Udon Noodles With Soft-Boiled Egg, Soy and Black Pepper

4 large eggs (optional)
Sea salt
26 ounces (750 grams) thick, round Japanese udon noodles, preferably fresh or frozen
2 cups low-sodium vegetable broth
1/4 cup low-sodium soy sauce or tamari
2 teaspoons mirin
6 tablespoons unsalted butter (may substitute vegan butter such as Miyoko’s), cubed
4 scallions, thinly sliced
Freshly ground black pepper
1 tablespoon toasted sesame oil

If you’re including the eggs, bring a small saucepan of water to a boil; in a medium bowl prepare an ice bath and set aside. Add the eggs to the boiling water and set a timer for 6 minutes. As soon as the buzzer goes off, drain the eggs and transfer to the prepared ice bath. Let cool completely, about 5 minutes. (This will make very soft-boiled eggs — if you prefer firmer yolks, cook for 1 more minute.) Peel the eggs.

In a large saucepan of salted boiling water, cook the noodles according to the packet instructions until al dente, 1 to 3 minutes. Drain, then divide the noodles among four bowls.

While the noodles cook, in a small saucepan, combine the broth, soy sauce or tamari, and mirin and set over low heat until hot, about 5 minutes.

Pour the hot broth over each bowl of noodles and top each with an egg. Divide the butter cubes among the bowls and let them melt into the noodles. Garnish with scallions and season with a generous amount of black pepper. (Use as much as you like, but this dish is meant to be very peppery.) Finish with a drizzle of sesame oil, sprinkle with a little sea salt, if desired, and serve hot.

Nutrition Information
Calories: 563; Total Fat: 27 g; Saturated Fat: 11 g; Cholesterol: 45 mg; Sodium: 1064 mg; Carbohydrates: 70 g; Dietary Fiber: 3 g; Sugar: 3 g; Protein: 9 g.

Sweet and Spicy Grilled Chicken Breasts

4 (6-ounce) boneless, skinless chicken breasts
2 tablespoons dark brown sugar
2 teaspoons ground coriander
1 1/2 teaspoons kosher salt
1 1/2 teaspoons dry mustard powder
1/4 teaspoon cayenne
1 1/2 tablespoons extra-virgin olive oil, more as needed
4 tablespoons Dijon mustard
2 teaspoons minced fresh chives

Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.

In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours.

Remove chicken from fridge while you heat the grill.

Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes.

Flip breasts and grill until cooked through, 3 to 5 minutes more.
Transfer chicken to a platter.

In a small bowl, whisk together mustard and chives. Whisk in 1 1/2 tablespoons oil. Serve chicken with mustard for dipping.

Shrimp Etouffee

4 tablespoons unsalted butter
1 yellow onion, finely chopped
2 celery stalks, thinly sliced
1/2 green bell pepper, finely chopped
4 garlic cloves, minced
3 tablespoons all-purpose flour
2 tablespoons tomato paste
3/4 cup chicken or vegetable stock
1 tablespoon hot sauce, or to taste
1 dried bay leaf
2 teaspoons store-bought or homemade Creole seasoning (see Tip)
Kosher salt and black pepper
1 pound shrimp, peeled and deveined
1 scallion, green parts chopped
White rice, for serving

In a large skillet, melt the butter over medium-high heat. Add the onion, celery and bell pepper, and cook until softened, about 7 minutes. Add the garlic and cook until fragrant, 1 more minute.

Sprinkle the flour over the ingredients and stir constantly until lightly toasted, about 5 minutes. Add the tomato paste, and stir and cook for 1 more minute.

Pour in the stock and 3/4 cup water. Cook until the liquid is reduced by half, about 3 minutes. Add the hot sauce, bay leaf, Creole seasoning, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, and cook until the mixture starts to thicken, about 2 minutes.

Stir in the shrimp and reduce the heat to medium. Simmer until the shrimp is cooked through and opaque, about 5 minutes, turning each piece halfway through. Remove from the heat. Taste and adjust seasoning. Sprinkle the scallions on top. Serve warm over rice.

Tip:
To make your own Creole seasoning, combine 1 tablespoon smoked paprika, 1 tablespoon chile powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon cayenne pepper (or less, if desired), 1/2 teaspoon fine sea salt and 1/2 teaspoon black pepper in a small bowl and stir together. Store in an airtight container in a cool, dry place.

Sheet Pan Sausage with Pineapple and Ginger

2 cups pineapple chunks, in 1-inch pieces
2 tablespoons dark brown sugar
2 tablespoons extra-virgin olive oil
4 teaspoons finely grated fresh ginger (from 1 1/2-inch piece)
4 teaspoons finely grated lime zest (from 1 to 2 limes)
Kosher salt and black pepper
1/2 teaspoon ground allspice
1/8 teaspoon ground cayenne
1 large red onion, halved and thinly sliced into half-moons
1 pound sweet or spicy Italian sausage
1/2 cup cilantro leaves and tender stems, roughly chopped

FOR THE GINGER-LIME VINAIGRETTE:
1 tablespoon lime juice, plus more to taste
1 small garlic clove, finely grated or minced
1/2 teaspoon fresh ginger, finely grated or minced
Kosher salt and black pepper
3 tablespoons extra-virgin olive oil

Heat oven to 450 degrees and, if you like, line a sheet pan with parchment paper.

In a medium bowl, toss together pineapple, sugar, oil, ginger, lime zest, 1 teaspoon salt, 1/2 teaspoon pepper, allspice and cayenne until well combined.
Stir in three-quarters of the onions. (Reserve remaining onions for serving.)

Spread pineapple mixture onto the sheet pan in one layer. Nestle sausages among the pineapple mixture. Roast until fruit is caramelized and sausages are browned and cooked through, about 30 minutes. Halfway through baking, flip the sausages and toss the pineapple mixture.

Meanwhile, make the vinaigrette: In a small bowl, combine lime juice, garlic, ginger and a big pinch each of salt and pepper. Slowly whisk in oil. Taste and season with more salt and lime juice if you’d like.

Pull the pan out of the oven, drizzle vinaigrette over sausages and pineapple, and toss gently to combine. Garnish with reserved onion and cilantro, and serve.

Sheet Pan Roasted Fish with Sweet Peppers

1 small bunch lemon thyme or regular thyme
1 1/2 pounds hake fillets
Fine sea salt and black pepper
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup pitted, sliced black or green olives, or a combination
1 teaspoon sherry vinegar, plus more to taste
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped

Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.

Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.

Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.

Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.

Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.

Air Fryer Kentucky Kernel Chicken Tenders

1 lb chicken tenders
1/2 cup Kentucky Kernel seasoned flour
1 egg, beaten, *if egg-free use Dijon mustard or egg-free mayo
1 teaspoon water
1/4 cup seasoned bread crumbs

Heat air fryer to 370°F.

In a shallow bowl whisk the egg and water together and set aside.

Place the Kentucky Kernel flour and breadcrumbs in 2 separate shallow bowls.

Pat thawed chicken tenders dry. Then brush them lightly with olive oil on both sides.

Working in small batches of 3-4 tenders, dredge the chicken tenders in the Kentucky Kernel seasoned flour, then dip them in the egg mixture, then finally coat with seasoned bread crumbs.

Shake off excess breading and immediately place them in the air fryer.

Allow enough room between the tenders so that the air can flow adequately. Cook for 10 minutes, flip, and cook for an additional 10-15 minutes on other side or until internal temperature reaches 165 degrees F.

Notes:
Cooking time may need adjusted based on the thickness of your chicken tenders and the brand of your air fryer.

Air Fryer Coriander Crusted Pork Chops

2 boneless pork chops, at least 1 inch thick
1 tsp ground coriander
1 tsp ground cumin
1 tsp chili powder
1/2 tsp course salt
1/2 tsp black pepper
1 tsp olive oil

Preheat air fryer at 400°(F) for 5 minutes.

Mix all dry ingredients in a small bowl.

Coat pork chops with olive oil and rub in all the seasoning mix.

Place seasoned pork chops into air fryer. Set air fryer to air fry setting at 400°(F) for 10 minutes (8-9 for thinner chops, 11-12 minutes more for thicker chops). Flip halfway through cooking time.

When time is complete, remove pork chops to a plate and let rest five minutes before serving.

Air Fryer Jalapeno Poppers

Jalapenos
Bacon
Cream cheese
Shredded cheddar or Mexican cheese
Optional: scallions

Slice 8 large jalapeños in half lengthwise and scoop out the insides.

Cook 8 strips of bacon at 400 degrees until crispy.

Crumble the bacon and mix with a block of softened cream cheese and a generous helping of shredded cheddar or Mexican blend cheese.

Stuff the peppers and bake at 370 for 7 minutes.

Air Fryer Crispy Mushrooms

1 8 oz. package Baby Bellas
1/2 cup flour
3 eggs
1 1/2 cups Panko breadcrumbs
1 1/2 garlic powder
1 1/2 tsp. onion powder
1 tsp. smoked paprika
1 tsp. Italian seasoning
1/4-tsp. salt and pepper adjust to taste
olive oil spray

Wipe any excess dirt from mushrooms using a towel.

Cut each mushroom into quarters and then cut each piece in half again (each mushroom will equal 8 pieces).

Pour 1/2-cup flour onto a plate.

Whisk 3 eggs in a bowl.

Pour 1 1/2 cups Panko breadcrumbs into a bowl.

Add the garlic powder, onion powder, smoked paprika, Italian seasoning, salt and pepper.

Stir until completely combined.

Toss the chopped mushrooms in the flour until coated, then dunk the mushrooms in the eggs, and finally toss them in the spiced breadcrumb mixture until completely coated.

Repeat with the remainder of the mushrooms. Arrange the mushrooms on a plate or flat surface.

Spray lightly with a can of olive oil.

Turn the Air Fryer ‘On’. Set to 360°F and 7 minutes.

Arrange 1/3-of the mushrooms in the Air Fryer basket. (Make sure the mushrooms are not over-crowded). Push the basket into the fryer and cook for 7 minutes.

Remove the mushrooms from the fryer when fully cooked. Repeat with the other two batches of mushrooms.

Sprinkle with a little more salt after removing from the fryer.

Serve immediately. Can be enjoyed alone or with any variety of dipping sauces.

Air Fryer Tortelloni (or Dumplings, Wontons, Crab Rangoon, Ravioli, or Pierogi)

Tortelloni (or dumplings, wontons, rangoons, ravioli, or pierogi)
Cooking spray

Toss or spray fresh tortellini with a little bit of olive oil.

Air fry on 375* for about 8 minutes, shaking occasionally (a little longer if they are frozen)

Serve with whatever sauce you’d like.

Air Fryer Spicy Peanuts

1 1/2 cups shelled raw peanuts
1/4 cup sugar
1 Tbsp cayenne pepper
1 Tbsp unsalted butter
1/8 cup water

In a mixing bowl, combine peanuts, sugar and cayenne pepper.

In a small saucepan, melt butter then add water and stir together. Immediately pour over peanuts and stir to coat well.

Line the air fryer basket with perforated parchment to prevent sticking (optional). Spread peanuts evenly inside the basket. Air fry at 300°F for 5 minutes. Using a heat resistant spoon, stir the peanuts to ensure even cooking. Air fry for an additional 8 minutes at 350°F.

Air Fryer Mozzarella Sticks

12 pack of string cheese
2 large eggs
1/2 cup grated parmesan cheese
2 cups Italian breadcrumbs
1 cup all-purpose flour

Unwrap string cheese and place on a freezer-safe dish. Freeze for 45 minutes and remove.

Using 3 medium sized bowls, beat eggs in 1 bowl, combine Parmesan cheese and breadcrumbs in the second bowl, then place flour in the third bowl. Remove cheese sticks from freezer and dip each one into the flour, then eggs and then breadcrumbs to coat.

Lightly oil the bottom of the air fryer basket to prevent sticking or line with perforated parchment paper (optional). Air fry mozzarella sticks for 3 minutes at 400°F. Using tongs, rotate the cheese sticks to ensure even cooking. Continue to air fry for 5 minutes or until golden brown.

Air Fryer Eggplant Parmesan

1 medium size eggplant
1 tsp salt
1/2 cup all-purpose flour
2 eggs
1 cup Italian breadcrumbs
1/4 cup olive oil
1 lb. fresh mozzarella cheese, sliced into rounds
1 jar spaghetti sauce

Slice eggplant into disks and lay out each disk onto a paper towel. Sprinkle salt on both sides of the disks and let sit for 20 minutes.

Take out 3 bowls and in the first bowl, add flour. In the second bowl, mix together the breadcrumbs and olive oil. In the third bowl, beat 2 eggs together. Coat each disk in flour, eggs, and breadcrumbs.

Place in air fryer and air fry at 390°F for 8-11 minutes. Coat with spaghetti sauce and mozzarella cheese and air fry at 350°F for an additional 3-5 minutes.

Air Fryer Pork Chops

2 Tbsp brown sugar
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce 1 tsp fresh lemon juice
Salt & pepper
3 boneless pork chops

In a large bowl, combine sugar, soy sauce, Worcestershire sauce, lemon juice and salt and pepper. Add in pork chops and flip to coat both sides. Set aside.

Place an oven safe baking pan into the bottom of the air fryer basket. Place pork chops into the pan. Pour remaining sauce over pork chops. Air fry at 400°F for 8 minutes. Flip pork chops and air fry for another 12 minutes.

Cooking time may vary depending on the size of pork chops.

Air Fryer Steak Fajitas

2 Tbsp olive or avocado oil
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp oregano
1/2 tsp ground cumin
2 tsp salt
1 tsp pepper
1/2 medium yellow onion
1 large or 2 small bell peppers
1 lb skirt steak
Tortillas
Cotija cheese (optional)

In a large mixing bowl, combine oil, chili powder, garlic powder, oregano, ground cumin, salt and pepper to make the seasoning.

Slice onions, peppers and steak into strips and place in bowl with seasoning. Coat well.

Line the air fryer basket with perforated parchment paper (optional) before adding onions, peppers and steak. Air fry for 5 minutes at 390°F. Remove the air fryer basket and shake ingredients. Air fry for an additional 4 minutes. Serve with tortillas and top with Cotija cheese (optional).

Air Fryer Spicy Shrimp

1 lb. raw shrimp, shelled
1 poblano chili, large
2 bell peppers
1/2 yellow onion, small
1 jalapeño
2 cloves garlic, minced
2 Tbsp lime juice
4 Tbsp Fajita seasoning
4 Tbsp olive oil

Slice the chili, jalapeño, bell peppers and onion.

In a large bowl, combine all of the ingredients and mix well. Toss it all in your air fryer.

Air fry the fajitas at 370°F for 8 minutes. Remove the basket, shake your ingredients, and cook for an additional 4 minutes.

Add your favorite toppings for fajitas.

Air Fryer Tandoori Paneer Tikka

1 14 oz Package of paneer, cut into small cubes
1/2 cup yogurt
1 tbsp garlic, minced
3 tbsp besan flour
1 tsp cumin powder
1 tsp garam masala
1 tbsp Swad Tandoori Masala
1/2 tsp turmeric powder
1 tsp chat masaala
1 tsp ginger, grated
1/2 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
2 tbsp oil
1/4 cup chopped cilantro

For the Stir Fry:

1 tbsp oil
1/2 red bell pepper, cut into large squares
1/2 red onion, cut into large squares
1/2 green bell pepper, cut into large squares
1 tsp cumin
1 clove garlic, grated
1 tsp tandoori masala
pinch of salt

Preheat the air fryer to 360 degrees.

In a large bowl mix all of the paneer marinade ingredients minus the paneer. Once the mixture is well combined, add the paneer cubes and toss to coat well.

Line the inner basket of the air fryer with parchment paper and using tongs or a fork, place each cube of paneer one at a time to ensure each cube has plenty of space around it.

Set the air fryer to 9 minutes at 360 degrees.

Meanwhile, set a large skillet over high heat. Once the pan is very hot, add the bell peppers and onions (without any oil) to the pan and let them get charred. You can hold down a spatula over the peppers and onions to get a nice sear. Once you’ve achieved this, turn the heat off, remove the peppers and onions into a separate plate bowl.

In the same skillet, once it has cooled down to medium low heat, add oil and cumin seeds. Once the cumin seeds splutter, add the garlic, tandoori masala, salt and stir for a few minutes so the garlic doesn’t burn. Add in the charred peppers and onions, stir and turn off the heat.

Once the paneer is ready, open the air fryer basket, brush the paneer lightly with oil or cooking spray and cook for another 3-5 minutes- depending on how brown you like your paneer.

Combine the paneer with the onions and peppers and serve hot !!

Air Fryer Fried Green Tomato Stacks

1/4 cup fat-free mayonnaise
1/4 teaspoon grated lime zest
2 tablespoons lime juice
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon pepper, divided
1/4 cup all-purpose flour
2 large egg whites, lightly beaten
3/4 cup cornmeal
1/4 teaspoon salt
2 medium green tomatoes
2 medium red tomatoes
Cooking spray
8 slices Canadian bacon, warmed

Preheat air fryer to 375°. Mix mayonnaise, lime zest and juice, thyme and 1/4 teaspoon pepper; refrigerate until serving. Place flour in a shallow bowl; place egg whites in a separate shallow bowl. In a third bowl, mix cornmeal, salt and remaining 1/4 teaspoon pepper.

Cut each tomato crosswise into 4 slices. Lightly coat each slice in flour; shake off excess. Dip in egg whites, then in cornmeal mixture.

In batches, place tomatoes on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-6 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-6 minutes longer.

For each serving, stack 1 slice each green tomato, bacon and red tomato. Serve with sauce.