Recipes

Save the peels for this banana bread recipe. It’s perfectly tender and sweet, you’d never suspect there’s any peels at all. Implementing banana peels cuts down on waste and delivers extra nutrients such as fiber and antioxidants. You’ll also save on bananas overall since the peels add to the needed weight. Prep time: 25 minsCook time: 75 minsTotal time: 100 minsServings: 8 to 10 servings Ingredients 3 medium very ripe organic bananas, about 1 pound 2 large eggs 3/4 cup (150g) packed light or dark brown sugar 1/4 cup pure maple syrup 1/2 cup olive oil, plus more for greasing the loaf pan 1/4 cup plain Greek yogurt 2 teaspoons vanilla extract 1 cup (123g) whole wheat pastry flour 1 cup (123g) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 2/3 cup (72g) chopped walnuts Directions Prepare the bananas: Wash the bananas. Pinch off the stem and hard end of each banana and discard. Put the whole, unpeeled bananas in a bowl, and freeze them for at least 8 hours or overnight (or for several weeks, if you like!).Defrost them on the counter until very soft, at least 2 hours. Alternatively, defrost them in the microwave, about 3 minutes on the defrost setting. Preheat the oven: Preheat the oven to 350°F. Generously grease an 8 1/2 x 4 1/2-inch loaf pan with olive oil. Purée the bananas: Purée the melted whole bananas in a food processor fitted with a metal blade for about 30 seconds. Some tiny brown bits will remain. You should have about 1 1/2 rounded cups of banana purée. Mix the wet ingredients: In a large bowl, whisk the eggs. Add the banana purée, brown sugar, maple syrup, olive oil, yogurt, and vanilla extract. Whisk until smooth and blended. Mix the dry ingredients: In a medium bowl, whisk the whole wheat pastry flour, all-purpose flour, baking soda, and salt. Combine the batter: Add the flour mixture to the banana mixture and use a rubber spatula to combine just until blended with no streaks of dry flour. Add the walnuts and give it a few stirs. Bake the banana bread: Scrape the batter into the prepared baking pan. Bake until the bread is deeply brown and moist crumbs cling to a toothpick when inserted in the center, about 1 hour and 15 minutes. It rises into a lovely dome with some deep crags along the top. Cool and serve: Let the banana bread cool in the pan for at least 30 minutes. Run a butter knife around the edges, tip the bread out of the pan onto a wire rack to continue cooling. Source: Simply Recipes

Toast hasn’t been more delicious! This recipe is as easy as it gets. Just chop and layer the ingredients over bread, and let the air fryer do the work for you. You can have toast ready in just about 5 minutes. Perfect as a standalone snack on-the-go. Ingredients: Chocolate Banana Strawberry Bread Directions: Break the chocolate to layer on the bread Chop the strawberries and banana and layer over top Air fry at 350­°F for 5-7 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Salmon can be intimidating, but a foil technique gives you delicious results and success each time. Preparing salmon in foil is great for even cooking and an easy cleanup afterwards. The steam created in the pouch keeps the fish moist. When shopping for salmon look for fish with a vibrant pink hue and with a clean, but not fishy smell. Try getting the scales and pinbones removed by the fishmonger to make cooking even more simple. Yield: Serves 6 to 8 Ingredients 2 cups cold water 1 tablespoon kosher salt 1 (2-pound) side salmon, pin bones and scales removed 6 cloves garlic, minced 4 medium scallions, thinly sliced 2 tablespoons freshly squeezed lemon juice (from 1 lemon) 1 medium lemon, thinly sliced 4 tablespoons (1/2 stick) unsalted butter, thinly sliced Directions Soak the salmon in salt water for 1 hour. Place the water and salt in 9×13-inch baking dish and stir to dissolve the salt. Place the salmon skin-side up in the brine. Cover and refrigerate for 1 hour. (This step will reduce the white film that comes from baking salmon in a packet.) Season the salmon. Prepare a large piece of aluminum foil (about 18×18 inches). Remove the salmon from the brine and pat dry with paper towels. Place skin-side down on the foil. Sprinkle evenly with the garlic and scallions. Drizzle the lemon juice over the salmon. Layer the butter and lemon on the salmon. Place the lemon slices and butter evenly over the salmon. Fold up two opposite sides of the foil over the center, then pinch them shut and roll them tightly to seal. Repeat with the remaining two sides to completely enclose the salmon in a foil packet. Place on a baking sheet for easy transfer to the grill. Grill the salmon. Heat an outdoor grill for direct, medium-high heat. Place the salmon packet on the grill, cover, and cook for 15 minutes. Carefully open the packet, cover the grill, and continue to cook until the salmon is pink and registers 135°F, 5 to 8 minutes. Set aside to rest for 5 minutes before serving. Source: the Kitchn

Make a delicious biscuit and dip combination with this recipe. You’ll want to split the Pillsbury biscuit dough into halves that can easily pull a part afterwards. Mix the cream cheese dip with mozzarella and mayonnaise if desired. Bake this easily in an air fryer in under 15 minutes for a quick appetizer. Ingredients: Pillsbury Biscuit Dough Cream Cheese Italian Seasoning Mozzarella (optional) Mayonnaise (optional) Directions: Cut Pillsbury biscuit dough in half or split into 2 balls and line the edge of a round shallow pan Scoop cream cheese into the middle and sprinkle with Italian seasoning. Mix in mayo and mozzarella if desired Air fry at 360­°F for 12-14 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

This ice cream lets the essence of the coffee shine through. Patience is the key to making homemade ice cream. Making the ice cream base without eggs lets you churn the ingredients together right away. You’ll want to set the ice cream in a freezer for a few hours for the perfect dessert. Yield: Serves 8, Makes about 1 1/2 quartsPrep time: 30 minutes Ingredients: 1 1/2 cups cold whole milk 1 1/4 cups granulated sugar 1/4 cup instant espresso powder 3 cups cold heavy cream 1 teaspoon vanilla extract Directions: Make sure the base of your ice cream maker is frozen if needed. Place 1 1/2 cups whole milk, 1 1/4 cups granulated sugar, and 1/4 cup instant espresso powder in a large bowl and whisk until the sugar is dissolved. Add 3 cups cold heavy cream and 1 teaspoon vanilla extract and whisk to combine. Churn in an ice cream maker according to the manufacturer’s directions, usually about 20 to 25 minutes. At this point the ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight, freezer-safe container that just fits the ice cream. Place in the coldest part of the freezer and let freeze for at least 4 hours or ideally overnight. For best results, press a sheet of plastic wrap directly onto the surface of the ice cream for longer-term storage to prevent freezer burn. Source: the Kitchn

Want to prepare mozzarella sticks without breading? Look no further! These mozzarella sticks only require bread and a few seasonings for a delicious appetizer ready in a few minutes. Rolling the mozzarella sticks in white or brioche bread works great to hold in all the gooey cheese while working as an extra layer. Prepare these in an air fryer for even faster cooking. Ingredients: Brioche Bread Mayonnaise Butter Mozzarella Sticks Italian Seasoning Non-Stick Cooking Spray Directions: Flatten the brioche bread and season both sides with Italian seasoning and butter or mayo Securely roll the mozzarella in the bread Add more mayo or butter on the outside with Italian seasoning Load the sticks into the air fryer. Air fry at 400­°F for 4-6 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

Look no further for a super simple breakfast meal. These ham and cheese rolls are nearly effortless with just a few ingredients. Just add the ingredients, roll and fry. Feel free to experiment with your favorite cheeses. Prepare these for your next breakfast. Ingredients: Brioche Bread Mayonnaise Ham Cheese Italian Seasoning Non-Stick Cooking Spray Directions: Flatten the brioche bread and add mayo on the inside Add the ham and your favorite cheese with Italian seasoning to taste Roll the bread then apply non-stick cooking spray to the outside. Season with more Italian seasoning Air fry at 360­°F for 8 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

It’s the best of both worlds! Combine an all-time classic appetizer with a delicious crunch for an easy snack. These are left gooey and packed with flavor thanks to the ramen. You can have these ready in an air fryer in just a few minutes. Serve these on their own or along a dipping sauce of your choice. Ingredients: Ramen Mozzarella Sticks Eggs Flour Garlic Salt Directions: Crush a bag of ramen into small pieces and mix with seasoning provided Dip the frozen mozzarella sticks into the egg wash, then flour, egg wash again and cover with ramen mix Spray pan and mozzarella sticks with non-stick cooking spray. Sprinkle with garlic salt Air fry at 400­°F for 4 minutes. Flip and air fry at 350­°F for 2 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

An easy and delicious cookie recipe. Pumpkin cookies take just a few minutes to prepare, perfect for any weekend treat. The combination of spices along with pumpkin puree leaves the cookies moist and with a nostalgic feeling. Load these in a small cooking pan that can fit in your air fryer. You’ll want to leave enough space in between for when they expand. Ingredients: 2 1/2 Cups Flour 1 Tsp. Baking Soda 1 Tsp. Baking Powder 2 Tsp. Cinnamon 1/2 Tsp. Ginger 1/2 Tsp. Salt 1/2 Cup Butter 1 Cup Brown Sugar 1 Egg 1 Cup Pumpkin Puree 1 Tsp. Vanilla Extract Directions: In a bowl mix the flour, baking soda, baking powder, cinnamon, ginger, salt, butter, brown sugar, egg, pumpkin puree and vanilla extract Coat baking pan with nonstick cooking oil. Scoop and load the cookie batter into small circles Air fry at 350­°F for 10 to 12 minutes Serve and enjoy! Shop Our Air Fryers Air Fryer Giveaway

A chocolate lover’s delight. This cheesecake recipe has a c chocolate cookie crust, creamy chocolate cheesecake filling with a layer of chocolate ganache on top. You’ll want to use Oreos for the crust or any other cream-filled chocolate sandwich cookies. Yield: Serves 12 to 15Prep time: 40 minutes to 45 minutesCook time: 1 hour 5 minutes to 1 hour 10 minutes Ingredients For the cheesecake: 1 1/2 pounds full-fat cream cheese 1/4 cup sour cream 5 tablespoons unsalted butter; plus more for coating the pan 30 Oreos or cream-filled chocolate sandwich cookies 2 cups semisweet or bittersweet chocolate chips (about 16 ounces) 1 cup granulated sugar 1/4 cup unsweetened cocoa powder 2 teaspoons vanilla extract 1/4 teaspoon kosher salt 4 large eggs For the ganache: 1/2 cup heavy cream 1 cup semisweet or bittersweet chocolate chips (about 8 ounces) 1 teaspoon vanilla extract 1/4 teaspoon kosher salt Directions Make the cheesecake: Place 1 1/2 pounds full-fat cream cheese and 1/4 cup sour cream in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature to soften while you prepare the crust, at least 30 minutes. Arrange a rack in the middle of the oven and heat the oven to 325°F. Generously coat a 9-inch springform pan with unsalted butter. Melt 5 tablespoons unsalted butter in the microwave or on the stovetop. Place 30 Oreos in a food processor fitted with the blade attachment (or in a ziptop plastic bag using a rolling pin) and process into fine crumbs Add the butter and pulse until combined. (Alternatively, crush the cookies in a ziptop bag with a rolling pin, transfer to a medium bowl, and stir in the melted butter with a spatula.) Transfer the crumbs into the pan. Use the bottom of a measuring cup to press it evenly into the bottom and about halfway up the sides. Bake until the crust is fragrant and no longer wet to the touch, 8 to 10 minutes. Meanwhile, place 2 cups semisweet or bittersweet chocolate chips in a medium microwave-safe bowl. Microwave the chocolate in 30-second intervals, stirring between each, until melted, about 2 minutes total. Add 1 cup granulated sugar and 1/4 cup cocoa powder to the cream cheese and sour cream. Beat with the paddle attachment on medium speed until mostly smooth, 2 to 3 minutes. Stop the mixer and scrape down the sides and bottom of the bowl. With the mixer on medium-low speed, beat in 4 large eggs one at a time, waiting for each egg to be incorporated before adding the next. Add 2 teaspoons vanilla extract and 1/4 teaspoon kosher salt and beat until combined. Stop and scrape down the bowl again. With the mixer on low speed, add the melted chocolate and beat until combined. Pour the batter onto the crust and spread it into an even layer.Place the pan on a baking sheet. Bake until the cheesecake is fully set around the edges with just a slight jiggle in the center, 65 to 70 minutes. Remove the cheesecake from the oven and let cool at room temperature for 1 hour. Refrigerate the cheesecake for at least 4 hours but preferably overnight. Make the ganache: Place 1/2 cup heavy cream in a small microwave-safe bowl and microwave until it begins to bubble, 1 1/2 to 2 minutes. Add 1 cup semisweet or bittersweet chocolate chips and whisk until the chocolate is melted completely. Add 1 teaspoon vanilla extract and 1/4 teaspoon kosher salt and whisk to combine. Pour the ganache over the chilled cheesecake and refrigerate until the ganache is set, about 15 minutes. Remove the sides of the springform pan. Serve right from the bottom of the pan, or slide a large off-set spatula under the crust and and transfer the cheesecake to a serving platter before slicing. Source: Simply Recipes