NINJA® AIR FRYER MAX XL ninjakitchen.com 2322
INGREDIENTS
1 tube (16.3 ounces)
refrigerated biscuit dough
/ cup Dijon mustard, divided
4 kosher dill pickle
spears, chopped
16 slices deli ham
(honey, oven roasted, etc.)
8 slices Swiss cheese
DIRECTIONS
1 Insert crisper plate in basket and basket in
unit. Preheat unit by selecting BAKE, setting
temperature to 325°F, and setting time to
3 minutes. Select START/STOP to begin.
2 Unpackage the biscuit dough and separate
the biscuits.
3 Once unit is preheated, place 4 biscuits
in the basket; reinsert basket.
4 Select BAKE, set temperature to 325°F, and set
time to 10 minutes. Select START/STOP to begin.
5 After 8 minutes, check biscuits for doneness. If
necessary, cook up to 2 more minutes.
6 Repeat steps 3 and 4 with remaining biscuits.
7 When cooking is complete, allow biscuits
to cool slightly. When they are cool enough
to handle, start by pressing down on the
biscuits with the flats of your palm. Spread
1 / teaspoons Dijon mustard on each biscuit,
then add 1 tablespoon chopped pickles on top.
Fold 2 pieces of ham and place on top. Finish by
placing 1 slice of cheese on top of each biscuit.
8 Place 4 assembled biscuits in the basket;
reinsert basket. Select AIR FRY, set
temperature to 390°F, and set time to
3 minutes. Select START/STOP to begin.
Repeat with remaining biscuits.
9 Allow to cool slightly before serving.
CUBAN-STYLE
BISCUITS
PREP: 10 MINUTES | COOK: 26 MINUTES | MAKES: 8 SERVINGS
MAINS
INGREDIENTS
1 uncooked boneless pork
tenderloin (1 /–2 pounds),
cut in half widthwise
1
/2 cup Italian dressing
1 eggplant, peeled,
cut in 1-inch pieces
2 Roma tomatoes, diced
1 zucchini, sliced in half moons
1 summer squash,
sliced in half moons
1 red bell pepper, diced
3 cloves garlic, peeled, minced
2 tablespoons extra virgin
olive oil
/ cup fresh basil, torn
3 teaspoons kosher salt, divided
DIRECTIONS
1 Place pork loin into a bowl or large zip-top
bag. Coat pork with Italian dressing. Cover
and refrigerate for 2 to 4 hours.
2 In a large bowl, toss eggplant, tomatoes,
zucchini, squash, and garlic with oil, basil,
and 2 teaspoons salt.
3 Insert crisper plate in basket and basket in unit.
Preheat unit by selecting AIR ROAST, setting
temperature to 375°F, and setting time to
3 minutes. Select START/STOP to begin.
4 While unit is preheating, remove pork
from marinade and season with remaining
1 teaspoon salt.
5 Once unit is preheated, place vegetable
mixture on the crisper plate. Place pork
on top of vegetables.
6 Select AIR ROAST, set temperature to
375°F, and set time to 23 minutes. Select
START/STOP to begin.
7 After 10 minutes, remove basket. Stir
vegetables and flip the pork. Reinsert
basket to resume cooking.
8 After 20 minutes, check pork for doneness.
If necessary, cook up to 3 more minutes.
9 When cooking is complete, let pork rest
for 5 minutes before slicing.
ITALIAN PORK LOIN
& ROASTED
VEGETABLES
PREP: 20 MINUTES | MARINATE: 2–4 HOURS | COOK: 23 MINUTES | MAKES: 4–6 SERVINGS
MAINS
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