Ninja Foodi: Beef-a-Roni

Remember the canned Chef Boyardee. It came in lots of Italian dishes. In the 60's it was the fast...open the can and eat era. The Women started to work outside the home and making a delish dinner was harder to do with the limited time they had. Can goods took off and got really big.
today we have all sorts of gadget to speed things along. Allowing us to make wholesome meals with out all those Preservatives.

The Ninja Foodi Pot is the newer magic pot. It will do almost everything for need to do in a short period of time.

I recently saw a post for a Beef-a-Roni dish. That got me thinking... Whats for dinner? Yes I will make  a Beef-a Roni dish


You will Need:

1.5 lbs of Ground beef
1 Onion  minced
1 Clove Garlic- pressed
2 teaspoons Italian seasoning mixture
2 cups Elbow macaroni
1 (28oz) can of San Marzano Peeled tomatoes.
1 (6oz) can tomato Paste
2 cups Beef Stock
salt and pepper to taste.

Brown Ground beef and onion on Hi Saute, til browned
turn off Saute. add the spices and some salt and pepper. stir
Add tomatoes, beef Stock,  garlic, tomato paste, stir well, breaking up tomatoes and stirring in paste.
 Add 2 cups elbow Macaroni stir.

 Place the Pressure cooker lid on, make sure the  knob is on Seal. Set pressure on High for 8 minutes.
than Natural Release ( let the pressure go down by itself) it will take about 11 minutes.
once pressure valve in down open lid and stir. Serve,
Make 8 healthy servings.


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"

Ninja Foodi Pot : Casarecce Italian Bake

I received a Ninja Foodi for the holiday this year. I have been testing recipes in it. Love using the Air Crisper,Bake/ Roast, Broil, Steamer and Pressure. Today I used the Sear/Saute in combination with the Pressure function. I love it, so much better than my InstaPot. I felt that the saute heat was more controllable. It didn't burn on the button. this recipe came out better in the Ninja Foodi. So I decided to post it. I use Casarecce Noodles*. They are very good for this type of recipe cause the sauce get into them. This recipe takes about 30 minutes from  Start to Table.

Casarecce Noodles

This is the recipe for the Italian bake, cooked in the Ninja Foodi. 
 1/2 lb ground Italian sausage 
2 Tablespoons Minced Onion 
2 cloves garlic minced. 
1 can 14oz Diced tomatoes(undrained)
 2 teaspoons of Italian seasoning
 8oz ( 2 cups) of Casarecce pasta
 2 cups Low sodium Chicken Stock
Salt and Black Pepper

Turn Ninja Foodi on and press the Saute button and start. Preheat for about 2 minutes, Add sausage and cook breaking up into small pieces for about 3 minutes, stirring during that time off and on. 
Add onion, 1 teaspoon of the Italian seasoning and garlic continue to cook for 3 minutes, 
Add can of diced tomatoes, 1 teaspoon of the Italian seasoning( the rest of it) and pasta, stir well cook for 1 minute. 
Add Chicken Stock and stir. Place Pressure Cooker Top on and make sure the Pressure Release Valve is set to Seal. Press the Pressure cook button and set on HI for 6 minutes.  
Natural release for 4 minutes. 
Then Quick release by setting the pressure release Valve to the Vent Setting. Once the Red Float Valve ( the pressure is released completely) is down remove lid.  salt and pepper to taste, Stir and serve. 


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

* I used Garofalo Pastas

Fast Meals: Maple Glazed Salmon

This is a family favorite. Easy to make and a great healthy dish. about 340 calories per serving and 12grams carbs. cooking time is 15 minutes, prep time is about 10 minutes.


Maple Glazed Salmon:

3 Tablespoons Pure maple syrup.
2 Tablespoons Soy sauce ( can use low sodium one)
1 Tablespoon fresh grated ginger ( I use the jar one,Gilroy Farms, that is already grated)
1/2 teaspoon cornstarch
1 Tablespoon water
 4 salmon fillets (6oz size)
1 green onion thinly slice.

1. Preheat oven to 475 Fahrenheit
2. to make glaze:  in a small bowl mix together first five ingredients  til blended smoothly, set aside.
3. arrange salmon in a  foiled lined shallow baking dish. skin side down.
4. spoon glaze over fish, roast in oven for 15 minutes. basting  once halfway through the cooking time. Fish is done when it  is opaque throughout.
 5. Transfer salmon to dish and sprinkle with green onions.

 enjoy. Makes 4 servings

What's For Dinner?--- Easy Tuna Casserole

What's for Dinner is a new category for this Cook Book Site.  These recipes will be old time favorites with fewer calories and a little twist on taste.
This one is a Tuna Casserole, takes about 45 minutes to make and some of can be made ahead. Making it an easy dinner for the busy person. The cook time is only 25 minutes.  So, you can come home, turn the oven on preheat to 375 Fahrenheit and pop in the oven. Each serving is about 200 calories, you can eat more and still be under the 500  calorie per meal.

I made it very easy so and prep area is almost no clean up. All the ingredients can be purchased at the supermarket easily. The Brands I use are in parenthesis.

Auntie E's Easy Tuna Bake.

2 Cups Mini Penne uncooked pasta ( Berilla brand)
A 15oz jar of  Light Alfredo Sauce (Bertolli)
Creole seasoning ( Zatarains)
An 11 oz Chunk Light Tuna  packed in water ( Starkist)
Salt and pepper
Panko Bread Crumbs ( Progresso)
1 Tablespoon cold Goat Butter, you can use unsalted regular cold butter.

A lightly buttered  8 x 11 x 2 baking pan ( about a 2.5 quart casserole dish)

1. Cook noodles in Salted boiling water for 5 minutes { i use about 1 Tablespoon salt per 8 cups water)
2. Pour  the jar of Alfredo sauce in a  small sauce pan, add 3/4 teaspoon of the Creole Seasoning. Stir well, heat over medium low heat. heat for about 3 minutes until just warm. Add the tuna and stir well, remove for heat.
3. drain noodles and add the sauce to the noddles. add 1/2 teaspoon Creole seasoning and some cracked pepper to taste.   should not need salt, but you can add a little at this point if your taste buds need more. the salt in the pasta and the Creole seasoning is really enough.
Place mixture into baking dish.

**If you want to make this ahead then; put the pasta mixture in the butter dish cover with plastic wrap, make sure the plastic wrap is on top of the noddles. This keeps the pasta from drying out on top. Put in the Refrigerator.


4. Put 1/2 cup of Panko crumbs in a large bowl, with a pastry cutter, cut in 1 tablespoon of Goat butter. Sprinkle  evenly on top of the noddles

Bake in preheated oven (375 F) for 25 minutes

**if you are taking it from the refrigerator; take out and leave on counter while oven is preheating,  remove plastic wrap and discard.  Sprinkle the Panko mixture on top and cook for 25 minutes.

serves 6 people a generous serving ( see photo )

copyright 2014 by "Auntie E Cookbook/M Dubros"  

Kitchen Aid Recipes. Lamb Patties

This recipes is a version of a Mediterranean style Ground Lamb Patties. These can be made in Meatballs, small sliders, or burgers. They are spicy, so if you wish to turn down the heat, add less seasonings. In other words reduce the amounts of seasoning to 1/2 of the recipes measurements. I like it spicy therefore , they are just right for me.

Mediterranean Lamb Patties.

1/4 cup Panko Bread Crumbs
1/2 tsp ground Tumeric
1/2 tsp Roasted Ground Coriander
1/2 Mediterranean Herb ("Perfect Pinch" brand)
1/4 cup Dried tomatoes
1/4 tsp salt
2 oz  crumble goat cheese.
2 Tablespoons Tomato paste
2 Tablespoons finely chopped Greek Olives.
1 Large Egg
1  pound Ground Lamb.

Place all the ingredients in the Kitchen aid Mixer with the Paddle. Turn on  level 2 and mix until blended. About 1 minute. Not to long or the meat will break down and become  tough. I usually watch it and stop when the ingredients are incorporated  well.

 Shape into patties or balls. Grill on Medium fire.

For sliders, 4 minutes on each side.
For patties, 6 to 8 minutes on each side.

For meatballs. if grilling use a grill pan and cook on medium high with cover down for 10 to 15 minutes.
In the Oven: preheat to 400. put  balls in  a lightly oiled ( I would use olive oil, About 1 Tablespoon)  baking pan, single layer. Bake for 20 to 25 minutes.

No matter what heat source you use, always cover the meat and let it rest for a few minutes ( about 5)  in order for the moisture to redistribute in the meat. 

You can serve the meat with pitas and tahini sauce, cucumbers and tomatoes.
or on a slide bun with lettuce and tomato and cucumber relish

Enjoy, will serve 8 to 10.

copyright 2014 by "Auntie E Cookbook/M 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.

Fast Meals- Mac & Goat Cheese

Always searching for something the family will love. I finally made a homemade Mac and cheese that everyone loved. The only thing is I had to use whatever my refrigerator had in it. Pasta is always in my pantry and cheese and milk is always in the frig. The only thing is a tend to get a different cheeses each time I go to the grocery store.

MAC & GOAT CHEESE CASSEROLE

8 oz penne pasta
2 Tablespoon Butter
2 Tablespoon Flour
8oz 1% milk
4oz Half & Half
Salt, pepper and a pinch of Nutmeg
8 oz shredded Cheddar cheese
2 oz Shredded fresh Parmesan cheese
4 oz plain Goat Cheese
2 oz shredded Mozzarella cheese
2 oz Cut up American cheese( I dust it with flour to prevent sticking)


Cook pasta for 8 minutes.

In a medium sauce pan melt butter and add flour. Stir and cook for about 3 minutes, until light brown.
Add Cream and milk, stirring well and cook for 5minutes or until thick. remove from heat

Add Cheddar.Parmesan and Goat cheeses, Stir until melted.
In a casserole dish put in the drained pasta. Pour cheese Sauce over it. Mix well. Top with Mozzarella and American Cheese.

Bake at 350 for 15 minutes. Serve 6 to 8 people

Copyright 2012 by "Auntie E's cookbook/M Dubros"