Pork Belly Tacos

 Pork Belly Tacos 

Pork Belly topped with crunchy vegetables and yum yum sauce.  

1 lb pork belly, cut into 1/2” slices 

1/2 tbsp olive oil 

1/8 tsp salt

1/8 tsp pepper

2 tbsp hoisin sauce 

1 tsp brown sugar 

1 tsp soy sauce 

8 small corn tortillas 

1/4 cup Cucumber spears 

1/4 cup Carrot, julienned 

1/4 cup Radish, thinly sliced 

2 Green onions, sliced 

Yum yum sauce 

Preheat oven to 375 degrees. 

Brush the pork belly with olive oil and sprinkle with pepper and salt on both sides. 

Place pork belly on a baking tray and bake for 15 minutes. Remove from oven, turn the pork belly over and bake an additional 15 minutes. 

In a small bowl mix together the hoisin sauce, brown sugar and soy sauce.

Remove pork belly from oven and brush both sides with the glaze. Return to oven and bake for 3 minutes. Turn the pork belly over and bake an additional 3 minutes until golden and bubbly. Remove from oven.  

Warm tortillas in the microwave for 5-10 second or heat in a skillet over medium heat. Top with a slice or two of pork belly, add vegetables, top with a drizzle of yum yum sauce and serve. 

Notes:

Use flour tortillas instead of corn if preferred 

Mini Tarts with Roast Beef and Gruyere

 Mini Tarts with Roast Beef and Gruyere 

18 mini tart shells 

200 g thinly sliced roast beef

1 tbsp butter

1 shallot, finely diced

1 tsp minced garlic

1 cup mushrooms, thinly sliced

1 tbsp prepared horseradish 

1/3 cup cream cheese

1 egg, room temperature 

1 cup gruyere cheese, shredded 

Salt and pepper to taste 

Preheat oven to 375 degrees. Remove tart shells from the freezer and place onto a parchment lined baking sheet. Divide the roast beef evenly between the tart shells. 

Heat a medium sized skillet over medium heat. Add oil, then shallots, garlic and mushrooms. Add thyme, salt and pepper and sauté until browned and no liquid remains. Remove from heat and dividing evenly between the tart shells onto the roast beef. Top with a small dollop of horseradish, dividing evenly. 

Place cream cheese and egg into a small bowl and whisk until smooth. Season with a pinch of salt and pepper. Spoon into tart shells, dividing evenly and allow the mixture to settle down into them. 

Sprinkle each tart with some grated cheese and transfer to oven, baking for approximately 20 minutes until the shells are cooked and cheese is melted. 

Remove from oven, cool for 5 minutes, transfer to a platter and serve. 

Air Fryer Roasted Asparagus

 Air Fryer Roasted Asparagus 

Crispy air fryer roasted asparagus with melted Parmesan Cheese can be on your table in a matter of minutes. This easy recipe makes roasting vegetables a breeze. 

1 bunch fresh asparagus, trimmed 

Cooking oil spray 

1/2 tsp garlic powder 

1/2 tsp kosher salt 

1/4 tsp fresh ground pepper

1/4 tsp red pepper flakes 

1/4 cup freshly grated Parmesan cheese (optional)

Preheat the air fryer to 375 degrees for 3 - 5 minutes depending on your air fryer. 

Remove the air fryer basket and place the asparagus in the basket and spray lightly with oil. Sprinkle with garlic powder, salt, pepper and pepper flakes. Top with Parmesan cheese if desired. 

Air fry asparagus until spears start to char, 5 - 9 minutes depending on the thickness. 

Tastes great with just salt and black pepper if preferred. 

Air Fryer Chicken Breast

 Air Fryer Chicken Breast 

The best juicy air fryer chicken breast.  Golden outside,moist and tender inside, seasoned to perfection. Enjoy on its own or use for meal prep. 

2 boneless, skinless chicken breasts 

1/2 tsp kosher salt

2 tsp olive oil

1 tsp paprika 

1/2 tsp garlic powder 

1/2 tsp onion powder 

1/4 tsp black pepper

Place chicken breasts on a cutting board, and cover with a large sheet of plastic wrap. Using a rolling pin, a meat mallet or the palm of your hand, lightly pound into an even thickness. 

Place the chicken breasts on a plate and sprinkle all over with kosher salt   Place in the refrigerator uncovered for at least 30 minutes or up to a day. 

When ready to air fry remove the chicken from the refrigerator and let stand at room temperature for approximately 15 minutes. 

In a small bowl stir the paprika, garlic powder, onion powder and black pepper until well combined. 

Place the chicken breasts in a large bowl and drizzle with the olive oil. Sprinkle the spice mixture over top and toss to coat the chicken ensuring you rub the spices evenly on both sides. 

Preheat the air fryer to 375 degrees for 3 to 5 minutes. Remove the air fryer basket and spray lightly with oil. Place the chicken breasts smooth side down in the air fryer and cook for 6 minutes. 

Remove the air fryer basket and using tongs flip the chicken breasts over. Check the internal temperature of the chicken to see how close it is to 155 degrees. Continue cooking for 2 to 8 more minutes to reach an internal temperature of 165 degrees. Smaller breasts will only take around 8 minutes in total while larger breasts can take up to 14 minutes or more. Check the chicken often during the second cook time to ensure you do not overcook it or it will be dry. 

Remove the chicken breasts to a plate. Cover and let rest 5 - 10 minutes. Slice and serve. 

Air Fryer Breakfast Sausages

 Air Fryer Breakfast Sausages 

Make Air Fryer Breakfast Sausages with this easy recipe for cooking breakfast sausage links and Pattie’s in the Air Fryer. Works for both fresh and frozen sausages. 

8 - 12 sausage links 

Preheat the air fryder to 390:degrees.  Place the sausage links on the sir fryer tray or in the basket. 

Cook the sausages for approximately 10 minutes, turning once halfway through until internal temperature reaches 160 degrees. 

For frozen sausage links, cook for approximately 13 minutes until internal temperature reaches 160 degrees. 

For sausage patties cook for 10 minutes if fresh or 12 minutes if frozen until an internal temperature of 160 degrees is achieved. 

Leftover Air Fryer Nachos

 Leftover Air Fryer Nachos 

If you have leftover nachos, they are best if reheated in an air fryer. This will help remove some of the sogginess and restore them to their original crispy goodness. 

Leftover nachos

Olive oil 

Preheat the air fryer to 370 degrees for 3 minutes. Spray a thin coating of olive oil on the air fryer rack. 

Remove all of the cold toppings such as salsa, sour cream or guacamole and discard. You want to make sure it’s just the nachos going into the fryer. 

Transfer the nachos into the air fryer pan, reassembling or layering them if need be. 

Cook for 3-5 minutes at 370 degrees or until they have reached the level of crispness you are looking for. Remove from the air fryer and transfer to a serving platter.  Top with fresh salsa, sour cream or guacamole and serve. 

Sriracha Brussels Sprouts

 Sriracha Brussels Sprouts

1 lb Brussels sprouts, trimmed and halved (or quartered if large)

1 red onion, halved and sliced 1/2 inch thick

1 tbsp vegetable oil

Kosher salt

Freshly ground pepper 

1 tbsp apple cider vinegar

4 tsp honey

1/2 - 1 tsp sriracha 

Place a baking sheet on the middle rack of your oven and preheat to 450 degrees F. Toss the Brussels sprouts and onion in a medium bowl with vegetable oil, salt and pepper. Once the oven comes to temperature, remove baking sheet and spread the Brussels sprouts mixture in a single layer on the hot sheet. Roast without stirring until tender and slightly charred in spots, approximately 20 to 25 minutes. 

Whisk the vinegar, honey, sriracha and a pinch of salt in a medium mixing bowl and set aside. 

Once the vegetables are roasted, add to the honey sriracha sauce and toss to coat. Serve immediately.