Air-Fryer Roasted Pepper-Tomato Salsa

Ingredients

• 1 red bell pepper
• ½ - 1 jalapeño or serrano pepper, halved
• 4 Roma tomatoes
• ½ small sweet onion, cut into wedges
• 3 cloves garlic, unpeeled
• 2 teaspoons extra-virgin olive oil
• ½ cup fresh cilantro leaves
• 2 – 3 tablespoons lime juice
• ¼ teaspoon salt

Directions

Step 1

Preheat air fryer to 380°F. Remove and discard stems from bell pepper and jalapeño (or serrano). If desired, remove and discard seeds. Coarsely chop the bell pepper. Transfer the peppers to a large bowl. Add tomatoes, onion and garlic. Drizzle with oil and toss to coat.

Step 2

Working in batches as necessary, arrange the vegetables in an even layer in the air-fryer basket. Cook until lightly browned, 10 to 12 minutes. Transfer the vegetables to a wire rack to cool, about 15 minutes. 

Step 3

Peel the garlic cloves, discarding skins. Transfer the garlic and vegetables to a food processor or blender. Add cilantro, lime juice to taste and salt. Pulse until finely chopped.

Nutrition Facts

Serving Size: 1/4 cup

Per Serving: 41 calories; protein 1g; carbohydrates 6g; dietary fiber 1g; sugars 4g; fat 2g; mono fat 1g; vitamin a iu 1085IU; vitamin b3 niacin 1mg; vitamin c 38mg; vitamin e iu 1IU; folate 24mg; vitamin k 9mg; sodium 103mg; calcium 16mg; magnesium 11mg; phosphorus 27mg; potassium 200mg; niacin equivalents 1mg.

GIN RUBY

 

https://www.instagram.com/reel/CnR5U2nK3AP/?igshid=MDJmNzVkMjY%3D

🍸 GIN RUBY

• 45ml / 1.5oz Gin
• 15ml / 0.5oz Aperol
• 22,5ml / 0.75oz Elderflower Liqueur
• 22,5ml / 0.75oz Grapefruit Juice
• 22,5ml / 0.75oz Lemon Juice
• Half Egg White / Vegan Alternative

-

Shake all ingredients with ice for about 15-20 seconds. No need for a dry shake here. Fine strain into a chilled coupe glass and garnish with a grapefruit zest.

The original recipe calls for vodka, but using gin instead gives it more complexity and still treasuring its flavors. It’s a very refreshing and well balanced cocktail with subtle sweet, tart, citrusy and slightly floral flavors.

Bijou Cocktail Recipe

Ingredients

• 1½ OZ. GIN
• ¾ OZ. GREEN CHARTREUSE
• 1 OZ. SWEET VERMOUTH
• 2 DASHES ORANGE BITTERS (REGAN'S)
• TOOLS:
• MIXING GLASS, STRAINER
• GLASS:
• MARTINI

Preparation

Stir ingredients with ice and strain into a chilled martini glass.

Crock-Pot Jambalaya

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1/2 cup chopped celery
• 3 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 tablespoon chopped fresh thyme
• 1 tablespoon Creole seasoning
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 bay leaves
• 3 cups chicken stock
• 1 (28 ounce) can diced tomatoes, undrained
• 3/4 pound boneless, skinless chicken breast, cut into 1-inch cubes
• 1 (12 ounce) package andouille sausage, cut into 1/4-inch slices (about 4 sausage links)
• 1 1/2 cups uncooked parboiled long-grain white rice
• 3/4 pound raw large shrimp, peeled and deveined
• Sliced scallions, for garnish
• Louisiana-style hot sauce (optional)

Directions

Set the slow cooker to sauté setting and heat the oil until is shimmering. Add the onion, green bell pepper, and celery. Cook until the vegetables are softened. Add the garlic and cook until fragrant. Add the tomato paste, fresh thyme, Creole seasoning, salt, pepper, and bay leaves. Stir to combine. Turn off the sauté setting. (Note: If your slow cooker doesn’t have a sauté setting, heat a large skillet over medium-high heat to sauté the vegetables, herbs, and spices. Transfer to the slow cooker and proceed with the remaining steps.)

Add the chicken stock, diced tomatoes, cubed chicken, and sliced sausage. Stir to combine. Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours.

After the time has passed and the chicken is cooked through, add the parboiled rice to the slow cooker. Cook on high for 20 minutes. Then add the shrimp to the slow cooker and cook on high for 10 minutes more or until the shrimp are cooked through.

Top with chopped scallions for garnish. Serve with Louisiana hot sauce for additional heat, as desired.

Old Pal Cocktail

 

ingredients:

• Rye Whiskey
• Campari
• Dry Vermouth
• Lemon Twist (garnish)

1. The first step is to measure the rye whiskey, Campari and dry vermouth and pour each directly into a mixing glass. We like to use a Japanese jigger to ensure accurate measurements and make clean pours. Another option is to use a small angled measuring cup.
2. Add ice and stir with a bar spoon until the three liquors are combined and chilled. This step should take about 20 seconds.
3. Next, strain the cocktail into a coupe glass.
4. The final step is to garnish with a lemon twist.

cocktail - Revolver

 

• 2 oz. bourbon
• 0.5 oz. coffee liqueur
• 2 dashes orange bitters

Add all ingredients to a rocks glass over a large piece of ice and stir. Garnish with a flamed orange peel or a regular orange peel.

Gnocchi alla Vodka

 https://www.foodnetwork.com/videos/gnocchi-alla-vodka-13298966

Keto tuna Melt

 https://www.instagram.com/reel/CkVmpNIotsL/?igshid=ZDhmZGIxNmQ%3D

Keto Pizza

 https://www.instagram.com/reel/CmobwH_ICsY/?igshid=ZDhmZGIxNmQ%3D

Spinach & Feta Turkey Burger Bowl

https://www.instagram.com/reel/ClFET89uAi4/?igshid=ZDhmZGIxNmQ%3D

Ingredients:

• 2 lbs ground Turkey
• 1.5 cups chopped spinach
• 4 oz feta
• 2 tsp minced garlic
• 2 tsp Worcestershire
• 2 tbsp olive oil
• Salt & pepper

Instructions:

1. Combine all ingredients in a large bowl, mix and shape into 6 patties.

2. Fry for 5 minutes on each side.

This is a delicious Greek style burger bowl recipe that’s high in protein and filled with lots of nutritious foods 🙌 It’s such an easy low carb meal for lunch or dinner 

Juicy air fryer chicken marinated in yogurt!

 https://www.instagram.com/reel/CnHIUEFgR89/?igshid=MDJmNzVkMjY%3D

INGREDIENTS

• 4 6 ounce chicken breast about 1 1/2 lbs.
• 1/3 cup Greek yogurt
• 4 garlic cloves, minced
• 1 tablespoon lemon juice
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

INSTRUCTIONS

1. Pat the chicken breast with a paper towel to remove excess moisture. Pound the thicker end of the chicken to even out the sides for even cooking.

2. Add Greek yogurt on top of the chicken and season with the paprika, garlic powder, onion powder, oregano, salt and pepper. Rub the chicken breasts with the oil and seasoning and coat well. Allow the chicken to marinade for at least 30 minutes or up to 24 hours.

3. Preheat the air fryer to 375°F. Arrange a single layer of the chicken breasts in the air fryer basket with the smooth side down. Air fry for 8 minutes, then flip and air fry for 4-7 more minutes, until cooked through, golden or until the internal temperature reaches 165°F.

4. Allow the chicken breast to rest for 5 minutes, then slice and serve with a side of your choice

Coconut Bourbon with Aperol

 

https://www.instagram.com/reel/CmR9CRTDpdN/?igshid=ZDhmZGIxNmQ%3D

Recipe:

• 1.5 oz of bourbon @knobcreek
• 0.75 oz of aperol @aperolusa
• 0.75 oz of coconut rum @maliburumus
• 0.5 oz of lemon juice

Instruction:

1. 1. Add ice in a glass
2. 2. Add 1.5 oz of bourbon
3. 3. Add 0.75 oz of aperol
4. 4. Add 0.75 oz of coconut rum
5. 5. Add 0.5 oz of lemon juice
6. 6. Stir
7. 7. Decor with 1 orange peel

Rosemary White Beans With Frizzled Onions and Tomato

INGREDIENTS

Yield: 3 to 4 servings

• ½ cup extra-virgin olive oil
• 1 large white onion, halved and thinly sliced into half moons
• Fine sea salt
• 6 garlic cloves, thinly sliced
• 2 teaspoons minced fresh rosemary, or ½ teaspoon dried rosemary
• ¼ teaspoon red-pepper flakes, more for serving
• 2 (15-ounce) cans white beans, such as cannellini or butter beans (preferably canned with salt), drained and rinsed
• 1 cup chopped tomatoes, fresh or canned
• 1½ teaspoons finely grated lemon zest
• 1 cup chopped fresh parsley leaves and tender stems, more for garnish

PREPARATION

Step 1

In a large skillet, heat 2 tablespoons oil until it shimmers over medium-high heat. Add onion and cook, stirring occasionally, until well browned all over, 7 to 10 minutes. Reduce heat to medium, transfer half of the onions to a plate and season lightly with salt.

Step 2

Add remaining 6 tablespoons oil, the garlic, rosemary, red-pepper flakes and a pinch of salt to the onions in the skillet. Cook until garlic is pale gold at the edges (don’t let the garlic turn brown), 2 to 5 minutes.

Step 3

Add beans, chopped tomatoes, ½ cup of water and 1 teaspoon salt to skillet; stir until beans are well coated with sauce. Bring to a simmer over medium-low heat and cook until broth thickens, stirring occasionally, about 10 to 15 minutes.

Step 4

Stir in lemon zest and parsley, and taste, adding more salt if needed. Garnish with reserved onions, more parsley, olive oil and red-pepper flakes, if you’d like. The beans thicken as they cool, but you can add more water to make them brothier if you like.

Crockpot Sun-Dried Tomato Chicken.

 

Prep Time15 mins

Cook Time2 hrs

Total Time2 hrs 15 mins

Course: Main Course

Cuisine: American

Diet: Gluten Free

Key Ingredient: chicken, mustard, sun-dried tomatoes

Servings: 6

Calories: 398kcal

Ingredients

• 1 (8 ounce) jar oil-packed sun-dried tomatoes
• 2 pounds boneless skinless chicken thighs or breast
• 1 shallot, chopped
• 2 cloves garlic, chopped
• 1 tablespoon Italian seasoning (see note)
• 1 teaspoon paprika or smoked paprika
• chili flakes
• kosher salt and black pepper
• 1 tablespoon dijon mustard
• 1 tablespoon grainy dijon mustard
• 1/2 cup dry white wine
• 2 tablespoons lemon juice
• 1 cup heavy cream
• 3/4 cup grated parmesan cheese + the rind
• 2 cups fresh baby spinach

Instructions

Crockpot

• 1. Drain 2 tablespoons of oil from the sun-dried tomato jar into the crockpot. Chop the sun-dried tomatoes and set aside.

  2. In the crockpot, rub the chicken with the shallot, garlic, Italian seasoning, and the mustards. Season with salt, pepper, and chili flakes. Add the sun-dried tomatoes. Pour over the wine. Add the lemon juice and parmesan rind (if using). Cover and cook on low for 2-4 hours or on high for 1-2 hours.

  2. Preheat the broiler to high. Remove the chicken from the slow cooker and place on a baking sheet.

  3. Crank the heat on the slow cooker to high. Stir in the cream, spinach, and parmesan.

  4. Rub the chicken with the reserved oil, then broil 2-5 minutes, until crisp. Serve the chicken and sauce over creamy polenta, rice, or with crusty bread.

Instant Pot

• 1. Drain 2 tablespoons of oil from the sun-dried tomato jar into the crockpot. Chop the sun-dried tomatoes and set aside.

  2. Set the instant pot to saute, rub the chicken with the oil, the shallot, garlic, Italian seasoning, and the mustards. Season with salt, pepper, and chili flakes. Add the chicken to the instant pot and sear until golden brown on both sides, about 3 minutes per side. Add the sun-dried tomatoes. Pour over the wine. Add the lemon juice and parmesan rind (if using). Cover and cook on high pressure for 8 minutes.

  3. Once done cooking, release the steam. Set the Instant pot to sauté. Stir in the cream, spinach, and parmesan.

  4. Serve the chicken and sauce over creamy polenta, rice, or with crusty bread.

Stove

• 1. Drain 2 tablespoons of oil from the sun-dried tomato jar into the crockpot. Chop the sun-dried tomatoes and set aside.

  2. Heat a large dutch oven over medium-high heat. Rub the chicken with the oil, the shallot, garlic, Italian seasoning, and the mustards. Season with salt, pepper, and chili flakes. Add the chicken to the pot and sear until golden brown on both sides, about 3 minutes per side. Add the sun-dried tomatoes. Reduce the heat to medium. Pour in 3/4 cup wine. Add the lemon juice and parmesan rind (if using). Cover and cook 10-15 minutes.

  3. Stir in the cream, spinach, and parmesan.

  4. Serve the chicken and sauce over creamy polenta, rice, or with crusty bread.

Notes

Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.

Nutrition

Calories: 398kcal