I put oven on 425° because I want mine more browned than what I’d get with lower temperatures. First I let them sit out about 30 minutes to get to room temperature; to cook more evenly. Then I seasoned with salt, pepper, garlic powder & smoked paprika on all sides. Place them skin side down on nonstick foil lined baking sheet. After 20 minutes flip chicken pieces over and bake additional 20 to 30 minutes, depending on size of chicken. Or when internal temperature reaches 170° … give or take; dark meat chicken is very forgiving. Chicken is safe at 165°. 😋 On this occasion I served with buttered pasta…with a little HawaiianRedSeaSalt 😉
I covered seasoned baby back ribs tightly with foil, baked at 300° for about 2 hours 🤔 ideally I like to go with an even lower oven for longer, but I tried this & it worked great 🙏 then I uncovered, basted with favorite BBQ sauce and changed oven to broil … 10 minutes on each side. Hallelujah…they were great! So was the potato salad 😉
#ninjafoodioven® #chicken & #zucchini , seasoned breadcrumbs & parm (along w/S&P of course) #mccormicksmokehousemaple on #sweetpotatoes although packed in…turned out damn delicious! Obviously I 86’d the beans 😉
Meatloaf 😊 the basic recipe. I looked at a couple/few because I’ve always made Quaker Oats Prize Winning Meatloaf and I wanted to try one with breadcrumbs &/or crackers this time. Well, I got the basic idea, measurements, temps & times
so I winged it; using a little seasoned breadcrumbs (that included a little Parmesan) AND some cracker. Along with onion (pulverized in food processor; no sauté needed) but no other veggies, and we love plain ketchup on top (& in…along with a little tomato sauce) of ours, from beginning to end. We’ve just always liked the ketchup baked on it. It didn’t crumble, although there was some cracks, but most importantly…it tasted damn delicious 😋
🤪 it was too hot for any more than a salad with it 🔥 thank God for #ninjafoodioven®‼️
It was my first try at #taquitos , #chickentaquitos 🌮 I’ll get the system/assembly line better next time… but they tasted damn delicious 😋 And no…I didn’t make a plate/platter for a photo shoot. 🤪 I know…I have air fryers & ninja ovens etc., but I needed to fry these old school for the results we like crispy goodness. I didn’t follow a recipe. I cooked well seasoned chicken in Ninja Foodi pressure cooker, chopped it up & put it in cast iron skillet with sautéed onions, roasted red peppers, roasted tomatoes, roasted Hatch green chile, garlic, cumin, adobo seasoning, chile powder, S&P…. yadda yadda yadda….; softened corn tortillas in small hot skillet & placed on paper towel lined plate. Then put a couple tbs of chicken mix along with Mexican cheeses, rolled, then placed (with tongs‼️ after first one!) In cast iron skillet of hot oil about an inch deep… turned to brown/crisp both sides. Placed on paper towel lined plate. NOW…I’m prepared for next go round 😉
By the way, 🤫 most recipes I looked at used only seasoned chicken in their taquitos with other options to go on top; the reason for the direction I went in was due to my wanting to show my granddaughter that homemade are SO much better than store bought frozen ones 🤭 so I read ingredients on her box. 😀 and winged it from there. It turned out great! My daughter even made quesadillas with leftovers the next couple days.
If Dungeness crab is unavailable, you can’t get to the sf pier, other crab meat will produce good results. Regular mayo with 1 tsp of lemon zest and a zip of lemon juice makes a great lemon mayo in a pinch.
2 Red bell peppers (diced) 6 Stalks scallions 1 Pinch Garlic 1 Tbsp Butter 15 Table crackers 1 Tbsp Mayo 1 Tbsp Old Bay Spice 1 Egg 1 lb Dungeness crab
Sauté bell pepper and scallions with garlic in butter until soft
Process crackers to consistency of kosher salt Place cooked peppers, scallions in mixing bowl, add cracker crumbs and combine Add egg, mayo, mustard, and old bay, fold together Gently fold in the Dungeness crabmeat Chill for 1 hour Form into 2 oz cakes *Pan sear in hot oil, flip and finish in 350 degree oven *with NInja air fryer convection oven, I skip the pan sear & go right to 400° oven, for 25 to 30 minutes; 15 minutes, then flip, return to oven for additional 10 minutes.
Homemade Macaroni and Cheese
making #homemademacncheese using #sharpcheddar #mildcheddar #colbyjack #mozzarella AND the top has, besides mix of above, #parmesan & #romano So YES! I got carried away. #makeitwork …it is what it is. Que será, será 🎼 #queserasera As usual, I started out looking at a #recipe, so very 😜 loosely adapted from @phillyjaycooking ‘s “World’s Best Cheesy Baked Macaroni and Cheese”, along w/checking out the Culinary Fanatic’s “Ultimate Five Cheese Macaroni and Cheese”…on YouTube I know…he warned of this ⚠️😳 BUT my plan was a SMALL dish.
SCORE! Thank you God 😊 the #macncheese turned out damn delicious 😋🙌 So did the #crabcakes 🦀 made in #ninjaairfryeroven & it didn’t make a mess! #ninjasmartoven #ninjaDT251 hallelujah bc it’s 117° today! #ninjaappliances
#NinjaDT251 Foodi 10-in-1 Smart Air Fry Digital Countertop Convection Toaster Oven with Thermometer XL Capacity and a Stainless Steel Finish
Omaha Steaks’ Seasoned Smoky Chicken Wings, Leftover Saffron Rice made crispy (little evoo & butter in skillet to heat rice) 😉 & cucumber tomato dill salad 😋
Rice in previous post.
Salad – adapted (roughly 🙄 adjust to your taste preference); any cut tomatoes 🍅 ⤵️
¼ cup cider vinegar 1 teaspoon white sugar ½ teaspoon salt ½ teaspoon chopped fresh dill weed ¼ teaspoon ground black pepper 2 tablespoons extra virgin olive oil 2 cucumbers, sliced few sliced green onion cherry tomatoes, cut
In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and whisk in oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.
Most recipes call for a flank steak, however…I am surrounded by Carnicerias (Mexican Meat Markets), so it’s most often skirt steak here.
I cut it in strips and put in teriyaki marinade for at least an hour; I usually do it in the morning. Homemade teriyaki sauce is MUCH better than store bought. Below is approximately what I use, I adjust everything to my family’s preferences. Save remainder of marinade to brush on skewers when done. ALSO, I must add that I made these under broiler in Ninja Air Fryer Oven.. I stole this from stolen recipes 😜 ⤵️
Cut flank steak across the grain into ¼ inch thick slices. Season with salt and pepper. Refrigerate until ready to use.
Place skewers in water to cover and soak at least 10 minutes.
Combine sauce ingredients in small saucepan and whisk. Place the saucepan over medium heat and bring to boil while whisking. It should thicken. Remove from heat.
Thread beef onto the skewers about 2 pieces per skewer. Place the skewers on grill over medium-high heat (350 to 400 F) and brush generously with teriyaki sauce on both sides. Cook 3 to 4 minutes per side.
Garnish with toasted sesame seeds and parsley.
Then I made Saffron Rice –
I’m racking my brains here because I never follow a recipe‼️ I like when rice starts to brown or get crispy on bottom and/or edges, so I tried this out and it worked‼️‼️‼️ I put both butter and evoo in pan, sautéed onion and red pepper, then added a cup of rice and coated it in the oils, slightly toasted, then I added 2 cups of water (that I added Better than Bouillon chicken base to), pinch of salt, pinch of Saffron threads, brought to boil, turned to low, covered with lid (using a piece of dough to cover hole in my lid 🙄; from piece of wet bread 🤭), and let cook for 25 minutes. I checked on it, it was done, so I turned burner off, but left pan on burner while I made the beef Skewers. When I checked on rice….the bottom had just started to brown. That’s what I wanted. Okay so I was craving tahdig or crispy rice, but didn’t feel like doing all that. All i can say is that we (me & my family) loved this meal.
A roasting pan full of chicken (family style)… that requires no work? I’m all in! AND everyone likes it‼️🥰🐔 🍯
1 1/2 pounds boneless, skinless chicken thighs (I had more) 1/2 cup Dijon mustard 1/4 cup maple syrup (this time honey) 1 Tbs rice vinegar Fresh rosemary (minced GARLIC) Salt and pepper
1. Preheat oven to 450ºF.
2. Mix together Dijon mustard, maple syrup (or honey if substituting), and rice vinegar.
3. Place chicken thighs into a foil-lined baking dish (or disposable foil baking pan). Season with salt and pepper.
4. Pour maple (honey) mustard mixture (with at least 4 cloves of minced garlic 😜) over the thighs, turning chicken so that it’s fully coated. Top with fresh herbs (optional) like rosemary, thyme, parsley, green onion/scallion, etc..
5. Put the chicken thighs into the oven, and bake for 40 minutes or until cooked through. Baste the tops of the chicken with more sauce half way through cooking time.
6. Let the chicken rest for 5 minutes before serving. Spoon some extra sauce over the top of chicken and sprinkle with snipped fresh rosemary.