Air Fryer Spicy Green Beans

Spicy green bean recipe made simple in the air fryer.

Ingredients

• 12 ounces fresh green beans, trimmed

• 1 tablespoon sesame oil

• 1 teaspoon soy sauce

• 1 teaspoon rice wine vinegar

• 1 clove garlic, minced

• ½ teaspoon red pepper flakes

Directions

• Step 1

  Preheat an air fryer to 400 degrees F.

• Step 2

  Place green beans in a bowl. Whisk together sesame oil, soy sauce, rice wine vinegar, garlic, and red pepper flakes in a separate bowl and pour over green beans. Toss to coat and let marinate for 5 minutes.

• Step 3

  Place half the green beans in the air fryer basket. Cook 12 minutes, shaking basket halfway through cooking time. Repeat with remaining green beans.

Fire-Roasted Tomato and Pepper Soup

Tomato soup takes a trip south of the border. Fire-roasted tomatoes and roasted peppers capture the fresh taste of summer, all year long.

Ingredients

• 4 red or yellow bell peppers, seeded and halved

• 1 yellow banana pepper, seeded and halved

• 1 poblano pepper, seeded and halved

• 1 jalapeno pepper, seeded and halved

• 1 large onion, quartered

• 4 large garlic cloves, peeled

• 1 tablespoon olive oil

• 1 quart chicken broth

• 1 bunch cilantro, chopped, plus leaves for garnish

• 1 teaspoon dried Mexican oregano

• 1 teaspoon ground cumin

• 1 teaspoon white sugar

• ¼ teaspoon ground black pepper

• 3 (14.5 ounce) cans Fire Roasted Diced Tomatoes (like Hunt's®), undrained

• Salt to taste

Garnish:

• Crumbled Cotija cheese

• Cilantro leaves

• Lime wedges

Directions

• Step 1

  Preheat oven to 425 degrees F. Line a large sheet pan with parchment paper.

• Step 2

  Place peppers, onion and garlic on prepared pan; drizzle with olive oil. Roast in preheated oven until peppers are soft and slightly charred, about 20 minutes.

• Step 3

  Heat broth in a large soup pot. Add chopped cilantro, oregano, cumin, sugar, freshly ground pepper, and Fire Roasted Diced Tomatoes. Bring to a simmer.

• Step 4

  Add roasted peppers, onions and garlic to the tomato mixture. Using a hand held immersion blender, puree the soup until smooth. Simmer over low heat until hot, about 10 minutes.

• Step 5

  Serve garnished with Cotija cheese, cilantro and drizzled with lime juice.

Crispy Peach Cobbler

This crispy peach cobbler recipe is a delightful summer dessert that will surely impress your family and friends. The combination of juicy fresh peaches with a crispy, buttery topping creates a perfect balance of flavors and textures. This recipe is simple to make and requires just a few basic ingredients that you probably already have in your kitchen. Whether enjoyed warm with a scoop of vanilla ice cream or cold from the fridge the next day, this crispy peach cobbler is sure to become a favorite in your home.

Ingredients

• 6 large fresh peaches, pitted and cut into eighths

• 1 lemon, zested and juiced

Batter:

• ½ cup unsalted butter, at room temperature

• 1 ¼ cups white sugar

• 1 ⅓ cups self-rising flour

• ⅓ cup rolled oats

• ⅔ cup whole milk

Glaze:

• ¼ cup white sugar

• 2 tablespoons cold water, or as needed to wet topping sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish.

2. Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.

3. Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes.

4. Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.

5. Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.

Spiced Roasted Okra with Mini Peppers

For this simple yet delicious spiced roasted okra with mini peppers recipe, fresh okra and sweet mini peppers are perfectly roasted with a blend of aromatic spices, creating a flavorful and easy-to-make summer side dish. It pairs wonderfully with a variety of main course options, making it a versatile addition to your meal repertoire.

Ingredients

• 12 ounces fresh okra pods

• 8 ounces mini sweet peppers, halved

• 1 tablespoon olive oil

• 1 teaspoon garam masala

• 1 teaspoon ground coriander

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon ground black pepper

Directions

1. Preheat the oven to 425 degrees F (220 degrees C).

2. Line a rimmed baking sheet with foil.

3. Arrange okra and sweet peppers in an even layer on the prepared baking sheet. Drizzle with oil; toss to coat. 

4. Roast in the preheated oven until browned, about 20 minutes.

5. Stir together garam masala, coriander, cumin, turmeric, garlic powder, salt, cayenne pepper, and black pepper.

6. Sprinkle over veggies; toss to coat.

Creamy Garlic Pasta

As far as creamy pasta recipes, this is the best I have ever had. Add shrimp or scallops to make an amazing seafood Alfredo.

Ingredients

• 2 teaspoons olive oil

• 4 garlic cloves, minced

• 2 tablespoons butter

• 3 cups chicken broth, or more as needed

• ½ teaspoon ground black pepper

• ¼ teaspoon salt

• ½ pound spaghetti

• 1 cup grated Parmesan cheese

• ¾ cup heavy cream

• 1 ½ tablespoons dried parsley

Directions

1. Heat olive oil in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in 3 cups chicken broth; add pepper and salt. Bring to a boil.

2. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan.

3. Add Parmesan cheese, cream, and parsley and mix until thoroughly combined. Serve immediately.

Tuna Curry in a Hurry

A fast and easy tuna dish with a creamy curry sauce. Serve over rice.

Ingredients

• 2 tablespoons butter

• 1 clove garlic, minced

• ⅓ cup chopped onion

• ⅓ cup chopped green bell pepper

• 1 (5 ounce) can tuna, drained and flaked

• 1 cup sour cream

• 1 teaspoon curry powder

Directions

• Step 1

  Over medium-low heat melt butter in a large saucepan. Add garlic, onions and green pepper. Cook slowly, stirring occasionally, until onions are soft.

• Step 2

  Stir in tuna, sour cream, curry powder, salt and pepper. Heat until warm and serve.