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?

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Simple Air-Fried Curry Cauliflower

This simple and tasty cauliflower can be made by simply combining a bit of curry and after a few minutes in the air-fryer you will have a super healthy side dish.

Here I am again with another recipe using the air-fryer…I must confess that this is one of the most used gadget in my kitchen and I regret not getting it earlier…I have been experimenting with all kind of food, and so far I am pretty content with the results, especially that so little oil is needed if any in order to accomplish flavorful dishes.  Moreover, it is so easy to clean…which is a very important element when it comes to everyday cooking…with no more words, I will go ahead with this week recipe.

Ingredients:

1 head of cauliflower cut into small florets, about ¾ in.

1 ½ tablespoon olive oil

1 to 2 teaspoons curry powder

Salt and pepper to taste

Method:

Preheat the air fryer to 350°F

In a bowl, toss together the cauliflower, olive oil, curry powder, salt and pepper.

Place the cauliflower in the fry basket and insert into the air fryer. Cook until the cauliflower is lightly browned, about 6 to 7 minutes, gently shake the basket halfway through roasting.
Transfer the cauliflower to a bowl and serve hot/warm.

I hope you enjoy this simple, healthy and easy recipe for cauliflower using air-fryer.

 

Did you know that cauliflower is from the Brassicaceae family? The same family from broccoli, cabbage, brussels sprouts, kale and collard green.

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Multigrain Sourdough Bread

Who does not like a hearty, nutty and crusty bread?  This bread is loaded with lots of grains…great for sandwich or just as a toast.

Since I started cultivating my sourdough starter I wanted to make a multigrain loaf of bread…the combination of the slightly sour and hearty grains  in each bite is just amazing…so why to make the best out of it?  Healthy and tasty…we use the bread for sandwich, toast or simply with a smear of a big chunk of butter.

Many of the recipes call for cereal, since we do not eat box cereal I had to search for recipes that use grains, pure and simple…the template used in this recipe is from “Seeded Multigrain Sourdough, Wild Yeast”.

If you have handy a sourdough starter you should definitely try this recipe.

Ingredients:

35g sesame seed

35g flaxseed

35g hemp

35g rolled oats

90g hot water

340g sourdough starter, 100% hydration

195g bread flour

95g whole wheat flour

7g salt

140g water

Method:

Place the sesame seed, flaxseed, help and rolled oats in a small bowl and add hot water on the grain mix.  Let it sit for approximately 30 minutes until all the grains and seeds are hydrated.

In the mixing bowl with a dough hook combine all the remaining ingredients. Mix under low speed until all well combined.  Increase the speed to medium and mix for approximately 20 minutes until gluten develops.

Add the grain mix to the dough and mix until it is totally incorporated into the dough.

Remove the dough from the bowl and place it in a bowl. Cover and let it rise until the dough has double in bulk.

Once the dough has risen, transfer the dough into a lightly floured counter and divide into two pieces.

Shape the bread as you like, let it proof until it doubles in size.

Before baking the loaves, preheat the oven to 500F with a pan with water on the lower rack of the oven.

Slash the loaves and spray it with water before placing it in the oven.

Bake for 20 minutes, spraying with water on the 5 minutes mark. Turn the temperature to 450F on the last 10 minutes.

Remove from the oven and let it cool on the wire rack.

I hope you get to try this hearty multigrain bread using sourdough starter.

Did you know that sourdough dough is fermented by a combination of wild yeast and lactobacillus? Lactobacillus is the bacillus used to produce yogurt, sauerkraut, cheese and other fermented food products.

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?

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Zucchini Noodles with Sausage Sauce

Have you ever tried making meat sauce with sausage meat? If the answer is no…you must give this a try…

This is a simple version of meat sauce…I just peeled the “skin” from the fresh Italian sausage and use as a “ground” meat.  The advantage is that the fresh Italian sausage is packed with flavors, therefore you will end up with a very tasty meat sauce.  Make sure to caramelized the garlic, onion and the meat…you will be amazed of the deep enhanced flavors.

Ingredients:

1lb fresh Italian sausage

3 cloves garlic, minced

1 small red onion, finely chopped

8oz cremini mushroom, sliced

1 jar marinara sauce, 25oz

Salt and ground pepper to taste

Olive oil, if needed

3 large zucchini spiralized

Method:

Remove the casing from the sausage and crumble the meat into a pan over medium heat.  Sauté, and break all the large chunks, until all the meat opaque. Add the garlic and onion and a little olive oil if the meat looks dry.

Stir until the onion and garlic are caramelized and the meat is brown. Add the sliced mushrooms and the tomato sauce.  Bring to simmer until the sauce is thick.

In the meantime blanch the spiralized zucchini. Drain well and divide into serving bowls.

Scoop the sausage sauce on the zucchini noodles and top with grated Parmesan cheese. Serve immediately.

I hope you enjoy this low carb recipe using zucchini as your “pasta”.

Did you know that zucchini are low in calories and it skin is a great source of dietary fiber?

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




Air Fried Chunky Crab Cake

If you are looking for a healthy recipe for crab cakes, this is the one. This crab cakes taste so good that you will not be able to tell that they were pan “fried”  in the air fryer.

When eating crab cakes I love big chunks of crab in it…and get so upset when there is more filling that crab, so to fix the problem, I try not to order crab cakes when eating out and make my own.  I have made crab cakes using the conventional way by pan frying the cakes…but this time I decided to experiment with the air-fryer, and you know what?  It does work…especially that I do not have to flip the cakes which sometimes the cake can fall-apart during the process.

The crab cakes were crispy on the outside and moist on the inside…totally delicious.  I did not have to use any sauce, just serve with a squeeze of fresh lemon.

Ingredients:

2 large eggs
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 ½ teaspoon Old Bay seasoning
Fresh pepper to taste
¼ cup finely chopped green onion
1 pound lump crab meat
⅓ to ½ cup panko

Method:

Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay in a medium bowl and mix well. Add the finely chopped green onion to the mayonnaise mix and mix gently.

Add the crab to the mayonnaise mix until all incorporated. Add the panko to the crab/mayonnaise mix and fold together until just combined, being careful not to over mix keeping the crab chunks intact.

Cover the crab mix and place in the refrigerator for approximately 1 hour.

Shape into approximately 8 crab cakes of 1 inch thick, make sure to not pack the cakes too tightly.

Preheat the air-fryer to 350F.  Once the air-fryer reaches the desired temperature, gently place 4 crab cakes into the basket and set to air fry for 10 minutes. Make sure to flip the crab cakes after 5 minutes to accomplish even cooking.

When ready, gently transfer to a plate. Serve with lemon wedges.

If you enjoyed this crab cakes recipe you might want to look at Jalapeno Artichoke Crab Dip or Panko Crusted Crab Cake recipes.

 

Did you know that crab meat is a good source of protein? Crabs are rich in mineral like all marine species.

 

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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!




Simple Cauliflower Pizza Crust Recipe

Have you ever had a pizza crust made with cauliflower? You will be amazed by using simply using grated cauliflower is able to produce a crispy like thin pizza crust.

This week I want to share with you a recipe that has been populating many cooking websites, because it is a way to replace carbohydrates and it is gluten free…pizza crust using grated cauliflower…which for convenience I used one that is sold at Trader Joe’s, but feel free to grate your own head of cauliflower.

The crust is so simple to make and yes, crispy and delicious…so good that you will not miss the flour in this crust. It was so funny when I told my husband that I used cauliflower to make the pizza crust he asked me back “What is cauli flour? What kind of grain is that?” I just laughed and had to explain to him that was cauliflower, “you know the vegetable that looks like an albino broccoli?”

My husband and I really enjoyed it…if you had not tried, please go ahead and try it!

 

Ingredients:

1 bag of coarsely chopped cauliflower

½ cup shredded part-skim mozzarella cheese

½ cup shredded or grated parmesan cheese

1 egg

1 teaspoon dry oregano

Salt, to taste

Fresh ground black pepper, to taste

Method:

Preheat oven to 450 degrees.

Place the grated cauliflower into a bowl and cover with paper towel. Microwave it for about 8 minutes until cooked.

Let it cool and squeeze out the water out of the cauliflower, as much as possible with paper towels. The less water crispier the crust will be.

Mash the cauliflower and add the cheeses, dry oregano, egg, salt and pepper. Mix thoroughly.

Divide the cauliflower dough into 4 portions. Cover a mini pizza pan with parchment paper. Pour cauliflower “dough” on the mini pizza pan and shape into pizza crust. Alternatively you can place the cauliflower dough on a large baking sheet.

Place mini pizza pan in oven for about 15 to 20 minutes until golden brown and crispy.

Add your favorite sauce, cheese, toppings and color it the way you like it!

Place the “dressed” pizza under broiler until cheese is hot and bubbly.

Serve hot.

If cauliflower is your “thing” you might want to check on Simple Air Fried Cauliflower or Nutritious Black Rice Bowl with sausage and cauliflower recipes.

 

Did you know that in spite of the lack of color, cauliflower is a rich source of vitamin C? Moreover, because of its absence of starch, cauliflower is a great ingredients for low carb dieters.

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




Lentil Salad with Roasted Tomatoes

This is a delicious and healthy salad with lentils, cucumber and roasted tomatoes.  It can be served as a side dish or even as a main dish.

This is a simple and tasty lentil salad…it is sure packed with flavors and texture. The flavors are intense…sweet roasted tomatoes to the spicy cumin and the texture are from soft and creamy to crunchy. It can be served as a side dish or as a main meal as I have done many times.

The leftover can be stored in the refrigerator for next day lunch…

Ingredients:

1 ½ cup dry lentils
1 bay leaf (dry)
Salt to taste

16oz sugar/grape tomatoes, washed and cut into half
3-4 garlic cloves, finely chopped
1 tablespoon olive oil
Fresh thyme to taste, finely chopped
Salt and pepper to taste

1 or 2 cucumbers cut into small cubes
Fresh cilantro, chopped
1 tablespoon olive oil
Apple cider vinegar to taste
Cumin to taste
Salt and pepper to taste

Method:

Wash the lentil and soak overnight in water, changing a few times

Cook the lentil in water with the bay leaf and a pinch of salt, first at high heat until boiled and then in low heat until the lentil is soft but not mushy.

In the meantime, cut the tomatoes in half and preheat oven to 375F.

In a medium bowl toss together the tomatoes, garlic, thyme, salt, pepper and olive oil. Mix gently until all the tomatoes are cover with oil.

In an oven safe tray, lay the tomatoes in a single layer. Roast for 40 minutes, and then increase the temperature to 425F if you want to caramelize them a bit.

Once the lentil is all cooked, drain well and place in a medium bowl. Let it cool.

Add to the lentil bowl roasted tomatoes, cucumber, cumin, olive oil, apple cider vinegar, cilantro, salt and pepper. Toss gently and serve.

I hope you enjoy this healthy lentil salad loaded with flavors, please check on Farro Salad with Roasted Tomatoes recipe.

 

Did you know that lentils are legume? Lentils are high in protein and fiber. Moreover, lentils are a good source of folate and manganese and so easy to prepare.

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




Roasted Chickpeas

I have been wanted to make this roasted chickpeas for ages, but somehow never got the chance to make it until now…and yes, I do regret not have done this earlier. They are very addictive and yes, you can “dress” which ever you like, salty, spicy, tangy, sweet…now that I know how simple and easy these are, I will sure have them all the time.

Chickpeas are also called gabanzo beans, and they are packed with protein and fiber. So why not snack on these healthy little crunchy treats?

Since I want to make sure that all the chickpeas will be totally dry, I roasted them in low heat for a longer time. The end product is so light and crisp, therefore can be eaten warm or totally cold and stored in an airtight container for a while. Great for party and entertainment…

I used the chickpeas that I had cooked from dry ones and frozen, but you can definitely use the ones that come in cans.

Oh! I will be out…we will be visiting Montreal and Quebec…so pardon me if I do not get a chance to “visit” you this week, but will make sure to “see” you when I am back home.

Ingredients:

Cooked chickpeas, from scratch or from cans
Olive oil
Whatever spice you like or even sugar and cinnamon

 

Method:

Preheat oven to 285F.

Drain and rinse the chickpeas, remove all the water as much as you can.

Place the chickpeas in a bowl, drizzle with olive oil.

Sprinkle the spices of your choices and add salt and pepper according to your like. In this particular batch I sprinkled with cumin, turmeric, chili, freshly ground pepper and a bit of sea salt.

Layer the chickpeas on a silicone mat or parchment paper.

Bake in a preheat oven for approximately 1 ½ to 2 hours until the chickpeas are dry. Make sure to check the ones in the middle of the tray as they take longer to roast as compared to the ones on the side.

Turn off the oven and keep the chickpeas in for about 30 minutes.

Remove from the oven. Serve warm or let them cool completely before storing in an airtight container.


Curiosity Corner 101314Did you know that chickpeas are rich in protein? Moreover, chickpeas contain manganese and folate and are rich in fiber.