Silky Eggplant With Halloumi and Almond Salsa

3 small or 2 medium Italian eggplant (about 24 ounces total)
Kosher salt
1/2 cup plain, full-fat Greek yogurt
Juice of 1/2 lemon, plus more for serving
2 garlic cloves, 1 smashed and 1 minced
1 teaspoon plus 1/4 to 1/2 cup olive oil
2 heaping tablespoons torn or roughly chopped mint
Black pepper
2/3 cup roughly chopped almonds
3 tablespoons red-wine vinegar
1 Fresno or Serrano pepper, minced
8 ounces halloumi cheese, cut into 1-inch cubes
Pita bread, for serving (optional)

Line a colander with paper towels or a clean dishcloth. Slice the eggplant into 3/4- to 1-inch rounds, place in the colander and sprinkle with salt. Set aside for 20 to 30 minutes, until water beads on top of the eggplant.

Meanwhile, make the yogurt sauce: In a medium bowl, mix the yogurt with the lemon juice, smashed garlic clove, 1 teaspoon olive oil and 1 tablespoon of the torn mint. Season with salt and pepper to taste and set aside.

In a heavy pan with high sides over medium heat, toast the chopped almonds until golden brown and fragrant, 4 to 6 minutes, stirring occasionally to avoid burning. Remove pan from the heat and transfer nuts to a medium bowl, then add the red-wine vinegar, 1 tablespoon olive oil, minced garlic clove and Fresno pepper. Mix and season with salt to taste.

Set up a plate or cutting board lined with paper towels next to the stove. Wipe out the pan you were working with and heat 2 tablespoons of olive oil over medium-high heat until hot. Blot the moisture from the eggplant, and when the oil is hot, add the slices in a single layer (you’ll probably have to work in batches). Cook until brown, then flip, about 3 to 4 minutes per side. While browning, as the eggplant is getting dry, add 1 to 2 teaspoons of olive oil and cover the pan for 1 to 2 minutes. The eggplant will be fork-tender and golden brown on both sides when finished. Transfer to the paper towel-lined surface and sprinkle with salt.

When you’ve finished cooking the eggplant, add the cubed cheese to the hot pan, leaving any residual oil (add a teaspoon of olive oil if there’s not enough left in the pan). Sauté, stirring frequently, until brown and crisp all over. Remove pan from the heat.

Spread the yogurt on a platter. Arrange the eggplant and halloumi on top, then scatter with almond salsa. Garnish with remaining torn mint, then sprinkle with any leftover lemon juice and season with salt and pepper. Serve with pita.

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.

Miso-Glazed Fish (or Tofu)

1/4 cup mirin
1/4 cup sake
3 tablespoons white or yellow miso paste
1 tablespoon sugar
2 teaspoons dark sesame oil
4 salmon, trout, Arctic char, mahi mahi or black cod fillets

Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.

Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.

Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.

Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

Tips
For a vegetarian version of this dish, substitute tofu, sliced about 2/3 inch thick, for the fish.
Advance preparation: You can prepare the fish 12 hours before cooking.

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 Chick Fil A Nuggets

2 6 oz chicken breast cut into 2-inch pieces
1 cup pickle juice
1 large egg
3 Tbs milk
3/4 cup all-purpose flour
3 Tbsp corn starch
2 Tbsp powdered sugar
1 1/2 tsp salt
3/4 tsp paprika
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
oil for spraying

Place chicken pieces and pickle juice in a plastic bag. Close and place in the refrigerator for 20-30 minutes.

Meanwhile, in a shallow bowl whisk together egg and milk.

In another bowl, whisk together flour, corn starch, powdered sugar, salt, paprika, onion powder, garlic powder, and black pepper. Set Aside.

Remove chicken pieces from the refrigerator. Grease the Air Fryer basket with a little oil. Coat chicken pieces in egg mixture, then coat it in flour mixture, then shake off any excess flour and place it in the basket. Repeat until the bottom of the air fryer basket is full. Make sure none of the pieces are overlapping nor should they be touching.

Close the air fryer basket and cook on 360 degrees Fahrenheit for 12 minutes, flipping halfway. Spray any flour spots when flipping.

After 12 minutes is up, increase the heat to 400 degrees Fahrenheit and cook for an additional 2 minutes.

Remove and serve with your favorite dipping sauce.

Indoor Grill Pork Chops

2 boneless pork chops, 3/4 to 1 inch thick
1 tbs olive oil
1 tbs Worcestershire sauce
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp salt

Mix all ingredients in a small bowl, then transfer to a ziptop bag and add pork chops. Seal bag and make sure the pork chops are well coated. Marinate in refrigerator for 15 minutes to overnight.

Remove seasoned pork chops from fridge and let rest on countertop for few minutes. Preheat your grill.

When grill is hot, add pork chops, close lid and let cook 4-6 minutes or until an internal temperature of 145°.

Remove pork chops to a plate and let rest 5 minutes before enjoying.

Air Fryer Glazed Pork Chops

2 center-cut, bone-in pork chops, 1 ½ – 2 inches thick
2 tablespoons brown sugar
1 tablespoon paprika
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1 teaspoon ground mustard
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1–2 tablespoons olive oil

Preheat air fryer to 400 degrees for 5 minutes.

Rinse pork chops with cool water and pat dry completely with a paper towel.

In a small bowl, mix together all the dry ingredients.

Coat the pork chops with olive oil and rub in the mix. Rub it in well and liberally. Use almost all of the rub mix for the 2 pork chops.

Cook pork chops in air fryer at 400 degrees for 12 minutes, flipping after 6 minutes.

Air Fryer Glazed Chicken Breast

2 boneless, skinless chicken breasts 6-8oz each
3 tbs olive oil
3 tbs balsamic vinegar
2 tbs soy sauce
1 tsp lemon juice
2 tbs brown sugar
11/2 tsp ground black pepper
1 tsp salt
1 tsp dry crushed rosemary
1/2 tsp garlic powder
1/2 tsp onion powder

Combine all ingredients, except chicken, in a shallow baking dish and whisk together.
Add chicken and coat well so it’s all submerged in the mixture. Marinate for at least 30 minutes. 2 hours is better; overnight is best!

Preheat air fryer to 360 degrees for 5 minutes.

Add chicken breasts to air fryer and air fry at 360 degrees for 18 minutes, turning after 10 minutes.

After time is complete, remove chicken and place on a plate or cutting board to rest for 5 minutes before slicing.

Air Fryer Chipotle Chicken Breast

2 boneless, skinless chicken breasts, 6-8oz each
3 tablespoons canned adobo sauce (see notes below)
2 teaspoons chipotle chile pepper powder
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
2 tablespoons olive oil
Salt to taste (about 1/2 1tsp)

In a shallow baking dish, mix the adobo sauce (see notes for substitution), chipotle chile powder, brown sugar, garlic powder, onion powder, oregano, oil and salt. Mix until well combined.
Add chicken breast and rub mixture into chicken. Let marinate for at least 30 minutes. (4 hours is better, overnight is best).

Preheat air fryer at 360 degrees F for 5 minutes. Then place the marinated chicken into air fryer, air fry at 360 degrees F for 17-19 minutes (depending on size), flipping halfway through. Internal temperature of chicken should be 165 degrees F when done.

Once done, remove chicken and let it rest for 5 minutes before enjoying.

NOTES

Adobo sauce: The adobo sauce will be in 7oz cans of chipotles with adobo sauce. Simply use 2 tablespoons of the sauce for this recipe. For a substitute, use: 2tbs tomato paste, 1tbs cider vinagar, 1 tsp cumin and an extra tablespoon of olive oil.

Air Fryer Chicken Sandwich

Chicken Marinade

2 boneless, skinless chicken breasts
1 cup buttermilk
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt

Breading

1/2 cup all purpose flour
1 teaspoon ground pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
2 eggs
1.5 cups Panko breadcrumbs

Spicy Mayo

1/2 cup mayonnaise
1 teaspoon hot sauce

Pound the chicken breasts to even thickness (about 1/2) and cut crosswise to make 2 equal halves. Set aside.

In a large container or ziptop bag, add buttermilk, garlic powder and salt; whisk until well combined. Add chicken breasts to the buttermilk mixture and marinate in the fridge for 2-24 hours.
Setup Breading Station: In a medium bowl, mix together flour, cayenne pepper, ground black pepper, onion powder and salt. In another bowl, beat 2 eggs. Finally on a wide plate add the panko breadcrumbs.

Take the marinated chicken, one at a time and let the excess buttermilk mix drip off, then coat it in flour. Shake off excess flour and dunk into egg mixture. Let excess egg drip off and then place it on the plate with the panko breadcrumbs. Coat well with the breadcrumbs, pressing in if need be. Set aside and repeat with remaining chicken.

Spray air fryer basket or tray with non-stick cooking spray or olive oil and preheat air fryer at 390° for 5 minutes. When ready, place chicken into air fryer and use air fry setting at 390°(F) for 12 minutes, flipping halfway through.

While chicken is cooking, use a small bowl and mix mayonnaise with hot sauce. Set aside. You can also toast the sandwich buns and set aside.

When the chicken is done, check for internal temp of 165°(F). Then place chicken on buns with the spicy mayo spread, fresh lettuce and tomatoes. And of course, top with pickles! Enjoy!

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 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 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 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.

Air Fryer Coconut Shrimp

1/2 pound uncooked large shrimp
1/2 cup sweetened shredded coconut
3 tablespoons panko bread crumbs
2 large egg whites
1/8 teaspoon salt
Dash pepper
Dash Louisiana-style hot sauce
3 tablespoons all-purpose flour

SAUCE:
1/3 cup apricot preserves
1/2 teaspoon cider vinegar
Dash crushed red pepper flakes

Preheat air fryer to 375°. Peel and devein shrimp, leaving tails on.

In a shallow bowl, toss coconut with bread crumbs. In another shallow bowl, whisk egg whites, salt, pepper and hot sauce. Place flour in a third shallow bowl.

Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere.

Place shrimp in a single layer on greased tray in air-fryer basket. Cook 4 minutes; turn shrimp and continue cooking until coconut is lightly browned and shrimp turn pink, another 4 minutes.

Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp immediately with sauce.

Shrimp with Coconut Milk

1 pound Shrimp shelled, deveined (about 26-30 count to the pound)
1 tablespoon Minced Ginger minced
1 tablespoon Garlic minced
1/2 teaspoon Turmeric
1 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
1 teaspoon Garam Masala
1/2 can Full-Fat Coconut Milk

Mix all ingredients together.

FOR STOVETOP
Put into a pan and cook over gentle heat until the shrimp are no longer pink, it should take about 6 to 8 minutes. Add a little extra coconut milk if you need it.

Eat with riced cauliflower, cucumber “noodles”, or shirataki noodles for low carb options, or over rice if carbs are not an issue.

FOR INSTANT POT
In the inner liner of your Instant Pot, place 2 cups of water, and place a trivet on top.

Place the shrimp & coconut mixture in a pot that fits inside your Instant Pot, and cover with foil.

Set your Instant Pot at 4 minutes for low pressure, release pressure quickly and mix well. Add a little extra coconut milk if you need.

Please note: To get the shrimp to cook in the time specified, ensure that:
Your shrimp are between 21-25 per pound
They are fully submerged in the coconut milk before you cook
You use a stainless steel bowl to best conduct heat
You use a low trivet.
Otherwise just add 1-2 minutes to the cook time, or open, stir, and close the pot back up and let the shrimp cook in the residual heat of the coconut milk.