Check out these delicious recipes below that you can easily create at home with the Chefman 3-in-1 Air Fryer and the Chefman Sous Vide Immersion Circulator – as featured on our Facebook Live event held on Sept 25th, 2019. View the full hour long video on our Facebook page here.
Apple Chips with Yogurt Dipping Sauce
Prep Time: 15 min
Dehydrate Time: 10 hr
Total Time: 10 hr 15 min
Level: Easy
Yield: 2 servings
Ingredients:
• 1 honey crisp apples, 1/8 inch slices
• ¼ cup plain Greek yogurt
• ½ tbsp honey
• ¼ tsp vanilla extract
• ¼ tsp cinnamon
Steps:
1. Arrange apple slices evenly on two trays then insert trays into the multi-function air fryer.
2. Set to Dehydrate at 140F for 10 hours.
3. While the apple slices are dehydrating, combine the yogurt, honey, vanilla extract and honey in a small bowl. Refrigerate for later use.
4. When the time has expired and the apples are crisp, remove from the multi-function air fryer.
5. Serve immediately with dipping sauce or store in an air-tight container.
Balsamic Bacon Brussels Sprouts
Prep Time: 15 min
Air Fry Time: 25 min
Total Time: 50 min
Level: Easy
Yield: 5 servings
Ingredients:
• ½ cup olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp salt
• 2 tsp black pepper
• 1 lb brussels sprouts, destemmed and halved
• 6 pieces of bacon, ½ inch pieces
Steps:
1. In a large bowl, whisk together the olive oil, balsamic, salt and pepper.
2. Add brussels sprouts and bacon then toss together until evenly coated.
3. Split the mixture between two trays and then place in the multi-function air fryer.
4. Set to 390F for 25 minutes.
5. When time has expired or food is crispy and dark in color, remove from the multi-function air fryer.
6. Serve immediately.
Banana Chip Trail Mix
Prep Time: 10 min
Dehydrate Time: 8 hr
Total Time: 8 hr 10 min
Level: Easy
Yield: 4 servings
Ingredients:
• 2 bananas, peeled, ¼ inch slices
• ¼ cup dark chocolate chips
• ¼ cup peanut butter chips
• ¼ cup mini pretzels
Steps:
1. Arrange sliced bananas evenly on two trays and insert them into the multi-function air fryer.
2. Set to Dehydrate at 140F for 8 hours.
3. When timer has expired and banana chips are crisp, remove from the multi-function air fryer.
4. In a large bowl, mix together banana chips, chocolate chips, peanut butter chips and pretzels.
5. Store in an air-tight container.
Mediterranean Sous Vide Egg Cups
Prep Time: 15 min
Sous Vide Time: 1 hr
Total Time: 1 hr 30 min
Level: Medium
Yield: 6 servings
Supplies Needed:
• Large container or pot
• 6 (4oz) mason jars with lids
• Chefman Immersion Circulator
Ingredients:
• Cooking spray
• 6 eggs
• ½ cup half and half
• ½ tsp salt
• ½ cup spinach, finely chopped
• ½ cup sundried tomatoes, finely chopped
• ½ cup feta, crumbled
• Oregano, for garnish
Steps:
1. Spray all 6 jars with cooking spray and set aside.
2. Fill large container or pot with warm water. Place immersion circulator in the water and set to 172F. Allow water to come to temperature.
3. In a large bowl, whisk eggs, half and half and salt until fully beaten and light yellow in color.
4. Add in spinach, sundried tomatoes and feta. Stir until evenly combined.
5. Evenly distribute into the sprayed jars. Close the lids tightly.
6. When water has reached the correct temperature, carefully place jars into water. (Note: The jars can be stacked if needed.)
7. Cook for 1 hour.
8. When time has expired carefully remove egg cups from water.
9. Remove from jars by taking off lid and inverting them or serve them in jars. Serve immediately with fresh oregano.
10. If storing, allow jars to cool then place in fridge. Reheat in jars without lids. (Note: Recipe can easily be doubled for 12 servings if desired.)
Maple Dijon Salmon with Asparagus
Prep Time: 15 min
Sous Vide Time: 1 hr 30 min
Total Time: 1 hr 45 min
Level: Medium
Yield: 4 servings
Supplies Needed:
• Vacuum sealer bags
• Vacuum sealer
• Large container or pot
• Brush
• Chefman Immersion Circulator
Ingredients:
• 1 bunch asparagus, cleaned
• 3 tbsp butter, melted
• 2 tsp salt
• 1 tsp black pepper
• 4-6oz salmon fillets
• 4 tbsp olive oil
• ½ tbsp salt
• 1 tsp black pepper
• ¼ cup maple syrup
• 3 tbsp Dijon
Steps:
1. Fill a large container with warm water. Place immersion circulator in water and set to 125F. Allow water to get to temperature.
2. In a large bowl, combine asparagus, melted butter, 2 tsp salt and 1 tsp pepper. Evenly coat.
3. Place in a single layer in a large vacuum sealer bag. Seal bag until airtight. Set aside.
4. When water has reached the correct temperature, place bagged asparagus in water. Cook for 40 minutes.
5. Brush the salmon on all sides with butter then season evenly with ½ tbsp salt and 1 tsp pepper.
6. In a small bowl, combine maple syrup and Dijon mustard. Brush mixture on all sides of salmon.
7. Place salmon in a single layer in a large vacuum sealer bag. Pour any additional sauce into the bag and seal until airtight. Store in the fridge until 40 minute timer on asparagus has expired.
8. When time has expired, place bagged salmon in water with asparagus and cook for 50 minutes (Note: The total time for cooking the asparagus is 1 hour and 30 minutes).
9. When time has expired, remove asparagus and salmon. Gently remove both from bags.
10. Serve immediately or sear salmon and asparagus in a hot pan with oil to add color and texture.
Rotisserie Chicken
Prep Time: 5 min
Air Fry Time: 45 min
Total Time: 55 min
Level: Medium
Yield: 4 servings
Supplies Needed:
• Twine
Ingredients:
• 3.5 lb whole chicken
• ¼ cup olive oil
• 2 tbsp salt
• 2 tsp black pepper
Steps:
1. Truss the chicken with twine to make sure the wings and legs are tucked in and therefore will cook evenly.
2. Rub chicken with olive oil then evenly season with salt and pepper.
3. Place chicken on the included rotisserie spit with forks to secure chicken.
4. Place chicken into the rotisserie slots on the center rack.
5. Set to 380F for 45 minutes. Press the Rotisserie button to rotate the chicken while cooking.
6. When time has expired and the internal temperature of the chicken is 165F, remove the chicken with rack removal tool. Rest chicken for 5 minutes.
7. Remove twine and cut chicken as desired.
8. Serve immediately.
Steak Frites
Prep Time: 25 min
Air Fry Time: 25 minTotal Time: 55 min
Level: Medium
Yield: 2 servings
Ingredients:
• 1 russet potato, peeled and cut into ¼ inch sticks
• 4 cups water
• 4 tbsp olive oil, divided in half
• 6 tsp salt, divided in half
• 2 tsp black pepper, divided in half
• 2-12oz bone-in strip steaks, room temperature
• Herb butter, for serving
Steps:
1. Place potatoes in a container with water and allow to soak for 10 minutes.
2. After the fries have soaked, pat dry and then place in a large bowl.
3. Add 2 tbsp olive oil, 3 tsp salt and 1 tsp pepper to the bowl. Evenly coat the fries.
4. Place fries in a single layer on a tray and insert into the multi-function air fryer on the top shelf.
5. Rub remaining 2 tbsp of oil on the steaks then season with remaining salt and pepper.
6. Place steaks on a tray and insert them below the fries.
7. Set to 380F for 25 minutes.
8. When time has expired, remove steaks and allow to rest for about 5 minutes.
9. When fries are fully cooked, golden brown and crispy, remove.
10. Serve immediately with steak and herb butter.
Sweet Potato Casserole
Prep Time: 15 min
Sous Vide Time: 2 hr 30 min
Bake Time: 10 min
Total Time: 2 hr 55 min
Level: Medium
Yield: 5 servings
Supplies Needed:
• Vacuum Sealer
• Large Vacuum Sealer Bag
• Large Pot or Container
• Chefman Immersion Circulator
• Potato Masher
• 8×8 baking dish
• Chefman Multi-Function Air Fryer
Ingredients:
• 4 large sweet potatoes, peeled and diced
• 4 tbsp butter, cut into 3 pieces
• ¼ cup brown sugar
• 1 tbsp salt
• 1 tsp black pepper
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 4 sprigs thyme
• 2 sprigs rosemary
• Cooking spray
• 2 cups mini marshmallows
Steps:
1. Fill a large container or pot with warm water then place the immersion circulator in the water. Set to 180F and allow the water to come to temperature.
2. Place the sweet potatoes, butter, brown sugar, salt, pepper, cinnamon, nutmeg, thyme and rosemary in large vacuum seal bag. Seal bag until it is air-tight.
3. When water is at correct temperature, place bagged sweet potatoes in the water. Set a timer for 2 hours and 30 minutes.
4. When potatoes are very tender, remove from water. Place sweet potato mixture into a large bowl, removing and discarding the rosemary and thyme.
5. Using a potato masher, mash all ingredients together until fluffy and evenly combined.
6. Transfer the sweet potatoes to a sprayed 8×8 baking dish.
7. Place marshmallows on top and place in the multi-function air fryer. Set to Bake at 400F for 10 minutes.
Yogurt Apple Cake
Prep Time: 30 min
Bake Time: 1 hr 20 min
Total Time: 1 hr 50 min
Level: Medium
Yield: 9 servings
Supplies Needed:
• Hand or Stand Mixer
• 8×8 baking pan
• Aluminum Foil
Ingredients:
• ½ cup brown sugar
• 8 tbsp butter, room temperature
• 2 eggs
• 1 ¼ cups plain Greek yogurt
• 1 ½ tsp vanilla extract
• 1 ½ cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• ½ tsp cinnamon
• 1 honey crisp apple, peeled and ½ inch diced
• Cooking spray
• 4 tbsp butter, melted
• ¼ cup brown sugar
• 2 tsp cinnamon
• 1 honey crisp apple, sliced
Steps:
1. In a large bowl with a hand mixer or stand mixer, whisk brown sugar and room temperature butter until creamed together and fluffy, about 5 minutes.
2. Add one egg at a time while mixing until each is fully combined.
3. Add yogurt and mix until fully combined.
4. Add vanilla and mix until incorporated.
5. In a medium bowl, stir together flour, baking powder, baking soda, salt and cinnamon.
6. While mixing, slowly add the dry ingredient mixture to the wet mixture until a smooth batter is formed.
7. Finally, mix in diced apples until just incorporated, making sure to not overwork the batter.
8. Spray baking dish with cooking spray and then pour batter into pan.
9. In a small bowl, mix together melted butter, ¼ cup brown sugar and 2 tsp cinnamon and combine to make a paste.
