Pinsoon Air Fryer Oven Recipe

 Air Fryer Carrot Fries Ingredients 3-4 (150-180g) Carrots 1 Tbsp (16g) Olive Oil* 1 clove Garlic, crushed 2 Tbsp (15g) Reduced Fat Grated Parmesan 1/4 tsp Crushed Red Pepper, optional 1 pinch Freshly Cracked Black Pepper, optional Instructions Add the crushed garlic to the olive and stir well. (To crush the garlic, peel and chop a clove. Then sprinkle a bit of kosher salt on top, press the flat of your knife down firmly, and drag the garlic across the cutting board. This should create a thick paste.) Wash and dry the carrots. Remove the tops and cut them in half. Then cut each half in two to create flat surfaces. You should be able to cut 3 strips from the larger end and 2 strips from the smaller end.  Toss the carrot fries in the olive oil and garlic mixture. Mix the parmesan with the red and black pepper. Sprinkle half the mixture over the coated carrot fries. Toss and repeat with the remaining parmesan mixture. Add the carrot fries to an air fryer basket or on a baking sheet in an

Air Fryer Mozzarella Sticks Ingredients  1 egg  ½ cup bread crumbs  1 tsp Italian Seasoning  ¼ tsp salt  ¼ tsp garlic powder  6 mozzarella Sticks  cooking spray Instructions In a shallow bowl, whisk the egg. In another shallow bowl add bread crumbs, Italian seasoning, salt, and garlic powder. Cut mozzarella sticks in half. Dip cheese into the egg wash and then in bread crumb mixture. Do it again by placing the cheese stick back into the egg wash and then bread crumb mixture. Place on a plate and put it in the freezer for 30 minutes. Preheat air fryer to 390°F. Spray mozzarella sticks with oil spray on all sides. Place into the basket without overlapping or touching. Cook for 4 minutes. Flip and cook for an additional 3 minutes. Serve with marinara sauce.

Quinoa, Cranberry, Kale Stuffed Squash Ingredients 2 acorn squash, halved, and seeds removed 6 Tbsp olive oil (divided) 4 Tbsp Urban Accents Gourmet Gobbler Herb Peppercorn Turkey Rub (divided) 3 cups cooked quinoa 1 cup onion, diced 1 lb curly kale, ribs removed, chopped 1/2 cup dried cranberries 1/2 cup pecans, chopped Instructions Preheat oven to 400°. Place the squash cut-side up in a casserole dish, drizzle or brush with 2 Tbsp olive oil, and sprinkle with 1 Tbsp seasoning. Roast 35-40 minutes, or until the squash is just fork tender. Remove from oven and set aside until ready to stuff. In a large sauce pan, heat 4 Tbsp oil over medium-high heat and add the onion. Saute until softened and translucent - appx 5 minutes. Add 3 Tbsp seasoning and kale. Saute, stirring constantly, for 2 minutes or until kale is slightly wilted. Add quinoa, cranberries, and pecans to the saucepan and stir to combine. Spoon filling into baked squash and return to oven for 10-15 minutes or until heated t

Crescent Breakfast Pies Recipe Ingredients 1 8 oz. can refrigerated crescent dough sheet 4 eggs 1/2 cup chopped, cooked ham 1/2 cup chopped, cooked bacon 1/2 cup shredded Colby Jack cheese veggies (optional) Instructions Preheat oven to 375. Line cookie sheet with parchment paper. Roll out dough onto a cutting board to form a large rectangle. Cut into 4 smaller rectangles and place on cookie sheet. Roll dough edges up to form an edge. Break 1 egg into the center of the dough. Top with cheese, bacon, and ham. Top with any other veggies (if desired). Bake for 16 - 20 minutes or until egg yolk is firm. ENJOY!