Air Fryer Pork Chops

Soooo tender and juicy! And you control the seasonings, I just gave a few suggestions here.

Ingredients:

 2 - 3/4" bone-in pork chops

olive oil 

smoked paprika

chili powder

Montreal steak spice

dry minced onion

 

Brush the pork chops with olive oil then season to taste. 

Spray the air fryer basket and fry at 375°F for 5 minutes, then flip and cook another 3-4 minutes. The internal temperature should read 145°F. I cooked one at a time because squishing them into the air fryer basket would not be a good idea!

Serves 2

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Ratatouille au Gratin

This fresh summer stew uses the abundance of veggies found at the farmer's market or in your own backyard garden this time of year.

Ingredients:

4 cups cubed zucchini

3 tbsps olive oil

1 red pepper, cut in chunks

1 onion, chopped

1 large tomato, chopped

a pinch of sugar

3 tsps minced garlic

1 tsp dry thyme

1 tbsp tomato paste

2 tbsps balsamic vinegar

5 cups cubed eggplant, mostly peeled you can leave some on

2 tbsps fresh chopped basil leaves

1 tsp dry oregano

1/2 tsp dry basil

salt and pepper to taste

2 tbsps Panko

2 tbsps parmesan

1-2 tsps olive oil

1 cup shredded gruyère or mozzarella

Heat 3 tbsps olive oil in a large pan to medium high heat. Add the onion and cook 4 minutes then add the garlic for another minute. Add the eggplant and red pepper and stir occasionally on medium heat. As I said in the ingredient list, most of the eggplant was peeled but I left some thin strips. It can be peeled or not. Next add the zucchini and tomato with a pinch of sugar and cook for 10 minutes. Add the seasonings, tomato paste, balsamic and fresh basil.

Oil a 13 X 9" baking dish. Spoon in the ratatouille. Top with cheese then combine the Panko, parmesan and oil and sprinkle on top.

Bake at 350°F for 30-35 minutes.

Serves 4

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Ricotta Stuffed Potatoes

This is what happened when my husband asked for twice baked potatoes and I had ricotta and broccoli leftover in the fridge. 

Ingredients:

 2 medium potatoes

1/2 cup ricotta

1/4 cup parmesan

1/2 tsp dry oregano

1 tbsp tahini

1/2 cup cooked broccoli cut in tiny florets

1 tbsp finely chopped red pepper

 

Bake your potatoes however you find most convenient: oven, microwave or air fryer. When cool enough to handle, cut the potatoes in half. Scoop out most of the potato leaving about a 1/4" around on the skins. Roughly mash the potatoes in a bowl with a fork and add the rest of the ingredients. Fill the potato skins and bake in a 400°F oven 15-20 minutes. Broil a couple of minutes too if you want some crispy bits on top.

Serves 2

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Ricotta Lemon Pasta

I've probably posted this recipe before, but it's just so darn good I had to post it again. And it's especially easy as it uses a no-cook sauce!

Ingredients:

1/2 lb spaghetti

1 cup ricotta

1 cup chopped fresh spinach

1/3 cup parmesan

1 lemon, zest and juice

1 lemon to serve

1 tbsp olive oil

2 tsps minced garlic

salt and pepper to taste

1/2 cup reserved pasta water

In a medium bowl, simply whisk the ricotta, olive oil, parmesan, garlic, lemon zest and juice together with about 1/4 tsp salt and pepper to taste.

Cook the pasta to al dente, reserve 1/2 cup of pasta water, then add the spinach. Cook 1 minute then drain. Return the spaghetti and spinach to the pot and add the ricotta sauce. Add the pasta water and keep stirring until smooth. 

Plate and serve with lemon wedges.

Serves 3

Adapted from: theclevermeal.com

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Air Fryer Zucchini

Crispy on the outside and creamy on the inside. Serve these zucchini slices as a side dish or snack on them with marinara sauce or your favourite dip.

Ingredients:

2 cups zucchini, cut in 1/4" thick half moons 

2 tsps olive oil

1 tbsp parmesan

1 tsp chili powder

1 tsp garlic powder

1/2 tsp dry minced onion

salt and pepper to taste

Coat the zucchini with olive oil then mix the rest of the ingredients together and toss with zucchini to coat.

Spray the air fryer basket with oil and add the zucchini in a (somewhat) single layer or work in batches. Air fry at 400°F for 15-17 minutes until crispy tossing over about halfway through. 

Best eaten right away!

Serves 2

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Sweet Breaded Pork Chops

A little cheese, a little brown sugar and Panko give these pork chops an amazingly crispy coating!

Ingredients:

4 - 3/4" boneless pork chops

1/4 tsp smoked paprika

1/4 tsp sage

1/2 tsp dry minced onion

1/2 tsp parsley

2 tbsps brown sugar

1/4 cup parmesan

1/4 cup Panko

2 - 3 tbsps Caesar salad dressing

Pat the chops dry with paper towels then brush Caesar dressing all over them. Combine the seasonings, brown sugar, parmesan and Panko and coat each pork chop with this mix. Sit them on an oiled rack on a baking sheet (parchment lined if you like) and give them a little oil spray too. Bake in a 425°F oven for 25-30 minutes. Or alternatively, air fry at 400°F for 5 minutes, flip and another 4-6 minutes. The internal temperature when cooked should read 140°F. Let rest 5 minutes before devouring!

Serves 4

Had them with Zucchini Ravioli. Here's the recipe:

https://www.hotandcoldrunningmom.ca/2024/07/zucchini-ravioli.html 

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Zucchini Ravioli

Put a pause on pasta and give these zucchini ravioli a try just in time for that zucchini explosion happening in your garden right about now!

Ingredients:

1 lb zucchini

1/2 cup tomato sauce

1/4 cup ricotta

1/2 cup shredded mozzarella, divided

2 tbsps parmesan

1 egg

1/2 tsp dry oregano

salt and pepper to taste

4 or 5 fresh chopped basil leaves 

6 or 7 spinach leaves, chopped

1 tsp finely chopped sundried tomatoes

Using a mandolin slice the zucchini lengthwise and thinly. Lay them out in a single layer and sprinkle with salt. Let rest to soften for 15 minutes then pat with paper towels. (You'll need 24 strips for this recipe. Keep any leftover zucchini for ratatouille)

Spoon 1/4 cup of tomato sauce on the bottom of an 8 X 8" baking dish.

Mix the ricotta, 2 tbsps mozzarella, parmesan, egg, oregano, about 1/4 tsp salt, pepper, basil, sundried tomato and spinach together.

Lay 2 strips of zucchini down slightly overlapping. Lay 2 more slightly overlapping to form an "X". Take a heaping tablespoon of filling a place it in the middle, then fold 2 over, turn and work around until all the zucchini is folded over the filling.

Sit each ravioli in the baking dish, seam side down, and spoon a tablespoon of sauce on top of each one along with the remaining mozzarella.

Bake at 400°F for 20-25 minutes.

Serves 2-3

Adapted from: wholesomyum.com

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Pork Tenderloin with Dijon Sauce

This pork tenderloin recipe is that fancy little dish you've been looking for. With well seasoned meat and a delicious creamy Dijon sauce it can easily be made as a weeknight meal or a sumptuous weekend spread.

Ingredients:

2 - (approx. 1 1/2 lb each) pork tenderloins

salt and pepper to taste

1 tsp dry oregano

1 tsp dry rosemary

1 tsp dry basil

1/2 tsp dry minced onion

1/2 tsp ground cumin

1 tbsp olive oil

1 tbsp Dijon mustard

1 tbsp maple syrup

1 tbsp worcestershire sauce

1 tbsp soya sauce

 2 tbsps butter

 

Dijon Sauce:

1 tbsp butter

2 tsps minced garlic

1 tbsp lemon juice

1/2 cup 10% crean

1 tbsp Dijon

1 tsp oregano

salt and pepper to taste

Combine the salt, pepper, oregano, rosemary, basil, minced onion and cumin together. Pat the tenderloins dry with paper towels then rub the seasoning mixture into the meat to coat. Set aside.

Whisk the glaze ingredients together: 1 tbsp olive oil with 1 tbsp Dijon, maple syrup, worcestershire sauce and soya sauce. Set aside.

Preheat oven to 375°F.

Sear the pork in a skillet with 2 tbsps butter on medium high heat 3-4 minutes per side. Place the meat on a baking sheet and brush with glaze. Roast for 15 minutes then flip them over, brush with glaze and return to the oven for another 15 minutes. The internal temperature should read 145-150°F. Let rest.

Make the cream sauce in the same skillet the meat was seared in. Heat 1 tbsp butter and add the garlic for 1 minute. Then add the lemon juice, cream and Dijon scraping the pan of it's brown bits. Add oregano, salt and pepper and cook 1-2 minutes. If you'd like a thinner sauce add a little chicken broth.

Slice the pork and serve either drizzled with the Dijon sauce or you can set the sauce out in a gravy boat.

Serves 6

Adapted from: butterbeready.com

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Crispy Air Fryer Fish

These white fish fillets were tender inside and oh so crispy on the outside with no oily mess!

Ingredients:

3 basa (or other white fish) fillets, cut in half

2 egg whites

1/2 cup oat or all purpose flour

1/2 tsp smoked paprika

1/2 tsp dry minced onion

1/2 tsp garlic powder

1/2 tsp dry basil

1/4 tsp dry oregano

salt and pepper to taste

1 cup Panko

spray oil

Pat the fillets dry with paper towels and cut in half so they more easily fit in the air fryer basket. Whisk the egg whites together. Combine the flour and seasonings on a plate or in a bag (I like to use saved waxed cereal bags). Add the Panko to a separate plate or bag.

Dredge the fish in flour mixture then dip in egg, then coat completely in Panko. Spray the air fryer basket with oil and place the fish in leaving space between. Spray the tops with oil. Depending on the size of your air fryer you may have to work in batches.

Air fry at 400°F for 10-11 minutes, flipping over halfway through. The internal temperature should read 145°F when done.

Serves 2-3

Goes well with Cranberry Coleslaw. Here's the recipe:

https://www.hotandcoldrunningmom.ca/2024/07/cranberry-coleslaw.html 

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Cranberry Coleslaw

Pre-packaged cabbage mix makes this tangy, crunchy and sweet slaw a cinch to make!

Ingredients:

2 1/2 cups colesaw mix

1/4 cup dried cranberries

1/4 cup mayonnaise 

1 tsp honey

1 tsp lime juice

1 tsp apple cider vinegar or strawberry rosé Acid League vinegar

1/4 tsp celery seed

salt and pepper to taste

 

Simply mix everything together and refrigerate until ready to serve.

Makes 4 servings

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Mango Pudding

Sweet and juicy mango flavour in every velvety spoonful! You can change up this light and creamy, no refined sugar pudding using coconut milk in place of whole milk for a lactose-free version.

Ingredients:

1 cup whole milk

2 tbsps honey

2 tbsps cornstarch

pinch of salt

2 egg yolks

1 tbsp butter

1 tsp vanilla

1 cup mango purée (2 ataulfo mangoes, diced) 

Take the diced mango and process in blender until smooth. Set aside. In a small bowl mix the honey, cornstarch and salt together to form a paste-like mixture then whisk in the egg yolk, whisking for about 2 minutes.

Warm the milk in a saucepan just to a low boil. Whisk some of the warm milk into the egg mixture then add it all to the saucepan and heat on medium to medium high for 1-2 minutes or until thickened, whisking all the while.

Remove from heat and add the butter, vanilla and the puréed mango. Pour into serving bowls, cover and refrigerate for 2-3 hours.

Top it with whipped cream or Greek yogurt and sliced fresh mangoes.

Makes 4 servings

Adapted from: bakingmehungry.com

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