grilling like a Foodi. Welcome to the Ninja® Foodi™ Grill recipe book. From here, you’re just a few pages away from recipes,.
27 pages
385 KB – 27 Pages
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Recipe List We™ve tagged recipes with these icons to help ˜nd the right one for you. Recipe Key Kid-friendly food Dairy-free Gluten-free 10 minutes or less Frozen to char-grilled Marinades 9Spice Rubs 10Dipping Sauces 11Kickstarter Recipes 12Mains 20 Poultry 20 Nashville Hot Fried Chicken 20 Vegetarian 22 Grilled Cauli˚ower Steaks with Greek Salsa 22 Rice & Vegetable Stu˛ed Peppers 23 Beef 24 Steak & Vegetable Kebabs 24 Pork 26 Sausage & Pepper Grinders 26 Seafood 28 Grilled Citrusy Halibut 28 Sides & Apps 30 Mexican Street Corn 30 Personal Grilled Pizza 32 French Fries with Parmesan & Garlicky Mayo 34 Honey & Herb Charred Carrots 36 Desserts 38 Grilled Apple & Raspberry Pie 38 Cooking Charts 40 Grill Chart 40 Air Crisp Chart 46 Keto Vegetarian KVYour guide to grilling like a Foodi Welcome to the Ninja ® FoodiŽ Grill recipe book. From here, you™re just a few pages away from recipes, tips and tricks, and helpful hints that will give you the con˜dence to elevate your grill game. Now open the hood and let™s get grilling in your kitchen.
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Super-hot 500° grilling chamber gives you the fast, juicy, char-grilled results you want by combining a unique, high-density grill grate with cyclonic air that circulates rapidly around food. Grilled favorites Quick and easy meals Classic Cheeseburgers, page 14 No-flip grilling No more falling apart Grilled Citrusy Halibut, page 28 Frozen to char-grilled No thawing required Barbecue Chicken Breasts, page 18 Grilled thrills Grill the unexpected Personal Grilled Pizza, page 32 Cyclonic Grilling TECHNOLOGY BTU cooking power of an outdoor grill
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5 4 Questions? ninjakitchen.com Best for frozen meats and batches of marinated ingredients. Best for steaks, chicken, and burgers. Best for bacon, sausages, and calzones, and when using thicker barbecue sauces. Best for veggies, fruit, fresh and frozen seafood, and pizza. After hundreds of hours of recipe testing, our chefs have paired your favorite foods with recommended temperature settings to maximize grill ˚avors while minimizing smoke. More flavor. Less smoke. Always use recommended oils For less smoke, use oils with a high smoke pointŠlike canola, avocado, vegetable, or grapeseed oilŠinstead of olive oil. If you choose to cook ingredients at a higher temperature than recommended using olive oil, it may result in more smoke. Sausage & Pepper Grinders Page 26 10 MINS Frozen Chicken Breasts Page 42 Grilled New York Strip Steak & Asparagus Page 12 Pineapple & Peaches Page 44 LOW MEDIUM HIGH MAX 25 MINS 10 MINS 11 MINS 8 MINS
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This occurs when meat continues to cook after it™s removed from the grill. For the best results, we recommend removing meat 5°F before actual desired doneness. See the chart below. For juicy and tender results, allow protein to rest for 5 minutes after cooking. For roasts, half chickens, and large steaks, it™s best to let them rest for 10 minutes. Cooking best practices No two pieces of protein are alike, and, for that reason, they™ll never cook the same. That™s why we recommend paying close attention to the sizes of meat listed in our cooking charts. Here are some more tips to ensure a great grilling experience. Insert thermometer into center-most, thickest part of protein. If protein is bone-in, insert it very close to (but not touching) the bone. Because the FoodiŽ Grill cooks at high temperatures, proteins can overcook quickly. It™s best to monitor the internal temperature of meat, especially during the later stages of cooking. For best results, use a digital food thermometer to accurately measure internal temperature of protein. The importance of a meat thermometer Carry-over cooking FOOD COOK TO INTERNAL TEMP OF: CARRY-OVER COOK TO INTERNAL TEMP OF: Fish 140 ˜F145 ˜FPoultry 165 ˜F165 ˜F or higher Pork 140 ˜F145 ˜FSteak Rare 120˜F125 ˜FMedium Rare 130 ˜F135 ˜FMedium 140 ˜F145 ˜FMedium Well 145 ˜F150 ˜FWell Done 155 ˜F160 ˜FGround Beef 155 ˜F160 ˜F or higher Ground Pork 155 ˜F160 ˜FGround Turkey 155 ˜F160 ˜FReasons meat might cook differently Proteins come in di˛erent shapes and sizes, which require di˛erent cooking times, so you may need to increase or decrease the recommended chart cook times to achieve desired doneness. For your convenience, cooking charts were created for use with cold meat, straight from the fridge. For even juicier results If time permits, let meat come to room temperature before cooking for a more juicy center. (We recommend reducing chart cook time by 2 minutes in this case.) Cut size Meat temperature 7 6 Questions? ninjakitchen.com
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Flavor-Building 101 Pumped-Up Marinades, Zesty Spice Rubs, and Elevated Dipping Sauces For the following recipes, add all ingredients to a bowl and mix well. These marinades and spice rubs call for coarse kosher saltŠ ensure you use that, and not ˜ne-grain iodized salt. Use spice rubs liberally. Season meat or vegetables generously and let sit at room temperature for 30 minutes before grillingŠthis will promote evenness and faster cooking. Frozen to char-grilled When grilling frozen meats, baste them liberally and consistently with the marinade of your choosing. To get the best textures and ˚avors from frozen meat, season it with your favorite spice rub before grilling. Best for poultry, pork, lamb, seafood, vegetables 1/4 cup canola oil 1/4 cup cider vinegar 1/2 cup fresh herbs (like parsley, rosemary, oregano, thyme, or sage), finely chopped 5 cloves garlic, peeled, minced Juice of 1 lemon (about 3 tablespoons juice) 1 teaspoon ground black pepper 1 teaspoon kosher salt Garlic & Herb Marinade Best for beef, pork, lamb, veal, white fish, vegetables 1/4 cup Worcestershire sauce 1/4 cup soy sauce 1/4 cup balsamic vinegar 2 tablespoons Dijon mustard 3 cloves garlic, peeled, minced 1 teaspoon ground black pepper 1 teaspoon kosher salt Simple Steak Marinade Best for poultry, beef, pork, lamb, veal, seafood, vegetables 1/3 cup soy sauce 1/3 cup water 1/3 cup dark brown sugar 3 tablespoons rice wine vinegar 1 tablespoon honey 2 cloves garlic, peeled, minced Teriyaki Marinade Marinades 9 Questions? ninjakitchen.com YIELD: APPROX. 1 CUP | MARINATING TIME: 2Œ12 HOURS STORE: REFRIGERATE FOR UP TO 4 DAYS
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DIRECTIONS Brush each steak on all sides with 1/2 tablespoon canola oil, then season with salt and pepper, as desired. Toss asparagus with remaining canola oil, then season with salt and pepper, as desired. Insert grill grate in unit and close hood. Select GRILL, set temperature to HIGH, and set time to 12 minutes. Select START/STOP to begin preheating. When the unit beeps to signify it has preheated, place steaks on grill grate, gently pressing them down to maximize grill marks. Close hood and cook for 4 minutes. After 4 minutes, flip steaks. Close hood and continue cooking for 4 more minutes, or until internal temperature reaches 125°F. Remove steaks from grill and let rest 5 minutes; they will continue to cook to a food-safe temperature while resting. Use a cooking thermometer to ensure a food-safe temperature has been achieved. Meanwhile, place asparagus on grill grate. Close hood and cook for 4 minutes. When cooking and resting are complete, slice steak and serve with asparagus. INGREDIENTS 2 uncooked New York strip steaks (14Œ16 ounces each) 2 tablespoons canola oil, divided Kosher salt, as desired Ground black pepper, as desired 1 bunch asparagus, trimmed Kickstarter Recipe 13 12 Questions? ninjakitchen.com TIP Substitute any preferred seasoning to the steak in step 1. Kickstarter Recipe Grilled New York Strip Steak & Asparagus BEGINNER RECIPE PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 12 MINUTES | MAKES: 2Œ4 SERVINGS K
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DIRECTIONS Insert grill grate in unit and close hood. Select GRILL, set temperature to HIGH, and set time to 8 minutes for medium-cooked burgers. Select START/STOP to begin preheating. While unit is preheating, divide the ground beef into 4 portions and hand-form each into a loosely formed 4-inch patty. With your thumb, make a 1-inch indent in the center of each patty (this will help the burgers keep their shapes uniform during cooking). Season patties with salt and pepper, as desired. When the unit beeps to signify it has preheated, place patties on the grill grate, gently pressing them down to maximize grill marks. Close hood and cook for 6 minutes. After 6 minutes, place a slice of cheese on each patty. Close hood and continue cooking for 1 minute. After 1 minute, remove cheeseburgers from grill grate. Place the buns on the grill grate. Close hood and cook for the remaining 1 minute. When cooking is complete, serve cheeseburgers on the toasted buns. Kickstarter Recipe 15 14 Questions? ninjakitchen.com TIP For extra ˚avor, grill vegetables like onions, peppers, or mushrooms as a burger topping. Kickstarter Recipe Classic Cheeseburgers BEGINNER RECIPE PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 8 MINUTES | MAKES: 4 SERVINGS INGREDIENTS 1 1/2 pounds uncooked ground beef (80% lean) Kosher salt, as desired Ground black pepper, as desired 4 slices American cheese 4 burger buns Toppings Lettuce Red onion Tomatoes Pickles Condiments
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DIRECTIONS Place fish fillets and teriyaki sauce in a large resealable plastic bag or container. Move fillets around to coat evenly with sauce. Refrigerate for at least 1 hour and up to 12 hours. Insert grill grate in unit and close hood. Select GRILL, set temperature to MAX, and set time to 8 minutes. Select START/STOP to begin preheating. When the unit beeps to signify it has preheated, place fillets on the grill grate, gently pressing them down to maximize grill marks. Close hood and cook for 6 minutes. There is no need to flip the fish during cooking. After 6 minutes, check fillets for doneness; the internal temperature should be 140°F. If neccessary, close hood and continue cooking up to 2 more minutes. Kickstarter Recipe 17 16 Questions? ninjakitchen.com TIP Substitute your favorite marinade for the teriyaki sauce in step 1. When cooking is complete, serve fillets immediately. Kickstarter Recipe Teriyaki Marinated Salmon BEGINNER RECIPE PREP: 5 MINUTES | MARINATE: 1Œ12 HOURS | PREHEAT: APPROX. 8 MINUTES | COOK: 7Œ9 MINUTES | MAKES: 4 SERVINGS INGREDIENTS 4 uncooked skinless salmon fillets (6 ounces each) 1 cup teriyaki marinade
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DIRECTIONS Insert grill grate in unit and close hood. Select GRILL, set temperature to MEDIUM, and set time to 25 minutes. Select START/STOP to begin preheating. While unit is preheating, evenly brush each chicken breast with 1/2 tablespoon canola oil. Then season with salt and pepper, as desired. When the unit beeps to signify it has preheated, place chicken breasts on grill grate. Close hood and cook for 10 minutes. After 10 minutes, flip chicken. Close hood to continue cooking for 5 minutes. After 5 minutes, liberally baste chicken with barbecue sauce, then flip over and liberally baste the other side. Close hood to continue cooking for 5 minutes. After 5 minutes, repeat step 5. Close hood and cook for 2 more minutes. If necessary, baste chicken again and cook for up to 3 more minutes until centermost point of the chicken reaches an internal temperature of 165°F. Allow chicken to rest for 5 minutes before serving. Kickstarter Recipe 19 18 Questions? ninjakitchen.com Kickstarter Recipe Barbecue Chicken Breasts BEGINNER RECIPE PREP: 5 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 23Œ25 MINUTES | MAKES: 4 SERVINGS INGREDIENTS 4 frozen boneless, skinless chicken breasts (8 ounces each) 2 tablespoons canola oil, divided Kosher salt, as desired Ground black pepper, as desired 1 cup of your favorite barbecue sauce TIP If using a thicker barbecue sauce, grill on LOW instead of MEDIUM.
385 KB – 27 Pages