mike parker

[cuanimation]

This is a quick and easy way to use the Air Fryer to make a vegetable quiche. Great for a tasty brunch or breakfast.

Ingredients: 4 eggs. 1/2 cup milk. 1 cup shredded cheese. 1/2 cup diced ham. 1/4 cup diced onions. 1/4 cup diced bell peppers. Salt and pepper to taste. 1 prepared pie crust.

Instructions: Preheat your Air Fryer to 350F 180C. In a mixing bowl, whisk together the eggs and milk. Add the shredded cheese, diced ham, onions, and bell peppers to the egg mixture. Season with salt and pepper. Place the prepared pie crust in an Air Fryer-safe pan or tray. Pour the egg mixture into the pie crust. Carefully place the pan or tray into the Air Fryer basket. Cook in the Air Fryer at 350F 180C for 20-25 minutes, or until the quiche is set and the top is lightly golden brown. Remove the Air Fryer Quiche from the basket and let it cool for a few minutes before slicing. Serve warm and enjoy your delicious Air Fryer Quiche!

[cuanimation]

You can enjoy the rich and creamy flavors of creme brulee in the form of a frozen treat. This frozen custard has the rich flavor of vanilla-infused custard and a crunchy caramelized sugar topping, making a great contrast in textures.

Ingredients: 4 cups heavy cream. 1 cup whole milk. 1 vanilla bean, split and scraped. 8 large egg yolks. 3/4 cup granulated sugar. 1/4 teaspoon salt. 1/4 cup packed light brown sugar.

Instructions: In a saucepan, combine heavy cream, whole milk, and vanilla bean seeds. Heat over medium heat until it just starts to simmer. Remove from heat and let it steep for 30 minutes. In a separate bowl, whisk together egg yolks, granulated sugar, and salt until pale and thick. Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil. Strain the custard through a fine-mesh sieve into a clean bowl. Discard the vanilla bean. Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight. Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned custard to a freezer-safe container, sprinkle the top evenly with light brown sugar, and use a kitchen torch to caramelize the sugar until golden brown and crisp. Cover the container and freeze the custard until firm, at least 4 hours or overnight. Before serving, let the frozen custard sit at room temperature for a few minutes to soften slightly. Enjoy!

[cuanimation]

Enjoy the flavors of traditional Old Bay seasoning without the added carbs. Perfect for seasoning meats, seafood, and vegetables on a keto diet.

Ingredients: 2 tbsp ground celery seed. 2 tbsp ground mustard. 2 tbsp paprika. 1 tbsp ground black pepper. 1 tbsp ground ginger. 1 tbsp ground nutmeg. 1 tbsp ground cloves. 1 tbsp ground allspice. 1 tbsp ground cardamom.

Instructions: Combine all ingredients in a bowl. Mix until well combined. Store in an airtight container.

[cuanimation]

This vegan and gluten-free dish is tasty and healthy. It has roasted sweet potatoes and red onions with a creamy tahini dressing. This dish is great as a side or as a light meal by itself.

Ingredients: 2 medium sweet potatoes, peeled and cubed. 1 large red onion, sliced. 2 tablespoons olive oil. Salt and pepper to taste. For the tahini dressing:. 1/4 cup tahini. 2 tablespoons lemon juice. 2 cloves garlic, minced. 2 tablespoons water. Salt to taste. Optional toppings: chopped parsley, sesame seeds.

Instructions: Preheat the oven to 400F 200C. In a large bowl, toss the sweet potatoes and red onion slices with olive oil, salt, and pepper until well coated. Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until the sweet potatoes are tender and slightly caramelized, stirring halfway through. Meanwhile, prepare the tahini dressing by whisking together tahini, lemon juice, minced garlic, water, and salt in a small bowl until smooth. Adjust consistency with more water if needed. Once the sweet potatoes and onions are roasted, transfer them to a serving platter. Drizzle the tahini dressing over the roasted vegetables. Garnish with chopped parsley and sesame seeds if desired. Serve immediately and enjoy!

[cuanimation]

A tasty meal that's great for parties or busy weeknights is toasted buns with shredded chicken tossed in a smoky, spicy chipotle BBQ sauce.

Ingredients: 2 lbs boneless, skinless chicken breasts. 1 cup BBQ sauce. 2 chipotle peppers in adobo sauce, minced. 1 tablespoon adobo sauce from the can of chipotle peppers. 1 tablespoon honey. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 8 sandwich buns. Optional toppings: sliced red onion, coleslaw.

Instructions: In a small bowl, mix together BBQ sauce, minced chipotle peppers, adobo sauce, honey, smoked paprika, garlic powder, salt, and black pepper. Place chicken breasts in the slow cooker. Pour the BBQ sauce mixture over the chicken, making sure it's evenly coated. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender. Once chicken is cooked, shred it using two forks directly in the slow cooker. Mix the shredded chicken with the sauce in the slow cooker to coat it well. Toast the sandwich buns if desired. Assemble sandwiches by placing a generous amount of the chipotle BBQ chicken onto each bun. Top with optional sliced red onion or coleslaw if desired. Serve hot and enjoy!

[cuanimation]

Create your own impressive giant sushi donut at home! This recipe combines fresh fish, creamy avocado, and crunchy cucumber atop seasoned sushi rice for a unique and delicious sushi experience.

Ingredients: 10 cups cooked sushi rice. 1 cup rice vinegar. 1/2 cup sugar. 1/4 cup salt. 1 pound sushi-grade salmon, thinly sliced. 1 pound sushi-grade tuna, thinly sliced. 1 avocado, sliced. 1 cucumber, julienned. 1/4 cup pickled ginger. 1/4 cup wasabi. 1/2 cup soy sauce.

Instructions: Put rice vinegar, sugar, and salt in a small saucepan and mix them together. Low-level heat until the sugar and salt are gone. Take it off the heat and let it cool down. Mix the cooked sushi rice and vinegar mixture slowly in a large bowl until everything is well mixed. Wait until it's cool enough to touch. Use non-stick spray to grease a big donut mold. Spread out the seasoned sushi rice in the mold by pressing it down. Carefully take the sushi rice out of the mold and place it on a platter to serve. Put the cucumber, avocado, salmon, and tuna slices on top of the sushi rice in a way that looks nice. Add pickled ginger and wasabi as a garnish. Cut the huge sushi donut into wedges and pair them with soy sauce.

[cuanimation]

Indulge in the delightful combination of citrusy sweetness and nutty almond flavor with this gluten-free upside down orange almond cake. Perfect for a cozy dessert or a delightful treat any time of the day.

Ingredients: 3 large oranges, sliced thinly. 1 cup almond flour. 1/2 cup gluten-free all-purpose flour. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 3/4 cup granulated sugar. 3 large eggs. 1 teaspoon vanilla extract. 1/4 cup orange juice. 1 tablespoon orange zest.

Instructions: Warm the oven up to 175F 350C. Butter a round cake pan that is 9 inches in diameter. Put a single layer of orange slices on the bottom of the cake pan. Put gluten-free all-purpose flour, baking powder, salt, and almond flour in a bowl and mix them together. Mix the sugar and melted butter in a different bowl until the mixture is smooth. Slowly add the eggs, making sure to mix well after each one. The orange juice, orange zest, and vanilla extract should all be mixed in. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Spread the orange slices out in the cake pan, and then pour the batter over them. Bake for 35 to 40 minutes, or until you can stick a toothpick in the middle and it comes out clean. Let the cake cool for 10 minutes in the pan, then turn it over onto a plate to serve. Feel free to serve the slices hot or cold. Have fun!

[cuanimation]

Enjoy the sweet tastes of cake batter with this delicious martini. Perfect for parties or just to treat yourself.

Ingredients: 2 oz vanilla vodka. 1 oz amaretto liqueur. 2 oz white chocolate liqueur. 1 oz heavy cream. 1 tsp cake mix powder.

Instructions: In a shaker, combine all ingredients with ice. Shake vigorously until well mixed and chilled. Strain into a chilled martini glass. Garnish with sprinkles if desired.

[cuanimation]

Indulge in the rich and creamy flavors of Puerto Rican-style rice pudding, layered with velvety whipped cream. This parfait is a delightful twist on a classic dessert with a hint of cinnamon and plump raisins.

Ingredients: 1 cup Arborio rice. 4 cups whole milk. 1 cup condensed milk. 1 cinnamon stick. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup raisins. Whipped cream for layering. Ground cinnamon for garnish.

Instructions: In a medium saucepan, combine Arborio rice, whole milk, condensed milk, cinnamon stick, ground cinnamon, and salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 25-30 minutes or until the rice is tender, stirring occasionally. Remove the cinnamon stick and stir in vanilla extract and raisins. Let it cool to room temperature. In serving glasses or bowls, layer the rice pudding with whipped cream, starting with a layer of rice pudding at the bottom. Repeat the layers until the glasses are filled, ending with a dollop of whipped cream on top. Sprinkle ground cinnamon over the whipped cream for garnish. Chill in the refrigerator for at least 2 hours before serving. Enjoy your Puerto Rican Rice Pudding Parfait!