MY GLUTEN-FREE LIFE

Air Fryers

by Kathy Cretsinger

Anything I can find that helps me eat healthy, I\’m all for it. We bought an air fryer for Christmas, and I have enjoyed it for baked potatoes. I will enjoy it more this summer because it won\’t heat up the kitchen. Recently, I\’ve expanded its use for several foods.

Saturday night I baked chicken breasts. It is so easy, and quicker than I thought it would be. Spray your chicken with Pam Olive Oil. I sprayed the inside of my air fryer also. Sprinkle salt and pepper. Cook at 390 degrees for eight minutes, turn over, and bake for another eight minutes. Test with a meat thermometer. Chicken is usually well cooked at 165 degrees. You can cook them for a few minutes longer, if you feel safer.

When they finished baking, they were juicy and tender. I will use this more often, and I\’ve thought if I feel I need to do something more, I can heat up some spaghetti sauce and serve over it, or maybe my favorite orange marmalade and Russian dressing heated.

My next find was a grilled cheese sandwich in the air fryer. Since I have an intolerance to gluten, I do sometimes cheat, and I love grilled cheese sandwiches. Put butter (I keep mine on the kitchen cabinet all the time) on two outside slices of bread and put cheese in the middle. Use your favorite cheese. Put in the air fryer at 370 degrees for five minutes. Flip and add five minutes more to the timer. This is delicious.

We also toast biscuits in the air fryer the same as the grilled cheese. I am now in love with my air fryer, and I wish I had bought the long flat one instead of the round one.

Maybe you have a favorite air fryer dish you\’d like to share.