Air Fryer Pecan Crusted Chicken

This Air Fryer Pecan Crusted Chicken recipe combines the crunch of pecans with the tenderness of chicken breasts. It's a perfect blend of flavors and textures that will satisfy your taste buds while keeping things healthy with air frying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup pecans, finely chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 eggs, beaten

Instructions:

Put the breadcrumbs, grated Parmesan cheese, dried thyme, paprika, garlic powder, salt, and pepper in a bowl and mix them together

The pecan crust mixture should be well mixed

Make sure that each chicken breast is fully covered when you dip it into the beaten eggs

Cover each chicken breast that has been dipped in egg with the pecan crust mixture and press it down hard to stick

For 5 minutes, heat your air fryer up to 375F 190C

Put the chicken breasts with the pecan crust in the air fryer basket that has already been heated

Make sure there is some space between each piece

For 15 to 18 minutes, or until the chicken is cooked all the way through and the crust is golden brown and crispy, air fry the chicken at 375F 190C

For even cooking, you might have to flip the chicken every so often

Take the chicken with the pecan crust out of the air fryer when it's done and let it rest for a few minutes before serving

Enjoy your tasty Air Fryer Pecan Crusted Chicken while it's still hot!

Three-Cheese Mushroom and Spinach Calzone

A delicious calzone filled with a savory mixture of three cheeses, mushrooms, and spinach, all encased in golden-brown pizza dough.

Ingredients:

• 1 package refrigerated pizza dough
• 1 cup sliced mushrooms
• 1 cup fresh spinach
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

Turn on the oven and heat it up to 400F 200C

Put olive oil in a pan and heat it over medium-low heat

Add the garlic and cook until it smells good

Put mushrooms in the pan and cook them for about 5 minutes, until they get soft

Put spinach in the pan and cook it until it softens

Take the pan off the heat and let the mixture cool down a bit

Put ricotta, mozzarella, and Parmesan cheese in a bowl and mix them together

Add salt, pepper, and oregano to taste

Put some flour on a surface and roll out the pizza dough into a big circle

Leave some space around the edges of half of the dough to leave room for the cheese mixture

On top of the cheese mix, put the mushroom and spinach mix

Press the edges of the other half of the dough together to seal it

Place the calzone on a baking sheet that has parchment paper on it

Make a few holes in the top of the calzone so the steam can escape

The calzone should be baked in a hot oven for twenty to twenty-five minutes, or until it is golden brown and crispy

It's best to wait a few minutes before cutting it up and serving it

Gluten-Free Sriracha Lime Beer Corn Fritters

The sweet corn, sour lime, and spicy Sriracha in these gluten-free Sriracha Lime Beer Corn Fritters make for a great snack or appetizer. They taste great, are crispy on the outside and soft on the inside.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup Sriracha sauce
• 1/4 cup lime juice
• 1/4 cup gluten-free beer
• 2 cups fresh or frozen corn kernels
• 2 green onions, finely chopped
• 2 tablespoons chopped cilantro
• 2 cloves garlic, minced
• Oil for frying

Instructions:

Put the baking powder, salt, black pepper, and gluten-free flour in a bowl and mix them together

Stir in the gluten-free beer, lime juice, and Sriracha sauce

Mix everything together well

Add the corn kernels, green onions, cilantro, and garlic that has been minced

Put oil in a pan and heat it over medium-high heat

Drop spoonfuls of the batter into the hot oil and use the back of the spoon to flatten them a bit

It will take about two to three minutes on each side to get golden brown

Get the fritters out of the oil and put them on paper towels to drain

Serve hot with the sauce of your choice

Caramel Pecan Carrot Cupcakes

The sweet caramel, crunchy pecans, and moist carrot cake in these Caramel Pecan Carrot Cupcakes make them a treat. They are a great treat any time of the year, and the caramel drizzle on top makes them even tastier.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups grated carrots
• 1/2 cup chopped pecans
• 1/4 cup caramel sauce
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350F 175C and line a cupcake tin with paper liners

In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices cinnamon, nutmeg, cloves, ginger

In another bowl, beat together the sugar, vegetable oil, and eggs until well combined

Slowly add the dry ingredient mixture to the wet ingredients, mixing until just combined

Stir in the grated carrots, chopped pecans, caramel sauce, buttermilk, and vanilla extract

Scoop the cupcake batter into the lined cupcake tin, filling each liner about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Once cooled, you can optionally drizzle more caramel sauce on top and garnish with pecans for extra flavor and decoration

Serve and enjoy your delicious Caramel Pecan Carrot Cupcakes!

Vegan Minestrone Soup

Vegan minestrone soup that is quick and full of vegetables, beans, and pasta. Great for a quick and easy meal that will warm you up in 30 minutes!

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can 15 oz diced tomatoes
• 4 cups vegetable broth
• 1 can 15 oz cannellini beans, drained and rinsed
• 1 cup small pasta such as ditalini or elbow
• 2 cups spinach leaves
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

In a large pot, heat olive oil over medium heat

Add diced onion and cook until translucent, about 3 minutes

Add minced garlic and cook for another 30 seconds

Stir in diced carrots, celery, and zucchini

Cook for 5 minutes, stirring occasionally

Add diced tomatoes with juices and vegetable broth

Bring to a simmer

Once simmering, add cannellini beans and pasta

Cook for 10-12 minutes or until pasta is tender

Stir in spinach leaves and let them wilt, about 1-2 minutes

Season with dried basil, dried oregano, salt, and pepper to taste

Serve hot and enjoy!

Gourmet Coffee Blend

Give this gourmet coffee blend to someone you love or to yourself. It's a great gift under $100 because it has both arabica and robusta beans in it, along with a delicious chocolate twist.

Ingredients:

• 1/2 cup of freshly ground arabica coffee beans
• 1/2 cup of freshly ground robusta coffee beans
• 2 tablespoons of dark chocolate chips
• 1/4 cup of heavy cream
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of ground cinnamon
• Whipped cream for topping
• Chocolate shavings for garnish

Instructions:

In a bowl, mix the arabica and robusta coffee grounds together

Make the heavy cream warm over low heat in a different saucepan

Do not boil it

To make a rich chocolate sauce, add the chocolate chips to the warm cream and stir them together until they melt

Add the chocolate sauce to the coffee grounds and mix them well

Add the ground cinnamon and vanilla extract and mix well

Use your favorite way to brew the coffee blend, like a French press or a pour-over

Put the coffee that has been brewed into mugs or cups

Add chocolate shavings to the top of each serving and cover it with whipped cream

Enjoy while hot!

Dulce de Leche & Salted Peanut Ice Cream

Enjoy homemade ice cream that tastes rich and creamy with the rich flavors of dulce de leche and the satisfying crunch of salted peanuts.

Ingredients:

• 2 cups dulce de leche
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup salted peanuts, chopped

Instructions:

Put heavy cream, whole milk, and dulce de leche in a bowl and mix them together

Mix well until everything is smooth and well mixed

Put the mixture into an ice cream maker and churn it as directed by the maker's maker

Chop up some salted peanuts and add them in the last few minutes of moving

Once the ice cream is smooth and creamy, put it in a container that can go in the freezer

Put it in the freezer for at least four hours, or until it gets hard

Enjoy Dulce de Leche and Salted Peanut Ice Cream!