Amalfi Sunset Cocktail

Amalfi Sunset Cocktail

This fruity, zesty drink was created by Rebekah George, bar manager at Edinburgh’s Tipo. Make it with grappa instead of gin for an extra layer of Italian heritage.
Ingredients:
25ml London dry gin
10ml Cointreau
50ml peach juice
5ml lemon juice
8 leaves basil

Directions:

Place the basil leaves in a water glass.  Place the liquor and fruit juices in a shaker.  Shake to chill.  Pour in glass, stir and add ice.  1 cocktail

Ramen Noodle Salad

Cooked Ramen Noodle Salad

Cooked remen noodles create a taste, easy salad when mixed with
such as sweet napa cabbage, juicy corn kernels, crunchy cucumber, and vibrant cherry tomatoes. Tossed in a tangy and spicy sesame dressing, this easy 30-minute dish is both flavorful and satisfying. The mix of vegetables provides a delightful textural contrast to the bouncy noodles, while the dressing strikes the right balance of acidity and heat. To easily cut the nori sheet into thin strips, use a pair of scissors instead of a knife. To make ahead: Store the dressing in an airtight container in the refrigerator for up to three days.
Ingredients:
Dressing

3 tablespoons rice vinegar
3 tablespoons soy sauce
3 tablespoons tahini
2 tablespoons toasted sesame oil
1 tablespoon granulated sugar
1 tablespoon sriracha chile sauce
1 teaspoon grated fresh ginger (about 1[1/2-inch] piece)
1/4 teaspoon grated garlic

Salad
2 (3.7-ounce) packages instant ramen noodles, seasoning packets discarded
1 cup baby arugula
1 cup thinly sliced napa cabbage
2/3 cup fresh corn kernels (from 1 largeear)
2/3 cup thinly sliced sugar snap peas
2/3 cup cherry tomatoes, halved
1/2 English cucumber, cut into 1/2-inch-thick matchsticks (about 2/3 cup)
1 (8- x 8-inch) nori sheet, cut into 2- x 1/4-inch strips (about 1/4 cup)
1/4 cup thinly sliced scallions (about 2small scallions)

Directions
Make the dressing 

Whisk together all ingredients in a small bowl until smooth and well combined. Set aside.

Make the salad
Cook ramen according to package directions (without seasoning packets). Transfer cooked noodles to a large bowl of ice water, and let stand until chilled, about 3 minutes. Drain noodles, and transfer to a large serving bowl or two individual bowls.

Arrange arugula, cabbage, corn, sugar snap peas, tomatoes, and cucumber evenly over noodles. Sprinkle evenly divided nori and scallions in the center of each bowl. Drizzle each noodle salad with 1/4 cup dressing. Serve with remaining dressing on the side.

Rose Whisky Sour

Rose Whisky Sour

Toast spring with this elevated classic, which has a touch of perfume—in the best possible way—thanks to the addition of rosewater and a garnish of fresh rose. Look for rosewater at your local grocery store or in Middle Eastern specialty food shops. Makes 1 whisky sour
Ingredients:
2 oz whisky
1/2 oz fresh lemon juice
1/2 oz Rose Simple Syrup (recipe follows)
1/2 oz egg white (optional)
Rose petal for garnish
Directions:
Add whisky, lemon juice, syrup and egg white to a cocktail shaker. Shake vigorously until foamy. Remove lid and fill with ice. Shake again until chilled. Strain into a chilled rocks glass. Taste and add a drop or two more of pure rosewater, if you like.  Garnish with a rose petal.  Makes 1 cocktail 

ROSE SIMPLE SYRUP
Bring 1 cup (250 mL) water to a boil. Stir 1 cup (250 mL) sugar into the boiling water to dissolve, stirring constantly. When sugar has dissolved completely, cool syrup. Stir in 1 tsp (5 mL) rosewater. Taste and add more rosewater, if you like. Store in an airtight jar in the fridge for up to 2 weeks.   Makes 1 1/2 cups (375 mL) syrup

Mango Salad with Peanut Dressing

Mango Salad With Peanut Butter Dressing

Now that the temperatures are heating up, I find myself craving more light, fresh and green meals. Enter this salad with Thai flavors, which satisfies all three at once. I can’t say I tasted a salad exactly like this
on my trip to Thailand, but it would certainly pair well with Thai cuisine.

This refreshing salad features butter lettuce, sweet diced mango, red bell pepper, and jalapeño (optional). I tossed it all in a zingy and creamy peanut dressing. 

The result is an irresistible combination of sweet and spicy flavors, crisp and creamy textures, and vibrant colors. It’s a lovely green salad for summertime.

Ingredients:
One head (about 7 ounces) butter leaf lettuce or your greens of choice, chopped into bite-sized pieces 

1 red bell pepper, thinly sliced and then sliced across to make 1-inch long pieces
3 ripe Ataulfo mangos (also known as honey or champagne mangos) or 2 larger mangos, diced
½ cup thinly sliced green onion (both green and white parts)
⅓ cup roughly chopped roasted peanuts
¼ cup chopped fresh cilantro
1 medium jalapeño, seeds and membranes removed, finely chopped (optional, for spice)

Peanut Dressing
¼ cup creamy peanut butter
1 tablespoon tamari or soy sauce
1 tablespoon + 1 teaspoon maple syrup or honey
2 cloves garlic, pressed or minced
Pinch of red pepper flakes (if you like spice)
¼ cup lime juice (about 2 to 3 limes)

Directions
To assemble the salad, simply combine all of the salad ingredients in a large serving bowl.

To prepare the dressing, combine the peanut butter, tamari, maple syrup, garlic and optional red pepper flakes (everything but the lime juice) in a liquid measuring cup or small bowl. Use a small whisk or fork to stir until blended.

Whisk in about half of the lime juice until creamy, then whisk in the rest. Continue whisking until the mixture is fully blended and nicely creamy. Taste, and if it tastes too tart, add another teaspoon or so of maple syrup.

When you’re ready to serve, drizzle the dressing over the salad, and toss to combine. Serve immediately. Leftovers will keep well in the refrigerator, dressing stored separately, for up to 4 days.

Hazelnut Chocolate Layer Cake

Hazelnut Chocolate Layer Cake

Chocolate and Hazelnut are a match made in heaven in this knock-out- bake.
Ingredients:
5 ounces (150g) blanched hazelnuts, divided
3/4 cup (175 g) unsalted butter softened, plus more for greasing
2/3 cup (160g) self rising white flour
2 tablespoons (25g) cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon fine salt
2/3 cup (175g) caster sugar
3 medium eggs, beaten
5 tablespoons whole milk
Buttercream:
2/3 cup (150g) Unsalted Butter

2/3 cup (150g) Icing Sugar
6oz (175g) hazelnut chocolate spread (Nutella)

Directiona:

Preheat oven to 350*F.  Roast the hazelnuts on a baking tray for 10 - 14 minutes or until golden.  Set aside and allow to cool.  Grease and line the rounds and sides of 2"x 8" round layer cake pans.

Combine the Cocoa, flour, baking powder and salt in a bowl.

In a food processor, whiz 4 ounces (120g) cooled nuts until roughly ground.   Whiz in the sugar until finely ground, then whiz in the butter.

Add the eggs and whiz to combine, then sift in the flour mixture and blend just until combined.  Add the milk and blend until smooth.

Divide evenly between the prepared cake pans and smooth the tops.  Bake for about 20 minutes until risen and a skewer inserted in the center comes out clean.  Cool in the tins 5 minutes then turn out onto a wire rack to cool completely.

For the Buttercream, beat the butter in a bowl with an electric hand mixer for about 3 minutes until light and fluffy.  Beat in the icing sugar for another 2 minutes, then hazelnut spread. 

To assemble, put one sponge on a plate or stand, spread or pipe one-half of the buttercream over it., then place the second sponge on top and decorate it with the remaining buttercream.  Roughly chop the reserved (30g) hazelnuts and scatter over the top.

Matcha Glazed Swirl Bread

Matcha Glazed Swirl Bread

The bread is shaped like four giant cinnamon rolls cozied together
in a loaf pan, but with many, many more lay- ers, all beautifully
laced with matcha glaze. I bought a half-loaf, and loved it so much
that I convinced my husband to go back with me to buy a full one
the very next day. Being thousands of miles away from that fantastic
bakery, it was only a matter of time before I felt the need to try to
make this at home.”—James Beard Foundation Award nominee Cynthia Chen McTernan
Ingredients:
Sweet Dough
1/4 cup whole milk
1/4 cup (1/2 stick) unsalted butter plus more for pan
1 teaspoon active dry yeast or instant yeast
2 1/4 cups (282 grams) all-purpose flour plus more for rolling
3 tablespoons granulated sugar
1/4 teaspoon salt
1 large lightly beaten egg plus 1 large egg yolk
1/4 cup full-fat Greek yogurt
1/2 teaspoon vanilla extract
Matcha Glaze
1 tablespoon plus 1 teaspoon matcha powder (Green Tea Powder)
5 tablespoons heavy cream, plus 1 teaspoon more for thinning
1 1/4 cups confectioners’ sugar

Directions:
Make the dough: the night before, or at least 2 hours before baking,
in a small saucepan over medium heat, bring the milk just to a boil,
2 to 3 minutes, or heat the milk in a small microwave-safe bowl in the
microwave, about 1 minute. (This scalds the milk to kill any enzymes
that might prevent the yeast from doing their thing.) If you find a film
on the surface of the milk after heating it, just pour the milk through a
sieve.

Sprinkle the yeast on top and let sit until foamy, about 5 to 10 minutes.
If the milk-yeast mixture does not foam, you may want to start over to
make sure your yeast is active. (See Note if using instant yeast.)

Meanwhile, in a large bowl, whisk together the flour, granulated sugar, and salt. If you are not using a scale, take care to use the spoon-and-sweep method for measuring your flour, since too much flour canmake the dough dense.

When the yeast is foamy, add the egg and egg yolk, yogurt, and
vanilla to the yeast-milk mixture and whisk to combine. Mix the wet
ingredients into the dry, until all of the flour is incorporated and a wet,
sticky dough forms. Knead [the dough] in the bowl until it is smooth
and elastic, 8 to 10 minutes. Alternatively, use a silicone spatula to
scoop underneath the dough and fold it in onitself repeatedly. The
dough will start out maddeningly sticky; sprinkle up to 2 more
tablespoons of flour, just as much as needed to knead.

Cover with plastic wrap or a damp dish towel and place it in the refrigerator to rise overnight. Alternatively, you can let it rise at room temperature for 2 hours or so, until well doubled. I prefer a longer rise, to give the flavor time to develop and to split up the labor. The dough should be fine for up to 24 hours.

The next day, or at least 1 hour before baking, line a 9 × 5-inch
Pullman loaf pan with parchment paper or grease it with butter.

Make the matcha glaze: sift the matcha powder into a medium bowl.
Vigorously whisk 2 tablespoons of cream into the matcha until no
lumps remain. Whisk in the remaining cream, then sift in the
confectioners’ sugar 1/4 cup at a time, whisking after each addition,
until the mixture forms a very thick, barely pourable glaze.

Turn the dough out onto a well-floured surface. Roll the dough out
thin, thin, thin, to about an 18 × 24-inch rectangle, making sure to lift
the dough and add more flour to the work surface as you go. When the
dough is evenly rolled out, reserve 1/4 cup of the glaze and spread the
rest in a very thin layer across the dough. Using a pizza cutter, sharp
knife, or scissors, slice the dough in half lengthwise to form 2 long
9 × 24-inch strips. Carefully lift one strip and place it on top of the
other. If desired, trim the edges into a neater rectangle, then, starting
at a 9-inch end, roll the stack into a short, thick log.

Using a sharp, serrated knife, slice the log widthwise into 4 equal
pieces. Place the rolls, cut-side down, into the loaf pan. (Things will
get messy, but do not fear. The rolls are apt to bake up a little lopsided
no matter what; regardless of how they look, they all taste the same.)

Let [the dough] rise in a warm place until it is boisterously puffy and
fills the pan, 1 to 1 1/2 hours. When the dough is pressed with a finger,
it should bounce back very slightly, but the indent should remain.

During the last half-hour of the second rise, preheat the oven to 350°F.
Bake, uncovered, for 35 to 40 minutes, until golden-brown on top. Let
cool, then drizzle with the remaining glaze.

Note: If using instant yeast, use the same amount as active dry
yeast, but mix it in with the dry ingredients instead of adding it to
the scalded milk. If you can find SAF Instant Yeast, I have found
it to be wonderful and reliable, with yeast goods that are fluffier,
softer, and more flavorful than most.

Tre Leches Cake

Tre Leches Cake

The name “Tres Leches” literally translates to “three milks” in English, but that description doesn’t do enough to capture the magnificence of this cake.

Ingredients:

Cake

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
1 cup granulated sugar
3 large eggs room temperature
1 ½ teaspoons vanilla extract
½ cup whole milk
Milk Mixture

1 can sweetened condensed milk 14 ounce 
1 can evaporated milk 12 ounce 
 ½ cup heavy whipping cream
 Topping

2 cups heavy whipping cream
3 Tablespoons powdered sugar
1 teaspoon Cinnamon for garnish

Directions:
Preheat the oven to 350℉. Lightly butter a 9×13 pan. Set aside.

In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.

With an electric mixer, combine sugar, eggs, and vanilla on high speed until the mixture is light and airy (about 5 minutes). Add half the dry ingredients, mixing on low, until just incorporated

Gradually pour in the milk. Add the remaining dry ingredients and mix on low until just combined.

Pour the cake mixture into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely.

In a large mixing bowl or liquid measuring cup, combine sweetened condensed milk, evaporated milk, and heavy whipping cream.

Poke holes all over the top of the cooled cake.

Slowly pour the milk mixture over the cake, letting it seep into the cake through the holes. Cover and refrigerate for at least 4 hours or overnight.

With a hand mixer, whip the whipping cream and powdered sugar until stiff peaks form. Spread over the top of the chilled cake and sprinkle with cinnamon, if desired.

Refrigerate any leftovers. 

Butter Chicken Soup

Butter Chicken Soup

One of the most beloved takeout dishes is reimagined as a comforting soup. Coconut milk keeps the soup creamy but light, while cauliflower makes it satisfying without being overly heavy. And by using a number of pantry ingredients, this dish will also keep your shopping list short.

Ingredients:
1 2/3 cups (400 mL) butter chicken sauce
1 2/3 cups (400 mL) coconut milk
2 1/4 cups (560 mL) low-sodium chicken broth
1/2 head cauliflower, cut into small florets
2 lbs (905 g) boneless, skinless, chicken breasts, cut into 1-inch (2.5-cm) chunks
4 tsp (20 mL) fresh lemon juice
1 cup (250 mL) cilantro leaves, roughly chopped, plus more for serving
Garam masala for serving

Directions:

In a large pot, bring sauce, coconut milk and chicken stock to a boil 

over high heat. Reduce heat to medium. Add cauliflower. Cook, 

stirring occasionally, until al dente, about 4 minutes. 

Add chicken.  Cook, stirring occasionally, until just cooked through,  

2 to 3 minutes.   Remove from heat and stir in lemon juice and half of cilantro.

Place a bowl and three 4-cup (1 L) containers on counter. Divide soup evenly. Top with some chopped cilantro and a pinch of garam masala.

Portions can be covered and refrigerated up to 5 days or frozen up to 1 month.  Serves 4

Celery, Chicken, Chive & Bean Salad

Celery, Chicken, Chive & Bean Salad

For the longest time I didn’t think I liked bean salads, and then I tried one made with soft navy and edamame beans. Now I love them, and I think you’ll love this lemony, colourful version, too. The chicken breast is brined overnight, so begin a day ahead; otherwise it’s all very easy, super-satisfying stuff that can be eaten as a main. If you have chives growing in your yard, use the flowers as a tasty garnish.

Ingredients:

1½ cups (375 mL) buttermilk

½ white onion, thinly sliced

1 tsp (5 mL) celery salt

½ tsp (2 mL) coarsely ground black pepper

4 stalks celery, divided

2 boneless skinless chicken breasts, about 1 lb. (500g) total weight

⅓ cup (80 mL) olive oil

¼ cup (60 mL) lemon juice

1 tbsp (15 mL) lemon zest

1 clove garlic, finely chopped

1 tsp (5 mL) salt

1 can (398 mL) navy beans, drained and rinsed

2 cups (500 mL) shelled soy beans (edamame), cooked according to package directions

½ cup (125 mL) finely chopped chives, about 1 bunch

Chive flowers to garnish (optional)

Directions:

In a medium resealable bag, combine buttermilk, onion, celery salt and pepper. Thinly slice 1 stalk of celery and add to bag along with chicken breasts. Seal and massage contents briefly to dissolve salt and coat chicken thoroughly. Refrigerate overnight.

Preheat barbecue to medium and oil grill. Remove chicken from brine, pat dry and cook for 6 to 7 minutes per side, until juices run clear or internal temperature reaches 165°F (74°C). Remove to a board and let rest while preparing remaining ingredients.

In a large serving bowl, whisk together olive oil, lemon juice, lemon zest, garlic and salt. Cut remaining 3 stalks of celery in half lengthwise and thinly slice on the bias; add to bowl along with navy and soy beans. Sprinkle chives over. Slice chicken into bite-sized pieces, add to salad and gently toss to combine.

If using chive flowers, separate individual flowers from 4 or 5 ball-shaped heads and sprinkle over salad before serving.  Serves 4

Fresh Corn Soup

 

Fresh Corn Soup

Ingredients
2 tablespoons unsalted butter
1 yellow onion, sliced thin
2–3 cloves garlic, minced
7 ears corn, fresh as possible, yellow or white
Salt and white pepper, to taste
Good quality olive oil, to taste

Directions:
Melt butter in a medium saucepan over low heat. Add salt, garlic and onions and sweat until translucent.

Remove corn kernels from cobs. Place cobs in a large pot, fill with water to cover cobs and simmer for about 40 minutes.

Add corn kernels to onion and garlic mixture and cook for about 5 minutes on low heat. Add salt to taste.

Strain corn stock and pour 2 cups liquid over vegetable mixture. Reserve remaining corn stock.

Purée in a blender until smooth. If too thick, add more corn stock.

Drizzle with best-quality olive oil and serve warm.

Tater Tot Cups With Smoked Salmon And Creme Fraiche

                                                     

Tater Tot Cups With Smoked Salmon And Crème Fraiche

The viral technique of turning tater tots into crispy potato cups is quite simple. Makes 24 hors d’oeuvre 

Ingredients and Directions;
Take a nonstick, metal, 24-cup mini-muffin pan and place 

three frozen tater tots in each mould—a 24 oz bag will be enough. They won’t fit neatly, but it doesn’t matter. Bake in a 400°F (204°C) oven until the tater tots are hot, 12 to 14 minutes. 

Remove the pan and place it on a dry kitchen towel on the counter. Using the back tip of a teaspoon, smush the tots into cup shapes to fill the moulds. 

To make an even better cavity, you can further smush them with the back of a melon baller, or your fingertip if they’re cool enough.

Return to oven and bake until brown and crispy, about 30 minutes more. Remove from oven and transfer cups from pan to a cooling rack set over a baking sheet. They can sit at room temperature for up to 2 hours.

When you’re ready to serve, pop them back into the oven just to warm them through.  Then fill each with a dollop of crème fraîche or sour cream. 

Roll a strip of smoked salmon into a little rose (or don’t) and place in cups. Sprinkle with chives and serve immediately. 

Instead of smoked salmon, you could use salmon roe or lumpfish caviar. For a fully loaded version, use bacon bits and grated cheddar instead of salmon.
Makes 24 hors d’oeuvres

Banana Bread Blondies

Banana Bread Brownies

Brownies Streaked With Chocolate and the Delightful Flavor of Banana.

Ingredients:
3/4 cup (170g) mashed banana (about 1 1/2 large, very ripe bananas)
2/3 cup (134g) granulated sugar
1/4 cup (54g) light brown sugar or dark brown sugar, packed
6 tablespoons (85g) unsalted butter or refined coconut oil
1 large egg yolk
2 teaspoons Pure Vanilla Extract
3/4 teaspoon table salt
1/2 teaspoon baking powder
1 1/4 cups (150g) All-Purpose Flour
1/4 cup (28g) chopped walnuts or pecans, toasted; optional
1/4 cup (43g) semisweet chocolate or mini chocolate chips
flaky sea salt, for sprinkling; optional

Directions:
Preheat the oven to 350°F with a rack in the center. Lightly grease an 8" square pan, then line it with a parchment sling.

In a large saucepan, mash the banana with the sugars until well combined. Bring the mixture to a boil over medium heat, then cook, stirring frequently with a flexible spatula, until shiny, syrupy, and caramelized. The mixture should be thick enough so that when it’s removed from the heat and the spatula is dragged across the bottom of the pan, the line fills in after about 1 second. This will take about 4 to 8 minutes of cooking, depending on the ripeness of the bananas.

Remove the pot from the heat, let cool for about 5 minutes, then add the butter, yolk, and vanilla. Stir until the mixture is creamy and emulsified. Whisk in the salt and baking powder, then stir in the flour with a flexible spatula until only a few dry streaks remain. Let the batter cool for about 5 minutes, then work quickly to stir in the nuts and chocolate (the chocolate will melt slightly). 

Transfer the thick, soft batter to the prepared pan and spread into an even layer (if the batter feels too thick to spread, use damp hands or a lightly greased offset spatula). Sprinkle with flaky salt if desired.

Bake for 20 to 22 minutes, until the bars are set in the center and a toothpick comes out with no raw batter. Let cool completely in the pan (at least 2 hours) before transferring to a cutting board to slice and serve.

Store the banana bread bars in an airtight container at room temperature for up to 4 days. Freeze, well wrapped, for longer storage.

Tips from our Bakers, Bananas that have been frozen and defrosted work well in this recipe. Drain any excess liquid before adding them to the saucepan.

Throwing A Party To Remember

 

Throwing A Party To Remember

Let the outdoor entertaining begin. Spring brings all kinds of excuses for hosting a cookout, garden party, or holiday soirée with Mother's Day and Father's Day on the way. Whether you're ready to host an updated take on an afternoon tea, nail brunch for the moms in your life, perfect your barbecue game, or opt to involve your guests with a potluck, we have you covered.

When the time to honor dads comes along, we compiled the best barbecue advice that pitmasters from across the Carolinas pass down through generations, so you can plan the cookout of a lifetime. (Hint: Barbecue may be scientific, but it's not that serious!) Or opt for a seafood celebration with our essential steps to pulling off a Louisiana-style crawfish boil.

Take inspiration from more notoriously festive destinations with our guides to hosting an authentic aperitivo hour, from an expat living in Italy, and throwing a beach-themed party like you're in Miami, with a checklist from local chefs. Follow Tiffany Derry's lead and upgrade to a Texas-sized feast for any of these fêtes, or look ahead to mark the end of the season with Swedish Midsummer traditions.

Whatever the celebration, we included insights from beverage industry insiders on incorporating zero-proof drinks to accommodate all lifestyles and the key to low-lift, high-reward hosting: the timeless potluck. A baker and burnt-out host shares how the party format reminded her what hospitality is all about and restored joy to her gatherings.

Don't wait for summer. All you need for flavorful food and standout celebrations this season is here now. Plan to reconnect and reenergize your social life and family meals with recommendations from the pros for memorable parties and meaningful holidays.

Garlic Roasted Brussels Sprouts

Garlic Roasted Brussels Sprouts: 

With just a few ingredients and a simple roasting method, these sprouts become a savory and delicious side dish you'll have on repeat.
Ingredients
1½ pounds fresh Brussels sprouts 680 grams
6 cloves garlic minced or pressed
2 tablespoons olive oil extra virgin
2 tablespoons fresh rosemary minced
salt and pepper to taste
¼ cup pine nuts
¼ cup parmesan cheese freshly grated

Directions:

Preheat oven to 400°F (205°C). We also need to preheat a large-rimmed baking sheet.

Trim the ends and remove any discolored outer leaves.
Rinse and pat dry.

Cut sprouts in half and place in a large mixing bowl.
Toss with garlic, oil, rosemary, salt and pepper.

Arrange cut side down on a large sheet pan and roast for about 15 minutes.  Turn over and cook for another 15 minutes.

Add pine nuts during the last 5 minutes of cooking time.
Remove from oven, grate cheese over top and serve immediately.   Easy recipe!

Notes
Dry properly. In order to obtain the crispiest Brussels sprouts, use clean tea towels to get that extra moisture out.

Uniform size ensures even roasting. Leave the smaller ones intact; cut the medium one in half; cut the larger ones in quarters.

Always preheat your oven. A hot oven is essential in achieving that crispy texture.

Properly coat with oil. Use a bowl to combine all the ingredients together; ensure a thin layer of oil on all Brussels sprouts.

Use different nuts. Replace pine nuts with almonds, walnuts, sesame seeds, or pecans. Endless possibilities.

Use different toppings. If desired, replace grated Parmesan cheese with ricotta salata, feta or even blue cheese. Feel free to drizzle with balsamic vinegar or even lemon juice to get that flavor boost.

 

Herb crusted Air-Fryer Chicken Breasts

 

Herb Crusted Air-fryer Chicken Breast

Use a brine for extra tender chicken. A simple mixture of water and 

salt does a lot to create delicious, juicy meat. Let the chicken soak for 

as little as 20 minutes but no longer than 12 hours. After that, the meat will start to break down.  Get creative with seasonings. This recipe 

includes my favorite blend of spices, but you can use whatever you 

want! Stick with simple garlic and onion powder or try a Poultry Seasoning blend.  Add oil to prevent sticking. Brush it on the surface 

to help the seasonings stick, then give your chicken a quick spray on 

both sides before adding to the air fryer basket. 

Rest before slicing. Just 5 minutes is enough. This allows the juices to redistribute through the meat so each bite is extra delicious.
Check for doneness before serving. You can’t go by sight alone! Use 

a digital meat thermometer for best results — if it’s not done yet, you 

can just cook for longer. If you don’t have one, slice into the chicken. 

It should be white all the way through and the juices should run clear.

What is the secret to getting the herb crust to stick to the chicken?
Make sure to pat the chicken breasts dry before coating them with the seasoning mix. You can also lightly brush the chicken with olive oil or melted butter before applying the herbs.

Can I use boneless, skinless chicken thighs instead of breasts? Yes, boneless, skinless chicken thighs can be used as a substitute. Just keep
in mind that the cooking time may vary slightly since thighs can take
longer to cook through.

What herbs are used in the herb crust? The herb crust typically
includes a combination of dried herbs such as parsley, oregano, thyme,
and rosemary, along with garlic powder and onion powder for added
flavor. If herb mixture is made in advance, store it in an airtight
container in the refrigerator. Just apply it to the chicken just before cooking.

The chicken is cooked through when it reaches an internal temperature 

of 165°F (75°C). Using a meat thermometer is the best way to ensure 

it is cooked properly.

This dish pairs well with sides like garlic mashed potatoes, steamed 

green beans, or a fresh Caesar salad for a complete meal.

Can You Put Raw Chicken In The Air Fryer?

What is the secret to getting the herb crust to stick to the chicken? Make sure to pat the chicken breasts dry before coating them with the seasoning mix. You can also lightly brush the chicken with olive oil or melted butter before applying the herbs.

Can I use boneless, skinless chicken thighs instead of breasts? Yes, boneless, skinless chicken thighs can be used as a substitute. Just keep in mind that the cooking time may vary slightly since thighs can take longer to cook through.

What herbs are used in the herb crust? The herb crust typically includes a combination of dried herbs such as parsley, oregano, thyme, and rosemary, along with garlic powder and onion powder for added flavor.

Can I prepare the herb crust ahead of time? Yes, you can prepare the herb mixture in advance and store it in an airtight container in the refrigerator. Just apply it to the chicken just before cooking.

How do I know when the chicken is cooked through? The chicken is done when it reaches an internal temperature of 165°F (75°C). Using a meat thermometer is the best way to ensure it is cooked properly.

What can I serve with Texas Roadhouse Herb Crusted Chicken? This dish pairs well with sides like garlic mashed potatoes, steamed green beans, or a fresh Caesar salad for a complete meal.

Can I freeze the cooked herb crusted chicken? Yes, you can freeze the cooked chicken for up to three months. Just ensure it’s wrapped tightly to prevent freezer burn. Reheat in the oven or microwave until warmed through.

More Easy Air Fryer Recipes

• AIR FRYER GARLIC BREAD
• AIR FRYER BREADED EGGPLANT
• EASY AIR FRYER IRISH SODA BREAD
• AIR FRYER PIZZA HUT BREADSTICKS

Texas Roadhouse Herb Crusted Chicken Recipe

3.34 from 6 votes

Author: Laurie Fleming

Prep Time: 30minutes mins

Cook Time: 16minutes mins

Total Time: 46minutes mins

Servings: 4 Servings

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Description

Recreate the beloved Texas Roadhouse Herb Crusted Chicken at home with this easy recipe! Juicy chicken breasts are coated in a flavorful herb crust, delivering a deliciously satisfying meal that's perfect for any occasion. Enjoy a taste of your favorite restaurant dish.

Ingredients 

• 4 boneless, skinless chicken breast
• 3-4 cups warm water
• 1/4 cup kosher salt, for brine
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1 tablespoon parsley

Instructions

• Stir the ¼ cup of salt and warm water into a bowl and stir. Add the chicken breasts and set aside for 20 minutes to brine, or refrigerate and brine for up to 12 hour
• After the chicken brine’s, drain from the liquid and rinse the breasts under cold water.
• In a small bowl, combine the seasonings until well blended.
• Pat the rinsed chicken breasts dry and spray both sides with the cooking spray.
• Rub the seasoning mixture onto the chicken breasts on both sides to coat evenly.
• Working in batches if needed, place chicken breasts in your air fryer basket and set the air fryer setting to 375F. Cook for 14-16 minutes, flipping halfway. Chicken is finished cooking when the internal temperature reaches 165F.
• Let cooked chicken rest on a plate covered with foil for 5-6 minutes before garnishing with parsley, and serving. 
• Plate, serve, and enjoy!

Equipment

• Air Fryer
• Cooking Spray
• Parchment Paper, optional

Nutrition

Serving: 1ServingCalories: 132kcalCarbohydrates: 1gProtein: 24gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 72mgSodium: 7360mgPotassium: 438mgFiber: 0.3gSugar: 0.1gVitamin A: 142IUVitamin C: 4mgCalcium: 23mgIron: 1mg

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