2 slices white bread
½ lb. jumbo lump crabmeat
2 Tbsp. mayonnaise
½ tsp. Worcestershire sauce
1 egg, beaten
pinch of salt
2 Tbsp. butter
Cut the crust off the slices of bread.
Tear the bread into very small pieces and add to a bowl with the crab.
Add the mayonnaise, Worcestershire sauce, egg, and salt. Mix together gently but thoroughly. Form into 4 patties.
Spray each side with canola oil. Place on a pan and then add to the fryer basket.
Bake at 370 degrees for 10 minutes, turning halfway through.
All in Chicken Nachos
2 tsp. chili powder
2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. salt
2 cups chopped or shredded cooked chicken breasts
tortilla chips
2 medium tomatoes, seeded and diced
½ (15-oz.) can black beans, rinsed and drained
1 (8-oz.) pkg. shredded cheese, Mexican blend
4 scallions, chopped
¾ cup chopped fresh cilantro
1 jalapeño, chopped (optional)
Stir together the chili powder, cumin, garlic powder, and salt in a small bowl.
Add the chicken and toss evenly to coat.
Place a layer of foil in the air fryer basket to easily lift out tacos. Spread the tortilla chips in an even layer on a foil-lined air fryer basket. Evenly top the chips with the chicken, followed by the tomatoes and black beans. Finish with the cheese and scallions.
Bake for 5–10 minutes at 300 degrees. Remove from the oven and top with the cilantro and jalapeño.
Mediterranean Chicken with Dill Greek
Yogurt Sauce
Dill Sauce
1 garlic clove, minced
1 cup chopped fresh dill
2¾ cups Greek yogurt
1 Tbsp. olive oil
3 Tbsp. fresh lemon juice
pinch of cayenne pepper
salt to taste
Chicken
10 cloves garlic, minced
½ tsp. paprika
½ tsp. allspice
½ tsp. ground nutmeg
5 Tbsp. olive oil, divided
8 boneless skinless chicken thighs (or breasts)
1 red onion, sliced
juice of 1 lemon
For the Dill Sauce
Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice, cayenne pepper, and salt in a food processor. Run until all the ingredients are well blended.
Transfer to a small bowl or container, cover, and refrigerate for at least 1 hour or
until ready to use.
For the Chicken
In a small bowl, mix together the minced garlic, spices, and 3 tablespoons olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture. Add the onion slices, lemon juice, and remaining olive oil. Cover and refrigerate for 1 an hour or overnight.
In an air fryer basket, place the onions down in a layer on the bottom. Add the chicken thighs on top of the onions in a single layer.
Bake at 370 degrees for 20 minutes, turning halfway through. Bake in batches as needed. Serve with dill sauce.
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