7-8 Chicken thighs (bone-in)
1 tbsp butter
1 tbsp olive oil
1 tbsp Roasted red pepper paste
6-8 garlic cloves
1 tsp coriander (ground)
1/2 tsp Paprika
1/2 tsp Fresh thyme
2 tbsp fresh dill
1 tbsp fresh parsley
1/2 of a Lemon juice
Salt & pepper
Potatoes:
1lb. Baby potatoes
1-2 tbsp olive oil
Mix everything in the baking pan, potatoes on the bottom and the chicken on the top
Bake at 425 degrees for 30 minutes- flip chicken and bake for another 30 minutes
2 1/2 pounds (1.25 kilograms) chicken wing pieces
SPRAY basket of air fryer with no stick cooking spray. Preheat air fryer to 400°F (200°C). Pat wings dry with paper towels.
In a bowl add oil, salt and black pepper then toss in the wings. PLACE wings in fryer basket, being careful not to over-fill. (Cook in batches, if needed, depending on the size of your air fryer.) Air fry 25 to 30 minutes or until skin is crispy and wings are cooked through, shaking basket or tossing wings with tongs every 5 minutes during cooking.
How to make the buffalo sauce for the wings
2/3 cup hot pepper sauce (such as Frank’s RedHot®)
1/2 cup cold unsalted butter
1 1/2 tablespoons white vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt to taste
Combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder, and salt in a pot over medium heat. Bring to a simmer while stirring with a whisk.
As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.
TOSS hot cooked wings with RedHot Buffalo Wings Sauce. Enjoy!
Vegetable biryani
Ghee – 3 tsp this is optional
Oil – 1 tbsp
Saffron Water
1 Fried Onion
Basmati Rice 1 cup
Plain yogurt – 1/2 cup
Turmeric Powder – 1/4 tsp
Paprika 1/2 tsp
Chili Powder – 2 tsp
Coriander Powder – 1 tsp
Biryani Masala – 1 tbsp
Salt – 1 tsp
Ginger Garlic Paste – 1 tsp
Onion – 2 nos. (sliced)
Green Chili – 1 no. (chopped)
Tomato – 2 nos. (chopped)
Carrot – 1 no. (chopped)
Beans – a few (chopped)
Potato – 1 no. (chopped)
Cauliflower Florets – 1 cup (chopped)
Green Peas – 1/4 Cup
Fried Onions – a few
Coriander Leaves – a handful
Mint Leaves – a handful
In a bowl add yogurt , salt, ginger garlic paste Turmeric Powder – 1/4 tsp, Paprika 1/2 tsp, Chili Powder – 2 tsp, Coriander Powder – 1 tsp, Biryani Masala – 1 tbsp, Salt – 1 tsp mix well Add the vegetables to this yogurt mixture and mix well Let it marinate for 20 mins Meanwhile, soak the rice for 30 mins
Cook the rice till it is 3/4th done and strain it and keep it aside
Heat a pan with ghee and oil
Add the marinated vegetables and saute for 5 mins Now close and cook for 15 mins on medium flame
Cook till the moisture is completely gone
Take half of the vegetable masala and keep it aside
Layer the cooked rice on one layer of vegetable masala
Add the remaining vegetable masala and another layer of rice on it
Finally add fried onions, coriander leaves, mint leaves, biryani masala powder, and saffron water Close the pot and leave it in dum for 15 mins on low flame
Now turn off the stove and let the biryani rest for about 15 mins
Serve the Veg Dum Biryani hot
Seared Salmon & Champagne Reduction
Ingredients:
2 Salmon Fillets
10 oz Red Creamer Potatoes
6 oz Broccolini
1 Shallot
1/2 oz Walnuts
1 oz Champagne Vinegar
1/2 oz Grainy Dijon Mustard
2 packs Sugar
How to make:
1. Preheat the oven to 450° F. Halve and small dice the shallot. Roughly chop the walnuts and halve the red creamer potatoes
2. Prepare a parchment lined baking sheet. In a large bowl, add the red creamer potatoes, grainy Dijon mustard and 1 Tbsp of oil. Season with salt and pepper and mix to coat. Add the potatoes to the baking sheet in an even layer and roast for 10 min while the salmon is prepared
3. Dry the salmon fillets with paper towel. Season with salt and pepper. In a medium pan, heat 2 tsp of oil medium high until hot. Add the salmon and sear for 2 min on one side
4. In a bowl used for the potatoes, add the broccolini and 2 tsp of oil. Season with salt and pepper and toss to coat. Add broccolini and salmon, seared side up, continue roasting for 7 minutes.
5. In the same pan, heat 2 tsp of oil over medium until hot. Add the shallot and cook for 1 min, stirring occasionally, until softened. Add the Champagne Vinegar and sugar and bring to a boil. Once boiling, reduce the heat to medium low and cook for 30 sec, or until the liquid has reduced by half. Remove the sauce from the pan. Serve the salmon with Dijon potatoes and roasted broccolini alongside. Spoon the reduction over the salmon. Sprinkle the walnuts. ENJOY!
Thai Turkey Meatball Curry
Ingredients:
10 oz Lean Ground Turkey
4 oz Jasmine Rice
1 Yellow Bell Pepper
3 oz Snap Peas
1 Lime
4 g Fresh Cilantro
2 oz Cream
1/2 oz Red Curry Paste
4 Garlic Cloves
1/2 oz Breadcrumbs
Hat yai spice mix:
1 g Onion Powder
2 g Curry Powder
2 g Ground Ginger
How to make:
1. In a medium pot, add the Jasmine Rice and 1 cup of warm water. Season with salt and bring to a boil over high heat. Once boiling, cover and reduce the heat to medium low. Cook for 12-15 min until all the water is absorbed.
2. While the rice cooks, cut the yellow bell pepper into 1-inch pieces. Remove the string that runs along the inside of the snap peas. Halve the snap peas. Pick the cilantro leaves, roughly chop the steams. Mince the garlic, halve the lime.
3. Dry the lean ground turkey with the paper towel. In a large bowl, add the turkey, breadcrumbs and 1/2 the Hat Yai Spice Mix. Season with salt and pepper and mix well to combine. With damp hands, for the turkey mixture into 10 equal sized meatballs.
4. In a large pot, heat 2 tsp of oil over medium high until hot. Add the yellow bell pepper, cook for 2 min stirring occasionally until softened slightly. Add the red curry paste, garlic, cilantro steams, and the constantly to toast. Add 1 cup of warm water. Bring to a simmer over medium high heat season with salt. Once simmering, reduce the heat to medium
5. Add the meatballs to Curry. Cover and simmer for 8 min, stirring occasionally until the sauce has thickened slightly. Add the cream and snap peas and stir to incorporate, cover and cook for 2-3 more min until the peas are tender. Off heat, squeeze the lime juice to taste. Serve the Thai turkey meatball curry over the jasmine rice, garnish with the cilantro leaves. Enjoy!
Sweet potato Tikka Masala
Ingredients:
14 oz Sweet potatoes
1 Naan
100g Greek Yogurt
8 oz Tomato purée
2 Baby cucumbers
8 g Fresh Mint
1 Red onion
1 oz Butter
1 oz Cream
3 Garlic Cloves
1/2 oz White Wine Vinegar
2 g Chill powder
3 g Garam Masala
2 g Ground Ginger
2 g Ground Cumin
How to make: ( read the entire recipe before cooking)
1. Thinly slice the baby cucumbers, roughly chop the mint, halve and small dice the red onion, mince the garlic, cut the sweet potatoes into 1/2 inches pieces
2. In a large pot, heat the butter over medium until melted. Add the garlic and 2/3 of the red onion, cook for 2-3 minutes stirring occasionally, until softened. Add chilli powder, Garam Masala, Ground Ginger, Ground Cumin and cook for 1 min, stirring often to toast the spices. Add sweet potatoes, tomato purée and 1 cup of water. Season with salt and pepper and bring to a boil over high heat. Once boiling, cover and reduce the heat to low. Slimmer for 15 minutes until the potatoes are tender. Off the heat, stir in the cream.
3. Meanwhile, in a medium bowl, add the baby cucumbers, white wine vinegar, mint, Greek Yogurt and the remaining red onion to taste. Toss to coat and season with salt and pepper
4. In a medium pan, heat 1 tsp of oil over medium until hot. Add the naan and toast for 4 minutes per side, until golden and crisp. Tear into wedges before serving.
Enjoy!
Honey Garlic Chicken served with Rice
Ingredients
10 oz Chicken Tenders
10 oz steamed brown rice
4 oz Trimmed snap peas
6 oz chopped Shanghai Baby Bok Choy
6 oz Sliced carrots
3 oz Honey Garlic Sauce
1 oz Rice vinegar
1 oz Crispy Chow Mein Noodles
How to make: (read the entire recipe before cooking)
1. In a large pan, heat 2 tsp of oil over medium high unit hot.
While the pan heats, line a plate with paper towel and pat the chicken dry, season with salt and pepper.
Cook the chicken for 3 minutes per side ( or until the chicken reaches 165° F). Set the chicken aside to rest
2. While the chicken cooks, in a medium pot, add 1/3 cup of water and brown rice. Bring to a simmer over high heat. Once simmering, reduce the heat to medium low and heat for 3-4 min, stirring until the rice is warmed through. Season with salt and pepper
3. In the pan used for the chicken, heat 2 tsp of oil over medium high until hot. Cook the carrots, snap peas and baby boy choy for 5 min, stirring occasionally, until softened. Season with salt and pepper.
4. Return the chicken to the pan, stir in the honey garlic sauce and rive vinegar to combine. Serve the honey garlic chicken over the brown rice. Crumble and garnish with crispy chow mein noodles. Enjoy! Please follow my IG account for more recipes @TheKagenza
Ingredients
12 oz Acorn squash
4 oz Couscous
6 oz Brussels sprouts
1 carrot
1 oz Dried Cranberries
1/2 oz pepitas
1 pack vegetable stock Reduction
3 g za’atar
3 g Ras El Hanout
How to make:
Preheat oven to 450° F
Cut the acorn squash into wedges
Arrange the squash on a baking sheet drizzle with 2 tsp of oil and season with salt and pepper. Roast for 10 minutes.
Peel and grate the carrot
Halve and thinly shred the Brussels sprout.
Preheat a small pot over medium high heat. When the pot is hot, add the couscous. Toast for 4 minutes, swirling occasionally, until golden.
Remove the couscous from the pot.
Let the pot cool for 30 seconds.
In the pot, add 3/4 cup of water and the vegetable stock reduction. Season with salt, cover and bring to a boil over high heat. Once boiling, add the toasted couscous, ras el hanout, carrots and dried cranberries. Gently shake the pot so the couscous rests in an even layer. Cover and remove the pot from the heat, set aside for 5 minutes to rehydrate and add 1 tsp of oil and fluff the couscous with a fork. Cover and set aside to keep warm.
Meanwhile, in a medium bowl, add the Brussels sprouts, za’atar and 1 tsp of oil, season with salt and pepper and toss to coat. Arrange the Brussels sprouts on the sheet roast the vegetables for 12 minutes.
Plate the acorn squash and spoon the jeweled couscous over top. Serve the Brussels sprouts alongside. Crumble the goat cheese( optional) and sprinkle the pepitas. Enjoy
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How to make easy health veggies
1 eggplant
Small tomatoes (as many as you want)
1 onion
1 red paper
1 Green onions
2 potatoes
1 tbsp olive oil
Mix all the ingredients together
Preheat oven to 275°F for 20 minutes
Enjoy remember to check out my instagram blog for more recipes @TheKagenza
Zucchini Burrito Boats
Ingredients:
4 large zucchini
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked brown rice
1 cup salsa (use your preferred level of spiciness)
1 red bell pepper, cored and diced
1/2 red onion, diced
1/2 cup corn kernels
1 tablespoon + 1 teaspoon olive oil
2 teaspoons cumin
1/2 cup fresh cilantro, finely chopped
salt to taste
1 cup shredded cheddar/monterey jack cheese
Optional (Add some chicken breast; boneless)
Optional (Vegetarian don’t add the chicken)
Instructions:
Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.
Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
Allow them to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.
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The Kagenza 