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Garnished Spicy Air Fryer Salmon with sautéed green beans mix and Spicy Ranch Dressing
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Spicy Air fryer Salmon Filet

Garnished Spicy Air Fryer Salmon with sautéed green beans mix and Spicy Ranch Dressing
Finish garnishing Spicy Air Fryer Salmon.

Tired of same old salmon filets the Spicy Air fryer Salmon satisfies those cravings. The key to flavorful salmon filets is putting some hot spices into rub with hint of sweetness. Most of all it takes just a few minutes to cook the salmon in the Air-fryer. Yet keeping salmon filet moist and flavorful. With just a few extra ingredients, say by by to boring salmon.

It’s all about using a spicy rub:

The spicy rub for salmon filets needs these key ingredients salt, sugar, spices and herbs. Next is to make a great rub needs Salt. Why is salt the most important factor, salt gives flavor to the salmon. Salmon needs the salt which helps hold it’s moisture and still supporting it’s texture. Choosing the right salt is just as important, use kosher salt rather than plain table salt which often contains iodine. The salt releases moisture in Salmon absorbing ingredients back into salmon. Third this takes time, allowing 15 to 20 minutes to do it’s magic.

Next is using sugar to adding a little sweetness and promoting good caramelization as salmon filet Air-fries. There is two good types of sugar to use in rub, brown sugar or Sugar in The Raw. Brown sugar has more molasses profile giving a more stronger deeper flavor profile. Sugar in The Raw has natural slight molasses flavor profile. Caution don’t add too much sugar to rub, just enough to balance flavor.

Bring some Pizzazz into the spice rub:

Now adding some wow to the rub, useing aromatics is key to having a successful rub. Choosing the right spices can really break that lackluster salmon, and bring back some wow. Typical spices used is paprika, black pepper, coriander, cumin and cayenne. Trends change, chipotle pepper was big hit for years, this has a smoky light amount of heat profile. Now a new trend is sriracha hot sauce, which is red chilies and garlic profile. Sriracha is everywhere, stores stock bottles of all different types including sriracha powder. This is a good possibility to use for spicy air fryer salmon filet rub.

Going one step further with the spicy rub by following the new next trends, by using Carolina Reaper powered. Very flavorful but extremely hot chili pepper, caution in adding the right amount of Carolina Reaper powder into rub. The goal is to have just right amount of heat and flavor with some sweetness and garlic profile. Having something simular to sriracha profile but with some punch. Be sure to adjust amount of Carolina Reaper powder to your taste level. This might be only using 1/8 to 1/2 teaspoon of Carolina Reaper powder to one batch of rub.

Making Spicy Rub for salmon is a fairly simple task, combining kosher salt, sugar, and aromatic spices all together in bowl or mortar and pestel. I usually make fairly large batch of spicy rub, and keep extra in sealed jar for future uses. This cuts mise en place time down in future preparations.

Applying Spicy Rub to Salmon Filet:

First task is to prep the salmon filet, often I purchasing a side of salmon or couple of pounds of salmon filet. Some might have skin still attached to the filet. Using boning knife slip knife just under the salmon skin, with skin side of salmon facing down. Starting at tail end of filet and holding the salmon skin with left hand. Carefully slide the knife carefully towards right removing skin from salmon. Often salmon skin is slippery, try using paper towel to hold salmon skin for a better grip. Then cut salmon in size portions you like, 4 ounce, 6 ounce or 8 ounce portions are most common. This takes a little practice, but will save you lot of money, buying proportion salmon is almost double in cost.

Next place the silvery finished colored side of the salmon down on the cutting board. Now sprinkle 1 to 2 teaspoons of spicy rub onto top of each filet. Then rub spice mixture into each of salmon filets. Flip salmon over and sprinkle 2 teaspoons or more of spicy rub on the cut side of each salmon filet. Again rub spicy rub into salmon filets. Place in container and cover with plastic wrap, then refrigerate for 20 minutes.

How to Air Fry Spicy Salmon Filets:

Most air fryers have a fish setting, this is a preset function on your air fryer. My PowerXL Air Fryer has a preset function for 10 minutes at 350°F. This is a good starting point, it’s not too high temperature for the spicy rub. This is just long enough to cook the salmon to a safe temperature, about 135 to 140° internal temperature. Note the longer time in the air fryer, the fish looses more moisture, which can become dry and chewy. The goal is to have a moist and very flavor salmon filet.

Looking for another Air Fry Salmon Recipe

Garnished Spicy Air Fryer Salmon with sautéed green beans mix and Spicy Ranch Dressing
Spicy Airfryer Salmon Filet
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Enjoy spicy Salmon Filet using Airfryer with just a few key ingredients, salt, sugar, spices and aromatics. The magic is in the spice rub and benefits of using Airfryer.
Servings Prep Time
2 Portions 5 Minutes
Cook Time Passive Time
10 Minutes 15 Minutes
Servings Prep Time
2 Portions 5 Minutes
Cook Time Passive Time
10 Minutes 15 Minutes
Garnished Spicy Air Fryer Salmon with sautéed green beans mix and Spicy Ranch Dressing
Spicy Airfryer Salmon Filet
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Enjoy spicy Salmon Filet using Airfryer with just a few key ingredients, salt, sugar, spices and aromatics. The magic is in the spice rub and benefits of using Airfryer.
Servings Prep Time
2 Portions 5 Minutes
Cook Time Passive Time
10 Minutes 15 Minutes
Servings Prep Time
2 Portions 5 Minutes
Cook Time Passive Time
10 Minutes 15 Minutes
Ingredients
Salmon Filet
Hot Spicy Rub
Spicy Ranch Dressing
Servings: Portions
Units:
Instructions
Hot Spice Rub
  1. Combine together in mortar and pestle the kosher salt, Turbinado Sugar, smoked paprika, black pepper, Carolina Riper chilies powder and season salt. Mixing well with pestle until nice evenly ground mixture comes together. Taste the mixture, and adjust Carolina Riper Chilies powder to your liking.
    Grinding Spicy Salmon Rub
  2. Place well mixed hot spice rub in storage jar. Note this might make more then you need for just 2 salmon filets.
Spicy Salmon Filets
  1. Remove skin from salmon filet with boneing knife. Cut the salmon filet into 5 to 6 ounce portions.
  2. Next season both sides of salmon filets with Hot Spice Rub putting one teaspoon of rub on each side of filets.
    Sprinkling Spicy Seasoning Rub onto salmon filets.
  3. Spray each salmon filet with Extra Virgin Olive Oil. I like to use EVO Sprayer each spritz is 1/4 teaspoon of oil. This controls the coverage of olive oil nicely.
    Spray Salmon Filets with olive oil using the EVO Sprayer
Airfry Spicy Salmon Filets
  1. Preset Airfryer to fish setting or 350°F, allow airfryer to warm up this only takes about 2 minutes max.
  2. Place the seasoned salmon filets with cut side down into Airfryer basket. My PowerXL holds two filets nicely. Push basket into Airfryer and adjust time to 10 minutes. Note about half way into cooking process flip salmon over carefully. Then continue cooking until timer goes off.
  3. Squeeze some fresh lemon juice over top of each cooked salmon filet.
Serving Hot Spicy Salmon Filets
  1. Place carefully remove the salmon filet from the basket with fish spatula. Place salmon filet onto plate carefully
  2. Drizzle some spicy ranch dressing in decorative manner onto plate. Add green vegetable of your choice of cooked Asparagus, Brussels Sprouts, Broccoli, Green Beans are all great choice. Also serve nice starch like Risotto, Smashed Potatoes.
    Garnished Spicy Air Fryer Salmon with sautéed green beans mix and Spicy Ranch Dressing
Spicy Ranch Dressing
  1. Combine together in small bowl, the Hidden Valley Ranch Dressing, Sriracha Sauce and Carolina Reaper Chilies powder together.
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Greek Style Spinch Stuffed Chicken Breasts made in Air Fryer
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Air fryer Spinach Stuffed Chicken Breasts

Spinach Stuffed Chicken Breasts:

Greek Style Spinch Stuffed Chicken Breasts made in Air Fryer
Greek Style Spinach Stuffed Chicken Breasts made in Air Fryer

Greek Style Spinach Stuffed Chicken Breasts

Looking for a new Spinach Stuffed Chicken recipe using the Air Fryer? This Spinach Stuffed Chicken Breast with Greek flavor is perfect choice. The Spinach Stuffed Chicken Breast only takes 20 minutes in Air Fryer with moist flavorful Greek profile. Key is to use Cavenders Greek Seasoning in stuffing and on chicken breasts.

Greek Style Spinch Stuffed Chicken Breasts made in Air Fryer
Spinach Stuffed Chicken Breasts
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Greek style spinach filling stuffed into chicken breasts that only takes 20 minutes in the Air Fryer to make.
Servings Prep Time
2 Portions 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
2 Portions 15 Minutes
Cook Time
20 Minutes
Greek Style Spinch Stuffed Chicken Breasts made in Air Fryer
Spinach Stuffed Chicken Breasts
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Greek style spinach filling stuffed into chicken breasts that only takes 20 minutes in the Air Fryer to make.
Servings Prep Time
2 Portions 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
2 Portions 15 Minutes
Cook Time
20 Minutes
Ingredients
Greek Spinach Stuffing
Spinach Stuffed Chicken Breasts
Servings: Portions
Units:
Instructions
Greek Spinach Stuffing Mixture:
  1. Sauté onions with mince garlic and olive oil in skillet until fragrant. This should take about 1 to 2 minutes over medium heat.
    Sauté onions with garlic and olive oil
  2. Next sauté the onions, garlic, spinach, Greek seasoning, oregano, salt and pepper with some olive oil in the same skillet. This should take about 3 to 5 minutes to cook, until the excess moisture is evaporate off the filling.
  3. Combine cooked spinach mixture with, Manchego cheese, Feta Cheese in mixing bowl. Adding some extra Greek Seasoning and Oregano, with salt and pepper to taste. Mix this filling with spatula until combined.
    Combine cooked spinach mixture with cheeses and Greek seasoning, salt and pepper.
Spinach Stuffed Chicken Breasts
  1. First Butterfly boneless skinless chicken breast using sharp knife, folding chicken breast open with cut side up. Next sprinkle with Greek Seasoning, Oregano, Salt and Pepper.
    Butterfly boneless chicken breasts and sprinkle with Greek Seasoning, Oregano, Salt and Pepper.
  2. Flattening seasoned chicken breasts with plastic wrap and meat mallet. Use the flat side of mallet by pounding chicken until even thickness.
    Flattening seasoned chicken breasts with plastic wrap and meat mallet. Use the flat side of mallet by pounding chicken until even thickness.
  3. Stuff each flattened seasoned chicken breast with Greek Spinach Stuffing mixture. Then carefully fold the chicken breast up covering all the stuffing.
    Stuff each flattened seasoned chicken breast with Greek Spinach Stuffing mixture. Then carefully fold the chicken breast up covering all the stuffing.
  4. Rolled Stuffed chicken breast, sprinkle with Greek Seasoning, Oregano, Kosher Salt and Black Pepper. Spray with Olive Oil using EVO Sprayer to get an even coating of Olive Oil over all the chicken.
    Rolled Stuffed chicken breast, sprinkle with Greek Seasoning, Oregano, Kosher Salt and Black Pepper. Spray with Olive Oil using EVO Sprayer to get an even coating of Olive Oil over all the chicken.
  5. Placed the Spinach Stuffed Chicken Breasts carefully into basket of the Air Fryer. Set the Air Fryer to chicken setting. Using the PowerXL default setting 20 minutes at 350°F.
    Placed the Spinach Stuffed Chicken Breasts carefully into basket of the Air Fryer. Set the Air Fryer to chicken setting. Using the PowerXL default setting 20 minutes at 350°F.
  6. Air Fried Spinach Stuffed Chicken Breast coming out of Air Fryer. See that wonderful golden brown color, that’s still in the Air Fryer basket.
    Air Fried Spinach Stuffed Chicken Breast coming out of Air Fryer. See that wonderful golden brown color, that’s still in the Air Fryer basket.
  7. After air frying spinach stuffed chicken breasts, be sure to check the internal temperature. The thermometer should read 170°F. Be sure to stick the probe right in center of the stuffed chicken to make sure the filling reaches 170°F.
    After air frying spinach stuffed chicken breasts, be sure to check the internal temperature. The thermometer should read 170°F. Be sure to stick the probe right in center of the stuffed chicken to make sure the filling reaches 170°F.
  8. Allow the Spinach Stuffed Chicken Breast to rest 5 minutes. Next cut each of breast in half on a diagonal. Place cut chicken breast onto plate in attractive manner. Try using Ranch Dressing as sauce smeared onto plate. Finally place your choice of cooked vegetables onto plate. Garnish with Manchego Cheese and Enjoy.
    Greek Style Spinch Stuffed Chicken Breasts made in Air Fryer
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Valentine Day Chocolate Truffles

Photo of Cinnamon Chocoate Truffle that is coated with Dark Chocolate with bright red candie heart garnish.
Cinnamon Chocolate Truffle

Hot Cinnamon Chocolate Truffles brings one thought to mine that would be a wonderful Valentine Day Chocolate Truffle. The bright red cinnamon is infused into White Chocolate ganache. The secret is using cinnamon oil which has very high essential oil that packs lots of flavor and heat. The cinnamon oil bonds with white chocolate giving first sweet cinnamon flavor then hits you with a pleasant warm heat.

Hand dipped Raspberry Chambord and Cinnamon Truffles on parchment paper.
Hand dipped Raspberry Chambord Truffles and Cinnamon Truffles

Valentine Day Chocolate Truffles is a perfect chocolate to make for special loved one. By using just a few ingredients becomes a luscious chocolate center. Knowing to how to use just the right chocolate, cream, butter, corn syrup, some special flavoring and the right liquor is key to success.

Picture of Hot Cinnamon Truffle that has been dipped in Dark Couverture Chocolate garnished with red heart
Hot Cinnamon Truffle dipped in Dark Couverture Chocolate

Hot Cinnamon Filling to put some heat into the love:

To really kick the heat up a few notches higher, put some Carolina Reaper Chili Powder into the infusion. This will really give a new meaning to a Valentine Day Truffle. That will first give a sense of sweet heat, then comes the max burn setting the whole mouth on fire. Caution this is only for the special person who really loves the intensity of heat.

How to make Hot Cinnamon Filling:

To make the Hot Cinnamon Filling start with scalded heavy cream in heavy sauce pan. Then add the white chocolate, softened butter to hot cream, cover sauce pan and let rest for 5 minutes. The heat from cream and residual heat in sauce pan will melt the white chocolate. Don’t be tempted to leave heat on ganache mixture, this can cause chocolate to seize up. After about 5 minutes, stir in cinnamon oil, cinnamon flavored liquor and red food coloring. Beat with spatula until all chocolate is melted and forms creamy emulsion. This should take just a few minutes. Cover filling with plastic wrap and refrigerate for about an hour to firm up. Then mixture can be beaten with paddle attachment in heavy duty mixer, until light an fluffy.

Putting some extreme heat into filling:

Wanting some extreme extra heat, try adding some Carolina Reaper Chili powder into the hot cream mixture. Note this new trendy concept chili powder is some of the very hottest powder available. Use this chili powder with greatest of caution, too much Carolina Reaper powder can be dangerous. Add only small amounts of powder, try 1/8 teaspoon at a time. Tasting after each addition to achieve just right amount of heat. Next beat this Hot Cinnamon Filling until smooth, then cover and cool until just about firm about 1 hour in refrigerator. Now the mixture is ready to be beaten with paddle attachment until light and fluffy. This can be piped into truffle shells or scooped into balls. Note if mixture is too soft chill in refrigerator for 30 minutes for better handling.

Chocolate Black Forest Cherry Truffles for the sweet Cherry lover:

Enjoy chocolate covered cherries then try this Valentine Day Truffle. Chocolate Black Forest Cherry Truffles has a sweet dark cherry flavored filling with chopped dried cherries and cherry liquor. If you like chocolate covered cherries this is 100 times better. The concept is simular based to Hot Cinnamon Truffle Filling. This can be accomplished by replacing cinnamon oil with cherry compound, chopped dried cherries and cherry liquor.

Picture of Black Forest Cherry Truffle Filling whipped in stand mixer until fluffy.
Black Forest Cherry Truffle Filling whipped in standmixer until fluffy.

Raspberry Chambord Truffles

Craving the taste for some tangy raspberry, then Raspberry Chambord Truffles hits the spot. This truffle filling infuses raspberry paste and Chambord Liquor into white Chocolate ganache. I have made Rasberry Chambord Truffles two different ways one using dark chocolate ganache base. The dark chocolate is more dominate with less of raspberry flavor profile. The White Chocolate Ganache is sweeter and brings out raspberry and Chambord flavors more to the front, giving a more rasberry overall flavor. Finally coating the finished truffle filling with some Dark Couverture Chocolate matches it perfectly.

Photo beating Raspberry Chambord Truffle filling in standmixer with paddle attachment.
Beating Raspberry Chambord Truffle filling in standmixer.

Tempering Couverture Chocolate:

https://www.chocolatetemperingmachines.com/products/chocovision-revolation-2B-rev2B-chocolate-tempering-machineTempering Couverture Chocolate is extremely important! Dark chocolate needs the fats to be completely melted. So at least 108° F to get all the fats melted. Then the chocolate needs to be cooled down and seeded with some tempered chocolate. I use beta cocoa butter crystals to seed chocolate it works 99% of time. The chocolate needs to be cooled down to at least 88°F, this is good working chocolate temperature. Using chocolate tempering machine really helps maintain proper temperature. A tempering machine makes whole process easy. Recommend Chocovision tempering machine for starting out. The machine I use tempers about 1.5 pounds chocolate. This is more then enough chocolate to coat two small batches of truffles.

  • 88.7°F tempered
  • 108°F Melted
  • Coating Truffle
  • Dipped Truffle
  • Removing excess chocolate

Valentines Day Truffles
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Perfect chocolate for loved one. Using one of various combinations to base filling creating your special chocolate truffles.
Servings Prep Time
24 Large 10 Minutes
Cook Time Passive Time
5 Minutes 2 Hours
Servings Prep Time
24 Large 10 Minutes
Cook Time Passive Time
5 Minutes 2 Hours
Valentines Day Truffles
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Perfect chocolate for loved one. Using one of various combinations to base filling creating your special chocolate truffles.
Servings Prep Time
24 Large 10 Minutes
Cook Time Passive Time
5 Minutes 2 Hours
Servings Prep Time
24 Large 10 Minutes
Cook Time Passive Time
5 Minutes 2 Hours
Ingredients
Valentines Day Truffle Filling
Hot Cinnamon Truffle Options
Black Forest Cherry Truffles
Raspberry Chambord Truffle Option
Servings: Large
Units:
Instructions
Hot Cinnamon Truffles
  1. First heat heavy cream and light corn syrup almost to boil. Remove from heat.
    Heat cream and corn syrup to scalding temperature.
  2. Next add white chocolate and butter to the hot cream and cover with lid. Let rest for 5 minutes covered.
    Add white chocolate and butter to scalded cream.
  3. After 5 minutes of resting time, remove lid off chocolate and beat well until smooth consistency.
  4. Finally to finish truffle filling add cinnamon oil and cinnamon liquor. Beating well until combined.
    Add cinnamon oil 1/8 teaspoon at time to filling.
  5. Then add 1/8th teaspoon of red food coloring beating until even color. Adding additional red food coloring if needed to achieve proper red color. Cover Hot Cinnamon Truffle Filling with plastic wrap and refrigerate for hour until firm.
  6. Beat the filling with paddle attachment until light and fluffy. Note if the Cinnamon Hot Truffle Filling is too stiff warm in microwave for 30 seconds. Too stiff of mixture is very hard on stand mixer.
    Beat Cinnamon Truffle filling until light, using stand mixer with paddle attachment
  7. Using a #70 scoop portion Cinnamon Hot Truffle Filling onto tray lined with parchment paper. Then roll by hand each scoop of truffle mixture into round ball. Chill round truffle filling for 30 minutes. Note start tempering Dark Chocolate while forming truffle balls.
    Scooping Cinnamon Truffle Filling
  8. Using chocolate coating fork to hold truffles, dip the truffle filling balls into tempered dark chocolate. Remove excess chocolate from bottom of fork and place on parchment paper until chocolate coating is firm. Place cinnamon red hot candie on each truffle before chocolate totally sets.
  9. Trim off excess chocolate foot of each truffle with pairing knife. Then store in tight container until packaging.
    Picture of Hot Cinnamon Truffle that has been dipped in Dark Couverture Chocolate garnished with red heart
Black Forest Cherry Truffles
  1. First heat heavy cream and light corn syrup almost to boil. Remove from heat.
    Heat cream and corn syrup to scalding temperature.
  2. Next add white chocolate and butter to the hot cream and cover with lid. Let rest for 5 minutes covered.
    Add white chocolate and butter to scalded cream.
  3. After 5 minutes of resting time, remove lid off chocolate and beat well until smooth consistency.
  4. Finally to finish truffle filling add cherry paste, cherry liquor and chopped dried cherries. Beating well until combined. Then add 1/8th teaspoon of red food coloring beating until even color. Adding additional red food coloring if needed to achieve proper red color.
  5. Cover the Black Forest Cherry Truffle filling and chill for one hour in the refrigerator.
  6. Beat the filling with paddle attachment until light and fluffy. Note if the Black Forest Cherry Truffle Filling is too stiff warm in microwave for 30 seconds. Too stiff of mixture is very hard on stand mixer.
    Picture of Black Forest Cherry Truffle Filling whipped in stand mixer until fluffy.
  7. Using a #70 scoop portion Black Forest Cherry Truffle Filling onto tray lined with parchment paper. Then roll by hand each scoop of truffle mixture into round ball. Chill round truffle filling for 30 minutes. Note start tempering Dark Chocolate while forming truffle balls.
  8. Using chocolate coating fork to hold truffles, dip the truffle filling balls into tempered dark chocolate. Remove excess chocolate from bottom of fork and place on parchment paper until chocolate coating is firm. Garnish with Valinetines Sprinkles or Colored Chocolate.
  9. Trim off excess chocolate foot of each truffle with pairing knife. Then store in tight container until packaging.
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Smoked Root Beer Ham

Brine the ham

OMG Smoked Root Beer Ham is so good, it only takes some time and extra effort for best tasting ham. The key is brine a bone-in ham with A&W root beer overnight. In this brine add mustard, worchesrshire sauce and brown sugar to a 2 liter bottle of A&W root beer. Note do not use diet root beer it doesn’t work, because of the sweetener used in making diet soda. A good long soak overnight builds flavors. Do not add extra salt the ham has plenty salt already added.

Smoking the ham

Smoking Root Beer Ham on Green Egg with Apple Wood Chips for 4 hours
Smoking Root Beer Ham on Green Egg with Apple Wood Chips

Slow smoking the marinated root beer ham using a drip pan. Fill the drip pan with a quart of marinate with some apple juice. Choosing the right pairing of wood chips will help give a great mild smoky profile finish. My favorite mild smoking chips is apple wood. These chips never come off to strong of smoked flavor profile. The Green Egg does a wonderful job of keeping smoke circulation around the ham. The trick is keeping heat as low as possible without charcoal going out. Keeping the temperature around 250°F works out best. All dampers are just about closed off. Second trick is soaking wood chips with water in a ziplock bag for a good hour. Using a half of ham it takes about 3 cups chips. Adding a hand full of chips every 20 to 30 minutes. I smoked half of a ham for about 4 to 5 hours to internal temperature reaching 150°F. It’s all about the glazeWhile the ham is smoking it’s time to make the glaze. I used the root beer marinate to make this glaze. By using a heavy duty sauce pan and reducing marinate into a thick syrup. Don’t try to rush reduction, just keep cooking at a good slow boil. When the bubbles become very large the syrup is just about ready. Don’t get fooled as the syrup cools, the glaze will get thick. Reducing the syrup too long will become too caramelized and that can have too strong of a burnt taste. Pour syrup glaze into a bowl

Brush glaze onto ham about half way into smoking process, the internal temperature of ham around 100°F. Every 20 to 30 minutes brush on some glaze and and more wood chips to coals. When the ham is finished it will have shiny glaze and golden color. Be sure to save the remainder of glaze to drizzle over ham as it is served. OMG it so good. My all time favorite is Swedish Buns with Smoked Root Beer Ham and Cranberry Jam.

Swedish Buns filled with Smoked Root Beer Ham and Cranberry Jam
Swedish Buns filled with Smoked Root Beer Ham and Cranberry Jam
Nutrition Facts
Smoked Root Beer Ham
Amount Per 320g
Calories 320 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 1463mg 61%
Potassium 40mg 1%
Total Carbohydrates 39g 13%
Sugars 37g
Protein 25g 50%
Calcium 1%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

 

Smoked Root Beer Ham
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Smoked Root Beer Ham is all time favorite. Using just 5 ingredients and long smoking time makes one very best hams ever.
Servings Prep Time
12 Servings 5 Minutes
Cook Time Passive Time
5 Hours 12 Hours
Servings Prep Time
12 Servings 5 Minutes
Cook Time Passive Time
5 Hours 12 Hours
Smoked Root Beer Ham
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Smoked Root Beer Ham is all time favorite. Using just 5 ingredients and long smoking time makes one very best hams ever.
Servings Prep Time
12 Servings 5 Minutes
Cook Time Passive Time
5 Hours 12 Hours
Servings Prep Time
12 Servings 5 Minutes
Cook Time Passive Time
5 Hours 12 Hours
Ingredients
Root Beer Marinate
Root Beer Ham
Servings: Servings
Units:
Instructions
Root Beer Marinate
  1. Combine together the root beer, Worcestershire sauce, brown sugar, prepared mustard in large stock pot or storage container. Whisk well until all ingredients are mixed and dissolve the brown sugar into the marinate.
    Marinating Ham in Root Beer, Mustard, Brown Sugar and Worcestershire
  2. Refrigerate the marinating ham overnight. If marinating a whole large ham marinate for at least 24 hours.
Smoking Root Beer Ham
  1. Prepare smoker. I like to use Green Egg Smoker/Grill. First get charcoal started this takes about 10 minutes. Caution don’t get charcoal too hot about 1/3 coals red hot. Get place setter with drip pan filled with 2 to 3 cups of marinate and 2 cups of apple cider or beer/wine. I like to set temperature proble on grill to read smoke chamber temperature. Add a good hand full of soaked apple wood chips.
  2. Place 1/2 ham cut side down onto clean grill grids. Then put into plate setter. Put the temperature probe into meaty section of ham. This probe will read the internal temperature of the ham. Close lid set dampers to almost totally closed.
  3. Adjust dampers so chamber temperature is 225°F to 250°F. this is tricky keep an eye on temperatures. Don’t let heat get over 300°. If gets too hot add more liquid to drip pan and close the dampers more. If you have too add some ice to drip pan get that temperature down.
  4. The key to successfully smoked ham check every 20 to 30 minutes add soaked wood chips handful at time.
  5. About 1/2 way into smoking time, internal ham temperature is near 100°F start brushing root beer glaze onto ham. Continue brushing root beer glaze every 20 to 30 minutes. Remember to add a handful soak chips to charcoal.
  6. When the ham reaches internal temperature of 150°F it’s done.
  7. Remove smoked ham from smoker and cover with foil. Let it rest for 15 minutes or more.
  8. OMG this is outrageous good ham. Slice and drizzle some of the root beer glaze over ham. Serve with mashed sweet potatoes and green vegetables. Or make my flavor Smoked Root Beer Ham sliders on Swedish Buns with Cranberry Jam Yum.
    Swedish Buns filled with Smoked Root Beer Ham and Cranberry Jam
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Swedish Buns filled with Smoked Root Beer Ham and Cranberry Jam
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Swedish Buns

Swedish Buns brings back fond memories of my mom making these wonderful soft enriched dinner roll buns. It was a traditional holiday favorite buns that she made every Thanksgiving and Christmas as far back as I can remember, somewhere around late 1950’s. The family would get together around your farmhouse dining room table that could hold 18 relatives. I can still remember the basket of these buns on the table along with all the traditional trimmings. 

All about the buns:

Swedish Bun recipe has evolved over years, I have made thousands of Swedish Buns around the holiday’s a whole speed rack of rolls at a time. That’s 4 dozen rolls on sheet tray and rack holds 22 sheet pans or 1056 rolls one batch. We would sell these to raise money for Bakery Program around Thanksgiving. So my mom’s recipe evolved making large quantity had to do some modifications to original recipe. This recipe is modify version on mom’s recipe using ingredients that we have today. We had fresh cream and butter, cage free eggs, lard and basic all-purpose flour. These where staples in farm house kitchen. 

These Swedish Buns is enriched dough with lots of milk, heavy cream, fresh eggs, butter, lard, all-purpose flour and salt. Now day’s it’s hard to find fresh cream in glass bottle, so I use heavy cream between 36 to 40% butterfat. Today there are more cage free eggs available but it’s expensive, large AA eggs will be fine. Good whole milk 3% works best,  be sure to scald the milk to 165°F and cool down to 80°F.

Use good quality unsalted butter, over the years the lard was replaced with healthy shortening like Crisco. The flour is important part of recipe, all-purpose flour will work, but it needs to be a strong bread flour like King Arthur Unbleached. This flour is close to 13% protein which will make a good Swedish Bun dough. Remember do not forget the salt, use plain salt that doesn’t have iodine. 

Swedish Buns filled with Smoked Root Beer Ham and Cranberry Jam
Swedish Buns
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Swedish Buns is a enriched roll that is perfect for the Holidays. Based on my mom's recipe that dates back to 1950's. Mom made these for so many family gatherings on Thanksgiving and Christmas. If you are looking for a wonderfully sweet tasty dinner roll this is the one for you. I have made thousands of these Swedish Buns over many years, so many always asking for more.
Servings Prep Time
24 rolls 30 minutes
Cook Time Passive Time
18 minutes 3 hours
Servings Prep Time
24 rolls 30 minutes
Cook Time Passive Time
18 minutes 3 hours
Swedish Buns filled with Smoked Root Beer Ham and Cranberry Jam
Swedish Buns
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Rating: 0
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Rate this recipe!
Print Recipe
Swedish Buns is a enriched roll that is perfect for the Holidays. Based on my mom's recipe that dates back to 1950's. Mom made these for so many family gatherings on Thanksgiving and Christmas. If you are looking for a wonderfully sweet tasty dinner roll this is the one for you. I have made thousands of these Swedish Buns over many years, so many always asking for more.
Servings Prep Time
24 rolls 30 minutes
Cook Time Passive Time
18 minutes 3 hours
Servings Prep Time
24 rolls 30 minutes
Cook Time Passive Time
18 minutes 3 hours
Ingredients
Servings: rolls
Units:
Instructions
sponge dough
  1. Start the yeast with first amount of warm water in bowl. This activates yeast for faster rise.
    Dry Instant Yeast hydrated with warm water and small amount of sugar.
  2. Scald milk over medium heat until the milk reaches 165°F. A skin will from on top of milk. Remove from the heat and cool to 110°F.
    Scalded milk with butter and shortening cooled to 110°F
  3. Pour the cooled down milk, soft butter, shortening, activated yeast and water mixture and first amount of flour to mixer bowl. With paddle attachment attached to the mixer beat on medium speed until soft dough is formed. This should take about 3 minutes to mix. Remove the paddle from dough and scrap clean. Cover soft dough with plastic wrap and let sponge ferment for 45 minutes.
Swedish Bun Dough
  1. Scald the heavy cream to 165°F and cool while the sponge dough is fermenting.
  2. After the sponge dough has fermented, add cooled scalded cream, eggs, sugar, salt and remaining bread flour. With dough hook attachment mix on medium speed the dough. This should take about 10 minutes, the dough will be sticky but should be too sticky to fingers. If very sticky mix a little longer, caution not to add too much flour this makes a heavy dough. Stretch dough to see if it will form thin window pain like structure. If it doesn't form the gluten is not developed enough. Note this is enriched dough so it takes lots of mixing to achieve proper structure.
    Mixing Swedish Bun Dough with hook attachment for 10 minutes. See the gluten developed.
  3. Cover dough and let raise for 30 to 40 minutes. Then refrigerate for 8 to 12 hours, this allows dough to develop flavors and dough is easier to handle. The Swedish Bun Dough doubled in size. Notice the finger print holding shape.
  4. Cut to dough into 2.5 ounce portions and shape into balls. Use your hands cupped slightly rolling on board to shape into rounded balls.
    Swedish Bun shaped into round balls by rolling on board with hands cupped.
  5. Place on prepared sheet pan with parchment paper.
    Place the rounded buns onto sheet tray lined with parchment paper.
  6. Cover Swedish Buns with sprayed plastic wrap while final raising. and let raise until double in size. This should take up to 60 minutes in warm place.
  7. Bake in 350°F oven. About half way through baking rotate pans for even baking. Swedish Buns take about 12 to 15 minutes to bake.
  8. They should be nice golden brown but not too brown. Brush with melted butter to nice shine.
  9. Serving suggestion, Smoked Root Beer Ham with Cranberry Jam. Perfect for the Holidays and New Year Parties.
    Swedish Buns filled with Smoked Root Beer Ham and Cranberry Jam
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Italian Tomato Sauce
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Canning Italian Tomato Sauce

Italian Tomato Sauce
Canned Italian Tomato Sauce cooling on wire rack

Tomato Season is here what to do with all those wonderful San Marzano Tomatoes that are ripe. Canning Italian Tomato Sauce is perfect solution to bumper crop of tomatoes. The San Marzano tomatoes are the best flavor for making Italian Sauce. 

Washed San Marzano Tomatoes

Start first Mise en place 

Mise en place is important part of canning process. Always have work space sanitized, and sterilize jars, lids and rims for canning. Be sure to wash all canning equipment, canner or large stock pot. Most efficient method is to get water boiling to sterilize jars, lids and rims. This takes some time to get up to boil and sterilize. While sterilize processing mise en place ingredients for sauce. The most time consuming process is blanching tomatoes and peeling skins off tomatoes. 

Peeling the skins off San Marzano Tomatoes

Getting Processing done quickly 

Processing the tomatoes after the skins are removed can be done quickly with aid of VitaMix Blender. Running the VitaMix Blender on low 5 speed setting works very well. Blend for short periods of time, just enough to chop tomatoes into slightly chunky sauce. Running VitaMix on too high of speed too long will turn into smooth puree.  A smooth puree is fine if your making that type of sauce. My preference is having some texture to Italian Sauce. Blend tomatoes in small batches filling the blender container 1/2 full gives plenty of head room to process. Running the bender only 35 to 45 seconds making gallon sauce goes quickly.

A food processor works too but it is messy and having to deal with a sharp blade everytime you dump batch into stock pot. The extra hassle of using food processor takes more time then it’s worth.

  • Processing Tomatoes on speed 5
  • Peeled San Marzano Tomatoes


Italian Tomato Sauce
Canning Italian Tomato Sauce
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Canning Italian Tomato Sauce recipe has a far better flavor profile by using San Marzano tomatoes. This recipe uses fresh tomatoes, sweet onions, sweet peppers, herbs, and lots of garlic with hint of pepper flakes. The Italian Tomato Sauce can be used in so many creative foods, from casseroles, meat sauces or in favorite spaghetti. Enjoy.
Servings Prep Time
4 Quarts 45 Minutes
Cook Time Passive Time
1 Hour 2 1/2 Hours
Servings Prep Time
4 Quarts 45 Minutes
Cook Time Passive Time
1 Hour 2 1/2 Hours
Italian Tomato Sauce
Canning Italian Tomato Sauce
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Canning Italian Tomato Sauce recipe has a far better flavor profile by using San Marzano tomatoes. This recipe uses fresh tomatoes, sweet onions, sweet peppers, herbs, and lots of garlic with hint of pepper flakes. The Italian Tomato Sauce can be used in so many creative foods, from casseroles, meat sauces or in favorite spaghetti. Enjoy.
Servings Prep Time
4 Quarts 45 Minutes
Cook Time Passive Time
1 Hour 2 1/2 Hours
Servings Prep Time
4 Quarts 45 Minutes
Cook Time Passive Time
1 Hour 2 1/2 Hours
Ingredients
Servings: Quarts
Units:
Instructions
Mise en place ingredients
  1. Core and blanch tomatoes in boiling water for 30 to 45 seconds. Shock in ice water bath, then peel skins off tomatoes. Set aside
  2. Place peeled tomatoes in VitaMix or food processer. Blend for 45 to 60 seconds on speed 5 or low. The tomatoes should be slightly textured not perfectly smooth.
  3. Peel and chopped onions finely. Set aside. Peel and mince garlic cloves, I use a large bulb of garlic per batch which produces very nice garlic flavor profile. Set aside
  4. Remove the stem and seeds from sweet mini peppers, then chop finely. Set aside.
Cooking Italian Tomato Sauce
  1. Heat olive oil in 8 quart stock pot with minced garlic until fragrant. Then add the chopped onions and peppers cook for 2 to 4 minutes until fragrant and softened. This should take about 5 minutes total cooking time.
  2. Next add the processed tomatoes to cooked aromatics, cook over medium heat caution not to burn sauce. Add the tomato paste and stir well. The next step is to add the dry herbs and Stir often. Cook the Italian Sauce for hour to get best flavor.
Safe Canning Process
  1. Wash all jars, lids and rings for canning. Bring large stock pot or canner with jars and lids and rings covered with water to boil. Boil jars, lids and rings for 10 minutes.
  2. Remove jars carefully with lifter draining all excess water off jar onto wire rack. Remove lids and rings onto paper towels.
  3. Fill each canning jar with hot Italian Tomato Sauce to 1/2 inch of the top of the jar. It's important to leave 1/2 air space to create a vacuum. Fill each jar using funnel to help keep jar clean. Note add 1/2 teaspoon of citric acid for quart jar or 1/4 teaspoon citric acid for pint jar of tomato sauce.
  4. Wipe each jar rim with paper towel dipped in white vinegar. This is to clean the top of each jar to achieve proper seal.
  5. Place on top of each jar lid and fasten down each lid with ring. Twisting ring until just snug.
  6. Place each jar in large stock pot or canner with water to just cover top of each jar. Bring water to boil for 15 minutes. Remove jars using jar lifter and place on wire rack to cool. Listen carefully for lids to click this means achieved proper seal.
  7. Check visualy for properly sealed jars the dimple on top of each jar should be depressed inwards. If not properly sealed the jar will have to be refrigerated and used within 2 weeks time. Or clean jar rim and reseal with new lid and go through water bath process again.
    Italian Tomato Sauce
  8. Make a label for each jar of sauce and place on jar with tape or glue stick. Store Canned Italian Tomato Sauce in dry cool area with minimal light. These should be good for up to 2 years in dark area.
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Garden Fresh Tomato Salsa

Garden Fresh Tomato Salsa recipe utilizing fresh tomatoes, chilies from garden. This recipe used my Brandywine Tomatoes picked ripe from garden. Brandywine tomatoes are wonderful extra large heirloom tomatoes full of flavor and sweetness.  Complementing tomato salsa flavors with green onion, garlic, cilantro and sweet mini peppers.

Garden Fresh Tomato Salsa core ingredients with quart of Salsa

Getting the flavor profile perfect!

Achieving a perfect flavor that is enjoyable takes some adjusting. Salsa needs balancing of acidity from the tomatoes with peppers, garlic, onion and cilantro that is not simple task. My favorite trick of trade is using Chili vinegar, it adds acidic and some extra kick to salsa. If needed a little olive oil gives a more rounded end notes. I age my chili vinegar for at least a year this tops off heat from chilies giving more depth to chili vinegar taste. 

If the salsa is too fluid in consistency try using xantham gum, mix 1/4 to 1/2 teaspoon xantham gum to 1 quart salsa. This thicken sauce right up so when used on tortilla chip you can walk 2 feet and not drip on yourself. Xantham gum doesn’t need to be cooked it thickens naturally. 

 

Hot Chili Vinegar aged for 2 years.
Garden Fresh Tomato Salsa
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Garden Fresh Tomato Salsa recipe utilizing fresh tomatoes, chilies from garden. This recipe used my Brandywine Tomatoes picked ripe from garden.
Servings Prep Time
1 Quart 20 Minutes
Passive Time
60 Minutes
Servings Prep Time
1 Quart 20 Minutes
Passive Time
60 Minutes
Garden Fresh Tomato Salsa
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Garden Fresh Tomato Salsa recipe utilizing fresh tomatoes, chilies from garden. This recipe used my Brandywine Tomatoes picked ripe from garden.
Servings Prep Time
1 Quart 20 Minutes
Passive Time
60 Minutes
Servings Prep Time
1 Quart 20 Minutes
Passive Time
60 Minutes
Ingredients
Garden Fresh Tomato Salsa Mixture
Tortillas Chips
Servings: Quart
Units:
Instructions
Garden Fresh Tomato Salsa
  1. Peel tomatoes and finely chop, place chopped tomatoes into mixing bowl. Trim green onions and rainse in cold water, drain and fine chop green onions. Place green onions into mixing bowl with tomatoes. Rainse peppers and remove stem and seeds. Finely chop peppers and place in mixing bowl with tomato mixture. Mince garlic cloves finely and place in mixing bowl with tomato mixture.
  2. Mix the tomato mixture well with spatula. Add minced chile peppers, salt, pepper, olive oil and minced cilantro to tomato mixture. Stir these seasoning well to incorporate flavors.
  3. Adjust flavor profile of the tomato salsa with fresh lime juice, sugar and chili vinegar or cider vinegar. If the mixture is very liquidity add 1/4 teaspoon xanthan gum to mixture and stir well this will thick sauce quickly. If you like spicy hot salsa add chopped chilies to your liking.
  4. Store in Ball canning quart jar in refrigerator for up to 1 week.
Fresh Flour Tortillas
  1. Cut 6 inch flour tortillas into 1/6 wedges. Spray with oil using EVO sprayer with 2 to 4 sprays of oil.
  2. Place in Air Fryer set at 400°f for 8 to 10 minutes. Give tortillas a shake mid way into air frying. This brown tortillas evenly.
  3. Serve baked chips with bowl of garden fresh salsa. One serving is about 12 chips.
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Plated Bacon Caprese Bites drizzle with some Balsamic Glaze
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Bacon Caprese Bite

The Bacon Caprese Bite is mash up of concepts, Caprese salad into BLT to Flat Bread. Sounds crazy but has all the summer favorites in one bite. With layered with fresh Foccicia Bread as base topped with garden fresh tomatoes, fresh mozzarella cheese, fresh basil and crispy bacon. The goal is to make these into bite size portions, that only one to two bites.

Plated Bacon Caprese Bites drizzle with some Balsamic Glaze
Bacon Caprese Bite
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Bacon Caprese Bite is tasty Bacon, Tomato, Mozzarella, Basil on focaccia. This is summer treat that has all favorites. BLT, Bacon and Focaccia in a bite.
Servings Prep Time
2 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 Servings 15 Minutes
Cook Time
15 Minutes
Plated Bacon Caprese Bites drizzle with some Balsamic Glaze
Bacon Caprese Bite
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Bacon Caprese Bite is tasty Bacon, Tomato, Mozzarella, Basil on focaccia. This is summer treat that has all favorites. BLT, Bacon and Focaccia in a bite.
Servings Prep Time
2 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 Servings 15 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Cut Focaccia bread into 2 inch squares with serrated bread knife.
  2. Cut cherry tomatoes in half and place four halves of cherry tomatoes on each piece of Focaccia Bread squares.
  3. Chiffonade fresh basil and sprinkle generously with fresh basil over each focaccia bread square.
    Chocolate Cherry Tomatoes halves and chiffonade basil on focaccia
  4. Cook bacon until nice and crisp, then chop into pieces. Sprinkle chopped bacon pieces over each piece of Focaccia squares.
    Crisp bacon pieces sprinkle on tomato basil on focaccia
  5. Top each of Focaccia Squares with slices of fresh mozzarella cheese.
    Slices of fresh mozzarella cheese on bacon, tomato, basil focaccia bread
  6. Spray olive oil with EVO sprayer evenly over each of Bacon Caprese Bites and season with some salt and pepper.
  7. Bake the Bacon Caprese Bites in 350°f oven for 10 to 15 minutes until fresh mozzarella cheese is melted and starting to become brown.
    Bacon Caprese Bites after baked for 15 minutes
Presentation
  1. Place Bacon Caprese Bites onto plate, then drizzle with Balsamic Glaze and garnish with fresh basil leaves.
    Plated Bacon Caprese Bites drizzle with some Balsamic Glaze
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Platted Taco Zucchini Boat
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Air Fryer Taco Zucchini Boats

Air Fryer Taco Zucchini Boats

Summer is here and garden has lots of zucchini, so this is quick and easy way to use up those zucchini. Pick the zucchini before they get too big, about 2 inches in diameter is perfect. They are tender not too seedy and make perfect shape for a Air Fryer. My 3 1/2 quart PowerXL Air Fryer can handle 2 nice size portions at a time. The nice thing about using a Air Fryer is not heating up the kitchen to air fry Taco Zucchini Boats.

Taco Please:

Everyone loves tacos, by using supermarket short cuts with taco seasoning makes the filling in a snap. To keep the taco meat healthy I use lean ground turkey. Be careful not to use too lean of meat it can end up being too dry, my choice is 93% lean. Adding some chopped onion and chopped zucchini to taco meat as it’s cooking helps build better flavor profile. If you like sprinkle a little chipotle powder for extra Smokey and spicy flavors. This taco meat filling is quick easy and only takes 10 minutes to make.

Stuffing the Zucchini Boats:

Select the right size zucchini to fit your Air Fryer Basket is important. Too small of zucchini makes it hard to stuff with Turkey Taco Meat. Large zucchini can be trimmed to right length. Too overgrown zucchini are seedy, the zucchini should be tender. Scooping zucchini out with tomato shark tool works the best. This tool is scoop with serrated teeth on edge to help scoop out zucchini flesh. I saved scooped out zucchini and chopped flesh up to put in turkey taco meat mixture. This keeps the taco fill nice moist.

After zucchini boats hollowed out fill with cooked taco mixture, then sprinkle shredded Monterey Jack Cheese over top of each stuffed zucchini boat. Note it is easier to top stuffed zucchini boats with cheese in Air Fryer Basket. 

Cooking Taco Zucchini Boatins in Air Fryer:

Set Air Fryer to 370°F for 10 minutes, this should be about right for average size zucchini boat. After zucchini boats have cooked for 10 minutes check and see if cheese is melted and is a golden brown. If Taco Zucchini Boats don’t have a good golden brown color cook them for another 2 to 4 minutes. The cooking time depends on size and amount zucchini in Air Fryer. Time to enjoy a healthy way in having tacos.a healthy way having Tacos. 

Air Fryer Taco Zucchini Boats
Air Fryer Taco Zucchini Boats

Fresh from garden zucchini is best, with their bight yellow blossoms. Interesting only a few of the blossoms form zucchini. The zucchini starts very closely to base of the stem. It’s interesting how they develop, watch them closely because the become very big quickly. 

Zucchini Blossoms

  • Bee and Squash Blossom
    Bee pollinating Squash Blossom

Taco Zucchini Boats

Platted Taco Zucchini Boat
Air Fryer Taco Zucchini Boats
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Air Fryer Taco Zucchini Boat is simple quick recipe that uses fresh garden zucchini as a boat shaped base for turkey taco meat. Using supermarket short cuts and 93% lean ground turkey meat you can have a healthy meal in less then 30 minutes. Using Air Fryer to cook Taco Zucchini Boats in about 10 to 12 minutes at 370°F.
Servings Prep Time
2 Servings 15 Minutes
Cook Time
12 Minutes
Servings Prep Time
2 Servings 15 Minutes
Cook Time
12 Minutes
Platted Taco Zucchini Boat
Air Fryer Taco Zucchini Boats
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Air Fryer Taco Zucchini Boat is simple quick recipe that uses fresh garden zucchini as a boat shaped base for turkey taco meat. Using supermarket short cuts and 93% lean ground turkey meat you can have a healthy meal in less then 30 minutes. Using Air Fryer to cook Taco Zucchini Boats in about 10 to 12 minutes at 370°F.
Servings Prep Time
2 Servings 15 Minutes
Cook Time
12 Minutes
Servings Prep Time
2 Servings 15 Minutes
Cook Time
12 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Using small scoop hollow out medium size zucchini. They should look like small boat shape zucchini that will fit your air fryer basket. Chop the scooped out zucchini into small pieces to be cooked with ground turkey meat.
    Scooped out zucchini boats
  2. Brown ground turkey, chopped fine onions and chopped zucchini pieces that was scooped from zucchini boat. Add the taco seasoning mix to browned ground turkey misture.
    Taco seasoning added to cooked ground turkey with onions and chopped zucchini.
  3. Add water to turkey taco meat mixture and cook for 5 minutes. The mixture should be nice and thick.
    Cooked Turkey Taco Meat Filling in skillet
  4. Place the hollowed out zucchini boats into the air fryer basket. Fill each boat with as much filling as can. Then top with shredded Monteray Jack Cheese. Note you will have some left over Taco Turkey Meat which can be used for other dishes.
    Stuffed Zucchini Boats with Turkey Taco Meat topped with cheese.
  5. Place air fryer basket with Taco Zucchini Boats into Air Fryer set for 10 minutes at 370°f. Check after 10 minutes cooking time and adjust extra amount of cooking time if need. This all depends on size of zucchini boats.
    Air Fryer Taco Zucchini Boats
  6. Plate cooked zucchini boat and drizzle with favorite hot sauce or salsa. My favorite is sriracha sauce garnished with cherry tomatoes and cilantro.
    Platted Taco Zucchini Boat
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Chocolate Mint Fudge Sauce over Frozen Cherry Yogurt
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Chocolate Mint Fudge Sauce

This chocolate mint fudge sauce is a rich and minty thick sauce. I based the chocolate mint fudge sauce on my Mother’s sauce recipe. The recipe originally comes from a cafe in California where my Mom worked during the Great Depression. She was an outstanding cook which inspired me to become a Chef. Her original recipe was made with Hershey Cocoa Powder, sugar and evaporated milk. Mom’s sauce was wonderful, but needed to be modernized with some newer and better ingredients.

Modernizing the original Chocolate Fudge Recipe:

One of the very first changes made to original recipe was to infuse chocolate mint leaves into ev

Chocolate Mint Plant

Chocolate Mint Plant

aporated milk and sugar. The infused mint gives the chocolate fudge sauce totally new profile. Using chocolate mint rather then peppermint or spearmint leaves gives the sauce a new prospective. One of my very best taste testers says the sauce reminds them of Andy’s Mints. By picking mint fresh from garden, and mashing sugar into the mint leaves brings out aromatics of the mint.

To infuse the chocoalte mint flavor, bring cool evaporated milk and crushed minted sugar to boil slowly. As the heat comes up slowly to boil the essential mint oils comes out of leave and into the milk. The whole kitchen becomes filled with this wonderful mint aroma.

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The next big modification to Mom’s sauce recipe is using different type of chocolate. Now grocery stores have many different choices of dark chocolate chips to choose from.  Nestle 53% Dark Chocolate and Ghirardelli 60% Dark Chocoate is two of more popular varieties. My favorite is Ghiradelli 60% it’s just a little bit smoother and with rich chocolate flavor profile. Both taste wonderful. This addition of dark chocolate replacing Heresy Cocoa Powder makes big difference. The  chocolate mint fudge sauce would make Mom proud.

Chocolate Mint Fudge Sauce over Frozen Cherry Yogurt

Chocolate Mint Fudge Sauce

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Servings Prep Time
4 Cups 10 Minutes
Cook Time
10 Minutes

Servings Prep Time
4 Cups 10 Minutes
Cook Time
10 Minutes

Chocolate Mint Fudge Sauce over Frozen Cherry Yogurt

Chocolate Mint Fudge Sauce

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Servings Prep Time
4 Cups 10 Minutes
Cook Time
10 Minutes

Servings Prep Time
4 Cups 10 Minutes
Cook Time
10 Minutes

Ingredients


Servings: Cups

Units:

Instructions
  1. Remove the stems from mint, chop coarse the mint leaves. Combine the chopped mint leaves and sugar and crush mint leaves into sugar. I recommend using mortar and pestle for best results. If you don’t have mortar and pestle crush with wooden spoon in bowl.
    Trimming stems off leaving just Chocolate Mint leaves.

  2. Place the crushed mint and sugar into 2 quart sauce pan and add evaporated milk. Stirring well the mixture over medium heat until it just about comes to boil. Reduce heat to just a simmer for about 2 minutes.
    Crushing Chocolate Mint leaves and sugar with Mortar & Pestle.

  3. After mint sugar and evaporated milk mixture simmered. Strain all mint leaves out of cooked minted sugar mixture into bowl. Rinse out the sauce pan and pour the strained mixture back into sauce pan.
    Straining Choclate Mint leaves out of cooked milk and mint infused sugar.

  4. Heat the strained minted sugar liquid to almost a boil, add the semi sweet chocolate and stir constantly. Continue stirring until becomes thick and sauce is bubbling.
    Stirring dark chocolate into cooked minted milk.

  5. When the chocolate mint fudge sauce is thick and smooth add butter, vanilla and mint extract, Stir until well combined taste to adjust flavor profile it might need more mint or vanilla to your preference.
    Adding butter and chocolate mint extract.

  6. Pour the cooked chocolate mint fudge sauce into a quart mason jar and seal with lid and ring. Label and date the jar of sauce. Keep refrigerated for about 1 month if it lasts that long.
    Chocolate Mint Fudge Sauce in canning jar.

  7. Drizzling Chocolate Mint Fudge Sauce over Frozen Cherry Yogurt
    Chocolate Mint Fudge Sauce over Frozen Cherry Yogurt

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