Air Fryer Mongolian Beef

1 pound flank steak
¼ cup cornstarch
2 tablespoons olive oil
4 cloves minced garlic
1 tablespoon minced ginger
½ cup low sodium soy sauce
½ cup water
½ cup brown sugar
2 green onions, chopped

Slice the steak into thin strips and place into a large bowl.
Add the cornstarch to the steak and toss to coat. Let set in the cornstarch for 5 minutes.
Heat the air fryer to 400°F.
Add the steak to the air fryer basket and spritz generously with oil.
Air fry for 8-10 minutes, shaking the basket every couple of minutes. Spritz with more oil halfway through cooking.
While the steak is cooking, heat the olive oil in a large deep skillet on the stove. Add the garlic and ginger and cook in the oil for 30 seconds.
Add the soy sauce, water, and brown sugar to the skillet and stir well.
Bring to a boil and cook for 6-7 minutes, stirring occasionally, until sauce has thickened.
Carefully add the cooked beef to the sauce and continue cooking for 1-2 minutes, tossing the beef in the sauce.
Sprinkle chopped green onions over the top before serving.
Notes
Be sure to use low sodium soy sauce or the sauce will be so salty that it will be inedible.

Go To Top

Air-Fried Buffalo Cauliflower Bites

1 head (large) Cauliflower, Cut Into 1 1/2-inch Florets
8 tbsp. Melted Butter
1/2 c. Cayenne Pepper Sauce (Like Frank's Wing Sauce), Plus More For Dipping
1 1/2 c. Almond Flour Or Bread Crumbs
2 tsp. No-salt Seasoning (optional)
1 c. Ranch Dressing, Or As Needed, For Dipping

Turn oven to a “keep warm” setting or preheat it to the lowest temperature and then turn the oven off.
Put cauliflower florets in a large bowl.
Mix melted butter and cayenne pepper sauce in a small bowl and pour it over the cauliflower. Mix everything together well.
Combine almond flour or bread crumbs and seasoning (if using) in another large bowl or a large resealable plastic bag. Transfer cauliflower into the bowl (or bag) with the breading. Use tongs or a slotted spoon so you don’t end up pouring the remaining sauce from the bottom of the cauliflower bowl. Toss (or shake) the cauliflower to coat it in the breading.
Transfer half of the coated cauliflower to your air fryer, putting them both on the bottom and upper rack.
Set air fryer to 350ºF and cook for 12–15 minutes, until cauliflower has golden brown spots and is cooked through, but not mushy. pioneer
Put the cooked cauliflower in a warm oven to keep warm. Cook the rest of the prepped cauliflower the same way.
Make the buffalo ranch dipping sauce by adding a desired amount of wing sauce to the ranch dressing, to taste. Serve the buffalo cauliflower with the dipping sauce.

Go To Top

Air Fryer Eggplant Parmesan

½ cup Italian bread crumbs
¼ cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon freshly ground black pepper
¼ cup flour
2 large eggs, beaten
1 medium eggplant, sliced into 1/2-inch rounds
1 cup marinara sauce, or more to taste
8 slices mozzarella cheese, or as needed

Combine bread crumbs, Parmesan cheese, Italian seasoning, salt, basil, garlic powder, onion powder, and black pepper in a shallow bowl. Place flour in a separate shallow bowl and beaten eggs in a third shallow bowl.
Dip sliced eggplant first in flour, then in beaten eggs, and finally coat with bread crumb mixture. Place coated eggplant on a tray and let rest for 5 minutes.
breaded eggplant slices
Preheat an air fryer to 370°F (185 degrees C).
Place breaded eggplant rounds in the air fryer basket, making sure they are not touching; work in batches if necessary. Cook for 8 to 10 minutes, flip each round, and cook until desired crispiness is achieved, 4 to 6 minutes more.
Top each eggplant round with marinara sauce and 1 slice of mozzarella cheese. Place the basket back in the air fryer and cook until cheese has started to melt, 1 to 2 minutes. Repeat with remaining eggplant, if necessary.

Go To Top

Air Fryer Popcorn Chicken

1 tablespoon olive oil
1 ½ cup panko breadcrumbs
1 teaspoon kosher salt, divided
1 pound boneless, skinless chicken breasts
2 tablespoons all-purpose flour
1 large egg
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried oregano
1/8 teaspoon cayenne pepper, optional
Freshly ground black pepper
Olive oil spray

Add oil to a medium skillet over medium low heat. Add the panko and ½ teaspoon salt.
Toast panko for about 4 minutes or until just golden, stirring every 30 seconds to evenly brown. Transfer crumbs to a plate.
Cut chicken into ¾-inch cubes (about the size of a small dice), season with ¼ teaspoon salt and pepper, to taste, then set up your dredging station. You should have about 60 cubes.
To set up dredging station:
Place flour and ¼ teaspoon salt on a large plate.
dredging station
Place egg in a bowl, add 1 teaspoon water and beat until uniform.
Add the garlic powder, onion powder, oregano and cayenne (if using) and black pepper, to taste, to the toasted panko and place the plate on the other side of the egg bowl.
Working with about 15 pieces at a time, dredge in flour, lightly coating all sides.
Then, egg, allowing excess to drip off (I like to use tongs and wipe the excess off on the side of the bowl). Next add the pieces to the panko mixture and coat all sides evenly, pressing crumbs to make sure they adhere evenly. Repeat with remaining pieces.
Preheat air fryer to 400° F. Spray the basket with olive oil.
Add about 30 pieces to the air fryer basket, making sure to leave space between each piece so they get crispy. Spray the top with oil.
Cook for 5 minutes, shaking the basket halfway through cook time. Serve immediately

Go To Top

Air Fryer Baked Sweet Potato

2 medium sweet potatoes, about 6 ounces

Poke hole all over with a fork and place in the air fryer, no foil needed.
poke holes all over sweet potato with a fork
Air fry 370°F 35-45 minutes or until soft.
Top with your favorite toppings!

Go To Top

Air Fryer Rib Eye Steaks

2 large ribeye steaks
2 tablespoons butter, softened
1 teaspoon celtic sea salt
1 teaspoon fresh cracked pepper
¼ teaspoon aleppo or cayenne pepper
2 tbsp compound butter

Let steaks come to room temperature, set on counter about 20-30 minutes before cooking.
Preheat air fryer to the highest temperature it allows (at least 400°F, preferably 450-500°F)
As air fryer preheats, prepare steaks. Pat ribeye steaks dry with paper towel, making sure there is no packaging liquid or water on steaks at all.
Rub steaks with softened butter.
Generously season steaks with salt, pepper, and cayenne or aleppo pepper.
When air fryer is preheated and scorching hot, place steaks in clean air fryer basket using long handled tongs.
Air fry at 450-500 (the highest temperature you can air fry at) for 8 minutes.
Flip steak, cook 5-6 more. Gauge steak temperature and cook to 135°F for medium rare.

Go To Top

Air Fryer Asparagus

1 bunch asparagus, woody ends trimmed off
2 tbsp olive oil, extra virgin
2 tsp garlic salt or garlic powder
2 tbsp lemon juice
1 tsp sea salt, celtic (skip if using garlic salt)
1 tsp pepper, fresh cracked

Preheat air fryer to the highest heat available (we prefer 450 degrees, but go as high as your model allows)
Trim asparagus to remove tough, woody ends - discard ends.
In a dish or on a plate, drizzle asparagus with olive oil and lemon juice, mix around with hands to coat evenly.
Generously season with salt and pepper.
Place asparagus in air fryer and roast for 10-15 minutes - checking at around 5 and 10 minutes to see if tips have started to brown slightly and asparagus has softened a bit and shake air fryer basket to move asparagus.
Cook until asparagus is lightly soft and has crunchy browned bits, about 15 minutes total (this is very dependent on your air fryer and the thickness of the asparagus stalks - watch it to be sure it doesn't overcook.)
When asparagus is done, serve immediately.

Go To Top

Wiener Schnitzel in an Air Fryer

1 pound veal scallopine
1 to 2 eggs
Salt and pepper, to taste
3 tablespoons flour
4 tablespoons fine breadcrumbs
Parsley, chopped
1 to 2 tablespoons grapeseed oil
Juice of 1/2 lemon

Divide the veal scallopini into three pieces (no larger than the palm of your hand), if desired flatten a little. Season on both sides with salt, pepper and lemon juice.
Finely chop the parsley and whisk well with eggs in a bowl. Dip the scallopini in flour, then egg and finally in breadcrumbs. Press the breadcrumbs on well.
Pour half a measuring spoon of grapeseed oil in the air fryer pan, add the scallopini, drizzle another half tablespoon of grapeseed oil over the top and fry for around 15 minutes until lightly golden.

Go To Top

Air Fryer Baked Brie with Pesto, Sundried Tomatoes and Artichoke Hearts

1 demi baguette, thinly sliced on the bias
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/3 cup marinated artichoke hearts, chopped
1/3 cup sundried tomatoes, chopped
3 tablespoons store-bought basil pesto
1 large egg
All-purpose flour, for dusting
One sheet frozen puff pastry (from a 17.3-ounce box), thawed
One 8-ounce wheel of brie
Crackers, sliced red bell peppers and endive, for serving

Special equipment: a 3.5- or 6-quart air fryer
Preheat an air fryer to 350°F.
Brush both sides of the sliced bread with the olive oil and season with a pinch of salt and several grinds of black pepper. Transfer to the air fryer basket, shingling the slices so they all fit snuggly. Air fry until golden brown and toasted, flipping halfway through, about 4 minutes.
Meanwhile, stir together the artichokes, sundried tomatoes and 2 tablespoons of the pesto in a medium bowl until evenly combined. Set aside. Whisk the egg with a splash of water in a small bowl and set the egg wash aside.
Dust a clean worksurface or cutting board lightly with flour. Roll out the puff pastry to a 14-by-12-inch rectangle. Cut 1/4-inch-wide strips of dough off the shorter end to create a 12-by-12-inch square, reserving the strips for decorating.
Brush the center of the square of puff pastry lightly with the egg wash. Lay the reserved strips at an angle in a crisscross pattern in the center of the square of pastry, 4 going in one direction and 4 in the other. Press down gently to adhere. Place a piece of parchment paper on top of the puff pastry, then use the parchment paper to help flip the whole thing over so the crisscross pattern is now facing down.
Spoon the artichoke-sundried tomato mixture into the center of the dough, then top with the remaining 1 tablespoon of pesto and the wheel of brie. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Flip the puff pastry-wrapped brie over so the crisscross design is now on top. Brush the entire exterior of the pastry with the egg wash, then refrigerate until the pastry is chilled, 20 to 30 minutes.
Preheat an air fryer to 375°F. Place the brie in the center of the air fryer basket and air fry until the pastry is golden brown and cooked through, about 18 minutes.
Let sit for 5 minutes, then serve warm with the toasted bread, crackers, sliced bell peppers and endive.
Source: Food Network

Go To Top

Air-Fryer Apple Slices

1 large Fuji or Gala apple
1/4 tsp. cinnamon
Dash salt

Core apple, and cut it into half-moon slices about 1/4-inch thick. Sprinkle with cinnamon and salt.
Spray air fryer basket with nonstick spray. Add apple slices in a single layer. (Save remaining slices for a second batch.)
Set air fryer to 392°F. Cook until golden brown, 10 - 12 minutes, flipping slices halfway through. Repeat with any remaining apple.

MAKES 1 SERVING

HG FYI: Our air fryer only goes to 392 degrees. Depending on your air fryer model, you can set to 392° or 400°.

Oven alternative: If you don’t have an air fryer, preheat your oven to 400°F. Bake apple slices on a baking sheet until golden brown, about 18 minutes, flipping halfway through.
Source: Hungry Girl

Go To Top

Air Fryer Banana Bread

1/2 cup all-purpose flour
1/4 cup wheat germ or whole-wheat flour
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 ripe bananas
1/2 cup granulated sugar
1/4 cup vegetable oil
1/4 cup plain yogurt (not Greek)
1/2 teaspoon pure vanilla extract
1 large egg
1 to 2 tablespoons turbinado sugar, optional

Special equipment: a 3.5-quart air fryer

Spray a 7-inch round air-fryer insert, metal cake pan or foil pan with nonstick spray. Set aside.

Whisk together the flour, wheat germ, salt and baking soda in a medium bowl. Mash the bananas until very smooth in a separate medium bowl. Add the granulated sugar, oil, yogurt, vanilla and egg to the banana and whisk until smooth.

Sift the dry ingredients over the wet and fold together with a spatula until just combined. Scrape the batter into the prepared pan and smooth the top. Sprinkle the top of the batter with the turbinado sugar if desired, for a crunchy, sweet topping.

Put the pan in a 3.5-quart air fryer and cook at 310 degrees F, turning the pan halfway through, until a toothpick inserted in the middle of the bread comes out clean, 30 to 35 minutes.

Transfer the pan to a rack to cool for 10 minutes. Unmold the banana bread from the pan and let cool completely on the rack before slicing into wedges to serve.

Go To Top

Buffalo Chicken Egg Rolls

2 16 ounces total boneless skinless chicken breasts
2 ounces 1/3 less fat cream cheese, softened
1/2 cup Franks hot sauce, or whatever hot sauce you like
1/2 cup crumbled blue cheese
1/3 cup shredded carrots, chopped
1/3 cup chopped scallions
16 egg roll wrappers
olive oil spray
Blue Cheese Dressing, optional for dipping

FOR THE CHICKEN:
Place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid.
To make in the Instant Pot, add at least 1 cup broth or water, enough to cover the chicken. Cook on high pressure 15 minutes, natural release. Discard liquid and shred with two forks.
Meanwhile, combine the cream cheese and hot sauce together until smooth. Add the chicken, blue cheese, carrots and scallions and mix well, makes 3 cups.
One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond.
Spoon 3 tablespoons of the buffalo dip mixture onto the bottom third of the wrapper.
Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling.
Fold the left and right corners in toward the center and continue to roll into a tight cylinder.
Set aside and repeat with remaining wrappers and filling.
Spray all sides of the egg rolls with oil using your fingers to evenly coat.

OVEN METHOD:
Preheat the oven to 400F. Spray a sheet pan with oil.
Transfer the egg rolls to the baking sheet and cook until browned and crisp, about 16 to 18 minutes, turning halfway.
Serve immediately, with dipping sauce on the side, if desired.
AIR FRYER METHOD:
In batches, cook 370F for 8 to 9 minutes, turning halfway through until golden brown.
Serve immediately, with dipping sauce on the side, if desired.
Serving: 2egg rolls
Freestyle Points: 4Points +: 6
Source: https://www.skinnytaste.com

Go To Top

Air-Fryer Apple Slices

1 large Fuji or Gala apple
1/4 tsp. cinnamon
Dash salt

Core apple, and cut it into half-moon slices about 1/4-inch thick. Sprinkle with cinnamon and salt.
Spray air fryer basket with nonstick spray. Add apple slices in a single layer. (Save remaining slices for a second batch.)
Set air fryer to 392°F. Cook until golden brown, 10 - 12 minutes, flipping slices halfway through. Repeat with any remaining apple. Makes 1 serving.

HG FYI: Our air fryer only goes to 392°F. Depending on your air fryer model, you can set to 392° or 400°F.

Oven alternative: If you don’t have an air fryer, preheat your oven to 400°F. Bake apple slices on a baking sheet until golden brown, about 18 minutes, flipping halfway through.
Source: Hungry Girl

Go To Top

Healthy Baked Fish Sticks with Lemon Caper Sauce

Lemon Caper Sauce:

1/4 cup fat free plain Greek yogurt
3 tablespoons light mayonnaise
1 tablespoon drained capers
1 tablespoon fresh minced chives
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

For the Fish Sticks:

cooking spray, I use a mister
1 pound Alaskan skinless cod fillet, about 1-inch thick (thawed if frozen)
3 large egg whites
1 tablespoon Dijon mustard
1/2 lemon, squeezed
1/8 teaspoon paprika
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

For the crumbs:

1 cup plain or gluten-free Panko crumbs
1 1/2 teaspoons Old Bay seasoning
2 teaspoons dried parsley flakes
1/2 teaspoon paprika

OVEN METHOD:

Combine all the ingredients for the dipping sauce in a small bowl; set aside.
Preheat the oven to 450°F and adjust the rack to the center position. Spray a large rimmed baking sheet with oil.
Slice the fish crosswise into 2-inch long strips, about 1-inch wide.
Combine egg whites, Dijon mustard, lemon juice, paprika, salt and pepper in a medium bowl.
In a second bowl combine the Panko crumbs with Old Bay seasoning, dried parsley and remaining paprika.
Pat fish dry with paper towels and dip the fish into the egg mixture, then into crumbs and place on the prepared baking sheet.
Spray the top of the fish with oil and bake until the crumbs are golden and the fish is cooked through, about 12 minutes, or until the crumbs are golden and the fish is cooked through.

AIR FRYER METHOD:

Preheat the air fryer to 370°F.
In batches, transfer to the air fryer basket in a single layer and cook until the crumbs are golden and the fish is cooked through, 7 to 8 minutes, turning halfway.

Source: www.skinnytaste.com

Go To Top

Chicken Rollatini/W Sun Dried Tomato Bruchetta, Mozzarella and Spinach

8 thin sliced boneless skinless chicken cutlets, 3 oz each
1/2 cup sun dried tomato bruschetta
1/2 cup part-skim shredded mozzarella
1/2 cup chopped baby spinach
1/4 small red onion, sliced
1/2 cup seasoned breadcrumbs
1/4 cup grated Pecorino Romano cheese, or parmesan
1 lemon, juice of
1 tbsp olive oil
olive oil non-stick spray

Combine breadcrumbs and grated cheese in a shallow bowl.
Combine olive oil, lemon juice, and pepper in another bowl. Preheat air fryer to 400°F.
Place each cutlet on a work surface such as a cutting board and spread 1 tbsp sun-dried tomato bruschetta, 1 tablespoon mozzarella cheese, 1 tbsp spinach leaves and 2 to 3 slices red onion in the center. Roll and place seam side down on a work surface.
Repeat with the remaining chicken.
When finished, dip into the lemon oil mixture, then into the crumb mixture and transfer to a baking sheet.
Spray the top with olive oil spray.

Preheat the air fryer once again to 400°F. Spray both sides of the chicken with oil. Cook, in two batches 12 minutes turning halfway.

Go To Top

Air Fryer Cajun Shrimp Dinner

1 tablespoon Cajun or Creole seasoning
24 (1 pound) cleaned and peeled extra jumbo shrimp
6 ounces fully cooked Turkey/Chicken Andouille sausage or kielbasa*, sliced
1 medium zucchini, 8 ounces, sliced into 1/4-inch thick half moons
1 medium yellow squash, 8 ounces, sliced into 1/4-inch thick half moons
1 large red bell pepper, seeded and cut into thin 1-inch pieces
1/4 teaspoon kosher salt
2 tablespoons olive oil

In a large bowl, combine the Cajun seasoning and shrimp, toss to coat.
Add the sausage, zucchini, squash, bell peppers, and salt and toss with the oil.
Preheat the air fryer 400°F.
In 2 batches (for smaller baskets), transfer the shrimp and vegetables to the air fryer basket and cook 8 minutes, shaking the basket 2 to 3 times.
Set aside, repeat with remaining shrimp and veggies.
Once both batches are cooked, return the first batch to the air fryer and cook 1 minute.

NOTES
Tip: Buy shrimp still frozen and defrost as needed. Most shrimp arrives at stores frozen so you may as well buy it frozen and defrost it as needed so it as fresh as possible. To defrost shrimp, thaw overnight in the refrigerator.
5 Freestyle Points 284 Calories

Go To Top

Air-Fryer Cuban Sandwich Egg Rolls

8 egg roll wrappers
16 slices OSCAR MAYER Deli Fresh Smoked Ham
2 Tbsp. HEINZ Yellow Mustard
4 KRAFT Big Slice Aged Swiss Cheese Slices, cut lengthwise in half
8 CLAUSSEN Kosher Dill Pickle Spears, cut lengthwise in half
1/4 cup oil

Heat air fryer to 400°F.

Place 1 egg roll wrapper on work surface with one corner of wrapper pointed toward you; top evenly with 2 ham slices. Spread ham with about 1 tsp. mustard. Top with 1 cheese piece and 2 pickle pieces. Fold in opposite sides of wrapper, then roll up tightly. Lightly moisten top corner of wrapper with water, then press firmly into egg roll to seal. Repeat with remaining egg roll wrappers and filling.

Spray air fryer basket with cooking spray. Brush egg rolls with oil. Place 4 egg rolls in single layer in prepared basket. Cook 8 to 10 min. or until egg rolls are crisp and golden brown. Repeat with remaining egg rolls. Cut egg rolls in half to serve.

Go To Top

Air Fryer Zucchini Chips

1 cup panko bread crumbs
3/4 cup grated Parmesan cheese
1 medium zucchini, thinly sliced
1 large egg, beaten

Preheat an air fryer to 350° F (175 degrees C) before you begin preparing the zucchini.

Combine panko and Parmesan cheese on a plate. Dip 1 zucchini slice into beaten egg then into panko mixture, pressing to coat. Place zucchini slice on a wire baking rack and repeat with remaining slices. Lightly spray zucchini slices with cooking spray.

Place as many zucchini slices in the air fryer basket as you can without overlapping them.

Cook for 10 minutes. Flip with tongs. Cook for 2 minutes more. Remove from air fryer and repeat with remaining zucchini slices.

Go To Top