Cut up the Wings

• Separate the "drumette," "wingette," and "wingtip" sections. Dispose of the wingtips or use them in a different recipe.
  

Season the Pieces

• Spread out the chicken pieces on a paper plate
• Lightly spray the top of the pieces with grapeseed oil
• Sprinkle salt and pepper on the pieces, use as much or as little as you like
• Flip the pieces and repeat the oil, salt, and pepper step

Preheat the Ninja Foodi Grill

• Turn the grill on and press the Air Crisp button
• Increase the temperature to 400°
• Set the timer for 7 minutes and press Start

Cook one side of the chicken

• When the display shows "ADD FOOD" open the lid
• Arrange the chicken in the Air Crisp pan (the one with vent slots in the bottom)
• Close the lid. Cooking will start.

Cook the other side

• When the display indicate the food is cooked, open the lid
• Flip the wings
• Press the Air Crisp button
• Set the temperature to 400°
• Set the timer to 6 minutes for well-crisped chicken, 5 minutes for nicely-done.
• Close the lid and press start
• The grill will go through another pre-heat cycle. When the display shows "ADD FOOD" just open and re-close the lid.

Finishing

• With clean tongs, remove the wings and place in a shallow bowl or platter
• Let the grilled wings rest for two minutes
• Toss in your favorite sauce or leave them "naked."
• Enjoy!

Prepare Marinade

• In a small sauce pan, combine soy sauce, brown sugar, ginger root, garlic, and (optional) worchestershire sauce. Using medium heat, stir the mixture until the brown sugar is dissolved.

Marinate the Chicken Thighs

• Place the chicken in a gallon-size "ziploc" bag. Slowly pour the marinade over the chicken, using the chicken to absorb some of the heat from the hot marinade so that there's no chance of melting the bag.
• Seal the bag, allowing some air to remain in the bag. Slosh the chicken around so the marinade coats the meat completely. Unseal the bag and squish out as much air as possible, then reseal it.
• Place the bag in a bowl and place the bowl in the refrigerator for at least 8 hours, preferably 24 hours.

Grill the Chicken

• Set your outdoor grill on high and close the lid. Wait 5 minutes, or until the grill thermometer registers 350 degrees.
• Pace the chicken on the grill grates, "smooth" side up. Let it cook 3 minutes, then flip it. Let it cook 3 more minutes. This sears the outside of the chicken, sealing in some of the juiciness.
• Flip the chicken so that the smooth side is back up and let it cook for 3 more minutes, then flip it for another 3 minutes. Repeat until the chicken reaches 165 degrees internal temperature. Remove from the grill and serve!

Clean your Grill

• I'm sorry … I should have warned you that there will be a horrible sticky mess left on your grill grates. Turn all of your burners on HIGH, close the lid, and let it incinerate the mess for 15 minutes. Use a wire grill brush to scrub off the charred bits and ash.

Prepare the Meat

• Cover each chicken breast with plastic wrap and pound with a meat hammer until each piece is about 1/4-inch thick. 
• If desired, cover each piece of chicken with one layer of baby spinach leaves (stems removed.)
• Add one slice of ham and Swiss cheese to each piece of chicken.
• Roll up each piece of chicken and secure with two toothpicks.
• Coat each piece of chicken with milk, then roll in flour to coat all sides lightly.
• Roll each piece of chicken in beaten egg and then in a mixture of Panko breadcrumbs, Parmesan cheese and melted butter.

Cook in the Ninja Foodi

• Preheat the Foodi with only the ceramic pot inside, setting the front panel to Bake/Roast, Time to 5 minutes, and Temperature to 375. Close the Aircrisp lid and press Start.
• After the timer expires, open the lid, insert the crisper basket (with the plastic diffuser attached to the bottom.)
• Remove the toothpicks from each roll and carefully place the chicken in the crisper basket with the “seam” side of each piece down.
• Set the front panel controls to Aircrisp, 400 degrees, and 12 minutes.  Close the Aircrisp lid and press Start.
• After 7 minutes, open the lid and flip the chicken over.  Close the lid (cooking restarts automatically.)
• When the timer expires, check the internal temperature of each piece of chicken.  Add more time if the temperature is below 165.

Prepare Sauce

• In a sauce pan, melt the butter using medium heat. Slowly add flour, stirring to break up any clumps.
• Continuing to use medium heat, add the milk and dijon mustard, stirring quickly as the mixture will thicken quickly.  Add water slowly while stirring if needed to create a creamy texture. Add salt and pepper to taste.

Serve

• Serve each piece of chicken with a generous covering of sauce.

Prep

• Dice the onion, carrots, and celery. Mince the garlic.  Remove seeds and ribs from the jalapeno peppers, then dice.  Cut the tortillas into short strips, about 1″ x 1/4″.

Sauté

• Plug in your 6.5 quart or larger Ninja Foodi. Set it to sauté and add the oil to the ceramic bowl. After 3 minutes, add the onion, celery, carrots, garlic, and jalapeno. Continue to sauté and stir until the mixture starts to soften.
• Stir in the cumin, corriander, chili powder, salt, and pepper. Let it continue to sauté for 1 minute.

Pressure Cook

• Add the chicken stock, crushed tomatoes, corn, tortilla strips, and chicken breasts. Stir a couple of times to mix the ingredients together.
• Making sure the Ninja Foodi pressure cooking lid has the silicone seal properly in place and the VENT/SEAL knob is set to SEAL.  Turn the power on, set the front panel to pressure cook on high for 7 minutes, and press START.
• After the timer has expired, allow the Foodi to vent naturally (i.e. don’t touch anything) for 10 minutes. Then carefully turn the VENT/SEAL knob to VENT. (Watch out for overhead cabinets.)
• When the venting is complete, open the lid and remove the chicken breasts. Using two forks, shred the chicken, then return the chicken to the Foodi, stirring to distribute the shredded chicken throughout the soup.
• Serve while hot. Garnish with sliced avocado, sour cream, cilantro, and/or crunchy tortilla strips as desired. Pour yourself a glass of white wine and enjoy!

Chicken

• Set up your Ninja Foodi to pressure cook. In the ceramic pot add 2 cups of chicken broth, place a low wire rack in the pot, and place the chicken breasts on the rack.
• Attach and latch the pressure cooking lid. Set the VENT/SEAL knob to the SEAL position. On the front panel set the unit for PRESSURE COOK, 10 minutes, and HI. Then press START.
• When the timer expires, allow the KEEP WARM cycle to continue for 10 minutes. Then carefully turn the VENT/SEAL knob to VENT and wait until the pressure is completely released.
• Remove the chicken from the Foodi.  Check the internal temperature of the chicken.  If less than 165, cover the breasts with wax paper and heat in the microwave in 90 second intervals until the desired temperature is reached.
• Allow the chicken to rest for 3 minutes, then using two forks, shred the chicken.

Prepare the Sauce

• Add the canola oil, flour, and chili powder to a sauce pan on medium heat. Stir until the mixture starts to boil.
• Add the other Sauce ingredients to the sauce pan until fully mixed.  Cook the mixture for 8 – 10 minutes.

Assemble the Enchiladas

• Thinly coat the bottom of the baking pan with sauce. The rest of the sauce will be used later in and on the enchiladas.
• Lightly coat each flour tortilla with sauce. Fill each tortilla with shredded chicken, green chiles, corn, a tablespoon of sauce, and a sprinkling of cheese, saving some cheese later for the topping. Roll each tortilla and place in the baking pan, seam down. 
• Spread the remaining sauce on the tortillas in the baking pan, then top with the remaining cheese.

Baking

• Pre-heat oven to 350 degrees. 
• Bake the enchiladas for 15 minutes.
• Allow the enchiladas to cool for 5 minutes, then serve.

• Cut rib rack into 3-4 rib sections. Suggested: the center ribs in 3 rib sections, ends in 3-4 rib sections because they’re smaller.
• Rub the rib sections with the dry rub powder.
• Combine water, Worcestershire sauce, and soy sauce in a cup, then pour into the Ninja Foodi ceramic pot.
• Place the rib sections in the Foodi air crisping basket. Make sure the plastic diffuser is attached to the air crisping basket. Arrange the rib sections to stand vertically in the basket, around the perimeter, with the meat facing the center of the pot.
• Make sure the silicone seal is properly seated in the rim of the pressure cooking lid, then attach the lid to the main Foodi body. Set the SEAL/VENT knob to SEAL.
• On the front panel, turn on the power, select PRESSURE and set the time to 20 minutes. Press START.
• When the pressure cooking phase is complete, leave the unit alone until the timer counts up to 10:00 minutes.  Then carefully turn the SEAL/VENT knob to VENT.
• When the pressure is completely released, open the Foodi. Remove the ribs from the air crisper basket, then carefully remove the basket and the ceramic pot.  Carefully empty the liquid from the ceramic pot and return the pot and the crisper basket to the Foodi body.
• Baste the ribs with the BBQ sauce and return the ribs to the crisper basket, again arranging as previously done.
• Close the Crisper lid.  Set the front panel to BAKE/ROAST, 375 degrees, and 12 minutes.  Press START.
• When the timer expires, serve the ribs!

Prepare the Chicken

• Slice the chicken into 3 long strips per breast
• Place the chicken strips into a gallon freezer bag. Don't seal it yet.

Prepare the marinade

• Combine the garlic, Italian herbs, oregano, lemon juice, and olive oil into a mixing bowl
• Stir the mixture until well-blended

Marinate the chicken

• Pour the marinade into the bag containing the chicken.
• Seal the bag, trapping a lot of air in it.
• Turn the bag in your hands several times to coat the chicken with the marinade
• Open the bag, then reseal it while squeezing out all of the air.
• Place the bag in the refrigerator and let it chill for 8 to 24 hours

Finish preparing the chicken

• Remove the chicken from the bag and dispose of the leftover marinade
• Insert wood or metal skewers lengthwise into chicken strips

Grill

• Cook on the grill until the chicken internal temperature reaches 165°F
• Remove the chicken from the grill and let it rest for 5 minutes before serving

Pre-heat Oven

• Pre-heat your oven to 400°F

Cut Potatoes

• Cut potatoes into chunks and place in a single layer in a 9×13 baking dish

Combine Ingredients

• In a bowl, combine lemon juice, olive oil, oregano, water, minced garlic, salt, and pepper
• Pour the mixture over the potatoes and stir to coat

Baking Part 1

• Cover the baking dish with foil
• Bake 25 minutes at 400°F

Baking Part 2

• Remove the dish from the oven and discard the foil
• Using a spatula, carefully flip the potatoes
• Bake at 425°F for 20-25 minutes, stirring occasionally until potatoes are browned on the outside, tender on the inside

Remove and Serve

• Remove from the oven and let the potatoes rest for 5 minutes, then serve.

Prepare the bacon

• Fry the bacon until crispy
• Place a paper towel on a paper plate
• Place the strips of cooked bacon on the paper towel
• Place the paper plate in your freezer

Prepare the ground beef

• Brown the ground beef
• Discard the grease
• Place the browned beef in a 2 1/2 or 3 qt pan

Prepare the sauce

• In a 1 quart or larger bowl combine the ketchup, BBQ sauce, mustard, Worcestershire sauce, and molasses. Stir until it is one consistent color

Make the bacon into pieces

• Remove the bacon from the freezer and break it (or chop it) into postage size pieces

Combine the ingredients

• Add the bacon pieces and the sauce mixture to the pan containing the ground beef

In the Oven

• Cover the pan containing the beans, meats, and sauce and heat in the oven at 350° for 30 minutes

Finish and Serve

• Remove the beans from oven, stir in the liquid smoke
• Let the beans rest for 5 minutes then serve.