Ingredients You'll Need

Mochi Dough

• Japanese sweet glutinous rice flour - Our favorite brand is Mochiko. It's made from finely ground short grained Japanese sweet rice and its gluten-free.  This type of flour is what gives this plum daifuku, mung bean daifuku mochi and Chinese new year cake it's addictive soft and chewy texture.
• Granulated Sugar - The sugar flavors the plain dough but more importantly it keeps the mochi dough soft and tender, so it is easier to work with.
• Plum peels boiled in water - creates a natural light purple hue to color the mochi dough.
• Water - along with a few teaspoons of boiled plum water are added to make the dough.
• Coconut oil - virgin unrefined or you can use unsalted butter, if you do not need this recipe to be dairy free. Coconut oil helps the mochi dough stay smooth, pliable and it makes it a little less sticky.

Orange Cream Filling (Dairy Free or Regular)

• Unsweetened Coconut Cream or Regular full fat Whipping Cream - If you want to keep this recipe dairy free use one can of full fat coconut cream chilled in refrigerator overnight and read our recipe for coconut whipped cream for helpful recipe tips.

Do not go with an off brand or cheap coconut cream because they do not whip up well. The best coconut creams have only coconut in the ingredient list without any fillers like guar gum. Arroy-D is one of our favorite brands to make whipping cream.

• Powdered sugar - to add sweetness
• Vanilla extract - for a pop of flavor
• Orange zest - adds freshness
• Warming spices - dried ground cinnamon, ginger and cardamom. Spiced plums, like in our plum and cherry crumble, are one delicious pairing you can't pass up!

Fruit (Plums)

Did you know there are so many different types of plum varieties? Choose fresh ripe plums that are easy for you to source in your area. Pick the plums that give slightly when gently pressed and smell fruity and aromatic. We used black ruby plums because they are in season now and have this deep purple skin which is perfect for dying the mochi this beautiful light purple hue.

If the plums are not ripe, this Japanese dessert will be sour. On the other hand, if the plums are overly ripe, they will not hold up their shape inside the fruit mochi. Please do not use Japanese "ume" pickled plums because that salty flavor is not good in this plum daifuku recipe.

For Dusting and Handling

• Cornstarch or potato starch because mochi like to stick to everything.
• Plastic wrap - to wrap the rolling pin in to prevent sticking

Step -by-Step: How to Make Plum Daifuku

• Make the spiced orange cream filling using either chilled coconut cream or heavy whipping cream - your choice! Whip together the coconut cream (or heavy whipping cream), vanilla, powdered sugar, cinnamon, ginger, cardamom and orange zest.

• Prepare the plums by cutting in half, removing the pit and peel.

• Cook the plum peel with water to extract the purple color.

• Add sweet glutinous rice flour and sugar to a medium bowl and mix.
• Slowly add the cooled water dyed with the plum peel.

• Microwave the mochi loosely covered with plastic wrap and stirring well in between each session with a wet spatula. The mochi dough is ready when it looks glossy and translucent! Add Coconut oil while dough is warm.
• Cool until it is just warm to the touch.

• Cut, Roll and Shape into 8 circles.

• Fill the plum Daifuku with a little of the orange cream filling and then ½ of a fresh plum with the flat side facing upwards.
• Pinch the edges closed, trim the excess and freeze.

Make Ahead & Storage

• Best made at least 1 hours before serving so it has a chance to chill and freeze.
• Freeze: at least 1 hour before serving or up to 2 months.
• Do Not Refrigerate because the fruit is fresh and the texture of the mochi will become tough after about 24 hours.
• Ready to serve? If frozen solid, set the plum Daifuku out at room temperature for 10 to 15 minutes for that fun ice-cream textured teatime treat. Best served slightly frozen!
• How to store leftovers? Freeze the leftover mochi on a plastic lined dish until frozen solid (about 2 hours) Then, wrap the mochi individually in plastic wrap and store in a freezer safe container.

Frequently Asked Questions (FAQ's)

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More Teatime Treats

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Easy Plum Daifuku with Orange Coconut Cream

Enjoy an easy plum daifuku with orange coconut cream for the perfect teatime treat. It's a soft and chewy fruit mochi made in minutes. (Dairy free, Naturally Dyed)

Course Dessert

Cuisine Japanese

Diet Gluten Free, Low Lactose

Prep Time 20 minutes minutes

Cook Time 3 minutes minutes

Freeze time 1 hour hour

Total Time 1 hour hour 23 minutes minutes

Servings 8 daifuku mochi

Calories 288kcal

Author HWC Magazine

Ingredients

Orange Cream Filling

• 13.5 ounces Coconut Cream unsweetened canned full fat chilled overnight in the refrigerator for dairy free. (see recipe notes below) Feel free to substitute with 1 cup heavy whipping cream if not following a dairy free diet.
• ¼ cup powdered sugar
• 1 teaspoon vanilla
• 2 teaspoons orange zest or zest of one medium orange
• 1 teaspoon cinnamon dried ground
• ½ teaspoon ginger dried ground
• ½ teaspoon cardamom dried ground (optional)

Plums

• 4 medium plums cut in half, pit removed and peeled
• 1 cup water in a small sauce pan to boil plum peels for natural colored dye. (optional step)

Mochi Dough

• ¾ cup glutinous rice flour (sweet rice flour) We used Mochiko
• ¼ cup sugar granulated
• ¾ cup water or a combination of cooled purple water from the boiled plum peels and plain water to equal ¾ cup liquid.
• 1 tablespoon coconut oil or unsalted butter if not following a dairy free diet
• ½ cup cornstarch or potato starch

US Customary - Metric

Instructions

Dairy Free Orange Coconut Cream Filling

• Follow the directions for our recipe for Homemade Coconut Whipped Topping. (see notes below) As a reminder, this requires you to chill the full fat canned coconut cream overnight in the refrigerator. Gently scoop out only the coconut cream solids and place in your chilled mixing bowl along with ¼ cup powdered sugar (yes, more sugar as this makes the cream filling more stable), 1 teaspoon vanilla, 2 teaspoons of orange zest, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger and ½ teaspoon ground cardamom. Mix until stiff peaks are formed. Chill or freeze orange cream filling while you are making the mochi.

or Regular Orange Cream Filling (not dairy free)

• Chill beaters and bowls. Then add 1 cup cold heavy cream into the chilled mixing bowl along with ¼ cup powdered sugar, 1 teaspoon vanilla, 2 teaspoons of orange zest, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger and ½ teaspoon ground cardamom. Mix until stiff peaks are formed. Chill or freeze orange cream filling while you are making the mochi.

Prepare the Plums

• Wash, cut the plums in half, remove the pit and peel. Reserve the peels. (To prevent the plums from oxidizing, we soaked in cool water intil ready to use.)
• Optional step: If you want to make the plum daifuku a natural light purple color, add the plum peels along with about 1 cup of water and boil for about 5 minutes or until the water turns a deep purple. A lot of the water will evaporate. Chill the liquid.

Make Microwave Mochi

• Dry Ingredients: Add ¾ cup sweet glutinous rice flour and ¼ cup sugar to a microwave safe medium bowl and mix.
• Wet Ingredients: If using the natural plum peel purple dye liquid, pour it into a measuring cup. Add plain cool water to equal a total of ¾ cup of liquid. Slowly while continously stirring add the purple water to the dry sweet glutinous rice and sugar mixture. If you are not using the natural plum peel purple dye liquid just add ¾ cool water to the sweet glutinous rice mixture and sugar water and mix well. Very imporatant - get all the lumps out! (See recipe notes)
• Lightly wrap bowl with plastic wrap or tightly wrap and pierce a few holes in the plastic wrap so the mochi can vent while cooking.
• Put the bowl in the microwave. Heat on high or around 1100w for 1 minute. With an oven mitt, carefully remove the bowl from the microwave, remove the plastic wrap and stir the mochi with a wet spatula aiming to get most of the lumps out. Place the plastic wrap back on the bowl and place the mochi back in the microwave for 1 minute. Once again, carefully remove the bowl from the microwave, remove the plastic wrap and stir the mochi with a wet spatula aiming to get most of the lumps out. One last time place the mochi back in the microwave covered and cook for 30 seconds and mix one last time. At this point the mochi should turn from a cloudy liquid to a pliable smooth translucent dough.
• Mix in 1 tablespoon of coconut oil while the dough is still hot. Cool dough until it is just warm to touch.

Assembling Plum Daifuku

• Wrap your rolling pin with plastic wrap. Cover your work surface with a sheet of parchment paper or plastic wrap, taped down around the edges, and dust well with cornstarch to prevent sticking. Cornstarch your fingers, rolling pin and eveything else the mochi will be touching.
• Remove the prepared plum halves from the water and dry well. Remove the orange cream from the refrigerator/freezer and grab a small spoon and set by your work area.
• Remove the warm mochi from the bowl and place on your prepared work areas. Dust with more cornstarch. Form into a ball. Roll into a 12 inch long rope and cut the mochi into 8 symmetrical pieces. Roll each piece into a ball and use the rolling pin to roll into a 3 to 4 inch round circle. (see recipe notes)
• Dust a muffin/cupcake pan or mochi tin with cornstarch. Place the 3 to 4 inch circle mochi skin gently into the mold of the muffing/cupcake pan.
• Spoon about 1 tablespoon of orange cream filling on the bottom the the mochi skin. Place a half of fresh plum on top of the orange cream filling with the round side down and the flat side facing upwards. Top with a teaspoon of orange cream. (don't overfill!) Pinch the edges close with your fingers. Cut off the excess mochi skin from the bottom of the mochi skin. Dab the area you trimmed with a little more cornstarch. Repeat this process with the remaining plum daifuku.
• Remove the plum daifuku from the muffin/cupcake mold and place seam side down on a lined plate or baking sheet dusted lightly with cornstarch. Freeze for at least an hour before serving. Do NOT refrigerate!
• Best enjoyed lightly frozen! Remove from the freezer about 10-15 minutes before you are ready to eat. The mochi will be soft and chewy and the orange cream is lightly frozen - so good!

Video

Notes

Tips

• Plum Daifuku can either be made dairy free using our recipe for Homemade Coconut Whipped Topping or substitute with 1 cup of heavy whipping cream if you do not need this teatime treat to be dairy free. 
• Optional: Natural purple dye is extracted from boiling the leftover plum peels in water. It makes the mochi skin a beautiful light purple hue. You can skip this step but the mochi skin will be white.
• Imporatant: Stir the mochi dough very well to remove any lumps before microwaving. If you can't remove all the lumps, strain the mochi batter in a fin mesh strainer BEFORE microwaving. 
• If you have a large 3 to 4 inch biscuit cutter, you can roll out all the mochi dough at once and cut out instead of rolling out each ball individually. However, it can sometimes be a little trickier working with mochi dough for the first time. 
• If your mochi dough gets cool and difficult to work with,  you can microwave for 10 to 15 seconds at a time just until it gets warm. This will make it easier to work with.
• Please see our complete guide to mochi tips that actually matter (troubleshooting + solutions) in the post above to prevent or fix a mochi dough problem.  

Make Ahead & Storage

• Best made at least 1 hours before serving so it has a chance to chill and freeze.
• Freeze: at least 1 hour before serving or up to 2 months.
• Do Not Refrigerate because the fruit is fresh and the texture of the mochi will become tough after about 24 hours.
• Ready to serve? If frozen solid, set the plum Daifuku out at room temperature for 10 to 15 minutes for that fun ice-cream textured teatime treat. Best served slightly frozen!
• How to store leftovers? Freeze the leftover mochi on a plastic lined dish until frozen solid (about 2 hours) Then, wrap the mochi individually in plastic wrap and store in a freezer safe container.

Nutrition

Serving: 1daifuku mochi | Calories: 288kcal | Carbohydrates: 29g | Protein: 3g | Fat: 19g | Saturated Fat: 16g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 224mg | Fiber: 2g | Sugar: 13g | Vitamin A: 117IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 1mg

The post Easy Plum Daifuku with Orange Coconut Cream (Soft Fruit Mochi) appeared first on Healthy World Cuisine

Add a pop of flavor to your cookout routine with our easy 4-ingredient Keto Grilled Okra with zesty TAJIN^® seasoning. It's a crispy low carb side dish or snack with a spicy kick. Ready in just 5 minutes - making it one delicious "fruit" on a skewer.

Yep, okra is technically a fruit because of the seeds. However, we treat it like a vegetable in savory dishes like our Indian spiced okra and Chinese okra stir fry. In this recipe post we are going to show you how to cook okra so it's not slimy but instead crunchy, tender, and full of flavor. So, let's get started.

Ingredients

Fresh Okra - Did you know there are over 60 known okra varieties around the world? In the US, the Clemson spineless okra is the most common. There is even a red okra. You can use any type of "fresh" okra you desire. However, you cannot use frozen or previously cooked okra in this recipe because you will end up with slimy okra. More on that later.

Olive oil - or oil of choice to prevent sticking to the grill.

Tajín^® Seasoning - is a gluten-free Mexican seasoning mix made with chili peppers, lime, and sea salt.You can easily exchange this spice mixture with chili powder - so don't worry if you do not have it on your spice rack. Just as an FYI, this post is not sponsored in any way. We just love this spice because it is delicious on cut fruit like pineapple, spices up grilled mango chicken and fun to add to cocktails.

Lime Juice - Adds a pop of brightness to the okra on the grill and prevents it from going from crunchy to slimy.  

Low Carb and Keto Friendly

With less than 1 net carbohydrate per serving, keto grilled okra with tajin seasoning is the perfect way to align with your culinary goals of eating healthy. Serve keto grilled okra along chicken kabobs or grilled shrimp and maybe a starter of caprese salad skewers because everything is more fun to eat on a stick.

Equipment Needed

1. Gas grill, BBQ grill or alternatively you can use a grill pan on the stove top. Our preferred method is a standard gas or BBQ grill as it adds that delicious smokey charcoal flavor to the dish.
2. Wooden/metal skewers or a vegetable grill basket so the okra does not fall between the grill grates.

How Do You Grill Okra?

• Preheat the grill to medium high heat. Soak wooden skewers (so they do not burn on the grill) or grease your vegetable grill basket.
• Toss fresh whole okra with olive oil, Tajin^® seasoning (or chili powder) and salt and pepper to taste.
• Use 2 skewers and thread on the okra on them or place them on a grill plate. This keeps them secure and easier to turn.

• Grill okra over medium high heat for 2 minutes on each side until lightly charred but still crisp.
• Remove okra from the grill and squeeze over fresh lime juice to taste.

Frequent Asked Questions (FAQ's)

More Grilling Favorites

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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Keto Grilled Okra with Tajín

This easy 4-ingredient keto grilled okra recipe with zesty Tajín seasoning is ready in just 5 minutes! Best crispy low-carb side or snack with a spicy kick.

Course Sides

Cuisine American

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

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 skewer with 4 whole okra

Calories 66kcal

Author HWC Magazine

Ingredients

• 12 whole okra
  fresh or about 4 medium okra pods per person. Leave them whole, do not bother trimming the tops off.
• 2 tablespoons olive oil
  
• 1 teaspoon Tajin Seasoning or dried chili powder
• salt and pepper
  to taste
• 2 tablespoon lime juice or juice of one lime

US Customary - Metric

Instructions

• If using wooden skewers, pre-soak in water for at about 30 minutes to prevent burning on the grill. You can also use metal skewers or a vegetable grill basket. Preheat the BBQ or gas grill to a medium high heat: 400°Fto 425°F (204°C to 218°C). If using a grill pan on the stovetop, see the recipe notes below.
• Make sure your okra are dried completely after rinsing- very important step. In a large bowl, mix together okra, olive oil, Tajin spice seasoning (or chili powder) and salt and pepper to taste and mix well.
• Place the okra on the skewers or lay flat them flat on a vegetable grill grate - being careful to leave room between each okra and no overlapping. I used two skewers side by side and threaded each okra on in two spots. This will give you more stability when turning them on the grill.
• Grill okra for about 2-3 minutes on each side or just until some grill marks are showing on the okra. Remove from Grill. Squeeze fresh lime juice on top of the grilled okra.
• Enjoy your keto friendly side dish or appetizer while warm or at room temperature.

Storage and Reheating

• Leftover keto grilled okra can be stored in a covered container in the refrigerator for up to 3 days. We do not recommend freezing them due to texture issues. To reheat in the air fryer, preheat to 350 degree F for about 3-5 minutes or until toasty warm.

Video

Notes

Recipe Tips:

• Dry Okra Pods Well After washing: Make sure they are extra dry before adding any of the seasonings. If they are still wet, they will steam instead of getting a quick sear on the grill. This will result in a soggy okra. 
• Cook Fast! Use Medium - High Heat! The longer the okra sits on the grill to cook the more potential there is for okra to get slimy.
• Give Okra Pods Space to Cook: Don't overcrowd your grill basket or place too many okra pods on your skewers. The okra needs space in between to sear quickly. You may need to cook in batches if your grill space is small.
• Do not overcook your okra. The goal is just until you can pierce your knife into the edge of it. It is nice when they are slightly crisp but have taken on the smokey flavor of the grill. 
• Add lime juice: The acid helps reduce any slimy consistency.

Cooking okra in a Grill Pan on the Stovetop

• Preheat stovetop to a medium high and turn on your stovetop exhaust.
• Place okra in the grill pan, being careful to leave room between each and no overlapping. 
• Grill the okra for 2-3 minutes per side or until tender but crisp. 

Nutrition

Serving: 4okra pods | Calories: 66kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 56mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 173IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 0.2mg

The post Keto Grilled Okra with Tajín appeared first on Healthy World Cuisine

Are you craving something sweet but want to keep it healthy? Try our creamy and nutty 3 ingredient Black Sesame Nice Cream.  It's ready in just 5 minutes, requires no churning and it's vegan too.

This quick and easy dessert is made with black sesame paste (kuro neri goma), frozen ripe bananas and a splash of non-dairy milk. All you need is a little help from a food processor or blender to transform these simple ingredients into a decadent and rich homemade ice cream.  When you crave something cool and sweet, this Japanese treat won't disappoint.

Ingredients

Frozen bananas - chopped into slices. It's best to use ripe bananas as they are sweet.

Black sesame paste - or you can use plain black sesame tahini.  However, you will need to add a sweetener like maple syrup, date paste or honey to sweeten to combat the slight bitter taste of tahini.

Non-dairy milk - just a little to get the mixture moving in the food processor or blender. We used almond milk.  This black sesame ice cream is also delicious with coconut milk, soy milk, hemp milk or non-dairy of choice. If you do not need to keep this recipe lactose free or vegan, feel free to use regular milk.

How to make Black Sesame Ice Cream ?

• Slice frozen bananas.
• Place in food processor or blender and blend.
• Brush down the sides of the food processor or blender and add a little non-dairy milk to get the nice cream moving.

• Add black sesame paste and blend until smooth.

• Enjoy as a soft serve ice cream or place in a freezer safe container for 2 hours or until frozen.

TIP - Peel browning bananas and place them in the freezer so they stay sweet, fresh, and ready to go for your next recipe or smoothie.

More Frozen Banana Recipes

More Black Sesame Recipes

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Black Sesame Nice Cream

This creamy, vegan Black Sesame Nice Cream is made with only 3 ingredients. Ready in 5 minutes for a cool & naturally sweet frozen banana Japanese treat!

Course Dessert

Cuisine American, Japanese

Diet Gluten Free, Low Lactose, Vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 people

Calories 195kcal

Author HWC Magazine

Equipment

• food processor or blender either device

Ingredients

• 4 medium bananas frozen and sliced
• 4 tablespoons black sesame paste or more to taste
• 2 tablespoons almond milk or non-dairy milk of choice. You may need a little less or more non-dairy milk to get the blades of the food processor or blender going.

US Customary - Metric

Instructions

• Chop the frozen banana into slices.

Food Processor

• Place the frozen banana slices into the food processor and secure the lid. Process the frozen bananas until the mixture looks like sand. Stop the food processor and scrape the sides and push the banana mixture down towards the blades. Add a teaspoon on non-dairy milk at a time and continue processing until mostly smooth (stopping periodically to scrape down the sides). Then, add the black sesame paste and process until smooth and creamy.

Blender

• Add a couple tablespoons of non-dairy milk into the blender first. Then, add the frozen bananas and blend. Stop the blender and scrape down the sides periodically. Add a tablespoon at a time of non-dairy milk to get the blender moving until mostly smooth. Then stop the blender and add the black sesame paste. Continue blending until smooth and creamy.

Serving and Freezing

• Enjoy black sesame nice cream right away as a soft serve ice cream consistency. If you prefer a firmer scoopable texture, transfer to a freezer safe container and freeze for 2 hours before serving. Leftovers can be frozen for up to 3 months.

Video

Notes

Recipe Tips

• One serving is 1 frozen banana with 1+ tablespoon of black sesame paste.
• If you have a large food processor, you will want to use at least 3 to 4 frozen bananas so that the blades can get moving with 3 to 4 tablespoons of black sesame paste.
• Use RIPE bananas for a naturally sweet ice cream.
• Add more black sesame paste, for a deeper nuttier flavor.
• On the other hand, if you want a more prominent banana flavor - add less black sesame paste.
• If you are using unsweetened "black tahini sauce" made with raw sesame seeds instead of "black sesame paste" made with toasted sesame seeds, you may want to add a natural sweetener like maple syrup, date paste or even honey. 
• If you freeze the nice cream overnight, it will freeze solid. Please set the nice cream out on the counter at room temperature for about 15 minutes before attempting to scoop.

Nutrition

Serving: 1banana | Calories: 195kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 16mg | Potassium: 491mg | Fiber: 4g | Sugar: 14g | Vitamin A: 86IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 1mg

The post Black Sesame Nice Cream appeared first on Healthy World Cuisine

But that's not all! These salmon bites cook up in just about 6 minutes making them perfect for a busy weekday meal or crowd-pleasing Asian appetizer. In addition, we will be sharing our secret way to effortlessly remove skin from salmon with our quick and easy video demonstration. Lastly, these salmon nuggets are made without breading and are entirely gluten-free when made with either tamari sauce or coconut aminos.

So, let's turn fish haters into fish lovers with this quick and easy air fried salmon recipe.

Ingredients

Salmon - Use the thicker portion of the fillet for the best salmon bites. Wild caught is preferred to farmed. Fresh is best but you can also use frozen fillets. Choose your favorite type and one in your budget.

• King (Chinook) is highest in fat and in cost. 
• Sockeye is redder in color and leaner and from the Pacific.
• Coho (Silver Salmon) from the Pacific have a little less oil but are brighter in color compared to Atlantic.
• Atlantic salmon are usually farm-raised but are less expensive.

If you can't find salmon, try mackerel, or black cod which are both high in omega-3 fatty acids.

Oranges or Mandarin Oranges - or even try blood oranges when in season - fresh juice and zest

Lime or Lemon - fresh juice and zest

Garlic and Ginger - fresh or dried ground spices.

Soy sauce - or tamari or coconut aminos to keep this recipe gluten-free.

Sesame Oil - and a little light flavored oil to prevent sticking to the air fryer grates.

Garlic Chili Sauce or Sriracha Sauce - to give this recipe a little spicy kick. Alternatively, you can add a little dash of dried red pepper flakes or even fresh chili peppers.

Honey - or maple syrup or other sugar alternatives of choice.

Air Fryer Instructions

• Remove the salmon skin, if desired, and cut it into 1.5-inch cubes. Ours look more like rectangles. (smiling)

• Make the orange salmon marinade. Zest and juice the oranges and limes. Then, stir in garlic, ginger, soy sauce (tamari or coconut aminos), sesame oil, garlic chili sauce and honey.

• Add ½ of the orange salmon marinade to the patted dry salmon cubes. Reserve the other half of the marinade for the glaze.

• Place the marinated salmon nuggets in a lightly oil sprayed air fryer basket or tray. Air fry salmon bites at 400° F (204° C) for about 6 to 8 minutes or until easily flakes with a fork or the internal temperature is 145° F (62° C). Turn the salmon or shake the basket halfway through the cooking process.

• In the meantime, reduce the other half of the orange marinade by half or until thick and bubbly.
• Drizzle the orange glaze over the air fried salmon bites. Garnish with sesame seeds and green onions, if desired, and enjoy.

The Irresistible Orange Glaze

Have you tried our mandarin orange chicken? Then you will know how delicious the natural sweetness of oranges and zest from citrus can brighten up any dish. You are going to love this orange glaze over air fryer fish bites because it's completely balanced. Actually, make extra because it is so good over air fryer ham, drizzled on roasted carrots or even duck.

Salmon Skin On or Off?

Should you keep the skin on or off the salmon before air frying? The easiest way to solve this debate is to look at the pros and cons of each and you be the judge. We prefer to take the skin off when cooking fish in the air fryer.

Leaving the Skin on

Pro's

• Saves time.
• No need to flip the salmon.
• Protects the fish from drying out.

Con's

• Higher probability that that one side of the salmon will not get browned.
• The skin may stick to the air fryer tray.
• Skin will not be truly crispy.  If you want to eat the salmon skin as a crispy snack, you will need to air fry the skins separately from the salmon flesh.
• Might not be aesthetically pleasing to those that are not true fish fans.

Removing Skin

Pro's

• Easier to eat because you do not have to remove the skin first.
• This method is more appealing to those finicky eaters.
• The salmon nugget gets crispy on all sides.

Con's

• It takes a little more time. However, with our quick and easy hack shown in our video below, you will have the skin off in less than 5 minutes.
• Be extra careful not to overcook the salmon. The skin acts as a heat barrier and keeps it moist.

How to Remove Salmon Skin

Removing the skin to make fish bites can be done in a couple of different ways.

1. Ask your fish monger to remove the skin for you.
2. The knife method is where you lay the salmon skin side down and flesh side up and run your sharp knife between the skin and flesh. This can be tricky as it takes some skill. In addition, if you are not monitoring what you are doing you can inadvertently take off too much of the salmon flesh.
3. We chose to use the Hand method to remove the skin.
4. Lay the salmon flesh side down on a cutting board and the skin side up.
5. With a sharp knife or your fingers, pull up the edge of the skin and hold it with one hand. Use the knife or your other hand to hold the salmon fillet down on the cutting board. Then, pull the skin back with a light side to side motion to help peel the skin away from the flesh.

In either method, sometimes you need to remove a little extra brown fish flesh (bloodline) located next to the skin with a sharp knife. Although you can eat the bloodline, it has a little stronger flavor - so the choice is yours.

Breading-Free Salmon Nuggets

We are all about keeping things simple, healthy, and less messy in the kitchen. The air fryer can help you do this by making the salmon edges crispy while keeping the interior is flaky and succulent - and your kitchen clean. No messy breading stations and it is happily gluten-free. Say goodbye to greasy stovetops and extra dishes to clean up.

How to Serve Salmon Bites

Can you keep a secret? We have been eating orange glazed salmon bites, one right after the other, straight off the air fryer tray. They are just that good. (smiling) Alternatively, you may like to try these other ways to serve air fried salmon bites.

• Serve air fryer salmon bites with rice and stir-fried fresh veggies or make an Asian style buddha bowl.
• Grab a few skewers or toothpicks and serve them up as an appetizer with extra orange glaze dipping sauce on the side.
• Try them in a green salad. Add orange segments and toss with a lemon balsamic vinaigrette
• Bring on Taco Tuesday with an Asian flare. Enjoy salmon bites in a hard or soft shell and top with an Asian coleslaw, spicy garlic pickles and enjoy.
• Add these orange glazed salmon bites to a sandwich, slider bun or Chinese bao (bread).

Recipe Tips

• Cut salmon into uniform sized pieces. In addition, use the thick center cut of the salmon fillet. You can save the thin odd, shaped pieces for Thai Salmon Curry.
• Pat the salmon bites dry with a paper towel before air frying. This ensures a crispy result.
• Don't overcrowd the air fryer basket. Make sure that the salmon bites have room for the air to flow around them. Do not overlap the fish slices.
• Do not overcook! Start checking on your air fryer salmon bites at the 3-to-4-minute mark. Turn salmon or shake the basket, depending on the type of air fryer you have. As soon as the fish flakes easily, are golden brown or have reached 145°F (62° C)- they are done cooking.
• You can make the Asian orange marinade up to 3 days in advance for an easy meal prep idea.
• Do not marinate the salmon for longer than 10 to 15 minutes. The acid from the citrus will start to "cook" the fish, like a ceviche recipe, if left on longer.

Storage Instructions

If you have leftover air fryer orange glazed salmon, lucky you! You may want to hide these delectable bites under the broccoli. No one will ever look there. Then when you want a snack or tomorrow for lunch - your orange glazed salmon bites will be there waiting for you.

Once salmon bites are cooked, they can be stored in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Frequently Asked Questions (FAQ's)

Simplify dinner! This salmon recipe is fast and easy for busy back to school days and crazy busy workdays.  Perfect for the days you really do not feel like cooking but want a cozy healthy dinner.

Don't worry if you are late hopping on the air fryer bandwagon!  Start today, to create extra crispy salmon bites without all the mess of frying.

More Air Fryer Recipes

More Salmon 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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Orange Glazed Air Fryer Salmon Bites

Easy Orange Glazed Air Fryer Salmon Bites are crispy, yet succulent, with an addictive sticky sweet & spicy orange sauce and marinade.

Course Mains

Cuisine American, Chinese

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 4 servings

Calories 332kcal

Author HWC Magazine

Equipment

• air fryer

Ingredients

• 4 fillets salmon
  skin and bones removed approximately 6 ounces each or 24 ounces total.
• ½ tablespoon lime zest
• ½ tablespoon orange zest
• 1 tablespoon lime juice or juice from ½ of a lime
• ¼ cup orange juice or juice from one medium orange
• 2 to 3 cloves garlic large cloves peeled and minced or ½ teaspoon dried ground garlic
• 2 teaspoons ginger freshly peeled and grated or just a touch of dried ground ginger
• 2 tablespoons soy sauce or tamari or coconut aminos for gluten free
• 1 teaspoon sesame oil
• 1 tablespoon oil light flavored - plus extra to coat the air fryer basket or tray
• ½ tablespoon garlic chili sauce or Sriracha sauce
• 2 tablespoons honey or to taste

US Customary - Metric

Instructions

• Remove the salmon skin. Cut the salmon into approximately 1.5 inch ( 3.8 cm) cubes or bite sized pieces. Dab the salmon cubes with a paper towel. Place the salmon cubes in a bowl or baggie so they an be marinated. Set aside.
• Make the orange salmon marinade. Add ½ tablespoon lime zest and ½ tablespoon of orange zest in a bowl. Then, add the juice of one orange and juice of ½ of a lime in with the zest. Mix in garlic, ginger, soy sauce (tamari or coconut aminos), sesame oil, light flavored oil, garlic chili sauce (or sriracha sauce) and honey and stir well.
• Place ½ (one-half) of the marinade over the salmon cubes and mix so that the marinade is evenly distributed over the salmon cubes. Marinate the salmon cubes up to 10 minutes. Reserve ½ of the marinade to make the orange glaze later.
• Preheat the air fryer to 400°F (204° C) for 5 minutes. Spray air fryer basket or tray with oil. Place marinated salmon cubes in air fryer basket or tray - making sure they are not touching or overlapping. Allow room between the cubes so that air can circulate. Depending on the size and type of air fryer you have, you may have to cook them in more than one batch.
• Air Fry salmon bites for approximately 6 to 8 minutes or until the internal temperature is 145°F (62° C) or they flake easily with a fork and are slightly golden brown. Half way through you can give your air fryer basket a little shake or turn the cubes so they get golden on all sides.
• While the salmon bites are cooking in the air fryer, reduce the other half of the reserved orange salmon marinade in a pan over medium - high heat. Cook until the orange glaze is thickens and bubbly. This process takes about 2 minutes.
• Remove the air fryer salmon bites from the air fryer. Drizzle with the orange glaze. Garnish with sesame seeds and green onions, if desired. Enjoy!

Video

Notes

Recipe Tips

• Cut salmon into uniform sized pieces. In addition, use the thick center cut of the salmon fillet.
• Pat the salmon bites dry with a paper towel before air frying. This ensures a crispy result.
• Don't overcrowd the air fryer basket. Make sure that the salmon bites have room for the air to flow around them. Do not overlap the fish slices.
• Do not overcook! Start checking on your air fryer salmon bites at the 3-to-4-minute mark. Turn salmon or shake the basket, depending on the type of air fryer you have. As soon as the fish flakes easily, are golden brown or have reached 145°F (62° C)- they are done cooking.
• It is best to use the temperature or flake method to determine when the salmon is cooked because the size of the salmon pieces can differ. In addition, each air fryer model cooks a little differently.
• You can make the Asian orange marinade up to 3 days in advance for an easy meal prep idea.
• Do not marinate the salmon for longer than 10 to 15 minutes. The acid from the citrus will start to "cook" the fish, like a ceviche recipe, if left on longer.

Storage Instructions

Once salmon bites are cooked, they can be stored in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 332kcal | Carbohydrates: 12g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 468mg | Potassium: 915mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 105IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 2mg

The post Orange Glazed Air Fryer Salmon Bites appeared first on Healthy World Cuisine

Oh yeah! These adult indulgences are that good. We have even included dairy free, gluten free and kid friendly options so everyone can enjoy them.

Be sure to savor the sun-kissed sweet cherries while they are in season. They are pretty hard to resist especially when they are eaten fresh in a cherry salsa or our cherry plum crumble.

During the off season, you can make these no bake cheesecake in a jar using frozen pitted cherries or even canned dark sweet cherries. This drunken cherry recipe can be enjoyed all year around for an unforgettable treat.

Cheesecake Jar Ingredients

There are 3 main components to this cherry cheesecake recipe.

1. Boozy Cherry Compote
2. No bake cheesecake mousse
3. Graham Cracker Crumble

Boozy Cherry Compote Ingredients

One bite of this drunken cherry compote and you will be hooked. These alcohol-soaked cherries are rich, delicately sweet and are so easy to make. You are going to want to make extra because these boozy cherries are delicious on top of mocha nice cream, in cocktails, or even on top of microwave chocolate pudding.

Here is what you will need to make it.

• Black (Dark) Sweet Cherries - fresh or frozen and pitted. Do not use tart or sour cherries.
• Water
• Fresh lemon juice
• Maple syrup or sugar substitute of choice. You are going to love the flavor profile of maple and bourbon together and it is vegan too.
• Bourbon whiskey or other alcohol like Cherry Herring, Amaretto, Chambord, or vanilla vodka. To keep the recipe kid friendly, you can substitute a little almond extract for the alcohol.
• Cornstarch is an optional ingredient. If you use frozen pitted cherries, you may need to add a little cornstarch slurry to thicken the sauce. However, if you use maple syrup or honey to sweeten the cherry sauce, it usually thickens up as it cools down. We use the Argo brand of cornstarch because it is gluten-free.

No Bake Cheesecake Mousse Ingredients

• Whipping cream or Coconut cream or dairy free whipping cream for a vegan option. This makes the dessert light, rich and creamy.
• Vanilla extract
• Lemon zest adds a pop of freshness.
• Maple syrup or sugar alternative of choice. You can use powdered sugar or a sweetener of choice.
• Light Cream cheese or plant based vegan cream cheese.

Graham Cracker Crumble Ingredients

• Graham crackers or gluten free graham crackers or biscuits of choice. Just as an FYI, OREO gluten free chocolate sandwich cookies are nice in these individual cheesecake cups. If you retain the sweet frosting from the cookies, you will not even need to add any butter to the recipe.
• Butter or dairy free butter alternative

How to make Boozy Cherry Filling

1. Pit fresh cherries. To save time, you can also use frozen pitted cherries or even canned pitted cherries to make this bourbon cherry recipe.
2. Add cherries, water, lemon juice, maple syrup or sweetener of choice to a pot and cook over medium high heat for about 5 to 10 minutes or until the cherries have broken down and release their juice.
3. Optional Step: Mix 1 teaspoon of cornstarch with 2 teaspoons of water to make a cornstarch slurry. Add one half of the cornstarch slurry to the cherry compote to the bubbly cherries and mix well. The sauce should coat the back of the spoon. Reassess to see if you need to add the rest of the cornstarch slurry.  The sauce will continue to thicken as it cools down.
4. During the last 30 seconds of cooking, add your alcohol of choice. If you want to make this alcohol free, remove the cherry compote from the heat and add a little almond extract instead.
5. Remove the boozy cherries from heat and cool.

Quick and Easy Graham Cracker Crumble

1. Place graham crackers in a plastic bag and crush them with a rolling pin.  Alternatively, place the graham crackers in the food processor to pulse into fine crumbs. Place the crumbs into a bowl.
2. Pour the butter or dairy free alternative into the graham cracker crumbs and mix well. Set it aside.

No Bake Whipped Cheesecake Mousse

1. Whip the heavy whipping cream, dairy free whipping cream or coconut whipped cream until stiff peaks form. Place in a medium bowl.  
2. Add cream cheese or vegan cream cheese into the mixing bowl along with vanilla, lemon zest, maple syrup or sweetener of choice. Mix until creamy smooth.
3. Fold the whipped heavy cream into the cream cheese mixture.

How to Assemble Cheesecake Jars

Have fun and layer these cute mini cheesecake cups in any pattern you desire. Here is what we did…

• First, add a layer of graham cracker crumbles. Gently pat it down.
• Next, add a layer of the cheesecake mixture on top of the graham cracker crumble.

• Drizzle a spoonful or two of those luscious boozy cherries on top of the cream cheesecake layer.

• Repeat this layering process one more time and add a fresh cherry to garnish.

How to Pit Cherries Without a Cherry Pitter?

The great news is this recipe only needs about 2 cups of pitted cherries to make cherry cheesecake jars. The cherry pitting process does not take too long unless only 1 cherry gets in the bowl for every 3 to 4 that go in your mouth. The struggle is real! (smiling)

If you are one of those lucky individuals with a cherry pitter utensil, that is the easiest option. However, there are several alternative methods you can also use to pit a cherry. Use the method that you feel most comfortable with.

Knife Method

Use a paring knife and cut the cherry in half and then loosen the pit to remove. The benefit of using a knife to remove the pit is that it keeps the cherries symmetrical, and they are not crushed.

Chopstick and Bottle Method

This method has never really worked well for us as it can make a holy mess. First, you need to find a jar (like an old fashion pop bottle) with a small opening. Next, place the fresh cherry stem side down on the top of the bottle.

Using a chopstick, metal straw or skewer, push the pit down and out and into the glass. Not only is cherry pitting method messy, but you must be careful to not tip over the glass while you exert pressure.

Pastry Tip Method

Find a pastry tip with a smaller than pit size opening. Place the pastry tip, narrow side up on a cutting board. Then place the cherry on top of the pastry tip with the stem side facing upwards. Gently, press the cherry through the pastry tip to remove the pit from the top of the cherry. Cherries will get crushed with the pastry tip method.

Paper Clip or Hair Pin Method

First you need to straighten out the paperclip or hair pin, so it has a hook on one end and straight on the other. Place the cherry on a cutting board with the stem side up.

While firmly holding the cherry with your non-dominate hand, insert the hook, and gently scoop and twist to remove the cherry pit. This is our least favorite method.

Recipe Tips

These no bake cherry cheesecake jars are quick and easy to make. Try these easy tips for the best results.

• Wear kitchen or disposable gloves if you are pitting cherries and don't want to stain your fingers. In addition, you might want to don an apron as cherry pitting can be a juicy messy procedure.
• Try using frozen pitted cherries for a quick time saving hack and enjoy this mini dessert all year around.
• Use a plant based cream cheese that has no water added or cashews to make delicious vegan cheesecake cups.
• Bring the cream cheese to room temperature to make it easier to mix.
• For the best results, freeze your bowl and beaters before whipping the COLD cream.
• To keep it tidy, we used a piping bag to layer up the cheesecake in the jars. You can also use a small spoon.
• This recipe will make 5 mini cheesecake jars. Our jars have a 4-ounce capacity.
• Making these little mini cheesecakes in a mason jar is super convenient. You can make the desserts in advance and store them in the refrigerator with the lid on. However, you can also make individual cheese cakes in any type of glass so you can see the layers. We have used martini glasses or wine glasses to make this mini cheesecake recipe extra fancy.

Variations and Substitutions

1. Experiment with different spirits to make drunken cherries or exchange with almond extract.
2. Exchange the cherries with other seasonal fruit in season. In summer, try these no bake cheesecake jars with blackberries, currants, strawberries, blueberries, peaches, nectarines, or even a little homemade apricot freezer jam. Fall and winter fruits like peeled apples and pears make a delicious compote.  Try adding a little cinnamon or warming spice. 
3. Dairy Sensitivities? We totally get it! To prevent tummy woes, exchange light cream cheese with vegan cream cheese. In addition, there are many dairy free whipping creams on the market or use coconut cream and whip until fluffy. 
4. To make a gluten free no bake cheesecake dessert, there are many different gluten free graham crackers and digestive biscuits on the market. Be sure to use gluten free cornstarch. Most distilled alcohol is gluten free but you will doublecheck. We used Knob Creek because it is a gluten-free bourbon.
5. Feeling lazy? Use prepared canned cherry pie filling instead of fresh cherries. Add in a little alcohol and lemon zest and call it a day.

Frequent Asked Questions (FAQ's)

More Dessert Cup Recipe Ideas

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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No Bake Boozy Cherry Cheesecake Jars

Whip up these easy No Bake Boozy Cherry Cheesecake Jars tonight! Indulgent creamy layers, bourbon cherry compote, and graham cracker crumble. Vegan, Gluten Free and Kid Friendly options!

Course Desserts

Cuisine American

Diet Gluten Free, Low Lactose, Vegan

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Assembly 10 minutes minutes

Total Time 45 minutes minutes

Servings 5 dessert cups

Calories 457kcal

Author HWC Magazine

Equipment

• rolling pin or food processor to crush the graham crackers into a fine crumb

Ingredients

Boozy Cherries

• 2 cups sweet cherries fresh cut in half and pit removed (reserve some whole for garnishing) or can use frozen pitted cherries.
• ½ cup water
• 1.5 tablespoons lemon juice or juice from ⅓ lemon
• 2 tablespoons maple syrup or sweetener of choice - to taste
• 2 to 3 tablespoons bourbon or alcohol of choice to taste. (See Recipe Notes: Add ½ teaspoon of almond extract instead of alcohol to keep the recipe kid friendly.)
• 1 teaspoon cornstarch gluten free and mix with 2 teaspoons of water to make a cornstarch slurry.
• 2 teaspoons water to make cornstarch slurry

Graham Cracker Crumble

• 4 whole graham crackers gluten free or regular depending on your needs
• 3 tablespoons butter or vegan butter

Cheesecake Mousse

• 1 cup heavy whipping cream or dairy free cold whipping cream or coconut cream.
• 8 ounces cream cheese room temperature light or a vegan cream cheese made without cashews.
• 1 teaspoon vanilla
• ⅓ cup maple syrup or sweetener of choice - to taste
• 1 tablespoon lemon zest or zest from one lemon

US Customary - Metric

Instructions

Boozy Cherry Compote

• Wash and remove the pit from the cherries.
• Add the fresh pitted cherries to a sauce pan along with water, lemon juice, maple syrup and bourbon and cook over medium heat until the cherries start to break down and release their juice. This takes between 5 to 10 minutes. (If you are using almond extract instead of alcohol, please see the recipe notes below.)
• Make a cornstarch slurry. Add 1 teaspoon of cornstarch and 2 teaspoons of water in a small bowl and mix well. Add ½ of the cornstarch slurry to the cooking cherries. Mix well and reassess if you need the other half. The sauce will continue to thicken as it cools down. It should be thick enough to coat the back of a spoon. Add the other half of cornstarch slurry as needed.

Cheesecake Mousse Filling

• In a bowl whip the heavy whipping cream (or coconut cream or vegan whipping cream) until it forms stiff peaks. In a separate bowl combine together the cream cheese (or vegan cream cheese) vanilla, maple syrup and zest from one lemon and mix until smooth. Taste and adjust for sweetness as desired.
• Gently fold the whipping cream into the cream cheese mixture. Place cream cheese filling in a piping bag if desired. Set aside.

Graham Cracker Crumble

• Place 4 whole graham cracker sheets into a baggie and beat with a rolling pin or place in a food processor and pulse until its is fine crumbs. (Each graham sugar sheet contains 4 perforated crackers.)
• Place the graham crackers in a bowl and add the butter or vegan butter and stir well. Set aside.

Assembly

• First, add a layer of graham cracker crumbles into the jar or cup .Gently pat it down. Next, add a layer of the cheesecake mixture on top of the graham cracker crumble. Finally drizzle a spoonful or two of those luscious boozy cherries on top of the cream cheesecake layer. Repeat this layering process one more time and add a fresh cherry to garnish.
• Garnish with a dollop of whipped topping, cherries and chocolate shavings if you desire.

Video

Notes

Recipe Tips

• Wear kitchen or disposable gloves if you are pitting cherries and don't want to stain your fingers. In addition, you might want to don an apron as cherry pitting can be a juicy messy procedure.
• Try using frozen pitted cherries for a quick time saving hack and enjoy this mini dessert all year around.
• Use a plant based cream cheese that has no water added or cashews to make delicious vegan cheesecake cups.
• Bring the cream cheese to room temperature to make it easier to mix.
• For the best results, freeze your bowl and beaters before whipping the COLD cream.
• To keep it tidy, we used a piping bag to layer up the cheesecake in the jars. You can also use a small spoon.
• This recipe will make 5 mini cheesecake jars. Our jars have a 4-ounce capacity.
• Making these little mini cheesecakes in a mason jar is super convenient. You can make the desserts in advance and store them in the refrigerator with the lid on.

Using Almond Extract instead of Alcohol

If you are preparing this dessert for children or wish to make this recipe alcohol free, you have the option of when you want to add the almond extract. If you add the almond extract before the cherries cook down, the almond flavor will be reduced. However, if you add the almond extract after the cherries have reduced but right before you add the cornstarch slurry the almond flavor will be more pronounced. Either way, it's delicious and its your personal choice. 

Storage

There are 2 different options for storing no-bake cheesecake jars. You can store each of the individual ingredients such as the cheesecake filling, fruit filling and graham cracker or cookie crumble in separate containers with lids in the refrigerator for up to 3 days.

Then, you can assemble them in mason jars by layering the ingredients just before serving. The second option is to assemble the cheesecake jars up to 24 hours in advance, cover with mason jar lid and refrigerate.

In addition, these cherry cheesecake jars can be covered and frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

Nutrition

Serving: 1jar | Calories: 457kcal | Carbohydrates: 35g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 239mg | Potassium: 357mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1196IU | Vitamin C: 7mg | Calcium: 143mg | Iron: 0.4mg

The post No Bake Boozy Cherry Cheesecake Jars appeared first on Healthy World Cuisine

Spicy and Flavorful

Confession time: We fully embrace our passion for all things spicy! Are you a chili head too? If we are not slathering garlic chili oil dipping sauce over pan-fried pot stickers, we are dropping in a few fresh chili peppers in our fish stir fry.  However, it's not just about the spiciness for us - we crave robust flavors that are generously infused with LOTS of GARLIC.

This homemade hot pepper paste is called as Là Jiāo Jiàng (辣椒酱) in Chinese. It's thick and packs a punch of fire and flavor that can hold its own when heated up in the wok or tossed in noodles. Whether you like just a little pop of heat or a blast of fiery flavors, this Asian garlic sauce will not disappoint. With just 4 simple pantry ingredients and 20 minutes you can be enjoying a little dash in your Spicy Pork and Bamboo Stir Fry.

Better Than Huy Fong!

Do you have a bottle of Sriracha sauce in your house? It's the one with the picture of the chicken on the front.  This thinner hot sauce is great for making a little spicy mayo sauce for our baked sushi or drizzled over sweet potato fries. However, did you know that Huy Fong also makes a chunky chili garlic sauce?

We love their sauce but are not huge fans of the "hidden ingredients". It all starts out ok with chili peppers, salt, garlic, and distilled vinegar but then there are all these preservatives like potassium sorbate and sodium bisulfate. In addition, there are thickeners like xanthan gum.  Why would I want to put these items that I can hardly pronounce in my food?

You can make your own copycat Asian chili garlic sauce cheaper, fresher and without any weird fake ingredients or fillers right at home.

Let's dive in and we will show you how.

Ingredients

Chili peppers (also referred to as chile peppers or chillies) are spicy capsicum fruits. Yes, chilis belong to the fruit family and not the vegetable family. We used Fresno chili peppers because they are a milder pepper. When they are ripe, they are bright red with a little fruity and somewhat smoky flavor. In addition, Fresno peppers have approximately the same Scoville Heat Index (2500 - 10,000) as a jalapeño.

Sometimes, we like to do a mix of fresh chilies like adding Thai chili, serrano or even a few mild sweet bell peppers to tame the heat. Mixing up the chilis adds a unique flavor profile to this spicy sauce. Unless you are a glutton for punishment, we would not use ghost peppers or plain Thai chili peppers unless you like pure fire. (smiling) 

In addition, you can also use dried chili peppers.  You will have to soak them in hot water for about a ½ hour to soften before pureeing.

Distilled White Vinegar - Provides 2 very important functions. First it gives a pop of brightness to this Asian chili garlic sauce. Secondly, it acts as a natural preservative. As a bonus addition, white vinegar is also a budget friendly option.

Did you know that every vinegar has a different acidity and pH level? To preserve foods, it is suggested that you use vinegar with at least a 5% acidity level. It is not suggested that you use rice vinegar for this recipe as many brands only have a 4% acidity level.

Garlic - but of course- right? We used approximately 1.5 heads of fresh garlic. If you are wondering, there are approximately 10 to 12 cloves of garlic in a head of garlic.

Kosher Salt and Sugar - These pantry ingredients help balance the flavors. You can use a sugar substitute if needed for dietary issues.

Equipment and Ventilation

If you have a food processor or blender, you can have this recipe for chili garlic sauce done in a flash! We also recommend wearing kitchen or disposable gloves when handling chili peppers just like we do when we make our prik nam pla sauce. Some individuals are very sensitive, and it can cause irritation to the skin. In addition, if you get some of that capsicum oil under your fingers nails and then wipe your eyes or anywhere where the sun does shine - you will know about it. Best to be safe rather than sorry.

Before you begin, open the windows. You can thank us later but get some ventilation and air flowing through your home. Chopping and cooking hot chili peppers will certainly open your sinuses.

Step By Step

• Remove the skins from the garlic cloves.
• Cut the stem off the Fresno pepper or chili peppers of choice. We kept the seeds.  However, you can choose to remove some of the seeds to make this Asian chili garlic sauce milder.
• Roughly chop the chili peppers.

• Place the garlic and chilis into the food processor along with the white vinegar, salt and sugar and puree.
• Pour the pureed garlic and chili sauce into a pan and simmer slowly over low heat for about 15 minutes. The mixture will start out pale and then turn a bright "jungle red color" when ready. In addition, most of the liquid will be gone. Check out our video below in the recipe card to see it in action.

• If you want your spicy sauce to be a little less chunky, you can put half of it in the blender to process a little longer. On the other hand, if you like your sauce to be a little thinner, you can add a few teaspoons of water to thin it out.
• We like to keep our Asian chili garlic sauce a little thicker as we generally use it in stir fry recipes or in recipes like our chili lime noodles.

How to Choose the Best Chili Peppers

• Chili peppers can be ready found at grocery stores, farmers markets and wet markets. Readily available in the summer through the early fall.
• Choose the freshest peppers. Fresno peppers will start out green. However, as they ripen, they will turn red.
• You can even pick chili peppers when they are not all the way ripe, but they will not be as hot or fruity. They should be firm without any soft spots and be free from any mold or discoloration.
• Sometimes as chili peppers ripen or age, they start to show corking or these tan stripes on their skin. Don't worry! They are still edible.  These lines are showing because the pepper had to stretch its skin quickly to accommodate for the rapid growth. Yep, think stretch marks from pregnancy - kind of the same concept. We find that those with these corking marks are a bit hotter than the ones without them.

Recipe Tips: Best Chili Paste with Garlic

• Please remember to wear gloves and ventilate your home when cooking chili peppers.
• Slowly simmer the Asian garlic chili sauce over low heat. You will know when it is done cooking because the sauce will thicken. In addition, the paste will turn from a darker pale red to a vibrant jungle red color.
• If you prefer your sauce to be a little thinner, you can puree half and add a few teaspoons of water to the sauce.
• Thoroughly soak and cleanse the components of the food processor or blender, knives and cutting boards that have come into contact with the chili peppers. You don't want your morning cherry smoothie tasting like a head of garlic!

How to make this Asian Sauce More Flavorful?

The 4 basic items of chilis, vinegar, salt and sugar are just the foundations to this spicy Asian sauce. Try adding these ingredient suggestions to make a more flavorful Asian hot sauce. We recommend that you add these optional ingredients in the food processor along with the basics and then cook them together. You will have to adjust the amounts to your preferred taste profile.

1. Shallots
2. Fresh ginger
3. Soy sauce (tamari sauce)
4. Fish sauce
5. Sesame oil
6. Dried Fermented black beans (rinsed well)
7. Ground white pepper
8. Ground Sichuan peppercorns
9. 5 spice powder
10. Coriander root

Healthy Choice

Good News! In a scientific review by Yamani et al, regular consumption of chili peppers has shown to lower risks from cardiovascular and cancer related deaths. The secret lies in the capsicum. Researchers have found that chili peppers act like a natural anti-inflammatory and antioxidant.

Capsaicin is an oil like compound that sends a message to your brain of a burning pain. It's a feel-good kind of burn when you are enjoying your meals.

As you may already know, chilis are noted as a hot food in Traditional Chinese Medicine due to warming effects that they have on the body. You may have experienced that warming sensation, beads of sweat on your forehead or even a red flushing of your face after eating chili peppers. This is just your body's response to the message from your brain that capsaicin has entered your system.

Frequent Asked Questions (FAQ's)

More Ways to Serve

There are so many ways to enjoy this delicious spicy condiment.

• Add a little teaspoon to your marinated meats and vegetables in preparation for the grill.
• Make a dipping sauce for dumplings or air fried spring rolls with the garlic chili paste, soy sauce, sesame oil and a little dash of black vinegar.
• Add a dollop to you favorite noodles, soups or even as a starter for a hot pot broth.

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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Asian Chili Garlic Sauce

Spice up your dishes with a fiery Asian Chili Garlic Sauce! Quick and easy homemade condiment for stir fries, rice, soups & more. Heat up your culinary adventures! (Makes 1 cup)

Course Sauces and Dressings

Cuisine Chinese

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 48 teaspoons

Calories 18kcal

Author HWC Magazine

Equipment

• food processor or high powered blender can also chop finely by hand
• disposable or kitchen gloves

Ingredients

• 15 cloves garlic
  peeled and minced (or about 1.5 heads of garlic)
• 8 ounces chili peppers we used Fresno chili peppers but you can use an assortment of chili peppers of even some sweet bell peppers to tame the heat.
• ⅓ cup vinegar distilled white (must have an acidity level of 5%)
• 1 teaspoon salt
  or to taste
• 2 teaspoons granulated sugar or sugar substitute of choice - add to taste

US Customary - Metric

Instructions

• Open up the windows and ventilate the kitchen - VERY IMPORTANT!

  Wear Gloves!
• Bash the garlic cloves to remove the skin. Cut the stems off the chili peppers and roughly chop (leaving the seeds if you want the heat). Place the garlic and chopped chili peppers in the food processor or high speed blender. You can also finely chop by hand if you do not have one of these kitchen appliances.
• Next add distilled white vinegar, salt and sugar in with the garlic and chopped chilies. Puree until a chunky salsa texture.
• Pour the pureed garlic and chili sauce into a pan and simmer slowly over low heat for about 15 minutes. The mixture will start out pale and then turn a bright "jungle red color" when ready. In addition, most of the liquid will be gone. Check out our video below to see it in action.
• If you want your spicy sauce to be a little less chunky, you can put half of it in the blender to process a little longer. On the other hand, if you like your sauce to be a little thinner, you can add a few teaspoons of water to thin it out.
• Let your Asian chili garlic sauce cool. Transfer sauce to an air tight glass jar or container and place it the refrigerator and use within 3 weeks.
• Alternatively, you can freeze your garlic chili paste in ice cube trays overnight and then transfer them to a freezer safe baggie. When you are ready to use, thaw one the microwave for about 15 to 20 seconds and add to your favorite stir fry, marinade or noodles and other recipes.

Video

Notes

Recipe Tips

• It is really important to ventilate the house and wear gloves. We are not kidding! You can thank us later. 
• Please make sure that you are using a vinegar like distilled white vinegar that has at least 5% acidity as it works as a natural preservative.
• Feel free to mix up the type of chili peppers to achieve your desired heat level. If you want it slightly sweet and tangy then add bell peppers. On the other hand, if you want more heat try using Thai Bird chilies. 
• To prevent sticking during the cooking process, you may have to another teaspoon of water or so. 
• Slowly simmer the Asian garlic chili sauce over low heat. You will know when it is done cooking because the sauce will thicken. In addition, the paste will turn from a darker pale red to a vibrant jungle red color.
• Thoroughly soak and cleanse the components of the food processor or blender, knives and cutting boards that have come into contact with the chili peppers.

Nutrition

Serving: 1teaspoon | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 53mg | Potassium: 92mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1252IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.3mg

The post Asian Chili Garlic Sauce 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

How can something so healthy be this delicious? You are going to love that crispy fire roasted tortilla with the tender grilled vegetables and this ultimate creamy hummus. It's everything your body has been craving. Serve alongside a make ahead Mediterranean Bean Salad or Heirloom Tomato Cucumber Salad for an easy summertime meal.

Dinner Party Entertainment Ideas

Gatherings are always more fun when mealtime is interactive. There is nothing like engaging your guests in the creative process to make their own unique veggie wrap with hummus - making them feel right at home.

Can you guess the best part about these type of dinner parties? You got that right! You can have everything prepared in advance so all you need to do is to enjoy your guests.

If you like the idea of grilling and chilling with family and friends, try our Middle Eastern Ground Lamb Kabobs. It's a delicious interactive dinner party food theme.

In the winter and fall, enjoy a cozy Simple Spicy Thai Hot Pot or our Spicy Sichuan Hot Pot. Let your guests add all of their favorite healthy additions to the pot. Meanwhile, our Middle Eastern Party Feast is a fantastic vegan party food idea for any season.

Favorite Wrap Fillings & Ingredients

You are going to love that crispy wrap with the contrast of the tender grilled vegetables. The best part is you can add whatever healthy ingredients you enjoy. That said, we would not include vegetables that have excessive moisture, like tomatoes, as these may cause your wrap to tear.

Try some of these delicious antipasto Mediterranean vegetable ingredients to make simple and easy wraps.

• Zucchini (courgetti)
• Yellow squash
• Onion
• Mushrooms
• Sweet bell peppers (capsicum)
• Eggplant (aubergine)
• Gluten-free roasted red pepper hummus
• Traditional Baba Ghanoush
• Easy Tarator Sauce
• Fresh spinach, arugula (rocket) or fresh herbs of choice
• Artichokes
• Mild pepperoncini's
• Olives

If you're not vegan, try your favorite cheeses like feta, parmesan, or mozzarella. For protein, try grilled chicken or our Marinated Grilled Flank Steaks.

Leftovers are a budget friendly option and fantastic in these Mediterranean veggie wraps. Great way to use up those little bits and bobs in the refrigerator and make something delicious and new.

And many other ideas like fresh herbs make a nice addition to a veggie wrap platter.

Types of Tortilla Wraps

Can you guess how many different type of tortilla wraps there are? Back in the day, there was just 2 basic categories.

1. Corn based tortillas
2. Flour based tortillas

Now, we have everything under the sun to choose from. That is a very good thing as depending on what dietary need you have - there's a wrap for that!

• Gluten-free wraps can be made with almond flour, tapioca flour, coconut flour and more.
• Vegan wraps and most are. Be sure to read the fine print as some can be made with lard.
• Low carb wraps or keto wraps - Are you are on a very strict low carb or diabetic diet?  You can use lettuce or even an egg wrap, but these cannot be grilled.
• Spinach wraps
• Beet root wraps

And the list goes on. The calories in this veggie wrap are calculated using a low carb wrap and all the delicious additions and toppings.

The tortilla wraps serve as a transfer device to get all those delicious toppings into your mouth. We've had the best luck using flour (also gluten-free) wraps as they are less likely to tear. Corn based tortilla wraps can be used but they don't roll as easily and have a higher tendency to crack during the roll up process.

How to Make

This is a general overview of how to make a Mediterranean Veggie Wrap. Please see the recipe card below for the detailed recipe.

• Slice your favorite vegetables and mushrooms. Prepare the marinade with olive oil, balsamic vinegar, garlic powder, Italian Seasoning, salt, and pepper.

• Marinate the softer mushrooms and vegetables like zucchini, yellow squash, onion slices and peppers for about 15 minutes. If you decide to cooker harder vegetables like cauliflower, they can be marinated overnight and take much longer to grill.

• Prepare and place other antipasto items like your sliced olives, artichokes, hummus, mild pepperoncini's, fresh spinach, etc. in little bowls to serve. These can be covered and refrigerated overnight if desired.
• Grill marinated vegetables.
• Warm up tortillas so they are easier to roll up.
• Place your grilled vegetables and prepared antipasto Mediterranean toppings out buffet style.

• Allow everyone to fill their wrap with a dollop of hummus, grilled veggies, and toppings of choice. Use a little beaten egg to seal the edges and roll up like a burrito. Watch our video below to see how it is done.

• Brush the rolled wrap with a little olive oil on all sides and grill until toasty.
• Enjoy!

Equipment

When the weather is nice, enjoy grilling your vegetarian tortilla wraps on either your outdoor barbeque or gas grill.

If Mother Nature is not cooperating, bring the party indoors.  Plan B is to roast the veggies in the oven or air fryer.  You can use either a grill pan, regular pan, or your air fryer to heat and crisp up the stuffed sandwich wraps.

Recipe Hacks

• If you do not have a veggie grilling rack, slice your veggies thin but longer so they do not fall through the grates.
• Use burrito or large size tortilla wraps. The smaller ones are just way too small to roll up.
• Heat up your tortilla wraps in the microwave for just a few seconds.  Warm tortilla wraps are easier to roll up. Keep your wraps covered so that they stay pliable.
• Slather on a thin layer of hummus or baba ghanoush before adding vegetables. This helps the vegetables stay in place while you are rolling the wrap up.
• Don't overfill the wrap. I know it is so hard to not do that as you want everything, right? However, trust us. It is not a good idea. You will either have a difficult time rolling the tortilla into a burrito shape or you are going to tear your wrap. Been there - Done that!
• Don't be using toothpicks to keep your wrap sandwich rolled. Instead use a little beaten egg or cornstarch paste to seal the edges.
• Keep your meal budget friendly using in season produce or vegetables from your garden.
• Make EXTRA! One growing boy ate FOUR Mediterranean Veggie Wraps! Yes 4!

Vegan Wrap Ideas

It is easy to keep the grilled tortilla wraps vegan. Try these quick and easy recipe hacks.

• Substitute egg wash with a cornstarch and water paste to seal the tortilla wrap.  Place 1 tablespoon of cornstarch in with 1 tablespoons of water and stir. Use the cornstarch and water paste to seal the tortillas closed so they can be grilled.
• Read the label on the wraps package to make sure they do not include lard.
• Guests will assemble their own wrap so they can pick and choose what they desire. Even if the rest of your guests like to eat meat and cheese, these additions are optional.

Frequent Asked Questions (FAQ's)

More Grilled Vegetable Recipes

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Mediterranean Veggie Wrap

Sink your teeth into a hearty grilled Mediterranean Veggie Wrap - perfect for a summer gathering. These easy vegetarian wrap sandwiches are loaded with grilled summer vegetables, gluten-free roasted red pepper hummus and all your favorite antipasto toppings. 

Course Mains

Cuisine Mediterranean

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 15 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 390kcal

Author HWC Magazine

Ingredients

Grilled Vegetables of Choice (These are just ideas - pick and choose your favorites)

• 1 medium zucchini
  (courgette) sliced lengthwise about ¼ inch thick
• 1 bell pepper (capsicum)sliced lengthwise (we used a red bell pepper)
• 1 onion peeled and sliced into ¼ rings
• 1 medium eggplant (aubergine) We used an Asian eggplant sliced lengthwise about ¼ inch thick - optional
• 1 medium summer squash sliced lengthwise about ¼ inch thick - optional
• 4 mini portabella mushrooms sliced - optional

Vegetable Marinade

• 4 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon garlic powder
• 2 teaspoons Italian Seasoning
  (dried basil, oregano, rosemary, dried garlic, dried red peppers)
• salt and pepper
  to taste

Tortilla Wraps

• 6 large flour tortillas The big burrito or large sized tortillas. You can use low carb, gluten-free or any kind you desire.
• 1 egg beaten (if you want to keep it vegan, make a cornstarch and water paste in a 1:1 ratio)
• ¼ cup olive oil
  

Toppings (pick and choose your favorites - optional)

• 1 cup Gluten Free Roasted Red Pepper Hummus
• 1 cup spinach fresh
• 8 ounces artichokes
  sliced
• olives sliced
• pepperoncini sliced
• 6 oz feta cheese or other cheese of choice

US Customary - Metric

Instructions

Recipe Tips Before you Start!

• 1) You can pick and choose the vegetables you want to grill. You can choose to include all or some of them listed. You can also choose other vegetables not listed but just remember that they may take either longer or a shorter time to cook on the grill. Don't choose tomatoes or they will make your wraps soggy.

  2) Antipasto toppings are just ideas. Pick and choose your favorites. However, hummus in our opinion makes these wraps super delicious.

Marinade Vegetables

• Choose your favorite grilling vegetables. We choose sliced zucchini, bell pepper, onion, eggplant slices, summer squash slices and sliced mini portabella mushrooms and placed them in gallon sized plastic baggies. You may need 2 baggies to hold all of the vegetables.

  In a bowl add olive oil, balsamic vinegar, garlic powder, Italian Seasoning blend and salt and pepper. Mix well. Pour the balsamic vegetable marinade over the vegetables. Seal and shake to distribute marinade to all the vegetables. Allow vegetables to marinade for 10 to 15 minutes.

  Preheat your grill to a medium heat!

Prepare your Toppings

• In the meantime, gather and prepare all your supplies and place them in little bowls or dishes for the party so that your guests can make their own wrap sandwiches.

  We set out tortilla wraps, roasted red pepper hummus, sliced olives, quartered artichoke hearts, spinach, pepperoncini, feta cheese and an egg wash for sealing the wraps and olive oil for brushing the wrap before grilling. (These are just suggestions so add anything your little heart desires)
• Grill your marinated vegetables until fork tender (2 to 3 minutes per side) and have nice grill marks. Set you grilled vegetables out with your other topping to make your grilled Mediterranean Veggie Wraps.

Assemble your Wraps

• Microwave, for 30 seconds, your tortillas so they are warm and easier to fold. Keep them covered so they stay warm.

  Set your tortilla wrapper on plate or a clean counter and add your hummus, grilled vegetables and any toppings that your little heart desires. However, just be careful that you do not make it too full as then it becomes difficult to wrap up.

  Brush the outer ring around the tortilla with egg wash (or cornstarch paste) to help seal the edges. Fold up your wrap like a burrito. Start at one end. Fold up end over fillings. Fold in the sides to the center and then roll all the way up. You may need to add more egg wash at the end just to help the ends seal.

  Brush your wrap on all sides with a little olive oil.
• Grill the wrap for about 2 minutes on each side just until the cheese melts and you have nice grill marks on both sides.
• Enjoy while warm-hot off the grill.

Video

Notes

The calories in a veggie wrap are calculated in the nutrition section using low carb flour tortilla and all of the toppings and vegetables. 

You can grill any vegetables you like and add them to your grilled wraps. However, we would not add tomatoes. They are too watery and will cause problems with the tortilla getting soggy. 

Have fun with this recipe. The ingredients listed are just ideas but really you can add anything your little heart desires, even grilled chicken or grilled flank steak.

We kept ours vegetarian just to enjoy the change. 

Storage: Premade vegetable hummus wraps can be stored in the refrigerator for up to 2 days (if making homemade hummus with raw garlic). If you are using store bought hummus, wraps can be stored for 3 to 4 days in the refrigerator.

Reheat: One of the best ways to reheat a premade grilled vegetable wrap is to air fry it at 400 degrees F (204 degrees C) for about 5 to 7 minutes. They are super crispy on the outside and tender on the inside.

Alternatively, you can use the toaster oven or bake your wraps at 350 degrees F (176 degrees C) for about 10 to 15 minutes or just until warmed through.

You can always start up the grill and reheat for about 3 minutes on low heat on each side or just until warmed through.

Nutrition

Serving: 1g | Calories: 390kcal | Carbohydrates: 23g | Protein: 12g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 53mg | Sodium: 544mg | Potassium: 727mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1426IU | Vitamin C: 46mg | Calcium: 218mg | Iron: 3mg

The post Mediterranean Veggie Wrap appeared first on Healthy World Cuisine

Well don't take our word for it. Give this easy chicken recipe a try this weekend.  Perfect for a summer picnic, budget friendly and low carb options available.

Ingredients and Substitutions

Marinade

Chicken legs (drumsticks) - We picked drumsticks as they are more budget friendly. However, you could certainly substitute with other skin on chicken options like chicken thighs, chicken breasts with the bone or even spatchcock a whole chicken. However, each cut of the chicken will have a different length of time required to cook.

Wine - If you have access to an Asian Market, choose a Shaoxing wine. A dry white wine or cooking sherry will work just fine.

Soy sauce - A dark soy sauce is preferred because it gives the chicken legs that beautiful bronze color, but a regular light soy sauce will also be fine. If you need to keep this recipe gluten-free, substitute with tamari sauce.

Orange zest will be used in both the marinade and in the tea smoking packet.

Ginger - fresh is always best. However, you may also use dried ground ginger in both the chicken marinade and in the sticky honey soy glaze. A knob of fresh ginger is approximately 1 tablespoon freshly grated. If using dried ginger, you would use only ¼ teaspoon as it is much stronger.

1 tablespoon of fresh grated ginger = ¼ teaspoon dried ground ginger

Garlic - Fresh is always best or you can used dried ground garlic powder in the marinade.

Szechuan (Sichuan) Peppercorns - are optional but we love that little bit of tongue numbing deliciousness. If you decide to purchase Sichuan peppercorns, we have loads of recipes like Mapo Tofu and Hot and Spicy Mandarin Orange Chicken you may enjoy. You can find Szechuan peppercorns in specialty stores, online spice stores, Amazon and in the Asian markets.

How to Marinate Chicken?

Place chicken drumsticks, Shaoxing wine, orange zest, ginger, garlic, dark soy sauce, oil, salt and ground Sichuan peppercorns in a bowl or sealable baggie. Mix well and place in refrigerator to marinate overnight or at least one hour.

Tea Smoking Packet Preparation

Take 2 sheets of heavy-duty aluminum foil lie them on the counter. Then, put loose leaf teas, rice, brown sugar, cinnamon twill sticks, star anise and slices of orange peel on top. Fold up the aluminum foil sheets around the aromatics but leave a gap open at the top. This gap will allow you to add more tea and brown sugar midway in the cooking process and allow the smoke to escape. Set aside.

How to Grill Chicken Drumsticks?

Side Dishes

Man can't live on chicken alone. However, we have watched hungry boys pack away at least 4 of these delicious drumsticks at one sitting. If you have the grill already fired up, try our Super Easy Grilled Asian Eggplant on the side along with steamed jasmine rice, our Homemade Sichuan Garlic Chili Oil and maybe a salad from one of our Healthy Summer Salads with Fruit.

Don't forget dessert! Our make ahead Chocolate Covered Frozen Fruit are refreshing and light at the end of a meal.

Background History

Have you ever tried a tea smoked duck? It's quintessential dish of Szechuan cuisine and a must try if you have not already. It is still made today using the classic techniques created many years ago.

Did you know that smoking meats and poultry is an ancient food preservation technique?  During the caveman time, they used to hang raw meats in their unventilated little caves with a fire. They learned that the meats could last longer without spoilage from the smoke. Long before modern refrigeration, smoking was used to preserve poultry, meats, and fish.

Frequent Asked Questions

More Chicken Grilling 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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Tea Smoked Chicken Legs

Finger licking crispy skinned Tea Smoked Chicken Legs are smoked on the grill with an Asian tea spice packet and then slathered with sticky honey soy glaze.

Course Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 4 people (2 legs per adult)

Calories 234kcal

Author HWC Magazine

Equipment

• Gas or BBQ grill

Ingredients

Chicken Marinade

• 8 drumsticks chicken legs
  (or can use chicken thighs, whole split chicken or chicken breasts on the bone)
• ½ cup rice wine (shao xing)
  or dry cooking sherry or dry white wine
• 2 tablespoon dark soy sauce Substitute with tamari sauce if you need to keep it gluten-free. You can use regular soy sauce if you cannot find dark soy sauce.
• 1 tablespoon orange zest
• 1 tablespoon ginger
  1 tablespoon grated fresh (can also use ¼ teaspoon dried ground)
• 3 cloves garlic
  minced
• 2 tablespoons olive oil
  (can also use canola oil or light flavored oil)
• ½ teaspoon salt
  to taste
• 1 teaspoon Szechuan peppercorns (ground)
  (if you do not have just exchange with white or black peppers but I love the thumb numbing sensation of the Szechuan peppercorns)

Tea and Herb Smoking Packet

• 2 sheets aluminium foil
  to make tea smoking packet
• 1.5 cups loose leaf tea We used a combination of black tea and oolong tea. (Remember to set aside ½ cup of tea to add half way in the cooking process)
• ½ cup rice Jasmine long grain rice (or other rice as desired, do not use instant rice)
• ¾ cup brown sugar (½ cup for initial packet- reserve ¼ cup for half way )
• 5 slices orange peel
• 5 whole star anise (if do not have can exchange with 1 tablespoon of Chinese 5 spiced powder)
• 4 sticks cinnamon
  or 1 tablespoon ground

Honey Soy Glaze

• ½ cup honey (if diabetic or need this recipe to be low carb- exchange with ½ cup sugar free orange marmalade)
• 1 tablespoon ginger
  fresh or ¼ teaspoon ground
• ½ cup dark soy sauce or can substitute tamari sauce to keep gluten- free
• 1 teaspoon sesame oil

US Customary - Metric

Instructions

• Marinate the chicken

  Place chicken legs or (chicken thighs, chicken breasts on the bone or split whole chicken breast) in shaoxing (rice wine), soy sauce, orange zest, ginger, garlic , olive oil and salt overnight or at least for 1 hour to allow the the flavors to penetrate.
• Create the Tea and Spice Smoking Packet: 

  Double layer your aluminum foil (about a 18 inches or 46 cm) on a flat surface. Lay the following ingredients onto the center of the aluminum foil; loose leaf teas (set aside ½ cup for later) , rice, brown sugar (set aside ¼ cup for later), oranges peels, star anise and cinnamon. Fold in the 2 sides and leave a small vent at the top of the packet to allow the smoke to escape and area to add more tea and brown sugar half way in the cooking process.
• Place the tea and herb packet under the grill plates on a gas grill or directly on top of the charcoal briquettes on a BBQ grill on the side of the grill that gets hottest. Preheat grill to a low heat (250 degrees F (121 degrees C) and wait until the tea and herb packet to get hot and start smoking well. (about 10 minutes). We like to prep our grill grates with a little oil to prevent sticking.
• In the mean time, remove the chicken from the marinade. Dry the chicken well with a paper towels (this helps make the chicken crispy on the grill). Rub the chicken with a little extra oil. Season with salt and pepper as desired.
• Place the prepared chicken on the grill.

  Place the chicken on the side of the grill that is cooler - opposite of the tea and herb packet Grill and smoke chicken, depending on size for about 20 to 30 minutes on low heat. Turn chicken if ready and not sticking to grill. Close the lid to grill.

  About halfway into the grilling/smoking of the chicken you will need to spoon the ½ cup reserved loose leaf tea and ¼ cup of brown sugar carefully into the opening of the tea smoking packet. When the tea burns off it stops smoking. Be careful and wear oven mitts.
• Make the Ginger Honey Soy Glaze: 

  In a medium bowl, add the honey (or sugar free orange marmalade if diabetic or want this recipe low carb), ginger, dark soy sauce and sesame oil. If using orange marmalade, heat for about 30 seconds to 1 minute in the microwave to get it loosened up.
• Depending on how accurate your heat settings are on your grill, it will take approximately 90 minutes to 2 hours to cook chicken legs on the grill. Use a meat thermometer in the thickest meatiest portion of the chicken leg, away from the bone to get a reading. Once the thermometer reads 165 degrees F (73 degrees C) you are ready to glaze the chicken drumsticks with the honey soy glaze.
• In the 10 minutes of the grilling/smoking of the chicken, brush on the sticky honey soy glaze on all sides. Close the lid on the grill and cook until the meat thermometer reads 175 degrees F (79 degrees C). According to the Food and Drug (FDA), chicken is properly cooked when it reaches 165 degrees F. However, trust us, letting the chicken get up to 175 degrees F allows time for the fat to render- giving you a crispy skin and tender meat.
• Enjoy your finger licking aromatic Tea Smoked Chicken legs!

Video

Notes

Storage

Cooked Tea smoked chicken legs can be stored covered in the refrigerator for up to 3 days and frozen for up to 2 months.

Reheating

Chicken legs can be reheated in the microwave. If you want to crisp them back up, place them in the air fryer at 400 degrees F  after to coming to room temperature for about 6 minutes or until hot and toasty.

Cooking Tips

• If your chicken legs are frozen, thaw them before marinating.
• You can also use whole split chicken breasts, thighs, leg quarters, Grilled Split Cornish Game Hens or drumsticks for this recipe. However, each has a different length of time required to cook. It is best to use chicken on the bone as it has so much more flavor.
• Experiment with different types of teas (oolong, black, green, etc.) for smoking. All of them have subtle changes in the aroma and flavor of the chicken.
• For full flavor, marinate chicken legs overnight like we did for our Air Fryer Crispy Curry Chicken Legs.
• Dab the excess marinade off the chicken before placing on the grill so they get crispy.
• Resist the urge to keep opening the lid of the grill to check on the poultry as you are letting all the delicious tea smoke out.
• If your chicken legs are sticking to the grill grates, they are not ready to turn yet.
• Halfway through the cooking process, add more tea and brown sugar into the tea smoking packet. The tea and brown sugar will have burned off and it is time to add more. (Be careful and wear oven mitts)
• Use a meat thermometer to check the internal temperature of the chicken leg. Place in the meatiest portion away from the bone for the most accurate reading.
• Don't add the honey soy glaze until about 10 to 15 minutes left in the grilling process. Make sure you glaze the chicken all over on both sides.
• If you are diabetic or want a low carb option, you can exchange honey with a little sugar free mandarin orange marmalade.
• To keep this tea smoked chicken leg recipe gluten-free, marinate and glaze your chicken with tamari, instead of dark or regular soy sauce

Nutrition

Serving: 2g | Calories: 234kcal | Carbohydrates: 39g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 1440mg | Potassium: 193mg | Fiber: 1g | Sugar: 35g | Vitamin A: 8IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg

The post Tea Smoked Chicken Legs appeared first on Healthy World Cuisine

Not only are these fruity salads packed with nutrients, but they are refined sugar free - delicious clean eats. We've included helpful hacks on how to keep fruit fresher longer, a "Fruit Flavor Pairing Chart" and numerous fresh fruit salads recipes for all your summer gatherings.

What's to Love

If you've been craving a bright and colorful fruit salad with a homemade zippy dressing, we have just what you've been looking for. Don't worry! Theses healthy salads do NOT contain mayonnaise, ambrosia marshmallows, or whipped topping, (or any of those weird creamy questionable things) so they are less likely to spoil at a picnic.

Many of these salads can be made in advance allowing you extra time to fire up the grill and entertain your guests. Elegant fruit cocktails are always a crowd pleaser at a potluck and add a splash of color to your dining table. Let's explore what fruit salad options might be best for your menu plan.

Grow Together - Stay Together

Did you know that things that grow together are delicious in a recipe together? It's nature's delicious and easy way of helping us with menu planning. That's convenient, right?

If you walked through a farmer's market right now, you'd find items that have been grown locally. These items may differ from state to state or country to country, but the concept remains the same.

What grows together - stays together!

Here is a very simple example… In mid-August, you might be able to find freshest tomatoes and basil in the Midwest.  Caprese Salad on a Stick is extra delicious because the ingredients are in peak season and pair wonderfully together.

The Basics!

• There are no set rules for what can or can't go in a fruit salad. However, paying attention to what grows together - stays together is an easy way to decide what to include.
• Choose the base for your healthy summer salad (leafy greens, grains, main fruits, or other vegetables).
• Add in your favorite seasonal fruits
• Select fresh herbs and spices
• Drizzle with your favorite light and bright sweet fruit salad dressing
• Try adding in fun textures like nuts, seeds, crispy tortillas, etc.
• Add in grilled protein of choice like grilled chicken, Marinated Grilled Flank Steaks, Grilled Halloumi Cheese, etc.
• Refrigerate until ready to serve.

How to make a Fruit Salad Taste Better?

1. For a healthy fruit salad recipe, try these seasonal fruit, vegetable, spice, and herb combinations for a pop of flavor.

If you wish to use this handy Fruit Salad Pairing Chart on your website, just copy and paste the HTML code below. Please give credit to Healthy World Cuisine and link to our website. Thanks!

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• Drizzle on a zippy dressing or vinaigrette with orange, lemon, or other citrus fruits. The sweet and sour balance is key.
• Add some texture like toasted nuts, seeds, crunch tortilla strips and crispy lettuces.

Why does Fruit Turn Brown?

Excuse us while we get a little food science nerdy for a moment…

Do you remember this from science class?  All fruits have enzymes that are release when they are cut and exposed to air.  These enzymes start to break down the fruit.  This process is known as oxidation or enzymatic browning.

Polyphenol Oxidase (enzyme) +O2 (oxygen) = Melanin (brown color /pigment)

I bet you wondering if it is safe to eat that apple you just cut up because it is starting to brown? Right?  Of course, you can but it is not very aesthetically pleasing. Is it?

How do you keep fruit from browning in a salad?

Try these easy hacks!

1. Chopped apples and pears will last longer if you place them in "salted water" overnight. This is a cheap method we learned whilst living in Japan making bento boxes. Just drain and rinse the apples or pears before putting them in a salad or a packed lunch box.
2. Toss your fruit in a citrus juice like lemon, lime, orange, grapefruit, or pomelo. The acid in citrus juice inactivates the enzyme, polyphenol oxidase, when it is exposed to air.
3. Along those same lines, tossing cut fruit with acidic fruits like oranges, grapefruits or pineapples can also help prevent browning.
4. Soak your fruit like apples and pear in a bath of 2 tablespoons of honey and 1 cup of water for just a minute or two before adding it to your summer salads.

What to Serve With?

Are you looking for some healthy dinner meal plan ideas? These healthy summer salads with fruits can be served as a main or as a side dish. Try these ideas!

Pork is always more delicious with something a little sweet on the side. Don't you think? Thai Pork Basil Skewers are delicious with our zesty Prik Nam Pla Dipping sauce and a side of our Thai Shrimp Mango Salad.

Chicken gets a whole new flavorful profile with our Peking Style Beer Butt Chicken and Layered high Sesame Asian Salad.

Fish that tastes like steak always gets a thumbs up with our family. Grilled Swordfish with Crab Salsa is delicious with a fresh garden salad with a Lemon White Balsamic Vinaigrette.

Beef - Grilled Flank Steak with Thai Style Chimichurri complements the naturally sweet, tangy, sour and spicy Grilled Watermelon Salad.

Vegan options include a Super Easy Grilled Asian Eggplant with a hearty Easy Summer Millet Salad because tomatoes are a fruit too.

Try these Recipes

Grilled Watermelon Salad (Thai Style)

Have you ever grilled a watermelon? If not, you have no idea on what you are missing out on. This Grilled Watermelon Salad needs Just a quick moment on the grill to make the natural sweetness come to life.  When paired with fresh cucumbers and a sweet, spicy, savory Thai dressing it is one delicious healthy bite.

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Quinoa Fruit Salad

Our quinoa fruit salad is fun summer fruit and grain salad. It's packed with protein and has a delicious honey lime dressing. Whether you are looking for a side for breakfast, brunch or dinner, this salad is sure to please.

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Summer Salad with Strawberry Rose Dressing

Summer Rose Salad is light, bright, and filled with all our favorite summer fruits. Toss it with a little strawberry rose dressing for an aromatic and dreamy bite of heaven.

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Tutti Fruitti Kale Salad & Citrus Honey Dressing

How adorable are these Tutti Fruitti Kale Salad served with a Citrus Honey Dressing in pineapple halves? This pineapple fruit salad makes the perfect tablescape and you are going to love the zippy citrus dressing.

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Spicy Shrimp Salad with Cilantro Lime Dressing

Thai Shrimp Mango Salad is also referred to in Thai language as Yam Mamuang Goong Sod. Made with green mangoes, shrimp, herbs, and an aromatic dressing.  You can serve it upas a light main dish in a bowl or as fun lettuce wraps or as a side to any of our Thai Cuisine Recipes.

Dried Cranberry Glazed Pecan Holiday Salad

OMG! Glazed Pecans… Have you ever tried them? Top your Dried Cranberry Glazed Pecan Holiday Salad with a few and watch this green salad with fruits disappear like magic.

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Grilled Shrimp Nectarine Summer Salad

Our Grilled Shrimp Nectarine Summer Salad is a complete meal. Serve with a few slices of our Whole Wheat Herb Focaccia Bread and watch it disappear.

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Thai Pomelo Crab Salad Avocados

Thai Pomelo Crab Salad Avocados are the cutest idea to serve at a shower or brunch. You can make this citrus salad in advance and is just as delicious substituted with grapefruits and oranges. Scoop on top of avocado halves right before serving.

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Tomato = Vegetable or Fruit?

You are correct! Tomatoes are both a fruit and vegetable. I know, confusing, right?

From the botanical classification, tomatoes are fruits because it has seeds that grows from the ovary of a flowering plant.

On the other hand, from the culinary classification tomatoes are vegetables because of their flavor profile and the edible part of the plant is usually eaten as part of a meal.

Give these chopped fruit salads with tomatoes a try at your next barbeque.

Gluten-Free Balsamic Panzanella Salad

Bursting with sweet vine ripened tomatoes, this Gluten Free Balsamic Panzanella Salad with garden spinach a great addition to a summer meal.

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Caprese Salad on a Stick

Basil and Tomatoes grow together and pair well together in Caprese Salad on a Stick. Salad is always more fun served on a skewer.

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Heirloom Tomato Cucumber Salad

Garden veggies are the freshest served as a simple Heirloom Tomato Cucumber Salad. Quick, easy and all the vegetables are in season at the same time.

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Easy Summer Millet Salad

Say yes to gluten free ancient grains! This Easy Summer Millet Salad is sweet from the heirloom tomatoes and savory from the MiddleEastern lemon parsley za'atar dressing. Give it a try today.

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Dressings and Vinaigrettes

What's a salad without a fruity salad dressing? Right? It's Just a boring fruit cocktail or cut up fruit. Make your summer salads with fruits come alive with these bright and zippy dressings.

Framboise Osmanthus Rose Vinaigrette

Green salads with fruit are enhanced with our Framboise Osmanthus Rose Vinaigrette. In season raspberries are steeped with a honey flower tea vinegar. The result is a delicious floral but sweet way to enjoy your healthy salads.

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Lemon White Balsamic Vinaigrette

Our lemon white balsamic vinaigrette is a multi-purpose salad dressing.  Delicious on both savory and sweet fruit salads or as a marinade.

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Frequent Asked Questions (FAQ's)

More Delicious Salads

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The post Healthy Summer Salads with Fruit appeared first on Healthy World Cuisine