Inspiration Guide

NINJA® FOODI® 2-BASKET AIR FRYER ninjakitchen.com 2524
INGREDIENTS
TURKEY
2 tablespoons pure
maple syrup, warmed
1 tablespoon canola oil
2 teaspoons chili powder
/ tablespoon smoked paprika
1 teaspoon kosher salt
/ teaspoon ground black pepper
1 uncooked split turkey breast
(2 pounds), fat trimmed,
bone removed
GREEN BEAN CASSEROLE
1 bag (16 oz) French-style
frozen green beans
1 can (10.5 ounces) cream
of mushroom soup
/ cup milk
Kosher salt and ground black
pepper, to taste
1 cup store-bought crispy
fried onions, divided
DIRECTIONS
1 In a bowl, stir together the maple syrup and all
turkey breast seasonings. Toss turkey breasts in
the mixture.
2 In a separate bowl, whisk together the
mushroom soup, milk, salt, and pepper for the
green bean casserole. Add green beans and
/ cup fried onions and toss together.
3 Install a crisper plate in the Zone 1 basket,
then place turkey breasts in the basket and
insert basket in unit. Place green bean mixture
in the Zone 2 basket (without a crisper plate
installed), then insert basket in unit.
4 Select Zone 1, select AIR FRY, set temperature
to 360°F, and set time to 40 minutes. Select
Zone 2, select ROAST, set temperature to
350°F, and set time to 30 minutes. Select
SMART FINISH. Press the START/PAUSE
button to begin cooking.
5 When the Zone 1 and Zone 2 times reach 15
minutes, remove Zone 1 basket from unit and
flip turkey breasts using silicone-tipped tongs.
Reinsert basket to continue cooking. Remove
Zone 2 basket from unit and stir green bean
mixture then cover the top with remaining
onions. Reinsert basket to continue cooking.
6 When the Zone 1 time reaches zero, check
turkey breasts for doneness. Cooking is
complete when their internal temperature
reaches at least 165°F on an instant-read
thermometer. Serve green bean casserole with
the turkey breasts.
MAPLE-GLAZED TURKEY BREASTS
& GREEN BEAN CASSEROLE
PREP: 20 MINUTES | TOTAL COOK TIME: 40 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
1 pound uncooked large shrimp,
peeled, deveined
10 cloves garlic, peeled,
finely chopped
2 teaspoons dried thyme
/ tablespoon chili powder
2 tablespoons canola oil
Kosher salt, as desired
Ground black pepper, as desired
2 pints cherry tomatoes
1 tablespoon dried rosemary
DIRECTIONS
1 In a bowl, toss shrimp with garlic, thyme, chili
powder, 1 tablespoon canola oil, salt, and
pepper.
2 In a separate bowl, toss tomatoes with
remaining oil, rosemary, salt, and pepper.
3 Install a crisper plate in both baskets. Place
shrimp in the Zone 1 basket, then insert basket
in unit. Place tomatoes in the Zone 2 basket,
then insert basket in unit.
4 Select Zone 1, select AIR FRY, set temperature
to 390°F, and set time to 11 minutes. Select
MATCH COOK to match Zone 2 settings to
Zone 1. Press the START/PAUSE button to
begin cooking.
5 When the Zone 1 and Zone 2 times reach
5 minutes, press START/PAUSE to pause the
unit. Remove the baskets from unit and shake
for 10 seconds. Reinsert baskets in unit and
press START/PAUSE to resume cooking.
6 When cooking is complete, serve immediately
over salad greens or toasted bread.
GARLIC SHRIMP & BLISTERED
ROSEMARY TOMATOES
PREP: 10 MINUTES | TOTAL COOK TIME: 11 MINUTES | MAKES: 2–4 SERVINGS