Eggplant Parmesan

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Eggplant Parmesan

Course Main Course
Prep Time 20 minutes
Cook Time 18 minutes
Servings 4

Ingredients

  • 1/2 cup plain bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1.5 tsp kosher salt
  • 1 tsp Italian seasoning
  • 1/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 medium eggplant, cut into 1/2-inch rounds
  • 2 cups marinara sauce, divided
  • 1 cup shredded mozzarella cheese
  • 1 lb spaghetti, cooked
  • 1/4 cup fresh basil leaves

Instructions

  • Combine bread crumbs, Parmesan, salt and Italian seasoning in a medium bowl. Add flour and eggs to 2 separate medium bowls.
  • Dip eggplant slices into flour, then into egg, and then bread crumbs, evenly coating each eggplant.
  • Select preset program of Preheat to preheat the air fryer.
  • Working in batches, place half of the coated eggplant slices in the air fryer.
  • Set temperature to 375°F/190°C and time to 14 to 16 minutes then press Start/Stop to cook, flipping halfway through until golden-brown.
  • Top eggplant with 1 to 2 tablespoons marinara and 2 tablespoons mozzarella.
  • Set temperature to 375°F/190°C and time to 1 to 2 minutes then press Start/Stop to cook until cheese is melted.
  • Toss pasta with remaining marinara sauce.
  • Serve pasta with eggplant, and garnish with basil.
  • Tip: Substitute the spaghetti with your favorite pasta shape!

Crispy Salmon Cakes with Caper and Dill Aioli

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Crispy Salmon Cakes with Caper and Dill Aioli

Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 2 cups diced russet potatoes, cooked
  • 1 (14.75-ounce) can salmon, drained
  • 1 cup bread crumbs
  • 1/4 cup chopped fresh parsley
  • 2 garlic cloves, minced
  • 1/4 small red bell pepper, finely chopped
  • 1 large egg, beaten
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp kosher salt
  • 1/2 cup mayonnaise
  • 1 tbsp chopped fresh dill
  • 1 tbsp capers, roughly chopped
  • 2 cloves garlic, minced
  • 1/2 lemon, juiced

Instructions

  • Coarsely mash potatoes and salmon with a fork until combined.
  • Fold in bread crumbs, parsley, garlic, bell pepper and egg. Season with salt and pepper.
  • Form salmon mixture into 8 patties, each 1-inch-thick.
  • Spray crisper tray with olive oil cooking spray and place patties into the air fryer.
  • Set temperature to 350°F/180°C then press Start/Stop and cook for 12 to 15 minutes, until patties are golden-brown, flipping halfway though. Repeat with remaining patties.
  • Meanwhile, combine mayonnaise, dill, capers, garlic and lemon juice in a small bowl.
  • Serve salmon cakes with dill aioli.
  • Tip: Serve salmon patties with a spinach salad for a light lunch or dinner!

Crispy Cornmeal Cod

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Crispy Cornmeal Cod

Course Main Course
Prep Time 20 minutes
Cook Time 14 minutes
Servings 4

Equipment

  • Air Fryer

Ingredients

  • 1/2 cup cornmeal
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp freshly ground black pepper
  • 1 tsp kosher salt
  • 2 large eggs, beaten
  • 4 (6-ounce) cod fillets
  • 3 cups shredded purple cabbage
  • 1 small carrot, shredded
  • 2 tbsp mayonnaise
  • 1 tbsp chopped fresh chives
  • 1 tsp white vinegar
  • 1 tsp celery seed
  • Kosher salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving

Instructions

  • Select preset program of Preheat to preheat the air fryer.
  • Combine cornmeal, paprika, garlic powder, pepper and salt in a medium bowl. Add eggs to a separate medium bowl.
  • Dip fish fillets into egg, then into cornmeal mixture, evenly coating each fillet.
  • Spray crisper tray with olive oil cooking spray and place breaded fillets into the air fryer.
  • Select Preheat program again, and set temperature to 320°F/160°C and time to 12 to 14 minutes, then press Start/Stop to cook. Repeat with remaining breaded fish.
  • Meanwhile, toss cabbage, carrot, mayonnaise, chives, vinegar and celery seed in a large bowl. Season with salt and pepper.
  • Serve breaded fillets with cabbage mixture and lemon wedges.
  • Tip: Use halibut, tilapia or mahi mahi in substitution for cod.

Chili Lime Roasted Chicken

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Chili Lime Roasted Chicken

Course Main Course
Prep Time 1 hour 40 minutes
Cook Time 1 hour
Servings 4

Equipment

  • Air Fryer

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 lime, juiced and zested
  • 4 cloves garlic, minced
  • 3 tbsp chili powder
  • 1 tsp ground cumin
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 (4-5 lb) whole chicken

Instructions

  • Combine olive oil, lime juice and zest, garlic, chili powder, cumin, salt and pepper in a small bowl.
  • Rub chili lime mixture over chicken skin and place breast-side-down into the air fryer.
  • Set temperature to 350°F/180°C and time to 30 minutes, then press Start/Stop to cook.
  • Flip chicken over and set temperature to 350°F/180°C and time to 30, then press Start/Stop to cook until the internal temperature reaches 165°F.
  • Rest chicken for 10 minutes before slicing and serving.
  • Tip: Leftovers can be made into sandwiches, chicken salad, soup and more!

Chicken Empanada

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Chicken Empanada

Course Main Course
Prep Time 15 minutes
Cook Time 9 minutes
Servings 5

Equipment

  • Air Fryer

Ingredients

  • 1.5 cups shredded rotisserie chicken
  • 1/2 cup corn kernels, fresh or frozen
  • 1 small red bell pepper, finely chopped
  • 1/4 cup golden raisins
  • 1/4 cup shredded sharp cheddar cheese
  • 1 tbsp chopped fresh cilantro
  • 1 shallot, minced
  • 1 tsp ground cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten
  • 1 (10-oz) package frozen empanada dough for turnover pastries, thawed

For cilantro cream sauce:

  • 1 small jalapeno, seeded, roughly chopped
  • 3/4 cup fresh cilantro leaves
  • 1/4 cup mayonnaise
  • 2 tbsp sour cream
  • 1/2 lime, juiced
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • Mix chicken, corn, bell peppers, raisins, cheese, cilantro, shallot and cumin together in a large bowl until just combined.
  • Fill the center of each empanada round with chicken mixture.
  • Brush the edge of each empanada round with egg.
  • Fold empanada rounds in half and crimp seams together using tines of fork.
  • Brush tops of empanadas with egg.
  • Working in batches, place 3 empanadas in the air fryer.
  • Select Preheat program again, and set temperature to 375°F/190°C and time to 7 to 9 minutes. Then press Start/Stop to bake until golden-brown. Repeat with remaining empanadas.
  • For cilantro cream sauce: meanwhile, place all ingredients in a food processor and blend until smooth. Season with salt and pepper.
  • Serve empanadas with cilantro cream sauce.
  • Tip: Substitute empanada dough for pie dough, if difficult to source.

Chicken and Spinach Calzone

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Chicken and Spinach Calzone

Course Main Course
Prep Time 20 minutes
Cook Time 10 minutes
Servings 6

Equipment

  • Air Fryer

Ingredients

  • 1 cup ricotta cheese
  • 1 cup shredded rotisserie chicken
  • 1/2 cup chopped fresh spinach
  • 1/4 cup finely grated Parmesan cheese
  • 2 tsp fresh chopped rosemary, divided
  • Kosher salt and freshly ground black pepper, to taste
  • All-purpose flour, for dusting
  • 1 lb pizza dough, room temperature
  • 3 tbsp unsalted butter, melted
  • 1 cup warm marinara sauce

Instructions

  • Combine ricotta, chicken, spinach, Parmesan and 1 teaspoon rosemary in a medium bowl. Season with salt and pepper, to taste. Set aside.
  • Divide dough into 6 balls.
  • Roll each dough ball out on a lightly floured work surface into a 1/4-inch thick circle.
  • Fill the center of each round with chicken mixture.
  • Fold round in half and pinch seams together to seal.
  • Combine butter and remaining rosemary in a small bowl.
  • Brush butter mixture over each calzone.
  • Working in batches, place half the calzones into the air fryer.
  • Set temperature to 375°F/190°C and time to 10 minutes, then press Start/Stop to cook until golden brown. Repeat with remaining calzones.
  • Serve with marinara sauce.
  • Tip: Add 1/2 teaspoon crushed red pepper flakes in step 1 for a bit of heat!

Cheesy Chicken Enchiladas

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Cheesy Chicken Enchiladas

Course Main Course
Prep Time 10 minutes
Cook Time 8 minutes
Servings 4

Equipment

  • Air Fryer

Ingredients

  • 2 cups shredded rotisserie chicken
  • 1/2 cup shredded Mexican-style cheese
  • 1/3 cup low-sodium chicken broth
  • 1 (10-ounce) can red enchilada sauce, divided
  • 1/2 small yellow onion, chopped fine
  • 7 (6-inch) corn tortillas
  • 1/2 cup queso fresco
  • 1/4 cup freshly chopped cilantro
  • 1/2 cup sour cream
  • Red pepper hot sauce, for serving

Instructions

  • Line the inside of the air fryer with aluminum foil, pushing foil into corners and up sides of the air fryer basket.
  • Select preset program of Preheat to preheat the air fryer.
  • Toss chicken with Mexican-style cheese, 1/2 cup enchilada sauce, broth and diced onion in a large bowl.
  • Spoon chicken mixture down the center of each tortilla. Roll up each tortilla and place into prepared air fryer basket seam-side-down, and arrange side by side.
  • Spoon remaining enchilada sauce over tortillas.
  • Set temperature to 400°F/200°C and time to 8 minutes, then press Start/Stop to cook until sauce is bubbling.
  • Garnish with queso fresco and cilantro. Serve with sour cream and hot sauce.
  • Tip: Use green enchilada sauce for a spicy kick!

Baja Fish Tacos

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Baja Fish Tacos

Course Main Course
Prep Time 25 minutes
Cook Time 14 minutes
Servings 8

Equipment

  • Air Fryer

Ingredients

For fish:

  • 1 cup panko bread crumbs
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1 large egg, beaten
  • 1/4 cup Mexican-style beer
  • 1.5 lb cod fillet, cut into 1/2-inch strips crosswise

For slaw:

  • 2 cups shredded purple cabbage
  • 1 cup cilantro leaves
  • 1/2 lime, juiced
  • 1 tbsp olive oil
  • 1/4 tsp ground cumin
  • Kosher salt and freshly ground black pepper, to taste

For assembly:

  • 1/2 cup mayonnaise
  • 2 chipotle chilies in adobo sauce, minced
  • 1/2 lime, juiced
  • 10 (6-inch) corn tortillas, grilled
  • Lime wedges, for serving

Instructions

  • For Baja fish: Combine bread crumbs, paprika, cumin, chili powder, salt and garlic powder in a medium bowl. Add egg and beer in a separate medium bowl and whisk to combine.
  • Dip fish into egg mixture, then into bread crumb mixture, evenly coating each fish.
  • Select preset program of Preheat to preheat the air fryer.
  • Working in batches, place half of the breaded fish pieces in the air fryer.
  • Select Preheat program again and set temperature to 320°F/160°C and time to 12 to 14 minutes then press Start/Stop to cook. Repeat with remaining breaded fish pieces.
  • Meanwhile, toss all ingredients for slaw together until combined.
  • Combine mayonnaise, chipotle and lime juice in a small bowl. Set aside.
  • Top each tortilla with breaded fish, mayonnaise mixture and slaw. Serve.
  • Tip: Top with hot sauce and queso fresco!

Cauliflower Steak with Kale Pesto

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Cauliflower Steak with Kale Pesto

Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2

Equipment

  • Air Fryer

Ingredients

  • 1 tbsp olive oil
  • 1 head cauliflower, cut into 1/2-inch-thick slices
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups kale, stemmed and chopped
  • 1/2 cup fresh basil leaves
  • 1/3 cup olive oil
  • 1/4 cup finely grated Parmesan cheese
  • 2 tbsp pine nuts, plus more for garnish

Instructions

  • Select preset program of Preheat to preheat the air fryer.
  • Brush oil on both sides of each cauliflower slice. Season with salt and pepper.
  • Working in batches, place cauliflower slices into the air fryer.
  • Set temperature to 375°F/190°C and time to 15 minutes, then press Start/Stop to cook until golden-brown and tender. Repeat with remaining cauliflower slices.
  • Meanwhile, combine kale, basil, oil, Parmesan and pine nuts in food processor or high-powered blender. Blend until smooth.
  • Serve cauliflower steaks with kale pesto, and garnish with pine nuts.
  • Tip: Brush cauliflower slices with garlic butter for a garlicky twist!

Pork Katsu

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Pork Katsu

Course Main Course
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2

Equipment

  • Air Fryer

Ingredients

For sauce:

  • 1/4 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 3 tsp molasses
  • 1/2 tsp soy sauce
  • 1/2 tsp sugar
  • 1 clove garlic, minced

For pork:

  • 1/2 cup panko bread crumbs
  • 1/2 cup all-purpose flour
  • 2 large egg, beaten
  • 2 (4- to 6-ounce) boneless pork chops, pounded to 1/4-inch-thick

For slaw:

  • 2 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1/2 inch knob ginger, finely grated
  • 1.5 cups shredded green cabbage
  • 1.5 cups shredded red cabbage
  • 2 green onions, sliced thin
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • For sauce: Combine all ingredients in a small bowl. Set aside for serving.
  • For pork: Place bread crumbs, flour and eggs in 3 separate medium bowls.
  • Dip pork chops into flour, then into egg and then bread crumbs, evenly coating each pork chop.
  • Coat each pork chop with olive oil cooking spray and place in the air fryer.
  • Set temperature to 400°F/200°C and time to 11 to 15 minutes, then press Start/Stop to cook until golden-brown.
  • For slaw: Meanwhile, whisk vinegar, sesame oil, soy sauce, honey and ginger together in a large bowl until combined.
  • Toss in cabbage and green onion until coated. Season with salt and pepper.
  • Serve breaded pork chops with slaw and sauce.
  • Tip: For a leaner option, substitute pork chops with chicken breasts.