It’s easy to grill chicken breasts so they stay juicy. The problem is, most people grill them into submission. I gave some rough time guides in the recipe, but an instant-read thermometer is your friend.

Generally, chicken is considered fully cooked when an instant-read thermometer inserted into the thickest part reads 165˚F. But remember meat continues to cook once it’s been taken off the heat. Not overcooking chicken is the best way to make sure it’s juicy and delicious.

Also, when I grill my chicken, I like to butterfly the chicken breasts so they cook faster and there is less of a chance of drying out the meat.
TIPS FOR SHREDDING CHICKEN
You can either shred this chicken with two forks or chop the chicken roughly with a knife. Be sure to let the chicken cool briefly so you can work with it, but it will shred easier if it is warm. I like to stir in more sauce as I shred the chicken to boost the BBQ flavor!

GO AHEAD, GIVE HOMEMADE BBQ SAUCE A TRY!
I’ve tried a bunch of homemade BBQ sauces over the years, but this Kansas City Barbecue Sauce written by Hank Shaw is one of my favorites.

It’s the perfect balance of tangy and sweet and works so well with chicken sandwiches. I didn’t really feel the need to rewrite the book for this one!

Nothing can replace the material in its season. But sometimes we want to freeze the flavors of the seasons. What and how to freeze, information to stick on the refrigerator …
Needless to say, everything is beautiful in its season. Moreover, if we live in a place with delicious and different ingredients. However, there are still some summer houses that we never want to remove. One way to keep the tomatoes, eggplant and greens we buy just in time in the summer is to put them in the freezer rather than eat the tasteless alternatives like greenhouses or canned food. Freezing the summer for a while like Han Solo in Star Wars!

I recently moved rhubarb from Copenhagen to Istanbul. Rhubarb is a juicy and sour vegetable that goes from pink to burgundy and is sold in long stems. Turkey Suspended; it is worth carrying because its closest relative, rhubarb herb does not have the same taste. Thanks to its sourness, Rhubarb goes especially well with desserts and jams. I also threw it in my suitcase to do pie. However, since I will not use it immediately, I put it in the freezer. Big mistake! A few weeks later I started the day dreaming of making an exquisite rhubarb pie. I take the frozen vegetables out of the freezer and let them thaw. Two hours later, something came to me that had completely softened, absorbed water, not pie but had the consistency to make soup. The result was not bad, but I could not help but research the correct ways to freeze rhubarb. The secret was to chop it, arrange it on a tray and freeze it. Thus, its form does not deteriorate, it does not absorb water. I learned my lesson.

Free up your oven and join the crock pot turkey army: the juiciest turkey breast you’ll ever make – you won’t believe that it came from a crock pot!

Turkey, love it or hate it, it’s definitely a Thanksgiving staple. I LOVE turkey, especially crock pot turkey. Don’t get me wrong, roasting turkey breast in the oven or making it in the Instant Pot is amazing, but there’s something extra juicy about making a turkey breast in the crock pot, no brining required!Crock pot turkey?
Yes! I’m all about using gadgets when it comes to meals with multiple components. The problem with making turkey and stuffing and mashed potatoes and mac and cheese and sweet potatoes is that they all inevitably need oven space. So, why not free up that space by using a crock pot? It’s perfect because using a crock pot takes all the guess work out and you end up with super juicy, perfectly moist, well seasoned turkey.

The number one reason to make barbacoa is for the best homemade tacos that aren’t birria. Once you have your barbacoa made, it’s easy:
• Shred the meat. When the beef is done cooking, take the beef out of the consomé and use a couple of forks to shred it up. It’ll be so tender that it’ll basically fall apart instantly. Spoon some extra consomé back on so it’s extra juicy.

• Mexican oregano. Mexican oregano is actually a bit different than the usual stuff you find in the spice aisle; it’s actually a different plant altogether! Mexican oregano is indigenous to Mexico and has a more woodsy, citrus-lime earthy flavor compared to your typical oregano, which is Mediterranean oregano. You can find it in the Mexican aisle at the grocery store and if you can’t, you can sub regular oregano, but try and find some, it makes a difference.
• Cumin. Cumin adds a huge amount of flavor to barbacoa. It give the barbacoa a nutty, earthy, spicy, almost lemon-y aroma.
• Vinegar. Vinegar tenderizes the beef as well as adds brightness and balances out the richness of the meat. You can use whatever vinegar you have on hand.

If you can only find sad pork chops at the store, you can still make juicy pork chops, just don’t overcook them. Prep them the same way, then cook at 375°F for 8-9 mins, flipping halfway.
What should I serve with air fryer pork chops?
rice: pork chops and rice is one of my all time favorite combos and the green sauce with rice is life

smooth and creamy mashed potatoes: who doesn’t love potatoes and pork?

mac and cheese: those creamy cheezy noodles go so well with pork!

kale with burrata: leafy greens braised in tomato sauce with some rich burrata might be the best paring ever

If you’re wondering which air-fryer we have, it’s this one. I don’t know if it’s the best on the market because it’s the only one we’ve used, but it works great. It’s quiet and easy to clean and really big (which is good because you can put a lot of food in it and bad because it takes up a lot of room in our place).

I seasoned these thick and juicy guys with the classic flavors of porchetta, the insanely iconic Italian pork roast that’s stuffed with rosemary, fennel, and herbs. To gild the lily I whipped up a quick salsa verde full of fresh herby lemon flavors. The green sauce and pork chops together are going to blow your mind.
To make the best pork chops, buy the right kind of chop
Thick cut pork chops for the win! The best pork chops for air fryer pork chops (or any pork chop in general) is a thick, center cut pork chop. They can be bone-in or boneless, but you want them thick! Thin pork chops cook too quickly and end up being dry. So if you love pork chops, get them thick, at least 1.5 to 2 inches thick.
Pork chop temp
The USDA recommends 145°F for pork chops.

How to make juicy pork chops
They key to making juicy pork chops is not over cooking them. Pork chops tend to be lean and have a very small margin for overcooking. USDA says that the safe temp for pork is 145°F which is a bit rosy and quite juicy. Most people are used to overcooked pork chops so they’re scared of pink. If you want juicy chops, invest in an instant read thermometer, cook your pork to 145°F (or even to 140° and let the carryover heat bring it up to temp) and you’ll never eat dry pork chops again. Don’t fear the pink!

I love the udon texture and broth at Mentsudan, but if you don’t want to search for the one Mentsudan in the city, go to one of the many Marugames. They have kashiwa chicken, which is super juicy and crisp chicken breast tempura. If you swear you don’t like chicken breast, all it will take is one bite of kashiwa when it comes fresh out of the fryer and you’ll be a chicken breast convert. I’d go to Marugame just for the kashiwa chicken. The udon is decent too! Oh, and if you think the name Marugame sounds a bit familiar, you’re right! They have outposts in other parts of Asia, as well as Hawaii.
Afuri
Afuri is one of my favorite bowls in Tokyo. They specialize in yuzu ramen and if you’re a fan of citrus, you’ll love the broth here. The yuzu is subtle, yet noticeable. The broth is a light chicken, fish, kombu affair and the noodles are thin, yet firm. The boiled eggs always have creamy orange centers and each slice of charsiu is charred a bit over an open flame. A tiny bit of yuzu zest sits on top of the egg and when you lean down to breathe in the smell of the delicate broth, you’re overwhelmed with hunger. The tsukemen here, according to Mike, is pretty damn good, but I’ve always been too busy devouring my own bowl to pay attention to anything else.

It’s easy to grill chicken breasts so they stay juicy. The problem is, most people grill them into submission. I gave some rough time guides in the recipe, but an instant-read thermometer is your friend.

Generally, chicken is considered fully cooked when an instant-read thermometer inserted into the thickest part reads 165˚F. But remember meat continues to cook once it’s been taken off the heat. Not overcooking chicken is the best way to make sure it’s juicy and delicious.

Also, when I grill my chicken, I like to butterfly the chicken breasts so they cook faster and there is less of a chance of drying out the meat.
TIPS FOR SHREDDING CHICKEN
You can either shred this chicken with two forks or chop the chicken roughly with a knife. Be sure to let the chicken cool briefly so you can work with it, but it will shred easier if it is warm. I like to stir in more sauce as I shred the chicken to boost the BBQ flavor!

I love the udon texture and broth at Mentsudan, but if you don’t want to search for the one Mentsudan in the city, go to one of the many Marugames. They have kashiwa chicken, which is super juicy and crisp chicken breast tempura. If you swear you don’t like chicken breast, all it will take is one bite of kashiwa when it comes fresh out of the fryer and you’ll be a chicken breast convert. I’d go to Marugame just for the kashiwa chicken. The udon is decent too! Oh, and if you think the name Marugame sounds a bit familiar, you’re right! They have outposts in other parts of Asia, as well as Hawaii.
Afuri
Afuri is one of my favorite bowls in Tokyo. They specialize in yuzu ramen and if you’re a fan of citrus, you’ll love the broth here. The yuzu is subtle, yet noticeable. The broth is a light chicken, fish, kombu affair and the noodles are thin, yet firm. The boiled eggs always have creamy orange centers and each slice of charsiu is charred a bit over an open flame. A tiny bit of yuzu zest sits on top of the egg and when you lean down to breathe in the smell of the delicate broth, you’re overwhelmed with hunger. The tsukemen here, according to Mike, is pretty damn good, but I’ve always been too busy devouring my own bowl to pay attention to anything else.

I seasoned these thick and juicy guys with the classic flavors of porchetta, the insanely iconic Italian pork roast that’s stuffed with rosemary, fennel, and herbs. To gild the lily I whipped up a quick salsa verde full of fresh herby lemon flavors. The green sauce and pork chops together are going to blow your mind.
To make the best pork chops, buy the right kind of chop
Thick cut pork chops for the win! The best pork chops for air fryer pork chops (or any pork chop in general) is a thick, center cut pork chop. They can be bone-in or boneless, but you want them thick! Thin pork chops cook too quickly and end up being dry. So if you love pork chops, get them thick, at least 1.5 to 2 inches thick.
Pork chop temp
The USDA recommends 145°F for pork chops.

How to make juicy pork chops
They key to making juicy pork chops is not over cooking them. Pork chops tend to be lean and have a very small margin for overcooking. USDA says that the safe temp for pork is 145°F which is a bit rosy and quite juicy. Most people are used to overcooked pork chops so they’re scared of pink. If you want juicy chops, invest in an instant read thermometer, cook your pork to 145°F (or even to 140° and let the carryover heat bring it up to temp) and you’ll never eat dry pork chops again. Don’t fear the pink!

If you can only find sad pork chops at the store, you can still make juicy pork chops, just don’t overcook them. Prep them the same way, then cook at 375°F for 8-9 mins, flipping halfway.
What should I serve with air fryer pork chops?
rice: pork chops and rice is one of my all time favorite combos and the green sauce with rice is life

smooth and creamy mashed potatoes: who doesn’t love potatoes and pork?

mac and cheese: those creamy cheezy noodles go so well with pork!

kale with burrata: leafy greens braised in tomato sauce with some rich burrata might be the best paring ever

If you’re wondering which air-fryer we have, it’s this one. I don’t know if it’s the best on the market because it’s the only one we’ve used, but it works great. It’s quiet and easy to clean and really big (which is good because you can put a lot of food in it and bad because it takes up a lot of room in our place).

Free up your oven and join the crock pot turkey army: the juiciest turkey breast you’ll ever make – you won’t believe that it came from a crock pot!

Turkey, love it or hate it, it’s definitely a Thanksgiving staple. I LOVE turkey, especially crock pot turkey. Don’t get me wrong, roasting turkey breast in the oven or making it in the Instant Pot is amazing, but there’s something extra juicy about making a turkey breast in the crock pot, no brining required!Crock pot turkey?
Yes! I’m all about using gadgets when it comes to meals with multiple components. The problem with making turkey and stuffing and mashed potatoes and mac and cheese and sweet potatoes is that they all inevitably need oven space. So, why not free up that space by using a crock pot? It’s perfect because using a crock pot takes all the guess work out and you end up with super juicy, perfectly moist, well seasoned turkey.

The number one reason to make barbacoa is for the best homemade tacos that aren’t birria. Once you have your barbacoa made, it’s easy:
• Shred the meat. When the beef is done cooking, take the beef out of the consomé and use a couple of forks to shred it up. It’ll be so tender that it’ll basically fall apart instantly. Spoon some extra consomé back on so it’s extra juicy.

• Mexican oregano. Mexican oregano is actually a bit different than the usual stuff you find in the spice aisle; it’s actually a different plant altogether! Mexican oregano is indigenous to Mexico and has a more woodsy, citrus-lime earthy flavor compared to your typical oregano, which is Mediterranean oregano. You can find it in the Mexican aisle at the grocery store and if you can’t, you can sub regular oregano, but try and find some, it makes a difference.
• Cumin. Cumin adds a huge amount of flavor to barbacoa. It give the barbacoa a nutty, earthy, spicy, almost lemon-y aroma.
• Vinegar. Vinegar tenderizes the beef as well as adds brightness and balances out the richness of the meat. You can use whatever vinegar you have on hand.

This fruit with vitamin C reduces the risk of a very important disease.

Mandarin, which is among the indispensable fruits of the winter season and known as a vitamin C store, has been reported to reduce the risk of cancer.

Dietician Sevinç Yetişen stated that tangerine is a sweet, fragrant, delicious and vitamin-rich fruit from the citrus family.

Mr. Yetişen stated that the carotene that gives tangerine its orange color reduces the risk of liver diseases, arteriosclerosis and diabetes, and drew attention to the fact that it helps to reduce high blood pressure thanks to its potassium content.

Emphasizing that tangerine contains vitamin C, it has been determined that it increases the resistance of the body against ailments such as cold, flu and flu, Yetişen said:
” It has a cholesterol-lowering effect due to the soluble fiber it contains. It reduces the risk of our body getting cancer with the antioxidant substances it contains. Thanks to the flavone tangeretin found in tangerine, it has anticancer properties and is effective in preventing the spread of infection. ”

Sevinç Yetişen stated that the researches on the effects of tangerine against stress and insomnia are still ongoing, and explained that tangerine, which has many varieties and is in orange-yellow color, has a fleshy and juicy structure.