“Melt in Your Mouth” chicken cooked in an air fryer combines the convenience of quick cooking with the tender, juicy results you’d expect from a longer bake.

This recipe usually involves a creamy, flavorful topping on tender chicken breasts. Here’s how to make this delightful dish in your air fryer:

Ingredients:

4 boneless, skinless chicken breasts
1/2 cup mayonnaise or Greek yogurt (for a healthier option)
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp seasoned salt
1/2 tsp black pepper
1 tsp herbs (such as dried parsley, chives, or Italian seasoning)
Cooking spray

Equipment:

Air fryer
Small mixing bowl
Measuring spoons

Instructions:

Prepare the Chicken:

If the chicken breasts are very thick, you might want to pound them slightly to an even thickness to ensure even cooking.

Pat the chicken breasts dry with paper towels to remove excess moisture. This helps the topping adhere better and improves cooking.

Mix the Topping:

In a small bowl, combine the mayonnaise (or Greek yogurt), grated Parmesan cheese, garlic powder, seasoned salt, black pepper, and herbs.

Mix until well blended.

Apply the Topping:

Spread the mayonnaise mixture evenly over the top of each chicken breast. Ensure it covers the chicken generously to form a good crust.

Preheat the Air Fryer:

Preheat your air fryer to 375°F (190°C) for about 3-5 minutes. This ensures the chicken starts cooking as soon as you place it inside.

Cook the Chicken:

Spray the air fryer basket with cooking spray to prevent sticking. Place the chicken breasts in the basket, spacing them evenly.

Cook for about 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The exact time will depend on the thickness of your chicken breasts.

Halfway through the cooking time, you can gently flip the chicken if desired, although it’s not necessary. Flipping is optional since the topping is primarily on one side.

Serving:

Once cooked, let the chicken rest for a few minutes before serving. This helps the juices redistribute throughout the meat, making it even more tender.

Serve hot, perhaps with a side of steamed vegetables, a fresh salad, or over a bed of cooked rice or pasta.

Tips for Success:

Mayonnaise vs. Greek Yogurt: Using mayonnaise will give you a creamier and slightly richer taste, while Greek yogurt is a great alternative if you’re looking for a healthier option with less fat.

Check Doneness: Using a meat thermometer to check the internal temperature of the chicken is the best way to ensure it’s fully cooked without drying it out.

This recipe is incredibly simple and perfect for a quick dinner that doesn’t skimp on flavor. The air fryer ensures that the chicken stays moist and tender inside, while the creamy, cheesy topping adds a delicious richness that truly melts in your mouth.

Indulge in a Southern classic with our recipe for Fried Green Tomatoes – a dish that embodies the essence of comfort food with a delightful twist. With its crispy exterior and tangy green tomato flavor, this recipe promises to be a crowd-pleaser for any occasion.

To start, gather your ingredients, including plump green tomatoes, eggs, milk, all-purpose flour, cornmeal, breadcrumbs, coarse kosher salt, ground black pepper, and vegetable oil for frying. Each component plays a crucial role in creating the perfect balance of flavors and textures.

Begin by slicing the green tomatoes into hearty 1/2-inch thick rounds, ensuring each slice is substantial enough to hold up during the frying process. Discard the ends to ensure uniformity in size and shape, setting the stage for a visually appealing presentation.

Next, prepare the batter by whisking together eggs and milk in a shallow bowl, creating a rich and creamy mixture that will help adhere the coating to the tomatoes. In another bowl, combine the all-purpose flour, cornmeal, breadcrumbs, coarse kosher salt, and ground black pepper, forming a seasoned coating that will provide a satisfying crunch with every bite.

Now, it’s time to coat the tomato slices. Dip each slice into the egg and milk mixture, allowing any excess to drip off, before dredging it in the seasoned flour mixture, ensuring an even coating on all sides. This process creates a robust outer layer that will crisp up beautifully when fried to perfection.

Heat vegetable oil in a deep skillet or frying pan until it reaches the ideal temperature for frying – around 350°F (175°C). Carefully place the coated tomato slices into the hot oil, taking care not to overcrowd the pan, which can lead to uneven cooking.

Fry the tomatoes until golden brown and crispy on both sides, flipping them halfway through to ensure even browning. Once cooked to perfection, transfer the fried green tomatoes to a plate lined with paper towels to drain any excess oil, allowing them to retain their crispiness and prevent them from becoming greasy.

Serve the fried green tomatoes hot and fresh, accompanied by your favorite dipping sauce or condiment for an extra burst of flavor. Whether enjoyed as an appetizer, side dish, or even a standalone snack, these delectable delights are sure to leave a lasting impression on your taste buds. So go ahead, indulge in the irresistible allure of Fried Green Tomatoes – a true Southern classic that never fails to delight!

Ingredients

•  4 large green tomatoes
•  2 eggs
•  1/2 cup milk
•  1 cup all-purpose flour
•  1/2 cup cornmeal
•  1/2 cup bread crumbs
•  2 teaspoons coarse kosher salt
•  1/4 teaspoon ground black pepper
•  1 quart vegetable oil for frying

Instructions:

1. Prepare the Tomatoes:

•  Wash the green tomatoes thoroughly and pat them dry with paper towels.
• Slice the tomatoes into 1/2-inch thick rounds, discarding the ends to ensure uniformity.

2. Prepare the Batter:

•  In a shallow bowl, whisk together the eggs and milk until well combined.

3. Prepare the Coating:

•  In a separate shallow bowl or plate, combine the all-purpose flour, cornmeal, bread crumbs, coarse kosher salt, and ground black pepper. Mix well to ensure even distribution of seasonings.

4. Coat the Tomatoes:

•  Dip each tomato slice into the egg and milk mixture, allowing any excess to drip off.
•  Dredge the coated tomato slice in the seasoned flour mixture, ensuring an even coating on all sides.Press gently to adhere the coating to the tomato.

5. Fry the Tomatoes:

•  In a large skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
•  Carefully place the coated tomato slices into the hot oil, making sure not to overcrowd the pan.
•  Fry the tomatoes in batches for 2-3 minutes on each side, or until golden brown and crispy.
•  Use a slotted spoon or tongs to transfer the fried green tomatoes to a plate lined with paper towels to drain excess oil.

6. Serve:

•  Serve the fried green tomatoes hot and crispy, garnished with a sprinkle of additional salt if desired.
•  Enjoy them as a delicious appetizer, side dish, or snack, paired with your favorite dipping sauce or condiment.

7. Optional:

•  For an extra kick of flavor, you can add a dash of cayenne pepper or paprika to the seasoned flour mixture.
•  Feel free to experiment with different coatings or spices to customize the flavor to your liking.

Now, you’re ready to enjoy the crispy, tangy goodness of these homemade Fried Green Tomatoes!

Zesty Marinated Cucumber, Onion, and Tomato Salad

If you’re searching for a dish that embodies the essence of summer, look no further than this Marinated Cucumber, Onion, and Tomato Salad. This salad is a celebration of simplicity, where fresh, garden-picked vegetables are the star of the show, enhanced only by a tangy, homemade dressing. Perfect for those warm days when you crave something light yet satisfying, this salad brings together the crispness of cucumbers, the subtle sweetness of ripe tomatoes, and the sharp bite of red onions, all wrapped in a flavorful vinaigrette.

The beauty of this dish lies in its versatility. Whether you’re planning a casual backyard barbecue, a picnic in the park, or a weeknight dinner, this salad fits seamlessly into any menu. It’s not only quick and easy to prepare but also incredibly adaptable. You can personalize it to suit your palate or use it as a base for more elaborate creations by adding your favorite vegetables or herbs.

One of the most appealing aspects of this salad is the way the vegetables absorb the marinade. The longer they sit, the more the flavors meld together, creating a harmony that elevates each bite. This makes it an ideal make-ahead dish, perfect for those times when you want to prepare something in advance without sacrificing taste or texture. The salad can be made a few hours before serving, allowing you to focus on other dishes or simply enjoy your time with family and friends.

Ingredients:

2 large cucumbers, thinly sliced.

1 large red onion, thinly sliced.

3 large tomatoes, diced.

¼ cup fresh parsley, chopped (optional, for garnish).

Salt and pepper to taste.

For the Dressing:

¼ cup olive oil.

2 tablespoons red wine vinegar.

1 tablespoon lemon juice.

1 teaspoon honey (optional).

2 cloves garlic, minced.

1 teaspoon dried oregano.

Salt and pepper to taste.

Instructions:

Step 1

Rinse the cucumbers, tomatoes, and red onion thoroughly.

Step 2

Slice the cucumbers and red onion thinly, and dice the tomatoes into bite-sized pieces.

Step 3

Transfer the vegetables to a large bowl.

Step 4

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey (if using), minced garlic, dried oregano, salt, and pepper until well mixed.

Step 5

Pour the dressing over the prepared vegetables.

Step 6

Gently toss to coat everything evenly.

Step 7

Cover the bowl and refrigerate for at least 30 minutes to let the flavors blend.

Step 8

Before serving, toss the salad again to ensure the dressing is evenly distributed.

Step 9

Adjust seasoning with salt and pepper if needed. Garnish with chopped parsley for added color and flavor. Serve chilled.

Pro Tips:

Use Fresh Veggies: Opt for ripe tomatoes, crisp cucumbers, and fresh onions for the best flavor.

Uniform Slicing: Slice vegetables evenly for consistent marination.

Salt Cucumbers: Sprinkle cucumbers with salt and let them drain to reduce excess moisture.

Marinate Well: Allow the salad to sit in the fridge for at least 30 minutes to enhance flavors.

Customize Dressing: Adjust vinegar, lemon juice, or honey to suit your taste preferences.

Add Crunch: Incorporate additional veggies or toasted nuts for extra texture.

Herb Variations: Experiment with different herbs like basil or dill for varied flavors.

Nutrition Information (Per Serving):

Calories: ~120 kcal.

Carbohydrates: ~8g.

Sugars: ~4g.

Dietary Fiber: ~2g.

Protein: ~2g.

Fat: ~10g.

Saturated Fat: ~1.5g.

Monounsaturated Fat: ~7g.

Polyunsaturated Fat: ~1g.

Cholesterol: 0mg.

Sodium: ~75mg (varies with added salt).

Potassium: ~300mg.

Vitamin A: ~20% of the Daily Value (DV).

INGREDIENTS FOR Quick N Easy Tuscan White Bean Soup Recipe

Ingredients

⭐1/4 Cup Olive Oil extra virgin

⭐1 Small Onion diced

⭐2 Medium Shallots chopped

⭐4 Cloves Garlic mashed

⭐2 Carrots chopped into coins

⭐2 Celery Stalks diced

⭐3 15 Ounce Cans Cannellini Beans drained and rinsed

⭐2 Bay Leaves

⭐1 Tablespoon Italian Seasoning

⭐1/2 Teaspoon Red Pepper Flakes

⭐5-6 Cups Vegetable Broth

⭐1/2 Teaspoon Sea Salt

⭐1/4 Teaspoon Ground Black Pepper

⭐3 Cups Fresh Spinach

DIRECTIONS FOR QUICK AND EASY Tuscan White Bean Soup RECIPE:

⭐Place a large pot over medium-low heat and add the olive oil.

⭐Saute the garlic, shallots, and onions in the olive oil for three to four minutes.

⭐ After that, add the celery and carrots and sauté for a further 7 to 10 minutes. Ensuring the development of flavors is crucial.

⭐After draining and washing, add the cannellini beans to the pot with the vegetable stock, salt, pepper, bay leaves, and Italian seasoning.

⭐After bringing your mixture to a boil, lower the heat to a simmer, cover, and cook for an additional fifteen minutes.

To remove and dispose of the bay leaves, remove the cover.

⭐After that, pour two cups of the soup into a high-speed blender and process until smooth.

⭐Pour your soup back into the pot and give it a good swirl.

⭐Turn in the spinach and toss to wilt it.

⭐ Garnish your soup with a slice of crusty bread and some fresh herbs, then serve and savor!

NOTES:

Before adding the oil, preheat your pot on the burner. This will assist in keeping objects from adhering to the pot.

In instead of cooking onions, use shallots in this recipe. Shallots provide a more delectable soup because of their buttery element and sweeter flavor! You should always browse the vegetables in the pan. This contributes to the soup’s increased flavor. While you don’t have to blend the entire soup, blending about 1/3 of it will make the soup creamier. Whether blended or not, this soup tastes great! Cannellini beans are used in this dish, although any white bean would work in their place if necessary.

Banana chocolate squares
INGREDIENTS
• 1 cup of sugar
2 eggs
• 1 cup of oil
• 1 cup of milk
• 1 cup of hot water
• 3 ½ tablespoons of cocoa
• 2 cups of flour
• 10 g of baking powder
• 3 bananas
• 250 ml of cream
• 120 g/1 cup of milk chocolate
• pistachios
.
METHOD

Beat eggs with sugar. Add oil, milk, hot water, cocoa, flour and baking powder. Mix together. Grease the bottom of the mold with butter and place banana slices. Pour the prepared mixture.
It costs 40 and 180 dollars / 350 dollars.
Bring the cream and milk chocolate to a boil. Pour the cooked ganache over the tart. Sprinkle with pistachios

Finally, here it is – The perfect french fries recipe! Based on a ground-breaking method from the legendary Kenji López-Alt’s The Food Lab, these hot chips are so crispy they stay that way even after they’ve gone cold. It’s rare to find fries this good even at up-market bistros!

There’s nothing more deflating than going to all the effort of making your own fries from scratch, only to find they start losing crispiness before they even hit the table. Which is what happens if you use the standard way of cooking homemade fries – soaking in water followed by a double fry.

Well, it’s taken me years but with the help of the impressively thorough french fry research documented in Kenji López-Alt’s The Food Lab, Chef JB and I have finally nailed down the recipe for the perfect homemade french fries. Fluffy on the inside, crispy on the outside – and stays crispy well beyond the time it takes to eat the fries and, say, a big juicy Cheeseburger. The ideal french fry!

Ingredients

▢1 kg / 2 lb (3 – 4) floury potatoes (Note 1, Aus: Sebago/dirt aka brushed, US: Russet/Idaho, UK: Maris Piper, King Edward)
▢2 tbsp white vinegar (Note 2)
▢1 tbsp cooking salt / kosher salt (Note 3)
▢1 litre/quart canola/vegetable oil
SEASONING (CHOOSE):
▢Salt – table salt or sea salt flakes
▢Shaker fries seasoning
▢Rosemary salt
▢Nori salt (coming soon)

Instructions

Cut: Peel the potatoes. Cut into 6 mm / 1/4″ French fries using a serrated knife. (Note 4)
Keep cut fries submerged in a bowl of water to prevent them from going brown while you cut the remainder. (No need for actual soaking beyond this.)
Rinse: Transfer potatoes to a colander and rinse under tap water for 15 – 20 seconds.
Simmer: Place fries in a large pot with 2 litres/quarts of cold tap water, vinegar and salt. Bring to a boil over high heat then immediately reduce stove to low so the surface is rippling gently (Note 5), not big bubbles. Cook for 10 minutes then carefully remove using a slotted spoon into a colander (do not tip into colander, fries will break).
Dry 5 min: Spread the fries on 2 tea towel lined trays. Leave to steam dry for 5 minutes.
Pot: Pour 3 cm / 1.2″ of oil in a pot that is at least 10cm/4″ high (⚠️for safety, need at least 7 cm / 3″ from oil surface to rim of pot, Note 6)
Separate the fries into 3 Batches (for cooking).
FRY #1

Heat oil to 205°C/400°F over medium high heat.
⚠️10 sec pause (Note 7): Lower 1/3 of Batch 1 fries into the oil using a slotted spoon. WAIT 10 seconds, add another 1/3 of the fries, wait 10 seconds, then add the remaining Batch 1 fries.
50 sec fry: Fry for 50 seconds, moving them around once or twice. Then remove with a slotted spoon onto 2 paper towel lined trays, spread out in a single layer. The fries will still be white and floppy.
Repeat Fry #1 with Batches 2 and 3, ensuring the oil is back at 205°C/400°F before cooking.

FRY #2
30 min cool: Leaves fries to cool for 30 minutes.
Line a large bowl with paper towels – for draining and tossing.
Fry #2: Heat oil to 205°C/400°F. Fry half the French fries for 4 minutes, moving them around twice, or until golden brown and crispy. Drain in the lined bowl, then repeat with remaining fries.
SEASON & SERVE!
Sprinkle fries with salt or seasoning or choice. (Note 8) Toss and serve!
Fries will stay crispy even once cool. See note for large batch cooking tip.

Hello everyone! Today, I’m excited to share a delicious and nutritious recipe for Zucchini and Cabbage Fritters. These fritters are a perfect combination of fresh vegetables, cheese, and spices, making them an ideal snack or side dish. Let’s get started!

Preparation Time:

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Ingredients:

Zucchini, grated: 300g
Cabbage, shredded: 250g
Carrot, grated: 1 medium
Salt: 1/4 tsp (for marinating vegetables)
Green onion, finely chopped: 20g
Black pepper: 1/6 tsp
Garlic powder: 1/5 tsp
Chili powder: 1/4 tsp
Salt: 1/4 tsp (for seasoning)
Eggs: 2
Breadcrumbs: 4 tbsp
Cornstarch: 2 tbsp
Mozzarella cheese, grated: 70g
Cooking oil: 1 tbsp (for mixture)
Additional breadcrumbs for coating
Cooking oil: 2 tbsp (for frying)

Directions:

Prepare the Vegetables:
Grate the zucchini and carrot. Shred the cabbage finely.
Place the grated zucchini, carrot, and shredded cabbage in a large bowl.
Sprinkle with 1/4 tsp of salt and let them marinate for 10 minutes to release excess moisture.
After 10 minutes, squeeze out the excess liquid from the vegetables.
Mix the Ingredients:
In a large mixing bowl, combine the marinated vegetables with the chopped green onion.
Add black pepper, garlic powder, chili powder, and 1/4 tsp of salt. Mix well.
Beat the eggs and add them to the mixture.
Stir in 4 tbsp of breadcrumbs, 2 tbsp of cornstarch, and the grated mozzarella cheese.
Add 1 tbsp of cooking oil and mix until everything is well combined.
Form the Fritters:
Take a small portion of the mixture and shape it into a patty.
Coat each patty with additional breadcrumbs for extra crispiness.
Fry the Fritters:
Heat 2 tbsp of cooking oil in a large frying pan over medium heat.
Fry the fritters in batches, cooking for about 3-4 minutes on each side, or until golden brown and crispy.
Remove the fritters from the pan and place them on a plate lined with paper towels to drain excess oil.
Serving Suggestions:

Serve the fritters hot with your favorite dipping sauce or a side of sour cream.
They make a great appetizer, snack, or side dish to accompany any meal.
Cooking Tips:

Make sure to squeeze out as much moisture as possible from the vegetables to ensure crispy fritters.
Adjust the seasoning to your taste preference.
Nutritional Benefits:

These fritters are packed with vegetables, providing essential vitamins and minerals.
The mozzarella cheese adds a good source of protein and calcium.
Dietary Information:

This recipe is vegetarian and can be made gluten-free by using gluten-free breadcrumbs.
Storage Tips:

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a frying pan or oven to retain their crispiness.
Why You’ll Love This Recipe:

These fritters are easy to make, healthy, and delicious.
Perfect for satisfying your cravings for something crispy and savory.
Conclusion:

Thank you for watching, commenting, and liking! I hope you enjoy these Zucchini and Cabbage Fritters as much as I do. They’re a perfect addition to any meal. Bon appétit!

Looking for a light and flavorful soup to keep you going throughout the summer? Beet soup is the best option! In addition to being delicious, this dish is full with nutrients that will keep you going all day long. Here is a basic yet delicious beet soup recipe that you will want to make time and time again.

What you need:

Peel and dice four medium beets.

One sliced onion

2 minced garlic cloves

Vegetable broth, 4 cups

a tablespoon of canola oil

tbsp of apple cider vinegar

Toss with salt and pepper.

Topping options: sour cream or plain Greek yogurt

As an optional garnish, you can use fresh dill or parsley.

Instructions:

For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)

Warm the olive oil in a big saucepan over medium heat. Cook for approximately 5 minutes, or until the onion is softened and aromatic, adding minced garlic and diced onion.

For a further 5 minutes, sauté the diced beets to let the flavors combine.

Add the veggie broth and cook until just beginning to boil. Simmer, covered, for 20–25 minutes, or until beets are soft, over low heat.

Puree the soup with an immersion blender once the beets are cooked until it’s smooth and creamy. Also, you may mix the soup in portions until it’s completely smooth after gently transferring it to a blender.

Garnish the soup with salt and pepper, and then stir in the apple cider vinegar. Season with salt for taste and vinegar for acidity as desired.

Spoon the beet soup into individual bowls and top with a swirl of sour cream or plain Greek yogurt for a velvety finish. For a splash of color and a little of zest, sprinkle with some fresh parsley or dill.

Feel free to serve the soup warm or cooled; the choice is yours. All summer long, savor its healthy benefits and bright tastes!

Beet Soup’s Advantages:

Beets are nutrient dense because they contain several beneficial nutrients, such as vitamin C, potassium, folate, and antioxidants.

Benefits to Heart Health: Research has demonstrated that the nitrates included in beets can assist in reducing blood pressure and enhancing cardiovascular wellness.

Digestive Support: Beets’ high fiber content helps with digestion and supports a healthy digestive tract.

To sum up, this beet soup is a healthy and delicious complement to your summertime menu rotation. This dish is sure to be a hit with your family and friends week after week thanks to its eye-catching appearance, delicious taste, and plenty of health benefits. Try it out and enjoy a little bit of summer with every spoonful!

Caramel Apple Cinnamon Roll Lasagna is fun and delicious combo of classic caramel apple pie and yummy cinnamon rolls. This awesome fall treat (just like this amazing Apple Crumb Cake) is delicious dessert, but it is great idea for easy breakfast casserole, too.

Ingredients

• 2 cans cinnamon rolls
• 4 large apples- peeled and diced (Granny Smith or Golden Delicious)
• ½ cup sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon cornstarch
• ¼ –1/3 cup caramel sauce (or salted caramel sauce if you prefer)

How To Make Caramel Apple Cinnamon Roll Lasagna

1. Preheat the oven to 375 F and spray glass or ceramic 8 x 8 x 2 inch dish with nonstick spray( I used 7 x 9 x 2 inch ceramic dish).
2. In a bowl stir together diced apples, sugar, corn starch, cinnamon and nutmeg to coat evenly.
3. Cut cinnamon rolls in ¼ inch slices and then roll it out on floured work surface until thin. Dust it with flour because they are too sticky and they will fall apart when rolling out. You can dust your hands with flour and press it to thin it out if you find that easier.
4. Arrange first layer of flattened cinnamon rolls at the bottom and sides of a dish. Press them with your hands to seal them well.
5. Spread half of apples from the filling and drizzle 2-3 tablespoons of caramel sauce on top. Cover with another layer of flattened cinnamon rolls.
6. Spread remaining apples and drizzle again with caramel sauce. Cover with remaining flattened cinnamon rolls.
7. Cover with aluminum foil and bake 30 minutes. Then remove the foil and bake another 10-15 minutes until the top are golden brown.
8. Cool at least 30 minutes, drizzle with icing(that came with cinnamon rolls) slice and serve.