Type what you have

Ingredients

• ✓ avocado oil
• sweet potato
• creole seasoning

Instructions

1. 1 Preheat air fryer to 400 degrees F (200 degrees C).
2. 2 Place sweet potato slices in a large bowl. Stir in avocado oil, evenly coating each piece. Add Creole seasoning, stirring to combine. Place slices in a thin layer on the bottom of the air fryer basket.
3. 3 Cook in the preheated air fryer for 7 minutes. Shake slices and turn to allow for even cooking. Continue cooking until desired crispness is achieved, about 6 more minutes. Transfer potato slices to a rack and allow to cool.

By Bibi

Ingredients

• ✓ avocado oil
• green plantain
• salt

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Cut both ends of plantain and score along the side through the skin only. Peel skin off and cut plantain in half. Peel into strips using a vegetable peeler.
3. 3 Spray the air fryer basket with avocado oil. Place plantain strips in the basket, making sure they do not touch. Spray top of plantain strips with oil.
4. 4 Cook in the preheated air fryer for 7 to 9 minutes. Use tongs to turn each strip over, and continue frying until crispy, an additional 3 to 5 minutes. Immediately sprinkle with salt.

By Yoly

Ingredients

• ✓ avocado oil
• shishito pepper
• lemon
• sea salt

Instructions

1. 1 Rinse shishito peppers, then dry thoroughly so no moisture remains. Use a sharp knife to randomly poke peppers to prevent steam from building up when charring. Toss peppers with oil in a large bowl.
2. 2 Preheat a cast iron skillet over medium-high heat. Place peppers in the skillet in a single layer, working in batches if necessary to prevent overcrowding.
3. 3 Cook for 2 minutes without moving the peppers. Peppers may sizzle and pop. Turn peppers over and cook for 2 minutes more. Turn heat off and squeeze lemon over the peppers, then sprinkle with coarse sea salt.

By France Cevallos

Ingredients

• ✓ avocado oil
• pumpkin seed
• paprika
• salt

Instructions

1. 1 Preheat an air fryer to 350 degrees F (180 degrees C). Rinse pumpkin seeds in a colander.
2. 2 Line a large plate with 2 paper towels. Spread pumpkin seeds on plate; cover with 2 more paper towels. Gently press to remove excess water. Let sit at room temperature until dried, about 15 minutes.
3. 3 Transfer seeds to a medium bowl. Add oil, paprika, and salt; toss to coat.
4. 4 Place pumpkin seeds in the air fryer basket in a thin layer.
5. 5 Cook in the preheated air fryer until golden brown and crispy, shaking the basket frequently, 15 to 35 minutes.

By Bren

Ingredients

• ✓ avocado oil
• chicken thigh
• white vinegar
• ranch dressing mix
• garlic powder
• salt
• black pepper
• cheddar cheese
• parsley

Instructions

1. 1 Combine chicken, avocado oil, white vinegar, ranch powder, garlic powder, salt, and pepper in a large bowl. Stir well until the chicken is coated, cover, and marinate in the fridge for 30 to 60 minutes, but not much longer, as the texture will become mushy.
2. 2 Preheat the air fryer to 380 degrees F (190 degrees C). Place chicken cubes in the air fryer basket in a single layer, not touching.
3. 3 Air fry until chicken is no longer pink in the center and the juices run clear, flipping once when the edges start to brown, being sure not to overcook, 8 to 11 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Your cooking time may vary depending on the brand and size of your air fryer, and you may need to cook in batches.
4. 4 Sprinkle the chicken with Cheddar cheese. Return to the air fryer until cheese melts, for about 30 seconds. Serve warm, garnished with chopped parsley.

By lutzflcat

Ingredients

• ✓ avocado oil
• chickpea
• chili-lime seasoning
• garlic powder
• cayenne pepper
• salt

Instructions

1. 1 Preheat air fryer to 400 degrees F (200 degrees C). Spray the air fryer basket with cooking spray or use a parchment liner.
2. 2 Place chickpeas on a paper towel-lined plate to dry, patting down with another paper towel on top. Add dried chickpeas to a medium bowl, drizzle with avocado oil, sprinkle with Tajin, garlic powder, and cayenne, and toss to coat.
3. 3 Transfer chickpeas to the air fryer basket, and cook, stirring or shaking halfway through, until you reach your desired crispness, 12 to 15 minutes. Cooking time may vary depending on the brand and size of your air fryer.
4. 4 Season with salt and allow chickpeas to cool slightly.

By lutzflcat

Ingredients

• ✓ avocado oil
• cauliflower rice
• red pepper
• lemon juice
• tahini
• garlic
• cayenne pepper
• cumin
• salt
• green plantain
• cayenne pepper
• paprika
• sea salt

Instructions

1. 1 Combine cooked cauliflower rice, roasted red peppers, lemon juice, tahini, garlic, cayenne, cumin, and sea salt in the bowl of a food processor. Pulse until mixture is an even color but still has texture, about 1 minute. Scrape down the sides once or twice during processing.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil and brush with avocado oil.
3. 3 Use a mandoline to carefully slice plantains into chips as thinly as possible. Place chips on the prepared baking sheets in a single layer.
4. 4 Lightly brush each chip with avocado oil and sprinkle with cayenne pepper, smoked paprika, and sea salt.
5. 5 Bake in the preheated oven on the convection setting until chips are browned and crisp, 10 to 12 minutes. If your oven does not have a convection setting, chips will need to cook longer, so watch carefully to avoid over-browning. Remove from baking sheet and drain on a paper-towel lined plate.
6. 6 Serve plantain chips with roasted red pepper-cauliflower hummus.

By Bibi

Ingredients

• ✓ avocado oil
• corn tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut tortillas in half, then slice crosswise into 1/8-inch strips. Place strips into a bowl and toss with oil until fully coated.
3. 3 Transfer oiled strips to a baking sheet and arrange in a single layer.
4. 4 Bake in the preheated oven until crisp and lightly browned, about 15 minutes. Remove from the oven and let cool before using.

By Allrecipes Member

Ingredients

• ✓ avocado oil
• dark mexican beer
• onion
• cilantro
• salt
• pepper
• beef skirt steak

Instructions

1. 1 Combine beer, oil, onion, cilantro, onion, cilantro, salt, and pepper in a blender; blend until cilantro marinade is smooth.
2. 2 Place steak in a large resealable plastic bag and pour cilantro marinade on top. Seal bag and shake to fully cover meat with the marinade. Refrigerate at least 8 hours or overnight.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate with avocado oil. Grill the meat, turning over once, about 3 minutes per side for medium rare.

By gem

Ingredients

• ✓ avocado oil
• corn tortilla
• guajillo chile
• olive oil
• onion
• garlic
• tomato
• vegetable stock
• salt
• avocado

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut 2 tortillas in half and then into 1/8-inch strips. Place in a bowl and toss with avocado oil. Arrange strips in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until the strips are crisp and light brown, about 15 minutes. Remove from oven and set aside for garnishing.
4. 4 Place guajillo chile in a saucepan with water to cover; bring to a boil. Remove from heat and let chile soak in the hot water until soft, at least 10 minutes. Drain.
5. 5 Heat olive oil in a skillet over medium heat. Add onion and garlic; saute until transparent, about 3 minutes. Tear remaining tortilla into pieces and add to the skillet. Cook until soft, about 3 minutes. Add tomatoes; cook and stir until tender, about 5 minutes. Remove from heat and let cool, about 5 minutes.
6. 6 Place tomato-tortilla mixture into a blender. Add the soaked guajillo chile and vegetable stock. Blend until smooth. Pour into a saucepan and season with salt. If you prefer a very fine soup, you can strain it into the saucepan. Bring to a boil and let simmer until flavors meld, about 5 minutes. Garnish with baked tortilla strips and avocado slices.

By gem

Ingredients

• ✓ avocado oil
• corn tortilla
• onion
• pasilla chile
• onion
• tomato
• mint
• oregano
• chicken broth
• chicken bouillon granules
• avocado
• queso fresco

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut tortillas in half and slice crosswise into 1/8-inch strips. Place in a bowl and toss with 1 tablespoon oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.
4. 4 Heat remaining oil in a saucepan over medium heat. Add pasilla chiles; cook and stir until light brown, about 4 minutes. Transfer chiles to a plate. Add onion to the saucepan; cook until translucent, about 5 minutes. Add tomatoes; cook until soft, stirring occasionally, about 10 minutes. Reduce heat to medium-low.
5. 5 Return chiles to the pan; add mint and oregano. Simmer until fragrant, about 3 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken bouillon; reduce heat and simmer until flavors meld, about 10 minutes more. Discard mint and oregano. Garnish with the tortilla strips, avocados, and queso fresco.

By Carlos Campos

Ingredients

• ✓ avocado oil
• corn tortilla
• salt
• salsa verde
• black bean
• egg
• salt
• black pepper
• avocado
• tomato
• red onion
• cilantro

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
2. 2 Slice each tortilla into 8 triangles and spread out onto the prepared baking sheet. Brush tops with 1 tablespoon avocado oil and sprinkle with sea salt.
3. 3 Bake in the preheated oven until golden brown, about 10 minutes.
4. 4 Pour salsa verde into a skillet and bring to a simmer over medium-high heat, 2 to 3 minutes. Remove from heat and add baked tortilla chips. Toss to coat and let sit for 3 to 5 minutes.
5. 5 Meanwhile, heat black beans in the microwave or in a saucepan until hot.
6. 6 Heat 1 tablespoon avocado oil in a large skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper.
7. 7 Distribute salsa verde and tortillas amongst 4 bowls. Top with a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.

By sietefoods

Ingredients

• ✓ avocado oil
• pork
• onion
• orange juice concentrate
• cumin
• chili powder
• garlic powder
• cayenne pepper
• salt
• black pepper
• salsa verde
• sour cream
• corn tortilla
• monterey jack cheese

Instructions

1. 1 Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes.
2. 2 Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels.
3. 3 Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
4. 4 Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest.
5. 5 Add remaining cooking oil to the cleaned skillet and heat over medium-high heat.
6. 6 Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed.
7. 7 Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas.
8. 8 When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas.
9. 9 Bake uncovered in the preheated oven for 20 minutes.
10. 10 Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 minutes.

By Bibi

Ingredients

• ✓ avocado oil
• tomato
• flour tortilla
• corn tortilla
• cilantro
• carrot
• red cabbage
• green cabbage
• paprika
• cumin
• honey powder
• lime juice
• salt
• chipotle hot sauce
• chipotle pepper
• adobo sauce
• adobo sauce
• chipotle pepper
• greek yogurt
• lime juice
• tilapia fillet

Instructions

1. 1 Combine tilapia strips and 1/2 cup lime juice in a glass container. Cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours.
2. 2 Combine yogurt, chipotle peppers, adobo sauce, hot sauce, and salt for spicy dressing in a blender or food processor; pulse until smooth. Refrigerate until needed.
3. 3 When ready to cook the tilapia, preheat the oven to 350 degrees F (175 degrees C).
4. 4 Remove tilapia from the lime juice and shake off excess. Place in a small baking dish. Discard the remaining lime juice.
5. 5 Whisk 1/3 cup lime juice, honey powder, avocado oil, cumin, and paprika for honey-cumin sauce together in a small bowl. Pour over tilapia to cover.
6. 6 Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
7. 7 Meanwhile, prepare slaw: Combine green and red cabbage, carrots, and cilantro in a bowl. Remove spicy dressing from the refrigerator and pour all but 1/4 cup over the slaw; toss to combine.
8. 8 Build tacos by putting 1 tablespoon remaining spicy dressing on each tortilla. Top with tilapia strips, slaw, and tomatoes.

By Donna B McClure

Ingredients

• ✓ avocado oil
• cilantro
• jalapeno pepper
• lime
• avocado
• sour cream
• monterey jack cheese
• corn tortilla
• chicken
• black pepper
• salt
• chili powder
• coriander
• cumin
• chicken bouillon
• chicken broth
• garlic
• cilantro
• onion
• fire-roasted diced tomato
• pumpkin
• green chile
• tomato

Instructions

1. 1 Place diced tomatoes with chiles, pumpkin, fire-roasted tomatoes, onion, cilantro, and garlic into the bowl of a food processor and puree until texture is uniformly smooth, 1 to 3 minutes.
2. 2 Pour pureed mixture into a 6-quart pot and add chicken broth, bouillon, cumin, coriander, chili powder, salt, and pepper. Bring to a boil over medium heat and continue to boil, stirring occasionally, 4 to 5 minutes. Reduce heat, cover, and let simmer, 45 to 60 minutes. Add chicken and simmer for 30 minutes more.
3. 3 Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line half sheet baking pans with parchment paper.
4. 4 Brush each tortilla with oil on each side, slice into 1/2-inch pieces, and spread onto the prepared baking sheets in a single layer.
5. 5 Bake in the preheated oven until lightly browned and crispy, about 10 minutes.
6. 6 Ladle soup into bowls, garnish with tortilla strips and Monterey Jack cheese. Top with sour cream, avocado, lime, jalapeno, and cilantro as desired.

By Bibi

Ingredients

• ✓ avocado oil
• lime juice
• cilantro
• jalapeno pepper
• agave syrup
• salt
• black pepper

Instructions

1. 1 Place avocado oil, lime juice, cilantro, jalapeno, agave syrup, salt, and pepper into a screw-top jar. Cover and shake well to combine.

By EatAndRun

Ingredients

• ✓ avocado oil
• lemon pepper seasoning
• oregano
• black pepper
• chicken breast

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine lemon-pepper, oregano, and pepper in a small bowl; pour onto a plate.
3. 3 Pour 1 to 2 tablespoons avocado oil into the bottom of a skillet, just enough to cover the bottom, and heat over medium-high heat until it shimmers.
4. 4 Dredge both sides of the chicken in the seasoning and place into the shimmering oil. Sear until golden, about 3 minutes on each side. Transfer to the prepared baking sheet.
5. 5 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Bren

Ingredients

• ✓ avocado oil
• cooking spray
• cauliflower
• salt

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line 3 baking sheets with aluminum foil and lightly spray with cooking spray.
2. 2 Fill a food processor 1/4 of the way with cauliflower pieces. Pulse 8 to 12 times until cauliflower is the size of rice grains. Transfer to a large bowl. Repeat with remaining cauliflower pieces.
3. 3 Drizzle avocado oil over cauliflower "rice"; toss until well-distributed.
4. 4 Spread 2 1/2 cups of the rice in an even layer on each lined baking sheet.
5. 5 Roast rice until golden, about 16 minutes. Remove from oven, stir well, and spread out again. Return to oven and roast for 6 minutes. Remove from oven, stir well, and spread out again. Continue roasting until browned, about 5 minutes more.
6. 6 Season each sheet of roasted rice with 1/4 teaspoon salt and place in a large container.

By Dana Sterling

Ingredients

• ✓ avocado oil
• potato
• granulated garlic
• parsley
• salt

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Place potatoes into a bowl; add oil and toss to coat. Add garlic, parsley, and salt; toss until well distributed. Transfer potatoes to the air fryer basket.
3. 3 Place the basket into the preheated air fryer and cook, tossing occasionally, until golden brown, 20 to 25 minutes.

By Bren

Ingredients

• ✓ avocado oil
• brussels sprout
• bacon
• paprika
• garlic powder
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Toss together Brussels sprouts, bacon, avocado oil, smoked paprika, garlic powder, salt, and pepper in a bowl. Spread out in the air fryer basket.
3. 3 Air fry for 12 minutes, stirring every 4 minutes, until Brussels sprouts are cooked throughout and bacon is browned. Place into a serving dish and sprinkle Parmesan cheese over top.

By France Cevallos

Ingredients

• ✓ avocado oil
• basmati rice
• orzo
• vegetable broth
• garlic
• paprika
• onion powder
• cremini mushroom
• parsley
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons oil, rice, and orzo. Saute, stirring and scraping the bottom of the pot constantly, until orzo is brown, about 5 minutes. Pour in 1/4 cup broth and bring to a boil while scraping the browned bits of food off the bottom.
2. 2 Turn cooker off and add remaining broth, garlic, paprika, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Meanwhile, heat remaining oil in a medium skillet over medium-high heat. Add mushrooms and saute until lightly browned, about 5 minutes.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Carefully release remaining pressure using quick-release method, about 5 minutes. Unlock and remove the lid. Fluff the rice. Add mushrooms and parsley. Taste and adjust salt as needed.

By Bren

Ingredients

• ✓ avocado oil
• jicama
• bacon
• salt
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with parchment paper.
2. 2 Bring a pot of salted water to a boil. Slice jicama sticks into quarters and add to the boiling water. Boil for 10 minutes.
3. 3 At the same time, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease. Remove jicama from the water and pat dry.
4. 4 Toss jicama in a bowl with bacon grease and 1 tablespoon avocado oil to coat. Spread in a single layer on the prepared pan.
5. 5 Bake in the preheated oven for 30 minutes. Remove from the oven and turn on the broiler.
6. 6 Heat remaining 1 tablespoon avocado oil in a skillet. Add jicama and fry until desired crispness, about 5 minutes.
7. 7 Spread jicama back onto the baking pan. Season with salt, then cover with Cheddar cheese and crumbled bacon. Broil until cheese is melted, about 3 minutes.

By Mommytriesketo

Ingredients

• ✓ avocado oil
• rice vinegar
• mandarin orange juice
• ginger
• mandarin orange zest
• mustard
• maple syrup
• black sesame seed
• salt
• black pepper

Instructions

1. 1 Combine avocado oil, rice vinegar, mandarin orange juice, ginger root, mandarin orange zest, Dijon mustard, maple syrup, black sesame seeds, salt, and pepper in a small glass jar with a tightly secured lid.
2. 2 Shake until dressing starts to emulsify, about 20 seconds. Taste, and adjust seasonings, if necessary to suit your taste. Store in the refrigerator.

By lutzflcat

Ingredients

• ✓ avocado oil
• salt
• black pepper
• brussels sprout
• balsamic vinegar
• bacon

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Combine oil, salt, and pepper in a large bowl and mix well. Add Brussels sprouts and turn to coat. Transfer Brussels sprouts to the air fryer basket.
3. 3 Cook in the preheated air fryer for 5 minutes. Shake the air fryer basket to move sprouts and cook for 5 minutes more.
4. 4 Transfer sprouts to a serving dish and sprinkle with balsamic vinegar; turn to coat. Sprinkle with bacon.

By Bren

Ingredients

• ✓ avocado oil
• raspberry
• rice vinegar
• lemon juice
• garlic
• white sugar
• sea salt
• white pepper

Instructions

1. 1 Press raspberries through a fine-mesh sieve using a spoon to remove seeds.
2. 2 Whisk raspberries, rice vinegar, garlic, sugar, sea salt, and white pepper together in a bowl. Slowly drizzle avocado oil into raspberry mixture, whisking rapidly, until dressing is thick and creamy. Let sit until flavors develop, about 10 minutes.

By HealthyCooking

Ingredients

• ✓ avocado oil
• spaghetti squash
• ground beef
• onion
• italian seasoning
• salt
• black pepper
• garlic powder
• red pepper
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Brush spaghetti squash halves with a thin layer of avocado oil and place cut-side down on a baking sheet.
2. 2 Bake in the preheated oven until soft, about 45 minutes.
3. 3 While squash bakes, combine ground beef, onion, Italian seasoning, salt, pepper, garlic powder, and red pepper in a bowl. Mix with your hands until everything is well incorporated. Shape mixture into 1 1/2-inch sized balls and place in a single layer in a glass baking dish. Add to squash in the hot oven and cook until meatballs are no longer pink in the center, about 30 minutes.
4. 4 Pour spaghetti sauce into a saucepan over medium heat. Carefully transfer cooked meatballs into sauce, shaking off any excess grease from baking. Cover saucepan and simmer on low heat until warmed through, 10 to 15 minutes.
5. 5 Remove spaghetti squash from oven and scrape out flesh using tongs and a fork. Place 1/2 of the squash in a bowl and cover with 1/2 the meatballs and 1/2 of the sauce. Repeat with remaining squash, meatballs, and sauce.

By Biondini

Ingredients

• ✓ avocado oil
• chicken breast
• salt
• black pepper
• barbecue sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pat chicken breasts dry with a paper towel. Season both sides with salt and pepper.
3. 3 Heat oil in a 12-inch, nonstick, oven-safe skillet over medium heat. Add chicken, skin-side down, to the hot oil and cook until lightly browned, 2 to 3 minutes. Turn and brown on the other side, 2 to 3 minutes.
4. 4 Cover the skillet and transfer to the preheated oven. Bake until an instant-read thermometer inserted near the bone reads 160 degrees F (71 degrees C), 25 to 30 minutes.
5. 5 Remove from the oven. Transfer chicken to a cutting board and cover with foil; let sit until cool enough to handle, about 10 minutes. The residual heat will bring the internal temperature to the recommended 165 degrees F (74 degrees C).
6. 6 Remove and discard skin and bones. Use 2 forks to shred chicken.
7. 7 Serve warm with barbecue sauce.

By Bibi

Ingredients

• ✓ avocado oil
• chicken soup base
• water
• butter
• chicken thigh
• chicken drumstick
• honey
• teriyaki marinade
• garlic

Instructions

1. 1 Melt chicken soup base in hot water.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add avocado oil and butter; heat until butter melts. Add chicken pieces, skin-sides down, and brown for 2 to 3 minutes. Flip chicken and brown the other side.
3. 3 Turn off pot and remove chicken to a plate. Pour 1/2 of the prepared soup base into the pot, scraping the browned bits off the bottom with a spatula.
4. 4 Add honey, teriyaki marinade, and garlic to the remaining prepared soup base, stirring until well mixed.
5. 5 Place the trivet inside the pot. Add chicken in a single layer. Pour honey mixture over chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid. Enjoy!

By tim plank

Ingredients

• ✓ avocado oil
• garlic
• ginger root
• taiwanese cabbage
• red chile pepper
• rice wine vinegar
• kosher salt

Instructions

1. 1 Heat oil in a wok or a large skillet over medium-high heat. Add garlic and ginger; cook and stir for about 30 seconds. Add cabbage and chile pepper; stir quickly, mixing in garlic and ginger. Stir-fry until cabbage becomes translucent and volume is reduced by half, but without it losing texture, 3 to 4 minutes. Stir in rice vinegar and season with salt.

By lutzflcat

Ingredients

• ✓ avocado oil
• cremini mushroom
• soy sauce
• garlic granule
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 375 degrees F (190 degrees C).
2. 2 Combine mushrooms, oil, soy sauce, garlic granules, salt, and pepper in a bowl; toss to coat.
3. 3 Transfer to the air fryer basket.
4. 4 Cook in the preheated air fryer for 10 minutes, shaking occasionally.

By Bren