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Plated Air Fryer Peach Pork Chops
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Air Fryer Peach Pork Chops

Plated Air Fryer Peach Pork Chops
Plated Air Fryer Peach Pork Chops on a bed of braised beets with side of potato wedges.

Air Fryers makes summer foods fast and tasty, the Air fryer peach pork chops is perfect choice. This recipe only takes 5 to 6 ingredients and less then 30 minutes to make. First season Pork Chops with my BBQ spice rub or your favorite store bought varieties, give the rubbed chops some time to rest.

Air Fryer setup

Each air fryer is a little different. Pork chops cook best at 350 degrees temperature settings. Some air fryers have pre settings, use the appropriate setting. Warm up air fryer for about 2 to 3 minutes with basket. Then after preheated place season Chops in air fryer basket, and set timer for 18 minutes for thick chops. If you have thin chops use 12 minutes. Spritz the seasoned pork chops with EVO Oil Sprayer. Caution don’t use PAM spray or vegetable spray they mess up non stick basket. Close basket in air fry and let air fry for have the time. This takes about 6 to 9 minutes depending on the thickness of the chops. The goal is to get the chops nicely browned.

Air Fryer Timer Setting 18 minutes
Air Fryer Timer Setting 18 minutes

Peach Glazed Pork Chops

Peach Riesling Jam

The peach glaze is the magic to this recipe, a simple mixture of my Peach Riesling Jam thinned out with more Riesling Wine. About Half way through air frying remove basket and turn the pork chops over. Then brush with the thinned out Peach Riesling Jam mixture over each chop. Now continue air frying to end of cooking time. Check internal temperature of the Pork Chops close to end of cooking, the temperature should be 145 degrees. The finished chop should be around 150 degrees with a nice caramelized glaze. If all possible let the Chops rest for 5 minutes before serving.

Plated Air Fryer Peach Pork Chops
Air Fryer Peach Pork Chops
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Peach Pork Chops cooked in air fryer is perfect way to make summer meals quick and easy. This recipe only takes 5 to 6 ingredients.
Servings Prep Time
2 Chops 5 Minutes
Cook Time Passive Time
16 Minutes 5 Minutes
Servings Prep Time
2 Chops 5 Minutes
Cook Time Passive Time
16 Minutes 5 Minutes
Plated Air Fryer Peach Pork Chops
Air Fryer Peach Pork Chops
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Peach Pork Chops cooked in air fryer is perfect way to make summer meals quick and easy. This recipe only takes 5 to 6 ingredients.
Servings Prep Time
2 Chops 5 Minutes
Cook Time Passive Time
16 Minutes 5 Minutes
Servings Prep Time
2 Chops 5 Minutes
Cook Time Passive Time
16 Minutes 5 Minutes
Ingredients
Servings: Chops
Units:
Instructions
  1. Season each pork chop with 1 teaspoon of BBQ Spice Rub. Work the spice rub in with your fingers. Allow pork chops to rest for 5 minutes minimum.
    BBQ Season Pork Chops
  2. Make peach glaze by mixing peach Riesling Jam with some Riesling Wine to achieve right consistency. Set aside for future step.
    Peach Riesling Jam with Riesling Wine added.
  3. Set up air fryer temperature to 350 degrees, let the air fryer heat up 2 to 3 minutes.
    Air Fryer temperature set to 350 degrees
  4. Place seasoned pork chops in basket and spritz with EVO sprayer using olive oil.
    Pork chops cooked halfway
  5. Place basket back into air fryer and set timer to 16 - 18 minutes for large chops. Set timer to 12 - 15 minutes thin chops. Air fry chops half way through time.
    Air Fryer Timer Setting 18 minutes
  6. Remove basket from air fryer half way into cooking time about 6 to 8 minutes. Turn chops over and brush liberal amount of peach glaze on each chop.
    Pork chops cooked halfway
  7. Place peach halves along side pork chops in basket and season with BBQ spice rub, and brush with some peach glaze. Put basket back into air fry and continue to air fry for remainder of time.
    Glaze pork chops with peach Riesling Glaze
  8. Remove basket from air fryer and check the internal temperature of chop. It should read 145 to 150 degrees. If less then 145 degree put back in air fryer and continue to cook a few more minutes.
  9. Remove basket from air fryer and let the pork chops rest 5 minutes before serving if all possible.
  10. Plate peach glaze pork chop on bed beets or greens. Serve with potato wedges and garnish with peach halves.
    Plated Air Fryer Peach Pork Chops
Recipe Notes

An alternate cooking method is to grill peach glaze chops with indirect heat, this will take a little longer to prepare. About 12 to 15 minutes a side brushing glaze on every time turn chops. This give chops a more smoked flavor profile. Grilling peaches will have more depth and smoked flavor profile.

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Hatch Red Enchilada Sauce

Is making the homemade Hatch Red Enchilada Sauce verses the store bought, really worth the extra effort? One thing for sure is that not all the store bought enchilada sauces are the same. Looking closely they all use similar ingredients but the big factor is all about the flavor profile differences. This prompted me to see if making a homemade enchilada sauce is  worth the effort.

Lessons to be learned

In the past I have made many different southwestern red sauces, using all different types of chilies. I love hot sauces, that was my biggest mistake. Most of my red sauces was so hot they overpowered the foods. Lessons to be learned save my super hot chilies for the hot sauces, but not in the red enchilada sauce.

Where to start

First thing to start when you are looking to make enchilada sauce, is the chilies. So this prompted me to use Hatch Dry Red Chilies. Why Hatch Chilies? Well Hatch New Mexico is the Red Chili Capital of USA. They produce most of the Red Chilies, they are so famous that they have Chili festivals every year. These New Mexican Red Chilies are mild and flavorful, perfect for making enchilada sauces.

Next is choosing the right companion chilies, this is where I always made my mistakes. I use some of my super hot chilies that would peel the paint off the wall, that’s not a good match. So this time tried ancho chilies which have a good depth of flavor without all the heat. The red sauce turns out darker in color but with a more deep complex flavor. Giving the sauce a wonderful flavor profile. Making this a perfect companionship to enchilada sauce.

Over the many of tries in making enchilada sauces, key is to have the right aromatics. Again in the past I always put too many aromatics and messed up the end flavors. So this time kept simple, using just garlic, onions, cumin, chipotle pepper for smoky flavor, salt and pepper.

Hatch Red Enchilada Sauce
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Red Enchilada Sauce recipe uses Hatch Chilies that makes this sauce worth extra effort. This recipe has wonderful mild flavors of chilies perfect for Chicken or Cheese Enchiladas.
Servings Prep Time
3 cups 15 minutes
Cook Time
60 minutes
Servings Prep Time
3 cups 15 minutes
Cook Time
60 minutes
Hatch Red Enchilada Sauce
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Red Enchilada Sauce recipe uses Hatch Chilies that makes this sauce worth extra effort. This recipe has wonderful mild flavors of chilies perfect for Chicken or Cheese Enchiladas.
Servings Prep Time
3 cups 15 minutes
Cook Time
60 minutes
Servings Prep Time
3 cups 15 minutes
Cook Time
60 minutes
Ingredients
Enchilada ingredients
Aromatics
Servings: cups
Units:
Instructions
  1. Mise en place enchilada sauce, peeling garlic, chopping onions, measuring aromatics, gathering chilies.
    Ingredients to make Red Enchilada Sauce
  2. Heat olive oil and garlic until light golden brown, stirring often with spatula. This takes about 1 to 2 minutes.
    Sauté garlic cloves with olive oil in sauce pan
  3. Add the chopped onions to light golden brown garlic cloves. Stirring well until onions start to caramelize. Remove from sauce pan into holding bowl.
    Sauté garlic and onions with olive oil in sauce pan.
  4. Add the dry chilies to sauce pan add a little extra olive oil if need. Toast dry chilies turning often with tongs. Do not allow the chilies to burn. Remove from heat right away, to prevent chilies from burning.
    Toast dry chilies with olive oil in hot sauce pan.
  5. Add onions and garlic back to sauce pan with chilies. Pour water to cover chilies about 4 cups. Place plate on top of chilies to keep them covered with water. Bring chilies, garlic and onions to boil. Keep cooking chilies for about 30 minutes. Remove from the heat to cool slightly.
    Cook chilies with water, onions and garlic. Weighting down with plate.
  6. Remove any stems from chilies using tongs. Be sure to wear gloves when handling chiles.
    Remove the stems of the chilies using tongs.
  7. Place cooked chilies, onions, garlic and most of cooking liquid into blender. Reserve the remainder of cooking liquid if needed to finish cooking process.
    Placing cooked chilies, onion and garlic with most of cooking liquid in blender.
  8. Process the enchilada sauce in blender, starting at low speed and going to high speed. Be sure to place a towel over blend to prevent any splattering of chili puree as it's blending.
    Blending chilies mixture until smooth puree.
  9. Pour chili puree into sauce pan.
    Pour puree into sauce pan.
  10. Add the aromatics, oregano, cumin, chipotle powder, salt, pepper and Turbinado sugar. Bring the mixture to a boil and reduce to simmer.
    Adding all the aromatics to chili puree in sauce pan.
  11. Cook the enchilada sauce for 15 to 20 minutes. Taste the sauce and adjust with salt, pepper and sugar as needed.
    Finished cooking of the enchiladas sauce
Using Enchilada Sauce
  1. Coat baking dish with food spray like PAM. Spread a nice layer of enchilada sauce on bottom of baking dish. Place filled rolled enchilada like beef taco meat on top of enchilada sauce. Cover all enchiladas with enchilada sauce top with cheese. Bake in 350°f oven or grill until internal temperature reaches 165°f.
  2. Place some warm enchilada sauce on plate and lift with spatula cooked enchiladas onto plate. Garnish with cheese, radish slices. Enjoy
Recipe Notes

For recipe to make Chicken Enchilada Air fryer

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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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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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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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BBQ Pineapple Pork Chops

BBQ Pineapple Pork Chops with some Polynesian flair, that’s moist and tender. The key is all in the marinating. by using fresh pineapple’s enzymes to tenderize the pork. This is a quick and easy BBQ Pork that can be done in less then 20 minutes.

Polynesian Sauce

It’s all about the sauce, a hybrid of teriyaki sauce with tropical profile. The fresh pineapple is one of the key ingredients giving more tropical flavor profile. What makes this different is use of ketchup as supporting flavor profile. Still holding true to key components of teriyaki sauce with soy sauce, brown sugar, ginger, garlic and vinegar. A simple short cut would be to use western dressing with garlic and crushed pineapple which works very well. But I found that making your own sauce can tweak flavors and build more unique profile. Two simple tweaks to Polynesian Sauce was canola oil and crushed hot chili flakes. Adding these two additional ingredients really boosted flavors. Of course the amount of chili flakes and type of chilies flakes can be adjust to your likings. This sauce can be used as marinate and dipping or brushing sauce.

 

BBQ Pineapple Pork Chops

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BBQ Pineapple Pork Chops is super moist pork chop with a Polynesian Profile. Using fresh pineapple’s enzymes to tenderize pork. Topped with grilled pineapple and macadamia nuts for totally yummy BBQ.
Servings Prep Time
2 People 15 Minutes
Cook Time Passive Time
8 Minutes 2 Hours

Servings Prep Time
2 People 15 Minutes
Cook Time Passive Time
8 Minutes 2 Hours

BBQ Pineapple Pork Chops

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BBQ Pineapple Pork Chops is super moist pork chop with a Polynesian Profile. Using fresh pineapple’s enzymes to tenderize pork. Topped with grilled pineapple and macadamia nuts for totally yummy BBQ.
Servings Prep Time
2 People 15 Minutes
Cook Time Passive Time
8 Minutes 2 Hours

Servings Prep Time
2 People 15 Minutes
Cook Time Passive Time
8 Minutes 2 Hours

Ingredients
Polynesian Sauce

Polynesian Pork Chops


Servings: People

Units:

Instructions
Preparation
  1. To make the Polynesian sauce put the pineapple chunks, soy sauce, garlic, ginger root, Western Dressing, honey and cider vinegar into blender. Process until forms a emulsion about 45 seconds on medium speed.
    Blending Polynesian Sauce in Vita Mix

  2. Trim pork, cut into 6 oz portions and wrap a strip of bacon around each pork chop. Secure bacon to pork chop with toothpick. Season each bacon wrapped pork chop with garlic pepper. Place in zip lock bag.
    Trimming pork loin and wrapped with bacon

  3. Pour 2 tablespoons of Polynesian Sauce over each bacon wrapped chop in zip lock bag. Zip close the bag and refrigerate the marinating pork chops for 1 to 2 hours.

BBQ/Grilling
  1. Place Marinated Pork Chop just off the direct heat if charcoal grilling, place cover on grill and BBQ for 6 to 8 minutes on one side. Turn over each grilled pork chop. Place pineapple slice more closer to direct heat. Cover grill and cook another 6 to 8 minutes. Check the temperature of pork chops they should have internal temperature of 150°F. Brush some more Polynesian Sauce over each pork chop. Finally turn the pineapple over move pineapple so it doesn’t burn.

Presentation
  1. Plate the BBQ Pineapple Pork Chops with brushing of Polynesian Sauce over top of choppes and sprinkle chopped macadamia nuts over each chop. Serve with Black Bean and Corn Salad or Polynesian Rice. Garnish with fresh fruit and cilantro or parsley sprigs.

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carefully place the vegetables first on plate then arrange chicken breast on top.
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Chicken Breast en papillote

Chicken Breast en papillote (paper parcel):

Chicken breast en papillote is extremely easy and tasty way in which to prepare a chicken breast. The paper parcel technique keeps the meat very moist and tender. The key to this is using parchment paper, sealing in the nutrients and holding moisture into the food. But still getting the benefit of dry heat cooking. To make paper parcel cut 24 inch length parchment paper, then fold in half. Trim the parchment paper to form heart shape.

Cut 24 inch piece of parchment paper. Then fold in half and cut into heart shape.

Cut 24 inch piece parchment paper and cut into heart shape.

The beauty of this cooking method is the easy clean up that can be prepped in advance for quick preparation. Bake the Chicken Breast en papillote in 400 degrees oven for 20 to 25 minutes depending on chicken breast size and amount. Be sure to use instant read thermometer to check the internal temperature of chicken breast. The chicken breast needs to be cooked to 170°f internal temperature. Timing of cooking is only guide line. The amount of vegetables and size of chicken breast will determine cooking time along with oven temperature.

 

 

 

 

Trim chicken breasts:

Pound the chicken breast covered with plastic wrap and flattened with meat mallet.

Pound the chicken breast covered with plastic wrap and flattened with meat mallet.

The chicken breast that I was using was so thick that they needed to be butterflied and pounded with meat mallet. A simple trick use plastic wrap over chicken while you pound the breast flat. Be careful not to pound too hard and punch holes into chicken breast. The goal is just to flatten breast and slightly tenderize breast. This also increase surface area for the chicken to cook quickly.

 

 

 

Keeping the carbohydrates to minimum:

Spiralize zucchini with medium blade.

The goal is to reduce carbohydrates by using zucchini that has been spiralized. The zucchini spirals is wonderful replacement to spaghetti noodles. To build supporting flavors by adding some onions, sweet peppers and cherry tomatoes complements the Italian profile.

 

 

 

 

 

 

 

Adding some Wish Bone Fat-free Italian dressing to season vegetables and chicken boosts flavors and without sacrificing too many calories. The key to building successful flavors is to build layers seasoning each layer. Using Wish Bone Fat-free Italian Dressing works very well only 15 calories per serving. This keeps the whole process simple and very flavorful. Pouring only 1 tablespoon of dressing over the vegetables works wonders.

 

 

 

 

 

Chicken Breast en papillote (foil parcel):

The foil parcel chicken breast perfect for grilling without a big mess of grilling and not heating up kitchen. By using foil will have less chance of having over cooked chicken. By grilling at about 350 degrees indirect heat techniqe for about 25 minutes.

carefully place the vegetables first on plate then arrange chicken breast on top.
Chicken Breast en papillote
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This is extremely easy and tasty way to prepare chicken breast keeping meat very moist and tender.
Servings Prep Time
1 Portion 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
1 Portion 10 Minutes
Cook Time
30 Minutes
carefully place the vegetables first on plate then arrange chicken breast on top.
Chicken Breast en papillote
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is extremely easy and tasty way to prepare chicken breast keeping meat very moist and tender.
Servings Prep Time
1 Portion 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
1 Portion 10 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Portion
Units:
Instructions
  1. Trim and remove excess fat and skin from chicken breasts and butterfly with knife.
    Trim and butterfly chicken breast with boning knife
  2. Tenderize chicken with meat mallet (optional) This reduce cooking time by making chicken breast thinner. Do not over pound out chicken breast just flatten some. Place chicken in zip lock bag and pour the Italian Dressing over chicken. Marinate for 15 to 20 minutes.
    Pound the chicken breast covered with plastic wrap and flattened with meat mallet.
  3. While chicken is marinating in Italian Dressing peel and slice onion, spirlized zucchini or slice. Remove stem and seeds from sweet pepper then slice. Wash and halve the cherry tomatoes.
    Prep vegetables
  4. For each package cut 24 inch strip of foil. Spray one side of foil with vegetable spray. Optional use 24 inches of parchment paper spray with vegetable spray.
    Cut 24 inch piece of parchment paper. Then fold in half and cut into heart shape.
  5. Spray foil or parchment paper with vegetable spray.
  6. Place foil or parchement paper with vegetable spray side up on clean counter. Next layer onions, zucchini, sweet peppers on top of sprayed foil stip right in center of foil. Season vegetable with salt and pepper. Optional herb seasoning like Italian Herb Blend.
  7. Next place chicken breast on top of vegetables and garnish top of chicken with cherry tomato halves. Drizzle a little extra Italian Dressing over all food.
  8. Foil the foil over vegetables and chicken to make a backage crimping foil to seal
  9. Bake in 375 degree oven for 30 minutes or until internal temperature is 170 degrees. Note this is important that you cook chicken to 170 degress to be safe. Note the baking time is just estimating, depending on the amount of vegetables thickness of meat and type oven baking will determine cooking time. A convection oven or air fryer will be faster then conventional oven and some toaster ovens. I would advise checking internal temperature of chicken breast.
  10. Optional Grilling Chicken Package, suggest grill temperature of 350 to 375 indirect heat. So if you have gas grill turn burner on side of grill and place Chicken Backage on the other side of grill and shut the lid. This could take a little longer might be 45 minutes but flavor wonderful. The last 10 minutes could be uncovered to give more Smoky flavor.
  11. Carefully remove chicken breast from foil package onto plate and arrange vegetables around chicken in attractive manner. Enjoy. Just dispose of foil that food cooked on with very little clean up.
  12. Plated Chicken Breast en papillote.
    carefully place the vegetables first on plate then arrange chicken breast on top.
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Buckwheat Crepes Ham Swiss Cheese Asparagus

Buckwheat Crepes Ham Swiss Cheese Asparagus:

What to do with Buckwheat Crepes?

My first thought was to use Buckwheat Crepes fresh berries filled crepes with whipped cream. Wow was that wonderful, but why not try Savory Crepes? This prompted me to go back to the classical egg, ham and cheese, crepes and change it up a little.

Poaching Asparagus Spears in white wine.

Poaching Asparagus Spears in white wine.

Spring is here, but it’s April 9th and we have 2+ inches of fresh snow on ground. It’s time to think Spring, and take the eggs out of the crepes and replace with some fresh Asparagus spears. Then poaching the Asparagus spears in white wine with lemon pepper for about 5 minutes. Now that’s feeling like being more spring like.

 

Wrapping Crepes with Ham Swiss cheese and asparagus filling.

Keeping it simple, is the key to making quick filled crepes. To do this heating a non-stick skillet with few sprays of canola oil, then lightly brown thin sliced ham. Next is to add some Swiss cheese and let it melt, followed by topping with some poached asparagus. This is quick easy and fast in about 3 minutes ready to roll the ham and cheese around the asparagus.

Place the rolled ham cheese and asparagus on top of Buckwheat Crepe and roll crepe. That was simple the Buckwheat Crepes Ham Swiss cheese Asparagus was born. But wait it needs a little something.

Aioli Sauce:

Aioli sauce  yea is a perfect choice to compliment flavors. Aioli is garlic mayonnaise with little lemon zip. A light drizzle or dollop will be just right amount for crepes. Remember Aioli is mayonnaise with oil and vinegar emulsion with lots of garlic. Store bought short cut is to use 1 cup mayonnaise, three large cloves garlic minced and 2 tablespoon of fresh squeezed lemon juice, and dash Worcestershire sauce. Oh my it’s so Good with these crepes.

Presentation:

Take the filled rolled Buckwheat Crepes and cut them in half on diagonal. Arrange so one half Crepe rest on other standing up onto the other crepe. This gives height and able to see the fillings. Next drizzle small amount of Aioli Sauce over Crepes. Garnish with some Asparagus tips. Keeping it simple so it’s quick but still attractive too.

 

Bon appétit

Nutrition Facts
Buckwheat Crepes Ham Swiss Cheese Asparagus
Amount Per Serving
Calories 409 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 40mg 13%
Sodium 789mg 33%
Potassium 206mg 6%
Total Carbohydrates 47g 16%
Dietary Fiber 8g 32%
Sugars 3g
Protein 19g 38%
Vitamin A 9%
Vitamin C 4%
Calcium 21%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

Buckwheat Crepes Ham Swiss Cheese Asparagus
Votes: 1
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Buckwheat crepes is a classic Brittany French Crepe that is healthy and very delicate in texture. Filled with hot ham, Swiss Cheese and Asparagus. Served with drizzle of Aioli Sauce to compliment flavors.
Servings Prep Time
6 servings 10 Minutes
Cook Time Passive Time
2 minutes each 2 hours
Servings Prep Time
6 servings 10 Minutes
Cook Time Passive Time
2 minutes each 2 hours
Buckwheat Crepes Ham Swiss Cheese Asparagus
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Buckwheat crepes is a classic Brittany French Crepe that is healthy and very delicate in texture. Filled with hot ham, Swiss Cheese and Asparagus. Served with drizzle of Aioli Sauce to compliment flavors.
Servings Prep Time
6 servings 10 Minutes
Cook Time Passive Time
2 minutes each 2 hours
Servings Prep Time
6 servings 10 Minutes
Cook Time Passive Time
2 minutes each 2 hours
Ingredients
Buckwheat Crepe Batter
Ham Swiss Cheese Asparagus
Servings: servings
Units:
Instructions
Making Buckwheat Crepe batter
  1. Gather all ingredients to make Buckwheat Crepes Batter. Measure all the ingredients properly.
    Gathering all ingredients measured to make Buckwheat Crepes.
  2. Place the dry ingredients (Buckwheat flour, white whole wheat flour, salt and nutmeg) into mixing bowl.
    Place Buckwheat Crepes dry ingredients into mixing bowl.
  3. Whisking dry ingredients together until combined.
    Whisking dry ingredients together until combined.
  4. Add the milk to dry ingredients and whisking until blended.
    Add milk and whisk to make thick batter.
  5. Next add one egg at a time into batter, whisking well after each additions of eggs.
    Whisking the eggs one at a time into batter.
  6. Drizzling melted butter into crepe batter, then whisking until combined.
    Adding the melted butter into the crepes batter.
  7. After final whisking the crepes batter should have this consistency from whisk.
    After whisking butter into crepes batter this is consistency of the batter.
  8. Cover and refrigerate crepes batter for at least 2 hours to relax and develop flavors. After refrigeration the batter will become thicker as shown in photo.
    Buckwheat Crepe Batter's consistency after refrigerated.
  9. Thin the Buckwheat Crepes batter with cold water, the consistency should be like pouring thick heavy cream.
    Adding water to Buckwheat Crepe batter.
  10. Whisking batter adding more water as needed to achieve thin crepe batter.
    Whisking the water into buckwheat crepe batter until to get right consistency
  11. The consistency of the batter should pour from whisk like light cream.
    As batter pours off whisk it should look like light cream.
Making Buckwheat Crepes
  1. Spray the non-stick skillet with oil using EVO sprayer or brush with oil. Heat skillet over medium high setting about 375°F.
    Spray the skillet with oil.
  2. Pour 2 tbsp of buckwheat crepe batter onto hot skillet, swirl batter until it covers the bottom of skillet. Note it should have light coating of batter. Adjust consistency of batter with water if too thick.
  3. Flip the buckwheat crepes when the bottom of crepe is light brown color. Use a spatula carefully lifting crepes and turning them over to cook on other side.
    Flipping crepe over with spatula when crepe bottom is light brown color.
  4. Cook the buckwheat crepes on the other side for about 45 seconds to minute. Remove crepe from skillet carefully and place on plate to rest. Repeat making crepes until you have enough crepes.
  5. If you have any remaining crepe batter pour into contain, label and date. Keep the extra batter for one week in the refrigerator.
Assembly Buckwheat Crepes
  1. Trim the woody ends off Asparagus spears, cut spears in half if they are long. Then poach Asparagus in white wine and lemon pepper for 5 minutes. Keep warm.
    Poaching Asparagus Spears in white wine.
  2. Heat skillet with spray of canola oil, add 1 oz ham slices and cook until lightly browned.
  3. Flip ham slices over and add slice Swiss Cheese, melt cheese.
  4. Next add poached Asparagus spears on top of ham and Swiss Cheese.
  5. Roll ham and cheese around Asparagus.
  6. Place hot ham, Swiss cheese and asparagus roll on Buckwheat Crepe.
  7. Roll Buckwheat Crepe around Ham Swiss cheese and asparagus. Cut filled crepe in half diagonal wise.
  8. Plate crepes so the have good height, crosswise over each other. Squirt some Aioli Sauce over Crepes and garnish with Asparagus tips.
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Texas Chili Chef Dave Style presentation in a bowl
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Texas Chili Chef Daves Style

Texas Chili Chef Dave Style presentation in a bowl

Texas Chili Chef Dave Style presentation

Texas Chili Chef Dave Style

This recipe is a new and improved version of my Classic Texas Chili, that I made for so many years teaching at Kirkwood. Many of students remember the heat level and running to walk-in refrigerator to get some milk to put out the fire. This is the recipe that’s improved and better with lots of extra heat too. Time to fine the fire extinguisher, grab a bottle of antacids and gallon of milk, it’s Texas Chili Chef Dave’s Style Time!

All about using the right chilies

Cooking dried chilies, garlic weighted down with plate.

Cooking dried chilies, garlic weighted down with plate.

Start off by choosing the best chilies which for practical purposes dried chilies work best. It’s better to use a good variety of dry chilies. Choosing good red chili like Guajillo or New Mexican Red Chilies, both are mild less then 1000 Scoville units of heat. Next is choosing a more complex flavor chili like Ancho Chili and Padilla chili adding slight smoky profile. Finally adding some good chilies that have lots of heat, like my super hot chili seasoning. The super hot chili seasoning is infused with some of my hottest varieties of chilies that grown in garden. These chilies are cooked with garlic and water until softened about 20 to 30 minutes weighted down with plate. Be sure to save all cooking liquids from chilies. This is chili stock that will be used throughout cooking process.

Making the Texas Gravy for chili

Blending chilies and garlic with chili stock.

Blending chilies and garlic with chili stock.

Texas Chili is all about having wonderful hot bright red chili gravy for chili. Don’t even think about putting in tomatoes! In Texas Chili it’s all about chilies and meat. To make this gravy you place all softened chilies with stems removed into blender. My preference is VitaMix, start on low speed with small amount of the cooking liquid. Blend into purée seeds and all. Adding more chili stock as needed to make wonderful red sauce. Taste the chili red sauce adjust flavors with salt, super hot chili seasoning and sugar. This is all a matter of personal taste preference. I love it super Hot where my wife likes it milder.

Where’s the BEEF!

Diced Beef Round cooking in cast iron pot.

Diced Beef Round cooking in cast iron pot.

Texas Chili has lots diced beef, some chopped onions and minced garlic. I like to use bottom round or sirloin tip diced into 1/2 inch pieces.

Cooking beef cubes in heavy cast iron pot has excellent even uniform heat. When meat is nice and brown, add onions, spices and herbs. Continue cooking to build layers of flavors.

 

Simmering low and slow

Long and slow simmering Texas Chili Chef Dave’s Syle

Long and slow simmering Texas Chili Chef Dave’s Syle

Combining the red chili gravy with the browned seasoned beef, then simmering long and slowly. Developing flavors, tenderizing the beef and building some heat. If needed adding extra chili stock as Texas Chili thickens. After a good two to three hours of slow cooking adjust seasonings with, cumin, garlic, salt, pepper and super hot chili seasoning to taste.

Topping of your choices

Time to build bowl of Texas Chili Chef Dave’s Style filling bowl of piping hot Texas Chili and topping chili with, some cheese, tortillas chips, chopped cilantro. Of course many more possibilities, like sour cream, guacamole, olives, chilies and of course hot sauces. That’s the fun of enjoying chili and putting out he fire with some beers. Fond memories wonderful eats, time to make

 

 

 

Texas Chili Chef Dave Style presentation in a bowl
Texas Chili Chef Daves Style
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So hot it came out of both ends!
Servings Prep Time
8 people 45 minutes
Cook Time Passive Time
1 1/2 hours 2 hours
Servings Prep Time
8 people 45 minutes
Cook Time Passive Time
1 1/2 hours 2 hours
Texas Chili Chef Dave Style presentation in a bowl
Texas Chili Chef Daves Style
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
So hot it came out of both ends!
Servings Prep Time
8 people 45 minutes
Cook Time Passive Time
1 1/2 hours 2 hours
Servings Prep Time
8 people 45 minutes
Cook Time Passive Time
1 1/2 hours 2 hours
Ingredients
Servings: people
Units:
Instructions
Chili Sauce
  1. Trim the beef of all gristle and excess fat, then cut into medium dice, about 1/2" cubes. Season with some salt and pepper. Set aside covered on ice.
  2. Heat canola oil in heavy duty stock pot or cast iron dutch oven with garlic, continue cooking garlic until skins loosen. Remove garlic onto side plate and take skins off. Add to hot oil pasilla chili, ancho chili and guajillo chili with tongs toss in the hot oil until toasted. They will puff up a little and have nice chili aroma. Note do not burn chilies. Remove from hot oil and place on plate to cool. Save oil to make the Texas Chili
  3. Place the toasted chilies, garlic in saucepan cover with water and weight down chilis with plate. Cook chilies and garlic for 15 to 20 minutes until tender.
    Cooking dried chilies, garlic weighted down with plate.
  4. Remove the chiles and garlic from cooking liquid, but do not discard cooking liquid. Take the stems off chilies.
  5. Place the chilies, garlic and cup of chili cooking liquid in blender, (VitaMix) Process on low speed then turn up to high, adding extra cooking liquid if needed to blend into red puree.
    Blending chilies and garlic with chili stock.
Cooking Texas Chili
  1. In Dutch Oven heat oil left from toasting chilies and garlic add the diced beef when oil is hot, brown meat well. Add the cumin, oregano and onions and saute for 5 minutes until onions are tender.
    Diced Beef Round cooking in cast iron pot.
  2. Add red chili puree, to beef mixture, and some Code Red fire in the hole pepper, if needed some extra cooking liquid bring to boil then reduce to simmer. Cook Texas Chili for 2 1/2 hours adding extra cooking liquid if needed.
    Long and slow simmering Texas Chili Chef Dave’s Syle
  3. Taste Texas Chili, adjust with Super Hot Chili Seasoning, salt, pepper, sugar, garlic, oregano and cumin. This Texas Chili should be hot enough to eat bowl make you sweat. For some grab quart milk. Toppings, shred cheese, sour cream and chopped green onions and cilantro.
  4. Time to build bowl of Texas Chili Chef Dave’s Style filling bowl of piping hot Texas Chili and topping chili with, some cheese, tortillas chips, chopped cilantro.
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Plated Buckwheat Crepes with Fresh Berries and whipped cream.
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Buckwheat Crepes Fresh Berries

Buckwheat Crepes

Looking for a very tasty Buckwheat Crepes Recipe, is inspired by using healthy buckwheat grains. Buckwheat groats is ground into a dark flour which  is gluten free and full of nutrients and antioxidants. If you look closely to many pancake mixes they often have some buckwheat flour added into the mixture. The Buckwheat Crepe recipe is 100% buckwheat flour, fresh eggs, unsalted butter, milk, water and salt. This Brittany French based crepe recipe is a very thin batter that needs to rest for 2 hours before making into crepes. By allowing the batter mixture to relax, the buckwheat flour has a chance to absorb all it’s moisture.

Buckwheat Crepe Batter's consistency after refrigerated.

Buckwheat Crepe Batter’s consistency after refrigerated.

Choosing the right Buckwheat Flour

Go to the local grocery store and look in the health food isles, they have Organic Buckwheat Flour from Bob’s Red Mill Natural Foods. This is a dark Buckwheat flour, but has good protein content, low in fats but does have good carbohydrates. This recipe uses 1 cup of Buckwheat flour which is 84g of carbohydrates and 16g of protein. If you was to use whole wheat pastry flour instead it has 92g of carbohydrates and 12g of protein. So you can see the benefits of using Buckwheat flour has less carbohydrates and more protein with added benefits of antioxidants. Also Buckwheat is considered to be an ancient grain which is considered to be a more healthy choice. That’s why making Buckwheat Crepes taste so good.

Challenge making crepes

Flipping crepe over with spatula when crepe bottom is light brown color.

Flipping crepe over with spatula when crepe bottom is light brown color.

Making the batter is easy but cooking buckwheat crepes without them breaking or cracking is challenging. The first few crepes might break as you adjust temperature of skillet, to right amount of heat. I found that if you try to turn crepes too early they crack or split while in turning process. Be patient and let them cook, they need to be light golden brown on cooking surface before flipping over with spatula.

Buckwheat doesn’t have any gluten it produces a extremely tender crepe that breaks or cracks. Solution is to put 1 part white whole wheat flour with 2 parts buckwheat flour into the batter. The white whole wheat flour adds some gluten to hold crepes together. But the drawback is crepes are now not gluten free. Another solution is to add some xanthan gum into batter rather then wheat flour, to add extra elasticity to the crepe batter. But with each variable there is challenges, achieving the right viscosity of crepe batter is important. The crepe batter needs to spread a thin even layer of batter onto the skillet.

Filling Buckwheat Crepes with fresh fruit

Spring is here so the fresh berries are coming into season. You can use almost any fruits, like poached pear slices, strawberry slices, raspberry, blackberry and blueberry are all great choices. Keeping everything simple by holding fresh fruit together with whipped cream. Try Store Short Cuts by using Ready Whip Cream it has fewer calories then Cool Whip Topping. Layering fruits and whipped cream make it easy to roll.

To put the finishing touches after plating crepes drizzle some glaze over  Buckwheat Crepes Fresh Berries. I used a black raspberry vinegar and apple juice reduction into glaze. This complements Buckwheat Crepes with berries balancing sweet and sour profile. Adding some strawberry fans and few fresh berries for color to bring everything into prospective.

The Buckwheat Crepes Fresh Berries has around 350 calories not bad for enjoying refreshing dessert that is healthy.  Bon appétit

Nutrition Facts
Buckwheat Crepes Fresh Berries
Amount Per Serving
Calories 341 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 22mg 7%
Sodium 286mg 12%
Potassium 222mg 6%
Total Carbohydrates 56g 19%
Dietary Fiber 12g 48%
Sugars 8g
Protein 11g 22%
Vitamin A 6%
Vitamin C 56%
Calcium 13%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

 

Plated Buckwheat Crepes with Fresh Berries and whipped cream.
Buckwheat Crepes Fresh Berries
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Buckwheat crepes is a classic Brittany French Crepe that is healthy and very delicate in texture. Filled with fresh berries and whipped cream makes this wonderful light dessert or breakfast a feast.
Servings Prep Time
6 servings 10 Minutes
Cook Time Passive Time
2 minutes each 2 hours
Servings Prep Time
6 servings 10 Minutes
Cook Time Passive Time
2 minutes each 2 hours
Plated Buckwheat Crepes with Fresh Berries and whipped cream.
Buckwheat Crepes Fresh Berries
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Buckwheat crepes is a classic Brittany French Crepe that is healthy and very delicate in texture. Filled with fresh berries and whipped cream makes this wonderful light dessert or breakfast a feast.
Servings Prep Time
6 servings 10 Minutes
Cook Time Passive Time
2 minutes each 2 hours
Servings Prep Time
6 servings 10 Minutes
Cook Time Passive Time
2 minutes each 2 hours
Ingredients
Buckwheat Crepe Batter
Berry Filling
Servings: servings
Units:
Instructions
Making Buckwheat Crepe batter
  1. Gather all ingredients to make Buckwheat Crepes Batter. Measure all the ingredients properly.
    Gathering all ingredients measured to make Buckwheat Crepes.
  2. Place the dry ingredients (Buckwheat flour, white whole wheat flour, salt and nutmeg) into mixing bowl.
    Place Buckwheat Crepes dry ingredients into mixing bowl.
  3. Whisking dry ingredients together until combined.
    Whisking dry ingredients together until combined.
  4. Add the milk to dry ingredients and whisking until blended.
    Add milk and whisk to make thick batter.
  5. Next add one egg at a time into batter, whisking well after each additions of eggs.
    Whisking the eggs one at a time into batter.
  6. Drizzling melted butter into crepe batter, then whisking until combined.
    Adding the melted butter into the crepes batter.
  7. After final whisking the crepes batter should have this consistency from whisk.
    After whisking butter into crepes batter this is consistency of the batter.
  8. Cover and refrigerate crepes batter for at least 2 hours to relax and develop flavors. After refrigeration the batter will become thicker as shown in photo.
    Buckwheat Crepe Batter's consistency after refrigerated.
  9. Thin the Buckwheat Crepes batter with cold water, the consistency should be like pouring thick heavy cream.
    Adding water to Buckwheat Crepe batter.
  10. Whisking batter adding more water as needed to achieve thin crepe batter.
    Whisking the water into buckwheat crepe batter until to get right consistency
  11. The consistency of the batter should pour from whisk like light cream.
    As batter pours off whisk it should look like light cream.
Making Buckwheat Crepes
  1. Spray the non-stick skillet with oil using EVO sprayer or brush with oil. Heat skillet over medium high setting about 375°F.
    Spray the skillet with oil.
  2. Pour 2 tbsp of buckwheat crepe batter onto hot skillet, swirl batter until it covers the bottom of skillet. Note it should have light coating of batter. Adjust consistency of batter with water if too thick.
  3. Flip the buckwheat crepes when the bottom of crepe is light brown color. Use a spatula carefully lifting crepes and turning them over to cook on other side.
    Flipping crepe over with spatula when crepe bottom is light brown color.
  4. Cook the buckwheat crepes on the other side for about 45 seconds to minute. Remove crepe from skillet carefully and place on plate to rest. Repeat making crepes until you have enough crepes.
  5. If you have any remaining crepe batter pour into contain, label and date. Keep the extra batter for one week in the refrigerator.
Assemble Buckwheat Crepes Fresh Berries
  1. Wash berries in cold water and place on paper towels to dry. Slice large berries. Note you can added extra sliced fruits like poached pears.
    Berry Filling for Buckwheat Crepes
  2. Place the berries and fruits in center of each crepe. Note do not over till crepe with fruits because it makes it hard to roll up.
  3. Spritz whipped cream over center of the berries. Note don't put too much whipped cream so able to roll crepe.
    Adding whipped cream on top of the berry filling crepes.
  4. Roll filled crepes carefully up and place on dessert plates.
  5. Drizzle black raspberry glaze or any berry glaze over crepes.
    Drizzle the Black Raspberry Glaze over crepes.
  6. Garnish with extra whipped cream, fanned strawberries and other fresh berries in season. Enjoy.
    Plated Buckwheat Crepes with Fresh Berries and whipped cream.
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