Appetizers.

Ingredients

• Asparagus

• Olive Oil

• Minced Garlic

• Parmesan

• Optional: Lemon Juice

Directions

Prepare Asparagus, I cut the asparagus into sections of about 2 inches. This will allow more to fit into an air fryer in a single layer. In a large bowl, toss asparagus with olive oil, minced garlic and parmesan. Air fry at 400° for 7 minutes. If you like a little bit of a tang, drizzle with lemon juice after removing from the air fryer.

Ingredients

• Brussels sprouts

• Olive Oil (or if you're feeling a little adventurous use bacon grease)

• 1 tsp. minced garlic

• Pepper to taste

• Salt (if using olive oil, it might be a too salty depending on how salty your bacon was)

Directions

Rinse and cut brussels sprouts. Cut off the end and then slice in half. Sauté sprouts over medium heat in the bacon grease or olive oil along with minced garlic, pepper, and salt. Keep stirring until all the sprouts are well covered and the garlic has a chance to cook, about 4-5 minutes. Add brussels sprouts to air fryer at 375° for 10-15 minutes. The longer you let them cook the more crispy the outside will get. Its okay for them to get a little brown!

Ingredients

• Easy Cheesy Velveeta Mac & Cheese

• 1-2 cups Italian Seasoned Panko Breadcrumbs

• 1 tsp. Garlic Salt

• 1 tsp. Onion Powder

• 2 Eggs

• 1/4 tsp. Salt/pepper

Directions

Follow the Easy Cheesy Velveeta Mac & Cheese recipe linked above. Allow the macaroni to chill completely in the refrigerator. After chilled, form the macaroni into 1 inch balls. Place the macaroni balls on parchment paper lined baking sheets. Freeze for two hours.

In one small bowl, whisk together the two eggs and salt and pepper. In another small bowl, mix together the bread crumbs, garlic salt, and onion powder. Dip the frozen macaroni balls into the egg wash and then dip into the breadcrumb mixture.

Place the coated macaroni balls into the air fryer in a single layer. Air fryer at 360° for 6-8 minutes. Turn the macaroni balls over and cook for an additional 4-5 minutes, or until golden brown. Serve with ranch dressing or marinara sauce.

Ingredients

• 8 eggs boiled and peeled

• 1/2 cup mayo

• 2 tbsp. sweet pickle juice

• 1 tsp. yellow mustard

• 1/8 tsp. black pepper

• 1/8 tsp. celery salt

• 1 tsp. sugar

• Smoked paprika for garnish

Directions

Slice the boiled eggs length wise and scoop yolks into a medium sized bowl. Add in mayo, pickle juice, and mustard. Beat with hand mixer until smooth. More sweet pickle juice may be added as needed for desired consistency. Mix in pepper, salt, and sugar. Add egg mixture into a piping bag or a baggie with one corner cut out and pipe into boiled egg. Sprinkle with smoked paprika for garnish.

Ingredients

• 1 cup flour

• 1 cup ice water

• 1 egg

• Seasoning of choice

Directions

Beat egg in a medium bowl so the egg yolk and whites are blended. Stir in flour and ice water until incorporated but still slightly lumpy. Add in any desired seasonings or leave plain. Use immediately.

Ingredients

• 12-16 ounce bag of Coleslaw

• 3 tbsp. of Sesame seeds

• 1/2 cup slivered almonds

• 1 package of Soy Sauce Ramen Noodles (crushed)

• 1/4 cup butter

• 1/2 cup vegetable oil

• 1/4 cup white vinegar

• 1 tbsp. Soy Sauce

• 1/4 cup sugar

• 1 package of seasoning from Ramen Noodles

Directions

In a large skillet, melt the butter. Toast the slivered almonds and the crushed Ramen Noodles for 1 minute. Add in the sesame seeds and continue to toast an additional 1-2 minutes until golden brown.

In a mixing bowl, combine the vegetable oil, vinegar, soy sauce, sugar and the package of seasoning from the Ramen Noodles.

Place the coleslaw in a large bowl. Add the toasted almonds, sesame seeds and Ramen Noodles to the coleslaw. Pour the dressing over the coleslaw mixture and stir until completely covered. Let chill for 1-2 hours before serving. The longer the coleslaw sits, the better it tastes!

Ingredients

• Tempura Batter

• Cauliflower Florets – I used frozen

• Dipping sauce of choice – I used Thai Chili Sauce and Soy Sauce

Directions

If using fresh cauliflower, wash and chop into florets. If using frozen cauliflower, empty bag into a large bowl and soak in hot water for 5-10 minutes. Once the cauliflower are thawed, dip into the tempura batter (recipe linked above). Completely coat the cauliflower then add to the air fryer. Make sure to only add a single layer to the air fryer. Multiple batches may be needed depending on the amount of cauliflower used. Air Fry at 375° for 9-12 minutes. I did 9 minutes and then stirred the cauliflower around and then did an additional 3 minutes. Serve with desired sauce and Homemade Fried Rice.