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Idiomas disponibles
Idiomas disponibles
½ to 1 teaspoon Sichuan peppercorns, to taste depending
on desired spice
2
green onions, green and white parts separated,
thinly s liced
4
dried red chiles, halved and stems removed
1
1½-inch piece fresh ginger, peeled and grated
2
garlic cloves, sliced
3
tablespoons soy sauce
3
tablespoons hoisin sauce
2
tablespoons rice wine
1
tablespoon granulated sugar
¼
cup unsalted roasted peanuts, chopped
1 . Trim the bottom of each Brussels sprout and cut in half
lengthwise . Toss with the 2 tablespoons of sesame oil .
2 . Select
Air Fry, and set the time to 12 minutes and the
temperature to 350°F . Select Toss Reminder and press Start/
Stop .
Once the unit is preheated, add the Brussels sprouts to
the basket, shaking to distribute evenly .
When alerted, shake
the basket to toss the sprouts, and then replace the basket to
finish cooking .
The sprouts should be soft yet crispy .
3 . While the sprouts are cooking, heat the 1 tablespoon of sesame
oil in a small pot over medium heat . Add the peppercorns, green
onions (white parts only), dried chiles, ginger, and garlic . Toast in
the sesame oil until fragrant, about 1 minute . Add the soy sauce,
hoisin sauce, rice wine, and sugar . Bring to a boil, then reduce
the heat to a simmer . Cook to reduce the sauce by half .
4 . When the Brussels sprouts are ready, remove from the basket
and toss in the sauce with the sliced green onion tops and
peanuts . Serve immediately .
Nutritional information per serving:
Calories 293 (45% from fat) • Carb. 32g • Pro. 9g • Fat 16g • Sat. Fat 2g
Chol. 0mg • Sod. 1g • Calc. 91mg • Fiber 8g
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Chicken Tinga Taquitos
These rolled corn tortillas are filled with smoky shredded chicken
and Air Fried to crispy perfection .
Makes 8 taquitos
1
tablespoon olive oil, plus more for brushing
1
medium white onion, sliced
3
garlic cloves, minced
1
can (14.5-ounce) fire-roasted tomatoes
¼
cup adobo sauce
½
teaspoon chipotle powder
½
teaspoon ground cumin
½
teaspoon dried oregano
1
teaspoon kosher salt
½
teaspoon freshly ground black pepper
2
cups shredded leftover or rotisserie chicken
8
6-inch corn tortillas
½
cup shredded Oaxaca cheese
Olive oil for coating
Sour cream, chopped fresh cilantro, and crumbled
Cotija cheese, for garnish
1 . Heat 1 tablespoon of the olive oil in a large skillet over medium
heat . Add the onion and garlic, and cook until translucent and
softened, but not browned, about 5 minutes .
Add the tomatoes, adobo sauce, chipotle powder, cumin, oregano,
salt, and pepper . Cook until the spices are aromatic, 2 to 3
minutes longer . Add the shredded chicken and toss in the sauce .
Cook until heated through .
2 . Wrap the tortillas in a damp towel, and microwave for about
15 seconds. Keep them covered until using.
3 . Place the first tortilla flat on your work surface . Place about 2
tablespoons of the chicken mixture across the lower half of the
tortilla . Sprinkle with some of the Oaxaca cheese, then tightly
roll up the tortilla . Use a toothpick to secure the tortilla . Add to
the basket and repeat with the remaining tortillas .
4 . Once the taquitos are assembled and in the basket, brush with a
thin coating of olive oil . Place the basket in the Air Fryer . Select
Air Fry, and set the time to 8 minutes and the temperature to
350°F . Press Start/Stop .
5 . When the taquitos are done cooking, remove them from the
basket . Top with a drizzle of sour cream and a sprinkle of
cilantro and cotija cheese .
Nutritional information per serving (based on ½ taquito):
Calories 522 (59% from fat) • Carb. 9g • Pro. 43g • Fat 34g • Sat. Fat 22g
Chol. 107mg • Sod. 2619mg • Calc. 34mg • Fiber 1g
Roast Chicken with Fall Veggies
One-pot cooking, à la Cuisinart
Basket Air Fryer .
®
Makes 4 to 6 servings
16
ounces Brussels sprouts, halved
1
medium red onion, halved with each half cut into 6 wedg-
es
8
ounces butternut squash, cut into 1-inch cube
1
tablespoon olive oil
1¾
teaspoons kosher salt, divided
Freshly ground black pepper
1
3½-pound chicken
4
garlic cloves, smashed
1
medium lemon, halved
1 . In a medium bowl, toss the Brussels sprouts, onion, and
butternut squash with the olive oil, 1 teaspoon of the salt, and
black pepper to taste . Select Roast, and set the time to 25
minutes and the temperature to 300°F . Press Start/Stop . Once
the unit is preheated, add the vegetables to the basket, tossing
to evenly distribute .
2 . While the vegetables are cooking, prepare the chicken . Pat the
chicken completely dry with paper towels, and then press on the
chicken to flatten it slightly for more even cooking . Season with
the ¾ teaspoon salt all over the skin and also inside the cavity .
Season lightly with pepper . Add the garlic to the cavity and
then squeeze the lemon into the cavity, leaving the lemon
halves inside .
3 . When the vegetables have finished cooking, transfer to a mixing
bowl . Place the chicken in the basket, and put the basket in the
Air Fryer . Select Roast again with the time set to 55 minutes and
the temperature set to 350°F . Press Start/Stop .
4 . With 10 minutes remaining in cooking time, add the vegetables
back to the basket, distributing them evenly around the chicken .
Replace the basket to finish cooking .
5 . When finished (the chicken should register 165°F with an instant
read thermometer), remove and carve the chicken into individual
pieces . Serve with the vegetables .
Nutritional information based on 6 servings:
Calories 268 (23 % from fat) • Carb. 16g • Pro. 36g • Fat 7g • Sat. fat 1g
Chol. 103mg • Sod. 768mg • Calc. 130mg • Fiber 5g
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