Category: Recipes

INGREDIENTS

• 3 cups bread flour or plain/all purpose
• 1 tablespoon white granulated sugar
• 2 teaspoons dried yeast instant or rapid rise
• 1 1/2 teaspoons salt
• 1 1/2 cups warm water
• 1 tablespoon olive oil

DIRECTIONS

1. 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.
2. Lightly spray the top with cooking oil spray. Cover with plastic wrap and place a dry tea towel over the top.
3. 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.
4. 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.
5. 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.
6. 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

Source

Notes

INGREDIENTS

• 25 ounces (1 bag) cheese ravioli, frozen
• 1 cup all-purpose flour
• 1 cup milk, room temperature (substitute almond milk)
• 2 large eggs, room temperature
• 1 cup Italian bread crumbs
• ½ cup parmesan cheese, grated, plus extra for serving (optional)
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• vegetable oil, for frying
• parsley, optional, for garnish
• 1 jar marinara sauce, optional, for dipping

DIRECTIONS

1. Set out three wide and deep plates or bowls. Line a baking sheet with parchment paper.
2. Pour the flour in the first plate.
3. Whisk the eggs and milk on a second plate.
4. On a third plate, combine bread crumbs, parmesan cheese, garlic powder, salt, and pepper.
5. 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.
6. Spray the breaded ravioli on both sides with cooking spray.
7. Place the ravioli in a single layer in the basket of your air fryer.
8. Fry at 350°F for 10 minutes, flipping them halfway through (after about 5 minutes).
9. Remove from the air fryer and top with optional parmesan cheese and parsley. Serve with a side of marinara sauce for dipping.

Source

INGREDIENTS

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

1. 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.
2. Add the flour, paprika, garlic powder, salt, pepper, and sweetener to a large bowl, large enough to dredge the chicken. Stir to combine.
3. Add the egg to a bowl large enough to dredge the chicken.
4. Spray the air fryer basket with spray olive oil.
5. 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).
6. Spritz the air fryer basket and top of the chicken with spray olive oil. Spray from a distance.
7. Air fry on 400 degrees for 15 minutes.
8. 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.
9. 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.
10. Every air fryer model and brand will cook at varying speeds. Monitor your results carefully, and adjust as needed.
11. For toasted buns, toast the buns for 3-4 minutes on 400 degrees.
12. Remove the chicken from the air fryer and assemble the sandwich.

Source

INGREDIENTS

• 1 ½ cups cooked chicken shredded (or 2 cans Costco chicken chunks)
• 1 cup cheddar cheese shredded
• ½ cup ranch dressing
• 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

1. Add chicken cheddar, ranch dressing, bacon, and green onion to a mixing bowl. Stir until evenly combined.
2. 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.)
3. 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.
4. 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.

Original Recipe

INGREDIENTS

• 2 boneless, skinless chicken breasts 1 Package Chicken Tenderloins (Costco)
• Freshly ground black pepper
• 2 large egg whites
• Olive oil spray
• 1 tbsp butter
• 2/3 cup seasoned whole wheat dry italian bread crumbs
• Juice of 1 lemon (3-4 tbsp)
• 1/4 Cup dry white wine
• 1/2 Cup reduced sodium chicken broth
• 1 tbsp Capers
• Sliced lemon, for serving
• Parsley

DIRECTIONS

1. Cut chicken into 4 cutlets, then Place cutlets between 2 sheets of parchment paper or plastic bag and pound out to 1/4-inch thick.
2. Sprinkle both sides of flattened chicken with salt and pepper.
3. In a shallow plate, beat the egg whites and 1 teaspoon of water together.
4. Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs.
5. Heat a large saute pan over medium to medium-low heat.
6. Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down.
7. Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.
8. For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves.
9. Boil over high heat until reduced in half, about 2 minutes.
10. Discard the lemon halves, add the capers and serve one chicken cutlet on each plate.
11. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Note- I have been doubling sauce per AB’s request.

Original Recipe

INGREDIENTS

• Shake & Bake Mix
• Chicken Tenderloins
• Pita Bread
• Colby Jack Cheese
• Lettuce
• Tomatoes
• Mayonnaise

DIRECTIONS

1. Prepare chicken tenderloins per Shake & Bake directions.
2. Microwave pita bread for 30 seconds.
3. Place two chicken tenderloins on pita bread.
4. Top with cheese, tomatoes, and lettuce.
5. Lightly wrap in tin foil.
6. Place in air fryer and cook for 5 minutes at 370 degrees.
7. Add mayonnaise.

NOTES

This is my attempt to recreate National Coney Island’s Chicken Hanis since we don’t have a location near me.

INGREDIENTS

• 1 pound ground turkey, chicken, or lean beef, (I used the 93% lean ground turkey)
• 16 ounces (2 cups) marinara sauce (1 jar)
• 1-1/2 cups fat-free cottage cheese
• 1/4 cup shredded Parmesan cheese
• 1 teaspoon Italian seasoning
• 6 oven-ready lasagna noodles (may need more depending on size of dish)
• 4 ounces (1 heaping cup) light mozzarella, shredded
• Parsley (optional)

DIRECTIONS

1. In a large skillet cook ground turkey. Once cooked, stir in marinara sauce, set aside.
2. Meanwhile, in a medium mixing bowl, combine cottage cheese, parmesan cheese and Italian seasoning.
3. Preheat oven to 350ºF
4. Spray a nonstick baking dish (8 x 8 to 8 x 11″) with nonstick cooking spray,
5. Layer 1/3 meat sauce (more sauce than meat), 2-3 noodles, and 1/2 cottage cheese mixture.
6. Repeat layering process with meat sauce, noodles and then cottage cheese mixture.
7. One more layer of meat sauce and then top with mozzarella.
8. Cover with tin foil and bake for 20 minutes.
9. Remove tin foil and bake for another 10 minutes.
10. Let rest for 10 minutes before serving. Enjoy a large serving! Makes 6 HUGE servings!

Note: Use large, glass dish.

Original Recipe