What's for dinner? 2020

patricia19 · April 26, 2021, 04:04:21 PM

CHICKEN POT PIE WITH BISCUITS

Prep Time: 10 minutes Cook Time: 25 minutes total Time: 35 minutes Servings: 5 people Author: Dan from Platter Talk

Ingredients
2-3 tbs extra-virgin olive oil
1 tsp fresh or dried thyme
2 cloves garlic minced
1 onion diced
2 carrots chopped
1 cup potatoes small dice
2 stalks of celery chopped
Kosher salt
Freshly ground black pepper
¼ cup all-purpose flour
2 ½ cups reduced-sodium chicken broth
¼ cup heavy cream or half and half
1.5 lbs boneless chicken breasts cut into ½-inch dice
1 cup frozen peas
½ cup frozen corn
2 tbsp chopped parsley
1 package biscuits
1 egg beaten

Instructions

Preheat oven to 400 degrees F.
Using a large cast-iron skillet over medium heat, place olive oil and add thyme, garlic, potatoes, celery, carrots, and onions.

Stir with a wooden spoon until the vegetables soften, about 5 to 7 minutes. Season with salt and pepper, and then add flour. Continuously whisk until flour is cooked and well incorporated. Slowly stir in the broth and cream until the mixture is smooth.

Add chicken and bring to a boil; simmer until thickened about 5 minutes. Stir in frozen peas, corn, and parsley. Top with biscuits in an even layer, brush tops with egg wash.
Bake until biscuits are golden brown and filling is bubbling for about 25 minutes. Serve immediately.

patricia19 · April 27, 2021, 12:25:55 PM

John Legend's Breakfast Sandwich

https://cravingsbychrissyteigen.com/recipes/johns-breakfast-sandwiches-recipe/

INGREDIENTS

FOR THE SAUSAGE PATTIES:

½ pound ground pork

¼ cup finely minced onion
1 tablespoon light brown sugar
1 tablespoon minced garlic (about 2 cloves)
1 tablespoon vegetable oil, plus more for frying
1 ½ teaspoons ground sage
1 ½ teaspoon red pepper flakes
1 ½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

FOR THE SANDWICHES:

4 English muffins
2 tablespoons butter
8 regular or 4 thick slices of American cheese
4 eggs, cooked sunny side up

Sriracha

Kosher salt and freshly ground black pepper (optional)

MAKE THE SAUSAGE PATTIES:

In a large bowl, mix the pork, onion, brown sugar, garlic, vegetable oil, sage, red pepper flakes, salt, and pepper with your hands until uniform (don't, like, mash it or overmix it – just until it's all nicely mixed together). Form into four 4-inch round patties.

Coat a cast-iron skillet with oil and heat over medium-high heat. Add the sausage patties and fry until browned and cooked through, about 4 minutes per side (8 minutes total).

Transfer to a platter and cover to keep warm.

ASSEMBLE THE SANDWICHES:

Split and toast the English muffins, then butter them. Season with a pinch of salt and pepper if you'd like.

Arrange 1 thick or 2 regular slices of cheese on 4 of the muffin halves. Top each with a sausage patty and an egg.

Squirt some Sriracha on top of the eggs and top with remaining muffin halves.

patricia19 · April 27, 2021, 12:42:12 PM

Cuban Beef Stew (Ropa Vieja)
Written by Hector Rodriguez Updated 03/26/21

Prep: 20 mins
Cook: 2 hrs
Total: 2 hrs 20 mins
Servings: 4 to 6 servings

This recipe for Cuban beef stew is known as ropa vieja, which means "old clothes" in Spanish. The name describes the shreds of meat and vegetables in the dish, which resemble colorful strips of rags.

This beef stew is hearty enough to eat on its own but also goes well over rice dishes and soaked up with crusty bread. The beef must be cooked and shredded first. For convenience, you can prepare the beef the day before and refrigerate overnight to save time the next day.

In this Spanish version of ropa vieja, garbanzo beans are used in place of the peas used in this recipe. This can be served with low-carb tortillas, avocado, and cilantro, or flat-head parsley.

Ingredients
For the Steak:
2 pounds flank steak (or chuck roast)
1 large onion (quartered)
2 cloves garlic (smashed)
1 large celery rib (chopped)
1 tablespoon salt

For the Stew:
1/4 cup olive oil
2 cloves garlic (minced)
1 large onion (sliced into thin strips)
1 large green bell pepper (sliced into thin strips)
1 1/2 pounds tomatoes (diced)
2 tablespoons dry sherry
2 bay leaves
1 tablespoon ground cumin
1/4 cup cooked sweet peas (frozen and thawed are okay)
Salt and pepper to taste

Steps to Make It

Place the steak into a large stockpot and add water to cover the steak completely.

Add the quartered onion, smashed garlic, chopped celery, and salt to the steak in the pot

Bring ingredients to a boil, then reduce to moderate heat and cook until steak is tender about 1 1/2 hours.

Transfer the meat only to a platter to cool and discard the cooking liquid, onion, garlic, and celery.

Shred-it with two forks when the meat is cool enough to handle. At this point, you can refrigerate the meat overnight if desired or carry on with the cooking.

Gather the stew ingredients and cooked steak.

In a large skillet or pot, heat the olive oil over medium-high heat. Add the minced garlic and sauté until soft, about 1 minute.

Reduce the heat to medium and add the sliced onion and bell pepper. Cook until vegetables are soft, about 10 minutes.

Stir in the diced tomatoes, sherry, bay leaves, cumin, and a pinch of salt.

add tomatoes and spices, the onion and pepper mixture in the skillet

Turn the heat to medium-high and cook for 25 minutes, occasionally stirring to prevent sticking.

remove the bay leaves from the vegetable mixture in the skillet

Stir in the shredded beef and cook for about 10 minutes until the beef is heated through.

Stir in the peas. Turn off the heat. Add salt and pepper to taste. Serve immediately with rice if desired.

patricia19 · April 27, 2021, 12:55:04 PM

How to Make Authentic Greek Coffee
Written by Nancy Gaifyllia Updated 03/25/20 From The Spruce Eats

01 Start With the Pot

Greek coffee is a strong brew, served with foam on the top and the grounds at the bottom of the cup. Although it can be made in a specialized pot, the traditional small pot is best. It allows the proper amount of foam, which adds to the unique taste.

What You'll Need
Greek coffee
Sugar (optional)
A briki (μπρίκι, pronounced BREE-kee)
Demitasse cups

Water glasses
The pot used for making Greek coffee is called a briki. It comes in 2-, 4- and 6-demitasse cup sizes to create just the right amount of foam—a very important part of the process. If you plan to make coffee for more than six people, making several potfuls in stages is recommended.

Start with very cold water. Use the demitasse cup to measure the water needed for each cup of coffee (one demitasse cup of water is about 1/4 cup). Pour the water into the briki.

02 Add Coffee, and Sugar (If Desired)
Greek coffee is brewed to taste and there are four standard types. They vary by sweetness and by the amount of coffee used. Experimenting will help you find the exact brew for you.

For unsweetened coffee, add one heaping teaspoon of coffee to the briki. In Greek, this is called sketos, written σκέτος and pronounced SKEH-tohss.

For medium-sweet coffee, add 1 teaspoon of sugar and 1 heaping teaspoon of coffee to the briki and stir. In Greek, this is called metrios, written μέτριος and pronounced MEHT-ree-ohss.

For sweet coffee, add 2 teaspoons of sugar and 1 heaping teaspoon of coffee to the briki and stir. In Greek, this is called glykos or γλυκός and pronounced ghlee-KOHSS.

For extra-strong sweet coffee, add 3 teaspoons of sugar and 2 heaping teaspoons of coffee to the briki and stir. In Greek, this is called vary glykos (βαρύ γλυκός), pronounced vah-REE ghlee-KOHSS.

03 Let the Foam Rise

Turn on the heat to medium-low. Stir the coffee until it dissolves and then don't stir again. Heat slowly. The foam will start to rise in the briki before it boils. This foam is called kaïmaki (καϊμάκι), pronounced kaee-MAH-kee. The richer the foam, the more Greeks like it.

04 Share the Foam, Then Pour

The foam can rise to the top of the briki very quickly once it starts. When it reaches the top, remove from the heat and serve. Evenly divide the foam among all the cups, then fill the cups with the remainder of the coffee, taking care not to disturb the foam.

05 Serve and Sip

Serve Greek coffee piping hot with a glass of cold water for each person. You can add homemade cookies or sweet biscuits for a final touch. This coffee is sipped, often loudly and quite slowly. In authentic settings, one cup of coffee often lasts a few hours. Greek coffee has recently become popular with the younger set, who order "doubles" and often add milk (they also drink if faster than custom dictates).

06 Variation

Another type of coffee is quite popular: sweet boiled coffee (glykivrastos, γλυκήβραστος, pronounced ghlee-KEE-vrah-stohss). To make glykivrastos, use 1 teaspoon of coffee and 2 teaspoons of sugar per cup. Lift and lower the briki up and down from the heat, allowing the coffee to come just about to the boiling point three times until it makes a lot of foam. Be careful not the let the foam spill over. Serve the same way you would traditional Greek coffee.

patricia19 · April 27, 2021, 02:44:29 PM

Instant Pot Short Ribs

prep time 15 mins cook time 1 hr total time 1 hr 15 mins

Ingredients

5-6 bone-in beef short ribs
2 teaspoons Kosher salt
1/2 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
2 carrots, cut into 1-inch pieces
3 celery stalks, cut into 1-inch pieces
2 garlic cloves, roughly chopped
1 yellow onion, cut into wedges
1 cup red wine
1 cup tomato paste
1 cup beef broth
2 sprigs of fresh thyme
2-3 large bay leaves
2 tablespoons cornstarch

Instructions

Dab short ribs dry with a paper towel. Season with Kosher salt and ground black pepper.

Turn Instant Pot to saute, add olive oil.

Add short ribs, browning on all sides. Remove to plate and set aside, keeping the Instant Pot on saute.

Add carrots, celery, garlic, and onion. Saute until soft, about 10 minutes.

Deglaze with red wine, scraping up brown bits from the bottom of the pot.

Add tomato paste, beef broth, and 1 cup water, stirring to combine.

Return short ribs back to the Instant Pot, spoon liquid over the tops.

Secure the lid of the Instant Pot, setting the vent to sealed.

Set manual, high pressure for 40 minutes.

Allow for 10 minutes natural release, then release remaining pressure.

Carefully remove short ribs, they will be tender, set aside.

Remove thyme sprigs and bay leaves.

Using an immersion blender, mix vegetables and liquid.

Blend cornstarch with 2 tablespoons water, add to sauce.

Return to saute, allowing the sauce to simmer for 5 minutes to reduce and thicken.

Add short ribs back to the sauce, covering, and allow to reheat.

Serve immediately.

patricia19 · April 27, 2021, 02:50:44 PM

Instant Pot Chili

prep time 15 mins
cook time 40 mins
total time 55 mins

Ingredients

1 tablespoon light olive oil
1 medium yellow onion , chopped
2 cloves garlic , minced
1 green bell pepper , seeded and chopped
2 jalapenos , seeded and minced
1 pound ground beef 90% lean
1/2 teaspoon cumin
1 1/2 teaspoon chili powder
1/2 teaspoon white pepper
1/2 teaspoon fine sea salt
1 teaspoon crushed red pepper
2 tablespoons dark brown sugar
28 ounces crushed tomatoes
15 ounces black beans , drained and rinsed
15 ounces red kidney beans , drained and rinsed
1 cup pepper jack cheese , shredded for topping

Instructions

Set Instant Pot to saute function. Add light olive oil.
When hot, add onion, garlic, bell pepper and jalapenos. Saute for 3-4 minutes or until slightly softened.
Add ground beef, breaking into pieces for 1-2 minutes.
Add remaining ingredients, except pepper jack cheese. Stir together.
Lock lid, set vent to "sealed." Use manual setting in high pressure for 20 minutes. Allow for natural release, approximately 20 minutes.
Stir well, ladle into soup bowls and top with shredded pepper jack cheese.

patricia19 · April 28, 2021, 01:17:55 PM

Homemade Chicken and Biscuits

Prep: 30 mins Cook: 45 mins Total: 75 mins Servings: 4 servings

Ingredients
For the Chicken:

2 large chicken breasts halves, bone-in
3 cups chicken broth
1 small onion, chopped
1/2 teaspoon dried leaf thyme
1/4 teaspoon ground black pepper
1 1/2 cups frozen peas, cooked; or peas and carrots

For the Sauce:

4 tablespoons butter
1/4 cup all-purpose flour
1/4 to 1/2 cup heavy cream, or whipping cream
1 dash salt, or to taste
1 dash pepper, or to taste
For the Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
2 teaspoons sugar
2 tablespoons fresh parsley chopped, chopped
1 1/2 cups heavy cream, or whipping cream
Steps to Make It

Note: while there are multiple steps to this recipe, this chicken and biscuit recipe is broken down into workable categories to help you better plan for preparation and cooking.

Prepare the Chicken Gather the ingredients.

In a large saucepan, place the chicken, chicken broth, onion, thyme, and pepper. Bring to a boil.

Reduce heat to low, cover, and continue cooking at a low simmer for 25 to 30 minutes, until the chicken is cooked through and no longer pink in the center.

Remove the chicken from the broth. Reserve the broth. When the chicken is cool enough to handle, remove the meat from the bones and chop coarsely or shred.

Preheat the oven to 375 F. Grease an 8 or 9-inch baking dish or spray it with nonstick cooking spray. Place the chicken in the baking dish.

Sprinkle the cooked peas or peas and carrots over the chicken in the baking dish.

Make the Sauce and Assemble the Filling
In a saucepan over medium heat, melt the butter.

Stir in the flour and cook, stirring, for 1 to 2 minutes.

Gradually add the reserved chicken broth, 3 cups, and continue cooking until thickened, stirring frequently. Add the heavy cream to the sauce, starting with 1/4 cup. Depending on how thick or thin you'd like it to be, add the remaining heavy cream or leave it as is. Add salt and pepper to taste.

Pour the sauce over the chicken and vegetables in the baking dish. Reserve.

Prepare the Biscuits
In a large bowl, thoroughly whisk the flour with the baking powder, 3/4 teaspoon of salt, sugar if using, and parsley.

With a fork, stir in the heavy cream until moistened. Turn the dough mixture onto a floured surface and knead 3 or 4 times with floured hands just until the dough holds together.

Pat the dough into a circle about 1/2 inch thick and cut out disks with biscuit cutters of 1 3/4 to 2-inch in diameter. Arrange the biscuits over the chicken mixture in the baking dish. Gather the dough scraps together and cut out more biscuits until you've used all the dough. Either place the extra biscuits on the chicken mixture or bake on a baking sheet. Alternatively, freeze the extra raw, cut-out biscuits.

Bake the chicken and biscuits and, if desired, the plain extra biscuits until browned, about 20 to 24 minutes. Serve hot.

Enjoy!

patricia19 · April 28, 2021, 01:26:30 PM

Instant Pot Goulash

Prep: 5 mins Cook: 19 mins Total: 24 mins Servings: 6 servings

Ingredients

1 pound ground beef
1 tablespoon olive oil
1 medium yellow onion, diced
1 green bell pepper, diced
1/4 teaspoon salt
1 teaspoon ground black pepper
6 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons smoked paprika
2 tablespoons tomato paste
4 cups chicken stock (or water)
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 (28-ounce) can crushed tomatoes
1 pound elbow macaroni
2 tablespoons chopped parsley, optional
1/2 cup grated Parmesan cheese, optional

Steps to Make It

Gather the ingredients.

Press the "Sauté" function to heat up the Instant Pot. Once the machine reads "Hot" add the ground beef. Cook, stirring until browned.

Remove the beef from the pot, leaving behind some of the fat. Add the olive oil, onions, bell peppers, salt, and pepper. Sauté until the onions and green peppers have softened but are not browned.

Add the garlic, basil, oregano, paprika, and tomato paste. Sauté for one more minute, or until the spices become fragrant but have not browned.

Add the chicken stock or water, soy sauce, and Worcestershire sauce, stirring until all are well combined. Add the crushed tomatoes, macaroni, and the previously reserved ground beef. Make sure the macaroni is totally submerged under the sauce and chicken stock. Cover and cook on high pressure for four minutes.

Quick-release the pressure valve. Once the steam is completely released, carefully remove the lid. Stir, and top with the optional freshly chopped parsley and Parmesan cheese, if using. Serve immediately.

Enjoy!

Substitutions and Additional Ingredients
Pasta shape: Choose your favorite pasta shape, but just make sure that it is short and thick, like a ditalini, short penne, or small shells. Thinner pasta like spaghetti or angel hair will cook too quickly and will become mushy. This pasta is meant to be scooped like a soup or chili so short pasta works best.

Vegetables: Try adding other veggies when you sauté the onions and green peppers. Mushrooms (cremini, maitake, shiitake, portobello), red bell peppers, carrots, shredded kale, and diced zucchini are great additions.

Protein: Substitute the beef with ground pork, veal, or turkey. Or use a plant-based protein instead to make a wonderful vegan dish (you'd need to use vegetable stock for this variation).

patricia19 · April 29, 2021, 11:26:08 AM

Easy Beef Stroganoff

Prep: 5 mins Cook: 15 mins Total: 20 mins Servings: 4 to 6 servings

This beef stroganoff recipe is a cinch to prepare because it starts with leftover cooked roast beef, pot roast, brisket, or even deli roast beef. So all you have to do is make the sauce. To save time, look for pre-sliced mushrooms (they're normally the same price as regular mushrooms).

Want to upgrade this recipe a bit? Trader Joe's and Pacific Natural Foods both make an excellent condensed cream of mushroom soup made with all-natural ingredients. The Trader Joe's soup is made with portobello mushrooms.

Serve this stroganoff with hot cooked egg noodles and a green salad.

Ingredients

2 tablespoons butter
1/2 cup diced onions
8 ounces sliced mushrooms
2 tablespoons flour
1 1/2 cups beef broth
1 (10.75-ounce) can condensed cream of mushroom soup
2 tablespoons sour cream
Kosher salt (to taste)
Freshly ground black pepper (to taste)
2 cups shredded cooked leftover beef (roast beef, pot roast, beef brisket, or deli roast beef)

For Serving: cooked egg noodles and freshly chopped parsley

Steps to Make It

Gather the ingredients.

In a large (12-inch) skillet over medium heat, melt the butter. Add the onions and mushrooms, and cook until softened.

Sprinkle the flour over the vegetables, and stir until the flour is well coated with the fat and drippings in the pan.

Add the broth, constantly stirring, until thickened.

Add the cream of mushroom soup and sour cream, and season with salt and pepper.

Mix in the cooked beef, and cook a few minutes until heated through.

Serve the stroganoff over hot cooked egg noodles, garnish with chopped parsley if desired. Enjoy.

patricia19 · April 30, 2021, 02:01:13 PM

Delicious Sicilian Casserole

Ingredients

1 pound ground beef
1 onion (chopped)
2 cloves garlic (minced)
1 green bell pepper (chopped)
1 (6-ounce) can tomato paste
1 (8-ounce) can tomato sauce
3/4 cup water
1 teaspoon dried Italian seasoning
2 cups elbow macaroni
1 (8-ounce) package cream cheese (cubed)
3/4 cup milk
1/3 cup sour cream
3/4 cup grated Parmesan cheese (divided)

Steps to Make It

Preheat the oven to 350 F. Spray a 2-quart casserole dish with nonstick cooking spray and set aside.

Bring a large pot of salted water to a boil.

Meanwhile, brown the ground beef, onion, and garlic in a heavy saucepan, stirring to break up ground beef. Add green bell pepper when beef is almost cooked; continue to simmer until beef is done. Drain well.

Add tomato paste, tomato sauce, water, and dried Italian seasoning to the beef mixture and stir well to blend. Let simmer for 10 minutes to blend flavors.

Meanwhile, cook elbow macaroni as directed on the package.

While macaroni is cooking, combine the cream cheese and milk in a medium bowl. Cook in microwave on medium power for 2 to 3 minutes, stirring once halfway through cooking.

Remove the cream cheese mixture from the microwave and stir with a wire whisk until sauce thickens and blends to form a smooth sauce.

Drain the macaroni and add to the cream cheese sauce along with the sour cream and 1/2 cup Parmesan cheese; stir to combine.

In the prepared casserole dish, place all of the cream cheese mixture. Top with all of the ground beef mixtures and sprinkle with the remaining 1/4 cup Parmesan cheese.

Bake the dish for 20 to 30 minutes until the casserole is bubbly.

patricia19 · April 30, 2021, 02:12:13 PM

35 Fast Dinner Ideas for Any Night of the Week

https://tinyurl.com/2n7z92vm

patricia19 · April 30, 2021, 06:13:28 PM

Eggs Baked in Tomato-Paprika Sauce

Prep Time: 5 minutes Cook Time: 20 minutes Servings: 4

Fennel seeds and smoked paprika amp up the flavor of this tomato sauce, which is topped with eggs and then quickly baked. Serve with toasted bread for an easy brunch dish or a simple weeknight supper.

Ingredients:
2 Tbs. extra-virgin olive oil
1 small yellow onion, diced
2 garlic cloves, minced
1 tsp. fennel seeds
1 tsp. smoked paprika
1 can (28 oz./875 g) whole peeled tomatoes with juices,
tomatoes lightly crushed by hand
Kosher salt and freshly ground pepper
4 eggs
Fresh flat-leaf parsley leaves for garnish

Directions:
Preheat an oven to 400°F (200°C).

In a large ovenproof frypan over medium heat, warm the olive oil. Add the onion and cook, occasionally stirring, until softened, 5 to 7 minutes. Add the garlic, fennel seeds, and paprika and cook, constantly stirring, until fragrant, about 1 minute. Add the tomatoes and simmer, occasionally stirring, until slightly thickened, 5 to 7 minutes—season with salt and pepper.

Using the back of a spoon, create a pocket for each egg in the tomato sauce. Crack 1 egg into each pocket. Transfer the pan to the oven and bake until the egg whites are just set and the yolks are still runny about 8 minutes. Season the eggs with salt and pepper and garnish with parsley leaves. Serve immediately. Serves 4.

so_P_bubble · May 01, 2021, 03:19:49 AM

That is a very popular dish here, with added flakes of hot pepper. We call it 'shakshuka' and it can be ordered in many eatery places. Yummy with fresh bread and salad.

patricia19 · May 01, 2021, 12:28:51 PM

It's very popular here locally, Bubble, but I didn't know it by that name nor that it was of Turkish descent! One of my cookbooks, called "Salt Fat Acid Heat, The Elements of Cooking included the recipe but, of course, was more on elements rather than origins.

so_P_bubble · May 02, 2021, 03:46:42 AM

https://theculturetrip.com/middle-east/israel/articles/a-brief-history-of-israels-famous-dish-shakshuka/

Brief History of Israel's Famous Dish, Shakshuka

so_P_bubble · May 02, 2021, 09:33:50 AM

Amy · May 02, 2021, 09:37:08 AM

Bubble, that looks delicious!!!

patricia19 · May 02, 2021, 10:29:23 AM

Thanks Bubble! I remember my mom making that as a Friday or Saturday dinner as both parents worked during the week. No one ever served it for breakfast, however. It is delicious, and seemingly world traveled. I learned a lot today. I'm curious about the green version that I saw in the info you sent. I may investigate that recipe further. Thank you!

patricia19 · May 02, 2021, 11:49:37 AM

Simple, Decadent Alfredo Sauce: Cream, Butter, and Cheese

Prep: 5 mins Cook: 15 mins Total: 20 mins Servings: 4 to 6 servings

Ingredients

2 cups heavy cream
1 stick butter
1 1/2 cups parmesan cheese (freshly grated)
2 tablespoons fresh Italian parsley (chopped)
Kosher salt (to taste)
Freshly ground black pepper (to taste)

Steps to Make It
Gather the ingredients.

In a large sautée pan, heat the butter and cream over medium-low heat until it starts to bubble.

Lower heat, and simmer gently for about 15 minutes or until the sauce has reduced somewhat.

Remove the pan from heat, and cover.

Add the cheese, and toss until it's fully mixed. Adjust consistency with additional cream if necessary.

Stir in the chopped parsley.

Season to taste with Kosher salt and freshly ground black pepper.

Toss with the hot cooked pasta of your choice and serve right away.

patricia19 · May 02, 2021, 12:04:42 PM

Air Fryer Bloomin' Onion

Prep:
25 mins
Cook:
15 mins
Chill Time:
90 mins
Total:
2 hrs 10 mins
Servings:
4 servings
Yield:
1 onion

A Bloomin' Onion is a fun snack to make for the family or as a crowd-pleasing party appetizers. The air fryer cuts the fat and creates a lighter blooming onion because it cooks with hot air instead of oil.

This version cooks perfectly on the lowest level of the Instant Vortex Plus, an oven-style air fryer. If using a basket-style air fryer, try a temperature of 350 F for about 20 minutes to avoid charring the tips of the petals.

As with most breaded foods, preparation can be a bit messy. Make sure you have bowls and utensils ready before you begin and you'll find it much more manageable. The spicy sauce gets its zesty flavor from a bit of horseradish. If you aren't a fan of horseradish, feel free to replace it with an equal amount of Dijon or whole grain mustard.

Ingredients

For the Spicy Dip:

1/2 cup mayonnaise
1 tablespoon ketchup
1 teaspoon horseradish
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1 dash salt
1 dash black pepper
1 dash cayenne pepper

For the Onion:

1 large sweet or yellow onion
1 1/2 cups all-purpose flour
3 large eggs
1/3 cup buttermilk (or milk)
1 cup plain fine breadcrumbs
1 tablespoon Old Bay seasoning

Steps to Make It
Gather the ingredients.

In a small bowl, combine the mayonnaise, ketchup, horseradish, garlic powder, paprika, oregano, salt, black pepper, and cayenne pepper. Stir to blend. Cover and refrigerate until serving time.

Cut the top off the onion and remove the outer peel.

Place the onion on a cutting board, cut-side down. With a sharp knife, make a cut about 1/2-inch from the root.

Make three more evenly spaced cuts around the onion. You will have 4 evenly spaced portions. Make sure you leave the root intact.

Make 2 to 3 cuts in the center of each quarter. You should have 12 to 16 cuts, depending on the size of the onion.

Turn the onion over and separate the petals slightly.

Place the onion in a bowl of ice water and let stand for 1 to 2 hours. Remove the onion to paper towels to drain.

Place the onion in a bowl and sift the flour over it while gently separating the petals. You might have to do this a few times to get good coverage. Gently turn the onion upside-down to shake off any excess.

In a bowl, whisk the eggs with the buttermilk. Place the onion in a bowl and pour the egg mixture over it, gently separating the petals. Remove the onion to a wide, shallow bowl.

Combine the breadcrumbs and Old Bay seasoning; sprinkle over the onion petals.

Set the air fryer temperature to 375 F and preheat the following the manufacturer's directions. Spray the tray with cooking oil spray and add the onion, root-side down. Cook for 15 minutes.

Serve the blooming onion immediately with the dip.

Recipe Variations
To vary the flavor, replace the Old Bay seasoning with Cajun seasoning or seasoned salt.

patricia19 · May 02, 2021, 12:12:05 PM

Air Fryer Chicken Thighs

Prep: 10 mins Cook: 18 mins Total: 28 mins Servings: 2 to 4 servings Yields: 4 pieces

Ingredients

4 bone-in, skin-on chicken thighs
2 cloves garlic, pressed and mashed to form a paste
2 tablespoons grated Parmesan cheese, plus more for garnish
1/2 teaspoon kosher salt
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 pinch crushed red pepper flakes, optional
2 teaspoons olive oil or olive oil spray
1 tablespoon coarsely chopped fresh parsley, garnish

Steps to Make It
Gather the ingredients.

Pat the chicken thighs dry with paper towels.

Spray the air fryer basket with cooking oil spray.

Place the chicken thighs on a plate, skin-side up. Spread the garlic on the chicken and then sprinkle evenly with the Parmesan, salt, Italian seasoning, black pepper, and red pepper flakes, if using.

Place the seasoned chicken thighs in the air fryer basket, skin-side up, and drizzle or spray with olive oil.

Set the air fryer temperature to 380 F and set the timer for 18 minutes. Remove the basket after about 12 minutes.

Turn the chicken thighs over and replace the basket; continue to cook for the remaining 6 minutes. To ensure the chicken is thoroughly cooked, check the largest thighs with an instant-read thermometer; the minimum safe temperature for the chicken is 165 F.

Serve the chicken thighs with extra grated Parmesan cheese and a garnish of fresh parsley, if desired.

patricia19 · May 02, 2021, 12:37:10 PM

NEW ENGLAND BAKED HADDOCK

If you can't find it, or if you just don't like it, you can use any other mild white fish, such as tilapia, cod, pollock, flounder, or halibut. I've even gotten super Southern on this and used catfish- it was great!

Prep Time 5 mins Cook Time 15 mins Total Time 20 mins

Ingredients

1-1.5 lbs. haddock patted dry (or cod)
1 cup plain breadcrumbs or seasoned, see note
6 tablespoons salted butter melted (see notes)
kosher salt and black pepper
lemon wedges and fresh parsley for serving (optional)

Instructions

Preheat oven to 350 degrees.
Put a spoonful of the melted butter in a baking sheet or dish and spread to coat the bottom.

Combine the bread crumbs (1 cup) with the rest of the 6 tablespoons of melted butter.
Salt and pepper both sides of the fish liberally (I used about 1 teaspoon kosher salt and 1/4 teaspoon pepper), and lay in the buttered baking dish.

Spread bread crumbs – all of them – evenly over the fish
Bake for 15 minutes, or until fish is cooked thoroughly (and flakes easily).
Serve with a squeeze of lemon juice and a garnish of fresh parsley, if desired.

Notes
Looking for more flavor? This recipe is basic and simple. But if you're looking for bolder flavor, try adding spices or herbs to the breadcrumb mixture, such as fresh parsley, dill, chives, garlic (powder or fresh), onion powder, and/or lemon zest, or use Italian Style Seasoned Breadcrumbs. Grated parmesan cheese would also be delicious added in!

If you use unsalted butter, I recommend adding 1/4 teaspoon salt to the breadcrumb mixture, in addition to seasoning the fish.

If your fish is particularly thick, you may need more time to cook it. The cooking time indicated is for fish about 3/4″-1″ thick. Keep in mind, oven temperatures vary as well.

How to use Ritz crackers: New England Baked Haddock is traditionally made with crushed Ritz crackers. You can use them if you prefer- just put them in a zip-top bag and use a rolling pin to crush them. Then, use in place of the breadcrumbs in the recipe and use only 3 tablespoons of melted butter instead of 6.

Amy · May 02, 2021, 05:23:05 PM

Pepper Romo

Asparagus Stuffed Chicken Breast will change the way you eat chicken 🙌🏻 easy!

Ingredients

4 Skinless boneless chicken breasts about 1 1/2 lb.
1 Tsp Italian seasoning mix
1 Tsp Garlic Powder
1 Tsp Smoked Paprika
Sea salt and pepper
12 Asparagus stalks end trimmed (I used frozen)
1 oz Tomatoes chopped up
4 slices Mozzarella Cheese (I also like to use Swiss)
1 Tbsp Olive Oil

Recipe

Preheat your oven to 400 F.

Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, pepper.

Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through.

Add 3 sprigs of asparagus and a couple of pieces of tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it. Close the pocket with a toothpick.

Heat oil in skillet.

Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side.

Bake the chicken for 15-20 minutes. Enjoy!

so_P_bubble · May 03, 2021, 05:26:58 AM

Quote from: patricia19 on May 02, 2021, 11:49:37 AMSimple, Decadent Alfredo Sauce: Cream, Butter, and Cheese

I prepare that often but do not reduce the sauce. I toss boiled Penne pasta al dente into the sauce and put the mixture in a buttered dish that goes to the oven. I sprinkled some grated cheese - Parmesan or Roquefort - on top and bake it until golden brown and crispy at the top - around 1/2H in medium heat. I serve with a fresh tomato/cucumber/onion salad. Delicious in summer.

Amy · May 03, 2021, 07:09:52 AM

Air Fried Green Beans
Yield
6 servings
Time spent
Prep time: 10 Minutes|Cook time: 15 Minutes|Total time: 25 Minutes
Ingredients
FOR THE GREEN BEAN FRIES
1 lb green beans, ends trimmed
2 tbsp flour
2 eggs
1 cup panko breadcrumbs
¼ cup grated parmesan
1 tbsp garlic powder
¼ tsp seasoned salt
1/8 tsp pepper
cooking spray
FOR THE WASABI RANCH DIP
¾ cup sour cream or nonfat plain greek yogurt
¼ tsp dried chives
¼ tsp dried parsley
¼ tsp salt
¼ tsp garlic powder
¼ tsp wasabi paste
1/8 tsp dill weed
1/8 tsp onion powder
1/8 tsp pepper
1/8 tsp paprika
Instructions
Make the Wasabi Ranch Dip: To a mixing bowl, add sour cream, chives, parsley, garlic powder, ¼ tsp salt, wasabi paste, dill, onion powder, 1/8 tsp pepper, and paprika. Stir to combine. Set aside in the fridge to chill.
Make the Green Bean Fries: Place green beans in a resealable bag along with the flour. Seal the bag, leaving some air in the bag. Shake the green beans to lightly coat in the flour.
To a shallow bowl, add eggs. Whisk very well for at least 30 seconds straight to completely break up the egg whites. In a separate shallow bowl, combine panko, parmesan, garlic powder, seasoned salt, and pepper. Using tongs, take a few green beans, shake off any excess flour, and coat the green beans in the egg. Then, remove the green beans from the egg, allowing any excess to drip off, and place green beans in the panko mix. Toss in the panko, pressing gently, to coat the green beans. Transfer to a plate. Repeat with remaining green beans.
Preheat the air fryer to 400 degrees. Spray the air fryer basket with cooking spray. Arrange green beans in a single layer, making sure no beans overlap. Lightly spritz the top of the green beans with cooking spray. Cook for 5 minutes, gently toss the green beans, and cook an additional 2 minutes until the green beans are lightly golden. Repeat with remaining batches, as necessary.
To serve, transfer green bean fries to a serving tray. Serve with wasabi ranch dip. Enjoy!
Tips

patricia19 · May 03, 2021, 12:08:57 PM

Quote from: so_P_bubble on May 03, 2021, 05:26:58 AM
Quote from: patricia19 on May 02, 2021, 11:49:37 AMSimple, Decadent Alfredo Sauce: Cream, Butter, and Cheese

I prepare that often but do not reduce the sauce. I toss boiled Penne pasta al dente into the sauce and put the mixture in a buttered dish that goes to the oven. I sprinkled some grated cheese - Parmesan or Roquefort - on top and bake it until golden brown and crispy at the top - around 1/2H in medium heat. I serve with a fresh tomato/cucumber/onion salad. Delicious in summer.

I like your version with the Roquefort and salad, Bubble! That's going on my shopping list! Amy, I like your green beans but I don't have an air fryer. I've been listing the air fryer recipes because I know you and Jane have one.

so_P_bubble · May 03, 2021, 01:32:12 PM

can't the beans be done in the oven?

patricia19 · May 03, 2021, 02:04:43 PM

Yes, altho I would probably make mine in the toaster/convection bake oven. I hadn't thought of other ways when I posted the recipe.

Amy · May 03, 2021, 02:18:30 PM

Beans can be done in the oven.400° for 5 -7 min..

patricia19 · May 03, 2021, 03:03:53 PM

Thanks Amy.

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