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    Lovin' Your Air Fryer: 100+ Fast & Easy Recipes for Mornin' to Late-Night Munchin'
    Lovin' Your Air Fryer: 100+ Fast & Easy Recipes for Mornin' to Late-Night Munchin'
    Lovin' Your Air Fryer: 100+ Fast & Easy Recipes for Mornin' to Late-Night Munchin'
    Ebook283 pages1 hour

    Lovin' Your Air Fryer: 100+ Fast & Easy Recipes for Mornin' to Late-Night Munchin'

    By Eric Theiss

    ()

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    About this ebook

    Love is in the air...fryer!

    Discover the HEALTHIER CRUNCH by frying with air instead of oil! All of the fun with MUCH less of the guilt.

    Chef Eric Theiss will help you get more out of your Air Fryer! Try over 110 new and easy recipes all “pounded with flavor!” Included are such restaurant favorites as Cider House Wings, Sweet & Sour Meatballs, Fried Nacho Cheese Balls, and Stuffed Mushrooms, along with fresh new ideas from breakfast to dessert. Try loads of main dish meals using easy-to-find and time-saving ingredients.

    Enjoy the Apple Dutch Baby, Blue Cheese Stuffed Shrimp, Steak Parmesan, and Spicy Spatchcock Chicken. Oh, and don't forget Air Fried S'mores! Eric also includes loads of tips and tricks to help you LOVE your Air Fryer even more.

    Chef Eric Theiss was trained by the best in the culinary world and today is known for his inventive cooking techniques like “Toss and Go!,” for his state-of-the-art cooking products, and for his fun and easy twists on ingredients. Eric is a bestselling cookbook author and beloved on-air celebrity chef. Named “America’s Favorite TV Chef,” be sure to watch him on your favorite outlet—Facebook, YouTube, and most cable networks.
    LanguageEnglish
    PublisherPost Hill Press
    Release dateMar 15, 2022
    ISBN9781637583296
    Lovin' Your Air Fryer: 100+ Fast & Easy Recipes for Mornin' to Late-Night Munchin'
    Author

    Eric Theiss

    Today, Eric Theiss is known for his inventive cooking and creative flair as America’s favorite TV host and chef and a top-selling cookbook author. Seen regularly as the Copper Chef, Eric also hosts several other award-winning infomercials featuring new and innovative PowerXL products. However, Eric’s love of cooking began as a child in New Jersey in his Italian mother’s kitchen. Under her guidance he began a life of culinary exploration. In his twenties his love of food, wine, and fine dining led him to work in numerous restaurant kitchens, leading him to more formal training at The Culinary Renaissance under the acclaimed chef, Frank Falcinelli. In 1997, Eric went on to create his own fine dining restaurant and bar, Meritage, in Pennsylvania. Meritage earned rave reviews from diners and prominent Philadelphia food critics. There his restaurant dream was realized. Always loving to roam Meritage’s tables and speak with diners, Eric discovered that home cooks shared his love of cooking but help was needed to make home cooking more simple and accessible. There his interest in kitchen product innovation began, and Eric began working with kitchen brands and retailers. For the past 15 years, Eric has appeared on TV shopping networks, broadcast and cable TV showcasing both his own collections of kitchen equipment and cookbooks as well as others’ and even assisting celebrity chefs in the development and marketing of their brands. Eric has written numerous cookbooks selling over 500k books, including Toss & Go!, a series of cookbooks focused on easy, time-saving cooking from a professional chef who knows the secrets inside and out. Eric currently lives in Pennsylvania with his brilliant wife Jessica and two teenage sons Cameron and Maxwell. Their cats PoePoe, Whitman, and Ginger are adored by all!

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      Book preview

      Lovin' Your Air Fryer - Eric Theiss

      APPLE-WALNUT DUTCH BABY

      SERVES 4 TO 6

      INGREDIENTS

         Cooking spray

      4 tablespoons butter

      3 tablespoons brown sugar

      2 medium apples, diced

      ½ cup chopped walnuts

      ¾ cup flour

      2 tablespoons granulated sugar, divided

      ¼ teaspoon baking powder

      ½ teaspoon salt

      ¼ + ⅛ teaspoon cinnamon

      ⅛ teaspoon nutmeg

      4 eggs, beaten

      ¾ cup milk

         Whipped cream for serving (optional)

      DIRECTIONS

      1  Spray a deep 9-inch nonstick round cake pan, 8×8 -inch deep nonstick baking pan, or round baking pan that fits into the air fryer with cooking spray.

      2  Melt butter in the pan at 350ºF for 3 minutes. Once the butter is melted, stir in the brown sugar, apples, and walnuts. Using an oven mitt or tongs, carefully remove the pan from the air fryer and set aside.

      3  In a large bowl, combine flour, 1 tablespoon of the granulated sugar, baking powder, salt, the ¼ teaspoon cinnamon, and nutmeg. Add eggs and milk to the dry ingredients and whisk until the batter is smooth.

      4  Pour batter over the apples and walnuts and place the pan back into the air fryer. If using an oven-style model, place the pan on the bottom rack. Cook at 350ºF for 20 minutes.

      5  While the pancake is cooking, combine the remaining 1 tablespoon granulated sugar and ⅛ teaspoon cinnamon; set aside.

      6  At the end of the cooking time, use an oven mitt to remove the pan from the air fryer. Invert the pancake onto a serving plate. Sprinkle the top with the cinnamon-sugar mixture and whipped cream, if using.

      ERIC SAYS: Top this with chocolate syrup and powdered sugar to make a delicious dessert!

      EL DENVER QUICHE

      SERVES 4 TO 6

      INGREDIENTS

      6 eggs

      ¼ cup heavy cream

      ½ cup salsa

      ¼ teaspoon cumin

      2 tablespoons fresh cilantro, chopped

         Salt and pepper

      1 (9-inch) prepared pie crust (in a pan)

      1 pound chorizo, cooked and cooled

      ½ cup chopped green peppers, sautéed and cooled

      ½ cup chopped onion, sautéed and cooled

      1 cup shredded Monterrey jack cheese

      1 cup shredded Manchego cheese

      DIRECTIONS

      1  In a medium bowl, whisk together the eggs, cream, salsa, cumin, cilantro, and salt and pepper to taste. Lay the chorizo, peppers, onions, and cheeses in the crust. Pour egg mixture over the top.

      2  Cook at 325ºF for about 25 to 30 minutes or until eggs are set.

      3  Cool for 10 to 15 minutes before cutting.

      CALIFORNIA BRUNCH TOMATOES

      SERVES 6

      INGREDIENTS

         Cooking spray

      6 medium tomatoes

         Salt and pepper

      1 cup shredded Swiss cheese

      1 cup chopped cooked turkey

      6 eggs

      2 avocados, seeded and diced

      1 cup baby arugula or baby spinach

      1 tablespoon fresh lime juice

      2 tablespoon chopped fresh cilantro

      DIRECTIONS

      1  Spray a 9-inch round baking dish or pan with cooking spray. Cut the tops off the tomatoes and scoop out the seeds. Season inside of tomatoes with salt and pepper and place them in the prepared pan.

      2  Evenly divide the cheese and turkey among the tomatoes. Crack one egg into each tomato. Cook at 325ºF for about 20 to 25 minutes or until eggs are desired doneness.

      3  Using a serving spoon, transfer tomatoes from dish (they will be soft) to plates.

      4  In a medium bowl, combine the diced avocados, arugula, and lime juice. Season with salt and pepper to taste.

      5  Serve tomatoes with arugula mixture, topped with chopped cilantro.

      ERIC SAYS: This makes a great appetizer too. For an added crunch, add crushed tortilla chips or strips.

      HONEY-CINNAMON GRANOLA

      MAKES ABOUT 3 CUPS

      INGREDIENTS

      3 tablespoons butter

      1 tablespoon water

      3 tablespoons honey

      ½ teaspoon vanilla extract

      1 cup whole oats

      ½ cup sweetened coconut flakes

      2 tablespoons raw sunflower seeds

      2 tablespoons raw pumpkin seeds

      ¾ cup chopped pecans or walnuts

      1 tablespoon flax seed

      ½ teaspoon cinnamon

      ½ cup dried cranberries or raisins

      DIRECTIONS

      1  In an 8-inch round baking pan, combine the butter, water, honey, and vanilla extract. Heat at 340ºF until butter is melted, about 4 minutes.

      2  Meanwhile, in a medium bowl, combine the oats, coconut, sunflower seeds, pumpkin seeds, nuts, flax seed, and cinnamon.

      3  Using an oven mitt, remove the melted butter from the air fryer and pour over the oats. Mix well, ensuring that the butter mixing is evenly coating the dry ingredients.

      4  Return the mixture to the pan and cook at 340ºF for 15 minutes, stirring the granola every 5 minutes.

      5  Using an oven mitt, remove granola from air fryer and stir in dried fruit.

      6  Let cool and store in an air-tight container.

      ERIC SAYS: Try this served with vanilla ice cream!

      BREAKFAST SAUSAGE STRATA

      SERVES 4 TO

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