Showing posts with label air fryer meals. Show all posts
Showing posts with label air fryer meals. Show all posts

5.09.2022

The Best Air Fryer Recipes | What's for Dinner?

6:24 AM 0 Comments


 I hope you had a wonderful Mother's Day weekend! I'm sharing 4 excellent and easy air fryer recipes in today's What's for Dinner video. 


I've grown to love my air fryer even more over time. The key with the air fryer is this: you need some good recipes in order to regularly use it. I've been experimenting with a lot this spring and am sharing four easy, yet delicious recipes for you in today's video. This is the air fryer I use. You can also find them in abundance on Williams Sonoma. 


Air Fryer Coconut Shrimp with Apricot Cider Sauce

Coconut shrimp is one of my favorite things to order at restaurants. This air fryer version is healthier than the deep fried versions and the apricot cider sauce is so easy to make. 

Air Fryer Coconut Shrimp with Apricot Cider Sauce

Air Fryer Coconut Shrimp with Apricot Cider Sauce

Yield: 4 - 6

Ingredients

Coconut Shrimp
  • 1 lb uncooked large shrimp, peeled and deveined
  • 1 cup sweetened shredded coconut
  • 1/4 cup panko bread crumbs
  • 2 large egg whites
  • pinch of salt and pepper
  • 1/4 cup flour
Apricot Cider Sauce
  • 1/3 cup apricot jam
  • 1 Tbs cider vinegar
  • Dash crushed red pepper flakes

Instructions

  1. Preheat air fryer to 375°. In a small bowl, mix together the apricot jam, cider vinegar, and red pepper flakes. Set aside.
  2. Set up three shallow bowls. In the first one, place the flour. In the second bowl, place the egg whites, salt and pepper. In the third bowl, mix the coconut and bread crumbs. Dip each shrimp in flour, then egg white mixture, and finally in coconut mixture.
  3. Place shrimp in a single layer on greased tray in air fryer basket. If your air fryer has a "shrimp" option, use that to cook the shrimp, flipping shrimp over half way through when the air fryer tells you to "shake" the basket. If not, cook the shrimp for 4 minutes, then turn over and continue cooking until coconut is lightly browned and shrimp turn pink, about 4 more minutes.
  4. If you make 1 lb of shrimp you will need to cook them in two batches as most air fryers only take around 1/2 lb at a time.
  5. Serve shrimp with dipping sauce. Enjoy!
Air Fryer Taco Pasties 
This delicious taco biscuits would make a great packed lunch or picnic. They are delicious with a side salad and would be great with salsa too! 
Air Fryer Taco Pasties

Air Fryer Taco Pasties

Yield: 8

Ingredients

  • 1 lb ground beef
  • 1/2 cup chopped onion
  • 3 Tbs taco seasoning (or one envelope)
  • 2 tubes refrigerated biscuits
  • 2 cups shredded cheddar cheese
  • 2 scallions, chopped

Instructions

  1. In a large skillet, cook beef and onion over medium heat until browned, about 5-7 minutes, breaking into crumbles. Drain the fat. Add taco seasoning, and scallions and stir. Allow the mixture to cool slightly.
  2. Preheat air fryer to 350°. Flatten half the biscuits into 4 inch circles. Place 1/4 cup meat mixture onto each biscuit circle and then sprinkle each with 1/4 cup cheese. Flatten remaining biscuits; place over filling and pinch edges to seal tightly. Grease the basket in your air fryer. In batches, place puffs in a single layer in greased air fryer. Cook until golden brown, 12-15 minutes.
Air Fryer Apricot Glazed Salmon
This is the easiest way to make salmon and the glaze is superb! 

Air Fryer Apricot Glazed Salmon

Air Fryer Apricot Glazed Salmon

Yield: 4

Ingredients

  • 4 salmon filets
  • 1/2 cup apricot preserves
  • 2 Tbs soy sauce
  • 1 tsp garlic powder
  • chopped scallions for garnish

Instructions

  1. Preheat your air fryer to 400 degrees.
  2. Mix the apricot preserves, soy sauce, and garlic powder together. Brush over the salmon.
  3. Grease the basket of the air fryer by spraying it with cooking spray. Place the salmon, skin side down in the air fryer. Press the "fish" setting and allow to cook accordingly. If you do not have a fish setting, you will cook the salmon for around 7 - 9 minutes at 400 degrees F.
  4. Heat the remaining glaze over low heat and pour on top of the cooked salmon for extra sauce, if desired. Top with chopped scallions. Enjoy!
Creamy Pasta with Air Fryer Scallops
Cooking scallops in the air fryer is so easy and they come out perfectly every time. 

Creamy Pasta with Air Fryer Scallops

Creamy Pasta with Air Fryer Scallops

Yield: 6

Ingredients

  • 1 lb scallops
  • 1 tsp paprika
  • 2 tsp lemon pepper seasoning
  • 16 oz angel hair pasta
  • 1/4 cup melted butter
  • 1/4 cup chopped parsley
  • 1/4 cup heavy cream
  • juice from one lemon
  • zest from one lemon
  • salt and pepper to taste

Instructions

  1. Pat the scallops with a paper towel to remove all moisture.
  2. Preheat the air fryer to 400 degrees F
  3. Season the scallops with paprika and lemon pepper seasonings.
  4. Spray the basket of the air fryer with cooking spray.
  5. Cook scallops at 400 degrees F for 6 minutes, flipping them half way through.
  6. Meanwhile boil the angel hair pasta according to the package directions. Drain.
  7. Pour the melted butter on top of pasta. Stir. Add chopped parsley, lemon juice, heavy cream, zest from lemon, and salt and pepper to taste. Stir until all ingredients are fully combined and pasta is creamy. Top with air fried scallops. Serve with extra chopped parsley as garnish. Enjoy.







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Comment of the Week

Katie writes, "Hi Jennifer, I am so glad I found your blog and videos! You have really inspired some fabulous changes in my life - thank you!

Question: Have you ever had to deal with picky eating in your home? Your meals look delicious and my goal is to meal plan and cook better for my family. But I'm struggling with being trapped into cooking separate meals altogether for my 5 year old son while my husband and I eat the healthy meal I cooked. (We also have a baby who is only on purees.) Further, I homeschool, so this goes for all 3 meals plus the constant battle against snacking. My son's food likes have gone from 100 to 10 over the last year and I have no idea why! Any tips on handling picky eating while trying to meal prep efficiently? I exhaust myself coming up with "creative" ways for him to eat better and it consumes so much of my day!"

Hi Katie, you are not alone! I know many parents who struggle with this problem. I always offer my children exactly what we adults are having. In addition to the meal offered, I also give them a few extra sides like mandarin oranges, toast with butter, sliced apple, cheese, or cucumber with salt. If they are unsure about the meal, they will always try a few bites at least and then eat some of the sides and feel full. Of course, I can't give nutrition advice, but that is how we have handled this issue when it comes up in the past. But I find that by persisting and offering the "adult meal" they become accustomed to that kind of food. I hope that helps! 


I hope you enjoyed today's Air Fryer recipe video. If you have an air fryer, please let us know what your favorite recipes are. See you soon! Love, Jennifer 

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10.29.2020

What's for Dinner? Delicious Fall Meals from our Meal Plan | Family of 6

7:04 AM 1 Comments

 


Welcome to a new Dinners of the Week video on The Daily Connoisseur. I'm sharing the highlights from our meal plan for the past two weeks in today's video.

 

 You can find the printable recipes down below. I hope today's post gives you some great ideas for your family. 


BBQ Lime Cod with Coconut Rice 


This recipe was given to me by my neighbor who is an excellent cook. Her family is from Mexico and one afternoon she told me about this marinade her family love to put on fish that she has enjoyed since childhood. She explained that it was a combination of BBQ sauce, mayonnaise, and lime juice. I thought it sounded like an odd combination but she assured me it was delicious. They like this over fish and shrimp. My neighbor couldn't give me the exact recipe because she cooks from intuition, so I came up with my own, and it turned out so good. She was right!

Print

BBQ Lime Cod with Coconut Rice

This unusual marinade is delightful. You should try it!

Ingredients

BBQ Lime Cod
  • 1 cup bbq sauce
  • 1/4 cup mayonnaise
  • juice of one lime
  • 1 1/2 - 2 lbs of cod
  • salt and pepper to taste
Coconut Rice
  • 4 rice cooker cups of white rice 
  • (a rice cooker cup is around 3/4 cup)
  • One 14 oz can of coconut milk
  • water
  • shredded coconut

Instructions

BBQ Lime Cod
  1. Mix the bbq sauce, mayonnaise, and the juice of one lime together. Season the fish with salt and pepper to taste. Brush the marinade on the fish and allow to marinate for 20 minutes to one hour. Bake in a preheated oven at 400 degrees F for 20 minutes or until the fish is cooked through. Finish off under the broiler for 2 minutes, if desired. Serve with coconut rice and steamed vegetables. 
Coconut Rice (rice cooker)
  1. Place 4 rice cooker cups of rice in a rice cooker. Add one can of coconut milk and add water until the four cup line is met in your rice cooker. Cook until done. Meanwhile, toast the shredded coconut in a hot pan until browned. When the rice is cooked, serve with shredded coconut on top. 
Created using The Recipes Generator


Chicken Pot Pie


I regularly make chicken pot pie during the fall and winter seasons. I've made this for you before on the channel as a freezer meal. Today I show you how I make one batch for dinner tonight and enough to freeze for a future meal. This time I use pre-made puff pastry, which is delicious and makes the pie easy to construct on a busy weeknight. 


Print

Chicken Pot Pie

Yield: Makes one pie and enough for one extra freezer meal

Ingredients

  • 1 Tbs extra virgin olive oil
  • 1 large onion, chopped
  • chopped carrots and celery (2- 3 cups total) 
  • 4 large chicken breasts
  • chicken broth
  • Season-all or other favorite seasoning
  • 1/2 cup butter
  • 1/2 cup flour
  • 3 to 4 cups reserved chicken broth 
  • chicken bouillon (optional) 
  • puff pastry 

Instructions

  1. Place the chicken in the slow cooker and pour chicken broth until covered. Cook on low for 8 hours. When the chicken is cooked, remove from the slow cooker (reserving the broth). Place the chicken in the Kitchen Aid mixer and beat until shredded. Meanwhile, brown the chopped onion, celery, and carrot in olive oil in a hot pan on medium heat until the vegetables are softened and browned. In large stock pot, melt the butter. Add the flour to create a roux and cook until the flour is incorporated in the butter and the floury taste has cooked off. Add 3 to 4 cups of chicken broth from the slow cooker (add bouillon, if desired for extra flavor).  Cook until a thick sauce forms. Add the cooked vegetables and shredded chicken. Season with salt and pepper or your favorite seasoning (I like to use Season-All). Add  half to a greased casserole or pie dish. Roll out a thawed puff pastry on a floured board. Place the pastry on top of the pie filling. Cut slits into the top of the pie and brush with egg wash. Cook at 350 degrees F for 30 minutes, or until the pastry is browned. Take the other half of the chicken filling and freeze for a future occasion. Enjoy. 
Created using The Recipes Generator

Spaghetti Bolognese


This is my mother's spaghetti bolognese recipe... and my mom is the best cook ever. She cooks from intuition too so I've had to guess at the exact elements of this recipe to make it just like hers. It's not quite as good as hers, but she approves. The kids love this dish especially, and it's great served with garlic bread and a side salad. The plate featured in this photo is Spode Woodland china DCHOL10 for 10% off (some exclusions apply).


Print

Spaghetti Bolognese

Ingredients

  • 1 Tbs extra virgin olive oil
  • 1 large onion, chopped
  • 3 to 4 cloves of garlic, crushed
  • 1 lb ground beef
  • salt and pepper to taste or 1 tsp Morton's Season- All
  • 1 28oz can of whole tomatoes (San Marzano are my favorite)
  • 1 15oz can of tomato sauce 
  • 1 Tbs Italian herbs
  • Parmesan cheese 
  • one package spaghetti or angel hair pasta

Instructions

  1. Cook onion in oil until browned. Add the garlic and cook for one to two minutes. Add the ground beef and cook until brown. Drain the fat and return to pan. Season the beef with salt and pepper or your favorite seasoning. Add canned tomatoes and sauce to the pan. Add Italian herbs and simmer for a minimum of 30 minutes. Add a half a cup of water if the sauce cooks down too much.  Cook pasta according to directions on the package. Drain. Add the pasta to the sauce. Serve with shredded parmesan cheese. 
Created using The Recipes Generator

Air Fryer Fish Tacos 


This was my first time making fish tacos with the air fryer. And while I messed up the order of the fish batter, they still turned out great! I highly recommend these delicious fish tacos. I looked up the recipe on how to fry fish from the air fryer handbook that came with my machine. I added the taco seasoning to the flour to make this more appropriate for tacos. 

Please note that all air fryers are different. Please follow the instructions on your air fryer. I have the Cosori model in white. 




Print

Air Fryer Fish Tacos

Ingredients

  • 1 lb cod cut into 1 inch chunks.
  • 1/4 cup all-purpose flour
  • 1 Tbs taco seasoning
  • 2 eggs, beaten
  • 2 cups panko bread crumbs
  • non-stick cooking spray
  • corn tortillas
  • 2 limes, cut into wedges
  • shredded cabbage
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • juice from one lime
  • 1 tsp garlic powder
  • salt and pepper

Instructions

  1. Please note: All air fryers are different. Please follow the instructions for your air fryer. I have the Cosori air fryer.Mix the flour and taco seasoning in a bowl. Coat each piece of fish in the flour mixture, then dip in the beaten eggs, and roll in the breadcrumbs. Preheat your air fryer to 350 degrees F and press start. Spray the fish on both sides with the cooking spray. Place into the basket of the air fryer. Select frozen foods and place cook time at 6 minutes. Press start. Shake the basket halfway through cooking. Meanwhile, mix the sour cream, mayonnaise and lime juice together. Season with salt and pepper. Fry the corn tortillas lightly in vegetable oil in a frying pan. Top with the air-fried fish. Top with shredded lettuce and the sour cream sauce. 
Created using The Recipes Generator

Taco Pizza


While we are on the subject of tacos, why not take it a step further and make a taco pizza? :)  This recipe is from All the King's Morsels and rather than create a recipe card for you here, I am going to link to the original recipe. Kristen's food blog is so good, you should check out the rest of her recipes too. I altered the recipe slightly to use what I had on hand. 

Carne Asada Burritos 

I guess we were all feeling like Mexican food this week! The last meal featured here is carne asada burritos. I am not providing a recipe card here because I do not have a carne asada marinade to share with you. We buy our carne asada steak already prepared from Trader Joe's. Ben grills it on the BBQ and slices it into thin strips. I fry the floured tortillas until crispy. We top with the steak, homemade guacamole, salsa, shredded lettuce, and cheese. I served this with a side of steamed corn, served with butter and season-all. 

I hope you enjoyed the dinners this week. If you make any of the meals, please come back and let us know how you enjoyed them. 

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Comment of the Week

Jessica writes, "What a wonderful post Jennifer. I loved hearing your 'behind the scenes' thought process in regards to all the aesthetic decisions. A beautifully laid table truly marks a special occasion, and makes it all the more memorable to those who share in it. I had never thought of using bay leaves in place of more conventional flowers and greenery, but you have inspired me! I placed a large vase full of leafy rosemary on the dinner table last night and received many a comment on the attractive aroma the arrangement gave off. Thank you for reminding me that where there is a creative will, there is always a way!" - Jessica

Hi Jessica, 

When the roses are not in bloom, I certainly miss them, but it's fun getting creative with unconventional choices like the bay leaves. I like to use rosemary and lemon verbena too. Any green tree or shrub with interesting leaves would work. If you do a similar arrangement, let us know how it goes! 


Thank you for watching today's video. I hope you enjoyed seeing our meals of the week. Let us know what recipes you have been enjoying lately. If you've made any of the recipes from my videos please let us know how they turn out. I look forward to hearing from you! 


*NEW* Join The Chic Society on YouTube and become a member of The Daily Connoisseur.

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