Ingredients

Chicken - We used boneless skinless chicken breasts and sliced them into cutlets. Cutlets are essentially just chicken breasts that have been sliced in half lengthwise to make them thinner just like we did with out mushroom chicken recipe. Chicken breast cutlets are a more budget friendly option. If you want to save time, you can use pre-cut chicken cutlets.

Plain Panko breadcrumbs (Japanese breadcrumbs) - These make the cutlets extra light and crunchy because they are made from white bread without the crusts and are grated before dried. Regular Italian breadcrumbs are heavier and will not give you the same level of crunchiness. For dietary issues you may want to use gluten-free panko breadcrumbs like we breaded our stuffed zucchini blossoms with.

Eggs - helps hold the breading on the Italian chicken cutlets.

Flour - seals in the juices, helps the egg bind to the chicken which in turn helps the panko breadcrumbs stick. We used all-purpose flour. If you have dietary issues, you can substitute with a gluten-free flour blend.  

Olive Oil - but of course, right!

Italian Seasoning Blend - this is a spice mixture of basil, oregano, rosemary, marjoram, and thyme. The addition of Italian seasoning and parmesan cheese is what makes this recipe for Italian chicken cutlets different from Japanese chicken or pork tonkatsu.

Garlic - kept it easy with garlic powder or can use freshly minced garlic.

Parsley - nice to garnish with - but not required.

Parmesan Cheese - finely grated - the king of cheese! We use most of the cheese in the panko bread crumb mixture but also use a little in the egg mixture. Double the flavor. If you love the flavor of parmesan cheese but are looking for a low carb recipe, you are going to love our herb crusted beef cutlet recipe.

Preparing the Breading Station

*For the full Italian chicken cutlet recipe instructions, see the recipe card below.

• Toast panko breadcrumbs with olive oil in a pan until lightly browned. Set aside to cool.

• Butterfly or slice chicken breast down the center lengthwise to make thin cutlets.

• Pound chicken cutlets with a meat mallet or a heavy skillet to flatten to about ¼ inch thickness.
• Season chicken cutlets

• Mix parmesan cheese, Italian seasoning, garlic powder, parsley, and salt and pepper in the toasted panko breadcrumbs.
• Beat eggs and add the rest of the parmesan cheese and salt and pepper. Set it aside.

• Place flour on a plate and set up your breading station.

How to Make Italian Chicken Cutlets?

• Dip the seasoned chicken cutlets into the flour and shake lightly to remove excess flour.

• Next, dip the floured chicken piece into the egg mixture to coat both sides.
• Transfer the coated chicken onto the plate of seasoned toasted breadcrumbs. Coat both sides and press lightly to ensure the breading sticks to the chicken.
• Prepare to either air fry or bake.

Recipe Tip: Our foolproof method of toasting the panko breadcrumbs BEFORE baking or air frying is the secret to juicy chicken. Now, you don't have to overcook the chicken just to get your breadcrumbs brown, toasty and crispy because they already are!

Recipe Tip: Cook time will vary depending on how flat your chicken cutlets are. Thicker cutlets will take longer to cook than thinner cutlets.

Recipe Tip: If you need to cook for more than 2 people, you may want to opt for the baked method. On the other hand, cooking just for 2 people, try the air fryer option.

Healthy World Cuisine first published this Italian chicken cutlet recipe on June 5, 2013. Wow, tabletop air fryers were not even invented back then. We updated the recipe with new methods, photos, videos, recipe card, and the works.

More Easy Chicken Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Italian Chicken Cutlets (Oven Baked or Air Fried)

Crispy oven-baked or air-fried Italian Chicken Cutlets with a foolproof technique for a perfect golden crust. Healthier than frying and family-approved!

Course Mains

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 chicken cutlets

Calories 315kcal

Author HWC Magazine

Equipment

• oven or air fryer
• meat mallet or heavy flat bottomed frying pan

Ingredients

Toasted Panko Breadcrumbs

• 1.5 cups panko breadcrumbs plain (sometimes also called Japanese breadcrumbs)
• 1 tablespoon olive oil

Chicken Cutlets

• 3 chicken breasts or 6 chicken cutlets or about 1.5 pounds depending on the size.
• salt and pepper to taste
• ½ cup all purpose flour or gluten free alternative to coat the chicken cutlets

Panko Breadcrumb Mixture

• toasted panko bread crumbs from above
• ¾ cup parmesan cheese finely grated
• 1 teaspoon Italian seasoning dried herb blend (mixture of basil, oregano, rosemary, marjoram, and thyme)
• 1 teaspoon garlic powder dried or 3 cloves of fresh peeled and minced garlic
• 2 tablespoons parsley fresh finely chopped or 2 teaspoons dried +extra for garnish.
• salt and pepper to taste

Egg mixture

• 2 whole eggs beaten
• ¼ cup parmesan cheese finely grated
• salt and pepper to taste

Instructions

• Decide if you want to BAKE or AIR FRY the chicken cutlets. If baking, preheat oven to 400° F (204°C) now. For air frying, you will preheat the air fryer to 400° F (204°C) approximately 5 minutes before air frying.

Toast the Panko Breadcrumbs

• Place panko breadcrumbs and olive oil into medium skillet and toast for about 5 minutes or until golden brown. Then transfer to a large plate or sheet pan to cool.

Prepare the Chicken Cutlets

• Cut the chicken breasts carefully in half lengthwise or butterfly them open. Then, cut in half lengthwise. Now you should have 6 chicken cutlets (If you have purchased chicken cutlets, you can skip this step)
• Pound chicken cutlets with a meat mallet or a heavy flat bottomed skillet to flatten to about ¼ inch thickness.
• Season both sides of the chicken cutlets well. Set it aside.

Set Up Breading Station

• Prepare Panko Breadcrumb Mixture: Mix ¾ cup of grated parmesan cheese, Italian seasoning, garlic powder, parsley, and salt and pepper into the cooled toasted panko breadcrumbs.
• Prepare Egg Mixture: Beat eggs and add the rest of the parmesan cheese (¼ cup) and salt and pepper.
• Place ½ cup all purpose flour on a large flat plate.
• Set up your breading station like the Ford Assembly line. First, place your prepared chicken cutlets Next, place your plate of flour. In third place, set your egg mixture. Finally, place your seasoned panko bread crumbs.

Assemble Chicken Cutlets

• Dip the seasoned chicken cutlets into the flour and shake lightly to remove excess flour.
• Next, dip the floured chicken piece into the egg mixture to coat both sides.
• Transfer the coated chicken onto the plate of seasoned toasted breadcrumbs. Coat both sides and press lightly to ensure the breading sticks to the chicken.

Baking Instructions: Preheat 400° F (204°C)

• Place prepared cutlets on a lined and lightly greased baking sheet and bake uncovered for 15 minutes. Then, turn over and continue baking for another 5 to 10 minutes or until the chicken has reached the internal temperature of 165°F (73.9°C). Cooking time will vary depending on how thin your cutlets are.

Air Frying Instructions: Preheat 400° F (204°C)

• Place chicken cutlets in the lightly greased air fryer basket and spray with oil. Air fry for 5 minutes. Then flip the chicken over and spray the other side with oil. Continue to air fry for another 5 to 7 minutes (total of 10 - 12 minutes) or until the chicken has reached the internal temperature of 165°F (73.9°C). Cooking time will vary depending on how thin your cutlets are.

Serving

• Enjoy while hot! We like to sprinkle the cutlets with a extra fresh parsley and fresh lemon juice.

Storage and Reheating

• Leftovers can be stored in a covered container in the refrigerator for 3 days or in the freezer for up to 2 months.
• Reheating Methods:

  Oven - 350° F (176° C) and place on a wire rack in your oven uncovered for about 15 minutes or until crispy.

  Air Fryer - 350° F (176° C) for about 3 to 5 minutes.

  Pan Fry - not one of our favorite methods but add a little oil in a skillet and over medium heat until crisp and warm.

  Microwave - not the best option as this will make the panko bread crumbs soggy. But if you must, them cover lightly and microwave for 30 seconds to 1 minute until warm.

Video

Notes

Baking Cook Time - 20 to 25 minutes /Air Fryer cook time - 10 to 12 minutes or until the chicken has reached the internal temperature of 165°F (73.9°C)

Recipe Tips:

• If using previously frozen chicken, make sure it is completely thawed and dried well before breading or it will be soggy.
• Season the chicken cutlets, egg mixture and the panko bread mixture thoroughly for the best tasting breaded chicken.
• Set up your breading station like the Ford assembly line! First goes the chicken, then the flour, followed by the egg mixture and then the panko bread crumb mixture. Lastly, have your lined baking tray or prepared air fryer basket ready at the end.
• Use a fork to bread the chicken or use one hand for breading and keep the other hand clean.
• Shake off the excess flour so that the egg and panko breadcrumbs adhere well to the chicken.
• After dipping the chicken into the panko breadcrumb mixture, press down firmly on both sides so the breadcrumb mixture adheres to the chicken cutlet.
• The goal is to pound the chicken to a ½ inch thickness all around the cutlet to make sure it cooks evenly.
• Don't overcook the chicken! You do not have to worry about the panko breadcrumbs getting browned or crispy because you already completed this task on the stove top. The goal is to have a moist chicken cutlet with an internal temperature of 165°F (73.9°C).

Nutrition

Serving: 1chicken cutlet | Calories: 315kcal | Carbohydrates: 20g | Protein: 33g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 510mg | Potassium: 492mg | Fiber: 1g | Sugar: 1g | Vitamin A: 284IU | Vitamin C: 3mg | Calcium: 240mg | Iron: 2mg

The post Italian Chicken Cutlets appeared first on Healthy World Cuisine

What makes them even more special? A secret ingredient that imparts a delightful chewiness, making these cookies utterly addictive. Share them during the holidays, teatime, or adapt for a delightful vegan twist.

Tis the season for baking delights and vitamin C-packed oranges! Whether enhancing healthy dishes like hot and spicy mandarin orange chicken or sweetening the deal with orange-glazed air fryer salmon bites, the versatility of fresh oranges shines. The sweet and tangy flavor gives a refreshing upgrade to sweets like our gluten free orange cookies not to mention, our almond flourless cake.

Ever heard of "anginetti" or lemon-flavored Italian cookies, also known as lemon drops? Our Italian orange cookie recipe, distant cousins to anginetti, features mandarin oranges. After baking and cooling, drizzle on a little orange cookie glaze for seriously delicious results. Fair warning: it's tough to stop at just one!

Ingredients and Substitutions

Butter: Unsalted and at room temperature for optimal results. To make these orange cookies vegan and dairy-free, swap it with plant-based butter.

Granulated Sugar: Use ½ cup; note that we haven't tested sugar alternatives. Changing sugar types can affect the cookie's texture.

Orange Zest: We used mandarin oranges; alternatively, regular naval orange zest works too.

Orange Juice (OJ): Fresh juice from sweet mandarin oranges is ideal, but fresh orange juice or pantry OJ can also be used.

Egg: If you are not vegan, use a large egg at room temperature. For a vegan version, try ¼ cup applesauce and add ½ teaspoon extra baking powder to maintain texture.

Vanilla Extract: Add 1 teaspoon for extra flavor, or experiment with almond extract or anise in small amounts (¼ teaspoon) to complement the orange flavor.

Gluten-Free Flour Blend (with xanthan gum): We recommend King Arthur Gluten-Free Measure for Measure Flour for its excellent texture in Italian orange cookies and chocolate macadamia nut cookies. If not gluten-sensitive, regular all-purpose flour is an option.

Baking Powder: Ensure it's not expired; for a gluten-free version, use gluten-free baking powder.

Cornstarch: The secret ingredient! It binds liquids without drying, creating an addictive chewy texture. Please make sure your brand is gluten free, if you are celiac or have gluten intolerances.

Powdered Sugar (Confectioners' Sugar): For the sweet orange icing!

Mandarin Orange vs Naval Orange

Feel free to choose between mandarin oranges and regular navel oranges for these drop cookies based on what's available. We prefer seedless mandarin oranges for their sweeter, less acidic flavor and they are easier to peel. They're ideal for lunchboxes and create a tasty citrus maple dipping sauce for breakfast panettone French toast.

Depending on the size and type of oranges, you'll need approximately 2 medium navel oranges or 3 to 5 mandarin oranges for this cookie recipe. Use whichever citrus variety you have on hand.

How to Make Orange Cookies

• Cream butter (or plant-based butter) and sugar together until light and fluffy. Add the egg (or egg substitute) and blend.
• Incorporate mandarin orange juice, orange zest, and vanilla into the butter-sugar mixture. Don't worry if it starts to separate; it's normal.

• Sift in the gluten-free flour blend, baking powder, and cornstarch into the wet ingredients, mixing until blended.
• Chill the dough for at least 2 hours or up to 3 days.
• Preheat the oven to 350°F (176°C).

• Drop cookie dough onto a lined tray, spacing them 2 to 3 inches apart. We used a heaped tablespoon. Properly chilled dough prevents excessive spreading.

• Bake for 10 to 12 minutes until the edges feel slightly firm. The tops won't brown much, but the bottoms will have a slight bronze when properly baked.

• Rest cookies on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

How to Make Orange Icing

• In a small bowl, combine powdered sugar, mandarin orange juice, and zest, stirring until well blended. The consistency should be thick yet drippy, creating icicle-like drips down the cookie when glazed correctly.

• If the icing is too thick, add a ¼ teaspoon of orange juice at a time until it reaches a drizzle-friendly thickness.
• Conversely, if the sweet orange glaze is too thin, add a teaspoon of powdered sugar at a time until it achieves a thickness suitable for a light glaze on the cookie.

Storing

Once the Italian orange drop cookies are cooled and adorned with sweet orange icing, allow them to dry. Seal the cookies in a container, keeping them away from direct sunlight. They can stay fresh at room temperature for up to 3 days.

For longer storage, freezing is an option. Arrange the glazed orange cookies in a single layer on a baking sheet and freeze until solid, similar to our approach with decorated gingerbread cookies. Transfer the frozen cookies to a freezer-safe container or bag, using parchment paper to separate layers.

Cookies with icing are typically good for 2 months in the freezer. Unglazed cookies, on the other hand, can be stored for up to 6 months, allowing you the flexibility to glaze them later.

Recipe Tips

Measure Accurately: Baking is a science, and accurate measurements ensure consistent results. Do not scoop the cup directly into the gluten-free flour. Instead use a smaller spoon and scoop the flour lightly from the bag into the cup and then level it out with a knife or weigh your ingredients.

Bring Ingredients to Room Temperature: Allow ingredients like eggs and butter to come to room temperature before using in this recipe for orange cookies. This helps create a smoother batter and promotes even mixing.

Cream Butter and Sugar until Light and Fluffy: This process incorporates air into the mixture, resulting in a lighter melt in your mouth texture.

Don't Overmix the Dough: Overmixing can lead to tough cookies because of the xanthan gum in gluten free flour mixes. Mix just until combined.

Chill the Dough: For drop cookies, chilling the dough can prevent cookies from spreading too much in the oven. This recipe tip is one that is suggest for many of the 60 cookies from around the world.

Line your baking sheets:  With parchment paper or baking sheet liners to prevent the orange drop cookies from sticking and for easier cleanup.

Check for Doneness: Cookies continue to bake on the hot baking sheet even after being removed from the oven. Remove them from the oven when the edges firm up and the centers still look slightly underdone. While these cookies won't turn golden brown on top, the bottoms will bronze.

Cool on a Rack: Transfer the Italian cookies to a wire rack to cool completely. This prevents them from becoming soggy as they cool.

Decorate after Cooled: Allow the orange cookies to cool completely before adding icing. This prevents the icing from melting. If you would like to garnish the Italian drop cookie with extra orange zest, do this before the icing has a chance to dry and set. Top of Form

What to serve with?

Our gluten free Italian orange drop cookies with icing have a delightful citrus flavor that pairs well with many delicious treats. Here are some of our favorites:

• Coffee: Pair your orange cookies with a cup of coffee or even an iced bumblebee espresso.
• Tea: Elevate your teatime experience with Earl Grey Tea. Its citrusy bergamot complements the cookies' flavor and aroma perfectly.
• Hot Cocoa: Don't forget the mini marshmallows! The combination of chocolate and orange is sublime.
• Ice Cream: Whether plain vanilla ice cream or our dairy free mocha banana ice cream, enjoy it homemade cookies. Top it off with a honey candied lemon slice for a beautiful presentation.
• Chocolate: The delicate sweetness of the orange drop cookie provides a delicious contrast to dark chocolate pudding. 
• Fruit: Fresh sliced berries, cherries, persimmons, oranges, or pineapples make a lovely accompaniment. Consider adding dried figs, cranberries, chocolate espresso fig balls or quinoa fruit salad to your dessert table.

Pairing with Alcohol

Pairing wine or alcohol with Italian orange drop cookies can be a fun and creative way to enhance your taste experience. Here are some creative suggestions:

1. Sweet White Wine: Explore pairing orange cookies with a sweet white wine like Moscato, late harvest Riesling or a sweet dessert wine.
2. Sparkling Wine, Champagne, or Prosecco: Infuse a festive touch with a little bubbly. It's a pleasant contrast to the sweet and tangy orange drop cookies.
3. Cocktails: For the adventurous, try our Blue Elephant Chili Cocktail or  our Blood Orange Ginger Spritz, both made with fresh oranges.
4. Spirits: Enhance the citrus notes by sipping orange liqueur like Grand Marnier, or consider pairing with spiced rum, Irish cream, or a smooth whiskey on the rocks.

Holiday Baking Shenanigans: The Mystery of the Disappearing Cookies!

During our baking extravaganza-featuring Fudgy Chocolate Macadamia Nut Cookies, Apple Pie Cookies, and black sesame cookies -we've encountered a peculiar dilemma. Our cookies are seemingly vanishing into thin air! The curious part? It doesn't occur when we're actively in the room; it's as if they're spirited away in our absence.

Now, we've interrogated the family, and they vehemently deny any involvement in the cookie disappearance. So, we're left with only one logical explanation: gremlins! If you've faced a similar conundrum or have any clever solutions to this mysteriously sweet problem, please share your insights in the comments below. Together, let's solve the case of the elusive cookies!

Frequent Asked Questions (FAQ's)

More Cookie Recipes

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Italian Orange Drop Cookies with Icing (Gluten-Free)

Enjoy our easy gluten-free Italian Orange Drop Cookies recipe. These melt-in-your-mouth treats are made with mandarin orange juice, zest, sweet icing, and easy preparation.

Course Desserts

Cuisine Italian

Diet Gluten Free, Low Lactose, Vegetarian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 16 cookies

Calories 154kcal

Author HWC Magazine

Ingredients

Wet Ingredients

• ½ cup butter unsalted or plant based butter to keep dairy free
• ½ cup granulated sugar
• 1 whole egg large (see notes below for vegan options)
• 1 teaspoon vanilla extract (or ¼ teaspoon almond or anise extract)
• 1 tablespoon orange zest fresh (We used mandarin orange zest but you can also use a naval orange zest)
• ⅓ cup orange juice fresh (We used mandarin orange juice but you can use naval orange juice but you can also use canned juice in a pinch)

Dry Ingredients

• 1 and ¾ cups gluten free flour blend with xanthan gum (We used King Arthur Gluten - Free Measure for Measure flour)
• 1 tablespoon cornstarch
• ¼ teaspoon salt
  
• 1 teaspoon baking powder (gluten free)

Mandarin Orange Icing

• 1 cup powdered (icing) sugar
  
• ⅛ cup mandarin orange juice
  fresh or naval orange juice (2 tablespoons)
• 1 teaspoon mandarin orange zest plus extra for garnish - optional

US Customary - Metric

Instructions

• In a large mixing bowl, add your room temperature butter (or plant based butter) and sugar. Mix until light and fluffy.
• Add egg, vanilla extract, mandarin orange juice and zest and mix well. Don't worry if your mixture starts to separate; it's normal.
• In a separate large bowl mix together your dry ingredients; gluten-free flour blend with xanthan gum, corn starch, salt and baking powder and mix well.
• Slowly with the mixer on low add the dry ingredients into the wet ingredients and mix well. Your cookie dough mixture will be thick and sticky.
• Cover the orange cookie dough with plastic wrap and refrigerate for at least 2 hours or up to 3 days, if you are busy. Refrigeration prevents your cookies from spreading while baking.
• Preheat oven to 350 degree F or 176 degree C.
• Line your baking trays with parchment paper or baking mats to prevent sticking. Use a tablespoon to scoop a heaping tablespoon of orange cookie dough and drop it on the lined baking trays 2 to 3 inches apart. The cookies do not spread very much if you do not use real butter and refrigerate your dough.
• Bake cookies for about 9 -12 minutes or until the edge of the cookies feel slightly firm but the middle of the cookie will still be slightly soft. These cookies do not turn golden brown on the top but the bottom of the cookie will be golden brown when cooked perfectly. 10 minutes was the perfect time for our oven but each oven varies a little. Do not wait until the tops of the cookie turn golden brown or they will be dry and not chewy.
• Allow the orange drop cookies to cool for about 5 minutes on the baking sheet. Then, carefully use a spatula and move them to a wire rack to cool.
• In a medium bowl add powdered sugar, mandarin orange juice and zest. Mix well. Drizzle the mandarin orange icing glaze over the cookies.
• Allow the cookies to dry and enjoy. You can freeze these cookies so you can enjoy them through the holidays.

Video

Notes

What can I substitute for the egg to make the cookies vegan?

For a vegan option, replace the egg with ¼ cup of applesauce and add an extra ½ teaspoon of baking powder to the dry ingredients. In addition, you will need to replace the unsalted butter with a plant based butter. 

Storing

Once the Italian orange drop cookies are cooled and adorned with sweet orange icing, allow them to dry. Seal the cookies in a container, keeping them away from direct sunlight. They can stay fresh at room temperature for up to 3 days.

For longer storage, freezing is an option. Arrange the glazed orange cookies in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to a freezer-safe container or bag, using parchment paper to separate layers. Cookies with icing are typically good for 2 months in the freezer. Unglazed cookies, on the other hand, can be stored for up to 6 months, allowing you the flexibility to glaze them later.

Nutrition

Serving: 1cookie | Calories: 154kcal | Carbohydrates: 25g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 83mg | Potassium: 43mg | Fiber: 1g | Sugar: 15g | Vitamin A: 194IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

The post Italian Orange Drop Cookies with Icing appeared first on Healthy World Cuisine

These mini trifles are layered with espresso coffee and hazelnut liqueur dipped ladyfinger biscuits for a lightly sweet and nutty flavor. Topped with billowy clouds of espresso infused mascarpone cream and a dusting of unsweetened cocoa powder for 3 layers of pure decadence - all without using any eggs.

Served in a cup, jar or decorative glass, these mini no-bake desserts are perfect for your next dinner party or special event. They can be made in advance and taste even better the next day.

Fun Tip

Do you know what Tiramisù means in Italian? It loosely translates to "Pull me Up" or "Cheer me Up". How could you be sad with one of these cute little coffee-soaked trifles in your hand? Right!

If you are a coffee addict, dark chocolate lover, or can easily knock out 6 chocolate espresso truffles on your afternoon break, you are going to love these tiramisu parfaits.

Are you ready to get started? Here is what you need to make tiramisu in a cup.

Ingredients

• Espresso or instant espresso coffee. We also used instant espresso coffee granules in the whipped mascarpone mixture.
• Frangelico is a sweet and nutty hazelnut digestive liqueur made in Italy. Traditionally, tiramisu is made with a sweet masala wine, but Frangelico takes this tiramisu cup recipe over the top.  This is an optional ingredient but if you can - try it!
• Heavy whipping cream replaces the eggs to give these tiramisu cups an extra creamy texture. Do you feel confident eating raw eggs? We don't! In addition, the last thing we want to be doing is fussing with temper the eggs or trying to find pasteurized eggs. It is not worth the time, worry or potential salmonella issues. Let's use heavy whipping cream instead and make eggless tiramisu.
• Powdered sugar - also known as confectioners' sugar or icing sugar. We also used granulated sugar to sweeten the espresso. You can also use a sugar alternative of choice.
• Mascarpone cheese is a fresh Italian mild creamy cheese that is very similar to cream cheese. However, because mascarpone uses whole cream instead of milk it is richer. It has the perfect combination of sweetness and tang from the lemon.
• Unsweetened Cocoa Powder or unsweetened cacao powder, like we used in our Mexican chocolate smoothie and Mocha Banana Ice Cream.
• Savoiardi (also known as Lady Fingers) are long crispy sweet sponge biscuits. They are shaped just like fingers on a lady - hence the name.
• Vanilla extract or dried vanilla bean adds balance and depth to the dessert.

Step By Step

Preparation

• Brew 4 double shots of espresso to equal 1 cup. While still hot, add sugar or sweetener of choice, Frangelico liqueur and vanilla and stir well. Allow the espresso coffee mixture to cool.
• Use a mixer or very strong-arm muscles to whip the heavy whipping cream, powdered sugar, vanilla, and espresso powder granules into soft peaks.
• In a separate bowl, use a mixer to lightly soften the mascarpone cheese. Do not overmix.

• Add the whipping cream mixture to the mascarpone cheese mixture and gently combine.
• Place the creamy mascarpone cheese mixture into a piping bag or in a sealed baggie with the end cut off. This makes it easier to assemble the tiramisu trifles but it is not required. Put the espresso mixture in a shallow bowl and have the lady fingers, cocoa powder in a fine meshed sifter all set up and ready to go.

Assembly of Trifles

• Dust the cup or jar with a thin layer of sieved unsweetened cocoa powder.
• Break the lady fingers in half. Lightly dip both sides of the biscuit into the espresso coffee mixture. Then, place the lady fingers at the bottom of the cup on top of the cocoa powder layer.

• On top of the coffee-soaked biscuits, pipe a layer of the creamy eggless mascarpone cheese mixture.
• Then, sift a little more of the unsweetened cocoa powder on top of the cream.

• Repeat this process 1 to 2 more times depending on the size or depth of the cup, glass, or jar. We were able to get 3 layers in our 2.5-inch (6.35 cm) depth and 3.5-inch (8.90 cm) width in 4 individual tiramisu cups.

Finishing Touches

• For style points, we like to end with a final layer of the cream. Use a knife to level off the top. Clean the cup around the edges and a final dusting of unsweetened cocoa powder.

Expert Tips

1. The best flavored tiramisu is made with freshly brewed high-quality espresso, like we used for our Bumblebee Coffee. Instant espresso is second in line for best taste. Last on the list for best flavored tiramisu is extra strong coffee.
2. Follow the directions on the instant espresso package for ratio of water to instant espresso granules. For example, you would use approximately 2.5 tablespoons in 8 ounces (1 cup or 236 ml's) of water depending on the brand. One shot of espresso is 30 cc or 1 ounce.
3. Allow the mascarpone cheese to come to room temperature for about 30 minutes before whipping. This makes it more creamy and easier to blend into the whipped cream mixture.
4. Chill the bowl and the beaters before whipping the heavy whipping cream.
5. Gently blend the whipped cream mixture into the mascarpone whipped mixture. If you over mix, it will lose its fluffy volume and not be as creamy.
6. Dip the Savorardi (lady fingers) quickly and do not allow them to soak. If you do, the cookies will break apart and things can get very messy.
7. If making tiramisu cups in advance for a gathering, hold off on the last layer of sieved cocoa powder just until serving so that you can cover them with plastic wrap. When you are ready to serve, dust them with a little unsweetened cocoa powder.

Dairy and Egg Free Substitutions

• The closest substitute for mascarpone cheese is full fat cream cheese just like we used in our rose and lemon mousse cups.
• If want to make this dessert vegan and or dairy free, you can replace the mascarpone cheese with vegan cream cheese and use coconut cream instead of heavy cream. In addition, you will have to substitute with homemade lady fingers as they traditionally are made with eggs or can substitute with another vegan sponge cake.

Espresso Substitutions

One mini tiramisu cup has approximately 150 mg of caffeine per serving. That caffeine level estimate is assuming you use the entirety of the espresso mixture to dip the lady fingers into. If you need to monitor your caffeine intake or want to serve it to children, you can try these following substitutions for espresso.

• Try decaffeinated espresso which is only about 20 mg of caffeine per serving.
• If you do not have espresso or instant espresso, you can use a mixture of extra strong brewed coffee or decaf coffee and 2 tablespoons of a reduced balsamic glaze. Don't knock it until you try it. The sweet and tart balsamic glaze accentuates the coffee flavor and gives this dessert a unique depth of flavor.
• Add a little coffee liqueur like Kalua, Baileys or even Mozart Chocolate Coffee liqueur to extra strong coffee.
• Lastly, extra strong milk tea or even plain strong black tea can be used as a substitute for espresso.

Ladyfinger (Savoiardi) Substitutions

Savoiardi biscuits are also known as lady fingers. They are a traditional ingredient in tiramisu.  They add a light spongelike texture to soak up all the delicious espresso mixture.

You can usually locate ladyfingers in the cookie and/or baking isle at the grocery store but sometimes not. We have purchased these biscuits online through Amazon or at Trader Joes and Italian grocery stores.

In addition, there are also a few gluten - free varieties of lady fingers on Amazon such as Matilde Vicenzi Vicenzovo Gluten Free Lady Fingers and Schar Lady Fingers.

If you can't find lady fingers or choose to use something else, try one of these different alternatives. Just a quick note that the texture of the eggless tiramisu will differ slightly with each of the different options.

1. Fresh cut sponge cake or even gluten free sponge cake.
2. Angel Food Cake like we used in our Icebox lavender Lemon Cake is light and lovely.
3. Pound cake
4. Vanilla wafers
5. Biscotti cookies are quite thick and crisp so they may need to soak a little longer in the espresso before layering up in the trifle.
6. Digestive biscuits or graham crackers
7. Panettone bread - hey don't knock it! When you have had you fill of panettone air fryer French toast put it in a tiramisu cup.

How to garnish Tiramisu Cups?

You can keep the toppings on the tiramisu as plain or extravagant as you desire. We chose to keep this iconic "dolce" (sweet treat) simple with just a little dusting of unsweetened cocoa powder.

Try these fun toppings…

1. Grated dark chocolate
2. Candied Meyer lemon slices
3. Plain lady fingers
4. Grated nuts like crushed hazelnuts, pistachios, or almonds.
5. Fresh fruit like figs, raspberries, pomegranate seeds, kumquats, strawberries, or blackberries
6. Fresh coffee beans or chocolate covered coffee beans.

Storage

Tiramisu mini cups made without eggs can be stored in the refrigerator for up to 3 days but are best on day 1 or 2. The longer the cups are stored, the more apt the lady fingers are to continue to soak up any moisture in the cup. Please see the frequently asked question below for the freezing recommendations.

Frequent Asked Questions (FAQ's)

Dessert Recipes Served in Individual Cups

Easy Microwave Chocolate Pudding

Lemon Rose Cardamon Cheesecake Mousse

Spicy Chai Coconut Jelly

Coconut Rice Pudding with Cardamon Spiced Honey Pears

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Easy Eggless Tiramisu Cups

Indulge in these rich and creamy individual tiramisu cups for an easy eggless Italian dessert.

Course Desserts

Cuisine Italian

Diet Vegetarian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 cups

Calories 665kcal

Author HWC Magazine

Equipment

• mixer or a whisk and really strong arm muscles.
• fine mesh sifter to sieve the unsweetened cocoa powder

Ingredients

Espresso Mixture

• 1 cup espresso coffee 8 ounces (freshly brewed) - 4 double shots of espresso or decaffeinated espresso coffee.
• 1 tablespoon granulated sugar or sugar alternative
• 2 to 3 tablespoons hazelnut liqueur We used Frangelico but you can exchange with any alcohol of choice - optional

Mascarpone Cream Mixture

• 1 cup heavy cream also known as whipping cream
• ½ cup powdered sugar also known as confectioner's sugar or icing sugar or sugar alternative of choice
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso coffee granules - optional
• 8 ounces mascarpone cheese
  at room temperature
• 12 lady fingers
  (also known as Savoiardi) 12 regular sized cut in half or 24 mini
• 3 tablespoons unsweetened cocoa powder

US Customary - Metric

Instructions

Espresso Mixture

• Brew 4 double shots of espresso so that it equals 1 cup or make 1 cup instant espresso coffee per directions. While its still hot, add sugar or sweetener of choice, Frangelico liqueur and vanilla and stir well. Pour in a shallow dish and allow it to cool.

Eggless Mascarpone Cream Mixture

• Use a mixer or very strong-arm muscles to whip the heavy whipping cream, powdered sugar, vanilla, and espresso powder granules into soft peaks.
• In a separate bowl, use a mixer to lightly soften the mascarpone cheese. Do not overmix.
• Add the whipping cream mixture to the mascarpone cheese mixture and gently mix to combine. Place mascarpone cream mixture in a piping bag or in a sealed baggie with the end cut off. This makes it easier for assembling the trifle but it is not required.

Trifle Assembly

• Dust the cups, jars or chosen glasses with a thin layer of sieved unsweetened cocoa powder.
• Break the full sized lady finger in half so they fit in the glass. Lightly and quickly dip both sides of the biscuit into the espresso coffee mixture. Then, place the lady fingers at the bottom of the cup on top of the cocoa powder layer.
• On top of the coffee-soaked biscuits, pipe a layer of the creamy mascarpone cheese mixture.
• Then, sift more of the unsweetened cocoa powder to cover the top of the cream.
• Repeat this process 1 to 2 more times depending on the size or depth of the cup, glass, or jar. We were able to get 3 layers in our 2.5-inch (6.35 cm) depth and 3.5-inch (8.90 cm) width in 4 individual tiramisu cups.
• For style points, we like to end with a final layer of the cream. Use a knife to level off the top. Clean the cup around the edges, cover with plastic wrap and refrigerate for at least 2 to 4 hours to let the flavors mingle.
• When you are ready to serve, add a final dusting of unsweetened cocoa powder to garnish. Serve eggless tiramisu cups well chilled.

Video

Notes

Preparation Tips:

1. Allow the mascarpone cheese to come to room temperature for about 30 minutes before whipping. This makes it more creamy and easier to blend into the whipped cream mixture.
2. Chill the bowl and the beaters before whipping the iced cold heavy whipping cream.
3. Gently blend the whipped cream mixture into the mascarpone whipped mixture. If you over mix, it will lose its fluffy volume and will not be as creamy.
4. Dip the Savorardi (lady fingers) quickly and do not allow them to soak. If you do, the cookies will break apart and things can get very messy.
5. If making tiramisu cups in advance for a gathering, hold off on the last layer of sieved cocoa powder just until serving.  This way you can cover them with plastic wrap and refrigerate them without disturbing the pretty garnish. When you are ready to serve, dust them with a little unsweetened cocoa powder
6. For more helpful hints and recipe substitution ideas, please read the post. 

Storage

Tiramisu mini cups made without eggs can be stored in the refrigerator for up to 3 days but are best on day 1 or 2. You can also freeze tiramisu. Place the individual tiramisu cups in sealed containers in the freezer for up to 3 months.

Nutrition

Serving: 1cup | Calories: 665kcal | Carbohydrates: 44g | Protein: 10g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 197mg | Sodium: 105mg | Potassium: 229mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1852IU | Vitamin C: 0.5mg | Calcium: 141mg | Iron: 2mg

The post Easy Eggless Tiramisu Cups appeared first on Healthy World Cuisine

Make our easy Panettone Air Fryer French Toast Sticks with a buttery maple triple sec syrup for the ultimate Christmas breakfast or brunch. These quick and easy French toast sticks are crispy on the outside and tender on the inside. Fun to eat - just pick up a slice with your fingers and dip. Serve along with Italian Scrambled Eggs or a Stove Top Parmesan Leek Frittata for an unforgettable vegetarian breakfast.

What's to Love

After all, what are you going to do with that leftover panettone bread loaf from the holidays? This fun recipe will have your guests swooning for seconds and your house is going to smell just like Christmas.  As a matter of fact, the aroma from the air fried French toast sticks is so deliciously festive it can wake up blurred eyed teenagers EARLY on a weekend morning. They are that good!

If you do not have an air fryer, we have included the stove top directions in the recipe card below too. Make extra French toast sticks. They freeze well and are easy to reheat.

Air Fryer Breakfast

Eating Italian Christmas cake for breakfast might seem a little extravagant but hey - it's the holiday, right? We do not often splurge on sweets but when we do - we go BIG!

Making the perfect French toast sticks in the air fryer is not that different than a classic French toast but it is so much better.

• The air fryer (or convection oven) makes an extra crispy French toast.
• No forks needed just dip and bite.
• Delicious addition to a breakfast board or DIY Ultimate Bagel Bar Brunch.
• No monitoring needed. Enjoy a quick Iced Bumblebee Coffee with your guests while it cooks.
• Use non-dairy to make almond milk French toast
• You can also make a homemade dairy free and gluten free panettone bread.
• Adding Cointreau (orange flavored triple sec or bourbon) and orange zest to the buttery maple syrup complements the fruits in the panettone bread.

What is Panettone Bread?

Panettone (pronounced as "pa-net-taw-nee) is a sweet Italian Christmas bread sometimes also referred to as an Italian fruit cake made with candied orange, citron, and raisins. If you're not fond of candied fruits, you must try a chocolate panettone bread. Decadent chocolate deliciousness! It's customary to gift either the traditional or chocolate version during the Christmas holidays.

How is the Italian Christmas Bread Made?

This Italian sweet bread is special because it uses a starter culture along with the usual eggs, flour, and butter. The starter dough goes through this intensive process of getting worked on for at least 3 days before adding the candied fruits and raisins. After it is baked, its hung upside down for 10 hours to retain its domed shape. Now, you know why this beloved bread is so special.

Panettone bread it light and chewy. It is delicious served with a slather of apricot freezer jam, mascarpone spread (similar to a cream cheese) and also makes the best darn French toast.

French Toast Ingredients

• Panettone Bread, especially a loaf that is starting to go a little stale, is perfect to make a batch of French toast. As a substitute, feel free to exchange with pandoro (8-pointed Italian sweet bread), brioche bread, Texas toast or even gluten-free bread.
• Eggs - this helps the ingredients bind together and firm up when heated. If you are out of eggs, you can try adding just a little bit of cornstarch to the milk mixture.
• Almond Milk - or any non-dairy or dairy of choice gives French toast that rich custard flavor.
• Cinnamon - gives it that holiday essence. If you want, you can add a little all spice, nutmeg, or ginger to the mix too.
• Vanilla - enhances the flavor.
• Salt - just a pinch to balance the flavors.

Maple Bourbon or Triple Sec Syrup Ingredients

Do you like to go BIG when you splurge on a special treat? Then, you are not going to want to skip this rich and decadent Maple Cointreau syrup. All we can say is "Oh my". Of course, you can serve with plain maple syrup or Better Than Mrs. Butterworth Pancake Syrup for the kids.

• Maple Syrup - is perfect but can also use regular pancake syrup.
• Triple Sec or Bourbon - the orange flavor liquor complements the dried fruits in the panettone bread. We used Cointreau but you could also use Grand Marnier or other triple sec of choice. Your favorite bourbon is also a delicious pairing with the maple flavor.
• Orange zest - we used the zest from a mandarin orange but use what you have on hand.
• Butter - but of course, right? It make this delicious alcohol infused maple syrup rich and delicious.

Step by Step Instructions

For the full and complete recipe and video, please scroll down to the recipe card below.

• Remove the baking paper from the panettone bread.
• Slice the Italian Christmas Bread into thick slices.

• Make the French toast custard. Add beaten eggs, milk or non-dairy of choice, vanilla, cinnamon, and a little dash of salt.
• Spray the air fryer basket or tray with oil or line with parchment paper. This is very important! Preheat the air fryer to 385 degrees F or 196 degrees C. If you have an oven toaster style air fryer, be sure to line the baking tray underneath as it will drip.
• Dip the panettone bread slices into the custard mixture and lay on the prepared air fryer basket or tray. Do not soak in the batter! Spray both sides of battered panettone with a little spray oil.

• Place the French toast sticks in the air fryer. Air fry for 5 minutes. Then, turn over and air fry for another 4 minutes or until crispy. Every air fryer is a little different so you may need less or more time to achieve a crispy exterior to the French toast sticks.

• In the meantime, make the buttery maple triple sec syrup. In a small pot or pan, add the butter to melt and add the maple syrup and bourbon or Cointreau (triple sec) alcohol and cook over medium heat until bubbly for about 2 minutes. Remove from the heat and stir in the orange zest.
• Enjoy!

French Toast Toppings

• Dust homemade panettone air fryer French toast sticks with powdered sugar and serve with little bowls of maple bourbon syrup on the side to dip.
• Mascarpone cheese and berries.
• Maple Coffee Syrup
• Chocolate hazelnut spread
• Date paste spread or your favorite nut butter.
• Butter and orange marmalade or kumquat jam. The citrus flavor really brings out the dried citrus flavor in the panettone Christmas bread.
• Dollop of Homemade Coconut Whipped Cream or Asian Spiced Pears.

Recipe Tips for Success

• Spray your air fryer tray or basket well with oil or line with parchment paper, if your brand of air fryer allows this.
• Lightly spray both sides of custard dipped panettone bread sticks with a light flavored oil before baking. It prevents sticking and makes your French sticks golden.
• Preheat the air fryer. This is important as it helps French toast get a good crispy crust.

How to Reheat?

1. Preheat the air fryer to 385 degrees F (196 degrees C) and heat for 1 to 2 minutes on each side.
2. Stove top heat a little butter over medium heat and pan fry panettone French toast for 1 to 2 minutes on each side.
3. Microwave is our least favorite way to heat up French toast as it makes it soggy.  However, if that is your only option reheat in microwave for about 45 seconds to 1 minute and you are done.

How to Store Leftovers?

Air fried French toast can be stored in a covered container for up to 3 days in the refrigerator or up to 2 months in the freezer.  When storing in the freezer, it is best to store in a single layer with waxed paper, parchment paper or aluminum foil in between.  Then, you can just heat up a couple of sticks at a time for an air fryer breakfast any day of the week.

What to serve with French toast?

If you are serving Panettone for breakfast, you may like to try these sides and mains.

• Breakfast meats like bacon, sausage, country ham or Canadian ham.
• Italian scrambled eggs and Sauteed Asparagus and Mushrooms with a poached eggs are great for any low carb lovers in the crowd.
• Fresh fruit, stewed fruit or quinoa fruit salad.
• Espresso, coffee, and juice.
• Granola, yogurt or a spicy chocolate chai chia seed pudding.
• Serve air fried French toast sticks as part of a breakfast board. Arrange the maple bourbon or triple sec syrup, bacon, hard boiled eggs, fresh fruit, jams, mascarpone cream and all your favorite items on a serving platter and enjoy.

Serving as a dessert?

• Of course, a little espresso or coffee is always welcome.
• If you want to try something a little stronger, pour glasses of prosecco, Moscato or limoncello.
• Dessert boards are the new trend. Just add French toast sticks, syrup of choice, whipped topping, fresh berries, candied pecans, Nutella, jam and a few chewy mandarin orange cookies for a festive treat.

Difference Between Pandoro vs Panettone

Are you team Panettone or team pandoro? Both cakes are delicious in this air fryer breakfast but there are many differences.

Both are Italian Christmas breads, but panettone originated in Milan and pandoro originated in Verona. Pandoro is an 8-point star shaped golden bread and has the texture like a French Brioche that we use to make savory breakfast bread pudding. Unlike the panettone, it does not contain any dried fruits, but we think it is sweeter in taste. Usually, pandoro is dusted in powdered sugar and it looks like snow on a Christmas tree.

Frequent Asked Questions (FAQ's)

More Breakfast and Brunch Ideas

Healthy Tex Mex Breakfast Bowls

Gluten and Dairy Free Breakfast for Every Occasion

Strawberry Banana Pancakes

DIY Ultimate Bagel Bar Brunch

Cranberry Oatmeal Breakfast Cookies

Wishing everyone a safe and happy holiday!

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Panettone Air Fryer French Toast Sticks

Try our easy Panettone Air Fryer French Toast Sticks with a buttery maple triple sec or bourbon syrup for the ultimate Christmas breakfast or brunch.

Course Breakfast and Brunch

Cuisine Italian

Diet Vegetarian

Prep Time 8 minutes minutes

Cook Time 9 minutes minutes

Total Time 17 minutes minutes

Servings 4 people

Calories 160kcal

Author HWC Magazine

Equipment

• air fryer or convection oven

Ingredients

• 8 sticks panettone bread
  thick sliced sticks with the baking paper removed. Slices should be shaped into a long thick stick easy for picking up and dunking into syrup.
• 2 whole eggs beaten or egg beaters
• ⅓ cup almond milk
  (or dairy or non-dairy of choice)
• 1 teaspoon cinnamon dried ground
• 1 teaspoon vanilla
  
• ¼ teaspoon salt
• Spray oil light flavored

Maple Triple Sec or Bourbon Syrup (optional)

• 2 tablespoon butter
  
• 3 tablespoons triple sec or bourbon We used Cointreau
• 1 cup maple syrup
• 1 teaspoon orange zest We used a mandarin orange

Garnishes

• powdered sugar, whipped topping, fruit or whatever your little heart desires

US Customary - Metric

Instructions

Air Fryer Method

• Preheat the air fryer (or convection oven) to 385 degrees F or 196 degrees C. Spray the air fryer basket with a light flavored oil or line with parchment paper.
• Remove the paper from the panettone bread and cut into 8 thick sliced sticks.
• In a flat bowl mix eggs, almond milk, cinnamon, vanilla, butter and salt. Dip each of the panettone bread slices into the egg mixture on both sides. Do not soak but just a quick dunk and shake off the excess egg and milk mixture.
• Spray the panettone sticks with a light flavored oil on both sides and place on greased or parchment lined air fryer tray. (To make cleanup easy, if you have a toaster oven style air fryer, place the lined baking sheet under the air fryer tray as the French toast will drip.)

  Place the air fryer tray with the French toasts in the air fryer and cook for 5 minutes. Turn the French toast sticks over and cook for another 4 minutes or until toasty and crispy on all sides.

  If more convenient for you, spray one side of the French toast before setting in the air fryer tray. Then, when you turn them half way in the cooking process, you can spray the other side.
• In the meantime, add a knob of butter to a small pot to melt over medium heat. Take the pot off the heat and carefully add the triple sec or bourbon alcohol. Then place back on the medium heat. Allow the alcohol to burn off for about 2 minutes. Add the maple syrup to the butter and alcohol mixture and heat until warm- about 1 minute. Turn off the heat, add the orange zest and stir. The maple triple sec or bourbon syrup is ready for serving.
• Serve your delicious panettone air fryer French toast sticks with a side of buttery Maple Cointreau Syrup and a dusting of powdered sugar if desired. Enjoy!

Stove Top Method

• Add 1 tablespoon of butter into a large frying pan and melt over medium low heat. Add your prepared panettone sticks to the pan that have been lightly dipped into the egg and milk mixture. Pan fry on each side for 5 to 8 minutes or until golden brown. If you need to cook in batches, clean your pan and add a new tablespoon of butter each and every time.

Video

Notes

• Nutrition calculation is based on 2 panettone French toast sticks without syrup. If you add the maple triple sec or bourbon syrup the calories per serving are 308 and Net carbs are 53 - but hey- it's the holiday! 
• The maple triple sec syrup will thicken upon cooling. It can be reheated in the microwave or on the stove top, if you have any leftovers.

Storage

Air fried French toast can be stored in a covered container for up to 3 days in the refrigerator or up to 2 months in the freezer.  When storing in the freezer, it is best to store in a single layer with waxed paper, parchment paper or aluminum foil in between.  Then, you can just heat up a couple of sticks at a time for an air fryer breakfast any day of the week.

Frozen French Toast Sticks in Air Fryer

Preheat air fryer to 385 degrees F. Spray air fryer basket and the individual French toast sticks with a little light flavored oil. Air fry French toast sticks for 2 to 3 minutes on each side or until hot and crispy.

 

Nutrition

Serving: 2French toast sticks | Calories: 160kcal | Carbohydrates: 26g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 375mg | Potassium: 65mg | Fiber: 2g | Sugar: 1g | Vitamin A: 116IU | Vitamin C: 0.02mg | Calcium: 80mg | Iron: 2mg

The post Panettone Air Fryer French Toast Sticks appeared first on Healthy World Cuisine

If you can open a jar, you literally have all the skills needed to assemble this Italian platter together. Last minute guests are no problem because this starter uses pantry jarred ingredients, Italian cold cuts, and cheeses to spread a little holiday cheer. No cooking or baking required!

Pour yourself and glass of wine or a Blood Orange Ginger Spritz and let's get this party started.

Ingredients

If you have ever made a cheese board, you know that the only limitation of what you can add is your imagination. These are just some things we had in the pantry or sounded good to us. Explore your pantry and/ or the pickle or deli section of your grocery store and pick your favorites. Here are some starter ideas…

Short skewers or long toothpicks to make Charcuterie sticks like we did with our Caprese Salad on a stick. Our bamboo skewers were 4.7 inches in length or up to 6 inches would work fine.

Olives - pitted Castelvetrano are buttery and kalamata olives are briny but pick ones you enjoy or an olive medley. If you have any olives left over, your can try our Vegan Olive Tapenade recipe.

Artichoke Hearts - marinated or you can marinate your own with the quick and easy dressing we are gong to share with you today.

Pepperoncini - if you like something slightly spicy.

Sweet Cherry Peppers - if you like something a little sweet.

Fresh Baby Mozzarella Balls (also called bocconcini or Ciliegine) or Cheese Cubes of Choice. We marinated the fresh mozzarella with an easy balsamic and EVOO dressing.

Fresh Mini Sweet Bell peppers and cherry Tomatoes or any fresh vegetables you desire like cucumbers, radish, etc. It adds that nice crunch.

Soppressata and Prosciutto or any Italian cold cuts you desire like salami, Pepperoni, Coppa and the list goes on.

Fresh Rosemary sprigs or fresh green herbs that make the antipasto wreath look just like a Christmas wreath.

Other Ideas - Marinate mushrooms, roasted peppers, pickled onions and more.

How to Assemble

• If you decide to use fresh baby mozzarella balls, also called bocconcini, marinate with a little balsamic vinegar, extra virgin olive oil, Italian seasoning and salt and pepper to taste.
• Open jars of pickles, cold cuts and chop up any fresh vegetable you plan to put on the antipasto skewers and place them easily within reach. Thread all the special ingredients on the wooden skewers.

• Choose a round platter to display your antipasto wreath. Place your assembled Charcuterie Skewers around the exterior edge of your round platter and leave space in the middle to make a wreath shape pattern.
• Add the rosemary sprigs in between the sticks of antipasto. Artfully stack the rest of the skewers on the plate. It is like you are doing a craft. We are not very crafty so you will probably do better than us. (smiling)
• Cover and place the holiday appetizer in the refrigerator until your guests arrive.

How to Display

The Christmas antipasto wreath is beautiful on a large white flat platter or plate so you can see clearly all the delicious meat, cheese, bright pickled vegetables on the skewered appetizers. However, you can also display this rosemary wreath on a large cutting board or wooden chopping board too. Use what you have on hand. Alternatively, an elevated cake tray, or disposable oversized aluminum round tray also work fine.

If you are feeling a bit tired this holiday, you can forgo the skewers and just creatively lay the ingredients in a round circle to shape a wreath. There are not hard rules and rules are meant to be broken. Have fun with this Christmas antipasto platter.

Recipe Tips and Variations

• Pick and choose the ingredients that you like the most. Maybe you use some of the ingredients we described and maybe some of your own ideas as well.
• Try adding a little cooked and marinated cheese tortellini pasta and fresh basil on your appetizer skewers. If you don't use up all the tortellini, add the leftovers to an Instant Pot Italian Sausage Tortellini Soup.
• If you want to make this recipe vegetarian, skip the Italian cured meats, and add more cheese, pickles, and vegetables instead.
• On the other hand, if you want to make this Antipasto Wreath vegan, hold all the cold cuts, and use vegan cheese. Try stuffing vegan cream cheese in mini peppers and marinate canned mushrooms.
• Serve your Antipasto Wreath Charcuterie Skewers as part of a "Bloody Mary Bar". How fun would that be!
• Drizzle on a little of the Italian marinade or extra virgin olive oil on the skewers right before serving.

What to Serve on the side?

Serve the antipasto wreath appetizer with toasted rustic Italian bread, crackers, Healthy Ricotta Crostini or breadsticks on the side. Also, a drizzle of extra virgin olive oil and fresh cracked pepper is nice upon serving.

Stove Top Rosemary Party Nuts is a delicious low carb and gluten free option to go with the charcuterie sticks and can be made in advance.

Can Antipasti be a Main Course?

Yes, absolutely! Antipasti is the plural of antipasto - more than one appetizer. Serve several different Italian Christmas Appetizer recipes with your holiday antipasto wreath. Appetizers for dinner is a very fun hosting idea.

Dazzle your guests with  Mom's Best Italian Stuffed Artichokes or hot out of the oven Savory Baked Brie in Puff Pastry.  You might even want to try our gluten free and Dairy-Free Bolognese Polenta Bites.

Italian Meal Plan

Have you ever eaten a Sunday dinner with Italian friends or dined at an Italian restaurant? If so, you may be familiar with the different parts of an Italian meal. If you want to host a dinner party that no one will ever forget, try this menu.

Aperitivo is a pre-meal drink. Try a Campari or Aperol Spritz.

Antipasto (singular form) is the delicious Antipasto Wreath Charcuterie Skewers appetizer.

Primi (first course) -  Timpano Italian Pasta Dome

Secondi - (second Course) - Mediterranean Red Snapper Packets

Dolci  (dessert) - Rich and Creamy Tiramisu, gelato or a healthy sorbet.

Digestivi & Caffè - (drink to settle the stomach after a big meal and helps with digesting) After dinner drinks like amari, grappa, limoncello, Sambuca and more are served after dessert. Espresso coffee is often served after a large meal.

Storage

• Please do not leave your antipasto platter wreath out of the refrigerator for over 4 hours.
• Marinated fresh mozzarella balls that have not been submerged in olive oil do not last more than 24 hours.
• However, the pickles and deli meats can be taken off the stick and consumed within 4 days if covered and in the refrigerator.

Frequently Asked Questions (FAQ's)

Christmas Appetizers

Air Fryer Roasted Chestnuts

Feta Stuffed Portabella Mushrooms

Roasted Sweet Mini Peppers on crusty bread

Spanish Meatballs with Pepper and Tomato Wine Sauce

How to Make Bruschetta Bread

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Antipasto Wreath Charcuterie Skewers

Kickoff the holidays with a festive Italian Antipasto Wreath Charcuterie Skewers appetizer! It's an easy, make-ahead low carb grazing platter that doubles as a Christmas holiday table decoration. 

Course Appetizers/ Snacks

Cuisine Italian

Diet Diabetic

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 32 skewers

Calories 119kcal

Author HWC Magazine

Equipment

• 30 wooden skewers 6 inch or long toothpicks

Ingredients

Marinated Mozzarella Balls

• 8 ounces fresh mozzarella ciliegine baby mozzarella balls (bocconcini)
• ¼ cup olive oil extra virgin + extra to garnish before serving
• 1.5 tablespoon balsamic vinegar
• 1 teaspoon Italian seasoning dried ground
• ½ teaspoon garlic powder dried ground
• salt and pepper to taste

Antipasto Wreath

• 8 ounces marinated fresh Mozzarella Ciliegine balls recipe above
• 10 ounces olives pitted (Italian Castelvetrano Whole Green )
• 10 ounces tomatoes small grape or cherry tomatoes
• 16 ounces pepperoncini whole
• 13 ounces marinated artichoke hearts
• 16 ounces sweet cherry peppers
• 8 ounces mini sweet bell peppers Seeds removed and but in half
• 14 ounces Sopressata thin sliced
• 4 ounces prosciutto
• 10 ounces fresh rosemary sprigs 2 packages

US Customary - Metric

Instructions

Marinate Fresh Mozzarella Ciliegine (Balls)

• Place fresh mozzarella ciliegine balls in a bowl, Add olive oil, balsamic vinegar, Italian seasoning, garlic, salt and pepper to taste. Set aside.
• Open jars of olives, pepperoncini, marinated artichoke hearts, sweet cherry peppers or any pickles that you enjoy. Set out slices of Sopressata and prosciutto or any Italian cold cuts you enjoy. Wash tomatoes and chop up any fresh vegetables like mini sweet bell peppers. Place all ingredients near your reach.
• Thread all the special antipasto ingredients on the wooden skewers with alternating colors and textures as desired.
• Choose a platter. plate or wooden chopping board to display your antipasto wreath. Place your assembled Charcuterie Skewers around the exterior edge of your round platter and leave space in the middle to make a wreath shape pattern.
• Add the rosemary sprigs in between the sticks of antipasto. Artfully stack the rest of the skewers on the plate.
• Cover and place the holiday appetizer in the refrigerator until your guests arrive - up to 24 hours.
• Drizzle charcuterie skewers with a little extra virgin olive oil before serving. Enjoy!

Video

Notes

Storage

• Please do not leave your antipasto platter wreath out of the refrigerator for over 4 hours.
• Marinated fresh mozzarella balls that have not been submerged in olive oil do not last more than 24 hours. 
• However, the pickles and deli meats can be consumed within 4 days if covered and stored in the refrigerator.

Nutrition

Serving: 1skewer | Calories: 119kcal | Carbohydrates: 4g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.005g | Cholesterol: 12mg | Sodium: 663mg | Potassium: 132mg | Fiber: 2g | Sugar: 1g | Vitamin A: 496IU | Vitamin C: 24mg | Calcium: 13mg | Iron: 0.5mg

The post Antipasto Wreath Charcuterie Skewers appeared first on Healthy World Cuisine

Ingredients 

How to Make 

• Slice the zucchini and summer yellow squash into ¼ inch slices. 

• Toss with olive oil, garlic and salt and pepper to taste. 

• Air fry zucchini and squash at 400 degrees F (204 degrees C) for 7 minutes. (We used the air fryer basket not this lined platter to air fry the vegetables. However, to keep the mess down whilst taking the photo, its in this lined platter)

• Turn over halfway through and air fry for another 7 to 8 minutes or until toasty golden. 

• Zest lemon on top, add dried red hot pepper flakes and garnish with basil if desired. 

Equipment  

Cosori Deluxe S 26-qt. 10-in-1 Smart Toaster Oven was used with the basket for air frying. Depending on the size of your air fryer, you may need to cook in batches. You do not want the squash and zucchini to overlap so that it stays crispy like our Chinese Eggplant with Garlic Sauce. 

Top Tips 

Frequent Asked Questions (FAQ's) 

More Summer Vegetable Recipes 

Super Easy Grilled Asian Eggplant 

Italian Stuffed Patty Pan Squash

Easy Summer Millet Salad

Caprese Salad on a Stick

Keto Grilled Okra with Tajin

Easy Air Fryer Recipes

Air Fryer Crispy Curry Chicken Legs

Air Fryer Spring Rolls

Banana Spring Rolls (Air Fryer Method)

Air Fryer Ribs (Chinese Style Garlic Ribs)

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Air Fryer Zucchini and Squash

Try this easy crispy Air Fryer Zucchini and Squash recipe that no one can stop eating! Just 20 minutes for a healthy low carb side dish with a garlic lemon seasoning.

Course Side Dish

Cuisine Italian

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 28kcal

Author HWC Magazine

Equipment

• air fryer

Ingredients

Fried Zucchini

• 1 zucchini small , sliced in about ¼ inch thick
• 1 yellow squash small , sliced in about ¼ inch thick
• 1 teaspoon olive oil
• 2 cloves garlic fresh (peeled and minced)
• salt and pepper to taste
• oil spray to prevent sticking on air fryer basket

Garnishes

• 1 teaspoon lemon zest optional but delicious
• dried red pepper flakes optional to your desired level of heat
• 1 tablespoon basil optional - fresh Chiffonade cut
• tomato optional - fresh sliced
• lemon slices optional as garnish

US Customary - Metric

Instructions

• Preheat air fryer to 400 degrees F (204 degrees C).
• Slice zucchini and yellow summer squash in ¼ inch circle slices. Peel and mince fresh garlic.
• Place squash and zucchini slices in a large bowl. Drizzle with olive oil, add the garlic and salt and pepper to taste and mix well.
• Spray air fryer basket lightly with a little oil spray. Lay the prepared zucchini and squash in a single layer in the basket. (If you have a small air fryer, you may have to make this recipe in more than one batch.)
• Air fry zucchini and squash for 7 minutes on one side. Then, carefully turn the veggies over to cook on the other side for another 5 to 8 minutes or until slightly golden and toasty. The exact time required to cook will depend on the size you sliced your vegetables. They should be fork tender but slightly crispy on the outside.
• Place the air fried squash and zucchini on a platter. Arrange in a overlapping circular design, if desired. Garnish with lemon zest, dried red pepper flakes and fresh basil if you like. We also added a few fresh garden tomatoes on the platter for serving.
• Enjoy hot!

Video

Notes

Cooking Tips

• To keep the air fryer squash and zucchini crisp, do not overlap the slices in the air fryer basket. If need be, cook in smaller batches.  
• For optimal results, use the air fryer basket instead of the baking pan. The rationale for this choice is that the convection heat gets to both sides of the vegetables so that they get crisp. If you have a toaster oven style air fryer like us, just line the baking pan underneath the fry basket to catch any drips for easy cleanup. We tested the recipe both ways and hands down, the basket wins.  
• Preheat air fryer to 400 degrees F (204 degrees C), while you are prepping the vegetables. A high heat prevents the zucchini from getting soggy while it I cooking.  
• Don't use too much oil. A teaspoon or so is really all you need.
• Turn the summer veggies halfway in the cooking process. 
• Keeping the squash and zucchini slices all about ¼ inch thick allows for more even cooking.  

Storage 

Leftovers, if you actually have any, can be kept in a sealed container in the refrigerator for up to 3 days or frozen for up to 2 months. 

Nutrition

Serving: 1g | Calories: 28kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 265mg | Fiber: 1g | Sugar: 2g | Vitamin A: 223IU | Vitamin C: 18mg | Calcium: 19mg | Iron: 0.4mg

The post Air Fryer Zucchini and Squash appeared first on Healthy World Cuisine

Sometimes, life is just too busy, or you don't have enough burners to make it the traditional way. Using a pressure cooker (Instant Pot) makes this creamy pumpkin risotto recipe super easy. How simple? A quick sauté, 6 minutes in the pressure cooker, and you are done.

No more standing and stirring while adding broth to the risotto a little at a time (of course unless you want to). If you want to get into the Zen of risotto making, try our Creamy Parmesan Risotto with Saffron or Chanterelle Mushroom Risotto.

No pressure cooker, No worries! We have included stove top instruction in the recipe too.

Ingredients and Substitutions

Arborio Rice is a short-grained rice named after the area in Italy where it was first cultivated. This special type of rice has more starch than the long grained Jasmine rice we use to cook our Hong Kong Fried Rice or our Vegan Curried Rice. When the Arborio rice cooks, it slowly releases its starch. You end up with a firmer al dente texture but creamier rice.

You can purchase Arborio rice at a regular grocery store, and it is found in the rice isle.

VERY IMPORTANT TIP! Never rinse or wash Arborio rice. Doing so will wash away all the starch content that gives risotto its delicious texture.

We haven't tried substituting any other type of grain in this pumpkin sage risotto. However, a potential substitution may be sushi rice, as it also has a high starch and amylose content.

Pumpkin (or Squash) is the second key ingredient. We used a fresh 'pie pumpkin' like in our Thai Pumpkin Curry.  However, you could also use a butternut squash, kabocha like in our Air Fryer Kabocha Squash with Curried Sauce, acorn or other favorite winter squash of choice. If you want to save time, you can purchase the already peeled and chopped fresh squash. A final alternative is to add chopped defrosted frozen squash or pumpkin.

Fresh is always best. If you don't have fresh pumpkin or squash, you could add plain (no sugar added) pureed canned pumpkin at the end of the cooking process.

An important thing to note is that each pumpkin/squash has a different water content. You may have to add a little more broth or add a little more parmesan to get it to the consistency you desire. We will discuss all about that in the recipe below.

White Wine, like a dry sherry or a nice chardonnay, is perfect to deglaze the instant pot. However, you can exchange with more vegetable broth instead.

Parmigiano-Reggiano - The King of Cheeses! Instant pot pumpkin risotto is extra delicious with freshly grated parmesan. If you want to make your risotto vegan, you can swap out with a little nutritional yeast and leave out the cheese.

Brown Butter Sage and Chestnut Sauce

Do you ever smile or moan when you take a bite of dinner? If not, this is going to be one of those times. This delectable sage infused brown butter sauce with roasted chestnuts is killer good. Seriously, we could eat it just by the spoonful.  It's delicious drizzled over a bowl of creamy pumpkin risotto. There are 3 just ingredients…

1. Butter - Melted and transformed into a delicious brown butter that is sometimes called "beurre noisette" in French.  When the butter is melted and the milk solids solidify at the bottom of the pan, the butter becomes nutty and flavorful.
2. Fresh Sage Leaves - Frying sage leaves in butter will delight your senses with the most amazing aromas of fall. These are used to garnish the dish.
3. Air Fried Roasted Chestnuts - Taking plain Italian pumpkin risotto to the next level.  Toasty and nutty with that little contrast of texture.

Step By Step Risotto

• Place the instant pot on the sauté setting. Add olive oil and aromatics (onions and garlic) to the instant pot, then sauté until aromatic.
• Add in the Arborio rice and sauté until all the rice are coated in olive oil and toasty.

• Toss in the diced pumpkin/squash cubes of choice.
• Stir well.

• Season with salt, pepper, and thyme leaves.
• Pour in vegetable broth (or chicken broth if you do not need to keep vegetarian).

• Pressure cook on high for 6 minutes.
• Add in grated parmesan cheese and a little extra broth if needed to get the right texture.

Brown Butter Sauce

Are you getting hungry? The addition of brown butter sage and roasted chestnut sauce takes this recipe over the top. It's so good! Try it drizzled over our Roasted Butternut and Carrot Ginger Soup! This step is optional.

• Try our recipe for Air Fryer Roasted Chestnuts. Recipe for baked and boiled chestnuts included. You can peel and store the chestnuts in a sealed container in the refrigerator a couple days in advance.
• Roughly chop chestnuts

• Start by adding butter to a saucepan and melt.
• Add in fresh sage leaves and fry in your butter.  Fry until crispy. Remove and set aside (you will use fried sage leaves as a garnish).

• Gently simmer butter until foamy and the butter's milk solids start to turn golden brown.
• Add in the chopped chestnuts and stir for one minute, then set aside.

Equipment

Do you have a pressure cooker? It is such a handy device. It makes cooking risotto a breeze (we have a 6-quart Duo Instant Pot model).  You can sauté and pressure cook all in one device. Whether you want to make Pressure Cooker Oxtail Stew, side of Instant Pot Black Rice Pilaf, or whip up a quick batch of Instant Pot Lentil Ham Stew, it cuts down on cooking time and makes everything super tender.

Tips for Success

• Do NOT wash Arborio rice before cooking. The starches are what make risotto creamy and delicious.
• Toast the Arborio rice in the pressure cooker (instant pot) with the aromatics and olive oil using the sauté function. Do not burn the rice!  Coat and toast all the rice grains with olive oil.  This process gives the risotto a protective coating that allows the rice to absorb the liquids without getting mushy.
• The Instant Pot takes a while to heat up or come to pressure - about 10 to 15 minutes. If you warm up the broth in the microwave first (just take the chill out), it speeds up the process.
• Don't add the Parmesan cheese until the very end of the cooking process.
• The perfect consistency for risotto is not too loose and not too thick - but a happy medium. If you run a spoon on the bottom of the instant pot, it should leave a line before gently starting to return. The texture should be creamy, but with body to hold its shape. Watch our video in the recipe card below to learn more.
• Make sure to have the extra cups of vegetable broth set aside. Once the pressure cook process is complete, you may need to add more broth. If your risotto is too thin, add in a little more parmesan cheese. The reason for this difference is due to the different types of pumpkins and squash have different moisture levels. Do not add more than you need as the rice will continue to absorb the liquid.
• Instant Pot Pumpkin Risotto should have a slight chew, but the mixture should be creamy.
• As your risotto sits and starts to cool, it gets thicker. It is best to serve right away. 

Frequent Asked Questions

More Delicious Pumpkin Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Instant Pot Pumpkin Risotto

Our easy Instant Pot Pumpkin Risotto is drizzled with a decadent brown butter sage and Air Fryer Roasted Chestnuts sauce for the creamiest coziest vegetarian meal ever.

Course Main Course, Side Dish

Cuisine Italian

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 6 minutes minutes

Instant Pot Heat Up Time 10 minutes minutes

Total Time 31 minutes minutes

Servings 8 bowls

Calories 422kcal

Author HWC Magazine

Equipment

• Pressure Cooker/ Instant Pot

Ingredients

Prep for Chestnut Brown Butter Sauce (optional) - Can be made a couple of days in advance

• 15 Air Fried Roasted Chestnuts roasted and peeled (We roasted and peeled our chestnuts the day before and stored in the refrigerator)

Pumpkin Risotto

• 3 and ½ cups pumpkin heaping cups (about 1 pound) of raw, peeled and sliced in 1 inch cubes (we used a pie pumpkin but also super delicious with butternut squash, kabocha, acorn or other desired winter squash)
• 2 tablespoons olive oil
  
• 1 cup onion
  peeled and chopped
• 4 cloves garlic
  peeled and minced
• 2 cups Arborio rice uncooked (Do NOT rinse!)
• ½ cup dry white wine or dry sherry
• 4.5 cups vegetable stock Not Including an extra 1 to 2 cups just in case you need to thin it out or want to reheat later. We used a low sodium brand. In addition, we microwaved the broth for just a minute or 2 to take the chill out- not hot just luke warm)
• 2 cups vegetable stock These are the extra cups described above. Used to thin the risotto if needed and/or reheat later.
• 1 teaspoons thyme
  dried or 1 tablespoon fresh
• salt and pepper to taste
• ¾ cup parmesan cheese
  freshly grated (we also like to have a ¼ cup extra to garnish for serving)

Brown Butter Sage Chestnut Sauce (Optional BUT so Good)

• 1 stick butter (8 tablespoons or ½ cup) if you use salted butter, there is no need to season. On the other hand, if you use unsalted butter, please add a little dash of salt to taste.
• 4-6 whole sage leaves fresh
• 15 Air Fryer Roasted Chestnuts should already have been previously roasted and peeled (You can do this step a couple of days in advance)

US Customary - Metric

Instructions

• If you plan on making the delicious Brown Butter Sage and Chestnut Sauce, roast and peel chestnuts first. You can do this up to a couple days in advance. The brown butter sauce is totally optional but really takes this recipe to the next level. If you do not plan on making the sauce, skip to the next step.
• Peel and chop pumpkin or favorite winter squash (like butternut, acorn, kabocha, etc.) into one inch cubes. We had about 3.5 heaping cups or about 1 pound total. Set aside.
• Set your Instant Pot (pressure cooker) to the sauté function. Add in olive oil, onions, garlic and sauté until aromatic and translucent.
• Do NOT wash the rice! Add the raw dry Arborio rice to the aromatics in the instant pot. Stir and toast Arborio rice for 1 to 2 minutes or until all of the rice are well coated with oil.
• Add peeled and cubed pumpkin or squash in the instant pot. Season with salt, pepper and thyme leaves.
• Pour ½ cup of dry white wine or sherry over the rice and pumpkin in the instant pot to deglaze pan. Stir well. Turn off sauté function on instant pot.
• Add in 4.5 cups low sodium vegetable broth (or chicken broth if you do not need to keep vegetarian) (Optional: If you want to cut down on the time for the Instant pot to heat up, microwave the broth for just a minute or two to take the chill out so that it is lukewarm).
• Seal the instant pot (or pressure cooker) with lid and make sure the nozzle is set to NO VENT. Set the Instant pot on high for 6 minutes. It takes the instant pot about 10 minutes to get up to pressure and heat up.

Make Brown Butter Sage and Chestnut Sauce (optional - but so GOOD!)

• While your pumpkin risotto is cooking, make the chestnut sauce. Place butter in a small sauce pan and slowly melt over medium low heat.
• Add fresh sage leaves to fry until crispy. Only takes 1 to 2 minutes. Remove sage leaves from pan and set aside
• Continue to cook and stir the butter until it gets foamy. The milk solids from the butter will turn golden brown and it will be golden.
• Add chopped roasted chestnuts and stir into brown butter sauce and sauté for 1 minute. Remove pan from heat source and set aside.

Finish the Dish

• When the Instant Pot (pressure cooker) is done cooking, Carefully, use the quick release method to vent out steam. Use oven mittens and point the release nozzle away from your face and others! Do NOT open the lid until the plunger has depressed or you know that the pressure is completely released.
• Add parmesan cheese to the risotto and stir. The pumpkin cubes will start to fall apart and combine with the rice. Assess the texture.

  The perfect consistency for risotto is not too loose and not too thick but a happy medium. If you run a spoon on the bottom of the instant pot, it should leave a line and gently start to return. The texture should be creamy, but with body to hold its shape. Watch our video in the recipe card below to see it in action.

  You may need to add more broth to get the right consistency. If your risotto is too thin, add in a little more parmesan cheese. As your risotto sits and starts to cool, it gets thicker. It is best to serve right away.

  Check seasoning. Add more salt and pepper to taste.
• Place a large scoop of the creamy risotto in each of the serving bowls. Spoon over a tablespoon of the brown butter sage and chestnut sauce or so. Garnish with a little extra grated parmesan cheese and fried sage leaves. Enjoy!

Alternative Stove Top Instructions in the Recipe Notes Below

Video

Notes

Tips for Success

• Do NOT wash Arborio rice before cooking. The starches are what make risotto creamy and delicious.
• Toast the Arborio rice in the pressure cooker (instant pot) with the aromatics and olive oil using the sauté function. Do not burn the rice but instead coat and toast all the rice grains with olive oil. This process gives the risotto a protective coating that allows the rice to absorb the liquids without getting mushy.
• The instant pot (pressure cooker) takes a while to heat up or come to pressure - about 10 to 15 minutes. If you warm up the broth in the microwave first (just take the chill out), it speeds up the process.
• Don't add the Parmesan cheese until the very end of the cooking process.
• The perfect consistency for risotto is not too loose and not too thick but a happy medium. If you run a spoon on the bottom of the instant pot, it should leave a line and gently start to return. The texture should be creamy, but with body to hold its shape. 
• Once the pressure cook process is complete, you may need to add more broth. If your risotto is too thin, add in a little more parmesan cheese. The reason for this difference is due to the different types of pumpkins and squash have different moisture levels. Do not add more than you need as the rice will continue to absorb the liquid.
• Risotto should have a slight chew, but the mixture should be creamy

How to Store

Risotto is best enjoyed hot and right away. However, it can be stored covered in the refrigerator for 2 to 3 days.

How to Reheat 

Risotto can be reheated on the stovetop or in the microwave. You will need to add a little more vegetable broth to get it loosened up.

Can I freeze risotto?

Freezing is not recommended as rice gets hard and the texture is not pleasant. However, try making Risotto balls (Arancini) with the leftovers. Roll risotto in a ball and coat with egg and seasoned breadcrumbs and shallow fry or air fry until toasty golden and delicious. 

Substitutions

A time saving technique is to buy raw, peeled and chopped pumpkin or winter squash from the grocery store already prepared for you. In a pinch, you can substitute with frozen squash or pumpkin that has been thawed. As a last resort, you can add Plain canned/tinned pumpkin (without the pumpkin seasoning) AFTER the risotto is cooked. Fresh always tastes the best but we are all about using what you have on hand. 

Stove Top Alternative

If you don’t have a pressure cooker, try this pumpkin risotto recipe the old traditional way.

1. Warm up your vegetable broth on the stove top.
2. Pour yourself a glass of wine - very important step!
3. Sauté onions and garlic in olive oil in a Dutch oven (or large deep pan/skillet with lid). Then, add the pumpkin or butternut squash to the pan and sauté for one minute. Add ½ cup of vegetable broth, cover and simmer for 5 to 8 minutes or until tender. Remove lid and sauté until liquid evaporates.
4. Add in Arborio rice and toss until all the rice grains are covered in oil.
5. Deglaze the pan with a ½ glass of white wine.
6. Season with salt, pepper, and thyme.
7. Add one ladle of broth at a time to the risotto.
8. Slowly stir the risotto, meditate, and enjoy your wine, until it is absorbed. Repeat that process until the rice is al dente and creamy.
9. Add in Parmesan cheese and enjoy while hot.

Nutrition

Serving: 1serving | Calories: 422kcal | Carbohydrates: 55g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 783mg | Potassium: 347mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5045IU | Vitamin C: 13mg | Calcium: 141mg | Iron: 3mg

The post Instant Pot Pumpkin Risotto appeared first on Healthy World Cuisine

These EASY to PEEL Air Fryer Roasted Chestnuts are sweet, nutty, creamy, and simply delicious. We bet our fast and easy Chestnut roasting recipe will be your new favorite winter toasty warm snack.

In this article, you will learn easy hacks on how to choose, prepare, roast and peel chestnuts.  Whether you enjoy peeling and eating this festive treat right out of a paper sack for the holidays, tossed in butter and salt or in our Roasted Chestnut Pumpkin Risotto, you are going to be hooked.

Unlike baking or boiling, air frying them gives them an extra toasty sweet flavor. Enjoy them now as the chestnut season is short!

Don't have an air fryer? No Worries! We have also included directions for boiled chestnuts and oven method for your convenience.

Eat them While They are Hot!

Have you ever eaten charcoal roasted warm chestnuts in the streets of Hong Kong? You can smell the sweet aroma in the air long before you see the street vendor. This seasonal favorite is cooked in these huge drums and tossed right in with the charcoal to give it a sweet and smoky flavor. Street hawkers sell bags of toasty hot sweet, yellow-centered chestnuts for a quick pedestrian snack.

The best news is you do not need to travel to Asia enjoy this delicious treat. You can roast them right from the comfort of your own kitchen in a snap!

Ingredients

Are you ready for it? …. Chestnuts. Yep, just one ingredient. However, there are a couple of very important things to note about choosing the BEST chestnuts.

• They have a very short season and are best enjoyed Mid-September through December.
• Believe it or not, just because a chestnut is big, does not mean that they are the sweetest.  Some of the sweetest ones are the small local ones.
• Try to buy them from a local source. That is best option as chestnuts tend to get moldy the longer, they are stored. If they are imported from another country, they need to be used quickly as they perish fast.
• Choose nuts that feel heavy for size and firm. Ripe chestnuts are dark brown with light tan edges. You may notice that they have a light sheen to them when you hold them to the light. They should not have any holes, blemishes, or rattle inside their shell. In addition, they should be firm or slight give when you squeeze them. If you feel a large movement between the skin and the flesh, this is an indication of a problem. They may be rotten.
• Buy more than you need. You are always going to find some in the batch that don't make the cut.
• Always wash and soak before you air fry them. If they float during the short soaking time, then you know these are rotten and they should be discarded.

How to Store?

Raw chestnuts do not last very long. It is best to use them 2 to 3 weeks of purchase for optimal results. Store them in a covered container in the refrigerator until ready to roast. Do not wash them until you are ready to cook or roast them.

If you harvest your own, fallen from the tree, the outer spiky shell needs to be removed. In addition, fresh chestnuts need to be cured at room temperature for a couple of days before using or placing in the refrigerator to store. This changes the taste from bland to sweet.

How to Prepare and Roast?

• Preheat Air fryer to 400 degrees F (204 degrees C)
• Wash raw nuts well and soak in warm water for about 15 minutes. (If any of them float, assess them as they may be probably rotten) Soaking helps them peel easier. Pat dry.

• Using a serrated knife make an "X" score on the rounded side of the chestnut. Be careful! Put the flat side down on the cutting board. This allows steam to release during the cooking process and makes them easier to peel.

• Place chestnuts in the air fryer basket with the "X" upright. Air fry for about 10 minutes or until the skin starts to peel back showing the yellow chestnut. Toss midway in air fryer so they cook evenly.
• The time in the air fryer depends on how large your nuts are. Smaller ones may only need  4 or 5 minutes and large ones may need up to 15 minutes or more. Keep a close eye on them. Do not let them burn or burst.

How to Peel?

• After the nuts are roasted and still piping hot, place in a kitchen towel or paper bag. (see the #6 photo above) Tie tight for a couple of minutes and give them a good shake. You might even hear them crackle.

• While still hot, they are easy to peel. Use your fingers to peel off the shell and skin. If the nuts are really hot, we use kitchen gloves or a tea towel to assist in the procedure. The kitchen towel or paper bag method along with the pre-soaking is key for success.
• Don't let them cool down as they are harder to peel. Peel while they are warm!

What Do Chestnuts Taste Like?

We must warn you. They are completely addictive, and you won't be able to stop at just one. Roasted air fried chestnuts taste sweet and buttery. The texture is like a firm potato and the taste is like a sweet potato.  The inner flesh is a golden yellow color.

How to Eat?

There are so many ways to enjoy our air fryer roasted chestnut recipe. What are your favorite ways?

• Peel and eat while hot!
• Toss in a little brown butter and salt lightly.
• Delicious in our Chicken Breast with Chestnuts and Mushrooms recipe
• Try our Roasted Chestnut Pumpkin Risotto drizzled with chestnut brown butter.
• Add chopped roasted chestnuts to French Canadian Meat Dressing or Curried Harvest Black Forbidden Rice
• Don't forget the desserts! A delicious topping to our Coconut Rice Pudding with Cardamom Spiced Honey Pears.
• Heat the peeled air fryer roasted chestnuts on the stove top with a little sugar, vanilla, and orange peel for a quick and delicious treat.
• Try them in a lentil soup, bake them in a cake, in a pasta or even soak them in brandy.
• And so many more ways

Healthy Snack

Unlike the almond or pecan, the chestnut is very low in fat and is about 37 calories each. They are also vegan and gluten-free. In a study by Zhang et al, there were promising results showing flavonoids and polyphenolic acids in the humble chestnut possess anti-diabetes and anti-cancer properties.

Equipment and Utensils

Knife - Do you have a serrated knife or a bread knife? This type of knife works best to easily slice into chestnut to make a scored "x".

Air Fryer - We used a Cosori brand toaster oven style air fryer. Every air fryer is a little different regarding how many nuts you can fit inside the basket, how fast and even it cooks. Therefore, if your chestnuts are small start looking at them at the 4-to-5-minute mark. Keep a close eye on them. However, large ones could take much longer. Once your chestnuts skin starts to pull back to reveal that bright yellow nut, it is cooked.

The purchase of an air fryer has been life changing. It makes mealtime less stressful and healthier. Be sure to check out our Air Fryer Jalapeno Poppers, Banana Spring Rolls and Chinese-Style Garlic Ribs for more delicious air fryer recipes.

Boiled vs Roasted

A very common question that many people ask, "Are boiled chestnuts better than roasted?" Well, that depends. Are you plan on eating them plain, using them in a baked good or another recipe?

Roasted

Personally, from a taste perspective, roasted chestnuts are far better than boiled chestnuts as they have an intense toasty nutty flavor, are firmer and easier to peel. However, it is difficult to flavor the entire nut when it is covered in the shell.  It is much easier to infuse flavors into a roasted chestnut after they are peeled.

Baked or air fried chestnuts are fun snack served hot. In addition, if you want a recipe to have a little texture, roasted is the preferred method. Using the air fryer, instead of baking saves on time and also gives them a extra delicious nutty flavor.

Boiled

Whereas boiled chestnuts are still delicious but have a much more mellow flavor. If you boil them, they pick up the aroma and flavors of whatever you may add to the liquid. Try adding orange peel like you see in the photo below for sweet recipes or bay leaves for savory recipes.

The boiled cooking method leaves a creamier texture but can be more difficult to peel. Just gently squeeze the chestnut to remove the filling and it comes right out. We like to use the boiled version in sweet dessert recipes and savory recipes that require a smoother texture.

Frequent Asked Questions (FAQ's)

More NUTS and SEEDS Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Air Fryer Roasted Chestnuts

Try these EASY to PEEL air fryer roasted chestnuts for a toasty warm snack. They are festive, sweet, nutty, creamy, and simply delicious.  

Course Appetizers/ Snacks

Cuisine American, Italian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Soak Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 82kcal

Author HWC Magazine

Equipment

• air fryer
• serrated knife

Ingredients

• 20 chestnuts
• water (warm just enough to cover chestnuts)

US Customary - Metric

Instructions

• Wash and soak raw chestnuts for 10 to 15 minutes in warm water - this makes the chestnuts easier to peel. Drain water and pat dry. (Pitch any nuts with blemishes, holes, or rattle inside their shell. Chestnuts should be firm or give only slightly when you squeeze them. If you feel a large movement between the skin and the flesh, this is an indication that chestnut may be rotten. Assess any that float as they may be rotten.)
• Preheat Air fryer to 400 degrees F (204 degrees C)
• Lay chestnut on cutting board with the flat side down and rounded side up. Score an "X" on the rounded side of the chestnut with a serrated knife. Be careful! Using a serrated knife makes this process easier. (Some like to just make one large slash across the chestnut but we find the "X" scoring makes it easier to peel.) The purpose behind creating a score on the chestnut is to allow steam to escape during the cooking process. If you do not do this, they might explode in the air fryer- and who wants to clean up that mess?
• Place chestnuts "X" scored side up in the air fryer basket and place in the air fryer. Toss or shake air fryer basket halfway during the cooking process. Chestnuts are perfectly roasted when the shell and skin of the chestnut pulls back and curls up to show the bright yellow flesh of the chestnut. Keep a close eye on them as they can go from raw to fully cooked in just minutes.

  Small chestnuts can as little as 4 minutes in the air fryer.

  Medium ones take round 10 minutes.

  Large ones up to 15 minutes or as needed for the skin to pull back and show the yellow flesh of the chestnut.

  Many factors determine how long to cook chestnuts such as brand of air fryer, age and size of chestnuts and length of soak time. Don't leave your cooking nuts unattended.
• Immediately, place air fried roasted chestnuts in either a dry tea towel or paper bag and tie tightly. You may even hear them crackle. Allow to rest in the tea towel or paper sack for 1 to 2 minutes. The internal hot steam that builds up in the bag or tea towel helps the peeling process. (We like to serve plain roasted chestnut in a paper lunch sack as this way your guests can close up the bag in between peeling and eating and keep the chestnuts warm.)
• Peel chestnuts straight away. We know they are still warm so use a tea towel or kitchen gloves as needed. The sooner you peel them, the easier it is. Do not allow them to get cold before attempting to peel.

  Use your fingers to peel the hard outer shell and the skin of the chestnut. Warm roasted chestnuts are easy to peel and the outer shell and skin come out together. Once they are cold, the skin has a tendency to stick and it is more difficult to remove.
• We love to eat chestnuts warm right after peeling, one right after the other. You can try tossing them in brown butter and adding a little salt or use in your favorite recipe. Enjoy!
• Oven and boiled chestnut directions in the recipe notes below.

Notes

How to choose the best chestnuts?

Choose chestnuts that feel heavy for size and firm. They should be dark brown with light tan edges. You may notice that they have a light sheen to them when you hold them to the light. They should not have any holes, blemishes, or rattle inside their shell. In addition, they should be firm or slight give when you squeeze them. If you feel a large movement between the skin and the flesh, this is an indication of a problem. They may be rotten.

How to store raw chestnuts?

It is best to use them 2 to 3 weeks of purchase for optimal results. Store them in a covered container in the refrigerator until ready to roast. Do not wash the raw chestnuts until you are ready to cook or roast them.

How to store roasted peeled chestnuts?

Roasted and peeled, they can be kept for 3 to 4 days in a sealed container in the refrigerator or up to 2 months frozen. Thawed, previously frozen chestnuts, need to be consumed right after thawing due to the high sugar content

How to make boiled chestnuts?

Wash chestnuts and dry with towel. Score an “x” on the rounded side of the chestnut using a serrated knife. Place them in a medium pot and enough water to cover plus 2 inches. Add orange zest or bay leaves if desired. Bring to a boil. Cover and simmer for up to 45 minutes or until the shells of the chestnuts start to curl up and show the yellow flesh underneath. Remove chestnuts from the water and wrap up in a tea towel for 2 minutes. Peel and enjoy. Many times, they are so soft that you can just press out the flesh of the chestnut out of the shell. 

How to roast chestnuts in the oven?

Preheat oven to 425 degrees F (218 degrees C). Wash nuts and dry with towel. We like to soak chestnuts for 10 to 15 minutes in warm water first.  Score an “x” on the rounded side of the chestnut using a serrated knife. Place on a baking rack on a baking sheet with the “x “side facing up. Roast chestnuts in the oven from 20 to 25 minutes or until the skins start to peel back and the yellow skin of the chestnut is showing. Remove from the oven and wrap up in a tea towel for 2 minutes. Peel and enjoy. 

Nutrition

Serving: 5chestnuts | Calories: 82kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 203mg | Vitamin A: 11IU | Vitamin C: 17mg | Calcium: 8mg | Iron: 1mg

The post Air Fryer Roasted Chestnuts appeared first on Healthy World Cuisine

What Does a Stuffed Zucchini Flower Taste Like?

What is a Zucchini Flower?

Did you know that the zucchini flowers (blossoms), sometimes referred to as squash blossoms or courgetti flowers, are edible? These squash blossoms bloom on zucchini (courgette), spaghetti squash and other types of summer squash. There are both male and female blossoms. After nature does its thing, baby zucchinis fruits are formed.

Cooking Zucchini Blossoms

When cooking zucchini blossoms, they do not have a floral taste. Instead, these blossoms taste like a mild zucchini. If you are growing summer squash in your garden, pick a few before the zucchini turn into huge life preservers. (smiling) We enjoy the delicate squash blossoms in our Homemade Tagliatelle Pasta with Zucchini Blossoms and in baked or air fried stuffed zucchini flowers.

Where to Find or Buy?

Believe it or not, you won't be able to find zucchini blossoms at your local grocery store. However, you will find them when in season (late summer) at farmer's markets and specialty shops. The best place to find or pick blossoms for Stuffed Zucchini Flowers is right in your own garden.

When to Pick Blossoms?

How to Clean

Follow these easy-to-follow steps for cleaning zucchini flowers…

Ingredients : Baked Stuffed Zucchini Flowers

• Zucchini Squash Flowers - You can also use other squash blossoms like spaghetti squash or summer yellow squash too.
• Panko Breadcrumbs - We used our gluten-free homemade panko bread crumbs but you can also use store bought regular panko bread crumbs. Regular breadcrumbs really do not work very well. The panko breadcrumbs give this recipe and our Italian chicken cutlets that special crunch.
• Ricotta cheese - if you have dairy sensitivities or want to keep this recipe vegan, you can use a vegan ricotta cheese or even mashed firm tofu. Mashed firm tofu is delicious in our Vegetable Tofu Ricotta Lasagna too. It picks up whatever flavors you add and has a creamy texture.
• Parmesan Cheese - The king of cheeses is always best. However, if you need to keep dairy free, you can exchange with nutritional yeast.
• Basil - We used both fresh and dried basil in this recipe, only because we have a fresh basil plant growing on our window seal. However, you can use all dried basil for this recipe and that is just fine.
• Garlic - If it did not contain this ingredient, would it even be Italian. (smiling) Can also exchange 2 cloves of fresh garlic with ¼ teaspoon dried ground garlic or more as desired.
• Egg - This acts as a binder to help the panko breadcrumbs stick. If you want to keep it vegan/ dairy free, exchange with a plain dairy free yogurt. Just a very light coat.
• Marinara Sauce - this iconic sauce is a delightful to dip the stuffed zucchini flowers into. Sometimes, we also like to use a 3 - Minute Vegan Sun-Dried Tomato Pesto too. The sauces are completely optional for this zucchini flower recipe.

Hints For Success

Waste Not Want Not!

With the cost of food prices going up, using every ingredient to it's full potential is not only frugal but delicious. Our forefathers knew this and that is why using zucchini blossoms in a recipe became popular. Why not make your own homemade panko bread crumbs with leftover bread. Be sure to check out our 17 Pantry Recipes for Emergency Preparedness making best with what you have on hand.

Frequent Asked Questions (FAQ's)

Healthy World Cuisine is celebrating "Delicious Italy" with a whole segment of Italian Cuisine recipes to please your family and friends. Today we are going to start out with a delicious Baked Ricotta Stuffed Zucchini Blossoms, Dairy Free Bolognese Polenta Bites, Caprese Salad on a Stick  and Healthy Ricotta Crostini. Please go pour yourself a glass of wine and let's get this party started.

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Stuffed Zucchini Flowers (Baked & Air Fryer Recipe)

Baked Stuffed Zucchini Flowers are a fun Italian appetizer with a crisp gluten free panko crust exterior and a creamy ricotta and Parmesan interior wrapped up in a delicate zucchini blossom. (Air fryer instructions included)

Course Appetizers/ Snacks

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 106kcal

Author HWC Magazine

Equipment

• oven or air fryer

Ingredients

• 16 zucchini flowers or other squash blossoms

Seasoned Panko Breadcrumbs

• 1 cup Panko bread crumbs ( We used gluten-free panko bread crumbs)
• 2 teaspoons Dried Basil dried
• Salt and pepper to taste

Herbed Ricotta Cheese Mixture

• 1 cup Ricotta cheese (to keep vegan exchange with vegan ricotta cheese or mashed firm tofu)
• ¼ cup Parmesan cheese (to keep vegan exchange with vegan parmesan cheese or nutritional yeast)
• ⅓ cup Fresh Basil fresh chopped (or 1 teaspoon dried ground)
• 2 cloves Fresh Garlic peeled and minced or ¼ teaspoon dried ground garlic powder
• salt and pepper to taste

Preparation Ingredients

• 1 large Egg (vegan - substitute with ⅓ cup dairy free plain coconut or soy yogurt)
• Olive oil spray
• Marinara sauce or sun dried tomato sauce optional for dipping

Instructions

Baking Instructions (please note that we have separated instructions completely so there is one whole set for baking and one whole set for air fryer- That is why the instruction area is so long)

• Preheat oven to 400 degrees F or 200 degrees C.
• Clean and prepare zucchini blossoms. Do not wash them under running water or they will be ruined. If you need to, take a slightly damp cloth and remove any obvious dirt or bugs. Remove the outer 5 prong picker on the outside of the flower at the top of the stem, where the flower meets the stem.
  16 zucchini flowers
• Slice open the flower lengthwise. Open the flower with your fingers gently.
• Remove the stamen with scissors or knife and dust off the pollen.
• If zucchini blossom stem is long, trim so that about 1 inch remains.
• Toast the panko bread crumbs in a dry frying pan until golden brown over low-medium heat. About 3 minutes (keep your eye on the crumbs, stir and do not burn in pan as they brown quite quickly) Remove from pan onto a plate to cool. Add dried basil and salt and pepper to taste. Set aside
  2 teaspoons Dried Basil , Salt and pepper
• Make the ricotta herbed filling. In a medium bowl add the ricotta cheese, parmesan cheese, garlic, basil and salt and pepper to taste. (To Make Vegan, exchange the ricotta cheese with vegan ricotta or mashed firm tofu. In addition, exchange the Parmesan cheese with vegan Parmesan or nutritional yeast.)
  Salt and pepper , 1 cup Ricotta cheese, ¼ cup Parmesan cheese , ⅓ cup Fresh Basil , 2 cloves Fresh Garlic, salt and pepper
• In a medium bowl add either your beaten egg. (Vegan option- use ⅓ cup of dairy free plain yogurt. If yogurt is too thick just thin with a little almond milk or water - about 1-2 teaspoons as needed to be consistency of beaten egg. )
  1 large Egg
• Stuff the Zucchini Flowers. Place the ricotta herbed mixture in a baggie and cut the edge off or use a pastry bag and gently fill just enough stuffing to fill the zucchini blossoms so that the cheese can be covered by the flower. Close the flower and twist flower at the top to seal.
• Dunk the stuffed zucchini flower into either the egg (regular) or dairy free plain yogurt (vegan) on all sides to coat. Remove from mixture and then coat the exterior of the stuffed ricotta zucchini blossom with toasted herbed panko bread crumbs to cover all sides and edges.
• Place stuffed, dipped and coated zucchini flowers on to a lined parchment baking sheet or spray with a little olive oil. Bake for 18- 20 minutes or until golden brown and crispy. Sprinkle with a little salt upon exiting the oven.
  Olive oil spray
• Serve hot with a delightful warmed sun-dried tomato pesto sauce or marinara sauce and Enjoy!
  Marinara sauce or sun dried tomato sauce

Air Fryer Instructions

• Preheat air fryer to 400 degrees F or 200 degrees C and set timer for 15 minutes.
• Clean and prepare zucchini blossoms. Do not wash them under running water or they will be ruined. If you need to, take a slightly damp cloth and remove any obvious dirt or bugs. Remove the outer 5 prong picker on the outside of the flower at the top of the stem, where the flower meets the stem.
• Slice open the flower lengthwise. Open the flower with your fingers gently.
• Remove the stamen with scissors or knife and dust off the pollen.
• If zucchini blossom stem is long, trim so that about 1 inch remains.
• In a medium bowl add panko bread crumbs, dried basil and salt and pepper to taste. There is no need to toast bread crumbs, like you do with the baking method. The air fryer will toast the stuffed zucchini blossoms to a golden brown.
• Make the ricotta herbed filling. In a medium bowl add the ricotta cheese, parmesan cheese, garlic, basil and salt and pepper to taste. (To Make Vegan, exchange the ricotta cheese with vegan ricotta or mashed firm tofu. In addition, exchange the Parmesan cheese with vegan Parmesan or nutritional yeast.)
• In a medium bowl add either your beaten egg. (Vegan option- use ⅓ cup of dairy free plain yogurt. If yogurt is too thick just thin with a little almond milk or water - about 1-2 teaspoons as needed to be consistency of beaten egg. )
• Stuff the Zucchini Flowers. Place the ricotta herbed mixture in a baggie and cut the edge off or use a pastry bag and gently fill just enough stuffing to fill the zucchini blossoms so that the cheese can be covered by the flower. Close the flower and twist flower at the top to seal.
• Dunk the stuffed zucchini flower into either the egg (regular) or dairy free plain yogurt (vegan) on all sides to coat. Remove from mixture and then coat the exterior of the stuffed ricotta zucchini blossom with herbed panko bread crumbs to cover all sides and edges.
• Spray your air fryer basket with a little olive oil spray to prevent sticking. Place stuffed, dipped and coated zucchini flowers on to the air fryer basket. Spray ricotta stuffed blossoms with a little olive oil on one side. Air fry for about 7-8 minutes. Then turn the stuffed flowers over and spray the other side with a little olive oil spray. Place zucchini flowers back into the air fryer for the remaining 7-8 minutes or until golden brown and crispy. Sprinkle with a little salt upon exiting the air fryer.
• Serve hot with a delightful warmed sun-dried tomato pesto sauce or marinara sauce and Enjoy!

Video

Notes

Follow these easy-to-follow steps for cleaning zucchini flowers…

1. Do not wash the flowers under running water or they will be ruined. If you need to, take a slightly damp cloth, and remove any obvious dirt or bugs.
2. They must be used right away and within 24-48 hours after picked is optimal. If you clean them right away while the flower is still opened, it is much easier. However, you can still clean them later with our easy method. Check our video below to watch how to clean a zucchini flower.
3. It is best to keep the zucchini blossoms refrigerated until ready to use. If they have a long enough stem, put them in water in the refrigerator to preserve until use.
4. Remove the outer 5 prong picker (calyx) on the outside of the flower at the top of the stem, where the flower meets the stem.
5. Slice open the flower lengthwise. Open the flower with your fingers gently.
6. Remove the stamen with scissors or knife and dust off the pollen.
7. If zucchini blossom stem is long, trim so that about 1 inch remains

Hints For Success

1. The secret to making your baked ricotta stuffed zucchini blossoms extra crispy is to first toast your panko breadcrumbs in the pan BEFORE coating your zucchini blossoms and the baking step. Alternatively, you can skip that step all together using the air fryer. (Recipe directions in the recipe card below for both baked and air fryer methods.)
2. Spritz your ricotta stuffed blossoms with a light spray of olive oil on the baking sheet and on top of the prepared stuffed flowers before baking or air frying.
3. If baking, line your baking sheet with parchment paper or aluminum for easy clean up.
4. If using the air fryer, line the catcher tray with parchment paper for easy cleanup and spritz your air fryer tray with a little spray oil to prevent sticking.
5. Do not overstuff the flower blossoms with ricotta mixture as this will make it difficult to close and seal.
6. Set up an assembly line. Place your dish of stuffed zucchini blossoms first in line, next your beaten egg, then your toasted seasoned panko breadcrumbs and finally your lined baking sheet or air fryer tray. This makes it easier for processing and saves you time. Now you can dip, roll, and lay all in one easy motion.
7. Bake or air fry your ricotta stuffed zucchini flowers, right before serving. Turn over halfway through the cooking process. (If using the air fryer method, spritz with spray oil after turned.) Best served hot out of the oven.

Can you freeze stuffed zucchini flowers?

Zucchini flowers can be stuffed with the ricotta cheese mixture and frozen up to 2 months in a sealed freezer safe container. However, we like to hold off on adding the panko breadcrumbs, so they stay crispy. On the day you want to bake or air fry. Prepare your herb panko bread crumb mixture and dip the stuffed squash blossoms in egg and roll in panko breadcrumbs. Bake or air fry as desired.

Where to buy zucchini flowers?

Zucchini flowers or squash blossoms can be purchased at farmer’s markets and specialty shops. The best way to find zucchini flowers is in your own vegetable garden.

How to make stuffed zucchini flowers vegan?

Exchange the dairy-based ricotta cheese with a vegan ricotta cheese or mashed firm tofu. Swap out the Parmesan cheese with nutritional yeast. In addition, exchange the egg dip with a non-dairy yogurt to help the breadcrumbs stick.

 

Nutrition

Serving: 2flowers | Calories: 106kcal | Carbohydrates: 7g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 140mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 1mg

The post Stuffed Zucchini Blossoms (Baked & Air Fryer Recipe) appeared first on Healthy World Cuisine

30 Minute Hot Appetizer

There is something magical about cutting into that crispy layered buttery crust. The slow ooze of cheese, olives, roasted red peppers and artichokes is just begging for a cracker. When you pull out that slice of creamy cheesy goodness on to a plate, everyone will come running.

This holiday Mediterranean Brie En Croute is a toasty hot appetizer and huge crowd pleaser. The French word "en croute" means anything baked in a pastry crust. A fun little appetizer to be served with crackers, fruits and a little glass of Blood Orange Ginger Spritz or a vino of choice.  With your first bite of the flaky crust, creamy brie and Mediterranean flavors, it will have your guests fighting for the last piece.

Savory Baked Brie in Puff Pastry: World's Easiest Appetizer

Whether you are making a charcuterie board for a crowd or just and easy snack for your family, everyone is going to love this melt in your mouth cheese pulling masterpiece. Using store bought puff pastry, makes this recipe a breeze. If you can cut up a few ingredients, open up a box of pre-made puff pastry and wheel of cheese, you have all the skills needed to make this easy appetizer.

History of Brie Cheese

Can you take a wild guess where brie cheese originated? Bingo! You got that right--France. Many places sell brie, but the real deal comes from only comes from France. French Brie cheese originally comes from the Seine-et-Marne in Northern France.

Brie is made from raw cow's milk and is a soft cheese with an edible rind. It's creamy, with subtle tones of mushrooms and butter. Simply delicious and irresistible.

Store Bought Puff Pastry Recipe Ideas

Everything in moderation is our healthy motto. However, there are times when store bought pastry dough really does save the day. Having a box in your freezer, can turn a boring curry into delicious Turkey Curry Puffs or a boring hamburger into Beef and Cheddar Puff Pastry Wheels. Both of these recipes are loved by kids. You can even sneak in vegetables and they will never even know. Shhhh… we won't tell.

Do you have unexpected guests or need a dessert to pass? Whip up a Berry and Peach Pudding tart or Blueberry Buckle Almond Tarts to delight your guests.

What You Will Need to Make Baked Brie en Croute

Did you know that you can stuff anything your little heart desires into a Savory baked brie en croute? We decided to take our flavors to the Mediterranean. Feel free to add extras or exclude things you do not have.

• Brie Wheel - 8 ounces

• Puff Pastry - We used one sheet of pre-made puff pastry. However, if you are willing and able you can always make it from scratch.

• Olives - We choose kalamata and green Spanish Manzanilla olives pimento stuffed.

• Roasted red peppers or sun-dried tomatoes in oil

• Artichokes

• Extra Virgin Olive oil

• Italian herbs and garlic - We used Mie Radici's Sicilian Spice Mix

How to Thaw Puff Pastry?

There are 2 easy options for thawing puff pastry.

1. Remove pastry sheet from the box and the internal packaging and thaw at room temperature for about 15 minutes or until easily unfolds without tearing. Do not leave out of freezer for longer than 40 minutes or the pastry dough will be difficult to work with.
2. Alternatively, you can also microwave your puff pastry dough after wrapping in a towel for 15 seconds and turn and heat for another 15 seconds, after you remove pastry sheet from the box and internal packaging. If still unable to unfold, microwave for another 5 seconds as needed. Do not overheat or your pastry dough will be very difficult to work with.

Do You Need take the Brie Rind off Before Baking?

That is completely up to you. We do not mind the brie rind, so we leave it on. However, if you dislike the rind, you can scrape it off before baking. However, it leaves the cheese more difficult to stuff. Alternatively, we would just place the Mediterranean stuffing items on top of the brie cheese wheel before wrapping with the puff pastry dough.

How to Make Savory Baked Brie?

• Thaw frozen puff pastry sheets.

• Make the Mediterranean Salsa with chopped olives, red roasted peppers, artichokes, Italian spices, garlic, olive oil and pepper.

• Roll out your pre-made puff pastry dough into about ⅛ inch thick. We used one full sheet of puff pastry.

• Cut your brie wheel in half lengthwise.

• Add your Mediterranean salsa to one half of the brie wheel with cheese side up and rind side down. Place the other half of the brie cheese wheel on top of Mediterranean salsa with the cheese side down and the rind side up. If you do not like rind, please shave off first BEFORE starting this procedure. Then, just add the toppings right on top of the brie wheel instead of cutting in half.

• Place your puff pastry on a lined baking sheet or grease your sheet pan.

• Put your stuffed brie wheel in the middle of the puff pastry dough.

• Brush egg wash along the edges of the puff pastry dough.

• Pull up the opposite edges of the pastry dough and pinch close. Repeat on the other side. Then, rustically pull and wrap the puff pastry dough around the wheel. Twist and pinch at the top to seal. It does not need to be perfect. As a matter of fact, it is even more artistic if it's a little messy. You are going for that modern abstract look.

• If you want to go full on Salvador Dali, get yourself a fork and gently carve designs in the pastry dough, being careful to not fully penetrate the dough. However, this step is completely optional.

• Brush egg wash all over the exterior of the Savory Baked Brie in Puff Pastry.

• Bake at 400 degrees F (204 degrees C) Bake 20-30 minutes or until golden brown. If the decorative top of the pastry dough starts to brown faster than the rest of the brie en croute, put a little aluminum foil over the little section while the rest of the pastry dough gets deliciously golden brown. Sometimes your brie can slightly leak out of the sides, if this happens do not worry. Ours did not but we made sure that our puff pastry was at least ⅛ thick all around.

• Let rest for at least 15 minutes but best to wait 45 minutes if you can hold out.

What to Serve with Savory Bake Brie en Croute?

This delicious appetizer is the perfect centerpiece for a pretty charcuterie board. No matter what the season or the occasion, a Savory Baked Brie in Puff Pastry in the middle of the tray is always the right decision.

We know it may sound sort of odd with carbs on carbs, but brie en croute is delicious served with crackers or toasted crostini's too. Fresh seasonal fruits are one of favorites.  As it is currently winter, fresh pears, pomegranates and grapes were the perfect fit. Maybe if it was the spring or summer, we would serve it with fresh berries, cherries or even slices of cantaloupe wrapped in prosciutto. Cured sliced meats, fresh basil, tomato slices and healthy Stove Top Rosemary Party Nuts would also be a nice addition.

Frequent Asked Questions (FAQ's)

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Savory Baked Brie in Puff Pastry

Savory BakedBrie in Puff Pastry is an easy Mediterranean cheese appetizer stuffed with olives, roasted red peppers and artichokes en croute and baked until golden.

Course Appetizers/ Snacks

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 542kcal

Author HWC Magazine

Equipment

• baking sheet
• Rolling Pin

Ingredients

• 8 ounces puff pastry dough thawed approximately 12 in x 12 inch sheet
• 4 tablespoon olives mixture of pitted kalamata and Spanish green sliced (drained well and patted dry)
• 2 tablespoon roasted red peppers
  chopped (drained well and patted dry)
• 2 tablespoon artichokes hearts chopped (drained well and patted dry)
• 1 teaspoon Olive oil
• 1 teaspoon Sicilian Spice Mix or mixture of dried Italian spices (basil, oregano, thyme) mix and garlic powder
• 8 oz brie cheese
  wheel
• 1 egg beaten

US Customary - Metric

Instructions

• Preheat oven to 400°F or 204°C .
• Take the puff pastry out of the freezer and out of the external and internal packaging to thaw for about 10 to 30 minutes. Do not leave out longer than 40 minutes at room temperature or it becomes extremely difficult to work with. Alternatively, you can microwave your pre-made frozen puff pastry sheets. Wrap with a towel and microwave for 15 seconds each side to soften. Add an extra 5 seconds as needed to be able to open the puff pastry dough without it cracking.
• Roughly chop your olives (we used kalamata and Spanish green olives), roasted red peppers and artichokes. Drain well and dab with toweling to remove extra moisture. Feel free to add fresh herbs, sun dried tomatoes in oil or anything you desire. (Alternatively, you can put them in the food processor and let them do a quick one second blend to roughly chop.) Add a dash of Sicilian Spice Mix or a mixture of dried Italian herbs (like basil, oregano, thyme and garlic powder) and olive oil and mix. Set aside
• Cut your brie wheel in half horizontally so you have 2 disks.
• Roll out your puff pastry slightly so it is about ⅛ inch (3 mm) thick. We used one entire sheet of a puff pastry and it was about 12 inches x 12 inches (30 cm x 30 cm) in size. You can trim if you wish. Your goal is to make your puff pastry just big enough to fit around the puff pastry and tie at the top. Set aside.
• Add your Mediterranean salsa to one half of the brie wheel with cheese side up and rind side down. Place the other half of the brie cheese wheel on top of Mediterranean salsa with the cheese side down and the rind side up. (If you do not like rind, please shave off first BEFORE starting this procedure. Then, just add the toppings right on top of the brie wheel instead of cutting in half. )
• Place your puff pasty dough on a lined or greased baking sheet. Lay the Mediterranean stuffed wheel of brie on top of the puff pastry in the middle.
• Brush egg wash along the edges of the puff pastry dough to help seal.
• Take two edges of the puff pastry and close and squeeze. Take the other 2 edges of the puff pasty together and squeeze. Twist the ends to seal well at the top. It does not need to be perfect. As a matter of fact, it is even more artistic if it's a little messy. (Watch the video for a great visual on how to do this)
• If desired, use a fork and gently carve designs in the pastry dough, being careful to not fully penetrate the dough. However, this step is completely optional.
• Brush egg wash all over the exterior of the Savory Baked Brie in Puff Pastry.
• Bake at 400° F (204°C) Bake 20-30 minutes or until golden brown. If the decorative top of the pastry dough starts to brown faster than the rest of the brie en croute, put a little aluminum foil over the little section while the rest of the pastry dough gets deliciously golden brown. Sometimes your brie can slightly leak out of the sides, if this happens do not worry. Ours did not but we made sure that our puff pastry was at least ⅛ thick all around.
• Let rest for at least 15 minutes but best to wait 45 minutes if you can hold out.
• Serve with crackers, toasted crostini, fresh seasonal fruits, cured meats, nuts or whatever you desire. Enjoy!

Video

Notes

Feel free to stuff any Mediterranean topping you enjoy like different kinds of olives, capers, artichokes, etc. 

Place your brie wheel in the middle of the your puff pastry sheet and once you get all your toppings on top of the brie pull up the sides of the puff pastry dough to test/estimate how much dough you need to trim off. 

What to serve with Savory Baked Brie in Puff Pastry?

This delicious appetizer is the perfect centerpiece for a pretty charcuterie board. No matter what the season or the occasion, a Savory Baked Brie in Puff Pastry in the middle of the tray is always the right decision.

We know it may sound sort of odd with carbs on carbs, but brie en croute is delicious served with crackers or toasted crostini’s too. Fresh seasonal fruits are one of favorites.  As it is currently winter, fresh pears, pomegranates and grapes were the perfect fit. Maybe if it was the spring or summer, we would serve it with fresh berries, cherries or even slices of cantaloupe wrapped in prosciutto. Cured sliced meats, fresh basil, tomato slices and healthy Stove Top Rosemary Party Nuts would also be a nice addition.

Can you reheat brie in puff pastry?

To reheat, preheat oven to 350 degrees F or 176 degrees C. Wrap your leftover Baked Brie in Puff Pastry in aluminum foil and reheat in the oven for 10 to 15 minutes or until the brie is melty and the puff pastry is warm and crisp.  

What temperature should you bake puff pastry?

Puff pastry needs to bake in a very hot oven, at least 400°F or 204°C to help it puff up and turn golden brown.

Can you prepare savory brie in puff pastry in advance?

You can assemble your brie en croute up to 24 hours in advance covered in a sealed container in the refrigerator. However, please wait to brush with egg wash until just ready to bake.

Why do I need to wait to cut into a baked brie in puff pastry?

You need to wait at least 15 minutes to cut into your brie en croute but its best to wait for 45 minutes. If it’s too hot, the brie will just come spilling out all over the plate in a huge mess. Holding off allows the creamy silky brie to stay in its molten shape for a controlled slow delicious melt.

Nutrition

Serving: 1slice | Calories: 542kcal | Carbohydrates: 27g | Protein: 17g | Fat: 41g | Saturated Fat: 16g | Cholesterol: 98mg | Sodium: 766mg | Potassium: 147mg | Fiber: 1g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 2mg

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