Air Fryer Recipes and Tips !!!

 

Friday, February 19, 2021

Air Fryer Recipes and Tips !!!

 Hello again,

It's been a while since I've posted.  I've been trying out new recipes that will work with my Air Fryer.

I found that I like the flavor of Potato Starch as a coating more than flour.  It's much lighter.  I've included a recipe for Swai.  You can substitute any fish that you would ordinarily pan fry.   The seasonings will be the same, but you can use any type of seasonings you like.  I add some of the seasoning in the potato starch and shake the fish in a paper or plastic bag.  Dredging causes the coating to be too thick and later falls off in the air fryer or pan.  

If I am cooking chicken, loin pork chops, or fish, I use the same seasonings.  For both sweet potatoes and baking potatoes I change it up with Chinese 5-Spice for sweet potatoes & yams, and I use a garlic/pepper mix for baked potatoes or fries.

AIR FRYER RECIPES

 Swai

         Ingredients:

                 1 – Paper or Quart-size plastic bag              

                 2 – Swai fillets (cut in half) (partially frozen)

                 Olive Oil Spray

                 2 – 3 Tablespoons – Potato Starch

                 1 – 2 teaspoons - Granulated Garlic (to taste)

                 1 teaspoon - Paprika (for browning)

                 1 – 2 teaspoons - Non-salt seasoning (I use 21 seasonings from                     Trader Joe’s)

         Directions:

1)   Cut Swai fillets in half. (They fit better in the air fryer.)

2)  Spray both sides Swai with Olive Oil spray.

3)  In a paper or plastic bag, add potato starch.

4)  Add seasoning to the potato starch in the bag.

5)  Shake 2 pieces at a time in the bag to cover w/potato starch.

6)  Before removing from the bag, shake off excess starch.

7)  Set Swai on a plate or other surface and spray lightly again with olive oil spray.  (This helps the starch stay in place.)

8)  Spray surface of air fryer, lightly.

9)  Add additional seasoning, if desired, to Swai just before adding to air fryer.

10)       Select the “FISH” setting on your air fryer. (It’s usually a picture of a fish in the settings.) (The temperature is part of the setting. I don’t usually change it. I just have issues with the timing.)

 

NOTE: I lower the time on every setting.  I have found that it works better to stop the process part way to check the browning process. I also flip the Swai to assure even browning. My timing is: 3 to 4 minutes the first time, 3 to 4 minutes again, then flip the fish, then 3 to 4 minutes again. (So, cooking time would break down to 9 to 12 minutes, total).                                                                                        NOTE: Use whatever utensils you have that you are comfortable using.  I would suggest “not” using metal utensils, as they can scratch the surfaces of non-stick pots, pans, etc. I use the hard plastic or silicone spatulas (pancake flippers – not pan scrapers) or other “flat surfaced” utensil that works.

NOTE: There’s not much oil used, so it’s up to you if you put the Swai on a paper towel to collect or drain excess oil.

NOTE:  The “rule” for cooking fish has always been: 10 minutes per inch. The way I cook fish or almost anything has also changed the rule.  Most fish fillets are ½ inch or less, but I usually start the cooking process with frozen or partially frozen items.  You can adjust your times by deciding what temperature you want at the “end”.  (I would estimate that the timing would be approximately doubled) Example: I eat beef and lamb rare. I like for my fish to be just lightly done, not over-cooked.  Starting with partially frozen products allows for reaching the desired temperature at the end.  Even if you enjoy a medium or well-done steak, there is extra moisture when you start with frozen items.  Make note of your personal process, while making any adjustments. 

NOTE:  It takes a little time to figure out how to accomplish your best results.  It’s a learning experience that’s fun.  The times and temperatures in the cookbooks are general and generic.  They try to give you a guideline, but nothing is written in stone.  All cookbooks work this way.  Sometimes they work, sometimes, they don’t.  Do not get discouraged.  Change the rules!  Once you figure out what works for you, be an adventurist by making even more changes.  Add different spices, use coconut oil spray instead of olive oil.  Some recipes would work with a “butter” spray (check heat temperatures when using butter sprays. (usually better with less heat).  There are so many ways to cook things. Use your imagination !!!!

NOTE:  You will notice that all fish is thicker in the middle and thinner around the edges.  This is definitely true in fillets.  Fish steaks are more even in thickness.  You have to measure cooking time for the thickest part.  By turning or flipping the fish, you can check that the edges aren’t over-cooked.

By the way, I think that catfish pieces or fillets would be awesome fixed in an air fryer.  I usually add a little yellow cornmeal when cooking catfish, just about 1 Tablespoon.

Enjoy!!!!

Slow Cooker - Soup and Side Dishes

Slow Cooker Recipes

Soup and Side Dishes

Mac-n-cheese

Ingredients:

Cooking spray

2 – eggs

1 ½ - cups – milk

1 – 12 oz. – can – evaporated milk

½ lb. – elbow macaroni

4 – cups – cheddar cheese (shredded)(divided)

1 – teaspoon – salt

½ - teaspoon – black pepper (optional)

Directions:

1. Coat inside of slow cooker with cooking spray.

2. In a large bowl, beat eggs with milk and evaporated milk.  Mix in uncooked macaroni and 3 cups shredded cheese.  Stir in salt and pepper.  Transfer to slow cooker, and sprinkle remaining (1 cup) cheese on top.

3. Cook on low for 5 to 6 hours.  Do NOT stir or remove lid while cooking.

4. Serve.

Slow Cooker German Potato Salad

Ingredients:

2 – lbs. – Red Potatoes (scrubbed and sliced – not peeled)

1 - Medium – Onion (chopped)

1 – cup – Celery (thinly sliced)

½ - cup – Red Bell Pepper (chopped)

½ - cup – Cooking Oil (or canola oil)

½ - cup – vinegar

6 – slices Bacon (cooked and crumbled)

Salt & pepper (to taste)

2 – Tablespoons – Fresh Parsley (chopped)

Directions:

1.    Combine potatoes, onion, celery, bell pepper, oil, vinegar, salt and pepper in a slow cooker. Mix well.

2.    Cover and cook on Low for 5 to 6 hours.

3.    Garnish with bacon and parsley, just before serving.

Vegetarian Minestrone Soup

Ingredients:

6 – cups – Vegetable Broth

1 – 28 oz. – can – Crushed Tomatoes

1 – 15 oz. – can Kidney Beans (drained)

1 – large – Onion (chopped)

2 – ribs – Celery (diced)

2 – large – Carrots (diced)

1 – can – Green Beans (drained)

1 – small – Zucchini (thinly sliced)

3 – cloves – Garlic (minced)

1 – Tablespoon – Fresh Parsley (minced)

1 ½ - teaspoons – Oregano (dried)

1 – teaspoon – Salt

¾ - teaspoon – Thyme (dried)

¼ - teaspoon – Black Pepper (ground)

½ - cup – Elbow Macaroni

4 – cups – Fresh Spinach

¼ - cup – Parmesan Cheese (grated) or more (to taste)

Directions:

1.    Combine broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a slow cooker.

2.    Cover and cook on Low for 6 to 8 hours.

3.    Near the end of your cooking time, bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked, about 8 minutes; drain.

4.    Stir spinach and macaroni into the slow cooker.

5.    Cover and cook on High for 30 minutes more.

6.    Serve.  Top with Parmesan cheese.

TIP:  This is a hearty recipe that everyone enjoys.  You can make substitutions according to your own tastes.  I prefer black beans to kidney beans, so I would make that switch.  I also prefer caramelized onions to raw onions.  You can substitute fresh herbs, just make sure you adjust the amounts. The ratio is 3 to 1.  For each teaspoon of dried herbs, you use 1 Tablespoon of fresh herbs. To make this recipe non-vegetarian, use all or part chicken broth and add cooked chicken (dark or white).  You can also change the pasta by switching the macaroni with any other spaghetti or penne.  Use your imagination.

I'll add more of these dishes soon.  My next post will be: Slow Cooker - Beef and Pork Recipes.

Slow Cooker Chicken Recipes

I've tried to come up with a variety of flavors to appeal to everyone.  This time of the year people can get busy, so I thought it would be good to offer recipes that are easy and that won't heat up your kitchen.     

 Slow Cooker Recipes

Chicken Dishes

Easy Chicken Cacciatore

Ingredients:

4 – Chicken Breasts (Boneless & Skinless)

1 – 28oz. – jar – spaghetti sauce (Ragu, Cabernet Marinara w/ herbs, etc.)

1 – 6oz. – can – tomato paste

¼ - pound – mushrooms (fresh – sliced)

½ - onion (minced) over

½ - green (bell) pepper (seeded & diced)

3 – Tablespoons – garlic (minced)

1 ½ - teaspoons – oregano (dried)

½ - teaspoon – basil (dried)

½ - teaspoon – black pepper

¼ - teaspoon – red pepper flakes

Directions:

1)    In a skillet, brown chicken on both sides over medium-hot heat. (2 to 3 minutes per side)

2)   Place chicken in slow cooker; stir in all other ingredients. Cover.

3)   Cook on low for 6 to 8 hours. Do not uncover slow cooker until just before serving.

TIP: Serve this dish with your favorite pasta.

TIPS:  You can add, remove, or substitute ingredients that you might prefer.  If you don’t want the “heat” in this recipe, leave out 1 or both peppers.  The green pepper can easily by removed.

I would probably prefer black olives instead.  Use your imagination.

Lime Chicken w/ Parsley

Ingredients:

1 – 16oz. – Salsa

1 – (1.25oz.) – Package – Taco Seasoning

1 – Lime (juiced)

3 – Tablespoons – Fresh Parsley (; chopped)

3 – lbs. – Chicken Breasts (skinless & boneless)

Directions:

1)    In a skillet, brown chicken on both sides. (2 to 3 minutes per side)

2)   Place salsa, taco seasoning, lime juice and parsley in slow cooker; stir to combine.

3)   Add chicken, spoon salsa over chicken.

4)   Cover and cook on High for 4 to 5 hours.  If desired, set cooker to Low and cook for 6 to 8 hours.

5)   Serve.

TIP:   If you want the recipe to serve more than 4 people, shred chicken just before serving.

Butter Chicken

Ingredients:

2 – Tablespoons – Butter

2 – Tablespoons – Olive Oil

6 – Chicken Thighs (boneless and skinless, cut into bite-sized pieces)

1 – Onion (diced)

3 – Cloves – Garlic (minced)

2 – teaspoons – Curry Powder

1 – Tablespoons – Curry Paste

2 – Tablespoons - Tandoori Masala

1 – teaspoon – Garam Masala

1 – 6oz. – can – Tomato Paste

15 – Green Cardamom Pods

1 – cup – Low-fat Yogurt

1 – 14oz. – can – Coconut Milk

1 – pinch – Sea Salt (to taste)

Directions:

1.    In a large skillet, melt butter & olive oil over medium heat.

2.    Stir in chicken, onion, and garlic.  Cook until the onion has softened and become translucent.  (about 10 minutes) 

3.    Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until there are no lumps remaining in the tomato paste.

4.    Pour into the slow cooker, and stir in the cardamom pods, coconut milk, and yogurt.

5.    Season to taste with salt. Cover.

6.    Cook on High 4 to 6 hours; until chicken is tender and sauce has reduced to your desired consistency. Remove to serving bowl.

7.    Remove and discard cardamom pods.

8.    Serve with rice or noodles.

TIP: With a needle and thread, pierce through the tops of the cardamom pods.  Tie the ends together.  This will make it easier to remove and discard.

TIP: You could also tie the cardamom pods into a small piece of cheesecloth.  This makes it easy to remove as well.

Honey Garlic Chicken

Ingredients:

4 – Chicken Thighs (boneless & skinless)

½ - cup – Soy Sauce

½ - cup – Catsup

½ - cup – Honey

3 – Cloves – Garlic (minced)

2 – teaspoons – Basil (dried)

Directions:

1.    In a skillet, brown the chicken thighs on both sides.  (about 2-3 minutes on each side)

2.    Lay chicken thighs on the bottom of the slow cooker.

3.    In a bowl, whisk soy sauce, catsup, honey, garlic, and basil together.

4.    Pour over chicken.

5.    Cook on Low for 6 hours.

6.    Serve with rice or quinoa.

TIP: This recipe serves 4.  It can easily be doubled or tripled for larger dinner parties. 

TIP:  For a quick meal later, double or triple the recipe and freeze half.  Thaw in the refrigerator overnight, heat and serve.

Lemon Garlic Chicken

Ingredients:

1 – teaspoon – Oregano (dried)

½ - teaspoon – Sea Salt

¼ - teaspoon – Black Pepper (ground)

4 – Chicken Breast – (boneless & skinless)

2 – Tablespoons – Butter

¼ - cup – Chicken Broth (low sodium)

3 – Tablespoons – Lemon Juice

2-3 – Cloves – Garlic (minced)

2 – teaspoons – Parsley (chopped)

Directions:

1.    In a bowl, mix oregano, salt, and pepper.

2.    Rub the mixture into the chicken.

3.    In a skillet, melt the butter over medium heat.

4.    Brown the chicken for 3 to 5 minutes on each side.

5.    Place chicken into the slow cooker.

6.    In the same skillet, mix broth, and lemon juice together.

7.    Bring the mixture to a boil, then pour over chicken in the slow cooker. Be sure to scrape everything from the skillet into the slow cooker.

8.    Cover, and cook on High for 3 hours, or on Low for 6 hours.

9.    15 to 30 minutes before the end of the cooking time, add the parsley.  Cover and finish the rest of cooking time.

TIP: As with most recipes, you can use your imagination.  You can substitute spices or use chicken thighs instead of breasts.  You can add spices and seasonings, like basil, tarragon,  or lime instead of lemon.

Adobo Chicken with Bok Choy

Ingredients:

     2 – Onions  (thinly sliced)

4 – Cloves – Garlic (minced)

¾ - cup – Apple Cider Vinegar

¼ - cup – Soy Sauce (low sodium)

¼ - cup – Brown Sugar (packed)

8 – Chicken Thighs (skinless & boneless)

2 – teaspoons – Paprika

1 – large - (or 6 small) – Heads of Bok Choy (sliced)

2 – Scallions (thinly sliced)

Salt and Pepper (to taste)

Directions:

1.    In a skillet, brown thighs, 2 to 3 minutes per side.

2.    In the bottom of your slow cooker, combine onions, garlic, vinegar, soy sauce, and brown sugar. Mix well.

3.    Season with salt and pepper.

4.    Place the browned thighs atop mixture.

5.    Sprinkle with paprika.

6.    Cover and cook on Low for 7 hours.

7.    After 7 hours, add the Bok Choy.

8.    Turn slow cooker to High. Cover and continue to cook for another hour.

9.    Garnish with sliced scallions.

TIP:  You can add other ingredients to this recipe, like thinly sliced mushrooms. Add them when you add the Bok Choy.