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home air fryer pressure cooker diy one-pot meals menu recent post friday, march 23, 2018 we're loving these sous vide cilantro lime shrimp tacos with an avocado cilantro cream sauce. cooking shrimp in a sous vide is a fool proof way to get perfect shrimp every time. ok, ok you're probably thinking, "what the heck is a sous-vide? i didn't come to this blog for a french lesson!" we'll, if you're reading this then you're about to get one! sous vide translates to under vaccum. essentially, a sous-vide is an appliance that keeps water circulating at a certain temperate. it is widely used in the restaurant world and recently has become more inexpensive for the home chef. food, usually protein or vegetable, is vacuumed sealed, then cooked low and slow. usually 1-7 hours. sous vide is not a quick technique. it's not for shortcuts. it is for the best textured meat and seafood i've ever had. the carrots were extra carroty and the perfect texture. disclosure: this is a sponsored post written by me for chefman. all opinions are 100% mine. when my chefman sous vide arrived, i was beyond excited. until now, i had only ever used one when i worked in kitchens years ago. my first test was steak, of course. no surprise, it was the best steak i've ever made. vacuum sealed simply with garlic, rosemary, salt, and pepper. after it was done i gave it a really quick sear on my cast iron. second test was carrots. that recipe is coming soon. they definitely deserve their own recipe because they were out of this world. third, and what really sealed the deal, were these perfectly tender cilantro lime shrimp, with a hint of jalapeno. i'll be the first to admit that my track record with shrimp isn't great. getting distracted for 1 minute is all it takes and i am the queen of getting distracted. with the sous vide, you simply drop the bag of shrimp in the water and set a timer. make sure to join our facebook group to share your favorite recipes and discuss pressure cooking and air frying in a fun community! www.facebook.com/groups/airfryerandpressurecookerrecipes/ the recipe box -- yield: 3 servings author: magdalena at print recipe pin it with image without image sous vide cilantro lime shrimp tacos with avocado cilantro cream sauce cooking shrimp in a sous vide is a fool proof way to get perfect shrimp every time. these cilantro lime shrimp tacos are a perfect fresh dinner. prep time: cook time: total time: ingredients: cilantro lime shrimp 1lb large shrimp, raw and peeled 1/2 jalapeno, diced small juice from 1/2 lime handful of cilantro, chopped (roughly 1/2 cup) 1 tablespoon honey pinch of salt avocado cilantro cream sauce 1/2 avocado 1/2 cup sour cream juice from 1 lime about one cup of fresh cilantro (leaves and stems are ok) 1/2 jalapeno 1 large clove garlic slaw 3 cups finely shredded cabbage 1 carrot, grated 1 clove garlic, minced 2 tb rice wine vinegar or (1 tb lime juice + 1tb honey) 2 tb mayonnaise salt and pepper to finish corn or flour tortillas fresh cilantro diced tomatoes instructions sous vide shrimp in a bowl, combine all cilantro lime shrimp ingredients. stir and divide into two vacuum sealer bags or ziplock freezer bags. make sure shrimp are arranged in a single layer. vacuum seal. set your sous vide device to 139° . when temperature is reached, drop shrimp in waterbath. cook for 15 minutes. avocado cilantro cream sauce place all ingredients for avocado cilantro cream sauce in a blender or food processor. blend for about 30 seconds or until smooth. slaw mix all slaw ingredients in a bowl. allow to sit for at least 15 minutes. i like to make this first, then prepare the rest of the recipe. stovetop: cilantro lime shrimp mix all ingredients for cilantro lime shrimp in a bowl. cover and let marinade for 15 minutes. heat a skillet on medium high, coat with a little oil or butter, and cook for about 2 1/2 minutes per side or until shrimp are pink. http://www.pressureson.net/2018/03/sous-vide-cilantro-lime-shrimp-tacos.html created using the recipes generator the recipe box -- 0 wednesday, february 28, 2018 these ham, egg, & cheese stuffed bagel bites are the bomb. so quick to make and perfect for busy weekday breakfasts . you can change up the filling to almost anything you'd like. i really love bagels, but i never buy them because i don't want to be tempted to eat that many carbs in one sitting. these easy filled bagels are lighter on carbs and also have protein and veggies! i made them steam bun style. the dough is rolled out with a rolling pin from edge to almost center. the reason for this is to keep the center a little thicker. it takes a little practice but it helps keep all of the goodness inside. you can also just press these into discs with your hands if you don't want to bust out the roller. closing up the bagel bombs is easy and you'll catch on after practicing on a few. just gather all of the edges to the center, pinching and twisting lightly until it feels sealed. you can pinch off any extra dough and use the scraps to make one more two more at the end! disclosure: this is a sponsored post written by me for chefman. all opinions are 100% mine. i tested these in both the oven and air fryer and found the results to be very similar, but the air fryer took about half the time to cook and pre-heating only took a few minutes. i use the chefman air fryer and love it. it's so easy to clean and comes out beautifully brown on top and bottom! make sure to join our facebook group to share your favorite recipes and discuss pressure cooking and air frying in a fun community! www.facebook.com/groups/airfryerandpressurecookerrecipes/ the recipe box -- yield: 16 bagel bombs author: magdalena at print recipe pin it with image without image air fryer and oven bagel bombs with ham, egg, & cheese these ham, egg, & cheese stuffed bagel bites are the bomb. so quick to make and perfect for busy weekday breakfasts. you can change up the filling to almost anything you'd like. prep time: 30 mins cook time: 15 mins total time: 45 mins ingredients: dough 2 1/4 cups ap flour 2 cups non-fat greek yogurt 1 tsp yeast 1 tsp salt 4 tsp baking powder filling 4 large eggs 1/2 c diced red pepper 4 sliced scallions 1 c diced ham 1 tb butter 1 cup shredded cheese, like cheddar or italian blend instructions mix the dough combine all the dry ingredients for the dough, stir to incorporate everything evenly. add greek yogurt and continue to stir until you have a crumbly mixture. knead into a ball. i do this inside the bowl and for about 45 seconds. let dough rest while you make the filling. make the filling in a non-stick fry pan, add the ham, onion, pepper and butter. turn heat on medium and saute for about 5 minutes. onions will just be starting to get brown. add in the eggs and scramble until the are just done. (don't go over, you don't want dry eggs!) remove from heat and add cheese. season to taste. shape the dough turn your dough out onto a floured surface. divide in half and roll each half into a cylinder shape. divide each of those into 8 pieces. i find it's easiest to keep cutting in half. you should have 16 total portions of dough. take one portion of dough, dust with flour and flatten a bit with your hand. then using your rolling pin, roll starting from the edges and working your way towards the center. try to keep the center thicker than the edges. each disc should be about 3" across. fill and close the bagel bombs add 1 tb of filling to the center of each disc. gather the edges and bring to the center. pinch together and twist gently. keep doing this until it feels closed up and secure. you can pinch off any excess dough and use that at the end to make extra bagel bombs. brush with egg wash and top with sesame, poppy, and kosher salt. (or whatever you'd like!) oven method place in a pre-heated oven 350° and bake for 25 minutes. for better rise and extra chewiness, spray the tops with water right before cooking. air fryer pre-heat airfryer to 320° and cook for 15 minute

URL analysis for pressureson.net

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http://www.pressureson.net/2018/02/air-fryer-coconut-shrimp-w-sweet-chili.html#comment-form
http://www.pressureson.net/search/label/sous%20vide
http://www.pressureson.net/search/label/dessert
http://www.pressureson.net/search/label/breakfast
http://www.pressureson.net/2017/02/no-knead-overnight-bread.html
http://www.pressureson.net/search/label/airfryer
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Whois Information

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Domain Name: PRESSURESON.NET
Registry Domain ID: 2099817283_DOMAIN_NET-VRSN
Registrar WHOIS Server: whois.google.com
Registrar URL: http://domains.google.com
Updated Date: 2018-02-23T02:39:08Z
Creation Date: 2017-02-22T20:16:27Z
Registry Expiry Date: 2019-02-22T20:16:27Z
Registrar: Google Inc.
Registrar IANA ID: 895
Registrar Abuse Contact Email: [email protected]
Registrar Abuse Contact Phone: +1.8772376466
Domain Status: ok https://icann.org/epp#ok
Name Server: NS-CLOUD-C1.GOOGLEDOMAINS.COM
Name Server: NS-CLOUD-C2.GOOGLEDOMAINS.COM
Name Server: NS-CLOUD-C3.GOOGLEDOMAINS.COM
Name Server: NS-CLOUD-C4.GOOGLEDOMAINS.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
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  REGISTRAR Google Inc.

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  SERVER net.whois-servers.net

  ARGS domain =pressureson.net

  PORT 43

  TYPE domain

DOMAIN

  NAME pressureson.net

  CHANGED 2018-02-23

  CREATED 2017-02-22

STATUS
ok https://icann.org/epp#ok

NSERVER

  NS-CLOUD-C1.GOOGLEDOMAINS.COM 216.239.32.108

  NS-CLOUD-C2.GOOGLEDOMAINS.COM 216.239.34.108

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  NS-CLOUD-C4.GOOGLEDOMAINS.COM 216.239.38.108

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