Monthly Archives: October 2021

Air Fryer Shortbread Cookies

Air Fryer Shortbread Cookies

INGREDIENTS

  6 Tbsp. Butter

¼ c. powdered sugar

¾ cup + 2 Tablespoons all purpose flour (you can use gluten free flour that measures 1:1 with flour)

Chocolate chips, optional

Directions

 1. Cream butter and sugar till light and fluffy. Add flour and mix to combine. The dough would be crumbly, do not over mix. Use your hands to bring the dough together to form a ball.

2. Roll dough into a log. Wrap tightly in cling film and refrigerate for 30 mins or up 2hrs if you are not in a hurry.
When ready to bake, get the dough from the fridge, unwrap the dough and slice into ½ inch round discs

3. Line air fryer basket with non perforated parchment paper making sure there is atleast 2 inches of room round to ensure proper heat and air circulation.

4. Transfer cookies to the air fryer basket and bake at 330°F / 166°C for 8 to 10 mins. Let cookies cool slightly in the air fryer for about 5 mins before transferring to a cooling rack with a cookie lifter to cool completely.

Source Air Fryer Yum

Air Fryer Southwest Buttermilk Chicken Thighs

Southwest Buttermilk Chicken Thighs

Ingredients

1 lb chicken thighs

1 C. Buttermilk

1/2 tsp. Garlic paste

1/4 C Sriracha sauce

Salt and pepper

1 tsp. Cayenne pepper

1/4 C. Cornflour

1/4 all-purpose flour

Directions

1. Pat dry the chicken thighs with paper towels. In a medium bowl combine the buttermilk, garlic paste, sriracha sauce, salt, black pepper and cayenne pepper.

2. Next, place the chicken thighs into a container and pour the buttermilk mixture over the thighs. Close the container tightly and put it in your refrigerator for two hours.

3. Place the flour in another shallow bowl. Coat the chicken thighs with the flour mixture. Cook in your air fryer at 395° (for mine I had it heated up at 400°) for twelve minutes. Bon appètit! 😋

Source Air Fryer Cookbook For Beginners

Balsamic Chicken with Cauliflower Mash

Balsamic Chicken with Cauliflower Mash

Ingredients

FOR THE CHICKEN

4 Whole chicken legs or breasts

1 1/2 tsp Kosher salt

1/2 tsp Freshly ground black pepper

1 tsp Olive oil

1 Large yellow onion

3 Garlic cloves

2 tsp Dried oregano

2 tsp Dried thyme leaves

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

1/4 tsp Crushed red pepper flakes

1 Tbsp Sugar

1/4 cup Balsamic vinegar

1 14.5-oz can Diced tomatoes

FOR THE CAULIFLOWER

1 head Cauliflower

2 Tbsp Salted butter

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

Freshly ground black pepper

Chopped fresh parsley

Directions

1. Season chicken the with salt and pepper Add oil to cooking pot. Press START/STOP on the unit to start Sear/Sauté function. Heat oil until hot about four minutes.

2. Add two chicken legs/breasts to pot skin down and cook until dark golden brown on one side about six minutes. Flip and cook until the other side is golden brown. Then transfer chicken to a clean plate.

3. Add the remaining chicken to the pot and cook skin side down until dark golden brown on one side about six minutes. Flip and cook until other side is golden brown, about six minutes. Then transfer to a plate.

4. Add the onion, garlic, oregano, thyme, one teaspoon salt, one and half teaspoon of pepper and cook. Stir while scraping the bottom until the onion begins to soften about three minutes.

5. Add vinegar and sugar and cook, stirring occasionally, while scraping the bottom, until liquid is reduced by about half, about one minute. Add tomatoes and stir to combine. Return the chicken legs to the pot skin side up in a single layer.

6. Place smart cooker steam rack in cooking pot over legs with handles folded under. Lower smart cooker steam basket onto rack, then put cauliflower in basket.

7. Close lid and set to locked position. Set regulator to “Sealed.” Press Start/stop function. Pressure cook on high for nine minutes.

8. Carefully remove basket and rack from the pot and transfer cauliflower to a medium bowl. To a bowl add butter, one teaspoon of salt and one half of teaspoon of pepper, and mash with a potato masher or fork until smooth.

9. Cut thighs and drumsticks apart, if desired, and serve with cauliflower mash and sauce, garnished with parsley and pepper, if desired.

A PICTURE IS COMING SOON.

Source www.chefiq.com