I really appreciate the time Louse puts into these recipes. I have been doing the majority of the cooking in our home (as my wife's health has been worsening), and these recipes have truly helped. Thank you!
You are too too clever!!! Ninja needs you on their staff!!! I really look forward to seeing your weekly recipe premieres. I don't know how you keep coming up with so many new ideas!!! Love, love, love!!!!
Fabulous video! Thanks so much for doing a pot-in-pot meal. All your tips and suggestions are so helpful in preparing meals and learning more about the Foodi. Thanks again.
Another great idea Louise. It just proves as I always say and firmly believe you are the BEST of the BEST. Looking forward to more of your 360 meals. Keep up the good work.
Great recipe! Just wanted to thank you for all your great inspirational recipes. You’ve inspired me to experiment with cooking. Keep up the great work!! Thank you!
just made the bbq chicken dinner - I used boneless drumsticks - all I had in the freezer. Only had a bit of red cabbage so added yellow squash slices.....chicken broth for the liquid with a little apple cider vinegar. Cooked the chicken the 10 minutes (PC) and then broiled another 5 - didn't think it looked done enough so added another 5 minutes of broiling for the chicken. It really turned out well, a delicious meal thanks to you.
I love your show so much. And everything I’ve ever made came out absolutely exquisite. I haven’t had any trouble with the 360 meals marsala chicken being my favorite however, I do not know what I did wrong but I messed up those scallop potatoes something fierce. They never did thicken up …so they were just a soupy mess. I’m going to drain off the excess liquid, add some flour and cheese and try to salvage it LOL you said you salted it too much and I didn’t salt it enough! Lol
Hmmm, I'm not sure why the sauce didn't thicken, perhaps it wasn't cooked enough or you had too much water in with the potatoes? I'm glad you are enjoying most of the recipes though! You can always send me an email if you want to troubleshoot those scalloped potatoes.
@@TheSaltedPepper Louise it was probably all of the above. Lol I probably didn’t cook long enough, they probably had too much water in my potatoes, I know I did something lol. I’ll try again and I’ll try to do better. I love your recipes. I love them.
Hello, I’m new ninja foodi owner and I love your videos as they help me a lot! I suggest not to use your sling at at all. It is quite dangerous to get burned as you said. I suggest to flip the rack upside down put a pan with chicken then put silicone cover as a divider. I have that cover, it is pretty sturdy and will hold potatoes in pan pretty good. I have that cover in 3 sizes.May be I will have to cut it a little bit. I may cut it so it is over the pan. I do not know yet. Even if that cover touches the barbecue sauce, it doesn’t matter, because sauce is desolved with chicken juice anyway .And you brush it again at crisping . That is how I plan to make your recipe next. Easy to handle and save. Thank you for all you do. Elena Today I roasted chicken and also made venison roast Amazing kitchen appliance. I wonder what do you think about those 2 or 3 tire inserts for cooking sold at Amazon. Do they work?
@@TheSaltedPepper Hello. Thank you for reading my suggestion. 2 or 3 layer cooking inserts. They are made of stainless steel. They are round pans. 8 inches . 2 Or 3 inches high. You can stack them on each other Plus they come with rack. They are recommended there for cooking multiple dishes in different pressure cookers. Elena
No, I don't. The reason is they are already processed and "cooked" and would become mush in the PC time in this recipe. Fresh string beans would become mush in this recipe, too. The only way to add in your canned green beans would be at the end and I would broil them them with the chicken.
Very interesting about the frozen versus thawed chicken thigh. Better flavor at the end. Apparently the Foodie works in "mysterious" ways with different "textures" of the meats.
I don't know if I like the idea of cooked cabbage, but I might try chicken and potatoes. Do I understand it correctly that potatoes are not seasoned at all? Aren't they bland this way?
I seasoned them with salt and pepper, but you can put anything on them you like. Here is the written recipe for reference: thesaltedpepper.com/bbq-chicken-dinner-360-ninja-foodi-meal
Are the little pans you use a specific kind? Or can I use the small cake pans already have? Thanks! (Btw, I made your pot roast recipe last night, first meal in my foodi, and it was fabulous!)
What if I don’t have a cake pan like that? I have a cake pan that comes apart :( is there any way I can just make the BBQ chicken with potatoes? It’s all I have right now
8x3 pans will fit in both the 6.5qt and 8 qt based on circumference and I'm pretty sure 2 will fit height wise, but I have tried it. With frozen bone-in, skin-on chicken thighs, your time to pressure will probably increase and that might be enough to cook them. I don't think adding 2 minutes to the pressure cook time will hurt anything though except your cabbage will be cooked a little more than mine was.
Menise Smith they secure the pan to the underside of the rack. You only need them if you want to do this sort of layered cooking. Or, you can try to secure the pan another way, just make sure whatever you use can be used with pressure and is heat resistant up to 450 degrees F
One question about cooking different foods at same time. I know in ovens and pots and such the flavors will mix (which is what u want usually) but does the same thing happen when using a pressure steamer? I am not 100% sure if steam can carry smells and tastes.
There wasn't any carry over from one food to the other. The cabbage with vinegar was strong, but the potatoes didn't have any vinegar flavor and the chicken only tasted like bbq chicken.
@@TheSaltedPepper Thanks for the quick reply.. I was hoping that was the case. I see my mad scientist side coming out as soon as I get an instant pot for myself, muawhaaaaa
Thanks for giving us so many fabulous how to videos💕 Out of curiosity what do think of the new ninja grill? One last question if you could only have one ninja foodie would yo go the 6 or 8qt? Appreciate ur thoughts🤗 Take Care
The BBQ recipe is separate recipe. I made in in the blender, but it can be made in the Foodi or stove top. Here is the link: thesaltedpepper.com/homemade-bbq-sauce/
I said that today in the live premiere! LOL I did think of that after the fact. The paper towels get very hot with water, too... but, better than dripping on someone!
I was just think dap the top of the covering so it doesn't go every where while unwrapping the foil or removing the silicone. I tend to keep a trash bowl close by when I cook so I don't have to keep going to throw things in. Just empty the bowl as I needed. I find it helps even with my foodie and my instant pot.
Your husbands going to hate me ?! But can i marry you as i adore your videos and receipes ?! Hey im trying to gain weight and i do that by smelling your food through the screen !!! Sorry hubby you found a keeper ! 👍 👍 👍 Keep up the Beautiful works !!!
You can, but what I have found is chicken (more breast than thigh) can get a rubbery outside when PC. I think the thighs would be fine that way though. You will probably want to decrease the time to somewhere between 7-8 minutes since the chicken will not be in a container. They will take on the vinegar flavor if you add that. I did it this way because a lot of people don't want to cook their chicken on top of other food. Since the temps in the pot get hot enough, it is perfectly safe though.
Hi Louise! Thank you for all the work you do to educate and entertain us. I have a question. Re Alyn Doyle: "Could you just lay the chicken breast pan on top of the cabbage without the bands?" In other words, the vegetable (here cabbage) would be supporting the pan without help from those pesky bands, and folding the rack legs firmly against the pan will let you lower the pan into to Foodi. If this would work ok, can you think of any other vegetable in thin liquid, for example rice, that might resent being sat on?
I'm afraid it would roll off on someone's hands and burn them. It is really hot when it first comes out. Paper towels or a rag are probably the best bet.
BRIAN MARCUS none of the water got into the pan with the chicken, but foil is another option for sure. A lot of people don’t like to use foil though, so it’s good to have different options. I do appreciate your feedback though.
Going to try this tonight - question though...is this breasts or thighs? I think you say both words and when you cut into them at the end, they look more white like breasts (or maybe my laptop is distorting the color).
I know the whole concept of the Foodi is to pressure cook things and immediately flip the lid down to brown them. I love the results for beans, potatoes, rice and vegetables. But I have had to learn by experience that I just don’t like meat that’s pressure cooked, even browned after. Am I doing something wrong, or is this just end of story? If I prefer meat in the air fryer, does anyone else feel the same way? Or am I just waiting for the FBI to come pick me up? I wouldn’t even begin to understand how to make meat, vegetables and rice all come out in one stroke.
You aren't alone in that one! First of all, not all meat does well in a pressure cooker. Chicken breasts, for example, have to be uniform in size and not too thick or the outside will become rubbery before the inside is cooked. I'm going to get into that one in an upcoming video. I would bet one of the main reasons you aren't a fan is because almost every recipe out there calls for way too long of pressure cooking times on meat. Or, if you aren't following a recipe, you are probably overcooking it or choosing the wrong cut or the wrong size. This chicken, for example, was perfect... but, thighs are forgiving little gems. The way I think about it is like this: If I want to cook, rice, veggies, and chicken for example, I know white rice takes about 2 minutes. Certain Vegetables do fine with a 2 minute PC time. So, I need to get my chicken to cook in 2 minutes. A 6 ounce thin chicken breast that is thawed will cook in 1-2 minutes (with a little NR at the end) but when it is exposed to the harsh heat/steam the outside gets weird. In order to fix that and season it up well, I'll put it in a covered pan with olive oil and spices and secure under the rack, I'll put the thin liquid with the rice in the bottom, and some frozen veggies that I like on top in a pan uncovered. PC for 2 minutes on high and do a 5 minute NPR. Done, dinner is served. LOL
Thank you for the very detailed response. If I didn’t ask you, I wouldn’t know who to ask. Even Ninja’s cookbook says to pressure a frozen chicken breast and air fry in a second step. But I am perfectly pleased to just air fry it 15-18 minutes in one step. By the time I pressure up and back down and come back to start step two, we are at 25 minutes minimum. Thank you again!
Re 7heRedBaron "Or am I just waiting for the FBI to come pick me up? I wouldn't even begin to understand how to make meat, vegetables and rice all come out in one stroke". Hopefully the FBI is otherwise occupied; but the problem with pressure cooking times for different foods is pretty common, I would think. My darlin' mother-in-law once gave me a veggie steamer, along with a booklet that provided this information for steaming times. Do you know of any similar source (chart etc) for pressure cooking times? It would get me, and I'm sure some others, out of this Twilight Zone of non-information, and help us charge in like we knew what we are doing! Thanks again, Louise, you and the Salted Pepper ARE Ninja Foodi :)
I really appreciate the time Louse puts into these recipes. I have been doing the majority of the cooking in our home (as my wife's health has been worsening), and these recipes have truly helped. Thank you!
I'm so glad the recipes are helping and I'm very sorry about your wife's health.
You are too too clever!!! Ninja needs you on their staff!!! I really look forward to seeing your weekly recipe premieres. I don't know how you keep coming up with so many new ideas!!! Love, love, love!!!!
Thanks so much, Wendy!
I love the idea of everything done at one time in the same pot.
Super easy!
Fabulous video! Thanks so much for doing a pot-in-pot meal. All your tips and suggestions are so helpful in preparing meals and learning more about the Foodi. Thanks again.
I'm so glad you enjoyed it!
Another great idea Louise. It just proves as I always say and firmly believe you are the BEST of the BEST. Looking forward to more of your 360 meals. Keep up the good work.
Thanks so much!
Thank you for putting these 360 meals together. I’m hoping to learn and minimize time in the kitchen, while still serving a healthy meal.
You are most welcome!
OMG...looks wonderful...can't wait to try this, thanks for another great informative video Louise.
I'm glad you enjoyed it!
Great recipe! Just wanted to thank you for all your great inspirational recipes. You’ve inspired me to experiment with cooking. Keep up the great work!! Thank you!
That makes me so happy!
I'm gonna have to try that. Looks so good! Thank you!
I can't wait to hear what you think!
Looks good Louise thanks . I'm just learning.
Thank you! I'm just learning, too!
Wow this looks scrumptious! Definitely going to try just like you did it!
I hope you love it like I do!
The perfect meal!
It was so good!
Awesome
This looks wonderful.
Thank you!
Love it's and thank you for sharing🤗🤗🤗🤗
Thank you so much!
Lou I might make it in my ninja foodi max. It looks super delicious.
Thanks, I hope you try it!
just made the bbq chicken dinner - I used boneless drumsticks - all I had in the freezer. Only had a bit of red cabbage so added yellow squash slices.....chicken broth for the liquid with a little apple cider vinegar. Cooked the chicken the 10 minutes (PC) and then broiled another 5 - didn't think it looked done enough so added another 5 minutes of broiling for the chicken. It really turned out well, a delicious meal thanks to you.
I'm so glad you liked it!
I love your show so much. And everything I’ve ever made came out absolutely exquisite. I haven’t had any trouble with the 360 meals marsala chicken being my favorite however, I do not know what I did wrong but I messed up those scallop potatoes something fierce. They never did thicken up …so they were just a soupy mess. I’m going to drain off the excess liquid, add some flour and cheese and try to salvage it LOL you said you salted it too much and I didn’t salt it enough! Lol
Hmmm, I'm not sure why the sauce didn't thicken, perhaps it wasn't cooked enough or you had too much water in with the potatoes? I'm glad you are enjoying most of the recipes though! You can always send me an email if you want to troubleshoot those scalloped potatoes.
@@TheSaltedPepper Louise it was probably all of the above. Lol I probably didn’t cook long enough, they probably had too much water in my potatoes, I know I did something lol. I’ll try again and I’ll try to do better. I love your recipes. I love them.
Please do more 360 meals for me please!!! Thanks
I'm working on them, they take a lot longer to test though.
can you use chicken beeast
In my experience, chicken breast becomes a little tough when PC’d, but you can certainly give it a try.
Would sweet potato’s work instead of using regular potatoes?
Yes and I wish I would have thought to mention that! I would cut the chunks smaller, but they would work fine.
Hello, I’m new ninja foodi owner and I love your videos as they help me a lot! I suggest not to use your sling at at all. It is quite dangerous to get burned as you said. I suggest to flip the rack upside down put a pan with chicken then put silicone cover as a divider. I have that cover, it is pretty sturdy and will hold potatoes in pan pretty good. I have that cover in 3 sizes.May be I will have to cut it a little bit. I may cut it so it is over the pan. I do not know yet. Even if that cover touches the barbecue sauce, it doesn’t matter, because sauce is desolved with chicken juice anyway .And you brush it again at crisping . That is how I plan to make your recipe next. Easy to handle and save. Thank you for all you do. Elena
Today I roasted chicken and also made venison roast Amazing kitchen appliance.
I wonder what do you think about those 2 or 3 tire inserts for cooking sold at Amazon. Do they work?
Thank you so much! I'm not sure what the tire inserts are. Sorry.
@@TheSaltedPepper Hello. Thank you for reading my suggestion. 2 or 3 layer cooking inserts. They are made of stainless steel. They are round pans. 8 inches . 2 Or 3 inches high. You can stack them on each other Plus they come with rack. They are recommended there for cooking multiple dishes in different pressure cookers. Elena
On the 360 meal do you think freshly canned green beans would be good in the bottom instead of the cabbage
No, I don't. The reason is they are already processed and "cooked" and would become mush in the PC time in this recipe. Fresh string beans would become mush in this recipe, too. The only way to add in your canned green beans would be at the end and I would broil them them with the chicken.
Have you tried adding diced apple and cranberries into your red cabbage? It really goes well with the chicken thighs.
That sounds really good! I'll have to try it!
Very interesting about the frozen versus thawed chicken thigh. Better flavor at the end. Apparently the Foodie works in "mysterious" ways with different "textures" of the meats.
I don't know if I like the idea of cooked cabbage, but I might try chicken and potatoes. Do I understand it correctly that potatoes are not seasoned at all? Aren't they bland this way?
I seasoned them with salt and pepper, but you can put anything on them you like. Here is the written recipe for reference: thesaltedpepper.com/bbq-chicken-dinner-360-ninja-foodi-meal
Are the little pans you use a specific kind? Or can I use the small cake pans already have? Thanks!
(Btw, I made your pot roast recipe last night, first meal in my foodi, and it was fabulous!)
I use the 8"X2" and 6"X2" Fat Daddio pans, but any pans that size will work.
Question ?! Is there a rack like that for the Ninja Foodi 5 in 1 ?! Thank You !
No, and I've been looking for something that will work and haven't found the perfect solution yet.
can i make this but just make the chicken?
Of course!
Louise can you do a video on Scalloped Potatoes and Ham in the Ninja Foodi?
I have a ham in the fridge ready to go! I've just been thinking about how to do it and include a veggie, too!
@@TheSaltedPepper awesome!! Can't wait. I love watching your tutorials on recipes for the foodi
How about soaking up the liquid/water with a couple of paper towels?
Good idea!
What if I don’t have a cake pan like that? I have a cake pan that comes apart :( is there any way I can just make the BBQ chicken with potatoes? It’s all I have right now
I think that pan would work. If you don't want the cabbage, just add water to the inner pot.
Will the 8x3 pans fit in the 8qt Ninja Foodi? Also if I used bone in skin on frozen thighs, would I need to adjust the pressure time?
8x3 pans will fit in both the 6.5qt and 8 qt based on circumference and I'm pretty sure 2 will fit height wise, but I have tried it. With frozen bone-in, skin-on chicken thighs, your time to pressure will probably increase and that might be enough to cook them. I don't think adding 2 minutes to the pressure cook time will hurt anything though except your cabbage will be cooked a little more than mine was.
Awesome, thank you so much!! Keep the recipes coming!!
What is the purpose of the bands and do I need them?
Menise Smith they secure the pan to the underside of the rack. You only need them if you want to do this sort of layered cooking. Or, you can try to secure the pan another way, just make sure whatever you use can be used with pressure and is heat resistant up to 450 degrees F
I’m about to make this for dinner, looks amazing! The only thing I didn’t quite understand what’s the recommended pressure cooking time for fresh 🐔?
I hope you enjoyed it! Here is the written recipe: thesaltedpepper.com/bbq-chicken-dinner-360-ninja-foodi-meal/
One question about cooking different foods at same time. I know in ovens and pots and such the flavors will mix (which is what u want usually) but does the same thing happen when using a pressure steamer? I am not 100% sure if steam can carry smells and tastes.
There wasn't any carry over from one food to the other. The cabbage with vinegar was strong, but the potatoes didn't have any vinegar flavor and the chicken only tasted like bbq chicken.
@@TheSaltedPepper
Thanks for the quick reply.. I was hoping that was the case. I see my mad scientist side coming out as soon as I get an instant pot for myself, muawhaaaaa
Thanks for giving us so many fabulous how to videos💕 Out of curiosity what do think of the new ninja grill?
One last question if you could only have one ninja foodie would yo go the 6 or 8qt? Appreciate ur thoughts🤗
Take Care
I returned the Ninja Grill, it wasn't for me. I use the 6.5qt a lot more. Both are great choices though.
got recipe but wheres the recipe for the bbq sauce its not there
The BBQ recipe is separate recipe. I made in in the blender, but it can be made in the Foodi or stove top. Here is the link: thesaltedpepper.com/homemade-bbq-sauce/
I also make my own bbq sauce. It’s a Martha Stewart recipe.
I love making as much as I can at home.
Me too. It’s actually cheaper in the long run
You could always use paper towels to absorb the water before taking the bands off.
I said that today in the live premiere! LOL I did think of that after the fact. The paper towels get very hot with water, too... but, better than dripping on someone!
I was just think dap the top of the covering so it doesn't go every where while unwrapping the foil or removing the silicone. I tend to keep a trash bowl close by when I cook so I don't have to keep going to throw things in. Just empty the bowl as I needed. I find it helps even with my foodie and my instant pot.
hey girl can you make some sweet potato fries
I have tried a couple of times and had a good outcome the second time. Still perfecting technique, times, and temps. I will get one out when I can.
Grab some paper towels and sop up the water on your pink cover, no burn! No mess in your wood cutting board😉
Yes! Thank you!
Your husbands going to hate me ?! But can i marry you as i adore your videos and receipes ?!
Hey im trying to gain weight and i do that by smelling your food through the screen !!! Sorry hubby you found a keeper ! 👍 👍 👍
Keep up the Beautiful works !!!
LOL! I'm sure some days he wishes he could marry me off to someone else! LOL
Besides the food , she is one gorgeous woman
You didn't use one, but you can tell when cabbage is perfectly cooked when a butter knife will slice through it like, well, butter... :)
Yes, I agree! This cabbage cut like butter!
Just put some paper towel on the purple silicone lid to absorb the water before moving it, so it doesn't fall in the chicken.
I’ve done roasted chicken with carrots and rice all together
I bet that was good!
My daughter loved it. She uses ketchup on all meat. And she eats it without ketchup. That’s a good sign.
Could you just lay the chicken breast pan on top of the cabbage without the bands?
You can, but what I have found is chicken (more breast than thigh) can get a rubbery outside when PC. I think the thighs would be fine that way though. You will probably want to decrease the time to somewhere between 7-8 minutes since the chicken will not be in a container. They will take on the vinegar flavor if you add that. I did it this way because a lot of people don't want to cook their chicken on top of other food. Since the temps in the pot get hot enough, it is perfectly safe though.
Hi Louise! Thank you for all the work you do to educate and entertain us. I have a question.
Re Alyn Doyle: "Could you just lay the chicken breast pan on top of the cabbage without the bands?"
In other words, the vegetable (here cabbage) would be supporting the pan without help from those pesky bands,
and folding the rack legs firmly against the pan will let you lower the pan into to Foodi. If this would work ok, can you think of any other vegetable in thin liquid, for example rice, that might resent being sat on?
I would suggest wrap bowl in tin foil and water will roll off with no worries.
I'm afraid it would roll off on someone's hands and burn them. It is really hot when it first comes out. Paper towels or a rag are probably the best bet.
My way is smarter and hot water can still burn you your way but no water will end up in the chicken.
BRIAN MARCUS none of the water got into the pan with the chicken, but foil is another option for sure. A lot of people don’t like to use foil though, so it’s good to have different options. I do appreciate your feedback though.
Going to try this tonight - question though...is this breasts or thighs? I think you say both words and when you cut into them at the end, they look more white like breasts (or maybe my laptop is distorting the color).
I used chicken thighs. Sorry, I did call them breasts at one point. I'm so used to cooking with chicken breasts.
I know the whole concept of the Foodi is to pressure cook things and immediately flip the lid down to brown them. I love the results for beans, potatoes, rice and vegetables. But I have had to learn by experience that I just don’t like meat that’s pressure cooked, even browned after. Am I doing something wrong, or is this just end of story? If I prefer meat in the air fryer, does anyone else feel the same way? Or am I just waiting for the FBI to come pick me up? I wouldn’t even begin to understand how to make meat, vegetables and rice all come out in one stroke.
You aren't alone in that one! First of all, not all meat does well in a pressure cooker. Chicken breasts, for example, have to be uniform in size and not too thick or the outside will become rubbery before the inside is cooked. I'm going to get into that one in an upcoming video. I would bet one of the main reasons you aren't a fan is because almost every recipe out there calls for way too long of pressure cooking times on meat. Or, if you aren't following a recipe, you are probably overcooking it or choosing the wrong cut or the wrong size. This chicken, for example, was perfect... but, thighs are forgiving little gems. The way I think about it is like this: If I want to cook, rice, veggies, and chicken for example, I know white rice takes about 2 minutes. Certain Vegetables do fine with a 2 minute PC time. So, I need to get my chicken to cook in 2 minutes. A 6 ounce thin chicken breast that is thawed will cook in 1-2 minutes (with a little NR at the end) but when it is exposed to the harsh heat/steam the outside gets weird. In order to fix that and season it up well, I'll put it in a covered pan with olive oil and spices and secure under the rack, I'll put the thin liquid with the rice in the bottom, and some frozen veggies that I like on top in a pan uncovered. PC for 2 minutes on high and do a 5 minute NPR. Done, dinner is served. LOL
Thank you for the very detailed response. If I didn’t ask you, I wouldn’t know who to ask. Even Ninja’s cookbook says to pressure a frozen chicken breast and air fry in a second step. But I am perfectly pleased to just air fry it 15-18 minutes in one step. By the time I pressure up and back down and come back to start step two, we are at 25 minutes minimum. Thank you again!
7heRedBaron yes, that is very true! Sometimes it doesn’t make any sense at all to pressure cook something before AC’ing it or even baking it.
Re 7heRedBaron "Or am I just waiting for the FBI to come pick me up? I wouldn't even begin to understand how to make meat, vegetables and rice all come out in one stroke".
Hopefully the FBI is otherwise occupied; but the problem with pressure cooking times for different foods is pretty common, I would think. My darlin' mother-in-law once gave me a veggie steamer, along with a booklet that provided this information for steaming times. Do you know of any similar source (chart etc) for pressure cooking times? It would get me, and I'm sure some others, out of this Twilight Zone of non-information, and help us charge in like we knew what we are doing! Thanks again, Louise, you and the Salted Pepper ARE Ninja Foodi :)