Notes about Recipes in this book

• Naked seasoned chicken tenders

  • southerncooker on November 16, 2020

    These were really good.

  • averythingcooks on April 29, 2021

    This is a great air fryer chicken option. I sliced 3 smallish boneless, skinless breasts (each around 5 oz) in half lengthwise for 6 fingers (rather than buying tenders). The timing was right on, the chicken strips were flavourful & juicy and the spice mix is easy to customize. A repeat for sure.

  • lauren424 on March 24, 2022

    These are great. They come out juicy! Very easy to make.

• Garlic knots

  • joeljkp on September 06, 2023

    Easy quick-bread garlic knots. Came out well using the minimum time in an Instant Vortex Mini. Used Fage 2% yogurt. Sprinkled a bit of salt over the knots with the butter, which was a nice add.

• Homemade bagels

  • joeljkp on September 04, 2023

    These are quick-bread bagels, but they were super easy and the family loved them! I used Fage 2% yogurt successfully. Doing small batches in the air fryer lets everyone choose their own flavor.

  • anya_sf on September 12, 2022

    Per the blog comments, I used bread flour for a chewier texture. My yogurt was half TJ's 2% Greek, half Chobani nonfat (which Gina says to avoid) and the dough turned out fine, although the counter needed generous flouring for kneading and rolling. Made the day before serving, then toasted and spread with cream cheese, these were a surprisingly good imitation of the real thing. Definitely a recipe to keep in mind if you want quick, easy "bagels".

• Crispy coconut shrimp with sweet chili mayo

  • ezwriternc on July 03, 2022

    Awesome and pretty easy. Didn’t have an air fryer so we cooked the shrimp in oil in a pan. Not Skinny anymore but still a good recipe.

• Cauliflower rice arancini

  • ezwriternc on March 31, 2022

    These are fabulous. I subbed prosciutto for the sausage. Make them. Your family will thank you.

  • averythingcooks on March 21, 2023

    We loved these! I cut it in 1/2 (for 6 arancini), grated fresh cauliflower and used the meat from a 5 oz mild Italian sausage (putting 1/2 in the arancini mix and the other 1/2 into the marinara served with them). 3 arancini each, served on a pool of the marinara plus a green salad made for a great dinner. I will for sure make these again.

• Homemade chips and salsa

  • averythingcooks on September 28, 2023

    I made these using 3 small corn tortillas seasoned with salt, pepper & chipotle powder. The timing seemed pretty spot on and they came out crispy & well seasoned. She also suggests using a chili-lime salt and I will try that next time for sure. This is yet another easy & effective use for our air fryer.

• Bacon-wrapped cheesy jalapeño poppers

  • averythingcooks on May 02, 2021

    My air fryer is great for small (& quick) versions of recipes like this. I had 2 jajapenos (ie four 1/2's) to use for a small dinner side for 2 & so scaled the filling back to 1/3 (using full fat cheddar). However, it was clear that I needed more filling (interesting - were my jajapenos THAT big?) so I eyeballed everything up until I had enough. The cook temp/time gave me perfectly crispy bacon, charred peppers & a very tasty, melty filling. I would make these again for sure.

  • BrendaD1962 on August 26, 2022

    Absolutely delicious! The only change I made was raising the temp a bit as it seemed the bacon wasn’t going to be as crispy as we would like. We will definitely be making these again. So good!

• Adobo-rubbed chicken with avocado salsa

  • averythingcooks on January 26, 2022

    I cut this in 1/2 and did not make the salsa. Because there is no actual volume of water given for the brine (ie "enough to cover the chicken") a quick google search suggested the ratio of 1 tbsp salt: 1 cup water so that's what I did (2 & 2 did the trick this time). The spice rub was tasty and would be easy to heat up / down depending on your preferences. 5 minutes per side in the air fryer resulted in juicy, flavourful chicken and I would repeat this for sure.

  • hbakke on September 13, 2021

    I didn't have time to brine the chicken as stated in the recipe, so I just added some salt to the spice mix. The brine would have probably been a better option.The spice rub was flavorful and the avocado salsa was nice and limey. I did add some chopped tomatoes to the salsa after making it as it seemed to be missing something. I would make this again.

• Pickle-brined chicken tenders

  • averythingcooks on August 17, 2021

    As a confirmed air fryer fan, the cooking method for these was great (& the coating was good) but the real key here was the use of dill pickle brine to marinate the chicken. And it worked - the chicken was not actually "pickley" but it was moist and well seasoned. We also like to use a buttermilk & hot sauce mix to marinate chicken pre air fryer BUT as pickle jars empty, I can for sure see using this method again.

• Spiced yogurt-marinated chicken thighs with blistered vegetables

  • averythingcooks on April 25, 2021

    My air fryer (front opening Cuisinart) is the perfect size for the 2 of us but I can see how cooking meals like this for larger groups might be problematic....having said that, this made for a very tasty dinner. The marinade is flavourful (& easy to jazz up if desired) and for the veg (which blistered beautifully) I used a mix of roma tomatoes, orange & yellow pepper chunks and some red onion slices. She calls for 8 x 4 oz boneless skinless thighs so here is the thing - I have NEVER been able to buy thighs that size - at best the ones I can get are around 2.5 MAYBE 3 oz. So I used 6 and cut the marinade in 1/2. I was able to cook the thighs in 1 batch (just barely) and keep them warm while the veg cooked. With a nice pilaf on the side, this is a definite repeat...& I can see lots of playing around potential with the marinade.

  • averythingcooks on August 25, 2021

    I repeated the blistered veg and this time DID use the shishito peppers called for (fresh from the garden :) with tomatoes & chunks of red onion. We spooned it over crispy pork chops which was a really nice combo. A great way to prep shishitos which I will repeat for sure.

• Chicken piccata

  • averythingcooks on May 22, 2021

    This particular comment is about the air fryer METHOD (and not the actual recipe - I used the Smitten Kitchen coating and a PW bruschetta mixture for topping) BUT I did come to say that this (temp/timing etc) worked perfectly! Crispy, juicy chicken with just a spritz of olive oil spray. Pretty sure I'll always use the air fryer for this in the future.

• Korean pork lettuce wraps

  • averythingcooks on July 02, 2023

    With only 8 hours for marinating, the pork was still flavourful and really easy to cook in the air fryer on a very humid day. I made quick pickles (carrots, radish, celery & red onion) and used romaine from the garden. I seasoned Basmati rice with a "Bangkok" umami sauce and plain yogurt provided some cool creaminess. 12 oz of pork tenderloin was lots to serve 2 and I will repeat this for sure (marinating longer for comparison).

• Meat lovers' pizza-stuffed peppers

  • averythingcooks on July 03, 2023

    I scaled this back to use 1 large yellow pepper for the 2 of us & served them with a mixed vegetable slaw. I combined all the filling ingredients (including spinach, basil & spicy chorizo in place of turkey pepperoni) and then spooned that mixture into the pepper 1/2s (rather than layering as suggested) After a few minutes in the air fryer, I added a panko/parmesan topping and then finished the cook. This was a great use of the air fryer on a hot, humid day and although this is a simple idea, we both really enjoyed them. Repeat for sure.

• Mexican street corn

  • averythingcooks on March 06, 2021

    The air fryer was out this am so I cooked my corn with this method. Kinda funny trying to follow the “turn the corn cobs once” instruction as every time I pulled /pushed the tray out/in, they rolled everywhere any ways :) but in the end, the corn was cooked nicely and the ultimate “Mexican corn” itself (with feta) was very tasty.

• Salmon burgers with lemon-caper rémoulade

  • averythingcooks on March 12, 2024

    Note to Katieolla: I checked and it is in mine.

  • Katieolla on March 12, 2024

    This recipe is not in the book

• Tostones with Peruvian green sauce

  • hbakke on November 24, 2022

    The tostones turned out perfectly. They are best eaten when hot and crispy, as they turn kind of soft and rubbery the longer they sit. The sauce paired well.

• Peruvian green sauce

  • hbakke on November 24, 2022

    This tasted best after sitting in the fridge overnight. When first made it tasted too strongly of yellow mustard, but mellowed the following day. Husband loved this mildly spicy sauce and used it on everything. The picture makes the sauce look weirdly yellow, but was actually a vibrant green.

• Home fries with onions and peppers

  • hbakke on January 18, 2024

    I really cooked these to death...only a small portion was edible. The edible parts were very tasty, and we enjoyed the seasoning. I would make this again and watch the air fryer a lot more closely.

• Cheesy green chile-chicken chimichangas

  • jay.moe on February 27, 2022

    Green chilis isn't something I stock in my pantry, so I substituted strained tomatillo salsa. The chimichangas had a nice flavor and were crispy on the outside. For a bigger batch, these could easily be cooked in the oven. The only complaint was that everyone wanted more! Definitely need to make a side to go with the chimichangas.

• PB&J oatmeal bake with bananas and blueberries

  • EvaMitchell on September 19, 2021

    Too sweet. Next time no jelly and then it will be perfect.

• Asian turkey meatballs with hoisin sauce

  • eileentien on November 02, 2022

    The meatballs were tender but slightly too salty for my taste. The sauce was too salty as well. I thinned it with some water. My husband liked it. My 5-year-old daughter liked it without the sauce.

• Chicken Parmesan Caprese

  • KathMacL on March 02, 2024

    This was easy and delicious, and they heat up really well in the air fryer for several days after. Definitely a repeat. Made homemade pesto using basil, pine nuts, parm, avocado oil, lemon, salt and pepper blitzed in the mini food processor. I made a large batch so I cooked them in the oven on a baking sheet on a wire rack, but then finished the ones I was eating that night in the air fryer. Whole prep took 30 mins. Served with a spinach salad.