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(see Cuisinart.com for a recipe)
2
tablespoons shaved Parmesan
1
lemon, cut into wedges, for serving
1 . Put the chicken breasts, along with 1 tablespoon olive oil, the
smashed garlic clove, and a hefty pinch of salt and pepper, into a
large shallow bowl . Massage the ingredients into the chicken, and
then cover and transfer to the refrigerator to marinate for 30
minutes .
2 . While the chicken is marinating, prepare the croutons . Select
Bake, and set the time to 4 minutes and the temperature to
350°F . Press Start/Stop . While the unit is preheating, put the
bread cubes into a large shallow bowl with the 2 tablespoons
olive oil and pinches of salt, pepper, and garlic powder . Toss to
fully coat . Once preheated, add the seasoned bread cubes to the
basket and bake . Remove and reserve .
3 . When the chicken is done marinating, transfer to the basket
and place into the Air Fryer . Select Air Fry, and set the time to 18
minutes and the temperature to 375°F . Press Start/Stop . When
the chicken is done cooking (the internal temperature should
be 170°F), remove and allow to rest for a few minutes, then
thinly slice .
4 . Put the romaine into a large serving bowl and top with the
croutons, sliced chicken, and shaved Parmesan, and then drizzle
the dressing over the top . Gently toss . Serve each portion of
salad with a lemon wedge on the side .
Nutritional information per serving:
Calories 413 (42% from fat) • Carb. 28g • Pro. 33g • Fat 19g • Sat. Fat 4g
Chol. 79mg • Sod. 733mg • Calc. 130mg • Fiber 4g
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Firecracker Shrimp
Succulent shrimp are coated in cornstarch and quickly Air Fried
before being tossed in a sticky-sweet and spicy sauce .
Makes 4 servings (14 to 16 large shrimp)
1
pound large shrimp
½
cup cornstarch
Extra-virgin olive oil, to spray
¼
cup sweet chili sauce
1
tablespoon fresh lime juice
1
teaspoon lime zest
1
tablespoon soy sauce
1
tablespoon sriracha
1
teaspoon toasted sesame seeds
Scallions and cilantro, chopped, for garnish
1 . Pat the shrimp thoroughly dry with paper towels . Sprinkle the
cornstarch on a baking pan . Scatter the shrimp over the
cornstarch, and shake the pan to evenly coat the shrimp .
2 . Arrange the shrimp in the basket and spray with an even coating
of extra-virgin olive oil . Place into the Basket Air Fryer . Select
Air Fry, and set the time to 8 minutes and the temperature to
350°F . Select Toss Reminder and press Start/Stop . When alerted,
shake the basket and spray with additional oil if needed . Replace
the basket to finish cooking .
3 . While the shrimp are cooking, combine the chili sauce, lime
juice, lime zest, soy sauce, and sriracha in a medium bowl, and
set aside .
4 . When the shrimp are finished, transfer to the bowl with the
sauce, and gently stir to coat . Transfer to a serving bowl, and top
with the sesame seeds, scallions, and cilantro .
Nutritional information per serving (based on 4 servings):
Calories 222 (20% from fat) • Carb. 27g • Pro. 16g • Fat 5g • Sat. Fat 1g
Chol. 143mg • Sod. 1225mg • Calc. 62mg • Fiber 1g
Mexican Street Corn Riblets
Easier to eat than classic corn on the cob and incredibly
flavorful, these corn riblets are a must-try in your
Cuisinart
Basket Air Fryer!
Makes 8 riblets
¼
cup olive oil
1
teaspoon kosher salt
1
teaspoon onion powder
1
1
/
teaspoons chili powder, divided
8
½
teaspoon garlic powder
1
/
teaspoon freshly ground black pepper
8
2
ears corn, quartered lengthwise
¼
cup mayonnaise
Juice of 1 lime
½
cup crumbled cotija cheese
Cilantro, chopped, for garnish
1. In a small bowl, mix the olive oil, kosher salt, onion powder,
/
teaspoon of the chili powder, garlic powder, and the black
1
8
pepper . Brush the corn quarters with the oil mixture and arrange
in the basket . Place the basket in the Air Fryer . Select Air Fry,
and set the time to 20 minutes and the temperature to 350°F .
Press Start/Stop .
2 . While the corn is cooking, mix the mayonnaise and lime juice in a
small bowl and set aside .
3 . When corn is finished, brush the riblets with a thin layer of the
mayonnaise mixture, and sprinkle with the cotija and cilantro .
Serve immediately .
Nutritional information per serving:
Calories 170 (76% from fat) • Carb. 7g • Pro. 3g • Fat 15g • Sat. Fat 4g
Chol. 12mg • Sod. 530mg • Calc. 4mg • Fiber 1g
Parmesan Truffle Fries
These crispy shoestring fries are savory and packed with umami
flavor . They're proof that you don't need a deep fryer to make
®
delectable fries!
Makes 4 to 6 servings
2
pounds frozen shoestring french fries
¼
cup grated Parmesan
1
teaspoon porcini powder (optional)
2
tablespoons chopped fresh parsley
2
tablespoons truffle oil
2
teaspoons kosher salt
1 . Select the French Fries preset . Press Start/Stop . Add the french
fries to the basket, shaking to distribute evenly . When alerted,
shake the basket to toss the french fries, and replace the basket
to finish cooking .
2 . When done, place the fries in a bowl . Toss with the Parmesan,
porcini powder (if using), parsley, truffle oil, and salt, and serve
immediately .
Nutritional information per serving (based on 6 servings):
Calories 314 (41% from fat) • Carb. 41g • Pro. 5g • Fat 14g • Sat. Fat 2g
Chol. 2mg • Sod. 1330mg • Calc. 65mg • Fiber 4g
Crispy Kung Pao Brussels Sprouts
Try this vegetarian spin on the beloved Chinese dish . Crispy
Air Fried Brussels sprouts get a tingle of heat from Sichuan pepper .
For the Brussels sprouts:
1½
pounds Brussels sprouts
2
tablespoons toasted sesame oil
For the sauce:
1
tablespoon toasted sesame oil
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