When most people think of air fryers, they think they’re frying the food they put in them. But if you look at the broad range of food you can cook – even bake – in them, you’ll see that they can also be used as a substitute oven. Not a huge deal considering that most people use them in their homes, but in Florida, where the heat an oven puts out can make the indoor temperature quite unpleasant, or even in an RV or travel trailer when camping, using your air fryer as an oven can be a great option.
When we have lamb chops, we often grill them, but when it’s pouring down rain, an air fryer comes in a close second. This recipe is quick and easy – who can argue with that?!?!
lamb chops, 1″ thick
Make a paste by mixing olive oil, freshly crushed garlic, salt and pepper. Placing your lamb chops on a piece of wax paper, coat both sides thoroughly with your mixture and allow to rest while you bring them to room temperature, about an hour.
Spray the inside of your air fryer with oil. Preheat air fryer to 390 degrees for a few minutes. Place lamb chops inside the air fryer bed, spacing so they don’t overlap. Cook for 3 minutes. Flip. Cook for another 3 minutes. Let sit in air fryer for 5 minutes, then serve. This recipe will cook your lamb chops to the medium side of medium rare. For an overcrowded basket, thicker or thinner chops, or to cook to a different temperature, adjust time accordingly.
And that’s it! If you try it, please let me know if you like it!
I’m not going to lie. The first time I tried making Fried Green Tomatoes years ago was because I love the movie (even more than the book, which is rare for me!).
But the reason I’ve kept making them is because I like the flavor. And while there are MANY different ways to make these, some more labor intensive than others, this recipe cuts down on the work without cutting down on the flavor!
2-3 green tomatoes
2 cups bread crumbs
1.5 cups flour
oil for frying (I use peanut)
Wash and slice tomatoes. Salt both sides and allow to sit for at least ten minutes.
While tomatoes are resting, lay out your flour and breadcrumbs. (For yeast free breadcrumbs, add a couple Pillsbury Crescent Rolls or Biscuits to a food processor. I’ve used rice ‘bread’ crumbs before, and they don’t have the best flavor.) Season both flour and breadcrumbs with the old bay, garlic powder, garlic salt, and pepper. In a small bowl, beat your eggs.
Heat your oil over medium high heat.
You’ll find your tomatoes are now sitting in a puddle of liquid. Wipe both sides of your tomatoes, removing the salt. Dredge in the flour, then the egg wash, then the breadcrumbs. I do them all at once and set them on a piece of wax paper, but you can dredge, dip and dredge as you go if you want.
Add your tomatoes to the oil, working in batches. You may have to turn the oil down in temperature as you go.
Remove from oil using a metal spatula or spoon and allow to dry on a paper towel lined plate. And that’s it!
For dipping sauces, I like ranch dressing mixed with chili powder or tzatziki. They taste best freshly fried, and while still tasty, will be a bit soggy the next day.
I don’t think it’s any secret that I LOVE pasta, but I’m not a huge fan of red sauce, and I don’t eat chicken in my pasta. Never. Not Ever. Until now.
Let me explain.
I hate wasting food. Quite often I’ll clear the refrigerator out on the weekends and make what I call a ‘garbage pail’ lunch. (Recipes that call for ‘a tablespoon of tomato paste’ drive me crazy, because tomato paste doesn’t come by the tablespoon. Which means I have to save the rest and find something to do with it.) But every once in a while the odds and ends from the meals I cooked over the week align into a shining ray of recipe gold. (In this case, the leftovers were bowtie pasta, chicken from a whole bird I roasted in the air fryer, tomato paste, and some large capers that had to be used within a week of opening.)
This one was so good I’m looking forward to making it again! AND – I finally have a go to for my chicken leftovers!
Note: Garlic, shallots, cooking wine, and pine nuts (gotta love Amazon for the great prices on those) are staples in my kitchen. I grow my own basil so I always have plenty of that on hand. And I tend to cook an entire box of pasta at a time and freeze portions because I live in Florida and nothing makes the house quite as hot and humid as a big pot of boiling water.
leftover chicken, chopped or shredded
tomato paste or sauce
3 cloves garlic
cream sherry or other red cooking wine
pasta (I usually cook the whole box at once and freeze extra portions.)
optional: shredded mozzarella cheese
In a medium to large frying pan sauté the shallots, capers, pine nuts and garlic together until shallots are opaque. Add a dollop (about 2 tablespoons) tomato paste or spaghetti sauce, whatever you have leftover on hand, into the pan, and a splash or two of red cooking wine (I use Cream Sherry) and stir until well mixed. Add your spices (I use Nature’s Seasoning because it’s a nice blend). Add your chicken and cook until hot. Add your pasta (if using leftover pasta, stir until the pasta is hot). Add fresh basil and stir. And that’s it!
Super easy and surprisingly delicious! I sprinkled a little shredded mozzarella on mine and couldn’t have been happier with this gourmet ‘garbage pail’ lunch!
If you try it, please let me know if you liked it!
Hey, Foodies! Happy Friday, and for those of you who celebrate, Merry Christmas!
I don’t think it’s a secret that I do a lot of cooking. But I used to do a lot of baking, too. I always had fresh chocolate chip cookies on hand, and never hesitated to whip up a batch of brownies, cupcakes, or a delectable cake whenever the whim arose.
Why the change? Well, you can’t eat like a kid forever. But more than that (because I’d probably still try), I stopped being able to handle sugar well. And when something feels bad, it makes sense to stop doing it, right?
But, where there’s a will, there’s a way.
I know I can no longer handle more than two bites of rich chocolate cake. More than a handful of M&Ms. More than just a dab of maple syrup on my waffles or pancakes. But I can still handle the absolute best cookie recipe I’ve ever met, in moderation of course. And the frosting? Enough can’t be said about it! Odes and sonnets, love poems of every kind have been written about this Butter Frosting! (I know – I’ve written them!)
I’m not exaggerating when I say that these are best described as addictive! Back when I was a choco-holic, I’d make an exception for these!
Growing up, my family would make these every Christmas, but they’re not just for the holidays! While I have Halloween and Easter themed cookie cutters, I also have many types of animal, sea creature, flower shapes and more!
I’m not going to lie – these take a lot of work. But they are SO worth the effort, every. Single. Time. What’s more? They get better with age!
2 ½ cups flour 1 ½ cups sugar
1 tsp. baking powder 2 eggs, well beaten
½ tsp. salt 3 tsp. vanilla
1 cup shortening
Sift flour, measure; add baking powder and salt. Sift again. (Don’t try to short cut this step. I know it’s a pain, but sift the flour before you measure, then sift again!)
Cream shortening, add sugar gradually, beating until light. Add well beaten eggs one at a time and blend thoroughly. Add vanilla. (It’s very important that you add the eggs one at a time, blending well between them. I don’t know why but the cookies don’t come out the same if you add them both at once.)
Combine dry ingredients with the creamed mixture, mix thoroughly and chill for at least an hour.
PREHEAT oven to 400.
Roll as thin as possible on a lightly floured board and cut with cookie cutter. (Tip: I keep a small bowl of flour handy so I don’t contaminate the bag. Also, keep your rolling pin well floured.)
BAKE 6-10 minutes.
Allow to cool for a minute or two before carefully transferring to a cooling rack.
½ cup butter, set out to room temperature
1 lb. (3 ½ cups) Confectioner’s sugar
Pinch of salt
4 – 5 tbsp. liquid (hot water or milk)
1 tbsp. vanilla
sprinkles and decorations as desired
Cream room temperature butter; add sugar gradually, stirring until well blended. (Eventually it’s going to look like straight sugar, just a little lumpier.)
Add salt. Stir in liquid a little at a time, adding just enough to give a good spreading consistency. Beat until fluffy; add vanilla or other flavoring.
Makes enough frosting for tops and sides of 2 9” layers, 3 8” layers, 2 dozen cup cakes, and the entirety of the above cookie recipe.
I cover a table with wax paper to make for easy cleanup. Portion frosting into containers (coffee cups work great) and mix desired colors using food coloring. Apply with dull butter knifes or utensil of choice. Add sprinkles, nonpareils, and whatever other decorations you want! Allow to dry thoroughly before storing.
I didn’t get too fancy decorating this year, but they still tasted fantastic!
If you try it, let me know how you like it! (And don’t say I didn’t warn you about your new addiction!)
I don’t know about you, but my least favorite thing about cooking is the cleanup. Dirty dishes aren’t my idea of a good time, so over the years I’ve developed certain hacks to reduce the work I have to do when the meal is over.
And every once in a while, I strike gold!
I first tried this recipe because my dishwasher was almost full and I didn’t want to have to wash a bunch of dishes by hand or have a sink full of dirty pots and pans overnight until the dishwasher was done doing its thing in the morning. Little did I know at the time that the result would be the creamiest, most savory pasta I’d ever had!
1 box pasta
2 cups bone broth
1.5 cups milk
4 cloves garlic, crushed
1 cup grated parmesan cheese
2 dozen clams
In a large braising or frying pan with a tight fitting lid, add your pasta, bone broth, milk, crushed garlic, and spices. Cover. Bring to a simmer.
Stir every minute or 2 to keep pasta from sticking.
After 5 minutes, add well cleaned clams (so you don’t make your pasta gritty) and cover.
Keep stirring every minute or 2. Once the clams start opening, stir the unopened ones towards the bottom. After most if not all are open (approximately 5-6 minutes), remove lid and test tenderness of pasta. It should be about done. If it’s not, recover for another minute or 2. If it is, add a handful of fresh grated cheese, stir, and allow the remaining liquid to cook down, which should only take a minute, as most of the liquid should have absorbed into the noodles.
Serve, topping with more fresh grated cheese.
If you make it, please let me know how you like it!
For a long time my experience with lamb was a bad one. Memories of inedible hunks of undercooked, gamey meat served to me overseas left me traumatized. Seriously. I never thought I’d make my peace with that particular protein.
My husband had no such qualms, however, and after a tense round of rock paper scissors during an anniversary dinner years ago, he won the right to pick the appetizer. Imagine how I felt when he chose lamb. >.<
But I tried it – and I liked it. A lot.
Had it not been for those meatballs, not at all gamey, served with a savory cheese sauce and just a hint of sweetness from a balsamic glaze drizzle, I’d probably still hate lamb. And once the door was cracked, I kicked it wide open. I’ve since expanded my horizons with multiple cuts and preparation styles, but nothing compares to the good old lamb meatball, and if you’ve been looking for a way to (gently) expand your diet to include lamb, this recipe’s for you!
This works well as an appetizer, an entrée, or as part of Fondue night!
1 pound ground lamb
1 large shallot
6 large garlic cloves
yellow curry powder
1 tablespoon butter
Cheese Fondue Kit
1.5 cups shredded Fontina cheese
1/4 cup dry white wine
2 cloves garlic
Preheat Oven to 350 degrees. Coat a baking sheet with spray oil.
Chop shallots. Melt butter in pan, add shallots and sauté until translucent. Add 4 cloves garlic, crushed, mix until fragrant, and put in a mixing bowl.
Spices are subjective to taste, but I use about 1.5 tbsp yellow curry, 3/4 tbsp tumeric, 2 tsp ground cumin, 2 tsp garlic powder, and a touch of garlic salt.
Add the remaining 2 garlic cloves, crushed, and mix well. (I use gloves for this part.)
Shape into meatballs. If I’m serving them with the Fontina sauce and balsamic drizzle, I make large meatballs, 8-10. However, if I’m using a cheese fondue kit, I make smaller, bite sized meatballs, 24, and serve with an array of veggies for a fun, interactive meal.
Bake 20-25 minutes for larger meatballs, 15 minutes for smaller.
To make the Fontina sauce, grate the cheese and dust with just enough cornstarch to coat. Heat wine to a simmer, add garlic, then slowly mix in cheese, constantly stirring. You can get creative and add some spices, or keep it simple.
Then, either plate the meatballs, spoon some cheese sauce over them and drizzle with the balsamic glaze, or gather your fondue dippers and have at it!
When talking about restaurants, there are 3 little words I have to say to get it on my husband’s list – “They have veal.” But, invariably, if we try the restaurant, and my husband orders the veal, he complains on the ride home about how tough it was.
It isn’t hard to keep a veal cutlet juicy and fork tender – all it takes is a tiny bit of effort – but that tiny bit of effort is well rewarded and this recipe will even it out because, unlike other veal marsala recipes, you don’t have to cook the meat, remove it, set it aside, keep it warm, cook the mushrooms and sauce, reduce, add the veal back . . . you get the idea. I promise you this method is worth it!
veal cutlets, 1-2 pounds
fresh, whole Portobello mushrooms
2 large shallots
5 cloves garlic
Marsala wine or Cream Sherry
flour seasoned with garlic powder, onion powder, garlic salt, pepper, dried basil and dried tarragon
*** A frying or braising pan with a tight fitting lid. ***
Don’t wash your mushrooms! Clean with a dry brush or with a paper towel, removing all dirt and loose matter. Slice. Chop your shallots and peel your garlic.
Season your flour, mixing well. You want to be able to see the seasonings.
Using the business end of a meat mallet, beat the cutlet, flip, beat again, flip, and beat again for a total of 3 times, working from one end to the other.
Heat enough oil to cover the bottom of your pan, then add a splash more.
Add shallots to the pan, mix with the oil, then push them to the edges of the pan.
Dredge your beaten veal cutlets in the flour, coating both sides (no egg wash necessary), then add to the pan. Don’t worry about overcrowding the veal, it shrinks and there will be plenty of time for it to cook thoroughly.
Top with your sliced mushrooms, crushed garlic, a bit of tarragon and enough wine to come halfway up the veal cutlets. Cover and simmer for 5 minutes.
Remove cover, flip, making sure your mushrooms are now in the wine, stir your shallots, and replace cover. Simmer for another 10-15 minutes, depending on the size of your cutlets. Usually, by this time, the wine has reduced to a nice, thick sauce absorbed by the mushrooms and meat, but if necessary, remove the lid and cook down.
And that’s it! Plate your veal and top with your mushrooms, shallots, and sauce!
Coconut Shrimp are one of those tropical treats that are hard to resist. But they’re breaded. And deep fried. And restaurants usually use sweetened coconut, so they’re sugary.
Then those dipping sauces! Orange Marmalade, Mango Sauce, Pina Colada Sauce, Sweet Chili Sauce . . . you get the picture. All are delicious, but quickly turn a treat into a dietary disaster.
But I’m all about finding healthy ways to still have the foods I want, so I created this recipe for Baked Coconut Shrimp using unsweetened coconut flakes and almond flour instead of bread crumbs. I’ll be honest – it’s not as good as deep fried, sugar coated shrimp, but it is tasty, and best of all, it’s guilt free and kind to your body. So, here it is.
1-2 pounds shrimp, shells removed (you can leave tails on if you want)
eggs (I’ve found you need 1 egg for every 10 shrimp)
unsweetened coconut flakes (you’ll use most of an 8 ounce bag)
Old Bay Seasoning
Preheat oven to 375 degrees.
Spray both sides of an oven safe rack and the cooking side of a baking sheet with oil.
I work in batches because when you use an egg wash, things tend to get clumpy fast, so I use one egg at a time and mix the seasoned flour twice. You can add more coconut as you go along.
In one bowl, beat an egg.
In a second bowl, mix your almond flour with the garlic powder, onion powder, and Old Bay to taste.
In a third, fill with coconut flakes.
Dip your shrimp in the almond flour mix, then the egg wash, letting excess drip off, then cover in coconut. Place on the rack on top of the baking sheet so the shrimp can bake from both sides.
When all your shrimp are coated, place in the oven and bake for 15 minutes for large shrimp (16-20 per pound), adjusting time accordingly for smaller or larger shrimp. If you want the shrimp equally crisp on both sides, you can flip them halfway through, but I’ve found you lose most of your coconut this way. They cook just fine (and it’s less work) if you don’t flip them.
Serve with your favorite dipping sauce. (I enjoy mine with a mustard based sauce.)
And there you have it! Coconut Shrimp with a fraction of the calories and fat, no fry oils, no sugar, no gluten, and no yeast.
Today I have a riddle for you: What do eggplant, basil and garlic have in common?
Answer: This delicious (and nutritious) dish!
All corniness aside, this is another recipe where I have to give credit to my mom., so you know it’s gotta be good! When she first tried it, she sliced the eggplant lengthwise and had my dad grill it, which is great if you have the time and patience to man the grill and if you seek a smoky flavor, like you’d find in baba ghanoush.
Jump forward a few decades and I’ve mastered how to create this dish in either the oven or on the stovetop! The oven preparation is more hands off, but for those times when your oven is already in use, the stovetop method works well too!
Bonus: This recipe is keto, paleo, celiac, and anti-candida diet friendly!
2 large cloves garlic
1 handful fresh basil
2 tablespoons capers
salt and pepper to taste
Preheat oven to 350 degrees.
Slice eggplant widthwise into 1/4 – 1/2 slices. Using a bowl, dip slices in olive oil until well coated. Place slices on a baking sheet. Bake for 10-15 minutes, flip, and bake another 10-15 minutes. (The thicker your slices, the more time they’ll need.)
Mix 2/3 cup olive oil, 2 large crushed garlic cloves, a handful of basil chopped finely into ribbons, 2 tablespoons capers, and salt and pepper to taste. Stir well.
Remove cooked eggplant from baking sheet, put a serving on a plate, and spoon mixture on top.
Cube eggplant into 1 inch chunks.
Heat 1/2 cup olive oil over medium heat. Add eggplant. Cook until soft, stirring frequently and adding additional olive oil as needed, about 10-15 minutes.
Add crushed garlic, capers, basil, and salt and pepper to taste. Stir until garlic is fragrant, and serve.
Any leftovers (if you have them) taste great the next day!
I’m always looking for new flavors to try! What’s your favorite way to cook eggplant?
If you try it, please let me know if you like it! Check back next Friday for another Foodie Flavor!
I’ll admit it – when air fryers first broke onto the scene, I jumped on the bandwagon. I mean, frying food without actually frying it? Healthy ‘fried’ food?!?!
And while us air fryers quickly parted into two different camps – those who hated it and those who loved it – I found myself somewhere in the middle. No, it’s not an excellent imitation of deep fried food without all the oil, but yes, it does cook some things very well and I still use mine at least several times a month.
One of the great things about air fryers is being able to cook meals in a fraction of the time. Game hens in 25 minutes. Entire roaster chickens in 45-55 minutes. And if you do it right, the skin is crisp and the meat is tender and juicy. So here’s my secret for perfect (and EASY!) air fryer chicken.
1 whole 3-4 pound chicken
butter, ghee or olive oil (I use about 2 tbsp of butter)
spices (I use large quantities of garlic powder, onion powder, and pepper and a bit of Old Bay, paprika and garlic salt)
Spray the air fryer basket lightly with a little cooking spray to make clean up easier.
I mix some of the spices I’m going to use in a small dish, as well as my butter or oil so I don’t spread raw chicken germs everywhere. Rinse and dry your chicken, including the inside, removing any neck, gizzards, etc..
Starting with the breast side up, work your fingers underneath the skin. Rub some of your butter or oil and your spice mixture under the skin, then on top of the skin. Flip and repeat. Do the same to the inside of the cavity.
After washing your hands, sprinkle more spices on the bottom of the chicken. Keep spices out for when you flip the bird.
Cook bottom side up at 350 for 25 minutes. Flip, sprinkle skin with more spices, then set timer for another 20 minutes. (If chicken is closer to 4 pounds than 3, 23 minutes.)
When time is up, check with a cooking thermometer, inserting into the thickest part of the thigh, avoiding the bone. Chicken is safe to eat at 165 degrees. If it’s within a few degrees, you can let it sit for a few minutes to continue cooking before slicing. If it needs more time, do so sparingly to keep the meat juicy.
And that’s it! Juicy chicken with crispy skin in half the time it takes in the oven! (If cooking game hens, simply cook for 20-25 minutes at 350 breast side up, no flipping necessary.)
If you make it, please let me know how you liked it!