15 Air Fryer Mistakes Seniors Living Alone Make (And the Easy Fix for Each)

Every one of tonight's suppers is in my book the old way, in a cast iron skillet: https://ritsyjean.com The suppers (each serves about two): Fried potatoes and onions: 3 cups russet potato in 1-inch cubes and 2 tsp olive oil, with ½ tsp salt and ¼ tsp each pepper, garlic powder and paprika (keep back ¼ tsp of the seasoning). Cook at 390°F for 7 minutes. Add 1 cup onion tossed with 1 tsp oil and the saved seasoning, shake, and cook 7–9 minutes more. Salmon patties: 2 cans (6 oz) salmon, drained, 1 egg, 1 tbsp lemon juice, 1 clove garlic, 2 tbsp green onion, 1 tsp dill, 2 tsp cornstarch or arrowroot, and ½ tsp each salt and pepper. Make 3 patties. Put the parchment in after preheating, with the patties on top. Cook at 400°F for 12–14 minutes, without turning. Fried okra: 1 cup sliced okra (patted dry), 1½ tsp olive oil, 2 tbsp cornmeal, and ¼ tsp each garlic powder and salt, tossed in a bowl. Cook at 375°F for 12–15 minutes, shaking halfway. Pork chops: 2 boneless chops and 1 tbsp olive oil, with ½ tsp each paprika, salt, pepper and dry mustard, and ¼ tsp each onion and garlic powder. Preheat to 400°F and cook 12–15 minutes (check thin chops at 8). They're done at 145°F; rest them 3–5 minutes. Fried green tomatoes: 1 large green tomato in ¼-inch slices. Dredge in ¼ cup flour, then 1 egg whisked with 2 tbsp buttermilk and ½ tsp hot sauce, then 6 tbsp cornmeal, 6 tbsp breadcrumbs and ½ tsp each salt and pepper. Brush with oil and cook at 390°F for 5–6 minutes. Fried chicken: 4 drumsticks or thighs. Soak 30 minutes to 2 hours in ¼ cup buttermilk, ¼ cup hot sauce, and ½ tsp each salt, pepper and garlic powder. Coat in 1 cup flour with ½ tsp each salt, pepper and paprika. Brush every white spot with oil. Cook at 400°F for 8–10 minutes, turn, and cook 8–10 more. It's done at 165°F. Reheating fried chicken: 375°F for 8–10 minutes, turned halfway, until steaming hot and 165°F. Grilled cheese: 4 slices bread, 2 tbsp soft butter, and 6 slices American cheese (or cheddar or pimento cheese). Preheat to 350°F for 5 minutes. Put a toothpick through the middle of each sandwich. Cook 4–5 minutes, turn, and cook 2–3 more. Meatloaf (4 slices): 1 lb 80/20 beef, ½ cup panko, 1 egg, ½ onion, 2 tbsp + 2 tsp each diced red and green pepper, ¼ cup ketchup, 2 tbsp buttermilk, 1½ tsp each yellow mustard and Worcestershire, 1¼ tsp seasoned salt, ½ tsp garlic powder and ¼ tsp pepper. For the glaze: ¼ cup ketchup, 2 tbsp + 2 tsp brown sugar, ¾ tsp mustard and ½ tsp cider vinegar. Cook at 350°F for 20 minutes, glaze, then cook 8–10 minutes more, to 160°F. Rest 5 minutes. Apple hand pies (12): Simmer 2 diced Granny Smith apples, ¾ cup packed light brown sugar, 3 tbsp butter, 1 tbsp lemon juice and 1 tsp cinnamon for 10–15 minutes, then cool. Cut 4-inch circles from 1 box refrigerated pie crust (2 crusts). Fill each with 1 heaping tbsp, seal with egg wash (1 egg plus 1 tbsp milk), crimp, and cut a slit in the top. Cook at 360°F for 5 minutes, turn, and cook 4–5 more. They freeze for up to 3 months. Optional glaze: 1½ cups powdered sugar, 1 tsp cinnamon and 1 tbsp milk, brushed on once cool. Skillet cornbread: Heat 1 tbsp grease in a 6–7-inch cast iron skillet in the basket at 320°F for 5 minutes. Mix ¾ cup cornmeal, ¼ cup flour, 1½ tsp baking powder, ½ tsp salt and ¼ tsp baking soda, then stir in 1 egg and ¾ cup buttermilk. Fill the skillet ⅔ full and cook at 300°F for about 25 minutes (check at 20).