Air Fried Shishito Peppers

Eating is always the constant, no matter where you are and how you feel. We’ve been hearing so much about air frying to make crispy and flavorful dishes without the excess oil your body doesn’t need. So in partnership with Crux Kitchen, we are sharing with you one of our favorite air fried snacks - Shishito Peppers! It’s healthy, it’s delicious and it only takes 10 minutes. Trust me… It’s so easy to finish the entire plate in one sitting.

What you need:

  • 8 ounces shishito peppers (mine are from Trader Joe’s)

  • extra virgin olive oil spray (or any oil spray you’d like to use)

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1 lemon, cut into wedges

Directions:

  1. Spritz the shishito peppers all over with olive oil.

  2. Preheat the air fryer 400F 3 minutes.

  3. Transfer to the air fryer and cook in one batch 400F 8 minutes, shaking the basket halfway until soft and slightly charred and blistered

  4. Sprinkle with salt and pepper, and squeeze with lemon wedges, serve warm.

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If you’re interested in an airfryer - here are a few recommended! Researching one can be quite daunting. The prices vary from $50 - $300 USD. Here are a few brands that have good reviews!

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Let me know if you have any questions. Enjoy!

baileys white chocolate chip cookies


1 c. unsalted butter, softened
1 1/2 c. granulated sugar
2 eggs
1 tsp. vanilla extract
8 TBSP Bailey's or other Irish Cream (I used caramel Bailey's)
2 2/3 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. espresso or instant coffee powder
1 1/2 c. white chocolate chips

Directions:
1.  In the bowl of a stand mixture fitted with the paddle attachment, cream butter and sugar together on medium speed until light and fluffy, about 3 minutes.  Reduce to medium-low and beat in vanilla and eggs, one at a time, scraping down sides of bowl as necessary.  Add Bailey's in two additions, scraping down bowl in between.  Return mixer to medium speed and beat 1 minute more.

2.  Meanwhile, whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a separate medium bowl.  Add into wet mixture in three additions, scraping down sides of bowl with each addition.  Fold in chocolate chips.  Refrigerate at least two hours.

3.  Preheat oven to 350 degrees F.  Prepare two baking sheets (so you can alternate them to speed up baking process) with silicone baking mats or parchment paper.  Using a standard-sized cookie scoop or generous tablespoonful, scoop out dough and place on prepared baking sheet.  Bake, one sheet at a time, 7-9 minutes.  Place baking sheet on a wire rack and let cool 5 minutes.  Remove cookies and place directly on the rack, allowing them to cool completely.  Store cookies in airtight container up to one week.

Yields approx. 3 1/2 dozen cookies.

Recipe from appleaday