Year: 2021

A French crêpe is surprisingly easy to make using a simple blender batter and a nonstick skillet. They are versatile, ranging from sweet to savory. Try this strawberry crêpe recipe for a quick yet fancy breakfast. Prep time: 5 minutes Cook time: 20 minutes Yield: 6 servings (about 12 crêpes) Ingredients: 3 large eggs 2 1/3 cups milk 1/4 cup sugar 1 teaspoon vanilla Pinch of salt 2 1/3 cups (290g) flour 2 cups of hulled ripe strawberries 3 tablespoons of strawberry jam Vanilla ice cream (if desired) Butter for the pan Directions: Make the crêpe batter: In a blender, pulse the eggs, milk, sugar, vanilla, salt and flour for 7 to 10 seconds, or until the batter is smooth. Pour into a bowl. (The batter can be refrigerated, covered, for up to 3 days. If the batter thickens too much, add additional milk before cooking to thin it to the consistency of heavy cream.) Heat and grease the pan: Heat an 8- or 10-inch non-stick skillet or well-seasoned crêpe pan over medium heat until hot. Using one end of a stick of butter, coat the bottom of the pan with a thin layer of melted butter. Start cooking the crêpes: Pour 1/3 cup of batter into the center of the pan. Immediately pick up the pan and tilt and swirl it to spread the batter evenly over the bottom. Cook for 1 to 2 minutes, or until the crêpe is golden on the bottom. Flip the crêpe: Use a rubber spatula to loosen the edge of the crêpe all around. Hold the edge with your fingertips and gently, but quickly, flip the crêpe to the other side (or use a spatula if that feels more comfortable). Cook for another 30 seconds, or until the crêpe is golden on the bottom. Slide the finished crêpe onto a plate. Repeat until all the batter is used, stacking the crêpes on top of each other on the plate. Assemble the crêpes: Place one crêpe on a plate and fill it with your filling of choice. For strawberry crêpes, blend 2 cups of hulled ripe strawberries with 3 tablespoons of strawberry jam to make a smooth sauce (add additional water as needed to thin). Serve crêpes with a scoop of vanilla ice cream, some fresh sliced strawberries, and a few spoonfuls of sauce drizzled over top. If you’re not eating them right away, let the crêpes cool, then cover the stack with plastic wrap and refrigerate for up to 3 days. Reheat in a buttered skillet. Source: Simply Recipes

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