FOODI CREATIONS - C
FOODI CREATIONS - C
FOODI RECIPES FROM MEMBERS & NINJA
SCROLL DOWN past index for directions. Directions follow the last alphabetical listing.
* Indicates PHOTOS in the Album
Cajun Boiled Peanuts, By: Michele Deinstadt, December 28, 2019
Candied Sweet Potatoes in the Foodi, By: Aurelia Dougan McCollom, – Betty Crocker Picture Cookbook, 1968
Caramel (Dulce de Leche)*, By: Andi Schuff, October 27, 2018
Caramel Popcorn - Lazy Man’s*, By: Debbie Sterner, June 21, 2019
Caribbean Jerk Chicken with Rice & Pineapple*, By: Andi Schuff, October 19, 2018
Carnitas Tacos
Cauliflower
Cauliflower with Szechuan Influence – Ninja Foodi Pressure Cooker/TenderCrisp*, By: Sidney Kan, January 15, 2021
Caulifredo*, By: Missy Perkins Shaffer, March 4, 2019
Cheddar Cornbread
Cheesesteak Sandwich – NINJA FOODI XL GRILL*, By: Aurelia Dougan McCollom, February 19, 2022
Cheesy Chicken Crunchadilla
Cheesy Jalapeno Cornbread*, By: Patti Cobbs, January 25, 2020
Cherry Pie with Streusel Topping – Foodi Grill*, By: Aurelia Dougan McCollom, November 20, 2019
Chicken Afritada*, By: Jessica Conol, May 31, 2020
Chicken & Dates “Tagine”*, By: Liz DeVigili, September 12, 2019
Chicken & Dumplings*, By: Adrienne Stinson, August 26, 2020
Chicken and Gnocchi Soup (Olive Garden Copycat) - Ninja Foodi with SmartLid*, By: Aurelia Dougan McCollom, January 19, 2022
Chicken & Noodles*, By: Shara Chilcoat, January 7, 2020
Chicken & Vegetables - Ninja Foodi Grill*, Patti Cobbs, January 24, 2020
Chicken Breast – Ninja Oven*, By: Brandi Tatarchuk, September 17, 2019
Chicken Breast with Mild Heat Sandwich – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, February 3, 2020
Chicken Broth - Ninja Foodi or Ninja Foodi with Smartlid*, By: Brandi Tatarchuk, February 19, 2022
Chicken Cordon Blue Pasta*, By: Michael Bielick, June 21, 2019
Chicken Drumsticks - Ninja Foodi XL Grill*, By: Katrina Edmond, January 5, 2021
Chicken Grillers with Baked Potato – Ninja Foodi Grill; Brussels Sprouts – Ninja Foodi Pressure Cooker/Tendercrisp*, By: Aurelia Dougan McCollom, February 20, 2020
Chicken Half- Foodi Grill*, By: David Marrione, October 30, 2019
Chicken in A Cream of Mushroom & Wine Sauce*, By: Alex Simpson, April 21, 2020
Chicken – (It’s Better Than Boston Market)*, By: Annelle Abed, January 1, 2021
Chicken Jerky – Your Pet Will Love You*, By: Aurelia Dougan McCollom, August 16, 2019
Chicken Kabobs - Ninja Foodi Grill*, By: Randall McGouirk, January 14, 2020
Chicken Leg Quarters*, By: Audrey Peters, June 3, 2019
Chicken – Ninja Foodi Grill*, By: Jessica Nusz, March 8, 2020
Chicken Parm with Penne & Broccolini
Chicken Parmesan with Bowtie Pasta* - Ninja Foodi Grill & Pressure Cooker, By: Aurelia Dougan McCollom, January 8, 2020
Chicken Pot Pie*, By: Missy Perkins Shaffer, March 8, 2019
Chicken Pot Pie
Chicken Pot Pie – Ninja XL Oven, By: Aurelia Dougan McCollom, October 29, 2021
Chicken Pot Pies – Frozen, Pre-Packaged*, By: MaryJo Powell, January 18, 2019
Chicken, Potato & Cheese Casserole – XL Grill or 5-in-1 Grill*, By: JoAnn Arden M Kilmer-Brown, January 11, 2022
Chicken Potato Chip Casserole – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Chicken, Rice & Squash - Ninja Foodi with Smartlid*, By: Beth Rowand Knight, January 11, 2022
Chicken Risotto, By: Madeline DiDonato, November 5, 2019
Chicken Spaghetti*, By: Aurelia Dougan McCollom, October 16, 2020
Chicken Tenders – Ninja Foodi Grill*, By: Brian Tollin, January 25, 2020
Chicken Tikka – Ninja Foodi Grill*, By: Imi Imi, January 2, 2021
Chicken Tinola (Chicken Papaya Soup)*, By: Jessica Conol, August 26, 2020
Chicken Tortilla Soup – A Combination of Recipes*, By: Aurelia Dougan McCollom, October 25, 2020 Mexican Chicken for Chicken Tortilla Soup*, By: Aurelia Dougan McCollom, October 25, 2020
Chicken (Whole), By: Rachael Kuffa, October 18, 2018
Chicken Wings*, By: MaryJo Powell, February 3, 2019
Chicken Wings (Boneless) - Sweet n Spicy – Ninja Foodi Grill*, By: Aurelia Dougan McCollom. September 29, 2020
Chicken Wings–Crispy, Ninja Foodi, Foodi Grill & XL Grill*, By: Aurelia Dougan McCollom, May 31, 2021
Chicken Wings – Foodi Oven*, By: Brandi Tatarchuk, November 15, 2019
Chicken Wings (Frank’s Hot Sauce) – Frozen*, By: Aurelia Dougan McCollom, October 17, 2019
Chicken Wings – Frozen, By: Ginger Hadley, February 3, 2019
Chicken Wings - Honey Barbecue (Air Fry or Air Crisp)*, By: Annelle Abed, March 2, 2021
Chicken Wings – Ninja Foodi XL Oven*, By: Aurelia Dougan McCollom, January 16, 2022
Chicken Wings – Regular & Hot Seasonings*, By: Aurelia Dougan McCollom, June 7, 2019
Chicken Wings - Sam’s Club Mesquite Precooked*, By: Kevin Ogawa, October 17, 2018
Chicken Wings - Sweet n Spicy – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, September 29, 2020
Chili*, By: Shirley Wylie, March 17, 2019
Chili Dip*, By: Aurelia Dougan McCollom, January 19, 2020
Chili Rubbed Chicken & Chimichurri
Chili with Beans*, By: Duane Arebgast, March 28, 2020
Chinese BBQ Pork with Ginger Coconut Sweet Potatoes
Chocolate Chip Skillet Cookie
Chocolate Creamy Cheesecake – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Chocolate Lava Cake – Ninja Foodi 5-in-1 Grill or Ninja Foodi Pressure Cooker/TenderCrisp*,By: JoAnn Arden M Kilmer-Brown, January 15, 2021
Chocolate Mocha Frosty – Ninja Foodi Hot/Cold Blender*, By: Aurelia Dougan McCollom, July 25, 2020
Choose Your Foodi Adventure with Steak, Cauliflower & Quinoa*, By: Missy Perkins Shaffer, March 15, 2019
Chorizo Chimichanga*, By: Steve Lopez, March 15, 2019
Cinnamon Brown Sugar Sweet Potatoes - Ninja Foodi Grill*, By: Randall McGouirk, February 18, 2020
Cinnamon Cranberry Orange Bread - Pull Apart*, By: Randall McGouirk, July 21, 2019
Cinnamon Rolls-Ninja Foodi Grill*, By: Randall McGouirk, January 7, 2020
Cleaning the Air Crisp Lid
Cleaning the Screen Guard on the Foodi Grill, the Grill Grate, & the Air Crisp Baskets
Coconut Cheesecake*, By: Randall McGouirk, January 19, 2020
Cod with Green Beans & Bacon*, By: DeeDee Howard-Lopes, March 4, 2019
Corn Dogs*, By: Aurelia Dougan McCollom, April 11, 2019
Corn Dogs – Frozen, By: Alison Wright, May 13, 2019
Corn on the Cob, By: Aurelia Dougan McCollom, September 1, 2020
Corn on the Cob with Tilapia, By: Eugene Mann, June 4, 2019
Cornbread-Jiffy*, By: Aurelia Dougan McCollom, April 24, 2019
Cornbread - Ninja Foodi Grill*, By: Jo Ann Arden M Kilmer-Brown, January 11, 2022
Cornbread-Jiffy - Ninja Foodi XL Oven*, By: Aurelia Dougan McCollom, January 20, 2022
Corned Beef*, By: Aurelia Dougan McCollom, March 17, 2020
Corned Beef with A Balsamic Glaze & Cabbage*, By: Donna Johnson, March 8, 2020
Cornish Game Hens – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, February 11, 2020
Cornish Hen*, By: Shirley Primavera, August 14, 2019
Cornish Hen*, By: Linda Bradley, June 7, 2019
Cornish Hen - Air Crisped*, By: Patti Cobbs, August 8, 2019
Crab Cakes, California Style - Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Crab Cakes, Maryland Style - Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Creamy Smooth Cheesecake – Ninja Foodi Grill*, By: Duane Arbegast, March 4, 2020
Creamy Tomato Soup with Grilled Cheese Croutons
Creamy Ziti*, By: Madeline DiDonato, November 28, 2019
Crescent Puffs*, By: Aurelia Dougan McCollom, March 31, 2019
Crispy Brussels Sprouts with Sriracha Mayo
Crispy Chicken Enchiladas – Ninja Foodi Grill*, By: Duane Arbegast, March 20, 2020
Crispy Chicken Thighs with Carrots & Rice Pilaf
Croutons – Ninja Dual Air Fryer*, By: Aurelia Dougan McCollom, January 11, 2022
Crunch Wraps*, By: Missy Perkins Shaffer, April 9, 2019
Crusty Bread – Ninja Foodi with Smartlid - Courtesy of Ninja Kitchen Recipes*, By: Grisell Martinez, January 11, 2022
Cuban Black Beans - Pressure Cooked*, Randall McGouirk, May 13, 2019
Cube Steak with Gravy*, By: Shirley Wylie, March 17, 2019
Cajun Boiled Peanuts, By: Michele Deinstadt, December 28, 2019
PRESSURE: High
TIME UNDER PRESSURE: 90 minutes
RELEASE: Natural Release
Ingredients:
2-3 pounds RAW peanuts in the shell
1/8 – ¼ cup sea salt
6 Tbs. Cajun seasoning (Can substitute Old Bay or Taco Seasoning)
3 Tbs. garlic powder
1 Tbs. crushed red pepper flakes
¼ cup Worcestershire sauce
Optional Ingredients:
Old Bay or Taco Seasoning for Cajun Seasoning
12 oz. diced jalapenos with juice
2 boxes chicken broth for half the water
3 Tbs. onion powder
3-5 dry chiles
splash apple cider vinegar
Directions:
1. Rinse raw peanuts and remove any stems and shells.
2. Combine the RAW peanuts in the shell, salt and Cajun Seasoning, garlic powder, red pepper flakes and Worcestershire sauce in the in the ceramic Foodi pot.
3. Add enough water to cover the peanuts, stir together.
2. Securely lock on the pressure cooker's lid.
Select Pressure Cook High with a time of 90 minutes, using a Natural Release, followed by a Quick Release.
3. Safely remove the lid, cool in liquid until warm and serve! They can also be eaten hot. Peel the shells off and enjoy!
Notes:
Though they are cooked in salt, boiled peanuts should be stored in their original juice and refrigerated. They should be eaten within 4 days for best texture. They get spicier as they age!
****
Candied Sweet Potatoes in the Foodi, By: Aurelia Dougan McCollom, – Betty Crocker Picture Cookbook, 1968
Ingredients:
2 medium to large sweet potatoes or yams (originally 6 or 1½ - 2 pounds)
1 cup water – for Foodi pot
Syrup:
1 cup packed brown sugar
¼ cup butter or margarine
¼ cup water
½ teaspoon salt
1 cup water for Foodi for steaming
(I fix the syrup in a Pyrex measuring cup and fix it in the microwave)
Directions:
Scrub potatoes; pierce all around to release steam. Add 1 cup water to the Foodi pot. Place the Red Sling in the pot and add the potatoes.
Select Pressure Cook High for 20-25 minutes using a Natural Release of 10-15 minutes. They were perfect! Carefully remove and cool until able you are able to handle to take slip the skins off. Cut into ½ inch slices. (I usually just cut the potatoes in half-length wise.) Add to an 8-inch baking pan and pour syrup over the potatoes.
Add water to the Foodi pot. Place the pan on the Red Sling or in this case I fixed both the sweet potatoes and green bean casserole together using my steamer pots. The potatoes in the bottom and green beans in the top, with the fitted lid, not the steamer lid. Next, select Steam for 12 minutes.
Now… because we really like marshmallows, we top ours the last 5 minutes with mini-marshmallows, (or big ones), but don’t go overboard because they will expand. You can Air Crisp with a temperature of 390°F for a few minutes to get that golden brown crispy, crunchy, yummy, sticky marshmallow! Or, if you have a kitchen torch, use it!
Feel free to increase the amounts. We usually have 18-20 people, but not everyone likes sweet potatoes, (just the marshmallows!)
Preferences: fully cooked with some chew – fully tender
6 inches: 15 – 20 mins
8 inches: 25 – 30 mins
10 inches: 35 – 40 mins
12 inches: 45 – 50 mins
Pressure Release Method: Natural Release (roughly 10 – 11 mins)
****
Caramel (Dulce de Leche)*, By: Andi Schuff, October 27, 2018
(courtesy of Jeffrey of Pressure Luck)
This was CRAZY EASY to make!!!
Ingredients:
1 can sweetened condensed milk (14 oz.)
1 tsp. vanilla extract
Directions:
1. Remove label and lid from can. (You could transfer milk to a mason jar if you prefer.)
2. Cover can (or jar) with foil.
3. Put can on rack in Ninja Foodi.
4. Pour enough water in pot to submerge can (or jar) halfway.
5. Cook on high pressure for 40 minutes.
6. Quick release.
7. Remove foil. Remove from pot. After allowing it to cool for a bit (maybe 20 minutes), add in vanilla extract.
8. Stir well for a few minutes so the consistency goes from a curdled/lumpy one to a nice, smooth, creamy one!
****
Caramel Popcorn - Lazy Man’s*, By: Debbie Sterner, June 21, 2019
Lazy man’s caramel popcorn. First, I do not have nor could I find a glass lid, so I bought a microwave splatter cover. It works fine and did not get too hot.
Ingredients:
2- 3 Tbs. coconut oil
1/3 cup Amish popcorn – or popcorn of choice
squeeze butter – to taste
salt – to taste
Hersey’s Caramel syrup
Directions:
Select Sear/Sauté. Preheat for 5 minutes and test. Add oil and 3 kernels to pop. Once popped add the remaining popcorn. When finished popping add the squeeze butter and salt. Stir. Add the Hersey’s Caramel syrup. Stir until all blended. Transfer to a bowl to cool. So yummy!!!
*Added comment by: Jennie Schafer - I bet the “Smucker’s Magic Shell” ice cream toppers would work great too. Dump your popcorn on a baking sheet and drizzle. I think I may try this.
keep from burning after the popcorn popped, did you turn off the Foodi. Mix in the remaining ingredients, then remove the pot from the heat.
Pour into your serving bowl. Enjoy!
****
Caribbean Jerk Chicken with Rice & Pineapple*, By: Andi Schuff, October 19, 2018
Ingredients:
1 cup white rice
1 cup chicken broth
Caribbean Jerk Chicken breasts – marinated
canned pineapple slices
Directions:
Add the white rice and chicken broth to the bottom of the Foodi cooking pot. Add the marinated chicken breasts to the Cook & Crisp Basket. Place the basket on top of the rice. Pressure cook on high pressure for 7 minutes. Do a quick release. Remove all of the food. Add the pineapple to the Cook & Crisp Basket to Air Crisp for 10 minutes @ 390°F.
****
Carnitas Tacos
Prep Time 15 minutes Cook Time 40 minutes Servings 12
Ingredients:
2 pounds uncooked boneless pork shoulder, cut in 1-inch cubes
6 cloves garlic, peeled, crushed
Juice and zest of ½ orange
1 teaspoon dried oregano (or 20 leaves fresh)
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 ½ teaspoons chili powder
1/2 large onion, peeled
½ cup chicken stock or vegetable stock
2 tablespoons agave nectar
1 tablespoon fresh cilantro or parsley, chopped
12 (6-inch) corn or flour tortillas, for serving
Toppings
Avocado, sliced
Red onion, thinly sliced
Hot sauce
Sour cream
Lime wedges
APPROX. PRESSURE BUILD: 7 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place pork, garlic, orange juice and zest, oregano, salt, pepper, and chili powder in pot. Stir to combine.
Place onion and stock in pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 20 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/SAUTE and set to MD:HI. Select START/STOP. Using silicone-tipped tongs, remove onion from pot and shred pork. Allow pork to simmer for 10 minutes, or until the liquid in pot is reduced, stirring occasionally.
Once liquid is reduced, stir agave nectar into the shredded pork. Close crisping lid. Select BROIL and set time to 8 minutes. Select START/STOP to begin.
When cooking is complete, stir in cilantro or parsley and add salt if needed. Place carnitas into tortillas and assemble with your favorite toppings.
****
Cauliflower
Ingredients:
1 head cauliflower
Directions: WHOLE HEAD
Directions:
Place 1 cup water and Cook & Crisp™ Basket in pot.
With a knife, cut an X into the head of cauliflower, slicing about halfway down. Place cauliflower into the basket.
Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 3 minutes. Select START/STOP to begin.
Directions: FLORETS
Place 1 cup water into the pot. Add the Air Crisp Basket with your florets.
Select the Steam setting with a time of 15 minutes, for a large head. (You may need a little long time. Check after 13 minutes.
When done, add your desired toppings.
Select Air Crisp with a temperature of 390°F for 10 minutes. Check at the 8-minute mark for crispness.
A suggested topping:
Ingredients:
½ cup grated Parmesan
4 Tbs. mayonnaise
2 Tbs. Dijon mustard
1 garlic clove – minced
cracked black pepper
Directions:
Mix well. Brush or pour over cauliflower before Air Crisping.
Roasted Cauliflower – Air Crisp Method Only
Ingredients:
1 cauliflower
olive oil
salt & pepper – to taste
Directions:
Break cauliflower into florets. Add olive oil, salt and pepper. Toss to coat well.
Select Air Crisp with a temperature of 390°F for 12-15 minutes. Crisp to desired browning and tenderness.
****
Cauliflower with Szechuan Influence – Ninja Foodi Pressure Cooker/TenderCrisp*, By: Sidney Kan, January 15, 2021
On my second tasting menu I baked a cauliflower with Szechuan influence and finished it off with parmesan cheese. Taste truly superb.
Ingredients:
1 whole cauliflower (wash and clean)
¼ teaspoon Szechuan spice powder
¼ teaspoon chili flakes
Pinch of salt
2 teaspoon of parmesan cheese
Parmesan cheese slices
Directions:
1. Place ½ cup of water in the Foodi pot. Place the cauliflower on the reversible rack in the low position. Place the pressure lid and secure, making sure the pressure valve is set to Seal.
Select Pressure Cook High with a time of 3 minutes, using a Quick Release. Open carefully.
2. Once done, add the Szechuan spice and chili flakes to the cauliflower, followed by the salt and parmesan cheese.
3. Close the Crisping lid.
Select Air Crisp with a temperature of 390°F for 20 minutes; (default setting.)
4. After 5 minutes top the cauliflower with slices of cheese and continue to air crisp.
6. Brown to your preferences.
7. Serve warm.
****
Caulifredo*, By: Missy Perkins Shaffer, March 4, 2019
I made this tonight. It’s pretty good, but I kept comparing it to real Alfredo sauce.
Ingredients:
8 cloves garlic, minced
1 cup cashews (I used roasted, but raw is preferred.)
3 cups chicken broth
24 oz. cauliflower florets
2 cups parmesan cheese
Salt and pepper
2 Tbs. olive oil
Directions:
Select Sauté on the Foodi. Preheat 3-5 minutes. Add olive oil and garlic. Sauté for 1 minute.
Turn off the Foodi. Add the cauliflower, cashews and chicken broth to pot.
Select Pressure Cook HI for 3 minutes. Do a Quick Release.
Remove from the pot. Add to a blender or food processor until smooth.
Stir in the cheese and pasta.
Enjoy!
*Note: It seems this could possibly be a soup as well.
****
Cheddar Cornbread
Prep Time 10 minutes Cook Time 20-25 minutes Servings 8
Ingredients:
1 ¼ cups all-purpose flour
¾ cup cornmeal
¼ cup sugar
2 teaspoons baking powder
2 teaspoons kosher salt
1 egg
1 cup whole milk
¼ cup canola oil
1 cup shredded cheddar cheese
Directions:
Place the Ninja® multi-purpose pan* (or an 8-inch baking pan) on the reversible rack, making sure rack is in the lower position. Place rack in pot. Close crisping lid. Preheat the unit and pan by selecting BROIL and setting the time to 10 minutes. Select START/STOP to begin.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Add egg, milk, and oil to the dry ingredients and whisk to combine. Add cheese and stir to incorporate.
Once unit and pan have preheated for 10 minutes, open lid and spray pan with cooking spray. Pour batter into pan.
Close crisping lid. Select BAKE/ROAST, set temperature to 350°F, and set time to 25 minutes. Select START/STOP to begin. Bake for at least 20 minutes, until corn bread is golden brown, and a wooden toothpick inserted in center comes out clean.
When cooking is complete, remove rack with pan from unit and let cool on a cooling rack for 5 minutes before serving. If desired, toast thick slices of corn bread in butter using the SEAR/SAUTÉ (MD:HI) setting.
****
Cheesesteak Sandwich – NINJA FOODI XL GRILL*, By: Aurelia Dougan McCollom, February 19, 2022
Ingredients:
1 package (12 oz.) Gary’s QuickSteak Beef – with seasoning packet
olive oil – for griddle
½ cup green peppers - julienne sliced
1 cup onion – white or yellow - julienne sliced
salt and pepper to taste
6 slices Provolone cheese – or cheese of choice
1 package Hawaiian Rolls – or 2 hoagie buns* (see bottom of recipe)
Directions:
Divide the rolls into 2- 6 roll sections. Slice in half for tops and bottoms. Butter the rolls. You will be using the griddle and griddle setting.
Select Griddle with a temperature of 400°F to begin preheating. When preheated, toast the rolls by sections. Close the lid to toast. Check after 30 seconds to 1 minute for your desired browning. Remove.
Add the olive oil, peppers and onions. Sauté until onions just begin to wilt and become translucent. Add salt and pepper. This will draw out moisture while cooking. Remove.
Add the beef. Brown. Break up meat to evenly cook. Sprinkle the seasonings and mix.
When done, return the peppers and onions. Mix.
Divide the mixture into 2 sections. Add cheese to melt. When melted, top with the top bun with the bottom bun facing up, on top of each section of meat. Close the lid and turn off the heat. Let the buns warm for about 2 minutes to soften. Remove the bottom bun to a platter. Using two spatulas, slide each section to the bottom bun. (It’s actually easier to move than it looks.)
Slice into 6 individual buns.
Serve.
*I did make these one other time using the hoagie buns; and using the same method, except the buns were not sliced through.
We actually preferred the Hawaiian Rolls.
****
Cheesy Chicken Crunchadilla
Prep Time 15 minutes Cook Time 8 minutes Servings 2
Ingredients:
1 flour tortilla (12 inches)
1 cup cooked chicken meat, shredded, divided
½ package (4 ounces) prepared cheese product, cut in ½ inch cubes, divided
1 Roma tomato, diced, divided
2 scallions, thinly sliced, divided
2 corn tostadas, divided
¼ cup shredded Mexican cheese blend
Directions:
Lay flour tortilla onto a clean surface. Place 1/2 cup shredded chicken onto center of tortilla. Sprinkle half of the cubed cheese evenly on top of shredded chicken, then sprinkle with half the tomatoes and half the scallions.
Place one tostada on top. Repeat step 1 with layers of remaining chicken, cubed cheese, tomatoes, and scallions. Top with second tostada and shredded cheese.
Gently fold flour tortilla over the layers in a concentric pattern, about 4 folds, until the crunchadilla is securely wrapped.
Using a broken piece of tostada or a torn piece of tortilla, cover the center opening of the crunchadilla so all contents remain secure during cooking.
Gently flip crunchadilla over, seam-side down, and coat the top with cooking spray.
Place crunchadilla in Cook & Crisp Basket. Select AIR CRISP, set temperature to 360°F, and set time to 8 minutes. Select START/STOP to begin.
When cooking is complete, crunchadilla is ready to serve.
A tip from the Ninja® Kitchen Team
If you can’t find tostadas at your grocery store, use layers of round tortilla chips instead. (Triangular chips could poke holes in the flour tortilla.)
****
Cheesy Jalapeno Cornbread*, By: Patti Cobbs, January 25, 2020
Ingredients:
1 (8 ½ ounce) box Jiffy cornbread mix
1 egg
¼ cup butter, melted (can eliminate)
1/3 cup milk (can use Skim)
2-3 tablespoons canned jalapeno peppers, diced and drained well
1 cup cheddar cheese, shredded - Reduce to ½ cup if adding creamed corn
½ can (4 oz) creamed corn (optional)
1/8 teaspoon salt (optional)
PAM or oil - to grease pan
Directions:
1. Combine cornbread mix, egg and butter in a mixing bowl.
2. Add remaining ingredients. Combine well. Mixture will be thick and lumpy.
3. Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish.
4. Bake at 375°F for 15-20 minutes or until cornbread is golden brown.
5. An alternate cooking method:
Select Air Crisp 350°F and use same cooking time.
****
Cherry Pie with Streusel Topping – Foodi Grill*, By: Aurelia Dougan McCollom, November 20, 2019
Since the Foodi Grill turns out a great cake, a pie can’t be that hard!
I found an old Pyrex pie dish. No handles, just completely round. From rim to rim, it measures 8 inches. It fits perfectly in the inner pan of the Foodi Grill.
Sam’s Club has a box of 6 Pillsbury Rolled Pie Crust on sale, and our grocery has Lucky Leaf fruit pie fillings on sale, so I figured I wouldn’t be losing a lot if it didn’t turn out.
It was Wonderful!
Ingredients:
Pillsbury refrigerated pie crust
canned pie filling of choice
Topping:
½ cup flour
¼ cup butter, softened
¼ cup brown sugar
Directions:
Add crust to pie plate. Crimp edges. Prick the crust with a fork to prevent puffing. (You are pre-baking the crust. The next pie I will try without pre-baking.)
Select Bake with a temperature of 400°F for 10 minutes, do not preheat the Grill. Place the pie on the “red sling.” Believe me, it is so much easier to remove. Tuck the handles down towards the side of the inner pan, (you are not placing the Air Crisp Pan,) just put it in and turn it on! Using tongs or if you have gloves, bring the handles up and lift out carefully, placing on a trivet to cool before filling.
When the crust is cool, add the fruit of choice.
Mix the topping with a fork until crumbly. Sprinkle over the top of the pie.
To bake:
Select Bake to begin preheating with a temperature of 400°F. with a time of 20 minutes. When ready, add the pie and bake until streusel is crisp, or internal temperature is 165°F or higher.
Tuck the handles down towards the side of the inner pan as you did when pre-baking the crust. Remove using the same directions and place on the trivet.
After 45-60 minutes, cut and enjoy!
****
Chicken Afritada*, By: Jessica Conol, May 31, 2020
Made in the Foodi Deluxe 8 qt.
I used no sodium chicken broth. I didn’t have a bell pepper so I used a jar of pimentos. I also added a can of garbanzo beans. The chicken was cut-up leg quarters.
Ingredients:
10-12 chicken drumsticks and thighs
2 Tbs. oil of choice
3 Tbs. minced garlic
1 onion, sliced
1- (6 oz.) can tomato paste
2 cups chicken broth (or water)
½ cup soy sauce
¼ cup fish sauce or 1-2 tbsp salt
2-4 dried bay leaves
3 cups carrots - I use baby carrots
1-2 potatoes, diced - similar size as carrots
½ bell pepper, slices or 1 small jar pimentos
¾ cup frozen peas
1- (15 oz.) can garbanzo beans
1-2 Tbs. cornstarch (mixed with cold water) - optional to thicken sauce
Directions:
Select Sear/Sauté High on your Foodi to begin preheating. Add your oil of choice and heat. Add the chicken to brown, turning occasionally. Your chicken does not need to be cooked through at this time. Add the garlic and onion to soften. Remove the chicken mixture from the pot.
While still using the Sauté function, add the chicken broth (or water) and deglaze the pot. (Deglazing the pot is when you add liquid to the pot and the "good bits" lift off the bottom when you stir.)
Add the soy sauce, fish sauce, bay leaves, and tomato paste. Mix well. Return the browned chicken mixture to the pot.
Place the pressure cooker lid on the Foodi and lock in position. Be sure the pressure valve is set to Seal.
Select Pressure Cook High with a time of 10 minutes, using a slow controlled Quick Release.
When the pressure has released, open carefully.
Add the carrots, potatoes, bell pepper, peas and garbanzo beans to the pot.
Return the pressure cooker lid and lock, making sure the pressure valve is set to Seal.
Select Pressure Cook High, for 1 minute, using a slow controlled Quick Release.
When the pressure has released, carefully remove the lid.
Season with more fish sauce or salt, if needed.
*Added comment, by: Aurelia Dougan McCollom – Because I have never heard of this recipe, I did a quick look-up. For it’s origin.
Chicken Afritada, also known as Apritadang Manok, is another classic tomato sauce-based dish adapted from Spanish cuisine. The origin of this delicious Filipino dish dates back during the colonial era (1521-1898) of Spain in the Philippines. ... You can use pork instead of chicken for Pork Afritada version.
It is served over white rice.
****
Chicken & Dates “Tagine”*, By: Liz DeVigili, September 12, 2019
For dinner I made a Moroccan dish called Chicken & Dates in Tagine. My daughter saw the recipe in the Costco Connect magazine and said please make this for me. So, I adapted to the Ninja Foodi. I also halved the recipe for two servings. It turned at really good. We served it with French bread. Here is how I made it. Servings: 2
Ingredients:
2 Tbs. olive oil
4 skin-on chicken thighs
pinch of salt
1 leek chopped or a large yellow onion, chopped
2 garlic gloves, chopped
½ tsp ground ginger
1 tsp turmeric
dash white pepper
½ Tbs. coriander
½ tsp cumin
½ cinnamon stick - 2 inches long
¾ cup chicken stock
1½ Tbs. honey
½ Tbs. cilantro
½ Tbs. chopped parsley
6 pitted dates - chopped in quarters
Directions:
1. Add oil to Foodi pot.
Select Sear/Sauté High. Preheat for 4 minutes. Sprinkle chicken with salt. Add the chicken to the pot. Sauté on each side for 3 minutes. Remove the chicken.
2. Add more oil if necessary. Add onion or leek. Sauté on high until translucent, about 5 minutes. Add garlic and sauté for 3 more minutes. Add all spices and cook for 3 minutes, constantly stirring.
3. Add chicken stock to the onion mixture and then the dates. Add the chicken with skin side up.
Select Pressure Cook High for 10 minutes using a 10-minute Natural
Release, followed by a Quick Release.
4. Select Bake/Roast with a temperature of 325°F. Bake for 15 minutes.
4. Remove chicken. Add honey and stir it in.
Select Sear/Sauté to thicken sauce.
5. Pour over chicken. Add chopped fresh herbs.
****
Chicken & Dumplings*, By: Adrienne Stinson, August 26, 2020
Ingredients:
3 chicken thighs (skin was on, or use skinless)
2 cups water
2 cartons (32 oz. each) chicken broth
2 cups of Bisquick
2/3 cup milk
Directions:
Place the chicken on the upper and lower trivet.
Add the water to the pot. Place the pressure cooker lid on the pot.
Select Pressure Cook High for 20 minutes using a Quick Release. Remove and set aside.
Add the chicken broth to the chicken drippings inside the Foodi pot.
Select Sear/Sauté High.
Skin and cut up the chicken pieces from the thighs. Add to the pot.
Place the pressure cooker lid, making sure the pressure valve is set to open. Follow the directions on the box for making made the dumplings using the Bisquick.
Once it starts boiling, add the dumplings. Place the pressure cooker lid, making sure valve is set to open. Check occasionally and test to be sure they are cooked through. Reduce the heat.
(I ended up making 2 sets of dumplings because hubby and the boys really liked it!)
****
Chicken and Gnocchi Soup (Olive Garden Copycat) - Ninja Foodi with SmartLid*, By: Aurelia Dougan McCollom, January 19, 2022
Slow Cook directions & Pressure Cook directions.
Ingredients:
4 tablespoons (½ stick) butter
1 tablespoon extra virgin olive oil
1 cup onion, finely diced
½ cup celery, finely diced
2 garlic cloves, minced
¼ cup all-purpose flour
1 quart half-and-half
2 (14-ounce) cans chicken broth – (I make my own broth)
salt – to taste
½ teaspoon dried thyme
½ teaspoon dried parsley flakes
¼ teaspoon ground nutmeg (optional)
1 cup finely shredded carrots – (I bought the pre-shredded carrots and used ½ package)
1 cup fresh spinach leaves, coarsely chopped – (I did not measure. I used a large handful and roughly chopped in large pieces)
2 cups diced cooked chicken breast (I used 2 cups of rotisserie chicken white and dark meat)
1 (16-18 ounce) package ready-to-use gnocchi
Directions:
Select Sear/Sauté medium, melt the butter and add the olive oil.
Add celery, carrots, and onion. Sauté until tender. Add the garlic. Add seasonings. Sauté 1 more minute.
Stir in flour. Allow flour to heat through.
Slowly add the chicken broth while stirring to prevent lumps.
Bring mixture to a boil.
Add the chicken.
Select Slow Cook Low with a time of 6 hours. (Default.) Cook for 4 hours.
Select Sear/Sauté level 3. (Medium.) Add the gnocchi, following the cooking directions on the package. (Mine was to boil for 3 minutes.)
Lower heat to medium-low. Add cream and stir to combine. Heat to steaming, but not boiling.
Test for seasoning. Stir in spinach. Allow spinach to wilt. Heat thoroughly.
Serve with breadsticks or Italian bread.
**Alternative Pressure Cooking directions**
Select Sear/Sauté medium, melt the butter and add the olive oil.
Add celery, carrots, and onion. Sauté until tender. Add the garlic. Add seasonings. Sauté 1 more minute.
Stir in flour. Allow flour to heat through.
Slowly add the chicken broth while stirring to prevent lumps.
Place the Pressure Cooker Lid. Set Vent to Seal.
Select Pressure Cook High for 2 minutes with a Quick Release.
Carefully remove lid.
Add the chicken.
Switch to Sear/Sauté Medium. When it comes to a slight boil, add the gnocchi, following the cooking directions on the package. (Mine was to boil for 3 minutes.)
Lower the heat to medium-low, (level 1-2). Add cream and stir to combine. Heat thoroughly, but do not boil.
Test for seasoning. Stir in spinach. Allow spinach to wilt. Heat thoroughly. (Soup will continue to thicken as it sits. You can add a little water if desired.)
Serve with breadsticks or Italian bread.
****
Chicken & Noodles*, By: Shara Chilcoat, January 7, 2020
Ingredients:
2 large frozen chicken breasts (boneless skinless)
5 cups of water
1 chicken bouillon
salt and pepper, to taste
poultry seasoning, to taste
2 cups dry egg noodles
24 oz. jar Alfredo sauce
frozen mixed vegetables, chopped onion & diced garlic - optional
Directions:
Add the water, chicken, bouillon, poultry seasoning, salt and pepper to the Foodi ceramic pot. Attach pressure cooker lid. Set valve to Seal.
Select Pressure Cook High for 25 minutes followed by a Quick Release. Remove the lid carefully away from you. Do not drain the broth.
Remove chicken. Shred then add back to the pot.
Add the noodles.
Select Pressure Cook High for 6 minutes followed by a Natural Release of 6 minutes, then a Quick Release. Set on pressure cook and high. Cook for 6 minutes. Remove the lid carefully away from you. Do not drain the broth.
Stir in the Alfredo sauce.
*Notes - Add frozen mixed vegetables, chopped onion & diced garlic when adding the noodles for a full chicken vegetable soup.
****
Chicken & Vegetables - Ninja Foodi Grill*, Patti Cobbs, January 24, 2020
Although I prepared this in the, I'm sure it could also be done in the Foodi.
Ingredients:
2 chicken thighs, bone-in
5-6 small Yukon Gold Potatoes, quartered
1 bunch Asparagus
Slap Yo Mamma or similar Cajun seasoning – to taste
*
For Asparagus & Potatoes:
1-1½ Tbs. olive oil
¼ tsp ground pepper
¼ tsp salt
1/4 Tsp dried Rosemary
¼ tsp thyme
Directions:
1. Season chicken with salt & pepper, along with a shake of Cajun seasoning.
2. In large bowl, toss potatoes with oil & seasonings.
3. Select Air Crisp with a temperature of 375°F for 25 minutes. (It is not necessary to preheat the grill.)
4. Add the chicken to the air crisp basket along with the potatoes.
5. While chicken & potatoes are cooking, toss the asparagus in the same bowl you used for the potatoes. Add oil & additional seasoning if necessary.
6. After the chicken has been cooking for 10 minutes, turn chicken over and toss potatoes. Let cook for another 10 minutes.
7. When 5 minutes are remaining, flip the chicken & toss potatoes again. Add the asparagus on top of chicken & potatoes.
8. Cook for the balance of 5 minutes.
****
Chicken Breast – Ninja Oven*, By: Brandi Tatarchuk, September 17, 2019
Ingredients:
2 whole chicken breasts – cut in half, (4 pieces)
1 bunch asparagus
pesto – to taste
minced garlic – to taste
lemon juice – to taste
Directions:
Slice the chicken breast long ways in half. Season with pesto and minced garlic.
Select Air Fry with a temperature of 380°F. When ready, place the chicken and asparagus for 14 minutes. Squeeze lemon juice on asparagus when done. Chicken was moist and asparagus was perfectly tender. Love this thing!
****
Chicken Breast with Mild Heat Sandwich – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, February 3, 2020
(for 2 sandwiches)
Ingredients:
1 chicken breast – cut lengthwise in half
dill pickle juice – to cover for brining
avocado oil – or oil of choice to spritz
Brioche bun – or bun of choice
* Flour Mixture – Adapt ALL Seasonings to your taste!
1 cup flour
1/8th cup Slap Yo Mama Cajun Seasoning
2 tsp. onion powder
2 tbs. garlic powder
½ tsp. ground cayenne red pepper
½ tsp. Frank’s Red Hot Seasoning Blend
¼ cup cornstarch or potato starch – potato starch was used in this recipe; I think it adheres better for a crispier coating
* Egg Mixture
1-2 eggs
Breading mixture:
½ cup unseasoned breadcrumbs
1 cup panko
½ cup flour
¼ cup parmesan cheese
½ tsp kosher salt
½ tsp garlic
½ tsp black pepper
1 tsp. Italian seasoning– (I actually used 1½ tsps.)
mix all these ingredients together in a container as suggested above
Directions:
Brine the chicken in the pickle juice at least 2 hours. (I do it overnight.)
Add the egg to a bowl and whisk.
Take a chicken breast and dip it in the flour mixture and cover both sides, patting in the flour.
Dip into the egg, coating both sides, well.
Dip into the panko, breadcrumb, flour mixture, patting both sides to cover.
Dip again back in the egg mixture; then back to the panko, breadcrumb, flour mixture, patting both sides to cover.
Place a cookie sheet or plate with a wire rack on top. Spritz the top with the oil. Let set while the Foodi Grill is preheating.
Insert the Air Crisp Basket.
Select Air Crisp with a temperature of 390°F to begin preheating. When ready, lightly spritz the bottom of the air crisp basket. Add the breasts spritzed side down. Spritz the top of the chicken.
Using the default setting of 20 minutes, begin crisping. After 10 minutes of crisping, check for browning. If to your liking, gently turn over. (I use 2 Spurtle spatulas. One under and one on top to flip so I didn’t tear the breading.) Take a temperature test. At this time, it should be about 155°F. Continue crisping until you get your desired browning. Temperature should be at least 165°F.
Total cook time was 15 minutes.
*Added comment – If you don’t want heat, just eliminate the Slap Yo Mama, cayenne, and Frank’s.
****
Chicken Broth - Ninja Foodi or Ninja Foodi with Smartlid*, By: Brandi Tatarchuk, February 19, 2022
Ingredients:
chicken bones
water to fill line
1-2 tablespoons apple cider vinegar
Directions:
Add your chicken bones. Add water to the Max-Fill line. Add the apple cider vinegar. Stir.
Close the lid.
Select Pressure Cook Hi with a time of 4 hours, using a Natural Release or using a Controlled Release. To do a Controlled Release, just toggle the vent release, slowly.
Vacuum seal when cool.
This recipe gives great flavor for soups, gumbo or chicken and dumplings.
****
Chicken Cordon Blue Pasta*, By: Michael Bielick, June 21, 2019
This can be cooked in the Foodi on Slow Cooker High or the Ninja on high.
Ingredients:
2 cups chicken broth (It's better than bullion brand was used in this recipe)
1 jar Alfredo sauce
1 Tbs. Dijon mustard
¼ tsp black pepper
1 lb. chicken breast cut into cubes
8 oz. penne pasta - uncooked
¾ cup chopped sliced ham
8 oz. shredded swiss cheese
1 Tbs. butter - melted
½ cup panko breadcrumbs
Directions:
Mix broth, mustard, Alfredo sauce, and pepper in your Foodi or Ninja multi-cooker. (Since the Foodi is non-stick, I didn't spray it with cooking spray). Stir in the chicken.
Select Slow Cook High for 1½ hours or until chicken is cooked through.
Stir in ham and pasta. Cover. Continue cooking for an additional 30 minutes, depending on the pasta you are using. Stir frequently. Because Rigatoni pasta was used in this recipe, an extra 30 minutes was required.
Stir in cheese until melted. Keep the pot covered for about 10 minutes so the sauce will thicken.
Toast bread crumbs in melted butter, sprinkle on top of pasta before serving.
****
Chicken Drumsticks - Ninja Foodi XL Grill*, By: Katrina Edmond, January 5, 2021
Ingredients:
Chicken drumsticks – enough for your family
Weber Smokey Brown Sugar Dry Rub – or rub of choice
canola oil to spritz chicken
Sweet Baby Rays BBQ Sauce – or sauce of choice
Directions:
1. Prep chicken by laying drums on a meat tray (or in a Ziplock bag.) Spray canola oil evenly on both sides of chicken (or in bag if using.)
2. Generously season chicken with dry rub (I used Weber smoky brown sugar.)
3. Select Grill to begin preheating.
4. Place chicken on the grill plate when prompted to add food. Halfway through grilling, you’ll be prompted to flip chicken.
*I brushed on just a small amount of Sweet Baby Ray’s barbecue sauce (optional.) After the flipping.
Check temp with built in thermometer, or your own.
ENJOY! We sure did!
****
Chicken Grillers with Baked Potato – Ninja Foodi Grill; Brussels Sprouts – Ninja Foodi Pressure Cooker/Tendercrisp*, By: Aurelia Dougan McCollom, February 20, 2020
Ingredients:
2 chicken griller’s – your choice of flavor (these were Southwestern & Texan)
2 baking potatoes – season and oil if desired
1 (16 oz.) bag frozen Brussels sprouts
1 cup water
scant amount of salt - optional
Directions:
Place the washed, pierced, and seasoned potatoes in the Foodi Grill Air Crisp Basket.
Select Bake with a temperature of 400°F for 40 minutes. (Depending on the size of the potato, for time. Tonight’s potatoes took 35 minutes.) When tender, remove and wrap in foil to keep warm. Remove the Air Crisp Basket.
*
Place the Ninja Foodi Grill Grate in the ceramic cooking pot of the Foodi Grill.
Select Grill High with the default temperature of 500°F. When ready place your chicken grillers on the grate. (If you have the Integrated Smart Probe Ninja Foodi Grill, insert into one of the grillers. Plug the temperature probe into the socket on the right of the unit. Set the temperature for 160°F. When the temperature is met, the unit will automatically turn off. Carry over cooking while resting will increase to 165°F. The safe temperature for chicken.)
If you have an iGrill thermometer or other brand with a wire, it works the same, but of course your unit will not turn off. The iGrill will alarm you when you reach within 5°F of being at your target temperature, either by a phone app or the unit itself.
These grillers were done in about 10 minutes. (Turning is optional. I did not.)
(Temperature test manually if you do not have a probe.)
Very moist and very good.
*
At the same time as starting your grillers, start the Brussels sprouts.
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.
(By the time the Brussels sprouts were done, the grillers were also done.)
Dinner was quick, flavorful and so easy to prepare.
****
Chicken Half- Foodi Grill*, By: David Marrione, October 30, 2019
Ingredients:
2 half chickens
Spices used: McCormick’s Rotisserie Chicken Spice Blend, Garlic, Lemon Pepper, and a bit of Caribbean Jerk Spice, just to give it a lil’ heat!
Directions:
Season as desired.
Place the Air Crisp Basket in the Ninja Grill.
Select Air Crisp with a temperature of 400°F to begin preheating. When ready place a half chicken. Cook for 20-25 minutes or your desired crispness with an internal temperature of 165-170°F and remove. Rest for 5-7 minutes before slicing.
Smells Absolutely AHH-Mazing!
****
Chicken in A Cream of Mushroom & Wine Sauce*, By: Alex Simpson, April 21, 2020
Ingredients:
2 frozen chicken thighs
1 can cream mushroom soup
1/3 cup liquer musket wine
1 tsp chicken stock powder
1 can water, (soup can)
Directions:
Mix the soup, water,wineand chicken powder to a bowl and mix.
Add the frozen chicken thighs to the Foodi pot.
Add the presssure cooker lid, making sure the pressure valve is set to seal.
Select Pressure Cook High for 20 minutes with a Quick Release.
To thicken, remove the chicken and add a corn starch slurry to the soup.
****
Chicken – (It’s Better Than Boston Market)*, By: Annelle Abed, January 1, 2021
My new favorite way to make chicken! My daughter said that it’s better than Boston Market, no offense lol! My way has extra steps, but they are worth it. I will be happy to share them with you.
First, I brine the chicken overnight.
Brine:
¾ cup of salt
1 tablespoon baking soda
1 lemon
2 tablespoons vinegar
enough water to cover the chicken
Place ingredients in the same order written.
Mix well, then place chicken in it, cover and refrigerate overnight
Second is the marinade:
Wash the chicken, then pat dry.
Combine all ingredients
Lemon juice
Olive oil
Plain yogurt
Salt
Pepper
Spices and seasonings as you like (I used every spice that makes sense to put on chicken in my pantry, I am an Arab and we love spices
I also added a picture of the spices
Mix ingredients well, and apply all over the chicken, inside and out.
Third is adding flavor inside the chicken: All seasonings to taste
Rosemary
Thyme
Bay leaves
Cardamom
Cloves
Garlic
Onion
Celery
4 tablespoons butter divided into separate pats – to be place on prepared chicken
Place inside the chicken and tie the legs together.
Cover the chicken and let marinade in the fridge until time to cook.
Cooking time:
Preheat the Ninja Foodi Pressure Cooker/TenderCrisp, or similar Foodi on Air Crisp with a temperature of 375°F.
Place chicken and add 2 Tbs. butter on top of each breast. Let it cook for 45 minutes flipping half-way and placing the remaining 2 Tbs. butter on the other side. Do and internal temperature test. After the 45 minutes of cooking time turn off the pot and let the chicken rest inside the pot for about 15 minutes.
It was amazing. I hope that this was easy to follow.
****
Chicken Jerky – Your Pet Will Love You – Ninja Foodi Grill & Foodi*, By: Aurelia Dougan McCollom, August 16, 2019
Ingredients:
1-4 chicken breasts
Directions:
For ease of slicing, place the chicken in the freezer for an hour or more.
Slice thin.
I suggest lightly spritzing the racks with avocado or olive oil to prevent sticking.
Arrange on the dehydrating racks, leaving a little space so the slices do not touch.
Grill:
Place the racks in the Ninja Foodi Grill.
Close the Air Crisp lid.
Select Dehydrate with a temperature of 150°F for 4½ hours.
Foodi:
Place the racks in the Ninja Foodi pot.
Close the Air Crisp lid.
Select Dehydrate with a temperature of 150°F for 5-6 hours. (Mine normally take 6 hours.)
Although jerky does not need refrigeration, I do keep mine refrigerated.
The jerky you buy from the stores has preservatives. This is pure chicken.
*I did say “Your Pet Will Love You”, but it’s good for you too!
Or, you can season it the same way as you season for the beef.
****
Chicken Kabobs - Ninja Foodi Grill*, By: Randall McGouirk, January 14, 2020
Ingredients:
2 large chicken breasts skinless – cut into chunks
2 tablespoons olive oil
2 medium yellow squash, chopped
2 large red onions, quartered
1 broccoli crown without stem, pulled apart
1 orange bell pepper
1 red bell pepper
1 pint cherry tomatoes
Everything But the Bagel Seasoning
You'll need the 6" Skewers from Amazon. I purchased those because they are stainless, and I can reuse them.
Directions:
Chop up all vegetables and chicken. Season Chicken with your choice of seasoning.
Place the Foodi Grill Plate in the grill. Select Grill Max. The temperature will be 510°F.
Coat the chicken in the olive oil and toss. String vegetables and chicken onto skewer, alternating between each chopped vegetable.
Once Foodi is heated, it will say ADD FOOD. Then add skewers onto Grill plate (about 6-8 will fit).
Cook for 4-8 minutes until chicken is done. NO need to flip them. Using the grill plate will heat under them. The chicken will be moist, and the veggies will have some crunch.
****
Chicken Leg Quarters*, By: Audrey Peters, June 3, 2019
Ingredients:
4 chicken leg quarters
chicken rub
barbeque sauce & Catalina dressing
Directions:
Add 1 cup of water to the pot. Add the chicken to the rack in the low position.
Select Pressure Cook HIGH for 12 minutes with a Natural Release. Remove from the pot.
These were finished on the “grill” for an additional 10 minutes of cooking, basting with 2 with barbeque sauce and 2 with Catalina dressing.
(Only reason we finished on the grill, we were already doing other meats on the grill, and the Foodi was needed to do corn on the cob).
****
Chicken – Ninja Foodi Grill*, By: Jessica Nusz, March 8, 2020
I’d love to see your recreations for this recipe!
Ingredients:
For marinade:
1 lb. chicken leg quarters
2 cups buttermilk
½ cup pickle juice
1 Tbs. onion powder
1 Tbs. garlic powder
1 tsp old bay seasoning
1/8 tsp ground sage
1/8 tsp ground thyme
½ tsp paprika
Flour mixture:
3 cups all-purpose flour
½ Tbs. salt
½ Tbs. ground black pepper
½ tsp ground mustard
½ tsp ground cumin
½ tsp dill
½ tsp Italian seasoning
1 tsp old bay seasoning
1 Tbs. black garlic powder
1/8 tsp cayenne pepper
1/8 tsp ground sage
1/8 tsp ground thyme
Directions:
Marinade your chicken in a gallon sized Ziploc bag or container big enough to let the chicken marinade. Add the buttermilk, pickle juice, and seasonings. Add the chicken and shake until the chicken is coated place into the fridge to let marinate over night.
Take the chicken out at least an hour before cooking so it’s room temperature before cooking.
Preheat the Ninja Foodi Grill on Air Crisp to 400 degrees.
Mix all the seasonings together for the flour and add to the flour and mix well (I set my flour mixture aside for at least an hour same amount of time before cooking the chicken to let the flavors get to know each other) Coat the chicken and shake off any access flour.
Add to the Air Crisp Basket and cook for 25-30 minutes or until internal temperature reaches 160°F. Carry over cooking will bring it to 165°F.
Serve with au gratin potatoes or your favorite side for fried chicken.
****
Chicken Parm with Penne & Broccolini
Prep Time 15 minutes Cook Time 22 minutes Servings 4
Ingredients:
1 pound uncooked penne pasta
4 cups water
4 teaspoons kosher salt, divided
4 uncooked chicken cutlets (4 ounces each)
2 eggs, beaten
1 cup all-purpose flour
1 cup seasoned bread crumbs
½ cup grated Parmesan cheese, plus more for garnish
1 jar (24 ounces) marinara sauce, ¼ cup reserved
2 tablespoons olive oil
1 bunch broccolini, cut in 1-inch pieces
1 cup mozzarella cheese
Fresh parsley, minced, for garnish
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place pasta, water, and 2 teaspoons salt into the pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 2 minutes. Select START/STOP to begin.
While pasta is cooking, place flour and remaining salt in a shallow bowl and stir to combine. Add eggs and 2 tablespoons water to another bowl, whisking to combine. Place bread crumbs and Parmesan cheese into a third bowl.
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.
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.
Pour marinara sauce over the cooked penne, reserving ¼ cup sauce. Add broccolini and stir to incorporate.
Place reversible rack inside pot over the pasta, making sure rack is in the higher position. Place the breaded chicken on the rack and brush with oil.
Close crisping lid. Select AIR CRISP, set temperature to 325°F, and set time to 15 minutes. Press START/STOP to begin.
****
Chicken Parmesan with Bowtie Pasta*, - Ninja Foodi Grill & Pressure Cooker, By: Aurelia Dougan McCollom, January 8, 2020
This is basically my “Buttermilk Fried Chicken” recipe from years ago. You know the one; where your mom or grandma put the chicken pieces in a paper bag and shook the flour! I have upgraded the directions! Now it’s “dredge in flour, dip in the egg, and dredge in breadcrumbs and panko.”
Ingredients:
2 boneless skinless chicken breast – sliced lengthwise in half
avocado oil or canola oil – to spritz (I used avocado oil)
24 oz. jar pasta sauce – your choice of brand
mozzarella cheese – (Kraft shredded was used)
¼ - ½ cup bowtie pasta
4 cups water – or enough water to cover the pasta
½ tsp. salt – for Foodi pot
*
dredging mixture:
¼-½ cup all-purpose flour
¼-½ cup cornstarch, or potato starch – (I prefer potato starch. It adheres better)
1 tsp kosher salt
1 tsp black pepper
1 tsp Italian seasoning – (I actually used 1½ tsps.)
½ tsp garlic
Combine all these ingredients and whisk together – (I put both the flour mixture and bread mixture in separate rectangular lock & lock containers and shook to mix. It’s perfect size for breading.)
*
egg mixture:
2 eggs - beaten
*
breading mixture:
½ cup unseasoned breadcrumbs
1 cup panko
¼ cup parmesan cheese
½ tsp kosher salt
½ tsp garlic
½ tsp black pepper
1 tsp. Italian seasoning– (I actually used 1½ tsps.)
mix all these ingredients together in a container as suggested above
Directions:
Place the Air Crisp pan in the Ninja Foodi Grill.
Select Air Crisp with a temperature of 390°F and begin preheating while preparing to bread the cutlets.
Take chicken cutlet and dredge in flour, then egg mixture, and then in breadcrumb mixture. Place on a plate. Continue with remaining chicken cutlets.
When cutlets are breaded, spritz the top of the chicken with avocado, or canola oil.
When prompted, spritz the heated pan with avocado oil and the add spritzed chicken face side down to the air crisp pan. Spritz the top. Since the breasts were a pretty good size, I could only fit 3 chicken cutlets comfortably, in order to turn.
The Air Crisp time will default to 20 minutes, you will not need this amount of time. Check after cooking for 6-8 minutes for crispness. Turn after your desired browning. Continue cooking for another 2 minutes. Temp probe for a temperature of 163-165°F. (These temped at 163°F. Carry over cooking will take them to 165°F and above.) The chicken crisped for about 16 minutes total.
Add a few spoonsful of sauce to cover the top. Top with mozzarella cheese. Check after a couple of minutes to see how the cheese is melting.
Pasta in the Foodi:
Directions:
At the same time you add your chicken cutlets, start the Foodi.
Add enough water to cover the pasta. Add the salt to the ceramic pot and stir. Add the pasta.
Place the pressure lid and seal.
Select Pressure Cook High for 4 minutes using a Quick Release. Carefully remove the lid away from you.
Strain the pasta. Add the remaining sauce to the Foodi pot. Return the pasta to the pot. Stir gently.
Select Sear/Sauté Medium to keep hot. Return the lid.
Your cutlets and pasta should be ready at the same time. If the cutlets are already done because of varying times for the release of pressure, just leave the lid down and power off the Foodi Grill.
The chicken was so tender and juicy. Very flavorful.
We had 2 cutlets and some pasta for another meal. A sure winner for another night. Lock & Lock to freeze, then pop out. Foodsaver for another meal!
Enjoy!
****
Chicken Pot Pie*, By: Missy Perkins Shaffer, March 8, 2019
Ingredients:
½ stick butter, salted
1 large carrot, diced
1 cup onion, diced
3 cloves garlic, minced
1 cup Yukon potatoes, diced
1 cup frozen peas
1½ pound uncooked boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup chicken broth
¼ cup flour
½ cup half and half
1 small handful fresh thyme leaves, minced
½ teaspoon ground thyme
Salt and pepper, to taste
1 store-bought Pie dough - set out at room temperature
Directions:
Preheat pot on sauté Med Hi for 5 minutes. Add butter and melt. Add carrots, onions and garlic and sauté until onions are soft. (3 minutes)
Add chicken and broth to the pot. Select Pressure Cook HI for 5 minutes. Quickly release the pressure.
Return pot to Med Hi sauté and add remaining ingredients, except pie crust, to the pot. Cook for another 3 minutes until the mixture starts to thicken.
Make a small hole in the center of the crust to release any heat from the mixture and broil for 10 minutes.
Let rest for 15 minutes before serving.
* I made a few adjustments from the Ninja Foodi cookbook that came with my Foodi.
****
Chicken Pot Pie
Prep Time 10 minutes Cook Time 24 minutes Servings 6
Ingredients
½ stick (1/4 cup) unsalted butter
½ large onion, peeled, diced
1 large carrot, peeled, diced
2 cloves garlic, peeled, minced
2 pounds uncooked boneless skinless chicken breasts, cut in 1-inch cubes
1 cup chicken broth
1 stalk celery, diced
½ cup frozen peas
1 ½ teaspoons fresh thyme, minced
1 tablespoon fresh Italian parsley, minced
2 teaspoons kosher salt
½ teaspoon black pepper
½ cup heavy cream
¼ cup all-purpose flour
1 store-bought Pie dough - set out at room temperature
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
After 5 minutes, add butter to pot. Once it melts, add onion, carrot, and garlic, and SAUTÉ until softened, about 3 minutes.
Add chicken and broth to the pot. 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, 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:HI. Select START/STOP to begin. Add remaining ingredients to pot, except pie crust. Stir until sauce thickens and bubbles, about 3 minutes.
Lay pie crust evenly on top of the filling mixture, folding over edges if necessary. Make a small cut in center of pie crust so that steam can escape during baking.
Close the crisping lid. Select BROIL and set time to 10 minutes. Select START/STOP to begin.
When cooking is complete, remove pot from unit and place on a heat-resistant surface. Let rest 10 to 15 minutes before serving.
A tip from the Ninja® Kitchen Team
If you don’t have all the vegetables listed, you can substitute similar vegetables that you have on hand, like potatoes, frozen peas and carrots, and corn.
****
Chicken Pot Pie – Ninja XL Oven, By: Aurelia Dougan McCollom, October 29, 2021
(This is a combination Paula Deen’s recipe and my recipe to make one. I’ve never added hard boiled eggs, but it was sure good with them!)
I highly recommend trying this recipe.
Ingredients:
2 cups chopped, cooked chicken breasts – (I used the thighs and breasts of a roasted chicken and cut into small pieces)
2 hard-boiled eggs, sliced into rounds
12 oz. bag frozen mixed vegetables
1 (10¾ ounce) can cream of chicken soup
1 cup chicken broth
salt and pepper (optional)
1½ cups instant biscuit mix – (Bisquick)*
1 cup milk
½ cup melted butter**
PAM or oil of choice to use in baking pan
Directions:
Preheat oven to 350°F. (I used the XL Oven. Rack level #2.)
In a greased 2-quart casserole. Make 2 layers. Divide the chicken, vegetables Top with 1 egg. Use remaining vegetables and top with 1 egg.
Mix the soup, chicken broth, and season with salt and pepper. Pour over-all.
Stir together the biscuit mix and milk and pour this over the casserole to make the crust. Be sure to go to the edge.
Drizzle butter over the top and spread to the edges.
Bake until the topping is golden brown, 45-60 minutes
*For the Bisquick, I added ½ cup at a time to the milk whisking until smooth on each addition.
**I felt the butter was a little much, so the next time I am using just a half stick of butter.
****
Chicken Pot Pies – Frozen, Pre-Packaged*, By: MaryJo Powell, January 18, 2019
Ingredients:
2 chicken pot pies
Directions:
Place the rack in the lower position. Place your 2 pot pies on the rack. Select the Bake setting. Different brands of pies, have different baking directions. This brand had them baking in your oven @ 350°F for 35-45 minutes. I reduced the temperature by 25°F. They were baked @ 325°F for about 40 minutes.
It was nice to be able to check on them by raising the lid. The crust had a nice golden brown in the Foodi.
****
Chicken, Potato & Cheese Casserole – XL Grill or 5-in-1 Grill*, By: JoAnn Arden M Kilmer-Brown, January 11, 2022
A quiche style meal.
Ingredients:
2-3 potatoes, sliced
avocado oil to spritz
salt & pepper to taste
10 oz. canned chicken, cut up – or 10-12 oz. cooked chicken, (If using fresh, uncooked, - cook longer)
1 onion, diced
½ teaspoon Italian seasoning
½teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
2-3 slices bacon, cooked and chopped
3 eggs, beaten
½ cup mozzarella cheese or to taste (or cheese of your choice)
3 tablespoons heavy cream
pinch of salt
Directions:
Slice the potatoes. Spritz with oil. Season with salt & pepper.
Select Griddle with a temperatue of 375°F. Add the potatoes to brown. Remove.
Place in the bottom of a greased pan or casserole oven safe dish. (I used an 8x8 disposable tin pan.)
Spritz the onions with a bit of oil. Sauté the onions using the Griddle setting. When soft, add the chicken to brown a little and give more flavor. (Optional.)
When done, mix the chicken and onions.
Add the Italian seasoning, paprika, salt, and pepper. Mix well with the chicken and onions. Place a layer on top of the potatoes.
Add a layer of chopped bacon to the top of the chicken layer.
In a bowl...
Mix the eggs, mozzarella cheese, heavy cream, and salt. Pour evenly on top casserole.
Select Bake with a temperature of 325°F. Cook until hot, bubbly and cheese sauce is set, Mine took about 10 miutes.
Notes:
This recipe is for a small pan for only two people. If you need a bigger amount you can put in the bottom pan to cook. (If yours has a bottom pan, the one I used this time didn’t, I used the 7-1 grill and griddle. I normally use my 5-1 for this,) or any pan that fits your Ninja.
You can also add cooked bacon bits, sliced tomatoes, french fried onions on top or sautéed mushrooms, green or red peppers in casserole. You can add any type vegetables or use any type meat you prefer, ham, sausage, kielbasa, hamburger, left over pork or beef roast.
Clean out the refrigerator and make your own dish!
I used avocado oil to sauté, but use oil of your choice.
Enjoy!
****
Chicken Potato Chip Casserole – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Ingredients:
1 chicken breast, cooked and chopped
1 (10 oz.) can cream of chicken soup
1 cup frozen mixed vegetables
1 cup celery, diced
1 cup mushrooms, diced
1 cup broccoli, diced
½ cup onion - optional
½ cup parmesan cheese
salt & pepper – to taste
1 Tbs. butter – to grease your cooking bowl or pan
1 cup potato chips – any flavor
Directions:
To your Ninja Foodi Pressure Crisp/Tendercrisp pot, add the chicken.
Select Sear/Sauté High to brown. When done, remove. Chop. Add the cooked and chopped chicken to a bowl. Salt and pepper to taste.
In a second bowl, add the diced vegetables and frozen vegetables. Mix in the soup. Stir the chicken with the soup mixture.
Pour into a baking dish or pan suitable for the Ninja Foodi Grill.
Select Bake with a temperature of 350°F to begin preheating. When ready place your baking dish directly on the ceramic pan to bake. Set the time for 40 minutes. After 20 minutes of baking time, sprinkle the parmesan cheese over the top to cover. After 10 minutes of cooking time, cover the top with the crushed potato chips. If after the finished time, the chips are not crisp enough, switch to Air Crisp with a temperature of 390°F for 5 minutes, or until your desired crispness.
****
Chicken, Rice & Squash - Ninja Foodi with Smartlid*, By: Beth Rowand Knight, January 11, 2022
Model OL 601
Ingredients:
3 chicken leg quarters
Uncle Ben’s Wild Rice
butternut squash, frozen
Directions:
I used the recipe on the Uncle Ben’s Rice box and placed it in the base of the pot. I added an extra half cup of water just to be safe. Then, I used lower level of the deluxe rack to place the chicken. Spritz with a little oil. Place the frozen butternut squash chunks in foil. Wrap. Add to the top rack.
Select Steam Crisp with a temperature of 390°F for 15 minutes. Remove the squash. Keep warm. Check the temperature of the chicken leg quarters. When the safe temperature of 165°F is reached, remove. If more time is needed, use 5 more minute increments. Stir rice and remove.
It was all delicious.
****
Chicken Risotto, By: Madeline DiDonato, November 5, 2019
Ingredients:
2 tablespoons olive oil
1.5 lbs. boneless breasts, cut into 1" pieces (I used 2½)
1 onion, finely chopped
2 garlic cloves, finely chopped
1½ cups arborio rice
3¾ cups chicken broth
¾ cup grated parmesan, plus extra to serve
2 Tbs. butter, diced
1½ cups baby spinach (I used 3 handfuls)
Salt to taste
Directions:
Select Sear/Sauté High on the Foodi. Add 1 Tbs. of oil and begin heating. Brown the chicken. Do not crowd; possibly browning in 2 batches. Remove.
Heat the remaining oil using Medium heat. Sauté onion, stirring, for 5 minutes or until tender. Stir in garlic and cook for 30 seconds or until fragrant. Stir in rice until opaque. Return the chicken to the pot. Add the broth. Stir to combine. Secure the pressure cooker lid.
Select Pressure Cook High for 6 minutes using a Quick Release when done.
Remove the lid carefully. Stir in butter, parmesan, spinach, and salt to taste. Let stand for 5 minutes, covered, for spinach to wilt & rice to absorb remaining liquid. Serve with extra cheese.
****
Chicken Spaghetti*, By: Aurelia Dougan McCollom, October 16, 2020
Ingredients:
2 lbs. chicken breasts, thighs, or combine the two, cubed
2 Tbs. vegetable oil
1-14 oz. can chicken broth
1 bell pepper green or combination, chopped
1 onion, chopped
1 tsp. Worcestershire sauce
1 tsp. garlic powder
Salt and pepper to taste
2 (10.5 oz.) cans cream of chicken soup
1 can Ro-Tel tomatoes, (with green chilies) (do not drain)
1 can sliced mushrooms (do not drain) - optional
1 package spaghetti, (16 ounces) (broken into small pieces)
8 oz. Velveeta cubed, (Mexican or regular)
1- 8 ounces package shredded Mexi-blend cheddar cheese
Croutons, crushed for topping or French’s Onion Rings
Directions:
Select Sear/Sauté High to begin preheating the pot. Add oil and brown chicken. When almost done, add green pepper and onion and cook until soft. Add soups, chicken broth, seasonings, Worcestershire, Ro-Tel, cheeses, and mushrooms, mix well. (I also use about ½ can of water mixed between the soup cans just to get the remaining of the soup out of the cans.) Reduce the heat to Medium. Add the broken spaghetti to the pot and mix well. Place the pressure lid (set to vent), or a glass lid on the Foodi pot. Cook for about 25 minutes, stirring frequently so the spaghetti does not stick. When the spaghetti is al dente, sprinkle the chopped croutons on top.
Place the Air Crisp lid. Use the default temperature of 390°F to brown the topping. It was perfect!
Serves 6 or more.
If you really want to change things up a bit. Get one of the rotisserie chickens, pull it off the bone and it breaks into pieces. Use it in place of the chicken breasts and thighs. Really good flavor! If you do use the rotisserie chicken, the oil is not needed since you don’t need to brown the chicken. You can add the onions and green peppers to the sauce, and they will cook.
You can also use Heart Healthy Soups and light cheeses to make this more heart and cholesterol friendly dinner.
If you don’t want the Ro-Tel, use a 15 oz. can chopped tomatoes in its place. To give it some spice, try Cajun spices.
*****Instead of using the 8 ounces of the Mexi-blend cheese, try a can of Campbell’s Fiesta Nacho Cheese Soup***** Wow! Really, really good!!!
****
Chicken Tenders – Ninja Foodi Grill*, By: Brian Tollin, January 25, 2020
Ingredients:
chicken breast cut into tenders or pre-cut chicken tenders
olive oil – to spritz
paprika – lightly sprinkled
rotisserie chicken spice – to taste
Directions:
Preheat the Foodi Grill on High.
While preheating, season and spritz the tenders.
When the grill is ready, add the tenders. Grill for 10 minutes, turning occasionally.
Temperature test for 165°F doneness.
Very moist and delicious!
****
Chicken Tikka – Ninja Foodi Grill*, By: Imi Imi, January 2, 2021
Ingredients:
4 chicken legs
2 Tbs. lemon juice
1 heaping Tbs. garlic/ginger paste
¼ tsp. red chili powder or to taste
½ tsp. garam masala
1 tsp. orange color
3 Tbs. yogurt
Directions:
Mix all together. Add to chicken. Marinate well. Place in the refrigerator for an hour; more if possible.
Preheat the Grill Grate using the temperature of 500°F. When hot, add the chicken. Grill for 20-25 minutes depending on the size of legs, turning after 10-12 minutes.
Mine were small ones so 20 minutes was enough cooking time.
Enjoy!
****
Chicken Tinola (Chicken Papaya Soup)*, By: Jessica Conol, August 26, 2020
Ingredients:
4 ½ lbs. chicken thighs
1 (48 oz.) chicken broth, reduced sodium was used
1 cup water
minced garlic, (jarred garlic was used; so I just put a big heaping teaspoon)
ginger, peeled and julienned, I used a lot
2 bay leaves
2 teaspoons fish sauce, or to taste
soy sauce, to taste
garlic salt, to taste
Marunggay leaves, Pak Choy, Bok Choy, or spinach (I normally use Marunggay leaves but I couldn’t find so I used Pak Choy; about two bunches)
1 large green papaya or three small green papaya (peeled, seeded and cubed)
Directions:
Add the chicken to the Foodi pot. Add the broth, water, garlic, ginger, soy sauce, bay leaves, fish sauce, and garlic salt.
Place the pressure lid making using the valve is set to close.
Select Pressure Cook High for 12 minutes, using a Quick Release.
Remove the lid.
Taste the soup and add more fish sauce, soy sauce, garlic salt or ginger. Add cubed papaya.
Return the pressure cooker lid, making sure the valve is set to close.
Select Pressure Cook High for 3 minutes, using a Quick Release.
Remove the lid.
Select Sear/Sauté if needed to soften the papaya. Turn off the Foodi. Add the Pak Choy. Place the lid. Let the heat cook the Pak Choy.
The 8 qt Ninja Foodi Deluxe was used in this recipe.
****
Chicken Tortilla Soup – A Combination of Recipes*, By: Aurelia Dougan McCollom, October 25, 2020
This recipe was made in the 6.5 quart Foodi Pressure Cooker/TenderCrisp.
Ingredients:
2 boneless, skinless chicken breasts, & 3 bone in/skin on drumsticks – Recipe for seasoning chicken below
2 teaspoons minced garlic
1 medium onion, finely chopped
32 ounces chicken broth – measure broth from cooked chicken
1 can Ro*Tel
1 tsp. red pepper flakes
2 Tbs. chili powder
2 Tbs. taco seasonings
4 oz. can green chile pepper, chopped
1 can (14½ ounces) diced tomatoes, undrained
1 can (10 ounces) enchilada sauce
1- 15-ounce can black beans, rinsed &drained
1- 15-ounce can kidney beans, rinsed & drained
1- 15-ounce can whole kernel corn, with liquid – or 10 oz. frozen
2 teaspoon ground cumin
1- 16 oz. bag tortilla chips - garnish
Mexi-Blend shredded cheese or a combination of Monterey Jack and sharp cheddar, grated - garnish
½ cup sour cream - garnish
Directions:
Place the chicken and seasonings for the chicken (recipe below) in the Foodi Pressure Cooker/TenderCrisp or Deluxe cooker pot. Stir. Be sure water covers the chicken. Stir to incorporate.
Place the pressure cooker lid, making sure the pressure valve is set to seal. Select Pressure Cook High for 30 minutes with a Natural Release of 20 minutes, followed by a Quick Release. Carefully remove the lid. Remove the pot from the base.
Using tongs, remove the chicken to a plate or bowl. Remove the meat from the drumsticks. Discard the skins and bones. Using two forks, shred all of the chicken. If desired, strain the broth.
Add the meat, broth, and the ingredients from the “Chicken Tortilla Soup” recipe to the pot, except the chips, sour cream and cheeses. Return the pot to the base.
Place the pressure cooker lid.
Select Pressure Cook High for 6 minutes, with a Quick Release. Carefully remove the lid.
The Foodi Pressure Cooker/TenderCrisp or Deluxe, will automatically go to keep warm.
When you are ready to eat, crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.
*Use any chicken pieces as desired. The weight of the pieces used was just over 1½ lbs.
**If your broth measures more than 32 ounces after the chicken is done, I suggest not adding the excess to the pot. With the ingredients listed, you have about an inch of free space before the MAX Line has been exceeded. If less, add more water.
Yield: 8-12 servings
****
Mexican Chicken for Chicken Tortilla Soup*, By: Aurelia Dougan McCollom, October 25, 2020
(This recipe makes a great taco, enchilada, or quesadillas filling. Just strain the broth and do not use. You can also use the broth for other soups.)
Ingredients:
2 boneless, skinless chicken breasts, & 3 bone in/skin on drumsticks
water to cover chicken
1 Tbs. chili powder
½ tsp. Ancho chili powder
1 tsp. sea salt - fine grind
2 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
Directions:
Place all of the ingredients in the Foodi Pressure Cooker/TenderCrisp or Deluxe cooker pot. Stir. Be sure water covers the chicken.
Place the pressure cooker lid, making sure the pressure valve is set to seal. Select Pressure Cook High for 30 minutes with a Natural Release of 20 minutes, followed by a Quick Release. Carefully remove the lid. Remove the pot from the base.
Using tongs, remove the chicken to a plate or bowl. Remove the meat from the drumstick. Discard the skins and bones. Using to forks, shred all of the chicken. If desired, strain the broth.
Add the meat, broth, and the ingredients from the “Chicken Tortilla Soup” recipe to the pot, except the chips, sour cream and cheeses.
*Use any chicken pieces as desired. The weight of the pieces used was just over 1½ lbs.
****
Chicken (Whole), By: Rachael Kuffa, October 18, 2018
Do a whole chicken!!! Pressure cook it for 25 minutes and then air fry for 4 minutes to make the skin crisp up.
****
Chicken Wings*, By: MaryJo Powell, February 3, 2019
Ingredients:
18-24 fresh wings
flour, cornstarch, onion powder, garlic powder, salt and pepper – amount needed for coating and seasonings to taste -suggested amount (3 Tbs. cornstarch, ½ - ¾ cup flour, ½ tsp garlic powder and the same onion powder and just some salt and pepper; not a lot)
canola oil – misting
honey garlic sauce – for tossing
Directions:
Preheat Foodi and crisp pot. Select the Air Crips setting of 390°F for 5 minutes. While preheating, dredge wings in seasoned flour mixture.
I made 2 layers in the basket. After dredging, lightly spritz oil on one layer of the wings, then top with the other layer spritzing it also.
Air Crisp for 20 minutes, turning once after 10 minutes. Take out the basket and give a good shake. Return the basket and cook for another 20 minutes, tossing after 10 minutes.
Remove from pot and add to a bowl to toss. Add your sauce of choice and coat well. Return to the basket after coating. Select Broil for 5 minutes, tossing after cooking for 2.5 minutes.
They were very crispy and a definite winner!
*Added comment - if I was doing them naked I would have sprayed those specific ones again before the second cooking.
**Added comments – By: Dolly Schwartz - I just read a recipe for crispy wings where you add baking powder to the dredge.
By: Jean Simmons - or cornstarch.
****
Chicken Wings (Boneless) - Sweet n Spicy – Ninja Foodi Grill*, By: Aurelia Dougan McCollom. September 29, 2020
I chose the Foodi Grill, Air Crisp basket.
Ingredients:
2 boneless/skinless chicken breasts
Sweet n Spicy Rub
Sweet Baby Ray's Sauce
Avocado Oil, spritz
Directions:
Cut the breasts into 1-inch chunks or a little larger. Add to a bowl. Pour in some rub and toss. Preheat the basket using the default temp of 390°F. When heated, spritz the basket with Avocado oil. Add the chicken. Do not over-crowd. You have the option to turn if you like. Spritz with the oil. Turn after 8 minutes, or desired browning, if you choose. Do a temperature check. If 168°F or higher remove. Add to a bowl and sauce. Mix well. (If lower, cook for 2 minutes and check). Return to the basket. Cook to glaze, about 1-2 minutes.
So good!
Sweet & Spicy Rub
Ingredients:
½ cup Brown Sugar
2 Tbs. Chipotle powder - or to taste
2 Tbs. Chili Powder
2 Tbs. Salt
2 Tbs. Onion Powder
1 Tbs. Garlic Powder
1 Tbs. Cumin
1 Tbs. Granulated Sugar
1 Tbs. Black Pepper
1 tsp Cayenne Pepper
Directions:
Mix together. Store in an air-tight container.
****
Chicken Wings–Crispy, Ninja Foodi, Foodi Grill & XL Grill*, By: Aurelia Dougan McCollom, May 31, 2021
Ingredients:
12-16 wings – or more
corn starch (if you use Aluminum Free, you will avoid the aluminum taste that is in some cornstarch brands)
seasonings of choice
sea salt
oil to spritz
Directions:
Pat dry your room temperature wings. Season with salt and dust with cornstarch. Sprinkle on your favorite seasonings. Lightly toss in a bowl or ZipLock bag. Place on a wire rack. Spritz with oil. While resting, preheat your Ninja Foodi Grill, XL Grill or Foodi.
Select Air Crisp with a temperature of 390°F with a time of 20 minutes. Spritz the basket with oil. When “ADD FOOD” flashes, add the wings. Check crispness after 10 minutes and turn if desired. Turning is optional.
****
Chicken Wings – Foodi Oven*, By: Brandi Tatarchuk, November 15, 2019
Ingredients:
12-15 or more fresh or thawed chicken wings and drumettes
marinate with seasonings of choice
buffalo sauce or sauce of choice
Directions:
Select Air Crisp 400°F for 15 minutes on Air Crisp 400°F 15 minutes, then turned over for another 15 minutes. Toss with buffalo sauce and enjoy.
****
Chicken Wings (Frank’s Hot Sauce) – Frozen*, By: Aurelia Dougan McCollom, October 17, 2019
Ingredients:
½ cup water
½ cup hot pepper sauce (Frank’s Hot Sauce)
2 pounds (16-18) frozen chicken wings, drums and flats separated
avocado oil for spritzing – or oil of choice
2 Tbs. envelope ranch salad dressing mix
½ teaspoon paprika
Buffalo Wind Wings Garlic Parmesan Sauce – or sauce of choice
Directions:
Pour water and pepper sauce into the pot. Place wings into the Air Crisp Basket and place basket in the pot.
Select Pressure Cook High. Set time to 5 minutes using a Quick Release.
Line a plate with doubled paper towels. Pour the wings onto the plate. Pat wings dry.
Mix the dressing and paprika together. Toss the wings. Place the wings in the basket and spritz with oil. Flip and spritz the opposite side.
Close the crisping lid.
Select Air Crisp with a temperature of 390°F, for 15 minutes.
After 7 minutes, open the lid, then lift basket and shake wings or toss them with silicone-tipped tongs. (I used my Joseph/Joseph ladle). Lower basket back into pot and close lid to resume cooking.
While the wings are cooking, pour some Buffalo Wild Wing sauce into a bowl. When cooking is complete, transfer wings to the bowl with Buffalo sauce and toss to coat.
I coated only half and left the others just crispy.
They were so good.
****
Chicken Wings – Frozen, By: Ginger Hadley, February 3, 2019
3 lbs. frozen wings
Wing sauce
Directions:
Add ½ cup water to the Foodi pot. Select Pressure Cook, HI for 10 minutes. Use Quick Release. Remove any excess water remaining. Select Air Crisp 390°F for 20 minutes. Remove and toss in wing sauce. They were very tender but not crispy. I suggest using less than 3 lbs. at a time.
****
Chicken Wings - Honey Barbecue (Air Fry or Air Crisp)*, By: Annelle Abed, March 2, 2021
Ingredients:
28 wings
olive oil to spritz
barbecue sauce of choice
flour, cornstarch, salt, pepper and spices of your choice -
Ingredients and Directions for brine and cooking: (amounts determined by cook)
Salt, baking soda, lemon juice, vinegar and water. Brine from the morning till it was time to cook. Wash and pat dry wings until dry. Toss with flour, a little bit of cornstarch, salt and pepper and spices of your liking. The skewer stand was used so it would cook all in one batch. You can also use the double rack or the basket. 28 wings were used, but the skewer stand holds 30 wings at once! Place 2 wings on 1 skewer. Spray wings with olive oil. Air crisp setting at 400°F for 20 minutes. If you’re using the double rack or the basket, flip half-way. When time is up, brush the wings with a barbecue honey sauce and air crisped for another 2 minutes. They were wonderful!
You can use any sauce you want, or you can just enjoy them without any sauce. Whatever you like.
Happy cooking!
****
Chicken Wings – Ninja Foodi XL Oven*, By: Aurelia Dougan McCollom, January 16, 2022
If you don’t want to use flour, just use these ingredients to toss the wings instead of the flour mixture.
For REALLY CRISPY chicken wings all you need to do is add baking powder and cornstarch to your seasonings.
Add 1 teaspoon of baking powder, 1 teaspoon of cornstarch, and 1 teaspoon of seasoning salt for each pound of chicken wings to make them crispy. (THAT IS ALL!)
Today’s Wings:
Ingredients:
12-15 or more fresh or thawed chicken wings and drumettes
* Flour Mixture – Adapt ALL Seasonings to your taste!
1 cup flour
2 Tbs. Slap Yo Mama Cajun Seasoning
2 tsp. onion powder
2 tbs. garlic powder
½ tsp. ground cayenne red pepper
½ tsp. Frank’s Red Hot Seasoning Blend
¼ cup cornstarch or potato starch – potato starch was used in this recipe; I think it adheres better for a crispier coating
avocado oil – to spritz
Directions:
I did not dip in egg this time. Just patted dry the wings. Toss the wings in the flour mixture. Shake off excess. Spritz both sides with avocado oil. Arrange on the oven Air Crisp Basket.
Select Air Crisp to preheat with a temperature of 400°F for 20 minutes. Add the wings to level 3. Place the Roast Tray under the basket. Turn after 10 minutes or when crispy to your liking. If you wish to add bbq sauce, cook for 7 minutes after the turn. Add to a bowl or bag and toss to coat with sauce and continue cooking for the additional 3 minutes, or until crispness is to your liking. (For meatier wings you will need to increase the time.)
****
Chicken Wings – Regular & Hot Seasonings*, By: Aurelia Dougan McCollom, June 7, 2019
Ingredients:
12-24 fresh chicken wings
1 cup Kentucky Kernel
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1-2 Tbs. Frank’s Red-Hot Original Seasoning Blend – optional*
bbq sauce of choice - optional
olive oil – to spritz
Directions:
Wash and pat dry the chicken wings.
To a bowl, add the Kentucky Kernel, salt, pepper and garlic powder. Whisk to incorporate and break up the Kentucky Kernel.
Add 4 pieces to the bowl and coat well all over. Place on a cookie sheet or platter. Continue with the remaining pieces. Spritz the wings with oil on both sides.
Add to the Foodi air crisp basket. (12 will fit easily).
Select Air Crisp with a temperature of 400°F for 20 minutes, turning after 10 or when crispy to your liking. If you wish to add bbq sauce, cook for 7 minutes. Coat with sauce and continue cooking for the additional 3 minutes, or until crispness is to your liking. (For meatier wings you will need to increase the time).
*
I also made 12 hot wings.
To a bowl, add 1-2 Tbs. Frank’s Red-Hot Seasonings, salt, pepper, and garlic. Whisk together. Add the chicken wings to the bowl, place a lid and toss, or coat using a spoon or utensil.
Refrigerate for 30 minutes or more.
To the original flour mixture, add 1-2 Tbs. of the seasonings and whisk. Coat as before, then air crisp.
****
Chicken Wings - Sam’s Club Mesquite Precooked*, By: Kevin Ogawa, October 17, 2018
Foodi chicken wings. Super crispy - Sam’s Club Mesquite precooked chicken wings.
****
Chicken Wings - Sweet n Spicy – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, September 29, 2020
I chose the Foodi Grill, Air Crisp basket.
Ingredients:
10-12 wings, thawed
Sweet n Spicy Rub
Sweet Baby Ray's Sauce
Avocado Oil, spritz
Directions:
Add the wings to a bowl. Pour in some rub and toss. Preheat the basket using the default temp of 390°F. When heated, spritz the basket with Avocado oil. Add the wings. Spritz the wings. Turn after 10 minutes. Temp check. If 168°F or higher remove. Add to a bowl and sauce. Mix well. (If lower, cook for 2 minutes and check). Return to the basket. Cook to glaze, about 2 minutes.
So good!
Sweet & Spicy Rub
Ingredients:
½ cup Brown Sugar
2 Tbs. Chipotle powder - or to taste
2 Tbs. Chili Powder
2 Tbs. Salt
2 Tbs. Onion Powder
1 Tbs. Garlic Powder
1 Tbs. Cumin
1 Tbs. Granulated Sugar
1 Tbs. Black Pepper
1 tsp Cayenne Pepper
Directions:
Mix together. Store in an air-tight container.
****
Chili*, By: Shirley Wylie, March 17, 2019
Ingredients:
1½-2 lbs. ground beef
1 pint tomato juice (Maybe a little more)
¾ cup water
2 cans kidney beans
½ teaspoon sugar
2 teaspoons chili powder
½ teaspoons salt
¼ teaspoon garlic powder
3 stalks celery minced or chopped
corn chips either regular or bbq - optional
shredded cheese - garnish
sour cream and other toppings as desired
Directions:
Select Sauté on the Foodi and cook the ground beef, drain if necessary.
Add tomato juice, water, beans, sugar, chili powder, salt, & garlic powder.
Select Slow Cook High with a time of 5 hours.
Add corn chips to your bowl. Ladle the chili over it and garnish with sour cream, cheese, tomatoes etc.
*Added comment – This can also be fixed using your Ninja Multi-Cooker.
Select Stove Top High. Brown the ground beef. Drain any grease if necessary.
Add tomato juice, water, beans, sugar, chili powder, salt, & garlic powder.
Select Slow Cook High for 5 hours.
***Special Note*** You can thicken the chili with a tablespoon of flour after it boils, let it simmer like the recipe says and it will help absorb liquid. Just don't add it directly to the pot (If you do, the flour will clump. Use a bowl. To the bowl, add 1-2 tablespoons of flour and a cup of hot liquid from the chili. Mix/whisk both until combined.
****
Chili Dip*, By: Aurelia Dougan McCollom, January 19, 2020
Ingredients:
2 lbs. ground beef
1 onion, diced
3 Tbs. chili powder
1-24 oz bottle ketchup
Salt and pepper to taste
chopped raw onions
grated cheddar cheese
2 cans red kidney beans, mashed or blended with juice
Directions:
Select Sear/Sauté on the Foodi. Brown the meat and onion. Drain any grease. Add chili powder, ketchup, and mashed or blended kidney beans. Place the pressure lid and move the valve to vent.
Select Slow Cook High for (default) 4 hours. It will be ready in 2 hours. Remove the lid. Sprinkle the top with cheese and replace the lid. You will need to switch it to keep warm. Serve with chopped raw onions, and grated cheddar cheese. Use your favorite chips for dipping.
I purchased an OXO Teflon coated potato masher, from Amazon, and used it for the beans. It works great in the Foodi and will not scratch.
****
Chili Rubbed Chicken & Chimichurri
Prep Time 15 minutes Cook Time 25-35 minutes Servings 2
Ingredients:
2 teaspoons kosher salt
1 tablespoon ground paprika
1 tablespoon chili powder
1 tablespoon ground fennel
1 teaspoon fresh cracked black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
2 uncooked bone-in, skin-on chicken breasts ( ¾-¼ pounds each)
1 tablespoon canola oil
Chimichurri
¼ cup olive oil
½ bunch fresh cilantro
½ bunch fresh parsley
1 shallot, peeled, cut in quarters
4 cloves garlic, peeled
Zest and juice of 1 lemon
1 teaspoon kosher salt
Directions:
In a small mixing bowl, stir together all the dried spices.
Pat chicken breasts dry. Coat with canola oil, then season them liberally on all sides with the spice mixture.
Preheat unit by selecting AIR CRISP, setting the temperature to 375°F, and setting the time to 5 minutes. Select START/STOP to begin.
After 5 minutes, add chicken to Cook & Crisp™ Basket. Close crisping lid. Select AIR CRISP, set temperature to 375°F, and set time to 35 minutes.
While chicken is cooking, combine the chimichurri ingredients in the bowl of a food processor and process until finely minced, being careful not to over-blend.
After 25 minutes, check chicken for doneness. Cooking is complete when internal temperature reaches 165°F. Cook for up to 35 minutes. When cooking is complete, allow chicken to cool for 5 minutes, then serve with a generous amount of chimichurri.
****
Chili with Beans*, By: Duane Arebgast, March 28, 2020
Ingredients:
1onion, diced
1 green bell pepper, diced
1Jalepeno, diced
½ Tbs. garlic, minced
1 lb. ground beef (80/20)
1 Tbs. taco seasoning
1 can (15 oz.) black beans – drained
1 can (15 ox.) kidney beans – drained
1 can (15 oz.) chili beans – drained
1 can (10 oz.) Ro*Tel – drained
1 can (15 oz,) beef broth
salt & pepper – to taste
shredded cheddar cheese, sour cream, etc. - to garnish
Directions:
Select sauté High on your Ninja Foodi. Add the ground beef. Stir well to break up to brown. Drain if desired. Add the remaining ingredients, with salt & pepper, to taste. Stir to combine.
Place the pressure cooker lid and lock in place. Set the pressure valve to Seal.
Select Pressure Cook High with a time of 10 minutes, using a Natural Release of 10 minutes, followed by a Quick Release.
Carefully remove the lid.
Select Sear/Sauté High to thicken if needed. Stir occasionally. Reduce the heat if necessary.
Add garnish as desired.
Serves 2-4
****
Chinese BBQ Pork with Ginger Coconut Sweet Potatoes
Prep Time 15 minutes Cook Time 14-19 minutes Servings 4
Ingredients:
3 sweet potatoes, peeled, cut in 1-inch cubes
½ cup unsweetened coconut milk
4 frozen uncooked boneless pork chops (8 ounces each)
1/4 cup hoisin sauce
1/3 cup honey
1 ½ tablespoons soy sauce
1 teaspoon Chinese five spice powder
½ stick (¼ cup) butter
1 tablespoon fresh ginger, peeled, minced
1 teaspoon kosher salt
½ teaspoon white pepper
APPROX. PRESSURE BUILD: 10 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place potatoes and coconut milk into the pot. Place reversible rack inside pot over potatoes, making sure rack is in the higher position.
Place pork chops on rack. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 4 minutes. Select START/STOP to begin.
While pork chops and potatoes are cooking, whisk together hoisin sauce, honey, soy sauce, and Chinese five spice powder.
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.
Remove rack with pork from pot. Mash sweet potatoes with butter, ginger, and salt, using a mashing utensil that won’t scratch the nonstick surface of the pot. Place rack with pork back in pot and brush top of pork generously with ½ of sauce mixture.
Close crisping lid. Select BROIL and set time to 15 minutes. Select START/STOP to begin. After 5 minutes, open lid, flip pork chops, then brush them with remaining sauce. Close lid to resume cooking. Check after 10 minutes and remove if desired doneness is achieved. If not, cook up to 5 more minutes, checking frequently.
When cooking is complete, remove pork from rack and allow to rest for 5 minutes before serving with mashed potatoes.
****
Chocolate Chip Skillet Cookie*, By: Mary Louise Thull, October 17, 2018
Prep Time 10 minutes Cook Time 23 minutes Servings 4-6
Ingredients:
1 cup + 2 tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick (½ cup) unsalted butter, softened, plus more for greasing
6 tablespoons granulated sugar
6 tablespoons packed brown sugar
½ teaspoon vanilla extract
1 large egg
1 cup semi-sweet chocolate chips
½ cup chopped walnuts, pecans, or almonds, if desired
Directions:
Close crisping lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 325°F, and setting the time to 5 minutes. Select START/STOP to begin.
While unit is preheating, whisk together flour, baking soda, and salt in a mixing bowl.
In a separate mixing bowl, beat together the butter, sugars, and vanilla until creamy. Add egg and beat until smooth and fully incorporated.
Slowly add the dry ingredients to the egg mixture, about 1/3 at a time. Use a rubber spatula to scrape down the sides so all dry ingredients get incorporated. Make sure not to over-mix, or the cookie will become dense when baked.
Fold the chocolate chips and nuts into the cookie dough until they are evenly distributed.
Generously grease the bottom of the Ninja® multi-purpose pan* (or an 8-inch baking pan). Add the cookie dough to the pan, making sure it is evenly distributed.
Once unit has preheated, place the pan onto the reversible rack, making sure rack is in the lower position. Place rack with pan in pot. Close crisping lid. Select BAKE/ROAST, set temperature to 325°F, and set time to 23 minutes. Select START/STOP to begin.
When cooking is complete, allow cookie to cool for 5 minutes. Then serve warm with toppings of your choice.
A tip from the Ninja® Kitchen Team
For a softer, gooey center, shorten cooking time in step 7 to 20 minutes.
****
Chocolate Creamy 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
2 Tbs. unsweetened cocoa powder
½ cup semi-sweet chocolate chips - melted
½ cup sugar
Graham Cracker Crust Ingredients:
1 Tbs. sugar
2 cups chocolate graham cracker crumbs
5 Tbs. butter - melted
1 7” springform pan
Directions:
In a bowl, mix the graham cracker 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 5 minutes. Remove when done.
To make the filler – Mix the soft cream cheese, sugar, and sour cream. Add the vanilla, melted chocolate, and cocoa powder and mix in the 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.
Ganache for topping (optional). Make your ganache by combining the chocolate and cream into a microwave safe bowl. Microwave for 30 second intervals until the chocolate is mostly melted. Stir chocolate until all is melted and it thickens slightly and pour over the cheesecake.
****
Chocolate Lava Cake – Ninja Foodi 5-in-1 Grill or Ninja Foodi Pressure Cooker/TenderCrisp*, By: JoAnn Arden M Kilmer-Brown, January 15, 2021
Ingredients:
1 cup dry all-purpose baking mix (I make my own, or like Bisquick)
1 cup sugar, divided
3 tablespoons, plus 1/3 cup unsweetened cocoa powder, divided
½ cup milk (I used instant/dry milk)
1 teaspoon vanilla (powdered)
1 and 2/3 cups hot water
Directions:
Spray the inside of your pan with nonstick cooking spray.
In a bowl, mix together the baking mix, ½ cup sugar, 3 tablespoons unsweetened cocoa powder, milk, and vanilla until well blended.
Pour the batter evenly into the prepared pan.
In a clean bowl, mix the remaining ½ cup sugar, 1/3 cup cocoa powder and hot water until well blended.
* Pour over the batter.
* DO NOT STIR!
How to cook:
Select Bake with a temperature of 325°F for 30 minutes or until a toothpick inserted in the center comes out clean.
You can also use the Bake function on your Foodi Pressure Cooker/TenderCrisp with the same temperature and time.
****
Chocolate Mocha Frosty – Ninja Foodi Hot/Cold Blender*, By: Aurelia Dougan McCollom, July 25, 2020
2 servings
Ingredients:
6 oz. cups cold coffee – It’s best if you freeze into 3 oz. cubes
6-8 ice cubes (my ice make makes half-moon shape cubes)
1 cup milk
1/3 cup chocolate syrup (or flavor of choice)
2 oz. Hazelnut, French Vanilla, etc. syrup (Torani French Vanilla was used in this recipe)
2 Tbs. malted milk
1 cup vanilla ice cream
Directions:
Freeze the coffee in ice cube trays, or small silicone cups. (I use silicone cups.) If you simply can’t wait for the coffee to freeze, add a few extra ice cubes to blender.
Add frozen coffee, ice cubes, flavoring, milk, chocolate syrup, malted milk and ice cream to your Ninja Hot/Cold Blender.
Lock the lid.
Select Ice Cream or Smoothie. (Ice Cream was selected in this recipe.)
If you don’t have the Hot/Cold Blender, select your high speed and watch for the right consistency. Blend until desired texture is reached.
Top with whipped cream, a drizzle of chocolate syrup and shaved chocolate if you'd like. Garnish with a maraschino cherry.
I also have the Ninja iQ 1500. I select Smoothie. It comes out great in both units.
****
Choose Your Foodi Adventure with Steak, Cauliflower & Quinoa*, By: Missy Perkins Shaffer, March 15, 2019
Ingredients:
1 cup quinoa
½ head cauliflower
2- 8 oz. strip steaks
Montreal seasoning
1 cup beef stock
1 Tbs. olive oil
Directions:
Add quinoa and stock to Foodi pot. Add the steaks, (they are frozen) on the reversible rack in the high position.
Select Pressure Cook HI for 2 minutes, using Quick Release.
Add oil and seasoning to cauliflower. Add seasoning to steaks. Surround steaks with cauliflower.
Select Broil for 10 minutes.
*Next time, I will cook the steaks from a fresh state, and not Pressure Cook them, then Broil.
****
Chorizo Chimichanga*, By: Steve Lopez, March 15, 2019
Ingredients:
1 lb. Mexican Chorizo
9 Eggs
¼ cup Milk
8 Flour Tortillas
Directions:
Turn Foodi to Sauté.
Brown chorizo meat until cooked thoroughly.
Add milk and eggs to a bowl. Whisk or use and immersion blender.
Mix the eggs into the chorizo mixture and cook until eggs are done.
Remove chorizo mixture and place in a clean bowl,
Take tortilla and place chorizo mixture into center of tortilla. Fold over tortilla to the center. Fold over the sides and then roll tortilla into the shape of a burrito.
Select Air Crisp. Toggle to 400°F for 4-5 minutes. Turn ½ way thru the cook. Increase or decrease time for desired crispness.
****
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.
****
Cinnamon Cranberry Orange Bread - Pull Apart*, By: Randall McGouirk, July 21, 2019
Ingredients:
3 cans cinnamon rolls – (12.4 oz., 8 count)
1½ sticks melted butter
¼ cup) brown sugar
1½ cups orange infused cranberries
1 cup cinnamon and white sugar mixed – (usually 4 Tbs. cinnamon for 1 cup sugar)
PAM or other non-stick spray
Directions:
Select Bake with a temperature of 325°F for 5-10 minutes, to begin preheating as you are preparing your recipe.
Open cans and cut rolls into 4 pieces. Using a bundt pan, coat the pan with a non-stick coating spray.
Coat the cut pieces with the cinnamon sugar mixture.
Add them to the pan and sprinkle with cranberries.
Make sure the pieces are level inside the pan, best you can.
Mix the melted butter with brown sugar. Pour evenly over rolls in the pan.
Add the pan carefully to the Foodi. Reset the time for 1 hour.
Let pan cool and flip out onto plate.
Serve.
****
Cinnamon Rolls-Ninja Foodi Grill*, By: Randall McGouirk, January 7, 2020
Homemade Dough Ingredients:
¼ Cup Butter (halved)
2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter (softened)
¾ cup milk
1 egg
Filling:
½ cup white sugar
½ cup brown sugar
2 tablespoons cinnamon (I like a lot of cinnamon: this can be changed to your taste)
OPTIONAL: I used orange zest in my filling one other time I made them
Frosting:
1 cup powdered sugar
8 oz. cream cheese
½ teaspoon vanilla extract
Directions:
Preheat Ninja Foodi Grill to 400°F. Line a small baking dish with parchment paper, (this will help with cleanup), and spray with canola oil or oil of choice. Combine dry ingredients together in a large bowl. Work 3 tablespoons softened butter into the dry ingredients using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms. Turn dough out onto a floured work surface and roll dough into a ¼-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter. Whisk ½ cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle ½ of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough.
Bake in the preheated Foodi Grill until rolls are set, about 15 to 18 minutes. (Keep a close eye on them as the Foodi Grill Cooks faster than a regular oven.
****
Cleaning the Air Crisp Lid
Add 2 cup of distilled white vinegar and 1 cup of water to the pot. Close the lid.
Select Air Crisp 400°F for 20 minutes.
Take a damp cloth or paper towels and wipe it down. The grime should fall away.
I also have V36085
KOCHBLUME Set/2 Flexible Silicone Bottle and Glass Brush Cleaners. The smaller one will get the grime around the rim of the crisper.
https://www.qvc.com/KOCHBLUME-Set2-Flexible-Silicone-Bottle-and-Glass-Brush-Cleaners.product.V36085.html?sc=SRCH
****
Cleaning the Screen Guard on the Foodi Grill, the Grill Grate, & the Air Crisp Baskets
You need a pot of boiling water. Large enough to immerse the grill screen, or rotate it as it is boiling.
1 cup baking soda - added VERY slowly!
1 cup white vinegar - added very slowly!
Let it boil for 15 minutes.
Move the screen to the sink.
Using the brush or other stiff brush, wet it with water and Dawn dish soap..
Scrub and watch the grease disappear!
**OR**
Do it my way!
I use boiling hot water, or almost – (I have a hot water dispenser at the sink.) Place the splatter screen inside the ceramic cooking pot and add the hot water to cover the screen. Do the same for the Grill Grate.
Remove after 5 minutes.
Using the Sam’s Club Member’s Mark Oven, Grill and Air Fryer Cleaner, spray one side of the screen, then turn over and spray the other side.
Using a Scrub Daddy or brush, scrub off the grease.
it just comes off!
Rinse and wash with Dawn dish detergent.
Do the same for the Air Crisp Baskets on the Grill and on the Foodi Pressure Cooker.
****
Coconut Cheesecake*, By: Randall McGouirk, January 19, 2020
Ingredients:
24 oz. (3- 8 oz. packages) cream cheese
1 cup white sugar
½ Tablespoon vanilla flavoring
½ Tablespoon coconut flavoring
3 eggs
1 cup sour cream
1/3 cup corn starch
2 packages graham crackers (enough for 1 cup crushed)
3 Tablespoons melted butter
2 Tablespoons brown sugar
1 8 inch springform pan
parchment paper
2 cups water – for Foodi pot
Directions:
NOTE: All ingredients need to be at ROOM TEMPATURE.
I used a Kitchen Aid Mixer but make sure you don’t OVERBEAT the mixture. I tweaked this recipe I found online to make an 8” cheesecake whereas theirs was a 6” cheesecake (hence more ingredients.)
Take the bottom of your springform pan out and measure the circumference on the parchment paper. Cut the paper to fit the bottom of your pan. Then, after you have assembled the pan with the paper, spray the inside of the pan with canola oil, olive oil, etc.
Note: spray on top of the parchment paper not under it.
Crush up the graham crackers until they are fine. I used the Ninja Blender for this step. Once they are crushed, add the brown sugar and melted butter. Then pulse until the mixture resembles wet sand. Take the mixture and pour it into your springform pan. Use a drinking glass to pat down the mixture into the pan. DON’T over pack the mixture too tightly. Place the pan with crust into freezer.
Add your cream cheese, corn starch, sour cream, vanilla, eggs, and sugar to your mixer. (I opted to put in coconut flavoring for my cheesecake.) Once added, attach the whisk to the mixer. Mix the ingredients until smooth. Again, be careful not to over beat.
Remove pan from freezer and pour cheesecake mixture onto crust. Once all is in the pan, bang pan lightly on countertop to remove any excess air bubbles.
Using the Ninja Foodi:
Get a silicone trivet (or whatever trivet you have) and place in bottom of Ninja Foodi. Pour the water into Foodi. Place the cheesecake into the Foodi - UNCOVERED.
Secure the Pressure Cooker Lid.
Select Pressure Cook High with a time of 30 minutes, with a Quick Release. Your cheesecake should wiggle in the middle, but its done.
Once removed from the Foodi take a paper towel and soak up any excess water from the top of the cheesecake. Place on your countertop to cool to room temperature.
After it has cooled to room temperature, then place in the refrigerator for 1 hour.
After the 1 hour, cover cheesecake with foil and let sit overnight in the refrigerator. (This will yield the BEST RESULTS.) Cut and Serve.
****
Cod with Green Beans & Bacon*, By: DeeDee Howard-Lopes, March 4, 2019
Ingredients:
4 pieces cod – thawed
Kentucky Kernel coating mix
garlic powder, to taste
Thaw, and flour cod with Kentucky Kernel and sprinkle with garlic powder. Refrigerate while cooking green beans to ensure coating absorbs into fish.
Green Beans
1 lb. bacon
2 lbs. green beans
2 bulbs garlic (peeled and minced)
½ cup water
garlic powder, salt & pepper - to taste
Directions:
Air crisp the bacon in the basket till crunchy. Remove from Foodi. Cool and crumble. Remove most of the grease. Save.
Add garlic, green beans and seasoning and water.
Select Pressure Cook HI for 1 minute doing a Quick Release. Drain any extra water, sprinkle with some of the bacon grease. Remove them from pot and add your crisping basket.
Select Air crisp with a temperature of 390°F for 15 minutes.
COD
Spray crisping basket with oil. Spritz cod with oil. Add cod and cook at 390°F, for 5-10 minutes, checking for doneness during the last of the cooking time.
****
Corn Dogs*, By: Aurelia Dougan McCollom, April 11, 2019
Ingredients:
1 box Jiffy Cornbread Mix
2 hot dogs - cut to fit
Directions:
Select Air Crisp 350°F and preheat for 5 minutes while mixing corn bread batter.
Spray or grease the silicone egg bites pan. Place a Tbs. of batter in each holder. Cut the hot dog to fit and place on top of the batter into each of the 7 holders. Cover with remaining batter.
Select Air Crisp 350°F with a time of 19 minutes. I checked every 5 minutes and I also rotated the pot ¼th of a turn each time. (No reason, just still learning to see if there are hot spots. Some were raising higher on one side.)
Remove the rack and pan. Turn out onto a place and squeeze each holder to release.
****
Corn Dogs – Frozen, By: Alison Wright, May 13, 2019
Ingredients:
1-4 frozen corn dogs
Directions:
Place the corn dogs in the Air Crisp basket. Select Air Crips with a temperature of 375°F for15 minutes, turning after 7 minutes.
Added comment by: Emily-Brent Seurer – Air Crisp for a temperature of 390°F for about 12-15 minutes.
****
Corn on the Cob, By: Aurelia Dougan McCollom, September 1, 2020
Ingredients:
1- to enough corn ears for your family*
1 cup water
½ cup milk
1 tablespoon sugar
2 tablespoons butter
1 teaspoon salt
Add all to the Ninja Foodi pot. (Directly into the liquid.)
Attach the pressure cooker lid, making sure the pressure valve is set to seal.
Select Pressure Cook High for 2 minutes, using a Natural Release. If the valve has not dropped in 15 minutes, use a Quick Release.
So tender and juicy.
* I broke the corn in half. They were huge!
This is the same recipe my mom and grandma used years ago. I have always done it on the stove. They used the old style pressure cooker, of course!
****
Corn on the Cob with Tilapia, By: Eugene Mann, June 4, 2019
Ingredients:
4 ears of corn
olive oil
salt & pepper – to taste
Tilapia:
honey, mustard and seasonings of choice
Directions:
Shuck and clean corn. Coat with olive oil. Season with salt & pepper.
Place in the Foodi pot.
Select Air Crisp 390°F for 15 minutes, turning after 7 minutes.
Cover the reversible rack with foil. Spritz with oil.
After turning, place the rack in the upper position. Add the tilapia. Brush with honey, mustard and seasonings of choice. Spritz the tilapia with oil after seasoning. Continue to Air Crisp for 8 more minutes.
A perfect dinner!
****
Cornbread-Jiffy*, By: Aurelia Dougan McCollom, April 24, 2019
Ingredients:
1 Jiffy Corn Bread Mix
1 egg
1/3 cup milk
PAM
Directions:
While preparing cornbread mix, select Bake 350°F for 5 minutes to preheat the pot. Place a silicone bake sheet directly on the bottom of the Foodi pot to protect it from scratches. Place a rack into the pot. The rack will hold the silicone sheet while preheating the pot and rack. Mix cornbread mix according to directions. Pour into prepared pan that has been sprayed with PAM or similar non-stick spray. When preheated, place the pan with the mix on the rack.
Select Bake 350°F for 15 minutes.
*Added comment – I purchased a 9” bundt pan at T.J. Maxx. It was $5.99. Because it is fairly tall, I used one of the dehydrating racks for it to sit on. Worked perfectly!
You can use any pan that will fit in the Foodi. Just place the rack in the low position.
****
Cornbread - Ninja Foodi Grill*, By: Jo Ann Arden M Kilmer-Brown, January 11, 2022
If you have any air frier ..
Ingredients:
1 box cornbread mix
2 eggs
butter – for bottom of pan
Directions:
Mix the batter adding 2 eggs instead of one. Melt the butter and add to the pan of your choice that will fit your Ninja Grill. Add the rack and place.
Select Air Fry (Crisp) with a temperature of 315°F for 20 minutes, or until toothpick comes out clean.
****
Cornbread-Jiffy - Ninja Foodi XL Oven*, By: Aurelia Dougan McCollom, January 20, 2022
Ingredients:
1 Jiffy Cornbread Mix
1 egg
1/3 cup milk
PAM
Directions:
Select Bake with a temperature of 375°F to begin preheating. Select time of 20 minutes.
Mix cornbread according to directions. Pour into prepared pan that has been sprayed with PAM or similar non-stick spray. When preheated, place the pan with the mix in the oven, using level 3. Turn on the oven light and check baking after 18 minutes for browning. Test with toothpick for doneness.
*The pan used in this recipe was the “original multi-purpose pan” from the Ninja 3-in-1.
I started the baking of the cornbread when the Foodi started counting down from the Pressure Cooking. With that time and Natural Release of 11 minutes, both were done at the same time.
****
Corned Beef*, By: Aurelia Dougan McCollom, March 17, 2020
Ingredients:
1 (2-3 lb.) corned beef – with seasoning packet
1 onion, quartered
2 tsps. minced garlic
½ head cabbage – cut into wedges or thick slices
2-3 potatoes, cut in half
3-4 cups water – for Foodi pot
Directions:
Rinse corned beef under cold water to remove most of the salt. Pat dry with paper towels.
Place quartered onions in the bottom of the Foodi pot. Add the minced garlic. Place the corned beef on top of the onions. Add the seasoning packet to the top of the corned beef. Pour the water around the beef.
Place the pressure cooker lid and lock, being sure to have the pressure valves set to the Seal position.
Select Pressure Cook High with a time of 90 minutes, using a 20 minute Natural Release, followed by a Quick Release.
When the pressure cooker is in the Quick Release, slice your cabbage into wedges or thick slices. Clean and cut the potatoes.
When pressure is fully released, turn off the Foodi and remove the Foodi pot.
Remove the corned beef to rest.
You an at this point remove some of the liquid or leave it. I chose to leave it. Add the potatoes and cabbage. Return the Foodi pot to the Foodi.
Place the pressure cooker lid and lock, being sure to have the pressure valves set to the Seal position.
Select Pressure Cook High with a time of 3 minutes, using a Quick Release. When pressure is fully released, turn off the Foodi and remove the Foodi pot.
Remove the potatoes and cabbage. Slice the corned beef against the grain.
*I remove the pot each time because it’s easiest for me to remove the food. It’s not necessary.
****
Corned Beef with A Balsamic Glaze & Cabbage*, By: Donna Johnson, March 8, 2020
Ingredients:
3 to 4 pounds corned beef brisket (with seasoning packet)
1 cup beer or stock
1 onion quartered
7 cloves garlic, peeled
1½ pounds gold baby potatoes, peeled
1 pound carrots, peeled and cut into large pieces
1 head green cabbage, cored and cut in wedges
For glaze, if desired:
¼ cup light brown sugar, packed
¼ cup balsamic glaze
Directions:
Place brisket in the Foodi pot with the fat-side down. Add seasoning packet, beer, onion, garlic.
Place the pressure cooker lid, making sure the lid is set to Seal.
Select Pressure Cook High for 1 hour and 15 minutes or 75 minutes. Press start/stop to begin the cooking cycle. Once the cycle is complete, allow the pressure to Naturally Release for 15 minutes, followed by a Quick Release.
Remove the brisket from the cooker and keep warm. Also remove the
garlic and onion.
Add the potatoes, carrots, and cabbage to the pot with the liquid.
Place the Pressure Cooker lid and set the valve to Seal.
Select Pressure Cook High with a time of 4 minutes. Press start/stop to begin the cooking cycle. Once the cycle is complete, use a Quick Release.
To make the glaze: heat the brown sugar and balsamic in microwave for 1 minute and stir until sugar is dissolved and smooth.
Place the corned beef brisket over the vegetables and pour the glaze over the corned beef.
Add the Air Crisp lid.
Select Air Crisp with a temperature of 400°F. Cook for 15 minutes.
Remove brisket and allow to rest for 15 minutes prior to slicing.
To serve, slice brisket against the grain. Serve with vegetables
****
Cornish Game Hens – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, February 11, 2020
(Both of these recipes can be made in the Foodi Deluxe Tendercrisp Pressure Cooker, using the same directions.)
Ingredients:
2 Cornish game hens
2-4 Tbs. bacon grease, softened (if you don't want to use bacon grease, use butter or spritz with an oil of choice)
Goya seasoning*
½ tsp black pepper*
¼ tsp kosher salt*
Mix the grease with the seasonings* - set aside
paprika – to sprinkle on top and bottom
avocado oil or oil of choice
Directions:
Preheat the Ninja Foodi Grill and basket on Roast to 375°F.
Take the mixed seasonings and rub a little into each cavity. Put some seasoning on your hands and rub into the bird. Sprinkle the top with paprika.
Using butcher’s twine, tie the legs together. (It is not necessary to tie the legs.)
When the Grill is preheated and ready, spritz the basket with your oil of choice. Place the hens, breast side down, side by side into Ninja Foodi Grill Air Crisp Basket. Sprinkle the bottom with paprika.
Close the lid.
Roast for 20 minutes, or until your golden brown is achieved. Turn over after the 20 minutes and cook for 8-10 minutes longer.
Insert your temperature probe for an internal temp cook of 165°F. If temperature is between 160-165°F, remove. Carry-over cooking will bring up to temperature.
(Mine actually temped out after cooking to a temperature of 202°F, but so very moist!)
Remove and let rest 10 minutes.
Enjoy
****
Cornish Hen*, By: Shirley Primavera, August 14, 2019
Ingredients:
1-2 Cornish hens
Durkee Grill Creations Kansas City Style Chicken Seasoning – or seasoning of choice
Olive oil – to spritz
Directions:
Wash & clean Cornish hen. Pat dry with paper towels.
Spritz the hen with olive oil. Sprinkle the seasoning generously over the hen.
Place the hens breast side down in the Air Crisp Basket.
Select Air Crisp with a temperature of 390°F for 20 minutes. Check for crispness after 10 minutes. Continue cooking until time is done.
Insert tongs into hens and turn breast side up. Spritz with more oil, if desired.
Select Air Crisp with a temperature of 390°F for 20 minutes. When 3 minutes are left, insert a digital probe for a temperature of 180°F. Let rest for 5-8 minutes before serving.
****
Cornish Hen*, By: Linda Bradley, June 7, 2019
Ingredients:
1-2 Cornish hens
seasonings of choice
1 cup chicken stock
Directions:
Wash and dry hens. Sprinkle seasonings of choice to taste.
Add the chicken broth to the Foodi pot.
Place the hens in the air crisp basket.
Select Pressure Cook HIGH for 12 minutes using a Quick Release. Using a digital probe, check the temperature for at least a 155°F. If temperature has not been reached, continue pressure cooking for another 2-3 minutes. (Air Crisping will continue cooking the bird to a safe temperature).
When done, select Air Crisp 400°F for 10 minutes, checking after 5 minutes for crispness. Using a digital probe, check the temperature for at least a 165°F.
Let rest for 5-10 minutes. The hen will continue to cook and the juices will settle.
****
Cornish Hen - Air Crisped*, By: Patti Cobbs, August 8, 2019
Ingredients:
1- 1½ -2 pound cornish hen
2 cups buttermilk
1 cup seasoned flour
1 cup panko breadcrumbs
2 eggs, slightly beaten
coconut oil spray
Directions:
1. Rinse and place cornish hen in a Ziploc bag with enough buttermilk to cover. Place bag in a bowl to prevent leakage. Refrigerate for 2 to 24 hours.
2. Set up a dipping station. 1) a bowl of seasoned flour. 2) a bowl with the beaten egg. 3) a bowl with the panko crumbs.
3. Remove the hen from buttermilk, allowing the excess buttermilk to drip off. Discard buttermilk. Dredge hen in the seasoned flour making sure to cover the entire hen. Then dip hen into the beaten eggs, and finally coat with the panko crumbs.
4. Spray lightly with coconut oil spray for extra crispy skin.
5. Place hen in Air-Crisper Basket. Select Air Crisp with a temperature of 390°F for 25-30 minutes, or until internal temperature is 165°F.
6. Allow to rest for about 5 minutes and serve with your favorite side dish.
****
Crab Cakes, California Style - Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Ingredients:
1 lb. Dungeness crab meat – (2 crabs)
1 cup saltine cracker crumbs
1 egg
¼ cup mayonnaise
2 Tbs. Old Bay Seasoning
¼ tsp white pepper
1 tsp dry mustard
2 tsp Worcestershire sauce
oil to spritz the basket
Directions:
In a bowl remove any cartilage from the crab meat being careful not to break up the lumps. Set aside.
Take the saltine crackers and crush into crumbs. Set aside.
In a separate bowl, mix together the egg, mayonnaise, Old Bay, white pepper, Worcestershire sauce, and dry mustard.
Take the bowl with the mixture and add the crab meat. Mix together evenly and gently being sure not to break the lumps of crab meat. Add the cracker crumbs. Mix gently.
Using a small cup or Pyrex custard cup, spoon in the crab mixture. Place in the refrigerator for 30 minutes so the mix will solidify.
When time is almost up, begin preheating your Ninja Foodi Grill.
Select Air Crisp with a temperature of 375°F. When ready place the crab cakes in the Air Crisp basket, that has been gently spritzed with oil. Set the time for 15 minutes. Check after 5 minutes for browning, and every 3 minutes after. Do not overcook.
****
Crab Cakes, Maryland Style - Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Ingredients:
1 lb. Blue Fin Lump crab meat
1 cup saltine cracker crumbs
1 egg
¼ cup mayonnaise
2 Tbs. Old Bay Seasoning
¼ tsp white pepper
1 tsp dry mustard
2 tsp Worcestershire sauce
oil to spritz the basket
Directions:
In a bowl remove any cartilage from the crab meat being careful not to break up the lumps. Set aside.
Take the saltine crackers and crush into crumbs. Set aside.
In a separate bowl, mix together the egg, mayonnaise, Old Bay, white pepper, Worcestershire sauce, and dry mustard.
Take the bowl with the mixture and add the crab meat. Mix together evenly and gently being sure not to break the lumps of crab meat. Add the cracker crumbs. Mix gently.
Using a small cup or Pyrex custard cup, spoon in the crab mixture. Place in the refrigerator for 30 minutes so the mix will solidify.
When time is almost up, begin preheating your Ninja Foodi Grill.
Select Air Crisp with a temperature of 375°F. When ready place the crab cakes in the Air Crisp basket, that has been gently spritzed with oil. Set the time for 15 minutes. Check after 5 minutes for browning, and every 3 minutes after. Do not overcook.
****
Creamy Smooth Cheesecake – Ninja Foodi Grill*, By: Duane Arbegast, March 4, 2020
Ingredients:
2- 8 oz. packages cream cheese
1 tbs. vanilla
2 eggs
1- 8 oz. sour cream
½ cup sugar
Graham Cracker Crust Ingredients:
1 Tbs. sugar
2 cups graham cracker crumbs
5 Tbs. butter
* 1 7” springform pan
long thin knife
Directions:
In a bowl, mix the graham cracker 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, 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.
****
Creamy Tomato Soup with Grilled Cheese Croutons
Prep Time 15 minutes Cook Time 25 minutes Servings 8-10
Ingredients:
2 tablespoons canola oil
2 white onions, peeled, diced
8 cloves garlic, peeled, minced
1 can (28 ounces) crushed tomatoes
1 can (28 ounces) tomato puree
2 cups heavy cream
1 tablespoon plus 1 teaspoon kosher salt, divided
2 tablespoons Worcestershire sauce
1 teaspoon crushed red pepper
½ crusty French baguette, sliced in 16 rounds
½ cup shredded mozzarella cheese
½ cup shredded Parmesan cheese
APPROX. PRESSURE BUILD: 8 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
Add canola oil, onions, and garlic to pot. Cook, stirring occasionally, for 5 minutes.
Add crushed tomatoes, tomato puree, heavy cream, 1 tablespoon salt, Worcestershire sauce, and crushed red pepper to pot. Continue cooking for another 5 minutes. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 10 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. Allow soup to stop boiling before proceeding to next step.
Lay bread slices evenly across the top of the soup. Top bread slices liberally with both mozzarella and Parmesan cheeses.
Close crisping lid. Select BROIL and set time to 5 minutes. Select START/STOP to begin.
When cooking is complete, serve immediately.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.
A tip from the Ninja® Kitchen Team
If you don’t have a crusty French baguette, use lightly toasted sliced bread instead.
****
Creamy Ziti*, By: Madeline DiDonato, November 28, 2019
This is my favorite pressure cooker pasta recipe.
This time I added frozen grilled chicken slices right on top of pasta before cooking. I adapted the recipe from a Cooking with Karli recipe, “Creamy Ziti in Pressure Cooker.”
Ingredients:
2½ cups chicken broth
frozen grilled chicken slices – (optional)
1 cup heavy cream
3 garlic cloves, minced
salt and pepper to taste
16 oz. dry ziti pasta
8 oz. can tomato sauce (I used Hunt’s with garlic, oregano and basil)
½ cup parmesan cheese shredded
½ cup mozzarella cheese shredded (I used provolone/mozzarella blend)
Directions:
Add the broth, cream, garlic ziti, salt & pepper to the Foodi pot.
Select Pressure Cook High with a time of 6 minutes, followed by a Quick Release. Add the tomato sauce and cheeses.
Stir well and enjoy!
****
Crescent Puffs*, By: Aurelia Dougan McCollom, March 31, 2019
Ingredients:
1 tube Pillsbury Crescent Rolls – they come in 4 & 8 pieces
melted butter
powdered sugar
Assorted fillings: per crescent – “The filling ideas are endless!”
2 Girl Scout Thin Mints
1 Girl Scout Peanut Butter Patties
1 Double Stuffed Oreo’s
6 Mini Reese's Peanut Butter Cups
1 Mini Snicker’s Bar
1 Mini Milky Way
1 Mini Three Musketeer’s
2 Pieces Break-apart Hersey Gold Bars
2 Pieces Break-apart Hersey Bars
Directions:
DO NOT PREHEAT YOUR FOODI!
Unwrap the crescent rolls. Cut the perforated edges to make individual pieces. Put your desired cookie or candy on crescent roll and wrap it around to cover.
(When using the Thin Mints or Hersey candy: Place flat sides together, then wrap.) Pinch the edges together. (Make sure it is completely covered so the filling does not ooze out.)
If you have the perforated parchment paper, place it in the Foodi Air Crisp basket. (I use it because I found 1 or 2 did stick to the basket. The dough went into the holes in the bottom of the basket.)
Place 4 crescents in the basket. Space them a little bit apart. They will rise and can stick together if to close.
Select Air Crisp with a temperature of 350°F for 8 minutes. Check them about 7 minutes, but all of mine did take just 8 minutes to cook to a golden brown.
Remove to a platter. Brush with melted butter and sprinkle with powdered sugar. (I found using a “mini hand sifter” that sprinkling the powdered sugar was the easiest.
Enjoy!
*Our most favorites, Girls Scout Thin Mints, Girl scout Peanut Butter Pattie and Hersey Gold!
****
Crispy Brussels Sprouts with Sriracha Mayo
Prep Time 5 minutes Cook Time 12-15 minutes Servings 4
Ingredients:
1 pound Brussels sprouts, cut in half
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons sriracha mayo, for serving
Directions:
Place Cook & Crisp™ Basket in pot. Close crisping lid. Preheat the unit by selecting AIR CRISP, setting the temperature to 390°F, and setting the time to 5 minutes.
Meanwhile, in a bowl, toss Brussels sprouts with olive oil, salt, and pepper.
After 5 minutes, add Brussels sprouts to basket. Close crisping lid. Select AIR CRISP, set temperature to 390°F, and set time to 12 minutes. Select START/STOP to begin.
After 6 minutes, open lid, then lift basket and shake Brussels sprouts or toss them with silicone-tipped tongs. Lower basket back into pot and close lid to resume cooking.
Check Brussels sprouts for desired doneness; for crispier results, add up to 3 more minutes. When cooking is complete, remove Brussels sprouts from basket. Toss with sriracha mayo and serve.
A tip from the Ninja® Kitchen Team
For crispier results, shake the basket or toss Brussels sprouts with silicone-tipped tongs every 4 minutes when Air Crisping.
****
Crispy Chicken Enchiladas – Ninja Foodi Grill*, By: Duane Arbegast, March 20, 2020
Ingredients:
1 small chicken breast, cooked and shredded
1 can green enchilada sauce
1 can Ro*Tel tomatoes, drained
1 cup yellow cheese, shredded - cheddar
1 cup white cheese, shredded – mozzarella
1 small can black olives, sliced
1 small onion, dices
5-10 (8”) corn tortillas
salt & pepper, to taste
butter
Directions:
Season the chicken with salt & pepper and set aside.
In a bowl, mix the enchilada sauce and Ro*Tel together. Set aside.
Take a little butter and 4 tortillas. Heat in the microwave for about 30 seconds. This will soften them for easy rolling and no cracking. Lay flat. Add some chicken down the center. Across the top add a few spoonful’s of sauce, diced onion, and both cheeses. Roll. Place seam side down. Place in an oven proof glass or metal pan. Spoon more of the enchilada sauce mixture on top, followed by more of the cheeses. Add the black olives to the top.
Place the grill rack, or if you don’t have a rack, you can use aluminum foil rolled pencil width to lay on the ceramic grill pan. Place the oven save dish on top.
Select Grill Bake with a temperature of 325°F to begin preheating. When ready add the dish and bake 25-30 minutes.
****
Crispy Chicken Thighs with Carrots & Rice Pilaf
Prep Time 10 minutes Cook Time 14 minutes Servings 4
Ingredients:
1 box (6 ounces) rice pilaf
1 ¾ cups water
1 tablespoon butter
4 carrots, peeled, cut in half, lengthwise
4 uncooked boneless skin-on chicken thighs
2 tablespoons honey, warmed
½ teaspoon smoked paprika
½ teaspoon ground cumin
2 teaspoons kosher salt, divided
1 tablespoon extra virgin olive oil
2 teaspoons poultry spice
APPROX. PRESSURE BUILD: 7 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place rice pilaf, water, and butter into pot; stir to incorporate.
Place reversible rack in the pot, making sure rack is in the higher position. Place carrots in center of rack. Arrange chicken thighs, skin side up, around the carrots. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 4 minutes. Select START/STOP to begin.
While chicken and rice are cooking, stir together warm honey, smoked paprika, cumin, and 1 teaspoon salt. Set aside.
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.
Brush carrots with seasoned honey. Brush chicken with olive oil, then season evenly with poultry spice and remaining salt.
Close crisping lid. Select BROIL and set time to 10 minutes. Select START/STOP to begin.
When cooking is complete, serve chicken with carrots and rice.
****
Croutons – Ninja Dual Air Fryer*, By: Aurelia Dougan McCollom, January 11, 2022
Ingredients:
Bread of choice
Avocado oil – to spritz
seasonings of choice
Directions:
I only had my Sarah Lee Honey Wheat. Tore the heals, cubed 2 slices. If I had the Artisan bread, I would have used that instead. Super easy and crispy.
Preheat your desired Ninja for 5 minutes on Air Fry @375*. While preheating, add the bread to a sealable bowl or zip bag. Spritz with Avocado oil and sprinkle with your seasonings. (Trader Joe's Everything but the Bagel seasoning was used in this recipe) Toss to coat.
Add to one side of the Fryer. Toss after 3 minutes. Continue cooking until your desired browning and crispness.
****
Crunch Wraps*, By: Missy Perkins Shaffer, April 9, 2019
Ingredients:
2/3 cup Taco meat
4 Tbs. Salsa con Queso
1 tostada
2 burrito size flour tortillas, 1 cut to the size of the tostada
Shredded Monterrey cheese
Taco sauce
Lettuce
Tomato
Directions:
Add the Crisp Basket to the pot. Select Air Crisp to begin preheating @ 400°F for 5 minutes.
Layer the meat, cheese sauce, tostada, lettuce, tomato, taco sauce and shredded cheeses on the burrito size tortilla. Set the small tortilla on top, then fold the edges of the larger tortilla over the smaller one making it look like a pinwheel.
Carefully place the wrap in the crisper folded side down. Spray with olive oil and crisp for 3 minutes or until golden brown. Carefully, flip it and repeat until golden brown, 3 minutes.
****
Crusty Bread – Ninja Foodi with Smartlid - Courtesy of Ninja Kitchen Recipes*, By: Grisell Martinez, January 11, 2022
I did it ! Actually baked bread in my 14 in 1 with smart lid now to wait 20 minutes for the taste test.
Ingredients:
4 leveled cups all-purpose flour, divided
2½ teaspoons instant yeast
1¾ cups water, lukewarm, divided
1½ teaspoons kosher salt
2½ tablespoons extra-virgin olive oil
Nonstick cooking spray
Directions:
STEP 1
In a stand mixer or large mixing bowl, combine 3½ cups flour, yeast, 1½ cup lukewarm water, salt, and olive oil. Knead until a smooth, sticky dough forms. If necessary, add extra flour ½ tablespoon at a time. Remove dough from bowl and knead by hand until dough becomes less sticky.
STEP 2
Cut dough into 2 equal sized portions. Reserve 1 dough ball for the recipe. Place the remaining ball in a sealed container with headspace and store in the refrigerator for up to 3 days.
STEP 3
Line the Cook & Crisp Basket with a nonstick silicone baking mat (or parchment paper), and spray with nonstick cooking spray. Transfer dough to basket.
STEP 4
Place the basket in the pot. Close the lid, then move the slider to AIR FRY/STOVE STOP.
STEP 5
Select PROOF, set temperature to 95°F, and set time to 50 minutes. Press START/STOP to begin the first rise. When the rise is complete, remove the basket.
STEP 6
Add remaining ¼ cup water to the pot. Deflate the dough by gently pressing on it, then reshape it into a ball. Transfer the dough to the basket, then place the basket in the pot. Close the lid.
STEP 7
Select PROOF, set temp to 95°F, and set time to 50 minutes. Press START/STOP to begin the second rise. After 30 minutes, check the dough to make sure it has doubled in size. If it has not doubled in size, close the lid and continue proofing for the remaining 20 minutes. Once complete, close the lid and move slider to STEAMCRISP.
STEP 8
Select STEAM & CRISP, set temperature to 350°F, and set time to 20 minutes. Press START/STOP to begin cooking (PRE will display for approx. 5 minutes as the unit steams, then the timer will start counting down).
STEP 9
When cooking is complete, the surface of the bread will be crusty and brown. Carefully remove the basket from the pot. Allow the bread to cool on a rack for about 30 minutes before serving.
****
Cuban Black Beans - Pressure Cooked*, Randall McGouirk, May 13, 2019
Ingredients:
2lbs. black beans, dried and picked through
2 large onions, diced
2 limes, juiced
2 cloves peeled garlic
Salt and pepper, to taste
Cilantro - Fresh or dried, to taste
olive oil, drizzled
Water or chicken stock
Directions:
Wash and pick beans thoroughly.
Select Sauté HIGH. Drizzle olive oil in the Foodi pot. Add the onions, garlic and cilantro and cook until fragrant, about 3 minutes. Add the beans and let cook for 1 additional minute. Add enough water or chicken stock, or a combination of both to cover beans (about 6 cups).
Place the pressure cooker lid and close vent.
Select Pressure Cook HI for 45-50 minutes with a Quick Release. Test for doneness. If more time is needed set time for 2-3 minutes with a Quick Release. When done, enjoy with rice.
****
Cube Steak with Gravy*, By: Shirley Wylie, March 17, 2019
Ingredients:
3-4 cube steaks
1-2 Tbs. olive oil or oil of choice - browning
flour with your choice of dry seasonings
1 can of mushroom soup
1 envelope of garlic and herb dip mix
2¼ cups beef broth
Directions:
Select Sauté HI and begin preheating the Foodi pot for at least 5 minutes.
Mix flour with seasonings. Coat each steak in flour mixture. Shake off excess flour. When pot is hot, add the oil. Add the steaks and brown on both sides.
Mix the soup herb mix and broth. Pour over the steaks.
Select Pressure Cook HI. Cook for 20 minutes with a Natural Release.
*Added comment – The original recipe called for cream of celery soup and an envelope of Lipton Onion soup mix. It was delicious and so tender.
****
FOODI RECIPES FROM MEMBERS & NINJA
SCROLL DOWN past index for directions. Directions follow the last alphabetical listing.
* Indicates PHOTOS in the Album
Cajun Boiled Peanuts, By: Michele Deinstadt, December 28, 2019
Candied Sweet Potatoes in the Foodi, By: Aurelia Dougan McCollom, – Betty Crocker Picture Cookbook, 1968
Caramel (Dulce de Leche)*, By: Andi Schuff, October 27, 2018
Caramel Popcorn - Lazy Man’s*, By: Debbie Sterner, June 21, 2019
Caribbean Jerk Chicken with Rice & Pineapple*, By: Andi Schuff, October 19, 2018
Carnitas Tacos
Cauliflower
Cauliflower with Szechuan Influence – Ninja Foodi Pressure Cooker/TenderCrisp*, By: Sidney Kan, January 15, 2021
Caulifredo*, By: Missy Perkins Shaffer, March 4, 2019
Cheddar Cornbread
Cheesesteak Sandwich – NINJA FOODI XL GRILL*, By: Aurelia Dougan McCollom, February 19, 2022
Cheesy Chicken Crunchadilla
Cheesy Jalapeno Cornbread*, By: Patti Cobbs, January 25, 2020
Cherry Pie with Streusel Topping – Foodi Grill*, By: Aurelia Dougan McCollom, November 20, 2019
Chicken Afritada*, By: Jessica Conol, May 31, 2020
Chicken & Dates “Tagine”*, By: Liz DeVigili, September 12, 2019
Chicken & Dumplings*, By: Adrienne Stinson, August 26, 2020
Chicken and Gnocchi Soup (Olive Garden Copycat) - Ninja Foodi with SmartLid*, By: Aurelia Dougan McCollom, January 19, 2022
Chicken & Noodles*, By: Shara Chilcoat, January 7, 2020
Chicken & Vegetables - Ninja Foodi Grill*, Patti Cobbs, January 24, 2020
Chicken Breast – Ninja Oven*, By: Brandi Tatarchuk, September 17, 2019
Chicken Breast with Mild Heat Sandwich – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, February 3, 2020
Chicken Broth - Ninja Foodi or Ninja Foodi with Smartlid*, By: Brandi Tatarchuk, February 19, 2022
Chicken Cordon Blue Pasta*, By: Michael Bielick, June 21, 2019
Chicken Drumsticks - Ninja Foodi XL Grill*, By: Katrina Edmond, January 5, 2021
Chicken Grillers with Baked Potato – Ninja Foodi Grill; Brussels Sprouts – Ninja Foodi Pressure Cooker/Tendercrisp*, By: Aurelia Dougan McCollom, February 20, 2020
Chicken Half- Foodi Grill*, By: David Marrione, October 30, 2019
Chicken in A Cream of Mushroom & Wine Sauce*, By: Alex Simpson, April 21, 2020
Chicken – (It’s Better Than Boston Market)*, By: Annelle Abed, January 1, 2021
Chicken Jerky – Your Pet Will Love You*, By: Aurelia Dougan McCollom, August 16, 2019
Chicken Kabobs - Ninja Foodi Grill*, By: Randall McGouirk, January 14, 2020
Chicken Leg Quarters*, By: Audrey Peters, June 3, 2019
Chicken – Ninja Foodi Grill*, By: Jessica Nusz, March 8, 2020
Chicken Parm with Penne & Broccolini
Chicken Parmesan with Bowtie Pasta* - Ninja Foodi Grill & Pressure Cooker, By: Aurelia Dougan McCollom, January 8, 2020
Chicken Pot Pie*, By: Missy Perkins Shaffer, March 8, 2019
Chicken Pot Pie
Chicken Pot Pie – Ninja XL Oven, By: Aurelia Dougan McCollom, October 29, 2021
Chicken Pot Pies – Frozen, Pre-Packaged*, By: MaryJo Powell, January 18, 2019
Chicken, Potato & Cheese Casserole – XL Grill or 5-in-1 Grill*, By: JoAnn Arden M Kilmer-Brown, January 11, 2022
Chicken Potato Chip Casserole – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Chicken, Rice & Squash - Ninja Foodi with Smartlid*, By: Beth Rowand Knight, January 11, 2022
Chicken Risotto, By: Madeline DiDonato, November 5, 2019
Chicken Spaghetti*, By: Aurelia Dougan McCollom, October 16, 2020
Chicken Tenders – Ninja Foodi Grill*, By: Brian Tollin, January 25, 2020
Chicken Tikka – Ninja Foodi Grill*, By: Imi Imi, January 2, 2021
Chicken Tinola (Chicken Papaya Soup)*, By: Jessica Conol, August 26, 2020
Chicken Tortilla Soup – A Combination of Recipes*, By: Aurelia Dougan McCollom, October 25, 2020 Mexican Chicken for Chicken Tortilla Soup*, By: Aurelia Dougan McCollom, October 25, 2020
Chicken (Whole), By: Rachael Kuffa, October 18, 2018
Chicken Wings*, By: MaryJo Powell, February 3, 2019
Chicken Wings (Boneless) - Sweet n Spicy – Ninja Foodi Grill*, By: Aurelia Dougan McCollom. September 29, 2020
Chicken Wings–Crispy, Ninja Foodi, Foodi Grill & XL Grill*, By: Aurelia Dougan McCollom, May 31, 2021
Chicken Wings – Foodi Oven*, By: Brandi Tatarchuk, November 15, 2019
Chicken Wings (Frank’s Hot Sauce) – Frozen*, By: Aurelia Dougan McCollom, October 17, 2019
Chicken Wings – Frozen, By: Ginger Hadley, February 3, 2019
Chicken Wings - Honey Barbecue (Air Fry or Air Crisp)*, By: Annelle Abed, March 2, 2021
Chicken Wings – Ninja Foodi XL Oven*, By: Aurelia Dougan McCollom, January 16, 2022
Chicken Wings – Regular & Hot Seasonings*, By: Aurelia Dougan McCollom, June 7, 2019
Chicken Wings - Sam’s Club Mesquite Precooked*, By: Kevin Ogawa, October 17, 2018
Chicken Wings - Sweet n Spicy – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, September 29, 2020
Chili*, By: Shirley Wylie, March 17, 2019
Chili Dip*, By: Aurelia Dougan McCollom, January 19, 2020
Chili Rubbed Chicken & Chimichurri
Chili with Beans*, By: Duane Arebgast, March 28, 2020
Chinese BBQ Pork with Ginger Coconut Sweet Potatoes
Chocolate Chip Skillet Cookie
Chocolate Creamy Cheesecake – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Chocolate Lava Cake – Ninja Foodi 5-in-1 Grill or Ninja Foodi Pressure Cooker/TenderCrisp*,By: JoAnn Arden M Kilmer-Brown, January 15, 2021
Chocolate Mocha Frosty – Ninja Foodi Hot/Cold Blender*, By: Aurelia Dougan McCollom, July 25, 2020
Choose Your Foodi Adventure with Steak, Cauliflower & Quinoa*, By: Missy Perkins Shaffer, March 15, 2019
Chorizo Chimichanga*, By: Steve Lopez, March 15, 2019
Cinnamon Brown Sugar Sweet Potatoes - Ninja Foodi Grill*, By: Randall McGouirk, February 18, 2020
Cinnamon Cranberry Orange Bread - Pull Apart*, By: Randall McGouirk, July 21, 2019
Cinnamon Rolls-Ninja Foodi Grill*, By: Randall McGouirk, January 7, 2020
Cleaning the Air Crisp Lid
Cleaning the Screen Guard on the Foodi Grill, the Grill Grate, & the Air Crisp Baskets
Coconut Cheesecake*, By: Randall McGouirk, January 19, 2020
Cod with Green Beans & Bacon*, By: DeeDee Howard-Lopes, March 4, 2019
Corn Dogs*, By: Aurelia Dougan McCollom, April 11, 2019
Corn Dogs – Frozen, By: Alison Wright, May 13, 2019
Corn on the Cob, By: Aurelia Dougan McCollom, September 1, 2020
Corn on the Cob with Tilapia, By: Eugene Mann, June 4, 2019
Cornbread-Jiffy*, By: Aurelia Dougan McCollom, April 24, 2019
Cornbread - Ninja Foodi Grill*, By: Jo Ann Arden M Kilmer-Brown, January 11, 2022
Cornbread-Jiffy - Ninja Foodi XL Oven*, By: Aurelia Dougan McCollom, January 20, 2022
Corned Beef*, By: Aurelia Dougan McCollom, March 17, 2020
Corned Beef with A Balsamic Glaze & Cabbage*, By: Donna Johnson, March 8, 2020
Cornish Game Hens – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, February 11, 2020
Cornish Hen*, By: Shirley Primavera, August 14, 2019
Cornish Hen*, By: Linda Bradley, June 7, 2019
Cornish Hen - Air Crisped*, By: Patti Cobbs, August 8, 2019
Crab Cakes, California Style - Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Crab Cakes, Maryland Style - Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Creamy Smooth Cheesecake – Ninja Foodi Grill*, By: Duane Arbegast, March 4, 2020
Creamy Tomato Soup with Grilled Cheese Croutons
Creamy Ziti*, By: Madeline DiDonato, November 28, 2019
Crescent Puffs*, By: Aurelia Dougan McCollom, March 31, 2019
Crispy Brussels Sprouts with Sriracha Mayo
Crispy Chicken Enchiladas – Ninja Foodi Grill*, By: Duane Arbegast, March 20, 2020
Crispy Chicken Thighs with Carrots & Rice Pilaf
Croutons – Ninja Dual Air Fryer*, By: Aurelia Dougan McCollom, January 11, 2022
Crunch Wraps*, By: Missy Perkins Shaffer, April 9, 2019
Crusty Bread – Ninja Foodi with Smartlid - Courtesy of Ninja Kitchen Recipes*, By: Grisell Martinez, January 11, 2022
Cuban Black Beans - Pressure Cooked*, Randall McGouirk, May 13, 2019
Cube Steak with Gravy*, By: Shirley Wylie, March 17, 2019
Cajun Boiled Peanuts, By: Michele Deinstadt, December 28, 2019
PRESSURE: High
TIME UNDER PRESSURE: 90 minutes
RELEASE: Natural Release
Ingredients:
2-3 pounds RAW peanuts in the shell
1/8 – ¼ cup sea salt
6 Tbs. Cajun seasoning (Can substitute Old Bay or Taco Seasoning)
3 Tbs. garlic powder
1 Tbs. crushed red pepper flakes
¼ cup Worcestershire sauce
Optional Ingredients:
Old Bay or Taco Seasoning for Cajun Seasoning
12 oz. diced jalapenos with juice
2 boxes chicken broth for half the water
3 Tbs. onion powder
3-5 dry chiles
splash apple cider vinegar
Directions:
1. Rinse raw peanuts and remove any stems and shells.
2. Combine the RAW peanuts in the shell, salt and Cajun Seasoning, garlic powder, red pepper flakes and Worcestershire sauce in the in the ceramic Foodi pot.
3. Add enough water to cover the peanuts, stir together.
2. Securely lock on the pressure cooker's lid.
Select Pressure Cook High with a time of 90 minutes, using a Natural Release, followed by a Quick Release.
3. Safely remove the lid, cool in liquid until warm and serve! They can also be eaten hot. Peel the shells off and enjoy!
Notes:
Though they are cooked in salt, boiled peanuts should be stored in their original juice and refrigerated. They should be eaten within 4 days for best texture. They get spicier as they age!
****
Candied Sweet Potatoes in the Foodi, By: Aurelia Dougan McCollom, – Betty Crocker Picture Cookbook, 1968
Ingredients:
2 medium to large sweet potatoes or yams (originally 6 or 1½ - 2 pounds)
1 cup water – for Foodi pot
Syrup:
1 cup packed brown sugar
¼ cup butter or margarine
¼ cup water
½ teaspoon salt
1 cup water for Foodi for steaming
(I fix the syrup in a Pyrex measuring cup and fix it in the microwave)
Directions:
Scrub potatoes; pierce all around to release steam. Add 1 cup water to the Foodi pot. Place the Red Sling in the pot and add the potatoes.
Select Pressure Cook High for 20-25 minutes using a Natural Release of 10-15 minutes. They were perfect! Carefully remove and cool until able you are able to handle to take slip the skins off. Cut into ½ inch slices. (I usually just cut the potatoes in half-length wise.) Add to an 8-inch baking pan and pour syrup over the potatoes.
Add water to the Foodi pot. Place the pan on the Red Sling or in this case I fixed both the sweet potatoes and green bean casserole together using my steamer pots. The potatoes in the bottom and green beans in the top, with the fitted lid, not the steamer lid. Next, select Steam for 12 minutes.
Now… because we really like marshmallows, we top ours the last 5 minutes with mini-marshmallows, (or big ones), but don’t go overboard because they will expand. You can Air Crisp with a temperature of 390°F for a few minutes to get that golden brown crispy, crunchy, yummy, sticky marshmallow! Or, if you have a kitchen torch, use it!
Feel free to increase the amounts. We usually have 18-20 people, but not everyone likes sweet potatoes, (just the marshmallows!)
Preferences: fully cooked with some chew – fully tender
6 inches: 15 – 20 mins
8 inches: 25 – 30 mins
10 inches: 35 – 40 mins
12 inches: 45 – 50 mins
Pressure Release Method: Natural Release (roughly 10 – 11 mins)
****
Caramel (Dulce de Leche)*, By: Andi Schuff, October 27, 2018
(courtesy of Jeffrey of Pressure Luck)
This was CRAZY EASY to make!!!
Ingredients:
1 can sweetened condensed milk (14 oz.)
1 tsp. vanilla extract
Directions:
1. Remove label and lid from can. (You could transfer milk to a mason jar if you prefer.)
2. Cover can (or jar) with foil.
3. Put can on rack in Ninja Foodi.
4. Pour enough water in pot to submerge can (or jar) halfway.
5. Cook on high pressure for 40 minutes.
6. Quick release.
7. Remove foil. Remove from pot. After allowing it to cool for a bit (maybe 20 minutes), add in vanilla extract.
8. Stir well for a few minutes so the consistency goes from a curdled/lumpy one to a nice, smooth, creamy one!
****
Caramel Popcorn - Lazy Man’s*, By: Debbie Sterner, June 21, 2019
Lazy man’s caramel popcorn. First, I do not have nor could I find a glass lid, so I bought a microwave splatter cover. It works fine and did not get too hot.
Ingredients:
2- 3 Tbs. coconut oil
1/3 cup Amish popcorn – or popcorn of choice
squeeze butter – to taste
salt – to taste
Hersey’s Caramel syrup
Directions:
Select Sear/Sauté. Preheat for 5 minutes and test. Add oil and 3 kernels to pop. Once popped add the remaining popcorn. When finished popping add the squeeze butter and salt. Stir. Add the Hersey’s Caramel syrup. Stir until all blended. Transfer to a bowl to cool. So yummy!!!
*Added comment by: Jennie Schafer - I bet the “Smucker’s Magic Shell” ice cream toppers would work great too. Dump your popcorn on a baking sheet and drizzle. I think I may try this.
keep from burning after the popcorn popped, did you turn off the Foodi. Mix in the remaining ingredients, then remove the pot from the heat.
Pour into your serving bowl. Enjoy!
****
Caribbean Jerk Chicken with Rice & Pineapple*, By: Andi Schuff, October 19, 2018
Ingredients:
1 cup white rice
1 cup chicken broth
Caribbean Jerk Chicken breasts – marinated
canned pineapple slices
Directions:
Add the white rice and chicken broth to the bottom of the Foodi cooking pot. Add the marinated chicken breasts to the Cook & Crisp Basket. Place the basket on top of the rice. Pressure cook on high pressure for 7 minutes. Do a quick release. Remove all of the food. Add the pineapple to the Cook & Crisp Basket to Air Crisp for 10 minutes @ 390°F.
****
Carnitas Tacos
Prep Time 15 minutes Cook Time 40 minutes Servings 12
Ingredients:
2 pounds uncooked boneless pork shoulder, cut in 1-inch cubes
6 cloves garlic, peeled, crushed
Juice and zest of ½ orange
1 teaspoon dried oregano (or 20 leaves fresh)
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 ½ teaspoons chili powder
1/2 large onion, peeled
½ cup chicken stock or vegetable stock
2 tablespoons agave nectar
1 tablespoon fresh cilantro or parsley, chopped
12 (6-inch) corn or flour tortillas, for serving
Toppings
Avocado, sliced
Red onion, thinly sliced
Hot sauce
Sour cream
Lime wedges
APPROX. PRESSURE BUILD: 7 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place pork, garlic, orange juice and zest, oregano, salt, pepper, and chili powder in pot. Stir to combine.
Place onion and stock in pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 20 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/SAUTE and set to MD:HI. Select START/STOP. Using silicone-tipped tongs, remove onion from pot and shred pork. Allow pork to simmer for 10 minutes, or until the liquid in pot is reduced, stirring occasionally.
Once liquid is reduced, stir agave nectar into the shredded pork. Close crisping lid. Select BROIL and set time to 8 minutes. Select START/STOP to begin.
When cooking is complete, stir in cilantro or parsley and add salt if needed. Place carnitas into tortillas and assemble with your favorite toppings.
****
Cauliflower
Ingredients:
1 head cauliflower
Directions: WHOLE HEAD
Directions:
Place 1 cup water and Cook & Crisp™ Basket in pot.
With a knife, cut an X into the head of cauliflower, slicing about halfway down. Place cauliflower into the basket.
Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 3 minutes. Select START/STOP to begin.
Directions: FLORETS
Place 1 cup water into the pot. Add the Air Crisp Basket with your florets.
Select the Steam setting with a time of 15 minutes, for a large head. (You may need a little long time. Check after 13 minutes.
When done, add your desired toppings.
Select Air Crisp with a temperature of 390°F for 10 minutes. Check at the 8-minute mark for crispness.
A suggested topping:
Ingredients:
½ cup grated Parmesan
4 Tbs. mayonnaise
2 Tbs. Dijon mustard
1 garlic clove – minced
cracked black pepper
Directions:
Mix well. Brush or pour over cauliflower before Air Crisping.
Roasted Cauliflower – Air Crisp Method Only
Ingredients:
1 cauliflower
olive oil
salt & pepper – to taste
Directions:
Break cauliflower into florets. Add olive oil, salt and pepper. Toss to coat well.
Select Air Crisp with a temperature of 390°F for 12-15 minutes. Crisp to desired browning and tenderness.
****
Cauliflower with Szechuan Influence – Ninja Foodi Pressure Cooker/TenderCrisp*, By: Sidney Kan, January 15, 2021
On my second tasting menu I baked a cauliflower with Szechuan influence and finished it off with parmesan cheese. Taste truly superb.
Ingredients:
1 whole cauliflower (wash and clean)
¼ teaspoon Szechuan spice powder
¼ teaspoon chili flakes
Pinch of salt
2 teaspoon of parmesan cheese
Parmesan cheese slices
Directions:
1. Place ½ cup of water in the Foodi pot. Place the cauliflower on the reversible rack in the low position. Place the pressure lid and secure, making sure the pressure valve is set to Seal.
Select Pressure Cook High with a time of 3 minutes, using a Quick Release. Open carefully.
2. Once done, add the Szechuan spice and chili flakes to the cauliflower, followed by the salt and parmesan cheese.
3. Close the Crisping lid.
Select Air Crisp with a temperature of 390°F for 20 minutes; (default setting.)
4. After 5 minutes top the cauliflower with slices of cheese and continue to air crisp.
6. Brown to your preferences.
7. Serve warm.
****
Caulifredo*, By: Missy Perkins Shaffer, March 4, 2019
I made this tonight. It’s pretty good, but I kept comparing it to real Alfredo sauce.
Ingredients:
8 cloves garlic, minced
1 cup cashews (I used roasted, but raw is preferred.)
3 cups chicken broth
24 oz. cauliflower florets
2 cups parmesan cheese
Salt and pepper
2 Tbs. olive oil
Directions:
Select Sauté on the Foodi. Preheat 3-5 minutes. Add olive oil and garlic. Sauté for 1 minute.
Turn off the Foodi. Add the cauliflower, cashews and chicken broth to pot.
Select Pressure Cook HI for 3 minutes. Do a Quick Release.
Remove from the pot. Add to a blender or food processor until smooth.
Stir in the cheese and pasta.
Enjoy!
*Note: It seems this could possibly be a soup as well.
****
Cheddar Cornbread
Prep Time 10 minutes Cook Time 20-25 minutes Servings 8
Ingredients:
1 ¼ cups all-purpose flour
¾ cup cornmeal
¼ cup sugar
2 teaspoons baking powder
2 teaspoons kosher salt
1 egg
1 cup whole milk
¼ cup canola oil
1 cup shredded cheddar cheese
Directions:
Place the Ninja® multi-purpose pan* (or an 8-inch baking pan) on the reversible rack, making sure rack is in the lower position. Place rack in pot. Close crisping lid. Preheat the unit and pan by selecting BROIL and setting the time to 10 minutes. Select START/STOP to begin.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Add egg, milk, and oil to the dry ingredients and whisk to combine. Add cheese and stir to incorporate.
Once unit and pan have preheated for 10 minutes, open lid and spray pan with cooking spray. Pour batter into pan.
Close crisping lid. Select BAKE/ROAST, set temperature to 350°F, and set time to 25 minutes. Select START/STOP to begin. Bake for at least 20 minutes, until corn bread is golden brown, and a wooden toothpick inserted in center comes out clean.
When cooking is complete, remove rack with pan from unit and let cool on a cooling rack for 5 minutes before serving. If desired, toast thick slices of corn bread in butter using the SEAR/SAUTÉ (MD:HI) setting.
****
Cheesesteak Sandwich – NINJA FOODI XL GRILL*, By: Aurelia Dougan McCollom, February 19, 2022
Ingredients:
1 package (12 oz.) Gary’s QuickSteak Beef – with seasoning packet
olive oil – for griddle
½ cup green peppers - julienne sliced
1 cup onion – white or yellow - julienne sliced
salt and pepper to taste
6 slices Provolone cheese – or cheese of choice
1 package Hawaiian Rolls – or 2 hoagie buns* (see bottom of recipe)
Directions:
Divide the rolls into 2- 6 roll sections. Slice in half for tops and bottoms. Butter the rolls. You will be using the griddle and griddle setting.
Select Griddle with a temperature of 400°F to begin preheating. When preheated, toast the rolls by sections. Close the lid to toast. Check after 30 seconds to 1 minute for your desired browning. Remove.
Add the olive oil, peppers and onions. Sauté until onions just begin to wilt and become translucent. Add salt and pepper. This will draw out moisture while cooking. Remove.
Add the beef. Brown. Break up meat to evenly cook. Sprinkle the seasonings and mix.
When done, return the peppers and onions. Mix.
Divide the mixture into 2 sections. Add cheese to melt. When melted, top with the top bun with the bottom bun facing up, on top of each section of meat. Close the lid and turn off the heat. Let the buns warm for about 2 minutes to soften. Remove the bottom bun to a platter. Using two spatulas, slide each section to the bottom bun. (It’s actually easier to move than it looks.)
Slice into 6 individual buns.
Serve.
*I did make these one other time using the hoagie buns; and using the same method, except the buns were not sliced through.
We actually preferred the Hawaiian Rolls.
****
Cheesy Chicken Crunchadilla
Prep Time 15 minutes Cook Time 8 minutes Servings 2
Ingredients:
1 flour tortilla (12 inches)
1 cup cooked chicken meat, shredded, divided
½ package (4 ounces) prepared cheese product, cut in ½ inch cubes, divided
1 Roma tomato, diced, divided
2 scallions, thinly sliced, divided
2 corn tostadas, divided
¼ cup shredded Mexican cheese blend
Directions:
Lay flour tortilla onto a clean surface. Place 1/2 cup shredded chicken onto center of tortilla. Sprinkle half of the cubed cheese evenly on top of shredded chicken, then sprinkle with half the tomatoes and half the scallions.
Place one tostada on top. Repeat step 1 with layers of remaining chicken, cubed cheese, tomatoes, and scallions. Top with second tostada and shredded cheese.
Gently fold flour tortilla over the layers in a concentric pattern, about 4 folds, until the crunchadilla is securely wrapped.
Using a broken piece of tostada or a torn piece of tortilla, cover the center opening of the crunchadilla so all contents remain secure during cooking.
Gently flip crunchadilla over, seam-side down, and coat the top with cooking spray.
Place crunchadilla in Cook & Crisp Basket. Select AIR CRISP, set temperature to 360°F, and set time to 8 minutes. Select START/STOP to begin.
When cooking is complete, crunchadilla is ready to serve.
A tip from the Ninja® Kitchen Team
If you can’t find tostadas at your grocery store, use layers of round tortilla chips instead. (Triangular chips could poke holes in the flour tortilla.)
****
Cheesy Jalapeno Cornbread*, By: Patti Cobbs, January 25, 2020
Ingredients:
1 (8 ½ ounce) box Jiffy cornbread mix
1 egg
¼ cup butter, melted (can eliminate)
1/3 cup milk (can use Skim)
2-3 tablespoons canned jalapeno peppers, diced and drained well
1 cup cheddar cheese, shredded - Reduce to ½ cup if adding creamed corn
½ can (4 oz) creamed corn (optional)
1/8 teaspoon salt (optional)
PAM or oil - to grease pan
Directions:
1. Combine cornbread mix, egg and butter in a mixing bowl.
2. Add remaining ingredients. Combine well. Mixture will be thick and lumpy.
3. Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish.
4. Bake at 375°F for 15-20 minutes or until cornbread is golden brown.
5. An alternate cooking method:
Select Air Crisp 350°F and use same cooking time.
****
Cherry Pie with Streusel Topping – Foodi Grill*, By: Aurelia Dougan McCollom, November 20, 2019
Since the Foodi Grill turns out a great cake, a pie can’t be that hard!
I found an old Pyrex pie dish. No handles, just completely round. From rim to rim, it measures 8 inches. It fits perfectly in the inner pan of the Foodi Grill.
Sam’s Club has a box of 6 Pillsbury Rolled Pie Crust on sale, and our grocery has Lucky Leaf fruit pie fillings on sale, so I figured I wouldn’t be losing a lot if it didn’t turn out.
It was Wonderful!
Ingredients:
Pillsbury refrigerated pie crust
canned pie filling of choice
Topping:
½ cup flour
¼ cup butter, softened
¼ cup brown sugar
Directions:
Add crust to pie plate. Crimp edges. Prick the crust with a fork to prevent puffing. (You are pre-baking the crust. The next pie I will try without pre-baking.)
Select Bake with a temperature of 400°F for 10 minutes, do not preheat the Grill. Place the pie on the “red sling.” Believe me, it is so much easier to remove. Tuck the handles down towards the side of the inner pan, (you are not placing the Air Crisp Pan,) just put it in and turn it on! Using tongs or if you have gloves, bring the handles up and lift out carefully, placing on a trivet to cool before filling.
When the crust is cool, add the fruit of choice.
Mix the topping with a fork until crumbly. Sprinkle over the top of the pie.
To bake:
Select Bake to begin preheating with a temperature of 400°F. with a time of 20 minutes. When ready, add the pie and bake until streusel is crisp, or internal temperature is 165°F or higher.
Tuck the handles down towards the side of the inner pan as you did when pre-baking the crust. Remove using the same directions and place on the trivet.
After 45-60 minutes, cut and enjoy!
****
Chicken Afritada*, By: Jessica Conol, May 31, 2020
Made in the Foodi Deluxe 8 qt.
I used no sodium chicken broth. I didn’t have a bell pepper so I used a jar of pimentos. I also added a can of garbanzo beans. The chicken was cut-up leg quarters.
Ingredients:
10-12 chicken drumsticks and thighs
2 Tbs. oil of choice
3 Tbs. minced garlic
1 onion, sliced
1- (6 oz.) can tomato paste
2 cups chicken broth (or water)
½ cup soy sauce
¼ cup fish sauce or 1-2 tbsp salt
2-4 dried bay leaves
3 cups carrots - I use baby carrots
1-2 potatoes, diced - similar size as carrots
½ bell pepper, slices or 1 small jar pimentos
¾ cup frozen peas
1- (15 oz.) can garbanzo beans
1-2 Tbs. cornstarch (mixed with cold water) - optional to thicken sauce
Directions:
Select Sear/Sauté High on your Foodi to begin preheating. Add your oil of choice and heat. Add the chicken to brown, turning occasionally. Your chicken does not need to be cooked through at this time. Add the garlic and onion to soften. Remove the chicken mixture from the pot.
While still using the Sauté function, add the chicken broth (or water) and deglaze the pot. (Deglazing the pot is when you add liquid to the pot and the "good bits" lift off the bottom when you stir.)
Add the soy sauce, fish sauce, bay leaves, and tomato paste. Mix well. Return the browned chicken mixture to the pot.
Place the pressure cooker lid on the Foodi and lock in position. Be sure the pressure valve is set to Seal.
Select Pressure Cook High with a time of 10 minutes, using a slow controlled Quick Release.
When the pressure has released, open carefully.
Add the carrots, potatoes, bell pepper, peas and garbanzo beans to the pot.
Return the pressure cooker lid and lock, making sure the pressure valve is set to Seal.
Select Pressure Cook High, for 1 minute, using a slow controlled Quick Release.
When the pressure has released, carefully remove the lid.
Season with more fish sauce or salt, if needed.
*Added comment, by: Aurelia Dougan McCollom – Because I have never heard of this recipe, I did a quick look-up. For it’s origin.
Chicken Afritada, also known as Apritadang Manok, is another classic tomato sauce-based dish adapted from Spanish cuisine. The origin of this delicious Filipino dish dates back during the colonial era (1521-1898) of Spain in the Philippines. ... You can use pork instead of chicken for Pork Afritada version.
It is served over white rice.
****
Chicken & Dates “Tagine”*, By: Liz DeVigili, September 12, 2019
For dinner I made a Moroccan dish called Chicken & Dates in Tagine. My daughter saw the recipe in the Costco Connect magazine and said please make this for me. So, I adapted to the Ninja Foodi. I also halved the recipe for two servings. It turned at really good. We served it with French bread. Here is how I made it. Servings: 2
Ingredients:
2 Tbs. olive oil
4 skin-on chicken thighs
pinch of salt
1 leek chopped or a large yellow onion, chopped
2 garlic gloves, chopped
½ tsp ground ginger
1 tsp turmeric
dash white pepper
½ Tbs. coriander
½ tsp cumin
½ cinnamon stick - 2 inches long
¾ cup chicken stock
1½ Tbs. honey
½ Tbs. cilantro
½ Tbs. chopped parsley
6 pitted dates - chopped in quarters
Directions:
1. Add oil to Foodi pot.
Select Sear/Sauté High. Preheat for 4 minutes. Sprinkle chicken with salt. Add the chicken to the pot. Sauté on each side for 3 minutes. Remove the chicken.
2. Add more oil if necessary. Add onion or leek. Sauté on high until translucent, about 5 minutes. Add garlic and sauté for 3 more minutes. Add all spices and cook for 3 minutes, constantly stirring.
3. Add chicken stock to the onion mixture and then the dates. Add the chicken with skin side up.
Select Pressure Cook High for 10 minutes using a 10-minute Natural
Release, followed by a Quick Release.
4. Select Bake/Roast with a temperature of 325°F. Bake for 15 minutes.
4. Remove chicken. Add honey and stir it in.
Select Sear/Sauté to thicken sauce.
5. Pour over chicken. Add chopped fresh herbs.
****
Chicken & Dumplings*, By: Adrienne Stinson, August 26, 2020
Ingredients:
3 chicken thighs (skin was on, or use skinless)
2 cups water
2 cartons (32 oz. each) chicken broth
2 cups of Bisquick
2/3 cup milk
Directions:
Place the chicken on the upper and lower trivet.
Add the water to the pot. Place the pressure cooker lid on the pot.
Select Pressure Cook High for 20 minutes using a Quick Release. Remove and set aside.
Add the chicken broth to the chicken drippings inside the Foodi pot.
Select Sear/Sauté High.
Skin and cut up the chicken pieces from the thighs. Add to the pot.
Place the pressure cooker lid, making sure the pressure valve is set to open. Follow the directions on the box for making made the dumplings using the Bisquick.
Once it starts boiling, add the dumplings. Place the pressure cooker lid, making sure valve is set to open. Check occasionally and test to be sure they are cooked through. Reduce the heat.
(I ended up making 2 sets of dumplings because hubby and the boys really liked it!)
****
Chicken and Gnocchi Soup (Olive Garden Copycat) - Ninja Foodi with SmartLid*, By: Aurelia Dougan McCollom, January 19, 2022
Slow Cook directions & Pressure Cook directions.
Ingredients:
4 tablespoons (½ stick) butter
1 tablespoon extra virgin olive oil
1 cup onion, finely diced
½ cup celery, finely diced
2 garlic cloves, minced
¼ cup all-purpose flour
1 quart half-and-half
2 (14-ounce) cans chicken broth – (I make my own broth)
salt – to taste
½ teaspoon dried thyme
½ teaspoon dried parsley flakes
¼ teaspoon ground nutmeg (optional)
1 cup finely shredded carrots – (I bought the pre-shredded carrots and used ½ package)
1 cup fresh spinach leaves, coarsely chopped – (I did not measure. I used a large handful and roughly chopped in large pieces)
2 cups diced cooked chicken breast (I used 2 cups of rotisserie chicken white and dark meat)
1 (16-18 ounce) package ready-to-use gnocchi
Directions:
Select Sear/Sauté medium, melt the butter and add the olive oil.
Add celery, carrots, and onion. Sauté until tender. Add the garlic. Add seasonings. Sauté 1 more minute.
Stir in flour. Allow flour to heat through.
Slowly add the chicken broth while stirring to prevent lumps.
Bring mixture to a boil.
Add the chicken.
Select Slow Cook Low with a time of 6 hours. (Default.) Cook for 4 hours.
Select Sear/Sauté level 3. (Medium.) Add the gnocchi, following the cooking directions on the package. (Mine was to boil for 3 minutes.)
Lower heat to medium-low. Add cream and stir to combine. Heat to steaming, but not boiling.
Test for seasoning. Stir in spinach. Allow spinach to wilt. Heat thoroughly.
Serve with breadsticks or Italian bread.
**Alternative Pressure Cooking directions**
Select Sear/Sauté medium, melt the butter and add the olive oil.
Add celery, carrots, and onion. Sauté until tender. Add the garlic. Add seasonings. Sauté 1 more minute.
Stir in flour. Allow flour to heat through.
Slowly add the chicken broth while stirring to prevent lumps.
Place the Pressure Cooker Lid. Set Vent to Seal.
Select Pressure Cook High for 2 minutes with a Quick Release.
Carefully remove lid.
Add the chicken.
Switch to Sear/Sauté Medium. When it comes to a slight boil, add the gnocchi, following the cooking directions on the package. (Mine was to boil for 3 minutes.)
Lower the heat to medium-low, (level 1-2). Add cream and stir to combine. Heat thoroughly, but do not boil.
Test for seasoning. Stir in spinach. Allow spinach to wilt. Heat thoroughly. (Soup will continue to thicken as it sits. You can add a little water if desired.)
Serve with breadsticks or Italian bread.
****
Chicken & Noodles*, By: Shara Chilcoat, January 7, 2020
Ingredients:
2 large frozen chicken breasts (boneless skinless)
5 cups of water
1 chicken bouillon
salt and pepper, to taste
poultry seasoning, to taste
2 cups dry egg noodles
24 oz. jar Alfredo sauce
frozen mixed vegetables, chopped onion & diced garlic - optional
Directions:
Add the water, chicken, bouillon, poultry seasoning, salt and pepper to the Foodi ceramic pot. Attach pressure cooker lid. Set valve to Seal.
Select Pressure Cook High for 25 minutes followed by a Quick Release. Remove the lid carefully away from you. Do not drain the broth.
Remove chicken. Shred then add back to the pot.
Add the noodles.
Select Pressure Cook High for 6 minutes followed by a Natural Release of 6 minutes, then a Quick Release. Set on pressure cook and high. Cook for 6 minutes. Remove the lid carefully away from you. Do not drain the broth.
Stir in the Alfredo sauce.
*Notes - Add frozen mixed vegetables, chopped onion & diced garlic when adding the noodles for a full chicken vegetable soup.
****
Chicken & Vegetables - Ninja Foodi Grill*, Patti Cobbs, January 24, 2020
Although I prepared this in the, I'm sure it could also be done in the Foodi.
Ingredients:
2 chicken thighs, bone-in
5-6 small Yukon Gold Potatoes, quartered
1 bunch Asparagus
Slap Yo Mamma or similar Cajun seasoning – to taste
*
For Asparagus & Potatoes:
1-1½ Tbs. olive oil
¼ tsp ground pepper
¼ tsp salt
1/4 Tsp dried Rosemary
¼ tsp thyme
Directions:
1. Season chicken with salt & pepper, along with a shake of Cajun seasoning.
2. In large bowl, toss potatoes with oil & seasonings.
3. Select Air Crisp with a temperature of 375°F for 25 minutes. (It is not necessary to preheat the grill.)
4. Add the chicken to the air crisp basket along with the potatoes.
5. While chicken & potatoes are cooking, toss the asparagus in the same bowl you used for the potatoes. Add oil & additional seasoning if necessary.
6. After the chicken has been cooking for 10 minutes, turn chicken over and toss potatoes. Let cook for another 10 minutes.
7. When 5 minutes are remaining, flip the chicken & toss potatoes again. Add the asparagus on top of chicken & potatoes.
8. Cook for the balance of 5 minutes.
****
Chicken Breast – Ninja Oven*, By: Brandi Tatarchuk, September 17, 2019
Ingredients:
2 whole chicken breasts – cut in half, (4 pieces)
1 bunch asparagus
pesto – to taste
minced garlic – to taste
lemon juice – to taste
Directions:
Slice the chicken breast long ways in half. Season with pesto and minced garlic.
Select Air Fry with a temperature of 380°F. When ready, place the chicken and asparagus for 14 minutes. Squeeze lemon juice on asparagus when done. Chicken was moist and asparagus was perfectly tender. Love this thing!
****
Chicken Breast with Mild Heat Sandwich – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, February 3, 2020
(for 2 sandwiches)
Ingredients:
1 chicken breast – cut lengthwise in half
dill pickle juice – to cover for brining
avocado oil – or oil of choice to spritz
Brioche bun – or bun of choice
* Flour Mixture – Adapt ALL Seasonings to your taste!
1 cup flour
1/8th cup Slap Yo Mama Cajun Seasoning
2 tsp. onion powder
2 tbs. garlic powder
½ tsp. ground cayenne red pepper
½ tsp. Frank’s Red Hot Seasoning Blend
¼ cup cornstarch or potato starch – potato starch was used in this recipe; I think it adheres better for a crispier coating
* Egg Mixture
1-2 eggs
Breading mixture:
½ cup unseasoned breadcrumbs
1 cup panko
½ cup flour
¼ cup parmesan cheese
½ tsp kosher salt
½ tsp garlic
½ tsp black pepper
1 tsp. Italian seasoning– (I actually used 1½ tsps.)
mix all these ingredients together in a container as suggested above
Directions:
Brine the chicken in the pickle juice at least 2 hours. (I do it overnight.)
Add the egg to a bowl and whisk.
Take a chicken breast and dip it in the flour mixture and cover both sides, patting in the flour.
Dip into the egg, coating both sides, well.
Dip into the panko, breadcrumb, flour mixture, patting both sides to cover.
Dip again back in the egg mixture; then back to the panko, breadcrumb, flour mixture, patting both sides to cover.
Place a cookie sheet or plate with a wire rack on top. Spritz the top with the oil. Let set while the Foodi Grill is preheating.
Insert the Air Crisp Basket.
Select Air Crisp with a temperature of 390°F to begin preheating. When ready, lightly spritz the bottom of the air crisp basket. Add the breasts spritzed side down. Spritz the top of the chicken.
Using the default setting of 20 minutes, begin crisping. After 10 minutes of crisping, check for browning. If to your liking, gently turn over. (I use 2 Spurtle spatulas. One under and one on top to flip so I didn’t tear the breading.) Take a temperature test. At this time, it should be about 155°F. Continue crisping until you get your desired browning. Temperature should be at least 165°F.
Total cook time was 15 minutes.
*Added comment – If you don’t want heat, just eliminate the Slap Yo Mama, cayenne, and Frank’s.
****
Chicken Broth - Ninja Foodi or Ninja Foodi with Smartlid*, By: Brandi Tatarchuk, February 19, 2022
Ingredients:
chicken bones
water to fill line
1-2 tablespoons apple cider vinegar
Directions:
Add your chicken bones. Add water to the Max-Fill line. Add the apple cider vinegar. Stir.
Close the lid.
Select Pressure Cook Hi with a time of 4 hours, using a Natural Release or using a Controlled Release. To do a Controlled Release, just toggle the vent release, slowly.
Vacuum seal when cool.
This recipe gives great flavor for soups, gumbo or chicken and dumplings.
****
Chicken Cordon Blue Pasta*, By: Michael Bielick, June 21, 2019
This can be cooked in the Foodi on Slow Cooker High or the Ninja on high.
Ingredients:
2 cups chicken broth (It's better than bullion brand was used in this recipe)
1 jar Alfredo sauce
1 Tbs. Dijon mustard
¼ tsp black pepper
1 lb. chicken breast cut into cubes
8 oz. penne pasta - uncooked
¾ cup chopped sliced ham
8 oz. shredded swiss cheese
1 Tbs. butter - melted
½ cup panko breadcrumbs
Directions:
Mix broth, mustard, Alfredo sauce, and pepper in your Foodi or Ninja multi-cooker. (Since the Foodi is non-stick, I didn't spray it with cooking spray). Stir in the chicken.
Select Slow Cook High for 1½ hours or until chicken is cooked through.
Stir in ham and pasta. Cover. Continue cooking for an additional 30 minutes, depending on the pasta you are using. Stir frequently. Because Rigatoni pasta was used in this recipe, an extra 30 minutes was required.
Stir in cheese until melted. Keep the pot covered for about 10 minutes so the sauce will thicken.
Toast bread crumbs in melted butter, sprinkle on top of pasta before serving.
****
Chicken Drumsticks - Ninja Foodi XL Grill*, By: Katrina Edmond, January 5, 2021
Ingredients:
Chicken drumsticks – enough for your family
Weber Smokey Brown Sugar Dry Rub – or rub of choice
canola oil to spritz chicken
Sweet Baby Rays BBQ Sauce – or sauce of choice
Directions:
1. Prep chicken by laying drums on a meat tray (or in a Ziplock bag.) Spray canola oil evenly on both sides of chicken (or in bag if using.)
2. Generously season chicken with dry rub (I used Weber smoky brown sugar.)
3. Select Grill to begin preheating.
4. Place chicken on the grill plate when prompted to add food. Halfway through grilling, you’ll be prompted to flip chicken.
*I brushed on just a small amount of Sweet Baby Ray’s barbecue sauce (optional.) After the flipping.
Check temp with built in thermometer, or your own.
ENJOY! We sure did!
****
Chicken Grillers with Baked Potato – Ninja Foodi Grill; Brussels Sprouts – Ninja Foodi Pressure Cooker/Tendercrisp*, By: Aurelia Dougan McCollom, February 20, 2020
Ingredients:
2 chicken griller’s – your choice of flavor (these were Southwestern & Texan)
2 baking potatoes – season and oil if desired
1 (16 oz.) bag frozen Brussels sprouts
1 cup water
scant amount of salt - optional
Directions:
Place the washed, pierced, and seasoned potatoes in the Foodi Grill Air Crisp Basket.
Select Bake with a temperature of 400°F for 40 minutes. (Depending on the size of the potato, for time. Tonight’s potatoes took 35 minutes.) When tender, remove and wrap in foil to keep warm. Remove the Air Crisp Basket.
*
Place the Ninja Foodi Grill Grate in the ceramic cooking pot of the Foodi Grill.
Select Grill High with the default temperature of 500°F. When ready place your chicken grillers on the grate. (If you have the Integrated Smart Probe Ninja Foodi Grill, insert into one of the grillers. Plug the temperature probe into the socket on the right of the unit. Set the temperature for 160°F. When the temperature is met, the unit will automatically turn off. Carry over cooking while resting will increase to 165°F. The safe temperature for chicken.)
If you have an iGrill thermometer or other brand with a wire, it works the same, but of course your unit will not turn off. The iGrill will alarm you when you reach within 5°F of being at your target temperature, either by a phone app or the unit itself.
These grillers were done in about 10 minutes. (Turning is optional. I did not.)
(Temperature test manually if you do not have a probe.)
Very moist and very good.
*
At the same time as starting your grillers, start the Brussels sprouts.
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.
(By the time the Brussels sprouts were done, the grillers were also done.)
Dinner was quick, flavorful and so easy to prepare.
****
Chicken Half- Foodi Grill*, By: David Marrione, October 30, 2019
Ingredients:
2 half chickens
Spices used: McCormick’s Rotisserie Chicken Spice Blend, Garlic, Lemon Pepper, and a bit of Caribbean Jerk Spice, just to give it a lil’ heat!
Directions:
Season as desired.
Place the Air Crisp Basket in the Ninja Grill.
Select Air Crisp with a temperature of 400°F to begin preheating. When ready place a half chicken. Cook for 20-25 minutes or your desired crispness with an internal temperature of 165-170°F and remove. Rest for 5-7 minutes before slicing.
Smells Absolutely AHH-Mazing!
****
Chicken in A Cream of Mushroom & Wine Sauce*, By: Alex Simpson, April 21, 2020
Ingredients:
2 frozen chicken thighs
1 can cream mushroom soup
1/3 cup liquer musket wine
1 tsp chicken stock powder
1 can water, (soup can)
Directions:
Mix the soup, water,wineand chicken powder to a bowl and mix.
Add the frozen chicken thighs to the Foodi pot.
Add the presssure cooker lid, making sure the pressure valve is set to seal.
Select Pressure Cook High for 20 minutes with a Quick Release.
To thicken, remove the chicken and add a corn starch slurry to the soup.
****
Chicken – (It’s Better Than Boston Market)*, By: Annelle Abed, January 1, 2021
My new favorite way to make chicken! My daughter said that it’s better than Boston Market, no offense lol! My way has extra steps, but they are worth it. I will be happy to share them with you.
First, I brine the chicken overnight.
Brine:
¾ cup of salt
1 tablespoon baking soda
1 lemon
2 tablespoons vinegar
enough water to cover the chicken
Place ingredients in the same order written.
Mix well, then place chicken in it, cover and refrigerate overnight
Second is the marinade:
Wash the chicken, then pat dry.
Combine all ingredients
Lemon juice
Olive oil
Plain yogurt
Salt
Pepper
Spices and seasonings as you like (I used every spice that makes sense to put on chicken in my pantry, I am an Arab and we love spices
I also added a picture of the spices
Mix ingredients well, and apply all over the chicken, inside and out.
Third is adding flavor inside the chicken: All seasonings to taste
Rosemary
Thyme
Bay leaves
Cardamom
Cloves
Garlic
Onion
Celery
4 tablespoons butter divided into separate pats – to be place on prepared chicken
Place inside the chicken and tie the legs together.
Cover the chicken and let marinade in the fridge until time to cook.
Cooking time:
Preheat the Ninja Foodi Pressure Cooker/TenderCrisp, or similar Foodi on Air Crisp with a temperature of 375°F.
Place chicken and add 2 Tbs. butter on top of each breast. Let it cook for 45 minutes flipping half-way and placing the remaining 2 Tbs. butter on the other side. Do and internal temperature test. After the 45 minutes of cooking time turn off the pot and let the chicken rest inside the pot for about 15 minutes.
It was amazing. I hope that this was easy to follow.
****
Chicken Jerky – Your Pet Will Love You – Ninja Foodi Grill & Foodi*, By: Aurelia Dougan McCollom, August 16, 2019
Ingredients:
1-4 chicken breasts
Directions:
For ease of slicing, place the chicken in the freezer for an hour or more.
Slice thin.
I suggest lightly spritzing the racks with avocado or olive oil to prevent sticking.
Arrange on the dehydrating racks, leaving a little space so the slices do not touch.
Grill:
Place the racks in the Ninja Foodi Grill.
Close the Air Crisp lid.
Select Dehydrate with a temperature of 150°F for 4½ hours.
Foodi:
Place the racks in the Ninja Foodi pot.
Close the Air Crisp lid.
Select Dehydrate with a temperature of 150°F for 5-6 hours. (Mine normally take 6 hours.)
Although jerky does not need refrigeration, I do keep mine refrigerated.
The jerky you buy from the stores has preservatives. This is pure chicken.
*I did say “Your Pet Will Love You”, but it’s good for you too!
Or, you can season it the same way as you season for the beef.
****
Chicken Kabobs - Ninja Foodi Grill*, By: Randall McGouirk, January 14, 2020
Ingredients:
2 large chicken breasts skinless – cut into chunks
2 tablespoons olive oil
2 medium yellow squash, chopped
2 large red onions, quartered
1 broccoli crown without stem, pulled apart
1 orange bell pepper
1 red bell pepper
1 pint cherry tomatoes
Everything But the Bagel Seasoning
You'll need the 6" Skewers from Amazon. I purchased those because they are stainless, and I can reuse them.
Directions:
Chop up all vegetables and chicken. Season Chicken with your choice of seasoning.
Place the Foodi Grill Plate in the grill. Select Grill Max. The temperature will be 510°F.
Coat the chicken in the olive oil and toss. String vegetables and chicken onto skewer, alternating between each chopped vegetable.
Once Foodi is heated, it will say ADD FOOD. Then add skewers onto Grill plate (about 6-8 will fit).
Cook for 4-8 minutes until chicken is done. NO need to flip them. Using the grill plate will heat under them. The chicken will be moist, and the veggies will have some crunch.
****
Chicken Leg Quarters*, By: Audrey Peters, June 3, 2019
Ingredients:
4 chicken leg quarters
chicken rub
barbeque sauce & Catalina dressing
Directions:
Add 1 cup of water to the pot. Add the chicken to the rack in the low position.
Select Pressure Cook HIGH for 12 minutes with a Natural Release. Remove from the pot.
These were finished on the “grill” for an additional 10 minutes of cooking, basting with 2 with barbeque sauce and 2 with Catalina dressing.
(Only reason we finished on the grill, we were already doing other meats on the grill, and the Foodi was needed to do corn on the cob).
****
Chicken – Ninja Foodi Grill*, By: Jessica Nusz, March 8, 2020
I’d love to see your recreations for this recipe!
Ingredients:
For marinade:
1 lb. chicken leg quarters
2 cups buttermilk
½ cup pickle juice
1 Tbs. onion powder
1 Tbs. garlic powder
1 tsp old bay seasoning
1/8 tsp ground sage
1/8 tsp ground thyme
½ tsp paprika
Flour mixture:
3 cups all-purpose flour
½ Tbs. salt
½ Tbs. ground black pepper
½ tsp ground mustard
½ tsp ground cumin
½ tsp dill
½ tsp Italian seasoning
1 tsp old bay seasoning
1 Tbs. black garlic powder
1/8 tsp cayenne pepper
1/8 tsp ground sage
1/8 tsp ground thyme
Directions:
Marinade your chicken in a gallon sized Ziploc bag or container big enough to let the chicken marinade. Add the buttermilk, pickle juice, and seasonings. Add the chicken and shake until the chicken is coated place into the fridge to let marinate over night.
Take the chicken out at least an hour before cooking so it’s room temperature before cooking.
Preheat the Ninja Foodi Grill on Air Crisp to 400 degrees.
Mix all the seasonings together for the flour and add to the flour and mix well (I set my flour mixture aside for at least an hour same amount of time before cooking the chicken to let the flavors get to know each other) Coat the chicken and shake off any access flour.
Add to the Air Crisp Basket and cook for 25-30 minutes or until internal temperature reaches 160°F. Carry over cooking will bring it to 165°F.
Serve with au gratin potatoes or your favorite side for fried chicken.
****
Chicken Parm with Penne & Broccolini
Prep Time 15 minutes Cook Time 22 minutes Servings 4
Ingredients:
1 pound uncooked penne pasta
4 cups water
4 teaspoons kosher salt, divided
4 uncooked chicken cutlets (4 ounces each)
2 eggs, beaten
1 cup all-purpose flour
1 cup seasoned bread crumbs
½ cup grated Parmesan cheese, plus more for garnish
1 jar (24 ounces) marinara sauce, ¼ cup reserved
2 tablespoons olive oil
1 bunch broccolini, cut in 1-inch pieces
1 cup mozzarella cheese
Fresh parsley, minced, for garnish
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place pasta, water, and 2 teaspoons salt into the pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 2 minutes. Select START/STOP to begin.
While pasta is cooking, place flour and remaining salt in a shallow bowl and stir to combine. Add eggs and 2 tablespoons water to another bowl, whisking to combine. Place bread crumbs and Parmesan cheese into a third bowl.
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.
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.
Pour marinara sauce over the cooked penne, reserving ¼ cup sauce. Add broccolini and stir to incorporate.
Place reversible rack inside pot over the pasta, making sure rack is in the higher position. Place the breaded chicken on the rack and brush with oil.
Close crisping lid. Select AIR CRISP, set temperature to 325°F, and set time to 15 minutes. Press START/STOP to begin.
****
Chicken Parmesan with Bowtie Pasta*, - Ninja Foodi Grill & Pressure Cooker, By: Aurelia Dougan McCollom, January 8, 2020
This is basically my “Buttermilk Fried Chicken” recipe from years ago. You know the one; where your mom or grandma put the chicken pieces in a paper bag and shook the flour! I have upgraded the directions! Now it’s “dredge in flour, dip in the egg, and dredge in breadcrumbs and panko.”
Ingredients:
2 boneless skinless chicken breast – sliced lengthwise in half
avocado oil or canola oil – to spritz (I used avocado oil)
24 oz. jar pasta sauce – your choice of brand
mozzarella cheese – (Kraft shredded was used)
¼ - ½ cup bowtie pasta
4 cups water – or enough water to cover the pasta
½ tsp. salt – for Foodi pot
*
dredging mixture:
¼-½ cup all-purpose flour
¼-½ cup cornstarch, or potato starch – (I prefer potato starch. It adheres better)
1 tsp kosher salt
1 tsp black pepper
1 tsp Italian seasoning – (I actually used 1½ tsps.)
½ tsp garlic
Combine all these ingredients and whisk together – (I put both the flour mixture and bread mixture in separate rectangular lock & lock containers and shook to mix. It’s perfect size for breading.)
*
egg mixture:
2 eggs - beaten
*
breading mixture:
½ cup unseasoned breadcrumbs
1 cup panko
¼ cup parmesan cheese
½ tsp kosher salt
½ tsp garlic
½ tsp black pepper
1 tsp. Italian seasoning– (I actually used 1½ tsps.)
mix all these ingredients together in a container as suggested above
Directions:
Place the Air Crisp pan in the Ninja Foodi Grill.
Select Air Crisp with a temperature of 390°F and begin preheating while preparing to bread the cutlets.
Take chicken cutlet and dredge in flour, then egg mixture, and then in breadcrumb mixture. Place on a plate. Continue with remaining chicken cutlets.
When cutlets are breaded, spritz the top of the chicken with avocado, or canola oil.
When prompted, spritz the heated pan with avocado oil and the add spritzed chicken face side down to the air crisp pan. Spritz the top. Since the breasts were a pretty good size, I could only fit 3 chicken cutlets comfortably, in order to turn.
The Air Crisp time will default to 20 minutes, you will not need this amount of time. Check after cooking for 6-8 minutes for crispness. Turn after your desired browning. Continue cooking for another 2 minutes. Temp probe for a temperature of 163-165°F. (These temped at 163°F. Carry over cooking will take them to 165°F and above.) The chicken crisped for about 16 minutes total.
Add a few spoonsful of sauce to cover the top. Top with mozzarella cheese. Check after a couple of minutes to see how the cheese is melting.
Pasta in the Foodi:
Directions:
At the same time you add your chicken cutlets, start the Foodi.
Add enough water to cover the pasta. Add the salt to the ceramic pot and stir. Add the pasta.
Place the pressure lid and seal.
Select Pressure Cook High for 4 minutes using a Quick Release. Carefully remove the lid away from you.
Strain the pasta. Add the remaining sauce to the Foodi pot. Return the pasta to the pot. Stir gently.
Select Sear/Sauté Medium to keep hot. Return the lid.
Your cutlets and pasta should be ready at the same time. If the cutlets are already done because of varying times for the release of pressure, just leave the lid down and power off the Foodi Grill.
The chicken was so tender and juicy. Very flavorful.
We had 2 cutlets and some pasta for another meal. A sure winner for another night. Lock & Lock to freeze, then pop out. Foodsaver for another meal!
Enjoy!
****
Chicken Pot Pie*, By: Missy Perkins Shaffer, March 8, 2019
Ingredients:
½ stick butter, salted
1 large carrot, diced
1 cup onion, diced
3 cloves garlic, minced
1 cup Yukon potatoes, diced
1 cup frozen peas
1½ pound uncooked boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup chicken broth
¼ cup flour
½ cup half and half
1 small handful fresh thyme leaves, minced
½ teaspoon ground thyme
Salt and pepper, to taste
1 store-bought Pie dough - set out at room temperature
Directions:
Preheat pot on sauté Med Hi for 5 minutes. Add butter and melt. Add carrots, onions and garlic and sauté until onions are soft. (3 minutes)
Add chicken and broth to the pot. Select Pressure Cook HI for 5 minutes. Quickly release the pressure.
Return pot to Med Hi sauté and add remaining ingredients, except pie crust, to the pot. Cook for another 3 minutes until the mixture starts to thicken.
Make a small hole in the center of the crust to release any heat from the mixture and broil for 10 minutes.
Let rest for 15 minutes before serving.
* I made a few adjustments from the Ninja Foodi cookbook that came with my Foodi.
****
Chicken Pot Pie
Prep Time 10 minutes Cook Time 24 minutes Servings 6
Ingredients
½ stick (1/4 cup) unsalted butter
½ large onion, peeled, diced
1 large carrot, peeled, diced
2 cloves garlic, peeled, minced
2 pounds uncooked boneless skinless chicken breasts, cut in 1-inch cubes
1 cup chicken broth
1 stalk celery, diced
½ cup frozen peas
1 ½ teaspoons fresh thyme, minced
1 tablespoon fresh Italian parsley, minced
2 teaspoons kosher salt
½ teaspoon black pepper
½ cup heavy cream
¼ cup all-purpose flour
1 store-bought Pie dough - set out at room temperature
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
After 5 minutes, add butter to pot. Once it melts, add onion, carrot, and garlic, and SAUTÉ until softened, about 3 minutes.
Add chicken and broth to the pot. 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, 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:HI. Select START/STOP to begin. Add remaining ingredients to pot, except pie crust. Stir until sauce thickens and bubbles, about 3 minutes.
Lay pie crust evenly on top of the filling mixture, folding over edges if necessary. Make a small cut in center of pie crust so that steam can escape during baking.
Close the crisping lid. Select BROIL and set time to 10 minutes. Select START/STOP to begin.
When cooking is complete, remove pot from unit and place on a heat-resistant surface. Let rest 10 to 15 minutes before serving.
A tip from the Ninja® Kitchen Team
If you don’t have all the vegetables listed, you can substitute similar vegetables that you have on hand, like potatoes, frozen peas and carrots, and corn.
****
Chicken Pot Pie – Ninja XL Oven, By: Aurelia Dougan McCollom, October 29, 2021
(This is a combination Paula Deen’s recipe and my recipe to make one. I’ve never added hard boiled eggs, but it was sure good with them!)
I highly recommend trying this recipe.
Ingredients:
2 cups chopped, cooked chicken breasts – (I used the thighs and breasts of a roasted chicken and cut into small pieces)
2 hard-boiled eggs, sliced into rounds
12 oz. bag frozen mixed vegetables
1 (10¾ ounce) can cream of chicken soup
1 cup chicken broth
salt and pepper (optional)
1½ cups instant biscuit mix – (Bisquick)*
1 cup milk
½ cup melted butter**
PAM or oil of choice to use in baking pan
Directions:
Preheat oven to 350°F. (I used the XL Oven. Rack level #2.)
In a greased 2-quart casserole. Make 2 layers. Divide the chicken, vegetables Top with 1 egg. Use remaining vegetables and top with 1 egg.
Mix the soup, chicken broth, and season with salt and pepper. Pour over-all.
Stir together the biscuit mix and milk and pour this over the casserole to make the crust. Be sure to go to the edge.
Drizzle butter over the top and spread to the edges.
Bake until the topping is golden brown, 45-60 minutes
*For the Bisquick, I added ½ cup at a time to the milk whisking until smooth on each addition.
**I felt the butter was a little much, so the next time I am using just a half stick of butter.
****
Chicken Pot Pies – Frozen, Pre-Packaged*, By: MaryJo Powell, January 18, 2019
Ingredients:
2 chicken pot pies
Directions:
Place the rack in the lower position. Place your 2 pot pies on the rack. Select the Bake setting. Different brands of pies, have different baking directions. This brand had them baking in your oven @ 350°F for 35-45 minutes. I reduced the temperature by 25°F. They were baked @ 325°F for about 40 minutes.
It was nice to be able to check on them by raising the lid. The crust had a nice golden brown in the Foodi.
****
Chicken, Potato & Cheese Casserole – XL Grill or 5-in-1 Grill*, By: JoAnn Arden M Kilmer-Brown, January 11, 2022
A quiche style meal.
Ingredients:
2-3 potatoes, sliced
avocado oil to spritz
salt & pepper to taste
10 oz. canned chicken, cut up – or 10-12 oz. cooked chicken, (If using fresh, uncooked, - cook longer)
1 onion, diced
½ teaspoon Italian seasoning
½teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
2-3 slices bacon, cooked and chopped
3 eggs, beaten
½ cup mozzarella cheese or to taste (or cheese of your choice)
3 tablespoons heavy cream
pinch of salt
Directions:
Slice the potatoes. Spritz with oil. Season with salt & pepper.
Select Griddle with a temperatue of 375°F. Add the potatoes to brown. Remove.
Place in the bottom of a greased pan or casserole oven safe dish. (I used an 8x8 disposable tin pan.)
Spritz the onions with a bit of oil. Sauté the onions using the Griddle setting. When soft, add the chicken to brown a little and give more flavor. (Optional.)
When done, mix the chicken and onions.
Add the Italian seasoning, paprika, salt, and pepper. Mix well with the chicken and onions. Place a layer on top of the potatoes.
Add a layer of chopped bacon to the top of the chicken layer.
In a bowl...
Mix the eggs, mozzarella cheese, heavy cream, and salt. Pour evenly on top casserole.
Select Bake with a temperature of 325°F. Cook until hot, bubbly and cheese sauce is set, Mine took about 10 miutes.
Notes:
This recipe is for a small pan for only two people. If you need a bigger amount you can put in the bottom pan to cook. (If yours has a bottom pan, the one I used this time didn’t, I used the 7-1 grill and griddle. I normally use my 5-1 for this,) or any pan that fits your Ninja.
You can also add cooked bacon bits, sliced tomatoes, french fried onions on top or sautéed mushrooms, green or red peppers in casserole. You can add any type vegetables or use any type meat you prefer, ham, sausage, kielbasa, hamburger, left over pork or beef roast.
Clean out the refrigerator and make your own dish!
I used avocado oil to sauté, but use oil of your choice.
Enjoy!
****
Chicken Potato Chip Casserole – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Ingredients:
1 chicken breast, cooked and chopped
1 (10 oz.) can cream of chicken soup
1 cup frozen mixed vegetables
1 cup celery, diced
1 cup mushrooms, diced
1 cup broccoli, diced
½ cup onion - optional
½ cup parmesan cheese
salt & pepper – to taste
1 Tbs. butter – to grease your cooking bowl or pan
1 cup potato chips – any flavor
Directions:
To your Ninja Foodi Pressure Crisp/Tendercrisp pot, add the chicken.
Select Sear/Sauté High to brown. When done, remove. Chop. Add the cooked and chopped chicken to a bowl. Salt and pepper to taste.
In a second bowl, add the diced vegetables and frozen vegetables. Mix in the soup. Stir the chicken with the soup mixture.
Pour into a baking dish or pan suitable for the Ninja Foodi Grill.
Select Bake with a temperature of 350°F to begin preheating. When ready place your baking dish directly on the ceramic pan to bake. Set the time for 40 minutes. After 20 minutes of baking time, sprinkle the parmesan cheese over the top to cover. After 10 minutes of cooking time, cover the top with the crushed potato chips. If after the finished time, the chips are not crisp enough, switch to Air Crisp with a temperature of 390°F for 5 minutes, or until your desired crispness.
****
Chicken, Rice & Squash - Ninja Foodi with Smartlid*, By: Beth Rowand Knight, January 11, 2022
Model OL 601
Ingredients:
3 chicken leg quarters
Uncle Ben’s Wild Rice
butternut squash, frozen
Directions:
I used the recipe on the Uncle Ben’s Rice box and placed it in the base of the pot. I added an extra half cup of water just to be safe. Then, I used lower level of the deluxe rack to place the chicken. Spritz with a little oil. Place the frozen butternut squash chunks in foil. Wrap. Add to the top rack.
Select Steam Crisp with a temperature of 390°F for 15 minutes. Remove the squash. Keep warm. Check the temperature of the chicken leg quarters. When the safe temperature of 165°F is reached, remove. If more time is needed, use 5 more minute increments. Stir rice and remove.
It was all delicious.
****
Chicken Risotto, By: Madeline DiDonato, November 5, 2019
Ingredients:
2 tablespoons olive oil
1.5 lbs. boneless breasts, cut into 1" pieces (I used 2½)
1 onion, finely chopped
2 garlic cloves, finely chopped
1½ cups arborio rice
3¾ cups chicken broth
¾ cup grated parmesan, plus extra to serve
2 Tbs. butter, diced
1½ cups baby spinach (I used 3 handfuls)
Salt to taste
Directions:
Select Sear/Sauté High on the Foodi. Add 1 Tbs. of oil and begin heating. Brown the chicken. Do not crowd; possibly browning in 2 batches. Remove.
Heat the remaining oil using Medium heat. Sauté onion, stirring, for 5 minutes or until tender. Stir in garlic and cook for 30 seconds or until fragrant. Stir in rice until opaque. Return the chicken to the pot. Add the broth. Stir to combine. Secure the pressure cooker lid.
Select Pressure Cook High for 6 minutes using a Quick Release when done.
Remove the lid carefully. Stir in butter, parmesan, spinach, and salt to taste. Let stand for 5 minutes, covered, for spinach to wilt & rice to absorb remaining liquid. Serve with extra cheese.
****
Chicken Spaghetti*, By: Aurelia Dougan McCollom, October 16, 2020
Ingredients:
2 lbs. chicken breasts, thighs, or combine the two, cubed
2 Tbs. vegetable oil
1-14 oz. can chicken broth
1 bell pepper green or combination, chopped
1 onion, chopped
1 tsp. Worcestershire sauce
1 tsp. garlic powder
Salt and pepper to taste
2 (10.5 oz.) cans cream of chicken soup
1 can Ro-Tel tomatoes, (with green chilies) (do not drain)
1 can sliced mushrooms (do not drain) - optional
1 package spaghetti, (16 ounces) (broken into small pieces)
8 oz. Velveeta cubed, (Mexican or regular)
1- 8 ounces package shredded Mexi-blend cheddar cheese
Croutons, crushed for topping or French’s Onion Rings
Directions:
Select Sear/Sauté High to begin preheating the pot. Add oil and brown chicken. When almost done, add green pepper and onion and cook until soft. Add soups, chicken broth, seasonings, Worcestershire, Ro-Tel, cheeses, and mushrooms, mix well. (I also use about ½ can of water mixed between the soup cans just to get the remaining of the soup out of the cans.) Reduce the heat to Medium. Add the broken spaghetti to the pot and mix well. Place the pressure lid (set to vent), or a glass lid on the Foodi pot. Cook for about 25 minutes, stirring frequently so the spaghetti does not stick. When the spaghetti is al dente, sprinkle the chopped croutons on top.
Place the Air Crisp lid. Use the default temperature of 390°F to brown the topping. It was perfect!
Serves 6 or more.
If you really want to change things up a bit. Get one of the rotisserie chickens, pull it off the bone and it breaks into pieces. Use it in place of the chicken breasts and thighs. Really good flavor! If you do use the rotisserie chicken, the oil is not needed since you don’t need to brown the chicken. You can add the onions and green peppers to the sauce, and they will cook.
You can also use Heart Healthy Soups and light cheeses to make this more heart and cholesterol friendly dinner.
If you don’t want the Ro-Tel, use a 15 oz. can chopped tomatoes in its place. To give it some spice, try Cajun spices.
*****Instead of using the 8 ounces of the Mexi-blend cheese, try a can of Campbell’s Fiesta Nacho Cheese Soup***** Wow! Really, really good!!!
****
Chicken Tenders – Ninja Foodi Grill*, By: Brian Tollin, January 25, 2020
Ingredients:
chicken breast cut into tenders or pre-cut chicken tenders
olive oil – to spritz
paprika – lightly sprinkled
rotisserie chicken spice – to taste
Directions:
Preheat the Foodi Grill on High.
While preheating, season and spritz the tenders.
When the grill is ready, add the tenders. Grill for 10 minutes, turning occasionally.
Temperature test for 165°F doneness.
Very moist and delicious!
****
Chicken Tikka – Ninja Foodi Grill*, By: Imi Imi, January 2, 2021
Ingredients:
4 chicken legs
2 Tbs. lemon juice
1 heaping Tbs. garlic/ginger paste
¼ tsp. red chili powder or to taste
½ tsp. garam masala
1 tsp. orange color
3 Tbs. yogurt
Directions:
Mix all together. Add to chicken. Marinate well. Place in the refrigerator for an hour; more if possible.
Preheat the Grill Grate using the temperature of 500°F. When hot, add the chicken. Grill for 20-25 minutes depending on the size of legs, turning after 10-12 minutes.
Mine were small ones so 20 minutes was enough cooking time.
Enjoy!
****
Chicken Tinola (Chicken Papaya Soup)*, By: Jessica Conol, August 26, 2020
Ingredients:
4 ½ lbs. chicken thighs
1 (48 oz.) chicken broth, reduced sodium was used
1 cup water
minced garlic, (jarred garlic was used; so I just put a big heaping teaspoon)
ginger, peeled and julienned, I used a lot
2 bay leaves
2 teaspoons fish sauce, or to taste
soy sauce, to taste
garlic salt, to taste
Marunggay leaves, Pak Choy, Bok Choy, or spinach (I normally use Marunggay leaves but I couldn’t find so I used Pak Choy; about two bunches)
1 large green papaya or three small green papaya (peeled, seeded and cubed)
Directions:
Add the chicken to the Foodi pot. Add the broth, water, garlic, ginger, soy sauce, bay leaves, fish sauce, and garlic salt.
Place the pressure lid making using the valve is set to close.
Select Pressure Cook High for 12 minutes, using a Quick Release.
Remove the lid.
Taste the soup and add more fish sauce, soy sauce, garlic salt or ginger. Add cubed papaya.
Return the pressure cooker lid, making sure the valve is set to close.
Select Pressure Cook High for 3 minutes, using a Quick Release.
Remove the lid.
Select Sear/Sauté if needed to soften the papaya. Turn off the Foodi. Add the Pak Choy. Place the lid. Let the heat cook the Pak Choy.
The 8 qt Ninja Foodi Deluxe was used in this recipe.
****
Chicken Tortilla Soup – A Combination of Recipes*, By: Aurelia Dougan McCollom, October 25, 2020
This recipe was made in the 6.5 quart Foodi Pressure Cooker/TenderCrisp.
Ingredients:
2 boneless, skinless chicken breasts, & 3 bone in/skin on drumsticks – Recipe for seasoning chicken below
2 teaspoons minced garlic
1 medium onion, finely chopped
32 ounces chicken broth – measure broth from cooked chicken
1 can Ro*Tel
1 tsp. red pepper flakes
2 Tbs. chili powder
2 Tbs. taco seasonings
4 oz. can green chile pepper, chopped
1 can (14½ ounces) diced tomatoes, undrained
1 can (10 ounces) enchilada sauce
1- 15-ounce can black beans, rinsed &drained
1- 15-ounce can kidney beans, rinsed & drained
1- 15-ounce can whole kernel corn, with liquid – or 10 oz. frozen
2 teaspoon ground cumin
1- 16 oz. bag tortilla chips - garnish
Mexi-Blend shredded cheese or a combination of Monterey Jack and sharp cheddar, grated - garnish
½ cup sour cream - garnish
Directions:
Place the chicken and seasonings for the chicken (recipe below) in the Foodi Pressure Cooker/TenderCrisp or Deluxe cooker pot. Stir. Be sure water covers the chicken. Stir to incorporate.
Place the pressure cooker lid, making sure the pressure valve is set to seal. Select Pressure Cook High for 30 minutes with a Natural Release of 20 minutes, followed by a Quick Release. Carefully remove the lid. Remove the pot from the base.
Using tongs, remove the chicken to a plate or bowl. Remove the meat from the drumsticks. Discard the skins and bones. Using two forks, shred all of the chicken. If desired, strain the broth.
Add the meat, broth, and the ingredients from the “Chicken Tortilla Soup” recipe to the pot, except the chips, sour cream and cheeses. Return the pot to the base.
Place the pressure cooker lid.
Select Pressure Cook High for 6 minutes, with a Quick Release. Carefully remove the lid.
The Foodi Pressure Cooker/TenderCrisp or Deluxe, will automatically go to keep warm.
When you are ready to eat, crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.
*Use any chicken pieces as desired. The weight of the pieces used was just over 1½ lbs.
**If your broth measures more than 32 ounces after the chicken is done, I suggest not adding the excess to the pot. With the ingredients listed, you have about an inch of free space before the MAX Line has been exceeded. If less, add more water.
Yield: 8-12 servings
****
Mexican Chicken for Chicken Tortilla Soup*, By: Aurelia Dougan McCollom, October 25, 2020
(This recipe makes a great taco, enchilada, or quesadillas filling. Just strain the broth and do not use. You can also use the broth for other soups.)
Ingredients:
2 boneless, skinless chicken breasts, & 3 bone in/skin on drumsticks
water to cover chicken
1 Tbs. chili powder
½ tsp. Ancho chili powder
1 tsp. sea salt - fine grind
2 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
Directions:
Place all of the ingredients in the Foodi Pressure Cooker/TenderCrisp or Deluxe cooker pot. Stir. Be sure water covers the chicken.
Place the pressure cooker lid, making sure the pressure valve is set to seal. Select Pressure Cook High for 30 minutes with a Natural Release of 20 minutes, followed by a Quick Release. Carefully remove the lid. Remove the pot from the base.
Using tongs, remove the chicken to a plate or bowl. Remove the meat from the drumstick. Discard the skins and bones. Using to forks, shred all of the chicken. If desired, strain the broth.
Add the meat, broth, and the ingredients from the “Chicken Tortilla Soup” recipe to the pot, except the chips, sour cream and cheeses.
*Use any chicken pieces as desired. The weight of the pieces used was just over 1½ lbs.
****
Chicken (Whole), By: Rachael Kuffa, October 18, 2018
Do a whole chicken!!! Pressure cook it for 25 minutes and then air fry for 4 minutes to make the skin crisp up.
****
Chicken Wings*, By: MaryJo Powell, February 3, 2019
Ingredients:
18-24 fresh wings
flour, cornstarch, onion powder, garlic powder, salt and pepper – amount needed for coating and seasonings to taste -suggested amount (3 Tbs. cornstarch, ½ - ¾ cup flour, ½ tsp garlic powder and the same onion powder and just some salt and pepper; not a lot)
canola oil – misting
honey garlic sauce – for tossing
Directions:
Preheat Foodi and crisp pot. Select the Air Crips setting of 390°F for 5 minutes. While preheating, dredge wings in seasoned flour mixture.
I made 2 layers in the basket. After dredging, lightly spritz oil on one layer of the wings, then top with the other layer spritzing it also.
Air Crisp for 20 minutes, turning once after 10 minutes. Take out the basket and give a good shake. Return the basket and cook for another 20 minutes, tossing after 10 minutes.
Remove from pot and add to a bowl to toss. Add your sauce of choice and coat well. Return to the basket after coating. Select Broil for 5 minutes, tossing after cooking for 2.5 minutes.
They were very crispy and a definite winner!
*Added comment - if I was doing them naked I would have sprayed those specific ones again before the second cooking.
**Added comments – By: Dolly Schwartz - I just read a recipe for crispy wings where you add baking powder to the dredge.
By: Jean Simmons - or cornstarch.
****
Chicken Wings (Boneless) - Sweet n Spicy – Ninja Foodi Grill*, By: Aurelia Dougan McCollom. September 29, 2020
I chose the Foodi Grill, Air Crisp basket.
Ingredients:
2 boneless/skinless chicken breasts
Sweet n Spicy Rub
Sweet Baby Ray's Sauce
Avocado Oil, spritz
Directions:
Cut the breasts into 1-inch chunks or a little larger. Add to a bowl. Pour in some rub and toss. Preheat the basket using the default temp of 390°F. When heated, spritz the basket with Avocado oil. Add the chicken. Do not over-crowd. You have the option to turn if you like. Spritz with the oil. Turn after 8 minutes, or desired browning, if you choose. Do a temperature check. If 168°F or higher remove. Add to a bowl and sauce. Mix well. (If lower, cook for 2 minutes and check). Return to the basket. Cook to glaze, about 1-2 minutes.
So good!
Sweet & Spicy Rub
Ingredients:
½ cup Brown Sugar
2 Tbs. Chipotle powder - or to taste
2 Tbs. Chili Powder
2 Tbs. Salt
2 Tbs. Onion Powder
1 Tbs. Garlic Powder
1 Tbs. Cumin
1 Tbs. Granulated Sugar
1 Tbs. Black Pepper
1 tsp Cayenne Pepper
Directions:
Mix together. Store in an air-tight container.
****
Chicken Wings–Crispy, Ninja Foodi, Foodi Grill & XL Grill*, By: Aurelia Dougan McCollom, May 31, 2021
Ingredients:
12-16 wings – or more
corn starch (if you use Aluminum Free, you will avoid the aluminum taste that is in some cornstarch brands)
seasonings of choice
sea salt
oil to spritz
Directions:
Pat dry your room temperature wings. Season with salt and dust with cornstarch. Sprinkle on your favorite seasonings. Lightly toss in a bowl or ZipLock bag. Place on a wire rack. Spritz with oil. While resting, preheat your Ninja Foodi Grill, XL Grill or Foodi.
Select Air Crisp with a temperature of 390°F with a time of 20 minutes. Spritz the basket with oil. When “ADD FOOD” flashes, add the wings. Check crispness after 10 minutes and turn if desired. Turning is optional.
****
Chicken Wings – Foodi Oven*, By: Brandi Tatarchuk, November 15, 2019
Ingredients:
12-15 or more fresh or thawed chicken wings and drumettes
marinate with seasonings of choice
buffalo sauce or sauce of choice
Directions:
Select Air Crisp 400°F for 15 minutes on Air Crisp 400°F 15 minutes, then turned over for another 15 minutes. Toss with buffalo sauce and enjoy.
****
Chicken Wings (Frank’s Hot Sauce) – Frozen*, By: Aurelia Dougan McCollom, October 17, 2019
Ingredients:
½ cup water
½ cup hot pepper sauce (Frank’s Hot Sauce)
2 pounds (16-18) frozen chicken wings, drums and flats separated
avocado oil for spritzing – or oil of choice
2 Tbs. envelope ranch salad dressing mix
½ teaspoon paprika
Buffalo Wind Wings Garlic Parmesan Sauce – or sauce of choice
Directions:
Pour water and pepper sauce into the pot. Place wings into the Air Crisp Basket and place basket in the pot.
Select Pressure Cook High. Set time to 5 minutes using a Quick Release.
Line a plate with doubled paper towels. Pour the wings onto the plate. Pat wings dry.
Mix the dressing and paprika together. Toss the wings. Place the wings in the basket and spritz with oil. Flip and spritz the opposite side.
Close the crisping lid.
Select Air Crisp with a temperature of 390°F, for 15 minutes.
After 7 minutes, open the lid, then lift basket and shake wings or toss them with silicone-tipped tongs. (I used my Joseph/Joseph ladle). Lower basket back into pot and close lid to resume cooking.
While the wings are cooking, pour some Buffalo Wild Wing sauce into a bowl. When cooking is complete, transfer wings to the bowl with Buffalo sauce and toss to coat.
I coated only half and left the others just crispy.
They were so good.
****
Chicken Wings – Frozen, By: Ginger Hadley, February 3, 2019
3 lbs. frozen wings
Wing sauce
Directions:
Add ½ cup water to the Foodi pot. Select Pressure Cook, HI for 10 minutes. Use Quick Release. Remove any excess water remaining. Select Air Crisp 390°F for 20 minutes. Remove and toss in wing sauce. They were very tender but not crispy. I suggest using less than 3 lbs. at a time.
****
Chicken Wings - Honey Barbecue (Air Fry or Air Crisp)*, By: Annelle Abed, March 2, 2021
Ingredients:
28 wings
olive oil to spritz
barbecue sauce of choice
flour, cornstarch, salt, pepper and spices of your choice -
Ingredients and Directions for brine and cooking: (amounts determined by cook)
Salt, baking soda, lemon juice, vinegar and water. Brine from the morning till it was time to cook. Wash and pat dry wings until dry. Toss with flour, a little bit of cornstarch, salt and pepper and spices of your liking. The skewer stand was used so it would cook all in one batch. You can also use the double rack or the basket. 28 wings were used, but the skewer stand holds 30 wings at once! Place 2 wings on 1 skewer. Spray wings with olive oil. Air crisp setting at 400°F for 20 minutes. If you’re using the double rack or the basket, flip half-way. When time is up, brush the wings with a barbecue honey sauce and air crisped for another 2 minutes. They were wonderful!
You can use any sauce you want, or you can just enjoy them without any sauce. Whatever you like.
Happy cooking!
****
Chicken Wings – Ninja Foodi XL Oven*, By: Aurelia Dougan McCollom, January 16, 2022
If you don’t want to use flour, just use these ingredients to toss the wings instead of the flour mixture.
For REALLY CRISPY chicken wings all you need to do is add baking powder and cornstarch to your seasonings.
Add 1 teaspoon of baking powder, 1 teaspoon of cornstarch, and 1 teaspoon of seasoning salt for each pound of chicken wings to make them crispy. (THAT IS ALL!)
Today’s Wings:
Ingredients:
12-15 or more fresh or thawed chicken wings and drumettes
* Flour Mixture – Adapt ALL Seasonings to your taste!
1 cup flour
2 Tbs. Slap Yo Mama Cajun Seasoning
2 tsp. onion powder
2 tbs. garlic powder
½ tsp. ground cayenne red pepper
½ tsp. Frank’s Red Hot Seasoning Blend
¼ cup cornstarch or potato starch – potato starch was used in this recipe; I think it adheres better for a crispier coating
avocado oil – to spritz
Directions:
I did not dip in egg this time. Just patted dry the wings. Toss the wings in the flour mixture. Shake off excess. Spritz both sides with avocado oil. Arrange on the oven Air Crisp Basket.
Select Air Crisp to preheat with a temperature of 400°F for 20 minutes. Add the wings to level 3. Place the Roast Tray under the basket. Turn after 10 minutes or when crispy to your liking. If you wish to add bbq sauce, cook for 7 minutes after the turn. Add to a bowl or bag and toss to coat with sauce and continue cooking for the additional 3 minutes, or until crispness is to your liking. (For meatier wings you will need to increase the time.)
****
Chicken Wings – Regular & Hot Seasonings*, By: Aurelia Dougan McCollom, June 7, 2019
Ingredients:
12-24 fresh chicken wings
1 cup Kentucky Kernel
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1-2 Tbs. Frank’s Red-Hot Original Seasoning Blend – optional*
bbq sauce of choice - optional
olive oil – to spritz
Directions:
Wash and pat dry the chicken wings.
To a bowl, add the Kentucky Kernel, salt, pepper and garlic powder. Whisk to incorporate and break up the Kentucky Kernel.
Add 4 pieces to the bowl and coat well all over. Place on a cookie sheet or platter. Continue with the remaining pieces. Spritz the wings with oil on both sides.
Add to the Foodi air crisp basket. (12 will fit easily).
Select Air Crisp with a temperature of 400°F for 20 minutes, turning after 10 or when crispy to your liking. If you wish to add bbq sauce, cook for 7 minutes. Coat with sauce and continue cooking for the additional 3 minutes, or until crispness is to your liking. (For meatier wings you will need to increase the time).
*
I also made 12 hot wings.
To a bowl, add 1-2 Tbs. Frank’s Red-Hot Seasonings, salt, pepper, and garlic. Whisk together. Add the chicken wings to the bowl, place a lid and toss, or coat using a spoon or utensil.
Refrigerate for 30 minutes or more.
To the original flour mixture, add 1-2 Tbs. of the seasonings and whisk. Coat as before, then air crisp.
****
Chicken Wings - Sam’s Club Mesquite Precooked*, By: Kevin Ogawa, October 17, 2018
Foodi chicken wings. Super crispy - Sam’s Club Mesquite precooked chicken wings.
****
Chicken Wings - Sweet n Spicy – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, September 29, 2020
I chose the Foodi Grill, Air Crisp basket.
Ingredients:
10-12 wings, thawed
Sweet n Spicy Rub
Sweet Baby Ray's Sauce
Avocado Oil, spritz
Directions:
Add the wings to a bowl. Pour in some rub and toss. Preheat the basket using the default temp of 390°F. When heated, spritz the basket with Avocado oil. Add the wings. Spritz the wings. Turn after 10 minutes. Temp check. If 168°F or higher remove. Add to a bowl and sauce. Mix well. (If lower, cook for 2 minutes and check). Return to the basket. Cook to glaze, about 2 minutes.
So good!
Sweet & Spicy Rub
Ingredients:
½ cup Brown Sugar
2 Tbs. Chipotle powder - or to taste
2 Tbs. Chili Powder
2 Tbs. Salt
2 Tbs. Onion Powder
1 Tbs. Garlic Powder
1 Tbs. Cumin
1 Tbs. Granulated Sugar
1 Tbs. Black Pepper
1 tsp Cayenne Pepper
Directions:
Mix together. Store in an air-tight container.
****
Chili*, By: Shirley Wylie, March 17, 2019
Ingredients:
1½-2 lbs. ground beef
1 pint tomato juice (Maybe a little more)
¾ cup water
2 cans kidney beans
½ teaspoon sugar
2 teaspoons chili powder
½ teaspoons salt
¼ teaspoon garlic powder
3 stalks celery minced or chopped
corn chips either regular or bbq - optional
shredded cheese - garnish
sour cream and other toppings as desired
Directions:
Select Sauté on the Foodi and cook the ground beef, drain if necessary.
Add tomato juice, water, beans, sugar, chili powder, salt, & garlic powder.
Select Slow Cook High with a time of 5 hours.
Add corn chips to your bowl. Ladle the chili over it and garnish with sour cream, cheese, tomatoes etc.
*Added comment – This can also be fixed using your Ninja Multi-Cooker.
Select Stove Top High. Brown the ground beef. Drain any grease if necessary.
Add tomato juice, water, beans, sugar, chili powder, salt, & garlic powder.
Select Slow Cook High for 5 hours.
***Special Note*** You can thicken the chili with a tablespoon of flour after it boils, let it simmer like the recipe says and it will help absorb liquid. Just don't add it directly to the pot (If you do, the flour will clump. Use a bowl. To the bowl, add 1-2 tablespoons of flour and a cup of hot liquid from the chili. Mix/whisk both until combined.
****
Chili Dip*, By: Aurelia Dougan McCollom, January 19, 2020
Ingredients:
2 lbs. ground beef
1 onion, diced
3 Tbs. chili powder
1-24 oz bottle ketchup
Salt and pepper to taste
chopped raw onions
grated cheddar cheese
2 cans red kidney beans, mashed or blended with juice
Directions:
Select Sear/Sauté on the Foodi. Brown the meat and onion. Drain any grease. Add chili powder, ketchup, and mashed or blended kidney beans. Place the pressure lid and move the valve to vent.
Select Slow Cook High for (default) 4 hours. It will be ready in 2 hours. Remove the lid. Sprinkle the top with cheese and replace the lid. You will need to switch it to keep warm. Serve with chopped raw onions, and grated cheddar cheese. Use your favorite chips for dipping.
I purchased an OXO Teflon coated potato masher, from Amazon, and used it for the beans. It works great in the Foodi and will not scratch.
****
Chili Rubbed Chicken & Chimichurri
Prep Time 15 minutes Cook Time 25-35 minutes Servings 2
Ingredients:
2 teaspoons kosher salt
1 tablespoon ground paprika
1 tablespoon chili powder
1 tablespoon ground fennel
1 teaspoon fresh cracked black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
2 uncooked bone-in, skin-on chicken breasts ( ¾-¼ pounds each)
1 tablespoon canola oil
Chimichurri
¼ cup olive oil
½ bunch fresh cilantro
½ bunch fresh parsley
1 shallot, peeled, cut in quarters
4 cloves garlic, peeled
Zest and juice of 1 lemon
1 teaspoon kosher salt
Directions:
In a small mixing bowl, stir together all the dried spices.
Pat chicken breasts dry. Coat with canola oil, then season them liberally on all sides with the spice mixture.
Preheat unit by selecting AIR CRISP, setting the temperature to 375°F, and setting the time to 5 minutes. Select START/STOP to begin.
After 5 minutes, add chicken to Cook & Crisp™ Basket. Close crisping lid. Select AIR CRISP, set temperature to 375°F, and set time to 35 minutes.
While chicken is cooking, combine the chimichurri ingredients in the bowl of a food processor and process until finely minced, being careful not to over-blend.
After 25 minutes, check chicken for doneness. Cooking is complete when internal temperature reaches 165°F. Cook for up to 35 minutes. When cooking is complete, allow chicken to cool for 5 minutes, then serve with a generous amount of chimichurri.
****
Chili with Beans*, By: Duane Arebgast, March 28, 2020
Ingredients:
1onion, diced
1 green bell pepper, diced
1Jalepeno, diced
½ Tbs. garlic, minced
1 lb. ground beef (80/20)
1 Tbs. taco seasoning
1 can (15 oz.) black beans – drained
1 can (15 ox.) kidney beans – drained
1 can (15 oz.) chili beans – drained
1 can (10 oz.) Ro*Tel – drained
1 can (15 oz,) beef broth
salt & pepper – to taste
shredded cheddar cheese, sour cream, etc. - to garnish
Directions:
Select sauté High on your Ninja Foodi. Add the ground beef. Stir well to break up to brown. Drain if desired. Add the remaining ingredients, with salt & pepper, to taste. Stir to combine.
Place the pressure cooker lid and lock in place. Set the pressure valve to Seal.
Select Pressure Cook High with a time of 10 minutes, using a Natural Release of 10 minutes, followed by a Quick Release.
Carefully remove the lid.
Select Sear/Sauté High to thicken if needed. Stir occasionally. Reduce the heat if necessary.
Add garnish as desired.
Serves 2-4
****
Chinese BBQ Pork with Ginger Coconut Sweet Potatoes
Prep Time 15 minutes Cook Time 14-19 minutes Servings 4
Ingredients:
3 sweet potatoes, peeled, cut in 1-inch cubes
½ cup unsweetened coconut milk
4 frozen uncooked boneless pork chops (8 ounces each)
1/4 cup hoisin sauce
1/3 cup honey
1 ½ tablespoons soy sauce
1 teaspoon Chinese five spice powder
½ stick (¼ cup) butter
1 tablespoon fresh ginger, peeled, minced
1 teaspoon kosher salt
½ teaspoon white pepper
APPROX. PRESSURE BUILD: 10 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place potatoes and coconut milk into the pot. Place reversible rack inside pot over potatoes, making sure rack is in the higher position.
Place pork chops on rack. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 4 minutes. Select START/STOP to begin.
While pork chops and potatoes are cooking, whisk together hoisin sauce, honey, soy sauce, and Chinese five spice powder.
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.
Remove rack with pork from pot. Mash sweet potatoes with butter, ginger, and salt, using a mashing utensil that won’t scratch the nonstick surface of the pot. Place rack with pork back in pot and brush top of pork generously with ½ of sauce mixture.
Close crisping lid. Select BROIL and set time to 15 minutes. Select START/STOP to begin. After 5 minutes, open lid, flip pork chops, then brush them with remaining sauce. Close lid to resume cooking. Check after 10 minutes and remove if desired doneness is achieved. If not, cook up to 5 more minutes, checking frequently.
When cooking is complete, remove pork from rack and allow to rest for 5 minutes before serving with mashed potatoes.
****
Chocolate Chip Skillet Cookie*, By: Mary Louise Thull, October 17, 2018
Prep Time 10 minutes Cook Time 23 minutes Servings 4-6
Ingredients:
1 cup + 2 tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick (½ cup) unsalted butter, softened, plus more for greasing
6 tablespoons granulated sugar
6 tablespoons packed brown sugar
½ teaspoon vanilla extract
1 large egg
1 cup semi-sweet chocolate chips
½ cup chopped walnuts, pecans, or almonds, if desired
Directions:
Close crisping lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 325°F, and setting the time to 5 minutes. Select START/STOP to begin.
While unit is preheating, whisk together flour, baking soda, and salt in a mixing bowl.
In a separate mixing bowl, beat together the butter, sugars, and vanilla until creamy. Add egg and beat until smooth and fully incorporated.
Slowly add the dry ingredients to the egg mixture, about 1/3 at a time. Use a rubber spatula to scrape down the sides so all dry ingredients get incorporated. Make sure not to over-mix, or the cookie will become dense when baked.
Fold the chocolate chips and nuts into the cookie dough until they are evenly distributed.
Generously grease the bottom of the Ninja® multi-purpose pan* (or an 8-inch baking pan). Add the cookie dough to the pan, making sure it is evenly distributed.
Once unit has preheated, place the pan onto the reversible rack, making sure rack is in the lower position. Place rack with pan in pot. Close crisping lid. Select BAKE/ROAST, set temperature to 325°F, and set time to 23 minutes. Select START/STOP to begin.
When cooking is complete, allow cookie to cool for 5 minutes. Then serve warm with toppings of your choice.
A tip from the Ninja® Kitchen Team
For a softer, gooey center, shorten cooking time in step 7 to 20 minutes.
****
Chocolate Creamy 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
2 Tbs. unsweetened cocoa powder
½ cup semi-sweet chocolate chips - melted
½ cup sugar
Graham Cracker Crust Ingredients:
1 Tbs. sugar
2 cups chocolate graham cracker crumbs
5 Tbs. butter - melted
1 7” springform pan
Directions:
In a bowl, mix the graham cracker 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 5 minutes. Remove when done.
To make the filler – Mix the soft cream cheese, sugar, and sour cream. Add the vanilla, melted chocolate, and cocoa powder and mix in the 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.
Ganache for topping (optional). Make your ganache by combining the chocolate and cream into a microwave safe bowl. Microwave for 30 second intervals until the chocolate is mostly melted. Stir chocolate until all is melted and it thickens slightly and pour over the cheesecake.
****
Chocolate Lava Cake – Ninja Foodi 5-in-1 Grill or Ninja Foodi Pressure Cooker/TenderCrisp*, By: JoAnn Arden M Kilmer-Brown, January 15, 2021
Ingredients:
1 cup dry all-purpose baking mix (I make my own, or like Bisquick)
1 cup sugar, divided
3 tablespoons, plus 1/3 cup unsweetened cocoa powder, divided
½ cup milk (I used instant/dry milk)
1 teaspoon vanilla (powdered)
1 and 2/3 cups hot water
Directions:
Spray the inside of your pan with nonstick cooking spray.
In a bowl, mix together the baking mix, ½ cup sugar, 3 tablespoons unsweetened cocoa powder, milk, and vanilla until well blended.
Pour the batter evenly into the prepared pan.
In a clean bowl, mix the remaining ½ cup sugar, 1/3 cup cocoa powder and hot water until well blended.
* Pour over the batter.
* DO NOT STIR!
How to cook:
Select Bake with a temperature of 325°F for 30 minutes or until a toothpick inserted in the center comes out clean.
You can also use the Bake function on your Foodi Pressure Cooker/TenderCrisp with the same temperature and time.
****
Chocolate Mocha Frosty – Ninja Foodi Hot/Cold Blender*, By: Aurelia Dougan McCollom, July 25, 2020
2 servings
Ingredients:
6 oz. cups cold coffee – It’s best if you freeze into 3 oz. cubes
6-8 ice cubes (my ice make makes half-moon shape cubes)
1 cup milk
1/3 cup chocolate syrup (or flavor of choice)
2 oz. Hazelnut, French Vanilla, etc. syrup (Torani French Vanilla was used in this recipe)
2 Tbs. malted milk
1 cup vanilla ice cream
Directions:
Freeze the coffee in ice cube trays, or small silicone cups. (I use silicone cups.) If you simply can’t wait for the coffee to freeze, add a few extra ice cubes to blender.
Add frozen coffee, ice cubes, flavoring, milk, chocolate syrup, malted milk and ice cream to your Ninja Hot/Cold Blender.
Lock the lid.
Select Ice Cream or Smoothie. (Ice Cream was selected in this recipe.)
If you don’t have the Hot/Cold Blender, select your high speed and watch for the right consistency. Blend until desired texture is reached.
Top with whipped cream, a drizzle of chocolate syrup and shaved chocolate if you'd like. Garnish with a maraschino cherry.
I also have the Ninja iQ 1500. I select Smoothie. It comes out great in both units.
****
Choose Your Foodi Adventure with Steak, Cauliflower & Quinoa*, By: Missy Perkins Shaffer, March 15, 2019
Ingredients:
1 cup quinoa
½ head cauliflower
2- 8 oz. strip steaks
Montreal seasoning
1 cup beef stock
1 Tbs. olive oil
Directions:
Add quinoa and stock to Foodi pot. Add the steaks, (they are frozen) on the reversible rack in the high position.
Select Pressure Cook HI for 2 minutes, using Quick Release.
Add oil and seasoning to cauliflower. Add seasoning to steaks. Surround steaks with cauliflower.
Select Broil for 10 minutes.
*Next time, I will cook the steaks from a fresh state, and not Pressure Cook them, then Broil.
****
Chorizo Chimichanga*, By: Steve Lopez, March 15, 2019
Ingredients:
1 lb. Mexican Chorizo
9 Eggs
¼ cup Milk
8 Flour Tortillas
Directions:
Turn Foodi to Sauté.
Brown chorizo meat until cooked thoroughly.
Add milk and eggs to a bowl. Whisk or use and immersion blender.
Mix the eggs into the chorizo mixture and cook until eggs are done.
Remove chorizo mixture and place in a clean bowl,
Take tortilla and place chorizo mixture into center of tortilla. Fold over tortilla to the center. Fold over the sides and then roll tortilla into the shape of a burrito.
Select Air Crisp. Toggle to 400°F for 4-5 minutes. Turn ½ way thru the cook. Increase or decrease time for desired crispness.
****
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.
****
Cinnamon Cranberry Orange Bread - Pull Apart*, By: Randall McGouirk, July 21, 2019
Ingredients:
3 cans cinnamon rolls – (12.4 oz., 8 count)
1½ sticks melted butter
¼ cup) brown sugar
1½ cups orange infused cranberries
1 cup cinnamon and white sugar mixed – (usually 4 Tbs. cinnamon for 1 cup sugar)
PAM or other non-stick spray
Directions:
Select Bake with a temperature of 325°F for 5-10 minutes, to begin preheating as you are preparing your recipe.
Open cans and cut rolls into 4 pieces. Using a bundt pan, coat the pan with a non-stick coating spray.
Coat the cut pieces with the cinnamon sugar mixture.
Add them to the pan and sprinkle with cranberries.
Make sure the pieces are level inside the pan, best you can.
Mix the melted butter with brown sugar. Pour evenly over rolls in the pan.
Add the pan carefully to the Foodi. Reset the time for 1 hour.
Let pan cool and flip out onto plate.
Serve.
****
Cinnamon Rolls-Ninja Foodi Grill*, By: Randall McGouirk, January 7, 2020
Homemade Dough Ingredients:
¼ Cup Butter (halved)
2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter (softened)
¾ cup milk
1 egg
Filling:
½ cup white sugar
½ cup brown sugar
2 tablespoons cinnamon (I like a lot of cinnamon: this can be changed to your taste)
OPTIONAL: I used orange zest in my filling one other time I made them
Frosting:
1 cup powdered sugar
8 oz. cream cheese
½ teaspoon vanilla extract
Directions:
Preheat Ninja Foodi Grill to 400°F. Line a small baking dish with parchment paper, (this will help with cleanup), and spray with canola oil or oil of choice. Combine dry ingredients together in a large bowl. Work 3 tablespoons softened butter into the dry ingredients using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms. Turn dough out onto a floured work surface and roll dough into a ¼-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter. Whisk ½ cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle ½ of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough.
Bake in the preheated Foodi Grill until rolls are set, about 15 to 18 minutes. (Keep a close eye on them as the Foodi Grill Cooks faster than a regular oven.
****
Cleaning the Air Crisp Lid
Add 2 cup of distilled white vinegar and 1 cup of water to the pot. Close the lid.
Select Air Crisp 400°F for 20 minutes.
Take a damp cloth or paper towels and wipe it down. The grime should fall away.
I also have V36085
KOCHBLUME Set/2 Flexible Silicone Bottle and Glass Brush Cleaners. The smaller one will get the grime around the rim of the crisper.
https://www.qvc.com/KOCHBLUME-Set2-Flexible-Silicone-Bottle-and-Glass-Brush-Cleaners.product.V36085.html?sc=SRCH
****
Cleaning the Screen Guard on the Foodi Grill, the Grill Grate, & the Air Crisp Baskets
You need a pot of boiling water. Large enough to immerse the grill screen, or rotate it as it is boiling.
1 cup baking soda - added VERY slowly!
1 cup white vinegar - added very slowly!
Let it boil for 15 minutes.
Move the screen to the sink.
Using the brush or other stiff brush, wet it with water and Dawn dish soap..
Scrub and watch the grease disappear!
**OR**
Do it my way!
I use boiling hot water, or almost – (I have a hot water dispenser at the sink.) Place the splatter screen inside the ceramic cooking pot and add the hot water to cover the screen. Do the same for the Grill Grate.
Remove after 5 minutes.
Using the Sam’s Club Member’s Mark Oven, Grill and Air Fryer Cleaner, spray one side of the screen, then turn over and spray the other side.
Using a Scrub Daddy or brush, scrub off the grease.
it just comes off!
Rinse and wash with Dawn dish detergent.
Do the same for the Air Crisp Baskets on the Grill and on the Foodi Pressure Cooker.
****
Coconut Cheesecake*, By: Randall McGouirk, January 19, 2020
Ingredients:
24 oz. (3- 8 oz. packages) cream cheese
1 cup white sugar
½ Tablespoon vanilla flavoring
½ Tablespoon coconut flavoring
3 eggs
1 cup sour cream
1/3 cup corn starch
2 packages graham crackers (enough for 1 cup crushed)
3 Tablespoons melted butter
2 Tablespoons brown sugar
1 8 inch springform pan
parchment paper
2 cups water – for Foodi pot
Directions:
NOTE: All ingredients need to be at ROOM TEMPATURE.
I used a Kitchen Aid Mixer but make sure you don’t OVERBEAT the mixture. I tweaked this recipe I found online to make an 8” cheesecake whereas theirs was a 6” cheesecake (hence more ingredients.)
Take the bottom of your springform pan out and measure the circumference on the parchment paper. Cut the paper to fit the bottom of your pan. Then, after you have assembled the pan with the paper, spray the inside of the pan with canola oil, olive oil, etc.
Note: spray on top of the parchment paper not under it.
Crush up the graham crackers until they are fine. I used the Ninja Blender for this step. Once they are crushed, add the brown sugar and melted butter. Then pulse until the mixture resembles wet sand. Take the mixture and pour it into your springform pan. Use a drinking glass to pat down the mixture into the pan. DON’T over pack the mixture too tightly. Place the pan with crust into freezer.
Add your cream cheese, corn starch, sour cream, vanilla, eggs, and sugar to your mixer. (I opted to put in coconut flavoring for my cheesecake.) Once added, attach the whisk to the mixer. Mix the ingredients until smooth. Again, be careful not to over beat.
Remove pan from freezer and pour cheesecake mixture onto crust. Once all is in the pan, bang pan lightly on countertop to remove any excess air bubbles.
Using the Ninja Foodi:
Get a silicone trivet (or whatever trivet you have) and place in bottom of Ninja Foodi. Pour the water into Foodi. Place the cheesecake into the Foodi - UNCOVERED.
Secure the Pressure Cooker Lid.
Select Pressure Cook High with a time of 30 minutes, with a Quick Release. Your cheesecake should wiggle in the middle, but its done.
Once removed from the Foodi take a paper towel and soak up any excess water from the top of the cheesecake. Place on your countertop to cool to room temperature.
After it has cooled to room temperature, then place in the refrigerator for 1 hour.
After the 1 hour, cover cheesecake with foil and let sit overnight in the refrigerator. (This will yield the BEST RESULTS.) Cut and Serve.
****
Cod with Green Beans & Bacon*, By: DeeDee Howard-Lopes, March 4, 2019
Ingredients:
4 pieces cod – thawed
Kentucky Kernel coating mix
garlic powder, to taste
Thaw, and flour cod with Kentucky Kernel and sprinkle with garlic powder. Refrigerate while cooking green beans to ensure coating absorbs into fish.
Green Beans
1 lb. bacon
2 lbs. green beans
2 bulbs garlic (peeled and minced)
½ cup water
garlic powder, salt & pepper - to taste
Directions:
Air crisp the bacon in the basket till crunchy. Remove from Foodi. Cool and crumble. Remove most of the grease. Save.
Add garlic, green beans and seasoning and water.
Select Pressure Cook HI for 1 minute doing a Quick Release. Drain any extra water, sprinkle with some of the bacon grease. Remove them from pot and add your crisping basket.
Select Air crisp with a temperature of 390°F for 15 minutes.
COD
Spray crisping basket with oil. Spritz cod with oil. Add cod and cook at 390°F, for 5-10 minutes, checking for doneness during the last of the cooking time.
****
Corn Dogs*, By: Aurelia Dougan McCollom, April 11, 2019
Ingredients:
1 box Jiffy Cornbread Mix
2 hot dogs - cut to fit
Directions:
Select Air Crisp 350°F and preheat for 5 minutes while mixing corn bread batter.
Spray or grease the silicone egg bites pan. Place a Tbs. of batter in each holder. Cut the hot dog to fit and place on top of the batter into each of the 7 holders. Cover with remaining batter.
Select Air Crisp 350°F with a time of 19 minutes. I checked every 5 minutes and I also rotated the pot ¼th of a turn each time. (No reason, just still learning to see if there are hot spots. Some were raising higher on one side.)
Remove the rack and pan. Turn out onto a place and squeeze each holder to release.
****
Corn Dogs – Frozen, By: Alison Wright, May 13, 2019
Ingredients:
1-4 frozen corn dogs
Directions:
Place the corn dogs in the Air Crisp basket. Select Air Crips with a temperature of 375°F for15 minutes, turning after 7 minutes.
Added comment by: Emily-Brent Seurer – Air Crisp for a temperature of 390°F for about 12-15 minutes.
****
Corn on the Cob, By: Aurelia Dougan McCollom, September 1, 2020
Ingredients:
1- to enough corn ears for your family*
1 cup water
½ cup milk
1 tablespoon sugar
2 tablespoons butter
1 teaspoon salt
Add all to the Ninja Foodi pot. (Directly into the liquid.)
Attach the pressure cooker lid, making sure the pressure valve is set to seal.
Select Pressure Cook High for 2 minutes, using a Natural Release. If the valve has not dropped in 15 minutes, use a Quick Release.
So tender and juicy.
* I broke the corn in half. They were huge!
This is the same recipe my mom and grandma used years ago. I have always done it on the stove. They used the old style pressure cooker, of course!
****
Corn on the Cob with Tilapia, By: Eugene Mann, June 4, 2019
Ingredients:
4 ears of corn
olive oil
salt & pepper – to taste
Tilapia:
honey, mustard and seasonings of choice
Directions:
Shuck and clean corn. Coat with olive oil. Season with salt & pepper.
Place in the Foodi pot.
Select Air Crisp 390°F for 15 minutes, turning after 7 minutes.
Cover the reversible rack with foil. Spritz with oil.
After turning, place the rack in the upper position. Add the tilapia. Brush with honey, mustard and seasonings of choice. Spritz the tilapia with oil after seasoning. Continue to Air Crisp for 8 more minutes.
A perfect dinner!
****
Cornbread-Jiffy*, By: Aurelia Dougan McCollom, April 24, 2019
Ingredients:
1 Jiffy Corn Bread Mix
1 egg
1/3 cup milk
PAM
Directions:
While preparing cornbread mix, select Bake 350°F for 5 minutes to preheat the pot. Place a silicone bake sheet directly on the bottom of the Foodi pot to protect it from scratches. Place a rack into the pot. The rack will hold the silicone sheet while preheating the pot and rack. Mix cornbread mix according to directions. Pour into prepared pan that has been sprayed with PAM or similar non-stick spray. When preheated, place the pan with the mix on the rack.
Select Bake 350°F for 15 minutes.
*Added comment – I purchased a 9” bundt pan at T.J. Maxx. It was $5.99. Because it is fairly tall, I used one of the dehydrating racks for it to sit on. Worked perfectly!
You can use any pan that will fit in the Foodi. Just place the rack in the low position.
****
Cornbread - Ninja Foodi Grill*, By: Jo Ann Arden M Kilmer-Brown, January 11, 2022
If you have any air frier ..
Ingredients:
1 box cornbread mix
2 eggs
butter – for bottom of pan
Directions:
Mix the batter adding 2 eggs instead of one. Melt the butter and add to the pan of your choice that will fit your Ninja Grill. Add the rack and place.
Select Air Fry (Crisp) with a temperature of 315°F for 20 minutes, or until toothpick comes out clean.
****
Cornbread-Jiffy - Ninja Foodi XL Oven*, By: Aurelia Dougan McCollom, January 20, 2022
Ingredients:
1 Jiffy Cornbread Mix
1 egg
1/3 cup milk
PAM
Directions:
Select Bake with a temperature of 375°F to begin preheating. Select time of 20 minutes.
Mix cornbread according to directions. Pour into prepared pan that has been sprayed with PAM or similar non-stick spray. When preheated, place the pan with the mix in the oven, using level 3. Turn on the oven light and check baking after 18 minutes for browning. Test with toothpick for doneness.
*The pan used in this recipe was the “original multi-purpose pan” from the Ninja 3-in-1.
I started the baking of the cornbread when the Foodi started counting down from the Pressure Cooking. With that time and Natural Release of 11 minutes, both were done at the same time.
****
Corned Beef*, By: Aurelia Dougan McCollom, March 17, 2020
Ingredients:
1 (2-3 lb.) corned beef – with seasoning packet
1 onion, quartered
2 tsps. minced garlic
½ head cabbage – cut into wedges or thick slices
2-3 potatoes, cut in half
3-4 cups water – for Foodi pot
Directions:
Rinse corned beef under cold water to remove most of the salt. Pat dry with paper towels.
Place quartered onions in the bottom of the Foodi pot. Add the minced garlic. Place the corned beef on top of the onions. Add the seasoning packet to the top of the corned beef. Pour the water around the beef.
Place the pressure cooker lid and lock, being sure to have the pressure valves set to the Seal position.
Select Pressure Cook High with a time of 90 minutes, using a 20 minute Natural Release, followed by a Quick Release.
When the pressure cooker is in the Quick Release, slice your cabbage into wedges or thick slices. Clean and cut the potatoes.
When pressure is fully released, turn off the Foodi and remove the Foodi pot.
Remove the corned beef to rest.
You an at this point remove some of the liquid or leave it. I chose to leave it. Add the potatoes and cabbage. Return the Foodi pot to the Foodi.
Place the pressure cooker lid and lock, being sure to have the pressure valves set to the Seal position.
Select Pressure Cook High with a time of 3 minutes, using a Quick Release. When pressure is fully released, turn off the Foodi and remove the Foodi pot.
Remove the potatoes and cabbage. Slice the corned beef against the grain.
*I remove the pot each time because it’s easiest for me to remove the food. It’s not necessary.
****
Corned Beef with A Balsamic Glaze & Cabbage*, By: Donna Johnson, March 8, 2020
Ingredients:
3 to 4 pounds corned beef brisket (with seasoning packet)
1 cup beer or stock
1 onion quartered
7 cloves garlic, peeled
1½ pounds gold baby potatoes, peeled
1 pound carrots, peeled and cut into large pieces
1 head green cabbage, cored and cut in wedges
For glaze, if desired:
¼ cup light brown sugar, packed
¼ cup balsamic glaze
Directions:
Place brisket in the Foodi pot with the fat-side down. Add seasoning packet, beer, onion, garlic.
Place the pressure cooker lid, making sure the lid is set to Seal.
Select Pressure Cook High for 1 hour and 15 minutes or 75 minutes. Press start/stop to begin the cooking cycle. Once the cycle is complete, allow the pressure to Naturally Release for 15 minutes, followed by a Quick Release.
Remove the brisket from the cooker and keep warm. Also remove the
garlic and onion.
Add the potatoes, carrots, and cabbage to the pot with the liquid.
Place the Pressure Cooker lid and set the valve to Seal.
Select Pressure Cook High with a time of 4 minutes. Press start/stop to begin the cooking cycle. Once the cycle is complete, use a Quick Release.
To make the glaze: heat the brown sugar and balsamic in microwave for 1 minute and stir until sugar is dissolved and smooth.
Place the corned beef brisket over the vegetables and pour the glaze over the corned beef.
Add the Air Crisp lid.
Select Air Crisp with a temperature of 400°F. Cook for 15 minutes.
Remove brisket and allow to rest for 15 minutes prior to slicing.
To serve, slice brisket against the grain. Serve with vegetables
****
Cornish Game Hens – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, February 11, 2020
(Both of these recipes can be made in the Foodi Deluxe Tendercrisp Pressure Cooker, using the same directions.)
Ingredients:
2 Cornish game hens
2-4 Tbs. bacon grease, softened (if you don't want to use bacon grease, use butter or spritz with an oil of choice)
Goya seasoning*
½ tsp black pepper*
¼ tsp kosher salt*
Mix the grease with the seasonings* - set aside
paprika – to sprinkle on top and bottom
avocado oil or oil of choice
Directions:
Preheat the Ninja Foodi Grill and basket on Roast to 375°F.
Take the mixed seasonings and rub a little into each cavity. Put some seasoning on your hands and rub into the bird. Sprinkle the top with paprika.
Using butcher’s twine, tie the legs together. (It is not necessary to tie the legs.)
When the Grill is preheated and ready, spritz the basket with your oil of choice. Place the hens, breast side down, side by side into Ninja Foodi Grill Air Crisp Basket. Sprinkle the bottom with paprika.
Close the lid.
Roast for 20 minutes, or until your golden brown is achieved. Turn over after the 20 minutes and cook for 8-10 minutes longer.
Insert your temperature probe for an internal temp cook of 165°F. If temperature is between 160-165°F, remove. Carry-over cooking will bring up to temperature.
(Mine actually temped out after cooking to a temperature of 202°F, but so very moist!)
Remove and let rest 10 minutes.
Enjoy
****
Cornish Hen*, By: Shirley Primavera, August 14, 2019
Ingredients:
1-2 Cornish hens
Durkee Grill Creations Kansas City Style Chicken Seasoning – or seasoning of choice
Olive oil – to spritz
Directions:
Wash & clean Cornish hen. Pat dry with paper towels.
Spritz the hen with olive oil. Sprinkle the seasoning generously over the hen.
Place the hens breast side down in the Air Crisp Basket.
Select Air Crisp with a temperature of 390°F for 20 minutes. Check for crispness after 10 minutes. Continue cooking until time is done.
Insert tongs into hens and turn breast side up. Spritz with more oil, if desired.
Select Air Crisp with a temperature of 390°F for 20 minutes. When 3 minutes are left, insert a digital probe for a temperature of 180°F. Let rest for 5-8 minutes before serving.
****
Cornish Hen*, By: Linda Bradley, June 7, 2019
Ingredients:
1-2 Cornish hens
seasonings of choice
1 cup chicken stock
Directions:
Wash and dry hens. Sprinkle seasonings of choice to taste.
Add the chicken broth to the Foodi pot.
Place the hens in the air crisp basket.
Select Pressure Cook HIGH for 12 minutes using a Quick Release. Using a digital probe, check the temperature for at least a 155°F. If temperature has not been reached, continue pressure cooking for another 2-3 minutes. (Air Crisping will continue cooking the bird to a safe temperature).
When done, select Air Crisp 400°F for 10 minutes, checking after 5 minutes for crispness. Using a digital probe, check the temperature for at least a 165°F.
Let rest for 5-10 minutes. The hen will continue to cook and the juices will settle.
****
Cornish Hen - Air Crisped*, By: Patti Cobbs, August 8, 2019
Ingredients:
1- 1½ -2 pound cornish hen
2 cups buttermilk
1 cup seasoned flour
1 cup panko breadcrumbs
2 eggs, slightly beaten
coconut oil spray
Directions:
1. Rinse and place cornish hen in a Ziploc bag with enough buttermilk to cover. Place bag in a bowl to prevent leakage. Refrigerate for 2 to 24 hours.
2. Set up a dipping station. 1) a bowl of seasoned flour. 2) a bowl with the beaten egg. 3) a bowl with the panko crumbs.
3. Remove the hen from buttermilk, allowing the excess buttermilk to drip off. Discard buttermilk. Dredge hen in the seasoned flour making sure to cover the entire hen. Then dip hen into the beaten eggs, and finally coat with the panko crumbs.
4. Spray lightly with coconut oil spray for extra crispy skin.
5. Place hen in Air-Crisper Basket. Select Air Crisp with a temperature of 390°F for 25-30 minutes, or until internal temperature is 165°F.
6. Allow to rest for about 5 minutes and serve with your favorite side dish.
****
Crab Cakes, California Style - Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Ingredients:
1 lb. Dungeness crab meat – (2 crabs)
1 cup saltine cracker crumbs
1 egg
¼ cup mayonnaise
2 Tbs. Old Bay Seasoning
¼ tsp white pepper
1 tsp dry mustard
2 tsp Worcestershire sauce
oil to spritz the basket
Directions:
In a bowl remove any cartilage from the crab meat being careful not to break up the lumps. Set aside.
Take the saltine crackers and crush into crumbs. Set aside.
In a separate bowl, mix together the egg, mayonnaise, Old Bay, white pepper, Worcestershire sauce, and dry mustard.
Take the bowl with the mixture and add the crab meat. Mix together evenly and gently being sure not to break the lumps of crab meat. Add the cracker crumbs. Mix gently.
Using a small cup or Pyrex custard cup, spoon in the crab mixture. Place in the refrigerator for 30 minutes so the mix will solidify.
When time is almost up, begin preheating your Ninja Foodi Grill.
Select Air Crisp with a temperature of 375°F. When ready place the crab cakes in the Air Crisp basket, that has been gently spritzed with oil. Set the time for 15 minutes. Check after 5 minutes for browning, and every 3 minutes after. Do not overcook.
****
Crab Cakes, Maryland Style - Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Ingredients:
1 lb. Blue Fin Lump crab meat
1 cup saltine cracker crumbs
1 egg
¼ cup mayonnaise
2 Tbs. Old Bay Seasoning
¼ tsp white pepper
1 tsp dry mustard
2 tsp Worcestershire sauce
oil to spritz the basket
Directions:
In a bowl remove any cartilage from the crab meat being careful not to break up the lumps. Set aside.
Take the saltine crackers and crush into crumbs. Set aside.
In a separate bowl, mix together the egg, mayonnaise, Old Bay, white pepper, Worcestershire sauce, and dry mustard.
Take the bowl with the mixture and add the crab meat. Mix together evenly and gently being sure not to break the lumps of crab meat. Add the cracker crumbs. Mix gently.
Using a small cup or Pyrex custard cup, spoon in the crab mixture. Place in the refrigerator for 30 minutes so the mix will solidify.
When time is almost up, begin preheating your Ninja Foodi Grill.
Select Air Crisp with a temperature of 375°F. When ready place the crab cakes in the Air Crisp basket, that has been gently spritzed with oil. Set the time for 15 minutes. Check after 5 minutes for browning, and every 3 minutes after. Do not overcook.
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Creamy Smooth Cheesecake – Ninja Foodi Grill*, By: Duane Arbegast, March 4, 2020
Ingredients:
2- 8 oz. packages cream cheese
1 tbs. vanilla
2 eggs
1- 8 oz. sour cream
½ cup sugar
Graham Cracker Crust Ingredients:
1 Tbs. sugar
2 cups graham cracker crumbs
5 Tbs. butter
* 1 7” springform pan
long thin knife
Directions:
In a bowl, mix the graham cracker 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, 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.
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Creamy Tomato Soup with Grilled Cheese Croutons
Prep Time 15 minutes Cook Time 25 minutes Servings 8-10
Ingredients:
2 tablespoons canola oil
2 white onions, peeled, diced
8 cloves garlic, peeled, minced
1 can (28 ounces) crushed tomatoes
1 can (28 ounces) tomato puree
2 cups heavy cream
1 tablespoon plus 1 teaspoon kosher salt, divided
2 tablespoons Worcestershire sauce
1 teaspoon crushed red pepper
½ crusty French baguette, sliced in 16 rounds
½ cup shredded mozzarella cheese
½ cup shredded Parmesan cheese
APPROX. PRESSURE BUILD: 8 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
Add canola oil, onions, and garlic to pot. Cook, stirring occasionally, for 5 minutes.
Add crushed tomatoes, tomato puree, heavy cream, 1 tablespoon salt, Worcestershire sauce, and crushed red pepper to pot. Continue cooking for another 5 minutes. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 10 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. Allow soup to stop boiling before proceeding to next step.
Lay bread slices evenly across the top of the soup. Top bread slices liberally with both mozzarella and Parmesan cheeses.
Close crisping lid. Select BROIL and set time to 5 minutes. Select START/STOP to begin.
When cooking is complete, serve immediately.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.
A tip from the Ninja® Kitchen Team
If you don’t have a crusty French baguette, use lightly toasted sliced bread instead.
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Creamy Ziti*, By: Madeline DiDonato, November 28, 2019
This is my favorite pressure cooker pasta recipe.
This time I added frozen grilled chicken slices right on top of pasta before cooking. I adapted the recipe from a Cooking with Karli recipe, “Creamy Ziti in Pressure Cooker.”
Ingredients:
2½ cups chicken broth
frozen grilled chicken slices – (optional)
1 cup heavy cream
3 garlic cloves, minced
salt and pepper to taste
16 oz. dry ziti pasta
8 oz. can tomato sauce (I used Hunt’s with garlic, oregano and basil)
½ cup parmesan cheese shredded
½ cup mozzarella cheese shredded (I used provolone/mozzarella blend)
Directions:
Add the broth, cream, garlic ziti, salt & pepper to the Foodi pot.
Select Pressure Cook High with a time of 6 minutes, followed by a Quick Release. Add the tomato sauce and cheeses.
Stir well and enjoy!
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Crescent Puffs*, By: Aurelia Dougan McCollom, March 31, 2019
Ingredients:
1 tube Pillsbury Crescent Rolls – they come in 4 & 8 pieces
melted butter
powdered sugar
Assorted fillings: per crescent – “The filling ideas are endless!”
2 Girl Scout Thin Mints
1 Girl Scout Peanut Butter Patties
1 Double Stuffed Oreo’s
6 Mini Reese's Peanut Butter Cups
1 Mini Snicker’s Bar
1 Mini Milky Way
1 Mini Three Musketeer’s
2 Pieces Break-apart Hersey Gold Bars
2 Pieces Break-apart Hersey Bars
Directions:
DO NOT PREHEAT YOUR FOODI!
Unwrap the crescent rolls. Cut the perforated edges to make individual pieces. Put your desired cookie or candy on crescent roll and wrap it around to cover.
(When using the Thin Mints or Hersey candy: Place flat sides together, then wrap.) Pinch the edges together. (Make sure it is completely covered so the filling does not ooze out.)
If you have the perforated parchment paper, place it in the Foodi Air Crisp basket. (I use it because I found 1 or 2 did stick to the basket. The dough went into the holes in the bottom of the basket.)
Place 4 crescents in the basket. Space them a little bit apart. They will rise and can stick together if to close.
Select Air Crisp with a temperature of 350°F for 8 minutes. Check them about 7 minutes, but all of mine did take just 8 minutes to cook to a golden brown.
Remove to a platter. Brush with melted butter and sprinkle with powdered sugar. (I found using a “mini hand sifter” that sprinkling the powdered sugar was the easiest.
Enjoy!
*Our most favorites, Girls Scout Thin Mints, Girl scout Peanut Butter Pattie and Hersey Gold!
****
Crispy Brussels Sprouts with Sriracha Mayo
Prep Time 5 minutes Cook Time 12-15 minutes Servings 4
Ingredients:
1 pound Brussels sprouts, cut in half
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons sriracha mayo, for serving
Directions:
Place Cook & Crisp™ Basket in pot. Close crisping lid. Preheat the unit by selecting AIR CRISP, setting the temperature to 390°F, and setting the time to 5 minutes.
Meanwhile, in a bowl, toss Brussels sprouts with olive oil, salt, and pepper.
After 5 minutes, add Brussels sprouts to basket. Close crisping lid. Select AIR CRISP, set temperature to 390°F, and set time to 12 minutes. Select START/STOP to begin.
After 6 minutes, open lid, then lift basket and shake Brussels sprouts or toss them with silicone-tipped tongs. Lower basket back into pot and close lid to resume cooking.
Check Brussels sprouts for desired doneness; for crispier results, add up to 3 more minutes. When cooking is complete, remove Brussels sprouts from basket. Toss with sriracha mayo and serve.
A tip from the Ninja® Kitchen Team
For crispier results, shake the basket or toss Brussels sprouts with silicone-tipped tongs every 4 minutes when Air Crisping.
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Crispy Chicken Enchiladas – Ninja Foodi Grill*, By: Duane Arbegast, March 20, 2020
Ingredients:
1 small chicken breast, cooked and shredded
1 can green enchilada sauce
1 can Ro*Tel tomatoes, drained
1 cup yellow cheese, shredded - cheddar
1 cup white cheese, shredded – mozzarella
1 small can black olives, sliced
1 small onion, dices
5-10 (8”) corn tortillas
salt & pepper, to taste
butter
Directions:
Season the chicken with salt & pepper and set aside.
In a bowl, mix the enchilada sauce and Ro*Tel together. Set aside.
Take a little butter and 4 tortillas. Heat in the microwave for about 30 seconds. This will soften them for easy rolling and no cracking. Lay flat. Add some chicken down the center. Across the top add a few spoonful’s of sauce, diced onion, and both cheeses. Roll. Place seam side down. Place in an oven proof glass or metal pan. Spoon more of the enchilada sauce mixture on top, followed by more of the cheeses. Add the black olives to the top.
Place the grill rack, or if you don’t have a rack, you can use aluminum foil rolled pencil width to lay on the ceramic grill pan. Place the oven save dish on top.
Select Grill Bake with a temperature of 325°F to begin preheating. When ready add the dish and bake 25-30 minutes.
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Crispy Chicken Thighs with Carrots & Rice Pilaf
Prep Time 10 minutes Cook Time 14 minutes Servings 4
Ingredients:
1 box (6 ounces) rice pilaf
1 ¾ cups water
1 tablespoon butter
4 carrots, peeled, cut in half, lengthwise
4 uncooked boneless skin-on chicken thighs
2 tablespoons honey, warmed
½ teaspoon smoked paprika
½ teaspoon ground cumin
2 teaspoons kosher salt, divided
1 tablespoon extra virgin olive oil
2 teaspoons poultry spice
APPROX. PRESSURE BUILD: 7 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place rice pilaf, water, and butter into pot; stir to incorporate.
Place reversible rack in the pot, making sure rack is in the higher position. Place carrots in center of rack. Arrange chicken thighs, skin side up, around the carrots. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 4 minutes. Select START/STOP to begin.
While chicken and rice are cooking, stir together warm honey, smoked paprika, cumin, and 1 teaspoon salt. Set aside.
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.
Brush carrots with seasoned honey. Brush chicken with olive oil, then season evenly with poultry spice and remaining salt.
Close crisping lid. Select BROIL and set time to 10 minutes. Select START/STOP to begin.
When cooking is complete, serve chicken with carrots and rice.
****
Croutons – Ninja Dual Air Fryer*, By: Aurelia Dougan McCollom, January 11, 2022
Ingredients:
Bread of choice
Avocado oil – to spritz
seasonings of choice
Directions:
I only had my Sarah Lee Honey Wheat. Tore the heals, cubed 2 slices. If I had the Artisan bread, I would have used that instead. Super easy and crispy.
Preheat your desired Ninja for 5 minutes on Air Fry @375*. While preheating, add the bread to a sealable bowl or zip bag. Spritz with Avocado oil and sprinkle with your seasonings. (Trader Joe's Everything but the Bagel seasoning was used in this recipe) Toss to coat.
Add to one side of the Fryer. Toss after 3 minutes. Continue cooking until your desired browning and crispness.
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Crunch Wraps*, By: Missy Perkins Shaffer, April 9, 2019
Ingredients:
2/3 cup Taco meat
4 Tbs. Salsa con Queso
1 tostada
2 burrito size flour tortillas, 1 cut to the size of the tostada
Shredded Monterrey cheese
Taco sauce
Lettuce
Tomato
Directions:
Add the Crisp Basket to the pot. Select Air Crisp to begin preheating @ 400°F for 5 minutes.
Layer the meat, cheese sauce, tostada, lettuce, tomato, taco sauce and shredded cheeses on the burrito size tortilla. Set the small tortilla on top, then fold the edges of the larger tortilla over the smaller one making it look like a pinwheel.
Carefully place the wrap in the crisper folded side down. Spray with olive oil and crisp for 3 minutes or until golden brown. Carefully, flip it and repeat until golden brown, 3 minutes.
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Crusty Bread – Ninja Foodi with Smartlid - Courtesy of Ninja Kitchen Recipes*, By: Grisell Martinez, January 11, 2022
I did it ! Actually baked bread in my 14 in 1 with smart lid now to wait 20 minutes for the taste test.
Ingredients:
4 leveled cups all-purpose flour, divided
2½ teaspoons instant yeast
1¾ cups water, lukewarm, divided
1½ teaspoons kosher salt
2½ tablespoons extra-virgin olive oil
Nonstick cooking spray
Directions:
STEP 1
In a stand mixer or large mixing bowl, combine 3½ cups flour, yeast, 1½ cup lukewarm water, salt, and olive oil. Knead until a smooth, sticky dough forms. If necessary, add extra flour ½ tablespoon at a time. Remove dough from bowl and knead by hand until dough becomes less sticky.
STEP 2
Cut dough into 2 equal sized portions. Reserve 1 dough ball for the recipe. Place the remaining ball in a sealed container with headspace and store in the refrigerator for up to 3 days.
STEP 3
Line the Cook & Crisp Basket with a nonstick silicone baking mat (or parchment paper), and spray with nonstick cooking spray. Transfer dough to basket.
STEP 4
Place the basket in the pot. Close the lid, then move the slider to AIR FRY/STOVE STOP.
STEP 5
Select PROOF, set temperature to 95°F, and set time to 50 minutes. Press START/STOP to begin the first rise. When the rise is complete, remove the basket.
STEP 6
Add remaining ¼ cup water to the pot. Deflate the dough by gently pressing on it, then reshape it into a ball. Transfer the dough to the basket, then place the basket in the pot. Close the lid.
STEP 7
Select PROOF, set temp to 95°F, and set time to 50 minutes. Press START/STOP to begin the second rise. After 30 minutes, check the dough to make sure it has doubled in size. If it has not doubled in size, close the lid and continue proofing for the remaining 20 minutes. Once complete, close the lid and move slider to STEAMCRISP.
STEP 8
Select STEAM & CRISP, set temperature to 350°F, and set time to 20 minutes. Press START/STOP to begin cooking (PRE will display for approx. 5 minutes as the unit steams, then the timer will start counting down).
STEP 9
When cooking is complete, the surface of the bread will be crusty and brown. Carefully remove the basket from the pot. Allow the bread to cool on a rack for about 30 minutes before serving.
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Cuban Black Beans - Pressure Cooked*, Randall McGouirk, May 13, 2019
Ingredients:
2lbs. black beans, dried and picked through
2 large onions, diced
2 limes, juiced
2 cloves peeled garlic
Salt and pepper, to taste
Cilantro - Fresh or dried, to taste
olive oil, drizzled
Water or chicken stock
Directions:
Wash and pick beans thoroughly.
Select Sauté HIGH. Drizzle olive oil in the Foodi pot. Add the onions, garlic and cilantro and cook until fragrant, about 3 minutes. Add the beans and let cook for 1 additional minute. Add enough water or chicken stock, or a combination of both to cover beans (about 6 cups).
Place the pressure cooker lid and close vent.
Select Pressure Cook HI for 45-50 minutes with a Quick Release. Test for doneness. If more time is needed set time for 2-3 minutes with a Quick Release. When done, enjoy with rice.
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Cube Steak with Gravy*, By: Shirley Wylie, March 17, 2019
Ingredients:
3-4 cube steaks
1-2 Tbs. olive oil or oil of choice - browning
flour with your choice of dry seasonings
1 can of mushroom soup
1 envelope of garlic and herb dip mix
2¼ cups beef broth
Directions:
Select Sauté HI and begin preheating the Foodi pot for at least 5 minutes.
Mix flour with seasonings. Coat each steak in flour mixture. Shake off excess flour. When pot is hot, add the oil. Add the steaks and brown on both sides.
Mix the soup herb mix and broth. Pour over the steaks.
Select Pressure Cook HI. Cook for 20 minutes with a Natural Release.
*Added comment – The original recipe called for cream of celery soup and an envelope of Lipton Onion soup mix. It was delicious and so tender.
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