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Vortex Plus – Honey Dijon Pork Schnitzel

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May 14, 2021

Vortex Plus – Honey Dijon Pork Schnitzel

This version of schnitzel is crazy delicious. The term schnitzel refers to the cooking method of pounding meat to tenderize it and then bread and fry it. The air fryer function creates a delicious browned crust with just a light spray of cooking oil.

INGREDIENTS

2 tbsp freshly squeezed lemon juice 30â€¯mL
1 tbsp liquid honey 15â€¯mL
1 tbsp Dijon mustard 15â€¯mL
2/3 cup dry seasoned bread crumbs 150â€¯mL
1/4 cup grated parmesan cheese 60â€¯mL
1/2 tsp salt 2â€¯mL
1/4 tsp freshly ground blackâ€¯pepper 1â€¯mL
1 lb boneless pork chops pounded thin, 500 g
sauerkraut warmed
Nonstick cooking spray

INSTRUCTIONS

In a bowl, combine lemon juice, honey and mustard. In a shallow bowl, combine bread crumbs, cheese, salt and blackâ€¯pepper. Dip pork into lemon juice mixture, then into breadcrumbs, and lay on two cooking trays. Spray pork schnitzels on both sides with cooking spray.
Place drip pan in the bottom of the cooking chamber. Using the display panel, select Air Fry, adjust Temperature to 375 °F (190 °C) and set Time to 12â€¯minutes. Press Start. Preheat Vortex until display indicates Addâ€¯Food.
If using one tray, slide cooking tray into middle position. When display indicates Turnâ€¯Food, turn schnitzel over. If using two trays, slide them into middle and bottom positions. When display indicates Turnâ€¯Food, turn schnitzels over and switch bottom tray to top position andâ€¯middle tray to bottom position.
Cook until lightly browned, internal cooked temperature indicates 160 °F (71 °C) when measured with a meat thermometer and meat is no longer pink inside. Letâ€¯rest for 5â€¯minutes before serving. Serve with warmâ€¯sauerkraut.

RECIPE NOTES

Tips

It’s important to lightly spray the schnitzel with oil before cooking to ensure you get a nice golden color.

I used boneless center-cut pork chops, but you can also use slices of pork tenderloin. Pound to about 1â„4-inch (0.5â€¯cm) thick. Don’t pound them too thin, or they will dry out inâ€¯cooking.

For a gluten-free alternative, substitute ground pork rinds in place of the panko or use gluten-free panko bread crumbs instead.

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Duo Crisp + Air Fryer – Tequila-Braised Short Rib Quesadillas

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May 14, 2021

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Duo Crisp + Air Fryer – Tequila-Braised Short Rib Quesadillas

INGREDIENTS

1 tbsp olive oil
2 1/2 – 3 lbs beef Short Ribs
kosher salt
pepper
1 onion chopped
1 poblano chopped
2 tbsp chili powder
1 tbsp cumin
4 garlic cloves minced
3/4 cup tequila
1/2 cup beef broth
2 tbsp flour
4 6 inch flour tortillas
1 cup Mexican blend shredded cheese
sour cream and chopped cilantro for serving (optional)

INSTRUCTIONS

Season the short ribs with salt and pepper. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function, then START.â€¯
When oil gets hot, brown the meat on two sides, 4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned ribs to a shallow dish and cover loosely with foil.
Add onions and peppers to the pot and saute until soft, 3-4 minutes. Add chili powder, cumin and garlic, then cook and stir one minute more.
Add tequila to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Add beef broth and stir. Put the ribs back into the pot, turning once to coat. Turn the pot off by selecting CANCEL, then secure the Pressure Cooking Lid.
Using the display panel select the PRESSURE COOK function. Adjust the time to 45 minutes, then select START.
When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure. Carefully remove the ribs from the pot to a cutting board and cover loosely with foil.
Select CANCEL, then strain the pot juices and discard the solids. Using a wide spoon or a fat separator, return 2 tbsp cooking fat to the pot. Skim and discard the remaining fat. If needed, add additional beef broth (ore water) to the remaining cooking liquid to equal 1 1/4 cup, then set aside.
Select SAUTE function, then START. Sprinkle flour, 1/2 tsp kosher salt and 1/4 tsp pepper into the pot and whisk to combine. Add cooking liquid all at once and whisk to combine. Cook and stir until thickened and bubbly, then cook and stir one minute more. Pour sauce into a measuring cup or bowl and set aside. Rinse the pot.
Shred beef with two forks, discarding bones, visible fat and any gristle.
Divide cheese and half the beef among the tortillas, spreading evenly on one side of the tortilla, then folding over to close.
Place two of the folded quesadillas in the bottom of the Air Fryer Basket. Insert the Broil Tray and place the remaining folded quesadillas on the Broil Tray. Place the Steam Rack on top to keep the tortillas from blowing around.â€¯
Place the Air Fryer Basket on its base and lower into the pot. Secure the Air Fryer Lid onto the Instant Pot. Using the display panel, select the AIR FRY function. Adjust the temperature to 400 °F and the time to 8 minutes, then select START.
When display reads “Turn Food”, flip and move the top quesadillas to the bottom position and flip and move the bottom quesadillas to the top position. When program is complete, cut each quesadilla into 3-4 triangles.
Serve the quesadillas topped with remaining beef, a dollop of sour cream (optional) and drizzled with sauce, with additional sauce on the side for dipping. Top with chopped cilantro (optional).

Source:- Cosorithis

Photo Credit:- Cosori Air Fryers

Chicken and Leek Porridge

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May 13, 2021

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Ingredients

1 chicken breast, bone in, skin on

1 large leek, thinly sliced (make sure you thoroughly wash your leek! Lots of sand!)

1 medium onion, diced

3 medium garlic gloves, minced

2 small carrots, diced

2 tablespoons olive oil

1 bay leaf

1 teaspoon dried thyme

1 teaspoon chili pepper flakes (optional)

1/2 cup of brown basmati rice*

5 cups of low-sodium chicken stock

1 cup of baby Bella mushrooms, sliced

1/2 cup of green peas

salt/pepper

Preparation

1. Pre-heat oven to 350 degrees.

2. Rub your chicken with 1 tablespoon of olive oil and sprinkle on 1 tsp of salt and ½ a tsp of ground black pepper.

3. Put in oven for 35 minutes. Remove from oven and let sit. (if you don’t’ have time to cook your chicken, you can buy a rotisserie from the store and shred about a 1 ½ cup of the chicken.)

4. Using a large soup pot (large creuset is nice), turn heat on to medium. 5. Once pot is hot, add the 1-tablespoon of olive oil, the onions, carrots and the leek.

5. Add 1 tsp of salt and ½ a tsp of ground black pepper.

6. Once the onions are translucent, add the garlic and stir for 1-2 minutes.

7. Add the bay leaf, thyme and chili pepper flakes (if using). Stir for 1-2 minutes.

8. Then add the rice. Stir the rice until well coated with oil and well combined with other ingredients.

9. Add 5 cups of the chicken stock. Bring to a boil, then reduce to a simmer and put the cover on the pot. Stirring occasionally (so the rice doesn’t settle), let simmer for about 45 minutes.

10. In the meantime, shred your roasted chicken breast into bite-sized pieces.

11. After 45 minutes, your rice should have a porridge-like consistency (slightly more liquid present than in a risotto, but not as much as a soup). 13. Add your shredded chicken, mushrooms and peas. Stir and cook for another 3-5 minutes.

12. Serve with a little parsley on top and enjoy hot!

13. The basmati rice is not nearly as starchy as a shorter grain rice, so you won’t fully get a porridge like consistency here if you use it. However, I use it in my recipe because it has greater nutritional benefits.

Credit: Foodista

Duo Crisp + Air Fryer – Maple Sausage Bites

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May 13, 2021

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Duo Crisp + Air Fryer – Maple Sausage Bites

INGREDIENTS

1/2 lb uncooked maple pork sausage (bulk or links with casings removed)
2 oz cream cheese
1 cup baking mix like Bisquick
1 cup shredded Cheddar cheese

INSTRUCTIONS

In a large bowl, use an electric mixer (or a fork) to combine sausage and cream cheese until uniform. Add baking mix and mix to combine. Add cheddar and mix to combine.
Form into 18 equal-sized balls.â€¯
Place half the balls in the bottom of the Air Fryer Basket. Insert the Broil Tray and place half the balls on the Broil Tray.â€¯
Add 1 cup water to the Instant Pot. Place the Air Fryer Basket on its base and lower into the pot. Secure the Pressure Cooking Lid.
Using the display panel select the PRESSURE COOK function. Adjust the time to 5 minutes, then select START.
When the time is up, quick-release the pressure.â€¯
Select CANCEL, then remove the Air Fryer Basket and drain the liquid from the pot.â€¯
Replace the Air Fryer Basket in the emptied pot, then secure the Air Fryer Lid.
Using the display panel select the AIR FRY function. Adjust the temperature to 360 °F and the time to 8 minutes, then select START.
When display indicates “Turn Food” do nothing. When Air Fry program is finished, remove the lid and place on the protective pad.â€¯
Use a meat thermometer to ensure internal temperature is at least 160 °F. Serve warm.

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Duo Crisp + Air Fryer – Chicken Tostadas

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May 13, 2021

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Duo Crisp + Air Fryer – Chicken Tostadas

INGREDIENTS

4-6 Corn tortillas
cooking oil in spray bottle
kosher salt
1 1/2 lbs chicken breasts (if breasts are large cut them in half)
3/4 cup pineapple juice
3/4 cup fresh salsa
juice and zest of one lime
1 tsp garlic powder
1 tsp onion powder
Your choice of tostada toppings like refried beans avocado, cheese, chopped tomatoes, sour cream, cilantro, etc., we like refried black beans if you can find them

INSTRUCTIONS

Spray corn tortillas on both sides with cooking oil and sprinkle salt lightly on one side.
Place one tortilla on the bottom of the Air Fryer Basket. Insert the Broil Tray and place a second tortilla on the Broil Tray. Place the folded Steam Rack on top of the tortilla to keep it from blowing around.
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 400 °F and the time to 5 minutes, then select START.
After 3 minutes, carefully flip and move the top tortilla to the bottom position and flip and move the bottom tortilla to the top position. When program is complete, repeat with remaining tortillas. Be sure to always place the hot lid on the protective pad.â€¯
Remove the Air Fryer Basket and set aside.
Add pineapple juice, salsa, lime juice and zest, garlic powder and onion powder to the Instant Pot. Stir, and add chicken, turning once to coat.
Secure the Pressure Cooking Lid. Using the display panel select the PRESSURE COOK function. Adjust the time to 10 minutes, then select START.â€¯
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Carefully remove the chicken and shred (an electric mixer works well for this, or just use two forks). Return chicken to the pot and toss to coat.â€¯
Spread the tostadas with refried beans, shredded chicken and your choice of toppings.

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Chicken and Green Chile Verde Soup

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May 12, 2021

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Chicken and Green Chile Verde Soup – Hearty & healthy! Low-calorie & low-fat, w/pinto beans, salsa verde, chilies, carrots, onions, garlic, & chicken.

Ingredients

For The Soup:

4 boneless skinless chicken breasts (about 2 pounds), trimmed of fat & cut into 1-inch cubes

1 large yellow onion, chopped

4 carrots, finely sliced

4 garlic cloves, minced

4 cups chicken stock

2 cups green chile salsa – Medium heat (or mild if preferred)

3 four-ounce cans of diced green chiles

3 cans pinto beans

3 tablespoons cumin

1 teaspoon coriander

2 teaspoons sea salt

11/2 teaspoon pepper

For The Garnish:

Cilantro, chopped

JalapeÃ±os, chopped or sliced

Sour cream

Preparation

1. SautÃ© onions, garlic and carrots in a large pot for 6 minutes.

2. Season the veggies in the pot with 11/2 teaspoon salt, 1 teaspoon pepper, 2 tablespoons cumin, 1 teaspoon coriander, and cook 2 more minutes.

3. Meanwhile, drain 1 can of pinto beans, rinse them, and smash with a fork into a paste in a small bowl. Add a little chicken stock to the beans when smashing and it will help with this step. Drain and rinse the other 2 cans of pinto beans and leave them whole. Set the beans aside.

4. Add 3 small cans of diced green chiles and 2 cups of green chile salsa Verde (use a medium-spicy version or use mild if spice-averse) to the veggies and spices.

5. Stir in 4 cups of homemade chicken stock, and bring the pot to a simmer.

6. Add the whole and smashed pinto beans, let the soup come back up to a simmer.

7. Next, season cubed chicken with 1 tablespoon cumin, 1/2 teaspoon salt and 1/2 teaspoon pepper then add to the soup.

8. Cook for 10-15 more minutes, and temp chicken to be sure it has reached 165 degrees.

9. Dish into soup bowls, and garnish with sour cream, cilantro, & jalapeÃ±os.

Credit: Foodista

No-Brainer Lowâ€‘Carb Stuffed Peppers

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May 12, 2021

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Here, you’ll stuff bell peppers with riced cauliflower (rather than rice) for a lower-carb take on the classic. (But don’t worry: There’s plenty of cheese.) Look for bell peppers that are longer than wide so they’ll stand up in the baking dish. Here’s our hack to prepare the bell peppers. Cut about 1/2 inch off the stem end, thereby removing that stem and opening a “lid” into the pepper. Run a serrated grapefruit spoon (or a paring knife – but take care not to cut the pepper) around the inside to loosen the white, fibrous membranes from the interior walls. Discard all that stuff and you’re ready to stuff the pepper.

INGREDIENTS

1 1/2 cups Water
2 cups riced cauliflower 8 ounces
4 ounces American mild or sharp cheddar cheese shredded (1 cup)
1 4 1/2-ounce can hot or mild diced green chiles 1/2 cup
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp table salt
4 large long bell peppers of any color (green, red, yellow, or orange), stemmed and cored (that is, hollowed out– see the headnote for more information)
1 10-ounce can hot or mild red enchilada sauce (1plus 2 tablespoons – gluten-free if necessary)

Special Equipment

2 qt 7-inch- round, high-sided, pressure-safe baking or soufflÃ© dish and a pressure-safe rack or trivet

INSTRUCTIONS

Pour the water into the insert set in a 5-, 6-, or 8-quart Instant Pot. Set a pressure-safe rack or trivet in the insert.
Stir the riced cauliflower, cheese, chiles, oregano, cumin, and salt in a large bowl until uniform. Divide this mixture among and pack it evenly into the bell peppers. Stand them up in a 2-quart, 7-inch- round, high-sided, pressure-safe baking or soufflÃ© dish.
Pour the enchilada sauce over and around the peppers. Do not cover. Set the baking dish on the rack and lock the lid on the potï¿½
For MAX model: Set the Instant Pot for Pressure Cook and set the pressure for MAX. Set the time for 16 minutes with the Keep Warm setting off.
For other Instant Pot models: Set the Instant Pot for Pressure Cook and set the pressure for High. Set the time for 18 minutes with the Keep Warm setting off.
When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 20 minutes. 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. Cool for a few minutes, then serve the peppers in bowls with the sauce ladled around and over them.

RECIPE NOTES

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 2 1/2 cups while otherwise completing the recipe as stated.

Beyond
– This recipe yields bell peppers that still need to be cut with a knife. If you want softer bell peppers, cook under pressure for 18 at MAX or 25 at HIGH.
– Garnish with red pepper flakes.

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Duo Crisp + Air Fryer – Buffalo Chicken Poutine

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May 12, 2021

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Duo Crisp + Air Fryer – Buffalo Chicken Poutine

With a combination of two classic comfort dishes in one, this fun take on a poutine will make your taste buds sing.

INGREDIENTS

2 lb potatoes cut into 1-inch wedges
1/4 tsp each salt and pepper
2 tbsp canola oil
1 cup shredded cooked chicken heated
1/2 cup shredded aged Cheddar cheese
1 cup cheese curds
1/4 cup crumbled blue cheese
1/3 cup Frank’s Red Hot
1/2 cup ranch dressing divided
2 cups carrot and celery sticks for serving

INSTRUCTIONS

Season potato wedges with salt and pepper.
Ensure that inner pot of Instant Pot Duo Crisp + Air Fryer is dry; place air-fryer basket in pot. In two batches, add potato wedges to basket; do not over-fill. Drizzle each batch with half of the oil.
Using the Air fryer Lid select Air Fryâ€¯atâ€¯400 °F forâ€¯22 to 24 minutes (turning basket halfway through cooking time), or until wedge fries are golden brown and cooked through.
Arrange potato wedges in serving dish. Top with chicken. Sprinkle with Cheddar, cheese curds and blue cheese. Drizzle with buffalo wing sauce and 2 tbsp ranch dressing. Serve with carrot and celery sticks, and remaining ranch dressing for dipping.
Alternatively, assemble Buffalo Chicken Poutine in small ovenproof baking dish. Place on trivet with sling in inner pot. Using the Air Fryer Lid select Broil for 2 to 3 minutes or until cheese is golden and bubbling.

RECIPE NOTES

Recipe Note: Substitute goat cheese or feta cheese for blue cheese if desired.

Nutrition Facts
Per 1/4 recipe
Calories 640
Fat 39g
Saturated Fat 13g
Cholesterol 85mg
Sodium 1450mg
Carbohydrate 47g
Fiber 6g
Sugars 5g
Protein 27g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

CHICKEN AND CILANTRO CREAM SAUCE

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May 11, 2021

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This pan seared chicken and cilantro cream sauce is a quick dinner that cooks in a flash, and is perfect for a weeknight meal. You can serve it with a spicy Mexican rice, or slice it and put it on top of the best taco salad you’ll ever have.

Ingredients

1 pound chicken tenders boneless, skinless, and trimmed of any excess fat

salt, pepper, and garlic salt lightly applied to chicken breasts

2-3 tablespoons vegetable oil

1/4 cup finely diced shallot

1 cup chicken broth

2 tablespoon fresh lime juice

1 tablespoons good tequila

1 1/2 tablespoons Gourmet Garden Lightly Dried cilantro OR Cilantro stir-in paste

1/2 teaspoon Gourmet Garden Lightly Dried Red Pepper flakes

1/4 cup heavy cream

1/2 teaspoon salt

Preparation

1. Instructions

2. Season the chicken tenders lightly with the salt, pepper, and garlic salt.

3. Preheat the vegetable oil in a large skillet over medium-high heat. Place the chicken in the pan and brown on both sides.

4. Remove from the pan, and add in the shallots and reduce the heat to medium. Cook the shallots, stirring frequently, until they start to soften up. About 2-3 minutes.

5. Add the chicken broth, lime juice, tequila, cilantro, red pepper flakes, heavy cream, and salt. Simmer over medium to medium-low heat for 2 minutes. Add chicken back into pan, and continue on a low simmer, and spoon the sauce over the chicken as it cooks. Cook an additional 3-4 minutes, or until the chicken is cooked through and no longer pink.

Credit: Foodista

Duo Crisp + Air Fryer – Sunday Roast with Classic Roast Potatoes

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May 11, 2021

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Duo Crisp + Air Fryer – Sunday Roast with Classic Roast Potatoes

If you’ve had a “Sunday lunch” in England, you may remember beautifully cooked roast beef paired with crispy roast potatoes and horseradish cream sauce. Now you can create that traditional meal at home in the Instant Pot ®. Drizzling the cooked roast with butter and honey might seem a little indulgent, but the creamy-sweet combo is a brilliant finish for the well-seasoned meat.

INGREDIENTS

1 tbsp loosely packed fresh rosemary leaves
kosher salt
1 tsp black or pink peppercorns
1 eye of round roast 2—3 lb/1—1.4 kg
1/2 — 1 tbsp olive oil
1—2 tbsp unsalted butter
classic roast potatoes

FOR THE HORSERADISH CREAM

1/3 cup sour cream 21/2 oz/70 g
1 1/2 tbsp prepared horseradish
kosher salt
1 tbsp honey

INSTRUCTIONS

In a mortar with a pestle, or in a small bowl using the handle of a wooden spoon, grind together the rosemary, 1 1/2 teaspoons salt, and the peppercorns. The mixture should be chunky. Pat the roast dry with paper towels. Rub the meat all over with 1/2—1 tablespoon oil (depending on the size of the roast) and sprinkle the seasoning on all sides.
Coat the Instant Pot ® air fryer basket with canola oil spray. Place the roast in the center of the basket. Insert the basket into the pot and attach the air fryer lid. Press the Air Fry button and set the cook time for 16—18 minutes per pound of meat at 325 °F (165 °C) (start with the lower amount of time and add more time if needed), then press Start. Turn the meat when prompted.
Meanwhile, make the horseradish cream: In a small bowl, stir together the sour cream, horseradish, and 1/4 teaspoon salt. Taste and adjust the seasoning with salt. Cover and refrigerate until ready to use.
When the cooking time is up, insert an instant-read thermometer into the center of the meat; it should register 130 °—135 °F (54 °—57 °C) for medium-rare and 135 °—145 °F (57 °—63 °C) for medium. If the roast is not cooked to the desired doneness, add more cooking time in 2-minute intervals. Use tongs to transfer the roast to a cutting board. Place 1—2 tablespoons butter on top (depending on the size of the roast) and let it melt. Drizzle with the honey, cover loosely with aluminum foil, and let rest for 15—20 minutes.
While the meat rests, cook the potatoes. Cut the roast into thin, round slices and serve with the horseradish cream and potatoes alongside.

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

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INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

INGREDIENTS

INSTRUCTIONS

Photo Credit:- Cosori Air Fryers

Ingredients

Preparation

INGREDIENTS

INSTRUCTIONS

Photo Credit:- Cosori Air Fryers

INGREDIENTS

INSTRUCTIONS

Photo Credit:- Cosori Air Fryers

Ingredients

Preparation

INGREDIENTS

Special Equipment

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

Ingredients

Preparation

INGREDIENTS

FOR THE HORSERADISH CREAM

INSTRUCTIONS

Photo Credit:- Cosori Air Fryers

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