How to roast garlic in the Air Fryer to give those recipes that call for a clove or two of garlic a great roasted flavor!
Alice Springs Chicken is a honey-mustard smothered chicken recipe from the Outback Steakhouse Restaurant! Make it from scratch! Seasoned chicken breasts are topped with a honey mustard sauce, bacon, cheese, and mushrooms if you wish! Simply divine!
Why not spice up your dinner with this Moroccan Chicken & Rice dish. I can't tell you how tasty it is, so you'll just have to try it for yourself!
A few simple tricks make these Air Fryer Zucchini Chips the best! Cutting zucchini squash into slices gives you the perfect ratio of a crispy coating to tender zucchini. Plus, the combination of Italian seasoned bread crumbs and Parmesan cheese gives them so much flavor!
Indulge in the classic flavors of grilled chicken breasts glazed with honey mustard, accented by crispy bacon, mushrooms, and melted Colby-Jack cheese. This Outback Steakhouse Alice Springs Chicken dupe will have your tastebuds traveling Down Under in no time!
Make your favorite restaurant recipes at home with these copycat air fryer recipes. From Chick-Fil-A to Taco Bell, there are plenty of copycat recipes.
All you need for these copycat air fryer recipes is an air fryer and you can have your favorite dishes without the price tag.
Make your favorite American-style Greek gyros at home! This gyro meat recipe combines ground beef and lamb to get that distinctive flavor you find at Greek restaurants. The texture is meatloaf-style rather than restaurant-style, but the flavors are on point. Doing it this way saves tons of time. Top with Tzatziki Sauce, tomatoes, onions, and cucumbers!
This recipe is from an IC Safe Cookbook.Ingredients BBQ Sauce Large Portion Recipe 1 small can yam puree 1 small can beets 1 can pears rinsed and drained 1 cup pear juice 3 roasted red peppers (see noted below)1/2 cup corn syrup 1/2 cup brown sugar 1 tsp allspice (if can tolerate)1 large clove garlic crushed 1/4 cup chopped onions (if can tolerate. If not, use chives.)1/4 cup unsulfered molasses In medium pot, mix together the above ingredients and simmer on low until flavors merry approx. 30 mi
This post is all about how to make air fried Ranch Garlic Parmesan Chicken Skewers; juicy chicken pieces that are basted in the most deletable garlic parmesan butter sauce. This is an herby spin on my viral garlic parmesan chicken skewers. Looking to steal the spotlight at your next gathering?
Minced Beef Wellington
If you want a true Irish breakfast, make my Authentic Irish Potato Farls recipe — perfectly fried up and served next to eggs and bacon!
Pretzel biscuits are the happy marriage of buttery, flaky buttermilk biscuits and golden-brown soft pretzels topped with crunchy pretzel salt. Eat them layer by layer with butter and your favorite jam or as an on-the-go breakfast sandwich. This recipe was one of our Bake of the Week features for May 2024.
I made the internet-famous air fryer pasta chips and they are my new favorite snack. I served them at my Superbowl party and they were the talk of the game and were gone way before potato chips, Dorritos or other appetizers. So easy and cheap to make, yet perfectly crispy and crunchy and delicious experience.This Air fryer pasta chips recipe is beyond versatile and goes great with various dipping sauces. May I recommend this delicious homemade Chipotle dipping sauce? It is creamy, garlicky, has a good amount of chipotle heat, and goes great with any sides, like Air fryer French fries. In this case, it went delish with pasta chips.
Korean meatloaf with gochujang glaze brings big Korean flavours to a blue plate family favourite.
Chicken fried steaks are thin cutlets of beef that have been breaded and fried until crisp and golden brown. The creamy gravy that accompanies the steaks should be well seasoned and not too thick. Although this truck-stop favorite often gets a bad rap, chicken-fried steak can be delicious when cooked just right. Poorly prepared versions feature dry, rubbery steaks that snap back with each bite, coated in damp, pale breading and topped with a bland, pasty white sauce. When cooked well, thin cutlets of beef are breaded and fried until a crisp, golden brown. The creamy gravy that accompanies the steak is well seasoned and not too thick. This was our goal.A thin steak works best here, so we turned to cube steak and pounded the meat to an even thickness. What makes this steak special is the crisp coating. After trying a variety of coatings—Melba toast, corn flakes, panko, and the like—we determined simple was best. We dredged the steaks in heavily seasoned flour, dipped them in a thick buttermilk and egg mixture aerated with baking power and baking soda, and then returned them to the seasoned flour for a second coat. This coating fried up to an impressive dark mahogany color with a resilient texture to stand up to the gravy. For the gravy, we built in flavor by using the fried bits left in the pan after cooking the steaks and by making a roux. Onions and cayenne are traditional for the gravy, but we found that small additions of thyme and garlic also improved its flavor.
This 30 minute dinner for juicy Persian-inspired Chicken Kabobs will be a crowd favorite, especially when served with basmati rice and a refreshing salad! The buttery chicken paired with the saffron lemon marinade flavor is irresistible. Throw it on the grill, roast it in the oven, or sauté in a pan – whichever way, it’ll […]
You can use boneless skinless chicken breasts or thighs. Our favorite are thighs because the flavor is more rich and chicken thigh bites are less dry. If you're cooking with chicken breast, make sure to eat them as soon as they're cooled. If you let chicken breast sit too long or get cold, they will taste dry and tough.
Finnish doughnuts, is well known as Munkki, the speciality of these deep fried beauties are: they are simply flavoured with cardamom.The munkki are eaten any time of the year, but specially during and around on Vappu which means the 1st day of May month.In Finland, they have a special oil thats sounds like lard but as much as like butter t fry this yeasted doughnuts but however some fry these doughnuts in oil. The dough of munkki is very similar to pulla’s one but instead of baked, they are fried. Finnish doughnuts can find also shaped as a ball but the traditional one looks like ring,once fried these doughnuts gets well coated with sugar and cinnamon powder.If using bread machine, you can make the doughnut's dough easily, since i prepared the dough with bread machine, the dough came out extremely prefect. Am running my third week of blogging marathon from today and this week's theme is Doughnuts, Valli asked to check this link to pick anything from the list from A-I. Finnish doughnuts caught immediately my attention and i simply got hooked to this Finnish munkkis as they are very easy to make. Finnish Munkkis came out prefect and we couldnt stop munching them, when rolled with sugar and cinnamon powder these doughnuts tastes absolutely incredible and my kids went crazy on seeing these prefectly fried golden doughnuts.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47. 2cups Flour 1cup Milk 1/2cup Sugar 60 g butter 1no Egg 1tsp Instant yeast 1tsp Cardamom powder 1/2tsp Salt Oil for frying Sugar and cinnamon powder (for coating) Beat the egg. Mix the lukewarm milk with the egg, sugar, salt and cardamom. Take the flour and yeast in a bowl and mix well, add gradually the butter. Knead until the dough turns soft. Place it in a greased bowl, cover with a towel and leave to prove until it doubles its size. Knead again for a while. Divide the dough to make bigger balls and open a hole in the middle of each ball with your fingers. Cover them with a towel and let it prove for 30 minutes. Heat oil fr deep frying pan or a pot , deep fry the munkki in small batches. Place the fried munkkis on a plate prepared with paper towels. Take the sugar in a bowl with a teaspoon of cinnamon powder. Drop the munkki into this mix when they are still hot and toss them well to get coated completely. Continue the same process with the remaining dough. Enjoy with a cup of tea or coffee. Finnish Munkkis: 2tasses Farine de blé 1tasse de Lait 1/2tasses Sucre 60 g Beurre 1 oeuf 1c à café Levure instantanée 1c à café Poudre de cardamome 1/2 c à café Sel Huile pour la friture Sucre et de cannelle en poudre Battre l'œuf . Mélanger le lait tiède avec l'oeuf , le sucre , le sel et la cardamome . Prendre la farine et la levure dans un bol et mélanger , ajouter petit à petit le beurre . Pétrir la pate jusqu'à ce que la pâte soit moelleuse. Placez-le dans un bol graissé , couvrir avec une serviette et laisser lever jusqu'à ce la pâte double de volume . Pétrir à nouveau. Divisez la pâte et faire un trou au milieu de chaque boule avec vos doigts . Couvrez-les avec une serviette et laissez-les pendant 30 minutes . Chauffer l'huile, frire les donuts. Placez les munkkis frits sur une plaque préparée avec des serviettes en papier . Prenez le sucre dans un bol avec une cuillère à café de cannelle en poudre . Déposez le munkki chaud dans ce mélange. Continuer avec le reste de la pâte . Manger avec une tasse de thé ou de café .
This copycat recipe is so easy to make in 30 min or less (start to finish) and tastes 100x better!
Roast chicken is one of my favorite things to make for dinner. It's simple, easy, and oh so delicious. In my humble opinion, no other cooking technique keeps the chicken so moist and flavorful (possible exception: fried chicken). Plus, nothing is as minimally labor intensive as rinsing, drying, buttering, and salting a bird. That's it. End of story. What could be easier? As much as I make roast chicken, however, I don't have one particular recipe that I return to again and again. Anxious to find the best combination of flavors, I've tried many different recipes. Idris's mother, Ilhan, slathers her chicken with butter before salting--delicious. I've also made roast chicken with just olive oil--also delicious. Other recipes have been less successful. Ina Garten's Engagement Chicken, for example? Way too lemony! (And that's coming from an Iranian! If you didn't know, Iranians love all things sour.) In my several years in the blogosphere, I've stumbled upon Thomas Keller's simple recipe for roast chicken many times, but I've always been a little skeptical. No butter? No oil? Just salt, pepper, and thyme? It seemed too simple to be true. But then again, when was the last time a recipe from Thomas Keller let you down? As a side note, if you haven't tried his creamed corn, you need to make that a priority. Dear readers, while my skepticism may or may not have been warranted, I was happily wrong. This recipe produced the most crisp, flavorful chicken skin I have ever tasted. The chicken stayed moist and perfect on the inside, while the outside browned up beautifully. If you are a roast chicken lover like me and have not yet tried Thomas Keller's recipe, it's time to give it a whirl! Thomas Keller's Roast Chicken Recipe from Melanie Dunea's My Last Supper) serves 2 1 2-3 lb farm-raised chicken kosher salt and freshly ground black pepper 2 tsp minced thyme (optional) unsalted butter, to taste dijon mustard, to taste Preheat the oven to 450F. Rinse the chicken, then dry it very well with paper towels, inside and out. Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs are tied close to the body, and the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird. Next, salt the chicken with about 1 tbsp of salt - I like to rain the salt over the bird so it has a nice, uniform coating that will results in a crisp, salty, flavorful skin. When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper. Place the chicken in a saute pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone - I don't baste it, I don't add butter, you can if you wish, but I feel this creates steam, which I don't want. Roast for about 45 to 50 minutes, until the juices run clear. Remove it from the oven and add the thyme, if desired, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oyster, the two succulent morsels of meat embedded there, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip - until one day I got the crispy, juicy fat myself. These are the cook's reward. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each half. The preparation is not meat to be super elegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but you'll finish with your fingers because it's so good.
