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Italian Marinated Chicken

Italian Marinated Chicken

  1. In blender, combine vinegars, garlic, mustard, agave, basil, thyme, and 1/2 tsp each salt an pepper. Blend until smooth. Add oil and blend on low until just incorporated but not emulsified, about 10 seconds. Stir in red pepper flakes and oregano.
  2. In a small baking dish, coat chicken with 1/3 cup dressing and marinate at least 10 minutes at room temperature or up to overnight in the refrigerator.
  3. Meanwhile, transfer 3 tbsp remaining dressing to a bowl. Add peppers, tomatoes and onion and toss to coat.
  4. Cook chicken at 180 degrees for 5-7 minutes per side. Transfer to cutting board and cool for 5 minutes before slicing.
  5. Add greens to peppers and toss to coat. Top with parmesan and serve with chicken.
Scallion Pancake

Scallion Pancake

  1. Preheat air fryer at 160 degrees. In a small bowl, whisk together soy-sauce, rice vinegar, chili paste, and sugar; stir in ginger and set aside.
  2. On a cutting board, place 1 dumpling wrapper. Light brush top with sesame oil and scatter 2 tsp scallions on top. Top with second dumpling wrapper, pressing to adhere. Repeat with sesame oil, scallions, and wrappers until you have a stack of 6 wrappers. Repeat with remaining ingredients to make a total of 8 stacks of 6 wrappers each.
  3. Working with 1 at a time, using a rolling pin, roll out each stack of wrapper so a 20cm circle, turning and flipping over as necessary. Repeat until all stacks are rolled out.
  4. Heat 1 tbsp canola oil and cook 1 pancake at a time until golden brown, 1-2 minutes per side. Repeat with remaining ingredients. Serve sprinkled with any remaining scallions and with ginger chili sauce for dipping.
Banana Bread

Banana Bread

  1. Spray a pan with non-stick spray. Set aside.
  2. Whisk together the flour, whole-wheat, salt and baking soda in a medium bowl. Mash the bananas until very smooth in a separate bowl. Add the granulated sugar, oil, yoghurt, vanilla and egg to the banana and whisk until very smooth. Sift the dry ingredients over the wet and fold together with a spatula until just combined. Scrape the batter into the prepared pan and smooth the top. Sprinkle the top of the batter with the turbinado sugar, for a crunchy topping.
  3. Put the pan in the air fryer and cook at 200 degrees for 30-35 minutes. When done, let cool for 10 minutes in the pan, then unmold banana bread from pan and let cool completely.
Air Fried Bread

Air Fried Bread

  1. Butter a pan and set aside.
  2. Combine the butter, yeast, salt, sugar and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all the flour is added, kneed for 8 minutes.
  3. Transfer the dough to the prepared pan, cover and let rise until doubled in size, about 1 hour.
  4. Add the pan to the air fryer and cook at 200 degrees. Cook until the bread is dark brown, about 20 minutes. Let cool in the pan for 5 minutes, then turn out on to a rack to cool completely.
Broccoli Ranch Tots

Broccoli Ranch Tots

  1. Pat broccoli dry with paper towels. Transfer to a food processor and pulse until very finely chopped. Scrape broccoli into a medium bowl and stir eggs, cheddar, panko and ranch seasoning.
  2. Using a tablespoon measuring spoon and lightly dampened hands, scoop out level tablespoons of broccoli mixture and press into a tater tot shape. Transfer to a plate.
  3. Coat air fryer basket with cooking spray. Arrange tots in a single layer in the basket, then spray with cooking spray. Cook at 200 degrees, turning halfway through and spraying with cooking spray, until crisp, 9-11 minutes.
  4. Arrange tots on a platter. Serve warm with ketchup.