Recipes

Tarragon Turkey Tenderloins with Baby Potatoes

Tarragon Turkey Tenderloins with Baby Potatoes

Tender turkey with a hint of tarragon, served with crispy baby potatoes for a hearty meal.
Couverts6
Preparation time:50 minutes
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Equipment

Ingredients

  • 2 pounds turkey tenderloins
  • 2 teaspoons olive oil
  • Salt and ground black pepper to taste
  • 1 teaspoon smoked paprika
  • 2 tablespoons dry white wine
  • 1 tablespoon fresh tarragon leaves chopped
  • 1 pound baby potatoes rubbed

Instructions

  • Brush the turkey tenderloins with 1 teaspoon of olive oil.
  • Season with salt, black pepper, and smoked paprika.
  • Add the white wine and chopped tarragon leaves to the turkey.
  • Place the turkey tenderloins in the Air Fryer and cook at 350°F for 30 minutes, flipping halfway through.
  • Let rest for 5 to 9 minutes before slicing.
  • Spritz the sides and bottom of the Air Fryer basket with the remaining teaspoon of olive oil.
  • Preheat the Air Fryer to 400°F and cook the baby potatoes for 15 minutes.
  • Serve the turkey tenderloins with the baby potatoes and enjoy!

Notes & Wine Advice

Wine Advice
Pair with a dry white wine like Sauvignon Blanc or Chardonnay to complement the tarragon and white wine flavors.

Nutrition values

Calories: 317 kcal | koolhydraten: 14.2 g | Eiwitten: 45.7 g | Vet: 7.4 g | Suiker: 1.1 g
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Course; Air fryer / Turkey
Cuisine; International / Global
Diets; Flexitarian

Crunchy Munchy Chicken Tenders with Peanuts

Crunchy Munchy Chicken Tenders with Peanuts

Crispy chicken tenders coated in a crunchy, spicy peanut topping for a savory delight.
Couverts4
Preparation time:25 minutes
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Equipment

Ingredients

  • 1 ½ pounds chicken tenderloins
  • 2 tablespoons peanut oil
  • 1/2 cup tortilla chips crushed
  • Sea salt and ground black pepper to taste
  • 1/2 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 2 tablespoons peanuts roasted and roughly chopped

Instructions

  • Preheat your Air Fryer to 360°F.
  • Brush the chicken tenderloins with peanut oil on all sides.
  • In a mixing bowl, combine the crushed tortilla chips, salt, black pepper, garlic powder, and red pepper flakes.
  • Dredge each chicken tenderloin in the breading, shaking off any excess coating.
  • Place the breaded chicken tenderloins in the Air Fryer basket.
  • Cook for 12 to 13 minutes, or until the chicken is no longer pink in the center and an instant-read thermometer reads at least 165°F.
  • Work in batches if needed.
  • Serve garnished with roasted peanuts and enjoy!

Notes & Wine Advice

Wine Advice
Pair with a light, fruity wine like a Riesling or a chilled sparkling water with a lime twist to complement the spicy crunch.

Nutrition values

Calories: 343 kcal | koolhydraten: 10.6 g | Eiwitten: 36.8 g | Vet: 16.4 g | Suiker: 1 g
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Course; Air fryer / Chicken
Cuisine; International / Global
Diets; Flexitarian

Easy Hot Chicken Drumsticks

Easy Hot Chicken Drumsticks

Spicy, saucy chicken drumsticks with a zesty kick for an easy and flavorful meal.
Couverts6
Preparation time:39 minutes
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Equipment

Ingredients

  • Sauce:
  • 6 ounces hot sauce
  • 3 tablespoons olive oil
  • 3 tablespoons tamari sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Instructions

  • Spritz the sides and bottom of the Air Fryer basket with nonstick cooking spray.
  • Place the chicken drumsticks in the basket and cook at 380°F for 35 minutes, flipping them halfway through.
  • While the chicken cooks, heat the hot sauce, olive oil, tamari sauce, thyme, and oregano in a pan over medium-low heat.
  • Set aside once warmed.
  • Once the drumsticks are cooked, drizzle the sauce over them and toss to coat well.
  • Serve hot and enjoy!

Notes & Wine Advice

Wine Advice
Pair with a light, crisp beer or a dry white wine like Sauvignon Blanc to balance the heat.

Nutrition values

Calories: 280 kcal | koolhydraten: 2.6 g | Eiwitten: 24.1 g | Vet: 18.7 g | Suiker: 1.4 g
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Course; Air fryer / Chicken
Cuisine; International / Global
Diets; Flexitarian

Chinese-Style Sticky Turkey Thighs

Chinese-Style Sticky Turkey Thighs

Succulent turkey thighs coated in a sticky, flavorful sauce for a quick and tasty meal.
Couverts6
Preparation time:35 minutes
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Equipment

Ingredients

  • 1 tablespoon sesame oil
  • 2 pounds turkey thighs
  • 1 teaspoon Chinese Five-spice powder
  • 1 teaspoon pink Himalayan salt
  • 1/4 teaspoon Sichuan pepper
  • 6 tablespoons honey
  • 1 tablespoon Chinese rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon mustard

Instructions

  • Preheat your Air Fryer to 360°F.
  • Brush sesame oil over the turkey thighs and season with Chinese Five-spice powder, pink Himalayan salt, and Sichuan pepper.
  • Place turkey thighs in the Air Fryer and cook for 23 minutes, turning over once or twice for even cooking.
  • Work in batches if necessary.
  • While the turkey cooks, combine honey, Chinese rice vinegar, soy sauce, sweet chili sauce, and mustard in a preheated wok over medium-high heat.
  • Stir and cook until the sauce reduces by about one-third.
  • Add the cooked turkey thighs to the wok and gently stir to coat them evenly with the sticky sauce.
  • Let the turkey rest for 10 minutes before slicing and serving.
  • Enjoy!

Notes & Wine Advice

Wine Advice
Pair with a dry Riesling or Pinot Noir to complement the sweet and savory flavors of the sauce.

Nutrition values

Calories: 279 kcal | koolhydraten: 19 g | Eiwitten: 27.7 g | Vet: 10.1 g | Suiker: 17.9 g
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Course; Air fryer / Turkey
Cuisine; China
Diets; Flexitarian

Pretzel-Crusted Chicken with Spicy Mustard Sauce

Pretzel-Crusted Chicken with Spicy Mustard Sauce

Crispy pretzel-crusted chicken bites served with a zesty, spicy mustard sauce for a quick and delicious meal.
Couverts6
Preparation time:20 minutes
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Equipment

Ingredients

  • 2 eggs
  • 1 ½ pounds chicken breasts boneless, skinless, cut into bite-sized chunks
  • 1/2 cup crushed pretzels
  • 1 teaspoon shallot powder
  • 1 teaspoon paprika
  • Sea salt and ground black pepper to taste
  • 1/2 cup vegetable broth
  • 1 tablespoon cornstarch
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 2 garlic cloves chopped
  • 1 jalapeno pepper minced
  • 1 teaspoon yellow mustard

Instructions

  • Preheat your Air Fryer to 390°F.
  • In a mixing bowl, whisk the eggs until frothy, then coat the chicken chunks in the whisked eggs.
  • In another bowl, mix the crushed pretzels, shallot powder, paprika, salt, and pepper.
  • Coat the chicken chunks in the pretzel mixture.
  • Place the coated chicken pieces in the Air Fryer basket.
  • Cook for 12 minutes, shaking the basket halfway through.
  • Meanwhile, whisk together the vegetable broth, cornstarch, Worcestershire sauce, tomato paste, and apple cider vinegar.
  • Preheat a cast-iron skillet over medium heat.
  • Heat olive oil, then sauté garlic and jalapeno pepper for 30 to 40 seconds, stirring frequently.
  • Add the cornstarch mixture to the skillet and simmer until slightly thickened.
  • Add the air-fried chicken and mustard to the skillet; simmer for an additional 2 minutes or until heated through.
  • Serve immediately and enjoy!

Notes & Wine Advice

Wine Advice
Pair with a crisp Chardonnay or light Riesling to balance the mustard’s heat and complement the pretzel crust.

Nutrition values

Calories: 357 kcal | koolhydraten: 20.3 g | Eiwitten: 28.1 g | Vet: 17.6 g | Suiker: 2.8 g
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Course; Air fryer / Chicken
Cuisine; International / Global
Diets; Flexitarian

Award-Winning New York Bowl of Red

Award-Winning New York Bowl of Red

This award-winning New York chili, crafted by a chili cook-off champion, combines tender brisket, bold spices, and a touch of heat for an unforgettable dish.
Couverts6
Preparation time:4 hours
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Equipment

  • Large enameled cast-iron casserole
  • small dry skillet
  • Spice mill or mortar

Ingredients

  • 1 1/2 teaspoons cumin seeds
  • 5 pounds trimmed beef brisket cut into 1-inch cubes
  • Salt and freshly ground pepper
  • 6 garlic cloves minced
  • 4 medium jalapenos finely chopped
  • 2 medium onions finely chopped
  • 1/2 cup commercial chili powder or Reno Red Chili Mix
  • 3 tablespoons pure red mild chile powder such as dark New Mexico
  • 1 1/2 teaspoons ground coriander
  • 4 cups beef stock or canned broth
  • 1 35 oz. can Italian peeled tomatoes, coarsely chopped with juices
  • 1 1/2 teaspoons dried oregano crumbled
  • 1/2 pound coarsely ground beef chuck
  • 2 scallions white and tender portions thinly sliced, for garnish

Instructions

  • Toast Cumin Seeds: In a small dry skillet, toast the cumin seeds over moderate heat, stirring constantly, until fragrant, about 2 minutes.
  • Grind the toasted cumin seeds in a spice mill or mortar.
  • Brown Brisket: Heat a large enameled cast-iron casserole.
  • Season the brisket cubes with salt and pepper.
  • Working in batches, add the meat to the casserole and cook over moderately high heat until browned all over, about 8 minutes per batch.
  • Transfer each batch to a large plate.
  • Sauté Aromatics: Add the garlic, jalapenos, and onions to the casserole.
  • Cook over moderate heat, stirring occasionally, until softened, about 4 minutes.
  • Add Spices: Add the chili powder, pure red chile powder, ground coriander, and half of the ground cumin to the casserole.
  • Cook, stirring, for 2 minutes.
  • Simmer Brisket: Return the browned brisket to the casserole.
  • Add the beef stock, tomatoes with their juices, and oregano.
  • Bring to a boil over moderate heat, then lower the heat and simmer gently, stirring occasionally, for 3 hours.
  • Add Ground Beef: Stir in the ground beef chuck, season with salt, and cook until the brisket is tender and the sauce has thickened, about 1 hour longer.
  • Finish with Cumin: Stir in the remaining ground cumin and simmer for 15 minutes.
  • Serve: Garnish with sliced scallions and serve hot.

Notes & Wine Advice

Wine Advice:
Pair this classic chili with a medium-bodied red wine such as Merlot or Zinfandel. The wine’s fruity notes and moderate tannins will complement the rich and savory flavors of the chili.

Nutrition values

Calories: 500 kcal | koolhydraten: 15 g | Eiwitten: 40 g | Vet: 30 g | Suiker: 6 g
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Course; Beef / Chili / Main Course
Cuisine; American

Aunt Linda’s Classic Hearty Chili

Aunt Linda’s Classic Hearty Chili

This classic chili combines ground beef, kidney beans, and stewed tomatoes, simmered to perfection with a blend of spices, making it a crowd-pleaser for any occasion.
Couverts25
Preparation time:2 hours
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Equipment

  • Large pot

Ingredients

  • 2 pounds ground beef or sausage
  • 1 small onion chopped
  • 1 to 2 packages Chili-O seasoning mix or other brand
  • 2 cans 10 oz. each tomato soup
  • 1 can water adjust to desired thickness
  • 2 cans 16 oz. each kidney beans with juice
  • 2 cans 16 oz. each stewed tomatoes with juice

Instructions

  • Brown Meat: In a large pot over medium heat, cook the ground beef or sausage with the chopped onion until the meat is browned and the onion is translucent.
  • Drain any excess fat.
  • Add Seasoning: Stir in the Chili-O seasoning mix, ensuring the meat is evenly coated.
  • Combine Ingredients: Add the tomato soup, water, kidney beans with their juice, and stewed tomatoes with their juice to the pot.
  • Stir well to combine.
  • Simmer: Bring the mixture to a simmer over medium heat.
  • Reduce the heat to low and let it simmer, uncovered, for 2 hours, stirring occasionally to prevent sticking.
  • Serve: Once the chili has thickened and the flavors have melded, ladle into bowls and serve hot.

Notes & Wine Advice

Wine Advice:
Pair this hearty chili with a medium-bodied red wine such as Merlot or Zinfandel. The wine’s fruity notes and moderate tannins will complement the rich and savory flavors of the chili, enhancing your dining experience.

Nutrition values

Calories: 250 kcal | koolhydraten: 20 g | Eiwitten: 15 g | Vet: 15 g | Suiker: 8 g
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Course; Beef / Chili / Main Course / Stew
Cuisine; American

Arizona Desert Chili with Bold Flavors

Arizona Desert Chili with Bold Flavors

A hearty, flavor-packed chili with tender beef and just the right kick, perfect for cozy dinners or gatherings.
Couverts6
Preparation time:1 hour 15 minutes
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Equipment

  • large heavy skillet

Ingredients

  • 2 tablespoons vegetable oil
  • 3 garlic cloves chopped
  • 2 onions chopped
  • 1 green bell pepper chopped
  • 3 pounds beef chopped (not ground)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 3 tablespoons chili powder
  • 10 tomatoes peeled and chopped
  • 2 jalapeno peppers chopped (optional)
  • 1 can beer

Instructions

  • Saute Aromatics: Heat vegetable oil in a large heavy skillet over medium heat.
  • Add chopped garlic, onions, and green bell pepper.
  • Saute until soft, about 5-7 minutes.
  • Brown Beef: Add chopped beef to the skillet and lightly brown on all surfaces.
  • Season and Simmer: Sprinkle ground cumin, ground oregano, and chili powder over the beef mixture.
  • Stir well to combine.
  • Add the peeled and chopped tomatoes, chopped jalapeno peppers (if using), and the can of beer.
  • Simmer: Reduce the heat to low and simmer the chili for 1 hour or slightly longer, stirring occasionally.
  • Cover the skillet, leaving it slightly tilted to allow steam to escape.
  • Check often, stirring to prevent sticking.
  • Skim off any excess fat.
  • Rest: Once cooking is complete, remove from heat and allow the chili to sit, tightly covered, for about an hour before serving.

Notes & Wine Advice

Wine Advice
Pair this flavorful chili with a bold and robust red wine such as Cabernet Sauvignon or Zinfandel.

Nutrition values

Calories: 450 kcal | koolhydraten: 20 g | Eiwitten: 35 g | Vet: 30 g | Suiker: 10 g
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Course; Beef / Chili / Main Course
Cuisine; American
Diets; Gluten-Free / Low Carb

Savory Chicken Delight with Creamy Bell Peppers

Savory Chicken Delight with Creamy Bell Peppers

A flavorful chicken dish layered with creamy soup and colorful bell peppers, perfect for a comforting main course that’s easy to prepare and share.
Couverts6
(plus marinating time) 1 hour 30 minutes
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Equipment

Ingredients

  • 15-20 pieces of chicken cut up
  • 1 can 10.5 ounces cream of chicken soup
  • 1 can 10.5 ounces cream of celery soup
  • 1 green bell pepper sliced
  • 1 red or yellow bell pepper sliced
  • 1 can water

Instructions

  • Marinate Chicken: Wash the chicken pieces and season them with pepper and your favorite seasoning salt.
  • Refrigerate the seasoned chicken overnight to allow the flavors to marinate.
  • Preheat Oven: Preheat the oven to 350°F (175°C).
  • Prepare Soup Mixture: In a mixing bowl, combine the cream of chicken soup, cream of celery soup, and water.
  • Mix well until smooth.
  • Prepare Peppers: Slice the green bell pepper, red bell pepper, or yellow bell pepper into thin slices.
  • Set aside.
  • Assemble Chicken Dish: Place the marinated chicken pieces in a large baking dish.
  • Arrange the sliced peppers over the chicken.
  • Pour Soup Mixture: Pour the prepared soup mixture evenly over the chicken and peppers in the baking dish.
  • Bake: Place the baking dish in the preheated oven and bake for about 1 hour and 15 minutes, or until the chicken is cooked through and the sauce is bubbly.
  • Serve: Once baked, remove the chicken delight from the oven.
  • Serve hot, accompanied by your favorite side dishes.

Notes & Wine Advice

Wine Advice
Pair this hearty chicken delight with a medium-bodied red wine such as Merlot or a light-bodied white wine like Sauvignon Blanc.

Nutrition values

Calories: 350 kcal | koolhydraten: 15 g | Eiwitten: 25 g | Vet: 25 g | Suiker: 4 g
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Course; Chicken / Main Course
Cuisine; American

Grilled Teriyaki Chicken Bliss

Grilled Teriyaki Chicken Bliss

This flavorful grilled teriyaki chicken, marinated to perfection with soy, ginger, and sake, brings a taste of Japan right to your table.
Couverts4
(including marinating time) 1 hour 30 minutes
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Equipment

  • grill

Ingredients

  • 1 whole chicken cut up, or 2 pounds teriyaki beef or top sirloin steak, sliced thin
  • 2 teaspoons grated fresh ginger
  • 1 clove garlic chopped fine
  • 1 medium onion chopped
  • 1/3 cup soy sauce
  • 1/4 cup sugar
  • 1/4 cup sake or substitute with dry sherry or rice vinegar

Quick Teriyaki Marinade

  • 1 cup soy sauce
  • 1 1/4 – 1 1/2 cups brown sugar
  • 1 teaspoon oyster sauce
  • 1 teaspoon mirin sweet rice wine
  • 1 clove garlic chopped
  • Grated fresh ginger

Instructions

  • Prepare Marinade: In a saucepan, combine grated fresh ginger, chopped garlic, onion, soy sauce, sugar, and sake.
  • Cook over low heat until the sugar dissolves.
  • Let cool.
  • Marinate Meat: Place the chicken or beef in a shallow dish and pour the cooled marinade over.
  • Marinate in the fridge for at least 1 hour (30 minutes for the Quick Teriyaki Marinade).
  • Preheat Grill: Preheat your grill to medium-high heat.
  • Cook Meat: Remove meat from the marinade and grill over charcoal or a grill, basting often with remaining marinade.
  • Chicken takes about 20-25 minutes, beef should be grilled to your desired doneness.
  • Serve: Transfer to a serving platter and enjoy hot with your favorite side dishes.

Notes & Wine Advice

Wine Advice
Pair with a light-bodied red wine like Pinot Noir or a medium-bodied white wine such as Riesling to enhance the savory-sweet teriyaki flavors.

Nutrition values

Calories: 300 kcal | koolhydraten: 25 g | Eiwitten: 30 g | Vet: 6 g | Suiker: 20 g
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Course; Chicken / Main Course
Cuisine; Japanese
Diets; Gluten-Free