Recipes

These broccoli bites are the perfect snack for a warm afternoon. They’re super easy to make with just a few common ingredients. You’ll want to roll the mix into small bites that are the right size for you to grab when baked and crispy. Pair these with your favorite dipping sauce. Ingredients: 1 cup broccoli 1 egg 1 tsp. salt 1 tsp. garlic 1/3 cup cheddar 1/4 cup panko 1 tbsp. butter Directions: Chop the broccoli. Mix the eggs salt, garlic, cheddar, and panko Add the broccoli and butter to the mix Roll the broccoli into small balls and lay them in the air fryer Air fry at 400°F for 10 to 15 minutes. Flip and bake for another 5 minutes

A simple Italian dessert, Zabaglione is made of egg yolks, sugar and Marsala wine. It can be served warm, cold, as a sauce or even frozen. This dessert is classified as a caudle rather than a custard. A caudle is a sauce used as a custard to fill pies or tarts. It’s easy to make, with just a double boiler set up. Prep time: 5 minsCook time: 20 minsCooling time: 15 minsTotal time: 40 minsServings: 6 servings Ingredients Zabaglione custard: 6 egg yolks 1/3 cup sugar 1 teaspoon finely grated lemon zest Pinch ground cinnamon Drop vanilla extract 3/4 cup Marsala Serve with: 1 cup heavy cream, whipped Strawberries, raspberries, or biscotti Directions Put the custard ingredients into a bowl: Place the egg yolks and sugar in a large, round-bottomed stainless steel or Pyrex bowl. Add the grated lemon zest, a pinch of cinnamon and a drop of vanilla extract to the yolk mixture. Pour in the Marsala. Prepare a double boiler: Fill a pot halfway with water, and bring the water to a simmer. Reduce the heat to maintain the simmer. Set the bowl containing the custard mixture over the water.Note: the bottom of the bowl should not touch the water. Whisk the custard mixture until it thickens: Whisk the custard mixture, making sure that the water in the pot below is just gently boiling and not touching the bowl. This ensures a gentle, even heat thickens the mixture without curdling it. Whisking traps air in the yolks for a light, fluffy mixture.Continue whisking for several minutes, until the mixture triples in volume, froths up, and becomes pale. Remove the bowl from the pot: When the custard reaches the desired consistency, take the container of custard out of the pot. Slightly thickened, the custard can be used as a sauce. Longer cooking will thicken the custard further, giving it the texture of mousse. Continue whisking for a minute or two to prevent the custard from sticking to its container. Serve warm or cooled: Serve the custard while still warm, or, if you want to serve it cool, set it aside for about 15 minutes.Add the whipped cream to the cooled custard and use a whisk to gently fold them together. Reserve some of the whipped cream to serve on top.Ladle the zabaglione into individual dishes. Serve with whipped cream, berries, and/or cookies, such as biscotti. Source: Simply Recipes

The blooming onion is all about presentation and of course flavor. The way the onion is prepared gives it a blooming effect and allows for all the mixes and seasonings to evenly coat it. You can easily prepare this recipe in an air fryer with the help of some foil. Serve this as an appetizer along with your favorite dip. Ingredients: Onion 2 eggs 1/4 cup heavy cream 1/2 cup flour 1 tbsp. garlic salt 2 tbsps. garlic 1 tbsp. Italian seasoning 2 tbsps. chili powder 1 tbsp. brown sugar Directions: Put the onion face down and cut into 1/4ths. Leave the root intact. Cut two to three cuts in between each 1/4 cut. Mix the eggs and heavy cream in a bowl. In another bowl mix the flour, garlic salt, garlic, Italian seasoning, chili powder and brown sugar. Scoop some of the mix into the egg wash and mix. Coat the onion in the powder mix, then coat it with the wet mix. Finish with a cover of the panko mix as desired. Make a foil sling with handles and place in your air fryer. Load the onion and cover the top with foil. Air fry at 370°F for 15 mins. Remove the cover and cook for another 5 to 10 minutes to crisp the onion.

Coffee smoothies are like a frosty mocha shake, just without the ice cream. It’s sweet enough to deliver a mellow coffee flavor with a chocolate undertone from the cocoa powder. It has all the protein and healthy fats to fill you up in the morning with plenty of nourishing ingredients. This recipe can be easily adjusted to your liking with extra protein powders or plant-based milks. Prep time: 5 minsSoak time: 10 minsTotal time: 15 minsServing: 1 servingYield: 1 (16-ounce) smoothie Ingredients 1 tablespoon chia seeds 1/2 cup milk 2/3 cup cold brew or cold strong coffee 1 ripe banana, cut into chunks and frozen 1 tablespoon almond butter 1 teaspoon vanilla extract 1 large pitted Medjool date 1 teaspoon cocoa powder 2 ice cubes Directions Hydrate the chia seeds: Combine the chia seeds and milk in the blender carafe. Let it sit for 10 minutes so the seeds absorb some of the milk and soften, making for a creamier blended drink. Add the other ingredients: Add the coffee, banana chunks, almond butter, vanilla extract, Medjool date, cocoa powder, and ice to the blender. Blend ingredients and serve: Start the blender on low speed and gradually increase the speed until everything blends into a creamy, smooth consistency. Be sure to scrape down the sides and run the blender again as needed.Pour into a tall glass and enjoy. Source: Simply Recipes

Short on time for a quick snack? Prepare this air fried spiral potato! It combines all the classic seasonings you’d expect for a potato but in a unique presentation. The air fryer crisps the outside perfectly while baking the inside. Serve these potatoes on their own or as a side dish to your dinner. Ingredients: Potato 1 tsp. Cornstarch 1 tbsp. Garlic Salt 1 tbsp. Italian Seasoning 2 tbsp. Panko Mix Butter or Oil Italian Seasoning Directions: Stick a skewer through the potato and cut in a spiral shape Mix the cornstarch, garlic salt, Italian seasoning and panko mix Butter or oil the potato and cover with the seasoning Air fry at 300°F for 25 mins. Crisp at 400°F for 5 mins.

This classic French seafood soup consists of varieties of fish, mussels, squid and crab. There are plenty of variations of bouillabaisse, but the most important thing is that there is a variety of fish. The distinctive flavors of the broth include saffron which gives an orange color, orange zest and fennel. Prep time: 20 mins Cook time: 60 mins Total time: 80 mins Servings: 6 servings Ingredients Sauce Rouille: 1 tablespoon hot fish stock or clam broth 2 cloves garlic, peeled 1 small red hot pepper 1/2 teaspoon salt 1/4 cup soft white bread, pulled into bits 1/2 cup olive oil Bouillabaisse: 3 pounds of at least 3 different kinds of fish fillets (such as sea bass, red mullet, haddock, halibut, cod, conger, or red porgy), cut into 2-inch pieces 1 pound mussels or clams 1 pound squid or crab 1/4 cup extra virgin olive oil 1 cup onions, thinly sliced 2 leeks, white and light green parts only, thinly sliced 1/4 fennel bulb, thinly sliced, or 1 teaspoon fennel seeds 2 cloves garlic, crushed 3 large tomatoes, roughly chopped 1 bay leaf 3 sprigs fresh thyme 1/2 teaspoon saffron threads 2 teaspoons salt 1 long, wide strip orange zest 1 cup clam juice or fish stock 1/4 teaspoon freshly ground black pepper Sliced rustic French bread, plain or toasted Directions Make the sauce rouille: Put the hot fish stock or clam broth into the bottom of a blender. Add the garlic and red hot pepper, salt and bread. Blend until very smooth. With the blender still running, add olive oil slowly and stop the blending as soon as the oil disappears. Set aside. Cook the onions, leeks, and fennel: Heat 1/4 cup of olive oil in a large (6-8 quart) pot on medium high heat. When the oil is hot, add the onions, leeks, and fennel. Stir to coat the vegetables with the olive oil. Cook on medium heat until softened but not browned, about 10-15 minutes. Add the garlic, tomatoes, salt, and aromatics: Add the crushed garlic, chopped tomatoes, bay leaf, thyme, saffron, salt, and orange zest. Cook until the tomatoes are soft and broken down, about 10 more minutes. Add the fish: Bring 2 cups of water to a boil. Lay the fish pieces over the vegetable mixture and pour over with 2 cups of boiling water. Add clam juice or fish stock. Bring everything to a boil, reduce to a simmer, and cook, uncovered, for about 5 minutes. Add the shellfish: Add the mussels, squid, and/or crab, pushing aside the fish so that the shellfish is now covered in liquid, and simmer for 10 minutes more, uncovered. Add freshly ground black pepper, and more salt to taste. Remove the bay leaves, thyme sprigs, and orange zest from the broth. Serve with bread and rouille: To serve, remove the fish and shellfish to a platter to keep warm. Place a thick slice of crusty French bread (plain or lightly toasted) in each bowl and put a dollop of the rouille sauce on top of the bread. Ladle the soup broth over the bread, and then portion out fish and shellfish onto the bowls. Source: Simply Recipes

Prepare a quick and simple breakfast with this ham and cheese biscuit recipe! It has all the basics you’d expect plus a few extras such as Italian seasoning and egg wash. The air fryer toasts the outside perfectly while melting the cheese inside to just the right consistency. Serve these on their own for a quick bite or along your other favorite breakfast sides. Ingredients: Pillsbury Dough Biscuits Ham Cheese Eggs Olive Oil Italian Seasoning Directions: Split pillsbury dough biscuits and layer ham and cheese Press the edges and use egg wash or olive oil to coat the biscuits Season with Italian seasoning Bake at 370°F for 6 minutes

Grilled marinated flank steak is melt-in-your-mouth delicious. The marinade made with soy sauce, honey and garlic pairs perfectly with the extra delicious cut. Flank steak is lean, but somewhat tough. It’s best cooked medium rare and thinly sliced at an angle across the grain of the meat. If you don’t have a grill you can use a large cast iron frying pan as well. Prep time: 10 minsCook time: 20 minsMarinating: 2 hrsTotal time: 2 hrs 30 minsServings: 6 servings Ingredients: 1/3 cup extra virgin olive oil 2 cloves garlic, minced 2 tablespoons red wine vinegar 1/3 cup soy sauce 1/4 cup honey 1/2 teaspoon freshly ground black pepper 2 pounds flank steak Directions: Marinate the steak: Combine the marinade ingredients in a large non-reactive bowl.Place steak in the bowl and turn so that it is completely coated with the marinade. (You can also place the steak and marinade in a freezer bag and place it in a bowl.)Chill and marinate for at least 2 hours and up to overnight. Prepare your grill for high, direct heat with one part of the grill for lower, indirect heat: The grill is hot enough when you hold your hand about an inch over the hot side and you can only hold it there for about a second. Grill the steak: Remove the steak from the marinade and gently shake off the excess marinade from the steak (but make sure there is still a coating of it, you’ll want the oil on it to help keep the steak from sticking to the grill).If you want, sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak.Place steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking.How do you know when the steak is done? One way to tell is to poke it with your fingertips. While the steak is still raw, test it with your fingers; it will be quite squishy. That’s what a very rare steak feels like. Touch the tip of your nose and that’s what a very well done steak feels like.Otherwise use a good meat thermometer. Pull the steak off the grill at 120 to 125°F for rare, 130-140°F for medium rare, and 145°F for medium. Rest the steak: When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes. Slice across the grain: Notice the direction of the muscle fibers of the steak; this is called the grain of the meat. Flank steak is a very lean cut that will be tough and chewy unless you cut it in a way that breaks up the muscle fibers.So, cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide. It’s easiest to use a long serrated bread knife for this, but any long sharp knife will do.If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Great also with salsa or horseradish sauce. Source: Simply Recipes

A soft pretzel is made with a simple dough almost nearly identical to sandwich bread. These pretzels aren’t hard to make, it just takes a leap of faith when placing the pretzels in a vat of simmering water before baking. You’ll want to utilize the boiling step to gelatinize the outside of the pretzel, preventing it from fully rising during baking and giving the pretzels their signature chewy crust and taste. Ingredients 1 cup warm water 2 teaspoons active dry yeast 2 1/2 to 3 cups all-purpose flour 1 tablespoon granulated sugar 1 1/2 teaspoons salt 1/4 cup baking soda 1 tablespoon barley malt syrup, rice syrup, or dark brown sugar 1 large egg, whisked with 2 tablespoons warm water Coarse sea salt or pretzel salt Directions: Make the pretzel dough: Combine the warm water and yeast in the bowl of a stand mixer (or a medium-sized bowl, if kneading by hand). Let stand a few minutes, then stir to dissolve the yeast. Add 2 1/2 cups of the flour, sugar, and salt. Stir with a stiff spatula to form a floury, shaggy dough. Knead the dough: Knead the dough with a stand mixer fitted with a dough hook attachment on low speed for 5 minutes. If the dough is very sticky after 1 minute, add flour a tablespoon at a time until it forms a ball. Alternatively, knead the dough against the counter for 5 to 7 minutes. The dough has finished kneading when it is soft, slightly tacky, and holds a ball-shape. Let the dough rise: Clean out the bowl, film it with oil, and return the dough to the bowl. Cover and let rise somewhere warm until the dough is doubled in bulk, about 1 hour.→ Make Ahead Tip: At this point, the pretzel dough can be refrigerated for up to three days or frozen for three months. Thaw frozen dough in the refrigerator before using. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time for the pretzels to puff up before dipping and baking. Divide the dough: Turn the dough out onto a lightly floured work surface. Use a bench scraper to divide the dough into 8 equal pieces. Shape the pretzels: Working with one piece of dough a time, roll the dough into a long, skinny rope against the counter using the palms of your hands. Aim for a rope about 20 inches long. If it shrinks back on you, set it aside, roll another piece of dough, and come back to it after it’s rested a few minutes.Lift the ends of the rope toward the top of your work surface and cross them. Cross them one more time to make a twist, then fold the twist back down over the bottom loop to form a pretzel shape.Set the pretzel on a parchment-lined baking sheet and continue shaping the rest of the pretzels. When all the pretzels are shaped, cover them loosely and set them aside to rise until puffy, 20 to 30 minutes. Preheat the oven to 450°F. Place a rack in the middle-bottom position. Prepare the water bath: When the pretzels are starting to look puffy, measure 8 cups of water into a large, wide pot and set over high heat. Make sure the pot has high sides because the water will foam, nearly doubling in volume, when you add the baking soda.Bring the water to a rapid simmer, then add the baking soda and the barley malt syrup. The baking soda will make the water foam up the sides of the pot. Stir to dissolve the baking soda and syrup, then reduce the heat to medium to maintain a simmer. Boil the pretzels: Lower 2 to 3 pretzels into the water bath — as many as will fit without crowding. Simmer for 30 seconds, then use a slotted spoon to flip the pretzels over. Simmer for another 30 seconds, then scoop the pretzels out of the water and return them to the baking sheet. While in the water bath, the pretzels will puff and take on a doughy, puckered appearance. Repeat with the remaining pretzels. Brush with egg and sprinkle with salt: Once all the pretzels have been dipped in the water bath, brush them with the egg and water mixture and sprinkle them with salt. Bake the pretzels: Bake the pretzels until they are deep brown and glossy, 12 to 15 minutes. Cool and eat! Transfer the pretzels to a cooling rack and let sit until cool enough to handle. Pretzels are best when eaten fresh and hot, but will still be good for up to a day later. Store them in a paper bag at room temperature. Source: the Kitchn

Make breakfast simple! This egg cup omelette has everything you need such as cheese, veggies and choice of meat. Don’t fuss with cleaning pans afterwards. Conveniently prepare this in an air fryer in about 10 minutes. Serve the egg cup omelette on its own or along your other favorite breakfast sides. Ingredients: 2 Eggs Chopped Veggies Chopped Meat Cheese 1 Tsp butter 1 Tsp Cream Cheese Directions: Mix 2 eggs and your choice of chopped veggies and meats Add a handful of cheese and the butter and cream cheese Mix then pour in a pan Cook at 375°F for 10 to 12 minutes