Healthy Mediterranean Cooking at Home

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Filet Mignon With Mushroom Gravy

I served this dinner entre with mashed potatoes and spinach.


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


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


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

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


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.

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