tangy

You will love the contrast between sweet and tangy in these low carb Lemon Bars!  With just two net carbs per serving, they are the perfect treat for your Keto, Low Carb, or Gluten Free diet!

Keto Lemon Bars

butter (preferably grass-fed)

macadamia nuts (pulsed

Swerve confectioners

eggs

Swerve confectioners (divided)

lemon juice

lemon zest

lemon

xanthan gum

salt

butter

Preheat oven to 350 degrees.

Coat an 8 x 8 baking pan with cooking spray.

Melt butter and stir in macadamia nuts and Swerve.

Press into the bottom of the pan.

Bake for 20 to 25 minutes, until golden brown.  Cool.

Filling

Whisk together eggs, egg yolks, and 1/2 cup Swerve in a bowl.

Add lemon juice, lemon zest, xanthan gum, and remaining 1/4 cup of swerve to a sauce pan.  Bring to a boil over medium high heat, whisking constantly.  Cook for one minute.

Reduce heat to medium.

Take 1/4 cup of the hot lemon juice and whisk it into the egg mixture.

Gradually add the remaining lemon mixture to the eggs and whisk until smooth.

Pour back into the sauce pan and cook for 5 minutes, whisking constantly, until the sauce is thickened.

Remove from heat and whisk in the butter, a spoonful at a time.

Allow to cool slightly.  Transfer the mixture to a food processor or blender and process for 2 to 3 minutes, until fluffy and smooth.

Spread over the cooled crust.

Cover and chill for 4 hours.

Perfectly crisp on the outside, tender and spicy on the inside, this easy to make air fryer Chicken 65 is the best gluten-free appetizer or snack!

Air Fryer Chicken 65

1.5 lbs boneless chicken thighs (skinless)

yogurt

7-8 curry leaves (chopped)

ginger garlic paste

cumin powder

Kashmiri chili powder (mild)

black pepper

oil (avocado)

rice flour

curry leaves

Indian green chilies (Bird's eye) (cut lengthwise)

garlic cloves,

chaat masala

cilantro

Chop the chicken into 2-inch pieces.

Combine all the ingredients under the marinade section in a mixing bowl.

Air Fryer Chicken 65 - Step 1

Add the chicken pieces to the marinade and coat them one at a time so that each piece is evenly marinated.

Air Fryer Chicken 65 - Step 2

Let the chicken sit in the marinade for about 30 minutes.

After it has been marinated, add rice flour to the chicken marinade and coat it well.

Air Fryer Chicken 65 - Step 3

Completely coat the air frying basket with oil before placing it over the trivet. Set the temperature to 400°F (200°C )and preheat the air fryer for 3 minutes.

Air Fryer Chicken 65 - Step 4

Place the chicken pieces on the air frying basket in a single layer making sure not to overcrowd them - you’ll have to do it in two batches.

Air Fryer Chicken 65 - Step 5

Allow the chicken pieces to cook for 7 minutes.

Air Fryer Chicken 65 - Step 6

Once the cooking cycle is complete, Flip the chicken pieces and cook for another 7 minutes. Check the internal temperature to make sure it is over 165 degrees F.

Air Fryer Chicken 65 - Step 7

Transfer the chicken to a plate and repeat the process with the next batch of chicken.

Air Fryer Chicken 65 - Step 8

To temper, heat oil in a pan and once hot, add garlic, curry leaves, and green chilies. Saute it for about 10-20 seconds and then add the cooked chicken. Sprinkle pepper powder and chaat masala over the chicken. Mix well and take it off heat.

Air Fryer Chicken 65 - Step 9

Garnish with finely chopped cilantro and serve immediately with a side of lemon wedges.

Air Fryer Chicken - Step 10

Finish the dish with tempering

https://embed.mediavine.com/videos/yyknwtbnmljendryimjk

Crispy on the outside, tangy and juicy on the inside, Air Fryer Chicken 65 is a must make snack! This healthier version of the classic Indian-style appetizer is so good that it will disappear in seconds!

Sweet, tangy, sticky, and melts off the bone - everything you could ever want in a BBQ rib recipe.&nbsp;

Easy Sweet And Tangy Instant Pot Bbq Ribs

tbsp smoked paprika

tbsp white sugar

brown sugar

½ tbsp garlic salt

onion powder

cayenne

dr. pepper or root beer soda

Easy Sweet and Tangy Instant Pot BBQ Ribs

Remove membranes from the back of ribs, if needed, by sliding a knife under the thin backing on the rib. Gently lift the blade of the knife to help loosen the membrane, then peel away.

Sprinkle seasonings over both sides of ribs.

Place wire trivet rack in the bottom of the instant pot.

Place the ribs upright, with the meat side facing out. If you’re using one large rack of ribs, then circle them around the pot.

Pour Dr. Pepper over ribs.&nbsp; Note: Dr. Pepper is an awesome addition to this recipe, helping to tenderize the meat, and provide a bit of moisture to the dry ingredients. Don’t worry, the final meal won’t taste like Dr. Pepper.

Secure lid and close vent.

Press “manual” or “pressure cook” and cook on high pressure for 25 minutes.

When the timer beeps, allow the pressure to naturally release for 10 min, then turn the valve to quick release.

Carefully remove ribs to a large, foil-lined baking sheet and slather them in BBQ sauce.

Optional: Broil them in the oven for 2-3 minutes.

MAKE IT NOW

To freeze, cut ribs into 2-3 rib sized portions so they will fit into a gallon or two gallon freezer safe bag. Add to bag, seal bag removing as much air as possible and freeze.

MAKE IT A FREEZER MEAL

Place bag in refrigerator for at least 12 hours or up to 24 hours to thaw. Pour contents of both bags into Instant Pot, placing the ribs one on top of the other to fit. Pour Dr. Pepper over ribs.

Secure lid and close vent. Press “manual” or “pressure cook” and cook on high pressure for 25 minutes. When the timer beeps, allow the pressure to naturally release for 10 min, then turn the valve to quick release. Carefully remove ribs to a large, foil-lined baking sheet and slather them in BBQ sauce.

Optional: broil them in the oven for 2-3 minutes.

THAW AND COOK (FROM FREEZER MEAL)

Dr. Pepper Glazed Ham

cloves

light brown sugar, packed

Dr. Pepper soda

orange juice

dijon mustard

Preheat oven to 350˚F. Remove the ham from the packaging. If there is a bone in then remove the plastic piece covering the bone. Place into a roasting pan and allow ham to come closer to room temperature while you prepare the glaze.

In a small saucepan combine cloves, brown sugar, Dr. Pepper, orange juice, and mustard. Simmer on low while stirring constantly. Cook for 10-12 minutes or until glaze is reduced. Remove cloves from glaze.

Pour half of glaze over ham and cover with foil. Bake ham for 1 hour (or 15 minutes per pound), basting with glaze every 15 minutes. Cook until the center of ham reaches at least 140˚.

Once ham is almost done baste one last time and cook uncovered for at 450˚F 10 minutes to darken the glaze.

Allow ham to rest for 20 minutes before serving. Serve remaining glaze as a sauce at the table.

Chepala/Fish Pulusu is a tasty and spicy South Indian Seafood dish authentic to Andhra Cuisine. It is usually prepared with freshly ground masala, Indian spices, tamarind water, and freshwater fish. This Fish pulusu is typically served as a side dish for lunch and dinner along with white rice, appam, roti, parotta, idiyappam, and similar dishes.

Chepala Pulusu | Fish Pulusu | Andhra Fish Curry

Tilapia Fish

250 gm Small Onion, sliced

Tomato, chopped

green Chili, chopped

tsp Ginger Garlic Paste

1tsp Mustard Seeds

tsp Cumin Seeds

¼ tsp Fenugreek Seeds

Curry Leaves

1½ tsp Chili Powder

tsp Coriander Powder

¼ tsp Turmeric Powder

Salt,

Gingelly Oil

Tamarind Juice (diluted from 1 tsp Tamarind paste)

Water

½ tsp Mustard Seeds

tsp Poppy Seeds

½ Peppercorn

In a pan with medium heat, add mustard,...

In a pan with medium heat, add mustard, cumin seeds, fenugreek seeds, poppy seeds, peppercorn, and saute until they turn aromatic

Transfer it to a blender and add ¼...

Transfer it to a blender and add ¼ cup of water and grind them into a fine paste. Reserve it for later use

In a pan with medium heat, pour oil...

In a pan with medium heat, pour oil and add mustard seeds, fenugreek, and cumin seeds. Allow them to sizzle

Add onions, green chili, curry leaves, and saute...

Add onions, green chili, curry leaves, and saute until the onions turn soft

Now add the ginger-garlic paste and saute until...

Now add the ginger-garlic paste and saute until it turns aromatic

Add tomatoes and saute until they turn mushy

Add chili powder, turmeric powder, coriander powder, salt,...

Add chili powder, turmeric powder, coriander powder, salt, and give a good mix

Now add water, ground masala paste, and give...

Now add water, ground masala paste, and give a nice mix

Allow the seasoned water to boil for 5...

Allow the seasoned water to boil for 5 minutes

Now add the fishes pieces one by one...

Now add the fishes pieces one by one and gently immerse them in the gravy

Close the pan with the lid and cook...

Close the pan with the lid and cook the fish for 5 minutes

Open the lid and pour the tamarind water...

Open the lid and pour the tamarind water and give a gentle mix

Simmer the heat and let the fish gravy...

Simmer the heat and let the fish gravy leave oil from its sides and now the Andhra  fish curry is ready for you to taste and enjoy

Serve this delicious tangy Chepala/fish Pulusu with hot...

Serve this delicious tangy Chepala/fish Pulusu with hot white rice, appam, parotta, or Idiyappam

https://www.youtube.com/watch?v=p7CYKhKXDmQ

Chepala/Fish Pulusu recipe is a spicy Andhra style fish curry from Nellore district. The fish pulusu recipe is prepared with freshwater fishes, sesame oil, and ground masala which gives a unique traditional taste and flavor to the dish. This Andhra fish curry from South India is an easy, delicious and inviting treat for seafood lovers and can be a perfect side dish for white rice, appam, dosa, idli, and similar dishes.

Chepala/Fish Pulusu is one of the most flavorful and tastiest seafood dishes of Andhra and Telangana Cuisine particularly from the region of Nellore. The word Chepala means fish and Pulusu means tamarind gravy.  So Chepala Pulusu is nothing but fresh fish simmered in a spicy and tangy tamarind sauce.

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What to expect in this video?
0:00 Introduction
0:17 Making Chepala Pulusu Masala
1:04 Making Andhra Chepala Pulusu Curry
4:17 Final output
4:30 Recipe notes

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Chepala Pulusu | Nellore Andhra Style Fish Curry | Fish Pulusu Recipe

This is the basis of how to make artisan sourdough bread. This is a much easier recipe than all the others. No fuss, just great bread.

Foodgeek Master Recipe for Artisan Sourdough Bread

bread flour

rye flour (or another whole grain)

water

sourdough starter

About 8-10 hours before baking feed your starter at 1:3:3. Meaning take 30g starter, 90g flour and 90g water mix it and let it grow at room temperature.

If you&#039;d like a more sour bread, you can start earlier.

Feed the starter - The night before

Add 593g bread flour, 148g rye flour and 15g salt to a bowl.

Mix it with your fingers until it&#039;s well-distributed.

Add 148g of sourdough starter and 496g of water.

Mix with your fingers until no dry bits remain.

Leave the dough to rest covered for 60 minutes.

Mix the ingredients - Morning

Do three sets of stretch and folds spaced out by 30 minutes.

After the last set do a windowpane test, if the dough fails, let the dough rest 30 minutes more and do another set of stretch and folds and then go to the rising stage of the bulk.

Put the dough in a see-through container where you can monitor the bulk. Let the dough rise 25%.

The time varies on a lot of factors, so go by the rise, not time. For reference, at around 24°C/75°F it takes my dough 2-3 hours to rise to 25%. DON&#039;T USE TIME!!

Bulk fermentation

Divide the dough into two equally sized piece by cutting it with your bench scraper.

If you are great at eyeballing go with that, the rest of us will probably just use the trusty scale.

Preshape both pieces of dough into a boule.

Let the dough rest on the counter for 20 minutes.

Divide and pre-shape

Final shape the breads to boules or batards depending on your preference. Boules are absolutely the easiest, so if you&#039;re new go for that. Watch the video to see how both are done.

After each dough is shaped dust a banneton with rice flour and add the dough.

Then put the banneton in a plastic bag and close it loosely by tugging the end underneath the banneton.

Add both bannetons to your fridge. You fridge should be ice cold. Mine&#039;s set to 2°C/35.5°F.

Let the bread retard for at least 8 hours, up to 48 hours.

Final shape

Heat your oven to 260°C/500°F with a baking steel and dutch oven inside. Heat for an entire hour to make sure both are completely saturated with heat.

Grab a dough from the fridge.

Dust it with rice flour on the bottom and put your peel over top.

Flip it over so the dough rests on the peel.

Dust the top with more rice flour and distribute it with your hands.

Score the dough.

Do you think sourdough bread scoring techniques are difficult? Watch my video on bread scoring patterns. Learn scoring bread with lame. 12 unique bread scoring designs.

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Timestamps:

00:00 Teaser
00:18 Introduction

Boules:
03:12 The Cross
04:06 Diamond Crosshatch
05:03 Windowpane
05:58 Leaf Cut
06:46 The Spiral
07:58 Artistic Score

Bâtards:
12:16 Diagonal Saucisson
13:14 Ear
13:54 French Cut
14:40 Leaf Cut
15:54 Straight Saucisson
16:58 Artistic Score

17:59 Summary

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Sourdough Bread SCORING Techniques | Bread Scoring PATTERNS & DESIGNS

Open the oven and take the top off the dutch oven.

Grab the peel and add the dough to the dutch oven.

Bake the bread

Top 25 tangy recipes from across the web

The most viewed tangy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 25 tangy recipes from across the web

The most viewed tangy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Lemon Bars

Air Fryer Chicken 65

Easy Sweet And Tangy Instant Pot Bb...

Dr. Pepper Glazed Ham

Chepala Pulusu | Fish Pulusu | Andh...

Foodgeek Master Recipe for Artisan ...

Lemon Cheesecake Bars

Port Wine Sauce (for Filet Mignon o...

Sweet Liliko'i (Passion Fruit) Bars

Cheesy Jalapeño Shortbread

Honey Mustard Chicken, Bacon, And A...

Keto Cobb Salad

Barbuto kale salad

Easy Preserved Lemons Recipe

Vinegar Slaw

Pineapple Slaw

Sugar-Free Yogurt Protein Popsicles

German Sauerkraut Recipe

Key Lime Pie Dip

Crowd-Pleasing Vegan Caesar Salad (...

Lemon swirl Weet-bix cheesecake rec...

Sweet and Tangy Pickled Cabbage

Corn and haloumi fritters recipe

Lemon Butter Recipe

Pickled Red Onions

The most viewed tangy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine