Baked Beans ( In Pressure cooker)

1 pk white beans                                  

6 Tbsp molasses

bit of ketchup, mustard, salt and pepper

Put water in pressure cooker and add all ingredients and cook for 1.5 hours

Preheat oven to 400 degrees. Then put beans in a baking dish and bake for 3-4 hours

Air Fryer Fish & Chips

INGREDIENTS

½ cup all purpose flour

2 teaspoons paprika

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

1 Large egg beaten

½ cup panko bread crumbs

1 pound cod fillet cut into strips

Cooking oil spray

Tartar sauce for serving

Lemon wedges for serving

INSTRUCTIONS

• In a small bowl, mix the flour with paprika, garlic powder, salt and black pepper. Place the beaten egg in another bowl and the panko breadcrumbs in a third bowl.
• Pat the fish dry using a paper towel. Dredge the fish in the flour mixture, then the egg and finally the panko breadcrumbs, pressing down lightly until the crumbs stick. Spray both sides with oil.
• Air fry at 400°F, turning halfway through until crispy and lightly golden, about 10-12 minutes.
• Open basket and check for desired doneness with a fork to see if it flakes off easily. You can return the fish for another 1 or 2 minutes, if necessary.
• Serve immediately with fries and tartar sauce, if desired.

Honey Lemon Salmon

INGREDIENTS

4 6- ounce skinless salmon fillets

½ teaspoon salt

½ teaspoon black pepper

¼ cup honey

1 lemon zested and juiced

1 tablespoon soy sauce

½ teaspoon garlic powder

1 tablespoon olive oil

Lemons wedges for serving

Chopped parsley for serving

INSTRUCTIONS

• Pat the salmon dry with a paper towel and season with salt and pepper.
• In a small bowl, whisk together the honey, lemon zest, lemon juice, soy sauce, and garlic. Set the glaze aside.
• Heat the olive oil in a large skillet over medium-high heat. Place the salmon presentation side down, and cook for 4-5 minutes.
• Carefully flip the salmon and continue cooking for 1 more minute.
• Pour the honey lemon glaze over the salmon fillets in the pan. Allow the glaze to bubble and thicken for about 3-4 minutes, spooning it over the fillets as it thickens.
• Serve immediately, drizzling any remaining glaze from the pan over the fillets.

Salmon Burgers

1 pound salmon fillets

1 tablespoon mayonnaise

2 teaspoons Dijon mustard

Zest of one lemon

2 scallions chopped

½ cup breadcrumbs

Salt and pepper

2 tablespoons olive oil

Bun, lettuce and tartar sauce for serving

INSTRUCTIONS

• Cut the salmon into large chunks, and place in the bowl of a food processor. Add the mayonnaise, Dijon mustard and lemon zest and blend, stopping to scrape down the sides as necessary, until mixture becomes pasty.
• Fold in the scallions and breadcrumbs and season with salt and pepper.
• Shape into four burger patties.
• Heat olive oil on medium heat on a large non-stick skillet with olive oil. Cook the salmon burgers for 4 to 5 minutes on each side, turning once.
• Serve on burger buns with tartar sauce and lettuce, if desired.