Air-Fryer “Fried” Chicken Thighs

Ingredients

  • 2 cups buttermilk
  • 1 tablespoon hot sauce, such as Frank’s RedHot
  • 2 cloves garlic, crushed
  • 4 boneless, skinless chicken thighs (about 1 pound total), trimmed½ cup all-purpose flour
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 large eggs, lightly beaten
  • 1 cup whole-wheat breadcrumbs
  • Cooking spray

Directions

  1. Combine buttermilk, hot sauce and garlic in a medium nonreactive bowl. Add chicken thighs. Cover and marinate for at least 4 hours or overnight.
  2. Combine flour, garlic powder, salt and pepper in a shallow dish. Add eggs to another shallow dish and breadcrumbs to a third shallow dish.
  3. Working one at a time, remove the chicken thighs from the marinade. Coat with the flour mixture, then the egg. Finally, coat both sides with breadcrumbs. Coat both sides of the chicken with cooking spray.
  4. Lightly coat the basket of the air fryer with cooking spray. Place the chicken thighs in a single layer in the basket. (Depending on the size of your air fryer, you may have to cook in batches.)
  5. Cook the chicken at 400°F until an instant-read thermometer inserted in the center of the chicken registers 165°F, turning the thighs over halfway through, about 16 minutes. (If cooking in batches, cooking time for the second batch may be shorter.)

Garlic-Yogurt Baked Chicken

Ingredients

  • 4 (16 ounces) chicken breasts
  • Salt and fresh ground pepper , to taste
  • 6 garlic cloves , minced
  • 1/2 cup plain yogurt
  • 1/2 tablespoon fresh thyme leaves
  • 1/4 cup panko bread crumbs

Directions

  1. Lightly pound chicken just enough to even it out; do not pound it thin.
  2. Place chicken in a large bowl and season with salt and pepper; set aside.
  3. In a separate bowl, combine garlic, yogurt, and thyme; mix until combined.
  4. Pour yogurt mixture over chicken; mix until chicken is thoroughly coated.
  5. Cover with plastic wrap and refrigerate for 4 to 6 hours.
  6. Preheat oven to 375.
  7. Grease a baking pan with cooking spray.
  8. Remove chicken from bowl and shake off any excess; discard yogurt mixture.
  9. Transfer chicken to prepared baking pan.
  10. Sprinkle panko bread crumbs over chicken breasts.
  11. Bake for 40 to 45 minutes, or until chicken is done.
  12. Remove from oven.

Garlic Mushroom Pasta

Ingredients

  • 150 g dried trofie , or fusilli
  • 2 cloves of garlic
  • 250 g mixed mushrooms
  • 25 g Parmesan cheese
  • 2 heaped tablespoons half-fat crème fraîche

Directions

  1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones. Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
  2. Toss the drained pasta into the mushroom pan with a splash of reserved cooking water. Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.

Mama’s Special Spaghetti

Ingredients

  • 24 ounces spaghetti
  • 1 lb ground beef (I like sage-flavored) or 1 lb sausage (I like sage-flavored)
  • 1 medium onion, chopped
  • 2 -3 garlic cloves, minced
  • 2 (14 ounce) cans diced tomatoes
  • 1 (10 ounce) can rotel
  • 1⁄4-1⁄2 cup red wine
  • 2 tablespoons Worcestershire sauce
  • 1⁄4 cup chopped fresh basil
  • 1 teaspoon cumin seed, crushed
  • 1 teaspoon fennel seed, crushed
  • 1⁄2 teaspoon ground ginger
  • 1 teaspoon kosher salt (to taste)
  • 1 teaspoon black pepper (to taste)

Sarah Millican’s Tuscan Sausage & Tomato Pasta

Ingredients

  • 1 onion
  • 1 carrot
  • 1 stick of celery
  • Olive oil
  • 4 higher-welfare Italian sausages , (250g in total)
  • 1 heaped teaspoon fennel seeds
  • 1 teaspoon dried oregano , ideally the flowering kind
  • 1 pinch of dried chilli flakes
  • 1 sprig of fresh rosemary
  • 1 bunch of fresh basil , (30g)
  • 4 cloves of garlic
  • 2 tablespoons balsamic vinegar
  • 2 x 400 g tins of quality plum tomatoes
  • 300 g dried penne
  • 40 g Parmesan cheese , plus extra to serve
  • Extra virgin olive oil

Chicken Scaloppine With Lemon Glaze

Ingredients

  • 4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
  • 2 tablespoons Dijon mustard
  • 1 large egg (you may need two)
  • 1 cup dry breadcrumbs
  • 1⁄4 teaspoon poultry seasoning (or to taste)
  • 1⁄2 teaspoon garlic powder
  • 1⁄4-1⁄2 teaspoon seasoning salt
  • 1 -2 tablespoon olive oil (for frying)
LEMON GLAZE
  • 1⁄4 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1⁄4 teaspoon salt (can use more to taste)
  • 4 -5 thin lemon slices
  • Fresh parsley, chopped (to taste)

Baked Ziti I

Ingredients

  • 1 pound dry ziti pasta
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 2 (26 ounce) jars spaghetti sauce
  • 6 ounces provolone cheese, sliced
  • 1 1/2 cups sour cream
  • 6 ounces mozzarella cheese, shredded
  • 2 tablespoons grated Parmesan cheese

Directions

  1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
  2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
  3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
  4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.