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MAIN COURSES
CORNISH GAME HENS WITH GARLIC & ROSEMARY
1. Rub hens with 1 tbsp. of olive oil. Lightly season hens with salt & pepper. Place 1 lemon
wedge and 1 sprig rosemary in cavity of each hen.
2. In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tbsp. of oil; pour
over hens. Refrigerate hens in the marinade for 1 hour up to 24 hours.
3. Preheat air fryer oven to 350°F. Remove hens from refrigerator and place into air fryer
basket and arrange garlic cloves around hens. Program at 350°F for 25-35 minutes.
4. Transfer hens to a platter, pouring any cavity juices into a medium saucepan. Tent hens
with aluminum foil to keep warm. Transfer juices from the pan and the garlic cloves to
the saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut
hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens.
Garnish with rosemary sprigs, and serve.
CAJUN CHICKEN
1. In a large shallow dish, mix oil, cajun seasoning, italian seasoning, garlic powder, and
lemon pepper. Place chicken in the dish and turn to coat with the mixture. Cover and
refrigerate for 1/2 hour.
2. Preheat air fryer oven to 400°F. Drain chicken, and discard marinade.
3. Place chicken into air fryer oven and program at 400°F for 25-30 minutes.
4. Repeat process until all chicken is cooked.
ASIAN PORK CHOPS
1. Place the soy sauce, brown sugar, garlic, ginger, cumin, and chili paste in a large plastic
zipper bag. Squeeze the bag with your ngers to mix the ingredients thoroughly and dis-
solve the brown sugar, place the pork chops into the marinade, and seal the bag. Allow
to marinate in the refrigerator for 2-3 hours.
2. Remove pork chops from the fridge and let sit in room temperature for 30 minutes.
3. Preheat air fryer oven to 400°F. Remove the pork chops from marinade, and discard
marinade. Shake off excess marinade, and place pork chops into air fryer and program
at 400°F for 12-15 minutes until the meat is no longer pink inside. An instant-read meat
thermometer inserted into the thickest part of a chop should read at least 145°F.
4. Thinner cuts will cook faster. Repeat process until all chops are cooked. Serve with bed of
greens (optional).
4 cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tbsp. olive oil
2 cups vegetable oil
2 tbsp. cajun seasoning
2 tbsp. dried italian seasoning
garlic powder to taste
1 cup soy sauce
1/2 cup brown sugar
2 cloves garlic, crushed
1 tbsp. ground ginger
2 tbsp. lemon pepper
10 skinless, boneless chicken breast halves
(pounded to 1/2 inch thickness)
1 tbsp. ground cumin
1 tbsp. roasted red chili paste
6 (1-inch thick) pork chops
24 cloves garlic
1/3 cup white wine
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary for garnish
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