3 sprigs rosemary, finely chopped
3 cloves garlic, finely chopped
pinch red pepper flakes
olive oil
2 steaks, 8 oz. each (can be any kind of steak)
salt and pepper
In a small bowl, combine the rosemary, garlic, red pepper flakes, and enough olive oil to make a loose paste.
Spread the mixture over both sides of each steak and sprinkle them generously with salt and pepper. Let them marinate for about 20 minutes.
Place the steaks in the air fryer basket. How long you should cook them depends on how you like your steak. Keep a close eye on these. I like to go with a thicker steak to have it rarer.
Roast at 400 degrees until your preferred doneness, about 15 minutes. Turn the steak halfway through your cooking time.
Cheeseburger-Stuffed Baked Potatoes
Cheese Sauce
2 tsp. butter
2 tsp. flour
¼ tsp. salt
⅛ tsp. black pepper
½ cup milk
10 slices American cheese
Filling
½ lb. ground beef
¼ cup diced onion
⅛ tsp. salt
⅛ tsp. black pepper
1 tsp. Worcestershire sauce
4 Tbsp. ketchup
3 potatoes, baked and cooled
To prepare the cheese sauce, melt the butter in a small saucepan. Add the flour
and cook, while stirring, for about 1 minute. Add the salt, pepper, and milk.
Bring the mixture to a simmer, stirring constantly. When the sauce has thickened, remove from the heat and add the cheese. Stir until the cheese is completely melted.
To prepare the filling, brown the ground beef with the onion in a small sauté pan
over medium heat. Drain off the extra fat and place the meat into a large bowl.
Mix in the salt, black pepper, Worcestershire sauce, ketchup, and cheese sauce to the bowl and set aside.
Cut an opening in each baked potato, lengthwise, starting from the top of each potato.
Scoop out the flesh, creating a shell. Take ½ of the potato flesh and chop it into small pieces and set aside. (Feel free to use the other ½ of the potato flesh from this recipe in the Crispy Cheesy Hash Brown Casserole on page 10.) Repeat with each potato. Place the empty potato shells into the air fryer basket.
Mix the reserved potato flesh with the beef mixture. Fill the potato shells with the mixture.
Bake at 330 degrees for 15–18 minutes.
Pepperoni Pizza Rolls
2 Tbsp. olive oil
½ cup diced zucchini
½ cup chopped red bell pepper
4 medium mushrooms, sliced
6 oz. pepperoni, sliced
6 oz. pizza sauce
12 egg roll wrappers
8 oz. mozzarella cheese, shredded
Heat the olive oil over medium heat in a medium-size skillet. Add the zucchini,
pepper, and mushrooms to the skillet and sauté until soft.
Remove the pan from the heat and let the vegetables cool slightly. Then, spoon
the vegetables and 10 slices of pepperoni into a food processor with the pizza
sauce.
Pulse until the vegetables are roughly chopped.
Lay out each of the egg roll wrappers. Lay 4 sliced pepperoni on each wrapper on the top ⅓ of the wrapper, leaving the ¼ inch on each side of the wrapper.
Place 1 tablespoon of the filling on top of the pepperoni and top with 1 tablespoon cheese. Fold the 2 sides in and then roll up in thirds. It is the same as rolling an egg roll.
Place the roll in the air fryer basket and spritz with canola oil.
Bake at 370 degrees for 8 minutes.
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