WIXLIB

AppetizersServes: 6Prep time: 15 minutesCook time: 30 minutesTotal time: 45 minutesJerk Chicken WingsIngredients:4 lbChicken Wings2 Tbsp Olive Oil2 Tbsp Soy Sauce6 eaGarlic Cloves (finely chopped)1 eaHabanero(seeds, ribs removed, and finely chopped)1 Tbsp Allspice ground1 tspCinnamon ground1 tspCayenne Pepper ground1 tspWhite Pepper1 Tbsp Thyme (finely chopped)2 Tbsp Brown Sugar1 Tbsp Ginger (freshly grated)4 eaScallions (finely chopped)5 Tbsp Lime Juice (fresh)½ cup Red Wine Vinegar1 tspSalt1. In a mixing bowl combine all the ingredients inthe Jerk seasoning, including the chicken wings.2. Transfer to a 1 gallon re-sealable bag andrefrigerate for 2 hours up to 24 hours.3. Preheat the Airfryer to 390F.4. Transfer the chicken wings to a fine mesh strainerto drain any additional liquid.5. Place half the wings in the Airfryer basket andcook for 14-16 minutes, shaking halfway through.6. Repeat to cook the remaining wings.1616

Ingredients:12 oz Cocktail Franks8 oz Crescent Roll can (butter flake)2 ea Egg YolkServes: 4Prep time: 15 minutesCook time: 15 minutesTotal time: 30 minutesAppetizersPigs in a Blanket1. Thoroughly drain the cocktail franks on a layerof paper towels and dry.2. Cut the dough into rectangular strips,approximately 1-inch x 1.5-inch.3. Roll the strips around the franks, leaving theends visible.4. Brush the dough with a little egg yolkto add color.5. Place in the freezer for 5 minutes to firm.6. Preheat the Airfryer to 320F7. Remove from the franks from the freezer andplace half of them in the Airfryer. Cook for 6-8minutes or until dough is golden brown.8. Repeat until all of the franks are cooked.1717

AppetizersServes: 4Prep time: 25 minutesCook time: 12-16 minutesTotal time: 37-41 minutesMoroccan Meatballswith Mint YogurtIngredients:1 lbGround Lamb4 ozGround Turkey1.5 Tbsp Parsley (washed & finely chopped)1 Tbsp Mint (washed & finely chopped)1 tsp Cumin ground1 tsp Coriander ground1 tsp Cayenne Pepper ground2 eaGarlic cloves (finely chopped)2 tsp Harissa¼ cup Olive Oil1 tsp Salt1 eaEgg WhiteMint Yogurt Ingredients:½ cup Greek yogurt 0%¼ cup Sour cream2 Tbsp Buttermilk¼ cup Mint (chopped)1 eaGarlic (chopped)2 pinch Salt1. Preheat the Airfryer to 390 F.2. In a mixing bowl combine all ingredients forthe meatballs.3. Roll the meatballs between your hands in acircular motion to smooth the meatball out tothe size of golf balls.4. In the Airfryer place half the meatballs into the frybasket. Cook for 6-8 minutes.5. Repeat this process until all meatballs havebeen cooked.5. While the meatballs are cooking combine allingredients for the mint yogurt in a mixing bowland mix.6. Serve Moroccan meatballs with the mint yogurtand garnish with some Moroccan olives and mint.1818

Ingredients:1 lbChicken Tenders½ cup Soy Sauce (use less sodium soy sauce)½ cup Pineapple Juice¼ cup Sesame Oil4 eaGarlic Cloves4 eaChopped Scallions1 Tbsp Fresh Grated Ginger2 tsp Toasted Sesame Seeds1 pinch Black PepperServes: 4Prep time: 15 minutesCook time: 15 minutesTotal time: 30 minutesAppetizersKorean BBQ Satay1. Combine all ingredients except for the chicken.2. Skewer each chicken tender, trimming excessmeat or fat from the skewer.3. Combine the marinade and the chicken andrefrigerate, covered, for 2 hours up to 24 hours.4. Preheat the Airfryer to 390 F.5. Add half of the skewers to the Airfryer basketand cook for 5-7 minutes.6. Repeat to cook the remaining chicken.1919

EntreesServes: 3Prep time: 30 minutesCook time: 9-11 minutesTotal time: 39-41 minutesTeriyaki GlazedHalibut SteakIngredients:1 lbHalibut SteakTeriyaki marinade:²/³ cup Soy Sauce (low sodium)½ cup Mirin (Japanese cooking wine)¼ cup Sugar2 Tbsp Lime Juice¼ cup Orange Juice¼ tspCrushed Red Pepper Flakes¼ tspGinger ground1 eaGarlic clove (smashed)1. In a sauce pan combine all ingredients for theteriyaki glaze/marinade.2. Bring to a boil and reduce by half, then cool.3. Once cooled add half of the glaze/marinade intoa resealable bag with the halibut.4. Refrigerate for 30 minutes.5. Preheat the Airfryer to 390 F.6. Place marinated halibut into the Airfryerand cook for 9-11 minutes.7. When finished brush a little of the remainingglaze over the halibut steak.8. Serve over a bed of white rice withbasil/mint chutney.20

Serves: 2Prep time: 20 minutesCook time: 14 minutesTotal time: 34 minutesEntreesRoasted Heirloom Tomatowith Baked FetaIngredients:1 ea Heirloom Tomato8 oz Feta Cheese Block½ cup Red Onions(sliced paper thin and loosely packed)1 Tbsp Olive OilBasil Pesto:½ cup Parsley (rough chopped)½ cup Basil (rough chopped)½ cup Parmesan (freshly grated)3 Tbsp Toasted Pine nuts1 ea Garlic clove½ cup Olive oil1 pinch Salt1. Preheat the Airfryer to 390 F.2. In a mixing bowl combine pine nuts, 1 tsp oliveoil, and pinch of salt.3. Toss pine nuts into the Airfryer and set timer for1-2 minutes. Remove and place onto a papertowel and set aside.4. Make the pesto. Wash and rough chop onebunch of parsley and one bunch of basil.5. In a food processor, add chopped parsley, basil,fresh grated parmesan, garlic, toasted pine nutsand salt. Turn on the food processor and drizzlein the olive oil.6. Once all the olive oil is incorporated stopthe food processor and remove the pestoand refrigerate.7. Slice the tomato into ½ inch thick slices. Alsoslice the feta into ½ inch thick slices.8. Next take a circle cutter and cut the feta thesame size as the heirloom tomato.9. Stack the feta on top of the tomato. In betweenthe tomato and feta spread 1 Tbsp basil pesto.Then slice the red onions paper thin and tosswith 1 Tbsp olive oil and apply to the top of the feta.10. Place tomatoes into the Airfryer and cook for 12-14minutes or until the feta starts to soften and brown.11. Finish with sea salt and basil pesto.21

EntreesServes: 2Prep time: 15 minutesCook time: 20 minutesTotal time: 35 minutesChimichurri Skirt SteakIngredients:16 oz Skirt steak1 cup Parsley (washed and finely chopped)¼ cup Mint (washed and finely chopped)2 Tbsp Oregano (washed and finely chopped)3 ea Garlic (finely chopped)1 tsp Crushed Red Pepper1 Tbsp Cumin ground1 tsp Cayenne Pepper2 tsp Smoked Paprika1 tsp Salt¼ tsp Black Pepper¾ cup Olive Oil3 Tbsp Red Wine Vinegar1. Combine all ingredients, except the steak,in a mixing bowl.2. Cut the steak into 2 8-ounce portions.3. In a re-sealable bag, add ¼ cup of chimichurrimixture and the steak. Refrigerate for 2 hours upto 24 hours.4. One steak is marinated, remove from refrigeratorand let sit at room temperature 30 minutes priorto cooking.5. Preheat the Airfryer to 390 F.6. Add steak to the Airfryer and cook 8-10 minutesfor medium-rare.7. Garnish with 2 Tbsp of chimichurri on topand serve2222

Ingredients:1 eaPortabella Cap1 Tbsp Olive Oil1 Tbsp Crushed Tomatoes with Basil(use canned tomatoes)1 Tbsp Shredded Mozzarella (loosely packed)4 eaSliced Pepperoni1 pinch Salt1 pinch Dried Italian SeasoningsServes: 1Prep time: 5 minutesCook time: 5 minutesTotal time: 10 minutesEntreesPortabella Pepperoni Pizza1. Preheat the Airfryer to 320 F.2. Scoop out the middle of the portabella cap witha spoon; Clean it well and be careful not to breakthe cap.3. Drizzle olive oil on both sides of theportabella.4. Season the inside of the portabella withsalt and Italian seasonings.5. Spread crushed tomatoes evenly around.6. Next spread the shredded mozzarella evenlyaround the portabella.7. Place the portabella pizza into the Airfryer andcook for 4 to 6 minutes.8. After 1 minute place the pepperoni slices on topof the melted cheese.9. Finish with fresh grated parmesan andcrushed red pepper flakes.2323

EntreesServes: 2Prep time: 15 minutesCook time: 10 minutesTotal time: 25 minutesMushroom, Onionand Feta FrittataIngredients:3 ea Whole Eggs2 cup Sliced Button Mushrooms½ ea Red Onion1 Tbsp Olive Oil3 Tbsp Crumbled Feta1 pinch Salt1. Peel and slice half a red onion into¼ inch thin slices.2. Wash button mushrooms; then into slice¼ inch thin slices.3. In a sauté pan with olive oil sweat onions andmushrooms under a medium flame until tender.4. Take onions and mushrooms off the heat andplace on a dry kitchen towel to cool.5. Preheat Airfryer to 320 F.6. In a mixing bowl crack 3 eggs, then whisk theeggs thoroughly and vigorously.7. In a 6 ounce ramekin coat the outside andbottom with a light coating of pan spray.8. Pour eggs into the ramekin, next ¼ cup onionand mushrooms mixture, and then the cheese.9. Place ramekin into the Airfryer. and cook for 10to 12 minutes.10. Frittata is done when you can stick a knife intothe middle and it comes out clean.2424

Serves: 4Prep time: 15 minutesCook time: 15 minutesTotal time: 30 minutesEntreesRoasted CornishGame HenIngredients:1 ea Cornish Hen (roughly about a 2 lb hen)Marinade:½ cup Olive Oil¼ tsp Crushed Red Pepper flakes1 tsp Chopped Thyme1 tsp Chopped Rosemary¼ tsp Salt¼ tsp Sugar1 ea Lemon Zest(1 lemon)1. Place the whole Cornish hen on cutting board.Using a boning knife or a chef ’s knife. Set theCornish hen upright with the back of the henfacing you. Start from the top of the back boneto the bottom of the back bone. Make 2 cutsand remove the back bone.2. Once the back bone is removed split the henlengthwise cutting threw the breastplate.Now that you have 2 whole halves of Cornishhens set aside.3. In a mixing bowl combine all ingredients for themarinade including the Cornish hens. Refrigeratefor 1 hour up to 24 hours.4. Preheat the Airfryer to 390 F.5. Transfer the Cornish hens to a fine mesh strainerto drain off any additional liquid.6. Set the timer for 14-16 minutes. Cook for 14-16minutes, until the leg is at an internal temperatureof 165 F.2525

EntreesServes: 2Prep time: 15 minutesCook time: 10 minutesTotal time: 25 minutesSteamed Salmonwith Dill SauceIngredients:12 ozSalmon(cut into two 6 oz pieces)2 tspOlive Oil½ cup Greek Yogurt 0%½ cup Sour Cream2 Tbsp Dill (finely chopped)2 pinch Salt1. Preheat the Airfryer to 285 F.2. Pour 1 cup of water in the bottomof the Airfryer.3. Take the two 6 oz portions of salmon and drizzle1 tsp of olive oil over each piece.4. Spread the olive oil all around the fish andseason with a pinch of salt5. Place both portions of salmon into the Airfryerand cook for 9-11 minutes.6. While the salmon is cooking in a mixing bowlcombine the yogurt, sour cream, chopped dilland salt. Leave a pinch of chopped dill as agarnish for the top of the salmon.7. Garnish with sea salt and dill and serve.2626

Serves: 3Prep time: 20 minutesCook time: 20 minutesTotal time: 40 minutesEntreesRoasted Pork Chopswith PineappleIngredients:3 ea Pork Chops (cut 1inch thick, roughly 10oz each)Marinade:¼ cup Olive Oil1 Tbsp Cilantro (finely chopped)1 Tbsp Parsley (finely chopped)1 Tbsp Rosemary (finely chopped)1 Tbsp Dijon Mustard1 Tbsp Coriander ground1.5 tsp Salt1.5 tsp SugarPineapple-Jalapeno Salsa8 ea Jalapenos2 Tbsp Cilantro½ cup Pineapple diced2 ea Garlic cloves1 tsp Salt½1½½cupTbspcupcupLemon juiceParsleyTomato dicedOlive Oil1. In a mixing bowl combine all ingredientsfor the pork chop marinade.2. Transfer to a re-sealable bag and refrigeratefor 2-3 hours.3. Preheat the Airfryer to 390 F.4. Gather the jalapenos in a mixing bowl with 1 tspof olive oil. Toss the jalapenos to evenly coat themwith the oil.5. Place jalapenos in the Airfryer and cook for 5-7minutes. When done place the jalapenos backinto the mixing bowl. Cover and set aside.6. Once the jalapenos have cooled; peel, seed andfinely chop them for the salsa.7. Chop the cilantro, parsley, pineapple, and tomato.Combine all ingredients for the salsa and set aside.8. Take the pork chops out of the refrigerator andlet sit at room temp for 30 minutes priorto cooking.9. Reheat the Airfryer to 390 F.10. Cook 1 to 2 pork chops in the Airfryer for10-12 minutes. Thinner cuts will cook faster. Take2 minutes off the cooking time for thinner cuts.The pork chop will be done when it has reachedan internal temperature of 140 F.2727

EntreesServes: 4Prep time: 15 minutesCook time: 20 minutesTotal time: 35 minutesCajun Shrimpwith Jambalaya RiceIngredients:1 lbTiger Prawns (16-20 count)½ tsp Cayenne Pepper1 tsp Old Bay Seasoning¼ tsp Smoked Paprika¼ tsp Paprika¼ tsp Salt3 Tbsp Olive OilJambalaya Rice½ cup Red Onions (small diced)½ cup Celery (small diced)½ cup Jalapenos (small diced)1 cup Tomatoes (small diced)¼ tsp Cayenne Pepper¼ tsp Paprika¼ tsp Smoked Paprika¼ tsp Old Bay Seasoning1 ¼ cup Chicken Stock1 cup Long Grain Rice1 Tbsp Olive Oil½ tsp Salt28281. In a mixing bowl, combine all ingredients forCajun Shrimp: prawns, spices, seasoning, olive oiland salt. Set aside.2. Make Jambalaya Rice. In a small pot overmedium-high heat add olive oil, red onions,celery, jalapenos and salt. Cook for 4-5 minutescovered, until the vegetables are translucent.3. Add rice, seasonings and chicken stock to thepot. Cover and bring to a boil. Once at a boil,turn the heat down to low and cook for 15more minutes.4. Preheat the Airfryer to 390F.5. Add the tiger prawns to the basket and cookfor 4-5 minutes.6. Serve the prawns on top of the rice.

Ingredients:1 lb Cod Fish Filet (makes 18-20 nuggets)1 cup Panko Breadcrumbs (food processor)1 cup All Purpose Flour3 ea Eggs, beaten1 tsp Salt¼ cup Olive OilServes: 4Prep time: 15 minutesCook time: 20 minutesTotal time: 35 minutesKids MealsCod Fish Nuggets1. Preheat the Airfryer to 390F.2. Gather the eggs, flour and breadcrumbs intothree separate bowls.3. Add salt and olive oil to the breadcrumbs bowland mix well.4. Cut the piece of cod into strips approximately1-inch x 2.5-inches. Each nugget should be about½ inch thick.5. Place the nuggets into the flour, then the eggsand finally into the breadcrumbs.6. Press the breadcrumbs down on the nuggetsdown to ensure they stick and cook evenly.7. Shake off any excess breadcrumbs.8. Cook half of the nuggets at a time, with eachbatch cooking for 8-10 minutes.29

Kids MealsCountry Chicken TendersIngredients:1 lb Chicken Tenders3 ea Eggs, beaten1 cup Breadcrumbs1 cup All Purpose Flour1 tsp Salt1.5 tsp Black Pepper¼ cup Olive Oil1. Preheat the Airfryer to 320 F.2. Gather beaten eggs, flour, and breadcrumbsinto three separate bowls. Season thebreadcrumbs with salt, black pepper, and olive oil.3. Mix the breadcrumbs and olive oil well.4. Place the chicken tenders into the flour, then theeggs, and finally into the breadcrumbs. Onlycoat 4-5 chicken tenders at a time.5. Press chicken tenders down with some force toensure even coating of the breadcrumbs.6. Shake off any excess. Place on a sheet tray andset aside till all tenders have been breaded.7. Open the Airfryer and put half the tenders intothe fry basket. Don’t overcrowd.8. Cook for 10-12 minutes. Shake the baskethalf way through the cooking process, to ensureeven cooking.9. Repeat the process until all chicken tendersare cooked.Serves: 4Prep time: 15 minutesCook time: 20 minutesTotal time: 35 minutes30

Ingredients:4 ea Slices of Brioche or White Bread½ cup Sharp Cheddar Cheese½ cup butter (melted)Serves: 2Prep time: 10 minutesCook time: 5 minutesTotal time: 15 minutesKids MealsGrilled Cheese1. Preheat the Airfryer to 355 F.2. Measure out cheese and butter inseparate bowls.3. Brush the butter between the 4 slices of bread.4. Equally distribute the cheese on 1 sideof 2 pieces of bread.5. Put the grilled cheese together and placeinto the Airfryer for 4-5 minutes or until goldenbrown and the cheese is melted.31

Kids MealsServes: 2Prep time: 5 minutesCook time: 10 minutesTotal time: 15 minutesMini Cheeseburger SlidersIngredients:8 ozGround Beef2 eaCheddar Cheese Slices2 eaDinner Roll2 Tbsp Olive Oil2 tspSalt½ tspBlack Pepper1. Preheat the Airfryer to 390 F.2. Form ground beef into 2 4-ounce patties.Season with salt and pepper.3. Place the cheeseburgers into the fry basket, andcook for 10 to 12 minutes. Add the cheeseat the last minute to melt.32

Ingredients:4 eaSheets Filo Pastry, Defrosted4 Tbsp Chunky Peanut Butter4 tspMarshmallow Fluff2 ozButter1 pinch Sea SaltServes: 4Prep time: 15 minutesCook time: 5 minutesTotal time: 20 minutesDessertsPeanut Butter MarshmallowFluff Turnovers1. Preheat the Airfryer to 355 F.2. Brush 1 sheet of filo with butter. Fit a secondsheet of filo on top of the first and also brushwith butter. Repeat until you have used all4 sheets.3. Cut filo into 4 3-inch x 12-inch strips.4. Place 1 Tbsp of peanut butter and 1 tspmarshmallow fluff on the underside of a stripof filo.5. Fold the tip of the sheet over the filling to forma triangle and fold repeatedly in a zigzag manneruntil the filling is fully wrapped. Use a touch ofbutter to seal the ends of the turnover.6. Place the turnovers into the Airfryer basket andcook for 3-5 minutes, until golden brownand puffy.7. Finish with a touch of sea salt for a sweet andsalty combination.33

Desserts3434Serves: 4Prep time: 20 minutesCook time: 30 minutesTotal time: 50 minutesCoconut FlanIngredients:½ cup Sugar1.5 Tbsp Water¾ cup Canned Coconut Milk¼ cup Evaporated Milk¼ cup Sweetened Condensed Milk2 ea Whole Eggs1 ea Egg Yolk¼ cup Sweetened Shredded Coconut Flakesto garnish1. Lightly coat 4 4-ounce ramekins or1 6-inch round cake pan with vegetable spray.2. Preheat the Airfyer to 320 F.3. Bring 2 cups over of water up to a boil and pourinto preheated Airfryer.2. In a small pot add the sugar and 1.5 Tbsp watertogether. Cook over medium-high heat,swirling the pan constantly, until the sugar turnsa rich amber color, about 10 minutes.3. Immediately pour 1 to 2 Tbsp of the caramelinto the bottom of each cup.4. In a mixing bowl, blend the 3 milks with a wirewhisk adding the eggs and egg yolks last.5. Once well blended ladle the custard base intothe ramekins one at a time.6. Cover each ramekin with aluminum foil and bakefor 30 minutes in the Airfryer.7. Remove the ramekins and uncover, place into therefrigerator for 2 hours to set completely.8. In a conventional oven preheat 350 F. Ona sheet tray place the coconut flakes evenlyaround and toasted for 5-7 minutes, or untillightly browned.9. Add coconut flakes on top of the flan and servewith orange/mango sauce.

Ingredients:¼ cup All Purpose Flour1 cup Whole Milk4 ea Egg Yolks1 ea Vanilla Bean1 oz Sugar¼¼251cupcuptspeatspDessertsVanilla SouffléButter (softened)SugarVanilla ExtractEgg WhitesCream of Tartar1. Mix the flour and butter until it isa smooth paste.2. In a sauce pot heat milk and dissolve the sugar.Bring to a boil.3. Add the flour and butter mixture to the boilingmilk. With a wire whisk, beat

(cut into 5 pieces) 1 lb Thin Sliced Bacon 3 ea Eggs, beaten 1 cup Breadcrumbs 1 cup All Purpose Flour ¼ cup Olive Oil ½ tspSalt 1. Take the bacon out of the refrigerator and let set for 30 minutes. 2. While the bacon sitting out, cut the cheddar into 5 equally-sized rectan