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COCONUT SHRIMP •
Ingredients: ½ pound uncooked large shrimp ½ cup sweetened shredded coconut 3 tablespoons panko bread crumbs 2 large egg whites
1/8 teaspoon salt 1/8 teaspoon pepper Hot sauce to preference 3 tablespoons all-purpose flour
Directions: Preheat air fryer to 375 degrees Fahrenheit. Peel and devein shrimp, leaving tails on. In a shallow bowl, toss coconut with bread crumbs. In another bowl, whisk egg whites, salt, pepper and hot sauce. Place flour in a third bowl. Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Place shrimp in a single layer on greased tray in air-fryer basket. Cook 4 minutes on each side; turn shrimp and continue cooking until coconut is lightly browned and shrimp turn pink.
AIR FRYER
& SLOW COOKER
RECIPES By Carly Meyers
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HOME-MADE POTATO CHIPS •
Ingredients: 2 large potatoes Olive oil-flavored cooking spray
½ teaspoon sea salt Parsley to taste
Directions: Preheat air fryer to 360 degrees Fahrenheit. Using a mandolin or vegetable peeler, cut the potatoes into thin slices. Transfer to a large bowl; add enough ice water to cover potatoes completely. Soak for 15 minutes; drain. Add more ice water and soak for another 15 minutes. Drain potatoes; place on towels and pat dry. Spritz potatoes with cooking spray and sprinkle with salt. In single layers, place potato slices on greased air fryer basket. Cook in batches until crisp and golden brown, 15-17 minutes, turning every 5-7 minutes. Sprinkle parsley to preference.
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FamilyMagazine
The convenience of the slow cooker well-known. New to the scene of convenience, and quickly growing in popularity, is the air fryer. In the end, these two kitchen appliances give a totally different experience. The slow cooker is all about one-step quick preparation, whereas the air fryer provides the convenience of faster cooking times and fried crispiness. Check out one of these recipes the next time you’re looking for something new!
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SALTED CARAMEL COOKIE BARS •
Ingredients: 2 sticks of butter ¾ cup sugar ¼ teaspoon salt 1 teaspoon vanilla
1 egg 2 cups of flour 1 package of caramel pieces ½ tablespoon sea salt
Directions: Spray the bottom of your slow cooker with nonstick spray heavily. With a mixer, beat together butter, sugar and vanilla. Add egg and salt; mix until combined. Add flour 1 cup at a time and mix until dough forms. Sprinkle a little extra flour over the dough and use hands to form it into a ball. Use a little over half of the dough and press it down in the bottom of the slow cooker. Use a sprinkle of flour as needed to prevent it from sticking to your hands. Add the bag of caramel pieces evenly over the dough. Crumble the remaining dough over the caramel layer. Sprinkle sea salt on top. Cook covered on low for 2-3 hours.
