Air Fried Shrimp over Pesto Zucchini Noodles

Have you ever tried cooking shrimp using an air fryer? Well, this is a super simple way to have your shrimp cooked fast and without fuss…and it is delicious topped on zucchini noodles tossed with pesto sauce.

It has been a long time since I last posted a recipe or anything…I had a long break and during this time so much had happened, some good and some not so good…I should start with the “not so good” one…

When I decided to come back blogging I encountered a major mess on the website as we had some glitch on the hosting/server system and all the posts and pages got lost and the comments nowhere to be found.  I am still working on retrieving the posts, one by one… and updating as much as I can. I almost gave up on blogging but decided to rebuild and take it slowly…without any pressure and revisiting the old posts, it was like looking at old photo albums…now the comments are totally gone, and I am very sadden by it as lots of great memories were in it, all the people I met and visited…

Now, the good news…we move to a new house…after searching for our forever home for almost two years we finally move into our dream home where we plan to retire. It was a lot of work moving and redecorating the house. Fast forward 3 months…we finally have it the way we like and start to really enjoy the new neighborhood and all the amenities that the city offer.

With all that said, I am still in the process of coming back, gathering my thoughts together but decided to say “HELLO” and post a simple recipe…using my air fryer which I am still in love with. Confession…I cheated on the pesto sauce and used the one from Trader Joe’s….

So here we go…

Ingredients:

½ lb shrimp, clean and deveined

½ tablespoon olive oil

Salt and pepper to taste

2 large zucchini, spiralized

Pesto sauce, store bought or homemade.

Method:

Preheat the air fryer according to the manufacture’s instruction at 350F.

In a medium bowl, place the shrimps, olive oil, salt and pepper. Toss gently and place in the air fryer basket. Cook for approximately 7 minutes, make sure to “shake” the basket once in between cooking time.

While the shrimps are in the air fryer, blanch the spiralized zucchini.  Drain well and set aside.

To serve, toss pesto sauce to the blanched zucchini and top with the air fried shrimps. Serve hot.

I hope you enjoy this simple and easy recipe using air fryer you might want to take a looks at recipes using air fryer from my Recipe Box.

 

Did you know that shrimp is low in calories and contain many nutrients and vitamins? In spite of the healthy content in shrimp, we need to be aware that shrimp has high sodium and cholesterol, therefore should be eaten in moderation, especially is you have high blood pressure and heart condition.

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

 




Simple and Nutritious Black Rice Bowl

Have you ever tried black rice?  Black rice has a nutty and slightly chewy texture as compared to regular rice and it is packed with nutrients…

I had black rice once in a local restaurant, since the black rice was mixed with white rice and quinoa, I could not tell the “real” texture of it. Well, I got very curious and it is when the search for the black rice started…after checking into a few stores I finally found it at Sprouts, one of my favorite places to buy organic vegetables and fruits.  I was so happy to find organic black rice selling by the bulk and yes, it is a bit more expensive than your regular white rice, but so worth the extra cost.

Nothing especial needed to cook the black rice, the ratio that I used was 1:2, 2 cups of water or any liquid for 1 cup or rice.  I used the rice steamer and it was super easy.

It was weird…first because the rice is really black, second, when rinsing it, the water came out pretty dark and slowly changed to somewhat purplish.  Once cooked, the rice has a mix of black and dark purple color, super interesting. Now the texture it was what got me hooked to it…mild nutty and slightly chewy…a great combination of texture…not to mention that black rice because of the color is rich in antioxidant anthocyanin, the same antioxidant found in berries such as blueberries, raspberries and cranberries.

For this recipe you will just need a few ingredients…I went with Kielbasa sausage just because I was in a hurry and it was just there… please feel free to use whatever vegetable you have in your refrigerator such as broccoli, Brussels sprouts, cabbage, etc…

Ingredients:

2 Kielbasa sausages, sliced

1 red onion

1 head cauliflower, cut into small pieces of approximately 1 ½ in

Salt and pepper to taste

Method:

In a wok or frying pan under medium heat place and sausage and stir fry until both sides of the sausage as lightly browned. Set aside.

In the same pan stir fry the onion until soft, do not overcook, set aside together with the sausage.

Add vegetable oil to the pan and the cauliflower, stir until desire consistency. Once cooked, return the sausage and onion to the pan.  Mix well and serve over rice.

I hope you enjoy this simple and yet so tasty rice bowl using black rice.

 

Did you know that black rice is also known as forbidden rice or purple rice? The dark purple color is due to the high content of anthocyanins.  Black rice contains more protein when compared to other rice varieties and is a good source of iron.

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




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!




Growing Green Onion In Water

By placing the green onion leftover with roots on water, you will be able to regrow new ones in just a few days…

Before I share this week post which has no recipe I just want to let you know that I will be of off for a couple of weeks, and will not be able to make my weekly visit to your blog, but will definitely catch up once I am back…in the meantime I will leave you with this simple way to regrow green onion or scallion.

Don’t you like the idea of having fresh cut of green onion every time you need it? Well, it is very simple…just cut about an inch from the bulbs leaving the roots. Trim the roots to about ½ inch or so and place the bulbs with the roots down in a small jar. Add enough water to cover the roots and place the jar on a windowsill. Make sure that the roots are always covered with water. After a few days you will start to see the green getting longer and longer.  When needed in you cooking, cut the green around the same place you started with and keep the remaining in the water. Once in a while through it growth, I like to remove all the water rinse and replace it with fresh water. If the roots get too long and kind of out of control, trim again by leaving approximately ½ in.

I have done this many times, and noticed that the green onion can just regrow a few times, which then the leaves start to get thinner and thinner, making all the effort almost worthless.  That is when I buy new ones and start the process again.  In spite of having to buy new ones after a while I must confess that I much prefer to grow in them in water then in soil.

I hope you enjoy this simple way to keep fresh green onion always available for your use.

 

Did you know that green onion or scallion contain large amounts of vitamin K? In spite of being from the allium family they do not have large bulbs like the onion and garlic but carry green leaves and considerably small bulbs.

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

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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!




Jalapeno Artichoke and Crab Dip

Just by mixing two ready available products and you will have this creamy, rich, hearty crab dip… 

I learned this recipe while visiting a friend in Palm Desert and no need to mention that I liked so much that I made when we had a small family get together.  When my friend told me that she was planning to serve Jalapeno Artichoke and Crab dip I didn’t think much about it until I tried it.  I was a bit puzzle, as I had tried “Jalapeno Artichoke Dip”, from Costco, but never saw it with crab…and when she told me that she just added crab, I was like…”no wonder I have never seen it…this is really good!”.  I dressed it up a little by adding some greens…parsley…and a hint of black pepper.

It is pretty good as it is…cold, but better when slightly warm. So it is up to you to pop the dip into the oven for a few minutes or not. Just imagine loading your crackers with this creamy, spicy and packed with chunk of crabmeat…so, so, good!

 

Ingredients:

1 container of ready jalapeno and artichoke dip

1 lb crabmeat

Fresh parsley to taste

Fresh ground black pepper

Method:

Place the jalapeno/artichoke dip and crabmeat in a mixing bowl.  Mix gently as you do not want to keep some of the chunks of crabmeat intact.

Add parsley and black pepper to your taste and mix lightly.

Serve cold or warm with crackers, toasts, vegetables or with whatever your palate craves.

I hope you enjoy this simple and easy way to make a very flavorful seafood dip.

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

Thanks for visiting Color Your Recipes…have a colorful day!

 




Air-Fried Brussels Sprouts

If you do not care for Brussels sprout, this recipe will change your mind…by simply placing the sprouts in the air fryer and you will totally change your mind about not liking Brussels sprouts.

Lately I try to add Brussels sprouts on our table, and I have tried so many recipes, from stir-fry to roasting, and I have to admit that I am very impressed when I air fried it.  I already air fried Brussels sprouts many times, and now I got it really working well. On my first attempt, I treated the Brussels sprouts as I usually do when roasting in the oven…and realized that the loose leaves would be too well done for our taste (burned) and that we enjoy more the loose leaves as they carry more flavor and its crispy texture. Well, this was an easy solution…just peel off the layers of leaves and separate the leaves from the buds and treat them separately in the air fryer.

It is well worth the “double” stage cooking, as each part of the Brussels sprouts are cooked to precision, to serve just mix them together and you will not be able to stop easting until all the Brussels sprouts are gone, and with not additional dressing or sauce…just as it is!

Oh yes, I wanted to share with you about the knife sharpener, Any Sharp that I received to try…nothing is more annoying than having a dull knife.  I was pretty happy with this knife sharpener, it is small and come in a variety of colors…and yes, it even sharps serrated knife which I used on my bread knife. I like that the fact that it is small (easy to store) and secure to the counter when in use.  For more detail please check AnySharp site….and yes, I did use the sharpener before cutting my Brussels sprouts…

Ingredients:

Brussels sprouts

Olive oil

Salt

Pepper, fresh ground

Method:

Wash and dry the Brussels sprouts buds. Cut the tip and peel the leaves as much as you desire and place them in a separate bowl.

Cut the remaining buds in half or quarters according to its size and place is another bowl.

Add olive oil, salt and pepper in both bowls and toss until the leaves and buds are lightly coated.

Preheat the air fryer to 375F.

Air fry the buds for approximately 10 minutes. Shake the basket once in between. Once fried, remove and place them on the serving bowl.

Add the loose leaves to the air fryer basket and cook for about 5 minutes, make sure to check and shake the basket 2 to 3 times in between y as it can burn easily.

Add the air fried Brussels sprouts buds back to the basket, shake to even and air fry to another minute or two.

Serve immediately.

I hope this simple recipe for Brussels sprouts will change your mind and you will incorporate sprouts in your diet.

 

Did you know that Brussels sprouts are cruciferous vegetables? Some basic research suggest that cruciferous vegetables contain chemicals that might help prevent cancer.

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

 




Sourdough Starter Waffle

What you do when you have extra sourdough starter? Please do not discard the discard…you can make these waffles, they are so light and crispy!

My sourdough starter is really taking off…and it is so much fun seeing all the growth and the yeast smell mixed with the sour of the lactobacillus…what a fun thing to culture.

I got to a point that I can literally feed my sourdough starter only twice a month…even so, when this time comes, and I do not need to bake bread I feel so bad having to discard the extra starter, so I search and search to see what I could make with it…the choices are endless…so this week I decided to try the sourdough waffle.

I served these waffles with dulce de leche…the combination of the gooey dulce de leche with the light and crispy waffles with a hint of tanginess were just delightful.

The recipe calls for you to have some preparation a day before you can serve the waffles, so plan ahead. This recipe was basically originated from here with minor adjustment.

 

Ingredients:

100g sourdough discard

50g water

50g all-purpose flour

4 tablespoons melted butter

2 tablespoons sugar

½ teaspoon salt

1 teaspoon vanilla extract

2 eggs, lightly beaten

½ teaspoon baking soda

Method:

Combine the sourdough starter, water, and flour in a medium bowl. Cover and leave at room temperature on the countertop overnight.

In the morning, when ready, whisk together the eggs, melted butter, sugar, salt, vanilla, and the baking soda together.

Fold gently the egg mixture into the sourdough.

Preheat and grease a waffle iron. Pour approximately ⅓ cup of the waffle batter into the center of the iron. Close and bake until golden brown, by following the instructions of your waffle iron.

Serve warm with syrup or anything you like.

I hope you give this recipe a try in case you have extra sourdough starter…or just plan to have some extra to make these waffles.

If you enjoy this recipe you might want to check on Yeast Raised Waffle or Waffle Iron Churros.

 

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 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.

 

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




Sourdough No-Knead Bread

Nothing is more comforting than home baked sourdough bread, crispy and slightly chewy…

Before I start, I must admit that I almost gave up on the sourdough starter, not to mention the frustration and the defeat feeling and on top of it I really felt insulted since I had so much training in microbiology laboratory.  Well, determination won the case…and I finally cultivated a few jars of very healthy sourdough starter.  Therefore with all my “manipulations” and add a bit here, take a bit there, I am not sharing a recipe for the starter…as you can easily search on the internet and look for a recipe that best suit you.

What I am sharing with you is the wonderful bread that I made with the sourdough starter…just bear in mind that my sourdough starter has 100% hydration, meaning that the weight of flour and water is exactly the same.

This particular recipe has 85% hydration, therefore the dough is very “wet”, you can easily adjust to less hydration such as 83%, which will make it easier to handle.

Ingredients:

90g of sourdough starter

300g bread flour (100g plus 200g)

5g salt

Method:

The day before baking the bread, mix together the sourdough starter with 100g bread flour and 100g water.

Let the mix at room temperature for about 10 hours or overnight.

After the “incubation” time add 130g water, the remaining 200g bread flour and the salt.  Mix well and proceed as described here.

If you enjoy this no-knead sourdough bread, you might want to take a looks at the No-Knead French Baguette recipe.

 

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!