Air Fryer London Broil

I love my air fryer. I’ve been experimenting with all different recipes. One I’ve done a few times already is London Broil. London Broil roast is like a big lean steak, that’s how I see it. It’s got very little fat. It’s usually about 12 inches long and 2 inches thick. When it’s cooked properly it can come out delicious. It’s a great lean protein. It’s perfect on it’s own, or used in a salad, quesadilla, tacos you name it!

The meat can get a little tough, so you want to try and cook it to a lower temperature and then watch it from there. Give this London Broil a try and you won’t regret it!

Air Fryer London Broil

Ingredients:
1 London broil, 2 lbs
1 T olive oil
1 t garlic powder
1 t onion powder
1 t steak seasoning
1/2 t salt
1/2 t pepper

Directions: Preheat air fryer at 400°. Rub the London broil with the oil and season with above seasonings on both sides. Add the London broil to the Air Fryer rack or basket. (Note: I have an air fryer oven with a rack.)

Cook the mean at 400° for 13-15 minutes flipping half way. Check the temp with an instant read thermometer. 135° for medium rare and 145° for medium to well. Let the mean rest at least 5-7 minutes before slicing. Serve with horseradish sauce if you’d like and your favorite sides. Great for leftovers!

Note:

Baked Lump Crab Dip

This lump crab meat dip is a huge hit at gatherings or just making for the family at home for game day. It’s made with real lump crab meat and is full of delicious flavors. It’s one of my favorite go to recipes!

Give this recipe a try!

Baked Lump Crab Meat Dip

Ingredients:
8 oz lump crab meat
2 green onions, chopped
2 garlic cloves, minced
1/2 T fresh lemon juice
1/4 cup mayonnaise
8 oz cream cheese, softened
1/4 cup Romano cheese, finely grated
2 t dried parsley
salt, sprinkle
pepper, sprinkle
1 cup plain panko breadcrumbs
1/2 T olive oil

Directions: In a medium bowl add in the cream cheese and mash completely with a fork. Next add in the mayo, lump crab meat, green onions, Romano cheese, garlic, lemon and seasoning and mix well until everything is blended.

Add dip into an oven safe bowl. Top the dip with the panko breadcrumbs and drizzle with olive oil.

Bake at 375° for 25-35 minutes until dip is hot and bubbly. Remove from oven and let set for 5 minutes. This dip is great to make ahead of time, just bake about another 10 minutes if the dip is refrigerator cold. Serve the dip with crackers, pita chips, pita bread or veggies!

Lobster Linguine with Crostini

I know I’ve been MIA lately on posting new recipes. I’ve still been working on new recipes just need to get them written out. 2021 has started out great for a few reason but I got a promotion at work early February and I’ve been so busy. I love the new job, I’m really enjoying it a lot. I’m hoping this is just the start of great things to come in 2021, especially after the last year!

Enough about that. Cooking is still my passion. I have so many great recipes to share. Stay tuned for me.

Let’s start out with this one that I’m really excited about. Lobster Linguine! Buttery, rich, and perfect for your next date night!

Lobster Linguine

Ingredients:
4 lobster tails, meat removed (cut into bite size pieces) (reserve shells, no small pieces)
6 T salted butter
1 cup white wine
4 garlic cloves, minced
1/2 small onion, diced
2 T extra virgin olive oil (good quality)
1 T parsley, finely chopped
1/2 t xantham gum
6 oz linguine, cooked a dente
1/4 cup parmesan cheese, freshly grated
salt, to taste
pepper, to taste

Directions: Heat a medium sauté pan on high heat with olive oil. Add in reserved lobster shells. No small pieces. Cook until the shells turn red.

Remove shells and discard. Add in onion and garlic and cook 3 minutes. Next add in the butter and let it melt then add in the wine.


Reduce the heat to low and add in the lobster meat. Let the lobster cook through till white and red in color. Around 4-6 minutes stirring often.

Add in the parsley and xantham gum and mix well. Season with salt and pepper. Add in the cooked linguine and gently toss together. Add in the parmesan cheese. Serve immediately with crostini.

Air Fryer Crostini

Ingridents:
1 small baguette
1/2 T extra virgin olive oil
1 T melted butter
1 garlic clove, minced
2 t fresh parsley, chopped
sprinkle salt & pepper

Directions: Cut the baguette on the bias and set aside. Mix the rest of the ingridents together and brush the baguette with the butter mixture. Add to air fryer rack and cook at 400, for 3-5 minutes. Remove and set asside till ready to use. Note: The crostini will crisp up more once recmoved from the oven.

Air Fryer S’Mores

Yes, You read that right Air Fryer S’mores! This recipe is for s’mores in the air fryer. I decided to give it a try and I’m so glad I did. I was skeptical and I’m a total believer now. Is it 100% like a regular campfire s’more, maybe not…but it’s pretty close. The only thing that’s missing is that fire taste and I haven’t gotten them super charred and dark like I would at a campfire.

Please give this a try and you won’t regret it!

Air Fryer S’Mores

Ingredients:
2 sheets graham crackers
4 large marshmallows (or 2 extra large campfire marshmallows)
2-4 pieces sold chocolate squares

Directions: Preheat the air fryer. Break the graham cracker sheets in half. Add half the graham crackers to the air fryer rack or basket. Top the graham cracker with the pieces of chocolate. I usually only do 1 piece on each, as 2 pieces on each is very sweet. Top chocolate with the marshmallows. (Note: Sometimes I just use the marshmallows vs the chocolate. keeps a little more health conscious, and still delicious.

Add to the air fryer and cook at 400° for about 3-4 minutes. I’d watch them closely and cook to your desired marshmallow doneness. I like mine a bit darker so I let it go until it’s a deep golden brown. Next remove from the air fryer and top with the other halves of the graham crackers and enjoy, grab a napkin!! Use can also use other chocolates to change it up. Like peanut butter cups or toffee bars.

Note: I use an air fryer oven type air fryer. My preheat is 400° for 3 minutes. The marshmallows do puff up some once you cook them.


Air Fryer Chimichangas

I love Mexican food in every way. The chips, the tortillas, the meat, the cilantro, the guacamole or queso. All of it is delicious! I usually make tacos the most but I decided to try some air fryer chimichangas. I can’t get over the texture and the crisp these had just by making in the air fryer. I don’t think I will every actually deep fry again. These were SO much healthier and I’ll be honest, I’m so happy.

The thing about these chimichangas is you can really use any fillings you like. I just so happen to have ground beef taco meat, so that’s what I used. However, chicken, shredded beef, steak, pork or even veggies would be a great filling!

I’m not going to really give a recipe here. You can look back on my previous posts if you are looking for some inspiration on the meat filling. This post is going to explain how to assemble and air fryer the chimichangas. Let’s get started.

Air Fryer Chimichangas
(prep for 1 chimichanga)

Ingredients:
1 large tortilla, (either large taco tortillas or burrito size)
1/2-3/4 cup seasoned taco meat (chicken, steak, ground beef, pork or veggies), warmed
2 T cheese (shredded, queso fresco, cotija anything)
Cooking spray

Optional Extras for Chimichanga
chopped cilantro
chopped onion
refried beans or black beans
tomatoes
tortilla chips
jalapeños

Optional sauces to serve with:
salsa
queso sauce
hot sauce
guacamole
sour cream

Directions: Warm the tortilla in the microwave for 10 seconds to make them a little more pliable. Lay out the tortilla on a plate and add the meat in the middle and top with cheese and any other extras you like. I used cheese, onions, jalapeños and cilantro. Fold in the sides of the tortilla and roll as tight as you can. I like to put something heavy on top of mine to make it stay together better.

To cook, preheat the air fryer for 3-4 minutes on 400°. Spray chimichanga with olive oil spray or actual olive oil on all sides. You can also brush with olive oil. Add the chimichanga to the rack or basket (note: I have an air fryer oven.) Cook at 400° for 10 minutes flipping halfway through. Adjust time/temp based on personal preference. I like mine super crispy! Remove from air fryer and enjoy!

Healthy Air Fryer Chicken Thighs

I just recently started Weight Watchers again for the new year. It’s time to really get it together. Last year was a mess with eating and I feel like I didn’t focus on the healthy eating as much as I should have. Since I got this air fryer I’ve made so many dishes so it’s definitely helping me eat better. The things you can do with it, are endless.

This chicken recipe is marinated with Greek yogurt. The yogurt makes it super juicy and moist. I love the flavor it gives, too. Instead of using a marinade with oil this is a healthier lighter alternative. You have to give this recipe a try!

Please keep in mind not all air fryers are created equally. You may need to adjust the temp and cook time to your specific model type.

Healthy Air Fryer Chicken Thighs

Ingredients:
1 cup non fat Greek yogurt
2 T ranch seasoning
1 T olive oil
6-8 chicken thighs, boneless & skinless

Directions: In a small bowl mix together Greek yogurt, ranch seasoning and olive oil. In a deep dish pan or zip lock bag add the chicken and cover chicken with the Greek yogurt mixture on both sides. Let marinade for at least 30 minutes or up to 24 hours.

To cook, preheat the air fryer. Spray the basket or rack with cooking spray. Line the bottom of the air fryer with foil for easy clean up. (Note: I have an oven air fryer) Add chicken to the rack and cook at 370° for 17-19 minutes, flipping halfway through. I like the nice charred edges on the chicken, however you can reduce time if you prefer. Check the chicken with an instant read thermometer. The internal temp at the thickest part of the thigh should be 165°. You may need to cook the chicken in batches, or if you have an oven air fryer, you can add 2 racks and rotate racks half way through. Let rest a few minutes before enjoying.