 We are gonna make us some air fryer roasted brussels and boy are they gonna be good. And then we're also gonna make us a little bit of fish and this is gonna be our lunch today. These are brussels that I have prepped already. Cut the ends off and half them. Now we're going to take my pulled chopper and I am going to take some almonds and all these about that much. Lord mercy. Mr. Hand didn't you? Yes. Just use about, I guess about a quarter cup. Top them just a little bit more. I feel like I'm being live with this crazy old woman. All right, wait a minute. Yeah, they gotta be a little enough to stick to the brussels, don't they? Yeah. With the air fryer. Yeah. All right, Tammy's gonna start her lawnmower. It's like this, I should take a lawnmower cord. I can tell you that right now. All right, so let's throw them in there. Almonds. Already looks good, don't it? Sesame seeds, I guess I could have tossed them in oil first. Let's do the oil next. Oil, this is olive oil. You know what, I'm not. I'm just gonna throw it all in there and then we're gonna toss it. We'll do salt and pepper last. So that's sesame seeds? This is toasted sesame seeds. Yeah, you did get the toasted ones. Now toasted sesame seed, I've got some parm and I don't have any of the fresh kind. So this is what we have and that's what we're using. And you're just putting it on there. You don't have to have a specific amount. The only thing I haven't done is I'm gonna add some pallets. Now you can use dehydrated onion or onion powder if you don't have these. These are from Kenzie's and they're just called air-dried shallots and they're just really good. And they have a really strong flavor and they're just good. So I'm gonna throw those on there and it's really nice to have shallots like this. I will say this. I don't represent Kenzie's or anything like that. I use all the spices no matter who they are. If I like them. But I was gonna tell you it's nice to have dried shallots because I can never keep them fresh. They go bad before I use them but it's nice to have them dried then you can just pull them out whatever you wanna use them. And I think that's it besides salt and pepper so we're just gonna toss this. Clang it and I'll use some wood. If I use my metal on metal it drives some people crazy when they watch the show. So we're just gonna toss all of this together. So there's almonds. Let's put a little more olive oil. You gotta have a lot of olive oil for it to stick to it. All this good stuff. So you've got the almonds, you've got the cheese, you've got the sesame's. And those are actually roasted almonds, whole almonds that we just chopped. And then you've got the shallots. And now all we're gonna do is salt and pepper it. And I'm gonna do that when it's in the air fryer itself. Now a lot of y'all are telling me about air fryer liners. So I thought I'd bring this up. Air fryers were not invented to use a liner in. There's a whole reason why it's called the air fryer. The air really needs to circulate all around the food. And when you put a liner in there, it really only gets to get the top part of the food. So you'll never see me use an air fryer liner. They're non-stick on the inside. They're easy to clean. So to me, I just thought I'd tell you guys that. Yeah, blocks all those holes in there, don't it? Yes, I mean that's the whole point in it having the holes in there. So you don't really wanna block that. Now I'm gonna spray this a little bit. Even if it's non-stick, let me turn this on. I'm gonna spray this a little bit with some olive oil because it never hurts. Easy clean up is fun. Makes it more fun. All right, so we're gonna get these Brussels in here. Look how easy this was. Now, if for some reason you're a bacon lover and you got some bacon bits that you've got, you know, you've had some extra bacon and we actually have some in the refrigerator. But I'm not gonna get them out because me and Chris are not that crazy about bacon. I love everything. But you could always add it in there if that's what you like. But to me, this is gonna be a lot of flavor. They asked, a lot of people will use a seasoning that has everything in it, kinda like everything bagel. But I'm gonna be honest with you, some of the onions and the everything bagel, they just don't taste that good. So I would prefer you use other spices. I've used the everything bagel spice once. It's cool what brand you buy to how good it is. All right? So we're gonna put this in there and we're gonna put the temperature on 360. 370. Oh, 370 for eight to 10 minutes. So we're gonna just check it in eight minutes. All right, I'll hit the start button. And while that's doing its thing, we're gonna make some fish. Now this fish is, what is this Chris? Trout. Trout. Speckled trout. Speckled trout. And I have got yet another skillet y'all are gonna, I draw y'all crazy with buying stuff. But I went to all these outlets and I found this volcano skillet. Some people hate them, some people love them. Never put a non-stick skillet. Even the Vikings that I had, we put them in the dishwasher and eventually they just don't work good as much as they cost. So I thought I was gonna try out this tornado. I'm not putting it in the dishwasher. I'm not putting anything else that's non-stick in my dishwasher. I don't put my air fryer in the dishwasher. But we're gonna see how this thing works. You always get it out. You can get on all these outlets, but I don't know where all these sell them. But I'll link it to Amazon because I didn't know they sell them on Amazon. And it's an affordable skillet. But if you wanna wait a few weeks and see how much I like it, that would be wise. Tammy don't like the baby anything. That's, you know, so you don't baby skits. Man, it got hot really quick. Oh yeah. Which is a good thing. Well it was already on. Well I'm just saying though that the heat transfer it looks good. I will say that. I can already tell that. And I'm gonna season these once I get them in here in this butter, that way the seasonings stick to them better. That brown butter tastes good too. So I'm gonna flip them over before I season them so that the seasonings will stick to them good. Then we'll flip them one more time. It's cooking good. All right, ready. Here's my garlic and onion gourmet collection spice blend. You can get it at home goods. You can get it at Marshalls, Bells or on our website under spices, spice, spice wrap, spices, whatever it's called. Chop now. I'm gonna grab a set of lemon, slice that sucker up. And if you want the plate to be really pretty when you're serving it, you can slice this a little. Uh oh, got a seed on there. A real thin slice of lemon before you squeeze it just to make your plate pretty if you want to. If you're on YouTube. If you're, well, pretty some people like to make their plates pretty. Oh yeah, that's true. Especially men. I don't know why, but when men cook, they think they gotta have everything just beautiful. So now we can curl it. Actually, I did that wrong. I was only supposed to cut it once. Y'all, I am not in my A game today. Let me show you how to do that again. You slice one slice, lost my mind. And you only make one slit. And then you can curl it. Except you need to make your slice clap at me today. Anyway. You put salt pepper on that? No. Now y'all know, fish only needs to cook like three minutes on the side. So that you don't over cook it. Salt pepper it. But now that's garlic and salt in it. Pretty sure. Does it? Yes. I'm gonna squeeze a little lemon in it while it's cooking and then I'll squeeze some on it when it comes out. Okay. Okay. I think I'm gonna flip it first though. May have to get out my fish spatula. This is not steak, I'm flipping here. Getting a nice little crust on it ain't it? Yep. And if you wanted to, you could throw some papers on it but Chris said he wasn't in the mood for long today. It's real good. Looks good, smells good. Put the timer on. How long did it get on there? Look it on there at least a minute hadn't it flipped over. Driving me crazy because I did this wrong. Really? Yes. Driving me nuts you're supposed to slice it thin and it has to be equal all the way around. It can't be like bad. It's cause I got this little mouth out. Yeah, you can use a bigger mouth. See, then you can curl it. There it goes. Look at that. It's still anyway. Keep messing with it. Or you can just throw a big ol' slice of lemon on it. Pretty, just cause it's a lemon ain't it? Yes. A little slice. Well anyway, it's gonna taste good. Oh you're, we need to shake these. Oh, finish? Yeah, they're down the last two minutes. Ooh, you gotta not pay attention. They sure ain't done. I'll tell you that. Take them out girl. And I think they need more oil on them. We can spray them. No, boy, that smells good ain't it, don't they? Mm-hmm. Delish. See, I think they should be a little higher cause I like them brown. Yeah. Don't burn them up. Yeah, good cook. All right, so I put that on 370 for how many minutes to start with? Eight, so it cooked six. Eight, so now I'm gonna put it on 400 for six minutes. I won't cook it the whole six minutes though. Okay. All right, I think this is done. Done, daddy, done. All right. All right, so let me take a mask right here. We're gonna make us a plate. These are amazing and they top stuff really well. You want me to get that out of that pan, Chris? Yeah, I don't want my fish to be. Okay. When he starts giving me hand signs, I think I'm gonna do that. Stuff, that looks pretty easy. I wanna flip it and see what the other side looks like, can I? Or you don't want to do it. I mean, see what you wanna do, honey. Don't be pretty. Yeah, perfect. If I'm here to me, I'll give you two fat ones. Okay. I guess we're gonna have to take a picture of mine because I bested yours up. I'm just gonna roll mine out that way it'll look good. Pretty. Look at that. Look at there how pretty those are. Look around there, y'all. They look good. So far, so good. Yeah, when they're new, they really seem to do good. All right, so these Brussels, I only have a couple of more minutes of them we could eat. I can take this stuff up real quick. Okay. Let's make a little pinch of this fish. Mm-hmm, mm-hmm, mm-hmm. Mm. Man, what do you taste of that? We hadn't done it. Do you want more lemon on it? No, that's fine. You sure? Well, I mean, we could. Taste it before you put any more lemon on it. Okay. And then we'll go really good with that garlic. And of course, if you got fresh garlic, you can always cook it in that fresh garlic. I don't think it would hurt to put a little lemon on our Brussels. No, it wouldn't. That'd be good. I'll love it. We got tons of lemons from our neighbors. I've got a whole jar full of lemons. We've got a million lemons. Because the lemons come in this time of year. Well, they come in around Thanksgiving. Christmas season. They look like now. Ooh, yeah, another. Now, that's more like it. Toasting up. Yeah, I don't like them to be too brown, setting long enough to get them nice and toasty. But you don't want to get them too brown or they'll taste burnt. And I'm going to squeeze some lemon on them. We're going to get them on the plate. Talk to me. That's your timer. My husband's always setting the timers. So you think they should cook it on 400 the whole time? Or do you think they should do like? Oh, no. Or they could set them in the middle. I would do it half and half just like we do our bacon. Yeah. And that way you're getting the best of both worlds. You want them down low enough to cook on the inside. We're having a lot, y'all, because this is our lunch. And we're not eating, you know, more sides. So we're going to be hogs with the Brussels, which is good for you. So let's get the almonds in here. Simple lunch, quick, fast, and easy. Chris has got lots of almonds on his. Mine does, too. All right, let's get us a bite. I'm going to taste all Chris's plates so I can take a picture of mine when we're done. There's our flaky fish. Let me open it up so y'all can see the inside of it. See how pretty it looks? And Chris, he catches all this fish down here. So we live on the coast of Georgia if he didn't know. Let's try a Brussels. Those nuts are good. Yeah. I think we should put a little parm on them. No more. Yeah, I know that they're on the plate because it's hot. They're nice and hot. You know, if you don't have parm and got feta, you can use feta. They're really, really good. If you like Brussels sprouts and you got an air fryer, I would use it. They're perfectly cooked. You want them soft, enough that you can chew it. Oh, they're really good. And you want them toasty on the outside. These are packed with flavor. Got more than one texture. It's just a really good lunch and we're gonna let you go so Chris can eat it. Y'all have a wonderful day. We thank you so much for watching Colored Valley Cooks where we learned to use an air fryer that our mama didn't have.