1 large russet potato, cut into ¼-inch slices
1 Tbsp. canola oil
½ tsp. sea salt
Rinse the cut potato under running water. Place the potato slices in a single layer
on a microwave-safe plate. Microwave for 3 minutes. Remove from microwave.
In a large bowl, toss the slices with oil and salt.
Place the fries evenly in the air fryer basket. Do not overcrowd.
Bake at 400 degrees in a single layer for 10 minutes. Remove the basket and
toss.
Return to the oven for another 5 minutes at 400 degrees.
Enjoy!
Homemade Ketchup
1 (28-oz) can whole tomatoes in purée
1 medium onion, chopped
2 Tbsp. olive oil
1 Tbsp. tomato paste
⅔ cup dark brown sugar
½ cup cider vinegar
½ tsp. salt
Purée the tomatoes in a blender until smooth.
Cook the onion in oil in a 4-quart heavy saucepan over moderate heat, stirring,
until softened, 6–10 minutes. Add the puréed tomatoes, tomato paste, brown
sugar, vinegar, and salt. Simmer, uncovered, stirring occasionally, until very
thick, about 1 hour.
Let cool slightly. Purée the ketchup in 2 batches in the blender until smooth. Chill,
covered, at least 2 hours.
Ketchup can be chilled up to 3 weeks.
Air-Dried Herbs
Take any herbs you would like. Wash and set them in an air fryer basket.
You may want to put your rack on top of the herbs as they dry. Be patient, because this will give you great results as you fine-tune the time on your machine.
Bake at 170 degrees for 20 minutes. You will need to watch over these carefully.
Depending on the size and cut of herbs, you may need to go more or less time.
Set them on a baking sheet overnight to cool. Then store them in an airtight container.
Avocado and Feta Egg Rolls
Egg Rolls
24 egg roll wrappers
2 ripe avocados, cut into ¼-inch pieces
4 Tbsp. chopped sun-dried tomatoes
¼ cup feta cheese
½ Tbsp. finely chopped garlic
salt and pepper, to taste
Sauce
1 avocado
¼ cup buttermilk
2 Tbsp. Greek yogurt
2 Tbsp. freshly squeezed lime juice
1 Tbsp. chopped fresh cilantro
1 tsp. minced garlic
For the Egg Rolls
In a large mixing bowl, lightly stir together the chopped avocado, sun-dried
tomatoes, feta, garlic, salt, and pepper.
Working with 1 wrapper at a time, place 1 tablespoon of filling in the wrap.
Brush the edges with water and roll like a burrito. Seal with more water. Repeat
until all rolls are complete.
Lightly spray with canola oil on all sides.
Bake for 10–12 minutes at 400 degrees in a single layer, turning once during
cooking.
For the Sauce
Place all ingredients into a food processor and process until smooth.
Bloomin’ Onion Straws
1 large sweet onion, sliced very thin
large bowl of ice water
1 cup self-rising flour
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1 tsp. garlic powder
canola oil spray
Let the onions soak in the ice water for at least 10 minutes.
In a gallon-size ziplock bag, mix the flour with the salt, pepper, paprika, and
garlic powder.
Using a pair of tongs, remove the onions from the ice water. Shake off excess
water. Place the onions in the bag and toss in the seasoned flour.
Remove the onions from the bag and shake off all the excess flour. Place an even
row of onions in the basket. Do not overcrowd. Evenly spray the onions with
canola oil spray.
Bake in batches at 410 degrees for 14 minutes. After 7 minutes, turn the onions
and spray again with oil.
Bloomin’ Onion Sauce
1 cup mayonnaise
3 Tbsp. chili sauce
1 tsp. chili powder
⅛ tsp. cayenne pepper
Mix together and chill.
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