Air Fryer Salmon Nuggets
The air fryer produces salmon nuggets that are crispy on the outside and moist and tender on the inside. They are delicious as an appetizer or as a main dish over greens.
Combine maple syrup chipotle powder and salt in saucepan and bring to a simmer over medium heat.
Reduce heat to low to keep warm.
Place croutons in the bowl of a mini food processor; pulse until crushed into fine crumbs.
Transfer to a shallow bowl.
Whisk egg in a separate bowl.
Preheat the air fryer to 390 degrees F (200 degrees C).
Sprinkle salmon lightly with sea salt.
Lightly dip salmon into egg mixture letting excess drip off.
Coat salmon in crouton breading and shake off extra.
Set on a plate and mist lightly with cooking spray.
Spray basket of the air fryer with cooking spray.
Place salmon nuggets inside working in batches to avoid overcrowding if necessary.
Emily’s Famous Banana Oat Muffins
I created these muffins to use up some bananas and have a nutritious snack for breakfast.
Set the oven to 350 degrees Fahrenheit (175 degrees C).
Use paper liners or cooking spray to line a 12-cup muffin pan.
Bananas, brown sugar, egg, vanilla, and oil are stirred together in a big bowl.
When thoroughly combined, add the whole wheat flour, oats, cinnamon, ginger, baking powder, and baking soda to the banana mixture.
Fill the muffin cups with the prepared batter.
Bake for about 25 minutes, or until the tops spring back when lightly pressed.
Before attempting to remove them from the pan, let them cool for a few minutes.
West African Peanut Stew
This hearty stew is super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken.
The onion, garlic, and ginger should be cooked and stirred in the hot peanut oil for about five minutes, or until soft.
Add the chicken and stir-fry it until it is thoroughly browned.
Salt and black pepper should be used to season.
Over the mixture, pour the chicken stock.
When the sweet potatoes are fully incorporated into the liquid, turn the heat down to low, partially cover the pot, and simmer the mixture for 15 minutes.
To the soup, add the tomatoes, collard greens, and peanut butter.
Cooking for another 20 minutes with sporadic stirring while partially covering the pot.
Poulet de Provencal
For a quick main dish with a French influence, chicken breast halves are cooked with balsamic vinegar and browned mushrooms before being topped with melted provolone cheese.
Heat olive oil and butter in a large nonstick skillet over medium heat.
Mix 2 1/2 tablespoons balsamic vinegar Dijon mustard and garlic in a bowl and stir chicken breast halves into the mixture to coat.
Transfer chicken with marinade into the skillet and cook turning occasionally until chicken is no longer pink inside 5 to 8 minutes per side.
Transfer chicken to a platter and keep warm.
Fresh Fig and Prosciutto Pasta Sauce
Impress your fanciest guests with this decadent cream sauce topped with pan-fried prosciutto and fresh figs. Serve over your favorite pasta.
Butter should be melted in a small saucepan over low heat; add flour and stir until the mixture is smooth and bubbling, about 2 to 4 minutes.
Stir in salt after adding it.
Remove from heat and add milk slowly, stirring until smooth.
Bring white sauce back to a boil on the stove.
Turn down the heat, then simmer slowly.
In a nonstick pan over medium heat, cook and stir the prosciutto and figs for about 5 minutes, or until warm.
The white sauce should be seasoned with lemon pepper seasoning and lemon zest.
Serve the sauce over figs and prosciutto.
Molasses and cornmeal distinguish this dark, sweet New England-style classic.
Cornmeal and 1/2 cup water should be combined in a small saucepan.
Over medium heat, bring to a boil while stirring occasionally.
Cook for 5 minutes or until mixture thickens.
Remove from heat and stir in molasses and butter (or margarine).
Allow to lukewarm.
Mix yeast with 1/2 cup warm water in a small mixing bowl.
Let stand for about 10 minutes or until creamy.
Fresh Peach Trifle
This twist on a classic trifle honors the divine flavor of summer peaches. A simple but delicious dessert.
In a sizable bowl, add the peaches and the lemon juice, and toss gently.
Blend 1 cup of peaches until smooth, reserving the remaining slices of fruit.
In a bowl, combine the yoghurt, peach puree, and lemon zest.
Stir until well combined.
Half of the squared-up angel food cake should go in the bottom of a glass dish.
Over the cake, distribute half of the peach slices.
Place half of the yoghurt mixture on top.
Overtop the yoghurt, scatter the remaining cake squares.
Add peaches, saving five or six slices for garnish.
Add the remaining yoghurt mixture on top.
Slices of peach are a garnish.
Keep chilled until ready to serve.
Crispy Baked French Toast
Kikkoman Panko Bread Crumbs put the crunch into your French toast.
Beat eggs together with milk sugar and Vanilla extract in shallow bowl until well blended.
Place panko in pie pan or shallow dish.
Dip each bread slice into egg mixture thoroughly coating both sides; then coat both sides of bread slices with bread crumbs.
Place on large wire rack.
Add butter and oil into 17-1/4 x 11-1/2-inch jellyroll pan.
Place pan in 400 degrees F.
oven 1 to 2 minutes or until butter melts.
Remove pan from oven.
Place bread slices into pan in single layer turning over once to coat both sides of bread slices with butter mixture.
Return to oven and bake 15 minutes.
Turn bread slices over and bake 10 minutes longer or until golden brown.
Serve with butter and maple syrup.
Low-Fat Blueberry Bran Muffins
These muffins are just as delicious and moist as regular muffins! They’ll be gone before they have time to cool. Low-fat, healthy and yummy, imagine that.
Set oven to 375 degrees Fahrenheit (190 degrees C).
Use paper muffin liners or grease muffin tins.
Wheat bran and milk are combined, then left to stand for 10 minutes.
Combine applesauce, eggs, brown sugar, and vanilla in a sizable bowl.
Combine bran; beat in.
All-purpose flour, whole wheat flour, baking soda, baking powder, and salt should be sifted together.
Stir the bran mixture just until combined.
Add blueberries and fold.
Pour into muffin tins.
Taco Dip Casserole
For Taco Tuesday, bake this casserole-style taco dip and serve it with chips and sour cream to get the same great flavor in something that is much simpler to eat.
Preheat the oven to 350 degrees F (175 degrees C).
Spray an 8- or 9-inch square pan with cooking spray.
Heat a large skillet over medium-high heat.
Cook and stir ground beef in the hot skillet until browned and crumbly 5 to 7 minutes.
Drain and discard grease.
Stir in water and taco seasoning mix and bring to a boil.
Reduce heat and simmer stirring occasionally for 5 minutes.
Transfer ground beef to the prepared pan.
Layer with diced tomatoes and green chiles taco sauce warm refried beans sour cream and Mexican cheese.
Cook uncovered in the preheated oven for 20 minutes.
Let sit for 10 minutes before serving.