Month: April 2021

Enjoy a quick snack with your air fryer. Chips are left crispy and crunchy thanks to the heated air circulation. You can enjoy these chips with your favorite seasoning as you toss it in the air fryer. No more runs to the store for a bag of chips! Ingredients: Russet potato Water Olive oil spray Seasonings (optional) Directions: Slice the potato into thin slices. (use a mandoline for even slices) Soak the slices in water for 20 minutes to remove the starch. Rinse and repeat. Coat pan and chips with olive oil. Cook at 375 degrees F for 20 minutes. Shake the basket every 5 minutes. Season and shake the chips with your favorite seasoning.

Add Twix into a new cookie dough recipe! These are extremely easy to make and only take 10 minutes to bake. Skip the hassle of baking in an oven, and bake these in an air fryer instead. Ingredients: Twix Cookie dough Non-stick cooking spray Directions: Chop a Twix into small pieces Roll several pieces into the cookie dough. Spray non-stick spray in air fryer. Bake at 340 degrees F for 8-10 minutes. Let cool for 5 minutes and then serve.

Add your favorite M&M’s into a new cookie dough recipe! These are extremely easy to make and only take 10 minutes to bake. Serve these along with your favorite desserts. Skip the hassle of baking in an oven, and bake these in an air fryer instead. Ingredients: M&M’s Cookie dough Non-stick cooking spray Directions: Roll several M&M’s into small cookie dough pieces. Spray non-stick spray in air fryer. Bake at 350 degrees F for 10 minutes.

This meal is packed with sweet citrus flavors, sesame seeds and scallions. It’s a breeze to make, and all you need is a large skillet. Be sure to add the orange zest in the sauce for the final touch. You can also use chicken wings for this recipe! Just deep fry them until they’re cooked through, before tossing them in the sauce. Pair this dish with white rice and big pinches of fresh scallion along sesame seeds. Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Servings: 4 servings Ingredients: For the orange sauce: Zest from 1 orange 1/4 cup orange juice 1/4 cup soy sauce 1/4 cup water 1/3 cup rice vinegar 1 tablespoon cornstarch 1 tablespoon sesame oil 1/2 cup sugar For the chicken: 1 1/2 pounds boneless skinless chicken thighs 2 large eggs 1 teaspoon salt 1/4 teaspoon black pepper 1/2 cup cornstarch 1/2 cup all-purpose flour 2 cups vegetable oil, for frying 2 cloves garlic, chopped 1 large shallot, chopped To garnish and serve: Sliced scallions, garnish Sesame seeds, garnish Cooked white rice, to serve Directions: Make the orange sauce: Whisk together sauce ingredients in a medium bowl. Set aside. Prep the chicken: Cut chicken into about 1-inch cubes. Whisk eggs with salt and black pepper in a bowl and add chicken. Stir together. In a separate bowl, whisk together flour and cornstarch. Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to cornstarch mixture and coat well. Fry the chicken: Add oil to a large 10- to 12-inch skillet. Heat over medium-high heat until it reaches 350F. If you don’t have a thermometer, you can also test the temperature by sprinkling in some flour and it should fizzle immediately. Once oil is hot, fry the chicken in two batches. The oil might not completely cover the chicken—that’s okay. Cook for 3-4 minutes. Flip the chicken pieces and cook until the chicken is cooked through, about 3 to 4 more minutes. Total cook time is about 6-8 minutes. Remove fried chicken cubes and transfer to a plate lined with paper towels, so the chicken can drain. Repeat until all the chicken is cooked. Simmer the chicken in the sauce: Once chicken is done, pour out hot oil and wipe pan clean. Add a fresh tablespoon of oil along with chopped garlic and shallot. Cook for a minute and then add the sauce. Simmer the sauce until it starts to thicken. Once the sauce is lightly bubbling, add fried chicken and toss together to coat. The sauce should continue to thicken and stick to the chicken. Let simmer for a minute or two more. Serve orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions. Source: Simply Recipes

Ingredients: Milky Way bar Cookie dough Non-stick cooking spray Directions: Chop Milky Way bar into pieces. Roll several pieces into cookie dough. Spray non-stick spray in air fryer. Bake at 350 degrees F for 8 to 10 minutes. Let cool for 5 minutes before serving.

You don’t need to run the store next time you’re out of Nutella. All you need is five ingredients, a food processor and about half an hour. Nutella is the perfect spread for toast or wrapped into a warm crepe. This recipe will make 2 cups that last for 2 weeks. Learn how below. Total time: 25 minsYield: 2 cups Ingredients: 1 c. hazelnuts Kosher salt 3 1/2 oz. dark chocolate, chopped 1 c. sweetened condensed milk 2 tbsp. light corn syrup Directions: Heat oven to 375°F. Place hazelnuts on a rimmed baking sheet and roast 10 minutes, shaking once or twice. Wrap hot hazelnuts in kitchen towel and roll vigorously to remove most of peel; cool completely. In a food processor, process hazelnuts and 1/2 teaspoon salt until mostly smooth and runny, about 8 minutes, stopping and scraping the side of the bowl occasionally. In a medium bowl, microwave chocolate in 20-second intervals, stirring after each until melted, then stir in condensed milk and corn syrup. Add chocolate mixture to pureed hazelnuts; pulse until just combined. Store in airtight container at room temp up to 2 weeks. Source: Good Housekeeping

Ingredients: White chocolate Hershey’s bar Cookie dough Non-stick cooking spray Directions: Chop chocolate bar into pieces. Roll several pieces into cookie dough.  Spray non-stick spray in air fryer. Bake at 350 degrees F for 8 to 10 minutes. Let cool for 5 minutes before serving.