Recipes

For the weekday nights when you want something to come together quickly with little work required, this lettuce wrap recipe is your answer. Teriyaki chicken lettuce wraps consist of ground chicken, veggies and of course teriyaki sauce. Feel free to experiment with whatever you have on hand. Butter lettuce is called for in this recipe, but any kind of lettuce works. These are great as a party appetizer, just serve the chicken filling in one bowl, and the lettuce and extra teriyaki sauce on a platter nearby. Prep time: 10 minsCook time: 25 minsTotal time: 35 minsServings: 4 servings Ingredients: For the teriyaki sauce: 1/4 cup (60 ml) low-sodium soy sauce (or tamari, for gluten-free) 3 tablespoons water, divided 2 tablespoons mirin 2 tablespoons honey 2 medium cloves garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon cornstarch For the chicken filling: 2 tablespoon olive oil, divided 1/2 cup diced red onions (1/4 of a large red onion, or 1/3 of a small one) 1 pound (450 g) ground chicken Kosher salt 1 medium zucchini, diced 1 medium red bell pepper, seeded and diced 1 scallion, thinly sliced 1/2 teaspoon sesame oil For serving: 1 head butter lettuce, leaves separated and rinsed Roasted peanuts, chopped Chopped cilantro Thinly sliced scallions Directions: Prepare the teriyaki sauce: Combine the soy sauce, 2 tablespoons of the water, mirin, honey, minced garlic, and grated ginger in a saucepan. Bring everything to boil over medium heat.Dissolve the cornstarch with the remaining tablespoon of water and add to the teriyaki sauce. Reduce heat to medium-low, and let the sauce simmer until it starts to thicken, about 30 seconds to a minute.Turn off the heat and allow the sauce to cool. The sauce will thicken a little more as it cools. You should have about 1/2 to 3/4 cup of sauce. Cook the chicken: Heat 1 tablespoon of olive oil in a sauté pan over high heat. Add half of the diced red onions and cook until they start to soften, about 2 minutes. Add ground chicken and a pinch of kosher salt. Using your spatula, break up chicken into smaller pieces. Stir occasionally until the chicken is cooked through, 5 to 7 minutes. Transfer the chicken to a clean plate. Cook the vegetables: Quickly wipe down the pan and heat another tablespoon of olive oil over medium heat. Add the remaining diced red onions and cook until they soften, about 2 minutes. Add the zucchini and red pepper, and cook, stirring occasionally, until the peppers start to soften, 3 to 4 minutes. Stir the sliced scallions and cooked chicken into the pan with the cooked vegetables. Add the teriyaki sauce: Drizzle 6 tablespoons of the prepared teriyaki sauce and 1/2 teaspoon sesame oil into the pan and stir. Save the rest of the teriyaki sauce for drizzling over wraps. Turn off heat, taste, and adjust seasonings if needed. To serve: Place several spoonfuls of filling onto a lettuce leaf. Top with chopped peanuts, cilantro, scallions, and an extra drizzle of teriyaki sauce, if desired. Leftover teriyaki sauce will keep for about a week in the refrigerator. Source: Simply Recipes

Brownies are a reliable source of comfort, but it can be tinkered with further to produce a new and different kind of indulgence. This recipe is gluten-free and includes an unexpected ingredient, soy sauce. The soy sauce might seem unusual but makes sense since chocolate tastes better with a pinch of salt. It brings out the natural sweetness of the chocolate and masks any bitterness. Prepare these brownies for a deep, caramel flavor that accentuates the intensity of chocolate. You can leave these in the fridge overnight to allow them to firm up a bit before cutting. Prep time: 15 minsCook time: 25 minsChilling time: 24 hrsTotal time: 24 hrs 40 minsServings: 12 to 16 servingsYield: 12 to 16 brownies Ingredients: 1 stick (8 tablespoons) unsalted butter 1 cup semisweet or dark chocolate bits 1 cup almond meal 3 tablespoons cocoa powder 1/2 teaspoon baking powder 3 large eggs 1 cup brown sugar 2 teaspoons vanilla extract 3 to 4 teaspoons tamari or gluten-free soy sauce Directions: Preheat the oven and prep baking pan: Preheat the oven to 350°F. Grease and line a 9-inch square baking pan. Melt the butter and chocolate over a double boiler: Place the butter and chocolate in a large glass bowl (one that is completely dry and clean) and set over a saucepan of simmering water (do not let the base of the bowl touch the water).Leave until melted, then whisk until smooth. Remove from the heat and allow to cool for 5 minutes. Combine the dry ingredients: In another bowl, whisk together the almond meal, cocoa powder and baking powder. Combine the wet ingredients: In a third bowl, whisk together the eggs, brown sugar, vanilla extract and soy sauce. Combine the egg and chocolate and fold in dry ingredients: Slowly whisk the egg mixture into the cooled chocolate mixture until well combined. Fold in the dry ingredients. Add batter into prepared pan, bake: Pour the batter into the prepared pan and bake for 25 minutes. Remove and allow to cool completely in the pan (leave it in the fridge overnight to make it easier to handle). Cut, serve or store: Cut into 12–16 pieces (depending on how big you like them). Store in an airtight container in the fridge for up to 1 week. Source: Simply Recipes

Try something new for tonight’s dessert! Bread pudding is surprisingly easy and quick to make in an air fryer. Add in the chocolate chips and cinnamon to elevate the sweetness in this delicious snack! You can refrigerate the bread pudding to enjoy at any time of the day. Ingredients: Bread Chocolate Chips 1 Eggs ⅓ Cup of Milk or Heavy Cream ¼ Tsp Vanilla 1 Tbsp. Sugar Cinnamon (optional) Non-stick cooking spray Directions: Coat air fryer pan with non-stick cooking spray Add bread pieces and chocolate chips For every 3 bread slices mix egg, milk or heavy cream, vanilla, sugar and cinnamon Add mix to bread and let soak for 5 minutes Air fry at 350°F for 10-12 minutes

If you’re looking to incorporate broccoli into a meal, you can never go wrong pairing it with cheddar cheese. Broccoli cheddar bites are great for snacks at brunch or a kid-friendly lunch or party. This recipe combines broccoli, cheddar, torn bread, onions, eggs and mayo into mini muffins until toasty brown. Easily make these ahead and chill or freeze, then reheat when needed. Prep time: 15 minsCook time: 30 minsTotal time: 45 minsServings: 24 bites Ingredients: 1 large bunch of broccoli florets 2 eggs, lightly beaten 1/2 cup, packed, torn fresh bread (no crust) 1/4 cup grated onion 1/4 cup mayonnaise 1 cup (4 ounces, 114 g), packed, grated sharp cheddar cheese 1 1/2 teaspoons lemon zest 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Directions: Steam and chop the broccoli: Place 1 inch of water in a pot with a steamer basket. Bring to a boil. Add the broccoli florets. Steam the broccoli florets for 5 minutes, until just tender. Rinse with cold water to stop the cooking.Finely chop the steamed broccoli florets. You should have 2 to 2 1/2 cups. Make filling: Place the beaten eggs and the torn bread in a large bowl. Mix until the bread is completely moistened.Add the grated onion, mayonnaise, cheese, lemon zest, salt and pepper. Stir in the minced broccoli. Distribute broccoli mixture in mini muffin pan wells: Preheat oven to 350°F. Coat the wells of 2 mini muffin pans (1 dozen wells each) with olive oil (so the bites don’t stick). Distribute the broccoli mixture in the muffin wells. Bake: Bake at 350°F for 25 minutes until cooked through and lightly browned on top.If you don’t have mini muffin pans, you can cook the bites freeform. Just grease a baking sheet and spoon large dollops of the mixture onto the pan. Baking time is the same. Source: Simply Recipes

Prepare these for tomorrow’s breakfast! All you need is some basic ingredients commonly found in your pantry. The cheese is the secret ingredient, making the French toast into a grilled cheese combo! Serve these solo or along your other breakfast favorites like bacon and eggs. Ingredients: 2 Tbsps. Milk 1 Tbsp. Vanilla 2 Eggs Brioche Bread Cinnamon Non-stick cooking spray Mozzarella cheese Directions: Mix milk, vanilla and eggs in a bowl Coat one side of 2 pieces of bread with mix and then sprinkle cinnamon Spray cooking spray on the air fryer pan. Load the bread. Cook at 340°F for 7-8 minutes Coat the other side. Then sandwich the toasted pieces with mozzarella cheese. Air fry again at 340°F for 7-8 minutes

Perfect for the hot summer days ahead, gazpacho is made of ripe summer tomatoes blended with other ingredients such as cucumber, shallots, and garlic. Traditionally, a few slices of old bread are blended for a thicker and more substantial soup. Serve on its own or as a start to a meal. Ingredients: 1 1/2 to 2 pounds ripe tomatoes 2 thick slices day-old bread 1 medium cucumber 1 shallot 1-to 2 cloves garlic 2 tablespoons sherry vinegar 1/4 cup extra-virgin olive oil Salt and pepper Directions: Prepare the ingredients. Quarter the tomatoes and remove the stem. Tear the bread into large chunks. Peel and roughly chop the cucumber, shallots, and garlic. Roughly chop or measure any extra ingredients being added. Set aside some of these vegetables for garnishing the finished gazpacho. Combine the tomatoes and bread. Put all the bread into the bowl of a food processor or blender. Squeeze the tomato quarters over the bread then add them to the bowl. Let this sit for about 20 minutes to give the bread time to absorb the tomato juices and soften. If you prefer a thinner gazpacho, omit the bread and continue to the next step. Make the gazpacho. Pulse the tomatoes and bread until they form a rough porridge. Add the cucumber, shallots, garlic, vinegar, and a half teaspoon of salt. If you are using any other extra ingredients, add them in this step. Process continuously until the ingredients are liquified. A food processor will make gazpacho with more texture; a blender or immersion blender will make the gazpacho smoother. Blend in the olive oil. With the blender running, stream in the olive oil. This helps it emulsify more evenly into the soup. Taste and adjust the seasonings. Taste the soup. Add salt or vinegar to taste. If you’d like it thinner, blend in a little water. Chill the soup. Transfer the soup to a storage container and refrigerate until chilled. This soup often tastes better the second day after the flavors have had time to settle with each other. Serve the soup garnished with reserved vegetables. Source: the Kitchn

Try something new with this air fried graham cracker cinnamon french toast. Prepare a delicious breakfast meal in under 10 minutes. Be sure to top with your choice of syrup or cream cheese frosting. Ingredients: Brioche Bread 2 Tbsp Milk 1 Tbsp Vanilla 2 Eggs Graham Crackers Cinnamon Brown Sugar Syrup Cream cheese frosting Directions: Cut brioche bread into strips about ½” each. Mix milk, vanilla and eggs in a bowl. Crush graham crackers, cinnamon and brown sugar for coating Dip bread strips in egg mix and then coat with cinnamon mix Cook at 340°F for 7-8 minutes Top with syrup or cream cheese frosting

Try out this new recipe for dinner tonight! Coconut shrimp come out great in an air fryer thanks to the healthier frying method. If you’re all out of serrano chiles you can easily substitute with 2 teaspoons of crushed red pepper. Pair these with a homemade spicy honey-lime dip for the perfect mouthwatering combo. Ingredients: ½ cup all-purpose flour 1 ½ teaspoons ground black pepper 2 large eggs ⅔ cup unsweetened flaked coconut ⅓ cup panko bread crumbs 12 ounces uncooked medium shrimp, peeled and deveined cooking spray ½ teaspoon kosher salt, divided ¼ cup honey ¼ cup lime juice 1 serrano chile, thinly sliced 2 teaspoons chopped fresh cilantro Directions: Stir together flour and pepper in a shallow dish. Lightly beat eggs in a second shallow dish. Stir together coconut and panko in a third shallow dish. Hold each shrimp by the tail, dredge in flour mixture, and shake off excess. Then dip floured shrimp in egg, and allow any excess to drip off. Finally, dredge in coconut mixture, pressing to adhere. Place on a plate. Coat shrimp well with cooking spray. Preheat air fryer to 400 degrees F (200 degrees C). Place 1/2 the shrimp in the air fryer and cook about 3 minutes. Turn shrimp over and continue cooking until golden, about 3 minutes more. Season with 1/4 teaspoon salt. Repeat with remaining shrimp. Meanwhile, whisk together honey, lime juice, and serrano chile in small bowl for the dip. Sprinkle fried shrimp with cilantro and serve with dip. Source: All 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