AIR FRYER CORN MUFFINS

 

AIR FRYER CORN MUFFINS

Ingredients:

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon sugar (adjust to taste)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk (or regular milk)
• 1/4 cup vegetable oil or melted butter
• 1 large egg

Instructions:

1. Preheat your air fryer to 350°F (175°C) for about 3-5 minutes.

2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.

3. In another bowl, beat the egg lightly. Then add the buttermilk and oil (or melted butter) to the beaten egg and mix well.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

5. Line the air fryer basket with parchment paper liners or lightly grease it with oil.

6. Spoon the batter evenly into the muffin liners in the air fryer basket, filling each cup about two-thirds full.

7. Place the filled muffin liners in the preheated air fryer basket. You may need to work in batches depending on the size of your air fryer.

8. Cook the muffins in the air fryer at 350°F (175°C) for 10-12 minutes or until they are golden brown on top and a toothpick inserted into the center comes out clean.

9. Once done, carefully remove the muffins from the air fryer and let them cool slightly before serving.

10. Serve warm with butter or honey, if desired.

Classic Apple Crisp

 

Classic Apple Crisp

Ingredients:

• 4-5 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
• 1 tablespoon lemon juice
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, cold and cut into small pieces
• Vanilla ice cream or whipped cream, for serving (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or a similar-sized baking dish with butter or cooking spray.
2. In a large mixing bowl, combine the sliced apples, lemon juice, granulated sugar, cinnamon, and nutmeg. Toss well to coat the apples evenly with the sugar and spices.
3. Transfer the apple mixture to the prepared baking dish and spread it out into an even layer.
4. In a separate mixing bowl, combine the rolled oats, flour, and brown sugar. Add the cold pieces of butter to the bowl and use your fingers or a pastry cutter to work the butter into the oat mixture until it resembles coarse crumbs.
5. Sprinkle the oat mixture evenly over the top of the apples in the baking dish.
6. Bake the apple crisp in the preheated oven for 35-40 minutes, or until the topping is golden brown and the apples are tender and bubbling.
7. Remove the apple crisp from the oven and let it cool slightly before serving.
8. Serve the warm apple crisp with vanilla ice cream or whipped cream, if desired.

Mango Coconut Rice Pudding

 

Mango Coconut Rice Pudding

Ingredients:

• 1 cup jasmine rice
• 2 cups coconut milk
• 1 cup water
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 ripe mango, peeled and diced
• 1/4 cup shredded coconut (optional, for garnish)
• Fresh mint leaves (optional, for garnish)

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir well to combine.
3. Place the saucepan over medium heat and bring the mixture to a gentle boil.
4. Reduce the heat to low and simmer the rice mixture, stirring occasionally, for about 20-25 minutes, or until the rice is tender and the mixture has thickened to a pudding-like consistency.
5. Once the rice pudding is cooked, remove it from the heat and let it cool slightly.
6. While the rice pudding is still warm, gently fold in the diced mango until evenly distributed.
7. Transfer the mango coconut rice pudding to serving bowls or glasses.
8. If desired, garnish each serving with a sprinkle of shredded coconut and a few fresh mint leaves.
9. Serve the mango coconut rice pudding warm or chilled, depending on your preference.

Grilled Peach and Burrata Salad with Honey Balsamic Vinaigrette

 

Grilled Peach and Burrata Salad with Honey Balsamic Vinaigrette

Ingredients:

• 4 ripe peaches, halved and pitted
• 8 oz burrata cheese
• 4 cups arugula or mixed salad greens
• 1/4 cup chopped walnuts or pecans
• 2 tablespoons extra virgin olive oil
• Salt and pepper, to taste

For the Honey Balsamic Vinaigrette:

• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your grill to medium-high heat. Brush the peach halves with a little olive oil and season with salt and pepper.

2. Place the peach halves cut-side down on the grill and cook for 3-4 minutes, until grill marks form and the peaches are slightly softened. Flip the peaches and grill for an additional 2-3 minutes. Remove from the grill and let cool slightly.

3. In a small bowl, whisk together the balsamic vinegar, honey, and olive oil to make the vinaigrette. Season with salt and pepper to taste.

4. Arrange the arugula or mixed salad greens on a serving platter. Tear the burrata cheese into pieces and scatter it over the greens.

5. Place the grilled peach halves on top of the salad. Sprinkle with chopped walnuts or pecans.

6. Drizzle the honey balsamic vinaigrette over the salad just before serving.

7. Serve the Grilled Peach and Burrata Salad immediately as a refreshing and flavorful appetizer or light main course.

Tips:

• For added sweetness and depth of flavor, you can brush the peach halves with a little honey before grilling.
• Feel free to customize the salad with additional toppings such as crispy pancetta, fresh basil leaves, or crumbled feta cheese.
• This salad pairs beautifully with a crisp white wine or a light rosé.

This Grilled Peach and Burrata Salad with Honey Balsamic Vinaigrette is a vibrant and elegant dish that celebrates the flavors of summer. Its combination of sweet grilled peaches, creamy burrata cheese, and tangy balsamic vinaigrette is sure to delight your taste buds and impress your guests.

Classic Beef Stroganoff with Wild Mushroom Cream Sauce

 

Classic Beef Stroganoff with Wild Mushroom Cream Sauce

Ingredients:

• 1 pound beef tenderloin or sirloin steak, thinly sliced
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces wild mushrooms (such as porcini, chanterelle, or shiitake), sliced
• 1 cup beef broth
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 cup sour cream
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Cooked egg noodles or mashed potatoes, for serving

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced beef in batches and cook until browned on all sides, about 2-3 minutes per batch. Remove the beef from the skillet and set aside.

2. In the same skillet, add the remaining tablespoon of olive oil. Add the finely chopped onion and minced garlic, and cook until softened and fragrant, about 2-3 minutes.

3. Add the sliced wild mushrooms to the skillet and cook until they release their juices and are golden brown, about 5-7 minutes.

4. Return the cooked beef to the skillet with the mushrooms and onions. Pour in the beef broth, Dijon mustard, and Worcestershire sauce. Stir to combine and bring the mixture to a simmer.

5. Reduce the heat to low and stir in the sour cream until smooth and creamy. Season with salt and pepper to taste.

6. Continue to simmer the stroganoff gently for another 5-10 minutes, until the sauce has thickened slightly and the flavors have melded together.

7. Serve the Beef Stroganoff hot over cooked egg noodles or mashed potatoes.

8. Garnish with chopped fresh parsley for a pop of color and freshness.

9. Enjoy your sophisticated Beef Stroganoff with Wild Mushroom Cream Sauce!

Tips:

• For extra richness, you can add a splash of dry white wine to the sauce along with the beef broth.
• Feel free to customize the recipe by using your favorite combination of wild mushrooms or adding additional herbs and spices.
• Leftover stroganoff can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

This Beef Stroganoff with Wild Mushroom Cream Sauce is a luxurious and elegant dish that's perfect for special occasions or when you're craving something a little more sophisticated. It's sure to impress your guests and delight your taste buds with its rich and creamy flavor!