Chick Pea Air Fryer Basket Tumble

The Great Chick Pea Air Fryer Basket Tumbler experiment turned out GREAT! Give me a bowl of popcorn and a good movie and I’m happy. Even if the corn was popped in olive oil, I do use butter and garlic powder for seasoning. So lately I’ve been air frying chickpeas with a variety of seasonings. But tonight I came across a game-changer. I have this new basket tumbler that I got for health-er fries and chips as well as veggies. Simply enough, I drained a can of chick peas, coated them with olive oil, seasoned them with harissa seasoning and a little salt and put them in the tumbler basket and into the air fryer for 30 minutes at 370°. Perfect snack! Great crunchy bite and lot’s of flavor. Looking forward to a Cajun an Tajin...

Air-Fried Roasted Italian Vegetables

Tonight is all about Roasted Italian Vegetables. To be exact, Tumbled, Air-Fried Roasted Italian Vegetables. And that’s what makes tonight’s meal new. I’ve been cooking Roasted Italian Vegetables for decades, usually in the cooler portions of the year. But I just recently acquired a roasting basket for my air fryer. This was inspired by my latest air fried french fry craze, but I saw it for many other uses, healthy potato chips, chicken wings and roasted chick peas. But, as much as I searched, I didn’t find anything on roasting veggies, other than asparagus. So I worked this up much like any Roasted Italian Vegetables I’ve done in the past, but finer chops and a smaller amount. Mushrooms Squash Zucchini Sweet Onion Bell Peppers...

Blackened Halibut Sandwich served with a Heart of Palm Ceviche

A quick shout-out to the humble fish sandwich. Tonight we give you a Blackened Halibut Sandwich served with a Heart of Palm Ceviche. The fillet was dried and seasoned with Kevin’s Creole seasoning, Spanish sweet paprika, cayenne pepper and fresh cracked black peppercorns. This was seared in a Moroccan olive oil. About 3 minutes each side on a medium-high heat in a cast iron pan. It was too hot outside to use the griddle. We toasted two types of bread mine was a Bolillo bread. On this was spread a simple yogurt/hot sauce mix, both side. The fish went down, on mine a slice of cheese, three slices of dill pickles and some butter lettuce. Then topped off with the top bun. Served with a delightful Heart of Palm Ceviche. Heart of Palm Ceviche1 can of hearts of...

Vietnamese Spring Rolls

It’s HOT. Spring Rolls for dinner! Vietnamese Spring Rolls Recipe Ingredients:• 1 lb Large Shrimp (21-25 count), peeled and de-veined (keep the shells). I buy the cooked ones. I take the tails off and then marinade in olive oil with Italian seasoning and a bit of pink Himalayan salt • 3 oz Vermicelli Rice Noodles• 1/2 Butter Lettuce (15 leaves)• 2 Carrots, peeled and julienned• 1/2 English Cucumber julienned (or 3 small cucumbers)• 1 cup Cilantro sprigs• 15 Round Rice Paper Sheets (8.5” diameter) Vietnamese Dipping Sauce:• 1/3 cup water (preferably filtered)• 1/4 cup fish sauce (three crabs brand)• 1/4 cup granulated sugar, or to taste• 2 Tbsp lime juice (freshly squeezed from 1 lime)• 2 tsp rice wine vinegar• 2 tsp chili garlic sauce, or to taste (more...

Chicken Sausage Breakfast Toady

And now for something completely different! Let’s call it a Chicken Sausage Breakfast Toady! Cut a slit down the center of a Chicken Sausage, leaving about 1/2″ uncut on each end. Push a bamboo skewer through and push the sides out to create a void. Put this in a Kerrygold Grass-fed buttered (or Moroccan Olive oiled) skillet, cover and cook over a medium heat for a few minutes. The sausages are fully cooked already, but I didn’t want to add cold eggs to cold sausages. Add chopped onions and red bell pepper to the void, cover and cook for a few more minutes. Turn the heat to medium low and crack in two eggs. Season with fresh cracked black pepper and pink Himalayan salt. Cover and cook till the egg is done, about 5 minutes. Top with fine shredded...