[2016] The Complete Air Fryer Cookbook: Amazingly Easy Recipes to Fry, Bake, Grill, and Roast With Your Air Fryer
Page 3
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.”
Per serving: Calories: 393; Total Fat: 17g; Saturated Fat: 8g; Cholesterol: 24mg; Sodium: 787mg; Carbohydrates: 55g; Fiber: 1g; Protein: 5g
Chocolate-Filled Doughnut Holes
PREP TIME: 10 MINUTES / COOK TIME: 12 MINUTES / MAKES 24 DOUGHNUT HOLES
340°F FRY
FAMILY FAVORITE, VEGETARIAN
Doughnut holes are the little round puffs that are removed when doughnuts are formed. In this case, you use biscuit dough and wrap each piece around a chocolate chip. When baked, the chocolate inside melts, making a decadent breakfast treat.
1 (8-count) can refrigerated biscuits
24 to 48 semisweet chocolate chips
3 tablespoons melted unsalted butter
¼ 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.
Variation tip: Get creative with the fillings for these little doughnut holes. Use a combination of chocolate chips and nuts, or try chopped-up candy bars. Just make sure the dough isn’t filled too tightly, or the holes may split during air frying.
Per serving: Calories: 393; Total Fat: 17g; Saturated Fat: 8g; Cholesterol: 24mg; Sodium: 787mg; Carbohydrates: 55g; Fiber: 1g; Protein: 5g
3
LUNCH
Vegetable Egg Rolls
Veggies 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 à la King
Sweet and Hot Bacon and Bell Pepper Sandwiches
Vegetable Egg Rolls
PREP TIME: 15 MINUTES / COOK TIME: 10 MINUTES / MAKES 8 EGG ROLLS
390°F FRY
FAMILY FAVORITE, VEGETARIAN
Egg rolls and the air fryer are a perfect match. The wrapping gets so crisp and light, and the filling is perfectly heated—all with very little oil! Enjoy these for lunch with soy or sweet-and-sour dipping sauces.
½ cup chopped mushrooms
½ cup grated carrots
½ cup chopped zucchini
2 green onions, chopped
2 tablespoons low-sodium soy sauce
8 egg roll wrappers
1 tablespoon cornstarch
1 egg, beaten
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.
Calories: 112; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 23mg; Sodium: 417mg; Carbohydrates: 21g; Fiber: 1g; Protein: 4g
Veggies on Toast
PREP TIME: 12 MINUTES / COOK TIME: 11 MINUTES / SERVES 4
330°F ROAST
VEGETARIAN
In this easy, healthy recipe, roasted vegetables top toasted bread that is spread with soft goat cheese. You can use any tender veggies you’d like. Root vegetables, such as potatoes or carrots, will take longer to roast and shouldn’t be combined with the softer produce.
1 red bell pepper, cut into ½-inch strips
1 cup sliced button or cremini mushrooms
1 small yellow squash, sliced
2 green onions, cut into ½-inch slices
Extra light olive oil for misting
4 to 6 pieces sliced French or Italian bread
2 tablespoons softened butter
½ 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.
Calories: 162; Total Fat: 11g; Saturated Fat: 7g; Cholesterol: 30mg; Sodium: 160mg; Carbohydrates: 9g; Fiber: 2g; Protein: 7g
Jumbo Stuffed Mushrooms
PREP TIME: 10 MINUTES / COOK TIME: 20 MINUTES / SERVES 4
390°F BAKE
VEGETARIAN
If you look in the produce section, you can often find portobello mushrooms that are about 3 inches in diameter. These mushrooms are large enough—and satisfying enough—that one makes a lunch-size serving. The cheesy spinach filling is made fragrant with fresh rosemary.
4 jumbo portobello mushrooms
1 tablespoon olive oil
¼ cup ricotta cheese
5 tablespoons Parmesan cheese, divided
1 cup frozen chopped spinach, thawed and drained
⅓ cup bread crumbs
¼ 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 3 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, 3 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.
Per serving: Calories: 117; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 10mg; Sodium: 180mg; Carbohydrates: 8g; Fiber: 1g; Protein: 7g
Mushroom Pita Pizzas
PREP TIME: 10 MINUTES / COOK TIME: 5 MINUTES / SERVES 4
360°F BAKE
FAST
Pita bread makes a great crust for a super-quick pizza. The bread becomes crisp and crunchy, while the cheese gets all bubbly and brown in the a
ir fryer. You can use this basic method to make pizza with just about any cooked topping, such as meat or veggies.
4 (3-inch) pitas
1 tablespoon olive oil
¾ cup pizza sauce
1 (4-ounce) jar sliced mushrooms, drained
½ 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 ¾ cup pasta sauce mixed with a pinch each of dried basil, thyme, oregano, marjoram, and cayenne pepper.
Per serving: Calories: 231; Total Fat: 9g; Saturated Fat: 4g; Cholesterol: 15mg; Sodium: 500mg; Carbohydrates: 25g; Fiber: 2g; Protein: 13g
Spinach Quiche
PREP TIME: 10 MINUTES / COOK TIME: 20 MINUTES / SERVES 3
320°F BAKE
VEGETARIAN, GLUTEN-FREE
A crustless quiche is not only quick to pull together, it’s less dense than the original. This recipe satisfies for a no-fuss lunch and tastes even better the next day, eaten cold.
3 eggs
1 cup frozen chopped spinach, thawed and drained
⅓ cup heavy cream
2 tablespoons honey mustard
½ cup grated Swiss or Havarti cheese
½ 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 pan.
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.
Per serving: Calories: 203; Total Fat: 15g; Saturated Fat: 8g; Cholesterol: 199mg; Sodium: 211mg; Carbohydrates: 6g; Fiber: 0g; Protein: 11g
Yellow Squash Fritters
PREP TIME: 15 MINUTES / COOK TIME: 7 MINUTES / SERVES 4
340°F FRY
FAMILY FAVORITE, VEGETARIAN
Fritters are usually made with shredded vegetables mixed with cheese and egg, and fried in fat until they are browned and crisp. The air fryer makes them with very little fat, but they still retain the crunchy exterior and delicious, dense interior.
1 (3-ounce) package cream cheese, softened
1 egg, beaten
½ teaspoon dried oregano
Pinch salt
Freshly ground black pepper
1 medium yellow summer squash, grated
⅓ cup grated carrot
⅔ 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 ½ 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.
Per serving: Calories: 234; Total Fat: 17g; Saturated Fat: 6g; Cholesterol: 64mg; Sodium: 261mg; Carbohydrates: 16g; Fiber: 2g; Protein: 6g
Pesto Gnocchi
PREP TIME: 5 MINUTES / COOK TIME: 20 MINUTES / SERVES 4
390°F BAKE
VEGETARIAN
Gnocchi can be found in the pasta section of the supermarket, in a shelf-stable package that doesn’t need refrigeration. When cooked in the air fryer, the result is different than when you boil them; expect a crisp and tender bite.
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, sliced
1 (16-ounce) package shelf-stable gnocchi
1 (8-ounce) jar pesto
⅓ 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.
3. Return the pan to the air fryer and cook for 8 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.
Did You Know? Gnocchi is pronounced “nyuk-ee.” They are little oval dumplings about 1 inch long with ridges on one side. They can be fried, baked, or boiled.
Per serving: Calories: 646; Total Fat: 32g; Saturated Fat: 7g; Cholesterol: 103mg; Sodium: 461mg; Carbohydrates: 69g; Fiber: 2g; Protein: 22g
English Muffin Tuna Sandwiches
PREP TIME: 8 MINUTES / COOK TIME: 5 MINUTES / SERVES 4
390°F GRILL
FAST, FAMILY FAVORITE
There probably isn’t a faster recipe on the planet—unless you want to eat dry cereal! With just a few ingredients and 13 minutes, you can enjoy a substantial sandwich made from toasted English muffins, melted cheese, and a cool spicy tuna salad.
1 (6-ounce) can chunk light tuna, drained
¼ 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.
Per serving: Calories: 389; Total Fat: 23g; Saturated Fat: 10g; Cholesterol: 50mg; Sodium: 495mg; Carbohydrates: 25g; Fiber: 3g; Protein: 21g
Tuna Zucchini Melts
PREP TIME: 15 MINUTES / COOK TIME: 10 MINUTES / SERVES 4
340°F GRILL
GLUTEN-FREE
A tuna melt is a classic diner sandwich, which is usually cooked on the grill in butter. The air fryer makes a fabulous melt sandwich with very little added fat. The zucchini provides additional color, flavor, and nutrition to this twist on a classic.
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
⅓ 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 u
ntil 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.
Per serving: Calories: 428; Total Fat: 30g; Saturated Fat: 13g; Cholesterol: 71mg; Sodium: 410mg; Carbohydrates: 19g; Fiber: 3g; Protein: 22g
Shrimp and Grilled Cheese Sandwiches
PREP TIME: 10 MINUTES / COOK TIME: 5 MINUTES / SERVES 4
400°F GRILL
FAST
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.
1¼ 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.
Substitution tip: Instead of the shrimp in this recipe, try using canned crabmeat, chicken, or tuna. Or for a vegetarian version, leave out the shrimp and replace with 1 cup of a different type of cheese.
Per serving: Calories: 276; Total Fat: 14g; Saturated Fat: 6g; Cholesterol: 115mg; Sodium: 573mg; Carbohydrates: 16g; Fiber: 2g; Protein: 22g