THE BEST AIR FRYER BREAD | LOW CARB & GLUTEN FREE

A straightforward, low-carb, gluten-free air fryer bun that tastes great toasted with butter or on sandwiches. This recipe is a go-to in my kitchen because it is simple to prepare and low in calories.

STORING GUIDELINES

Because this air fryer bread is made with cottage cheese, it must be kept refrigerated. Additionally, you can freeze it for up to three months

Ingredients

1. Three tablespoons of psyllium
2. One spoonful of almond flour
3. Parsley half a teaspoon
4. Two tsp of cottage cheese 
5. Two tablespoons of egg white (or one egg’s white)
6. Half a teaspoon of each ingredient, excluding the bagel seasoning and a pinch of salt (optional, but adds flavor)

DIRECTIONS

• In a bowl, combine dry ingredients.
• Mix thoroughly after adding the wet ingredients.
• The cottage cheese won’t clump together. It’ll melt into a delicious mush.
• Shape the mixture into any desired shape, such as a bagel, bun, twisted roll, or letter, using clean hands.
• Use a spatula to turn after 6 minutes of baking at 320 degrees in the air fryer.
• Bake until golden brown, about 6 to 8 more minutes.
• Take out of the air fryer and give it a two-minute rest.

NOTES: SWAPS IN INGREDIENTS

• You can use your preferred flour in place of almond flour if that’s not your thing. I used coconut flour when I tried this recipe, and it worked out beautifully.
• If you don’t have psyllium husk or would rather not use it, you can substitute oat flour or gluten-free baking flour; however, this will alter the bread’s macronutrient balance, making it higher in carbohydrates. Nevertheless, psyllium husk Contributes
•  lightness of bread without gluten. Its high fiber content is also due to this.

NUTRITIONAL INFORMATION

Amount Per Serving: 1 roll

Calories 129

3.4g of total fat

Glucose 14.5 grams 

carbs 3.2 grams

11.3% fiber 

and 8.6% protein

OIL-FREE AIR FRYER FRENCH FRIES

The air fryer makes delicious, oil-free, quick, and simple french fries! Any variety of potato will work. There is an oven option in the recipe. This recipe is vegan, gluten-free, whole food plant-based, and oil-free.

For many of us, fries are the ultimate food. When I was younger, I was obsessed with fast food until I discovered that many of the foods had more than ten ingredients and that scientists were frequently responsible for creating the flavor and texture I was finding so irresistible. They were no longer so attractive. It may surprise you to learn that some of them contain dairy and “beef flavoring” while being labeled as vegan.

apparatus for air fryer

• If you choose to bake it in an oven, double the cooking time and make sure it’s done.
• A mandoline or a chef’s knife and cutting board

Ingredients

1. One pound of russet, red, yellow, purple, and sweet potatoes;
2. add salt and pepper to taste.

Guidelines

• Scrubbing the potato(es) if necessary, wash and dry them.
• With a chef’s knife and a mandoline or cutting board, cut the potato into long pieces by slicing it into slices that are less than ½ inch thick.
• Next, cut the potato into long pieces that are no wider than half an inch.
• Arrange the strips so they are near to one another but not touching on an air fryer tray. I find that lining mine with a silicone pad doesn’t cause the food to cook any longer. Arrange the strips in the tray. When utilizing Now sprinkle on the salt to provide a good adhesion.
• Air fried for eighteen minutes at 400 degrees. A midway rotation will provide more uniform frying. Fry until the fries are brown, adding one or two more minutes if necessary. Cooking time should be doubled if using a regular oven.

How to Make Air-Fryer Apple Chips

These apple chips from the air fryer are tasty and nourishing! They’re the perfect crunchy, crispy, and healthful substitute for potato chips.

Ingredients

1. One apple (red delicious apples are excellent too, but I like honeycrisp ones best)
2. Not required: crushed cinnamon

Guidelines

Step 1: Get the apples ready

• After cleaning, slice the apple into 1/8-inch pieces. I recommend chopping with a mandoline, but a sharp knife cut done gently also works well.
• Step 2: Put the apples in order

• After placing the apple slices in the air fryer basket in a single layer, dust them with ground cinnamon.

Editor’s Tip:

• To prevent the apples from flying around, place a metal rack or trivet over the slices.

Step 3: Let the apples air fry.

• For 15 minutes, air fried at 300°F, turning every 5 minutes.
• Depending on the sort of air fryer you use, frying times may vary, so keep a watchful eye on the apple chips while they cook.

Step4: Savor apple chips from the air fryer

• After the apple chips are done, take them out of the air fryer and allow them to cool. As they warm up to room temperature, they will keep getting crispier!
• Keep leftovers at room temperature for up to a week by sealing them in an airtight container or bag.

Advice for Baking Apple Chips with an Air Fryer

• Keep the air fryer basket empty! Apple slices somewhat overlapping is acceptable, but if necessary, work in batches. The apple chips will cook more evenly as a result.
• The majority of the seeds will fall out of the apple, so you don’t need to peel or core it.
• out while cooking or when slicing with a mandoline.
• Alternatively, bake apple chips for two hours at 200°F, turning the slices of apple halfway through.

Air Fryer Lemon Garlic Shrimp

Garlic Shrimp with lemon! The gently spicy lemon-garlic marinade that permeates every mouthful of this recipe is what makes it so flavorful. The grilled shrimp are perfect to start a dinner party or to be presented with cocktails. Want to add some spice? After the shrimp are cooled, prepare a homemade cocktail sauce for dipping. You could also mix leftovers into spaghetti or serve the shrimp over a Cobb salad.

Since shrimp should be cooked as rapidly as possible, using an air fryer is a great way to ensure that the shrimp are cooked evenly and have a perfectly tender inside. This recipe for shrimp cooked in an air fryer is a wonderful option if you’re searching for something quick, simple, and healthy because it doesn’t require breading.

Ingredients

1. one large clove of garlic, chopped or grated
2. One tablespoon of extra virgin olive oil
3. 1-tsp fresh lemon juice
4. Half a teaspoon of Italian spice
5. Crushed red pepper flakes, 1/4 teaspoon
6. 1½ teaspoons kosher salt
7. 1/4 tsp. sauce of Worcestershire
8. One pound of big, peeled tail-on shrimp (21/25 per pound)
9. Sliced thinly into half-moons, one lemon, seeds removed
10. 2 tablespoons freshly chopped parsley

Guidelines

 Step 1:

• Garlic, oil, lemon juice, Italian seasoning, red pepper flakes, salt, and Worcestershire sauce should all be combined in a big bowl. Toss to coat after adding the shrimp and lemon slices.

Step 2:

• Arrange the shrimp and lemon slices in an air fryer basket in a single layer, working in batches (do not overcrowd). Cook for 4 to 6 minutes at 400° until the shrimp are opaque and fully cooked.

Step 3:

• Arrange lemon slices and shrimp on a plate. Add parsley on top
• Place the lemon slices and shrimp on a dish. Add parsley on top.

Prepare Ahead:

• You can marinate shrimp and lemon slices for one hour. Shut off and rest.

jalapeño popper cheese ball

We think this is our best cheese ball to date! Everyone enjoys a nice cheese ball! This appetizer, the Jalapeño Popper Cheese Ball, is sure to steal the show with all the tastes you love in a deliciously dippable form!

Ingredients

1. 16 ounces of softened cream cheese
2. Eight ounces of cheddar jack cheese, finely shredded
3. 12 ounces of cooked, crumbled beef
4. Half a cup of panko bread crumbs
5. 1/4 cup of dried ranch seasoning from one packet
6. Four jalapeños, chopped finely
7. One-fourth cup sour cream
8. One sliced green onion

Guidelines

• Cream cheese, sour cream, ranch seasoning, 6 ounces of shredded cheese, 8 ounces of beef, 3 chopped jalapeños, and 1/4 cup of panko crumbs should all be combined in a large mixing dish.
• After transferring the mixture into a sizable piece of plastic wrap, Forming a ball, pull the sides up and wrap it tightly.
• Put in the fridge for one hour, or until just set.
• The remaining shredded cheese, beef, jalapeños, panko bread crumbs, and sliced green onions should all be combined on a big dish. Gently press the ingredients into the cream cheese mixture so they stick by removing the cheese ball from the plastic wrap and rolling it in the mixture.
• Place onto a platter and serve with your preferred dippers, bread, crackers, or pretzels!

Details on nutrition:

Yield: 24 Servings Size: 1 Serving Amount: 193 calories16GT of total fat; 8GT of saturated fatGUINSATURATED FAT: 6GC; RANS FAT: 045 mg of holsteroneSODIUM: 478 mg4G of CARBOHYDRATESFIBER: 0 G1G of sugar9G of protein

Black Berry cobbler

The conventional biscuit-style topping for blackberry cobbler is replaced with a light and fluffy cake-like one in this recipe. This blackberry cobbler, according to my fiancé, is the greatest she’s ever had. Warm up and pair with whipped or thick cream.

15 minutes for preparation

Cook for 55 minutes.

One hour and ten minutes total

10 servings

Produced one 9 x 13-inch shoe

Use your seasonal produce to its full potential by making this classic blackberry cobbler recipe. It has a very delicious and fresh summer flavor!

Blackberry Cobbler Storage

Although it may be stored in the refrigerator for up to four days, this blackberry cobbler tastes best straight out of the oven. Use the oven or microwave to reheat.

Ingredients Berries:

1. Half a cup of white sugar
2. two tsp cornstarch
3. Six cups of raw blackberries
4. ¼ cup melted unsalted butter

Batter:

1. Two and a half cups of all-purpose flour
2. Half a cup of white sugar
3. One-third tsp baking powder
4. One tsp salt
5. two glasses of milk
6. 1/4 cup melted unsalted butter
7. One tablespoon of essence from vanilla

Guidelines

• Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 x 13-inch baking dish very lightly.
• Get the berries ready: In a small bowl, whisk together cornstarch and sugar. Put the blackberries in a mixing basin and pour melted butter over them. After scattering the cornstarch mixture on top, toss to coat thoroughly. Pour into the baking dish that has been ready.
• Prepare the batter: In a mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined. Add the milk, vanilla, and melted butter and stir until well blended but not completely smooth. Fill the baking dish with the berries.
• Bake for 55 to 60 minutes in a preheated oven, or until the berries are soft and the crust is browned.

Nutrition Information (per serving)

422 Calories

76g Carbs,

6g Protein,

and 11g Fat

home made cheese

This easy homemade cheese recipe will teach you how to make cheese. I use it to make homemade ricotta cheese and a variant of Mexican queso fresco.

45 minutes for preparation

Cooking Time: One Hour

1 hour 45 minutes in total

24 servings

Produced 1 1/2 pounds.

Components

1. One gallon of whole milk
2. Half a cup of white vinegar
3. One pinch of salt

Guidelines

• Compile every component.
• In orders to avoid scorching the bottom of the milk, heat it in a large saucepan until it reaches 195 degrees F (90 degrees C), stirring frequently.
• Take off the heat and mix in the vinegar. Give it ten minutes to stand.
• Place cheesecloth over a mesh strainer and place it over a big basin.
• Mix milk and salt; drain through the sieve that has been prepared. Give the curds an hour to strain. Whey, a yellowish liquid, and a white solid portion should separate from the milk. Remove the cheesecloth and pat the cheese into a ball before discarding the whey.
• Before using, store in the refrigerator after wrapping in plastic. The shelf life of fresh cheese is typically one week.

5g of total fat

3g–15% Saturated Fat,

16 mg Cholesterol

65 mg of sodium at 5%

3% of total carbs (7g)

Calcium 184 mg 3%

Total Sugars 7g

Protein 5g 10%

Potassium 233 mg/14%

Deep Dish Apple Crisp

The Deep Dish Apple Crisp is really tasty! Over a light pie crust, a thick layer of apples, cinnamon, and sweet oats is cooked. In our home, this pie is a falltime favorite!

Oh, what a joyous day! I’m excited to spend the weekend with my family and it’s almost Friday! 🙂 But before I do that, I must share this AMAZING recipe that I came up with since I was itching for our beloved apple crisp pizza.

Halfway through creating this delight, I realized my pizza pan was missing (I still don’t know what happened to it, ugh). So, I grabbed a 9-inch deep dish pie plate, and this deep-dish version was formed.

Components

1. For a single crust pie, use one nine-inch pastry.
2. 1/3 cup of sugar, granulated
3. Three teaspoons of all-purpose flour
4. one tsp finely ground cinnamon
5. Peel and cut four medium red delicious apples (you can basically use any kind of apple you choose). We adore how deliciously tart the red apples taste.

Topping

1. Half a cup of all-purpose flour
2. 1/3 cup of well-packed light brown sugar
3. One-third cup of traditional rolled oats
4. one tsp finely ground cinnamon
5. 1/4 cup softened salted butter
6. One-fourth cup caramel sauce

Guidelines

• Fit the dough into a 9-inch deep dish pie plate by rolling it out; flute or fold the edges under. In a medium bowl, mix sugar, flour, and cinnamon. Diced apples with peels added; toss. Spread the apples evenly across the pie shell as you arrange them.
• In a dish, combine the first five topping ingredients; sprinkle equally over the apples.
• Bake for 35 to 40 minutes, or until apples are soft, at 350 degrees Fahrenheit. (To keep the crust from burning, I place a piece of foil over the top during the final ten minutes.) Take out of the oven and cover right away with caramel sauce. Before slicing and serving, let it stand for 15 minutes.
• Accompany with additional caramel sauce and vanilla gelato.

Roasted Garlic Butter Mushrooms

Your easiest side dish ever is these wonderful Garlic Butter Mushrooms! They take only five minutes to prepare, bake in the oven, and go well with practically anything. I adore preparing them with steaks and other lean proteins for the holidays and all year long!

Ingredients

1. thirty-two oz. Whole Baby Bella Mushrooms, often called Cremini
2. One-third cup melted butter
3. six minced garlic cloves
4. 1 tablespoon freshly cracked black pepper
5. Two tablespoons of soy sauce balsamic or low-sodium vinegar
6. 1/4 tsp salt, or to taste
7. One tablespoon chopped parsley (optional) for garnish

Guidelines

• Set oven temperature to 400°F.
• After rinsing, pat the mushrooms dry. After trimming the stems’ edge, move them to a sheet pan.
• Put the butter in a basin and microwave it for 20 seconds to melt it Whisk thoroughly after adding the garlic, salt, black pepper, and soy sauce.
• Coat the mushrooms thoroughly by pouring the butter mixture over them.
• Stir them halfway through the 15 minutes of baking. You can cook the mushrooms for longer if you prefer them to be overdone.
• Take out of the oven and sprinkle some freshly chopped parsley on top.

Notes

1. Put an oven on to preheat.
2. For easier cleanup, line a skillet with foil or use a nonstick sheet pan.
3. Slice or chop the mushrooms if you’d like; just watch them closely and shorten the cooking time a little.
4. Arrange your mushrooms in a single layer to ensure uniform cooking.
5. Toss in some Italian spice for a unique spin.
6. Do you want a kick of spice? When the cooking time is almost through, add some red chili flakes.
7. It’s preferable to serve these mushrooms right away.
8. You can use balsamic vinegar for soy sauce if you don’t have any.
9. For a splash of color and freshness, sprinkle fresh herbs on top.

The Best Spaghetti Casserole

This quick and simple spaghetti casserole dish made with ground beef is incredibly flavorful, filling, and cheesy.

Twenty minutes for preparation

Cook for 40 minutes.

One hour in total

Servings: 12

Ingredients

1. cooking spray
2. Twelve ounces of raw spaghetti
3. One container (8 ounces) of softened cream cheese
4. One 8-oz carton of sour cream
5. Two cups of part-skim mozzarella cheese, chopped and divided
6. Two tsp olive oil
7. 1/4 cup of ground sirloin
8. ½ cup finely sliced onion, yellow
9. two tsp coarsely minced, chopped garlic
10. Two tsp of Italian seasoning
11. One tsp of kosher salt
12. ½ teaspoon of black pepper, ground
13. Two 24-oz jars of marinara or spaghetti saucesauc
14. ½ cup of cheese Parmesan

Directions

• Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Apply cooking spray to a 9 x 13-inch baking dish and set it aside. Boil spaghetti for 8 to 10 minutes, or until cooked through but still firm to the biting, in plenty of salted water. After draining, set away.
• Cream cheese, sour cream, and one cup of mozzarella cheese should be blended and placed away while the pasta boils.
• In a large skillet with high sides, heat the olive oil over medium-high heat. Large chunks of meat should be added. Cook, uncovered, for two minutes, or until lightly browned.
• Add the garlic, onion, salt, pepper, and Italian seasoning. Cook for a further 3 minutes or until the meat is almost done, breaking it up into smaller pieces with a wooden spoon and stirring now and again. Take the pan off of the heat and tilt it.must attempt to maintain the meat mixture on one side while collecting grease on the other. Grease can be removed with a big spoon and disposed of after it cools.
• Stir together the marinara and the beef mixture in the skillet. Add the pasta that was set aside. Until the sauce is well coated, fold and mix.
• Spoon half the spaghetti mixture into the baking dish that has been prepared. After evenly spreading the sour cream mixture over the pasta mixture in the baking dish, add the remaining pasta mixture on top.
• Evenly distribute the final cup of mozzarella over the spaghetti mixture. After placing the baking dish on a baking sheet, loosely cover with aluminum foil.
• Bake for about 30 minutes in a preheated oven, or until the cheese has melted. Take off the aluminum foil and add some Parmesan cheese on top. Raise the oven’s setting to broil.
• Broil for three to four minutes, or until the cheese has begun to become golden brown. After adding parsley, serve.

Amish Baked Custard

Of all the traditional desserts, custards are among the tastiest. Thanks to a lot of eggs in the mixture, they are simple to eat and have a richness that no pudding can match. It should come as no surprise that this kind of delicacy is also known as an Amish custard. It is frequently referred to as an egg custard. You will already be aware of the Amish’s reputation for delicious pastries and made-from-scratch snacks if you have ever purchased some during your travels. However, this dish used to be quite well-liked across the nation, especially in farming areas where fresh eggs were widely available.

This is a simple recipe that yields perfect custard every time.

You’ll need to mix some hot water with a can of sweetened condensed milk to start this preparation. Next, add a small amount of the heated milk mixture to the beaten eggs to temper them. After a few repetitions, you can fully combine both bowls.

Vanilla extract should be added just after the eggs have softened. Then, when it’s time for dessert, portion the mixture into individual portions and bake them in ramekins or a 2-quart casserole.

Ingredients

1. One can (14 oz) of condensed milk with sugar
2. Four cups of steaming water
3. Six eggs
4. two tsp of essence from vanilla
5. 1/4 tsp salt with nutmeg as a garnish

Procedure

• Turn the oven on to 325°F. In a big glass, mix condensed milk and hot water.
• In a another bowl, beat eggs until they are frothy and light in color
• Gently temper the eggs by adding a little amount of the heated milk mixture, then fully combine.
• Add salt and vanilla and stir. Transfer into ramekins and set over a high-sided baking pan.
• Alternatively, use a 2-quart baking dish.
• Place the ramekins in a water bath to bake after adding half an inch of hot water to a separate pan. When baking custard in a larger pan that won’t fit in another pan, you can place a pan of water on a different oven shelf. When a knife inserted in the center comes out clean, bake for one hour. Bake in a bigger baking dish for one hour and forty minutes.
• Let the custard cool.
• For sixty minutes. Add a dash of nutmeg, then serve warm or cold from the refrigerator.

Stuffed Bell Peppers

These stuffed bell peppers are roasted to perfection after being packed with a mixture of rice, tomato sauce, and ground beef, then covered with cheese. A traditional meal that embodies comfort food perfection

Ingredients

• Six bell peppers, any color or a mix of hues;
• two tsp olive oil;
• and one and a half pounds of ground beef I use
• one and a half cups of cooked white rice (I don’t use uncooked rice),
• one and a half cups of finely chopped onion,
• two teaspoons of minced garlic,
• and salt and pepper to taste.
• 15 ounces of canned tomato sauce;
• 1/2 teaspoon of Italian spice;
• 1 1/2 cups of shredded, divided mozzarella cheese
• 2 tablespoons of chopped parsley;
• and cooking spray

DIRECTIONS

• Set the oven’s temperature to 350°F. Put some cooking spray on a large baking dish.
• Cut off the peppers’ tops to reveal the seeds and ribs inside.
• Put the peppers in the baking dish, cut side down. To the dish, add 1 1/2 cups of water.
• Bake the dish for 25 minutes with the foil covering it.
• As the peppers cook, get the filling ready. In a large pan, heat the olive oil over medium heat.
• Season with salt and pepper after adding the ground meat.
• Using a spatula to break up the meat, heat for 5 to 6 minutes, or until the meat is cooked through.
• When the onion is tender, add it to the pan and cook it for three to four minutes. Cook the garlic for 30 seconds after adding it.
• Add the Italian spice, tomato sauce, and rice. Mix everything together. Add 1/2 cup cheese and season with salt and pepper.
• After taking the peppers out of the oven, remove the water. After flipping the peppers, stuff the meat mixture inside of each one.
• Place the remaining cheese on top of each pepper. Bake with a cover on for 20 minutes. After ten minutes, remove the cover and continue baking until the cheese has browned and melted and the peppers are soft.
• After adding parsley, serve.