AIR FRYER CHICKEN WINGS.

 

INGRÉDIENTS 

• 2 pounds chicken wings recommend party pack**
• 1 tablespoon olive oil
• Rub
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ⅛ teaspoon chilli powder
• ½ teaspoon onion powder

INSTRUCTIONS :

Prepare the air fryer and preheat to 182 degrees C or 360 degrees F.
Add all the ingredients for the rub in a small mixing bowl. Stir until well combined.
Use paper towels to pat dry the chicken wings.
Add the chicken wings inside a resealable bag as well as oil. Shake the bag until the chicken wings are well coated with the oil.
Arrange the chicken wings into the preheated air fryer.
Cook for about 10 minutes on each side.
Adjust the heat to 390 degrees F and cook for 6 more minutes or until done.
Serve hot and Enjoy !

Oatmeal Pancakes Recipe

 

Here’s a simple and healthy Oatmeal Pancakes recipe, perfect for breakfast!

Ingredients (Makes about 8 pancakes):

• 1 cup (100g) rolled oats
• 1 cup (240ml) milk (or plant-based milk)
• 1 ripe banana (mashed)
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon cinnamon (optional)
• Pinch of salt
• Butter or oil for cooking

Instructions:

1. Soak the oats – In a bowl, mix the oats and milk. Let them sit for about 10 minutes so the oats soften.
2. Prepare the batter – Add the mashed banana, egg, vanilla extract, baking powder, cinnamon, and salt to the oat mixture. Stir until well combined.
3. Heat a pan – Lightly grease a non-stick pan over medium heat.
4. Cook the pancakes – Pour about ¼ cup of batter per pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes.
5. Serve – Enjoy warm with honey, maple syrup, fruits, or yogurt!

Would you like a vegan or gluten-free variation?

Boules de riz Krispie au chocolat

 

Les boules de riz Krispie au chocolat sont une gourmandise simple et délicieuse, parfaite pour les petits et grands gourmands. Voici une recette facile à réaliser :

Ingrédients (pour environ 15 boules) :

• 200 g de chocolat noir (ou au lait selon préférence)
• 50 g de beurre
• 100 g de riz soufflé (type Rice Krispies)
• 2 cuillères à soupe de miel ou de sirop d’érable (optionnel pour plus de gourmandise)

Préparation :

1. Faire fondre le chocolat et le beurre au bain-marie ou au micro-ondes par intervalles de 30 secondes, en mélangeant bien.
2. Ajouter le miel ou le sirop d’érable et mélanger jusqu’à obtenir une texture lisse.
3. Verser les Rice Krispies dans un grand bol et y ajouter le mélange chocolaté. Mélanger délicatement pour bien enrober les céréales.
4. Avec les mains légèrement humidifiées ou à l’aide d’une cuillère, former des petites boules et les déposer sur une plaque recouverte de papier sulfurisé.
5. Placer au réfrigérateur pendant au moins 30 minutes pour qu’elles durcissent.
6. Déguster !

Ces boules se conservent quelques jours au réfrigérateur dans un contenant hermétique.

Tu veux une version plus gourmande avec d’autres ingrédients ?

savory meat and cheese pie

 

This looks like a savory meat and cheese pie, possibly a variation of a cheeseburger or taco pie with a flaky crust, seasoned ground beef, vegetables, and lots of melted cheese.

Cheesy Beef Pie Recipe

Ingredients:

• 1 pre-made pie crust
• 1 lb ground beef
• 1 small onion, diced
• 1/2 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp cumin (optional, for a taco-style twist)
• 1 cup shredded cheddar cheese
• 1/2 cup mozzarella cheese
• 2 eggs
• 1/2 cup milk or heavy cream

Instructions:

1. Preheat oven to 375°F (190°C). Place the pie crust in a greased pie dish and pre-bake for 5-7 minutes.
2. Cook the beef in a pan over medium heat until browned. Drain excess fat.
3. Sauté onions, peppers, and garlic with the beef for 3-4 minutes. Season with salt, pepper, paprika, and cumin.
4. Prepare the filling: In a bowl, whisk eggs and milk. Stir in half of the shredded cheese.
5. Assemble the pie: Spread the beef mixture in the pie crust, then pour the egg mixture over it.
6. Top with remaining cheese and bake for 25-30 minutes, or until golden brown and set.
7. Cool for 10 minutes before slicing and enjoy!

Would you like a spicy variation or a different type of meat?

homemade fruit and nut nougat

 

This looks like Nougat, a chewy and nutty confection made with honey, sugar, egg whites, and nuts, often mixed with dried fruits. Here's a recipe for a homemade fruit and nut nougat:

Ingredients:

• 2 cups granulated sugar
• 1 cup honey
• ½ cup water
• 2 large egg whites
• ¼ tsp salt
• 1 tsp vanilla extract
• 2 cups almonds (toasted)
• 1 cup cashews or hazelnuts (toasted)
• ½ cup dried cranberries
• ½ cup dried apricots (chopped)
• Edible wafer paper (optional, for lining)

Instructions:

1. Prepare the Nuts & Pan:

• Line a baking dish with parchment or wafer paper.
• Toast the nuts at 350°F (175°C) for 8-10 minutes.

2. Cook the Sugar Syrup:

• In a saucepan, mix sugar, honey, and water.
• Heat over medium until it reaches 250°F (121°C) (firm ball stage) on a candy thermometer.

3. Beat the Egg Whites:

• While the syrup cooks, beat egg whites with salt until stiff peaks form.

4. Combine Syrup & Egg Whites:

• Slowly pour the hot syrup into the egg whites while beating continuously.
• Keep beating until the mixture thickens and becomes glossy.
• Mix in vanilla extract.

5. Add Nuts & Fruits:

• Fold in toasted nuts, cranberries, and apricots.

6. Shape & Set:

• Spread the mixture into the prepared dish, smoothing the top.
• Let it cool for at least 4-6 hours before cutting into pieces.

Enjoy your chewy fruit and nut nougat! Would you like a chocolate variation?

Creamy Garlic Butter Scallop Pasta

 

Here’s a delicious Creamy Garlic Butter Scallop Pasta recipe inspired by your image!

Ingredients

For the Scallops:

• 10-12 large sea scallops
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter

For the Pasta & Sauce:

• 8 oz (225g) linguine or spaghetti
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup chicken or vegetable broth
• 1 tsp red pepper flakes (optional)
• 1 cup fresh spinach or basil
• 2 tbsp fresh parsley, chopped
• Salt & black pepper, to taste

Instructions

1. Cook the Pasta

• Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.

2. Sear the Scallops

• Pat scallops dry with paper towels. Season with salt and pepper.
• Heat olive oil and butter in a pan over medium-high heat.
• Sear scallops for 2-3 minutes per side until golden brown. Remove and set aside.

3. Make the Creamy Sauce

• In the same pan, add more butter and sauté garlic for 1 minute.
• Stir in sun-dried tomatoes and red pepper flakes.
• Pour in chicken broth and let it reduce for 2 minutes.
• Lower heat, add heavy cream, and stir well.
• Mix in Parmesan cheese until melted.
• Add spinach or basil and cook until wilted.

4. Combine & Serve

• Toss the drained pasta into the sauce, adding reserved pasta water if needed.
• Return the scallops to the pan, garnish with parsley, and serve immediately.

Enjoy your restaurant-style creamy scallop pasta! Would you like a wine pairing recommendation?

New Orleans Beignets

 

Ingredients

• 1 cup milk
• 2 Tablespoons butter
• 1 Tablespoon brown sugar
• 1 Tablespoon granulated sugar
• 3 cups flour
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• 1 egg
• 1 teaspoon salt
• 1 package yeast
• Powdered sugar

Step-by-Step Instructions

In a small bowl, mix together the flour, nutmeg, cinnamon, and salt.
Heat the milk until it’s steaming but not boiling.
In a large mixing bowl, place the butter and sugars. Pour the scalding milk over them and stir until the butter melts and the sugar dissolves. Allow the mixture to cool to lukewarm.
Add the yeast and stir it in gently.
Mix in the egg and half of the dry ingredients, beating well.
Add the rest of the dry ingredients and mix thoroughly.
Knead the dough on a floured counter for about 2-3 minutes until it is soft and pliable.
Place the kneaded dough into a large greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
Roll the dough out on a floured counter to about ¼ inch thick and cut into triangles or squares.
Place the dough pieces on a greased cookie sheet, cover with greased cellophane, and let them rise for 30 minutes to 1 hour.
Heat canola oil to 385 degrees Fahrenheit.
Scoop the dough into the oil using a slotted spoon or fry basket. Fry each side for 1-2 minutes until golden brown.
Remove the beignets and place them on paper towels to cool slightly.
Dust generously with powdered sugar and enjoy!

Tips for Success
Ensure the milk mixture is only lukewarm before adding yeast to avoid killing it. Allow the dough ample time to rise for fluffier beignets.

Additional Tips and Variations
For a twist, try adding a splash of vanilla extract to the dough. You can also experiment with different shapes for a fun presentation.

Nutritional Highlights (Per Serving)
These beignets are a treat, so enjoy them in moderation. They are rich in carbohydrates and sugars, perfect for an occasional indulgence.

Frequently Asked Questions (FAQ)
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough a day in advance and store it in the refrigerator until you’re ready to fry.

Q: What type of oil is best for frying?
A: Canola oil is recommended for its high smoke point and neutral flavor.

Conclusion
There’s nothing quite like a homemade beignet fresh from the fryer. I invite you to try this recipe and bring a taste of New Orleans into your home. Don’t forget to share your beignet adventures and any creative twists you come up with!