Vegan Air Fryer Tater Tots
Golden tots tossed in spicy wing sauce and crisped to perfection in the air fryer make the perfect vegan appetizer to serve with celery and carrot sticks.
Preheat an air fryer to 350 degrees F (175 degrees C).
Place frozen potato nuggets in the basket of the air fryer.
Cook for 8 minutes shaking halfway through the cook time.
Transfer potatoes to a large bowl.
Drizzle wing sauce over top and toss until evenly combined.
Return to the air fryer basket.
Cook for 10 minutes undisturbed.
Transfer to a serving plate and serve with ranch dressing for dipping.
Similar to a white Russian, but with a hint of cola, which will render you helpless!
Vodka, coffee liqueur, milk, and cola are added to an ice-filled highball glass.
Easy Sesame Chicken Stir-Fry
A homemade teriyaki dressing coats this sesame chicken stir-fry dish, bringing tons of Asian-inspired flavor.
For the teriyaki dressing, mix the soy sauce, orange juice, sesame oil, stevia powder, garlic powder, and ginger in a small saucepan.
Stirring constantly, bring to a boil over medium-high heat; cook until the mixture slightly thickens.
Take out and place aside.
A large skillet should be heated to medium-high.
Add the vegetable oil and heat for 1 to 2 minutes, or until shimmering.
Stir-fry the chicken and garlic for two to three minutes.
Stir-fry for an additional 4 to 6 minutes after adding broccoli.
Cook the bell peppers and bamboo shoots for an additional 4 to 6 minutes.
Fried Sweet Potatoes
Fried sweet potatoes are easy to make and always a crowd-pleaser. Simply blanch sweet potatoes then slice and fry in melted butter and brown sugar.
Bring a large pot of water to a boil.
Add sweet potatoes and boil for about 4 minutes.
Remove from water and cut into 1/2-inch slices.
Melt butter in a large frying pan over medium heat.
Stir in brown sugar until dissolved adding more butter if necessary.
Add sweet potatoes and fry until golden brown and fork tender turning occasionally.
Chef John’s Steak Diane
In the past, Steak Diane was a mainstay on the menus of upscale restaurants. It was impressive to see everything prepared at the table while the server lit the cognac. But in this case, it’s not necessary.
Season steaks generously on both sides with salt.
Allow steaks to come to room temperature while you make the sauce.
Stir together demi-glace (see Cook’s Note) mustard Worcestershire sauce tomato paste and cayenne pepper in a bowl.
Heat oil in a skillet over very high heat swirling carefully to evenly cover surface.
When oil reaches a smoking point transfer steaks to oil; add a few chunks of butter.
Sear meat on high heat until brown on each side 2 to 3 minutes per side; keep them on the rare side.
An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C).
Transfer steaks to a warm plate.
Farmer’s Market Vegetarian Quesadillas
These quesadillas make excellent appetizers or a quick and healthy meal by making the most of straightforward, fresh ingredients found at your neighborhood farmer’s market.
In a large nonstick pan cook red pepper zucchini yellow squash onion and mushrooms in olive oil over medium to medium-high heat for about 7 minutes or until just tender.
Remove vegetables from pan.
Coat the same pan with cooking spray and place one tortilla in pan.
Sprinkle 1/4 cup of cheese evenly over tortilla and layer 3/4 cup of the vegetable mixture over the cheese.
Sprinkle another 1/8 cup of cheese on the vegetables and top with a second tortilla.
Cook until golden on both sides for approximately 2 to 3 minutes per side.
Remove quesadilla from pan and repeat with remaining ingredients.
Cut each quesadilla into 8 triangles with a pizza cutter.
Tomatillos add color to everyone’s favorite dip with a Mexican influence.
In a medium bowl mix avocados tomatillos red onion roma tomatoes and lime juice.
Season with red pepper flakes hot pepper sauce and salt and pepper.
Cover and refrigerate at least 45 minutes before serving.
Pasta Salad with Homemade Dressing
A homemade Italian pasta salad dressing takes this simple pasta salad loaded with veggies, cheese, pepperoni, and olives to a whole new level! Perfect for weekday lunches or picnics.
Bring a large pot of lightly salted water to a boil.
Add rotini and cook until tender yet firm to the bite 8 to 10 minutes.
Drain rinse with cold water and drain again.
Transfer drained cooked pasta to a large bowl.
Add pepperoni provolone cheese red onion cucumber bell peppers olives parsley and Parmesan cheese.
Mix olive oil vinegar garlic basil oregano ground mustard salt and pepper for dressing in a jar with a lid.
Seal the jar and shake until well combined.
Coconut Oil Frosting
Coconut oil frosting is quick and easy with only 3 ingredients, coconut oil, confectioners’ sugar, and vanilla extract.
Microwave coconut oil until melted 30 to 45 seconds.
Beat coconut oil confectioners’ sugar and vanilla extract together in a bowl with a hand mixer until desired consistency is reached.
Leftover Turkey Fried Rice
The day after Thanksgiving, serve tasty turkey fried rice instead of turkey sandwiches by using your leftover turkey, pre-cooked rice, and frozen vegetables.
Spray cooking spray in a big pan.
Add the onion and cook for about 5 minutes, or until translucent.
Butter should melt after 3 to 5 minutes of cooking and stirring while frozen vegetables are added.
Turkey and rice are stirred in after raising the heat to medium-high.
Insert soy sauce Add 2 tablespoons at a time, stirring until the rice turns colored.
Push everything into the pan’s sides.
As you stir the rice mixture, drizzle sesame oil over the top.
Re-push everything against the pan’s sides.
In the center of the pan, crack the eggs.
Stir into the rice mixture until thoroughly combined after scrambling in the center for 2 to 3 minutes.