Chicken Caesar Smash Tacos

Ingredients:

2 lbs ground chicken, uncooked

10 mini flour tortillas

Salt and pepper, to taste

Butter and olive oil, for cooking

1 package Caesar salad mix (lettuce, dressing, cheese, croutons), or equivalent

Preparation:

1. Mix up the Caesar salad and set aside.

2. Divide the chicken into 10 equal portions.

3. Place one portion of chicken onto each of the tortillas, then spread it out in an even layer across the entire tortilla.

4. Sprinkle each tortilla topped with chicken with salt and pepper.

5. Heat oil and butter (just enough to coat) in a skillet over high heat.

6. Place the tortillas, meat side down, in the skillet, and cook for 2-3 minutes, or until cooked through.

7. Flip the tortillas once the meat is cooked, and cook the other side until it is crispy and golden.

8. Once the tacos are cooked, top each taco with a generous portion of the Caesar salad, then fold taco in half to serve.

Ninja Foodi Fiesta Lime Chicken

Ingredients: 

1 cup chicken broth
2 pounds boneless, skinless chicken breasts (frozen or thawed)
1 cup uncooked white rice 
1 1/2 cups water
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup picante sauce or salsa
1 tsp Cajun seasoning
1 tsp Tajin
1 Tblsp. taco seasoning
1/2 tsp dried parsley
1/8 tsp dried dill weed
1/8 tsp cumin
1 fresh lime, cut into wedges
 
Preparation:
1. Pour the broth into the Ninja Foodi. 

2. Add chicken to the pot in an even layer.

3. Cover the pot and secure the lid. Make sure valve is set to sealed.

4. Set the pressure cook button to 12 minutes for thawed chicken or 15 minutes for frozen chicken.

5. When the time is up, let the pot sit for another 5 minutes, then vent.

6. Remove the chicken from the pot and place on a cutting board.

7. The rice can be cooked on the stovetop or in the Foodi. If using the Foodi to make the rice, measure the remaining broth in the pot, then add enough water to total 1 ½ cup of liquid. Place the rice in the Foodi, and set the pressure cook button to 2 minutes. When the time is up, let the pot sit for 10 minutes, then vent and remove the rice from the Foodi pot. Rinse the pot.

8. Shred or cut up the chicken.

9. Put the chicken back into the Foodi pot, and set pot to “Keep Warm.”

10. Stir together the mayonnaise, sour cream, picante and all seasonings.

11. Stir the sauce into the chicken.

12. Serve chicken over rice, in buns, or as lettuce wraps. Squeeze lime over each serving.

Pizza Sliders

Ingredients:

1 package slider rolls (or rolls cut like slider rolls)

1 package pepperoni

1 cup pizza sauce, divided

1 8-0z. package shredded mozzarella cheese

1 stick butter, melted

1 Tblsp. powdered garlic

1 Tblsp. Italian (dried) seasoning

2 Tblsp. powdered parmesan 

Preparation:

1. Separate slider bun tops and bottoms, and place bottoms on an ungreased rimmed backing sheet, with sides touching.

2. Using a pastry brush or spatula, spread the bottom of the bun lightly with pizza sauce.

3. Distribute the pepperoni evenly across the buns.

4. Spread the remaining pizza sauce across the pepperoni.

5. Sprinkle cheese over the pepperoni. Be sure that cheese goes to the edges of the buns, but not over.

6. Put the bun tops on the sandwiches.

7. Mix the powdered garlic, Italian seasoning and Parmesan into the butter.

8. Using a pastry brush, spread the butter all across the tops of the buns, allowing it to drip down the sides between the sandwiches.

9. Cover sandwiches with foil, sealing the sides.

10. Bake at 350 degrees until cheese is fully melted, about 15 minutes.

Ham and Cheese Sliders

Ingredients:

1 package slider rolls (or rolls cut like slider rolls)

1 package deli ham

Dijon mustard

1 package cheddar cheese slices

1 stick butter, melted

1 Tblsp. powdered garlic

Preparation:

1. Separate slider bun tops and bottoms, and place bottoms on an ungreased rimmed backing sheet, with sides touching.

2. Using a pastry brush or spatula, spread the bottom of the bun with mustard.

3. Fold two pieces of ham and layer over each bun.

4. Lay the cheese slices across the ham, overlapping as necessary. Be sure that cheese goes to the edges of the buns, but not over.

5. Put the bun tops on the sandwiches.

6. Mix the powdered garlic into the butter.

7. Using a pastry brush, spread the butter all across the tops of the buns, allowing it to drip down the sides between the sandwiches.

8. Cover sandwiches with foil, sealing the sides.

9. Bake at 350 degrees until cheese is fully melted, about 15 minutes.

Chicken, bacon and ranch sliders

Ingredients:

1 package slider rolls (or rolls cut like slider rolls)

2 cups shredded chicken (approx 2 large cans)*

2/3 cup crumbled bacon pieces (about 1/2 package, cooked)

2 cups ranch dressing, divided

1 package cheddar cheese slices

1 stick butter, melted

1 Tblsp. powdered garlic

1 Tblsp. parsley

*If using canned chicken, brown chicken in skillet first and let cool.

Preparation:

1. Separate slider bun tops and bottoms, and place bottoms on an ungreased rimmed backing sheet, with sides touching.

2. Using a pastry brush or spatula, spread the bottom of the bun with ranch dressing.

3. Mix chicken, half of the bacon pieces and 1 cup of the ranch dressing.

4. Spread the chicken mixture evenly across the buns.

5. Drizzle the remaining ranch dressing across the chicken.

6. Lay the cheese slices across the chicken, overlapping as necessary. Be sure that cheese goes to the edges of the buns, but not over.

7. Sprinkle remaining bacon over cheese.

8. Put the bun tops on the sandwiches.

9. Mix the powdered garlic and parsley into the butter.

10. Using a pastry brush, spread the butter all across the tops of the buns, allowing it to drip down the sides between the sandwiches.

11. Cover sandwiches with foil, sealing the sides.

12. Bake at 350 degrees until cheese is fully melted, about 15 minutes.

Buffalo Chicken Sliders

Ingredients:

1 package slider rolls (or rolls cut like slider rolls)

4 cups sliced grilled chicken (approx 2 large chicken breasts)

1 cup buffalo sauce, divided

1 package provolone cheese slices

1 stick butter, melted

1 Tblsp. powdered garlic

1 Tblsp. Ranch dressing powder

Preparation:

1. Separate slider bun tops and bottoms, and place bottoms on an ungreased rimmed backing sheet, with sides touching.

2. Using a pastry brush or spatula, spread the bottom of the bun with buffalo sauce.

3. Evenly distribute the grilled chicken across the buns.

4. Drizzle the remaining buffalo sauce across the grilled chicken.

5. Lay the provolone slices across the chicken, overlapping as necessary. Be sure that cheese goes to the edges of the buns, but not over.

6. Put the bun tops on the sandwiches.

7. Mix the powdered garlic and Ranch powder into the butter.

8. Using a pastry brush, spread the butter all across the tops of the buns, allowing it to drip down the sides between the sandwiches.

9. Cover sandwiches with foil, sealing the sides.

10. Bake at 350 degrees until cheese is fully melted, about 15 minutes.

 

Ninja Foodi Toasties (Grilled Cheese)

Ingredients:

2 pieces of hearty bread

Softened butter or butter spread

Mustard or other sandwich spread, if desired

Sliced cheese, enough to cover both slices of bread

Deli meat, if desired

Preparation:

1. Turn on the Ninja Foodi, and press the AIR CRISP button.

2. Put cook & crisp plate into cooking pot.

3. Butter outside of both pieces of bread, then turn over to non-buttered side to assemble sandwich.

4. Spread inside of bread with any desired sandwich spread or mustard.

5. Place sliced cheese on both pieces of bread.

6. Add deli meat, if desired, on top of cheese on one piece of the bread.

7. Close the sandwich.

8. Place the sandwich onto the cook & crisp plate, and close the crisping lid.

9. Set the temperature to 400 for 3 minutes, and press the START button.

10. After the 3 minutes of cooking is completed, open the Ninja Foodi, and use a spatula to flip the sandwich over.

11. Press the AIR CRISP button, then set the temperature to 400 for 3 minutes.

12. Press the START button.

13. Once the second 3 minutes of cooking is completed, open the Ninja Foodi and remove the sandwich to serve.

Roast Beef Debris

Ingredients:
1 tablespoon vegetable oil
2 pounds beef chuck roast, cut into large chunks
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon Creole seasoning
3 cups beef broth
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 yellow onion, sliced
2 tablespoons tomato paste
1 tablespoon hot sauce
4 sprigs fresh thyme
1 tablespoon instant roux

Preparation:
1. Preheat oven to 350°.

2. In a medium Dutch oven or heavy-bottomed saucepan, heat oil over medium-high heat.

3. Sprinkle one side of beef with half of salt and half of black pepper; place beef, seasoned side down, in skillet, and cook until browned, 3 to 4 minutes. Sprinkle unseasoned side with remaining salt and remaining black pepper. Turn, and cook until browned, 3 to 4 minutes. Remove from pot.

4. Add broth, bell peppers, onion, tomato paste, hot sauce, and thyme to pot, stirring until combined. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until beef is fork-tender and falling apart, about 3 hours. Discard thyme. Reserve cooking liquid. Remove beef, and shred using 2 forks.

5. In a small bowl, stir together instant roux and ½ cup cooking liquid until smooth. Add to pot. Bring to a boil over medium-high heat. Cook, stirring occasionally, until thickened, 5 to 10 minutes. Stir in shredded beef.

Ham and Cheese Bites/Sliders

Ingredients:

1/2 pound butter, melted

3 Tblsp poppy seeds

1 tsp Worcestershire sauce

3 Tblsp mustard

1 medium onion, very finely chopped (minced, preferred)

2 pkgs 1-inch rolls, cut as if for sandwiches

2 lbs cooked ham, shredded fine

2 lbs Swiss cheese, shredded (do NOT use bagged cheese)

1 stick butter, melted (separate from other butter)

1 Tblsp. garlic salt

Preparation:

1. Blend together butter, poppy seeds, Worcestershire sauce, mustard and onion.

2. Mix garlic salt and the other stick of melted butter together and set aside.

3. Open rolls. Spread one side (bottom) of each roll with the blended mixture, then place in baking dish, sides touching.

4. Sprinkle the bottoms of the rolls with ham, then top with the cheese.

5. Bake bottoms of rolls, open-faced, at 375 degrees for 5 minutes, or until cheese is melted.

6. While cheese is melting, spread other side of roll (top) with blended mixture.

7. Remove slider halves (bottoms) from oven, and top with other side of roll.

8. Brush tops of rolls with butter and garlic salt mixture.

9. Top baking dish with foil, and bake for 10 minutes, or until heated through.

10. Remove foil, and turn broiler on to lightly toast tops of rolls, if desired (be careful not to dry the sandwiches out).

11. Remove from oven, and separate or cut rolls apart to serve.

Hot Cheese Toasties

Ingredients:

1 stick butter, softened

1 16-oz jar processed cheese spread/dip

2/3 cup crumbled bacon pieces

1 medium sweet onion, chopped fine/shredded

2 eggs, well beaten

36 slices white bread

Louisiana hot sauce

Garlic seasoning

Red pepper flakes

2 sticks butter, melted

Preparation:

1. Preheat oven to 350 degrees. Place thin layer of melted butter in bottom of 3 9x13 baking dishes.

2. Mix softened butter, cheese spread, bacon, onion and eggs.

3. Spread mixture on 1 piece of bread. Top with second piece of bread, as if making a sandwich. Place in 9x13 glass casserole dish.

4. Continue making sandwiches until all bread is used. Spread melted butter on top of each sandwich. Pour any remaining butter into spaces between sandwiches so that butter can seep into bottom piece of bread.

5. Bake in preheated oven until toasted on bottom -- watch carefully, because bottom bread will toast faster than top.

6. Cut sandwiches in half to serve.

NOTE: Can make sandwiches and freeze. Omit melted butter steps until ready to cook. Allow to defrost at least halfway before baking.