Hi there! We are Kim & Dave. 50% of The Wild Waynes. We both share a love and excitement of food & travel – as well as wanting to experience as much of this world we can. We hope that you enjoy the journey as much as we do! Read more About Us
The other 50% of The Wild Waynes, as well as the tiniest. We are excited to share our constant interest in adventure with our kids! Our new motto: Small Kids, Small House! Read more About Them
Generations is a multi-generational cookbook projects designed to showcase how recipes, ingredients, and the joy of cooking has grown, adapted, and changed throughout the years. Read more GENERATIONS
1/4 Cup Chopped Cherry or Grape Tomatoes (I like the SWEET of the Cherry or Grape Tomatoes and the yellow ones looked the Best)
Cooking Fluid/Gravy
3 Tbsp Olive Oil (Divided, 2 for the stuffed chicken breasts and 1 for the onions
1 Chopped Onion
5 Cloves of Garlic Sliced
1/2 tsp Black Pepper
3/4 Cup Chicken Broth Divided (1/4 Cup for deglazing the Pot and 1/2 Cup for Sauce)
1 Tbsp Flavor God Italian Zest or Italian Seasoning (I highly recommend Flavor God’s Italian Zest)
1/2 Cup Cream
1 Tbsp Flour
Instructions
Mix Ricotta, Mozzarella, Garlic, Onion, Jalapeno, Salami, Tomatoes, and Thyme
Butterfly slice the chicken breasts (Leave the breast’s straight edge intact, not slicing all the way through if slicing cutlets so the breasts open like a book)
Spread 1/3 of the cheese filling evenly across each opened chicken breast
Roll each breast from one side to the other, not top to bottom, fairly tight
Spray with olive oil (we have the EVO spray bottle that we love) and then salt and pepper both sides of each stuffed chicken breast
Press Saute on the Instant Pot
When HOT, add ~2 Tbsp olive oil and place Stuffed Chicken Breasts seam side down into the Instant Pot
Saute for 3 minutes and carefully flip the Stuffed Chicken Breasts and Saute for another 3 Minutes and move them to a plate
Add 1 Tbsp olive oil to the Instant Pot
Add 1 Chopped Onion and Saute for ~1 minute
Add 1/4 Cup chicken broth to help scrape the pot bottom clean and stir until onion are just about translucent and add 5 sliced garlic cloves and stir
Add 1/2 Cup Chicken Broth and stir it up real good
Turn off Saute
Add the Cheesy Stuffed Chicken Breasts seam side up to the pot, squeeze them in there
Lid, Seal, and Pressure Cook for 10 minutes
Mix 1/2 Cup Cream and 1 Tbsp of Flour in a measuring cup and save
Let Natural Pressure Release for 2 to 5 minutes depending on how large your chicken breasts are (Huge ones go for 5 minutes)
Plate the Cheesy Stuffed Chicken Breasts and let rest for 8 minutes
Cancel Pressure Cook and Press Saute
While those rest, Add the mixed cream and flour to the cooking fluid in the Instant Pot and stir very well until thickens into a gravy thickness (3-5 minutes) and turn off Saute
Slice the Cheesy Stuffed Chicken Breasts about 1/4 inch thick and serve covered in the oh so flavorful gravy
We had ours with Carrots seasoned with Flavor God Garlic Lovers and olive oil Roasted in the Air Fryer until soft. Yum!!!!
Prep all vegetables and mix in with all other ingredients until everything is evenly coated. Leave your jalapeno’s insides for HOT Slaw or remove your jalapeno’s insides for a more mellow heat.
I had three amazing students once upon a time, Danny, Sinai, and Kimiko, that took me to my first Korean BBQ restaurant and I was hooked. A couple weeks ago I was throwing around dinner ideas and had this Korean BBQ Fire burning inside me and also wanted a hamburger… bad! So I did a bunch of research and designed this beautiful concoction of explosive flavor. It makes four of the most tender and tasty burgers our instant pot has seen. I made a jalapeno corn slaw and some sweet chili sauce to go with it and included those recipes in the videos description as well. Oh my gosh I love food so much. Thank you Danny, Sinai, and Kimiko for the inspiration.
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Ingredients
1.5 lbs Ground Hamburger
4 Cloves Garlic Diced
1 Green Onion Chopped
1 Zucchini Chopped well
1 Tbsp Sesame Oil
1 Tbsp Hoisin Sauce
2 Tbsp Soy Sauce
1 Tbsp Rice Vinegar
1 Tbsp Sriracha
1 Tbsp Brown Sugar
2-3 Tbsp Olive Oil
2 Tbsp Sesame Oil for Frying
Ciabatta Buns
Mozzarella Slices
Asian Corn Slaw
Korean BBQ Sauce
Instructions
Dice garlic, slice green onions, chop zucchini small
Add garlic, green onions and zucchini to a large bowl
Add brown sugar, rice vinegar, soy sauce, 1 Tbsp sesame oil, hoisin sauce and sriracha
Mix well
Add hamburger, mix well and make into four patties
Press Saute on instant pot
When Hot, add 2-3 Tbsp Olive oil and 2 Tbsp sesame oil, careful, sesame oil may spit in the olive oil
Carefully add burger patties to Hot oil to brown for three minutes
After 3 minutes, carefully flip patties over and brown for another 3 minutes
Turn Saute Off by pressing Cancel
Lid, Seal, and Pressure Cook for 15 minutes with a 10 minute natural pressure release
release pressure after 10 minutes of natural pressure release and remove lid
Plate Hamburgers
Preheat AirFryer or Broiler to 400 degrees
Cut ciabatta bread in halfs
Put a slice of Mozzarella on each top and bottom ciabatta bread half
Put a hamburger on each bottom half
Put a 1/4 Cup Asian Corn Slaw on each top half (or add cold cucumber slices, green onions and sliced tomatoes after the AirFryer)
Add another slice of Mozzarella on top of the Asian Corn Slaw
Add 1 Tbsp of Korean BBQ Sauce to each Hamburger Patty
Place each prepared ciabatta bread half to an oiled Air Fryer Basket or Broiler Pan
Air Fry 2-3 Minutes @ 400 degrees
Add more Korean BBQ Sauce to the Burgers if desired and assemble the Hamburgers
1 Jalapeno diced (deseeded for less spicy, leave all innards for HOT)
1/2 Bunch Cilantro chopped well
3 Green Onions sliced thin
1/2 Red Bell Pepper Chopped small
1 Tbsp Lime Juice
3/4 Cup Mayo
1/2 tsp Black Pepper
1/2 tsp Salt
2-3 Tbsp Sugar
1 Tbsp Soy Sauce
1/4 tsp Garlic Powder
2 Tbsp Sesame Seed
2 Tbsp Rice Vinegar
2 Tbsp Sesame Oil
Instructions
Mix all ingredients but cabbage in a bowl, when well mixed, fold in cabbage enough so it is evenly mixed with all other ingredients. It’s easier that way unless you have a HUGE bowl.
So, we are currently living in San Diego, CA.– let me know you… it got HOT this last few weeks. San Diego hot, but STILL hot.
It ALSO happened to be Mother’s Day weekend (in the US) and I MIIIIIIIGHT have mentioned that I was craving chili. So…. heat be damned… Dave made chili!
You may or may not know me, but here is a little post-pregnancy secret about me. I CONSTANTLY CRAVE EVERYTHING THAT IS SPICY. Dave adapted this receipt for me. If you don’t like spice, just leave that delicious chipotle pepper out, I promise, this will still be amazing.
So, without further ado, the most amazing video on YouTube right now:
INGREDIENTS
2 lbs Ground Hamburger
1 lb Bratwurst or Smoked Sausages
1 Onion Chopped
4 Cloves of Garlic Crushed or Diced
1 14oz Can Black Beans
1 14oz Can Navy Beans
1 14oz Can Pinto Beans
1 14oz Can Corn
1 28oz Can Crushed Tomatoes
1 14oz Can Diced Tomatoes
3 oz Tomato Paste
1 Tbsp Worcestershire Sauce
1 Tbsp Soy Sauce
1 tsp Liquid Smoke (Hickory)
1 tsp Black Pepper
1 Tbsp Salt
3 Tbsp Chili Powder
1 Tbsp Paprika
1 Tbsp Cumin
1 Tbsp Granulated Garlic
1 Tbsp Onion Powder
2 Tbsp Oregano
1 Tbsp Crushed Red Peppers
1/2 tsp Cayenne Pepper
INSTRUCTIONS
Oil Instant Pot, rub well into Pot with a paper towel
Hit Saute
Brown Burger and add Onions and Mix
Drain Fat
Add Garlic and Mix
Turn off Saute
Add Drained Beans and Corn
Add Crushed and Diced Tomatoes
Add Tomato Paste
Add all Seasoning
Add Worcestershire, Soy Sauce, and Liquid Smoke
Add Chipotle Pepper
Mix it Up
Lid, Seal, Pressure Cook 20 minutes with a 20 Minute Natural Pressure Release
After 20 minutes, Release Pressure
Mix it up well and Dish it up
Note: You may get a Burn Notice on your Instant Pot before it seals and starts counting down. No Big Deal, it happens. Open it up, scrape the bottom clean with a Flat Wood or Metal Spatula and put the Lid back on and make sure it’s sealed up. It will seal right up and cook like nothing ever happened and your Chili will kick ass.
When we were still living in a “brick and mortar” home I used the broiler A LOT. That might have been one of the only reasons to start the oven. Even before living tiny a lot of our recipes where instant pot based. When we got the air fryer there was no reason to even START the oven. Especially on those hot summer days. We could simply use the Instant Pot and Air Fryer, and help keep our cooling bill down.
This recipe has been one that I’ve been working on for years. My wife has her own spin on it, and I think that’s the best part of this recipe. You can add or subtract spices and other ingredients that you don’t like.
This kiddos were not as happy with this dinner, probably because they were expecting chicken — ah, the joys of toddlers. They DID gobble up leftovers, so that is a plus! I gobbled up everything. It was just so dang delicious!
So, without any further babbling from me— enjoy!
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Ingredients
~4 lbs Pork Shoulder
4 Garlic Cloves crushed and sliced
2 Jalapenos sliced
1 Onion Chopped
1/2 Cup Fresh Squeezed Orange Juice (4 small oranges) save rinds
1/4 Cup Fresh Lime Juice (2 Limes) save rinds
1/4 Cup Fresh Lemon Juice (1 Lemon) save rinds
1 Lime Sliced
1 Tbsp Oregano
1 Tbsp Cumin
1 Tbsp Salt
1 Tbsp Garlic Powder
1 Tbsp Chili Powder
1 tsp Paprika
1 tsp Onion Powder
1/2 tsp Red Pepper Flakes
1/2 tsp Black Pepper
2 Bay Leaves
1/2 Cup Chicken Broth
Flour Tortillas
2 Cups Fresh Shredded Pepper Jack Cheese
2 Cups Fresh Shredded Cheddar Cheese
Rice (white or brown)
Guacamole or Avocado Slices * optional
Instructions
Juice Oranges, Lemon, and 2 Limes (save rinds)
Smash and Slice Garlic
Chop Onion
Slice Jalapenos
Mix Seasoning (Oregano, Cumin, Salt, Garlic Powder, Chili Powder, Paprika, Onion Powder, Red Pepper Flakes, Bay Leaves, and Black Pepper)
Mix all of these Pork marinade ingredients in a 1 gallon zip lock bag and mix well
Chop Pork Shoulder into large chunks and add to zip lock bag with marinade ingredients and mix VERY WELL!
Let Pork sit for 1 to 12 Hours (I usually make prep mine first thing in the morning)
Start Rice (I also do this first thing in the morning to ensure the rice is ready. You can use the instant pot to make rice, or a rice cooker, or a pan if you’re talented!)
Oil instant pot, I rub oil around the sides of the pot as well
Add marinated pork to instant pot
Add 1/2 Cup Chicken Broth
Slice 1 Lime thin and place on top of Pork along with the saved citrus rinds
Put on lid, Seal, pressure cook for 30 minutes and Natural Pressure Release for 20 Minutes
Shred Pepper Jack and Cheddar Cheese
Make Guacamole or slice avocados (prepare favorite taco toppings) ** Optional, but if you like guac or avocado, highly recommended!
Once done, release pressure after 20 Minutes natural release and remove lid
Remove citrus rinds
Crisp carnitas in 400 degree preheated air fryer or broiler (if you have neither, you can pan fry to crisp them up, or eat without making them crispy. It’s totally okay!)
Place cheese, rice, and cheese on tortillas, melt cheese in air fryer or broiler (I like my cheese just a bit crisped)
Add carnitas to half of each cheesed tortilla and guacamole to the other side
Add any other desired taco toppings and you are done! Ready to Eat!
Take a gander at the video above! They were so good I just dropped to my feet at one point. 😉
Also, the leftovers made a HUGE impact on TikTok (I know we are a bit old for that app, but my wife is obsessed) when we put them on top of fries.
Don’t forget to follow us! We love your support, and it makes a big impact when we hear and see all of the dinners you’ve made with our recipes. Cook on!
The biggest problem with this recipe is… you won’t have leftovers! Everyone loves a good pizza pocket, even better when you are able to make your own.
A few tips and tricks with this recipe, if you check out the video below you will notice that we got really excited and overfilled out pockets. It took some stretching and manipulating but we were able to close everything up (like a little dumpling), but you can save yourself a little frustration by stretching your dough before adding your ingredients.
The only other thing I want to say about this one is this is a perfect “beginning” recipe for those kids who are interesting in cooking. Or kids that are on the younger side and need a recipe that is simple and easy to be creative with.
Honestly, this one could be as simple as dough + cheese + pepperoni.
INGREDIANTS
Pillsbury Grands Croissants
4 String Cheese Sticks
Small Jar Pizza Sauce
1/4 Onion Sliced
1/4 Red Bell Pepper Sliced
1 Smoked Sausage Sliced
4 Slices Pepperoni Sliced
4 Slices Salami Sliced
1/4 tsp Italian Seasoning
INSTRUCTIONS
Cut String Cheese Sticks into thirds
Slice 1/4 Onion as desired
Slice 1/4 Red Bell Pepper
Slice 1 Smoked Sausage
Cut 4 Pepperoni Slices into Eighths
Cut 4 Salami Slices into Eighths
Unroll and arrange Pillsbury Grand Croissant Triangles on your counter or workspace
Add one piece of string cheese to the big side of each triangle
Add ~1 tsp pizza sauce
Split onion, red bell pepper, smoked sausage, pepperoni, and salami among the triangles (or your own blend of ingredients)
Sprinkle with Italian Seasoning
Carefully roll/form dough around toppings
Preheat your Air Fryer to 400 Degrees
Oil Basket, place Pizza Pockets into Air Fry Basket, Spray with Oil
Air Fry @ 400 Degrees for 5 minutes
Spray with Oil, Carefully flip Pizza Pockets, spray with oil
Air Fry @ 370 Degrees for another 5 minutes
Temp and time can be changed according to your Air Fryer and how crispy you like them I like them pretty crispy so I start with 400 degrees but you can stick with 370 degrees the whole time but a little longer you just risk boiling the insides and loosing some sauce and cheese to the bottom of the Air Fry Basket
We ate these “as is”, but the possibilities for dipping sauces are endless. We have tried: more pizza sauce, ranch, melted butter with garlic, hot sauce… just to name a few.
Lastly, if you love this — make sure to check out Dave on Instagram at @instantpotdave he will post all of his Instant Pot and Air Fryer there to keep our other account more focused on our day to day life.
