• Air Fryer Jerk Chicken Bowls with Mango Salsa and Coconut Rice

    April 8, 2024 Author: Rachel
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    Ingredients:

    Coconut Rice:

    • 1 c. basmati rice
    • 1 14 oz. can coconut milk
    • 1/2 c. water
    • Salt, to taste

    Mango Salsa:

    • 2 mangoes, diced
    • 2 TBSP red onion, finely chopped
    • 2 TBSP cilantro, minced
    • 1/2 lime, juiced
    • Salt to taste

    Chicken Marinade:

    • 1 TBSP dried minced onion
    • 1 1/4 tsp. dried thyme
    • 1 tsp. allspice
    • 1 tsp. salt
    • 1 tsp. pepper
    • 1/4 tsp. cinnamon
    • 1/4 tsp. cayenne pepper
    • 1 TBSP vegetable oil or avocado oil
    • 1 1/2 tsp. brown sugar
    • 1 heaping tsp. baking powder
    • 1 lb. chicken breast tenders

    Directions:

    1. Rice: Rinse rice until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan and bring to a boil. Stir, then reduce the heat to low, and cover and cook for 15 minutes.
    2. Mango Salsa: In a bowl, combine the salsa ingredients.
    3. Chicken Marinade: In a gallon sized Ziploc bag add the minced onion through the baking powder and mix to combine; then add the chicken and coat the chicken evenly. Marinate in the fridge until ready to cook.
    4. Cook Chicken: Set air fryer to 400F to warm up for about 10 minutes. After 10 minutes, add the chicken and cook for 10-12 minutes, or until chicken reaches 165F.
    5. Serve coconut milk rice topped with jerk chicken and mango salsa.

    Air Fryer Jerk Chicken Bowls with Mango Salsa and Coconut Milk Rice:

  • Air Fryer Chicken Shawarma Bowls

    April 8, 2024 Author: Rachel
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    Recipe adapted from Munchin With Maddie.

    Ingredients:

    • 1 tsp. paprika
    • 1 tsp. cumin
    • 1 tsp. kosher salt
    • 1/2 tsp. ground coriander
    • 1/2 tsp. red pepper flakes
    • 1/2 tsp. onion powder
    • 1/4 tsp. turmeric
    • 1/4 tsp. cardamom
    • 1/4 tsp. cinnamon
    • 1/4 tsp. black pepper
    • 1 lb. ground chicken
    • 1 egg, whisked
    • 1/2 c. panko breadcrumbs
    • 1 TBSP olive oil
    • 2 garlic cloves, minced
    • Serve over quinoa, with hummus, tzatziki, feta, pickled onions, and salad of lettuce, tomatoes, cucumbers and parsley with a drizzle of garlic expressions dressing

    Directions:

    1. In a large bowl combine paprika through black pepper and mix to combine. Then add the ground chicken through the minced garlic and mix until just incorporated.
    2. Transfer the bowl to the fridge for 10-15 minutes to firm up (longer is fine).
    3. Preheat air fryer at 400F for 10 minutes.
    4. Meanwhile, roll the chicken mixture into balls, about 16-20 balls.
    5. When the air fryer is preheated, add the balls to a greased or parchment lined air fryer basket, cook in batches if necessary, and cook for 10-12 minutes, or until the meatballs reach 165F.
    6. Serve over quinoa, with hummus, tzatziki, feta, pickled onions, and salad of lettuce, tomatoes, cucumbers and parsley with a drizzle of garlic expressions dressing

    Air Fryer Chicken Shawarma Meatball Bowls:

  • Air Fryer Teriyaki Salmon Bowls

    February 5, 2024 Author: Rachel
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    Adapted from Life Made Sweeter.

    Ingredients:

    • 1 lb. skinless salmon, cut into cubes
    • Serve with rice, cucumbers, carrots, broccoli, edamame, and/or avocado

    Marinade:

    • 1/4 c. soy sauce
    • 3 TBSP honey
    • 1 TBSP ginger paste
    • 1 tsp. sesame oil
    • 2 tsp. Sriracha
    • 1 tsp. rive vinegar
    • 1/2 tsp. garlic powder
    • Salt and pepper

    Sauce:

    • 1/4 c. soy sauce
    • 3 TBSP honey
    • 1 TBSP ginger paste
    • 1 tsp. sesame oil
    • 2 tsp. Sriracha
    • 1 tsp. rice wine vinegar
    • 1/2 tsp. garlic powder
    • Salt and pepper
    • 1/2 tsp. cornstarch
    • 1 1/2 water

    Spicy Mayo:

    • 1/4 c. mayonnaise
    • 1/2 tsp. sesame oil
    • 2 TBSP Sriracha
    • 1 TBSP rice wine vinegar
    • 2 garlic cloves, minced

    Directions:

    1. Marinate Salmon Bites: In a bowl, add the marinade and mix to combine. Add the salmon and toss to combine. Marinate for 20 minutes.
    2. Sauce: In a small saucepan, add the soy sauce through salt and pepper and bring to a simmer. In a small bowl, combine the cornstarch and water to make a slurry; then add the slurry to the sauce and simmer until thickened.
    3. Spicy Mayo: In a bowl, add the mayonnaise through garlic and whisk to combine.
    4. Salmon: Heat air fryer on 390F for 10 minutes, after 10 minutes add the salmon, discarding the marinade, and cook for 6 minutes, or until cooked. Or can bake at 415F for 10-12 minutes. May gently shake the air fryer basket halfway through.
    5. Bowl: Add rice to a bowl, top with the salmon, add cucumbers, carrots, broccoli, edamame, and/or avocado. Drizzle with the sauce and the spicy mayo.

    Air Fryer Teriyaki Salmon Bowls:

  • Air Fryer Chicken

    February 5, 2024 Author: Rachel
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    Adapted from Pinch of Yum.

    Ingredients:

    • 1 lb. chicken tenders
    • 1-2 TBSP avocado oil
    • 1 tsp. paprika
    • 1/4 tsp. smoked paprika
    • 1/2 tsp. garlic powder
    • 1/2 tsp. onion powder
    • 1 tsp. salt
    • 1 1/2 tsp. brown sugar
    • 1 heaping tsp. cornstarch

    Directions:

    1. Add the oil through the cornstarch to a bowl or ziploc bag and mix to combine. Add the chicken and toss to coat. Refrigerate and marinate until ready to use or cook right away.
    2. Set air fryer to 400F to warm up for about 10 minutes. After 10 minutes, add the chicken and cook for 10-12 minutes, or until chicken reaches 165F.

    Air Fryer Chicken:

  • Air Fryer Falafel

    March 10, 2023 Author: Rachel
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    Recipe from Ela Vegan.

    Ingredients:

    • 2 c. (400 g.) dried chickpeas (not canned or cooked chickpeas)
    • 5 garlic cloves, chopped
    • 1 small onion, chopped
    • 1 c. parsley leaves, chopped
    • 1/2 c. cilantro leaves, chopped
    • 2 tsp. ground coriander
    • 2 tsp. ground cumin
    • 1 1/2 tsp. sea salt
    • 1 tsp. black pepper
    • Red pepper flakes or cayenne pepper to taste
    • 1 tsp. baking powder (optional, see notes)
    • Cooking spray

    Directions:

    1. The day before you start making the falafel, place the dried chickpeas in a large bowl. Fill it with plenty of water (the chickpeas should be covered by at least 3 inches but add more water if needed) and soak for 18-24 hours. Drain the chickpeas completely and use a paper towel to lightly pat dry them (if they are too wet).
    2. Transfer the chickpeas along with all other ingredients to a large food processor. If you have a small food processor, you will need to work in batches. Process everything for about 20 seconds, then scrape down the sides of the food processor and blend again. Do this a few times until the mixture is well combined, but not mushy.
    3. Refrigerate the falafel mixture (in the food processor bowl) for about 45-60 minutes (or longer).
    4. Use an ice cream scooper to scoop the falafel mixture and shape it with your hands to form a ball (or make a patty/disk if you wish). Do this with the remaining falafel mixture.
    5. Use the cooking spray to lightly spray the falafel balls. Also, spray the basket of your air fryer to avoid sticking. Heat the air fryer to 375 ºF and set the timer to 15 minutes. Cook the falafel balls in the air fryer, flip them after 10 minutes. They should be crispy and slightly brown on the outside. You might need to fry them in batches if necessary.

    Air Fryer Falafel: