Monthly Archives: March 2021

AIR FRYER CRISPY EVERYTHING BAGEL & PARMESAN SEASONED BRUSSEL SPROUTS

AIR FRYER CRISPY EVERYTHING BAGEL & PARMESAN SEASONED BRUSSEL SPROUTS

INGREDIENTS

1 lb Brussel Sprouts

2 C. Water

2 Tbsp. Olive Oil

1/4 C. grated Parmesan Cheese

3-4 Tbsp. Everything Bagel seasoning (I love the Trader Joe’s one)

Directions

 1. Rinse Brussel the sprouts off and add them to a medium sauté pan with approximately two cups of water. Cover and cook over medium heat for about eight-ten minutes.

2. In a small bowl combine Parmesan cheese and everything bagel seasoning. Set aside. Next drain the Brussel sprouts and allow to cool, then slice them in half & quarter each Brussel sprout. (If you’re in a hurry, you can add Brussel sprouts to cold water with ice to cool faster.)

3. Next, add the cut up Brussel sprouts in a mixing bowl and toss with olive oil. Then toss them in the Parmesan cheese and everything bagel mixture. Then transfer the Brussel sprouts to the air fryer. Cook for fifteen- twenty minutes at 375-380°F or until crispy. Make sure to toss/shake a couple times during cooking.

Serve and Enjoy!

Source A Shade Of teal

Air Fryer Shrimp Taco Recipe

Air Fryer Shrimp Tacos

Ingredients

1 Lb Peeled, Deveined Shrimp

2 Tbsp Oil

1/2 tsp. Chili Powder

1/2 tsp. Garlic Powder

1/4 tsp. Cumin

1/4 tsp. Onion Powder

1/2 tsp. Salt

1 tsp. Pepper

4 Flour Tortillas

Green Shredded Cabbage

Sliced Avocado

Crumbled Cotija Cheese

Cilantro

Lime

Directions

1. Toss the shrimp with oil, chili powder, garlic powder, cumin, onion powder, salt and pepper. Transfer to greased air fryer basket.

2. Air fry at 400ºF for five-six minutes or until shrimp are cooked through.

3. Assemble tortillas with shrimp and cabbage. Place tacos in air fryer basket and air fry at 400ºF for 1 minute to warm tortillas.

4. Remove tacos from air fryer, add the toppings and serve.

Source Tasty Air Fryer Recipes

Creamy Garlic Parmesan Chicken and Rice

Instant Pot Garlic Parmesan Chicken and Rice

Ingredients

1.5 lbs chicken breast, boneless, skinless

1 tbsp margarine

2 1/2 C. water

2 C. heavy cream

10.5 oz cream chicken condensed soup

2 C. Long grain white rice

1 tsp. Onion Powder

1 Tbsp. Garlic powder

1 tsp salt

1 tsp pepper

2 tsp. Parsley flakes

2 C. Parmesan cheese, shredded

Directions

1. Slice chicken breast into strips. Turn Instant Pot on to Saute Normal. Add margarine to the pot while it’s heating up. Add the chicken breast slices to the pot and cook until almost no pink remains. Add the water, heavy cream and cream of chicken soup to the pot and stir gently.

2. Add the rice, garlic powder, onion powder, salt and pepper to the pot. Do not stir. Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position.

3. Pressure Cook on High for 7 minutes. Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release.

4. Once the float valve is all the way down remove the lid. Add the shredded Parmesan and parsley flakes to the pot. Stir well until the cheese is all melted.

5. Enjoy!

Source This is not diet food

Tasty Open-Faced Tuna Melts

Open-Faced Tuna Melts

Ingredients

1 5-oz can White albacore tuna in water

1 Scallion

1/4 cup Mayonnaise

1/2 tsp Garlic powder

1 tsp Fresh lemon juice

1/4 tsp Kosher salt

1/4 tsp Freshly ground black pepper

2 slices Sourdough bread

1 Plum tomato

2 slices Provolone cheese

1 Tbsp Unsalted butter

Paprika

Directions

1. In a medium bowl mix tuna with scallion, mayonnaise, garlic powder, lemon juice, salt and black pepper. Top bread with tuna, tomato and cheese.

2. Add butter to the cooking pot. Press the start/stop on your pressure cooker to begin sear/sautè function. Heat the butter until hot approximately three minutes.

3. Lower sandwiches into the pot. Bread side down. Close the lid and set to locked position. Set regulator to venting.

4. Cook until bread is toasted and cheese is melted about four minutes. Remove the lid. Using a spatula, transfer sandwiches to a plate. Serve sprinkled with paprika.

Source CHEF iQ