Ingredients:
¼ yellow onion, sliced
¼ lemon, sliced, halved
2 sprigs thyme
2 sprigs rosemary
Herb & Garlic
Roast Chicken
Directions:
1. Remove chicken innards, if any. Pat chicken dry with paper towels.
2. Liberally salt and pepper both outside and inside of chicken.
Toss together garlic, onion, lemon, thyme, rosemary, bay leaf, sage and stuff inside
chicken.
4. Drizzle olive oil on chicken and rub into skin.
Truss chicken.
6.
meat thermometer.
7.
1 bay leaf (optional)
1 sprig sage (optional)
kosher salt
black pepper
1 tbsp olive oil
mac ‘n cheese
balls
Directions:
1.
2. Pour in the heavy cream and whisk to mix. When cream is hot, whisk in 1 ½ cups of the cheddar and 1 ½
cups Monterey Jack in increments until the cheese is melted.
Whisk in the salt, smoked paprika, granulated garlic, black pepper and hot sauce to combine.
4. Pour in the pasta and, with a rubber spatula, mix to combine. Remove from the heat and fold in the
remaining shredded cheese and chopped parsley.
Transfer pasta mix onto a sheet tray lined with parchment paper and cool in the fridge for a half hour.
Mix the panko with oil, using your hand to coat the crumbs well with the oil.
6.
7.
8. Dip the mac & cheese balls in beaten eggs and then in the panko.
9. Arrange 8 balls into the Crisper Basket, 7 in a circle and one in the middle.
10. Air fry for 12 minutes.
Ingredients:
4 cups cooked elbow macaroni
1 tbsp butter
1 ¹/ cups heavy cream
2 cups sharp cheddar, shredded
2 cups Monterey jack, shredded
2 tsp sea or kosher salt
¼ tsp smoked paprika
½ tsp granulated garlic
¼ black pepper, ground
4 dashes hot sauce
2 tbsp fresh parsley, chopped
4 tbsp grape seed or vegetable oil
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