Recipes

The all time favorite appetizer can also be made in an air fryer. Get the best flavor versus their frozen counterparts with this recipe. The secret is all in the preparation. Prep time: 5 minutesCook time: 8 minutesFreeze time: 1 to 2 hoursYield: 8 mozzarella sticks Ingredients: 1 large egg 1 teaspoon Italian seasoning 1/2 teaspoon salt 1 cup panko breadcrumbs 8 whole milk (or low-fat) mozzarella sticks Equipment: Air Fryer Wax paper Directions: Do the prep work: Line a rimmed baking sheet with wax paper. Lightly beat the egg in a wide, shallow bowl. Combine the Italian seasoning, salt, and breadcrumbs in a second wide, shallow bowl. Coat the mozzarella sticks and freeze them: Dip a mozzarella stick into the beaten egg and coat it completely. Dip the stick into the bowl with the breadcrumbs and coat completely. This will be messy. It’s okay.Transfer to a wax paper-lined rimmed baking sheet and line them up so they are not touching. Freeze for 1/2 hour minimum, 1 hour maximum.Coat the mozzarella sticks again, and freeze them, again. Pull the mozzarella sticks out of the freezer, dip them into the egg and then the breadcrumb mix, and then freeze them for another 1/2 hour minimum, 1 hour maximum. Air fry the mozzarella sticks: Set your air fryer to 390°F. Spray the air fryer basket and the mozzarella sticks with a nonstick cooking spray. Air fry the mozzarella sticks (in batches if desired or necessary, as space permits) for 6 to 8 minutes until the exterior is golden and crispy. Serve! Remove from the fryer, cool just long enough to avoid burning your tongue, and eat immediately! Source: Simply Recipes

You can never go wrong with pizza, especially a homemade one. Add this recipe to your dinner plans for a tasty meal your family will be sure to love. Prep time: 2 hours Cook time: 30 minutes Yield: Makes 2 10-12-inch pizzas Ingredients: Pizza Dough: 1 1/2 cups (355 ml) warm water (105°F-115°F) 1 package (2 1/4 teaspoons) of active dry yeast 3 3/4 cups (490 g) bread flour 2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven) 2 teaspoons salt 1 teaspoon sugar Pizza Ingredients: Extra virgin olive oil Cornmeal (to help slide the pizza onto the pizza stone) Tomato sauce (smooth, or puréed) Firm mozzarella cheese, grated Fresh soft mozzarella cheese, separated into small clumps Fontina cheese, grated Parmesan cheese, grated Feta cheese, crumbled Mushrooms, very thinly sliced if raw, otherwise first sautéed Bell peppers, stems and seeds removed, very thinly sliced Italian pepperoncini, thinly sliced Italian sausage, cooked ahead and crumbled Sliced black olives Chopped fresh basil Baby arugula, tossed in a little olive oil, added as pizza comes out of the oven Pesto Pepperoni, thinly sliced Onions, thinly sliced raw or caramelized Ham, thinly sliced Equipment: Pizza stone Pizza peel Pizza wheel Directions: Proof the yeast: Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved. After 5 minutes stir if the yeast hasn’t dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive. (Note that if you are using “instant yeast” instead of “active yeast”, no proofing is required. Just add to the flour in the next step.) Make and knead the pizza dough: Add the flour, salt, sugar, and olive oil, and using the mixing paddle attachment, mix on low speed for a minute. Then replace the mixing paddle with the dough hook attachment. Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes. If you don’t have a mixer, you can mix the ingredients together and knead them by hand. The dough should be a little sticky, or tacky to the touch. If it’s too wet, sprinkle in a little more flour. Let the dough rise: Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil. At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with. Cover the dough with plastic wrap. For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours. For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours). The longer the rise (to a point) the better the flavor the crust will have. Preparing the Pizzas Preheat pizza stone (or pizza pan or baking sheet): Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F (245°C) for at least 30 minutes, preferably an hour. If you don’t have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures. Divide the dough into two balls: Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours). Prep toppings: Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza. Flatten dough ball, and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter – 10 to 12 inches. Treat the dough gently! You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough. If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole. Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip. Brush dough top with olive oil: Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10-15 minutes. Repeat with the second ball of dough. Sprinkle pizza peel with corn meal, put flattened dough on top: Lightly sprinkle your pizza peel (or flat baking sheet) with cornmeal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into

A French crêpe is surprisingly easy to make using a simple blender batter and a nonstick skillet. They are versatile, ranging from sweet to savory. Try this strawberry crêpe recipe for a quick yet fancy breakfast. Prep time: 5 minutes Cook time: 20 minutes Yield: 6 servings (about 12 crêpes) Ingredients: 3 large eggs 2 1/3 cups milk 1/4 cup sugar 1 teaspoon vanilla Pinch of salt 2 1/3 cups (290g) flour 2 cups of hulled ripe strawberries 3 tablespoons of strawberry jam Vanilla ice cream (if desired) Butter for the pan Directions: Make the crêpe batter: In a blender, pulse the eggs, milk, sugar, vanilla, salt and flour for 7 to 10 seconds, or until the batter is smooth. Pour into a bowl. (The batter can be refrigerated, covered, for up to 3 days. If the batter thickens too much, add additional milk before cooking to thin it to the consistency of heavy cream.) Heat and grease the pan: Heat an 8- or 10-inch non-stick skillet or well-seasoned crêpe pan over medium heat until hot. Using one end of a stick of butter, coat the bottom of the pan with a thin layer of melted butter. Start cooking the crêpes: Pour 1/3 cup of batter into the center of the pan. Immediately pick up the pan and tilt and swirl it to spread the batter evenly over the bottom. Cook for 1 to 2 minutes, or until the crêpe is golden on the bottom. Flip the crêpe: Use a rubber spatula to loosen the edge of the crêpe all around. Hold the edge with your fingertips and gently, but quickly, flip the crêpe to the other side (or use a spatula if that feels more comfortable). Cook for another 30 seconds, or until the crêpe is golden on the bottom. Slide the finished crêpe onto a plate. Repeat until all the batter is used, stacking the crêpes on top of each other on the plate. Assemble the crêpes: Place one crêpe on a plate and fill it with your filling of choice. For strawberry crêpes, blend 2 cups of hulled ripe strawberries with 3 tablespoons of strawberry jam to make a smooth sauce (add additional water as needed to thin). Serve crêpes with a scoop of vanilla ice cream, some fresh sliced strawberries, and a few spoonfuls of sauce drizzled over top. If you’re not eating them right away, let the crêpes cool, then cover the stack with plastic wrap and refrigerate for up to 3 days. Reheat in a buttered skillet. Source: Simply Recipes

Fry delicious egg rolls with less oil and in less time with this air fryer recipe. We love the health benefits with air frying and the extra crispiness you can achieve. Serve these as a delicious appetizer along with the perfect dipping sauce. Prep time: 20 minutesCook time: 25 minutesYield: 12 egg rolls For the egg rolls: 1 tablespoon olive oil1 pound ground pork or chicken1 clove garlic, minced1 tablespoon grated fresh ginger1 medium carrot, shredded3 scallions, chopped3 cups shredded green cabbage1 tablespoon soy sauce1 tablespoon rice wine vinegar12 egg roll wrappersOil, for brushing For dipping: Duck saucePlum sauceSoy sauce Directions: Cook the filling: In a large skillet over medium heat, add the olive oil along with the ground pork or chicken. Break apart the meat with a spatula or wooden spoon as it cooks. Cook until the meat is cooked through, 6 to 8 minutes.Add garlic, ginger, carrot, scallions, and cabbage. Continue to cook until cabbage wilts down and is soft, another 3 to 4 minutes, stirring regularly. Season the filling with soy sauce and rice wine vinegar and take off the heat to cool. (This filling can be made in advance.) Assemble the egg rolls: Place a single egg roll wrapper on a dry surface with one point of the square facing you (like a diamond). Place about 1/4 cup of the egg roll filling mixture in the middle of the wrapper.Dip your fingers in water and run around the edges of the wrapper. Then fold the edges of the wrapper over the center and start rolling the egg roll away from you to form a tight cylinder. Place on a plate and repeat until you are out of filling. You should get at least a dozen egg rolls. Air fry the egg rolls: Place the egg rolls in the basket of your air fryer. Spray or brush them lightly with oil. Add as many as you can without stacking the egg rolls, making sure they don’t touch. Air needs to circulate around them. Brush the egg rolls lightly with oil.Place the basket in the air fryer and turn the air fryer to 350°F. Cook for 6 to 7 minutes, then flip the egg rolls, spray or brush with oil a second time on the bottom side, and cook for another 4 to 5 minutes.Finished egg rolls should be golden brown and crispy! Serve immediately. Source: Simply Recipes

This bourbon chicken recipe combines brown sugar, ginger, soy sauce and of course, bourbon to create a perfect dinner dish. The secret is the high heat, giving the chicken a crunchy, golden sear for a signature smoky flavor. Yield: Serves 6Prep time: 20 minutesCook time: 12 minutes to 18 minutes Ingredients: 3 cloves garlic 1 (2-inch) piece fresh ginger 1/2 cup apple juice 1/4 cup low-sodium tamari or soy sauce 1/4 cup bourbon 1/4 cup packed light or dark brown sugar 3 tablespoons rice vinegar 1/4 teaspoon red pepper flakes 2 pounds boneless, skinless chicken thighs or breasts 2 tablespoons cornstarch, divided 1 teaspoon kosher salt 3 tablespoons canola or vegetable oil 3 tablespoons cold water 2 large scallions Steamed rice, for serving (optional) Directions: Make the sauce. Prepare the following, adding them all to a medium bowl: Mince 3 garlic cloves. Peel and mince a 2-inch piece of ginger until you have 1 tablespoon. Add 1/2 cup apple juice, 1/4 cup low-sodium soy sauce, 1/4 cup bourbon, 1/4 cup packed brown sugar, 3 tablespoons rice vinegar, and 1/4 teaspoon red pepper flakes. Whisk until the sugar is fully dissolved. Coat the chicken in cornstarch. Cut 2 pounds boneless, skinless chicken thighs or breasts into 1-inch chunks, discarding any large pieces of fat, and place in a large bowl. Add 1 tablespoon of the cornstarch and 1 teaspoon kosher salt, and toss until evenly coated. Brown the chicken. Heat a flat-bottomed wok or large frying pan over high heat. Add 3 tablespoons canola or vegetable oil and the chicken and spread into an even layer. (It’s ok if some of the chicken is not touching the bottom of the pan.) Let cook undisturbed until golden-brown and seared on the bottom, 5 to 7 minutes. Simmer in the sauce. Reduce the heat to medium and add the sauce mixture. Stir to thoroughly coat the chicken and let simmer until reduced by half, 6 to 9 minutes. Meanwhile, mix the remaining 1 tablespoon cornstarch and 3 tablespoons cold water in a small bowl, and thinly slice 2 large scallions. Simmer and thicken the sauce. Add the cornstarch mixture to the pan and stir until fully dissolved and combined. Continue cooking, stirring often, until the sauce thickens, is glossy, and coats the chicken, 1 to 2 minutes. Garnish and serve over rice. Serve the chicken over rice if desired and garnish with the sliced scallions. Source: The Kitchn

We’ve got you covered for dinner. A baked salmon recipe is quick and easy with minimal work. It also makes for an easy clean-up! Prep time: 20 minutes Cook time: 10 minutes Yield: serves 4 Ingredients: Extra virgin olive oil 4 6-ounce salmon fillets Salt Freshly ground black pepper 2 small or 1 large mango, not overly ripe (1 to 1 1/2 pounds of mango) 2 just ripe avocados 1/4 cup minced red onion 1 serrano chile, minced (with seeds for more heat, without for less) 2 limes, juiced (about 4 Tbsp lime juice) Directions: Preheat oven to 400°F. Prep the mangos: While the oven is preheating, prep the mangos. Either peel and then cut away the mango flesh from the core seed, and then cut the mango into 1/3-inch cubes, or follow the instructions here on How to Cut a Mango. Set the cut mango aside in a medium bowl. Bake the salmon fillets: Line a roasting pan with aluminum foil. Spread some olive oil on top of the foil. Coat the salmon fillets with olive oil and lay, skin side down, on the foil lined roasting pan. Sprinkle with salt. Place in the 400°F oven and cook for 10 minutes. Make the avocado mango salsa: While the salmon is cooking, prep the avocados. Cut the avocados in half. Remove the seeds. Score the inside of the avocados with a small knife in a cross hatch pattern. Scoop out the avocado pieces and add them to the bowl with the cut mango pieces. Add the minced red onion, serrano chile, and lime juice to the bowl. Sprinkle with a little salt. Gently fold the ingredients together. Serve the salmon fillets with a generous portion of avocado mango salsa. Tried out this recipe? Tag us on Instagram @cosmokitchenproducts! Source: Simply Recipes

Try this delicious recipe for a sweet tart cookie with a rich, tender crumb. Almonds take this dessert to the next level with fragrant warm notes of toasted nuts. Prepare these for a memorable occasion the whole family will love. Yield: 2 dozen Ingredients: 1/2 cup whole, skin-on almonds 2 1/4 cups all-purpose flour, divided 1/2 teaspoon salt 2 sticks (8 ounces) unsalted butter, at room temperature 1 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup seedless raspberry jam 1/2 cup powdered sugar Directions: Toast the almonds. Toast the almonds in a small frying pan over medium heat, stirring frequently, until fragrant, 8 to 10 minutes. Set aside until cooled completely, about 20 minutes. Make almond flour. Place the cooled almonds and 1/2 cup of the flour in a food processor fitted with a blade attachment and process to a fine meal. Add the remaining 1 3/4 cups flour and salt, pulse to just combine, and set aside. Cream the butter and sugar. Place the butter and sugar in a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer and a large bowl.) Beat on medium speed until fluffy and lightened in color, about 3 minutes. Add the egg and vanilla. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla beat on medium speed until well-combined, about 1 minute. Add the flour. Stop again and scrape down the sides of the bowl. Add the flour mixture and mix on low speed until just incorporated, about 30 seconds. Divide the dough. Remove the bowl from the mixer and give the dough a few stirs with a rubber spatula, scraping the bottom of the bowl, to ensure that all of the ingredients are evenly incorporated. Divide the dough into 2 equal portions, about 4 1/2 ounces each. Chill the dough. Press each piece of dough into a 5×7-inch rectangle. Wrap each piece in plastic wrap and refrigerate until firm, about 1 hour. Roll the dough. Working with 1 piece of dough at a time, remove the dough from the refrigerator and unwrap. Sandwich the dough between two pieces of parchment paper and roll out to 1/4-inch thick. Cut the cookie bottoms. Use a 2-inch regular or fluted round cutter to cut as many rounds from the dough as possible. Place 12 rounds on a parchment paper-lined baking sheet and chill for 30 minutes. Repeat rolling and cutting the dough scraps, chilling the dough if it becomes too soft to get a clean cut. These rounds will be the bottoms of the cookies. Cut the cookie tops. Roll the remaining rectangle of dough out like the first. Use the 2-inch cutter to make rounds again, then use a 1-inch cutter to make a hole in the center of each round. Remove the center rounds (these can be baked off separately); these will be the tops of the cookies. Place the tops on another parchment-lined baking sheet. Repeat rolling and cutting any dough and scraps and chill the cookie tops for 30 minutes. Heat the oven. While the cookies are chilling, arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Bake the cookies. Bake the cookies until lightly golden-brown, 9 to 11 minutes. Cool completely before filling. Fill and decorate. Spread each cookie bottom with 1 teaspoon of raspberry jam and top with a cookie top. Use a fine-mesh strainer and sprinkle the tops of the cookies with powdered sugar just before serving. Source: the Kitchn

Skip standing by the stove and let your oven do the work with this french toast casserole recipe. You get all the best parts of a classic french toast with less effort. Try this out for this weekend’s breakfast, just make it and refrigerate overnight. Ingredients: For the Casserole: 1 large loaf good-quality French loaf, sourdough, ciabatta, or challah (enough to yield 10 cups of chunks of bread) 1/2 cup (45g) chopped pecans 5 large eggs 1 1/2 cups whole milk 1/4 cup (50g) granulated sugar Zest from one medium orange (optional) 1/2 teaspoons ground cinnamon 1/4 teaspoon salt For the topping: 4 tablespoons unsalted butter, melted 3 tablespoons (40g) dark brown sugar 1 teaspoon ground cinnamon Pinch of salt Optional topping for serving: Dried cranberries Powdered sugar Maple syrup Directions: Preheat the oven to 375F (190C). Place an oven rack in the center position. Slice the bread into 1-inch slices and then cut them into 1-inch cubes. You can also tear the bread apart with your hands. Leave the crusts on. Layer the bread and pecans in a baking dish: Lightly grease a 2-quart (if you want thicker slices) or 3-quart baking dish (if you want thinner slices) with cooking spray or butter. Add enough bread cubes to cover the bottom. Sprinkle a few tablespoons of pecans on top. Continue layering the bread chunks and pecans. Prepare and add the custard: In a small bowl, whisk the eggs together. Add the milk, sugar, orange zest, 1/2 teaspoon of cinnamon, and salt, and mix well. Pour the egg and milk mixture evenly over all the bread chunks. (I found it easier to pour the mixture into a large measuring cup with a spout first before pouring the mixture over the bread.)At this point, the casserole can be baked right away, or covered and refrigerated overnight. Drizzle with topping: In another bowl, mix the melted butter with the brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Using a spoon, drizzle the mixture evenly over all the bread chunks. Bake the casserole for 35 to 45 minutes. I baked mine for about 38 minutes. Leave the casserole in the oven longer if you want the chunks of bread on the top to be more brown and crunchier. Remove the casserole from the oven and let it cool for about 10 minutes before serving. Sprinkle dried cranberries and dust powdered sugar on top, if you like. Serve with maple syrup at the table. Source: Simply Recipes

Acai is a great fruit packed with antioxidants and omega-3 fatty acids. Try this recipe containing unsweetened frozen puree for a delicious flavor with slight olive oil notes. Add the classic toppings for a bowl loaded with fiber. Ingredients: Two 4-ounce packets unsweetened frozen acai puree 1 medium banana 1/2 cup blueberries 1 tablespoon honey 3 tablespoons granola 2 tablespoons pomegranate seeds 1 tablespoon unsweetened coconut flakes Directions: Break the frozen acai up a little by slapping the sealed packets on the countertop or hitting them with a meat mallet. Blend the berries with 1/2 the banana, 1/4 cup of the blueberries and the honey in the blender, stopping to stir and break up the mixture as needed, until it’s the consistency of a thick smoothie; transfer to a cereal bowl. Slice the remaining 1/2 banana. Arrange the slices, the remaining 1/4 cup blueberries, granola, pomegranate seeds and coconut flakes in neat piles or rows on top of the acai. Source: Food Network

Bake a delicious strawberry tart with a sweetened mascarpone base. The combination of balsamic vinegar and sweetened strawberries is a perfect match for those who haven’t tried it. Learn how below. Prep time: 1 hour 30 minutes Cook time: 35 minutes Yield: serves 6 to 8 Ingredients: Tart Shell 1 sheet of puff pastry, thawed 1 egg whisked Filling and Glaze 2 lbs strawberries, stemmed and quartered 1/2 cup granulated sugar 1 Tbsp orange zest, divided 1 teaspoon lemon juice 12 ounces mascarpone cheese (can also use 8 ounces mascarpone mixed in with 4 ounces of ricotta or 4 ounces of whipped cream) 1/2 teaspoon vanilla 1/3 cup confectioner’s sugar (powdered sugar) 1 Tbsp balsamic vinegar (substitute a teaspoon of lemon juice if you don’t have balsamic) Directions: Roll out puff pastry sheet to 15×5 inches or 12×12 inches. Place on a baking sheet. Fold the edges over to form a border. Prick bottom of pasty with tines of a fork. Chill for 20 minutes. Preheat oven to 400°F. Use a pastry brush to brush on egg wash over exposed surfaces. Place in hot oven and cook until nicely browned all over, about 15 minutes. Remove from oven to a rack, let cool completely. Macerate strawberries in sugar: Gently combine strawberries, half of the orange zest, and the granulated sugar in large bowl so that the strawberries are coated with sugar. Let sit to macerate for 30 minutes. Make mascarpone base: Mix together the mascarpone cheese, confectioner’s sugar, the remaining orange zest, lemon juice and the vanilla in a medium bowl until well combined. Refrigerate until needed. Make strawberry balsamic glaze: After the strawberries have macerated for 30 minutes, place a sieve over a bowl and drain the liquid out of the strawberry mixture into the bowl. Take that strawberry liquid and put it in a small saucepan. Add a tablespoon of balsamic vinegar to the saucepan, and bring to a boil on medium high heat. Boil until the liquid has reduced to the consistency of syrup, remove from heat and let cool. Assemble the tart: Spread the mascarpone mixture over the bottom of the tart shell. Arrange the strawberries on top of the mascarpone mixture. Use a pastry brush to brush on the balsamic glaze. Sources: Simply Recipes