Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes.
Meanwhile, prepare the garlic lemon butter sauce. In a small saucepan, melt 1 tsp butter over medium heat.
Add garlic and saute until lightly golden brown, about 1 – 2 minutes. Pour in chicken broth and lemon juice.
Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.
Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.
Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat.
Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 – 3 minutes longer.
Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.
Combine flour, sugar, yeast and salt in a large bowl. Add water and oil, mixing to incorporate all of the ingredients together. Dough will be wet, sticky and shaggy.
Lightly spray the top with cooking oil spray. Cover with plastic wrap and place a dry tea towel over the top.
Leave in a warm, draft-free place for 2-3 hours, until doubled in size. Dough will have a lot of little holes or bubbles and be wobbly like jelly.
Place a large (10-inch or 26cm) dutch oven or heavy based pot in the oven with a lid. Preheat oven to 450°F (230°C) 30 minutes before baking.
Lightly flour work surface and plastic spatula with up to 1 tablespoon flour. Scrape dough out of bowl onto work surface with spatula. Sprinkle the top of dough with a large pinch of flour and fold it over on itself with the spatula (about 5-6 folds). Roughly form a round shape.
Measure out a large piece of parchment paper, large enough to transfer the dough into the pot. Place paper next to the dough and roll dough onto the paper, smooth side up. Carefully move it to the centre of the paper and reshape if needed, or shake pan a couple of times to
Set out three wide and deep plates or bowls. Line a baking sheet with parchment paper.
Pour the flour in the first plate.
Whisk the eggs and milk on a second plate.
On a third plate, combine bread crumbs, parmesan cheese, garlic powder, salt, and pepper.
Coat ravioli with the flour, followed by the egg, and finally, the bread crumb mixture. Set the coated ravioli on a baking sheet lined with parchment paper. Repeat with the rest of the ravioli. Then, cook them in the air fryer or fry the ravioli in oil.
Spray the breaded ravioli on both sides with cooking spray.
Place the ravioli in a single layer in the basket of your air fryer.
Fry at 350°F for 10 minutes, flipping them halfway through (after about 5 minutes).
Remove from the air fryer and top with optional parmesan cheese and parsley. Serve with a side of marinara sauce for dipping.
1 package Costco boneless, skinless chicken breasts (optional: butterfly the chicken to get ~4 pieces) Brioche buns Center cut bacon (optional) Avocado slices (optional) Lettuce (optional) Mayonnaise (optional)
BRINING SOLUTION
1 cup 1/2 cup buttermilk or almond milk 1 egg 1 cup pickle juice or 1 Tablespoon relish
BREADING 1/2 cup all-purpose flour 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1 teaspoon salt. Adjust to taste. 1/4 teaspoon pepper. Adjust to taste. 1 tablespoon powdered sweetener 1 teaspoon cayenne pepper Optional for the spicy chicken sandwich 1 egg beaten cooking oil I used peanut oil
DIRECTIONS
You can use a sealable bag or a large bowl to brine the chicken. Add the chicken breasts to the bowl or sealable bag along with the pickle juice and buttermilk. Refrigerate for 30 minutes.
Add the flour, paprika, garlic powder, salt, pepper, and sweetener to a large bowl, large enough to dredge the chicken. Stir to combine.
Add the egg to a bowl large enough to dredge the chicken.
Spray the air fryer basket with spray olive oil.
Remove the chicken from the marinade and dredge both breasts in the beaten egg and then the flour. Place the chicken in the air fryer basket. (The use of the egg is optional and will help keep the breading intact on your sandwich).
Spritz the air fryer basket and top of the chicken with spray olive oil. Spray from a distance.
Air fry on 400 degrees for 15 minutes.
Open the air fryer and flip the chicken. Be careful with tongs. You don’t want to lose any of the breading on the chicken. Your chicken may be fully cooked at this point and you may only need a couple of minutes to crisp this side of the chicken. Spritz this side of the chicken.
Air fry for an additional 5-7 minutes until the chicken is crisp. You should also use a meat thermometer to ensure the chicken has reached an internal temperature of at least 165 degrees.
Every air fryer model and brand will cook at varying speeds. Monitor your results carefully, and adjust as needed.
For toasted buns, toast the buns for 3-4 minutes on 400 degrees.
Remove the chicken from the air fryer and assemble the sandwich.
1 lb 24 large raw shrimp, peeled and deviened (weight after peeled)
1/2 cup + 1 tbsp shredded sweetened coconut
1/2 cup + 1 tbsp panko crumbs, or gluten-free panko
2 tbsp all purpose or gluten-free flour, you will only use 1 tbsp
1 large egg
pinch salt
non-stick spray
For the Sweet and Spicy Dipping Sauce (or substitute Great Value Thai Style Sweet Chili Sauce)
1/2 cup apricot preserves
1 tbsp rice wine vinegar
3/4 tsp crushed red pepper flakes
DIRECTIONS
Oven Method
For the sauce, combine all the ingredients and place in a small bowl.
Preheat oven to 425°F. Spray a non-stick baking sheet with cooking spray.
Combine coconut flakes, panko crumbs and salt in a bowl.
Place the flour on a small dish. Whisk egg in another bowl.
Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.
Air Fryer Method
For the sauce, combine all the ingredients and place in a small bowl.
Preheat air fryer to 375°F. Spray a non-stick baking sheet with cooking spray.
Combine coconut flakes, panko crumbs and salt in a bowl.
Place the flour on a small dish. Whisk egg in another bowl.
Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
Lay shrimp on the cookie sheet then spray both sides of the shrimp with more cooking spray.
Spray the air fryer basket and cook the shrimp, in 2 batches, 4 minutes on one side, turn cook 2 minutes (6 min total). Repeat with the remaining shrimp. Serve with dipping sauce.
4 strips bacon cooked and crumbled (or bacon crumbles)
1 green onion thinly sliced
1 tablespoon fresh parsley finely chopped
2 large flour tortillas (2 cans = 3 large tortillas)
DIRECTIONS
Add chicken cheddar, ranch dressing, bacon, and green onion to a mixing bowl. Stir until evenly combined.
Spread 1/2 1/3 of the chicken mixture over each tortilla, leaving about 1/2-inch edge around the tortilla. (The filling will smush out a bit as you roll it.)
Starting at one end, roll up the tortillas into a log. Trim the ends of each tortilla log and then cut each one into 8 pinwheels.
Serve immediately or transfer to a platter, cover, and chill in the fridge until ready to serve.
Note- The tortillas slice better if chilled for 30 minutes before slicing. Don’t skimp on the bacon.
