FOODI CREATIONS – “SUGGESTIONS FOR YOUR HOLIDAY MEALS"
FOODI CREATIONS – “SUGGESTIONS FOR YOUR HOLIDAY MEALS"
SCROLL DOWN past index for directions. Directions follow the last alphabetical listing.
* Indicates PHOTOS in the Album
Air Crisped Rotisserie Chicken, By: David Marrione, October 31, 2019
Air Crisped Whole Chicken, By: Geana Wilkerson, July 30, 2019
Balsamic Jam Pork Chops*, By: Randall McGouirk, April 23, 2019
Bananas Foster*, By: David Marrione, October 27, 2019
Berry Upside Down Cake
Brussel Sprouts in Soy Sauce*, By: Randall McGouirk, March 25, 2019
Butternut Squash Risotto*, By: Madeline DiDonato, November 5, 2019
Candied Sweet Potatoes in the Foodi, By: Aurelia Dougan McCollom, – Betty Crocker Picture Cookbook, 1968
Caramel (Dulce de Leche)*, By: Andi Schuff, October 27, 2018
Chicken (Whole), By: Rachael Kuffa, October 18, 2018
Cornish Hen*, By: Shirley Primavera, August 14, 2019
Cornish Hen*, By: Linda Bradley, June 7, 2019
Cornish Hen - Air Crisped*, By: Patti Cobbs, August 8, 2019
Forty-Clove Garlic Chicken, By: David Marrione, October 22, 2019
German Apple Cake*, By: Randall McGourik, October 19, 2019
Glazed Sweet Potatoes, By: David Marrione, October 22, 2019
Green Bean Casserole in the Foodi*, By: Aurelia Dougan McCollom, December 16, 2019
Herb-Roasted Chicken
Mac & Cheese – Recipe By: Sam - Presented By: Kenzie on ITKWD
Miso Glazed Salmon with Bok Choy
Mississippi Pot Roast with Mushrooms & Onions*, By: Anna Politano Ninehouser, September 15, 2019
Petite Gold Potatoes*, By: Audrey Peters, April 29, 2019
Pork Chops*, By: Aurelia Dougan McCollom, August 23, 2019
Pork Chops*, By: Aurelia Dougan McCollom, June 3, 2019
Pork Chops*, By: Luanne Herlofsky Kordiak, April 15, 2019
Pork Chops - Ninja Foodi Grill*, By: David Marrione, October 18, 2019
Pork Chops & Pork Steaks – Foodi Grill, By: David Marrione, October 26, 2019
Pork Loin*, By: Emmy Earhart, April 15, 2019
Pot Roast*, By: Missy Perkins Shaffer, February 15, 2019
Prime Rib*, By: Cindy Myers-Siford, April 23, 2019
Prime Rib with Puff Pastry*, By: Chan Taylor, January 9, 2019
Rack of Lamb with Potatoes & Onions*, By: Patti Cobbs, July 6, 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
Roasted Chicken*, By: Aurelia Dougan McCollom, April 28, 2019
Roasted Chicken*, By: Grisell Martinez, October 26, 2018
Roasted Duck Breast with Quinoa & Asparagus*, By: Patti Cobbs, August 21, 2019
Rotisserie Chicken with Carrots & French Green Beans*, By: Cathleen Pouliot Fields, January 17, 2019
Rump Roast*, By: Aurelia Dougan McCollom, October 29, 2019
Sweet Potatoes – Different Directions, April 23, 2019
Turkey Fixed in the 8 Qt. Foodi, By: Brandi Rose, November 28, 2019
Turkey Breast, By: Linda Bradley, October 18, 2018
Turkey Breast Roast*, By: Danetta Gummer Briggs, February11, 2019
Air Crisped Rotisserie Chicken, By: David Marrione, October 31, 2019
(You are Not using the Pressure Cooker Function)
Inject the chicken(s) with the below marinade and let them rest in fridge for a few hours to let the chicken absorb as much of the marinade as possible.
This chicken injection is enough for two 5 pound whole chicken. I’d do a little more than half of it for one chicken.
Ingredients:
Injector Marinade:
½ cup unsalted butter (melted)
¼ cup apple juice
½ tsp + a pinch of Creole seasoning or your choice of seasoning (“Tony Chachere’s” or “Slap Ya’ Mama” are two good Creole Seasonings to use.)
Directions:
NOTE: You don’t want to use too much seasoning as you want to avoid making the mixture salty. Taste the injection and adjust the seasoning to your preference. Again, you don’t want the injection salty. We are simply adding a tiny bit of flavor and some additional moisture to the meat. I also don’t add butter or seasoning under the skin since I want the chicken’s flavor to stand out on its own and I also don’t want to disturb the skin in an effort to avoid tearing it. The injection will work its way through the meat when cooking so injecting alone is fine.
**Tip: Spray the sealing ring on the injector’s plunger with EVOO before using it. It makes pushing the syringe super easy. **
Mix the injection ingredients together. Inject the chicken in the joints and as well as the breasts and thighs. Inject slowly so the injection doesn’t squirt out. Also, don’t make a bunch of holes. The trick to injecting the breasts is to insert the injection needle from the thin point of the breast at the rear end of the chicken making one hole with the needle and inject slowly as you pull the injector out. Then before pulling the needle out past the skin, aim the injector in a different direction in the breast and push it in again injecting as you pull back on the needle. You kind of work a fan shaped pattern with the needle from the single hole and I get about 3 stabs from the single point injecting the meat about halfway deep into the breast working from left to right with each stab through the single hole. Almost 1 syringe full will do each breast leaving a bit for a joint or drumstick. Avoid hitting bones with the needle if at all possible. You can feel and see the meat swell as the injection is applied. Repeat until you’ve injected both breasts, thighs and the legs if you’d like. This assuming the legs are thick enough.
Place chicken in zip lock bag and let it rest in the fridge for a few hours before proceeding.
After at least a few hours of rest, pull it out of the fridge and spray it with an oil of your choice, (EVOO, Canola, Avocado, etc.)
Then rub the chicken down well with the seasoning of your choice, and also apply some seasoning to the inside of the chicken before tying the legs. I then dust the chicken with a tiny bit more oil on the breast side since I start breast side down.
Next step was getting it into the Foodi. Select Air Crisp with a temperature of 375°F and let it preheat for 5 minutes. Place the chicken in the Air Crisp Basket, breast side down. Aire Crisp for 35 minutes at 375°F.
After 35 minutes, remove the Air Crisp basket out of the Foodi. Flip the chicken and dust the breast side with a bit more Montreal Chicken Seasoning and a little EVOO.
Return to the Foodi. Continue to Air Crisp with a temperature of 350°F until the internal temperature reaches 160°F using your temperature probe.
(Note that I cook to meat temperature and NOT time for the 2nd half of the cook. This is important because every piece of meat can cook at a different rate. Even two whole chickens can cook at different rates so cooking to temp is the best way to insure perfect results every time. It took about another 35 minutes or so minutes to hit my target internal temp of 160°F. I wasn’t paying attention to the time as much as I was paying attention to the meat temp. Most recipes call for 165°F meat temp but meat continues to cook for several minutes after removing it so I targeted 160°F knowing they’d hit 165°F after a brief rest.)
Once the chicken was at an internal temp of 160°F, remove it from the Foodi and let it rest for about 10 minutes before cutting it.
When placing the chickens in the Pyrex pan, they were so moist and juicy, that the juices were literally flooding the pan.
Compare the two types of preparation for Rotisserie Chicken:
1) The Traditional Way: Pressure Cook, followed by Air Crisp
or
2) Air Crisp only, using the method stated above.
I think you’ll find the Air Crisp method the better choice.
Don’t get me wrong, they are BOTH excellent, each in their own way, but I just think the end result using the Air Crisp method makes the overall flavor stand out more.
Hope this helps.
****
Air Crisped Whole Chicken, By: Geana Wilkerson, July 30, 2019
Ingredients:
4.5 lb. Greenwise Organic Whole Chicken – or brand of choice
EVOO
½ stick butter
seasonings of choice
Ranch Dressing Seasonings – (was used in this recipe)
Creole Powder Seasonings – optional
olive oil PAM spray*
Directions:
Rinse and pat dry your chicken. Place the butter in the cavity. Season the cavity as desired. Spritz the outside with olive oil and rub into the bird. Sprinkle on the Ranch, Creole, or seasonings of choice.
*Spray the air crisp basket & pot with olive oil PAM Spray. Place the chicken in the basket.
Select Air Crisp with a temperature of 350°F for 25 minutes. Turn the chicken over. Continue cooking for another 20 minutes.
Insert your temperature probe to test for an end temperature of 165°F.
Very Moist- Nice Platter Presentation. (The next time I plan to use Creole Powder Seasoning to give it a little kick).
*Added comment by: Aurelia Dougan McCollom - I suggest you use an olive oil spritzer. The aerosol non-stick sprays are actually harmful to your non-stick cookware, by leaving a residue.
****
Balsamic Jam Pork Chops*, By: Randall McGouirk, April 23, 2019
Ingredients:
3 center cut boneless pork chops
2 Tbs. fruit jam
2 Tbs. balsamic vinegar
1 shallot, chopped
1 apple, (cored and diced)
2 Tbs. fresh thyme
4 Tbs. chicken stock
salt & pepper – to taste
1-2 Tbs. olive oil – for pot (divided)
Directions:
Salt and pepper pork chops.
Directions:
Select Sear HIGH. Add olive oil. Place the seasoned chops and sear for about 5 minutes on each side, or until done. Remove and set aside to rest. Keep warm.
Add olive oil to the pot. Add shallot and thyme. Cook until fragrant. Next, add the balsamic vinegar, fruit jam and chicken stock. Reduce temperature to Sear Medium Low. Stir until sauce thickens. Add chopped apples and cook for 5 minutes. Slice pork. Serve sauce on top of pork.
Brussel Sprouts:
1 small bag Brussel sprouts
olive oil
Salt and pepper – to taste
Directions:
Cut off bottoms of sprouts and slice each in half. Drizzle sprouts in olive oil. Season with salt and pepper. Add to Air Crisp basket.
Select Air Crisp 390°F for 15 minutes. Stir after 8 minutes. Continue cooking until tender.
****
Bananas Foster*, By: David Marrione, October 27, 2019
Background:
A great tasting dessert created right here in the heart of the French Quarter of New Orleans in 1951, when restauranteurs Owen & Ella Brennan challenged their Head Chef at the time, Paul Blangé, to come up with a dessert recipe made with bananas. New Orleans, at the time, was the major port for bananas being shipped from Central America!
Ingredients:
4 good-sized bananas, not too ripe/not too un-ripe (they should still be firm), peeled and cut into large sliced chunks
1 stick (½ cup) salted butter, cubed
¼ cup water
¼ cup light (clear) rum
1 cup dark brown sugar, packed (you can use light brown too if you already have it on hand, but the end result color won’t be as dark)
1 tsp cinnamon
1 tsp vanilla extract
vanilla ice cream, for the very end
Directions:
Bananas Foster goes PERFECTLY over bread pudding, french toast, pancakes and cheesecake too! It works on basically anything!
1) Combine all of the ingredients (EXCEPT for the bananas and ice cream) in the Foodi pot.
2) Mix well until the large lumps of the sugar are dissolved and it looks like the consistency of molasses.
3) Add the bananas and coat with the sauce being easy with the spoon – don’t smash the ‘nanas up.
4) Secure the pressure cooking lid. Make sure you are in the SEAL position. Select Pressure Cook High with a time of 8 minutes, using a Quick Release when time is finished.
5) Transfer to a serving bowl, let cool for a few moments and serve over bowls of vanilla ice cream.
Enjoy!
For “taste testing” purposes, I poured some of the Bananas Foster over Caramel Vanilla Ice Cream and then topped EVERYTHING with some chopped pecans.
I think I need a second helping to be positive in my decision of whether or not this stuff worth making!
****
Berry Upside Down Cake
Prep Time 15 minutes Cook Time 55 minutes Servings 6-8
Ingredients:
1 bag (12 ounces) frozen cherries
1 bag (12 ounces) frozen blueberries
1 stick (1/2 cup) butter, divided
2 tablespoons lemon juice
2 teaspoons cornstarch
1 cup plus 3 tablespoons sugar, divided
2 cups all-purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon kosher salt
3 large eggs
1 cup sour cream
Toppings
Crème Fraiche
Mascarpone
Whipped Cream
Vanilla Ice Cream
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: NATURAL 5 MINUTES
Directions:
Place frozen fruit, 3 tablespoons butter, lemon juice, cornstarch, and 3 tablespoons sugar in the pot; stir to combine. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin.
When pressure cooking is complete, allow pressure to natural release for 5 minutes. After 5 minutes, quick release remaining pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Select SEAR/SAUTÉ and set to MD:HI. Allow liquid to simmer for about 10 minutes, until it begins to thicken and look syrupy.
Remove pot from unit and place on a heat-resistant surface. Let cool for 15 minutes.
Meanwhile, place all-purpose flour, remaining sugar, baking soda, baking powder, and salt into a mixing bowl. Whisk to incorporate.
Melt remaining 5 tablespoons butter in a separate mixing bowl, then whisk in eggs and sour cream.
Slowly add flour mixture to egg mixture. Beat until batter is thick and smooth.
****
Brussel Sprouts in Soy Sauce*, By: Randall McGouirk, March 25, 2019
Ingredients:
1 lb. Brussel sprouts
4 Tablespoons olive oil
4 Tablespoons soy sauce
salt and pepper – to taste
Directions:
Clean the Brussel sprouts. Cut off the bottoms and cut the Brussel sprouts in half. Add to a bowl. Add the olive oil and soy sauce mixture and toss gently to coat.
Select Air Crisp Air Crisp 390°F for 18 minutes, turning after 9 minutes.
****
Butternut Squash Risotto*, By: Madeline DiDonato, November 5, 2019
Ingredients:
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1½ cups Italian short-grain rice (Arborio or Valencia rice)
3¾ cups Chicken or veg Stock or broth
1 teaspoon salt (optional)
2 Tbs. butter (optional)
10 oz. pureed butternut squash (I used a 10 oz. frozen cubed)
½ cup freshly grated Parmesan cheese
3 tablespoons minced fresh parsley
Freshly ground pepper
Directions:
Select Sear/Sauté to begin heating the oil in the Foodi pot. Add the onion and cook over High heat until just translucent. Add the garlic and cook about a minute. Add the rice and stir to thoroughly coat with oil. Stir in 3½ cups of the stock, then add salt.
Add the pressure cooking lid. Lock the lid in place and select Pressure Cook High with a time of 6 minutes using a Quick Release when done. Remove the lid carefully.
Give the risotto a vigorous stir. Stir in the butter, squash, Parmesan cheese, parsley, and season with pepper. More cheese may be added to taste.
Serve immediately.
****
Candied Sweet Potatoes in the Foodi, By: Aurelia Dougan McCollom, – Betty Crocker Picture Cookbook, 1968
Ingredients:
2 medium to large sweet potatoes or yams (originally 6 or 1½ - 2 pounds)
1 cup water – for Foodi pot
Syrup:
1 cup packed brown sugar
¼ cup butter or margarine
¼ cup water
½ teaspoon salt
1 cup water for Foodi for steaming
(I fix the syrup in a Pyrex measuring cup and fix it in the microwave)
Directions:
Scrub potatoes; pierce all around to release steam. Add 1 cup water to the Foodi pot. Place the Red Sling in the pot and add the potatoes.
Select Pressure Cook High for 20-25 minutes using a Natural Release of 10-15 minutes. They were perfect! Carefully remove and cool until able you are able to handle to take slip the skins off. Cut into ½ inch slices. (I usually just cut the potatoes in half-length wise.) Add to an 8-inch baking pan and pour syrup over the potatoes.
Add water to the Foodi pot. Place the pan on the Red Sling or in this case I fixed both the sweet potatoes and green bean casserole together using my steamer pots. The potatoes in the bottom and green beans in the top, with the fitted lid, not the steamer lid. Next, select Steam for 12 minutes.
Now… because we really like marshmallows, we top ours the last 5 minutes with mini-marshmallows, (or big ones), but don’t go overboard because they will expand. You can Air Crisp with a temperature of 390°F for a few minutes to get that golden brown crispy, crunchy, yummy, sticky marshmallow! Or, if you have a kitchen torch, use it!
Feel free to increase the amounts. We usually have 18-20 people, but not everyone likes sweet potatoes, (just the marshmallows!)
Preferences: fully cooked with some chew – fully tender
6 inches: 15 – 20 mins
8 inches: 25 – 30 mins
10 inches: 35 – 40 mins
12 inches: 45 – 50 mins
Pressure Release Method: Natural Release (roughly 10 – 11 mins)
****
Caramel (Dulce de Leche)*, By: Andi Schuff, October 27, 2018
(courtesy of Jeffrey of Pressure Luck)
This was CRAZY EASY to make!!!
Ingredients:
1 can sweetened condensed milk (14 oz.)
1 tsp. vanilla extract
Directions:
1. Remove label and lid from can. (You could transfer milk to a mason jar if you prefer.)
2. Cover can (or jar) with foil.
3. Put can on rack in Ninja Foodi.
4. Pour enough water in pot to submerge can (or jar) halfway.
5. Cook on high pressure for 40 minutes.
6. Quick release.
7. Remove foil. Remove from pot. After allowing it to cool for a bit (maybe 20 minutes), add in vanilla extract.
8. Stir well for a few minutes so the consistency goes from a curdled/lumpy one to a nice, smooth, creamy one!
****
Chicken (Whole), By: Rachael Kuffa, October 18, 2018
Do a whole chicken!!! Pressure cook it for 25 minutes and then Air Crisp for 4 minutes to make the skin crisp up.
****
Cornish Hen*, By: Shirley Primavera, August 14, 2019
Ingredients:
1-2 Cornish hens
Durkee Grill Creations Kansas City Style Chicken Seasoning – or seasoning of choice
Olive oil – to spritz
Directions:
Wash & clean Cornish hen. Pat dry with paper towels.
Spritz the hen with olive oil. Sprinkle the seasoning generously over the hen.
Place the hens breast side down in the Air Crisp Basket.
Select Air Crisp with a temperature of 390°F for 20 minutes. Check for crispness after 10 minutes. Continue cooking until time is done.
Insert tongs into hens and turn breast side up. Spritz with more oil, if desired.
Select Air Crisp with a temperature of 390°F for 20 minutes. When 3 minutes are left, insert a digital probe for a temperature of 180°F. Let rest for 5-8 minutes before serving.
****
Cornish Hen*, By: Linda Bradley, June 7, 2019
Ingredients:
1-2 Cornish hens
seasonings of choice
1 cup chicken stock
Directions:
Wash and dry hens. Sprinkle seasonings of choice to taste.
Add the chicken broth to the Foodi pot.
Place the hens in the air crisp basket.
Select Pressure Cook HIGH for 12 minutes using a Quick Release. Using a digital probe, check the temperature for at least a 155°F. If temperature has not been reached, continue pressure cooking for another 2-3 minutes. (Air Crisping will continue cooking the bird to a safe temperature).
When done, select Air Crisp 400°F for 10 minutes, checking after 5 minutes for crispness. Using a digital probe, check the temperature for at least a 165°F.
Let rest for 5-10 minutes. The hen will continue to cook and the juices will settle.
****
Cornish Hen - Air Crisped*, By: Patti Cobbs, August 8, 2019
Ingredients:
1- 1½ -2 pound cornish hen
2 cups buttermilk
1 cup seasoned flour
1 cup panko breadcrumbs
2 eggs, slightly beaten
coconut oil spray
Directions:
1. Rinse and place cornish hen in a Ziploc bag with enough buttermilk to cover. Place bag in a bowl to prevent leakage. Refrigerate for 2 to 24 hours.
2. Set up a dipping station. 1) a bowl of seasoned flour. 2) a bowl with the beaten egg. 3) a bowl with the panko crumbs.
3. Remove the hen from buttermilk, allowing the excess buttermilk to drip off. Discard buttermilk. Dredge hen in the seasoned flour making sure to cover the entire hen. Then dip hen into the beaten eggs, and finally coat with the panko crumbs.
4. Spray lightly with coconut oil spray for extra crispy skin.
5. Place hen in Air-Crisper Basket. Select Air Crisp with a temperature of 390°F for 25-30 minutes, or until internal temperature is 165°F.
6. Allow to rest for about 5 minutes and serve with your favorite side dish.
****
Forty-Clove Garlic Chicken, By: David Marrione, October 22, 2019
FORTY CLOVES of GARLIC!!
But DON’T PANIC! The END RESULT is that the garlic cloves are surprisingly SWEET and MILD in this recipe!
Ingredients:
2 tablespoons olive oil
3 pounds of bone in chicken breasts - skin on or skinless-your choice
Salt and pepper - to taste
2 fresh parsley sprigs*
1 fresh rosemary sprig*
1 fresh thyme sprig*
1 fresh sage sprig*
40 peeled cloves of garlic**
1 cup white wine
½ cup chicken stock
1 loaf crusty bread
*NOTE: You could use the Dried version of the herbs listed above, instead of fresh, but the Fresh herbs will add so much more flavor, not to mention be more Aromatic!
**NOTE: As a time-saver, use the Pre-Peeled Garlic found in the produce dept of your local grocer.
Directions:
1) Add the oil to the Foodi pot. Select Sauté Medium Heat.
2) Season chicken with salt and pepper. Add to the pot. Brown on all sides.
3) Tie the fresh herbs together into a “bouquet” and add to the pot, along with the garlic cloves. Top with white wine and chicken stock.
4) Lock the pressure cooking lid to the cooker. Turn the knob to seal.
5) Select Pressure Cook High with a cooking time of 15 minutes using a Quick Release.
6) Serve chicken with pan juices & spread garlic cloves onto sliced rounds of crusty bread.
Le Bon Temps Roule! (Let The Good Times Roll)
****
German Apple Cake*, By: Randall McGourik, October 19, 2019
Ingredients:
2 cups sifted flour
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
1 ½ cups sugar
½ cup oil
2- 21 oz. Mussleman’s apple pie filling
3 eggs
1 tsp vanilla
powdered sugar - topping
Directions:
Begin by preheating your Foodi on Bake with a temperature of 350°F, while preparing your ingredients.
Sift flour, soda, salt and cinnamon, Set aside.
In your mixer, beat the eggs. Add the sugar, vanilla and oil.
Add the flour mixture to the wet.
Mix well. Crush the canned apples. Stir into the mixture.
Pour into 1- 8” prepared bundt pan. Bake @ 350°F for 1 hour and 15 minutes. Test for doneness.
Let cool 10 minutes before turning out.
Top with sprinkled powdered sugar.
****
Glazed Sweet Potatoes, By: David Marrione, October 22, 2019
Ingredients:
6 medium sweet potatoes
3 tablespoons butter
½ cup packed brown sugar
3 tablespoons water
½ teaspoon salt
1 cup water – for the pot
Directions:
1) Peel and slice the sweet potatoes into half inch chunks.
2) Place the water into the Foodi pot. (If using the 8 qt, use 1½ cups.)
3) Arrange potato slices in the Air Crisp basket and insert into pot. Place the pressure cooker lid on unit. Turn the knob to seal.
Select Pressure Cook High, with a time of 5 minutes, followed by a Quick Release.
4) Remove the basket from the Foodi pot. Place sweet potatoes into a serving bowl and set aside.
5) Remove the water from the pot. Mix butter, brown sugar, water, and salt in the pot. (Or in small saucepan on stove.)
6) Select Sear/Sauté Medium and heat until sugar is melted, and sauce is smooth. Pour over sweet potatoes. Stir gently to coat.
7) Serve warm and Enjoy!
Optional: For added sweetness, (as if it wasn’t sweeter than sweet as it is,) add a bit of Maple Syrup to the brown sugar mixture when heating the sauce, then pour sauce over sweet potatoes.
****
Green Bean Casserole in the Foodi*, By: Aurelia Dougan McCollom, December 16, 2019
Ingredients:
1 cans of drained French style green beans
1 cans of cream of mushroom soup
1 (6 ounce) can French-fried onions
4-6 slices bacon – crisped
1 cup water – for Foodi pot
Directions:
Crisp the bacon. Wipe out the pot. Break into pieces when cool. Add green beans, soup and half of the onion rings to a bowl. Transfer to an 8-inch baking dish.
Add water to the Foodi pot. Open valve of Pressure Cooker. Select Steam for 12 minutes. When done, stir the bacon into the cooked green bean casserole and put the other half of the onions on top.
****
Herb-Roasted Chicken
Prep Time 10 minutes Cook Time 41 minutes Servings 4
Ingredients:
1 whole uncooked chicken (4 1/2-5 pounds)
Juice of 2 lemons (1/4 cup lemon juice)
¼ cup hot water
¼ cup honey
2 tablespoons plus 2 teaspoons kosher salt, divided
1 tablespoon whole black peppercorns
5 sprigs fresh thyme
5 cloves garlic, peeled, smashed
1 tablespoon canola oil
2 teaspoons ground black pepper
Approx. pressure build: 6 minutes
Pressure cook: 22 minutes
Pressure release: 5 minutes
Air crisp: 8-18 minutes
Directions:
Rinse chicken and tie legs together with cooking twine.
In a small bowl, mix together lemon juice, hot water, honey, and 2 tablespoons salt. Pour mixture into the pot. Place whole peppercorns, thyme, and garlic in the pot.
Place chicken into the Cook & Crisp™ basket and place basket in pot.
Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 22 minutes. Select START/STOP to begin.
When pressure cooking is complete, allow pressure to naturally release for 5 minutes. After 5 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Brush chicken with canola oil or spray with cooking spray. Season with salt and pepper.
Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 8 minutes. Select START/STOP to begin. Cook until desired level of crispness is reached, adding up to 10 additional minutes.
Cooking is complete when internal temperature reaches 165°F. Remove chicken from basket using the Ninja® roast lifters* (or 2 large serving forks). Let rest for 5 to 10 minutes before serving.
A tip from the Ninja® Kitchen Team
Use cooking spray in place of oil to evenly coat large cuts of protein in the Cook & Crisp™ Basket.
****
Mac & Cheese – Recipe By: Sam - Presented By: Kenzie on ITKWD
Ingredients:
1 box (1 pound) dry elbow pasta
1 can (12 ounces) evaporated milk
¼ cup butter
1 teaspoon dry mustard
1 tablespoon onion powder
1 tablespoon kosher salt
1 teaspoon ground black pepper
4 cups water
½ block (8-ounces) prepared cheese product, cut in 1-inch cube
1 cup heavy cream
1 bag (8-ounces) shredded cheddar cheese, divided
1 cup panko breadcrumbs
½ stick (¼ cup) butter, melted
Directions:
1. Place pasta, evaporated milk, spices, and water into the Foodi pot. Stir well to combine.
2. Assemble Pressure Cooking Lid and press START/STOP to turn on unit. Select PRESSURE and turn to LOW. Press TIME, then turn dial to 2 minutes. Select START/STOP to begin.
3. When pressure cooking is complete, naturally release pressure for 10 minutes. After 10 minutes, quick release remaining pressure by moving pressure release valve to VENT position. Carefully remove pressure cooking lid when unit has finished releasing steam.
4. Stir prepared cheese product, butter, heavy cream, and 6 ounces cheddar cheese into pasta until incorporated.
5. In a bowl, stir together remaining 2 ounces cheddar cheese with breadcrumbs and melted butter. Top pasta evenly with bread crumb mixture.
6. Assemble Air Crisp lid; select AIR Crisp, set temperature to 375°F. Press TIME and turn dial to 7 minutes and select START/STOP to begin.
****
Miso Glazed Salmon with Bok Choy
Prep Time 10 minutes Cook Time 7-9 minutes Servings 4
Ingredients:
1 cup jasmine rice, rinsed
¾ cup water
4 frozen skinless salmon fillets (4 ounces, 1-inch thick each)
1 teaspoon kosher salt
2 tablespoons red miso paste
2 tablespoons butter, softened
2 heads baby bok choy, stems on, rinsed, cut in half
¼ cup mirin
1 teaspoon sesame oil
Sesame seeds, for garnish
APPROX. PRESSURE BUILD: 5 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place rice and water into the pot. Stir to combine. Place reversible rack in pot, making sure rack is in the higher position.
Season salmon with salt, then place on rack. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 2 minutes. Select START/STOP to begin.
While salmon and rice are cooking, stir together miso and butter to form a paste. Toss bok choy with mirin and sesame oil.
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.
Gently pat salmon dry with paper towel, then spread miso butter evenly on top of the fillets. Add bok choy to the rack.
Close crisping lid. Select BROIL and set time to 7 minutes. Select START/STOP to begin, checking for doneness after 5 minutes.
When cooking is complete, remove salmon from rack and serve with bok choy and rice. Garnish with sesame seeds, if desired.
A tip from the Ninja® Kitchen Team
Want to use fresh salmon instead of frozen? Pressure cook only the white rice. Add the fresh salmon fillets as instructed in step 6. At step 7, broil the salmon for up to 15 minutes, or until the internal temperature reaches 145°F.
****
Mississippi Pot Roast with Mushrooms & Onions*, By: Anna Politano Ninehouser, September 15, 2019
Ingredients:
3 lb. chuck roast, dried with paper towels
1 packet powder ranch dressing
1 packet brown gravy mix
1 Vidalia onion, sliced
8 oz. sliced mushrooms
2 Tbs. avocado oil
1¾ cup beef broth
Several pepperoncini
½ cup pepperoncini juice
1 stick butter
¼ cup cornstarch
¼ cup cold water
Directions:
Select Sear/Sauté High. Heat for 4-5 minutes. Add the oil. Wait for oil to heat up and add the roast. Sear on all sides until nice and brown. Remove from Foodi.
Add onions and sauté until caramelized, then add mushrooms and sauté for a few minutes.
Add beef broth and deglaze pot. Also add the pepperoncini juice.
Return roast to pot and pour ranch packet and brown gravy packet on top. Add the stick of butter to the center of the roast. Place pepperoncini around the stick of butter.
Place the pressure cooker lid on the Foodi. Make sure valve is in seal position. Select Pressure Cook High for 60 minutes with a Natural Release for 30 minutes, followed by a Quick Release.
Remove roast and let it rest on a serving dish. Remove onions, mushrooms and pepperoncini and place on top of roast.
Pour gravy into fat separator, then pour back into pot without the fat.
Select Sear/Sauté High and heat until it starts to bubble.
Mix the cold water and cornstarch together until there are no lumps. Pour slowly into pot while stirring constantly. Let cook for a minute or so.
Slice or shred beef and serve with gravy.
ENJOY!
****
Petite Gold Potatoes*, By: Audrey Peters, April 29, 2019
Ingredients:
1 bag (1½ lbs.) Petite Gold Potatoes
2 Tbs. butter - melted
½ Tbs. Herbs de Provence or seasonings of choice
1 cup chicken broth
Directions:
Pour broth into the Foodi pot. Add the entire bag of potatoes to the Air Crisp basket.
Select Pressure Cook HI for a time of 7 minutes with a Quick Release. Remove and place the potatoes in a bowl. Toss with the melted butter and seasonings.
Serve!
****
Pork Chops*, By: Aurelia Dougan McCollom, August 23, 2019
Ingredients:
2 boneless loin pork chops
½ cup seasoned breadcrumbs
½ cup Panko breadcrumbs
2 eggs – beaten
salt and pepper – to taste
Directions:
Place the reversible rack in the low position inside the Foodi.
Select Bake/Roast with a temperature of 375°F to begin preheating while preparing the pork chops. (Just use the default time).
Season chops with salt and pepper. Beat eggs in a bowl. Place mixed breadcrumbs and panko in a bowl.
Dip the pork chops in the egg then into the breadcrumbs.
(I re-dipped into the egg and then again in the breadcrumb mixture).
Select Bake/Roast with a temperature of 375°F for 18 minutes, turning after 9 minutes.
****
Pork Chops*, By: Aurelia Dougan McCollom, June 3, 2019
Ingredients:
2 boneless pork chops
Flour, salt and pepper, mixed – or your favorite breading recipe
egg
Panko breaded seasoning
Directions:
Dredge in seasoned flour, then egg and finally Panko. Spritz with olive oil or oil of choice. Refrigerate for 30 minutes.
Using the rack in the lower position, spritz the rack with an oil or mist of your choice.
Select Air Crisp 375°F for 10 minutes. After the cool down, turn for 7 minutes longer, but also spritz the top after turning. When done do a digital temperature test. These were perfect. 155°F and oh, so good!
Peaches:
Also, I had 3 peaches left over.
Cut the peaches in half and remove the pit. One peach was added to the pot with the pork chops. Just the peach, nothing else. I took it out after the 1st 10 minutes of cooking the pork chops. Oh, so good!
It was so good, after the pork chops were done, I added the other 2, but this time I added brown sugar and a bit of butter to the top. Place on the lower rack. Select Air Crisp for 375°F for 10 minutes. Even BETTER!
****
Pork Chops*, By: Luanne Herlofsky Kordiak, April 15, 2019
Ingredients:
2 pork chops – (these were 1” thick)
olive oil
seasonings of choice
Directions:
Add the Air Crisp Basket to the pot. Select Air Crisp 375°F and preheat for 5 minutes while preparing chops.
Brush olive oil and season chops as desired.
When heated, place chops in the basket. Select Air Crisp 375°F for 15-17 minutes, turning after 8 minutes.
Check for an internal temperature of 145° F. (medium rare) and 160° F. (medium), followed by a 3-minute rest.
These chops were perfect at 15 minutes.
****
Pork Chops & Pork Steaks – Foodi Grill, By: David Marrione, October 26, 2019
Ingredients:
Pork chops & steaks – enough for your family
“Bad Byron’s Butt Rub”
extra garlic, lemon pepper, and Italian seasoning liberally
Directions:
Select Air Crisp with a temperature of 390°F to begin preheating. Season the meat as stated or use your seasonings of choice.
Place in the Air Crisp Pan when heated. Cook until internal temperature reaches 145-147°F., turning one time. Remove to a plate to rest.
****
Pork Chops - Ninja Foodi Grill*, By: David Marrione, October 18, 2019
Ingredients:
4-6 pork chops bone-in
seasonings of choice
Directions:
Preheat the Grill on High heat. When ready add the pork chops. Grill 7-10 minutes, turning after 5 minutes. Check for an internal temperature of145°F-150°F.
****
Pork Loin*, By: Emmy Earhart, April 15, 2019
Ingredients:
3-4 lb. pork loin
2 cups of broth – chicken was used in this recipe
seasonings used: salt, pepper, paprika and a bit of a Mexican blend
Directions:
Select Sauté HI to begin preheating. While preheating, season using as described in the recipe or seasonings of choice.
When the pot is hot, add the pork and sear on all sides. Add the broth when seared.
Select Pressure Cook Hi for 25 minutes with a Natural Release of 10 minutes.
The loin was 164-170 after resting under foil. Wash the Foodi pot.
Kraft Mac & Cheese Deluxe – 14 oz. box
Ingredients:
2- 14 oz. Kraft Mac & Cheese Deluxe
2 cups hot water
3 Tbs. butter
milk – as instructed on the box
cheese packets
Directions:
Add the water, macaroni and butter to the pot.
Select Pressure Cook HI for 5 minutes with a Natural Release of 5 minutes.
Add the cheese and milk. Stir and serve.
****
Pot Roast*, By: Missy Perkins Shaffer, February 15, 2019
Made Pot Roast in my Foodi today. The veggies were a bit mushy, but it tastes amazing!
Ingredients:
2.5-pound bottom round
1 cup beef broth
½ cup water
½ packet au jus
½ packet ranch seasoning
2 carrots, cut into larger pieces
1 turnip, cut into bite-sized chunks (or petite potatoes cut in half)
1 onion, sliced
Directions:
Cut meat into 1-pound pieces. Sear on High for 5 minutes on each side.
Take meat out and cover with foil.
Add onion and deglaze pot using a small amount of the liquid.
Add the rest of the broth and water, along with the au jus, ranch dressing and meat.
Place the rack using the tall position. Place the vegetable on the rack.
Select the Pressure setting of High for 60 minutes. Natural Release for 15 minutes. Quick Release the remaining pressure before opening.
**Next time, I will wrap the vegetables loosely in foil to slow down their cooking process.
***Adding vegetables at a later time by: Barbra Johnson: Do a Quick Release at 45 minutes keeping track of the time. Add back the time and do a Natural Release for 15 minutes, since your taking continuous pressure time away from the roast.
****
Prime Rib*, By: Cindy Myers-Siford, April 23, 2019
Ingredients:
5 lb. prime rib
seasonings of choice
olive oil
Directions:
Place the prime rib directly in the pot. Select Air Crisp with a temperature of 400°F for 23 minutes. After time is up, select Bake and a temperature of 350°F for 50 minutes. Digital temperature on this recipe was 125°F.
****
Prime Rib with Puff Pastry*, By: Chan Taylor, January 9, 2019
Ingredients:
slices of prime rib – your choice on amount
mushrooms – minced
Dijon mustard
puff pastry
1 egg - beaten
Directions:
Dry sauté the mushrooms, cool
Place meat and mushrooms on the puff pastry. Lightly brush Dijon mustard over meat. Spread mushrooms on top of mustard. Fold pastry. Brush with egg wash. Place in your Foodi and air fry for 20 minutes @ 325°F.
****
Rack of Lamb with Potatoes & Onions*, By: Patti Cobbs, July 6, 2019
Main Course - Rack of lamb with potatoes & onions based on a recipe by Brian M Almashie.
Ingredients:
1 rack of lamb
salt & pepper - to taste
2 Tbs. butter
2 Tbs. olive oil
garlic & rosemary – to taste
2 large whole onions
1½ cups beef stock
3-4 potatoes
garlic, thyme, olive oil, salt & pepper – for potatoes
Pyramid mat – trimmed to fit
Directions:
1- Season Rack of Lamb with salt & pepper.
2- Turn the Ninja to Stove Top High.
3- Add butter, olive oil, garlic and rosemary to your Ninja pot & sear lamb on all sides. (I needed to sear my lamb longer as well as trim the fat more).
4- Sear the onions until brown on both sides.
5- Add the beef stock to the pot. (A combination of beef stock and wine was used in this recipe).
6- Place the trimmed Pyramid Mat on ½ of the bottom of the pot & add the seasoned potatoes on top of mat.
7- Place the Rack of Lamb meat side down on top. Place the lid.
8- Turn Ninja to Bake/Oven, with a temperature of 400°F and leave for 30 Minutes (or until lamb is done - 135-145°F).
*Next time I would roast for about 20 minutes as the lamb was perfect (130°F) when first removed from the pot but cooked more than I would like while resting.
9- Check and add more beef stock if needed while lamb is baking, or onions might burn.
10- Remove lamb and cover in foil.
11- Check potatoes and leave in if they need more time while the lamb is resting in foil.
****
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.
****
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 cups 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 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
****
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. (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
****
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.
****
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 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 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!
****
SCROLL DOWN past index for directions. Directions follow the last alphabetical listing.
* Indicates PHOTOS in the Album
Air Crisped Rotisserie Chicken, By: David Marrione, October 31, 2019
Air Crisped Whole Chicken, By: Geana Wilkerson, July 30, 2019
Balsamic Jam Pork Chops*, By: Randall McGouirk, April 23, 2019
Bananas Foster*, By: David Marrione, October 27, 2019
Berry Upside Down Cake
Brussel Sprouts in Soy Sauce*, By: Randall McGouirk, March 25, 2019
Butternut Squash Risotto*, By: Madeline DiDonato, November 5, 2019
Candied Sweet Potatoes in the Foodi, By: Aurelia Dougan McCollom, – Betty Crocker Picture Cookbook, 1968
Caramel (Dulce de Leche)*, By: Andi Schuff, October 27, 2018
Chicken (Whole), By: Rachael Kuffa, October 18, 2018
Cornish Hen*, By: Shirley Primavera, August 14, 2019
Cornish Hen*, By: Linda Bradley, June 7, 2019
Cornish Hen - Air Crisped*, By: Patti Cobbs, August 8, 2019
Forty-Clove Garlic Chicken, By: David Marrione, October 22, 2019
German Apple Cake*, By: Randall McGourik, October 19, 2019
Glazed Sweet Potatoes, By: David Marrione, October 22, 2019
Green Bean Casserole in the Foodi*, By: Aurelia Dougan McCollom, December 16, 2019
Herb-Roasted Chicken
Mac & Cheese – Recipe By: Sam - Presented By: Kenzie on ITKWD
Miso Glazed Salmon with Bok Choy
Mississippi Pot Roast with Mushrooms & Onions*, By: Anna Politano Ninehouser, September 15, 2019
Petite Gold Potatoes*, By: Audrey Peters, April 29, 2019
Pork Chops*, By: Aurelia Dougan McCollom, August 23, 2019
Pork Chops*, By: Aurelia Dougan McCollom, June 3, 2019
Pork Chops*, By: Luanne Herlofsky Kordiak, April 15, 2019
Pork Chops - Ninja Foodi Grill*, By: David Marrione, October 18, 2019
Pork Chops & Pork Steaks – Foodi Grill, By: David Marrione, October 26, 2019
Pork Loin*, By: Emmy Earhart, April 15, 2019
Pot Roast*, By: Missy Perkins Shaffer, February 15, 2019
Prime Rib*, By: Cindy Myers-Siford, April 23, 2019
Prime Rib with Puff Pastry*, By: Chan Taylor, January 9, 2019
Rack of Lamb with Potatoes & Onions*, By: Patti Cobbs, July 6, 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
Roasted Chicken*, By: Aurelia Dougan McCollom, April 28, 2019
Roasted Chicken*, By: Grisell Martinez, October 26, 2018
Roasted Duck Breast with Quinoa & Asparagus*, By: Patti Cobbs, August 21, 2019
Rotisserie Chicken with Carrots & French Green Beans*, By: Cathleen Pouliot Fields, January 17, 2019
Rump Roast*, By: Aurelia Dougan McCollom, October 29, 2019
Sweet Potatoes – Different Directions, April 23, 2019
Turkey Fixed in the 8 Qt. Foodi, By: Brandi Rose, November 28, 2019
Turkey Breast, By: Linda Bradley, October 18, 2018
Turkey Breast Roast*, By: Danetta Gummer Briggs, February11, 2019
Air Crisped Rotisserie Chicken, By: David Marrione, October 31, 2019
(You are Not using the Pressure Cooker Function)
Inject the chicken(s) with the below marinade and let them rest in fridge for a few hours to let the chicken absorb as much of the marinade as possible.
This chicken injection is enough for two 5 pound whole chicken. I’d do a little more than half of it for one chicken.
Ingredients:
Injector Marinade:
½ cup unsalted butter (melted)
¼ cup apple juice
½ tsp + a pinch of Creole seasoning or your choice of seasoning (“Tony Chachere’s” or “Slap Ya’ Mama” are two good Creole Seasonings to use.)
Directions:
NOTE: You don’t want to use too much seasoning as you want to avoid making the mixture salty. Taste the injection and adjust the seasoning to your preference. Again, you don’t want the injection salty. We are simply adding a tiny bit of flavor and some additional moisture to the meat. I also don’t add butter or seasoning under the skin since I want the chicken’s flavor to stand out on its own and I also don’t want to disturb the skin in an effort to avoid tearing it. The injection will work its way through the meat when cooking so injecting alone is fine.
**Tip: Spray the sealing ring on the injector’s plunger with EVOO before using it. It makes pushing the syringe super easy. **
Mix the injection ingredients together. Inject the chicken in the joints and as well as the breasts and thighs. Inject slowly so the injection doesn’t squirt out. Also, don’t make a bunch of holes. The trick to injecting the breasts is to insert the injection needle from the thin point of the breast at the rear end of the chicken making one hole with the needle and inject slowly as you pull the injector out. Then before pulling the needle out past the skin, aim the injector in a different direction in the breast and push it in again injecting as you pull back on the needle. You kind of work a fan shaped pattern with the needle from the single hole and I get about 3 stabs from the single point injecting the meat about halfway deep into the breast working from left to right with each stab through the single hole. Almost 1 syringe full will do each breast leaving a bit for a joint or drumstick. Avoid hitting bones with the needle if at all possible. You can feel and see the meat swell as the injection is applied. Repeat until you’ve injected both breasts, thighs and the legs if you’d like. This assuming the legs are thick enough.
Place chicken in zip lock bag and let it rest in the fridge for a few hours before proceeding.
After at least a few hours of rest, pull it out of the fridge and spray it with an oil of your choice, (EVOO, Canola, Avocado, etc.)
Then rub the chicken down well with the seasoning of your choice, and also apply some seasoning to the inside of the chicken before tying the legs. I then dust the chicken with a tiny bit more oil on the breast side since I start breast side down.
Next step was getting it into the Foodi. Select Air Crisp with a temperature of 375°F and let it preheat for 5 minutes. Place the chicken in the Air Crisp Basket, breast side down. Aire Crisp for 35 minutes at 375°F.
After 35 minutes, remove the Air Crisp basket out of the Foodi. Flip the chicken and dust the breast side with a bit more Montreal Chicken Seasoning and a little EVOO.
Return to the Foodi. Continue to Air Crisp with a temperature of 350°F until the internal temperature reaches 160°F using your temperature probe.
(Note that I cook to meat temperature and NOT time for the 2nd half of the cook. This is important because every piece of meat can cook at a different rate. Even two whole chickens can cook at different rates so cooking to temp is the best way to insure perfect results every time. It took about another 35 minutes or so minutes to hit my target internal temp of 160°F. I wasn’t paying attention to the time as much as I was paying attention to the meat temp. Most recipes call for 165°F meat temp but meat continues to cook for several minutes after removing it so I targeted 160°F knowing they’d hit 165°F after a brief rest.)
Once the chicken was at an internal temp of 160°F, remove it from the Foodi and let it rest for about 10 minutes before cutting it.
When placing the chickens in the Pyrex pan, they were so moist and juicy, that the juices were literally flooding the pan.
Compare the two types of preparation for Rotisserie Chicken:
1) The Traditional Way: Pressure Cook, followed by Air Crisp
or
2) Air Crisp only, using the method stated above.
I think you’ll find the Air Crisp method the better choice.
Don’t get me wrong, they are BOTH excellent, each in their own way, but I just think the end result using the Air Crisp method makes the overall flavor stand out more.
Hope this helps.
****
Air Crisped Whole Chicken, By: Geana Wilkerson, July 30, 2019
Ingredients:
4.5 lb. Greenwise Organic Whole Chicken – or brand of choice
EVOO
½ stick butter
seasonings of choice
Ranch Dressing Seasonings – (was used in this recipe)
Creole Powder Seasonings – optional
olive oil PAM spray*
Directions:
Rinse and pat dry your chicken. Place the butter in the cavity. Season the cavity as desired. Spritz the outside with olive oil and rub into the bird. Sprinkle on the Ranch, Creole, or seasonings of choice.
*Spray the air crisp basket & pot with olive oil PAM Spray. Place the chicken in the basket.
Select Air Crisp with a temperature of 350°F for 25 minutes. Turn the chicken over. Continue cooking for another 20 minutes.
Insert your temperature probe to test for an end temperature of 165°F.
Very Moist- Nice Platter Presentation. (The next time I plan to use Creole Powder Seasoning to give it a little kick).
*Added comment by: Aurelia Dougan McCollom - I suggest you use an olive oil spritzer. The aerosol non-stick sprays are actually harmful to your non-stick cookware, by leaving a residue.
****
Balsamic Jam Pork Chops*, By: Randall McGouirk, April 23, 2019
Ingredients:
3 center cut boneless pork chops
2 Tbs. fruit jam
2 Tbs. balsamic vinegar
1 shallot, chopped
1 apple, (cored and diced)
2 Tbs. fresh thyme
4 Tbs. chicken stock
salt & pepper – to taste
1-2 Tbs. olive oil – for pot (divided)
Directions:
Salt and pepper pork chops.
Directions:
Select Sear HIGH. Add olive oil. Place the seasoned chops and sear for about 5 minutes on each side, or until done. Remove and set aside to rest. Keep warm.
Add olive oil to the pot. Add shallot and thyme. Cook until fragrant. Next, add the balsamic vinegar, fruit jam and chicken stock. Reduce temperature to Sear Medium Low. Stir until sauce thickens. Add chopped apples and cook for 5 minutes. Slice pork. Serve sauce on top of pork.
Brussel Sprouts:
1 small bag Brussel sprouts
olive oil
Salt and pepper – to taste
Directions:
Cut off bottoms of sprouts and slice each in half. Drizzle sprouts in olive oil. Season with salt and pepper. Add to Air Crisp basket.
Select Air Crisp 390°F for 15 minutes. Stir after 8 minutes. Continue cooking until tender.
****
Bananas Foster*, By: David Marrione, October 27, 2019
Background:
A great tasting dessert created right here in the heart of the French Quarter of New Orleans in 1951, when restauranteurs Owen & Ella Brennan challenged their Head Chef at the time, Paul Blangé, to come up with a dessert recipe made with bananas. New Orleans, at the time, was the major port for bananas being shipped from Central America!
Ingredients:
4 good-sized bananas, not too ripe/not too un-ripe (they should still be firm), peeled and cut into large sliced chunks
1 stick (½ cup) salted butter, cubed
¼ cup water
¼ cup light (clear) rum
1 cup dark brown sugar, packed (you can use light brown too if you already have it on hand, but the end result color won’t be as dark)
1 tsp cinnamon
1 tsp vanilla extract
vanilla ice cream, for the very end
Directions:
Bananas Foster goes PERFECTLY over bread pudding, french toast, pancakes and cheesecake too! It works on basically anything!
1) Combine all of the ingredients (EXCEPT for the bananas and ice cream) in the Foodi pot.
2) Mix well until the large lumps of the sugar are dissolved and it looks like the consistency of molasses.
3) Add the bananas and coat with the sauce being easy with the spoon – don’t smash the ‘nanas up.
4) Secure the pressure cooking lid. Make sure you are in the SEAL position. Select Pressure Cook High with a time of 8 minutes, using a Quick Release when time is finished.
5) Transfer to a serving bowl, let cool for a few moments and serve over bowls of vanilla ice cream.
Enjoy!
For “taste testing” purposes, I poured some of the Bananas Foster over Caramel Vanilla Ice Cream and then topped EVERYTHING with some chopped pecans.
I think I need a second helping to be positive in my decision of whether or not this stuff worth making!
****
Berry Upside Down Cake
Prep Time 15 minutes Cook Time 55 minutes Servings 6-8
Ingredients:
1 bag (12 ounces) frozen cherries
1 bag (12 ounces) frozen blueberries
1 stick (1/2 cup) butter, divided
2 tablespoons lemon juice
2 teaspoons cornstarch
1 cup plus 3 tablespoons sugar, divided
2 cups all-purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon kosher salt
3 large eggs
1 cup sour cream
Toppings
Crème Fraiche
Mascarpone
Whipped Cream
Vanilla Ice Cream
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: NATURAL 5 MINUTES
Directions:
Place frozen fruit, 3 tablespoons butter, lemon juice, cornstarch, and 3 tablespoons sugar in the pot; stir to combine. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin.
When pressure cooking is complete, allow pressure to natural release for 5 minutes. After 5 minutes, quick release remaining pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Select SEAR/SAUTÉ and set to MD:HI. Allow liquid to simmer for about 10 minutes, until it begins to thicken and look syrupy.
Remove pot from unit and place on a heat-resistant surface. Let cool for 15 minutes.
Meanwhile, place all-purpose flour, remaining sugar, baking soda, baking powder, and salt into a mixing bowl. Whisk to incorporate.
Melt remaining 5 tablespoons butter in a separate mixing bowl, then whisk in eggs and sour cream.
Slowly add flour mixture to egg mixture. Beat until batter is thick and smooth.
****
Brussel Sprouts in Soy Sauce*, By: Randall McGouirk, March 25, 2019
Ingredients:
1 lb. Brussel sprouts
4 Tablespoons olive oil
4 Tablespoons soy sauce
salt and pepper – to taste
Directions:
Clean the Brussel sprouts. Cut off the bottoms and cut the Brussel sprouts in half. Add to a bowl. Add the olive oil and soy sauce mixture and toss gently to coat.
Select Air Crisp Air Crisp 390°F for 18 minutes, turning after 9 minutes.
****
Butternut Squash Risotto*, By: Madeline DiDonato, November 5, 2019
Ingredients:
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1½ cups Italian short-grain rice (Arborio or Valencia rice)
3¾ cups Chicken or veg Stock or broth
1 teaspoon salt (optional)
2 Tbs. butter (optional)
10 oz. pureed butternut squash (I used a 10 oz. frozen cubed)
½ cup freshly grated Parmesan cheese
3 tablespoons minced fresh parsley
Freshly ground pepper
Directions:
Select Sear/Sauté to begin heating the oil in the Foodi pot. Add the onion and cook over High heat until just translucent. Add the garlic and cook about a minute. Add the rice and stir to thoroughly coat with oil. Stir in 3½ cups of the stock, then add salt.
Add the pressure cooking lid. Lock the lid in place and select Pressure Cook High with a time of 6 minutes using a Quick Release when done. Remove the lid carefully.
Give the risotto a vigorous stir. Stir in the butter, squash, Parmesan cheese, parsley, and season with pepper. More cheese may be added to taste.
Serve immediately.
****
Candied Sweet Potatoes in the Foodi, By: Aurelia Dougan McCollom, – Betty Crocker Picture Cookbook, 1968
Ingredients:
2 medium to large sweet potatoes or yams (originally 6 or 1½ - 2 pounds)
1 cup water – for Foodi pot
Syrup:
1 cup packed brown sugar
¼ cup butter or margarine
¼ cup water
½ teaspoon salt
1 cup water for Foodi for steaming
(I fix the syrup in a Pyrex measuring cup and fix it in the microwave)
Directions:
Scrub potatoes; pierce all around to release steam. Add 1 cup water to the Foodi pot. Place the Red Sling in the pot and add the potatoes.
Select Pressure Cook High for 20-25 minutes using a Natural Release of 10-15 minutes. They were perfect! Carefully remove and cool until able you are able to handle to take slip the skins off. Cut into ½ inch slices. (I usually just cut the potatoes in half-length wise.) Add to an 8-inch baking pan and pour syrup over the potatoes.
Add water to the Foodi pot. Place the pan on the Red Sling or in this case I fixed both the sweet potatoes and green bean casserole together using my steamer pots. The potatoes in the bottom and green beans in the top, with the fitted lid, not the steamer lid. Next, select Steam for 12 minutes.
Now… because we really like marshmallows, we top ours the last 5 minutes with mini-marshmallows, (or big ones), but don’t go overboard because they will expand. You can Air Crisp with a temperature of 390°F for a few minutes to get that golden brown crispy, crunchy, yummy, sticky marshmallow! Or, if you have a kitchen torch, use it!
Feel free to increase the amounts. We usually have 18-20 people, but not everyone likes sweet potatoes, (just the marshmallows!)
Preferences: fully cooked with some chew – fully tender
6 inches: 15 – 20 mins
8 inches: 25 – 30 mins
10 inches: 35 – 40 mins
12 inches: 45 – 50 mins
Pressure Release Method: Natural Release (roughly 10 – 11 mins)
****
Caramel (Dulce de Leche)*, By: Andi Schuff, October 27, 2018
(courtesy of Jeffrey of Pressure Luck)
This was CRAZY EASY to make!!!
Ingredients:
1 can sweetened condensed milk (14 oz.)
1 tsp. vanilla extract
Directions:
1. Remove label and lid from can. (You could transfer milk to a mason jar if you prefer.)
2. Cover can (or jar) with foil.
3. Put can on rack in Ninja Foodi.
4. Pour enough water in pot to submerge can (or jar) halfway.
5. Cook on high pressure for 40 minutes.
6. Quick release.
7. Remove foil. Remove from pot. After allowing it to cool for a bit (maybe 20 minutes), add in vanilla extract.
8. Stir well for a few minutes so the consistency goes from a curdled/lumpy one to a nice, smooth, creamy one!
****
Chicken (Whole), By: Rachael Kuffa, October 18, 2018
Do a whole chicken!!! Pressure cook it for 25 minutes and then Air Crisp for 4 minutes to make the skin crisp up.
****
Cornish Hen*, By: Shirley Primavera, August 14, 2019
Ingredients:
1-2 Cornish hens
Durkee Grill Creations Kansas City Style Chicken Seasoning – or seasoning of choice
Olive oil – to spritz
Directions:
Wash & clean Cornish hen. Pat dry with paper towels.
Spritz the hen with olive oil. Sprinkle the seasoning generously over the hen.
Place the hens breast side down in the Air Crisp Basket.
Select Air Crisp with a temperature of 390°F for 20 minutes. Check for crispness after 10 minutes. Continue cooking until time is done.
Insert tongs into hens and turn breast side up. Spritz with more oil, if desired.
Select Air Crisp with a temperature of 390°F for 20 minutes. When 3 minutes are left, insert a digital probe for a temperature of 180°F. Let rest for 5-8 minutes before serving.
****
Cornish Hen*, By: Linda Bradley, June 7, 2019
Ingredients:
1-2 Cornish hens
seasonings of choice
1 cup chicken stock
Directions:
Wash and dry hens. Sprinkle seasonings of choice to taste.
Add the chicken broth to the Foodi pot.
Place the hens in the air crisp basket.
Select Pressure Cook HIGH for 12 minutes using a Quick Release. Using a digital probe, check the temperature for at least a 155°F. If temperature has not been reached, continue pressure cooking for another 2-3 minutes. (Air Crisping will continue cooking the bird to a safe temperature).
When done, select Air Crisp 400°F for 10 minutes, checking after 5 minutes for crispness. Using a digital probe, check the temperature for at least a 165°F.
Let rest for 5-10 minutes. The hen will continue to cook and the juices will settle.
****
Cornish Hen - Air Crisped*, By: Patti Cobbs, August 8, 2019
Ingredients:
1- 1½ -2 pound cornish hen
2 cups buttermilk
1 cup seasoned flour
1 cup panko breadcrumbs
2 eggs, slightly beaten
coconut oil spray
Directions:
1. Rinse and place cornish hen in a Ziploc bag with enough buttermilk to cover. Place bag in a bowl to prevent leakage. Refrigerate for 2 to 24 hours.
2. Set up a dipping station. 1) a bowl of seasoned flour. 2) a bowl with the beaten egg. 3) a bowl with the panko crumbs.
3. Remove the hen from buttermilk, allowing the excess buttermilk to drip off. Discard buttermilk. Dredge hen in the seasoned flour making sure to cover the entire hen. Then dip hen into the beaten eggs, and finally coat with the panko crumbs.
4. Spray lightly with coconut oil spray for extra crispy skin.
5. Place hen in Air-Crisper Basket. Select Air Crisp with a temperature of 390°F for 25-30 minutes, or until internal temperature is 165°F.
6. Allow to rest for about 5 minutes and serve with your favorite side dish.
****
Forty-Clove Garlic Chicken, By: David Marrione, October 22, 2019
FORTY CLOVES of GARLIC!!
But DON’T PANIC! The END RESULT is that the garlic cloves are surprisingly SWEET and MILD in this recipe!
Ingredients:
2 tablespoons olive oil
3 pounds of bone in chicken breasts - skin on or skinless-your choice
Salt and pepper - to taste
2 fresh parsley sprigs*
1 fresh rosemary sprig*
1 fresh thyme sprig*
1 fresh sage sprig*
40 peeled cloves of garlic**
1 cup white wine
½ cup chicken stock
1 loaf crusty bread
*NOTE: You could use the Dried version of the herbs listed above, instead of fresh, but the Fresh herbs will add so much more flavor, not to mention be more Aromatic!
**NOTE: As a time-saver, use the Pre-Peeled Garlic found in the produce dept of your local grocer.
Directions:
1) Add the oil to the Foodi pot. Select Sauté Medium Heat.
2) Season chicken with salt and pepper. Add to the pot. Brown on all sides.
3) Tie the fresh herbs together into a “bouquet” and add to the pot, along with the garlic cloves. Top with white wine and chicken stock.
4) Lock the pressure cooking lid to the cooker. Turn the knob to seal.
5) Select Pressure Cook High with a cooking time of 15 minutes using a Quick Release.
6) Serve chicken with pan juices & spread garlic cloves onto sliced rounds of crusty bread.
Le Bon Temps Roule! (Let The Good Times Roll)
****
German Apple Cake*, By: Randall McGourik, October 19, 2019
Ingredients:
2 cups sifted flour
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
1 ½ cups sugar
½ cup oil
2- 21 oz. Mussleman’s apple pie filling
3 eggs
1 tsp vanilla
powdered sugar - topping
Directions:
Begin by preheating your Foodi on Bake with a temperature of 350°F, while preparing your ingredients.
Sift flour, soda, salt and cinnamon, Set aside.
In your mixer, beat the eggs. Add the sugar, vanilla and oil.
Add the flour mixture to the wet.
Mix well. Crush the canned apples. Stir into the mixture.
Pour into 1- 8” prepared bundt pan. Bake @ 350°F for 1 hour and 15 minutes. Test for doneness.
Let cool 10 minutes before turning out.
Top with sprinkled powdered sugar.
****
Glazed Sweet Potatoes, By: David Marrione, October 22, 2019
Ingredients:
6 medium sweet potatoes
3 tablespoons butter
½ cup packed brown sugar
3 tablespoons water
½ teaspoon salt
1 cup water – for the pot
Directions:
1) Peel and slice the sweet potatoes into half inch chunks.
2) Place the water into the Foodi pot. (If using the 8 qt, use 1½ cups.)
3) Arrange potato slices in the Air Crisp basket and insert into pot. Place the pressure cooker lid on unit. Turn the knob to seal.
Select Pressure Cook High, with a time of 5 minutes, followed by a Quick Release.
4) Remove the basket from the Foodi pot. Place sweet potatoes into a serving bowl and set aside.
5) Remove the water from the pot. Mix butter, brown sugar, water, and salt in the pot. (Or in small saucepan on stove.)
6) Select Sear/Sauté Medium and heat until sugar is melted, and sauce is smooth. Pour over sweet potatoes. Stir gently to coat.
7) Serve warm and Enjoy!
Optional: For added sweetness, (as if it wasn’t sweeter than sweet as it is,) add a bit of Maple Syrup to the brown sugar mixture when heating the sauce, then pour sauce over sweet potatoes.
****
Green Bean Casserole in the Foodi*, By: Aurelia Dougan McCollom, December 16, 2019
Ingredients:
1 cans of drained French style green beans
1 cans of cream of mushroom soup
1 (6 ounce) can French-fried onions
4-6 slices bacon – crisped
1 cup water – for Foodi pot
Directions:
Crisp the bacon. Wipe out the pot. Break into pieces when cool. Add green beans, soup and half of the onion rings to a bowl. Transfer to an 8-inch baking dish.
Add water to the Foodi pot. Open valve of Pressure Cooker. Select Steam for 12 minutes. When done, stir the bacon into the cooked green bean casserole and put the other half of the onions on top.
****
Herb-Roasted Chicken
Prep Time 10 minutes Cook Time 41 minutes Servings 4
Ingredients:
1 whole uncooked chicken (4 1/2-5 pounds)
Juice of 2 lemons (1/4 cup lemon juice)
¼ cup hot water
¼ cup honey
2 tablespoons plus 2 teaspoons kosher salt, divided
1 tablespoon whole black peppercorns
5 sprigs fresh thyme
5 cloves garlic, peeled, smashed
1 tablespoon canola oil
2 teaspoons ground black pepper
Approx. pressure build: 6 minutes
Pressure cook: 22 minutes
Pressure release: 5 minutes
Air crisp: 8-18 minutes
Directions:
Rinse chicken and tie legs together with cooking twine.
In a small bowl, mix together lemon juice, hot water, honey, and 2 tablespoons salt. Pour mixture into the pot. Place whole peppercorns, thyme, and garlic in the pot.
Place chicken into the Cook & Crisp™ basket and place basket in pot.
Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 22 minutes. Select START/STOP to begin.
When pressure cooking is complete, allow pressure to naturally release for 5 minutes. After 5 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Brush chicken with canola oil or spray with cooking spray. Season with salt and pepper.
Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 8 minutes. Select START/STOP to begin. Cook until desired level of crispness is reached, adding up to 10 additional minutes.
Cooking is complete when internal temperature reaches 165°F. Remove chicken from basket using the Ninja® roast lifters* (or 2 large serving forks). Let rest for 5 to 10 minutes before serving.
A tip from the Ninja® Kitchen Team
Use cooking spray in place of oil to evenly coat large cuts of protein in the Cook & Crisp™ Basket.
****
Mac & Cheese – Recipe By: Sam - Presented By: Kenzie on ITKWD
Ingredients:
1 box (1 pound) dry elbow pasta
1 can (12 ounces) evaporated milk
¼ cup butter
1 teaspoon dry mustard
1 tablespoon onion powder
1 tablespoon kosher salt
1 teaspoon ground black pepper
4 cups water
½ block (8-ounces) prepared cheese product, cut in 1-inch cube
1 cup heavy cream
1 bag (8-ounces) shredded cheddar cheese, divided
1 cup panko breadcrumbs
½ stick (¼ cup) butter, melted
Directions:
1. Place pasta, evaporated milk, spices, and water into the Foodi pot. Stir well to combine.
2. Assemble Pressure Cooking Lid and press START/STOP to turn on unit. Select PRESSURE and turn to LOW. Press TIME, then turn dial to 2 minutes. Select START/STOP to begin.
3. When pressure cooking is complete, naturally release pressure for 10 minutes. After 10 minutes, quick release remaining pressure by moving pressure release valve to VENT position. Carefully remove pressure cooking lid when unit has finished releasing steam.
4. Stir prepared cheese product, butter, heavy cream, and 6 ounces cheddar cheese into pasta until incorporated.
5. In a bowl, stir together remaining 2 ounces cheddar cheese with breadcrumbs and melted butter. Top pasta evenly with bread crumb mixture.
6. Assemble Air Crisp lid; select AIR Crisp, set temperature to 375°F. Press TIME and turn dial to 7 minutes and select START/STOP to begin.
****
Miso Glazed Salmon with Bok Choy
Prep Time 10 minutes Cook Time 7-9 minutes Servings 4
Ingredients:
1 cup jasmine rice, rinsed
¾ cup water
4 frozen skinless salmon fillets (4 ounces, 1-inch thick each)
1 teaspoon kosher salt
2 tablespoons red miso paste
2 tablespoons butter, softened
2 heads baby bok choy, stems on, rinsed, cut in half
¼ cup mirin
1 teaspoon sesame oil
Sesame seeds, for garnish
APPROX. PRESSURE BUILD: 5 MINUTES
PRESSURE RELEASE: QUICK
Directions:
Place rice and water into the pot. Stir to combine. Place reversible rack in pot, making sure rack is in the higher position.
Season salmon with salt, then place on rack. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 2 minutes. Select START/STOP to begin.
While salmon and rice are cooking, stir together miso and butter to form a paste. Toss bok choy with mirin and sesame oil.
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.
Gently pat salmon dry with paper towel, then spread miso butter evenly on top of the fillets. Add bok choy to the rack.
Close crisping lid. Select BROIL and set time to 7 minutes. Select START/STOP to begin, checking for doneness after 5 minutes.
When cooking is complete, remove salmon from rack and serve with bok choy and rice. Garnish with sesame seeds, if desired.
A tip from the Ninja® Kitchen Team
Want to use fresh salmon instead of frozen? Pressure cook only the white rice. Add the fresh salmon fillets as instructed in step 6. At step 7, broil the salmon for up to 15 minutes, or until the internal temperature reaches 145°F.
****
Mississippi Pot Roast with Mushrooms & Onions*, By: Anna Politano Ninehouser, September 15, 2019
Ingredients:
3 lb. chuck roast, dried with paper towels
1 packet powder ranch dressing
1 packet brown gravy mix
1 Vidalia onion, sliced
8 oz. sliced mushrooms
2 Tbs. avocado oil
1¾ cup beef broth
Several pepperoncini
½ cup pepperoncini juice
1 stick butter
¼ cup cornstarch
¼ cup cold water
Directions:
Select Sear/Sauté High. Heat for 4-5 minutes. Add the oil. Wait for oil to heat up and add the roast. Sear on all sides until nice and brown. Remove from Foodi.
Add onions and sauté until caramelized, then add mushrooms and sauté for a few minutes.
Add beef broth and deglaze pot. Also add the pepperoncini juice.
Return roast to pot and pour ranch packet and brown gravy packet on top. Add the stick of butter to the center of the roast. Place pepperoncini around the stick of butter.
Place the pressure cooker lid on the Foodi. Make sure valve is in seal position. Select Pressure Cook High for 60 minutes with a Natural Release for 30 minutes, followed by a Quick Release.
Remove roast and let it rest on a serving dish. Remove onions, mushrooms and pepperoncini and place on top of roast.
Pour gravy into fat separator, then pour back into pot without the fat.
Select Sear/Sauté High and heat until it starts to bubble.
Mix the cold water and cornstarch together until there are no lumps. Pour slowly into pot while stirring constantly. Let cook for a minute or so.
Slice or shred beef and serve with gravy.
ENJOY!
****
Petite Gold Potatoes*, By: Audrey Peters, April 29, 2019
Ingredients:
1 bag (1½ lbs.) Petite Gold Potatoes
2 Tbs. butter - melted
½ Tbs. Herbs de Provence or seasonings of choice
1 cup chicken broth
Directions:
Pour broth into the Foodi pot. Add the entire bag of potatoes to the Air Crisp basket.
Select Pressure Cook HI for a time of 7 minutes with a Quick Release. Remove and place the potatoes in a bowl. Toss with the melted butter and seasonings.
Serve!
****
Pork Chops*, By: Aurelia Dougan McCollom, August 23, 2019
Ingredients:
2 boneless loin pork chops
½ cup seasoned breadcrumbs
½ cup Panko breadcrumbs
2 eggs – beaten
salt and pepper – to taste
Directions:
Place the reversible rack in the low position inside the Foodi.
Select Bake/Roast with a temperature of 375°F to begin preheating while preparing the pork chops. (Just use the default time).
Season chops with salt and pepper. Beat eggs in a bowl. Place mixed breadcrumbs and panko in a bowl.
Dip the pork chops in the egg then into the breadcrumbs.
(I re-dipped into the egg and then again in the breadcrumb mixture).
Select Bake/Roast with a temperature of 375°F for 18 minutes, turning after 9 minutes.
****
Pork Chops*, By: Aurelia Dougan McCollom, June 3, 2019
Ingredients:
2 boneless pork chops
Flour, salt and pepper, mixed – or your favorite breading recipe
egg
Panko breaded seasoning
Directions:
Dredge in seasoned flour, then egg and finally Panko. Spritz with olive oil or oil of choice. Refrigerate for 30 minutes.
Using the rack in the lower position, spritz the rack with an oil or mist of your choice.
Select Air Crisp 375°F for 10 minutes. After the cool down, turn for 7 minutes longer, but also spritz the top after turning. When done do a digital temperature test. These were perfect. 155°F and oh, so good!
Peaches:
Also, I had 3 peaches left over.
Cut the peaches in half and remove the pit. One peach was added to the pot with the pork chops. Just the peach, nothing else. I took it out after the 1st 10 minutes of cooking the pork chops. Oh, so good!
It was so good, after the pork chops were done, I added the other 2, but this time I added brown sugar and a bit of butter to the top. Place on the lower rack. Select Air Crisp for 375°F for 10 minutes. Even BETTER!
****
Pork Chops*, By: Luanne Herlofsky Kordiak, April 15, 2019
Ingredients:
2 pork chops – (these were 1” thick)
olive oil
seasonings of choice
Directions:
Add the Air Crisp Basket to the pot. Select Air Crisp 375°F and preheat for 5 minutes while preparing chops.
Brush olive oil and season chops as desired.
When heated, place chops in the basket. Select Air Crisp 375°F for 15-17 minutes, turning after 8 minutes.
Check for an internal temperature of 145° F. (medium rare) and 160° F. (medium), followed by a 3-minute rest.
These chops were perfect at 15 minutes.
****
Pork Chops & Pork Steaks – Foodi Grill, By: David Marrione, October 26, 2019
Ingredients:
Pork chops & steaks – enough for your family
“Bad Byron’s Butt Rub”
extra garlic, lemon pepper, and Italian seasoning liberally
Directions:
Select Air Crisp with a temperature of 390°F to begin preheating. Season the meat as stated or use your seasonings of choice.
Place in the Air Crisp Pan when heated. Cook until internal temperature reaches 145-147°F., turning one time. Remove to a plate to rest.
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Pork Chops - Ninja Foodi Grill*, By: David Marrione, October 18, 2019
Ingredients:
4-6 pork chops bone-in
seasonings of choice
Directions:
Preheat the Grill on High heat. When ready add the pork chops. Grill 7-10 minutes, turning after 5 minutes. Check for an internal temperature of145°F-150°F.
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Pork Loin*, By: Emmy Earhart, April 15, 2019
Ingredients:
3-4 lb. pork loin
2 cups of broth – chicken was used in this recipe
seasonings used: salt, pepper, paprika and a bit of a Mexican blend
Directions:
Select Sauté HI to begin preheating. While preheating, season using as described in the recipe or seasonings of choice.
When the pot is hot, add the pork and sear on all sides. Add the broth when seared.
Select Pressure Cook Hi for 25 minutes with a Natural Release of 10 minutes.
The loin was 164-170 after resting under foil. Wash the Foodi pot.
Kraft Mac & Cheese Deluxe – 14 oz. box
Ingredients:
2- 14 oz. Kraft Mac & Cheese Deluxe
2 cups hot water
3 Tbs. butter
milk – as instructed on the box
cheese packets
Directions:
Add the water, macaroni and butter to the pot.
Select Pressure Cook HI for 5 minutes with a Natural Release of 5 minutes.
Add the cheese and milk. Stir and serve.
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Pot Roast*, By: Missy Perkins Shaffer, February 15, 2019
Made Pot Roast in my Foodi today. The veggies were a bit mushy, but it tastes amazing!
Ingredients:
2.5-pound bottom round
1 cup beef broth
½ cup water
½ packet au jus
½ packet ranch seasoning
2 carrots, cut into larger pieces
1 turnip, cut into bite-sized chunks (or petite potatoes cut in half)
1 onion, sliced
Directions:
Cut meat into 1-pound pieces. Sear on High for 5 minutes on each side.
Take meat out and cover with foil.
Add onion and deglaze pot using a small amount of the liquid.
Add the rest of the broth and water, along with the au jus, ranch dressing and meat.
Place the rack using the tall position. Place the vegetable on the rack.
Select the Pressure setting of High for 60 minutes. Natural Release for 15 minutes. Quick Release the remaining pressure before opening.
**Next time, I will wrap the vegetables loosely in foil to slow down their cooking process.
***Adding vegetables at a later time by: Barbra Johnson: Do a Quick Release at 45 minutes keeping track of the time. Add back the time and do a Natural Release for 15 minutes, since your taking continuous pressure time away from the roast.
****
Prime Rib*, By: Cindy Myers-Siford, April 23, 2019
Ingredients:
5 lb. prime rib
seasonings of choice
olive oil
Directions:
Place the prime rib directly in the pot. Select Air Crisp with a temperature of 400°F for 23 minutes. After time is up, select Bake and a temperature of 350°F for 50 minutes. Digital temperature on this recipe was 125°F.
****
Prime Rib with Puff Pastry*, By: Chan Taylor, January 9, 2019
Ingredients:
slices of prime rib – your choice on amount
mushrooms – minced
Dijon mustard
puff pastry
1 egg - beaten
Directions:
Dry sauté the mushrooms, cool
Place meat and mushrooms on the puff pastry. Lightly brush Dijon mustard over meat. Spread mushrooms on top of mustard. Fold pastry. Brush with egg wash. Place in your Foodi and air fry for 20 minutes @ 325°F.
****
Rack of Lamb with Potatoes & Onions*, By: Patti Cobbs, July 6, 2019
Main Course - Rack of lamb with potatoes & onions based on a recipe by Brian M Almashie.
Ingredients:
1 rack of lamb
salt & pepper - to taste
2 Tbs. butter
2 Tbs. olive oil
garlic & rosemary – to taste
2 large whole onions
1½ cups beef stock
3-4 potatoes
garlic, thyme, olive oil, salt & pepper – for potatoes
Pyramid mat – trimmed to fit
Directions:
1- Season Rack of Lamb with salt & pepper.
2- Turn the Ninja to Stove Top High.
3- Add butter, olive oil, garlic and rosemary to your Ninja pot & sear lamb on all sides. (I needed to sear my lamb longer as well as trim the fat more).
4- Sear the onions until brown on both sides.
5- Add the beef stock to the pot. (A combination of beef stock and wine was used in this recipe).
6- Place the trimmed Pyramid Mat on ½ of the bottom of the pot & add the seasoned potatoes on top of mat.
7- Place the Rack of Lamb meat side down on top. Place the lid.
8- Turn Ninja to Bake/Oven, with a temperature of 400°F and leave for 30 Minutes (or until lamb is done - 135-145°F).
*Next time I would roast for about 20 minutes as the lamb was perfect (130°F) when first removed from the pot but cooked more than I would like while resting.
9- Check and add more beef stock if needed while lamb is baking, or onions might burn.
10- Remove lamb and cover in foil.
11- Check potatoes and leave in if they need more time while the lamb is resting in foil.
****
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.
****
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 cups 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 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
****
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!
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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. (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
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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.
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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!
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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.
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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!
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