Elizabeth Shaw

Article / Updated 10-10-2023

The best part about using the Instant Pot to cook your favorite meats is the endless possibilities those leftovers can provide. We’re big fans of saving time (and sanity) in the kitchen, and leftovers do just that. But we’re not about to tell you to eat the same meal five days out of the week. (Of course, if that’s your jam, no judgment!) Having a variety of quick and convenient ways you can repurpose that pulled pork or roasted chicken is crucial to not only keeping your love for the Instant Pot alive, but also satisfying your taste buds and encouraging creativity in the kitchen. Use this chapter as a guide to think outside the box when it comes to carrying over your favorite pulled meats. Bowls made with Instant Pot leftovers You can whip up a bowl on a whim by using the pulled meat from your latest Instant Pot meal prep day and highlight it in your bowl. Made pork instead of the chicken called for in the Mediterranean Bowl with Feta and Herb Yogurt Dressing? Don’t fret! Use pork instead, and rest easy knowing you’ll still be getting plenty of solid nutrition like protein, vitamin B12, and many other nutrients. Mediterranean Bowl with Feta and Herb Yogurt Dressing Instant Pot function: Sauté (High), Pressure (High), Keep Warm (Off), Quick Release Fits diets: Gluten-Free, Mediterranean Prep time: 20 minutes Cook time: 25 minutes Yield: 4 servings Ingredients 2 small chicken breasts, cubed 1/4 cup extra-virgin olive oil Salt and pepper, to taste 1 cup dried garbanzo beans, soaked overnight and drained 1/4 cup farro 1/2 small onion, chopped 2 cups chicken stock 2 garlic cloves, chopped 1 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon black pepper 1 avocado, peeled and sliced, for garnish 1/2 cup black or green olives, for garnish 1 medium bell pepper, thinly sliced or 1/2 cup chopped, canned red bell pepper, for garnish 1 medium tomato, chopped, for garnish 1/2 cup fresh grated carrot, for garnish 1/2 cup fresh basil, chiffonade (see following figure), for garnish 1/2 cup chopped walnuts, for garnish Feta and Herb Yogurt Dressing (see the following recipe) Directions Set the Instant Pot to Sauté (High) and place the cubed chicken breasts and olive oil into the pot. Sauté for 10 minutes, stirring occasionally until fully cooked. Remove the chicken from the pot, season with salt and pepper to taste, and set aside. Place the garbanzo beans, farro, onion, chicken stock, garlic, oregano, salt, and pepper in the inner pot of the Instant Pot. Secure the lid and set the valve to Sealing. Press Pressure Cook (High) and, using the +/– button, set the timer to 15 minutes and Keep Warm (On). When cooking has completed, allow do a Natural Release for 10 minutes. Press Cancel, using Quick Release to remove any additional pressure from the pot. Carefully remove the bean and farro mixture and set aside. Assemble the bowls by placing 1/4 of the bean and farro mixture on the bottom of each bowl. Add a single line of cooked chicken cubes down the center of each bowl. Decorate the bowls with avocado, olives, bell pepper, tomatoes, and grated carrot. Top each bowl with basil and walnuts. To serve, drizzle with Feta and Herb Yogurt Dressing or a quick squeeze of fresh lemon and olive oil. Feta and Herb Yogurt Dressing Fits diets: Gluten-Free, Mediterranean, Vegetarian Prep time: 3 minutes Cook time: None Yield: 8 servings Ingredients 1 cup plain yogurt 1/4 cup crumbled feta 2 tablespoons chopped dill 2 tablespoons chopped parsley 1/2 teaspoon salt 1/2 cup grated cucumber 1 garlic clove, chopped 1 green onion, chopped Directions Place all the ingredients in a bowl and whisk together. Serve immediately. If you prefer a smoother dressing, you can skip the chopping and just blend all the ingredients in a blender. Casseroles from Instant Pot leftovers Casseroles are not just reserved for ground meats. Pulled meats, like chicken, pork, and beef, make excellent additions to your favorite comfort classic casserole recipes. The meats are precooked, so you should be able to adjust the cooking time a bit to throw dinner together more quickly. Every recipe will vary so a general rule of thumb is to allow yourself the time to be able to keep an eye on the recipe while it’s cooking on your first run through, so you don’t end up with an overcooked casserole! Enchiladas with Instant Pot leftovers Enchiladas are a family favorite in our homes. Simply shred your leftover meat into even pieces. Using your Instant Pot and 7-inch springform pan, make a quick enchilada lasagna in just under 14 minutes! Just as you would with a traditional lasagna, layer your tortillas, cheese, sauce, and leftover meat. You can even kick it up a notch by adding in precooked vegetables you may have on hand. Make it gluten-free by using corn tortillas. Add leftover meats to omelets Power up your breakfast and make a protein-packed omelet. Omelets are a go-to food recommended on most keto and paleo diets. Plus, they’re easily customizable for the entire family. A nice way to kick off a weekend would be to use up any leftover meats you had from the week and create your own in-home, build-your-own-omelet bar! Not only will you save a ton of money (because you won’t be dining out), but you’ll also help clean out your fridge to get ready for Sunday meal prep. Some of our favorite combos include pairing your garden-fresh vegetables like tomatoes, bell peppers, and fresh cilantro with leftover carnitas. Salads featuring Instant Pot leftovers It’s pretty obvious you can throw whatever pulled meat you have on a delicious crisp salad any season of the year. But this tip uses those pulled meats in a way that you may not have thought of before: yogurt-based salads! Yes, you can amp up the nutrition of those traditional mayonnaise-based salads by using a blend of plain yogurt and mayonnaise (or if you’re a yogurt fan, just use it entirely in the recipe and hold the mayo). We recommend using fresh herbs to enhance the flavor of your salads, although the meats are seasoned when cooked. Serve them atop a bed of butter-leaf lettuce and whole-grain crackers for a simple yet satisfying meal. Sandwiches with hearty pulled meat leftovers Did your house suddenly become a landing spot? Don’t stress, you can feed your friends and family with a quick sandwich platter using that leftover pulled meat. Take out whatever bun or bread you have (even hot dog buns cut in half will work well for this) and assemble a variety of hot and cold sandwiches with whatever meat you have on hand. Plus, you can easily take your hot dog bun pulled pork sandwich to a new level by adding a drizzle of a homemade dressing. Your guests may even think you had them catered in with that gourmet touch! Add leftover meats to soups Boost the protein of those vegetarian classic soups like minestrone soup and other vegetable-based soups by tossing in leftover pulled meats! If you’re making them in the Instant Pot, simply wait until the cooking completes for your soup, and stir in the pulled meat pieces at the end. Carry-over cooking from the pressure of the pot will naturally reheat the meat (without toughening it) to the proper temperature that’s safe to consume! If you plan to use a leftover pulled meat in a soup that uses a bone-based cut of meat, it may not have the depth of flavor intended (bones naturally add flavor to the broth). So, you may need to add a little beef, chicken, or pork-based bouillon to amplify the flavor. Tacos featuring Instant Pot leftovers Tacos aren’t just for Tuesdays! We highly encourage you to keep tortillas on hand so you can enjoy those leftover pulled meats in taco form any day of the week. Craving barbecue? Take that tortilla, stuff it with your pulled meat, and top with cabbage slaw and barbecue sauce and you’ve got yourself a portable taco sandwich that most Texans would be proud of. A double bonus: Tacos can be made in just about anything that folds! Following a low-carb diet? Swap lettuce leaves for the tortilla. Tamales with meat cooked in your Instant Pot Whether you’re preparing tamales for the holiday season or just because it’s a Thursday, leftover pulled meats are a huge time-saving hack! Instead of spending the time and labor involved in making the meat from scratch on the day of your tamale assembly, batch cook the meat ahead of time and it’ll be ready to go when you’re ready to assemble. Also, just think of the fewer number of dishes you’ll have if you use leftover meat this way! A win-win! Toast with avocado and pulled meat Avocado toast is super trendy (and delicious) but it’s often lacking an important nutrient group that could really help leave you more satiated and satisfied hours after enjoying it: protein! Those leftover pulled meats all pair wonderfully shredded, heated, and topped on your avocado toast morning, noon, and night. We recommend taking this simple recipe up a notch by adding pickled vegetables and red pepper flakes on top.

Article / Updated 10-10-2023

If you’re only slightly sold on the Instant Pot, trust us, after you get through this article, you’ll wonder why it took you so long to become a part of the Instant Pot fan club! From tips to dealing with the BURN message, to creative tricks to using your Instant Pot accessories in multiple ways, to saving money, to gifting, we swear you won’t walk away without something new and useful to try with your pot! BURN, baby, BURN: Dealing with a burn error message Trust us: We’ve been there. You’re not alone in seeing a BURN error message. This section helps you avoid the message in the first place and resolve it if it does occur. To prevent the BURN error message from appearing, always ask yourself the following questions before you get started: Is there enough water-based liquid for the size pot you’re using? Water and/or water-based liquids (like animal and vegetable broths) are essential for pressurized cooking. If you don’t use enough, the pot can’t come to pressure and/or whatever ingredients are on the bottom of the pot may signal the pot to show This is a great advantage, because it reminds you to add more liquid! Is your steam release valve set to Sealing? If your valve is in the wrong position, like Pressure Release when it should be sealed for cooking, steam can release, causing pressure to become altered in the pot, resulting in a BURN Double-check your valve, as well as the sealing ring on the lid, to make sure both are in the correct position. Are you using tomato products? Tomato products are thick and require more liquid. If you’re using tomato paste, add 3/4 cup of liquid for every tablespoon of tomato paste. If you’re using canned tomatoes, add 2 cups of liquid for every 1 cup of tomatoes. No one is perfect and sometimes the BURN message happens. We’ve got you covered if it does! Just try the following: Press Cancel, perform a Quick Release, and remove the lid. The recipe isn’t ruined. You just need to get whatever is stuck to the bottom of the metal pot off so the cooker base stops signaling to the Instant Pot that something is burning. This method will help halt the cooking so you can figure out what’s going on. Use a spatula and remove food particles from the bottom of the metal pot. If BURN is reading because you may have forgotten to deglaze the pot before you started to pressure cook, don’t sweat it. You can use a spatula and a little elbow grease to remove whatever is sticking, and then stir, ensuring you have enough water or water-based liquid in the pot, and start the cooking process again. Add more water or broth. If you do this, do it in small portions, like 1/4 cup at a time, to prevent a watery soup. If you do happen to have a bit too much water in your final recipe, you can fix this by allowing the recipe to cook over the Sauté function to help absorb some of the excess water. Use the pot-in-pot (PIP) cooking method. If you can salvage whatever you have in the pot, take that and place it inside an Instant Pot–safe dish. Cover it with aluminum foil and resume cooking. Try some mind-blowing tricks with your Instant Pot We were late to the game on these tricks, and we’ve made it our mission to ensure you aren’t! The beauty of having others walk the path ahead of you is that you can relish in the bounty of tricks that’ll save you more time and frankly, are just really cool! Take a look at the following tricks and smile, knowing you’ve invested in a kitchen appliance that offers so many possibilities: The lid has two special holders — they’re on the top sides cooker base. Take a look at the top of your cooker base. See the symmetrical pot holders? Those aren’t just for carrying your pot. Set the lid right into one of them so you can keep it out of the way while sautéing, especially if you’re in a tight space! The rice spoon can rest on the side of the pot — there’s a space just for it. Keep your kitchen tidy and let the spoon rest right on the side of the pot. Not sure where it is? Just look on the cooker base — you’ll find it right there! You can make muffins in the egg bites mold. No need to buy premade muffins or order another piece of special equipment! If you have the silicone egg mold, it doubles as a mini muffin pan. Assemble muffins as the recipe states and portion by the spoonful into the mold. Repeat until all batter is used. If you don’t own an egg bite mold, use silicone muffin liners to make muffins. The silicone can withstand the high temperature achieved inside the Instant Pot and will result in a light and fluffy muffin under the Pressure Cook setting found on all pots. Mason jars can double as individual cheesecake pans or individual cake or muffin pans; they can also be used to make yogurt. These multifunctional glass jars are a must with your Instant Pot. Freeze meal prep in round molds. If you’re a planner, you’ll love this trick. Prep your meals in round bowls that can fit into your Instant Pot. Then, when it’s time to cook, all you need to do is dump in the mix and lock in the pressure. No need to worry about whether the frozen contents will fit! Save on your energy bill with the Instant Pot Did you know that pressure cooking can help save money on your electricity bill? The Instant Pot is one of the greenest kitchen appliances you can have in your arsenal. Compared to other kitchen appliances (like your oven or stove), the Instant Pot uses 70 percent less electricity. Plus, the Instant Pot cooks food much quicker than other appliances, meaning less energy is used during the entire recipe process. The Instant Pot cooks most food in 70 percent less time! The Instant Pot is designed specifically to focus on cooking the food under a specific pressure level programmed into the pot instead of heating the entire cooker base or using a higher pressure than is needed for the particular food. For instance, think about the last time you cooked soup in a large pot on the stove. Typically, the pot’s outer surface is very hot to touch. But thanks to the design of the Instant Pot, and the dual layer of air pockets between the inner pot and the cooker base, the energy is concentrated on cooking the food and not the appliance. Another important feature built into the Instant Pot is the sealing mechanism, which requires significantly less water for cooking (resulting in less steam produced as well). This is actually a double whammy because not only will you save from less energy being used for cooking, but it’ll also help keep your house cooler versus using an oven and hopefully preventing have to turn on the air-conditioning! Finally, peak energy usage hours are typically from 4 to 9 p.m., typically prime dinner hours. Enlisting the help of your Instant Pot, you can keep your costs down while still putting a homemade, delicious meal on the table in a matter of minutes. Make edible gifts for every occasion Nothing says “I appreciate you” more than a homemade gift, in our humble opinions. Plus, do it yourself (DIY) gifts are a budget-savvy way to spread a little cheer throughout the year. Whether you’re making something for Teacher Appreciation Day or spreading the holiday spirit to your coworkers, we’ve got just the gift idea for you. Vanilla extract: Unless you’re buying the imitation kind, pure vanilla extract can cost a pretty penny. Spread the holiday baking magic by whipping up a batch of your own in the Instant Pot. To make it, you need the following: Four 3-ounce Mason jars, sanitized Two vanilla bean pods, cut in half 1-1/2 cups of high-quality vodka Place the vanilla bean pods into the Mason jars and pour 3 ounces of vodka over each one. Secure the lids and place the jars on the metal trivet in the Instant Pot with 1 cup of water. Pressure cook for 1 hour. Carefully remove and store in a cool, dark place. Limoncello: Everyone wants to vacation in Italy, right? Bring the taste of Italia to your friends by surprising them with their own batch of limoncello! This is also perfect for a bridal party gift. To make it, you need the following: Four 8-ounce Mason jars, sanitized 32-ounces of vodka 2 cups of lemon rinds 4 tablespoons cane sugar (or sweetener of choice) Pour 8 ounces of vodka into each Mason jar. Then put 1/2 cup of lemon rinds in each jar. Place the jars on the metal trivet in your Instant Pot with 1 cup of water. Pressure cook for 30 minutes. Carefully remove the jars. Add 1 tablespoon of sweetener to each jar, and store in the fridge. Coffee liqueur: Share the spirit of a fun after-dinner drink with all your friends! This is the perfect holiday gift to spread joy. Serve over ice cream or with cream. To make it, you need the following: Six 8-ounce Mason jars, sanitized 4 cups of strong brewed coffee 2 cups of sugar 2 teaspoons of vanilla extract 2 cups of vodka In the Instant Pot, sauté together the brewed coffee and sugar until it simmers and the sugar is dissolved, stirring every couple minutes. Turn off the Sauté function and whisk in the vanilla extract and vodka. Divide the coffee liqueur evenly among the Mason jars, and store in a cool, dark cabinet for at least two weeks before serving. It gets better with age! Apple or pumpkin butter: Whip up a batch of pumpkin bread and put this beside it in the bag. Your friends will thank you later, we promise! To make it, you need the following: Two 8-ounce Mason jars, sanitized 1-1/2 to 2 pounds of apples or pumpkin 1 teaspoon of ground cinnamon 1/2 teaspoon of ground nutmeg 1/4 teaspoon of salt Place the apples or pumpkin on the metal trivet inside the Instant Pot with 1/2 cup of water and steam for 5 minutes. Remove the lid and carefully discard the skins. Drain the excess water and return the apples or pumpkin to the inner pot. Using a potato masher or wooden spoon, mash the cooked apples or pumpkin. Using the Sauté function, heat the puree and stir in the spices. (If you’re making pumpkin butter, you can stir in 2 teaspoons of pumpkin pie spice, too.) You can keep this free of added sugar or add a bit of brown sugar for a sweeter taste. Store the butter in Mason jars and refrigerate for up to 3 months. Make your own dry mixes: Make a few dry mixes and keep them on hand for when you need a last-minute hostess gift. Omit the butter, yogurt, milk, vanilla extract, water from the jar, or any wet ingredients. Attach a note that reads how to assemble the recipe with the remaining ingredients that need to be added. You can even include the DIY vanilla extract (earlier in this list) as part of the gift bundle!

Article / Updated 10-10-2023

Think the air fryer is just to make your favorite “fried” foods fast? Think again! From Beef Short Ribs to Chicken Souvlaki Gyros, there’s a meaty main in this article that will appeal to every carnivore. Pork Schnitzel Prep time: 15 minutes Cook time: 14 minutes Yield: 4 servings Ingredients 4 boneless pork chops, pounded to 1/4-inch thickness 1 teaspoon salt, divided 1 teaspoon black pepper, divided 1/2 cup all-purpose flour 2 eggs 1 cup breadcrumbs 1/4 teaspoon paprika 1 lemon, cut into wedges Directions Season both sides of the pork chops with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. On a plate, place the flour. In a large bowl, whisk the eggs. In another large bowl, place the breadcrumbs. Season the flour with the paprika and season the breadcrumbs with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper. To bread the pork, place a pork chop in the flour, then into the whisked eggs, and then into the breadcrumbs. Place the breaded pork onto a plate and finish breading the remaining pork chops. Preheat the air fryer to 390 degrees. Place the pork chops into the air fryer, not overlapping and working in batches as needed. Spray the pork chops with cooking spray and cook for 8 minutes; flip the pork and cook for another 4 to 6 minutes or until cooked to an internal temperature of 145 degrees. Serve with lemon wedges. Serve with spätzle and a tossed salad to complete this German meal. Beef Short Ribs Prep time: 1 hour Cook time: 20 minutes Yield: 4 servings Ingredients 2 tablespoons soy sauce 1 tablespoon sesame oil 2 tablespoons brown sugar 1 teaspoon ground ginger 2 garlic cloves, crushed 1 pound beef short ribs Directions In a small bowl, mix together the soy sauce, sesame oil, brown sugar, and ginger. Transfer the mixture to a large resealable plastic bag, and place the garlic cloves and short ribs into the bag. Secure and place in the refrigerator for an hour (or overnight). When you’re ready to prepare the dish, preheat the air fryer to 330 degrees. Liberally spray the air fryer basket with olive oil mist and set the beef short ribs in the basket. Cook for 10 minutes, flip the short ribs, and then cook another 10 minutes. Remove the short ribs from the air fryer basket, loosely cover with aluminum foil, and let them rest. The short ribs will continue to cook after they’re removed from the basket. Check the internal temperature after 5 minutes to make sure it reached 145 degrees if you prefer a well-done meat. If it didn’t reach 145 degrees and you would like it to be cooked longer, you can put it back into the air fryer basket at 330 degrees for another 3 minutes. Remove from the basket and let it rest, covered with aluminum foil, for 5 minutes. Serve immediately. If you prefer more of a rare meat, decrease the cooking time to 14 minutes total. Mustard-Crusted Ribeye Prep time: 35 minutes Cook time: 9 minutes Yield: 2 servings Ingredients Two 6-ounce ribeye steaks, about 1-inch thick 1 teaspoon coarse salt 1/2 teaspoon coarse black pepper 2 tablespoons Dijon mustard Directions Rub the steaks with the salt and pepper. Then spread the mustard on both sides of the steaks. Cover with foil and let the steaks sit at room temperature for 30 minutes. Preheat the air fryer to 390 degrees. Cook the steaks for 9 minutes. Check for an internal temperature of 140 degrees and immediately remove the steaks and let them rest for 5 minutes before slicing. Using a thermometer is the most accurate way to ensure that your meat is not over- or undercooked. Sirloin steaks are a leaner cut. If you opt for a sirloin, you’ll need to reduce the cooking time. Try this dish with any of your favorite steak seasonings. Steakhouse Burgers with Red Onion Compote Prep time: 20 minutes Cook time: 22 minutes Yield: 4 servings Ingredients 1-1/2 pounds lean ground beef 2 cloves garlic, minced and divided 1 teaspoon Worcestershire sauce 1 teaspoon sea salt, divided 1/2 teaspoon black pepper 1 tablespoon extra-virgin olive oil 1 red onion, thinly sliced 1/4 cup balsamic vinegar 1 teaspoon sugar 1 tablespoon tomato paste 2 tablespoons mayonnaise 2 tablespoons sour cream 4 brioche hamburger buns 1 cup arugula Directions In a large bowl, mix together the ground beef, 1 of the minced garlic cloves, the Worcestershire sauce, 1/2 teaspoon of the salt, and the black pepper. Form the meat into 1-inch-thick patties. Make a dent in the center (this helps the center cook evenly). Let the meat sit for 15 minutes. Meanwhile, in a small saucepan over medium heat, cook the olive oil and red onion for 4 minutes, stirring frequently to avoid burning. Add in the balsamic vinegar, sugar, and tomato paste, and cook for an additional 3 minutes, stirring frequently. Transfer the onion compote to a small bowl. Preheat the air fryer to 350 degrees. In another small bowl, mix together the remaining minced garlic, the mayonnaise, and the sour cream. Spread the mayo mixture on the insides of the brioche buns. Cook the hamburgers for 6 minutes, flip the burgers, and cook an additional 2 to 6 minutes. Check the internal temperature to avoid under- or overcooking. Hamburgers should be cooked to at least 160 degrees. After cooking, cover with foil and let the meat rest for 5 minutes. Meanwhile, place the buns inside the air fryer and toast them for 3 minutes. To assemble the burgers, place the hamburger on one side of the bun, top with onion compote and 1/4 cup arugula, and then place the other half of the bun on top. From a food safety perspective, we always advise cooking red meat to medium or well done. Use a mandolin on the thinnest setting to get paper-thin onions. This is a fancier burger for many people, but don’t underestimate these flavors! You won’t miss the classic tomato and onion slices. But, if you prefer the classic version, opt for sliced tomatoes, onions, and crisp lettuce instead. Chicken Souvlaki Gyros Prep time: 2 hour 5 minutes Cook time: 18 minutes Yield: 4 servings Ingredients 1/4 cup extra-virgin olive oil 1 clove garlic, crushed 1 tablespoon Italian seasoning 1/2 teaspoon paprika 1/2 lemon, sliced 1/4 teaspoon salt 1 pound boneless, skinless chicken breasts 4 whole-grain pita breads 1 cup shredded lettuce 1/2 cup chopped tomatoes 1/4 cup chopped red onion 1/4 cup cucumber yogurt sauce Directions In a large resealable plastic bag, combine the olive oil, garlic, Italian seasoning, paprika, lemon, and salt. Add the chicken to the bag and secure shut. Vigorously shake until all the ingredients are combined. Set in the fridge for 2 hours to marinate. When ready to cook, preheat the air fryer to 360 degrees. Liberally spray the air fryer basket with olive oil mist. Remove the chicken from the bag and discard the leftover marinade. Place the chicken into the air fryer basket, allowing enough room between the chicken breasts to flip. Cook for 10 minutes, flip, and cook another 8 minutes. Remove the chicken from the air fryer basket when it has cooked (or the internal temperature of the chicken reaches 165 degrees). Let rest 5 minutes. Then thinly slice the chicken into strips. Assemble the gyros by placing the pita bread on a flat surface and topping with chicken, lettuce, tomatoes, onion, and a drizzle of yogurt sauce. Serve warm. Do not marinate more than 2 hours with the lemon inside. Warm the pita bread in the air fryer for a minute for a restaurant-like feel.

Article / Updated 04-25-2023

Air Fryers are for more than making healthier versions of French fries. You can use your air fryer to make tasty sandwiches and wraps, too. Whether you’re a vegetarian or a carnivore, there’s a star-studded handheld in this article that will satisfy and satiate you! Now, who’s ready to dive in? Tuna Melt Prep time: 15 minutes Cook time: 8 minutes Yield: 2 servings Ingredients 5 ounces canned tuna in water, no salt added 2 tablespoons finely chopped onion 1 tablespoon mayonnaise 1 tablespoon plain Greek yogurt 1/8 teaspoon dill 1/4 teaspoon ground black pepper 1/8 teaspoon salt 4 slices whole-grain bread 1 teaspoon extra-virgin olive oil 4 slices white cheddar cheese, divided 8 dill pickle slices Directions Preheat the air fryer to 390 degrees. In a medium bowl, mix the tuna, onion, mayonnaise, yogurt, dill, pepper, and salt. Set aside. Lay the bread flat; then lightly brush the outer sides with the olive oil. Flip the bread over, and place 1 slice of cheese down on 2 slices of bread. Spread half of the tuna mixture on each of those 2 slices of bread; then place 4 dill pickle circles on top of each. Add the remaining slice of cheese and cover with the bread (oiled side facing out). Place each sandwich inside the air fryer basket. Cook for 4 minutes, rotate, and cook another 4 minutes to evenly melt the cheese and crisp the bread. Remove from the air fryer and let cool 3 minutes before slicing. Serve warm. Prepare the tuna ahead of time and assemble the sandwiches when you’re ready. Tuna will keep in the refrigerator for 3 days in an airtight container. Apple and Cheddar Grilled Cheese Prep time: 10 minutes Cook time: 7 minutes Yield: 1 serving Ingredients 2 slices seeded whole-grain bread 1 teaspoon extra-virgin olive oil 3 ounces cheddar cheese slices 1/2 small Honeycrisp apple, cored and thinly sliced 1/8 teaspoon black pepper Salt, to taste Directions Preheat the air fryer to 390 degrees. Lay the bread down on a flat surface and lightly brush the outer sides with olive oil. Flip the slices of bread over and begin to assemble the sandwich. Place 1-1/2 ounces of cheese on the bread; then cover evenly with apple slices and top with a pinch of black pepper. Top the apples with the remaining 1-1/2 ounces of cheddar cheese; then cover with the other bread slice. Spray the air fryer basket with an olive oil mist; then place the sandwich into the basket. Cook for 5 to 7 minutes, or until the cheese is melted and the outer edges of the bread are lightly browned. Depending on your air fryer basket and how it distributes heat, you may need to flip the sandwich halfway through cooking. Keep a close eye on it so it doesn’t burn! Use sliced cheese instead of shredded to prevent a cheesy mess in your air fryer. Prefer a sandwich with a little heat? Use roasted red pepper and Pepper Jack cheese in place of apples and cheddar. Fried Green Tomato BLT Prep time: 5 minutes Cook time: 15 minutes Yield: 2 servings Ingredients 1 large green tomato 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup panko breadcrumbs 1/4 cup all-purpose flour 1 egg, whisked 4 slices bacon 4 slices sourdough bread 2 leaves lettuce 1 tablespoon mayonnaise Directions Preheat the air fryer to 350 degrees for 3 minutes. Slice the tomato into 4 thick slices. In a shallow bowl, mix together the salt, pepper, breadcrumbs, and flour. Dip the tomato slices into the whisked egg and then into the flour mixture to create a breading. Spray liberally with cooking spray. Place the breaded tomato slices into the air fryer basket on one side, and lay out the bacon in a single layer, slightly overlapping the bacon on the other side. Cook for 5 minutes, flip over, and cook another 5 minutes, until desired crispness is achieved. Meanwhile, toast the bread in a toaster. To assemble sandwiches, place 1 leaf of lettuce on 2 slices of bread. On the other 2 slices, spread 1-1/2 teaspoons mayonnaise on each slice. Place 2 slices of crisped bacon on top of the mayonnaise, and then place the tomatoes on top. Close the sandwiches, cut in half, and serve. If you can’t get your hands on green tomatoes, you can use traditional ripe tomatoes instead. Just slice and skip the breading. Build Your Own Hot Pocket Prep time: 10 minutes Cook time: 7 minutes Yield: 6 servings Ingredients 1 pound store-bought or homemade whole-wheat pizza dough 1-1/2 cups diced ham or cooked turkey 1-1/2 cups grated cheddar cheese (or cheese of your choice) Directions Preheat the air fryer to 370 degrees. Place the dough on a floured surface. Using a rolling pin, roll out the dough into a large square, about 1/2 inch thick. Using a pizza cutter or dough scraper, cut the dough into twelve 2-1/2-x-4-inch rectangles. Place 2 tablespoons chopped ham or turkey and 2 tablespoons grated cheese down the center of 6 of the dough rectangles. Place the other six rectangles on top. To sandwich the top and bottom pieces together, use the tines of the fork to press together the edges. Poke the surface of the top piece with the fork to create a vent to release steam while cooking. Spray the surface of the hot pocket with cooking spray. Place 3 or 4 hot pockets into air fryer basket and cook for 5 to 7 minutes or until golden brown. Remove from the air fryer and let rest for 2 minutes before serving. You can make small hot pockets for young children or appetizers by cutting the dough into 2-x-3-inch rectangles. If you prefer a vegetarian option, opt for broccoli instead of ham or turkey. Use blanched broccoli that has been patted dry and chopped. Calzones Prep time: 10 minutes Cook time: 10 minutes Yield: 4 servings Ingredients 1 pound store-bought or homemade whole-wheat pizza dough 1-1/2 cups jarred marinara sauce, divided 2 cups fresh baby spinach leaves 1-1/3 cups shredded mozzarella cheese 1/4 cup chopped red onions 1/4 cup chopped red bell peppers 1 cup cooked Italian sausage, drained and rinsed Directions Preheat the air fryer to 360 degrees. Divide the dough into 4 equal pieces. On a lightly floured surface, roll out one piece into an 8-inch circle. Spread 2 tablespoons of marinara sauce onto the dough. Next, top half of the dough with 1/2 cup spinach leaves, 1/3 cup mozzarella, 1 tablespoon onions, 1 tablespoon bell peppers, and 1/4 cup sausage. Fold the other half of dough over the top and, using a fork, crimp the edges to seal. Poke the surface of the top piece with the fork to create a vent to release steam while cooking. Repeat until four calzones are prepared. Place 2 calzones into the air fryer basket. Bake for 10 to 12 minutes or until golden brown and cooked through. The best way to know if your calzone is cooked completely is to use a food thermometer and cook until 160 degrees internal temperature is reached. Much like a pizza, you can create any flavor combination of calzones. Tex Mex Quesadilla Prep time: 14 minutes Cook time: 8 minutes Yield: 2 servings Ingredients 1/4 pound lean ground beef 1/2 teaspoon minced garlic 1/4 cup chopped onion 1/2 teaspoon taco seasoning 1 teaspoon extra-virgin olive oil Two 8-inch flour tortillas 1/4 cup cooked pinto beans, mashed 1/2 cup shredded Mexican cheese 1 tablespoon barbecue sauce 2 tablespoon chopped cilantro Directions In a skillet over medium-high heat on the stovetop, brown the beef. Stir in the garlic, onion, and taco seasoning, and let the ingredients cook together. When the beef is cooked, remove from the stovetop and let cool. Preheat the air fryer to 370 degrees. Place the flour tortillas on a flat surface and spread 2 tablespoons of mashed beans on each tortilla. Top one tortilla with 1/4 cup shredded cheese and then half of the ground beef mixture. Sprinkle the remaining shredded cheese on top. Cover with the other tortilla, bean side down. Spray the air fryer basket with an olive oil spray and carefully place the quesadilla into it. Cook for 7 to 9 minutes, or until the cheese melts and the outer tortilla edges are lightly crisped and browned. Remove from the basket and let cool 5 minutes. Drizzle barbecue sauce over the top, and sprinkle with cilantro. Slice into quarters and serve warm. Use large spatulas to help transfer the quesadilla. Prefer a little spice? Add 1 seeded and diced jalapeño pepper into the beef. Prefer chicken in place of beef? No meat? The possibilities are endless to make this quesadilla your own. Buffalo Chicken Wrap Prep time: 10 minutes Cook time: 8 minutes Yield: 4 servings Ingredients 8 ounce chicken breasts, cubed 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon butter 1 tablespoon vegetable oil 1/4 cup hot sauce Four 8-inch flour tortillas 1 cup shredded cabbage or lettuce 1 rib celery, cut into julienned strips (matchsticks) 1/4 cup crumbled blue cheese Directions Preheat the air fryer to 400 degrees. Pat the chicken breasts dry with a paper towel. Season the cubed chicken breasts with salt and pepper. Cook the chicken breasts for 6 to 8 minutes or until completely cooked. Meanwhile, in a microwave-safe bowl, combine the butter, vegetable oil, and hot sauce in the microwave for 30 seconds, stir, and heat for an additional 30 seconds or until the butter has melted. After the chicken has cooked, add the chicken into the hot sauce mixture and toss to coat the chicken pieces. To assemble the wraps, place 4 tortillas onto 4 plates. Place 1/4 cup shredded cabbage or lettuce onto each tortilla. Top the cabbage equally with buffalo chicken; then top with celery sticks and crumbled blue cheese. Fold up the sides and serve. Test a large piece of chicken to ensure all pieces have fully cooked. If you see any pink, continue cooking for 1 to 2 minutes and use a clean utensil to recheck the chicken.

Cheat Sheet / Updated 02-25-2022

The air fryer is a great tool on its own, but you can kick things up a notch when you use it with some other kitchen utensils you probably already have on hand. One of the dangers of air frying is overcooking the food you’re making. With these tips, you’ll avoid that problem and air fry like a pro!

Article / Updated 05-13-2020

To get you onboard the seafood ship, we’ve re-created some fan favorite traditional seafood fare you’d find while dining out. But all these recipes are a bit healthier because they’re air fried, not deep fried! You’d be surprised how much flavor is there when you have the right seasonings to really make these seafood dishes come to life. Bottom line: Eat more seafood, and let this article be your guide! Honey Pecan Shrimp Prep time: 15 minutes Cook time: 10 minutes Yield: 4 servings Ingredients 1/4 cup cornstarch 3/4 teaspoon sea salt, divided 1/4 teaspoon pepper 2 egg whites 2/3 cup finely chopped pecans 1 pound raw, peeled, and deveined shrimp 1/4 cup honey 2 tablespoons mayonnaise Directions In a small bowl, whisk together the cornstarch, 1/2 teaspoon of the salt, and the pepper. In a second bowl, whisk together the egg whites until soft and foamy. (They don’t need to be whipped to peaks or even soft peaks, just frothy.) In a third bowl, mix together the pecans and the remaining 1/4 teaspoon of sea salt. Pat the shrimp dry with paper towels. Working in small batches, dip the shrimp into the cornstarch, then into the egg whites, and then into the pecans until all the shrimp are coated with pecans. Preheat the air fryer to 330 degrees. Place the coated shrimp inside the air fryer basket and spray with cooking spray. Cook for 5 minutes, toss the shrimp, and cook another 5 minutes. Meanwhile, place the honey in a microwave-safe bowl and microwave for 30 seconds. Whisk in the mayonnaise until smooth and creamy. Pour the honey sauce into a serving bowl. Add the cooked shrimp to the serving bowl while hot and toss to coat. Serve immediately. Shrimp are cooked when they’re pink and firm. Overcooking shrimp will result in a rubbery texture. If using a thermometer, check for 145 degrees. Walnuts, pistachios, or sesame seeds can all be used in place of the pecans. Bacon-Wrapped Scallops Prep time: 10 minutes Cook time: 8 minutes Yield: 4 servings Ingredients 16 large scallops 8 bacon strips 1/2 teaspoon black pepper 1/4 teaspoon smoked paprika Directions Pat the scallops dry with a paper towel. Slice each of the bacon strips in half. Wrap 1 bacon strip around 1 scallop and secure with a toothpick. Repeat with the remaining scallops. Season the scallops with pepper and paprika. Preheat the air fryer to 350 degrees. Place the bacon-wrapped scallops in the air fryer basket and cook for 4 minutes, shake the basket, cook another 3 minutes, shake the basket, and cook another 1 to 3 to minutes. When the bacon is crispy, the scallops should be cooked through and slightly firm, but not rubbery. Serve immediately. Scallops should be cooked to an internal temperature of 145 degrees. If your scallops are cooking much faster than the bacon, precook the bacon for 3 minutes at 400 degrees first; then wrap the scallops. For a Mediterranean twist, wrap the scallops in prosciutto instead of bacon. For a plant-forward meal, wrap in roasted red bell peppers. Pecan-Crusted Tilapia Prep time: 5 minutes Cook time: 8 minutes Yield: 4 servings Ingredients 1 pound skinless, boneless tilapia filets 1/4 cup butter, melted 1 teaspoon minced fresh or dried rosemary 1 cup finely chopped pecans 1 teaspoon sea salt 1/4 teaspoon paprika 2 tablespoons chopped parsley 1 lemon, cut into wedges Directions Pat the tilapia filets dry with paper towels. Pour the melted butter over the filets and flip the filets to coat them completely. In a medium bowl, mix together the rosemary, pecans, salt, and paprika. Preheat the air fryer to 350 degrees. Place the tilapia filets into the air fryer basket and top with the pecan coating. Cook for 6 to 8 minutes. The fish should be firm to the touch and flake easily when fully cooked. Remove the fish from the air fryer. Top the fish with chopped parsley and serve with lemon wedges. Serve with steamed rice and cabbage slaw to complete the meal. Any firm white fish can be used in place of tilapia. Crab Cakes Prep time: 10 minutes Cook time: 9 minutes Yield: 4 servings Ingredients 1 pound lump crab meat, checked for shells 1/3 cup bread crumbs 1/4 cup finely chopped onions 1/4 cup finely chopped red bell peppers 1/4 cup finely chopped parsley 1/4 teaspoon sea salt 2 eggs, whisked 3/4 cup mayonnaise, divided 1/4 cup sour cream 1 lemon, divided 1/4 cup sweet pickle relish 1 tablespoon prepared mustard Directions In a large bowl, mix together the crab meat, breadcrumbs, onions, bell peppers, parsley, sea salt, eggs, and 1/4 cup of the mayonnaise. Preheat the air fryer to 380 degrees. Form 8 patties with the crab cake mixture. Line the air fryer basket with parchment paper and place the crab cakes on the parchment paper. Spray with cooking spray. Cook for 4 minutes, turn over the crab cakes, spray with cooking spray, and cook for an additional 3 to 5 minutes, or until golden brown and the edges are crispy. Cook in batches as needed. Meanwhile, make the sauce. In a small bowl, mix together the remaining 1/2 cup of mayonnaise, the sour cream, the juice from 1/2 of the lemon, the pickle relish, and the mustard. Place the cooked crab cakes on a serving platter and serve with the remaining 1/2 lemon cut into wedges and the dipping sauce. When using a thermometer to test for doneness, the crab cakes should reach 155 degrees. Crab meat can be slightly salty, so adjust the seasoning after cooking as needed. Crab cakes can be made with a variety of flavors and fillers. If your preference is gluten-free, opt for crushed gluten-free crackers in place of the breadcrumbs. Maple-Crusted Salmon Prep time: 35 minutes Cook time: 8 minutes Yield: 2 servings Ingredients 12 ounces salmon filets 1/3 cup maple syrup 1 teaspoon Worcestershire sauce 2 teaspoons Dijon mustard or brown mustard 1/2 cup finely chopped walnuts 1/2 teaspoon sea salt 1/2 lemon 1 tablespoon chopped parsley, for garnish Directions Place the salmon in a shallow baking dish. Top with maple syrup, Worcestershire sauce, and mustard. Refrigerate for 30 minutes. Preheat the air fryer to 350 degrees. Remove the salmon from the marinade and discard the marinade. Place the chopped nuts on top of the salmon filets, and sprinkle salt on top of the nuts. Place the salmon, skin side down, in the air fryer basket. Cook for 6 to 8 minutes or until the fish flakes in the center. Remove the salmon and plate on a serving platter. Squeeze fresh lemon over the top of the salmon and top with chopped parsley. Serve immediately. If using a thermometer, the internal temperature of cooked salmon should read 145 degrees. Thicker pieces of salmon will take longer to cook; be sure to check for doneness. Serve salmon with steamed broccoli and roasted potatoes. When swapping out toppings, consider a fattier nut or seed to avoid burning. Sesame seeds are a great nut-free topping. Beer-Breaded Halibut Fish Tacos Prep time: 35 minutes Cook time: 10 minutes Yield: 4 servings Ingredients 1 pound halibut, cut into 1-inch strips 1 cup light beer 1 jalapeño, minced and divided 1 clove garlic, minced 1/4 teaspoon ground cumin 1/2 cup cornmeal 1/4 cup all-purpose flour 1-1/4 teaspoons sea salt, divided 2 cups shredded cabbage 1 lime, juiced and divided 1/4 cup Greek yogurt 1/4 cup mayonnaise 1 cup grape tomatoes, quartered 1/2 cup chopped cilantro 1/4 cup chopped onion 1 egg, whisked 8 corn tortillas Directions In a shallow baking dish, place the fish, the beer, 1 teaspoon of the minced jalapeño, the garlic, and the cumin. Cover and refrigerate for 30 minutes. Meanwhile, in a medium bowl, mix together the cornmeal, flour, and 1/2 teaspoon of the salt. In large bowl, mix together the shredded cabbage, 1 tablespoon of the lime juice, the Greek yogurt, the mayonnaise, and 1/2 teaspoon of the salt. In a small bowl, make the pico de gallo by mixing together the tomatoes, cilantro, onion, 1/4 teaspoon of the salt, the remaining jalapeño, and the remaining lime juice. Remove the fish from the refrigerator and discard the marinade. Dredge the fish in the whisked egg; then dredge the fish in the cornmeal flour mixture, until all pieces of fish have been breaded. Preheat the air fryer to 350 degrees. Place the fish in the air fryer basket and spray liberally with cooking spray. Cook for 6 minutes, flip and shake the fish, and cook another 4 minutes. While the fish is cooking, heat the tortillas in a heavy skillet for 1 to 2 minutes over high heat. To assemble the tacos, place the battered fish on the heated tortillas, and top with slaw and pico de gallo. Serve immediately. Fresh corn tortillas will be more pliable and less stiff. You can use flour tortillas if you prefer. If you don’t have cornmeal, you can use polenta or semolina flour instead. Any firm white fish can replace halibut.

Article / Updated 05-13-2020

Whether you’re vegetarian, vegan, or an omnivore, this article shows you how to make plant-forward main dishes in your air fryer without sacrificing any flavor. Eating plant forward is very trendy these days and for good reason: Produce is powerful! From fighting off disease to improving digestion, the benefits of incorporating more plant-based meals into your regular routine are profound. You can pair a simple Basic Fried Tofu with Veggie Fried Rice, or enjoy Charred Cauliflower Tacos on Taco Tuesday. Prefer more of a traditional menu? Eggplant Parmesan may be right up your ally. We promise, with the recipes in this article, everyone will be pleased with incorporating more plant-based meals into your household menu! Charred Cauliflower Tacos Prep time: 15 minutes Cook time: 10 minutes Yield: 4 servings Ingredients 1 head cauliflower, washed and cut into florets 2 tablespoons avocado oil 2 teaspoons taco seasoning 1 medium avocado 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 1/4 teaspoon salt 2 tablespoons chopped red onion 2 teaspoons fresh squeezed lime juice 1/4 cup chopped cilantro Eight 6-inch corn tortillas 1/2 cup cooked corn 1/2 cup shredded purple cabbage Directions Preheat the air fryer to 390 degrees. In a large bowl, toss the cauliflower with the avocado oil and taco seasoning. Set the metal trivet inside the air fryer basket and liberally spray with olive oil. Place the cauliflower onto the trivet and cook for 10 minutes, shaking every 3 minutes to allow for an even char. While the cauliflower is cooking, prepare the avocado sauce. In a medium bowl, mash the avocado; then mix in the garlic powder, pepper, salt, and onion. Stir in the lime juice and cilantro; set aside. Remove the cauliflower from the air fryer basket. Place 1 tablespoon of avocado sauce in the middle of a tortilla, and top with corn, cabbage, and charred cauliflower. Repeat with the remaining tortillas. Serve immediately. If you don’t have a metal trivet, you can cook the cauliflower directly in the metal basket. Just be sure to shake the cauliflower frequently so it doesn’t burn. Store the leftover cauliflower in an airtight container and use within 3 days. Reheat in the air fryer for 3 to 5 minutes at 350 degrees. Basic Fried Tofu Prep time: 1 hour 20minutes Cook time: 17 minutes Yield: 4 servings Ingredients 14 ounces extra-firm tofu, drained and pressed 1 tablespoon sesame oil 2 tablespoons low-sodium soy sauce 1/4 cup rice vinegar 1 tablespoon fresh grated ginger 1 clove garlic, minced 3 tablespoons cornstarch 1/4 teaspoon black pepper 1/8 teaspoon salt Directions Cut the tofu into 16 cubes. Set aside in a glass container with a lid. In a medium bowl, mix the sesame oil, soy sauce, rice vinegar, ginger, and garlic. Pour over the tofu and secure the lid. Place in the refrigerator to marinate for an hour. Preheat the air fryer to 350 degrees. In a small bowl, mix the cornstarch, black pepper, and salt. Transfer the tofu to a large bowl and discard the leftover marinade. Pour the cornstarch mixture over the tofu and toss until all the pieces are coated. Liberally spray the air fryer basket with olive oil mist and set the tofu pieces inside. Allow space between the tofu so it can cook evenly. Cook in batches if necessary. Cook 15 to 17 minutes, shaking the basket every 5 minutes to allow the tofu to cook evenly on all sides. When it’s done cooking, the tofu will be crisped and browned on all sides. Remove the tofu from the air fryer basket and serve warm. Press tofu before marinating by placing it between layers of paper towels under a heavy object (like a cast iron skillet). You can purchase a tofu press, but this homemade option works just as well. The tofu will keep in the refrigerator for 3 days in an airtight container. Reheat in the air fryer at 350 degrees for 3 to 5 minutes before serving. Want to make this gluten-free? Use a tamari or gluten-free soy sauce alternative Spicy Sesame Tempeh Slaw with Peanut Dressing Prep time: 2 hour 10 minutes Cook time: 8 minutes Yield: 2 servings Ingredients 2 cups hot water 1 teaspoon salt 8 ounces tempeh, sliced into 1-inch-long pieces 2 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar 1 tablespoon filtered water 2 teaspoons sesame oil 1/2 teaspoon fresh ginger 1 clove garlic, minced 1/4 teaspoon black pepper 1/2 jalapeño, sliced 4 cups cabbage slaw 4 tablespoons Peanut Dressing (see the following recipe) 2 tablespoons fresh chopped cilantro 2 tablespoons chopped peanuts Directions Mix the hot water with the salt and pour over the tempeh in a glass bowl. Stir and cover with a towel for 10 minutes. Discard the water and leave the tempeh in the bowl. In a medium bowl, mix the soy sauce, rice vinegar, filtered water, sesame oil, ginger, garlic, pepper, and jalapeño. Pour over the tempeh and cover with a towel. Place in the refrigerator to marinate for at least 2 hours. Preheat the air fryer to 370 degrees. Remove the tempeh from the bowl and discard the remaining marinade. Liberally spray the metal trivet that goes into the air fryer basket and place the tempeh on top of the trivet. Cook for 4 minutes, flip, and cook another 4 minutes. In a large bowl, mix the cabbage slaw with the Peanut Dressing and toss in the cilantro and chopped peanuts. Portion onto 4 plates and place the cooked tempeh on top when cooking completes. Serve immediately. Prep a day ahead for a stronger flavor infusion. Veggie Fried Rice Prep time: 30 minutes Cook time: 25 minutes Yield: 4 servings Ingredients 1 cup cooked brown rice 1/3 cup chopped onion 1/2 cup chopped carrots 1/2 cup chopped bell peppers 1/2 cup chopped broccoli florets 3 tablespoons low-sodium soy sauce 1 tablespoon sesame oil 1 teaspoon ground ginger 1 teaspoon ground garlic powder 1/2 teaspoon black pepper 1/8 teaspoon salt 2 large eggs Directions Preheat the air fryer to 370 degrees. In a large bowl, mix together the brown rice, onions, carrots, bell pepper, and broccoli. In a small bowl, whisk together the soy sauce, sesame oil, ginger, garlic powder, pepper, salt, and eggs. Pour the egg mixture into the rice and vegetable mixture and mix together. Liberally spray a 7-inch springform pan (or compatible air fryer dish) with olive oil. Add the rice mixture to the pan and cover with aluminum foil. Place a metal trivet into the air fryer basket and set the pan on top. Cook for 15 minutes. Carefully remove the pan from basket, discard the foil, and mix the rice. Return the rice to the air fryer basket, turning down the temperature to 350 degrees and cooking another 10 minutes. Remove and let cool 5 minutes. Serve warm. To keep this recipe gluten-free, use a tamari or other gluten-free soy sauce. Serve with a fried egg over the top for an added vegetarian protein boost. Prefer a little meat? Mix in a cup of cooked chicken, pork, or beef. Black Bean Empanadas Prep time: 35 minutes Cook time: 8 minutes Yield: 12 servings Ingredients 1-1/2 cups all-purpose flour 1 cup whole-wheat flour 1 teaspoon salt 1/2 cup cold unsalted butter 1 egg 1/2 cup tablespoons milk One 14.5-ounce can black beans, drained and rinsed 1/4 cup chopped cilantro 1 cup shredded purple cabbage 1 cup shredded Monterey jack cheese 1/4 cup salsa Directions In a food processor, place the all-purpose flour, whole-wheat flour, salt, and butter into processor and process for 2 minutes, scraping down the sides of the food processor every 30 seconds. Add in the egg and blend for 30 seconds. Using the pulse button, add in the milk 1 tablespoon at a time, or until dough is moist enough to handle and be rolled into a ball. Let the dough rest at room temperature for 30 minutes. Meanwhile, in a large bowl, mix together the black beans, cilantro, cabbage, Monterey Jack cheese, and salsa. On a floured surface, cut the dough in half; then form a ball and cut each ball into 6 equal pieces, totaling 12 equal pieces. Work with one piece at a time, and cover the remaining dough with a towel. Roll out a piece of dough into a 6-inch round, much like a tortilla, 1/4 inch thick. Place 4 tablespoons of filling in the center of the round, and fold over to form a half-circle. Using a fork, crimp the edges together and pierce the top for air holes. Repeat with the remaining dough and filling. Preheat the air fryer to 350 degrees. Working in batches, place 3 to 4 empanadas in the air fryer basket and spray with cooking spray. Cook for 4 minutes, flip over the empanadas and spray with cooking spray, and cook another 4 minutes. Serve with a simple sauce of Greek yogurt, lime juice, cumin, and hot sauce or make it a slaw by adding in purple cabbage to the sauce. Sweet potatoes and black beans are magic together. If you have leftover sweet potatoes around, chop them up and add them to the filling. Refried beans are an easy swap for black beans. Roasted Vegetable Pita Pizza Prep time: 10 minutes Cook time: 20 minutes Yield: 4 servings Ingredients 1 medium red bell pepper, seeded and cut into quarters 1 teaspoon extra-virgin olive oil 1/8 teaspoon black pepper 1/8 teaspoon salt Two 6-inch whole-grain pita breads 6 tablespoons pesto sauce 1/4 small red onion, thinly sliced 1/2 cup shredded part-skim mozzarella cheese Directions Preheat the air fryer to 400 degrees. In a small bowl, toss the bell peppers with the olive oil, pepper, and salt. Place the bell peppers in the air fryer and cook for 15 minutes, shaking every 5 minutes to prevent burning. Remove the peppers and set aside. Turn the air fryer temperature down to 350 degrees. Lay the pita bread on a flat surface. Cover each with half the pesto sauce; then top with even portions of the red bell peppers and onions. Sprinkle cheese over the top. Spray the air fryer basket with olive oil mist. Carefully lift the pita bread into the air fryer basket with a spatula. Cook for 5 to 8 minutes, or until the outer edges begin to brown and the cheese is melted. Serve warm with desired sides. Best served immediately. Flatbread pitas do not hold up well when stored and reheated. Tight on time? Use roasted red bell peppers from a jar and finely mince the onion and toss on top. Prefer a more traditional pizza? Sub the pesto for a marinara sauce and top with tomatoes and cheese. You can add your favorite Italian meats here, too! Eggplant Parmesan Prep time: 40 minutes Cook time: 10 minutes Yield: 4 servings Ingredients 1 medium, round eggplant, sliced to 1/2-inch-thick rounds 2 teaspoons salt, divided 1/2 cup all-purpose flour 1 teaspoon dried thyme 2 eggs 1 cup breadcrumbs 1/2 teaspoon dried oregano 1/4 cup grated parmesan, plus more for garnish 2 cups marinara sauce 2 tablespoons chopped parsley, for garnish Directions Place the eggplant on a cookie sheet lined with paper towels or a tea towel in a single layer. Sprinkle the eggplant with 1-1/2 teaspoons of the salt. Place paper towels or a tea towel on top and place heavier pots or plates on top of that. The idea is to press the bitters out of the eggplant. Let the eggplant sit for 30 minutes. Meanwhile, in a medium bowl, mix together the flour, 1/4 teaspoon of the salt, and the thyme. In a second bowl, place whisk the eggs. In a third bowl, mix together the remaining 1/4 teaspoon of salt, the breadcrumbs, the oregano, and 1/4 cup of the parmesan cheese. Preheat the air fryer to 370 degrees. Remove the towels and rinse the eggplant slices. Pat the slices dry and begin breading the eggplant. Working with 1 slice at a time, first dip in the flour mixture; shake off the extra flour. Next, dip into the eggs. Finally, dredge the eggplant in the breading. Repeat with the remaining eggplant slices. Place a single layer of eggplant slices in the air fryer basket and spray liberally with cooking spray. Cook for 5 minutes, flip over and spray with cooking spray, and cook another 5 minutes. Meanwhile, heat the marinara sauce in a saucepan until warm. To serve, plate the eggplant rounds and spoon the marinara over each round. Sprinkle with parmesan cheese and parsley for garnish. Serve hot or at room temperature. Japanese eggplants are much thinner than American eggplant. Look for round and firm-skinned eggplant for best results. To serve as a baked casserole, layer air-fried eggplants with marinara and shredded mozzarella or fontina cheeses. Bake at 350 degrees for 25 minutes.

Article / Updated 05-13-2020

This article helps you explore the possibilities of the air fryer! From air frying your Street Corn to making the perfect batch of Cajun Curly Fries, you’ll soon find out you won’t be sacrificing any flavor by taking away the deep-fried fat. Plus, the air fryer is the perfect way to roast your favorite vegetables. Our Roasted Brussels Sprouts, Fried Okra, and Bacon-Wrapped Asparagus are just a few that have easily become family favorites in just a short time. Use this article as a guide, and let your creativity flow to allow your own favorite vegetables to become the star of your side dishes with the air fryer. Street Corn Prep time: 5 minutes Cook time: 10 minutes Yield: 4 servings Ingredients 1 tablespoon butter 4 ears corn 1/3 cup plain Greek yogurt 2 tablespoon parmesan cheese 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup finely chopped cilantro Directions Preheat the air fryer to 400 degrees. In a medium microwave-safe bowl, melt the butter in the microwave. Lightly brush the outside of the ears of corn with the melted butter. Place the corn into the air fryer basket and cook for 5 minutes, flip the corn, and cook another 5 minutes. Meanwhile, in a medium bowl, mix the yogurt, cheese, paprika, garlic powder, salt, and pepper. Set aside. Carefully remove the corn from the air fryer and let cool 3 minutes. Brush the outside edges with the yogurt mixture and top with fresh chopped cilantro. Serve immediately. You can reheat the corn in the air fryer without sauce for 1 to 2 minutes at 370 degrees. You can use another variety of cheese if parmesan isn’t your favorite or you have something else on hand. Sweet Potato Curly Fries Prep time: 15 minutes Cook time: 10 minutes Yield: 4 servings Ingredients 2 medium sweet potatoes, washed 2 tablespoon avocado oil 3/4 teaspoon salt, divided 1 medium avocado 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/4 teaspoon black pepper 1/2 juice lime 3 tablespoons fresh cilantro Directions Preheat the air fryer to 400 degrees. Using a spiralizer, create curly spirals with the sweet potatoes. Keep the pieces about 1-1/2 inches long. Continue until all the potatoes are used. In a large bowl, toss the curly sweet potatoes with the avocado oil and 1/2 teaspoon of the salt. Place the potatoes in the air fryer basket and cook for 5 minutes; shake and cook another 5 minutes. While cooking, add the avocado, garlic, paprika, pepper, the remaining 1/4 teaspoon of salt, lime juice, and cilantro to a blender and process until smooth. Set aside. When cooking completes, remove the fries and serve warm with the lime avocado sauce. Depending on the size of your air fryer, you may need to cook the fries in batches for an even crisp. Tight on time? You can buy prepared spiralized sweet potato zoodles in the produce section of your market. Cut into 1-1/2 inch pieces. Prefer a spicy or sweet fry? Toss fries with 1 teaspoon of Cajun seasoning for a kick or mix 1/2 teaspoon ground cinnamon with 1 teaspoon cane sugar for something sweeter. Asiago Broccoli Prep time: 10 minutes Cook time: 14 minutes Yield: 4 servings Ingredients 1 head broccoli, cut into florets 1 tablespoon extra-virgin olive oil 1 teaspoon minced garlic 1/4 teaspoon ground black pepper 1/4 teaspoon salt 1/4 cup asiago cheese Directions Preheat the air fryer to 360 degrees. In a medium bowl, toss the broccoli florets with the olive oil, garlic, pepper, and salt. Lightly spray the air fryer basket with olive oil spray. Place the broccoli florets into the basket and cook for 7 minutes. Shake the basket and sprinkle the broccoli with cheese. Cook another 7 minutes. Remove from the basket and serve warm. Roasted Brussels Sprouts Prep time: 10 minutes Cook time: 25 minutes Yield: 4 servings Ingredients 1/2 cup balsamic vinegar 2 tablespoons honey 1 pound Brussels sprouts, halved lengthwise 2 slices bacon, chopped 1/2 teaspoon garlic powder 1 teaspoon salt 1 tablespoon extra-virgin olive oil 1/4 cup grated parmesan cheese Directions Preheat the air fryer to 370 degrees. In a small saucepan, heat the vinegar and honey for 8 to 10 minutes over medium-low heat, or until the balsamic vinegar reduces by half to create a thick balsamic glazing sauce. While the balsamic glaze is reducing, in a large bowl, toss together the Brussels sprouts, bacon, garlic powder, salt, and olive oil. Pour the mixture into the air fryer basket and cook for 10 minutes; check for doneness. Cook another 2 to 5 minutes or until slightly crispy and tender. Pour the balsamic glaze into a serving bowl and add the cooked Brussels sprouts to the dish, stirring to coat. Top with grated parmesan cheese and serve. Fried Okra Prep time: 10 minutes Cook time: 8 minutes Yield: 4 servings Ingredients 1 pound okra 1 large egg 1 tablespoon milk 1 teaspoon salt, divided 1/2 teaspoon black pepper, divided 1/4 teaspoon paprika 1/4 teaspoon thyme 1/2 cup cornmeal 1/2 cup all-purpose flour Directions Preheat the air fryer to 400 degrees. Cut the okra into 1/2-inch rounds. In a medium bowl, whisk together the egg, milk, 1/2 teaspoon of the salt, and 1/4 teaspoon of black pepper. Place the okra into the egg mixture and toss until well coated. In a separate bowl, mix together the remaining 1/2 teaspoon of salt, the remaining 1/4 teaspoon of black pepper, the paprika, the thyme, the cornmeal, and the flour. Working in small batches, dredge the egg-coated okra in the cornmeal mixture until all the okra has been breaded. Place a single layer of okra in the air fryer basket and spray with cooking spray. Cook for 4 minutes, toss to check for crispness, and cook another 4 minutes. Repeat in batches, as needed. If you’re using frozen okra, defrost and pat dry prior to using. Serve with ranch dip. Bacon-Wrapped Asparagus Prep time: 5 minutes Cook time:10 minutes Yield: 4 servings Ingredients 1 tablespoon extra-virgin olive oil 1/2 teaspoon sea salt 1/4 cup grated parmesan cheese 1 pound asparagus, ends trimmed 8 slices bacon Directions Preheat the air fryer to 380 degrees. In large bowl, mix together the olive oil, sea salt, and parmesan cheese. Toss the asparagus in the olive oil mixture. Evenly divide the asparagus into 8 bundles. Wrap 1 piece of bacon around each bundle, not overlapping the bacon but spreading it across the bundle. Place the asparagus bundles into the air fryer basket, not touching. Work in batches as needed. Cook for 8 minutes; check for doneness, and cook another 2 minutes. Note: If you’re working with thin, baby asparagus, check after 6 minutes. Parmesan Garlic Fries Prep time: 10 minutes Cook time: 20 minutes Yield: 4 servings Ingredients 2 medium Yukon gold potatoes, washed 1 tablespoon extra-virgin olive oil 1 garlic clove, minced 2 tablespoons finely grated parmesan cheese 1/4 teaspoon black pepper 1/4 teaspoon salt 1 tablespoon freshly chopped parsley Directions Preheat the air fryer to 400 degrees. Slice the potatoes into long strips about 1/4-inch thick. In a large bowl, toss the potatoes with the olive oil, garlic, cheese, pepper, and salt. Place the fries into the air fryer basket and cook for 4 minutes; shake the basket and cook another 4 minutes. Remove and serve warm. Do not stack the fries! You may need to make them in two batches to evenly cook and get that crisp texture. You can make these potatoes into wedges, too. Adjust the cooking time by 2 to 3 minutes depending on the thickness of your potatoes. You can use truffle oil in place of olive oil or your spices if you prefer.

Article / Updated 05-13-2020

Tired of feeling like the only appetizer you make is a cheese tray? We aren’t knocking that, but you can use your air fryer to create delicious, nutritious, and crowd-pleasing appetizers, and it's a lot easier than you can imagine! Egg rolls? Wontons? Tater-tots? All of these are totally attainable, and they don’t require a culinary degree to make them come to life! We’ve taken some of our dining-out favorites and turned them into easy-to-make, do-it-yourself appetizers. Who’s ready for a party? We sure are! Avocado Fries Prep time: 15 minutes Cook time: 8 minutes Yield: 8 servings Ingredients 2 medium avocados, firm but ripe 1 large egg 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 3/4 cup almond flour 1/2 cup finely grated parmesan cheese 1/2 cup gluten-free breadcrumbs Directions Preheat the air fryer to 370 degrees. Rinse the outside of the avocado with water. Slice the avocado in half, slice it in half again, and then slice it in half once more to get 8 slices. Remove the outer skin. Repeat for the other avocado. Set the avocado slices aside. In a small bowl, whisk the egg, garlic powder, cayenne pepper, and salt in a small bowl. Set aside. In a separate bowl, pour the almond flour. In a third bowl, mix the parmesan cheese and breadcrumbs. Carefully roll the avocado slices in the almond flour, then dip them in the egg wash, and coat them in the cheese and breadcrumb topping. Repeat until all 16 fries are coated. Liberally spray the air fryer basket with olive oil spray and place the avocado fries into the basket, leaving a little space around the sides between fries. Depending on the size of your air fryer, you may need to cook these in batches. Cook fries for 8 minutes, or until the outer coating turns light brown. Carefully remove, repeat with remaining slices, and then serve warm. These fries are gluten-free, but you can use an all-purpose flour and traditional breadcrumb or panko coating if gluten-free isn’t a necessity for you. Serve with your favorite sauce. A yogurt-based ranch tastes great, as does a spicy sriracha! Avocado Egg Rolls Prep time: 20 minutes Cook time: 8 minutes Yield: 8 servings Ingredients 8 full-size egg roll wrappers 1 medium avocado, sliced into 8 pieces 1 cup cooked black beans, divided 1/2 cup mild salsa, divided 1/2 cup shredded Mexican cheese, divided 1/3 cup filtered water, divided 1/2 cup sour cream 1 teaspoon chipotle hot sauce Directions Preheat the air fryer to 400 degrees. Place the egg roll wrapper on a flat surface and place 1 strip of avocado down in the center. Top the avocado with 2 tablespoons of black beans, 1 tablespoon of salsa, and 1 tablespoon of shredded cheese. Place two of your fingers into the water, and then moisten the four outside edges of the egg roll wrapper with water (so the outer edges will secure shut). Fold the bottom corner up, covering the filling. Then secure the sides over the top, remembering to lightly moisten them so they stick. Tightly roll the egg roll up and moisten the final flap of the wrapper and firmly press it into the egg roll to secure it shut. Repeat Steps 2–5 until all 8 egg rolls are complete. When ready to cook, spray the air fryer basket with olive oil spray and place the egg rolls into the basket. Depending on the size and type of air fryer you have, you may need to do this in two sets. Cook for 4 minutes, flip, and then cook the remaining 4 minutes. Repeat until all the egg rolls are cooked. Meanwhile, mix the sour cream with the hot sauce to serve as a dipping sauce. Serve warm. You can scale this recipe up or down depending on how many you’re cooking for. Slice the egg rolls in half, top with chopped cilantro, and serve on a platter with a spicy green sauce and sour cream salsa for a great presentation. Prefer a different filling? Go for it! Thai spiced ground chicken with cabbage tastes great with a peanut dipping sauce, too! Spicy Sweet Potato Tater-Tots Prep time: 1 hour 15 minutes Cook time: 10 minutes Yield: 6 servings Ingredients 6 cups filtered water 2 medium sweet potatoes, peeled and cut in half 1 teaspoon garlic powder 1/2 teaspoon black pepper, divided 1/2 teaspoon salt, divided 1 cup panko breadcrumbs 1 teaspoon blackened seasoning Directions In a large stovetop pot, bring the water to a boil. Add the sweet potatoes and let boil about 10 minutes, until a metal fork prong can be inserted but the potatoes still have a slight give (not completely mashed). Carefully remove the potatoes from the pot and let cool. When you’re able to touch them, grate the potatoes into a large bowl. Mix the garlic powder, 1/4 teaspoon of the black pepper, and 1/4 teaspoon of the salt into the potatoes. Place the mixture in the refrigerator and let set at least 45 minutes (if you’re leaving them longer than 45 minutes, cover the bowl). Before assembling, mix the breadcrumbs and blackened seasoning in a small bowl. Remove the sweet potatoes from the refrigerator and preheat the air fryer to 400 degrees. Assemble the tater-tots by using a teaspoon to portion batter evenly and form into a tater-tot shape. Roll each tater-tot in the breadcrumb mixture. Then carefully place the tater-tots in the air fryer basket. Be sure that you’ve liberally sprayed the air fryer basket with an olive oil mist. Repeat until tater-tots fill the basket without touching one another. You’ll need to do multiple batches, depending on the size of your air fryer. Cook the tater-tots for 3 to 6 minutes, flip, and cook another 3 to 6 minutes. Remove from the air fryer carefully and keep warm until ready to serve. Air fryer temperatures vary. Keep an eye on the tater-tots and flip them when the breading is browned. To reheat leftover tater-tots, use the air fryer and cook at 350 degrees until ready to serve. Prefer a cinnamon sugar tater-tot? Nix the garlic, pepper, and Cajun seasoning and use 1/2 teaspoon cinnamon and 2 teaspoons of sugar in the tater-tot, with 1 teaspoon of cinnamon and 2 tablespoons of cane sugar in the panko breading. Homemade Pretzel Bites Prep time: 1 hour 5 minutes Cook time: 6 minutes Yield: 8 servings Ingredients 4-3/4 cups filtered water, divided 1 tablespoon butter 1 package fast-rising yeast 1/2 teaspoon salt 2-1/3 cups bread flour 2 tablespoons baking soda 2 egg whites 1 teaspoon kosher salt Directions Preheat the air fryer to 370 degrees. In a large microwave-safe bowl, add 3/4 cup of the water. Heat for 40 seconds in the microwave. Remove and whisk in the butter; then mix in the yeast and salt. Let sit 5 minutes. Using a stand mixer with a dough hook attachment, add the yeast liquid and mix in the bread flour 1/3 cup at a time until all the flour is added and a dough is formed. Remove the bowl from the stand; then let the dough rise 1 hour in a warm space, covered with a kitchen towel. After the dough has doubled in size, remove from the bowl and punch down a few times on a lightly floured flat surface. Divide the dough into 4 balls; then roll each ball out into a long, skinny, sticklike shape. Using a sharp knife, cut each dough stick into 6 pieces. Repeat Step 6 for the remaining dough balls until you have about 24 bites formed. Heat the remaining 4 cups of water over the stovetop in a medium pot with the baking soda stirred in. Drop the pretzel bite dough into the hot water and let boil for 60 seconds, remove, and let slightly cool. Lightly brush the top of each bite with the egg whites, and then cover with a pinch of kosher salt. Spray the air fryer basket with olive oil spray and place the pretzel bites on top. Cook for 6 to 8 minutes, or until lightly browned. Remove and keep warm. Repeat until all pretzel bites are cooked. Serve warm. If you’re tight on time, nix the boiling water part. The only difference is you won’t have that browned texture to the outside of the pretzel bite. They still taste delicious, though! Serve with a cheese sauce or spicy mustard dressing. For a dessert pretzel, toss the pretzel bites in a cinnamon-sugar blend before air frying. Panko-Breaded Onion Rings Prep time: 15 minutes Cook time: 12 minutes Yield: 4 servings Ingredients 1 large sweet onion, cut into 1/2-inch slices and rings separated 2 cups ice water 1/2 cup all-purpose flour 1 teaspoon paprika 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1 egg, whisked 2 tablespoons milk 1 cup breadcrumbs Directions Preheat the air fryer to 400 degrees. In a large bowl, soak the onion rings in the water for 5 minutes. Drain and pat dry with a towel. In a medium bowl, place the flour, paprika, salt, pepper, garlic powder, and onion powder. In a second bowl, whisk together the egg and milk. In a third bowl, place the breadcrumbs. To bread the onion rings, dip them first into the flour mixture, then into the egg mixture (shaking off the excess), and then into the breadcrumbs. Place the coated onion rings onto a plate while you bread all the rings. Place the onion rings into the air fryer basket in a single layer, sometimes nesting smaller rings into larger rings. Spray with cooking spray. Cook for 3 minutes, turn the rings over, and spray with more cooking spray. Cook for another 3 to 5 minutes. Cook the rings in batches; you may need to do 2 or 3 batches, depending on the size of your air fryer. Serve with a variety of dips, from ranch dressing to ketchup to barbecue sauce. Crispy Wontons Prep time: 15 minutes Cook time: 10 minutes Yield: 8 servings Ingredients 1/2 cup refried beans 3 tablespoons salsa 1/4 cup canned artichoke hearts, drained and patted dry 1/4 cup frozen spinach, defrosted and squeezed dry 2 ounces cream cheese 1-1/2 teaspoons dried oregano, divided 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 teaspoon salt 1/4 cup chopped pepperoni 1/4 cup grated mozzarella cheese 1 tablespoon grated parmesan 2 ounces cream cheese 1/2 teaspoon dried oregano 32 wontons 1 cup water Directions Preheat the air fryer to 370 degrees. In a medium bowl, mix together the refried beans and salsa. In a second medium bowl, mix together the artichoke hearts, spinach, cream cheese, oregano, garlic powder, onion powder, and salt. In a third medium bowl, mix together the pepperoni, mozzarella cheese, parmesan cheese, cream cheese, and the remaining 1/2 teaspoon of oregano. Get a towel lightly damp with water and ring it out. While working with the wontons, leave the unfilled wontons under the damp towel so they don’t dry out. Working with 8 wontons at a time, place 2 teaspoons of one of the fillings into the center of the wonton, rotating among the different fillings (one filling per wonton). Working one at a time, use a pastry brush, dip the pastry brush into the water, and brush the edges of the dough with the water. Fold the dough in half to form a triangle and set aside. Continue until 8 wontons are formed. Spray the wontons with cooking spray and cover with a dry towel. Repeat until all 32 wontons have been filled. Place the wontons into the air fryer basket, leaving space between the wontons, and cook for 5 minutes. Turn over and check for brownness, and then cook for another 5 minutes. This recipe can satisfy a range of guests at a party, from vegetarians to kids. This is also a great recipe to get kids cooking. Let them help from start to finish! Serve the wontons filled with refried beans and salsa with a ranch dressing or Mexican crema. Serve the other two varieties of wontons with a marinara dipping sauce. The sky’s the limit with what you fill in wonton wrappers, from something sweet like fruit jam to something savory and meaty. Get creative and have fun!

Article / Updated 05-12-2020

If you aren’t a breakfast person, that just might change when you have an air fryer! The breakfast recipes here aren’t your traditional breakfast fare (although you’ll find some of those, too.) Think outside the bowl with savory eats like Egg and Sausage Crescent Rolls or Breakfast Chimichangas. Prefer something sweet to go with your morning cup of joe? We’ve got that, too. From Apple Fritters to Coffee Cake, there are endless possibilities to satisfy your sweet treat with a healthy air-fried twist! Crispy Bacon Prep time: 2 minutes Cook time: 20 minutes Yield: 6 servings Ingredients 12 ounces bacon Directions Preheat the air fryer to 350 degrees for 3 minutes. Lay out the bacon in a single layer, slightly overlapping the strips of bacon. Air fry for 10 minutes or until desired crispness. Repeat until all the bacon has been cooked. Sizes of air fryers vary. If you overcrowd the pan, it may take longer to cook. If smokiness is an issue, try adding 1 tablespoon of water to the drip pan or bottom of the air fryer prior to cooking. Air fryers vary, so be sure to watch yours closely as you cook bacon the first time; yours may cook faster than we’ve estimated. If you enjoy a sweet bacon, use a pastry brush to add a touch of maple syrup to the bacon after cooking. Breakfast Chimichangas Prep time: 10 minutes Cook time: 8 minutes Yield: 4 servings Ingredients Four 8-inch flour tortillas 1/2 cup canned refried beans 1 cup scrambled eggs 1/2 cup grated cheddar or Monterey jack cheese 1 tablespoon vegetable oil 1 cup salsa Directions Lay the flour tortillas out flat on a cutting board. In the center of each tortilla, spread 2 tablespoons refried beans. Next, add 1/4 cup eggs and 2 tablespoons cheese to each tortilla. To fold the tortillas, begin on the left side and fold to the center (see the following figure). Then fold the right side into the center. Next fold the bottom and top down and roll over to completely seal the chimichanga. Using a pastry brush or oil mister, brush the tops of the tortilla packages with oil. Preheat the air fryer to 400 degrees for 4 minutes. Place the chimichangas into the air fryer basket, seam side down, and air fry for 4 minutes. Using tongs, turn over the chimichangas and cook for an additional 2 to 3 minutes or until light golden brown. Serve with guacamole, salsa, and sour cream for a hearty breakfast. Swap out beans with breakfast potatoes or rice. Egg and Sausage Crescent Rolls Prep time: 10 minutes Cook time: 11 minutes Yield: 8 servings Ingredients 5 large eggs 1/4 teaspoon black pepper 1/4 teaspoon salt 1 tablespoon milk 1/4 cup shredded cheddar cheese One 8-ounce package refrigerated crescent rolls 4 tablespoon pesto sauce 8 fully cooked breakfast sausage links, defrosted Directions Preheat the air fryer to 320 degrees. In a medium bowl, crack the eggs and whisk with the pepper, salt, and milk. Pour into a frying pan over medium heat and scramble. Just before the eggs are done, turn off the heat and add in the cheese. Continue to cook until the cheese has melted and the eggs are finished (about 5 minutes total). Remove from the heat. Remove the crescent rolls from the package and press them flat onto a clean surface lightly dusted with flour. Add 1-1/2 teaspoons of pesto sauce across the center of each roll. Place equal portions of eggs across all 8 rolls. Then top each roll with a sausage link and roll the dough up tight so it resembles the crescent-roll shape. Lightly spray your air fryer basket with olive oil mist and place the rolls on top. Bake for 6 minutes or until the tops of the rolls are lightly browned. Remove and let cool 3 to 5 minutes before serving. The rolls will keep in an airtight container in the refrigerator for 2 to 3 days. To reheat, use the air fryer to get that crispy, crunchy consistency. Prefer to go vegetarian? Nix the sausage and add finely chopped vegetables to the scrambled eggs instead. Apple Fritters Prep time: 15 minutes Cook time: 12 minutes Yield: 6 servings Ingredients 1 cup all-purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 2 tablespoon brown sugar 1 teaspoon vanilla extract 3/4 cup plain Greek yogurt 1 tablespoon cinnamon 1 large Granny Smith apple, cored, peeled, and finely chopped 1/4 cup chopped walnuts 1/2 cup powdered sugar 1 tablespoon milk Directions Preheat the air fryer to 320 degrees. In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, add the brown sugar, vanilla, yogurt, cinnamon, apples, and walnuts. Mix the dry ingredients into the wet, using your hands to combine, until all the ingredients are mixed together. Knead the mixture in the bowl about 4 times. Lightly spray the air fryer basket with olive oil spray. Divide the batter into 6 equally sized balls; then lightly flatten them and place inside the basket. Repeat until all the fritters are formed. Place the basket in the air fryer and cook for 6 minutes, flip, and then cook another 6 minutes. While the fritters are cooking, in a small bowl, mix the powdered sugar with the milk. Set aside. When the cooking completes, remove the air fryer basket and allow the fritters to cool on a wire rack. Drizzle with the homemade glaze and serve. Some air fryers get hotter than others. If your air fryer isn’t as hot, increase the temperature to 350 degrees and cook as directed. Make ahead of time and wrap in a nice gift box to deliver for a fun treat! You can use peaches instead of apples and pecans instead of walnuts for a Peach Pecan Fritter! French Toast Sticks Prep time: 15 minutes Cook time: 8 minutes Yield: 4 servings Ingredients 2 eggs 1/4 cup half-and-half 1/2 teaspoon vanilla extract 6 slices wheat bread, cut into 1-inch strips 1 teaspoon ground cinnamon 2 tablespoons granulated sugar Maple syrup or pureed strawberries for serving Directions In an 8-x-12-inch casserole dish, whisk together the eggs, half-and-half, and vanilla. Lay the strips of bread into the baking dish and flip around. Allow the bread to soak up the egg mixture for 10 minutes. Meanwhile, in a small bowl, stir together the cinnamon and sugar. Place the soaked bread strips into the air fryer basket, not touching one another. Spray with cooking spray and sprinkle the cinnamon and sugar mixture onto the bread sticks. Air fry the French toast sticks at 370 degrees for 8 minutes. Cook in batches, as needed. Serve with maple syrup or pureed strawberries. Depending on the size of your air fryer, you may need to do multiple batches. Add orange zest and cardamom. Or keep it fun for the kids and blend fresh or frozen fruits for a rainbow of dips. Pigs in a Blanket Prep time: 20 minutes Cook time: 8 minutes Yield: 10 servings Ingredients 1 cup all-purpose flour, plus more for rolling 1 teaspoon baking powder 1/4 cup salted butter, cut into small pieces 1/2 cup buttermilk 10 fully cooked breakfast sausage links Directions In a large mixing bowl, whisk together the flour and baking powder. Using your fingers or a pastry blender, cut in the butter until you have small pea-size crumbles. Using a rubber spatula, make a well in the center of the flour mixture. Pour the buttermilk into the well, and fold the mixture together until you form a dough ball. Place the sticky dough onto a floured surface and, using a floured rolling pin, roll out until 1/2-inch thick. Using a round biscuit cutter, cut out 10 rounds, reshaping the dough and rolling out, as needed. Place 1 fully cooked breakfast sausage link on the left edge of each biscuit and roll up, leaving the ends slightly exposed. Using a pastry brush, brush the biscuits with the whisked eggs, and spray them with cooking spray. Place the pigs in a blanket into the air fryer basket with at least 1 inch between each biscuit. Set the air fryer to 340 degrees and cook for 8 minutes. Don’t have buttermilk? No worries! Add 1 teaspoon lemon juice or white vinegar to a liquid measuring cup and fill to the 1/2 cup mark with milk, stir, and you’re ready to use as buttermilk. Depending on the size of your air fryer, you may need to do more batches. No sausage on hand? Opt for ham and cheese instead. For a vegetarian alternative, use vegetarian sausage links instead of traditional sausage links. Coffee Cake Prep time: 10 minutes Cook time: 35 minutes Yield: 8 servings Ingredients 4 tablespoons butter, melted and divided 1/3 cup cane sugar 1/4 cup brown sugar 1 large egg 1 cup plus 6 teaspoons milk, divided 1 teaspoon vanilla extract 2 cups all-purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 2 teaspoons ground cinnamon 1/3 cup chopped pecans 1/3 cup powdered sugar Directions Preheat the air fryer to 325 degrees. Using a hand mixer or stand mixer, in a medium bowl, cream together the butter, cane sugar, brown sugar, the egg, 1 cup of the milk, and the vanilla. Set aside. In a small bowl, mix together the flour, baking powder, salt, and cinnamon. Slowly combine the dry ingredients into the wet. Fold in the pecans. Liberally spray a 7-inch springform pan with cooking spray. Pour the batter into the pan and place in the air fryer basket. Bake for 30 to 35 minutes. While the cake is baking, in a small bowl, add the powdered sugar and whisk together with the remaining 6 teaspoons of milk. Set aside. When the cake is done baking, remove the pan from the basket and let cool on a wire rack. After 10 minutes, remove and invert the cake from pan. Drizzle with the powdered sugar glaze and serve. The cake will keep in an airtight container on the counter for 3 days or in the fridge for about a week. Have an oven-safe Bundt cake pan that will fit in your air fryer basket? Try using that to create a fun, bakery-like feel! Add in chocolate chips, dried raisins, or your favorite nut.