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Easy Air Fryer Recipes, 1527 Pond Reef Road, Ketchikan, AK (2026)

01/15/2026

Chicken Schnitzel with Creamy Mushroom Sauce
Ingredients:
2 chicken breasts, pounded thin
Salt and black pepper
½ cup flour
2 eggs, beaten
1 cup breadcrumbs
Oil for frying
For the Mushroom Sauce:
200 g mushrooms, sliced
1 tablespoon butter
1 clove garlic, minced
1 cup cooking cream
Salt and black pepper
½ teaspoon dried thyme or parsley (optional)
For Serving:
Mixed green salad (lettuce, cherry tomatoes)
Optional: lemon wedges
Instructions:
Prepare the Chicken:
Season the chicken breasts with salt and pepper.
Coat each piece in flour, then dip into beaten eggs, and finally coat with breadcrumbs.
Fry the Chicken:
Heat oil in a pan over medium heat.
Fry the chicken until golden brown and crispy on both sides.
Remove and place on paper towels to drain excess oil.
Make the Mushroom Sauce:
In another pan, melt the butter.
Add mushrooms and sauté until soft and lightly browned.
Add garlic and cook for 30 seconds.
Pour in the cream, season with salt, pepper, and thyme.
Simmer for 3–5 minutes until the sauce thickens.
Serve:
Place the crispy chicken on a plate.
Pour the creamy mushroom sauce over the top.
Serve with fresh green salad on the side.
Enjoy your meal! 🍄🍗

01/14/2026

Cheesy Mashed Potato Puffs (might be nice to do with leftovers)!
Ingredients
2 cups mashed potatoes (leftover or freshly made)
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 large eggs
1/4 cup milk
2 green onions, chopped
Salt and pepper to taste
Cheesy Mashed Potato Puffs 🧀🥔
These Cheesy Mashed Potato Puffs are crispy on the outside, fluffy and cheesy on the inside—a perfect way to use up leftover mashed potatoes!
Ingredients
2 cups mashed potatoes (leftover or freshly made)
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 large eggs
1/4 cup milk
2 green onions, chopped
Salt and pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika (optional)
Instructions
1. Preheat Oven:
Preheat your oven to 400°F (200°C) and lightly grease a muffin tin.
2. Mix Ingredients:
In a large bowl, combine the mashed potatoes, cheddar cheese, Parmesan, eggs, milk, green onions, garlic powder, smoked paprika, salt, and pepper. Mix well until smooth and creamy.
3. Fill Muffin Tin:
Spoon the potato mixture into the prepared muffin tin, filling each cup about three-quarters full.
4. Bake:
Bake for 20-25 minutes, until the tops are golden and the puffs are set.
5. Serve Warm:
Let cool slightly before removing from the muffin tin. Serve warm and enjoy the cheesy, fluffy goodness!
Perfect for a snack, side dish, or appetizer!

01/13/2026

Rustic Slow-Braised Beef Curry with Golden Fries, Garlic Naan, and Caramelized Onions
Ingredients:
2 ½ lbs beef chuck, cut into large chunks
2 tablespoons vegetable oil
1 large onion, thinly sliced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 can (14 oz) crushed tomatoes
1 can (13.5 oz) coconut milk
1 cup beef broth
Salt and cracked black pepper, to taste
1 red bell pepper, thinly sliced (fresh garnish)

01/12/2026

Crispy Chicken Tenders in an Air Fryer
1 pound of chicken tenders
1 cup of breadcrumbs that have been seasoned
½ cup of grated Parmesan cheese
1 teaspoon of paprika
½ teaspoon of garlic powder
½ teaspoon of black pepper
½ tsp of salt
Two eggs
Spray for cooking
How to Do It
Use paper towels to dry the chicken tenders.
Mix the breadcrumbs, Parmesan, paprika, garlic powder, pepper, and salt in a shallow bowl.
In a different bowl, beat the eggs.
Put each chicken tender in the egg, then cover it completely with the breadcrumb mix.
Set the air fryer to 400°F (204°C) before you start.
Lightly coat the basket with cooking spray and put the chicken in a single layer.
Lightly spray the tops with cooking spray.
Flip the food halfway through cooking for 10 to 12 minutes, or until it is golden brown and cooked through.
Let it sit for 2 minutes before serving.
How to Serve
You can serve it with fries or a fresh salad and honey mustard, ranch, or barbecue sauce.

01/11/2026

Pasta Puttanesca Recipe
Ingredients:
200g pasta (spaghetti or linguine)
2 tbsp olive oil
2 garlic cloves, minced
1/2 tsp red pepper flakes (optional)
1 can (400g) diced tomatoes
1/4 cup black olives, pitted and chopped
2 tbsp capers, drained
4 anchovy fillets (optional)
1 tsp dried oregano
Fresh basil or parsley for garnish (optional)
Salt and pepper to taste
Preparation:
Cook the Pasta: Boil a large pot of salted water. Cook pasta according to package instructions, then drain and set aside.
Make the Sauce: In a pan, heat olive oil over medium heat. Add garlic and red pepper flakes, sautéing until fragrant (about 1 minute). Add anchovies (if using) and break them apart with a spoon.
Simmer Sauce: Add diced tomatoes, olives, capers, and oregano. Stir, then simmer for 5-7 minutes. Season with salt and pepper.
Combine: Toss the cooked pasta into the sauce, mixing well to coat. Heat for another 1-2 minutes.
Serve: Garnish with fresh basil or parsley, and serve immediately.
Enjoy your quick and flavorful Pasta Puttanesca!

01/10/2026

Sotanghon (Filipino Glass Noodle Soup)
Ingredients:
1/2 lb sotanghon (glass noodles)
1 lb chicken breast or thighs, boneless and skinless, shredded
2 tbsp vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium carrot, julienned
1/2 cup sliced mushrooms (shiitake, button, or any variety)
6 cups chicken broth (or vegetable broth for a vegetarian version)
1 tbsp fish sauce (or soy sauce for a vegetarian version)
1 tbsp soy sauce
Salt and pepper, to taste
1 tbsp sesame oil (optional, for added flavor)
2 cups spinach or napa cabbage (optional)
2 boiled eggs (optional, for garnish)
Fresh spring onions (chopped, for garnish)
Preparation:
Prepare the Noodles: Soak the sotanghon noodles in warm water for 10-15 minutes until soft and pliable. Drain and set aside.
Cook the Chicken: In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the chicken and cook for 5-7 minutes, seasoning with salt and pepper. Once cooked, shred the chicken into small pieces and set aside.
Sauté Aromatics and Vegetables: In the same pot, add the remaining tablespoon of oil. Sauté the onion and garlic until softened and fragrant, about 2-3 minutes. Add the carrots and mushrooms and cook for an additional 2-3 minutes.
Add the Broth and Seasonings: Pour in the chicken broth, fish sauce, soy sauce, and sesame oil (if using). Bring the mixture to a boil, then reduce the heat to a simmer.
Add the Noodles and Cook: Add the soaked sotanghon noodles to the pot and simmer for 5-7 minutes, until the noodles are fully cooked and tender.
Add the Shredded Chicken: Stir in the shredded chicken and cook for another 2-3 minutes to allow the flavors to meld. If desired, add spinach or napa cabbage for extra flavor and color, and cook for 2-3 minutes until wilted.
Serve: Ladle the sotanghon soup into bowls and garnish with chopped spring onions and a boiled egg, if desired. Serve hot and enjoy!
Enjoy your comforting, flavorful Filipino Sotanghon soup!

01/09/2026

Persian Chicken Kabobs (Joojeh Kebab)
Ingredients:
For the chicken marinade:
1 1/2 lbs boneless, skinless chicken thighs (cut into 1 1/2-inch cubes)
1 large onion, grated
2 cloves garlic, minced
1/4 cup plain yogurt
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp ground turmeric
1 tbsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground saffron (dissolved in 1 tbsp hot water for color and flavor)
1 tsp ground black pepper
Salt, to taste
For serving:
Fresh parsley, chopped (for garnish)
Lemon wedges
Pita bread or rice (optional)
Preparation:
Marinate the chicken:
In a large bowl, combine the grated onion, minced garlic, yogurt, olive oil, lemon juice, turmeric, cumin, cinnamon, saffron water, black pepper, and salt. Stir well to combine.
Add the cubed chicken to the marinade and mix until the chicken is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours (or overnight for best results) to allow the flavors to infuse.
Prepare the grill:
Preheat your grill or grill pan over medium-high heat. If using skewers, soak wooden skewers in water for 30 minutes to prevent them from burning.
Thread the marinated chicken onto the skewers, making sure the pieces are tightly packed but not overcrowded.
Grill the chicken kabobs:
Place the skewers on the preheated grill and cook for 5-7 minutes on each side, or until the chicken is golden brown and fully cooked (internal temperature should reach 165°F or 75°C). You can brush the kabobs with a little extra olive oil or marinade during grilling to keep them moist.
Serve:
Once the chicken kabobs are cooked, remove them from the skewers and place them on a serving platter.
Garnish with freshly chopped parsley and serve with lemon wedges on the side for squeezing over the kabobs.
For a complete meal, serve with pita bread, basmati rice, or a fresh salad.
Enjoy! These Persian Chicken Kabobs are juicy, tender, and bursting with aromatic spices, making them a perfect grilled dish to enjoy with family and friends. The combination of yogurt, saffron, and spices creates a flavorful marinade that is both vibrant and delicious!

01/08/2026

Spicy Hatch Chili Chicken Taquito Rolls
Ingredients
For the Hatch Chili Chicken Filling
2 cups cooked shredded chicken (halal)
½ cup roasted Hatch green chiles, chopped
½ cup shredded Monterey Jack or mozzarella cheese
2 tbsp cream cheese, softened
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
1 tbsp fresh cilantro, chopped
For the Taquito Rolls
12 small corn or flour tortillas
Olive oil or avocado oil spray
For Serving (Optional)
Sour cream or Greek yogurt
Salsa verde
Guacamole
Fresh cilantro
Directions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a bowl, mix shredded chicken, Hatch chiles, shredded cheese, cream cheese, cumin, smoked paprika, garlic powder, salt, pepper, and cilantro until well combined.
Warm tortillas slightly to make them pliable. Spoon 2–3 tablespoons of filling onto each tortilla and roll tightly.
Place taquitos seam-side down on the prepared baking sheet. Lightly spray or brush with olive oil.
Bake for 15–18 minutes, flipping once halfway, until golden, crispy, and heated through.
Remove from oven and let cool slightly.
Serve warm with salsa verde, yogurt, or guacamole.
Nutritional Information (Per Serving – 3 taquitos)
Calories: ~420 kcal
Protein: 28 g
Fat: 22 g
Carbohydrates: 28 g
Fiber: 4 g
Sugar: 2 g

01/07/2026

Cheddar Bay Biscuit Seafood Pot Pie 🦐🥧
The ultimate cozy dinner idea loaded with creamy seafood goodness!
📝 Ingredients :
For the Filling:
1 tbsp olive oil
2 tbsp butter
1/2 onion, diced
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups seafood or chicken broth
1 cup heavy cream
1/2 tsp Old Bay seasoning
Salt & black pepper to taste
1 cup cooked shrimp (peeled & deveined)
1 cup crab meat (lump or claw)
1/2 cup frozen peas
1/2 cup diced carrots
2 tbsp fresh chopped parsley
For the Biscuit Crust:
1 package Cheddar Bay biscuit mix (like Red Lobster)
1/2 cup shredded cheddar cheese
1/2 cup cold water
1/4 cup melted butter
1/2 tsp garlic powder
Optional: fresh chopped chives for topping
🍽️ How to Make It :
1️⃣ Sauté the Aromatics:
In a skillet, heat oil and butter over medium. Sauté onion and garlic until soft and fragrant—this easy flavor base makes your pot pie filling totally crave-worthy.
2️⃣ Build the Creamy Filling:
Stir in flour and cook 1 minute. Slowly add broth and cream, whisking until smooth. Season with Old Bay, salt, and pepper. Simmer for 5–7 minutes until thickened—this step brings that ultimate creamy seafood vibe.
3️⃣ Add Seafood & Veggies:
Stir in shrimp, crab, peas, carrots, and parsley. Cook for another 2 minutes just until shrimp turns pink—this combo is a show-stopping seafood mix for your dream pot pie.
4️⃣ Top with Cheddar Bay Biscuit Dough:
In a bowl, mix Cheddar Bay biscuit mix, cheese, water, and garlic powder into a soft dough. Spoon or press biscuit dough over the filling in ramekins or a casserole dish—this is where comfort food magic starts!
5️⃣ Bake to Golden Deliciousness:
Bake at 400°F (200°C) for 15–18 minutes until biscuits are puffed and golden brown. Brush with melted butter and top with chopped chives for that restaurant-style finish!
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 4
Calories: ~520 per serving | Protein: ~30g per serving

01/06/2026

This image shows several vegetable patties (likely broccoli and cheese or mixed veggie fritters) with a golden-brown, crispy exterior. The patties display visible green flecks of broccoli and hints of orange (possibly carrot or cheese), indicating a mix of ingredients.
In the foreground, a white plate holds six of these patties, while more can be seen cooling on a wire rack placed over a baking tray in the background. The surface beneath appears to be a dark countertop, suggesting a kitchen setting. The patties look well-cooked and textured, with some areas slightly more browned for extra crispness.

Easy Air Fryer Recipes

01/15/2026

01/14/2026

01/13/2026

01/12/2026

01/11/2026

01/10/2026

01/09/2026

01/08/2026

01/07/2026

01/06/2026

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