I’m not a food photographer, although you probably guessed that as soon as you saw this photo… What’s on my plate is roasted chicken thighs, cauliflower, and asparagus, plus air-fried sweet potato medallions.
Details below!
I’ve never used our air fryer for sweet potatoes before, so I was flying by the seat of my pants. But these came out wonderfully well, and here’s how I did it: After slicing 2 scrubbed & dried sweet potatoes into 1/2″ slices I spread them out onto the basket of our Ninja Foodi air fryer (SP101), and spritzed each one with some avacado oil, plus salt, before air frying them at 375F for 18 minutes. Then I flipped them over and spritzed the other side, sprinkled them lightly with cinnamon, and pinched a VERY little bit of golden granulated monk fruit over each before returning them to the oven for another 15 minutes.* OH YEAH, BABY!! Those were fantastic!!
* The monk fruit sweetener really smoked up the whole motorhome being that close to the heat source; I’ll have to figure something else out next time.
I did my chicken (he doesn’t eat poultry or red meat) as I always do: seasoned salt on the underside of each thigh and then under the skin – directly on the meat – of the top sides; replace skin and rub with oil and roast skin side up. I also often roast my chicken atop a bed of vegetables which are delicious after cooking in the chicken’s juices. (OK, who am I fooling…it’s fat…chicken fat…and THAT is why they’re so delicious!) The vegetables get plenty of seasoning from the seasoned salt that runs off with the, er, “juices”. I roasted it in the regular oven at 375F.
The asparagus I tossed with oil and pink salt in a small roasting pan and roasted alongside the chicken in the regular oven during the last half-hour.
Pete’s meal consisted of the sweet potatoes and asparagus, although I had 3 pieces of each with my chicken and cauliflower. And we both agreed that it was a fantastic meal!
(Pete eats a big hearty meal of soup early in the day so his evening meal is usually lighter; I am on the OMAD cycle so that one meal is usually a full plateful! I sometimes also have a snack.)
Golly! You cook with stuff I’ve never heard of! For example, our salt is white and our fruit has nothing whatsoever to do with monkeys…who knew?
HAHAHA! Well, you should try Himalayan pink salt – GREAT stuff, and full of loads of minerals and micro-nutrients. (Of course our mother didn’t like it…she salted everything heavily when she ate at our house, because our salt didn’t have the metallic taste that processed and iodized salts do, that’s the taste she was looking for!) Monk fruit is also great but I thought you were the one who told me about it? Maybe it was Casey though. I’m always getting you two mixed up…