22 g
Fiber: 6 g
Sodium: 520 mg

01/13/2026

Crispy Chilli Beef
Ingredients:
360–400 g (¾–14 oz) thin‑cut beef steak (sirloin, rump, or minute steak)
1 small egg
4 tbsp cornflour (cornstarch)
¼ tsp salt
¼ tsp black pepper
½ tsp white pepper
4–5 tbsp vegetable oil for shallow frying
1 medium onion, thinly sliced
1 red chilli, thinly sliced (adjust heat to taste)
3 garlic cloves, minced
1 tsp minced ginger
Sauce: 2 tbsp rice vinegar, 3 tbsp dark soy sauce, 2 tbsp tomato puree or ketchup, 6 tbsp caster (superfine) sugar, 2 tbsp sweet chilli sauce
(Serve with steamed rice or noodles.)
Directions:
Slice the beef into thin strips against the grain for tenderness.
Lightly beat the egg in a bowl, add beef strips, and toss to coat.
Add cornflour, salt, black pepper, and white pepper; mix until strips are evenly coated.
Heat oil in a large frying pan or wok over high heat. Fry beef in batches until dark brown and crispy (about 5–6 minutes), then transfer to a paper towel‑lined plate.
Remove all beef and leave about ½ tbsp oil in the pan. Sauté onion for 2 minutes, then add chilli, garlic, and ginger for 30 seconds.
Pour in rice vinegar, soy sauce, tomato puree/ketchup, sugar, and sweet chilli sauce; boil briefly until sauce thickens slightly.
Return crispy beef to the pan, toss to coat with sauce, and heat through. Serve immediately over rice or noodles.
Prep Time: 15 min | Cooking Time: 20 min | Total Time: 35 min
Kcal: ~~470 kcal per serving (estimate) | Servings: 4 servings

01/12/2026

Cream Cheese French Toast Bake (Rich & Custardy)
Perfect for brunch, meal prep, or a cozy weekend breakfast!
🧺 Ingredients (Serves 6–8)
For the Bake
1 loaf brioche or challah bread, cut into 1-inch cubes
8 oz (225 g) cream cheese, softened & cubed
8 large eggs
2 cups milk (whole milk best)
½ cup heavy cream (or extra milk)
¾ cup granulated sugar
¼ cup brown sugar
2 tsp vanilla extract
1 tsp cinnamon
¼ tsp nutmeg (optional)
¼ tsp salt
Optional Add-ins
1 cup blueberries, strawberries, or raspberries
½ cup chopped pecans or walnuts
🍯 Topping (Optional but Recommended)
2 tbsp melted butter
2 tbsp brown sugar
1 tsp cinnamon
👩‍🍳 Instructions
1️⃣ Prepare the Dish
Grease a 9×13-inch baking dish. Spread half of the bread cubes evenly in the dish.
2️⃣ Add Cream Cheese
Scatter cream cheese cubes evenly over the bread. Add fruit if using. Top with remaining bread.
3️⃣ Make the Custard
In a bowl, whisk eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt until smooth.
4️⃣ Assemble
Pour custard evenly over the bread. Gently press down so all bread is soaked.
5️⃣ Add Topping
Mix melted butter, brown sugar, and cinnamon. Drizzle over the top.
6️⃣ Chill (Best Texture)
Cover and refrigerate for at least 4 hours or overnight.
7️⃣ Bake
Preheat oven to 350°F (175°C).
Bake uncovered for 40–45 minutes, until golden and set in the center.
8️⃣ Rest & Serve
Let rest 10 minutes. Dust with powdered sugar and serve with maple syrup.
✨ Serving Ideas
Fresh berries & whipped cream
Honey or caramel drizzle
Greek yogurt on the side

01/11/2026

Crispy Mexican Street Corn Fritters
Ingredients:
2 cups canned or frozen corn kernels, drained (or fresh corn, if preferred)
1/2 cup flour
1/4 cup cornmeal
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh cilantro
1/4 tsp cumin
1/4 tsp paprika
1/2 tsp garlic powder
1/4 tsp chili powder (optional for extra heat)
1 large egg
1/4 cup milk
1 tbsp lime juice
Salt and pepper, to taste
Vegetable oil, for frying
Crumbled Cotija cheese (optional, for garnish)
Extra cilantro and lime wedges (for serving)
Preparation:
In a large bowl, combine the corn kernels, flour, cornmeal, Parmesan cheese, cilantro, cumin, paprika, garlic powder, and chili powder (if using). Mix until well combined.
In a separate bowl, whisk together the egg, milk, lime juice, salt, and pepper.
Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. If the batter is too thick, add a little more milk, 1 tablespoon at a time, until it reaches a spoonable consistency.
Heat about 1 inch of vegetable oil in a large skillet over medium heat.
Drop spoonfuls of the batter into the hot oil and flatten slightly with the back of the spoon. Fry in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, until golden brown and crispy.
Remove the fritters and drain them on a paper towel-lined plate.
Serve warm, topped with crumbled Cotija cheese, extra cilantro, and lime wedges. Enjoy your crispy Mexican street corn fritters!

01/10/2026

ONE-POT ZESTY STEAK PASTA
Ingredients:
- 1 lb (450g) beef steak, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 bell pepper, sliced
- 1 (14.5 oz / 410g) can diced tomatoes
- 2 cups (480ml / 16 fl oz) beef broth
- 8 oz (225g) penne pasta
- 1 teaspoon chili flakes (optional)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the sliced steak and sear until browned, about 3-4 minutes. Remove the steak from the pot and set aside.
2. In the same pot, add the diced onion, minced garlic, and sliced bell pepper. Sauté until the vegetables are soft, about 5 minutes.
3. Add the can of diced tomatoes (with juices), beef broth, penne pasta, Italian seasoning, and chili flakes (if using). Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 12-15 minutes, or until the pasta is tender and has absorbed most of the liquid.
5. Stir in the cooked steak and shredded mozzarella cheese. Cover the pot and let sit for an additional 5 minutes to allow the cheese to melt.
6. Serve the pasta hot, garnished with a splash of lemon juice for extra zest if desired.
Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

01/09/2026

Baked Apple Fritters
Ingredients:
For the fritters:
2 medium apples, peeled, cored, and finely chopped (Granny Smith or Honeycrisp work well)
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp salt
1/2 cup whole milk
1 large egg
1 tsp vanilla extract
2 tbsp unsalted butter, melted
1 tbsp lemon juice (optional, to toss the apples in to prevent browning)
For the glaze:
1 cup powdered sugar
2 tbsp milk (or more for desired consistency)
1/2 tsp vanilla extract
Pinch of cinnamon (optional)
Preparation:
Prepare the apples:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Toss the finely chopped apples with lemon juice (optional) to prevent browning while you prepare the batter.
Make the fritter batter:
In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, mix together the milk, egg, vanilla extract, and melted butter.
Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick.
Gently fold in the chopped apples.
Shape and bake the fritters:
Using a spoon or ice cream scoop, drop dollops of the batter onto the prepared baking sheet, spacing them about 2 inches apart. You can lightly flatten the batter mounds with the back of the spoon to form slightly round fritters.
Bake in the preheated oven for 15-20 minutes, or until the fritters are golden brown and a toothpick inserted into the center comes out clean.
Make the glaze:
While the fritters are baking, whisk together the powdered sugar, milk, vanilla extract, and a pinch of cinnamon (if desired) in a small bowl. Adjust the milk to reach your preferred glaze consistency.
Glaze the fritters:
Once the fritters are baked and slightly cooled (about 5 minutes), drizzle or dip them into the glaze while they are still warm.
Serve:
Let the glaze set for a few minutes before serving. These Baked Apple Fritters are perfect for breakfast, brunch, or a sweet treat.
Enjoy! These Baked Apple Fritters are a healthier, baked alternative to the traditional fried version. They’re full of warm spices, juicy apples, and topped with a sweet glaze for the perfect fall-inspired treat!

01/08/2026

Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies
Ingredients:
For the Meatballs:
1 lb ground beef or lamb
1/4 cup breadcrumbs
1 egg
2 cloves garlic, minced
1/2 onion, finely chopped
1 tsp dried oregano
1 tsp dried parsley
1/2 tsp cumin
Salt and pepper, to taste
Olive oil for cooking
For the Tzatziki Sauce:
1 cup Greek yogurt
1/2 cucumber, grated
1 clove garlic, minced
1 tbsp fresh dill, chopped
1 tbsp lemon juice
Salt and pepper, to taste
For the Bowl:
2 cups cooked rice (white or brown)
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1/4 cup Kalamata olives (optional)
Fresh parsley for garnish
Preparation:
Make the Meatballs:
In a bowl, mix ground meat, breadcrumbs, egg, garlic, onion, oregano, parsley, cumin, salt, and pepper. Form the mixture into small meatballs (about 1-2 inches each). Heat olive oil in a skillet over medium heat. Cook meatballs for 6-8 minutes, turning occasionally, until browned and cooked through.
Make the Tzatziki Sauce:
In a bowl, combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, salt, and pepper. Stir well and refrigerate until ready to serve.
Assemble the Bowl:
Start with a base of cooked rice in each bowl. Arrange cooked meatballs on top. Add fresh vegetables: cherry tomatoes, cucumber slices, red onion, and olives.
Serve:
Drizzle tzatziki sauce over the meatballs and veggies. Garnish with fresh parsley and serve immediately.
Enjoy your Greek-inspired meal!

01/08/2026

Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies
Ingredients:
For the Meatballs:
1 lb ground beef or lamb
1/4 cup breadcrumbs
1 egg
2 cloves garlic, minced
1/2 onion, finely chopped
1 tsp dried oregano
1 tsp dried parsley
1/2 tsp cumin
Salt and pepper, to taste
Olive oil for cooking
For the Tzatziki Sauce:
1 cup Greek yogurt
1/2 cucumber, grated
1 clove garlic, minced
1 tbsp fresh dill, chopped
1 tbsp lemon juice
Salt and pepper, to taste
For the Bowl:
2 cups cooked rice (white or brown)
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1/4 cup Kalamata olives (optional)
Fresh parsley for garnish
Preparation:
Make the Meatballs:
In a bowl, mix ground meat, breadcrumbs, egg, garlic, onion, oregano, parsley, cumin, salt, and pepper. Form the mixture into small meatballs (about 1-2 inches each). Heat olive oil in a skillet over medium heat. Cook meatballs for 6-8 minutes, turning occasionally, until browned and cooked through.
Make the Tzatziki Sauce:
In a bowl, combine Greek yogurt, gGreek Meatball Bowl with Tzatziki, Rice & Fresh Veggies
Ingredients:
For the Meatballs:
1 lb ground beef or lamb
1/4 cup breadcrumbs
1 egg
2 cloves garlic, minced
1/2 onion, finely chopped
1 tsp dried oregano
1 tsp dried parsley
1/2 tsp cumin
Salt and pepper, to taste
Olive oil for cooking
For the Tzatziki Sauce:
1 cup Greek yogurt
1/2 cucumber, grated
1 clove garlic, minced
1 tbsp fresh dill, chopped
1 tbsp lemon juice
Salt and pepper, to taste
For the Bowl:
2 cups cooked rice (white or brown)
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1/4 cup Kalamata olives (optional)
Fresh parsley for garnish
Preparation:
Make the Meatballs:
In a bowl, mix ground meat, breadcrumbs, egg, garlic, onion, oregano, parsley, cumin, salt, and pepper. Form the mixture into small meatballs (about 1-2 inches each). Heat olive oil in a skillet over medium heat. Cook meatballs for 6-8 minutes, turning occasionally, until browned and cooked through.
Make the Tzatziki Sauce:
In a bowl, combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, salt, and pepper. Stir well and refrigerate until ready to serve.
Assemble the Bowl:
Start with a base of cooked rice in each bowl. Arrange cooked meatballs on top. Add fresh vegetables: cherry tomatoes, cucumber slices, red onion, and olives.
Serve:
Drizzle tzatziki sauce over the meatballs and veggies. Garnish with fresh parsley and serve immediately.
Enjoy your Greek-inspired meal!rated cucumber, garlic, dill, lemon juice, salt, and pepper. Stir well and refrigerate until ready to serve.
Assemble the Bowl:
Start with a base of cooked rice in each bowl. Arrange cooked meatballs on top. Add fresh vegetables: cherry tomatoes, cucumber slices, red onion, and olives.
Serve:
Drizzle tzatziki sauce over the meatballs and veggies. Garnish with fresh parsley and serve immediately.
Enjoy your Greek-inspired meal!

Air Fryer Whole Chicken Recipe

01/16/2026

01/15/2026

01/14/2026

01/13/2026

01/12/2026

01/11/2026

01/10/2026

01/09/2026

01/08/2026

01/08/2026

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