21
4. Sprinkle the chicken with the salt and pepper completely on both
sides. Dredge each strip in flour and shake off the excess before
dipping into egg, and then finally coating evenly with the panko
breadcrumbs.
5. Put the prepared strips in the basket and spray or brush liberally
with olive oil. Put the assembled tray into the upper rack position.
Set oven to AirFry at 400°F (200°C), cooking chicken until evenly
browned and the internal temperature of the chicken registers
165°F (74°C), about 10 to 15 minutes. For even cooking, flip
the tenders with 5 minutes of cooking time remaining.
6. Serve immediately.
Nutritional information per serving (based on 6 servings):
Calories 204 (30% from fat) • carb. 15g • pro. 20g • fat 7g • sat. fat 1g
chol. 110mg • sod. 393mg • calc. 14mg • fiber 1g
Grilled Beef Burgers
With nice grilled char on the outside and juicy on the inside,
you can enjoy a perfect burger any time of year.
Makes 4 six-ounce (170 g) burgers
24
ounces (680 g) ground chuck (80/20)
1
teaspoon (5 ml) kosher salt
½
teaspoon (2.5 ml) freshly ground black pepper
½
teaspoon (2.5 ml) garlic powder
1. Season the beef evenly with the salt, pepper and garlic powder.
Form into 4 equal patties.
2. Place the Grill/Griddle Plate onto the Baking Pan with the Grill side
facing up. Place into the oven in the lower rack position. Set to Grill
at 450°F (230°C) and preheat for at least 10 minutes.
3. Once preheated, carefully place the burgers evenly on the grill plate.
Cook for 4 minutes on the first side, flip and then cook for an
additional 3 minutes. For cheeseburgers, add sliced cheese once
the burgers are flipped.
4. Allow to rest for about 5 minutes before serving. Serve immediately
on burger buns (lightly toast in oven if preferred) with desired
toppings.
Nutritional information per burger:
Calories 434 (59% from fat) • carb. 0g • pro. 43g • fat 27g • sat. fat 10g
chol. 153mg • sod. 704mg • calc. 40mg • fiber 0g
Steak Frites
This classic bistro meal is so easy to make at home.
Try it with our Salsa Verde, see following recipe.
Makes about 4 servings
2
strip steaks, about 1 inch to 1½ inches (2.5 to 3.75 cm) thick
½
teaspoon (2.5 ml) freshly ground black pepper
1½
teaspoons (7.5 ml) kosher salt, divided
1
pound ([454 g] about 3 medium) russet potatoes
Nonstick cooking spray
Olive oil, for spraying
1. Season the steaks evenly, on both sides with the black pepper and
1/2 teaspoon (2.5 ml) of the salt.
2. Place the Grill/Griddle Plate onto the Baking Pan, lined with foil,
with the Grill side facing up. Place into the oven in the lower rack
position. Set to Grill at 450°F (230°C) and preheat for at least
10 minutes.
3. Once preheated, carefully add the steaks to the grill plate. Cook
until medium rare, for 5 to 6 minutes per side, depending on
thickness.
4. While steaks are cooking, cut potatoes into 1/4-inch-thick (0.6 cm)
pieces, about 4 inches (10 cm) long. Pat dry completely.
