This Pinsoon Air Fryer has got to be one of the best kitchen appliances I have ever seen. As a younger man, I lived in and out of Hotel’s for years, because of the work I was traveling for, and I wish I had something this compact and practical I could’ve traveled with back then. This machine doesn’t just air fry, it acts like a mini oven or toaster oven. Plus it has a rotisserie motor in it with a spit rod for meat and a basket attachment for more containment. I tested this thing out, with everything I could throw at it, and these were my results.
Pinsoon Air Fryer Recipes and Presets
One of the things I really like about this Air Fryer is the control panel. It’s got a Digital face with smart touch functions including presets, time and temperature adjustment, oven light, rotisserie rotation and a start button combination with the power switch. It’s very user friendly and it comes with a book with over 30 recipes they recommend. Everything I cooked in the video, I cycled back to back cooking just like I would do in a restaurant. I just kept running different options, just like different orders of food coming in, and kept the heat going and it handled everything I threw at it, with precision.
If you’re looking for a simple lifestyle change but you don’t want to change what you’re eating, this might be the answer for you. It’s healthier eating because it cooks the fat off the food instead of baking or deep frying more back in. This company is giving you 20% off for a limited time if you use this code Tara10QT and This Link!
One thing that I love to have in the freezer during the summer time is a bag full of Popsicle’s for the whole family. There are so many wonderful flavors to choose from and they’re so tasty but which ones do you buy? Well, lately I’ve stuck with the old Otter Pop or Fun Pops style of Popsicle because they’re cheap, self contained (less mess) and there are a ton or flavors to choose from, including tropical. The problem is that my kids want to eat them at all hours of the day and their little bodies just don’t process added sugar the way they process naturally occurring sugars. I’m not an idiot, so I started looking at my Juice drinks a little closer and guess what I decided to do? If you’re thinking, “Start a Taco shop?”, you’re absolutely right!
Natural Juice for Popsicle’s
I started drinking these Juice’s a while back because, let’s be honest, I don’t cook and eat the healthiest food in the world. I’ve got some great recipes on this website but I don’t appropriate and balance my diet well, with fruit and vegetables. I’m an entree eater and instead of spending the amount of time it takes to prep and prepare an entire meal, I usually just cook one amazing dish for everyone. That’s where these drinks come into play.
Now already I’m getting hounded with questions about the sugars in these Popsicle’s and drinks. I am not an expert, nor am I trained in the medical field or Nutritional arts and, while I’m at it, I’m not affiliated or receiving any compensation for advertising these products either. In my opinion, that’s what Google and other die hard blogger’s are for. So, you won’t find that information here. I will, however, tell you about my personal experience with Natural Juice.
A few years ago I was inspired to start juicing, thanks to that Netflix Show, “Fat Sick and Nearly Dead”. I purchased an $80 dollar juicer, $50 dollars in fruit and vegetables and I started a 7 day cleanse. Boy was I deleterious, literally. Not only did I not know what I was doing but I couldn’t believe how horribly expensive it was to live that way. I wanted to be healthier but not at the expense of taking food off of my children’s plates. That $50 dollars in fruit and vegetables only gave me 2 quarts of juice (64 oz). Drinking a 12 oz serving of that, 3 times a day exhausted that juice in the first 2 days! How anyone affords that life style is beyond me.
Now, I realize a juice cleanse is quite excessive with the juicing but even just incorporating one glass a day exhausts 2 quarts of juice, before the 7th day, per week. Guess what, that’s still $50 dollars a week in just fresh fruit and vegetables that I can’t afford. That’s why I buy these natural fruit and vegetable juices for $6 and $7 dollars per 64 oz bottle and I realized that they would make some amazing Push Pop Popsicle’s, too.
I can honestly say that this Fire Roasted Salsa is amazing and it is, quite possibly, the best salsa I’ve ever tried. It starts with fresh Hot House Tomatoes, Yellow Onions, Green Bell, Anaheim and Jalapeno Peppers, cilantro, lime and a few other key ingredients. Although you can find recipes, similar to this one, all over the web, I seriously considered keeping this one all to my self. But I get too excited when I discover the secrets to authentic recipes. It makes me want to share it with everyone. So that’s what I’m going to do today.
Fire Roasted Salsa Preperation
To get the best results, and be sure that your Fire Roasted Salsa tastes amazing, there’s only one thing you need to do before you take the vegetables to the grill. Cut your onions in half. It isn’t going to matter if you peel them before or after they roast but it is important that those onion layers get exposed to the grill. Salsa gets a lot of great flavor from onions and they have memory, so adding that smoked flavor to the rings will insure that your salsa tastes amazing when you blend them, together, with the other ingredients.
Fire Roasted Salsa Grilling Technique
Whether you choose to grill, broil or roast your vegetables over an open pit, to make this Fire Roasted Salsa, the timing and flipping is simple. I average 25 to 30 minutes of roasting time, over medium heat(350 Fahrenheit), and I rotate and flip everything about every 5 minutes. Look for some good color on the under side and flip. It’s that easy. I tend to check the peppers first because they burn quicker than the tomatoes and onions. The onions I worry about the least. The tomatoes just need to be pulled off the grill before they pop and loose their juice to the grill. You should pay attention to where the hot spots are and rotate everything accordingly. Then remove them from the heat and let them rest for a half an hour or so, until they are cool enough to touch and handle with your hands. Remove the stems, peel the onions and add the other ingredients.
Fire Roasted Salsa Formula
I have a basic formula that you might find useful when you’re making Fire Roasted Salsa. For every large Tomato, I add 1 medium sized Onion, 1 Bell Pepper, 1 Anaheim Pepper, 1 Jalapeno and a few cloves of Garlic. It’s pointless making salsa on that small of a scale and that’s why I double that amount in the ingredients below. If you want it spicier, add more peppers, different kinds or use less tomato. It’s really not that difficult to trick up. But that should give you a better understanding of how to approach your own homemade salsa in the future.
How to Spice Up Fire Roasted Salsa
If the Peppers aren’t providing enough heat and flavor for your tastes, there are a few other ingredients you can add to your Fire Roasted Salsa and I’ve included them in this recipe. Cumin, Smoked Paprika and Mexican Oregano are definitely among my favorites. You can even add some Cayenne if you’re feeling froggy. Just be sure that you stay true to your tastes and be considerate of the pallets and less tolerant individuals, like children you may be serving, if they can’t handle spice.
Fire Roasted Salsa Ingredients:
2 Hot House Tomatoes, large
1 Bell Pepper
1 Anaheim Pepper
5 Garlic Cloves
1 lime, squeezed
1 bunch Cilantro
1 tbsp Oregano
1 tbsp Cumin
1 tbsp Smoked Paprika
1 tbsp Chicken Bouilion, Caldo con Sabor de Pollo(Knorr)
Salt and Pepper to taste