FOODI CREATIONS - R-Z
FOODI CREATIONS - R-Z
FOODI RECIPES FROM MEMBERS & NINJA
SCROLL DOWN past index for directions. Directions follow the last alphabetical listing.
Radishes – (Air Fried)*, By: Chan Taylor, February 18, 2021
Ragù di Lara*, By: Lara de Rosa, July 21, 2019
Ranch Fingerling Potatoes – Ninja Foodi Grill*, By: Pamela Treadwell, January 31, 2020
Ravioli with Mushroom Sauce*, By: Michael Bielick, April 11, 2019
Red Beans & Rice - Ninja Foodi with SmartLid*, By: Aurelia Dougan McCollom, January 20, 2022
Red Robin Gourmet Seasoned Steak Fries*, By: Andi Schuff, October 25, 2018
Reheating Pizza, Photo By: Mikaela Selsor*, By: Members, May 11, 2019
Ribeye*, By: Vicki Hernandez, January 26, 2019
Ribeye*, By: Karen Cybak-Hurst, January 26, 2019
Ribeye*, By: Grisell Martinez, January 26, 2019
Ribeye, Potato & English Muffins – Foodi & Foodi Grill*, By: Aurelia Dougan McCollom, October 19,2019
Ribeye Sous Vide – Ninja Foodi Grill*, By: Connie Benton, February 20, 2020
Ribs – Ninja Foodi Pressure Cooker*, By: Ron Kline, February 18, 2021
Rice, By: Pat Richichi, June 21, 2019
Rice Cooked in A Stackable Steamer Pot *, By: Aurelia Dougan McCollom December 27, 2019
Rice Krispies Treats*, By: Aurelia Dougan McCollom, October 23, 2020
Rigatoni - Easy, Fast and Full of Flavor!*, By: Aurelia Dougan McCollom, March 11, 2020
Rigatoni Pasta Bake*, By: Aurelia Dougan McCollom, October 16, 2020
Roast*, By: Damaris Speranza, March 8, 2020
Roast, Potatoes & Carrots*, By: Amanda Jo, January 4, 2020
Roasted Cauliflower-Air Crisp*, By: Patti Cobbs, July 11, 2019
Roasted Chicken – 5-in-1 Ninja Grill*, By: JoAnn Arden M Kilmer-Brown, January 11, 2022
Roasted Chicken*, By: Jessica Conol, August 26, 2020
Roasted Chicken*, By: Aurelia Dougan McCollom, April 28, 2019
Roasted Chicken*, By: Grisell Martinez, October 26, 2018
Roasted Chicken– Ninja Foodi Grill*, By: Aurelia Dougan McCollom, October 16, 2020
Roasted Corn*, By: Randall McGouirk, April 30, 2019
Roasted Multi Tomato Salsa – Ninja Foodi Grill & Blender*, By: Randall McGouirk, May 2, 2020
Rotisserie Chicken*, - Ninja Foodi with Smartlid*, By: Brandi Tatarchuk, January 19, 2022
Rotisserie Chicken with Carrots & French Green Beans*, By: Cathleen Pouliot Fields, January 17, 2019
Rump Roast*, By: Aurelia Dougan McCollom, October 29, 2019
Salmon & Broccoli – Ninja Foodi Grill*, By: Patti Cobbs, February 12, 2020
Salmon, Asparagus & Plantains – Ninja Foodi Grill*, By: Debbie Sterner, February 13, 2020
Sausage & Cheese Appetizer, By: Carol Fouser, December 29, 2019
Sausage Gravy – Ninja Foodi*, By: Aurelia Dougan McCollom
Sausage Pinwheels, By: Erin K Dash, December 29, 2019
Sautéed Broccoli Rabe With Planked Blackened Salmon*, By: Patti Cobbs, March 8, 2020
Scalloped Potatoes – Ninja Foodi Grill*, By: Duane Arbegast, April 5, 2020
Scalloped Potatoes - Ninja Foodi with Smartlid*, By: Brandi Tatarchuk, January 11, 2022
Semolina Flour Coconut Cake Drenched in Sweet Syrup*, By: Annelle Abed, December 11, 2020
Shake & Bake Boneless Pork Loin Chops*, By: Audrey Peters, July 6, 2019
Shepherd’s Pie*, By: Aurelia Dougan McCollom, September 18, 2019
Shishito Peppers*, By: Patti Cobbs, July 6, 2019
Shredded Chicken Taco Meat*, By: Missy Perkins Shaffer, February 20, 2019 - Chicken Tortilla Soup*, By: Missy Perkins Shaffer, February 20, 2019
Shrimp – Air Crisp*, Julia Perkins Chisholm, March 25, 2019
Shrimp & Grits
Shrimp, Sausage, & Vegetable Boil – Ninja Foodi or Ninja Foodi with SmartLid*, By: JoAnn Arden M Kilmer-Brown, February 19, 2022
Shrimp - Wild Caught with Shell On*, By: Phillip J. Smolinsky, November 15, 2019
Simple Ninja Foodi Topped Mac-N-Cheese*, By: Andi Schuff, October 26, 2018
Simple Pulled Pork Sandwiches
Sloppy Joe’s – Foodi*, (Original Ninja Multi-Cooker Recipe By: Barb Ruiz Rizzio-Meyer, May 5, 2014), Converted to the Foodi, By Aurelia Dougan McCollom, February 12, 2020
Smithfield Applewood Smoked Bacon Pork Loin*, By: Aurelia Dougan McCollom, May 16, 2019
Spaghetti*, By: Jessica Conol, March 28, 2020
Spaghetti*, By: David Marrione, October 18, 2019
Spicy Chicken Breast Sandwich*, – Ninja Foodi Grill, Foodi, or Ninja Air Fryer, By: Aurelia Dougan McCollom, January 12, 2020
Spicy Fried Chicken – Foodi XL Grill & Dual Air Fryer*, By: Aurelia Dougan McCollom, November 14, 2021
Split Pea & Ham Soup*, By: Alex Simpson, April 22, 2020
St Louis Ribs - Ninja Foodi with Smartlid OL601*, By: Brandi Tatarchuk, February 27, 2022
Steak - Foodi Air Fryer*, By: Chan Taylor, January 18, 2019
Steak Fries – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, February 11, 2020
Steak Kabobs Without the Sticks*, By: Vicki Otto Wittstruck, July 1, 2019
Steak, Mashed Potatoes & Asparagus
Steamed Broccoli & Carrots*, By: Randall McGouirk, February 18, 2020
Sticky Ribs*, By: Aurelia Dougan McCollom, August 17, 2019
Sticky St. Louis Ribs*, By: Audrey Peters, April 17, 2019
Sticky St. Louis Ribs
Stone Ground Grits*, By: Chan Taylor, January 26, 2019
Strawberry Preserves*, By: Randall McGouirk, April 5, 2020
Stuffed Peppers
Stuffed Shells*, By: Michael Bielick, April 14, 2019
Summer Garden Pasta*, By: Randall McGouirk, June 29, 2020
Sweet & Spicy Chicken Drumsticks*, By: Audrey Peters, August 8, 2019
Sweet Chili Korean BBQ Chicken*, By: Geneva Campbell, April 7, 2019
Sweet ‘n Sour Red Cabbage, By: David Marrione, October 22, 2019
Sweet Potatoes – Different Directions, April 23, 2019
Taco Bell Pizza for Home*, By: Aurelia Dougan McCollom, May 7, 2019
Taco Bowls – Ninja Foodi Grill*, By: Margi Aaron Sandman, August 26, 2020
Taco Salad Bowls – Ninja Foodi*, By: Aurelia DouganMcCollom, May 13, 2021
Taco Soup – Ninja Foodi OneLid or any Ninja Pressure Cooker*, By: Aurelia Dougan McCollom, January 6, 2022
Tamales*, By: Thomas H Allee, November 8, 2019
Tempura Shrimp - Frozen SeaPak*, By: Andi Schuff, October 24, 2018
Teriyaki Chicken, Broccoli & Rice
Teriyaki-Marinated Chicken Thighs - Foodi Grill*, By: David Marrione, October 18, 2019
Tex-Mex Meatloaf
Texas Toast*, By: Aurelia Dougan McCollom, April 23, 2019
Tomato Basil Soup*, By: Chan Taylor, January 15, 2019
Totino's Pizza – Foodi Grill*, By: Aurelia Dougan McCollom, December 20, 2019
Tri Tip – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Tuna Sandwich – Air Crisp*, By: Aurelia Dougan McCollom, April 14, 2019
Turkey Breast – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Turkey Breast, By: Hilario Trevino, November 22, 2019
Turkey Breast, By: Linda Bradley, October 18, 2018
Turkey Breast, Mashed Potatoes & Gravy*, By: Jessica Conol, November 16, 2020
Turkey Breast Roast*, By: Danetta Gummer Briggs, February11, 2019
Turkey Fixed in the 8 Qt. Foodi, By: Brandi Rose, November 28, 2019
Turkey Noodle Soup*, By: Hilario Trevino, November 22, 2019
Turkey Tofu Meatloaf*, By: Jessica Conol, March 8, 2020
Tuscan Chicken*, By: Randall McGouirk, December 27, 2019
Upside-Down Loaded Chicken Nachos
Watermelon Jerky*, By: Isabella Lizst, January 20, 2020
Whole Chicken – Pressured & Air Crisped*, By: Aurelia Dougan McCollom, May 25, 2020
Whole Chicken with Hasselback Potatoes - Ninja Foodi 10 in 1 Smart XL Air Fryer Oven*, By: Kels Gill, January 13, 2022
Whole Roasted Sicilian Cauliflower
Yankee Burrito, By: Sally Christensen Larsen, May 13, 2019
Yellow Squash*, By: Emmy Earhart, June 8, 2019
Zucchini – Breaded – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, July 23, 2020
Zucchini Fries with Marinara Sauce
Zuppa Toscana - Spinach & Potato Soup with Sausage*, By: David Marrione, November 15, 2019
Radishes – (Air Fried)*, By: Chan Taylor, February 18, 2021
Ingredients:
Radishes - cut in half
olive oil
salt, pepper and onion powder – to taste
Directions:
Cut the radishes in half. Rub with olive oil, salt, pepper, onion powder.
Select Air Fry (Air Crisp) with a temperature of 375°F for 15 minutes or until soft and crispy edges.
****
Ragù di Lara*, By: Lara de Rosa, July 21, 2019
Hello I signed up today. I’m Italian and I beg your pardon for my English. This is my ragù, cooked in Ninja Foodi.
Ingredients:
1 lb. ⁃ (500 gr) ground beef
½-¾ ⁃ (300 gr) ground pork or 3 pork sausages, from which it’s necessary to remove the external gut (skin in which they are contained) and divide the meat into small pieces.
1 carrot - diced very small, about ¼ inch (Everything cut in little cubes of 0.5 cm)
1 medium size onion - diced very small, about ¼ inch (Everything cut in little cubes of 0.5 cm)
½ stalk celery – diced very small, about ¼ inch (Everything cut in little cubes of 0.5 cm)
2 whole cloves garlic, (which will be removed in the end of the cooking)
3- 15 oz. (400gr) cans of good quality fine tomato pulp –such as the ones in the photo
1/3 cup ⁃ (40 gr red wine)
½ cup ⁃ (50 gr evo oil) (extra virgin olive)
1 leaf of laurel (bay leaf)
3 tsp salt (as much as needed, I used 15 gr) – or to taste
1 tsp pepper (as much as needed, I used 5 gr)
2 tsp sugar (depends from the acidity of the tomato pulp that you chose, I used 10 gr)
Directions:
1. To the Ninja Foodi pot, add the oil, carrot, onion, celery and the whole cloves of garlic.
Select Sear/Sauté. Stir to incorporate.
2. As soon as it starts to sizzle, let it cook for another 7 to 8 minutes. Continue to stir.
3. Add the meat a little at a time and keep stirring it for 2 to 3 minutes.
4. Add with wine and let it evaporate for 2 to 3 minutes. Continue stirring.
5. Add the tomato pulp and the leaf of laurel, salt, pepper and sugar. Reminder: at this point, you must stir the whole thing very well, otherwise the seasoning won’t blend in the correct way.
6. Select Pressure Cook choosing the LOW PRESSURE function for 90 minutes. Be sure and put the lid with the valve on SEAL.
7. When the signal sounds, do the Quick Release.
8. Remove the cloves of garlic, the leaf of laurel and, if necessary, add more salt, pepper and sugar, to taste to the ragù.
9. Let it rest for 15 minutes, without the lid.
The ragù thus obtained can be used during the same day or stored (once it’s cooled down) in the fridge for 3 or 4 days and, if frozen products weren’t used, even in the refrigerator for future use.
The ragù is used as an ingredient in many recipes, but if you want to taste it as a condiment for pasta I can post two different methods: in a traditional way or in the Ninja Foodi. I really hope you’ll like this recipe and that you you’ll try to recreate it at home.
In this case I hope you’ll enjoy your meal!
****
Ranch Fingerling Potatoes – Ninja Foodi Grill*, By: Pamela Treadwell, January 31, 2020
Ingredients:
12 ounces fingerling potatoes
oil of choice – to spritz
½ teaspoon dry ranch dressing mix
Directions:
Select Air Crisp on the Foodi Grill with a temperature of 390°F to begin preheating, while preparing the potatoes.
Rinse and pat dry the potatoes. Cut in half lengthwise.
Spritz with oil. Toss with the dry ranch dressing mix.
When the Grill is ready, add the potatoes. Set the time for 16 minutes.
Removed to a serving dish and top the potatoes with additional ranch mix.
****
Ravioli with Mushroom Sauce*, By: Michael Bielick, April 11, 2019
Recipe came from the Ninja "Easy Just Got Delicious Cookbook" for my Ninja 4-n-1. I made this tonight in my Foodi.
Ingredients:
2 Tbs. olive oil
½ cup diced onions
2 cloves crushed garlic
3 cups chicken stock
1 can cream of mushroom soup
8 oz. fresh sliced mushrooms
2 pounds frozen beef ravioli
Directions:
Select Sauté HIGH and heat the olive oil. Add onions and garlic, sauté for 2 minutes.
Add stock, soup, and mushrooms, stir well.
Slowly add frozen ravioli.
Cover and cook 15-17 minutes. (A glass lid from a skillet was used to cover the pot while cooking. If you do not have a glass lid, use the Pressure Cooking lid with vent in the OPEN position.)
Stir occasionally to prevent sticking and check on the temperature. Lower the temperature if needed to prevent bubbling. A cornstarch slurry was added at the last 5 minutes to thicken the sauce.
Added comment - It was good, but on the bland side. I'm thinking I'll add some fresh broccoli next time. Also, more spice is needed.
The leftovers had a better flavor.
Next time I make it, I may add some Boursin Garlic & Herb Cheese at the end.
****
Red Beans & Rice - Ninja Foodi with SmartLid*, By: Aurelia Dougan McCollom, January 20, 2022
Ingredients:
3– 15 oz. cans red beans
2 lbs. sausage – cut in bite size rounds, then in half
1- (15 oz.) can diced tomatoes
1- 8 oz. can tomato sauce
1 cup each - chopped celery, green pepper, & onion
1 tsp thyme, garlic powder, salt & pepper
½ tsp cayenne or to taste
Dash of sugar
1 Tbs. Slap Ya Mama or to taste
1 Tbs. Cajun seasonings or to taste
1 cup beef broth or water
Directions:
Cut sausage into bite size pieces.
Preheat Foodi pot on Sear/Sauté High. Add oil. Sauté sausage.Preheat Ninja on Stove Top High. Remove excess grease. Remove sausage to a bowl.
Add the vegetables. Sauté just until soft. Move vegetables to the side. Add the broth to deglaze pot. Making sure ther are no brown burnt on pieces. This could possible cause and error code when pressure cooking. (If necessary remove all and wash the pot.)
Return the sausage. Add remaining ingredients. Stir.
Place the stackable pot with lid on the red sling. Lock the handle. Place on top of the beans. Place the lid.
Select Pressure Cook High with a time of 5 minutes, using a Natural Relesase of 11 minutes.
Remove rice pot. Stir the beans. Fluff rice.
Serve over hot rice.
*Use the same cooking time for the beans even if you choose not to cook the rice.
*If there is to much juice, select Sear/Sauté to thicken. Keep in mind, sauce will thicken upon resting.
Rice Cooked in A Stackable Steamer Pot *, By: Aurelia Dougan McCollom December 27, 2019
Ingredients:
1 cup rice
1 cup water
1 Tbs. butter
Directions:
Rinse rice until water runs clear. Add the rice, water and butter to a stackable pot. (The ratio is one cup of water for every cup of rice). Place the sealed lid, not the vented/steaming lid with holes.
Add 1 cup water to the Foodi pot.
Select Pressure Cook HIGH for 5 minutes with a Natural Release of 11 minutes.
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.
****
Red Robin Gourmet Seasoned Steak Fries*, By: Andi Schuff, October 25, 2018
I cooked Red Robin Gourmet Seasoned Steak Fries in the Ninja Foodi for 18 minutes (shaking the basket after 9 minutes) in the Cook & Crisp Basket @ 360°F on Air Crisp. Then, I put them in foil and kept them hot in my Hot Logic Mini while I cooked two thawed burgers in the Cook & Crisp Basket @ 375°F on Air Crisp. I cooked them for 5 minutes on one side and 2 minutes on the other side. Then, I placed a piece of cheese in each burger and ran the Air Crisp function @ 300 for 1 minute to melt the cheese.
****
Reheating Pizza, Photo By: Mikaela Selsor*, By: Members, May 11, 2019
Michael Bielick: Place the rack in the low position, handles up. Select Air Crisp temperature with a of 350°F for 5 minutes. When ready add the pizza with the temperature of 350°F for 4-5 minutes.
*
Mikaela Selsor*,: Place the rack in the high position. Select Air Crisp with a temperature of 390°F for 3 minutes for two regular crust pieces.
*
Diane Wimmer: Select Air Crisp with a temperature of 350°F for 4-6 minutes.
****
Ribeye*, By: Vicki Hernandez, January 26, 2019
Ingredients:
1-2 ribeye steaks
seasonings of choice – (salt, pepper, garlic powder, and McCormick Grill Mates Montreal Steak seasoning was used on these steaks)
Directions:
Select the Air Crisp setting of390°F and preheat with rack in low position for 5 minutes. When heated cook for 20 minutes, turning after 10 minutes.
****
Ribeye*, By: Karen Cybak-Hurst, January 26, 2019
Select Air Crips setting of 390°F for 5 minutes to preheat, with rack in lower position. When preheated, add the steak. Cook for 15 minutes. It was a perfect medium Ribeye. Juicy and pink center.
****
Ribeye*, By: Grisell Martinez, January 26, 2019
Ingredients:
1 lb. ribeye
McCormick Grill Mates (Montreal Steak) – or seasoning of choice
EVOO
butter - (room temperature) with pinch of minced dried garlic and oregano, coarse black pepper and chives
Directions:
Spray steak with a touch of EVOO. Season with McCormick Grill Mates (Montreal Steak). Let rest for ½ hour.
Select Bake/Roast setting. Preheat Foodi @ 375°F for 6 minutes. Place steak on rack, using high rack position.
Select Bake/Roast function and temperature of 375°F. Cook 9 minutes on each side for well done; depending on thickness of steak. Let it rest for 8 minutes before cutting.
Add a dollop of the butter mixture to the steak.
****
Ribeye, Potato & English Muffins – Foodi & Foodi Grill*, By: Aurelia Dougan McCollom, October 19,2019
12 oz. ribeye – (we split the steak)
seasonings of choice – (Montreal Steak Seasoning was used)
asparagus – optional
olive oil
seasonings of choice for vegetable
1 potato
1 cup water
2 English muffins, split – with garlic butter across the top
Directions:
Rub steak with oil and season as desired.
Clean and trim asparagus. Rub with oil and season as desired.
Wash and prick all around the potato to release steam.
Foodi:
Add the water to the Foodi pot.
Select Pressure Cook High for 20 minutes, using a Quick Release. Depending on size of potato, more or less time may be needed. If more time is needed when checking, just add 5 more minutes.
When done, remove water.
Place the reversible rack in the low position. Add the potato.
Select Air Crisp with a temperature of 400°F for 8 minutes, turning after 4 minutes to crisp.
Remove. Place the potato on the bottom of the Foodi pot. Turn the rack to the high position. Place the buttered muffins on the rack.
Select Air Crisp High for 5 minutes.
Foodi Grill:
Select Grill with a temperature of High. Begin preheating. When ready, place your seasoned and oiled steak on the heated grill. Press the meat to sear for marks. Select a time of 10 minutes, turning after 5 minutes. After turning add the oiled and seasoned asparagus.
After cooking for a total of 8 minutes, temperature probe the steak for your desired doneness. Remove asparagus if it is crisp or to your liking.
You can start the potato on Air Crisp while preheating the Foodi Grill. When you start the steak, you can finish up the Air Crisp time for the potato. Move the potato to the bottom of the pot. When starting the asparagus, start the muffins.
The meat was so tender and the potato so soft.
****
Ribeye Sous Vide – Ninja Foodi Grill*, By: Connie Benton, February 20, 2020
Ingredients:
1 lb. 1.5 inch Ribeye - (Aldi Choice)
avocado oil, to spritz
granulated garlic powder, to taste
Himalayan salt, to taste
fresh ground pepper, to taste
2 thyme twigs
Directions:
Sous vide a seasoned 1 lb. 1½-inch, Aldi choice ribeye for 2 hours at 133°F.
Preheat the Grill grate on MAX; 510°F. When ready, spritz the grate with the avocado oil.
Grill for 1½ minutes per side.
*PER.FEC.TION!!!!!!!!*
****
Ribs – Ninja Foodi Pressure Cooker*, By: Ron Kline, February 18, 2021
Ingredients:
ribs of choice
mustard – prepared
dry rub of choice
1 can of beer
bbq sauce of choice
Directions:
Rub the mustard into the ribs. Apply your dry rub and rub in.
Add the beer to the Foodi pot. Add the ribs.
Select Pressure Cook High with a time of 19 minutes, using a Quick Release.
Remove the ribs and our out the liquid.
Select Air Crisp with a temperature of 390°F. Crisp for 10 minutes. Add your sauce of choice. Continue crisping until your desired browning.
*Using the rack was not mentioned in the recipe. I have done it both ways. With and without the rack. – Aurelia Dougan McCollom
****
Rice, By: Pat Richichi, June 21, 2019
Ingredients:
2 cups rice
2 cups water or chicken broth
½ - 1 tsp turmeric (depending on how much yellow is desired)
2 pats butter
Directions:
Rinse the rice until water runs clear. Add ingredients to your Foodi pot.
Select Pressure Cook HIGH for a cooking time of 3 minutes, with a Quick Release. pressure cook 3 minutes for 2 cups of rice. If cooking more rice, add a minute of pressure-cooking time for every extra cup.
****
Rice Cooked in A Stackable Steamer Pot *, By: Aurelia Dougan McCollom December 27, 2019
Ingredients:
1 cup rice
1 cup water
1 Tbs. butter
Directions:
Rinse rice until water runs clear. Add the rice, water and butter to a stackable pot. (The ratio is one cup of water for every cup of rice). Place the sealed lid, not the vented/steaming lid with holes.
Add 1 cup water to the Foodi pot.
Select Pressure Cook HIGH for 5 minutes with a Natural Release of 11minutes.
****
Rice Krispies Treats*, By: Aurelia Dougan McCollom, October 23, 2020
I basically took the directions from the box and converted it to the Ninja Foodi Pressure Cooker/TenderCrisp, 6.5 Quart.
Ingredients:
6 cups Rice Krispies
4 Tbs. (½ cup) butter
1 – (10 oz.) package mini marshmallows
food coloring – optional
½ tsp. flavoring of choice – optional
extra butter or cooking spray for your pan. I used a 9x13 pan
Directions:
Butter or spray your pan to prepare.
Turn your Foodi Pressure Cooker/TenderCrisp or Deluxe to Sear/Sauté Medium. Add the butter to melt. When melted, add the marshmallows, and stir constantly. (I used my long silicone Spurtle. It worked great!)
As marshmallows begin to melt, reduce the heat to Low/Medium. Add the flavoring and food color is using. When fully melted, pour in the rice krispies. Continue stirring. When fully incorporated, turn into your prepared pan and press into the pan. (The Spurtle worked great for this, as the sticky mixture did not stick to the Spurtle.)
When cooled, spray a spatula with PAM. Cut into squares.
Place in an airtight container; if they make it that far!
****
Roast*, By: Damaris Speranza, March 8, 2020
Ingredients:
1 packet brown gravy
1 packet Italian dressing
1 packet ranch dressing/dip
1 cup of beef broth
Potatoes and carrots
Directions:
Place the potatoes and carrots on bottom of Foodi pot . Place roast on top. Add the beef broth and sprinkle packets over the roast and potatoes.
Place the pressure cooker lid, making sure the valve is set the Vent.
Select Slow Cook Low with a time of 6-7 hours. Comes out perfect each time.
****
Rigatoni - Easy, Fast and Full of Flavor!*, By: Aurelia Dougan McCollom, March 11, 2020
An easy put-together for a quick meal!
Ingredients:
1 lb. ground beef – (80/20 was used) (try turkey or even Italian ground sausage)
1 (12 oz.) bag frozen onion, red & green pepper mix
1 tsp. garlic, minced
1 tsp. Italian seasoning
1 tsp basil
1 tsp oregano
¼ tsp red pepper flakes, (optional)
24 oz. Ragu Brand Chunky Spaghetti Sauce – or brand of choice
¼-1/3 cup water - to rinse jar
½ cup parmesan cheese, shredded – Member’s Mark Brand was used
2 cups (8 oz.) rigatoni pasta – the ridges hold the sauce
2-3 cups water – for the pot
1 Tbs. oil – will help in keeping the foaming down in pressure cooking the pasta
1 tsp salt, (optional)
Directions:
To the Foodi pot, add the pasta, water – (enough just to cover,) oil and salt.
Attach the pressure cooker lid. Set the valve to Seal.
Select Pressure Cook High for 3 minutes with a Quick Release. (I cook my pasta al dente, when I will be continuing to heat the dish.) Turn off.
Drain and rinse with cold water.
Select Sear/Sauté High. Add the ground beef, onions, green & red pepper mix.
Drain excess grease.
Select Sear/Sauté Medium High. To the meat mixture, add the pasta, seasonings, sauce, & water. Stir to incorporate.
When heated, add half of the parmesan cheese. Stir. When mixed, add the remaining cheese & stir. (You can use more, if you like.)
Select Medium Low and continue to warm for about 5 minutes to meld flavors.
Serve with your favorite salad and garlic bread.
****
Rigatoni Pasta Bake*, By: Aurelia Dougan McCollom, October 16, 2020
I was going through the recipe file and came across this recipe.
Mostaccioli in the Ninja Foodi*, By: Debbie Sterner, August 8, 2019. I highly recommend it.
My version:
Rigatoni Pasta Bake*, By: Aurelia Dougan McCollom, October 16, 2020
Ingredients:
1 lb. lean ground beef
1 teaspoon olive oil
½ cup diced onions
1 Tablespoon garlic- minced
1 teaspoon sugar - optional
1 Tablespoon Italian seasoning
½ teaspoon red pepper flakes – or to taste
3 cups beef broth
1 (10 oz.) can of Ro*tel
1- (24 oz.) jar pasta sauce
1 cup water - swirled in pasta jar and Ro-tel can
1 lb. dried Mostaccioli pasta
2 cups Mozzarella Cheese
Directions:
Select Sear/Sauté High. Add the olive oil. When hot add the onions, garlic, and meat. Stir to break up meat and sauté vegetables. Cook until meat is cooked through.
Turn off the Ninja Foodi.
Add sugar, Italian seasonings, and red pepper flakes. Stir.
Pour in the pasta sauce and water. Add the beef broth and Ro*tel. Stir well.
Add the pasta, but DO NOT STIR! Make sure that all pasta is covered by liquid, just push down on the noodles with a spatula until they were covered with liquid.
Add the pressure cooker lid.
Select Pressure Cook High for 3 minutes with a Natural Release of 3 minutes followed by a Quick Release. Turn off Ninja Foodi.
Open the pressure cooker lid and stir well.
Add in 1 cup of shredded mozzarella cheese and stir.
Sprinkle remaining mozzarella cheese on top.
Close the Air Crisp lid. Select Broil with a temperature of High for 5 minutes, or until cheese is melted and golden brown.
Added comment by: Aurelia Dougan McCollom: Penne or Ziti pasta is also an option.
Notes
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Roast, Potatoes & Carrots*, By: Amanda Jo, January 4, 2020
Ingredients:
2-4 lb. beef roast
seasonings as desired
1 cup beef broth – or water
potatoes – cut in quarters (enough for your family)
baby carrots - (enough for your family)
Directions:
Season roast as desired. Place 1 cup of broth in the ceramic Foodi pot. Add the roast.
Place the lid and seal.
Select Pressure Cook High for 45 minutes, using a Quick Release.
When valve is down, remove the lid carefully away from you.
Add the vegetables. Reseal the lid. (If the lid does not want to reseal, take it to the sink. Turn the lid upside down and run cold water over the inside to cool the lid. Reposition the seal to be sure it is in place. Seal the lid to the Foodi.)
Select Pressure Cook High for 5 minutes, using a Natural Release. (It can take around 30 minutes to release.)
****
Roasted Cauliflower-Air Crisp*, By: Patti Cobbs, July 11, 2019
Ingredients:
4 cups cauliflower, chopped
1 Tbs. olive oil
1 tsp parsley
1 tsp thyme
1 tsp minced garlic
1 tsp salt
¼ cup parmesan cheese
Salt and pepper (to taste)
Directions:
1. In a large bowl combine cauliflower with olive oil parsley, thyme, minced garlic, and salt.
2. Toss to combine and cauliflower is well coated.
3. Place cauliflower in the air crisp basket.
Select Air Crisp with a temperature of 400°F for 20 minutes.
4. Stir the cauliflower at the 10-minute mark. Add the parmesan cheese.
5. Serve immediately, season with salt and pepper to taste.
****
Roasted Chicken – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, October 16, 2020
Ingredients:
4 lb. whole chicken
salt & pepper - to taste
rosemary – fresh
thyme – fresh
sage – fresh
1 lemon
1 stick butter - softened
Directions:
Rinse and pat dry the chicken. Trim any excess fat. Sprinkle salt and pepper in the cavity. Add the rosemary, thyme, and lemon.
Place equal amounts of butter between skin and meat on the breast. Salt and pepper the outside of the chicken on both sides. Tie the legs.
Remove the Air Crisp Basket.
Preheat the Foodi Grill pot to 350°F. Place breast side down in the ceramic pot. Set time for 1 hour. Turn to have breast side up after 30 minutes of cooking time. Continue cooking for the remaining 30 minutes.
Remove at 163°F. Let rest for 20 minutes before slicing.
*To get the most juice from your lemon, place the whole lemon in the microwave for 30 seconds. Roll on your countertop. Cut into quarters and squeeze the lemon.
****
Roasted Chicken – 5-in-1 Ninja Grill*, By: JoAnn Arden M Kilmer-Brown, January 11, 2022
Ingredients:
1 whole chicken
butter spray -to spritz chicken
seasonings of choice
Directions:
Place your spritzed and seasoned chicken into the Air Crisp pan.
Select Roast with a temperature of 325°F. Cook until a temperature reading of 165°F is reached.
Time will depend on the size of your chicken.
Let rest about 10 minutes. The skin was nice and crispy. It was very moist.
**Added comment by: Aurelia Dougan McCollom – I would suggest a 4 lb chicken with a cooking time of 1 hour and 15 minutes. Turning after 35 minutes if desired. Check temperature after 1 hour.
****
Roasted Chicken*, By: Jessica Conol, August 26, 2020
Ingredients:
1- 5 lb. whole chicken
For the outside of the chicken:
½ stick butter, melted
poultry seasoning, to taste
juice of 1 orange
garlic salt, to taste
minced garlic, to taste
For the cavity:
1 chopped onion
garlic salt, to taste
poultry seasoning
½ stick melted butter
minced garlic, to taste
the squeezed orange
oil, for Foodi pot
1- 15 oz. can chicken broth
½ stick butter, melted
added seasonings
Directions:
Combine the seasonings for the outside of the chicken and rub in.
To the cavity of the chicken add the chopped onion, garlic salt, poultry seasoning, melted butter, minced garlic, and the orange.
Tie the legs together.
Select Sear/Sauté High. Add a little oil to pot. Sear the chicken on all sides. Remove the chicken.
Wash the Foodi pot. Return the pot. Add the chicken broth. Add a trivet to the pot. Place the chicken on the trivet. Add melted butter and seasonings. Place the pressure cooker lid, making sure the valve is set to seal.
Select Pressure Cook High for 35 minutes, using the Natural Release.
When done, remove the lid.
Select Air Crisp with a temperature of 375°F for 10 minutes.
I selected Broil for 5 minutes to crisp it using a higher temperature, or you can increase the temperature using the Air Crisp function.
****
Roasted Chicken*, By: Aurelia Dougan McCollom, April 28, 2019
This was so moist and flavorful. I highly recommend trying a whole chicken in the Foodi.
Ingredients:
1- (3-6 lbs.) whole chicken
1 cup chicken broth or water
salt and pepper – to taste
2 tsps. paprika
2 tsps. garlic powder
1 tsp onion powder
2 tsps. seasoned salt
4 Tbs. butter
¼ cup flour
2 cup chicken stock – from Foodi pot
** Please use any seasonings you desire. I mixed the seasonings in a small container, then divided. I sprinkled ½ into the cavity. I then divided the other half and rubbed into all over the chicken.
Directions:
Wash and pat dry the chicken. Season inside and out with your desired seasonings. Truss the legs. Place the chicken breast side up in the Air Crisp basket.
Add the broth or water to the pot.
Place the Air Crisp basket in the pot. Select Pressure Cook HI for 15 minutes with a Quick Release. When done, remove Air Crisp basket. (At this time I did a digital temperature. The chicken was 152°F.) Pour the juices into a microwavable measuring cup. Wipe out the Foodi pot.
While the Air Crisp basket was out of the pot, I flipped the chicken over and sprinkled with a little more paprika.
Return the Air Crisp basket to the pot.
Select Air Crisp with a temperature of 400°F for 7 minutes. Just before the time is up and it goes to “COOL” open the lid and flip the chicken so it is breast side up. Sprinkle with a little paprika. Select the time to increase to 8 minutes without having to stop the cooking process. If you would like it crisper, increase your time and check it periodically.
Place a trivet on the counter. Very carefully remove the Air Crisp basket with the chicken. Place on a plate on the trivet. Cover with foil to keep warm.
It will continue cooking. At this time you should have reached 165°F.
(My chicken was at 168°F.)
Take the stock made from pressure cooking the chicken. Heat in the microwave to get hot.
With the drippings from cooking in the Air Crisp basket, add the butter. Melt to make a roux and add the flour.
Select Sauté HI to begin heating the butter. When melted, reduce to Medium and add the flour. Whisking together until smooth. Begin adding the broth to your desired thickness for your gravy.
Added comment – The cooking direction came from the Ninja Foodi Cookbook. I do suggest if you are fixing a chicken larger than 4 lbs., that you Pressure Cook HI for 6 minutes per lb.
For our dinner we had roasted chicken, mashed potatoes, gravy and green beans.
So very good!
Bob and I don’t remember ever fixing a whole chicken. I will definitely be making this again using the Foodi!
****
Roasted Chicken*, By: Grisell Martinez, October 26, 2018
First meal made in my Foodi ,
5 lb. chicken seasoned with 6 cloves of garlic, salt, black pepper, chef Paul Prudhomme poultry magic and EVOO.
I rubbed on entire chicken including under breast skin and cavity. Set on a trivet. Pressure cooked on hi 23 minutes and air crisp for 12 minutes. I turned it over and air crisped for additional 5 minutes.
****
Roasted Chicken– Ninja Foodi Grill*, By: Aurelia Dougan McCollom, October 16, 2020
Ingredients:
4 lb. whole chicken
salt & pepper - to taste
rosemary – fresh
thyme – fresh
sage – fresh
1 lemon
1 stick butter - softened
Directions:
Rinse and pat dry the chicken. Trim any excess fat. Sprinkle salt and pepper in the cavity. Add the rosemary, thyme, and lemon.
Place equal amounts of butter between skin and meat on the breast. Salt and pepper the outside of the chicken on both sides. Tie the legs.
Remove the Air Crisp Basket.
Preheat the Foodi Grill pot on Air Crisp to 350°F. Place breast side down in the ceramic pot. Set time for 1 hour. Turn to have breast side up after 30 minutes of cooking time. Continue cooking for the remaining 30 minutes.
Remove at 163°F. Let rest for 20 minutes before slicing.
*To get the most juice from your lemon, place the whole lemon in the microwave for 30 seconds. Roll on your countertop. Cut into quarters and squeeze the lemon.
****
Roasted Corn*, By: Randall McGouirk, April 30, 2019
Ingredients:
2 ears corn
olive oil
lemon pepper – or seasoning of choice
Directions:
Place the Air Crisp basket in the pot. Select Air Crisp to begin preheating with a temperature of 400°F for 5 minutes.
Spritz with olive oil and season with lemon pepper or seasoning of choice. Place the corn in the basket.
Select Air Crisp with a temperature of 400°F for 8 minutes. Turn after 4 minutes. Test the corn for tenderness. Depending on the corn, you may need a little more time. If so, I would suggest 2 minutes at a time for cooking.
****
Roasted Duck Breast with Quinoa & Asparagus*, By: Patti Cobbs, August 21, 2019
Ingredients:
1 lb. boneless Duck Breast
1½ cups white quinoa
1 teaspoons kosher salt, divided
1½ cups water
1 bunch asparagus, stems trimmed
olive oil
Directions:
1. Select Air Crisp with a temperature of 400°F to begin pre-heating the Foodi pot.
2. Score the duck breast to enable rendering of the fat (be careful not to cut into the meat). Season the duck generously with salt and freshly ground black pepper.
3. Place the duck breast, skin side up into the Air Crisp Basket. Air Crisp the duck at 400°F for 5 minutes to render fat. Remove duck and cover with foil. Pour off rendered fat.
4. Place quinoa, 1 teaspoon salt & water into pot.
5. Select Pressure Cook Hi with a time of 2 minutes.
6. Use a Quick Release.
7. While quinoa is cooking toss asparagus with olive oil & 1 teaspoon salt.
8. Lay asparagus evenly on top of quinoa when done.
9. Place reversible rack in the pot over the quinoa and asparagus in the high position.
10. Place duck on rack, meat side up.
11. Close crisping lid. Select Bake/Roast with a temperature of 350°F for 10 minutes.
12. After 5 minutes turn duck to skin side up and continue cooking. (If crisper skin is desired, Air Crisp for 2 minutes at 400°F).
Remove duck and allow to rest for 5 minutes.
Slice the duck breast on the bias and divide between two dinner plates.
Serving Option: While duck is resting, drizzle fig halves with some olive oil, salt & pepper. Toss in Air Crisp Basket and crisp for 5 minutes.
Pomegranate Molasses Syrup (can be purchased ready-made)
6 Fresh figs, halved
Olive oil
Salt and freshly ground black pepper
****
Roasted Multi Tomato Salsa – Ninja Foodi Grill & Blender*, By: Randall McGouirk, May 2, 2020
Ingredients:
3 lbs. combined yellow, red tomatoes (mixed)
1 large white onion
2 garlic bulbs - unpeeled with the tops cut off
1 bunch of fresh cilantro, chopped
canola oil – to spritz
1 tablespoon garlic-cilantro infused olive oil
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon chipotle pepper (dried)
3 small Thai dried chili's
tortilla chips – for dipping
Directions:
Place the Grill Grate in the Ninja Foodi Grill.
Select Grill High to begin preheating.
Cut up tomatoes and onion into quarters.
When the Grill is ready, add the tomatoes, onion and garlic to the Grill Grate. Spray the canola oil over all.
Roast for 15 minutes or until slightly charred. Removing each when done, and
adding to your Ninja Blender. Add the cilantro.
Remove roasted garlic skin from the bulb. Add the garlic, spices and olive oil.
Place the lid and pulse until desired consistency.
Let cool before refrigerating.
Serve cold with tortilla chips.
****
Rotisserie Chicken*, - Ninja Foodi with Smartlid*, By: Brandi Tatarchuk, January 19, 2022
Ninja Foodi w/Steamcrisp lid OL601
Ingredients:
1 whole chicken – weight depending on family size. (6 lbs. was used in this recipe)
seasonings of choice
oil – to spritz
Directions:
Remove giblet packet if included. Clean inside of chicken cavity. Dry with paper towels. Season as desired. Pat dry outside of chicken. Tie legs if desired. Spritz with oil of choice. Season as desired.
Place on lower rack.
Select SteamCrisp with a temperature of 365°F. Set time for 55 minutes. Cook to an internal temperature of 165°F.
The chicken was delicious.
****
Rotisserie Chicken with Carrots & French Green Beans*, By: Cathleen Pouliot Fields, January 17, 2019
Ingredients:
5 lb. whole chicken
carrots – your desired amount
green beans – your desired amount
½ cup chicken stock
1 tsp crushed garlic
1 sprig of fresh thyme
salt and pepper – to taste
Directions:
Add the chicken stock, crushed garlic, fresh thyme, carrots and green beans in the cooking pot. Add your chicken to the crisper basket and place on top of vegetables. Cook on High pressure for 15 minutes. The internal temperature of the chicken after pressure was 165°F. Exactly what poultry should be. (if yours is not to temperature cook a little longer.)
Open and brushed with melted butter. Sprinkle with salt and pepper. Select Air Crisp for 12 minutes. (Minute Rice was also part of the dinner. It was fixed on the range top.) The entire dinner took 45 minutes!! BEST. APPLIANCE. EVER.
Added Comment by: Cathleen Pouliot Fields – After using the Air Crisp feature, the skin was crispy, and the chicken was VERY flavorful and juicy! My daughter who is a chef can't believe how these recipes are turning out! They are AMAZING! Like I said, there wasn't a recipe for doing the full chicken AND veggies under the crisping basket, but I did it my own way and seriously, this meal was SO good, I would have paid BIG BUCKS at a restaurant for it!
****
Rump Roast*, By: Aurelia Dougan McCollom, October 29, 2019
Ingredients:
4½ lb. pounds boneless rump roast
Kosher salt and pepper, to taste
Montreal Steak Seasoning
½-¾ cup flour – enough to coat roast
2 tablespoon avocado oil – for the Foodi pot
1 large onion, peeled, cut into chunks
avocado oil – spritzed on the roast
½ cup red wine
1½ cups beef broth
1 sprig fresh thyme
1 bay leaf
1 lb. baby carrots
4-6 celery ribs, cut in pieces
4-5 potatoes, – I only used 2 large, sliced 1-inch thick rounds
2 tablespoons cornstarch
2 tablespoons water
Fresh parsley, for garnish
Directions:
1. Select Sear/Sauté High. Preheat for 5 minutes.
2. Pat roast dry with paper towel. Spritz all sides with avocado oil. Season with salt and pepper. Add Montreal Seasoning to the flour. Coat the roast with the seasoned flour.
3. After 5 minutes, add oil to heat. When hot, add the roast to the pot. Brown roast on each side. Remove roast from pot and set aside.
4. Add onions, wine, broth, thyme, and bay leaf. Place the meat on the rack in the low position. Place in the Foodi pot.
5. Place the pressure cooker lid. Select Pressure Cook High with a time of 90 minutes, followed by a Natural Release for 30 minutes. After 30 minutes, Quick Release. Carefully remove lid when unit has finished releasing pressure.
6. Add carrots, celery and potatoes to the top of the roast.
7. Select Pressure Cook High for 5 minutes, using a Quick Release. (If the lid does not want to latch, turn it over and run some cold water over the seal to cool it down.)
8. Remove meat and potatoes. Discard thyme and bay leaf. In a small bowl, combine cornstarch and water until cornstarch is dissolved.
9. Select Sear/Sauté High. Bring liquid to a simmer, then add cornstarch mixture and cook until liquid thickens slightly into a gravy.
10. Top roast and vegetables with gravy and garnish with fresh parsley, if desired.
Serves: 6 or more
****
Salmon & Broccoli – Ninja Foodi Grill*, By: Patti Cobbs, February 12, 2020
Ingredients:
2 Salmon fillets – (6 oz. each)
Seasoning of choice
*
1 Bunch of broccoli (I took the easy way & bought already cut & cleaned florets)
Salt & Pepper
Any other season you like
Canola or Avocado Oil spray
Directions:
Season or marinate the salmon.
Season broccoli and give the florets a light spray of oil.
Preheat Grill to Max & change the time to 7 minutes.
At Add Food, place salmon on grill. If using salmon with skin, place skin side up.
Add broccoli.
Check salmon at 5 minutes. Should be 140°.
You do not need to flip the salmon.
****
Salmon, Asparagus & Plantains – Ninja Foodi Grill*, By: Debbie Sterner, February 13, 2020
Ingredients:
2 salmon filets
asparagus, amount for your family
plantains, amount for your family
seasonings of choice
Directions:
Preheat the Foodi Grill Grate on MAX. While preheating, prepare the salmon and vegetables. Season as desired.
When grill is ready Add the salmon and asparagus for 10 minutes. Turning occasionally.
When finished remove and keep warm.
Switch to Air Crisp with a temperature setting of 390°F. Add the plantains to the air crisp basket and crisp for 7-8 minutes, turning occasionally.
****
Sausage & Cheese Appetizer, By: Carol Fouser, December 29, 2019
Ingredients:
1 lb. breakfast sausage
1 lb. Velveeta, cubed
party rye
Pumpernickel
Directions:
In the Foodi pot or your Ninja Multicooker, select Sear/Sauté, or Stove Top High. Add the sausage and brown. Drain of any excess grease. Add the Velveeta cubes to the sausage and stir to melt.
Put mounds on Party Rye or Pumpernickel. If using the Foodi, select Broil and brown to your desired color. If using the Ninja Multicooker, transfer to the Foodi, or if using the Foodi Grill, select Air Crisp.
****
Sausage Gravy – Ninja Foodi*, By: Aurelia Dougan McCollom
1 lb. good quality Whole Hog Sausage (I use Jimmy Dean)
4½ Tbs. flour
3 cups milk (heated almost to boiling)
pepper – to taste
Directions:
Select Sear/Sauté. Add the sausage and brown. Reserve the drippings. Stir in the flour to the sausage. (Add the milk to a Pyrex measuring cup. Place in the microwave, but do not boil.) Whisk in the heated milk. Pepper to taste. Cook until heated through, stirring occasionally.
****
Sausage Pinwheels, By: Erin K Dash, December 29, 2019
Ingredients:
1 can crescent rolls
1 breakfast sausage roll
Directions:
Lay out a can of crescent roll dough flat, then roll out a layer of raw sausage over the dough.
Roll it up (like a pinwheel cake), wrap it and freeze it. Once frozen, slice the roll (about ½ inch thickness) and cut only how much you need at a time.
You can make this recipe using the Foodi Pressure Cooker/Air Crisper or Foodi Grill. (I suggest placing a piece of parchment paper (with holes cut out) in the air crisp basket in both units to keep from sticking.) Place 8-10 crescents in the basket. Spaced apart. It is not necessary to preheat.
Select Air Crisp with a temperature of 350*F for 7 minutes. Check on them after 6 minutes. You want them golden brown. Remove to wire rack to cool. I used my Foodi dehydrating racks.
Continue until you’ve cooked the amount needed.
Since cooking the 1st batch, and the unit is hot, you most likely will be decreasing the cooking time to 6 minutes.
****
Sautéed Broccoli Rabe With Planked Blackened Salmon*, By: Patti Cobbs, March 8, 2020
One pot meal for two dinners.
Ingredients:
1 bunch Broccoli Rabe
2 Tbs. olive oil
2 cloves garlic, minced
1 pinch red pepper flakes
salt & pepper - to taste
juice of 1 lemon
8 oz. salmon fillet
seasoning as desired
1 plank - soaked in water
Directions:
Broccoli Rabe
1. Select Sear Sauté on the Foodi.
2. When hot add 2 Tbs olive oil and let heat up.
3. Add garlic and red pepper flakes and sauté until fragrant.
4. Add broccoli rabe and sauté for 2 to 3 minutes.
5. Add lemon juice.
Salmon
1. Place plank with salmon on reversible rack in the high position.
2. Place rack in Foodi pot over broccoli rabe.
3. Change the setting from Sear/Sauté to Broil.
4. Broil for 10 to 12 minutes depending on thickness of salmon.
****
Scalloped Potatoes – Ninja Foodi Grill*, By: Duane Arbegast, April 5, 2020
Ingredients:
3-4 russet potatoes
1½ cups heavy cream
1½ cups grated mozzarella & cheddar cheese
4 Tbs. flour
5 Tbs. butter
salt & pepper – to taste
Old Bay, (optional)
Directions:
Preheat the Ninja Foodi Grill on Bake with a temperature of 400°F.
You will not be using a rack. The dish or pan will be directly on the Foodi inner pot.
Wash and peel the potatoes. Cut into ¼-inch thick or less slices. (Thinner is best.) Set aside
To an oven safe bowl or pan, rub some butter on the bottom and sides. Place some of the potatoes to completely cover the bottom. Next, lightly season with salt, pepper and Old Bay. Lightly sprinkle a dusting of flour. Add a few dabs of butter to the top and sprinkle on some cheese. Repeat the order until you are about 1-inch from the top. Add the heavy cream and sprinkle on the remaining cheese. Cover with aluminum foil and bake.
When the Grill is preheated, set the time for 45 minutes. After the cooking time, remove the foil.
Select air Crisp with a temperature of 390°F. Crisp until cheese is browned.
Let cool a few minutes before serving.
*Added comment by: Aurelia Dougan McCollom – to prevent the cheese from possibly sticking to the foil, place a parchment round on top of the cheese before the aluminum foil.
Serves 4-6
****
Scalloped Potatoes - Ninja Foodi with Smartlid*, By: Brandi Tatarchuk, January 11, 2022
Ninja Foodi with Smartlid OL601
Ingredients:
3 pounds of sliced ¼-inch thick potatoes
1 cup water – for pot
2 cups half & half
seasonings of choice
1 cup shredded sharp cheddar
Directions:
Add potatoes and water to the pot.
Select Pressure Cook High for 0 minutes.
When done, remove and place potatoes to a baking dish. Add the remining water, half & half and seasonings to a baking dish or your Ninja 8-inch pan.
Select Sear/Sauté, power level 4. Heat to almost a boil Add the shredded sharp cheddar and stir until melted. Pour over potatoes. Cover with foil.
Select Bake with a tmperature of 325°F for 15 minutes. Remove foil. Continue to bake, incrasing the temperature to 345°F for 15 more minutes.
Keep checking for desired liquid evaporation and browning.
In total I baked 35-40 minutes. Check frequently. It will thicken upon sitting.
****
Semolina Flour Coconut Cake Drenched in Sweet Syrup*, By: Annelle Abed, December 11, 2020
Ingredients:
*Cake
1 cup semolina flour
1 cup fine coconut
½ cup sugar
1 cup yogurt
1 tablespoon baking powder
2 eggs
1 tsp vanilla extract
¾ cup vegetable or canola oil (I usually use canola oil)
Directions:
Mix all together and bake in the Ninja Foodi.
Select Bake with a temperature of 325°F for 30 minutes.
*Syrup
2 cups sugar
2 cups water
1 tablespoon lemon juice
Directions:
Bring ingredients to boil on stove for 10 minutes, let it sit until the cake is baked. Then pour all over the cake and sprinkle some more coconuts if you like and enjoy!
****
Shake & Bake Boneless Pork Loin Chops*, By: Audrey Peters, July 6, 2019
Ingredients:
2-6 boneless pork chops, ½” thick
Shake & Bake Coating Mix – your choice of flavor
Directions:
Place the reversible rack in the high position in the Foodi pot.
Select Air Crisp with a temperature of 400°F to begin preheating for 5 minutes as you prepare the pork chops.
Moisten the pork chops with water. Place 2 in a bag with the mix. Shake to coat well.
(You can spritz the rack with oil, if desired, just before you place the pork chops).
Select Air Crisp with a temperature of 400°F for 7 minutes, or until crisp to your liking. Carefully turn over, using a spatula so you don’t tear the coating mix. Cook for an additional 6 minutes, or until your liking.
I also fixed 2 pork chops just coated in a garlic-herb seasoning with salt & pepper. The cook times were the same.
*Added comment: I put 1 cup of water in the bottom of pot before air crisping. I read that a tip that it helped with keeping food moist, (and clean up after). I really think it does work.
****
Shepherd’s Pie*, By: Aurelia Dougan McCollom, September 18, 2019
Ingredients:
1 lb. ground beef
1 onion, diced
1- 16 oz. bag frozen mixed vegetables, thawed
Salt & pepper to taste
1 tsp Worcestershire sauce
½ cup beef broth, (I use 1 tsp beef base to make mine)
Directions:
Select Sear/Saute High. Add the ground beef and diced onion to the Foodi pot. Brown. Remove any excess grease. Add salt and pepper to taste. Once browned, add thawed mixed vegetables, Worcestershire sauce, and beef broth. Reduce heat to Medium. Let cook about 15 minutes, until vegetables are cooked through. Top with mashed potatoes to cover. Add the cheddar cheese to the top.
Select Air Crisp 390°F for about 10 minutes to melt and brown the cheese. Check after 6 minutes. Continue browning as necessary.
Mashed Potatoes
4 chopped garlic cloves or jar equivalent
2½-3 lbs. of potatoes, diced
1 cup water
½ cup sour cream
4 Tbs. butter
Salt & pepper to taste
1 cup cheddar cheese
Place potatoes and water in pot.
Directions:
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 3 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.
Drain the potatoes in a colander. Transfer them to a shallow bowl and mash. Add ingredients for the potatoes. Mix well. Keep warm until needed.
****
Shishito Peppers*, By: Patti Cobbs, July 6, 2019
Appetizer - Air Crisper Shishito peppers w/Green Goddess Dip from Ben Mills Air Fry Every day.
Ingredients:
6 oz. Shishito peppers
Green Goddess Dip – recipe below
Directions:
Lightly coat peppers with olive oil, salt & pepper.
Place the seasoned peppers in the air crisp basket.
Select Air Crisp with a temperature of 400°F for 6 minutes.
*Mine took longer & did not blister as much because the recipe called for 6 ounces of peppers & I was preparing 18 ounces.
Green Goddess Dip
Ingredients:
½ cup mayonnaise
2 Tbs finely chopped basil leaves
1 Tbs. tarragon leaves
2 Tbs. flat leaf parsley
1 Tbs finely chopped chives
Zest of ½ lemon
1 Tbs. lemon freshly squeezed lemon juice - to taste
Directions:
Place the ingredients in a blender and purée until smooth, scraping down the sides of the blender with a rubber spatula. May be refrigerated for up to 1 week.
****
Shredded Chicken Taco Meat*, By: Missy Perkins Shaffer, February 20, 2019
Last week I made the below Shredded Chicken taco meat.
I was able to use the leftover taco meat to make Chicken tortilla soup in my Foodi. Super simple and nothing goes to waste!
Ingredients:
1⁄3 cup apple cider vinegar
4 teaspoons minced garlic cloves
4 teaspoons cumin
2 teaspoons oregano
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon ground cloves
2 tablespoons vegetable oil
¾ cup chicken broth
3 tablespoons lime juice
2 oz. chipotle pepper sauce
3 lbs. boneless chicken breast
Directions:
Combine vinegar, lime juice, chipotle pepper sauce, garlic, cumin, oregano, black pepper, salt, chicken broth and clove in the Foodi pot. Place the chicken breast on top of the ingredients.
Select Pressure HI for 10 minutes. Do a Natural Release for 10 minutes then a Quick Release to finish the release of pressure.
Remove the chicken and shred with fork. Return the chicken back in the pot to let the flavors meld.
You can also use this recipe with a 4-pound chuck roast for Barbacoa tacos as well. This recipe is not spicy for the sake of my kids, but you can add cayenne pepper to it to kick it up a bit.
**This makes a good amount of tacos, so I always use any leftover chicken in white chicken chili or chicken tortilla soup.
Chicken Tortilla Soup*, By: Missy Perkins Shaffer, February 20, 2019
Ingredients:
1 tsp. olive oil
1 red bell pepper (Poblano works too if you like spicy), diced
1 medium onion, diced
2 jalapeños
1 tsp. garlic
2 tsp. cumin
1 tsp. coriander
Remaining taco meat with juices
2 cups of water
2 cups of chicken broth
1 can black beans, drained and rinsed
1 can diced fire roasted tomatoes
9 tortilla chips, ground in food processor or with a mallet
cilantro and Monterrey Jack shredded cheese - optional for garnish
Directions:
Turn your Foodi to Sauté High. Add oil, onions, jalapeños, bell pepper and garlic. Sauté until onions are translucent. Add remaining ingredients and simmer for 30 minutes.
****
Shrimp – Air Crisp*, Julia Perkins Chisholm, March 25, 2019
Ingredients:
Shrimp – shell and tail on
Directions:
Thaw the shrimp if frozen. Add olive oil and a little salt. Toss gently to coat.
Preheat the Foodi. Select Bake with a temperature of 400°F for 5 minutes. Add the shrimp in a single layer to the Air Crisp basket. Bake at 400°F for 5-7 minutes! Oh, my goodness!!!
****
Shrimp & Grits
Prep Time 10 minutes Cook Time 14 minutes Servings 4
Ingredients:
3 cups water, divided
1 cup grits (or coarse grind cornmeal)
3 teaspoons kosher salt, divided
16 frozen uncooked jumbo shrimp, peeled, deveined, patted dry
Juice of 1 lemon
1 teaspoon olive oil
2 cloves garlic, peeled, minced
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon black pepper
¼ cup butter, cut in 8 pieces
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped, for garnish
2 scallions, thinly sliced, for garnish
Directions:
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: NATURAL 10 MINUTES
Directions:
Pour ½ cup water into the pot.
Place grits, 2 teaspoons salt, and remaining 2 ½ cups water into the Ninja® multi-purpose pan* (or an 8-inch baking pan). Stir to combine.
Place pan onto the reversible rack, making sure rack is in the lower position. Place rack with pan 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 4 minutes. Select START/STOP to begin.
While grits are cooking, place shrimp in a medium bowl and toss them with lemon juice, olive oil, garlic, chili powder, garlic powder, pepper, and remaining salt. Coat thoroughly; set aside.
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 the butter and cheese into the grits until completely melted.
Lay shrimp on top of grits and close crisping lid.
Select BAKE/ROAST, set temperature to 375°F, and set time to 10 minutes. Select START/STOP to begin.
When cooking is complete, garnish with parsley and scallions and serve.
****
Shrimp, Sausage, & Vegetable Boil – Ninja Foodi or Ninja Foodi with SmartLid*, By: JoAnn Arden M Kilmer-Brown, February 19, 2022
(No measurements required just add the amount for your family.
Ingredients:
12-14 oz. package kielbasa or smoked sausage
2 tablespoons oil of choice
V8 juice (you can use tomato juice, or some like beer)
1- 15 oz. can chicken broth
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons Cajun seasoning or Old Bay seasoning (I used old bay this time)
5 cloves garlic
1 tablespoon hot sauce
3 bay leaves
1 tablespoon parsley
potatoes – peeled & cut into quarters, (or baby potatoes with skin on)
onions - cut in half
cabbage – cut up
1 can baby corn cobs, or corn on the cob shucked, cut in half
¼ cup cocktail sauce (optional)
Directions:
Cut the kielbasa or sausage into rounds.
Select Sear/Sauté HI to begin heating. Add the oil. Brown. Remove. Deglaze the pot if needed with the chicken broth. Be sure to get the brown bits from the bottom to prevent getting an ERR message.
Return the meat. Add the V8 juice, onion powder, garlic powder, Cajun seasoning or Old Bay seasoning, garlic, hot sauce, bay leaves, and parsley. Add the cocktail sauce if using. Mix well.
Add the potatoes, onions, cabbage, and corn. Mix well.
Close the lid.
Select Pressure Cook HI with a time of 4 minutes using a Quick Release.
No measurements required just add the amount of each you want to make.
****
Shrimp - Wild Caught with Shell On*, By: Phillip J. Smolinsky, November 15, 2019
Select Air Crisp with a temperature of 400°F degrees for 5 minutes.
They turn out moist and tender.
****
Simple Ninja Foodi Topped Mac-N-Cheese*, By: Andi Schuff, October 26, 2018
Ingredients:
1 pound pasta
4 cups water
1 can evaporated milk (12 oz.)
3 Tbs. butter (cut into three pieces)
2 cups shredded cheese
½ tsp. garlic salt
½ tsp. pepper
1 Tbs. mustard powder
1 Tbs. paprika
1 cup Panko bread crumbs or crushed Ritz crackers
4 more Tbs. butter
Directions:
1. Combine water, pasta, 3 tablespoons butter, and seasoning. Cook on high pressure for 4 minutes.
2. Natural release for 5 minutes. Then, quick release.
3. Turn Foodi to sauté @ medium. Add evaporated milk and cheese. Stir until cheese is melted.
For bread crumbs:
1. Melt 4 tablespoons butter.
2. Combine melted butter and bread crumbs.
3. Evenly distribute bread crumb mixture across top.
4. Cook in Air Crisp for @ 360 for 5 minutes.
5. ENJOY!!!
(The M&C was a little bland! I thought about adding Tastefully Simple Bacon Bacon but did not. I would appreciate any seasoning suggestions. Thanks!)
****
Simple Pulled Pork Sandwiches
Ingredients:
2 ½ 3 pounds uncooked boneless pork shoulder, cut in 1-inch cubes
2 tablespoons barbecue seasoning
1 tablespoon garlic powder
2 teaspoons kosher salt
1 cup apple cider vinegar
1 can (6 ounces) tomato paste
FOR SERVING
Potato rolls
Coleslaw
Directions:
Add pork, spices, and vinegar 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 35 minutes. Select START/STOP to begin.
When pressure cooking is complete, quick release the pressure by turning the pressure release valve to VENT position. Carefully remove lid when unit has finished releasing pressure.
Select SEAR/SAUTÉ and set to MEDIUM-HIGH. Select START/STOP to begin.
Add tomato paste and stir to incorporate. Allow pork to simmer for 10 minutes, or until the liquid has reduced by half, as shown above, stirring occasionally with a wooden spoon or silicone tongs to shred the pork. Serve pulled pork on potato rolls topped with coleslaw.
****
Sloppy Joe’s – Foodi*, (Original Ninja Multi-Cooker Recipe By: Barb Ruiz Rizzio-Meyer, May 5, 2014), Converted to the Foodi, By Aurelia Dougan McCollom, February 12, 2020
(I will be cutting this recipe in half for just the 2 of us. The cooking times stay the same. There will be leftovers!)
Ingredients:
2 Tablespoons butter
2 pounds ground beef
½ large onion, diced
1 large green bell pepper, diced
5 cloves garlic, minced
1½ cup ketchup
1 cup water
2 Tablespoons brown sugar
2 teaspoons chili powder (more to taste)
1 teaspoon dry mustard
½ teaspoon red pepper flakes (more to taste)
Worcestershire sauce, to taste
2 Tablespoons tomato paste (optional)
Tabasco sauce (optional; to taste)
salt to taste
freshly ground black pepper, to taste
Kaiser rolls
butter
cheese slice - optional
Directions:
Select Sear/Sauté High. Add the butter and ground beef and cook until brown. Drain most of the fat and discard.
Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, salt, pepper, and water. Stir to combine. Add tomato paste, Worcestershire, and Tabasco.
Place the Pressure lid on the Foodi.
Select Pressure Cook High 5 minutes using a natural release for 10 minutes, followed by a Quick Release.
Remove lid and stir. If there is too much liquid, return to Sear/Sauté and simmer for a few minutes to evaporate the excess.
Spoon meat mixture over the rolls, topping with a slice of cheese, (optional)
****
Smithfield Applewood Smoked Bacon Pork Loin*, By: Aurelia Dougan McCollom, May 16, 2019
Ingredients:
1 lb. 4oz. Smithfield Applewood Smoked Bacon Pork Tenderloin
canola oil - or oil of choice
Directions:
I followed the oven directions on the package.
I spritzed the low side of the reversible rack with oil. Handles up. Place the loin on the rack. (I have a heat resistant devices internal thermometer. I inserted it into the meat). Place into the Foodi pot. Close the Air Crisp lid.
Select Bake/Roast with a temperature of 375* for 28 minutes. Turn after 14 minutes of cooking time.
It was very tender and very juicy.
*The original bake time was 30-35 minutes.
Smithfield has different flavors, so choose one you prefer and follow the directions on the package, just shorten the oven time.
****
Spaghetti*, By: Jessica Conol, March 28, 2020
Ingredients:
2 lbs. ground beef
1 onion (chopped)
2 or 3 cloves garlic chopped
1 green bell pepper (chopped)
2 zucchini (chopped)
1 can mushrooms
2 jars spaghetti sauce (used 48 oz)
4 cups beef broth (used better than bullion)
1- 6 oz. tomato paste
1- 16 oz. box spaghetti noodles
garlic salt – to taste
garlic powder – to taste
Italian seasoning – to taste
Directions:
1. Select Sear/Sauté. Add the ground beef and brown. Add the chopped onion, garlic, zucchini, peppers and the mushroom. Continue to sauté for a few minutes more. Turned off the Foodi.
2. Add three cups of the beef broth and stir. Add 1 bottle (24 oz.) spaghetti sauce on top , do not stir. Pour half of the remaining broth into the jar and shake to remove the excess sauce. Pour on top. Repeat the process with the remaining jar of sauce. Do not stir.
3. Break the spaghetti noodles in half. Criss-cross in the Foodi pot numerous times. (I did it like 6 times.) Press the noodles into the liquid. Add a little water to make it just above the noodles. Add the tomato paste on top (do not stir.)
4. Add the pressure cooker lid.
Select Pressure Cook High with a time of 3 minutes, using a Natural Release of 3 minutes, followed by a Quick Release. Remove the lid carefully. It will look soupy.
Stir. It will start to thicken up.
Close the Air Crisp lid and let sit for 5 minutes.
Made in the 8 qt. Ninja Foodi Deluxe.
****
Spaghetti*, By: David Marrione, October 18, 2019
Ingredients:
16 oz. package spaghetti
1- 24 oz. jar your favorite spaghetti sauce (I used “Sal & Judy’s Marinara Sauce”)
12 oz. smoked sausage – cut in rounds
2 Tbs. bacon fat
½ onion, chopped
2 cloves garlic- minced
1- 15 oz. can fire roasted diced tomatoes (plain or with garlic)
1- 6 oz. can tomato paste
2½-3 cups chicken broth or water
Directions:
Select Sear/Sauté High. Sauté the sausage, onion & garlic in the bacon fat. Pour in 2 cups of the chicken broth. Add the spaghetti sauce, using the remainder of the chicken broth to “clean out” the jar. Stir well. Break the spaghetti in half. Add it in a “cross-cross fashion” over the chicken broth. Add the fire roasted tomatoes on top of the spaghetti, followed by the tomato paste. Do Not Stir the tomatoes or the paste. Just leave it on the top.
Place the Pressure Cooker lid on the Foodi.
Select Pressure Cook High with a time of 3 minutes, followed by a 3 minute Natural Release, followed by a Quick Release. (This will result in your spaghetti being al dente (tiny bit firm). If you would like your spaghetti a little softer, I would then suggest Pressure Cooking for 4 minutes, followed by a 3 minute Quick Release. (Experiment to see what your personal preference may be).
****
Spicy Chicken Breast Sandwich*, – Ninja Foodi Grill, Foodi, Oven, or Ninja Air Fryer, By: Aurelia Dougan McCollom, January 12, 2020
I took my flour coating recipe for my Buttermilk Fried Chicken and spiced it up a bit.
I’ve been trying for weeks to make a breading hot enough for Bob and I think I finally got it right!
I went to the spice rack and took out everything with heat and just started adding.
If you like a spicy chicken sandwich, I think you’ll like this.
I had some Chick-fil-A sauce and Bob preferred that to the sauce I made. He did have 2 sandwiches to test out both.
If you don’t have the Chick-fil-A sauce, Wal-Mart sells a Good Value brand of a chicken dipping sauce that is pretty close to the same in flavor. I have bottles on hand in the pantry. Good Value also makes a dipping sauce for the waffle fries that is really good.
If you shop Sam’s Club, try the Member's Mark Southern Style Waffle Fries. Another close second to Chick-fil-A. waffle fries.
I was in Aldi’s this morning for hamburger buns. I found 4 Brioche Buns and bought them to try. They really made this sandwich. If you have an Aldi store near you, I highly recommend them.
Ingredients:
Brioche buns
dill pickles
pepper jack cheese slices – optional
ALL Hot Seasonings are for our tastes. Adjust to your desired heat preference
*Chicken Marinade
3 chicken breasts – cut in half at the center, then sliced horizontally down the middle – pound down just a little if extremely thick
½ cup dill pickle juice
*Flour Mixture
2 cups flour
¼ cup Slap Yo Mama Cajun Seasoning
1 Tbs. onion powder
1 Tbs. garlic powder
1 tsp. ground cayenne red pepper
1 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
2 eggs
2 tsps. Texas Pete’s Red Hot Sauce – (basically just sprinkle some in)
*Breadcrumb & Panko Mixture
1 cup breadcrumbs
½ cup panko
Directions:
Dredge each breast in flour, then egg, and then breadcrumb mixture.
When all are covered, spritz the top of the chicken with avocado, or canola oil. Turn over and spritz the opposite side. Place in the freezer for 15 minutes or refrigerator for 30 minutes.
Place the Air Crisp pan in the Ninja Foodi Grill, Oven or Air Fry basket.
Select Air Crisp with a temperature of 390°F and begin preheating while preparing the chicken.
When prompted, spritz the heated pan with oil. Add the chicken.
Close the lid to begin cooking.
The Air Crisp time will default to 20 minutes; you will not need this amount of time. Check after cooking for 10-12 minutes for crispness. Turn after your desired browning. Continue cooking for another 2 minutes. Temp probe for a temperature of 165°F. (These temped at 180°F but were still moist.) The chicken crisped for about 14 minutes total.
Add the cheese and close. It should melt while you are dressing your bun; if not just Air Crisp for a minute.
Dress the bun with your sauce of choice and pickles. If you wish you can toast the bun.
I hope you try this and enjoy it as much as Bob and I did.
****
Spicy Fried Chicken – Foodi XL Grill & Dual Air Fryer*, By: Aurelia Dougan McCollom, November 14, 2021
Any Ninja Foodi appliance can be used
Ingredients:
3 thighs – skin on
3 legs -skin on
2 eggs
Cholula - Shake to your hearts content!
Tony's Creole Seasoning or Slap Ya Mama – Slap Ya Mama was used in this recipe
avocado oil
Dredging mixture:
¾ cup flour
¾ cup potato starch or cornstarch – potato starch was used in this recipe
¼ teaspoon granulated garlic
½ teaspoon salt
1 teaspoon ground black pepper
1 Tbs. Slap Ya Mama, or to taste
1 tsp paprika
Directions:
Put the chicken in a bowl. Spritz chicken with Avocado oil. Add the seasoning and mix well. Add the chicken to a Ziploc bag. Seal and refrigerate for 4 hours.
Whisk 2 eggs. Add Cholula. Whisk to incorporate. Pour over the chicken. Coat well. Shake off the excess egg wash.
Add the dredge mix to a bowl or Ziploc bag. Add the chicken. Shake to coat well.
Remove chicken when coated to a sheet pan. Spritz both sides with avocado oil spray until you don't see any of the flour mix.
Air Crisp with a temperature of 390° for 24-26 minutes, depending how big the pieces are, turning after 12 minutes. (I didn’t turn until the 15 minute mark.) Cook to an internal temperature of 165° or higher. Cooking time was just @20 minutes.
My chicken temped out @182°. It was very crispy and exceptionally moist.
****
Split Pea & Ham Soup*, By: Alex Simpson, April 22, 2020
Ingredients:
ham & bacon pieces, amount determined by you
3 little potatoes, diced
2 carrots, diced
3 stalks celery, diced
2 turnip, diced
1 rutabaga, diced
1 onion, diced
2 bay leaves
cracked, pepper to taste
2 tsp vegetable stock powder
5 cloves garlic, crushed
1 Tbs. fresh parsley
1½ cups green split peas - unsoaked
1 Tbs. butter
dash olive oil
8 cups boiling water – for the pot
Directions:
Select Sear/Sauté High on the Ninja Foodi to begin preheating.
Add the oil and butter. When heated, add the diced vegetables. When soft, add the bay leaves. Season with cracked pepper.
Add the unsoaked split peas and stir. Add the vegetable stock powder and water. Stir to incorporate.
Attach the presssure Cooker lid, being sure the pressure valve is set to Seal.
Select Pressure Cook High for 15 minutes using a Natural Release of 10 minutes, followed by a Quick Release.
Remove the lid carefully.
Add the ham and bacon. Stir to incorporate.
Remove the bay leaves.
Reseason with cracked pepper afte tasting if necessary.
Add the chopped parsley.
A real winner dinner! Enjoy!
****
St Louis Ribs - Ninja Foodi with Smartlid OL601*, By: Brandi Tatarchuk, February 27, 2022
Ingredients:
1 slab ribs
season to taste
1½ cups water – for pot
Directions:
Remove membrane from the ribs. Season.
Add the water to the pot. Place your ribs meaty side towards the pot and wrap around.
Select Pressure Cook HI with a time of 17 minutes using a Natural Release of 6 minutes. Make sure the valve is set to close.
When done, remove ribs and liquid from the pot. Inset the rack to the low position. Select Air Fry with a temperature of 400°F and a time of 15 minutes.
****
Steak - Foodi Air Fryer*, By: Chan Taylor, January 18, 2019
Ingredients:
1-2 steaks, 1-inch thickness – your choice of cut
4 tsp. lite soy sauce (1 tsp. on each side)
pepper – to taste
granulated garlic – to taste
Directions:
Oil rack and place on the high rack position. Place in the Foodi. Preheat rack for 5 minutes @ 390 degrees.
While preheating, rub the steaks with lite soy sauce. Generously pepper and sprinkle granulated garlic on both sides. When preheated, place the steaks on the heated rack. Cook until desired doneness.* (Turning is not necessary).
* My steaks were cooked for 14 minutes. They had an internal temperature 145°F.
****
Steak Fries – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, February 11, 2020
Ingredients:
2 russet potatoes, cut in half lengthwise and cut twice again
Mrs Dash, to taste
avocado oil – to spritz
Goya seasonings, to taste
Directions:
After slicing the potatoes, place in a bowl of ice water to remove excess starches for 20 minutes. Remove to a sheet pan lined with a towel or paper towels to pat dry. Place in a bowl or zip bag. Spritz with the oil. Add seasonings as desired and toss to coat.
Select Air Crisp with a temperature of 390°F. (Preheating is optional.) Add the potatoes and air crisp for 5 minutes. Flip and continue for an additional 5 minutes or to your desired crispness.
Depending on the thickness of your potatoes it may take a little more or a little less time. This batch took exactly 10 minutes. (Most likely because the Air Crisp basket was already hot from roasting the game hens.)
****
Steak Kabobs Without the Sticks*, By: Vicki Otto Wittstruck, July 1, 2019
Ingredients:
1-2 lbs. steak – cut in chunks
1 jar chili sauce
red pepper flakes – to taste
*vegetables of choice – vegetables used in this recipe:
1- 2 red pepper – or peppers of choice, cut into chunks
1 zucchini, cut into chunks
1 onion, cut into chunks
salt and pepper – to taste
Directions:
Cut up the steak and put it in a jar of chili sauce. Add the red pepper flakes and mix well. Refrigerate overnight.
Just before cooking, toss the cut-up vegetables of choice with olive oil, red pepper flakes, black pepper and salt.
Add the meat mixture with sauce and vegetables to the Air Crisp basket.
Select Air Crisp with a temperature of 350°F for 15 minutes, stirring every 5 minutes.
Select Broil for 2 minutes for medium rare, or longer for your desired doneness. So yummy!
****
Steak, Mashed Potatoes & Asparagus
Prep Time 10 minutes Cook Time 9-13 minutes Servings 2-4
Ingredients:
5 Russet potatoes, peeled, cut in ½ inch pieces
½ cup water
¼ cup butter, divided
½ cup heavy cream
1 cup shredded cheddar cheese
1 tablespoon plus 2 teaspoons kosher salt, divided
3 teaspoons ground black pepper, divided
2 frozen New York strip steaks (12 ounces each, 1 ½ inches thick)
1 bunch asparagus, trimmed
1 tablespoon olive oil
APPROX. PRESSURE BUILD: 9 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place potatoes and water into the pot.
Place the reversible rack in the pot over potatoes, making sure rack is in the higher position. Season steaks with 1 tablespoon salt and 1 teaspoon pepper, then place them on the rack.
Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 1 minute. Select START/STOP to begin.
While the unit is pressure cooking, toss the asparagus with olive oil, 1 teaspoon salt, and 1 teaspoon black pepper.
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 steaks from pot and pat steaks dry. Mash potatoes with ¼ cup butter, cream, cheese, 1 teaspoon salt, and 1 teaspoon pepper, using a mashing utensil that won’t scratch the nonstick surface of the pot.
Return rack with steaks to pot over mashed potatoes. Place asparagus on rack next to steaks. Close crisping lid. Select BROIL and set time to 8 minutes for medium steak or 12 minutes for well-done. Select START/STOP to begin.
When cooking is complete, remove steaks from rack and allow to rest for 5 minutes before serving with mashed potatoes and asparagus.
A tip from the Ninja® Kitchen Team
WANT TO USE FRESH STEAKS INSTEAD OF FROZEN?
Don’t pressure cook them—just add them to the rack over the mashed potatoes as instructed in step 7. Broil the fresh steaks until internal temperature is at least 130°F. Flip them over halfway through broiling.
****
Steamed Broccoli & Carrots*, By: Randall McGouirk, February 18, 2020
Ingredients:
2 Heads of Broccoli
2 Large carrots
¼ cup water
Directions:
Slice the broccoli heads in half and slice up carrots. Pour ¼ cup water into the Ninja Foodi.
Place the Air Crisp Basket into the Ninja Foodi. Add the carrots and broccoli to the basket.
Add the pressure cooker lid and seal. Turn the pressure release valve to vent.
Select Steam with a time of 8 minutes.
Serve.
****
Sticky Ribs*, By: Aurelia Dougan McCollom, August 17, 2019
Tonight I made the Sticky Ribs from the Foodi Recipe Book. Excellent!
**Bob doesn’t like ribs! YAY! More For me! He had cheeseburgers!
I followed the directions except, I used my rub & 1 cup Apple Cider Vinegar in place of the beer and increased pressure cooking time by 1 minute.
I had just over a 5 lb. package of Spare Ribs. I cut them into 4ths. I only cooked 2 sections at a time, which was just over 2 lbs. per cooking.
They were seasoned overnight with my KC Rub.
Ingredients:
1- 5 lb. package spare ribs – divided into 4 sections (2-2 ½ pounds, per set), (4 ribs per section)
1 cup apple cider vinegar
1 cup Masterpiece barbecue sauce – or sauce of choice
Kansas City Rib Rub – recipe attached
Directions:
Apply rib rub as directed below and let sit overnight or at least 4 hours.
Add the apple cider vinegar to the Foodi pot. Place the Air Crisp basket in the pot. Stand the ribs, meaty side facing the basket side.
Add the pressure cooking lid.
Select Pressure Cook HI with a time of 20 minutes using a Quick Release. Carefully remove pressure lid when unit has finished releasing pressure.
Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 15 minutes.
After 10 minutes, open lid and liberally brush ribs with barbecue sauce. Close lid to resume cooking for 5 more minutes.
When internal temperature reaches 185°F, cooking is complete and ribs are ready to serve.
After they cooled, I Food Savered the remaining for future meals.
Kansas City Rib Rub, Aurelia Dougan McCollom, December 10, 2017
½ cup brown sugar
¼ cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
1. Combine all ingredients together and transfer to an airtight container. This rub may be stored up to six months in a cool, dark place.
2. Apply rub evenly over ribs. The rack of ribs should be dry to the touch, so pat it dry with paper towels before sprinkling with the rub mixture. The general rule with rubs is what sticks to the meat is the perfect amount.
Let ribs sit overnight or at least 4 hours.
****
Sticky St. Louis Ribs*, By: Audrey Peters, April 17, 2019
Ingredients:
1 rack uncooked St. Louis ribs (3-3 ½ pounds), cut in thirds (4 ribs per section)
½ cup apple juice
1 cup barbecue sauce
Rib Rub:
½ cup brown sugar
1 tsp. salt
1 tsp. pepper
1 Tbs. paprika
1 Tbs. garlic powder
2 drops liquid smoke
Directions:
Mix rub ingredients in a bowl. Rub into ribs being sure to cover all.
Pour apple juice into pot. Place ribs into 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 19 minutes. Select START/STOP to begin.
When pressure cooking is complete, quick release pressure by turning the pressure release valve to the VENT position. Carefully remove pressure lid when unit has finished releasing pressure.
Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 15 minutes. Select START/STOP to begin.
After 10 minutes, open lid and liberally brush ribs with barbecue sauce. Close lid to resume cooking for 5 more minutes.
When internal temperature reaches 185°F, cooking is complete and ribs are ready to serve.
****
Sticky St. Louis Ribs
Prep Time 10 minutes Cook Time 41 minutes Servings 4
Ingredients:
1/4 cup barbecue spice rub
2 tablespoons kosher salt
2 tablespoons brown sugar
1 rack uncooked St. Louis ribs (3-3 ½ pounds), cut in thirds (4 ribs per section)
½ cup beer
1 cup barbecue sauce
Approx pressure build: 6 minutes
Pressure cook: 19 minutes
Pressure release: 1 minute
Air crisp: 15 minutes
Directions:
In a small bowl, stir together barbecue spice rub, salt, and brown sugar. Season ribs evenly with spice mix.
Pour beer into pot. Place ribs into 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 19 minutes. Select START/STOP to begin.
When pressure cooking is complete, quick release pressure by turning the pressure release valve to the VENT position. Carefully remove pressure lid when unit has finished releasing pressure.
Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 15 minutes. Select START/STOP to begin.
After 10 minutes, open lid and liberally brush ribs with barbecue sauce. Close lid to resume cooking for 5 more minutes.
When internal temperature reaches 185°F, cooking is complete and ribs are ready to serve.
tip from the Ninja® Kitchen Team
The Ninja® roasting rack insert makes it easy to hold up the ribs while cooking. It is available for purchase on ninjaaccessories.com.
****
Stone Ground Grits*, By: Chan Taylor, January 26, 2019
Ingredients:
1 cup stone ground yellow grits
4 cups water
½ cup milk or heavy cream
1-2 tsp salt (taste water it should taste slightly salty)
Directions:
Add 1 cup water to the Foodi pot. Add the rack in lower position. Add your ingredients to a 2-quart oven-proof bowl. Select Pressure Cook setting of HI for 50 minutes. Natural release 10 minutes.
****
Strawberry Preserves*, By: Randall McGouirk, April 5, 2020
Ingredients:
2 lbs. strawberries – cut up
1 pint blueberries
5 cups sugar
Directions:
To the Foodi pot, add the cut up the strawberries, blueberries and sugar. Mix well. Let sit for 30 minutes to an hour to macerate. Once done, you can begin cooking.
Select Sear/Sauté Medium High. Cook for 35 plus minutes.
Place a small plate into the freezer to get very cold.
To test to see if the jam is done, remove the plate and place a spoonful of jam on the plate. Turn the plate to the side. If the jam stays in place, it is then ready.
****
Stuffed Peppers
Prep Time 10 minutes Cook Time 30 minutes Servings 6
Ingredients:
1 tablespoon garlic powder
1 teaspoon black pepper
1 tablespoon ground cinnamon
½ teaspoon ground cloves
1 ½ tablespoons kosher salt, divided
3 tablespoons paprika
1 1/2 teaspoons ground cumin
1 pound uncooked ground beef
1 small onion, peeled, finely chopped
1 cup brown rice
1 cup chicken stock
¼ cup dry white wine
4 large bell peppers, seeds and stems removed, tops chopped
1 cup whole cashews, chopped
½ cup fresh parsley, chopped
APPROX. PRESSURE BUILD: 8 MINUTES
PRESSURE RELEASE: NATURAL 10 MINUTES
Directions:
In a small mixing bowl, stir together the garlic powder, black pepper, cinnamon, cloves, 1 ½ teaspoons salt, paprika, and cumin; set aside.
Add beef, onion, rice, stock, wine, and 2 tablespoons spice mix to the pot, breaking apart meat. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 15 minutes. Select START/STOP to begin.
When pressure cooking is complete, naturally release the pressure for 10 minutes, then quick release any remaining pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Stir meat mixture, then add chopped pepper tops, cashews, fresh parsley, and remaining salt. Using a rubber or wooden spoon, stuff mixture into the 4 bell peppers.
Place stuffed peppers in the pot. Close crisping lid. Select BAKE/ROAST, set temperature to 360°F, and set time to 15 minutes. Select START/STOP to begin.
When cooking is complete, serve immediately.
A tip from the Ninja® Kitchen Team
Save remaining spice blend and use it for roasting vegetables or seasoning fish.
****
Stuffed Shells*, By: Michael Bielick, April 14, 2019
Ingredients:
1 lb. ground Italian sausage
24 oz. jar spaghetti sauce
¼ jar water, (rinse out the jar) – for the pot
1 cup ricotta cheese
¼ cup Parmesan cheese
½ cup mozzarella cheese
1 box Jumbo pasta shells
Directions:
Brown Italian sausage and drain excess grease. Add ½ of the sauce and mix with the sausage.
In a separate bowl, mix together the cheeses. Stuff the un-cooked shells with the cheese mixture. Add to the pot. Carefully cover with the rest of the sauce and ¼ jar of water.
Select Pressure Cook HI for 8 minutes, using Quick Release.
If desired, carefully cover the shells with non-stick foil. Add a couple slices of frozen garlic bread to the top.
Select Broil. Set the time for 8 minutes. Turn after 4 minutes, or until desired browning. Removed bread and foil. Sprinkle mozzarella cheese on top of the shells. Select Broil. Cook until desired browning.
****
Summer Garden Pasta*, By: Randall McGouirk, June 29, 2020
Ingredients:
½ bulb garlic, chopped
10-15 fresh basil leaves, whole
2 tomatoes, chopped
1 red bell pepper, sliced
1 large onion, sliced
1 lb. thin spaghetti or Angel Hair Pasta
1 cup Parmesan cheese
2 cups pasta water, reserved
2 tablespoons olive oil
Directions:
Fill Ninja Foodi with water to cook pasta.
Select Sear/Sauté to begin heating the water. Cook pasta in Foodi until done. Drain pasta while reserving 2 cups of pasta water. Add the olive oil to the pot. Select Sear/Sauté High. Add the onion, pepper and garlic. Cook until onions are translucent.
Return the cooked pasta to the Foodi and stir.
Select Sear/Sauté Low. Add the reserved pasta water and the parmesan cheese. Stir. Once combined add tomatoes and basil. Stir until basil is wilted. Serve with fresh basil garnish
****
Sweet & Spicy Chicken Drumsticks*, By: Audrey Peters, August 8, 2019
Ingredients:
1 16 oz. box (4) frozen Sandra’s Sweet & Spicy Chicken Drumsticks
Directions:
Add 1 cup of water to the Foodi pot.
Add the Air Crisp basket. Place the drumsticks in the basket.
Select Pressure Cook High for 10 minutes with a Natural Release. When done, spray lightly with olive oil.
Select Air Crisp with a temperature of 390°F for 5 minutes, or until slightly browned. Flip and spray lightly with olive oil. Air Crisp for 4 minutes more. They were perfect! They didn't dry out, they weren't too moist, we loved them! They are spicy! Taste before you add any more spice to them.
****
Sweet Chili Korean BBQ Chicken*, By: Geneva Campbell, April 7, 2019
Ingredients:
frozen boneless chicken thighs – Tyson brand was used in this recipe
Sweet Chili Korean BBQ sauce
Jasmine rice & corn - optional
Directions:
Select Pressure Cook HI and cook for 20 minutes with a Natural Release of 10 minutes, then do a Quick Release.
Drain broth. Shred the chicken and add the bbq sauce.
Select Sauté, Medium for 5 minutes.
Serve with Jasmine rice and a side of corn.
****
Sweet ‘n Sour Red Cabbage, By: David Marrione, October 22, 2019
Ingredients:
1 medium head of red cabbage
4 slices of bacon. diced
1 onion, sliced
¼ cup brown sugar
½ cup water
¼ cup apple cider vinegar
1 teaspoon salt
1/8 teaspoon black pepper
Directions:
1) Shred cabbage. Discard core. Set aside.
2) Select Sear/Sauté on the Foodi.
3) Cook the bacon and onion together in the Foodi pot, until bacon is crispy, and onion is translucent.
4) Add cabbage, brown sugar, water, vinegar, and seasonings to pot with bacon drippings & onion.
5) Place pressure cooker lid on unit. Turn the knob to seal.
6) Select Pressure Cook High with a time of 10 minutes*, followed by a Quick Release.
7.) Add an additional tablespoon of vinegar if desired. Garnish with additional fried bacon.
*NOTE: If you like your cabbage a bit firm, I would suggest cooking it under pressure for 5-7 minutes before doing a quick release. Cooking cabbage under pressure for 10 minutes, as the recipe suggests, will result in your cabbage being a bit on the “limp” or “wilted” side. Experiment for your desired preference of doneness.
****
Sweet Potatoes – Different Directions, April 23, 2019
Chan Taylor - Add ½ cup of water to the pot. Select Pressure Cook HI for 5 minutes using a Quick Release. Next, select Bake with a temperature of 390°F for 20-30 minutes, or until fork tender.
Randall McGouirk - Wash potatoes and stab with fork all over. Add the potatoes to the Air Crisp basket.
Select Air Crisp at 400°F for 40 Minutes. Once potatoes are done, remove from the pot and wrap in towel. The steam from the potato will make it extra soft.
Kelly Crenshaw – Add ½ cup water to the pot. Select Pressure Cook HI for 5-10 minutes with a Quick Release.
Darlene Coffman-Bell – For 2 - 1 lb. each sweet potatoes - Add ½ cup water to the pot. Select Pressure Cook HI for 20-25 minutes with a Quick Release.
Cora Marie Scott – For 6 sweet potatoes – Add ½ cup water to the pot. Select Pressure Cook HI for 20 minutes with a Quick Release.
I like mine a little firmer after so that I can peel, slice ¼th thick, layer, cover with marshmallows and crushed pecans. Heat to melt marshmallows.
****
Taco Bell Pizza for Home*, By: Aurelia Dougan McCollom, May 7, 2019
Ingredients:
2- 6-inch tortillas (flour or corn) – per pizza
ground beef seasoned taco meat – (shredded seasoned pork for tacos was used in this recipe)
1 tomato, diced
1 onion, diced
1/3 cup refried beans
¼ cup enchilada sauce
Mexi-blend cheese
cilantro, chopped (optional)
olive oil or oil of choice – spritz for shells
Directions:
Spritz the shells lightly with oil and rub on both sides. I used my dehydrating racks to crisp the shells. Place a shell on the 2nd to top rack with a rack directly on top to keep it from flying around and flat. Select Air Crisp with a temperature of 400°F for 4 minutes. Flip when beginning to get crisp and crisp for another 3 minutes longer. If you don’t have the racks, use the rack in the low position, handles up.
Warm the refried beans in the microwave for easy spreading. Spread desired amount across the top of a tortilla, then top with the desired amount of meat mixture of your choice. Top with the other tortilla.
Spread the desired amount of enchilada sauce to cover the top of the tortilla. Add the desired amounts of onions, tomatoes, cilantro (optional) and cheese.
Add the pizza to the 2nd from the top on the dehydrating rack or if using the reversible rack, use the low position with the handles up.
Select Air Crisp 400°F for 5-8 minutes, or until cheese is melted. Serve and enjoy!
****
Taco Bowls – Ninja Foodi Grill*, By: Margi Aaron Sandman, August 26, 2020
Perfect meal for a warm summer night.
Ingredients:
flour tortillas
PAM
lettuce, tomato, avocado, tuna, hard-boiled egg, etc. to make a Cobb salad
Directions:
Select 375°F on your Ninja Foodi Grill to begin preheating.
Spritz a ramekin or similar size oven safe bowl. Place the tortilla inside to shape. When ready, place in the Air Crisp basket for 4 minutes.
****
Taco Salad Bowls – Ninja Foodi*, By: Aurelia DouganMcCollom, May 13, 2021
The NinjaFoodi 8 qt. was used in this recipe. You can also use the 6 qt.
Ingredients:
burrito size flour tortillas
canola oil or oil of choice – to be lightly brushed on the top and sides on the outside of the shell with a silicone brush
1 lb. ground beef
taco seasonings – to taste
chopped tomatoes
chopped onions
Mexi-blend cheese, shredded
sour cream
salsa or picante sauce
Dole Southwest Premium Blend Salad package
7” bundt pan
red sling
9” bands (I used the Grifiti Band Joes Cross Style 4, 6, 9, 12 Inch) from Amazon
Directions:
Using your bundt pan, drape a shell over to form a bowl. Secure with a 9” band to hold in place. Spritz a little oil on top of the shell. Using your brush, brush the top and sides lightly. Place the pan on the red sling. Lower it into the Ninja Foodi pot.
Select Air Crisp with a temperature of 370°F with a time of 20 minutes. You will not need that amount of time. Crisp until you reach your desired browning. You can adjust your heat temperature up or down, but if you do go up, watch carefully for burning. Mine were crisp in about 8 minutes.
Carefully remove the sling and the bands. Continue until all are made.
Add the ground beef to the Ninja Foodi pot.
Select Stove Top High to begin browning. When browned, remove any excess grease. Add seasonings, to taste.
Mix the salad in a large bowl with the ingredients from the package.
Place the shells on individual dinner plates. Add some salad, meat and top with more salad. I garnished with tomatoes, onions, cheese, salsa, and sour cream. Feel free to use any garnish as desired.
FYI: I tried using the rack in the low position with the bundt pan, but found that the air circulation would raise the shell to close to the fan. I burned the 1st one. Using the sling gave it more room and the shells just had a nice browning on top and sides.
****
Taco Soup – Ninja Foodi OneLid or any Ninja Pressure Cooker*, By: Aurelia Dougan McCollom, January 6, 2022
Ingredients:
1 onion, diced
1 pound ground beef
9 ounces chorizo pork
4-6 cups beef stock
1- 10 oz. can RoTel
2- 14.5 ounces fire roasted tomatoes
30 ounces black beans canned, drained
15 oz. kidney beans
2 cups frozen corn frozen or 1 can, drained
1 oz. taco seasoning
Garnishes: shredded cheese, cilantro leaves, tortilla strips, sliced jalapenos, sour cream
Directions:
Add onion to inner pot along with ground beef and chorizo. Turn the Ninja Foodi to High using Sear/Sauté. Brown. Add the seasoning and stir.
Deglaze the pot with beef stock. Make sure there isn’t anything stuck to the bottom. You will possibly get an error message if there is. Add the tomatoes, kidney beans, black beans, RoTel, and corn.
Add the pressure lid. Make sure the valve is set to seal. Select Pressure Cook High with a time of 5 minutes, using a Natural Release of 10 minutes, then a Quick Release. Let the Pressure Cooker go to keep Warm.
Ladle soup into bowls and top with your choice of toppings. Serve & Enjoy!
****
Tamales*, By: Thomas H Allee, November 8, 2019
Ingredients:
frozen uncooked tamales
1 cup water – for pot
Directions:
Add 1 cup of water to the Foodi pot.
Place your desired amount of tamales in the Air Crisp Basket.
Select Pressure Cook High with a time of 30 minutes using a Quick Release.
Remove carefully and enjoy!
****
Tempura Shrimp - Frozen SeaPak*, Andi Schuff, October 24, 2018
Frozen SeaPak brand Tempura Shrimp.
Original directions call for 18-20 minutes (+ pre-heat) @ 400.
I cooked them in the Ninja Foodi on Bake/Roast for 10 minutes (no pre-heat) @ 375. (It is turning out to be 25 degrees less for about half the time of what the directions say for frozen snacks.)
****
Teriyaki Chicken, Broccoli & Rice
Prep Time 10 minutes Cook Time 32 minutes Servings 2
Ingredients:
1 cup long-grain white rice rinsed
1 cup chicken stock
½ cup frozen mixed vegetables
2 teaspoons kosher salt, divided
2 teaspoons ground black pepper, divided
1 tablespoon Adobo seasoning
2 uncooked fresh boneless skinless chicken breasts (8 ounces each)
1 head broccoli, cut in 2-inch florets
1 tablespoon extra virgin olive oil
¼ cup teriyaki sauce
Approx. pressure build: 8 minutes
Pressure cook: 2 minutes
Pressure release: 10 minutes
Broil: 12 minutes
Directions:
Place rice, chicken stock, frozen vegetables, 1 teaspoon salt, 1 teaspoon pepper, and Adobo seasoning into the pot stir to combine.
Place 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 (HI). Set time to 2 minutes. Select START/STOP to begin.
While chicken and rice are cooking, toss broccoli in a bowl with the olive oil and remaining salt and pepper.
When pressure cooking is complete, allow pressure to natural 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.
Brush tops of chicken breasts liberally with teriyaki sauce. Add broccoli to rack around chicken.
Close crisping lid. Select BROIL and set time to 12 minutes. Select START/STOP to begin.
Cooking is complete when internal temperature of chicken reaches 165°F. Serve chicken with rice and broccoli.
****
Teriyaki-Marinated Chicken Thighs - Foodi Grill*, By: David Marrione, October 18, 2019
Ingredients:
No measurements are given for this recipe. Add ingredients to taste.
(pre) minced ginger, sesame oil, cracked peppercorns, cumin, sea
salt, lemon, pepper, & Caribbean Jerk seasoning
Teriyaki sauce
chicken thighs – bone-in, skin-on
Directions:
Mix seasonings and teriyaki sauce together. Add the chicken thighs. Marinate for at least 2 hours or longer.
Preheat the Grill on High heat. When preheated, add the chicken thighs to the grill. The grill time is usually between 23-26 minutes depending on the size of the thighs. Baste the thighs after 10 minutes and turn. Baste. Check the internal temperature after 6 minutes of cooking or sooner, if desired. Turn back so skin is up. In order to achieve a good caramelization, increase the heat to MAX the last couple of minutes. Internal temperature needs to reach 165°F. When done, let rest 5-7 minutes.
End Result: The sweetness of the teriyaki will definitely please your taste buds, while there is a slight spice of heat on the back end from the jerk seasoning. The two flavors blend extremely well together to give you a very satisfying meal! Your taste buds will be literally screaming for more!
Sides: Steamed a veggie medley of broccoli/cauliflower/carrots seasoned with sesame oil/salt/pepper, and a bit of garlic. Also made some brown rice (not pictured) in the Ninja Foodi.
Overall, a very satisfying & tasty meal!
A DIY Teriyaki Sauce, is provided for you to try.
Teriyaki Sauce, By: Diane Wimmer, October 18, 2019 – also cross-posted in DIY
Ingredients:
4 tablespoons (60ml) Japanese soy sauce
4 tablespoons (60ml) mirin (Japanese Sweet Cooking Rice Wine)
4 tablespoons (60ml) Japanese cooking sake
¼ teaspoon (1.25ml) sesame oil
2 tablespoons (28g) white sugar
Directions:
Mix all ingredients. Use as desired. Feel free to increase amounts if needed for your recipe.
****
Tex-Mex Meatloaf
Prep Time 15 minutes Cook Time 30 minutes Servings 6-8
Ingredients:
1 pound uncooked ground beef
1 egg
1 bell pepper, diced
½ jalapeño pepper, seeds removed, minced
1 small onion, peeled, diced
3 corn tortillas, roughly chopped
1 tablespoon garlic powder
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon cayenne pepper
2 teaspoons kosher salt
¼ cup fresh cilantro leaves
¼ barbecue sauce, divided
1 cup water
1 cup corn chips, crushed
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Stir together beef, egg, bell pepper, jalapeño pepper, onion, tortillas, spices, cilantro, and tablespoons barbecue sauce in a large mixing bowl.
Place meat mixture in the Ninja® loaf pan* (or an 8 ½ inch loaf pan) and cover tightly with aluminum foil.
Pour water into pot. Place the loaf pan on the reversible rack, making sure rack is in the lower position. Place rack with pan in pot. Assemble the 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.
Carefully remove foil from loaf pan and close crisping lid. Select BAKE/ROAST, set temperature to 360°F, and set time to 15 minutes. Select START/STOP to begin.
While the meatloaf is cooking, stir together the crushed corn chips and 2 tablespoons barbecue sauce in a bowl.
After 7 minutes, open lid and top meatloaf with the corn chip mixture. Close lid to resume cooking.
When cooking is complete, remove meatloaf from pot and allow to cool for 10 minutes before serving.
****
Texas Toast*, By: Aurelia Dougan McCollom, April 23, 2019
Ingredients:
3-4 Frozen Garlic Texas Toast
Directions:
Place the rack in the high position. Place the toast on the rack. Select Air Crisp with a temperature of 350°F for 6 minutes. Turn over and cook for 4 minutes or until desired crispness.
****
Tomato Basil Soup*, By: Chan Taylor, January 15, 2019
Ingredients:
1- 28 oz. can crushed tomato
1- 28 oz. can whole tomato broken (I use scissors)
3 cups tomato juice
½ cup heavy cream
1 onion, diced
6 cloves garlic, minced
⅛ tsp sugar
½ tsp basil
1½ tsp salt
½ tsp pepper
Directions:
Add the onion and garlic to your Foodi pot. Press Sear/Sauté. When sautéed, add the remaining ingredients. Select Pressure. Pressure cook for 6 minutes. When done, use a Quick Release. Select Slow Cook. Slow Cook Low until ready to serve.
****
Totino's Pizza – Foodi Grill*, By: Aurelia Dougan McCollom, December 20, 2019
Ingredients:
1 Totino’s Party Pizza
Directions:
Using the Foodi Grill with only the ceramic inner pot: Preheat on the Bake setting using a temperature of 450°F. Baking took 8 minutes. Check after 7 minutes to determine your degree of crispness.
Using the Foodi Grill Grate: Preheat the Grill Grate on the Grill setting using a temperature of 450°F. The cook time took 6½ minutes. Check after 5 minutes to determine your degree of crispness. It came out crisper than just using the ceramic inner pot on the Bake setting.
****
Tri Tip – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Ingredients:
3-5 lb. Tri Tip
Salt & pepper – to taste
Old Bay Seasoning
Directions:
Remove the fat cap if it has one. Set aside.
Take the salt, pepper and Old Bay and mix in a bowl making sure you have enough dry rub for the brisket for both sides. You can use more salt, pepper and Old Bay for your tastes after the rub, depending on your tastes.
Place the Grill plate inside the Ninja Foodi Grill.
Select the Grill setting of Medium, 450°F. to begin preheating. The cook time will be 20 minutes.
Lay the meat on the preheated Grill plate, making sure the meat is not touching the sides of the ceramic pan. Cook for 10 minutes, checking the internal temperature. The ends will cook faster than the center. The center temperature should be near 100-105°F. Turn over the meat.
Cook for 5 minutes, and check for the internal temperature of 120-125°F at the thickest part.
Cook for another 5 minutes, checking for an internal temperature of 130-140°F at the thickest part. Once the meat has reached 130-140°F it is done. Take the meat out of the Grill and let rest. Cover with aluminum foil. The carry over cooking time will bring the met up to medium rare with the ends being medium.
After it has rested, cut diagonal against the grain.
Enjoy.
****
Tuna Sandwich – Air Crisp*, By: Aurelia Dougan McCollom, April 14, 2019
Ingredients:
2 slices of bread – your choice
tuna salad
butter
cheese slice
Directions:
Place the air crisp basket in the pot. Select Air Crisp with a temperature of 400°F for 5 minutes to preheat.
Prepare your sandwich. Butter both sides of the bread.
When preheated, place the sandwich in the air crisp pot.
Select Air Crisp 400°F for 10 minutes, checking after 2-3 minutes for desired crispness. When achieved, you can flip the sandwich to increase the crispness of the bottom. (This sandwich was flipped, for 1 minute of crisping.)
This sandwich did not take 10 minutes! It was a 1st time in fixing and I didn’t want to have to restart.
*Any type of grilled sandwich can be made. Just choose your ingredients.
****
Turkey Breast – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Ingredients:
3-4 lb. turkey breast
canola oil – spray or liquid
butter, melted
seasonings – (salt, pepper, Old Bay – to taste)
Seasoned breadcrumbs
Directions:
Gently rinse off the turkey in cold water. Pat dry with a paper towel. Lightly spray or hand rub a very small amount of oil over the entire turkey. Season as desired. Inject the turkey with butter about every inch with a meat injector. The turkey is now ready to cook.
On a plate, pour some breadcrumbs. Add Old Bay, salt & pepper to taste. Mix together. Gently place the turkey on the mixed breadcrumbs making sure to coat the entire turkey.
Select Roast on the Ninja Foodi Grill with a temperature of 350°F to begin preheating.
When ready, place the turkey in the Ninja Foodi Grill on a grill rack. (If you do not have a rack, roll up some aluminum foil into 3 pencil shape rolls and place on the foil.)
After cooking for 30-45minutes, check for an internal temperature of 160°F. Once the turkey has reached 160°F, it is done. Remove from the Grill. Carry over cooking time will bring the temperature to 165°F.
Let rest before slicing.
Enjoy.
****
Turkey Breast, By: Hilario Trevino, November 22, 2019
Ingredients:
6 & 8 lb. turkey breast - thawed
seasonings of choice – prep as normal
1 cup water for Foodi pot for each breast
Directions:
For the 6 lb.:
Season the breast as you normally would. Add 1 cup of water to the Foodi with the rack in the lowered position, add the breast.
Select Pressure Cook High for 22 minutes, with a Quick Release. When done remove the turkey to a platter and pour the liquid into a bowl. You can save and use this for making gravy.
Return the turkey to the Foodi.
Select Air Crisp with a temperature of 390°F for 10 minutes, or until desired crispness. Remove.
For the 8 lb.:
The same directions, but increased times.
Select Pressure Cook High for 25 minutes, with a Quick Release.
Select Air Crisp for 15 minutes, or until desired crispness. Remove.
****
Turkey Breast, By: Linda Bradley, October 18, 2018
I thawed the turkey breast. The weight was between 6-7 pounds. I pressure cooked for 30 minutes, natural release for about the same amount of time, and browned under the air fryer attachment for 10 minutes. I started breast meat side down, then flipped for the last 5 minutes. It was amazing.
I have done chicken thighs, a whole chicken, beef short ribs, a bone-in turkey breast and a pork tenderloin so far. :-)
Everything was delicious. but the whole chicken and turkey breast were the best I have ever made. Chicken thighs too! Short ribs and pork tenderloin were good, but nothing special if I am being honest.
****
Turkey Breast, Mashed Potatoes & Gravy*, By: Jessica Conol, November 16, 2020
Pre-Thanksgiving Dinner!! Well Mini because it’s just turkey breast and mashed potatoes and gravy. I went Paula Deen with the butter!
Ingredients:
Turkey Breast (includes gravy packet (a little over 8½ lbs.
garlic salt
poultry seasoning
dried orange peel (they sell these in Walmart spice section)
garlic, minced
butter, melted
butter, cut into slices
onion, cut into quarters
lemon zest and then cut into wedges
Pioneer Brown Gravy
32 oz. carton chicken broth
Directions:
Pat dry the turkey breast. Add the melted butter to a bowl. Add garlic salt, poultry seasoning, dried orange peel and garlic. Using a meat injector, inject in some of turkey. Separate the skin from the turkey and rubbed the butter mixture between the turkey skin and turkey. Cut some slice of butter and put that in between the skin. Using a zester, zest a lemon over the turkey. Cut the lemon in quarters and squeeze the lemon over the turkey. Sprinkle the turkey with more salt.
Using the Foodi pressure cooker (8 qt), place a silicone trivet, onion, lemon, half a stick of butter, and 32 oz. low sodium broth. Place the breast over the onion and lemon and butter.
Select Pressure Cook High for 45 minutes using a Quick Release.
Carefully remove the lid.
Select Air Crisp with a temperature of 390°F until the skin is crisped to your liking. Remove.
Remove the drippings, leaving a cup in the pot.
Let the turkey rest before slicing. Slice the turkey breast adding some of the removed juices on the turkey.
Using some of the juices from the turkey, follow the gravy packet directions that came with turkey, adding the pioneer gravy.
*
potatoes (used maybe 7-8 potatoes) peel and cut into quarters
milk
butter
garlic salt
To the 1 cup of liquid in the Foodi pot, add the potatoes to the Foodi Air Crisp basket.
Select Pressure Cook High for 5 minutes, using a Quick Release.
Add the potatoes to a bowl. Using a potato masher or a pastry cutter, mash the potatoes, adding butter and milk, to your desired consistency. Season with garlic salt.
****
Turkey Breast Roast*, By: Danetta Gummer Briggs, February11, 2019
Ingredients:
2½ lb. turkey breast roast – defrosted
1 cup chicken broth
Directions:
Add the chicken broth to the Foodi pot. Place the rack in the low position. Add the turkey breast. Select Pressure Cook and set to HI. Pressure cook for 30 minutes, with 15 minutes Natural Release, then a Quick Release. Remove rack and pour out any excess broth. Return rack and select Air Crisp with a temperature of 390°F, for 10 minutes.
*The turkey breast was purchased at Aldi for $6.99. It will give us fresh turkey sandwiches for the week. So much better in taste than the processed lunch meat at the deli counter!
****
Turkey Fixed in the 8 Qt. Foodi, By: Brandi Rose, November 28, 2019
Ingredients:
9.5 lb. turkey
1½ cups stock
seasonings of choice
Directions:
If the turkey has a pop-up timer, remove it.
Prepare your turkey as usual.
Add the broth to the Foodi pot.
Place the turkey on the low rack or trivet so it is not in the broth.
Select Pressure Cook High for 50 minutes using a 10 minute Natural Release, followed by a Quick Release.
Remove broth if desired.
Select Air Crisp 390°F for 10 minutes or until desired crispness is desired. Beat the other oven turkey in taste and appearance!
****
Turkey Noodle Soup*, By: Hilario Trevino, November 22, 2019
Ingredients:
4 cups turkey stock
2 cups turkey cooked, chopped
½ medium onion finely diced
2 large carrots peeled and diced
1 rib celery sliced
1 teaspoon salt
1 teaspoon dried parsley
½ teaspoon minced garlic
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
1/8 teaspoon black pepper
2 cups dry pasta – bow tie pasta was used in this recipe
Directions:
Add turkey stock to the Foodi with onion, carrots, celery and the seasonings.
Secure the pressure cooker lid and seal vent.
Select Pressure Cook High for 3 minutes with a Natural Release of 7-1 minutes, followed by a Quick Release.
Select Sear/Sauté. Stir in the turkey and pasta. Simmer and stir until pasta is to your desired tenderness, about 5-10 minutes.
Serve.
****
Turkey Tofu Meatloaf*, By: Jessica Conol, March 8, 2020
Ingredients:
2 lbs. ground turkey
1 block tofu, (drained and mashed)
1 onion, chopped
1 package onion soup mix
1 egg
Didn’t measure the following: Add as desired or to taste
Breadcrumbs
Oyster sauce
Garlic salt
Pepper
1½ cups water – for Foodi pot
ketchup, brown sugar and vinegar – for glaze
Directions:
Mixed ground turkey , tofu, onion , onion soup mix egg, breadcrumbs, oyster sauce , garlic salt and pepper.
Add the water to the Foodi pot. Place the shaped meatloaf mixture in the Air Crisp Basket. Add to the Foodi pot.
Add the pressure lid and lock in place, making sure the pressure valve is set to Seal.
Select Pressure Cook High for 25 minutes with a Natural Release of 5-10 minutes, followed by a Quick Release.
Remove the Air Crisp Basket. Remove the pot and pour out the excess water. Return the Air Crisp Basket with the meatloaf. Add the glaze over the top of the meatloaf.
Select Air Crisp with a temperature of 390°F for 10 minutes, or until your desired doneness.
****
Tuscan Chicken*, By: Randall McGouirk, December 27, 2019
Ingredients:
1 - 8 oz. can tomato sauce
1 - 8 oz. tomato paste
1 tsp Italian seasoning
1 tsp oregano
salt & pepper -to taste
1 tablespoon garlic, minced
1 pint of cherry tomatoes (halved)
fresh basil - to taste
2 stalks spring onions
3 tablespoons olive oil
2 large chicken breasts
4 tablespoons butter
½ cup chicken stock
1 lb. pasta of choice
4 cups water – for pasta
Directions:
Select Sear/Sauté High on the Foodi. Add the butter and half of the olive oil to the ceramic pot. While heating, season chicken breasts with salt and pepper. Brown the chicken for 4 minutes each on each side. While breasts are cooking, halve tomatoes and dice onions as well as chop basil.
Remove chicken breast from Ninja Foodi and add remaining olive oil. Put garlic, onion spices as well as cherry tomatoes into Ninja and sauté until tomatoes are softened. Add chicken stock and tomato paste and sauce, stir. Return the chicken to the Foodi pot.
Reduce the heat to Medium Low and cook until temperature on the breast reaches 165°F. Remove and keep warm.
Add the water and pasta to the ceramic pot. Leave the goodies left in the bottom of the pot from the chicken
Select Pressure Cook High for 3 minutes, using a Quick Release. Drain excess water.
Pour chicken and sauce over the pasta.
****
Upside-Down Loaded Chicken Nachos
Prep Time 10 minutes Cook Time 25 minutes Servings 8
Ingredients:
4 frozen boneless skinless chicken breasts (8–12 ounces each)
1 jar (16 ounces) red salsa
1 can (14 ounces) refried beans
1 tablespoon kosher salt
2 tablespoons taco seasoning
1/4 bag (4 ounces) tortilla chips, divided
1 ½ bags (12 ounces) Mexican cheese blend, divided
Toppings
Guacamole
Sour cream
Fresh scallions, sliced
APPROX. PRESSURE BUILD: 12 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place frozen chicken and salsa 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 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.
Using silicone-tipped utensils, shred the chicken in the pot. Add the refried beans, salt, and taco seasoning and stir well to incorporate.
Arrange half the tortilla chips evenly on top of the chicken mixture, then cover chips with half the cheese. Repeat with a second layer of the remaining tortilla chips topped with the remaining cheese.
Close crisping lid. Select AIR CRISP, set temperature to 360°F, and set time to 5 minutes. Select START/STOP to begin. For crispier results, add additional time.
When cooking is complete, garnish nachos with guacamole, sour cream, and scallions and serve.
****
Watermelon Jerky*, By: Isabella Lizst, January 20, 2020
Ingredients:
Watermelon
Directions:
Quarter &, slice into thin slices. Cut into strips and triangles.
Arrange the watermelon in a single layer in your Cook and Crisp basket, or on your dehydrating racks.
Close the crisping lid.
Select Dehydrate for 5 hours with a temperature of 135°F.
Check after 2½ hours and hourly after that time.
When done, remove. Store in an air-tight container.
****
Whole Chicken – Pressured & Air Crisped*, By: Aurelia Dougan McCollom, May 25, 2020
Ingredients:
1- 6 lb. whole chicken
McCormick Poultry Seasoning
Rosemary
Kosher salt – to taste
1 cup chicken broth – (made by using 1 tsp. Chicken Base to 1 cup water)
2 bay leaves
Olive oil – to spritz – or oil of choice
Directions:
Clean inside and pat dry both inside and out of the chicken.
Sprinkle the McCormick seasoning inside and rub in.
Sprinkle the McCormick, Rosemary, and salt to all parts outside and rub in.
Pour the broth into the Foodi pot. Add the bay leaves. Sprinkle in more of the seasonings.
Place the chicken, breast side up on the reversible rack, using the low position. Lower into the Foodi.
Place the pressure lid, making sure the valve is in the sealed position.
Select Pressure Cook High for 48 minutes*, using a Natural Release of 15 minutes. Carefully remove the lid.
Remove the rack. Pour the liquid into a bowl to dispose later. Wipe the pot. Return the rack to the Foodi pot. Spritz the breast with the oil.
Select Air Crisp with a temperature of 390°F for the default time of 20 minutes. Check for crispness after 15 minutes of cooking.
When done to your desired browning, remove and rest for 15-20 minutes, for ease of slicing.
* After researching times, I found that in order to keep from being dry, 8 minutes per pound seems to be the best timing. I had a 5.78 lb. chicken so I rounded it 6 lbs.
****
Whole Chicken with Hasselback Potatoes - Ninja Foodi 10 in 1 Smart XL Air Fryer Oven*, By: Kels Gill, January 13, 2022
Ingredients:
1 whole chicken – (size depending on your family. Up to 5.5 lbs.)
oil, to spritz chicken
Montreal chicken spice, to taste - or seasoning of choice
Directions:
Clean inside of cavity and dry well. Pat dry the entire chicken. Spritz outside of chicken with oil and season as desired.
Nest the Roast Tray in the Ninja Sheet Pan. Place the chicken on tray. Use level 1.
Select Whole Roast mode on your Ninja Foodi 10 in 1 Smart XL Air Fryer Oven. Set the temperature to 400°F and the internal probe to 165°F. Generally this takes about an hour.
Check with separate meat thermometer to make sure it reaches a safe temperature.
Air Fryer Hasselback Potatoes
Ingredients:
Potatoes – amount depending on your family
Directions:
Wash, dry, and cut potatoes. Microwave for 7 minutes.
Add to the oven with chicken. You can place around the chicken, if room or use the rack or Air Fryer basket on Level 4 or possibly 3, when the chicken reaches about 145°F. When you remove the chicken, check the temperature of the potatoes.
Microwave for about another 3 minutes until the potato reaches 200°F internal temperature.
The entire dinner ususally takes 45-60 minutess when cooked using 400°F.
Let chicken rest 15 minutes before slicing.
**Added comment by Aurelia Dougan McCollom - If you do not have the internal probe, you can use any probe with a thin wire. The door will close just fine. You can also use a handheld temperature probe close to the finish time.
****
Whole Roasted Sicilian Cauliflower
Prep Time 10 minutes Cook Time 13 minutes Servings 4
Ingredients:
½ cup water
1 medium head cauliflower, leaves removed
¼ cup olive oil
4 cloves garlic, peeled, minced
2 tablespoons capers, rinsed, minced
1 teaspoon crushed red pepper
½ cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped, for garnish
APPROX. PRESSURE BUILD: 5 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place 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.
In a small bowl, stir together olive oil, garlic, capers, and crushed red pepper.
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.
Spread the oil mixture evenly over the cauliflower, placing some of it into the center of the cauliflower. Sprinkle Parmesan cheese evenly over the cauliflower.
Close crisping lid. Select AIR CRISP, set temperature to 390°F, and set time to 10 minutes. Select START/STOP to begin.
When cooking is complete, transfer cauliflower to a serving platter using a large spatula. Garnish with fresh parsley.
A tip from the Ninja® Kitchen Team
Since capers are briny, be sure to taste the cauliflower before adding salt to this dish.
****
Yankee Burrito, By: Sally Christensen Larsen, May 13, 2019
Ingredients:
1 large flour tortilla – burrito size
cheese slice – your choice of flavor and brand
hot dog
toothpicks
Directions:
For each burrito you will need one each of the ingredients.
Cut the tortilla in half. Add the cheese and the hotdog on top of the cheese. Roll up around the hot dog and secure with the toothpick.
Select Air Crisp with a temperature of400°F for 4 minutes. Turn the burrito over and cook for another 4 minutes.
(I personally like them with pepper jack cheese. I had to stop making them because they are addicting!)
****
Yellow Squash*, By: Emmy Earhart, June 8, 2019
Ingredients:
4-7 small yellow squash
1 Vidalia onion
salt & pepper – to taste
1 cup water – for pot
2 Tbs. butter
2 slices bacon – crisped and broken (optional)
bacon grease – instead of using butter
Directions:
If using bacon, select Air Crisp. Drape 2 slices using the reversible rack in the high position. Select 400°F for 12-14 minutes to crisp. Remove. Leave the bacon drippings.
Slice the onion and amount of squash of your choosing. Season with salt and pepper.
Select Sear/Sauté and lightly brown.
Add 1 cup water to the pot and vegetables.
Select Pressure Cook LOW for 2 minutes with a Natural Release for 2 minutes, followed by a Quick Release.
Serve.
****
Zucchini – Breaded – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, July 23, 2020
Ingredients:
1 zucchini – sliced in rounds, ½“ thick
1 egg - beaten
1½ cup milk
2-3 tsps. (divided) McCormick Himalayan Pink Salt with Black Pepper and Garlic Seasoning– or seasoning of choice
1 cup flour
¼ cup parmesan cheese
¼ cup Panko breadcrumbs
¼ cup breadcrumbs
Olive oil – to spritz
Directions:
Slice the zucchini. Stir the egg, milk and seasonings together. Place the zucchini in a sealable bag or an air-tight bowl. Pour in the egg mixture. Seal. Let soak for about 20 minutes, rotating the bowl or bag to fully coat.
To another bowl, add the flour, parmesan cheese, breadcrumbs, Italian seasonings, and garlic blend seasonings.
Coat each round in the flour seasoning. Place on a rack. Spritz each round. Turn over and spritz the opposite side.
Preheat the Ninja Foodi Grill using the Air Crisp setting to 390°F. When ready, spritz the Air Crisp Pan. Place the rounds.
Set the time for 12 minutes, or use the default time, if you prefer. The actual cook time for me was 12 minutes.
I did not turn. Both sides browned wonderfully!
*I did 7 rounds at a time. I wasn’t sure if I would need to turn and I wanted space for ease of turning. I probably would have had room for all 14. If I had done all at one time, I believe the time would be increased a little because of lack of air movement from crowding.
****
Zucchini Fries with Marinara Sauce
Prep Time 50-65 minutes Cook Time 20-25 minutes
Ingredients:
2 large zucchini, cut in sticks 3-inches long and ¼ inch thick
2 teaspoons kosher salt
2 cups all-purpose flour
3 eggs, beaten
3 cups seasoned bread crumbs
¼ cup grated Parmesan cheese
1 tablespoon garlic powder
2 teaspoons onion powder
Marinara sauce, for serving
Directions:
Place the zucchini sticks onto a plate and sprinkle with salt. Allow to sit at room temperature for 15 minutes to remove excess liquid. Pat dry.
Place flour into a bowl. Place beaten eggs in another bowl. Combine bread crumbs, Parmesan, garlic powder, and onion powder in a third bowl.
First, dredge fries in the flour, then shake off any excess and coat in the egg. Then coat in bread crumb mixture and return to a clean plate. Repeat with remaining zucchini. Cover plate with plastic wrap and place in the freezer for 30 to 45 minutes.
Once coating has hardened, place the Cook & Crisp™ Basket in the pot. Close crisping lid. Preheat the unit by selecting AIR CRISP, setting the temperature to 360°F, and setting the time to 5 minutes. Press START/STOP to begin.
After 5 minutes, open lid and add zucchini fries to basket. Close lid. Select AIR CRISP, set temperature to 360°F, and set time to 24 minutes. Press START/STOP to begin.
After 12 minutes, open lid, then lift basket and shake zucchini fries or toss them with silicone-tipped tongs. Lower basket back into pot and close lid to resume cooking.
After 20 minutes, check fries for desired doneness. Cook for up to 5 more minutes for crispier results. When cooking is complete, serve fries immediately with marinara sauce.
****
Zuppa Toscana - Spinach & Potato Soup with Sausage*, By: David Marrione, November 15, 2019
I had some leftover rotisserie chicken I made the other day and watched as my daughter shredded some of the chicken and added it to the soup!
Pushes the bowl in my direction and says “Here, taste it!”
The combination of the chicken, the potatoes, the Italian sausage in the creamy soup base is “Out of the World” Delicious!
Ninja Foodi
Ingredients:
2 Tbs. olive oil
¼ stick (2 Tbs.) salted butter
3 large shallots, diced
2 lbs. Italian Sausage (sweet, hot or mixed), casings removed
1 Tbs. crushed garlic
1 cup sherry wine or a dry white wine (like a Sauvignon Blanc)*
5 cups “Better Than Bouillon” Garlic-Based Broth or chicken broth
1 tsp Italian seasoning
1 tsp oregano
1 tsp garlic powder
1 tsp seasoned salt
1 tsp black pepper
1.5 lbs. baby red (or white) potatoes, sliced into quarters with the skin still on
5-8 oz. baby spinach
5.2 oz. Boursin (any flavor and can be found in the deli/fancy cheese section of most food markets, or 5 oz of a brick of cream cheese
1 cup heavy cream or half & half
Crusty Italian or French bread, to dip in the soup
* NOTE: I only had a bottle of red wine on hand, so I substituted that for the sherry/white wine.
It changed the color of the dish a bit, but the taste was still Absolutely AHH-MAZING!
Steps:
1) Add the olive oil and butter to the Foodi pot. Select Sauté High. Once the butter’s melted, add in the shallots and sauté for 3-5 minutes until lightly browned.
2) Add the sausage and break it down with a wooden spatula or silicone mixing spoon until crumbled (like a ground beef) and sauté for another 3-5 minutes, stirring occasionally.
3) Add the garlic about 1 minute after the sausage begins cooking and stir it in.
4) Pour in the sherry and let simmer for 3 minutes and then follow with the broth, Italian seasoning, oregano, garlic powder, seasoned salt and black pepper. Stir well.
5) Lastly, add in the potatoes, top with spinach and DO NOT STIR (leave the spinach right on top as it will cook down into nothing.)
6) Secure the pressure cooking lid, make sure the knob is in the “SEAL” position. Select Pressure Cook High with a time of 10 minutes using a Quick Release when done.
8) Stir in the Boursin (or cream cheese) until melted and then add the heavy cream (or half & half).
9) Ladle into bowls and serve with some crusty Italian or French bread.
Enjoy!
****
FOODI RECIPES FROM MEMBERS & NINJA
SCROLL DOWN past index for directions. Directions follow the last alphabetical listing.
Radishes – (Air Fried)*, By: Chan Taylor, February 18, 2021
Ragù di Lara*, By: Lara de Rosa, July 21, 2019
Ranch Fingerling Potatoes – Ninja Foodi Grill*, By: Pamela Treadwell, January 31, 2020
Ravioli with Mushroom Sauce*, By: Michael Bielick, April 11, 2019
Red Beans & Rice - Ninja Foodi with SmartLid*, By: Aurelia Dougan McCollom, January 20, 2022
Red Robin Gourmet Seasoned Steak Fries*, By: Andi Schuff, October 25, 2018
Reheating Pizza, Photo By: Mikaela Selsor*, By: Members, May 11, 2019
Ribeye*, By: Vicki Hernandez, January 26, 2019
Ribeye*, By: Karen Cybak-Hurst, January 26, 2019
Ribeye*, By: Grisell Martinez, January 26, 2019
Ribeye, Potato & English Muffins – Foodi & Foodi Grill*, By: Aurelia Dougan McCollom, October 19,2019
Ribeye Sous Vide – Ninja Foodi Grill*, By: Connie Benton, February 20, 2020
Ribs – Ninja Foodi Pressure Cooker*, By: Ron Kline, February 18, 2021
Rice, By: Pat Richichi, June 21, 2019
Rice Cooked in A Stackable Steamer Pot *, By: Aurelia Dougan McCollom December 27, 2019
Rice Krispies Treats*, By: Aurelia Dougan McCollom, October 23, 2020
Rigatoni - Easy, Fast and Full of Flavor!*, By: Aurelia Dougan McCollom, March 11, 2020
Rigatoni Pasta Bake*, By: Aurelia Dougan McCollom, October 16, 2020
Roast*, By: Damaris Speranza, March 8, 2020
Roast, Potatoes & Carrots*, By: Amanda Jo, January 4, 2020
Roasted Cauliflower-Air Crisp*, By: Patti Cobbs, July 11, 2019
Roasted Chicken – 5-in-1 Ninja Grill*, By: JoAnn Arden M Kilmer-Brown, January 11, 2022
Roasted Chicken*, By: Jessica Conol, August 26, 2020
Roasted Chicken*, By: Aurelia Dougan McCollom, April 28, 2019
Roasted Chicken*, By: Grisell Martinez, October 26, 2018
Roasted Chicken– Ninja Foodi Grill*, By: Aurelia Dougan McCollom, October 16, 2020
Roasted Corn*, By: Randall McGouirk, April 30, 2019
Roasted Multi Tomato Salsa – Ninja Foodi Grill & Blender*, By: Randall McGouirk, May 2, 2020
Rotisserie Chicken*, - Ninja Foodi with Smartlid*, By: Brandi Tatarchuk, January 19, 2022
Rotisserie Chicken with Carrots & French Green Beans*, By: Cathleen Pouliot Fields, January 17, 2019
Rump Roast*, By: Aurelia Dougan McCollom, October 29, 2019
Salmon & Broccoli – Ninja Foodi Grill*, By: Patti Cobbs, February 12, 2020
Salmon, Asparagus & Plantains – Ninja Foodi Grill*, By: Debbie Sterner, February 13, 2020
Sausage & Cheese Appetizer, By: Carol Fouser, December 29, 2019
Sausage Gravy – Ninja Foodi*, By: Aurelia Dougan McCollom
Sausage Pinwheels, By: Erin K Dash, December 29, 2019
Sautéed Broccoli Rabe With Planked Blackened Salmon*, By: Patti Cobbs, March 8, 2020
Scalloped Potatoes – Ninja Foodi Grill*, By: Duane Arbegast, April 5, 2020
Scalloped Potatoes - Ninja Foodi with Smartlid*, By: Brandi Tatarchuk, January 11, 2022
Semolina Flour Coconut Cake Drenched in Sweet Syrup*, By: Annelle Abed, December 11, 2020
Shake & Bake Boneless Pork Loin Chops*, By: Audrey Peters, July 6, 2019
Shepherd’s Pie*, By: Aurelia Dougan McCollom, September 18, 2019
Shishito Peppers*, By: Patti Cobbs, July 6, 2019
Shredded Chicken Taco Meat*, By: Missy Perkins Shaffer, February 20, 2019 - Chicken Tortilla Soup*, By: Missy Perkins Shaffer, February 20, 2019
Shrimp – Air Crisp*, Julia Perkins Chisholm, March 25, 2019
Shrimp & Grits
Shrimp, Sausage, & Vegetable Boil – Ninja Foodi or Ninja Foodi with SmartLid*, By: JoAnn Arden M Kilmer-Brown, February 19, 2022
Shrimp - Wild Caught with Shell On*, By: Phillip J. Smolinsky, November 15, 2019
Simple Ninja Foodi Topped Mac-N-Cheese*, By: Andi Schuff, October 26, 2018
Simple Pulled Pork Sandwiches
Sloppy Joe’s – Foodi*, (Original Ninja Multi-Cooker Recipe By: Barb Ruiz Rizzio-Meyer, May 5, 2014), Converted to the Foodi, By Aurelia Dougan McCollom, February 12, 2020
Smithfield Applewood Smoked Bacon Pork Loin*, By: Aurelia Dougan McCollom, May 16, 2019
Spaghetti*, By: Jessica Conol, March 28, 2020
Spaghetti*, By: David Marrione, October 18, 2019
Spicy Chicken Breast Sandwich*, – Ninja Foodi Grill, Foodi, or Ninja Air Fryer, By: Aurelia Dougan McCollom, January 12, 2020
Spicy Fried Chicken – Foodi XL Grill & Dual Air Fryer*, By: Aurelia Dougan McCollom, November 14, 2021
Split Pea & Ham Soup*, By: Alex Simpson, April 22, 2020
St Louis Ribs - Ninja Foodi with Smartlid OL601*, By: Brandi Tatarchuk, February 27, 2022
Steak - Foodi Air Fryer*, By: Chan Taylor, January 18, 2019
Steak Fries – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, February 11, 2020
Steak Kabobs Without the Sticks*, By: Vicki Otto Wittstruck, July 1, 2019
Steak, Mashed Potatoes & Asparagus
Steamed Broccoli & Carrots*, By: Randall McGouirk, February 18, 2020
Sticky Ribs*, By: Aurelia Dougan McCollom, August 17, 2019
Sticky St. Louis Ribs*, By: Audrey Peters, April 17, 2019
Sticky St. Louis Ribs
Stone Ground Grits*, By: Chan Taylor, January 26, 2019
Strawberry Preserves*, By: Randall McGouirk, April 5, 2020
Stuffed Peppers
Stuffed Shells*, By: Michael Bielick, April 14, 2019
Summer Garden Pasta*, By: Randall McGouirk, June 29, 2020
Sweet & Spicy Chicken Drumsticks*, By: Audrey Peters, August 8, 2019
Sweet Chili Korean BBQ Chicken*, By: Geneva Campbell, April 7, 2019
Sweet ‘n Sour Red Cabbage, By: David Marrione, October 22, 2019
Sweet Potatoes – Different Directions, April 23, 2019
Taco Bell Pizza for Home*, By: Aurelia Dougan McCollom, May 7, 2019
Taco Bowls – Ninja Foodi Grill*, By: Margi Aaron Sandman, August 26, 2020
Taco Salad Bowls – Ninja Foodi*, By: Aurelia DouganMcCollom, May 13, 2021
Taco Soup – Ninja Foodi OneLid or any Ninja Pressure Cooker*, By: Aurelia Dougan McCollom, January 6, 2022
Tamales*, By: Thomas H Allee, November 8, 2019
Tempura Shrimp - Frozen SeaPak*, By: Andi Schuff, October 24, 2018
Teriyaki Chicken, Broccoli & Rice
Teriyaki-Marinated Chicken Thighs - Foodi Grill*, By: David Marrione, October 18, 2019
Tex-Mex Meatloaf
Texas Toast*, By: Aurelia Dougan McCollom, April 23, 2019
Tomato Basil Soup*, By: Chan Taylor, January 15, 2019
Totino's Pizza – Foodi Grill*, By: Aurelia Dougan McCollom, December 20, 2019
Tri Tip – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Tuna Sandwich – Air Crisp*, By: Aurelia Dougan McCollom, April 14, 2019
Turkey Breast – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Turkey Breast, By: Hilario Trevino, November 22, 2019
Turkey Breast, By: Linda Bradley, October 18, 2018
Turkey Breast, Mashed Potatoes & Gravy*, By: Jessica Conol, November 16, 2020
Turkey Breast Roast*, By: Danetta Gummer Briggs, February11, 2019
Turkey Fixed in the 8 Qt. Foodi, By: Brandi Rose, November 28, 2019
Turkey Noodle Soup*, By: Hilario Trevino, November 22, 2019
Turkey Tofu Meatloaf*, By: Jessica Conol, March 8, 2020
Tuscan Chicken*, By: Randall McGouirk, December 27, 2019
Upside-Down Loaded Chicken Nachos
Watermelon Jerky*, By: Isabella Lizst, January 20, 2020
Whole Chicken – Pressured & Air Crisped*, By: Aurelia Dougan McCollom, May 25, 2020
Whole Chicken with Hasselback Potatoes - Ninja Foodi 10 in 1 Smart XL Air Fryer Oven*, By: Kels Gill, January 13, 2022
Whole Roasted Sicilian Cauliflower
Yankee Burrito, By: Sally Christensen Larsen, May 13, 2019
Yellow Squash*, By: Emmy Earhart, June 8, 2019
Zucchini – Breaded – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, July 23, 2020
Zucchini Fries with Marinara Sauce
Zuppa Toscana - Spinach & Potato Soup with Sausage*, By: David Marrione, November 15, 2019
Radishes – (Air Fried)*, By: Chan Taylor, February 18, 2021
Ingredients:
Radishes - cut in half
olive oil
salt, pepper and onion powder – to taste
Directions:
Cut the radishes in half. Rub with olive oil, salt, pepper, onion powder.
Select Air Fry (Air Crisp) with a temperature of 375°F for 15 minutes or until soft and crispy edges.
****
Ragù di Lara*, By: Lara de Rosa, July 21, 2019
Hello I signed up today. I’m Italian and I beg your pardon for my English. This is my ragù, cooked in Ninja Foodi.
Ingredients:
1 lb. ⁃ (500 gr) ground beef
½-¾ ⁃ (300 gr) ground pork or 3 pork sausages, from which it’s necessary to remove the external gut (skin in which they are contained) and divide the meat into small pieces.
1 carrot - diced very small, about ¼ inch (Everything cut in little cubes of 0.5 cm)
1 medium size onion - diced very small, about ¼ inch (Everything cut in little cubes of 0.5 cm)
½ stalk celery – diced very small, about ¼ inch (Everything cut in little cubes of 0.5 cm)
2 whole cloves garlic, (which will be removed in the end of the cooking)
3- 15 oz. (400gr) cans of good quality fine tomato pulp –such as the ones in the photo
1/3 cup ⁃ (40 gr red wine)
½ cup ⁃ (50 gr evo oil) (extra virgin olive)
1 leaf of laurel (bay leaf)
3 tsp salt (as much as needed, I used 15 gr) – or to taste
1 tsp pepper (as much as needed, I used 5 gr)
2 tsp sugar (depends from the acidity of the tomato pulp that you chose, I used 10 gr)
Directions:
1. To the Ninja Foodi pot, add the oil, carrot, onion, celery and the whole cloves of garlic.
Select Sear/Sauté. Stir to incorporate.
2. As soon as it starts to sizzle, let it cook for another 7 to 8 minutes. Continue to stir.
3. Add the meat a little at a time and keep stirring it for 2 to 3 minutes.
4. Add with wine and let it evaporate for 2 to 3 minutes. Continue stirring.
5. Add the tomato pulp and the leaf of laurel, salt, pepper and sugar. Reminder: at this point, you must stir the whole thing very well, otherwise the seasoning won’t blend in the correct way.
6. Select Pressure Cook choosing the LOW PRESSURE function for 90 minutes. Be sure and put the lid with the valve on SEAL.
7. When the signal sounds, do the Quick Release.
8. Remove the cloves of garlic, the leaf of laurel and, if necessary, add more salt, pepper and sugar, to taste to the ragù.
9. Let it rest for 15 minutes, without the lid.
The ragù thus obtained can be used during the same day or stored (once it’s cooled down) in the fridge for 3 or 4 days and, if frozen products weren’t used, even in the refrigerator for future use.
The ragù is used as an ingredient in many recipes, but if you want to taste it as a condiment for pasta I can post two different methods: in a traditional way or in the Ninja Foodi. I really hope you’ll like this recipe and that you you’ll try to recreate it at home.
In this case I hope you’ll enjoy your meal!
****
Ranch Fingerling Potatoes – Ninja Foodi Grill*, By: Pamela Treadwell, January 31, 2020
Ingredients:
12 ounces fingerling potatoes
oil of choice – to spritz
½ teaspoon dry ranch dressing mix
Directions:
Select Air Crisp on the Foodi Grill with a temperature of 390°F to begin preheating, while preparing the potatoes.
Rinse and pat dry the potatoes. Cut in half lengthwise.
Spritz with oil. Toss with the dry ranch dressing mix.
When the Grill is ready, add the potatoes. Set the time for 16 minutes.
Removed to a serving dish and top the potatoes with additional ranch mix.
****
Ravioli with Mushroom Sauce*, By: Michael Bielick, April 11, 2019
Recipe came from the Ninja "Easy Just Got Delicious Cookbook" for my Ninja 4-n-1. I made this tonight in my Foodi.
Ingredients:
2 Tbs. olive oil
½ cup diced onions
2 cloves crushed garlic
3 cups chicken stock
1 can cream of mushroom soup
8 oz. fresh sliced mushrooms
2 pounds frozen beef ravioli
Directions:
Select Sauté HIGH and heat the olive oil. Add onions and garlic, sauté for 2 minutes.
Add stock, soup, and mushrooms, stir well.
Slowly add frozen ravioli.
Cover and cook 15-17 minutes. (A glass lid from a skillet was used to cover the pot while cooking. If you do not have a glass lid, use the Pressure Cooking lid with vent in the OPEN position.)
Stir occasionally to prevent sticking and check on the temperature. Lower the temperature if needed to prevent bubbling. A cornstarch slurry was added at the last 5 minutes to thicken the sauce.
Added comment - It was good, but on the bland side. I'm thinking I'll add some fresh broccoli next time. Also, more spice is needed.
The leftovers had a better flavor.
Next time I make it, I may add some Boursin Garlic & Herb Cheese at the end.
****
Red Beans & Rice - Ninja Foodi with SmartLid*, By: Aurelia Dougan McCollom, January 20, 2022
Ingredients:
3– 15 oz. cans red beans
2 lbs. sausage – cut in bite size rounds, then in half
1- (15 oz.) can diced tomatoes
1- 8 oz. can tomato sauce
1 cup each - chopped celery, green pepper, & onion
1 tsp thyme, garlic powder, salt & pepper
½ tsp cayenne or to taste
Dash of sugar
1 Tbs. Slap Ya Mama or to taste
1 Tbs. Cajun seasonings or to taste
1 cup beef broth or water
Directions:
Cut sausage into bite size pieces.
Preheat Foodi pot on Sear/Sauté High. Add oil. Sauté sausage.Preheat Ninja on Stove Top High. Remove excess grease. Remove sausage to a bowl.
Add the vegetables. Sauté just until soft. Move vegetables to the side. Add the broth to deglaze pot. Making sure ther are no brown burnt on pieces. This could possible cause and error code when pressure cooking. (If necessary remove all and wash the pot.)
Return the sausage. Add remaining ingredients. Stir.
Place the stackable pot with lid on the red sling. Lock the handle. Place on top of the beans. Place the lid.
Select Pressure Cook High with a time of 5 minutes, using a Natural Relesase of 11 minutes.
Remove rice pot. Stir the beans. Fluff rice.
Serve over hot rice.
*Use the same cooking time for the beans even if you choose not to cook the rice.
*If there is to much juice, select Sear/Sauté to thicken. Keep in mind, sauce will thicken upon resting.
Rice Cooked in A Stackable Steamer Pot *, By: Aurelia Dougan McCollom December 27, 2019
Ingredients:
1 cup rice
1 cup water
1 Tbs. butter
Directions:
Rinse rice until water runs clear. Add the rice, water and butter to a stackable pot. (The ratio is one cup of water for every cup of rice). Place the sealed lid, not the vented/steaming lid with holes.
Add 1 cup water to the Foodi pot.
Select Pressure Cook HIGH for 5 minutes with a Natural Release of 11 minutes.
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.
****
Red Robin Gourmet Seasoned Steak Fries*, By: Andi Schuff, October 25, 2018
I cooked Red Robin Gourmet Seasoned Steak Fries in the Ninja Foodi for 18 minutes (shaking the basket after 9 minutes) in the Cook & Crisp Basket @ 360°F on Air Crisp. Then, I put them in foil and kept them hot in my Hot Logic Mini while I cooked two thawed burgers in the Cook & Crisp Basket @ 375°F on Air Crisp. I cooked them for 5 minutes on one side and 2 minutes on the other side. Then, I placed a piece of cheese in each burger and ran the Air Crisp function @ 300 for 1 minute to melt the cheese.
****
Reheating Pizza, Photo By: Mikaela Selsor*, By: Members, May 11, 2019
Michael Bielick: Place the rack in the low position, handles up. Select Air Crisp temperature with a of 350°F for 5 minutes. When ready add the pizza with the temperature of 350°F for 4-5 minutes.
*
Mikaela Selsor*,: Place the rack in the high position. Select Air Crisp with a temperature of 390°F for 3 minutes for two regular crust pieces.
*
Diane Wimmer: Select Air Crisp with a temperature of 350°F for 4-6 minutes.
****
Ribeye*, By: Vicki Hernandez, January 26, 2019
Ingredients:
1-2 ribeye steaks
seasonings of choice – (salt, pepper, garlic powder, and McCormick Grill Mates Montreal Steak seasoning was used on these steaks)
Directions:
Select the Air Crisp setting of390°F and preheat with rack in low position for 5 minutes. When heated cook for 20 minutes, turning after 10 minutes.
****
Ribeye*, By: Karen Cybak-Hurst, January 26, 2019
Select Air Crips setting of 390°F for 5 minutes to preheat, with rack in lower position. When preheated, add the steak. Cook for 15 minutes. It was a perfect medium Ribeye. Juicy and pink center.
****
Ribeye*, By: Grisell Martinez, January 26, 2019
Ingredients:
1 lb. ribeye
McCormick Grill Mates (Montreal Steak) – or seasoning of choice
EVOO
butter - (room temperature) with pinch of minced dried garlic and oregano, coarse black pepper and chives
Directions:
Spray steak with a touch of EVOO. Season with McCormick Grill Mates (Montreal Steak). Let rest for ½ hour.
Select Bake/Roast setting. Preheat Foodi @ 375°F for 6 minutes. Place steak on rack, using high rack position.
Select Bake/Roast function and temperature of 375°F. Cook 9 minutes on each side for well done; depending on thickness of steak. Let it rest for 8 minutes before cutting.
Add a dollop of the butter mixture to the steak.
****
Ribeye, Potato & English Muffins – Foodi & Foodi Grill*, By: Aurelia Dougan McCollom, October 19,2019
12 oz. ribeye – (we split the steak)
seasonings of choice – (Montreal Steak Seasoning was used)
asparagus – optional
olive oil
seasonings of choice for vegetable
1 potato
1 cup water
2 English muffins, split – with garlic butter across the top
Directions:
Rub steak with oil and season as desired.
Clean and trim asparagus. Rub with oil and season as desired.
Wash and prick all around the potato to release steam.
Foodi:
Add the water to the Foodi pot.
Select Pressure Cook High for 20 minutes, using a Quick Release. Depending on size of potato, more or less time may be needed. If more time is needed when checking, just add 5 more minutes.
When done, remove water.
Place the reversible rack in the low position. Add the potato.
Select Air Crisp with a temperature of 400°F for 8 minutes, turning after 4 minutes to crisp.
Remove. Place the potato on the bottom of the Foodi pot. Turn the rack to the high position. Place the buttered muffins on the rack.
Select Air Crisp High for 5 minutes.
Foodi Grill:
Select Grill with a temperature of High. Begin preheating. When ready, place your seasoned and oiled steak on the heated grill. Press the meat to sear for marks. Select a time of 10 minutes, turning after 5 minutes. After turning add the oiled and seasoned asparagus.
After cooking for a total of 8 minutes, temperature probe the steak for your desired doneness. Remove asparagus if it is crisp or to your liking.
You can start the potato on Air Crisp while preheating the Foodi Grill. When you start the steak, you can finish up the Air Crisp time for the potato. Move the potato to the bottom of the pot. When starting the asparagus, start the muffins.
The meat was so tender and the potato so soft.
****
Ribeye Sous Vide – Ninja Foodi Grill*, By: Connie Benton, February 20, 2020
Ingredients:
1 lb. 1.5 inch Ribeye - (Aldi Choice)
avocado oil, to spritz
granulated garlic powder, to taste
Himalayan salt, to taste
fresh ground pepper, to taste
2 thyme twigs
Directions:
Sous vide a seasoned 1 lb. 1½-inch, Aldi choice ribeye for 2 hours at 133°F.
Preheat the Grill grate on MAX; 510°F. When ready, spritz the grate with the avocado oil.
Grill for 1½ minutes per side.
*PER.FEC.TION!!!!!!!!*
****
Ribs – Ninja Foodi Pressure Cooker*, By: Ron Kline, February 18, 2021
Ingredients:
ribs of choice
mustard – prepared
dry rub of choice
1 can of beer
bbq sauce of choice
Directions:
Rub the mustard into the ribs. Apply your dry rub and rub in.
Add the beer to the Foodi pot. Add the ribs.
Select Pressure Cook High with a time of 19 minutes, using a Quick Release.
Remove the ribs and our out the liquid.
Select Air Crisp with a temperature of 390°F. Crisp for 10 minutes. Add your sauce of choice. Continue crisping until your desired browning.
*Using the rack was not mentioned in the recipe. I have done it both ways. With and without the rack. – Aurelia Dougan McCollom
****
Rice, By: Pat Richichi, June 21, 2019
Ingredients:
2 cups rice
2 cups water or chicken broth
½ - 1 tsp turmeric (depending on how much yellow is desired)
2 pats butter
Directions:
Rinse the rice until water runs clear. Add ingredients to your Foodi pot.
Select Pressure Cook HIGH for a cooking time of 3 minutes, with a Quick Release. pressure cook 3 minutes for 2 cups of rice. If cooking more rice, add a minute of pressure-cooking time for every extra cup.
****
Rice Cooked in A Stackable Steamer Pot *, By: Aurelia Dougan McCollom December 27, 2019
Ingredients:
1 cup rice
1 cup water
1 Tbs. butter
Directions:
Rinse rice until water runs clear. Add the rice, water and butter to a stackable pot. (The ratio is one cup of water for every cup of rice). Place the sealed lid, not the vented/steaming lid with holes.
Add 1 cup water to the Foodi pot.
Select Pressure Cook HIGH for 5 minutes with a Natural Release of 11minutes.
****
Rice Krispies Treats*, By: Aurelia Dougan McCollom, October 23, 2020
I basically took the directions from the box and converted it to the Ninja Foodi Pressure Cooker/TenderCrisp, 6.5 Quart.
Ingredients:
6 cups Rice Krispies
4 Tbs. (½ cup) butter
1 – (10 oz.) package mini marshmallows
food coloring – optional
½ tsp. flavoring of choice – optional
extra butter or cooking spray for your pan. I used a 9x13 pan
Directions:
Butter or spray your pan to prepare.
Turn your Foodi Pressure Cooker/TenderCrisp or Deluxe to Sear/Sauté Medium. Add the butter to melt. When melted, add the marshmallows, and stir constantly. (I used my long silicone Spurtle. It worked great!)
As marshmallows begin to melt, reduce the heat to Low/Medium. Add the flavoring and food color is using. When fully melted, pour in the rice krispies. Continue stirring. When fully incorporated, turn into your prepared pan and press into the pan. (The Spurtle worked great for this, as the sticky mixture did not stick to the Spurtle.)
When cooled, spray a spatula with PAM. Cut into squares.
Place in an airtight container; if they make it that far!
****
Roast*, By: Damaris Speranza, March 8, 2020
Ingredients:
1 packet brown gravy
1 packet Italian dressing
1 packet ranch dressing/dip
1 cup of beef broth
Potatoes and carrots
Directions:
Place the potatoes and carrots on bottom of Foodi pot . Place roast on top. Add the beef broth and sprinkle packets over the roast and potatoes.
Place the pressure cooker lid, making sure the valve is set the Vent.
Select Slow Cook Low with a time of 6-7 hours. Comes out perfect each time.
****
Rigatoni - Easy, Fast and Full of Flavor!*, By: Aurelia Dougan McCollom, March 11, 2020
An easy put-together for a quick meal!
Ingredients:
1 lb. ground beef – (80/20 was used) (try turkey or even Italian ground sausage)
1 (12 oz.) bag frozen onion, red & green pepper mix
1 tsp. garlic, minced
1 tsp. Italian seasoning
1 tsp basil
1 tsp oregano
¼ tsp red pepper flakes, (optional)
24 oz. Ragu Brand Chunky Spaghetti Sauce – or brand of choice
¼-1/3 cup water - to rinse jar
½ cup parmesan cheese, shredded – Member’s Mark Brand was used
2 cups (8 oz.) rigatoni pasta – the ridges hold the sauce
2-3 cups water – for the pot
1 Tbs. oil – will help in keeping the foaming down in pressure cooking the pasta
1 tsp salt, (optional)
Directions:
To the Foodi pot, add the pasta, water – (enough just to cover,) oil and salt.
Attach the pressure cooker lid. Set the valve to Seal.
Select Pressure Cook High for 3 minutes with a Quick Release. (I cook my pasta al dente, when I will be continuing to heat the dish.) Turn off.
Drain and rinse with cold water.
Select Sear/Sauté High. Add the ground beef, onions, green & red pepper mix.
Drain excess grease.
Select Sear/Sauté Medium High. To the meat mixture, add the pasta, seasonings, sauce, & water. Stir to incorporate.
When heated, add half of the parmesan cheese. Stir. When mixed, add the remaining cheese & stir. (You can use more, if you like.)
Select Medium Low and continue to warm for about 5 minutes to meld flavors.
Serve with your favorite salad and garlic bread.
****
Rigatoni Pasta Bake*, By: Aurelia Dougan McCollom, October 16, 2020
I was going through the recipe file and came across this recipe.
Mostaccioli in the Ninja Foodi*, By: Debbie Sterner, August 8, 2019. I highly recommend it.
My version:
Rigatoni Pasta Bake*, By: Aurelia Dougan McCollom, October 16, 2020
Ingredients:
1 lb. lean ground beef
1 teaspoon olive oil
½ cup diced onions
1 Tablespoon garlic- minced
1 teaspoon sugar - optional
1 Tablespoon Italian seasoning
½ teaspoon red pepper flakes – or to taste
3 cups beef broth
1 (10 oz.) can of Ro*tel
1- (24 oz.) jar pasta sauce
1 cup water - swirled in pasta jar and Ro-tel can
1 lb. dried Mostaccioli pasta
2 cups Mozzarella Cheese
Directions:
Select Sear/Sauté High. Add the olive oil. When hot add the onions, garlic, and meat. Stir to break up meat and sauté vegetables. Cook until meat is cooked through.
Turn off the Ninja Foodi.
Add sugar, Italian seasonings, and red pepper flakes. Stir.
Pour in the pasta sauce and water. Add the beef broth and Ro*tel. Stir well.
Add the pasta, but DO NOT STIR! Make sure that all pasta is covered by liquid, just push down on the noodles with a spatula until they were covered with liquid.
Add the pressure cooker lid.
Select Pressure Cook High for 3 minutes with a Natural Release of 3 minutes followed by a Quick Release. Turn off Ninja Foodi.
Open the pressure cooker lid and stir well.
Add in 1 cup of shredded mozzarella cheese and stir.
Sprinkle remaining mozzarella cheese on top.
Close the Air Crisp lid. Select Broil with a temperature of High for 5 minutes, or until cheese is melted and golden brown.
Added comment by: Aurelia Dougan McCollom: Penne or Ziti pasta is also an option.
Notes
****
Roast, Potatoes & Carrots*, By: Amanda Jo, January 4, 2020
Ingredients:
2-4 lb. beef roast
seasonings as desired
1 cup beef broth – or water
potatoes – cut in quarters (enough for your family)
baby carrots - (enough for your family)
Directions:
Season roast as desired. Place 1 cup of broth in the ceramic Foodi pot. Add the roast.
Place the lid and seal.
Select Pressure Cook High for 45 minutes, using a Quick Release.
When valve is down, remove the lid carefully away from you.
Add the vegetables. Reseal the lid. (If the lid does not want to reseal, take it to the sink. Turn the lid upside down and run cold water over the inside to cool the lid. Reposition the seal to be sure it is in place. Seal the lid to the Foodi.)
Select Pressure Cook High for 5 minutes, using a Natural Release. (It can take around 30 minutes to release.)
****
Roasted Cauliflower-Air Crisp*, By: Patti Cobbs, July 11, 2019
Ingredients:
4 cups cauliflower, chopped
1 Tbs. olive oil
1 tsp parsley
1 tsp thyme
1 tsp minced garlic
1 tsp salt
¼ cup parmesan cheese
Salt and pepper (to taste)
Directions:
1. In a large bowl combine cauliflower with olive oil parsley, thyme, minced garlic, and salt.
2. Toss to combine and cauliflower is well coated.
3. Place cauliflower in the air crisp basket.
Select Air Crisp with a temperature of 400°F for 20 minutes.
4. Stir the cauliflower at the 10-minute mark. Add the parmesan cheese.
5. Serve immediately, season with salt and pepper to taste.
****
Roasted Chicken – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, October 16, 2020
Ingredients:
4 lb. whole chicken
salt & pepper - to taste
rosemary – fresh
thyme – fresh
sage – fresh
1 lemon
1 stick butter - softened
Directions:
Rinse and pat dry the chicken. Trim any excess fat. Sprinkle salt and pepper in the cavity. Add the rosemary, thyme, and lemon.
Place equal amounts of butter between skin and meat on the breast. Salt and pepper the outside of the chicken on both sides. Tie the legs.
Remove the Air Crisp Basket.
Preheat the Foodi Grill pot to 350°F. Place breast side down in the ceramic pot. Set time for 1 hour. Turn to have breast side up after 30 minutes of cooking time. Continue cooking for the remaining 30 minutes.
Remove at 163°F. Let rest for 20 minutes before slicing.
*To get the most juice from your lemon, place the whole lemon in the microwave for 30 seconds. Roll on your countertop. Cut into quarters and squeeze the lemon.
****
Roasted Chicken – 5-in-1 Ninja Grill*, By: JoAnn Arden M Kilmer-Brown, January 11, 2022
Ingredients:
1 whole chicken
butter spray -to spritz chicken
seasonings of choice
Directions:
Place your spritzed and seasoned chicken into the Air Crisp pan.
Select Roast with a temperature of 325°F. Cook until a temperature reading of 165°F is reached.
Time will depend on the size of your chicken.
Let rest about 10 minutes. The skin was nice and crispy. It was very moist.
**Added comment by: Aurelia Dougan McCollom – I would suggest a 4 lb chicken with a cooking time of 1 hour and 15 minutes. Turning after 35 minutes if desired. Check temperature after 1 hour.
****
Roasted Chicken*, By: Jessica Conol, August 26, 2020
Ingredients:
1- 5 lb. whole chicken
For the outside of the chicken:
½ stick butter, melted
poultry seasoning, to taste
juice of 1 orange
garlic salt, to taste
minced garlic, to taste
For the cavity:
1 chopped onion
garlic salt, to taste
poultry seasoning
½ stick melted butter
minced garlic, to taste
the squeezed orange
oil, for Foodi pot
1- 15 oz. can chicken broth
½ stick butter, melted
added seasonings
Directions:
Combine the seasonings for the outside of the chicken and rub in.
To the cavity of the chicken add the chopped onion, garlic salt, poultry seasoning, melted butter, minced garlic, and the orange.
Tie the legs together.
Select Sear/Sauté High. Add a little oil to pot. Sear the chicken on all sides. Remove the chicken.
Wash the Foodi pot. Return the pot. Add the chicken broth. Add a trivet to the pot. Place the chicken on the trivet. Add melted butter and seasonings. Place the pressure cooker lid, making sure the valve is set to seal.
Select Pressure Cook High for 35 minutes, using the Natural Release.
When done, remove the lid.
Select Air Crisp with a temperature of 375°F for 10 minutes.
I selected Broil for 5 minutes to crisp it using a higher temperature, or you can increase the temperature using the Air Crisp function.
****
Roasted Chicken*, By: Aurelia Dougan McCollom, April 28, 2019
This was so moist and flavorful. I highly recommend trying a whole chicken in the Foodi.
Ingredients:
1- (3-6 lbs.) whole chicken
1 cup chicken broth or water
salt and pepper – to taste
2 tsps. paprika
2 tsps. garlic powder
1 tsp onion powder
2 tsps. seasoned salt
4 Tbs. butter
¼ cup flour
2 cup chicken stock – from Foodi pot
** Please use any seasonings you desire. I mixed the seasonings in a small container, then divided. I sprinkled ½ into the cavity. I then divided the other half and rubbed into all over the chicken.
Directions:
Wash and pat dry the chicken. Season inside and out with your desired seasonings. Truss the legs. Place the chicken breast side up in the Air Crisp basket.
Add the broth or water to the pot.
Place the Air Crisp basket in the pot. Select Pressure Cook HI for 15 minutes with a Quick Release. When done, remove Air Crisp basket. (At this time I did a digital temperature. The chicken was 152°F.) Pour the juices into a microwavable measuring cup. Wipe out the Foodi pot.
While the Air Crisp basket was out of the pot, I flipped the chicken over and sprinkled with a little more paprika.
Return the Air Crisp basket to the pot.
Select Air Crisp with a temperature of 400°F for 7 minutes. Just before the time is up and it goes to “COOL” open the lid and flip the chicken so it is breast side up. Sprinkle with a little paprika. Select the time to increase to 8 minutes without having to stop the cooking process. If you would like it crisper, increase your time and check it periodically.
Place a trivet on the counter. Very carefully remove the Air Crisp basket with the chicken. Place on a plate on the trivet. Cover with foil to keep warm.
It will continue cooking. At this time you should have reached 165°F.
(My chicken was at 168°F.)
Take the stock made from pressure cooking the chicken. Heat in the microwave to get hot.
With the drippings from cooking in the Air Crisp basket, add the butter. Melt to make a roux and add the flour.
Select Sauté HI to begin heating the butter. When melted, reduce to Medium and add the flour. Whisking together until smooth. Begin adding the broth to your desired thickness for your gravy.
Added comment – The cooking direction came from the Ninja Foodi Cookbook. I do suggest if you are fixing a chicken larger than 4 lbs., that you Pressure Cook HI for 6 minutes per lb.
For our dinner we had roasted chicken, mashed potatoes, gravy and green beans.
So very good!
Bob and I don’t remember ever fixing a whole chicken. I will definitely be making this again using the Foodi!
****
Roasted Chicken*, By: Grisell Martinez, October 26, 2018
First meal made in my Foodi ,
5 lb. chicken seasoned with 6 cloves of garlic, salt, black pepper, chef Paul Prudhomme poultry magic and EVOO.
I rubbed on entire chicken including under breast skin and cavity. Set on a trivet. Pressure cooked on hi 23 minutes and air crisp for 12 minutes. I turned it over and air crisped for additional 5 minutes.
****
Roasted Chicken– Ninja Foodi Grill*, By: Aurelia Dougan McCollom, October 16, 2020
Ingredients:
4 lb. whole chicken
salt & pepper - to taste
rosemary – fresh
thyme – fresh
sage – fresh
1 lemon
1 stick butter - softened
Directions:
Rinse and pat dry the chicken. Trim any excess fat. Sprinkle salt and pepper in the cavity. Add the rosemary, thyme, and lemon.
Place equal amounts of butter between skin and meat on the breast. Salt and pepper the outside of the chicken on both sides. Tie the legs.
Remove the Air Crisp Basket.
Preheat the Foodi Grill pot on Air Crisp to 350°F. Place breast side down in the ceramic pot. Set time for 1 hour. Turn to have breast side up after 30 minutes of cooking time. Continue cooking for the remaining 30 minutes.
Remove at 163°F. Let rest for 20 minutes before slicing.
*To get the most juice from your lemon, place the whole lemon in the microwave for 30 seconds. Roll on your countertop. Cut into quarters and squeeze the lemon.
****
Roasted Corn*, By: Randall McGouirk, April 30, 2019
Ingredients:
2 ears corn
olive oil
lemon pepper – or seasoning of choice
Directions:
Place the Air Crisp basket in the pot. Select Air Crisp to begin preheating with a temperature of 400°F for 5 minutes.
Spritz with olive oil and season with lemon pepper or seasoning of choice. Place the corn in the basket.
Select Air Crisp with a temperature of 400°F for 8 minutes. Turn after 4 minutes. Test the corn for tenderness. Depending on the corn, you may need a little more time. If so, I would suggest 2 minutes at a time for cooking.
****
Roasted Duck Breast with Quinoa & Asparagus*, By: Patti Cobbs, August 21, 2019
Ingredients:
1 lb. boneless Duck Breast
1½ cups white quinoa
1 teaspoons kosher salt, divided
1½ cups water
1 bunch asparagus, stems trimmed
olive oil
Directions:
1. Select Air Crisp with a temperature of 400°F to begin pre-heating the Foodi pot.
2. Score the duck breast to enable rendering of the fat (be careful not to cut into the meat). Season the duck generously with salt and freshly ground black pepper.
3. Place the duck breast, skin side up into the Air Crisp Basket. Air Crisp the duck at 400°F for 5 minutes to render fat. Remove duck and cover with foil. Pour off rendered fat.
4. Place quinoa, 1 teaspoon salt & water into pot.
5. Select Pressure Cook Hi with a time of 2 minutes.
6. Use a Quick Release.
7. While quinoa is cooking toss asparagus with olive oil & 1 teaspoon salt.
8. Lay asparagus evenly on top of quinoa when done.
9. Place reversible rack in the pot over the quinoa and asparagus in the high position.
10. Place duck on rack, meat side up.
11. Close crisping lid. Select Bake/Roast with a temperature of 350°F for 10 minutes.
12. After 5 minutes turn duck to skin side up and continue cooking. (If crisper skin is desired, Air Crisp for 2 minutes at 400°F).
Remove duck and allow to rest for 5 minutes.
Slice the duck breast on the bias and divide between two dinner plates.
Serving Option: While duck is resting, drizzle fig halves with some olive oil, salt & pepper. Toss in Air Crisp Basket and crisp for 5 minutes.
Pomegranate Molasses Syrup (can be purchased ready-made)
6 Fresh figs, halved
Olive oil
Salt and freshly ground black pepper
****
Roasted Multi Tomato Salsa – Ninja Foodi Grill & Blender*, By: Randall McGouirk, May 2, 2020
Ingredients:
3 lbs. combined yellow, red tomatoes (mixed)
1 large white onion
2 garlic bulbs - unpeeled with the tops cut off
1 bunch of fresh cilantro, chopped
canola oil – to spritz
1 tablespoon garlic-cilantro infused olive oil
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon chipotle pepper (dried)
3 small Thai dried chili's
tortilla chips – for dipping
Directions:
Place the Grill Grate in the Ninja Foodi Grill.
Select Grill High to begin preheating.
Cut up tomatoes and onion into quarters.
When the Grill is ready, add the tomatoes, onion and garlic to the Grill Grate. Spray the canola oil over all.
Roast for 15 minutes or until slightly charred. Removing each when done, and
adding to your Ninja Blender. Add the cilantro.
Remove roasted garlic skin from the bulb. Add the garlic, spices and olive oil.
Place the lid and pulse until desired consistency.
Let cool before refrigerating.
Serve cold with tortilla chips.
****
Rotisserie Chicken*, - Ninja Foodi with Smartlid*, By: Brandi Tatarchuk, January 19, 2022
Ninja Foodi w/Steamcrisp lid OL601
Ingredients:
1 whole chicken – weight depending on family size. (6 lbs. was used in this recipe)
seasonings of choice
oil – to spritz
Directions:
Remove giblet packet if included. Clean inside of chicken cavity. Dry with paper towels. Season as desired. Pat dry outside of chicken. Tie legs if desired. Spritz with oil of choice. Season as desired.
Place on lower rack.
Select SteamCrisp with a temperature of 365°F. Set time for 55 minutes. Cook to an internal temperature of 165°F.
The chicken was delicious.
****
Rotisserie Chicken with Carrots & French Green Beans*, By: Cathleen Pouliot Fields, January 17, 2019
Ingredients:
5 lb. whole chicken
carrots – your desired amount
green beans – your desired amount
½ cup chicken stock
1 tsp crushed garlic
1 sprig of fresh thyme
salt and pepper – to taste
Directions:
Add the chicken stock, crushed garlic, fresh thyme, carrots and green beans in the cooking pot. Add your chicken to the crisper basket and place on top of vegetables. Cook on High pressure for 15 minutes. The internal temperature of the chicken after pressure was 165°F. Exactly what poultry should be. (if yours is not to temperature cook a little longer.)
Open and brushed with melted butter. Sprinkle with salt and pepper. Select Air Crisp for 12 minutes. (Minute Rice was also part of the dinner. It was fixed on the range top.) The entire dinner took 45 minutes!! BEST. APPLIANCE. EVER.
Added Comment by: Cathleen Pouliot Fields – After using the Air Crisp feature, the skin was crispy, and the chicken was VERY flavorful and juicy! My daughter who is a chef can't believe how these recipes are turning out! They are AMAZING! Like I said, there wasn't a recipe for doing the full chicken AND veggies under the crisping basket, but I did it my own way and seriously, this meal was SO good, I would have paid BIG BUCKS at a restaurant for it!
****
Rump Roast*, By: Aurelia Dougan McCollom, October 29, 2019
Ingredients:
4½ lb. pounds boneless rump roast
Kosher salt and pepper, to taste
Montreal Steak Seasoning
½-¾ cup flour – enough to coat roast
2 tablespoon avocado oil – for the Foodi pot
1 large onion, peeled, cut into chunks
avocado oil – spritzed on the roast
½ cup red wine
1½ cups beef broth
1 sprig fresh thyme
1 bay leaf
1 lb. baby carrots
4-6 celery ribs, cut in pieces
4-5 potatoes, – I only used 2 large, sliced 1-inch thick rounds
2 tablespoons cornstarch
2 tablespoons water
Fresh parsley, for garnish
Directions:
1. Select Sear/Sauté High. Preheat for 5 minutes.
2. Pat roast dry with paper towel. Spritz all sides with avocado oil. Season with salt and pepper. Add Montreal Seasoning to the flour. Coat the roast with the seasoned flour.
3. After 5 minutes, add oil to heat. When hot, add the roast to the pot. Brown roast on each side. Remove roast from pot and set aside.
4. Add onions, wine, broth, thyme, and bay leaf. Place the meat on the rack in the low position. Place in the Foodi pot.
5. Place the pressure cooker lid. Select Pressure Cook High with a time of 90 minutes, followed by a Natural Release for 30 minutes. After 30 minutes, Quick Release. Carefully remove lid when unit has finished releasing pressure.
6. Add carrots, celery and potatoes to the top of the roast.
7. Select Pressure Cook High for 5 minutes, using a Quick Release. (If the lid does not want to latch, turn it over and run some cold water over the seal to cool it down.)
8. Remove meat and potatoes. Discard thyme and bay leaf. In a small bowl, combine cornstarch and water until cornstarch is dissolved.
9. Select Sear/Sauté High. Bring liquid to a simmer, then add cornstarch mixture and cook until liquid thickens slightly into a gravy.
10. Top roast and vegetables with gravy and garnish with fresh parsley, if desired.
Serves: 6 or more
****
Salmon & Broccoli – Ninja Foodi Grill*, By: Patti Cobbs, February 12, 2020
Ingredients:
2 Salmon fillets – (6 oz. each)
Seasoning of choice
*
1 Bunch of broccoli (I took the easy way & bought already cut & cleaned florets)
Salt & Pepper
Any other season you like
Canola or Avocado Oil spray
Directions:
Season or marinate the salmon.
Season broccoli and give the florets a light spray of oil.
Preheat Grill to Max & change the time to 7 minutes.
At Add Food, place salmon on grill. If using salmon with skin, place skin side up.
Add broccoli.
Check salmon at 5 minutes. Should be 140°.
You do not need to flip the salmon.
****
Salmon, Asparagus & Plantains – Ninja Foodi Grill*, By: Debbie Sterner, February 13, 2020
Ingredients:
2 salmon filets
asparagus, amount for your family
plantains, amount for your family
seasonings of choice
Directions:
Preheat the Foodi Grill Grate on MAX. While preheating, prepare the salmon and vegetables. Season as desired.
When grill is ready Add the salmon and asparagus for 10 minutes. Turning occasionally.
When finished remove and keep warm.
Switch to Air Crisp with a temperature setting of 390°F. Add the plantains to the air crisp basket and crisp for 7-8 minutes, turning occasionally.
****
Sausage & Cheese Appetizer, By: Carol Fouser, December 29, 2019
Ingredients:
1 lb. breakfast sausage
1 lb. Velveeta, cubed
party rye
Pumpernickel
Directions:
In the Foodi pot or your Ninja Multicooker, select Sear/Sauté, or Stove Top High. Add the sausage and brown. Drain of any excess grease. Add the Velveeta cubes to the sausage and stir to melt.
Put mounds on Party Rye or Pumpernickel. If using the Foodi, select Broil and brown to your desired color. If using the Ninja Multicooker, transfer to the Foodi, or if using the Foodi Grill, select Air Crisp.
****
Sausage Gravy – Ninja Foodi*, By: Aurelia Dougan McCollom
1 lb. good quality Whole Hog Sausage (I use Jimmy Dean)
4½ Tbs. flour
3 cups milk (heated almost to boiling)
pepper – to taste
Directions:
Select Sear/Sauté. Add the sausage and brown. Reserve the drippings. Stir in the flour to the sausage. (Add the milk to a Pyrex measuring cup. Place in the microwave, but do not boil.) Whisk in the heated milk. Pepper to taste. Cook until heated through, stirring occasionally.
****
Sausage Pinwheels, By: Erin K Dash, December 29, 2019
Ingredients:
1 can crescent rolls
1 breakfast sausage roll
Directions:
Lay out a can of crescent roll dough flat, then roll out a layer of raw sausage over the dough.
Roll it up (like a pinwheel cake), wrap it and freeze it. Once frozen, slice the roll (about ½ inch thickness) and cut only how much you need at a time.
You can make this recipe using the Foodi Pressure Cooker/Air Crisper or Foodi Grill. (I suggest placing a piece of parchment paper (with holes cut out) in the air crisp basket in both units to keep from sticking.) Place 8-10 crescents in the basket. Spaced apart. It is not necessary to preheat.
Select Air Crisp with a temperature of 350*F for 7 minutes. Check on them after 6 minutes. You want them golden brown. Remove to wire rack to cool. I used my Foodi dehydrating racks.
Continue until you’ve cooked the amount needed.
Since cooking the 1st batch, and the unit is hot, you most likely will be decreasing the cooking time to 6 minutes.
****
Sautéed Broccoli Rabe With Planked Blackened Salmon*, By: Patti Cobbs, March 8, 2020
One pot meal for two dinners.
Ingredients:
1 bunch Broccoli Rabe
2 Tbs. olive oil
2 cloves garlic, minced
1 pinch red pepper flakes
salt & pepper - to taste
juice of 1 lemon
8 oz. salmon fillet
seasoning as desired
1 plank - soaked in water
Directions:
Broccoli Rabe
1. Select Sear Sauté on the Foodi.
2. When hot add 2 Tbs olive oil and let heat up.
3. Add garlic and red pepper flakes and sauté until fragrant.
4. Add broccoli rabe and sauté for 2 to 3 minutes.
5. Add lemon juice.
Salmon
1. Place plank with salmon on reversible rack in the high position.
2. Place rack in Foodi pot over broccoli rabe.
3. Change the setting from Sear/Sauté to Broil.
4. Broil for 10 to 12 minutes depending on thickness of salmon.
****
Scalloped Potatoes – Ninja Foodi Grill*, By: Duane Arbegast, April 5, 2020
Ingredients:
3-4 russet potatoes
1½ cups heavy cream
1½ cups grated mozzarella & cheddar cheese
4 Tbs. flour
5 Tbs. butter
salt & pepper – to taste
Old Bay, (optional)
Directions:
Preheat the Ninja Foodi Grill on Bake with a temperature of 400°F.
You will not be using a rack. The dish or pan will be directly on the Foodi inner pot.
Wash and peel the potatoes. Cut into ¼-inch thick or less slices. (Thinner is best.) Set aside
To an oven safe bowl or pan, rub some butter on the bottom and sides. Place some of the potatoes to completely cover the bottom. Next, lightly season with salt, pepper and Old Bay. Lightly sprinkle a dusting of flour. Add a few dabs of butter to the top and sprinkle on some cheese. Repeat the order until you are about 1-inch from the top. Add the heavy cream and sprinkle on the remaining cheese. Cover with aluminum foil and bake.
When the Grill is preheated, set the time for 45 minutes. After the cooking time, remove the foil.
Select air Crisp with a temperature of 390°F. Crisp until cheese is browned.
Let cool a few minutes before serving.
*Added comment by: Aurelia Dougan McCollom – to prevent the cheese from possibly sticking to the foil, place a parchment round on top of the cheese before the aluminum foil.
Serves 4-6
****
Scalloped Potatoes - Ninja Foodi with Smartlid*, By: Brandi Tatarchuk, January 11, 2022
Ninja Foodi with Smartlid OL601
Ingredients:
3 pounds of sliced ¼-inch thick potatoes
1 cup water – for pot
2 cups half & half
seasonings of choice
1 cup shredded sharp cheddar
Directions:
Add potatoes and water to the pot.
Select Pressure Cook High for 0 minutes.
When done, remove and place potatoes to a baking dish. Add the remining water, half & half and seasonings to a baking dish or your Ninja 8-inch pan.
Select Sear/Sauté, power level 4. Heat to almost a boil Add the shredded sharp cheddar and stir until melted. Pour over potatoes. Cover with foil.
Select Bake with a tmperature of 325°F for 15 minutes. Remove foil. Continue to bake, incrasing the temperature to 345°F for 15 more minutes.
Keep checking for desired liquid evaporation and browning.
In total I baked 35-40 minutes. Check frequently. It will thicken upon sitting.
****
Semolina Flour Coconut Cake Drenched in Sweet Syrup*, By: Annelle Abed, December 11, 2020
Ingredients:
*Cake
1 cup semolina flour
1 cup fine coconut
½ cup sugar
1 cup yogurt
1 tablespoon baking powder
2 eggs
1 tsp vanilla extract
¾ cup vegetable or canola oil (I usually use canola oil)
Directions:
Mix all together and bake in the Ninja Foodi.
Select Bake with a temperature of 325°F for 30 minutes.
*Syrup
2 cups sugar
2 cups water
1 tablespoon lemon juice
Directions:
Bring ingredients to boil on stove for 10 minutes, let it sit until the cake is baked. Then pour all over the cake and sprinkle some more coconuts if you like and enjoy!
****
Shake & Bake Boneless Pork Loin Chops*, By: Audrey Peters, July 6, 2019
Ingredients:
2-6 boneless pork chops, ½” thick
Shake & Bake Coating Mix – your choice of flavor
Directions:
Place the reversible rack in the high position in the Foodi pot.
Select Air Crisp with a temperature of 400°F to begin preheating for 5 minutes as you prepare the pork chops.
Moisten the pork chops with water. Place 2 in a bag with the mix. Shake to coat well.
(You can spritz the rack with oil, if desired, just before you place the pork chops).
Select Air Crisp with a temperature of 400°F for 7 minutes, or until crisp to your liking. Carefully turn over, using a spatula so you don’t tear the coating mix. Cook for an additional 6 minutes, or until your liking.
I also fixed 2 pork chops just coated in a garlic-herb seasoning with salt & pepper. The cook times were the same.
*Added comment: I put 1 cup of water in the bottom of pot before air crisping. I read that a tip that it helped with keeping food moist, (and clean up after). I really think it does work.
****
Shepherd’s Pie*, By: Aurelia Dougan McCollom, September 18, 2019
Ingredients:
1 lb. ground beef
1 onion, diced
1- 16 oz. bag frozen mixed vegetables, thawed
Salt & pepper to taste
1 tsp Worcestershire sauce
½ cup beef broth, (I use 1 tsp beef base to make mine)
Directions:
Select Sear/Saute High. Add the ground beef and diced onion to the Foodi pot. Brown. Remove any excess grease. Add salt and pepper to taste. Once browned, add thawed mixed vegetables, Worcestershire sauce, and beef broth. Reduce heat to Medium. Let cook about 15 minutes, until vegetables are cooked through. Top with mashed potatoes to cover. Add the cheddar cheese to the top.
Select Air Crisp 390°F for about 10 minutes to melt and brown the cheese. Check after 6 minutes. Continue browning as necessary.
Mashed Potatoes
4 chopped garlic cloves or jar equivalent
2½-3 lbs. of potatoes, diced
1 cup water
½ cup sour cream
4 Tbs. butter
Salt & pepper to taste
1 cup cheddar cheese
Place potatoes and water in pot.
Directions:
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 3 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.
Drain the potatoes in a colander. Transfer them to a shallow bowl and mash. Add ingredients for the potatoes. Mix well. Keep warm until needed.
****
Shishito Peppers*, By: Patti Cobbs, July 6, 2019
Appetizer - Air Crisper Shishito peppers w/Green Goddess Dip from Ben Mills Air Fry Every day.
Ingredients:
6 oz. Shishito peppers
Green Goddess Dip – recipe below
Directions:
Lightly coat peppers with olive oil, salt & pepper.
Place the seasoned peppers in the air crisp basket.
Select Air Crisp with a temperature of 400°F for 6 minutes.
*Mine took longer & did not blister as much because the recipe called for 6 ounces of peppers & I was preparing 18 ounces.
Green Goddess Dip
Ingredients:
½ cup mayonnaise
2 Tbs finely chopped basil leaves
1 Tbs. tarragon leaves
2 Tbs. flat leaf parsley
1 Tbs finely chopped chives
Zest of ½ lemon
1 Tbs. lemon freshly squeezed lemon juice - to taste
Directions:
Place the ingredients in a blender and purée until smooth, scraping down the sides of the blender with a rubber spatula. May be refrigerated for up to 1 week.
****
Shredded Chicken Taco Meat*, By: Missy Perkins Shaffer, February 20, 2019
Last week I made the below Shredded Chicken taco meat.
I was able to use the leftover taco meat to make Chicken tortilla soup in my Foodi. Super simple and nothing goes to waste!
Ingredients:
1⁄3 cup apple cider vinegar
4 teaspoons minced garlic cloves
4 teaspoons cumin
2 teaspoons oregano
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon ground cloves
2 tablespoons vegetable oil
¾ cup chicken broth
3 tablespoons lime juice
2 oz. chipotle pepper sauce
3 lbs. boneless chicken breast
Directions:
Combine vinegar, lime juice, chipotle pepper sauce, garlic, cumin, oregano, black pepper, salt, chicken broth and clove in the Foodi pot. Place the chicken breast on top of the ingredients.
Select Pressure HI for 10 minutes. Do a Natural Release for 10 minutes then a Quick Release to finish the release of pressure.
Remove the chicken and shred with fork. Return the chicken back in the pot to let the flavors meld.
You can also use this recipe with a 4-pound chuck roast for Barbacoa tacos as well. This recipe is not spicy for the sake of my kids, but you can add cayenne pepper to it to kick it up a bit.
**This makes a good amount of tacos, so I always use any leftover chicken in white chicken chili or chicken tortilla soup.
Chicken Tortilla Soup*, By: Missy Perkins Shaffer, February 20, 2019
Ingredients:
1 tsp. olive oil
1 red bell pepper (Poblano works too if you like spicy), diced
1 medium onion, diced
2 jalapeños
1 tsp. garlic
2 tsp. cumin
1 tsp. coriander
Remaining taco meat with juices
2 cups of water
2 cups of chicken broth
1 can black beans, drained and rinsed
1 can diced fire roasted tomatoes
9 tortilla chips, ground in food processor or with a mallet
cilantro and Monterrey Jack shredded cheese - optional for garnish
Directions:
Turn your Foodi to Sauté High. Add oil, onions, jalapeños, bell pepper and garlic. Sauté until onions are translucent. Add remaining ingredients and simmer for 30 minutes.
****
Shrimp – Air Crisp*, Julia Perkins Chisholm, March 25, 2019
Ingredients:
Shrimp – shell and tail on
Directions:
Thaw the shrimp if frozen. Add olive oil and a little salt. Toss gently to coat.
Preheat the Foodi. Select Bake with a temperature of 400°F for 5 minutes. Add the shrimp in a single layer to the Air Crisp basket. Bake at 400°F for 5-7 minutes! Oh, my goodness!!!
****
Shrimp & Grits
Prep Time 10 minutes Cook Time 14 minutes Servings 4
Ingredients:
3 cups water, divided
1 cup grits (or coarse grind cornmeal)
3 teaspoons kosher salt, divided
16 frozen uncooked jumbo shrimp, peeled, deveined, patted dry
Juice of 1 lemon
1 teaspoon olive oil
2 cloves garlic, peeled, minced
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon black pepper
¼ cup butter, cut in 8 pieces
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped, for garnish
2 scallions, thinly sliced, for garnish
Directions:
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: NATURAL 10 MINUTES
Directions:
Pour ½ cup water into the pot.
Place grits, 2 teaspoons salt, and remaining 2 ½ cups water into the Ninja® multi-purpose pan* (or an 8-inch baking pan). Stir to combine.
Place pan onto the reversible rack, making sure rack is in the lower position. Place rack with pan 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 4 minutes. Select START/STOP to begin.
While grits are cooking, place shrimp in a medium bowl and toss them with lemon juice, olive oil, garlic, chili powder, garlic powder, pepper, and remaining salt. Coat thoroughly; set aside.
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 the butter and cheese into the grits until completely melted.
Lay shrimp on top of grits and close crisping lid.
Select BAKE/ROAST, set temperature to 375°F, and set time to 10 minutes. Select START/STOP to begin.
When cooking is complete, garnish with parsley and scallions and serve.
****
Shrimp, Sausage, & Vegetable Boil – Ninja Foodi or Ninja Foodi with SmartLid*, By: JoAnn Arden M Kilmer-Brown, February 19, 2022
(No measurements required just add the amount for your family.
Ingredients:
12-14 oz. package kielbasa or smoked sausage
2 tablespoons oil of choice
V8 juice (you can use tomato juice, or some like beer)
1- 15 oz. can chicken broth
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons Cajun seasoning or Old Bay seasoning (I used old bay this time)
5 cloves garlic
1 tablespoon hot sauce
3 bay leaves
1 tablespoon parsley
potatoes – peeled & cut into quarters, (or baby potatoes with skin on)
onions - cut in half
cabbage – cut up
1 can baby corn cobs, or corn on the cob shucked, cut in half
¼ cup cocktail sauce (optional)
Directions:
Cut the kielbasa or sausage into rounds.
Select Sear/Sauté HI to begin heating. Add the oil. Brown. Remove. Deglaze the pot if needed with the chicken broth. Be sure to get the brown bits from the bottom to prevent getting an ERR message.
Return the meat. Add the V8 juice, onion powder, garlic powder, Cajun seasoning or Old Bay seasoning, garlic, hot sauce, bay leaves, and parsley. Add the cocktail sauce if using. Mix well.
Add the potatoes, onions, cabbage, and corn. Mix well.
Close the lid.
Select Pressure Cook HI with a time of 4 minutes using a Quick Release.
No measurements required just add the amount of each you want to make.
****
Shrimp - Wild Caught with Shell On*, By: Phillip J. Smolinsky, November 15, 2019
Select Air Crisp with a temperature of 400°F degrees for 5 minutes.
They turn out moist and tender.
****
Simple Ninja Foodi Topped Mac-N-Cheese*, By: Andi Schuff, October 26, 2018
Ingredients:
1 pound pasta
4 cups water
1 can evaporated milk (12 oz.)
3 Tbs. butter (cut into three pieces)
2 cups shredded cheese
½ tsp. garlic salt
½ tsp. pepper
1 Tbs. mustard powder
1 Tbs. paprika
1 cup Panko bread crumbs or crushed Ritz crackers
4 more Tbs. butter
Directions:
1. Combine water, pasta, 3 tablespoons butter, and seasoning. Cook on high pressure for 4 minutes.
2. Natural release for 5 minutes. Then, quick release.
3. Turn Foodi to sauté @ medium. Add evaporated milk and cheese. Stir until cheese is melted.
For bread crumbs:
1. Melt 4 tablespoons butter.
2. Combine melted butter and bread crumbs.
3. Evenly distribute bread crumb mixture across top.
4. Cook in Air Crisp for @ 360 for 5 minutes.
5. ENJOY!!!
(The M&C was a little bland! I thought about adding Tastefully Simple Bacon Bacon but did not. I would appreciate any seasoning suggestions. Thanks!)
****
Simple Pulled Pork Sandwiches
Ingredients:
2 ½ 3 pounds uncooked boneless pork shoulder, cut in 1-inch cubes
2 tablespoons barbecue seasoning
1 tablespoon garlic powder
2 teaspoons kosher salt
1 cup apple cider vinegar
1 can (6 ounces) tomato paste
FOR SERVING
Potato rolls
Coleslaw
Directions:
Add pork, spices, and vinegar 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 35 minutes. Select START/STOP to begin.
When pressure cooking is complete, quick release the pressure by turning the pressure release valve to VENT position. Carefully remove lid when unit has finished releasing pressure.
Select SEAR/SAUTÉ and set to MEDIUM-HIGH. Select START/STOP to begin.
Add tomato paste and stir to incorporate. Allow pork to simmer for 10 minutes, or until the liquid has reduced by half, as shown above, stirring occasionally with a wooden spoon or silicone tongs to shred the pork. Serve pulled pork on potato rolls topped with coleslaw.
****
Sloppy Joe’s – Foodi*, (Original Ninja Multi-Cooker Recipe By: Barb Ruiz Rizzio-Meyer, May 5, 2014), Converted to the Foodi, By Aurelia Dougan McCollom, February 12, 2020
(I will be cutting this recipe in half for just the 2 of us. The cooking times stay the same. There will be leftovers!)
Ingredients:
2 Tablespoons butter
2 pounds ground beef
½ large onion, diced
1 large green bell pepper, diced
5 cloves garlic, minced
1½ cup ketchup
1 cup water
2 Tablespoons brown sugar
2 teaspoons chili powder (more to taste)
1 teaspoon dry mustard
½ teaspoon red pepper flakes (more to taste)
Worcestershire sauce, to taste
2 Tablespoons tomato paste (optional)
Tabasco sauce (optional; to taste)
salt to taste
freshly ground black pepper, to taste
Kaiser rolls
butter
cheese slice - optional
Directions:
Select Sear/Sauté High. Add the butter and ground beef and cook until brown. Drain most of the fat and discard.
Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, salt, pepper, and water. Stir to combine. Add tomato paste, Worcestershire, and Tabasco.
Place the Pressure lid on the Foodi.
Select Pressure Cook High 5 minutes using a natural release for 10 minutes, followed by a Quick Release.
Remove lid and stir. If there is too much liquid, return to Sear/Sauté and simmer for a few minutes to evaporate the excess.
Spoon meat mixture over the rolls, topping with a slice of cheese, (optional)
****
Smithfield Applewood Smoked Bacon Pork Loin*, By: Aurelia Dougan McCollom, May 16, 2019
Ingredients:
1 lb. 4oz. Smithfield Applewood Smoked Bacon Pork Tenderloin
canola oil - or oil of choice
Directions:
I followed the oven directions on the package.
I spritzed the low side of the reversible rack with oil. Handles up. Place the loin on the rack. (I have a heat resistant devices internal thermometer. I inserted it into the meat). Place into the Foodi pot. Close the Air Crisp lid.
Select Bake/Roast with a temperature of 375* for 28 minutes. Turn after 14 minutes of cooking time.
It was very tender and very juicy.
*The original bake time was 30-35 minutes.
Smithfield has different flavors, so choose one you prefer and follow the directions on the package, just shorten the oven time.
****
Spaghetti*, By: Jessica Conol, March 28, 2020
Ingredients:
2 lbs. ground beef
1 onion (chopped)
2 or 3 cloves garlic chopped
1 green bell pepper (chopped)
2 zucchini (chopped)
1 can mushrooms
2 jars spaghetti sauce (used 48 oz)
4 cups beef broth (used better than bullion)
1- 6 oz. tomato paste
1- 16 oz. box spaghetti noodles
garlic salt – to taste
garlic powder – to taste
Italian seasoning – to taste
Directions:
1. Select Sear/Sauté. Add the ground beef and brown. Add the chopped onion, garlic, zucchini, peppers and the mushroom. Continue to sauté for a few minutes more. Turned off the Foodi.
2. Add three cups of the beef broth and stir. Add 1 bottle (24 oz.) spaghetti sauce on top , do not stir. Pour half of the remaining broth into the jar and shake to remove the excess sauce. Pour on top. Repeat the process with the remaining jar of sauce. Do not stir.
3. Break the spaghetti noodles in half. Criss-cross in the Foodi pot numerous times. (I did it like 6 times.) Press the noodles into the liquid. Add a little water to make it just above the noodles. Add the tomato paste on top (do not stir.)
4. Add the pressure cooker lid.
Select Pressure Cook High with a time of 3 minutes, using a Natural Release of 3 minutes, followed by a Quick Release. Remove the lid carefully. It will look soupy.
Stir. It will start to thicken up.
Close the Air Crisp lid and let sit for 5 minutes.
Made in the 8 qt. Ninja Foodi Deluxe.
****
Spaghetti*, By: David Marrione, October 18, 2019
Ingredients:
16 oz. package spaghetti
1- 24 oz. jar your favorite spaghetti sauce (I used “Sal & Judy’s Marinara Sauce”)
12 oz. smoked sausage – cut in rounds
2 Tbs. bacon fat
½ onion, chopped
2 cloves garlic- minced
1- 15 oz. can fire roasted diced tomatoes (plain or with garlic)
1- 6 oz. can tomato paste
2½-3 cups chicken broth or water
Directions:
Select Sear/Sauté High. Sauté the sausage, onion & garlic in the bacon fat. Pour in 2 cups of the chicken broth. Add the spaghetti sauce, using the remainder of the chicken broth to “clean out” the jar. Stir well. Break the spaghetti in half. Add it in a “cross-cross fashion” over the chicken broth. Add the fire roasted tomatoes on top of the spaghetti, followed by the tomato paste. Do Not Stir the tomatoes or the paste. Just leave it on the top.
Place the Pressure Cooker lid on the Foodi.
Select Pressure Cook High with a time of 3 minutes, followed by a 3 minute Natural Release, followed by a Quick Release. (This will result in your spaghetti being al dente (tiny bit firm). If you would like your spaghetti a little softer, I would then suggest Pressure Cooking for 4 minutes, followed by a 3 minute Quick Release. (Experiment to see what your personal preference may be).
****
Spicy Chicken Breast Sandwich*, – Ninja Foodi Grill, Foodi, Oven, or Ninja Air Fryer, By: Aurelia Dougan McCollom, January 12, 2020
I took my flour coating recipe for my Buttermilk Fried Chicken and spiced it up a bit.
I’ve been trying for weeks to make a breading hot enough for Bob and I think I finally got it right!
I went to the spice rack and took out everything with heat and just started adding.
If you like a spicy chicken sandwich, I think you’ll like this.
I had some Chick-fil-A sauce and Bob preferred that to the sauce I made. He did have 2 sandwiches to test out both.
If you don’t have the Chick-fil-A sauce, Wal-Mart sells a Good Value brand of a chicken dipping sauce that is pretty close to the same in flavor. I have bottles on hand in the pantry. Good Value also makes a dipping sauce for the waffle fries that is really good.
If you shop Sam’s Club, try the Member's Mark Southern Style Waffle Fries. Another close second to Chick-fil-A. waffle fries.
I was in Aldi’s this morning for hamburger buns. I found 4 Brioche Buns and bought them to try. They really made this sandwich. If you have an Aldi store near you, I highly recommend them.
Ingredients:
Brioche buns
dill pickles
pepper jack cheese slices – optional
ALL Hot Seasonings are for our tastes. Adjust to your desired heat preference
*Chicken Marinade
3 chicken breasts – cut in half at the center, then sliced horizontally down the middle – pound down just a little if extremely thick
½ cup dill pickle juice
*Flour Mixture
2 cups flour
¼ cup Slap Yo Mama Cajun Seasoning
1 Tbs. onion powder
1 Tbs. garlic powder
1 tsp. ground cayenne red pepper
1 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
2 eggs
2 tsps. Texas Pete’s Red Hot Sauce – (basically just sprinkle some in)
*Breadcrumb & Panko Mixture
1 cup breadcrumbs
½ cup panko
Directions:
Dredge each breast in flour, then egg, and then breadcrumb mixture.
When all are covered, spritz the top of the chicken with avocado, or canola oil. Turn over and spritz the opposite side. Place in the freezer for 15 minutes or refrigerator for 30 minutes.
Place the Air Crisp pan in the Ninja Foodi Grill, Oven or Air Fry basket.
Select Air Crisp with a temperature of 390°F and begin preheating while preparing the chicken.
When prompted, spritz the heated pan with oil. Add the chicken.
Close the lid to begin cooking.
The Air Crisp time will default to 20 minutes; you will not need this amount of time. Check after cooking for 10-12 minutes for crispness. Turn after your desired browning. Continue cooking for another 2 minutes. Temp probe for a temperature of 165°F. (These temped at 180°F but were still moist.) The chicken crisped for about 14 minutes total.
Add the cheese and close. It should melt while you are dressing your bun; if not just Air Crisp for a minute.
Dress the bun with your sauce of choice and pickles. If you wish you can toast the bun.
I hope you try this and enjoy it as much as Bob and I did.
****
Spicy Fried Chicken – Foodi XL Grill & Dual Air Fryer*, By: Aurelia Dougan McCollom, November 14, 2021
Any Ninja Foodi appliance can be used
Ingredients:
3 thighs – skin on
3 legs -skin on
2 eggs
Cholula - Shake to your hearts content!
Tony's Creole Seasoning or Slap Ya Mama – Slap Ya Mama was used in this recipe
avocado oil
Dredging mixture:
¾ cup flour
¾ cup potato starch or cornstarch – potato starch was used in this recipe
¼ teaspoon granulated garlic
½ teaspoon salt
1 teaspoon ground black pepper
1 Tbs. Slap Ya Mama, or to taste
1 tsp paprika
Directions:
Put the chicken in a bowl. Spritz chicken with Avocado oil. Add the seasoning and mix well. Add the chicken to a Ziploc bag. Seal and refrigerate for 4 hours.
Whisk 2 eggs. Add Cholula. Whisk to incorporate. Pour over the chicken. Coat well. Shake off the excess egg wash.
Add the dredge mix to a bowl or Ziploc bag. Add the chicken. Shake to coat well.
Remove chicken when coated to a sheet pan. Spritz both sides with avocado oil spray until you don't see any of the flour mix.
Air Crisp with a temperature of 390° for 24-26 minutes, depending how big the pieces are, turning after 12 minutes. (I didn’t turn until the 15 minute mark.) Cook to an internal temperature of 165° or higher. Cooking time was just @20 minutes.
My chicken temped out @182°. It was very crispy and exceptionally moist.
****
Split Pea & Ham Soup*, By: Alex Simpson, April 22, 2020
Ingredients:
ham & bacon pieces, amount determined by you
3 little potatoes, diced
2 carrots, diced
3 stalks celery, diced
2 turnip, diced
1 rutabaga, diced
1 onion, diced
2 bay leaves
cracked, pepper to taste
2 tsp vegetable stock powder
5 cloves garlic, crushed
1 Tbs. fresh parsley
1½ cups green split peas - unsoaked
1 Tbs. butter
dash olive oil
8 cups boiling water – for the pot
Directions:
Select Sear/Sauté High on the Ninja Foodi to begin preheating.
Add the oil and butter. When heated, add the diced vegetables. When soft, add the bay leaves. Season with cracked pepper.
Add the unsoaked split peas and stir. Add the vegetable stock powder and water. Stir to incorporate.
Attach the presssure Cooker lid, being sure the pressure valve is set to Seal.
Select Pressure Cook High for 15 minutes using a Natural Release of 10 minutes, followed by a Quick Release.
Remove the lid carefully.
Add the ham and bacon. Stir to incorporate.
Remove the bay leaves.
Reseason with cracked pepper afte tasting if necessary.
Add the chopped parsley.
A real winner dinner! Enjoy!
****
St Louis Ribs - Ninja Foodi with Smartlid OL601*, By: Brandi Tatarchuk, February 27, 2022
Ingredients:
1 slab ribs
season to taste
1½ cups water – for pot
Directions:
Remove membrane from the ribs. Season.
Add the water to the pot. Place your ribs meaty side towards the pot and wrap around.
Select Pressure Cook HI with a time of 17 minutes using a Natural Release of 6 minutes. Make sure the valve is set to close.
When done, remove ribs and liquid from the pot. Inset the rack to the low position. Select Air Fry with a temperature of 400°F and a time of 15 minutes.
****
Steak - Foodi Air Fryer*, By: Chan Taylor, January 18, 2019
Ingredients:
1-2 steaks, 1-inch thickness – your choice of cut
4 tsp. lite soy sauce (1 tsp. on each side)
pepper – to taste
granulated garlic – to taste
Directions:
Oil rack and place on the high rack position. Place in the Foodi. Preheat rack for 5 minutes @ 390 degrees.
While preheating, rub the steaks with lite soy sauce. Generously pepper and sprinkle granulated garlic on both sides. When preheated, place the steaks on the heated rack. Cook until desired doneness.* (Turning is not necessary).
* My steaks were cooked for 14 minutes. They had an internal temperature 145°F.
****
Steak Fries – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, February 11, 2020
Ingredients:
2 russet potatoes, cut in half lengthwise and cut twice again
Mrs Dash, to taste
avocado oil – to spritz
Goya seasonings, to taste
Directions:
After slicing the potatoes, place in a bowl of ice water to remove excess starches for 20 minutes. Remove to a sheet pan lined with a towel or paper towels to pat dry. Place in a bowl or zip bag. Spritz with the oil. Add seasonings as desired and toss to coat.
Select Air Crisp with a temperature of 390°F. (Preheating is optional.) Add the potatoes and air crisp for 5 minutes. Flip and continue for an additional 5 minutes or to your desired crispness.
Depending on the thickness of your potatoes it may take a little more or a little less time. This batch took exactly 10 minutes. (Most likely because the Air Crisp basket was already hot from roasting the game hens.)
****
Steak Kabobs Without the Sticks*, By: Vicki Otto Wittstruck, July 1, 2019
Ingredients:
1-2 lbs. steak – cut in chunks
1 jar chili sauce
red pepper flakes – to taste
*vegetables of choice – vegetables used in this recipe:
1- 2 red pepper – or peppers of choice, cut into chunks
1 zucchini, cut into chunks
1 onion, cut into chunks
salt and pepper – to taste
Directions:
Cut up the steak and put it in a jar of chili sauce. Add the red pepper flakes and mix well. Refrigerate overnight.
Just before cooking, toss the cut-up vegetables of choice with olive oil, red pepper flakes, black pepper and salt.
Add the meat mixture with sauce and vegetables to the Air Crisp basket.
Select Air Crisp with a temperature of 350°F for 15 minutes, stirring every 5 minutes.
Select Broil for 2 minutes for medium rare, or longer for your desired doneness. So yummy!
****
Steak, Mashed Potatoes & Asparagus
Prep Time 10 minutes Cook Time 9-13 minutes Servings 2-4
Ingredients:
5 Russet potatoes, peeled, cut in ½ inch pieces
½ cup water
¼ cup butter, divided
½ cup heavy cream
1 cup shredded cheddar cheese
1 tablespoon plus 2 teaspoons kosher salt, divided
3 teaspoons ground black pepper, divided
2 frozen New York strip steaks (12 ounces each, 1 ½ inches thick)
1 bunch asparagus, trimmed
1 tablespoon olive oil
APPROX. PRESSURE BUILD: 9 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place potatoes and water into the pot.
Place the reversible rack in the pot over potatoes, making sure rack is in the higher position. Season steaks with 1 tablespoon salt and 1 teaspoon pepper, then place them on the rack.
Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 1 minute. Select START/STOP to begin.
While the unit is pressure cooking, toss the asparagus with olive oil, 1 teaspoon salt, and 1 teaspoon black pepper.
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 steaks from pot and pat steaks dry. Mash potatoes with ¼ cup butter, cream, cheese, 1 teaspoon salt, and 1 teaspoon pepper, using a mashing utensil that won’t scratch the nonstick surface of the pot.
Return rack with steaks to pot over mashed potatoes. Place asparagus on rack next to steaks. Close crisping lid. Select BROIL and set time to 8 minutes for medium steak or 12 minutes for well-done. Select START/STOP to begin.
When cooking is complete, remove steaks from rack and allow to rest for 5 minutes before serving with mashed potatoes and asparagus.
A tip from the Ninja® Kitchen Team
WANT TO USE FRESH STEAKS INSTEAD OF FROZEN?
Don’t pressure cook them—just add them to the rack over the mashed potatoes as instructed in step 7. Broil the fresh steaks until internal temperature is at least 130°F. Flip them over halfway through broiling.
****
Steamed Broccoli & Carrots*, By: Randall McGouirk, February 18, 2020
Ingredients:
2 Heads of Broccoli
2 Large carrots
¼ cup water
Directions:
Slice the broccoli heads in half and slice up carrots. Pour ¼ cup water into the Ninja Foodi.
Place the Air Crisp Basket into the Ninja Foodi. Add the carrots and broccoli to the basket.
Add the pressure cooker lid and seal. Turn the pressure release valve to vent.
Select Steam with a time of 8 minutes.
Serve.
****
Sticky Ribs*, By: Aurelia Dougan McCollom, August 17, 2019
Tonight I made the Sticky Ribs from the Foodi Recipe Book. Excellent!
**Bob doesn’t like ribs! YAY! More For me! He had cheeseburgers!
I followed the directions except, I used my rub & 1 cup Apple Cider Vinegar in place of the beer and increased pressure cooking time by 1 minute.
I had just over a 5 lb. package of Spare Ribs. I cut them into 4ths. I only cooked 2 sections at a time, which was just over 2 lbs. per cooking.
They were seasoned overnight with my KC Rub.
Ingredients:
1- 5 lb. package spare ribs – divided into 4 sections (2-2 ½ pounds, per set), (4 ribs per section)
1 cup apple cider vinegar
1 cup Masterpiece barbecue sauce – or sauce of choice
Kansas City Rib Rub – recipe attached
Directions:
Apply rib rub as directed below and let sit overnight or at least 4 hours.
Add the apple cider vinegar to the Foodi pot. Place the Air Crisp basket in the pot. Stand the ribs, meaty side facing the basket side.
Add the pressure cooking lid.
Select Pressure Cook HI with a time of 20 minutes using a Quick Release. Carefully remove pressure lid when unit has finished releasing pressure.
Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 15 minutes.
After 10 minutes, open lid and liberally brush ribs with barbecue sauce. Close lid to resume cooking for 5 more minutes.
When internal temperature reaches 185°F, cooking is complete and ribs are ready to serve.
After they cooled, I Food Savered the remaining for future meals.
Kansas City Rib Rub, Aurelia Dougan McCollom, December 10, 2017
½ cup brown sugar
¼ cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
1. Combine all ingredients together and transfer to an airtight container. This rub may be stored up to six months in a cool, dark place.
2. Apply rub evenly over ribs. The rack of ribs should be dry to the touch, so pat it dry with paper towels before sprinkling with the rub mixture. The general rule with rubs is what sticks to the meat is the perfect amount.
Let ribs sit overnight or at least 4 hours.
****
Sticky St. Louis Ribs*, By: Audrey Peters, April 17, 2019
Ingredients:
1 rack uncooked St. Louis ribs (3-3 ½ pounds), cut in thirds (4 ribs per section)
½ cup apple juice
1 cup barbecue sauce
Rib Rub:
½ cup brown sugar
1 tsp. salt
1 tsp. pepper
1 Tbs. paprika
1 Tbs. garlic powder
2 drops liquid smoke
Directions:
Mix rub ingredients in a bowl. Rub into ribs being sure to cover all.
Pour apple juice into pot. Place ribs into 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 19 minutes. Select START/STOP to begin.
When pressure cooking is complete, quick release pressure by turning the pressure release valve to the VENT position. Carefully remove pressure lid when unit has finished releasing pressure.
Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 15 minutes. Select START/STOP to begin.
After 10 minutes, open lid and liberally brush ribs with barbecue sauce. Close lid to resume cooking for 5 more minutes.
When internal temperature reaches 185°F, cooking is complete and ribs are ready to serve.
****
Sticky St. Louis Ribs
Prep Time 10 minutes Cook Time 41 minutes Servings 4
Ingredients:
1/4 cup barbecue spice rub
2 tablespoons kosher salt
2 tablespoons brown sugar
1 rack uncooked St. Louis ribs (3-3 ½ pounds), cut in thirds (4 ribs per section)
½ cup beer
1 cup barbecue sauce
Approx pressure build: 6 minutes
Pressure cook: 19 minutes
Pressure release: 1 minute
Air crisp: 15 minutes
Directions:
In a small bowl, stir together barbecue spice rub, salt, and brown sugar. Season ribs evenly with spice mix.
Pour beer into pot. Place ribs into 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 19 minutes. Select START/STOP to begin.
When pressure cooking is complete, quick release pressure by turning the pressure release valve to the VENT position. Carefully remove pressure lid when unit has finished releasing pressure.
Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 15 minutes. Select START/STOP to begin.
After 10 minutes, open lid and liberally brush ribs with barbecue sauce. Close lid to resume cooking for 5 more minutes.
When internal temperature reaches 185°F, cooking is complete and ribs are ready to serve.
tip from the Ninja® Kitchen Team
The Ninja® roasting rack insert makes it easy to hold up the ribs while cooking. It is available for purchase on ninjaaccessories.com.
****
Stone Ground Grits*, By: Chan Taylor, January 26, 2019
Ingredients:
1 cup stone ground yellow grits
4 cups water
½ cup milk or heavy cream
1-2 tsp salt (taste water it should taste slightly salty)
Directions:
Add 1 cup water to the Foodi pot. Add the rack in lower position. Add your ingredients to a 2-quart oven-proof bowl. Select Pressure Cook setting of HI for 50 minutes. Natural release 10 minutes.
****
Strawberry Preserves*, By: Randall McGouirk, April 5, 2020
Ingredients:
2 lbs. strawberries – cut up
1 pint blueberries
5 cups sugar
Directions:
To the Foodi pot, add the cut up the strawberries, blueberries and sugar. Mix well. Let sit for 30 minutes to an hour to macerate. Once done, you can begin cooking.
Select Sear/Sauté Medium High. Cook for 35 plus minutes.
Place a small plate into the freezer to get very cold.
To test to see if the jam is done, remove the plate and place a spoonful of jam on the plate. Turn the plate to the side. If the jam stays in place, it is then ready.
****
Stuffed Peppers
Prep Time 10 minutes Cook Time 30 minutes Servings 6
Ingredients:
1 tablespoon garlic powder
1 teaspoon black pepper
1 tablespoon ground cinnamon
½ teaspoon ground cloves
1 ½ tablespoons kosher salt, divided
3 tablespoons paprika
1 1/2 teaspoons ground cumin
1 pound uncooked ground beef
1 small onion, peeled, finely chopped
1 cup brown rice
1 cup chicken stock
¼ cup dry white wine
4 large bell peppers, seeds and stems removed, tops chopped
1 cup whole cashews, chopped
½ cup fresh parsley, chopped
APPROX. PRESSURE BUILD: 8 MINUTES
PRESSURE RELEASE: NATURAL 10 MINUTES
Directions:
In a small mixing bowl, stir together the garlic powder, black pepper, cinnamon, cloves, 1 ½ teaspoons salt, paprika, and cumin; set aside.
Add beef, onion, rice, stock, wine, and 2 tablespoons spice mix to the pot, breaking apart meat. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 15 minutes. Select START/STOP to begin.
When pressure cooking is complete, naturally release the pressure for 10 minutes, then quick release any remaining pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Stir meat mixture, then add chopped pepper tops, cashews, fresh parsley, and remaining salt. Using a rubber or wooden spoon, stuff mixture into the 4 bell peppers.
Place stuffed peppers in the pot. Close crisping lid. Select BAKE/ROAST, set temperature to 360°F, and set time to 15 minutes. Select START/STOP to begin.
When cooking is complete, serve immediately.
A tip from the Ninja® Kitchen Team
Save remaining spice blend and use it for roasting vegetables or seasoning fish.
****
Stuffed Shells*, By: Michael Bielick, April 14, 2019
Ingredients:
1 lb. ground Italian sausage
24 oz. jar spaghetti sauce
¼ jar water, (rinse out the jar) – for the pot
1 cup ricotta cheese
¼ cup Parmesan cheese
½ cup mozzarella cheese
1 box Jumbo pasta shells
Directions:
Brown Italian sausage and drain excess grease. Add ½ of the sauce and mix with the sausage.
In a separate bowl, mix together the cheeses. Stuff the un-cooked shells with the cheese mixture. Add to the pot. Carefully cover with the rest of the sauce and ¼ jar of water.
Select Pressure Cook HI for 8 minutes, using Quick Release.
If desired, carefully cover the shells with non-stick foil. Add a couple slices of frozen garlic bread to the top.
Select Broil. Set the time for 8 minutes. Turn after 4 minutes, or until desired browning. Removed bread and foil. Sprinkle mozzarella cheese on top of the shells. Select Broil. Cook until desired browning.
****
Summer Garden Pasta*, By: Randall McGouirk, June 29, 2020
Ingredients:
½ bulb garlic, chopped
10-15 fresh basil leaves, whole
2 tomatoes, chopped
1 red bell pepper, sliced
1 large onion, sliced
1 lb. thin spaghetti or Angel Hair Pasta
1 cup Parmesan cheese
2 cups pasta water, reserved
2 tablespoons olive oil
Directions:
Fill Ninja Foodi with water to cook pasta.
Select Sear/Sauté to begin heating the water. Cook pasta in Foodi until done. Drain pasta while reserving 2 cups of pasta water. Add the olive oil to the pot. Select Sear/Sauté High. Add the onion, pepper and garlic. Cook until onions are translucent.
Return the cooked pasta to the Foodi and stir.
Select Sear/Sauté Low. Add the reserved pasta water and the parmesan cheese. Stir. Once combined add tomatoes and basil. Stir until basil is wilted. Serve with fresh basil garnish
****
Sweet & Spicy Chicken Drumsticks*, By: Audrey Peters, August 8, 2019
Ingredients:
1 16 oz. box (4) frozen Sandra’s Sweet & Spicy Chicken Drumsticks
Directions:
Add 1 cup of water to the Foodi pot.
Add the Air Crisp basket. Place the drumsticks in the basket.
Select Pressure Cook High for 10 minutes with a Natural Release. When done, spray lightly with olive oil.
Select Air Crisp with a temperature of 390°F for 5 minutes, or until slightly browned. Flip and spray lightly with olive oil. Air Crisp for 4 minutes more. They were perfect! They didn't dry out, they weren't too moist, we loved them! They are spicy! Taste before you add any more spice to them.
****
Sweet Chili Korean BBQ Chicken*, By: Geneva Campbell, April 7, 2019
Ingredients:
frozen boneless chicken thighs – Tyson brand was used in this recipe
Sweet Chili Korean BBQ sauce
Jasmine rice & corn - optional
Directions:
Select Pressure Cook HI and cook for 20 minutes with a Natural Release of 10 minutes, then do a Quick Release.
Drain broth. Shred the chicken and add the bbq sauce.
Select Sauté, Medium for 5 minutes.
Serve with Jasmine rice and a side of corn.
****
Sweet ‘n Sour Red Cabbage, By: David Marrione, October 22, 2019
Ingredients:
1 medium head of red cabbage
4 slices of bacon. diced
1 onion, sliced
¼ cup brown sugar
½ cup water
¼ cup apple cider vinegar
1 teaspoon salt
1/8 teaspoon black pepper
Directions:
1) Shred cabbage. Discard core. Set aside.
2) Select Sear/Sauté on the Foodi.
3) Cook the bacon and onion together in the Foodi pot, until bacon is crispy, and onion is translucent.
4) Add cabbage, brown sugar, water, vinegar, and seasonings to pot with bacon drippings & onion.
5) Place pressure cooker lid on unit. Turn the knob to seal.
6) Select Pressure Cook High with a time of 10 minutes*, followed by a Quick Release.
7.) Add an additional tablespoon of vinegar if desired. Garnish with additional fried bacon.
*NOTE: If you like your cabbage a bit firm, I would suggest cooking it under pressure for 5-7 minutes before doing a quick release. Cooking cabbage under pressure for 10 minutes, as the recipe suggests, will result in your cabbage being a bit on the “limp” or “wilted” side. Experiment for your desired preference of doneness.
****
Sweet Potatoes – Different Directions, April 23, 2019
Chan Taylor - Add ½ cup of water to the pot. Select Pressure Cook HI for 5 minutes using a Quick Release. Next, select Bake with a temperature of 390°F for 20-30 minutes, or until fork tender.
Randall McGouirk - Wash potatoes and stab with fork all over. Add the potatoes to the Air Crisp basket.
Select Air Crisp at 400°F for 40 Minutes. Once potatoes are done, remove from the pot and wrap in towel. The steam from the potato will make it extra soft.
Kelly Crenshaw – Add ½ cup water to the pot. Select Pressure Cook HI for 5-10 minutes with a Quick Release.
Darlene Coffman-Bell – For 2 - 1 lb. each sweet potatoes - Add ½ cup water to the pot. Select Pressure Cook HI for 20-25 minutes with a Quick Release.
Cora Marie Scott – For 6 sweet potatoes – Add ½ cup water to the pot. Select Pressure Cook HI for 20 minutes with a Quick Release.
I like mine a little firmer after so that I can peel, slice ¼th thick, layer, cover with marshmallows and crushed pecans. Heat to melt marshmallows.
****
Taco Bell Pizza for Home*, By: Aurelia Dougan McCollom, May 7, 2019
Ingredients:
2- 6-inch tortillas (flour or corn) – per pizza
ground beef seasoned taco meat – (shredded seasoned pork for tacos was used in this recipe)
1 tomato, diced
1 onion, diced
1/3 cup refried beans
¼ cup enchilada sauce
Mexi-blend cheese
cilantro, chopped (optional)
olive oil or oil of choice – spritz for shells
Directions:
Spritz the shells lightly with oil and rub on both sides. I used my dehydrating racks to crisp the shells. Place a shell on the 2nd to top rack with a rack directly on top to keep it from flying around and flat. Select Air Crisp with a temperature of 400°F for 4 minutes. Flip when beginning to get crisp and crisp for another 3 minutes longer. If you don’t have the racks, use the rack in the low position, handles up.
Warm the refried beans in the microwave for easy spreading. Spread desired amount across the top of a tortilla, then top with the desired amount of meat mixture of your choice. Top with the other tortilla.
Spread the desired amount of enchilada sauce to cover the top of the tortilla. Add the desired amounts of onions, tomatoes, cilantro (optional) and cheese.
Add the pizza to the 2nd from the top on the dehydrating rack or if using the reversible rack, use the low position with the handles up.
Select Air Crisp 400°F for 5-8 minutes, or until cheese is melted. Serve and enjoy!
****
Taco Bowls – Ninja Foodi Grill*, By: Margi Aaron Sandman, August 26, 2020
Perfect meal for a warm summer night.
Ingredients:
flour tortillas
PAM
lettuce, tomato, avocado, tuna, hard-boiled egg, etc. to make a Cobb salad
Directions:
Select 375°F on your Ninja Foodi Grill to begin preheating.
Spritz a ramekin or similar size oven safe bowl. Place the tortilla inside to shape. When ready, place in the Air Crisp basket for 4 minutes.
****
Taco Salad Bowls – Ninja Foodi*, By: Aurelia DouganMcCollom, May 13, 2021
The NinjaFoodi 8 qt. was used in this recipe. You can also use the 6 qt.
Ingredients:
burrito size flour tortillas
canola oil or oil of choice – to be lightly brushed on the top and sides on the outside of the shell with a silicone brush
1 lb. ground beef
taco seasonings – to taste
chopped tomatoes
chopped onions
Mexi-blend cheese, shredded
sour cream
salsa or picante sauce
Dole Southwest Premium Blend Salad package
7” bundt pan
red sling
9” bands (I used the Grifiti Band Joes Cross Style 4, 6, 9, 12 Inch) from Amazon
Directions:
Using your bundt pan, drape a shell over to form a bowl. Secure with a 9” band to hold in place. Spritz a little oil on top of the shell. Using your brush, brush the top and sides lightly. Place the pan on the red sling. Lower it into the Ninja Foodi pot.
Select Air Crisp with a temperature of 370°F with a time of 20 minutes. You will not need that amount of time. Crisp until you reach your desired browning. You can adjust your heat temperature up or down, but if you do go up, watch carefully for burning. Mine were crisp in about 8 minutes.
Carefully remove the sling and the bands. Continue until all are made.
Add the ground beef to the Ninja Foodi pot.
Select Stove Top High to begin browning. When browned, remove any excess grease. Add seasonings, to taste.
Mix the salad in a large bowl with the ingredients from the package.
Place the shells on individual dinner plates. Add some salad, meat and top with more salad. I garnished with tomatoes, onions, cheese, salsa, and sour cream. Feel free to use any garnish as desired.
FYI: I tried using the rack in the low position with the bundt pan, but found that the air circulation would raise the shell to close to the fan. I burned the 1st one. Using the sling gave it more room and the shells just had a nice browning on top and sides.
****
Taco Soup – Ninja Foodi OneLid or any Ninja Pressure Cooker*, By: Aurelia Dougan McCollom, January 6, 2022
Ingredients:
1 onion, diced
1 pound ground beef
9 ounces chorizo pork
4-6 cups beef stock
1- 10 oz. can RoTel
2- 14.5 ounces fire roasted tomatoes
30 ounces black beans canned, drained
15 oz. kidney beans
2 cups frozen corn frozen or 1 can, drained
1 oz. taco seasoning
Garnishes: shredded cheese, cilantro leaves, tortilla strips, sliced jalapenos, sour cream
Directions:
Add onion to inner pot along with ground beef and chorizo. Turn the Ninja Foodi to High using Sear/Sauté. Brown. Add the seasoning and stir.
Deglaze the pot with beef stock. Make sure there isn’t anything stuck to the bottom. You will possibly get an error message if there is. Add the tomatoes, kidney beans, black beans, RoTel, and corn.
Add the pressure lid. Make sure the valve is set to seal. Select Pressure Cook High with a time of 5 minutes, using a Natural Release of 10 minutes, then a Quick Release. Let the Pressure Cooker go to keep Warm.
Ladle soup into bowls and top with your choice of toppings. Serve & Enjoy!
****
Tamales*, By: Thomas H Allee, November 8, 2019
Ingredients:
frozen uncooked tamales
1 cup water – for pot
Directions:
Add 1 cup of water to the Foodi pot.
Place your desired amount of tamales in the Air Crisp Basket.
Select Pressure Cook High with a time of 30 minutes using a Quick Release.
Remove carefully and enjoy!
****
Tempura Shrimp - Frozen SeaPak*, Andi Schuff, October 24, 2018
Frozen SeaPak brand Tempura Shrimp.
Original directions call for 18-20 minutes (+ pre-heat) @ 400.
I cooked them in the Ninja Foodi on Bake/Roast for 10 minutes (no pre-heat) @ 375. (It is turning out to be 25 degrees less for about half the time of what the directions say for frozen snacks.)
****
Teriyaki Chicken, Broccoli & Rice
Prep Time 10 minutes Cook Time 32 minutes Servings 2
Ingredients:
1 cup long-grain white rice rinsed
1 cup chicken stock
½ cup frozen mixed vegetables
2 teaspoons kosher salt, divided
2 teaspoons ground black pepper, divided
1 tablespoon Adobo seasoning
2 uncooked fresh boneless skinless chicken breasts (8 ounces each)
1 head broccoli, cut in 2-inch florets
1 tablespoon extra virgin olive oil
¼ cup teriyaki sauce
Approx. pressure build: 8 minutes
Pressure cook: 2 minutes
Pressure release: 10 minutes
Broil: 12 minutes
Directions:
Place rice, chicken stock, frozen vegetables, 1 teaspoon salt, 1 teaspoon pepper, and Adobo seasoning into the pot stir to combine.
Place 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 (HI). Set time to 2 minutes. Select START/STOP to begin.
While chicken and rice are cooking, toss broccoli in a bowl with the olive oil and remaining salt and pepper.
When pressure cooking is complete, allow pressure to natural 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.
Brush tops of chicken breasts liberally with teriyaki sauce. Add broccoli to rack around chicken.
Close crisping lid. Select BROIL and set time to 12 minutes. Select START/STOP to begin.
Cooking is complete when internal temperature of chicken reaches 165°F. Serve chicken with rice and broccoli.
****
Teriyaki-Marinated Chicken Thighs - Foodi Grill*, By: David Marrione, October 18, 2019
Ingredients:
No measurements are given for this recipe. Add ingredients to taste.
(pre) minced ginger, sesame oil, cracked peppercorns, cumin, sea
salt, lemon, pepper, & Caribbean Jerk seasoning
Teriyaki sauce
chicken thighs – bone-in, skin-on
Directions:
Mix seasonings and teriyaki sauce together. Add the chicken thighs. Marinate for at least 2 hours or longer.
Preheat the Grill on High heat. When preheated, add the chicken thighs to the grill. The grill time is usually between 23-26 minutes depending on the size of the thighs. Baste the thighs after 10 minutes and turn. Baste. Check the internal temperature after 6 minutes of cooking or sooner, if desired. Turn back so skin is up. In order to achieve a good caramelization, increase the heat to MAX the last couple of minutes. Internal temperature needs to reach 165°F. When done, let rest 5-7 minutes.
End Result: The sweetness of the teriyaki will definitely please your taste buds, while there is a slight spice of heat on the back end from the jerk seasoning. The two flavors blend extremely well together to give you a very satisfying meal! Your taste buds will be literally screaming for more!
Sides: Steamed a veggie medley of broccoli/cauliflower/carrots seasoned with sesame oil/salt/pepper, and a bit of garlic. Also made some brown rice (not pictured) in the Ninja Foodi.
Overall, a very satisfying & tasty meal!
A DIY Teriyaki Sauce, is provided for you to try.
Teriyaki Sauce, By: Diane Wimmer, October 18, 2019 – also cross-posted in DIY
Ingredients:
4 tablespoons (60ml) Japanese soy sauce
4 tablespoons (60ml) mirin (Japanese Sweet Cooking Rice Wine)
4 tablespoons (60ml) Japanese cooking sake
¼ teaspoon (1.25ml) sesame oil
2 tablespoons (28g) white sugar
Directions:
Mix all ingredients. Use as desired. Feel free to increase amounts if needed for your recipe.
****
Tex-Mex Meatloaf
Prep Time 15 minutes Cook Time 30 minutes Servings 6-8
Ingredients:
1 pound uncooked ground beef
1 egg
1 bell pepper, diced
½ jalapeño pepper, seeds removed, minced
1 small onion, peeled, diced
3 corn tortillas, roughly chopped
1 tablespoon garlic powder
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon cayenne pepper
2 teaspoons kosher salt
¼ cup fresh cilantro leaves
¼ barbecue sauce, divided
1 cup water
1 cup corn chips, crushed
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Stir together beef, egg, bell pepper, jalapeño pepper, onion, tortillas, spices, cilantro, and tablespoons barbecue sauce in a large mixing bowl.
Place meat mixture in the Ninja® loaf pan* (or an 8 ½ inch loaf pan) and cover tightly with aluminum foil.
Pour water into pot. Place the loaf pan on the reversible rack, making sure rack is in the lower position. Place rack with pan in pot. Assemble the 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.
Carefully remove foil from loaf pan and close crisping lid. Select BAKE/ROAST, set temperature to 360°F, and set time to 15 minutes. Select START/STOP to begin.
While the meatloaf is cooking, stir together the crushed corn chips and 2 tablespoons barbecue sauce in a bowl.
After 7 minutes, open lid and top meatloaf with the corn chip mixture. Close lid to resume cooking.
When cooking is complete, remove meatloaf from pot and allow to cool for 10 minutes before serving.
****
Texas Toast*, By: Aurelia Dougan McCollom, April 23, 2019
Ingredients:
3-4 Frozen Garlic Texas Toast
Directions:
Place the rack in the high position. Place the toast on the rack. Select Air Crisp with a temperature of 350°F for 6 minutes. Turn over and cook for 4 minutes or until desired crispness.
****
Tomato Basil Soup*, By: Chan Taylor, January 15, 2019
Ingredients:
1- 28 oz. can crushed tomato
1- 28 oz. can whole tomato broken (I use scissors)
3 cups tomato juice
½ cup heavy cream
1 onion, diced
6 cloves garlic, minced
⅛ tsp sugar
½ tsp basil
1½ tsp salt
½ tsp pepper
Directions:
Add the onion and garlic to your Foodi pot. Press Sear/Sauté. When sautéed, add the remaining ingredients. Select Pressure. Pressure cook for 6 minutes. When done, use a Quick Release. Select Slow Cook. Slow Cook Low until ready to serve.
****
Totino's Pizza – Foodi Grill*, By: Aurelia Dougan McCollom, December 20, 2019
Ingredients:
1 Totino’s Party Pizza
Directions:
Using the Foodi Grill with only the ceramic inner pot: Preheat on the Bake setting using a temperature of 450°F. Baking took 8 minutes. Check after 7 minutes to determine your degree of crispness.
Using the Foodi Grill Grate: Preheat the Grill Grate on the Grill setting using a temperature of 450°F. The cook time took 6½ minutes. Check after 5 minutes to determine your degree of crispness. It came out crisper than just using the ceramic inner pot on the Bake setting.
****
Tri Tip – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Ingredients:
3-5 lb. Tri Tip
Salt & pepper – to taste
Old Bay Seasoning
Directions:
Remove the fat cap if it has one. Set aside.
Take the salt, pepper and Old Bay and mix in a bowl making sure you have enough dry rub for the brisket for both sides. You can use more salt, pepper and Old Bay for your tastes after the rub, depending on your tastes.
Place the Grill plate inside the Ninja Foodi Grill.
Select the Grill setting of Medium, 450°F. to begin preheating. The cook time will be 20 minutes.
Lay the meat on the preheated Grill plate, making sure the meat is not touching the sides of the ceramic pan. Cook for 10 minutes, checking the internal temperature. The ends will cook faster than the center. The center temperature should be near 100-105°F. Turn over the meat.
Cook for 5 minutes, and check for the internal temperature of 120-125°F at the thickest part.
Cook for another 5 minutes, checking for an internal temperature of 130-140°F at the thickest part. Once the meat has reached 130-140°F it is done. Take the meat out of the Grill and let rest. Cover with aluminum foil. The carry over cooking time will bring the met up to medium rare with the ends being medium.
After it has rested, cut diagonal against the grain.
Enjoy.
****
Tuna Sandwich – Air Crisp*, By: Aurelia Dougan McCollom, April 14, 2019
Ingredients:
2 slices of bread – your choice
tuna salad
butter
cheese slice
Directions:
Place the air crisp basket in the pot. Select Air Crisp with a temperature of 400°F for 5 minutes to preheat.
Prepare your sandwich. Butter both sides of the bread.
When preheated, place the sandwich in the air crisp pot.
Select Air Crisp 400°F for 10 minutes, checking after 2-3 minutes for desired crispness. When achieved, you can flip the sandwich to increase the crispness of the bottom. (This sandwich was flipped, for 1 minute of crisping.)
This sandwich did not take 10 minutes! It was a 1st time in fixing and I didn’t want to have to restart.
*Any type of grilled sandwich can be made. Just choose your ingredients.
****
Turkey Breast – Ninja Foodi Grill*, By: Duane Arbegast, March 9, 2020
Ingredients:
3-4 lb. turkey breast
canola oil – spray or liquid
butter, melted
seasonings – (salt, pepper, Old Bay – to taste)
Seasoned breadcrumbs
Directions:
Gently rinse off the turkey in cold water. Pat dry with a paper towel. Lightly spray or hand rub a very small amount of oil over the entire turkey. Season as desired. Inject the turkey with butter about every inch with a meat injector. The turkey is now ready to cook.
On a plate, pour some breadcrumbs. Add Old Bay, salt & pepper to taste. Mix together. Gently place the turkey on the mixed breadcrumbs making sure to coat the entire turkey.
Select Roast on the Ninja Foodi Grill with a temperature of 350°F to begin preheating.
When ready, place the turkey in the Ninja Foodi Grill on a grill rack. (If you do not have a rack, roll up some aluminum foil into 3 pencil shape rolls and place on the foil.)
After cooking for 30-45minutes, check for an internal temperature of 160°F. Once the turkey has reached 160°F, it is done. Remove from the Grill. Carry over cooking time will bring the temperature to 165°F.
Let rest before slicing.
Enjoy.
****
Turkey Breast, By: Hilario Trevino, November 22, 2019
Ingredients:
6 & 8 lb. turkey breast - thawed
seasonings of choice – prep as normal
1 cup water for Foodi pot for each breast
Directions:
For the 6 lb.:
Season the breast as you normally would. Add 1 cup of water to the Foodi with the rack in the lowered position, add the breast.
Select Pressure Cook High for 22 minutes, with a Quick Release. When done remove the turkey to a platter and pour the liquid into a bowl. You can save and use this for making gravy.
Return the turkey to the Foodi.
Select Air Crisp with a temperature of 390°F for 10 minutes, or until desired crispness. Remove.
For the 8 lb.:
The same directions, but increased times.
Select Pressure Cook High for 25 minutes, with a Quick Release.
Select Air Crisp for 15 minutes, or until desired crispness. Remove.
****
Turkey Breast, By: Linda Bradley, October 18, 2018
I thawed the turkey breast. The weight was between 6-7 pounds. I pressure cooked for 30 minutes, natural release for about the same amount of time, and browned under the air fryer attachment for 10 minutes. I started breast meat side down, then flipped for the last 5 minutes. It was amazing.
I have done chicken thighs, a whole chicken, beef short ribs, a bone-in turkey breast and a pork tenderloin so far. :-)
Everything was delicious. but the whole chicken and turkey breast were the best I have ever made. Chicken thighs too! Short ribs and pork tenderloin were good, but nothing special if I am being honest.
****
Turkey Breast, Mashed Potatoes & Gravy*, By: Jessica Conol, November 16, 2020
Pre-Thanksgiving Dinner!! Well Mini because it’s just turkey breast and mashed potatoes and gravy. I went Paula Deen with the butter!
Ingredients:
Turkey Breast (includes gravy packet (a little over 8½ lbs.
garlic salt
poultry seasoning
dried orange peel (they sell these in Walmart spice section)
garlic, minced
butter, melted
butter, cut into slices
onion, cut into quarters
lemon zest and then cut into wedges
Pioneer Brown Gravy
32 oz. carton chicken broth
Directions:
Pat dry the turkey breast. Add the melted butter to a bowl. Add garlic salt, poultry seasoning, dried orange peel and garlic. Using a meat injector, inject in some of turkey. Separate the skin from the turkey and rubbed the butter mixture between the turkey skin and turkey. Cut some slice of butter and put that in between the skin. Using a zester, zest a lemon over the turkey. Cut the lemon in quarters and squeeze the lemon over the turkey. Sprinkle the turkey with more salt.
Using the Foodi pressure cooker (8 qt), place a silicone trivet, onion, lemon, half a stick of butter, and 32 oz. low sodium broth. Place the breast over the onion and lemon and butter.
Select Pressure Cook High for 45 minutes using a Quick Release.
Carefully remove the lid.
Select Air Crisp with a temperature of 390°F until the skin is crisped to your liking. Remove.
Remove the drippings, leaving a cup in the pot.
Let the turkey rest before slicing. Slice the turkey breast adding some of the removed juices on the turkey.
Using some of the juices from the turkey, follow the gravy packet directions that came with turkey, adding the pioneer gravy.
*
potatoes (used maybe 7-8 potatoes) peel and cut into quarters
milk
butter
garlic salt
To the 1 cup of liquid in the Foodi pot, add the potatoes to the Foodi Air Crisp basket.
Select Pressure Cook High for 5 minutes, using a Quick Release.
Add the potatoes to a bowl. Using a potato masher or a pastry cutter, mash the potatoes, adding butter and milk, to your desired consistency. Season with garlic salt.
****
Turkey Breast Roast*, By: Danetta Gummer Briggs, February11, 2019
Ingredients:
2½ lb. turkey breast roast – defrosted
1 cup chicken broth
Directions:
Add the chicken broth to the Foodi pot. Place the rack in the low position. Add the turkey breast. Select Pressure Cook and set to HI. Pressure cook for 30 minutes, with 15 minutes Natural Release, then a Quick Release. Remove rack and pour out any excess broth. Return rack and select Air Crisp with a temperature of 390°F, for 10 minutes.
*The turkey breast was purchased at Aldi for $6.99. It will give us fresh turkey sandwiches for the week. So much better in taste than the processed lunch meat at the deli counter!
****
Turkey Fixed in the 8 Qt. Foodi, By: Brandi Rose, November 28, 2019
Ingredients:
9.5 lb. turkey
1½ cups stock
seasonings of choice
Directions:
If the turkey has a pop-up timer, remove it.
Prepare your turkey as usual.
Add the broth to the Foodi pot.
Place the turkey on the low rack or trivet so it is not in the broth.
Select Pressure Cook High for 50 minutes using a 10 minute Natural Release, followed by a Quick Release.
Remove broth if desired.
Select Air Crisp 390°F for 10 minutes or until desired crispness is desired. Beat the other oven turkey in taste and appearance!
****
Turkey Noodle Soup*, By: Hilario Trevino, November 22, 2019
Ingredients:
4 cups turkey stock
2 cups turkey cooked, chopped
½ medium onion finely diced
2 large carrots peeled and diced
1 rib celery sliced
1 teaspoon salt
1 teaspoon dried parsley
½ teaspoon minced garlic
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
1/8 teaspoon black pepper
2 cups dry pasta – bow tie pasta was used in this recipe
Directions:
Add turkey stock to the Foodi with onion, carrots, celery and the seasonings.
Secure the pressure cooker lid and seal vent.
Select Pressure Cook High for 3 minutes with a Natural Release of 7-1 minutes, followed by a Quick Release.
Select Sear/Sauté. Stir in the turkey and pasta. Simmer and stir until pasta is to your desired tenderness, about 5-10 minutes.
Serve.
****
Turkey Tofu Meatloaf*, By: Jessica Conol, March 8, 2020
Ingredients:
2 lbs. ground turkey
1 block tofu, (drained and mashed)
1 onion, chopped
1 package onion soup mix
1 egg
Didn’t measure the following: Add as desired or to taste
Breadcrumbs
Oyster sauce
Garlic salt
Pepper
1½ cups water – for Foodi pot
ketchup, brown sugar and vinegar – for glaze
Directions:
Mixed ground turkey , tofu, onion , onion soup mix egg, breadcrumbs, oyster sauce , garlic salt and pepper.
Add the water to the Foodi pot. Place the shaped meatloaf mixture in the Air Crisp Basket. Add to the Foodi pot.
Add the pressure lid and lock in place, making sure the pressure valve is set to Seal.
Select Pressure Cook High for 25 minutes with a Natural Release of 5-10 minutes, followed by a Quick Release.
Remove the Air Crisp Basket. Remove the pot and pour out the excess water. Return the Air Crisp Basket with the meatloaf. Add the glaze over the top of the meatloaf.
Select Air Crisp with a temperature of 390°F for 10 minutes, or until your desired doneness.
****
Tuscan Chicken*, By: Randall McGouirk, December 27, 2019
Ingredients:
1 - 8 oz. can tomato sauce
1 - 8 oz. tomato paste
1 tsp Italian seasoning
1 tsp oregano
salt & pepper -to taste
1 tablespoon garlic, minced
1 pint of cherry tomatoes (halved)
fresh basil - to taste
2 stalks spring onions
3 tablespoons olive oil
2 large chicken breasts
4 tablespoons butter
½ cup chicken stock
1 lb. pasta of choice
4 cups water – for pasta
Directions:
Select Sear/Sauté High on the Foodi. Add the butter and half of the olive oil to the ceramic pot. While heating, season chicken breasts with salt and pepper. Brown the chicken for 4 minutes each on each side. While breasts are cooking, halve tomatoes and dice onions as well as chop basil.
Remove chicken breast from Ninja Foodi and add remaining olive oil. Put garlic, onion spices as well as cherry tomatoes into Ninja and sauté until tomatoes are softened. Add chicken stock and tomato paste and sauce, stir. Return the chicken to the Foodi pot.
Reduce the heat to Medium Low and cook until temperature on the breast reaches 165°F. Remove and keep warm.
Add the water and pasta to the ceramic pot. Leave the goodies left in the bottom of the pot from the chicken
Select Pressure Cook High for 3 minutes, using a Quick Release. Drain excess water.
Pour chicken and sauce over the pasta.
****
Upside-Down Loaded Chicken Nachos
Prep Time 10 minutes Cook Time 25 minutes Servings 8
Ingredients:
4 frozen boneless skinless chicken breasts (8–12 ounces each)
1 jar (16 ounces) red salsa
1 can (14 ounces) refried beans
1 tablespoon kosher salt
2 tablespoons taco seasoning
1/4 bag (4 ounces) tortilla chips, divided
1 ½ bags (12 ounces) Mexican cheese blend, divided
Toppings
Guacamole
Sour cream
Fresh scallions, sliced
APPROX. PRESSURE BUILD: 12 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place frozen chicken and salsa 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 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.
Using silicone-tipped utensils, shred the chicken in the pot. Add the refried beans, salt, and taco seasoning and stir well to incorporate.
Arrange half the tortilla chips evenly on top of the chicken mixture, then cover chips with half the cheese. Repeat with a second layer of the remaining tortilla chips topped with the remaining cheese.
Close crisping lid. Select AIR CRISP, set temperature to 360°F, and set time to 5 minutes. Select START/STOP to begin. For crispier results, add additional time.
When cooking is complete, garnish nachos with guacamole, sour cream, and scallions and serve.
****
Watermelon Jerky*, By: Isabella Lizst, January 20, 2020
Ingredients:
Watermelon
Directions:
Quarter &, slice into thin slices. Cut into strips and triangles.
Arrange the watermelon in a single layer in your Cook and Crisp basket, or on your dehydrating racks.
Close the crisping lid.
Select Dehydrate for 5 hours with a temperature of 135°F.
Check after 2½ hours and hourly after that time.
When done, remove. Store in an air-tight container.
****
Whole Chicken – Pressured & Air Crisped*, By: Aurelia Dougan McCollom, May 25, 2020
Ingredients:
1- 6 lb. whole chicken
McCormick Poultry Seasoning
Rosemary
Kosher salt – to taste
1 cup chicken broth – (made by using 1 tsp. Chicken Base to 1 cup water)
2 bay leaves
Olive oil – to spritz – or oil of choice
Directions:
Clean inside and pat dry both inside and out of the chicken.
Sprinkle the McCormick seasoning inside and rub in.
Sprinkle the McCormick, Rosemary, and salt to all parts outside and rub in.
Pour the broth into the Foodi pot. Add the bay leaves. Sprinkle in more of the seasonings.
Place the chicken, breast side up on the reversible rack, using the low position. Lower into the Foodi.
Place the pressure lid, making sure the valve is in the sealed position.
Select Pressure Cook High for 48 minutes*, using a Natural Release of 15 minutes. Carefully remove the lid.
Remove the rack. Pour the liquid into a bowl to dispose later. Wipe the pot. Return the rack to the Foodi pot. Spritz the breast with the oil.
Select Air Crisp with a temperature of 390°F for the default time of 20 minutes. Check for crispness after 15 minutes of cooking.
When done to your desired browning, remove and rest for 15-20 minutes, for ease of slicing.
* After researching times, I found that in order to keep from being dry, 8 minutes per pound seems to be the best timing. I had a 5.78 lb. chicken so I rounded it 6 lbs.
****
Whole Chicken with Hasselback Potatoes - Ninja Foodi 10 in 1 Smart XL Air Fryer Oven*, By: Kels Gill, January 13, 2022
Ingredients:
1 whole chicken – (size depending on your family. Up to 5.5 lbs.)
oil, to spritz chicken
Montreal chicken spice, to taste - or seasoning of choice
Directions:
Clean inside of cavity and dry well. Pat dry the entire chicken. Spritz outside of chicken with oil and season as desired.
Nest the Roast Tray in the Ninja Sheet Pan. Place the chicken on tray. Use level 1.
Select Whole Roast mode on your Ninja Foodi 10 in 1 Smart XL Air Fryer Oven. Set the temperature to 400°F and the internal probe to 165°F. Generally this takes about an hour.
Check with separate meat thermometer to make sure it reaches a safe temperature.
Air Fryer Hasselback Potatoes
Ingredients:
Potatoes – amount depending on your family
Directions:
Wash, dry, and cut potatoes. Microwave for 7 minutes.
Add to the oven with chicken. You can place around the chicken, if room or use the rack or Air Fryer basket on Level 4 or possibly 3, when the chicken reaches about 145°F. When you remove the chicken, check the temperature of the potatoes.
Microwave for about another 3 minutes until the potato reaches 200°F internal temperature.
The entire dinner ususally takes 45-60 minutess when cooked using 400°F.
Let chicken rest 15 minutes before slicing.
**Added comment by Aurelia Dougan McCollom - If you do not have the internal probe, you can use any probe with a thin wire. The door will close just fine. You can also use a handheld temperature probe close to the finish time.
****
Whole Roasted Sicilian Cauliflower
Prep Time 10 minutes Cook Time 13 minutes Servings 4
Ingredients:
½ cup water
1 medium head cauliflower, leaves removed
¼ cup olive oil
4 cloves garlic, peeled, minced
2 tablespoons capers, rinsed, minced
1 teaspoon crushed red pepper
½ cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped, for garnish
APPROX. PRESSURE BUILD: 5 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place 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.
In a small bowl, stir together olive oil, garlic, capers, and crushed red pepper.
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.
Spread the oil mixture evenly over the cauliflower, placing some of it into the center of the cauliflower. Sprinkle Parmesan cheese evenly over the cauliflower.
Close crisping lid. Select AIR CRISP, set temperature to 390°F, and set time to 10 minutes. Select START/STOP to begin.
When cooking is complete, transfer cauliflower to a serving platter using a large spatula. Garnish with fresh parsley.
A tip from the Ninja® Kitchen Team
Since capers are briny, be sure to taste the cauliflower before adding salt to this dish.
****
Yankee Burrito, By: Sally Christensen Larsen, May 13, 2019
Ingredients:
1 large flour tortilla – burrito size
cheese slice – your choice of flavor and brand
hot dog
toothpicks
Directions:
For each burrito you will need one each of the ingredients.
Cut the tortilla in half. Add the cheese and the hotdog on top of the cheese. Roll up around the hot dog and secure with the toothpick.
Select Air Crisp with a temperature of400°F for 4 minutes. Turn the burrito over and cook for another 4 minutes.
(I personally like them with pepper jack cheese. I had to stop making them because they are addicting!)
****
Yellow Squash*, By: Emmy Earhart, June 8, 2019
Ingredients:
4-7 small yellow squash
1 Vidalia onion
salt & pepper – to taste
1 cup water – for pot
2 Tbs. butter
2 slices bacon – crisped and broken (optional)
bacon grease – instead of using butter
Directions:
If using bacon, select Air Crisp. Drape 2 slices using the reversible rack in the high position. Select 400°F for 12-14 minutes to crisp. Remove. Leave the bacon drippings.
Slice the onion and amount of squash of your choosing. Season with salt and pepper.
Select Sear/Sauté and lightly brown.
Add 1 cup water to the pot and vegetables.
Select Pressure Cook LOW for 2 minutes with a Natural Release for 2 minutes, followed by a Quick Release.
Serve.
****
Zucchini – Breaded – Ninja Foodi Grill*, By: Aurelia Dougan McCollom, July 23, 2020
Ingredients:
1 zucchini – sliced in rounds, ½“ thick
1 egg - beaten
1½ cup milk
2-3 tsps. (divided) McCormick Himalayan Pink Salt with Black Pepper and Garlic Seasoning– or seasoning of choice
1 cup flour
¼ cup parmesan cheese
¼ cup Panko breadcrumbs
¼ cup breadcrumbs
Olive oil – to spritz
Directions:
Slice the zucchini. Stir the egg, milk and seasonings together. Place the zucchini in a sealable bag or an air-tight bowl. Pour in the egg mixture. Seal. Let soak for about 20 minutes, rotating the bowl or bag to fully coat.
To another bowl, add the flour, parmesan cheese, breadcrumbs, Italian seasonings, and garlic blend seasonings.
Coat each round in the flour seasoning. Place on a rack. Spritz each round. Turn over and spritz the opposite side.
Preheat the Ninja Foodi Grill using the Air Crisp setting to 390°F. When ready, spritz the Air Crisp Pan. Place the rounds.
Set the time for 12 minutes, or use the default time, if you prefer. The actual cook time for me was 12 minutes.
I did not turn. Both sides browned wonderfully!
*I did 7 rounds at a time. I wasn’t sure if I would need to turn and I wanted space for ease of turning. I probably would have had room for all 14. If I had done all at one time, I believe the time would be increased a little because of lack of air movement from crowding.
****
Zucchini Fries with Marinara Sauce
Prep Time 50-65 minutes Cook Time 20-25 minutes
Ingredients:
2 large zucchini, cut in sticks 3-inches long and ¼ inch thick
2 teaspoons kosher salt
2 cups all-purpose flour
3 eggs, beaten
3 cups seasoned bread crumbs
¼ cup grated Parmesan cheese
1 tablespoon garlic powder
2 teaspoons onion powder
Marinara sauce, for serving
Directions:
Place the zucchini sticks onto a plate and sprinkle with salt. Allow to sit at room temperature for 15 minutes to remove excess liquid. Pat dry.
Place flour into a bowl. Place beaten eggs in another bowl. Combine bread crumbs, Parmesan, garlic powder, and onion powder in a third bowl.
First, dredge fries in the flour, then shake off any excess and coat in the egg. Then coat in bread crumb mixture and return to a clean plate. Repeat with remaining zucchini. Cover plate with plastic wrap and place in the freezer for 30 to 45 minutes.
Once coating has hardened, place the Cook & Crisp™ Basket in the pot. Close crisping lid. Preheat the unit by selecting AIR CRISP, setting the temperature to 360°F, and setting the time to 5 minutes. Press START/STOP to begin.
After 5 minutes, open lid and add zucchini fries to basket. Close lid. Select AIR CRISP, set temperature to 360°F, and set time to 24 minutes. Press START/STOP to begin.
After 12 minutes, open lid, then lift basket and shake zucchini fries or toss them with silicone-tipped tongs. Lower basket back into pot and close lid to resume cooking.
After 20 minutes, check fries for desired doneness. Cook for up to 5 more minutes for crispier results. When cooking is complete, serve fries immediately with marinara sauce.
****
Zuppa Toscana - Spinach & Potato Soup with Sausage*, By: David Marrione, November 15, 2019
I had some leftover rotisserie chicken I made the other day and watched as my daughter shredded some of the chicken and added it to the soup!
Pushes the bowl in my direction and says “Here, taste it!”
The combination of the chicken, the potatoes, the Italian sausage in the creamy soup base is “Out of the World” Delicious!
Ninja Foodi
Ingredients:
2 Tbs. olive oil
¼ stick (2 Tbs.) salted butter
3 large shallots, diced
2 lbs. Italian Sausage (sweet, hot or mixed), casings removed
1 Tbs. crushed garlic
1 cup sherry wine or a dry white wine (like a Sauvignon Blanc)*
5 cups “Better Than Bouillon” Garlic-Based Broth or chicken broth
1 tsp Italian seasoning
1 tsp oregano
1 tsp garlic powder
1 tsp seasoned salt
1 tsp black pepper
1.5 lbs. baby red (or white) potatoes, sliced into quarters with the skin still on
5-8 oz. baby spinach
5.2 oz. Boursin (any flavor and can be found in the deli/fancy cheese section of most food markets, or 5 oz of a brick of cream cheese
1 cup heavy cream or half & half
Crusty Italian or French bread, to dip in the soup
* NOTE: I only had a bottle of red wine on hand, so I substituted that for the sherry/white wine.
It changed the color of the dish a bit, but the taste was still Absolutely AHH-MAZING!
Steps:
1) Add the olive oil and butter to the Foodi pot. Select Sauté High. Once the butter’s melted, add in the shallots and sauté for 3-5 minutes until lightly browned.
2) Add the sausage and break it down with a wooden spatula or silicone mixing spoon until crumbled (like a ground beef) and sauté for another 3-5 minutes, stirring occasionally.
3) Add the garlic about 1 minute after the sausage begins cooking and stir it in.
4) Pour in the sherry and let simmer for 3 minutes and then follow with the broth, Italian seasoning, oregano, garlic powder, seasoned salt and black pepper. Stir well.
5) Lastly, add in the potatoes, top with spinach and DO NOT STIR (leave the spinach right on top as it will cook down into nothing.)
6) Secure the pressure cooking lid, make sure the knob is in the “SEAL” position. Select Pressure Cook High with a time of 10 minutes using a Quick Release when done.
8) Stir in the Boursin (or cream cheese) until melted and then add the heavy cream (or half & half).
9) Ladle into bowls and serve with some crusty Italian or French bread.
Enjoy!
****