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Duo Crisp + Air Fryer – Gochujang Baby Back Ribs

CWEB

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May 22, 2021

Duo Crisp + Air Fryer – Gochujang Baby Back Ribs

Sweet, spicy and savory, these Korean-inspired ribs can be served as a main dish or as a crowd-pleasing snack for the big game.

INGREDIENTS

Ribs

2 baby back pork side ribs about 2 lbs, each cut into 4 pieces
1/2 cup soy sauce
6 green onions sliced
1/3 cup rice wine vinegar
1/3 cup packed brown sugar
1/4 cup honey
2 tbsp sesame oil
2 tbsp fresh gingerroot minced
2 tbsp gochujang paste
4 cloves garlic minced
1 tsp pepper

Gochujang Barbecue Sauce:

1/2 cup gochujang paste
1/2 cup ketchup
1/2 cup honey
1/2 cup brown sugar
2 tbsp soy sauce

Garnish

2 green onions thinly sliced
4 tsp toasted sesame seeds

INSTRUCTIONS

Ribs: Peel off white membrane from back of ribs, if needed, and discard.
Combine 1 1/2 cups water, soy sauce, onions, vinegar, brown sugar, honey, sesame oil, ginger, gochujang, garlic and pepper in inner pot of Instant Pot Duo Crisp + Air Fryer; add ribs.
Place lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 25 minutes .
When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
Using tongs, remove ribs from inner pot; drain the cooking liquid. Pat ribs dry with paper towel.
Gochujang Barbecue Sauce: Meanwhile, whisk together gochujang, ketchup, honey, brown sugar and soy sauce until blended and sugar is dissolved. Brush sauce all over ribs.
Ensure that inner pot is dry, then place air fryer basket in pot. In two batches, add ribs to basket standing upright. Using the Air fryer Lid, select Broil atâ€¯400 °F forâ€¯15 to 18 minutes, or until ribs are heated through and sauce starts to caramelize.
Garnish: Sprinkle with green onions and sesame seeds before serving.

RECIPE NOTES

Recipe Note: If desired, brush more sauce over ribs, halfway through baking time.

Nutrition Facts
Per 1/4 recipe
Calories 700
Fat 26g
Saturated Fat 9g
Cholesterol 105mg
Sodium 2060mg
Carbohydrate 89g
Fiber 3g
Sugars 74g
Protein 33g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Chicken and Smashed Cauliflower With Greek Oregano Sauce

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May 21, 2021

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Chicken and Smashed Cauliflower With Greek Oregano Sauce

Your family will love this mashed cauliflower with savory herbs and Greek yogurt. What a great way to get them to eat their vegetables!

Ingredients

16 ounces boneless skinless chicken breast

1 head cauliflower, cored and cut into florets

2 tablespoons olive oil

1 medium onion, small chopped

4 cloves garlic, minced

6 tablespoons oregano, fresh finely chopped

1/2 large lemon, juiced and zested

1 cup low sodium chicken broth

1/2 cup white wine

6 ounces low fat Greek Yogurt

1 pinch salt

1 pinch pepper

1/4 cup parsley, minced

Preparation

1. Steam cauliflower in a vegetable steamer until very tender.

2. Preheat oven to 400 degrees.

3. Preheat large nonstick skillet over medium high heat with 1 tablespoon olive oil. Add onion and cook for 5 — 8 min stirring frequently until onion softens and starts to lightly brown. Add chicken broth by tablespoons to keep onions from burning if the pan becomes too dry.

4. Add garlic, oregano, lemon zest and juice, 1/2 cup chicken broth and wine. Cook another 5 minutes to reduce, then set aside in a bowl.

5. In the same pan, add remaining olive oil (1 tablespoon). Add chicken breasts and brown on both sides. Remove from heat.

6. Top chicken with half of the onion mixture and add remaining chicken broth to the pan. Bake for 15 — 20 minutes until chicken is done. Remove chicken to a plate and keep warm, scraping off onion mixture into the pan. Place the pan on the stove over medium heat.

7. Add capers and scrape up bits from the pan into the sauce. Reduce sauce over medium heat for 3 — 5 minutes. If you need more sauce, simply add a little more broth or white wine. Remove from heat and add half of the Greek yogurt, mixing thoroughly to make the sauce.

8. Remove cauliflower to a large bowl and add remaining onion mixture and remaining Greek yogurt. Whip with a mixer until still slightly chunky, but thoroughly combined. Season with salt and pepper.

9. Serve chicken sliced and topped with sauce alongside smashed cauliflower. Garnish with parsley.

Credit: Foodista

Duo Crisp + Air Fryer – Quick Meatball Parmigiana

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May 21, 2021

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Duo Crisp + Air Fryer – Quick Meatball Parmigiana

Made with frozen prepared meatballs, this easy-to-make cheesy meatball parmigiana can be served as a meatball sub in warm buns as a family-friendly supper or as a crowd-pleasing party appetizer.

INGREDIENTS

1 lb frozen prepared meatballs
1 1/2 cups tomato sauce
1/4 cup basil pesto
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese

INSTRUCTIONS

Add frozen meatballs and tomato sauce to inner pot of Instant Pot Duo Crisp + Air Fryer.
Place lid on pot and lock into place to seal. Select Pressure Cook/Manual setting on High Pressure for 5 minutes.
When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
Stir in pesto; sprinkle with mozzarella and Parmesan cheese.
Using Air fryer Lid select Broil forâ€¯ 3 to 5 minutes or until cheese is golden brown and bubbling.

RECIPE NOTES

Recipe Notes: Use plant-based meatballs if desired.

Nutrition Facts
Per 1/4 recipe
Calories 660
Fat 49g
Saturated Fat 21g
Cholesterol 105mg
Sodium 1580mg
Carbohydrate 19g
Fiber 3g
Sugars 5g
Protein 40g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Duo Crisp + Air Fryer – South Carolina Ribs with Mustard Barbecue Sauce

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May 21, 2021

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Duo Crisp + Air Fryer – South Carolina Ribs with Mustard Barbecue Sauce

These fall-off-the-bone baby back ribs with sweet and tangy South Carolina—style barbecue sauce will definitely impress any hungry crowd.

INGREDIENTS

Spice Rub

1 tbsp mustard powder
1 tbsp chili powder
1 tbsp brown sugar
1 tbsp smoked paprika
1 tbsp salt
1 tbsp pepper
2 tsp garlic powder
2 tsp onion powder
1/4 tsp cayenne pepper
2 baby back pork side ribs each cut into 4 pieces, about 2 lb

Mustard Barbecue Sauce

1 tbsp butter
1 small onion diced
3 garlic cloves minced
1 cup yellow mustard
1/2 cup brown sugar
1/2 cup cider vinegar
1/4 cup honey
1/4 cup grainy mustard
1 tbsp Worcestershire sauce
1 tsp pepper

Ribs

1 bottle of lager beer 12 fl oz

INSTRUCTIONS

Spice Rub: Stir together mustard, chili powder, brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder and cayenne.
Peel off membrane from back of ribs, if needed and discard. Sprinkle ribs all over with spice rub. Transfer to baking tray. Cover with plastic wrap; refrigerate for at least 30 minutes or up to 4 hours.
Mustard Barbecue Sauce: With lid off, select Saute setting on Instant Pot Duo Crisp + Air Fryer and set to High Temperature. Melt butter in inner pot; stir in onion and garlic. Cook for 5 to 7 minutes or until softened.
Stir in yellow mustard, brown sugar, vinegar, honey, grainy mustard, Worcestershire sauce and pepper; bring to boil. Press Cancel. Select Saute setting and set to Low Temperature. Cook, stirring occasionally, for 8 to 10 minutes or until thickened. Transfer to bowl. Let cool completely (do not clean pot).
Ribs: Add spiced ribs and beer to inner pot. Place lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 15 minutes.
When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
Using tongs, remove ribs from inner pot and drain the cooking liquid. Pat ribs dry with paper towel. Brush ribs all over with some of the barbecue sauce.
Ensure that inner pot is dry; place air fryer basket in pot.
Add ribs, in 2 batches, to the basket, standing upright. Using Air fryer Lid select Broil atâ€¯400 °F forâ€¯18 to 20 minutes or until ribs are heated through and sauce starts to caramelize. Serve with any remaining barbecue sauce for dipping.

RECIPE NOTES

Recipe Notes: If desired, brush more sauce over ribs, halfway during the baking time.

Nutrition Facts
Per 1/4 recipe
Calories 600
Fat 29g
Saturated Fat 10g
Cholesterol 115mg
Sodium 2510mg
Carbohydrate 51g
Fiber 6g
Sugars 40g
Protein 34g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Chicken and Sausage Jambalaya

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May 20, 2021

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Ingredients

2 3/4 lb chicken meat (white and dark), chopped

1 pound smoked kielbasa, sliced

2 tablespoons vegetable oil

1 medium sweet yellow onion, chopped

1 small green bell pepper, chopped

1 large celery stalk, chopped

1 large garlic clove, finely chopped

1 (14- to 16-oz) can diced tomatoes in juice, drained

1 3/4 cups low-sodium chicken broth (14 fl oz)

1 1/4 cups water

1/2 teaspoon salt

1/2 teaspoon cayenne

2 cups long-grain white rice

1/2 cup green onions (white and green parts), chopped

Preparation

1. Cut chicken into 1-inch pieces, then slice kielbasa into 1/4-inch thick disks.

2. Heat oil in a heavy stock pot over moderately high heat until hot (but not smoking).

3. Add onion, bell pepper, and celery, stirring frequently, until onion begins to brown, about 5 minutes. Add garlic and cook, stirring, 30 seconds.

4. Add chicken, sausage, tomatoes, broth, water, salt, and cayenne and bring to a boil, covered, over high heat. Stir in rice and bring to a full rolling boil. Cover pot, then cook over low heat until rice is tender and liquid is absorbed, about 20 minutes. Let stand off heat, covered, 5 minutes.

5. Stir in green onions and serve.

Credit: Foodista

Spiced Butternut Squash Soup

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May 20, 2021

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This aromatic, colorful soup, inspired by a recipe in “Bollywood Kitchen” by Sri Rao, gets its rich flavor from two spice blends (garam masala and curry powder), plus coconut oil and whole-milk yogurt. If you like, substitute vegetable broth for the chicken broth to make the dish vegetarian. toasted pumpkin seeds sprinkled on just before serving add color contrast, nutty flavor and crunchy texture. You can use store-bought roasted pumpkin seeds (plain or spiced) or you can toast raw ones in the Instant Pot before you begin cooking the soup. simply cook them on More/High SautÃ©, stirring occasionally, until lightly browned and fragrant, about 4 minutes, then transfer to a small bowl; the seeds will crisp as they cool. Don’t add the yogurt directly to the hot puree, as the heat will cause the yogurt to separate. Gently warming the yogurt by whisking it with about 1 cup of the puree, then adding the mixture to the pot will prevent it from curdling.

INGREDIENTS

2 tbsp coconut oil preferably unrefined
1 large yellow onion halved and thinly sliced
kosher salt
ground black pepper
2 tbsp finely grated fresh ginger
1 tbsp curry powder
2 tsp garam masala
2 lbs butternut squash peeled, seeded and cut into 1 inch chunks (4 cups)
1 quart low-sodium chicken broth
1/2 cup plain whole milk yogurt plus more to serve
1/2 cup toasted pumpkin seeds

INSTRUCTIONS

START: On a 6 quart Instant Pot, select More/High SautÃ©. add the coconut oil and heat until shimmering. add the onion and 1 teaspoon salt, then cook, stirring occasionally, until the onion begins to brown, about 7 minutes. stir in the ginger and cook until fragrant, about 30 seconds. stir in the curry powder and garam masala, add the squash and broth. stir to combine, then distribute in an even layer.

FAST: Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 10 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 10 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

– -OR – –

SLOW: With the pot still on More/High SautÃ©, bring the mixture to a boil. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to More/High. Set the cooking time for 4 to 4.5 hours; the squash is done when a skewer inserted into the largest piece meets no resistance. Press Cancel, then carefully open the pot.
FINISH: In a blender and working in 2 batches, puree the mixture until smooth, about 30 seconds, transferring the first batch to a bowl; return both batches to the pot. (alternatively, use an immersion blender to puree the mixture directly in the pot). select More/High SautÃ© and bring to a simmer, stirring occasionally, then press Cancel to turn off the pot. Remove the insert from the pot. In a small bowl, whisk together the yogurt and about 1 cup of the puree, then stir into the soup. taste and season with salt and pepper. serve topped with a dollop of yogurt and sprinkled with the pumpkin seeds and additional pepper.

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Mushroom and Herb Risotto

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May 20, 2021

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Earthy, meaty mushrooms and fresh herbs pair perfectly with salty, savory Parmesan cheese and the rich creaminess of risotto. We especially liked this dish made with a combination of fresh mushrooms–a mix of shiitakes and oysters was our favorite–but even basic cremini mushrooms yielded delicious results. Serve this as a first course or, with a lemon vinaigrette-dressed salad alongside, as a satisfying light main dish. It also is terrific as an accompaniment to simple roasted or sauteed chicken. Don’t forget to quick-release the pressure. If the pressure is allowed to release naturally, the rice will overcook and turn mushy and gummy.

INGREDIENTS

6 tbsp salted butter cut into 1 tbsp pieces, divided, 3/4 stick
2 medium shallots chopped
8 oz mixed fresh mushrooms tough stems removed, thinly sliced
1 cup arborio or carnaroli rice
2 tbsp finely chopped fresh sage
1 cup low sodium vegetable broth
1 1/2 oz Parmesan cheese finely grated (3/4 cup), plus more to serve
kosher salt
ground black pepper
4 tbsp sliced fresh chives divided, 1/2 inch lengths
4 tsp white balsamic vinegar

INSTRUCTIONS

START: On a 6-quartInstant Pot, select Normal/Medium SautÃ©. Add 2 tablespoons of the butter and let melt. add the shallots and mushrooms, then cook, stirring occasionally, until the mushrooms have released all of their moisture, about 5 minutes. Add the rice and cook, stirring, until the grains are translucent at the edges, 1 to 2 minutes. Stir in the sage, broth and 1 1/2 cups water, then distribute the mixture in an even layer.
FAST: Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; adjust the pressure level to Low. Set the cooking time for 3 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
FINISH: Vigorously stir in the Parmesan and the remaining 4 tablespoons butter, adding the butter one piece at a time. Taste and season with salt, then stir in 3 tablespoons of the chives and the vinegar. serve sprinkled with the remaining 1 tablespoon chives and with additional Parmesan on the side.

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Chicken and Sausage Gumbo

CWEB

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May 19, 2021

0

Simple easy to make gumbo.

Ingredients

1 8 oz Chicken Breast 1 link or 7 oz Turkey Sausage

1/4 Medium Onion 1/2 Green Pepper

1 Can of Tomatoes and Okra Low Sodium Chicken Broth

Cajun Seasoning Oil

Brown Rice

Preparation

1. Begin cooking your brown rice. Typically brown rice will take 30-45 minutes. Once the rice starts cooking this should be enough time to prepare and simmer your gumbo having both finish at the same time.

2. Chop your green pepper and onion.

3. Cut your sausage into thin slices.

4. Saute your green pepper, onion, and sausage in a pot together with a small amount of heated oil. Season to taste with cajun seasoning.

5. While you’re sauteing the first three ingredients slice your chicken breasts into thin, small strips.

6. Once the vegetables soften and the sausage shows the first signs of browning add the chicken.

7. Cook together until the chicken is almost cooked throughout.

8. If the mix seems too greasy you can drain it. Since I’m using turkey sausage I usually don’t drain to keep the flavor.

9. Add your can of tomatoes and okra along with chicken broth until the pot is about 1/2 way full.

10. Let simmer on medium-low heat for at least 15 minutes if not more.

11. Serve over brown rice with cornbread.

Credit: Foodista

Maple Miso Wings

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May 19, 2021

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With maple, miso and sriracha, these sweet, spicy and savory wings explode with delicious flavors in every bite.

Ingredients

2 lb split chicken wings
1/2 tsp salt
1/2 tsp pepper
1/4 cup all-purpose flour
2 tbsp canola oil divided
1/4 cup maple syrup
2 tbsp white miso paste
2 tbsp sriracha hot sauce
2 cloves garlic minced

Instructions

Season wings with salt and pepper; toss with flour until coated.
Ensure that inner pot of Instant Pot Duo Crisp + Air Fryer is dry, then place air-fryer basket in pot. In three batches, add wings to the basket; do not over-fill. Drizzle each batch with one-third of the canola oil.
Using the Air Fryer Lid select Air Fryâ€¯atâ€¯ 400 °F for 20 minutes (turning basket halfway during cooking time) or until wings are golden brown, crispy and cooked through.
Whisk together maple syrup, miso, hot sauce and garlic. In large bowl, toss hot wings with sauce; serve immediately.

Recipe Notes

Recipe Note: Before serving, sprinkle wings with toasted sesame seeds or finely chopped peanuts or cashews if desired.

Nutrition Facts
Per 1/4 recipe
Calories 390
Fat 23g
Saturated Fat 5g
Cholesterol 65mg
Sodium 830mg
Carbohydrate 24g
Fiber 1g
Sugars 15g
Protein 23g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Instant Pot Duo Crisp + Air Fryer – Party Cassoulet

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May 19, 2021

0

Instant Pot Duo Crisp + Air Fryer – Party Cassoulet

This rustic French dish is usually prepared with confit duck legs but chicken thighs make an easy substitute. This is a hearty heart-warming dish on a chilly winter night.

Ingredients

1 cup dried white navy beans
4 bone-in chicken thighs
1/2 tsp each salt and pepper divided
4 thick bacon slices chopped
1 onion diced
1 celery stalk diced
1 carrot chopped
1 leek chopped
3 garlic cloves chopped
1/2 tsp herbes de Provence
2 tbsp tomato paste
1/2 cup dry white wine
2 thyme sprigs
2 bay leaves
1 lb pork stewing meat
8 oz kielbasa sausage cut into large chunks
2 1/2 cups sodium-reduced chicken broth
1 cup packed French bread torn into 1/2 inch pieces
1/4 cup grated parmesan cheese
3 tbsp olive oil
2 tbsp finely chopped fresh chives

Instructions

Soak beans in water overnight. Drain and rinse; set aside.
Season chicken thighs with 1/4 tsp each salt and pepper; set aside.
Add bacon to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, select Saute, then set to High Temperature. Cook for 5 to 7 minutes or until fat begins to render and bacon is crispy. Transfer bacon to paper towel—lined plate.
Place chicken thighs in pot, skin side down. Cook for 3 to 5 minutes per side or until starting to brown. Transfer chicken to plate.
Stir in onion, celery, carrot, leek, garlic, herbes de Provence, and remaining salt and pepper. Cook for 3 to 5 minutes or until vegetables start to soften. Stir in tomato paste. Cook for 1 minute. Stir in wine, thyme sprigs and bay leaves; bring to boil.
Press Cancel. Layer soaked beans, chicken, pork stewing meat, kielbasa and reserved bacon over top. Pour in broth.
Place lid on pot and lock in place to seal. Pressure Cook on High Pressure for 30 minutes.
When pressure cooking is complete, Naturally Release the pressure. Once pressure is released, remove the lid. Discard bay leaves.
Stir together bread, Parmesan cheese and olive oil. Sprinkle over top of casserole. Using the Air Fryer Lid select Roastâ€¯at 400 °Fâ€¯ forâ€¯ 3 to 5 minutes or until topping is golden brown and toasted. Sprinkle with chives.

Recipe Notes

Recipe Notes:
– Serve cassoulet with a fresh and simple salad of hearty greens.
-â€¯Substitute 2 chicken legs for chicken thighs if desired.

Nutrition Facts
Per 1/4 recipe
Calories 1150
Fat 73g
Saturated Fat 22g
Cholesterol 275mg
Sodium 1820mg
Carbohydrate 48g
Fiber 15g
Sugars 4g
Protein 69g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

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INGREDIENTS

Gochujang Barbecue Sauce:

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

Ingredients

Preparation

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

Ingredients

Preparation

INGREDIENTS

INSTRUCTIONS

Photo Credit:- Cosori Air Fryers

INGREDIENTS

INSTRUCTIONS

Photo Credit:- Cosori Air Fryers

Ingredients

Preparation

Ingredients

Instructions

Recipe Notes

Photo Credit:- Cosori Air Fryers

Ingredients

Instructions

Recipe Notes

Photo Credit:- Cosori Air Fryers

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