radicalreboot

[radicalreboot]

Your NuWave Air Fryer can make pork chops that are juicy and delicious. The spice rub gives them a spicy kick, and air-frying them keeps the outside crispy and the inside soft.

Ingredients: 4 pork chops. 1 tablespoon olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. 1/4 teaspoon dried thyme. 1/4 teaspoon dried rosemary.

Instructions: Preheat your NuWave Air Fryer to 360F 182C. In a small bowl, mix together salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary. Rub the spice mixture evenly over both sides of the pork chops. Brush olive oil onto the air fryer basket to prevent sticking. Place the seasoned pork chops in the air fryer basket in a single layer, making sure they are not touching. Air fry the pork chops at 360F 182C for 12 minutes, flipping them halfway through the cooking time. Check the internal temperature of the pork chops with a meat thermometer. They should reach 145F 63C to be safe to eat. If needed, cook for an additional 2-3 minutes until they reach the desired temperature. Remove the pork chops from the air fryer and let them rest for a few minutes before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Giannas limitless beauty

[radicalreboot]

Many people follow a keto, paleo, low-carb, or gluten-free diet. This easy freezer bag ice cream recipe is great for them. Without an ice cream maker, it's a simple way to get ice cream when you want it.

Ingredients: 2 cups heavy cream. 1/2 cup powdered erythritol. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup unsweetened almond milk. Ice. 1/2 cup salt rock salt or kosher salt.

Instructions: In a small bowl, mix together the powdered erythritol, vanilla extract, and salt. In a quart-sized freezer bag, pour in the heavy cream and almond milk. Add the erythritol mixture into the bag with the cream and seal tightly. In a gallon-sized freezer bag, fill halfway with ice and add the salt. Place the sealed quart-sized bag into the gallon-sized bag with the ice and salt. Seal the gallon-sized bag tightly. Shake the bag vigorously for 5-10 minutes until the mixture thickens and becomes ice cream consistency. Remove the quart-sized bag from the ice, wipe off any salt from the bag, then open carefully. Scoop the ice cream into bowls and enjoy immediately, or store in the freezer for firmer ice cream.

Prep Time: 10 minutes

Cook Time: 10 minutes

A2Z Ed Drums

[radicalreboot]

With just the right amount of sweet and sour, these Honey-Lime Grilled Shrimp will make your taste buds happy. This recipe is great for a quick and tasty barbecue, and everyone loves it!

Ingredients: 1 lb large shrimp, peeled and deveined. 1/4 cup honey. 3 tablespoons soy sauce. 2 tablespoons olive oil. 2 limes, juiced. 3 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Mix honey, soy sauce, olive oil, lime juice, minced garlic, ground cumin, smoked paprika, salt, and pepper in a bowl. This will make the marinade. Put the shrimp that have been peeled and deveined in a shallow dish or plastic bag that can be closed again. Coat the shrimp well with half of the marinade by pouring it over them. Save the rest of the marinade for another time. Cover or seal the bag and put it in the fridge for at least 30 minutes to marinate. Warm up the grill over medium-high heat. Put the shrimp that has been marinated on skewers and throw away the marinade that you used. Grill the shrimp for two to three minutes on each side, or until they turn pink and opaque. While they're cooking, baste them with the marinade you saved. Take the shrimp off the grill and add fresh cilantro on top. Hot Honey-Lime Grilled Shrimp should be served with your favorite sides.

Prep Time: 40 minutes

Cook Time: 10 minutes

El Comal

[radicalreboot]

The Peanut Butter and Jelly Banana Bars are a great vegan take on the classic PB&J sandwich. They're full of healthy things like peanut butter, bananas, and oats, so they can be eaten as a snack or dessert at any time.

Ingredients: 2 ripe bananas, mashed. 1/2 cup creamy peanut butter. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 1/2 cups rolled oats. 1/4 cup ground flaxseed. 1/4 cup raspberry or strawberry jam.

Instructions: Preheat oven to 350F 175C. Grease a baking dish. In a mixing bowl, combine mashed bananas, peanut butter, maple syrup, and vanilla extract until well mixed. Add rolled oats and ground flaxseed to the mixture, stirring until fully incorporated. Press half of the mixture into the prepared baking dish, spreading evenly. Spread jam over the oat mixture in the baking dish. Crumble the remaining oat mixture over the jam layer. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown. Allow to cool completely before slicing into bars. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

agility brandys

[radicalreboot]

With fragrant herbs and spices and salty Parmesan cheese on top, these Italian fries are a tasty take on regular fries.

Ingredients: 4 large russet potatoes, scrubbed clean. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon dried basil. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Warm the oven up to 425F 220C. Leave the skin on the potatoes when you cut them into thin fries. Rub the french fries with oregano, thyme, basil, garlic powder, onion powder, paprika, salt, and pepper. Put them in a large bowl and toss them around until they are well covered. Spread the fries out in a single layer on a baking sheet that has been lined with parchment paper. Flip the fries over every 25 to 30 minutes while they're baking until they are golden brown and crispy. Grate some Parmesan cheese over the top while it's still hot from the oven. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Lara Smith

[radicalreboot]

Create your own delicious sushi rolls at home with this easy DIY recipe! Customize your fillings for a personalized sushi experience.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Nori seaweed sheets. Assorted fillings e.g., cucumber, avocado, crab meat, smoked salmon. Soy sauce, for serving. Wasabi, for serving. Pickled ginger, for serving.

Instructions: Rinse the sushi rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low and cover. Cook for 18-20 minutes, or until the rice is tender and water is absorbed. In a small bowl, mix rice vinegar, sugar, and salt. Microwave for 30 seconds and stir until sugar dissolves. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature. Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Arrange your choice of fillings in a line across the center of the rice. Roll the sushi tightly using the bamboo mat, applying gentle pressure as you roll. Slice the roll into bite-sized pieces using a sharp knife. Serve with soy sauce, wasabi, and pickled ginger.

Prep Time: 30 minutes

Cook Time: 20 minutes

bar crawl de mayo

[radicalreboot]

Penne baked with ground beef, tomato sauce, ricotta, mozzarella, Parmesan and an egg.

[radicalreboot]

This quick, simple, and delectable cantaloupe smoothie with vanilla yogurt is a great way to start your day.

[radicalreboot]

This recipe shows you how to make a homemade version of pav bhaji, a well known Indian street food served with soft white bread rolls.

[radicalreboot]

Let your Instant Pot deliver this tasty orange chicken that showcases the sweet and spicy flavors of honey, orange, garlic, and masala chili sauce.

[radicalreboot]

Learn how to make mashed sweet potatoes for fall or holiday meals in just 40 minutes with this easy recipe and three other basic ingredients.

[radicalreboot]

Butter, white wine, and seasoned bread crumbs are used to flavor these flounder fillets, which are baked on aluminum foil for easy cleanup.

[radicalreboot]

This oxtail soup simmers for a long time to produce tender meat, okra, corn, and roasted garlic in a hearty broth. It is rich and filling.

[radicalreboot]

You can add other meats or veggies to suite your taste, and this quiche can be baked with or without pie shells.

[radicalreboot]

This velvety, delectable corn chowder with potatoes and bacon has cheese in it. The final addition of cheeses gives this soup an unmistakable flavor.

[radicalreboot]

Not just reducing the sugar, but also using a variety of ingredients is the secret to this simple pickle recipe. They only need 24 hours in the fridge before they're ready to eat as snacks. Up your snot!