Food.Easyketo

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  • Air Fryer Blooming Baked Potato

    Air Fryer Blooming Baked Potato

    Introduction

    A blooming baked potato, also known as a “loaded flower potato,” is a fun twist on the classic baked potato. The potato is sliced partially into sections so that it “blooms” like a flower, then seasoned, brushed with butter or oil, and cooked until crispy on the outside and tender inside. The air fryer makes this quick, easy, and perfectly crispy with minimal oil.

    Ingredients

    • 2–4 medium-large russet or Yukon Gold potatoes
    • 2–3 tablespoons olive oil or melted butter
    • ½ teaspoon garlic powder
    • ½ teaspoon paprika
    • Salt and pepper to taste
    • Optional toppings: shredded cheese, chopped chives, sour cream, bacon bits

    Equipment

    • Air fryer
    • Sharp knife
    • Spoon or pastry brush for oil/butter
    • Small bowl for seasoning

    Preparation Steps

    Step 1: Prepare the Potatoes

    1. Wash the potatoes thoroughly and pat dry.
    2. Use a sharp knife to make lengthwise slices about 5 mm apart, cutting almost through the potato but not all the way to the bottom, leaving the base intact so the potato holds together.
    3. Fan the slices slightly so they “bloom.”

    Step 2: Season the Potatoes

    1. In a small bowl, combine olive oil (or melted butter), garlic powder, paprika, salt, and pepper.
    2. Brush or spoon the mixture evenly over and between the slices of the potatoes.
    3. Make sure the seasoning gets into the slits to maximize flavor.

    Air Frying Instructions

    Step 3: Preheat the Air Fryer

    • Preheat the air fryer to 200°C (400°F) for 3–5 minutes.

    Step 4: Cook the Potatoes

    1. Place the potatoes in the air fryer basket, making sure there is space between them for air circulation.
    2. Air fry at 200°C (400°F) for 25–30 minutes, flipping halfway if possible, until the potatoes are tender inside and crispy on the edges.
    3. Check doneness by inserting a fork into the thickest part; it should slide in easily.

    Step 5: Add Optional Toppings

    1. Once cooked, you can sprinkle shredded cheese between the slices and air fry for an additional 2–3 minutes to melt the cheese.
    2. Garnish with chives, sour cream, bacon bits, or any favorite toppings.

    Tips for Best Results

    • Use medium-large potatoes so they bloom properly without falling apart.
    • Pat potatoes dry before brushing with oil to achieve maximum crispiness.
    • Don’t overcrowd the air fryer basket; cook in batches if needed.
    • For extra flavor, try brushing with garlic butter instead of plain oil.

    Storage and Reheating

    • Store leftover potatoes in an airtight container in the refrigerator for 1–2 days.
    • Reheat in the air fryer at 180°C (360°F) for 5–7 minutes to refresh the crispiness.

    This air fryer blooming baked potato is a visually impressive and delicious side dish, crispy on the outside, tender on the inside, and perfect for loading with your favorite toppings.

  • Low calorie greek yogurt cake

    Low calorie greek yogurt cake

    Introduction

    This low-calorie Greek yogurt cake is a moist, tangy, and naturally sweet dessert that uses Greek yogurt to reduce fat while keeping a tender texture. It’s perfect for those who want a healthier cake without sacrificing flavor. You can make it plain, add citrus zest for brightness, or fold in fresh berries for extra natural sweetness.

    Ingredients

    Dry Ingredients

    • 1½ cups all-purpose flour (or whole wheat pastry flour for extra fiber)
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt

    Wet Ingredients

    • 1 cup non-fat Greek yogurt
    • ½ cup honey, maple syrup, or a low-calorie sweetener
    • 2 large eggs, at room temperature
    • 1 teaspoon vanilla extract
    • 2 tablespoons olive oil or melted coconut oil
    • Zest of 1 lemon or orange (optional for flavor)

    Optional Add-ins

    • ½ cup fresh berries (blueberries, raspberries)
    • ¼ cup chopped nuts (walnuts or almonds)
    • ½ teaspoon cinnamon for warmth

    Equipment

    • 8-inch or 9-inch round cake pan
    • Parchment paper or non-stick spray
    • Mixing bowls
    • Electric mixer or whisk
    • Spatula

    Preparation Steps

    Step 1: Preheat and Prepare Pan

    1. Preheat the oven to 175°C (350°F).
    2. Grease the cake pan lightly and line the bottom with parchment paper for easy removal.

    Step 2: Mix Dry Ingredients

    1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
    2. If using cinnamon, mix it in at this stage.

    Step 3: Mix Wet Ingredients

    1. In a large bowl, whisk Greek yogurt, honey (or sweetener), eggs, vanilla extract, and oil until smooth and creamy.
    2. Stir in citrus zest if using.

    Step 4: Combine Wet and Dry Ingredients

    1. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.
    2. Avoid overmixing to keep the cake tender.
    3. Gently fold in optional add-ins like berries or nuts.

    Step 5: Bake the Cake

    1. Pour the batter into the prepared cake pan and smooth the top.
    2. Bake at 175°C (350°F) for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
    3. Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

    Step 6: Optional Topping

    • Dust with powdered sugar, drizzle with a thin layer of honey, or serve with a dollop of Greek yogurt and fresh berries.
    • For a lighter glaze, mix 2 tablespoons powdered sweetener with 1 teaspoon lemon juice and drizzle over the cooled cake.

    Tips for Best Results

    • Use full-fat Greek yogurt for a richer texture or non-fat for a lighter version.
    • Room-temperature eggs help the batter mix evenly.
    • Don’t overbake; Greek yogurt cakes are best when moist.
    • Citrus zest enhances flavor without adding calories.

    Storage

    • Store the cake in an airtight container at room temperature for 1–2 days.
    • Refrigerate for up to 4 days; bring to room temperature before serving for best flavor.
    • Freezes well for up to 1 month; thaw overnight in the refrigerator.

    This low-calorie Greek yogurt cake is soft, moist, and naturally sweetened, making it a guilt-free dessert that still feels indulgent.

  • Empanadas 

    Empanadas 

    Introduction

    Empanadas are savory pastries with a golden, flaky crust and a delicious filling, popular in Latin American, Spanish, and Filipino cuisines. They can be baked or fried, and the fillings vary widely—from meats and cheeses to vegetables and seafood. This recipe will focus on a classic beef and cheese empanada, but it can easily be adapted to chicken, vegetables, or sweet fillings.

    Ingredients

    For the Dough

    • 2½ cups all-purpose flour
    • ½ teaspoon salt
    • ½ cup unsalted butter, cold and cubed
    • 1 egg
    • ⅓ cup cold water (more if needed)
    • 1 tablespoon vinegar or lemon juice

    For the Filling (Beef & Cheese)

    • 250 g ground beef
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • ½ teaspoon ground cumin
    • ½ teaspoon smoked paprika
    • ¼ teaspoon chili powder (optional)
    • Salt and pepper to taste
    • ¼ cup green olives, chopped (optional)
    • 1 hard-boiled egg, chopped (optional)
    • ½ cup shredded cheese (cheddar or mozzarella)
    • 1 tablespoon olive oil

    For Assembly

    • 1 egg, beaten (for egg wash)
    • Flour for dusting

    Equipment

    • Rolling pin
    • Baking sheet
    • Parchment paper
    • Skillet or frying pan
    • Fork

    Preparation Steps

    Step 1: Prepare the Dough

    1. In a large bowl, combine flour and salt.
    2. Add cold butter cubes and cut into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
    3. Beat the egg and mix it with cold water and vinegar.
    4. Gradually add the liquid to the flour mixture, mixing until a soft dough forms.
    5. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for 30–60 minutes.

    Step 2: Prepare the Filling

    1. Heat olive oil in a skillet over medium heat.
    2. Sauté onion and garlic until translucent.
    3. Add the ground beef and cook until browned.
    4. Season with cumin, smoked paprika, chili powder, salt, and pepper.
    5. Remove from heat and stir in chopped olives, chopped hard-boiled egg, and shredded cheese.
    6. Allow the filling to cool before assembling.

    Step 3: Assemble the Empanadas

    1. Preheat the oven to 200°C (400°F) if baking.
    2. Roll out the dough on a lightly floured surface to about 3 mm (1/8 inch) thickness.
    3. Use a round cutter (about 10–12 cm / 4–5 inches) to cut out circles.
    4. Place 1–2 tablespoons of filling in the center of each circle.
    5. Fold the dough over the filling to form a half-moon shape.
    6. Press the edges together with a fork to seal.
    7. Brush the tops with beaten egg for a shiny golden finish.

    Step 4: Cook the Empanadas

    Option 1: Baking (Healthier)

    1. Place the empanadas on a parchment-lined baking sheet.
    2. Bake at 200°C (400°F) for 20–25 minutes or until golden brown.

    Option 2: Frying (Traditional)

    1. Heat vegetable oil in a deep skillet to 175°C (350°F).
    2. Fry empanadas in batches for 3–4 minutes per side until golden brown.
    3. Drain on paper towels.

    Step 5: Serve

    • Serve warm on their own or with chimichurri, salsa, or sour cream.
    • Great as an appetizer, snack, or main dish.

    Tips for Best Results

    • Keep the dough cold to ensure a flaky crust.
    • Do not overfill the empanadas; too much filling can cause them to burst.
    • For a sweeter version, fill with fruits like apples or dulce de leche and skip the savory spices.
    • You can freeze unbaked empanadas for up to 2 months; bake straight from frozen, adding a few extra minutes to the cooking time.

    This recipe produces empanadas with a crisp, golden crust and a savory, well-seasoned filling, perfect for parties, family meals, or meal prep.

  • Air Fryer Pork Chops

    Air Fryer Pork Chops

    Air fryer pork chops are a quick and easy way to enjoy tender, juicy pork with a perfectly crispy exterior without deep frying. The air fryer cooks the meat evenly, locking in flavor while producing a golden-brown crust. This recipe works with bone-in or boneless chops and can be paired with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.

    Ingredients

    For the Pork Chops

    • 4 bone-in or boneless pork chops, about 1–1.5 inches thick
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • ½ teaspoon onion powder
    • ½ teaspoon dried thyme or rosemary (optional)

    Optional Marinade (for extra juiciness)

    • 2 tablespoons olive oil
    • 1 tablespoon soy sauce or Worcestershire sauce
    • 1 teaspoon Dijon mustard
    • 2 cloves garlic, minced

    Equipment

    • Air fryer
    • Tongs or spatula
    • Small bowl for seasoning or marinade

    Preparation Steps

    Step 1: Prepare the Pork Chops

    1. Pat the pork chops dry with paper towels to remove excess moisture.
    2. If using the optional marinade, combine olive oil, soy sauce or Worcestershire, Dijon mustard, and garlic in a bowl.
    3. Rub the pork chops with the marinade and let them sit for 15–30 minutes at room temperature. This step is optional but enhances flavor and tenderness.

    Step 2: Season the Pork Chops

    1. In a small bowl, mix salt, black pepper, garlic powder, paprika, onion powder, and thyme or rosemary if using.
    2. Rub the seasoning mixture evenly over both sides of each pork chop.
    3. Lightly brush or spray the chops with olive oil to help with browning.

    Air Frying Instructions

    Step 3: Preheat the Air Fryer

    • Preheat the air fryer to 200°C (400°F) for 3–5 minutes.

    Step 4: Cook the Pork Chops

    1. Place the pork chops in the air fryer basket in a single layer.
    2. Air fry at 200°C (400°F) for 12–15 minutes, flipping halfway through cooking.
    3. Check internal temperature with a meat thermometer; it should read 63°C (145°F) for safe consumption.

    Step 5: Rest the Pork Chops

    1. Remove the pork chops from the air fryer.
    2. Cover loosely with foil and let them rest for 5 minutes to allow the juices to redistribute.

    Serving Suggestions

    • Serve with roasted or steamed vegetables, mashed potatoes, or a simple side salad.
    • Spoon pan juices or melted butter over the pork chops for extra flavor.
    • Optional garnish: chopped parsley or a squeeze of lemon.

    Tips for Best Results

    • Do not overcrowd the basket; cook in batches if necessary.
    • For extra crispiness, brush the chops lightly with oil halfway through cooking.
    • Bone-in chops tend to stay juicier than boneless.
    • Letting the meat rest after cooking is key to keeping it tender.

    Storage and Reheating

    • Store cooked pork chops in an airtight container in the refrigerator for up to 3 days.
    • Reheat in the air fryer at 175°C (350°F) for 3–5 minutes to maintain crispiness.
  • Air fryer stuffed poblano peppers

    Air fryer stuffed poblano peppers

    Introduction

    Air fryer stuffed poblano peppers are a flavorful, lighter alternative to traditional oven-baked stuffed peppers. Roasting the poblanos in the air fryer brings out their natural smoky flavor while keeping the filling moist and savory. You can stuff them with a combination of cheese, rice, beans, or ground meat for a hearty, satisfying meal that’s quick and easy to prepare.

    Ingredients

    For the Peppers

    • 4 large poblano peppers
    • 1 tablespoon olive oil
    • Salt and pepper to taste

    For the Filling

    Choose one of the options below or combine for a hearty mix:

    Vegetarian Filling:

    • 1 cup cooked rice or quinoa
    • ½ cup black beans, drained and rinsed
    • ½ cup corn kernels (fresh or frozen)
    • ½ cup diced tomatoes
    • ½ teaspoon cumin
    • ½ teaspoon smoked paprika
    • Salt and pepper to taste
    • ½ cup shredded cheese (cheddar, Monterey Jack, or mozzarella)

    Meat Filling:

    • 250 g ground beef, turkey, or chicken
    • 1 small onion, finely chopped
    • 1 clove garlic, minced
    • ½ teaspoon cumin
    • ½ teaspoon chili powder
    • Salt and pepper to taste
    • ½ cup shredded cheese

    Equipment

    • Air fryer
    • Knife and cutting board
    • Skillet (if cooking meat filling)
    • Mixing bowl

    Preparation Steps

    Step 1: Prepare the Peppers

    1. Wash the poblano peppers thoroughly.
    2. Slice each pepper lengthwise down one side and carefully remove the seeds and membranes.
    3. Brush the peppers lightly with olive oil and season with salt and pepper.
    4. Set aside while preparing the filling.

    Step 2: Prepare the Filling

    For Vegetarian Filling:

    1. In a mixing bowl, combine cooked rice, black beans, corn, diced tomatoes, cumin, smoked paprika, salt, and pepper.
    2. Stir in half of the shredded cheese.

    For Meat Filling:

    1. Heat a skillet over medium heat and add a small amount of oil.
    2. Sauté onions and garlic until fragrant.
    3. Add the ground meat and cook until browned, breaking it up with a spatula.
    4. Season with cumin, chili powder, salt, and pepper.
    5. Remove from heat and stir in half of the shredded cheese.

    Step 3: Stuff the Peppers

    1. Spoon the filling into each poblano pepper, pressing gently to pack it without overstuffing.
    2. Sprinkle the remaining cheese on top of each stuffed pepper.

    Air Frying Instructions

    Step 4: Preheat the Air Fryer

    • Preheat the air fryer to 180°C (360°F) for 3–5 minutes.

    Step 5: Cook the Peppers

    1. Place the stuffed peppers in the air fryer basket in a single layer.
    2. Air fry at 180°C (360°F) for 12–15 minutes until the peppers are tender and the cheese is melted and lightly golden.
    3. If the tops are browning too quickly, loosely cover them with aluminum foil.

    Serving Instructions

    Step 6: Serve

    1. Remove the peppers from the air fryer and let them rest for 2–3 minutes.
    2. Garnish with chopped fresh cilantro, a squeeze of lime, or a dollop of sour cream or Greek yogurt.
    3. Serve as a main dish or alongside a fresh salad or rice.

    Tips for Best Results

    • Choose large, firm poblano peppers for easy stuffing.
    • Dry the peppers well before brushing with oil to achieve slight crispiness.
    • Do not overstuff; leave a little space for the cheese to melt.
    • Check doneness at 12 minutes; cooking times may vary depending on pepper size and air fryer model.

    Storage and Reheating

    • Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
    • Reheat in the air fryer at 170°C (340°F) for 3–5 minutes to refresh the texture.

  • Creamy Garlic Butter Scallops

    Creamy Garlic Butter Scallops

    Creamy garlic butter scallops are a rich yet elegant seafood dish featuring tender, pan-seared scallops coated in a smooth, flavorful garlic butter cream sauce. This recipe balances the natural sweetness of scallops with savory garlic, butter, and cream, making it perfect for a special dinner or restaurant-style meal at home. Despite its luxurious taste, it is quick and straightforward to prepare.

    Ingredients

    For the Scallops

    • 500 g sea scallops (dry-packed preferred)
    • ½ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 1 tablespoon olive oil

    For the Garlic Butter Sauce

    • 3 tablespoons unsalted butter
    • 5 cloves garlic, finely minced
    • ½ cup heavy cream
    • ¼ cup chicken broth or seafood stock
    • ¼ cup freshly grated Parmesan cheese
    • ½ teaspoon Italian seasoning or dried thyme
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon chopped fresh parsley

    Equipment

    • Large skillet or frying pan
    • Paper towels
    • Tongs or spatula

    Preparation Steps

    Step 1: Prepare the Scallops

    1. Remove the scallops from the refrigerator and pat them completely dry using paper towels.
    2. Season both sides evenly with salt and black pepper.
    3. Allow the scallops to sit at room temperature for about 10 minutes before cooking to ensure even searing.

    Cooking Instructions

    Step 2: Sear the Scallops

    1. Heat olive oil in a large skillet over medium-high heat.
    2. Once the pan is hot, carefully place the scallops in a single layer, leaving space between each one.
    3. Cook for 2–3 minutes on one side without moving them, until a golden-brown crust forms.
    4. Flip the scallops and cook for another 1–2 minutes until just opaque in the center.
    5. Remove the scallops from the pan and set aside on a plate.

    Step 3: Prepare the Garlic Butter Sauce

    1. Reduce the heat to medium.
    2. Add butter to the same skillet and allow it to melt.
    3. Add minced garlic and sauté for 30–45 seconds until fragrant, being careful not to burn it.
    4. Pour in the chicken broth and let it simmer for 2–3 minutes, scraping up any browned bits from the pan.
    5. Stir in the heavy cream and Italian seasoning.
    6. Simmer gently for 3–5 minutes until the sauce thickens slightly.
    7. Add Parmesan cheese and stir until melted and smooth.
    8. Stir in lemon juice and adjust seasoning with salt and pepper if needed.

    Step 4: Combine and Finish

    1. Return the scallops to the skillet.
    2. Spoon the sauce over the scallops and let them simmer gently for 1–2 minutes to absorb the flavors.
    3. Remove from heat and sprinkle with chopped parsley.

    Serving Suggestions

    • Serve hot over pasta, rice, or mashed potatoes.
    • Pair with steamed vegetables or a fresh green salad.
    • Garnish with extra Parmesan cheese or fresh herbs if desired.

    Tips for Best Results

    • Use dry-packed scallops for better searing and flavor.
    • Ensure the pan is very hot before adding scallops.
    • Do not overcrowd the pan; cook in batches if necessary.
    • Avoid overcooking scallops to keep them tender.

    Storage and Reheating

    • Store leftovers in an airtight container in the refrigerator for up to 2 days.
    • Reheat gently over low heat to prevent the scallops from becoming rubbery.
  • Grilled Ham and Cheese in the Air Fryer

    Grilled Ham and Cheese in the Air Fryer

    Introduction

    Grilled ham and cheese made in the air fryer is a quick, easy, and satisfying meal with perfectly toasted bread and a warm, melty cheese center. The air fryer delivers even heat circulation, resulting in a crisp exterior without burning while ensuring the cheese melts thoroughly. This method is ideal for a fast breakfast, lunch, or light dinner.

    Ingredients

    • 4 slices sandwich bread (white, whole wheat, or sourdough)
    • 4 slices cheese (cheddar, Swiss, mozzarella, or American)
    • 4 slices cooked ham
    • 2 tablespoons softened butter or mayonnaise

    Equipment

    • Air fryer
    • Butter knife or spoon

    Preparation Steps

    Step 1: Assemble the Sandwiches

    1. Lay the bread slices flat on a clean surface.
    2. Spread butter or mayonnaise evenly on one side of each bread slice.
    3. Turn two slices butter-side down.
    4. Place one slice of cheese on each piece of bread.
    5. Add two slices of ham on top of the cheese.
    6. Add another slice of cheese over the ham.
    7. Top with the remaining bread slices, butter-side up.

    Air Frying Instructions

    Step 2: Preheat the Air Fryer

    • Preheat the air fryer to 190°C (375°F) for 3–4 minutes.

    Step 3: Cook the Sandwiches

    1. Place the sandwiches in the air fryer basket in a single layer.
    2. Air fry at 190°C (375°F) for 4–5 minutes.
    3. Carefully flip the sandwiches using tongs or a spatula.
    4. Continue cooking for another 3–5 minutes until the bread is golden brown and the cheese is fully melted.

    Serving Instructions

    Step 4: Serve

    1. Remove the sandwiches from the air fryer and let them rest for 1–2 minutes.
    2. Slice in half and serve warm.

    Tips for Best Results

    • Use cheese that melts well for best texture.
    • Do not overload the sandwich with fillings to ensure even cooking.
    • If the bread browns too quickly, reduce the temperature slightly.
    • Secure the sandwich with toothpicks if the bread is very light and tends to lift.

    Storage and Reheating

    • Grilled ham and cheese is best served fresh.
    • If reheating, place in the air fryer at 180°C (360°F) for 2–3 minutes.
  • Air fryer baked potato

    Air fryer baked potato

    Introduction

    Air fryer baked potatoes are crispy on the outside and fluffy on the inside, with a texture very similar to oven-baked potatoes but in less time. The circulating hot air crisps the skin beautifully while the inside becomes soft and tender. This method is simple, requires minimal ingredients, and produces consistent, delicious results every time.

    Ingredients

    • 4 medium russet potatoes
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • ½ teaspoon black pepper

    Equipment

    • Air fryer
    • Fork
    • Paper towels

    Preparation Steps

    Step 1: Prepare the Potatoes

    1. Wash the potatoes thoroughly under running water to remove dirt.
    2. Scrub the skins clean and pat them completely dry with paper towels.
    3. Use a fork to poke holes all over each potato, about 6–8 times. This allows steam to escape during cooking.

    Step 2: Season the Potatoes

    1. Place the potatoes in a bowl.
    2. Drizzle olive oil over the potatoes and rub it evenly over the skins.
    3. Sprinkle salt and black pepper evenly on all sides.

    Air Frying Instructions

    Step 3: Preheat the Air Fryer

    • Preheat the air fryer to 200°C (400°F) for 3–5 minutes.

    Step 4: Cook the Potatoes

    1. Place the potatoes in the air fryer basket in a single layer.
    2. Air fry at 200°C (400°F) for 35–45 minutes, turning them halfway through cooking.
    3. Cooking time may vary depending on the size of the potatoes.

    Step 5: Check Doneness

    1. Insert a knife or skewer into the center of a potato.
    2. It should slide in easily with no resistance.
    3. If needed, continue cooking in 5-minute increments until fully tender.

    Serving Instructions

    Step 6: Serve

    1. Remove the potatoes from the air fryer and let them rest for 2–3 minutes.
    2. Slice open each potato lengthwise.
    3. Fluff the inside with a fork.
    4. Add desired toppings such as butter, sour cream, cheese, chives, or bacon.

    Tips for Best Results

    • Russet potatoes work best due to their fluffy interior.
    • Drying the potatoes well ensures crispy skin.
    • For extra crispy skin, sprinkle a little extra salt before cooking.
    • Do not overcrowd the air fryer basket.

    Storage and Reheating

    • Store leftover baked potatoes in an airtight container in the refrigerator for up to 3 days.
    • Reheat in the air fryer at 180°C (360°F) for 5–7 minutes to restore crispiness.
  • Garlic butter steak and potato

    Garlic butter steak and potato

    Introduction

    Garlic butter steak and potatoes is a hearty, comforting meal that combines tender, juicy steak with crispy, golden potatoes coated in rich garlic butter. This dish is packed with flavor, easy to prepare, and perfect for a satisfying lunch or dinner. Cooking everything in one pan allows the flavors to blend beautifully, resulting in a restaurant-quality meal at home.

    Ingredients

    For the Steak

    • 2 ribeye, sirloin, or strip steaks (about 2–2.5 cm thick)
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon paprika
    • ½ teaspoon garlic powder
    • 1 tablespoon olive oil

    For the Potatoes

    • 500 g baby potatoes or Yukon Gold potatoes
    • 2 tablespoons olive oil
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • ½ teaspoon dried rosemary or thyme

    For the Garlic Butter

    • 4 tablespoons unsalted butter
    • 5 cloves garlic, finely minced
    • 1 teaspoon fresh thyme or rosemary, finely chopped
    • 1 tablespoon chopped fresh parsley

    Equipment

    • Large heavy-bottom skillet or cast-iron pan
    • Tongs
    • Knife and cutting board

    Preparation Steps

    Step 1: Prepare the Potatoes

    1. Wash the potatoes thoroughly. If using large potatoes, cut them into bite-sized cubes.
    2. Place the potatoes in a pot of salted water and bring to a boil.
    3. Parboil for 8–10 minutes until just fork-tender.
    4. Drain the potatoes and let them steam-dry for a few minutes.

    Step 2: Season the Steak

    1. Pat the steaks dry with paper towels.
    2. Season both sides generously with salt, black pepper, paprika, and garlic powder.
    3. Let the steaks rest at room temperature for 15–20 minutes before cooking.

    Cooking Instructions

    Step 3: Cook the Potatoes

    1. Heat olive oil in a large skillet over medium-high heat.
    2. Add the parboiled potatoes in a single layer.
    3. Season with salt, black pepper, and dried rosemary or thyme.
    4. Cook for 10–12 minutes, turning occasionally, until golden brown and crispy on all sides.
    5. Transfer the potatoes to one side of the pan or remove and set aside.

    Step 4: Sear the Steak

    1. Increase the heat to high and add the remaining olive oil if needed.
    2. Place the steaks in the hot pan and sear for 3–4 minutes on one side without moving them.
    3. Flip the steaks and cook for another 3–4 minutes for medium-rare, or adjust time to preferred doneness.
    4. Reduce the heat to medium.

    Step 5: Add Garlic Butter

    1. Add butter, minced garlic, and fresh herbs to the pan.
    2. Once the butter melts, tilt the pan slightly and spoon the garlic butter over the steaks repeatedly for 1–2 minutes.
    3. Return the potatoes to the pan if they were removed, tossing them in the garlic butter.

    Resting and Serving

    Step 6: Rest the Steak

    1. Remove the steaks from the pan and place them on a plate.
    2. Let them rest for 5 minutes to allow the juices to redistribute.

    Step 7: Serve

    1. Slice the steaks against the grain.
    2. Serve with the garlic butter potatoes, spooning extra garlic butter from the pan over the top.
    3. Garnish with chopped parsley.

    Tips for Best Results

    • Use a heavy pan for a better sear.
    • Always let the steak rest after cooking for maximum juiciness.
    • Do not overcrowd the pan when cooking potatoes.
    • Adjust garlic quantity according to taste.

    Storage and Reheating

    • Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat gently in a skillet over low heat with a small amount of butter.
  • Crustless Quiche

    Crustless Quiche

    Crustless quiche is a light, protein-rich dish that delivers all the flavor and creaminess of traditional quiche without the added calories and carbs from a pastry crust. It is simple to prepare, highly customizable, and perfect for breakfast, brunch, lunch, or a light dinner. By baking the filling directly in the pan, the eggs and dairy set into a soft, custard-like texture with a lightly golden top.

    Ingredients

    Base Ingredients

    • 6 large eggs
    • 1 cup milk (low-fat or whole, depending on preference)
    • ½ cup plain Greek yogurt or light cream
    • 1 cup shredded cheese (cheddar, mozzarella, Swiss, or feta)
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • ¼ teaspoon paprika or nutmeg

    Vegetable and Filling Options

    Choose any combination totaling about 1½ to 2 cups:

    • ½ cup chopped onion
    • ½ cup bell peppers
    • ½ cup mushrooms, sliced
    • ½ cup spinach, chopped
    • ½ cup zucchini, grated and squeezed dry
    • ½ cup cherry tomatoes, halved

    Protein Options (Optional)

    • ½ cup cooked chicken, diced
    • ½ cup cooked turkey or ham, chopped
    • ½ cup cooked bacon, crumbled
    • ½ cup smoked salmon

    For Cooking

    • 1 tablespoon olive oil or butter
    • Non-stick cooking spray or extra oil for greasing the pan

    Equipment

    • 8-inch or 9-inch baking dish or pie pan
    • Mixing bowls
    • Whisk
    • Skillet

    Preparation Steps

    Step 1: Prepare the Fillings

    1. Preheat the oven to 180°C (350°F).
    2. Heat olive oil or butter in a skillet over medium heat.
    3. Add onions and cook until soft and translucent.
    4. Add other vegetables (except spinach) and sauté until most of the moisture has evaporated.
    5. Stir in spinach and cook just until wilted.
    6. Remove from heat and allow the vegetables to cool slightly.

    Step 2: Prepare the Egg Mixture

    1. In a large bowl, crack the eggs and whisk until well combined.
    2. Add milk, Greek yogurt or cream, salt, black pepper, and paprika or nutmeg.
    3. Whisk until the mixture is smooth and slightly frothy.
    4. Stir in shredded cheese, reserving a small amount for the top if desired.

    Step 3: Assemble the Quiche

    1. Grease the baking dish thoroughly with cooking spray or oil.
    2. Spread the cooked vegetables and protein evenly in the dish.
    3. Pour the egg mixture over the fillings, ensuring everything is evenly distributed.
    4. Sprinkle reserved cheese on top.

    Baking Instructions

    Step 4: Bake the Quiche

    1. Place the dish on the center rack of the oven.
    2. Bake at 180°C (350°F) for 35–45 minutes.
    3. The quiche is done when the center is set and a knife inserted comes out clean.
    4. The top should be lightly golden.

    Step 5: Rest Before Serving

    1. Remove the quiche from the oven.
    2. Let it rest for 10 minutes before slicing.
    3. This allows the quiche to firm up and makes cutting easier.

    Serving Suggestions

    • Serve warm or at room temperature.
    • Pair with a fresh green salad or roasted vegetables.
    • Enjoy for breakfast, brunch, or a light dinner.

    Tips for Best Results

    • Always cook vegetables first to remove excess moisture.
    • Use full-fat dairy for richer texture or low-fat for a lighter version.
    • Avoid overbaking to prevent a rubbery texture.
    • Customize with herbs such as thyme, parsley, or chives.

    Storage and Reheating

    • Store leftovers in an airtight container in the refrigerator for up to 4 days.
    • Reheat in the oven at 170°C (340°F) for 10 minutes or microwave individual slices.