Ninja Combi Best Recipes: My Nashville Kitchen Experiments That Actually Worked (And Some That Didn’t)

Let me set the scene: It’s a humid Wednesday evening in Nashville, the kind where the air feels thick enough to chew. Luna, my rescue cat, is sprawled across the counter like she owns the place (she does), and I’m staring at this sleek, intimidating machine, the Ninja Combi, that’s been sitting in my kitchen for three weeks. I’d told myself I’d master it by now, but here I am, holding a bag of frozen chicken thighs like it’s my first day in culinary school. What even is a combi oven, anyway? Is it just a fancy air fryer with delusions of grandeur? Or is it the secret weapon I’ve been missing in my quest to cook like a pro without, you know, actually being one?

Fast forward to today, and I can confidently say the Ninja Combi has changed the way I cook. Not because it’s some magical unicorn appliance that does everything perfectly (spoiler: it doesn’t), but because it’s forced me to think differently about how heat, steam, and air work together. And let’s be real, it’s also saved me from ordering takeout at least twice a week. But getting here wasn’t smooth. There were burnt edges, soggy middles, and a few existential crises about whether I was using the right cooking modes or just wasting electricity. So, if you’re standing in your kitchen right now, staring at your own Ninja Combi and wondering where to start, you’re in the right place. I’m going to walk you through the best recipes I’ve tested, the mistakes I made (so you don’t have to), and the weird little tricks that turned this appliance from a confusing gadget into a kitchen MVP.

By the end of this, you’ll know:

• Which Ninja Combi recipes are worth your time (and which to skip)
• How to avoid the most common combi oven pitfalls (like turning your salmon into jerky)
• The science-y stuff behind why combi cooking works (without putting you to sleep)
• My personal Nashville-inspired twists on classic dishes
• How to clean this thing without losing your mind

Let’s dive in. And if you’re reading this while your dinner is currently in the Combi, praying to the kitchen gods that it turns out okay, solidarity, my friend. We’ve all been there.

Why the Ninja Combi? (Or: How I Learned to Stop Worrying and Love the Steam)

The Combi Oven 101: More Than Just Hot Air

First things first: What the heck is a combi oven, and why does the Ninja version think it’s so special? At its core, a combi oven is like the Swiss Army knife of cooking appliances. It combines three cooking methods into one:

• Convection (Air Frying): Hot air circulates around your food, crisping it up like a traditional oven or air fryer.
• Steam: Moisture is injected into the chamber, keeping food juicy and preventing dryness.
• Combination: The best of both worlds, hot air and steam work together to cook food faster and more evenly.

The Ninja Combi takes this concept and cranks it up a notch. It’s got a smart cook system that adjusts temperature and humidity automatically, a probe thermometer for precision cooking, and enough presets to make your head spin. But here’s the thing: All those bells and whistles don’t mean squat if you don’t understand how to use them. I learned this the hard way when I tried to make “crispy” Brussels sprouts using the “Air Fry” setting, only to end up with something that tasted like sad, overcooked cabbage. Turns out, the Combination Mode was the key, who knew?

So why bother with a combi oven when you’ve got a perfectly good oven and air fryer already? For me, it came down to three things:

1. Speed: The Ninja Combi cooks faster than a traditional oven because the steam helps conduct heat more efficiently. I’ve roasted a whole chicken in under an hour, something that used to take me forever in my old oven.
2. Versatility: One appliance, endless possibilities. I’ve baked bread, roasted vegetables, cooked steak, and even made yogurt in this thing. It’s like having a tiny commercial kitchen in my apartment.
3. Consistency: No more hot spots or uneven cooking. The steam ensures everything comes out moist and tender, even if you’re not a pro chef (and trust me, I’m not).

But let’s not get ahead of ourselves. The Ninja Combi isn’t perfect. It’s got a learning curve, and it’s not going to replace every other appliance in your kitchen. For example, I still use my cast-iron skillet for searing steaks because nothing beats that crust. And don’t even get me started on trying to make pancakes in it, disaster. But for 80% of what I cook, it’s become my go-to. The key is knowing when to use it and when to step away.

My First Combi Fail (And What I Learned)

My first attempt with the Ninja Combi was, in a word, humbling. I decided to make crispy roasted potatoes-how hard could it be, right? I tossed some baby potatoes in olive oil, salt, and rosemary, threw them in the Combi, and selected the “Air Fry” setting because, well, crispy. Twenty minutes later, I pulled out a tray of potatoes that were burnt on the outside and raw in the middle. I tried again, this time with the “Roast” setting. Same result. By the third attempt, I was ready to chuck the whole machine out the window.

Then I remembered something I’d read in the manual (yes, I actually read it, eventually): The Ninja Combi works best when you preheat it. Duh. I also realized I’d been overcrowding the tray, which is a big no-no in any air-based cooking method. So, I tried again. This time, I preheated the Combi, spread the potatoes in a single layer, and used the Combination Mode with a lower temperature. Twenty-five minutes later, I had the crispiest, most perfectly cooked potatoes I’d ever made. The outside was golden and crackly, the inside was fluffy, and the rosemary had infused into every bite. It was a revelation.

That experience taught me two things:

1. Preheating is non-negotiable. Just like with a traditional oven, preheating ensures even cooking and better results. The Ninja Combi heats up quickly, so it’s not a huge time suck, but it makes a world of difference.
2. Combination Mode is your friend. For most recipes, especially those where you want crispiness and moisture (like roasted vegetables, chicken, or even baked goods), the combination of hot air and steam is where the magic happens. Don’t be afraid to experiment with the humidity settings, it’s not as complicated as it seems.

Since then, I’ve had plenty of other fails (looking at you, soggy fish tacos), but each one has taught me something new about how this appliance works. And that’s what I want to share with you: not just the recipes that worked, but the lessons I learned along the way.

The Best Ninja Combi Recipes (That Won’t Make You Want to Quit Cooking)

1. Nashville Hot Chicken Thighs: Crispy, Spicy, and Worth the Mess

Let’s start with something close to home. If you’ve spent any time in Nashville, you know that hot chicken isn’t just food, it’s a way of life. The perfect hot chicken has a crispy, shatteringly thin crust, juicy meat, and a spice level that makes you question your life choices (in the best way possible). Traditionally, this dish is deep-fried, but I’ve been on a mission to make a version that’s just as good without the grease bath. Enter: the Ninja Combi.

Here’s how I do it:

• Ingredients:
  • 4 bone-in, skin-on chicken thighs
  • 1 cup buttermilk
  • 1 tbsp hot sauce (I like Crystal for this)
  • 1 cup all-purpose flour
  • 2 tbsp cornstarch (this is the secret to extra crispiness)
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper (adjust for heat preference)
  • 1 tsp salt
  • 1 tsp black pepper
  • For the sauce:
    • 1/2 cup vegetable oil
    • 2 tbsp cayenne pepper (yes, more cayenne)
    • 1 tbsp brown sugar
    • 1 tsp paprika
    • 1 tsp garlic powder
    • 1/2 tsp salt
• Method:
  1. Marinate the chicken: Combine the buttermilk and hot sauce in a bowl, then add the chicken thighs. Let them soak for at least 2 hours, or overnight if you’re feeling fancy. The buttermilk tenderizes the meat and helps the coating stick.
  2. Make the coating: In a large bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. The cornstarch is key here, it gives the crust that extra crunch.
  3. Coat the chicken: Remove the thighs from the buttermilk (let the excess drip off) and dredge them in the flour mixture, pressing firmly to adhere. Shake off any excess.
  4. Preheat the Combi: Set the Ninja Combi to Combination Mode at 375°F with 30% humidity. Preheat for 5 minutes.
  5. Cook the chicken: Arrange the thighs in a single layer on the wire rack (don’t overcrowd!). Cook for 25 minutes, then flip and cook for another 10-15 minutes, or until the internal temperature reaches 165°F. The humidity helps keep the meat juicy while the hot air crisps up the coating.
  6. Make the sauce: While the chicken cooks, heat the vegetable oil in a small saucepan over medium heat. Add the cayenne, brown sugar, paprika, garlic powder, and salt. Stir until the sugar dissolves and the mixture is fragrant. Be careful, this stuff is potent!
  7. Sauce the chicken: Once the chicken is done, brush it generously with the spicy oil. Serve with pickles and white bread to cut the heat.

Why this works: The combination of convection and steam in the Combi mimics the effects of deep-frying without all the oil. The steam keeps the meat moist, while the hot air crisps up the coating. And because the Combi cooks so evenly, you don’t have to worry about burnt spots or raw centers. Pro tip: If you want extra crispiness, finish the chicken with a quick blast in Air Fry Mode for 2-3 minutes.

Mistakes to avoid:

• Skipping the buttermilk marinade: This step is crucial for tender meat and a coating that sticks. Don’t rush it.
• Overcrowding the tray: Give the thighs space so the air can circulate. If you’re cooking a lot of chicken, do it in batches.
• Not preheating: I know, I know, I sound like a broken record. But preheating really does make a difference.

2. Crispy Brussels Sprouts with Bacon and Balsamic Glaze: The Side Dish That Steals the Show

I’ll admit it: I used to hate Brussels sprouts. They were always mushy, bitter, and sad, basically the vegetable equivalent of a wet sock. But then I discovered how to cook them properly, and now they’re one of my favorite sides. The Ninja Combi is perfect for this because it gives you that crispy, caramelized exterior without drying out the insides. And when you add bacon and balsamic glaze? Game over.

Here’s the recipe:

• Ingredients:
  • 1 lb Brussels sprouts, trimmed and halved
  • 4 slices thick-cut bacon, chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional, for heat)
  • 2 tbsp balsamic glaze (store-bought or homemade)
  • 1/4 cup grated Parmesan cheese
• Method:
  1. Prep the Brussels sprouts: Trim the ends and cut them in half. If they’re large, quarter them so they cook evenly.
  2. Cook the bacon: In a skillet over medium heat, cook the bacon until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pan.
  3. Sear the Brussels sprouts: Add the olive oil to the bacon fat, then toss in the Brussels sprouts. Sear for 3-4 minutes, stirring occasionally, until they start to brown. This step adds depth of flavor and helps them crisp up in the Combi.
  4. Preheat the Combi: Set it to Combination Mode at 400°F with 20% humidity. Preheat for 5 minutes.
  5. Cook the sprouts: Transfer the Brussels sprouts to the Combi’s wire rack, spreading them in a single layer. Cook for 10-12 minutes, shaking the tray halfway through, until they’re crispy and golden.
  6. Finish and serve: Toss the cooked sprouts with the crispy bacon, balsamic glaze, and Parmesan cheese. Serve immediately.

Why this works: The combination of searing and combi cooking gives you the best of both worlds: a crispy exterior and a tender interior. The steam in the Combi prevents the sprouts from drying out, while the hot air ensures they get that perfect caramelization. And let’s be real, the bacon and balsamic glaze don’t hurt.

Mistakes to avoid:

• Skipping the sear: This step adds so much flavor. Don’t skip it, even if it feels like extra work.
• Overcrowding the tray: If the sprouts are piled on top of each other, they’ll steam instead of crisp. Give them space!
• Not shaking the tray: Shaking the tray halfway through ensures even cooking and crispiness.

3. Perfectly Cooked Salmon: How to Avoid the Dreaded “Fish Jerky”

Salmon is one of those proteins that seems simple but is actually really easy to mess up. Overcook it, and you end up with dry, rubbery fish that tastes like it was cooked in a lab. Undercook it, and well… let’s just say no one wants to take that risk. The Ninja Combi is great for salmon because it cooks the fish gently and evenly, but you’ve got to use the right settings. After a few disasters (RIP, my first attempt at salmon jerky), I’ve landed on a method that gives me perfectly flaky, moist salmon every time.

Here’s how I do it:

• Ingredients:
  • 2 salmon fillets, skin-on or skinless
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp lemon zest
  • 1 tbsp fresh dill, chopped
  • 1 tbsp honey (optional, for a touch of sweetness)
  • Lemon wedges, for serving
• Method:
  1. Prep the salmon: Pat the fillets dry with a paper towel. This helps the seasoning stick and ensures a better sear. Drizzle with olive oil and season with salt, pepper, lemon zest, and dill. If you’re using honey, brush it on now.
  2. Preheat the Combi: Set it to Combination Mode at 325°F with 50% humidity. Preheat for 5 minutes. The higher humidity is key here, it keeps the salmon moist.
  3. Cook the salmon: Place the fillets on the wire rack, skin-side down if using skin-on. Cook for 8-10 minutes, depending on the thickness of the fillets. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
  4. Rest and serve: Let the salmon rest for 2-3 minutes before serving. Squeeze fresh lemon juice over the top and garnish with more dill if you’re feeling fancy.

Why this works: The combination of low heat and high humidity is perfect for delicate proteins like salmon. The steam keeps the fish moist, while the convection heat cooks it gently and evenly. And because the Combi cooks so precisely, you don’t have to worry about overcooking, just set the timer and walk away.

Mistakes to avoid:

• Not patting the salmon dry: Excess moisture prevents the seasoning from sticking and can lead to steaming instead of searing.
• Using too high heat: Salmon cooks quickly, so high heat can dry it out. Stick to 325°F for the best results.
• Overcrowding the tray: Give the fillets space so the air can circulate. If you’re cooking more than two fillets, do it in batches.

4. Homemade Yogurt: Yes, You Can Make Yogurt in a Combi Oven (And It’s Easier Than You Think)

Okay, hear me out: Making yogurt in the Ninja Combi is one of those things that sounds way more complicated than it actually is. I was skeptical at first, how could an appliance known for crispy chicken and roasted veggies also make creamy, tangy yogurt? But after a few tries (and one failed batch that tasted like sour milk), I’ve got it down. And let me tell you, homemade yogurt is a game-changer. It’s creamier, tangier, and way cheaper than store-bought. Plus, you can customize it with whatever flavors you like.

Here’s how I do it:

• Ingredients:
  • 4 cups whole milk (the higher the fat content, the creamier the yogurt)
  • 2 tbsp plain yogurt with live cultures (this is your starter)
• Equipment:
  • Ninja Combi
  • Thermometer (the Combi’s probe works great for this)
  • Glass jars or containers with lids
  • Clean kitchen towel
• Method:
  1. Heat the milk: Pour the milk into a saucepan and heat it over medium heat until it reaches 180°F. This kills any unwanted bacteria and helps the yogurt thicken. Stir occasionally to prevent scorching.
  2. Cool the milk: Let the milk cool to 110°F. This is the ideal temperature for the yogurt cultures to activate. You can speed up the cooling process by placing the saucepan in a bowl of ice water.
  3. Add the starter: Once the milk has cooled, whisk in the plain yogurt until it’s fully dissolved.
  4. Incubate in the Combi: Pour the mixture into clean glass jars or containers. Place them in the Ninja Combi and set it to Yogurt Mode at 110°F. Incubate for 8-12 hours. The longer you incubate, the tangier the yogurt will be.
  5. Strain (optional): If you want thicker, Greek-style yogurt, strain the yogurt through a cheesecloth or clean kitchen towel for 1-2 hours to remove the whey.
  6. Chill and enjoy: Once the yogurt is done, refrigerate it for at least 2 hours before eating. It will thicken further as it chills.

Why this works: The Ninja Combi’s Yogurt Mode maintains a consistent, low temperature that’s perfect for culturing yogurt. The enclosed environment also helps retain moisture, which is key for getting that creamy texture. And because the Combi is so precise, you don’t have to worry about temperature fluctuations ruining your batch.

Mistakes to avoid:

• Not heating the milk to 180°F: This step is crucial for killing unwanted bacteria and ensuring the yogurt thickens properly. Don’t skip it!
• Using cold starter yogurt: If your starter yogurt is cold, it can drop the temperature of the milk too quickly, which can prevent the cultures from activating. Let it sit at room temperature for 30 minutes before using.
• Opening the Combi during incubation: Every time you open the door, you let out heat and moisture, which can disrupt the culturing process. Resist the urge to peek!

5. No-Knead Bread: Because Who Doesn’t Want Fresh Bread with Minimal Effort?

I’ve always been intimidated by bread-making. The idea of kneading dough, waiting for it to rise, and then hoping it doesn’t collapse in the oven felt like a lot of work for something that might not even turn out. But then I discovered o-knead bread, and my whole perspective changed. This method is foolproof, requires almost no effort, and produces a crusty, artisan-style loaf that looks like it came from a bakery. And guess what? The Ninja Combi is perfect for it.

Here’s how I do it:

• Ingredients:
  • 3 cups all-purpose flour (or bread flour for a chewier texture)
  • 1 1/2 tsp salt
  • 1/2 tsp instant yeast
  • 1 1/2 cups warm water (about 100°F)
• Equipment:
  • Ninja Combi
  • Large mixing bowl
  • Dutch oven or oven-safe pot with a lid
  • Parchment paper
• Method:
  1. Mix the dough: In a large bowl, combine the flour, salt, and yeast. Add the warm water and stir until a shaggy dough forms. It will be sticky, that’s okay!
  2. Let it rise: Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 12-18 hours. It should double in size and be bubbly on top.
  3. Shape the dough: After the dough has risen, turn it out onto a floured surface. Fold the edges toward the center to form a round loaf, then place it on a piece of parchment paper.
  4. Preheat the Combi and Dutch oven: Place the Dutch oven (with the lid on) in the Ninja Combi and set it to Bake Mode at 450°F. Preheat for 20 minutes. The Dutch oven traps steam, which helps create that perfect crust.
  5. Bake the bread: Carefully transfer the dough (on the parchment paper) to the preheated Dutch oven. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for another 15-20 minutes, until the bread is golden brown and sounds hollow when tapped.
  6. Cool and enjoy: Let the bread cool on a wire rack for at least 1 hour before slicing. I know, it’s hard to wait, but it’s worth it!

Why this works: The Ninja Combi’s Bake Mode provides consistent, even heat, which is key for baking bread. The Dutch oven traps steam, creating the perfect environment for a crispy crust and soft interior. And because the Combi heats up so quickly, you don’t have to wait forever for it to preheat.

Mistakes to avoid:

• Not letting the dough rise long enough: The long rise time is what gives no-knead bread its flavor and texture. Don’t rush it!
• Skipping the Dutch oven: The Dutch oven is crucial for trapping steam and creating that perfect crust. If you don’t have one, you can use a deep oven-safe pot with a lid.
• Not preheating the Dutch oven: This step ensures the bread gets a good rise and a crispy crust. Don’t skip it!

Ninja Combi Hacks and Tricks (Or: How to Make This Thing Work for You)

1. The Art of Layering: How to Cook Multiple Things at Once

One of the biggest advantages of the Ninja Combi is its size, it’s big enough to cook multiple things at once, which is a huge time-saver. But if you’re not careful, you can end up with unevenly cooked food or flavors that bleed into each other. After some trial and error, I’ve figured out how to layer like a pro.

Here’s what works:

• Bottom rack: Use this for foods that need a longer cook time or more direct heat, like roasted vegetables or potatoes. The bottom rack gets the most heat, so it’s great for things that need to crisp up.
• Middle rack: This is the sweet spot for most proteins, like chicken, fish, or steak. It’s far enough from the heat source to prevent burning but close enough to get a good sear.
• Top rack: Use this for foods that need less heat or are prone to drying out, like delicate fish or baked goods. The top rack is also great for broiling or finishing dishes with a quick blast of heat.

Here’s an example of how I layer when I’m making a full meal:

• Bottom rack: Roasted potatoes (they need the most heat to crisp up)
• Middle rack: Chicken thighs (they cook at the same temperature as the potatoes but need less direct heat)
• Top rack: Asparagus (it cooks quickly and doesn’t need much heat)

Pro tip: If you’re cooking foods with strong flavors (like fish or garlic), use separate racks or cook them in batches to prevent flavor transfer. And always make sure there’s enough space between the racks for air to circulate.

2. The Probe Thermometer: Your Secret Weapon for Perfectly Cooked Meat

If you’ve ever cut into a piece of meat only to find it’s overcooked or undercooked, you know how frustrating it can be. The Ninja Combi’s probe thermometer is a game-changer because it takes the guesswork out of cooking meat. Just insert the probe into the thickest part of the meat, set the target temperature, and let the Combi do the rest. When the meat reaches the desired temperature, the Combi will beep and switch to a keep-warm setting. It’s foolproof.

Here’s how I use it:

• For chicken: Insert the probe into the thickest part of the thigh or breast, avoiding the bone. Set the target temperature to 165°F.
• For steak: Insert the probe into the center of the steak. For medium-rare, set the target temperature to 130-135°F. Remember, the steak will continue to cook a few degrees after you remove it from the Combi, so pull it out a little early.
• For pork: Insert the probe into the thickest part of the cut. Set the target temperature to 145°F for chops or 160°F for roasts.
• For fish: Insert the probe into the thickest part of the fillet. Set the target temperature to 145°F.

Pro tip: The probe thermometer is also great for checking the temperature of baked goods, like bread or cakes. Just insert it into the center, if it comes out clean, your baked goods are done.

3. The Humidity Sweet Spot: How to Get Crispy, Juicy, or Tender Results Every Time

One of the things that sets the Ninja Combi apart from other appliances is its ability to control humidity. But figuring out the right humidity setting can be tricky. Too much, and your food will steam instead of crisp. Too little, and it’ll dry out. After a lot of experimentation, I’ve found the sweet spots for different types of food:

• 0-20% humidity: Use this for foods that need to crisp up, like fries, chicken wings, or roasted vegetables. The low humidity allows the hot air to do its job without adding moisture.
• 30-50% humidity: This is the sweet spot for most proteins, like chicken, steak, or fish. The steam keeps the meat moist while the hot air cooks it evenly.
• 60-80% humidity: Use this for foods that need to stay tender and moist, like baked goods, casseroles, or slow-cooked dishes. The high humidity prevents drying out and helps the food cook evenly.
• 100% humidity: This is essentially steaming, which is great for delicate foods like vegetables, dumplings, or seafood. It’s also perfect for reheating leftovers without drying them out.

Pro tip: If you’re not sure what humidity setting to use, start with 30-50% and adjust from there. And remember, the humidity setting isn’t set in stone, you can always add more steam during cooking if your food is drying out, or reduce it if things are getting too soggy.

4. Cleaning the Ninja Combi: Because No One Wants to Deal with a Smelly, Greasy Appliance

Let’s be real: Cleaning kitchen appliances is nobody’s favorite task. But if you don’t clean your Ninja Combi regularly, it can start to smell, and the grease and food particles can affect its performance. The good news is, cleaning the Combi is easier than you think, if you do it right.

Here’s how I clean mine:

1. Wipe down the interior: After each use, let the Combi cool down, then wipe the interior with a damp cloth or sponge. If there’s any stuck-on food, use a non-abrasive scrubber and a little dish soap. Avoid harsh chemicals, they can damage the non-stick coating.
2. Clean the racks and trays: Remove the racks and trays and wash them in warm, soapy water. If there’s any stubborn grease, soak them in hot water for a few minutes before scrubbing. Dry them thoroughly before putting them back in the Combi.
3. Clean the door seal: The door seal can trap food particles and grease, so it’s important to clean it regularly. Use a damp cloth to wipe it down, then dry it thoroughly to prevent mold.
4. Clean the exterior: Wipe the exterior with a damp cloth and a little dish soap. Avoid getting water in the vents or control panel.
5. Deep clean (monthly): Once a month, give your Combi a deep clean. Remove the racks and trays, then wipe the interior with a mixture of equal parts water and vinegar. This helps remove any built-up grease and odors. You can also use a steam clean function if your model has one, just add water to the reservoir and let the Combi do the work.

Pro tip: To prevent odors, leave the door open for a few minutes after cooking to let the interior air out. And if your Combi starts to smell, place a small bowl of baking soda inside and leave it overnight, it’ll absorb any lingering odors.

5. Reheating Leftovers: How to Make Them Taste Fresh (Not Sad and Soggy)

One of the things I love most about the Ninja Combi is how well it reheats leftovers. Unlike a microwave, which can make food soggy or rubbery, the Combi reheats food gently and evenly, so it tastes almost as good as when it was first cooked. Here’s how I do it:

• For pizza: Set the Combi to Combination Mode at 350°F with 20% humidity. Place the pizza on the wire rack and heat for 3-5 minutes, until the crust is crispy and the cheese is melted.
• For fried chicken: Set the Combi to Combination Mode at 375°F with 30% humidity. Place the chicken on the wire rack and heat for 5-7 minutes, until it’s crispy and heated through.
• For pasta: Set the Combi to Combination Mode at 325°F with 50% humidity. Place the pasta in an oven-safe dish, cover with foil, and heat for 10-15 minutes, until it’s hot and bubbly.
• For vegetables: Set the Combi to Steam Mode at 212°F. Place the vegetables in a steamer basket and heat for 3-5 minutes, until they’re tender and heated through.

Pro tip: If you’re reheating something that’s prone to drying out, like chicken or fish, add a splash of water or broth to the dish before reheating. The steam will help keep the food moist.

Nashville-Inspired Twists on Classic Combi Recipes

1. Hot Honey Glazed Carrots with Goat Cheese: A Sweet and Tangy Side Dish

I love carrots, but I’ll admit they can be a little boring. That’s why I started experimenting with different glazes and toppings, and this hot honey glazed carrot recipe is one of my favorites. The honey adds sweetness, the cayenne gives it a kick, and the goat cheese balances everything out. It’s the perfect side dish for a weeknight dinner or a holiday feast.

Here’s how I make it:

• Ingredients:
  • 1 lb carrots, peeled and cut into sticks
  • 2 tbsp olive oil
  • 1/4 cup honey
  • 1 tbsp apple cider vinegar
  • 1/2 tsp cayenne pepper (adjust for heat preference)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 oz goat cheese, crumbled
  • 2 tbsp chopped fresh parsley
• Method:
  1. Prep the carrots: Toss the carrots with olive oil, salt, and black pepper.
  2. Preheat the Combi: Set it to Combination Mode at 400°F with 30% humidity. Preheat for 5 minutes.
  3. Cook the carrots: Arrange the carrots in a single layer on the wire rack. Cook for 15-20 minutes, shaking the tray halfway through, until they’re tender and caramelized.
  4. Make the glaze: While the carrots cook, combine the honey, apple cider vinegar, and cayenne pepper in a small saucepan. Heat over medium heat until the mixture is smooth and slightly thickened.
  5. Glaze the carrots: Toss the cooked carrots with the hot honey glaze, then transfer them to a serving dish. Top with crumbled goat cheese and chopped parsley.

Why this works: The combination of hot air and steam in the Combi caramelizes the carrots beautifully while keeping them tender. The hot honey glaze adds a sweet and spicy kick, and the goat cheese gives it a creamy, tangy finish. It’s a side dish that’s anything but boring.

2. Smoky BBQ Chicken Wings: A Nashville Staple with a Combi Twist

If you’ve ever been to a Nashville BBQ joint, you know that smoky, tangy, slightly sweet flavor is non-negotiable. I wanted to recreate that at home, but without the hassle of firing up the grill or dealing with a smoker. The Ninja Combi turned out to be the perfect tool for the job. These wings are crispy, smoky, and packed with flavor, no grill required.

Here’s how I make them:

• Ingredients:
  • 2 lbs chicken wings
  • 1 tbsp baking powder (this is the secret to extra crispiness)
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 cup BBQ sauce (I like a smoky, slightly sweet sauce for this)
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp liquid smoke (optional, for extra smokiness)
• Method:
  1. Prep the wings: Pat the wings dry with a paper towel (this is key for crispiness). In a large bowl, combine the baking powder, salt, smoked paprika, garlic powder, onion powder, and black pepper. Toss the wings in the mixture until they’re evenly coated.
  2. Preheat the Combi: Set it to Combination Mode at 400°F with 20% humidity. Preheat for 5 minutes.
  3. Cook the wings: Arrange the wings in a single layer on the wire rack. Cook for 25 minutes, then flip and cook for another 15-20 minutes, until they’re crispy and golden.
  4. Make the BBQ sauce: While the wings cook, combine the BBQ sauce, apple cider vinegar, honey, and liquid smoke in a small saucepan. Heat over medium heat until the mixture is smooth and slightly thickened.
  5. Sauce the wings: Toss the cooked wings in the BBQ sauce until they’re evenly coated. Serve with ranch or blue cheese dressing and celery sticks.

Why this works: The baking powder is the secret to extra crispy wings, it helps draw out moisture and creates a shatteringly thin crust. The combination of hot air and steam in the Combi cooks the wings evenly and keeps them juicy, while the BBQ sauce adds that signature Nashville flavor. And because the Combi cooks so quickly, you don’t have to wait hours for your wings to be done.

3. Banana Pudding Bread: A Southern Classic with a Combi Upgrade

Banana pudding is a Southern staple, but I wanted to put my own spin on it. This banana pudding bread is like a cross between banana bread and a creamy pudding, it’s moist, sweet, and packed with flavor. And because it’s baked in the Ninja Combi, it comes out perfectly every time.

Here’s how I make it:

• Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 ripe bananas, mashed
  • 1/2 cup sour cream
  • 1/2 cup vanilla pudding mix (instant or cook-and-serve)
  • 1/2 cup vanilla wafer crumbs (for the topping)
• Method:
  1. Prep the batter: In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla, mashed bananas, and sour cream. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the vanilla pudding mix.
  2. Preheat the Combi: Set it to Bake Mode at 350°F. Preheat for 5 minutes.
  3. Bake the bread: Pour the batter into a greased loaf pan and sprinkle the vanilla wafer crumbs on top. Place the pan in the Combi and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  4. Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve.

Why this works: The Ninja Combi’s Bake Mode provides consistent, even heat, which is key for baking bread. The vanilla pudding mix adds moisture and richness, while the vanilla wafer crumbs give it that classic banana pudding flavor. And because the Combi heats up so quickly, you don’t have to wait forever for it to preheat.

The Verdict: Is the Ninja Combi Worth It?

After months of experimenting with the Ninja Combi, I’ve come to a conclusion: This appliance is a game-changer, but it’s not for everyone. If you’re someone who loves to cook but hates the hassle of multiple appliances, the Combi is a fantastic investment. It’s versatile, efficient, and produces consistently great results, once you figure out how to use it. But if you’re not willing to put in the time to learn its quirks, you might find it frustrating.

Here’s the thing: The Ninja Combi won’t replace every other appliance in your kitchen. I still use my cast-iron skillet for searing steaks, my blender for smoothies, and my microwave for reheating coffee (don’t judge). But for 80% of what I cook, the Combi has become my go-to. It’s saved me time, money, and a lot of takeout orders. And let’s not forget the joy of pulling a perfectly cooked meal out of the oven, knowing I didn’t have to babysit it or worry about uneven cooking.

So, is the Ninja Combi worth it? For me, the answer is a resounding yes. But I’ll leave you with this question: What’s the one appliance in your kitchen that you can’t live without? And could the Combi replace it? If the answer is yes, then it’s probably worth giving it a try. Just be prepared for a learning curve, and maybe a few fails along the way. But trust me, it’s worth it.

FAQ: Your Ninja Combi Questions, Answered

Q: Can I use the Ninja Combi to dehydrate food?
A: Yes! The Ninja Combi has a Dehydrate Mode that’s perfect for making jerky, dried fruit, or herbs. Just set the temperature to 135°F and let it run for 4-12 hours, depending on what you’re dehydrating. Keep in mind that the Combi isn’t as powerful as a dedicated dehydrator, so it might take a little longer. But for occasional use, it works great.

Q: What’s the difference between the Ninja Combi and an air fryer?
A: Great question! While both appliances use hot air to cook food, the Ninja Combi is much more versatile. An air fryer is essentially a countertop convection oven, it’s great for crisping up food, but that’s about it. The Combi, on the other hand, combines convection cooking with steam and has multiple cooking modes, including bake, roast, steam, and even yogurt. It’s like having a tiny commercial kitchen in your home. That said, if you’re only looking to make crispy fries or chicken wings, an air fryer might be all you need.

Q: Can I use metal pans or trays in the Ninja Combi?
A: Yes, you can use metal pans or trays in the Combi, but there are a few things to keep in mind. First, make sure the pan is oven-safe and fits comfortably inside the Combi. Second, avoid using pans with high sides, they can block the airflow and lead to uneven cooking. Finally, be careful when removing metal pans from the Combi, they can get very hot! I recommend using oven mitts or a towel.

Q: How do I prevent food from sticking to the wire rack?
A: Food sticking to the wire rack is one of the most common complaints about combi ovens, but it’s easy to prevent. Here are a few tips:

• Use parchment paper: Line the wire rack with parchment paper before adding your food. This works great for things like roasted vegetables or baked goods.
• Grease the rack: Lightly grease the wire rack with oil or cooking spray before adding your food. This is especially helpful for sticky foods like chicken wings or meatballs.
• Don’t overcrowd the rack: Give your food space so the air can circulate. If the rack is too crowded, the food can steam instead of crisp, which can lead to sticking.
• Let the food rest: After cooking, let your food rest on the rack for a few minutes before removing it. This gives it time to release from the rack naturally.

If food does stick, don’t panic! Let the rack cool down, then soak it in warm, soapy water for a few minutes. The stuck-on food should come right off.

@article{ninja-combi-best-recipes-my-nashville-kitchen-experiments-that-actually-worked-and-some-that-didnt,
    title   = {Ninja Combi Best Recipes: My Nashville Kitchen Experiments That Actually Worked (And Some That Didn’t)},
    author  = {Chef's icon},
    year    = {2026},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/ninja-combi-best-recipes-my-nashville-kitchen-experiments/}
}