Air Fryer Corn On The Cob

When I bought my air fryer 6 months ago, I never expected I would come to use it and love it as much as I do my pressure cooker but I have. Between the two gadgets, I have literally gone weeks without starting my oven. I never would have guessed the could be so useful to me.

Today I would like to feature some blogs I have found that have good air fryer recipes.

1. My Forking Life — I just recently found this blog. It is one of a few blogs I found that routinely posts air fryer recipes for real food, not processed food.

2. Two Sleevers — I have talked about this blog often because I love the food. Dr. Pitre has many great air fryer recipes on her site.

3. Skinny Taste — The first air fryer recipe I tried was for bagels from her air fryer cookbook.

I have cooked a lot of yummy stuff in my air fryer but my favorite thing to cook by far are vegetables. My favorite vegetable so far corn on the cob.

Corn On The Cob

From Easy Air Fryer Magazine

4 ears of corn, shucked and cleaned

Cut the corn to fit in the air fryer basket. Place the corn in the air fryer basket. Cook at 375 degrees for 12 minutes, turning halfway through.

Air Fryer Hamburgers

The temperature is rising and my air conditioner is dying. So my air fryer and instant Pot are saving my butt right now. They are getting me fed without heating up my apartment so don’t be surprised to see a lot of recipes using them both the next couple of weeks.

This week I had already several air fryer recipes planned for the 4th of July so we will start with a good all American hamburger.

Inspired by Air Fryer Handbook Magazine

1 TBS Worcestershire sauce

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp salt, to taste

1/4 tsp ground black pepper, to taste

1 tsp dried parsley

1/2 lb ground beef

Set the air fryer to 350 degrees. In a medium bowl, combine the Worcestershire sauce, garlic powder, onion powder, salt, black pepper and parsley. Add the ground beef and mix well but be careful not to over work the meat. You don’t want tough burgers.

Divide the meat mixture in half and shape into two patties. With your thumb, put an indent in the center of each patty to prevent the patties from bulging in the middle. Put the patties into the air fryer basket and lightly spray the tops with oil.

Cook for 10 minutes. You don’t have to turn the patties. Serve with toppings of your choice.

Hamburger Salad with Mustard Vinaigrette (Whole 30)

Back in October, my friend, ess, rescued this little beared dragon from a very neglectful situation. Reptiles have very specific things they need in their environment to be healthy. He didn’t have them.  He wasn’t being fed properly so he was starving and as a result was severely under weight. He didn’t have anything in his cage to rub on so there were wounds on his body where the shed skin he couldn’t rub off literally tore his skin.

Ess and I took the beared dragon, now named River, to the vet and discovered that River dodged the metabolic problems reptiles get when the don’t have a proper home environment but our little dude was still a sick little guy.  Bearded dragons have a fungus on their scales.  When they are healthy and have the things they need in their environment they  naturally keep this fungus in check.  River wasn’t healthy so the fungus was taking over. When the fungus gets to the stage it was with River it gets in the blood stream and is usually fatal.

Ess decided she wanted to try treating him.  We found out on Monday,  after 8 months of treatment and regular visits to the vet, River is now cured. He is completely healthy.  I could just cry.  I am so happy.

Hamburger Salad With Mustard Vinaigrette

Adapted From Paleo Scaleo

Beef Patties

1/2 lb ground beef

3 TBS lightly beaten egg

1/2 tsp oregano

1/4 tsp mustard powder

1/8 tsp red pepper flakes

1/4 tsp salt

1/4 tsp black pepper

1 TBS almond flour

Salad

4 cups salad greens

2 roma tomatoes, sliced

1/4 small red onion, sliced

Dressing

4 TBS olive oil

1 TBS balsamic vinegar

2 tsp Dijon mustard

pinch salt and pepper

Combine the ground beef, egg and spices in a medium bowl. Using the hands, thoroughly mix the ingredients together. Add the 1 tablespoon of almond flour to the mixture and mix with your hands again. Divide the meat and shape into two patties. Use your thumb to make an dent in the middle of the patties. Place the patties in the fridge. Next, combine all the dressing ingredients in a small bowl and whisk to combine, Place a skillet over medium-heat, once hot, place the patties in the in the pan. Cook 4-5 minutes per side or until the preferred doneness. Divide the greens between two plates. Top with tomatoes and onions, add a burger and drizzle with the mustard vinaigrette.

Old Bay Seasoning Blend (Whole 30)

This recipe is for all my followers who reached out to me over my Primal Palate post concerned I wouldn’t be posting any more spice blend adaptions.

You don’t have to be concerned. I still have tons of seasoning blends in my to try pile that I want to adapt and try and I’ll probably find more as I look for and try new recipes.

Old Bay Seasoning Blend

I have been using this spice blend for so long I no long remember where I got it

1 TBS celery salt

1 TBS ground bay leaves

2 tsp fresh ground black pepper

1 tsp paprika

1/2 tsp mustard powder

1/8 tsp nutmeg

1/8 tsp cinnamon

1/8 tsp ground cloves

In a small bowl, combine all the ingredients. Store in a cool, dark place. Note: you will have to grind the bay leaves yourself. Use a spice grinder or mortar and pestle if you have one or the back of a spoon, if you don’t. You want the bay leaves ground as finely as possible.

Garlic And Herb Vinaigrette (Whole 30)

As of 7 pm tonight I am on vacation. For the next 6 days I have no work, no plans and absolutely nothing to do.

Okay, I do have one plan. I am going to clean my kitchen from top to bottom, sort through all my cooking and baking equipment and get rid of everything I don’t need and organize the rest. I have wanted to do this for a long time but have been procrastinating it for just as long. I have a small kitchen but I have a lot of stuff packed in it.

I want to get my kitchen cleaned and organized so I can start a Whole 30 on July 6th. I have wanted to do one for the last couple of months but it just seemed overwhelming to add to everything that’s going on in the world. I also wasn’t sure I would be able to get the basic staples I would need to do a Whole 30 because the pandemic shut down some of places I normally shop at for my Whole 30.

However, the world doesn’t look like it’s going to calm down anytime soon and I found almost everything I like to have on hand so I thought why not.

Garlic and Herb Vinaigrette

This recipe has been in my big white binder for so long I don’t remember where I got it from

1 medium garlic clove, minced

5 TBS olive oil

3 TBS red wine vinegar

1 TBS fresh lemon juice

1/4 tsp salt

1/8 tsp black pepper

1/8 tsp celery seed

1/4 tsp dry mustard

1 tsp dried dill

1 tsp dried basil

1 tsp dried marjoram

Combine everything in a jar with a lid. Close the lid and shake it like crazy before serving.