Recipes

Looking to finish off your pasta, pizza or salad? Add these garlicky marinated mushrooms! The natural umami flavor and herb marinade can be added to any recipe where you enjoy mushrooms. Yield: Serves 2 to 4, makes about 3/12 cups Prep time: 12 minutes Cook time: 10 minutes to 15 minutes Ingredients 1 pound fresh cremini or button mushrooms 3 cloves garlic 1 small shallot 1 small bunch fresh parsley 1 small bunch fresh thyme 6 cups water 1 dried bay leaf 1/4 teaspoon red pepper flakes 1 teaspoon kosher salt, divided, plus more as needed 2 tablespoons white wine vinegar 1/2 teaspoon granulated sugar 1/4 teaspoon freshly ground black pepper, plus more as needed 1/4 cup extra-virgin olive oil 1/2 medium lemon Directions Leave 1 pound cremini or button mushrooms whole if small, but halve or quarter if large. Peel and smash 3 garlic cloves. Peel and finely chop 1 small shallot until you have 2 tablespoons. Pick the leaves from 1 small bunch fresh parsley and coarsely chop until you have 2 tablespoons. Pick the leaves from 1 small bunch fresh thyme and coarsely chop until you have 1 teaspoon. Keep 4 of the remaining fresh thyme sprigs whole and reserve any remaining for another use. Place the garlic, thyme sprigs, 6 cups water, 1 dried bay leaf, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon of the kosher salt in a medium saucepan and bring to a boil over medium-high heat. Add the mushrooms and return to a boil. Continue to boil, stirring occasionally and adjusting heat if needed, until tender, about 3 minutes. Drain the mushrooms and discard the thyme sprigs. Meanwhile, place 2 tablespoons white wine vinegar, 1/2 teaspoon granulated sugar, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl and whisk until the sugar and salt are dissolved. While whisking, slowly add 1/4 cup extra-virgin oil and continue whisking until combined. Finely grate 1/2 teaspoon zest from 1/2 medium lemon. Add the zest, parsley, thyme, and shallots to the dressing and stir to combine. Add warm, drained mushrooms to dressing and toss to coat. Taste and season with more kosher salt and black pepper as needed. Eat immediately or let marinate in an airtight container in the refrigerator for 1 day for more flavor or up to 1 week. Source: the Kitchn

Although spaghetti squash may look intimidating, all you need is an oven and 30 minutes of your time. You’ll be left with a neutral flavored spaghetti, a perfect companion for marinara, pesto or curry. It’s a great low carb option and an easy way to get more vegetables in meals. Yield: Serves 2 to 4Prep: 10 minutesCook time: 30 minutes to 45 minutes Ingredients 1 medium spaghetti squash (2 to 3 pounds) Directions Preheat the oven to 400°F. Arrange a rack in the middle of the oven and heat the oven to 400°F. Meanwhile, prep the squash. Slice the squash in half. Use a chef’s knife to cut the spaghetti squash lengthwise from stem to tail. Spaghetti squash are really tough and hard, so be cautious and work slowly. You can cradle the squash in a balled-up dish cloth to keep it steady as you cut. Scoop out the seeds. Use a spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Be careful of actually digging into the flesh, though — we want that! The inside should look clean and fairly smooth. Discard the seeds. Place the squash in a roasting pan or baking dish. Place the squash halves cut-side down in a roasting pan or 9×13-inch baking dish. Pour in a little water (optional). Pour a little water in the pan, enough to cover the bottom. Your squash will roast just fine without it, but I find that the water helps the squash steam and become more tender. You can also cover the pan with aluminum foil, if you prefer. Roast the squash for 30 to 45 minutes. Transfer the squash to the oven and roast for 30 to 45 minutes. Smaller squash will cook more quickly than larger squash. Check the squash after 30 minutes to gauge cooking. The squash is done when tender. The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for 15 to 20 minutes more. Scrape out the squash. Flip the squash to be cut-side up. Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest “noodles.” Serve the squash. Serve the squash immediately, tossed with a little butter or olive oil if desired. Source: the Kitchn

Need a quick lunch? Look no further than this air fried tuna melt. Just mix with a few seasonings, add your favorite cheese and air fry! Feel free to use a cheese of your choice. Have a quick and perfectly crunchy melt in just a few minutes. Ingredients: Canned Tuna 2 Tbsp. Mayonnaise Italian Seasoning Garlic Salt Bread Butter (optional) Cheese Non-stick Cooking Spray Directions: Mix a large can of tuna, mayonnaise, Italian seasoning to taste and garlic salt in a bowl Add mayonnaise or butter to both sides of the slices of bread Sandwich the tuna mix with your choice of cheese Air fry at 350°F for 10 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Stay cool and refreshed with this sour and sweet margarita recipe. The combination of the sweetness from the mango and the tequila enhance each other. Use a Blanco or unaged tequila as the aged varieties can overpower the mango or create an oak-y flavor. You can use either pre-frozen chunks of mangoes or peel, cut and freeze your own. Prep time: 10 minsTotal time: 10 minsServings: 4 to 6 servingsYield: 4 to 6 cocktails Ingredients Salt, for rimming, optional 8 ounces (1 cup) Blanco tequila 3 ounces (between 1/3 and 1/2 cup) freshly squeezed lime juice from about 2-3 lime 2 ounces (1/4 cup) orange liqueur, like Cointreau 2 ounces (4 cups) orange juice 2 ounces (1/4 cup) simple syrup (or more to taste) 4 cups (20 ounces) frozen mango chunks 2 cups ice Directions Rim the glasses: Pour salt onto a plate that is slightly larger than your cocktail glass. Take a piece of lime and generously rub it around the outside rim of your glass. Dip the outside rim of your glass into the salt. Repeat with other glasses. Blend the margarita: In a blender add in Blanco tequila, freshly squeezed lime juice, orange liqueur, orange juice, simple syrup, frozen mango chunks, and ice cubes. Blend until smooth, depending on how powerful your blender is, this could take up to 1-2 minutes of blending on high. Serve immediately: Pour frozen margaritas into prepared glasses and serve. Source: Simply Recipes

Create a delicious chicken recipe right in your air fryer. The cheesy broccoli mix makes for the perfect stuffing on a perfectly crisped chicken breast. Stock up on all the essential seasonings to ensure the perfect amount of spice. Makes for a single serving or can easily be doubled up to prepare multiple chicken breasts. Ingredients: Mozzarella Chopped Broccoli Cream Cheese Garlic Salt Italian Seasoning Chicken Breast Chili Powder Paprika Non-stick Cooking Spray Directions: Mix equal parts mozzarella, chopped broccoli, cream cheese, garlic salt and Italian seasoning Slit a pocket into the chicken breast and stuff with mix Oil and season both sides of the chicken with garlic salt, Italian seasoning, chili powder and paprika Air fry at 365°F for 20 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

A pie perfect for the summertime. There are many variations of this classic Southern favorite. A light and creamy lemon filling, topped with blueberries and a homemade whipped cream, makes for an easy dessert. Prep time: 25 minsCook time: 8 minsChilling time: 3 hrsTotal time: 3 hrs 33 minsServings: 8 servingsYield: 1 (9 inch) pie Ingredients For the graham cracker crust 2 cups (240g) graham cracker crumbs (about 16 crackers) 2 tablespoons light brown sugar 1/2 teaspoon fine sea salt 8 tablespoons (113g) unsalted butter, melted For the filling 1/2 cup (118 milliliters) heavy cream 1/2 pound (227g) cream cheese, cut into chunks, at room temperature 3/4 cup (180g) sour cream 3/4 cup (94g) confectioners’ sugar 1 tablespoon grated lemon zest 1 tablespoon fresh lemon juice 1/2 teaspoon fine sea salt 1 teaspoon pure vanilla extract For the blueberry topping 2 tablespoons cornstarch 1/4 cup (59 milliliters) water 2 cups (290g) fresh blueberries 1/2 cup (100g) granulated sugar 1 teaspoon pure vanilla extract For the chantilly cream 1 cup (273 milliliters) heavy cream 2 tablespoons confectioners’ sugar 1 teaspoon pure vanilla extract Directions Preheat the oven: Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Make the crust: In a medium bowl, blend together the graham cracker crumbs, brown sugar, and salt. Drizzle in the butter and mix with a fork until the crumbs are evenly moistened.Press the mixture evenly over the bottom and about halfway up the sides of a 9-inch (23 cm) pie dish.Bake the crust for 6 to 8 minutes, until lightly golden. Let cool completely before filling. Meanwhile, make the filling: In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, using a handheld mixer), whip the cream on medium speed until it holds stiff peaks. Cover and refrigerate while you make the rest of the filling.In the clean bowl of the stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), beat the cream cheese and sour cream until smooth and creamy, 3 to 5 minutes. Gradually add the confectioners’ sugar and mix until light and fluffy. Add the lemon zest and juice, salt, and vanilla and mix to combine.Gently fold in the chilled whipped cream until just combined, being careful not to overmix. Fill the pie crust and chill: Pour the filling into the baked pie crust and refrigerate until completely chilled, at least 3 hours, or overnight. Make the blueberry topping: In a large measuring cup or small bowl, whisk the cornstarch and water together until smooth. Set aside.In a medium saucepan, combine the blueberries and sugar and bring to a boil over medium-high heat, stirring occasionally. Then cook, stirring for 3 to 5 minutes, until the sugar is dissolved and the blueberries are soft. Pour the cornstarch mixture into the blueberry mixture, bring to a gentle boil, and cook, stirring frequently, until the mixture thickens, about 1 minute. Remove from the heat and stir in the vanilla.Pour the topping into a bowl and set aside to cool to room temperature, then cover with plastic wrap and refrigerate until completely chilled. Make the chantilly cream: In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, using a handheld mixer), whisk the cream, confectioners’ sugar, and flavoring on medium-high speed until the cream starts to thicken. Reduce the speed to medium and beat until the cream holds soft, shiny, medium peaks, 2 to 3 minutes; do not overbeat. Lift the whisk out to check it out, and then give it a good stir. Use the cream immediately, or refrigerate for up to 5 hours; it will start to separate as it sits, so rewhip it briefly before using. Assemble the pie and serve: Just before serving, spoon the blueberry topping on top of the filling. Serve with the chantilly cream.The pie can be refrigerated, loosely covered, for up to 3 days. Source: Simply Recipes

Dessert couldn’t get easier. This brown sugar brownie is full of warm and toasty flavors. Simply, mix, pour and air fry. Use a shallow pan to easily cut the brownie pieces afterwards. Ingredients: 1 2/3 Cups Flour 1/2 Tsp. Salt 1 Tsp. Baking Powder 1 Cup Brown Sugar 2 Tbsp. Butter 1 Large Egg 1 Yolk 1 Tsp. Vanilla Extract Non-stick Cooking Spray Directions: Mix the flour, salt and baking powder Mix the brown sugar, butter, egg, yolk and vanilla extract in Pour the mix into a shallow pan Air fry at 340°F for 10 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Don’t skip out on the overnight step! These lemon bars are sure to be a hit for any group. Look for Libson lemons as these will have a thinner skin, less pith and more juice. If using a mandoline, look for one with a thicker setting to cut the lemons easier. Prep time: 12 minsCook time: 50 minsMacerating Time: 24 hrsTotal time: 25 hrs 2 minsServings: 12 to 16 servings Ingredients For the filling 2 Lisbon lemons, knobby ends trimmed off 2 cups sugar 4 large eggs 1/4 teaspoon salt For the crust Cooking spray 1 3/4 cups (188g) all-purpose flour 3/4 cup unsalted butter, chilled and cut into cubes 1/3 cup (35g) powdered sugar, plus more for sprinkling on top 1/2 teaspoon salt 1 large egg yolk Directions Prepare the lemons: Use a food processor with the second-to-thinnest blade attachment to slice your lemons. Cut them in half lengthwise if they are too large to fit through the slicer shoot. You can also slice the lemons as thinly as possible (about 1/8 inch) on a cutting board with your sharpest knife. Pick out and discard seeds, if you see any. In a medium bowl, toss the sliced lemons and sugar. Tightly cover the bowl and refrigerate for at least 24 hours and up to 48 hours. The lemons will macerate, releasing some of their juices. Preheat the oven to 350°F: Line the bottom of a 7×11-inch baking dish (glass or ceramic) with parchment. Then, spray it generously with cooking spray. You could use a 9×9-inch baking dish. Make the crust: In a food processor, pulse the flour, butter, powdered sugar, and 1/2 teaspoon salt until pebbly in texture, about 30 seconds. Add the egg yolk and pulse for 10 to 15 seconds. The mixture should be crumbly and hold together when pressed between your fingers. Transfer the mixture into the prepared baking dish and press it down with your hands into an even layer. Use your fingers to help guide it 1/2 inch up the sides. It’s ok if it’s imperfect as long as it’s about the same thickness throughout. Bake the crust until golden at the edges, about 15 minutes. Lower the oven temperature to 325°F. You’ll need it to bake the lemon bars. Make the filling: Pour the lemon-sugar mixture, 4 eggs, and 1/4 teaspoon salt into the food processor, and process until the peels are broken down into 1/4- to 1/2-inch pieces. Pour the filling over the baked crust. Bake the lemon bars: Bake it until set around the edges but still slightly jiggly in the center, about 25 minutes. Allow them to fully cool on your kitchen counter. Serve: Sprinkle the top with powdered sugar. Cut into squares and serve. These are gooey lemon bars, so you will not get clean cuts. Source: Simply Recipes

It doesn’t get more delectable and toasty as cinnamon ice cream. Crafted with a few simple ingredients, this ice cream has a rich and creamy flavor, perfect along with apple pie. Cinnamon brings the heat to a traditionally cold treat. If you’re looking for more flavor add some vanilla extract! Prep Time: 8 minsCook Time: 15 minsChurning Time: 25 minsTotal Time: 48 minsServings: 8 servingsYield: 1 quart Ingredients 2 teaspoons ground cinnamon 1 cup whole milk 3/4 cup sugar 1/2 teaspoon salt 2 cups heavy cream, divided 6 egg yolks Directions Heat the cinnamon until fragrant: Place the cinnamon in a small, dry skillet, over low heat. Keep the skillet moving just until the cinnamon becomes fragrant, just about a minute at the most. Remove from heat (note that too long in the pan will burn the cinnamon). Warm the milk, sugar, salt, cinnamon, and 1 cup of cream: In a medium saucepan over medium heat, heat the milk, sugar, cinnamon, and 1 cup of cream, whisking to incorporate the cinnamon into the liquid. Chill the remaining cream over bowl of ice, and prepare strainer over bowl: While the milk mixture warms, set a bowl over another bowl filled with ice. Place the remaining cup of cream into the now-chilled bowl and set a mesh strainer on top. Temper the egg yolks, and add to cinnamon cream mixture: In a separate bowl, whisk together the egg yolks. Slowly, pour the warm milk mixture into the egg yolks, whisking constantly to keep the eggs from cooking. Pour the mixture back into the saucepan. Heat until the mixture thickens: Stir the mixture constantly over medium heat with a wooden spoon or heat-proof spatula, scraping the bottom as you stir. Stir until the custard thickens and coats the back of a spoon. When you run your finger through the custard across the back of the spoon, the custard should not run. Pour the custard through the strainer into the chilled cream: Stir until combined and cooled over the ice bath. Chill the mixture thoroughly and then process in your ice cream maker: Process the ice cream mixture according to the manufacturer’s instructions. Source: Simply Recipes

A refreshing cocktail choice for the summer. Vodka lemonade with an optional dash of basil simple syrup elevates the flavor while balancing the lemonade’s acidity. When picking your vodka, look for a good-quality brand. A bottom shelf vodka isn’t going to cut it. If you’re short on time, you can use a good-quality store brand lemonade rather than homemade. Watch out for any corn syrup or high-fructose corn syrup! Finish up your drink with a sprig of fresh basil and lemon wedge. Yield: Makes 1 cocktailPrep time: 5 minutesCook time: 6 minutes Ingredients For the basil simple syrup: (optional) 1/2 large bunch fresh basil 1/2 cup granulated sugar 1/2 cup water 1/8 teaspoon kosher salt For the cocktail: 1/2 medium lemon 6 ounces store-bought or homemade lemonade (3/4 cup) 2 ounces vodka (1/4 cup), such as Tito’s 1 to 2 tablespoons Basil Simple Syrup (optional) Ice 1 sprig fresh basil Directions Make the basil simple syrup: (optional) Coarsely chop the leaves and stems from 1/2 large bunch basil leaves until you have 3/4 packed cup. Place in a small saucepan and add 1/2 cup granulated sugar and 1/2 cup water. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves. Reduce the heat to medium-low and simmer until the syrup thickens slightly, about 6 minutes. Remove the saucepan from the heat. Let steep and cool for 1 hour. Pour through a fine-mesh strainer set over a bowl and use the back of a spoon to press on the solids to extract as much as you can. Discard the solids. Add 1/8 teaspoon kosher salt to the syrup and stir until dissolved. Refrigerate in an airtight container for up to 3 weeks. Make the cocktail: Cut 1 round from 1/2 medium lemon; reserve the remaining lemon. Place 6 ounces lemonade, 2 ounces vodka, and 1 to 2 tablespoons Basil Simple Syrup if desired in a pint jar or large tall glass and stir to combine. Fill the glass with ice. Taste and add an additional squeeze from the reserved lemon if needed. Garnish with the lemon round and 1 fresh basil sprig. Source: the Kitchn