1. RECIPES

Air Fryer

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  • Baked Spuds

    Baked Spuds

    Ingredients 6 medium russet potatoes, washed 1 tablespoon canola oil 1 teaspoon kosher salt Instructions Set the air fryer to 400°F. Using a fork, pierce 8-10 holes into the surface of each potato. Coat each potato in canola oil and sprinkle each with salt. Place the potatoes in the basket of the air fryer. (Depending on the size of the basket, you may need to work in batches). Cook the potatoes for a total of 50 minutes, flipping halfway through (after 25 minutes) with tongs. (Cooking time will be based on the size of the potatoes.) Potatoes are done when they are browned and fork-tender.

  • Air Fryer Armadillo Eggs

    Air Fryer Armadillo Eggs

    Ingredients 8 large jalapeño peppers Cream Cheese Mixture 4 ounces cream cheese, softened ½ cup cheddar cheese, shredded ½ teaspoon garlic minced Sausage Mixture 1 pound pork sausage 1 pound Italian sausage 1 teaspoon brown sugar ½ teaspoon garlic, minced ½ teaspoon onion powder ½ teaspoon Kosher salt ½ teaspoon freshly cracked black pepper 16 slices bacon, thick-cut Instructions Preheat an air fryer to 400°F. Jalapeno Peppers Remove the stem and use a paring knife to carefully remove the insides of the jalapeno peppers. Fill a large saucepan halfway with water set it over high heat until boiling. Add the jalapeños to the boiling water for 5 minutes. Drain the water and remove the jalapeno peppers. Allow them to cool enough to touch. Cream Cheese Mixture In a medium bowl combine cream cheese, cheese, and garlic and mix until well blended. Stuff each hollowed-out jalapeño with the cream cheese mixture, all the way to the top. Sausage Mixture In a medium bowl, mix together pork sausage, Italian sausage, brown sugar, garlic, onion powder, salt, and pepper. Assembly Scoop out ¼ cup of the meat mixture and make a disc (or patty) shape. Wrap the disc around the stuffed jalapeño, sealing it inside. (It should look like an egg). Wrap two slices of bacon around the outside of the meat, and secure with a toothpick as needed. Repeat with the remaining jalapeños. Working in batches, add the armadillo eggs to the air fryer basket. Bake for 15 minutes. Then, flip and cook for an additional 10 minutes. The appetizer is done when the internal temperature of the sausage is 160°F and the bacon is crispy.

  • Air Fryer Hoisin Chicken Thighs

    Air Fryer Hoisin Chicken Thighs

    Ingredients 1 pound boneless skinless chicken thighs, about 6-8 ⅓ cup Hoisin sauce 2 tablespoons orange juice or pineapple juice 1 teaspoon sesame oil 1 clove garlic, minced sesame seeds and green onion for garnish, optional Instructions Combine Hoisin, orange juice, sesame oil, and garlic in a bowl. Add chicken thighs and toss to coat. Refrigerate at least 30 minutes or up to 4 hours. Preheat air fryer to 400°F. Place chicken in a single layer in the basket and cook 14-16 minutes or until chicken reaches 165°F. Notes Air Fryers can vary. Be sure to check the chicken a minute or two early until you are familiar with the cook time of your appliance. You can use chicken breasts in this recipe but will need to increase cook time. Hoisin is a thick sticky Chinese sauce with lots of great flavor. Teriyaki sauce can be substituted but it's not as thick and it will change the flavor of the recipe.

  • Cherry Cheesecake Egg Rolls

    Cherry Cheesecake Egg Rolls

    Ingredients 4 ounces cream cheese, softened 1 teaspoon lemon rind 3 tablespoons sugar ½ teaspoon lemon juice 1 can cherry pie filling 8 egg roll wrappers mine were 6″x6″ oil for frying Instructions In a bowl, combine softened cream cheese, lemon rind, sugar and lemon juice until well mixed. Spoon into a Ziploc baggie. Cut off the corner of the bag. Lay out the egg roll wrappers with one of the corners pointing towards you and pipe a line of cheese mixture across the wrapper. Add approx. 10 cherries on top of the cheese mixture. Using water, wet the edges of the wrapper and roll up tightly ensuring the edges are sealed well. Let the rolls sit about 3-4 minutes allowing the water to dry and create a good seal. Preheat oil to about 350°F and fry in small batches until brown and crispy (about 5-6 minutes). Serve warm. Notes Air Fryer Instructions: Generously brush with vegetable oil before cooking. Cook at 390°F for 8 minutes, flipping halfway through cooking. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or under the broiler. Freeze cooled egg rolls on a baking sheet, then store in a zip top bag for up to 4 weeks. Reheat in the air fryer or under the broiler.

  • Crispy Fried Chicken

    Crispy Fried Chicken

    Ingredients 4 chicken thighs 4 chicken drumsticks 2 cups buttermilk 1/4 cup Buffalo Hot Sauce optional 1 tablespoon salt 1 tablespoon garlic powder 1 teaspoon black pepper Dredging Mixture 1 cup all-purpose flour 1/3 cup cornstarch 2 teaspoons salt 2 teaspoons paprika 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon white pepper 1 teaspoon cayenne pepper Cooking oil to spritz or baste Instructions In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), garlic powder, salt, and pepper in a mixing bowl. Add in chicken pieces. Cover bowl with plastic wrap and refrigerate 4 hours. Prepare the breading by combining flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix thoroughly. Working one at a time, remove chicken pieces from buttermilk mixture. Shake gently to remove any excess and place in the breading mix to coat thoroughly. Tap off any excess. Set on a wire rack for 5-10 minutes while the flour and buttermilk brine meld together. Spritz the inside of the air fryer basket with non-stick oil. Place breaded chicken into the basket of the air fryer. Lightly spritz, making sure all flour gets coated with cooking oil of your choice. Only put in 4-5 pieces of chicken at a time. Air fryers come in several sizes, so be sure to not crowd the space to ensure there is plenty of airflow. Select Air Fry method, 375 degrees Fahrenheit, and cook for 10 minutes. Carefully flip the chicken and continue to cook for another 10-12 minutes, or until white meat hits 165 degrees Fahrenheit internal, or dark meat hits 175 degrees Fahrenheit. Cooking time will vary based on the size of chicken and which air fryer you use. Use a meat thermometer to ensure 100% accuracy for food safety. Remove from basket and repeat for any remaining chicken pieces. Be sure to let rest for 5-10 minutes before eating. Enjoy!

  • German Potato Pancakes

    German Potato Pancakes

    Ingredients 2 large eggs 2 tablespoons all-purpose flour ¼ teaspoon baking powder ½ teaspoon salt ¼ teaspoon pepper 6 medium potatoes, peeled and shredded ½ cup finely chopped onion ¼ cup vegetable oil Directions* *This recipe is also in the Air Fryer gallery as it seems to lend itself to air frying although I have not as yet tried it. Beat eggs, flour, baking powder, salt, and pepper together in a large bowl; stir in potatoes and onion. Heat oil in a large skillet over medium heat. Drop heaping tablespoonfuls of potato mixture into hot oil in batches. Press to flatten. Cook until browned and crisp, about 3 minutes on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining potato mixture.

  • French Bread Pizza

    French Bread Pizza

    Ingredients: 1 loaf french bread 1 cup pizza sauce 2 cups shredded mozzarella cheese favorite pizza toppings Instructions: Slice the loaf of French bread lengthwise and then slice in half. You will have 4 pieces. Set the air fryer to 350ºF. Place half of the bread slices in the air fryer basket, cut side up, and bake for 3 minutes. Remove basket from air fryer. Top the toasted bread slices with half of the pizza sauce and half of the mozzarella cheese. Add your favorite pizza toppings. Place air fryer basket back into the air fryer and bake an additional 5 to 7 minutes, until cheese is melted and golden brown. Repeat with remaining bread slices. Notes: Can use more or less pizza sauce and cheese if you prefer. Can freeze unbaked pizza for later. To bake after freezing, partially thaw and bake as directed above adding 2 or 3 minutes to the cooking time. You may need to trim the bread slices to fit your particular air fryer.

  • Air Fryer Zucchini Lasagna

    Air Fryer Zucchini Lasagna

    Ingredients 1 large zucchini approximately 1½ pounds 15 ounces ricotta cheese 1 cup Parmesan cheese 1 egg ½ teaspoon dried basil ½ teaspoon dried parsley salt & pepper to taste 8 ounces mozzarella cheese about 2 cups Meat Sauce ½ pound ground beef 1 onion diced 2 garlic cloves 2 cups pasta sauce homemade or jar 1 teaspoon Italian seasoning Instructions Line a small baking pan with parchment paper. Ensure the pan fits the air fryer basket. Preheat the air fryer to 400°F. Slice the zucchini into ¼" thick rounds. Place in a single layer in batches in the air fryer basket and cook for 8-10 minutes or until tender. Reduce air fryer temperature to 350°F. Meat Sauce While the zucchini is cooking, heat a frying pan over medium heat. Add the ground beef, onions, and garlic and cook until no pink remains. Drain any fat. Add the pasta sauce and Italian seasoning to the ground beef and simmer for 2 minutes. Cheese Sauce In a medium bowl, mix the ricotta cheese, Parmesan, egg, basil, parsley, salt, and pepper. Assembly Spread ½ cup of meat sauce onto the bottom of the baking pan. Layer half of the zucchini slices and half of the remaining meat sauce. Top with all of the ricotta mixture. Top with the remaining zucchini and finish with the remaining sauce. Cover the lasagna with foil and bake for 40-50 minutes or until cooked through. Remove foil and sprinkle mozzarella cheese over the top. Bake for an additional 8-10 minutes until cheese is golden brown. Rest at least 15 minutes before serving. Notes Additional beef can be added for a meatier sauce. Zucchini contains a lot of water, cooking it first helps keep the dish from being watery. As it rests, the lasagna will release a bit of water.

  • Reheating Fried Chicken

    Reheating Fried Chicken

    Ingredients 6 pieces fried chicken salt and pepper optional Instructions Preheat the air fryer to 350°F. Place the chicken in the air fryer basket and cook for 5 minutes. Flip the chicken and cook for another 5 minutes or until crispy. Season with salt and pepper if desired.

  • Air Fryer Chicken Breasts

    Air Fryer Chicken Breasts

    Ingredients 4 boneless chicken breasts 6 ounces each 1 tablespoon olive oil more as needed salt & pepper to taste Homemade Chicken Seasoning* ½ teaspoon garlic powder ½ teaspoon paprika or smoked paprika ½ teaspoon kosher salt ¼ teaspoon black pepper ¼ teaspoon oregano Instructions Preheat the air fryer to 370°F. Toss chicken with oil and seasonings. Place chicken breasts in the air fryer ensuring there is space between them for the air to circulate. Cook for 10 minutes. Flip chicken over and cook an additional 6-9 minutes or until chicken reaches 165°F. Do not overcook. Rest 5 minutes before slicing. Notes *SEASONING: Make the homemade seasoning in the recipe above or use a prepared chicken seasoning. Chicken breasts can range in size from 5 oz to 10 oz. The cooking times listed are for 6oz chicken breasts. If yours are larger or smaller, cooking time will need to be adjusted.  Don’t crowd the breasts in the air fryer, allow space for the air to circulate. Air fry chicken breasts for a total of 16-19 minutes, check for an internal temperature of 165°F, and do not overcook. Check them early as appliances can vary. After they have cooked, let them rest before slicing to keep them juicy.

  • Air Fryer Frozen Chicken Pot Pie

    Air Fryer Frozen Chicken Pot Pie

    Ingredients 2 frozen chicken pot pies salt and pepper to taste Instructions Preheat the air fryer to 360°F. Place the chicken pot pies in the air fryer basket. Cook for 20-24 minutes or until the crust is golden brown and the filling is warm. Season as desired.

  • Air Fryer Whole Chicken

    Air Fryer Whole Chicken

    Ingredients 1 whole chicken 2-4 lbs 2 tablespoons olive oil ½ teaspoon paprika ½ teaspoon salt ½ teaspoon pepper ½ teaspoon garlic powder 1 teaspoon dried parsley Instructions Preheat the air fryer to 350°F. Pat the chicken dry with a paper towel. Rub the oil evenly across the chicken then sprinkle with seasoning. Place the chicken in the air fryer basket, breast side down Cook for 50-60 minutes, flipping the chicken over half way through. Ensure the chicken reaches an internal temperature of 165°F before serving. *see note Notes *Cooking times will vary based on the size of the chicken, use an instant-read meat thermometer to ensure the chicken reaches 165°F. A 3lb chicken will take about 45-50 minutes while a 4lb chicken will need about 60 minutes.

  • Air Fryer Salmon Bites with Garlic Cream Sauce

    Air Fryer Salmon Bites with Garlic Cream Sauce

    Ingredients Salmon 2 salmon fillets (6 ounces each), skin removed 1 tablespoon olive oil 1 tablespoon fresh lime juice, 1-2 limes, squeezed ½ teaspoon garlic, minced ½ teaspoon paprika ¼ teaspoon kosher salt ¼ teaspoon black pepper Garlic Cream Sauce 4 tablespoons (½ stick) unsalted butter ¼ cup (59.5g) heavy cream 2 tablespoons garlic, minced 1 tablespoon fresh parsley, minced ¼ teaspoon kosher salt ¼ teaspoon black pepper Instructions Preheat the air fryer to 390°F. Spray the basket of the air fryer with nonstick cooking spray. Use a paper towel to pat the salmon fillets dry. Use a sharp knife to cut each filet into 1-inch squares. In a medium bowl combine olive oil, lime juice, garlic, paprika, salt, and pepper. Pour the mixture over the salmon bites and gently toss to coat. Working in batches, place the salmon bites in an even layer in the basket of your air fryer. (Do not overcrowd.) Air fry for 4-5 minutes. Flip and repeat on the opposite side, or until the salmon reaches an internal temperature of 140-145°F. Place the cooked salmon in a bowl. While salmon is cooking, prepare the garlic sauce. In a medium saucepan over medium heat, add butter, heavy cream, garlic, parsley, salt, and pepper. Stir together until the butter is melted and the mixture is fully combined and heated through (4-5 minutes). Pour the garlic cream sauce over salmon bites and serve over mashed potatoes or rice.

  • Cherry Cream Cheese Danish

    Cherry Cream Cheese Danish

    Ingredients Pastries 2 sheets frozen puff pastry sheets, thawed according to package directions 8 ounces cream cheese, softened 2 tablespoons granulated sugar 1 teaspoon almond extract 1 can (21 ounces) cherry pie filling Egg Wash 1 large egg, room temperature 1 tablespoon water Topping confectioners' sugar, for dusting Instructions Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper and set aside. Lay the puff pastry sheets on a lightly floured surface, and cut each sheet into 6 equal-sized rectangles. You will have a total of 12 rectangles, about 4½x3 inches in size. Arrange the puff pastries evenly onto the lined baking sheets, leaving about 1 inch between each pastry. Use a fork to poke a few holes into the middle of the pastry sheet. Be sure to leave about a ½-inch perimeter around the edge. This will allow the outside border to puff up while the center stays low and holds the filling. In a medium bowl stir together the cream cheese, sugar, and almond extract until fully combined. Spread 1 heaping tablespoon of the cream cheese mixture onto the center of each puff pastry. Top the cream cheese mixture with 2 heaping tablespoons of cherry pie filling. In a small bowl, whisk the egg and water together. Brush onto the outside edges of the pastry. Bake for 15-18 minutes, or until golden. Remove from oven and dust with confectioners' sugar. Set aside to cool slightly before serving. Air Fryer Cherry Danish If you are ok with working in batches, then the air fryer is a great option for making these danish. To do that, set your air fryer to 325°F and then assemble the danishes following the directions in the recipe card. When ready to cook, place as many danishes into the basket (or on the tray) of your air fryer without overlapping. Set timer for 8 minutes. They may take up to 10 minutes, but you are looking for a puffy, golden brown crust.

  • Ingredients:  

4 boneless skinless chicken breasts 5-6 ounces each
1 tablespoon olive oil
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon each salt & pepper

Filling:

3 ounces cream cheese softened
2 ounces feta cheese crumbled
1 clove garlic minced
1 ½ cups fresh spinach finely chopped
3 tablespoons red bell pepper finely diced, or tomato
¼ teaspoon dried oregano

Instructions: 

Mix all filling ingredients in a bowl.

Place chicken on a cutting board and butterfly each chicken breast ¾ of the way through, do not cut all of the way through.

Divide filling over the chicken breasts and secure with a toothpick.

Preheat the air fryer to 360°F.

Rub the outside of the chicken with olive oil and season with paprika, garlic powder, salt & pepper.

Place in a single layer in the air fryer and cook 18-22 minutes or until the chicken reaches 165°F with an instant-read thermometer.

Notes:

I do not add additional salt to the filling as I find the feta to be salty enough. Once mixed, you can taste the filling and add salt and pepper to taste.

This recipe is for 5-6 oz chicken breasts.If your chicken is larger or smaller cooking time will need to be adjusted. Appliances can vary, check the chicken with a thermometer early.

Do not cut the chicken breasts all of the way through. Seal with a toothpick and ensure you remove all of the toothpicks before serving.

Store leftovers in the fridge in an airtight container for up to 2 days. Reheat in the air fryer until heated through.

    Ingredients: 4 boneless skinless chicken breasts 5-6 ounces each 1 tablespoon olive oil ½ teaspoon paprika ¼ teaspoon garlic powder ¼ teaspoon each salt & pepper Filling: 3 ounces cream cheese softened 2 ounces feta cheese crumbled 1 clove garlic minced 1 ½ cups fresh spinach finely chopped 3 tablespoons red bell pepper finely diced, or tomato ¼ teaspoon dried oregano Instructions: Mix all filling ingredients in a bowl. Place chicken on a cutting board and butterfly each chicken breast ¾ of the way through, do not cut all of the way through. Divide filling over the chicken breasts and secure with a toothpick. Preheat the air fryer to 360°F. Rub the outside of the chicken with olive oil and season with paprika, garlic powder, salt & pepper. Place in a single layer in the air fryer and cook 18-22 minutes or until the chicken reaches 165°F with an instant-read thermometer. Notes: I do not add additional salt to the filling as I find the feta to be salty enough. Once mixed, you can taste the filling and add salt and pepper to taste. This recipe is for 5-6 oz chicken breasts.If your chicken is larger or smaller cooking time will need to be adjusted. Appliances can vary, check the chicken with a thermometer early. Do not cut the chicken breasts all of the way through. Seal with a toothpick and ensure you remove all of the toothpicks before serving. Store leftovers in the fridge in an airtight container for up to 2 days. Reheat in the air fryer until heated through.

  • Cheeseburger Egg Rolls

    Cheeseburger Egg Rolls

    Ingredients: Egg Rolls: 1 pound ground beef 1 teaspoon garlic powder ½ teaspoon kosher salt ¼ teaspoon black pepper 1 small yellow onion, finely chopped (about ½ cup) 2-3 large dill pickles, finely diced (about ½ cup) 1½ cups (169.5g) sharp cheddar cheese, shredded 1 package (16 ounces) egg roll wrappers (this recipe makes 10 eggrolls) Dipping Sauce: ¼ cup (58g) mayonnaise 2 teaspoons mustard 2 teaspoon ketchup Instructions: In a medium skillet over medium heat, add ground beef, garlic powder, salt, and pepper. Cook, stirring occasionally, until no pink remains, about 8 to 10 minutes. Remove from heat and drain excess oil. On a clean work surface, set out 10 egg roll wrappers. Working one at a time, top each with ¼ cup hamburger mixture, 1 tablespoon diced onion, 1 tablespoon diced pickle, and 2 tablespoons cheddar cheese. To roll, first, wet the edges of the egg roll lightly with water, and then fold up the bottom corner to just over the filling and roll once. Second, fold in the right and left corners of the wrapper to the center, lightly pressing to seal. (You may need to add more water to the edges and corners to help the wrapper stay folded.) It should now look like an open envelope. Continue rolling until the filling is fully wrapped inside of the egg roll. Press to seal the edges. Set the air fryer to 400°F. Place the egg rolls into the basket of your air fryer. (Depending on the size of your air fryer, you may have to work in batches.) Spray the tops of the egg rolls with nonstick cooking spray and air fry the egg rolls for 3-4 minutes. Flip them over, spray again with cooking spray, and air fry for another 3-4 minutes, or until golden brown. While the egg rolls are cooking, add mayonnaise, mustard, and ketchup in a small bowl and mix until well combined. Dip the egg rolls in the dipping sauce and enjoy!

  • Air Fryer Chicken Cordon Bleu

    Air Fryer Chicken Cordon Bleu

    Ingredients: Chicken: 4 boneless skinless chicken breasts 12 slices pre-packaged deli ham, divided 1 cup (113 g) Swiss cheese, shredded, divided Breading: ¼ cup (31 g) all-purpose flour ¼ teaspoon kosher salt ¼ teaspoon pepper ¼ teaspoon cayenne pepper 2 large eggs, room temperature 2 tablespoons water 1 cup (108 g) Italian seasoned breadcrumbs ¼ cup (½ stick / 56 g) unsalted butter, melted 1 teaspoon kosher salt 2 teaspoons garlic, minced Swiss Cheese Sauce: ½ cup (1 stick / 113 g) unsalted butter ½ cup (62.5 g) all-purpose flour 3 cups (735 g) whole milk, warmed 2 teaspoons kosher salt ½ teaspoon garlic powder 1 cup (113 g) Swiss cheese, shredded ½ cup (56.5 g) mozzarella cheese shredded salt and pepper, to taste parsley, for garnish Directions: Chicken: Pat chicken dry with a paper towel and butterfly each chicken breast. To butterfly, put your chicken breast on a cutting board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. Place each butterflied chicken breast flat between 2 sheets of plastic wrap and pound until it reaches an even thickness of about ¼ inch. (Be careful not to tear the chicken). Use a rolling pin to flatten the chicken if needed. Set out 4 pieces of plastic wrap, each about 10 inches wide. Set one chicken breast on each piece of plastic wrap. Top each chicken breast with an even amount of ham and ¼ cup of cheese. Using the plastic wrap, roll the chicken into a tight roll, tucking the sides in slightly. Seal the chicken rolls tightly with the plastic wrap and refrigerate for 30 minutes. Breading: When ready, take the chicken out of the refrigerator and remove the plastic wrap. On a shallow plate add flour, salt, pepper, and cayenne pepper. Whisk to combine. On a second plate, whisk the eggs and water together. On a third plate combine breadcrumbs, butter, salt, and garlic. Mix until well combined. Working one chicken breast at a time, dredge the chicken into the flour, then the egg, then the breadcrumb mixture. Making sure to coat the entire chicken breast each time. Working 2-4 at a time (depending on the size of your air fryer) spray the coated chicken lightly with cooking oil and transfer it to the air fryer basket. Do not overcrowd. Air Fry at 375°F for 18-20 minutes, flipping halfway, until golden brown and cooked through to an internal temperature of 165°F. In the last few minutes of air frying, make the Swiss cheese sauce. Cheese Sauce: In a saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown). Remove from heat and gradually pour in the warm milk, whisking constantly. Return the pan to the heat, and whisk for another 3-5 minutes or until the mixture has thickened. Add the salt and garlic powder. Stir to combine. Remove from heat. Add the cheeses, stirring to melt. Pour cheese sauce over chicken cordon bleu, garnished with parsley. Serve warm.

  • Crispy Fried Chicken

    Crispy Fried Chicken

    Ingredients: 1 fryer chicken, cut up or your favourite pieces (I use about 4 to 6 bone-in chicken thighs) 2 tablespoons salt 2 cups water 1 1/2 to 2 cups milk 1 large Egg 1 to 1 1/2 cups self-rising flour 2 teaspoons onion powder 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 2 teaspoons chicken soup base 2 teaspoons Paul Prudhomme’s poultry magic or other poultry seasonings (optional) canola oil for frying Directions: Add 2 cups of water and 2 tbsp of slat inside a large plastic container. Stir until the salt is dissolved. Add the chicken into the container. Make sure to submerge them in the water. Cover the container, then place it inside the fridge. Allow it to rest for at least an hour. In a mixing bowl, add milk and egg. Beat until well blended. In a separate bowl, add flour, soup base, and seasonings. Whisk until well mixed. Coat each chicken piece into the flour mixture, then into the egg mixture. Coat each with flour again. Repeat the process with the rest of the chicken. Place a large skillet on the stove and turn the heat to medium. Add enough oil about 1-inch deep and allow it to become hot. Add the chicken pieces in batches. Cook for about 8 minutes on each side. Remove from the skillet onto a clean plate lined with paper towels to drain any excess oil. Repeat the process to the rest of the chicken. Serve hot and enjoy!

  • Chicken Alfredo

    Chicken Alfredo

    Homemade Chicken Alfredo 12 ounces fettuccine 2 chicken breasts boneless, skinless, 5 oz each 2 teaspoons cajun seasoning 1 tablespoon olive oil 5 tablespoons butter divided 2 cloves garlic minced 1 ½ cups heavy cream 1 ½ cups parmesan cheese grated, divided pinch nutmeg* salt & pepper fresh parsley and additional parmesan for garnish Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Drain, reserving ½ cup pasta water and set aside. Cut chicken into bite sized pieces. Toss with cajun seasoning. While pasta is boiling, heat 1 tablespoon olive oil and 1 tablespoon butter in a sauce pan over medium heat. Add chicken to the pan and cook until no pink remains, about 5-7 minutes. Remove from the pan and set aside. In the same pan melt 4 tablespoons butter. Add garlic and cook just until fragrant, about 1 minute. Stir in cream and bring to a simmer. Let simmer about 5-7 minutes or until slightly thickened. Remove from heat and stir in parmesan cheese and a pinch of nutmeg. Season with ½ teaspoon salt & ½ teaspoon pepper (or to taste). Remove from the heat and stir in the chicken with any juices. Toss with cooked fettuccine adding additional pasta water if needed. Garnish with additional parmesan cheese and parsley if desired. Use full-fat cream, lighter versions don't thicken well in this recipe. Shred your own parmesan, pre-shredded cheese doesn't melt as well. Ensure butter and garlic don't brown, just cook it enough to become fragrant. Remove the sauce from the heat before you stir in the cheese. If cheese is overheated/boiled it can separate. Cook the pasta al dente (firm) and reserve pasta water to change the consistency of the sauce if needed. A pinch is about 1/16th of a teaspoon. Use your index finger and thumb to squeeze a little bit out of the spice jar.

  • Roasted Potatoes & Onions

    Roasted Potatoes & Onions

    Ingredients Original recipe is for oven roasting but should work well in the air fryer Yield: 6 servings 2 pounds potatoes, sliced into 1/2-inch-thick pieces 1 onion, halved and each half cut into quarters ½ cup canola oil ½ cup olive oil 4 cloves garlic 1 envelope onion soup mix 1 tablespoon chopped fresh rosemary, or more to taste 1 tablespoon freshly ground black pepper Directions Preheat oven to 450 degrees F. Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil. Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

  • Cracker Barrel Chicken Tenderloins

    Cracker Barrel Chicken Tenderloins

    Ingredients 1/2 cup Italian dressing 1 garlic clove, minced 1 tablespoon honey 2 teaspoons lime juice, fresh squeezed 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1 pound chicken tenderloins Instructions Place the dressing, garlic, honey, lime juice, salt, and pepper into a large bowl, whisk until combined. Add the chicken tenderloins and mix them in, so they are fully coated. Cover the bowl with plastic wrap and place it into the fridge for up to 1 hour to marinate. Once ready to cook, preheat your air fryer to 400°F. Spray the basket with olive oil spray and place the tenders, not touching each other into the basket. You may need to air fry in batches. Air fry for 10 minutes, flipping halfway through. Chicken is done cooking when the internal temperature reaches 165°F.

  • Fried Zucchini Sticks

    Fried Zucchini Sticks

    Zucchini Sticks are lightly breaded and fried zucchini that are perfect for dipping in marinara sauce for an appetizer or snack. 4 medium zucchini, cut into 3-inch long by 1/2-inch wide strips Flour Mixture 1/4 cup all-purpose flour 1/2 teaspoon Kosher Salt 1/4 teaspoon freshly ground black pepper Egg Mixture 1 large egg, room temperature 1 tablespoon water Breadcrumbs Mixture 1/2 cup seasoned breadcrumbs 1/4 cup parmesan cheese vegetable oil, for frying 1 cup marinara sauce, heated for dipping Heat oil in a deep saucepan to 350°F. (You should have about 2 inches of oil.) On a wide deep plate, whisk together the flour, salt, and pepper. On a second plate, whisk together the egg and the water. On a third plate, whisk together bread crumbs and parmesan cheese. Dredge the zucchini sticks first in the flour mixture, then the egg, and finally the breadcrumb mixture. Working in batches, add the 5-6 zucchini sticks to the heated oil and cook for 3 minutes (or until golden brown). Set on a paper towel-lined plate to drain. Serve warm, dipped in marinara sauce.

  • Air Fried Shrimp

    Air Fried Shrimp

    Ingredients 1 pound tail-on jumbo shrimp, peeled, de-veined, and thawed 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon Old Bay seasoning shrimp cocktail, for dipping Instructions Spray the basket of an air fryer with nonstick cooking spray. In a large bowl, add the shrimp, oil, salt, pepper, and Old Bay seasoning. Toss to coat. Evenly spread out the shrimp in a single layer into the basket of the air fryer. Air fry the shrimp at 400°F for 10 minutes, flipping halfway through. If you are using smaller shrimp, the cooking time may be less. Serve warm with cocktail sauce.

  • Ninja Apple Cobbler

    Ninja Apple Cobbler

    My first item using cast iron in the Ninja Foodi oven, Melt about 3/4 stick of real butter in the baking dish at 350°F Mix 1 cup of self rising flour with 1 cup of sugar and 1 cup of milk/ When the butter has melted, add about a quart of fruit. This came from a 20 ounce can of apple pie filling. Gently pour the batter around the fruit in the baking dish. Select 'bake' on the Foodi and the time at 1 hour and temperature at 350°F. Hit the start button and wait for the magic.

  • "Baked" Potatoes

    "Baked" Potatoes

    Ingredients 4 medium russet potatoes vegetable oil coarse sea salt Directions 1. Wash the potatoes and dry very well. Prick the skin with a fork. Rub vegetable oil over the potatoes. Generously sprinkle with sea salt. 2. Preheat air fryer for 10 minutes. Place the prepared potatoes in the basket. Cook at 390 degrees for 30-45 minutes.

  • Air Fryer Garlic Parmesan Fries

    Air Fryer Garlic Parmesan Fries

    Ingredients: 1 large potato ½ tbsp salt ½ tbsp pepper 1 tbsp oil 1 tbsp minced garlic ½ tbsp parsley 1 cup shredded Parmesan cheese Peel and cut potato into desired size fries. Place fries in mixing bowl and pour oil over. Add salt and pepper and mix until fries coated thoroughly. Place fries in air fryer basket and cook for 15 minutes at 370 degrees. Shake fries halfway. Remove fries. Top with garlic and Parmesan cheese and serve garnished with parsley. TIPS Don’t overfill your air fryer. This is a common mistake and it will keep the fries from cooking evenly and getting nice and crispy! I recommend tossing the fries mid-way through cooking. Just pull the bowl of the air fryer out and give them a toss with a spatula! This helps them cook more evenly.

  • Air Fryer Roasted Carrots

    Air Fryer Roasted Carrots

    Ingredients: 6 large carrots, washed, peeled, and cut into sticks 2 tablespoons brown sugar 2 tablespoons olive oil 1 tablespoon fresh rosemary, chopped 1/2 teaspoon salt 1/2 teaspoon pepper Directions: In a large bowl, combine the carrots, brown sugar, and olive oil. Toss to coat evenly. Transfer the coated carrots to the basket of an air fryer. Fry the carrots at 350°F for 15 minutes. After the 15 minutes, toss the carrots and season them with the rosemary, salt, and pepper. Fry for 5 more minutes, or until golden brown. Remove from the air fryer basket and serve immediately.

  • Chicken Breasts

    Chicken Breasts

    Ingredients 5-6 Chicken Breasts 2 Tablespoon Olive Oil 1/2 tsp Paprika 1 tsp Salt 1 tsp Pepper Instructions Preheat your air fryer to 360 degrees F.  If you air fryer does not have a preheat option, then I recommend running the air fryer for approximately 5 minutes to warm up the air fryer prior to cooking the chicken. Then place the chicken breast in the air fryer.  Brush with the olive oil. Combine the seasonings together in a small bowl and sprinkle the seasoning mixture on top of the chicken breasts in the air fryer. Cook for 10-12 minutes depending on the size of the chicken breasts.  Use the longer time for thicker chicken breasts. Then flip the chicken breasts in the air fryer and cook for 10-15 minutes until the chicken has a minimum internal temperature of 165° F. Then transfer the chicken to a plate and allow it to rest for at least 5 minutes prior to cutting. Serve immediately or store for future meals or meal prep!

  • Air Fryer Bacon

    Air Fryer Bacon

    Ingredients 12 pieces bacon Instructions Set the temperature for 350 degrees. Preheat for 5 minutes. Place the bacon (whole) in the air fryer. enough to cover the bottom. Cook for 8 minutes for soft bacon and 9 minutes for crunchy bacon. After the amount of cooking time is finished you can cook in 1 minute increments until you are satisfied with the crunchiness. Place on a paper towel lined plate to cool. Bacon will continue to get crispy as it cools. Continue doing this until all the bacon is cooked.

  • Fried Potatoes and Onions/Peppers with Smoked Sausage**

    Fried Potatoes and Onions/Peppers with Smoked Sausage**

    Ingredients 2 lbs baby red potatoes (you can also use regular red potatoes or gold potatoes), cut into 1 – 1 1/2 inch pieces 1 onion, sliced into thick half circles 1 red bell pepper, cut into 1-inch pieces 8 oz smoked sausage or kielbasa (I use smoked Polish kielbasa), cut into 1-inch pieces 8 oz fresh mushrooms (baby Bella, white button, etc.), cut in half or quarters 1/4 cup olive oil 4 garlic cloves, minced 1 teaspoon fresh thyme 1 Tablespoon spice / dry herbs blend salt, ground black pepper fresh herbs, minced (parsley, thyme, chives, dill, etc) Instructions Preheat the oven to 475° (I used the convection setting on my oven, although if you don’t have that option, it will still work.). Place a large rimmed baking sheet into the oven at the same time, so that it heats up while you are prepping all the ingredients. Scrub the potatoes really well and cut them into 1 – 1½ inch pieces. Place them into a medium pot, and fill it with water, so that the water is just barely covering the potatoes. Bring it to a boil, reduce to a simmer and cook for about 5 minutes, covered, just until the potatoes are halfway cooked through. Drain the potatoes. Meanwhile, cut the mushrooms in half or in quarters if they are very large. Slice the onions into thick half circles. Cut the bell pepper into 1-inch pieces, and slice the sausage into 1-inch pieces. In a large bowl, combine the onion, bell pepper, mushrooms, olive oil, minced garlic cloves, fresh thyme salt, freshly ground black pepper and a mixture of dry herbs. When the potatoes are halfway cooked, gently toss them with the mushroom and pepper mixture, along with the sausage. Take out the searingly hot baking sheet from the oven and quickly spread everything out in one layer. Roast in the preheated oven, uncovered, for 20-30 minutes, until the vegetables are all cooked through and golden brown, turning everything over halfway through cooking. You can broil the dish during the last few minutes of cooking to give it extra brownness and a slight char. Garnish with fresh herbs, such as parsley, thyme, chives, dill, etc. Make Ahead: Prep all the ingredients, without placing them onto the baking sheet. Store in the refrigerator up to 2 days. When you are ready to serve, preheat the oven with the rimmed baking sheet in it and then proceed with the rest of the steps. Notes You can use any cooked sausage that you like. I buy my sausage from a local Polish store, where they make their own sausage. It is SO delicious. The sausage that I used this time had a really smoky flavor, so it gave that same smoky flavor to the rest of the vegetables. However, you can use any kind of sausage that you prefer. ** Haven't tried this one in the air fryer but it looks promising.

  • Apple Fries

    Apple Fries

    Ingredients  • 3 large Gala apples • 1 C flour • 3 large eggs beaten • 1 C graham cracker crumbs • 1/4 C sugar Caramel Dipping sauce Ingredients: • 1 container of caramel sauce Instructions • Preheat air fryer to 380 degrees. • Line a cookie sheet with parchment paper. • Prep the apples: peel, core, then cut the apples into 8 wedges. • Add the flour into a medium size bowl. Set aside. • Beat the eggs, pour into a shallow dish. • In a second shallow dish combine the crushed graham crackers and sugar. Stir to blend. • Line the flour bowl first, second put the beaten eggs, and crushed graham crackers, and sugar combination. • Begin by tossing each wedge of apple in the flour. • Dredge the floured apple pieces in the beaten eggs. • Third, roll the apple pieces in the sugar/crushed graham cracker mixture. • Put each prepared apple pieces on the prepped cookie sheet. • Toss the apple slices and flour together in a large bowl. Set up a dredging station by put Dip each apple slice into the egg, and then into the graham cracker crumbs. Coat the slices on all sides and place the coated slices on a cookie sheet. • Coat the bottom of the air fryer basket with oil. • Do not overlap the apple pieces in the air fryer. Air fry the apples in batches. Spray the apple pieces with a light coat of oil. Air fry at 380 degrees for 5 minutes then turn the apple pieces over and for an additional 2 minutes. • Pour the caramel sauce into a serving bowl. Transfer the bowl to a microwave. Heat until the caramel sauce is warm and ready to serve with the apple fries.

  • Air-Fryer Apple Fritters

    Air-Fryer Apple Fritters

    An air fryer makes these easy apple fritters healthier than old-fashioned fritters, yet they are still just as delicious. They're a quick and easy dessert that includes a scrumptious brown butter glaze! —Alyssa Castriotta, North Scituate, Rhode Island Ingredients • Cooking spray • 1-1/2 cups all-purpose flour • 1/4 cup sugar • 2 teaspoons baking powder • 1-1/2 teaspoons ground cinnamon • 1/2 teaspoon salt • 2/3 cup 2% milk • 2 large eggs, room temperature • 1 tablespoon lemon juice • 1-1/2 teaspoons vanilla extract, divided • 2 medium Honeycrisp apples, peeled and chopped • 1/4 cup butter • 1 cup confectioners' sugar • 1 tablespoon 2% milk Directions • 1. Line air-fryer basket with parchment (cut to fit); spritz with cooking spray. Preheat air fryer to 410° deg. • In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Add milk, eggs, lemon juice and 1 teaspoon vanilla extract; stir just until moistened. Fold in apples. • In batches, drop dough by 1/4 cupfuls 2-in. apart onto air-fryer basket. Spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn fritters; continue to air-fry until golden brown, 1-2 minutes. • Melt butter in small saucepan over medium-high heat. Carefully cook until butter starts to brown and foam, 5 minutes. Remove from heat; cool slightly. Add confectioners' sugar, 1 tablespoon milk and remaining 1/2 teaspoon vanilla extract to browned butter; whisk until smooth. Drizzle over fritters before serving.

  • Air Fryer Apple Pie Bombs

    Air Fryer Apple Pie Bombs

    Air Fryer Apple Pie Bombs are biscuits filled with apple pie filling, cooked in an air fryer until golden brown, and covered in an apple pie spice and sugar coating. Ingredients • ¾ cup (150g) granulated sugar • 3 teaspoons apple pie spice • 1 can (8 count) Pillsbury Grand biscuits • 1 cup apple pie filling, with apples cut into small pieces • 1 teaspoon cinnamon • ½ cup (1 stick or 113g) butter, melted Instructions 1. In a medium-size bowl, mix the sugar and apple pie spice. Set aside. 2. Remove the biscuits from the can and use your hand to peel and separate each into two layers. Using a rolling pin, roll each layer of biscuit into a 4-inch circle. (You will have 16 circles.) 3. In a small bowl, combine the apple pie filling with cinnamon. Mix to combine. 4. Spoon about 1 tablespoon of the apple pie filling and cinnamon mixture into the center of each circle. 5. Use your fingers to pull sides together and pinch to seal. Roll into balls. 6. Spray the basket of an air fryer with nonstick cooking spray. 7. Working in batches, place the balls into an air fryer basket about 2 inches apart. Spray the tops with cooking spray. 8. Air fry at 350°F for 8-9 minutes, or until golden brown. 9. Carefully remove the balls from the air fryer, dipping each in melted butter. 10. Roll each dipped apple pie bomb into the apple pie spice and sugar mixture. Repeat with the remaining batches. 11. Serve immediately or at room temperature.

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