Our Favorite Cookbook Recipes
Did you know that it’s National Cookbook Month? We didn’t! Luckily we found out, because it reminded us to look back and pull out some of our favorite recipes to share with you!
We chose two Dash cookbooks and sifted through them to pick some winners. There was some discussion and debate (mostly because we couldn’t decide!) but we finally got down to six recipes.
Some are sweet, some are savory, and if you’re looking for more recipes just send us a message!
What cookbooks did we use?
Air Frying For Everyone
You could say we are obsessed with air frying, but that would be an understatement. We LIVE air frying because it’s so easy and you can make almost anything in an air fryer!
One Pot Meals
Who doesn’t love having no dishes? That’s what One Pot Meals is for! Plus, there’s a recipe in here for chocolate cake that you can make in a rice cooker, who knew?
Scroll down for the recipes, and give us your input in the comments section!
From Air Frying For Everyone:
Mexican Street Corn
4 ears of corn, husked & cleaned
¼ cup mayonnaise
½ tsp ancho chile powder
1 lime, juiced
Cotija cheese, grated
limes, in wedges
Place corn, 2 at a time, into your Air Fryer and air fry for 20-25 minutes until cooked through or lightly charred at ends. Combine mayonnaise, ancho chile, and lime juice. Mix to incorporate.
Remove corn carefully and lather in mayonnaise mixture. Place corn back into the Air Fryer and air fry 2-3 minutes.
Using tongs, remove corn and top with Cotija cheese. Serve with lime wedges and cilantro.
Buttermilk Fried Chicken
1 lb chicken thighs and drumsticks, bone in
2 tsp kosher salt
1 cup buttermilk
2 cups unsalted, plain breadcrumbs
1 tbsp unsalted Cajun seasoning
Toss chicken with salt and place in a medium bowl. Cover with buttermilk and mix to coat thoroughly. Let marinate in the refrigerator for 4 hours, minimum. Combine breadcrumbs with Cajun seasoning and mix thoroughly.
Remove chicken from buttermilk and shake gently to drain excess. Dredge chicken in breadcrumbs until fully covered.
Place in the Air Fryer, 2-3 pieces at a time, in one layer. Air fry at 400ºF for 25 minutes until the chicken is fully cooked and juices run clear.
Graham Cracker Crust
¼ cup graham cracker, crumbs
2 tbsp unsalted butter, melted
1 tbsp white sugar
1 (8oz) package cream cheese, softened
1 tbsp sour cream
½ cup white sugar
Combine graham cracker crumbs, butter, and sugar in a small bowl and mix thoroughly to combine. Divide the mixture in half and press into the bases of 2 (4”) springform molds.
Cream together the cream cheese, sour cream, and sugar in a mixer. Add egg and let mix until smooth. Divide mixture in half and pour into springform molds.
Air fry for 25-35 minutes, or until a toothpick inserted at the center comes out clean. Remove cheesecake from the Air Fryer and let cool. Transfer the cheesecakes to a sheet tray and place in refrigerator to set for 8 hours or overnight.
Serve chilled with almonds, walnuts, honey, and powdered sugar, if desired.
From One Pot Meals:
(Recommended to use the Mini Rice Cooker!)
¼ cup frozen spinach
3 tbsp onion, diced
3 tbsp tomato, diced
¼ cup cheddar cheese, shredded
3 large eggs
salt and pepper, to taste
Chop the spinach, onion, and tomato. In a bowl, beat the eggs until uniform and then add the cheese.
Press the cook switch on the Rice Cooker and add the vegetables to the cooking bowl. Let cook for 2 minutes with the Lid on until the onions are softened. If there is extra water from the vegetables, drain the water before adding the egg.
Pour the egg and cheese mixture over the vegetables and stir once. Cover with the Lid and let cook until the end of the cooking cycle.
Cajun Rice with Sausage & Shrimp
1 link smoked sausage, thinly sliced
5 shrimp, peeled and deveined
¼ cup french onion soup
½ cup water
¼ cup canned diced tomatoes, drained
2 tbsp green pepper, diced
¼ cup canned black beans, drained
½ cup uncooked long grain rice
¼ tsp cajun seasoning
Add all ingredients except the shrimp to the Rice Cooker and cook for 1 cooking cycle. Add the shrimp.
Let sit 5 minutes and then press cook again. Allow to cook for an additional 10 minutes until the shrimp are cooked through before serving.
½ cup cane sugar
6 tbsp unsalted butter
1 tsp vanilla extract
½ tsp baking powder
1 cup all-purpose flour
¼ cup cocoa powder
½ cup milk or non-dairy milk
Place sugar in large bowl. Melt butter over low heat in sauté pan and pour into sugar. Whisk thoroughly, 1-2 minutes, until fully combined. Add egg and vanilla extract and whisk again.
Combine baking powder, flour and cocoa powder in a small bowl and whisk to combine. Mix into sugar mixture in 3 steps, alternating with milk. Whisk mixture until smooth and to break up any clumps. Place approximately 1 cup of mixture into Rice Cooker and cook 1 cycle.
Test doneness at the center of the cake - if needed, cook another cycle. Serve with whipped cream and strawberries, if desired.