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Chicken and Rice “Take-Out” Dinner

CWEB

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May 18, 2021

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This is a healthy and satisfying dinner the will please the eye and tummy.

Enjoy with Love,

Catherine
xo

Ingredients

2 ½ lbs. boneless chicken breast

2 tbs. – soy sauce

Drizzle of sesame oil

2 tbs. – teriyaki sauce

Drizzle of lime juice

1 tbs. – oyster sauce

Drizzle of fish sauce

Dashes of salt

Dashes of black pepper

1 quart button mushrooms — sliced

1 onion — sliced

1 bunch of broccoli – blanched

Sauce:

3 vine ripe tomatoes — quartered

5 cloves garlic — chopped

1 handful of fresh basil — chopped

1 tsp. brown sugar

Dashes of salt

Dashes of black pepper

1 tbs. Worcestershire sauce

Rice:

2 cups uncooked rice

Dash of turmeric

Dash of ground ginger

Preparation

1. Prepare rice with a dash of turmeric and a dash of ginger in the water while cooking.

2. Heat a large frying pan and a griddle.

3. Place the chicken breasts in a bowl and add the soy sauce, teriyaki sauce, line juice, oyster sauce and fish sauce and toss.

4. Drizzle a little olive oil in the heated frying pan and add the chicken to cook and achieve a beautiful golden color. You can tell if the chicken is done by the firmness of the meat.

5. Drizzle a little olive oil on the griddle and place the sliced mushrooms and onions to grill.

6. Season the mushrooms and onions with a dash of salt and black pepper.

7. Place the blanched broccoli on the heated griddle and drizzle with olive oil. Season the broccoli with a little salt and black pepper.

8. When the chicken is cooked place it on a platter.

9. In the same pan the chicken was cooked in, drizzle a little olive oil and place the tomatoes, basil and garlic. Add the Worcestershire sauce, black pepper, salt and brown sugar. SautÃ© until the tomatoes are soft and the garlic is fragrant. This will only take a minute or two.

10. Top the onions, mushrooms and chicken with the tomato sauce. Garnish the plate with the grilled broccoli and serve with the rice.

Credit: Foodista

Risotto with Sausage and Arugula

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May 18, 2021

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For this easy risotto, the sausage isn’t browned, allowing its texture to remain tender even after pressure cooking. Use whichever you prefer, hot or sweet Italian sausage, and if you can purchase it in bulk rather than links, even better, as there’s no casing to remove. You can serve this as a ï¬rst course, but it contains both sausage and arugula, so it also is satisfying as a light main dish. A summer tomato or shaved zucchini salad would be an excellent complement, as would ribbons of radicchio tossed with sliced fresh fennel and a simple vinaigrette.

INGREDIENTS

5 tbsp salted butter cut into 1 tbsp pieces, divided
1 cup arborio or carnaroli rice
4 medium garlic cloves ï¬nely chopped
8 oz sweet or hot Italian sausage casing removed, sausage broken into 1/2 inch pieces
1 1/2 oz Parmesan cheese ï¬nely grated (3/4 cup), plus more to serve
kosher salt
ground black pepper
4 cups lightly packed baby arugula (2 1/2 ounces), roughly chopped
4 tsp white balsamic vinegar

INSTRUCTIONS

START: On a 6-quart Instant Pot, select Normal/Medium SautÃ©. Add 1 tablespoon of butter and let melt. Add the rice and garlic, then cook, stirring, until the grains are translucent at the edges, 1 to 2 minutes. Stir in the sausage and 2 1/2 cups water, scraping up any bits stuck to the bottom of the pot, 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, 1 teaspoon pepper and the remaining 4 tablespoons butter, adding the butter one piece at a time. Add the arugula and stir until slightly wilted, about 30 seconds. Taste and season with salt, then stir in the vinegar. Serve sprin-kled with pepper and with additional Parmesan on the side.

RECIPE NOTES

Don’t break the sausage into bits smaller than ½ inch, otherwise it will overcook and dry out.

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

One Pot Barbecue Brisket Ragu with Noodles

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May 18, 2021

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One Pot Barbecue Brisket Ragu with Noodles

If your brain works at all as ours do, you’ve wondered what sort of magic you could create by using brisket as a pasta sauce. Ta da! This recipe gives you a one-pot wonder: brisket along with noodles cooked right in a homemade barbecue sauce, a meal that doesn’t need much more than iced tea to complete it. Notice that because of the brown sugar in the sauce, the second cooking under pressure is only at high (not max). Use only a flat-cut (sometimes called a “first-cut”) brisket because it’s less fatty and won’t weigh down the sauce.

INGREDIENTS

1 tbsp canola vegetable, or other neutral-flavored oil
2 1/2 lbs flat-cut (or first-cut) beef brisket trimmed of any fat globs
14 oz diced tomatoes (sa>one can) packed in juice, drained through a sieve or colander into a bowl, the juice reserved
2 cups beef broth
2 tbsp apple cider vinegar
1 1/2 tbsp mild smoked paprika
1 tbsp Worcestershire sauce
1 tbsp jarred yellow mustard
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground cloves
2 tbsp dark brown sugar
12 oz raw dried wide egg or no-yolk noodles

INSTRUCTIONS

Press Saute and set it for Medium, Normal or custom 400 °F. Set time for 20 minutes. If needed press Start.
As the pot heats, warm the oil in the insert set in a 5-, 6-, 8-, or 10-quart Instant Pot. Add the brisket and brown it well on both sides, turning once, about 12 minutes total. Plenty of dark brown marks on the meat = plenty of flavor. When done, transfer the brisket to a nearby large plate or cutting board.
Pour the liquid from the drained tomatoes into the pot and scrape all the browned bits on the pot’s bottom. Stir in the broth, vinegar, smoked paprika, Worcestershire sauce, mustard, coriander, cumin, and cloves. Turn off the heat.
Place a pressure- and food-safe rack or trivet in the insert. The liquid may come a bit above the rack itself. Set the brisket flat side down on the rack. Pour the tomatoes on top of the meat, then sprinkle the tomatoes and meat evenly with the brown sugar. Lock the lid on the pot.
For the Max model: Set the pot for Pressure Cook. Set the level to MAX. Set the time for 55 minutes with the Keep Warm setting off.
For other models: Set pot for Pressure Cook or Manual on High Pressure. Set time for 1 hour and 10 minutes with the Keep Warm setting off.
For the Slow Cooker Function: Set pot for Slow Cook on High. Set time for 6 hours with the Keep Warm Setting off.
When the pot has finished cooking under pressure, turn it off and let the pressure return to normal naturally, about 35 minutes. Whichever cooking method you’ve used, unlatch the lid and open the cooker.
Use a meat fork or kitchen tongs to remove the rack from under the brisket, letting the meat fall into the sauce. Use two forks or perhaps a large spoon and a meat fork to shred the brisket into shards. Stir in the noodles and toss gently until they’re coated in the sauce without touching the bottom of the insert. Lock the lid on the pot.
Set pot for Pressure Cook or Manual at High Pressure. Set time for 4 minutes.
When the pot has finished cooking, use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Stir well, then set aside for a minute or two so the noodles continue to absorb the sauce. Stir again and serve warm.

RECIPE NOTES

Beyond
– For more flavor, stir 1/4 cup of your favorite barbecue sauce into the sauce in step 9 before you set the pot aside for a minute or two.
– For a spaghetti sandwich, serve on whole-wheat buns with sliced tomatoes and plenty of pickle relish – and maybe jarred (hot or “tamed”) pickled jalapeÃ±o rings as well.

Other Pots
– For a 3-quart Instant Pot, you must halve all of the ingredient amounts.
– For a 10-quart Instant Pot, you can increase all of the ingredient amounts by 50 percent but you must then also increase the cooking time in step 5 to 1 hour 20 minutes on HIGH (there is no MAX setting in the larger pot as of this writing).

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Chicken and Rice Stir-Fry with Fresh Orange, Dried Cherries, and Pecans

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May 17, 2021

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Chicken and Rice Stir-Fry with Fresh Orange, Dried Cherries, and Pecans

This simple stir-fry of lean chicken breast and white rice is flavored with a sweet-and-sour, slightly spicy sauce. The fruit and pecans add extra flavor for a sweet, nutty finish.

Note: Sesame oil is not generally recommended for stir-frying because of its low smoke-point. In this dish, it is used to flavor the sauce and to quickly (20-30 seconds) fry the garlic and ginger. Peanut oil–with a high smoke-point–is used for the main stir-fry.

Ingredients

For the Sauce

1/3 cup soy sauce

1/3 cup chicken broth

1/4 cup rice wine vinegar

2 tbsp sugar

1 tbsp ground chile paste (such as Sambal Oelek)

2 tbsp sesame oil, divided

1 tbsp cornstarch

2 tbsp water

1 garlic clove, finely chopped

1 1-inch piece of ginger, peeled and finely chopped

For the Chicken and Rice Stir-Fry

1 tbsp peanut oil

2/3 lb boneless, skinless chicken breast, cut into bite-sized chunks

sea salt

freshly ground black pepper

2 cups cooked white rice

1 naval orange, peel and pith removed, sections sliced in half crosswise

1/3 cup dried cherries

1/2 cup broken pecan pieces

cilantro leaves, for serving

Preparation

1. Whisk the soy sauce, chicken broth, vinegar, sugar, chile paste, and 1 tablespoon of sesame oil in a small bowl and set aside.

2. Whisk the cornstarch and water in another small bowl until the cornstarch is completely dissolved. Set aside.

3. Heat a wok over medium-high heat and add the remaining 1 tablespoon of sesame oil. Add the garlic and ginger and stir-fry 20-30 seconds. Add the soy sauce mixture and simmer 3 minutes. (Reduce the heat if the mixture comes to a hard boil.)

4. Re-whisk the cornstarch mixture and add to the wok. Stir well until the sauce is slightly thickened, 1-2 minutes. Pour into a bowl and set aside. Do not wipe out the wok.

5. Add the peanut oil to the wok over medium-high heat. Season the chicken with salt and pepper and add to the wok. Stir-fry until the chicken is just cooked through, 4-5 minutes.

6. Add the rice and stir-fry until hot throughout, about 1 minute.

7. Re-whisk the sauce and add to the wok. Simmer 1 minute.

8. To serve, divide the chicken mixture among 4 plates or shallow bowls. Top each with the orange slices, cherries, and pecans. Scatter cilantro over all and serve right away.

Credit: Foodista

Not Really Panda Express’s Orange Chicken

CWEB

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May 17, 2021

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Not Really Panda Express’s Orange Chicken

We’ve simplified this popular dish by using chicken tenders, which cook more quickly in the flavorful sauce – made with lots of orange juice and a little orange zest for a brighter flavor. The dish is fairly sweet, so don’t stint on the garlic which will balance the flavors. You can even double the garlic, if you want! There’s no soy sauce or vinegar here, just as in the original recipe. That said, you could add up to 2 tablespoons unseasoned rice vinegar with the other ingredients for a more sophisticated take.

INGREDIENTS

2 lbs chicken tenders each cut into 4 pieces
3 medium carrots thinly sliced (1 1/2 cups)
3 medium garlic cloves minced (1 tbsp)
1 tbsp finely grated fresh orange zest from about 2 medium oranges
1 cup pulp-free orange juice
1/3 cup Hoisin Sauce (gluten-free if necessary )
3 tbsp granulated white sugar
1/2 tsp table salt
1/2 tsp ground black pepper
1 1/2 tbsp dditional water
1 tbsp cornstarch

INSTRUCTIONS

Stir the chicken, carrots, garlic, zest, orange juice, hoisin sauce, sugar, salt, and pepper in the insert set in a 5-, 6-, or 8-quart Instant Pot until the sugar dissolves and the mixture is uniform. Lock the lid onto the cooker.
For Pressure Cook: Set the Instant Pot for Pressure Cook or Manual and set the pressure level to LOW. The valve must be closed. Set the time for 6 minutes with the Keep Warm Setting off.
–OR– <br< <strong=””>For Slow Cook: Set the Instant Pot for Slow Cook and set the level to High. The valve must be open. Set the time for 2 hours with the Keep Warm setting off.</br<>
When the pot has finished cooking under pressure, use the quick- release method to bring the pressure back to normal. Whichever cooking method you’ve used, unlatch the lid and open the cooker. Whisk the water and cornstarch in a small bowl until smooth.
Press SautÃ© and set it for Medium, Normal or Custom 300 °F. Set the time for 5 minutes.
Stir quite often while the chicken mixture comes to a simmer. Stir in the cornstarch slurry and continue cooking, stirring almost constantly, until bubbling and thickened, less than 1 minute. Turn off the heat and use hot pads or silicone baking mitts to remove the (hot!) insert to a nearby wire rack. Cool for 2 to 3 minutes before serving warm.

RECIPE NOTES

Other Pots
– For a 3-quart Instant Pot, you must halve all of the ingredient amounts.
– For an 8-quart Instant Pot, you can increase all of the ingredient amounts by 50 percent.

Beyond
– Sprinkle servings with sesame seeds and/or the minced scallions.
– The dish needs a good batch of rice as its base.

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Not Really Chili’s Queso Dip

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May 17, 2021

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It’s hard to make a copycat version of this restaurant favorite on a stovetop, given the way the cheese can burn, even with constant stirring. The only way to make a smooth, creamy dip every time is with the PIP (pot-in-pot) method in an Instant Pot. Even so, we still wanted to up the game (as you well know by now). Most copycat recipes use 100 percent Velveeta; we supplement it with sharp American cheddar for better flavor. The smoked paprika offers a bit of “hearth” or “grill” flavor. And we save the lime juice for the end for a brighter, fresher taste.

INGREDIENTS

1 1/2 cups Water
1 can chili without beans (15 oz) such as Wolf Brand Chili No Beans or Skyline Original Chili, 2 cups
8 oz Velveeta cheese shredded
8 oz American sharp cheddar cheese shredded (2 cups)
1 cup whole or low- fat milk do not use fat-free
1 tbsp mild smoked paprika
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp thin red hot sauce such as Texas Pete (can use less)
1 tbsp lime juice

INSTRUCTIONS

Pour the water into the insert set in a 5-, 6-, or 8-quart Instant Pot. Set a pressure-safe rack or trivet into the pot.
Stir the chili, Velveeta, cheddar, milk, smoked paprika, cumin, oregano, and hot sauce in a 2 quart, 7-inch-round, high-sided, pressure-safe baking or soufflÃ© dish. Cover the dish tightly with aluminum foil and set it on the rack. Lock the lid on the cooker.
MAX model: Set the pot for Pressure Cook and set the pressure to MAX. Set the time for 17 minutes with the Keep Warm Setting off.
For other models: Set the pot for Pressure Cook or Manual and set the pressure to HIGH. The valve must be closed. Set the time for 20 minutes with the Keep Warm setting off.
When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Use hot pads or silicone baking mitts to transfer the (hot!) baking dish to a nearby wire rack. Stir in the lime juice (perhaps also re-emulsifying the dip). Let sit for 5 minutes to blend the flavors and thicken slightly before serving.

RECIPE NOTES

Beyond
– Garnish the dip with stemmed and minced fresh cilantro leaves.
– For more flavor (and color), stir one 4-ounce jar diced pimientos,
drained and rinsed, into the mixture with the cheese.

Other Pots
– For a 3-quart Instant Pot, you must halve almost all of the ingredient amounts except you must use 1 cup water in the insert. You must also use a 1-quart, 6-inch-round, high-sided, pressure-safe baking or soufflÃ© dish.
– For a 10-quart Instant Pot, you must increase the amount of water in the insert to 21/2 cups while otherwise completing the recipe as stated.

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Chicken and Pork Inasal

CWEB

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May 15, 2021

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Classic Filipino – an homage to Bacolod’s authentic inasal – succulent, savory, sour, garlicy

Ingredients

6 — 8 pieces chicken leg and thigh + 1 kg pork belly

Marinade:

3 bulbs garlic (minced; you can use a food processor)

a 3 inch knob of ginger (minced; you can use a food processor)

juice of 4 lemons

3 / 4 cup vinegar (I used apple cider vinegar)

2 tablespoons rock salt

1 tablespoon freshly cracked pepper

1 lemongrass/tanglad stalk, roughly chopped

1 tablespoon sugar

for the Achuete — Margarine mix

1/4 cup vegetable oil

3-4 tablespoons annatto/achuete seeds

1 small tub Star Margarine (get the smallest tub out there)

two spoonfuls of the garlic and ginger used in the marinade

1/2 tablespoon freshly cracked pepper

Preparation

1. for the achuete-margarine mix:

2. In a small saucepan, heat the oil. Add the achuete seeds and allow oil to color. Once the desired rich orange color is achieved, remove from heat.

3. Strain the oil into a cup to remove the seeds.

4. Using the same pan, melt the margarine until hot and frothy.

5. Add the garlic and ginger and allow to toast. Add the pepper.

6. When done, remove from heat and use it for basting the meat.

7. Marinade and Grilling:

8. Mix all the marinade ingredients together and adjust taste to your preference.

9. Add the meat and marinade for at least two hours or overnight.

10. Grill the meat, alternately basting with the achuete-margarine mix and the marinade. Be careful not to let the meat burn.

11. Serve with a steaming cup of rice. Dipping sauce (soy sauce, vinegar, chili) is optional. Enjoy!

Credit: Foodista

Duo Crisp + Air Fryer – One Pot Cheesy Beef and Rice Casserole

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May 15, 2021

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Duo Crisp + Air Fryer – One Pot Cheesy Beef and Rice Casserole

INGREDIENTS

1 lb ground beef preferably 93%
1 1/4 cup beef broth
1 cup uncooked long grain rice rinsed
1 cup chopped carrots
1 cup frozen peas (or other frozen vegetable or double the carrots)
10.75 oz condensed cream of mushroom soup canned or homemade
1 1/2 cups shredded Cheddar cheese

INSTRUCTIONS

Add ground beef to the Instant Pot. Using the display panel select the SAUTE function, adjust to HIGH and select START.
Brown the meat until no pink remains, then select CANCEL. Drain fat. Transfer browned meat to a shallow dish and cover loosely with foil.
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.â€¯
Add the rinsed rice and stir.â€¯
Add the vegetables, cooked beef and soup to the pot, in that order. Do not stir. Secure the Pressure Cooking Lid.
Using the display panel select the PRESSURE COOK function. Adjust the time to 15 minutes, then select START.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Stir the ingredients to combine, then level the top and add cheese in an even layer.
Select CANCEL, then secure the >strong>Air Fryer Lid .
Using the display panel select the BROIL function. Adjust the temperature to 400 °F and the time to 5 minutes, then select START.
When cheese is well melted and beginning to brown, remove the lid and place on the protective pad. Scoop into individual bowls and serve hot.

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Duo Crisp + Air Fryer – Coconut Curry with Crispy Tofu

CWEB

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May 15, 2021

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Duo Crisp + Air Fryer – Coconut Curry with Crispy Tofu

INGREDIENTS

14-16 oz extra firm tofu
2 tbsp soy sauce
2 tbsp toasted sesame oil
1 garlic clove minced
1 tbsp olive oil
1 small onion finely diced
1 head broccoli cut into florets
1 red pepper chopped
2 yellow squash cut into half moons
2 tbsp red curry paste
2 tsp kosher salt
15 oz can of coconut milk
2 cups Cooked rice for serving
chopped cilantro for garnish (optional)

INSTRUCTIONS

Open tofu, drain, then enclose in a clean towel and press by setting a heavy pan on top of it for 15 minutes. Drain well, then cut into 1/2 inch cubes.â€¯
Combine soy sauce, toasted sesame oil and garlic in a zip-top bag, add tofu and marinate for 15 minutes.â€¯
Meanwhile, add olive oil to the Instant Pot. Using the display panel select the SAUTE function, then START. When olive oil is hot, add the onions to the pot and saute until soft, 3-4 minutes.â€¯
Add broccoli, red pepper, squash, curry paste and salt. Cook and stir until curry paste is evenly distributed, 2-3 minutes.
Add coconut milk and stir to combine.â€¯
Press CANCEL, then secure the Pressure Cooking Lid. Using the display panel select the PRESSURE COOK function. Adjust the time to 0 minutes, then select START.â€¯
When the time is up, quick-release the pressure. Select CANCEL, then empty the vegetables and curry sauce into a serving dish and cover loosely with foil. Rinse the pot and return it to the cooker base.
Drain the tofu. Place half the tofu in the bottom of the Air Fryer Basket. Insert the Broil Tray and place the remaining tofu on the Broil Tray.â€¯
Place the Air Fryer Basket on its base and lower into the pot. Secure the Air Fryer Lid. Using the display panel, select the AIR FRY function. Adjust the temperature to 375 °F and the time to 15 minutes, then select START.
When the display indicates “Turn Food”, remove the Air Fryer Basket and shake the tofu to ensure even cooking (be sure to always place the hot lid on the protective pad). Replace the basket and Air Fryer Lid and continue cooking.â€¯
Serve rice topped with tofu and curried vegetables. Garnish with cilantro (optional).

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Chicken and lentil stew with cumin pitta

CWEB

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May 14, 2021

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Chicken and lentil stew with cumin pitta

Harissa chicken stew with cranberries and lentils. Homemade cumin pittas to go with it.

Ingredients

For the stew:

1 tbsp olive oil

1 small onion, chopped

2 tsp harissa

2 chicken breasts, chopped

1 tin of puy lentils, drained

2 carrots, peeled and cut into sticks

400ml vegetable stock

4 tbsp tomato puree

2 tbsp cranberry sauce

splash of white wine

1 tsp cornflour (dissolved in a little cold water)

1 tsp cinnamon

2 bay leaves

handful of chopped coriander

For the pittas (makes 4)

190g strong white flour

60g wholemeal flour

1/2 tbsp cumin seeds, toasted

1/2 tsp salt

1 tsp dried yeast

1/4 tsp granulated sugar

150ml warm water

1 tbsp olive oil

Preparation

1.Start by making the pittas. Mix the flours, cumin seeds and salt in a bowl. Separately dissolve the yeast and sugar in a little of the warm water

2. Make a well in the centre of the flour and add the yeast mixture, olive oil and enough of the remaining water and slowly incorporate the wet ingredients to make a firm but soft dough

3. On a floured surface knead the dough for a good 10 minutes (here’s where you burn all your calories) or until smooth and elastic in texture. Place in an oiled bowl, cover and leave it to rise for 1 hour or until it has doubled in size. I like to wrap the bowl in a duvet, it works like a treat

4. Knock back the dough for 2-3 minutes, then cover and prove again for 5 minutes.

5. Divide the dough into 4 and shape it into little rolls on a floured surface and with a rolling pin flatten the dough into the characteristic oval pitta shape. Cover and prove for 10 minutes

6. Preheat the oven to 220C and get started on the stew: in a heavy based pan let the oil get hot and brown the chicken. Remove from pan and set aside

7. Fry the onion and harissa until the onion softens. Add lentils and carrots and fry for a couple of minutes

8. Return the chicken to the pan and add all remaining ingredients. Cover and cook it on medium to low heat for about 30-50 minutes

9. Lightly cover a baking tray (or even better a clay baking stone if you have one) with flour and preheat in the oven for 5 minutes. Place the pittas on the hot baking tray and bake for 5-10 minutes or until they are puffed up.

10. Serve the stew with the pittas while they are still warm.

Credit: Foodista

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Ingredients

Preparation

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

INGREDIENTS

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

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