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French Fries AF

French Fries AF

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Yield: 2

Food Network

The best air fryer French fries are made with the right kind of potatoes: Beneath their thick skins, russets are packed with starchy flesh that is often described as “fluffy.” Aside from sounding adorable, that means fries with soft and tender insides. For golden and crunchy outsides, be sure to rinse away excess starch from the cut potatoes: simply give them a quick, cold shower, or for extra crunchy fries, you can soak them in water overnight in the fridge. Drain and pat dry to remove as much moisture as possible. Your air fryer will do the rest: a fan and heating element combine to force hot air all around the potatoes for crunchy-tender fries with only a slight coating of oil.

  • 1medium russet potato (about 6 oz), unpeeled
  • 1tsp olive oil
  • Kosher salt and freshly ground black pepper

Prep:

Preheat air fryer to 380°F.

Cut the potato in half lengthwise, then into ¼-inch slices. Cut the slices into ¼-inch sticks. Put the fries in a medium bowl and rinse them well with cold water, then drain and pat dry with paper towels.

Toss the fries with the oil in a medium bowl, then sprinkle with ½ tsp salt and several grinds of pepper.

Air Fry:

Working in batches, if necessary, put the fries in an even layer in the air fryer basket with no overlapping and cook, turning them halfway through, until golden-brown and crisp, 14 to 16 minutes. Remove and season with salt.

Macaroni and Beef

Macaroni and Beef

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Yield: 4

Adapted from: Simply Recipes

This hamburger and macaroni dish has been around for many years.  It has many names including “goulash” or “American chop suey” or “Hamburger Noodle Casserole” or “HMO (Hamburger Macaroni Onions)”.

  • 2cups uncooked macaroni
  • 1TBS extra virgin olive oil
  • 1lb ground beef
  • 1yellow onion, chopped (or mixed chopped green onion greens and yellow onion)
  • ½tsp seasoned salt (I use ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika)
  • pinch chili pepper flakes
  • ½tsp celery seed
  • 1(28-oz) can diced tomatoes
  • 2TBS Worcestershire sauce
  • ¼cup chopped fresh parsley
  • Kosher salt and freshly ground black pepper to taste


Cook the pasta:

Get a large pot of salted hot water (1 TBS of salt for 2 quarts of water) boiling and begin cooking the macaroni as per the directions on the macaroni package.

Drain the pasta:

When the pasta is al dente, reserve a half cup of the pasta cooking water and drain the rest. Set drained pasta aside.

Prepare the sauce:

In the empty pasta pot, brown the ground beef in a TBS of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown.

When the beef has mostly browned, add the onions to the pan and toss to combine. Cook until the onions are soft, about 4 to 6 minutes.

Add the seasonings and tomatoes:

Add the celery seed, a dash of crushed red pepper (optional) and seasoned salt or equivalent. Pour in canned tomatoes, add the Worcestershire sauce and stir to combine. Simmer for 5 minutes.

Add the cooked pasta:

Mix in the drained and cooked macaroni and the parsley. Cook for another 5 minutes. If the dish is too dry, add in some of the pasta cooking water.

Taste and adjust seasoning.

Shrimp, Breaded AF

Shrimp, Breaded AF

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Yield: 2 to 4

Adapted from All Recipes

This air fryer breaded shrimp is perfectly seasoned (we’ll see). Keep the tails on to use as a handle. Serve with cocktail sauce or your favorite dipping sauce.

  • ¾cup AP flour
  • 1TBS seafood seasoning (such as Old Bay)
  • ½TBS paprika
  • ½tsp salt
  • ½tsp dried parsley
  • ¼tsp ground black pepper
  • 2large eggs, beaten
  • 1lb large shrimp – peeled, deveined, and tails left on
  • nonstick cooking spray


Prep:

Preheat the air fryer to 400°F.

Place flour, Old Bay, paprika, salt, parsley, and black pepper in a gallon-sized resealable plastic bag. Seal and shake to combine. Place beaten eggs in a shallow bowl.

Pat shrimp dry using paper towels. Working in batches, add shrimp to seasoned flour and toss to combine. Dip shrimp in beaten eggs and then back in seasoned flour.

Air Fry:

Place breaded shrimp in the air fryer basket, making sure not to overcrowd. Lightly coat the tops with nonstick cooking spray.

Cook in the preheated air fryer for 4 minutes. Remove the lid and spray any chalky spots with nonstick cooking spray. Close the lid and continue cooking until desired crispness is reached, about 3 minutes more.

Serve:

Serve with fries, coleslaw, and your favorite dipping sauce.

Biscuits, (Popeye’s Chicken CC)

Biscuits, (Popeye’s Chicken CC)

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Yield: ?

Joshua Weissman

  • 2½cups AP flour
  • 1½tsp fine sea salt
  • 3½TBS granulated sugar
  • ½tsp cream of tartar
  • 4tsp baking powder
  • 1¼cups unsalted butter cold butter, cubed
  • 1cup cold buttermilk, cold


Biscuits:

Preheat oven to 450°F.

In a food processor, add flour, salt, sugar, cream of tartar, and baking powder, pulse a couple of times, then add butter (cold) and pulse until you get pea-size lumps of butter.

Pour that into a bowl, then using a fork, mix in buttermilk, once it begins to form a dough, place it on an un-floured work surface. Then, gently and quickly, knead it until it barely comes together.

Dust it with flour, roll your dough into a rough rectangle ¾-inch thick, fold it in thirds (like a letter), roll it out, and repeat this process one more time.

Cut as many pieces as possible with a round or fluted biscuit cutter and place them on a parchment-lined baking sheet.

Lightly brush your biscuits with buttermilk and bake for 15 – 20 min. Remove them from the oven and brush them with your honey butter. Cool on a wire rack and reserve.

Lebanese Rice with Vermicelli

Lebanese Rice with Vermicelli

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Yield: 4

https://www.themediterraneandish.com/lebanese-rice-with-vermicelli/

Basic Lebanese rice typically consists of broken vermicelli pasta, a short, thin pasta that’s used in a few traditional dishes like Catalan Fideuà. You’ll also need rice (medium or long grain rice works), and extra virgin olive oil or butter (or a combination of both). I use only extra virgin olive oil here. There is but a pinch of salt to season this rice.
I like topping the rice with toasted pine nuts adds a nice nutty flavor and texture.

  • 2cups long grain or medium grain rice
  • water
  • 1cup broken vermicelli pasta
  • 2½TBS olive oil
  • salt
  • ½cup toasted pine nuts, optional to finish


Prep rice:

Rinse the rice well (a few times) then place it in a medium bowl and cover with water. Soak for 15 to 20 minutes. Test to see if you can easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.

Cook Vermicelli:

In a medium non-stick cooking pot, heat the olive oil on medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden-brown but watch carefully not to over-brown or burn it (If it burns, you must throw the vermicelli away and start over).

Cook rice:

Add the rice and continue to stir so that the rice will be well-coated with the olive oil. Season with salt.

Now add 3½ cups of water and bring it to a boil until the water significantly reduces (see the photo below). Turn the heat to low and cover.

Cook for 15-20 minutes on low. Once fully cooked, turn the heat off and leave the rice undisturbed in its cooking pot for 10-15 minutes, then uncover and fluff with a fork.

Transfer to a serving platter and top with the toasted pine nuts. Enjoy!

Easy Red Beans and Rice

Easy Red Beans and Rice

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Yield: 8

All Recipes

This is an easy red beans and rice recipe that is a delicious take on a Louisiana classic. It can be prepared and cooked in 40 minutes! You can use turkey kielbasa to cut down on the fat, but not the flavor. Season with hot pepper sauce if you like.

Notes: As a stand alone meal it would be nice. As a side dish it had too much meat and was really coarse. Probably be better with minced sausage, onion and pepper.

  • 2cups water
  • 1cup uncooked rice
  • 1(14 oz) package Andouille sausage or turkey kielbasa, cut diagonally into ¼ inch slices (half as much and minced)
  • 1onion, chopped (minced)
  • 1green bell pepper, chopped (minced)
  • 1clove chopped garlic
  • 2(15 oz) cans canned kidney beans, drained
  • 1(15 oz) can whole peeled tomatoes, chopped
  • ½tsp dried oregano
  • ½tsp pepper
  • salt to taste

Gather the ingredients.

Prepare the rice:

Bring water to a boil in a saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.

Make the red bean mixture:

Meanwhile, cook sausage in a large skillet over low heat for 5 minutes.

Stir in onion, green pepper, and garlic, sauté until tender.

Add in beans and tomatoes with juice. Season with oregano, pepper, and salt.

Simmer uncovered for 20 minutes. Serve over rice.

Air Fryer Fried Chicken

Air Fryer Fried Chicken

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Yield: 4

Adapted from: https://www.jocooks.com/recipes/air-fryer-fried-chicken/

Air Fryer Fried Chicken recipe is a game changer! Provides the same crunchy and tangy buttermilk coating we all know and love minus the excess grease. Time to put that air fryer to good use!

Notes: It did get crunchy and had a good taste. Needs more salt though. Using a 5lb chicken, it definitely needed to be done in two batches and took 35 minutes per batch. Doing it in a regular oven in one batch would probably work as well.

  • 2lb chicken wings (chicken legs, thighs or chicken breast)
  • 2cups buttermilk (½ cup Saco Buttermilk powder & 2 cups water or milk)
  • 2large eggs
  • 1tsp paprika
  • 1tsp hot sauce (optional)
  • 1tsp salt (or to taste)
  • 1tsp pepper (or to taste)
  • 2tsp baking powder
  • 1½tsp baking soda
  • 1cup AP flour
  • 1-2tsp paprika (sweet or smoked)
  • 1tsp garlic powder
  • 1tsp onion powder

Special equipment:

  • 3.5-quart air fryer


Prep the chicken:  Pat the chicken dry with paper towels. Breast pieces should be cut in half.

Prepare the buttermilk mixture: To a large bowl add the buttermilk, eggs, paprika, hot sauce (optional), salt, pepper and whisk until combined. Whisk in the baking powder and baking soda. In a shallow dish mix the flour with the paprika, garlic powder and onion powder.

Dredge the chicken:

First dredge the chicken in flour on all sides.

Then dip pieces into the buttermilk mixture.

Dredge the chicken in flour one more time, then place the chicken on a plate or rack, and repeat with all chicken pieces.

Cook the chicken:

Preheat air fryer and basket to 375°F,

When preheated, carefully remove the basket and place the chicken in the air fryer basket, allowing enough room between each piece to flow around. Spray the chicken with a bit of cooking spray or brush with oil.

Return basket with chicken to air fryer and cook on 375°F for about 20 minutes, flip over, spray with more cooking oil or brush with oil, and cook for another 10 minutes.

Check the temperature of the chicken:

Dark meat and wings should be at 180°F or higher in the thickest part.

Breast pieces should be 160°F. They may be done before legs and thighs.

Remove to a plate or rack and cover loosely with foil.

Repeat with remaining chicken if doing in batches. Cooking time may vary depending on your air fryer.

Notes:

It took me about 30 minutes to cook the chicken in the air fryer, but each air fryer is different, so read your air fryer’s manual to see how long you should cook it for.

I also only added enough chicken to the air fryer so that it’s in one layer and not stack any chicken pieces on top of each other. This way you’ll get evenly cooked chicken and crispy all around. This means that you might have to do this in batches, depending how big your air fryer is.

The total time is based on 2 batches.

Pasta with Chicken, Lemon Asparagus

Pasta with Chicken, Lemon Asparagus

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Yield: 2 Servings

Adapted from: Dinner at the Zoo

This recipe for lemon asparagus pasta combines tender asparagus and grilled chicken with pasta in a lemon cream sauce.

  • 12oz boneless, skinless chicken breasts, cut into strips
  • 9-12oz asparagus, ends removed, cut into pieces
  • 6oz of linguine pasta (spaghetti or fettuccine will also work)
  • ⅓cup heavy cream
  • 1TBS of butter
  • salt and pepper to taste
  • ½TBS lemon zest
  • ½TBS lemon juice
  • ¼cup finely shredded parmesan cheese

Optional garnishes:

  • Lemon slices and chopped parsley

Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time.

Reserve ½ cup of the pasta cooking water. Drain the remaining water.

While the pasta is cooking, slice the chicken into bite-sized pieces and season with salt and pepper. Heat a 10-inch skillet over medium-high heat. Add some olive oil and the chicken slices. Sauté until cooked through.

In small pot, combine the heavy cream, butter and ¼ tsp salt and pinch of pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Remove from the heat and stir in the lemon zest and juice.

Place the pasta and asparagus back into the pot you cooked it in along with the chicken.

Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce.

Stir in the parmesan cheese.

Taste and adjust seasoning.

Garnish with chopped parsley and lemon slices if desired.

Pasta with Chicken, Spinach, and Artichoke

Pasta with Chicken, Spinach, and Artichoke

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Yield: 2 Servings

Adapted from: Delish

A play on spinach artichoke dip turned into a pasta dish with chicken.

Note: First, I really liked this. Second, we think it could be improved some. The sauce was on the thick side. A bit more pasta water could have thinned it, but there could also be more sauce, so increase the sauce ingredients next time. I also used heavy cream instead of milk. But I thought I added enough water to fix that. The spinach is cooked first, but it should have been last, or cooked right in the sauce before the final mix.

  • 6oz rigatoni or similar pasta
  • 1TBS extra-virgin olive oil
  • 1cloves garlic, minced
  • 2cups baby spinach
  • 115-oz can artichoke hearts, quartered
  • 12oz boneless skinless chicken breasts
  • salt & black pepper
  • 2TBS butter
  • 1TBS AP flour
  • ½-1cup chicken broth
  • ½-1cup milk (or cream)
  • ½cup shredded mozzarella
  • ¼cup freshly grated Parmesan, plus more for garnish


Prep:

Tenderize chicken breast with a jacquard, then slice into bite sized pieces. Season with salt and pepper.

Cook pasta:

In a large pot of salted boiling water, cook pasta until al dente.

Reserve ½ cup pasta water. Drain the remaining water.

Cook chicken:
In a large skillet over medium heat, heat 1 TBS oil. Add garlic and chicken to skillet. Cook until chicken is golden and nearly cooked through. Remove to bowl.

Finish:
To skillet, add butter and let melt. Add flour and whisk until golden, 1 minute, then add broth, milk or cream, mozzarella and Parmesan. Stir in artichokes. Season with salt and pepper. 

Add in the spinach and cook until spinach is wilted, 2 minutes.

Add cooked pasta to skillet and toss with sauce until coated. Return chicken to the skillet and toss to combine. Add reserved pasta water to obtain desired consistency.

Remove to serving bowl and serve.

Sausage, Potatoes & Brussels Sprouts

Sausage, Potatoes & Brussels Sprouts

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with Honey Mustard

Yield: 4 Servings

Adapted from: NY Times

Sticky, honey mustard-glazed sausages, brussels sprouts and potatoes only adds to the argument that sheet-pan dinners make the best weeknight meals. As the sausages roast, they yield a delicious fat that coats and seasons the caramelized vegetables. Use any fresh sausage you like, as long as it pairs well with the honey mustard. Feel free to substitute or add other vegetables like squash, cherry tomatoes, broccoli, carrots or cabbage. The mustard seeds and nuts provide texture and crunch but leave them out if you prefer.

  • 1lb fresh sausage, such as sweet or hot Italian, or bratwurst
  • 8oz brussels sprouts, trimmed and halved lengthwise
  • 12oz small potatoes, like baby Yukon gold or red potatoes, halved
  • 2TBS extra-virgin olive oil, plus more as needed
  • Kosher salt and freshly ground black pepper
  • 4tsp honey
  • 1TBS Dijon mustard
  • 1TBS yellow mustard seeds (optional)
  • ¼cup almonds or walnuts, chopped (optional)


Heat oven to 450°F and place a sheet pan in the oven to heat.

Prep Sausages: Score the sausages in a few places on both sides, making sure not to cut all the way through.

Mix: Transfer to a large bowl with the brussels sprouts, potatoes and 2 TBS olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.

First Bake: Spread the mixture in an even layer on the heated half-sheet pan, and arrange the vegetables cut sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)

Sauce: Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.

Second Bake: Drizzle the honey mustard over the sausages and vegetables and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so.

Season to taste with salt and pepper. Serve.