Sesame Oil & Soy Sauce Air Fryer Shanghai Spring Rolls Recipe

Instant Pot Kidney Beans

This is a hearty and flavorful Instant Pot recipe for red kidney beans that are cooked to perfection in a broth made with tomatoes and spices.

Ingredients:

• 1 cup dried red kidney beans
• 1 medium-sized onion, chopped
• 2 cloves garlic, minced
• 1 can 14 oz diced tomatoes
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions:

Wash the dried kidney beans in cold water and pick out any bits that are stuck to them

Start the Instant Pot and choose the saut setting

Chop up onions and garlic and add them to the pan with olive oil

Cook the onions until they become clear

Put in salt, black pepper, chili powder, paprika, and cumin powder

Make sure to mix the onions and garlic with the spices well

Add the diced tomatoes and mix them in

After you rinse the kidney beans, put them in the Instant Pot

Then add the vegetable broth

Mix everything together

Stop the saut function, put the lid back on the Instant Pot, and set the vent to the sealing position

Set the timer for 25 minutes at high pressure and choose the pressure cook/manual setting

After the food is done cooking, let the pressure naturally drop for 10 minutes

Then, carefully let any remaining pressure drop quickly

Open the lid, stir the beans, and if necessary, make changes to the seasoning

Put the kidney beans on top of the rice and sprinkle fresh cilantro on top

Hawaiian Teriyaki Shish Kabobs Two Ways

Traditional shish kabobs are made with a tasty and tropical twist in these Hawaiian Teriyaki Shish Kabobs Two Ways. They bring a taste of Hawaii to your backyard grill and go well with both chicken and vegetables that have been marinated.

Ingredients:

• 1 pound boneless chicken breast, cut into 1-inch pieces
• 1 pound fresh pineapple chunks
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1 zucchini, sliced into 1-inch rounds
• 1 cup cherry tomatoes
• 1/2 cup teriyaki sauce
• 1/4 cup pineapple juice
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• Wooden skewers, soaked in water for 30 minutes

Instructions:

Put soy sauce, pineapple juice, brown sugar, minced garlic, and grated ginger in a bowl

Add teriyaki sauce and mix well

Split the sauce in half

Put the chicken pieces in half of the marinade and set them aside for at least 30 minutes in the fridge

Take a different bowl and put the cherry tomatoes, red bell pepper, red onion, and chunks of pineapple in it

Cover the vegetables with the other half of the marinade

Set them aside for at least 30 minutes

Warm up the grill over medium-high heat

Using the wet wooden skewers, alternate the chicken marinated in a spice mix, pineapple, bell pepper, onion, zucchini, and cherry tomatoes

For 10 to 12 minutes, turn the kabobs over and baste them with the marinade you saved, until the chicken is cooked all the way through and the vegetables are soft and slightly charred

If you want, you can serve the Hawaiian Teriyaki Shish Kabobs hot with chopped fresh cilantro on top

Spiced Sour Cream Donuts

Vintage spiced sour cream doughnuts are a nostalgic and delightful treat. These donuts are ideal for a cozy morning or a sweet snack because they are moist, tender, and flavored with warm spices.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 2/3 cup sour cream
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• Vegetable oil for frying

Instructions:

Mix the flour, sugar, baking soda, baking powder, nutmeg, cloves, cinnamon, and salt in a bowl

Combine the sour cream, eggs, melted butter, and vanilla extract in a separate bowl and mix thoroughly

When a soft dough forms, add the wet mixture to the dry ingredients and stir

Roll the dough to a thickness of 1/2 inch on a floured surface, then use a donut cutter or a round cookie cutter with a smaller cutter for the holes to cut out the donuts

Preheat vegetable oil to 350F 175C in a deep fryer or large pot

Gently drop the donuts into the heated oil and cook for one to two minutes on each side, or until they are golden brown

Using a slotted spoon, remove the donuts and drain on paper towels

Optional: For added flavor, toss the warm donuts in a mixture of sugar and cinnamon

Before consuming your Spiced Sour Cream Donuts, allow them to cool slightly

Keto Zucchini Muffins

These zucchini muffins are tasty and moist, and they are keto-friendly. They are great for a low-carb breakfast or snack. With almond flour, coconut flour, and shredded zucchini, these muffins are full of flavor and good for you.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol or preferred keto-friendly sweetener
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 3 eggs
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini, excess moisture squeezed out
• 1/3 cup unsweetened almond milk
• 1/4 cup chopped walnuts or pecans optional

Instructions:

Preheat your oven to 350F 175C

Grease or line a muffin tin with liners

In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, baking soda, salt, and cinnamon

In another bowl, whisk together eggs, melted coconut oil, and vanilla extract

Add the wet ingredients to the dry ingredients and mix until well combined

Fold in shredded zucchini and almond milk until evenly distributed

If using, fold in chopped nuts

Spoon the batter into the prepared muffin tin, filling each about 3/4 full

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely

The Best Guacamole

This recipe for guacamole is not only tasty, but its also good for the environment. Its made with fresh, eco-friendly ingredients and would be great at your next party or taco night.

Ingredients:

• 3 ripe avocados
• 1 small red onion, finely diced
• 2 tomatoes, diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeo pepper, seeded and minced
• 2 cloves garlic, minced
• Juice of 2 limes
• Salt and pepper to taste

Instructions:

Cut the avocados in half, take out the pit, and scoop out the flesh into a bowl

Use a fork to mash the avocados until they are the texture you want chunky or smooth

Mix in the tomato dice, red onion dice, cilantro leaves, jalapeo pepper mince, and garlic mince

Adding salt and pepper to taste, squeeze the juice of two limes over the food

Make sure that everything is well mixed

To keep the guacamole from turning brown, cover it with plastic wrap and press it right against the top

Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix

Add it to tortilla chips or your favorite Mexican dishes to make them even better

Healthy Sauteed Kale and Quinoa Skillet

Enjoy a nutritious and delicious sautéed kale and quinoa skillet that is both satisfying and healthy. Packed with fiber, vitamins, and minerals, this dish makes for a perfect lunch or dinner option.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 bunch kale, stems removed and leaves chopped
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lemon
• 1/4 cup feta cheese, crumbled optional
• 2 tablespoons chopped fresh parsley for garnish

Instructions:

Rinse quinoa under cold water

In a saucepan, combine quinoa and water

Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed

Fluff quinoa with a fork and set aside

In a large skillet, heat olive oil over medium heat

Add chopped onion and saut until translucent

Add minced garlic and saut for an additional 1-2 minutes until fragrant

Stir in chopped kale, smoked paprika, salt, and pepper

Cook until kale is wilted and tender, about 5-7 minutes

Add cooked quinoa to the skillet, tossing to combine with the kale mixture

Cook for an additional 2-3 minutes to heat through

Drizzle lemon juice over the skillet and toss once more to combine flavors

If desired, sprinkle crumbled feta cheese over the top and garnish with chopped parsley

Serve immediately and enjoy