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Baked Chili Relleno Casserole with Cheddar and Cottage Cheese

This brunch menu for brunch includes 3 different dishes that can be cooked at the same time in one oven using the True Convection or Convection Bake mode. Because the cooking time and temperature are the same for all 3 recipes, you can plan the cooking so the food will be ready to serve at the exact time you want to eat. The menu includes Chili Relleno Souffle, Creme Brulee Baked French Toast, and to round it out Roasted Breakfast Potatoes with Chicken Apple Sausage.


Each dish serves 6 - 8 people.

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Larissa Taboryski

Ingredients

10 eggs beaten

1 pint cottage cheese

1 stick unsalted butter melted

1 7oz can diced green chilies

1lb shredded cheddar or Mexican blend cheese

½ cup sifted flour (or gluten free flour)

1 tsp baking powder

½ tsp salt


Preparation

Heat oven Convection or Convection Bake Mode 325°F.


In a large bowl combine, eggs, cottage cheese, melted butter, chilies, and cheese.


Combine dry ingredients in a small bowl and stir into wet ingredients.


Pour into a  9 x 13” casserole dish, lightly buttered or coated with spray oil, and bake for 35 - 40 minutes until a tester comes out clean.


Link to Baked Creme Brulee French Toast and Breakfast Potatoes with Chicken Apple Sausage

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Baked Ham with Tangerine Glaze and Roasted Carrots

Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.  


In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.

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Ingredients

Preparation

1 - smoked ham, bone-in, skin on 7 - 9 lbs

1 - bunch fresh sage leaves

¾ - cup olive oil

1 - cup unsalted butter, cut into chunks

2 - cups tangerine juice

2 - tangerines, sliced thin, seeds removed

2  - cups, packed light brown sugar

1 - cup water

½ - teaspoon whole cloves

2 - cinnamon sticks

1 ½ - lbs baby carrots

Preheat the oven in the Convection Mode 300 degrees.


Place the ham on a rack in a large roasting pan. 


Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep. 


Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.


Bake for 2 hours.


Glaze: 


Combine the  butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.  


Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.


Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.


Serves 12

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