13
AFO 46129
–
200514
BBQ CHICKEN DRUMSTICK
• 8 Chicken drumsticks
• 3 Tablespoons olive oil
• Salt and pepper
• BBQ sauce
Dry the chicken. Coat with olive oil, salt and pepper. Cook on the middle
rack at 420°F for 10 minutes using the air fryer function. Baste with BBQ
Sauce and cook for an additional 20 minutes at 420°F.
Serves 4.
ROASTED ASPARAGUS
• 2 Pounds Asparagus
• 3 Tablespoons olive oil
• 1 Tablespoon grated Parmesan
cheese
• 1/2 Teaspoon granulated garlic
• Splash of balsamic vinegar
• Salt and pepper
Coat the asparagus with olive oil, Parmesan cheese, garlic, vinegar, salt
and pepper. Cook on the top rack with a single layer at 360°F for 8 minutes
using the air fryer function.
Serves 6.
SNICKER DOODLE COOKIE
• 1/2 Cup butter
• 3/4 Cup sugar
• 1 Egg
• 3 Drops almond extrac
t
• 1 1/2 Cups all
-
purpose flour
• 1 Teaspoon cream of tartar
• 1/2 Teaspoon baking soda
• 1/4 Teaspoon kosher salt
• 3 Tablespoons sugar
• 1 Tablespoon cinnamon
Start with all ingredients at room temperature. Cream together the butter,
sugar, egg and almond extract with a hand mixer until smooth. In a
separate bowl, whisk together the flour, cream of tartar, baking soda, and
salt. Add dry ingredients to the butter mixture. Roll 1 tablespoon portion
balls in the remaining sugar and cinnamon. Use the drip pan facing upside
down set on the bottom rack as cookie sheet. Cover it with a piece of
parchment paper (9 1/2 inches x 7 1/2 inches). Set the coking function for
Air Fryer use. Bake 6 cookies at a time at 350°F for 20 minutes. Let rest for 5
minutes.
Makes 24 cookies.
