Month: January 2021

Fry delicious egg rolls with less oil and in less time with this air fryer recipe. We love the health benefits with air frying and the extra crispiness you can achieve. Serve these as a delicious appetizer along with the perfect dipping sauce. Prep time: 20 minutesCook time: 25 minutesYield: 12 egg rolls For the egg rolls: 1 tablespoon olive oil1 pound ground pork or chicken1 clove garlic, minced1 tablespoon grated fresh ginger1 medium carrot, shredded3 scallions, chopped3 cups shredded green cabbage1 tablespoon soy sauce1 tablespoon rice wine vinegar12 egg roll wrappersOil, for brushing For dipping: Duck saucePlum sauceSoy sauce Directions: Cook the filling: In a large skillet over medium heat, add the olive oil along with the ground pork or chicken. Break apart the meat with a spatula or wooden spoon as it cooks. Cook until the meat is cooked through, 6 to 8 minutes.Add garlic, ginger, carrot, scallions, and cabbage. Continue to cook until cabbage wilts down and is soft, another 3 to 4 minutes, stirring regularly. Season the filling with soy sauce and rice wine vinegar and take off the heat to cool. (This filling can be made in advance.) Assemble the egg rolls: Place a single egg roll wrapper on a dry surface with one point of the square facing you (like a diamond). Place about 1/4 cup of the egg roll filling mixture in the middle of the wrapper.Dip your fingers in water and run around the edges of the wrapper. Then fold the edges of the wrapper over the center and start rolling the egg roll away from you to form a tight cylinder. Place on a plate and repeat until you are out of filling. You should get at least a dozen egg rolls. Air fry the egg rolls: Place the egg rolls in the basket of your air fryer. Spray or brush them lightly with oil. Add as many as you can without stacking the egg rolls, making sure they don’t touch. Air needs to circulate around them. Brush the egg rolls lightly with oil.Place the basket in the air fryer and turn the air fryer to 350°F. Cook for 6 to 7 minutes, then flip the egg rolls, spray or brush with oil a second time on the bottom side, and cook for another 4 to 5 minutes.Finished egg rolls should be golden brown and crispy! Serve immediately. Source: Simply Recipes

This bourbon chicken recipe combines brown sugar, ginger, soy sauce and of course, bourbon to create a perfect dinner dish. The secret is the high heat, giving the chicken a crunchy, golden sear for a signature smoky flavor. Yield: Serves 6Prep time: 20 minutesCook time: 12 minutes to 18 minutes Ingredients: 3 cloves garlic 1 (2-inch) piece fresh ginger 1/2 cup apple juice 1/4 cup low-sodium tamari or soy sauce 1/4 cup bourbon 1/4 cup packed light or dark brown sugar 3 tablespoons rice vinegar 1/4 teaspoon red pepper flakes 2 pounds boneless, skinless chicken thighs or breasts 2 tablespoons cornstarch, divided 1 teaspoon kosher salt 3 tablespoons canola or vegetable oil 3 tablespoons cold water 2 large scallions Steamed rice, for serving (optional) Directions: Make the sauce. Prepare the following, adding them all to a medium bowl: Mince 3 garlic cloves. Peel and mince a 2-inch piece of ginger until you have 1 tablespoon. Add 1/2 cup apple juice, 1/4 cup low-sodium soy sauce, 1/4 cup bourbon, 1/4 cup packed brown sugar, 3 tablespoons rice vinegar, and 1/4 teaspoon red pepper flakes. Whisk until the sugar is fully dissolved. Coat the chicken in cornstarch. Cut 2 pounds boneless, skinless chicken thighs or breasts into 1-inch chunks, discarding any large pieces of fat, and place in a large bowl. Add 1 tablespoon of the cornstarch and 1 teaspoon kosher salt, and toss until evenly coated. Brown the chicken. Heat a flat-bottomed wok or large frying pan over high heat. Add 3 tablespoons canola or vegetable oil and the chicken and spread into an even layer. (It’s ok if some of the chicken is not touching the bottom of the pan.) Let cook undisturbed until golden-brown and seared on the bottom, 5 to 7 minutes. Simmer in the sauce. Reduce the heat to medium and add the sauce mixture. Stir to thoroughly coat the chicken and let simmer until reduced by half, 6 to 9 minutes. Meanwhile, mix the remaining 1 tablespoon cornstarch and 3 tablespoons cold water in a small bowl, and thinly slice 2 large scallions. Simmer and thicken the sauce. Add the cornstarch mixture to the pan and stir until fully dissolved and combined. Continue cooking, stirring often, until the sauce thickens, is glossy, and coats the chicken, 1 to 2 minutes. Garnish and serve over rice. Serve the chicken over rice if desired and garnish with the sliced scallions. Source: The Kitchn

We’ve got you covered for dinner. A baked salmon recipe is quick and easy with minimal work. It also makes for an easy clean-up! Prep time: 20 minutes Cook time: 10 minutes Yield: serves 4 Ingredients: Extra virgin olive oil 4 6-ounce salmon fillets Salt Freshly ground black pepper 2 small or 1 large mango, not overly ripe (1 to 1 1/2 pounds of mango) 2 just ripe avocados 1/4 cup minced red onion 1 serrano chile, minced (with seeds for more heat, without for less) 2 limes, juiced (about 4 Tbsp lime juice) Directions: Preheat oven to 400°F. Prep the mangos: While the oven is preheating, prep the mangos. Either peel and then cut away the mango flesh from the core seed, and then cut the mango into 1/3-inch cubes, or follow the instructions here on How to Cut a Mango. Set the cut mango aside in a medium bowl. Bake the salmon fillets: Line a roasting pan with aluminum foil. Spread some olive oil on top of the foil. Coat the salmon fillets with olive oil and lay, skin side down, on the foil lined roasting pan. Sprinkle with salt. Place in the 400°F oven and cook for 10 minutes. Make the avocado mango salsa: While the salmon is cooking, prep the avocados. Cut the avocados in half. Remove the seeds. Score the inside of the avocados with a small knife in a cross hatch pattern. Scoop out the avocado pieces and add them to the bowl with the cut mango pieces. Add the minced red onion, serrano chile, and lime juice to the bowl. Sprinkle with a little salt. Gently fold the ingredients together. Serve the salmon fillets with a generous portion of avocado mango salsa. Tried out this recipe? Tag us on Instagram @cosmokitchenproducts! Source: Simply Recipes

Try this delicious recipe for a sweet tart cookie with a rich, tender crumb. Almonds take this dessert to the next level with fragrant warm notes of toasted nuts. Prepare these for a memorable occasion the whole family will love. Yield: 2 dozen Ingredients: 1/2 cup whole, skin-on almonds 2 1/4 cups all-purpose flour, divided 1/2 teaspoon salt 2 sticks (8 ounces) unsalted butter, at room temperature 1 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup seedless raspberry jam 1/2 cup powdered sugar Directions: Toast the almonds. Toast the almonds in a small frying pan over medium heat, stirring frequently, until fragrant, 8 to 10 minutes. Set aside until cooled completely, about 20 minutes. Make almond flour. Place the cooled almonds and 1/2 cup of the flour in a food processor fitted with a blade attachment and process to a fine meal. Add the remaining 1 3/4 cups flour and salt, pulse to just combine, and set aside. Cream the butter and sugar. Place the butter and sugar in a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer and a large bowl.) Beat on medium speed until fluffy and lightened in color, about 3 minutes. Add the egg and vanilla. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla beat on medium speed until well-combined, about 1 minute. Add the flour. Stop again and scrape down the sides of the bowl. Add the flour mixture and mix on low speed until just incorporated, about 30 seconds. Divide the dough. Remove the bowl from the mixer and give the dough a few stirs with a rubber spatula, scraping the bottom of the bowl, to ensure that all of the ingredients are evenly incorporated. Divide the dough into 2 equal portions, about 4 1/2 ounces each. Chill the dough. Press each piece of dough into a 5×7-inch rectangle. Wrap each piece in plastic wrap and refrigerate until firm, about 1 hour. Roll the dough. Working with 1 piece of dough at a time, remove the dough from the refrigerator and unwrap. Sandwich the dough between two pieces of parchment paper and roll out to 1/4-inch thick. Cut the cookie bottoms. Use a 2-inch regular or fluted round cutter to cut as many rounds from the dough as possible. Place 12 rounds on a parchment paper-lined baking sheet and chill for 30 minutes. Repeat rolling and cutting the dough scraps, chilling the dough if it becomes too soft to get a clean cut. These rounds will be the bottoms of the cookies. Cut the cookie tops. Roll the remaining rectangle of dough out like the first. Use the 2-inch cutter to make rounds again, then use a 1-inch cutter to make a hole in the center of each round. Remove the center rounds (these can be baked off separately); these will be the tops of the cookies. Place the tops on another parchment-lined baking sheet. Repeat rolling and cutting any dough and scraps and chill the cookie tops for 30 minutes. Heat the oven. While the cookies are chilling, arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Bake the cookies. Bake the cookies until lightly golden-brown, 9 to 11 minutes. Cool completely before filling. Fill and decorate. Spread each cookie bottom with 1 teaspoon of raspberry jam and top with a cookie top. Use a fine-mesh strainer and sprinkle the tops of the cookies with powdered sugar just before serving. Source: the Kitchn