RECIPES
Crisp n’ Go
TM
@mychefman
Recipes
4 Croque Monsieur Egg Bites
6 Chicken Satay Wings
8 Buffalo Chicken Dip
10 Chorizo-Roasted Brussels Sprouts
12 Beet Salad with Raspberry Vinaigrette
14 B L T Fries
16 Italian Stuffed Peppers
18 Dill Pickle Wings
20 Mexican Street Corn Dip
22 Open-Face Turkey-Brie Sandwiches
24 Honey Sriracha Salmon
26 Simple Braised Chicken Thighs
28 Creole Chicken Breasts
30 Strip Steak with Roasted Potatoes
32 Slow-Roasted Pork Chops with Plums
34 Cinnamon Sugar «Doughnuts»
36 Indoor S’mores
38 Cookies & Cream Cupcakes
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2 3
Croque Monsieur Egg Bites
Inspired by the iconic French sandwich, these make-ahead egg bites are a fabulous
grab-and-go breakfast. They can be reheated on Air Fry for about 5 minutes (or in
the microwave). Substitute Swiss or your favorite cheese if you can’t nd Gruyere.
Tools
• 6 silicone baking cups
Ingredients
• 4 large eggs
•
1
/
4
tsp kosher salt
•
1
/
8
tsp freshly ground
white pepper
•
1
/
8
tsp ground nutmeg
• 2 oz deli ham (3 to 4
slices), chopped into
1
/
2
inch pieces
•
1
/
4
cup shredded Gruyere
cheese, more for topping
• Nonaerosol
cooking spray
1. In a medium bowl, whisk eggs, salt, pepper, and
nutmeg.
2. Fold in ham and
1
/
4
cup shredded cheese.
3. Place 6 silicone baking cups on the air fryer rack
in the glass cooking bowl and lightly spray with
nonaerosol cooking spray.
4. Evenly distribute the egg mixture among
the baking cups. Sprinkle the tops with more
shredded cheese.
5. Place the cooking top on the glass bowl and set
to SLOW at 300°F for 35 minutes.
6. When time is up, the eggs will be cooked through
and lightly golden on top. Let them rest in the
bowl with the cooking top still on for 5 minutes.
7. Remove the egg bites from the air fryer and let
cool slightly before gently removing them from
their baking cups.
ACTIVE TIME: 10 MIN TOTAL TIME: 50 MIN SERVINGS: 3
4 5
Chicken Satay Wings
This version of the much-loved Indonesian chicken skewers skips the skewers for
easier prep. Depending on your peanut butter, the sauce may need more or less
thinning; add water 1 Tbsp at a time until it reaches your desired consistency.
ACTIVE TIME: 10 MIN TOTAL TIME: 30 MIN SERVINGS: 4 TO 6
Ingredients
For the wings:
•
1
/
2
tsp kosher salt
•
1
/
4
tsp garlic powder
•
1
/
4
tsp ginger powder
•
1
/
4
tsp chili powder
•
1
/
2
tsp curry powder
• 1
1
/
2
lb chicken wings,
drums and ats separated
For the sauce:
•
1
/
4
cup natural smooth
peanut butter
• 2 tsp rice wine vinegar
• 2
1
/
2
tsp soy sauce
• 2 tsp honey
• 1 tsp fresh lime juice, from
about
1
/
2
lime
• 1 tsp sriracha
• Lime wedges, for serving
• Chopped peanuts,
for serving (optional)
1. In a small bowl, combine the salt and spices.
2. Season the wings all over with spice rub and
transfer to the air fryer rack in the glass
cooking bowl.
3. Place the cooking top on the bowl and set to
AIR FRY at 425°F for 25 minutes.
4. Halfway through cooking time, the FLIP alert
will illuminate. Carefully remove the cooking top
from the bowl and toss the wings. Return the top
to the bowl and continue cooking.
5. Meanwhile, in a small bowl, combine the peanut
butter, rice wine vinegar, soy sauce, honey, lime
juice, and sriracha. Stir in warm water, 1 Tbsp at a
time, until the sauce is at a consistency where it
slowly drips from the spoon.
6. When cooking time is up, the wings will be nicely
golden and cooked through. Carefully remove
the cooking top from the bowl and set on a heat-
safe surface.
7. Serve the wings with sauce and lime wedges
on the side, sprinkled with chopped peanuts,
if desired.
6 7
Buffalo Chicken Dip
A crowd-pleasing party dip that you can cook, serve, and store (if there are any
leftovers!) all in the glass cooking bowl.
Ingredients
• 1 rotisserie chicken
• 3 8-oz packages cream
cheese
• 1 cup hot sauce (such as
Frank’s Red Hot)
• 8 oz crumbled blue
cheese, divided
• 1 cup Mexican blend
shredded cheese, divided
• 2 tsp garlic powder
• 2 tsp onion powder
• Tortilla chips, pita chips,
or crostini for serving
• Celery and carrot sticks,
for serving
1. Remove the skin and bones from the chicken
and shred the meat into bite-size pieces.
2. Remove and set aside the air fryer rack. Put the
chicken, cream cheese, 4 oz of the blue cheese,
1
/
2
cup of the shredded cheese, garlic powder,
and onion powder in the cooking bowl.
3. Place the cooking top on the glass bowl and set
to SLOW at 300°F for 35 minutes. Press START.
4. When time is up, the cream cheese will be
completely soft and everything else heated
through.
5. Carefully remove the cooking top and set on a
heat-safe surface.
6. Stir the cream cheese into the chicken mixture
until well mixed.
7. Spread in an even layer and sprinkle with the
remaining cheeses.
8. Set the cooking top back on the bowl and
set the unit to BROIL at 450°F for 5 minutes.
Press START.
9. Broil until the cheese is golden brown and
bubbly.
10. Carefully remove the top and serve right from
the glass bowl with your choice of dippers.
ACTIVE TIME: 10 MIN TOTAL TIME: 45 MIN SERVINGS: 10 TO 12
8 9
Chorizo-Roasted Brussels Sprouts
Air fryers are the best thing to ever happen to Brussels sprouts. The sprouts cook up
beautifully tender, with toasty edges and crisp outer leaves. The addition of smoky
Spanish chorizo takes this side dish right over the top.
Ingredients
• 10 oz Brussels sprouts,
ends trimmed, halved
lengthwise
• 2 links cured chorizo, cut
into
1
/
4
-inch-thick slices
• 2 tsp vegetable oil
• 1 tsp kosher salt
•
1
/
4
tsp freshly ground
pepper
•
1
/
4
tsp garlic powder
•
1
/
4
tsp onion powder
•
1
/
4
tsp chili powder
• 2 tsp honey, plus more
for nishing
• 1 tsp cider vinegar
1. In a medium bowl, toss the Brussels sprouts
and chorizo with the oil, salt, and spices until
well coated.
2. Set the rack in the glass air fryer bowl and add the
sprouts and chorizo to the rack.
3. Place the cooking top on the glass bowl and set
to AIR FRY at 375°F for 16 minutes.
4. Halfway through cooking, the FLIP alert will
illuminate. Remove the top, place on a heat-safe
surface, and toss the sprouts and chorizo. Return
the top and continue to cook.
5. Meanwhile, in the same medium bowl, whisk
together the honey and cider vinegar.
6. When time is up, return the sprouts and chorizo
to the medium bowl and toss with the dressing.
7. Serve on a platter, drizzled with a little more
honey.
ACTIVE TIME: 25 MIN TOTAL TIME: 25 MIN SERVINGS: 4
10 11
Beets and goat cheese are one of those culinary-soulmate pairings. But the addition
of this bright raspberry vinaigrette will make you realize there was something
missing all along. You can cook the beets a day ahead but the dressing is best when
made and served just before serving.
Tools
Blender or food processor
Ingredients
• 3 large beets (about
1
1
/
2
lb), ends trimmed,
peeled, and cut into
1-inch-thick wedges
• 1 Tbsp vegetable oil
• 2 tsp kosher salt, more
to taste
•
1
/
2
tsp freshly ground
black pepper, more
to taste
• 1 pint fresh raspberries
• 2 tsp honey
• 1 Tbsp red wine vinegar
• 1 Tbsp olive oil
• 1 large shallot, sliced
• 2 cups baby arugula
• Crumbled goat cheese,
for serving
1. In a large bowl, toss the beets with vegetable
oil, 2 tsp salt, and
1
/
2
tsp pepper.
2. Transfer to the air fryer rack in the glass cooking
bowl and spread in an even layer.
3. Set the unit to SLOW at 350°F for 1 hour.
Press START.
4. When time is up, the beets should be fork
tender but not falling apart.
5. Remove the cooking top and let the beets cool
completely in the cooking bowl, about
30 minutes.
6. Snap the storage lid onto the bowl, then
refrigerate until the beets are cold (about
1 hour) or overnight.
7. In a blender or small food processor, combine
the raspberries, honey, red wine vinegar, olive
oil, and about 1 Tbsp of the sliced shallots.
Blend until smooth, then set aside.
8. In a large bowl, toss the beets with the rest of
the shallots, and the arugula. Add 2 to 3 Tbsp
of the dressing and season to taste with salt
and pepper. Toss again.
9. Crumble goat cheese on top and serve with
remaining dressing on the side.
10. If you have leftover dressing, store it in an
airtight container for up to one week.
ACTIVE TIME: 10 MIN TOTAL TIME: 2 HR 40 MIN SERVINGS: 4
Beet Salad with Raspberry Vinaigrette
12 13
BLT Fries
Your sandwich and side in one bite! To make the fries really indulgent, toss them
with the bacon fat left at the bottom of the bowl before cooking.
Ingredients
• 4 slices bacon
• 1 lb frozen straight-cut
fries
• 1 cup nely shredded
cheddar cheese
•
1
/
4
cup mayonnaise
• 1 Tbsp fresh lemon juice
•
1
/
4
tsp garlic powder
•
1
/
4
tsp chili powder
• Shredded lettuce, for
serving
• Diced tomato, for serving
1. Lay the bacon at on the rack in the air fryer bowl
and place the cooking top on the glass bowl.
2. Set the air fryer to BAKE at 450°F for
15 minutes.
3. When time is up, the bacon should be nicely
browned. Remove the cooking top and carefully
transfer bacon to a plate to cool.
4. Add the fries to the rack in the cooking bowl and
return the top to the bowl.
5. Set the air fryer to AIR FRY at 400°F and cook fries
for 18 minutes.
6. Halfway through, when the FLIP indicator
illuminates, remove the cooking top and gently
toss the fries.
7. Continue to cook until the fries are golden and
crispy (if needed, add a couple minutes more to
the timer).
8. Remove the cooking top, sprinkle cheese on the
fries and crumble the bacon over the cheese.
9. Place the top back on the bowl, and let the residual
heat gently melt the cheese.
10. Meanwhile, in a small bowl, stir together the
mayonnaise, lemon juice, garlic powder, and
chili powder.
11. When cheese is melted, remove the cooking
top from the bowl and top fries with lettuce and
tomato. Serve inside the air fryer bowl with the
dipping sauce on the side or drizzled over top.
ACTIVE TIME: 10 MIN TOTAL TIME: 45 MIN SERVINGS: 4 TO 6
14 15
Italian Stuffed Peppers
This homey Italian-American dinner favorite is usually made with green peppers,
but if you prefer, you can substitute red or yellow.
Ingredients
• 2 green bell peppers,
halved lengthwise, ribs
and seeds removed
• 2 tsp canola oil
• 2 tsp kosher salt
• 1
1
/
2
cups sweet or spicy
Italian sausage, cooked
and crumbled
• 1 cup cooked white rice
•
1
/
2
cup shredded
mozzarella cheese, plus
more for topping
• 1 tsp Italian seasoning
•
1
/
2
cup plus 2 Tbsp
marinara sauce
• Chopped fresh parsley,
for serving
1. In a medium bowl, toss the peppers with the
oil and salt.
2. Put the peppers cut sides up on the air fryer
rack in the glass cooking bowl.
3. Place the cooking lid on the bowl and set to
BAKE at 350°F for 20 minutes. Press START.
4. While the peppers cook, in the medium bowl,
combine the sausage, rice, cheese, Italian
seasoning, and 2 Tbsp marinara sauce. Mix well.
5. When the time is up on the peppers, carefully
remove the cooking top and set on a heat-safe
surface.
6. Divide the sausage lling among the pepper
halves, mounding it in the cavities.
7. Top the peppers with the remaining marinara
sauce and sprinkle each with a little more
mozzarella.
8. Place the cooking top back on the bowl and set
the unit to BAKE at 350°F for 25 minutes.
Press START.
9. When time is up, lling will be heated through
and the cheese melted and golden brown.
Carefully remove the cooking top and set on a
heat-safe surface.
10. Transfer peppers to a serving plate, sprinkle
with chopped parsley, and serve hot.
ACTIVE TIME: 15 MIN TOTAL TIME: 1 HR SERVINGS: 4
16 17
Dill Pickle Wings
Why labor to boil up a brine for your chicken wings when you probably have the
perfect ready-made one in your fridge? Pickle juice is a solution of salt, acid and
spices—in other words, all the elements of a great brine. Just drop the wings in a
bowl of it and let it do the work.
Supplies
• Zip-seal bag or large bowl
Ingredients
• 1 lb chicken wings, drums
and ats separated
(about 6-7 pieces)
• 2 cups kosher dill pickle
juice (from a jar of at least
32 oz)
•
1
/
4
tsp kosher salt
•
1
/
4
tsp freshly ground
black pepper
•
1
/
2
tsp garlic powder
•
1
/
2
tsp onion powder
•
1
/
4
tsp dried dill
• Fresh dill for garnish,
optional
• Sliced pickles for garnish,
optional
1. Place the wings and pickle juice in a large zip-seal
bag or bowl so the wings are almost completely
submerged. Seal tightly and refrigerate for
24 hours.
2. Transfer the wings to a tray and pat them
thoroughly dry with paper towels.
3. In a small bowl, combine the salt, pepper, garlic
powder, onion powder, and dried dill.
4. Season the wings with the spice mixture and toss
to coat.
5. Add wings to the air fryer rack in the glass cooking
bowl, arranging in a single layer. Place the cooking
top on the bowl.
6. Set the unit to AIR FRY at 425°F for 22 minutes.
Press START.
7. Halfway through cooking, the FLIP alert will
illuminate. Carefully remove the cooking top,
ip the wings, and return the top to the bowl to
continue cooking.
8. When time is up, the wings should be a deep
golden-brown color. If needed, add another
2 to 3 minutes to the timer.
9. Transfer the wings to a platter. Garnish with sprigs
of fresh dill and sliced pickles, if desired, and serve.
ACTIVE TIME: 24 HR 35MIN TOTAL TIME: 35 MIN SERVINGS: 2 TO 3
18 19
Mexican Street Corn Dip
This hot dip’s avors are inspired by elotes, Mexican roasted corn smothered in
cheese, lime, and spices. But it’s much easier to prepare and serve, all in one glass
bowl base!
Ingredients
• 3 8-oz packages cream
cheese
• 2 15.25-oz cans whole-
kernel corn, drained
• 1
1
/
2
cups shredded
Mexican cheese blend,
divided
• 1 4-oz can diced green
chiles
• 1 tsp fresh lime juice, from
about 1 lime
• 1 Tbsp agave syrup or
honey
• 1
1
/
2
tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• Chopped fresh cilantro,
for serving
• Tortilla, pita, or plantain
chips, for serving
1. Remove the air fryer rack and add the cream
cheese, corn, 1 cup of the shredded cheese,
chiles, lime juice, agave, and spices to the glass
cooking bowl.
2. Place the cooking top on the bowl and set to
SLOW function at 300°F for 1 hour. Press START.
3. When time is up, the cream cheese will be
completely soft and all the ingredients heated
through. Carefully remove the cooking top and
set on a heat-safe surface.
4. Stir the dip until all the ingredients are well-
incorporated.
5. Smooth the top of the dip and sprinkle with the
remaining
1
/
2
cup shredded cheese.
6. Place the cooking top back on the bowl and set to
Broil at 450°F for 5 minutes.
7. Broil until cheese is nicely golden brown.
8. Carefully remove the cooking top from the bowl
and set on a heat-safe surface.
9. Sprinkle the dip with chopped cilantro and serve
right from the bowl with your choice of chips.
ACTIVE TIME: 5 MIN TOTAL TIME: 1 HR 10 MIN SERVINGS: 10 TO 12
20 21
Open-Face Turkey-Brie Sandwiches
Thanksgiving-inspired avors elevate this simple turkey melt to a hearty,
comforting dinner. If you don’t have fresh thyme or rosemary, substitute a pinch
of poultry seasoning.
Ingredients
• 2 1-inch-thick slices
sourdough bread
• 1 Tbsp cranberry sauce
• 1 Tbsp mayonnaise
•
1
/
2
tsp nely chopped
fresh rosemary
•
1
/
4
tsp nely chopped
fresh thyme
• Kosher salt
• 4 to 6 slices oven-roasted
turkey (from the deli
counter)
• 4 to 6 slices brie, about
1
/
4
inch thick
1. Place the bread on the air fryer rack in the glass
cooking bowl. Set the cooking top on the bowl.
2. Set the unit to BROIL at 425°F for 5 minutes.
Press START.
3. Meanwhile, in a small bowl, combine the
cranberry sauce, mayonnaise, herbs, and a pinch
of salt.
4. Carefully transfer the toasted bread to a clean
work surface.
5. Spread the cranberry mayonnaise on the bread,
then layer 2 to 3 slices of turkey on each piece.
6. Top each sandwich with 2 to 3 slices of Brie and
return to the air fryer.
7. Place the cooking top back on the bowl and set to
BROIL at 425°F for 2 minutes. Press START.
8. Broil until brie is just melted and gooey (you may
want to add 1 more minute).
9. Remove the sandwiches from the air fryer and
top with fresh thyme sprigs if desired.
ACTIVE TIME: 15 MIN TOTAL TIME: 15 MIN SERVINGS: 2
22 23
Honey Sriracha Salmon
Need a fast idea for cooking your favorite sh? This simple stir-together glaze is
super fast and if you’re a fan of Asian avors, you may have all of the ingredients in
your pantry already.
Tools
• Whisk
• Pastry brush
Ingredients
• 4 tsp sriracha
• 1 Tbsp honey
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tsp rice wine vinegar
• 2 6-oz skinless salmon
llets
• 1 tsp kosher salt
• Lime wedges, for serving
1. In a small bowl, whisk the sriracha, honey, garlic
and ginger pastes, and vinegar. Reserve 1 Tbsp in a
smaller bowl and set aside.
2. Season the salmon llets with the salt and place
them on the air fryer rack in the glass cooking bowl.
3. Brush the tops of the llets with about half of the
larger amount of honey-sriracha glaze.
4. Place the cooking top on the glass bowl and set to
AIR FRY at 400°F for 9 minutes.
5. Halfway through cooking, remove the cooking top
and brush the tops of the salmon with the remaining
glaze (keep reserved the 1 Tbsp you set aside earlier
in the smaller bowl). Do NOT ip the salmon. Return
the cooking top to the bowl. Note: The FLIP alert will
not trigger, so you’ll need to set a separate timer.
6. When time is up, the salmon will be golden on top
and slightly charred in some spots. Remove the
cooking top and set it on a heat-safe surface. Check
the temperature of the salmon with an instant-read
thermometer—it should read at least 125°F in the
center. If you prefer more well-done salmon with
deeper browning, you can add up to 3 minutes more
cooking time.
7. Transfer the salmon llets to a serving dish or
platter. Using a clean brush, brush the tops of the
salmon with the reserved 1 Tbsp of glaze. (if you
only have one brush, wash it thoroughly before
using again.)
8. Let the salmon rest for 5 minutes, then serve with
fresh lime wedges.
ACTIVE TIME: 10 MIN TOTAL TIME: 25 MIN SERVINGS: 2
24 25
Simple Braised Chicken Thighs
Broiling before braising helps give the skin a golden-brown color, but unlike
traditional slow cookers, the Crisp n’ Go will continue to brown and crisp the skin
during the braising process.
Ingredients
• 2 tsp kosher salt
•
1
/
4
tsp freshly ground
black pepper
•
1
/
4
tsp ground thyme
•
1
/
4
tsp onion powder
•
1
/
4
tsp garlic powder
• 4 bone-in, skin-on
chicken thighs
• 2 cups low-sodium
chicken broth
• Chopped fresh rosemary
or thyme, for serving
(optional)
1. In a small bowl, combine the salt and spices.
2. Pat the chicken thighs dry and season both
sides with the spice rub.
3. Place the thighs in the glass cooking bowl (do
not use the air fryer rack) and set the cooking
top on the bowl.
4. Set the air fryer to BROIL at 450°F for 10
minutes. Press START.
5. Broil the thighs until the skin is just golden.
Ignore the FLIP alert when it illuminates.
6. Carefully remove the top from the cooking bowl
and add the broth.
7. Place the top back on the bowl and set to SLOW
at 325°F for 120 minutes.
8. Braise the thighs until the skin is golden brown
and crispy and the internal temperature of the
thighs reaches at least 165°F.
9. Remove the top from the bowl and set on a
heat-safe surface. Transfer the thighs to a plate
and lightly tent with foil to keep warm.
10. If you’d like to serve the chicken with pan juices,
transfer the juice from the glass bowl to a small
saucepan, set over medium-high heat on the
stovetop. Bring to a boil and cook at a rolling
boil until the juices are reduced by half.
11. Sprinkle the thighs with fresh herbs, if desired,
and serve.
ACTIVE TIME: 15 MIN TOTAL TIME: 2HR 15 MIN SERVINGS: 4
26 27
Creole Chicken Breasts
Chicken breasts, boring? Not when they’re seasoned with this garlicky, herby Creole
spice rub with just a touch of heat (or more if you like it hot). This recipe makes more
rub than you need but you can store the leftover in an airtight container in a cool,
dark place for up to one year. It’s delicious on plenty more than just chicken!
Ingredients
For the Creole seasoning:
• 2 Tbsp paprika
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp oregano
• 1 Tbsp dried basil
• 1 tsp ground thyme
• 1 Tbsp kosher salt
• 1
1
/
2
tsp freshly ground
black pepper
• 1
1
/
2
tsp white pepper
•
1
/
2
tsp cayenne (adjust
amount for heat
preference)
For the chicken:
• 2 chicken breasts, 6 to 8
oz each and 1 inch thick
1. In a container with an airtight lid, combine all
spices.
2. Pat the chicken breasts dry and season both
sides with 2 tsp of the Creole seasoning (store
the rest for another use).
3. Place the chicken on the air fryer rack in the glass
cooking bowl. Set the cooking top on the bowl.
4. Set the unit to AIR FRY at 400°F for 18 minutes.
5. Halfway through cooking, the FLIP alert will
illuminate. Carefully remove the cooking top
from the bowl, ip the chicken, and return the top
to the bowl.
6. Cook until chicken is golden and at least 155°F in
the center. If needed, add another 2 to 3 minutes
to the timer.
7. Transfer chicken to a plate or cutting board. Let it
rest for 5 minutes before serving.
ACTIVE TIME: 10 MIN TOTAL TIME: 35 MIN SERVINGS: 2
28 29
Strip Steak with Roasted Potatoes
A hearty steakhouse-style dinner becomes super simple when you can cook
everything together in one air fryer. The steak and potatoes are seasoned simply
here but feel free to experiment with a spice rub.
Ingredients
• 1
1
/
2
cups large-diced red
bliss potatoes (from 4 to 5
potatoes)
• 1
1
/
2
tsp canola oil, divided
• Kosher salt and freshly
ground black pepper
• 1 1-inch-thick boneless
strip steak
Timing guide:
How do you like your
steak?
Rare: 15 minutes
Medium-Rare: 18 minutes
Medium: 22 minutes
1. Remove the air fryer rack from the glass
cooking bowl. Add the potatoes, 1 tsp canola
oil,
1
/
2
tsp salt, and
1
/
4
tsp pepper to the bowl
and toss.
2. Place the air fryer rack in the bowl on top of the
potatoes.
3. Lightly coat the steak in
1
/
2
tsp oil and season
with 1 tsp salt and
1
/
4
tsp pepper on both sides.
4. Put the steak on the air fryer rack in the bowl.
5. Place the cooking top on the glass bowl and
set the unit to AIR FRY at 400°F. See at left for
timing, depending on how you like your steak
cooked.
6. Halfway through cooking, the FLIP alert will
illuminate. Carefully remove the cooking top
from the bowl and ip the steak.
7. Place the cooking top back on the bowl and
continue to air fry until steak is browned and
cooked to your desired doneness.
8. Remove the cooking top and set on a heat-safe
surface. Transfer the steak to a cutting board
and let rest while the potatoes nish cooking.
9. Remove the air fryer rack and stir potatoes.
Set the cooking top back on the bowl.
10. Set the unit to AIR FRY at 400°F for 5 minutes.
Press START. Cook until the potatoes are
golden brown.
11. Slice the steak and serve with the potatoes.
ACTIVE TIME: 10 MIN TOTAL TIME: 25-40 MIN SERVINGS: 1 TO 2
30 31
Slow-Roasted Pork Chops with Plums
Slow-roasting these big chops keeps them tender and juicy. They’re delicious
straight from the air fryer but if you’d like a deeper golden-brown crust, heat about
2 tsp oil in a skillet over medium-high heat, then sear the roasted chops for 1 to 2
minutes per side before slicing.
Ingredients
• Kosher salt
•
1
/
2
tsp freshly ground
black pepper
•
1
/
2
tsp garlic powder
•
1
/
2
tsp mustard powder
• 2 bone-in pork chops,
about 2 inches thick
• 4 plums, seeds removed
and cut into wedges
• 1 tsp canola oil (more if
searing the chops)
• 1 Tbsp olive oil
• 2 tsp balsamic vinegar
• 1 tsp honey
•
1
/
4
cup chopped parsley
• Cracked black pepper for
nishing
• Toasted walnuts for
topping (optional)
1. In a small bowl, mix 1 Tbsp salt, pepper, garlic
powder, and mustard powder. Season and pat the
spice rub in to all sides of the pork chops.
2. Place the chops on the air fryer rack in the glass
cooking bowl and set the cooking top on the bowl.
3. Set the unit to SLOW at 325°F for 50 minutes (for
medium) to 60 minutes ( for well-done).
4. When time is up, remove the cooking top
and check the temperature. An instant-read
thermometer should read at least 145°F in the
thickest part of the chop. Transfer the chops to a
plate and let rest.
5. In a medium bowl, toss the plums with the canola
oil and
1
/
4
tsp salt, then add to the cooking bowl.
6. Put the cooking top on the bowl and set the unit
to BROIL at 450°F for 10 minutes. Press STA RT.
7. When the FLIP alert illuminates halfway through
cooking time, toss the plums. Return the top to
the bowl and continue cooking.
8. Meanwhile, in the same medium bowl used for the
plums, whisk the olive oil, balsamic vinegar, and
honey until incorporated.
9. When time is up on the plums, they will be soft
and slightly charred in some spots. Transfer them
to the bowl of dressing along with the parsley and
walnuts, and toss.
10. Cut chops off the bone and slice. Serve with the
plums on the side.
ACTIVE TIME: 20 MIN TOTAL TIME: 1 HR 30 MIN SERVINGS: 2
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Cinnamon Sugar “Doughnuts”
Thanks to canned biscuit dough, you can have fresh, warm doughnuts on the
breakfast table in 20 minutes. If you like, you can cook the leftover “doughnut holes”
for about 2 to 3 minutes at 350°F (there will be enough butter and cinnamon-sugar
for coating them).
Supplies
• 1-inch round cookie or
biscuit cutter
• Pastry brush
Ingredients
• 3 Tbsp granulated sugar
• 1 Tbsp cinnamon
• 1 can (8-count) extra-
large aky biscuits, such
as Pillsbury Grands
• 3 Tbsp unsalted butter,
melted
1. In a large bowl, combine sugar and cinnamon;
set aside.
2. On a at surface, use a 1-inch round cookie cutter
to cut out holes in the center of the biscuits.
3. Place 4 biscuits on the air fryer rack in the cooking
bowl and set the cooking top on it. Set the unit to
AIR FRY at 350°F for 5 minutes. Press START.
4. After 2
1
/
2
minutes, remove the top from the bowl
and carefully ip the doughnuts. (Note: The total
cook time is too short to trigger the FLIP alert, so
you’ll need to set a timer for 2
1
/
2
minutes.) Return
the top to the bowl.
5. When time is up, doughnuts will be puffed and
golden-brown all over.
6. Remove the cooking top and set it on a heat-safe
surface. Transfer the doughnuts to a plate.
7. Place the remaining four biscuits in the cooking
bowl and set the lid on top. Set the unit to AIR FRY
at 350°F for 4 minutes. Press START.
8. After 2 minutes,ip the doughnuts and return the
top to continue cooking.
9. Meanwhile, brush the rst batch of doughnuts all
over with butter and toss in the cinnamon-sugar
mixture.
10. When the second batch of doughnuts are cooked,
repeat the brushing with butter and toss in
cinnamon-sugar. Serve the doughnuts warm.
ACTIVE TIME: 20 MIN TOTAL TIME: 20 MIN YIELD: 8 DOUGHNUTS
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Indoor S’mores
Making s’mores in the Crisp n’ Go is not only weatherproof, but you get to watch the
marshmallows toast up to your perfect shade of golden-brown! Feel free to swap in your
favorite chocolate treats, such as peanut butter cups, for the chocolate squares.
Ingredients
• 6 graham crackers,
broken in half
• 6 squares milk or dark
chocolate
• 6 marshmallows
1. Place 6 graham cracker halves on the air
fryer rack in the glass cooking bowl and top
each cracker with a piece of chocolate and a
marshmallow.
2. Place the cooking top on the glass bowl and set
the unit to BROIL at 450°F for 4 minutes. Press
START.
3. Keep a close watch as the marshmallows brown
and cook only until they reach your preferred
shade, 1 to 4 minutes. Keep an eye on the
chocolate as well, making sure it’s not scorching.
4. Remove the cooking top from the bowl and set
on a heat-safe surface.
5. Carefully remove the s’mores from the air fryer,
then top with the remaining graham cracker
halves and enjoy!
ACTIVE TIME: 5 MIN TOTAL TIME: 5 MIN SERVINGS: 6
36 37
Cookies & Cream Cupcakes
If you’re a fan of cookies and cream ice cream, you’ll love these avors in cupcake
form. Putting a whole chocolate sandwich cookie at the base of the cupcake liner
makes an irresistible, crunchy crust.
Tools
• 6 silicone or paper
mun cups
• Hand or stand mixer
• Pastry bag (optional)
Ingredients
Cupcakes
•
1
/
4
cup all-purpose our
•
1
/
4
tsp baking powder
• Small pinch table salt
• 2 chocolate sandwich
cookies, cream removed,
crushed
• 2 Tbsp unsalted butter,
softened at room
temperature
• 2 Tbsp granulated sugar
• 1 large egg
•
1
/
2
tsp vanilla extract
• 2 Tbsp whole milk
• 6 whole chocolate
sandwich cookies, more for
garnish if desired
• Cookies & Cream Frosting
(see opposite page)
Cookies & Cream Frosting
•
1
/
4
cup unsalted butter, at
room temperature
•
1
/
2
cup confectioner’s sugar
• 1 Tbsp heavy cream or milk
• 1 to 2 tsp crushed cookies
(reserved from cupcake
recipe)
1. In a small bowl, whisk the our, baking powder,
and salt.
2. Set aside 1 to 2 tsp of the crushed cookies for the
frosting. Add the rest to the our mixture and
mix well.
3. Using a stand mixer or hand mixer, beat the butter
and granulated sugar on medium speed until
creamy and uffy, 1 to 2 minutes.
4. With the mixer running, add the egg, then vanilla,
and beat until combined.
5. With the mixer running, slowly add the dry
ingredients and then the milk. Stop the mixer
and scrape down the sides of the bowl, if needed.
Batter should be smooth.
6. Arrange 6 silicone or paper baking cups on the air
fryer rack in the cooking bowl. Place one whole
cookie in the bottom of each cup
7. Divide batter evenly among the cups. Set the
cooking top on the bowl.
8. Set the air fryer to BAKE at 300°F for 15 minutes,
then press START.
9. When time is up, a toothpick inserted in the center
of one cupcake should come out clean.
10. Carefully transfer cupcakes to a wire rack and let
cool completely. Meanwhile, make the frosting
(see opposite page).
11. When cupcakes are completely cool, pipe or
spread the frosting onto the cooled cupcakes.
Decorate with additional cookies, if desired, and
serve.
ACTIVE TIME: 30 MIN TOTAL TIME: 2 HR 30 MIN YIELD: 6 CUPCAKES
1. Make the frosting: In a small bowl, beat the butter
with a hand mixer or whisk until uffy.
2. Gradually add confectioner’s sugar, making sure it
is well incorporated after each addition.
3. Beat in the cream or milk. Finally, add the reserved
crushed cookies and mix until just combined.
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