Recipes

Looking to mix up how you prepare avocados? Fry them in an air fryer instead! This recipe leaves the avocados delicious and flavorful with minimal effort needed. Pair these with your favorite dipping sauce as a side dish along with your dinner. Ingredients: Avocado 2 eggs 1/2 cup panko mix 1/4 cup flour 4 tablespoons Italian seasoning Olive oil cooking spray Directions: Chop an avocado into fry size sticks In a bowl mix the eggs. In another bowl mix the Panko mix, flour and Italian seasoning Dip the avocado into the egg wash and then coat with the mix Coat pan and fries with olive oil spray Cook at 350°F for 8 minutes. Flip, spray and cook for another 5 minutes.

A poke bowl is a Hawaiian dish served with diced fresh fish on top of a bowl of rice with plenty of toppings such as avocado, radishes and cucumbers. The fish is tossed with a simple dressing of soy sauce, rice vinegar and sesame oil. When shopping for salmon be sure you’re purchasing the highest quality salmon since you’ll be eating it raw. In Japanese supermarkets the fish labeled sashimi is safe to eat raw. Prep time: 20 minsTotal time: 20 minsServings: 2 to 3 Servings Ingredients: For the poke bowl: 1 cup short-grain white rice 1 pound sashimi-grade salmon 1/4 cup soy sauce 1 1/2 tablespoons rice vinegar 1/2 tablespoon sugar 1 teaspoon toasted sesame oil 1/4 teaspoon garlic powder 2 scallions, thinly sliced Other toppings for your bowl: Sliced cucumber Sliced radish 1 large avocado, cubed Furikake Red pepper flakes Directions: Cook the rice: Start the rice first and prep the rest of the ingredients while it cooks. Rinse the rice a few times under cool water, rubbing it gently with your hands, until the water isn’t quite so cloudy. Then cook the rice according to package instructions or in a rice cooker. Fluff and keep covered until ready to eat. Prepare the salmon: Gently pat the salmon all over to make sure that there are no pin bones still lodged in the fillet; if there are, use needle-nosed pliers to remove them. Cut the salmon into 1/2-inch cubes. Add the salmon into a medium bowl and set aside. Make the dressing: In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, sugar and garlic powder. The garlic powder and sugar will not dissolve completely, but that’s fine. Combine the salmon and the dressing: Add the sliced scallions to the bowl with the salmon, saving 1 to 2 tablespoons for garnish. Add the soy sauce mixture to the salmon and scallions. Using a large spoon or a rubber spatula, gently mix the salmon with the soy sauce mixture. Serve: Divide the rice between each bowl and then the salmon. Top with the rest of the sliced scallions, sliced cucumber, sliced radishes, diced avocado, furikake and red pepper flakes, if you like. The poke bowl is best enjoyed immediately. Source: Simply Recipes

Prepare cookies with just a bowl and a fork. They’re flourless, gluten free and easily accessible for new bakers. The cookies come out crunchy on the outside and chewy on the inside. Enjoy a balance of sweetness, chocolate chips and rich peanut butter taste. Try using a no-stir natural peanut butter that is minimally processed for the best results. Prep time: 10 minsCook time: 14 minsTotal time: 24 minsServings: 30 servingsYield: 30 cookies Ingredients: 2 cups (480g) peanut butter 2 eggs 1 cup (201g) granulated sugar 1 cup (213g) brown sugar, firmly packed 1 teaspoon (6 grams) salt 1 teaspoon (4.8g) baking soda 2 cups (320g) chocolate chips Directions: Preheat oven and line baking sheets: Preheat your oven to 375° F. Line two large baking sheets with parchment paper and set aside. Mix cookie dough: Combine peanut butter, eggs, sugar, salt, and baking soda in a large mixing bowl. Stir to combine with a fork until the mixture is uniform in texture. There should be no sugar visible, and the eggs should be fully incorporated. Fold in chocolate chips using a rubber spatula. Shape cookie dough: Use a spoon to scoop about two tablespoons of dough out onto your hand. Roll the dough into a ball and flatten slightly.Place about 15 cookies on each lined baking sheet, leaving one inch of space around each cookie. They will spread significantly while baking. Bake and cool cookies: Bake until cookies have cracked, about 13-15 minutes. Cool and store cookies: Let them cool on the cookie sheet for five minutes before transferring to a cooling rack. Store the baked and cooled cookies in a tightly sealed container at room temperature. Source: Simply Recipes

Prepare extravagant desserts with nothing more than an air fryer! This cinnamon apple air fried empanada recipe checks all the boxes for a sweet and comforting treat. Make these with the help of your family or friends for a fun weekend night in. Sprinkle them with powdered sugar for the finishing touch. Ingredients: Apple Corn Starch Cinnamon Powdered Sugar Brown Sugar 1 tbsp. Butter Canola Oil Cream cheese (optional) Empanada discs Non-stick cooking spray Directions: Chop an apple into squares Mix with ⅛ cup of corn starch, cinnamon, butter and canola oil Spray with non-stick spray and cook at 400°F for 3 minutes In another bowl mix apple with ⅛ cup powdered sugar and ⅛ cup brown sugar Place 2 tbsps. of apples and cream cheese (optional) on empanada disc. Seal edges with your hand or fork Spray outside of empanada with cooking oil and sprinkle cinnamon Cook at 350°F for 10 minutes. Flip and cook for another 10 minutes. Sprinkle with powdered sugar

A classic summer feast. New England lobster rolls contain just a few ingredients: large chunks of lobster, mayonnaise and celery, stuffed into a grilled hot dog bun. It’s enjoyed best on a hot summer day for added comfort. The rolls are easy to prepare since you can use frozen lobster, no need to fret with live lobster! Prepare these for your next weekend meal along with a side of chips. Prep time: 10 minsTotal time: 10 minsServings: 4 to 6 servings Ingredients: For the filling: 1 pound cooked lobster meat, cut into 1-inch pieces 3 tablespoons lemon juice 1/4 teaspoon salt 1/8 teaspoon black pepper 1/2 cup finely chopped celery 1/3 cup mayonnaise For the buns: 4 to 6 New England style split-top hot dog buns 2 to 3 tablespoons soft butter For serving: Lemon wedges Potato chips Directions: Make the lobster salad: In a bowl, stir the lobster meat, lemon juice, salt, pepper, celery, and mayonnaise together. Taste and add more salt, pepper, or lemon juice, if you like. Toast the buns: Spread the outsides of the buns with softened butter. Set a skillet or cast iron pan over medium-high heat. Toast the buns for about 30 seconds on each side, or until golden brown. Assemble the lobster rolls: Fill each bun with lobster salad. Serve with potato chips and a wedge of lemon. Source: Simply Recipes

Take your fruits to the next level! Enjoy these carnival style peach fries. They’re great as an appetizer or dessert for their sweet delicious flavor and quick preparation. These fries can be cooked in just about 3 minutes. Easily prepare these with common pantry ingredients such as cinnamon, sugar and cornstarch. Ingredients: Peach Corn Starch Cinnamon Brown Sugar Butter Olive Oil Non-stick cooking spray Directions: Chop a peach into french fry pieces Mix fries with ⅛ cup of corn starch, cinnamon, butter and olive oil Spray air fryer pan with non-stick spray and load fries Air fry at 400°F for 3 minutes In another bowl mix 2 tbsp cinnamon and ⅓ cup brown sugar Mix fries with mix and serve

It’s easy to fry your own potato chips at home! You can experiment with flavor combinations to suit your taste much better than store bought chips would. Utilize a mandoline to slice the potatoes into perfectly thin, even slices. It’ll also help to ensure the chips all cook at the same rate. Be sure to keep the chips crispy by sealing them in an airtight container, which locks out any outside moisture. Yield: Serves 6Prep time: 15 minutesCook time: 20 minutes Ingredients: 3 medium russet potatoes (1 to 2 pounds total) 1 to 2 quarts vegetable oil, for deep-frying Fine salt Directions: Scrub 3 russet potatoes. Use a mandoline or sharp knife to slice the potatoes crosswise into 1/16-inch-thick rounds. Place in a large bowl and add several ice cubes and water to cover. Give the potatoes a quick stir to separate any slices that are stuck together. Refrigerate for at least 1 hour and up to 2 hours. Fill a Dutch oven, deep fryer, or other heavy-bottomed large pot with 2 to 3 inches vegetable oil. Heat over medium heat until 325°F. Meanwhile, dry the potato slices. Drain the potatoes and return to the bowl. Add enough cold water to cover, then stir to release any lingering starch. Drain again. Working in batches, place the potato slices in a single layer on a clean kitchen towel. Roll up the slices in the towel to dry them, then transfer to a clean, dry bowl. Carefully add about a third of the slices to the oil. Fry, stirring gently and often with a spider skimmer or slotted spoon, until golden-brown, about 5 minutes. Meanwhile, line a rimmed baking sheet with paper towels. Transfer the chips with a spider or slotted spoon to the prepared baking sheet. Sprinkle with a few pinches of fine salt. Gently toss the chips so the paper towel can absorb the excess oil, then spread out into a single layer to cool to room temperature. The chips will be crispy but will crisp up even more as they cool. Repeat frying the remaining potato slices in two more batches, keeping the oil at a temperature of 325°F. Source: the Kitchn

Who said healthier snacks had to be boring? Apple fries are great for their sweet delicious flavor and quick preparation. These fries can be cooked in just about 3 minutes! Satisfy your sweet tooth with cinnamon, sugar and other common pantry ingredients. Ingredients: Apple Corn Starch Cinnamon Brown Sugar Powdered Sugar Butter Olive Oil Non-stick cooking spray Directions: Peel and chop apple into french fry shapes Mix fries with ⅛ cup of corn starch, cinnamon, butter and olive oil Spray air fryer pan with non-stick spray and load fries Air fry at 400°F for 3 minutes In another bowl mix 2 tbsp. cinnamon, ⅓ cup brown sugar and ⅛ cup powdered sugar Mix fries with mix and serve

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