• Prepare the Ingredients
• Preheat your Air Fryer to 360°F (180°C).
• Heat the olive oil in an air fryer-safe baking pan for a few minutes.
• Cook the Vegetables
• Add the chopped shallot and sauté until tender, about 4 minutes.
• Stir in the garlic and sliced mushrooms, cooking another 4 minutes until fragrant and softened.
• Add the Sausage
• Add the chopped pork sausages to the pan and cook for 9 minutes, stirring occasionally, until browned.
• Combine the Sauce
• Stir in the tomato puree, ketchup, mustard, and chicken broth.
• Cook for 6 minutes to allow the flavors to meld.
• Finish the Chili
• Add the ancho chili powder, salt, black pepper, and pinto beans.
• Cook for an additional 7 minutes, stirring occasionally.
• Serve
• Divide the chili into individual bowls and top each with a dollop of cream cheese.
• Serve warm.

Prepare the Pork

• Pat dry the pork loin and drizzle with olive oil.
• Season with Celtic salt and ground black pepper.

Cook the Pork

• Preheat the air fryer to 370°F (185°C).
• Place the pork loin in the air fryer basket and cook for 10 minutes.
• Top the pork with the sliced shallots and cook for an additional 10 minutes.
• Check the internal temperature of the meat; it should reach 150°F (65°C).
• Remove the pork and shallots, keeping them warm.

Make the Mushroom Sauce

• Add the cooking juices from the air fryer to a saucepan and preheat over medium-high heat.
• Sauté the garlic and mushrooms until aromatic, about 2 minutes.

Thicken the Sauce

• Combine the flour with the cream of mushroom soup until smooth.
• Add the mixture to the saucepan along with the chili powder and a pinch of salt.
• Bring the sauce to a boil, then reduce the heat to medium and cook for 2-3 minutes, stirring frequently.

Serve

• Slice the pork loin and arrange it on a serving platter.
• Spoon the creamy mushroom sauce over the pork and shallots.
• Serve warm.

Marinate the Pork Chops

• In a mixing bowl, thoroughly combine the soy sauce, brown sugar, and rice vinegar.
• Add the pork chops to the marinade, ensuring they are evenly coated.
• Refrigerate for 1 hour to allow the flavors to infuse.

Prepare the Pork Chops

• Remove the pork chops from the marinade and pat them dry with a paper towel.
• Sprinkle with Celtic salt and black pepper.
• Spread the Dijon mustard evenly over both sides of the pork chops.

Cook the Pork Chops

• Preheat the air fryer to 400°F (200°C).
• Place the pork chops in the air fryer basket in a single layer.
• Cook for 12 minutes, flipping halfway through for even cooking.

Serve

• Serve the warm pork chops with mashed potatoes, roasted vegetables, or a fresh salad if desired.

Prepare the Sauce Base

• Melt the lard in a skillet or baking pan heated to 380°F (190°C).
• Sauté the garlic, scallions, and bell peppers for about 2 minutes until tender.

Cook the Sausages

• Add the sliced pork sausages to the pan.
• Cook for an additional 5 minutes, stirring occasionally, until browned.

Add the Sauce Ingredients

• Stir in the pureed tomatoes, tomato ketchup, molasses, flax seed meal, and spices (basil, rosemary, oregano, salt, and black pepper).
• Cook for 4 to 5 minutes until the sauce is thickened and thoroughly heated.

Cook the Egg Noodles

• While the sauce is simmering, bring a large pot of lightly salted water to a boil.
• Cook the egg noodles for 10-12 minutes, or until al dente.
• Drain the noodles and divide them among individual plates.

Assemble and Serve

• Top each plate of egg noodles with the warm sausage-pepper sauce.
• Serve immediately and enjoy!

Prepare the Pork

• Preheat the Air Fryer to 360°F (180°C).
• Drizzle the peanut oil over the pork sirloin.
• Season the meat with coarse sea salt, ground black pepper, and smoked paprika.

Cook the Pork

• Place the seasoned pork in the preheated Air Fryer.
• Cook for 50 minutes, turning halfway through if needed for even cooking.

Shred and Mix

• Remove the cooked pork from the Air Fryer.
• Using two forks, shred the pork into fine pieces.
• Mix the shredded pork with the barbecue sauce until evenly coated.

Assemble and Serve

• Spoon the pulled pork onto the split hamburger buns.
• Serve warm and enjoy your flavorful pulled pork sandwiches!

• Prepare the Air Fryer: Preheat the air fryer to 390°F (200°C).
• Cook the Filling: In a skillet or air fryer-safe pan, heat the olive oil for a few minutes.
• Sauté the chopped shallots until tender.
• Add the minced garlic and chopped bell pepper, cooking for 4 minutes until aromatic.
• Add the Pork: Stir in the ground pork and cook for another 5 minutes, breaking it into small crumbles as it cooks.
• Mix the Sauce: Add the pureed tomatoes, Worcestershire sauce, poultry seasoning, and allspice to the pork mixture.
• Reduce the air fryer temperature to 365°F (185°C) and cook for 10 minutes, stirring occasionally.
• Assemble the Sloppy Joes: Spoon the meat mixture onto the hamburger buns.
• Place the filled buns into the air fryer basket and cook for 7 minutes at 365°F until thoroughly warmed and lightly toasted.
• Serve: Serve the Sloppy Joes warm, optionally with a side of coleslaw or fries.

• Prepare the Sauce Base: Heat the olive oil in a baking pan or skillet over medium heat (or in an air fryer at 380°F, if applicable).
• Add the chopped shallots and sauté until tender, about 4 minutes.
• Cook the Meat: Add the minced garlic and ground pork to the pan.
• Cook for 6 minutes, stirring frequently and breaking the meat into small crumbles.
• Add the Seasonings: Stir in the tomato puree, apple cider vinegar, oregano, basil, rosemary, salt, and black pepper.
• Cook for an additional 4 to 6 minutes until heated through and aromatic.
• Cook the Spaghetti: Meanwhile, bring a large pot of lightly salted water to a boil.
• Add the spaghetti and cook for 10-12 minutes, or until al dente.
• Drain and divide the pasta evenly among individual plates.
• Assemble and Serve: Top the spaghetti with the warm Bolognese sauce.
• Garnish with freshly chopped parsley.
• Serve immediately.

• Prepare the Air Fryer: Preheat the air fryer to 385°F (195°C).
• Spritz the bottom and sides of the cooking basket with cooking spray.
• Season the Steaks: Season the blade steaks with kosher salt and ground black pepper.
• Rub the steaks with the crushed garlic, soy sauce, oyster sauce, and lemon juice for added flavor.
• Cook the Steaks: Place the seasoned blade steaks in the air fryer basket.
• Cook at 385°F for 20 minutes, flipping the steaks halfway through for even cooking.
• Prepare the Broccoli: While the steaks cook, toss the broccoli florets with melted butter and dried dill.
• Cook the Broccoli: After the steaks are done, increase the air fryer temperature to 400°F (200°C).
• Add the broccoli to the basket and cook for 6 minutes, shaking the basket periodically to ensure even cooking.
• Serve: Plate the warm blade steaks alongside the butter-fried broccoli.
• Garnish the broccoli with toasted sunflower seeds for added crunch.
• Enjoy!

• Prepare the Pork: Rub the Boston butt slices with red pepper flakes, sea salt, and ground black pepper.
• Spray the bottom of the air fryer basket with nonstick cooking spray.
• Roast the Pork: Preheat the air fryer to 390°F (200°C).
• Place the pork slices in the basket and roast for 10 minutes.
• Shake the basket and cook for an additional 10 minutes, or until the pork is tender and slightly crisp.
• Make the Salsa Verde: While the pork is roasting, blend the tomatillos, onion, chili peppers, garlic, cilantro, olive oil, and sea salt until smooth and uniform.
• Cook the Salsa: Transfer the blended mixture to a saucepan.
• Add 1 cup of water and bring to a boil.
• Reduce the heat and let it simmer for 8-12 minutes to thicken slightly.
• Serve: Plate the roasted pork slices and serve with the salsa verde on the side.
• Enjoy warm.