How to make Crunchy Barbequed Chicken Quesadilla in the PowerXL Vortex Air Fryer with Eric Theiss...
Welcome to our all new cooking series with Eric Theiss! Brought to you by PowerXL.
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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.”
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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.
For more information, recipes, and products visit:
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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 Chicken Kabob Salad with Eric’s Chicken Rub 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
Follow us on social media for more updates on upcoming live streams!
Facebook:
Facebook Community:
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Twitter:
Pinterest:
#PXL #PowerXLlive #livenow #live #foodie
#easycookingeveryday #recipes #trendy
Introducing the New PowerXL Vortex Dual Basket & FEATURES with Eric Theiss
Welcome to the PowerXL Kitchen with Eric Theiss! Today we are introducing the PowerXL Vortex Dual-Basket Air Fryer. To learn more visit:
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The New PowerXL Vortex Dual Basket Air Fryer will come with recipes, a quick start guide, and an owner's manual! Use double baskets when you want to cook in two separate fry baskets that finish at the same time. Your entire meal is hot and ready to serve faster and easier than cooking in back-to-back batches. Start cooking healthier, delicious meals for your whole family in minutes now with the PowerXL Vortex Dual Basket.
#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:
Facebook Community:
Instagram:
Twitter:
Pinterest:
#PXL #PowerXLlive #livenow #live #foodie
#easycookingeveryday #recipes #trendy
Introducing the New PowerXL Vortex Dual Basket & FEATURES with Eric Theiss
#PowerXL #PXLProducts #dualbasket #airfryer #countertopappliances
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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:
Facebook Community:
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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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#foodie #chickenkabobs #tasty #EricTheiss
Michael Solomonov | Zahav: A World of Israeli Cooking
Recorded Oct 8, 2015
Since 2008, Philadelphia foodies and gourmands from around the world have clamored for tables at Michael Solomonov’s Zahav, a restaurant that has come to define the uniqueness of Israeli cuisine. The 2011 James Beard Award-winner for “Best Chef, Mid-Atlantic,” his many culinary coups have been recognized by Bon Appetit, Food & Wine, and Travel + Leisure, among other publications. He is also the owner of several other popular Philadelphia eateries, including Percy Street Barbecue, Federal Donuts, Dizengoff, and Abe Fisher. Showcasing the Middle Eastern, North African, Mediterranean, and Eastern European influences that have found their way into Zahav’s kitchen, Solomonov’s new book teaches readers how to make his food their own.
In conversation with Maureen Fitzgerald, food editor, Philadelphia Inquirer
Julie Dannenbaum Memorial Culinary Arts Lecture