Infrared Oven-Baked Chicken Cordon Bleu with Sauce
Infrared Oven-Baked Chicken Cordon Bleu with Sauce
Ingredients
CHICKEN
6 boneless skinless chicken breast halves
6 pcs mozzarella string cheese
6 slices of ham
½ cup butter, melted
1 cup seasoned bread crumbs
½ tsp thyme
1 clove garlic, crushed
¼ tsp salt
¼ tsp pepper
Toothpicks
SAUCE
2 tbsp butter
2 tbsp flour
¾ cup milk
¼ cup white wine
2 tsp Dijon mustard
1 cube chicken bouillon
½ tsp Worcestershire sauce
¼ cup Parmesan cheese
Salt & pepper to taste
Directions
Preheat the oven to 350 °F.
Pound chicken to 1/2” thick pieces. Season each with salt and pepper to taste.
On each piece, place a slice of ham and one stick of cheese.
Roll up the chicken with the cheese and ham inside and secure it with toothpicks. Set aside.
In a small dish, combine butter and garlic.Mix breadcrumbs and thyme in a separate bowl.
Dip each chicken roll in the butter and garlic bowl, then dip into the breadcrumb mixture.
Place on the oven rack and cook on high for 10-12 minutes or until the outside of the chicken is golden brown and juices run clear. You can get a cooking rack suitable for your infrared oven here.
FOR THE SAUCE
In a small saucepan, melt butter first and then add flour. Cook for about a minute.
Gradually splash in milk and wine while stirring until the mixture is smooth.
Add in Dijon, bouillon, and Worcestershire sauce. Bring to a boil while whisking continuously. Reduce heat and simmer for a minute.
Remove from heat and add the parmesan cheese while stirring. Season with salt and pepper to taste. Serve over chicken.
Infrared Oven Sweet Potato & Pecan Souffle
Infrared Oven Sweet Potato & Pecan Souffle
Ingredients
1 stick butter at room temperature, plus more to grease pan
5 medium sweet potatoes
2 large eggs
1 cup granulated sugar
1 ½ tsp vanilla extract
½ cup milk
Pinch of salt
TOPPING
1 cup pecans, finely chopped
½ tsp ground cinnamon
1 cup brown sugar
½ cup all-purpose flour
½ stick butter, at room temperature or softened
Directions
Butter a 2 1/2-quart baking dish to prevent the souffle from sticking.
In a bowl, combine the sweet potatoes, sugar, eggs, milk, salt and 1 stick butter.
Pour mixture into the buttered pan.
In a separate bowl, mix all the ingredients for the topping. Then, sprinkle them evenly on top of the sweet potato mixture.
For best results, place the pan on a rack like these ones inside your oven and cook for 350°F for 25 minutes covered, and bake uncovered for another 20 minutes or until puffed and lightly browned on the edges and top.
Serve immediately or cool and refrigerate for later.
Infrared Oven Roast Beef
Infrared Oven Roast Beef
Ingredients
3 lbs Boneless Rump Roast (if you can, pick an end cut with a layer of fat)
1 tbsp olive oil
4 cloves garlic, sliced in half or into thirds
½ cup low sodium beef broth
1 tsp dried thyme
1 tsp dried basil
1 tsp dried tarragon
1 tsp dried rosemary
Salt and pepper
Directions
Set the roast at room temperature for at least an hour or two.
Preheat your infrared oven to 375°F (190°C).
Dry the roast by patting with paper towels.
Using the tip of a sharp knife, make small incisions around the roast and insert the sliced garlic into them.
Rub the roast with olive oil and sprinkle a generous amount of salt and pepper.
Place the roast into the oven rack, fatty side up, with a roasting pan to catch the drippings on the rack beneath it. You can get a rack that fits your infrared convection oven here.
Cook the roast initially at 375°F (190°C) for half an hour, to brown it. Then lower the heat to 225°F (107°C) and cook for an additional 1/2 to 2 1/2 hours.
Stick a food thermometer like this one inside the roast. When the internal temperature reaches 135°F to 140°F, remove it from the oven.
Tent with foil and let it rest for 20 to 30 minutes before cutting.
Convection Oven-Baked Honey Lemon Chicken Thighs
Convection Oven-Baked Honey Lemon Chicken Thighs
Ingredients
4 bone-in, skin on chicken thighs
sesame seeds, for garnish
Chives, for garnish
MARINADE
1 tbsp soy sauce
1 chicken stock cube, crumbled
1 tsp sugar
HONEY LEMON SAUCE
⅓ cup honey
zest of 1 lemon
3 tbsp juice of 1 lemon
2 tsp corn flour (cornstarch) mixed with 2 tbsp water
Directions
Heat oven to 400°F.
Blot chicken thighs with paper towels until completely dry.
In a large bowl, combine chicken thighs with the marinade ingredients.
Mix well with your hands and ‘massage’ the marinade into the thighs. Let it sit while you make the sauce.
To make the honey lemon sauce, in a small saucepan, combine the honey, lemon zest and lemon juice over medium-high heat. Bring to simmer and cook for a minute.
Pour in the corn flour mixture and stir vigorously for half a minute or until consistency becomes thick.
Remove from heat and set aside while you cook your chicken.
Line a rimmed baking sheet with foil (if desired); and place a wire rack on it. Place chicken on the rack and cook it in the oven between 25-35 minutes.
Check that your chicken is cooked thoroughly. You can check by checking its internal temperature using a food thermometer.. The temperature should read 165° F for chicken.
Let chicken rest for 5 minutes.
Place chicken in a large bowl. Add the honey lemon sauce and toss until well combined.
Sprinkle the sesame seeds and chives, toss again and serve.
Convection Oven-Baked Classic Ziti
Convection Oven-Baked Classic Ziti
Ingredients
1 lb Italian sausage
2 tbsp olive oil
3 cloves garlic, minced
1 yellow onion
3 oz tomato paste
1 28 oz. can crushed tomatoes
½ tsp red pepper flakes
1 tbsp Italian seasoning blend
½ cup water
1 lb ziti
½ tbsp salt (for pasta water)
15 oz ricotta cheese
1 cup Italian Cheese Blend (or Parmesan/Mozzarella cheese)
Salt and freshly cracked black pepper, to taste
2 cups shredded mozzarella
1 handful chopped parsley (OPTIONAL, for garnish)
Directions
BOIL THE PASTE
Heat a large pot of water (approx. 2 quarts) to boil. Add ½ tablespoon of salt. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente.
Drain the pasta. Toss with a little olive oil to prevent the pasta from sticking together.
MAKE THE SAUCE
In a large skillet, heat the olive oil over medium heat then sauté onions until translucent. Put the garlic and continue to cook until it starts to soften.
Add the sausage. Cook until the meat turns brown and crispy on the edges. Drain off fat, leaving a bit behind for flavor and moisture.
Add the tomato paste, tomatoes, Italian seasoning, water, red pepper flakes and some salt and pepper. Stir and simmer for 25 to 30 minutes.
Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
PREPARE THE CHEESE FILLING
Add the ricotta, Italian cheese blend, and some freshly cracked black pepper to a bowl and stir to combine.
Preheat the oven to 350°F.
TO ASSEMBLE
Pour drained ziti into a bowl. Add the cooled reserved meat sauce and toss to combine.
Pour half of the ziti mixture to a 9x13" baking dish.
Add half of the ricotta mixture on top of the ziti in small drops. Then spoon half of the red sauce and sausage over the pasta and ricotta. Repeat with the second half of the pasta, ricotta mixture, and sauce.
Finally, top with 2 cups of shredded mozzarella.
BAKING TIME
Cover the baking dish with foil, making sure it does not stick to the cheese.
Transfer the covered baking dish to the oven and bake for 20 minutes.
After 20 minutes, remove the foil and return to the oven to broil for 5 minutes, or just until the cheese is slightly browned.
Top with chopped parsley, if desired, then serve.
Convection Oven-Baked Beef Tacos
Convection Oven-Baked Beef Tacos
Ingredients
10 taco shells
1 ½ lbs ground beef
1 medium sized onion
1 envelope taco seasoning mix
1 can refried beans (OPTIONAL)
2 cups shredded Cheddar cheese
1 tsp hot pepper sauce, optional
Shredded lettuce, chopped tomato, sliced jalapeño chiles, chopped red onion, lime wedges, cilantro leaves, salsa, guacamole, and sour cream, if desired
Directions
Preheat the Convection oven to 325° F.
In a large skillet, cook beef over medium and onion heat for 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning mix and water and boil.
Reduce heat and simmer uncovered for 2 to 3 minutes, stir constantly until mixture has thickened. Remove from heat.
Assemble by spreading about 2 tablespoons of refried beans in the bottom of each shell.
Top each shell with ¼ cup of beef mixture and 2 tablespoons of shredded cheese.
Cook for 5 to 7 minutes or until the cheese is melted.
Top with remaining ingredients, if desired.
Pressure Cooker Vegan Butternut Squash Soup
Pressure Cooker Vegan Butternut Squash Soup
Ingredients
6 cups butternut squash, cut into 1-inch pieces
2 cups vegetable broth
1 ½ cups light coconut milk
2 medium carrots chopped into 1-inch pieces
⅓ cup onions, diced
2 cloves garlic
1 dried bay leaf
1 tsp or few sprigs of thyme
salt & pepper to taste
½ tsp curry powder (optional)
½ tsp ginger powder (optional)
¼ tsp cayenne powder
(Optional toppings) roasted pumpkin seeds, minced fresh garlic chives, vegan cheese.
Directions
Add the butternut squash, vegetable broth, carrots, onions, garlic, bay leaf, and thyme to the pressure cooker. For a spicy soup, you may add in optional spices.
Set on high heat and cook for 10 minutes. Wait for another 10 minutes before releasing the pressure, then open the lid.
Remove bay leaf and thyme sprigs (if you used them). Add in the coconut milk.
Use an immersion blender or a blender and blend until smooth. Season with salt and pepper to taste and garnish with roasted pumpkin seeds, minced fresh garlic chives and vegan cheese.
Pressure Cooker Lemon Chicken & Rice Soup
Pressure Cooker Lemon Chicken & Rice Soup
Ingredients
1.25 lbs chicken tenders or boneless chicken breasts
1 cup uncooked rice (of your choice), rinsed
5 stalks of celery, chopped
3 medium-sized carrots, chopped
1 tbsp Olive oil or butter
1 large yellow onion, diced
2 cloves garlic, minced
½ cup green peas (optional)
1 cup mushrooms, chopped (optional)
1 tsp dried thyme
½ tsp salt
¼ tsp ground black pepper
4 cups chicken stock
2 cups water
1 Lemon juice and zest
Fresh parsley, for garnish
Directions
Using your pressure cooker, sauté onions in oil or butter until translucent. Add the garlic to the onions and sauté for a minute or until fragrant.
Add celery, mushroom and thyme, sauté for about 2 minutes.
Put the rinsed rice, chicken broth, salt, pepper, and water. Stir one more time and then lock on the lid and turn the heat on high for 7 minutes or until it whistles.
Reduce heat to medium and let it cook for another 10 minutes.
Once pressure has released, open the lid. Remove the chicken from the pot and shred using two forks or in a large bowl with a hand mixer. Set aside.
Without the lid, return the cooker on heat. Add carrots and green peas to the soup and cook on high heat for 2 minutes or until carrots are crisp and tender.
Add shredded chicken. Gradually add lemon juice, then adjust the taste between salt, pepper and lemon juice depending on your preference.
Ladle in soup bowls, garnish with fresh parsley and serve hot. To always know the ideal settings and cooking time for your chicken, depending on its thickness and weight, on your pressure cooker, you can use the Pressure Cooker Guide sold here.
Pressure Cooker Cheesy Lemon Shrimp Risotto with Asparagus
Pressure Cooker Cheesy Lemon Shrimp Risotto with Asparagus
Ingredients
2 tbsp olive oil
1 lb large shrimp, peeled and deveined
1 small onion, finely chopped
½ cup mushrooms, sliced
½ tsp salt
5 cloves garlic, minced
2 cups Arborio rice
½ cup dry white wine
4 cups chicken stock, low or no sodium
4 tbsp unsalted butter
1 cup freshly grated parmesan cheese
Salt and black pepper to taste
2 tbsp fresh lemon juice
2 tsp lemon zest
1 lb fresh asparagus, trimmed
Directions
In your pressure cooker, on low heat, put one tablespoon of olive oil and add half of the garlic. Toss the shrimp and sauté until it turns pink.
Add 1 tbsp butter and stir until it melts. Add asparagus; cook for 3-5 minutes or until
tender. Remove and keep warm.
tender. Remove and keep warm.
Still on the pressure cooker, add another tablespoon of oil and sauté onions, garlic and mushrooms.
Cook until fragrant.
Cook until fragrant.
Add 2 tbsp butter to the pot and melt. Put the rice and stir for 1-2 minutes until the rice is
coated in butter.
coated in butter.
Add the wine. Bring to a boil, let it cook and be absorbed by the rice while continuously
stirring.
stirring.
Add chicken stock and ½ tsp salt and black pepper. Stir well and seal the lid.
Set the pressure cooker to high pressure for 5 minutes.
Quick release the steam
Remove the lid. Add the remaining butter and parmesan cheese while stirring vigorously
to create creamy risotto. Taste to adjust the salt and add black pepper.
to create creamy risotto. Taste to adjust the salt and add black pepper.
Stir in the lemon juice, lemon zest, cooked shrimp, and asparagus. Serve immediately
with lemon wedges and more fresh parmesan at the table. To always know the ideal settings and cooking times for your food using your pressure cooker, you can use a Pressure Cooker Guide like the one sold here.
with lemon wedges and more fresh parmesan at the table. To always know the ideal settings and cooking times for your food using your pressure cooker, you can use a Pressure Cooker Guide like the one sold here.
Vegan Fried Ravioli
Vegan Fried Ravioli
Ingredients
8 oz vegan or veggie ravioli
½ cup bread crumbs
1 tsp basil (preferably dried)
1 tsp oregano (preferably dried)
1 tsp garlic powder
Salt and pepper to taste
¼ cup vegan mayonnaise
Cooking spray
Your favorite tomato sauce or marinara.
Directions
Combine bread crumbs, basil, oregano, garlic powder, salt, and pepper.
Dip ravioli into vegan mayonnaise, making sure there’s no excess.
Fully cover the dipped ravioli with the bread crumb mixture.
Put the breaded ravioli into the air fryer basket, making sure not to overlap the ravioli. To lessen your cooking time, you can cook more raviolis at the same time with the help of an Air Fryer Rack. You may also use a grill mesh or mat like these to prevent them from falling off the rack.
Spray the ravioli with cooking spray for extra crispness.
Depending on the make and model of air fryer, you may need more or less cooking time. Generally, you can set your air fryer at 390° and air fry for 6 minutes. Then, flip the ravioli gently and cook for 2 more minutes.
Lightly pour some sauce over the ravioli or serve the sauce separately for dipping.