Air Fryer Pizza Cannoli

Ingredients

  • 1 package (2 sheets) puff pastry
  • 8 ounces marinara sauce
  • 8 ounces fresh mozzarella, diced into small pieces
  • 1 egg
  • 1 tablespoon water
  • 1 cup Italian seasoned Panko crumbs

Instructions

  1. Preheat the air fryer to 400 degrees.
  2. Cut the puff pastry sheets into equal quarters.
  3. Spread about 1-1/2 tablespoons of marinara sauce in the middle of each puff pastry sheet.
  4. Place about 8-10 pieces of cheese (depending on size) on the marinara sauce.
  5. With the puff pastry pieces positioned like a diamond, fold the right corner over the filling, and then fold the left corner over and wrap it under, forming something that resembles a cannoli.
  6. In a small bowl, whisk the egg and water.
  7. Place the Panko crumbs on a lipped plate.
  8. Brush each pizza cannoli with the egg wash mixture, covering the sides and bottom.
  9. Place the cannolis, one at a time, into the Panko crumbs and cover all sides.
  10. Place the pizza cannolis, two at a time (don’t overcrowd) on a pieced of parchment paper inside the air fryer basket.
  11. Air fry at 400 degrees for about 4-5 minutes.
  12. Carefully turn the cannolis over and air fry an additional 2-3 minutes until golden brown.
  13. Remove from the air fryer and allow to cool slightly before serving.
  14. Repeat the process with the remaining cannolis.

This recipe was inspired by a TikTok video by DaniMade, which can be found here.

Stuffed Pepper Soup

Ingredients

  • 1 small onion, diced
  • 1 tablespoon minced garlic
  • 2 tablespoons olive oil
  • 1 pound ground pork
  • 3 bell peppers (any color), diced
  • 4 cups vegetable broth
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) fire roasted tomatoes
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons granulated sugar
  • 1 teaspoons dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rosemary dried
  • Pinch of nutmeg, optional
  • 2 bay leaves
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/2 cup uncooked basmati rice

Instructions

  1. In a large stock pot, sauté onion and garlic in oil.
  2. Add in the ground pork, chopping and breaking into small pieces, and cook until done.
  3. Add in the peppers, and continue cooking until they are tender.
  4. Pour in the broth, tomato sauce, diced tomatoes and Worcestershire sauce, then add the sugar, herbs, spices and bay leaves and stir until well combined.
  5. Stir in the rice, and bring the soup to a boil.
  6. Reduce heat to low, then cover and let simmer for 30-35 minutes, or until the rice is tender.
  7. Remove bay leaves, stir and serve hot with crackers or bread.

The original recipe for this flavorful soup can be found here.

Popovers

Ingredients

  • 1 cup milk, at room temperature
  • 2 large eggs, at room temperature
  • 1 cup flour
  • 1/2 teaspoon salt
  • Pinch chili powder (optional)

Instructions

  1. Grease a popover pan with oil.
  2. In a small bowl or large glass measuring cup, whisk together the milk and eggs until well combined.
  3. Whisk in the flour, salt and chili powder (if using) until the mixture is smooth.
  4. Pour the mixture into the popover pan cups until each one is about 2/3 full.
  5. Place the pan in a cold oven and set the temperature to 450 degrees.
  6. Bake for about 30 minutes, or until the popovers have risen and are golden brown.
  7. Allow to cool slightly, and carefully remove the popovers from the pan.
  8. Serve warm with butter or jam.

The original recipe for these popovers comes from the one and only Chef John, and can be found here.

Air Fryer Breakfast Biscuit Bombs

Ingredients

  • 6-8 strips bacon, diced into 1/2-inch pieces
  • 2-3 large eggs
  • 1 can (8 count) refrigerated biscuits
  • 1 block (8 ounces) Colby Jack cheese

Instructions

  1. Cook bacon in a skillet until browned, then remove pieces to a bowl or plate lined with paper towels.
  2. Beat the eggs, then pour into a skillet over medium heat.
  3. Scramble eggs until they are just done and still a little moist, and season to taste.
  4. Add the bacon to the skillet with the egg, stir until combined and remove from heat.
  5. Cut the block of cheese to create 16 pieces that are about 3/4 inch cubes, reserving the rest for another use or to eat with crackers.
  6. Open the can of biscuits and separate each biscuit, creating two round layers.
  7. Press each biscuit piece flat until it’s about 4 inches in diameter.
  8. Spoon a heaping tablespoon of the egg mixture onto the center of each biscuit piece.
  9. Top with one piece of the cheese.
  10. Gently fold edges up and over the filling, and pinch to seal.
  11. Preheat air fryer to 325 degrees.
  12. Place 6 biscuit bombs at a time, seam side down and well spaced, on parchment paper in the air fryer basket.
  13. Bake in the air fryer at 325 degrees for about 7-8 minutes; flip each biscuit bomb over and heat an additional 2-3 minutes until golden brown.
  14. Using tongs, carefully remove them from air fryer and allow to cool slightly; repeat the process with the remaining biscuit bombs.

The original recipe for these tasty biscuit bombs can be found here.

Sourdough Pancakes

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup sourdough discard
  • 1 1/2 cups whole milk
  • 1 large egg

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
  2. Add the sourdough starter, milk and egg. Mix well just until combined.
  3. Pour about 1/2 cup of batter into a non-stick pan over medium heat.
  4. Cook until the pancake starts bubbling on top, then flip the pancake.
  5. Cook an additional 1-2 minutes or until the pancake is cooked through.
  6. Repeat with the remaining batter or for as many pancakes as you need (leftover batter can be refrigerated).
  7. Serve the pancakes warm with butter and syrup.

The original recipe for these perfect pancakes can be found here.

Slow-Cooker Enchilada Orzo

Ingredients

  • 1 can (14.5 ounces) fire roasted diced tomatoes
  • 1 can (10 ounces) medium red enchilada sauce
  • 1 can (4 ounces) chopped green chiles
  • 2/3 cup vegetable broth (more, as needed)
  • 1 can (11 ounces) Mexi-corn, drained
  • 1 can (15 ounces) canned black beans, rinsed and drained
  • 4 ounces cream cheese, cubed
  • 1 box (16 ounces) uncooked orzo pasta
  • Sour cream

Instructions

  1. Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans into a low cooker. Stir until well combined. Top with cream cheese.
  2. Cover and cook on low heat for 6.5 hours, or high heat for about 3.5 hours.
  3. Uncover and stir until cream cheese is blended in the mixture.
  4. Add orzo and stir until well combined.
  5. Cover and cook on high heat for an additional 15-30 minutes, adding more broth as needed until the desired consistency is reached.
  6. Serve immediately, topped with sour cream, if desired.

The original recipe for this magnificent Meatless Monday meal can be found here.

Scotch Tender Steaks

Ingredients

  • 2 scotch tender steaks (1-1/2 pound)
  • 3 tablespoons butter, divided
  • 1/2 small onion, sliced
  • 3/4 cup sherry cooking wine
  • 2 tablespoons soy sauce
  • 2 teaspoons dijon mustard
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat oven to 400 degrees, and place a rack in the bottom of a roasting pan.
  2. Spread both sides of the steaks with butter, reserving about 1 tablespoon for later.
  3. Place the fillets on the rack in the roasting pan.
  4. Roast in the preheated oven, uncovered, for 20 minutes.
  5. Meanwhile, sauté the onions in the remaining 1 tablespoon of butter in a small saucepan for 2 to 3 minutes.
  6. Stir the sherry, soy sauce, mustard and pepper into the onions and heat the mixture until it simmers.
  7. Pour the onion mixture over the steaks.
  8. Return the fillets to the oven for an additional 20 minutes, basting them with the onion mixture frequently.
  9. Serve the roasted fillets hot, topped with the onion mixture from in the roasting pan.

The original recipe for these sensational steaks can be found here.

Cream Puff Cake

Ingredients

  • 1 cup water
  • 1/2 cup (one stick) butter
  • 1 cup flour
  • 4 eggs
  • 1 block (8 ounces) cream cheese, softened
  • 2-3/4 cups milk
  • 3 packages (3.4 ounces each) vanilla pudding mix
  • 1 container (8 ounces) whipped topping, thawed

Instructions

  1. Preheat oven to 400 degrees and grease a 9-by-13-inch baking dish with butter.
  2. In a medium saucepan, bring water and butter to a boil.
  3. Add the flour all at once and stir until a smooth ball forms, and continue mixing until smooth and shiny.
  4. Remove the mixture from heat and let stand for 5 minutes.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Transfer dough to the prepared baking dish and spread evenly over the bottom.
  7. Bake for 25 minutes or until puffed and golden brown.
  8. Remove from oven and allow the crust to cool completely.
  9. In a large bowl, beat the cream cheese, milk and pudding mixes until smooth.
  10. Spread over the cooled crust and refrigerate for at least 30 minutes.
  11. Spread whipped topping over pudding mixture.
  12. Return to the refrigerator and chill until ready to serve.

Sesame Chicken

Ingredients

Chicken:

  • 1-1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 large eggs
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • Oil for frying (I used a combination of olive, vegetable and sesame)

Sauce:

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1/4 cup honey
  • 1/3 cup soy sauce
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons cornstarch
  • 2 tablespoons sesame seeds

Instructions

  1. Beat the eggs in a bowl.
  2. Place the flour, 1/2 cup of cornstarch, salt and pepper in a shallow bowl or on a plate, and stir to combine.
  3. Dredge each piece of chicken in the eggs, then in the flour mixture. Repeat the process with all of the chicken.
  4. Heat enough oil (at least 2 inches deep) to fry the chicken in a deep pan or wok to 350 degrees.
  5. Add 10-12 pieces of chicken to the oil at a time, and cook for about 5-7 minutes (depending on size of pieces) or until crispy and golden brown. Repeat the process with the remaining chicken.
  6. Drain the chicken and transfer to a plate covered with paper towels
  7. In a medium bowl or glass measuring cup, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornstarch, whisking until smooth.
  8. Heat the tablespoon of olive oil in a large pan over medium heat.
  9. Add the garlic to the oil and cook for 30 seconds.
  10. Stir in the honey sauce mixture and bring to a simmer, cooking for about 5 minutes, or until just thickened.
  11. Add the fried chicken pieces to the sauce, toss to coat, and cook on low for a couple minutes to heat through.
  12. Serve over cooked rice and sprinkle with sesame seeds.

The original recipe for this sensational sesame chicken can be found here.

Cream Cheese Stuffed Everything Chicken

Ingredients

  • 4 medium chicken breasts
  • 1 block (8 ounces) cream cheese, softened
  • 1 small onion, finely diced
  • 1 tablespoon minced garlic
  • 1/3-1/2 cup everything but the bagel seasoning

Instructions

  1. Preheat oven to 400 degrees and line a 9-by-13-inch baking ban with aluminum foil or parchment paper.
  2. In a small bowl, combine the cream cheese, onion and garlic, mixing until well combined.
  3. Cut a slit horizontally in each chicken breast to create a pocket for the filling.
  4. Stuff each chicken breast with one quarter of the filling; secure the chicken breasts closed with a toothpick if needed.
  5. Spread the everything but the bagel seasoning onto a large plate.
  6. Roll the chicken in the everything but the bagel seasoning, coating all sides.
  7. Place the chicken breasts in the baking dish.
  8. Bake in the preheated oven for 30-40 minutes (depending on size/thickness of chicken breasts), until internal temperature reaches 165 degrees.
  9. Remove from oven and serve immediately.

The original recipe for these tasty stuffed chicken breasts can be found here.