recipes

• Heat a nonstick skillet over medium-high heat; add olive oil.
• Once hot, sauté the onion until tender and translucent, about 3 minutes.
• Add the garlic and mushrooms and cook an additional 2 minutes, stirring frequently.
• In a mixing bowl, combine the ground chicken, cheese, pork rinds, fish sauce, tamari sauce, and sautéed vegetables.
• Mix until well incorporated.
• Form the mixture into 5 patties.
• Transfer the patties to a lightly greased Air Fryer basket.
• Cook in the preheated Air Fryer at 370°F for 8 minutes; flip them over and cook for another 8 minutes.
• Serve on burger buns, garnished with Dijon mustard and lettuce.

• In a large ceramic dish, place the chicken, lemon juice, Mirin, milk, soy sauce, olive oil, ginger, and garlic.
• Marinate in the refrigerator for 30 minutes.
• Spritz the sides and bottom of the Air Fryer cooking basket with nonstick spray.
• Arrange the chicken in the basket and cook at 370°F for 10 minutes.
• Turn the chicken over, baste with the reserved marinade, and cook for an additional 4 minutes.
• Check for doneness, season with salt and pepper, and set aside.
• In a skillet over medium heat, add the reserved marinade and cook for 3-4 minutes.
• Mix the cornstarch with 1 tablespoon of water, add to the marinade, and cook until the sauce thickens.
• Spoon the thickened sauce over the reserved chicken and serve immediately.

• Grease the sides and bottom of a baking pan with olive oil.
• Add the sausages and cook in the preheated Air Fryer at 360°F for 4 to 5 minutes.
• In a mixing bowl, whisk the eggs with garlic and onion.
• Season with salt and black pepper.
• Pour the mixture over the sausages and top with cheese.
• Cook in the preheated Air Fryer at 360°F for another 6 minutes.
• Serve immediately with fresh parsley leaves.
• Enjoy!

• Preheat the Air Fryer to 380°F.
• Toss the chicken thighs with 1 tablespoon of peanut oil, salt, and black pepper.
• Cook the chicken thighs in the Air Fryer for 12 minutes; flip them and cook for an additional 10 minutes.

Reserve.

• To make the sauce, heat 1 tablespoon of peanut oil in a saucepan over medium-high heat.
• Sauté the onion, chiles, and garlic until fragrant, about 2 minutes.
• Add the pureed tomatoes, raisins, chocolate, oregano, cumin, coriander seeds, and cloves.
• Simmer until the sauce thickens slightly.
• Place the cooked chicken thighs in a baking pan.
• Pour the mole sauce over the chicken and cook in the preheated Air Fryer at 360°F for 10 minutes or until thoroughly warmed.
• Serve garnished with orange peel and toasted almond slices.
• Enjoy!

• Squeeze lime juice over the chicken pieces.
• Spray the cooking basket with nonstick cooking spray.
• In a mixing bowl, combine the crushed cornflakes, Parmesan cheese, olive oil, salt, pepper, cayenne pepper, cumin, and chili powder.
• In a shallow bowl, beat the egg.
• Dip each chicken tender in the egg, then coat with the cornflake mixture.
• Place the breaded chicken in the prepared cooking basket.
• Cook in the preheated Air Fryer at 380°F for 12 minutes, turning halfway through.
• Work in batches as needed.
• Serve immediately and enjoy!

• In a large bowl, toss all ingredients until well-coated.
• Cover the bowl and refrigerate for 1 hour.
• Preheat the Air Fryer to 380°F.
• Place the marinated chicken wings in the air fryer basket and cook for 7 minutes.
• Add the vegetables to the basket and continue cooking for an additional 15 minutes, shaking the basket once or twice.
• Serve warm and enjoy!

• Toss the chicken legs with olive oil, salt, black pepper, paprika, and marjoram.
• Cook in the preheated Air Fryer at 380°F for 11 minutes.
• Flip the chicken legs and cook for an additional 5 minutes.
• In a separate bowl, toss the cauliflower florets with garlic, cheese, thyme, and additional salt.
• Increase the air fryer temperature to 400°F; add the cauliflower florets and cook for 12 more minutes.
• Serve warm.

• Preheat the Air Fryer to 360°F and lightly spray the sides and bottom of the cooking basket with nonstick cooking spray.
• Place the turkey in the cooking basket and season with rosemary, salt, and black pepper.
• Cook for 30 minutes in the preheated Air Fryer.
• Add the chopped onion and celery, then cook for an additional 15 minutes.

• Rinse the thyme sprigs and lightly sauté in butter without browning.
• Deglaze with red wine and reduce the mixture by half.
• Add honey and veal jus, then simmer until only a quarter remains for a concentrated sauce.
• Divide the goat cheese into four portions and wrap each in a slice of speck.
• Pan-fry the wrapped goat cheese until the speck is golden and the cheese is warm and soft.

To Serve

• Toss the mixed salad greens with a bit of dressing and distribute on plates.
• Place the toast rounds on the salad, then top with the fried goat cheese.
• Drizzle a spoonful of honey-thyme sauce over each serving for extra flavor.

• Place the potatoes in the cooking basket and drizzle with melted butter, rosemary, garlic salt, and black pepper.
• Cook at 400°F for 12 minutes.
• Remove the potatoes, keeping them warm.
• Clean and grease the cooking basket with olive oil, then place the turkey wings in it.
• Add the garlic, mustard, and cayenne pepper to the turkey wings.
• Cook at 350°F for 25 minutes.
• Turn the wings over and cook for an additional 15 minutes.
• Test for doneness with a meat thermometer.
• Serve hot with the butter-roasted potatoes.