great snacks

This edamame-kale dip is highly addictive! It's delicious with either crackers or crudités and especially nice as a spread on a sandwich.

Edamame And Kale Dip

kale

garlic

edamame (defrosted (about 9 ounces))

lemon zest

juice lemon

salt

½ Jalapeño pepper (minced)

olive oil

Edamame and Kale Dip

Bring 4 quarts of water to a boil. While holding the end of the stems, lower the bunch of kale into the boiling water for about 30 to 40 seconds. Rinse the kale with cold water and drain it well in a colander. When the kale is cool enough to touch, squeeze out as much liquid as you can from the leaves. Coarsely chop the kale leaves.

Drop the clove of garlic into the food processor through the feed tube with the processor already running. When the garlic is finely chopped, add the edamame, kale, lemon zest, lemon juice, salt, Jalapeño pepper and canola oil in a food processor.

Process until smooth. Season to taste with salt and transfer the finished dip to a bowl.

Serve immediately or chill in the refrigerator. Serve with pita chips, sesame or flax seed crackers.

This edamame-kale dip is highly addictive. It's delicious with either crackers or crudités and especially nice as a spread on a sandwich.

Full Recipe here: https://bluejeanchef.com/recipes/edamame-kale-dip/

Edamame Kale Dip

Air Fryer Zucchini Fries are a lighter and lower carb option than regular French fries. Only a small amount of oil is needed for crispy fries.

Zucchini Fries

mayonnaise

juice of ½ lemon

salt and pepper

flour

eggs, (beaten)

breadcrumbs

zucchini,

To make the aioli, combine the roasted garlic, mayonnaise, olive oil and lemon juice in a bowl and whisk well. Season the aïoli with salt and pepper to taste.

Prepare the zucchini fries. Create a dredging station with three shallow dishes. Place the flour in the first shallow dish and season well with salt and freshly ground black pepper. Put the beaten eggs in the second shallow dish. In the third shallow dish, combine the breadcrumbs, salt and pepper. Dredge the zucchini sticks, coating with flour first, then dipping them into the eggs to coat, and finally tossing in breadcrumbs. Shake the dish with the breadcrumbs and pat the crumbs onto the zucchini sticks gently with your hands so they stick evenly.

Place the zucchini fries on a flat surface and let them sit at least 10 minutes before frying to let them dry out a little. Pre-heat the air fryer to 400ºF.

Spray the zucchini sticks with olive oil, and place them into the air-fryer basket in two layers, placing the second layer in the opposite direction to the first. Air-fry for 12 minutes turning and rotating the fries halfway through the cooking time. Spray with additional oil when you turn them over.

Serve zucchini fries warm with the roasted garlic aïoli.

If you love Outback Steakhouse’s Bloomin’ Onion® or Lone Star Steakhouse’s Texas Rose, you'll love this recipe for a Blooming Onion made in your air fryer!  The only trick is how to cut it, but I've got you covered with photos below.

Blooming Onion

Vidalia onion (peeled)

eggs

milk

black pepper

cayenne pepper

paprika

garlic powder

ketchup

Worcestershire sauce

onion powder

Cut off the top ½-inch of the onion, leaving the root end of the onion intact. Place the now flat, stem end of the onion down on a cutting board with the root end facing up. Make 16 slices around the onion, starting with your knife tip ½-inch away from the root so that you never slice through the root. Begin by making slices at 12, 3, 6 and 9 o’clock around the onion. Then make three slices down the onion in between each of the original four slices. Turn onion over, gently separate the onion petals, and remove the loose pieces of onion in the center.

Combine the eggs and milk in a bowl. In a second bowl, combine the flour, salt, black pepper, cayenne pepper, paprika, and garlic powder.

Pre-heat the air fryer to 350ºF.

Place the onion cut side up into a third empty bowl. Sprinkle the flour mixture all over the onion to cover it and get in between the onion petals. Turn the onion over to carefully shake off the excess flour and then transfer the onion to the empty flour bowl, again cut side up.

Pour the egg mixture all over the onion to cover all the flour. Let it soak for a minute in the mixture. Carefully remove the onion, tipping it upside down to drain off any excess egg, and transfer it to the empty egg bowl, again cut side up.

Finally, sprinkle the flour mixture over the onion a second time, making sure the onion is well coated and all the petals have the seasoned flour mixture on them. Carefully turn the onion over, shake off any excess flour and transfer it to a plate or baking sheet. Spray the onion generously with vegetable oil.

Transfer the onion, cut side up to the air fryer basket and air-fry for 25 minutes. The onion petals will open more fully as it cooks, so spray with more vegetable oil at least twice during the cooking time.

While the onion is cooking, make the dipping sauce by combining all the dip ingredients and mixing well. Serve the Blooming Onion as soon as it comes out of the air fryer with dipping sauce on the side.

If you love Outback Steakhouse’s Bloomin’ Onion® or Lone Star Steakhouse’s Texas Rose, you'll love this recipe for a Blooming Onion made in your air fryer! 

Recipe here: https://bluejeanchef.com/recipes/blooming-onion/

Air Fried Blooming Onion

A Monte Cristo sandwich is a “French toasted ham and cheese sandwich”. It has the sweet taste of French toast with the salty flavor of the ham and Swiss cheese to make a pretty divine combination. It’s traditionally served with powdered sugar and a fruit preserve, but there are so many variations of the sandwich that it’s really up to you how you’d like to serve it.

Monte Cristo Sandwich

half and half

vanilla extract

sourdough (white

Swiss cheese

deli ham

turkey

butter (melted)

sugar

raspberry jam (for serving)

Combine the egg, half and half and vanilla extract in a shallow bowl.

Place the bread on the counter. Build a sandwich with one slice of Swiss cheese, the ham, the turkey and then a second slice of Swiss cheese on one slice of the bread. Top with the other slice of bread and press down slightly to flatten.

Cut out a piece of aluminum foil about the same size as the bread and brush the foil with melted butter. Dip both sides of the sandwich in the egg batter. Let the batter soak into bread for about 30 seconds on each side. Then place the sandwich on the greased aluminum foil and transfer it to the air fryer basket. For extra browning, brush the top of the sandwich with melted butter. Air-fry at 350ºF for 10 minutes. Flip the sandwich over, brush with butter and air-fry for an additional 8 minutes.

Transfer the sandwich to a serving plate and sprinkle with powdered sugar. Serve with raspberry or blackberry preserves on the side.

Top 4 great snacks recipes from across the web

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Top Tags

Edamame And Kale Dip

Zucchini Fries

Blooming Onion

Monte Cristo Sandwich

Top 4 great snacks recipes from across the web

The most viewed great snacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Edamame And Kale Dip

Zucchini Fries

Blooming Onion

Monte Cristo Sandwich

The most viewed great snacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine