FOODI CREATIONS - D-L
FOODI CREATIONS - D-L
FOODI RECIPES FROM MEMBERS & NINJA
SCROLL DOWN past index for directions. Directions follow the last alphabetical listing.
* Indicates PHOTOS in the Album
Dehydrated Apples*, By: Micah Orr, April 5, 2020
Dehydrated Honey Crisp Apples*, By: Aurelia Dougan McCollom, May 13, 2019
Dehydrated Strawberries*, By: Aurelia Dougan McCollom, May 13, 2019
Dehydrating Apples*, By: Chan Taylor, January 17, 2019
Dehydrating Bell Peppers*, By: Randall McGouirk, June 29, 2020
Drumsticks*, By: Leslie Moxley, January 20, 2019
Easy Sheet Pan Meal - Ninja Foodi Oven*, By: Lauren Scerbak, February 10, 2020
Egglet Omelettes*, By: Randall McGouirk, July 26, 2019
Egg Bites*, By: Aurelia Dougan McCollom, March 31, 2019
Egg Bites - Ninja Foodi Grill*, By: Randall McGouirk, January 24, 2020
Egg Rolls & Hot Mustard*, By: Aurelia Dougan McCollom, July 11, 2019
Eggplant – Ninja Foodi Grill*, By: Dolly Schwartz, June 6, 2020
Eggs-Fried & Pressure Cooked*, By: Aurelia Dougan McCollom, January 12, 2020
Enchilada Casserole - Ninja Foodi with SmartLid*, By: Brandi Tatarchuk, January 16, 2022
Fajitas, Taste of Home – Ninja Foodi*, By: Aurelia Dougan McCollom, January 9, 2021
Fields Fiesta Lime Salsa Tacos*, By: Cathleen Pouliot Fields, February 11, 2019
Fiesta Chicken Bake – Combined Recipes - (The) Adaptable Fiesta Chicken Dinner #1 - Fiesta Bake*, By: Aurelia Dougan McCollom, August 16, 2019
Fiesta Chicken Enchiladas – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, May 2, 2020
Forty-Clove Garlic Chicken, By: David Marrione, October 22, 2019
French Chicken Stew*, By: Chan Taylor, March 4, 2019
French Onion Soup Au Gratin
French Toast – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, October 29, 2020
French Toast – XL Oven, By: Aurelia Dougan McCollom, October 29, 2021
Fritos Chili Cornbread Casserole – Ninja Foodi Grill*, By: Duane Arbegast, March 8, 2020
Frozen Breaded Shrimp*, By: Aurelia Dougan McCollom, April 6, 2019
Frozen Chicken Dinner
Frozen Pizza (Palermo Supreme, Thin Crust) – Ninja XL Oven*, By: Aurelia Dougan McCollom, January 19, 2021
Garlic & Herb Parmesan Wings*, By: Sharon Davis-Gruteke, October 21, 2018
Garlic Bread, Ninja Foodi Grill*, By: David Marrione, October 18, 2019
Garlic Shrimp with Risotto Primavera
Georgian Hot Boiled Peanuts*, By: Randall McGouirk, February 18, 2020
German Apple Cake*, By: Randall McGourik, October 19, 2019
German Pancake*, By: Madeline DiDonato, October 13, 2019
Glazed Sweet Potatoes, By: David Marrione, October 22, 2019
Gluten Free Cornbread*, By: Shara Chilcoat, January 8, 2020
Grains, Greens & Tofu Bowl
Green Bean Casserole in the Foodi*, By: Aurelia Dougan McCollom, December 16, 2019
Green Chile Pork Posole*, By: Lorin Manuel, February 10, 2020
Green Tomatoes-Air Fried*, By: Chan Taylor, April 24, 2019
Grilled Cheese - Foodi Grill*, By: Aurelia Dougan McCollom, October 27, 2019
Gumbo - Ninja Foodi with Smartlid*, By: Brandi Tatarchuk, January 11, 2022
Ham & Cheese Biscuits*, By: Michael Bielick, August 12, 2019
Ham & Eggs In A Mini Cast Iron Skillet*, By: Michael Bielick, June 14, 2019
Hamburger Patties*, By: Jessica Conol, August 26, 2020
Hamburgers*, By: Aurelia Dougan McCollom, August 9, 2019
Hard Boiled Eggs (No Water) – Ninja Foodi Pressure Cooker/TenderCrisp or similar Foodi*, By: Dawn Garrett, April 11, 2021
Hard Boiled Eggs, By: Aurelia Dougan McCollom, May 20, 2019
Hash Browns*, By: Dawn Garrett, May 31, 2020
Hearty Mexican Pasta*, By: Steve Lopez, May 7, 2019
Herb-Roasted Chicken
Hot Dogs & Tater Tots*, By: Chan Taylor, January 26, 2019
Hot Honey Chicken with Potatoes & Green Beans*, By: Randall McGouirk, August 27, 2019
“Impossible Pie” Quiche*, By: Shara Chilcoat, January 4, 2020
Italian Sausage, Peppers & Onions - Ninja Foodi Grill*, By: Connie Benton, February 13, 2020
Italian Sausage Wrapped in Bacon*, By: Jen Roddy-Ferguson, February 20, 2020
Jalapeño Poppers*, By: Muas BellaNiam, September 12, 2019
Jambalaya*, By: Aurelia Dougan McCollom, March 12, 2020
Jasmine Rice, By: Aurelia Dougan McCollom, July 11, 2019
Jerk Chicken with Mahatma Saffron Rice *, By: Mimi Francis, May 24, 2019
Johnsonville Jalapeño Cheddar Smoked Sausage*, By: Aurelia Dougan McCollom, March 30, 2019
Just Wingin’ It Egg Bake*, By: Andi Schuff, October 25, 2018
KC Strip Steak – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, January 4, 2020
KC Strip Steak*, By: Aurelia Dougan McCollom, April 30, 2019
Kettle Corn - Cathy's Crazy Easy*, By: Cathleen Pouliot Fields, July 18, 2019
KFC Drumsticks & Thighs*, By: Helene Worob, July 6, 2019
KFC Chicken Spice, By: Penny Hull, February 6, 2019
King Ranch Casserole – Ninja Foodi Grill*, By: Duane Arbegast, March 8, 2020
Kraft Macaroni & Cheese
Kraft Mac & Cheese Deluxe*, By: Emmy Earhart, April 15, 2019
Lake Trout with Green Beans & Petite Fingerling Potatoes*, By: Emily Dew Carraway, September 15, 2019
Lamb Roast – Ninja Foodi Grill*, By: Patti Cobbs, April 21, 2020
Lasagna – Ninja Foodi Grill*, By: Duane Arbegast, March 8, 2020
Lasagna Roll-Ups*, By: Michael Bielick, July 26, 2019
Lava Eggs-Ninja Grill*, By: David Marrione, November 3, 2019
Lemon Pepper, Sweet Baby Ray’s & Memphis Rub Chicken Wings*, By: Randall McGouirk, December 27, 2019
Lemony Dill & Parsley Salmon & Asparagus – Ninja Foodi Grill*, By: Patti Cobbs, February 4, 2020
Lentil Soup*, By: Chan Taylor, January 17, 2019
Dehydrated Apples*, By: Micah Orr, April 5, 2020
Ingredients:
apples of choice
Directions:
Using a mandolin or a spiralizer, slice and core the apples. Arrange the apples on the Foodi dehydrating racks, leaving a small space between.
Select Dehydrate with a temperature of 135°F for 6-7 hours, checking to see after 6 hours. Recheck every 30 minutes thereafter.
****
Dehydrated Honey Crisp Apples*, By: Aurelia Dougan McCollom, May 13, 2019
Ingredients:
3 Honey Crisp Apples – any “sweet” apple will work, Fuji, Gala, Golden Delicious, etc.
Directions:
Slice the apples about an 1/8” thick. (I used my Kitchenaid Spiralizer to get a uniform cut).
Select the Dehydrate setting with a temperature of 135°F for 8 hours. If you feel you need more time, set it for another hour and check during the time. When crisp, they are done.
They are so delicious! Very sweet.
I definitely will do these again and again.
****
Dehydrated Strawberries*, By: Aurelia Dougan McCollom, May 13, 2019
Ingredients:
2 lbs. strawberries
Directions:
A 2 lb. blister pack almost filled the racks. I had 3 strawberries left over.
Slice the strawberries about an 1/8” thick. (I used my Chef’n Strawberry Slicer to get a uniform cut).
Select Dehydrate setting with a temperature of 135°F for 8 hours. If you feel you need more time, set it for another hour and check during the time. When crisp, they are done.
Before I got the slicer, I didn’t get them sliced thin enough and the 1st batch took 14 hours to dehydrate.
****
Dehydrating Apples*, By: Chan Taylor, January 17, 2019
Ingredients:
1 golden delicious
1 pink lady
1 cup water with 1 tsp. lemon juice (bottled juice)
Directions:
Peel and slice your apples in ¼ inch slices. To keep the apples from browning while preparing, place in 1 cup water with 1 tsp. lemon juice (bottled juice). Dry each slice and placed on dehydrator rack, so they are not touching.
Press the dehydrator button. Select 130°F for 6 hours.
(Some were a little thinner, some thicker). Thicker slices were lightly crisp on the outside but chewy inside. Thinner slices are like apple chips.
The golden delicious had a better flavor. I have a honey crisp and McIntosh to try next.
****
Dehydrating Bell Peppers*, By: Randall McGouirk, June 29, 2020
As for a snack they are great they get sweeter as you dehydrate them. I use them in soups in the fall.
Ingredients:
red & green bell peppers
Directions:
Slice the peppers thinly. Arrange on the dehydrating racks. Place the racks in the Ninja Foodi.
Select Dehydrate with temperature of 135°F, and a time of 10 hours.
****
Drumsticks*, By: Leslie Moxley, January 20, 2019
Ingredients:
4-6 drumsticks
2 tablespoons of yellow mustard
flour
Cajun seasoning and pepper – to taste to season flour
Olive oil -to spritz the chicken and pot
Directions:
Rinse chicken.
Pat dry with paper towels. Place chicken in large bowl. Add the yellow mustard, pepper and Cajun seasonings. Mix well and coat the chicken.
Place seasoned flour in zip lock bag and shake the chicken.
Lightly spritz pan with oil.
Add the chicken to the basket. Spritz chicken with oil. Select Air Crisp and the temperature of 390°F for 20 minutes. Turn after 10 minutes. Use a digital probe to test for a temperature of 165°F.
Turned out great!
****
Easy Sheet Pan Meal - Ninja Foodi Oven*, By: Lauren Scerbak, February 10, 2020
Ingredients: (quantity for your family)
Broccoli florets
zucchini, cut in rounds, then in half
red pepper, chopped
kielbasa, cut in rounds
Italian Dressing packet
olive oil – to spritz
Directions:
Toss the vegetables and kielbasa with the Italian dressing mix, (to taste) & spritz with olive oil.
Select Air Roast with a temperature of 400°F to preheat. Roast for 15-20 minutes.
This meal was served with rice.
****
Egglet Omelettes*, By: Randall McGouirk, July 26, 2019
Ingredients:
8 egg whites
½ shallot, diced
4 slices red and green bell pepper, diced (I used the veggies leftover from my kabobs)
Salt and pepper, to taste
1/3 cup cilantro, chopped
1 tsp cornstarch
8 eggie containers
1 cup water – for pot
Directions:
Separate egg yolks from whites.
Dice shallot and peppers, (cook them if using raw), finely chop cilantro. Salt and pepper egg whites to taste. Add all vegetables and beat until well incorporated. Add corn starch and beat until well incorporated.
Take the eggies and spray with olive oil spray. Pour whites and veggie mix inside.
Add 1 cup water to the Foodi pot. Place eggies directly (standing up) in water. Add the pressure cooker lid.
Select Pressure Cook High and cook for 9 minutes with a Natural Release for 5 minutes. Remove from pot and take out the egg. Place on a cutting board to cool. Slice and serve.
*Added comment by: Aurelia Dougan McCollom – If you have the Egg Bites mold, Place the aluminum covered mold on the red OXO sling or reversible rack in the low position, using the same cooking directions.
****
Egg Bites*, By: Aurelia Dougan McCollom, March 31, 2019
Ingredients:
8 oz. sausage
4 slices cooked crispy bacon
5 eggs
1 cup shredded cheddar
¼ cup milk
½ cup Westpak onion and peppers seasoned blend – thawed – or vegetables of choice
silicone spray of choice
Directions:
Brown the sausage and bacon. Drain excess grease. Cool the bacon and break into pieces. Wipe out the Foodi pot. Immersion blend the eggs and milk.
Spray the cups or containers with a silicone spray of your choice.
Add a little sausage and bacon to the bottom of your egg cups, silicone muffin cups or similar sized item. Add a little of the thawed vegetables. Add a little cheese. Pour the egg mixture over all; almost to the top. Cover with foil.
Add 1 cup of water to the pot.
Place eggs the on lower rack or I use a red OXO silicone sling.
Select Pressure Cook HI for 10 minutes, with a 5-minute Natural Pressure Release, then Quick Release.
Carefully remove. Place a plate over the top of the egg cups. Invert. The eggs will pop out easily.
Enjoy!
**You can add all of the ingredients to the egg mixture and stir, if desired, then pour into your cups.
****
Egg Bites - Ninja Foodi Grill*, By: Randall McGouirk, January 24, 2020
Ingredients:
8 large eggs, whisked
2 Tablespoons chopped fresh basil
2 Tablespoons fresh grated Parmesan cheese
1 onion, chopped
1 tomato, diced finely
Salt & Pepper, to taste
butter, Pam or oil – to grease egg bite pan
Directions:
In a large bowl, whisk the eggs. Add the basil, cheese, onion and tomato. Season with salt and pepper. Mix, incorporating well.
Select Bake on the Ninja Foodi Grill, with a temperature of 350°F.
Using a silicone oven safe container, (I used the egg bite purchased from Amazon,) grease container with butter or Pam spray. Pour the egg mixture into each filling halfway.
Place the egg bite container into the Grill cook pot. Cook for approximately 13-18 minutes, checking with a toothpick. If comes out clean they are done. Pour them out of the container and let cool. Serve.
Added comment by Aurelia Dougan McCollom: The easiest way I have found to remove the eggs from this style of baking dish, is to place a dinner plate on top of the eggs and invert the plate. They will fall out easily. If one does stick a little, just apply a little pressure to the bottom of the egg cup.
****
Egg Rolls & Hot Mustard*, By: Aurelia Dougan McCollom, July 29, 2019
I’ve had these recipes since 1980. The egg rolls were originally made in our WOK, fried in oil. Time for an upgrade to healthier cooking! This will make 12-16 egg rolls, depending on how big you make them. I like them fairly large, so use your judgment.
Ingredients:
2 cups chicken, pork or seafood, cooked and chopped
3 cups cabbage, shredded
½ cup mushrooms, chopped
½ cup bean sprouts, washed
8 green onions, chopped
½ cup carrots, shredded
2 Tablespoons cooking oil, or oil of choice such as Sesame oil
1- 16 oz. package egg rolls skins
1 egg, beaten – to seal egg roll wrapper – (the package has 16 wrappers)
La Choy Sweet-n-Sour Sauce – or your favorite brand for dipping
oil to spritz egg rolls – optional
*
Sauce: Mix ahead of time to be added to vegetable mixture
2 Tablespoons each: sherry, soy sauce, beef broth, and corn starch
½ tsp each: salt, sugar, ground ginger
1 teaspoon MSG (Accent) optional – may use Sea Salt for a substitute
*
Directions for egg roll mixture and sauce:
1) Mix sauce ingredients ahead of time to add to the vegetables when soft.
2) Select Sear/Sauté, HI. Add oil. Add onions and mushrooms to begin sautéing, stirring well. When just getting soft, add remaining vegetables, and continue stirring to incorporate well, decreasing the temperature to Medium Low. When all are cooked to your desired tenderness, add meat and stir. Add the sauce, stirring constantly until sauce has thickened the ingredients.
3) Remove from the pot and place in a bowl. Wash the pot.
4) Return the Foodi pot to the cooker.
5) Place the Air Crisp Basket in the Foodi pot.
6) Select Air Crisp with a temperature of 390°F for 5 minutes to begin preheating while you are fixing 3 egg rolls.
Taking an egg roll skin, moisten the 4 sides using a small silicone spatula at the edges with the beaten egg. Using heaping tablespoons, place the filling down the center of the egg roll skin. Fold an edge over the mixture and tuck under the point. Fold the edges in and continue rolling. Press end point over the top of the roll to seal.
Add 3 egg rolls to the Air Crisp Basket. Do not let them touch. Select Air Crisp 390°F with a cook time of 10-12 minutes.
Turn over after 5 minutes of cooking time. Spritz the top and bottom with oil.
Continue cooking the remaining 5-7 minutes. Sneak a peek to your desired crispness. Carefully remove with tongs to a rack to cool. Let cool at least 6 minutes or longer before cutting or eating. They retain the heat on the inside.
As you continue cooking the other egg rolls, the unit is hot, and it may decrease the cooking time. Just Sneak-A-Peek as you are cooking.
Place some mustard on your plate and some sweet-n-sour sauce. You can then, swirl the two together or leave separate. Dip the egg rolls as desired.
**You can freeze any leftover filling for a later date.
Directions for the Ninja Foodi Grill:
Select Air Crisp with a temperature of 390°F to begin preheating the Air Crisp Basket.
After making the egg rolls, spritz the top with avocado oil. When the Grill is ready, lightly spritz the basket. Place 1- 5 egg rolls in the Air Crisp Basket. Use the default time, but you will only be cooking them for 5-7 minutes. You do not need to turn. They will crisp up nicely without turning. You can turn if you choose.
****
Hot Mustard:
Ingredients:
2 small boxes or round bottles of ground mustard – (0.65-0.85 oz.)
1 cup vinegar
4 eggs – well beaten
1 cup sugar
Directions:
Make the mustard sauce the night before.
Whisk the ground mustard and vinegar together until smooth. Let stand overnight. (It does not need to be refrigerated).
The next day, add the well beaten eggs and sugar. Mix well.
Either using a microwave safe bowl or a small pan on the range top, cook until thick and it bubbles, stirring constantly if using the range top, or every 30 seconds in the microwave. Be careful not to burn it or yourself when it bubbles. Turn off the heat when thick. Let it cool, then pour into a sealable bowl or jar. Refrigerate.
**You can very easily halve this recipe.
****
Eggplant – Ninja Foodi Grill*, By: Dolly Schwartz, June 6, 2020
Ingredients:
1 eggplant – sliced about ½ inch thick
salt
cilantro lime marinade – optional
mango habanero marinade – optional
Directions:
Peel and slice the eggplant. Salt as desired. After 15 minutes of resting, wash off the salt. Pat dry.
To a bowl add your desired marinade. Marinate for 30 minutes to 1 hour.
Preheat the Ninja Foodi Grill Air Crisp Basket on Air Crisp with a temperature of 390°F. When ready add the eggplant.
Crisp for 10 minutes, turning after 5 minutes of cooking time.
****
Eggs-Fried & Pressure Cooked*, By: Aurelia Dougan McCollom, January 12, 2020
Ingredients:
egg
oil, grease or butter
Directions:
Place the rack in the low position, (I use the red sling for ease of removal.) Preheat your pan under the Bake/Roast function with a temperature of 375°F for 5 minutes. Grease, butter or spritz your pan. (I used bacon grease.) Add the egg.
Select Bake/Roast 350°F. Select 5 minutes for the time. After 3 minutes, check the egg. Turn when ready. Let cook 30 seconds to 1 minute longer.
Pressure Cook:
I use my red silicone mini pots with lids.
Add 1 cup of water to the Foodi pot. Place your red sling trivet in the pot with the egg using a ramekin, silicone pot or small dish. Cover with a lid or foil. If using foil, be sure to crimp it around the dish.
Place the pressure Cooker lid and set to Seal.
Select Pressure Cook HI for 3 minutes, and Quick Release ig you prefer a runny yolk. For a firmer yolk, select 4 minutes using a Quick Release.
****
Enchilada Casserole - Ninja Foodi with SmartLid*, By: Brandi Tatarchuk, January 16, 2022
Ninja Foodi with SmartLid OL601
Ingredients:
7-9 corn tortillas
½ white onion, dices
small can diced green chili’s
1-14.5 oz. can mild enchilada sauce
8 oz. block Colby cheddar cheese, shredded
3 Tbs. homemade taco seasoning – or your favorite pre-packaged seasoning
1 pound lean ground meat - I used venison pan sausage
Directions:
Select Sear/Sauté High. Add the meat and onion and brown. Drain any excess fat if necessary. Add chili’s and taco seasoning. Stir well. Remove meat and wipe out insert. In 7”x3” spring foam pan, add a little enchilada sauce. Add 2 corn tortillas cut in half layered around pan to fit. Add more enchilada sauce on tortillas. Spoon some meat mixture on top as well as grated cheese. Repeat 3 times. The last things to add on top are tortillas, more enchilada sauce and cheese. Place on the rack, using the low position. Insert into the cooker.
Select Bake with a temperature of 350° for about 12 min. When cheese looks good and toasted, cover with foil and bake another 15-20 minutes, or until heated through. Remove the foil the last 5 minutes. Serve with sour cream, salsa, cilantro or eat alone. I used sour cream only. Very good! Enjoy!
****
Fajitas, Taste of Home – Ninja Foodi*, By: Aurelia Dougan McCollom, January 9, 2021
Ingredients:
4 tablespoons canola oil, divided
2 tablespoons lemon juice
1½ teaspoons seasoned salt
1½ teaspoons dried oregano
1½ teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon crushed red pepper flakes, optional
1½ pounds boneless skinless chicken breast, - beef round steak, or flank steak cut into thin strips (or a combination of the two)
½ medium sweet red pepper, julienned
½ medium green pepper, julienned
4 green onions, thinly sliced
½ cup chopped onion
6 flour tortillas (8 inches), warmed
Shredded cheddar cheese, taco sauce, salsa, guacamole and Sour Cream - garnish
Directions:
In a large reseal able plastic bag, or sealed bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
Select Sear/Sauté High on your Ninja Foodi Pressure Cooker/TenderCrisp or similar Foodi to begin preheating. Add remaining oil to the Ninja Foodi pot.
Discard marinade. Add the desired meat. Cook until chicken or beef is no longer pink. Add peppers and onions, sauté. Place lid. Reduce the heat to Sear/Sauté Low for 15-20 minutes, stirring occasionally. You can increase the temperature if desired. You are decreasing the liquid.
Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole, and sour cream. Yield: 6 servings.
This is my favorite recipe. I’ve used it for at least 6 years.
*For added flavor, I will also use the same marinade for the vegetables in a separate bag.*
****
Fields Fiesta Lime Salsa Tacos*, By: Cathleen Pouliot Fields, February 11, 2019
(Serves at least 6-8)
Ingredients:3-5 boneless chicken breasts
4 cups salsa (enough to cover chicken breasts)
2 bunches fresh cilantro coarsely chopped
2/3 cup lime juice (I use key lime juice because it's tart)
3 packets taco seasoning
2 Tbs. cumin
Directions:
Stir together: salsa, cilantro, lime juice, taco seasoning and cumin. Add a little of the mixture to cover the bottom of your Foodi pot. Add the chicken and cover with remaining mixture. Add the pressure lid. Select Pressure Cook with a setting of HI for 30 minutes. The Foodi will take about 10-15 minutes or so to build up pressure. Once the time is done, do a Quick Release on your steam valve. Once fully depressurized, remove lid. Either leave the chicken in the pot or remove to shred. If leaving in the pot, be careful not to use metal utensils, so you do not scratch the pot. Once fully shredded, add salt and pepper to taste and finish off serving with your favorite sides!
**I use hot tortillas, shredded cheese, sour cream, fresh limes, cilantro, beans and rice! EASY, FAST, DELICIOUS! ENJOY!
****
Fiesta Chicken Enchiladas – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, May 2, 2020
Ingredients:
Fiesta Bake Chicken Recipe
1- 10 oz. can enchilada sauce
4- flour tortilla shells – medium taco size
salsa or picante sauce of choice
shredded cheese – your choice – (Mexi-blend was used in this recipe)
black olives, sliced – optional
canola oil – for Foodi Grill
Directions:
Place a flour tortilla on a plate. Spoon a heaping portion of the chicken mixture down the center of the shell. Spoon salsa along the top. Sprinkle cheese across the salsa. Fold over edge and roll.
Pour a little oil in the ceramic pan of the Ninja Foodi Grill. Use a pastry or silicone brush to smooth out the oil to cover the bottom.
Place the enchiladas with the seam side down. Pour the enchilada sauce over the 4 enchiladas evenly.
Select Bake with a temperature of 350°F, for 20 minutes.
After 15 minutes, sprinkle with cheese and continue cooking to melt the cheese.
Plate and garnish with more cheese and sliced olives, or garnish of choice.
*You can use your choice of meat. I had Food Savered Fiesta Chicken Bake in the freezer that I defrosted. Baking will be the same.
****
Forty-Clove Garlic Chicken, By: David Marrione, October 22, 2019
FORTY CLOVES of GARLIC!!
But DON’T PANIC! The END RESULT is that the garlic cloves are surprisingly SWEET and MILD in this recipe!
Ingredients:
2 tablespoons olive oil
3 pounds of bone in chicken breasts - skin on or skinless-your choice
Salt and pepper - to taste
2 fresh parsley sprigs*
1 fresh rosemary sprig*
1 fresh thyme sprig*
1 fresh sage sprig*
40 peeled cloves of garlic**
1 cup white wine
½ cup chicken stock
1 loaf crusty bread
*NOTE: You could use the Dried version of the herbs listed above, instead of fresh, but the Fresh herbs will add so much more flavor, not to mention be more Aromatic!
**NOTE: As a time-saver, use the Pre-Peeled Garlic found in the produce dept of your local grocer.
Directions:
1) Add the oil to the Foodi pot. Select Sauté Medium Heat.
2) Season chicken with salt and pepper. Add to the pot. Brown on all sides.
3) Tie the fresh herbs together into a “bouquet” and add to the pot, along with the garlic cloves. Top with white wine and chicken stock.
4) Lock the pressure cooking lid to the cooker. Turn the knob to seal.
5) Select Pressure Cook High with a cooking time of 15 minutes using a Quick Release.
6) Serve chicken with pan juices & spread garlic cloves onto sliced rounds of crusty bread.
Le Bon Temps Roule! (Let The Good Times Roll)
****
French Chicken Stew*, By: Chan Taylor, March 4, 2019
Ingredients:
4-6 chicken thighs or breast skin on - (I use mixed)
3 Tbs. olive oil
3 garlic cloves, minced
1 large onion, quartered
4 carrots, cut into 1-inch pieces
2 parsnips, cut into ½ inch pieces
3 celery stalks, cut into ½ inch pieces
6 red potatoes or Yukon gold, halved
¼ cup white wine
1 Tbs. Herbs de Provence
1 Tbs. dried parsley
2 cups chicken broth
Salt and pepper – to taste
Directions:
Using the Sauté feature on Foodi preheat for 5 minutes. Add oil to preheated pot. Add chicken skin side down. Cook 4 minutes or until brown. Turn chicken and cook an additional 2 minutes. Remove chicken. Add wine and cook for 1 minute. Add broth and return chicken to pot. Place vegetables around chicken and season with Herbs de Provence, garlic, parsley, and salt pepper. Pressure cook on HI for 3 minutes and natural release for 10 minutes. Using instant-read thermometer cook until internal temperature reaches 165°F. Serve with thick slices of bread. I use rosemary bread.
****
French Onion Soup Au Gratin
Prep Time 15 minutes Cook Time 43 minutes Servings 4
Ingredients:
2 tablespoons butter
2 large white onions, peeled, cut in ¼ inch slices
1 tablespoon tomato paste
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 box (32 ounces) beef stock
1 teaspoon kosher salt
1 teaspoon ground black pepper
4 cups crusty French bread, cut in 1-inch cubes
2 cups shredded Mozzarella (or Gruyère) cheese
APPROX. PRESSURE BUILD: 4 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Select SEAR/SAUTÉ and set to MD:HI. Allow to preheat for 5 minutes.
Add butter and onions to pot and cook, stirring occasionally, for 10 minutes.
Add tomato paste, soy sauce, and Worcestershire sauce to pot. Cook for 5 minutes. Add beef stock, salt, and pepper and cook for an additional 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 15 minutes. Select START/STOP to begin.
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Arrange the French bread cubes over the surface of the soup, then place the cheese evenly on top of the bread.
Close crisping lid. Select BROIL and set time to 8 minutes. Select START/STOP to begin.
When cooking is complete, soup is ready to serve.
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.
****
French Toast – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, October 29, 2020
The ingredients will be enough for 4 slices of bread. The Indoor Grill Griddle will hold 2 pieces at a time.
Ingredients:
4 slices of bread
1 cup milk
1 egg
1 tsp cinnamon
½ tsp nutmeg
1 Tbs. butter or bacon grease
Directions:
Insert the Grill Plate. Slide in the Indoor Grill Griddle between the handles.
Select Grill Medium 450°F on your Ninja Foodi Grill to begin preheating.
While preheating, whip milk into egg and add cinnamon and nutmeg. Dip bread slices into milk mixture.
When the indicator is on the last line, add 1 Tbs. of butter or bacon grease to melt.
When preheated, place 2 slices of soaked bread. The default time is 10 minutes. Check to see how toasted the bottom is getting after 5 minutes, or you can check beforehand. Turn at your desired browning. Toast the opposite side. Top with powdered sugar and or syrup.
****
French Toast – XL Oven, By: Aurelia Dougan McCollom, October 29, 2021
Ingredients:
8 slices bread - 4
3 large eggs - 2
2 teaspoons packed brown sugar - 1
½ teaspoon ground cinnamon – ½
1 tablespoon vanilla extract – ½
¼ teaspoon of salt
Mix above together making sure that all the spices get mixed into the egg very well, then add the butter and milk. Continue mixing.
2 tablespoons unsalted butter melted – 1
1 cup milk – ½
Directions:
Spray the pan with PAM. Pour mixture into pan 18 by 13 (9x11) rim baking sheet. ( Bought these at Sam’s. ¼ sheet pan/2pack.)
OR>> Use the baking pan that came with the Ninja Oven,
Put the bread in a single layer on the sheet in the custard, to soak in about a quarter of an inch on each side.
Flip over to the other side so that it can absorb as well. There may not be a lot left to absorb, but that’s OK!
Turn the Oven to preheat to 425°F for 10 to 15 minutes. Bake until the bottom of the bread is golden brown. The rack is in the lowest position in the oven. Also have a rack set at level 3 for broiling. Do Not Flip over. Just lift up the corner and see if golden brown on underneath side. Move pan to level 3. Broil for 1-4 minutes or until golden brown.
Remove. Flip over so the bottom can steam because sometimes that broiling
can dry it out a little bit so by flipping it over you're just trapping the steam so the top can soften a little bit.
**The 1st set of numbers is for the full recipe and using the larger cookie sheet in a full size oven. If using the larger oven, set the broiler rack about 5 inches beneath the broiler.
****
Fritos Chili Cornbread Casserole – Ninja Foodi Grill*, By: Duane Arbegast, March 8, 2020
Ingredients:
2 cups Fritos (regular)
1 can (15 oz.) chili (Stagg Chili with beans) or chili of choice
1 can corn, drained
1 cup sharp cheddar cheese, shredded (divided in half)
¼ cup sliced black olives
1 box (8.5 oz.) Jiffy Corn Muffin Mix
Directions:
Select Bake on the Ninja Foodi Grill with a temperature of 350°F to begin preheating.
Mix the corn muffin mix according to directions on the box. Once mixed, pour into a 7” round or square pan that will fit into the Foodi Grill.
Take a handful of Fritos, crush and sprinkle on top of the mix.
Place the pan in the Grill and Bake for 10 minutes.
Once baked, remove.
Mix the corn and chili in a bowl. Pour over the cooked cornbread mix. Cover with ½ of the shredded cheese.
Take another handful of chips and crush. Sprinkle on top of the cheese.
Sprinkle the remaining cheese over the chips.
Add the olives over the top of the cheese.
Return to the Grill. Bake for another 10 minutes.
When done, select Air Crisp with a temperature of 350°F for 5 minutes to crisp the top and browned, checking to see that it does not burn.
****
Frozen Breaded Shrimp*, By: Aurelia Dougan McCollom, April 6, 2019 Ingredients:
breaded shrimp – I cooked 36 total
Directions:
Add the Air Crisp basket and the Air Crisp basket insert, (accessory). Select Air Crisp 390°F for 5 minutes to pre-heat. When hot, add a single layer of shrimp to the basket (9) and the rack (9). Select Air Crisp 390°F. Set the time for 10 minutes.
Perfect!
****
Frozen Chicken Dinner
Prep Time 10 minutes Cook Time 37-40 minutes Servings 2
Ingredients:
2 tablespoons olive oil, divided
1 small onion, peeled, diced
1 cup wild rice blend
3 teaspoons kosher salt, divided
1 tablespoon Moroccan seasoning "Ras el Hanout"
¾ cup chicken stock
2 frozen chicken breasts (8-10 ounces each)
1 bag (12 ounces) green beans, trimmed
1 teaspoon black pepper, divided
¼ cup fresh parsley, chopped
¼ cup honey mustard sauce
APPROX. PRESSURE BUILD: 8 MINUTES
PRESSURE RELEASE: NATURAL 10 MINUTES
Directions:
Select SEAR/SAUTÉ and set to HIGH. Allow to preheat for 5 minutes.
After 5 minutes, add 1 tablespoon oil and onion. Cook, stirring occasionally, for 3 minutes, until onions are fragrant. Add wild rice, 2 teaspoons salt, and Moroccan seasoning. Cook, stirring frequently, until the rice is coated with oil and very shiny. Add chicken stock and stir to incorporate.
Place frozen chicken breasts on reversible rack, making sure rack is in the higher position. Place rack inside pot over rice mixture.
Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 22 minutes. Select START/STOP to begin.
While chicken and rice are cooking, toss green beans in a bowl with the remaining oil, salt, and pepper.
When pressure cooking is complete, allow pressure to naturally release for 10 minutes. After 10 minutes, quick release any remaining pressure by turning the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Lift reversible rack out of the pot. Stir parsley into rice, then add green beans directly on top of the rice.
Brush chicken breasts on all sides with honey mustard sauce, then return the reversible rack to the pot over rice and green beans.
Close crisping lid. Select BROIL and set time to 10 minutes. Select START/STOP to begin.
Cooking is complete when internal temperature reaches 165°F. Serve chicken with green beans and rice.
A tip from the Ninja® Kitchen Team
This recipe is for frozen chicken only. To use fresh chicken, see the Choose Your Own TenderCrisp™ Adventure chart
****
Frozen Pizza (Palermo Supreme, Thin Crust) – Ninja XL Oven*, By: Aurelia Dougan McCollom, January 19, 2021
Ingredients:
1 frozen 12” pizza of choice – thick or thin crust
Directions:
Remove all wrapping and cardboard from pizza.
Place on shelf #3. Close the door.
Select the Pizza function using 20 minutes. Check about 16 minutes to see how your pizza is browning.
Remove carefully and slice!
It came out perfect for us.
****
Garlic & Herb Parmesan Wings*, By: Sharon Davis-Gruteke, October 21, 2018
Ingredients:
1 dozen wings
1 cup water
olive oil
Olive Garden Garlic & Herb Seasoning - sprinkled
Parmesan Cheese - sprinkled
Directions:
Add the wings to the main pot of the Foodi. Add the water. Pressure cook on high for 8 minutes. Remove wings from the pot. Drain the pot. Insert the wire using the tall side into the same pot. Brush the wings lightly with olive oil. Sprinkle with Olive Garden Garlic & Herb Seasoning and Parmesan cheese. Place on wire rack and broil for 10 minutes to get them crispy! OMG so good!
****
Georgian Hot Boiled Peanuts*, By: Randall McGouirk, February 18, 2020
Ingredients:
1-2 lbs. raw green peanuts
½ cup salt
water to cover for the Foodi
Directions:
Wash the peanuts. Remove any bad peanuts and debris.
Add the peanuts to the Foodi pot. Pour enough water to cover peanuts. They will float. Add the salt. Stir.
Add the pressure cooker lid. Be sure the pressure release valve is set to close.
Select Pressure Cook High with a time for 1 hour and 15 minutes using a Natural Release for 15 minutes, followed by a Quick Release. (You can change time to vary the way you want the peanuts to come out to your preference).
Serve.
TIP: You can add any spice you want to. I just used salt because that’s the way they are served here in Georgia.
*Added comment by Aurelia Dougan McCollom: If you have a dehydrator rack, place on top of the peanuts to hold them under the water. Depending on the buoyancy, you may need a couple.
****
Garlic Bread, Ninja Foodi Grill*, By: David Marrione, October 18, 2019
Ingredients:
6 frozen Texas toast
Directions:
Preheat Grill on the High setting. Add the toast, checking after a minute or two. Toasting to a golden brown. Turn and grill until desired browning is achieved.
****
Garlic Shrimp with Risotto Primavera
Prep Time 15 minutes Cook Time 24 minutes Servings 4-5
Ingredients:
2 tablespoons olive oil, divided
1 small onion, peeled, finely diced
4 cloves garlic, peeled, minced, divided
3 teaspoons kosher salt, divided
5 ½ cups chicken or vegetable stock
2 cups Arborio rice
16 uncooked jumbo shrimp (fresh or defrosted), peeled, deveined
2 teaspoons garlic powder
1 teaspoon ground black pepper
½ teaspoon crushed red pepper (optional)
2 tablespoons butter
Juice of 1 lemon
1 bunch asparagus, trimmed, cut in 1-inch pieces
1 1/2 cups grated Parmesan cheese, plus more for serving
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: NATURAL 10 MINUTES
Directions:
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
Add 1 tablespoon oil and onion to pot. SAUTÉ until softened, about 5 minutes. Add half the garlic and cook until fragrant, about 1 minute. Season with 2 teaspoons salt.
Add stock and rice to pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 7 minutes. Select START/STOP to begin.
While rice is cooking, toss shrimp in the remaining oil, garlic, salt, garlic powder, black pepper, and crushed red pepper in a mixing bowl.
When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Stir butter, lemon juice, and asparagus into the rice until evenly incorporated.
Place reversible rack inside pot over risotto, making sure rack is in the higher position. Place shrimp on rack.
Close crisping lid. Select BROIL and set time to 8 minutes. Select START/STOP to begin.
When cooking is complete, remove rack from pot. Stir Parmesan into the risotto. Top with shrimp and Parmesan and serve immediately.
A tip from the Ninja® Kitchen Team
If you like to pile on the shrimp, double the amount and repeat steps 8–9 to cook in two batches.
****
Georgian Hot Boiled Peanuts*, By: Randall McGouirk, February 18, 2020
Ingredients:
1-2 lbs. raw green peanuts
½ cup salt
water to cover for the Foodi
Directions:
Wash the peanuts. Remove any bad peanuts and debris.
Add the peanuts to the Foodi pot. Pour enough water to cover peanuts. They will float. Add the salt. Stir.
Add the pressure cooker lid. Be sure the pressure release valve is set to close.
Select Pressure Cook High with a time for 1 hour and 15 minutes using a Natural Release for 15 minutes, followed by a Quick Release. (You can change time to vary the way you want the peanuts to come out to your preference).
Serve.
TIP: You can add any spice you want to. I just used salt because that’s the way they are served here in Georgia.
*Added comment by Aurelia Dougan McCollom: If you have a dehydrator rack, place on top of the peanuts to hold them under the water. Depending on the buoyancy, you may need a couple.
****
German Apple Cake*, By: Randall McGourik, October 19, 2019
Ingredients:
2 cups sifted flour
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
1 ½ cups sugar
½ cup oil
2- 21 oz. Mussleman’s apple pie filling
3 eggs
1 tsp vanilla
powdered sugar - topping
Directions:
Begin by preheating your Foodi on Bake with a temperature of 350°F, while preparing your ingredients.
Sift flour, soda, salt and cinnamon, Set aside.
In your mixer, beat the eggs. Add the sugar, vanilla and oil.
Add the flour mixture to the wet.
Mix well. Crush the canned apples. Stir into the mixture.
Pour into 1- 8” prepared bundt pan. Bake @ 350°F for 1 hour and 15 minutes. Test for doneness.
Let cool 10 minutes before turning out.
Top with sprinkled powdered sugar.
****
German Pancake*, By: Madeline DiDonato, October 13, 2019
Ingredients:
3 large eggs
½ cup milk
½ cup all-purpose flour
dash salt
½ teaspoon vanilla extract
2 Tablespoons butter
Directions:
Select Bake with a temperature of 375°F to begin preheating the Foodi pot. Preheat for 7-9 minutes.
Place the eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth.
Add the butter to the hot pot. When melted, pour the batter into the pot.
Bake, for 12 minutes or until edges are golden brown and puffy.
To serve, sprinkle generously with powdered sugar and syrup.
****
Glazed Sweet Potatoes, By: David Marrione, October 22, 2019
Ingredients:
6 medium sweet potatoes
3 tablespoons butter
½ cup packed brown sugar
3 tablespoons water
½ teaspoon salt
1 cup water – for the pot
Directions:
1) Peel and slice the sweet potatoes into half inch chunks.
2) Place the water into the Foodi pot. (If using the 8 qt, use 1½ cups.)
3) Arrange potato slices in the Air Crisp basket and insert into pot. Place the pressure cooker lid on unit. Turn the knob to seal.
Select Pressure Cook High, with a time of 5 minutes, followed by a Quick Release.
4) Remove the basket from the Foodi pot. Place sweet potatoes into a serving bowl and set aside.
5) Remove the water from the pot. Mix butter, brown sugar, water, and salt in the pot. (Or in small saucepan on stove.)
6) Select Sear/Sauté Medium and heat until sugar is melted, and sauce is smooth. Pour over sweet potatoes. Stir gently to coat.
7) Serve warm and Enjoy!
Optional: For added sweetness, (as if it wasn’t sweeter than sweet as it is,) add a bit of Maple Syrup to the brown sugar mixture when heating the sauce, then pour sauce over sweet potatoes.
****
Gluten Free Cornbread*, By: Shara Chilcoat, January 8, 2020
Notes — This is a cake like cornbread and not as dense as an all cornmeal bread is. For reference I also adjust my milk ratio as needed to make the batter. I’ve listed my minimum but depending on how much my flour takes I may add more to get a smooth consistency. My egg size helps determine in part. It also depends on whether I use liquid sweetener versus granulated sugar.
Ingredients:
1 cup of cup for cup GF flour with xanthan gum (I use Better Batter brand)
1 cup of cornmeal
¼ cup of sweetener (can use honey, pure maple syrup, or granulated sugar)
2 tsps. baking powder
¼ tsp baking soda
1½ tsps. salt
1 egg
1 cup milk plus ½ Tbs. white vinegar
¼ cup of canola oil
Directions:
Place the reversible rack in the lower position. Place an 8-inch pan on the rack. Select Broil to begin preheating for 10 minutes. (Do not grease your pan.)
Mix milk and vinegar and set aside.
Mix dry ingredients.
Whisk egg into milk and add liquid sweetener if you didn’t use sugar in the dry ingredients.
Combine wet and dry.
When the pan is heated, spray it with oil and pour in batter.
Select the Bake setting with a temperature of 350°F and bake for 18 minutes. (Insert a toothpick to test, or cake tester.)
Cool for 5 to 10 minutes and serve.
****
Grains, Greens & Tofu Bowl
Prep Time 30 minutes Cook Time 25 minutes Servings 4-6
Ingredients:
¼ cup plus 2 tablespoons soy sauce, divided
3 tablespoons mirin, divided
1 tablespoon brown sugar
1 tablespoon plus 2 teaspoons toasted sesame oil, divided
1 teaspoon fish sauce
1 teaspoon garlic powder
1 block (14 ounces) super-firm tofu, drained, cut in 1/2-inch cubes
½ cup farro, rinsed
½ cup wild rice, rinsed
1 cup vegetable stock or water
1 bunch kale or collard greens, sliced
Toppings
Shredded carrots
Pickled garden vegetables
Kimchi
Avocado, sliced
Thai peanut dressing
Steamed edamame
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: QUICK
Directions:
In a large bowl, stir together 2 tablespoons soy sauce, 1 tablespoon mirin, brown sugar, 2 teaspoons sesame oil, fish sauce, and garlic powder.
Add tofu and coat in the marinade. Let marinate for at least 15 minutes.
Place farro, wild rice, stock or water, kale, remaining soy sauce, mirin, and sesame oil 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 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.
Place reversible rack inside pot over the rice, making sure rack is in the higher position. Cover rack with aluminum foil, then place tofu on rack.
Close crisping lid. Select AIR CRISP, set temperature to 325°F, and set time to 15 minutes. Select START/STOP to begin. Halfway through cooking, flip the tofu.
When cooking is complete, add tofu to the grains and greens and serve with your favorite toppings.
A tip from the Ninja® Kitchen Team
TIP You can swap out the tofu for a ¾-pound chicken breast cut in ½-inch cubes.
****
Green Bean Casserole in the Foodi*, By: Aurelia Dougan McCollom, December 16, 2019
Ingredients:
1 cans of drained French style green beans
1 cans of cream of mushroom soup
1 (6 ounce) can French-fried onions
4-6 slices bacon – crisped
1 cup water – for Foodi pot
Directions:
Crisp the bacon. Wipe out the pot. Break into pieces when cool. Add green beans, soup and half of the onion rings to a bowl. Transfer to an 8-inch baking dish.
Add water to the Foodi pot. Open valve of Pressure Cooker. Select Steam for 12 minutes. When done, stir the bacon into the cooked green bean casserole and put the other half of the onions on top.
****
Green Chile Pork Posole*, By: Lorin Manuel, February 10, 2020
Ingredients:
2 lbs. pork (I used a loin roast this time but any works) cut into 1" cubes
10 roasted & peeled green chiles (about 1½ cups)
1 pack frozen hominy (or 3 cans) rinsed well and drained
1 medium onion, chopped
6 garlic cloves, diced
1 tsp cumin
1 tsp granulated garlic
1 tsp onion powder
½ tsp salt
2Tbs. vegetable oil
3 cups chicken stock
additional water to completely cover
Directions:
Add oil into pot with pork & season meat with a some of the onion & garlic powders.
Sauté until no longer pink. Add in onion & garlic. Sauté about 5 minutes. Add in green chiles, hominy & chicken stock. If the ingredients are not covered, add water until covered, (only to the top of pressure cook MAX line). Salt to taste.
Select Pressure Cook High for 30mins using a Natural Release.
Taste for seasoning and add more salt if needed.
****
Green Tomatoes-Air Fried*, By: Chan Taylor, April 24, 2019
Serves 4-6
Ingredients:
2 medium/large green tomatoes
1 cup plain bread crumbs, divided into half
1 cup Italian panko crumbs
¼ cup AP flour
3 large eggs
1 Tbs. mayonnaise
Pinch of garlic powder
Salt and pepper
Olive oil mist
2 plates
1 shallow bowl
Directions:
Select Air Crisp with a temperature of 390°F to begin preheating for 5 minutes.
1. Slice tomatoes ¼ inch thick, sprinkle with salt
2.Beat eggs with mayo and garlic powder in bowl
3. Mix ½ cup bread crumb with flour, salt, and pepper in 1st plate
4. Mix ½ cup breadcrumbs with Panko crumbs 2nd plate
5. Dredge salted slices in flour/ bread crumb mixture.
6. Dip in egg mixture covering both sides
7. Press slices in panko/crumb mixture
8. Spritz with olive oil on one side
9. Place rack in high position. Place tomatoes on the rack. Cook for 7 minutes turning halfway through.
*Added comment by: Aurelia Dougan McCollom – I would also think this recipe would be excellent on zucchini!
****
Grilled Cheese - Foodi Grill*, By: Aurelia Dougan McCollom, October 27, 2019
Ingredients:
2 slices bread - your choice
2 slices cheese – your choice
butter
Directions:
Butter outside slices of the bread.
Place one buttered slice down on the Air Crisp Pan. Top with cheese slices, followed by the top bread.
Set the Grill temperature to Medium. I did not preheat. I checked it during the preheat cycle and flipped. By the time it said "Add Food", it was done.
****
Gumbo - Ninja Foodi with Smartlid*, By: Brandi Tatarchuk, January 11, 2022
Ninja Foodi with Smartlid OL601
Ingredients:
1 link venison smoked sausage
5 chicken legs
1 jar Kary’s roux
1 green bell pepper, chopped
1 large onion, chopped
3 stalks celery, chopped
1 Tbs. garlic, chopped
3½ quarts chicken broth or water
2 Tbs. Pi-yahhh Cajun seasoning
thyme
salt & pepper to taste
gumbo file’ to taste
tabasco sauce to taste
Directions:
Select Sear/Sauté High. Sauté the sausage about 5-7 minutes. Remove. Add a little oil if needed and sauté the vegetables until the onion is clear, adding garlic at the last minute. Add broth or water to vegetables. Spoon roux into pot. Stir until roux is dissolved. Roux must be dissolved to avoid sticking to bottom and burning. This is the longest process as you must keep stirring. Add Cajun seasoning and stir to incorporate. Once roux is dissolved add chicken legs. Place the lid
Select Pressure Cook High for 30 minutes with a Natural Release. This is important to avoid spewing of roux. It will foam so please let it natural release. When you can open lid, remove and debone chicken, add sausage, thyme and adjust flavor as needed. Serve with rice or potato salad.
****
Halupki (cabbage rolls) & Potatoes*, By: Christine Merickel Myers, July 17, 2019
Ingredients:
1½ pounds hamburger
6 oz. can tomato paste
8.8 oz. package microwave Uncle Ben’s rice
3-4 potatoes
cabbage
salt & pepper – to taste
16 oz. can tomato sauce
40 oz. water
Directions:
Mix the hamburger, uncooked rice and tomato paste. Soften the cabbage leaves. Fill with the rice mixture and roll.
Layer the bottom of the Foodi pot with sliced potatoes. Add the tomato sauce and water to the pot. Add the Halupki rolls on top of the potatoes, seam sice down.
Select Pressure Cook High for 20 minutes, using a Natural Release for 15 minutes, followed by a Quick Release. Salt and pepper to taste.
*Adding an egg and chopped onion is an option for the rice meat mixture.
****
Ham & Cheese Biscuits*, By: Michael Bielick, August 12, 2019
Ingredients:
1 package 8 count Grands! Flaky Biscuits
4 slices deli sliced ham
4 slices American cheese
Directions:
While preparing biscuits, select Air Crisp with a temperature of 330°F, and preheat for 5 minutes with Air Crisp Basket in the Foodi.
Unroll flakey layer rolls. Cut in half. Spread each half to about ½ inch thickness. Cut cheese into quarters. Place one square on each biscuit half. Tear slice of ham in half and place on one biscuit half. Put biscuit halves together and seal edges.
Select Air Crisp with a temperature of 330°F. Place 4 biscuits in the basket. Air Crisp for 5 minutes.
****
Ham & Eggs In A Mini Cast Iron Skillet*, By: Michael Bielick, June 14, 2019
Ingredients:
2 strips bacon
ham
2 eggs
cheese
Directions:
Place the reversible rack in the low position. Add the cast iron skillet. Add the bacon to the rack along the side of the skillet. Air Crisp using a temperature of 375°F for 6 minutes. After the 6 minutes, add the eggs to the skillet. Air Crisp for 5 minutes. Top the eggs with a slice of ham and cheese. Air Crisp 1 minute. Serve on toast.
****
Hamburger Patties*, By: Jessica Conol, August 26, 2020
Ingredients:
ground beef – enough for your family
onion – your desired amount
oyster sauce – to taste
garlic salt – to taste
pepper – to taste
1 packet onion soup mix
Directions:
Mix ground beef and seasonings together. Shape into patties.
Add 2-3 burgers to the Air Crisp basket.
Select Air Crisp with a temperature of 360°F for 8 minutes. Turn and cook another 8 minutes, or until desired temperature.
(This is good if you just want to do a few burgers. I could only fit two patties at a time. For me I had the time and it was better than frying them on the stove didn’t really have to deal with the oil splashing everywhere.
The 8 qt Ninja Foodi Deluxe was used in the recipe.
****
Hamburgers*, By: Aurelia Dougan McCollom, August 9, 2019
Ingredients:
1 lb. ground chuck
salt & pepper to taste
2 Tbs. Worcestershire sauce or A-1 sauce
Directions:
Select Air Crisp with a temperature of 390°F for 5 minutes to begin preheating while making your hamburgers.
Season and form your burgers into 3, 1/3 lb. patties.
Using the Foodi reversible rack in the high position, place 2 burgers. (You can place all 3, but it is easier to turn with just 2). (If you have an iGrill temp probe or something similar, insert the probe in one of the burgers. Set the probe temperature for 155°F. The lid will close easily over the metal cord).
Select Air Crisp with a temperature of 390°F got 12 minutes. Turn after 6 minutes.
When time is up, add cheese and close the lid if desired to melt the cheese.
This is a perfect time to fix the buns!
****
Hard Boiled Eggs (No Water) – Ninja Foodi Pressure Cooker/TenderCrisp or similar Foodi*, By: Dawn Garrett, April 11, 2021
Ingredients:
eggs – amount determined by you
Directions:
Place the Air Crisp Basket in the Ninja Foodi.
Select Bake/Roast on your Ninja Foodi. Set time to 18 minutes (so you're preheating 3 minutes and cooking 15 minutes). Press Start. When the clock reaches 15 minutes open the lid and put your eggs into the crisper basket. Do Not add Water. Close the lid let them cook for the remaining 15 minutes. Remove and place into an ice water bath for 2 minutes to chill. This will stop the cooking process.
Your eggs will peel very easily and you will have amazing tasting, perfectly cooked hard boiled eggs without the boiling.
****
Hard Boiled Eggs, By: Aurelia Dougan McCollom, May 20, 2019
Ingredients:
1 cup water
12 eggs – You can cook more or less
Directions:
5-5-5 Method!
Add the water to the pot. Place the eggs on a trivet or the rack in lower position with handles in high position. (If you have the red handled sling, use that! I love it and use it for eggs. So easy to lift out and transfer to the counter.)
Select Pressure Cook HI for 5 minutes.
Do a Natural Release for 5 Minutes, then a Quick Release.
Place in the ice/water bath for 5 minutes.
Peel.
****
Hash Browns*, By: Dawn Garrett, May 31, 2020
Ingredients:
1-2 potatoes, shredded by hand or by using a food processor
½ cup onions, diced (optional)
2 Tbs. oil of choice – canola oil was used in this recipe
seasonings of choice
Directions:
Using fresh potatoes, shred by hand or by using a food processor. Place in a colander running cold water over the potatoes to remove the starch. Rinse a few times, until water runs clear.
Place on paper towels or a tea towel and roll up to squeeze out excess water.
(You can use the already dehydrated shredded potatoes like Idaho Gold or Hungry Jack. There are also frozen potatoes by Simply Potatoes. If using these potatoes, use the same process for removing the water as for the fresh potatoes.)
Select Sear/Sauté High to begin preheating your Foodi. When heated, add your oil of choice.
Add the diced onions to soften. When soft, spread them across the bottom of the pot. Add the potatoes. Stir gently with the onions to mix thoroughly.
Close the Air Crisp lid.
Select Air Crisp with a temperature of 350°F for 20 minutes.
Depending on the amount of potatoes used, check for crispness after 10 minutes and each 5 minutes after.
****
Hearty Mexican Pasta*, By: Steve Lopez, May 7, 2019
Ingredients:
1 box (12 ounces) penne pasta
1 lb. ground beef
1 onion, peeled and diced
1½ cups bell peppers, mixed
1 jalapeno, diced
3 cloves of garlic, minced
3 cups beef broth
3 cups chunky salsa
1 can (19 oz) red enchilada sauce
2 Tbs. olive oil
1 tsp. sea salt
¼ tsp. black pepper
1/8 tsp. cinnamon
1/8 tsp. red pepper flakes
1 Tbs. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cumin
1 tsp. dried oregano
2 cups shredded cheese
Directions:
1. Select the Sear/Saute button and set to Medium/High. Allow the Foodi to preheat for about 5 minutes, then add the ground beef and cook until no longer pink.
2. Once ground beef is browned, then add the onions, bell peppers, and jalapeno and cook for 3 more minutes. Next, add in the minced garlic and cook for an additional minute.
3. To the pot, add the seasonings and stir. Next, add the beef broth, enchilada sauce, salsa, and pasta. Make sure the pasta is covered in liquid but Do Not Stir.
4. Place lid on pot and set pressure release valve to Seal position. Select Pressure button and set to High for 6 minutes with a 10-minute Natural Release.
5. Once complete, remove lid and stir pasta mixture. Allow to sit for 5 minutes to thicken the sauce a little.
6. Cover the pasta with cheese and close the crisping lid. Select the Air Crisp button and set to 400°F for 5 minutes to melt the cheese.
****
Herb-Roasted Chicken
Prep Time 10 minutes Cook Time 41 minutes Servings 4
Ingredients:
1 whole uncooked chicken (4 1/2-5 pounds)
Juice of 2 lemons (1/4 cup lemon juice)
¼ cup hot water
¼ cup honey
2 tablespoons plus 2 teaspoons kosher salt, divided
1 tablespoon whole black peppercorns
5 sprigs fresh thyme
5 cloves garlic, peeled, smashed
1 tablespoon canola oil
2 teaspoons ground black pepper
Approx. pressure build: 6 minutes
Pressure cook: 22 minutes
Pressure release: 5 minutes
Air crisp: 8-18 minutes
Directions:
Rinse chicken and tie legs together with cooking twine.
In a small bowl, mix together lemon juice, hot water, honey, and 2 tablespoons salt. Pour mixture into the pot. Place whole peppercorns, thyme, and garlic in the pot.
Place chicken into the Cook & Crisp™ basket and place basket 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 22 minutes. Select START/STOP to begin.
When pressure cooking is complete, allow pressure to naturally release for 5 minutes. After 5 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Brush chicken with canola oil or spray with cooking spray. Season with salt and pepper.
Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 8 minutes. Select START/STOP to begin. Cook until desired level of crispness is reached, adding up to 10 additional minutes.
Cooking is complete when internal temperature reaches 165°F. Remove chicken from basket using the Ninja® roast lifters* (or 2 large serving forks). Let rest for 5 to 10 minutes before serving.
A tip from the Ninja® Kitchen Team
Use cooking spray in place of oil to evenly coat large cuts of protein in the Cook & Crisp™ Basket.
****
Hot Dogs & Tater Tots*, By: Chan Taylor, January 26, 2019
Hot dogs
tater tots
Select the Air Crisp setting and temperature of 400°F to preheat for 5 minutes.
Add the tater tots and cook for 9 minutes. Move to the side after that time and add the hot dogs. Cook for another 6 minutes.
****
Hot Honey Chicken with Potatoes & Green Beans*, By: Randall McGouirk, August 27, 2019
Ingredients:
2 large chicken breasts (split into halves) - fillet
½ cup of panko breadcrumbs
1/3 cup of smoky BBQ seasoning
4 Tablespoons of sour cream (I used light sour cream)
3 Tablespoons (Mikes Hot Honey) – or brand of choice
Directions:
Take chicken breasts and cut them in halves (Fillet). In a medium shallow bowl, mix the panko crumbs with the BBQ seasoning, incorporating well. Take the sour cream and spread with butter knife over the top side of the chicken breast. Coat the chicken breast (Sour Cream side ONLY) with the panko/seasoning mixture. Place the reversible rack in the high position into the Foodi.
Select Air Crisp with a temperature of 390°F and cook for 20 minutes, occasionally checking to make sure Panko crust doesn’t burn.
(Note: if panko begins to burn lower heat and add minutes as needed). I found that 20 minutes was perfect. Remove chicken from the Foodi and drizzle honey over chicken.
Ingredients:
5 large red potatoes
1 Tablespoon olive oil
seasonings of choice
Directions:
Wash potatoes and cut into wedges. Coat with olive oil and seasoning of your choice. Put coated potatoes into the Foodi Air Crisp Basket.
Select Air Crisp with a temperature of 390°F for 20 minutes, tossing occasionally.
Ingredients:
1 lb. fresh green beans
2 Tablespoons of (Everything but the bagel) seasoning mix
1 Tablespoon Olive Oil
Directions:
Cut ends from green beans and wash. Pat dry and coal with olive oil and seasoning. Place into the Foodi Air Crisp Basket.
Select Air Crisp with a temperature of 390°F for 15 minutes.
****
“Impossible Pie” Quiche*, By: Shara Chilcoat, January 4, 2020
Ingredients:
8 eggs, beaten
½ cup bell pepper, chopped
¾ cup cooked ham, chopped
Salt and pepper, to taste
Herbs of choice
1½ cups shredded mixed cheeses, your choice of cheese
½ cup Bisquick (purchased or homemade)
Directions:
Mix all ingredients together. Pour into greased multi-purpose (or 8 inch pan).
Select Bake on your Foodi. Begin preheating with the rack in the low position with a temperature of 315°F for 5 minutes.
Place the pan on the rack and close the crisping lid. Cook at 315°F for 30 minutes.
* Added comment by: Aurelia Dougan McCollom: Test for doneness with a thin-bladed knife about 1 inch from the center. If knife is clean when removed, then the quiche is done. If any quiche clings to the blade, bake a few minutes longer and test again.
****
Italian Sausage, Peppers & Onions - Ninja Foodi Grill*, By: Connie Benton, February 13, 2020
Ingredients:
3 mild and 3 hot Italian sausages, sliced in ½ inch rounds
½ each: red, yellow and orange bell peppers, sliced
½ medium sweet onion, sliced
avocado oil – to spritz vegetables
Italian seasoning packet - to taste
Himalayan salt - to taste
granulated garlic powder - to taste
fresh ground pepper - to taste
Directions:
While preparing the vegetables, preheat the Grill Plate on High. When ready add the sausages to sear.
Spritz the vegetables with the avocado oil. Sprinkle on seasonings to taste.
Reduce heat to Medium when sausages are almost done.
Add the seasoned vegetables. Set the time for 12 minutes, stirring after cooking 6 minutes.
So delicious and perfect!
****
Italian Sausage Wrapped in Bacon*, By: Jen Roddy-Ferguson, February 20, 2020
Ingredients:
5 Italian sausages
bacon strips – for wrapping
Directions:
Wrap bacon around each sausage.
Place in the Air Crisp Basket.
Select Air Crisp with a temperature of 350°F. Cook for 22 minutes.
Amazing
****
Jalapeño Poppers*, By: Muas BellaNiam, September 12, 2019
Ingredients:
6 jalapeño peppers - half them or keep whole, seeds removed
cream cheese – softened
6 strips of bacon
Seasonings of choice – (I chose not to add seasonings)
Directions:
Add seasonings to the cream cheese, if desired. Mix well. Stuff into each pepper. Wrap with bacon, using a toothpick to hold. (The bacon will shrink during cooking).
Select Air Crisp with a temperature of 360°F for 16 minutes, turn after 10 minutes. Cook the remaining 6 minutes, or until your desired crispness.
These were crisp and chewy also.
****
Jambalaya*, By: Aurelia Dougan McCollom, March 12, 2020
Ingredients:
1 (12 oz.) package Flav-R-Pac Seasoning Blend vegetables (green pepper, celery, onion)
1 Tbs. garlic (I use the pre-minced)
1 chicken breast, cubed
½ lb. andouille sausage
1 tsp. thyme
1 tsp creole seasoning
1 can (14.5 oz.) diced tomatoes with juice
¼ cup Frank’s Red Hot sauce
1 can (10 oz.) Ro-Tel, with juice
1 cups water
2/3 cups Chicken Better than Bouillon
1 cups long grain white rice
6 oz. shrimp – cleaned and deveined
Directions:
Select Sear/Sauté. Sauté sausage until just slightly browned. Remove to a plate. Sauté chicken just until slightly seared on all sides to keep juices in. Remove to a plate. Sauté vegetables until almost translucent. Add garlic and sauté for one more minute. Return the sausage, vegetables and chicken to the Foodi pot. Add remaining ingredients (except shrimp.) Stir.
Place the pressure cooker lid. Set the pressure release valve to Seal.
Select Pressure Cook High and cook for 5 minutes using a Natural Release of 6 minutes, followed by a Quick release.
Remove the lid. Stir. If you think there is to much liquid, turn to Sear/Sauté High for a couple of minutes, stirring constantly to prevent sticking, then switch to Low. Add the shrimp. Stir.
If it is the right consistency for you, turn to Sear/Sauté Low and add the shrimp. Stir to incorporate. Place the pressure lid to cover; no need to lock in place. Only heat for a couple of minutes to let the shrimp heat through.
****
Jasmine Rice, By: Aurelia Dougan McCollom, July 11, 2019
Ingredients:
1 cup jasmine rice
1 cup water
Directions:
Add the water and rice to the Foodi pot.
Select Pressure Cook HI for 3 minutes, using a 10-minute Natural Release, followed by the Quick Release.
****
Jerk Chicken with Mahatma Saffron Rice *, By: Mimi Francis, May 24, 2019
Jerk Chicken with Saffron Mango Rice, a Side Salad and Sea Salt Plantain Chips
Ingredients:
4 chicken pieces - (bone-in thighs were used in this recipe)
jerk marinade
oil
1½ cups total - mango juice, water and chicken broth
Jerk seasoning
Directions:
Inject the chicken with jerk marinade and let sit overnight in the fridge.
Add a little oil to inner pot.
Select Sear/ Sauté and brown chicken on all sides.
Remove the chicken from the pot and deglazed with the mixture of mango juice, water and chicken broth.
Place the chicken on the reversible rack using the low rack with handles up. Select Pressure Cook HIGH for 10 minutes (bone-in needs a longer time than boneless), using a Natural Release for 5 minutes, followed by a Quick Release.
Digital test temperature the chicken for 165°F.
Empty the liquid from the pot and return rack with the chicken to the pot.
Brush with oil and sprinkle with Jerk seasoning on all pieces.
Select Air Crisp with a temperature of 400°F for 5 minutes, or until a golden brown.
Note : Some recipes cook rice in the inner pot at the same time as a protein, but I am a little timid about having raw chicken blood and juices dripping down into something cooking underneath it. That's just me, from a food safety perspective.
Mahatma Saffron Rice
Follow directions on the package but replace ¼ cup of water with mango juice. When the rice is ready, add diced mango and sprinkle with jerk seasoning.
****
Johnsonville Jalapeño Cheddar Smoked Sausage*, By: Aurelia Dougan McCollom, March 30, 2019
Ingredients:
Johnsonville Jalapeño Cheddar Smoked Sausage – or your choice of brand and flavor
Directions:
Air Crisp:
Select Air Crisp with a temperature of 375°F and preheat air crisp basket for 5 minutes.
After preheating, place the sausage in the basket. Set the time for 10 minutes, turning after 5 minutes. Check them after a cook time of 8 minutes and cook until your desired doneness.
I removed mine after 8 minutes.
Bake:
Select Bake with a temperature of 375°F and preheat with the rack having the handles in the up position for 5 minutes.
After preheating place the sausage on the rack. Set the time for 10 minutes, turning after 5 minutes. Check them after a cook time of 8 minutes and cook until desired doneness.
I removed mine at the 10-minute mark.
****
Just Wingin’ It Egg Bake*, By: Andi Schuff, October 25, 2018
I used the Pressure Cook function on my Ninja Foodi for the first time.
I also pressure cooked an “egg bake” dish ... and I did NOT use a recipe!
Ingredients:
6 eggs
shredded frozen hash browns
pre-cooked bacon
frozen peppers and onions
extra sharp cheddar cheese
Directions:
I coated the inside of the PIP pan with vegetable oil. I covered the bottom with the hash browns. I threw the bacon pieces on next. Then, I added the cheese.
I used my Ninja chopper to mix the eggs with Tastefully Simple Bacon Bacon. I added pepper and garlic salt.
I poured the egg mixture over everything. I cooked on high pressure for 22 minutes and did a natural release (it took about 15 minutes).
****
KC Strip Steak – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, January 4, 2020
Ingredients:
1-2 KC Strip Steaks
seasonings of choice
Directions:
Season the steaks. Preheat the Foodi Grill with the Grill Grate in place, to a temperature of 500°. When ready place your steaks. Cook for 8-10 minutes, (depending on the thickness,) turning after 5 minutes, or checking at an earlier time for desired browning and desired temperature. Always temperature probe for accuracy.
****
KC Strip Steak*, By: Aurelia Dougan McCollom, April 30, 2019
Ingredients:
1-2 KC Strip Steaks
seasonings of choice
Directions:
Preheat the Foodi on Air Crisp @ 400°F with rack in HI position for 5 minutes; handles up. Season steaks. Place the steaks on the rack with the split potatoes. Cook for 12-15 minutes, (depending on the thickness,) turning after 8 minutes, or checking at an earlier time for desired browning.
(I removed the potatoes after turning the steak. They were a nice golden brown. I place the cut ends together and wrapped in foil to keep hot.
****
Kettle Corn - Cathy's Crazy Easy*, By: Cathleen Pouliot Fields, July 18, 2019
Ingredients:
½ cup popcorn kernels
¼ cup coconut oil
1 stick salted butter
½ cup brown sugar
1½-2½ teaspoons course kosher salt
½ cup pecans or nut of choice (optional)
Directions:
Select Sear/Sauté High. Add the butter and brown sugar, whisk. Bring to a boil for a minute or 2 whisking often until smooth. Remove and add to a bowl. Return the pot. Continue using Sear/Sauté High. Add the coconut oil to melt. Once melted, add the popcorn. Stir until well coated and push to the outside of the pot, forming a ring of popcorn. Cover with a lid (any pot lid will do) and wait for popcorn to pop. The popcorn will pop quickly so be ready. Once the popcorn's popping slows to a pop of every 3-5 seconds, turn your Foodi off. Add your butter & brown sugar mixture to your popcorn and stir until well coated. While still warm, add nuts and sprinkle the salt while continually stirring as to not let the salt clump in one area (I used a clean grocery bag to dump everything in and I shook it gently to mix thoroughly). Once thoroughly mixed, put your kettle corn on a cookie sheet and refrigerate for about 10-15 minutes to harden the caramel or eat while still warm; like my granddaughter did!
*I love buttery, sugary kettle corn so I did 2 sticks of salted butter and a cup and a half of brown sugar! But it's up to you how you want your kettle corn! Enjoy everyone!! New recipes coming soon!
****
KFC Drumsticks & Thighs*, By: Helene Worob, July 6, 2019
I did the drumsticks & thighs separate.
Ingredients:
4 drumsticks
4 thighs
2 eggs
water – if using
KFC Chicken Spice, By: Penny Hull, February 6, 2019
Ingredients:
2/3 tsp. salt
1 tsp. black pepper
½ tsp. thyme
1 tsp. dried mustard
½ tsp. basil
4 tsp. paprika
1/3 tsp. oregano
2 tsp. garlic salt
1 tsp. celery salt
1 tsp. ground ginger
3 tsp. white pepper
2 cups white flour
add to 1½ cup flour if to strong add to 2 cups flour
Directions:
Dip the chicken in water, or egg and water mix. Dredge or shake the chicken in the flour mixture to coat. Dip in water or egg and water, again. Add the chicken back to the flour mix to recoat. Let it set for a few minutes to really stick to the chicken before cooking.
Select Air Crisp with a temperature of 360°F for 23 minutes, turn after 12 minutes. Cook until cooked through with an internal temperature of 165°F and desired crispness.
Added comment by: Aurelia Dougan McCollom – Members have suggested after dipping the chicken to place in the refrigerator for 30 minutes, then spritz with oil before placing it in the Foodi on Air Crisp, 400°F for 35 minutes or longer depending on the size of the pieces, turning half way. Cook until internal temperature reaches 165°F.
****
KFC Chicken Spice, By: Penny Hull, February 6, 2019
Ingredients:
2/3 tsp. salt
1 tsp. black pepper
½ tsp. thyme
1 tsp. dried mustard
½ tsp. basil
4 tsp. paprika
1/3 tsp. oregano
2 tsp. garlic salt
1 tsp. celery salt
1 tsp. ground ginger
3 tsp. white pepper
2 cups white flour
add to 1½ cup flour if to strong add to 2 cups flour
Directions:
Dip the chicken in water, or egg and water mix. Dredge or shake the chicken in the flour mixture to coat. Dip in water or egg and water, again. Add the chicken back to the flour mix to recoat. Let it set for a few minutes to really stick to the chicken before cooking. I would spray with oil then air fry. (I myself heated some oil and cooked just enough to brown, then air fried it. All the oil from frying drips off the to the bottom of the cooker).
Added comment by: Aurelia Dougan McCollom – Members have suggested after dipping the chicken to place in the refrigerator for 30 minutes, then spritz with oil before placing it in the Foodi on Air Crisp, 400°F for 35 minutes or longer depending on the size of the pieces, turning half way. Cook until internal temperature reaches 165°F.
****
King Ranch Casserole – Ninja Foodi Grill*, By: Duane Arbegast, March 8, 2020
Ingredients:
1 small chicken breast, cooked & shredded
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro*Tel tomatoes
2 cups cheddar cheese, shredded
1 cup mozzarella, shredded
1 small can black olives, sliced
1 small onion, diced
5-10 (8”) corn tortillas
salt, to taste
pepper, to taste
2 Tbs. butter
oil to spritz baking pan
Directions:
In a bowl, mix the 2 cheeses together. Set aside.
Divide the soup mixture, the chicken and the cheeses into 3rd’s for layering.
To your Ninja Foodi Pressure Crisp/Tendercrisp pot, add the chicken.
Select Sear/Sauté High to brown. When done, remove. Shred. Add the cooked and shredded chicken to a bowl. Salt and pepper to taste.
Add the butter to the Foodi pot.
Select Sear/Sauté High. Add the onion to sauté. When done, turn off the heat.
Add the soups and Ro*Tel to the Foodi pot with onions. Stir to incorporate.
Using a pan or oven safe casserole dish that fits the Ninja Foodi Grill, spritz with oil. Make a layer of tortillas, across the bottom and coming up the sides. Spoon some soup mixture (½” thick) into the shells. Add some chicken on top to cover. Sprinkle on some cheese to cover. Repeat the layering one more time.
After the 2nd layer is completed, add some of the soup mixture followed by the meat mixture. Cut one or two tortillas and cut into strips. Place these on top of the meat mixture. Sprinkle with the remaining cheese.
Select Bake with a temperature of 325°F to begin preheating. When ready, add the baking pan to the Grill pan and bake for 45-55 minutes.
Remove when done. Let sit for 10 minutes before cutting.
****
Kraft Macaroni & Cheese
Ingredients:
1- 7 oz. box Kraft Macaroni & cheese
¼ cup milk
¼ cup butter
enough water to cover pasta
salt, to taste
Directions:
Add pasta to Foodi pot. Add enough water to completely cover the pasta
Place the pressure cooker lid and set the pressure valve to Seal.
Select Pressure Cook High for 4 minutes using a Quick Release. Carefully remove the lid and stir. Remove any excess water.
Add the milk, cheese and butter. Stir and serve.
****
Kraft Mac & Cheese Deluxe*, By: Emmy Earhart, April 15, 2019
Ingredients:
2- 14 oz. Kraft Mac & Cheese Deluxe
2 cups hot water
3 Tbs. butter
milk – as instructed on the box
cheese packets
Directions:
Add the water, macaroni and butter to the pot.
Select Pressure Cook HI for 5 minutes with a Natural Release of 5 minutes.
Add the cheese and milk. Stir and serve.
****
Lake Trout with Green Beans & Petite Fingerling Potatoes*, By: Emily Dew Carraway, September 15, 2019
Ingredients:
2 lake trout filets, (these were about ¾ inch thick with skin on the bottom)
small bag petite fingerling potatoes, large ones cut in half length or width wise
green beans, about even amount as potatoes
2 garlic cloves, minced
salt and pepper – to taste
olive oil
lemon juice
panko and Parmesan cheese (optional)
2 cups of water – for the pot
Directions:
Toss the vegetables in olive oil, salt, pepper, and 2 cloves minced garlic.
Place the potatoes first on the reversible rack in the low position.
Select the Steam function, with the vent to open. Add 2 cups of water to the pot. Add the rack to the pot.
Add the green beans on top in the opposite direction as the grates so they don’t fall through.
Season the fish with salt, pepper, and squeezed lemon juice.
Add the Parmesan cheese and panko to the fish. It had good flavor but didn’t crisp.
Lay the fish on top. Steam for 13 minutes.
Select the Broil function and broil for 5 minutes.
****
Lamb Roast – Ninja Foodi Grill*, By: Patti Cobbs, April 21, 2020
Ingredients:
1 lb. boneless shoulder Lamb roast
1 lb. baby potatoes
rosemary, thyme & garlic – to taste
¼ cup Parmesan cheese
Select Air Crisp with a temperature of 360°F for 20 minutes and begin preheating.
When ready add the lamb and potatoes. Turn after 10 minutes.
For a medium rare, 20 minutes was a perfect time for both the lamb & potatoes.
Garnish the potatoes with the parmesan cheese.
This can also be done in the Foodi using your Air Crisp basket.
****
Lasagna – Ninja Foodi Grill*, By: Duane Arbegast, March 8, 2020
Meat Ingredients:
½ lb. ground beef (80/20)
½ lb. Italian sausage, (hot, mild or sweet)
1 tsp Italian seasoning
1 tsp garlic powder or fresh minced
1 (24 oz.) jar spaghetti sauce
Cheese Ingredients:
16 oz. ricotta cheese
2 eggs
1 cup parmesan cheese
2 cups mozzarella cheese
1 Tbs. Italian seasoning
1 Tbs. dried parsley
1 tsp garlic powder
½ tsp salt
½ tsp pepper
2 cups mozzarella cheese – for topping
1 box lasagna noodles – uncooked
Directions:
Using the Foodi Pressure Cooker/Tendercrisp:
Select Sear/Sauté High. Add the ground beef, and sausage. Brown breaking up into small pieces. Add the Italian seasoning and garlic. Drain excess grease.
Add spaghetti sauce. Stir. (This can also be made on your rangetop of your stove using a medium high setting.)
Cheese layer mix:
In a large bowl mix the ricotta, parmesan, eggs, Italian seasoning, garlic powder, parsley, salt & pepper, until well mixed Set aside.
Using the Ninja Foodi Grill:
Choose a pan that will fit inside the Ninja Grill. A 7” springform pan – (round or square,) or a 9”x6.5”x2.75” rectangular pan will fit. A rectangular pan was used in this recipe.
Spoon a little meat sauce into the bottom to cover the pan.
Add lasagna sheets to cover the bottom layer of sauce. (You can overlap a little if necessary.)
Add the cheese mixture to layer on top of the noodles. About ¼”.
Add the meat mixture to layer the noodles. About ¼”.
Repeat the layering. Top with the remaining mozzarella cheese.
Tightly cover with aluminum foil. Crimp around the edges to prevent the foil from releasing.
Using your Ninja Foodi Grill, select Bake with a temperature of 350°F. Begin to preheat.
**To circulate the heat and keep the lasagna off the bottom of the ceramic pan, roll some aluminum foil in pencil size shapes to line the bottom of the pan. (Place these after preheating, or if you have a Foodi or Grill dehydrating rack, place one on the bottom if you don’t want to use the foil.
Place the foil rolls and the lasagna pan on top.
Bake for 1 hour.
To brown the top: Remove the foil and select Air Crisp with a temperature of 400°F for 5 minutes, checking every minute to keep from burning.
Remove and cool for a few minutes to firm up before slicing.
*Added comment by: Aurelia Dougan McCollom – There is a possibility the cheese may stick to the aluminum foil when sealed. To prevent this, use parchment paper to cover before placing the foil.
****
Lasagna Roll-Ups*, By: Michael Bielick, July 26, 2019
NOTE: Only 5 Roll-ups were made in this recipe. Use ½ broccoli & cheese mixture and sauce. Freeze the remaining for a future time.
Ingredients:
12 Lasagna noodles, cooked – (only 5)
1 Tbs. oil
1 package frozen chopped broccoli, thawed and squeezed dry
2 Tbs. minced green onions
15 oz. ricotta cheese
¼ cup grated parmesan cheese
½ tsp salt
1 egg
14 oz. jar spaghetti sauce
¼ cup water
1 cup shredded mozzarella cheese
Directions:
In a 2-quart saucepan heat the oil. Cook the vegetables until tender, about 5 minutes, stirring often. Remove from heat.
Stir in ricotta, parmesan cheeses, salt, and egg.
Cook noodles per package directions. Drain noodles. Place on wax paper in a single layer. Spread cheese mixture on noodles, roll up jelly-roll style.
Select Bake/Roast to begin preheating the Foodi @ 360°F, for 10 minutes.
In a bowl, combine spaghetti sauce and water. Spread about ¼ of the sauce in an 8” cake pan, or a similar size pan. Arrange rolled seam side down in sauce, top with remaining sauce, and mozzarella cheese.
Cover with foil, place on trivet.
Set the time for 30 minutes. After the time is up, uncover.
Select Air Crisp with a temperature of 375°F, for 5 minutes, or until cheese is browned to your desired crispness.
****
Lava Eggs-Ninja Grill*, By: David Marrione, November 3, 2019
Got a little creative this morning. Made something I call “Lava Eggs” in my Ninja Grill, but this could very easily be made in the Ninja Foodi as well-same settings.
Ingredients:
oil
3 eggs
salt & pepper – to taste
¼ cup diced ham
¼ - ½ cup shredded cheese
Directions:
Spritz the bundt pan with oil.
Add the eggs, salt, pepper, ham and cheese to a measuring cup. Stir to incorporate. Pour into the pan.
Place the Air Crisp Basket in the cooking pot.
Select Air Crisp with a temperature of 390°F. Cook for 10 minutes, stirring every 2-3 minutes. When done, remove from the basket. Invert on a plate to remove the eggs. Add more ham and cheese to the center, (cooked, crumbled bacon would work too). Add ketchup or salsa across the top. Place in the microwave to melt the cheese for 15-20 seconds.
*Note: Using 3 eggs was the limit. They covered the center cone area.
****
Lemon Pepper, Sweet Baby Ray’s & Memphis Rub Chicken Wings*, By: Randall McGouirk, December 27, 2019
Ingredients:
2 lbs. chicken wings cut off tips
¼ cup corn starch (for lemon pepper wings)
Lemon pepper seasoning (or your choice)
Canola Spray to coat
Directions:
Cut tips off wings and separate wing parts.
In a Ziplock bag add the corn starch and the lemon pepper seasoning. Shake. Add chicken wings. Shake to coat well.
Select Air Crisp with a temperature of 390°F to begin preheating.
Add wings when prompted and cook for 18 minutes. Flip halfway through cooking time. Test for a temperature of 165°F.
Remove and serve
Sweet Baby Ray's Wings
Ingredients:
2 lbs. chicken wings, without tips
Memphis rub – or rub of choice
¼ cup Baby Ray's bbq sauce
Canola oil spray – for wings
Directions:
In a Ziplock bag, add the Memphis seasoning. Add the chicken wings and coat all over by shaking the bag.
Place cut wings into Ziplock bag and spray inside with canola oil.
Preheat Ninja Foodi Grill to the Medium flame setting. Add wings when prompted and cook for 8 to 10 mins flipping halfway.
Coat wings with BBQ Sauce and continue cooking until desired crispness. Test for a temperature of 165°F.
Serve
****
Lemony Dill & Parsley Salmon & Asparagus – Ninja Foodi Grill*, By: Patti Cobbs, February 4, 2020
Dinner for 2 people.
Ingredients:
½ tablespoons lemon juice
1½ tablespoon olive oil
2½ tablespoons fresh dill, roughly chopped
2½ tablespoons fresh parsley, roughly chopped
2 filets fresh Alaskan salmon (deboned, about 6 ounces each)
1 bunch asparagus
salt and pepper, to taste
Directions:
1. In a small bowl, mix the lemon juice, olive oil, dill, parsley, and salt and pepper. With a spoon, coat the flesh of salmon with ¾ of the dill and parsley mixture. In a medium bowl, add the asparagus and the rest of the mixture and mix well to combine.
2. Select Air Crisp with a temperature of 400°F to begin preheating on the Foodi Grill, with a time of 8 minutes.
3. When ready add the asparagus to the air crisp basket, spreading out evenly across the bottom. Place salmon filets on top of the asparagus. Close the id to begin cooking. After 6 minutes of cooking time, check for doneness. (The rule of thumb is 5 minutes for 1” of thickness.)
4. Add more lemon juice.
Note - This can also be prepared in the regular Foodi, using the reversible rack to raise the asparagus & salmon.
*Added comment by: Aurelia Dougan McCollom – you could also use the Air Crisp Basket in the Foodi Pressure Cooker also.
****
Lentil Soup*, By: Chan Taylor, January 17, 2019
Ingredients:
¼ cup extra virgin olive oil
1 medium/large yellow onion diced
1 stalk celery minced
4 carrots, peeled and ¼ inch chopped
5 garlic cloves minced
2 tsp ground cumin
1½ tsp curry powder
½ tsp thyme
½ tsp smoked paprika
1- 28 oz can whole tomatoes snipped with scissors
1- 16 oz can stewed tomatoes
1½ cups dry brown lentils
5 cups vegetable broth
2½ cups water
1 tsp salt
1 tsp black pepper
Directions:
Using Foodi sauté feature heat on high. Add carrots, celery and onions, cook onions until soft.
Add garlic, cumin, curry and thyme stir for 1 minute.
Add lentils, tomatoes, broth, water and smoked paprika (smoked paprika burns easily this why I wait to add). Cook for 30 minutes or until lentils are softened. Remove 1 cup of lentils let cool. Puree in blender or food processor. Add back to pot stir well. Cook for additional 5-10 minutes until soup thickens. Serves 6 generously
****