Recipes

Easily prepare pineapple fries with this recipe. All you need is cornstarch, your favorite toppings and of course pineapple. You’ll want to cut the pineapple slices into fry-sized sticks to conveniently fit in your air fryer. Serve these on your own for a quick and tasty snack. Ingredients: Pineapple Corn Starch Cinnamon Powdered Sugar Non-stick Cooking Oil Directions: Chop the pineapple into fry sticks Toss the fries in corn starch Spray pan with non-stick cooking oil and air fry at 350°F for 10 minutes. Flip and air fry for 5 more minutes Serve and top with cinnamon and powdered sugar

These enchiladas are easy to make in just 30 minutes and all you need is a pan. You can swap out the cheese for one you enjoy and have available. This recipe calls for cotija cheese which is a dry, crumbly and salty cheese with more moisture in it. Serve these enchiladas with a classic margarita, refried black beans and spicy citrus beans for a weeknight meal with Friday night appeal. Prep time: 10 minsCook time: 20 minsTotal time: 30 minsServings: 4 servings Ingredients 8 ounces cooked chicken (about 2 cups shredded) 1 teaspoon oil 1/4 yellow onion, minced (about 1/3 cup) 3 cloves garlic 15-ounce can tomato sauce 1/3 cup water 4-ounce can mild green diced chilis 2 teaspoons chili powder 1 teaspoon oregano 1/2 teaspoon cumin 8 taco-sized flour tortillas 8 ounces cotija cheese To serve: Cilantro Radishes, thinly sliced Sour cream Avocado Jalapeño Directions Shred chicken: Shred the leftover chicken so it’s ready when you need it. You should have about 2 cups. Make the sauce: In a large, high-sided skillet set over medium heat, add the oil. Once the oil shimmers, add onion and garlic and cook for 1 minute, just until softened.Add tomato sauce, water, diced green chilis, chili powder, oregano, and cumin. Stir together, then let the sauce simmer on medium to medium-low while you assemble the enchiladas. Assemble the enchiladas: Put about 2 tablespoons of shredded chicken down the center of each tortilla. (You don’t really have to measure the meat. Just divide it evenly among the tortillas!) Sprinkle about 1 tablespoon cotija cheese (just eyeball it) across the chicken, and spoon 1-2 teaspoons sauce over the cheese.Fold in the sides of the tortilla, roll it up, and put it seam side down in the sauce. Nestle them in the pan. Repeat this until the pan is full. Spoon sauce over the top of the enchiladas. Top with cheese and cover: Sprinkle additional cotija cheese over the top of the enchiladas. Cover with a lid and let them simmer until the cheese is melted and the tortillas look puffy, like they soaked up some sauce. This should take about 5 minutes. Garnish and serve: Lift the lid and sprinkle cilantro and thinly sliced radishes over the top. Serve alongside sliced avocado, jalapeño, and sour cream. Source: Simply Recipes

Prepare a quick and simple snack with this crispy fried cabbage recipe. It takes all the elements of frying such as the egg mix and seasonings, but on healthy cabbage pieces instead. You can have this snack ready in just a few minutes with the help of an air fryer. Ingredients: Cabbage 1/2 Cup Flour 1/2 Cup Corn Starch 1 Tbsp Garlic 1 Tbsp Salt 1 Tbsp Black Pepper Egg Non-stick Cooking Oil Directions: Tear off small pieces from the cabbage In a bowl mix the flour, corn starch, garlic, salt and black pepper Mix in an egg with a spoonful of your dry mix Dip your cabbage in the wet mix then coat in the dry mix Spray with cooking oil and fry at 370°F for 7 minutes on each side

A classic margarita cocktail with a fresh and delicious twist. This peach margarita is made with fresh muddled peaches and peach schnapps to instantly transport you to the beach. An aged tequila adds a caramel and toffee background to complement the fruit. The lime zest brightens up the salt rim for a burst of citrus. Prep time: 5 minsTotal time: 5 minsServing: 1 cocktail Ingredients 1 lime 1/2 teaspoon kosher salt 1 medium ripe to slightly over-ripe peach 2 ounces añjeo tequila 2 ounces peach schnapps Ice Directions Zest and juice the lime: Use a microplane to zest the lime onto a small plate. Halve and juice the lime into a pourable container. A Pyrex measuring cup would work just fine. Make the lime zest salt: Combine 1/4 teaspoon lime zest and salt. Mix it together with your fingers. Rim the rocks glass: Dip your finger into the lime juice and rub it just under the rim of the rocks glass around the glass. Press the rim into the lime salt until it sticks to the glass. Muddle the peach: Halve the peach and remove the pit. Slice the peach into about 8 (1-inch) slices. Add the peach slices into a cocktail shaker. Using a cocktail muddler or the handle of a wooden spoon, mash the peach slices until smooth. Add the spirits and lime juice to the shaker: Add the tequila, peach schnapps, and 1 ounce of lime juice to the cocktail shaker. Fill the shaker halfway with ice, and shake to chill, about 20 seconds. Serve the cocktail: Carefully fill the rimmed rocks glass with a handful of ice. Strain the cocktail into the glass, swirling the shaker back and forth a couple of times to make sure all the liquid gets strained through the peach pulp and the strainer doesn’t get clogged. Serve. Source: Simply Recipes

A classic and simple dish, conveniently prepared in your air fryer. Fried asparagus is hassle-free and only requires a few ingredients. You can serve these as a side to your main dinner entrée. Be sure to cut the asparagus into pieces small enough to fit in your air fryer. Give them a good spray with a non-sticking cooking oil to perfectly crisp them. Ingredients: Asparagus Cooking Oil Salt Garlic Italian Seasoning Directions: Cut the asparagus to fit into your air fryer and coat with oil Season with salt, garlic and Italian seasoning. Mix well Load the asparagus in a single row and air fry at 350°F for 6 minutes

The incredibly versatile dish can be personalized with leftovers, aromatics or ingredients from your fridge. At its core, it’s stir-fried rice with onion, garlic, kimchi, kimchi juice and gochujang which is a Korean fermented chile paste. It’s a mouthful of flavors and textures with slightly spicy and sour notes from the kimchi. You can serve this with a fried egg and other side dishes that include pickles or seasoned vegetables. Prep time: 20 minsCook time: 55 minsCooling time: 15 minsTotal time: 90 minsServings: 8 servings Ingredients 2 cups short or medium grain rice, washed and drained 1 1/2 cups kimchi, packed 1/2 pound thick-sliced bacon, cut into 1/2-inch pieces 1 small onion, chopped, about 1/2 cup 2 scallions, thinly sliced on the bias, whites and green separated 1/2 teaspoon kosher salt 2 cloves garlic, finely chopped 1 tablespoon gochujang 1 1/2 teaspoons toasted sesame oil 1 tablespoon canola or other mild cooking oil, or as needed 4 large eggs (optional) To garnish 1 teaspoon roasted sesame seeds Roasted seaweed snack, thinly sliced Directions Prepare the rice: In a medium saucepan, combine the rice and 2 cups of water. Cover the pot with a lid and cook rice on medium-low to low heat, until rice grains are tender, 25 to 30 minutes.Check the pot about 10 minutes in to make sure the pot isn’t spluttering. If so, lower the heat. The power of stoves varies from stove to stove and my medium-low heat can be your low heat. Spread rice onto baking sheet: You’ll know the rice is done when it is tender and has absorbed all of the water. When the rice is done cooking, gently spread it out onto a baking sheet in an even layer to let it cool and dry out slightly.You should yield 6 1/2 to 7 cups of rice. If you’re working with leftover cooked rice, bring it to room temperature and break up any large clumps. Squeeze kimchi dry: While the rice is cooling, prepare your other ingredients. Squeeze the kimchi firmly over a bowl so the juices run out. Keep the juice. You will use it later on.If you yield less than 1/4 cup of juice, spoon some juice out of the kimchi jar to yield a total of 1/4 cup of juice.Coarsely chop the kimchi and set aside. Cook the bacon: Set a large cast iron or nonstick skillet over medium-high heat. Add the chopped bacon to the pan and cook, stirring occasionally, until the fat renders out and the bacon is lightly browned, about 8 minutes.Use a slotted spoon to transfer the bacon to a paper-towel-lined plate to drain excess grease. Leave 3 tablespoons of bacon fat in the skillet and transfer the remaining bacon fat to a bowl; you may want to add a little more fat to the pan later. Cook the aromatics and kimchi in bacon fat: Add the onions and scallion whites to the bacon fat in the skillet over medium-high heat. Cook, stirring occasionally, until the onions are slightly colored, about 3 minutes.Add the kimchi and cook, stirring occasionally, until the kimchi is slightly caramelized, 3 to 4 minutes. Add the reserved kimchi juice, salt, garlic, and gochujang and stir-fry until the sauce darkens slightly, about 2 minutes. Finish the fried rice: Add 2 tablespoons of reserved bacon fat or oil, if needed. Add the rice in batches, tossing to combine and evenly coat the rice with the aromatics, kimchi, and sauce. Let the rice cook undisturbed until the bottom layer of rice gets a little toasty, 1 to 2 minutes. Taste and adjust for salt.Add the cooked bacon into the rice and stir to combine. Let the rice sit undisturbed again, another 1 to 2 minutes, then stir again. Drizzle rice with sesame oil: Divide the rice between 4 bowls and drizzle each with some sesame oil. Fry eggs: If using eggs, wipe out the skillet and return it to the stove over medium-high heat. Add 1 tablespoon of oil. Crack and add the eggs individually and cook sunny-side up until the whites are set and the yolk is at your desired doneness, 3 to 5 minutes. Top the fried rice with the eggs. Garnish rice and serve: Garnish rice with the scallion greens, sesame seeds, and seaweed. Serve immediately. Source: Simply Recipes

Make an ordinary pineapple into a delicious snack with this recipe. The pineapple flavor combines perfectly with the butter, sugar, vanilla and cinnamon. The air fryer bakes the pineapple slices to just the right tenderness. You can enjoy these on their own or add them along with other fruits. Ingredients: Pineapple 4 Tbsps. Unsalted Butter 1/2 Cup Brown Sugar 2 Tsp. Vanilla 1 Tsp. Cinnamon Directions: Chop the pineapple into your preferred cuts For every pineapple mix the butter, brown sugar, vanilla and cinnamon. Melt, mix and coat the slices. Air fry at 400°F for 0 minutes

Polenta is an easy and filling dinner with white beans and nutritional yeast giving it a creamy and cheesy taste without the dairy. Add a bit of broccoli and chili oil for a satisfying meal. You can serve polenta with most veggies such as cauliflower or brussel sprouts. If you’d rather skip on making the chili oil, just drizzle the oil and sprinkle it with chili flakes on top. Prep time: 15 minsCook time: 30 minsTotal time: 45 minsServings: 4 servings Ingredients For the polenta: 2 cups water 3/4 teaspoon salt 1/2 cup yellow polenta For the roasted broccoli: 4 cups chopped broccoli 2 tablespoons olive oil 1/2 teaspoon sea salt For the white beans: 1 cup white beans, homemade or canned, drained and rinsed 3 tablespoons olive oil 1 tablespoon nutritional yeast 1 teaspoon garlic powder 1/4 teaspoon onion powder Pinch of salt For the chili oil: 1/4 cup olive oil 2 teaspoons chili flakes Directions Make the polenta: Bring the water and salt for the polenta to a boil over medium heat in a 2-quart saucepan. Once it’s boiling, add the polenta and whisk until the polenta is fully incorporated.Lower the heat (as low as it can go) and cook the polenta for 20 to 25 minutes, stirring every 5 to 10 minutes with a whisk to break up any clumps. Roast the broccoli: Heat your oven to 425 ̊F. Arrange the chopped broccoli on a rimmed baking sheet and toss with the 2 tablespoons of olive oil and salt. Roast until the broccoli is tender and beginning to char, about 15 to 20 minutes. Make the bean puree: While the polenta and broccoli are cooking, combine the drained beans with the olive oil, nutritional yeast, garlic powder, onion powder, and salt in the bowl of a food processor or in a high speed blender. Puree until smooth, adding a few tablespoons of water as needed to help smooth it out.When the polenta is done cooking, stir the bean puree into the polenta. Make the chili oil: Heat the oil in a small skillet. Add the chili flakes, remove from the heat, and let it rest until ready to serve. (You can make this ahead of time!) Assemble the bowls: Divide the polenta among four bowls. Top with the broccoli and a drizzle of the chili oil. Source: Simply Recipes

This family-friendly recipe is a comforting weeknight meal consisting of jump pasta shells filled with a creamy mix of ricotta, mozzarella and basil pesto. It’s piled in a baking dish with cherry tomatoes and more cheese, then baked until bubbling and melty. You’ll want to par-boil the jumbo shells until they’re just barely al dente, they’ll continue to bake in the oven until they’re perfectly tender. Prep time: 20 minsCook time: 40 minsTotal time: 60 minsServings: 4 to 6 servingsYield: 20 baked shells Ingredients: 6 ounces (about 20) jumbo pasta shells 1 pound (2 heaping cups) ricotta cheese 2 cups shredded low-moisture mozzarella cheese, divided 1/3 cup basil pesto, store-bought or homemade 3/4 teaspoon kosher salt, divided 1/2 teaspoon ground black pepper, divided 2 pints cherry or grape tomatoes 3 cloves garlic, sliced 1/4 cup Parmesan cheese, finely grated 1/4 cup loosely packed fresh basil leaves, torn (optional) Directions: Arrange oven rack, preheat the oven, and boil water: Arrange a rack in the top third of the oven. Preheat the oven to 375°F. Meanwhile, bring a large pot of salted water (one and a half teaspoons of salt per quart of water) to a boil over high heat. Cook and drain the pasta: Add the shells to the boiling salted water and cook, stirring occasionally, until barely al dente, or still firm when bitten, about 9 minutes or according to package directions. Drain the shells in a colander.Drizzle with 1 tablespoon of olive oil and toss to coat while still in the colander. Set aside to cool slightly while you make the cheese filling. Make the cheese filling: In a medium bowl combine the ricotta, 1 cup of mozzarella, pesto, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle tomatoes and garlic with olive oil and season: In a 9×13-inch broiler-safe baking dish add the tomatoes and garlic and drizzle with 2 tablespoons olive oil.Season with the remaining 1/2 teaspoon kosher salt and the remaining 1/4 teaspoon freshly ground black pepper. Toss to coat and spread out in an even layer. Stuff the shells with cheese filling and add to baking dish: Stuff each shell with a generous spoonful (1 heaping tablespoon) of the cheese filling and nestle them between the tomatoes, filling-side up (you’ll have to move the tomatoes around a bit to make room). Sprinkle shells with cheese: Sprinkle with the remaining 1 cup mozzarella and grated Parmesan over the stuffed shells. Bake stuffed shells: Cover the baking dish with aluminum foil and bake until the filling is just warmed through, about 15 minutes. Uncover and continue to bake until the cheese melts and the tomatoes begin to release their juices, 10 to 15 minutes more. Broil the stuffed shells, garnish, and serve: Switch the oven to broil on high. Broil the shells until the cheese browns in spots and the tomatoes blister, 2 to 3 minutes. Let the stuffed shells rest for 5 minutes and garnish with basil before serving, if desired. Source: Simply Recipes

Bring the fair food home! This air fried pigs in a blanket recipe is simple and quick to make. Just wrap with dough, add the spice and seasoning then air fry. You can have these ready in just 10 minutes. Load up as many as you can in your air fryer for a meal the whole family will love. Ingredients: Wiener dog Pillsbury Dough Green Chili Italian Seasoning Non-stick Cooking Spray Directions: Roll a Pillsbury dough into a long flat piece to wrap the wiener dog Add chopped green chili pieces on top and season with Italian seasoning Spray with oil and air fry at 350°F for 8 to 10 minutes