Ingredients

BBQ Chicken

• Boneless, skinless chicken thighs
• Your Favorite BBQ sauce
• Garlic Powder
• Onion Powder
• Smoked paprika
• Liquid Smoke
• Vegetable Oil

Bell Pepper Slaw

• Red and Yellow Bell Peppers
• Green Onions
• Mayo
• White Vinegar
• Celery Seed
• Sugar
• Dijon Mustard
• Salt and Pepper

Soggy Slaw Should Not Be a Thing

Unfortunately, soggy, drippy slaw exists. It’s because any seasoned slaw dressing is going to cause whatever vegetable its mingling with to release water over time. There is a cure for this plague of sogginess that engulfs the world! It just takes a little time.

This applies to cabbage as well so read on.

It’s the salt and sugar that are pulling the water from the veggies, any dressing worth calling a dressing has at least one of these “hydro attractive” compounds to season it.

All we need to do is preseason it without the dressing. I do this in a colander over a bowl to collect the water.

From one whole pepper chopped up I can pull about 1/4 cup of water in 30 – 40 minutes. Imagine adding an extra 1/4 cup of water to any slaw dressing. That is what is essentially happening when you skip this step.

Don’t worry, this won’t make the veggies salty or over sweet. Most of the salt and sugar wash away with the water that is released. Yes, it takes time, but also, practically zero effort. It’s up to you “To SOG, or not to SOG. That is the question.” What kind of cook are you?

BBQ Chicken from an Air Fryer

I’m going to give it to you straight. It’s just not as good as BBQ from a grill. There is no “safe” way to replicate the flavor that comes from the juices of the meat you are cooking dripping onto hot coals that in turn produce a flavorful smoke that returns flavor back to the sizzling meat.

With that said, we can get pretty darn close by carefully layering a glaze of tasty BBQ sauce onto some chicken. This is a task my Ninja Foodi is more than up to.

Take your time basting. You don’t want to add more sauce till the previous application has caramelized. Over basting can actually prevent any of that awesome caramelized BBQ flavor from happening at all.

What do I do with all this BBQ Chicken and Slaw?

Whatever makes you happy! The easy thing to do would be toast a bun and slap a piece of chicken on with some slaw, and stuff your pie hole. In fact if you have people over, this is what I recommend.

I’m making wraps cause I’m cooking for two. Just roll them up and toast them in the air fryer for about 1 minute, then flip, and one more minute in the air fryer.

Print

Air Fryer BBQ Chicken Thighs with Bell Pepper Slaw

Air Fryer BBQ chicken done right. This barbeque chicken recipe is perfect for summer when it's too hot to grill. BBQ Chicken Thighs Vs the Ninja Foodi Grill! Can the little air fryer make a passable BBQ?

Course BBQ,, chicken, Dinner, Lunch

Cuisine American, BBQ

Keyword affordable, Air Fryer, Chicken

Prep Time 12 minutes

Cook Time 14 minutes

Servings 4 people

Author Chef Eric

Equipment

• Air Fryer
• Knife
• Cutting Board
• Large Mixing Bowl
• Small Mixing Bowl
• colander
• Basting Brush
• Small Bowl

Ingredients

BBQ Chicken

• 4 boneless skinless chicken thighs
• 1 tbsp garlic powder
• 1 cup BBQ sauce
• 4 8" flour tortillas

Wet Rub

• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1/2 tbsp kosher salt
• 1/2 tbsp black pepper
• 2 tbsp vegetable oil
• 7 drops liquid smoke

Bell Pepper Slaw Veggies

• 1/2 large red bell pepper chopped into 1-1 1/2-inch-long thin strips or matchsticks.
• 1/2 large yellow bell pepper chopped into 1-1 1/2-inch-long thin strips or matchsticks.
• 1/2 cup green onion sliced on the diagonal about 1/2-inch slices.

Slaw Dressing

• 1/4 cup mayo
• 1 tsp white vinegar
• 1/4 tsp celery seed
• 1/4 tsp each salt and pepper
• 1/2 tsp sugar
• 1/2 tsp Dijon mustard

Instructions

BBQ Chicken

• Combine all of the 'wet rub' ingredients in a large bowl and mix well. Add chicken thighs and combine till thighs are coated.
• Preheat air fryer to 350 F or 176 C
• Line basket with tin foil.

  Cook chicken on each side for 4 minutes. (8 minutes total)
• Turn heat up to 400 or as high as your unit will go.
• Baste both sides of each thigh with BBQ sauce.

  Continue cooking for one minute.
• baste top side of thighs and cook for one more minute.

  flip thighs and repeat this step till a nice glaze forms.
• Be sure chicken is cooked to an internal temperature of 180 F or 82 C

Bell Pepper Summer Slaw

• Place all chopped veggies into a colander, and add 1/2 tsp each salt and sugar.
• Mix well and place colander over sink or large bowl to collect excess water. Wait 20 – 30 minutes for water to be extracted from veggies.
• Combine 'Slaw Dressing" ingredients in a large bowl then add chopped drained veggies and combine.
• Serve immediately or refrigerate for up to 4 days.

BBQ Chicken Wrap

• Slice BBQ chicken into strips, and place about 3 oz onto a flour tortilla. Top with about 2 oz of slaw. Roll.
• Toast wraps in air for 2 minutes and serve with a side of BBQ sauce.

Video

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I love taking advantage of my Ninja Foodi in hot weather. This pie crust recipe is the perfect example! Baking a pie crust in the Ninja Foodi requires the right size of pie crust pan, but it’s super convenient once you do. You need to pre-bake or ‘blind bake’ a pie crust for most custard filled pies (like the rhubarb meringue pie I made) or even a fresh fruit filled pie crust for a quick dessert. Here’s how you do it!

The Ingredients

Welp, there’s just one! Enough pie crust dough to make one 9″ pie crust. The trick here is to make sure you also have a pie crust pan that doesn’t have a lip on it, otherwise it might not fit in your Ninja Foodi. Make sure you have some aluminum foil on hand. Also some baking beans (I’ve been reusing the same raw mung beans for years) to ‘blind bake’ the pie crust. More on that below.

• pie dough
• baking beans

Blind Baking the Crust

Preheat the Ninja Foodi on the ‘bake’ setting with the steamer insert (pictured below) positioned so the grate is closest to the bottom of the Ninja Foodi. Insert and shape the pie crust in your pie pan the way you’d like it! Crimped edges or no! If it’s your first time trying this, maybe don’t expect a perfect crimped edge, because it can be a little tricky to fish out the pie crust from the Ninja Foodi. Poke a few holes in the crust with fork tines. Lay a piece of parchment paper over the raw pie crust and fill it with baking beans. This is a blind bake and is good to do with raw pie crusts to prevent it from puffing up. I made a crisscross of two pieces of aluminum foil across the bottom of the pie pan to be able to lower it into the Foodi and assist in removing it.

Baking the Crust a Second Time

Carefully remove the parchment paper and baking beans from the pie crust. The beans will be hot! Place the pie crust back into the Foodi and bake it until the middle raw and ‘wet’ looking part is evenly cooked, just like the edges. This is when you can get creative and start thinking about what to fill your pie crust with! I made a rhubarb custard and topped it with crushed meringue. Delicious!

Print

Ninja Foodi Pie Crust

Course Dessert

Cuisine How To

Prep Time 7 minutes

Cook Time 25 minutes

Author Eva Bee

Equipment

• Ninja Foodi
• Ninja Foodi reversible rack
• Aluminum Foil
• Parchment Paper
• Baking Beans
• 9" Pie Crust Pan Ensuring there is barely or no lip

Ingredients

• 1 9" pie crust

Instructions

• Preheat the Ninja Foodi to 325F on the Bake setting.
• Meanwhile, shape your raw pie crust and fit it into the pie plate. Crimp the edges if desired and poke the bottom and sides with tines of a fork.
• Place a piece of parchment paper overtop of the pie crust and trim it so that there is not too much excess. fill it with baking beans.
• Make two long-ish aluminum foil rolls so that they can cross one another underneath the the bottom of the pie crust. Use this or just one of the aluminum foil rolls to lower the pie crust onto the reversable metal Ninja Foodi instert rack on the low position. Use this to lower the pie into the Ninja Foodi.
• Bake for 15 min.
• Carefully remove using oven mits and the aluminum foil rolls carefully.
• Carefully remove the parchment paper and baking beans out of the pie crust.
• Return the crust and place onto the rack inside the Ninja Foodi.
• Bake until the center is cooked through and golden brown, about 10-15 min.
• Allow to cool completely before filling with desired ingredients.

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If you don’t want to make a pie, try out a different dessert, like an Instant Pot Cheesecake or even an Instant Pot Lemon Blueberry Cheesecake Bundt.

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Who knew there’d be so many versions of Sloppy Joes out there! I naively thought this was a relatively simple recipe, which it is, but there are a number of ways to season it. Mine is a low sugar version, but still oh-so decadent. The Instant Pot tenderizes the ground beef very well and infuses a ton of flavour. Instant Pot sloppy joes come together in 20 minutes. Are you ready to read about how to make them?

The Ingredients

A typical sloppy joe recipe involves using a ton of ketchup and sugar to create a rich and tangy sauce. Definitely have some extra ketchup on hand if you’re one of those people who love an extra rich sloppy joe, but you don’t need it for the base of this recipe. I used a tomato in combination with ketchup, sriracha and some seasonings. I also used gluten free hamburger buns. I’m lucky enough to have easy access to them, but use regular buns if you want. I’d suggest soft potato buns. If you know you know.

• olive oil
• celery
• onion
• ground beef
• salt
• pepper
• chicken broth
• tomato
• ketchup
• sriracha
• brown sugar
• vinegar
• worcestershire sauce
• paprika
• thyme
• green onion
• burger buns

Pressure Cooking the Filling

First thing you do when making these homemade sloppy joes is you turn your Instant Pot sauté setting on. Cook down the celery, onion and ground beef in olive oil (or any vegetable oil) and season with salt and pepper until everything is cooked. I deglazed the bottom of the Instant Pot with broth. After you’ve scraped up the browned bits on the bottom, stir in all of your seasoning ingredients and pressure cook! That’s it! No waiting around for the liquid to reduce or anything.

Assemble Your Sandwich

I like to add fresh slices of green onions or chives to cut through the richness of the beef here. You can also set aside the filling and reheat it if you want future Sloppy Joes but in the mean time, remove the beef from the Instant Pot and toast your buns. The toasting is key here so that the filling doesn’t make your bread too soggy. Add a hefty amount of filling (these are meant to be sloppy, right?) on the bottom bun and top with green onions and the top bun. Enjoy!

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Enjoy your sloppy joes with some Pasta Salad or if you want to go a little more savory, try out some crunchy Roasted Potatoes.

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Warning, these are addictive. Air fryer cheese balls are a surprisingly elegant appetizer idea that comes together as a fun warm appetizer or a snack. I like this ninja foodi cheese ball recipe because you can use any kind of firm and stringy cheese and I just happened to have mini bocconcini mozzarella balls! These fried cheese balls can also be made gluten free with a couple simple substitutions. Unlike some air fryer recipes, you also don’t miss the deep fryer with this one because the cheese and batter make them so decadent.

The Ingredients

The cheese is the star here! If you have access to cheese curds, they’d be a good choice, but for elegance and even sizes, I used mini bocconicini mozzarella balls. If you don’t have access to mini balls, feel free to cut up a big bocconcini into even sized pieces. To make these gluten free you can simply sub any all purpose gluten free flour as well as some gluten free bread crumbs. I enjoyed seasoning the bread crumbs to taste with some Italian seasoning but you can leave them plain if you don’t want any herbs on them. To serve? Use any kind of dip you want. Red pepper mayo? Pesto? Marinara sauce? It’s up to you! Or even just straight mayo – I’m not going to judge.

• mini bocconicini balls
• flour
• salt
• pepper
• egg
• cream
• breadcrumbs
• Italian seasoning
• garlic powder
• marinara sauce for dipping

Coat the Balls

These cheese balls require the 3 step coating process used for many things, like breaded chicken, some types of fritters, etc. Arrange in three bowls, one with flour, salt and pepper, the other with egg and cream and the third with seasoned breadcrumbs. Toss the cheese with the flour, dust off excess flour, and roll them in the egg mixture. Allow excess egg to drip off the cheese and roll into the breadcrumbs. Good thing there’s a video to show you how I did it! Don’t forget to check it out.

Air Crisp

This cheese ball recipe is like most delicious Ninja Foodi recipes, so don’t overcrowd while you cook. I cooked mine in two batches but you may be able to squeeze all of your cheese in one layer. Either way, preheat your Foodi with the trivet insert and spray it with cooking oil. Add the coated cheese balls in one layer on the trivet and cook until the cheese JUST starts to seep out. If you’re serving these with a dip, serve them with a room temperature or slightly warmed up dipping sauce.

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Air Fryer Cheese Ball Recipe

Course Appetizer

Prep Time 15 minutes

Cook Time 4 minutes

Servings 4 servings

Author Eva Bee

Equipment

• Ninja Foodi
• cooking oil spray
• Paper Towel

Ingredients

• 1 cup mini bocconcini mozarella balls
• 2 tbsp all purpose flour I used gluten free
• salt and pepper to taste
• 1 egg
• 1 tbsp 10% cream also known as half and half
• ¾ cup breadcrumbs I used gluten free
• 1 tsp Italian seasoning
• ¼ tsp garlic powder

For Dipping

• ½ cup marinara sauce optional

Instructions

• Place all of the bocconicini on a paper towel lined tray and pat dry.
• Place flour in a shallow plate and season with a pinch of salt and pepper.
• Add egg to a shallow plate and whisk with cream. Season with a small pinch of salt.
• Mix breadcrumbs together with Italian seasoning and garlic powder. Place in one shallow plate
• Preheat the Ninja Foodi to 390F ensuring your air cirsp trivet is inside of the insert.
• Roll each bocconcini in the flower, then roll each individually in egg and finally in breadcrumbs.
• It's highly recommended to go back and roll each breaded cheese ball back into the egg once more and then once again in the breadcrumbs.
• Spray the Ninja Foodi insert with cooking oil then layer the breaded cheese in one layer onto the trivet. Spray generously with cooking oil spray.
• Air crisp for 3-4 minutes, or until golden brown and cheese is beginning to seep through.
• Serve immediately with optional dipping sauce.

Video

https://www.youtube.com/watch?v=yeceMOSrAew

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Make a whole snack platter with your cheese balls with these Air Fryer Chicken Wings and some Pork Quesadillas.

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This recipe is air fryer chicken wing perfection. Crispy dry-brined wings, paired with a spicy, sweet and savory sauce that coats the wing like a thick blanket. This sauce has a wonderful balance of heat and flavor. I ate 20 of them in one sitting without any regret… Actually, if I am being honest. I regretted not having 20 more wings to eat. :p

Shopping List

• Chicken Wings
• Gochujang
• Honey
• Soy Sauce
• Rice Wine Vinnegar
• Toasted Sesame Oil
• Fresh Garlic
• Green Onions
• Sesame Seeds

Gochujang

Say it with me… Go-chu-jang… nailed it! The star of this show is the gochujang. Go-chu-jang is a fermented chili paste from Korea, and has become readily available in most major chain grocery stores. Its flavor is a more “earthy” take on fermented chilis, opposed to the heavy vinegar flavor you may be used to in western style hot sauces. I would say it is about as spicy as sriracha sauce, but since it represents 1/3 of the finished sauce, for this recipe the wing sauce would qualify as a very mild sauce.

If you want it really spicy, add some red pepper flakes or whatever ghost reaper demon pepper gives you the most street cred.

Dry Brine

Dry brining is a simple process that is designed to reduce the water content of a protein, while seasoning its interior. This means: tasty and crispy wings.

Simply place the wings on a rack with a pan underneath. Lightly salt both sides, then store in the refrigerator overnight uncovered. The salt will pull water from the chicken skin, which will then evaporate while the salt slowly penetrates to the inside of the meat.

Cooks around the world use this process for a variety of proteins from steak to octopus.

What About the Sauce?

I’m glad you asked. I recommend making this sauce by the bucket! It is mild enough to be good anytime, on practically everything. Make it in advance since it just gets better with time. The fresh garlic needs at least overnight to transfer all its goodness into the rest of the sauce. So when you start the wing brine, make the sauce as well.

Sticky Wings

I did some digging, and I could not find a concrete definition for ‘sticky wings’. I found plenty of recipes which I refused to read in order to keep my idea for this sauce as original as possible.

Most of what I saw looked like BBQ or Asian inspired recipes. Makes perfect sense. Those sauces do be sticky.

The term “sticky chicken” seems to be applied to any chicken with a sweet and sticky sauce on it. There are loads of households in the U.S. where common Chinese takeout dishes when made at home, are referred to as “sticky chicken” General Tsao’s, sesame chicken, orange chicken just to name a few.

I really hope you try this sauce. The journey this recipe has taken me on has transformed me from someone who is morbidly fascinated by people’s obsession with hot wings, to shopping around for the best price on some plump juicy wings to slather in sauce and eat like a caveman… and I’m good with that.

Till next time, eat well my friends. – Chef Eric

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Enjoy your Korean style wings with some Ninja Foodi Shrimp Stir Fry or try out our Vietnamese Lemongrass Lettuce Wraps.

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Greek food is one of my favourites. I love the simple, marinating ingredients, the bright, fresh flavours and the rich, grilled meat kabobs. Just like these Ninja Foodi souvlaki skewers. Air fryer steaks are great, even if it’s BBQ weather. The Ninja Foodi is quick to heat up and they cook souvlaki quick and efficiently. If you’re keto, you can eat these on their own as a rich and satisfying meal, or you can pair them with pita bread, tzatziki yogurt sauce and some fresh salad.

The Ingredients

I liked using beef sirloin steaks. You can use some tender lamb instead or beef tenderloin if you’re feeling fancy. The marinade gives the souvlaki its characteristic flavour, so don’t sub any ingredients if you want the authentic Greek flavours. Ok, I will admit, I used apple cider vinegar instead of the typical wine vinegar or lemon juice in this recipe but it works great to counter the richness of the beef.

• apple cider vinegar
• olive oil
• garlic
• oregano
• cumin
• red onion
• salt
• bell pepper
• Greek accompaniments to make it a full meal

Assemble the Skewers

First thing’s first, marinade the beef. Cut the sirloin into even pieces and toss them with vinegar, oil, crushed garlic, oregano, cumin and slices of red onion. You’d think that the onion doesn’t really do anything because you remove it from the marinade before grilling, but it really adds a little somethin’ somethin’. Season with salt and let it sit while you cut the rest of the red onion and bell pepper. Set those chunks of veggies aside. After the beef has been marinating for 15 min (or overnight if you’re feeling sassy) skewer the beef and alternate with veggies. Make sure your skewers fit in the Foodi!

Air Crisp the Skewers

If you’re serving this with any accompaniments, be sure they’re ready before you start cooking the skewers. Preheat your Ninja Foodi with the trivet insert until it’s nice and toasty. Air crisp the skewers a few at a time. I could fit 3-4 skewers at a time, so you may have to do it a couple of times. If you’re making a few, have an oven preheated to 200F to keep the first batch of skewers warm. Cook them until your desired internal temperature, I recommend cooking the sirloin to a medium.

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Enjoy your skewers with some Greek Salad with Herbed Feta or if you want to try some other Greek food, try out our Tasty Traditional Greek Moussaka.

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Perfect for summer, this lemon herb pasta salad with roasted vegetables and feta is both light and satisfying. The air fryer roasted vegetables really set this dish apart from the usual pasta salad.

Shopping List

• Ditalini Pasta
• Broccoli
• Yellow Squash
• Red Bell Peppers
• Fresh Lemon
• Olive Oli
• Feta Cheese
• Dijon Mustard
• Fresh Garlic
• Fresh Mint
• Fresh Basil
• Fresh Oregano
• Fresh parsley

Fresh Herbs

This recipe is all about the herbs, I listed the ones that I used of course, but you can use any combination that you like. I used mint in my blend to really set off the flavors of the other herbs. Fresh mint used sparingly can add a brightness to a fresh herb blend that is truly unique, and delicious. If you are planning on experimenting with fresh mint, I recommend using it one or two leaves at a time. If you go overboard, you run the risk of making your dish taste like toothpaste. No thanks!

Dressed for Success

The dressing is simple, just lemon juice, lemon zest, olive oil, and salt and pepper. You just need to balance the sour of the lemon with a little salt. We will add the fresh herbs at the end to preserve their flavor. The zest is optional, but really kicks up the lemon flavor while keeping the acidity under control.

This dressing is not meant to define the flavor of the pasta salad, it should just accent the flavors of all the veggies and herbs while letting each ingredient retain its own unique character in the dish.

Last Minute Garnish

Be sure to save the crumbled feta cheese, for last. I like to top the pasta salad with the feta just before serving, then squeeze some fresh lemon over the feta. The feta absorbs the lemon and creates these salty lemony nuggets throughout. So be sure to save some lemon wedges to garnish.

In addition, if you have leftover mint leaves, they make a great garnish. The bright smell of mint coming from the plate is a nice touch, especially if you want to present a fine dining like experience for your guests.

I hope you enjoy this classic summer side dish. Let us know what herb blend you decided to use.
Till next time – Eat well my friends.
– Chef Eric

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Pasta Salad with Roasted Vegetables

Perfect for summer. This Lemon Herb Pasta Salad with Roasted Vegetables and Feta is both light and satisfying. The air fryer roasted vegetables really set this dish apart from the usual pasta salad.

Course Appetizer, Side Dish

Cuisine American, Mediterranean, Vegetarian

Keyword affordable, Air Fryer, Side

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 6 serviings

Author Chef Eric

Cost $3-$5

Equipment

• Air Fryer
• Large Mixing Bowl
• Small Mixing Bowl
• Standard Stove
• Medium Pot for cooking pasta
• colander

Ingredients

• 3 oz broccoli florets chopped small
• 3 oz yellow squash cut into 1/2 " pieces
• 3 oz red bell pepper cut into 1/2 " pieces
• 4 oz ditalini pasta

Lemon and Garlic Dressing

• 1/3 cup Light Olive Oil
• 2 tbsp lemon juice
• 1 1/2 tsp Dijon or Brown Mustard
• 3 medium cloves fresh garlic

Herb Blend

• 1 tsp fresh chopped mint
• 1 tbsp fresh chopped basil
• 1 tsp fresh chopped oregano
• 1 tsp fresh chopped parsley

Garnish

• fresh lemon wedges
• 3 oz feta cheese crumbles

Instructions

Roasting The Vegetables

• Preheat Air Fryer to 350 F or 176 C
• In large mixing bowl toss chopped broccoli and red bell peppers with 1 tsp olive oil and a pinch of salt. Repeat this step with yellow squash in a separate bowl.
• Add broccoli and peppers to preheated air fryer, and air crisp for 4 minutes
• After 4 minutes add yellow squash and cook for 3-4 more minutes. If the broccoli gets more than a medium brown, it will turn bitter.
• Let roasted vegetables cool on a plate.

Dressing

• Combine all "Dressing" ingredients and whisk to combine.
• Salt and pepper to taste.

Pasta Salad

• Cook pasta according to package instructions.
• Drain cooked pasta and add ice cubes to the colander. Rinse with cool water till pasta has completely cooled down. Then drain any excess water.
• Combine dressing, pasta, and roasted vegetables then add chopped herbs and mix well.
• Just before serving top with feta cheese, and a squeeze of fresh lemon.

Video

https://youtu.be/1fb5mg5UndE

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Enjoy your pasta salad with some Chicken Lollipops or pair it with a crispy Air Fryer Grilled Cheese .

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Who doesn’t love a quesadilla? Well with the Ninja Foodi you can make the filling of the quesadilla and crisp up the quesadilla at the same time. Making pork quesadillas in the Ninja Foodi is a no brainer because you get really great air circulation and an even toast.

The Ingredients

My quesadilla uses lean ground pork, but feel free to use chicken, beef, whatever you have on hand! Mine are also gluten free, but gluten free tortillas are a little tricky to work with. You have to make sure you warm up the tortillas before folding them or else they could crack. They also can’t be toasted too long prior to filling or else they will also break. Warm them up right before folding them.

• olive oil
• ground pork
• chili powder
• taco seasoning
• bell pepper
• tomato
• salt
• shredded mixed cheeses
• gluten free tortillas (or use regular)

For serving

• guacamole
• sour cream
• salsa
• fresh cilantro

Cook the Filling

Start by cooking the ground pork in the Ninja Foodi by turning it on the sauté setting. Add the olive oil and once the oil has heated up, add the ground pork. Season it with chili powder and taco seasoning. I like to break up the meat with a wooden spoon and let it cook until it browns quite a bit. After that I stir it. Once it’s browned on both sides I add the peppers and tomatoes. Season it with salt at this point and stir it until the liquid evaporates – no one likes a soggy quesadilla! Make sure your filling isn’t soupy. Remove the filling and set it aside along with your cheese. Wipe out the base of your Ninja Foodi and put in the trivet.

Assemble the Pork Quesadillas

Preheat the Ninja Foodi to air crisp. I liked halving the tortillas before filling them so that I could easily transfer them into the Ninja Foodi. Add cheese on one side of each tortilla half and top with the filling. Fold over the plain half of the tortilla and you’re ready to crisp your pork quesadillas! Just spray the trivet with cooking oil and place the tortillas. I like to do 3 halves at a time because they fit nicely. Spray the top generously with cooking spray and toast until browned and the cheese is nicely melted.

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Pork Quesadillas in the Ninja Foodi

Course Dinner

Prep Time 11 minutes

Cook Time 25 minutes

Servings 4 servings

Author Eva Bee

Equipment

• Ninja Foodi
• tin foil
• cooking oil spray

Ingredients

• 1 tbsp olive oil
• 1½ lb ground pork
• 1 tbsp chili powder
• 1 tbsp taco seasoning
• 1 bell pepper seeds removed, chopped into 1 cm pieces
• 1 tomato chopped
• salt to taste
• 3½ cups shredded mixed cheeses I used cheddar but you can use a combination of cheddar, mozarella, etc.
• 8 gluten free tortillas cut in half

Optional Serving Suggestions

• guacamole
• sour cream
• salsa
• fresh cilantro
• etc.

Instructions

• Turn Ninja Foodi onto saute mode on high. Add in olive oil, ground turkey, chili powder and tex mex seasoning. Satue for 5 minutes, breaking up the meat with a wooden spoon.
• Add in peppers and tomatoes. Cook until turkey is cooked through and all of the juices have evaporated. Taste and season with additional salt if desired.
• Turn off Ninja Foodi and remove ground turkey using a slotted spoon discarding any liquid. Set turkey aside to cool slightly.
• Wipe out Ninja Foodi with a paper towel carefully as it will likely still be hot. Put air crisp insert into the Ninja Foodi. Preheat to air crisp at 375F.
• Lay out 3 halves of tortillas.
• Spread out some shredded cheese on one side of each tortilla half. Spoon a layer of turkey over the cheese. Add a little bit of cheese on top of the turkey. Fold the naked half over the filling.
• Spray the Ninja Foodi insert with cooking oil spray. Carefully put in quesadillas. Spray the tops of each quesadilla with cooking oil.
• Cover and air crisp until cheese is melted, about 5-7 minutes.
• Meanwhile, repeat filling the tortillas 3 at a time or save the filling, cheese and tortillas for later. Cook them as directed above.
• Serve with desired dips.

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Top these pork quesadillas with some Guacamole You Can Brag About or our Cumin and Lime Sour Cream for some extra flavor.

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Rogan Josh is a delicious and rich curry that is a great intermediate recipe if you want to try your hand at blending authentic Indian spices. Once you have everything purchased, it comes together in a breeze in the Instant Pot. The Instant Pot, along with marinating the chicken in the yogurt makes this flavourful dish better than takeout. Rogan Josh is typically made with lamb, but this chicken version is quicker to make and has a similar taste to butter chicken. I love it and I hope you do too!

The Ingredients

Like most authentic curries, using whole spices is key. If you want to try this out for the first time but don’t want to waste the leftover spices you would have from buying them in a bag, you can always go to a bulk dry goods store and get only what you need for this recipe. This way the spices are extra fresh! To serve, freshly cooked basmati rice is ideal. Bonus points if you have some fresh naan bread.

• chicken breast
• yogurt
• vegetable oil
• cinnamon stick
• cardamom
• cloves
• black peppercorns
• bay leaf
• onion
• tomato puree or a tomato
• garlic
• ginger
• paprika
• coriander
• garam masala
• chicken stock
• salt
• heavy cream
• cilantro
• steamed rice

Using Yogurt in the Chicken

Yogurt is used in Indian cooking a lot. Of course, use unsweetened yogurt. It marinates and tenderizes meat in a jiffy and adds a healthy richness to the final dish. Toss the chicken in the yogurt and set aside while you start building the flavours of the curry. Sauté the whole spices and then add onions in the vegetable oil. Keep building the flavours by adding the tomato puree and garlic. Finally, stir in the ground spices stirring constantly and quickly to avoid them burning. When you’re house is starting to smell amazing, add the stock, salt and yogurt marinated chicken. Pressure cook for 7 minutes.

Simmer the Final Liquid

When the pressure cooking is done, remove the chicken with a slotted spoon. Bring the liquid up to a simmer with the Instant Pot lid off and simmer until thickened, adding a little extra yogurt for thickness. When it’s to your desired consistency (it should be like a gravy), stir in some cream. Combine the chicken with the thickened liquid and serve with steamed rice garnished with fresh cilantro.

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Rogan Josh in the Instant Pot

Prep Time 20 minutes

Cook Time 15 minutes

Servings 4 Servings

Author Eva Bee

Equipment

• Instant Pot

Ingredients

• 2 large chicken breasts about 800g, cubed into 1 ½" chunks
• ⅓ cup plain unsweetened yogurt plus ¼ cup to finish
• 3 tbsp vegetable oil or ghee
• 1 2" cinnamon stick
• 4 whole cardamom pods
• 6 whole cloves
• 4 whole black peppercorns
• 1 bay leaf
• 1 large onion peeled and chopped
• 2 tbsp tomato puree such as passata, optional for a little boost of flavour or one chopped tomato
• 3 cloves garlic peeled and grated fine
• ½ tbsp ground ginger
• 2 tbsp sweet paprika or Kashmiri chili powder found in Indian Grocers
• ½ tbsp ground coriander
• 1 tsp garam masala or mild chili powder
• ¾ cup chicken stock
• ½ tsp salt plus more to taste
• 2 tbsp heavy cream
• chopped cilantro to garnish
• cooked steamed rice for serving

Instructions

• Toss the cubed chicken with the yogurt. Set aside.
• Set the Instant Pot to medium heat. Swirl in oil and add in all of the whole spices (cinnamon, cardamom, cloves, peppercorns and bay leaf). Stir to release aroma, about 30 seconds - 1 min and until they get slightly golden.
• Add the onion. Saute until onions become slightly golden, about 5 minutes.
• Add tomato puree, garlic. Cook for 1 minute.
• Add ginger, paprika, coriander and garam masala. Cook briefly scraping the bottom of the pot to prevent burning. Cancel the saute setting.
• Pour in stock immediately and add salt. Stir in chicken along with yogurt from bowl.
• Pressure cook on high for 7 minutes. Quick release pressure. Meanwhile make sure you have steamed rice and cilantro handy.
• Remove chicken, spices and any solids with a slotted spoon. Set aside leaving liquid in the Instant Pot.
• Whisk in additional ¼ cup yogurt. Set Instant Pot to saute setting on high for 6-8 min, scraping the bottom occasionally, to thicken the sauce.
• Stir in cream and taste for salt adding more if desired. Serve on top of rice. Garnish with cilantro.

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Enjoy your Rogan Josh with some easy Instant Pot Rice or have some Instant Pot Oreo Cheesecake for dessert.

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I absolutely love Vietnamese food. If you haven’t had it from an authentic Vietnamese restaurant, you’re in luck. With a couple of key flavours, you can make these fantastic lettuce wraps at home in your Ninja Foodi. They’re keto and a fresh, vibrant meal or appetizer, fit for sharing on a warm day.

The Ingredients

Fish sauce is an ingredient that is key in Vietnamese cooking, especially for these lettuce wraps. Not only do they season the patties but they also are key in the dipping sauce. You can substitute with soy sauce if you’re allergic to fish or don’t want to use it. I used a mix of pork and chicken for my patties, but feel free to use only pork for a more traditional flavour or just chicken to make it lighter. All the other ingredients are to make a traditional nuoc cham dipping sauce, as well what’s known as a ‘table salad’.

• ground pork
• ground chicken
• lemongrass
• garlic
• fish sauce
• brown sugar
• lime juice
• chili
• garlic
• lettuce leaves
• bean sprouts
• carrot
• mint
• cilantro

Make the Pork Patties

Mix together the pork, chicken, finely chopped lemongrass, garlic, fish sauce and brown sugar. If you’d like to taste out the balance of flavours, fry off a small piece in a small pan just to double check if you’d like more of anything. I like to use a cookie scoop to form them into mini patties and then place them on a tray as I form them.

Air Crisp in the Ninja Foodi

Preheat your Ninja Foodi along with the trivet inside of it. Spray with cooking oil and place the patties in without overlapping. This full recipe fit in my Ninja Foodi with a little bit of tetris. Cook until nice and golden brown and cooked through. Meanwhile you can start making the dipping sauce and lettuce wraps.

Making the Table Salad

This is a traditional accompaniment to many Vietnamese dishes. Nuoc cham, a dipping sauce made, in this case, with brown sugar, fish sauce, lime juice, water, Thai chili and garlic. Feel free to omit the sugar if you want to keep it keto and the Thai chili if it’s going to be too spicy for you. I like to arrange the lettuce leaves, carrots, bean sprouts and herbs on a platter and serve everything family style. You can sit down and assemble everything at the table.

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Vietnamese Lemongrass Lettuce Wraps

Author Eva Bee

Equipment

• Ninja Foodi
• cooking oil spray

Ingredients

Meatballs

• ½ lb ground pork
• ½ lb ground chicken or more ground pork
• 3 tsp lemongrass white part, minced
• 2 cloves garlic minced
• 1 tbsp fish sauce or soy sauce
• 1 tsp brown sugar

Dipping Sauce

• 2 tbsp brown sugar
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp water
• 1 thai chili sliced thin on an angle
• 1 clove garlic sliced

To serve

• whole lettuce leaves
• 1 handful bean sprouts
• 1 carrot peeled and julienned
• 1 sprig fresh mint
• 2 sprigs fresh cilantro

Instructions

• Mix all of the meatball ingredients together. Form into small patties, about 12-16.
• Preheat Ninja Foodi to Air Crisp at 400F. Spray grill and patties with cooking oil spray. Place half of the patties on the grill insert and cook until internal temperature reads 165F, about 8 minutes. Remove and keep warm. Repeat with the remaining patties.
• While the patties cook, arrange a platter with all the serving suggestions. Also stir together all of the dipping sauce ingredients together in a bowl. Stir until sugar is dissolved. Set aside.
• To eat, place a meatball patty in a lettuce leaf then garnish with bean sprouts, carrot and mint. Roll up lettuce leaf and dip in the sauce between bites.

Video

https://www.youtube.com/watch?v=s3O5tY4RyD8

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Enjoy these lettuce wraps with some of Ninja Foodi Shrimp Stir Fry or if you just want some dessert, these Thai-Inspired Fried Bananas are delicious.

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I can’t think of a comfort food better than grilled cheese, can you? I live a mostly gluten free lifestyle, so I was excited to find a brand of sourdough that creates a nice, big, gluten free sandwich that comes together great in the Ninja Foodi. Feel free to use a light rye bread yourself for this cheese pizza inspired version of an air fryer grilled cheese sandwich.

The Ingredients

I’ve used both mayo and softened butter to butter both sides of the outsides of the bread. Some people use one or the other. If you’re unfamiliar with using mayo on the outside of a grilled cheese sandwich, it really adds to the browning and crisping of the bread, since it’s practically just oil. I opted for a combo because butter is just so darn tasty. I think any good grilled cheese benefits from blending cheeses. I did a cheddar parmesan blend since I paired this sandwich with a pizza sauce dip.

• butter
• mayo
• sourdough (gluten free or not)
• cheddar
• parmesan
• pizza sauce
• parsley

Butter and Mayo the Slices

Start preheating your Ninja Foodi. In the mean time, butter the slices of bread. To make your life easier, make sure you are using softened butter. With a small wooden spoon, combine the butter and mayo together. Spread it on one side of both slices of bread.

Fill with Cheese

Flip the slices of bread butter side down and top one slice of bread with compact cheese. It looks like a lot at first, but the more cheese the better. You can squish the cheese a bit with your hand to keep it stable on the bread slice. Top the cheesy bread with the other slice of bread, butter side up. Carefully place on the trivet in the Ninja Foodi. Crisp until nice and golden brown. The cheese should be melted on the inside. While the air fryer grilled cheese crisps, warm up the pizza sauce for dipping. Garnish with parsley to get fancy!

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Ninja Foodi Grilled Cheese

Prep Time 5 minutes

Cook Time 8 minutes

Servings 1 sandwich

Author Eva Bee

Equipment

• Ninja Foodi
• toothpicks

Ingredients

• 1 tbsp softened butter
• 1 tbsp mayo
• 2 slices light rye sourdough bread I used the Schar gluten free brand
• ⅓ cup cheddar cheese finely shredded
• 2 tbsp Parmesan cheese finely shredded

For Serving

• ¼ cup pizza sauce for dipping, warmed (optional)
• 1 sprig parsley for garnish

Instructions

• Preheat Ninja Foodi with grill insert to Air Crisp at 360F.
• Mix butter and mayo together.
• Butter one side of each slice of bread with butter and mayo.
• Place shredded cheeses on one of the slices of bread, buttered side down.
• Place other slice of bread, plain side against the cheese so that the buttered side of the second slice is on the outside. Secure bread slices together with toothpicks.
• Place in Ninja Foodi and Air Crisp for 8 minutes or until the bread is golden brown and cheese is melted.
• Serve with pizza sauce for dipping. Garnish with parsley.

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Enjoy your grilled cheese with some tasty Rustic Beef and Barley Soup or have some Homemade Tortilla Chips with Zesty Ranch Seasoning on the side.

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This air fryer version of the classic regional burger from El Reno, Oklahoma features grilled onions cooked in every possible state. From blackened, to soft and caramelized. The Oklahoma Onion Burger is a timeless piece of Americana that has endured for over 100 years, and is the best burger around.

Hope you enjoy!

Shopping List

• Ground Chuck
• Yellow Onion
• American Cheese
• Hamburger Buns
• That’s it!

Oklahoma Onion Burger?

Welcome friends. Chef Eric here from Home Pressure Cooking.

Today, I bring you my air fryer interpolated Oklahoma Onion Burger. This classic, regional burger hailing from El Reno Oklahoma can be traced back as far as the 1920s. This simple adaptation to hard times resulted in a delicious piece of Americana that has endured for more than a hundred years. Originally called depression burgers, the massive quantity of onions was piled on in part to stretch the available supply of ground beef to feed more people as luxuries like food became more and more difficult to acquire.

The Real Deal

A proper version of this air fryer hamburger would have a ball of meat tossed onto a griddle. Followed by a massive pile of onions. Then it would be flattened or smashed, pressing the onions into the meat.

This air fryer version doesn’t quite stack up to one done on a stove top. But it makes up for lack of proper smashing and thorough browning, by being quick to prepare, and virtually mess free.

It’s all About the Browning

To maximize browning I am using a mini cast iron skillet. To get the most out of it we will need to at least double the preheat time. Cast iron is slow to heat up and slow to cool down. It conducts heat poorly, but retains it extremely well because, science!

Air fryers are good at a lot of things. Browning smaller pieces of meat without drying them out is not one of them. This is because the heat your air fryer produces is radiated heat. The heat source heats the air molecules around it, which in turn heat up other nearby molecules. The heat is radiated through its interaction with another medium.

Cast iron is a poor conductor of radiated heat. This essentially means the iron molecules are selfish and want to keep all the heat to themselves. This is why cast iron is very slow to heat up and cool down. This makes cast iron an excellent direct heat source. Meaning the thing you want to cook is in direct contact with the heat source. With this method the heat transfers directly to the food you want to cook. Cast iron retains its heat for much longer providing excellent browning potential, even when a food is very saturated with moisture like animal proteins.

Authentic?

There is no version of this burger that qualifies as authentic. You don’t quite get the same results in an air fryer as you would on a hot griddle. They are surprisingly close. I kept the recipe as basic as I could. I want it to be both approachable to beginner cooks, while providing a starting point for more experienced chefs.

You could actually smash the burger into the cast iron skillet. I have a modified spatula that would make this easy, but I can’t ask a beginner cook to start modifying their utensils.

I have decided that “authentic” is a concept that will only make you miserable the more you try to achieve it. Do what makes you happy folks.

Thanks for reading – Chef Eric

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Oklahoma Onion Burger – Air Fryer Hamburgers

This air fryer version of this classic regional burger from El Reno Oklahoma features grilled onions cooked in every possible state. From Blackened to soft and caramalized.

The Oklahome Onion Burger is a timeless piece of Americana that has endured for over 100 years.

Hope you enjoy!

Course Dinner, Lunch

Cuisine American, Comfort

Keyword Air Fryer, burger, Onion

Prep Time 5 minutes

Cook Time 6 minutes

Total Time 11 minutes

Servings 1 burger

Author Chef Eric

Cost $3-$4

Equipment

• Air Fryer
• Mini Cast Iron Skillet As long as it fits safley in your air fryer basket it should work fine.
• Spatula
• Knife
• Cutting Board

Ingredients

• 4 oz Ground Chuck
• 1/4 Yellow Onion (sliced as thin as possible)
• 1 slice American Cheese
• 1 Burger Bun

Instructions

• Place cast iron skillet into air fryer and preheat to 450 F or 232 C. The cast iron will take a long time to get hot, so double the preheat time.
• Slice onion as thin as possible. If you have a mandolin or slicer use that. If not just go slow with a sharp knife.
• Shape ground chuck into an even patty that will fit comfortably in your mini cast iron skillet.
• GIve skillet a light coating with cooking spray and place burger patty into hot skillet. Then top with sliced onions.
• Air Crisp for 3-4 minutes. Then flip the burger so the onions are between the skillet and the patty. Cook for 1-2 more minutes.
• Turn off air fryer then top patty in this order. Slice of cheese, the top half of the burger bun, then the bottom half of the burger bun.

  Close air fryer and let it sit for one minute, to melt the cheese and warm the bun.
• Assemble and enjoy.

Video

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Enjoy your burger with some Air Fryer Sweet Potato Fries or even some delicious Roasted Potatoes.

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If you are in need of some tasty Cinco de Mayo food, then you have come to the right place. Everything you need to celebrate is right here. Whether you want to use your air fryer, pressure cooker, or make something a little more traditional, here are ten recipes to help get your celebration started. Happy Cinco de Mayo!

Air Fryer Taco Pizza

A tasty Mexican style taco pizza that’s topped with marinated steak, fresh tomatoes and melted cheese on a flatbread. Packed full of flavor, this dish is perfect for Cinco De Mayo or any occasion where tasty food is a requirement.

Air Fryer Chicken Quesadilla

Ready for a melty cheesy chicken quesadilla? Made in the air fryer in about 10 minutes, you can’t go wrong. This is not an authentic Mexican quesadilla, but the green chilis and chipotle do give it an amazing flavor. The gooey creamy cheese inside will remind you that this chicken quesadilla is something unique.

Bison Tacos with Pico de Gallo and Queso

These tacos aren’t the traditional Cinco de Mayo food, but they definitely will bring some unique flavor to your plate. Bison tacos with bacon, queso blanco, pico de gallo, sour cream, and hot sauce in a white corn tortilla. Just put all the ingredients on the table and let the family build their own tacos. Quick, easy, and delicious!

Instant Pot Mexican Street Corn

Corn on the cob can be such a hassle to boil on the stove, but it comes out perfect out of the pressure cooker. Topped with some delicious cheese and seasonings will keep you coming back for more. This Cinco de Mayo is the perfect time to cook up some corn, cover it in mayo, and roll it in some grated firm feta or Mexican cotija cheese.

Cumin and Lime Sour Cream

This Cumin and Lime Sour Cream is a simple way to add a bunch of flavor to your Cinco de Mayo plate. This makes your sour cream taste so much better, while not costing you much time in the kitchen. Get a bowl and combine the seasonings into the sour cream and that’s it. All you have to do is stir! 

Guacamole You Can Brag About

A great side to have with any Mexican food is guacamole. If you always bought yours because you thought it was hard to make, don’t worry, we have you covered. You can make it at home for half the price and it tastes even better. Plus, you can brag, “Oh yeah, I made it.”

Cheesy Chicken Taquitos in The Air Fryer

These crunchy, zesty, and cheesy chicken taquitos will be the last variation of the dish you’ll ever need. Once you try them, you’ll never pull them from the frozen section again. This recipe is simple, easy, and only takes 10-15 minutes to create, if you’ve cooked the chicken in advance.

Taqueria Style Pickled Jalapenos

Ever been to a nice taqueria and wondered why their pickled jalapenos were so much better than the ones you got from the grocery? Turns out they are more than just chilis vinegar, and salt. These savory, spicy, and slightly sweet pickled jalapenos are perfect for everything Mexican, or just as a spicy snack.

Versatile Taco Hash

This is the perfect recipe to taco-ify your meals. If you’re trying to cut out some carbs but don’t want to miss out on some tasty Cinco de Mayo food, this hash is the answer. Top this on rice and beans, add this to scrambled eggs, or fill taco shells with it!

Weekday Burrito in a Bowl: Instant Pot

Quick and easy burrito in a bowl. Keto friendly if you leave out the rice and do not have a tortilla. If you still want to celebrate with some Cinco de Mayo food, but don’t have a lot of time, put your Instant Pot to use and get some quick and easy flavor going. 

Looking for more beginner-friendly recipes? Click here!

Need even more Cinco de Mayo inspiration? Check out this Instant Pot Chicken Tortilla Soup or even some of these delicious Ninja Air Fryer Fish Tacos.

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I am really excited to show you how easy it is to make Stir Fry in the Ninja Foodi. This summery, keto and quick stir fry is inspired by a Filipino dish: ginisang togue. It’s a tomatoey, bean sprout based veggie stir fry with shrimp. I added some scallops too, because I love them. I hope you like this shrimp stir fry recipe as much as I do.

The Ingredients

You’ll notice that the ingredients for this shrimp stir fry are focused on the main veggie components. There aren’t very many condiments required, so this is a great beginner stir fry recipe. I used both shrimp and scallops but feel free to just use shrimp. Bean sprouts are traditional in this dish and they’re super cheap! They’re crunchy, bright, and fresh. I ate this dish as is, but definitely serve it with rice noodles or steamed rice.

• mung bean sprouts (found in your local Asian produce grocery store)
• bell peppers
• green onion
• vegetable oil
• garlic cloves
• yellow onion
• tomato
• shrimp and scallops (or just shrimp)
• fish sauce (or lime juice)
• soy sauce
• rice (if not keeping things keto)

Air Crisp the Vegetables

This is where the magic of the Ninja Foodi stir fry comes in. Air crisp the vegetables first on the trivet. This allows them to cook down without getting soggy. I love this benefit of the Foodi vs using a skillet. For first time stir fry makers, getting crisp veggies can be tricky since stir fry requires a specific style of sautéing.

Cook the Seafood

Remove the cooked veggies and the trivet and set the veggies aside. Add in the remaining ingredients, except the soy sauce, and cook until done. The tomatoes will melt into the garlic and create a delicious sauce for the seafood. Add the vegetables back in and stir in the soy sauce. Serve – it’s just that simple!

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Ninja Foodi Shrimp Stir Fry

Course Dinner

Cuisine Asian

Prep Time 10 minutes

Cook Time 10 minutes

Servings 4 Servings

Author Eva Bee

Equipment

• Ninja Foodi
• cooking oil spray

Ingredients

• ½ lb mung bean sprouts
• 2 bell peppers cored and sliced
• 2 sprigs green onion cut into 2" lengths
• ¼ cup vegetable oil
• 4 cloves garlic peeled and chopped
• 1 small yellow onion sliced
• 1 tomato cored and chopped
• ½ lb mixed peeled and deveined shrimp and scallops or just shrimp
• 1 tbsp fish sauce or lime juice
• 1 tbsp soy sauce
• rice for serving

Instructions

• Put trivet in the bottom of the Ninja Foodi pot. Preheat Ninja Foodi to 400 F for 3 min.
• Put bean sprouts, bell peppers and green onion on trivet. Spray with cooking oil spray.
• Air Crisp vegetables for 7 minutes.
• Remove vegetables and trivet and set vegetable aside in a large mixing bowl.
• Pour vegetable oil in the bottom of the Ninja Foodi. Add in garlic, onion slices, and chopped tomato.
• Scatter shrimp and scallops on top. Drizzle with fish sauce (or lime juice).
• Air crisp for 7 minutes.
• Open lid and add vegetables back in. Add soy sauce. Stir everything together gently. Eat as is or with cooked rice.

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Enjoy this shrimp scampi with some Amazing Parmesan Garlic Toast and if you need a dessert give these Baked Gluten-Free Cinnamon Sugar Donut Holes a try.

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Shopping List

• Steak (most types will do. I used top sirloin)
• Tomatoes
• Mexican Shredded Cheese Blend
• Your Favorite Salsa
• Indian Style Flatbread
• Chipotle Peppers in Adobo Sauce
• Fresh Lime
• Ground Cumin
• Fresh Garlic
• Fresh Cilantro
• Sour Cream

“Taco Pizza”?

I know! This recipe has nothing to do with tacos or pizza. I technically would categorize this as a flatbread. But calling it “taco pizza” tells you so much more about it than flatbread. The flavor profile, how one might go about eating it, how it is assembled etc.. So at the risk of making all the taco and pizza aficionados of the world upset I’m calling it a taco pizza.

If you have a name you think works better leave it in the comments below.

Choosing the Right Steak

There are a lot of expensive cuts of steak out there. Sliced thin enough any steak will do in a pinch. If you want something nice and tender that’s not crazy expensive, I recommend Top Sirloin Fillet I find it to be quite tender whether I sear it up in cast iron or chop it up and sauté it. Most steak will do fine though, so use what’s available. Just make sure to slice it against the grain, and make it nice and thin.

Assembling a Masterpiece

How you assemble the toppings matters. The goal is to melt the cheese and create some browning without drying out the steak. I like to divide my cheese into three equal parts. I start with a light layer of sauce (salsa in this case) then 1/3rd of the cheese, then the meat. Then more cheese. This partially enshrouds the meat with cheese preventing too much direct heat from drying it out. Then I top with any vegetable toppings. Veggies tend to be full of water and can survive a lot of direct heat without drying out or burning. Then the last of the cheese.

Garnish to Impress

A sprinkle of fresh cilantro is a must for the finished dish. The Cumin Lime Sour Cream really goes great here as well.

I thin out the sour cream with a tiny bit of water and do the zig zag thing with a squirt bottle. If you don’t have a bottle just serve it on the side, it will be fine either way.

I hope you enjoy this as much as I.
Till next time,
Happy Cooking – Chef Eric

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Air Fryer Taco Pizza

A tasty Mexican style pizza that's topped with marinated steak, fresh tomatoes and melted cheese on a flatbread.

Course Appetizer, Dinner, Lunch

Cuisine American, Mexican

Keyword Air Fryer, Mexican, Pizza, Steak

Prep Time 12 minutes

Cook Time 10 minutes

Servings 1 person

Author Chef Eric

Cost $5-$7

Equipment

• Air Fryer
• Standard Stove
• Saute Pan
• Tongs
• Spatula
• Knife/Cutting Board
• Small Mixing Bowl

Ingredients

• 1/3 pound steak (I used Top Sirloin.)
• 1/4 cup diced tomato
• 1/2 cup Shredded Mexican Cheese Blend
• 1/4 – 1/3 cup Your favorite salsa.
• 1 6-8" Flatbread
• Fresh Chopped Cilantro (for garnish)

Marinade

• 1 tbsp diced chipotle peeppers in adobo sauce (Add more for extra spicy.)
• 1 tbsp fresh lime juice
• 1/4 tsp ground cumin
• 2 cloves fresh chopped garlic
• salt and pepper to taste

Instructions

Preparing the Steak

• Begin by slicing the steak against the grain into the thinnest slices you can.
• Add sliced steak to a small mixing bowl allong with all of the "steak marinade" ingredients and mix well. Cover and refrigerate for at least 10 minutes, or as long as overnight.
• While the steak marinades Dice 1/4 cup of fresh tomato and prepare any garnish you plan to use. I.E chopped cilantro and cumin lime sour cream. You can thin out the sour cream with a tiny bit of water for a nicer garnish.
• Place a saute pan over medium high heat and add a tsp of cooking oil. When pan is hot add marinated steak and saute till most of the steak is browned. Add a splash of water to deglaze the pan. Continue simmering till excess water exaporates almost completly. Take pan off of heat
• Preheat your air fryer to 375 F or 190 C. Toast flat bread by itself for 3-4 minutes.
• Remove flatbread and top with salsa, cooked steak, tomatoes and cheese. Return to air fryer and continue cooking for 2 1/2 – 3 1/2 minutes.
• Top with fresh chopped cilantro, and Cumin Lime Sour Cream. If you have a squirt bottle to make fancy "stripes" on the pizza go for it, otherwise just serve it on the side for dipping. Slice into 4 pieces and enjoy.

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Enjoy this taco pizza with some of our Guacamole You Can Brag About or top it with some Taqueria Style Pickled Jalapenos.

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Do you want beef fajitas without the carbs? Here’s a really classy way of serving beef fajitas in a fun and unique way. These beef fajita roll ups look elegant and come together quickly in the air fryer. I love how you can caramelize the fajita vegetables directly in the Ninja Foodi and then use them to stuff thin sliced sirloin steak.

The Ingredients

Any air fryer steak benefits from a good steak spice rub. Use your favourite for this one or a tex mex spice blend like I did. For the filling, I used the standard fajita veggies – onions and peppers. Don’t be tempted to add too much more or else you won’t be able to seal them up.  As for the steak, I have access to fast fry sirloin steaks that are thin sliced in store. I wouldn’t try to use a regular sirloin steak for this recipe.

• onion
• bell pepper
• spice blend
• sirloin fast fry steaks
• cheddar cheese
• cilantro

Cook the Vegetables

Thin slice the onions and peppers and place them in your preheated Ninja Foodi. Air crisp them until slightly charred. This took me 16 minutes. It’s totally worth the wait! Just keep an eye on them and toss them half way. They get super nice and caramelized.

Stuff the Sirloin

Lay all of your sirloin steak pieces on a long flat surface, such as a cutting board. Remove the vegetables from the Foodi and allow them to cool slightly so that your hands don’t burn. Distribute the veggies evenly in the center of each beef slice after you’ve seasoned the steak on both sides. Tightly roll the beef over the veggies and secure the roll with a tooth pick or two.

Air Crisp the Beef Roll Ups

Back in the Foodi we go! Place the beef fajita rolls into the Foodi on a trivet and crisp them up until the beef is cooked to your desired taste. I broiled mine with cheddar cheese and served them with fresh cilantro on top. Serve it with sour cream if you want! I also think this would be a great appetizer.

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Top these beef fajita roll ups with some Cumin and Lime Sour Cream or if you’re looking for a different beef dish, try out some Keto-Friendly Beef Enchiladas.

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Lamb and Easter go hand in hand. In places like the UK or Ireland, lamb are ready for harvest at this time of year, so no wonder it’s become a tradition to have it for Easter lunch or dinner. I love mint and other fresh herbs with my roasted leg of lamb. Roasting it this way is relatively hands off so don’t be afraid of the cook time. The 1 hour of ‘prep time’ is only to bring the lamb out of the fridge to a temperature that will have it roast evenly.

The Ingredients

Mint might be an unusual ingredient for savory recipes to some, but in this marinade it gets mellowed out by the onion, lemon juice and olive oil. If you make extra, you can serve this marinade fresh on the side of your roast to cut through the richness. Let’s talk lamb quality. I always say fresh and local is best, but you can usually find New Zealand lamb legs on sale. Did you know that they are one of the biggest world exporters of lamb and that it’s almost always grass fed? If you want to opt for boneless lamb legs for ease of carving, just be mindful that you’ll likely have a much shorter cook time. Bone-in usually yields more flavourful meat for all cuts of meat. The choice is yours!

• lamb leg
• mint
• thyme
• red onion
• garlic
• lemon juice
• salt
• ground pepper

Making the Marinade / Rub

This is a really great way to compliment and round out the flavour of lamb. If you’re getting a relatively young lamb leg, the flavour will be mellow anyway, but throwing together some mint, thyme, red onion, garlic, olive oil, lemon juice, salt and pepper brings it to the next level. Take the lamb leg out of your fridge one hour before roasting to ensure even cooking throughout the meat. This is a good tip for any roast. Rub it with the combined marinade ingredients. I used a mini food processor to quickly bring it together.

Bake the Lamb

I like to roast the lamb on an oven safe metal cooking rack that sits on top of a roasting pan or a sheet pan with high edges that can catch any rendered out juices and fat. The lamb bakes at a high and hot temperature initially to create a good sear. Then, bring the temperature down for the rest of the cooking. Slow roast it until your desired cook temperature. I like it medium.

Rest the Lamb

Once it reaches your desired internal temp, rest the lamb covered in tin foil to keep the heat in. This redistributes the juices. Bring it to the table as is or carve it before guests come. You can even cook the lamb first thing in the morning and keep it whole until ready to carve for lunch or dinner. Slightly warm, or even room temperature roasted leg of lamb is delicious! This gives you time to prepare some sides, like my Winter Slaw.

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Roasted Leg of Lamb

Course Dinner

Cuisine Easter

Prep Time 1 hour 10 minutes

Cook Time 1 hour 40 minutes

Resting Time 30 minutes

Servings 6 people

Author Eva Bee

Equipment

• Roasting Pan
• meat thermometer optional

Ingredients

• 1 5-6 lb bone in lamb leg

Marinade

• ½ cup fresh mint leaves
• 2 tbsp fresh thyme or 1/2 tbsp dried thyme
• ½ red onion peeled and roughly chopped
• 4 cloves garlic peeled and roughly chopped
• ¼ cup olive oil
• 2 tbsp lemon juice
• ½ tbsp salt
• 1 tsp fresh ground pepper

Instructions

• Optionally remove the leg of lamb from the fridge 1 hr before cooking. This will help it cook more evenly.
• Preheat the oven to 450F.
• In a food processor blend all of the marinade ingredients together.
• Blot the leg of lamb dry with paper towel then rub with the marinade.
• Place lamb on a roasting grate over a tin foil lined sheet pan.
• Place in the oven and roast for 10 min. Without opening the oven door, reduce temperature to 350F.
• Roast lamb until desired doneness. This depends on how big your leg of lamb is but a general rule of thumb is medium will have an internal temperature around 145F and 160F is well done. Please note that the internal temperature will continue to rise 10 degrees after you remove it.
• My lamb leg took approximately 90 minutes. Tent with foil and rest for 20-30 min.
• Slice and serve with your favourite holiday sides.

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More Easter!

Check out our Deviled Egg Easter Peeps or if you need a dessert,10 Easter Sides, Desserts, and Dishes to Make in Your Instant Pot.

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Ready for a melty cheesy chicken quesadilla? Made in the air fryer in about 10 minutes, you can’t go wrong. I’m not going to pretend that this is an authentic Mexican Quesadilla. The green chilis and chipotle do give it an amazing flavor that will remind you of an authentic Mexican Quesadilla, but the gooey creamy cheese inside will remind you that this chicken quesadilla is something unique.

Shopping List

• 8″ Flour Tortillas
• Roasted Chicken (Light or Dark meat)
• Black Beans
• Diced Green Chilis
• Cream Cheese
• Green Onions
• Cilantro
• Shredded Mexican Cheese Blend
• Diced Chipotle Peppers in Adobo Sauce

Safety First

In this recipe you will see that I call for a sheet of tin foil to place the quesadilla on, to make placing and removing it from the air fryer basket easy. It seemed like a stretch to ask people to flip an 8″ floppy cheese bomb without expecting some real disasters. The foil does however interfere with the crisping of the tortillas. If you feel confident with flipping this chicken quesadilla with just a spatula, go for it. The foil version is fine, but if you have the skills to flip this sucker, it will be better.

The foil will cool very quickly once the fryer basket is opened, it’s very thin, and a great conductor of heat energy etc… Trust me it’s science. Just always be careful and respect the hot surfaces of your air fryer.

Make The Filling Ahead of Time

The recipe I list for these quesadillas makes enough for two. You could easily make one and refrigerate the leftover filling and store it for up to a week in the refrigerator. This will make for some amazing homemade snacks later in the week.

Cooking Spray

I call for “cooking spray” in nearly every air fryer recipe. The kind you use makes very little difference as far as the texture and flavor of a recipe. So long as it is some kind of oil, it will work. We are just trying to make stuff golden brown and delicious.

There is a lot of information out there concerning which vegetable oils are best for cooking. I’m going to stay out of that debate as most people are working with some bad information. The current state of nutritional science concerning various fats is quite different from the traditional nutritional dogma that was passed down to our parents’ generation. I will say that I prefer olive oil, simply because I have been brainwashed from 20 years of professional cooking to believe that olive oil is the only oil.

Hope you enjoy this chicken quesadilla and even more I hope you fiddle with the recipe and make it your own.
Happy cooking – Chef Eric

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Chicken Quesadilla in the Air Fryer

Ready for melty cheesy chicken quesadillas? Made in the air fryer in about 10 minutes you can't go wrong. I'm not going to pretend that this is an authentic Mexican Quesadilla. The green chilis and chipotle do give it an amazing flavor that will remind you of an authentic Mexican Quesadilla, but the gooey cream cheese inside will remind you that this Quesadilla is something unique.

Course Appetizer, chicken

Cuisine American, Mexican

Keyword affordable, appetizer, Chicken, Chipotle

Prep Time 5 minutes

Cook Time 6 minutes

Total Time 11 minutes

Servings 2 quesadillas

Author Chef Eric

Cost $10

Equipment

• Air Fryer
• tin foil
• Knife
• Cutting Board
• Large Mixing Bowl
• Spatula

Ingredients

• 4 8" Flour Tortillas
• 6 oz Cooked Chicken rough diced into 1/2-inch cubes
• 7 1/2 oz 1/2 can Black Beans drained and rinsed
• 4 oz Diced Green Chilis
• 4 oz Cream Cheese softened (room temp)
• 1/4 cup Green Onions rough chopped
• 1/2 cup Cilantro chopped
• 1/2 cup Shredded Cheese cheddar or Mexican blend

Instructions

• In a large mixing bowl combine all ingredients with the exception of the tortillas. Mix thoroughly.
• Place a sheet of tin foil on the counter, then a tortilla on top. Spoon 1/2 of the filling onto the tortilla and spread into and even layer.
• Place another tortilla over the filling and press firmly to even out any lumps.
• Lightly spray both sides of quesadilla with cooking spray. Using the edges of the foil sheet as a pair of handles, place the quesadilla into an air fryer preheated to 375 F or 190 C.
• Air crisp for 3 minutes. Remove tortilla using the tin foil. You should only need about 10 seconds before the foil will be cool enough to handle with bare hands.

  Place quesadilla on cutting board and use a spatula to carefully flip it over. Then return it to the air fryer and air crisp for another 3 minutes.
• Remove Quesadilla and cut into 4 equal pieces and enjoy.

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Top this chicken quesadilla with some Guacamole You Can Brag About or our Cumin and Lime Sour Cream for some extra flavor.

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A Greek salad is the best and most simple chopped salad, using the best ingredients summer has to offer! Whether it’s summer where you are right now or not, this traditional Greek salad is sure to brighten your day.

The Ingredients

What I love about Greek salads is that there is no separate sauce to make. A Greek salad dressing is essentially good quality olive oil and red wine vinegar – but I used apple cider vinegar. Of course a sprinkling of dried oregano and salt are key to bringing out the flavours of the vegetables.

• cucumber
• tomato
• feta
• red onion
• black olives
• olive oil
• vinegar
• oregano
• sea salt

Chop Veggies

Thick, chunky chops are what you’re going for, while cutting the cucumbers and tomatoes. For the red onions, I like a fine slice so that they infuse their flavour throughout.

Assemble the Salad

You can’t get any more simple than this. Simply place the cucumber and tomato in a shallow bowl. Lay 3 big squares of feta on top, then ‘garnish’ with red onion and olives. Right before serving, drizzle on your olive oil, vinegar and sprinkle with salt and oregano! Serve with my Turkey Burgers and enjoy the fresh taste of the Mediterranean.

Print

Classic Greek Salad

Course Salad

Cuisine Greek

Prep Time 10 minutes

Servings 2 servings

Author Eva Bee

Ingredients

• 1 English cucumber peeled, halved lenght-wise and cut into 1" chunks
• 2 tomatoes cut into wedges, I like vine-ripened tomatoes
• 2 oz feta cut into slices, Goat cheese feta is traditional
• ¼ cup red onion peeled, sliced thin
• ¼ cup black olives
• 2 tbsp olive oil
• 1 tbsp vinegar such as red wine or apple cider
• 1 tsp dried oregano
• ¼ tsp sea salt

Instructions

• Place cucumber, tomato, feta, red onion and olives in a shallow bowl.
• Drizzle over olive oil and vinegar.
• Sprinkle over oregano and salt.
• Serve with crusty bread as an appetizer or as a side dish.

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Enjoy this Greek salad on our Mediterranean Inspired Turkey Burgers and if you’re really feeling the Mediterranean vibes, give this Tasty Traditional Greek Moussaka a try.

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Are you ready for the chonkiest, juiciest air fryer burger you’ve ever had? These air fryer ground turkey burgers are so delicious in the Ninja Foodi. Paired with a light, yet high protein dill yogurt sauce and a side of Greek Salad, you’ll have yourself a truly hearty spring time meal.

The Ingredients

The ingredients are key to keeping these homemade turkey burgers from drying out. Eggs and breadcrumbs (or crushed pork rinds for a gluten free and little bit of a lower carb burger) should not be skipped. As for toppings, I think less is more. The yogurt dill sauce is just a suggestion, but it’s so delicious!

• ground turkey
• eggs
• bread crumbs
• black olives
• celery
• red onion
• kale
• parsley
• tamari or worchestershire sauce
• salt
• Greek yogurt
• olive oil
• lemon juice
• dill
• mint
• pepper
• buns
• burger toppings
• Greek Salad

Form Burger Patties

The air fryer burgers come together with a little chopping. I mean, some of the ingredients could be considered optional, except the salt, eggs and breadcrumbs, but together they make the most delicious ground turkey burgers. Mix the turkey, eggs, bread crumbs, black olives, celery, onion, kale, parsley, tamari and salt together until just combined. Form them into 6 burgers and put them on a plastic lined tray for good measure. Refrigerate them to firm them up before cooking, or go ahead and air fry them in the Ninja Foodi!

Make the Toppings

First thing’s first: the yogurt dill sauce. This is a really great chip dip, too, by the way! Simply mix together yogurt, salt, pepper, lemon juice, mint and dill and give it a taste. It may need more lemon or salt for your taste buds. I also set aside some washed lettuce leaves, sliced tomatoes, and mustard for when the burgers were done.

Back to the Air Fryer

Flip the burgers (gently!) and air crisp until they’ve reached 165 °F inside. This is how to make a turkey burger 101. Set them aside and keep them warm while you cook the remaining three since you can only fit 3 at a time comfortably. Then when you’re just about ready to serve your burgers, you can toast your buns in a separate toaster or air crisp them in the Ninja Foodi for two minutes. Top with your faves and serve it with my Greek Salad for the perfect fresh air fryer burger experience!

Print

Mediterranean Inspired Turkey Burgers in the Air Fryer

Prep Time 15 minutes

Cook time per 3 burgers in the Ninja Foodi 16 minutes

Servings 6 burgers

Author Eva Bee

Equipment

• Ninja Foodi
• cooking oil spray

Ingredients

Turkey Burgers

• 2 lb ground turkey
• 2 large eggs
• 1¼ cup bread crumbs gluten free needed
• ¼ cup black olives pitted (optional)
• 1 stalk celery finely chopped
• ½ cup red onion finely chopped
• ¼ cup frozen kale or frozen spinache leaves, thawed and excess water squeezed out
• 2 tbsp fresh parsley chopped
• 2 tsp tamari or worchestershire sauce
• 1 tsp salt

Dill Mint Yogurt Sauce

• 1 cup Greek yogurt plain, unsweetened
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp fresh dill chopped
• 1 tbsp fresh mint chopped
• salt and pepper to taste

For Serving

• Burger Buns toasted, I chose gluten free
• dijon mustard
• lettuce leaves
• tomato slices
• side salad

Instructions

• Mix all turkey burger ingredients together in a bowl. Form into 6 patties, form an indent in the center of each and place on a plastic wrap lined tray and optionally refrigerate 30 min to allow the breadcrumbs to absorb.
• Insert grill into Ninja Foodi. Preheat Ninja Foodi to 460F for 3 minutes. Spray Ninja Foodi grill with cooking oil spray. Cooking 3 at a time, add burgers and Air Crisp for 8 minutes. Flip, cook for 6-8 more minutes or until internal temperature reads 165F.
• While burgers cook, stir together all of the ingredients for the yogurt sauce. Prepare additional toppings.
• Remove and repeat with remaining burgers or save burgers for another time.
• Toast buns by placing them cut side down onto the Foodi grill for 2 minutes or until toasted.
• Top burger buns with mustard, lettuce, tomato, burger and yogurt sauce.

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Add some of thisGreek Salad to your air fryer burger, or pair it with someAir Fryer Sweet Potato Fries.

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