It was love at first bite when I started cooking with my air fryer about a year ago, and it continues to amaze me how easy it is to operate and how delicious and crisp the food is.
I’ve made a variety of foods in it from a whole chicken to vegetables to frozen french fries. Food cooks faster in it, browns better and crisps up on the outside perfectly.
This time I air fried catfish. Panko, the light and crispy Japanese bread crumbs, is one of the secrets to creating crispy catfish in the air fryer. I have also used cornmeal instead of Panko and the results are just as delicious and crispy. Substitute your favorite herbs and spices for the seafood seasoning to vary the fish.
It may be Spring according to the calendar, but by looking around outside now, it's still Winter for sure ~ thanks to the sleet/snow/wind combo over the weekend, we have another 3" snow on the ground yet again...
Because of the above, it's not grilling season here yet, so our chicken kabobs came from the oven.
Spring is on hold for yet another day here; what's with this chilly 26°with snow on the ground, and it's still coming down...
Whatever, it's that time of year ~ Springtime! ~ and asparagus is popping up all over, especially at the grocery store!
Most of the time, Bill and I like it steamed with a little salt and pepper, nothing more or roasted. Then other times, that all takes a back seat to my creamed asparagus.
When Easter's over, wow those around your dinner table with this tasty ham dish!
I’ve made Turkey Tetrazzini from time to time, but this slightly adapted recipe from Cooking Light, replacing turkey with ham, caught my eye. It’s filled with the same great tetrazzini flavors and is easy to make also, however, it’s that touch of horseradish that takes it up a notch!
“The afternoon was like the center of the cake that Berenice had baked last Monday, a cake which failed. The old Frankie had been glad the cake had failed, not out of spite, but because she loved these fallen cakes the best. She enjoyed the damp, gummy richness near the center, and did not understand why grown people thought such cakes a failure.”
~ Carson McCuller
The Member of the Wedding