Last month, I received a Ninja Cooking System to check out.  This is a pretty awesome cooking tool as it’s an all in one – it’s a crock pot, a stove top and an oven all in one.  Pretty great for the price, right?

Here’s some info on it:

Ninja 3-in-1 Cooking System:

  • Triple Fusion Heat for faster, juicier and more flavorful cooking
  • Steam, Roast, Bake, SEAR+Slow Cook and perform Stovetop Cooking
  • Oven Function: 250°-425° with steam infused Roasting and Baking
  • Built-in Stovetop: Low, Med, High Slow Cooker: Low, High, Buffet w/auto keep warm
  • 6-Quart Professional non-stick pot is removable for serving, easy to clean, and unbreakable
  • Accomodates up to a 6lb chicken or 4lb roast
  • Removable roasting rack with easy-grip handles
  • 1-year warranty
  • Dimensions: 18.5″L x 10.3″W x 16″H
  • Model# MC700

So far, I’ve only used it as a crock pot so I’m going to have to bring you guys a second review once I use the other functions.  But I definitely noticed that it cooked a bit faster than my usual crock pot, yet still gave it the slow roasting taste and tenderness that I get with my usual crock pot.

You can get the Ninja Cooking System at various retailers – the best price I found today was at for $149.99. Anyway, the real reason I’m bringing you guys this review before I use the other features is that I got these amazing-sounding recipes emailed to me from the Ninja Cooking System – these are all fab recipes for a New Years Eve or New Years Day party!  Wanted to get it all to you guys in a timely manner!  I’m thinking of making the first one – let me know if you guys try one and what you think!

Warm and Spicy White Bean & Artichoke Dip
PREP: 15 min COOK: 25 minutes SERVE: 36
The rich, Tuscan-inspired dip is simple to make with ingredients right from your pantry.
2 tablespoons olive oil
2 medium onions, diced
4 cloves garlic, minced
2 packages (8 ounces each) Neufchatel or light cream cheese, cut up
2 cans (9 ounces each) artichoke hearts, drained and coarsely chopped
2 cans (about 15 ounces each) cannellini beans, rinsed, drained, and coarsely mashed
½ cup milk
2 teaspoons cayenne pepper sauce
½ cup grated Parmesan cheese
Salt and ground black pepper
1 tablespoon chopped fresh parsley (optional)
1. Pour oil into pot. Set to STOVETOP HIGH and heat oil. Add onions to pot. Cook uncovered 5 minutes or until onions are tender, stirring often. Add garlic to pot. Cook 2 minutes, stirring constantly.
2. Stir cream cheese, artichokes, beans, milk, and pepper sauce into pot. Set to STOVETOP MED. Cover and cook 10 minutes or until cream cheese is melted, stirring occasionally. Stir in Parmesan cheese. Season with salt and black pepper. Sprinkle with parsley, if desired.
Chicken & Vegetable Skewers with Thai Coconut Sauce
PREP: 20 min COOK: 15 minutes SERVE: 8
These wonderful little skewers are perfect for dipping and cook at the same time as the dipping sauce itself! Party-ready in no time.
1 lime
24 wooden picks
1 onion, cut into ½ inch pieces
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 red pepper, cut into .1/2 inch pieces
Salt and ground black pepper
2 tablespoons canola oil
2 cloves garlic, minced
1 piece (1-inch) fresh ginger, peeled and minced
1 teaspoon red curry paste
1 can (13.5 ounces) coconut milk
2 tablespoons cornstarch
2 tablespoons cold water
Fresh cilantro leaves
1. Grate zest and squeeze juice from lime.
2. Thread 1 piece onion, 1 piece chicken, and 1 piece red pepper on each wooden pick. Season with salt and black pepper.
3. Stir oil, garlic, ginger, and curry paste into pot. Set to STOVETOP HIGH. Cook uncovered 2 minutes or until garlic and ginger are tender, stirring occasionally. Stir in coconut milk and lime zest. Season with salt and black pepper.
4. Place skewers on roasting rack. Place roasting rack into pot. Set OVEN to 350°F for 10 minutes. Cover and cook until chicken is cooked through. Remove skewers and rack from pot.
5. Stir cornstarch, water, and lime juice in bowl. Stir cornstarch mixture into pot. Set to STOVETOP HIGH. Cook uncovered 2 minutes or until mixture is thickened, stirring constantly. Season with salt and black pepper.
6. Serve skewers with coconut sauce. Garnish with cilantro leaves.
Pulled Pork & Apple Cider Sliders
PREP: 10 min COOK: 5 hours SERVE: 6
Slow cooking guarantees tender pork. Braised with cider and spicy mustard, these pulled pork sliders make indulgent little sandwiches that are perfect served with baked sweet potato fries.
1 boneless pork shoulder roast (3 to 4 pounds)
Salt and ground black pepper
2 teaspoons paprika
¼ cup spicy brown mustard
¼ cup packed brown sugar
3 cloves garlic, minced
1 cup apple cider or apple juice
1 package (15 ounces) slider or mini sandwich buns (12 mini buns)
1. Season pork with salt, black pepper, and paprika. Stir mustard, brown sugar, garlic, and cider in pot. Add pork and turn to coat. Set to SLOW COOK HIGH for 5 to 6 hours. Cover and cook until pork is fork-tender.
2. Using two forks, shred pork in pot. Spread additional mustard on buns, if desired. Divide pork mixture among buns.
Caponata & Goat Cheese Crostini
PREP: 15 min COOK: 4 hours, 5 minutes SERVE: 32
Eggplant, onion and garlic slow cook to melt-in-your-mouth tenderness, their rick flavor balanced by tart capers, creamy goat cheese, and crunchy pine nuts.
2 tablespoons olive oil
1 eggplant (about 2 pounds), unpeeled, cut into ½ inch pieces
1 medium onion, chopped
4 cloves garlic, chopped
1 can (29 ounces) diced tomatoes, undrained
2 tablespoons balsamic or red wine vinegar
¼ cup capers or chopped pitted oil-cured olives
2 baguettes, sliced and toasted
4 ounces crumbled goat cheese
Toasted pine nuts
Shredded fresh basil leaves
1. Place oil, eggplant, onion, and garlic into pot. Set to STOVETOP HIGH. Cook uncovered 5 minutes or until onion is tender, stirring occasionally.
2. Stir in tomatoes, vinegar, and capers. Set to SLOW COOK HIGH for 4 to 5 hours. Cover and cook until eggplant is very tender.
3. Stir eggplant mixture and serve on toasted baguette slices with goat cheese, pine nuts, and basil sprinkled on top.



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