Cuisine

September 9, 2021 Asian

Beef Vindaloo

This beef vindaloo is amazingly rich and spicy! It’s an easy yet delicious curry that comes together in just one skillet.

What Makes This Recipe So Good

It’s a restaurant-quality dish that’s easy enough to make at home! With just one skillet you’ll have a homemade Indian curry. Throw this recipe together in the same amount of time it’d take you to drive and order it out!
It’s intensely flavorful and delicious! This beef vindaloo is jam-packed with warming spices and irresistible flavor.
You can easily customize it to your spice preferences. This recipe yields a very spicy vindaloo, however you can use less spice if you’d like. And if you’re spice-obsessed, then go ahead and add a few more dashes of cayenne pepper (that is, if you dare).

Key Ingredients

Beef Chuck – Vindaloo can be made with a variety of meats such as chicken, pork, or even lamb. Though this beef version is my personal favorite. You can either purchase pre-chopped beef chuck, sometimes referred to as “stew meat” or chop the beef yourself at home. Either way, aim for even-sized beef chunks to ensure even cooking.

Garam Masala – This spice blend is popular in Indian cuisine. Garam masala consists of a variety of flavorful spices such as cinnamon, cardamom, coriander, and cloves. If you don’t have a jar of this delicious spice blend in your kitchen, then I highly recommend you pick one up next time you’re at the grocery store. Garam masala contributes a ton of flavor to this beef vindaloo and is an integral part of this dish!

Chef’s Tips

In the third step of this recipe, cook the onions for the full 15 minutes. Cooking down the onions in this dish will give it an incredible depth of flavor. Don’t rush this step, and feel free to add small amounts of water to the skillet to prevent burning!
For low spice tolerance, leave out the cayenne pepper altogether. This recipe is already pretty spicy and the cayenne pepper takes it to a whole other level. Therefore, if sharing with little ones or simply the spice-intolerant, ditch the cayenne pepper!
Serve this beef vindaloo however you’d like! I enjoy mine with a side of rice and some warm naan bread.

beef vindaloo in a dish with spices, cilantro, and rice on the side

Other One Pan Recipes You’ll Love

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Beef Vindaloo

This beef vindaloo is amazingly rich and spicy! It's an easy yet delicious curry that comes together in just one skillet.

Prep Time5 mins

Cook Time40 mins

Total Time45 mins

Course: Main Course

Cuisine: Indian

Keyword: curry, one pan recipe, restaurant-style

Servings: servings

Calories: 546kcal

Author: Cheryl Malik

Equipment

Large skillet

Ingredients

2 pounds beef chuck cut into 2-inch cubes
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons vegetable oil
1 onion chopped
3 garlic cloves minced
2 teaspoons garam masala
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon turmeric
½ teaspoon ground mustard
½ teaspoon cayenne pepper
½ teaspoon ground ginger
½ teaspoon cinnamon
2 tablespoons tomato paste
¼ cup apple cider vinegar
1 cup beef stock
rice for serving

Instructions

Season beef chuck with salt and pepper, toss to coat.
Heat vegetable oil in a large skillet over medium-high heat, add in the beef chuck and cook for 6 minutes or until brown. Remove from skillet and set aside.
Reduce heat to medium, add in onion and cook for 15 minutes stirring frequently.
Add in garlic and cook for 2 minutes, then add in garam masala, cumin, paprika, turmeric, ground mustard, cayenne pepper, ground ginger, and cinnamon. Stir for 1 minute or until very fragrant.
Stir in tomato paste then add in the apple cider vinegar. Cook for 2-3 minutes or until brown bits become unstuck from the bottom of the skillet.
Pour in the beef stock and add in the beef chuck, bring to a boil then reduce to a simmer for 20 minutes. Serve over rice.

Notes

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving out of 4, not including rice. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

August 5, 2021 Dairy-Free

Chicken Pomodoro

This chicken pomodoro is light, easy, and delicious! With just one skillet, you’ll have a healthy meal in under 20 minutes.

What Makes This Recipe So Good

From start to finish this dish takes less than 20 minutes to make! Lightly sear the chicken, make the sauce, then add everything back into the skillet. You’ll have a healthy and delicious meal on the table in no time!
It requires a few simple ingredients that you probably already have on-hand. Salt, black pepper, garlic, and lemon juice are the main seasonings for this easy recipe. This is the perfect dish to throw together when you’re low on ingredients but still want something tasty and satisfying!
The entire meal gets cooked in the same skillet! That’s right, this one skillet meal makes for easy cooking and even easier cleanup.

Key Ingredients

Chicken Breast Cutlets – You can either purchase pre-sliced chicken cutlets from the store, or buy chicken breasts and slice them yourself. If starting with whole breasts, place them on a cutting board and use a sharp knife to slice horizontally through each breast. This will leave you with two thin chicken breasts which you can either go straight into using for this recipe, or continue to make them even thinner. To do that, place each breast between two slices of parchment paper and use either a meat mallet or heavy object to pound the chicken to your desired thinness.

Cherry Tomatoes – Fresh cherry tomatoes add incredible vibrance to this chicken pomodoro recipe! Start by rinsing your tomatoes, then slicing them in half for this recipe. While the tomatoes cook, they release some of their natural sugars becoming almost caramelized and delicious.

Chef’s Tips

Be sure to pat each chicken cutlet dry with a paper towel in the first step of this recipe. The dryer you can get the chicken before cooking, the crispier it will become! There’s not much better than a juicy cutlet that’s golden brown on the outside and perfectly tender on the inside.
Chicken is cooked through once it has reached an internal temperature of 165° Fahrenheit. However, if you don’t have a meat thermometer and are concerned about undercooking the chicken – simply slice one in half to give it a check. If the chicken is opaque through the center, then it’s fully cooked and ready to enjoy!
Avoid crowding the skillet while lightly browning the chicken. An overcrowded pan will yield less-crispy cutlets. Therefore, you may need to work in batches to evenly cook each cutlet until perfectly golden brown!

overhead image of chicken pomodoro in a skillet with white wine on the side

Other Quick and Easy One-Skillet Recipes

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Chicken Pomodoro

This chicken pomodoro is light, easy, and delicious! With just one skillet, you'll have a healthy meal in under 20 minutes.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Main Course

Cuisine: Italian

Keyword: healthy dinner, low carb, one pan recipe

Servings: servings

Calories: 310kcal

Author: Cheryl Malik

Equipment

Large skillet

Ingredients

For the chicken:

2 pounds chicken breast cutlets
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil

For the sauce:

½ onion chopped
4 garlic cloves minced
1 cup cherry tomatoes sliced in half
½ cup chicken broth
2 tablespoons lemon juice
Additional salt and pepper to taste

Instructions

Pat chicken cutlets dry with a paper towel then sprinkle evenly with salt and pepper.
Heat olive oil in a large skillet over medium-high heat and cook chicken until lightly golden brown, about 2 minutes per side. Remove chicken from skillet and set aside.
Add the onion and garlic to the skillet and cook over medium heat for 5 minutes or until soft.
Add in the tomatoes, broth, and lemon juice then stir and simmer for another 5 minutes.
Place chicken back into the skillet and cook, cover with a lid, and cook for about 8 minutes, or until chicken is cooked through.

Notes

Store leftover chicken pomodoro in an airtight container in the fridge for up to 4 days!

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 out of 4 servings using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

August 3, 2021 Asian

Chicken Chashu

This chicken chashu is perfectly savory and sweet! Rolled chicken thighs are braised in a flavorful broth until tender and juicy. This restaurant-quality dish is simple to make and exploding with delicious flavor!

What Makes This Chicken Chashu So Good

It’s bursting with tons of flavor! Chicken thighs are braised in a flavorful broth until perfectly tender. One bite of this chicken chashu will leave your taste buds singing!
It’s a restaurant-quality dish that’s surprisingly simple to make in the comfort of your own home. Simply roll the chicken thighs, quickly brown them in a skillet, then leave to cook in a mixture of soy sauce, mirin, and sake or dry white wine. This delicious dish comes together in just 30 minutes!
It’s that perfect balance between savory and sweet! Savory soy sauce and tangy mirin are beautifully balanced by a bit of sugar. We even add some fresh ginger in there for a flavorful spice!

Key Ingredients for Chicken Chashu

Boneless Chicken Thighs – For this dish, you’ll need boneless skin-on chicken thighs. Without the bone, we are able to roll these chicken thighs and easily slice into them once cooked. However, the skin is necessary in achieving a golden brown and crispy exterior!

Soy Sauce – This dark liquid condiment gives this chicken chashu most of its delicious flavor! You have the option to use low-sodium soy sauce in place of regular soy sauce in this recipe. If gluten-free, be sure to use a gluten-free soy sauce, such as tamari, instead.

Mirin – Mirin is similar to rice vinegar, though has a bit more sweetness. The acidity from the mirin is vital to balancing out the flavors of this Asian-inspired dish. If you don’t have mirin, you can use rice vinegar or sherry vinegar instead.

Sake or Dry White Wine – To keep this dish more traditional, opt for sake. However, if you can’t get your hands on sake, dry white wine works as well! As far as cooking wines go, I recommend a sauvignon blanc, chardonnay, or anything with “crisp” in the description. Though if you’d like to make this recipe alcohol-free, you can substitute it with additional mirin or water.

Chef’s Tips

Use cooking twine to secure the rolled chicken thighs! Cooking twine is heat safe, unbleached, and doesn’t contain any dyes. This kitchen item is the only string that is 100% safe to cook with and use in this recipe.
Leave the chicken to cool in the braising liquid for at least 10 minutes before serving. The longer you leave it in there, the more flavor this dish will have! Give the chicken as much time as possible to soak up all of that incredible flavor.
Enjoy this chicken chasu either on its own or over a bowl of homemade ramen! Chashu is traditionally served with ramen and makes for a delicious addition to this warming soup. Simply remove the twine from around the chicken, then thinly slice before adding to your bowl.

chicken chashu sliced on a plate with chopped scallions

More Chicken Recipes You’ll Love

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Chicken Chashu

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Main Course

Cuisine: Asian

Keyword: asian-inspired, chicken brine, restaurant-style

Servings: servings

Calories: 512kcal

Author: Cheryl Malik

Equipment

Cooking twine
Large skillet
Large pot

Ingredients

1 pound boneless chicken thighs
2 cups water
1 cup soy sauce
1 cup mirin
½ cup sake or dry white wine
½ cup sugar
2-inch knob ginger optional
1 shallot peeled and sliced in half

Instructions

Roll the chicken thighs with the skin-side facing out into tight rolls, then tie with cooking twine.
Add chicken thighs to a large skillet over medium heat and lightly brown for about 2-3 minutes per side.
Add the water, soy sauce, mirin, sake or white wine, sugar, ginger, and shallot to a large pot over medium-high heat. Gently boil until the sugar has dissolved.
Add chicken thighs into the pot, reduce heat to a simmer and cook for 20-25 minutes. Allow chicken to cool slightly in the cooking liquid before serving.

Notes

Make it Paleo: Use coconut aminos instead of soy sauce and coconut sugar in place of the regular sugar to make this recipe paleo.
Make it Sugar-Free: Use granular Swerve or your favorite sugar-free substitute in place of the sugar in this recipe.

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving out of 4 using specific ingredients listed above. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

July 22, 2021 Keto

Baked Keto Empanadas

These keto empanadas are a perfect low carb snack or meal. A cheesy, flaky keto crust folded around savory seasoned ground beef and sautéed veggies, then baked to perfection. Even the carb-eaters in your family will love these low carb empanadas!

keto empanadas, torn open to show filling

What Makes This Recipe So Good

They’re delicious! The keto empanada dough gets nice and crisp, and the ground beef filling is full of flavor from the veggies and taco seasoning.
They’re super easy to make! All of the ingredients are pretty typical pantry staples if you’re following keto, so you may even have everything you need to make these right now.
Keto empanadas can be a make-ahead recipe of sorts. Make the filling and the dough, then store them separately, each in its own airtight container. Refrigerate them up to 24 hours, then when you’re ready to cook them, let the filling come to room temperature. After that you can finish the recipe out as written!

Key Ingredients

Ground Beef – You could swap this out with ground pork, ground turkey, or ground chicken if you want!

Shredded Mozzarella Cheese – Keto pro-tip: use a fresh mozzarella and grate it/shred it yourself. The prepackaged stuff is convenient, but they usually contain fillers and anti-caking agents to prevent clumping. The downside to those add-ins? Unnecessary carbs.

Almond Flour – We haven’t tested this recipe with any other low carb flours, so we can’t recommend any substitutions here. If you try any, let us know how it goes!

Xanthan Gum – I tried making these without adding xanthan gum and it just didn’t work. Don’t skip it!

Chef’s Tips

The keto empanada dough can be kind of sticky. If you have trouble with it sticking to your hands when you press the discs, try pressing it under a layer of parchment paper. You could also refrigerate the dough for 30 minutes or so.
If you’d like even crispier keto empanadas, you can pan-fry them in a neutral oil, like avocado or olive oil. OR, for a lighter alternative, use our air fryer empanada method!
These empanadas freeze really well! You can prepare the entire recipe as written, but don’t bake the empanadas right away. Instead, place the baking sheet of sealed empanadas in the freezer for an hour or so to let them set up. After that, you can transfer them to an airtight container and keep them in the freezer up to 3 months. You can bake them from frozen for a super easy, effortless meal!

Other Keto Recipes You’ll Love

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Baked Keto Empanadas

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Main Course, Snack

Cuisine: Latin, Mexican, Spanish

Keyword: hand pies, low carb, no added sugar

Servings: empanadas

Calories: 265kcal

Author: Cheryl Malik

Equipment

Oven
Baking sheet
Parchment paper
Large pan
Spatula or large spoon
Large, microwave-safe bowl
Silicone spatula
Disher or cookie scoop with release handle
Fork
Basting brush

Ingredients

For the Empanada Filling

1 tablespoon butter
½ pound ground beef
½ of one yellow onion chopped
½ of one green bell pepper chopped
2 tablespoons taco seasoning
1 tablespoon tomato paste
½ cup water

For the Empanada Dough

3 cups shredded mozzarella
2 ounces cream cheese
2 large eggs
1 ¾ cups almond flour
¾ teaspoon xanthan gum

For the Egg Wash

1 large egg beaten with 1 tablespoon water

Instructions

Preheat oven to 350° Fahrenheit. Line baking sheet with parchment paper and set aside.
In large pan over medium-high heat, melt butter. Add ground beef and cook until browned, approximately 5 minutes, stirring occasionally.
Drain ground beef, then add onions and bell peppers. Cook until vegetables are soft.
Add taco seasoning, tomato paste, and water. Stir until combined, then cook until mixture thickens, stirring occasionally. Remove from heat.
Place shredded cheese and cream cheese in large bowl. Microwave 1 minute, then stir and microwave one additional minute.
Stir in eggs, almond flour, salt, and xanthan gum. Mix until dough forms.
Use disher or cookie scoop to scoop dough into 12 balls. Flatten each ball into discs, each approximately ¼-inch thick.
Dollop 1-3 tablespoons of filling into center of each dough disc, being careful not to overfill.
Fold top edge of dough disc over filling to meet bottom edge of dough, forming a half moon shape. Press edges together with tines of fork or pinch to seal. Place folded empanada on baking sheet and repeat until all empanadas are folded in half. Lightly brush outside of empanadas with egg wash.
Bake in preheated oven for 20 minutes or until golden brown outside and cooked through. Remove from oven and serve warm.

Notes

Yellow Onion: Some strict keto-followers don’t eat onion since it’s not technically keto-friendly, but some keto-followers do use it. Totally fine! You can skip it in this recipe if you want, and it’ll save you a carb or so overall.
Green Bell Peppers: Green peppers have fewer carbs than red, yellow, and orange ones. To shave off another carb overall, you can leave out the bell pepper if you want.
Shredded Cheese: Use fresh mozzarella and shred it yourself to avoid the extra fillers (and carbs) that are in pre-shredded cheese!
Tomato Paste: Use an organic tomato paste with no added sugar. The only sugars should come from the tomatoes themselves.

Recipe yields approximately 12 empanadas. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 empanada using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

June 24, 2021 Dairy-Free

Easy Taco Pie Recipe

Mix up your next taco night with this delicious, easy taco pie recipe. It’s loaded with ground beef, onion, bell pepper, salsa, refried beans, corn, and taco seasoning, all topped with shredded cheese and baked in a savory pie crust. This taco pie is going to be a new family favorite dinner!

Slice of taco pie topped with sour cream and tomatoes on a white plate

What Makes Taco Pie So Good

It’s full of flavor, and unlike most typical tacos, all of the ingredients are distributed perfectly throughout every bite!
Your whole family will love it! Tacos are fun on their own, of course, but taco pie is a great way to mix things up a little.
This taco pie recipe is SO easy! Of course, you can make it as hands-off or as involved as you want. You can use all store-bought/pre-packaged ingredients, or make some things (like the salsa or the taco seasoning) from scratch.

Key Ingredients for Taco Pie

Pie Crust – Pre-made, frozen pie crust keeps things so simple. Sure, you can make a homemade savory pie crust if you want, but sometimes it’s nice to keep things easy. For a twist, you could use flaky, buttery crescent roll dough instead of a frozen pie crust.

Ground Beef – You can use ground beef with whatever fat content you prefer. You could also use ground turkey!

Salsa – Again, we’re focusing on ease and deliciousness here! If you’ve got a favorite homemade salsa, go for it. Otherwise, your taco pie will be perfect with a store-bought, jarred salsa, as mild or as hot as you prefer!

Refried Beans – Canned or homemade, black or pinto. The type of refried beans you use is entirely up to you!

Chef’s Tips

Drizzle a little avocado salsa or cilantro lime dressing across the top of your easy taco pie just before serving. DELICIOUS!
Don’t overbake the pie crust! On its first trip through the oven, bake it just until golden brown. Take it out of the oven even if you’re not done with the ground beef mixture yet.
This recipe is great for leftovers! Just refrigerate any leftover slices in an airtight container up to 5 days. When you’re ready to eat, pop it in a 400° Fahrenheit pre-heated oven for 15-25 minutes. Bake it just until it’s warmed through. You can also freeze your baked pie – just let it cool completely first!

Taco pie in white pie plate with 2 slices missing

Other Delicious Recipes You’ll Enjoy

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5 from 2 votes

Easy Taco Pie Recipe

Mix up your next taco night with this delicious, easy taco pie recipe. It's loaded with ground beef, onion, bell pepper, salsa, refried beans, corn, and taco seasoning, all topped with shredded cheese and baked in a savory pie crust. This taco pie is going to be a new family favorite dinner!

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Main Course

Cuisine: American, Mexican

Keyword: family friendly, meal prep, taco tuesday

Servings: slices

Calories: 328kcal

Author: Cheryl Malik

Equipment

Oven
Pie dish
Fork
Large skillet
Large spoon or silicone spatula
Bowl

Ingredients

1 9-inch pie crust
1 pound ground beef
1 teaspoon avocado oil
½ of one onion diced
½ of one green bell pepper diced
1 packet taco seasoning or make your own
½-¾ cup water according to instructions on packet of taco seasoning
½ cup jarred salsa of choice
½ cup refried beans canned or make your own
¾ cup corn
1 cup shredded Mexican cheese
lettuce shredded, optional, for topping
tomatoes diced, optional, for topping
sour cream or Greek yogurt, optional, for topping
avocado sliced, optional, for topping

Instructions

Preheat oven to 400° Fahrenheit.
Place pie crust in pie dish. Crimp edges and poke holes in bottom of crust using tines of fork. Bake pie crust 13 to 15 minutes or until golden brown.
While pie crust bakes, add ground beef to skillet and brown over medium heat.
Drain any fat from browned ground beef, then transfer beef to bowl. Set aside. Add avocado oil, onion, and bell pepper to skillet. Cook until vegetables are soft.
Return ground beef to skillet. Add taco seasoning and water. Simmer until water is absorbed.
Add salsa, refried beans, and corn to skillet. Stir until combined and thoroughly mixed, then simmer 1 additional minute.
Transfer taco filling mixture to pre-baked pie crust. Place taco filling in one even layer. Top with cheese. Bake 13 to 15 minutes or until cheese is melted and golden.
Remove from oven, slice into 8 slices, and serve with desired toppings.

Notes

Ground Beef: You can use ground beef with whatever fat content you prefer.
Make it Keto: Use the crust from our keto meat pie recipe. Use a ground beef with higher fat content, a keto-friendly taco seasoning, and a keto-friendly salsa with no added sugar. Leave out the refried beans and the corn. Onions are up to you.
Make it Gluten Free: Use a gluten free frozen pie crust and make sure your taco seasoning is gluten free.
Make it Dairy Free: Make sure your pie crust doesn’t include any dairy ingredients and use a vegan/dairy-free cheese.

Recipe yields 8 slices of taco pie. Nutritional values shown are general guidelines and reflect information for 1 slice, not including any optional toppings. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

June 1, 2021 Air Fryer

Air Fryer Falafel

This air fryer falafel is crispy on the outside, soft on the inside, and incredibly flavorful throughout! Chickpeas and a variety of fresh herbs are what make this plant-based recipe delicious. This air fryer falafel is a healthier take on a much-loved classic!

What Makes This Recipe So Good

It packs all of the traditional falafel flavors, without the extra oil. The air fryer replaces deep-frying in this recipe, making it all the more light and healthy!
It’s packed, and I mean packed, with flavor! Fresh parsley, fresh cilantro, and fresh dill are just a few of the incredible flavors you can expect from this recipe. It’s almost hard to believe that something so healthy, could taste so good!
The air fryer doesn’t only make this recipe healthier, but it makes it easier too! Simply transfer your falafel to an air fryer basket, then leave them to cook and return to perfectly crispy falafel every time.

Key Ingredients

Chickpeas – This bean is the base to every traditional falafel recipe. I made this recipe extra easy for you, by using canned, instead of dried, chickpeas. Start by draining the liquid from two cans of chickpeas, then give them a rinse before they’re ready to use in this air fryer falafel recipe. Chickpeas are high in vitamins and rich in plant-based protein, making them a super healthy and nutritious ingredient!

Baking Powder – This may seem like a strange ingredient in this recipe, but trust me when I tell you that it is key to the best falafel ever. Baking powder makes the interior of this falafel super light and airy! Without it, this falafel would be far too dense and less enjoyable.

Spray Cooking Oil – Since we eliminate the need to deep-fry in this recipe, we do need to add just a bit of oil to keep things from sticking. Start by coating the bottom of your air fryer basket or baking sheet with spray cooking oil, and finish by also lightly spritzing the top of each falafel before cooking. I use and recommend spray avocado oil in this recipe, but really any spray cooking oil will work.

Chef’s Tips

Whatever you do, do not skip refrigerating the falafel mixture in step 2. Refrigeration gives the mixture time to set and will aid in binding the falafel together while it cooks!
There is no limit to how you can serve this falafel! It’d be delicious in a pita, over a salad, or simply dipped in hummus. Sometimes I even find myself eating this falafel entirely on its own, it’s that good!
This air fryer falafel can be stored in an airtight container in the fridge for up to five days. To preheat, transfer back to the air fryer set to 375° Fahrenheit for 5-8 minutes or until heated through.

What Do We Mean By Healthy?

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

air fryer falafel on a plate with hummus, cucumbers, tomatoes, fresh parsley, and dill

More Easy Air Fryer Recipes You’ll Love

Print Recipe

Air Fryer Falafel

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Main Course

Cuisine: Mediterranean

Keyword: air fryer, easy vegan, plant based

Servings: servings

Calories: 326kcal

Author: Cheryl Malik

Equipment

Food processor
Air Fryer

Ingredients

2 (15-ounce) cans chickpeas drained and rinsed
1 cup parsley chopped
1 cup cilantro chopped
½ cup fresh dill chopped
5 garlic cloves minced
1 small yellow onion chopped
4 tablespoons all purpose flour see Notes
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon red pepper flakes optional

For air frying:

spray cooking oil

Instructions

Place all ingredients in a food processor and pulse until very finely chopped, but not pureed.
Refrigerate falafel mixture for at least one hour.
Remove from fridge and scoop two tablespoons of falafel mixture into your hands then roll into a ball. Repeat with remaining mixture.
Coat the basket of your air fryer with spray cooking oil and transfer falafel to the basket. Lightly spray falafel with cooking oil and set the air fryer to 15 minutes at 375° Fahrenheit.
Flip each falafel and cook for an additional 10 minutes or until golden brown and crispy.

Notes

Make it Gluten-Free: Use 1:1 gluten-free flour instead of all purpose flour in this recipe.

Recipe yields approximately 12 falafel. Nutritional values shown are general guidelines and reflect the information for four falafel out of 12. Macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

May 20, 2021 Appetizer

Tomatillo Red Chili Salsa

This spicy tomatillo red chili salsa is a perfect homemade version of everyone’s favorite hot Chipotle salsa. Charred tomatillos, spicy red chile powder, lime juice, and a little Tabasco create a delightfully flavorful side perfect for tortilla chips, taco salads, or burrito bowls.

What Makes This Recipe So Good

Tomatillo red chili salsa is a thin, liquidy salsa, as opposed to a thick, chunky one. It’s perfect for chips and salsa, or use it on tacos, burrito bowls, nachos, or even on a Mexican salad. If you really want the Chipotle experience at home, try this salsa with these Chipotle copycat carnitas bowls!
It’s incredibly easy to make! Aside from roasting the tomatillos in the oven, there’s no cooking involved – just toss the salsa ingredients in the food processor and blend until smooth!
Roasting the tomatillos adds so much depth and complexity to this salsa. If you’ve been making this without roasting the tomatillos first, we’re about to change your life!
You can easily double or triple the recipe for salsa all week long! Refrigerate any leftover salsa in an airtight container and it’ll keep up to 7 days. You can also freeze it in an airtight container up to 3 months.

Key Ingredients

Tomatillos – These small, green (or yellow, or purple) Mexican husk tomatoes are a little tart naturally, but roasting them like we do in this recipe brings out a little sweetness. They have a little more kick than classic red tomatoes, but they don’t add any heat. They’re a member of the nightshade family, so be aware of that if you or someone in your dining party has a nightshade allergy or intolerance!

New Mexico Red Chile Powder – Made from New Mexico red chiles, this spice has an earthy, deep flavor with notes similar to cherry and tomato. It has a medium heat that won’t necessarily set your mouth on fire but is definitely noticeable. If you’re very sensitive, start out with just 1 tablespoon of chile powder and taste the salsa before adding more.

Tabasco – Classic Tabasco gives your tomatillo red chili salsa another layer of sweet & spicy flavor. How much you use is up to you! The more you use, the hotter your salsa will be. Sriracha or Crystal hot sauce would also work here!

Chef’s Tips

For a hotter salsa, add a guajillo pepper or two, or add a chile de arbol.
Make your own New Mexico red chile powder if you want! Just pick up a few New Mexico chili pods, cut the stems off, and remove the seeds. Grind the pods with a mortar and pestle, a spice grinder, or a blender. You could also buy fresh New Mexico chilis and dehydrate them yourself, then grind them into a powder.
Never crushed garlic before? It’s easy! Place a clove of garlic (peeled or unpeeled) on a cutting board or another flat surface. Lay the blade a large kitchen knife on top of the clove, then quickly & firmly hit or “smash” the flat side of the blade with the heel of your hand. Press down with the heel of your hand and use a rocking motion back-and-forth if needed to crush the garlic more.

What Do We Mean By Healthy?

Tomatillo red chili salsa drizzling off a spoon into a white bowl of salsa surrounded by corn tortilla chips

Other Dips and Salsas You’ll Love

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Tomatillo Red Chili Salsa

This spicy tomatillo red chili salsa is a perfect homemade version of everyone's favorite hot Chipotle salsa. Charred tomatillos, spicy red chile powder, lime juice, and a little Tabasco create a delightfully flavorful side perfect for tortilla chips, taco salads, or burrito bowls.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Appetizer, condiment, Side Dish

Cuisine: American, Mexican, Southwestern, TexMex

Keyword: dip, spicy, taco tuesday

Servings:

Calories: 101kcal

Author: Cheryl Malik

Equipment

Oven
Baking sheet
Food processor or blender

Ingredients

2 pounds tomatillos
5 cloves garlic peeled, crushed
2-3 tablespoons New Mexico red chile powder
2 teaspoons ground cumin
2 tablespoons lime juice
Tabasco to taste
salt to taste
pepper to taste

Instructions

Preheat oven to 375° Fahrenheit.
Place whole tomatillos and crushed garlic on baking sheet. Set in oven and bake 25 to 30 minutes, until charred.
Transfer tomatillos and garlic to food processor bowl or blender and add red chile powder, ground cumin, and lime juice. Process until smooth.
Add Tabasco to taste and process again. Season with salt and pepper to taste.
Serve immediately or chill in refrigerator until ready to eat.

Notes

Recipe yields approximately 4 servings. Nutritional values shown are general guidelines and reflect the information for one serving. Macros may vary slightly depending on specific brands and types of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

May 13, 2021 Appetizer

Vegan Shrimp with Vegan Sriracha Mayo

This vegan shrimp tastes just like the real thing! Oyster mushrooms are coated in Panko breadcrumbs and Old Bay seasoning, then quickly fried until golden brown and crispy. This vegan shrimp is a total crowd-pleaser and will even have non-vegans reaching for more!

Vegan shrimp being dipping in sriracha mayo.

What Makes This Recipe So Good

It’s seasoned exactly how regular shrimp is, therefore tasting almost identical to the real thing! Oyster mushroom provide the perfect texture and a crispy coating gives them that irresistible crunch.
Everyone loves this vegan shrimp, even avid seafood-eaters! Fool your friends, family, and even yourself with this vegan alternative to a much-loved classic.
The vegan sriracha mayo is the perfect pairing to this delicious “shrimp.” While they taste great on their own, the simple vegan sriracha mayo takes this recipe to the next level!

Key Ingredients

King Oyster Mushroom Stalks – Not only do these mushrooms provide that shrimp-like texture, but when sliced they look especially similar to little shrimps! We use just the king oyster mushroom stalks for this recipe, therefore you can either discard the caps, use them in a stir-fry, or any other recipe you’d like.

Flour – Flour is used to create a batter as the base layer to these crispy vegan shrimp. I recommend using all purpose flour for this recipe, but if you’d like you could use gluten-free flour instead.

Panko Breadcrumbs – This light and airy breadcrumb is ideal in helping us achieve that incredible crispy exterior on our vegan shrimp. Panko breadcrumbs have a buttery flavor without containing any butter, making them a vegan’s best friend!

Vegan Mayonnaise – There are quite a few vegan mayonnaises on the market these days, and any one will work in the vegan sriracha mayo recipe! If you’re not vegan, but would still like to try this recipe, feel free to use regular mayonnaise instead.

Chef’s Tips

Keep a close eye on the vegan shrimp as it fries. Since they’re so small, they will fry quite quickly – a couple minutes per side is all they’ll need!
Make sure none of the “shrimp” touch while frying, otherwise they risk getting stuck together. Just 1/4-inch apart is enough space for each piece to fry up evenly without disturbing one another.
Adjust the vegan sriracha mayo to your spice-level! Start with just 1/2 tablespoon of sriracha for a mild dipping sauce, give it a taste and then work up from there.

What Do We Mean By Healthy?

Vegan shrimp sprinkled with fresh parsley, served with lemon.

More Vegan Recipes You’ll Love

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Vegan Shrimp

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Course: Appetizer

Cuisine: Vegan

Keyword: entertaining, finger foods, fried food

Servings: servings

Calories: 234kcal

Author: Cheryl Malik

Equipment

Small bowls (2)
Large pan

Ingredients

For the Vegan Shrimp

8 ounces king oyster mushroom stalks
½ cup almond milk see Notes
½ cup all purpose flour
1 cup Panko breadcrumbs
2 teaspoon Old Bay seasoning

For the Vegan Sriracha Mayo

¼ cup vegan mayonnaise
½ – 1 tablespoon Sriracha
½ teaspoon lemon juice
1 clove garlic minced
salt to taste
vegetable oil for frying

Instructions

Slice oyster mushroom stalks into ½-inch discs, then slice each disk into shrimp shapes (similar to slicing it into a yin-yang symbol).
Mix together the almond or soy milk, flour, and salt in a bowl. In a separate bowl, mix together the Panko breadcrumbs and Old Bay seasoning.
Dip each “shrimp” into the flour and milk mixture, then coat in the breadcrumb mixture.
Heat ½-inch of oil in a pan over medium-high heat and fry each vegan shrimp for about 2 minutes per side or until golden brown.
Make the vegan sriracha mayo by adding all ingredients to a bowl and mixing until combined, then serve with vegan shrimp.

Notes

Almond Milk: Any non-dairy milk will work here, you could even use water instead of milk.
Make it Gluten-Free: Use gluten-free flour instead of all purpose flour and gluten-free Panko breadcrumbs instead of regular Panko breadcrumbs.
Baking Option: Preheat an oven to 400° Fahrenheit and bake vegan shrimp for 15-20 minutes, flipping halfway through, instead of frying.

Recipe yields approximately 4 servings. Total number of vegan shrimp per serving will vary based on size of mushroom stalks. Nutritional values shown reflect information for one serving of vegan shrimp including the vegan sriracha mayo. Macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

April 27, 2021 Air Fryer

Air Fryer Empanadas

You’ll love these incredible air fryer empanadas! Delicious, seasoned ground beef filling wrapped in empanada dough, then air fried until golden brown and crispy. Perfect for snacks or lunches or just anytime you’re in the mood for something hearty.

What Makes This Recipe So Good

The air fryer gives you a beautifully light crust that has all the crunch and texture of a deep fried dough without any of the work or unhealthy aspects of actual deep frying.
They’re super easy to make! There’s a little effort needed to create the filling, but no more than your average taco meat or sloppy Joe filling. Once your empanadas are formed, it’s just another 8 minutes or so in the air fryer!
Air fryer empanadas are a perfect freezer recipe! You can actually do it two ways. 1) Mix up the ground beef filling and freeze that until you’re ready to make empanadas, or 2) mix up the filling and actually form the empanadas, then freeze them, formed but uncooked. Option number 2 is my favorite because I can just grab an empanada or two out of the freezer and pop them right in the air fryer! They’ll keep in the freezer up to 6 months.

Key Ingredients

Empanada Dough – Keep things simple by using store-bought empanada discs! You can make your own dough if you’d rather, or if you have trouble finding empanada discs, you can use pie dough that’s been rolled thin and cut into discs. Pie dough won’t have quite the same texture, but it’ll work.

Ground Beef – Since we’re making beef empanadas, you’ll need ground beef! Use an 85/15 ground beef to keep things juicy since you’ll cook it on the stovetop and then air fry it. You can also use ground chicken or ground turkey if you’d rather. Just aim for that 15% fat content!

Chef’s Tips

You can use any kind of spray oil you like, but as always, make sure it’s air-fryer-safe! Avoid aerosols as they’ll damage the non-stick coating on the air fryer basket. If you’re cooking multiple batches of empanadas, give the basket a light spray between each batch.
Make sure the empanadas don’t touch or overlap in the air fryer basket. The air has to circulate fully to cook the food evenly, so any spot the air can’t reach is a spot that won’t be cooked and crisp.
All appliances are different, and that includes air fryers. What works for me and my Chefman air fryer may not work for you and your Chefman air fryer – or whatever brand you have! Keep an eye on your empanadas the first time or two you cook them and adjust the cook time and temperature as needed.

What Do We Mean By Healthy?

Other Air Fryer Recipes You’ll Enjoy

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Air Fryer Empanadas

You'll love these incredible air fryer empanadas! Delicious, seasoned ground beef filling wrapped in empanada dough, then air fried until golden brown and crispy. Perfect for snacks or lunches or just anytime you're in the mood for something hearty.

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Main Course

Cuisine: Latin, Spanish

Keyword: cinco de mayo, fun food, vegetarian option

Servings: empanadas

Calories: 248kcal

Author: Cheryl Malik

Equipment

Large skillet
Medium bowl
Small bowl
Fork (optional)
Brush (for egg wash)
Air Fryer
Air-Fryer-Safe Cooking Spray

Ingredients

1 tablespoon butter
1 pound ground beef
2 cloves garlic minced
½ of one yellow onion chopped
½ of one red bell pepper chopped
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon chili powder
¾ cup beef broth
1 egg
1 tablespoon water
10 empanada dough discs

Instructions

In large skillet over medium-high heat, melt butter. Add ground beef and cook until browned, approximately 5 to 6 minutes. Remove ground beef from skillet and drain fat.
Add garlic, onion, and bell pepper to skillet. Cook until fragrant, 1 to 2 minutes.
Add in cumin, paprika, salt, pepper, and chili powder. Cook an additional 1 to 2 minutes, stirring frequently.
Pour in beef broth, then return ground beef to skillet. Simmer approximately 10 minutes or until liquid has evaporated.
Transfer mixture to bowl and let cool.
In separate small bowl, mix egg and water together until combined.
Lay empanada discs on flat surface. Work in batches if needed.
Form Empanadas: Place approximately 3 tablespoons of filling mixture in center of each empanada disc. Fold dough in half, bringing one edge over dough filling to meet other edge. Pinch edges with fingers or press with tines of fork to seal. Lightly brush egg wash on outside of dough. Repeat until all empanadas are formed.
Preheat air fryer to 330° Fahrenheit.
Spray air fryer basket with air-fryer-safe cooking spray. Place empanadas in basket in one even layer, not touching or overlapping. Work in batches as needed.
Cook empanadas at 330° Fahrenheit for 8 to 9 minutes, until golden brown and warmed through. Repeat until all empanadas are cooked. Serve hot.

Notes

Make it Vegetarian: Use a plant-based ground beef substitute and vegetable broth.

Recipe yields 10 empanadas. Nutritional values shown reflect information for one empanada, using 85/15 ground beef and Goya brand empanada discs. Macros may vary slightly based on specific brands and types of ingredients used.

Nutrition

April 13, 2021 Asian

Japanese Curry in the Instant Pot

Japanese curry in the Instant Pot is a fast-but-delicious dinner option for busy evenings when you don’t really feel like cooking. With juicy chicken thighs and lots of veggies, you can serve it on its own or with a side of rice for a total meal.

What Makes This Recipe So Good

There’s not a lot of hands-on, active cooking with pressure cooker Japanese curry, which makes it a perfect dinner idea when you don’t feel like cooking or just don’t have a ton of time on your hands.
The overall flavor of this recipe is a little spicy but also a little sweet. Serve it with a side of rice (like our Instant Pot Sushi Rice) to balance out the flavors even more.
If you have leftovers, refrigerate them in an airtight container. They’ll be good for 2 to 3 days. You could freeze them in an airtight container, too!

Key Ingredients

Japanese Curry Roux – Definitely don’t skip this ingredient! The roux thickens up the liquid so it’s not as soup-like. You can use store-bought curry roux (or curry sauce mix) in this recipe if you want, but I actually recommend making your own! My favorite homemade Japanese curry roux is this easy 5-ingredient recipe from Just One Cookbook.

Chicken Thighs – We’re making a Japanese chicken curry here, so we’re using chicken thighs! Chicken thighs are a little fattier than chicken breasts, which means they’re also juicier and more flavorful. They’re typically less expensive, too. If you’d rather use another protein (beef, pork, etc.) or even just chicken breasts instead of thighs, you totally can, but you may need to adjust your cook time.

Chef’s Tips

The curry will thicken as it stands, so don’t worry if it seems a little thin or liquidy at first.
If you’re used to making Indian curry, pay attention to the instruction card below. With Indian curry, the spices are added at the beginning. For Japanese curry, though, you’ll add the curry roux at the end!
Adding a little milk gives your mixture an extra creaminess, but it’s totally optional. If you’re dairy free or just don’t want to use it, don’t! You can skip it altogether or try a little coconut milk or coconut cream.

What Do We Mean By Healthy?

An angled view of a bowl of Instant Pot Japanese curry

Other Instant Pot Recipes You’ll Love

A bowl of Instant Pot Japanese curry with a spoon

Print Recipe

Japanese Curry in the Instant Pot

Japanese curry in the Instant Pot is a fast-but-delicious dinner option for busy evenings when you don't really feel like cooking. With juicy chicken thighs and lots of veggies, you can serve it on its own or with a side of rice for a total meal.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: American, Japanese

Keyword: easy dinner, one pot meal, pressure cooker

Servings:

Calories: 410kcal

Author: Cheryl Malik

Equipment

Instant Pot

Ingredients

2 tablespoons neutral oil avocado oil, extra virgin olive oil, etc.
1 ½ pounds boneless, skinless chicken thighs cut into bite-sized chunks
1 1-inch piece ginger grated
3 cloves garlic minced
1 tablespoon tomato paste
2 carrots sliced
1 onion sliced
2 Yukon gold potatoes cubed
2 cups water
2 cups chicken stock
2 bay leaves
⅓ cup Japanese curry roux see Notes
3 tablespoons milk optional, see Notes
salt and pepper to taste
vinegar optional, to taste
tamari or soy sauce optional, to taste

Instructions

Set Instant Pot to Sauté. Once hot, add oil then chicken thighs. Brown chicken thighs on each side, then remove from Instant Pot.
Add ginger and garlic to Instant Pot. Sauté until fragrant, then add tomato paste and mix until combined.
Add chicken thighs, carrots, onions, potatoes, water, chicken stock, and bay leaves to Instant Pot. Cover with lid and cook 10 minutes on Manual High Pressure.
When timer is up, Quick Release pressure. Remove bay leaves. Stir in curry roux and milk (optional) until liquid has thickened. Season with salt and pepper to taste. If desired, stir in vinegar and tamari or soy sauce to taste.
Divide into portions and serve hot.

Notes

The milk adds an extra creaminess to the mixture, but it’s totally optional, so feel free to skip it if you want or need to.
Highly recommend using the Japanese Curry Roux recipe from Just One Cookbook for this recipe! It’s super easy to make, with only 5 ingredients.
Make it Dairy Free: Skip the milk completely, or use a little coconut milk or coconut cream.

Recipe yields approximately 4 servings. Nutritional values shown reflect information for one serving out of 4, not including any optional ingredients or additional sides. Macros may vary slightly based on specific brands or types of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire recipe when finished. Divide the total weight (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition