• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Cookbook
  • About Chelsea
    • Contact
    • Work With Me
  • Recipe Index
  • Self-Publishing Resources
  • Sous Vide School

A Duck's Oven logo

Recipes

Sous Vide Limoncello

Posted on December 11, 2020 | Last updated on December 29, 2020 | By Chelsea Cole | Leave a Comment

Sous vide limoncello is the perfect way to make your own bottle of this classic Italian liqueur in just 2 hours instead of weeks of waiting. If you enjoy this recipe, don’t miss my recipe for Sous Vide Tequila Infused with Cucumber and Lime!

Although sous vide is one of my favorite ways to prepare proteins, my second favorite use for the cooking method is cocktails and liquor infusions. In fact, I dedicated a whole section to cocktails in my cookbook, Everyday Sous Vide!

Sous vide limoncello is such a yummy liqueur to have in your fridge (it’s best served chilled!) and enjoy any night of the week. It also makes such a fun gift for the holidays, or for anytime.

Why this is a Quick Limoncello Recipe

Typically, when making limoncello, you have to let the lemon rinds and vodka sit for weeks and weeks to properly infuse the flavor. But who wants to wait that long?!

When making sous vide limoncello, it only takes 2 hours to infuse that delicious lemon flavor! Why, you ask?

Sous vide allows you to heat the vodka, which makes the infusion process faster, without evaporating off the alcohol since it’s in a closed container. Pretty cool, huh?

What You Need to Make Homemade Sous Vide Limoncello

If you’re already setup to sous vide, you won’t need to add much to your collection! Outside of the ingredients, here is the equipment you’ll want:

  • An immersion circulator. I recommend Vesta Precision‘s Imersa Elite.
  • Jars. As large of a jar as you can put in your cooking container while keeping at least the liquid inside submerged.
  • (Optional) A designated container to keep your stock pot free. I like Everie containers.

The ingredient list is pretty short:

  • Vodka. Use something of decent quality for this. It doesn’t have to be the best vodka available, but you’ll want some that’s good enough to drink on its own.
  • Lemons. Meyer lemons are amazing for limoncello, but use what you can. Make sure they’re fresh and the rind is soft, otherwise it’ll be hard to peel.
  • Water. Remember that you’ll be drinking this, so use whatever drinking water you normally would.
  • Sugar. Just regular ol’ cane sugar, here!

How to Make Homemade Limoncello

Let’s make it! Start by using a vegetable peeler or sharp pairing knife to remove the yellow part of the rind from the lemons, and try to get as little white rind as possible. The white part is bitter, and we’re just looking for bright, citrus flavor here.

Peeling lemon rind on pink surface

Add the lemon rinds and vodka to a quart sized jar, then place the jar in a water bath preheated to 135 degrees F using your immersion circulator and cook for 2 hours.

The lid of the jar does not need to be submerged, but it’s okay if it is. Don’t close the lids of the jar super tight – they should be closed only as tight as you can close them with just the tips of your fingers. Just make sure the vodka is completely submerged.

Adding a jar to the water bath on pink surface

While the vodka and lemon rind are cooking, make the simple syrup by combining the water and sugar in a saucepan over low heat. Cook until sugar is completely dissolved, stirring occasionally, over low heat. Let it cool to room temperature.

When the lemon rind mixture is done cooking, strain the vodka into a large bowl or container and discard the lemon peels. Add the simple syrup and whisk to combine.

Whisking together lemon mixture and simple syrup

Pour into airtight jars (a funnel comes in handy here!) and store in the fridge. If you’re giving these away, you can easily find cute storage bottles like the ones I used!

What to Make with Limoncello

Honestly, I think limoncello tastes wonderful on it’s own and straight, but it’s also delicious incorporated into a cocktail.

  • You could make something like my Boozy Strawberry Lime Soda, and top off 2 oz of limoncello with flavored sparkling water of your choice.
  • Or, for something extra boozy, go a mimosa route, but with limoncello in place of OJ!
  • I want to try this Limoncello Gin Collins from my friend Lauren at A Nerd Cooks
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Sous Vide Limoncello

  • Author: Chelsea Cole
  • Prep Time: 15 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 6 cups 1x
  • Category: Cocktails
  • Method: Sous Vide
  • Cuisine: Italian
Print
Pin

Description

Sous vide limoncello is the perfect way to make your own bottle of this classic Italian liqueur in just 2 hours instead of weeks of waiting. If you enjoy this recipe, don’t miss my recipe for Sous Vide Tequila Infused with Cucumber and Lime!


Scale

Ingredients

  • 3 cups vodka
  • 8 lemons
  • 3 cups water
  • 1 ½ cups sugar

Instructions

  1. Preheat water bath using immersion circulator to 135 degrees F.
  2. Use a vegetable peeler to remove the rinds from the lemons, peeling off as little of the white rind as possible.
  3. Add the vodka and lemon peels to a quart sized jar. Place in water bath and cook for 2 hours.
  4. While the vodka mixture is cooking, make simple syrup by combining water and sugar in a saucepan over low heat. Cook until sugar is dissolved, about 15 minutes, stirring occasionally. Let cool to room temperature.
  5. When vodka mixture is done, strain mixture into a large bowl and discard lemon peels. Add simple syrup and whisk to combine.
  6. Pour into airtight jars and refrigerate.

Equipment

Vesta Precision

Buy Now →

Notes

Limoncello is best served chilled.

Use at least decent quality vodka. It doesn’t have to be the best vodka available, but you’ll want some that’s good enough to drink on its own.

Meyer lemons are amazing for limoncello, but use what you can. Make sure they’re fresh and the rind is soft, otherwise it’ll be hard to peel.

Remember that you’ll be drinking this, so use whatever drinking water you normally would.

Keywords: sous vide limoncello

Did you make this recipe?

Tag @aducksoven on Instagram

Filed Under: Drinks & Cocktails, Sous Vide

Sous Vide Pumpkin Crème Brûlée

Posted on November 16, 2020 | Last updated on December 27, 2020 | By Chelsea Cole | Leave a Comment

Pumpkin creme brulee in jars on pink surface

Sous vide pumpkin crème brûlée is a great dessert for Thanksgiving, or anytime throughout the fall! This recipe has all the familiar flavors of pumpkin pie with all the fun of crème brûlée.

Pumpkin creme brulee in jars on pink surface

This post may contain affiliate links which won’t change your price but will share some commission.

Why sous vide crème brûlée?

Crème brûlée is one of those tricky foods. It takes a lot of effort to get that consistency just right. Not so with sous vide! With this method, it is literally impossible to under or overcook it, because it’s cooking environment is the exact temperature you want the custard to reach. You will nail it every single time.

What you need to make sous vide pumpkin crème brûlée

If you’re already setup to sous vide, you won’t need to add much to your collection! Outside of the ingredients, here is the equipment you’ll want.

  • An immersion circulator. I recommend Vesta Precision‘s Imersa Elite.
  • Jars. I recommend these Weck jars.
  • (Optional) A designated container to keep your stock pot free. I like Everie containers.
  • A culinary torch

 

How to make sous vide pumpkin crème brûlée

This is so much easier than you’re thinking it’s going to be. I promise!

 

Start by whisking together all the ingredients except the raw sugar.

Whisking together creme brulee ingredients in white bowl

Then pour the mixture evenly between 6 jars.

Measuring whisked mixture into a jar

Put the lids on the jars. If you’re using mason jars, make sure to only close the jars to “fingertip tight” so air can escape while they cook. Add to a waterbath preheated to 175 degrees F with an immersion circulator. Cook for 1 hour.

Adding jars to sous vide water bath

If you’re curious, I’m using silicone oven gloves to place the jars!

Once done, let cool on the counter to room temperature. If you want to serve right away, place them in an ice bath to chill them. If not, place in the fridge until chilled.

Top with raw sugar, and torch ’em until the sugar is caramelized.

Blow torching sugar on custards

That’s it! You’ve made sous vide pumpkin crème brûlée. Told you it was easy!

 

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Pumpkin creme brulee in jars on pink surface

Sous Vide Pumpkin Creme Brulee

  • Author: Chelsea Cole
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Sous Vide
  • Cuisine: French
Print
Pin

Description

Sous vide pumpkin crème brûlée is a great dessert for Thanksgiving, or anytime throughout the fall! This recipe has all the familiar flavors of pumpkin pie with all the fun of crème brûlée.


Scale

Ingredients

  • 8 large egg yolks
  • 1/2 cup pureed pumpkin
  • Scant ½ cup granulated sugar
  • ¼ tsp salt
  • 2 ½ cups heavy cream
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • Raw sugar

Instructions

  1. Preheat water bath to 175 degrees F using immersion circulator. This is a hot temperature for sous vide cooking: don’t forget to place a trivet under your container!
  2. Arrange 6 half pint sized mason jars with lids in good condition, lids off. Weck jars are also great!
  3. Whisk together all ingredients except the raw sugar. Mix until no solid parts of the yolk are visible.
  4. Evenly distribute the mixture between the 6 jars. Let sit until water is preheated to let bubbles on the top dissipate. 
  5. Place the undamaged lids on your jars. Close to “finger tight” (you should be able to easily unscrew with just your fingertips). Drop jars carefully into water. Jars should be completely submerged and you should see small air bubbles escaping the jars.
  6. Let cook for 1 hour. Remove mason jars to a towel on the counter to cool. Once cool to the touch, place in the refrigerator if not serving immediately. If serving immediately, place in an ice bath to continue cooling.
  7. When ready to serve, remove the lids. Spoon turbinado sugar on the top of each custard to create a thin, even layer. Use a small blow torch to caramelize the sugar.

Equipment

Vesta Precision

Buy Now →

Notes

You can make these up to 3 days before serving. Don’t add the sugar and caramelize until just about to serve.

Calories are an approximation.

Keywords: pumpkin creme brulee

Did you make this recipe?

Tag @aducksoven on Instagram

Filed Under: Dessert, Gluten Free, Holidays, Pie, Pumpkin, Sous Vide

Sous Vide Turkey Breast with Herby Filling

Posted on November 10, 2020 | Last updated on December 27, 2020 | By Chelsea Cole | Leave a Comment

Sous vide turkey breast is a delicious way to serve a smaller portion for Thanksgiving, or to get in a turkey dinner any time. Rolled with a delicious herby filling, this turkey breast is even better than the standard bird.

Sous vide turkey breast roast sliced on white platter with pink background

This post may contain affiliate links which won’t change your price but will share some commission.

Why should you cook a turkey breast instead of a full turkey?

  • You won’t have leftovers for the rest of your life
  • Cooking the dark meat and the light meat separately allows you to cook each better
  • Rolling it up with herby goodness in the middle makes for the tastiest turkey you’ll ever eat

Aaand why should you sous vide turkey breast?

  • You’re going to cook it perfectly. It won’t be overdone, it won’t be underdone: it’ll be literally perfect.
  • You can sous vide it in advance and just warm + finish before serving, freeing up the big day!
  • You keep your oven free for all of the other things

Convinced yet? Okay, let’s go!

Time and Temp for Sous Vide Turkey Breast

I recommend doing 145 degrees F for 4-6 hours. This makes for a juicy turkey breast with a traditional texture (well, a traditional texture if you’ve done it right ;)). If you like yours on the drier side, you can bump it up to 150 degrees F.

You’ll want to do 4-6 hours because this is a pretty big roast. Think 1 hour per inch of thickness, with some wiggle room. Don’t stress it too much.

What you need to make sous vide turkey breast

Good news: you don’t need anything too out of the ordinary! In terms of equipment, all you really need is an immersion circulator. I recommend Vesta Precision’s Imersa Elite.

You’ll also need some butcher’s twine!

Some nice to haves:

  • A vacuum sealer (I recommend Vesta Precision’s Vac n Seal Elite)
  • A designated container to keep your stock pot free (I like Everie containers)
  • A good skillet for searing (I like to use cast iron)

How to make sous vide turkey breast

The video is the easiest way to see how to butterfly, score, roll, secure, etc. so make sure to watch it!

 Start by making the herby filling. In a food processor, blend:

  • Sage
  • Thyme
  • Fennel
  • Red pepper flakes
  • Salt
  • Olive oil

Rub ingredients in food processor, rub processed

Remove the skin from the turkey breast using a super sharp pairing knife, then butterfly it so it lays flat. Score the inside of the turkey breast and rub it up with the herb mixture.

Scored turkey breast covered with rub

Roll it up and secure it with butcher’s twine. Vacuum seal it if you have a vacuum sealer. If not, add to a freezer zipper top bag and remove as much air as possible.

Rolled breast secured with butcher's twine, vacuum sealed breast

Then cook using sous vide at 145 degrees F for 4-6 hours. (Wondering what sous vide is? Learn more here!)

Sealed turkey breast cooking in water bath

Remove the bag from the water. At this point, you can refrigerate the turkey breast if you’ve cooked in it advance. When you’re ready to cook, put it on the counter about an hour beforehand to let it come to room temp.

Hang on to the juices and gelatin in the bag! It’s GREAT for gravy!

Pat the turkey SUPER dry with paper towels. Completely dry. Oh SO dry. This will allow you to get a better sear.

Sear in a nice and toasty skillet in butter until all sides are a deep golden brown. If you’re feeling feisty, you can also deep fry the whole roast.

Sous vide turkey breast roast sliced on white platter with pink background

Tips and Tricks for Sous Vide Turkey Breast

  • Can I freeze this?
    • Yes! I recommend freezing before after vacuum sealing and before sous viding. The herbs might get a little darker, but they’ll taste fine.
  • Other ideas to finish it:
    • Roast high heat (450 degrees F) until golden. An especially good option if you refrigerated after sous viding.
    • On the smoker! 150 degrees F for 3-5 hours.
    • Deep fry! Coat it in seasoned flour first.
  • Can I use the skin?
    • Yes! If the piece of skin is big enough, you can wrap the roast in it before securing with butcher’s twine. Alternatively, cook it in the oven at 425 degrees F on a piece of parchment until crispy and golden, and top slices of the breast with it.

What to serve with sous vide turkey breast

  • Cacio e pepe mashed potatoes
  • Perfect dinner rolls
  • Cauliflower gratin

Sous Vide Turkey Breast Recipe

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Sous Vide Turkey Breast with Herby Filling

  • Author: Chelsea Cole
Print
Pin

Description

Sous vide turkey breast is a delicious way to serve a smaller portion for Thanksgiving, or to get in a turkey dinner any time. Rolled with a delicious herby filling, this turkey breast is even better than the standard bird.


Scale

Ingredients

  • 1 whole boneless turkey breast
  • Kosher salt
  • 1/4 cup sage leaves
  • 2 tsp fresh thyme
  • 1 tbsp fennel seed
  • 1 tsp red pepper flakes
  • 1 tsp kosher salt
  • 2 tbsp olive oil
  • 1 tbsp butter for searing

Instructions

  1. Preheat water bath using immersion circulator to 145 degrees F.
  2. Prepare the turkey breast. Using a sharp pairing knife, remove the skin (you can save this and put it to use if you want!). Trim any fat. Butterfly the thick part of the breast so it lays flat. Score the inside of the turkey breast (see video for this process). Season both sides with kosher salt.
  3. In a food processor, add all remaining ingredients except butter and pulse until a paste is formed.
  4. Spread the paste all over the scored side of the turkey breast, rubbing it into all the nooks and crannies. Roll up the turkey breast and secure it with butcher’s twine (again, reference video for help with this!).
  5. If you have a vacuum sealer, add to vacuum seal bag and vacuum seal. If not, add to gallon sized zipper top freezer bag and remove as much air as possible.
  6. Cook in preheated water bath for 4-6 hours, then remove from the water bath. At this point, you can refrigerate until ready to serve if desired. If you choose to refrigerate, remove from the fridge one hour before serving.
  7. In a large skillet, melt the butter. Sear on all sides until deep golden brown.
  8. Slice and serve with gravy if desired.

Equipment

Vesta Precision

Buy Now →

Notes

  • Can I freeze this?
    • Yes! I recommend freezing before after vacuum sealing and before sous viding. The herbs might get a little darker, but they’ll taste fine.
  • Other ideas to finish it:
    • Roast high heat (450 degrees F) until golden. An especially good option if you refrigerated after sous viding.
    • On the smoker! 150 degrees F for 3-5 hours.
    • Deep fry! Coat it in seasoned flour first.
  • Can I use the skin?
    • Yes! If the piece of skin is big enough, you can wrap the roast in it before securing with butcher’s twine. Alternatively, cook it in the oven at 425 degrees F on a piece of parchment until crispy and golden, and top slices of the breast with it.

Keywords: sous vide turkey breast

Did you make this recipe?

Tag @aducksoven on Instagram

Filed Under: Chicken, Dinner, Fall, Gluten Free, Healthy, Holidays, Sous Vide, Whole30

Dark Chocolate Pumpkin Scones

Posted on October 26, 2020 | Last updated on December 9, 2020 | By Chelsea Cole | 1 Comment

Dark chocolate pumpkin scones are one of my favorite fall treats! A great breakfast or snack, enjoy them seasonally or year round. These scones are simple to make – no equipment or rest time needed – and bake up in just 15 minutes. Grab a cup of coffee and curl up with a couple of dark chocolate pumpkin scones on a cozy Sunday morning!

Pumpkin scones on plates on pink surface

I love making scones. I used to do it a lot more often. Around here you’ll find recipes for:

  • Pumpkin Cranberry Scones
  • Peanut Butter Chocolate Chip Scones
  • Brie and Fig Scones

And I really missed them! So I decided to make some pumpkin scones, given it’s October, but I also really wanted chocolate. Dark chocolate, to be specific. And so, these scones were born.

How to Make Dark Chocolate Pumpkin Scones

This recipe for these pumpkin scones is super simple. You don’t need any kind of mixer, there’s no rest time, and they bake in just 15 minutes. Even better: they’re best enjoyed warm, so you’ll have a freshly baked breakfast in no time.

Ingredients for pumpkin scones

Start by mixing together the dry ingredients:

  • Flour
  • Baking soda
  • Baking powder
  • Sugar
  • Salt
  • Cinnamon

Then cut in 1/4 cup cold butter that’s been diced.

Dry ingredients on left, butter cut into dry ingredients on right

Then stir in the wet ingredients:

  • Pumpkin
  • Milk

Stir until stirring isn’t really effective anymore, then use your hands to knead in the dry ingredients until there’s no flour hanging out on the edges of the bowl.

Then add the dark chocolate chunks, and knead them in until just combined. Split the dough into two even halves.

Finished dough on the left, split dough on the right

Place the halves onto parchment lined baking sheets and press into 6 inch discs. Cut each disc into 6 equal pieces but don’t separate the pieces. Brush with milk and sprinkle with raw sugar.

Dough discs on left, cut and milk washed dough discs on right

Then bake at 425 degrees F for 13-15 minutes, until edges are just golden brown and center is no longer doughy. You can test this by poking the center: if it springs back, the pumpkin scones are done.

Baked scones on pink surface

 

Dark Chocolate Pumpkin Scones Recipe

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Dark Chocolate Pumpkin Scones

★★★★★ 5 from 1 reviews
  • Author: Chelsea Cole
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 12 scones 1x
  • Category: Breakfast
  • Method: Baking
Print
Pin

Description

Dark chocolate pumpkin scones are one of my favorite fall treats! A great breakfast or snack, enjoy them seasonally or year round. These scones are simple to make – no equipment or rest time needed – and bake up in just 15 minutes.


Scale

Ingredients

  • 2 cups flour
  • ½ cup sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp pumpkin pie spice
  • ¼ cup cold butter, cubed
  • ¾ cup pureed pumpkin
  • 1/4 cup milk
  • 1/2 cup dark chocolate chunks
  • 1/4 cup milk (for spreading on top of scones)
  • 1 tbsp raw sugar

Instructions

  1. Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin spice.
  3. Cut the cold butter into the dry ingredients with a pastry cutter. If you don’t have one, you can use a fork or crumble the butter with the dry ingredients using your fingers.
  4. Mix in the pumpkin and milk with a spoon to start, then knead with your hands to incorporate all the dry ingredients. Add the dark chocolate chunks and knead chocolate is just distributed.
  5. Divide dough into two even pieces. Form each piece into a disc with a 6 inch diameter and place on the lined baking sheet. Cut each disc into six wedges (like a pizza) but don’t separate them.
  6. Brush the tops of the discs with milk and sprinkle the raw sugar.
  7. Bake for 13-15 minutes, or until edges are golden brown.

Notes

I get my dark chocolate chunks from Trader Joe’s.

Calories are an approximation.

These will freeze great! Reheat in the microwave.

Keywords: pumpkin scones

Did you make this recipe?

Tag @aducksoven on Instagram

Filed Under: Breakfast, Chocolate, Cookies, Dessert, Easy, Pumpkin, Snacks

Pumpkin Pop Tarts with Maple Icing

Posted on October 19, 2020 | Last updated on December 9, 2020 | By Chelsea Cole | Leave a Comment

Pumpkin isn’t just for dessert – here’s a fun way to make it a part of breakfast, too! These pop tarts have a pumpkin cream cheese filling and maple icing with just a sprinkle of sea salt to keep things interesting.

Pop tarts on a hot pink surface.

This post may contain affiliate links which won’t change your price but will share some commission.

When we think of sweet pumpkin things, we typically of desserts. No more! If we only get pumpkin things for a couple months out of the year, it’s going in everything, including breakfast.

I made homemade pop tarts (hand pies) for a client last month and it made me want to make all kinds of pop tarts, including this pumpkin variation!

The inside is a simple pumpkin, cream cheese, maple syrup mixture. The actually “tart” is simply puff pastry. For the icing, I actually used Trader Joe’s maple butter (OMG) but I’m gonna tell ya how to make a maple icing, too. And to round it all off, a sprinkle of Maldon Sea Salt Flakes. If ya know, ya know.

How to Make Pumpkin Pop Tarts

Pumpkin pop tart ingredients.

Here’s what you’ll need:

  • Pureed pumpkin
  • Cream cheese
  • Maple syrup
  • Pumpkin pie spice
  • Salt
  • Puff pastry sheets
  • An egg
  • Maple butter (or powdered sugar and maple syrup)
  • Flaky sea salt (like Maldon’s)

And here’s how ya do it!

Whip together the pumpkin and cream cheese, then fold in the maple syrup, pumpkin pie spice, and salt.

Pumpkin pop tart filling in a glass bowl.

Roll out the puff pastry sheets, then cut each one into 12 squares. Place a dollop of the pumpkin cream cheese mixture on 12 of the 24 squares.

Photo of cut puff pastry and another photo of cut puff pastry with dollops of pumpkin mixture.

Get a small bowl of water. Dip your finger in it and run it along the edges of the squares. Place a non-filled square on top of each filled square, then take a small fork, dip it in the water, and crimp the edges closed. Whisk an egg, then brush it over the top of each pop tart.

Sandwiched puff pastry pieces and egg washed puff pastry pieces.

Bake at 425 F for 14-17 minutes, until golden brown. Drizzle with maple butter and flaked sea salt, and ta da! Pumpkin pop tarts.

Photo of maple icing drizzle and photo of sprinkling sea salt.

Can I freeze the pop tarts?

Yes! Freeze them before the egg wash and baking. You can put the egg wash on and bake from frozen – just increase the cooking time by 8-10 minutes.

Pumpkin Pop Tarts Recipe

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Pumpkin Pop Tarts with Maple Icing

  • Author: Chelsea Cole
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 12 pop tarts 1x
  • Category: Breakfast
  • Method: Baking
Print
Pin

Description

Pumpkin isn’t just for dessert – here’s a fun way to make it a part of breakfast, too! These pop tarts have a pumpkin cream cheese filling and maple icing with just a sprinkle of sea salt to keep things interesting.


Scale

Ingredients

  • 1 cup pureed pumpkin
  • 8 oz cream cheese, softened
  • 1/4 cup maple syrup
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 2 puff pastry sheets
  • 1 egg
  • Trader Joe’s maple butter (or 1/2 cup powdered sugar, 2 tbsp maple syrup, and milk)
  • Flaky sea salt (like Maldon’s)

Instructions

  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Whip together the pumpkin and cream cheese until fluffy and light in color. Fold in the maple syrup, pumpkin pie spice, and salt.
  3. Flour a work surface and a rolling pin. Roll out the puff pastry sheets until about 16 inches long, then cut each one into 12 squares.
  4. Place a dollop of the pumpkin cream cheese mixture on 12 of the 24 total squares.
  5. Fill a small bowl with water. Dip your finger in it and run it along the edges of the filled squares. Place a non-filled square on top of each filled square, then take a small fork, dip it in the water, and crimp the edges closed.
  6. Whisk the egg in a small bowl, then brush it over the top of each pop tart.
  7. Bake at 425 F for 14-17 minutes, until golden brown.
  8. If you don’t have maple butter and are making maple icing, whisk together powdered sugar, maple syrup, and add milk 1 tbsp at a time until desired consistency is reach. It should be thin enough to drizzle but not too thin.
  9. Let pop tarts cool for 10 minutes, then drizzle with the maple butter or icing. Sprinkle with a little sea salt and serve.

Notes

Trader Joe’s maple butter makes the perfect icing for this!

You’ll have leftover pumpkin filling. Spread it on waffles, pancakes, or make cinnamon rolls.

Calories are an approximation.

Keywords: pumpkin pop tarts

Did you make this recipe?

Tag @aducksoven on Instagram

Filed Under: Breakfast, Cookies, Dessert, Easy, Fall, Pie, Pumpkin, Snacks

Pumpkin Seed Rice Krispie Treats

Posted on October 15, 2020 | Last updated on December 9, 2020 | By Chelsea Cole | Leave a Comment

Looking for a fun dessert to make with pumpkin seeds after you’ve finished pumpkin carving (or just because)? This is the ticket. These pumpkin seed rice krispie treats are so easy to make and only require 5 ingredients. You’ll love them!

Pumpkin seed rice krispie treats on parchment paper on yellow surface

I love pumpkin seeds. I love making them after carving pumpkins, I love eating storebought ones, I love them sweet, I love them salty.

But this year, I wanted a more creative way to use them than just eating them by themselves!

So, I added them to rice krispie treats.

Should I shell the pumpkin seeds?

If you buy them storebought, they’ll likely be shelled already. You’ll know if they’re smaller and green! They might be labeled as pepitas (they’re the same thing).

If you’re not using storebought seeds, then don’t worry about shelling. For a more consistent texture, you can chop up the pumpkin seeds, but there’s no reason to if you don’t want to.

If you’re roasting them yourself, make sure you get them thoroughly crunchy – a chewy seed would not be great for texture!

How to Make Pumpkin Seed Rice Krispie Treats

This recipe is extremely simple. You’re simply using the original recipe, but replacing 1 1/2 cups of Rice Krispies cereal with pumpkin seeds!

Photos of steps of making pumpkin seed rice krispie treats

Here are the basic steps:

  1. Melt butter
  2. Melt marshmallows
  3. Stir in cereal and pumpkin seeds
  4. Press into baking dish
  5. Sprinkle with pumpkin pie spice
  6. Cut and serve!

That’s it. Really!

What else can I make with pumpkin seeds?

I don’t have any other pumpkin seed recipes, but here are some from other awesome food bloggers!

  • Butternut Squash Curry Soup with Toasted Pumpkin Seeds
  • Gluten Free Pumpkin Spice Muffins
  • Chocolate Chai Cookies with Pepitas

But if you need a fun straight up pumpkin recipe, let me point you to my sous vide pumpkin pie 🙂

Pumpkin Seed Rice Krispie Treat Recipe

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Pumpkin Seed Rice Krispie Treats

  • Author: Chelsea Cole
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 minutes
  • Yield: 12 treats 1x
  • Category: Desserts
  • Method: No Bake
  • Cuisine: American
Print
Pin

Description

Looking for a fun dessert to make with pumpkin seeds after you’ve finished pumpkin carving (or just because)? This is the ticket. These pumpkin seed rice krispie treats are so easy to make and only require 5 ingredients. You’ll love them!


Scale

Ingredients

  • 3 tbsp butter⁠
  • 10 oz marshmallows⁠
  • 4 1/2 cups rice krispies cereal⁠
  • 1 1/2 cups roasted pumpkin seeds⁠
  • Pumpkin pie spice⁠

Instructions

  1. Melt butter over medium low heat. Add marshmallows and reduce heat to low. Stir until marshmallows have melted.⁠
  2. Remove from heat and add rice krispie cereal and pumpkin seeds. Stir until completely coated with marshmallow mixture.⁠
  3. Grease an 11″x7″ baking dish and line with parchment paper for easy removal.⁠
  4. Press rice krispie mixture into baking dish. Sprinkle with pumpkin pie spice. Let set up for at least an hour before cutting into squares.⁠

Notes

If you’re using storebought shells, get them pre-roasted.

If you’re using homemade pumpkin seeds, you might want to chop them up a bit.

If you’re roasting them yourself, make sure you get them thoroughly crunchy – a chewy seed would not be great for texture!

Keywords: pumpkin seeds

Did you make this recipe?

Tag @aducksoven on Instagram

Filed Under: Cookies, Dessert, Easy, Gluten Free

Sous Vide Leg of Lamb with Salsa Verde

Posted on October 6, 2020 | Last updated on December 27, 2020 | By Chelsea Cole | Leave a Comment

This sous vide leg of lamb recipe is perfect when you find yourself with a boneless leg of lamb. It’s a wonderful main dish to serve at holidays, but simple enough, with the help of sous vide, to have as a fancy weekend dinner. Serve with a lemony salsa verde and mashed potatoes for an incredible meal!

Leg of lamb on serving platter and sliced with salsa verde on pink background.

This post may contain affiliate links which won’t change your price but will share some commission.

Sous vide leg of lamb has been my enemy for a while. I bought one a few months ago and it’s been sitting in my freezer. It just felt so intimidating! But I finally took the plunge, and I’m so glad I did. I’d totally been overthinking it!

What to Look for in Leg of Lamb

Lamb has a reputation for being “gamey”, but that hasn’t been my experience. I think (nope, I know) it’s because I’ve been buying my lamb from a high quality source: Porter Road. Don’t skimp on when buying your boneless leg of lamb – save that for boneless skinless chicken breasts!

And on that note, yes: make sure your leg of lamb is boneless. If you’re buying direct from a butcher, they can do this for you. This makes it easier to handle and allows us to smother it with a delicious garlicky, herby mixture and roll it right up!

What do I need to make sous vide leg of lamb?

Fret not: this is a much simpler process than you are anticipating. I promise.

In terms of equipment, you’ll need:

  • Food processor or mortar and pestle
  • A heatproof container (could just be a large stockpot, but I love my Everie container)
  • An immersion circulator (I love the Vesta Imersa Elite)
  • It’s not necessary, but a vacuum sealer and bags makes things easier
  • Butcher’s twine

Ingredients for leg of lamb rub.

For the leg of lamb, you’ll need:

  • Boneless leg of lamb
  • Mustard seeds
  • Coriander
  • Cumin
  • Peppercorns
  • Kosher salt
  • Garlic cloves
  • Rosemary
  • Thyme
  • Olive oil
  • Ghee or butter for searing (I like ghee because it’s got the taste of butter but a higher smoking point. I get mine from Thrive Market.)

You can get loosey goosey with the dried herbs you happen to have on hand. Don’t have coriander? No biggie. Only have dried rosemary? Fine. Get creative! It’s hard to go wrong.

How to Prepare Sous Vide Leg of Lamb

Again, make sure your leg of lamb is boneless, and it should be butterflied, meaning it can lay flat!

Add all the ingredients except the lamb, ghee, and salsa verde ingredients to a food processor or use a mortar and pestle to grind them into a paste.

Season the leg of lamb liberally on both sides with kosher salt. Lay with the fat cap side down (you can trim this if you want) and score the top with a sharp pairing knife (this means dragging the knife across in diagonal lines both ways – watch the how to video to see how it’s done!).

Rub the herb mixture all over the scored side. Roll it up, and secure in place with butcher’s twine.

Butterflied leg of lamb spread with rub on cutting board.

Rolled leg of lamb secured with twine.

Vacuum seal the rolled leg of lamb or add to a gallon-sized zipper top bag and remove all the air. Add to a water bath preheated to 130 degrees F with an immersion circulator and cook for 3-5 hours.

Vacuum sealed leg of lamb.

Placing lamb in water bath with immersion circulator.

When done, remove from the water bath and bag. Pat super dry with paper towels. Get a cast iron skillet searing hot – as hot as possible – and add the ghee. Sear the leg of lamb on all sides until golden brown.

Seared leg of lamb on wood cutting board.

Remove the twine and slice. Top with salsa verde and serve!

Leg of lamb on serving platter and sliced with salsa verde on pink background.

What to do with Leg of Lamb Leftovers

I loooooved the leftovers almost more than the actual dish! I sliced the remaining leg of lamb super, super thinly and used it to make:

  • Sandwiches with pesto, confit tomatoes, and goat chese
  • Pitas with arugula, Mama Lil’s hot peppers, kalamata olives, hummus, and labneh
  • Hashes with potatoes, onions, garlic, peppers, and a fried egg

What to Serve with Leg of Lamb

When I think side dishes for leg of lamb, I tend to think holiday sides. Some ideas…

  • Cacio e Pepe Mashed Potatoes
  • Macaroni and cheese
  • Focaccia Bread
  • Brussels Sprouts with Rosemary Cream Sauce

Sous Vide Leg of Lamb Recipe

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Sous Vide Leg of Lamb

  • Author: Chelsea Cole
  • Prep Time: 20 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 12 servings 1x
  • Category: Dinner
  • Method: Sous Vide
Print
Pin

Description

This sous vide leg of lamb recipe is perfect when you find yourself with a boneless leg of lamb. It’s a wonderful main dish to serve at holidays, but simple enough, with the help of sous vide, to have as a fancy weekend dinner. Serve with a lemony salsa verde and mashed potatoes for an incredible meal!


Scale

Ingredients

For the lamb:

  • 3–5 pound boneless leg of lamb
  • 1 tbsp mustard seeds
  • 1 tbsp coriander
  • 1 tbsp cumin
  • 1 tsp peppercorns
  • 2 tsp kosher salt
  • 4 garlic cloves
  • Leaves of 1 rosemary sprig
  • Leaves of 2 thyme sprigs
  • 2 tbsp olive oil
  • Ghee or butter for searing

For the salsa verde (optional):

  • 1/4 cup chopped parsley
  • 1/2 tsp flaked sea salt
  • Juice of half a lemon
  • Zest of one lemon
  • 2 tbsp olive oil

Instructions

  1. Using your immersion circulator, preheat water bath to 130 degrees F.
  2. Add all the ingredients except the lamb, ghee, and salsa verde ingredients to a food processor or use a mortar and pestle to grind them into a paste.
  3. Season the leg of lamb liberally on both sides with additional kosher salt. Lay with the fat cap side down (you can trim this if you want) and score the top with a sharp pairing knife (this means dragging the knife across in diagonal lines both ways – watch the how to video to see how it’s done!).
  4. Rub the herb mixture all over the scored side. Roll it up, and secure in place with butcher’s twine.
  5. Vacuum seal the rolled leg of lamb or add to a gallon-sized zipper top bag and remove all the air. Add to preheated water bath and cook for 3-5 hours.
  6. When done, remove from the water bath and bag. Pat leg of lamb as dry as possible with paper towels.
  7. Get a cast iron skillet searing hot – as hot as possible – and add enough ghee to coat the skillet. Sear the leg of lamb on all sides until golden brown.
  8. Let the leg of lamb rest for a moment on the cutting board. Prep the salsa verde by mixing together all ingredients. Taste and adjust seasoning as desired.
  9. Remove the twine from the leg of lamb and slice into 1/2 inch slices. Top with salsa verde and serve!

Equipment

Vesta Precision

Buy Now →

Notes

Make sure your leg of lamb is boneless and butterflied. Your butcher can do this.

Only slice what you’ll want to eat immediately. For any leftovers, slice super, super thin – as thin as possible! It’s better in sandwiches this way.

Another great condiment: garlicky yogurt sauce. Saute garlic and onions in a little olive oil. Let cool, then mix into greek yogurt with a little salt.

Keywords: sous vide leg of lamb

Did you make this recipe?

Tag @aducksoven on Instagram

Filed Under: Beef, Lamb, and Game, Dinner, Fall, Gluten Free, Holidays, Sous Vide, Whole30

Harissa Glazed Salmon

Posted on September 15, 2020 | Last updated on December 27, 2020 | By Chelsea Cole | Leave a Comment

Harissa and salmon are such a lovely combination. I use honey to create a harissa glazed salmon that’s smoky, spicy, and sweet. Finished with a little lemon for that citrus hit, this salmon dish is a winner!

Harissa glazed salmon on parchment paper on baking sheet

What is harissa?

Harissa is a spicy, smoky paste that’s a staple in Middle Eastern and North African cooking. It’s made from spicy peppers, usually smoked, garlic, olive oil, spices like cumin, and sometimes a little lemon.

It’s bright, smoky flavor pairs perfectly with salmon!

My favorite harissa comes from everyone’s favorite grocery store, Trader Joe’s. You’ll find it by the spices and sauces!

How to Make Harissa Glazed Salmon in the Oven

Salmon on parchment paper on baking sheet, bowl of harissa, bowl of honey, bowl of salt

This recipe is really simple! There’s nothing we like better around here than an easy dinner.

Start by preheating your broiler to low heat.

Then, season salmon pieces liberally with kosher salt and drizzle with olive oil. Broil on low for 7 minutes.

While the salmon cooks, mix together harissa and honey in a small bowl.

Remove salmon from the oven and turn broiler to high. Spread the harissa honey mixture on to the salmon pieces. Return to oven and broil for another minute.

Spreading harissa mixture on salmon fillet

Squeeze fresh lemon over the salmon and serve! It’s really that simple.

How to Make Harissa Glazed Salmon Using Sous Vide

Want to use sous vide instead of the oven? No prob!

Preheat your water bath to 115 degrees F with your immersion circulator. Don’t have one? My favorite is Vesta’s Imersa Elite. Season salmon with salt and drizzle with olive oil, then add to a vacuum seal bag. Vacuum seal, then add to water bath and cook for 45 minutes to an hour.

Remove the salmon pieces from bag and pat dry. Cover with the harissa honey mixture, then broil under high heat for 1 minute or use a torch. Finish with fresh lemon.

What to Serve with Harissa Glazed Salmon

Looking for a delicious side dish? I’ve got you!

  • Air Fryer Sweet Potato Fries would be awesome dipped in extra glaze!
  • Cacio e Pepe Mashed Potatoes make a great side to salmon
  • How about Grilled Corn Salad to keep the summer vibes?
  • Cast Iron Skillet Cornbread is a winner!
  • or the classic side for this dish, Couscous

Harissa Glazed Salmon Recipe

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Harissa Glazed Salmon

  • Author: Chelsea Cole
  • Prep Time: 5 mins
  • Cook Time: 8 mins
  • Total Time: 13 minutes
  • Yield: 3-5 Servings 1x
  • Category: Seafood
  • Method: Sous Vide
Print
Pin

Description

Harissa and salmon are such a lovely combination. I use honey to create a harissa glazed salmon that’s smoky, spicy, and sweet. Finished with a little lemon for that citrus hit, this salmon dish is a winner!


Scale

Ingredients

  • 3–5 4 oz salmon fillets
  • Kosher salt
  • Olive oil
  • 3 tbsp harissa (I get it from Trader Joe’s)
  • 1 tbsp honey
  • Lemon wedges

Instructions

  1. To cook in the oven, preheat broiler under low. To cook sous vide, preheat water bath to 115 degrees F using an immersion circulator.
  2. Season salmon fillets with salt and drizzle with olive oil. If cooking sous vide, add to vacuum seal bag and seal. Cook in water bath for 45 mins – 1 hour. If cooking in oven, cook under broiler for 7 mins.
  3. While the salmon cooks, mix together honey and harissa in small bowl.
  4. When salmon fillets are done, remove from bag and pat dry if cooking sous vide. Remove from oven if not. Coat each fillet with the harissa honey mixture.
  5. Turn broiler to high heat. Place salmon fillets under broiler for 1 minute. Squeeze fresh lemon over the salmon fillets and serve.

Equipment

Vesta Precision

Buy Now →

Notes

If you want to do one large salmon fillet, increase oven time to 10 minutes.

Calories are an approximation.

Keywords: harissa glazed salmon

Did you make this recipe?

Tag @aducksoven on Instagram

Filed Under: Dinner, Easy, Gluten Free, Healthy, Seafood, Summer

Plum BBQ Sauce

Posted on September 8, 2020 | Last updated on December 9, 2020 | By Chelsea Cole | Leave a Comment

This recipe for plum barbecue sauce is a great way to use your fall bounty (or for anytime of year!). Spread this plum bbq sauce on ribs, grilled chicken, even veggies for the perfect grilling condiment.

Spreading plum bbq sauce on grilled chicken

My parents just moved to a new piece of property that has an orchard on it! We’re talking apples, walnuts, pears, cherries, and yes, plums. They’ve found themselves with more fruit than they can handle, but I’m happy to help them out.

While I love snack on all this fruit as is, I wanted to use more of it in one go, so I made this plum barbecue sauce! It’s now my go to sauce for anything I grill.

Plums on pink surface

Smoky, spicy, and a little sweet, this sauce goes with everything from ribs to grilled chicken. If you’ve got a smoker, you’re going to love pairing it with smoked meats!

Ingredients for Plum Barbecue Sauce

Plum bbq sauce ingredients on pink surface

This bbq sauce is made similarly to a traditional bbq sauce, just with a little less sweetener thanks to the addition of plums! All you need are…

  • tomato sauce
  • tomato paste
  • apple cider vinegar
  • maple syrup
  • molasses
  • dijon mustard
  • paprika
  • onion powder
  • garlic powder
  • salt
  • plums
  • chipotles in adobo

… and it’s really as simple as blending them up!

How to use Plum BBQ Sauce

I use this sauce just as I would any other barbecue sauce, but here are some of my favorite applications when it comes to meat:

  • Smoked boneless skinless chicken thighs
  • Ribs (try my Instant Pot Ribs!)
  • Sous Vide Brisket
  • … or Bacon Wrapped Oven Brisket

Some non-traditional ways I like to use this sauce:

  • Smoky black bean sweet potato lunch bowls
  • Breakfast sandwiches
  • As part of a dressing for a slaw
  • Also, put some of it on mac and cheese, you won’t regret it

Plum BBQ Sauce Recipe

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Plum BBQ Sauce

  • Author: Chelsea Cole
  • Prep Time: 5 mins
  • Cook Time: 0 mins
  • Total Time: 5 minutes
  • Yield: Appx 1 pint 1x
  • Category: Easy
  • Cuisine: Barbecue
Print
Pin

Description

This recipe for plum barbecue sauce is a great way to use your fall bounty (or for anytime of year!). Spread this plum bbq sauce on ribs, grilled chicken, even veggies for the perfect grilling condiment.


Scale

Ingredients

  • 15 oz tomato sauce
  • 6 oz tomato paste
  • 1/3 cup apple cider vinegar
  • 2 tbsp maple syrup
  • 1 tbsp molasses
  • 1 tbsp dijon mustard
  • 2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 cup pitted and sliced plums
  • 3–6 chipotles in adobo, depending on spiciness preference
  • 1 tbsp adobo sauce from can of chipotles in adobo

Instructions

  1. Add all ingredients to a food processor and blend until completely smooth.
  2. Taste and adjust. Add more salt if necessary, more chipotles to make it spicier, maple syrup to make it sweeter, or more apple cider vinegar if you prefer a more vinegary punch.
  3. Spread on your favorite grilled meats and use as a condiment as desired.

Notes

1/2 cup plums is approximately 6 small plums

Calories are approximate

Keywords: plum bbq sauce

Did you make this recipe?

Tag @aducksoven on Instagram

Filed Under: Beef, Lamb, and Game, Condiments, Dinner, Fall, Football, Fruit, Gluten Free, Healthy, Summer

Air Fryer Zucchini Fritters

Posted on September 1, 2020 | Last updated on December 9, 2020 | By Chelsea Cole | Leave a Comment

Skip the deep frying and enjoy these air fryer zucchini fritters! Crispy crunch on the outside, fluffy and tender on the inside, this air fryer zucchini recipe is the perfect side or appetizer. This recipe is vegetarian and could be made paleo with a few ingredient swaps!

Hand dipping air fryer zucchini fritter into sauce

Whenever I’ve tried to make zucchini fritters in the past, they were soggy, drenched in oil, and flavorless. No more! I’m obsessed with these zucchini fritters. They’re crunch on the outside, fluffy on the inside, and oh so good.

The air fryer gives them time to bake and puff up, while also letting the outside get thoroughly crisped and golden brown.

How to Make Air Fryer Zucchini Fritters

These zucchini fritters are super easy! All you need to make them:

  • Flour
  • Baking powder
  • Salt
  • Sugar
  • Milk
  • Egg
  • Canola Oil
  • Zucchinis
  • Panko bread crumbs

Air fryer zucchini fritter ingredients on yellow surface

Whisk together the dry ingredients, add the wet, then stir in the zucchini.

Combine the panko bread crumbs and salt, then roll balls of the zucchini mixture in the panko mixture. Place on a piece of parchment, then into the air fryer basket! Quick spritz of cooking spray, then air fry at 380 degrees F for 15 minutes, flipping once half way through.

 

Tips for Air Fryer Zucchini Fritter Success

  • After you grate the zucchini, arrange a colander in a large bowl. Place the zucchini on a cheesecloth, and twist the cloth to squeeze as much water out as possible. You want to get rid of all the water you can!
  • If you can swing it, refrigerating the batter before forming will make it so much easier!
  • Spray the fritters again with cooking spray when you flip them.

What to Serve with Air Fryer Zucchini Fritters

For dipping, I like to serve them with:

  • Chipotle lime mayo
  • A classic fry sauce
  • Ranch
  • Curry ketchup
  • Guacamole

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Air Fryer Zucchini Fritters

  • Author: Chelsea Cole
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 14 fritters 1x
  • Category: Easy
  • Method: Air Fryer
Print
Pin

Scale

Ingredients

  • 1 1/4 cup sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon white sugar
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 2 tbsp canola oil
  • 3 medium zucchini, grated (about 2 cups), liquid thoroughly drained
  • 1/2 cup Panko bread crumbs
  • 1 tsp kosher salt
  • Cooking spray
  • Chipotle lime mayo for dipping (optional)

 


Instructions

  1. In a medium bowl, mix together flour, baking soda, 1/2 tsp salt, and sugar.
  2. Add egg, milk, and canola oil and lightly mix. Add zucchini and mix thoroughly. If you have time, refrigerate this mixture for a half hour. It makes it easier to handle in the next steps!
  3. Combine Panko bread crumbs and remaining salt in a shallow bowl. Lay a piece of parchment paper that will fit in your air fryer’s basket on your work surface.
  4. Create 2 inch balls (they may not be perfectly spherical) from the zucchini mixture and roll in the panko mixture. Place on parchment paper, working in batches so they’ll fit in your air fryer in a single layer (I can do about 5 at a time).
  5. Preheat air fryer to 380 degrees F (you’ll cook for 15 mins). Once ready, pick up the parchment paper and place directly into the basket. Spray with cooking spray. Air fry for 15 minutes, flipping the fritters at 8 minutes.
  6. Serve with a dipping sauce like chipotle lime mayo.

Notes

Use a cheesecloth to make sure you get as much water out of the zucchini as possible

Cooking spray is optional

Batter can be made in advance, even frozen

Fritters can be frozen

Keywords: air fryer zucchini fritters

Did you make this recipe?

Tag @aducksoven on Instagram

 

Filed Under: Air Fryer, Appetizers, Bread, Easy, Healthy, Sides, Snacks, Veggies

Sous Vide Yogurt

Posted on August 4, 2020 | Last updated on December 27, 2020 | By Chelsea Cole | Leave a Comment

Homemade yogurt couldn’t be easier, especially when you use sous vide! I’ve developed a sous vide yogurt recipe that’s done entirely using sous vide, no stovetop.

Three pink bowls filled with yogurt and topped with fruit and granola

This post may contain affiliate links which won’t change your price but will share some commission.

Everyday I think of something new to do with sous vide.

I’ve recently gotten into cheese making and have been thinking about how so many elements of the process would benefit from sous vide. I decided to test that theory with yogurt up first!

There are lots of other recipes for sous vide yogurt out there, but my recipe is special. Those other recipes? They require you also use your stove top. That means dirtying more dishes, more hands on work, and it’s just annoying.

My sous vide yogurt recipe? It uses sous vide from start to finish. No stovetop, no other cooking methods period.

Why use sous vide to make yogurt?

Sous vide is the perfect method for making things like yogurt, sour cream, and cheese because you have to bring milk to such precise temperatures throughout the process.

It’s really difficult to control temperatures on the stove top – you’ll be way too low, then suddenly way too high and your milk is boiling and you’ve ruined it. Not so with sous vide!

What type of milk and yogurt should I use to make yogurt?

You only need two ingredients to make yogurt: milk and a starter yogurt. Once you’ve made your first batch, you can continue using that yogurt as your starter yogurt.

For the milk, get high quality, whole milk. If you’re in Portland or Seattle, I get amazing milk delivered from Milk Run.

For the yogurt, you need yogurt with live, active cultures. This is very important! Your homemade yogurt will have a similar texture as your starter yogurt, so use one you like the texture of. I used Nancy’s, which I also got from Milk Run. 

What equipment do I need to make sous vide yogurt?

Don’t worry, you don’t need much!

For your sous vide setup, you’ll need:

  • An Immersion Circulator (I love my Vesta Precision Imersa Elite!)
  • A heat proof container (I love Cambro containers)

Outside of that, you’ll need:

  • High quality whole milk
  • Yogurt with live, active cultures
  • A large jar
  • A food scale (we have had this one for like 6 years and have put it through the RINGER, highly recommend)

Optional but recommended:

  • Silicone oven gloves (to protect your hands when you dunk them in the hot water!)
  • Stainless steel whisk (the most sterile option, good when you’re dealing with bacteria!)
  • Thermometer (if you’re a perfectionist and want to check your temps as you go)

 

Yogurt, milk, empty glass jar, and food scale

How to Make Sous Vide Yogurt

There are a couple more steps than your typical sous vide cook, but for the most part this process is very hands off.

There are not set amounts of milk and yogurt. I created this recipe so you could make as much or as little yogurt as you want! That does mean there’s some math, though.

  1. Preheat your water bath to 180 degrees F.
  2. When your water bath is preheated, set your jar on a scale and make sure it’s zeroed out. Set it to grams. Pour milk until the jar is about 2/3 full. Make a note of how many grams of milk you added.
  3. Put the lid loosely on the jar and add to the water bath.  The water should go past the height of the milk but doesn’t need to cover the top of the jar (it’s okay if it does, though). Cook for 30 minutes at this temp.

Step by step of cooking milk

  1. Reduce the heat to 110 degrees F. To speed this up, add ice to the water bath. Once the water bath is 110 degrees F, let the milk sit in the water bath for 15 minutes.
  2. Multiply the number of grams of milk you added to the jar by .05. This is how many grams of yogurt you need to measure out.
  3. Remove the jar from the water bath and whisk in the yogurt. Return the lid, add back to bath, and cook for 5 hours at 110 degrees F.

Step by step of adding yogurt

That’s it! You’ve made yogurt! Well, I guess I’d definitely let it chill in the fridge for awhile before eating it, but you get it.

What to Make with your Sous Vide Yogurt

Top it with your favorites, like granola, fresh fruit, and honey, and enjoy it for breakfast or use it to make a sauce for your favorite dinners.

Three pink bowls filled with yogurt on white surface

  • Spiced Yogurt Chicken
  • Lemon Yogurt Cake with Grapefruit Icing
  • Coriander and Yogurt Chicken
  • Greek Meatballs with Feta Tatziki

Sous Vide Yogurt Recipe

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Sous Vide Yogurt

  • Author: Chelsea Cole
  • Prep Time: 15 mins
  • Cook Time: 5 hours 45 mins
  • Total Time: 6 hours
  • Yield: 4-6 servings
  • Category: Sous Vide
  • Method: Sous Vide
Print
Pin

Description

Homemade yogurt couldn’t be easier, especially when you use sous vide! I’ve developed a sous vide yogurt recipe that’s done entirely using sous vide, no stovetop.


Ingredients

Food:

  • High quality whole milk
  • Yogurt with live, active cultures

Equipment:

  • Immersion circulator
  • Food scale
  • Large jar

Instructions

  1. Preheat your water bath to 180 degrees F.
  2. When your water bath is preheated, set your jar on a scale and make sure it’s zeroed out. Set it to grams. Pour milk until the jar is about 2/3 full. Make a note of how many grams of milk you added.
  3. Put the lid loosely on the jar and add to the water bath.  The water should go past the height of the milk but doesn’t need to cover the top of the jar (it’s okay if it does, though). Cook for 30 minutes at this temp.
  4. Reduce the heat to 110 degrees F. To speed this up, add ice to the water bath. Once the water bath is 110 degrees F, let the milk sit in the water bath for 15 minutes.
  5. Multiply the number of grams of milk you added to the jar by .05. This is how many grams of yogurt you need to measure out using the food scale.
  6. Remove the jar from the water bath and whisk in the yogurt. Return the lid, add back to bath, and cook for 5 hours at 110 degrees F.
  7. Remove the jar from the water bath and put in your fridge. Refrigerate for at least 6 hours, until it’s chilled.

Equipment

Vesta Precision

Buy Now →

Notes

Use as high quality of milk as you can find.

Your yogurt will have a similar texture to your starter yogurt, so use one you enjoy.

Your starter yogurt MUST have live, active cultures in order for this to work.

Calories assume 730 grams of milk and 37 grams of yogurt with 6 servings.

Keywords: sous vide yogurt

Did you make this recipe?

Tag @aducksoven on Instagram

Filed Under: Breakfast, Gluten Free, Healthy, Sous Vide

Reuben Sandwich

Posted on July 13, 2020 | Last updated on December 9, 2020 | By Chelsea Cole | Leave a Comment

Reuben sandwiches are so easy and delicious to make at home, especially when you use homemade pastrami! Only 6 ingredients and about 5 minutes of your time until this deli favorite is on your table. This sandwich is a fun way to celebrate St. Patrick’s Day, or just eat year round!

Reuben sandwich over yellow backdrop

This post may contain affiliate links which won’t change your price but will share some commission.

I love a Reuben sandwich – it’s always one of the most tempting things on a pub or deli menu for me. Pastrami, sauerkraut, and thousand island dressing, not to mention melty Swiss cheese! It’s my dream sandwich.

Last summer, I made homemade pastrami for the first time and had several friends and family members over to help us eat it all in the form of a massive pile of Reuben sandwiches. Over and over I heard the words, “This is the best Reuben I’ve ever had.” High praise, if you ask me!

This sandwich is incredibly easy to make – don’t overthink it. I recommend doing your best to use the traditional ingredients I’ve laid out in this recipe, but if you have to stray, that’s okay.

Reuben Sandwich Ingredients

So, what goes on a Reuben sandwich? Just a few ingredients:

  • Rye bread. This seems like it might be hard to find, but most grocery stores have it! Bonus points if you can find it at a local bakery. If you’re in Portland, I got ours from Pirate Bread through Milk Run.
  • Butter.
  • Thousand Island Dressing. I get our favorite natural dressings from Thrive Market.
  • Sauerkraut. Also from Thrive Market!
  • Swiss cheese.
  • Pastrami! I have a tutorial for making homemade sous vide + smoked pastrami that is phenomenal. It is 100% worth the time and effort but it takes about 10 days… so I understand if you need to skip this process to get your Reuben fix quicker 🙂

How to Make a Reuben Sandwich

Butter the bread, layer the ingredients inside the sandwich, then griddle just like a grilled cheese! It’s really easy, what did I tell ya?

Layering of reuben sandwich ingredients

Reuben Sandwich Recipe

Want more recipes like this? Stay up to date by following me on Instagram: @aducksoven

If you do make this recipe, please rate it and leave it a review! It helps other awesome people like you find it, too.

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Reuben Sandwich

  • Author: Chelsea Cole
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 minutes
  • Yield: 1 serving 1x
  • Category: Sandwich
  • Cuisine: Irish
Print
Pin

Description

Reuben sandwiches are so easy and delicious to make at home, especially when you use homemade pastrami! Only 6 ingredients and about 5 minutes of your time until this deli favorite is on your table. This sandwich is a fun way to celebrate St. Patrick’s Day, or just eat year round!


Scale

Ingredients

  • 2 pieces rye bread
  • 1 tbsp butter
  • 1 tbsp Thousand Island Dressing
  • 3–4 oz pastrami
  • 3 tbsp sauerkraut
  • 2 slices Swiss cheese

Instructions

  1. Butter one side of each piece of the rye bread. Spread the Thousand Island Dressing on the other side of one of the pieces of bread. Layer the remaining ingredients on top of the dressing, ending with the other piece of bread, buttered side up.
  2. Heat a skillet over medium heat. Add the sandwich and cook just like a grilled cheese, until buttered sides of bread are browned and cheese is melted.

Notes

Cover the sandwich while cooking to help melt the cheese.

It’s a little trickier, but to avoid a soggy sandwich you can do the cheese first and spread the dressing onto the cheese.

Keywords: reuben sandwich

Did you make this recipe?

Tag @aducksoven on Instagram

 

Filed Under: Beef, Lamb, and Game, Dinner, Easy, Football, Lunch, Sandwich

Sous Vide Whole Chicken

Posted on June 23, 2020 | Last updated on December 24, 2020 | By Chelsea Cole | Leave a Comment

Sous vide is the best way to cook a whole chicken. You won’t have to worry that it’s underdone or raw in the middle and you won’t risk drying it out. This is the juiciest, most flavorful chicken you can make! Even better, you can sous vide it ahead of time and finish in the oven to serve. Sous vide makes serving a roasted chicken even easier.

Cooked whole chicken on white plate on pink background

This post may contain affiliate links which won’t change your price but will share some commission.

Okay, yes, I sous vide a lot of things. But I’m also a firm believer that not every cooking method is suitable for cooking every food (even if I really love that cooking method). There are things I’ve thought about cooking sous vide or even tried and decided it wasn’t the best method. And that’s okay.

But cooking a whole chicken sous vide? That’s definitely the best method.

Why cook a whole chicken sous vide?

Roasting a chicken has a reputation for being easy. Yes, the prep work is relatively limited, and there’s nothing tastier than a roasted chicken, but it’s not easy.

I consider myself to be a relatively experienced home cook, but I’ve roasted a chicken several times only to cut into it and discover it’s still raw in the center. Then I return it to the oven and overcook it. After everyone is an hour past being hungry and I’m stressed out.

Enter the magic of sous vide: it will always be cooked perfectly. Yes, it takes longer, but you can also sous vide way in advance and then finish in the oven to serve. The magic of the method!

How to spatchcock a chicken

In order to sous vide a chicken, you’ll want to spatchcock it so it can lie as flat as possible in the bag. What is spatchcocking, you ask? It’s when you cut out the back bone of the chicken. It sounds scary, but it’s not. You’ll want some sharp kitchen shears to do this well. You can also use a sharp pairing knife, but shears are easiest.

Step by step photos spatchcocking chicken with kitchen shears

Here’s a little video tutorial so you can see how it’s done!

Seasoning and time and temperature for sous vide whole chicken

You can really season the chicken however you’d like, but I’d highly recommend taking advantage of the cooking method and incorporating butter – it’ll essentially be a butter poached chicken. I don’t need to sell you on that right?

I mixed butter with kosher salt, garlic powder, and lots of Italian seasoning. After spatchcocking, I patted the chicken dry thoroughly with paper towels, then rubbed the butter mixture all over the chicken. This is easier if you’re chicken isn’t too cold, otherwise the butter will be difficult to spread.

Then vacuum seal the chicken (yes, you’ll need a fairly large bag). It’s okay if it gets squished up, just try to keep it as flat as possible.

After a lot of research on chicken cook temps and times, I went for 155 degrees F for 6 hours. If you’re chicken is super small, you could cut this to 5 hours. If it’s really large, you could go as long as 8 but it’s not necessary.

Seasoning and cooking time and temp for whole chicken

Finishing the sous vide whole chicken

When the chicken is done, you can either refrigerate it if you’re not ready to serve (I refrigerated it overnight) or move on to this step immediately. If you choose to refrigerate it, I recommend letting it sit on the counter for about 30 minutes to bring up the temp before finishing.

To finish, preheat your oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the bag and discard the liquid and gelatin (or save for a stock!) and place on the lined baking sheet.

Cook in preheated oven for 15-20 minutes, until skin is browned and crispy and chicken is heated through.

You could also finish this chicken on the grill! Since it’s already cooked and you’re just looking to crisp the skin, you’ll want to cook it over medium-high heat.

Cooked chicken on white plate on hot pink surface with chimichurri

More Sous Vide Info

Don’t have an immersion circulator or vacuum sealer yet? I’ve got you! Check out my Amazon Shop for all of my favorite sous vide products. For immersion circulators and vacuum sealers, I recommend Vesta Precision.

I also wrote a sous vide cookbook! Check out Everyday Sous Vide: It’s All French to Me. It’s filled with simple sous vide recipes to get you started (and hooked).

I’ve also created a sous vide 101 guide I’d love to share with you! I’ll send it right to your inbox:

 

 

Sous Vide Whole Chicken Recipe

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Sous Vide Whole Chicken

  • Author: Chelsea Cole
  • Prep Time: 15 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 6-8 servings 1x
  • Category: Chicken
  • Method: Sous Vide
  • Cuisine: American
  • Diet: Low Calorie
Print
Pin

Description

Sous vide is the best way to cook a whole chicken. You won’t have to worry that it’s underdone or raw in the middle and you won’t risk drying it out. This is the juiciest, most flavorful chicken you can make! Even better, you can sous vide it ahead of time and finish in the oven to serve. Sous vide makes serving a roasted chicken even easier.


Scale

Ingredients

  • 1 whole chicken
  • 1/4 cup butter, softened
  • 1 tbsp kosher salt
  • 2 tsp garlic powder
  • 1 tbsp Italian seasoning

Instructions

  1. Preheat water bath using immersion circulator to 155 degrees F.
  2. Spatchcock your chicken by removing the back bone with very sharp kitchen shears or a pairing knife. Remove the neck, loose skin, and any organs and discard or save for stock. Pat the chicken dry thoroughly with paper towels.
  3. In a small bowl, mix together the butter, kosher salt, garlic powder, and Italian seasoning.
  4. Rub the chicken all over with the butter mixture. Add to a vacuum seal bag and vacuum seal.
  5. Add the chicken to the water bath and cook for 6 hours.
  6. When it’s done cooking, you can refrigerate to serve later or prepare it to serve immediately.
  7. To finish, preheat your oven to 450 degrees F. Line a baking sheet with foil. Place the chicken on the lined baking sheet and cook for 15-20 minutes in preheated oven until skin is crispy and golden and chicken is heated through.

Equipment

Vesta Precision

Buy Now →

Notes

You can season this chicken with anything you’d like, but I highly recommend keeping the butter, or some other kind of fat, like olive oil.

The chicken is likely to float, so weigh it down with something like a ceramic plate.

You can also finish this chicken on the grill over medium-high heat.

Keywords: sous vide whole chicken

Did you make this recipe?

Tag @aducksoven on Instagram

Filed Under: Chicken, Dinner, Gluten Free, Healthy, Sous Vide, Whole30

Sous Vide and Smoked Brisket

Posted on June 2, 2020 | Last updated on December 27, 2020 | By Chelsea Cole | 1 Comment

Sous vide brisket will be the best brisket you’ve ever tasted. This recipe combines sous vide and smoke for traditional flavor and perfect texture.

Sliced brisket on wood cutting board

This post may contain affiliate links which won’t change your price but will share some commission.

My favorite combination of kitchen gadgets: my immersion circulator (for sous vide) and my smoker. Sous vide means I know that I’ll get the perfect texture, no question, and the juciest meat. My smoker gives my cooks that classic smoky bark I’m looking for when it comes to BBQ.

There is no question: this recipe takes effort and time. But it is WORTH IT. Believe me. 

What You Need to Make Sous Vide and Smoked Brisket

The food:

  • Obviously, you’ll need a brisket. I highly recommend getting your brisket from Porter Road. They have half and whole briskets for you to choose from. A half brisket will feed PLENTY of people.
  • Kosher Salt
  • Black Pepper
  • Pink curing salt. You can easily get this on Amazon.

Supplies:

  • Immersion circulator for sous vide – I highly recommend purchasing from Vesta Precision. I have three, yes three, of theirs, and love them all!
  • A vacuum sealer. This isn’t technically required, but it makes things much easier. Again, I can’t recommend the vacuum sealers from Vesta Precision enough!
  • A large container for the water bath. You could use a cooler – I like to use Cambro containers.
  • A smoker. We have the Green Mountain Grill Davy Crockett – it’s the perfect size for our tiny balcony 🙂

How to Make a Rub for Brisket

I wanted to keep this rub really simple and traditional, so mine contains only three ingredients:

  • 65 g kosher salt
  • 30 g black pepper
  • 7 g pink curing salt

If you cook or bake a lot, it’s worth getting a kitchen scale. It’s so much more accurate than measuring and frankly, easier!

Rub ingredients being added to yellow bowl

Then really rub it into the brisket. I’m talkin’ all the nooks and crannies.

Applying rub to brisket

Time and Temperature for Sous Vide Brisket

Vacuum seal your brisket after you’ve seasoned it super, super well.

Vacuum sealing brisket

Then drop it into the water bath at 155 degrees Fahrenheit for 36 hours. Long cooks like this tend to create air pockets in the bags, so make sure to weigh down the bag/s of brisket. I usually just use a ceramic dinner plate or bowl – don’t overthink it.

Immersion circulator set to 155 degrees for 36 hours

How to Smoke Sous Vide Brisket

After the brisket is done cooking in the sous vide bath, the best way to finish it is on the smoker (although the oven will work, too, if you don’t have a smoker). To avoid the meat getting tough, I like to smoke it low and slow at 150 degrees Fahrenheit for 6 hours.

Brisket on smoker

You’ll know it’s finished when it has a deep, even bark all over the surface! Then slice and serve.

Sliced brisket and pickles on wood cutting board

What to Serve with Sous Vide and Smoked Brisket

Looking for side dish ideas? Look no further!

  • Skillet Cornbread
  • Not Your Average Mac and Cheese
  • Cauliflower Gratin

Sous Vide and Smoked Brisket How-To Video

Sous Vide and Smoked Brisket Recipe

If you make this recipe and like it, please leave a rating and review. It means the world to me, and it helps other people find this recipe!

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Sous Vide and Smoked Brisket

★★★★★ 5 from 1 reviews
  • Author: Chelsea Cole
  • Prep Time: 10 mins
  • Cook Time: 42 hours
  • Total Time: 42 hours 10 minutes
  • Yield: 12 servings 1x
  • Category: Sous Vide
  • Method: Sous Vide
  • Cuisine: BBQ
Print
Pin

Description

Sous vide brisket will be the best brisket you’ve ever tasted. This recipe combines sous vide and smoke for traditional flavor and perfect texture.


Scale

Ingredients

  • Half Brisket (about 7 pounds)
  • 65 grams (1/4 cup) kosher salt
  • 30 grams (5 tsp) black pepper
  • 7 grams (1 1/4 tsp) pink curing salt

Instructions

  1. Preheat sous vide water bath to 155 degrees Fahrenheit.
  2. Combine salts and pepper in a small bowl. Rub thoroughly all over the brisket, getting into all the nooks and crannies.
  3. Vacuum seal the brisket. Add to water bath and cook for 36 hours.
  4. When finished, remove from water bath and vacuum seal bags. Pat dry thoroughly with paper towels.
  5. Preheat a smoker to 150 degrees Fahrenheit. Add the brisket and cook for 6 hours. It’s finished when there’s a deep bark all over the brisket.
  6. Slice into 1/2 inch slices and serve.

Notes

Long cooks tend to result in floating bags – weigh them down with a ceramic plate or bowl.

To finish in the oven, preheat oven to 425 degrees Fahrenheit and cook for 30-40 minutes, until outside is a deep brown.

Keywords: sous vide brisket

Did you make this recipe?

Tag @aducksoven on Instagram

Filed Under: Beef, Lamb, and Game, Dinner, Football, Gluten Free, Sous Vide

Air Fryer Hot Wings

Posted on May 12, 2020 | Last updated on December 9, 2020 | By Chelsea Cole | Leave a Comment

Hot wings cooked in the air fryer are amazing! Get crispy wings without all the oil using this method. This is the best air fryer hot wing recipe around, you’re going to love it!

Hot wings on white platter with bowl of blue cheese dip

This post may contain affiliate links which won’t change your price but will share some commission.

We are big fans of hot wings around here, regardless of the time of year. I switched from frying to oven baking a while ago, which works well, but it’s time consuming and the clean up is a huge pain.

Enter: the air fryer! Air fryer hot wings are so much easier to make, and more importantly, clean up after, than traditional frying or oven-baking. All you have to clean out is the basket, which is designed to be easy! No oil to dispose of or attempting to clean clingy chicken skin off a baking rack.

Which air fryer should I get?

I did a lot of research when I was choosing my air fryer. There are a bunch on the market and several that are well reviewed, but I ended up going with Instant Pot’s model and I’ve been really happy with it! It preheats so fast, is lightweight (although it is large), and the basket is incredibly easy to clean.

What time and temperature for air fryer hot wings?

To get that crispy skin we all want for our hot wings, you want to cook on the hotter side of things! 400 degrees F is typically the hottest an air fryer will get, and that’s the temperature we want. Cook air fryer wings at 400 degrees F for 20-25 minutes, until crispy and golden brown. At the 12 minute mark, you’ll want to remove the basket and flip all the hot wings for even cooking.

What type of wings should I use?

To make the type of wings you’d get at a restaurant, you do not want to get whole wings. Instead, you want to get “party wings”, where the drumette is separated from the flat. This way, you’ll make smaller, more manageable wings. It’s very difficult to eat a full sized wing covered in buffalo sauce!

How to Make Air Fryer Hot Wings

Start out by removing the hot wings from the their packaging and patting completely dry with paper towels or clean dish towels. Then add the wings to a large bowl and add cornstarch, kosher salt, and pepper. Toss to coat. We use cornstarch to get extra crispy skin!

Preheat your air fryer to 400 degrees F. Once it’s preheated, add the wings to the basket and spray with cooking spray. Toss to make sure they’re coated.

Cook for 12 minutes, then flip all the wings, and cook for another 8-12 minutes. There will be a lot of liquid in the bottom of the basket, so be careful when removing it.

Step by step for air fryer hot wings

To make the buffalo sauce, I stick with the classic recipe: Frank’s Red Hot and butter. We like things really spicy, so I add a few dashes of Tabasco Sauce.

Add the cooked wings to a large bowl, add the sauce, and toss to coat.

What should I serve with the air fryer hot wings?

I like to serve a variety of veggies and LOTS of blue cheese dip. This time, we went with sliced radishes and steamed broccoli florets. To make blue cheese dip, I simply combine sour cream, blue cheese crumbles, salt, and Italian seasoning. Easy!

Hot wings on white platter with blue cheese sauce

Air Fryer Hot Wings Recipe

Want more recipes like this?

  • Traditional Hot Wings
  • Chorizo and Pimento Cheese Stuffed Jalapeno Peppers
  • Queso Fundido
  • Instant Pot Ribs

If you make this recipe, I’d love for you to rate it and leave a review! This helps other people find it, too. And don’t forget to tag me on Instagram so I can give you a shout out: @aducksoven

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Air Fryer Hot Wings

  • Author: Chelsea Cole
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Air Fryer
  • Method: Air Fryer
  • Cuisine: American
Print
Pin

Description

Hot wings cooked in the air fryer are amazing! Get crispy wings without all the oil using this method. This is the best air fryer hot wing recipe around, you’re going to love it!


Scale

Ingredients

  • 20–25 party wings
  • 2 tbsp cornstarch
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • Cooking spray
  • 1 1/2 cups Frank’s Red Hot
  • 1/3 cup butter
  • Several dashes Tabasco (optional)

Instructions

  1. Preheat air fryer to 400 degrees F.
  2. Remove party wings from packaging and pat thoroughly dry with paper towels or a clean dish towel.
  3. Add wings to a large bowl and toss with cornstarch, salt, and pepper until evenly coated. I recommend just using your hands!
  4. Add wings to air fryer basket and spray with cooking spray. Toss and spray again.
  5. Add wings to air fryer and cook for 12 minutes. Flip all the wings, then cook for another 8-13 minutes, until crispy and golden brown.
  6. While the wings are cooking, add Frank’s Red Hot, butter, and Tabasco if using to a saucepan over low heat. Cook until butter is melted.
  7. When wings are done, add to a clean, large bowl. Pour sauce over the wings and toss until every wing is completely coated with sauce.
  8. Serve with veggies and blue cheese dip.

Notes

To make blue cheese dip, combine 1 cup sour cream, 1/4 cup blue cheese crumbles, 1 tsp Italian seasoning, and 1/2 tsp kosher salt.

To ensure the wings don’t stick to one another, you can remove the basket and shake every 4 minutes or so. Be careful: there will be lots of liquid in the bottom of the basket that will be hot.

Nutritional information is approximate.

Keywords: air fryer hot wings

Did you make this recipe?

Tag @aducksoven on Instagram

Filed Under: Air Fryer, Appetizers, Chicken, Dinner, Football, Gluten Free, Snacks

Banana Bread with Peanut Butter Streusel

Posted on April 29, 2020 | Last updated on December 9, 2020 | By Chelsea Cole | Leave a Comment

This recipe for banana bread with peanut butter streusel takes the classic loaf to a new level using a combination of peanut butter powder and creamy peanut butter.

Loaf of banana bread on white platter on pink surface

…

Read More

Filed Under: Bread, Breakfast, Snacks

Air Fryer Sweet Potato Fries

Posted on April 14, 2020 | Last updated on December 9, 2020 | By Chelsea Cole | Leave a Comment

This is a great recipe for sweet potato fries made in the air fryer with almost no oil, just a little olive oil! They come out crisp on the outside, tender on the inside. These air fryer sweet potato fries make a great side dish, or even just a snack. If you try this air fryer sweet potato fries recipe, please rate and review!

Sweet potato fries on platter with bowl of ketchup on yellow background

…

Read More

Filed Under: Air Fryer, Easy, Sides, Veggies

Mojo Chicken

Posted on March 14, 2020 | Last updated on December 27, 2020 | By Chelsea Cole | Leave a Comment

Mojo chicken is full of flavor thanks to orange, lime, jalapeno, and cilantro, blended together in a marinade! Make it sous vide or cook it in the oven and serve with rice and beans.

Mojo chicken on a white plate on a pink surface with cut up oranges and limes

…

Read More

Filed Under: Beef, Lamb, and Game, Chicken, Dinner

Golden Milk Snickerdoodles

Posted on February 25, 2020 | Last updated on December 9, 2020 | By Chelsea Cole | 2 Comments

A classic cookie dressed up with your favorite healing drink ingredients: Golden Milk Snickerdoodles! These cookies get amped up with an extra layer of spice and flavor thanks to the additions of turmeric and black pepper.

…

Read More

Filed Under: Cookies, Dessert, Snacks

Blood Orange and Mint Ricotta Toast

Posted on February 18, 2020 | Last updated on December 9, 2020 | By Chelsea Cole | 2 Comments

Ricotta toast is the new avocado toast! Mix ricotta with honey and mint, then top with gorgeous blood oranges for a filling breakfast or snack.

Blood Orange and Mint Ricotta Toast on yellow backdrop with Rustik oven bread in background

…

Read More

Filed Under: Breakfast, Dinner, Easy, Lunch

  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Interim pages omitted …
  • Go to page 17
  • Go to Next Page »

Primary Sidebar

Hi! I'm Chelsea.

I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night. I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. While some things have changed since I finished school, I still rely on simple recipes to produce fun, comforting food!

Learn More
Get my sous vide 101 guide
  • What's for dinner?

  • Recipe Type

  • Ingredients

  • Healthy

  • Technique

Footer

  • Blog
  • Recipe Index
  • Travel
  • About Chelsea
  • A Duck’s Oven Privacy Policy
  • Contact

Exclusive Member of Mediavine Food

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2021 A Duck's Oven on the Brunch Pro Theme