mgaretz

Grilled pork chop with baked potato (in the Speedi) with butter.

Wings in the speedi again. Extra minute after saucing because my wife likes them this way. With peas and carrots.

Top sirloin with Brussels sprouts.

Carnitas (from a package) but homemade Spanish rice.

I too have the Breville oven with air fry and I find that if I use a higher temperature than what is called for, then it air fries much better. For example, if the package or recipe calls for 390f I will use 425f.

Stir fry with noodles, char siu, onion, mushrooms, celery and snap peas.

Wings in the Speedi again, with steamed Brussies in butter.

Grilled pork chop with shredded Brussels sprouts with balsamic and honey.

Pot roast in the IP with chuck, potato, carrots, onion, celery, peas and corn.

Try starting with the steak frozen.

Wings in the Speedi with steamed Brussels sprouts in butter.

Another batch of shrimp fried rice with egg, peas and carrots.

Grilled pork chop with artichoke and a glass of Lodi Zin.

My red sauce but made with Italian sausage instead of ground beef. Served over whole wheat spaghetti noodles.

Recent dinners: Italian sausage cooked on the grill with stewed tomatoes, snap peas and garlic bread: Sirloin, cooked SV then seared with baked potato and snap peas. Made the potato a new way for me - in the Ninja Speedi on Steam Crisp. 35 minutes to a perfect baker - creamy inside with crisp skin. Butter added after the pic was taken.

Actually my wife requested the shrimp fried rice so I made rice fresh for that. I did make it earlier in the day so it could cool, so maybe that makes it technically leftover? 😉

Grilled pork chop, with leftover fried rice and steamed snap peas.

Shrimp fried rice. Shrimp, rice, peas, carrots and egg.

RIP heidih - I'll mis your comments.

Similar and you could substitute it. But caramel color is much cheaper.

Hanukkah dinner of wings (in the Speedi) extra crispy per the wife's request and latkes from Trade Joes.

Ingredients: Chuck, about 4 lbs trimmed and cut into approx. 1/2 pound pieces. One large onion cut into large pieces (about 6) and layers separated, 2 large celery ribs also cut fairly large. About a pound or more of carrots, cut large. About 3/4 lb of small potatoes. Broth is 3/4 cup water, 1 tbs each of caramel food coloring, soy sauce, worcestershire sauce and some red wine to make up to 1 cup or so. Seasonings are 1 tsp dried time, 1 tsp garlic powder, salt and pepper. This is for an 8 qt IP. For a six, use less of everything except the broth. Procedure: On the bottom of the pot place the onion, celery and the place the meat on top so it's not resting on the pan bottom. Sprinkle the seasonings on the meat and then pour the broth onto the meat, covering as much of the meat surface as you can. Cook on High Pressure for 30 minutes then quick release. Add the carrots and potatoes dunking them in the liquid as best you can (there will be a lot more liquid now). Cook on High Pressure for an additional 6 minutes then natural release. If you are in a hurry you can release any residual pressure after 30 minutes. Spoon everything out into a serving bowl. You can add as much or as little of the liquid as you desire. Eat. Note: No pre-browning of the meat is necessary. The caramel coloring in the broth does all the work for us.

Pot roast made in the IP with chuck, red and yellow small potatoes, carrots, celery and onion.

Sirloin, cooked SV then seared (also a small piece from my wife's that she didn't want), with roasted Brussels Sprouts and roasted red potatoes.

Belated turkey dinner with cheater turkey (slices from the deli) with roasted Brussels sprouts, roasted and smashed white ad red potatoes with mushroom gravy.