One Pan Chicken Meatballs with Orzo

 

Article

• PREP TIME - 20minutes mins
• COOK TIME - 25minutes mins
• TOTAL TIME - 45minutes mins
• SERVINGS - 4
• CALORIES - 586cal

Ingredients

Chicken Meatballs

• 1 pound ground chicken (454 grams)
• ½ cup dry breadcrumbs (55 grams)
• ½ cup Parmesan cheese (35 grams)
• ¼ cup milk
• 1 egg
• ¼ cup fresh parsley (finely chopped) optional
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon minced garlic
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

Garlic Parmesan Orzo

• 2 cloves garlic (finely minced)
• 2½ cups low sodium chicken broth
• 1½ cups dry orzo pasta (about 278 grams)
• ⅔ cup cream (any kind – heavy cream will give a richer flavor, light cream will be a bit thinner)
• ¼ cup shredded Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

Chicken Meatballs

1. In a large mixing bowl, combine chicken, bread crumbs, cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix well but don’t overmix; make sure there are no clumps of bread crumbs in the mixture. Let sit for 10-20 minutes for the bread crumbs to absorb excess moisture.
2. Roll into 1-1¼” balls.
3. Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and sear the meatballs on all sides until golden brown.
4. Remove to a plate and cover with foil to keep warm.

Garlic Parmesan Orzo

• Add the garlic to the skillet and cook for 1 minute.
• Add the broth and scrape the bottom of the pan with a wooden spoon to deglaze. Bring it to a low boil.
• Add the orzo, cream, parmesan, salt, and pepper, and stir. Place the meatballs on top, cover, and simmer over medium-low heat for 10 minutes until the orzo is al dente. It might look liquidy at first, but it will thicken quickly!
• Taste and serve.

Mediterranean Chicken and Rice Yellow

 

Mediterranean Chicken and Rice Yellow rice adds savory flavor and subtle spice in this zingy paella-inspired one-skillet sensation

Ingredients

•  1½ lbs. boneless, skinless chicken thighs, cut into thirds 
• ½ tsp. garlic powder 
• ¼ tsp. salt 
• ¼ tsp. pepper 
• 1 Tbs. oil 
• 1 onion, chopped 
• 1 (7 oz.) pkg. yellow rice 
• 1 (14.5 oz.) can diced tomatoes, drained 
• Baby arugula (optional) 

Directions

1. Rub chicken all over with garlic powder, salt and pepper. 
2. In 12" nonstick skillet, heat oil over high heat; add chicken. Cook, flipping once, until browned, 2–3 min. per side; transfer to plate. 
3.  In same skillet, add onion; over medium heat, cook, stirring occasionally, until softened 7–8 min. 
4. Add 2 cups water; over medium-high heat, bring to a boil. 
5. Stir in rice and tomatoes; bring to a boil. Cook 1 min. 
6. Add chicken back to skillet; reduce heat to medium-low. 
7. Cover and cook until rice is tender and chicken is no longer pink, 20–25 min. 
8. Remove from heat. 
9. If desired, top with baby arugula. 

• Servings: 6. 
• Active time: 20 min. 
• Total time: 45 min. 

Calories: 390 Protein: 22g Fat: 19g (5g sat.) Chol.: 110mg Carbs.: 32g Sodium: 740mg Fiber: 2g Sugar: 4g

Lentil Curry with Cauliflower Rice

 

Article

Active Time: 5 mins

Total Time: 10 mins

Servings: 2

Ingredients

• 1 (10-ounce) package frozen cauliflower rice medley with peas and carrots
• 1 (9-ounce) package refrigerated cooked lentils
• ⅓ cup prepared curry simmer sauce

Directions

1. Prepare cauliflower rice according to package directions; divide between two bowls.
2. Combine lentils and simmer sauce in a small skillet or saucepan over medium-low heat; heat to steaming, stirring often. Serve the lentils atop the cauliflower rice.

To make ahead

Refrigerate for up to 2 days

Buttery Shrimp with Peas and Potatoes

Article

• Active Time: 30 mins
• Total Time: 30 mins
• Servings: 4

Ingredients

• 5 cups water
• 2 tablespoons plus 1 tsp. kosher salt, divided, plus more to taste
• 8 ounces baby gold potatoes, cut into 1/4-inch-thick slices (about 1 3/4cups)
• 8 ounces shelled fresh or frozen English peas (about 1 1/2cups)
• ¼ cup unsalted butter
• ¼ cup extra-virgin olive oil
• 1 medium shallot, finely chopped (about 1/3cup)
• 1 medium-size fresh Fresno chile, stemmed, seeded (if desired), and finely chopped (about 2 Tbsp.)
• 4 medium garlic cloves, finely chopped (about 4 tsp.)
• ⅓ cup dry white wine
• 12 ounces peeled and deveined tail-on raw large shrimp
• ¼ teaspoon black pepper, plus more to taste
• 1 cup lower-sodium chicken broth
• ¼ cup heavy cream
• ⅓ cup chopped fresh dill
• Crusty bread, for serving

Directions

1. Bring 5 cups water to a boil in a 12-inch skillet over medium-high. Stir in 2 tablespoons salt. 
2. Add potatoes; cook, stirring occasionally, until barely tender, 5 to 7 minutes. Using a slotted spoon, transfer to a plate. 
3. Add peas to boiling water; cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. 
4. Remove skillet from heat. 
5. Drain peas in a colander; rinse under cold water until cool to the touch, about 15 seconds. Set aside.
6. Wipe skillet dry using paper towels. Add butter and oil to skillet; cook over medium-high until butter is melted. 
7. Add shallot, chile, garlic, and 1/2 teaspoon salt; cook, stirring often, until mixture is fragrant and softened, 2 to 3 minutes. 
8. Add wine; cook, stirring occasionally, until wine is almost completely reduced, about 2 minutes.
9. Add shrimp to skillet in a single layer; sprinkle with black pepper and remaining 1/2 teaspoon salt. Cook, undisturbed, until shrimp are partially opaque, about 2 minutes. 
10. Flip shrimp, and immediately add broth and potatoes to skillet. Bring to a simmer over medium-high; simmer, stirring occasionally, until shrimp are almost cooked through, about 1 minute. 
11. Add peas and cream; cook, stirring occasionally, until heated through, about 30 seconds. Remove from heat. Season with additional salt and black pepper to taste. Sprinkle with dill, and serve with crusty bread.

Slow Cooker Chicken, Bacon & Potato Soup

 

Article

Ingredients

• 4 center-cut bacon slices, diced
• 1 ½ pounds bone-in chicken thighs, skinned
• 2 teaspoons salt-free garlic-and-herb seasoning blend (such as Mrs. Dash)
• 2 cups thinly sliced leek (from 2 large leeks)
• 1 cup sliced carrot (from 2 large carrots)
• 1 cup sliced celery (from 2 large stalks)
• 4 cups unsalted chicken stock (such as Swanson), divided
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 5 thyme sprigs
• 12 ounces baby potatoes
• 2 cups coarsely chopped baby spinach

Directions

1. Cook bacon in a large skillet over medium-high until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Set bacon aside.
2. Sprinkle chicken with seasoning blend. Add chicken to bacon drippings in pan; cook 8 minutes, browning on all sides. Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan. Add leek, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add leek mixture, bacon, remaining 3 cups stock, salt, pepper and thyme sprigs to slow cooker. Cover and cook on LOW for 2 hours. Add potatoes; cover and cook on LOW for 2 more hours or until potatoes are tender.
3. Remove chicken from slow cooker with a slotted spoon; discard thyme sprigs. Cut chicken into bite-size pieces; discard bones. Return chicken to slow cooker; add spinach, stirring until spinach wilts.

One-Pan Chicken & Cabbage with Rice

 

Article

• Active Time:25 mins
• Total Time:1 hr 20 mins
• Servings:4

Ingredients

• 2 1/4 cups reduced-sodium chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon chopped fresh oregano, plus more for garnish
• 2 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon ground pepper, divided
• 4 (6-ounce) bone-in, skin-on chicken thighs
• 1 small head green cabbage (about 16 ounces) , cut into 6 (1 1/2- to 2-inch-thick) wedges
• 1 cup brown basmati rice
• 1/4 cup crumbled feta cheese
• Lemon wedges for serving (optional)

Directions

1. Preheat oven to 350°F. Whisk broth, lemon juice, mustard, oregano, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a medium bowl until combined.
2. Sprinkle chicken with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add the chicken, skin-sides down; cook, undisturbed, until the skins are golden brown and crispy, about 6 minutes. Transfer the chicken to a plate. Do not wipe the pan clean.
3. Add cabbage wedges to the pan; cook over medium-high heat, flipping once, until slightly charred and beginning to become tender, 2 to 3 minutes per side. Transfer to a separate plate. Do not wipe the pan clean.
4. Reduce heat to medium; cook rice, stirring constantly, until toasted and fragrant, about 1 minute. Stir in the broth mixture until evenly combined.
5. Nestle the cabbage wedges and the chicken, skin-sides up, in a single layer in the rice mixture. Bring to a boil over medium-high heat. Remove from heat and cover with a tight-fitting lid.
6. Transfer to the oven and bake until the liquid is absorbed, the rice is tender, and an instant-read thermometer inserted into the thickest portion of chicken registers at least 165°F, about 45 minutes. Remove the lid; bake until the chicken skins crisp up slightly, about 6 minutes. Remove from oven; top evenly with feta. Garnish with oregano and serve with lemon wedges, if desired.

Nutrition Information

Serving Size: 1 chicken thigh, scant ¾ cup rice & 1½ cabbage wedges

Calories 418, Fat 17g, Saturated Fat 4g, Cholesterol 112mg, Carbohydrates 40g, Total Sugars 5g, Added Sugars 0g, Protein 28g, Fiber 5g, Sodium 737mg, Potassium 541mg

Salami Bites

Link to video

Ingredients

• Salami (hot or sweet)
• Pearl Bocconcini
• Cherry tomatoes (diced)
• Muffuletta (mild or spicy)
• Fresh basil
• Balsamic glaze

Instructions

1. Preheat oven to 400 F
2. Place salami slices over mini muffin tray
3. Press the middle firmly using a shot glass
4. Bake for 8-10 minutes
5. In the meantime, make your filling (I did not put measurements as you can put as little or as much of each ingredient as you would like)
6. Top with fresh basil and drizzle balsamic glaze

White Christmas Mojito Cocktail

YIELDS:1 serving(s)

PREP TIME:10 mins

TOTAL TIME:10 mins

Ingredients

• 2 oz. coconut cream
• 1 1/2 oz. white rum
• 12 fresh mint leaves, plus 1 sprig for serving
• 2 tbsp. fresh lime juice
• 1 tbsp. granulated sugar
• Ice
• Club Soda, for topping off
• Pomegranate seeds, for serving

Directions

Step 1

In a blender, blend cream and rum until frothy (you can also use a handheld mixer).

Step 2

In a Collins glass, muddle mint leaves, lime juice, and sugar. Fill glass with ice, pour cream mixture over, and top off with club soda

Step 3

Garnish with mint sprig and pomegranate seeds.

Air Fryer bruschetta

1. Preheat Air Fryer to 380 F (190 C).
2. On one side of each bread slice, spread the bruschetta sauce and then top with mozzarella 
3. Place bruschetta in the Air Fryer cooking basket and cook for 5 minutes. 
4. Sprinkle with fresh basil.(Optional)
5. Transfer into a serving dish

Beef Bourguignon

 

Article

• Prep:30 mins
• Cook:2 hrs
• Cooling Time:10 mins
• Total:2 hrs 40 mins
• Servings:6 servings
• Yield: 7 cups

Ingredients

• 8 ounces thick-cut bacon or pancetta, coarsely chopped 
• 3 pounds chuck roast, cut into large (2-inch) chunks, excess fat trimmed
• 1 teaspoon fine salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup all-purpose flour
• 1 medium yellow onion, coarsely chopped
• 1 large carrot, cut crosswise into 1 1/2-inch long pieces
• 4 medium garlic cloves, peeled and left whole 
• 1/2 cup Cognac or brandy, or additional dry red wine
• 2 tablespoons tomato paste
• 2 1/2 cups low-sodium beef broth, divided
• 2 cups dry red wine, such as pinot noir
• 2 teaspoons coarsely chopped fresh thyme, or 1/2 teaspoon dried thyme
• 2 medium bay leaves
• 8 ounces pearl onions, about 1 1/2 cups
• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms, quartered, about 3 1/4 cups
• 1 teaspoon granulated sugar
• 2 tablespoons finely chopped fresh parsley, for garnish

Steps to Make It

1. Gather the ingredients. Position a rack in the lower third of the oven and heat to 325 F.
2. Put 8 ounces thick-cut bacon or pancetta, coarsely chopped in a large Dutch oven or other heavy-duty oven proof pot and cook over medium-high heat, stirring occasionally, until brown and crisp, about 8 minutes. Transfer the bacon to a large rimmed plate with a slotted spoon, leaving the fat in the pot. Slide the pot off the heat.
3. Pat 3 pounds chuck roast, cut into large (2-inch) chunks dry with paper towels. Season the meat with 1 teaspoon fine salt and 1/2 teaspoon freshly ground black pepper and toss with 1/3 cup all-purpose flour to coat evenly.
4. Return the pot to medium-high heat. Add a handful of the beef to the pot, brushing off the excess flour as you work. Don’t overcrowd the meat, making sure there is space in between each chunk, or it will sweat in its own juices instead of browning.
5. Let the meat cook for 3 minutes without moving it, flip with tongs, and continue to brown until you have a deep golden brown crust on the second side, about 2 minutes. Transfer the browned meat to the plate with the bacon. Decrease the heat if the brown bits on the bottom of the pot begin to burn.
6. Repeat the browning process with the rest of the meat in 2 to 3 more batches, placing the pieces on the plate with the already browned meat as you work. Discard any excess flour.
7. Add 1 medium yellow onion, coarsely chopped and 1 large carrot, cut crosswise into 1 1/2-inch long pieces to the pot; saute until the vegetables begin to brown, about 4 minutes.
8. Add 4 medium garlic cloves, peeled and left whole and cook, stirring constantly, until fragrant, about 1 minute.
9. Carefully add 1/2 cup Cognac or brandy, raise the heat to high, and boil, scraping the brown bits from the bottom of the pot, until nearly evaporated, about 1 minute.
10. Add 2 tablespoons tomato paste and stir to combine. Stir in 2 cups low-sodium beef broth and 2 cups dry red wine and bring to a boil over high heat. Add the browned beef, bacon, any accumulated juices on the plate, 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme, and 2 bay leaves and stir to combine.
11. Cover with a tight-fitting lid and slide the pot into the oven. Bake until the beef is very tender, about 2 hours. You should be able to cleave a chunk of beef in half easily with a fork.
12. During the last 30 minutes of baking time, make the onion and mushroom garnish. Bring a small saucepan of water to a boil. Trim the tips (opposite the root end) off 8 ounces (about 1 1/2 cups) pearl onions.
13. Add the onions to the boiling water and cook for 2 minutes. Drain.
14. When cool enough to handle, squeeze the onions at the root end. The onions will pop out of their skins. Discard the skins.
15. Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add the onions and 8 ounces cremini mushrooms, quartered and saute until they begin to brown, about 8 minutes.
16. Add the remaining 1/2 cup low-sodium beef broth and 1 teaspoon granulated sugar. Cover and simmer over medium-low heat until the onions are tender when pierced with a fork, 10 to 15 minutes.
17. Uncover and continue to simmer until the liquid is mostly evaporated and it becomes a syrupy glaze, 3 to 5 minutes more. Remove from the heat.

How To Store

• The flavor of beef bourguignon improves after 1 to 2 days. Transfer the dish to a non-reactive bowl or container and cool completely in the refrigerator. Cover and store in the refrigerator for up to 3 days or in the freezer for up to 3 months. 
• Defrost completely before reheating on the stove over low heat. Add additional broth to the mixture if needed to adjust consistency.

Blue Zones Minestrone

INGREDIENTS

• 1/3 lbs dry garbanzo beans
• 1/3 lbs dry white beans
• 1/3 lbs dry pinto or red beans
• 1.5 cups 1-2”  cubed potatoes
• ½ cup of pearl barley (not quick cook)
• 6-8 cups of water or veg stock if you like it richer. I use 1 Tbs “Better than Bouillon” Vegetable Base
• 1 medium onion, chopped
• 5 stalks celery chopped
• 5 carrots, chopped
• 8 cloves garlic, chopped,
• 1 bay leaf
• 1 tsp oregano
• 2 tbs olive oil
• 1 tsp red or black pepper (red makes it hotter)
• 1 – 14 oz can of chopped tomatoes or 5 Roma tomatoes
• Salt to taste

DIRECTIONS

• I like to soak beans overnight or if you forget, Microwave dry beans in a bowl of water as you chop the other ingredients.
• Sauté all vegetables in olive oil over low heat until onions are clear.
• Add beans and a can of tomatoes, potatoes, oregano, bay leaf and slow cook until beans are tender.
• I let it cook on extremely low heat all day, adjusting water so it’s thicker than a soup and thinner than a stew. (For quicker soup
• pressure cook or use an instapot for 5 minuets and let cooker cool naturally)
• Finish with avocado when serving.
• Freeze leftovers in single-serving glass Tupperware.

Caprese Bites

24 SERVINGS

Ingredients

• 12 cherry tomatoes (cut in half)
• 12 boconccini (cut in half)
• 12 basil leaves (Large, cut lengthwise)
• 12 salami (deli slice, cut in half)
• olive oil
• fleur de sel

The BEST Healthy Turkey Chili

 

Article

•  Prep Time: 10 mins 
• Cook Time: 30 mins 
• Total Time: 40 mins

INGREDIENTS

• 1 tablespoon olive oil
• 2 lbs lean ground turkey
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 jalapeños, chopped
• 5 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can petite diced tomatoes
• 1 cup low sodium beef broth
• 3 tablespoons tomato paste
• 1 teaspoon hot sauce (I used Texas Pete)
• 1 (15 oz) can kidney beans, drained and rinsed
• 3 tablespoons chili powder
• 2 teaspoons dried oregano
• 1 teaspoon cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• Pinch of cayenne pepper

INSTRUCTIONS

1. In a large pot or dutch oven over medium-high heat, cook the ground turkey, crumbling with a spoon, until browned.  Drain off any excess liquid and transfer to a plate lined with a paper towel.
2. Drizzle a little olive oil in the hot pan and add in the onion, bell peppers and jalapeños, cooking about 3 to 4 minutes, until onion is translucent and peppers have softened.  Stir in the garlic and sauté for an additional 30 seconds.
3. Add back in the cooked ground turkey, along with the rest of the ingredients, and bring everything to a boil. Reduce the heat and cover, allowing the chili to simmer for about 30 minutes or up to an hour, stirring occasionally so the chili doesn’t stick to the bottom of the pan.
4. Ladle the chili into bowls, add your favorite toppings and enjoy!

NUTRITION FACTS:

SERVING SIZE: 1/8TH OF RECIPE

CALORIES: 266

SUGAR: 9 G

SODIUM: 501 MG

FAT: 3.5 G

SATURATED FAT: 0.4 G

CARBOHYDRATES: 25.4 G

FIBER: 7.4 G

PROTEIN: 34.9 G

Cacio e Pepe Cheese Puffs

Article

INGREDIENTS

Yield:

40 to 50 puffs

• 1cup/240 milliliters whole milk, plus 1 teaspoon for the egg wash
• ½cup/115 grams unsalted butter (1 stick), diced
• Kosher salt and freshly ground black pepper
• 1cup/130 grams all-purpose flour
• 5large eggs
• ½cup/70 grams freshly ground Parmesan
• ½cup/70 grams freshly ground aged pecorino cheese, plus 2 tablespoons for sprinkling

PREPARATION

Step 1

Heat the oven to 425 degrees. Arrange two racks so they are evenly spaced in the oven.

Step 2

In a small saucepan, heat 1 cup milk with the butter, 1 teaspoon salt and 1 teaspoon pepper over medium just until bubbles start to form around the perimeter and the milk is scalded. (Don’t allow it to boil.)

Step 3

Add the flour all at once and beat the mixture vigorously with a wooden spoon until it comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add 4 eggs, the Parmesan and pecorino, and pulse until the eggs and cheeses are completely incorporated.

Step 4

Line two sheet pans with parchment paper. Working in batches, spoon the dough into a large pastry bag fitted with a ⅝-inch round pastry tip or a large, gallon-size resealable bag, snipping off a lower corner before piping.

Step 5

Pipe the dough onto the sheet pans in 1¼-inch-wide, ¾-inch-high mounds, setting them each 1 inch apart. (You can also use two spoons to scoop the mixture and shape the puffs.) The mounds should be shaped like huge chocolate kisses. Using a wet finger, lightly press down the swirl on top of each puff.

Step 6

Prepare the egg wash: In a small bowl, whisk the remaining egg with the remaining 1 teaspoon milk until combined. Brush the top of each puff lightly with the egg wash and sprinkle with the remaining pecorino; season with salt and pepper.

Step 7

Bake the cheese puffs until browned, about 15 to 20 minutes, rotating the pans halfway through baking. Serve hot. (If preparing the cheese puffs in advance, you can bake them off, allow them to cool, then freeze them in a sealed resealable bag. Reheat them on a parchment-lined baking sheet at 375 degrees for 10 minutes.)

Red Lentil Soup with Rice

 

Article

• Active Time: 20 mins
• Total Time: 40 mins
• Servings: 8

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 medium carrots, finely diced
• 2 stalks celery, finely diced
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• ½ teaspoon ground cumin
• ¼ teaspoon ground turmeric
• 4 cups low-sodium no-chicken or chicken broth
• 1 ½ cups water, plus more as needed
• 1 pound red lentils (2 cups), picked over and rinsed
• 5 ounces spinach, coarsely chopped
• 1 teaspoon kosher salt
• 1 teaspoon ground pepper
• Rice

Directions

1. Make Rice first
2. Heat oil in a large heavy pot over medium heat. Add carrots, celery and onion and cook until starting to soften, 7 to 10 minutes. (Do not brown.) 
3. Stir in garlic, tomato paste, cumin, saffron and turmeric and cook for 1 minute.
4. Add broth, water, lentils, spinach, salt and pepper. Bring to a simmer. 
5. Adjust heat to maintain a simmer, cover and cook, stirring as needed to prevent sticking, until the lentils and vegetables are tender, 15 to 20 minutes. Add more water if desired.

To make ahead:

Refrigerate for up to 3 days or freeze for up to 3 months.

Air Fryer Brie with Honey

 

Step by Step Instructions

This brie in air fryer recipe is as easy as they come, with minimal steps, no clean up and done in less than 15 minutes.baked brie air fryer recipe steps 

Ingredients

• Round of Brie Cheese
• Honey
• Toppings - beyond your honey you can also serve your air fryer brie with some delicious toppings. Some of these toppings are walnuts or pecans, craisins and other dried fruit pieces.

Directions

1. Preheat your air fryer to 350 degrees for 4 minutes, or however long it takes your model to heat to 350.
2. While your air fryer is preheating, cut a small piece of parchment paper to line the bottom of your air fryer. Make sure it isn't too big, as it can be a fire hazard if the paper is folded up the sides of your air fryer.
3. Once preheated place your cut parchment paper in the bottom of the air fryer basket. Place the brie round in the center of the air fryer basket. Cook for 4 minutes for softened cheese, or cook for 8 minutes for melted cheese. (We recommend 6 minutes to avoid flooding your charcuterie board with melted cheese.)
4. Add a drizzle of honey for the last minute of cook time.
5. Carefully remove your brie from the air fryer and place it on a serving plate. You'll want to use a full-size flat spatula to scoop it up. If you cooked for the full 8 minutes you have to be diligent in moving your cheese so you don't puncture the rind prematurely and send your melted cheese cascading everywhere.

Recipe Tips

• This recipe is based on using a whole round of brie cheese. You don't want to use a wedge or cut your brie before cooking. Even with the parchment paper, you'll end up with a big melty mess.
• Speaking of a big melty mess, leave the rind on your cheese! If you cut the rind off before cooking you'll end up with the same problem as cooking a wedge.
• You do not need to flip you're air fryer brie. In fact, you don't want to! You could puncture your rind and risk a cheese leak. You want to wait until your brie is plated before you have cheese oozing out.
• Don't forget to line your air fryer with a piece of parchment paper! Don't do this until after your air fryer is preheated. If you put parchment paper in your air fryer without weighing it down it will blow to the top and you risk it catching on fire.

Peposo - Tuscan beef stew

 

Article

Video Instructions

PREP: 5minutes mins

COOK: 3hours hrs

TOTAL: 3hours hrs 5minutes mins

SERVINGS: 4

Ingredients 

• 2 1/2 pounds chuck roast cut into chunks
• 2 teaspoons kosher salt
• 3 tablespoons olive oil
• 8 cloves garlic
• 1 750ml bottle chianti
• 1 1/2 tablespoons coarse black pepper crushed with a mallet

Instructions 

• Using paper towels, pat the beef chunks very dry. Season with salt on all sides.
• Heat a large Dutch oven to medium heat. Add the olive oil and the garlic to the pot and cook for 1-2 minutes or until the cloves turn lightly golden. Remove the garlic cloves but save them for later.
• Add the beef without crowding the pan (work in batches). Sear the beef on all sides (about 5-6 minutes total) then place the pieces onto a plate. Repeat for subsequent batches.
• Add the black pepper to the oil and cook for 30 seconds. Turn the heat up to medium-high and add the red wine. Once bubbling, scrape the brown bits off the bottom of the pot with a wooden spoon. Let the wine bubble for 2-3 minutes then turn the heat down to medium-low.
• Return the seared beef and garlic cloves to the pot and cover with the lid. Cook for 90 minutes completely covered then remove the lid and continue to cook for another 60-90 minutes or until tender. Make sure to stir the meat every so often and to check for tenderness. The meat should be tender but not falling apart.
• Once the meat is tender you can remove it to a plate and reduce the liquid in the pot by bringing it to a boil. If the liquid is thick enough to your liking, just skip the boiling step and serve with crusty Italian bread, polenta, or mashed potatoes. Enjoy!

Notes

• Makes 4 large or 6 moderate-size servings.
• Cooking time will vary.  Cook until the meat is very tender but not to the point that it falls apart. 
• The sauce can be degreased by skimming the top or by using a bulb baster.  Cutting away some of the initial fat from the chuck will also help.  
• Traditionally the sauce is quite thin, but if you like it on the thicker side remove the meat at the end of cooking and bring the pot to a boil.  The liquid will reduce and thicken.  Alternatively, if you want more sauce, thicken it with a bit of cornstarch.
• Peposo tastes even better the next day.  Leftovers can be saved for up to 3 days in the fridge and can be reheated on the stovetop or microwave.

Aeropress Espresso

 

Article

• Prep Time: 5 minutes 
• Cook Time: 0 minutes 
• Yield: 2 ounces (2 shots)

Ingredients

• 2 spoons espresso grounds
• 85 ml Water  (preferably filtered)

Instructions

1. In an electric teapot, heat water to 200 to 205°F.
2. Grind 3 tablespoons (18 grams) espresso coffee beans to a fine grind (but not super fine, or it will be too hard to plunge).
3. Place the circular filter into the basket of the Aeropress and wet it so it is fully damp. Screw the basket onto the end of the Aeropress.
4. Pour the coffee grounds into the Aeropress, and tamp the grounds lightly with a cocktail muddler. Place it on top of an empty mug.
5. Pour 85 grams water into the Aeropress (1 and ½ mark). Wait 45 seconds. Insert the plunger into the top of the Aeropress. Gently press down until the plunger is pressed fully to the bottom; you will hear a hiss of air being released (this process takes about 30 seconds or so; it will be slightly harder to plunge than normal Aeropress coffee).
6. Remove the Aeropress, unscrew the basket and hold it over a compost bucket or garbage. Press down on the plunger to release the filter and grounds. Rinse the Aeropress so it is ready for future use.

Arancini (Italian Fried Risotto)

 

Article

• PREP – 30 INUTES MINS
• COOK – 1HOUR HR
• TOTAL – 1HOUR HR 30MINUTES MINS
• SERVES – 6

Ingredients

For The Risotto:

• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, crushed
• 1 ½ cups Arborio rice
• 1 teaspoon fine salt
• ⅛ teaspoon finely ground black pepper
• 3 tablespoons finely chopped Italian parsley leaves
• 3 cups chicken stock (store-bought or homemade)
• 2 teaspoons double-concentrated tomato paste
• 2 tablespoons unsalted butter
• ½ cup grated parmesan cheese

For The Stuffing:

• 4 ounces mozzarella cheese

For The Coating:

• ½ cup all-purpose flour
• 1 teaspoon fine salt
• ⅛ teaspoon finely ground black pepper
• 2 eggs
• 2 cups plain panko breadcrumbs
• 2 cups grapeseed or vegetable oil, for frying

Instructions

1. Saute the onion and garlic: Into a large, heavy bottom saucepan add the olive oil. Set over medium heat. Once the oil shimmers add the onion and garlic. Cook, stirring, until softened and fragrant, about 5 minutes.
2. Cook the rice: Add the rice to the saucepan and stir until semi-translucent, about 1 minute. Add the salt, ground pepper, parsley, stock, tomato paste, and butter. Mix well and bring to a gentle boil. Reduce the heat to low and cover with a lid. Let simmer until the rice is tender and the broth is absorbed, 20-25 minutes.
3. Set up a breading station: While the rice is cooking, grab 3 medium bowls. In one bowl, stir together the flour, salt, and pepper. In the second, whisk the eggs. Add the breadcrumbs to the third bowl. Line two shallow baking sheets with parchment paper
4. Cube the mozzarella: Cut the mozzarella into 18 to 20, ½ inch cubes and keep chilled and sealed in the refrigerator until ready to use.
5. Finish the rice: When the rice is tender and the broth is fully absorbed, turn off the heat and stir in the parmesan. Carefully spread the rice onto one of the prepared baking sheets and let cool for 10 minutes.
6. Stuff the rice: When the rice is cool enough to handle, form it into 18, 1-inch balls. You can do this using your hands or a small cookie scoop. Once the balls are formed, insert a cube of cheese into the center and press the rice around it so the cheese is completely encased.
7. Bread the Arancini: Carefully dredge each ball in flour, then egg, then breadcrumbs. Repeat until all the balls are completed and place each completed ball on the other parchment lined baking sheet.
8. Fry: In an 8-inch saucepan, heat 2 cups (approximately ½-inch deep) of olive oil to 350°F, or until the oil forms small bubbles but is not smoking. Fry 6 balls at a time turning gently until golden brown, about 3-4 minutes. Place completed arancini on a paper towel-lined plate.
9. Serve: Let cool for 5 minutes before serving stuck with toothpicks or with napkins on the side.

Aperol-Bourbon Fizz

If you're a fan of bourbon, you are going to love this festive cocktail. The recipe calls for simple syrup, which is great to have on hand for all of your holiday cocktails. You can also make up a second batch and infuse it with mint for a fresh stir-in to sweeten your tea. This cocktail is incredibly easy to make. Just add the first three ingredients in a highball glass. Add ice, club soda, and voila! You've just made one impressive cocktail. Don't forget to rub the cut edge of the orange peel twist around the glass before adding the peel as garnish. Each sip will bring a fresh and sweet zip of citrus. If you're planning a cocktail party, consider stocking the bar with all the ingredients for this cocktail as well as a pretty framed recipe card right in front. Guests can either opt for something else from the bar or follow the instructions to mix up their own Aperol-Bourbon Fizz, leaving you plenty of time to mingle. 

Yield: Serves 1 (serving size: 7 1/2 oz.)

Ingredients

• 3 tablespoons (1 1/2 oz.) bourbon
• 2 tablespoons (1 oz.) Aperol
• 2 tablespoons Simple Syrup
• 1/2 cup Club Soda
• Orange wedge
• Orange peel twist

Directions

1. Combine bourbon, Aperol, and Simple Syrup in a highball glass filled with ice. 
2. Add club soda, and squeeze an orange wedge into glass; stir to blend. 
3. Rub cut edge of orange peel twist around glass rim; add peel to glass, and serve.

Poulet Basquaise

Article

To make his exceptional braised chicken from the Basque region of France, Anthony Bourdain relies on piment d'Espelètte, white wine, and plenty of onions and peppers.

By Anthony Bourdain Updated on November 9, 2023

Active Time:45 mins

Total Time:1 hr 10 mins

Servings:4 

This chicken dish is a favorite in the Basque region of France, where it originated.

What is piment d'Espelètte? 

Piment d'Espelètte is a dried ground chile that comes from the village of Espelètte in the Basque region of France. It's fruity with just a hint of heat and smoke. If you don't have any available, you can swap in paprika or cayenne depending on your preferred heat level, but try to source it, as it is essential to the flavor of Basque cooking, and even has a protected designation by the European Union. Piment d'Espelètte is used to season the region's famous Bayonne ham as it ages.

Notes from the Food & Wine Test Kitchen 

We rarely call for using bouillon cubes instead of stock or broth, but Bourdain noted that this recipe can be the exception to that rule. Use either, depending on what you have available and prefer.

Ingredients

• 1 whole chicken, about 4 pounds, cut into 8 pieces
• Salt
• Pepper
• Pinch of cayenne pepper or piment d’Espelètte
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 red bell peppers, thinly sliced
• 2 green bell peppers, thinly sliced
• 1 onion, thinly sliced
• 16 ounces canned Italian plum tomatoes
• 1/2 cup white wine
• 1/2 cup water
• 1/2 cube chicken bouillon or 1/2 cup light chicken stock or broth (See Note)
• 3 sprigs of flat parsley, finely chopped
• Rice pilaf for serving

Directions

1. Season the chicken all over with salt, pepper, and piment d'Espelètte. 
2. Heat the oil in a large pot or Dutch oven over medium-high heat, about 2 minutes. 
3. When the oil is hot, add the butter. 
4. When the butter has melted and the foam has subsided, add the chicken, skin side down, and brown on that side only, about 5 minutes. 
5. Remove the chicken and set aside on the plate. 
6. Add the peppers and onion to the pot and reduce the heat to medium low. Cook for about 10 minutes, then add the tomatoes and cook until the liquid is reduced by half. 
7. Stir in the wine, scraping, scraping — as always — to get the good stuff up. Cook until the wine is reduced by half, then add the water and the bouillon cube or broth. 
8. Return the chicken to the pot, making sure to add all the juices on the plate. 
9. Cover the pot and simmer on low heat for about 25 minutes.
10. Transfer the chicken to a platter. Crank up the heat to high and boil the sauce until it has thickened and reduced, about 5 minutes. 
11. Season with salt and pepper and add the parsley. Pour the sauce over the chicken and serve with rice pilaf.