Toaster Oven Cheese and Egg Toast
Toaster Oven Cheese and Egg Toast
Ingredients
2 Slices Bread
1 Large Egg
½ cup Grated Cheese (cheddar, pepper jack, or gruyere)
1 tsp finely chopped Fresh Herbs, like thyme or rosemary
Salt and Pepper To Taste
(optional) Pinch Cayenne
Directions
Toast the bread lightly or for about a minute on each side
Select the BAKE setting on your toaster oven.
Line a toaster pan with parchment paper to prevent the pan from getting too dirty.
In a small bowl, crack the egg and beat until well combined.
Toss in the cheese and herbs. Add salt and pepper to taste.
Place the bread on the parchment paper-lined toaster pan and spread the mixture all over the lightly toasted bread.
If desired, sprinkle with some cayenne pepper.
Bake for about 10 to 12 minutes or until the cheese and egg mixture has puffed, bubbly, and starting to brown.
Serve immediately.
Halogen Oven Quiche Lorraine
Halogen Oven Quiche Lorraine
Ingredients
Puff Pastry dough or store-bought sheets
4 strips of bacon
1 onion, thinly sliced
1 cup Gruyère or Swiss cheese, cubed
¼ cup Parmesan cheese, grated
4 eggs, lightly beaten
2 cups heavy cream (or 1 cup each milk and cream)
¼ tsp nutmeg
½ tsp salt
¼ tsp freshly ground pepper
(optional) green onion, for garnish
Directions
Start by lining a halogen oven-safe pan with parchment paper.
Line the pan with a puff pastry sheet or puff pastry dough.
Bake at 350°F for 6-8 minutes, only baking it slightly.
Reduce the heat to 315°F. Remove the pastry puff-lined pan from the oven. Set aside.
On a skillet or saucepan, cook the bacon until crisp and remove.
Remove excess bacon fat from the pan, keeping about one tablespoon inside.
Saute the onions on the skillet until translucent.
Crumble the bacon.
Sprinkle the bacon, onion, and cheese over the partly-baked puff pastry.
In a bowl, combine the eggs, cream, nutmeg, salt, and pepper.
Strain the mixture and pour it into the puff pastry.
Bake in the Halogen Oven for 20 minutes on a low rack, when it turns brown, cover the dish with aluminum foil and cook for another 15 minutes.
Check that the quiche is fully cooked by inserting a skewer or a knife, once it comes out clean, remove the pan from the oven and allow it to cool.
Carefully remove the quiche from the pan and discard the parchment paper liner. Serve with sliced green onions if desired.
Convection Oven Potato and Pepper Sausage Bake
Convection Oven Potato and Pepper Sausage Bake
Ingredients
5 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 large sweet orange pepper, sliced lengthwise
1 large sweet red pepper, sliced lengthwise
1 shallot, chopped
4 garlic cloves, minced
4 tbsp olive oil
2 tsp paprika
¾ tsp salt
½ tsp dried thyme
½ tsp freshly ground black pepper
1 pack of Italian sausage links
(optional) Minced fresh thyme
Directions
Preheat your Convection Oven to 375°F. If your model doesn’t allow you to modify a temperature, simply use the default temperature and keep a closer eye on your food.
Place the potatoes, sweet peppers, shallot, and garlic in a greased baking pan, drizzle everything with oil.
In a small bowl, combine paprika, salt, dried thyme, and freshly ground black pepper.
Sprinkle it on the vegetables and toss to coat. Spread evenly over the pan.
Add the sausages to the pan.
Bake for 25 to 30 minutes or until a food thermometer reads 160°C when inserted on sausages, and the vegetables are tender.
Remove from the pan and sprinkle with fresh thyme before serving if desired.
Air Fryer Chocolate Coffee Cake
Air Fryer Chocolate Coffee Cake
Ingredients
¾ cup brown Sugar
½ cup all-Purpose flour
4 tbsp unsweetened cocoa powder
¾ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 large egg
½ cup milk
¼ cup vegetable oil
1 tsp vanilla extract
½ cup hot water
1 tsp instant coffee
3 tbsp powdered sugar (optional)
Semi-sweet chocolate chips (optional)
½ cup butter (optional)
Foil
Directions
Grease an Air Fryer-Safe Baking Pan
In a large bowl, sift the flour and add in the cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, combine the brown sugar and egg and mix together.
Slowly add the milk to the sugar-egg mixture while stirring continuously, then add the oil and vanilla extract. Stir to combine.
Combine the dry ingredients with the wet ingredients in three parts to avoid clumps. Fold the ingredients together until well combined.
In a small bowl, mix the instant coffee with hot water.
Carefully pour the hot coffee into the batter. Stir and fold until combined.
Pour the mixture into the baking pan, cover it with foil, and poke holes on it at random.
Place the baking pan inside the Air Fryer Basket.
Air Fry at 160°C for 25 minutes.
Remove the foil and continue baking for another 10 minutes, or until a skewer or butter knife comes out clean when poked in the middle.
Allow the cake to cool in the pan for about 10 minutes before removing the cake, or else it will fall apart.
(optional) Make a chocolate glaze by placing the chocolate chips in the microwave and cooking in 15-20 second intervals. Stopping in between to stir the chips. Once melted, combine the butter with the chocolate and mix well. Pour over the cake.
Place the cake on a serving dish and sift powdered sugar on top.
Enjoy!
Potato Salad
Potato Salad
Ingredients
3 large eggs
2 garlic cloves, grated
½ tsp salt
1 tbsp lemon juice, more as needed
1 large egg yolk
1 cup extra-virgin olive oil
¼ cup sour cream
½ cup celery, finely chopped
¼ cup red onion, finely chopped
2 lbs white or yellow potatoes
Black pepper, to taste
2 tbsp chives, finely chopped
Directions
Boil water in a small pot. Place 2 eggs and cover to cook. Bring to a boil over high heat for about 2 minutes. Remove pot from heat and cover for 8 minutes.
Transfer eggs to a bowl of ice water to cool down. Peel and dice into small pieces. Set aside.
In a blender, combine grated garlic, salt and lemon juice, and pulse for few times until combined.
Add in egg yolk, then pulse. With motor running, slowly drizzle in olive oil until completely combined and consistency is thick.
Scrape into a bowl and fold in sour cream. Toss in celery and red onion. Set aside.
In a large pot with salted water, put all unpeeled, clean potatoes. Water must be able to cover potatoes by an inch.
Bring to a boil over medium-high heat and cook for 15 to 25 minutes or until potatoes are tender.
Drain and cool the potatoes.
After cooling, dice the potatoes into 1 1/2-inch square.
In a large bowl, toss the diced potatoes together with diced boiled eggs and 2/3 of the dressing.
Refrigerate to cool down. Add the remaining dressing before serving.
Top with chopped chives.
Asian Beef Bowl
Asian Beef Bowl
Ingredients
2 lbs lean ground or minced beef
¾ tsp baking soda
6 tbsp hoisin sauce
3 tbsp soy sauce
1 tbsp tomato paste
1 tsp Asian sesame oil
1 tsp sugar
½ tsp red pepper flakes
¼ tsp white or black pepper
1 tbsp vegetable oil
4 cloves garlic, minced
2 tbsp fresh ginger, minced
scallions, chopped, light and dark green parts separated
FOR SERVING
Rice
Chopped cashews
Sesame seeds
Carrots, julienned
Bell pepper, julienned
Lettuce, chiffonade
Directions
In a large bowl, sprinkle baking soda into the meat and mash it with your hands. Let it sit for about 20 to 25 minutes.
In another smaller bowl, combine hoisin sauce, soy sauce, tomato paste, sesame oil, sugar, pepper, and red pepper flakes. Set aside.
After 25 minutes, in a large skillet, sauté ground beef over medium-high heat for 5 minutes or until slightly browned.
Add in the garlic, ginger, and light scallions. Sauté and stir continuously until softened.
Add the hoisin mixture and continue stirring until beef is coated with the mixture. Taste and adjust seasoning as desired. Stir in the remaining scallions.
Serve the beef over rice.
Top it with the chopped cashews, sesame seeds, and vegetables as desired.
Apple, Walnuts and Lettuce Salad
Apple, Walnuts and Lettuce Salad
Ingredients
1 tbsp sherry vinegar or champagne vinegar
1 tsp balsamic vinegar
1 tbsp freshly squeezed lemon juice
1 small garlic clove, minced
2 tsp Dijon mustard
Salt and freshly ground pepper, to taste
2 tbsp walnut oil
5 tbsp extra virgin olive oil
FOR THE SALAD
45 cups chopped lettuce like endive or escarole, and radicchio
2 apple, diced (about ¼-inch)
½ cup walnuts, chopped
½ cup feta or blue cheese, crumbled (optional)
¼ cup mixed parsley, chives, and tarragon, chopped
Directions
In a small bowl, whisk together sherry and balsamic vinegar, lemon juice, garlic, mustard, salt, and pepper.
Add the walnut and olive oil, continue whisking.
In a large salad bowl or any large bowl, combine all the salad ingredients.
Pour the prepared dressing and toss until well coated.
Serve immediately.
Red Wine & Shallot Steak Sauce
Red Wine & Shallot Steak Sauce
Ingredients
400 ml red wine
400 ml beef stock
3 tbsp butter
250 g shallots, sliced
4 tbsp olive oil
1 garlic clove, lightly crushed
1 Sprig rosemary
5 tbsp balsamic vinegar
Salt and ground black pepper, to taste
Directions
In a medium saucepan, add olive oil and sauté sliced shallots over high heat for about 3 minutes while stirring often until shallots are lightly browned.
Season with ground black pepper, then add the crushed garlic clove and a sprig of rosemary.
Continue cooking for another 3 minutes. Stir continuously to prevent the shallots from burning.
Pour in the balsamic vinegar and cook until it evaporates into a syrup.
Pour in your red wine and cook until reduced by two thirds.
Add in the beef stock and bring to a boil.
Turn down the heat and continue to simmer until reduced by two-thirds or around 250ml.
Remove garlic and rosemary.
Sprinkle a little salt to taste and whisk in the butter.
You may add any juices from the steaks just before serving.
Cheesy Baked Asparagus
Cheesy Baked Asparagus
Ingredients
2 lbs asparagus stalks, trimmed
¾ cup heavy cream
3 cloves garlic, minced
Salt and freshly ground black pepper, to taste
1 cup Parmesan cheese, shredded
1 cup shredded mozzarella
(optional) Red pepper flakes
Directions
Preheat your oven to 400º.
Prepare a baking dish and place your trimmed asparagus.
Pour heavy cream over asparagus, then scatter.
Toss in some garlic.
Generously season with salt and pepper.
Sprinkle on some Parmesan, mozzarella and red pepper flakes.
Bake for about 25 to 30 minutes or until cheese is golden and melty, and the asparagus is tender.
Butter Garlic Mushrooms
Butter Garlic Mushrooms
Ingredients
1 ½ lbs champignon mushrooms, cleaned
4 tbsp butter, melted
2 cloves garlic, minced
2 tsp Fresh thyme, chopped
1 tsp balsamic vinegar
Salt and ground black pepper, to taste
Directions
Preheat your oven to 375°
In a medium bowl, whisk together butter, garlic, thyme, and vinegar.
Evenly spread the mushrooms on a large baking sheet.
Pour the butter-garlic mixture over mushrooms and dash with salt and pepper. Toss to coat then spread back into an even layer.
Roast mushrooms for 15 to 18 minutes, until golden and tender.