FROZEN LEMONADE

 

Homestyle Frozen Lemonade is a delightful summer drink that takes less than 10 minutes to make.

 

INGREDIENTS

 ⅓ cup pure honey

¼ cup warm water

3-4 cups ice cubes

1 13.5 ounceounces can light coconut milk well chilled

⅓ cup lemon juice

1 tbsp lemon zest

½ tsp vanilla extract

¼ tsp ground ginger

Optional garnish of your choice

 

Directions

To dissolve honey, stir it into warm water. Pour into a blender once the sugar has been dissolved.

To the blender, add ice cubes, coconut milk, lemon juice, lemon zest, vanilla essence, and powdered ginger.

Combine till the mixture is foamy and semi-slushy. 

Serve garnished with lemon slices, fresh mint, or maraschino cherries.

MINI PEPPERONI PIZZA CUPS

 

You won't be able to stop eating these delicious tiny pizza cups.

 

INGREDIENTS

 1 loaf White Bread

½ cup Melted Butter

1 tbsp Italian Seasoning

1 tsp Granulated Garlic

1 cup Pizza Sauce

8 oz Mozzarella Cheese shredded

Pepperoni Slices

 

In a mixing bowl, combine melted butter, granulated garlic, and Italian seasoning.

Using a big round cookie cutter, cut bread pieces. Brush the butter mixture on both sides.

Place bread cutouts in muffin tins.

Fill each bread cup with a tiny dollop of pizza sauce.

Shredded mozzarella and pepperoni slices go on top.

Cook at 350°F approximately 15-20 minutes.

CHEWY SNICKERDOODLE COOKIES

 

 

Cookies with a cinnamon and sugar coating that are soft, chewy, and buttery. This snickerdoodle cookie recipe is delicious, quick to make, and always comes out perfectly!



INGREDIENTS



For the cookies

3 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup unsalted butter softened

1 cup granulated sugar

1/2 cup light brown sugar packed

1 large egg room temperature

1 large egg yolk room temperature

2 teaspoons pure vanilla extract



For the cinnamon-sugar coating

1/4 cup granulated sugar

2 teaspoons ground cinnamon



Whisk together the flour, cream of tartar, baking soda, ground cinnamon, and salt in a large mixing basin until thoroughly blended. Place aside.

Cream the butter, granulated sugar, and brown sugar together in the stand mixer with the paddle attachment, or even in a large mixing basin using an electric mixer, for approximately 1-2 minutes, or till thoroughly incorporated. Blend in the egg, egg yolk, and vanilla extract till fully incorporated, pausing occasionally to scrape down the sides of the bowl.

Blend in the dry ingredients till barely mixed. Refrigerate for at least 1 hour, covered securely.

Preheat oven to 350 ° Fahrenheit. Set aside large baking sheets lined with parchment paper or silicone baking mats.



Take the cookie dough out of the refrigerator. Drop the cookie batter onto the prepared sheet pan using a 1 tablespoon cookie scoop or measurement spoon. When you form the cookie dough into a ball, it should be about 1 and 1/4 inches in diameter.

Again for coating, mix together 1/4 cup sugar and 2 tablespoons ground cinnamon in a small mixing dish. Shape each ball of cookie dough into a ball, then cover in the cinnamon sugarcinnamon-sugar mixture and arrange on the baking pans, leaving a little space in between each.

Cook the cookies for 8-10 minutes, or until the tops are set. Leave to cool after removing from the oven.

Pappardelle Pasta with Portobello Mushroom Ragu

 

Pappardelle with portobello mushrooms and rosemary is a quick and easy vegetarian pasta dish.

 

INGREDIENTS

 

3 tablespoons extra-virgin olive oil

2 shallots, halved lengthwise and thinly sliced

Kosher salt to taste

3 portobello mushroom caps sliced into 1-inch pieces

8 ounces pappardelle pasta, fresh or dried

1 garlic clove, finely sliced

2 teaspoons finely chopped fresh rosemary leaves

1/2 teaspoon red chili flakes

2 tablespoons tomato paste

1 teaspoon balsamic vinegar

2 tablespoons unsalted butter

1 chunk Parmigiano Reggiano

 

In a large pan, heat the oil, shallots, and a pinch of salt over medium heat. Sauté until the shallots are softened but not browned, stirring often.

To the pan, add the mushrooms. Cook the mushrooms for a few minutes, stirring occasionally, until they begin to brown, then season with 1/2 teaspoon salt. Sauté until the mushrooms are cooked and the liquid has evaporated.

 

Next, bring 2 teaspoons of kosher salt to a boil in a large saucepan of water. Simmer until the pasta is all done. Spoon out and set aside 1/2 cup of the pasta water before draining the noodles.

To the mushrooms, add garlic, rosemary, chile, tomato paste, vinegar, and butter. Mix in 1/3 cup of the pasta water until the sauce turns saucy over medium heat. Stir the pasta carefully with tongs in the pan to moisten with the sauce, adding extra water if it appears too dry. Spices should be tasted.

With a vegetable peeler, shave curls of Parmigiano cheese over the spaghetti and serve.

SPINACH FETA TURKEY BURGERS

 

Fresh spinach, salty crumbled feta cheese, and a very soft turkey patty are covered with lemony Greek yogurt in these Spinach Feta Turkey Burgers.

 

 

Ingredients

1 cup fresh spinach chopped

1 clove garlic minced

1/2 yellow onion grated

1 teaspoon dried oregano

1/2 teaspoon Kosher salt

1/4 teaspoon ground black pepper

1/4 pound feta crumbles

1 pound ground turkey

4 hamburger buns

green leaf lettuce

1 tomato sliced

1/2 cup Greek yogurt

1/2 lemon juiced

1/4 teaspoon kosher salt

2 pinches ground black pepper

 

 

In a mixing bowl, combine the spinach, garlic, onion, oregano, salt, pepper, feta, and turkey until barely mixed.

Form into four 1-inch-thick patties.

Preheat a hefty skillet or cast ironcast-iron skillet over medium-high heat.

Sauté the patties for 4-5 minutes on each side. Don't keep turning them over.

Gently toast the hamburger buns.

In a container, combine the yogurt, lemon, salt, and pepper, and then spoon it over the buns.

Serve with lettuce, onion, and the turkey patty on top.

Brown Sugar Pineapple Ham for any Holiday

 

Brown Sugar Pineapple Ham is a delicious Holiday or Festive ham dish! Having created a delectable brown sugar and pineapple glaze for ham, your Holiday table will never be the same again. This spiral ham dish is simple to make and packed with deliciousness!

 

For the Pineapple Ham Glaze:

1 cup packed dark brown sugar

12 ounces Cola

2 tablespoons apple cider vinegar

1 tablespoon low-sodium soy sauce

1½ tablespoon Dijon mustard

1½ tablespoon Grainy Mustard

1 teaspoon ground ginger

½ teaspoon onion powder

¼ teaspoon crushed red pepper flakes

¼ teaspoon kosher salt

 

For the Spiral Ham:

1 spiral-sliced city ham

20 ounces crushed pineapple

 

To make the Pineapple Ham Glaze, combine all of the glaze ingredients in a medium pot. Bring to the boil over medium heat, then lower to low heat and cook, mixing frequently, for 20-30 minutes, or until the glaze is the thickness of syrup. Take the pan off the heat and set it aside.

Preheat the oven to 325°F for the Brown Sugar Pineapple Spiral Ham.

Split the surface of the ham with 1/2-inch-deep cuts spaced 1 inch apart with a sharp knife. Cook for 1 hour, covered.

 

Apply half of the glaze over the ham, making sure to get it all the way down into each slice. Distribute the crushed pineapple well over ham, pushing it down again, and then drizzle half of the remaining glaze over the top. Cook the ham uncovered for 15 minutes, then continue the glazing:

Continue to cook and baste the ham every 10 minutes till the internal temperature reads 140° on an instant-read thermometer.   This could take between 40 and 60 minutes.

 

 

ASIAN STYLE VEGETABLE STIR FRY

 

This Is Really a Very SIMPLE Dish FOR CRUNCHY VEGGIES COATED IN A SWEET AND SALTY SAUCE, Excellent FOR A BUSY WEEKNIGHT WITH ANY PROTEIN.

 

1 cup sodium-reduced stock

1 bunch of broccoli, florets only

1 tbsp Canola oil

1 large red pepper, sliced

1 Celery stalk, sliced

1 Small onion, sliced into sticks

Salt  to your taste

Pepper  to your taste

2 cloves of garlic

2 tbsp sodium-reduced soy sauce

5 drops sesame oil

1 Green onion, sliced for garnish

 

Heat the stock to a simmer, next add the broccoli,  steam for 5 minutes in the liquid before setting aside.

 

Add the oil to the pan and sauté the vegetables for 2 minutes over high heat; season with salt. Sauté for another minute, stirring the pan continually, after adding the cooked broccoli, garlic, soy sauce, and sesame oil.

Place the vegetables on a serving platter and garnish with the green onion.

VOCADO TOAST WITH COTTAGE CHEESE & TOMATOES

 

This filling no-cook avocado toast breakfast is high in protein, fiber, and healthy fats, making it ideal for busy days or a quick lunch.

 

 

Ingredients

8 slices whole grainwhole-grain bread toasted

2 cups cottage cheese low fat

1 ripe California avocado sliced

1 tomato sliced

½ red onion sliced

salt and freshly cracked pepper to taste

 

Directions

Place toasted bread pieces on a large chopping board and top with 1/4 cup cottage cheese. Season with salt and pepper to taste.

Top cottage cheese with avocado, tomato slices, and red onion slices, then season with salt & pepper to taste. 

Mont Blanc pie

 

 

This sumptuous pie, named for the highest point of the Alps on the boundary of France and Italy, is claimed from both nations. To save time, use prepared roasted and peeled chestnuts instead of scoring, roasting, and boiling chestnuts to produce the puree.

 

INGREDIENTS

2 c. roasted chestnuts

4 tbsp. unsalted butter, melted

8 oz. semisweet chocolate

1 15-oz container whole milk ricotta cheese

1 c. heavy cream, cold

Bittersweet chocolate curls, for serving

9 oz. shortbread cookies

 

Preheat the oven to 350°F. Process chestnuts in a food processor until fine crumbs form; transfer 1/2 to a bowl.

Place the cookies in a food processor and pulse until tiny crumbs appear. Pulse in the melted butter to mix. Crumbles should be pressed into the bottom and up the sides of a 9-inch pie pan. Bake for 20 to 25 minutes, or until golden brown and firm. Allow to cool.

 

In the meantime, clean the food processor. Whenever the crust has cooled, prepare the filling: Melt chocolate according to per package guidelines. 3 minutes in a food processor, combine saved chestnut crumbs, ricotta, and melted chocolate. Put it in the fridge until firm, at least 35 minutes, after spooning into chilled crust.

Whenever ready to serve, whip the cream into stiff peaks and spoon it on top of the pie. If preferred, top with chocolate shavings.

7UP Lime Jello Salad

 

This simple 7UP Lime Jello Salad is perfect for anything from summer picnics to holiday events. It's perfect as a side dish or dessert. If you want to cut calories, use sugar-free pudding and diet Coke.

 

Ingredients

2 cups water

6 ounces lime Jello

6 ounces cream cheese softened

2 cups 7up soda

1 package Dream Whip

8 ounces crushed pineapple, drained

 

In the microwave or on the stovetop, bring the water to a boil.

Boiling water should be used to dissolve the jello. Whisk everything together thoroughly.

To the heated Jello, add the softened cream cheese. Mix with a hand mixer until the cream cheese has melted in. Stir in the 7-Up. Refrigerate for 60-90 minutes, or until almost set. Dream Whip should be prepared according to the package guidelines. Incorporate the Dream Whip into the Jello. Incorporate the drained pineapple. Fill a 3 quart3-quart baking dish halfway with the mixture and refrigerate until hard. When serving, top with whipped cream and a cherry.

Seafood Medley in Tomato-Butter Sauce

 

This seafood medley, loosely based on classic shrimp and grits, is incredibly simple to make with its light, buttery sauce.

 

Ingredients

2 lbs fresh mussels

3/4 lb large shrimp

3/4 lb squid

3/4 lb sea scallops

1 tablespoon extra virgin olive oil

1/2 cup onion, chopped

4 to 5 cloves garlic, minced

28 ounce can diced tomatoes

1 teaspoon salt

1/2 teaspoon black pepper

4 tablespoons butter

1 tablespoon fresh parsley, chopped

 

 

 

Clean the mussels under cold water and use kitchen shears to cut the beards. Leave the tails on the shrimp after peeling and deveining them.

Clean the squid and eliminate the "cartilage" from the tubes' inside. Split the tentacles and cut the tubes into 3/8-inch thick discs.

Heat the oil over medium heat, then add the onion and sauté for 2 minutes, or until tender and transparent. Sauté until the garlic is tender, approximately 2 minutes longer. Sauté for 5 minutes, stirring regularly, after adding the tomatoes, salt, and pepper. Inside a large pot with a steamer attachment, heat about 2 inches of water to a boil. Cover and simmer till all the mussels have opened.

 

Take off the heat, cover with a lid, and set aside.

Raise the temperature to medium-high and wait for the tomato sauce to begin simmering before adding the shrimp.

Cook for an additional minute, or until the shrimp are translucent all around the edges. Sauté for 1 minute more after adding the squid. Sauté until the butter has melted and the seafood is cooked throughout, then add the scallops and butter. The whole cooking time really shouldn't exceed 5 to 6 minutes. To distribute, ladle polenta into the bottoms of six shallow dishes. Place a mussel around the outside of each bowl, then ladle the seafood tomato mixture in the middle.

Dish garnished with fresh parsley.

Baked Chuck Steak Dinner in Foil

 

A tender, tasty family supper may be made with a thick, budget-friendly. The steak and veggies in this oven-baked meal are wrapped in foil to make a full supper in one package. It's a wonderful dish for weeknights or when you want a pot roast but don'tdoesn't want to wait all day for it, with rapid preparation, minimum cleaning, and amazing flavor. The recipe is also simple enough that anyone can prepare it.

 

Ingredients

1 to 1 1/2 pounds chuck steak

1 envelope onion soup mix

3 medium potatoes, peeled and quartered

3 carrots, halved lengthwise and cut into quarters

2 ribs celery, cut into sticks

2 tablespoons butter

1/2 teaspoon salt

1/4 teaspoon paprika

 

Collect all of the components. Preheat oven to 425 degrees Fahrenheit. Cut a 2- to 3-foot sheet of heavy-duty aluminum foil that is 18-inch wide. Distribute the onion soup mix over the steak in the center of the foil. Potatoes, carrots, and celery should be placed on top of the meat. Spread with butter and season with salt and paprika. Fold the foil over and seal it tightly to keep the juices in. In a large, shallow baking pan or roasting pan, place the foil packet. In a preheated oven, bake the steak and veggies for 1 to 1 1/2 hours, or until the chuck steak is extremely tender.

Chicken and Rice Soup with Green Chiles and Ginger

 

One-dish supper that won't leave you with a clogged sink. This is really a chicken soup that will stick to your ribs. Decrease the cookcooking time by 10 minutes if you want a soup with a lighter consistency.

 

2 teaspoons sugar

1 1-inch piece ginger, peeled, cut into very thin matchsticks

¾ pound boneless, skinless chicken thighs

6 cups homemade chicken stock or low-sodium chicken broth

3 small shallots, halved

4 garlic cloves

¾ cup jasmine rice, rinsed

2 tablespoons fresh lime juice

1tablespoon  fish sauce

Kosher salt to taste

3 Thai green chiles, thinly sliced crosswise

2 scallions, thinly sliced crosswise

3 tablespoons crushed roasted, unsalted peanuts

 

In a small dish, combine sugar and 12 cups boiling water, whisking to dissolve the sugar. Allow ginger to cool before draining and setting aside.

In a large skillet, bring the chicken, stock, shallots, and garlic to a boil. Reduce heat to low and cook for 20–25 minutes, or until chicken is cooked throughout. Allow the chicken and garlic to cool on a chopping board; eliminate the shallots. Using the side of a chef's knife, pound the garlic into a paste, return to the pot and stir to mix. Set aside the shredded chicken.

 

Raise the stock mixture to a boil, then add the rice. Reduce heat to low and cook, stirring periodically, for 30–40 minutes, or until rice is soft and broken. Toss in the lime juice, fish sauce, and reserved chicken; season with additional fish sauce and salt to taste.

Dish the soup in dishes, topped with the saved ginger, chilies, scallions, and peanuts.

Vanilla Pound Cake

 

Delicious vanilla pound cake is timeless in every sense. It does have a buttery, soft crumb and a luscious glaze, and it begs to be topped with fresh fruit and whipped cream.

 

For the cake:

1 1/2 cups sugar

1 cup unsalted butter

1 tablespoon vanilla extract

4 large eggs

2 cups all-purpose flour

 

For the vanilla glaze

3 tablespoons butter, melted

1 cup powdered sugar

2 teaspoons vanilla extract

2 to 3 tablespoons milk

 

Preheat the oven to Fahrenheit. To make a sling, butter and line an 8-inch loaf pan with parchment paper. Beat sugar, butter, and vanilla extract in a large mixing basin with an electric hand mixer or in the bowl of a stand mixer on medium-high speed until light and fluffy, about 8 minutes. Scrape the bottom of the basin. Continue to beat for 30 seconds. Add the eggs one at a time, waiting until each one is well integrated and scraping down the bowl before moving on to the next. With the mixer on low speed, add the flour and beat just until a batter forms, but there are still some flour streaks visible. Finish folding the dough together using a spatula. It should be somewhat thick.

 

Smooth the top of the batter into the prepared loaf pan. Bake the cake for 60 to 70 minutes, or until a toothpick inserted into the middle comes out clean. Take the cake out of the oven. All while heated, run a thin knife along the edges, then cool for 15 minutes in the pan before unmolding. Let to thoroughly cool on a wire rack. Melted butter, sugar, and extract should all be combined in a mixing bowl. 1 tablespoon at a time, add the milk until the glaze is creamy and pourable. Drizzle the glaze over the cooled cake. Your cake may be served right away, or you can wait for the glaze to dry before covering it with plastic wrap and storing it on the countertop.

Yogurt Parfait

 

This really is great for breakfast, lunch, or even dessert! Everything looks best in a glass, but it also works well in a bowl. Just use whatever fruit is in season or your choice.

 

Ingredients

2 cups vanilla yogurt

1 cup granola

8 blackberries

 

Layer 1 cup yogurt, 1/2 cup granola, and 4 blackberries in a big glass. Layers should be repeated.

 

 

Potato Galettes With Sage

 

I occasionally add sweet potato to this dish for variety, but you could also use carrots, parsnips, or a variety of other veggies. This cooking procedure stays unchanged. The galette should be crispy on the exterior and soft on the inside, with a wonderful sage taste all the way through.

 

Ingredients

6 large Yukon Gold or other potatoes of your choice

2/3 cup olive oil

12 sage leaves finely chopped

1/4 pound plus 2 tablespoons butter

Salt and pepper to taste

 

Instructions

Coarsely grate the potatoes. You must work quickly because the potatoes will begin to brown rapidly and you cannot rinse or store them in water since this would wash away the starch essential to bind the galette.

Pour half of the olive oil into a large pan and heat over medium heat avoiding it to smoke. When you've grated half of the potato, or enough to cover the bottom of the pan to a depth of 3/4 inch, combine it with half of the chopped sage and press it down in the pan with a potato masher, this has a large surface area and helps you to make a really nice, flat pancake.

 

Again when the galette has begun to settle in the pan, begin to add half the butter in very small bits to the pan's rims, allowing it to melt and flow into the middle, which also gives the potatoes a delicious earthy taste.

Cooked for 8–10 minutes, or until the bottom is golden brown. Slide the galette onto a block of wood, then set the pan over the galette and invert the board so the galette is baked side up in the pan. Sauté for 8–10 minutes, or until golden brown and crispy. Retrieve the galette from the pan and set it aside to keep warm before you grate and sauté the remaining potato for another galette. Galettes should be served hot, sliced into segments.

Easy Bean Salad

 

The Best Egg Salad Dish is a crowd-pleaser! None beats hard-boiled eggs with mayo and a bit of mustard, and of course crisp with celery and green onions for a picnic!

None says 'all American' like an egg salad sandwich or a healthy egg salad.

Ingredients

8 eggs hard-boiled and cooled

½ cup mayonnaise

1 ½ teaspoon yellow mustard

1 green onion thinly sliced

1 rib celery finely diced

2 teaspoons fresh dill chopped

Combine the three varieties of beans, celery, onion, parsley, and rosemary in a large mixing dish. Combine together the vinegar, sugar, olive oil, salt, and pepper in a small separate bowl. Toss the beans with the dressing. Then coat, toss everything together. Refrigerate the salad for several hours to allow the beans to absorb the taste of the dressing. Allow to cool to near room temperature before serving.

 

ZUCCHINI SOUP

 

 

Do you have any zucchini that needs to be used up? Make this delicious zucchini soup! It's flavorful and filled with zucchini, carrots, white beans, and spinach. And light enough for spring or summer.



1 tablespoon olive oil

1 medium onion, diced

1 medium carrot, diced

2 medium celery stalks, diced

3 garlic cloves, minced

5 cups vegetable broth

1 14 ounces can cannellini beans, drained and rinsed

¼ teaspoon red pepper flakes, or taste

1 pound zucchini, quartered and sliced

2 ounces baby spinach

½ cup fresh basil leaves, chopped

2 tablespoons lemon juice

Salt and pepper, to taste



Oil the bottom of a big saucepan and heat it over medium heat.

Allow the oil to heat for a minute before adding the onion, carrot, and celery. Cook the vegetables for approximately 5 minutes, stirring periodically, until they soften. Sauté the garlic with the vegetables for approximately 1 minute, or until it gets quite aromatic. Combine the broth, beans, and red pepper flakes in a mixing bowl. Bring the liquid to a boil over high heat. Reduce the heat to low and let the soup simmer for approximately 15 minutes, or until the carrots are soft. Stir in the zucchini and cook for approximately 5 minutes, or when it is soft but not soggy.

Mix in the spinach and cook for about 1 minute, or until fully wilted. Remove from the heat and whisk in the basil and lemon juice. Season the soup to taste with salt and pepper. Divide into bowls.

Egg Salad Sammie

 

The Best Egg Salad Dish is a crowd-pleaser! None beats hard-boiled eggs with mayo and a bit of mustard, and of course crisp with celery and green onions for a picnic!

None says 'all American' like an egg salad sandwich or a healthy egg salad.

 

Ingredients

8 eggs hard boiledteaspoon and cooled

½ cup mayonnaise

1 ½ teaspoons yellow mustard

1 green onion thinly sliced

1 rib celery finely diced

2 teaspoons fresh dill chopped

 

Divide the eggs in half. Extract the yolks and slice the whites.

To make a smooth and creamy sauce, mash the yolks with mayonnaise, mustard, and salt and pepper to taste.

Stir with the remaining ingredients.

 

Eat with bread or lettuce.

Crock Pot Breakfast

 

Everyone will love this recipe, and will never guess it came out of a crockpot.



INGREDIENTS

1 Can of Refrigerated Biscuits

4 Eggs

1/4 Cup Milk

1/2 Cup Shredded Cheddar Cheese

5 Cooked Pieces of Bacon Chopped

Butter



Cream the bottom and sides of the crock-pot. On the bottom of the crock, layer biscuits. In a second dish, combine the eggs, milk, cheese, and bacon. Place the egg mixture on top of the biscuits. Cooking for 1 1/2 hours on high in a covered crockpot.

Food preparation times will vary depending on the biscuits; you want light brown biscuits on the sides of the crock.

 

 

Kid friendly corn dogs homemade

 

Crunchy and crispy air fryer corn dogs are one of the greatest kid-friendly supper alternatives. Corn dogs are created from scratch and do not require deep-frying. Excellent for both children and adults!

 

4 hot dogs

3/4 cup yellow cornmeal

3/4 cup all-purpose flour

1 ½ teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon sugar

1/2 teaspoon salt

3/4 cup buttermilk

2 eggs

1 ½ cups bread crumbs

cooking spray

 

In a mixing basin, combine cornmeal, flour, baking powder, baking soda, sugar, and salt.

Inside a separate dish, mix together all the buttermilk and eggs.

Combine the dry ingredients with the buttermilk and egg mixture. To blend, mix everything together.

Pour the batter into a large glass with enough room to dip the hot dog without it spilling.

Set aside the breadcrumbs in a different dish. Hot dogs and skewers should be cut in half. Skewer the small hot dogs on wooden skewers.

Coat the hot dogs in flour, then brush off the excess. Dip the floured hot dogs into the batter, then coat with breadcrumbs.

 

Coat the hot dogs with cooking spray and arrange them in a single layer in the basket. Ensure your air fryer is not overcrowded. If necessary, cook in batches.

Turn the oven to 375oF and the timer to 8 minutes.

Remove the basket and turn the corn dogs after 4 minutes.

Place the basket back in the air fryer. Monitor after 2 minutes and every 1 minute until cooked through.

Spanish aubergine stuffed with pisto

 

This recipe's slow-cooked vegetable filling, along with the crispy, garlic Migas covering, is like an embrace on a platter. The recipe may be served as a main course, an appetizer, or a side dish; it's really adaptable.

 

Ingredients

4 large aubergines

6 tbsp olive oil

1 large onion, finely chopped

3 garlic cloves, finely chopped

1 tsp dried thyme

1 tsp dried oregano

pinch dried red chili flakes

4 tomatoes, skinned and roughly chopped

1¾oz white breadcrumbs

1oz Parmesan grated

½  lemon, finely grated zest only

handful fresh basil leaves shredded

salt and freshly ground black pepper to taste

 

Heat the oven to 200°F. Cut the aubergines in half lengthwise, leaving some border, and scoop out the meat.

Set aside the diced meat. Sprinkle the insides of the aubergines with salt and olive oil. Wrap in foil and place in a baking dish. 20 minutes in the oven

In a pan, heat 2 tablespoons of olive oil. Add the onion and cook for 10 minutes, or until softened, over medium heat.

 

Raise the temperature to high, add the garlic, and stir until the eggplant flesh is gently browned. Season with salt and add the herbs, chili flakes, if using, and tomatoes. Toss to mix, then decrease the heat to low and cover. Simmer for 10 minutes, then remove the cover and cook until all liquid has evaporated. Fill the aubergine halves with the mixture. Sprinkle the breadcrumbs with salt and pepper and toss with the cheese, lemon zest, and basil. Sprinkle with extra olive oil and sprinkle this over the filled aubergines. Cook the aubergines for 25–30 minutes, uncovered, or until the filling is hot and the top is gently brown.

Green Chile Chicken Casserole

 

This dish is ideal for freezing and reheating later. Get to the third step, when you spread the cheese on top, and you're done. Allow cooling before carefully wrapping in foil and freezing. Allow thawing on the day before cooking. Then bake for 40-45 minutes at 350°F, checking to ensure that the casserole is well cooked.

 

Ingredients

1-1.5 cups cubed, cooked chicken breasts

2 small cans diced green chiles

1 cup light sour cream

Salt and pepper to taste

3 cups cooked rice

1 cup shredded Monterey Jack cheese

 

 

 

Directions

Combine all of the ingredients in a large mixing basin not the cheese yet.

Non-stick cooking spray a 9-inch square baking pan.

Distribute the rice mixture evenly in the prepared pan, then top with the Monterey Jack cheese.

Cook for 30 minutes at 350°F.

OVEN-BAKED PORK BELLY SLICES

 

Crispy, fatty, and bursting with flavor, these delectable strips are ideal as an appetizer or for breakfast in place of bacon.

 

INGREDIENTS

12 thick pork belly strips

1 teaspoon Diamond Crystal kosher salt

½ teaspoon black pepper

1 teaspoon smoked paprika

 

 

Bake at 400 degrees Fahrenheit. Using parchment paper, line a large, rimmed baking sheet.

Arrange the pork belly pieces in a single layer in the pan. Season with salt and pepper to taste.

 

 

 Roasting for 30 minutes on the first side and another 20-30 minutes on the second side, or until brown and crispy. Halfway through baking, empty the pan and save the released fat in a container if desired.

LOW COUNTRY BOIL

 

Low Country Boil is a Southern classic that is sure to satisfy! Delicate shrimp are cooked with robust potatoes, smoky sausage, sweet corn, and old bay flavor. This easy one-pot recipe, also known as Frogmore Stew, is ideal for a celebration as well as a relaxed evening dinner!

 

1/2 cup old bay seasoning

2-3 lemons quartered

1 lb baby potatoes

1 large yellow onion cut into 1-inch chunks

6 cloves garlic smashed

1 lb smoked sausage cut into 1/4-inch pieces

4 ears corn

2 lb raw large shrimp deveined

Optional for Serving

butter

chopped parsley

 

Directions

Cover a big saucepan halfway with 4 quarts of water. Combine the old bay seasoning, quartered lemons, mashed garlic, potatoes, and onions in a mixing bowl. Bring to a boil after that.

Boil for about 10 minutes, or until the potatoes are just starting to soften. Combine the corn and sausage in a mixing bowl. Boil for another 4-5 minutes. Cook for about 2 minutes, or until the shrimp turn pink and translucent. Remove from the heat and set aside 1 cup of the broth. Strain the liquid and place the shrimp and veggies on a dish or on a piece of newspaper.

End up serving with remaining broth, melted butter, and minced parsley, if desired.

Spicy Szechuan Chicken

 

Szechuan chicken is a fiery dish from China's Sichuan region. The chicken is marinated and coated in egg and cornstarch before being stir-fried with dried chili peppers and basic soy as well as sesame sauce.

 

Ingredients

MARINADE INGREDIENTS

3 teaspoons corn starch

1 teaspoon salt

1 tablespoon rice wine

½ teaspoon white pepper

1 tablespoon soy sauce

1 stalk scallion, shredded

2 slices ginger

4 chicken thighs, chopped into bite-sized pieces

 

OTHER INGREDIENTS

vegetable oil, as needed for frying

2 tablespoons Szechuan peppercorn

5 red chilis, chopped

50 dried red chilis, whole

4 slices ginger

1 stalk scallion, chopped

⅓ cup peanuts

½ teaspoon sugar

½ tablespoon rice wine

1 tablespoon sesame oil

scallion, chopped for garnish

 

In a mixing bowl, combine the marinade ingredients, followed by the chopped chicken. Allow for a 10-minute marinade.

Fry the chicken in 1/12 inches of oil till browned and crispy. Take out and set aside.

In a wok or big pan, heat the oil. Combine the Szechuan peppercorns and dried red chilies in a small bowl. Stir-fry until aromatic.

 

Combine the remaining dried red chilies, ginger, scallions, and peanuts in a mixing bowl. Fry for about a minute.

Combine the fried chicken pieces, sugar, rice wine, and sesame oil in a mixing bowl. To coat, toss everything together.

Decorate with onions, if desired.

Broccoli Salad with Bacon

 

In this super-easy recipe, classic broccoli salad is modernized with cauliflower, bacon, and a sprinkling of crispy sunflower seeds, making it the perfect dish for a potluck.

 

Ingredients

½ cup mayonnaise

1 tablespoon whole grain mustard

1 tablespoon cider vinegar

1 small clove garlic, grated

1 teaspoon sugar

¼ teaspoon ground pepper

4 cups finely chopped broccoli crowns

1 cup finely chopped cauliflower

¼ cup finely chopped red onion

3 slices cooked bacon, chopped

3 tablespoons sunflower seeds, toasted

 

In a large mixing bowl, combine the mayonnaise, mustard, vinegar, garlic, sugar, and pepper. Combine broccoli, cauliflower, onion, bacon, and sunflower seeds in a mixing bowl. To coat, stir everything together.

 

And your done, Enjoy!

Pad Krapow Gai

 

Think again if you thought all Thai cuisine was really hot! Thai Basil Chicken Pad Krapow Gai is savory, fragrant, and pungent. One such dish is extremely comforting and scrumptious when provided over rice with a fried egg.

 

WHAT EXACTLY IS PAD KRAPOW GAI?

Pad signifies "stir-fried" in Thai, krapow indicates "holy basil," and gai indicates "chicken," therefore the dish is basically "stir-fried holy basil chicken."

 

WHAT EXACTLY IS HOLY BASIL?

Holy basil contains therapeutic characteristics that contribute to its spicy, peppery flavor. It also is distinct from the more often encountered Mediterranean sweet basil, which has a sweeter flavor.

 

Ingredients

For the eggs

4 tsp oil

4 eggs

For the chicken

¼ C chicken broth

1 Tbsp oyster sauce

1 tsp light soy sauce

1 Tbsp dark soy sauce

1 Tbsp fish sauce

2 tsp sugar

2 Tbsp oil

1 medium shallot, minced

6-8 cloves garlic, minced

4-5 Thai chilies, finely minced

2 large chicken breasts, cut into 1/2" cubes

large handful of fresh Thai basil, reserve a few leaves for garnishing

To Serve

2 Cups of steamed white rice

 

The eggs are fried.

1 tsp vegetable oil in a large wok or frying pan over medium-high heat Whenever the oil is heated, put one egg into it and fry it for 2-3 minutes, or until it's done to your preference. Retrieve the egg from the pan and place it on a clean dish. Continue with the rest of the eggs. Place aside.

 

Preparing the basil chicken

Whisk the chicken broth, oyster sauce, light soy sauce, dark soy sauce, fish sauce, and 2 teaspoons sugar in a small basin. Place aside.

Now increase the heat to high in the very same wok and add the 2 Tbsp oil. Toss in the shallots, garlic, and Thai chilies for 1 minute, or until aromatic. Continue to stir fry for another 2-3 minutes after adding the cubed chicken. Pour in the chicken broth liquid and toss to coat the chicken completely. Scrape the bottom of the wok to get rid of any sticky brown particles that are rich in flavor.

 

Turn off the heat after most of the chicken broth has evaporated and add a large fistful of Thai basil. Toss in the basil to mix it with the chicken, since the remaining heat will continue to wilt it. Turn off the heat.

Thai Basil Chicken should be served with fresh hot steamed rice and a fried egg. Decorate with more basil leaves if desired. It is best served hot.