Tuesday, November 30, 2010

Air Fryer Popcorn Chicken

Air Fryer Popcorn Chicken | #AirFryer #Popcorn #Chicken #Airfryerpopcornchicken #Popcornchickenrecipe #Airfryerrecipeschicken #Airfryerketorecipes #Airfryerchicken #Foodininjarecipes #Airfryrecipes #Airfryerovenrecipes #Airfrierrecipes #Airfryerrecipeseasy #Airfriedfood #Airfryerrecipeschicken



Ingredients

  • Marinade
  • 2 lbs chicken breast tenders, cut into small pieces
  • 2 cups almond milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 ground paprika
  • Dry Ingredients
  • 3 cups flour
  • 3 tsp salt
  • 2 tsp black pepper
  • 2 tsp paprika
  • oil spray


Instructions

  1. Set aside three shallow bowls on the counter.
    In a large ziplock bag, add the chicken and marinade ingredients. Marinade in the refrigerator for at least 2 hours, up to 6 hours. 
  2. In a large shallow bowl, add the dry ingredients.
  3. After marinating, place chicken and marinade into a large bowl. Working in small batches, dredge chicken chunks into dry ingredients, shake off excess flour, dunk again briefly into the marinade, then dredge for a second time in the dry ingredients, fully coating each piece of chicken. Be sure to gently shake off excess flour mixture.
  4. Spray olive oil onto the bottom and sides of the inside of the air fryer vessel. Place breaded chicken in an even layer; set aside the rest of the chicken. Give the tops of the chicken in the air fryer vessel a quick spray with olive oil, then place into the air fryer. 
  5. Cook in the air fryer at 370 degrees for 10 minutes; shake halfway through. NOTE: depending on the size and amount of chicken, you may need to allow yours to cook in the air fryer for 2-3 minutes more.
  6. Remove from the air fryer, and repeat steps until you're finished with all of the chicken (four batches for me; it may be more or less for you, depending on how you cut your chicken pieces). 
  7. Serve immediately. Place any extra chicken into freezer-safe plastic bags and freeze for up to 2-3 months. 

recipe adapted >>>>>  here


Chocolate Chip Yogurt Gluten Free Quick Bread

Chocolate Chip Yogurt Gluten Free Quick Bread | #Glutenfreeolivegardenbreadsticks #Glutenfreebreadsticks #Gfbananabread #Glutenfreecooking #Glutenfreedesserts #Foodswithgluten #macarons #Hotchocolatemacarons #Cookingrecipes #Cakerecipes #Sweetrecipes #Deliciousdesserts

Ingredients

  • 1 3/4 cups (245 g) all-purpose gluten free flour (I used Better Batter)
  • 6 tablespoons (54 g) cornstarch
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup (150 g) granulated sugar
  • 6 tablespoons (84 g) unsalted butter, at room temperature
  • 1 cup (227 g) plain yogurt, at room temperature
  • 2 eggs (120 g, out of shell) at room temperature, beaten
  • 3 ounces miniature chocolate chips, tossed with 1 teaspoon cornstarch

Instructions

  1. Preheat your oven to 350°F. Grease well a standard 9-inch by 5-inch loaf pan and set it aside.
  2. In the bowl of a stand mixer (or a large bowl with a hand mixer), place the flour blend, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well with a separate, handheld whisk. Create a well in the center of the dry ingredients, and add the butter, yogurt, and eggs. Mix on medium speed to combine with the paddle attachment or your handheld mixer. The batter will be thick. Add the chocolate chips tossed with cornstarch, and mix with a spatula or spoon until the chips are evenly distributed throughout the batter. Scrape into the prepared baking pan and, with wet hands, smooth the top. To create a dome shape, run a wet spatula along the edges of the pan and pull the batter toward the center. For a uniform split down the center as the bread rises in the oven (instead of a more haphazard split), slash down the center of the loaf with a sharp knife, about 1/4-inch deep.
  3. Place the pan in the center of the preheated oven and bake for 30 minutes. Reduce the oven temperature to 325°F, and continue to bake for another 20 minutes, or until the top of the loaf springs back when pressed lightly and a toothpick inserted in the center comes out with, at most, a few moist crumbs attached. Remove from the oven and allow to cool in the loaf pan for 15 minutes before transferring to a wire rack to cool completely. Slice once cool and serve.

RECIPE ADAPTED >>>>>  here

Sunday, November 28, 2010

banana oatmeal muffins blender recipe

banana oatmeal muffins blender recipe | #Breakfastideashealthy #Overnightoats #Healthybreakfastrecipes #Veganbreakfast #Healthybreakfastonthego #Chiaseedpuddingalmondmilk #Brownsugarcinnamonoatmeal #Cinnamonrolloatmeal #Cinnamonoatmealrecipes #Oatmealrecipesbreakfast #Cookingrecipes #Dessertrecipes

Ingredients

  • 2 cups oats — quick cooking or old fashioned
  • 2 large very ripe bananas
  • 2 large eggs
  • 1 cup plain nonfat Greek yogurt
  • 2 to 3 tablespoons honey*
  • 1 1/2 teaspoons baking powder — I prefer aluminum free
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • Up to 1/2 cup mix-ins: chocolate chips — mini or regular, chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen and rinsed)

Instructions

  1. Preheat the oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside.
  2. Place the all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.
  3. Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but still taste delicious. Remove from the pan and enjoy!

recipe adapted >>>>>  here

Saturday, November 27, 2010

Muddy Buddies Recipe

Muddy Buddies Recipe | #Chexmuddybuddyrecipe #Glutenfreepuppychow #Glutenfreehalloweentreats #Glutenfreemuddybuddies #Betterthansexchexmix #Snickerdoodlechexmixrecipes #Halloweenpuppychow #Browniebatterpuppychow #Halloweenmuddybuddies #Halloweentreats #Dessertrecipes #Sweetsnacks

Ingredients

  • 9 cups Rice Chex™, Corn Chex™ or Chocolate Chex™ cereal (or combination)
  • 1 cup semisweet chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup butter or margarine
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar

Instructions

  1. Into large bowl, measure cereal; set aside.
  2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
  3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Recipe adapted >>>>>  here

Tuesday, November 23, 2010

Garlic Parmesan Crusted Salmon and Asparagus

Garlic Parmesan Crusted Salmon and Asparagus | #Cookingrecipes #Seafoodrecipes #Seafooddishes #Fishdishes #Yummyfood #Foodanddrink #Bakedsalmonrecipesoven #Easysalmonrecipesbaked #Garlicbuttersalmon #Salmonmarinaderecipes #Ketosalmonrecipes #Salmondinnerideas

Ingredients

  • 1.5 lb salmon (3-4 salmon fillets)
  • 1 lb asparagus ends trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil or more
  • 6 garlic cloves minced
  • 1 cup Parmesan cheese shredded
  • 1/4 cup parsley fresh, chopped

Instructions

  1. Preheat oven to 400 F. Line baking sheet with parchment paper (make sure the parchment paper packaging says that it's safe to use at 400 F).
  2. Pat dry salmon. Brush with 2 tablespoons of olive oil from all sides. Season with salt and pepper. Place the salmon, skin side down, on a parchment paper lined baking sheet. Coat asparagus with olive oil, season with salt and pepper, and place around salmon on a baking sheet.
  3. Spread minced garlic on top of the salmon and the asparagus. Top with grated Parmesan cheese.
  4. Bake the salmon in the preheated oven at 400 F for 15-20 minutes.
  5. Remove from the oven, top with chopped fresh parsley before serving.

Recipe adapted >>>>>  here

Sunday, November 21, 2010

Peanut Butter Meltaway Cookies


Peanut Butter Meltaway Cookies | #Blackberryrecipes #Brownieswithpeanutbutterfrosting #Peanutbutterdesserts #Biscuitsandchocolategravy #Peanutbutterfrostingeasy #Brownieicing #Peanutbutterdesserts #Butterbeercookies #Harrypottertreats #Chocolatepeanutbuttercookies #Butterbeerrecipeharrypotter #Harrypotterdessert


Ingredients

  • 1/2 Cup Creamy Peanut Butter
  • 1/2 Cup Unsalted Butter, softened
  • 1/2 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 1 Large Egg
  • 1/2 Teaspoon Vanilla
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 1/4 Cup Flour
  • 1 1/2 Cups Hersheys Meltaway Chocolates
  • 1/3 Cup Cinnamon Sugar for rolling

Instructions

  1. Heat the oven to 350 degrees.
  2. Place the cinnamon sugar in a small bowl. Set aside. In a standing mixer, combine the peanut butter, butter, brown sugar and white sugar.
  3. Mix on medium high speed for 1-2 minutes, and the mixture become creamy.
  4. Add the egg and vanilla and mix to combine.
  5. In a separate bowl, combine the dry ingredients and slowly add to the wet ingredients with the mixer running.
  6. Mix until combined and turn off the mixer. Place a tablespoon amount of dough in your hand and flatten on your palm.
  7. Add the meltaway and fold the dough over the chocolate and then roll into a ball.
  8. Roll the dough in the cinnamon sugar and place on a parchment lined baking sheet.
  9. Bake for 8-10 minutes and remove from the oven. Best eaten while warm.

recipe adapted >>>>>  here

Monday, November 15, 2010

Kiwi Blueberry Mojito

Kiwi Blueberry Mojito | #Kiwi #Blueberry #Mojito #Yummydrinks #Fundrinks #Summerdrinks #Cocktailrecipes #Nonalcoholic #Refreshingdrinks #Cocktaildrinks #Cocktailrecipes #Yummydrinks #Summerdrinks #Partydrinks #Fundrinks

Ingredients

  • 6 kiwis, peeled and cut in half or quartered
  • 4 kiwis, peeled and sliced - to be used as garnishes
  • 6 ounces of blueberries, to be crushed
  • 6 ounce of blueberries, to be kept whole as garnishes
  • ¼ cup fresh lime juice, from 1-2 limes
  • ~ ½ cup sugar, adjust to taste
  • 4 ounce pack of mint, leaves only
  • 1 ½ - 2 cups of sparkling water
  • 1 to 1 ½ cups of rum, adjust based on your preference
  • Ice as needed
  • Blue and/or green sugar to decorate glass rims

Instructions

  1. Place the cut kiwis in a small food processor with the sugar and lime juice, pulse until you have coarse puree. Mix the kiwi puree with the rum, you can start by adding the lower amount and then adjust as you prepare the drink.
  2. Gently crush the first 6 ounces of blueberries using a muddler.
  3. You can make the mojitos in pitcher or in individual glasses.
  4. Moisten the rims of the glasses with a slice of lime and garnish the rims with the sugar. If you can’t find blue and/or green sugar, you can use blue/green cookie sugar sprinkles.
  5. To make it in a pitcher, pour the kiwi puree into the pitcher, add a layer of ice, add a good amount of mint leaves and kiwi slices. Next add a few more ice cubes, and then add the crushed blueberries, some more mint leaves and whole blueberries. Top off with the sparkling water and mix gently. Taste and add more rum, sparkling water, or sugar if needed.
  6. To make the drink in individual glasses, follow a similar process as for the pitcher, but add a few whole blueberries at the beginning. You can also add a slice of kiwi with the blueberries at the end.

recipe adapted >>>>>  here

Sunday, November 7, 2010

Chocolate Peanut Butter Cake Recipe

Chocolate Peanut Butter Cake | #Cakeideas #Cookiesandcreamcake #Chocolatebirthdaycake #Chocolateoreocake #Cupcakecakes #Oreodessert #Chocolatecakewithpeanutbuttericing #Chocolatecakepeanutbutterfrosting #Moistchocolatecake #Chocolatepeanutbuttercakeeasy #Homemadechocolatepeanutbuttercake #Reesespeanutbuttercake

Ingredients

  • 1 oz Unsweetened Bakers Chocolate
  • 2-3 tbsp Peanut Butter
  • 2 tbsp Butter
  • 1 tbsp Heavy Whipping Cream
  • 1 large Egg
  • 2 tbsp erythritol
  • 5-7 liquid Liquid Stevia
  • 1 tbsp Unsweetened Cocoa Powder
  • 2 tsp Coconut flour
  • 1/4 tsp Baking powder

Instructions

  1. Optional Make Ahead: In our video we made a frozen peanut butter disc to optimize peanut butter to chocolate ratio and it's also perfectly melty when you cut into the cake. You can also choose to dollop in 2-3 tbsp of peanut butter right into the middle.**To increase sweetness you may want to add 5 drops of stevia to the peanut butter.
  2. Combine bakers chocolate and butter and melt in a microwave safe bowl in bursts of 30 seconds.
  3. Add cream, egg and stevia drops to the chocolate and butter mixture. Set aside.
  4. Combine all dry ingredients: erythritol, coco powder, coconut flour and baking powder in a separate bowl.
  5. Mix the dry ingredients into the wet ingredients until you get a smooth uniform thick batter.
  6. Pour half the batter into your greased ramekin or springform pan. We use a 4" springform pan for this.
  7. Place the peanut butter right in the center without allowing it to run to the edges.
  8. Pour the second half over the peanut butter.
  9. Bake in a 400 degree oven for 13-15 minutes.
  10. You'll know it's done when the edges have firmed and the center is still a little jiggly/not fully cooked seeming.
  11. Serve immediately and enjoy!

recipe adapted >>>>>  here

Monday, November 1, 2010

Honey Rosemary Grapefruit Sodas

Honey Rosemary Grapefruit Sodas | #Honey #Rosemary #Grapefruit #Sodas #Summerdrinks #Drinkphotography #Grapefruitrosemaryfizz #Blackberrycocktail #Summerfood #Cocktaildrinks #Traditionalmexicanfood #Homemadehorchata #Raspberrylimeade #Mexicanfoodauthentic #Grapefruitrosemaryfizz #Mexicanricedrinkrecipes

Ingredients

    for the rosemary grapefruit simple syrup (makes about 1-1/2 cups):
  • 1 cup water
  • 3/4 cup organic cane sugar
  • 1/4 cup honey
  • 1/4 cup fresh grapefruit juice
  • 2 large strips of grapefruit zest
  • 2–3 large sprigs of fresh rosemary
  • for the honey rosemary grapefruit sodas:
  • 1–2 parts rosemary simple syrup
  • 2 parts fresh grapefruit juice
  • 3–4 parts sparkling water (I like LaCroix)
  • ice/fresh rosemary sprigs/grapefruit slices for serving/garnish

Instructions

make the rosemary grapefruit simple syrup:
Heat the water, sugar, honey, and grapefruit juice in a medium sauce pan over medium heat, stirring occasionally, until the sugar is dissolved, about 5 minutes.
Add the grapefruit zest and rosemary, and let gently simmer for another 5 minutes. Remove from the heat, and steep for up to an hour.
Strain through a fine-mesh sieve into a glass jar, and chill before serving. Can be made in advance, and stored in the refrigerator for about a week.
make the honey rosemary grapefruit sodas:
To serve, fill a highball glass with ice. Add the rosemary simple syrup and fresh grapefruit juice. Stir to combine. Top with soda/sparkling water.
Garnish with grapefruit slices and/or a sprig of rosemary. Serve and enjoy!

recipe adapted >>>>>  here