Recipes

Enjoy a quick healthy snack with your air fryer. The banana chips are left delicious and crispy thanks to the heated air circulation. You can enjoy these alone or along with other fruits. Ingredients: Banana Brown sugar Cinnamon Non-stick cooking spray Directions: Chop banana into thin slices. Coat each side with brown sugar and cinnamon. Coat air fryer pan with non-stick cooking spray and load bucket with slices. Set to 300 degrees F for 10 minutes. Flip and cook for an additional 10 minutes.

This carrot soup recipe will be sure to please adults and kids alike. The naturally sweet veggie truly shines in a creamy soup. Carrots offer multiple health benefits, and are also a great base for a dish. They cook relatively fast and with just a few simple ingredients, turn into smooth, rich and slightly sweet soup. It’s also surprisingly fast to cook, in just 30 minutes! Read how below. Prep time: 5 minsCook time: 30 minsTotal time: 35 minsServings: 4 to 6 servings Ingredients: For the soup: 2 tablespoons unsalted butter 1 large white onion, chopped 2 pounds carrots, peeled and chopped 3 cloves garlic, chopped 1 teaspoon dried thyme 4 cups vegetable stock 1/2 teaspoon salt 1/2 teaspoon white pepper (optional) 4 tablespoons heavy cream, divided For garnish: Paprika Fresh chives, minced Cheesy Toast Dippers: 8 slices baguette, sliced 1/2-inch thick 2 tablespoons olive oil 1/2 cup parmesan cheese, finely grated Directions: Preheat the oven to 400°F for the Cheesy Toast Toppers Cook the veggies: In a large pot over medium heat, add butter and onions. Cook until onions turn translucent, 3 to 4 minutes, but don’t let them brown at all. Season with a pinch of salt.Add carrots, garlic, and dried thyme, and stir together. Cook for 30 seconds just until garlic becomes fragrant. Add the stock and simmer: Add stock and bring mixture to a simmer. Cover and simmer for 15 minutes until carrots are very tender. Meanwhile, make the cheesy toast dippers: Spread your baguette slices out on a baking sheet and drizzle them with olive oil. Then sprinkle generously with finely grated Parmesan cheese.Bake toasts at 400°F until edges are browned and Parmesan cheese is starting to turn a light tan color around the edges, about 10 to 12 minutes. Remove toasts and set aside. Finish the soup: When carrots are tender, use an immersion blender right in the pot to blend soup until smooth.If you don’t have an immersion blender, remove soup from heat and allow to cool until it isn’t steaming hot. Then you can blend in batches in a standard blender and return it to your pot. Return the blended soup to low heat and season with salt and white pepper (optional). Serve the soup: Ladle the soup into bowls and swirl in about a tablespoon of heavy cream into each bowl. Garnish the soup with a sprinkle of paprika and fresh minced chives. Plus, add a cheesy toast dipper!Leftover soup keeps well in the fridge for 5 days, or you can transfer it to a freezer-safe ziploc plastic bag or tupperware and freeze it for up to six months. Reheat soup gently over low heat on the stovetop.Don’t freeze the soup if you’ve added cream to it, because it will most likely separate. In theory, it would taste the same once it is reheated, but I prefer to stir in fresh cream and freeze the soup without the cream in it. Source: Simply Recipes

Enjoy a quick snack with your air fryer. The potatoes are left delicious and crispy thanks to the heated air circulation. You can enjoy these with your favorite seasoning as you toss it in the air fryer. Ingredients: Russet potato Garlic salt Olive oil spray Seasonings (optional) Directions: Wash and chop a russet potato. Season heavily with garlic salt. Coat pan and potatoes with olive oil. Cook at 400 degrees F for 25 minutes. Shake the basket every 5-8 minutes.

Prepare this dinner recipe and skip out on the restaurant. Toss these with some chili powder and red pepper flakes with added veggies for a plate full of flavor. You’ll want to cook these in a skillet or over a grill. A cast iron skillet will sear the shrimp nicely. Prep time: 10 minsCook time: 15 minsTotal time: 25 minsServings: 4 servings Ingredients: Charred Serrano Salsa: 2 serrano chiles 1/2 cup medium red salsa, store-bought or homemade 1/2 lime, juice only Pinch of salt Shrimp Fajita Spice Mix: 2 teaspoons mild chili powder 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 teaspoon granulated onion 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon red pepper flakes, optional Fajitas: 1 pound large shrimp, peeled and deveined (31/35 size) 2 tablespoons olive oil, divided 1 red pepper, sliced 1 green pepper, sliced 1/2 large red onion, sliced, about 1 cup 10 medium flour tortillas Toppings: Fresh avocado Salsa Fresh cilantro Sour cream Directions: Make the salsa: Char the serrano chiles in a cast iron skillet over medium heat for 2 to 3 minutes per side, or grill over medium-high heat. Once cooked, cut the peppers in half and scoop out seeds. Then chop and stir into your favorite salsa along with lime and salt. It boosts the flavor and heat substantially! Season the shrimp: Mix up the spice mix of chili powder, kosher salt, black pepper, granulated onion, cumin, dried oregano, and optional red pepper flakes. Drizzle shrimp with 1 tablespoon of olive oil and toss with 2 tablespoons of spice mix. Stir well to combine and coat the shrimp. Add 1 tablespoon olive oil to the peppers and onions, and sprinkle the remaining spice mix over them. Stir to coat. Cook the fajitas: To cook the fajitas on the stovetop, heat a large skillet over medium-high heat. If you’re grilling the fajitas, heat your grill to medium-high heat along with a grill pan. Once hot, add veggies to the skillet or grill pan and cook for 5 to 6 minutes until vegetables soften and start to char in spots. Scoot the veggies to one side of the pan and add shrimp. Cook shrimp for 3 to 4 minutes, stirring regularly until they are cooked through. They will cook fast! Serve the fajitas: Smear the flour tortillas with some sour cream. Divide veggies and shrimp between tortillas (I like to serve 3 to 4 shrimp per tortilla). You can remove the tails prior to serving, or let each person remove their own tails. Top the fajitas with avocado, salsa, fresh cilantro and/or sour cream. Leftover fajitas filling will keep okay in the fridge for a day or two. I prefer to reheat in a skillet over medium-low heat until warmed through. I don’t recommend microwaving shrimp unless you want your microwave to forever smell like shrimp. Source: Simply Recipes

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