Air Fryer Garlic Parmesan Potato Rounds

 

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes from start to finish.

• Healthier Alternative: Uses just a fraction of the oil compared to deep-frying.

• Versatile: Works as a snack, appetizer, or side for burgers, grilled meats, or salads.

• Customizable: Change up the seasonings to fit your taste buds.

Ingredients

• 2–3 medium Yukon gold or russet potatoes (Yukon golds give a creamy interior, russets provide extra crispiness)

• 1½ tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp paprika (optional, for a smoky note and warm golden color)

• ¼ tsp red pepper flakes (optional, for a gentle kick)

• 2 tbsp grated Parmesan cheese

• 1 tbsp fresh parsley or chives, chopped (for garnish)

Instructions

1. Prepare the Potatoes

• Wash and dry the potatoes thoroughly — moisture is the enemy of crispiness.

• Slice into uniform ¼-inch rounds for even cooking.

• Pat dry with paper towels to ensure they crisp up in the air fryer.

2. Season

• In a large bowl, combine olive oil, salt, pepper, garlic powder, paprika, and red pepper flakes (if using).

• Toss potato slices until evenly coated.

• Add half the Parmesan cheese now so it bakes into the surface for extra crunch.

3. Air Fry

• Preheat the air fryer to 380°F (195°C) for 2–3 minutes.

• Arrange potato slices in a single layer — avoid overcrowding to ensure crispiness.

• Cook for 14–16 minutes, flipping halfway, until golden brown with crispy edges.

4. Finish & Serve

• Immediately sprinkle the remaining Parmesan over the hot potato rounds so it melts slightly.

• Garnish with chopped parsley or chives. Serve hot for the best texture and flavor.

Tips for Success

• Uniform Slices: A mandoline slicer ensures even cooking.

• Preheat Your Air Fryer: Helps achieve that restaurant-style crunch.

• Cook in Batches: Overcrowding leads to steaming instead of crisping.

• Serve Immediately: They’re best fresh from the fryer.

Serving Ideas

• As a side with grilled chicken, steak, or fish.

• As a party snack with garlic aioli, ranch, or spicy ketchup.

• Layer with shredded cheese for mini potato nachos.

FAQ

Can I use sweet potatoes instead?
Yes! Sweet potato rounds work wonderfully, though they’ll be slightly softer and sweeter. Adjust cooking time by 2–3 minutes if needed.

Can I make them without Parmesan?
Absolutely. Skip the cheese or use nutritional yeast for a dairy-free option.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 350°F (175°C) for 3–4 minutes.

Why are my potato rounds soggy?
Most likely from overcrowding or excess moisture. Pat potatoes dry and cook in smaller batches.

Nutritional Info (per serving, based on 4 servings using Yukon gold potatoes):

• Calories: ~150 kcal

• Protein: 3g

• Carbohydrates: 20g

• Fat: 6g

• Fiber: 2g

 

Peaches and Cream Bars

Few desserts capture the carefree sweetness of summer as perfectly as these Peaches and Cream Bars. With layers of buttery crust, creamy cheesecake filling, and juicy peach pie filling, every bite is like sunshine on a plate. Finished with a delicate almond glaze, these bars are the ultimate balance of fruity freshness and indulgent comfort.

Whether you’re hosting a picnic, bringing a dessert to a potluck, or simply craving a taste of summer in your own kitchen, these bars deliver both flavor and beauty. They’re easy to make yet elegant enough to impress any crowd.

Why You’ll Love This Recipe

• Layers of flavor: Buttery crust, creamy cheesecake, and sweet peaches in one bite.

• Summer perfection: Highlights the natural sweetness of ripe peaches.

• Simple yet elegant: Easy to prepare, but looks and tastes bakery-worthy.

• Crowd-pleaser: Ideal for sharing at parties, holidays, or family gatherings.

• Customizable: Try with other pie fillings like cherry, blueberry, or apple.

Ingredients

For the Crust:

• 1 cup butter, softened

• 2 cups granulated sugar

• 4 eggs

• 1 teaspoon vanilla extract

• 3 cups all-purpose flour

• 1 teaspoon salt

For the Cheesecake Filling:

• 8 oz cream cheese, softened

• ½ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 egg

For the Peach Layer:

• 1 can (21 oz) peach pie filling

For the Glaze:

• 1 cup powdered sugar

• 2 tablespoons milk

• 1 teaspoon almond extract

Instructions

Step 1: Prepare the Crust
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla. In a separate bowl, whisk together the flour and salt, then gradually mix into the wet ingredients until a soft dough forms. Press half of the dough into a greased 9×13-inch baking dish to form the bottom crust.

Step 2: Make the Cheesecake Layer
In a medium bowl, beat the softened cream cheese with sugar, vanilla, and egg until smooth and creamy. Spread evenly over the crust.

Step 3: Add the Peach Filling
Spoon the peach pie filling evenly over the cheesecake layer. Drop small spoonfuls of the remaining dough across the top to create a soft, rustic topping.

Step 4: Bake
Bake at 350°F (175°C) for 30–35 minutes, or until golden brown and set in the center. Remove from the oven and allow to cool completely.

Step 5: Glaze & Serve
Whisk together powdered sugar, milk, and almond extract until smooth. Drizzle the glaze over the cooled bars, let it set for 10–15 minutes, then slice into squares and enjoy!

Tips & Variations

• Fresh peaches: If you have fresh ripe peaches, you can make your own quick peach filling instead of canned.

• Other fruits: Swap the peach pie filling with cherry, blueberry, or apple for seasonal variations.

• Glaze flavors: Substitute almond extract with vanilla or lemon extract for a different twist.

• Serving suggestion: Serve chilled for a refreshing summer treat or warm with a scoop of vanilla ice cream.

Final Thoughts

Peaches and Cream Bars are everything a summer dessert should be—bright, fruity, creamy, and comforting. They bring together the best of a cheesecake and a fruit tart, all wrapped in an easy bar dessert that’s perfect for sharing. Whether you’re enjoying them on a sunny afternoon or saving them for a special gathering, these bars are bound to become a seasonal favorite.

I’ve Been Storing Tomatoes This Way for 10 Years—and They’re Always as Fresh as Summer

 

That first ripe, sun-warmed tomato from the summer garden is a taste unlike any other. But as the seasons turn, that vibrant, juicy flavor often feels like a distant memory, replaced by the pale, mealy tomatoes found in grocery stores all winter.

For a decade, I've been on a mission to capture that summer taste. I've tried every trick in the book: freezing (which turns them to mush), dehydrating (great for snacks, not for salads), and canning (which cooks their fresh flavor). But one remarkably simple technique rises above the rest for preserving the true, uncooked essence of a tomato: The Jar Method.

This isn't a complicated canning process. It's a gentle preservation technique passed down through generations that allows you to open a jar in the dead of winter and be greeted by the unmistakable aroma and taste of a summer garden. Here’s exactly how I do it.

Why This Jar Method Is a Total Game-Changer

Before we get to the step-by-step guide, let's talk about why this method is so brilliant.

• Preserves "Fresh" Flavor: Unlike canning, which requires cooking and alters the taste, this method keeps the tomatoes tasting remarkably fresh.

• No Special Equipment Needed: You don't need a pressure canner or special tools. Just jars, tomatoes, and a little salt.

• Incredibly Versatile: The tomatoes you preserve this way can be used anywhere you'd use fresh tomatoes: in salads, on sandwiches, or blended into a fresh-tasting sauce later.

• Saves Your Harvest: It's the perfect solution for dealing with a garden glut or a great sale at the farmer's market.

• Reduces Food Waste: Never throw away a soggy, forgotten tomato again.

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The Simple Science Behind the Method

The secret lies in creating a sterile, anaerobic (oxygen-free) environment inside the jar. The steps of blanching, peeling, and packing in salt help inhibit the growth of spoilage bacteria and enzymes. The natural acidity of the tomatoes, combined with the salt, creates an environment where they can be preserved without the high heat of traditional canning, which is what protects that "just-picked" flavor.

A Crucial Safety Note: This method is best for storing tomatoes in the refrigerator for several months or in a very cool, dark root cellar (around 50°F or 10°C). For long-term shelf-stable storage at room temperature, proper water bath canning with added acid (like lemon juice or citric acid) is necessary to prevent the risk of botulism.

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Gathering Your Ingredients & Tools: Simplicity Itself

You only need a few things to get started:

The Core Ingredients:

• Fresh, ripe tomatoes (Roma/plum tomatoes work best due to lower water content, but any variety will work)

• Kosher salt or canning salt (avoid iodized salt, as it can cause cloudiness)

The Tools:

• Clean glass jars with tight-sealing lids (Mason jars are ideal)

• A large pot for boiling water

• A bowl of ice water

• A sharp paring knife

• A clean towel

• Optional: Fresh basil leaves (one per jar)

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Your Foolproof Step-by-Step Guide to Jar Storage

Follow these steps for perfectly preserved tomatoes every time.

1. Select and Wash: Choose firm, ripe, unblemished tomatoes. Wash them thoroughly under cool running water.

2. Blanch to Peel: This is the key to easy peeling. Bring a large pot of water to a rolling boil. Using a slotted spoon, carefully lower a few tomatoes into the boiling water. Boil for 30-60 seconds, or until you see the skins start to split.

3. Shock in Ice Bath: Immediately transfer the blanched tomatoes to a large bowl filled with ice water. This stops the cooking process and makes the skins contract, allowing them to slip right off.

4. Peel and Core: Use your fingers or a paring knife to easily remove the skins. Cut out the core at the stem end.

5. Sterilize Jars: While working, wash your jars and lids in hot, soapy water and rinse well. You can also run them through a dishwasher cycle to ensure they are sterilized and hot.

6. Pack the Jars: Pack the peeled, whole tomatoes tightly into the clean jars, pressing them down gently to release their juices and eliminate air pockets. Leave about 1 inch of headspace at the top.

7. Add Salt (and Optional Herb): To each quart-sized jar, add 1 teaspoon of kosher salt. You can also add a fresh basil leaf for extra flavor.

8. Remove Air Bubbles: Gently tap the jar on the counter or run a clean spatula around the inside to release any trapped air bubbles.

9. Seal the Jars: Wipe the rims of the jars with a clean, damp cloth to ensure a perfect seal. Screw on the lids until fingertip-tight.

10. Store: Place the sealed jars in the refrigerator. The tomatoes will release more juice over the next day, creating their own preserving liquid. They will keep for 4-6 months.

Pro-Tips for the Absolute Best Results

• The Ripeness Factor: Use tomatoes at their peak of freshness. Overripe or bruised tomatoes won't store as well.

• Go Organic or Homegrown: The flavor difference in preserved products is most noticeable with high-quality, flavorful starting ingredients.

• Label Everything! Use a piece of masking tape to write the date on each jar so you know which ones to use first.

• The Juice is Gold: Don't pour out the liquid in the jar! It's incredibly flavorful and makes a fantastic base for soups, stews, or bloody marys.

• Check Seals: If storing in a cool cellar, ensure the lids have sealed properly (the center should be concave and not pop when pressed). If any jar hasn't sealed, refrigerate it and use it first.

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How to Use Your Jarred Tomatoes

The possibilities are endless! Use them in:

• Salads and Sandwiches: Chop them up for a taste of summer in your winter BLT or Caprese salad.

• Quick Sauces: Simply crush them with a fork and simmer with garlic and herbs for a pasta sauce that tastes fresh, not cooked-for-hours.

• Soups and Stews: Add them whole or chopped to chili, minestrone, or shakshuka.

• Salsas and Bruschetta: Drain and chop for a surprisingly fresh-tasting winter salsa.

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Frequently Asked Questions (FAQ)

Q: Can I use this method for room temperature storage?
A: This is not a shelf-stable canning method. For storage at room temperature, you must use a approved water bath canning recipe that includes the correct amount of added acid (lemon juice or citric acid) to ensure safety against botulism. This method is designed for refrigeration.

Q: Why did my tomatoes get mushy?
A: This can happen if the tomatoes were overripe to begin with or if they were over-blanched. The 30-60 second blanch is just to loosen the skin, not to cook the tomato.

Q: Can I add other herbs or garlic?
A: For this refrigeration method, you can add fresh herbs like basil or oregano. However, adding garlic or onions to a jar for cold storage can increase the risk of botulism and is not recommended unless you are following a specific, tested recipe for water bath canning.

Q: How do I know if they've gone bad?
A: Before using, always check for signs of spoilage: an off smell, mold, cloudiness, a bulging lid, or bubbles rising in the jar. When in doubt, throw it out.

Cinnamon Apple Cake

 

Cinnamon Apple Cake: A Delectable Dessert for All Seasons

Cinnamon Apple Cake is a delightful dessert that perfectly combines the warmth of cinnamon and the sweet tanginess of apples. This moist, flavorful cake is ideal for any occasion, from a cozy family dinner to a festive celebration. With its rustic charm and irresistible aroma, it’s a treat that’s bound to impress. Let’s dive into a detailed step-by-step guide to create this masterpiece in your kitchen.

Ingredients

To make this delectable Cinnamon Apple Cake, you’ll need:

For the cake batter:

• 2 cups (250g) all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg (optional)
• ½ cup (120ml) vegetable oil or melted butter
• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar
• 2 large eggs, room temperature
• ½ cup (120ml) milk or buttermilk, room temperature
• 1 teaspoon vanilla extract

For the apple mixture:

• 3 medium-sized apples, peeled, cored, and diced or thinly sliced
• 1 teaspoon ground cinnamon
• 2 tablespoons granulated sugar

For the optional topping:

• ½ cup (100g) brown sugar
• ½ cup (50g) chopped walnuts or pecans (optional)
• 2 tablespoons butter, melted

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Step-by-Step Method

Step 1: Prepare the Apple Mixture

1. Begin by preparing the apples. Peel, core, and dice or thinly slice three medium-sized apples.
2. Place the apples in a bowl and toss them with 1 teaspoon of ground cinnamon and 2 tablespoons of granulated sugar. Set this mixture aside to allow the apples to release their juices and absorb the cinnamon flavor.

Step 2: Preheat the Oven and Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9-inch (23 cm) round or square baking pan, or line it with parchment paper for easy removal.

Step 3: Mix the Dry Ingredients

1. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg (if using).
2. Set this dry mixture aside.

Step 4: Combine Wet Ingredients

1. In a large mixing bowl, whisk together the vegetable oil (or melted butter), granulated sugar, and brown sugar until well combined.
2. Add the eggs, one at a time, mixing thoroughly after each addition.
3. Stir in the vanilla extract and milk (or buttermilk) until the mixture is smooth.

Step 5: Create the Batter

1. Gradually add the dry ingredients to the wet ingredients, stirring gently to combine. Be careful not to overmix, as this can make the cake dense.
2. Once the batter is smooth, fold in the prepared apple mixture, ensuring the apple pieces are evenly distributed.

Step 6: Add the Optional Topping (if desired)

1. In a small bowl, mix the brown sugar, chopped walnuts or pecans, and melted butter.
2. Sprinkle this topping evenly over the batter for an added layer of texture and sweetness.

Step 7: Bake the Cake

1. Pour the batter into the prepared pan and spread it evenly.
2. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
3. If the topping starts to brown too quickly, cover the cake loosely with aluminum foil.

Step 8: Cool and Serve

1. Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes.
2. Transfer the cake to a wire rack to cool completely before serving.

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Tips for Success

• Apple Variety: Use apples that hold their shape when baked, such as Granny Smith, Honeycrisp, or Fuji.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Serving Suggestions: Serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Cinnamon Apple Cake is a timeless dessert that’s as comforting as it is delicious. Whether you’re an experienced baker or a novice in the kitchen, this recipe is sure to become a favorite in your repertoire. Happy baking!