Ninja Foodi Chicken Wings

Ingredients:

Chicken wings, separated/cut into drums and flats

1 cup chicken broth

Dry seasoning(s) of choice

2 Tblsp. oil

Preparation:

1. Put Cook & Crisp plate into Ninja Foodi cooking pot. You will use the attached crisping lid for cooking.

2. Pour the cup of chicken broth into the cooking pot.

3. Dry the wings off well with a paper towel.

4. Toss the wings in the oil, and add dry seasonings to the wings.

5. Place the wings onto the Cook & Crisp plate in a single layer.

6. Close the crisping lid. 

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

8. Make sure the temperature displayed is 390. If it is not, change the temperature to 390.

9. Set the TIME to 12 minutes, and press the START button.

10. As soon as the 12-minute cycle is completed, use a coated pair of tongs to turn each wing over.

11. Close the crisping lid, press the AIR CRISP button, and set the temperature to 390 again.

12. Set the TIME to 12 more minutes, and press the START button.

13. When the second 12-minute cycle is completed, remove the wings and toss them in the sauce of your choice. If desired, dry powdered sauce can be mixed with melted butter and brushed on wings after cooking is completed.

Oven Roasted Chicken (cut up, not whole)

Ingredients:

Chicken thighs, skin on

Olive oil

Salt and pepper

Additional dry seasoning(s) of choice (if desired)

Preparation:

1. Preheat oven to 400 degrees. Use "Roast" setting, if available.

2. Line a rimmed baking sheet with foil.

3. Pat chicken thighs dry, and place on baking sheet.

4. Drizzle each piece of chicken with olive oil on both sides and rub the oil into the chicken well.

5. Salt and pepper each piece of chicken, and add any additional desired dry seasonings. Rub the seasoning into each side of the chicken, being careful not to dislodge the chicken skin.

6. Place chicken in oven on middle rack and bake for 30 minutes.

7. Decrease the oven temperature to 375 degrees and bake for 20 more minutes until tender when poked with a knife. Internal temperature of the chicken should be 165 degrees when it is done (this may happen a little faster than the suggested time, depending on the oven.)

8. Remove from the oven, and cover with foil until ready to serve, so that chicken doesn't dry out.

Captain Rodney's Dip

Ingredients:

½ cup mayonnaise 

8 ounces cream cheese 

2 cups cheddar cheese, grated 

2 whole green onions, thinly sliced

⅓ cup butter or Ritz crackers crushed 

8 slices bacon, cooked and finely crumbled

½ cup Captain Rodney's Boucan Pepper Glaze (pepper jelly)

 

Preparation:

1.     Preheat the oven to 350°F. For easier mixing, allow the cream cheese to come to room temperature.

2.    Mix together the mayonnaise, cream cheese, cheese and green onions.

3.    Spread in an 8 or 9-inch pie dish. Top with crushed butter crackers.

4.    Bake at 350°F for 15 minutes or until heated through.

5.    Remove from the oven and top with cooked, crumbled bacon and Captain Rodney's Boucan Glaze. Serve with sturdy crackers, tortilla chips, or Scoops.

NOTE: Refrigerate leftovers and use as a sandwich spread (like pimento cheese).

Buffalo Chicken Rice Bowls

Ingredients:

3 8-oz. boneless, skinless chicken breasts, diced into 1/2" cubes

1 tsp olive oil + 2 Tblsp olive oil

1/2 cup diced red onion

1/2 tsp paprika

1/2 tsp cumin

1/4 tsp kosher salt

1 can black beans, rinsed and drained

1/2 cup buffalo sauce

3 cups cooked rice

1/2 cup shredded cheddar cheese

1/4 cup chopped scallions

Preparation:

1. Heat 1 tsp oil in medium pot over medium-low heat. Add onions and cook until they have cartelized slightly, about five minutes.

2. Add black beans and spices to onions. Stir to combine and heat through, three to four minutes.

3. Toss chicken cubes in 2 Tblsp olive oil.

4. While bean mixture simmers, heat a large skillet over high heat. Add chicken, and cook for five or so minutes,  turning frequently, until chicken is cooked through.

5. When fully cooked, toss chicken in buffalo sauce.

6. Serve by putting rice in a bowl, then topping with bean mixture and cheese, followed by the chicken, then the scallions.

Chinese Chicken

Ingredients:

Boneless, skinless chicken breasts (or thighs, if desired), tenderized

Sweet tea

Soy sauce

Cornstarch

Self-rising flour

Kinder's Japanese BBQ seasoning blend (or equivalent)

Canola oil

Bottled sauce of choice

Sesame seeds

Preparation:

1. Cut chicken into large bite-sized pieces.

2. In a medium bowl, mix two parts sweet tea with 1 part soy sauce, enough to cover chicken (chicken does not have to be floating in liquid, only enough to coat chicken is needed).

3. Add 1 Tblsp. seasoning blend to marinade and whisk to combine.

4. Add chicken to marinade, and toss to ensure all pieces of chicken are fully covered with marinade.

5. Cover chicken and allow it to marinade for at least an hour. Longer marinating is acceptable, but put chicken in fridge if needed.

6. In a large Ziploc bag, mix 1 cup flour with 1/2 cup cornstarch and 4 Tblsp. seasoning blend. 

7. Taste flour mixture. If you cannot taste the seasoning blend, add more, then add salt to taste. Ensure that flour mixture has seasoning and cornstarch fully incorporated.

8. Remove the chicken from the marinade, and place it in the Ziploc bag.

9. Seal the Ziploc, and work the chicken around in the flour mixture through the bag until each piece is coated.

10. In a non-stick skillet, put enough Canola oil to cover chicken pieces. Heat on high until a piece of chicken placed in the skillet sizzle slightly.

11. Fill skillet with chicken pieces. Let them brown slightly for a minute, then turn heat down to medium-high.

12. Fry chicken pieces, turning occasionally with a slotted spoon, until done (usually 5-7 minutes).

13. Remove chicken from skillet, shake a little salt on them, and drain on paper-towel-lined tray.

14. Continue frying until all chicken pieces are cooked.

15. In another skillet, heat the bottled sauce with a little water, whisking to incorporated.

16. Add chicken pieces, and toss to coat. Remove from heat.

17. Sprinkle chicken with sesame seeds.

18. Serve over aromatic rice. Can sauté sliced onions, colored peppers, broccoli, spinach, green onions and other vegetables with seasoning blend and serve alongside, as well.

Steph's Greek Chicken

Ingredients:

Boneless, skinless chicken breasts, tenderized

Whole milk Greek yogurt, plain (no sugar)

Steph's Greek seasoning blend

Pickle juice, pepperoncini or banana pepper juice, lemon juice, or oil/vinegar-based dressing

Preparation:

1. Place 1/4 cup Greek yogurt per chicken breast (unless chicken breasts are small) into a mixing bowl. The goal is to have an amount of Greek yogurt that will generously coat each piece of chicken on both sides.

2. Add 2 Tblsp. juice or dressing per 1/4 cup yogurt, and stir together with whisk.

3. Taste mixture, then add seasoning blend to taste. Mixture should be strong in flavor, but not exceptionally salty.

4. Whisk mixture until seasoning is evenly distributed.

5. Coat each chicken breast in the yogurt mixture, massaging the mixture into the chicken. 

6. Place into a container with a lid that can seal tightly, and pour/spread remaining mixture into container. Nestle chicken down into remaining mixture. There should be an excess of the mixture to surround the chicken.

7. Close container, and place in fridge for at least 4 hours. Chicken can stay in the yogurt mixture safely for several days.

8. When ready to cook, heat several tablespoons of olive oil in a cast iron skillet on high heat.

9. Remove chicken from marinade, shaking off (do not wipe) excess, as the extra yogurt will coagulate when cooked.

10. Sprinkle each chicken breast with salt and a generous amount of the dry seasoning blend.

11. Place chicken in hot skillet to sear, then flip and sear other side.

12. Turn heat down to medium. Place a cast iron press on top of chicken (if available), and continue to cook, turning occasionally, until chicken is done.

13. Remove chicken from pan and let meat rest for 2-3 minutes before slicing.

14. Serve with dill/tzatzeki dip, hummus, lemon, black beans, aromatic rice, olives, grilled or sautéed peppers, pepperoncini, brined red pepper slices and pita, as desired.

Steph's Greek Seasoning Blend

Ingredients:

6 parts Tone's rosemary and garlic seasoning blend

6 parts Tone's lemon pepper

2 parts dill weed

2 parts parsley

1 part basil

1 part garlic salt

1 part marjoram

1/2 part nutmeg

1/2 part thyme

1/2 part mint

Preparation:

1. Mix all ingredients together.

2. Place in spice blender, and pulse until mixture is halfway ground - leave some "big" parts.

3. Store in airtight container.