I made this side dish along with the haddock recipe you saw yesterday. You can easily roast the asparagus in the oven but I like that I can throw the asparagus in the air fryer and it’s done before my oven is heated up. The time on this is going to range with your personal preference. We like ours roasted until the asparagus is on the dark side, but not burned. If you like them more crisp certainly don’t air fry as long. I drizzled this with a balsamic glaze that I purchased at the grocery store. You can make your own syrup by simply reducing balsamic vinegar down until it is thickened slightly.
INGREDIENTS
- 1 bunch of asparagus
- pinch of salt
- pinch of pepper
- drizzle of olive oil
- balsamic glaze
DIRECTIONS
Trim the asparagus. Place the asparagus is a bowl and add the olive oil, salt and pepper. Using your hands mix the asparagus making sure that it is all covered with the oil and seasoning.
Turn your air fryer to 400 degrees, add the asparagus and air fry for 8-10 minutes. Remove from air fryer and drizzle with balsamic glaze.
Enjoy!
This became a family favorite after the very first bite. I love so many Taste of Home recipes but this one might be not only my favorite but also Jim’s! This is really that good and would be great for a date night and easy enough for company. The topping adds such great flavors to the haddock with the crunch of the panko, the sweet from the tomatoes and the salty from the bacon. This recipe is an absolute home run!
INGREDIENTS
- 6 bacon strips, chopped
- 1 medium onion, diced
- 1 garlic clove, minced
- 1 cup panko bread crumbs (can use gluten-free)
- 2 plum tomatoes, chopped
- 1/4 cup fresh minced parsley
- 2 Tablespoons olive oil
- 1 Tablespoon butter, melted
- 5 haddock fillets, about 6 ounces each
- 2 Tablespoons freshly squeezed lemon juice
- 1/4 teaspoon salt
DIRECTIONS
In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add onion and garlic cook until golden brown, stirring occasionally, about 10-15 minutes. Remove from heat and stir in bread crumbs, tomatoes
Pre heat oven to 400 degrees. Spread oil and butter in an ungreased baking dish. Place fillets in baking dish. Drizzle with lemon juice and sprinkle with salt. Top with the bread crumb mixture and bake uncovered for 10-15 minutes or until the fish flakes easily with a fork. Remove from oven and serve warm.
Enjoy!
There is no question chicken wings in the air fryer are amazing. I have to say these chicken tenders are a very close second with just the right amount of parmesan and garlic. Jim and I ate these in no time! Jim was checking the fridge for more chicken so I could make more! We are not huge ranch dressing fans over here but these would be great dipped in it. I think the pickiest of eaters would enjoy these and so much better than those fast food places!
INGREDIENTS
8 raw chicken tenders
1 egg
2 Tablespoons of water
Spritzer with olive oil
1 cup panko breadcrumbs, I used gluten free so Robby could enjoy them too!
pinch is salt
pinch of pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup grated Parmesan cheese
ranch dressing-optional
DIRECTIONS
Whisk the egg and water in a bowl big enough to dip the chicken tenders in. In a second bowl also big enough for the chicken, combine the breadcrumbs, salt, pepper
Enjoy!
Who doesn’t love an everything bagel? I have been mixing this seasoning for a number of years now. I use it at home and also give it as gifts. I recently made some for my friend Leanne who requested it and realized I don’t have this on the blog. You can buy the mix already made but I make this
INGREDIENTS
1/4 cup dried onion flakes
1/4 cup dried minced garlic
1/4 cup white sesame seeds
1/4 cup black sesame seeds
1/4 cup poppy seeds
1/4 cup flaked sea salt
Mix all ingredients together and store in an air tight container.
Ideas of ways to use the everything bagel mix.
Of course, you can top toast or bagel with cream cheese then add seasoning
top fried eggs
mix into coleslaw
coating for chicken tenders
sprinkled over a bloody mary
season fries
season popcorn
top pigs in a blanket
No matter how you use it it will add lots of flavor to anything you make!
Enjoy!
I was very skeptical when I read this recipe. I was not really sure how it was going to work, but it did! This tasted like a hot fudge brownie. Although it is a cake the center is open gooey and delicious . It was very good and definitely best served the same day. I added whipped cream to the top but next time I’m adding ice cream! The combination of the warm cake and cold ice cream is the way to go for this dessert.
INGREDIENTS
1 cup all purpose flour
3/4 cup sugar
6 Tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 Tablespoons canola oil
1 teaspoon vanilla extract
1 cup packed brown sugar
1 3/4 cup hot water
Ice cream for serving
DIRECTIONS
Preheat your oven to 350 degrees. In a large bowl whisk flour, sugar, 2 t
Transfer to an ungreased 9 inch square pan. In a small bowl mix brown sugar and remaining cocoa and sprinkle over the batter in an even layer. Pour hot water over all, do not stir or mix. Bake 35-40 minutes. Serve warm with ice cream on top.
Enjoy!
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