Air Fryer "Roasted" Broccoli

We have been in a serious eating funk around here. The kids have been all hot dogs, frozen pizzas, burgers, pasta…and it is fine because sometimes there are seasons like that. But it is time to break the cycle because I cannot deal! Enter: the air fryer! Yep. I caved. Did I need another kitchen appliance taking up space? Probably not. But this one seemed more and more practical after everything I’ve heard from others who have taken the plunge.

I ended up buying the Ninja Air Fryer simply because if was the right price and had good reviews. I’ve also heard great things about the Phillips Air Fryer but it is quite pricey.

Things I’m looking forward to making with my air fryer:

• sweet potato fries

• sweet potato chips

• plantain chips

• chicken nuggets

• fish sticks

• egg rolls

Those all seem like pretty obvious things to toss into the air fryer. What would you add to the list?

To get started, I went with something simple that I know my family will benefit from ASAP. Both of my kids like roasted broccoli, so it seemed like a no brainer to try making it in this fancy new appliance of mine. I used way less oil and it took me less time than it would in the oven. Hellooooo convenience! Plus, it is perfect for warmer days when you don’t want to heat up your house with a hot oven.

Stay tuned for more recipes like this one because I’m sure I’ll have more to share!

Air Fryer “Roasted” Broccoli

• 3 cups broccoli florets

• 2 tablespoons olive oil

• salt

• black pepper

1. Preheat air fryer to 390 degrees Fahrenheit.
   

2. Toss broccoli florets with 2 tablespoons olive oil and season with salt and pepper.
   

3. Add to the air fryer basket in two batches, cooking each batch for 8 minutes. As they cook, take the basket out every 2-3 minutes, shake the broccoli around, and check for doneness.
   

4. Serve and enjoy!

Simple Buttered Spaghetti Squash with Parmesan & Parsley

I remember the first time I had noodles with butter, salt, and pepper. It was sometime during my later elementary school years (maybe even early middle school) and I was at a friend's house. Her dad was home and he made it for us as a snack. That first bite was a revelation for me! Something about the combination of the butter with the pepper tasted like the most comforting thing to ever pass my lips. Sometimes, the simplest things give us the most pleasure. Now, if I'm having a rough patch or if I just need to feel like that awkward, naive kid at the end of a regular old school day.

This is my grown up version of that classic, comforting dish.

As much as I would love to eat egg noodles every day, it just isn't something my already soft, squishy midsection can handle. Sooooooo, spaghetti squash it is! And to be completely honest, I'm not complaining one. little. bit. Spaghetti squash lends itself well to all kinds of dishes that are typically made with pasta, but this has to be my favorite. It's simple, fast, delicious, and perfect for those slightly chilly fall days that require comfort food.

If you're feeling fancy, you can add a touch of garlic to the butter, or a bit a protein. Italian sausage is lovely, but a simple poached or fried egg will also do just fine.

Simple Buttered Spaghetti Squash with Parmesan & Parsley

makes 4 servings

• 1 spaghetti squash
• olive oil
• salt
• 4 T unsalted butter
• 1/3 cup flat leaf parsley, chopped
• salt & black pepper
• grated parmesan cheese

1. Preheat the oven to 375 degrees Fahrenheit.
2. Cut the ends off the squash and then cut it in half lengthwise. Scoop out and discard the seeds and pulp.
3. Brush the cut sides of the squash with olive oil and sprinkle lightly with salt. Place the squash halves cut side down on a parchment lined baking sheet. Roast 45 minutes or until tender.
4. When the squash is cooked and has cooled off enough to handle, use a fork to scrape the squash out of the skin. It will magically become noodle-y!
5. Melt the butter in a large skillet over medium-high heat. Add the squash and season with salt a pepper. Toss the squash around in the butter to coat.
6. Remove from the heat and toss with the parsley. Transfer to serving bowls and top with parmesan cheese. Serve and enjoy!

Skillet White Chili Dip

Back when Brad and I first started dating, I had less than zero interest in anything football related. It all seemed the same to me: run a little, crash into each other, fall down, do it again. Still, because I loved him so much, I gave in and watched a game with my boyfriend. We were sitting on the sofa in the house he shared with several other college boys. I stretched out just as the game began. Five minutes later I was sound asleep. And I stayed asleep for the entire game.

Oops.

These days I'm a least slightly more interested. Between watching a 2 year old cheering for Peyton Manning and the excuse to make delicious snack foods I can remain entertained. I've realized during this football season that has been so amazing for the Denver Broncos that I enjoy watching others enjoy the game more than the actual event itself. I guess that's the beauty of sports. In a time when we are distracted by smart phones, computer screens, video games and more, anything that brings people together to spend time cheering, laughing and eating together is worth it.

I've been traveling for the last week and a half, so I'm looking to keep this weekend as simple as possible. This white chili skillet dip is perfect if you have last minute guests coming over to watch the game or if you just want something that doesn't take tons of time but brings the classic flavors people expect during the big game. What I love about this appetizer is that it's a little more elegant than the typical cheesy chili dip with tortilla chips. Serving it in a classic cast iron skillet lends a nice touch.

The simple combination of onions, garlic and green chiles make the perfect base. A little bit of beer (I used an IPA) reduced down to concentrate the flavor and give the white beans an extra boost creates the most delicious contrast to the creamy cheese. After some time in the oven getting bubbly and golden, the dip is sprinkled with fresh cilantro and drizzled with lime juice. Scooped up with salty tortilla chips, this dip was made for game day.

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Easy Skillet White Chili Dip

Yield: 8-10

Author: Rachael

Prep time: 10 MinCook time: 20 MinInactive time: 5 MinTotal time: 35 Min

This warm and delicious skillet dip is full of creamy white beans, diced green chiles, and lots of cheese. Perfect with tortilla chips on sportsball watching days!

Ingredients

Easy Skillet White Chili Dip

• 2 tablespoons olive oil
• 4.5 to 5 ounces diced green chiles
• 1 small jalapeño, finely chopped
• 4 cloves garlic, finely chopped
• 1 small yellow onion, finely chopped
• 1 12 oz can white beans, rinsed and drained
• 6 oz beer (IPA works nicely- stay away from darker beers)
• 12 oz Pepper or Monterey Jack cheese, cut into cubes
• fresh cilantro
• lime wedges
• tortilla chips

Instructions

1. Move a rack to the top third of your oven and preheat your broiler.
2. Heat the olive oil in a cast iron (or other oven proof) skillet over medium heat.
3. Add the green chiles, jalapeño (if using), garlic and onion to the skillet and heat until softened and fragrant, 2-3 minutes.
4. Add the beans and a bit of salt to the skillet and stir to combine.
5. Pour the beer into the skillet and bring to a boil. Use a fork to mash the beans a bit here for a creamier final texture.
6. Reduce the heat and simmer until the liquid has reduced by nearly half.
7. Turn off the heat and add the cheese.
8. Transfer the skillet to the oven and broil for 5 minutes, watching carefully to make sure nothing burns, until the cheese is bubbly and beginning to brown on top.
9. Remove the skillet from the oven and let it sit for about 5 minutes before garnishing and serving.
10. Sprinkle with fresh cilantro and lime juice. Serve the dip piping hot with tortilla chips on the side.

Notes

• To make your dip extra creamy, mash the beans with a fork after you add them to the skillet. They will absorb more of the liquid in the pan beautifully!
• You can use other cheese: white cheddar, pepper jack, even a scoop or two of cream cheese along with the Monterey Jack cheese!
• If you don’t want to use beer, you can use chicken or vegetable broth
• I love the green chiles from the Hatch Chile Shop- they’re worlds better than anything canned! They were kind enough to send me a box of their frozen chiles and I cannot recommend them enough.
• Would you like to see how to make it? You can check out my Instagram Reel here!

Did you make this recipe?

Tag @setthetableblog on instagram and hashtag it # setthetableblog

Clean Eating Round-Up

It's entirely possible that I am STILL full from the holiday weekend. Oops. BIG diet-oops.

To help my body and mind recover, I'm planning a week of healthy meals to help me feel energized and these are a few of my favorites that will be making an appearance at our table.

Did you overdo it for Thanksgivukkah? Or were you well-behaved? Either way, I think you'll enjoy these clean eating recipes!

One of my all-time favorite healthy recipes is thisKale & Pineapple Smoothie. Fortunately, Riley loves them too so I can get a crazy amount of kale into my little toddler with no problem.

For lunch and dinner, I like to work with dark leafy greens and eggs. With flavorful garlic and chili flakes, this Baked Eggs, Rainbow Chard & Yogurt dish is satisfying, fast to assemble, and perfectly healthy (and yes, there is butter, which maybe doesn't make this as "clean" as some might prefer, but you can always omit it).

Now this recipe is one that all of you, cooks or not, can make on a busy weeknight. It's a one-pan, super healthy meal that is comforting without the typical comfort-food guilt. Jacqueline's Pasta Bake is the perfect way to serve a healthy, crowd-pleasing meal to your family.

This Asparagus with Black Sesame is a beautiful way to enjoy your vegetables. Flavorful, nutritious, and gorgeous.

And finally, here is a perfectly amazing Roasted Broccoli Salad (I'm so thankful to the person who discovered roasted broccoli) that is perfect for a light lunch or a healthy side dish.

So now you're armed with some delicious, healthy recipes that will help get you through the week! Of course, I can't help you if you are still working through Thanksgiving leftovers. You're on your own with that one.

Have a wonderful week everyone!