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Cooking Scotch Eggs with Eric Live! #Short | PowerXL Air Fryer Grill

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The PowerXL Air Fryer Grill can help you make these scotch eggs with no oil! A crispy golden crust that embodies a pork ball with a hard-boiled egg right at the center. Cooked quickly within 12 minutes in this oil-free air fryer. Serve with a side of salad for a light and delicious lunch full of proteins.

About the Chef:
Chef Eric's culinary savoir-faire started in northern New Jersey. As a young adult, he worked at The Culinary Renaissance under the rigorous tutelage of acclaimed chef Frank Falcinelli where he trained with the best. He opened his own fine dining restaurant in West Chester, Pa called The Meritage Restaurant and Bar which received raving reviews from many critics, including specifically The Philadelphia Inquirer. A few years later Chef Eric moved into the world of culinary broadcasting using his knowledge, and experience to advertise and design everything from cookware to fun gadgets and houseware. Eric Theiss remains as a key industry talent, a loved kitchen personality, and is known today as “America’s Favorite TV Chef.

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Air Fried Scotch Eggs
Serves 6

Ingredients:
9 eggs, extra-large (3 reserved for coating)
1 lb breakfast sausage, raw and uncased
1/2 lb ground pork
1/4 cup fresh parsley, chopped fine
1 tbsp Dijon mustard
4 dashes hot pepper sauce
1 teaspoon onion powder
Salt and pepper
1 tbsp milk
1 cup flour
1 cup panko breadcrumbs
1 cup breadcrumbs
Cooking spray

Directions:
1. In a medium saucepan, place 6 eggs into cold water (about an inch above the eggs).
2. Bring to a boil over medium-high heat, then reduce heat to simmer for about 4 minutes.
3. Transfer eggs to an ice bath and chill for 10 minutes or more. Peel the eggs.
4. In a medium mixing bowl, add ground pork, sausage, parsley, and mustard, and hot pepper sauce. Add salt and pepper to taste. Mix well. Divide into 6 meatballs.
5. In a separate bowl, beat the three raw eggs into the milk. In a separate bowl combine the flour with a pinch of salt and pepper. In a third bowl, add the 2 types of breadcrumbs and combine.
6. Press each meatball until flat and large enough to wrap around an egg.
7. Roll one peeled egg into the flour, then place it in the center of the meat and using damp hands, shape it until it forms a smooth egg shape covering the entire egg.
8. Dip each covered egg into the flour, then egg, then breadcrumbs, then egg, and then breadcrumbs again. Repeat with all of the peeled eggs.
9. Spray air fryer basket or trays with nonstick cooking spray. Place the eggs into the air fryer and cook on 375ºF for about 12 minutes, turning them halfway through the cooking.
10. Cut them in half upon serving and serve with your favorite dipping sauce.

Cooking Scotch Eggs with Eric Live! #Short | PowerXL Air Fryer Grill
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How to make Marinated Grilled Chicken Breast with Individual Twice Baked Potato Muffins in the Po…

Welcome to our cooking series with Eric Theiss! Brought to you by PowerXL.
Subscribe, like, and tune in to our channel for more! @PowerXL
To learn more visit:

#PowerXL #EricTheiss #CookingwithEric #erictheisstv


About the Chef:
Eric's culinary savoir-faire started in northern New Jersey. As a young adult, he worked at The Culinary Renaissance under the rigorous tutelage of acclaimed chef Frank Falcinelli where he trained with the best. He opened his own fine dining restaurant in West Chester, Pa called The Meritage Restaurant and Bar which received raving reviews from many critics, including specifically The Philadelphia Inquirer. A few years later Eric moved into the world of culinary broadcasting using his knowledge, and experience to advertise and design everything from cookware to fun gadgets and houseware. Chef Eric Theiss remains as a key industry talent, a loved kitchen personality, and is known today as “America’s Favorite TV Chef.”

For more information, recipes, and products visit: powerxlproducts.com

Follow us on social media for more updates on upcoming live streams!
Facebook:
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#PXL #PowerXLlive #livenow #live #foodie
#easycookingeveryday #recipes #trendy

Get ready for SAVORY Grilled Chicken Kabobs in the PowerXL Smokeless Grill with Eric Theiss

Pound your food with flavor! Try this delicious savory dish tonight!
Welcome to our cooking series with Eric Theiss! Brought to you by PowerXL.
Subscribe, like, and tune in to our channel for more! @PowerXL
To learn more visit:

#PowerXL #EricTheiss #CookingwithEric #erictheisstv

About the Chef:
Eric's culinary savoir-faire started in northern New Jersey. As a young adult, he worked at The Culinary Renaissance under the rigorous tutelage of acclaimed chef Frank Falcinelli where he trained with the best. He opened his own fine dining restaurant in West Chester, Pa called The Meritage Restaurant and Bar which received raving reviews from many critics, including specifically The Philadelphia Inquirer. A few years later Eric moved into the world of culinary broadcasting using his knowledge, and experience to advertise and design everything from cookware to fun gadgets and houseware. Chef Eric Theiss remains as a key industry talent, a loved kitchen personality, and is known today as “America’s Favorite TV Chef.”

For more information, recipes, and products visit: powerxlproducts.com

Follow us on social media for more updates on upcoming live streams!
Facebook:
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Chicken Kabobs with Eric’s Chicken Rub Recipe

1 lb raw chicken tenders
1/2 cup apple cider vinegar
20 cherry tomatoes
20 whole strawberries
2 cups pineapple chunks
2 red bell peppers, cut into 2” pcs
1 large red onion, cut into 1/8’s

For the Rub:
2 tablespoons sea salt
2 tablespoons paprika
1 teaspoon sugar
1 tablespoon turmeric
2 teaspoons garlic powder
2 teaspoons dried granulated onion chicken Kabob Salad with Eric’s Chicken Rub
1 teaspoon dried thyme
1 teaspoon mustard powder
1/2 teaspoon cayenne pepper
2 teaspoons dried lemon peel
1 tablespoon ground black pepper

Directions
1. In a bowl place the chicken and pour the vinegar over the chicken.
Sprinkle the rub over the chicken and let it sit in the fridge for about 20 minutes.
2. Heat grill on high for about 10 minutes with the lid down and fan on.
3. Arrange the chicken on the kabobs. On separate kabobs arrange each of the other remaining ingredients on their own kabobs so that you don’t mix them. This way you can take off each kabob as they are finished and not have to worry about over or under-cooking each individual ingredient.
4. Salt and pepper the fruit and veggie kabobs and brush with olive oil.
5. Cook all the kabobs, turning as needed to get each side nice and grill-marked. As each different kabob is finished cooking, take off the grill and place it on a plate or cutting board to rest.
6. Once they are all cooked, place them all back on the grill for a few minutes until they’re hot.
7. Serve over a mixed green salad with a classic balsamic vinaigrette.

For the vinaigrette:
In a blender add:
2 oz balsamic vinegar
4 oz extra virgin olive oil
1 teaspoon dijon vinegar
1 minced garlic clove
Salt and pepper to taste
Blend until well combined.

Get ready for SAVORY Grilled Chicken Kabobs in the PowerXL Smokeless Grill with Eric Theiss
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How to make ????️ FUNYUNS Poppers with Grilled Cheese in the PowerXL Smokeless Grill with Eric

Welcome to our cooking series with Eric Theiss! Brought to you by PowerXL.
Subscribe, like, and tune in to our channel for more! @PowerXL
To learn more visit:

#PowerXL #EricTheiss #CookingwithEric #erictheisstv

About the Chef:
Eric's culinary savoir-faire started in northern New Jersey. As a young adult, he worked at The Culinary Renaissance under the rigorous tutelage of acclaimed chef Frank Falcinelli where he trained with the best. He opened his own fine dining restaurant in West Chester, Pa called The Meritage Restaurant and Bar which received raving reviews from many critics, including specifically The Philadelphia Inquirer. A few years later Eric moved into the world of culinary broadcasting using his knowledge, and experience to advertise and design everything from cookware to fun gadgets and houseware. Chef Eric Theiss remains as a key industry talent, a loved kitchen personality, and is known today as “America’s Favorite TV Chef.”

For more information, recipes, and products visit: powerxlproducts.com

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FUNYUNS® Popper Grilled Cheese

8 oz softened cream cheese
4 oz thinly shredded cheddar
4 oz shredded mozzarella
1 can hatch jalapeños, drained (reserve 1 tsp. juice)
4 oz margarine
6 slices of hearty white bread
1 cup FUNYUNS® (onion-flavored rings)
2 oz butter, very soft
1 tbsp. olive oil

Directions:
1. Heat the grill or griddle to around 325° F (medium heat).
2. Combine the cream cheese, cheddar, mozzarella, jalapeños, and 1 tsp. of the liquid from the jalapeños in a bowl and mix.
3. Spread the margarine over one side of each of the bread slices.
4. Spread the cheese mixture on the unbuttered side of 3 bread slices and top with the FUNYUNS®.
5. On the griddle, melt the softened butter and oil, being careful not to burn (if using the grill, skip this step).
6. Place the 3 topped bread slices on the grill, margarine side down. Cover each topped bread slice with an untopped bread slice, margarine side up (like you would prepare a grilled cheese sandwich). Cook until the bottom sides of the sandwiches are golden brown and flip the sandwiches.
7. Close the grill’s lid and cook until both sides of the sandwiches are golden brown and the cheese is warm all the way through.
8. Slice and serve immediately.

LIVE RECIPE How to make FUNYUNS Poppers with Grilled Cheese in the PowerXL Smokeless Grill with Eric Theiss
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