MINI AIRFRYER FRITTATAS

We love Frittatas. They are so open to customization with any omelet ingredients you like. These were made with salsa, grated sharp white cheddar, chopped deli ham, and chives. Even though this recipe utilizes the little frittata tins provided with the Power XL Pro air fryer, you can just as well make this recipe using small ramekins and a regular oven. If baking in an oven, cooking times with need to bee increased a bit since the airfryer required less cooking time with most recipes.

Ingredients:

  • 3 large eggs
  • 2 tbsp of your favorite salsa (we use Pace Chunky)
  • Kosher salt and black pepper
  • 1/4 cup grated sharp white cheddar cheese
  • 1/4 cup chopped deli ham
  • 2 tbsp chopped chives or green onions

Directions:

  • Note: we made these in our airfryer using a non-stick mini-frittata pan provided with the Power XL Pro. You can just as well use small ramekins in the airfryer or in the oven, just adjust cooking time for the regular oven, ie, increase to 8-10 minutes.
  • Preheat airfryer to 350 degrees. Spray the mini-frittata pan or ramekins with cooking spray.
  • In a mixing bowl, whisk the eggs thoroughly. Season with salt and pepper, add the salsa, and whisk again. Divide the egg mix evenly between 4 of the frittata tins or ramekins.
  • Sprinkle in the chopped ham, shredded cheddar, and chopped chives evenly over the frittatas. Add any other desired ingredients now as well.
  • When the airfryer has preheated, place the frittata pan or the ramekins on the center tack. Cook for 5-6 minutes making sure the eggs are set.
  • Remove from the tins and serve immediately and garnish with chives and cheese if desired.

OVEN-FRIED CRISPY BUFFALO CHICKEN THIGHS

These chicken thighs are made exactly the same way I make Buffalo Wings in the oven. I will also include how to cook them in a Power XL Airfryer. They don’t work well in a 1st generation air fryer with a small basket, they require being cooked on wire racks. So, in the oven or in the air fryer, they come out crispy and buffalo-wing-spicy.

Ingredients:

  • 2 pounds (about 6) bone-in, skin-on chicken thighs
  • 1 tbsp Kosher salt
  • 2 tbsp conrstarch
  • 2 tbsp baking powder
  • 2 tsp granulated garlic, 1 tsp onion powder, 1 tsp black pepper, 1 tsp paprika, 1/2 tsp cayenne, and 1/2 tsp onion powder
  • Cooking spray
  • 1/4 cup unsalted butter (1/2 stick)
  • 1/4 cup Frank’s Louisiana Hot Sauce
  • 1 tbsp granulated garlic

Directions:

  • Place the salt, cornstarch, baking powder, and seasonings in a large bowl and mix thoroughly.
  • Pat dry the thighs with paper towels. Place them in the bowl with the salt, cornstarch, baking powder, and seasoning mix and coat the thighs thoroughly on both sides.
  • Line a sheet pan with foil then place a wire rack on it. Spray the rack with cooking spray. Lay the chicken thighs on the rack and place in the refrigerator for at least 2 hours or up to overnight.
  • When ready to cook, remove the chicken from the refrigerator about 1 hour before cooking. Preheat the oven to 425 degrees. For air frying, preheat the air fryer to 380 degrees.
  • Place the sheet pan and thighs in the preheated oven for 30 minutes. Or, in the air fryer for 40 minutes. There should be no need to turn the thighs in the Power XL as they will cook evenly on both sides. For the oven method, turn the thighs and return to the oven for another 20 minutes or until the internal temperature is 165 degrees and the chicken is golden brown and crispy.
  • Heat a small saucepan over medium low heat and add the butter, hot sauce, and granulated garlic until the butter has melted.
  • When the chicken is done, place the pieces in a large mixing bowl and toss with the hot sauce and butter mixture until coated. Serve immediately like hot wings with blue cheese dressing and a chopped salad.

AIR FRIED ARANCINI

Breaded and fried cheese and rice balls…Arancini sounds cooler.

Typically, you take leftover Risotto, roll into a ball, stick a chunk of mozzarella or other cheese inside, reform it into a ball, bread with seasoned bread crumbs, then deep fry it. Well, I did use risotto and breadcrumbs and cheese, but I “fried” them in an air fryer. Much easier, much neater in the long run, and just as tasty.

I suggest making your chosen risotto recipe the day before and cool overnight in the refrigerator. Dipping sauce can be marinara, garlic aioli, salsa, pesto, Ranch…it’s up to you.

Check out my Mushroom Risotto recipe as there isn’t one here.

Ingredients:

  • 2 cups cooked risotto or any rice
  • 2 eggs
  • 1/2 cup grated parmesan
  • 1/4 cup butter, melted
  • Kosher salt and black pepper
  • 2 ounces of mozzarella or sharp cheddar, cut in 1/2 inch cubes
  • 1 cup panko crumbs
  • 1/4 cup regular bread crumbs
  • 1/4 tsp garlic powder
  • Cooking spray

Directions:

  • Beat 1 egg and combine with cooked cooled risotto, parmesan cheese, butter, 1/4 tsp salt and a pinch of pepper and place in a bowl.
  • Roll the rice mixture into 1 1/2 inch balls then press a cube of cheese in the center, reshape the ball.
  • Mix panko with the regular breadcrumbs, add a pinch of salt and pepper, and the garlic powder. Beat the other egg with 2 tsp milk. Dip the rice balls into the egg then coat completely with the bread crumbs. Place the balls on a dry plate and place in the refrigerator for 30 minutes.
  • When ready to fry, preheat the air fryer to 400 degrees. Coat the rack or basket with cooking spray and spray the rice balls. Cook for 10-12 minutes. until golden brown. Sprinkle with salt immediately and serve.
  • Serve with marinara or your favorite dipping sauce.
  • The rice balls can be made ahead of time without breading and placed in the refrigerator for a few hours or overnight. Bread them just before frying.

HOW TO MAKE POUTINE

Arguably, the National Dish of Canada. It was called the Provencal Dish of Quebec for a while, but Quebec didn’t think it was a dignified enough dish to be called that, so….we’ll go with Canada.

Invented in the 1950’s in Quebec, it was one of those late night drinking dish for those guests who had been, well…drinking! Now…fast forward to 1970’s New Jersey…for the same reason (late night drinking guests), Cheese Fries were born. Both Poutine and New Jersey Cheese Fries consist of French Fries, cheese, and a light brown gravy. Only Poutine uses cheese curds and Cheese Fries uses shredded Cheddar (or something similar).

In my case here (Central California), cheese curds are hard to find…despite there being 1000’s of dairies around here! So, I opted for Queso Fresco and Shape White Cheddar. You can also substitute Mozzarella for cheese curds.

The gravy here is a simple scratch recipe, although most pubs are known to use a dry, gravy packet for their gravy. This version also uses cornstarch, not flour, for a thickener so as to keep it lighter, more translucent, and less thick, and gloppy. I love thick and gloppy gravy…on biscuits…but not on Poutine.

Make your own fries or use Ore-Ida Krinkle fries like I did…they hold up well to the gravy and cheese. In any case, be sure to serve Poutine immediately after plating as it will get soggy real soon!

Youtube video link: https://youtu.be/yRnGRjY29bE

Ingredients:

  • 2 tbsp unsalted butter
  • 2-3 tbsp cornstarch
  • 1/4 cup sliced shallots
  • 2 small garlic cloves, sliced
  • 1 cup beef stock
  • 1 cup chicken stock
  • 1 tbsp ketchup
  • 1/2 tsp Worcestershire
  • 1 tbsp black peppercorns
  • Kosher salt and Black pepper
  • French Fries
  • Cheese curds, Queso Fresco, or Sharp White Cheddar
  • Chopped Chives or Green onions

Directions:

  • Heat butter in a small saucepan over medium low heat. Add the shallots and garlic and cook, stirring, for 5 minutes. Season with salt and pepper.
  • Add 3/4 cup beef stock and 3/4 cup chicken stock. Reserve 1/2 cup stock for later. Bring the stock to a simmer, lower heat, cover, and cook for 20 minutes.
  • Mix 2 tbsp cornstarch into the reserved 1/2 cup of stock. Remove the stock from the stove and strain through a fine wire sieve into another small saucepan. Return to the stove and bring back to a simmer.
  • Start whisking in the cornstarch slurry a little at a time. Adding more if needed to thicken to a sauce or light gravy consistency. Taste and reason with salt and pepper if needed. Keep warm.
  • Fry or bake the French fries as desired. I used my air fryer, 400 degrees for 14 minutes.
  • To serve, place the cooked fries into a large bowl. Season with salt. Add some cheese curds ( I used half Queso Fresco and half Sharp White Cheddar, crumbled into small chunks. Toss with tongs. Ladle on some gravy and toss again.
  • Plate some fries in a serving bowl or plate then add more cheese and more gravy. Garnish with chopped chives or green onions. Serve immediately.

HOW TO COOK SALMON RIGATONI ALLA VODKA

C’mon…Salmon…Rigatoni…and Vodka? How can that be anything but delicious?

I haven’t made this incredible pasta dish for years…and it was long overdue. It uses cooked salmon, which I chose to cook in my air fryer (brush filet with olive oil, season with salt and pepper, cook at 375 for 10-12 minutes depending on how thick your salmon is). But, you could poach it, bake it in the oven, grill it, or BBQ it. Of course, you could use that canned salmon “gak”…but please don’t! It’s so easy and so much better to cook it fresh. Also, don’t be taken aback by the vodka, it adds a slightly sweet note (no alcohol taste whatsoever) and goes well with all the other ingredients that include shallots, garlic, cream, and grated parmesan. Penne works well, or any hallow pasta, but rigatoni suits it best. This recipe serves 2-3 people.

YouTube video: https://

Ingredients:

  • 5 ounces medium rigatoni
  • About an 8-10 ounce salmon filet, cooked
  • 1 tsp garlic, 2 small cloves, peeled, thin sliced
  • 1/4 cup shallots, minced
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1/2 cup low-sodium chicken stoclk
  • 1/2 cup vodka
  • 1/2 cup cream
  • 1 cup diced tomatoes
  • 1/4 tsp red pepper flakes
  • Kosher salt and black pepper
  • 1/4 cup grated parmesan plus more at the table
  • Fresh chopped parsley

DIRECTIONS:

  • Cook the pasta slightly al dente according to package directions. Reserve 1/2 cup of the pasta water in case you need to thin out the sauce.
  • In a 1 or 2 qt saucepan over medium low-heat, add 1 tbsp olive oil and 1 tbsp butter. When it is hot add the minced shallots and cook for about 5 minutes. Add the garlic and red pepper flakes for another 30 seconds. Add the diced tomatoes and bring to a simmer, let it cook for 5 minutes.
  • Add the stock and the vodka. With an immersion blender, blend the sauce until smooth, about 30 seconds. Use a regular blender if you wish. Add the cream and heat through.
  • Taste the sauce and reseason if necessary.
  • Pour the sauce into a medium skillet over medium heat and bring to a simmer. Let it cook and reduce about 5-10 minutes, stirring occasionally. Add the cooked salmon and turn off the heat. Stir in 1/4 cup of parmesan and let combine for a minute, stirring.
  • Place the cooked rigatoni in a large bowl then add the sauce and salmon and fold in.
  • Serve garnish with chopped parsley and more parmesan.

Crispy Baked Buffalo Style Hot Wings

So, there are a million plus recipes out there for chicken wings. Since this throw-away /stock-pot chicken part became popular a few decades ago, you can find and make many different versions of wings, hot wings, not-so-hot wings, sweet and sour wings, honey-something wings…well, you get the picture.

Still, arguably most popular wing recipe is the one (reportedly) first done at the Anchor Bar in, you guessed it, Buffalo, New York in 1964. The story goes, a bunch of the bartenders friends came into the bar and wanted something to eat. The bartender asked his mother to come up something to eat for the crowd, so…she deep fried some wings, dredged them in hot sauce and the rest is wing history.

Here is my take on this ubiquitous favorite that is NOT deep fried, but “fried” in a air fryer (or baked in the oven). The sauce mix I came up with from secret sources, deemed reliable, is painfully easy. Chef’s note: I use my salt free seasoning mix, the recipe is included here. The original version used Lawry’s Seasoned Salt. I love(d) Lawry’s, but stopped using it when I wanted more control of the sodium content in recipes, especially meat seasoning. Lawry’s is exactly what it says it is, “seasoned salt”. My mix is salt free and allows you to control the amount of sodium in recipes, something most of us should do anyway. As far as the hot sauce goes, Franks Louisiana Hot Sauce works great, though feel free to jack it up with hotter sauces like Sririacha sauce. This version is relatively tame. No numb lips or mouth here!

Please know that doing them in the oven works just as well, detailed below. Also, use your favorite creamy dressing. I make fresh Bleu cheese dressing, but ranch works really well too.

Directions:

  • Make the Bleu cheese dip and the seasoning mix. (recipes below)
  • Take 2 pounds of medium sized chicken wings, the size will ultimately determine the cooking time, lay them out on on a towel or papers towels and make sure they are completely dry.
  • Place the wings in your air fryer basket or rack. If you don’t have a power air fryer with 3 racks, I suggest using the oven method since the wings should really be separated. Piling them on top of each other in one small air fryer basket will not allow them to crisp.
  • For the oven, line a baking sheet with foil. Place a cooking rack over the foil. Preheat the oven to 400F.
  • Spray (or toss) the wings with olive oil. Lay on the rack. Season liberally with the salt-free seasoning mix on both sides. If you want, add some sea salt if not using Lawry’s.
  • Place in the power air fryer for 12 minutes. Turn and cook another 12 minutes. For the oven, cook for 25 minutes, turn and cook another 20 minutes depending on the size of the wings. They should be 165F internally.
  • While the wings are cooking, make the Bleu cheese dip. Also, make the sauce. Place the unsalted butter, Frank’s hot sauce, and the seasoning mix in a small sauce pan and heat until the butter is melted. Mix well.
  • When the wings come out, immediately place them in a large, stainless steel bowl (easier to toss than other salad bowls). Ladle on the hot sauce and toss thoroughly. Plate with the bleu cheese dip and serve with celery sticks and plenty of napkins.

BLUE CHEESE DIP

  • Combine 1/2 cup of sour cream, 1/2 cup of buttermilk, 1/2 cup of crumbled Bleu cheese, Kosher salt and black pepper to taste, in a small bowl, mix thoroughly. Place in the refrigerator, covered, for about 30 minutes.

SALT FREE SEASONING MIX

  • Combine 1 tbsp of paprika, 1 tbsp of granulated garlic, 1/2 tsp of black pepper, 1/2 tsp of onion powder, 1/4 tsp of cayenne, 1 tsp of ground cumin, 1 tsp of ancho chile powder, 1 tsp of New Mexico chile powder in a small bowl and mix thoroughly.

Southwestern Crab & Black Bean Eggroll with Spicy Aioli and a Pico de Gallo Purée

These “egg Rolls” are made with 6-inch flour tortillas. They are also made in an air fryer, though can be deep fried if you want. There is only a small amount of crab, mostly black beans. The center is a stick of Jack cheese. The slaw is a cabbage and Jicama mix with jalapeños and cilantro. A lot of prep, but well worth it. I made the aioli, the cooked spinach, and the Pico de Gallo purée the night before. Makes about 8 eggrolls or so.

Ingredients:

  • The filling:
  • 8 thin 6-inch flour tortillas
  • 8 ounces of cooked crab meat, Dungeness, Snow, or King
  • 1 cup cooked black beans (if canned, drained and rinsed)
  • 1/2 cup white corn, fresh or frozen
  • 2 cups of baby spinach
  • 1 cup fresh diced Roma tomatoes, cored, seeded, 1/4 inch chop + more for garnish
  • 1/2 cup red bells, 1/4 inch chop
  • 1/4 cup green onions, 1/4 inch slice – more for garnish
  • 2 tbsp jalapeños, chopped
  • 1/2 cup white onions, 1/4 inch chop
  • 1 tsp lime juice
  • 1/4 cup cilantro, chopped
  • 1/2 tsp Kosher salt
  • 1/2 tsp black pepper

Process all of the Pico ingredients in a small food processor until very smooth. Add the chopped cilantro and stir in. Taste. Reseason if neccessary.

  • Cilantro-Jicama Slaw
  • 1 1/2 cups green cabbage, finely shredded
  • 3/4 cup jicama, finely shredded
  • 1/4 cup carrots, finely shredded
  • 2 tbsp jalapeños, minced
  • 1/2 cup red onions, finely diced
  • 1/4 cup chopped cilantro
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 tsp fresh lime juice
  • 1/2 tsp black pepper
  • Kosher salt to taste

Mix together the mayo, the sour cream, lime juice, salt, and pepper in a small bowl. Add to vegetables in a medium bowl and combine well. Taste. Reseason if necessary.

  • Spicy Aioli
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp olive oil
  • 1 tbsp Sriracha sauce, more to taste
  • 1 tbsp shallots, mincef
  • 1 tbsp garlic, minced
  • 1/2 tsp fresh lime juice
  • 1/2 tsp Kosher salt
  • 1/2 tsp ground cumin
  • 1/2 tsp Ancho chile powder
  • 1/2 tsp black pepper

Combine all the ingredients in a small food processor. Process until very smooth. Taste. Reseason or add more Stiracha if needed.

  • The Eggroll filling:
  • Combine the black beans, the corn, the cooled chopped spinach, the red bells, 1/4 cup of sliced green onions, the chopped tomatoes, and the jalapeños in a medium bowl. Mix well. Gently fold in the drab and the chopped cilantro. Taste. Reseason if necessary.
  • Heat a flour tortilla in a dry skillet until soft. Spread about 2 tbsp of the spicy aioli across the middle of the tortilla. Spoon about 1/2 cup of the filling spread lengthwise. Add the jack cheese stick lengthwise on the filling. Roll up the tortilla like a skinny burrito (or eggroll) making sure the ends are tucked in. Secure with 2 toothpicks. Repeat with remaining tortillas.
  • If using an air fryer, rub or spray the eggroll with olive oil. Preheat airfryer to 370F. Cook for about 9 minutes, turning halfway until eggroll is crisp and golden brown. If deep frying, heat 1/2 inch of canola oil to 325F in a skillet. Fry, turning, until golden brown, about 3 minutes. Drain on a paper towel if deep frying. Let fool slightly.
  • Remove to a cutting board. Trim off the ends of the tortilla to make the ends flat. Cut in half at an angle.
  • Spoon about 2 tbsp of the Pico purée on a plate, spread it around a bit. Stand one half of the eggroll on end next to the purée. Spread 2 tbsp of the spicy aioli on the plate. Lay the other half of the eggroll next to the aioli. Garnish with chopped cilantro, corn, green onions, and Cotija cheese. Serve with the Jicama slaw and sliced avocados or guacamole.