Instructions

Prepare the Potatoes:

• Preheat your oven to 400°F (200°C).
• Wash and dry the potatoes. Poke several holes in each potato with a fork.
• Rub the potatoes with olive oil, sprinkle with salt, and place them on a baking sheet.
• Bake for 50–60 minutes, or until tender and easily pierced with a fork.
• Shortcut: Use the microwave’s “potato” setting for faster results. This is called "Nuke" the potatoes. A lot of restaurants do it to speed up the process.

Cook the Chicken in the Air Fryer:

• Preheat the air fryer to 375°F (190°C).
• Pat the chicken breast dry and coat it with olive oil. Sprinkle evenly with Cajun seasoning.
• Place the chicken in the air fryer basket and cook for about 18 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).
• Once cooked, dice or slice the chicken into bite-sized pieces. Set aside.

Hollow Out the Potatoes:

• Let the baked potatoes cool slightly before handling. Choose one of the methods below:

— Method 1 (Creamy & Stuffed):

• Cut each potato lengthwise and scoop out most of the potato flesh into a mixing bowl, leaving about 1/4 inch (5mm) of potato on the skin to maintain structure.
• To the scooped-out potato, add 2 tbsp (30g) butter, salt, pepper, and 1/2 cup (60g) shredded cheddar cheese. Mash until smooth. For extra creaminess, add 2 tbsp (30ml) sour cream.
• Scoop this mixture back into the potato skins.

— Method 2 (Rustic & Fork-Mixed):

• Cut each potato lengthwise and use a fork to lightly mash the potato flesh while still inside the skin.
• Add 1/2 tbsp (7g) butter per potato, salt, and pepper. Stir gently to combine and add slightly melted butter.

Add the Chicken and Cheese:

• Place the diced Cajun Air-Fried Chicken on top of each prepared potato. Kind of tuck it in the potato.
• Sprinkle the remaining shredded cheddar cheese over the chicken.

Bake Again (or Air Fry):

• Return the stuffed potatoes to the baking sheet and bake in the oven for 10–15 minutes, or until the cheese is melted and bubbly.
• Air Fryer Option: Place the stuffed potatoes in the air fryer at 375°F (190°C) for 5–6 minutes until the cheese is fully melted.

Garnish and Serve:

• Top each potato with Pico de Gallo, and green onions, chopped parsley, or any additional toppings of your choice.
• Serve hot and enjoy!

Pico De Gallo-

1. Dice the tomatoes, red onion, and jalapeños into small, even pieces. For less heat, remove the seeds and membranes from the jalapeños before dicing.
2. In a mixing bowl, combine the diced tomatoes, onion, jalapeños, and cilantro.
3. Squeeze the lime juice over the mixture and sprinkle with salt.
4. Gently stir to combine all the ingredients. Taste and adjust salt or lime juice as needed.
5. For the best flavor, let the Pico de Gallo sit for 15–30 minutes before serving. This allows the flavors to meld together.
   

Instructions

1. Split each biscuit in half, and using a rolling pin lightly roll out the dough.
2. Add marinara sauce, but do not add too much, just in the middle.
3. Add cheese and pepperoni, then pull the sides and pinch making a ball.
4. Place them in the buttered/greased skillet or any rounded oven-safe baking dish. You can use a sheet pan too but the baking time will be different.
5. Bake in preheated oven to 375 degrees Fahrenheit (190C), or until they are golden brown, between 18 and 22 minutes, depending on your oven and baking dish. Do check them after the 18-minute mark and make sure they are cooked through, and golden.
6. Melt butter, then add to unsalted butter garlic powder, and dried parsley. Mix and brush on hot and baked biscuits.

Enjoy them hot or preheat them before eating!

Instructions

Pumpkin Choux Pastry

1. Bring milk, butter, sugar, and salt to boil.
2. Combine the flour with baking powder, pumpkin spice, and pumpkin powder. Add all of it to the milk mixture, and mix rapidly until the dough cooks and forms a ball.
3. Turn off the heat and let the dough cool down a bit, about 5 to 7 minutes. You can transfer the dough to another large bowl to cool faster.
4. Mix eggs, then pour just a little at a time into the bowl with the flour mixture; mixing as hard as you can with your wooden spoon to combine well until smooth. If you are using an electric mixer it could get too tough to mix so be aware, but it is easier. When I'm using an electric hand mixer I do up and down movement, then around so it doesn't get stuck.
5. When all the eggs are incorporated with the flour mixture, it's all smooth without any lumps, put it on the side spice
6. Preheat the oven to 375F
7. Use spoon or Head/neck: round tube with 1/5 inch. Body: round tube (2/5 inch) to push them out in an un-greased baking pan. Do not over-fill the piping pastry bag. Halfway would be pretty good. Make sure you have enough room around the pastry so it can grow. I would add 12 smaller shells or 8 bigger puff shells onto a large sheet pan. You can use parchment paper if you have it available.
8. Spray the puff shells with water. The puff shells will stop growing as soon as the surface turns dry (and crunchy). Therefore, when spraying the puff shells with water, it takes more time before they turn dry and they grow bigger in the oven.
9. BAKE, but DO NOT OPEN the oven for the next 25 minutes + 20 min. to dry. The 20 minutes are needed to dry the surface of the puff shells and make them crunchier. Otherwise, it is too soft. The puff shells look well done after 25 minutes already. Let them rest in the turned-off oven for an additional 20 minutes, and then 10 min more when you pull them out of the oven. TRUST ME ON THIS!!!
10. Cut them and fill them when they are cooled down.
    

Pastry cream:

1. In a small dish add 1/4 cup (60 ml) of cold water in a bowl then sprinkle 1 envelope, about 2 1/4-2 1/2 tsp.) over the cold water. Make sure not to dump it in a clump, as the powder in the center won’t be able to dissolve and bloom correctly. Mix and allow it to bloom for about 10 minutes. The longer you let it sit, the thicker it will become.
2. In a medium saucepan, combine 2 1/2 cups of milk, sugar, salt, and vanilla. Heat the mixture over medium heat, stirring until the sugar dissolves and it reaches a simmer. Keep an eye on it!
3. While waiting, whisk together the cornstarch, and egg yolks with the remaining 1/2 cup of milk. This will help you to make cornstarch into a paste, and it is just easier to combine everything.
4. Now, gradually add a little of the hot milk mixture to the egg yolks to temper them. Be sure to do this slowly, a splash at a time, to prevent the yolks from curdling when you mix them with the hot milk. Trust the process. Whisk continuously, but allow a few seconds in between to see if it is bubbling. When you see the mixture is thick enough and is leaving a nice coating on the mixing spoon or a whisk, take it off the heat completely.
   
5. Add a bit of the mixture to bloomed gelatin, like a scoop or so - this will be helpful and quite frankly easier to incorporate gelatin into the cream. Once it is mixed with a bit of cream add it back to the rest of the cream and stir well to combine. Stir in the butter. If you want to flavor the pastry cream (e.g., with chocolate), this is the time to do it. To make chocolate pastry cream in this case because I have half vanilla and half chocolate, split the cream in half and add 1 cup of chopped semisweet (or bittersweet chocolate) to the hot pastry cream, stirring until fully melted and smooth. That's it!
   NOTE: If you see any lumps after the pastry cream reaches a full boil, you’ll pour it through a strainer (fine mesh sieve) into the bowl to halt cooking and prevent curdling or separation.
6. Gently rub or brush on a bit of butter over the surface of the cream and cover it with plastic wrap just to make sure the wrap touches the surface to prevent skin from forming. *Skin is a very thin layer over milk, puddings, soups, etc., which creates skin look alike film over dishes when it start to cool down. The thickness depends on the fat content and the hotness of the heated dishes.
7. Chill the cream in the refrigerator. Once cooled, use the pastry cream as a filling for this pastry. If it has thickened too much, you may need to re-whisk it to restore a smooth consistency. For a softer cream, fold in whipped cream before using. Since I made two, I pipped on the bottom chocolate and the top vanilla.
   Stored in the fridge, pastry cream lasts up to 5 days. After this period, it might begin to release liquid. WAITING TIME TO COOL DOWN THE PASTRY CREAM IS NOT INCLUDED. I WOULD RECOMMEND FOR YOU MAKE PASTRY CREAM NIGHT BEFORE JUST TO HAVE THEM READY QUICKER.
8. Once all of them are filled are ready to chill in the fridge for at least an hour, you could dust them with powdered sugar or drizzle a bt of melted chocolate on top.