The heart of football season is upon us. Are you running out of gameday recipes for family and guests? Café Countertop Appliances like the Café Couture Oven with Air Fry may just be what you need. With 14 cooking modes, 6 quartz heating elements, WiFi connection, and a large capacity to accommodate 12’’ pizzas and 2 qt. casserole dishes, you’ll be able to easily make delicious dishes for everyone. You can even use the CrispFinish™ feature to caramelize, melt, or brown a signature dish with the perfect finish. Other cooking modes like reheat, slow cook, dehydrate and keep warm allow you to focus on the game with the peace of mind that the Couture Oven is doing the work. Lee has you covered for the rest of the season and into the holidays with the following gameday recipes. Learn with Lee and read through our selection of recipes that are perfect for the Café Couture Oven with Air Fry.

Pigs in a Blanket with Honey-Dijon Dipping Sauce

• 1 8-ounce can of refrigerated crescent roll dough
• 1 14-ounce package of cocktail-sized smoked sausages, patted dry
• 1 large egg
• Everything Bagel Seasoning (optional)

• ¾ cup Dijon mustard
• ¼ cup honey
  
  

• Set the Air Fry at 325 degrees for 10 minutes.
• Spray the air fry basket with cooking spray.
• While cold, unroll the crescent dough sheet on a lightly floured surface and separate the perforated dough into 8 triangles. Cut each dough triangle into three smaller triangles.
• Place one cocktail sausage on the wide base of one skinny triangle. Roll the sausage toward the pointed end of the triangle, allowing the dough to overlap and wrap around the sausage. Places the rolled sausage on the prepared air fry basket. Repeat with the remaining dough triangles and sausages.
• Whisk together the egg with 1 teaspoon of water in a small bowl until smooth. Brush the egg wash over the dough and sprinkle with everything bagel seasoning, if desired.
• Cook for 6-8 minutes, or until crescent tops are golden brown.
• Make the dipping sauce: stir together the mustard and honey in a small bowl until smooth.
• Serve the pigs in a blanket warm with dipping sauce.
• ENJOY!
  
  

Pimiento Cheese-Stuffed Peppers

• 2 cups grated sharp cheddar (8oz.)
• ¼ cup well-drained, jarred, diced pimento peppers
• ½ cup mayonnaise
• 1 tbsp. Louisiana-style hot sauce or ½ tsp. cayenne pepper
• 1 garlic clove, minced or pressed
• ½ tsp. fine sea salt
• 12 multi-colored mini sweet peppers, halved lengthwise and seeded (leave stems on)
• ½ cup panko breadcrumbs
• 2 tbsp. hot honey
  
  

• In a medium bowl, stir together the cheddar, pimientos, mayonnaise, hot sauce or cayenne, garlic, and salt.
• Spoon the pimiento cheese into the halved peppers. Place the breadcrumbs on a plate, then gently press the pimiento cheese of the peppers into the breadcrumbs. Place the peppers on the baking pan, leaving a little space between them.
• Place the baking pan in the upper third of the oven and Air Fry at 400 degrees until starting to brown, about 10 minutes. Use Crisp Finish to cook the peppers until bubbly and well-browned (1-2 minutes more).
• Serve warm, drizzled with hot honey.
• ENJOY!
  
  

• For less of a mess when filling the peppers, transfer the pimiento cheese into a piping bag and pipe the mixture into the peppers.
• Hot honey is simply honey with chili peppers added. You can find hot honey next to regular honey at the grocery store.
  
  

Avocado Street Tacos with Pickled Red Onions and Crema

• 1 medium red onion, very thinly sliced
• 1 cup apple cider vinegar
• 1 tsp. fine sea salt
• 1 tsp. sugar
  
  

• 1/3 cup all-purpose flour
• 2 tsps. fine sea salt
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. ground cumin
• 2 large eggs
• 1 ¼ cups panko breadcrumbs
• 2 large, firm-ripe avocados, pitted and cut into 8 wedges each
• Cooking spray
  
  

• 16 small 4 ½ yellow or white corn tortillas
• 2 cups finely shredded green cabbage
• ½ cup Mexican crema
• Chopped fresh Cilantro
• Lime wedges
  
  

• In a medium saucepan, combine the onion, vinegar, salt, and sugar. Bring to a boil, then reduce the heat to simmer, uncovered for 3 minutes. Pour the onions and liquid into a bowl and stir in ½ cup ice cubes, set aside.
• Have ready 3 wide, shallow bowls. In one, stir together the flour, salt, garlic powder, onion powder, and cumin. In the second, whisk the eggs well. In the third, spread out the breadcrumbs.
• Coat all the avocado slices with the flour mixture. Using one hand, dip the slices in egg to coat, then place the slices into the panko a few at a time. Use your clean hand to sprinkle panko over the slices, pressing gently to help it adhere. Transfer the coated avocado slices into the air fry basket and repeat the process until all the slices are coated with panko.
• Spray both sides of the avocado slices with cooking spray. Place the basket in the center of the oven and air fry at 400 until browned, about 15 minutes. In the last 5 minutes of cooking, stack the tortillas, wrap them in oils, and place in the lower third of the oven in the rack to heat.
• To serve, top the tortillas with a little cabbage, 1 avocado slice, and some pickled onion.
• Drizzle with crema, sprinkle with cilantro, and serve immediately with lime wedges on the side.
• ENJOY!
  
  

• Serve these tacos as a meatless main dish or an appetizer.
• To make this recipe gluten-free, look for gluten-free panko breadcrumbs, and substitute a cup-for-cup gluten-free flour blend for the all-purpose flour.
• If you can’t find crema, use sour cream, thinned with a little bit of lime juice.
  
  

• 1-pound extra-large shrimp, peeled and deveined with the tails attached
• ¼ cup all-purpose flour
• ½ tsp. salt
• ¼ tsp. black pepper
• 2 large eggs
• 1 cup panko breadcrumbs
• Cooking spray
  
  

• Combine the flour, salt, and pepper in a shallow bowl. In a second bowl beat the eggs. Put the panko breadcrumbs in a third bowl.
• Holding on to the tail, dip the shrimp into the flour mixture, shaking off any excess. Then dredge the shrimp into the eggs, and finally into the panko, gently pressing to adhere.
• Arrange shrimp in a single layer on a parchment-lined dark-coated, non-stick baking sheet. Coat liberally with oil spray. Do not overcrowd the pan.
• Air fry at 400 degrees for 10 minutes, flip and cook for two more minutes.
• While the shrimp are cooking make the spicy sauce by combining mayonnaise, sweet chili sauce, Sriracha sauce, and garlic.
• Drizzle with spicy sauce and serve immediately.
  
  

• This recipe calls for Extra Large shrimp or 26/30 shrimp. The numbers refer to the shrimp count per pound. You can use smaller shrimp in this recipe, but the cooking time may vary based on the size of the shrimp.