Recipes

Croissan’wich

Croissan’wich

Couverts4
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Ingredients

Instructions

  • Prepare the rolls by first unrolling the dough out of the can.
  • Separate the dough into four sections, each made up of two triangles.
  • Detach the triangles by tearing along the diagonal perforation, then reattach the dough along the outside parallel edges, pinching the dough together along the middle.
  • This will make one bigger triangle.
  • Loosely roll the dough, from the wide end, all the way up.
  • Now, bring the ends around so that they overlap and the roll is in the shape of a circle.
  • Press the ends together
  • and place the roll onto a baking sheet.
  • Repeat with the remaining dough, then bake following the directions on the package (bake at 375 degrees for 11 to13 minutes).
  • When the rolls are done baking build the sandwich using the above steps 2 through 5 in the recipe for the biscuit sandwich clone.
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Course; Sandwiches

BK Broiler

BK Broiler

This grilled chicken sandwich was introduced by America’s number-two burger chain in 1990, and soon after the launch the BK Broiler was selling at a rate of over a million a day. Not good news for chickens. This one’s easy to duplicate at home. To clone the shape of the chicken served at the burger giant, you’ll simply slice the chicken breasts in half, and pound each piece flat with a mallet. Pounding things is fun. Let the chicken marinate and then fire up the grill. The recipe makes four sandwiches and can be easily doubled if necessary for a king-size munch fest.
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Ingredients

Marinade

Rest of the recipe

Instructions

  • Make the marinade by combining the ingredients in a medium bowl.
  • Prepare the chicken by cutting each breast in half.
  • Fold a piece of plastic wrap around each piece of chicken and pound
  • the meat with a tenderizing mallet until it is about 1/4 – inch thick and about the same diameter as the hamburger buns.
  • Place
  • the chicken into the marinade, cover it, and chill for at least four hours.
  • Overnight is even better.
  • Preheat your barbecue or indoor grill to high heat.
  • Grill the chicken for 3 to 4 minutes per side or until done.
  • Toast the faces of the hamburger buns in a pan or griddle, in a toaster oven, or facedown on the grill.
  • Watch the buns closely to be certain that the faces turn only light brown and do not burn.
  • Build each sandwich from the top down by first spreading about
  • a tablespoon of the mayonnaise on the toasted face of a top bun.
  • Spread about 1/3 cup of chopped lettuce over the mayonnaise.
  • Arrange two tomato slices on the lettuce.
  • Place a chicken breast on the toasted face of the bottom bun.
  • Flip the top part of the sandwich over onto the bottom and scarf out.

Notes & Wine Advice

Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and
marinades. Use hickory-flavored liquid smoke if you have a choice.
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Course; Chicken / Sandwiches

Big King

Big King

The Burger Wars are becoming the biggest food fight since that cafeteria scene from the movie "Animal House". The two burger giants, McDonald's and Burger King, have each been cloning the other's top products in the bloody battle for the big burger buck. Burger King stepped up first with the Big King -Burger King's version of the McDonald's Big Mac. Yes, it had two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun; although everything was arranged a bit differently, and there's no middle bun in there.  Then McDonald's rolled out the Big N' Tasty, which bore a striking resemblance to Burger King's Whopper, with fresh lettuce, tomato, and onion on top of a huge beef patty. Who's winning this fight by leveraging the popularity of the other company's product?  Nobody, really. McDonald's chose to alter its Big N' Tasty recipe by making it smaller n' cheaper, then changed the name to Big Xtra!, while Burger King bailed out on the Big King altogether.  But thisfood fight is far from over. More recently Burger King tweaked its french fry formula in an unsuccessful attempt to steal away fans fromMcDonald's winning fried spuds recipe. And McDonald's has added more breakfast sandwiches to compete with Burger King's wider wake-up selection. So the war continues.  And thebattlefield is splattered with ketchup.
Couverts4
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Ingredients

Spread

Instructions

  • Prepare the spread by combining the ingredients in a small bowl.
  • Set this aside until you are ready to use it.
  • Preheat your barbecue or indoor grill to high heat.
  • Divide the ground beef into 8 even portions (3 ounces each).
  • Roll each portion into a ball, then press each ball flat to form a patty about the same diameter as the bun.
  • Grill the beef patties for 2 to 3 minutes per side, or until done.
  • Lightly salt and pepper each side of the patties.
  • As the meat cooks, brown the faces of the buns in a hot skillet, toaster oven, or face down on the grill.
  • Watch the buns closely so that they do not burn.
  • Build each burger by first spreading a tablespoon of the spread on the face of the top bun.
  • Arrange about 1/3 cup of lettuce evenly over the spread.
  • On the bottom bun stack a patty, then a slice of American cheese, another patty, and another slice of cheese.
  • On the top slice of cheese arrange 2-3 separated onion slices (rings), then 2 pickle slices.
  • Turn the top part of the burger over onto the bottom and serve.
  • You may also want to zap the sandwiches in the microwave, individually, for 15 to 20 seconds each.
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Course; Beef

Best Eggnog ever!

Best Eggnog ever!

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Ingredients

Instructions

  • Separate eggs into 2 stainless steel or glass bowls.
  • Beat yolks with 1-1/2 cups sugar (reserve other 1/4 cup) until thick and creamy.
  • Clean beaters, beat egg whites until thick, beat in reserved sugar and beat until whites hold their peaks.
  • In a large punch bowl combine yolks and whites by mixing gently on low speed.
  • Add cream, combining gently.
  • Stir in the booze and sprinkle nutmeg on top.
  • Let sit in fridge for 2 hours.
  • A foamy crust will form.
  • Serve in glases making sure some liquid and foam are in each glass.
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Course; Dessert

Bean Salad from KFC

Bean Salad from KFC

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Ingredients

Instructions

  • Makes about 7 cups.
  • Drain and rinse kidney beans well.
  • Drain additional beans and combine all ingredients together.
  • Marinate and refrigerate overnight.
  • Bean salad tastes better after 3 or 4 days.
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Course; Salad

Shortcut Spiced Apple Butter

Shortcut Spiced Apple Butter

With an overstock of applesauce in my fridge one day (don’t ask), it hit me that applesauce was basically one step away from apple butter, that delectable spread I buy in pricey jars and slather on my morning toast or dollop onto my oatmeal daily. I experimented with tossing the applesauce, along with some sugar and spices, in the air fryer to see if it would blow up or reduce down to a perfect apple butter texture. To my relief, the latter happened, and now I can’t stop buying applesauce just to make this apple butter, in half the time it would take to make on the stove and without all the nervous stirring and dodging of napalm-like apple splatters. The mixture will look over-caramelized in some spots and a little loose when it first comes out of the air fryer, but once you stir it together and let it cool completely in the fridge, it miraculously sets up into the perfect condiment.
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Ingredients

Instructions

  • Spray a 7-inch round cake or pizza pan insert, metal cake pan, or foil pan with cooking spray.
  • Whisk together all the ingredients in a bowl until smooth, then pour into the greased pan.
  • Set the pan in the air fryer and cook at 340°F until the apple mixture is caramelized, reduced to a thick puree, and fragrant, about 1 hour.
  • Remove the pan from the air fryer, stir to combine the caramelized bits at the edge with the rest, then let cool completely to thicken.
  • Scrape the apple butter into a jar and store in the refrigerator for up to 2 weeks.
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Course; Air fryer / Butter / Fruit

Roasted Pineapple Galette

Roasted Pineapple Galette

I love simple fruit galettes, but most recipes feature the same few fruits. For this air fryer galette, I looked to my favorite fruit group, tropical fruits, for some inspiration and came up with this pineapple stunner. Soaked in rum and infused with lime zest, the pineapple bakes up soft and lightly caramelized and is served topped with cold coconut ice cream. It’s a cinch to assemble, and infinitely customizable: Simply substitute other tropical fruits like mango, guava, or even just-ripe banana slices for the pineapple, and let your galette creativity expand beyond apple.
Couverts2
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Ingredients

  • ¼ medium-size pineapple peeled, cored, and cut crosswise into ¼-inch-thick slices
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • Finely grated zest of ½ lime
  • 1 store-bought sheet puff pastry cut into an 8-inch round
  • 3 tablespoons granulated sugar
  • 2 tablespoons unsalted butter cubed and chilled
  • Coconut ice cream for serving

Instructions

  • In a small bowl, combine the pineapple slices, rum, vanilla, salt, and lime zest and let stand for at least 10 minutes to allow the pineapple to soak in the rum.
  • Meanwhile, press the puff pastry round into the bottom and up the sides of a 7-inch round cake or pizza pan insert, metal cake pan, or foil pan and use the tines of a fork to dock the bottom and sides.
  • Arrange the pineapple slices on the bottom of the pastry in more or less a single layer, then sprinkle with the sugar and dot with the butter.
  • Drizzle with the leftover juices from the bowl.
  • Place the pan in the air fryer and cook at 310°F until the pastry is puffed and golden brown and the pineapple is lightly caramelized on top, about 40 minutes.
  • Transfer the pan to a wire rack to cool for 15 minutes.
  • Unmold the galette from the pan and serve warm with coconut ice cream.
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Course; Air fryer / Fruit / Pastry

Nutty Pear Crumble

Nutty Pear Crumble

Pears, chocolate, and hazelnuts are a classic combination that I return to again and again each fall or winter. The sweet, delicate pears somehow stand up to the bitter chocolate and buttery hazelnuts, creating a heavenly flavor trio, especially in this easy-to-assemble crumble. Use whatever pears you like, although I particularly like d’Anjou for their acidity in sweet desserts like this one.
Couverts2
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Ingredients

Instructions

  • In a bowl, combine the remaining ½ teaspoon salt with the granulated sugar, butter, flour, and cocoa powder and pinch and press the butter into the other ingredients with your fingers until a sandy, shaggy crumble dough forms.
  • Stir in the hazelnuts.
  • Sprinkle the crumble topping evenly over the pears.
  • Place the pan in the air fryer and cook at 320°F until the crumble is crisp and the pears are bubbling in the center, about 30 minutes.
  • Carefully remove the pan from the air fryer and serve the hot crumble in bowls, topped with ice cream or whipped cream, if you like.

Notes & Wine Advice

Switch It Up:
When you’re really in the mood for apple pie, swap out the pears for tart Granny Smith apples, then, in the crumble topping, replace the cocoa powder with more flour, add ½ teaspoon ground cinnamon, and omit the hazelnuts. Bake as instructed in the directions, and serve with vanilla ice cream for a simple apple crumble in a fraction of the time it takes to roll out two crusts and bake a massive pie in the oven.
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Course; Air fryer / Fruit / Pastry

Churro Beignets

Churro Beignets

Churros and beignets are two deep-fried classics, but they’re really only great when they’re still piping hot from the fryer, which means enjoying them at their best is often a rare occurence. Here, however, not only have I combined both treats into one, but the air fryer keeps them crisp on the outside and fluffy inside without all the extra oil. Keep extras in your freezer and pop a few in the fryer to reheat whenever the craving hits.
Couverts16
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Ingredients

Instructions

  • In a small saucepan, combine the butter, salt, vanilla, and 1 cup water and bring to a boil over high heat.
  • Add the flour and cook, stirring constantly with a wooden spoon, until a smooth dough forms, about 30 seconds.
  • Transfer the dough to a bowl, let cool for 1 minute, then add 1 egg, stirring vigorously until the dough is smooth again.
  • Repeat with the remaining egg.
  • Transfer the dough to a floured work surface and sprinkle the top with more flour.
  • Pat the dough into a 9-inch square about ¼ inch thick.
  • Flip the dough sheet over from time to time and add more flour if it’s sticking to the surface (don’t worry about adding too much flour since you will brush it off later).
  • Cut the dough square into 16 smaller squares and transfer them to a foil-lined baking sheet.
  • Using a dry pastry brush, dust off as much of the excess flour as you can on both sides.
  • Chill the beignets on the sheet in the freezer until frozen solid, at least 1 hour.
  • Meanwhile, combine the sugar and cinnamon in a large brown paper bag.
  • Using a pastry brush, brush 4 squares all over with enough oil to coat well.
  • Place them in one layer in the air fryer and cook at 400°F until golden brown and puffed, about 13 minutes.
  • As soon as the beignets are done, use tongs to immediately transfer them to the paper bag and shake them in the cinnamon-sugar to coat.
  • Repeat with the remaining dough squares and cinnamon-sugar in three more batches.
  • Serve the beignets hot.
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Course; Air fryer / Pastry

Gooey “Spoon” Brownies

Gooey “Spoon” Brownies

Feasting on a warm brownie, topped with a scoop of vanilla ice cream, is one of life’s simple pleasures—the dance of hot and cold, chocolate and vanilla, is magical. Oftentimes, though, you have to bake the brownies, let them cool completely to set, then warm them back up. With the air fryer, they’re intentionally left soft in the middle, so you can spoon the brownie “pudding” straight into a bowl while hot and molten and get straight to your happy place. An important tip: If you don’t have an insert with an easy-lift handle, serve the spoonable brownies directly from their pan in the basket since trying to lift the pan out by tilting it while the brownie is still hot could cause the liquidy center to spill out all over your air fryer. Trust me on this.
Couverts4
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Ingredients

Instructions

  • In a bowl, whisk together the sugar, cocoa powder, and salt.
  • Then add the melted butter, vanilla, and eggs and whisk until smooth.
  • Stir in the flour and chocolate and pour the batter into a 7-inch round cake or pizza pan insert, metal cake pan, or foil pan.
  • Place the pan in the air fryer and cook at 310°F until the brownie “pudding” is set at the edges but still jiggly in the middle (it may form a “skin” in the middle, but it doesn’t affect the taste), about 30 minutes.
  • Let the brownie pan cool in the air fryer for 5 minutes, enough time to grab some bowls and allow the ice cream to soften to the perfect scooping consistency.
  • Divide the gooey brownies among serving bowls and top with a scoop of ice cream and, if you like, a decent pinch of flaky sea salt.
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Course; Air fryer / Cupcakes-Brownies