FOODI CREATIONS - A-B
FOODI CREATIONS - A-B
FOODI RECIPES FROM MEMBERS & NINJA
SCROLL DOWN past index for directions. Directions follow the last alphabetical listing.
* Indicates PHOTOS in the Album
Acorn Squash - Ninja® Foodi® 14-in-1 8-qt. XL Pressure Cooker Steam Fryer with SmartLid™, or any Foodi Pressure Cooker, By: Aurelia Dougan McCollom, October 29, 2021
Air Crisped Rotisserie Chicken, By: David Marrione, October 31, 2019
Air Crisped Whole Chicken, By: Geana Wilkerson, July 30, 2019
Alaska Salmon– Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Amish Noodles with Chicken*, By: JoAnn Arden M Kilmer-Brown, January 6, 2021
Angus Burgers – Frozen*, By: Aurelia Dougan McCollom, April 8, 2019
Asparagus, Spinach & Cheese Soup – Ninja Foodi Blender, By: Tara Gallagher, October 17, 2019
Autumn Harvest Soup with Butternut Squash & Kale *, By: Peter Keylin, October 19, 2019
Avocado with Egg - Ninja Foodi with Smartlid*, By: Danielle DeRosa Klein, January 11, 2022
Baby Back Ribs – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, October 22, 2020
Baby Back Ribs*, By: Mary Louise Thull, October 17, 2018
Bacon – Ninja Foodi Grill*, By: Connie Benton, February 25, 2020
Bacon*, By: Connie Benton, December 28, 2019
Bacon*, By: Aurelia Dougan McCollom, May 13, 2019
Bacon & Eggs, By: Michael Bielick, May 13, 2019
Bacon Cheddar Mashed Potato Bites – Air Fried*, By: Gina Groznik Steiner, January 3, 2019
Bacon – Ninja XL PRO OVEN*, By: Aurelia Dougan McCollom, February 19, 2022
Bacon Wrapped Dates - Ninja Foodi Grill*, By: Randall McGouirk, January 19, 2021
Bacon Wrapped Pork Loin – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Baked Egg & Bacon Stuffed Pepper - Ninja Foodi Grill*, By: Patti Cobbs, January 20, 2020
Baked Macaroni & Cheese
Baked Olive Cheese Dip*, By: Chan Taylor, January 26, 2019
Baked Potato - Ninja Foodi Grill or Ninja Foodi on Air Crisp, By: Aurelia Dougan McCollom, December 30, 2019
Baked Potato - Pressure Cook & Air Crisp*, By: Aurelia Dougan McCollom, April 30, 2019
Baked Potato Soup*, By: Aurelia Dougan McCollom, October 16, 2020
Balsamic Jam Pork Chops*, By: Randall McGouirk, April 23, 2019
Banana Bread – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, January 15, 2020
Banana Bread*, By: Aurelia Dougan McCollom, April 9, 2019
Banana Nut Muffins*, By: Patti Cobbs, January 9, 2020
Banana Strawberry Bread – Ninja Foodi 5-in-1 Grill*, By: JoAnn Arden M Kilmer-Brown, January 20, 2021
Bananas Foster*, By: David Marrione, October 27, 2019
Barbecue Beans with Kielbasa*, By: Michael Bielick, April 11, 2019
BBQ Short Ribs, Slow Cooked*, By: Randall McGouirk, February 18, 2020
Beef & Macaroni*, By: Shirley Wylie, March 17, 2019
Beef Chili & Cornbread Casserole
Beef Cubes with BBQ Sauce & Hard Cider*, By: Julie Petrowski, January 4, 2020
Beef Jerky*, By: Aurelia Dougan McCollom, March 30, 2019
Beef Jerky
Beef Jerky
Beef Jerky
Beef Short Ribs*, By: Randall McGouirk, March 25, 2019
Beef Stew Goodness – Foodi Deluxe Pressure Cooker*, By: Aurelia Dougan McCollom, February 6, 2020
Beef Stroganoff*, By: Jessica Conol, June 1, 2020
Beef Noodles with Broccoli - Ninja Foodi*, By: JoAnn Arden M Kilmer-Brown, February 8, 2022
Beer Bbq’d Pork, By: David Marrione, October 30, 2019
Beets*, By: Anne Salisbury Arcuri, April 23, 2019
Berry Upside Down Cake
Biscuits & Sausage Gravy
Black-Eyed Pea Soup -Ninja Foodi with Smartlid*, By: Brandi Tatarchuk, January 11, 2022
Black-Eyed Peas, By: George Tunison, March 8, 2020
Black-Eyed Peas in the Ninja Foodi - New Orleans Style!, By: David Marrione, December 27, 2019
Boboli Pizza–Foodi Grill*, By: Aurelia Dougan McCollom, November 11, 2019
Boboli Pizza*, By: Aurelia Dougan McCollom, April 6, 2019
Boxed Dirty Rice - Ninja Foodi*, By: Brandi Tatarchuk, February 8, 2022
Brats*, By Jillian Tackett, January 15, 2019
Brats with Peppers & Onions - Ninja Foodi with Smartlid*, By: Brandi Tatarchuk, January 11, 2022
Bread*, By: Randall McGouirk, December 28, 2019
Breadcrumbs or Croutons, By: Cathleen Pouliot Fields, June 8, 2019
Breaded Chicken Tenders & Roasted Broccoli
Breakfast Casserole*, By: Shara Chilcoat, January 26, 2020
Breakfast Strata*, By: Mary Louise Thull, October 17, 2018
Brisket – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Broccoli & Cheddar Cheese Soup*, By: Hilario Trevino, November22, 2019
Brownies - Betty Crocker Delights Supreme Walnut Brownie Mix - Ninja Digital Air Fryer Oven*, By: Brandi Tatarchuk, January 29, 2020
Brownie Bites*, By: Becky Floyd Sirwaitis, August 9, 2019
Brownies – Boxed, By: Marianne Estum, July 5, 2019
Brussel Sprouts in Soy Sauce*, By: Randall McGouirk, March 25, 2019
Brussels Sprouts – Ninja Foodi Pressure Cooker/Tendercrisp*, By: Aurelia Dougan McCollom, February 20, 2020
Buffalo Cauliflower Bites
Buffalo Chicken Wings*, By: Doreen Berube, January 4, 2020
Buffalo Chicken Wings
Burrito Pie*, By: Marilu Neally, May 28, 2019
Butterfinger Smooth Cheesecake – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Buttermilk Fried Chicken*, By: Aurelia Dougan McCollom, July 2, 2019
Butternut Squash Risotto*, By: Madeline DiDonato, November 5, 2019
Acorn Squash - Ninja® Foodi® 14-in-1 8-qt. XL Pressure Cooker Steam Fryer with SmartLid™, or any Foodi Pressure Cooker, By: Aurelia Dougan McCollom, October 29, 2021
Ingredients:
1 acorn squash
2 Tbs. butter
2 Tbs. brown sugar
sprinkle cinnamon - optional
1 cup water
Directions:
Cut the squash in half. Clean the seeds from the squash.
Add the water to the Foodi pot.
Using the reversible rack, place in the low position. Place the squash on the rack, cut side up.
Close your lid. Slide the lever to the far left for Pressure Cooking.
Select Pressure Cook High for 6 minutes, with a Quick Release. Test for tenderness. If not done, add one more minute.
When done, add the butter, brown sugar and cinnamon to the cavity.
Close the lid. Slide the lever to the far right for Broil with a time of 5 minutes. You won’t need the entire time; you are just melting the butter and sugar.
Remove carefully. Enjoy!
*If using a different model of the Ninja Foodi Pressure Cooker, use the same ingredients and times, you are just switching the lids.
****
Air Crisped Rotisserie Chicken, By: David Marrione, October 31, 2019
(You are Not using the Pressure Cooker Function)
Inject the chicken(s) with the below marinade and let them rest in fridge for a few hours to let the chicken absorb as much of the marinade as possible.
This chicken injection is enough for two 5 pound whole chicken. I’d do a little more than half of it for one chicken.
Ingredients:
Injector Marinade:
½ cup unsalted butter (melted)
¼ cup apple juice
½ tsp + a pinch of Creole seasoning or your choice of seasoning (“Tony Chachere’s” or “Slap Ya’ Mama” are two good Creole Seasonings to use.)
Directions:
NOTE: You don’t want to use too much seasoning as you want to avoid making the mixture salty. Taste the injection and adjust the seasoning to your preference. Again, you don’t want the injection salty. We are simply adding a tiny bit of flavor and some additional moisture to the meat. I also don’t add butter or seasoning under the skin since I want the chicken’s flavor to stand out on its own and I also don’t want to disturb the skin in an effort to avoid tearing it. The injection will work its way through the meat when cooking so injecting alone is fine.
**Tip: Spray the sealing ring on the injector’s plunger with EVOO before using it. It makes pushing the syringe super easy. **
Mix the injection ingredients together. Inject the chicken in the joints and as well as the breasts and thighs. Inject slowly so the injection doesn’t squirt out. Also, don’t make a bunch of holes. The trick to injecting the breasts is to insert the injection needle from the thin point of the breast at the rear end of the chicken making one hole with the needle and inject slowly as you pull the injector out. Then before pulling the needle out past the skin, aim the injector in a different direction in the breast and push it in again injecting as you pull back on the needle. You kind of work a fan shaped pattern with the needle from the single hole and I get about 3 stabs from the single point injecting the meat about halfway deep into the breast working from left to right with each stab through the single hole. Almost 1 syringe full will do each breast leaving a bit for a joint or drumstick. Avoid hitting bones with the needle if at all possible. You can feel and see the meat swell as the injection is applied. Repeat until you’ve injected both breasts, thighs and the legs if you’d like. This assuming the legs are thick enough.
Place chicken in zip lock bag and let it rest in the fridge for a few hours before proceeding.
After at least a few hours of rest, pull it out of the fridge and spray it with an oil of your choice, (EVOO, Canola, Avocado, etc.)
Then rub the chicken down well with the seasoning of your choice, and also apply some seasoning to the inside of the chicken before tying the legs. I then dust the chicken with a tiny bit more oil on the breast side since I start breast side down.
Next step was getting it into the Foodi. Select Air Crisp with a temperature of 375°F and let it preheat for 5 minutes. Place the chicken in the Air Crisp Basket, breast side down. Aire Crisp for 35 minutes at 375°F.
After 35 minutes, remove the Air Crisp basket out of the Foodi. Flip the chicken and dust the breast side with a bit more Montreal Chicken Seasoning and a little EVOO.
Return to the Foodi. Continue to Air Crisp with a temperature of 350°F until the internal temperature reaches 160°F using your temperature probe.
(Note that I cook to meat temperature and NOT time for the 2nd half of the cook. This is important because every piece of meat can cook at a different rate. Even two whole chickens can cook at different rates so cooking to temp is the best way to insure perfect results every time. It took about another 35 minutes or so minutes to hit my target internal temp of 160°F. I wasn’t paying attention to the time as much as I was paying attention to the meat temp. Most recipes call for 165°F meat temp but meat continues to cook for several minutes after removing it so I targeted 160°F knowing they’d hit 165°F after a brief rest.)
Once the chicken was at an internal temp of 160°F, remove it from the Foodi and let it rest for about 10 minutes before cutting it.
When placing the chickens in the Pyrex pan, they were so moist and juicy, that the juices were literally flooding the pan.
Compare the two types of preparation for Rotisserie Chicken:
1) The Traditional Way: Pressure Cook, followed by Air Crisp
or
2) Air Crisp only, using the method stated above.
I think you’ll find the Air Crisp method the better choice.
Don’t get me wrong, they are BOTH excellent, each in their own way, but I just think the end result using the Air Crisp method makes the overall flavor stand out more.
Hope this helps.
****
Air Crisped Whole Chicken, By: Geana Wilkerson, July 30, 2019
Ingredients:
4.5 lb. Greenwise Organic Whole Chicken – or brand of choice
EVOO
½ stick butter
seasonings of choice
Ranch Dressing Seasonings – (was used in this recipe)
Creole Powder Seasonings – optional
olive oil PAM spray*
Directions:
Rinse and pat dry your chicken. Place the butter in the cavity. Season the cavity as desired. Spritz the outside with olive oil and rub into the bird. Sprinkle on the Ranch, Creole, or seasonings of choice.
*Spray the air crisp basket & pot with olive oil PAM Spray. Place the chicken in the basket.
Select Air Crisp with a temperature of 350°F for 25 minutes. Turn the chicken over. Continue cooking for another 20 minutes.
Insert your temperature probe to test for an end temperature of 165°F.
Very Moist- Nice Platter Presentation. (The next time I plan to use Creole Powder Seasoning to give it a little kick).
*Added comment by: Aurelia Dougan McCollom - I suggest you use an olive oil spritzer. The aerosol non-stick sprays are actually harmful to your non-stick cookware, by leaving a residue.
****
Alaska Salmon– Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Ingredients:
salmon
canola oil – spray or liquid
seasonings of choice (salt, pepper, Old Bay)
seasoned breadcrumbs – (optional for light breading)
Directions:
(Without breading) - Gently rinse the salmon in cold water. Pat dry with a paper towel. Lightly spray or hand rub a small amount of oil to cover. Season as desired. It is now ready to cook.
(Light breading) - Gently rinse the salmon in cold water. Pat dry with a paper towel. Lightly spray or had rub a small amount of oil to cover. Season as desired.
On a plate add your seasoned breadcrumbs. Season as desired. Mix.
Place the salmon and gently coat well. You are now ready to cook.
Select Air Crisp with default temperature of 390°F to begin preheating. When ready, gently place the salmon in the Air Crisp basket. Cook for 4-5 minutes. Gently turn over and cook for an additional 4-5 minutes or until fish flakes easily.
****
Amish Noodles with Chicken*, By: JoAnn Arden M Kilmer-Brown, January 6, 2021
Ingredients:
chicken – you determine what you would like to use (canned, pre-cooked rotisserie, fresh)
5 tablespoons butter
1 can peas & carrots - (vegetables are optional)
2 tablespoons chicken base or bouillon
1 (30 oz.) box chicken broth
1 (10.5 oz.) can cream of chicken soup
ground pepper – to taste
salt – to be added to taste after cooking because base and broth have salt
water – just to cover the noodles in the Foodi pot.
12 oz. noodles
Directions:
If using fresh chicken:
Place the chicken in the Foodi pot. Add the chicken broth, vegetables, butter, base or bouillon, pepper, and soup.
Place the pressure cooker lid on the Foodi. Lock into place. Be sure the pressure valve is set to the seal position.
Select Pressure Cook High for 20 minutes using a Quick Release.
Carefully remove the lid.
Remove the chicken you chose to use fresh, cut up and add it back to the liquid.
Add the noodles. Push them under the hot liquid. If needed, add just enough boiling water just cover noodles. Return the lid.
DO NOT remove the lid! Lock it in place.
Leave it on place for 30 minutes. The noodles will cook and absorb liquid. Stir and serve.
Note: This is a basic recipe; you can just make plain noodles. Plain ones are good too without chicken or meat. You can also use different soup bases or meats. If using beef, use beef broth and beef base. Choose any type of vegetable or spices. If you want to use cheese or sour cream, add them when you add the noodles. To make it Italian, add tomatoes and a tomato or spaghetti sauce instead of soups and broths, etc.
Make it your own!
This is also a good way to use up leftovers.
****
Angus Burgers – Frozen*, By: Aurelia Dougan McCollom, April 8, 2019
Ingredients:
1-2 frozen burgers – (these were Angus Choice Burgers from Sam’s Club. Costco also sells them)
seasonings of choice
pre-cooked crispy bacon, cheese, sliced onion – optional garnish
Directions:
Place the rack in the lower position, having the handles up. Select Air Crisp 400°F for 5 minutes to preheat. When hot, place the burger.
Select Air Crisp 400°F for 10 minutes, turning after 5 minutes. If placing cheese to melt, select Stop at the 30 second mark. Place the cheese, but do not restart. The heat will melt the cheese while preparing your bun.
Bacon & cheese was added to the burger at the 30 second mark.
****
Asparagus, Spinach & Cheese Soup – Ninja Foodi Blender, By: Tara Gallagher, October 17, 2019
Ingredients:
1 tablespoon butter
1 teaspoon salt
1 tablespoon oil
1 clove garlic
1 small onion, quartered
½ pound asparagus - without stems
1 package frozen spinach – thawed
¾ cup chunked smoked cheese
2 cups soup stock
½ cup whipping cream
Directions:
Add the butter, salt, oil, garlic, onion and asparagus to the blender pitcher. Push sauté twice.
Add the spinach, cheese, stock and cream.
Push the "smooth soup" button.
Serve with garlic cheese toast.
****
Autumn Harvest Soup with Butternut Squash & Kale *, By: Peter Keylin, October 19, 2019
Ingredients:
2-3 pieces of chicken – your choice
1 Tbs. olive oil
½ onion, chopped
¾ cup carrot, chopped
¾ cup chopped celery
2 Tbs. scallions
3/8 tsp garlic salt
6 cups chicken broth
2 cups water
15 oz. can diced tomatoes
3½ cups butternut squash, diced
2 cups kale leaves
2½ sprigs fresh rosemary
15½ oz. can white beans – (rinsed and drained black beans were used instead of white)
kosher salt – to taste
ground black pepper – to taste
grated Parmesan cheese – for topping when serving
Directions:
Add the ingredients to your Foodi
Select Pressure Cook High for 25 minutes using a Quick Release.
Remove chicken and debone. Add back to soup and stir.
****
Avocado with Egg - Ninja Foodi with Smartlid*, By: Danielle DeRosa Klein, January 11, 2022
Ninja Foodi 14/1 with SmartLid.
Ingredients:
1 avocado
2 eggs
¼ cup water – for pot
Directions:
Halve the avocado. Add an egg to each.
Select Bake/Roast with a temperature of 375°F for 10 minutes.
Notes:
I originally used a round silicone with non crossed silicone supports, inside the pot but the avocado wouldn't stay level. So then I put my silicone lifter (the I use for hard boil eggs) on top of that and they stayed nice and level.
But, because I put it on TOP of the other, it made the silicone connector handles touch the top and they burned. Do NOT be like Danielle, use only one!
You have to scoop some avocado out and make the hole bigger to fit the egg.
I put ¼ cup of water in the bottom of the pot before cooking.
Ok. Enjoy! I did.
**Added comment by Aurelia Dougan McCollom: You can tuck each handle down the side of the pot to prevent burning. Use tongs to bring up each side.
****
Baby Back Ribs – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, October 22, 2020
Ingredients:
2-3 lbs. baby back ribs – (cut into 3 sections)
Sweet–n–Spicy Rub
BBQ sauce of choice
Wright’s liquid smoke
½ cup water
Directions:
Cut the ribs into sections. Remove the membrane. Add your favorite rub to both sides. Add a few drops of smoke on each side of the ribs. Rub in. Let rest for an hour.
Preheat the Air Crisp Basket on Bake to 300°F. Add the water to the grill pot. Add the ribs to the basket.
Cook for 30-45 minutes. Check after 30 minutes, for a temp of 180-190°F. When the temperature is reached, remove them.
(If you couldn’t fit all of the sections in the basket, continue with the remaining ribs.)
Remove the basket. Power off the Grill.
(Add a little more water if needed. When you sauce the ribs, the sugars will bake on in the pot as it drips. The water makes it much easier to clean.)
Place the Grill Grate. Select Grill High to preheat, (500°F.)
While preheating, baste with your favorite barbecue sauce.
Add meaty side down when preheated. Press into the grill to get the grill marks. After 5 minutes or so, turn over. The ribs are done. You are just giving them that cooked on look and flavor. Slice into rib sections.
****
Baby Back Ribs*, By: Mary Louise Thull, October 17, 2018
I think I am in love with my Foodi. The recipe is from the book that came with the Foodi. I used baby back ribs rather than St. Louis. They were almost fall off the bone and very tender.
****
Bacon – Ninja Foodi Grill*, By: Connie Benton, February 25, 2020
Thanks, Lee Ann Guynn for the tip to cook bacon on 360°f for more even cooking.
Ingredients:
1 lb. bacon
Directions:
Place 1-7 bacon strips in the Ninja Foodi Grill.
Select Air Crisp with a temperature of 360°F for 10 minutes, turning after 5 minutes.
Cook to your desired crispness.
*For easy clean-up, place aluminum foil under the Air Crisp basket to catch the grease.
****
Bacon*, By: Connie Benton, December 28, 2019
Ingredients:
1 lb. bacon
Directions:
For easy clean up, line the ceramic pot with aluminum foil before placing your Air Crisp Basket.
Place the package of bacon in the Air Crisp basket.
Select Air Crips with a temperature of 400°F. After 5 minutes begin to separate the pieces. Continue flipping and separating every 5 minutes until your desired crispness. Total cook time will be about 20 minutes.
****
Bacon*, By: Aurelia Dougan McCollom, May 13, 2019
(Ya gotta love Google!)
Ingredients:
12-16oz. bacon – your choice of brand, (I used a 12oz. package of Jimmy Dean's Hickory Smoked)
Directions:
Drape the strips over 3 rungs on the Foodi rack in the high position.
Select Air Crisp with a temperature of 390* for 14 minutes. Very crispy. Decrease the time if you prefer. We love crisp.
You need to use tongs and break at the top. They will drop. Remove grease and save in an airtight container for future uses.
****
Bacon & Eggs, By: Michael Bielick, May 13, 2019
Ingredients:
4-6 slices bacon – your choice of brand
6 eggs
Directions:
Place 4-6 slices of bacon directly on the rack in the low position, handles up.
Select Air Crisp with a temperature of 360°F for 8 minutes. Removed the rack. Add the eggs to the pot. Replaced the rack. Continue cooking an additional 6 minutes.
****
Bacon Cheddar Mashed Potato Bites – Air Fried*, By: Gina Groznik Steiner, January 3, 2019
Ingredients:
3 cups leftover mashed potatoes
3 slices bacon, cooked and crumbled
2/3 cup shredded cheddar cheese
2 Tbs. thinly sliced chives
½ tsp. garlic powder
Kosher salt – to taste
freshly ground black pepper – to taste
2 egg, beaten
1 1/3 cup panko bread crumbs
Directions:
1. In a large bowl, combine mashed potatoes with cooked bacon, cheddar, chives, and garlic powder. Season with salt and pepper. Stir until all ingredients are incorporated.
2. Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in panko. Repeat until all mashed potatoes are used.
3. Heat Foodi on Air Fryer at 350°, put one layer in for 10 minutes flipping over at halfway point. Serve immediately as is, or with dipping sauce of your choice!
****
Bacon – Ninja XL PRO OVEN*, By: Aurelia Dougan McCollom, February 19, 2022
Ingredients:
1 lb. bacon
Directions:
Using a Half-Sheet pan (13x18x1), place the bacon on a wire rack or parchment paper. (A wire rack was used for 6 slices.)
For 2 sheets, use levels 1 & 3 in your Ninja Oven. For 1 sheet, use level 3.
Select Air Fry with a temperature of 400°F. Set the time for 16 minutes for very crispy, depending on the thickness of your bacon. (Preheating is not necessary.)
Remove the tray from the oven and transfer the bacon with tongs to a paper towel.
*I did NOT experience an smoking!
****
Bacon Wrapped Dates - Ninja Foodi Grill*, By: Randall McGouirk, January 19, 2021
Ingredients:
packaged dates, without pits
1 lb. bacon
Directions:
Slice the bacon in half. Wrap each slice around the date.
Place the Ninja Foodi Air Crisp pan inside the Ninja Foodi 5-in-1 Grill.
Close the lid.
Select Air Crisp with a temperature of 360°F for 16-18 minutes.
When crisp to your liking, remove carefully and serve.
Delicious!
****
Bacon Wrapped Pork Loin – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Ingredients:
3-5 lb. pork loin
7-8 strips uncooked bacon
salt & pepper – to taste
additional seasonings you prefer
Directions:
Place the Ninja Foodi Grill plate in the Gill.
Select Roast to begin preheating the grill with a temperature of 375°F.
Season the pork.
To wrap the pork, take the bacon and lay side by side next to each other on a cutting board or cookie sheet. Take the seasoned pork and lay it across the middle of the strips of bacon. Start wrapping each strip of bacon around the pork. You can overlap if necessary. It is not necessry to wrap the ends.
Place the pork on the preheated Grill plate. Set the time for 30 minutes. The cook time will range from 15-25 minutes, depending on the size.
Cook for 10 minutes. Turn over. Cook an additional 5 minutes. Turn over one additional time, checking the internal temperature. Cook until an internal temperature of 140-145°F is reached. Move to a cutting board to rest. Carry over cooking time will increase about 5°F as resting.
Slice and enjoy.
****
Baked Egg & Bacon Stuffed Pepper - Ninja Foodi Grill*, By: Patti Cobbs, January 20, 2020
Ingredients:
1 bell pepper
¼ cup shredded cheese of your choice, - (I used a pre-shredded mix)
1 egg
1 slice precooked bacon, broken into pieces - (I used 2)
seasonings of choice as desired
Directions:
Slice off the top of the pepper. Remove the membrane and seeds.
Select Air Crisp to begin preheating, with a temperature of 390°F. Set the time for 12 minutes.
Add the bacon, then cheese and top with the egg.
When ready place in the grill and close the lid to begin cooking.
Check after cooking for 10 minutes for your desired doneness and at 30 second intervals thereafter.
Added comment: At first, I thought my egg was going to over-done but it wasn't. It was still runny which is how I like my eggs. Could possibly have done it 30 second to a 1 minute less.
****
Baked Macaroni & Cheese
Prep Time 10 minutes Cook Time 24 minutes Servings 6-8
Ingredients:
1 tablespoon baking soda
1 tablespoon ground black pepper
½ cup lemon juice
1 tablespoon onion powder
5 cups water
1 tablespoon garlic powder
1 box (16 ounces) dry elbow pasta
1 teaspoon mustard powder
1 cup heavy cream
2 cups panko or Italian bread crumbs
1 bag (16 ounces) shredded cheese
1 stick (1/2 cup) butter, melted
2 tablespoons kosher salt
Approx. pressure build: 7 minutes
Pressure cook: 0 minutes
Pressure release: 10 minutes
Air crisp: 7 minutes
Directions:
Place baking soda and lemon juice into the pot. Stir until dissolved and bubbling has stopped. Add the water and dry pasta, stirring to incorporate.
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to low (LO). Set time to 0 minutes (the time the unit takes to pressurize is long enough to cook the pasta). Select START/STOP to begin.
When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Add remaining ingredients, except bread crumbs and butter, to the pot.
Stir well to melt cheese and ensure all ingredients are combined.
In a bowl, stir together the bread crumbs and melted butter. Cover pasta evenly with the mixture.
Close the crisping lid. Select AIR CRISP, set the temperature to 360°F, and set the time to 7 minutes. Select START/STOP to begin.
When cooking is complete, serve immediately.
tip from the Ninja® Kitchen Team
To make this mac & cheese more kid friendly, remove onion powder, garlic powder, and mustard powder, and serve the kids before adding the bread crumb topping.
****
Baked Olive Cheese Dip*, By: Chan Taylor, January 26, 2019
Ingredients:
1 cup cream cheese (room temperature)
1½ cups shredded Monterey Jack cheese
1 cup sliced green olives (drained)
½ cup black olives
1 tsp minced capers
½ cup mayonnaise
Cayenne pepper to taste
1 garlic clove grated
¼ cup parmesan cheese
Directions:
Mix all ingredients well. Spread in oven-proof dish bake @ 300 for 15 minutes or until bubbly. Serve with crackers or chunks of bread.
****
Baked Potato - Ninja Foodi Grill or Ninja Foodi on Air Crisp, By: Aurelia Dougan McCollom, December 30, 2019
Ingredients:
1 potato or up to 4 large russets
Kosher Salt – to taste
avocado or canola oil – to rub on the potatoes
garnish of choice
Directions:
Place the Air Crisp Basket in the Ninja Foodi Grill.
Select Bake on the Ninja Foodi Grill with a temperature of 400°F, and a time of 1 hour to begin preheating.
Wash and dry the potatoes.
Poke holes all around to release steam.
Rub oil around the potato. Sprinkle salt to taste on the skin. When ready, add the potatoes. Turn over after 30 minutes of cooking time.
(If using the Ninja Foodi Pressure Cooker/Air Crisp, place potatoes on the rack in the High position.)
Depending on the size of the potato you will need to decrease or increase your time. Before you turn over, test to see how soft they are getting.
Garnish as desired.
****
Baked Potato, By: Aurelia Dougan McCollom, October 17, 2019
Ingredients:
2-3 potatoes
olive oil
sea salt and pepper - to taste
Directions:
Pierce potatoes. Rub with olive oil. Add sea salt and pepper. Add 1 cup of water to the pot.
Select Pressure Cook HIGH for 12-15 minutes - (depends on size of potatoes), using a Quick release. Test. If more time is needed use 2 minutes at a time.
Remove potatoes and pour out the water.
Place potatoes on the rack in the High position.
Select Air Crisp with a temperature of 400°F and crisp for 6 minutes or until your desired crispness.
****
Baked Potato Soup*, By: Aurelia Dougan McCollom, October 16, 2020
This is my recipe conversion from the Ninja Multi-Cooker for the Ninja Foodi, using the Pressure Cooker or using the Air Crisp function and the rack to bake the potatoes.
Ingredients:
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, (including tops) chopped
10 to 12 strips bacon, cooked, drained, and crumbled
1¼ cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
¾ teaspoon salt
½ teaspoon pepper
Celery salt, (optional to be sprinkled on top of each bowl)
Directions:
Bake potatoes until fork tender. Cut potatoes in halves. Scoop out and set aside. I chop the potatoes with peels. Add as many peels as you would like and discard the remainder.
Select Sear/Sauté. Melt the butter. Slowly blend in flour with a silicone coated wire whisk until thoroughly blended. Gradually add milk, whisking constantly. Whisk in salt and pepper, stirring constantly.
When the milk mixture is very hot; stir in the potatoes. Add green onions and potato peels. Add sour cream & crumpled bacon. Switch to Slow Cook Low for 2-4 hours. Test for heat. Stir well. Add cheese a little at a time, until it is melted and mixed in. Serve with celery salt sprinkled on top of soup, and crusty French bread.
This baked potato soup recipe serves 8.
I used 2 more potatoes and chopped them instead of scooping them out. I also use the Hormel crumpled bacon bits.
****
Balsamic Jam Pork Chops*, By: Randall McGouirk, April 23, 2019
Ingredients:
3 center cut boneless pork chops
2 Tbs. fruit jam
2 Tbs. balsamic vinegar
1 shallot, chopped
1 apple, (cored and diced)
2 Tbs. fresh thyme
4 Tbs. chicken stock
salt & pepper – to taste
1-2 Tbs. olive oil – for pot (divided)
Directions:
Salt and pepper pork chops.
Directions:
Select Sear HIGH. Add olive oil. Place the seasoned chops and sear for about 5 minutes on each side, or until done. Remove and set aside to rest. Keep warm.
Add olive oil to the pot. Add shallot and thyme. Cook until fragrant. Next, add the balsamic vinegar, fruit jam and chicken stock. Reduce temperature to Sear Medium Low. Stir until sauce thickens. Add chopped apples and cook for 5 minutes. Slice pork. Serve sauce on top of pork.
Brussel Sprouts:
1 small bag Brussel sprouts
olive oil
Salt and pepper – to taste
Directions:
Cut off bottoms of sprouts and slice each in half. Drizzle sprouts in olive oil. Season with salt and pepper. Add to Air Crisp basket.
Select Air Crisp 390°F for 15 minutes. Stir after 8 minutes. Continue cooking until tender.
****
Banana Bread – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, January 15, 2020
"This banana bread recipe is moist and delicious, with loads of banana flavor. It's wonderful toasted!"
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter
¾ cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
PAM – to be used on the pans
Directions:
Place a silicone bake sheet directly on the bottom of the grill pot to protect it from scratches. Place a wire rack, (I used one of my dehydrator racks from the Foodi Deluxe Tendercrisp/Pressure Cooker) on top. Preheat the Ninja Grill on Bake with a temperature of 325°F.
Lightly grease 2- 7x3x2 inch loaf pans.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pans.
When ready add the 2 loaf pans on the wire rack. Close the lid. Set the time for 30 minutes.
I checked after 8, 15, and 20 minutes of baking to check browning. The finished temperature was 204°F. Per guidelines for safety, temperatures between 200-205°F.
Total baking time was 25 minutes.
Remove the pans to a wire rack to cool. Let rest 5 minutes and turn out to continue cooling.
**NOTE: I do have the Ninja Baking Rack for the Grill. I chose not to use it at this time. Being fixed for the 1st time, I wasn’t sure how high the bread would rise and was afraid of it touching the protective grill screen.
I will use it next time. The grill grate does sit just a little higher than the dehydrator rack I used.
****
Banana Bread*, By: Aurelia Dougan McCollom, April 9, 2019
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter
¾ cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
Directions:
Select Bake 325°F and preheat for 5 minutes.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten.
Grease your baking pans. Add the batter to prepared pan or pans.
*(Divide this recipe between 2 pans. The pans used were (2) disposable 8” Angel Food Cake Pan.)
Once unit has preheated, place pan on the reversible rack, making sure rack is in the lower position, with handles in the high position. Close crisping lid. Select BAKE/ROAST, set temperature to 325°F, and set time to 30 minutes. Select START/STOP to begin. Test with a toothpick after 25 minutes of baking. When toothpick comes out clean, it's done.
When cooking is complete, remove pan from pot and place on a cooling rack. Take rack and bread out of Foodi when done to cool for 10 minutes before turning out onto cooling rack.
The 2nd banana bread took 25 minutes to bake. Again, testing with the toothpick for doneness.
****
Banana Nut Muffins*, By: Patti Cobbs, January 9, 2020
Healthy Banana Nut Muffins
I had some very ripe bananas, along with various gluten free & vegan ingredients.
Ingredients:
1 large egg - (Replaced with Flax Egg – 1 Tbs. Ground Flax mixed with 3 Tbs. water)
3 large very ripe bananas
½ cup applesauce, unsweetened
¼ cup maple syrup or honey
3 Tbs. olive, avocado or coconut oil (melted)
1 tsp pure vanilla extract
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1½ cups whole wheat, spelt flour or GF Oat Flour
¾ cups chopped walnuts
Cooking spray
Directions:
1. Select Bake/Roast with a temperature of 325°F. Preheat Foodi for 7-10 minutes. Spray an 8-inch non-stick muffin pan with cooking spray. Set aside.
2. In large mixing bowl, mash bananas. Add egg or egg substitute, applesauce, maple syrup, oil, vanilla, baking powder and soda and salt; whisk to combine.
3. Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
4. Add walnuts.
5. Fill each opening almost full with batter and bake for 15 minutes or until a toothpick inserted in the center comes out clean.
6. Let muffins cool for about 5 minutes and then transfer to a cooling rack to cool off completely.
****
Banana Strawberry Bread – Ninja Foodi 5-in-1 Grill*, By: JoAnn Arden M Kilmer-Brown, January 20, 2021
Ingredients:
2 ripe bananas, mashed
1 egg
1 teaspoon vanilla
1 (7 oz.) package strawberry muffin mix
Directions:
Mix the ingredients. Spray your loaf pan with a butter spray. Add the mixture to the pan. Even out.
Select the Bake function with a temperature of 325°F for 40 minutes. Check for doneness after 35 minutes of baking using a toothpick. This bread was done in 37 minutes.
****
Bananas Foster*, By: David Marrione, October 27, 2019
Background:
A great tasting dessert created right here in the heart of the French Quarter of New Orleans in 1951, when restauranteurs Owen & Ella Brennan challenged their Head Chef at the time, Paul Blangé, to come up with a dessert recipe made with bananas. New Orleans, at the time, was the major port for bananas being shipped from Central America!
Ingredients:
4 good-sized bananas, not too ripe/not too un-ripe (they should still be firm), peeled and cut into large sliced chunks
1 stick (½ cup) salted butter, cubed
¼ cup water
¼ cup light (clear) rum
1 cup dark brown sugar, packed (you can use light brown too if you already have it on hand, but the end result color won’t be as dark)
1 tsp cinnamon
1 tsp vanilla extract
vanilla ice cream, for the very end
Directions:
Bananas Foster goes PERFECTLY over bread pudding, french toast, pancakes and cheesecake too! It works on basically anything!
1) Combine all of the ingredients (EXCEPT for the bananas and ice cream) in the Foodi pot.
2) Mix well until the large lumps of the sugar are dissolved and it looks like the consistency of molasses.
3) Add the bananas and coat with the sauce being easy with the spoon – don’t smash the ‘nanas up.
4) Secure the pressure cooking lid. Make sure you are in the SEAL position. Select Pressure Cook High with a time of 8 minutes, using a Quick Release when time is finished.
5) Transfer to a serving bowl, let cool for a few moments and serve over bowls of vanilla ice cream.
Enjoy!
For “taste testing” purposes, I poured some of the Bananas Foster over Caramel Vanilla Ice Cream and then topped EVERYTHING with some chopped pecans.
I think I need a second helping to be positive in my decision of whether or not this stuff worth making!
****
Barbecue Beans with Kielbasa*, By: Michael Bielick, April 11, 2019
Ingredients:
1 can black beans, drained & rinsed
1 can great northern beans, drained & rinsed
1 can kidney beans, drained & rinsed
½ onion, diced
¼ cup bbq sauce (I used Sweet Baby Rays)
2/3 cup ketchup
2 tsp Worcestershire sauce
2 tsp mustard
1 tsp chili powder
2 tsp apple cider vinegar
¼ cup maple syrup
1/8 cup molasses
½ packet hidden valley fiesta ranch dip mix
¼ pound bacon cooked, cut into bite size pieces
1 pound kielbasa, cut into bite size pieces
Directions:
Add all ingredients except sausage stir to combine.
Select Sear/Sauté with a temperature of Med Low. Cook for 3½ hours.
Add kielbasa, cook 15 minutes.
Serve and enjoy.
****
BBQ Short Ribs, Slow Cooked*, By: Randall McGouirk, February 18, 2020
Ingredients
1 package beef short ribs
2 packets mesquite BBQ rub
1 Tablespoon Vermont maple Spice (Calicutt spice company)
1 Tablespoon Olive Oil
2 shallots, diced
2 8 oz. bottles BBQ sauce (I use Baby Rays Honey)
Directions:
Select Sauté High on the Ninja Foodi. Add the olive oil. Rub the short ribs with one mesquite packet. Add the short ribs and brown on all sides. Once ribs are browned, add diced shallots. Let the shallots cook with short ribs for about 4-5 minutes. Sprinkle the Vermont maple spice on top with the second packet of mesquite rub. Pour the BBQ sauce over the ribs and spice, making sure you cover the ribs entirely.
Select Slow Cook Low. Place the pressure cooker lid and seal. Turn the pressure release valve to vent. Set the time for 8 hours.
Cinnamon Brown Sugar Sweet Potatoes - Ninja Foodi Grill*, By: Randall McGouirk, February 18, 2020
Ingredients:
1 large sweet potato, (washed)
1 Tablespoon ground cinnamon
5 Tablespoons of dark brown sugar
6 Tablespoons olive oil
Directions:
Wash and slice potato into ¼ inch rings. Mix the Cinnamon, sugar, and olive oil in a bowl to form a paste.
Place the Grill Plate in the Ninja Foodi Grill.
select Bake with a temperature of 350°F to begin preheating.
While the Grill is preheating, rub the potato slices with the cinnamon mixture. When prompted, add the potato slices to the Grill, with a time of 30 minutes. Turn after 15 minutes of cooking time. Continue cooking until tender.
Steamed Broccoli & Carrots*, By: Randall McGouirk, February 18, 2020
Ingredients:
2 Heads of Broccoli
2 Large carrots
¼ cup water
Directions:
Slice the broccoli heads in half and slice up carrots. Pour ¼ cup water into the Ninja Foodi.
Place the Air Crisp Basket into the Ninja Foodi. Add the carrots and broccoli to the basket.
Add the pressure cooker lid and seal. Turn the pressure release valve to vent.
Select Steam with a time of 8 minutes.
Serve.
****
Beef & Macaroni*, By: Shirley Wylie, March 17, 2019
1 lb. ground beef
1 onion, diced
1 each red, diced
1 green pepper, diced
3 tsp Italian Seasonings
1 tsp paprika
1 tsp salt
pepper – to taste
2- 14.5 oz cans petite diced tomatoes – do not drain
1 cup beef broth
¼ cup ketchup
½ pound elbow macaroni
1 cup of cheese – Your choice
cheese - to sprinkle on top
Directions:
Select the Sauté function to begin preheating. Brown the ground beef. Drain grease if necessary. Add the Italian Seasonings, paprika, onion, peppers, salt and pepper. Continue cooking for another 2 minutes, stirring constantly. Add the diced tomatoes, beef broth, ketchup and elbow macaroni. Stir.
Select Pressure Cook HI for 7 minutes. Use a Quick Release. Stir in 1 cup of cheese. Sprinkle cheese over the top.
Select Broil for 2 minutes to melt the cheese.
It's delicious!
*Added comment - Because the Foodi alert is "low" I didn't hear it. I did do a Natural Release for 5 minutes, then did a Quick Release with no problems.
****
Beef Chili & Cornbread Casserole
Prep Time 20 minutes Cook Time 37-45 minutes Servings 8
Ingredients:
2 pounds uncooked ground beef
3 cans (14 ounces each) kidney beans, rinsed, drained
1 can (28 ounces) crushed tomatoes
1 cup beef stock
1 large white onion, peeled, diced
1 green bell pepper, diced
1 jalapeño pepper, diced, seeds removed
4 cloves garlic, peeled, minced
2 tablespoons kosher salt
1 tablespoon ground black pepper
2 tablespoons ground cumin
1 tablespoon onion powder
1 tablespoon garlic powder
2 cups Cheddar Corn Bread batter, uncooked (see recipe page 61)
1 cup shredded Mexican cheese blend
Sour cream, for serving
Directions:
APPROX. PRESSURE BUILD: 8 MINUTES
PRESSURE RELEASE: QUICK
Place beef, beans, tomatoes, and stock into the pot, breaking apart meat. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 15 minutes. Select START/STOP to begin.
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Select SEAR/SAUTÉ and set to MD. Select START/STOP. Add onion, green bell pepper, jalapeño pepper, garlic, and spices; stir to incorporate. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Dollop corn bread batter evenly over the top of the chili.
Close crisping lid. Select BAKE/ROAST, set temperature to 360°F, and set time to 26 minutes. Select START/STOP to begin.
After 15 minutes, open lid and insert a wooden toothpick into the center of the corn bread. If toothpick comes out clean, skip to step 7. If corn bread is not done, close lid to resume cooking for another 8 minutes.
When corn bread is done, sprinkle it with cheese and close lid to resume cooking for 3 minutes, or until cheese is melted.
When cooking is complete, top with sour cream and serve.
A tip from the Ninja® Kitchen Team
You can use the extra corn bread batter to make muffins. Cook 6 muffins at 350°F for 25–30 minutes.
****
Beef Cubes with BBQ Sauce & Hard Cider*, By: Julie Petrowski, January 4, 2020
Day 4 with cooking meals in the Ninja Foodi that my kids got me for Christmas. I seriously don’t think I will ever cook on my stove or oven ever again. Lol. Loving this so much.
Ingredients:
frozen beef cubes
1 cup BBQ sauce of choice
½ cup (Angry Orchard was used) hard cider – (or apple juice)
Directions:
Add the frozen beef cubes, BBQ sauce and cider to the Foodi pot.
Place the pressure cooker lid and seal.
Select Pressure Cook High for 22 minutes, using a Quick Release.
When pressure has released, carefully remove lid away from you.
****
Beef Jerky*, By: Aurelia Dougan McCollom, March 30, 2019
Ingredients:
1½ pounds uncooked beef eye of round, cut in ¼-inch slices
½ cup soy sauce – or teriyaki sauce**
2 tablespoons Worcestershire sauce
2 tablespoons dark brown sugar
1 tsp liquid smoke
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons kosher salt
1 tsp red pepper flakes – optional for a little heat
1 Tbs. honey – optional for sweetness
Directions:
Whisk together all ingredients, except beef. Place mixture into a large resealable plastic bag.
Place sliced beef in bag with seasonings and rub to coat. Marinate in refrigerator for at least 8 hours or overnight.
Strain meat; discard excess liquid.
Lay meat slices flat on the Ninja® dehydrating rack* or Ninja Cook & Crisp™ Layered Insert. Arrange them in a single layer, without any slices touching each another.
Place dehydrating rack or Cook & Crisp Layered Insert in the pot. Close the crisping lid.
Press DEHYDRATE, set temperature to 150°F, and set time to 6 hours. Select START/STOP to begin.
Check it at 5 hours. Depending on the thickness of the slice, it may be crispy enough for you. Continue cooking. If crispier jerky is desired; checking every 30 minutes.
When cooking is complete, remove dehydrating rack or Cook & Crisp Layered Insert from pot. Transfer jerky to an airtight container.
**This recipe I used teriyaki sauce. The jerky was very crisp at 5 hours for me.
****
Beef Jerky
There are MANY Beef Jerky recipes if you just Google. Seasonings vary, but times are about the same on all of them.
Ingredients:
2 lbs. using a lean eye of round roast, rump roast, or flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
Directions:
Place meat in the freezer to partially freeze. Slicing will be so much easier.
Slice the meat against the grain into strips 1/8 - ¼ inch thick.
Place the seasonings in a Lock & Lock, or a sealable zip bag. Add the sliced meat. Rotate the bowl to mix or depress the bag to mix together. Refrigerate overnight for best flavor. Remove beef and pat dry with a paper towel (this will speed cooking time).
Place the meat on the Foodi dehydrator racks. Do not overlap pieces. Place dehydrating rack or Cook & Crisp Layered Insert in the pot. Close the crisping lid.
Select Dehydrate at a temperature of 150°F for 5-7 hours or until the beef jerky is dry and cracks when you bend it.
It is suggested that you rotate your racks for even cooking each hour. For the 1st time in the Foodi, I suggest following the directions in the Foodi Cookbook.
****
Beef Jerky
Ingredients:
1½ pounds flank steak (or eye or round or top round steak)
½ cup low-sodium soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons coarsely-ground black pepper
1 teaspoon liquid smoke
1 teaspoon onion powder
1 teaspoon seasoned salt
½ teaspoon garlic powder
Directions:
Thinly-slice the steak into 1/8-inch thick strips, either with the grain (which will result in a chewier beef jerky) or against the grain (which will be more tender). Place meat in the freezer for 15-30 minutes before slicing so that it is easier to cut.
Transfer the strips of steak to a large Ziploc bag.
In a separate small mixing bowl, whisk together the remaining ingredients until combined. Pour the mixture into the bag with the steak. Seal the bag and toss until the steak is evenly coated.
Refrigerate for at least 8 hours, or overnight. Strain meat and discard any excess liquid. Blot meat with a paper towel to absorb any liquid.
Lay the strips out in a single layer, without any touching one another, on the trays of the Foodi dehydrating rack or Cook & Crisp Layered Insert. Place dehydrating rack or Cook & Crisp Layered Insert in the pot. Close the crisping lid. Press Dehydrate, set the temperature to 150°F, and set the time to 7 hours. Select Start/Stop to begin. cook the beef jerky until it is dry and firm, yet still a little bit pliable, about 5 hours. Continue cooking for up to 7 hours is crispier jerky is desired. Remove jerky and transfer to a sealed container. Refrigerate for up to 1 month.
****
Beef Jerky
Prep Time 15 minutes Cook Time 5-7 hours Servings 4 cups dried jerky
Ingredients:
¼ cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons dark brown sugar
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons kosher salt
1 ½ pounds (24 ounces) uncooked beef eye of round, cut in ¼-inch slices
Directions:
Whisk together all ingredients, except beef. Place mixture into a large resealable plastic bag.
Place sliced beef in bag with seasonings and rub to coat. Marinate in refrigerator for at least 8 hours or overnight.
Strain meat; discard excess liquid.
Lay meat slices flat on the Ninja® dehydrating rack* or Ninja Cook & Crisp™ Layered Insert**. Arrange them in a single layer, without any slices touching each another.
Place dehydrating rack or Cook & Crisp Layered Insert in the pot. Close the crisping lid.
Press DEHYDRATE, set temperature to 150°F, and set time to 7 hours. Select START/STOP to begin.
Jerky will be pliable and soft after 5 hours, continue cooking for up to 7 hours if crispier jerky is desired.
When cooking is complete, remove dehydrating rack or Cook & Crisp Layered Insert from pot. Transfer jerky to an airtight container.
A tip from the Ninja® Kitchen Team
When dehydrating meat or poultry, make sure to trim off all fat before dehydrating. Fat does not dry out and could turn rancid.
****
Beef Short Ribs*, By: Randall McGouirk, March 25, 2019
Ingredients:
2 large sweet potatoes - optional
5 pieces beef short ribs
1 bottle BBQ Sauce (your choice)
1 cup water
¼ cup rub (Your Choice, I make my own)
(FOR RUB)
5 Tbs. Espresso Powder
2 Tbs. sugar and cinnamon
½ tsp. cayenne pepper
1 Tbs. honey
Directions:
Place ribs on plate and rub with rub generously. Then take ribs and place them into Ninja Foodi Cooker (air crisp basket) and connect "Pressure Cooker Lid".
Select Pressure cook HI for 30 minutes. Once finished, do a Quick Release of pressure. Remove ribs and place aside in large bowl. Remove basket from Ninja Foodi and replace with grill rack (tall side up). Pour BBQ Sauce over ribs and coat making sure all parts of ribs are coated. Then place ribs back into Ninja Foodi on rack. Close lid.
Select Air Crisp 390°F for 10 minutes. At the 5-minute mark open lid and brush ribs with any remaining BBQ Sauce from the bowl. Serve.
OPTIONAL: If you want to bake a sweet potato to go with it:
Wash potatoes and stab with fork all over. Add the potatoes to the Air Crisp basket.
Select Air Crisp at 400°F for 40 Minutes. Once potatoes are done, remove from Ninja and wrap in towel. The steam from the potato will make it extra soft.
****
Beef Stew Goodness – Foodi Deluxe Pressure Cooker*, By: Aurelia Dougan McCollom, February 6, 2020
Ingredients:
1 pounds beef stew meat
1 teaspoon salt
½ teaspoon ground black pepper
1 cup all-purpose flour
24 oz. beef broth – Beef Base was used to make the broth
2-3 potatoes, cut in half lengthwise, then cut into large cubes
1 onion, cut in half, then quartered
16 oz. bag baby carrots
1 bay leaf*
1 tsp paprika
2 cloves garlic, chopped
1 teaspoon dried thyme leaves, crushed
Gold Medal Wondra Flour – to thicken – (or thickener of choice)
Directions:
Place the flour and seasoning in a bowl. Add meat and coat with the flour mixture.
Select Sear/Sauté High. Add the oil to begin preheating. When very hot, add the floured meat to the Foodi pot. Place 3-4 pieces of meat around the outside edge. The oil will go to the sides. Brown on all sides, removing pieces to add more meat. Remove all of the meat when browned. Add the beef broth to quickly deglaze the pan.
Return the meat, onion, garlic, bay leaf*, carrots, and potatoes to the pot.
Place the pressure cooker lid making sure the pressure valve is set to seal. Turn the Foodi off at this time.
Select Pressure Cook High for 30 minutes with a Natural Release of 5 minutes, followed by a Quick Release.
Remove the vegetables and meat.
Just before serving, sprinkle the Wondra® into the Foodi pot a little at a time and stir to thicken to make gravy.
Bay leaf* - To keep from having to “find” the bay leaf to remove, place it in a “tea bell”. The liquid will go through the bell and still season the meal.
****
Beef Stroganoff*, By: Jessica Conol, June 1, 2020
Ingredients:
1 large onion, diced (about 1 cup)
1¼ pounds boneless beef sirloin steak, cut into thin strips
1 teaspoon paprika
½ teaspoon garlic powder
4 cups uncooked extra-wide egg noodles
2 cups Swanson® Beef Broth or water
2 teaspoons Worcestershire sauce
1 can (10½ ounces) Cream of Mushroom Soup
¼ cup sour cream
2 tablespoons chopped fresh parsley
Directions:
Step 1
Season the beef with salt and pepper. Layer the onion, beef, paprika, garlic powder and noodles in the Foodi pot. Pour the broth and Worcestershire over the noodles and spoon the soup on top. (The order is important, so don't stir until after the cooking is done.)
Step 2
Place the pressure cooker lid. Lock the lid, being sure the pressure valve is in the sealed position.
Select Pressure Cook High with a time of 8 minutes. When done, press stop and use the Quick Release method to release the pressure. Carefully remove the lid.
Step 3
Stir in the sour cream and let stand for 5 minutes uncovered.
Season to taste and sprinkle with the parsley before serving.
(I did not have paprika or parsley, but it was still tasty.)
****
Beef Noodles with Broccoli - Ninja Foodi*, By: JoAnn Arden M Kilmer-Brown, February 8, 2022
Had some left over beef, made beef noodles with broccoli
There were only minimal amounts given in this recipe. Use your judgement for your family.
Ingredients:
beef roast/stew/steak type beef
beef broth
1 can (10 oz.) cream of mushroom soup
1 soup can of water
broccoli
egg noodles
sour cream
I put cut up the beef, put beef broth in pot and a can of water, added beef, can cream of mushroom soup on top.
Select Pressure Cook for 10 minutes, followed by a Natural Release. Add some broccoli I had put up in the freezer, add more liquid if needed for the amount of noodles you plan to add, pressure cooked “0” min (just bring up to pressure), Quick Release slowly, (just toggle the switch slowly) just to thaw out broccoli and make sure liquid was hot. Push the noodles under the liquid. Leave the pot on warm (or off) and put the top back on. Leave it alone for 30 minutes to cook the noodles. Stir in the sour cream and serve.
****
Beer Bbq’d Pork, By: David Marrione, October 30, 2019
Sometimes, keeping it simple yields the best combination of flavors!
Ingredients:
2 tablespoons vegetable or olive oil
1- 3 lb. pork tenderloin, cut in half
1 medium onion, sliced into thin rings
12 oz. bottle of your favorite beer
BBQ sauce and vinegar-based coleslaw – optional as garnish
Salt & pepper -to taste
Directions:
1) Season the pork with salt and pepper. Add the oil to the Foodi pot. Select Medium heat.
2) When hot, add the seasoned pork and brown on all sides.*
3) Nestle the two pieces of tenderloin together, placing onion slices on top. Pour the beer over the top of the tenderloin & onions.
4) Lock the pressure cooker lid, set toggle switch to SEAL position. Select Pressure Cook High with a time of 45 minutes, followed by a Quick Release when done.
5) Remove the pork and shred with a fork. Serve on sandwich rolls with your favorite BBQ sauce and vinegar-based coleslaw, if desired.
6) Use napkins as needed.
7) Enjoy!
*Note: Seasoning the pork and setting it aside for at least 30-45 minutes allows the seasonings to seep into the fibers of the meat, creating more of an intense flavor from the first bite to the very last.
****
Beets*, By: Anne Salisbury Arcuri, April 23, 2019
Ingredients:
Beets – (whole)
½ cup water – for pot
Directions:
Add the water to the pot. Select Pressure Cook for 20-23 minutes using a Quick Release.
(Slice them and make beet Neapolitan. You layer with goat cheese and herbs. Some balsamic reduction and salty seeds.)
****
Berry Upside Down Cake
Prep Time 15 minutes Cook Time 55 minutes Servings 6-8
Ingredients:
1 bag (12 ounces) frozen cherries
1 bag (12 ounces) frozen blueberries
1 stick (1/2 cup) butter, divided
2 tablespoons lemon juice
2 teaspoons cornstarch
1 cup plus 3 tablespoons sugar, divided
2 cups all-purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon kosher salt
3 large eggs
1 cup sour cream
Toppings
Crème Fraiche
Mascarpone
Whipped Cream
Vanilla Ice Cream
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: NATURAL 5 MINUTES
Directions:
Place frozen fruit, 3 tablespoons butter, lemon juice, cornstarch, and 3 tablespoons sugar in the pot; stir to combine. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin.
When pressure cooking is complete, allow pressure to natural release for 5 minutes. After 5 minutes, quick release remaining pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Select SEAR/SAUTÉ and set to MD:HI. Allow liquid to simmer for about 10 minutes, until it begins to thicken and look syrupy.
Remove pot from unit and place on a heat-resistant surface. Let cool for 15 minutes.
Meanwhile, place all-purpose flour, remaining sugar, baking soda, baking powder, and salt into a mixing bowl. Whisk to incorporate.
Melt remaining 5 tablespoons butter in a separate mixing bowl, then whisk in eggs and sour cream.
Slowly add flour mixture to egg mixture. Beat until batter is thick and smooth.
****
Biscuits & Sausage Gravy
Prep Time 10 minutes Cook Time 30 minutes Servings 6-8
Ingredients:
1 package (12 ounces) uncooked ground breakfast sausage, crumbled
1 tablespoon kosher salt
2 teaspoons black pepper
2 tablespoons butter
¼ cup all-purpose flour
3 cups whole milk
½ cup shredded cheddar cheese
1 tube (16.3 ounces) refrigerated biscuit dough
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
After 5 minutes, add the sausage, salt, and pepper to the pot. Cook for 5 minutes, or until sausage browns, breaking it apart with a wooden spoon as it cooks.
Add the butter and melt completely. Then add flour and stir to combine. Cook for 2 minutes, then whisk in milk. Bring to a simmer, then cook for 5 minutes, or until thickened.
While gravy is cooking, gently separate biscuits and fill each with cheddar cheese, sandwich style.
Coat the reversible rack with cooking spray, making sure rack is in the lower position. Place stuffed biscuits on rack. Once gravy has thickened, lower rack with biscuits into pot.
Close crisping lid. Select BAKE/ROAST, set temperature to 325°F, and set time to 15 minutes. Select START/STOP to begin.
When cooking is complete, remove rack and biscuits. Transfer biscuits to plates and top with gravy. Serve immediately.
****
Black-Eyed Pea Soup -Ninja Foodi with Smartlid*, By: Brandi Tatarchuk, January 11, 2022
Ninja Foodi with SmartLid OL601
Ingredients:
4 cups peas
1 bell pepper, chopped
1 medium onion,chopped
1 can drained corn
1- 14.5 oz. can fire roasted diced tomatoes
5-6 cups chicken broth (homemade)
1 cup carrots, chopped (frozen)
spinach to your preference
1.5 lbs. smoked turkey necks
1/3 cup long grain rice
bay leaf
garlic powder
salt & pepper – to taste
Pi-Yahhh seasoning – (Cajun seasoning)
thyme
Directions:
Soak the beans overnight. Drain.
Select Sear/Sauté High. Saute pepper & onion. Add broth, peas, turkey necks, corn, tomatoes, bay leaf and whatever seasonings you like. (I used garlic powder and Pi-yahhh Cajun seasoning and pepper.)
Select Pressure Cook High for 5 minutes with a Natural Release of 26 miutes. Remove Lid. Remove and debone necks. Add meat to soup as it simmers.
Select Sear/Sauté High. Add rice. When rice is done add in frozen carrots and spinach and allow to heat with power turned off. Add salt and thyme or adjust any seasoning at this point. Very tasty.
Really loving this Foodi!
****
Black-Eyed Peas, By: George Tunison, March 8, 2020
Ingredients:
12 oz. bacon
4 cups chicken broth
2 cups water
black pepper
1 pound peas
Directions:
Using a sharp knife and cold bacon, slice into strips. Add a bit of oil to the Foodi pot.
Select Sear/Sauté and brown the bacon.
Add peas and pepper, stir.
Add the liquids.
Place the pressure cooker lid.
Select Pressure Cook High with a time of 30 minutes, using a Natural Release of 15 minutes, followed by a Quick Release.
Stir and serve.
****
Black-Eyed Peas in the Ninja Foodi - New Orleans Style!, By: David Marrione, December 27, 2019
Ingredients:
1- 16 oz bag dried black eyed peas
2-3 cups ham cooked and cut into 1 inch pieces (or leftover ham bone from Christmas)
5 cups chicken broth
2 teaspoons Tony Chachere’s Cajun Seasoning
Directions:
1) Pour all ingredients into Ninja Foodi ceramic pot and stir well.
2) Attach the pressure cooking lid and move valve to the "SEAL" position.
3) Select Pressure Cook HIGH for 30 minutes.
4) At the end of the cooking time, let the pot Naturally Release (NR) pressure for 10 minutes.
5) Once the Ninja Foodi has Naturally Released for 10 minutes, move valve to the "Venting" position and Quick Release (QR) the remaining pressure.
6) Remove the pressure cooker lid. Lift the lid away from you as to not get burned by the hot steam.
The majority of the ham will be fork tender and will have fallen off the bone. Whatever ham is left on bone, you should be able to easily remove it from bone with a fork. Discard bone.
7) Stir & Serve.
*The black eyed peas and ham will continue to thicken as they cool and some of the liquid continues to evaporate.
It's time to eat!
As we say here in New Orleans “Le Bon Temp Roule!”
Notes:
If you would like to have a thicker mixture, use 4 cups of chicken broth. For more of a soup consistency, use 6-7 cups of chicken broth. I personally think that 5 cups of broth is just the right amount, but adjust recipe based on you & your family’s preferences!
Ham and Tony Chachere's are both rather salty. If you like a little EXTRA SPICE WITHOUT the EXTRA SALT, Tony C’s makes a NO SALT version of their seasoning spice product.
If you don't have any broth on hand, you can use WATER. The black eyed peas will cook the same, but they will NOT be quite as flavorful.
If you are using a holiday ham, you can put the bone in with the black eyed peas as well. This addition will add even more flavor.
ENJOY!
****
Boboli Pizza–Foodi Grill*, By: Aurelia Dougan McCollom, November 11, 2019
Ingredients:
1 Boboli crust
sauce packet
toppings of choice (I used sautéed red & green peppers, and onion)
seasonings of choice
Mozzarella & Italian Blend Cheeses
pepperoni
Directions:
Insert the Grill Plate in the Foodi Grill.
Select Grill, Medium, which is 450°F. Begin preheating. When ready, place the crust on the Grill Grate and heat for 2½ minutes. I actually set the time for 5 minutes to keep from restarting. Just left the lid after the 2½ minutes of cooking. (We wanted a crispier crust, and that was a perfect time for mine. You can skip the grilling of the bottom, if you want a softer crust.)
While cooking for that time, get your ingredients ready. When ready, remove with a spatula. (I used my Spurtle!)
Make your pizza, your way!
Return to the Grill. Increase the minutes to 4 minutes before closing the lid. After cooking for 3 minutes, begin checking to see how the cheese is melting. Mine was perfect at 3½ minutes.
Enjoy!
I buy my Boboli Crust at Sam's Club. You get 8 packages of 2 with sauces. They are so much cheaper than buying the individual packages and they freeze great. I food saver them! I just keep the sauce packets in the refrigerator.
****
Boboli Pizza*, By: Aurelia Dougan McCollom, April 6, 2019
Ingredients:
1 Boboli Mini Pizza Crust
sauce packet
toppings of choice
Mozzarella cheese, shredded
Italian seasonings
Directions:
Place the rack in the pot. Handles in the high position and rack in low position. Select Air Crisp with a temperature of 390°F and begin preheating for 5 minutes. While preheating prepare the pizza with toppings.
This recipe had taco meat, red & green peppers and onions. Topped with Italian seasonings and cheese.
When preheated, remove the rack and carefully open the handles just a little. Place the pizza. Place the handles back in the closed position and lower back into the pot.
Select Air Crisp with a temperature of 350°F and cook for 8 minutes, or until cheese is melted and crisp to your liking.
It was very good, and I will be making this often!
*If you have a Sam’s Club Membership, you can buy a box of Boboli Mini Pizza Crusts, very reasonable. There are 2 crusts to a package and 8 packages. All have individual sauce packages. I Food Saver the individual packages to freeze and refrigerate the packets of sauce.
**Yes, I preheated at a higher temperature!
****
Boxed Dirty Rice - Ninja Foodi*, By: Brandi Tatarchuk, February 8, 2022
Ninja Foodi w/Smartlid OL601
Ingredients:
8 oz. box Tony Chachere’s Dirty Rice Box
1 lb. deer pan sausage or (ground meat of choice)
added but not needed:
½ yellow onion, diced
½ green bell pepper, diced
Better Than Beef Bouillon
Directions:
Sauté meat. When brown, add chopped onion and pepper. Scrape any bits off bottom of the pot. Pour in 2¼ cups water slowly scraping to deglaze the pot if necessary. Follow the directions on dirty rice box. Add bouillon and contents of package of dirty rice. Stir well to break any clumps.
Select Pressure Cook High for 2 minutes, followed by 10 minutes Natural Release.
****
Brats*, By Jillian Tackett, January 15, 2019
Ingredients:
Brats of your choice
Directions:
Select Bake. Preheat the Foodi @ 400°F for 5 minutes with rack installed. When preheated, cook for 6-7 minutes. At this time, I lower the temperature to 375°F for 1-2 mins just to get the internal temp a little hotter. You may try increasing time a little longer, depending your preference.
****
Brats with Peppers & Onions - Ninja Foodi with Smartlid*, By: Brandi Tatarchuk, January 11, 2022
Ninja Foodi with Smartlid OL601
Ingredients:
5-6 Brats
peppers of choice – (green, red, yellow), sliced
onion - sliced
olive of to spritz
liquid smoke
Directions:
Spritz ingredients with olive oil.
Add 1 cup water and couple shakes of smoke flavoring to the water.
Place the onions and peppers in the basket. Add the brats.
Select Steam Crisp with a temperature of 390°F for 20 minutes. Flip & respritz after 10-12 minutes. Close and cook an additional 5-7 minutes.
Buns optional, tasty with mustard.
****
Bread*, By: Randall McGouirk, December 28, 2019
Ingredients:
2¼ tsp active dry yeast
3 cup flour all purpose
1 tsp sea salt
2 tsp white sugar
1 Tbs. olive oil
1 cup water warm
Directions:
Mix dry ingredients. Add warm water and stir. Dough will form. On floured surface dump out dough and knead for 15 minutes until smooth.
Add 1 Tbs. olive oil to the Ninja ceramic pot. Place dough top side down and coat in olive oil. Turn dough back over. Place damp cheese cloth over dough and set Ninja to 105°F (dehydrate) for 30 minutes; you'll need to set a timer as the Ninja only goes down to 1 hour in dehydrate mode.
After 30 minutes take dough out of the Ninja. Punch down and knead. Form dough again and place back in the Ninja and cover again with damp cheese cloth. Set the Ninja to dehydrate 105°F for 1 hour; (set a timer to 30 min).
After 2nd round of 30 minutes remove cheese cloths and score bread. Set the Ninja to Bake/Roast with a temperature of 325°F. Bake the bread for 30 minutes. When finished remove from ninja and place on cooling rack for 25 minutes. DO NOT CUT WHILE WARM.
Serve
****
Breadcrumbs or Croutons, By: Cathleen Pouliot Fields, June 8, 2019
Ingredients:
heals from bread
butter
season salt
Italian seasonings
garlic powder
Directions:
Butter the bread on both sides. Sprinkle with seasonings, to taste.
Place bread on the reversible rack in the low position, handles up.
Select Air Crisp with a temperature of 390°F for 10 minutes. Turn after 5 minutes.
Remove and cool. Place in a ZipLoc bag and pound for crumbs, or you can cut into cubes for croutons.
****
Breaded Chicken Tenders & Roasted Broccoli
Prep Time 15 minutes Cook Time 12 minutes Servings 4
Ingredients:
1 cup all-purpose flour
2 eggs, beaten
½ cup plus 2 tablespoons water, divided
2 cups Italian bread crumbs
1 pound uncooked chicken tenderloins
1 large broccoli crown, cut in 2-inch florets
1 teaspoon kosher salt
FOR SERVING
Ketchup
Honey mustard
Ranch dressing
APPROX. PRESSURE BUILD: 7 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place flour in a shallow bowl or plate. Add eggs and 2 tablespoons water to another bowl, whisking to combine. Place bread crumbs into a third bowl or plate.
Working in small batches, toss chicken in flour. Tap off excess, then coat chicken in egg wash. Transfer chicken to bread crumbs, tossing well to evenly coat. Set aside.
Place broccoli and ½ cup water in the pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to LOW. Set time to 0 minutes (the time the unit takes to pressurize is long enough to partially cook the broccoli). Select START/STOP to begin.
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Place reversible rack in pot over the broccoli, making sure it is in the higher position. Lay chicken tenders on rack, spacing out evenly without overlapping.
Close crisping lid. Select BAKE/ROAST, set temperature to 360°F, and set time to 12 minutes. Select START/STOP to begin.
When cooking is complete, season chicken and broccoli with salt and serve with your favorite condiments.
****
Breakfast Casserole*, By: Shara Chilcoat, January 26, 2020
Ingredients:
1 lb. lean breakfast sausage (loose meat)
30 ounces frozen shredded hash browns
2 cups shredded sharp cheddar
6 green onions, chopped
12 large eggs
½ cup milk
1 tsp salt
½ tsp pepper
1 bell pepper, chopped
flour tortillas - optional
Directions:
Select Sear/Sauté on the Ninja Foodi. When hot, add the sausage, bell pepper, and white parts of the onion, (set aside green parts.)
While cooking, beat eggs, milk, salt, and pepper.
Shred your cheese and set aside.
When sausage mix is done, remove from the cooking pot. Remove excess grease if necessary.
Put ½ of the potatoes in the pot. Top with half of the sausage mixture. Sprinkle on half of the green onions and half of the cheese. Repeat one more time.
Pour egg mixture over the layers.
Select Slow Cook High with a time of 4 hours. Attach the Pressure Cook lid, with valve set to vent.
At about 3 to 3½ hours, select Bake/Roast with a temperature of 375°F for around 15 minutes.
Garnish with the green tops from the onions.
(I served as a casserole, using the leftovers to be wrapped in tortillas for a quick grab and reheat breakfasts.)
****
Breakfast Strata*, By: Mary Louise Thull, October 17, 2018
Breakfast Strata made in the Foodi. I have also cooked a whole chicken, baked an apple Tarte tartin, an artichoke and pepper Frittata, an easy chicken cordon bleu and more. If you are on the fence about the Foodi, don’t be. It is a wonderful tool.
****
Brisket – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Ingredients:
2-3 lb. brisket
1 can beef broth
butter
Salt & pepper – to taste
Old Bay Seasoning
Directions:
Remove the fat cap if it has one. Inject the beef broth every inch or so, covering the whole brisket.
Take the salt, pepper and Old Bay and mix in a bowl making sure you have enough dry rub for the brisket for both sides. You can use more salt, pepper and Old Bay for your tastes after the rub, depending on your tastes.
Place the Grill plate inside the Ninja Foodi Grill.
Select Roast to begin preheating with a temperature of 300°F. The cook time will be 50 minutes.
Lay the brisket on the preheated Grill plate, making sure the meat is not touching the sides of the ceramic pan. Cook for 30 minutes, fat cap side up. The ends will cook faster than the center. The center temperature should be near 170-180°F.
After 30 minutes, take the brisket and the Grill plate out of the Foodi Grill. Take the brisket and place on 3 layers of aluminum foil to wrap. Add some pats of butter and pour some of the beef broth leftover from the injections over the brisket. Wrap tightly so the broth does not leak out. Place back into the Foodi Grill on the ceramic pan. You are not using the Grill pan at this point. Cook the remaining 20 minutes.
After the full 50 minutes, the cook time is done. Take the brisket out of the Grill and let rest. After it has rested, cut diagonal against the grain.
Enjoy.
****
Broccoli & Cheddar Cheese Soup*, By: Hilario Trevino, November22, 2019
Ingredients:
7 ounces chopped broccoli florets (about 4 cups)
7 ounces shredded cheddar cheese (about 3 cups)
2 cups water – for pot
2 cups heavy whipping cream
1½ cups diced onions (about ½ onion)
1 cup diced carrots (about 3 carrots)
1 cup diced celery (about 3 ribs)
5 cloves garlic, minced
2 tablespoons salted butter
salt and pepper - to taste
paprika and shredded cheddar cheese – optional for serving
Directions:
1) Select the Sear/Sauté Medium. Add butter and stir until melted. Add diced onions, carrots, and celery, cooking for about 5 minutes until onions are soft, stirring frequently. Turn off.
2) Add the chopped broccoli and the water. Stir. Secure the pressure cooking lid. Seal the vent.
Select Pressure Cook High for 5 minutes followed by a Quick Release.
3) Remove the lid.
Select Sear/Sauté. Add the heavy cream and garlic. Stir. Gradually add shredded cheddar cheese, stirring in until melted and well-mixed. Turn off the Foodi.
4) Add salt and pepper to taste (I usually add at least ½ teaspoon of salt.) Serve in bowls and optionally sprinkle paprika and shredded cheddar on top.
****
Brownie Bites*, By: Becky Floyd Sirwaitis, August 9, 2019
Homemade Foodi brownie bites
Ingredients:
1 cup butter, melted and cooled
2 Tbs. vegetable oil
1¼ cup white sugar
1 cup packed brown sugar
4 eggs
1 Tbs. vanilla
¾ tsp salt
1 cup all-purpose flour
1 cup unsweetened cocoa powder
7 oz. mini chocolate chips
cooking spray – for molds
1½ cups water – for Foodi pot
powdered sugar – sprinkle after cooling
Directions:
Mix together the butter, vegetable oil, white sugar, and packed brown sugar. Whisk well to combine. Add the eggs and vanilla. Beat until lighter in color, another minute. (I did all my mixing by hand, not using a mixer). Gently fold in salt, flour, and cocoa powder. Gently fold in mini chocolate chips. Spray your egg bite molds with cooking spray (I used the large egg bite molds for these). Fill molds ¾ full. (At this point I placed 1 small piece of chocolate on top of each brownie). Loosely cover with foil. I did 2 molds at one time, stacking them in my Foodi.
Pour 1½ cups water into the Foodi pot. Place rack in Foodi, place molds on lower setting rack.
Place the pressure-cooking lid.
Select Pressure Cook Hi for 45 minutes with a Natural Release for 10 minutes, followed by a Quick Release. Lift molds out of Foodi and wipe any excess water off the foil. Uncover the brownies. After cooling, sprinkle with powdered sugar.
This recipe made 3 batches, for a total of 21 brownie bites. My grandkids and hubby loved them. Hope everyone enjoys.
****
Brownies - Betty Crocker Delights Supreme Walnut Brownie Mix - Ninja Digital Air Fryer Oven*, By: Brandi Tatarchuk, January 29, 2020
Ingredients:
1 box Betty Crocker Delights Supreme Walnut Brownie Mix
Directions:
Follow directions using ingredients and mixing as stated on the box. Add to an 8x8 glass baking pan, or pan of choice.
Remove the wire rack.
Select Bake with a temperature of 350°F and preheat, while mixing the ingredients.
When ready, place in the oven. Bake for 35-40 minutes, testing after 30 minutes.
****
Brownies – Boxed, By: Marianne Estum, July 5, 2019
Ingredients:
1 box prepared brownie mx
Directions:
Prepare mix as directed on the box. Pour into prepared pan.
Select Bake with a temperature 25°F lower that suggested on the box. Check for doneness 5 minutes earlier than suggested.
****
Brussel Sprouts in Soy Sauce*, By: Randall McGouirk, March 25, 2019
Ingredients:
1 lb. Brussel sprouts
4 Tablespoons olive oil
4 Tablespoons soy sauce
salt and pepper – to taste
Directions:
Clean the Brussel sprouts. Cut off the bottoms and cut the Brussel sprouts in half. Add to a bowl. Add the olive oil and soy sauce mixture and toss gently to coat.
Select Air Crisp Air Crisp 390°F for 18 minutes, turning after 9 minutes.
****
Brussels Sprouts – Ninja Foodi Pressure Cooker/Tendercrisp*, By: Aurelia Dougan McCollom, February 20, 2020
Ingredients:
1 (16 oz.) package frozen Brussels sprouts
1 cup water – for Foodi pot
scant salt – optional
Directions:
To the Ninja Foodi Pressure Cooker, add 1 cup of water with a little salt.
Add the Air Crisp Basket to the pot. Add the frozen Brussels sprouts.
Place the pressure cooker lid. Lock into place. Set he pressure valve to Seal.
Select Pressure Cook High for 2 minutes, with a Quick Release.
****
Buffalo Cauliflower Bites
Prep Time 40 minutes Cook Time 42 minutes Servings 6
Ingredients:
2 heads cauliflower, trimmed, cut in 2-inch florets
1 ½ cups water, divided
1 ½ cups cornstarch
½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon black pepper
2 eggs
1/3 cup buffalo wing sauce
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place cauliflower and ½ cup water into the pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to LOW. Set time to 2 minutes. Select START/STOP to begin.
When pressure cooking is complete, quick release the pressure by turning the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Drain cauliflower and chill in refrigerator until cooled, about 10 minutes.
Whisk together cornstarch, flour, baking powder, garlic powder, onion powder, salt, and pepper. Whisk in eggs and 1 cup water until batter is smooth. Add chilled cauliflower to bowl with batter and gently toss until well coated. Transfer coated cauliflower to baking sheet and chill in freezer for 20 minutes.
Close crisping lid. Preheat the unit by selecting AIR CRISP, setting the temperature to 360°F, and setting the time to 5 minutes.
Meanwhile, arrange half the cauliflower in an even layer in the bottom of the Cook & Crisp™ Basket. After 5 minutes, place basket into the pot.
Close crisping lid. Select AIR CRISP, set temperature to 360°F, and set time to 20 minutes. Select START/STOP to begin. When first batch of cauliflower is crisp and golden, transfer to a bowl. Repeat with remaining chilled cauliflower.
When cooking is complete, microwave hot sauce for 30 seconds, then toss with cooked cauliflower. Serve immediately.
****
Buffalo Chicken Wings*, By: Doreen Berube, January 4, 2020
Ingredients:
2 lbs. frozen chicken wings
½ cup water – or chicken broth
Louisiana hot sauce – to brush on
Directions:
To the Foodi ceramic pot, add the water or chicken broth. Add the Air Crisp basket. Add the wings.
Secure the pressure cooker lid and set the valve to seal.
Select Pressure Cook High for 5 minutes using a Quick Release.
Remove the wings from the Foodi and discard the juices.
Pat dry the wings. Brush with the sauce.
Select Air Crisp with a temperature of 390°F for 15-20 minutes, shaking and turning half-way through cooking.
****
Buffalo Chicken Wings
Prep Time 10 minutes Cook Time 20 minutes Servings 4–6
Ingredients:
½ cup water
2 pounds frozen chicken wings, drums and flats separated
2 tablespoons canola oil
2 tablespoons Buffalo sauce
2 teaspoons kosher salt
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Pour water into pot. Place wings into the Cook & Crisp™ Basket and place basket in pot. Assemble the pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set HIGH. Set time to 5 minutes. Select START/STOP to begin.
When pressure cooking is complete, quick release the pressure by turning the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Pat wings dry with paper towels and toss with 2 tablespoons oil in the basket.
Close crisping lid. Select AIR CRISP, set temperature to 390°F, and set time to 15 minutes. Select START/STOP to begin.
After 7 minutes, open lid, then lift basket and shake wings or toss them with silicone-tipped tongs. Lower basket back into pot and close lid to resume cooking.
While the wings are cooking, stir together Buffalo sauce and salt in a large mixing bowl.
When cooking is complete, transfer wings to the bowl with Buffalo sauce and toss to coat.
A tip from the Ninja® Kitchen Team
Want to use fresh wings instead of frozen? Rather than pressure cooking, simply place fresh wings in the basket and toss with 2 tablespoons canola oil. Then Air Crisp at 390°F for 24–28 minutes.
****
Burrito Pie*, By: Marilu Neally, May 28, 2019
Ingredients:
1 cup cooked white rice
1 Tablespoon lime juice
1 Tablespoon chopped cilantro
½ teaspoon salt
3 flour tortillas
½ sour cream
½ cup salsa
1 cup cooked taco meat
1 cup grated cheese
Directions:
1. Preheat Foodi on Bake/Roast with a temperature of 350°F for 5 minutes.
2. Add rice, lime juice, cilantro, and salt in a small bowl.
3. Cut flour tortillas to fit in a spring form pan.
4. Spread tortilla with 2 Tablespoons sour cream. Top with 1/3 cup prepared rice and 1/3 cup taco meat. Spoon 2 Tablespoons salsa over meat. Top with 1/3 cup cheese.
5. Repeat layers 2 more times.
6. Bake for 15 minutes and check for cheese to be hot and melty.
7. Serve with your favorite toppings such as lettuce, tomato, guacamole, hot sauce, etc.
****
Butterfinger Smooth Cheesecake – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Cheese Cake Ingredients:
2- (8 oz.) packages cream cheese – soft
1 Tbs. pure vanilla extract
2 eggs
8 oz. sour cream
1 cup Butterfinger candy crumbs
½ cup sugar
Graham Cracker Crust Ingredients:
1 Tbs. sugar
2 cups graham cracker crumbs
¼ cup Butterfinger candy crumbs - optional
5 Tbs. butter - melted
1 7” springform pan
Directions:
In a bowl, mix the graham cracker crumbs, Butterfinger candy crumbs, butter, and sugar until well mixed. (It will look a little dry, that’s ok.)
Pour the mixture into the springform pan. With a small bowl or “Pyrex” custard type cup, lightly press mixture into the pan to create the crust, going up the sides.
Place in the Ninja Foodi Grill.
Select Bake with a temperature of 300°F for 3 minutes. Remove when done.
To make the filler – Mix the soft cream cheese, sugar, sour cream, Butterfinger candy crumbs, and vanilla in a bowl. Add the eggs. (Do not over mix.) It should be smooth with no lumps. Carefully pour the cheesecake mix into the springform pan.
Select Bake with a temperature of 300°F to begin preheating. When ready place the springform pan directly on the ceramic pan without a rack. Cook for 50 minutes. After the 50 minutes of cook time, turn off the Ninja Foodi grill and leave the cheesecake inside with the lid closed for 10 minutes. After 10 minutes, open the lid and let it cool down inside an additional 10 minutes. After the last 10 minutes, take the cheesecake out and place on a wire cooking rack. When it seems cool enough, 20-30 minutes, refrigerate for 6-8 hours.
(This is all necessary to keep the cheesecake from cracking.)
After the 6-8 hours, and the cheesecake is cooled, carefully un-spring the pan to release the sides from the cheesecake.
To separate the bottom of the cheesecake from the springform pan bottom, simply take a long thin knife and slide it between the plate of the springform pan and the bottom of the cheesecake. Gently push at the base of the cheesecake onto a serving plate.
Cut slices and top as desired.
****
Buttermilk Fried Chicken*, By: Aurelia Dougan McCollom, July 29, 2019
Ingredients:
1 boneless skinless chicken breast
½ boneless chicken breast
1 drumstick
1 bone-in skin-on thigh
1-2 cups buttermilk
olive oil – to spritz
*
2 eggs
*
Dredging mixture:
¾ cup flour
¾ cup potato starch or cornstarch – potato starch was used in this recipe
¼ teaspoon granulated garlic
½ teaspoon salt
1 teaspoon ground black pepper
*
1 cup breadcrumbs
½ cup panko
¼ teaspoon granulated garlic
½ teaspoon salt
1 teaspoon black pepper
Directions:
1) Soak the chicken in buttermilk overnight, or at least 4 hours.
2) In the 1st bowl add the eggs. Whisk.
3) In the 2nd bowl add the flour mixture. Stir to mix.
4) In the 3rd bowl add the breadcrumb mixture. Stir to mix.
5) Dip the chicken in the flour and coat well on both sides.
6) Dip the chicken in the eggs and coat well on both sides.
7) Dip the chicken in the breadcrumbs and coat well. Pressing into the breadcrumbs on both sides.
8) Spritz with the olive oil on both sides.
9) Place the chicken breasts in the Air Crisp Basket. Do not let chicken touch.
10) Select Air Crisp with a temperature of 400°F and a time of 24 minutes. Turn after 12 minutes using a spatula so you don’t tear the breading. Check between 20-22 minutes for a digital temperature of 165°F. Remove to a wire rack to cool.
For bone-in, skin-on, select 400°F for 28 minutes, turning after 14 minutes. Check between 24-26 minutes for a digital temperature of 165°F. Remove to a wire rack to cool.
*For a spicy chicken:
Basic seasonings of your choice added to flour and potato starch. Several drops of FRANK'S ORIGINAL HOT SAUCE liquid added to egg dip, and 1-2 teaspoons of FRANK'S ORIGINAL SEASONINGS added to panko and breadcrumbs. *I didn't add nearly enough hot seasonings. Maybe if I inject the chicken with the liquid it would be hotter in taste.
****
Butternut Squash Risotto*, By: Madeline DiDonato, November 5, 2019
Ingredients:
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1½ cups Italian short-grain rice (Arborio or Valencia rice)
3¾ cups Chicken or veg Stock or broth
1 teaspoon salt (optional)
2 Tbs. butter (optional)
10 oz. pureed butternut squash (I used a 10 oz. frozen cubed)
½ cup freshly grated Parmesan cheese
3 tablespoons minced fresh parsley
Freshly ground pepper
Directions:
Select Sear/Sauté to begin heating the oil in the Foodi pot. Add the onion and cook over High heat until just translucent. Add the garlic and cook about a minute. Add the rice and stir to thoroughly coat with oil. Stir in 3½ cups of the stock, then add salt.
Add the pressure cooking lid. Lock the lid in place and select Pressure Cook High with a time of 6 minutes using a Quick Release when done. Remove the lid carefully.
Give the risotto a vigorous stir. Stir in the butter, squash, Parmesan cheese, parsley, and season with pepper. More cheese may be added to taste.
Serve immediately.
****
FOODI RECIPES FROM MEMBERS & NINJA
SCROLL DOWN past index for directions. Directions follow the last alphabetical listing.
* Indicates PHOTOS in the Album
Acorn Squash - Ninja® Foodi® 14-in-1 8-qt. XL Pressure Cooker Steam Fryer with SmartLid™, or any Foodi Pressure Cooker, By: Aurelia Dougan McCollom, October 29, 2021
Air Crisped Rotisserie Chicken, By: David Marrione, October 31, 2019
Air Crisped Whole Chicken, By: Geana Wilkerson, July 30, 2019
Alaska Salmon– Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Amish Noodles with Chicken*, By: JoAnn Arden M Kilmer-Brown, January 6, 2021
Angus Burgers – Frozen*, By: Aurelia Dougan McCollom, April 8, 2019
Asparagus, Spinach & Cheese Soup – Ninja Foodi Blender, By: Tara Gallagher, October 17, 2019
Autumn Harvest Soup with Butternut Squash & Kale *, By: Peter Keylin, October 19, 2019
Avocado with Egg - Ninja Foodi with Smartlid*, By: Danielle DeRosa Klein, January 11, 2022
Baby Back Ribs – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, October 22, 2020
Baby Back Ribs*, By: Mary Louise Thull, October 17, 2018
Bacon – Ninja Foodi Grill*, By: Connie Benton, February 25, 2020
Bacon*, By: Connie Benton, December 28, 2019
Bacon*, By: Aurelia Dougan McCollom, May 13, 2019
Bacon & Eggs, By: Michael Bielick, May 13, 2019
Bacon Cheddar Mashed Potato Bites – Air Fried*, By: Gina Groznik Steiner, January 3, 2019
Bacon – Ninja XL PRO OVEN*, By: Aurelia Dougan McCollom, February 19, 2022
Bacon Wrapped Dates - Ninja Foodi Grill*, By: Randall McGouirk, January 19, 2021
Bacon Wrapped Pork Loin – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Baked Egg & Bacon Stuffed Pepper - Ninja Foodi Grill*, By: Patti Cobbs, January 20, 2020
Baked Macaroni & Cheese
Baked Olive Cheese Dip*, By: Chan Taylor, January 26, 2019
Baked Potato - Ninja Foodi Grill or Ninja Foodi on Air Crisp, By: Aurelia Dougan McCollom, December 30, 2019
Baked Potato - Pressure Cook & Air Crisp*, By: Aurelia Dougan McCollom, April 30, 2019
Baked Potato Soup*, By: Aurelia Dougan McCollom, October 16, 2020
Balsamic Jam Pork Chops*, By: Randall McGouirk, April 23, 2019
Banana Bread – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, January 15, 2020
Banana Bread*, By: Aurelia Dougan McCollom, April 9, 2019
Banana Nut Muffins*, By: Patti Cobbs, January 9, 2020
Banana Strawberry Bread – Ninja Foodi 5-in-1 Grill*, By: JoAnn Arden M Kilmer-Brown, January 20, 2021
Bananas Foster*, By: David Marrione, October 27, 2019
Barbecue Beans with Kielbasa*, By: Michael Bielick, April 11, 2019
BBQ Short Ribs, Slow Cooked*, By: Randall McGouirk, February 18, 2020
Beef & Macaroni*, By: Shirley Wylie, March 17, 2019
Beef Chili & Cornbread Casserole
Beef Cubes with BBQ Sauce & Hard Cider*, By: Julie Petrowski, January 4, 2020
Beef Jerky*, By: Aurelia Dougan McCollom, March 30, 2019
Beef Jerky
Beef Jerky
Beef Jerky
Beef Short Ribs*, By: Randall McGouirk, March 25, 2019
Beef Stew Goodness – Foodi Deluxe Pressure Cooker*, By: Aurelia Dougan McCollom, February 6, 2020
Beef Stroganoff*, By: Jessica Conol, June 1, 2020
Beef Noodles with Broccoli - Ninja Foodi*, By: JoAnn Arden M Kilmer-Brown, February 8, 2022
Beer Bbq’d Pork, By: David Marrione, October 30, 2019
Beets*, By: Anne Salisbury Arcuri, April 23, 2019
Berry Upside Down Cake
Biscuits & Sausage Gravy
Black-Eyed Pea Soup -Ninja Foodi with Smartlid*, By: Brandi Tatarchuk, January 11, 2022
Black-Eyed Peas, By: George Tunison, March 8, 2020
Black-Eyed Peas in the Ninja Foodi - New Orleans Style!, By: David Marrione, December 27, 2019
Boboli Pizza–Foodi Grill*, By: Aurelia Dougan McCollom, November 11, 2019
Boboli Pizza*, By: Aurelia Dougan McCollom, April 6, 2019
Boxed Dirty Rice - Ninja Foodi*, By: Brandi Tatarchuk, February 8, 2022
Brats*, By Jillian Tackett, January 15, 2019
Brats with Peppers & Onions - Ninja Foodi with Smartlid*, By: Brandi Tatarchuk, January 11, 2022
Bread*, By: Randall McGouirk, December 28, 2019
Breadcrumbs or Croutons, By: Cathleen Pouliot Fields, June 8, 2019
Breaded Chicken Tenders & Roasted Broccoli
Breakfast Casserole*, By: Shara Chilcoat, January 26, 2020
Breakfast Strata*, By: Mary Louise Thull, October 17, 2018
Brisket – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Broccoli & Cheddar Cheese Soup*, By: Hilario Trevino, November22, 2019
Brownies - Betty Crocker Delights Supreme Walnut Brownie Mix - Ninja Digital Air Fryer Oven*, By: Brandi Tatarchuk, January 29, 2020
Brownie Bites*, By: Becky Floyd Sirwaitis, August 9, 2019
Brownies – Boxed, By: Marianne Estum, July 5, 2019
Brussel Sprouts in Soy Sauce*, By: Randall McGouirk, March 25, 2019
Brussels Sprouts – Ninja Foodi Pressure Cooker/Tendercrisp*, By: Aurelia Dougan McCollom, February 20, 2020
Buffalo Cauliflower Bites
Buffalo Chicken Wings*, By: Doreen Berube, January 4, 2020
Buffalo Chicken Wings
Burrito Pie*, By: Marilu Neally, May 28, 2019
Butterfinger Smooth Cheesecake – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Buttermilk Fried Chicken*, By: Aurelia Dougan McCollom, July 2, 2019
Butternut Squash Risotto*, By: Madeline DiDonato, November 5, 2019
Acorn Squash - Ninja® Foodi® 14-in-1 8-qt. XL Pressure Cooker Steam Fryer with SmartLid™, or any Foodi Pressure Cooker, By: Aurelia Dougan McCollom, October 29, 2021
Ingredients:
1 acorn squash
2 Tbs. butter
2 Tbs. brown sugar
sprinkle cinnamon - optional
1 cup water
Directions:
Cut the squash in half. Clean the seeds from the squash.
Add the water to the Foodi pot.
Using the reversible rack, place in the low position. Place the squash on the rack, cut side up.
Close your lid. Slide the lever to the far left for Pressure Cooking.
Select Pressure Cook High for 6 minutes, with a Quick Release. Test for tenderness. If not done, add one more minute.
When done, add the butter, brown sugar and cinnamon to the cavity.
Close the lid. Slide the lever to the far right for Broil with a time of 5 minutes. You won’t need the entire time; you are just melting the butter and sugar.
Remove carefully. Enjoy!
*If using a different model of the Ninja Foodi Pressure Cooker, use the same ingredients and times, you are just switching the lids.
****
Air Crisped Rotisserie Chicken, By: David Marrione, October 31, 2019
(You are Not using the Pressure Cooker Function)
Inject the chicken(s) with the below marinade and let them rest in fridge for a few hours to let the chicken absorb as much of the marinade as possible.
This chicken injection is enough for two 5 pound whole chicken. I’d do a little more than half of it for one chicken.
Ingredients:
Injector Marinade:
½ cup unsalted butter (melted)
¼ cup apple juice
½ tsp + a pinch of Creole seasoning or your choice of seasoning (“Tony Chachere’s” or “Slap Ya’ Mama” are two good Creole Seasonings to use.)
Directions:
NOTE: You don’t want to use too much seasoning as you want to avoid making the mixture salty. Taste the injection and adjust the seasoning to your preference. Again, you don’t want the injection salty. We are simply adding a tiny bit of flavor and some additional moisture to the meat. I also don’t add butter or seasoning under the skin since I want the chicken’s flavor to stand out on its own and I also don’t want to disturb the skin in an effort to avoid tearing it. The injection will work its way through the meat when cooking so injecting alone is fine.
**Tip: Spray the sealing ring on the injector’s plunger with EVOO before using it. It makes pushing the syringe super easy. **
Mix the injection ingredients together. Inject the chicken in the joints and as well as the breasts and thighs. Inject slowly so the injection doesn’t squirt out. Also, don’t make a bunch of holes. The trick to injecting the breasts is to insert the injection needle from the thin point of the breast at the rear end of the chicken making one hole with the needle and inject slowly as you pull the injector out. Then before pulling the needle out past the skin, aim the injector in a different direction in the breast and push it in again injecting as you pull back on the needle. You kind of work a fan shaped pattern with the needle from the single hole and I get about 3 stabs from the single point injecting the meat about halfway deep into the breast working from left to right with each stab through the single hole. Almost 1 syringe full will do each breast leaving a bit for a joint or drumstick. Avoid hitting bones with the needle if at all possible. You can feel and see the meat swell as the injection is applied. Repeat until you’ve injected both breasts, thighs and the legs if you’d like. This assuming the legs are thick enough.
Place chicken in zip lock bag and let it rest in the fridge for a few hours before proceeding.
After at least a few hours of rest, pull it out of the fridge and spray it with an oil of your choice, (EVOO, Canola, Avocado, etc.)
Then rub the chicken down well with the seasoning of your choice, and also apply some seasoning to the inside of the chicken before tying the legs. I then dust the chicken with a tiny bit more oil on the breast side since I start breast side down.
Next step was getting it into the Foodi. Select Air Crisp with a temperature of 375°F and let it preheat for 5 minutes. Place the chicken in the Air Crisp Basket, breast side down. Aire Crisp for 35 minutes at 375°F.
After 35 minutes, remove the Air Crisp basket out of the Foodi. Flip the chicken and dust the breast side with a bit more Montreal Chicken Seasoning and a little EVOO.
Return to the Foodi. Continue to Air Crisp with a temperature of 350°F until the internal temperature reaches 160°F using your temperature probe.
(Note that I cook to meat temperature and NOT time for the 2nd half of the cook. This is important because every piece of meat can cook at a different rate. Even two whole chickens can cook at different rates so cooking to temp is the best way to insure perfect results every time. It took about another 35 minutes or so minutes to hit my target internal temp of 160°F. I wasn’t paying attention to the time as much as I was paying attention to the meat temp. Most recipes call for 165°F meat temp but meat continues to cook for several minutes after removing it so I targeted 160°F knowing they’d hit 165°F after a brief rest.)
Once the chicken was at an internal temp of 160°F, remove it from the Foodi and let it rest for about 10 minutes before cutting it.
When placing the chickens in the Pyrex pan, they were so moist and juicy, that the juices were literally flooding the pan.
Compare the two types of preparation for Rotisserie Chicken:
1) The Traditional Way: Pressure Cook, followed by Air Crisp
or
2) Air Crisp only, using the method stated above.
I think you’ll find the Air Crisp method the better choice.
Don’t get me wrong, they are BOTH excellent, each in their own way, but I just think the end result using the Air Crisp method makes the overall flavor stand out more.
Hope this helps.
****
Air Crisped Whole Chicken, By: Geana Wilkerson, July 30, 2019
Ingredients:
4.5 lb. Greenwise Organic Whole Chicken – or brand of choice
EVOO
½ stick butter
seasonings of choice
Ranch Dressing Seasonings – (was used in this recipe)
Creole Powder Seasonings – optional
olive oil PAM spray*
Directions:
Rinse and pat dry your chicken. Place the butter in the cavity. Season the cavity as desired. Spritz the outside with olive oil and rub into the bird. Sprinkle on the Ranch, Creole, or seasonings of choice.
*Spray the air crisp basket & pot with olive oil PAM Spray. Place the chicken in the basket.
Select Air Crisp with a temperature of 350°F for 25 minutes. Turn the chicken over. Continue cooking for another 20 minutes.
Insert your temperature probe to test for an end temperature of 165°F.
Very Moist- Nice Platter Presentation. (The next time I plan to use Creole Powder Seasoning to give it a little kick).
*Added comment by: Aurelia Dougan McCollom - I suggest you use an olive oil spritzer. The aerosol non-stick sprays are actually harmful to your non-stick cookware, by leaving a residue.
****
Alaska Salmon– Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Ingredients:
salmon
canola oil – spray or liquid
seasonings of choice (salt, pepper, Old Bay)
seasoned breadcrumbs – (optional for light breading)
Directions:
(Without breading) - Gently rinse the salmon in cold water. Pat dry with a paper towel. Lightly spray or hand rub a small amount of oil to cover. Season as desired. It is now ready to cook.
(Light breading) - Gently rinse the salmon in cold water. Pat dry with a paper towel. Lightly spray or had rub a small amount of oil to cover. Season as desired.
On a plate add your seasoned breadcrumbs. Season as desired. Mix.
Place the salmon and gently coat well. You are now ready to cook.
Select Air Crisp with default temperature of 390°F to begin preheating. When ready, gently place the salmon in the Air Crisp basket. Cook for 4-5 minutes. Gently turn over and cook for an additional 4-5 minutes or until fish flakes easily.
****
Amish Noodles with Chicken*, By: JoAnn Arden M Kilmer-Brown, January 6, 2021
Ingredients:
chicken – you determine what you would like to use (canned, pre-cooked rotisserie, fresh)
5 tablespoons butter
1 can peas & carrots - (vegetables are optional)
2 tablespoons chicken base or bouillon
1 (30 oz.) box chicken broth
1 (10.5 oz.) can cream of chicken soup
ground pepper – to taste
salt – to be added to taste after cooking because base and broth have salt
water – just to cover the noodles in the Foodi pot.
12 oz. noodles
Directions:
If using fresh chicken:
Place the chicken in the Foodi pot. Add the chicken broth, vegetables, butter, base or bouillon, pepper, and soup.
Place the pressure cooker lid on the Foodi. Lock into place. Be sure the pressure valve is set to the seal position.
Select Pressure Cook High for 20 minutes using a Quick Release.
Carefully remove the lid.
Remove the chicken you chose to use fresh, cut up and add it back to the liquid.
Add the noodles. Push them under the hot liquid. If needed, add just enough boiling water just cover noodles. Return the lid.
DO NOT remove the lid! Lock it in place.
Leave it on place for 30 minutes. The noodles will cook and absorb liquid. Stir and serve.
Note: This is a basic recipe; you can just make plain noodles. Plain ones are good too without chicken or meat. You can also use different soup bases or meats. If using beef, use beef broth and beef base. Choose any type of vegetable or spices. If you want to use cheese or sour cream, add them when you add the noodles. To make it Italian, add tomatoes and a tomato or spaghetti sauce instead of soups and broths, etc.
Make it your own!
This is also a good way to use up leftovers.
****
Angus Burgers – Frozen*, By: Aurelia Dougan McCollom, April 8, 2019
Ingredients:
1-2 frozen burgers – (these were Angus Choice Burgers from Sam’s Club. Costco also sells them)
seasonings of choice
pre-cooked crispy bacon, cheese, sliced onion – optional garnish
Directions:
Place the rack in the lower position, having the handles up. Select Air Crisp 400°F for 5 minutes to preheat. When hot, place the burger.
Select Air Crisp 400°F for 10 minutes, turning after 5 minutes. If placing cheese to melt, select Stop at the 30 second mark. Place the cheese, but do not restart. The heat will melt the cheese while preparing your bun.
Bacon & cheese was added to the burger at the 30 second mark.
****
Asparagus, Spinach & Cheese Soup – Ninja Foodi Blender, By: Tara Gallagher, October 17, 2019
Ingredients:
1 tablespoon butter
1 teaspoon salt
1 tablespoon oil
1 clove garlic
1 small onion, quartered
½ pound asparagus - without stems
1 package frozen spinach – thawed
¾ cup chunked smoked cheese
2 cups soup stock
½ cup whipping cream
Directions:
Add the butter, salt, oil, garlic, onion and asparagus to the blender pitcher. Push sauté twice.
Add the spinach, cheese, stock and cream.
Push the "smooth soup" button.
Serve with garlic cheese toast.
****
Autumn Harvest Soup with Butternut Squash & Kale *, By: Peter Keylin, October 19, 2019
Ingredients:
2-3 pieces of chicken – your choice
1 Tbs. olive oil
½ onion, chopped
¾ cup carrot, chopped
¾ cup chopped celery
2 Tbs. scallions
3/8 tsp garlic salt
6 cups chicken broth
2 cups water
15 oz. can diced tomatoes
3½ cups butternut squash, diced
2 cups kale leaves
2½ sprigs fresh rosemary
15½ oz. can white beans – (rinsed and drained black beans were used instead of white)
kosher salt – to taste
ground black pepper – to taste
grated Parmesan cheese – for topping when serving
Directions:
Add the ingredients to your Foodi
Select Pressure Cook High for 25 minutes using a Quick Release.
Remove chicken and debone. Add back to soup and stir.
****
Avocado with Egg - Ninja Foodi with Smartlid*, By: Danielle DeRosa Klein, January 11, 2022
Ninja Foodi 14/1 with SmartLid.
Ingredients:
1 avocado
2 eggs
¼ cup water – for pot
Directions:
Halve the avocado. Add an egg to each.
Select Bake/Roast with a temperature of 375°F for 10 minutes.
Notes:
I originally used a round silicone with non crossed silicone supports, inside the pot but the avocado wouldn't stay level. So then I put my silicone lifter (the I use for hard boil eggs) on top of that and they stayed nice and level.
But, because I put it on TOP of the other, it made the silicone connector handles touch the top and they burned. Do NOT be like Danielle, use only one!
You have to scoop some avocado out and make the hole bigger to fit the egg.
I put ¼ cup of water in the bottom of the pot before cooking.
Ok. Enjoy! I did.
**Added comment by Aurelia Dougan McCollom: You can tuck each handle down the side of the pot to prevent burning. Use tongs to bring up each side.
****
Baby Back Ribs – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, October 22, 2020
Ingredients:
2-3 lbs. baby back ribs – (cut into 3 sections)
Sweet–n–Spicy Rub
BBQ sauce of choice
Wright’s liquid smoke
½ cup water
Directions:
Cut the ribs into sections. Remove the membrane. Add your favorite rub to both sides. Add a few drops of smoke on each side of the ribs. Rub in. Let rest for an hour.
Preheat the Air Crisp Basket on Bake to 300°F. Add the water to the grill pot. Add the ribs to the basket.
Cook for 30-45 minutes. Check after 30 minutes, for a temp of 180-190°F. When the temperature is reached, remove them.
(If you couldn’t fit all of the sections in the basket, continue with the remaining ribs.)
Remove the basket. Power off the Grill.
(Add a little more water if needed. When you sauce the ribs, the sugars will bake on in the pot as it drips. The water makes it much easier to clean.)
Place the Grill Grate. Select Grill High to preheat, (500°F.)
While preheating, baste with your favorite barbecue sauce.
Add meaty side down when preheated. Press into the grill to get the grill marks. After 5 minutes or so, turn over. The ribs are done. You are just giving them that cooked on look and flavor. Slice into rib sections.
****
Baby Back Ribs*, By: Mary Louise Thull, October 17, 2018
I think I am in love with my Foodi. The recipe is from the book that came with the Foodi. I used baby back ribs rather than St. Louis. They were almost fall off the bone and very tender.
****
Bacon – Ninja Foodi Grill*, By: Connie Benton, February 25, 2020
Thanks, Lee Ann Guynn for the tip to cook bacon on 360°f for more even cooking.
Ingredients:
1 lb. bacon
Directions:
Place 1-7 bacon strips in the Ninja Foodi Grill.
Select Air Crisp with a temperature of 360°F for 10 minutes, turning after 5 minutes.
Cook to your desired crispness.
*For easy clean-up, place aluminum foil under the Air Crisp basket to catch the grease.
****
Bacon*, By: Connie Benton, December 28, 2019
Ingredients:
1 lb. bacon
Directions:
For easy clean up, line the ceramic pot with aluminum foil before placing your Air Crisp Basket.
Place the package of bacon in the Air Crisp basket.
Select Air Crips with a temperature of 400°F. After 5 minutes begin to separate the pieces. Continue flipping and separating every 5 minutes until your desired crispness. Total cook time will be about 20 minutes.
****
Bacon*, By: Aurelia Dougan McCollom, May 13, 2019
(Ya gotta love Google!)
Ingredients:
12-16oz. bacon – your choice of brand, (I used a 12oz. package of Jimmy Dean's Hickory Smoked)
Directions:
Drape the strips over 3 rungs on the Foodi rack in the high position.
Select Air Crisp with a temperature of 390* for 14 minutes. Very crispy. Decrease the time if you prefer. We love crisp.
You need to use tongs and break at the top. They will drop. Remove grease and save in an airtight container for future uses.
****
Bacon & Eggs, By: Michael Bielick, May 13, 2019
Ingredients:
4-6 slices bacon – your choice of brand
6 eggs
Directions:
Place 4-6 slices of bacon directly on the rack in the low position, handles up.
Select Air Crisp with a temperature of 360°F for 8 minutes. Removed the rack. Add the eggs to the pot. Replaced the rack. Continue cooking an additional 6 minutes.
****
Bacon Cheddar Mashed Potato Bites – Air Fried*, By: Gina Groznik Steiner, January 3, 2019
Ingredients:
3 cups leftover mashed potatoes
3 slices bacon, cooked and crumbled
2/3 cup shredded cheddar cheese
2 Tbs. thinly sliced chives
½ tsp. garlic powder
Kosher salt – to taste
freshly ground black pepper – to taste
2 egg, beaten
1 1/3 cup panko bread crumbs
Directions:
1. In a large bowl, combine mashed potatoes with cooked bacon, cheddar, chives, and garlic powder. Season with salt and pepper. Stir until all ingredients are incorporated.
2. Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in panko. Repeat until all mashed potatoes are used.
3. Heat Foodi on Air Fryer at 350°, put one layer in for 10 minutes flipping over at halfway point. Serve immediately as is, or with dipping sauce of your choice!
****
Bacon – Ninja XL PRO OVEN*, By: Aurelia Dougan McCollom, February 19, 2022
Ingredients:
1 lb. bacon
Directions:
Using a Half-Sheet pan (13x18x1), place the bacon on a wire rack or parchment paper. (A wire rack was used for 6 slices.)
For 2 sheets, use levels 1 & 3 in your Ninja Oven. For 1 sheet, use level 3.
Select Air Fry with a temperature of 400°F. Set the time for 16 minutes for very crispy, depending on the thickness of your bacon. (Preheating is not necessary.)
Remove the tray from the oven and transfer the bacon with tongs to a paper towel.
*I did NOT experience an smoking!
****
Bacon Wrapped Dates - Ninja Foodi Grill*, By: Randall McGouirk, January 19, 2021
Ingredients:
packaged dates, without pits
1 lb. bacon
Directions:
Slice the bacon in half. Wrap each slice around the date.
Place the Ninja Foodi Air Crisp pan inside the Ninja Foodi 5-in-1 Grill.
Close the lid.
Select Air Crisp with a temperature of 360°F for 16-18 minutes.
When crisp to your liking, remove carefully and serve.
Delicious!
****
Bacon Wrapped Pork Loin – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Ingredients:
3-5 lb. pork loin
7-8 strips uncooked bacon
salt & pepper – to taste
additional seasonings you prefer
Directions:
Place the Ninja Foodi Grill plate in the Gill.
Select Roast to begin preheating the grill with a temperature of 375°F.
Season the pork.
To wrap the pork, take the bacon and lay side by side next to each other on a cutting board or cookie sheet. Take the seasoned pork and lay it across the middle of the strips of bacon. Start wrapping each strip of bacon around the pork. You can overlap if necessary. It is not necessry to wrap the ends.
Place the pork on the preheated Grill plate. Set the time for 30 minutes. The cook time will range from 15-25 minutes, depending on the size.
Cook for 10 minutes. Turn over. Cook an additional 5 minutes. Turn over one additional time, checking the internal temperature. Cook until an internal temperature of 140-145°F is reached. Move to a cutting board to rest. Carry over cooking time will increase about 5°F as resting.
Slice and enjoy.
****
Baked Egg & Bacon Stuffed Pepper - Ninja Foodi Grill*, By: Patti Cobbs, January 20, 2020
Ingredients:
1 bell pepper
¼ cup shredded cheese of your choice, - (I used a pre-shredded mix)
1 egg
1 slice precooked bacon, broken into pieces - (I used 2)
seasonings of choice as desired
Directions:
Slice off the top of the pepper. Remove the membrane and seeds.
Select Air Crisp to begin preheating, with a temperature of 390°F. Set the time for 12 minutes.
Add the bacon, then cheese and top with the egg.
When ready place in the grill and close the lid to begin cooking.
Check after cooking for 10 minutes for your desired doneness and at 30 second intervals thereafter.
Added comment: At first, I thought my egg was going to over-done but it wasn't. It was still runny which is how I like my eggs. Could possibly have done it 30 second to a 1 minute less.
****
Baked Macaroni & Cheese
Prep Time 10 minutes Cook Time 24 minutes Servings 6-8
Ingredients:
1 tablespoon baking soda
1 tablespoon ground black pepper
½ cup lemon juice
1 tablespoon onion powder
5 cups water
1 tablespoon garlic powder
1 box (16 ounces) dry elbow pasta
1 teaspoon mustard powder
1 cup heavy cream
2 cups panko or Italian bread crumbs
1 bag (16 ounces) shredded cheese
1 stick (1/2 cup) butter, melted
2 tablespoons kosher salt
Approx. pressure build: 7 minutes
Pressure cook: 0 minutes
Pressure release: 10 minutes
Air crisp: 7 minutes
Directions:
Place baking soda and lemon juice into the pot. Stir until dissolved and bubbling has stopped. Add the water and dry pasta, stirring to incorporate.
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to low (LO). Set time to 0 minutes (the time the unit takes to pressurize is long enough to cook the pasta). Select START/STOP to begin.
When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Add remaining ingredients, except bread crumbs and butter, to the pot.
Stir well to melt cheese and ensure all ingredients are combined.
In a bowl, stir together the bread crumbs and melted butter. Cover pasta evenly with the mixture.
Close the crisping lid. Select AIR CRISP, set the temperature to 360°F, and set the time to 7 minutes. Select START/STOP to begin.
When cooking is complete, serve immediately.
tip from the Ninja® Kitchen Team
To make this mac & cheese more kid friendly, remove onion powder, garlic powder, and mustard powder, and serve the kids before adding the bread crumb topping.
****
Baked Olive Cheese Dip*, By: Chan Taylor, January 26, 2019
Ingredients:
1 cup cream cheese (room temperature)
1½ cups shredded Monterey Jack cheese
1 cup sliced green olives (drained)
½ cup black olives
1 tsp minced capers
½ cup mayonnaise
Cayenne pepper to taste
1 garlic clove grated
¼ cup parmesan cheese
Directions:
Mix all ingredients well. Spread in oven-proof dish bake @ 300 for 15 minutes or until bubbly. Serve with crackers or chunks of bread.
****
Baked Potato - Ninja Foodi Grill or Ninja Foodi on Air Crisp, By: Aurelia Dougan McCollom, December 30, 2019
Ingredients:
1 potato or up to 4 large russets
Kosher Salt – to taste
avocado or canola oil – to rub on the potatoes
garnish of choice
Directions:
Place the Air Crisp Basket in the Ninja Foodi Grill.
Select Bake on the Ninja Foodi Grill with a temperature of 400°F, and a time of 1 hour to begin preheating.
Wash and dry the potatoes.
Poke holes all around to release steam.
Rub oil around the potato. Sprinkle salt to taste on the skin. When ready, add the potatoes. Turn over after 30 minutes of cooking time.
(If using the Ninja Foodi Pressure Cooker/Air Crisp, place potatoes on the rack in the High position.)
Depending on the size of the potato you will need to decrease or increase your time. Before you turn over, test to see how soft they are getting.
Garnish as desired.
****
Baked Potato, By: Aurelia Dougan McCollom, October 17, 2019
Ingredients:
2-3 potatoes
olive oil
sea salt and pepper - to taste
Directions:
Pierce potatoes. Rub with olive oil. Add sea salt and pepper. Add 1 cup of water to the pot.
Select Pressure Cook HIGH for 12-15 minutes - (depends on size of potatoes), using a Quick release. Test. If more time is needed use 2 minutes at a time.
Remove potatoes and pour out the water.
Place potatoes on the rack in the High position.
Select Air Crisp with a temperature of 400°F and crisp for 6 minutes or until your desired crispness.
****
Baked Potato Soup*, By: Aurelia Dougan McCollom, October 16, 2020
This is my recipe conversion from the Ninja Multi-Cooker for the Ninja Foodi, using the Pressure Cooker or using the Air Crisp function and the rack to bake the potatoes.
Ingredients:
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, (including tops) chopped
10 to 12 strips bacon, cooked, drained, and crumbled
1¼ cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
¾ teaspoon salt
½ teaspoon pepper
Celery salt, (optional to be sprinkled on top of each bowl)
Directions:
Bake potatoes until fork tender. Cut potatoes in halves. Scoop out and set aside. I chop the potatoes with peels. Add as many peels as you would like and discard the remainder.
Select Sear/Sauté. Melt the butter. Slowly blend in flour with a silicone coated wire whisk until thoroughly blended. Gradually add milk, whisking constantly. Whisk in salt and pepper, stirring constantly.
When the milk mixture is very hot; stir in the potatoes. Add green onions and potato peels. Add sour cream & crumpled bacon. Switch to Slow Cook Low for 2-4 hours. Test for heat. Stir well. Add cheese a little at a time, until it is melted and mixed in. Serve with celery salt sprinkled on top of soup, and crusty French bread.
This baked potato soup recipe serves 8.
I used 2 more potatoes and chopped them instead of scooping them out. I also use the Hormel crumpled bacon bits.
****
Balsamic Jam Pork Chops*, By: Randall McGouirk, April 23, 2019
Ingredients:
3 center cut boneless pork chops
2 Tbs. fruit jam
2 Tbs. balsamic vinegar
1 shallot, chopped
1 apple, (cored and diced)
2 Tbs. fresh thyme
4 Tbs. chicken stock
salt & pepper – to taste
1-2 Tbs. olive oil – for pot (divided)
Directions:
Salt and pepper pork chops.
Directions:
Select Sear HIGH. Add olive oil. Place the seasoned chops and sear for about 5 minutes on each side, or until done. Remove and set aside to rest. Keep warm.
Add olive oil to the pot. Add shallot and thyme. Cook until fragrant. Next, add the balsamic vinegar, fruit jam and chicken stock. Reduce temperature to Sear Medium Low. Stir until sauce thickens. Add chopped apples and cook for 5 minutes. Slice pork. Serve sauce on top of pork.
Brussel Sprouts:
1 small bag Brussel sprouts
olive oil
Salt and pepper – to taste
Directions:
Cut off bottoms of sprouts and slice each in half. Drizzle sprouts in olive oil. Season with salt and pepper. Add to Air Crisp basket.
Select Air Crisp 390°F for 15 minutes. Stir after 8 minutes. Continue cooking until tender.
****
Banana Bread – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, January 15, 2020
"This banana bread recipe is moist and delicious, with loads of banana flavor. It's wonderful toasted!"
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter
¾ cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
PAM – to be used on the pans
Directions:
Place a silicone bake sheet directly on the bottom of the grill pot to protect it from scratches. Place a wire rack, (I used one of my dehydrator racks from the Foodi Deluxe Tendercrisp/Pressure Cooker) on top. Preheat the Ninja Grill on Bake with a temperature of 325°F.
Lightly grease 2- 7x3x2 inch loaf pans.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pans.
When ready add the 2 loaf pans on the wire rack. Close the lid. Set the time for 30 minutes.
I checked after 8, 15, and 20 minutes of baking to check browning. The finished temperature was 204°F. Per guidelines for safety, temperatures between 200-205°F.
Total baking time was 25 minutes.
Remove the pans to a wire rack to cool. Let rest 5 minutes and turn out to continue cooling.
**NOTE: I do have the Ninja Baking Rack for the Grill. I chose not to use it at this time. Being fixed for the 1st time, I wasn’t sure how high the bread would rise and was afraid of it touching the protective grill screen.
I will use it next time. The grill grate does sit just a little higher than the dehydrator rack I used.
****
Banana Bread*, By: Aurelia Dougan McCollom, April 9, 2019
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter
¾ cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
Directions:
Select Bake 325°F and preheat for 5 minutes.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten.
Grease your baking pans. Add the batter to prepared pan or pans.
*(Divide this recipe between 2 pans. The pans used were (2) disposable 8” Angel Food Cake Pan.)
Once unit has preheated, place pan on the reversible rack, making sure rack is in the lower position, with handles in the high position. Close crisping lid. Select BAKE/ROAST, set temperature to 325°F, and set time to 30 minutes. Select START/STOP to begin. Test with a toothpick after 25 minutes of baking. When toothpick comes out clean, it's done.
When cooking is complete, remove pan from pot and place on a cooling rack. Take rack and bread out of Foodi when done to cool for 10 minutes before turning out onto cooling rack.
The 2nd banana bread took 25 minutes to bake. Again, testing with the toothpick for doneness.
****
Banana Nut Muffins*, By: Patti Cobbs, January 9, 2020
Healthy Banana Nut Muffins
I had some very ripe bananas, along with various gluten free & vegan ingredients.
Ingredients:
1 large egg - (Replaced with Flax Egg – 1 Tbs. Ground Flax mixed with 3 Tbs. water)
3 large very ripe bananas
½ cup applesauce, unsweetened
¼ cup maple syrup or honey
3 Tbs. olive, avocado or coconut oil (melted)
1 tsp pure vanilla extract
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1½ cups whole wheat, spelt flour or GF Oat Flour
¾ cups chopped walnuts
Cooking spray
Directions:
1. Select Bake/Roast with a temperature of 325°F. Preheat Foodi for 7-10 minutes. Spray an 8-inch non-stick muffin pan with cooking spray. Set aside.
2. In large mixing bowl, mash bananas. Add egg or egg substitute, applesauce, maple syrup, oil, vanilla, baking powder and soda and salt; whisk to combine.
3. Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
4. Add walnuts.
5. Fill each opening almost full with batter and bake for 15 minutes or until a toothpick inserted in the center comes out clean.
6. Let muffins cool for about 5 minutes and then transfer to a cooling rack to cool off completely.
****
Banana Strawberry Bread – Ninja Foodi 5-in-1 Grill*, By: JoAnn Arden M Kilmer-Brown, January 20, 2021
Ingredients:
2 ripe bananas, mashed
1 egg
1 teaspoon vanilla
1 (7 oz.) package strawberry muffin mix
Directions:
Mix the ingredients. Spray your loaf pan with a butter spray. Add the mixture to the pan. Even out.
Select the Bake function with a temperature of 325°F for 40 minutes. Check for doneness after 35 minutes of baking using a toothpick. This bread was done in 37 minutes.
****
Bananas Foster*, By: David Marrione, October 27, 2019
Background:
A great tasting dessert created right here in the heart of the French Quarter of New Orleans in 1951, when restauranteurs Owen & Ella Brennan challenged their Head Chef at the time, Paul Blangé, to come up with a dessert recipe made with bananas. New Orleans, at the time, was the major port for bananas being shipped from Central America!
Ingredients:
4 good-sized bananas, not too ripe/not too un-ripe (they should still be firm), peeled and cut into large sliced chunks
1 stick (½ cup) salted butter, cubed
¼ cup water
¼ cup light (clear) rum
1 cup dark brown sugar, packed (you can use light brown too if you already have it on hand, but the end result color won’t be as dark)
1 tsp cinnamon
1 tsp vanilla extract
vanilla ice cream, for the very end
Directions:
Bananas Foster goes PERFECTLY over bread pudding, french toast, pancakes and cheesecake too! It works on basically anything!
1) Combine all of the ingredients (EXCEPT for the bananas and ice cream) in the Foodi pot.
2) Mix well until the large lumps of the sugar are dissolved and it looks like the consistency of molasses.
3) Add the bananas and coat with the sauce being easy with the spoon – don’t smash the ‘nanas up.
4) Secure the pressure cooking lid. Make sure you are in the SEAL position. Select Pressure Cook High with a time of 8 minutes, using a Quick Release when time is finished.
5) Transfer to a serving bowl, let cool for a few moments and serve over bowls of vanilla ice cream.
Enjoy!
For “taste testing” purposes, I poured some of the Bananas Foster over Caramel Vanilla Ice Cream and then topped EVERYTHING with some chopped pecans.
I think I need a second helping to be positive in my decision of whether or not this stuff worth making!
****
Barbecue Beans with Kielbasa*, By: Michael Bielick, April 11, 2019
Ingredients:
1 can black beans, drained & rinsed
1 can great northern beans, drained & rinsed
1 can kidney beans, drained & rinsed
½ onion, diced
¼ cup bbq sauce (I used Sweet Baby Rays)
2/3 cup ketchup
2 tsp Worcestershire sauce
2 tsp mustard
1 tsp chili powder
2 tsp apple cider vinegar
¼ cup maple syrup
1/8 cup molasses
½ packet hidden valley fiesta ranch dip mix
¼ pound bacon cooked, cut into bite size pieces
1 pound kielbasa, cut into bite size pieces
Directions:
Add all ingredients except sausage stir to combine.
Select Sear/Sauté with a temperature of Med Low. Cook for 3½ hours.
Add kielbasa, cook 15 minutes.
Serve and enjoy.
****
BBQ Short Ribs, Slow Cooked*, By: Randall McGouirk, February 18, 2020
Ingredients
1 package beef short ribs
2 packets mesquite BBQ rub
1 Tablespoon Vermont maple Spice (Calicutt spice company)
1 Tablespoon Olive Oil
2 shallots, diced
2 8 oz. bottles BBQ sauce (I use Baby Rays Honey)
Directions:
Select Sauté High on the Ninja Foodi. Add the olive oil. Rub the short ribs with one mesquite packet. Add the short ribs and brown on all sides. Once ribs are browned, add diced shallots. Let the shallots cook with short ribs for about 4-5 minutes. Sprinkle the Vermont maple spice on top with the second packet of mesquite rub. Pour the BBQ sauce over the ribs and spice, making sure you cover the ribs entirely.
Select Slow Cook Low. Place the pressure cooker lid and seal. Turn the pressure release valve to vent. Set the time for 8 hours.
Cinnamon Brown Sugar Sweet Potatoes - Ninja Foodi Grill*, By: Randall McGouirk, February 18, 2020
Ingredients:
1 large sweet potato, (washed)
1 Tablespoon ground cinnamon
5 Tablespoons of dark brown sugar
6 Tablespoons olive oil
Directions:
Wash and slice potato into ¼ inch rings. Mix the Cinnamon, sugar, and olive oil in a bowl to form a paste.
Place the Grill Plate in the Ninja Foodi Grill.
select Bake with a temperature of 350°F to begin preheating.
While the Grill is preheating, rub the potato slices with the cinnamon mixture. When prompted, add the potato slices to the Grill, with a time of 30 minutes. Turn after 15 minutes of cooking time. Continue cooking until tender.
Steamed Broccoli & Carrots*, By: Randall McGouirk, February 18, 2020
Ingredients:
2 Heads of Broccoli
2 Large carrots
¼ cup water
Directions:
Slice the broccoli heads in half and slice up carrots. Pour ¼ cup water into the Ninja Foodi.
Place the Air Crisp Basket into the Ninja Foodi. Add the carrots and broccoli to the basket.
Add the pressure cooker lid and seal. Turn the pressure release valve to vent.
Select Steam with a time of 8 minutes.
Serve.
****
Beef & Macaroni*, By: Shirley Wylie, March 17, 2019
1 lb. ground beef
1 onion, diced
1 each red, diced
1 green pepper, diced
3 tsp Italian Seasonings
1 tsp paprika
1 tsp salt
pepper – to taste
2- 14.5 oz cans petite diced tomatoes – do not drain
1 cup beef broth
¼ cup ketchup
½ pound elbow macaroni
1 cup of cheese – Your choice
cheese - to sprinkle on top
Directions:
Select the Sauté function to begin preheating. Brown the ground beef. Drain grease if necessary. Add the Italian Seasonings, paprika, onion, peppers, salt and pepper. Continue cooking for another 2 minutes, stirring constantly. Add the diced tomatoes, beef broth, ketchup and elbow macaroni. Stir.
Select Pressure Cook HI for 7 minutes. Use a Quick Release. Stir in 1 cup of cheese. Sprinkle cheese over the top.
Select Broil for 2 minutes to melt the cheese.
It's delicious!
*Added comment - Because the Foodi alert is "low" I didn't hear it. I did do a Natural Release for 5 minutes, then did a Quick Release with no problems.
****
Beef Chili & Cornbread Casserole
Prep Time 20 minutes Cook Time 37-45 minutes Servings 8
Ingredients:
2 pounds uncooked ground beef
3 cans (14 ounces each) kidney beans, rinsed, drained
1 can (28 ounces) crushed tomatoes
1 cup beef stock
1 large white onion, peeled, diced
1 green bell pepper, diced
1 jalapeño pepper, diced, seeds removed
4 cloves garlic, peeled, minced
2 tablespoons kosher salt
1 tablespoon ground black pepper
2 tablespoons ground cumin
1 tablespoon onion powder
1 tablespoon garlic powder
2 cups Cheddar Corn Bread batter, uncooked (see recipe page 61)
1 cup shredded Mexican cheese blend
Sour cream, for serving
Directions:
APPROX. PRESSURE BUILD: 8 MINUTES
PRESSURE RELEASE: QUICK
Place beef, beans, tomatoes, and stock into the pot, breaking apart meat. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 15 minutes. Select START/STOP to begin.
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Select SEAR/SAUTÉ and set to MD. Select START/STOP. Add onion, green bell pepper, jalapeño pepper, garlic, and spices; stir to incorporate. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Dollop corn bread batter evenly over the top of the chili.
Close crisping lid. Select BAKE/ROAST, set temperature to 360°F, and set time to 26 minutes. Select START/STOP to begin.
After 15 minutes, open lid and insert a wooden toothpick into the center of the corn bread. If toothpick comes out clean, skip to step 7. If corn bread is not done, close lid to resume cooking for another 8 minutes.
When corn bread is done, sprinkle it with cheese and close lid to resume cooking for 3 minutes, or until cheese is melted.
When cooking is complete, top with sour cream and serve.
A tip from the Ninja® Kitchen Team
You can use the extra corn bread batter to make muffins. Cook 6 muffins at 350°F for 25–30 minutes.
****
Beef Cubes with BBQ Sauce & Hard Cider*, By: Julie Petrowski, January 4, 2020
Day 4 with cooking meals in the Ninja Foodi that my kids got me for Christmas. I seriously don’t think I will ever cook on my stove or oven ever again. Lol. Loving this so much.
Ingredients:
frozen beef cubes
1 cup BBQ sauce of choice
½ cup (Angry Orchard was used) hard cider – (or apple juice)
Directions:
Add the frozen beef cubes, BBQ sauce and cider to the Foodi pot.
Place the pressure cooker lid and seal.
Select Pressure Cook High for 22 minutes, using a Quick Release.
When pressure has released, carefully remove lid away from you.
****
Beef Jerky*, By: Aurelia Dougan McCollom, March 30, 2019
Ingredients:
1½ pounds uncooked beef eye of round, cut in ¼-inch slices
½ cup soy sauce – or teriyaki sauce**
2 tablespoons Worcestershire sauce
2 tablespoons dark brown sugar
1 tsp liquid smoke
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons kosher salt
1 tsp red pepper flakes – optional for a little heat
1 Tbs. honey – optional for sweetness
Directions:
Whisk together all ingredients, except beef. Place mixture into a large resealable plastic bag.
Place sliced beef in bag with seasonings and rub to coat. Marinate in refrigerator for at least 8 hours or overnight.
Strain meat; discard excess liquid.
Lay meat slices flat on the Ninja® dehydrating rack* or Ninja Cook & Crisp™ Layered Insert. Arrange them in a single layer, without any slices touching each another.
Place dehydrating rack or Cook & Crisp Layered Insert in the pot. Close the crisping lid.
Press DEHYDRATE, set temperature to 150°F, and set time to 6 hours. Select START/STOP to begin.
Check it at 5 hours. Depending on the thickness of the slice, it may be crispy enough for you. Continue cooking. If crispier jerky is desired; checking every 30 minutes.
When cooking is complete, remove dehydrating rack or Cook & Crisp Layered Insert from pot. Transfer jerky to an airtight container.
**This recipe I used teriyaki sauce. The jerky was very crisp at 5 hours for me.
****
Beef Jerky
There are MANY Beef Jerky recipes if you just Google. Seasonings vary, but times are about the same on all of them.
Ingredients:
2 lbs. using a lean eye of round roast, rump roast, or flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
Directions:
Place meat in the freezer to partially freeze. Slicing will be so much easier.
Slice the meat against the grain into strips 1/8 - ¼ inch thick.
Place the seasonings in a Lock & Lock, or a sealable zip bag. Add the sliced meat. Rotate the bowl to mix or depress the bag to mix together. Refrigerate overnight for best flavor. Remove beef and pat dry with a paper towel (this will speed cooking time).
Place the meat on the Foodi dehydrator racks. Do not overlap pieces. Place dehydrating rack or Cook & Crisp Layered Insert in the pot. Close the crisping lid.
Select Dehydrate at a temperature of 150°F for 5-7 hours or until the beef jerky is dry and cracks when you bend it.
It is suggested that you rotate your racks for even cooking each hour. For the 1st time in the Foodi, I suggest following the directions in the Foodi Cookbook.
****
Beef Jerky
Ingredients:
1½ pounds flank steak (or eye or round or top round steak)
½ cup low-sodium soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons coarsely-ground black pepper
1 teaspoon liquid smoke
1 teaspoon onion powder
1 teaspoon seasoned salt
½ teaspoon garlic powder
Directions:
Thinly-slice the steak into 1/8-inch thick strips, either with the grain (which will result in a chewier beef jerky) or against the grain (which will be more tender). Place meat in the freezer for 15-30 minutes before slicing so that it is easier to cut.
Transfer the strips of steak to a large Ziploc bag.
In a separate small mixing bowl, whisk together the remaining ingredients until combined. Pour the mixture into the bag with the steak. Seal the bag and toss until the steak is evenly coated.
Refrigerate for at least 8 hours, or overnight. Strain meat and discard any excess liquid. Blot meat with a paper towel to absorb any liquid.
Lay the strips out in a single layer, without any touching one another, on the trays of the Foodi dehydrating rack or Cook & Crisp Layered Insert. Place dehydrating rack or Cook & Crisp Layered Insert in the pot. Close the crisping lid. Press Dehydrate, set the temperature to 150°F, and set the time to 7 hours. Select Start/Stop to begin. cook the beef jerky until it is dry and firm, yet still a little bit pliable, about 5 hours. Continue cooking for up to 7 hours is crispier jerky is desired. Remove jerky and transfer to a sealed container. Refrigerate for up to 1 month.
****
Beef Jerky
Prep Time 15 minutes Cook Time 5-7 hours Servings 4 cups dried jerky
Ingredients:
¼ cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons dark brown sugar
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons kosher salt
1 ½ pounds (24 ounces) uncooked beef eye of round, cut in ¼-inch slices
Directions:
Whisk together all ingredients, except beef. Place mixture into a large resealable plastic bag.
Place sliced beef in bag with seasonings and rub to coat. Marinate in refrigerator for at least 8 hours or overnight.
Strain meat; discard excess liquid.
Lay meat slices flat on the Ninja® dehydrating rack* or Ninja Cook & Crisp™ Layered Insert**. Arrange them in a single layer, without any slices touching each another.
Place dehydrating rack or Cook & Crisp Layered Insert in the pot. Close the crisping lid.
Press DEHYDRATE, set temperature to 150°F, and set time to 7 hours. Select START/STOP to begin.
Jerky will be pliable and soft after 5 hours, continue cooking for up to 7 hours if crispier jerky is desired.
When cooking is complete, remove dehydrating rack or Cook & Crisp Layered Insert from pot. Transfer jerky to an airtight container.
A tip from the Ninja® Kitchen Team
When dehydrating meat or poultry, make sure to trim off all fat before dehydrating. Fat does not dry out and could turn rancid.
****
Beef Short Ribs*, By: Randall McGouirk, March 25, 2019
Ingredients:
2 large sweet potatoes - optional
5 pieces beef short ribs
1 bottle BBQ Sauce (your choice)
1 cup water
¼ cup rub (Your Choice, I make my own)
(FOR RUB)
5 Tbs. Espresso Powder
2 Tbs. sugar and cinnamon
½ tsp. cayenne pepper
1 Tbs. honey
Directions:
Place ribs on plate and rub with rub generously. Then take ribs and place them into Ninja Foodi Cooker (air crisp basket) and connect "Pressure Cooker Lid".
Select Pressure cook HI for 30 minutes. Once finished, do a Quick Release of pressure. Remove ribs and place aside in large bowl. Remove basket from Ninja Foodi and replace with grill rack (tall side up). Pour BBQ Sauce over ribs and coat making sure all parts of ribs are coated. Then place ribs back into Ninja Foodi on rack. Close lid.
Select Air Crisp 390°F for 10 minutes. At the 5-minute mark open lid and brush ribs with any remaining BBQ Sauce from the bowl. Serve.
OPTIONAL: If you want to bake a sweet potato to go with it:
Wash potatoes and stab with fork all over. Add the potatoes to the Air Crisp basket.
Select Air Crisp at 400°F for 40 Minutes. Once potatoes are done, remove from Ninja and wrap in towel. The steam from the potato will make it extra soft.
****
Beef Stew Goodness – Foodi Deluxe Pressure Cooker*, By: Aurelia Dougan McCollom, February 6, 2020
Ingredients:
1 pounds beef stew meat
1 teaspoon salt
½ teaspoon ground black pepper
1 cup all-purpose flour
24 oz. beef broth – Beef Base was used to make the broth
2-3 potatoes, cut in half lengthwise, then cut into large cubes
1 onion, cut in half, then quartered
16 oz. bag baby carrots
1 bay leaf*
1 tsp paprika
2 cloves garlic, chopped
1 teaspoon dried thyme leaves, crushed
Gold Medal Wondra Flour – to thicken – (or thickener of choice)
Directions:
Place the flour and seasoning in a bowl. Add meat and coat with the flour mixture.
Select Sear/Sauté High. Add the oil to begin preheating. When very hot, add the floured meat to the Foodi pot. Place 3-4 pieces of meat around the outside edge. The oil will go to the sides. Brown on all sides, removing pieces to add more meat. Remove all of the meat when browned. Add the beef broth to quickly deglaze the pan.
Return the meat, onion, garlic, bay leaf*, carrots, and potatoes to the pot.
Place the pressure cooker lid making sure the pressure valve is set to seal. Turn the Foodi off at this time.
Select Pressure Cook High for 30 minutes with a Natural Release of 5 minutes, followed by a Quick Release.
Remove the vegetables and meat.
Just before serving, sprinkle the Wondra® into the Foodi pot a little at a time and stir to thicken to make gravy.
Bay leaf* - To keep from having to “find” the bay leaf to remove, place it in a “tea bell”. The liquid will go through the bell and still season the meal.
****
Beef Stroganoff*, By: Jessica Conol, June 1, 2020
Ingredients:
1 large onion, diced (about 1 cup)
1¼ pounds boneless beef sirloin steak, cut into thin strips
1 teaspoon paprika
½ teaspoon garlic powder
4 cups uncooked extra-wide egg noodles
2 cups Swanson® Beef Broth or water
2 teaspoons Worcestershire sauce
1 can (10½ ounces) Cream of Mushroom Soup
¼ cup sour cream
2 tablespoons chopped fresh parsley
Directions:
Step 1
Season the beef with salt and pepper. Layer the onion, beef, paprika, garlic powder and noodles in the Foodi pot. Pour the broth and Worcestershire over the noodles and spoon the soup on top. (The order is important, so don't stir until after the cooking is done.)
Step 2
Place the pressure cooker lid. Lock the lid, being sure the pressure valve is in the sealed position.
Select Pressure Cook High with a time of 8 minutes. When done, press stop and use the Quick Release method to release the pressure. Carefully remove the lid.
Step 3
Stir in the sour cream and let stand for 5 minutes uncovered.
Season to taste and sprinkle with the parsley before serving.
(I did not have paprika or parsley, but it was still tasty.)
****
Beef Noodles with Broccoli - Ninja Foodi*, By: JoAnn Arden M Kilmer-Brown, February 8, 2022
Had some left over beef, made beef noodles with broccoli
There were only minimal amounts given in this recipe. Use your judgement for your family.
Ingredients:
beef roast/stew/steak type beef
beef broth
1 can (10 oz.) cream of mushroom soup
1 soup can of water
broccoli
egg noodles
sour cream
I put cut up the beef, put beef broth in pot and a can of water, added beef, can cream of mushroom soup on top.
Select Pressure Cook for 10 minutes, followed by a Natural Release. Add some broccoli I had put up in the freezer, add more liquid if needed for the amount of noodles you plan to add, pressure cooked “0” min (just bring up to pressure), Quick Release slowly, (just toggle the switch slowly) just to thaw out broccoli and make sure liquid was hot. Push the noodles under the liquid. Leave the pot on warm (or off) and put the top back on. Leave it alone for 30 minutes to cook the noodles. Stir in the sour cream and serve.
****
Beer Bbq’d Pork, By: David Marrione, October 30, 2019
Sometimes, keeping it simple yields the best combination of flavors!
Ingredients:
2 tablespoons vegetable or olive oil
1- 3 lb. pork tenderloin, cut in half
1 medium onion, sliced into thin rings
12 oz. bottle of your favorite beer
BBQ sauce and vinegar-based coleslaw – optional as garnish
Salt & pepper -to taste
Directions:
1) Season the pork with salt and pepper. Add the oil to the Foodi pot. Select Medium heat.
2) When hot, add the seasoned pork and brown on all sides.*
3) Nestle the two pieces of tenderloin together, placing onion slices on top. Pour the beer over the top of the tenderloin & onions.
4) Lock the pressure cooker lid, set toggle switch to SEAL position. Select Pressure Cook High with a time of 45 minutes, followed by a Quick Release when done.
5) Remove the pork and shred with a fork. Serve on sandwich rolls with your favorite BBQ sauce and vinegar-based coleslaw, if desired.
6) Use napkins as needed.
7) Enjoy!
*Note: Seasoning the pork and setting it aside for at least 30-45 minutes allows the seasonings to seep into the fibers of the meat, creating more of an intense flavor from the first bite to the very last.
****
Beets*, By: Anne Salisbury Arcuri, April 23, 2019
Ingredients:
Beets – (whole)
½ cup water – for pot
Directions:
Add the water to the pot. Select Pressure Cook for 20-23 minutes using a Quick Release.
(Slice them and make beet Neapolitan. You layer with goat cheese and herbs. Some balsamic reduction and salty seeds.)
****
Berry Upside Down Cake
Prep Time 15 minutes Cook Time 55 minutes Servings 6-8
Ingredients:
1 bag (12 ounces) frozen cherries
1 bag (12 ounces) frozen blueberries
1 stick (1/2 cup) butter, divided
2 tablespoons lemon juice
2 teaspoons cornstarch
1 cup plus 3 tablespoons sugar, divided
2 cups all-purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon kosher salt
3 large eggs
1 cup sour cream
Toppings
Crème Fraiche
Mascarpone
Whipped Cream
Vanilla Ice Cream
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: NATURAL 5 MINUTES
Directions:
Place frozen fruit, 3 tablespoons butter, lemon juice, cornstarch, and 3 tablespoons sugar in the pot; stir to combine. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin.
When pressure cooking is complete, allow pressure to natural release for 5 minutes. After 5 minutes, quick release remaining pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Select SEAR/SAUTÉ and set to MD:HI. Allow liquid to simmer for about 10 minutes, until it begins to thicken and look syrupy.
Remove pot from unit and place on a heat-resistant surface. Let cool for 15 minutes.
Meanwhile, place all-purpose flour, remaining sugar, baking soda, baking powder, and salt into a mixing bowl. Whisk to incorporate.
Melt remaining 5 tablespoons butter in a separate mixing bowl, then whisk in eggs and sour cream.
Slowly add flour mixture to egg mixture. Beat until batter is thick and smooth.
****
Biscuits & Sausage Gravy
Prep Time 10 minutes Cook Time 30 minutes Servings 6-8
Ingredients:
1 package (12 ounces) uncooked ground breakfast sausage, crumbled
1 tablespoon kosher salt
2 teaspoons black pepper
2 tablespoons butter
¼ cup all-purpose flour
3 cups whole milk
½ cup shredded cheddar cheese
1 tube (16.3 ounces) refrigerated biscuit dough
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
After 5 minutes, add the sausage, salt, and pepper to the pot. Cook for 5 minutes, or until sausage browns, breaking it apart with a wooden spoon as it cooks.
Add the butter and melt completely. Then add flour and stir to combine. Cook for 2 minutes, then whisk in milk. Bring to a simmer, then cook for 5 minutes, or until thickened.
While gravy is cooking, gently separate biscuits and fill each with cheddar cheese, sandwich style.
Coat the reversible rack with cooking spray, making sure rack is in the lower position. Place stuffed biscuits on rack. Once gravy has thickened, lower rack with biscuits into pot.
Close crisping lid. Select BAKE/ROAST, set temperature to 325°F, and set time to 15 minutes. Select START/STOP to begin.
When cooking is complete, remove rack and biscuits. Transfer biscuits to plates and top with gravy. Serve immediately.
****
Black-Eyed Pea Soup -Ninja Foodi with Smartlid*, By: Brandi Tatarchuk, January 11, 2022
Ninja Foodi with SmartLid OL601
Ingredients:
4 cups peas
1 bell pepper, chopped
1 medium onion,chopped
1 can drained corn
1- 14.5 oz. can fire roasted diced tomatoes
5-6 cups chicken broth (homemade)
1 cup carrots, chopped (frozen)
spinach to your preference
1.5 lbs. smoked turkey necks
1/3 cup long grain rice
bay leaf
garlic powder
salt & pepper – to taste
Pi-Yahhh seasoning – (Cajun seasoning)
thyme
Directions:
Soak the beans overnight. Drain.
Select Sear/Sauté High. Saute pepper & onion. Add broth, peas, turkey necks, corn, tomatoes, bay leaf and whatever seasonings you like. (I used garlic powder and Pi-yahhh Cajun seasoning and pepper.)
Select Pressure Cook High for 5 minutes with a Natural Release of 26 miutes. Remove Lid. Remove and debone necks. Add meat to soup as it simmers.
Select Sear/Sauté High. Add rice. When rice is done add in frozen carrots and spinach and allow to heat with power turned off. Add salt and thyme or adjust any seasoning at this point. Very tasty.
Really loving this Foodi!
****
Black-Eyed Peas, By: George Tunison, March 8, 2020
Ingredients:
12 oz. bacon
4 cups chicken broth
2 cups water
black pepper
1 pound peas
Directions:
Using a sharp knife and cold bacon, slice into strips. Add a bit of oil to the Foodi pot.
Select Sear/Sauté and brown the bacon.
Add peas and pepper, stir.
Add the liquids.
Place the pressure cooker lid.
Select Pressure Cook High with a time of 30 minutes, using a Natural Release of 15 minutes, followed by a Quick Release.
Stir and serve.
****
Black-Eyed Peas in the Ninja Foodi - New Orleans Style!, By: David Marrione, December 27, 2019
Ingredients:
1- 16 oz bag dried black eyed peas
2-3 cups ham cooked and cut into 1 inch pieces (or leftover ham bone from Christmas)
5 cups chicken broth
2 teaspoons Tony Chachere’s Cajun Seasoning
Directions:
1) Pour all ingredients into Ninja Foodi ceramic pot and stir well.
2) Attach the pressure cooking lid and move valve to the "SEAL" position.
3) Select Pressure Cook HIGH for 30 minutes.
4) At the end of the cooking time, let the pot Naturally Release (NR) pressure for 10 minutes.
5) Once the Ninja Foodi has Naturally Released for 10 minutes, move valve to the "Venting" position and Quick Release (QR) the remaining pressure.
6) Remove the pressure cooker lid. Lift the lid away from you as to not get burned by the hot steam.
The majority of the ham will be fork tender and will have fallen off the bone. Whatever ham is left on bone, you should be able to easily remove it from bone with a fork. Discard bone.
7) Stir & Serve.
*The black eyed peas and ham will continue to thicken as they cool and some of the liquid continues to evaporate.
It's time to eat!
As we say here in New Orleans “Le Bon Temp Roule!”
Notes:
If you would like to have a thicker mixture, use 4 cups of chicken broth. For more of a soup consistency, use 6-7 cups of chicken broth. I personally think that 5 cups of broth is just the right amount, but adjust recipe based on you & your family’s preferences!
Ham and Tony Chachere's are both rather salty. If you like a little EXTRA SPICE WITHOUT the EXTRA SALT, Tony C’s makes a NO SALT version of their seasoning spice product.
If you don't have any broth on hand, you can use WATER. The black eyed peas will cook the same, but they will NOT be quite as flavorful.
If you are using a holiday ham, you can put the bone in with the black eyed peas as well. This addition will add even more flavor.
ENJOY!
****
Boboli Pizza–Foodi Grill*, By: Aurelia Dougan McCollom, November 11, 2019
Ingredients:
1 Boboli crust
sauce packet
toppings of choice (I used sautéed red & green peppers, and onion)
seasonings of choice
Mozzarella & Italian Blend Cheeses
pepperoni
Directions:
Insert the Grill Plate in the Foodi Grill.
Select Grill, Medium, which is 450°F. Begin preheating. When ready, place the crust on the Grill Grate and heat for 2½ minutes. I actually set the time for 5 minutes to keep from restarting. Just left the lid after the 2½ minutes of cooking. (We wanted a crispier crust, and that was a perfect time for mine. You can skip the grilling of the bottom, if you want a softer crust.)
While cooking for that time, get your ingredients ready. When ready, remove with a spatula. (I used my Spurtle!)
Make your pizza, your way!
Return to the Grill. Increase the minutes to 4 minutes before closing the lid. After cooking for 3 minutes, begin checking to see how the cheese is melting. Mine was perfect at 3½ minutes.
Enjoy!
I buy my Boboli Crust at Sam's Club. You get 8 packages of 2 with sauces. They are so much cheaper than buying the individual packages and they freeze great. I food saver them! I just keep the sauce packets in the refrigerator.
****
Boboli Pizza*, By: Aurelia Dougan McCollom, April 6, 2019
Ingredients:
1 Boboli Mini Pizza Crust
sauce packet
toppings of choice
Mozzarella cheese, shredded
Italian seasonings
Directions:
Place the rack in the pot. Handles in the high position and rack in low position. Select Air Crisp with a temperature of 390°F and begin preheating for 5 minutes. While preheating prepare the pizza with toppings.
This recipe had taco meat, red & green peppers and onions. Topped with Italian seasonings and cheese.
When preheated, remove the rack and carefully open the handles just a little. Place the pizza. Place the handles back in the closed position and lower back into the pot.
Select Air Crisp with a temperature of 350°F and cook for 8 minutes, or until cheese is melted and crisp to your liking.
It was very good, and I will be making this often!
*If you have a Sam’s Club Membership, you can buy a box of Boboli Mini Pizza Crusts, very reasonable. There are 2 crusts to a package and 8 packages. All have individual sauce packages. I Food Saver the individual packages to freeze and refrigerate the packets of sauce.
**Yes, I preheated at a higher temperature!
****
Boxed Dirty Rice - Ninja Foodi*, By: Brandi Tatarchuk, February 8, 2022
Ninja Foodi w/Smartlid OL601
Ingredients:
8 oz. box Tony Chachere’s Dirty Rice Box
1 lb. deer pan sausage or (ground meat of choice)
added but not needed:
½ yellow onion, diced
½ green bell pepper, diced
Better Than Beef Bouillon
Directions:
Sauté meat. When brown, add chopped onion and pepper. Scrape any bits off bottom of the pot. Pour in 2¼ cups water slowly scraping to deglaze the pot if necessary. Follow the directions on dirty rice box. Add bouillon and contents of package of dirty rice. Stir well to break any clumps.
Select Pressure Cook High for 2 minutes, followed by 10 minutes Natural Release.
****
Brats*, By Jillian Tackett, January 15, 2019
Ingredients:
Brats of your choice
Directions:
Select Bake. Preheat the Foodi @ 400°F for 5 minutes with rack installed. When preheated, cook for 6-7 minutes. At this time, I lower the temperature to 375°F for 1-2 mins just to get the internal temp a little hotter. You may try increasing time a little longer, depending your preference.
****
Brats with Peppers & Onions - Ninja Foodi with Smartlid*, By: Brandi Tatarchuk, January 11, 2022
Ninja Foodi with Smartlid OL601
Ingredients:
5-6 Brats
peppers of choice – (green, red, yellow), sliced
onion - sliced
olive of to spritz
liquid smoke
Directions:
Spritz ingredients with olive oil.
Add 1 cup water and couple shakes of smoke flavoring to the water.
Place the onions and peppers in the basket. Add the brats.
Select Steam Crisp with a temperature of 390°F for 20 minutes. Flip & respritz after 10-12 minutes. Close and cook an additional 5-7 minutes.
Buns optional, tasty with mustard.
****
Bread*, By: Randall McGouirk, December 28, 2019
Ingredients:
2¼ tsp active dry yeast
3 cup flour all purpose
1 tsp sea salt
2 tsp white sugar
1 Tbs. olive oil
1 cup water warm
Directions:
Mix dry ingredients. Add warm water and stir. Dough will form. On floured surface dump out dough and knead for 15 minutes until smooth.
Add 1 Tbs. olive oil to the Ninja ceramic pot. Place dough top side down and coat in olive oil. Turn dough back over. Place damp cheese cloth over dough and set Ninja to 105°F (dehydrate) for 30 minutes; you'll need to set a timer as the Ninja only goes down to 1 hour in dehydrate mode.
After 30 minutes take dough out of the Ninja. Punch down and knead. Form dough again and place back in the Ninja and cover again with damp cheese cloth. Set the Ninja to dehydrate 105°F for 1 hour; (set a timer to 30 min).
After 2nd round of 30 minutes remove cheese cloths and score bread. Set the Ninja to Bake/Roast with a temperature of 325°F. Bake the bread for 30 minutes. When finished remove from ninja and place on cooling rack for 25 minutes. DO NOT CUT WHILE WARM.
Serve
****
Breadcrumbs or Croutons, By: Cathleen Pouliot Fields, June 8, 2019
Ingredients:
heals from bread
butter
season salt
Italian seasonings
garlic powder
Directions:
Butter the bread on both sides. Sprinkle with seasonings, to taste.
Place bread on the reversible rack in the low position, handles up.
Select Air Crisp with a temperature of 390°F for 10 minutes. Turn after 5 minutes.
Remove and cool. Place in a ZipLoc bag and pound for crumbs, or you can cut into cubes for croutons.
****
Breaded Chicken Tenders & Roasted Broccoli
Prep Time 15 minutes Cook Time 12 minutes Servings 4
Ingredients:
1 cup all-purpose flour
2 eggs, beaten
½ cup plus 2 tablespoons water, divided
2 cups Italian bread crumbs
1 pound uncooked chicken tenderloins
1 large broccoli crown, cut in 2-inch florets
1 teaspoon kosher salt
FOR SERVING
Ketchup
Honey mustard
Ranch dressing
APPROX. PRESSURE BUILD: 7 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place flour in a shallow bowl or plate. Add eggs and 2 tablespoons water to another bowl, whisking to combine. Place bread crumbs into a third bowl or plate.
Working in small batches, toss chicken in flour. Tap off excess, then coat chicken in egg wash. Transfer chicken to bread crumbs, tossing well to evenly coat. Set aside.
Place broccoli and ½ cup water in the pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to LOW. Set time to 0 minutes (the time the unit takes to pressurize is long enough to partially cook the broccoli). Select START/STOP to begin.
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Place reversible rack in pot over the broccoli, making sure it is in the higher position. Lay chicken tenders on rack, spacing out evenly without overlapping.
Close crisping lid. Select BAKE/ROAST, set temperature to 360°F, and set time to 12 minutes. Select START/STOP to begin.
When cooking is complete, season chicken and broccoli with salt and serve with your favorite condiments.
****
Breakfast Casserole*, By: Shara Chilcoat, January 26, 2020
Ingredients:
1 lb. lean breakfast sausage (loose meat)
30 ounces frozen shredded hash browns
2 cups shredded sharp cheddar
6 green onions, chopped
12 large eggs
½ cup milk
1 tsp salt
½ tsp pepper
1 bell pepper, chopped
flour tortillas - optional
Directions:
Select Sear/Sauté on the Ninja Foodi. When hot, add the sausage, bell pepper, and white parts of the onion, (set aside green parts.)
While cooking, beat eggs, milk, salt, and pepper.
Shred your cheese and set aside.
When sausage mix is done, remove from the cooking pot. Remove excess grease if necessary.
Put ½ of the potatoes in the pot. Top with half of the sausage mixture. Sprinkle on half of the green onions and half of the cheese. Repeat one more time.
Pour egg mixture over the layers.
Select Slow Cook High with a time of 4 hours. Attach the Pressure Cook lid, with valve set to vent.
At about 3 to 3½ hours, select Bake/Roast with a temperature of 375°F for around 15 minutes.
Garnish with the green tops from the onions.
(I served as a casserole, using the leftovers to be wrapped in tortillas for a quick grab and reheat breakfasts.)
****
Breakfast Strata*, By: Mary Louise Thull, October 17, 2018
Breakfast Strata made in the Foodi. I have also cooked a whole chicken, baked an apple Tarte tartin, an artichoke and pepper Frittata, an easy chicken cordon bleu and more. If you are on the fence about the Foodi, don’t be. It is a wonderful tool.
****
Brisket – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Ingredients:
2-3 lb. brisket
1 can beef broth
butter
Salt & pepper – to taste
Old Bay Seasoning
Directions:
Remove the fat cap if it has one. Inject the beef broth every inch or so, covering the whole brisket.
Take the salt, pepper and Old Bay and mix in a bowl making sure you have enough dry rub for the brisket for both sides. You can use more salt, pepper and Old Bay for your tastes after the rub, depending on your tastes.
Place the Grill plate inside the Ninja Foodi Grill.
Select Roast to begin preheating with a temperature of 300°F. The cook time will be 50 minutes.
Lay the brisket on the preheated Grill plate, making sure the meat is not touching the sides of the ceramic pan. Cook for 30 minutes, fat cap side up. The ends will cook faster than the center. The center temperature should be near 170-180°F.
After 30 minutes, take the brisket and the Grill plate out of the Foodi Grill. Take the brisket and place on 3 layers of aluminum foil to wrap. Add some pats of butter and pour some of the beef broth leftover from the injections over the brisket. Wrap tightly so the broth does not leak out. Place back into the Foodi Grill on the ceramic pan. You are not using the Grill pan at this point. Cook the remaining 20 minutes.
After the full 50 minutes, the cook time is done. Take the brisket out of the Grill and let rest. After it has rested, cut diagonal against the grain.
Enjoy.
****
Broccoli & Cheddar Cheese Soup*, By: Hilario Trevino, November22, 2019
Ingredients:
7 ounces chopped broccoli florets (about 4 cups)
7 ounces shredded cheddar cheese (about 3 cups)
2 cups water – for pot
2 cups heavy whipping cream
1½ cups diced onions (about ½ onion)
1 cup diced carrots (about 3 carrots)
1 cup diced celery (about 3 ribs)
5 cloves garlic, minced
2 tablespoons salted butter
salt and pepper - to taste
paprika and shredded cheddar cheese – optional for serving
Directions:
1) Select the Sear/Sauté Medium. Add butter and stir until melted. Add diced onions, carrots, and celery, cooking for about 5 minutes until onions are soft, stirring frequently. Turn off.
2) Add the chopped broccoli and the water. Stir. Secure the pressure cooking lid. Seal the vent.
Select Pressure Cook High for 5 minutes followed by a Quick Release.
3) Remove the lid.
Select Sear/Sauté. Add the heavy cream and garlic. Stir. Gradually add shredded cheddar cheese, stirring in until melted and well-mixed. Turn off the Foodi.
4) Add salt and pepper to taste (I usually add at least ½ teaspoon of salt.) Serve in bowls and optionally sprinkle paprika and shredded cheddar on top.
****
Brownie Bites*, By: Becky Floyd Sirwaitis, August 9, 2019
Homemade Foodi brownie bites
Ingredients:
1 cup butter, melted and cooled
2 Tbs. vegetable oil
1¼ cup white sugar
1 cup packed brown sugar
4 eggs
1 Tbs. vanilla
¾ tsp salt
1 cup all-purpose flour
1 cup unsweetened cocoa powder
7 oz. mini chocolate chips
cooking spray – for molds
1½ cups water – for Foodi pot
powdered sugar – sprinkle after cooling
Directions:
Mix together the butter, vegetable oil, white sugar, and packed brown sugar. Whisk well to combine. Add the eggs and vanilla. Beat until lighter in color, another minute. (I did all my mixing by hand, not using a mixer). Gently fold in salt, flour, and cocoa powder. Gently fold in mini chocolate chips. Spray your egg bite molds with cooking spray (I used the large egg bite molds for these). Fill molds ¾ full. (At this point I placed 1 small piece of chocolate on top of each brownie). Loosely cover with foil. I did 2 molds at one time, stacking them in my Foodi.
Pour 1½ cups water into the Foodi pot. Place rack in Foodi, place molds on lower setting rack.
Place the pressure-cooking lid.
Select Pressure Cook Hi for 45 minutes with a Natural Release for 10 minutes, followed by a Quick Release. Lift molds out of Foodi and wipe any excess water off the foil. Uncover the brownies. After cooling, sprinkle with powdered sugar.
This recipe made 3 batches, for a total of 21 brownie bites. My grandkids and hubby loved them. Hope everyone enjoys.
****
Brownies - Betty Crocker Delights Supreme Walnut Brownie Mix - Ninja Digital Air Fryer Oven*, By: Brandi Tatarchuk, January 29, 2020
Ingredients:
1 box Betty Crocker Delights Supreme Walnut Brownie Mix
Directions:
Follow directions using ingredients and mixing as stated on the box. Add to an 8x8 glass baking pan, or pan of choice.
Remove the wire rack.
Select Bake with a temperature of 350°F and preheat, while mixing the ingredients.
When ready, place in the oven. Bake for 35-40 minutes, testing after 30 minutes.
****
Brownies – Boxed, By: Marianne Estum, July 5, 2019
Ingredients:
1 box prepared brownie mx
Directions:
Prepare mix as directed on the box. Pour into prepared pan.
Select Bake with a temperature 25°F lower that suggested on the box. Check for doneness 5 minutes earlier than suggested.
****
Brussel Sprouts in Soy Sauce*, By: Randall McGouirk, March 25, 2019
Ingredients:
1 lb. Brussel sprouts
4 Tablespoons olive oil
4 Tablespoons soy sauce
salt and pepper – to taste
Directions:
Clean the Brussel sprouts. Cut off the bottoms and cut the Brussel sprouts in half. Add to a bowl. Add the olive oil and soy sauce mixture and toss gently to coat.
Select Air Crisp Air Crisp 390°F for 18 minutes, turning after 9 minutes.
****
Brussels Sprouts – Ninja Foodi Pressure Cooker/Tendercrisp*, By: Aurelia Dougan McCollom, February 20, 2020
Ingredients:
1 (16 oz.) package frozen Brussels sprouts
1 cup water – for Foodi pot
scant salt – optional
Directions:
To the Ninja Foodi Pressure Cooker, add 1 cup of water with a little salt.
Add the Air Crisp Basket to the pot. Add the frozen Brussels sprouts.
Place the pressure cooker lid. Lock into place. Set he pressure valve to Seal.
Select Pressure Cook High for 2 minutes, with a Quick Release.
****
Buffalo Cauliflower Bites
Prep Time 40 minutes Cook Time 42 minutes Servings 6
Ingredients:
2 heads cauliflower, trimmed, cut in 2-inch florets
1 ½ cups water, divided
1 ½ cups cornstarch
½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon black pepper
2 eggs
1/3 cup buffalo wing sauce
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place cauliflower and ½ cup water into the pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to LOW. Set time to 2 minutes. Select START/STOP to begin.
When pressure cooking is complete, quick release the pressure by turning the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Drain cauliflower and chill in refrigerator until cooled, about 10 minutes.
Whisk together cornstarch, flour, baking powder, garlic powder, onion powder, salt, and pepper. Whisk in eggs and 1 cup water until batter is smooth. Add chilled cauliflower to bowl with batter and gently toss until well coated. Transfer coated cauliflower to baking sheet and chill in freezer for 20 minutes.
Close crisping lid. Preheat the unit by selecting AIR CRISP, setting the temperature to 360°F, and setting the time to 5 minutes.
Meanwhile, arrange half the cauliflower in an even layer in the bottom of the Cook & Crisp™ Basket. After 5 minutes, place basket into the pot.
Close crisping lid. Select AIR CRISP, set temperature to 360°F, and set time to 20 minutes. Select START/STOP to begin. When first batch of cauliflower is crisp and golden, transfer to a bowl. Repeat with remaining chilled cauliflower.
When cooking is complete, microwave hot sauce for 30 seconds, then toss with cooked cauliflower. Serve immediately.
****
Buffalo Chicken Wings*, By: Doreen Berube, January 4, 2020
Ingredients:
2 lbs. frozen chicken wings
½ cup water – or chicken broth
Louisiana hot sauce – to brush on
Directions:
To the Foodi ceramic pot, add the water or chicken broth. Add the Air Crisp basket. Add the wings.
Secure the pressure cooker lid and set the valve to seal.
Select Pressure Cook High for 5 minutes using a Quick Release.
Remove the wings from the Foodi and discard the juices.
Pat dry the wings. Brush with the sauce.
Select Air Crisp with a temperature of 390°F for 15-20 minutes, shaking and turning half-way through cooking.
****
Buffalo Chicken Wings
Prep Time 10 minutes Cook Time 20 minutes Servings 4–6
Ingredients:
½ cup water
2 pounds frozen chicken wings, drums and flats separated
2 tablespoons canola oil
2 tablespoons Buffalo sauce
2 teaspoons kosher salt
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Pour water into pot. Place wings into the Cook & Crisp™ Basket and place basket in pot. Assemble the pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set HIGH. Set time to 5 minutes. Select START/STOP to begin.
When pressure cooking is complete, quick release the pressure by turning the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Pat wings dry with paper towels and toss with 2 tablespoons oil in the basket.
Close crisping lid. Select AIR CRISP, set temperature to 390°F, and set time to 15 minutes. Select START/STOP to begin.
After 7 minutes, open lid, then lift basket and shake wings or toss them with silicone-tipped tongs. Lower basket back into pot and close lid to resume cooking.
While the wings are cooking, stir together Buffalo sauce and salt in a large mixing bowl.
When cooking is complete, transfer wings to the bowl with Buffalo sauce and toss to coat.
A tip from the Ninja® Kitchen Team
Want to use fresh wings instead of frozen? Rather than pressure cooking, simply place fresh wings in the basket and toss with 2 tablespoons canola oil. Then Air Crisp at 390°F for 24–28 minutes.
****
Burrito Pie*, By: Marilu Neally, May 28, 2019
Ingredients:
1 cup cooked white rice
1 Tablespoon lime juice
1 Tablespoon chopped cilantro
½ teaspoon salt
3 flour tortillas
½ sour cream
½ cup salsa
1 cup cooked taco meat
1 cup grated cheese
Directions:
1. Preheat Foodi on Bake/Roast with a temperature of 350°F for 5 minutes.
2. Add rice, lime juice, cilantro, and salt in a small bowl.
3. Cut flour tortillas to fit in a spring form pan.
4. Spread tortilla with 2 Tablespoons sour cream. Top with 1/3 cup prepared rice and 1/3 cup taco meat. Spoon 2 Tablespoons salsa over meat. Top with 1/3 cup cheese.
5. Repeat layers 2 more times.
6. Bake for 15 minutes and check for cheese to be hot and melty.
7. Serve with your favorite toppings such as lettuce, tomato, guacamole, hot sauce, etc.
****
Butterfinger Smooth Cheesecake – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Cheese Cake Ingredients:
2- (8 oz.) packages cream cheese – soft
1 Tbs. pure vanilla extract
2 eggs
8 oz. sour cream
1 cup Butterfinger candy crumbs
½ cup sugar
Graham Cracker Crust Ingredients:
1 Tbs. sugar
2 cups graham cracker crumbs
¼ cup Butterfinger candy crumbs - optional
5 Tbs. butter - melted
1 7” springform pan
Directions:
In a bowl, mix the graham cracker crumbs, Butterfinger candy crumbs, butter, and sugar until well mixed. (It will look a little dry, that’s ok.)
Pour the mixture into the springform pan. With a small bowl or “Pyrex” custard type cup, lightly press mixture into the pan to create the crust, going up the sides.
Place in the Ninja Foodi Grill.
Select Bake with a temperature of 300°F for 3 minutes. Remove when done.
To make the filler – Mix the soft cream cheese, sugar, sour cream, Butterfinger candy crumbs, and vanilla in a bowl. Add the eggs. (Do not over mix.) It should be smooth with no lumps. Carefully pour the cheesecake mix into the springform pan.
Select Bake with a temperature of 300°F to begin preheating. When ready place the springform pan directly on the ceramic pan without a rack. Cook for 50 minutes. After the 50 minutes of cook time, turn off the Ninja Foodi grill and leave the cheesecake inside with the lid closed for 10 minutes. After 10 minutes, open the lid and let it cool down inside an additional 10 minutes. After the last 10 minutes, take the cheesecake out and place on a wire cooking rack. When it seems cool enough, 20-30 minutes, refrigerate for 6-8 hours.
(This is all necessary to keep the cheesecake from cracking.)
After the 6-8 hours, and the cheesecake is cooled, carefully un-spring the pan to release the sides from the cheesecake.
To separate the bottom of the cheesecake from the springform pan bottom, simply take a long thin knife and slide it between the plate of the springform pan and the bottom of the cheesecake. Gently push at the base of the cheesecake onto a serving plate.
Cut slices and top as desired.
****
Buttermilk Fried Chicken*, By: Aurelia Dougan McCollom, July 29, 2019
Ingredients:
1 boneless skinless chicken breast
½ boneless chicken breast
1 drumstick
1 bone-in skin-on thigh
1-2 cups buttermilk
olive oil – to spritz
*
2 eggs
*
Dredging mixture:
¾ cup flour
¾ cup potato starch or cornstarch – potato starch was used in this recipe
¼ teaspoon granulated garlic
½ teaspoon salt
1 teaspoon ground black pepper
*
1 cup breadcrumbs
½ cup panko
¼ teaspoon granulated garlic
½ teaspoon salt
1 teaspoon black pepper
Directions:
1) Soak the chicken in buttermilk overnight, or at least 4 hours.
2) In the 1st bowl add the eggs. Whisk.
3) In the 2nd bowl add the flour mixture. Stir to mix.
4) In the 3rd bowl add the breadcrumb mixture. Stir to mix.
5) Dip the chicken in the flour and coat well on both sides.
6) Dip the chicken in the eggs and coat well on both sides.
7) Dip the chicken in the breadcrumbs and coat well. Pressing into the breadcrumbs on both sides.
8) Spritz with the olive oil on both sides.
9) Place the chicken breasts in the Air Crisp Basket. Do not let chicken touch.
10) Select Air Crisp with a temperature of 400°F and a time of 24 minutes. Turn after 12 minutes using a spatula so you don’t tear the breading. Check between 20-22 minutes for a digital temperature of 165°F. Remove to a wire rack to cool.
For bone-in, skin-on, select 400°F for 28 minutes, turning after 14 minutes. Check between 24-26 minutes for a digital temperature of 165°F. Remove to a wire rack to cool.
*For a spicy chicken:
Basic seasonings of your choice added to flour and potato starch. Several drops of FRANK'S ORIGINAL HOT SAUCE liquid added to egg dip, and 1-2 teaspoons of FRANK'S ORIGINAL SEASONINGS added to panko and breadcrumbs. *I didn't add nearly enough hot seasonings. Maybe if I inject the chicken with the liquid it would be hotter in taste.
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Butternut Squash Risotto*, By: Madeline DiDonato, November 5, 2019
Ingredients:
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1½ cups Italian short-grain rice (Arborio or Valencia rice)
3¾ cups Chicken or veg Stock or broth
1 teaspoon salt (optional)
2 Tbs. butter (optional)
10 oz. pureed butternut squash (I used a 10 oz. frozen cubed)
½ cup freshly grated Parmesan cheese
3 tablespoons minced fresh parsley
Freshly ground pepper
Directions:
Select Sear/Sauté to begin heating the oil in the Foodi pot. Add the onion and cook over High heat until just translucent. Add the garlic and cook about a minute. Add the rice and stir to thoroughly coat with oil. Stir in 3½ cups of the stock, then add salt.
Add the pressure cooking lid. Lock the lid in place and select Pressure Cook High with a time of 6 minutes using a Quick Release when done. Remove the lid carefully.
Give the risotto a vigorous stir. Stir in the butter, squash, Parmesan cheese, parsley, and season with pepper. More cheese may be added to taste.
Serve immediately.
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