Air Fried Chicken Wings

This is the easiest, healthiest and fastest way to enjoy chicken wings…air-frying it!

If you are like me and enjoy crispy, and grease free chicken wings you must, I emphasize you MUST try this method…it is magical, and you just need a few ingredients besides the air-fryer and chicken wings, super simple!

Honestly since I got the air fryer I have been using it a lot and I kick myself for not have found this gadget sooner…it is true that is kind of bulky, but it does wonder and does not heat the kitchen as the oven… Did I convince you that this is the way to go?

When ordering chicken wings in a restaurant I always request them dry and the sauce or sauces on the side so I can dip the wings into the sauce as I like…not to mention that I can pretty much enjoy eating hot wings without having sauce all over my fingers.

In this post, I dip the wings in Moore’s Creamy Ranch Buffalo Sauce…a nice balance of tangy and heat…not to mention the creamy texture which coat the wings nicely…so good…by the way, I received this sauce as a compliment and all the opinion are mine.

Ingredients:

Chicken wings

Salt and pepper to taste

Drizzle of cooking Chinese wine (vodka, rice wine)

Method:

In a medium bowl toss together all the ingredients.

Preheat the air fryer to 350-375F according to the manufacture’s instructions.

Place the wings into the basket and cook for 25 to 30 minutes until the skin is browned and crisp. Make sure to shake or turn the wings during cooking.

Remove from the basket and serve with your favorite sauce.

I hope you enjoy this simple and healthy way to “fry” chicken wings.

Did you know that Chinese five-spices is made with a mix of star-anise, close, cinnamon, Sichuan pepper and fennel?

Thank you for stopping by Color Your Recipes…have a colorful day!




Air Fried Taiwanese Black Pepper Chicken

These little chunks of chicken are so tasty and totally addictive…they all come with lots of flavors and are a favorite in Taiwanese cafes…

I love this chicken, and with the help of the air-fryer I am not worry about of the fat that come with it…the original recipe calls for deep fry, since I have been avoiding deep frying at home I would only get this chicken when eating out.  Well, no more of ordering this chicken now that I can use the air-fryer and get the same crispy chicken.  I like to use chicken thighs for this recipe since it has a bit more of fat therefore more flavor.

This chicken is very often found in Taiwanese cafes and are sort of appetizer/snack…finger food.  I usually serve as appetizer or accompanied by a big bowl of salad if I want to use as a main dish. So here is how I make…

Ingredients:

1lb chicken thighs, no skin and bone

¼ to ½ teaspoon Chinese 5 spice powder

Pinch sugar

½ tablespoon sesame oil

1 tablespoon cooking wine

½ tablespoon soy sauce

Salt

Black pepper (freshly ground) as much as you like

All-purpose flour for coating

Method:

Cut the chicken into small pieces of approximately 1 ½in.

In a medium bowl, place the chicken and add the salt, sugar, sesame oil, Chinese 5 spice, cooking wine, soy sauce and the black pepper.  Marinate for at least 30 minutes.

In a deep plate place the all-purpose flour and coat each piece of chicken.  Make sure that each piece of chicken is well coated with the flour.

In the meantime set the air-fryer to 350F. Once the temperature is reached, add the chicken to the basket and set it to cook for approximately 10 minutes.  Shake the basket in between the cooking time.

Remove the chicken from the air-fryer and serve hot.

I hope you enjoy this simple recipe for the very popular Taiwanese black pepper chicken adapted for air fryer.

Did you know that ½ cup of dry black-eyed peas are low in fat and provide more than 20% of the daily recommended amount of fiber?

Thank you for stopping by Color Your Recipes…have a colorful day!




Crispy Air Fried Chicken

Can you believe that these chicken drumsticks were cooked in an air fryer?

I am so excited to share with you my latest gadget…an air fryer…after searching on the internet and “flirting” with many models of air fryer I decided to get this one, the reviews were pretty good and the price was good as compared to the other ones in the market.

Since I got this gadget I have tried many things from air fried tofu, eggplant, crab cakes, egg rolls and so on…but the ultimate test would be fried chicken, and guess what, it pass our critique…the drumsticks were crispy on the outside and super moist on the inside…and all with only a spray of olive oil. I am really impressed with it…as I literally do not cook fried food.

I cannot say enough how much I really enjoy using the air fryer, as it is very easy to use and clean. Anyway, I am sure that all of them work pretty similar, so if you like “fried” food, you really need to consider getting one air fryer.

So here is my very simple fried chicken recipe…

Ingredients:

1 lb chicken drumstick, I used the ones from Butcher Box
2-3 garlic cloves finely chopped
1 ½ cup water
1tablespoon sea salt
½ teaspoon fish sauce (optional)
1 tablespoon sugar
1 tablespoon cooking wine
Red pepper flakes to taste

All-purpose flour

Method:

In a medium bowl add the water, salt, garlic, fish sauce (if using, sugar), cooking wine, red pepper flake. Mix well until all the salt and sugar are dissolved.

Rinse the chicken drumstick and place them in the marinade. Make sure that the chicken is all cover with the marinade.

Cover the bowl and place in the refrigerator for 3 to 6 hours.

When ready to air fry. Preheat the air fryer according to the manufacturer’s instructions to 350F.

Drain all the liquid from the bowl. Cover the chicken with all-purpose flour. Shake to remove excess of flour.
Once the bucket reaches the temperature, gently layer the drumstick in the bucket. Lightly spray olive oil and cook for 20 to 25 minutes.

After 10 minutes of cooking, you might want to check and flip the drumstick to get an evenly golden brown around it.

Serve hot.

I hope you enjoy this simple recipe  using air fryer…you might want to take a look at Air Fried Cauliflowers or Air Fried Taiwanese Black Pepper Chicken recipes.

 

Did you know that air fryer cooks by circulating hot air around the food? Moreover, due to the Maillard effect. Maillard effect is the caramelization between amino acid (protein) and sugar.

 

Thank you for stopping by Color Your Recipes…have a colorful day!




Sous Vide Flank Steak and Chicken Breast with Moore’s Marinades and Sauces

This is a very simple and easy way to make tasty steak or chicken using sous vide.

In this post I am sharing with you sous vide steak and chicken made with Moore’s marinades and sauces that I received as a compliment.  I got to use the Original Marinade for the steak and the Zesty Garden Herb Marinade for the chicken.  They both turned out very tasty…and really easy, especially when you do not have time to gather all the spices for the marinade or sauces, using the pre made bottles of marinades just come very handy and practical.

I find that most of the sauces are too salty for my taste, therefore I used about ½ to ⅔ from the amount suggested in the directions.

 

Ingredients:

Flank Steak

1lb flank steak

⅓ cup Moore’s Original Marinade

 

Chicken Breast

3 chicken breasts

½ cup Moore’s Zesty Garden Herb Marinade

Sous Vide Method:

Marinade steak and chicken for approximately 15 minutes before sous vide.

Place the steak and the chicken breast individually into a quarter freezer quality plastic bag.

To create a vacuum in the bag, carefully place the bag with steak or chicken breast into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately ½ inch open and then immerse the bag until near the seal and finish by sealing the remaining ½ inch.

For the steak, preheat water oven to 55C and cook for 3 hours. Once the cooking time is off, remove the steak, drain the liquid, dry the steak in between paper towel and sear both sides in a hot cast iron pan, just enough to produce a golden color. Serve hot.

For the chicken, preheat water oven to 60C and cook for 2 hours. Once the cooking time is off, remove the chicken, drain the liquid, dry the chicken breast in between paper towel and sear both sided in a hot cast iron until both sides are golden brown.  Serve hot.

To freeze cooked steak or chicken breast, immediately after the cooking time, submerge the bags into a ice bath until cold and store in the freezer.

If you enjoy this sous vide recipe you might want to check on Butter Lemon Swai, Lamb Chops with Fresh Herbs or Lemon Thyme Chicken recipes.

 

Did you know that “sous vide” is “under vacuum” in French? This method cooks food in a sealed plastic bag under vacuum in a controlled temperature.

Thank you for stopping by Color Your Recipes…have a colorful day!




Trader Joe’s Gnocchi with Sous Vide Chicken

Have you ever tried Trader Joe’s gnocchi? Well, if you like gnocchi you should give it a try…I must confess it was better than I expected. As a matter of fact, this is my second time cooking it and this time I dressed it with peas, roasted sugar tomatoes and sous vide chicken.

This is particular great especially if you are pressed for time (like now getting ready for the holidays…), in a short time you are ready for an almost “gourmet” dinner, considering that you have in your refrigerator roasted sugar tomatoes and in the freezer green peas, sous vide chicken and a bag of Trader Joe’s gnocchi. Don’t panic if you do not have the ingredients listed…you can add fresh spinach, mushroom, roasted garlic, bacon, sausage, you can literally add whatever you like…just search your refrigerator…and you will be able to mix and match…

Did I tell you about sous vide chicken? I always have it in my freezer, it is so convenient, you can use the individually frozen chicken breast in hot dishes like this one or cold ones like salad and sandwiches…they are always moist and tender and loaded with flavors. You can marinate the chicken with any kind of spice you want. Please check here for the sous vide chicken recipe.

How to freeze sous vide chicken:
Before placing the sous vide cooked chicken breast, simply drop the bags of chicken breasts into an ice water bath after the cooking time and let them chill completely.

 

Ingredients:

1 Trader Joe’s Gnocchi
½ to ¾ cup frozen green peas
½ cup roasted sugar tomatoes (recipe here or here)
1 sous vide chicken breast

Method:

Defrost the sous vide chicken breast in the refrigerator overnight or in the counter for an hour. Quickly sear both sides in a cast iron pan, just enough to produce a golden color. Slice and set aside.

In a cast iron pan add the gnocchi from Trader Joe’s and follow its instructions. When it is almost ready add the frozen green peas and roasted tomatoes, mix gently. Add the sliced chicken breast, mix and serve hot.

If you enjoy sous vide method, you might want to take a look on Flank Steak or Butter Lemon Swai recipes.

 

Did you know that gnocchi is a variation of pasta? It is usually made with the same ingredients as for pasta and it is eaten as a main dish.

Thank you for visiting Color Your Recipes…have a colorful day!




Lemon Thyme Chicken, Sous-Vide

Yes, I am still playing with the sous vide method…so far this method has not disappointed me…

This week, I am sharing with you a very simple recipe for a juicy, flavorful chicken breast. The good thing about this method is that you never overcook, even if you leave the chicken breasts in the water-bath longer than the set time. As your chicken is cooking (sous-vide) you have all the time to do whatever you need to do and not to worry that the chicken breasts will be over cooked, therefore, dry and rubbery.

The sous vide cylinder, that I use is from Anova and you can find it HERE.

Ingredients:

2 chicken breasts
1½ tablespoons olive oil
6-7 sprigs of fresh thyme leaves
2.3 garlic cloves finely chopped
Salt and pepper to taste
1 lemon thinly sliced

Method:

Rinse the chicken breast and pat it dry. In a medium bowl add the olive oil, garlic, thyme, salt and pepper.

Cover and place in the refrigerator for about 2 hours.

When ready to cook, preheat water oven to 60.5°C.

Place the chicken breasts into a 1 gallon freezer quality plastic bag. Gently place the sliced lemon on top of the chicken breasts.

To create a vacuum in the bag, carefully place the bag with chicken breast into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately 1 inch open and then immerse the bag until near the seal and finish by sealing the remaining 1 inch.

Cook for 2 to 3 hours. Once the cooking time is off, remove the chicken breasts and sear both sides in a cast iron pan, just enough to produce a golden color.

Garnish with fresh thyme and lemon. Serve hot.

If you enjoy this sous vide recipe, you might want to check steak recipe and fish recipe using sous vide method.


Did you know that “sous vide” is “under vacuum” in French? This method cooks food in a sealed plastic bag under vacuum in a controlled temperature.

 

Thank you for stopping by Color Your Recipes…have a colorful week!




Baked Thai Chicken Drumstick

This is a very simple and easy recipe. I got a big package of organic drumsticks from Costco which comes in small package containing 6 drumsticks each, which e very convenient. After searching for recipes, I decided to try this recipe from here, with some changes.

In this recipe you will need some unusual ingredient such as fish sauce, which is a very common sauce used in Southeast Asia. You will need to acquire a taste for this sauce, although in this recipe there is only a hint, therefore no need to worry about the pungent and smelly nature of this sauce.

It is tastier if you marinate the drumsticks for a few hours, thus saturating the chicken with all the flavors. These chicken drumsticks can be served with the Thai sweet chili sauce or as it is. They are tasty, juicy and packed with Thai flavors.

Ingredients:

6 chicken drumsticks
3 to 4 tablespoons finely chopped cilantro stems
3 cloves garlic, minced
1 tablespoon olive oil
1 3/4 tablespoons fish sauce
1 tablespoon honey
Black pepper to taste
½ teaspoon Sriracha sauce
¼ teaspoon turmeric powder

Thai sweet chili sauce, for dipping

Method:

Rinse the chicken drumsticks and pat dry. In a small bowl combine oil, fish sauce, honey, Sriracha sauce, turmeric powder, whisking well to mix them all.
Add the sauce onto the chicken drumsticks, make sure that they are all covered with the sauce. Add cilantro and garlic, rub into the drumsticks.
Cover and place the drumsticks in the refrigerator for at least 2 hours.
When ready to bake the drumsticks, preheat oven to 375F.
Arrange the chicken on a cookie sheet lined with aluminum foil or parchment paper.

Bake for 40 minutes or until a wooden stick inserted into the chicken a clear liquid comes through.

Serve with Thai sweet chili sauce if desire.

 

If you enjoy this simple chicken recipe, you might want to check on my Poultry Recipes Box here.




Simple Turkey Chili

I learned this recipe for turkey chili at a cooking class that I attended a while ago. It was a fun class we got to learned how to make this simple turkey chili, Caesar salad which I shared before and rice to go along with it. The recipe called for canned cannellini beans but I used the dry ones and cooked them from scratch.

Since I attended the class, I have made many times this simple chili, especially during cold season. Nothing like a hot and spicy bowl of chili to warm up the evening or day…

I know, the list of ingredients sound pretty scary, but trust me, once you have them all handy, to put together is just a piece of cake.

Ingredients:

1 cup dry navy bean, soaked overnight in water, cooked until soft with a couple of bay leaves.
2 ½ lbs ground turkey
2 tablespoons olive oil
1 large onion, chopped
2 jalapenos, minced
2 tablespoons garlic, minced
2 tablespoons chili powder
2 teaspoons salt
1½ teaspoons cumin
1 teaspoon dried oregano
¼ teaspoon paprika
2 10oz cans diced tomatoes
1 can corn
3 cup chicken broth
2 4oz cans green chiles, chopped with liquid
¼ heavy cream or sour cream, optional
1 small bunch fresh cilantro, finely chopped
3 to 4 tablespoons cornmeal or masa

 

Method:

Over medium heat high heat in a big saucepan, heat the oil. When hot, add the onions, garlic and jalapenos and cook about 2 minutes until tender.

Add in the ground turkey, chili powder, salt, cumin, oregano and paprika mixing thoroughly making sure to break up the clumps of meat. Cook for another 5 to 7 minutes until the meat is cooked completely.

Add the chicken broth, canned tomatoes and green chiles. Mix in then reduce the temperature to a simmer and cook uncovered to about 45 minutes.

Add in the beans and corn and bring to boil. Add the cornmeal or masa until the desired thickness.

Serve hot by topping with heavy cream or sour cream and cilantro.

If you like this simple chili recipe, you might want to check on the other Soups Recipes.


Did you know that chili pepper contain capsaicin, a substance that stimulates secretions that help clear mucus from stuffed up nose or congested lungs? Due to its intense red color, chili peppers are rich in vitamin A.

Thank you for stopping by Color Your Recipes…have a colorful week!




Chicken with Spicy Sausage

I hope you all had a great time during this holiday…and yes, I am starting the year with this tasty chicken dish, and yes the recipe is very simple…as you can imagine, chicken and spicy sausage…all together cooked on a 10 inch cast iron skillet…yum!

I must admit that I should use more often the cast iron skillets that I have…I recently acquired a grill pan as well…the only, I mean more than one reason that I am very skeptical is that after using it, the cast iron pan requires some “babysitting” and they are sure heavy to handle. Although everytime that I cook with it I am very pleased with the depth of the flavor…and this chicken recipe is no different.

If you own a cast iron skillet you must try this dish…the chicken has so much flavor in it and the sauce over rice is just delicious!

Ingredients:

1 lb chicken legs
½ teaspoon dry oregano
3 Italian sausages, spicy
1 tablespoon olive oil
1 can diced tomatoes
3 to 4 cloves garlic, finely chopped
1 small onion thinly sliced
½ cup white wine
½ cup chicken broth
½ teaspoon freshly grated lemon zest
½ teaspoon dry rosemary
½ teaspoon dry thyme
Salt and pepper to taste
⅓ to ½ cup frozen peas
Fresh parsley for garnishing

Method:

In a medium bowl, season the chicken with garlic, oregano, salt and pepper to taste.

Heat approximately ½ of the olive oil in a 12-inch cast-iron skillet over medium heat. Add sausage and cook, turning occasionally, until browned on all side. Transfer to a cutting board and cut after cool, slice crosswise into approximately ½ inch.

Add the remaining olive oil to the pan and increase heat to medium-high. Add the chicken (remove as much garlic as possible) and cook, turning occasionally, until browned on all sides. Transfer to a plate.

On the same cast-iron, add the garlic, onion and sauté. Add the can of diced tomatoes, chicken broth and wine, stir occasionally. Add salt and pepper to taste.

Return the chicken and sausage to the pan, add the lemon zest, rosemary and thyme.

Cover and simmer until the chicken and sausage are cooked thoroughly, for about 15 to 20 minutes. Add the frozen peas and cook for another 5 minutes.

Garnish with fresh parsley and serve over rice.

If you enjoy this simple chicken with spicy sausage, you might want to check all the others Poultry Recipes


Did you know that cooking with cast iron cookware you can increase the levels of iron in your food?

 

Thank you for stopping by Color Your Recipes…have a colorful week!




Portabella Stuffed Turkey

Before you continue reading my post, I need to apologize for not posting anything that is like “Halloween”…somehow I did not come out with anything interesting using Halloween theme…I have been out of creativity lately…yes, you can add some “eyes” and “nose” on this stuffed Portabella mushroom…

Anyway, this is another way that I found very tasty to use Portabella mushrooms…by stuffing it with ground turkey. It is simple and delicious! I love this by simply serving with a small side salad.

I hope you enjoy!

Ingredients:

1 lb ground turkey
1 red bell pepper, chopped
½ cup bulgur
1 green onion chopped finely
Dash of ground all-spice
Salt and pepper to taste
1 tablespoon olive oil
Fresh parsley finely chopped to taste

4 large Portabella mushrooms

Method:

Soak the bulgur in water for approximately ½ hour. Drain well by squeezing the water out. Set aside.

In a medium bowl add the drained bulgur and all the remaining ingredients, except for the Portabella mushrooms. Mix well and set aside.

Wash and pat dry the mushrooms. Remove the stem and some of the gills. Place the mushrooms on the oiled oven tray covered with aluminum foil or silicon mat.

Preheat oven at 350F.

Fill each mushroom with the turkey mix. Brush the top with some olive oil and bake in a preheated oven for approximately 30 to 40 minutes or until the turkey is cooked thoroughly.

Garnish with fresh parsley. Serve hot or warm.

If you enjoy this simple recipe you might like Sunny Portabella Mushroom as well.

Okay I did not bake or cook any Halloween theme as I mention above, but last night we went to Descanso Gardens for the ‘Rise of the Jack-O-Lanterns”…it was a phenomenal the experience of seeing thousands of carved pumpkins lighted…below I am sharing with you a little sample of what we saw.


Did you know that Portabella mushroom are the mature form of baby cremini mushrooms? Mushrooms in general are arich sources of copper, selenium and vitamin B. Moreover, mushrooms support immune system and there are studies linking the anti-inflammatory benefits of mushrooms in deactivating cancer –like cells.