Christmas Cinnamon Almonds

1 Cup Granulated sugar
1 Cup Packed brown sugar
3 Tbsp. Cinnamon
1/8 tsp salt
1 tsp nutmeg
1 Tsp ground ginger
1 tsp ground cloves
2 tsp vanilla bean paste
1 egg white
3 cups Almonds
1/8 Cup water

Mix together in a large bowl sugar, cinnamon, salt, nutmeg, ginger, cloves.
In a separate bowl, whisk egg whites and vanilla bean paste, add almonds and coat thoroughly.
Toss in the sugar mixture and put into greased slow cooker on high for approximately two hours.
Pour in the water, stir and cook on low for another hour. Stir every 15 minutes making sure that they are not sticking to bottom and burning.
Pour out onto parchment paper and separate them before they have cooled.

Creamy Shrimp Chowder

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***updated https://margo281.wordpress.com/2018/12/31/shrimp-chowder/

1/2 Cup Chopped Celery

1/3 Cup Diced Onion

2 Tbsp. Butter

1/2 Tsp Salt

8 oz. cream cheese

1 cup whole milk

1 1/2 Cups Cubed potato

1/2 – 1 lb. Peeled and deveined shrimp

1/4 cup sake Or dry white wine

1/2 cup shredded Cheddar cheese

Sauté celery, onion, salt and shrimp in butter in a large pot. After the shrimp are pink and no longer grey pour in milk and add chunks of cream cheese until it all melts and begins to become creamy . Turn heat down to low and allow the chowder to begin simmering , add potato and stir occasionally. Do not allow to boil. Simmer until potato is cooked and tender. Add sake after potato are tender. Stir in thoroughly.

Top with shredded cheddar cheese, Serve and enjoy!

The Best Crispy Spicy Maple Chicken in an Air fryer

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3 lbs. of chicken, I prefer thighs with skin on, they tend not to dry out

Rub:

1 Tbsp. packed Brown Sugar

1 Tbsp. Sea Salt

1 1/2 Tsp garlic powder

1 1/2 Tsp onion powder

1 1/2 Tsp Smoked paprika

1 Tsp Dried Oregano

1/2 Tsp dry yellow mustard

1/2 Tsp Celery salt

1/4 Tsp Cayenne Pepper

I mix this up and keep it stored in a jar to use on a variety of meats.

Maple Glaze

1/4 Cup maple Syrup

1 Tbsp. yellow mustard

1 1/2 Tsp spicy brown mustard

1/2 tsp garlic powder

1/2 tsp smoked paprika

1/4 tsp black pepper

Dust chicken with rub, lifting the skin and smear the rub on all edges and under the skin. Let chicken marinade in rub for 1-24 hours before cooking.

Place chicken in the air fryer skin side down and set to chicken setting which would be 20 minutes at 360 degrees. Flip the chicken at 10 minutes and continue cooking until cycle finishes.

When the cycle finishes, baste the bottom side of the chicken with the maple glaze again with skin side down. Begin the chicken setting on the air fryer and at 10 minutes flip the chicken to skin side up, Baste the chicken with the remaining maple glaze, and finish the remaining 10 minutes of the cycle. This should result in a crispy maple flavored chicken skin.

Gluten free biscuits light and fluffy! Finally!

1/3 cup brown rice flour

1/3 cup white rice flour

1/2 cup tapioca starch

1/2 cup potato starch

1 Tbsp Baking powder (I make my own since most have cornstarch, see my other post for this recipe)

1 1/2 tsp ground flax meal or psyllium

3 tsp sugar

1 tsp kosher salt

1 tsp baking soda

1 tsp guar gum

1/2-1 tsp black pepper, to taste

6 Tbsp. unsalted butter, chilled and cut into cubes

3/4 cup Greek yogurt or sour cream

1 large egg, lightly beaten

2 Tbsp. sunflower oil (or oil of your choice)

2 tsp lime juice or lemon juice

2 tbsp Ricotta cheese

Whisk dry ingredients in a large bowl until mixed thoroughly. Add butter to flour mixture and incorporating until just small pea size pieces remain. In a separate bowl, whisk together the yogurt, egg , lemon or lime juice, then add to the flour mixture until incorporated.

Scrape out onto a piece of wax paper or plastic wrap. Shape into a round disk. Put in freezer for approximately 10 minutes.

Preheat oven to 425 degrees , the middle rack will be used for cooking. Do not preheat pan in oven.

Flatten dough and cut with a biscuit cutter. Makes approximately 6 biscuits depending on size of cutter. If it becomes too sticky, wet hands and apply to dough.

Bake about 12 minutes until golden in color. Rotate the biscuits to give more uniform color. Usually, I convection bake the biscuits for 2 additional minutes, to give crispness and gold color. These definitely have the FLUFF factor.

Remove from oven and let cool in cast iron pan for 5 minutes before eating.