APPETIZERS - Gourmia
TABLE OF CONTENTSAPPETIZERS //// P. 4 - 5Buffalo Cauliflower Bites / P. 7Cheddar Scallion Biscuits / P. 9Cheese & Herb Pull Apart Bread / P. 1 1Sweet Potato Fries with Sriracha Mayonnaise / P. 13Mozzarella Cheese Balls / P. 15Loaded Baked Potatoes / P. 17Parmesan Zucchini Fries with Herb Dipping Sauce / P. 19Smoked Paprika & Parmesan Potato Wedges / P. 21Roasted Chickpea Snacks / P. 23Marinated Artichoke Hearts / P. 25MAIN ENTREES //// P. 26 - 27Coconut Shrimp / P. 2 9Caprese Stuffed Portobelo Mushrooms / P. 31Fish and Chips / P. 33Garlic Chipotle Fried Chicken / P. 35Grilled Beef Fajitas / P. 37Air Fried Salmon with Lemon Dill Yogurt Sauce & Asparagus / P. 39Southwestern Stuffed Peppers / P. 41Nashville Hot Fried Chicken Sandwiches / P. 43Italian Baked Eggs (in ramekins) / P. 45Turkey Taco Sliders / P. 47Mediterranean Chicken Wings with Olives / P. 49Fried Avocado Tacos / P. 51Tortilla Crusted Pork Loin Chops / P. 53Mustard Sage Fried Chicken Tenders / P. 55Grilled Scallion Cheese Sandwich / P. 57DESSERTS //// P. 58 - 59Strawberry & Nutella Stuffed Wontons /P. 61 Sweet Monkey Bread / P. 65Blueberry Turnovers / P. 67Mini Cheesecakes / P. 63Snack Mix / P. 693
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APPETIZERSBuffaloCauliflowerBitesINGREDIENTSby Carla Cardellowww.carlacardello.com61 cup all-purpose flour1 teaspoon kosher salt1 teaspoon garlic powder1 teaspoon onion powder2 eggs1/2 cup whole milk2 cups Panko breadcrumbs1 large head cauliflower, cut into florets1 1/2 cups ranch dressing1 cup hot sauceChopped parsley, for garnishSERVES 6-8 servingsDIRECTIONSIn one shallow bowl, combine the flour, salt, garlic powder,and onion powder. In a second bowl, whisk together the eggand milk. In a third bowl, add the breadcrumbs.Dip one cauliflower floret into the flour mixture then the eggmixture then the breadcrumbs. Repeat until all of the cauliflower is breaded.Add some of the cauliflower to the fry basket without overcrowding. Select the Fry Setting (400F degrees for 8 minutes).Shake the basket halfway through. Once time is up, carefullyremove the cauliflower. If the bigger pieces aren’t fork tender,cook another 2-3 minutes. Repeat until all of the cauliflowerare cooked.Meanwhile in a large saucepan, whisk together the ranch andhot sauce. Heat over low heat until warm.Toss the cauliflower into the warm sauce and serve immediately. Garnish with parsley.7
APPETIZERSCheddarScallionBiscuitsINGREDIENTSby Carla Cardellowww.carlacardello.com82 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1/2 cup (4 ounces or 8 tablespoons) cold unsaltedbutter, cut into 8 pieces1 cup shredded cheddar cheese1/4 cup cooked crumbled bacon1 scallion, chopped1 cup cold heavy whipping creamSERVES 6-8 servingsDIRECTIONSIn a large bowl, whisk together the flour, baking powder, andsalt. Cut in the butter with a pastry cutter or use your fingersuntil the mixture is crumbly and looks like small pebbles.Add the cheese, bacon, scallion, and cream, stirring until everything is moistened and a dough forms.On a lightly floured surface, knead the dough lightly, about3-4 times. Roll the dough to 3/4-inch thickness. Using a 2 1/2inch round cookie cutter, cut roughly 9 biscuits (you may haveto gather up the scraps and roll out again).Add some of the biscuits to the fry basket without overcrowding. Select the Bake Setting, increase the temperature to 350degrees F and adjust the time to 20 minutes or until goldenbrown. Once time is up, carefully remove the biscuits. Repeatuntil all of the biscuits are baked.9
APPETIZERSCheesy Garlic& Herb PullApart BreadDIRECTIONSCut the bread in 1 inch strips, careful not to cut all the waythrough to the bottom of the loaf. Rotate 90 degrees andrepeat.INGREDIENTS1 round loaf sourdough bread3 cloves garlic, minced2 tablespoons finely chopped parsley8 tablespoons melted butter1 cup shredded cheese blend (cheddar, monty jack,mozzarella etc. .)10SERVES 6Gently pull apart the sections of the cut bread and stuff withthe shredded cheese.In a small bowl mix together the garlic, parsley and butterand brush over top of the bread.Place in the basket of your air fryer and press the fry settingat 400 degrees F, reduce the time to 10 minutes and bakeuntil the cheese is melted and the top is brown and crisp.Serve immediately11
APPETIZERSSweet Potato Frieswith SrirachaMayonnaiseSERVES 4DIRECTIONSAdd the sweet potato strips to a large zip-top plastic bag. Addthe cornstarch, salt, garlic powder, and paprika to the bag.Shake to completely coat the potatoes.INGREDIENTSby Carla Cardellowww.carlacardello.com121 large sweet potato, peeled and cut into 1/4-inchwide strips1/4 cup cornstarch1 teaspoon kosher salt1 teaspoon garlic powder1/2 teaspoon paprika2 tablespoons vegetable oil1/2 cup mayonnaise2 tablespoons sriracha2 teaspoons lemon juiceChopped parsley, for garnishAdd the oil to the bag and shake to coat.Add some of the fries to the fry basket without overcrowding.Select the Fry Setting (400F degrees) and adjust the time to 15minutes or until tender on the inside and crispy on the outside.If desired add an extra 5 minutes to reach your preferredcrispness. Shake the basket halfway through. Once time isup, carefully remove the fries. Repeat until all of the fries arecooked.Meanwhile, whisk together the mayonnaise, sriracha, andlemon juice.Serve fries immediately with sriracha mayonnaise andchopped parsley.13
APPETIZERSMozzarellaCheese BallsSERVES 4-6DIRECTIONSINGREDIENTSby Carla Cardellowww.carlacardello.com8 ounces mozzarella ciliegine (cherry-sized mozzarella balls), drained and patted dry1/4 cup all-purpose flour1/4 teaspoon kosher salt1 egg1/2 cup Panko breadcrumbs1/4 cup grated Parmesan cheeseChopped parsley and marinara sauce, for servingIn one shallow bowl, combine the flour and salt. In a secondshallow bowl, lightly beat the egg. In a third shallow bowl,combine the breadcrumbs and cheese.Working with one ball at a time, dredge in flour mixture, thenegg, then breadcrumbs.Place in a single layer on a tray. Freeze for at least 2 hours.Add a few balls to the fry basket without overcrowding. Selectthe Fry Setting (400F degrees) and adjust the time to 6 minutes.Once time is up, carefully remove. Repeat until all of the ballsare cooked.Serve immediately with parsley and marinara sauce.15
APPETIZERSLoadedBakedPotatoesDIRECTIONSScrub your potatoes and prick all over with the tines of a fork.Place in the basket of your air fryer and press the fry setting at400 degrees. Increase the time to 40 minutes.INGREDIENTS4 medium russet potatoes½ cup shredded Mexican blend cheese3 slices cooked bacon, choppedSour cream1 tablespoon minced chives16SERVES 4Cook the potatoes until tender, depending on the size you mayneed more or less time.Remove, let sit for about 5 minutes at room temperature thenslice in half down the center and sprinkle 2 tablespoons ofcheese on top.Place back in the air fryer to melt for 1-2 minutes.Remove and top with a dollop of sour cream, chopped baconand minced chives.17
APPETIZERSParmesanZucchini Fries withHerb DippingSauceINGREDIENTS2 medium zucchini1 cup panko1 cup italian style breadcrumbs1 cup finely gratedparmesan cheese1 egg 2 tablespoons waterSalt and black pepperFOR THE SAUCE:¾ cup greek yogurt¼ cup sour cream1 tablespoon minced dill1 tablespoon mincedparsley18DIRECTIONSCut the zucchini in half lengthwise and then into sticks no morethan ½ inch thick and 4 inches long.In a bowl whisk together the egg and water and season with saltand pepper.In a shallow dish combine the panko, bread crumbs, parmesancheese and season with salt and pepper.Working in small batches, dip the zucchini in the egg and thencoat in breadcrumbs.Place in a single layer in the basket of the air fryer, press thefry setting at 400 degrees F and reduce the time to 10 minutes tocook. Shake the basket halfway through for even cooking. After 10minutes, check and if needed add 1-2 minutes of additional cooktime.Carefully remove and season with kosher salt.1 tablespoon mincedchives1 lemon juicedSalt and pepper to tasteRepeat with remaining zucchini fries. Toss all the fries back in theair fryer once cooked to reheat for about 2-3 minutes.When the fries are reheating mix together the sauce in a smallbowl by whisking together the greek yogurt, sour cream, dill,parsley, chives, lemon juice and salt and pepper to taste.19
APPETIZERSSmokedPaprika andParm PotatoWedgesSERVES 4DIRECTIONSby Carla Cardellowww.carlacardello.com20INGREDIENTSWash the potatoes and cut them into 6 wedges each. Put thewedges in a bowl and if desired drizzle with olive oil. Sprinklewith paprika and salt.2 yukon gold potatoes, cut in 6 wedges each1 tablespoon olive oil (optional)1/2 teaspoon smoked paprika1/4 teaspoon salt1/4 cup grated parmesan cheesePlace the wedges in the air fryer basket and press the fry setting at 400 degrees F. Reduce the time to 20 minutes. Shakethe basket after ten minutes. When the potatoes are tender,sprinkle the parmesan cheese evenly over the potatoes andcook an additional 2 minutes to brown the cheese.21
APPETIZERSRoastedChickpeaSnacksRoasted chickpeas are a crunchy,healthy snack.INGREDIENTSby Donna Currie221 15-ounce can chickpeas1 teaspoon olive oil1/2 teaspoon lime juicePinch saltPinch cayenne pepperPinch cuminSERVES 4DIRECTIONSDrain and rinse the chickpeas and pat dry. Put them in a smallbowl and drizzle with the oil and lime juice. Add the salt, pepper, and cumin and toss to combine.Place the chickpeas in the basket of the air fryer. Press thefry setting at 400 degrees F and reduce the time to 15 minutes.Shake the basket several times during cooking to ensure thatthey cook evenly.Test a chickpea after 15 minutes to see if it’s done – it will becompletely dry and crisp with no moisture in the center. Continue cooking as needed until the chickpeas are completelydry and crunchy. Let them cool completely before storing in aclosed container.23
APPETIZERS“Marinated” Artichoke HeartsIf you like jarred marinated artichokes, but don’t like allof the oil they’re swimming in, you’ll love these.They’re good warm or chilled.INGREDIENTSby Donna Currie241 tablespoon lemon juice1 tablespoon olive oil1 teaspoon oregano1/2 teaspoon thymePinch red pepper flakesPinch of garlic powderSalt to tasteSeveral grinds black pepper12 ounces frozen artichoke heartsSERVES 4DIRECTIONSPlace the lemon juice, olive oil, oregano, thyme, garlic powder, salt, and pepper in a medium bowl. Add the artichokesand toss to coat the artichokes.Place the artichokes in the air fryer basket and manually setthe temperature to 350 degrees F. Set the timer for 5 minutes.Serve warm or refrigerate until chilled.25
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MAIN ENTREESCoconutShrimpDIRECTIONSIIn one shallow bowl, combine the cornstarch and salt. In asecond shallow bowl, add the egg whites. In a third shallowbowl, add the coconut.INGREDIENTSby Carla Cardellowww.carlacardello.com28SERVES 41/4 cup cornstarch1 teaspoon salt2 egg whites1 cup flaked sweetened coconut1/2 pound large raw shrimp, peeled, deveined, andpatted dryCocktail sauce, for servingWorking with one shrimp at a time, dredge in cornstarch mixture, then egg whites, then coconut.Add a enough shrimp to the fry basket without overcrowding.Select the Shrimp Setting (330F degrees for 15 minutes). Oncetime is up, carefully remove the shrimp. Repeat until all of theshrimp are cooked.Serve shrimp immediately with cocktail sauce.29
MAIN ENTREESCapreseStuffedMushroomsClean the mushrooms and remove the stems. Using a smallspoon scoop out the inside of the mushrooms for more roomfor the filling.INGREDIENTSIf making the pesto, place the basil, garlic, and pine nuts in afood processor and pulse until broken down. Scrape down thesides and add the cheese. With the motor running drizzle theolive oil from the top until the pesto is smooth. Season withsalt and set aside.1 -8 ounce container baby 2 tablespoons breadportobello mushroomscrumbs or panko4 ounces freshPesto sauce (homemademozzarellaor store bought)Cherry tomatoesFresh basilCube the mozarella into 1 inch pieces and place a piece inthe center of each mushroom and then top with ½ of a cherrytomato. Sprinkle the mushrooms with breadcrumbs and placein the basket of the air fryer in a single layer. Depending on theamount of mushrooms you may need to do this in two batches.PESTO SAUCE:Press the fry setting at 400 degrees F. and reduce the time to12 minutes.1 cup packed basil leaves2 medium cloves garlic,peeled and chopped3 tablespoons pine nuts30DIRECTIONS1/3 cup extra virgin oliveoil1/3 cup ParmigianoReggiano, pinch of saltRemove from the air fryer and top with pesto sauce and apiece of fresh basil.Serve immediately.31
MAIN ENTREESFish andChips32INGREDIENTSby Carla Cardellowww.carlacardello.com2 russet potatoes, peeled and cut into wedges2 tablespoons vegetable oil1 teaspoon kosher salt1/4 cup all-purpose flour1 egg1 tablespoon water3/4 cup Panko breadcrumbs1/4 cup grated Parmesan cheese1 pound cod, cut into thick strips and patted dryTartar sauce, malt vinegar, and chopped parsley,for servingDIRECTIONSIn a large bowl, toss together the potato wedges, oil, and salt.Add some of the wedges to the fry basket without overcrowding. Select the Fry Setting (400F degrees for 20 minutes). Shakethe basket halfway through. Once time is up, carefully removethe wedges. Repeat until all of the wedges are cooked.In one shallow bowl, add the flour. In a second shallow bowl,lightly beat together the egg and water. In a third shallowbowl, combine the breadcrumbs and cheese.Working with one piece at a time, dredge the cod in flour, thenegg, then breadcrumbs.Add fish to the fry basket without overcrowding. Select the FishSetting (330F degrees for 15 minutes). Once time is up, carefully remove and test for doneness. Repeat until all of the fishis cooked.Serve immediately with potato wedges, tartar sauce, maltvinegar, and parsley.33
MAIN ENTREESGarlic ChipotleFried ChickenINGREDIENTSby Carla Cardellowww.carlacardello.com341 fryer chicken, cut up2 garlic cloves2 canned chipotle peppers2 cups buttermilk1/2 cup lime juice3 teaspoons kosher salt, divided2 eggs2 cups all-purpose flour2 teaspoons black pepperChopped cilantro, for servingDIRECTIONSPlace chicken pieces into two large zip-top plastic bags.In a blender, blend together garlic, peppers, buttermilk, limejuice, 2 teaspoons salt, and eggs. Pour into plastic bags, fully coating chicken pieces. Seal and refrigerate for at least 6hours and up to 24 hours.When ready to cook, whisk together the flour, black pepper,and remaining 1 teaspoon salt in a shallow bowl.Remove chicken pieces and let excess buttermilk mixture dripoff. Coat in flour then place a few pieces in the fry basket without overcrowding.Select the Chicken Setting (400F degrees for 20 minutes). Oncetime is up, carefully remove the chicken and test for an internal temperature of 165F degrees. If chicken isn’t done, cookanother 5-10 minutes. Repeat until all of the chicken piecesare cooked.Serve hot with chopped cilantro.35
MAIN ENTREESGrilledBeef FajitasINGREDIENTSby Carla Cardellowww.carlacardello.com361 pound flank or skirtsteak1/4 cup vegetable oil1/4 cup soy sauce1/4 cup lime juice1 garlic clove, minced2 tablespoons brownsugar2 teaspoons chili powder1 teaspoon cumin1 teaspoon ground blackpepper1 small red bell peppersliced1 small yellow bell pepper,sliced1 small green bell pepper,sliced1 small white onion, slicedWarm corn tortillas,cilantro, and sour cream,for servingDIRECTIONSWhisk together oil, soy sauce, lime juice, garlic, brown sugar,chili powder, cumin, and black pepper. Reserve 1/4 cup marinade. Pour the rest into a large zip-top plastic bag.Add meat to the marinade. Seal bag, squeezing out as muchair as possible. Massage until meat is fully coated. Refrigeratefor at least 4 hours and up to 24 hours.When ready to cook, toss the bell peppers and onion with thereserved 1/4 cup marinade.Remove meat from the marinade and pat dry. Place in fry basket. Select the Meat Setting (370F degrees) and adjust the timeto 5 minutes. Flip then adjust the time to 3-5 minutes, depending on the thickness and desired doneness. Remove the meatand let rest for 10 minutes.Remove the vegetables from the marinade and add to the frybasket. Set the temperature and time to 370F degrees for 8-10minutes or until fork tender.Slice meat into thin strips. Serve with vegetables, tortillas, cilantro, and sour cream.37
MAIN ENTREES38Salmon with Lemon Dill Sauce &AsparagusDIRECTIONSSERVES 2Cut a small round of parchment paper and place it in the bottom of the air fryer to prevent the salmon from sticking to thebasket.Season the salmon fillets with kosher salt and black pepper totaste and brush each with 1 teaspoon of avocado oil.Place in the basket of the air fryer and select the fish settingat 330 degrees, reduce the time to 15 minutes for medium-rare and 20 minutes for medium to well-done depending on thethickness of the fish.Once finished cooking, remove from the air fryer, place on aINGREDIENTS2 - 6 ounce salmon filetsKosher salt and black pepper2 teaspoons avocado oil½ cup Greek yogurt1 tablespoon finely chopped dill1 clove garlic, finely minced1 lemon, juicedSalt and pepper to taste1 bunch asparagusplate and tent with foil to keep warm.Remove the piece of parchment from the air fryer, then trim theends of the asparagus and place in the basket. Season with kosher salt and pepper to taste and if desired brush with a smallamount of oil. Press the fry setting at 400 degrees F. and reducethe temperature to 8 minutes, cook the asparagus until your desired doneness. If needed add 1-2 additional minutes.While the asparagus is cooking, prepare the sauce by mixingthe greek yogurt, dill, garlic and lemon in a small bowl. Seasonto taste.Serve the salmon and asparagus with the sauce on the side.39
MAIN ENTREES40SouthwesternStuffedPeppersINGREDIENTS2 cups cooked quinoa4 bell peppers (red, yellow or orange)1 small yellow onion, finely diced2 garlic cloves, minced½ lb ground beef or turkey1 teaspoon ground cumin1 teaspoon chili powder½ teaspoon garlic powder1 cup fresh or frozen corn kernels1 1/2 cup Mexican blend shredded cheeseSalt and pepper to tasteSour cream, lime wedges and cilantro to serveDIRECTIONSCook the quinoa according to the packages directions and setaside.Cut the stem from the bell peppers and remove the seeds andribs from the inside and set aside.In a saute pan over medium heat, drizzle ½ tablespoon of oiland cook the onions and garlic until soft - about 5 minutes andtransfer to a mixing bowl, mix in the ground beef or turkey,quinoa, corn and season with the cumin, chili powder, garlicpowder and season to taste with salt and pepper. Toss in 1 cupof the shredded cheese and then divide between the 4 bellpeppers. If there is any mixture leftover, cook in a saute panand save for another use.Place the filled bell peppers in the basket of the air fryer andpress the meat setting at 370 degrees F and set the tie for25 minutes or until a thermometer in the center comes to 160degrees F. Remove and top with remaining shredded cheese.Place back in the airfryer to melt the cheese for 1 minute.Serve with a dollop of sour cream, a wedge of lime andchopped cilantro.41
MAIN ENTREES42NashvilleHot ChickenSandwichesINGREDIENTS1lb bone-less, skinlesschicken thighs (about 4)2 cups buttermilk1/2 teaspoon cayennepepper½ teaspoon chili powder½ teaspoon kosher salt½ teaspoon blackpepper½ teaspoon garlicpowder1 cup all purpose flourFor the hot sauce:1 cup vegetable oil2 teaspoons chili powder2 teaspoon paprika½ teaspoon cumin½ teaspoon cayennepepper4 brioche rollsColeslaw & pickles toserveDIRECTIONSIn a bowl combine the buttermilk with the cayenne pepper,chili powder, salt, pepper and garlic bowl. Whisk to combineand add in the chicken. Marinate for at least 1 hour or overnight.Remove from the buttermilk and place the flour in a ziptopbag. Add the chicken to the flour, coat completely and shakeoff the excess. Place in the air fryer basket and set press thefry button at 400 degrees F., reduce the time 10 minutes untilthe internal temperature reaches 165 degrees F.Let rest for about 5 minutes while you prepare the hot sauce.In a small pot combine the vegetable oil, chili powder, paprika, cumin and cayenne pepper and bring to a simmer. Remove from the heat and then brush on the chicken just beforeserving.Serve the chicken on a brioche bun topped with coleslaw andpickles.43
MAIN ENTREES44ItalianBaked EggsSERVES 4DIRECTIONSIn a medium pot over medium heat drizzle ½ tablespoon oiland saute the onion and garlic until soft, about 5 minutes. Stirin the crushed tomatoes and bring to a simmer. Season withthe crushed red pepper flakes, salt and pepper.INGREDIENTS1 - 15 ounce can crushed tomatoes1 small yellow onion, diced2 garlic cloves, minced½ teaspoon crushed red pepper flakesSalt and pepper to taste4 large eggs2 tablespoons shredded parmesan cheeseBasil for garnishToasted bread to serveLadle the sauce into 4 - 4 ounce ramekins until they are ⅔ ofthe way full. Carefully place an egg in the center of egg ramekin and place in the air fryer. Depending on the size of theramekins, you may need to work in batches.Press the fry setting at 400 degrees F and reduce the time to9 minutes depending on how runny you prefer your yolks. Youwant the white to be completely set before removing from theair fryer.Remove, season the egg with salt and pepper and top with ½tablespoon of cheese and basil.Serve with a slice of toasted bread.45
MAIN ENTREESTurkey TacoSlidersThese little sliders have the flavorsof a taco, particularly if you topthem with taco-friendly garnisheslike guacamole, salsa, tomatoes,or cilantro.INGREDIENTSby Donna Currie461 pound ground turkey1 package taco seasoning (for 1 pound of meat)1/2 medium yellow onion, diced1/2 cup shredded cheddar cheese8 slider bunsToppings, as desiredSERVES 4DIRECTIONSIn a medium bowl, combine the ground turkey, taco seasoning,onion, and cheddar cheese. Use your hands to mix well, thendivide into eight even portions. Form each portion into a pattyabout 3 inches in diameter – or to fit your slider buns.Place four patties into the basket of the air fryer and press themeat setting at 370 degrees F. Reduce the time to 10 minutes.When the first four sliders are done, cook the second four inthe same way.Serve on the slider buns with your preferred toppings.47
MAIN ENTREESMediterranean Chicken Wingswith OlivesChicken wings are a natural for an air fryer – they cook faster and stay plumpand juicy. Wings cook faster if they’re in a single layer.SERVES 4If you cook more, you’ll need toDIRECTIONSshake or rearrange them moreCombine the chicken wings with the lemon juice, oregano,garlic powder and salt in a bowl and toss to coat evenly.often for even cooking.INGREDIENTSby Donna Currie481 to 1/2 pounds chicken wings1 1/2 teaspoons lemon juice1 teaspoon oreganoPinch garlic powderPinch salt1/4 to 1/2 cup olivesPlace the wings in the air fryer basket and press the chickensetting at 400 degrees F. Reduce the time to 15 minutes forsmall wings and add an additional 5 to 10 minutes for largerwings.Shake the basket once or twice during the cooking time tomake sure they cook and brown evenly. Add the olives duringthe last 5 minutes of cooking time to warm them.The wings are done when they’re nicely browned and the internal temperature reaches at least 160 degrees. Serve hot.49
MAIN ENTREESFried Avocado TacosFried avocados have a nice crunchanda creamy richness that make aperfect replacementfor meat in tacos.This works best with slightlyunder-ripe avocados.They soften during frying.INGREDIENTSby Donna Currie501 avocado1 eggSalt, to taste1/2 cup panko bread crumbsTortillas, as neededToppings, as desired.SERVES 4DIRECTIONSCut the avocado in half, remove the pit, and remove the fleshfrom the shell. Cut the avocado flesh into 8 equal wedges.Put the egg into a shallow bowl and beat lightly. Put the pankobread crumbs into a second bowl.Dip the avocado wedges into the egg to coat, then into thebread crumbs to coat. When all of the wedges are coated,sprinkle lightly with salt.Place the wedges in the fryer in a single layer. If they don’t fit,set some aside to fry later in a second batch.Press the fry setting at 400 degrees F and reduce the time to10 minutes. Turn the wedges or shake lightly about halfwaythrough cooking for more even browning. The wedges aredone when the coating is lightly browned.Serve on tortillas with your favorite toppings.51
MAIN ENTREESTortilla CrustedPork LoinChopsby Donna Currie52DIRECTIONSAt least 8 hours, or up to 24bowl with the crushed tortillahours before cooking, placechips and press into the chips tothe loin chops in a zip-topcoat on both sides.plastic bag. Add the buttermilkPlace the coated chops in theWorcestershire sauce, and salt.Massage the bag to combine theTortilla chips give these chops a nicecrunch. For added punch, useflavored chips.ingredients. Seal the bag andplace in the refrigerator.basket of the air fryer and pressthe meat setting at 370 degreesF., reduce the time to 15 minutes. Turn the chops over aboutWhen you’re ready to cook, re-halfway through the cookingmove the chops from the bagtime for more even brown-and discard the marinade. Pating. The chops are done whenINGREDIENTSthe chops dry.they’re nicely browned and the2 8-ounce boneless pork loin chops1/2 cup buttermilk1 teaspoon Worcestershire sauce, steak sauce, orhot sauce1/2 teaspoon salt1/2 cup flour1 egg1/2 cup crushed tortilla chipsPlace the flour in one shallowmeat has reached between 140-bowl, the egg in another shallow160 degrees, depending on yourbowl, and the crushed chips in adesired doneness.third bowl. Beat the egg lightly.Remove from the air fryer andDip each chop in the flour onrest for 5 minutes before slicingeach side, shake off the excessor serving.flour, then dip in the egg to coatit. Finally, place the chop in the53
MAIN ENTREESMustard andSage FriedChickenTendersby Donna Currie54SERVES 4DIRECTIONSCombine the mayonnaise, mustard, and sage in a small bowl.Combine the bread crumbs and butter in another small bowl.Stir to combine.Pat the chicken tenders dry with paper towels. Coat the tenders lightly with the mayonnaise mixture then coat the tenders with the bread crumbs.INGREDIENTSPlace the tenders into the basket of the air fryer in a singlelayer. Place the basket in the air fryer.1 tablespoon mayonnaise1 teaspoon Dijon mustard1/2 teaspoon dry sage1/2 cup Panko bread crumbs1 tablespoon melted butter1 chicken breast cut into stripsPress the chicken setting at 400 degrees F. and reduce thetime to 8 minutes. After 4 minutes, turn the tenders over andcontinue cooking until the coating is lightly browned and thechicken is cooked through – it should read 160 degrees on aninstant-read thermometer. Depending on the thickness of thetenders, you may need to add an additional 2-3 minutes.55
MAIN ENTREESGrilled Scallion CheeseSandwichBring your grilled cheese sandwichto the next level with scallions mixedinto the cheese. They’re milderthan other olives, and the greenlooks pretty in the cheese.INGREDIENTSby Donna Currie562 teaspoons butter, softened2 slices bread2 scallions, thinly sliced tender green portions3/4 cup grated medium cheddar cheese1 tablespoon grated parmesan cheeseSERVES 4DIRECTIONSSpread half of the butter on one slice of bread and place itbutter-side down in the basket of the air fryer. Add the cheddar cheese and scallions to the bread. Lightly butter the topslice of bread and place it on top of the cheese, buttered sideup. Sprinkle the parmesan over the top of the bread.Insert the basket into the air fryer and manually set the temperature to 350 degrees F. Set the time for 5 minutes, flip thesandwich and cook for an additional 1-2 minutes.The sandwich is done when the cheese is fully melted insideand the bread is toasted to your liking.57
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DESSERTSStrawberryand NutellaStuffedWontonsINGREDIENTSby Carla Cardellowww.carlacardello.com6012 wonton wrappers1/4 cup finely chopped strawberries1/4 cup plus 2 tablespoons Nutella, reserved1 tablespoon butter, melted1/4 cup heavy whipping creamPowdered sugar, for dustingDIRECTIONSLay one wonton wrapper on a plate. Spread about 1/2 teaspoon of Nutella into the middle then add a few choppedstrawberries on top.Brush the edge of the wrapper with some water. Take onecorner and fold it diagonally to form a triangle. Press down toseal. Repeat with remaining wontons.Brush with melted butter then add a few wontons to the frybasket. Set the temperature and time to 350F degrees for 5minutes. Once time is up, carefully remove the wontons withtongs. If they aren’t brown and crispy enough, cook for another 1-3 minutes. Repeat until all of the wontons are cooked.Meanwhile, in a small saucepan heat the remaining 1/4 cupNutella and heavy cream until hot and smooth, whisking often.To serve wontons, lightly dust with powdered sugar then drizzle with sauce. Serve with remaining dipping sauce.61
DESSERTSMiniCheesecakesIn a small bowl, mix together the crumbs and melted butter.Press into the bottom of four 6-ounce ramekins.In a large mixing bowl, beat together the cream cheese andsugar until smooth and creamy, about 2-3 minutes. Beat in theegg and beat another minute or until incorporated. Beat in thevanilla.INGREDIENTSby Carla Cardellowww.carlacardello.com62DIRECTIONS1/2 cup graham cracker crumbs2 tablespoon unsalted butter, melted12 ounces full-fat cream cheese, softened2/3 cup granulated sugar1 egg1/2 teaspoon vanilla extractWhipped cream and fresh fruit, for servingDivide the batter among the ramekins and wrap completely infoil. Poke holes in the top of the foil for ventilation.Place two ramekins in the fry basket. Refrigerate the remaining two ramekins. Set the temperature and time to 310 degreesfor 25 minutes or until the tops are firm to the touch with aslight jiggle when shaken. Carefully remove with tongs. Repeatwith the r
APPETIZERS 1 round loaf sourdough bread 3 cloves garlic, minced 2 tablespoons finely chopped parsley 8 tablespoons melted butter 1 cup shredded cheese blend (cheddar, monty jack, mozzarella etc. .) Cheesy Garlic & Herb Pull Apart Bread Cut the bread in 1 inch strips, careful not to cut all the way through to the bottom of the loaf. Rotate 90 .
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Tradition, Beyond Excellence. T . A tomize eference. Ca Suhaia mai caterinsuhaiacom esite suhaiacaterers.com I. MAIN MENU At the Bar Appetizers Action Stations Main Course Accompaniments Desserts II. GUJARATI MENU Appetizers Main Course Desserts III. NON VEGETARIAN SELECTION Appetizers Main Course IV.
Appetizers & Sides Wheat berries 1 pound Dry Pour 1.5 L into pan and cover. 350 0:40:00 325 50 Appetizers & Sides Whole roasted butternut squash Fresh Halve squash. Roast on parchment-lined, half-size sheet pan. 350 0:45:00 325 60 Appetizers & Sides Whole wheat pasta 1 pound Dry Use a 2" half
1 Regular Pizza Choose any 2 Regular Pizzas Choose any 3 Regular Pizzas Appetizer* Choose any 1 Appetizer Choose any 2 Appetizers Choose any 3 Appetizers Dessert 2 Classic Ice Cream 4 Classic Ice Cream 6 Classic Ice Cream Prices are in Mauritian Rupees and include VAT. Non-contractual photos. *Choice of Appetizers: Potato Fritters / Garlic .
A wider variety of both hot and cold appetizers can be offered. 2. The range of flavors and textures used can be broader. 3. Finger foods and the spread can be laid on the buffet and a spoon and fork service can be given WITHIN THE MEAL Appetizers served within the framework of the meal, should be planned as part of the overall balance of the meal.
Three Hot Passed Appetizers* *Additional appetizers may be added. Champagne Toast Entrée Selections Select Two Chicken Saltimbocca Chicken breast topped with prosciutto di Parma, mozzarella cheese and sliced portobello mushrooms in a light marsala reduction (4) Baked Stuffed Shrimp Fresh jumbo shrimp with a crabmeat and Ritz cracker stuffing
APPETIZERS Vegan Options Included Individual Vessels Available N Contains Nuts G Gluten Free D Dairy Free V Vegetarian V Vegan P APPETIZERS & STATIONS PACKAGE thefooddudes.com * M vernment mandat vent* FROM LAND FROM WATER PRIME STEAK TARTARE Sambal Mustard, Shallot Jam, Cured Egg, Nori Chip,
Alfredo López Austin* I. NECESIDAD CONCEPTUAL Soy historiador; mi objeto de estudio es el pensamiento de las sociedades de tradición mesoamericana, con énfasis en las antiguas, anteriores al dominio colonial europeo. Como historiador no encuentro que mi trabajo se diferencie del propio del antropólogo. Más bien, ignoro si existe alguna conveniencia en establecer un límite entre la .
