Air Fryer Oven Recipe Book

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Air Fryer OvenRecipe BookIncudes 28 recipesuniquely created forGTF7355

CONTENT

MAINVEGETABLESCrunchy Roasted Halibut with Miso Honey Glaze P. 5Crispy Quinoa Fried Chicken P. 7Pastrami Crusted Steak and Baby Potatoes P. 9Street Style Lamb Skewers P. 11Spicy Stir-Fried Tofu with Charred Shallots P. 13Banana Leaf Fish P. 15Shawarma Chicken Thighs P. 17Roasted Carrots with Puffed Grains and Yogurt P. 19Sriracha Air Fried Potatoes P. 21Cauliflower Cacio E Pepe P. 23Sweet Potato “Pie” P. 25Banana Fries P. 27Elotes P. 29SNACKSDESSERTRuffled Salty and Sweet Cheese Pie P. 31Fancy Hot Pockets P. 33Za’atar Spiced Chicken Bites P. 35Bar Nuts P. 37Spiced Cheddar COven Rackers P. 39Eggplant and Sweet Tomato Toast P. 41Caramel Corn Granola P. 43Dilly Beans P. 45BBQ Carrots P. 47Beet Chips P. 49Bourbon Pecan Brownies P. 51Tahini Date Bars P. 53Toasted Coconut Snack Cake P. 55Lemon Yogurt Cake P. 57Apple Cider Spice Cake P. 593

MAIN4

Crunchy Roasted Halibutwith Miso Honey Glaze4 boneless skinless Halibut fillets,approximately 6 ounces each and 1 inch thick2 tablespoons white (sweet or Shiro) miso2 tablespoons honey1 tablespoon lemon juice2 teaspoons ginger, peeled and grated½ teaspoon garlic, grated¼ cup unsalted butter, melted½ cup panko breadcrumbs1 Lemon, cut into wedges for servingSERVES 4 / PREP TIME 10 minutes / COOK TIME 12-15 minutesPreheat Gourmia Air Fryer Oven to AIR FRY 375 Set Oven Rack to center position in oven1. In a small bowl mix together miso, honey, lemon juice,ginger and garlic2. In shallow plate mix together melted butter and panko3. Brush each fish filet (the side where the skin was) withmiso mixture4. Dip miso side of fish filets into panko pressing lightly toadhere5. Place fish panko side up on foil lined Baking Pan6. Cook for 12-15 minutes or until fish is cooked through andbreadcrumbs are golden brown and crunchyServe with lemon wedges5

MAIN6

Crispy QuinoaFried Chicken1 cup cooked quinoa4 boneless, skinless chicken breastsapproximately 6 oz. each¼ cup Dijon mustard1 tablespoon fresh marjoram or thyme, chopped(plus more for garnish if desired)½ teaspoon black pepper½ teaspoon kosher SaltOlive oil cooking spraySERVES 4 / PREP TIME 15 minutes / COOK TIME 15-20 minutesPreheat Gourmia Air Fryer Oven to AIR FRY 300 1. Spread cooked quinoa on parchment lined Baking Pan andcook in center of oven until lightly toasted and slightly dryabout 15-20 minutes2. Transfer to a shallow plate breaking up any clumps and letcool completely3. Raise oven temperature to AIR FRY 375 .4. Spray Fry Basket with oil5. In a large bowl, combine the chicken, mustard, marjoram,salt and pepper6. Mix gently to coat chicken7. Dip the chicken in the quinoa coating well on both sides,then place in the Fry Basket8. Lightly spray the chicken with cooking spray9. Place Fry Basket in center of oven and cook chicken15 to 20 minutes or until cooked throughGarnish with additional marjoram if desired7

MAIN8

Pastrami Crusted Steakand Baby Potatoes1 pound top Sirloin steak 1½ inch thick cutin half crosswise1 pound baby potatoes approximately 1 inch in diameter1 tablespoon olive or vegetable oil, dividedPastrami spice rub1 tablespoon coarsely ground black pepper2 teaspoons kosher salt1 ½ teaspoons ground coriander1 teaspoon turbinado or light brown sugar½ teaspoon onion powder½ teaspoon garlic powder¼ teaspoon ground mustard¼ teaspoon paprikaSERVES 2 / PREP TIME 10 minutes / COOK TIME 25-30 minutesPreheat Gourmia Air Fryer Oven to AIR FRY 400 1. Mix together spice rub ingredients, set aside2. In a large bowl toss together potatoes with 1 ½ teaspoonsof the oil and half of the spice rub3. Place potatoes in Fry Basket and cook in center of ovenfor 8 minutes4. Rub steaks with 1 ½ teaspoons of the oil and remainingspice rub5. Place steaks on top of potatoes in Fry Basket6. Continue cooking for 13-18 minutes or until steaks arecooked to desired donenessGarnish with fresh thyme leaves if desiredThyme leaves for garnish, optional9

MAIN10

Street StyleLamb Skewers1 tablespoon red chili flakes1 tablespoon cumin seed1 teaspoon fennel seed1 teaspoon coriander seed1 teaspoon kosher salt2 teaspoons garlic powder1 pound boneless lamb shoulder, cut into 1 inch pieces1 tablespoon vegetable oil2 teaspoons Shaoxing wine, dry sherry or white wineSmall Bamboo skewers, soaked in water for at least 2 hoursSERVES 4 / PREP TIME 15 minutes / COOK TIME 10-13 minutesPreheat Gourmia Air Fryer Oven to AIR FRY 400 1. In a spice grinder or mortar and pestle, coarsely grind chiliflakes, cumin, fennel and coriander2. Add garlic powder and kosher salt, briefly grind tothoroughly combine ingredients3. Reserve 1 tablespoon of the spice mix4. Place lamb in a large bowl and toss thoroughly with theremaining spice mix, oil, and Shaoxing wine5. Thread lamb on skewers6. Arrange skewers in Fry Basket keeping them in a single layer7. Cook in center of oven 10-13 minutes or until lamb iscooked but still juicy8. Repeat as needed until all skewers are cooked9. Sprinkle with reserved spices before serving11

MAIN12

Spicy Stir-Fried Tofuwith Charred Shallots1 pound block of firm tofu well drained,patted dry and cut into 1 inch cubes4 large shallots cut in half lengthwiseand sliced crosswise into ½ inch thick slices3 green onions, sliced thin for garnishSauce:1 teaspoon garlic, grated or finely minced1 teaspoon ginger, grated or finely minced½ teaspoon coarsely ground black pepper½ teaspoon toasted sesame oil1 tablespoon hoisin sauce2 teaspoons soy sauce½ teaspoon cornstarch¼ cup vegetable stock, chicken stock or water8 small Chinese dried chilies left whole or ¼ teaspoonground cayenne pepperSERVES 2-4 / PREP TIME 15 minutes / COOK TIME 20-25 minutesPreheat Gourmia Air Fryer Oven to AIR FRY 400 Set Oven Oven Rack to center position in oven1. Lightly oil a foil lined Baking Pan2. Arrange tofu cubes and sliced shallots in a single layer onprepared Baking Pan3. Air fry for 15 minutes or until tofu is crisp and brownedand shallots are lightly charred4. In a large bowl mix all sauce ingredients together in theorder listed5. Remove tofu and shallots from oven and add to bowlcontaining sauce6. Mix carefully until tofu is evenly coated with sauce7. Return tofu and shallots to Baking Pan8. Reduce oven temperature to AIR FRY 350 ,cook 5 minutes or until sauce has thickened.Watch carefully at this point so sauce doesn’t burn9. Garnish with sliced green onions13

MAIN14

Banana Leaf FishSERVES 4 / PREP TIME 15 minutes / COOK TIME 12-15 minutesPreheat Gourmia Air Fryer Oven to AIR FRY 375 Set Oven Rack to center position in oven4 boneless skinless Salmon, Halibut, Grouper or otherfirm flesh fish fillets - approximately 6 ounces each and1 inch thick½ teaspoon turmeric mixed with ½ teaspoon kosher saltSpice paste1 cup fresh coriander (cilantro) leaves½ cup fresh mint leaves½ cup unsweetened shredded coconut1 small jalapeno pepper, stemmed, seeded and cut intoquarters (use less if jalapeno is very hot)1 medium garlic clove, peeled1 inch piece of ginger, peeled and quartered¼ cup lime juice1 tablespoon coconut oil (vegetable oil can be substituted)½ teaspoon ground coriander seed½ teaspoon kosher salt4 12”x12” banana leaves or parchment paper1. In a blender or food processer combine all spice pasteingredients2. Process until almost smooth, set aside3. Season fish with the turmeric and salt mixture4. Place 1 fish fillet in center of each banana or parchment square5. Spread ¼ of spice paste on each fish fillet6. Bring up two sides of square and fold over several timesto enclose fish tucking ends under to seal7. Place fish packets on baking sheet8. Cook fish for 12-15 minutes or until fish is cooked through15

MAIN16

Shawarma ChickenThighs8 small bone in, skin on chicken thighs2 teaspoons ground cumin1 ½ teaspoons Kosher salt1 teaspoon ground coriander½ teaspoon smoked paprika½ teaspoon ground black pepper¼ teaspoon ground cardamom⅛ teaspoon ground cinnamon2 medium cloves garlic, grated or minced1 tablespoon olive oil1 lemon quartered, for servingSERVES 4 / PREP TIME 10 minutes / COOK TIME 20-25 minutesPreheat Gourmia Air Fryer Oven to AIR FRY 400 Spray Fry Basket with nonstick cooking spray1. Mix spices, garlic and oil together until a paste is formed2. Rub spice paste evenly on chicken thighs3. Place chicken skin side up on prepared Fry Basket4. Cook chicken in center of oven for 20-25 minutes or untilskin is crispy and chicken is cooked throughServe with lemon wedges17

VEGETABLES18

Roasted Baby Carrotswith Puffed Grains andYogurt1-pound bag baby carrots patted dry1 cup of cooked and cooled farro, quinoa or other grains2 teaspoons olive oil1 teaspoon garlic, chopped½ teaspoon whole cumin seed toasted and coarselycrushed, divided *see tip below¼ cup plain Greek yogurt2 tablespoons chopped fresh herbs (dill, chives, parsley)Kosher saltBlack pepper*Tip: cumin can be toasted in preheated oven on BAKE 350 .It only takes 2-3 minutes so watch very carefully!SERVES 2 / PREP TIME 5 minutes / COOK TIME 35 minutesPreheat Gourmia Air Fryer Oven to AIR FRY 350 Set Oven Rack to center position in oven1. Line Baking Pan with parchment2. Toss cooked farro with 1 teaspoon of the olive oil andseason with salt and pepper3. Spread farro out evenly on parchment lined Baking Pan4. Cook in center of oven 20 minutes stirring every 5minutes so that farro browns evenly5. When farro is brown and crisp remove from oven and set aside6. Season carrots with remaining 1 teaspoon of olive,chopped garlic, half the toasted cumin, salt and pepper7. Spread carrots out on parchment lined Baking Pan8. Raise oven temperature to AIR FRY 400 9. Cook carrots 15-20 minutes or until carrots are wellbrowned and tender10. Arrange carrots on serving dish, top with farro anddrizzle with yogurt11. Garnish with remaining toasted cumin and fresh herbs19

VEGETABLES20

Sriracha Air FriedPotatoesOne pound russet potatoes,peeled and cut into 1 inch cubes2 tablespoons Sriracha chili sauce2 tablespoons vegetable oil1 teaspoon light brown sugar½ teaspoon garlic powder½ teaspoon onion powder½ teaspoon kosher saltSERVES 2-4 / PREP TIME 10 minutes / COOK TIME 20-25 minutesPreheat Gourmia Air Fryer Oven to AIR FRY 375 Set Oven Rack to center position in oven1. Line a Baking Pan with foil2. In a large bowl mix together all ingredients except potatoes3. Add potatoes to bowl and toss until potatoes are evenlycoated with Sriracha mixture4. Spread potatoes on Baking Pan keeping them in a single layer5. AIR FRY 20-25 minutes or until potatoes are cookedthrough and browned**if potatoes are browning too quickly reduce oven temperature to 350 21

VEGETABLES22

CauliflowerCacio e Pepe4 cups cauliflower florets (1 small head)1 tablespoon olive oil½ teaspoon kosher salt1 teaspoon coarse ground black pepper1 cup grated Pecorino Romano cheeseSERVES 4 / PREP TIME 10 minutes / COOK TIME 20-25 minutesPreheat Gourmia Air Fryer Oven to AIR FRY 400 1. In a large bowl toss together cauliflower, salt and olive oil2. Place cauliflower in Fry Basket keeping in a single layer3. Place Fry Basket in center of oven and AIR FRY for 20-25minutes or until cauliflower is well browned and cooked through4. Return cooked cauliflower to bowl and immediately tosswith black pepper and cheese23

VEGETABLES24

Sweet Potato “Pie”SERVES 4 / PREP TIME 5 minutes / COOK TIME 50 minutesPreheat Gourmia Air Fryer Oven to AIR FRY 375 4 medium sweet potatoes2 tablespoons unsalted butter, melted2 tablespoons light brown sugar½ teaspoon kosher salt½ teaspoon cinnamon¼ teaspoon nutmeg½ cup of your favorite whole grain cereal4 teaspoons chopped nutscrème fraiche for serving, optional1. Pierce each sweet potato a few times with a fork2. Place sweet potatoes in Fry Basket3. Cook in center of oven 45-50 minutes or until soft andcooked through4. In a small bowl mix together butter, brown sugar, salt,cinnamon and nutmeg5. Cut sweet potato open along the top and press to open6. Divide butter mixture evenly between sweet potatoes7. Top each potato with ¼ of the cereal and 1 teaspoon ofchopped nuts8. Return potatoes to oven and AIR FRY on 375 for 5 minutes9. Top potatoes with crème fraiche if desired25

VEGETABLES26

Banana FriesSERVES 4 / PREP TIME 10 minutes / COOK TIME 20-25 minutesPreheat Gourmia Air Fryer Oven to AIR FRY 400 2 ripe plantains or 2 almost ripe bananas, peeled2 teaspoons jerk or barbeque seasoning1 teaspoon turbinado or raw sugarOlive oil cooking spray1. Cut plantains or bananas in half cross wise and then longways into quarters2. Spray plantains or bananas with oil3. Dust evenly with spices4. Place into Fry Basket keeping in a single layer(cook in two batches if necessary)5. Cook in center of oven 15-20 minutes for plantains or10-15 for bananas27

VEGETABLES28

ElotesSERVES 4 / PREP TIME 15 minutes / COOK TIME 15 minutesPreheat Gourmia Air Fryer Oven to AIR FRY 400 4 ears of corn, shucked1 tablespoon vegetable oil¼ cup mayonnaise¼ cup Mexican crema or sour cream½ cup finely crumbled Cotija or feta cheese, plus morefor serving½ teaspoon ancho chili powder or smoked paprika,plus more for serving½ teaspoon garlic powder¼ cup cilantro, chopped1 lime, cut into wedges1. In a large bowl stir together mayonnaise, crema, Cotijacheese, ancho chili, garlic powder, and cilantro until wellcombined, set aside2. Lightly coat each ear of corn with some of the vegetable oil3. Place corn in Fry Basket4. Cook in center of oven 15 minutes, turning corn over halfway through cooking. Corn should be slightly charred andtender5. When corn is cooked transfer to bowl with cheesemixture and using a large spoon evenly coat corn on all sideswith mixture6. Sprinkle with additional cheese and Ancho chili powderServe with lime wedges29

SNACKS30

Ruffled Salty and SweetCheese Pie8 oz. filo dough sheets, defrosted16 oz. feta cheese, crumbled8 oz. ricotta cheese, well drained2 eggs, well beaten1 teaspoon fresh marjoram, chopped½ teaspoon ground black pepper6 tablespoons unsalted butter, meltedHoney for serving9 inch pie panSERVES 8 / PREP TIME 15 minutes / COOK TIME 35-40 minutesPreheat Gourmia Air Fryer Oven to BAKE 350 Set Oven Rack to center position in oven1. In a large bowl mix together feta, ricotta, eggs, marjoram andblack pepper2. Brush Baking Pan with some of the melted butter3. Layer one sheet of filo over Baking Pan and brush with meltedbutter letting excess filo hang over edges of Baking Pan4. Continue layering and buttering filo angling each sheetapproximately 45 degrees until you have 8 layers5. Spoon filling into Baking Pan and spread evenly6. Roll up remaining filo sheets and cut crosswise into ½ inch ribbons7. Gently toss filo ribbons in remaining butter until evenly coatedand place onto center of pie8. Bring overhanging filo up around ribbons and gently scrunch toform edge of pie9. BAKE in center of oven 35-40 minutes until filling is set and topis golden brown10. Let pie cool to room temperature11. Drizzle with honey right before serving31

SNACKS32

Fancy Hot Pockets1- 9 inch pie crust, homemade or store boughtFor the filling1 pound lean ground beef½ cup onion, chopped1 teaspoon garlic, chopped½ teaspoon kosher salt½ teaspoon black pepper¼ teaspoon grated nutmeg3 tablespoons tomato paste3 tablespoons white wine or vegetable stock1 tablespoon fresh basil choppedFor assembly8 oz. smoked mozzarella cheese, shredded⅛ cup olive oil⅛ cup grated parmesan cheeseMake the filling:1. In a large sauté pan over medium heat, cookground beef until slightly browned2. Stir in onion and garlic and cook for 5 minutes oruntil onions are soft3. Add remaining ingredients, stir well and continuecooking for 15 minutes4. Remove from heat, cool filling completelySERVES 4 / PREP TIME 30 minutes / COOK TIME 10 minutesPreheat Gourmia Air Fryer Oven to BAKE 350 Set Oven Rack to center position in ovenTo assemble:1. Roll dough out into a 12”x12” rectangle2. Cut into 4 equal squares3. Brush each square with some of the olive oil leaving a halfinch boarder all around4. Place one quarter of the filling on the lower half of eachdough square spreading out filling leaving a half inch boarder5. Top filling with shredded cheese using one quarter of thecheese for each square6. Fold top half of dough over bottom half and crimp edgestogether with the back of a fork7. Brush each pocket with olive oil and sprinkle withparmesan cheese8. BAKE on foil lined Baking Pan,10 minutes or until goldenbrown33

SNACKS34

Za’atar SpicedChicken Bites½ cup buttermilk2 teaspoons garlic, grated or finely minced4 boneless, skinless chicken breasts (6 oz. each)cut into 1 inch cubes1 cup panko breadcrumbs½ cup all-purpose flour2 tablespoons Za’atar spice blend, plus additional forgarnish½ teaspoon kosher salt (reduce salt if Za’atarcontains salt)¼ teaspoon ground black pepper1 lemon, cut into wedges for servingTahini sauce¼ cup lemon juice½ teaspoon garlic, grated or finely minced½ teaspoon kosher salt½ cup tahini, well stirred¼ cup waterSERVES 4 / PREP TIME 20 minutes / COOK TIME 10-15 minutesPreheat Gourmia Air Fryer Oven to AIR FRY 400 1. Spray Fry Basket with non-stick cooking spray2. In a bowl large enough to hold all the chicken, mix togetherthe buttermilk and the garlic3. Add chicken to buttermilk mixture and let sit 10 minutes4. In a large bowl mix together panko, flour, Za’atar, salt andpepper5. Drain chicken and dredge in spiced flour mixture6. Place chicken in prepared Fry Basket7. Cook chicken in center of preheated oven 10-15 minutesor until chicken is cooked through and golden brownServe with fresh lemon wedges and Tahini sauce(recipe follows)Tahini sauce:1. In a small bowl mix together the lemon juice, garlic andsalt. Let sit 10 minutes, this helps to mellow the garlic flavor2. Stir in tahini and then slowly stir in water adding morewater if necessary, to achieve a dippable consistency35

SNACKS36

Bar NutsMAKES 2 CUPS / PREP TIME 5 minutes / COOK TIME 5-8 minutesPreheat Gourmia Air Fryer Oven to AIR FRY 350 2 cups mixed unsalted nuts1 tablespoon fresh rosemary, chopped½ teaspoon hot paprika2 teaspoons light brown sugar2 teaspoons kosher salt1 tablespoon unsalted butter, melted1. Place nuts in Fry Basket keeping in a single layer2. AIR FRY in center of oven for 5-8 minutes or until nutsare toasted and golden brown, shaking Fry Basket halfwaythrough cooking. Watch carefully nuts burn quickly!3. In a large bowl mix together all remaining ingredients4. When nuts are done remove from oven and add to bowlwith spice mixture5. Mix gently making sure nuts get evenly coatedServe warm37

SNACKS38

Spiced CheddarCrackers1 cup unbleached all-purpose flour½ teaspoon salt¼ teaspoon smoked paprika1/8 teaspoon cayenne pepper (omit if using hot paprika)½ cup (1 stick) unsalted butter, cut into small pieces½ cup sharp white cheddar cheese, grated1 tablespoon nigella seeds (poppy or sesame seeds maybe substituted)1 egg white beaten with ½ teaspoon of waterMAKES APPROXIMATLY 25 CRAKERSPREP TIME 15 minutes, plus 1 hour to chill doughCOOK TIME 15-20 minutesSet Oven Rack to center position in oven1. Combine flour, salt, and spices in a food processor. Addbutter and process until mixture resembles coarse meal2. Add cheese to processer and process until dough startsto hold together3. Turn out onto a lightly floured surface. Divide in half androll each half of dough into a log about 1 ½ inches indiameter. Wrap in plastic and chill until firm, at least 1 hour4. Preheat Gourmia Air Fryer Oven to BAKE 350 5. Cut dough into ⅓ - ½ inch thick rounds and place 1 inchapart on parchment lined Baking Pan6. Brush each cracker with beaten egg white and sprinklewith nigella seeds7. BAKE for 10-15 minutes, until slightly browned8. Repeat with remaining dough roundsLet crackers cool completely before serving39

SNACKS40

Eggplant andSweet Tomato Toast1 small eggplant, cut on the diagonal into ¼ inch thick slices8 thick slices of Italian bread1 pint che

8 small Chinese dried chilies left whole or ¼ teaspoon ground cayenne pepper Preheat Gourmia Air Fryer Oven to AIR FRY 400 Set Oven Oven Rack to center position in oven 1. Lightly oil a foil lined Baking Pan 2. Arrange tofu cubes and sliced shallots in a single layer on prepared Baking Pan 3. Air fry for 15 minutes or until tofu is crisp and .

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