This Casserole Has Everything...

...and it takes about half the time of baking a regular casserole. That's because it's all done in an air fryer! Becky Abbott and Jennifer West stopped by Tonia's Kitchen to talk about their new cookbook Air Fryer All Day, and one of the recipes therin. Both Becky and Jennifer told Tonia about the Harvest Casserole, which includes sausage, apples and sweet potatoes, all mixed together in an air fryer, and baked for about 25 minutes. Not only does it not take a long time to make, but the flavors that come together with the way the air fryer cooks makes for an amazing medley that you should try!

A True Taste of Africa

    

To be specific, it's South African in origin.  We're talking about that country's national dish, Bobo-Tie. Judith Finlayson, who wrote The Chile Pepper Bible, stopped by Tonia's Kitchen to talk about her recipe for Bobo-Tie.  It's a South African ground beef casserole that combines flavors of both the sweet and spicy origin.  Judith told Tonia she takes the spice of curry powder and the sweetness of apricots, raisins and apples to create a wonderfully unique casserole that we think will be at home on many a dinner table.

2 TBS vegetable oil, divided

2 lbs lean ground beef

2 medium onions, finely chopped

4 cloves garlic, minced

2 TBS curry powder

1 tsp salt

½ tsp black pepper

½ cup dried apricots

1/4 cup raisins

1 cup bread crumbs

2 eggs, beaten

½ cup whipping cream

In a skillet, heat 1 TBS oil over medium-high heat. Add beef and cook, stirring often, until meat is no longer pink. Using a slotted spoon, transfer to slow cooker stoneware. Drain off liquid in pan.

Reduce heat to medium. Add remaining oil to pan. Add onions and cook until soft. Add garlic, curry powder, salt and pepper and cook for 1 minute. Remove from heat.

Add apricots and bread crumbs, combine well and transfer mixture to slow cooker stoneware. Mix to integrate the meat mixture. Cover and cook on LOW for 6-8 hours or on HIGH for 3 to 4 hours, until mixture is hot and bubbling.

In a small bowl, combine eggs and cream. Mix well. Pour over meat mixture. Cover and cook on HIGH for 30 minutes until top is set.

Everything You've Always Wanted to Know About Your Air Fryer, But Were Afraid to Ask

 

You know, when you think of the humble air fryer, you might think it's only useful for making delicious fried delicacies without the grease, sans the name! But the air fryer can do so much more. Just look at the new cookbook from Becky Abbott and Jennifer West titled Air Fryer All Day. Both stopped by Tonia's Kitchen to talk about a very fall-like casserole that really brings on the flavor no matter the season. Both told Tonia it's called the Harvest Casserole, and as the name says, it offers the flavors of fall like apples, sausage onions and cinnamon. All you have to do is bring those ingredients together in the air fryer and set for 300 Degrees for 25 minutes. Both Becky and Jennifer says everyone who's tried it, loved it!

Franks 'N Beans...Elevated

 

Yes, Franks N' Beans is quite the American classic, but before you think we at Tonia's Kitchen have lost our gourmet edge, let's back up a little and explain that this is actually a very hearty and delicious recipe for White Beans and Sausage Casserole (get it, Franks N' Beans!)  Amy Traverso with Yankee Magazine told Tonia she adds the twist of a Panko Herb crust, along with the goodness of olive oil and white wine.  Bake it all together, and enjoy what Amy calls a "perfect" casserole.  I think we agree!

• 6 large cloves garlic
• 2 tablespoons olive oil, divided
• 2 sausages, 1 hot Italian and 1 sweet Italian
• 2 19-ounce cans cannellini (white kidney) beans, drained, washed under cold running water and drained again (see “Note,” below)
• 1 pound ripe tomatoes, cored and cubed
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh thyme leaves
• 1/2 cup chopped fresh parsley
• 1/3 cup dry white wine

Instructions:

Preheat your oven to 325°. Place the garlic cloves in a small skillet or ovenproof dish and cover with 1 tablespoon of the oil. Roast until the cloves feel tender when pierced with a small, sharp knife, about 12 minutes. Remove from the oven and let cool. Chop the cloves coarsely and reserve the oil.

Remove the sausages from their casings and crumble into a large skillet over medium heat. Cook, stirring and breaking up the sausages, until golden brown, about 10 minutes. Stir in the reserved garlic with its oil, the beans, the tomatoes, salt, pepper, thyme, and parsley, and cook 10 minutes over low heat. Raise the heat to high and add the wine; simmer 3 minutes. (This casserole can be made up to 24 hours ahead of time up to this point; cover the skillet and refrigerate until ready to bake.)

Preheat your oven to 400° and set a rack to the middle position. Make the topping.

Additional Notes:

To make this dish using dried beans, soak them in cold water overnight. Drain and place in a clean pot, cover with water, add salt and pepper and a bay leaf, and simmer over low heat until tender, 1 to 2 hours. Drain and use.