easy to make

Cooking frozen egg rolls in the air fryer is a total game changer! Once you try this quick and easy method, you&#039;ll never cook egg rolls any other way!

Frozen Egg Rolls in the Air Fryer

egg rolls

spray oil (see Notes)

green onion (for garnish, optional)

sesame oil (for garnish, optional)

soy sauce (for dipping, optional)

Spray air fryer basket lightly with oil. Place frozen egg rolls in a single layer in basket. Spray egg rolls lightly with oil. Insert basket into air fryer.

Turn heat to 340° Fahrenheit. Cook for 5 minutes. Flip egg rolls, then cook an additional 5 minutes.

Finish egg rolls by toasting at 400° Fahrenheit for 2 minutes. Remove from air fryer. If desired, drizzle egg rolls with sesame oil, garnish with green onions, and serve with soy sauce.

It is so easy to make whipped butter at home. We use whipped butter at home to top our freshly baked artisan bread and our morning toast. The whipped butter recipe  only takes a couple of minutes with the hardest part of the recipe being waiting for the butter to come to room temperature.

Whipped Butter Recipe

Stick Butter salted

half-and-half

Bring butter (1 stick) to room temperature.

Place the butter into a mixing bowl and add half-and-half (2 tbsp).

Mix with a hand mixer on low speed for 2 minutes.

Increase the mixer speed to high and mix for another 2 minutes until light and fluffy.

This Chinese chicken salad is packed with flavor, thanks to a delicious sesame-ginger dressing, crunchy veggies, mandarin oranges, and almonds. Did we mention it’s Whole30 and paleo?! It comes together super quickly and is a light but filling dinner or entree salad the whole fam will enjoy.

Chinese Chicken Salad (Whole30, Paleo)

lettuce

red cabbage

chicken (see Notes)

¾ cup jarred mandarin oranges (drained)

carrot

green onions

¼ cup sliced almonds (raw

rice wine vinegar (see Notes)

coconut aminos

sesame oil

olive oil

garlic (minced)

ginger (minced)

salt (to taste)

In large bowl, toss together lettuce, cabbage, chicken, mandarin oranges, carrots, green onions, and almonds.

In a small bowl, whisk together rice wine vinegar, coconut aminos, sesame oil, olive oil, garlic, ginger, and salt.

Drizzle dressing over salad. Toss to combine, then serve.

This is the easiest and the quickest salmon recipe you will ever find. 

Easy Glazed Salmon

Brown sugar

Pineapple juice

tbsp. Soy sauce

Salmon fillets

Cooking turkey bacon in the oven is a total game-changer! It&#039;s the best way to get crispy, perfect bacon each and every time you cook it. You&#039;ll never go back to stove-top bacon after you try this method.

How to Cook Turkey Bacon in the Oven

turkey bacon

Preheat oven to 400° Fahrenheit and place baking rack on top of baking sheet.

Place strips of bacon on baking rack, careful not to overlap. Bake 10 minutes, then flip bacon strips and bake another 10 minutes.

Remove from oven and place on paper towels to drain any remaining grease.

Warm and spicy kimchi jjigae is a beloved Korean dish. This version uses 100% plant-based ingredients, and is so yummy and flavorful!

Kimchi Jjigae - Vegan

tbsp cooking oil

tsp sesame oil

onion

garlic

kimchi

60 ml kimchi juice

tbsp gochujang (Korean hot sauce)

soy sauce

cabbage

shiitake mushrooms (dried

onions

Boiled the water, then pour the boiled water into a big bowl. Add the kombu and let sit for 15 minutes.

Slice the onion into chunks and mince the garlic cloves.

On a pot on medium heat, add the cooking oil and sesame oil. Add in the onion and garlic and stir for 1-2 minutes until the onion becomes transparent.

Add in 1 tbsp gochujang, 1 tbsp soy sauce, the kimchi and stir for 3 minutes.

Add in kimchi juice and kombu stock. Bring to a boil

Meanwhile, thinly slice the cabbage, mushroom and tofu.

Add the cabbage and mushroom to the pot and simmer for 7-10 minutes until softened.

Add in the tofu and sprinkle with some green onions and sesame seeds.

Serve the kimchi jjigae with a warm bowl of rice and enjoy!

https://www.youtube.com/watch?v=AwG-IGBtk-4

Vegan KIMCHI JJIGAE (Korean Kimchi Stew 🍲🥰)

It’s been really cold where I am, so I’ve been having a lot of comfort food. This dish is one of my faves, it’s so warm, nourishing and easy to make! It’s a staple in many Korean households, you can eat it with rice as one of the banchan (Korean side dishes). The toppings possibilities are endless, I especially love it with shiitake or enoki mushroom and soft tofu!

For the full recipe and ingredient list, click on the link on my bio or go to:

https://veggieanh.com/kimchi-jjigae/

Kimchi Jjigae 🥬 🍲 🌶 (vegan)

This drool-worthy recipe of an easy-to-make Keto salmon cake will help you meet your weight loss goals in the tastiest of ways.

Easy Keto Salmon Cakes

Pink salmon

Eggs

Jalapeño

Mayonnaise

tbsp. Red onion

Garlic powder

Salt

Black pepper

Avocado oil

Avocado

Sour cream

tbsp. Cilantro

Water

lemon Lemon juice

Satisfy your craving with our four-ingredient, quick and easy dessert cup. With layers of crushed cookie, strawberries and creamy yoghurt how can you say no?

Chocolate Layered Sweet Treat

Forticreme Complete (Chocolate)*

chocolate cookie

Greek style yoghurt

fresh strawberries, chopped

Into a parfait class spoon Forticreme Complete (Chocolate) to create base layer.

Top with crushed cookie and half the amount of strawberries.

Top with Greek style yoghurt.

Finish with remaining fresh strawberries.

Serve chilled.

This spicy Korean BBQ chicken rice bowl is a tasty, easy-to-make, hot summer dinner that can be whipped up in no time! The chicken is bold in flavor, while the crisp veggies help balance the bowl and keep each bite refreshing.

Spicy Korean BBQ Chicken Rice Bowl

gochujang ((Korean fermented red pepper paste))

sugar ((or

Tablespoon oil (,

Tablespoon gochugaru (coarse) ((Korean dry red pepper flakes))

Tablespoon toasted sesame oil

salt

black pepper ((optional))

chicken

white rice (,

head romaine lettuce (,

english cucumber (, washed and sliced)

avocado (, sliced)

⅓ red onion (, thinly sliced (optional))

Toasted sesame seed (, for garnish (optional))

In a large bowl, whisk together all of the ingredients for the marinade, except for the chicken. Taste the marinade to see if you&#39;d like it sweeter, spicier, or more salted.

Once satisfied with the marinade flavor, add the chicken thighs and mix until the chicken is well coated with the marinade. Set aside until ready to cook.*The marinade can be made a week ahead of time and the chicken can be marinaded up to 3-4 days ahead of time, as long it&#39;s properly stored and refrigerated.*

In a large fry pan, add a couple Tablespoons of vegetable oil and heat over medium heat. Once the oil is hot and starts to shimmer, place the marinated chicken thighs in the pan piece by piece to give each piece a good char and sear. DO NOT overcrowd the pan! Let the marinated chicken cook on each side for about 2 to 3 minutes, or until the chicken pieces are cooked through (165°F). Remove the the cooked chicken, along with all the juices and repeat until all marinated chicken are cooked.*Cooking time for the chicken will vary depending on the size of each piece of chicken and how cold they are.*

For the marinade and chicken:

Arrange the rice (or your preferred grain), romaine lettuce, carrots, cucumber, avocado, and cooked chicken in 4 bowls. Top each bowl with a sprinkle of toasted sesame seeds and enjoy while the rice and chicken are hot!

To assemble the bowl:

Machen Sie Ihren Lasagne-Abend mit diesen köstlichen Beilagen noch köstlicher! Von frischen Salaten bis hin zu käsigem Knoblauchbrot – finden Sie die perfekte Beilage zu Ihrer Lasagne, die Ihre Familie und Freunde nach Sekunden fragen wird.

Was mit Lasagne servieren

Simple Italian Salad

Nasturtium Salad

Italian Tomato Salad

Fluffy Garlic Butter Breadsticks

French Fries

Lemon Sautéed Spinach

Bruschetta

Easy Grilled Peppers & Bell Peppers

Radicchio Salad with Beans, Figs, and Walnuts

Stuffed Artichokes Italian Style

Sautéed Zucchini Recipe

Focaccia

Grilled Broccolini with Tahini Sauce

Italian Tomatoes

Easy Garlic Bread

Asparagus with Mediterranean Salsa

Air Fryer Vegetables

Kale and Brussels Sprout Salad

Chickpea and Tomato Salad

Rezept auswählen

Wählen Sie Ihre Lieblingsrezepte für Lasagne-Beilagen!

Zutaten organisieren

Organisieren Sie alle erforderlichen Zutaten für Ihre gewählte Lasagne-Beilage.

Zubereiten und servieren

Bereiten Sie Ihr Beilagenrezept vor und genießen Sie es.

Our Easy To Make Keto Tortilla Recipe with 0 Net Carbs is a Great Addition to all Keto Bread Selections. This Low Carb Tortilla is not made with Almond Flour but Famous Oat Fiber we all love and adore.

Keto Tortilla Recipe with 0 Net Carbs

2.5 Cups (250 grams) Shredded mozarella

Tablespoons (50 grams) Oat fiber

Prepare ingredients

Prepare your ingredients to make amazing keto and gluten-free tortillas. That is oat fiber, eggs, and mozzarella.

Heat up mozzarella

On your stove, heat up to mozzarella on medium heat. Using a wooden spoon, gently stir from time to time for all of the cheese to melt. Keep heating up until you have a smooth melted cheese.

Add oat fiber and eggs

Switch the heat off and add oat fiber. Blend it in. Add eggs and mix thoroughly. Keep mixing until you get a combined uniformed smooth dough. If you feel mozzarella needs to be melted again, switch the heat on low and keep blending.

Work out the dough

Once you have the dough similar to my in the video, place it all on a silicone rolling sheet and using your hands keep working the dough. As you see on the video, I stretch and fold the dough several times. Keep stretching and folding until you get a really smooth consistency. The process might take somewhere between 5 to 8 minutes.

Shape tortillas

Once you are happy with the consistency, split your dough into 8 pieces. That is how many I managed to make. If you want to make smaller or larger tortillas, decide on the amount. Using a roller, roll one piece into a round flat sheet. Shape your tortillas using either a round, sharp bowl or anything similar. Place each wrap onto a baking sheet covered with parchment paper. At this time, you can heat the oven to 350 Fahrenheit or 180 Celsius. Once you have all the tortillas ready, place them into a preheated oven and bake the tortillas for 8 to 10 minutes until you see the edges starting to brown. I managed to fit 4 tortillas on each baking sheet.

https://mediavine-res.cloudinary.com/video/upload/nah7z0bayipm8txeuk4g.mp4

Vibrant, heavenly Vegan Summer Rolls (also known as Vietnamese fresh spring rolls or rice paper rolls) paired with a bomb peanut sauce dipping sauce that will keep you coming back for more!

Vegan Summer Rolls (Vietnamese Fresh Spring Rolls)

12-15 rice paper sheets

400 g firm tofu

tbsp oil

g rice noodles

mango

avocados

cucumber

red bell peppers

coriander

g mint

tbsp crunchy peanut butter

ml water (add more to make it thinner)

lime

Squeeze the excess water out of the tofu. You can do this by placing the tofu in napkins/kitchen towel then place a heavy object on top for 10 minutes.

Meanwhile, wash the vegetables. Peel the carrots and mango. Cut the cucumber, carrot, lettuce, avocado, mango, and bell pepper into thin matchstick slices.

Cut the avocado in halves and remove the pit. Peel the avocado skin and thinly cut it into thin slices.

Cook the rice noodles in boiling water according to package instructions. For my noodles, I soak them in hot water for 8 minutes.

Fry the tofu in the oil until all sides are golden, the remove from the pan and set aside. Cut the tofu into thin slices.

Prepare some hot water in a deep plate. Put all the ingredients (veggies, herbs, rice noodles and tofu) and rice paper on a plate.

Prepping the ingredients

Combine all the sauce ingredients in a bowl and mix together. Put more water if you like a thinner consistency. 

Microwave the bowl for 1 minute to help the sauce thicken and mix together better. Add the peanut pieces on top for decoration.

Make the dipping sauce

Dip the rice paper in the water for a few seconds, remove and transfer it to a clean plate/cutting board.

Put a small amount of each ingredient on one edge of the rice paper, wrap in once, fold in the sides and keep rolling until you have a beautiful spring roll. (check the images above for instructions)

You can eat the spring rolls as it is, or cut them in half and enjoy with the dipping sauce

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