Air Fryer Shrimp with Garlic Butter

Every time, these shrimp cooked in the air turn out wonderfully juicy and tender! They take less than ten minutes to prepare and are covered in a decadent garlic butter sauce. For the ideal meal, enjoy them with a wedge of lemon and a scoop of rice!

Oh, delicious, juicy, buttery, garlic shrimp. One of my favorite simple meals. If you’re a lover of garlic butter shrimp, then you’ve come to the right place!

Ingredients for Air Fryer Shrimp with Garlic Butter

1. jumbo size fresh, raw shrimp
2. olive oil
3. salt + pepper
4. garlic powder
5. onion powder
6. unsalted butter
7. fresh garlic
8. lemon
9. red pepper flakes, optional
10. fresh chopped parsley, optional

How to Cook Shrimp in the Air Fryer – Step by Step

Step 1: coat the shrimp

Put the shrimp in a big bowl and season with salt, black pepper, onion powder, garlic powder, and olive oil. Toss in the coat.

Step 2:  Air fryer

Set the air fryer’s temperature to 400 degrees. Add the shrimp to the air fryer in a single layer without overlapping after misting the basket with olive oil spray. Shrimp should be air-fried for six minutes, or until they are opaque, curled, and pink. Proceed with the leftover shrimp

.Step 3: Make garlic butter

Melt the butter in a small skillet or sauce pan over medium-low heat as the shrimp cook in the air fryer. Add the garlic and heat for 30 seconds or until fragrant. After turning off the heat, mix in the lemon juice, salt, red pepper flakes, garlic powder, and parsley, if using.

Step 4: Serve

Serve the cooked shrimp with rice, if preferred, and drizzle with garlic butter.

Note:

• Use fresh garlic in the sauce
• Cook your airfryer shrimp in batches
• Preheat your airfryer
• Stroing leftovers

Pineapple Chicken and Rice

Dinner recipe for pineapple chicken and rice. Rice is paired with tender chicken that has been cooked in a sweet pineapple honey Dijon sauce.

Methods for serving children

For the children, I diced a slice of pineapple and a child-sized quantity of chicken into bite-sized pieces. I put the rice, pineapple, chicken, and sauce in a bowl and mix everything together. The sweetness is a huge hit with the kids.

To plate

Make a bed of rice and lay the chicken on top. Spoon extra sauce over the chicken. Top with a pineapple slice or two.

Ingredients:

• 1 and a half pounds of chicken breasts without bones
• 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1 teaspoon dried thyme
• 1 can 20 oz. of pineapple slices (save the juice for the sauce)
• One tablespoon of cornflour
• 1/4 cup Dijon mustard, 1/4 cup honey, and 2 chopped garlic cloves
• Four servicings of cooked rice.

Instructions

1. Combine pepper, salt, and thyme to season chicken.

• The chicken is browned in the vegetable oil over medium heat.
• Slices of pineapple should be drained; save the juice.
• Mix cornstarch with 2 ounces of pineapple juice and reserve.
• Put the remaining juice, mustard, honey, and garlic in a separate bowl.
• Cover the pan, lower the heat, and add the dijon mixture.
• Simmer for fifteen minutes.
• Take off the chicken from the skillet.
• After adding the cornstarch mixture to the pan and stirring it, bring it to a boil.
• Stir for a duration of two minutes.
• Return the chicken to the pan and lower the heat. To ensure the chicken is well coated with sauce, flip it over in the pan.
• Slices of pineapple should be added to the pan and covered for two to three minutes to heat through.
•  serve over
  

  rice.

Restaurant-Style Buffalo Chicken Wings

Try making these spicy buffalo chicken wings, which are reminiscent of the food offered at a well-known restaurant chain. You will adore them if you have ever had them.

When you’re wanting hot, flavorful wings, there’s no need to order takeout or even place a carryout order. The next time you’re craving Buffalo wings, try this highly recommended recipe instead. This is going to be your new favorite hot wings recipe, so grab some celery sticks and your favorite dipping sauce.

Wings that are too hot or dry will never let you down again!

Ingredients:

• ½ cup flour for all purposes

• 1/4 tsp finely ground paprika
• One-half teaspoon of cayenne
• One-half teaspoon of salt
• Ten fried chicken wings
• Two cups of vegetable oil, or more if needed, for frying
• Half a cup of butter
• Half a cup of spicy sauce
• One dash of freshly ground black pepper
• One pinch of powdered garlic

Directions:

In a large bowl, whisk together flour, paprika, cayenne pepper, and salt.

After adding the flour mixture to the bowl, add the chicken wings and toss to coat evenly. Place the wings in a single layer in a glass baking dish that measures 9 by 13 inches. For one to one and a half hours, cover and chill. In a deep, heavy skillet, add about 1 inch of oil; heat to 375 degrees F (190 degrees C). (There should be just enough oil to completely cover the wings.) Meanwhile, in a separate small saucepan over low heat, add butter, spicy sauce, pepper, and garlic powder. Cook, stirring, until mixture is well combined and butter is melted. Take off the heat source and set aside for serving.

Coated wings should be fried in heated oil for ten to fifteen minutes, or until they start to crisp and brown. While cooking, keep the oil at the same temperature. After removing cooked wings from the hot oil, place them on a wire rack or paper towels to drain.

Place the wings on a tray and cover them with spicy sauce, or combine the wings and hot sauce in a bowl and toss to coat.

Based on a retention value of 10% following cooking, we have calculated the nutritional value of frying oil. The precise quantity may change based on the type of oil used, component density, and cooking time and temperature.

Lemon and Garlic Chicken With Cherry Tomatoes

Ingredients for lemon and garlic chicken with cherry tomatoes:

• Three tablespoons of fresh lemon juice and two teaspoons of extra virgin olive oil
• two cloves of garlic, chopped or pureed
• 1 teaspoon of freshly chopped rosemary
• To taste, add salt and freshly ground pepper.
• Two skinless, boneless chicken breasts, often weighing 8 to 10 ounces
• half a cup of dry white wine
• Half a pound of cherry tomatoes, two heaped glasses, and a pinch of sugar
• Two tablespoons of all-purpose flour or a gluten-free flour, like corn or rice flour,
• Two teaspoons of canola, sunflower, or grape seed oil
• 1 tablespoon finely chopped parsley, flat-leaf
• Grate ¼ cup of fresh Parmesan cheese (optional)

Step 1:

Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they weigh 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.

Step 2:

Take the chicken out of the marinade and use paper towels to pat dry; throw away the marinade. Lay out two plastic wrap sheets (or one large sheet if you have extra-wide wrap) slightly overlapped on your work area to create a single wide sheet, then lightly mist with olive oil. After positioning a chicken piece in the center of the plastic sheet, lightly coat it with oil. Put another thick layer of plastic wrap over the chicken. Using the flat side of a meat tenderizer,

Step 3

Just one side of the pounded chicken breasts should have salt and pepper applied. Gently dust the breasts with flour, then tap to remove any extra. Set the oven to low.

Step 4:

 Add oil to a large, heavy skillet and heat it over high heat. Once the oil is heated, add one or two chicken pieces to the pan, or as many as will fit without packing it in. Cook for 1½ minutes, or until some browning occurs on the bottom. After roughly 15 seconds, flip over and brown the other side. (Avoid overcooking to avoid dry chicken.) Transfer to a baking sheet or dish, then reheat in the oven. Pour out some of the fat into a bowl or jar if there’s more than one tablespoon left in the pan.

Step 5:

Reduce burner temperature to medium-high. To reglaze, add the wine to the pan and whisk with a wooden spoon. When the cherry tomatoes start to shrivel and pop, add them and simmer, turning frequently or tossing in the pan. After adding sugar, salt, and pepper to taste, simmer the tomatoes for another five to ten minutes while tossing them about and stirring frequently, until the tomatoes have collapsed but are still whole. Place tomatoes on top of the chicken breasts, garnish with parsley and, if desired, Parmesan cheese, and proceed to serve.

Cauliflower Pizza Crust

What you need to make the cauliflower pizza dough is as follows:

Riced cauliflower: either make your own or buy it already made.-purchased part-skim mozzarella cheese, dried oregano, basil, and egg.

Several suggestions for toppings:

• pizza sauce
• Shredded mozzarella cheese
• red pepper smashed with fresh basil

Remarks and Alterations

Riced Cauliflower: This dish steals the spotlight. Don’t be scared if you’re unfamiliar with the world of cauliflower rice! All you have to do is put the cauliflower florets in your food processor and pulse them until they are the consistency of rice. If you don’t have a food processor, you can manually prepare rice with a cheese grater or blender. Pre-riced cauliflower is also available, but make sure it is fresh rather than frozen, since the latter has too much moisture and will not combine well with the crust.

Dairy-free: You can try leaving out the cheese or use dairy-free mozzarella. Although some people have tested this dish without the cheese and it worked just fine, I personally prefer it with cheese.

Vegan: You can use a flaxseed egg or a vegan egg substitute in place of the egg in the crust. Although I haven’t tried it yet, it ought to work!

Toppings: Since the pizza will only be broiling for a little while, feel free to top it with whatever you desire. Just make sure the toppings have already cooked. Remember that the cauliflower pizza crust is not as solid as most other dough-based crusts, so avoid adding too many things to it. Maintain simplicity.

Saute cauliflower rice: Cook the riced cauliflower in a nonstick skillet over medium heat for 6 to 8 minutes, or until it turns translucent. Drying out the cauliflower is greatly aided by this crucial step.

Mix the ingredients for the crust in a big basin. Add the cooked cauliflower, egg, shredded cheese, dried oregano, and dried basil. It’s okay if the cheese melts a little bit during this process.To make the crust, grease or line a pizza stone or baking sheet with parchment paper and olive oil. Form the dough into a circle by spreading it out evenly on the baking sheet. It should have a thickness of roughly 1/4 inch.

Homemade Air Fryer Bread

We tried all sorts of ways to make bread if you are without an oven — and this was one of our favorites. The crust emerges golden and crisp and …

Ingredients for Air fryer bread

• Two tablespoons of melted unsalted butter plus extra for the pan
• One and a half tsp active dry yeast
• one and a half tablespoons sugar
• One and a half tsp kosher salt
• (See Cook’s Note) 2 and a third cups all-purpose flour

Step 1:Grease and place a 6- 3 inch circular pan on the side.

Step 2:Beat together the butter, yeast, sugar, salt, and one cup of warm water in a stand mixer that has been attached with a dough hook. Add 1/2 cup of flour at a time, using the mixer on low speed. Wait for each addition to be thoroughly

Step 3: combined before adding another. Knead for eight minutes on medium speed after adding all of the flour.

Step 4: Spoon the dough into the prepared pan, cover, and let rise for approximately one hour, or until doubled in size.

Step 5: Preheat the 3.5-quart air fryer to 380 degrees Fahrenheit and add the pan containing the dough. Cook for about 20 minutes, or until the bread is dark brown and the interior temperature reaches 200 degrees Fahrenheit. Allow the pan to cool for five minutes before transferring it onto a rack to finish cooling.

Note from the Cook

We level off extra flour after spooning it into a dry measuring cup. (Scooping straight out of the bag compacts the flour, making baked items dry.)

Hope you will enjoy homemade Air fryer bread

Cucumber Sandwiches

These refreshing cucumber sandwiches are filled with a savory cream cheese spread. Depending on the way you cut the bread, these can be served as a party appetizer, afternoon tea, or a simple lunchtime sandwich.

How to Make Cucumber Sandwiches

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

Cucumber Sandwich Ingredients

These are the ingredients you’ll need to make this cucumber sandwich recipe:

Cucumber: Naturally, one will be required! Specifically, thinly slice and peel a cucumber.

· Cream cheese and mayonnaise: Combine the two to create a rich, creamy spread that will elevate these cucumber tea sandwiches to a whole new level.

· Seasonings: Add Worcestershire sauce, onion salt, and garlic powder to your cream cheese spread. A delightful flavor explosion is added to the cucumber slices by dusting them with lemon pepper.

· Bread: No need to get too creative here. All you’ll need is a loaf of sliced white bread (without the crusts).

Ingredients:

• 1 peeled and thinly sliced cucumber
• One container (8 ounces) of softened cream cheese
• Half a cup of mayonnaise
• One-half teaspoon of powdered garlic
• One-half teaspoon of onion salt
• One little dab of Worcestershire sauce
• One loaf (one pound) of sliced, crust-free bread
• One dash of lemon pepper, optional

Directions:

1. in a colander, sandwich two paper towels with cucumber slices between them.
2. Give the liquid ten minutes or so to drain. In a bowl, blend together cream cheese, mayonnaise, onion salt, garlic powder, and Worcestershire sauce until smooth.
3. On one side of every bread piece, equally spread the cream cheese mixture.
4. Spoon cucumber slices with lemon pepper and place them over half of the bread slices.
5. To make sandwiches, stack the remaining bread slices, spread-
6. side down, over the cucumber and cut into triangles.

Pecan Pie Energy Bites

Are you searching for a tasty, quick snack that will offer you a small energy boost? And do you want that bite to taste just a tad bit like pecan pie? Then, everything is in this ball! As a longtime fan of all things pecan pie, I was actually looking up vegan “chicken” recipes when I came across these delicious treats. Midway through, I decided to change horses—not a real horse, but a fake one made of plants—and began experimenting with this recipe.

After a few attempts, I settled on what you see here, though I saw several variations, some using different types of sweeteners and/or ratios, and some utilizing almond butter.

Ingredients:

• Half a cup of pecan halves
• One-third cup of rolled oats
• one cup of Medjool dates, pitted
• ⅛ teaspoon of cinnamon powder
• 1/4 tsp kosher salt
• One-half teaspoon of vanilla extract
• One spoonful of maple syrup
• Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Use parchment paper to line a baking sheet. 

Step 1 Put the pecans in a single layer on the baking sheet that has been preheated. Add rolled oats on top.

Step 2 Bake for approximately ten minutes in a preheated oven, or until toasted. Let cool fully.

Step 3 in a food processor, pulse pecans, oats, dates, cinnamon, salt, vanilla essence, and maple syrup until the nuts are ground to your preferred consistency.

Step 4

Form mixture into twelve firmly packed 2-inch balls. Before serving, place in the refrigerator.

If you omit toasting the oats and pecans, you can make these “raw”. These will work with any dried fruit and nuts; however, you may need to add a little water to make things hold together if the fruit is drier and less sticky. 

Hope you will enjoy it:

Cute Baked Mini Egg Sponge Cakes- Great for Any Occasion

1.  Baked Mini Egg Sponge Cakes 30 pieces are produced. 
2. Ingredients: 4 eggs (size L, grade A).
3. 115g plain flour, ⅛ tsp fine salt, and 125 g fine sugar
4. 20 grams of cornstarch
5. 30 grams of melted butter Guidelines: 1. Preheat the oven to 395°F/200°C. Eggs should be gently beaten before adding salt and sugar and beating again.  2.In a big steel bowl, mix one liter of ordinary water and 400 milliliters of hot water (from an electric thermo pot) to create warm water that is approximately 45°C/113°F. 3.Beat the egg mixture on medium-high speed until it stiffens, about 5 minutes, after dipping the mixing bowl into a warm water bath. (Reminder: You can speed up the stiffening process by beating the egg mixture over warm water.) 4.Gradually add flour to egg mixture, beat on low speed, and fold with spatula until thoroughly combined. 5.Gradually add the melted butter and use a spatula to gently fold until combined. 7. Transfer batter into pastry bags. Bake for 20-22 minutes, or until golden brown, at 190°C/375°F in a preheated oven. (Reminder: Oven temperatures vary, thus the recommended time should only be used as a guide. If needed, modify the baking time to account for your particular oven. If there are six cake pieces in the second batch instead of 24, then the second batch’s baking time can be reduced to only browning the cakes until they are golden brown.)

It is very easy and quick recipe . I love this recipe. Baked egg Spong cakes, a traditional food that kids love. Cup cake made with just a few simple ingredients . These mini cakes are suitable for parties and for guests anytime of the year. Very lovely , easy and delicious food . You can also make it  for your family

Hope you will enjoy it.

AIR FRYER MAC AND CHEESE

A quick and simple weekday dinner, Air Fryer Mac and Cheese is a homemade comfort food with lots of cheesy flavors that appeals to both adults and children!

Setup Time: Five Minutes

35 minutes for cooking

40 minutes in total

Ingredients for mac and cheese recipe

1. One-third cup elbow macaroni
2. Eight-oz chunk of shredded cheddar cheese
3. Half a cup of thick cream
4. two cups of whole milk
5. ¾ teaspoon mustard powder
6. and one teaspoon salt
7. One-half teaspoon of pepper
8. One-third teaspoon ground nutmeg
9. Three teaspoons of butter

Guidelines for mac and cheese recipe

• Use butter or nonstick frying spray to grease the pan’s interior.
• In the pan, add the macaroni cheese, heavy cream, milk, nutmeg, pepper, and mustard powder. Stir to mix.
• Put the pan inside your air fryer and cook for 14 minutes at 350 degrees Fahrenheit. After 7 minutes, turn off the air fryer and give the macaroni a toss.
• After the timer sounds, add the butter and continue cooking for an additional 6 to 11 minutes.
• After the allotted cooking time, give the macaroni one last stir and set aside for a few minutes. As it cools, the sauce will get thicker.

Notes for the mac and cheese recipe

• If the pasta is still raw after 25 minutes, cook it for a further 2 minutes at a time until it is done.
• After cooking, whisk in up to an extra ½ cup of heavy cream if you like your mac and cheese creamy. Additionally, you may reheat leftovers on the stovetop by adding extra milk or cream.
• This recipe has a very strong mustard flavor, which can be toned down to ½ teaspoon if preferred.

Classic Peanut Butter Cookies

Ingredients:

• One cup of butter without salt
• One cup of crunchy peanut butter
• One cup of powdered sugar
• One cup of dense brown sugar
• Two big eggs
• 2 and a half cups all-purpose flour
• 1/2 tsp baking soda
• One tsp baking powder
• Half a teaspoon of salt

Guidelines:

1. In a large bowl, use an electric mixer to cream butter, peanut butter, white sugar, and brown sugar until smooth. cream in eggs.
2. Sift flour, baking soda, baking powder, and salt into a separate bowl; stir into butter mixture until dough is just combined. Chill cookie dough in the refrigerator for 1 hour to make it easier to work with.
3. Preheat the oven to 375 degrees F (190 degrees C).
4. Roll dough into 1-inch balls and place 2 inches apart onto ungreased baking sheets. Flatten each ball with a fork, making a crisscross pattern
5. Bake in the preheated oven until edges are golden, about 7 to 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.
6. In a another bowl, sift together flour, baking powder, baking soda, and salt. Add to butter mixture and stir until dough is just mixed. To make cookie dough simpler to work with, refrigerate it for one hour.

Set the oven’s temperature to 375°F, or 190°C.

Form dough into 1-inch balls and arrange on ungreased baking pans, 2 inches apart. Using a fork, flatten each ball into a crosshatch pattern.

Bake for 7 to 10 minutes, or until the edges are golden, in a preheated oven. Let cool for a little while on the baking sheets, then transfer to a wire rack to finish cooling.

Peanut Butter Cookie Storage Tips

After the peanut butter cookies have cooled fully, transfer them to a jar or airtight container. Keep chilled for a maximum of five days.

Fresh mint ice cream

Measurement of ingredients per cup Servings: 8 (makes 1 quart)

• one and a half cups heavy cream
• Half a cup of whole milk
• one third cup of tightly packed fresh mint leaves
• Four huge yolks from eggs
• one and a half cups sugar
• 8 grammes of kosher salt
• Two optional drops of green food coloring
• Five ounces of finely grated bittersweet chocolate
• Four handfuls of optionally crushed malted milk balls

instructions

Step 1:

In a heavy-bottomed saucepan over medium-high heat, combine the cream, milk, and mint leaves; whisk occasionally. Cook until the mixture begins to bubble at the rims, about 5 minutes.

Step 2:

While this is going on, warm up a few inches of water in a pot over medium heat. In a heatproof bowl that fits over the top of the pot, combine the egg yolks, sugar, and salt. Whisk the mixture for about two minutes, or until it has lightened and about doubled in volume. Take out the bowl from the saucepan and throw away the hot water.

Step 3:

Stir roughly cup blend the egg mixture with one cup of the cream mixture until it’s smooth. Whisk continuously while pouring the mixed mixture into the saucepan over medium heat. For one to two minutes, or until the mixture thickens to the point where it coats the back of the wooden spoon, whisk the mixture with the spoon. Make sure it doesn’t boil.

Step 4: 

In the interim, put water and ice in a big mixing basin and place a smaller bowl within. Using a fine-mesh sieve, transfer the custard into the smaller bowl, and then stir it periodically until it cools. Take out of the ice bath and, if using, whisk in the food coloring. Place a plastic wrap on top and chill for a minimum of four hours and a maximum of three days.

Step 5:  

Transfer the cold transfer the cold custard into the ice cream machine and churn as per the instructions provided by the manufacturer. In the final minute of churning, add the crushed malted milk balls and grated chocolate, if using.

Step 6: Pour the ice cream into a container that can be frozen. Press waxed paper or parchment directly onto the surface. Before serving, seal and freeze for at least two hours, or until firm.

French onion soup 

For good reason, this soup recipe has had the most requests of all time.

Ingredients for french onion soup

1. Six large onions, either red or yellow (approximately 3 pounds)
2. Four tsp extra virgin olive oil
3. two tsp butter
4. One tsp sugar
5. salt that is kosher
6. two minced garlic cloves
7. Eight cups of either beef or chicken stock, or a mix of the two
8. half a cup of dry white wine or dry vermouth
9. two bay leaves
10. 1/2 teaspoon dried thyme OR 1 tablespoon fresh thyme leaves and a few fresh thyme sprigs
11. half a teaspoon of finely powdered black pepper
12. Two teaspoons of brandy, if desired
13. Eight pieces, each one inch thick Baguette or French bread
14. one and a half cups of grated Gruyere
15. sprinkling Parmesan cheese, grated

Instructions for french onion soup

• Peel and finely slice the onions starting at the root and working your way up to the stem. In total, there should be roughly ten cups of sliced onions.
• Start caramelizing the onions in butter and olive oil.Heat 3 tablespoons of olive oil in a thick-bottomed pot (5 to 6 quarts) over medium heat. Toss to coat with olive oil after adding the onions.
• Simmer the onions for 15 to 20 minutes, stirring frequently, or until they become tender.
• Turn up the temperature to medium-high. After adding the butter and the remaining tablespoon of olive oil, sauté the onions for 20 to 40 minutes, turning frequently, or until they begin to brown. The duration will differ based on your stove, pot, and onions
• After adding the garlic and completing the caramelization, sprinkle with 1 tsp salt and sugar to aid in the caramelization process. After another 10 to 15 minutes or more, or until the onions are nicely caramelized, continue cooking.
• Cook for a further minute after adding the minced garlic.
• Deglaze the pot with wine or vermouth: Pour in the wine or vermouth and, while scraping off the browned bits from the pot’s sides and bottom, deglaze the pot.
• Put the thyme, bay leaves, and stock in there. After bringing the mixture to a simmer, cover it, and reduce the heat to keep it there. Simmer for around thirty minutes.
• Add the brandy and season:
• Add additional salt and freshly ground black pepper to taste. Throw away the bay leaves. If used, add brandy.
• Toast the slices of French bread:
• As the soup is simmering, prepare a sheet pan by lining it with foil or parchment paper and place an oven rack in the upper third of the oven. Preheat the oven to 450°F.

• You’ll need to use about a tablespoon and a half of olive oil to lightly brush the French bread or baguette pieces on both sides

.Place in the oven and toast for 5 to 7 minutes, or until gently browned. Take out of the oven.