NinjaFoodi: Altimate Wings of the 21st Century

Altimate Wings of the 21st Century

There is a new way to cook Chicken wings. It is the New Invention of this 21 century. The Ninja Foodi. What took hours to cook new takes under 30 minutes and taste like you slaved for hours.

I love using the Ninja Foodi for certain foods. Chicken wings is one of my favoriteFood. I love Wings just didn't make them much due to the  time needed. Being a  Caregiver to my Dad my time is spent caring for his needs. I have very little time to cook like I use to. The Ninja Foodi has really help me get back to cooking my favorite foods.

this recipe is a take off  from the certain wings places.

3 lbs of fresh Chicken Wings
1 Tablespoon Chicken & Rib Rib Rub ( I used Galena Street from Penzeys spices)
1/4 cup of dry minced onions
 2 Tablespoons Brown Sugar Bourbon Seasoning ( I use McCormick Grill Mates)
1/4 cup of Avocado Oil
1 cup water
1 Tablespoon of Liquid Smoke- Hickory
1/4 cup BBQ sauce ( your favorite one)


Sprinkle rub and seasoning  over chicken in a  8 " square pan.
Toss lightly. add oil and toss again.



Mix Liquid smoke with water. Add onion and  pour over chicken wings
 toss lightly.
refrigerate for at least one hours. ( I mix it in the morning and let set in frig)

Put 1 cup of water in  Foodi main pot.
Place chicken in Crisper Pot
Use pressure lid, set pressure knob to SEAL
PC on Hi for 10 minutes
Quick Release, remove chicken from basket put in a bowl add BBQ sauce and toss.

Now I clean the basket and  cooking pot at the point, while the chicken sits. You can refrigerate the chicken at this point and finish off later.

 Put the cooking pot back in the Ninja Foodi and put the Crisper basket back in. Place chicken in Basket single layer and set Air Crisp for 8 minutes on 400°F
Check after 7 minute turn if your wish ( you really do not need to turn)
Put them in a serving bowl  and put 1/4 cup BBQ sauce on them and toss.

These are Fall Of The Bone Good.

Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

Ninja Foodi; Carolina BBQ Chicken Wings

Carolina BBQ Chicken Wings

I love Chicken wing and my favorite BBQ is Carolina. This recipe is a mixture of Pressure cooking and Air Frying.

3 lbs of fresh Chicken Wings
1 Tablespoon Chicken & Rib Rib Rub ( I used Galena Street from Penzeys spices)
1 cup water
1 Tablespoon of Liquid Smoke- Mesquite.
1/2 cup Carolina BBQ sauce

Mix Liquid smoke with water pour into cooking  pot.
Place chicken in Crisper Pot and sprinkle both sides with Rub
Use pressure lid, set pressure knob to SEAL
PC on Hi for 10 minutes
QR, remove chicken from basket put in a bowl add BBQ sauce and toss.

Now I clean the basket and  cooking pot at the point, while the chicken sits. You can refrigerate the chicken at this point and finish off later.

 Put the cooking pot back in the NinjaFoodi and put the Crisper basket back in. Place chicken in Basket single layer and set AF for 15 minutes on 400°F
Check after 7 minute turn if your wish ( you really do not need to turn)
 I put them in a bowl again and put 1/4 cup BBQ sauce on them and toss.

serves 4-6 people


These are so tender and fall of the bone good!


Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

Ninja Foodi:: Savory Italian Chicken

Savory Italian Chicken

  I adapted one of my Mothers Pressure Cooker recipe from the 1960's. She use to make it on the stove with a traditional pressure cooker. She made it with a Chuck Roast. I adapted it  for chicken.  My Hubby can not eat red meat due to a disease.
 I buy the chicken from Costco, it is already beboned and skinned. Easy to use. Also used it fresh and not frozen for this recipe.

You will need:

4 pounds of Fresh Chicken Legs and Thighs, Deboned and Skinned
1 -8oz can tomatoes sauce
1 cup Chicken Bone Broth
1 Can( 3oz) of Mushrooms( undrained)
1 Tablespoon Dried Chopped Onion.
1/2 Tablespoon  Italian seasoning ( used  McCormick Perfect Pinch Italian)
1/2 Cup Dry Red Wine
3 Cloves of Garlic, minced (used a garlic press)
1 teaspoon salt and pepper mix
1 Carrot thinly sliced-about 1/2 cup.

Put all ingredients in the  Ninja Foodi main nonstick pot (for pressure cooking), Stir well.
Put Pressure Cooker Lid on Set on Pressure, HI for 20minutes, Quick release.

Remove chicken set aside.

Make Slurry:
 1/4 cup Cornstarch and 1/2 cup cold water, stir together until all the cornstarch is dissolved. this is called a Slurry.

Add this to the liquid in the  Ninja. turn on the Saute and cook until thick and bubbly.
 pour some sauce over chicken on platter and serve with rest in a gravy boat.
. Refrigerate left overs.

serves 6-8 people.

Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

Instant Pot: Chicken Mac.

 One thing I like about the Instant Pot is making pasta. It make it so nice and not over cooking the pasta.
the other day I decided to make a bacon chicken dish.  Using Elbow Macaroni . I wanted the  flavor to be more chicken flavor. Decided to try using Bone Broth to making the pasta. Turn out GREAT!!

This is a recipe which is lower in Fast carb but has good protein and  low impact carbs. Good for those watching their carb intakes and sugar spikes. It is low impact carb due to the making of the pasta. Cooking it to  al dente makes it a low GI carb.


In  the Instant Pot put 1 Cup of  Chicken Bone Broth and 1 cup of Filtered Water. 8 oz of macaroni. close the top and  making sure the steam release is closed.  Cook on High Pressure for 5 minutes, Natural release for 4 minutes, then Quick release. Once  pressure in down, remove top add 1 Tablespoon of Butter stir.

Add 2 cups cooked diced chicken (* I use a roasted chicken from the store).  1/2 cup crispy cooked bacon.,1/4 cup of sliced cherry tomatoes, and  1/4 cup of **Avocado oil lemon garlic salad dressing.  salt and pepper to taste. stir together

Serves about 6 people.


* I use the precooked  cut up roasted chicken in the package from Costco.
** Use Avocado oil Lemon Garlic Salad dressing by Chosen food
it is made from avocado oil which is good for NAFLD and Diabetics.

 Recipe copyright 2018 by "Auntie E Cookbook/EM Dubros" 

Instant Pot- Chicken Anyone?

I love the Instant Pot, The other day I made a simple Chicken dish. It just fell off the bone!

Try it out. If you do not have an Instant pot, you should invest in one. It make life so much better in the kitchen. I still love to cook traditional. However, when I am so tired at night the pot is a ti
 me saver and fast.

 Sweet Time Chicken
 

 1 can pineapple chucks, drained. 
1/2 cup coconut milk,
 1/2 cup roasted red peppers, chopped. 
1/2 cup Barbeque sauce 
1 and 1/2 lb of chicken pieces, deskinned , 

drip chicken in the barbeque sauce, put everything in the instant pot, pour the remaining sauce over the chicken and set it for15 minutes. NPR for 10 minutes. serve over Rice.


  Recipe copyright 2018 by "Auntie E Cookbook/EM Dubros"

Gadgets Recipes

Thought I would start sharing recipes in which I use the Kitchen Aid Mixer.  We have two, one is a lift Pro 6 qt ( 600 Wt) and the other is a  tilt 4.5 qt  (350 Wt.). The lift is a professional heavy duty one. It is good for making breads and larger items.  I use the Tilt more now, it is so easy to add to the great for daily use. Have made bread in the tilt just fine.

Making Chicken salad is a breeze in the mixer. Here is the recipe for our favorite  chicken salad.

Auntie E's Honey Barbeque Chicken Salad.

I buy the Honey Barbeque raw chicken breast packs from Wegmans. ( they come in packs of two, four or six.)

Cook two of the chicken breast in a 350 F oven on a roasting rack pan. cook for 35-40 minutes. I cook these in the morning while I am doing breakfast then left then cool for about 15 minutes.

Cut lengthwise twice and then crosswise three to four times. making about 1.5 inch pieces.
put them in the mixer bowl , using the metal paddle turn on   Medium setting 3 and process until shredded.   (about 3 to 4 minutes).

Add in 1/4 cup mayo, 2 Tablespoon sweet relish, 1 teaspoon salt and 1/2 teaspoon Pepper.

Mix on low 1 speed until mixed. (about 1 minute).

 That's it. I love using the marinated chicken pieces, it really cut down on add too much spices.

copyright 2014 by "Auntie E Cookbook/M Dubros"

So, I was thinking I would add a section just for the Kitchen Aid Mixer. Posting Easy recipes that use less time with the mixer. Be looking for the posting under KitchenAid Recipes titles. there will also be a section on the side bar Labeled KitchenAid recipes. This is hold all the recipes for the mixer.

Oh yes there is a Kitchen Aid Going to My Niece As a Wedding Gift. She want all the help she can get. Therefore this was an idea to help her with her new Cooking Journeys.

Almond Orange Chicken

This dish is one I designed from a Chinese restaurant we eat at recently. I really loved the flavors together. Trying to make it a healthier version, I created this one. Hope you enjoy.

Almond Orange Chicken

4 large boneless chicken breast. cut into 1/2 pieces.
2 Tablespoon Olive oil
1/8 teaspoon Cinnamon

4 teaspoon Cornstarch
1 Tablespoon Dark Brown sugar
1/8 teaspoon ground Ginger
1/8 Teaspoon Ground Korintje Cinnamon
1 cup Blood Orange Juice- without pulp.
1 Tablespoon Lemon juice
1(110z) can Mandarin oranges, drained.
1/8 cup unsalted and skinless Peanuts
1/8 cup slivered Almonds

Step 1. Place cut up chicken breast in a large ziplock bag. Mix the oil and 1/8 teaspoon of cinnamon together. Pour into chicken bag and mix well. Set aside in refrigerator to marinate. (This step can be done in the morning before your day begins.)

Step 2. When ready to cook;
in a Large skillet, over medium heat, add chicken and cook, do not brown so adjust the heat as needed. Cook until no longer pink . turning the chicken over once. This well take about 10 minutes on Medium heat (5 minutes on each side). Remove chicken from pan and set aside in warm place( cover with Foil to keep warm.)

Step 3. This is the sauce.
Mix the cornstarch with the Blood Orange juice, stir well.
In that same skillet on medium high heat, combine Brown sugar, Cinnamon, Ginger, Lemon juice and Prepared Orange juice. Bring to a boil, stirring constantly. Boil for 1 minute.

Add the Prepared cooked chicken, drained mandarin oranges, and nuts, mix lightly and turn heat down to low continue to warm until heated through.

We serve this with converted rice. Try using Chopsticks, it makes it a family fun time. The best thing about using chopsticks is you eat less and feel fuller by eating slower.
Now join in this Thursday's the PotLuck Club. Just link up your favorite dish below.

Nutritional Info for "Almond Orange Chicken"

* Servings Per Recipe: 8
* Amount Per Serving (1/2)cup
* Calories: 197.0

* Total Fat: 8.5 g
* Cholesterol: 44.9 mg
* Sodium: 33.7 mg
* Total Carbs: 12.9 g
* Dietary Fiber: 0.9 g
* Protein: 18.1 g
Copyright 2010,"Auntie E CookBook/M Dubros"

Thursday's the Potluck Club.-Ritzzy Chicken

Here we are again it's Thursday. My daughter has been making a dish that we really love. I think it would be a great Nugget choice for the kids at a Potluck. So I will modify the recipe for a potluck dish.

Ritzzy Chicken Nuggets

We will need:

Skinless Boneless chicken Breast (about 6 pounds).
Ritz Crackers
garlic salt
Olive oil butter

• Cut the chicken Breast them into 2"x 2" pieces or the nugget size of your choosing.
• finely Crush up ,in processor, two cellophane packages of Ritz crackers.
• Add about 1 teaspoon of garlic salt to Crushed crackers.
• Now rinse chicken in cold water, roll in to cracker mixture, place on Parchment paper lined cooking sheet. Dab a little olive oil butter on top of each nugget( about 1/4 teaspoon per nugget).
• Bake in a 350 degree Fahrenheit oven for about 20-25 minutes.

a serving is 4 pieces.

Nutritional Info

* Servings Per Recipe: 12
* Amount Per Serving
* Calories: 251.5

* Total Fat: 9.1 g
* Cholesterol: 71.0 mg
* Sodium: 271.8 mg
* Total Carbs: 13.3 g
* Dietary Fiber: 0.0 g
* Protein: 28.6 g


If you wish to join in with this Potluck meme, Here are the rules. Post a potluck recipe on your site on Thursday. Come here and link it to my Link list. You can grab my potluck club icon-below.

<br/><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://auntieecookbook.blogspot.com/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 82px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir8cxpWmu13lkst8gdogIRr1MNB9AyaPJfkcC5ZSQzREnnbUptldNnjULh00hd3c3M6scdN9t1oPqEOZuABkqTvDbkR62uBfPvBTtwiO_mhIiWQ-LWPa4utfjhFTbJ-pOAx0bns4sxmihi/s200/Thursday+Potluck+Icon.jpg" alt="" id="BLOGGER_PHOTO_ID_5512303487039143938" border="0" /></a><br/><br /><br /><br />
For Thursday's PotLuck Club Links:

Thursday's the Potluck Club.-My Lemon Chicken

While in Niagara Falls, Canada we ate at a Chinese restaurant. My daughter had Lemon Chicken, it was really good. So for dinner Tuesday evening I made my version. It was really good. This should serve 8 people.


Auntie E's Easy Lemon Chicken

4 large Boneless chicken breast
2 tablespoon olive oil
1/4 teaspoon Pepper
1/4 teaspoon Chinese 5 spice powder
1 medium lemon-thinly sliced
1 (10 oz) jar of Lemon Curd.

Cut chicken into strips diagonally, dust with pepper and Chinese 5 spice
Put oil in a large pan heat on medium heat heat. heat until oil is hot.
Add chicken strips, cook for 3 to 4 minutes on one side then turn over.
Thinly slice lemon and place on top of chicken. continue to cook 3 minutes more.
Add Jar of Lemon curd and stir into chicken. Cook for about 5 minutes. Until chicken is tender.

We serve with steamed Jasmine rice. and broccoli and cauliflower.

Copyright2010"Auntie E's CookBook/M Dubros"

Nutritional Info

* Servings Per Recipe: 8
* Amount Per Serving
* Calories: 275.0

* Total Fat: 6.8 g
* Cholesterol: 96.6 mg
* Sodium: 95.9 mg
* Total Carbs: 22.1 g
* Dietary Fiber: 0.7 g
* Protein: 27.4 g

Mediterranean Chicken

I love using my cast iron skillets. The heat is well distributed and you can serve right from them. For this dish I used my Red 12 inch cast iron Skillet

Mediterranean chicken

3 to 4 lbs cutup chicken pieces
2 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, sliced
1 can chopped tomatoes with celery, peppers and onion.(I used Hunts)
1/4 cups olive Bruschetta(I used Delallo brand)

In a large skillet or iron skillet heat oil on medium high heat slightly and add onion and garlic cook til Onion are translucent.
Add olive bruschetta and continue to cook one minute. Push aside and add chicken pieces, skin down.
Reduce heat to medium, cover and cook for 15 minutes.
Turn chicken pieces, add can tomatoes continue cooking for 15 minutes, covered.
Remove chicken and set aside.....
Turn heat to medium high to reduce sauce, this will take about 3 to 5 minutes....stir occasionally. The liquid should comes to a full boil, stir occasionally to prevent bits from burning on the bottom. In about 3 to 5 minutes the sause should be a good consistency
Return chicken to skillet. heat for about 5 minutes on medium low.
Serve with Balsamic rice