Tag Archives: Less than five ingredients

CAULIFLOWER BUFFALO WINGS – AIR FRYER

CAULIFLOWER BUFFALO WINGS – AIR FRYER

4 cups cauliflower florets –

¼ cup dairy-free butter – melted

¾ cup buffalo sauce – Frank’s has one and it is vegan – you can use the homemade sauce in the notes.

1 tablespoon extra virgin olive oil – for the air fryer

Crumbs mixture

1 C. bread crumbs

1 tbsp. garlic powder

1 tsp. salt

½ tsp. pepper

INSTRUCTIONS

 1. In a large bowl whisk together butter and buffalo sauce. Add in the cauliflower florets and toss until well coated.

Crumbs coating

2. Combine bread crumbs and seasonings in a separate large bowl.
Transfer the cauliflower to the bread crumb mixture and toss again to coat well.

3. Set the air fryer to 350 F and spread olive oil on to the basket, put half of the cauliflower in the air fryer basket.
Cook for 12-15 minutes or until cauliflower is golden brown and cooked through. Cook the rest of the prepped cauliflower the same way and serve with ranch and celery sticks.

Vegan In The Freezer

Root Beer Braised Short Ribs

Instant Pot Root Beer Braised Short Ribs

Ingredients

3 1/2 to 4 lbs meaty English-cut short ribs

Salt and freshly ground black pepper

2 Tbsp. Olive oil

1 Medium Onion, sliced

4 medium garlic cloves, thinly sliced

3 Tbsp. Tomato paste

1 (12-oz) bottle good quality root beer

1/2 C. Beef broth

2 Tbsp apple cider vinegar

Directions

1. Select SAUTÉ and adjust to MORE/HIGH heat. Season the short ribs all over with salt and pepper. Drizzle the meaty sides with one tablespoon of oil. When the pot is hot, brown the ribs in batches, meaty-side down, until well browned, approximately five minutes per batch. Transfer the browned ribs to a plate. Press cancel. Pour off the drippings in the pan and return the pot to the appliance.

2. Select SAUTÉ and adjust to NORMAL/MEDIUM heat. Add the remaining one tablespoon of oil and the onion to the pot and cook until tender, four minutes. Add the garlic and tomato paste and cook until fragrant, thirty seconds. Add the root beer and bring it to a simmer, scraping up the browned bits on the bottom of the pot.

3. Pour in the broth and vinegar and stir to combine. Return the short ribs and the accumulated juices to the pot, standing the ribs on their skinny sides so they are partially submerged in the cooking liquid. Lock on the lid, select the pressure cook function, and adjust to HIGH pressure for forty minutes. Make sure the steam valve is in the “sealing position.”

4. When cooking time is up, let the pressure release come down naturally for fifteen minutes and then quick release the remaining pressure. Carefully transfer the ribs to a large serving bowl and cover with foil. A few may fall off the bones; just discard the bones and know that the meat is going to be very tender.

5. Select SAUTÉ and adjust high/more. Liquid fat will pool around the edges of the pot while it’s simmering; use a ladle to skim off the fat and discard it . You may get as much as 1 to 1 1/2 cups fat; short ribs are a fatty cut of beef. Simmer the sauce until reduced by half, about ten minutes. Pour the sauce over the ribs and serve.

Source Instant Pot Miracle 6 ingredients or less

Air Fryer Shortbread Cookies

Air Fryer Shortbread Cookies

INGREDIENTS

  6 Tbsp. Butter

¼ c. powdered sugar

¾ cup + 2 Tablespoons all purpose flour (you can use gluten free flour that measures 1:1 with flour)

Chocolate chips, optional

Directions

 1. Cream butter and sugar till light and fluffy. Add flour and mix to combine. The dough would be crumbly, do not over mix. Use your hands to bring the dough together to form a ball.

2. Roll dough into a log. Wrap tightly in cling film and refrigerate for 30 mins or up 2hrs if you are not in a hurry.
When ready to bake, get the dough from the fridge, unwrap the dough and slice into ½ inch round discs

3. Line air fryer basket with non perforated parchment paper making sure there is atleast 2 inches of room round to ensure proper heat and air circulation.

4. Transfer cookies to the air fryer basket and bake at 330°F / 166°C for 8 to 10 mins. Let cookies cool slightly in the air fryer for about 5 mins before transferring to a cooling rack with a cookie lifter to cool completely.

Source Air Fryer Yum

Roasted Butternut Squash

Roasted Butternut Squash For One

Ingredients


1 C. butternut squash , peeled and cubed

½ Tbsp. olive oil

⅛ tsp. ground cinnamon

⅛ tsp. ground ginger

⅛ tsp. turmeric

⅛ tsp. kosher salt

⅛ teaspoon coarsely ground black pepper

Instructions

1. Heat oven to 425° F (220° C).
Line a 9&13 baking dish with foil and grease it with cooking spray. Place the butternut squash cubes on a baking sheet and toss with olive oil and spices. Bake for twenty minutes.

Source One Dish Kitchen

Instant Pot buttered cabbage

Instant Pot buttered cabbage

Ingredients


1 head green cabbage

1 C. vegetable stock

2 Tbsp. butter

1 tsp. salt


¼ tsp. ground black pepper

Directions

1. Wash the cabbage, and remove the core. Then cut into cubes and add to the Instant Pot. Using a wooden spoon or your hands, quickly break down the cabbage cubes to separate the leaves into individual pieces.

2. Add the butter, and season with salt and ground black pepper. Add a cup of vegetable stock, or use water. I strongly recommend that you use vegetable stock instead of water as it adds a great flavor to the cabbage.

3. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure.

4. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam and carefully remove the lid. Stir the cabbage to make sure that the butter and seasonings are evenly distributed, and serve. I recommend serving this cabbage with a squeeze of fresh lemon juice.

Source Little Sunny Kitchen

Super Moist Blueberry Muffin Bites

INSTANT POT BLUEBERRY MUFFIN BITES

INGREDIENTS

  
1 Box blueberry muffin mix

¾ cup water

2 large eggs

¼ cup vegetable oil

1 cup water for the Instant Pot

Directions

1.  Mix the blueberry muffin mix following the directions on the box. Fill each cup of a silicone bites mold cups ¾ full with blueberry muffin batter. Place the egg bites mold on top of a silicone Instant Pot sling with handles.

2. Put 1 ½ cups of water into the bottom of the Instant Pot Insert when using an 8-quart pressure cooker. If using a 6 quart Instant Pot place 1 cup of water into the bottom. Press the manual button and set high pressure for 10 minutes.

3. Once done pressure cooking allow to naturally release steam for 5 minutes. Push the sealing valve to the releasing position and allow steam to release from the pressure cooker. Remove the lid and carefully lift the bites mold up with the silicone sling handles. Remove the plastic lid to stop the cooking. Allow the bites molds to cool for about 5 minutes.

4. Flip each Instant Pot silicone bites mold over on a plate and apply gentle pressure to each of the blueberry muffin bites to release the blueberry bites from the silicone mold. Makes 14 Blueberry Muffin Bites

Source Flour on my face

EASY Frozen Meatballs in Air Fryer

Frozen Meatballs in the Air Fryer

Ingredients

1 lb. pre-cooked frozen meatballs

Non-stick cooking spray (optional)

Directions

1. Preheat the air fryer for three-five minutes at 400 F. If your air fryer doesn’t have a non-stick coating on the rack/basket, spray it with a light coating of cooking spray to keep the meatballs from sticking.

2. Spread the air fryer frozen meatballs out in a single layer on the air fryer rack or in a basket, depending on the type of air fryer you have.

3. Cook the meatballs in the air fryer for six minutes and then flip them or shake your air fryer basket. Continue cooking them for six-seven additional minutes until cooked through.

Source Whole Lotta Yum

Sweet and Sour Pork Slow Cooker

Sweet and Sour Pork Slow Cooker

Ingredients

3 lbs Pork Loin fresh or thawed

2 bottles Kikkoman Sweet & Sour Sauce {12 ounces each}

20 ounce can Dole Pineapple Chunks

3 C. Dole Pineapple Juice

Optional: chopped Green Onions and Sesame Seeds for garnish

Directions

1. Trim off any excess fat from Pork Loin, then cube into 1″ pieces. Place cubed pork into Gallon sized Ziploc Bag, then pour Pineapple Juice into the bag as well.

2. Let pork marinade in pineapple juice in the refrigerator for 2+ hours, or overnight. When ready to cook, place both Pork and Marinade in a five -six quart Crockpot and cook on LOW for three hours

4. After three hours, discard juices from crockpot, and add Sweet & Sour Sauce and drained Pineapple Chunks to crockpot, and stir well to combine with pork pieces.

6. Cover Crockpot and cook on High for 30 more minutes, or until done. Serve over cooked White Rice, and top with optional Green Onions and Sesame Seeds.  ENJOY!

Source The Frugal Girls

Sauteed Green Beans with Garlicky butter

Sauteed Green Beans

Ingredients

1 lb fresh green beans (washed, ends trimmed)

1/4 C. water

2 Tbsp. unsalted butter (see *)


4 cloves garlic (minced)

1/2 tsp. flaky sea salt (see **)

Directions

1. Add green beans and water to a 12-inch pan and cover with a lid. Bring to a simmer, reduce heat and keep at a simmer for three minutes. Remove the lid. If all water has evaporated, add butter and garlic right away. If there is still liquid in the pan, simmer uncovered for 1 minute to evaporate it off.

2. Make a space in the middle of the green beans. Add the butter and garlic and allow garlic to cook in the butter for at least 1 minute, or until starting to turn golden. Toss beans in garlic and butter. Sprinkle with flaky sea salt.

Source Sweet Peas and Saffron

Quick and easy Maple Barbecue Pork Chops

Crockpot Maple Barbecue Pork Chops

Ingredients

1.5 pounds Boneless Center Cut Pork Loin Chops {approx. 4 chops}

14.5 oz. can Swanson Chicken Broth

18 oz Sweet Baby Ray’s Maple Barbecue Sauce {1 bottle}

1/4 cup packed Brown Sugar

Instructions

1. Pour can of Chicken Broth into bottom of Crock Pot. Place Pork Chops in Crock Pot, and cook on LOW for six hours, covered. After six hours on LOW, drain and discard juices from Crock Pot.

2. In a medium bowl, combine BBQ Sauce and Brown Sugar, and stir until well combined. Pour sauce mixture over Pork Chops, and cook on LOW for 30 more minutes, or until done. Enjoy!

Source The Frugal Girls

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