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Recipes — blender

Red, White and Blue Frozen Lemonade

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This striped lemonade is the perfect patriotic drink to serve on the 4th of July. It’s also super simple - it only requires a few ingredients to throw in the blender, blend and done!       Ingredients: 1 cup lemon juice 1 cup sugar 4 cups ice cubes 1 cup blueberries, fresh or frozen maraschino cherries       Directions: Place the lemon juice, sugar and ice in a blender, blend until you have a slushy mixture. Divide the blueberries among four chilled glasses and muddle them slightly. Then, add the lemon slush, top with cherries and enjoy!  

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Strawberry Tomato Salsa

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The combination of these bright fruits and vegetables makes this the perfect summer recipe. This salsa has a great combination of sweet and tangy.       Ingredients: 4 cups cherry tomatoes, quartered 2 cups fresh strawberries, chopped 8 green onions, chopped ½ cup fresh cilantro, minced 6 tbsp olive oil 2 tbsp balsamic vinegar ½ tsp salt       Directions: Slice the tomatoes and strawberries in half. Then, spray your grill plate with cooking spray and place the tomatoes and cherries on the grill.  Grill on medium heat for 2-3 minutes on each side, working in batches if...

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Sparkling Mango Mint Lemonade

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Put a twist on the classic Lemonade beverage with this zesty, fizzy refreshment!         Ingredients:   1 mango, large 4 lemons, large and juiced ¼ - ½ cup mint, optional 2/3 cup sugar 2 cups water 2-3 cups club soda, chilled ice, to serve lemon wedges for garnish     Directions:   Wash, peel and chop the mango flesh. Then, combine the mango, lemon juice, mint leaves, sugar and water in a blender and blend until smooth. Taste the mixture and add more sugar if needed. Then, strain the mango lemonade mixture to remove any fibers and...

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Roasted Garlic Hummus

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    Ingredients:   1 bulb of garlic cloves, separated and unpeeled 5 tbsp olive oil, divided can of tinned chickpeas in water 2 tbsp light tahini sea salt 1 pinch of white pepper 1 tsp lemon juice 2 tbsp water fresh parsley to garnish   Directions:   Preheat air fryer oven to 350°F. Place the separated, unpeeled garlic cloves into a small oven-safe dish. Cover in 2 tbsp olive oil and roast for 20 minutes. Remove the dish from the oven and leave to cool for 1 hour. While you wait, drain and rinse the chickpeas well and remove...

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Roasted Chile Peach Salsa

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    Ingredients:   28 oz. can of whole tomatoes 4 large Anaheim peppers 6 peaches, firm   1 medium white onion, chopped 1 bunch of cilantro 4 garlic cloves 1 tbsp paprika 1 tbsp chile powder 1 tsp salt juice from 1 ½ limes     Directions:   Wash chiles and place them on a grill. Grill for 5 minutes on each side. Put chiles in a bowl and cover them to steam for 10-15 minutes. Remove skins, stems and seeds from the chiles and set aside. Wash and dry the peaches. Halve them and remove the seeds. Brush...

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