Recipes

As blueberries come into season, there’s nothing better than baking them into a delicious blueberry pie. Blueberries are full of health benefits such as neutralizing free radicals and protecting against degenerative brain diseases. They freeze well and can be easily made into a pie. If you have the option, find locally sourced berries for optimal freshness. Store the pie by loosely covering and storing it on a counter for 3 to 4 days. After 4 days, store it covered in the refrigerator for an additional 3 days. Prep time: 60 minsCook time: 60 minsTotal time: 2 hrsServings: 8 servings Ingredients: Crust: Pastry crust dough Filling ingredients: 6 cups (about 2 1/4 pounds ) fresh or frozen blueberries, rinsed and stems removed (if using frozen, defrost and drain first) 1 teaspoon finely grated lemon zest 1 tablespoon lemon juice 1/4 cup (about 30g) cornstarch, all-purpose flour, or quick-cooking tapioca 1/2 cup sugar (100g) 1/2 teaspoon cinnamon Egg wash ingredients: 1 egg 1 tablespoon milk Directions: Prepare the bottom crust: Remove a dough disc from the refrigerator and let sit for 5 to 10 minutes to take the chill off.Place it on a lightly floured clean, flat surface. Roll it out into a circle about 13 inches wide.Place the rolled out dough on a 9-inch pie pan. Trim the edges to 1/2 inch over the edge of the plan. Place in the refrigerator to chill. Make the blueberry filling: Pull the second disc of dough from the refrigerator so it can come to temp while you make the filling.Place the blueberries, sugar, cornstarch (or flour or quick tapioca), cinnamon, lemon zest, and lemon juice in a large bowl. Gently stir them so that all of the blueberries are coated with some sugar and flour. Fill the bottom crust: Remove the bottom crust from the refrigerator and place the sugar coated berries into the pan. Roll out the second dough disc: Use a rolling pin to roll the dough to the same size and thickness as the first. Place on top of the berry filling.Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers.Place in refrigerator while you make the egg wash. Preheat the oven: Place the baking rack in the middle of the oven and preheat to 425°F. Brush the pie with the egg wash: Whisk egg and milk together to make an egg wash. Brush the top crust with egg wash. Score the pie on the top with several cuts (so steam can escape while cooking). Bake the pie: Place the pie on the middle rack of the oven with a foil or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over.Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. Cool the pie, then serve: Transfer to a wire rack to cool. Let cool completely before serving. Source: Simply Recipes

Try something new with these air fried mango fries. All you need is some flour, cinnamon and of course mangoes. You can substitute the cinnamon with tajin if you prefer a more spicy snack. These can be quickly prepared in an air fryer in as little as 15 minutes. Serve these as an appetizer to tonight’s dinner or a snack to enjoy for a weekend night in. Ingredients: Mango Flour Cinnamon or Tajin Non-stick Cooking Spray Directions: Peel and slice mango into fry-sized bites Coat fries in a bowl of flour Spray cooking spray on the air fryer pan. Load the fries. Cook at 350°F for 15 minutes or until golden brown. Flip as needed Sprinkle with cinnamon or tajin

These thin, round pancakes are crispy on the outside and chewy on the inside. They’re surprisingly easy to cook at home. You’ll only need four basic ingredients: flour, hot water, scallions and salt. The pancakes can be served on their own, or along a soy sauce and vinegar based dipping sauce. Serve these immediately from the griddle while they’re still warm and crispy. Prep time: 25 mins Cook time: 25 mins Resting time: 30 mins Total time: 80 mins Servings: 4 to 6 servings Ingredients: For the scallion pancakes: 2 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon garlic powder, optional 3/4 cup hot (just boiling) water, plus a few more tablespoons, if necessary 1/4 cup canola oil 3 to 4 scallions, thinly sliced For the dipping sauce: 2 tablespoons soy sauce 2 1/2 tablespoons rice vinegar 1/2 teaspoon toasted sesame oil Pinch red pepper flakes, optional Directions: Mix the dough: Add flour, salt and garlic powder to a medium bowl. Stir to combine. Add 3/4 cup of hot water to the flour and stir with a wooden spoon. Continue stirring until all the water has been absorbed by the flour. Don’t worry if the dough has not formed completely yet. Knead the dough: Knead all the bits of dough together with your hands inside the bowl. If your dough is still very dry, add a splash of hot water, about 1 to 2 tablespoons, until it comes together and all the flour is absorbed. Continue kneading the dough for about 2 more minutes. The dough will feel moist but it should not stick to your hands too much. Rest the dough: Shape the dough into a round ball. Cover the bowl with plastic wrap and let the dough rest for 30 minutes. Roll out the pancakes: Sprinkle flour on top of a work surface. Divide the dough into 4 pieces of equal size. Work with one piece at a time, leaving the remaining pieces in the bowl. Shape piece of dough into a small ball. Use a rolling pin to roll out the dough into a thin circle, about 7 to 8 inches in diameter. Add the scallions: Brush a thin layer of canola oil on top of the dough, making sure not to miss the edges. Sprinkle sliced scallions all over the dough. Roll and flatten the pancake: Starting on one end, roll the circle of dough into a log. Take one end of the rolled up dough and curl it toward the center, like a snail’s shell. Tuck the end of the dough underneath the spiral. Use the palm of your hand to flatten the dough into a thick circle. Roll it out again with your rolling pin. Try to roll it out as thinly as possible. A few slices of scallions may pop out during the process, and that’s perfectly normal. Transfer rolled out scallion pancake to a plate. Repeat steps 4 through 6 with the remaining dough pieces. Cook the pancakes: Heat about 2 teaspoons of canola oil in a small nonstick or cast iron skillet over medium heat. Place one of the pancakes in the middle of the pan and pan fry each side for about 2 to 3 minutes, until golden brown. Transfer to a plate and repeat with the 3 remaining scallion pancakes, adding more oil to the pan as needed. Prepare the dipping sauce: Mix all the sauce ingredients in a small bowl. Adjust the seasonings to your liking, adding more soy sauce or vinegar, if you like. Add any leftover scallions to the dipping sauce, and add a pinch of red pepper flakes if you would like a bit of spice. Serve the hot pancakes: Cut the scallion pancakes into small wedges and serve while hot with the dipping sauce. (The pancakes are still good when cooled, but will no longer be crispy.) Source: Simply Recipes

Prepare an easy yet delicious breakfast this weekend. French toast is simple to make with only a few ingredients commonly found in your pantry. Be sure to top these with strawberries and powdered sugar for the finishing touch. Ingredients: 2 Eggs 1 Tbsp Milk (or heavy cream) 1 Tbsp Vanilla Extract 2 Tbsp Powdered Sugar Cooking Olive Oil Spray Bread Directions: Crack eggs in a bowl and add milk, vanilla extract and powdered sugar. Mix thoroughly Coat both sides of bread with mix and coat in cinnamon Spray olive oil on air fryer pan Cook at 400°F for 5 to 6 minutes

The Fourth of July is approaching, the perfect time for a cool refreshing drink during the hot summer day! All you need to do to add the pink to this lemonade recipe is cranberry juice. It’s tart just like unsweetened lemon juice. When dissolved with a simple syrup it makes for the ultimate refresher. Prep time: 10 minsCook time: 15 minsTotal time: 25 minsServings: 6 servings Ingredients: 1 to 1 1/4 cup sugar 4 cups water, divided 1 cup cranberry juice 1 cup freshly squeezed lemon juice Directions: Make the simple syrup: Heat sugar (use 1 1/4 cups of sugar if you’ll be using unsweetened cranberry juice) and 1 cup of the water in a small saucepan until the sugar is completely dissolved. Remove the simple syrup from the heat and let it cool. Stir together the lemonade: Combine the remaining water, cranberry juice, lemon juice, and simple syrup in a pitcher. Make adjustments to taste. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it. Chill, then serve: Chill in the refrigerator for about an hour, or add in ice to cool the lemonade. Source: Simply Recipes  

Skip on the takeout tonight! This classic dish combines ramen noodles with a homemade savory sauce for a complete dinner experience. Use sirloin steak for the perfect mix of lean meat and fat. When picking the noodles, don’t overthink it–the cheap kind works just fine. Read more below to have a delicious meal ready in under 30 minutes. Prep time: 10 minsCook time: 15 minsTotal time: 25 minsServings: 4 servings Ingredients: For the stir fry sauce: 2 cloves garlic, minced 1 tablespoon grated fresh ginger 1/3 cup soy sauce 1/4 cup honey 1/4 cup hoisin sauce 3/4 cup beef broth 2 tablespoons rice vinegar 2 tablespoons sesame oil 2 tablespoons cornstarch For the stir fry: 2 (3-ounce) packages dried ramen noodles, seasoning packets discarded 2 tablespoons olive oil, divided 1 pound sirloin steak, trimmed of fat and sliced into 1/4-inch thick strips 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper 3 cups fresh broccoli florets Sesame seeds, garnish Sriracha, garnish (optional) Directions: Make the stir fry sauce: Add garlic and ginger to a bowl and whisk in all sauces from soy sauce through sesame oil. Whisk in cornstarch last, and try to whisk out as many lumps as possible. It’s okay if there are a few lumps, as they will cook out when you add the sauce to the skillet.This makes a lot, because I like this dish to be very saucy. You could halve the recipe if you like a drier stir fry. If you have leftover sauce, it stores well in the fridge for a week in an airtight container or jar. Prepare the noodles: Cook dry ramen noodles in boiling water until they are tender, 2 to 3 minutes. Drain the noodles and rinse with cold water to stop them from cooking. Cook the stir fry: In a large skillet or wok over medium-high heat, add 1 tablespoon olive oil. Season the steak with 1/2 teaspoon salt and pepper.Once the skillet is glistening hot, add the steak strips. Cook for about 3 minutes, undisturbed, to allow them to sear well on one side. Then stir and continue to cook for 2 to 3 more minutes, until the steak is cooked through.Remove the steak from the skillet, and add another tablespoon of olive oil and the broccoli florets. Add 1/2 cup of water to the skillet and cover. Steam broccoli for 2 minutes. Broccoli should be bright green and tender, and not mushy at all.Add the steak back to the skillet, along with cooked and rinsed noodles. Pour in all of the sauce. (If you prefer a drier stir fry, you can start with half the sauce.) Use tongs or a large rubber spatula to stir together ingredients as the sauce cooks. Cook for another 2 to 3 minutes until sauce thickens. Serve: Serve stir-fry immediately, garnished with sesame seeds and, optionally, sriracha. Source: Simply Recipes

Hollandaise is the sunny yellow sauce poured over eggs benedict at brunch. It’s a warm emulsion of butter and lemon juice with egg yolks. Combining these ingredients with care turns them into a sauce that is both light and rich. Hollandaise is best served immediately as it does not reheat well. Here’s how to prepare it. Prep time: 5 minsCook time: 15 minsTotal time: 20 minsYield: 1 cup Ingredients: 10 tablespoons (142 grams) unsalted butter, at room temperature, cut into 1 tablespoon pieces 3 egg yolks 1 tablespoon lemon juice 1 tablespoon water 1/4 teaspoon salt Freshly ground black or white pepper Pinch of cayenne pepper (optional) Directions: Combine egg yolks, lemon juice, and water: In a medium heavy-bottomed saucepan, combine the egg yolks, lemon juice, and water. Whisk off the heat until the egg yolks double in volume. Add 1 tablespoon of butter and cook sauce: Set the pan over low heat and add 1 tablespoon of butter. Whisking constantly, cook the sauce, very gently until the eggs are thick, pale, and fluffy.The whisk should leave trails in the sauce. This could take up to 5 minutes. Don’t skimp on this step! It’s what makes a thin, so-so hollandaise into a sensational sauce with body. Whisk in remaining softened butter: Once the egg mixture is thick, begin whisking in the remaining softened butter, one tablespoon at a time. Make sure each addition of butter is fully incorporated into the sauce before whisking in the next piece. This can take up to 10 minutes and you may need to move the pan on and off the burner to regulate the heat and prevent the sauce from cooking too quickly.As you whisk in more butter the sauce will grow in body. When you’ve added all the butter, reduce the heat as low as it will go. Season, taste, and strain the hollandaise if desired: Add the salt and some freshly ground pepper, to taste. If using a pinch of cayenne pepper, omit the freshly ground black pepper. It’s an intense sauce, so dip a raw vegetable like a carrot stick in there, to taste and adjust for seasoning as needed.If you’re serving it with something salty, like ham, you might not want to season it as aggressively, but I do think this sauce is better when it’s on the salty side, and I usually wind up adding a few more pinches of salt.If you desire a thinner hollandaise, you can thin the sauce by using one of two methods. You can strain the seasoned sauce into a large bowl using a fine mesh sieve. Use a rubber spatula to help you strain the hollandaise, if needed. You can also whisk in warm water, 1 tablespoon at a time, to reach your desired consistency. How to keep hollandaise warm before serving and how to store: You may hold the sauce for up to 30 minutes on the stovetop with the burner on its lowest setting. You may need to slide the pan on and off the burner in order for the hollandaise to not overheat and break.Refrigerate leftover hollandaise within 2 hours of making it and use the leftovers to spread on toast within 3 days. It does not reheat well, but if you decide to try to reheat it do so in a double boiler whisking continuously. Source: Simply Recipes

Have tonight’s dinner ready in no time with this chicken taco Dorito nachos recipe. They’re simple to make, just layer down the chips, chicken and cheese and let the air fryer do the work for you! The secret ingredient is the Dorito tortilla chips. For an even easier dinner, enjoy these directly out of the air fryer pan. Ingredients: Dorito Tortilla Chips Mozzarella Cheese Shredded Chicken Non-stick cooking spray Directions: Spray air fryer pan with non-stick cooking spray Layer chips, cheese and chicken on pan Repeat with another layer Cook at 300°F for 5 to 7 minutes

Your air fryer is the best way to fry healthier food with less mess than traditional frying. These onion rings are perfect for smaller portions and ready within a few minutes. There’s no grease to cleanup afterwards! Pair with the quick French fry dip for an easy homemade alternative. Prep time: 10 minsCook time: 40 minsTotal time: 50 minsServings: 4 servingsYield: 24 onion rings Ingredients: For the onion rings: 3 medium sweet yellow onions 1 cup all-purpose flour 2 tablespoons cornstarch 1 teaspoon kosher salt 1 teaspoon black pepper 3 large eggs 3/4 cup milk 4 cups panko breadcrumbs Nonstick spray, for cooking Minced parsley, garnish (optional) For the easy fry dip 1/3 cup mayonnaise 2 tablespoons ketchup Directions: Prepare the onion rings: Cut the non-root end of the onions off and peel onions. Slice onions into 1/4-inch thick slices and separate each slice to make rings. For thicker onion rings, you could cut them up into 1/2-inch thick slices. Make the breading station: In a medium bowl, combine flour, cornstarch, salt, and pepper. In a separate medium bowl, whisk together eggs and milk until smooth and cohesive. Into a third medium-sized bowl add the panko. Bread the onion rings: Dip onion rings in the flour mixture to coat well, then into the egg mixture, making sure to shake off any excess, and finally into the panko bowl to fully coat with breadcrumbs. Use your dry hand to pack on the panko so it sticks well. Transfer breaded onion rings to a plate. Air fry the onion rings: Spray the air fryer basket and the onion rings with non-stick cooking spray. Place onion rings in a single layer in the basket. Air fry the onion rings at 350°F for 5 minutes, then flip the onion rings, and air fry for another 5 minutes on the second side. Remove onion rings and repeat until the rings are all air fried. Make the fry sauce: In a small bowl combine the mayo and ketchup to make the fry sauce. Serve the onion rings: Garnish onion rings with parsley, if desired and serve while warm. You can keep air fried onion rings in a 200˚F oven while you finish cooking the other batches. Serve onion rings with the fry sauce or your favorite ring dip. Source: Simply Recipes

Try this air fried taquito recipe for tonight’s dinner! The surprisingly easy dish only requires four ingredients that you most likely already have! If you have a smaller air fryer you can cut the taquitos in half to accommodate for the basket. Ingredients: Chicken breast ¼ cup mozzarella cheese 2 tbsp cream cheese Tortillas Non-stick cooking spray Directions: Shred chicken breast into bowl Add mozzarella cheese and cream cheese. Mix together Warm tortilla in air fryer Roll mix into the tortilla. Cut in half if air fryer is smaller Spray air fryer pan and taquito with cooking spray and load into air fryer Cook at 350 degrees F for 8 to 10 minutes.