Air Fryer Archives - Tastes Better From Scratch

Easy Homemade Crab Cakes

Lauren Allen — Mon, 11 Dec 2023 12:00:00 +0000

This homemade Crab Cakes recipe has been my favorite for decades, made with fresh lump crab meat, and lightly seasoned for the best taste. The chipotle mayo sauce served with them puts them over the top.

You could use any leftover crab to make our favorite Crab Dip, and don’t miss my tips and tricks for How to Cook Crab Legs.

What I love about this recipe:

EASY: I can whip up the Crab Cakes mixture in a few minutes, and I love that I can prep them ahead of time, and then cook them just before serving.
The crab cake sauce is a simple chipotle mayo sauce that takes this crab cakes recipe to the next level.
Minimal “fillers”: Most crab cake recipes have a lot of “fillers” inside, like crushed crackers, chopped veggies, and tons of herbs and seasonings. We want the crab to be the star of the flavor show, so we only add enough to enhance the flavor; not overpower it.

About the Crab Meat:

Buy fresh lump crab for crab cakes. There are different grades of crab meat depending on the part of the crab the meat was taken from. “Lump” meat is best because it is smaller white pieces of crab meat. Jumbo lump is a little too large and would be wasted in crab cakes as its larger white pieces are more appropriate for fresh salads or sandwiches. Avoid crab meat that comes in a can, like tuna fish.
Where to buy fresh crab: Look in the refrigerated section near the seafood counter, and look for crab labeled, “hand picked” or “freshly picked”. I like to buy mine from Costco, for the best price for the size. If you have to substitute canned crab meat, it won’t have the same wonderful taste and texture.

How to make Crab Cakes:

Mix crab cake ingredients. Add crab meat to a bowl and mix in the bell pepper, mayonnaise, old bay seasoning, garlic, salt and pepper.

Chill. Refrigerate mixture for at least one hour. This will make the crab cakes easier to form and hold their shape.

Form crab cakes. Use a ⅓ cup measuring cup to scoop the crab (which will yield about 7, three inch crab cakes). Press mixture firmly into your measuring cup. Invert into the palm of your hand and flatten it gently, molding it tightly with your hands to form a flat disc.

Coat with eggs and breadcrumbs. Add two beaten eggs to a bowl and panko bread crumbs to a separate bowl. Sprinkle crab cakes with cornstarch and set them in the egg mixture, using a pastry brush to brush beaten egg over their top. Scoop and press breadcrumbs around the sides and on top of the crab cake.

Pan fry. Heat olive oil in a large skillet over medium heat. Once hot, add crab cakes and cook for about 3-4 minutes on each side, until golden brown.

For Baked Crab Cakes: place them on a greased baking tray and bake at 400 degrees F for about 8 minutes, then flip and bake for 5-10 more minutes, until warmed through and crispy on top.

For Air Fryer Crab Cakes: Preheat air fryer to 375 degrees F. Arrange crab cakes in a single layer in the air fryer basket (you may need to cook in batches) and cook for about 8 minutes, until golden on top and warmed throughout.

Make Ahead and Freezing Instructions:

To Make Ahead: Form crab cakes and store, covered with plastic wrap, in the fridge for a few hours ahead, before cooking.

To Freeze: You may freeze these crab cakes before pan frying. Just wrap each one in plastic wrap and place in a freezer safe bag. Freeze up to 1 month. Let thaw in the refrigerator overnight before pan frying.

Serve Crab Cakes with:

Salad: like Beet Salad, Radicchio Salad, Wedge Salad or Tomato Cucumber Salad
Other Appetizers like blistered shishito peppers, whipped goat cheese or Bruschetta.
Soup, like Tomato, Corn Chowder, or Potato Leek
Peanut Noodles
Risotto
Panzanella
Fresh Corn Salad

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Crab Cakes

The BEST Crab Cakes recipe couldn't be more delicious or easy, made with fresh lump crab meat, bell pepper, cilantro, mayo and spices. Serve them as an appetizer or main dish, topped with our crab cakes sauce.

Course Appetizer, Main Course, Side Dish

Cuisine American

Prep Time 15

Cook Time 10

Refrigerate 1

Total Time 1 25

Servings

Calories 204kcal

Author Lauren Allen

Cost 22

Equipment

Pastry Brush

Ingredients

1 pound lump crab meat*
1/2 cup bell pepper (yellow, red, or a little of both), diced
2 large eggs , separated
2 teaspoons Old Bay Seasoning
2 Tablespoons mayonnaise
1 clove garlic , minced
1 Tablespoon fresh cilantro , chopped
salt and freshly ground black pepper , to taste
1/4 cup cornstarch
1 Tablespoon olive oil
panko bread crumbs

Crab Cakes Sauce:

1 cup mayonnaise
2 Tablespoons chives , finely chopped
2 cloves garlic , minced
2 teaspoons fresh lime juice
1 teaspoon chipotle chili powder
salt and freshly ground black pepper

US Customary – Metric

Instructions

Make the sauce by combining the ingredients until smooth. Refrigerate, covered, until ready to serve. (Can be made several days in advance).
Mix crab and seasonings: In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended.
Refrigerate for at least one hour, or up to 5 hours.
Form Crab Cakes: Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish. Spoon about ⅓ cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter. Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch.
Dip each patty lightly in the beaten egg, and then coat them lightly with panko bread crumbs. I try to avoid doing a thick coating of crumbs because I like the crab flavor to shine through as much as possible.
Cook: Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate.
Serve warm with chipotle mayo sauce for dipping.

Video

Notes

Crab meat: Buy fresh lump crab for crab cakes, found in the refrigerated section near the seafood counter. Avoid crab meat that comes in a can, like tuna fish.

Sauce: other popular sauces to serve with crab cakes include tartar sauce, remoulade sauce, cocktail sauce and horseradish-sriracha.

Baked Crab Cakes: place them on a greased baking tray and bake at 400 degrees F for about 8 minutes, then flip and bake for 5-10 more minutes, until warmed through and crispy on top.

Air Fryer Crab Cakes: Preheat air fryer to 375 degrees F. Arrange crab cakes in a single layer in the air fryer basket (you may need to cook in batches) and cook for about 8 minutes, until golden on top and warmed throughout.

Vegan: Use vegan mayonnaise, and use ¼ cup egg substitute in place of each whole egg.

Make Ahead Instructions: Form crab cakes and store, covered with plastic wrap, in the fridge for a few hours ahead, before cooking.

Freezing Instructions: You may freeze these crab cakes before pan frying. Wrap each one in plastic wrap and place in a freezer safe bag. Freeze up to 1 month. Let thaw in the refrigerator overnight before pan frying.

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I originally shared this recipe August 2018. Updated December 2021 and December 2023.

Balsamic Roasted Carrots

Lauren Allen — Tue, 07 Nov 2023 12:00:00 +0000

These honey Balsamic Roasted Carrots are my favorite way to elevate this simple veggie to restaurant quality. They are flavorful, easy, and can be served with practically any entrée!

Looking for more side dishes? You will love Blistered Shishito Peppers, Whipped Feta with Roasted Vegetables, and Hericot Verts French Green Beans.

Why I love these roasted carrots:

Simple Elegance – These are the best roasted carrots that are so simple to make, inexpensive, and have a delicious flavor that’s different than others.
Easy – Just a few minutes to prep then they can be roasting in the oven while you make your dinner.
Versatile – Serve these balsamic carrots with practically anything! I love to eat it with Prime Rib, Meatloaf, Chicken Casserole, and always my Thanksgiving Turkey!

How to make Balsamic Roasted Carrots:

Prep Carrots: Remove stem from carrots (optional–If they have long green stems, I think they look pretty!)) then slice in half, lengthwise.

Flavor: Arrange carrots on baking sheet then toss with oil, balsamic vinegar, a drizzle of honey, and salt and pepper.

Roast for about 20 minutes, then remove from oven. Turn carrots to coat in remaining drippings, drizzle a little more honey, rosemary and thyme over the top then toss.

Finish: Use a paper towel to soak up any residual fluids on the bottom of the pan then return to oven for 20-30 more minutes, or until roasted carrots are tender and caramelized.

Serve With:

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Balsamic Roasted Carrots

These honey Balsamic Roasted Carrots could be straight from the restaurant. They are flavorful, easy, and can be served with practically any entrée.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 65kcal

Author Lauren Allen

Cost 2

Ingredients

2 pounds carrots , whole, washed
1 Tablespoons olive oil , or avocado oil
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper , or more to taste
1 ½ Tablespoons balsamic vinegar , plain or flavor infused
honey
1 teaspoon fresh rosemary , chopped
½ teaspoon dried thyme , or 2 sprigs fresh thyme leaves, leaves removed

US Customary – Metric

Instructions

Preheat oven to 425 degrees F.
Remove stem from carrots and slice in half, lengthwise.*
Arrange carrots on baking sheet and toss with oil, balsamic vinegar, a drizzle of honey, and salt and pepper.
Roast for about 20 minutes, then remove from oven.
Turn carrots making sure to coat in remaining drippings, drizzle a little more honey, rosemary and thyme over the top and toss to coat. Use a paper towel to soak up any residual fluids on the bottom of the pan allowing the carrots to roast instead of steam. Return to the oven for 20-30 more minutes, or until tender and caramelized.

Notes

Carrots: You want all the carrots to be similar size and thickness, so they cook evenly. If any carrots are extra large/thick, cut them in quarters, or very thin carrots may be left whole. For baby carrots, roast for 18-20 minutes.

Air Fryer Roasted Carrots: Cook at 400 degrees for 9-12 minutes

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How to Use an Air Fryer

Lauren Allen — Wed, 02 Aug 2023 18:25:47 +0000

All of my easy-to-follow tips and tricks for air fryer cooking- including the air fryer brand I love, helpful accessories, a printable, and some of my favorite air fryer recipes!

Check out my many air fryer recipes, like this Salmon Bowl, Breakfast Potatoes, or Calzones!

As an Amazon Influencer, I earn from qualifying purchases. I love sharing my favorite products with you!

Air fryers are fantastic kitchen appliances that can help you cook up delicious and healthier meals without sacrificing flavor or texture! Whether you’re a seasoned home cook or a kitchen newbie, an air fryer can help you achieve that perfect golden brown crispness in your favorite foods.

What I love about the Air Fryer:

Healthier – Enjoy your favorite crispy fried foods in a healthy way without the added oils and fats!
Doesn’t Heat My House – Especially living in Arizona, I don’t like to turn on my oven in the summer! Using an air fryer let’s me make my favorite Baked Potatoes without heating up the house.
Hosting – The air fryer comes in handy when hosting and prepping a big meal for guests, and especially when you don’t have multiple oven.

Print Air Fryer Cheat Sheet

My Favorite Air Fryer:

There are TONS of air fryers on the market, but the GoWISE 5.8 QT 8-in-1 Air Fryer is my favorite because its large enough to cook meals for my whole family, and it has multiple cooking settings to make sure your food comes out just the way you like it.

Built-in touchscreen menu
8 cooking presets for fries, pork, chicken, steak, shrimp, cake, fish, and pizza
Wide temperature range
Built-in alarm function that reminds you to shake your ingredients in 5, 10, and 15-minute increments

Need a smaller air fryer? I recommend the 4 Quart Ninja AF101.

Want an air fryer that does more than one job? You gotta check out this 6-quart Instant Pot Duo Crisp 11-in-1 Air Fryer! This thing will air fry, steam, slow cook, saute, dehydrate, and more!

PRO TIP: Everything in the kitchen is more manageable when I’m meal planning – a little bit of prep on paper really makes everything else work better!

Don’t miss the FREE PRINTABLE at the bottom of this post! Print it off and store it with your air fryer recipes to have this great reference at your fingertips.

Air Fryer Accessories

I have a few products I can’t live without when cooking with my air fryer. They make cooking and cleanup a breeze!

Oil Sprayer: Did you know you can’t use aerosol cooking sprays on most air fryer models? It destroys the coating of your basket. After trying many different oil misters, I highly recommend this one.
Kitchen tongs: Let’s keep protecting that basket with silicone-tipped tongs. Tongs also allow you to easily flip and move your food around in the basket without burning your hands. I also recommend a silicone spatula.
Air Fryer Liners: I didn’t have liners when I first got my air fryer, and wow, I was missing out! Air fryer liners prevent sticking and help distribute heat evenly– which improves the cooking performance of your air fryer! (Quick tip: It’s best to use products specifically made for the air fryer to avoid problems!)
Digital Meat Thermometer: Like ovens, every air fryer cooks a little differently, so a reliable digital meat thermometer is a must for getting our Air Fryer Steak and Air Fryer Whole Chicken perfect!
Vegetable Chopper or Mandoline Slicer: Food cooks more evenly in the air fryer if it’s uniformly cut or sliced. It makes all the difference with our Air Fryer French Fries!

Air Fryer Tips & Tricks!

Tip #1: Don’t overcrowd your basket: That’s why I love my GoWISE 5.8 QT 8-in-1 Air Fryer because it’s big enough to only do one batch!
Tip #2: Reheat your leftovers in the air fryer! I’ve fooled my family into eating leftovers many times by reheating them in the air fryer! Much better than the microwave. French Toast Roll-Ups and Crispy Southwest Wrap are especially good reheated in the air fryer the next day!
Tip #3: Thaw your meat. For the best results, meat must be thawed before cooking in the air fryer for recipes like our Air Fryer Meatballs and Air Fryer Chicken Wings.
Tip #4: Be careful with cheese! Don’t smother your recipe with cheese– you’ll have a burnt, gooey mess on your hands! (Although with the air fryer liners, it wasn’t as big of a deal!)
Tip #5: Hand Wash: The dishwasher damages the non-stick basket. (See more cleaning tips below!)

Print Air Fryer Cheat Sheet

Cleaning Your Air Fryer: My Simple 5 Step Process:

Unplug: Make sure you unplug your air fryer and that it’s completely cooled down before you clean it.
Clean Basket and Tray: The basket and tray are the most important parts of your air fryer, so keeping them clean is essential. Remove any excess food particles with a soft sponge or cloth, then wash the basket and tray with warm, soapy water. (Remember to avoid using abrasive products or steel wool because it can scratch the surface)
Clean Heating Element: use a soft-bristled brush to remove any debris and wipe it down with a damp cloth. I can’t say enough about these microfiber cleaning cloths. I have them in every room in my house!
Wipe: Give the outside of your air fryer a quick wipe down with your damp cloth too!
Store Properly: When not using your air fryer, store it in a cool, dry place with plenty of ventilation. It’s best not to stack heavy objects on top of it because that can damage the heating element.

My Top Air Fryer Recipes:

Calzones– so easily adapted for the Air Fryer!

4.94 from 45 votes

Calzones

This easy homemade Calzones recipe includes pizza dough stuffed with your favorite pizza toppings, making a fun customizable dinner that everyone loves. Calzones can be made in advance or frozen for an easy freezer meal.

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Air Fryer Tofu

5 from 1 vote

Air Fryer Tofu

Crispy Air Fryer Tofu cooked in just 10 minute with simple spices. Perfect for snacking or adding to your favorite vegetarian bowl or main entree.

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Whole Chicken

5 from 5 votes

Air Fryer Whole Chicken

The BEST Air Fryer Chicken recipe is juicy, flavorful, and has perfectly crispy skin. It only takes a few minutes to prep and is always a family favorite!

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Chick-Fil-A Crispy Chicken Sandwich Copycat

4.71 from 773 votes

Chick-Fil-A Crispy Chicken Sandwich Copycat

This Chick-Fil-A crispy chicken sandwich with homemade Chick-Fil-A sauce is the perfect copycat recipe of the classic sandwich we all love!

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Air Fryer Steak

5 from 5 votes

Air Fryer Steak with Garlic Herb Butter

The BEST Air Fryer Steak is juicy, flavorful, and ready in less than 20 minutes! The homemade garlic herb butter compliments the steak perfectly, and this delicious quick meal can be made any time of year!

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Roasted Vegetables (Adapted for Air Fryer)

4.96 from 43 votes

Roasted Vegetables

A how-to guide for making perfect Roasted Vegetables with a variety of vegetables, including brussels sprouts, butternut squash, zucchini, cauliflower, and broccoli.

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Air Fryer French Toast

4.70 from 10 votes

Air Fryer French Toast

Delightfully crispy-toasted on the outside, and soft in the center, Air Fryer French Toast is as delicious as it is easy to make!

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Breakfast Taquitos

4.98 from 87 votes

Breakfast Taquitos

Easy Breakfast Taquitos have scrambled eggs, cheese and sausage links rolled and baked inside a corn tortilla. They are quick to make, and fun to eat!

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Breakfast Potatoes

4.97 from 28 votes

Breakfast Potatoes

Perfectly crispy Breakfast Potatoes are easy to make and include seasoned red potatoes, bell pepper and onion, roasted in the oven.

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Air Fryer Grilled Cheese

5 from 35 votes

Air Fryer Grilled Cheese

These Air Fryer Grilled Cheese sandwiches are crispy on the outside with melted gooey cheese on the inside. They are easy to make, always a family favorite, and turn out perfect every time!

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Air Fryer Pizza

5 from 21 votes

Air Fryer Pizza

Use this Air Fryer Pizza recipe for your next pizza night! It's cheesy, delicious, and has a crispy crust. Perfect for a weeknight since it's ready in less than 10 minutes!

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Air Fryer Chicken Tenders

5 from 23 votes

Air Fryer Chicken Tenders

The best Air Fryer Chicken Tenders recipe results in golden, crispy, and perfectly juicy chicken. These couldn't be easier to make and can be served in so many ways!

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Toasted Ravioli

5 from 27 votes

Toasted Ravioli

Warm and crispy Toasted Ravioli made from frozen raviolis dipped in egg and breadcrumbs, fried, and served with marinara sauce for dunking.

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Air Fryer Meatballs

5 from 11 votes

Air Fryer Meatballs

This homemade Air Fryer Meatballs recipe is perfectly crisp on the outside and tender on the inside. They only take a few minutes to make and are packed full of flavor! Make a large batch and keep them in the freezer for a quick weeknight meal.

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Easy Homemade Crab Cakes

4.97 from 28 votes

Crab Cakes

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Air Fryer Chicken Wings – My most popular air fryer recipe

4.89 from 45 votes

Air Fryer Chicken Wings

The BEST Air Fryer Chicken Wings are seasoned with a simple spice rub and cooked (from fresh or frozen), then tossed in your favorite wing sauce! They are crispy and only take 5 minutes to prepare, and are quick and easy cooked in the air fryer.

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Southwest Egg Rolls

Lauren Allen — Tue, 25 Jul 2023 11:00:00 +0000

Crispy Southwest Egg Rolls (that you can bake or fry, or air fry!) served with a creamy cilantro dipping sauce. These could be my favorite party appetizer of all time, and they’re freezer friendly.

If you love warm and crispy egg rolls, you may also love this Crispy Southwest Wrap, Bean and Cheese Burritos, or Chicken Taquitos.

This was one of the very first recipes I shared on my blog, and it was inspired by my love for the Tex Mex egg rolls appetizer from The Cheesecake Factory. I’m seriously in love with these little egg rolls. Serve them for dinner, as a side, or as an appetizer. The crispiness of the egg roll wrapper, combined with the southwest filling and creamy cilantro dipping sauce (I could eat that stuff with a spoon!) just can’t be beat!

Ingredients in Southwest Egg Rolls:

Egg roll wrappers
Black beans: or sub pinto beans.
Produce: corn, bell pepper, onion.
Chicken– cooked and chopped (rotisserie chicken works great).
Shredded cheese– Mexican blend, cheddar, or Monterrey jack.
Spices: garlic powder, chili powder, cumin, salat, pepper
Oil for frying: I don’t typically deep fry because it makes a mess, uses so much oil, and is unhealthy. By pan-frying them in just a little oil, or cooking in the air fryer, I still get the same crispiness that I love. You can also bake them.
Dipping sauce: cream cheese, sour cream, cilantro, salsa.

How to make Southwest Egg Rolls:

Combine Filling Ingredients: Add black beans, corn, bell pepper, onion, chicken, garlic powder, chili powder, cumin, salt and pepper, and cheese to a bowl and mix.

Fill Egg Roll Wrapper: Place 2-3 tablespoons of filling on the egg roll wrapper. Take the wrapper end that is pointing towards you and fold it over the filling mixture. Fold in the sides of the wrapper, and then continue rolling the wrapper tightly all the way to the end. You can brush the ends of the wrapper with a little bit of water to help it stick together.

Cook: Choose to pan fry, deep fry, air fry, or bake your southwest egg rolls.

Pan Fry: Cook egg rolls in a few Tablespoons of hot canola oil, rotating them often until toasted on all sides.
Air Fry: Spray the basket of the air fryer with oil cooking spray. Place a few egg rolls seam side down, in a single layer in the basket and spray the tops with more olive oil spray. Air fry at 400 degrees for 6 minutes. Flip and cook for an additional 5-6 minutes until golden and crispy. Serve warm, with dipping sauce.
Deep Fry: Heat oil to 350 degrees F and cook egg rolls, turning in the oil to cook evenly, for about 90 seconds, or until golden brown.
Bake: Line egg rolls, seam side down, on baking sheet, and spray them with nonstick cooking spray or brush them with oil. Bake at 425 degrees F for about 15 minutes or until golden.

Make Creamy Cilantro Dressing: Blend together some cream cheese, cilantro, salsa and sour cream. Use it as a dip for the egg rolls. Save leftover sauce for dressing on Taco Salad, Fajita Bowls, Instant Pot Chicken Taco Bowls, Sweet Pork Burrito Bowls, Grilled Fish Tacos, or Baked Tacos!

Serve: Enjoy the egg rolls warm, with dipping sauce. This makes an easy meal, appetizer, or snack!

Make Ahead and Freezing Instructions:

To Make Ahead: Prepare the filling and sauce ahead of time and store in the fridge for up to 3 days, depending on freshness of ingredients. To assemble egg rolls ahead of time, roll them in egg roll wrappers, place in an airtight container, covering them with a damp cloth before applying the lid. Refrigerate for a few hours. Cooked egg rolls can also be made ahead of time, then reheated in an air fryer or hot skillet until toasted again on all sides.

To Freeze: Allow cooked egg rolls to cool completely, then place in a freezer safe container. Rewarm from frozen (adding a few extra minutes to the cook time) or thaw first.

Recipe Variations:

Vegetarian: Omit the chicken and add an additional can of beans or some chopped sautéed cabbage and carrots.
Substitute the Meat: Substitute cooked ground beef, turkey or pork.
Add Rice: If I have leftover rice (any type) I like to throw it in as well.

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Southwest Egg Rolls

Crispy Southwest Egg Rolls (that you can fry, air fry or bake!) served with creamy cilantro dipping sauce. These could be my favorite party appetizer of all time, and they're freezer friendly!

Course Appetizer, Main Course

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 134kcal

Author Lauren Allen

Cost 10

Equipment

Food Processor

Ingredients

Egg Rolls:

20 egg roll wrappers
15 ounce can black beans , rinsed and drained
1 cup cooked corn , canned or frozen
1 red or green bell pepper , finely diced
1/4 cup onion , finely diced
2 cups cooked chicken , chopped (about 1 breast)
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup shredded cheddar cheese , or Mexican blend cheese
Oil for pan frying or deep frying (optional)

Dipping Sauce:

6 ounces cream cheese
1/4 cup sour cream
1 bunch fresh cilantro
1/3 cup salsa

US Customary – Metric

Instructions

Dipping Sauce: Add all of the dipping sauce ingredients to a food processor and blend until smooth. Add more salsa, if needed, to thin the mixture, or to taste. Refrigerate.
Egg Roll Filling: In a large mixing bowl, combine black beans, corn, bell pepper, onion, chicken, cheese, garlic powder, chili powder, cumin, and salt and pepper. Taste and add more seasonings if needed, to your liking.
Assemble: Place one egg roll wrapper on counter with one corner pointing towards you. Spoon about ⅓ cup of filling onto the egg roll wrapper. Take the wrapper end that is pointing towards you and fold it over the filling mixture. Fold in the sides of the wrapper, and then continue rolling the wrapper tightly all the way to the end. Dip your fingers in water and brush the ends of the wrapper with a little water to help seal the wrapper. Repeat with remaining egg rolls (makes about 15-20).

Choose Cooking Method:

To Pan Fry: In a large skillet over medium-high heat, add 2 Tablespoons of canola or vegetable oil. When the oil is hot, place a few egg rolls at a time into the pan. Cook them, rotating often, until toasted on all sides. Drain on paper towels. Serve warm, with dipping sauce.
To Air Fry: Spray the basket of the air fryer with oil cooking spray. Place a few egg rolls seam side down, in a single layer in the basket and spray the tops with more olive oil spray. Air fry at 400 degrees for 6 minutes. Flip and cook for an additional 5-6 minutes until golden and crispy. Serve warm, with dipping sauce.
To Deep Fry: In a deep stock pot, heat about 1 quart of vegetable oil to 350 degrees F (medium high heat). Cook egg rolls, turning in the oil to cook evenly, for about 90 seconds, or until golden brown. Remove to a paper towel lined plate. Serve warm, with dipping sauce.
To Bake: Preheat oven to 425 degrees F. Line egg rolls, seam side down, on baking sheet, at least 1 inch apart. Spray them with oil cooking spray, or brush the tops lightly with oil. Bake for 12-15 minutes or until golden, rotating half way through cooking. Serve warm, with dipping sauce.

Video

Notes

To Freeze: Allow cooked egg rolls to cool completely, then place in a freezer safe container. Rewarm from frozen (adding a few extra minutes to the cook time) or thaw first, and rewarm on a hot greased skillet or in the air fryer until crisp and warmed through.

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I originally shared this recipe January 2018. Updated July 2023.

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Calzones

Lauren Allen — Mon, 26 Jun 2023 11:00:00 +0000

This easy homemade Calzones recipe includes pizza dough stuffed with your favorite pizza toppings for a customizable dinner that everyone loves. Calzones can be made in advance or frozen for an easy freezer meal.

Want more Italian recipes? Try Chicken Parmesan, Homemade Lasagna, or Manicotti!

We can thank the Italian’s for the culinary masterpiece of Calzones! A Calzone is like a folded over pizza, baked with any number of pizza-style toppings inside including meats, cheeses, or veggies. Calzones are hand held like a sandwich, and often dipped in sauces like our easy pizza sauce or marinara.

Calzones are similar to Stromboli, the biggest difference is in the way the dough is sealed around the filling; Stromboli are rolled and calzones are folded.

Ingredients Needed:

Pizza dough: One pound of pizza dough will make approximately 4 large calzones. I like to make my easy homemade dough (makes 2lbs) in the morning and leave it covered in the fridge until ready to assemble. Store-bought dough can also be used.
Meat (precooked): Pepperoni, ham, sausage, Canadian bacon, chicken, bacon.
Vegetables: Bell peppers, onion, mushrooms, spinach, jalapeno, zucchini, artichoke hearts, olives.
Cheese: Shredded mozzarella is preferred, but you can use your favorite kind.
Pizza Sauce: We don’t add sauce inside, to prevent the calzones from getting soggy, but serve sauce on the side for dipping, instead. Pizza sauce or Marinara sauce goes with most any type of calzone, or serve with white garlic sauce, ranch, Alfredo, or bbq sauce for a bbq chicken filled calzones.

How to make Calzones:

Preheat Oven to 450ºF (or air fryer to 370ºF). Set pizza stone in oven to get hot while oven preheats (or use a baking sheet turned upside down).

Roll Out Dough: Divide pizza dough into 8 portions. Roll a piece into a flat disk, about 1/4inch thick.

Add Toppings: Add about ¼ cup of toppings to one side, including a generous sprinkle of cheese. Fold the other half of dough over the toppings then seal the edges together.

Bake or Air Fry: Place calzones on a large piece of parchment paper. Using a sharp knife, make a slit on top of each (for steam to escape while baking). Lightly brush tops with beaten egg, then sprinkle with a little parmesan cheese and Italian seasoning.

Bake: Transfer calzones on parchment paper to the hot pizza stone or baking sheet in the oven then bake for 12-14 minutes or until golden brown.
Air Fryer Calzones: Spray the pan and place 2-3 calzones in a single layer. Cook for 5-6 minutes, then flip, and cook for 2-3 more minutes.

Serve: Allow to cool for at least 10 minutes before serving then enjoy the best calzones with warmed pizza sauce, for dipping.

Make Ahead and Freezing Instructions:

To Make Ahead: Pizza dough can be made up to 3 days in advance and refrigerated. Chop and prepare filling ingredients up to 3 days in advance, depending on freshness of ingredients. Pizza sauce can be made 1 week ahead.

To Freeze:

Baked Calzones: Allow to cool completely, wrap tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Microwave or bake from frozen or thawed, until warm.
Unbaked Calzones: place prepared homemade calzones on a baking sheet and flash freeze for 1 hour. Transfer to a freezer bag and freeze for up to 3 months. Bake from frozen at 400 degrees for 30-45 minute, or until warmed through and golden.

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Calzones

Course Main Course

Cuisine American, Italian

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 376kcal

Author Lauren Allen

Cost 8

Equipment

Pizza Stone , optional

Ingredients

2 lbs pizza dough homemade or store-bought
2 cups shredded mozzarella cheese
1 egg , whole, beaten
2 Tablespoons freshly grated parmesan cheese
Italian seasoning
pizza sauce , for dipping

Calzone Filling Ideas:

pepperoni
ground Italian sausage , cooked
Canadian bacon
cooked shredded chicken
black olives
sliced mushrooms
bell pepper , chopped
chopped onion
fresh jalapeño pepper
pineapple

US Customary – Metric

Instructions

Preheat oven to 450 degrees F, with a pizza stone inside if possible (or use a baking sheet turned upside down).
Divide pizza dough into 8 portions. Roll each into a flat disk, about ¼ inch thick. Add about ¼ cup of toppings to one side, including a generous sprinkle of cheese. Fold the other half of dough over the toppings and seal the edges together.
Place calzones on a large piece of parchment paper. Use a sharp knife to make a small slit on top of each calzone (for steam to escape while baking). Lightly brush tops of calzones with beaten egg, then sprinkle with a little parmesan cheese and Italian seasoning.
Transfer calzones (on the parchment paper) to the hot pizza stone or baking sheet in the oven. Bake for 12-14 minutes or until golden brown. Allow to cool for at least 10 minutes before serving.
Serve with warmed pizza sauce or Marinara sauce for dipping. Or try other dipping sauces like white garlic sauce, ranch, Alfredo, or bbq sauce.

Video

Notes

*Nutritional label includes cheese, but no additional pizza toppings.

Make Ahead instructions: Pizza dough can be made up to 3 days in advance and refrigerated. Chop and prepare filling ingredients up to 3 days in advance, depending on freshness of ingredients. Pizza sauce can be made 1 week ahead.

Freezing Instructions: To freeze baked calzones, allow to cool completely, wrap tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Microwave from frozen or thawed, until warm. To freeze unbaked calzones, place prepared calzones on a baking sheet and flash freeze for 1 hour. Transfer partially frozen calzones to a freezer bag and freeze for up to 3 months. Bake from frozen at 400 degrees for 30-45 minute, or until warmed through and golden.

Air Fryer Calzones: Spray the pan and place 2-3 calzones in a single layer. Cook for 5-6 minutes, then flip, and cook for 2-3 more minutes.

Nutrition

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I originally shared this recipe October 2020. Updated June 2023.

Salmon Bowls

Lauren Allen — Sun, 25 Jun 2023 11:00:00 +0000

The BEST Salmon Bowl recipe is quick to make, healthy, and incredibly fresh! A teriyaki salmon fillet is cooked in the air fryer (or grill/oven), set on top of a bed of rice, and topped with avocado, cucumber, mango, edamame, green onions, and cilantro.

Looking for more seafood recipes? Try this California Roll, Poke Bowl, Seared Scallops, or Kung Pao Shrimp!

Why I love this recipe:

Quick – This may be my top favorite 30-minute meal! It’s delicious, fresh, and leaves you feeling energized.
Healthy – These salmon rice bowls are my favorite when I want a hearty but fresh dinner, but loaded with fresh vegetables and protein.
Incredible – The air fryer gives this teriyaki salmon the perfect crispy texture on the outside, but is still so moist and flavorful. The rice and toppings compliment the salmon perfectly! This meal will become your new staple!

How to make Salmon Bowls:

Make Teriyaki Sauce: Add all sauce ingredients to a saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon. Allow to cool (sauce may be made several days in advance).

Marinate Salmon and Cook Rice: Pour ¼ cup of the teriyaki sauce over the raw salmon and set aside to marinate for at least 20 minutes or up to overnight. Cook the rice according to package instructions.

Cook Salmon: (I prefer the air fryer, but see baking and grilling instructions in notes). Preheat air fryer to 400ºF. Spray basket with non-stick spray then place salmon fillets inside. Air fry for about 5-7 minutes, or until cooked through (flakes easily with a fork, or about 125-135 degrees if testing with a thermometer).

Assemble Salmon Bowls: Divide rice among the bowls then top with a piece of teriyaki salmon, some avocado, edamame, mango and cucumber.

Serve: Drizzle teriyaki and sriracha mayo over the top and garnish with chopped green onion and cilantro.

Make Ahead Instructions:

To Make Ahead: The teriyaki sauce can be made several days in advance, just keep in an airtight container in the refrigerator. The salmon can marinate for 20 minutes or up to overnight, and the veggies can all be chopped ahead of time to make this dinner a breeze.

Recipe Variations:

Baked Salmon: Preheat oven to 400 degrees F. Remove salmon from the marinade, allowing any excess marinade to drip off and place on a lined baking sheet. Bake for 7-9 minutes, just until cooked through.
Grilled Salmon: Leave the salmon filets whole. Remove the salmon from the marinade and place skin side down on grill over medium heat then close lid and cook for about 6 minutes. Flip the salmon flesh side down onto the well-oiled grill then cook for another 3-4 more minutes or until the salmon reaches 145 degrees F. Remove to a plate.
Low Carb: Sub cauliflower rice
Vegetarian: Use tofu—cook in air fryer until crisp and then toss in teriyaki sauce.
More Veggies: Try adding bell pepper, steamed broccolini, and sautéed zucchini.

Follow me for more great recipes

Salmon Bowls

The BEST Salmon Bowl recipe is quick to make, healthy, and incredibly fresh! A teriyaki salmon fillet is cooked in the air fryer (or grill/oven), set on top of a bed of rice, and topped with avocado, cucumber, mango, edamame, green onions, and cilantro.

Course Main Course

Cuisine Japanese

Prep Time 25

Cook Time 8

Total Time 33

Servings

Calories 758kcal

Author Lauren Allen

Cost 25

Equipment

Air fryer optional

Ingredients

5 salmon fillets , 4-6oz each
2 cups dry jasmine rice (or use white rice, sushi rice, brown rice, or coconut rice)
1 1/2 cups edamame , shelled
1 English cucumber , sliced
6 green onions , chopped
2 mangos , peeled and cubed
2 avocados , peeled, seeded and cubed
1/2 cup chopped fresh cilantro
Sriracha mayo* for topping (optional)

Teriyaki Sauce:

½ cup low-sodium soy sauce
2 Tablespoons rice vinegar
1 Tablespoon sesame oil
1/4 cup + 1 Tablespoon light brown sugar
1 Tablespoon honey
¾ teaspoon ground ginger
1 clove garlic , minced
2 teaspoons cornstarch+ 2 tsp water , mixed together to make a cornstarch slurry
1/4 teaspoon crushed red pepper flakes

US Customary – Metric

Instructions

Make Teriyaki Sauce (can made and refrigerated several days ahead): Add all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon. Allow to cool.
Marinate Salmon: Pour ¼ cup of the teriyaki sauce over the raw salmon and set aside to marinate for at least 20 minutes or up to overnight.
Cook rice according to package instructions.
Cook Salmon: (I prefer the air fryer, but see baking and grilling instructions in notes.) Preheat air fryer to 400ºF. Spray basket with non-stick spray and place salmon filets inside. Air fry for about 5-7 minutes, or until cooked through (flakes easily with a fork, or about 125-135 degrees if testing with a thermometer).
Assemble Salmon Bowls: Divide rice among the bowls and top with a piece of teriyaki salmon, some avocado, edamame, mango and cucumber.
Garnish: Drizzle teriyaki and sriracha mayo over the top and garnish with chopped green onion and cilantro.

Video

Notes

Sriracha Mayo: Mix ¼ cup mayonnaise with 1.5 Tablespoons Sriracha. I love Kewpie Japanese Mayo.

Baked Salmon: Preheat oven to 400 degrees F. Remove salmon from the marinade, allowing any excess marinade to drip off and place on a lined baking sheet. Bake for 7-9 minutes, just until cooked through.

Grilled Salmon: Leave the salmon filets whole. Remove the salmon from the marinade and place skin side down on grill over medium heat. Close lid and cook for about 6 minutes. Flip the salmon flesh side down onto the well-oiled grill and cook for another 3-4 more minutes or until the salmon reaches 145 degrees F. Remove to a plate.

Variations:

Low Carb: Sub cauliflower rice
Vegetarian: Use tofu—cook in air fryer until crisp and then toss in teriyaki sauce.
More Veggies: Try adding bell pepper, steamed broccolini, and sautéed zucchini.

Nutrition

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