Toyomafia Cookbook

Air-Fryer Spicy Fried-Chicken Sandwich
1 cup panko bread crumbs
2 tablespoons extra-virgin olive oil
1 large egg
3 tablespoons hot sauce
1 tablespoon all-purpose flour
½ teaspoon garlic powder
Salt and pepper
2 (8-ounce) boneless, skinless chicken breasts, trimmed
¼ cup mayonnaise
4 hamburger buns, toasted if desired
2 cups shredded iceberg lettuce
¼ cup jarred sliced jalapeños

Toss panko with oil in bowl until evenly coated. Microwave, stirring frequently, until light golden brown, 1 to 3 minutes. Transfer to shallow dish and set aside to cool slightly. Whisk egg, 2 tablespoons hot sauce, flour, garlic powder, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in second shallow dish.

Pound chicken to uniform thickness as needed. Halve each breast crosswise, pat dry with paper towels, and season with salt and pepper. Working with 1 piece of chicken at a time, dredge in egg mixture, letting excess drip off, then coat with panko mixture, pressing gently to adhere.

Lightly spray base of air-fryer basket with vegetable oil spray. Arrange chicken pieces in prepared basket, spaced evenly apart. Place basket in air fryer and set temperature to 400 degrees. Cook until chicken is crisp and registers 160 degrees, 12 to 16 minutes, flipping and rotating chicken pieces halfway through cooking.

Combine mayonnaise and remaining 1 tablespoon hot sauce in small bowl. Spread mayonnaise mixture evenly over bun bottoms, then top with 1 piece chicken, lettuce, jalapeños, and bun tops. Serve.

 

Damn @TaquitoBandito im gonna be trying some of these airfryer recipes soon.

 

Agree! I see some excellent lunch meals there. I just ran into this thread, going to have to share some of my favorites.

 

The Air Fryer chicken sandwiches are super easy and I think they rival Chick-fil-a's. The chicken nuggets can be a pain because of the prep and the freezing but it makes a ton (we usually get two or three meals out of them) and they are better than Chick-fil-a's chicken nuggets.

 

Yeah I’ll be doing both of these. The girls will love em.

 

And another thread to follow. Hopefully this one doesn’t break the bank…

 

Man’s gotta eat

 

I bought some Chick-fil-a sauce at the grocery store to dip my chicken nuggets in. The other Banditos like to dip them in homemade ranch. I read somewhere that a serving of ranch dressing is the equivalent of a couple of chocolate chip cookies. I prefer chocolate chip cookies so I try to stay away from the stuff.

 

There's your title for the cookbook.

 

Perfection

 

Tom’s a marketing genius. I figured he’d make duplicate books titled “A Woman’s Got To Eat” and a pronoun neutral “They Got To Eat.”

 

How is the oyster sauce? I have regular fish sauce, curious how it compares.

 

It’s sweeter and has a thicker consistency. Doesn’t really smell fishy either. I keep both around for whatever the recipe calls for.

 

Cool! The fish sauce seems very salty, but I do like it. Will have to pick up some oyster sauce.

 

Chicken and andouille sausage jambalaya


2-3 skinned and boned chicken breast
1 whole andouille sausage
1 yellow onion chopped
3 stalks of celery chopped
1 green or red bell pepper
3 cloves of garlic (more if you like)
2 cups of white jasmine rice
2 tablespoons Worcestershire sauce
Fresh chopped parsley or dried parsley

2 1/2- 3 cups of water depending on what consistency you like.

debone and skin the chicken thighs and cut into bite sized pieces. Season with salt, pepper, garlic powder, onion powder, smoked paprika, and Cajun seasoning. (I use “slap ya mama” branded Cajun seasoning)
Slice your andouille sausage into 1/4 in slices.

pan fry your chicken in some olive oil until almost done. Remove and add your andouille sausage into the same pan. Fry the andouille sausage until crispy around the edges. And remove from the pot. Keep the oil in the pan from your chicken and sausage.

chop your onion, celery, bell pepper
And sauté them in a large pot or Dutch oven.
(Better known as the holy trinity in creole cooking) add them to the pan with the oil and dripping from the chicken and sausage
Sauté until translucent and fragrant. Add your minced garlic to the mix and sauté for 2-4 minutes make sure not to burn the garlic.

once everything is coming together add the cooked meats back to your pan and toss together with your sautéed veggies.

add the two cups of uncooked rice to the mix and let it toast up with the veggie meat mix for a couple minutes.

add your water and make sure everything is mixed well in your pot or Dutch oven.
Bring it to a boil add Worcestershire sauce and season to taste. (More garlic powder, onion powder, salt, Cajun seasoning. Ect)

once it’s boiling bring to a simmer and put a lid on the pan. Checking every 10 minutes and giving it a stir.
If your rice is looking fry add 1/4 cup more water. (Be careful, adding too much water will make it mushy and really wet)

once it’s cooked and mixed well top it off with fresh parsley and give it a final stir.

you can add shrimp too if you like. I just didn’t have any at the time.
get creative jambalaya literally means mis mash or mixup. Thanks for reading!

 

Recipe for braised “dim sum style” chicken feet
Requested for in the what did you cook today thread.

get a pack of chicken feet
Clean the chicken feet and chop the nails off each toe.
Boil some water and add the chicken feet and boil for 12-15 minutes

grab yourself a wok or a pot with a lid.

Chop up 4-7 garlic cloves (honestly however much you like)

Chop up a 1-2 inch knob of garlic

Add 2 tablespoons of olive oil to your wok

Fry your garlic and ginger on medium heat until fragrant (don’t burn your garlic or ginger!)

remove you chicken feet and add them to the wok with the garlic and ginger

add 2 tablespoons of brown sugar
3 tablespoons of soy sauce
2 tablespoons of oyster sauce
2 tablespoons or hoisin sauce
A pinch of Chinese 5 spice
Stir and make sure everything is mixed up well

Add a modelo or other Pilsner to the mix and bring it to a boil.
(I used a little more than half of a tall boy. Then drank the rest )

bring the heat down to a simmer and let it
braise for 45 minutes to an hour

Check every 15 minutes and give it a quick stir to make sure nothing is burning on the bottom of the pan.

finish with some chopped green onions or not. Whatever you like. Thanks for reading!

 

White Chocolate Raspberry Cheesecake
1 cup chocolate cookie crumbs (12 Oreos)
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

NOTE:
Wrap foil around the bottom of the pan & place the pan on a cookie sheet. Then fill the cookie sheet w/water. Bake the cheesecake for an hour then turn off the oven and let the cheesecake sit in the oven for another hour. This prevents the cake from sinking in the middle.

 

@TaquitoBandito you’ve just sparked my sweet tooth. Never made cheesecake, imma go order a spring form pan

 

It's a great one - I got the recipe off of allrecipes years ago. Sometimes I substitute strawberries for the raspberries. I added a note to it to help you bake it.

 

That note is critical - you can’t make a proper cheesecake without the water bath

 

Thank you and all the other members for taking the time to post up your recipes! Cant wait to try them chicken feet @TaquitoBandito has a really good cookie recipe with reeses pieces and bacon you should try.

 

Doesn't sound like my cup of tea but maybe for Mrs Punishment's birthday.

 

Any particular reason for frozen raspberries instead of fresh?

 

I can’t think of any, except that out of season, frozen is the only way to get them

 

That's probably it, unless it has something to do with the water content in the frozen berries. But I'm thinking it's more of a convenience thing.

 

I didn't know chicken feet were edible. Would that not be a lot of work to get around all the bones? IDK, it just boggles my mind and I cannot imagine the texture. Not sure I'd try to cook this recipe, for fear of screwing it up, but if somebody brought it to a pot luck I'd have to try them.

 

I had them once. They were good. Texture was exactly what I expected it to be. I wouldn't trust myself to cook them either unless they smoke up like wings.

 

Scrambled eggs:
Eggs - Any number will do
Milk - 1 teaspoon per egg
salt And pepper to taste

Beat the shit out of them like a red-headed step-child… for fluffiness.
*I can say this because I myself are one.

Microwave - (yes, microwave) for approximately 20 seconds per egg.
Remove and stir/mix
Microwave in 10-20 seconds increments until desired doneness.