Airfryer Recipes Book

• BreakFast Air Fryer
• Lunch Airfryer Recipes
• APPETIZERS

BreakFast Air Fryer

• Hard-Cooked Eggs
• Asparagus Strata
• Shrimp And Rice Frittata;
• Scotch Eggs
• Omelette In Bread Cups
• Mixed Berry Muffins;
• Cranberry Beignets;
• Dutch Pancake
• Monkey Bread
• Chocolate-Filled Doughnut Holes

Hard-Cooked Eggs

Cook time 15 minutes;
Serves 6; 6 large eggs;
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1. Put the eggs in a single layer in airfryer basket
2. slightly runny yolk: bake for at least 8 minutes; firmer yolk: 10-15 minutes.
3. remove the eggs, immediately place them in a bowl – very cold water
4. let the eggs in cold water for 5 minutes ->crack the shell under water -> let in water 1-2 minute then peel and eat
Tip: make a lot of eggs, keep in the refrigerator for 3 days, never store at room temperature

Asparagus Strata

Cook time: 17 minutes;
Serves 4;
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6 asparagus spears, cut into 2-inch pieces; 2 slices whole-wheat bread, cut into 1/2-inch cubes; 4 eggs; 3 tablespoons whole milk; 1/2 cup grated Havarti or Swiss cheese; 2 tablespoons chopped flat-leaf parsley Pinch salt’ Freshly ground black pepper;
1. place asparagus spears + 1 tablespoon water in 6-inch baking pan. Bake for 3-5 minutes or until crisp and tender. Remove the asparagus from the pan and drain it.
2. Arrange the bread cubes and asparagus into the pan and set aside
3. In a medium bowl, beat the eggs with the milk until combined. Add the cheese, parsley, salt, and pepper pour into 4. Bake for 11-14 minutes or until the eggs are set and the top stats to brown.
Tip: use other vegetables in place of the asparagus.

Shrimp and Rice Frittata;

Cook Time 15 minutes ;
Serves 4;
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4 eggs; pinch salt; 1/2 teaspoon dried basil; nonstick cooking spray, 1/2 cup cooked rice; 1/2 cup chopped cooked shrimp; 1/2 cup baby spinach; 1/2 cup grated Monterey Jack or Cojack cheese;

1. In a small bowl, beat the eggs with the salt and basil until frothy. Spray a 6-by-6-by-2-inch pan
2. combine the rice, shrimp, and spinach in the prepared pan. Pour the eggs in the sprinkle with the cheese.
3. bake for 14-18 minutes or until the frittata is puffed and golden brown.
Tip: not like shrimp, use cooked sausages or chopped cooked chicken. or omit the spinach and use chopped bell peppers or frozen baby peas instead.

Scotch Eggs

Cook Time: 12 minutes;
Serves 6;
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6 hard-cooked eggs; 1 1/2 pounds bulk lean chicken or turkey sausage; 3 raw eggs, divided; 1 1/2 cups dried bread crumbs, divided 1/2 cup flour ; oil for misting
1. Peel the hard-cooked eggs and set aside
2. In a large bowl, combine the chicken sausage, one raw egg, and 1/2 cup of the bread crumbs, and mix well. Divide into six pieces and flatten each into a long oval
3. In a shallow bowl, beat the remaining two raw eggs.
4 Roll each hard-cooked egg in the flour and wrap one of the chicken sausage pieces around the egg to completely encircle it.
5. roll the egg first in the flour, then dip in the beaten eggs, and finally dip in the bread crumbs to coat. Prepare the remaining eggs the same way.
6. place the eggs in a single layer in the air fryer and spray with oil
7. air fry for 6 minutes then turn using tongs and mist with more oil. Air fry for 5-7 minutes or until the chicken is thoroughly cooked and the Scotch eggs are brown

Omelette in Bread cups

Cook time 11 minutes;
Serves 4;
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Prep Time: 12 minutes; 4 (3 by 4 inch) crusty rolls; 4 thin slices Gouda or Swiss cheese mini wedges; 5 eggs; 2 tablespoons heavy cream; 1/2 teaspoon dried thyme; 3 strips precooked bacon, chopped; Pinch salt; Freshly ground black pepper

1. Cut the tops off the rolls and remove the insides with your fingers to make a shell with about 1/2-inch of bread remaining. Line the rolls with a slice of cheese, pressing down gently so the cheese, pressing down gently so the cheese conforms to the inside
2. in a medium bowl, beat the eggs with the heavy cream until combined. Stir in the thyme, bacon and salt and pepper.
3. Spoon the egg mixture into the rolls over the cheese.
4.Bake for to 12 minutes or until the eggs are puffy and starting to brown on top.
Tip: freeze the leftover bread for a later use as homemade bread crumbs.

Mixed Berry Muffins;

Cook time 15 minutes;
Prep Time: 15 minutes;
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1 1/3 cups plus 1 tablespoon flour; 2 teaspoons baking powder; 1/4 cup white sugar; 2 tablespoons brown sugar; 2 eggs; 2/3 cup whole milk; 1/3 cup safflower oil ; 1 cup mixed fresh berries. Tip: can use frozen berries but don’t thaw them before use
1. In a medium bowl, combine the 1 1/3 cups flour, baking powder, white sugar, and brown sugar and mix well
2. In small bowl, combine the eggs, milk and oil nd beat until combined. Stir the egg mixture into the dry ingredients just until combined;
3. In another small bowl, toss the mixed berries with the remaining 1 tablespoon of flour until coated. Stir gently into the batter.
4. Double up 16 foil muffin cups to make 8 cups. Put 4 cups into the air fryer and fill three-quarters full with the batter. Bake for 12 to 17 minutes or until the tops of the muffins spring back when lightly touched with your finger.
5. Repeat with the remaining muffin cups and batter. Cool on a wire rack for 10 minutes before serving.

Cranberry Beignets;

Cook time 10 minutes/ Make 16 beignets; Prep Time: 15 minutes;
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1 1/2 cups flour 2 teaspoons baking soda 1/4 teaspoon salt 3 tablespoons brown sugar 13 cup chopped dried cranberries 1/2 cup buttermilk 1 egg 3 tablespoons melted unsalted butter
1. In a medium bowl, combine the flour, baking soda, salt, and brown sugar, and mix well. Stir in dried cranberries.
2. In a small bowl, combine the buttermilk and egg, and beat until smooth. Stir into the dry ingredients just until moistened.
3. Pat the dough into an 8-by-8-inch square and cut into 16 pieces. Coat each piece lightly with melted butter.
4. Place in a single layer in the air fryer basket, making sure the pieces don’t touch. You may have to cook in batches depending on the size of your air fryer basket. Air-fry for 5 to 8 minutes or until puffy and golden bro Dust with powdered sugar before serving, if desired.
Did You Know? Using unsalted butter ensures food will not stick to the air fryer basket when cooking. Salt in butter can make foods stick, which is not what you want.

Dutch Pancake

Cook Time 15; Serves 4;
Prep Time 12 minutes
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2(scant) tablespoons unsalted butter; 3 eggs; 1/2 cup flour 1/2 cup milk 1/2 teaspoon vanilla 1 1/2 cups sliced fresh strawberries 2 tablespoons powdered sugar
1. Preheat the air fryer with a 6-by-6-by-2- inch pan in the basket. Add the butter and heat until the butter melts
2. Meanwhile, in a medium bowl, add the eggs flour, milk, and vanilla, and beat well with an egg beater until combined and frothy.
3. Carefully remove the basket with the pan from the air flyer and tilt so the butter covers the bottom of the pan. Immediately pour in the batter and put back in the fryer.
4. Bake for 12 to 16 minutes or until the pancake is puffed and golden brown.
5. Remove from the oven; the pancake will fall. Top with strawberries and powdered sugar and serve immediately. Substitution tip: This pancake can be served with savory fillings, too. Add some crisply cooked bacon, hot cooked sausage, or cheese that will melt on the crisp and hot pancake.

Monkey Bread

Cook Time: 8; Serves 4;
Prep Time: 7;
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1(8-ounce) can refrigerated biscuits 1/4 cup white sugar 3 tablespoons brown sugar 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 3 tablespoons melted unsalted butter
1. Open the can of biscuits, separate, and cut each biscuit into 4 pieces.
2. Combine the white sugar, brown sugar, cinnamon, and nutmeg in a shallow bowl and mix well
3. Dip each biscuit briefly into the butter and roll in the sugar mixture to coat. Place in a 6-by-6- by 2-inch baking pan
4. Bake for 6 to 9 minutes or until golden brown. Let cool for 5 minutes, then serve. Be careful when eating at first, because the sugar gets very hot.

Did You Know? The origin of the Monkey Bread name is lost in the annals of history. Some people think it got its name because it looks like the Monkey Puzzle tree. Or it may be that the bread is”as much fun as a barrel of monkeys.”

Chocolate-Filled Doughnut Holes

Cook Time: 12; Makes 24 Doughnut Holes;
Prep Time: 10 minutes;
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1(8-count) can refrigerated. biscuits; 24 – 48 semisweet chocolate chips 3 tablespoons melted unsalted butter 1/4 cup powdered sugar
1. Separate and cut each biscuit into thirds
2. Flatten each biscuit piece slightly and put 1 to 2 chocolate chips in the center. Wrap the dough around the chocolate and seal the edges well
3. Brush each doughnut hole with a bit of the butter and air-fry in batches for 8 to 12 minutes
4. Remove and dust with powdered sugar. Serve Warm

Lunch Airfryer Recipes

• Vegetable Egg Rolls
• Vegetable On Toast
• Jumbo Stuffed Mushrooms
• Mushroom Pita Pizzas
• Spinach Quiche
• Yellow Squash Fritters
• Pesto Gnocchi
• English Muffin Tuna Sandwiches
• Tuna Zucchini Melts
• Shrimp And Grilled Cheese Sandwiches
• Shrimp Croquettes
• Dutch Pancake With Shrimp Salsa
• Steamed Scallops With Dill
• Chicken Pita Sandwiches
• Chicken A La King
• Sweet And Hot Bacon And Bell Pepper Sandwiches

Vegetable Egg Rolls

Cook Time 10;Prep Time: 15 minutes;
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1/2 cup chopped mushrooms;1/2 cup grated carrots;1/2 cup chopped zucchini 2 green onions, chopped 2 tablespoons low-sodium soy sauce 8 egg roll wrappers 1 tablespoon cornstarch 1 egg, beaten
Make 8 egg Rolls;
1. In a medium bowl, combine the mushrooms, carrots, zucchini, green onions, and soy sauce, and stir together.
2. Place the egg roll wrappers on a work surface. Top each with about 3 tablespoons of the vegetable mixture.
3. In a small bowl, combine the cornstarch and egg and mix well. Brush some of this mixture on the edges of the egg roll wrappers. Roll up the wrappers, enclosing the vegetable filling Brush some of the egg mixture on the outside of the egg rolls to seal.
4. Air-fry for 7 to 10 minutes or until the egg rolls are brown and crunchy.
Substitution tip: You can use spring roll wrappers for this recipe, they are thinner than the egg roll wrappers so they won’t take as long to cook

Vegetable on Toast

Cook Time: 11; Serves 4;Prep Time: 12 minutes;
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1 red bell pepper, cut into 1/2-inch strips 1 cup sliced button or cremini mushrooms 1 small yellow squash, sliced 2 green onions, cut into 1/2-inch slices; Extra light olive oil for misting; 4 to 6 pieces sliced French or Italian bread; 2 tablespoons softened butter; 1/2 cup soft goat cheese
1. Combine the red pepper, mushrooms, squash, and green onions in the air fryer and mist with oil. Roast for 7 to 9 minutes or until the vegetables are tender, shaking the basket once during cooking time.
2. Remove the vegetables from the basket and set aside.
3. Spread the bread with butter and place in the air fryer, butter-side up. Toast for 2 to 4 minutes or until golden brown.
4. Spread the goat cheese on the toasted bread and top with the vegetables; serve warm. ;
Variation tip: To add even more flavor, drizzle the finished toasts with extra-virgin olive oil and balsamic vinegar.

Jumbo Stuffed Mushrooms

Cook Time: 20; Serves 4; Prep Time: 10 minutes;
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4 jumbo portobello mushrooms 1 tablespoon olive oil 1/4 cup ricotta cheese 5 tablespoons Parmesan cheese, divided 1 cup frozen chopped spinach thawed and drained 1/3 cup bread crumbs 1/4 teaspoon minced fresh rosemary
1. Wipe the mushrooms with a damp cloth Remove the stems and discard. Using a spoon, gently scrape out most of the gills
2. Rub the mushrooms with the olive oil. Put in the air fryer basket, hollow side up, and bake for 2 minutes. Carefully remove the mushroom caps. because they will contain liquid. Drain the liquid out of the caps.
3. In a medium bowl, combine the ricotta, tablespoons of Parmesan cheese, spinach bread crumbs, and rosemary, and mix well.
4. Stuff this mixture into the drained mushroom caps. Sprinkle with the remaining 2 tablespoons of Parmesan cheese. Put the mushroom caps back into the basket.
5. Bake for 4 to 6 minutes or until the filling is hot and the mushroom caps are tender.
Did You Know? The gills in large mushroom caps are edible, but they can be bitter when cooked. You can easily remove them with a spoon.

Mushroom Pita Pizzas

Cook Time 5; Serves 4; Prep Time: 10 minutes;
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4(3-inch) pitas; 1 tablespoon olive oil; 3/4 cup pizza sauce 1(4-ounce) jar sliced mushrooms, drained 1/2 teaspoon dried basil 2 green onions, minced 1 cup grated mozzarella or provolone cheese 1 cup sliced grape tomatoes
1. Brush each piece of pita with oil and top with the pizza sauce.
2. Add the mushrooms and sprinkle with basil and green onions. Top with the grated cheese
3. Bake for 3 to 6 minutes or until the cheese is melted and starts to brown. Top with the grape tomatoes and serve immediately.

Substitution tip: Look for canned pizza sauce in the pasta aisle of the supermarket. Or, substitute 3/4 cup pasta sauce mixed with a pinch each of dried basil, thyme, oregano, marjoram, and cayenne pepper.

Spinach Quiche

Cook Time: 20; Serves 3; Prep Time: 10 minutes;

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3 eggs; 1 cup frozen chopped spinach, thawed and drained; 1/3 cup heavy cream; 2 tablespoons honey mustard; 1/2 cup grated Swiss or Havarti cheese; 1/2 teaspoon dried thyme Pinch salt; Freshly ground black pepper; Nonstick baking spray with flour

1. In a medium bowl, beat the eggs until blended. Stir in the spinach, cream, honey mustard, cheese, thyme, salt, and pepper.
2. Spray a 6-by-6-by-2-inch pan baking pan with nonstick spray. Pour the egg mixture into the
3. Bake for 18 to 22 minutes or until the egg mixture is puffed, light golden brown, and set.
4. Let cool for 5 minutes, then cut into wedges to serve.

Substitution tip: You could use just about any cooked, leftover vegetable in this easy recipe as long as you keep the amounts about the same. Try adding cooked broccoli florets, steamed asparagus pieces, or cooked mushrooms.

Yellow Squash Fritters

Cook Time 7; Prep Time: 15 minutes;

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1 (3-ounce) package cream cheese, softened; 1 egg, beaten 1/2 teaspoon dried oregano; Pinch salt; Freshly ground black pepper; 1 medium yellow summer squash, grated 1/3 cup grated carrot 2/3 cup bread crumbs 2 tablespoons olive oil

1. In a medium bowl, combine the cream cheese, egg, oregano, and salt and pepper. Add the squash and carrot, and mix well Stir in the bread crumbs
2. Form about 2 tablespoons of this mixture into a patty about 1/2 inch thick. Repeat with remaining mixture. Brush the fritters with olive oil
3. Air-fry until crisp and golden, about 7 to 9 minutes

Cooking tip: Yellow summer squash has a thin skin so you don’t have to peel it before preparation. If you want to use zucchini in this recipe, peel it before grating, because the skin is tougher.

Pesto Gnocchi

Cook Time 20 minutes; Serves 4; Prep Time: 5 minutes;

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1 tablespoon olive oil; 1 onion, finely chopped; 3 cloves garlic, 1 sliced 1(16-ounce) package shelf-stable gnocchi 1 (8-ounce jar pesto 1/3 cup grated Parmesan cheese

1. Combine the oil, onion, garlic, and gnocchi in a 6-by-6-by-2-inch pan and put into the air fryer.
2. Bake for 10 minutes, then remove the pan and stir. Return the pan to the air fryer and cook for 8
3. to 13 minutes or until the gnocchi are lightly browned and crisp.
4. Remove the pan from the air fryer. Stir in the pesto and Parmesan cheese, and serve immediately

Gnocchi is pronounced”nyukee. They are little oval dumplings about 1 inch long with ridges on one side. They can be fried, baked, or boiled.

English Muffin Tuna Sandwiches

Cook Time: 5 minutes; Serves 4;Prep Time 8 minutes;

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1(6-ounce) can chunk light tuna, drained; 1/4 cup mayonnaise 2 tablespoons mustard 1 tablespoon lemon juice 2 green onions, minced 3 English muffins, split with a fork 3 tablespoons softened butter 6 thin slices provolone or Muenster cheese

1. In a small bowl, combine the tuna, mayonnaise, mustard, lemon juice, and green onions.
2. Butter the cut side of the English muffins. Grill butter-side up in the air fryer for 2 to 4 minutes or until light golden brown. Remove the muffins from the air fryer basket.
3. Top each muffin with one slice of cheese and return to the air fryer. Grill for 2 to 4 minutes or until the cheese melts and starts to brown.
4 Remove the muffins from the air fryer, top with the tuna mixture, and serve. Ingredient tip: If you’re concerned about sustainability, opt for pole-caught tuna

Tuna Zucchini Melts

Cook Time 10 minutes; Serves 4;Prep Time: 15 minutes;

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4 corn tortillas; 3 tablespoons softened butter; 1(6-ounce) can chunk light tuna, drained 1 cup shredded zucchini, drained by squeezing in a kitchen towel 1/3 cup mayonnaise 2 tablespoons mustard ; 1 cup shredded Cheddar or Colby cheese

1. Spread the tortillas with the softened butter. Place in the air fryer basket and grill for 2 to 3 minutes or until the tortillas are crisp. Remove from basket and set aside
2. In a medium bowl, combine the tuna, zucchini mayonnaise, and mustard, and mix well
3. Divide the tuna mixture among the toasted tortillas. Top each with some of the shredded cheese.
4. Grill in the air fryer for 2 to 4 minutes or until the tuna mixture is hot, and the cheese melts and starts to brown. Serve.

Ingredient tip: You can find tuna canned in water or in oil in most grocery stores. The oil canned tuna has a better flavor, but the water- canned variety is lower in calories. Choose chunk light tuna for the best flavor and texture.

Shrimp and Grilled Cheese Sandwiches

PREP TIME: 10 MINUTES / COOK TIME: 5 MINUTES / SERVES 4 400°F GRILL FAST

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The air fryer lets you make grilled cheese without having to flip the sandwiches while they cook, or hover over the stove babysitting them. Use your favorite cheese in this easy recipe.

 1 1/4 cups shredded Colby, Cheddar, or Havarti cheese; 1 (6-ounce) can tiny shrimp, drained; 3 tablespoons mayonnaise; 2 tablespoons minced green onion; 4 slices whole grain or whole-wheat bread; 2 tablespoons softened butter

1. In a medium bowl, combine the cheese, shrimp, mayonnaise, and green onion, and mix well.
2. Spread this mixture on two of the slices of bread. Top with the other slices of bread to make two sandwiches. Spread the sandwiches lightly with butter.
3. Grill in the air fryer for 5 to 7 minutes or until the bread is browned and crisp and the cheese is melted. Cut in half and serve warm.

Shrimp Croquettes

PREP TIME: 12 MINUTES / COOK TIME: 8 MINUTES / SERVES 3 TO 4 390°F FRY

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Croquettes are made with finely chopped meat mixed with bread crumbs and eggs, then formed into little balls or patties and deep-fried. With the air fryer you can make the guilt-free version of this decadent dish.

2/3 pound cooked shrimp, shelled and deveined; 1 1/2 cups bread crumbs, divided; 1 egg, beaten; 2 tablespoon lemon juice; 2 green onions, finely chopped; 1/2 teaspoon dried basil; Pinch salt; Freshly ground black pepper; 2 tablespoons olive oil

1. Finely chop the shrimp. Take about r tablespoon of the finely chopped shrimp and chop it further until it’s almost a paste. Set aside.
2. In a medium bowl, combine 1/2 cup of the bread crumbs with the egg and lemon juice. Let stand for 5 minutes.
3. Stir the shrimp, green onions, basil, salt, and pepper into the bread crumb mixture.
4. Combine the remaining r cup of bread crumbs with the olive oil on a shallow plate; mix well.
5. Form the shrimp mixture into 1 1/2-inch round balls and press firmly with your hands. Roll in the bread crumb mixture to coat.
6. Air-fry the little croquettes in batches for 6 to 8 minutes or until they are brown and crisp. Serve with cocktail sauce for dipping, if desired.

Ingredient tip: To devein shrimp, make a shallow cut along the back of each shrimp to expose the dark vein. Take it out with the tip of a knife or wash it out under cool running water.

Dutch Pancake with Shrimp Salsa

PREP TIME: 5 MINUTES / COOK TIME: 10 MINUTES / SERVES 4 390°F BAKE FAST

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A Dutch pancake doesn’t have to be sweet! This savory version satisfies for lunch, especially when you top it with a mixture of spicy salsa and tender shrimp. Moving quickly through the first few recipe steps is key to perfecting this dish.

– 1 tablespoon plus 2 teaspoons butter -3 eggs -1/2 cup flour -1/2 cup milk -1/8 teaspoon salt -1 cup salsa -1 cup frozen fully cooked small shrimp, thawed

1. Preheat the air fryer with a 6-by-6-by-2-inch pan in the basket. Add the butter and heat until it melts.
2. Quickly combine the eggs, flour, milk, and salt in a medium bowl and beat well with an eggbeater until well mixed and frothy.
3. Carefully remove the basket with the pan from the air fryer and tilt so the butter covers the bottom of the pan. Immediately pour the batter into the hot pan and put it back in the fryer.
4. Bake for 12 to 16 minutes or until the pancake is puffed and golden brown.
5. Stir together the salsa and shrimp and top the pancake with this mixture. Cooking tip: It’s easy to thaw frozen My cooked shrimp. Just put them in a colander and run cold water over the shrimp for a few minutes. Drain the shrimp, pat dry, and it’s ready to use.

Steamed Scallops with Dill

PREP TIME: 5 MINUTES / COOK TIME: 4 MINUTES / SERVES 4 390°F STEAM

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This recipe makes for an elegant—and quick—lunch. Or increase the number of scallops and prepare it for dinner. The scallops release liquid as they heat, which goes into the pan below the basket and steams the fish. Serve on toast points or over rice.

– 1 pound sea scallops- 1 tablespoon lemon juice -2 teaspoons olive oil -1 teaspoon dried dill -Pinch salt – Freshly ground black pepper

1. Check the scallops for a small muscle attached to the side, and pull it off and discard it.
2. Toss the scallops with the lemon juice, olive oil, dill, salt, and pepper. Put into the air fryer basket.
3. Steam for 4 to 5 minutes, tossing the basket once during cooking time, until the scallops are just firm when tested with your finger. The internal temperature should be 145°F at minimum.

Ingredient tip: There are two kinds of scallops—bay scallops and sea scallops. They are very different sizes; one is tiny, and the other large. Here’s an easy way to remember which is which: Bay scallops are smaller, because a bay is smaller than the sea.

Chicken Pita Sandwiches

PREP TIME: 10 MINUTES / COOK TIME: 10 MINUTES / SERVES 4 380°F BAKE FAMILY FAVORITE

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Pita bread makes wonderful sandwiches, but if you’ve only used cold fillings for these little pockets, you’re in for a treat. Here, chicken, onion, and bell peppers are cooked until tender then tucked into pitas with fresh veggies and dressing

-2 boneless, skinless chicken breasts, cut into -1-inch cubes-1 small red onion, sliced -1 red bell pepper, sliced -1/2 cup Italian salad dressing, divided -1/2 teaspoon dried thyme -4 pita pockets, split – 2 cups torn butter lettuce -1c up chopped cherry tomatoes

1. Place the thicken, onion, and bell pepper in the air fryer basket. Drizzle with i tablespoon of the Italian salad dressing, add the thyme, and toss.
2. Bake for 9 to 11 minutes or until the chicken is 165°F on a food thermometer, tossing once during cooking time.
3. Transfer the chicken and vegetables to a bowl and toss with the remaining salad dressing.
4. Assemble sandwiches with the pita pockets, butter lettuce, and cherry tomatoes.

Chicken a la King

PREP TIME: lo MINUTES / COOK TIME: 17 MINUTES / SERVES 4 350°F ROAST FAMILY FAVORITE
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Chicken a la King is another dinner classic, but that doesn’t mean you can’t enjoy it for lunch. Tender chicken is cooked in a white sauce, and then the whole thing is served with crusty bread.

-2 boneless, skinless chicken breasts, cut into -1-inch cubes -8 button mushrooms, sliced -1 red bell pepper, chopped -1 tablespoon olive oil -1 (10-ounce) package refrigerated Alfredo sauce -1/2 teaspoon dried thyme -6 slices French bread -2 tablespoons softened butter

1. Place the chicken, mushrooms, and bell pepper in the air fryer basket. Drizzle with the olive oil and toss to coat.
2. Roast for 10 to 15 minutes or until the chicken is 165°F on a food thermometer, tossing the food once during cooking time.
3. Remove the chicken and vegetables to a 6-inch metal bowl and stir in the Alfredo sauce and thyme. Return to the air fryer and cook for 3 to 4 minutes or until hot.
4. Meanwhile, spread the French bread slices with the butter. When the chicken is done, remove the pan from the basket and add the bread, butter-side up. Toast for 2 to 4 minutes or until light golden brown.
5. Place the toast on a serving plate and top with the chicken.

Sweet and Hot Bacon and Bell Pepper Sandwiches

PREP TIME: 15 MINUTES / COOK TIME: 7 MINUTES / SERVES 4 350°F GRILL FAMILY FAVORITE

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Precooked bacon, which you can find in the meat section of the supermarket, is a great convenience food that works beautifully in the air fryer. Because it is completely cooked, it only needs to be heated. And it releases much less fat than raw bacon, so the air fryer will not smoke.

-1/3 A cup spicy barbecue sauce -2 tablespoons honey -8 slices precooked bacon, cut into thirds -1 red bell pepper, sliced -1 yellow bell pepper, sliced -3 pita pockets, cut in half – 1 1/4 cups torn butter lettuce leaves -2 tomatoes, sliced

1. In a small bowl, combine the barbecue sauce and the honey. Brush this mixture lightly onto the bacon slices and the red and yellow pepper slices.
2. Put the peppers into the air fryer basket and grill for 4 minutes. Then shake the basket, add the bacon, and grill for 2 minutes or until the bacon is browned and the peppers are tender.
3. Fill the pita halves with the bacon, peppers, any remaining barbecue sauce, lettuce, and tomatoes, and serve immediately.

Substitution tip: You can use Canadian bacon instead of precooked bacon. Cut each slice of Canadian bacon into three pieces and cook as directed in the recipe.

APPETIZERS

• Steamed Pot Stickers
• Beef and Mango Skewers
• Curried Sweet Potato Fries
• Spicy Kale Chips With Yogurt Sauce
• Phyllo Artichoke Triangles
• Spinach Dip With Bread Knots
• Arancini
• Pesto Bruschetta
• Fried Tortellini With Spicy Dipping Sauce
• Shrimp Toast
• Bacon Tater Tots
• Hash Brown Bruschetta
• Waffle Fry Poutine
• Crispy Beef Cubes
• Buffalo Chicken Bites
• Sweet and Hot Chicken Wings

Steamed Pot Stickers

PREP TIME: 20 MINUTES
COOK TIME: 10 MINUTES
MAKES 30 POT STICKERS
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Pot stickers are little Chinese dumplings that you can fill with anything you want, although you’ll typically find meat or veggies tucked inside. To make these vegetarian appetizers, look for wonton wrappers in the produce section of your supermarket.
1/2 cup finely chopped cabbage
1/4 cup finely chopped red bell pepper
2 green onions, finely chopped
1 egg, beaten
2 tablespoons cocktail sauce
2 teaspoons low-sodium soy sauce
30 wonton wrappers
3 tablespoons water, plus more for brushing the wrappers
1. In a small bowl, combine the cabbage, pepper, green onions, egg, cocktail sauce, and soy sauce, and mix well.
2. Put about 1 teaspoon of the mixture in the center of each wonton wrapper. Fold the wrapper in half, covering the filling; dampen the edges with water, and seal. You can crimp the edges of the wrapper with your fingers so they look like the pot stickers you get in restaurants. Brush them With water.
3. Put 3 tablespoons water in the pan under the air fryer basket. Cook the pot stickers in 2 batches for 9 to 10 minutes or until the pot stickers are hot and the bottoms are lightly browned.
Substitution Tip: Use other vegetables in this recipe, such as corn, baby peas,
or chopped zucchini or summer squash. You could also add leftover cooked meat
such as pork or chicken, finely chopped.

Beef and Mango Skewers

PREP TIME: 10 MINUTES
COOK TIME: 5 MINUTES
SERVES 4

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390°F GRILL

FAST, GLUTEN-FREE

Any kabob or skewered food cooks beautifully in the air fryer. The meat cooks up
tender with a slight crust, and the fruit becomes caramelized and soft.

3/4 pound beef sirloin tip, cut into 1—inch cubes
2 tablespoons balsamic Vinegar
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon dried marj oram
Pinch salt
Freshly ground black pepper
1 mango

1. Put the beef cubes in a medium bowl and add the balsamic Vinegar,
olive oil, honey, marjoram, salt, and pepper. Mix well, then massage
the marinade into the beef with your hands. Set aside.

2. To prepare the mango, stand it on end and cut the skin off, using a sharp knife. Then carefully cut around the oval pit to remove the flesh. Cut the
mango into 1-inch cubes.

3. Thread metal skewers alternating with three beef cubes and two mango cubes.

4. Grill the skewers in the air fryer basket for 4 to 7 minutes or until the beef is browned and at least 145°F.

Substitution tip: You can substitute peaches or nectarines for the mango in
this recipe if you can’t find a ripe mango. When gently pressed, any ripe stone
fruit will give slightly and smell sweet.

Curried Sweet Potato Fries

PREP TIME: 5 MINUTES
COOK TIME: 8 TO 12 MINUTES
SERVES 4

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39 o°F BAKE
FAST, FAMILY FAVORITE, GLUTEN-FREE

If you’ve never tried sweet potato fries, they may become your new favorite! The potatoes are crisp and tender, and when coated with butter and curry powder, they take on an irresistible flavor, especially when served with this creamy dip.

1/2 cup sour cream
1/2 cup mango chutney
3 teaspoons curry powder, divided
4 cups frozen sweet potato fries
1 tablespoon olive oil
Pinch salt
Freshly ground black pepper

1. In a small bowl, combine sour cream, chutney, and 11/2 teaspoons of the curry powder. Mix well and set aside.

2. Put the sweet potatoes in a medium bowl. Drizzle with the olive oil and sprinkle with remaining 11/2 teaspoons curry powder, salt, and pepper.

3. Put the potatoes in the air fryer basket. Cook for 8 to 12 minutes or until crisp, hot, and golden brown, shaking the basket once during cooking time.
4. Place the fries in a sewing basket and serve with the chutney dip.
Substitution Tip: You can use fresh sweet potatoes in place of the frozen precut fries. Use one or two sweet potatoes, peel them and cut into 1-3-ich thick strips using a sharp knife or mandoline. Use as directed in the recipe, but you will need to increase the cooking time.

Spicy Kale Chips With Yogurt Sauce

PREP TIME: 10 MINUTES / COOK TIME: 5 MINUTES / SERVES 4

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390°F FRY
FAST, FAMILY FAVORITE, VEGETARIAN, GLUTEN-FREE

Chips made from kale are unusual, delicious, and very good for you. This sturdy
leafy green actually fries very well, considering it’s high in water content. The
spicy dipping sauce pairs perfectly with the crisp chips.
1 cup Greek yogurt
3 tablespoons lemon juice
2 tablespoons honey mustard
1/2 teaspoon dried oregano
1 bunch curly kale
2 tablespoons olive oil
1/2 teaspoon salt
1/3 teaspoon pepper

1. In a small bowl, combine the yogurt, lemon juice, honey mustard, and oregano, and set aside.
2. Remove the stems and ribs from the kale With a sharp knife. Cut the leaves into 2— to 3—inch pieces.
3. Toss the kale with olive oil, salt, and pepper. Massage the oil into the leaves with your hands.
4. Air-fry the kale in batches until crisp, about 5 minutes, shaking the basket once during cooking time. Serve With the yogurt sauce.

Ingredient tip: Kale comes in several different varieties. Tuscan (also known as dinosaur or lacinato) kale is the sturdiest and makes excellent chips. Curly kale, the variety most widely found in grocery stores, can become slightly frizzy when cooked in the air fryer, but is still delicious.

Phyllo Artichoke Triangles

PREP TIME: 15 MINUTES / COOK TIME: 9 MINUTES / MAKES 18 TRIANGLES

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4o 0°F BAKE
VEGETARIAN

A creamy filling is wrapped in crisp phyllo dough, then baked until brown and
crunchy. Your guests will love this classic. If you want more spice, make this
recipe with marinated artichoke hearts.

1/4 cup ricotta cheese
1 egg white
1/3 cup minced drained artichoke hearts
3 tablespoons grated mozzarella cheese
1/2 teaspoon dried thyme
6 sheets frozen phyllo dough, thawed
2 tablespoons melted butter

1. In a small bowl, combine ricotta cheese, egg white, artichoke hearts, mozzarella cheese, and thyme, and mix well.
2. Cover the phyllo dough with a damp kitchen towel while you work so it doesn’t dry out. Using one sheet at a time, place on the work surface and cut into thirds lengthwise.

3. Put about 11/2 teaspoons of the filling on each strip at the base. Fold the bottom right-hand tip of phyllo over the filling to meet the other side in a triangle, then continue folding in a triangle. Brush each triangle with butter to seal the edges. Repeat With remaining phyllo dough and filling.
4. Bake, 6 at a time, for about 3 to 4 minutes or until the phyllo is golden brown and crisp.
Substitution tip: You can use anything in this filling in place of the artichoke hearts. Try spinach, chopped cooked shrimp, cooked sausage, or keep it vegetarian and use all grated cheese.

Spinach Dip With Bread Knots

PREP TIME: 12 MINUTES / COOK TIME: 16 TO 21 MINUTES / SERVES 6

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320°F BAKE
VEGETARIAN

This wonderful appetizer features a creamy hot spinach dip topped with knots
made out of breadstick dough. To serve, put the pan out on a trivet so your guests
can pull off the bread knots and sop up the dip!

Nonstick cooking spray
1 (8-ounce) package cream cheese, cut into cubes
1/4 cup sour cream
1/2 cup frozen chopped spinach, thawed and drained
1/2 cup grated Swiss cheese
2 green onions, chopped
1/2 (ll—ounce) can refrigerated breadstick dough
2 tablespoons melted butter
3 tablespoons grated Parmesan cheese

1. Spray a 6~by~6~by~2~inch pan with nonstick cooking spray.
2. In a medium bowl, combine the cream cheese, sour cream, spinach, Swiss cheese, and green onions, and mix well. Spread into the prepared pan and bake for 8 minutes or until hot.

3. While the dip is baking, unroll six of the breadsticks and cut them in half
crosswise to make 12 pieces.
4. Gently stretch each piece of dough and tie into a loose knot; tuck in the ends.
5. When the dip is hot, remove from the air fryer and carefully place each bread
knot 0n top of the dip, covering the surface of the dip. Brush each knot with
melted butter and sprinkle Parmesan cheese on top.
6. Bake for 8 to 13 minutes or until the bread knots are golden brown and
cooked through.
Ingredient tip: After the dip is done and eaten, you can coat the remaining
breadstick dough pieces in butter and cheese and bake in the air fryer at 300°F
for about half the time recommended on the package. Serve with soup or freeze
them to enjoy later.

Arancini

PREP TIME: 15 MINUTES / COOK TIME: 16 TO 22 MINUTES / MAKES 16 ARANCINI

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4oo°F FRY
FAMILY FAVORITE, VEGETARIAN

Popular in Italy, arancini are little balls of rice that are sometimes stuffed with
cheese or another savory filling and deep fried. You can use leftover risotto to
make this recipe, or use leftover rice from your local Chinese restaurant.

2 cups cooked and cooled rice or leftover risotto
2 eggs, beaten
1 1/2 cups panko bread crumbs, divided
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh basil
16 3/4—inch cubes mozzarella cheese
2 tablespoons olive oil

1. In a medium bowl, combine the rice, eggs, 1/2 cup of the bread
crumbs, Parmesan cheese, and basil. Form this mixture into 16 11/2-
inch balls.
2. Poke a hole in each of the balls with your finger and insert a mozzarella cube.
Form the rice mixture firmly around the cheese.
3. On a shallow plate, combine the remaining 1 cup bread crumbs with the olive
oil and mix well. Roll the rice balls in the bread crumbs to coat.
4. Cook the arancini in batches for 8 to 11 minutes or until golden brown.

Did You Know? In Italy, arancini, also called suppli or rice frittata, are sold on
the street as a snack food. They are made much bigger in that country, about the
size of an orange, and are often formed into a cone shape.

Pesto Bruschetta

PREP TIME: 10 MINUTES / COOK TIME: 4 TO 8 MINUTES / SERVES 4

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350°F BAKE
FAST, VEGETARIAN

A classic Italian sauce, pesto is made with fresh basil, olive oil, garlic, and
Parmesan cheese. Here, the bright and assertive sauce is mixed with fresh
tomatoes and slathered onto warm, crisp cheese bread.

8 slices French bread, 1/2 inch thick
2 tablespoons softened butter
1 cup shredded mozzarella cheese
1/2 cup basil pesto
1 cup chopped grape tomatoes
2 green onions, thinly sliced

1. Spread the bread with the butter and place butter-side up in the air fryer basket. Bake for 3 to 5 minutes or until the bread is light golden brown.
2. Remove the bread from the basket and top each piece with some of the cheese. Return to the basket in batches and bake until the cheese melts, about 1 to 3 minutes.
3. Meanwhile, combine the pesto, tomatoes, and green onions in a small bowl.
4. When the cheese has melted, remove the bread from the air fi’yer and place on
a serving plate. Top each slice with some of the pesto mixture and serve.

Ingredient tip: You can find basil pesto and other types of pesto, including a
sauce made from sun-dried tomatoes, in the refrigerated section or the pasta
aisle of any supermarket.

Fried Tortellini With Spicy Dipping Sauce

PREP TIME: 8 MINUTES / COOK TIME: 20 MINUTES / SERVES 4
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380°F FRY
FAMILY FAVORITE, VEGETARIAN
Did you know that you can fry tortellini to produce a fancy appetizer? Frozen
tortellini can be found in most supermarkets in the freezer section. Serve with a
spicy tomato sauce for dipping.
3/4 cup mayonnaise
2 tablespoons mustard
1 egg
1/2 cup flour
1/2 teaspoon dried oregano
1 1/2 cups bread crumbs
2 tablespoons olive oil
2 cups frozen cheese tortellini
1. In a small bowl, combine the mayonnaise and mustard and mix well. Set aside.
2. In a shallow bowl, beat the egg. In a separate bowl, combine the flour and oregano. In another bowl, combine the bread crumbs and olive oil, and mix well.
3. Drop the tortellini, a few at a time, into the egg, then into the flour, then into
the egg again, and then into the bread crumbs to coat. Put into the air fryer basket, cooking in batches.
4. Air-fry for about 10 minutes, shaking halfway through the cooking time, or
until the tortellini are crisp and golden brown 011 the outside. Serve with the
mayonnaise.
Substitution tip: You can also cook ravioli or even pierogies, which are large
Eastern European dumplings, this way. The ravioli will take about 15 minutes to
cook, and the pierogies about 20 minutes, until hot.

Shrimp Toast

PREP TIME: 15 MINUTES / COOK TIME: 6 TO 12 MINUTES / MAKES 12 TOASTS
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350°F FRY
FAMILY FAVORITE
Shrimp toast is a classic appetizer popular in Chinese restaurants. In the traditional preparation, chopped shrimp is mixed with egg whites and seasonings and spread on toast, then deep-fried until crisp. The air fryer makes this recipe a breeze because you don’t have to mess with hot oil and turning the little toasts as they cook.
3 slices firm white bread
2/3 cup finely chopped peeled and deveined raw shrimp
1 egg white
2 cloves garlic, minced
2 tablespoons cornstarch
1/4 teaspoon ground ginger
Pinch salt
Freshly ground black pepper
2 tablespoons olive oil
1. Cut the crusts from the bread using a sharp knife; crumble the crusts to make bread crumbs. Set aside.
2. In a small bowl, combine the shrimp, egg white, garlic, cornstarch, ginger, salt, and pepper, and mix well.
3. Spread the shrimp mixture evenly on the bread to the edges. With a sharp knife, cut each slice into 4 strips.
4. Mix the bread crumbs with the olive oil and pat onto the shrimp mixture. Place the shrimp toasts in the air fiyer basket in a single layer; you may need to cook in batches.
5. Air-fry for 3 to 6 minutes, until crisp and golden brown.
Substitution tip: Substitute finely minced cooked crabmeat for the shrimp in this recipe, or use ground chicken or ground turkey instead.

Bacon Tater Tots

PREP TIME: 5 MINUTES / COOK TIME: 17 MINUTES / SERVES 4
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4o o°F FRY
FAMILY FAVORITE, GLUTEN-FREE
This recipe is a perfect snack for tailgating before the big game! The combination
of potatoes and bacon with cheese is the ultimate comfort food.
24 frozen tater tots
6 slices precooked bacon
2 tablespoons maple syrup
1 cup shredded Cheddar cheese
1. Put the tater tots in the air fryer basket. Air-fry for 10 minutes,
shaking the basket halfway through the cooking time.
2. Meanwhile, cut the bacon into 1-inch pieces and shred the cheese.
3. Remove the tater tots from the air fryer basket and put into a 6-by-6-by—2—
inch pan. Top with the bacon and drizzle with the maple syrup. Air-fry for 5
minutes or until the tots and bacon are crisp.
4. Top with the cheese and air-fry for 2 minutes or until the cheese is melted.
Ingredient tip: Only use the precooked bacon that doesn’t need refrigeration
for this recipe. If you use regular bacon, it will give ofl too much fat and the tater
tots will end up soggy, not crisp.

Hash Brown Bruschetta

PREP TIME: 7 MINUTES / COOK TIME: 6 TO 8 MINUTES / SERVES 4
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4o o°F FRY
FAST, FAMILY FAVORITE, VEGETARIAN, GLUTEN-FREE
Bruschetta, of Italian origin, is made of crisp toast piled with ingredients such as
chopped tomatoes and herbs. In this recipe, crisp hash brown patties stand in for
the toast. Frozen hash brown patties cook perfectly in the air fryer, with very
little fat!
4 frozen hash brown patties
1 tablespoon olive oil
1/3 cup chopped cherry tomatoes
3 tablespoons diced fresh mozzarella
2 tablespoons grated Parmesan cheese
1 tablespoon balsamic vinegar
1 tablespoon minced fresh basil
1. Place the hash brown patties in the air fryer in a single layer. Air-fry for 6 to 8 minutes or until the potatoes are crisp, hot, and golden brown.
2. Meanwhile, combine the olive oil, tomatoes, mozzarella, Parmesan, vinegar,
and basil in a small bowl.
3. When the potatoes are done, carefully remove from the basket and arrange on
a serving plate. Top with the tomato mixture and serve.
Did You Know? Bruschetta comes from the word that means “to roast over
coals,” and refers to the toasted bread. It has many incarnations, including a
recipe made by simply rubbing the warm little toasts with a cut clove of fresh
garlic.

Waffle Fry Poutine

PREP TIME: 10 MINUTES / COOK TIME: 15 TO 17 MINUTES / SERVES 4
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38 0°F FRY
FAMILY FAVORITE
Poutine is a traditional French Canadian recipe of fries topped with cheese curds
and beef gravy. Of course, cooking it in the air fryer helps cut the calories. Other
healthy upgrades include using grated cheese, chicken gravy, and incorporating
veggies!
2 cups frozen waffle cut fries
2 teaspoons olive oil
1 red bell pepper, chopped
2 green onions, sliced
1 cup shredded Swiss cheese
1/2 cup bottled chicken gravy
1. Toss the waffle fries with olive oil and place in the air fryer basket.
Air-fi’y for 10 to 12 minutes or until the flies are crisp and lightly golden
brown, shaking the basket halfway through the cooking time.
2. Transfer the fries to a 6-by-6-by-2—inch pan and top with the pepper, green
onions, and cheese. Air-fry for 3 minutes until the vegetables are crisp and
tender.
3. Remove the pan from the air fryer and drizzle the gravy over the fries. Air-fi’y
for 2 minutes or until the gravy is hot. Serve immediately.
Substitution tip: You can make this recipe with regular frozen French fries as
well, but those may take a few minutes longer to cook. Use your favorite cheese
in this hearty recipe.

Crispy Beef Cubes

PREP TIME: 10 MINUTES / COOK TIME: 12 TO 16 MINUTES / SERVES 4
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360°F BAKE
FAMILY FAVORITE
Beef cooks beautifully in the air fryer. This unusual method of dipping the beef in
a cheese sauce and rolling it in bread crumbs makes a crisp little mouthful with
tender and juicy insides.
1 pound sirloin tip, cut into 1-inch cubes
1 cup cheese pasta sauce (fi‘om a 16-ounce jar)
11/2 cups soft bread crumbs
2 tablespoons olive oil
1/2 teaspoon dried marjoram
1. In a medium bowl, toss the beef With the pasta sauce to coat.
2. In a shallow bowl, combine the bread crumbs, oil, and marjoram, and mix
well. Drop the beef cubes, one at a time, into the bread crumb mixture to coat
thoroughly.
3. Cook the beef in two batches for 6 to 8 minutes, shaking the basket once during cooking time, until the beef is at least 145°F and the outside is crisp and brown. Serve with toothpicks or little forks.
Cooking tip: You can use the remaining pasta sauce to make a quick lunch. Just cook a cup or two of pasta while you heat the sauce in a saucepan. Combine and enjoy.

Buffalo Chicken Bites

PREP TIME: 10 MINUTES / COOK TIME: 14 TO 18 MINUTES / SERVES 4
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35 o°F FRY
FAMILY FAVORITE
These little bites are packed full of flavor. The tender chicken is enveloped in a
spicy sauce, then coated with crisp bread crumbs. A cool dipping sauce provides
the perfect accompaniment.
2/3 cup sour cream
1/4 cup creamy blue cheese salad dressing
1/4 cup crumbled blue cheese
1 celery stalk, finely chopped
1 pound chicken tenders, cut into thirds crosswise
3 tablespoons Buffalo chicken wing sauce
1 cup panko bread crumbs
2 tablespoons olive oil
1. In a small bowl, combine the sour cream, salad dressing, blue cheese, and celery, and set aside.
2. In a medium bowl, combine the chicken pieces and Buffalo Wing sauce and
stir to coat. Let sit while you get the bread crumbs ready.
3. Combine the bread crumbs and olive oil on a plate and mix.
4. Coat the chicken pieces in the breadcrumb mixture, patting each piece so the
crumbs adhere.
5. Air-fry in batches for 7 to 9 minutes, shaking the basket once until the
chicken is cooked to 165°F and is golden brown. Serve with the blue cheese
sauce 011 the side.
Did You Know? Buffalo chicken wings were first invented in the Anchor Bar in
Buffalo, New York, when the owner needed to serve a lot of appetizers in a hurry.
They became an immediate hit and the flavor—a combination of a spicy hot
sauce with cool blue cheese—is now a classic.

Sweet and Hot Chicken Wings

PREP TIME: 5 MINUTES / COOK TIME: 25 MINUTES / MAKES 16 WINGS
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390°F BAKE
FAMILY FAVORITE
Chicken wings make a great appetizer during a big game or when you’re grilling
outside. The air fryer makes the wings crispy and tender, and the sweet and hot
sauce provides the perfect finishing touch.
8 chicken wings
1 tablespoon olive oil
1/3 cup brown sugar
2 tablespoons honey
1/3 cup apple cider vinegar
2 cloves garlic, minced
1/2 teaspoon dried red pepper flakes
1/4 teaspoon salt
1. Cut each chicken Wing into three pieces. You’ll have one large piece, one medium piece, and one small end. Discard the small end or save it for stock.
2. In a medium bowl, toss the Wings with the oil. Transfer to the air fryer basket and cook for 20 minutes, shaking the basket twice while cooking.
3. Meanwhile, in a small bowl, combine the sugar, honey, vinegar, red pepper flakes, and salt, and whisk until combined.
4. Remove the Wings from the air fryer basket and put into a 6—by—6-by—2-inch pan. Pour the sauce over the Wings and toss.
5. Return to the air fiyer and cook for 5 minutes or until the wings are glazed.
Ingredient tip: You can sometimes buy “chicken drummettes” in the meat
section. They are made from the meaty part of the chicken wing. If you want to
use those instead of the cut-up whole wings, use about 10 in this recipe.

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