Category: Low Carb Diet

Air Fryer Corn with Husk

Wonderfully tender Corn on the Cob with Husk is easy and simple to cook. Multi task in style using the air fryer to easily prepare the corn on the cob while you tend to the main entree. Or serve this wonderful combination fresh and hot as a nice side item that partners well with anything. This affordable quick and easy to make selection is perfect on any occasion as a side or nice featured bowl of warm comforting food. This easy to follow method of preparation is beginner friendly.

Simply watch the video and follow the detailed instructions below to add a layer of prestige to the table and get this recipe on a plate near you. Like and share this or any of my recipes you find tasty and let me know how they turned out, feedback is most welcome.  Don’t forget to hit the subscribe button to stay up to date on my latest publications. The response I have been receiving inspires me to continue and I appreciate all the nice comments. Thank you for taking time today and I hope your next meal adventure is eatfoodlicious.

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Preheat the air fryer to 400°F (204°C). Place corn in husk in the air fryer basket.

Cook for 15 min. Let cool for 5-10 minutes before moving the husk.

Serve with butter, salt, black pepper or anything you prefer.

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Air Fryer Corn in Husk

Simple & delicious corn on th cob.
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Cook Time 15 minutes
Total Time 15 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4
Calories

Equipment

  • Air Fryer

Ingredients
  

  • 4 corn in husk

Instructions
 

  • Preheat the air fryer to 400°F (204°C).
  • Place corn in husk in the air fryer basket. Cook for 15 min. Let cool for 5-10 minutes before moving the husk.

Brush with butter, salt, pepper and enjoy!

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    Air Fryer Whole Chicken Wings

    Air Fried Whole Chicken Wings are so crunchy, zesty and comforting when slathered in a rich buttery ranch or your favorite dip. If you are a wings fan but don’t want to head to the local restaurant or stand in line and you wish to save a little money while maintaining quality; you have clicked on the right link. These crispy little wings are so tender and juicy you will not be disappointed. My family absolutely loves wings, in fact, it is our families favorite thing to eat during party style celebratory events. You know the recipe is right when everyone is racing to eat the wings with fingers and face covered in sauce and dip. 

    I have several recipes for wings but this one is by far the easiest and creates very little clean up in the kitchen. Best part is, these will rival the deliciousness of most any recipe and you can learn to do it in two simple steps. Just watch the video and follow the short instructions below to have these foodlicious wings on a serving platter in front of your friends and family for your next finger food adventure. This recipe is a single to two servings depending on appetite. Feel free to cook more than one batch to meet the demand. Thanks for visiting.

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    Preheat the air fryer to 400°F (204°C). Clean and pat the chicken dry with a paper towel. Then, place them in a bowl. Add all the ingredients and mix until the poultry is well coated.

    Place the chicken in the air fryer basket. 

    Air Fry at 400°F (204°C) for 25 minutes (flip after 12 minutes) 

    Or until the skin is crispy and golden brown . 

    Serve with your favorite dip. Enjoy!

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    Air Fryer Whole Chicken Wings

    Crispy tender and juicy Air Fryer Chicken wings are full of delicious flavors and textures that everyone will enjoy.
    3.58 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Course Appetizer, Main Course, Snack
    Cuisine American
    Servings 6 wings
    Calories

    Equipment

    • Air Fryer

    Ingredients
      

    • 6 whole chicken wings
    • 2 tbsp olive oil
    • ½ tsp salt
    • ½ tsp black pepper
    • ½ tsp onion powder
    • ½ tsp garlic powder

    Instructions
     

    • Preheat the air fryer to 400°F (204°C).
    • Clean and pat the chicken dry with a paper towel. Then, place them in a bowl. Add all the ingredients and mix until the poultry is well coated.
    • Place the chicken in the air fryer basket.
    • Air Fry at 400°F (204°C) for 25 minutes (flip after 12 minutes) or until the skin is crispy and golden brown . 

    Serve with your favorite dip. Enjoy!

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      Garlic Butter Shrimp

      Juicy Garlic Butter Shrimp cooked in lemon juice and white wine with a total prep time is less than 15 minutes. Garlic Butter Shrimp provides sweet pleasure with gentle herbal notes at the finish. With a fork in hand featuring a freshly skewered delicious morsel of tender satisfaction, take a bite, and chew your way through this elegant deep flavor profile.  Once you are almost finished, tear a piece of warm French bread, and dip it into the to serving platter soaking up the meals featured juices. Take a bite of the toast saturated bread, to experience a flavor and texture shift that will add an extra dimension to the dinning experience. As you chew the bread take a nose full of your favorite dry white wine and sip your palate clear with the comforting and cleansing nature of a dang good wine. Then repeat until you have satisfied your inner hunger.

      Meals like this are simple to prepare and exquisite to enjoy. Simply watch the video and follow the instructions below to be on your way to a sophisticated EatFoodlicious adventure. Like and share this or any of my recipes from my growing menu of quality meals. Thanks for visiting and be sure to tell a friend about eatfoodlicious daily.

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      Clean, peel, devein the shrimps. Dry with paper towel. In a bowl: add shrimp, salt, pepper and mix. 

      Heat the pan to medium-high. Add butter and wait for it to melt. Add garlic, shallot and sauté for 30-45 seconds until fragrant. Add white wine and wait for it to simmer.

      Add lemon juice, thyme and mix. Let simmer for 2-3 minutes.

      Add shrimp and turn down the heat to medium.

      Cook each side for 45 seconds.

      Add chopped parsley and mix everything together. Turn off the heat. Season the sauce with salt & pepper if needed. 

      Serve with salad, rice, pasta, bread, vegetables or by itself. Enjoy!

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      Garlic Butter Shrimp

      Juicy Shrimp cooked in garlic, butter, lemon juice and white wine with a total prep time is less than 15 minutes.
      No ratings yet
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      Prep Time 5 minutes
      Cook Time 10 minutes
      Total Time 15 minutes
      Course Appetizer, Main Course
      Cuisine American
      Servings 4
      Calories

      Ingredients
        

      • 1 lb large or x-large shrimps
      • ½ tsp salt
      • ¼ tsp black pepper
      • ½ cup white wine
      • ¼ cup lemon juice
      • 4 tbsp unsalted butter
      • 1 tbsp chopped parsley
      • 6 garlic cloves minced
      • 2 tbsp shallot minced
      • 1 sprig fresh thyme

      Instructions
       

      • Clean, peel, devein the shrimps. Dry with paper towel. In a bowl: add shrimp, salt, pepper and mix.
      • Heat the pan to medium-high. Add butter and wait for it to melt. Add garlic, shallot and sauté for 30-45 seconds until fragrant. Add white wine and wait for it to simmer. Add lemon juice, thyme and mix. Let simmer for 2-3 minutes.
      • Add shrimp and turn down the heat to medium. Cook each side for 45 seconds. Add chopped parsley and mix everything together. Turn off the heat. Season the sauce with salt & pepper if needed.

      Serve with salad, rice, pasta, bread, vegetables or by itself. Enjoy!

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        Air Fryer Chicken Teriyaki Skewers

        Beautiful Air Fryer Chicken Teriyaki Skewers are Sweet deliciously tasty and good to the last bite. Brushed to perfection these skewers are a simple and easy to make selection that is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have tender and juicy Teriyaki Chicken Skewers today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent and savory Teriyaki Chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.

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        In a sauce pan: add sake, mirin, soy sauce, sugar and whisk everything together. Cook on high heat for 3-5 minutes or until the sauce thickens and reduced to about 1 cup. make sure to stir frequently. Let cool at room temperature or place in the refrigerator for 1 hour. It will thicken as it cools. Divide the sauce in half (one is for the marinade & the other is for brushing over the chicken after it’s been cooked).

        Trim off fat from the chicken thighs and cut into 2″ cubes. Place the chicken in a shallow dish.

        Add ½ cup (about half) of the teriyaki sauce, ginger, garlic and mix everything together until well coated.

        Cover and marinate for at least 2 hour or overnight (preferably).

        Soak the 6″ skewers in water for 1 hour.

        Thread the marinade chicken into the skewers. You should have about 7-9 skewers. 

        Preheat the air fryer to 400°F for 10 minutes. Then, coat the basket with cooking spray. Place chicken skewers on the basket and brush with marinate sauce, then discard the sauce.

        Cook for 12 -13 minutes total. Flip the skewers after 6 minutes, brush with teriyaki sauce (the other half).

        The chicken should be fully cooked (internal should be about 165°F).Transfer the skewers to a plate and brush with teriyaki sauce. Tent with aluminum foil until ready to serve. 

        Garnish with sesame seeds & chopped green onions.

        Serve with rice, vegetables or salad. Enjoy!

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        Air Fryer Chicken Teriyaki Skewers

        Gorgeous Air Fryer Chicken Teriyaki Skewers are tender, juicy and very delicious.
        No ratings yet
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        Prep Time 15 minutes
        Cook Time 12 minutes
        Total Time 27 minutes
        Course Appetizer, Main Course
        Cuisine Asian, Japanese
        Servings 6
        Calories

        Equipment

        • Air Fryer

        Ingredients
          

        • 2 lbs chicken thighs skinless & boneless
        • 1 tsp ginger grated
        • 1 tsp garlic grated
        • 7-9 skewers

        Teriyaki Sauce

        • ½ cup soy sauce
        • ½ cup mirin
        • ½ cup sake Japanese rice wine
        • ¼ cup sugar

        Instructions
         

        • In a sauce pan: add sake, mirin, soy sauce, sugar and whisk everything together. Cook on high heat for 3-5 minutes or until the sauce thickens and reduced to about 1 cup. make sure to stir frequently. Let cool at room temperature or place in the refrigerator for 1 hour. It will thicken as it cools. Divide the sauce in half (one is for the marinade & the other is for brushing over the chicken after it's been cooked).
        • Trim off fat from the chicken thighs and cut into 2" cubes. Place the chicken in a shallow dish. Add ½ cup (about half) of the teriyaki sauce, ginger, garlic and mix everything together until well coated. Cover and marinate for at least 2 hour or overnight (preferably).
        • Soak the 6" skewers in water for 1 hour. Thread the marinade chicken into the skewers. You should have about 7-9 skewers.
        • Preheat the air fryer to 400°F for 10 minutes. Then, coat the basket with cooking spray. Place chicken skewers on the basket and brush with marinate sauce, then discard the sauce.
        • Cook for 12 -13 minutes total. Flip the skewers after 6 minutes, brush with teriyaki sauce (the other half). The chicken should be fully cooked (internal should be about 165°F).Transfer the skewers to a plate and brush with teriyaki sauce. Tent with aluminum foil until ready to serve. 

        Garnish with sesame seeds & chopped green onions. Serve with rice, vegetables or salad. Enjoy!

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          Cilantro Lime Chicken Thighs

          Delicious and tangy Cilantro Lime Chicken Thighs are zesty, juicy, tasty. This recipe strikes a perfect balance with flavor and savory by having the perfect amount of salt and they match with about any thing like rice, bread, vegetables or almost anything you can think of. Chicken thighs are a great choice for this marinade because of how tender and juicy they become, making them nearly impossible to over cook. Quick & easy Cilantro Lime Chicken Thighs are a family’s favorite during a busy week. It’s perfect for meal prepping for family that is always on the go. You can serve it with salad, wraps, sandwiches, tacos, rice or etc. I always cook an extra batch because my kids love it and they reheat up nicely.

          This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have tender and juicy Cilantro Lime Chicken Thighs today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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          Clean and pat the chicken thighs dry (substitute with chicken breast if you prefer but be carful not to over cook them). Place chicken in a ziplock bag or container with a seal. 

          In a small bowl: mix all the seasoning ingredients together.

          Pour the seasoning mixture into the ziplock bag or container with the chicken. Mix until evenly coated. Let marinate for at least 2 hours, preferably overnight. 

          Remove chicken from the refrigerator and let sit for 30 minutes at room temperature before cooking. Preheat the stovetop grill pan or grill (outside) to medium-high (375°F). Brush the grate with oil.

          Remove the chicken from the marinade and place on the grill/pan. Cook for 5-6 minutes per-side or until the internal is 165°F and fully cooked. Do not over crowd the chickens. Repeat with the rest of the chickens.

          Serve with vegetables, salad, rice and etc.

          Enjoy!

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          Cilantro Lime Chicken Thighs

          Delicious, tender and juicy Cilantro Lime Chicken Thighs are zesty with natural flavors that everyone will enjoy.
          No ratings yet
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          Prep Time 10 minutes
          Cook Time 12 minutes
          Total Time 22 minutes
          Course Main Course
          Cuisine Hispanic, Mexican
          Servings 6
          Calories

          Ingredients
            

          • 2 lbs boneless & skinless chicken thighs
          • ¼ cup extra virgin olive oil
          • ¼ cup chopped cilantro leaves only
          • ¼ cup lime juice
          • 2 tbsp brown sugar
          • 1 tbsp lime zest
          • 2 tsp salt
          • 2 tsp chili powder
          • 1 tsp ground cumin
          • ½ tsp black pepper
          • 2 garlic cloves grated

          Instructions
           

          • Clean and pat the chicken thighs dry (substitute with chicken breast if you prefer but be carful not to over cook them). Place chicken in a ziplock bag or container with a seal. 
          • In a small bowl: mix all the seasoning ingredients together. Pour the seasoning mixture into the ziplock bag or container with the chicken. Mix until evenly coated. Let marinate for at least 2 hours, preferably overnight.
          • Remove chicken from the refrigerator and let sit for 30 minutes at room temperature before cooking.
          • Preheat the stovetop grill pan or grill (outside) to medium-high (375°F). Brush the grate with oil.
          • Remove the chicken from the marinade and place on the grill/pan. Cook for 5-6 minutes per-side or until the internal is 165°F and fully cooked. Do not over crowd the chickens. Repeat with the rest of the chickens.

          Serve with vegetables, salad, rice and etc. Enjoy!

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            No Smoker Homemade Pastrami

            No Smoker Homemade Pastrami is delicious and tender, my family loved it and yours will too. Your heart will beat like a fantastic drum to the rhythm of balanced aromas inviting you to the serving table as your eyes drink in the gentle whispers of this simple to make savory Pastrami sandwich. My family was up to the challenge of this large sandwich, but feel free to tailor your to the size of your appetite. This recipe is basically effortless it just takes place over many days. The time it takes for natural non-preservative flavors to cure into the meat making this pastrami a homemade triumph that your family will absolutely love.

            Watch this video and follow the detailed instructions below to put a hearty satisfying juice dripping homemade Pastrami sandwich on the dinner table today. Like and share this or any of my recipes you find interesting from the growing catalog of tasty menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. The meat from this recipe is so tender you can cut it with a fork and my mouth is watering just thinking about taking another bite. Leave a comment and let me know if you enjoyed this recipe or if you have any questions, as I love to talk about food. Have a safe rest of your week and see you again soon!

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            Brine

            In a medium size pot: add 2 ½ cups of water and bring it to a boil. Add kosher salt, granulated sugar, brown sugar, Prague powder (pink curing salt) & smoke salt. Stir until everything is fully dissolved. Turn off the heat. Add bay leaves, whole peppercorn, garlic cloves, allspice, whole cloves and mix. Remove the pot from the heat source.

            Add 8 cups ice and let sit at room temperature or until completely cooled & cold. 

            Clean and pat the brisket dry with a paper towel. Trim and discard some of the fat. Pour the brine mixture into a very big container (with lid) that will fit your brisket. Add the brisket into the container. Make sure that the brisket is submerged into the liquid. Add 1-2 cups of ice if needed to cover the brisket. Cover with lid. Refrigerate for 6 days undisturbed. No need to rotate the brisket, it’s submerged in the brine. 

            Crust

            In a non-stick pan or skillet: add smoke salt, whole peppercorn, mustard seeds & coriander seeds. Turn up the heat to medium-high. Toast for 5-8 minutes or until fragrant. Remove the pan from heat source. Let cool.

            Grind or mash the toasted seasoning until fine/coarse texture.

            Set aside until ready to use.

            Cook 

            Preheat the oven to 275°F. Wrap the baking sheet in aluminum foil for easy cleaning later.

            Remove brisket from the brine. Clean, rinse and pat the brisket dry with paper towel. Coat toasted seasoning all over the brisket. 

            Use a toothpick and poke several holes in the center of the on aluminum foil. Place meat in the middle of the foil (on top of the holes). Wrap the meat with aluminum foil. Place meat on the baking sheet. Cook for 5 minutes at 275°F. Turn down the heat to 200°F and cook for 10 hours (2 hours per-lb). Remove the baking sheet from the oven. Let completely cool at room temperature; about 2-3 hours. 

            Do not remove foil from the brisket. Cover and place cool brisket in a clean pan. Refrigerate overnight (8-10 hours). 

            Steam

            Preheat the oven 350°F. Wrap a baking sheet in aluminum foil for easy cleaning later. Place a baking rack on the baking sheet. Remove the meat from the refrigerator and discard the foil. Place the meat on the baking rack. Add hot/boiling water to the baking sheet (filling half way). Place the baking sheet in the middle of the oven. Cook & steam for 30 minutes.

            Remove meat from the oven & let rest for 15 minutes before slicing.

            Slice

            Enjoy as a sandwich or with vegetables.

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            No Smoke Homemade Pastrami

            Tender and delicious No Smoke HomeMade Pastrami is so good. You have never had meat this fresh and juicy from your local deli. It is worth the preliminary activities for what may be the perfect sandwich.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 30 minutes
            Cook Time 10 hours
            Steam 30 minutes
            Total Time 11 hours
            Course Main Course
            Cuisine American, Romania
            Servings 8
            Calories

            Ingredients
              

            Brine

            • 5 lbs brisket (flat or point)
            • 4 cups ice more if needed
            • 2 ½ cups water
            • ½ cup Kosher salt
            • ½ cup granulated sugar
            • ½ cup brown sugar
            • 2 tbsp smoke salt
            • 1 tbsp whole peppercorn
            • 4 tsp Prague powder pink curing salt
            • 1 tsp allspice
            • 8 garlic cloves
            • 6 whole cloves
            • 2 bay leaves

            Crust

            • ¼ cup whole peppercorn
            • 3 tbsp coriander seeds
            • 2 tbsp mustard seeds
            • 1 tbsp salt

            Instructions
             

            Brine

            • In a medium size pot: add 2 ½ cups of water and bring it to a boil. Add kosher salt, granulated sugar, brown sugar, Prague powder (pink curing salt) & smoke salt. Stir until everything is fully dissolved. Turn off the heat. Add bay leaves, whole peppercorn, garlic cloves, allspice, whole cloves and mix. Remove the pot from the heat source. Add 8 cups ice and let sit at room temperature or until completely cooled & cold.
            • Clean and pat the brisket dry with a paper towel. Trim and discard some of the fat.
            • Pour the brine mixture into a very big container (with lid) that will fit your brisket. Add the brisket into the container. Make sure that the brisket is submerged into the liquid. Add 1-2 cups of ice if needed to cover the brisket. Cover with lid. Refrigerate for 6 days undisturbed. No need to rotate the brisket, it's submerged in the brine.

            Crust

            • In a non-stick pan or skillet: add smoke salt, whole peppercorn, mustard seeds & coriander seeds. Turn up the heat to medium-high. Toast for 5-8 minutes or until fragrant. Remove the pan from heat source. Let cool. Grind or mash the toasted seasoning until fine/coarse texture. Set aside until ready to use.

            Cook

            • Preheat the oven to 275°F. Wrap the baking sheet in aluminum foil for easy cleaning later. Remove brisket from the brine. Clean, rinse and pat the brisket dry with paper towel. Coat toasted seasoning all over the brisket.
            • Use a toothpick and poke several holes in the center of the on aluminum foil. Place meat in the middle of the foil (on top of the holes). Wrap the meat with aluminum foil. Place meat on the baking rack & baking sheet.
            • Cook for 5 minutes at 275°F. Turn down the heat to 200°F and cook for 10 hours (2 hours per-lb). Remove the baking sheet from the oven. Let completely cool at room temperature; about 2-3 hours.
            • Do not remove foil from the brisket. Cover and place cool brisket in a clean pan. Refrigerate overnight (8-10 hours).

            Steam

            • Preheat the oven 350°F. Wrap a baking sheet in aluminum foil for easy cleaning later. Place a baking rack on the baking sheet.
            • Remove the meat from the refrigerator and discard the foil. Place the meat on the baking rack. Add hot/boiling water to the baking sheet (filling half way). Place the baking sheet in the middle of the oven.
            • Cook & steam for 30 minutes. Remove meat from the oven & let rest for 15 minutes before slicing.

            Slice & enjoy as a sandwich or with vegetables.

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