Month: June 2021

Cobbler is a delicious dessert that can use up any of your leftover blackberries. It’s made with a biscuit-like topping and fruit. Prepare this before dinner and pop it in the oven as you eat to have it ready for dessert. Top with whipped cream or a side of vanilla ice cream. It’s easier and faster than pie! Prep time: 35 minsCook time: 30 minsTotal time: 65 minsServings: 9 servings Ingredients: For the berry mixture: 4 cups blackberries, rinsed clean 1/2 cup white granulated sugar (less or more to taste, depends on how sweet the berries are and how sweet you would like your cobbler to be) 1 teaspoon lemon zest 1 tablespoon lemon juice 1/4 teaspoon cinnamon 1 1/2 tablespoons cornstarch (or instant tapioca) For the cobbler topping: 1 cup all purpose flour 3 tablespoons sugar 1 1/2 teaspoon baking powder 1/4 teaspoon salt 4 tablespoons unsalted butter 1/4 cup milk 1 large egg, lightly beaten Directions: Make the berry mixture: Put the blackberries, sugar, lemon zest and juice, cinnamon and cornstarch in a 9×9 baking dish. Stir to combine everything and make sure that the berries are all evenly coated with sugar.Let sit for 30 minutes for the berries to macerate so that the sugar dissolves and the berries release their juices. Preheat your oven to 350°F: Make biscuit dough topping: Vigorously whisk together the flour, 3 tablespoons of the sugar, baking powder, and salt in a medium bowl. Cut the butter into the flour mixture with your fingers or a fork until the topping mixture resembles coarse crumbs.Make a well in the center and stir in the milk and beaten egg until the dough is just moistened. Top the cobbler: Scoop up the dough in large spoonfuls, and drop over the berries in the baking dish like cobblestones. Bake: Bake for 30 minutes at 350°F, or until the berry mixture is bubbly and the topping is nicely browned.Great served with whipped cream or vanilla ice cream. Source: Simply Recipes

Who said air fryer recipes had to be simple snacks? Even quick snacks can still pack flavor! This cream cheese garlic bread recipe balances the mozzarella cheese with just the right seasonings. Prepare it in your air fryer for minimal mess. Ingredients: Cream cheese Butter Italian seasoning Garlic salt Brioche bread Mozzarella cheese Non-stick cooking spray Directions: Mix 3 parts cream cheese 1 part butter Mix in Italian seasoning and garlic salt Spread mix over Brioche bread Sprinkle mozzarella on top Bake at 340 degrees F for 7 minutes

Enchiladas are a versatile dish that you can enjoy for a movie night, weeknight dinner, or even for breakfast with leftovers. This recipe includes a bright and tangy tomatillo salsa verde sauce. You can prep them beforehand and just bake them right before you need them. The tomatillo flavor holds up against the shredded dark meat’s deeper flavor. Prep time: 30 mins Cook time: 10 mins Total time: 40 mins Servings: 4 to 6 servings Ingredients: For the chicken: 1 1/3 pounds skinless chicken thighs, boneless or bone-in (1 3/4 lbs if bone-in) 2 cloves garlic, halved 1/4 medium onion 2 teaspoons sea salt For the tomatillo salsa: 1 1/2 lbs tomatillos, papery husks removed, rinsed 2 serrano chili peppers, top cut off to expose interior and to remove stems 2 cloves garlic 1/2 cup chopped white or yellow onion 1/2 cup chopped cilantro, stems included 1 tablespoon fresh lime juice 1 teaspoon sea salt For the enchiladas: 1 tablespoon extra virgin olive oil, corn oil, or peanut oil 12 corn tortillas (use sturdy yellow corn tortillas) 1/4 cup sour cream 1/2 cup crumbled Mexican cotija or queso fresco cheese 1/3 cup chopped red onion for garnish 1/2 cup chopped fresh cilantro, including stems for garnish Directions: Poach chicken thighs: Put chicken thighs in a medium-sized saucepan and just cover with water. Add the halved garlic, 1/4 of an onion, and 2 teaspoons of salt to the water. Bring to a simmer, reduce the heat to very low to maintain the heat at just below a simmer, and cook, covered, for 10 to 15 minutes, or until the chicken is just barely cooked through. Remove chicken thighs to a separate bowl and let cool enough to touch. Cook the tomatillos: While the chicken is cooking, put the tomatillos and serrano chili peppers in a separate sauce pan and cover them with water. Bring to a boil, reduce to a simmer. Simmer until the tomatillos are cooked, and have changed color, but are not mushy, about 5 minutes. Remove from heat. Make the salsa verde: Use a slotted spoon to transfer tomatillos and serrano chilis to a blender. Add 1/4 cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of garlic, a half cup of chopped onion, 1 tablespoon of lime juice, and about 1/2 cup of chopped cilantro. Add one teaspoon of salt. Purée until blended, 15 to 30 seconds. Taste for heat. If not spicy enough add another chili pepper (it doesn’t have to be cooked). Add more salt to taste if necessary. You should have about 3 cups of salsa. Shred chicken meat, toss with salsa verde: Remove the cooked chicken meat from the bones (if using bone-in thighs). Shred the meat with a fork or knife. Put the chicken in a bowl and add 1/2 cup of the tomatillo sauce to the chicken. Taste the chicken; if it needs salt, add a little. Soften the tortillas: Heat a tablespoon of oil in a frying pan on medium-high heat. Add a tortilla to the pan and let it sizzle for 10 seconds or so. Use a metal spatula to flip it to the other side. Let it sizzle for a few seconds. Place another tortilla on top of this one (to soak up the excess oil) and flip again. You can keep going, stacking corn tortillas on top of the tortillas that appear to have excess oil. This way the new tortillas absorb some of the excess fat from the other tortillas. When the tortillas are heated through, remove them to a plate lined with paper towel. Add a more oil to the pan as needed, and continue to heat through and soften all of the tortillas. Roll up tortillas with chicken: Preheat the oven to 250°F. Scoop a spoonful of chicken into the center of the tortilla and roll up the tortilla. Place the rolled tortilla seam side down in a casserole dish and repeat with all of the tortillas. Cover with foil and warm in oven: Cover the rolled tortillas with foil and keep warm in a 250°F for 10 minutes. Heat salsa and smother the rolled tortillas with it: Place the remaining tomatillo salsa in a small saucepan and heat on medium high heat until simmering. Remove warmed rolled tortillas from the oven and smother with the salsa. Let some of the sauce go between the rolled up tortillas so that it gets to the bottom of the pan. Add sour cream and garnishes: Top with crumbled cotija cheese, chopped red onion, and chopped fresh cilantro. Thin the sour cream with a tablespoon of water and drizzle all over the top of the enchiladas. (Don’t skip the sour cream! It’s essential to balance the sharp acidity of the salsa verde.) Serve immediately. Source: Simply Recipes

Fresh out of chips? Prepare a batch right in your air fryer with just three ingredients! These chips are fresher and can be as healthy as you want with the amount of salt. Periodically check on them for the desired crunch. Ingredients: Tortillas Salt Non-stick cooking spray Directions: Cut a stack of tortillas in 1/8th pieces Evenly spray with cooking oil Sprinkle with salt Load into bin without overlapping the chips Bake at 350 degrees F for 5 to 7 minutes. Check at the 3 minute mark

The three elements for the best lemon meringue are the filling, the meringue topping and the crust. A perfect filling consists of egg yolks, sugar, lemon juice and zest, fortified with cornstarch to hold its shape. The meringue demands attention as the egg whites add extra hold to the shape of the meringue. A gelled cornstarch and water mixture in the meringue allows for “mile-high” lemon meringue pies. Here’s how to achieve it. Prep time: 25 minsCook time: 90 minsTotal time: 115 minsServings: 8 servings Ingredients: 1 (9-inch) frozen pie crust (use a deep-dish pie crust if store-bought) For the lemon filling: 5 large egg yolks 6 tablespoons cornstarch 1 1/3 cup (266 g) sugar 1/4 teaspoon salt 1 1/2 cups water 1/2 cup lemon juice 2 teaspoons lemon zest 2 tablespoons unsalted butter For the meringue: 1 tablespoon cornstarch 1/3 cup cold water 1/4 teaspoon cream of tartar or 1 teaspoon white vinegar 1/2 cup plus 2 tablespoons (128 g) sugar 5 large egg whites, at room temperature 1/2 teaspoon vanilla extract Directions: Pre-bake the pie shell: If you are using a packaged frozen pie crust, follow the directions on the package to pre-bake. If you are using a homemade crust, follow these instructions:Preheat the oven to 375°F. Line your frozen pie shell with aluminum foil so that the foil extends over the edges (will make convenient handles). Fill two-thirds of the way with pie weights or dry beans.Bake for 20 minutes. Then remove the foil and the pie weights. Poke the bottom of the crust in several places with the tines of a fork. This will help prevent the bottom from bubbling up.Put the crust back in the oven and bake for 15 minutes more, or until the crust is lightly browned. Remove from oven and set aside. Make the lemon filling: Whisk the egg yolks in a medium bowl and set aside.In a medium saucepan, add 6 tablespoons cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for a minute or two until the mixture begins to thicken.Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat) remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you’ve used about half of the cornstarch mixture.Then add the egg yolk mixture back to the pot with the cornstarch. Return to a boil, on medium to medium high heat, stirring constantly. Cook 3 to 4 minutes. (The starch will keep the eggs from curdling.)Remove from heat and stir in the lemon juice, lemon zest, and butter. Reduce the oven: Turn the oven temperature down to 325°F. Prepare the cornstarch mixture for the meringue: In a small saucepan, whisk together 1 tablespoon cornstarch and 1/3 cup of cold water until the cornstarch dissolves. Heat on medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside. Whisk together the sugar and cream of tartar: Whisk together 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar, set aside. (If you do not have cream of tartar, instead add a teaspoon of white vinegar to the egg whites with the vanilla in the next step.) Make the meringue: Place egg whites and 1/2 teaspoon vanilla extract in the bowl of your mixer. Start beating the egg whites on low speed and gradually increase the speed to medium.Once the egg whites are frothy, slowly add in the sugar and cream of tartar, a spoonful at a time. Beat until the egg whites form soft peaks.Add the cornstarch water mixture (it should look like a gel) a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks. Do not over-beat, or your meringue will be grainy. Fill the pie shell: Heat the lemon filling again, until it is bubbling hot. It’s important that the filling is very hot in order for the meringue to properly adhere.Scoop the steaming hot filling into the pre-baked pie shell, spreading it evenly.Top the filling with meringue: Working quickly, use a rubber spatula to spread the meringue mixture evenly around the edge of the pie.Make sure the mixture attaches to the crust with no gaps. The crust will help anchor the meringue and help keep it from shrinking and weeping.Fill in the center with more meringue mixture. Use the back of a spoon to create peaks all over the meringue. Bake the pie, then cool completely: Bake the pie for 20 minutes at 325°F, until the meringue is golden brown.Transfer to a wire rack and let cool completely to room temperature. If the pie is even remotely warm when you cut into it, the lemon base may be runny. To help firm up the base, after the pie has cooled down, you can place the pie on top of a cooling pack covered with a tea towel.This pie is best eaten the same day you make it. Source: Simply Recipes

No need to run to the store to make this quick and easy snack! These air fried uncrustables can be prepared in about 10 minutes. Use a small cup to cut out the center of the bread for the perfect shape. Ingredients: 2 slices of Brioche bread 1 tbsp of peanut butter 1 tbsp of jelly Non-stick cooking spray Directions: Add the peanut butter and jelly in the middle of each bread. Leave room on the edges. Combine slices and use a small cup to press on one side of the sandwich Flip and repeat to cut out the center until the crust comes off Spray each side with cooking oil Cook at 340 degrees F for 5 minutes. Flip and cook for 5 more minutes.

The gluten-free flatbread Socca, also known as farinata and panisse, is easy to make as it only has three ingredients. You won’t need any special equipment, just a bowl and a whisk. It’s a convenient option for weeknight dinners and can be elegantly presented with dips. Use this recipe for the next time you need a hassle-free homemade bread. Prep time: 5 minsCook time: 8 minsRest time: 30 minsTotal time: 43 minsServings: 4 servingsYield: 2 socca flatbreads Ingredients: 1 1/2 cups chickpea flour 3 tablespoons olive oil, divided 1 teaspoon salt 1 cup water Directions: Combine socca ingredients: In a medium mixing bowl, combine the chickpea flour, 2 tablespoons of olive oil, salt, and water. Whisk thoroughly until a smooth batter is formed.If it is thicker than pancake batter, add more water one tablespoon at a time, until pancake batter consistency is reached. When you pull the whisk out of the batter, it should leave a thick ribbon. Let the batter rest: Let the batter rest for 30 minutes before cooking. Heat nonstick skillet or cast iron: Heat a large nonstick or well-seasoned cast iron pan over medium-high heat. Drizzle pan with 1/2 tablespoon of olive oil. Cook the socca: Once hot, using a measuring cup or ladle pour half of the socca batter into the pan, while simultaneously turning the pan in a circular motion to help the batter spread evenly.Cook socca, until the top appears nearly set, about 2 minutes. Similar to pancakes, any bubbles that appeared should have set. There will be a visible firming on top at the edges, but no char spots on top.Flip socca with a large metal spatula and continue to cook, about another minute. It should have some brown spots on both sides. Remove from the pan.Add the remaining 1/2 tablespoon of olive oil to the pan and cook the rest of the socca batter. Serve: Socca is ready to serve as soon as it comes out of the pan. Keep it whole and top with pizza toppings, slice into triangles and serve with dip, or cut in half and fill with sandwich fixings. Source: Simply Recipes  

An already simple snack made easier with the help of an air fryer. Use your cheese of choice on a Brioche or French bread for a delicious treat. The mix of seasoning with butter adds the finishing touch. Ingredients: Brioche or French bread Butter Italian seasoning Garlic salt Cheese Non-stick cooking spray Directions: Butter one side of each slice of bread In a bowl mix 3/4th Italian seasoning and 1/4th garlic salt Coat each buttered side of bread with mixed seasonings and then spray with cooking spray Add cheese of choice on the plain side of the bread Spray air fryer pan with cooking spray Load and bake at 370 degrees F for 4 minutes. Flip and cook for 4 more minutes.