Air Fried Pork Tonkatsu with a cabbage salad.

This an easy, but great recipe. Pick a few boneless chops, if they are thick, pound them down. Season them with salt and pepper. Make up a dredge station of beaten eggs, panko and a bowl of flour mixed with starch. I would like to have potato starch, but had to go with corn starch. Dry the cuts, coat with the flour, dip in the egg, coat with the panko. If you are feeling brave, do the egg and panko again. Spray them down with avocado oil on both sides and put them into the air fryer. I did mine at 400° for 20 minutes. But put a thermometer if you can. I stopped the heat at 180° and pulled them. While they cooked I made a Tonkatsu sauce of 6 tbs of Worcester sauce, and 6 tabs of ketchup, a tsp of agave and 3 TBSP of soy sauce. Grind in some black pepper into this....

Seafood Shells!

This meal took a lot of work, but it was worth it! Filling:1 lb Jumbo Pasta Shells1 lb Large Shrimp1 lb lump crab meat1/4 cup sundried tomatoes2 cups spinach1 onion1 bell pepper (red and green)2-3 cloves minced garlic or 1 tbsp garlic paste1 cup mozzarella1/2 cup ParmesanSeason shrimp as desired. We used Cajun seasoning Sauce:2-3 tbsps butter1 diced shallot1 head roasted garlic1-2 tbsps tomato paste1/2 cup dry white wine or stock1/2 cup light cream1/2 cup ParmesanGarlic and herb seasoning Fine dice the veggies, you can put them all in the same bowl. Make it a BIG bowl. Pre-heat your oven to 400°. Cook your shrimp in olive or avocado oil (Cut them into small pieces first). Don’t overcook, these will go into the oven. Boil your JUMBO past shells while the...

Sun Dried Tomato Pesto with Shrimp Scampi

Sun Dried Tomato Pesto with Shrimp Scampi When picking up some basil pesto at Food Lion, I noticed there was a sun dried tomato version. I picked it up where it spent a month in my pantry. And then magic happened. Boil up some water and cook your pasta. I have a box of Italian angel hair pasta, 100% semolina flour pressed through brass dies. Meanwhile fine shave some romano pecorino. About a cup’s worth. In butter with some fresh diced garlic, quickly scampi some jumbo shrimp. I season mine with Kevin’s Creole Seasoning. Drain the pasta well, add a couple slices of Kerrygold butter, mix in a few fine minced cloves of fresh garlic. Stir in a couple tablespoon of the sun dried tomato pesto. Stir well. Add in a few forkfuls of chopped sun dried tomatoes...

Cashew Chicken

One of my favorite go-to meals is Cashew Chicken. And the good thing about this is that almost every ingredient is usually on hand. So I just pick up some chicken and broccoli and I’m set. I snack on cashews daily, so they are always around. Sorry for the non-exact measurement, I just always wing this. The sauce is my basic ‘Asian’ mix of Oyster Sauce, Fish Sauce, Sesame Seed Oil and Thai chili paste. If I don’t have Thai chili paste, I usually have some Gochujang sauce, which is about the same. I don’t have exact measurements, but I use less of the fish sauce and sesame seed oil, as they are both powerful. I haven’t done it yet, but I always have red curry paste in the fridge, so I could sub that too. Could be interesting....

Karaage Wings

My take on Karaage (Japanese Fried Chicken). Karaage is one of my favorite ways to make fried chicken. Traditionally it is deep fried, so that’s why I don’t make it anymore. But with wings in the fridge, I thought… “How about air frying Karaage Wings?” An hour before cooking, prepare your marinade.About 1/4 cup low sodium soy sauce1 Tablespoon ground ginger (I use paste)2 cloves of garlic, minced2 Tablespoons Sake. I used Mirin, but you can use vermouth3/4 teaspoon sugar, I used agave Whisk together and add your cut up wings. Coat well and put into the fridge for at least an hour. Put about half a cup of corn starch in a large bowl. Traditionall you would use potato starch, but I never have. Toss in a wing at a time and coat well. I...