Air Fryer Recipes and Tips !!!

 Hello again,

It's been a while since I've posted.  I've been trying out new recipes that will work with my Air Fryer.

I found that I like the flavor of Potato Starch as a coating more than flour.  It's much lighter.  I've included a recipe for Swai.  You can substitute any fish that you would ordinarily pan fry.   The seasonings will be the same, but you can use any type of seasonings you like.  I add some of the seasoning in the potato starch and shake the fish in a paper or plastic bag.  Dredging causes the coating to be too thick and later falls off in the air fryer or pan.  

If I am cooking chicken, loin pork chops, or fish, I use the same seasonings.  For both sweet potatoes and baking potatoes I change it up with Chinese 5-Spice for sweet potatoes & yams, and I use a garlic/pepper mix for baked potatoes or fries.

AIR FRYER RECIPES

 

Swai

         Ingredients:

                 1 – Paper or Quart-size plastic bag              

                 2 – Swai fillets (cut in half) (partially frozen)

                 Olive Oil Spray

                 2 – 3 Tablespoons – Potato Starch

                 1 – 2 teaspoons - Granulated Garlic (to taste)

                 1 teaspoon - Paprika (for browning)

                 1 – 2 teaspoons - Non-salt seasoning (I use 21 seasonings from                     Trader Joe’s)

         Directions:

1)   Cut Swai fillets in half. (They fit better in the air fryer.)

2)  Spray both sides Swai with Olive Oil spray.

3)  In a paper or plastic bag, add potato starch.

4)  Add seasoning to the potato starch in the bag.

5)  Shake 2 pieces at a time in the bag to cover w/potato starch.

6)  Before removing from the bag, shake off excess starch.

7)  Set Swai on a plate or other surface and spray lightly again with olive oil spray.  (This helps the starch stay in place.)

8)  Spray surface of air fryer, lightly.

9)  Add additional seasoning, if desired, to Swai just before adding to air fryer.

10)       Select the “FISH” setting on your air fryer. (It’s usually a picture of a fish in the settings.) (The temperature is part of the setting. I don’t usually change it. I just have issues with the timing.)

 

NOTE: I lower the time on every setting.  I have found that it works better to stop the process part way to check the browning process. I also flip the Swai to assure even browning. My timing is: 3 to 4 minutes the first time, 3 to 4 minutes again, then flip the fish, then 3 to 4 minutes again. (So, cooking time would break down to 9 to 12 minutes, total).                                                                                        NOTE: Use whatever utensils you have that you are comfortable using.  I would suggest “not” using metal utensils, as they can scratch the surfaces of non-stick pots, pans, etc. I use the hard plastic or silicone spatulas (pancake flippers – not pan scrapers) or other “flat surfaced” utensil that works.

NOTE: There’s not much oil used, so it’s up to you if you put the Swai on a paper towel to collect or drain excess oil.

NOTE:  The “rule” for cooking fish has always been: 10 minutes per inch. The way I cook fish or almost anything has also changed the rule.  Most fish fillets are ½ inch or less, but I usually start the cooking process with frozen or partially frozen items.  You can adjust your times by deciding what temperature you want at the “end”.  (I would estimate that the timing would be approximately doubled) Example: I eat beef and lamb rare. I like for my fish to be just lightly done, not over-cooked.  Starting with partially frozen products allows for reaching the desired temperature at the end.  Even if you enjoy a medium or well-done steak, there is extra moisture when you start with frozen items.  Make note of your personal process, while making any adjustments. 

NOTE:  It takes a little time to figure out how to accomplish your best results.  It’s a learning experience that’s fun.  The times and temperatures in the cookbooks are general and generic.  They try to give you a guideline, but nothing is written in stone.  All cookbooks work this way.  Sometimes they work, sometimes, they don’t.  Do not get discouraged.  Change the rules!  Once you figure out what works for you, be an adventurist by making even more changes.  Add different spices, use coconut oil spray instead of olive oil.  Some recipes would work with a “butter” spray (check heat temperatures when using butter sprays. (usually better with less heat).  There are so many ways to cook things. Use your imagination !!!!

NOTE:  You will notice that all fish is thicker in the middle and thinner around the edges.  This is definitely true in fillets.  Fish steaks are more even in thickness.  You have to measure cooking time for the thickest part.  By turning or flipping the fish, you can check that the edges aren’t over-cooked.

By the way, I think that catfish pieces or fillets would be awesome fixed in an air fryer.  I usually add a little yellow cornmeal when cooking catfish, just about 1 Tablespoon.

Enjoy!!!!

Slow Cooker/Crock Pot Recipes - Soup and Side Dishes

Slow Cooker Recipes

Soup and Side Dishes

Mac-n-cheese

Ingredients:

Cooking spray

2 – eggs

1 ½ - cups – milk

1 – 12 oz. – can – evaporated milk

½ lb. – elbow macaroni

4 – cups – cheddar cheese (shredded)(divided)

1 – teaspoon – salt

½ - teaspoon – black pepper (optional)

Directions:

1. Coat inside of slow cooker with cooking spray.

2. In a large bowl, beat eggs with milk and evaporated milk.  Mix in uncooked macaroni and 3 cups shredded cheese.  Stir in salt and pepper.  Transfer to slow cooker, and sprinkle remaining (1 cup) cheese on top.

3. Cook on low for 5 to 6 hours.  Do NOT stir or remove lid while cooking.

4. Serve.

Slow Cooker German Potato Salad

Ingredients:

2 – lbs. – Red Potatoes (scrubbed and sliced – not peeled)

1 - Medium – Onion (chopped)

1 – cup – Celery (thinly sliced)

½ - cup – Red Bell Pepper (chopped)

½ - cup – Cooking Oil (or canola oil)

½ - cup – vinegar

6 – slices Bacon (cooked and crumbled)

Salt & pepper (to taste)

2 – Tablespoons – Fresh Parsley (chopped)

Directions:

1.    Combine potatoes, onion, celery, bell pepper, oil, vinegar, salt and pepper in a slow cooker. Mix well.

2.    Cover and cook on Low for 5 to 6 hours.

3.    Garnish with bacon and parsley, just before serving.

Vegetarian Minestrone Soup

Ingredients:

6 – cups – Vegetable Broth

1 – 28 oz. – can – Crushed Tomatoes

1 – 15 oz. – can Kidney Beans (drained)

1 – large – Onion (chopped)

2 – ribs – Celery (diced)

2 – large – Carrots (diced)

1 – can – Green Beans (drained)

1 – small – Zucchini (thinly sliced)

3 – cloves – Garlic (minced)

1 – Tablespoon – Fresh Parsley (minced)

1 ½ - teaspoons – Oregano (dried)

1 – teaspoon – Salt

¾ - teaspoon – Thyme (dried)

¼ - teaspoon – Black Pepper (ground)

½ - cup – Elbow Macaroni

4 – cups – Fresh Spinach

¼ - cup – Parmesan Cheese (grated) or more (to taste)

Directions:

1.    Combine broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a slow cooker.

2.    Cover and cook on Low for 6 to 8 hours.

3.    Near the end of your cooking time, bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked, about 8 minutes; drain.

4.    Stir spinach and macaroni into the slow cooker.

5.    Cover and cook on High for 30 minutes more.

6.    Serve.  Top with Parmesan cheese.

TIP:  This is a hearty recipe that everyone enjoys.  You can make substitutions according to your own tastes.  I prefer black beans to kidney beans, so I would make that switch.  I also prefer caramelized onions to raw onions.  You can substitute fresh herbs, just make sure you adjust the amounts. The ratio is 3 to 1.  For each teaspoon of dried herbs, you use 1 Tablespoon of fresh herbs. To make this recipe non-vegetarian, use all or part chicken broth and add cooked chicken (dark or white).  You can also change the pasta by switching the macaroni with any other spaghetti or penne.  Use your imagination.