Ingredients
12 oz lean ground beef, formed into 2-½ inch thick burgers
Steak seasoning
Salt and pepper to taste
2 slices sweet onion, cut into ½-inch thick slices
4 slices American cheese
1 tablespoon Olive oil
2 hamburger bums. toasted
Ketchup or other burger condiments
Directions
In a 10-inch skillet with a cover, heat the oil over medium. Place the onion slices, whole, in the skillet and let brown slowly. Carefully turn the onion slices over keeping them whole and brown the second side.
Sprinkle the burgers with steak seasoning, salt and pepper.
Lower the heat a little place the burgers on top of the onion and cover the pan. Let cook for 6 minutes. Carefully turn the burgers over and with a wide spatula press down on the but\rgers to flatten, Cover the pan and cook for 4 minutes. Remove the cover each burger with 2 slices of cheese, cover the pan, and heat until the cheese starts to melt. Place on toasted buns and serve.
Air-Fryer Frozen French Fries
2 servings of fries
Preheat the air fryer to 400 degrees F. Fill the basket with fries and cook for 10-12 minutes until crispy.
Air Fried Lobster Tails
Ingredients
3-4 6oz lobster tails
3-4 tablespoons unsalted butter melted
1 tablespoon minced garlic
1 teaspoon salt
1 tablespoon chopped chives
1 tablespoon lemon juice
Directions
Prepare butter mixture by combining butter, garlic, salt, chives, and lemon juice.
Butterfly lobster tails by cutting through the shell, removing the meat, and resting it on top of the shell.
Place in Air Fryer basket and spread half the butter over top of lobster meat. Close the Air Fryer basket and cook at 380 degrees Fahrenheit for 3 minutes.
Open the Air fryer basket and spread the remaining butter on top, cook for an additional 3 minutes.
Roasted Red Pepper Pasta
Ingredients
8 ounces short pasta
Extra virgin olive oil
½ of a small onion diced
2 large garlic cloves, minced
15-ounce jar of roasted red pepper strips drained
1 cup prepared marinara sauce
½ teaspoon dried oregano or Italian seasoning
½ teaspoon Smoked paprika
Kosher salt
Black pepper
Directions
For the sauce: heat 2 tablespoons of olive oil in a large deep skillet over medium heat until just shimmering. Add the garlic and stir until fragrant, about 30 seconds. Add the onions and cook for 5 minutes.
Add the roasted peppers. Marinara sauce, oregano, paprika, and a big pinch of salt and pepper, Bring to a low boil. Reduce heat and simmer for 15 minutes.
Bring a large pot of water to a rolling boil and season generously with kosher salt. Add the pasta and bring back to boil. Stir occasionally until the pasta is cooked to al dente according to package instructions, about 9 to 10 minutes. Reserve 1 cup of the pasta cooking water before draining.
Add the cooked pasta to the skillet with the sauce. Mix well and add some of the pasta water to blend the sauce. Serve with the lobster.
Caesar Salad
2 servings
Ingredients
1/2 head Romaine lettuce, washed and finely chopped
1 cup croutons, see recipe below
½ cup grated Parmesan cheese
Freshly ground black pepper for garnish
Dressing
1 anchovy, finely chopped or use anchovy paste
3 tablespoons Parmesan cheese
2 tablespoons mayonnaise made with olive oil, if available
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil
Directions
Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic, and Worcestershire sauce to a bowl and whisk together.
Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, and croutons. Top the salad with extra cheese and freshly ground black pepper.
Croutons
Ingredients
2 cups cubed bread
1 tablespoon olive oil
Directions
Preheat the oven to 375 degrees F.
In a mixing bowl combine the bread cubes and olive oil. Toss well to coat.
Pour the bread cubes onto a baking sheet. Spread them into a single layer. Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning. Cool completely before storing in an airtight container or ziplock bag.
Steak
Salt and Pepper to taste
2 tablespoons olive oil
Steak Seasoning
1 T-Bone Steak
Directions
If your air fryer requires preheating, preheat your air fryer.
Set the temperature to 400 degrees Fahrenheit.
Season your steak with salt and pepper on each side.
Place the steak in your air fryer basket. Do not overlap the steaks.
Medium Steak: Set the time to 12 minutes and flip the steak at 6.
Medium Rare: For a medium-rare steak, cook the steak for 10 minutes and flip it at 5 minutes.
Mashed Potatoes
Ingredients
Salt
3 ½ lbs Yukon gold potatoes, peeled and quartered
4 tablespoons unsalted butter
¼ to ⅓ cup heavy cream
Directions
Cook the potatoes in boiling salted water until very soft, about 20-25 minutes. Drain the potatoes and put them into a ricer and press the potatoes back into the cooking pot. Add the butter and just enough cream to moisten. Taste for salt and warm the potatoes.
Caesar Salad
2 servings
Ingredients
1/2 head Romaine lettuce, washed and finely chopped
1 cup croutons, see recipe below
½ cup grated Parmesan cheese
Freshly ground black pepper for garnish
Dressing
1 anchovy, finely chopped or use anchovy paste
3 tablespoons Parmesan cheese
2 tablespoons mayonnaise made with olive oil, if available
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil
Directions
Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic, and Worcestershire sauce to a bowl and whisk together.
Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, and croutons. Top the salad with extra cheese and freshly ground black pepper.
Croutons
Ingredients
2 cups cubed bread
1 tablespoon olive oil
Directions
Preheat the oven to 375 degrees F.
In a mixing bowl combine the bread cubes and olive oil. Toss well to coat.
Pour the bread cubes onto a baking sheet. Spread them into a single layer. Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning. Cool completely before storing in an airtight container or ziplock bag.
Filet Mignon With Mushroom Gravy
I served this dinner entre with mashed potatoes and spinach.
Ingredients
Steak
2 Filet Mignon steaks, each weighing 5-6 oz
Olive oil
Steak seasoning
Mushroom Gravy
1 shallot, diced
2 tablespoons butter
4 oz mushrooms, shiitake, cremini, sliced
Salt and pepper to taste
¼ teaspoon dried thyme1/4 cup flour
2 cups beef broth
Directions
Pound the steaks so they are both one inch thick. Let sit at room temperature for 30 minutes.
Preheat the air-fryer to 400 degrees F for 5 minutes.
Rub the steaks with olive oil and season with steak seasoning or salt and pepper.
Place the steaks in the air fryer and cook for 3 minutes, turn the steaks over and cook for 4 minutes for medium-rare.
Use an instant-read thermometer to check the doneness. Although this recipe gives suggested times for how long to cook the steaks, it really varies based on the thickness of the steak. The thickest part of the steak should register 125°F for rare, 130 to 135°F for medium-rare and 140°F for medium. If you check the steaks and they’re not at your preferred temp, continue cooking them and check the temperature after two more minutes of air frying.
Remove to serving plates and let rest while you make the mushroom gravy.
For the Mushroom Gravy
Heat the butter in a saucepan until melted. Add the shallot and cook for one minute. Add the sliced mushroom and cook until tender, about 5 minutes. Add salt and pepper to taste. Stir in the flour and cook for a minute. Slowly add the broth and bring it to a low boil. Cook until thickened. Pour some over the cooked steaks.
Keeping it healthy by using the air fryer or oven to cook the chicken. Lower fat salad dressing also helps.
4 bone-in chicken thighs
Spice Mix
1 teaspoon sea salt
1/2 teaspoons black pepper
1/2 teaspoons garlic powder
1/2 teaspoons smoked paprika
1’4 teaspoon cayenne pepper
Coating
1 cup self-rising flour
To make self-rising flour, just add 1-1 1/2 tsp baking powder + 1/4- 1/2 tsp salt for each 1 cup measure of the LC-Cake Flour.
2 cups of buttermilk
1 cup panko crumbs
Marinating Directions
In a glass dish, place the buttermilk and the seasonings. Nix well. Add the chicken, cover the dish, and refrigerate overnight.
Durian the thighs and coat in the flour mix, Dip each thigh in the buttermilk mixture again and roll in the panko crumbs.
If you have time, refrigerate the breaded chicken for several hours before cooking.
Air Fryer Directions
Preheat the air fryer to 360°F
Place the breaded thighs in the basket and let it cook for 20 minutes or until the meat has reached an internal temperature of 165°F.
When done, open the air fryer and let the chicken rest for 5 minutes before serving.
Oven-Baked Directions
Preheat your oven to 400°F.
Place the breaded chicken on an oiled sheet pan and bake for 40 more minutes or until the internal temperature reaches 165°F.
Lower Fat Creamy Blue Cheese Dressing
Ingredients
1/2 cup crumbled blue cheese
6 oz Greek yogurt
1 tablespoon \ mayonnaise
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1/8 teaspoon garlic powder
Salt and freshly ground black pepper to taste
Directions
In a small bowl, mash blue cheese and yogurt together with a fork. Stir in mayonnaise, lemon juice, vinegar, and garlic powder until well blended. Season to taste with salt and pepper. Chill in the refrigerator.
Makes 1 cup.
For the salad: mixed greens with added cherry tomatoes, celery, onion, and cucumber.
