Delish Recipes

Mini Boston Cream Pie Cookies
Ingredients:
1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup heavy cream
1/2 cup milk
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
4 ounces semisweet chocolate, chopped
1/4 cup heavy cream
Directions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add egg and vanilla extract, beating until well combined.
Gradually add the flour mixture, mixing until just combined. Scoop dough into 1-inch balls and place on the prepared baking sheet.
Bake for 10-12 minutes or until edges are lightly golden. Cool completely on a wire rack.
In a medium saucepan, combine 1/2 cup heavy cream, milk, and 1/4 cup sugar. Cook over medium heat until the mixture begins to simmer.
In a small bowl, whisk together cornstarch and a small amount of the hot cream mixture until smooth. Return to the saucepan, whisking constantly until thickened. Remove from heat and stir in vanilla extract. Let cool.
In a microwave-safe bowl, melt chocolate and 1/4 cup heavy cream in 30-second intervals, stirring until smooth. Let cool slightly.
To assemble, pipe or spoon the cooled cream filling onto the flat side of half the cookies. Top with the remaining cookies. Drizzle with melted chocolate.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 150 kcal | Servings: 24 cookie bites

Succulent and Savory Salmon Patties
Ingredients:
1 lb fresh salmon, cooked and flaked
1/2 cup breadcrumbs
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped parsley
2 cloves garlic, minced
1 large egg, beaten
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
Salt and pepper to taste
2 tablespoons olive oil
Directions:
In a large bowl, combine the flaked salmon, breadcrumbs, onion, red bell pepper, parsley, and garlic.
In a separate small bowl, mix together the beaten egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper.
Pour the wet ingredients into the salmon mixture and gently mix until well combined.
Form the mixture into 8 patties.
Heat the olive oil in a large skillet over medium heat. Cook the patties for 3-4 minutes on each side, or until golden brown and cooked through.
Serve warm, garnished with additional parsley and a squeeze of lemon juice if desired.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 220 kcal per patty | Servings: 8 patties

Sweet and Tangy Baked Chicken Strips
Ingredients:
1 lb chicken tenders
1/4 cup honey
1/4 cup lime juice
2 tablespoons soy sauce
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Directions:
Preheat oven to 400°F (200°C).
In a medium bowl, whisk together honey, lime juice, soy sauce, garlic, olive oil, cumin, chili powder, salt, and pepper.
Add the chicken tenders to the bowl and toss to coat them evenly with the marinade. Let sit for at least 15 minutes.
Place the chicken tenders on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, turning halfway through, until the chicken is cooked through and slightly caramelized.
Garnish with fresh cilantro before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 4 servings

Decadent Apple Pie Bars
Ingredients:
4 cups apples, peeled and chopped
2 tablespoons lemon juice
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons butter
2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold unsalted butter, cubed
1 cup rolled oats
1 cup chopped pecans
Directions:
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In a large bowl, toss the apples with lemon juice. Add granulated sugar, cornstarch, cinnamon, nutmeg, and cloves. Mix until the apples are well-coated. Set aside.
In a separate bowl, combine the flour, brown sugar, baking soda, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in oats and pecans.
Press half of the crumb mixture into the prepared baking dish.
Spread the apple mixture over the crust. Dot with 2 tablespoons of butter.
Sprinkle the remaining crumb mixture over the apples.
Bake for 40-45 minutes, or until the top is golden brown and the apples are tender.
Let cool completely before cutting into squares.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 320 kcal | Servings: 12 servings

Golden Peach Hand Pies with a Sweet Glaze
Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter, cold and cubed
1/4 cup ice water
2 cups fresh peaches, peeled and diced
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (optional, for sprinkling)
Directions:
In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
Gradually add ice water, stirring with a fork until the dough comes together.
Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium bowl, combine peaches, sugar, cornstarch, and cinnamon.
On a lightly floured surface, roll out one disk of dough to 1/8-inch thickness. Cut out circles using a 4-inch cutter.
Place a tablespoon of peach filling in the center of each circle. Brush the edges with beaten egg, fold over to enclose filling, and crimp edges with a fork.
Arrange hand pies on the prepared baking sheet. Brush with egg wash and sprinkle with coarse sugar, if desired.
Bake for 20-25 minutes, or until golden brown. Let cool slightly before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 150 kcal | Servings: 12 hand pies

Creamy Cheese Danish Delights
Ingredients:
2 sheets puff pastry, thawed
8 oz cream cheese, softened
1/3 cup granulated sugar
1 tsp vanilla extract
1 large egg, separated
1 tbsp lemon juice
1 tsp lemon zest
1/4 cup apricot jam
1 tbsp water
Powdered sugar for dusting
Directions:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, combine the cream cheese, granulated sugar, vanilla extract, egg yolk, lemon juice, and lemon zest. Mix until smooth and creamy.
Cut each puff pastry sheet into 6 squares. Place a heaping tablespoon of the cream cheese mixture in the center of each square.
Fold the corners of the pastry towards the center, pinching them together to seal. Brush the pastry edges with the beaten egg white.
Place the danishes on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
In a small saucepan, heat the apricot jam and water over low heat until melted. Brush the warm jam over the hot danishes.
Allow the danishes to cool slightly, then dust with powdered sugar before serving.
Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 33 minutes
Kcal: 275 kcal | Servings: 12 danishes

Decadent Strawberry Earthquake Delight
Ingredients:
1 box strawberry cake mix (plus ingredients listed on the box)
1 cup shredded coconut
1/2 cup chopped pecans
1/2 cup cream cheese, softened
1/2 cup butter, melted
3 cups powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, sliced
Whipped cream (for topping, optional)
Directions:
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Prepare the strawberry cake mix according to the package instructions.
Spread the shredded coconut and chopped pecans evenly on the bottom of the prepared baking dish.
Pour the cake batter over the coconut and pecans.
In a medium bowl, beat together the cream cheese, melted butter, powdered sugar, and vanilla extract until smooth and creamy.
Drop spoonfuls of the cream cheese mixture over the cake batter, then use a knife to swirl it gently through the batter.
Sprinkle the sliced strawberries over the top of the cake.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before slicing. Serve with a dollop of whipped cream, if desired.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 400 kcal | Servings: 12 servings

Sweet and Spicy Honey Glazed Chicken Delight
Ingredients:
4 boneless, skinless chicken breasts
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons sriracha sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon fresh lime juice
Fresh cilantro, chopped (for garnish)
Directions:
In a small bowl, whisk together honey, soy sauce, sriracha sauce, olive oil, minced garlic, smoked paprika, black pepper, salt, and lime juice until well combined.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for best results.
Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.
Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C).
Brush the chicken with additional honey during the last minute of grilling for an extra glaze.
Remove the chicken from the grill and let it rest for a few minutes before serving.
Garnish with fresh cilantro and serve immediately.
Prep Time: 10 minutes | Marinating Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 55 minutes
Kcal: 400 kcal | Servings: 4 servings

Tropical Pineapple Grilled Chicken Delight
Ingredients:
4 boneless, skinless chicken breasts
1 cup pineapple juice
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon grated ginger
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup pineapple chunks
Fresh cilantro, chopped (for garnish)
Directions:
In a medium bowl, combine pineapple juice, soy sauce, brown sugar, olive oil, minced garlic, grated ginger, black pepper, and salt. Stir well until the sugar dissolves.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for best results.
Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.
Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C).
During the last few minutes of grilling, add the pineapple chunks to the grill and cook until they are lightly charred and caramelized.
Remove the chicken and pineapple from the grill. Let the chicken rest for a few minutes before serving.
Serve the grilled chicken topped with the grilled pineapple chunks and garnish with fresh cilantro.
Prep Time: 15 minutes | Marinating Time: 1 hour | Cooking Time: 15 minutes | Total Time: 1 hour 30 minutes
Kcal: 350 kcal | Servings: 4 servings

Cheesy Beef Nacho Wrap Delight
Ingredients:
1 lb ground beef
1 packet taco seasoning
1/2 cup water
1 cup nacho cheese sauce
1 cup shredded lettuce
1 cup diced tomatoes
1/2 cup sliced black olives
1/2 cup diced onions
1 cup shredded Mexican cheese blend
1 cup crushed tortilla chips
6 large flour tortillas
Sour cream and salsa (optional, for serving)
Directions:
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the taco seasoning and water to the skillet with the beef. Stir to combine and cook for about 5 minutes, until the mixture thickens.
Warm the nacho cheese sauce in a small saucepan or microwave until hot.
Lay out the flour tortillas on a clean surface. Divide the ground beef mixture evenly among the tortillas.
Top each tortilla with nacho cheese sauce, shredded lettuce, diced tomatoes, sliced black olives, diced onions, shredded Mexican cheese blend, and crushed tortilla chips.
Fold in the sides of each tortilla and then roll them up tightly to form wraps.
Serve immediately, with sour cream and salsa on the side if desired.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 450 kcal | Servings: 6 wraps

Sweet Cinnamon Breakfast Delights
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1/2 cup milk
1 egg
1 teaspoon vanilla extract
1/4 cup melted butter (for coating)
1/2 cup sugar (for coating)
2 teaspoons ground cinnamon (for coating)
Directions:
Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line with paper liners.
In a large bowl, whisk together the flour, baking powder, salt, sugar, cinnamon, and nutmeg.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients, stirring until just combined.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
While the bites are baking, mix together the sugar and ground cinnamon for the coating.
Once the bites are done, let them cool for a few minutes, then dip each one in melted butter and roll in the cinnamon-sugar mixture.
Serve warm and enjoy!
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 180 kcal | Servings: 24 bites

Festive Chicken Enchiladas
Ingredients:
2 lbs boneless, skinless chicken breasts, cooked and shredded
2 cups enchilada sauce
1 cup sour cream
2 cups shredded Mexican cheese blend
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 small red onion, finely chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
8 large flour tortillas
Fresh cilantro, chopped (for garnish)
Directions:
Preheat your oven to 375°F (190°C). Grease a large baking dish with olive oil.
In a large skillet, heat the olive oil over medium heat. Add the red onion, red bell pepper, and green bell pepper, cooking until softened, about 5 minutes.
Add the shredded chicken, black beans, corn, chili powder, cumin, garlic powder, and onion powder to the skillet. Stir to combine and cook for another 5 minutes.
Remove the skillet from heat and stir in 1 cup of enchilada sauce and 1 cup of shredded Mexican cheese blend.
Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
Divide the chicken mixture evenly among the flour tortillas, roll them up, and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining shredded Mexican cheese blend.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes before serving. Garnish with sour cream and fresh cilantro.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 450 kcal | Servings: 8 servings

Sweet Blackberry Dumplings Delight
Ingredients:
2 cups fresh blackberries
1 cup sugar
2 cups water
1 tablespoon lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold butter, cubed
1 cup milk
1 teaspoon vanilla extract
Directions:
In a large saucepan, combine the blackberries, sugar, water, and lemon juice. Bring to a boil over medium heat, stirring occasionally.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the milk and vanilla extract until just combined.
Drop spoonfuls of the dough into the boiling blackberry mixture. Reduce the heat to low and cover the saucepan.
Simmer for 20-25 minutes, or until the dumplings are cooked through and the blackberries are tender.
Remove from heat and let it cool slightly before serving. Serve warm, optionally with a scoop of vanilla ice cream.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 350 kcal | Servings: 6 servings

Crunchy Saltine-Crusted Baked Chicken
Ingredients:
2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 sleeve of saltine crackers, crushed
1/2 cup grated Parmesan cheese
1 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 eggs
2 tablespoons milk
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)
Directions:
Preheat your oven to 375°F (190°C). Grease a baking sheet with olive oil.
In a shallow dish, beat the eggs and milk together.
In another shallow dish, combine the crushed saltine crackers, Parmesan cheese, Italian seasoning, garlic powder, onion powder, and black pepper.
Dip each piece of chicken into the egg mixture, then coat it with the saltine cracker mixture, pressing gently to adhere.
Place the coated chicken pieces on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and cooked through.
Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 6 servings

Oven-Baked Chicken Parmesan Delight
Ingredients:
2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup marinara sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
1 tablespoon Italian seasoning
2 cloves garlic, minced
1/4 cup fresh basil, chopped
2 tablespoons olive oil
Salt and pepper to taste
Directions:
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
Add the minced garlic to the skillet and cook for another minute until fragrant.
In a large mixing bowl, combine the cooked chicken, marinara sauce, and half of the mozzarella cheese.
Transfer the chicken mixture into a greased baking dish. Sprinkle the remaining mozzarella cheese, Parmesan cheese, and bread crumbs evenly over the top.
Sprinkle the Italian seasoning over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the top is golden brown.
Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 6 servings

Bite-sized perfection! These Avocado Chicken Bites are the ultimate appetizer for your next gathering. 🥑🍗

Zesty Avocado Chicken Bites
Ingredients:
2 boneless, skinless chicken breasts
2 ripe avocados
1 tablespoon olive oil
1 lime, juiced
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish
Directions:
Preheat oven to 375°F (190°C).
Cut the chicken breasts into bite-sized pieces. Season with cumin, garlic powder, chili powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and fully cooked, about 6-8 minutes. Remove from heat.
While the chicken is cooking, halve the avocados, remove the pits, and scoop the flesh into a bowl. Mash with a fork until smooth. Add lime juice, salt, and pepper to taste.
Arrange the cooked chicken bites on a serving platter. Top each piece with a dollop of mashed avocado.
Garnish with fresh cilantro before serving.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 220 kcal | Servings: 4 servings

Fire up the grill for these mouthwatering Honey Garlic Grilled Chicken Thighs! Perfect for a summer BBQ. 🍗🔥

Honey Garlic Grilled Chicken Thighs
Ingredients:
8 boneless, skinless chicken thighs
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
Fresh parsley for garnish
Directions:
In a bowl, whisk together honey, soy sauce, olive oil, minced garlic, lemon juice, smoked paprika, black pepper, salt, and cayenne pepper if using.
Add the chicken thighs to the bowl, making sure each piece is well coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade, allowing excess to drip off. Place the thighs on the grill.
Grill the chicken for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C).
Remove the chicken from the grill and let it rest for 5 minutes. Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 290 kcal | Servings: 4 servings

Tropical Delight Sugar Cookies
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
12 pineapple rings, drained (reserve juice for glaze)
12 maraschino cherries
For the glaze:
1/4 cup pineapple juice (reserved from pineapple rings)
1 cup powdered sugar
Directions:
Preheat oven to 350°F (175°C) and grease a baking sheet.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the wet ingredients until dough forms.
Roll dough into tablespoon-sized balls and place on prepared baking sheet, spacing them 2 inches apart.
Press each ball down slightly to flatten.
Place a pineapple ring on top of each cookie, pressing gently into the dough.
Place a maraschino cherry in the center of each pineapple ring.
Bake for 12-15 minutes, or until edges are lightly golden.
While cookies are baking, prepare the glaze by whisking together pineapple juice and powdered sugar until smooth.
Drizzle glaze over warm cookies immediately after removing them from the oven.
Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 180 kcal | Servings: 12 cookies

Crispy Air Fryer Onion Rings
Ingredients:
2 large onions
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 large eggs
1 cup buttermilk
2 cups panko breadcrumbs
Cooking spray
Directions:
Preheat your air fryer to 375°F (190°C).
Peel the onions and slice them into 1/4-inch thick rings. Separate the rings and set aside.
In a bowl, combine the flour, baking powder, salt, black pepper, and paprika.
In another bowl, whisk together the eggs and buttermilk.
Place the panko breadcrumbs in a third bowl.
Dredge each onion ring in the flour mixture, then dip into the egg mixture, and finally coat with panko breadcrumbs, pressing gently to adhere.
Arrange the coated onion rings in a single layer in the air fryer basket, making sure they do not overlap. Spray lightly with cooking spray.
Air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.
Repeat with remaining onion rings.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 180 kcal per serving | Servings: 4 servings

Crispy Potatoes with Spicy Tomato Sauce
Ingredients:
4 large potatoes
1/4 cup olive oil
Salt to taste
For the sauce:
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 400°F (200°C).
Peel the potatoes and cut them into small cubes.
Toss the potato cubes with olive oil and spread them in a single layer on a baking sheet.
Bake for 30-35 minutes, or until potatoes are crispy and golden brown, flipping them halfway through for even cooking.
While the potatoes are baking, prepare the sauce. Heat olive oil in a saucepan over medium heat.
Add the chopped onion and garlic, sauté until softened.
Add the diced tomatoes, smoked paprika, cayenne pepper, salt, and pepper. Simmer for 15-20 minutes until the sauce thickens slightly.
Once the potatoes are done, transfer them to a serving dish and drizzle with the spicy tomato sauce.
Garnish with chopped fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 4 servings