Crispy Fried Green Beans (Video)

We went out to a nice dinner with our wonderful friends, Pete and Terry to the Redstone American Grill, which I believe is a chain restaurant. It was there that I encountered this tasty gem of a recipe, and I was determined to recreate it, so that’s what I did! Theirs came with a Lemon Garlic Aioli, and I found a great recipe for that one, Maya over at Wholesum Yum. You can learn more about Maya here, I’m very excited to check out her recipes, as many of them are keto friendly!

Our Flex+ Multi-Prep Set is what I used to make the aioli, besides being an amazing multi-use product, it’s also on sale this month!! Here’s some info:

3 Cordless Prep Tools in One

Slicing, chopping, grating, pureeing, emulsifying, mixing, and blending doesn’t have to be time-consuming or frustrating. With the Flex+, you get three complete cordless, time-saving prep tools in one: an immersion blender, 6-cup (1.5-L) food processor, and a hand mixer, so you can quickly, effortlessly, and safely whip up whatever you’re making, anytime, anywhere.

Just click the power handle to one of the attachments, choose a blade (food processor) or beaters/whisks (hand mixer), pop on one of the batteries, and you’re ready to go. We’ve included two rechargeable batteries to give you about 60 minutes of total run time.

The power handle has push-button control for comfortable one-handed operation. Five speeds (three for the hand mixer) easily adjust during use for flexibility and control. Indicator lights show how much battery life is left and the speed you’re using. A safety lock prevents the Flex+ from accidentally turning on.

Immersion Blender

Big jobs or small, its slim size, stainless blade, and cookware-safe design means you control the texture of the foods you blend. You’ll enjoy smooth soups and gravies, and all kinds of sauces such as pesto, tomato, chimichurri, barbecue, dressings, marinades, mayonnaise, milkshakes, and smoothies. It includes a blending container to make homemade mayonnaise and dressings in under two minutes.

6-cup (1.5-L) Food Processor

Get fresh flavor in a flash without breaking a sweat. Choose one of the three blades based on what you’re making. The multiuse blade can cut foods to the size and texture you want, even purees. The grating blade is reversible so you can coarsely or finely grate fresh ingredients in no time. The slicing blade slices and shaves veggies for salads and sautes, potatoes and zucchini for gratins, and apples or any firm produce. (Please note, the slicing blade won’t slice cheese.)

Hand Mixer

A baker’s and breakfast maker’s best friend. Mix, beat, incorporate, and whip together eggs, batters, meringues, mashed potatoes, whipped cream, frothy egg whites, and more. Includes two beaters and two whisks.

I also LOVE our Lemon Garlic Rub, besides veggies, I use it on chicken and fish, it’s really terrific and adds a ton of flavor to your foods.

Give these links a tap to learn more, and get yours today: https://bit.ly/flexplusmn https://bit.ly/lemongarlicrubmn

Let’s jump right in!

Ingredients

  • 1.5 pounds fresh green beans
  • 1 cup Italian Breadcrumbs
  • ¾ cup grated Parmesan Cheese
  • 1 teaspoon Lemon Zest
  • 1 tablespoon Lemon Garlic Rub
  • 3 tablespoons flat Italian parsley, chopped
  • 1 cup all-purpose flour
  • 2 eggs
  • Oil for frying

Lemon Garlic Aioli

  • 1egg
  • 4 cloves of garlic, pressed
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh Lemon juice
  • ¼ teaspoon kosher salt
  • 1 cup Extra-Virgin Olive Oil

Instructions

Blanch green beans by cooking for two minutes in a pot of salted boiling water.  Prepare an ice bath; remove green beans from boiling water and plunge into ice bath for 5 minutes. Drain, and set aside.

In one coating tray, combine breadcrumbs, cheese, zest. Lemon Garlic Rub and chopped parsley, stirring to mix well. In another tray, place the flour, and place the eggs in the last tray, whisking to combine.

Dip the green beans first in the flour, then the egg, then the breadcrumb mixture.

Heat oil to 350⁰ F/177⁰ C.  Add Green Beans, cook 4 minutes or until golden brown; remove from pan, and drain on board or plate lined with paper towels.

Lemon Garlic Aioli

Add all ingredients in the order that they appear to a large jar or container, without stirring.  Using an immersion blender, gently bring it into the container, touching the bottom and begin to process.  Once the ingredients become thick, you may then slowly move the immersion blender up and down to finish the aioli. If preparing ahead of time, cover and chill until ready to serve.

Serve green beans immediately with the aioli.

That’s it!  Please let me know if you try these recipes, and also, what you might serve instead of the aioli, I would love to hear from you.

Let’s make great food together!

Heads up – these items are on sale this month only!! Click here to get yours today!

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Crispy Fried Green Beans

Crispy fried green beans, coated with Parmesan, Italian bread crumbs and our delicious Lemon Garlic rub, then fried to a perfectly crunchy finish! I dipped mine in an amazing Lemon Garlic Aioli, recipe courtesy of @wholesomeyum. They're the perfect appetizer or even side dish!!
4.67 from 3 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 4 servings
Calories 877 kcal

Ingredients
  

  • 1.5 lbs fresh green beans
  • 1 cup Italian breadcrumbs
  • ¾ cup grated Parmesan cheese
  • 1 tsp lemon zest
  • 1 tbsp Lemon Garlic Rub
  • 3 tbsp Flat Italian parsley, chopped
  • 1 cup all-purpose flour
  • 2 eggs
  • oil for frying

Lemon Garlic Aioli

  • 1 egg
  • 4 cloves garlic, pressed
  • 1 tsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • ¼ tsp kosher salt
  • 1 cup Extra-Virgin Olive Oil

Instructions
 

  • Blanch green beans by cooking for two minutes in a pot of salted boiling water.  Prepare an ice bath; remove green beans from boiling water and plunge into ice bath for 5minutes. Drain, and set aside.
  • In one coating tray, combine breadcrumbs, cheese, zest.Lemon Garlic Rub and chopped parsley, stirring to mix well. 
  • In another tray, place the flour, and place the eggs in the last tray, whisking to combine.
  • Dip the green beans first in the flour, then the egg, then the breadcrumb mixture.
  • Heat oil to 350⁰ F/177⁰ C.  Add Green Beans, cook 4 minutes or until golden brown; remove from pan, and drain on board or plate lined with paper towels.

Lemon Garlic Aioli

  • Add all ingredients in the order that they appear to a large jar or container,without stirring.  Using an immersion blender, gently bring it into the container, touching the bottom and begin to process.  Once
    the ingredients become thick, you may then slowly move the immersion blender up and down to finish the aioli. If preparing ahead of time, cover and chill until ready to serve.
  • Serve green beans immediately with the aioli.

Nutrition

Calories: 877kcalCarbohydrates: 60gProtein: 19gFat: 64gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 42gTrans Fat: 0.01gCholesterol: 99mgSodium: 934mgPotassium: 563mgFiber: 7gSugar: 8gVitamin A: 1767IUVitamin C: 29mgCalcium: 313mgIron: 6mg
Keyword appetizer, green beans
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Tomato Sauce With Onion and Butter – Marcella Hazan (Video)

Silky-smooth, this amazing tomato sauce only uses four ingredients, what could be easier? You’ll definitely want to add this meal to your family’s dinner rotation!

This is the second recipe I am featuring from the magnificent Marcella Hazan.  You can see the first recipe by clicking here.  Today’s recipe is great because it is so simple and yet, so silky and delicious.  Also, it’s very hands off once everything is in the pan, and with school starting soon, we all need our hands free for the little ones!

I am using our Enameled Cast Iron Skillet with Lid for this recipe, here’s some info about it:

Braising Pan and Skillet in One

Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, saute, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor.

This classic gray skillet has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. With the durability of cast iron comes a certain weightiness. But not to worry—this skillet has two sturdy handles to help you lift and carry dishes from the oven right to your dinner table. Plus, cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready.

Click here to get yours today, or to learn more.

Let’s jump right in!

Ingredients

  • 2 cups canned imported Italian San Marzano tomatoes
  • 5 tablespoons butter
  • 1 medium onion, peeled and cut in half
  • Salt to taste

Instructions

Peel and cut onion in half. 

Add tomatoes to skillet, along with butter, onion, and salt.  Simmer uncovered for 45 minutes, stirring occasionally. 

Mash tomatoes with the back of a wooden spoon. Taste and correct for salt.  Serve over pasta, garnish with chopped parsley and freshly grated cheese, if desired.

That’s it!  This recipe is just one of my many favorites from Marcella Hazan, and I hope that you’ll give it a try.  Let’s make great food together!

Heads up – these items are on sale this month only!! Click here to get yours today!

Tomato Sauce With Onion and Butter

Silky-smooth, this amazing tomato sauce only uses four ingredients, what could be easier? You’ll definitely want to add this meal to your family’s dinner rotation!
5 from 3 votes
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 105 kcal

Ingredients
  

  • 2 cups canned imported Italian San Marzano tomatoes
  • 5 tbsp butter
  • 1 onion, peeled and cut in half
  • salt, or to taste

Instructions
 

  • Peel and cut onion in half. Add tomatoes to skillet, along with butter, onion, and salt.  Simmer uncovered for 45 minutes, stirring occasionally.  Mash tomatoes with the back of a wooden spoon. Taste and correct for salt.  Serve over pasta.

Nutrition

Calories: 105kcalCarbohydrates: 5gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 25mgSodium: 190mgPotassium: 180mgFiber: 1gSugar: 3gVitamin A: 386IUVitamin C: 9mgCalcium: 32mgIron: 1mg
Keyword tomato sauce
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Mint Chocolate Chip Ice Cream – Chew Out Loud (Video)

Creamy and delicious, this easy six-ingredient mint chocolate chip ice cream is perfect for a hot summer’s day – or anytime!!

The first time I tried to make mint chocolate chip ice cream was a bit of a disaster, but also a good lesson for everyone who tries a new recipe.  Making sure that you have all of the ingredients is so important, but also making sure that you have the right ingredients can be helpful as well.  You see, the recipe I had at the time called for mint extract and some fresh mint.  I picked up spearmint extract and leaves, not thinking at ALL about the taste difference!  Mint is mint, right?  WRONG.  I do not like spearmint – at all – so I gave up and went back to the store and bought myself a HUGE container of Mint Chocolate Chip ice cream instead.

That was many years ago, but I never made any attempt at this again, until this week. I tried this wonderful recipe from Amy at Chew Out Loud, and it was so easy and incredibly delicious!  You can learn more about Amy here. I will absolutely be heading back there; all of her recipes look amazing!

For this recipe, I used our Ice Cream Maker, of course!  Here’s some info for you:

Our compact Ice Cream Maker lets you create your favorite frozen treats any time you want. Use fresh, natural ingredients to mix up smooth, custom-flavored ice cream, custard, frozen yogurt, sorbet, sherbet, and even frozen drinks. You’ll taste the quality—homemade ice cream is smoother, richer, creamier, and less expensive than store-bought. Just push a button to set the timer, add your ingredients, and you’ll have a frozen treat in 45 minutes or less—you can even peek through the clear lid to see it come together! Cover the bowl with the stretchy silicone lid to store it for later.

Details

  • Includes a bowl, electric lid with paddle, and stretch-fit lid.
  • Compact design takes up less space so it’s easy to use and store.
  • Set the timer for 5 to 40 minutes.
  • Makes up to 1 quart of ice cream—or eight ½-cup servings.
  • Includes a Basic Vanilla Ice Cream recipe.

Click here to get yours today!

This recipe uses 5-6 ingredients, one of which is green food coloring. While I used it this time, I personally prefer not to use food coloring in recipes.  You can definitely leave it out, if you prefer.  Let’s jump right in!!

Ingredients

  • 1 cup whole milk
  • 2 cups heavy cream
  • ¾ cup granulated sugar
  • 2 teaspoons pure peppermint extract, or to taste
  • 2-3 drops of green food coloring (optional)
  • 4-ounces semisweet chocolate, chopped

Instructions

Please be sure to freeze your ice cream maker base for at least 24 hours prior to using.

Pour milk, heavy cream and sugar into a bowl, mix well until sugar is dissolved. 

Add in peppermint extract and green food coloring, if using, and stir well until combined.  Cover and chill 30 minutes or until temperature reaches 45⁰ F/7⁰ C.

Meanwhile, chop the semisweet chocolate.

MAKE ICE CREAM

Remove the bowl of the Ice Cream Maker from the freezer and attach the assembled clear lid to the bowl.  Set the timer for 30 minutes. Once the paddle starts rotating, pour the mixture into the bowl. During the last minute of churning, pour the chopped chocolate through the shoot.

When the timer has ended, Remove the paddle from the bowl and serve immediately, or cover and let ice cream harden, if desired.

That’s it!  Please let me know if you give this a try, and be sure to go over to visit Amy at Chew Out Loud.  Let’s make great food together!

Heads up – these items are on sale this month only!! Click here to get yours today!

Mint Chocolate Chip Ice Cream

Creamy and delicious, this easy six-ingredient mint chocolate chip ice cream is perfect for a hot summer’s day – or anytime!!
4.67 from 3 votes
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Dessert
Cuisine American
Servings 10
Calories 302 kcal

Ingredients
  

  • 1 cup whole milk
  • 2 cups heavy cream
  • ¾ cup granulated sugar
  • 2 tsp pure peppermint extract
  • 2-3 drops green food coloring optional
  • 4 oz semisweet chocolate, chopped

Instructions
 

  • Please be sure to freeze your ice cream maker base for at least 24 hours prior to using.
  • Pour milk, heavy cream and sugar into a bowl, mix well until sugar is dissolved. 
  • Add in peppermint extract and green food coloring, if using, and stir well until combined.  Cover and chill 30 minutes or until temperature reaches 45⁰ F/7⁰ C.
  • Meanwhile, chop the semisweet chocolate.
  • Remove the bowl of the Ice Cream Maker from the freezer and attach the assembled clear lid to the bowl. Set the timer for 30 minutes. Once the paddle starts rotating, pour the mixture into the bowl. During the last minute of churning, pour the chopped chocolate through the shoot.
  • When the timer has ended, Remove the paddle from the bowl and serve immediately, or cover and let ice cream harden, if desired.

Nutrition

Calories: 302kcalCarbohydrates: 23gProtein: 3gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 57mgSodium: 23mgPotassium: 148mgFiber: 1gSugar: 22gVitamin A: 745IUVitamin C: 0.3mgCalcium: 69mgIron: 1mg
Keyword ice cream
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Shrimp Ceviche – The Suburban Soapbox (Video)

Fresh shrimp with ALL the veggies, immersed in an easy citrus marinade, creates a delicious addition to your summertime lunch or dinner!! For this dish, I started from the recipe I found from Kellie over at The Suburban Soapbox. You can learn more about Kellie here, I did note that she is self-taught, like me, only most likely a LOT more experienced. I am looking forward to checking out more of her recipes!

I started with this recipe as the base, but I did make several changes – I did NOT cook the shrimp first, as I have made a similar dish in the past, and never found the extra step necessary, as the citrus marinade “cooks” the shrimp. You most definitely could boil the shrimp first, if you prefer, I just did not feel it was necessary for our family. The two other “changes” were simply omissions – my store did not have jicama (they usually do, just not today), and I ran out of avocados. In place of the jicama and avocado, I added an English Cucumber I had, which was perfect for this recipe. That being said, I think both the jicama and avocado would have made this dish even more scrumptious!

Speaking of citrus, I used my beloved Citrus Press to juice the lemon, lime and orange for this recipe. It’s so easy to squeeze juice from lemons, limes and small oranges with our Citrus Press. It’s made of a durable coated aluminum that won’t discolor or rust. Just put the fruit in cut-side down, squeeze the handles, and out comes every last drop of juice. If you haven’t noticed, I use this EVERY single day. Click here to get yours today!

Okay, let’s jump right in!

Ingredients

  • 1-pound fresh shrimp, peeled and deveined
  • ¼ cup fresh lemon juice
  • ¼ cup fresh lime juice
  • ½ cup fresh orange juice
  • 4 plum tomatoes
  • 1 medium English cucumber, diced
  • 2 jalapeño s
  • ½ cup fresh cilantro, chopped
  • ¼ diced red onion
  • Kosher salt and black pepper, to taste

Instructions

Dice cucumber; slice tomatoes in half, and scoop out seeds, then dice.  Remove seeds from the jalapeños, and dice. Finely dice red onion.

Juice Lemon, lime and orange.

Combine shrimp*, tomatoes, cucumbers, jalapeños, cilantro, red onion, and all of the juices into a bowl, stirring very well to combine.  Please be sure that the shrimp is covered in the marinade. *PLEASE NOTE: If you prefer, you may cook the shrimp prior to adding to this recipe. 

Chill approximately 15-20 minutes to allow the shrimp to “cook” in the marinade juices.

Serve with tostadas or tortilla chips.

That’s it!  We really enjoyed this recipe, and I am looking forward to trying it again once I have some jicama and avocado on hand.  Please let me know if you give this a try, or if you have a different recipe that you use for ceviche.  I would love to hear from you, let’ make great food together!

Heads up – these items are on sale this month only!! Click here to get yours today!

This image has an empty alt attribute; its file name is sale-768x1024.jpg

Shrimp Ceviche

Fresh shrimp with ALL the veggies, immersed in an easy citrus marinade, creates a delicious addition to your summertime lunch or dinner!!
5 from 3 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer
Cuisine Mexican
Servings 4 servings
Calories 143 kcal

Ingredients
  

  • 1 lb fresh shrimp, peeled and deveined
  • ¼ cup fresh lemon juice
  • ¼ cup fresh lime juice
  • ½ cup fresh orange juice
  • 4 plum tomatoes, seeds removed, diced
  • 1 medium English Cucumber, diced
  • 2  jalapeños, seeds removed, diced
  • ½ cup cup fresh cilantro, chopped
  • ¼ cup diced red onion

Instructions
 

  • Dice cucumber; slice tomatoes in half, and scoop out seeds,then dice.  Remove seeds from the jalapeños, and dice. Finely dice red onion.
  • Juice Lemon, lime and orange.
  • Combine shrimp*, tomatoes, cucumbers, jalapeños, cilantro, red onion,and all of the juices into a bowl, stirring very well to combine.  Please be sure that the shrimp is covered in the marinade. 
    *PLEASE NOTE: If you prefer, you may cook the shrimp prior to adding to this recipe. 
  • Chill approximately 15-20 minutes to allow the shrimp to “cook” in the marinade juices.
  • Serve with tostadas or tortilla chips.

Nutrition

Calories: 143kcalCarbohydrates: 12gProtein: 24gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gTrans Fat: 0.01gCholesterol: 183mgSodium: 142mgPotassium: 673mgFiber: 2gSugar: 6gVitamin A: 865IUVitamin C: 43mgCalcium: 107mgIron: 1mg
Keyword shrimp ceviche
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Cucumber Gazpacho – Feasting At Home (Video)

I find it funny when searching for recipes, and I come across something I fall in love with, only to find out that I previously wrote about the very same blogger! That is what happened here today with this wonderful recipe for Cucumber Gazpacho, by Sylvia Fountaine over at Feasting At Home. You can learn more about Sylvia here, and check out the other recipe I made from her website that was so tasty, Teriyaki Salmon with Baby Bok Choy. You simply must go and check out all that Sylvia has to offer, especially if you enjoy plant-rich, whole food recipes.

I used my Deluxe Cooking Blender to complete this recipe, but I also want to share more information on this product below, because it can do SO much more than blend, since it can actually COOK!

Best Blender for Smoothies—and Soup!

Blenders aren’t just for smoothies anymore. Our innovative blender has settings that heat up to 220˚F (104˚C), which means it doesn’t just blend—it cooks.

With a cooking blender, you can make everything from smoothies and milkshakes to soups, jams, alternative milks, and nut butters. With eight preprogrammed settings and two custom settings, there’s no guesswork. The pitcher has a 6-cup capacity for hot food and 7-cup capacity for cold food, and comes with a tamper, dual-sided cleaning brush, strainer bag, boil-over guard, and a cooking guide with more than 60 recipes.

It’s ON SALE for $100 off, this month only! Click here to get yours today. One of my favorite features is the heated wash – who doesn’t love an appliance that can clean itself??

Let’s jump right in!!

Ingredients

  • ½ jalapeño, seeds removed
  • 1 tablespoon shallot
  • 1 garlic clove
  • 12-ounce English cucumber
  • ½ cup cilantro
  • ½ lime, juiced
  • 1 cup plain Greek yogurt
  • ¼ cup sour cream
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon coriander
  • 1 tablespoon olive oil

Toppings (optional)

  • Finely diced shallots or chives
  • Finely diced red onions
  • 3 tablespoons sour cream mixed with one tablespoon water
  • Finely chopped cilantro

Instructions

Slice jalapeño in half, remove seeds.  Cut cucumber into large pieces.

Combine all of the ingredients for the gazpacho in the blender.  Set to CUSTOM, 7, and blend for one minute, or until ingredients are fully combined. Refrigerate until ready to serve, and adjust spices for your taste preference.

Serve chilled with your favorite toppings.  To make the sour cream topping, mix water with sour cream to thin, then spoon out over gazpacho.

That’s it!  So easy to make, and truly a delicious and healthy soup.  Please let me know if you give this a try, and be sure to head over to Feasting at Home to check out more of Sylvia’s delicious recipes.  Let’s make great food together!

Heads up – these items are on sale this month only!! Click here to get yours today!

Creamy Cucumber Gazpacho

So cool and creamy, this Cucumber Gazpacho is a fantastic recipe that's simple to make, yet BIG on flavor!
5 from 3 votes
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 110 kcal

Ingredients
  

  • ½ jalapeño, seeds removed
  • 1 tbsp shallot
  • 1 garlic clove
  • 12 oz English Cucumber
  • ½ cup cilantro
  • ½ lime, juiced
  • 1 cup Plain Greek Yogurt
  • ¼ cup sour cream
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp coriander
  • 1 tbsp olive oil

Toppings (optional)

  • Finely diced shallots or chives
  • 3 tablespoons sour cream mixed with one tablespoon water
  • Finely diced red onions
  • Finely chopped cilantro

Instructions
 

  • Slice jalapeño in half, remove seeds.  Cut cucumber into large pieces.
  • Combine all of the ingredients for the gazpacho in the blender. Set to CUSTOM, 7, and blend for one minute, or until ingredients are fully combined. Refrigerate until ready to serve, and adjust spices for your taste preference.
  • Serve chilled with your favorite toppings.  To make the sour cream topping, mix water with sour cream to thin, then spoon out over gazpacho.

Nutrition

Calories: 110kcalCarbohydrates: 7gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 11mgSodium: 317mgPotassium: 252mgFiber: 1gSugar: 4gVitamin A: 342IUVitamin C: 8mgCalcium: 92mgIron: 0.5mg
Keyword gazpacho
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Air Fryer Peach Cobbler Egg Rolls – Chenée Today (Video)

Juicy and sweet peaches cooked to perfection, then wrapped in egg rolls are the perfect handheld treat that’s so easy to make in the air fryer! This is a crowd-pleasing dessert you’ll want to have on repeat!

I found this wonderful recipe over at Chenée Today. You can learn more about Chenée here, I LOVE her blog! She has a lot of great recipes and a great section called “Beginner Friendly”. I am sure you all will enjoy it, so head on over and say hello!

I made two changes to this recipe. The first is that I added mascarpone cheese to the filling. I like to add this, because a fruit filling can be quite juicy, and the mascarpone helps to hold it together nicely. Also, it tastes delicious when coupled with the peaches! You could use cream cheese if you prefer, or skip it altogether.

The other change I made to this recipe was how I cooked it. Of course, I had to use my handy-dandy Deluxe Air Fryer! I love that I can take a dessert like this, and cook it in a way that is healthier, while still getting that “crunch” you would get by deep frying. They were seriously so delicious; I may have eaten most all of them this time around. Oh well, guess I’ll just have to make more!

Here’s some info on what is one of my all-time FAVORITE products:

Best Air Fryer for a Family

Enjoy fried foods at home without all the mess, hassle, and oil of deep frying but with all the flavor and texture you love. Ours is family-sized to quickly cook up to six servings, a whole chicken or roast, or appetizers for a crowd. Like a convection oven, super-heated air circulates giving food a crispy texture. No preheating is necessary, saving you precious time. Conveniently fits under kitchen cabinets.

Air Fryer, Rotisserie, & Dehydrator All-in-One

Ours does more than just better-for-you air frying. It makes perfectly-cooked rotisserie chicken, crispy outside and tender inside, so you can skip the hit-or-miss ones at the grocery store. And it dehydrates fruits, veggies, and herbs so you can enjoy their fresh flavors well beyond the season.

Product Details

  • Family-sized 11.6-qt. capacity fits up to a 4 lb. whole chicken.
  • Eight programmed settings: Air Fry, Bake, Roast, Rotisserie, Reheat, Dehydrate, Custom, and Rotate
  • Includes two cooking trays, basket, rotisserie set, drip tray, retrieval tool, removable shield, and a cooking guide.
  • 14½” tall x 12 3/4″ x 14 1/4″

If you want to learn more about this product, or you have to have it NOW, click here to get yours today!! Did I mention that IT’S ON SALE FOR $100 OFF – THIS MONTH ONLY!!

Enough said, let’s jump right in!!

Ingredients

  • 2 cups chopped peaches
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons butter
  • ½ cup brown sugar
  • 4 tsp cornstarch
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • 12 egg roll wrappers
  • 2/3 cup mascarpone cheese OR cream cheese, softened
  • water to brush around edges of wrappers
  • 3 tablespoons MELTED butter (for brushing wrappers)
  • powdered sugar for sprinkling

Vanilla Dipping Sauce

  • ¾ cup powdered sugar
  • ½ teaspoon vanilla bean paste or vanilla extract
  • 2-3 tablespoons milk
  • Pinch of salt

Instructions

Peel and chop peaches. Press lemon for one tablespoon lemon juice.  Freeze the rest of the juice for future use.