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With the convection method, the cauliflower and onion mixture stays moist without being overly liquid, resulting in a deliciously nutty flavor from the roasted cauliflower. What is more, these empanadas are vegetarian, which are a great option! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Vegetarian Argentine Empanadas with Roasted Cauliflower Filling Convection Roast Mode Golden, flaky empanadas fresh out of the oven, inviting you to indulge in their savory, mouth-watering filling. The recipe for cauliflower empanadas is straightforward, and the results are exceptional. The crispy, flaky dough is delightful whether served for lunch, dinner, or as a snack. They are especially enjoyable at social gatherings with friends, particularly when paired with red wine. One significant advantage of cooking the onions in the oven is that, unlike meat empanadas, the onion mixture won't have excess juices. When making meat empanadas, you usually need to refrigerate the filling and drain some of the juices before assembling. However, with the convection method, the cauliflower and onion mixture stays moist without being overly liquid, resulting in a deliciously nutty flavor from the roasted cauliflower. What is more, these empanadas are vegetarian, which are a great option! INGREDIENTS 1.5 LBS of cauliflower florets 2 large onions 2 TBS smoked or sweet paprika 1 TBS Ancho chili powder (substitute with paprika if you prefer it less spicy) 1 tsp of cumin ⅓ cup of soy sauce ½ cup of chopped olives 1 TBS Aglio Olio seasoning blend or your favorite blend 1 package of turnover dough (for 20 empanadas; available in Latin or Middle Eastern grocery stores) Olive oil Salt 1 egg (for egg wash) Recipe ingredients. Dough discs for empanadas. PREPARATION Preheat your oven to 375°F (190°C) using the convection roast setting. Break down the cauliflower into florets and spread them on a rimmed baking sheet. Brush with olive oil and sprinkle with salt. Chop the onions and place them in a large bowl. Add the paprika, Ancho chili, cumin, and soy sauce (do not add olive oil). Mix well. If you use a food processor to chop the onions, be cautious; they may become too finely chopped, resulting in a very wet mixture. In this case, you will need to bake the onions for about 45-50 minutes. If you chop the onions by hand, they will cook at the same time as the cauliflower. Spread the onions on a separate rimmed baking sheet. Cooking the onions in the convection oven helps ensure the right amount of moisture while preventing excess liquid. If too much liquid were present, you would need to strain the mixture, which could lead to a loss of flavor. Unlike meat empanadas, the mixture should be on the drier side and at room temperature or cold for assembling the empanadas. Place the baking sheet with the cauliflower on the middle rack of the oven and the onions on the lower rack. Cook both for 30 minutes. When the time is up, remove them from the oven and set aside to cool. Once the cauliflower has cooled, chop the florets. Combine the chopped cauliflower with the onions, mix well, and add chopped olives. ASSEMBLING THE EMPANADAS Place one of the dough discs on a cutting board. Using a soup spoon, place a generous amount of the cauliflower-onion mixture in the center of the dough. While you do this, keep the edges of the dough disk free of any filling debris to seal the dough without any issues. Fold the dough over the filling and seal the edges with your finger. For the final touch, crimp the edges with a fork. Repeat this process until you have used all the dough discs. Enjoy your delicious cauliflower empanadas! PRINT OUR RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling .pdf Download PDF • 84KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING DIFFERENT? Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Braised Spareribs with Plum Sauce RECIPE Potato Frittata with Linguica and Kale RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Roasted Halibut Fillet RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

I paired my salmon burgers with cannellini beans sautéed with shallots and garlic, tossed with some freshly made walnut pesto, and a tomato salad. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked Salmon Burgers Convection Bake Mode Salmon burgers do require a little extra work to prepare, but since we eat so much salmon these days, it's good to vary the cooking method to keep things interesting. Of course, convection is ideal for baking the salmon burgers because cooking in convection will prevent them from drying out. Salmon burgers can be served with a salad or over a vegetable grain bowl, and of course, they are delicious in a soft bun with some salad and dressing. There are so many options. I paired my salmon burgers with cannellini beans sautéed with shallots and garlic, tossed with some freshly made walnut pesto, and a tomato salad. INGREDIENTS 1 ¼ lbs (625g) salmon filet, the thicker center portions are best 2 tbsp avocado mayonnaise 1 tbsp smooth Dijon mustard ½ tsp Old Bay seasoning 1 tsp lemon zest 1 tbsp lemon juice 3 scallions chopped 2 tbsp chopped Italian parsley 2 tbsp panko + 1 cup panko Salmon burgers ingredients. PREPARATION Chop the salmon into ¼" chunks, place about 2/3rds in a large bowl, and add the remainder to a food processor. Add the mayonnaise, mustard, seasoning, lemon zest, and juice to the salmon in the food processor and pulse to make a paste. Combine the salmon paste with the salmon chunks. Stir in the scallions, parsley, and 2 tbsp of panko, mixing lightly to combine. Season with salt and freshly ground pepper. Form the mixture into four large or six medium-sized patties and refrigerate for at least 30 minutes. Heat the oven in the Convection Bake mode to 400°F/205 °C. Spread the remaining panko breadcrumbs onto a flat plate. Press each of the patties into the panko on both sides until evenly coated. Spray the patties with some spray oil and bake for 10 - 12 minutes until firm and the panko is crispy. Place the burgers on rack position 3, counting up from the bottom. That way the heat from the top heating element will render the panko crispy and golden. Serves 4 Convection meal ingredients. PRINT OUR RECIPE Convection Baked Salmon Burgers .pdf Download PDF • 386KB WANT TO LEARN MORE? Click Here MORE SEAFOOD RECIPES FROM OUR STEAM PAGE! Lobster Mac' n Cheese RECIPE Slow Roasted Salmon RECIPE Potato Calamari Salad with Capers RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Steamed Salmon Salad Niçoise RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Baked Tomatoes Provencal Style with Parsley and Garlic is a great companion to a semi-boneless leg of lamb. Use convection mode for great results YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Tomatoes Provencal Style with Parsley and Garlic Convection or Convection Bake Mode Tomatoes Provençal served alongside perfectly sliced roast beef create a delightful culinary pairing, garnished with fresh parsley. Convection Baked Tomatoes Provencal Style is a great side dish to go with the lamb, and when tomatoes are abundant during the summer months in Provence, they are often baked and served alongside roasted meats or poultry. And with the Convection Bake mode you'll have juice tomatoes with a crumbly top. The topping of garlic, parsley, breadcrumbs, and olive oil is a Provencal classic, that makes good use of the season's bounty. These tomatoes are delicious served hot or at room temperature. INGREDIENTS 4 medium ripe tomatoes on the vine ½ cup finely chopped Italian parsley ½ cup dry breadcrumbs or Panko 3 garlic cloves, finely minced 4 tbs olive oil PREPARATION Cut a small slice from the rounded end of each tomato then cut each tomato in half. Turn the tomatoes over and place them on a rimmed baking sheet for about 30 minutes. to drain out some of the juice. Combine the parsley breadcrumbs, parsley, and olive oil in a small bowl and season with sea salt and freshly cracked pepper. Turn the tomatoes right side up and drain the baking sheet. Arrange the tomatoes on the baking sheet and spread the topping evenly over the tomatoes. Bake in Convection or Convection Bake 350°F for 20 to 25 minutes, until the tomatoes, have softened and the topping has slightly crisped. Serves 6 - 8 Link to Convection Roast Leg of Lamb Link to Convection Baked White Bean Casserole with Artichokes and Olives Convection Baked Tomatoes Provencal Style .pdf Download PDF • 98KB WANT TO LEARN MORE? Click Here ELEVATE YOUR COOKING WITH OUR STEAM RECIPES! How to Cook Rack of Lamb in a Steam Oven RECIPE Blanching and Canning in the Steam Oven RECIPE Slow Roasted Salmon RECIPE Braised Spareribs with Plum Sauce RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Susanne suggests scooping these cookies while the dough is soft and fairly liquid so that the cookies spread out and are almost like Florentine’s in texture. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Florentine Style Chocolate Oatmeal Cookies Convection Mode (True Convection) A plate of crispy Florentine oatmeal cookies paired with a cup of coffee, ready for a delightful snack. We all enjoy a sweet treat, but one that is loaded with healthy ingredients and has great flavor is definitely ideal. Susanne suggests scooping these cookies while the dough is soft and fairly liquid so that the cookies spread out and are almost like Florentine’s in texture. The recipe makes 3 dozen and trust me, hide some as they will disappear in record time. We all enjoy a sweet treat, but one that is loaded with healthy ingredients and has great flavor is definitely ideal. INGREDIENTS 1 ½ cups old fashioned rolled oats ¾ cup oat flour (rolled oats can be pulverized in the food processor until fine) ½ tsp sea salt ¼ tsp baking soda 1 cup nuts, walnuts, pecans or almonds, coarsely chopped 1 cup dark chocolate chips ½ cup vegetable oil ½ cup maple syrup ⅓ cup brown rice syrup 2 tsp pure vanilla extract PREPARATION Heat the oven in the Convection mode 325 ℉. Line two flat cookie sheets with parchment paper and set aside. Place the rolled oats, flour, salt, baking soda, nuts and chocolate chips in a large bowl and mix together. In a smaller bowl combine, oil, maple syrup, brown rice syrup and vanilla and whisk together.Stir the wet ingredients into the dry. Scoop the dough with a tablespoon cookie scoop and place the mounds at least 2 inches apart on the prepared cookie sheets so they have room to spread while baking. Bake for 12 - 15 minutes until crisp. Transfer cookies to a wire rack to cool and continue baking. Variations: Add lemon zest, orange zest, crystalized ginger or dried fruit. Makes 30 - 36 cookies Lacy Chocolate Oatmeal Cookies .pdf Download PDF • 164KB WANT TO LEARN MORE? Click Here MORE SWEET & SAVORY RECIPES FROM OUR STEAM OVEN Chocolate Flan RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The sausage, meat and parmesan can be prepare a day in advance. Sauteed onions, garlic and peppers will ensure better flavor. Convection or convection bake mode are ideal YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Italian Meatloaf with Sausage and Parmesan Cheese Convection (True Convection) or Convection Bake Mode A feast of sliced meatloaf, roasted potatoes with greens, and a vibrant fruit cobbler, all prepared with convection cooking to ensure distinct flavors without transference. This recipe begins with sauteing the onions, garlic and peppers then combining with the remaining ingredients. The meatloaf can be combined a day in advance of cooking and shaped into a log on a rimmed baking sheet or packed into a loaf pan. Successfully cooking a complete meal (Italian Style Meatloaf, Roasted Vegetables and Summer Fruit Shortcake Cobbler ) at one time requires planning but with a little orchestration it’s quite simple. Follow these steps for success. First arrange the oven racks to accommodate the different dishes. Preheat the oven in the Convection or Convection Bake mode 350 degrees. Ingredients Italian Style Meatloaf 1 small yellow onion, finely chopped 4 cloves garlic, minced 1 red pepper, seeds removed, finely chopped ½ tsp, mixed Italian seasoning 2 lbs ground beef OR 1 lb ground beef mixed with 1lb mild or spicy bulk Italian sausage 2 large eggs ½ cup breadcrumbs ½ cup fresh basil leaves, chopped ½ cup Italian parsley leaves, chopped 1 cup grated Parmesan cheese 2 tbsp Balsamic vinegar ½ tsp Kosher salt Freshly ground pepper to taste ½ cup ketchup or more to taste Roasted Potatoes with Peppers 2lbs small golden potatoes, washed, dried and cut into ½” thick slices 2 bell peppers, use different colors, halved, seeds removed and cut into 1” chunks 1 small red onion, peeled and cut into 1” chunks ½ tsp smoked Spanish paprika (mild or spicy) 2 tbsp olive oil Summer Fruit Shortcake Cobbler 6 medium nectarines or peaches, pits removed, cut into 2” chunks 2 cups fresh blueberries or blackberries ¼ cups sugar 1 tablespoon all-purpose flour Combine the fruit and sugar in a 9 x13 oven casserole dish and gently fold in the flour. Shortcake Topping 1 ¼ cups all purpose flour. Sift into a large bowl 4 tbsp sugar 1 ½ tsp baking powder ½ tsp salt In another bowl whisk 1 cup chilled whipping cream 1 large egg 1 tsp vanilla extract Preparation Timing Meatloaf 40-45 minutes cooking time + 12 minutes resting time. Roasted Potatoes and peppers 25 - 30 minutes. Shortcake Cobbler 40 45 minutes. If using Convection Bake the Top and Bottom heating elements will be generating the heat while the fan circulates the heated air, so foods placed closer to the elements will receive more direct heat. Ideally, cook the meatloaf and vegetables on the lower rack and the cobbler on the upper rack. Italian Style Meatloaf This recipe begins with sauteing the onions, garlic and peppers then combining with the remaining ingredients. The meatloaf can be combined a day in advance of cooking and shaped into a log on a rimmed baking sheet or packed into a loaf pan. Heat a medium sized skillet over moderate heat and add 2 tablespoons of olive oil. Add the onion and sauté for a few minutes until it softens. Stir in the garlic, red pepper and seasoning and cook for 8 - 10 minutes until the peppers are soft and slightly charred on the edge. Set the vegetables aside to cool slightly before adding to the remainder of the ingredients. Combine the remainder of the ingredients in a large mixing bowl and gently fold in the cooked vegetables taking care not to overmix. Pack the meatloaf into a loaf pan or place on a rimmed baking sheet and shape into a tight uniform log. Spread the ketchup evenly over the top. Slide the tray onto the lower rack in the oven and set the timer for 40 minutes. The meatloaf should be firm to the touch and the internal temperature should reach 160 degrees when checked with an instant read thermometer. Roasted Potatoes with Peppers Combine the vegetables in a medium sized bowl and add the paprika and oil. Just before adding to the oven add in ½ tsp Kosher salt and a little freshly ground pepper. The vegetables can be cooked next to the meatloaf or or a separate tray. Summer Fruit Shortcake Cobbler Drop the dough in even mounds over the fruit. The dough can be sprinkled with a little more sugar combined with a ½ tsp ground cinnamon for some added pizzazz. Place the cobbler in the upper portion of the oven and cook for 40 - 45 minutes until the biscuits are golden and firm to the touch. Each recipe serves 6 - 8 people Convection Meal _ Italian Style Meatloaf_Veggies_Cobbler .pdf Download PDF • 214KB WANT TO LEARN MORE? Click Here MORE RECIPES TO PICK FROM OUR STEAM OVEN! Hot Corned Beef Sandwich RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Prepare this Baked Mahi Mahi meal with Roasted Vegetables in your convection oven. The key is the timing of the dishes and of course your convection oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Mahi Mahi with Roasted Vegetables Convection Roast or Convection Bake Mode Baked Mahi Mahi with lemon and herbs, served with roasted vegetables and chickpeas. Cooking a simple meal of baked Mahi Mahi filets with a medley of zucchini and peppers and cauliflower steaks in a Convection oven is easy. The key things to consider when preparing a Convection meal are the timing of the different dishes, the best temperature, and the rack position. The circulating Convection heat keeps the fish moist and juicy and you can easily prepare several trays of roasted vegetables at the same time. Here is the cooking plan. The vegetable dishes will take the longest to cook and will benefit from a higher cooking temperature so they go into the oven first to cook for 15 - 20 minutes. While the vegetables are cooking you can season the fish and prepare an herb sauce such as Chimichurri to serve with the meal. When the vegetables are almost cooked, reduce the oven temperature to 350 degrees and slide the fish into the oven to cook for 6 - minutes and everything will be ready to serve at one time. PREPARATION If you plan to cook the cauliflower as shown in the video, then arrange 3 racks in your oven. One close to the bottom for the cauliflower, one closer to the top for the zucchini, and one in the middle for the fish. Heat the oven in the Convection Roast or Convection Bake mode at 400 degrees. Combine the zucchini, onion, pepper, garbanzo beans, and seasonings with enough olive oil to coat on a rimmed baking sheet and season with some Kosher salt and ground pepper. Slide the tray into the oven on the top rack and set the timer for 15 minutes. Meanwhile, place the fish on a lightly oiled rimmed baking sheet and top with the oregano and lemon. Drizzle olive oil over the fish and sprinkle with Kosher salt and ground pepper. When the timer has elapsed, reduce the oven temperature to 350 degrees and slide the fish on the middle rack in the oven. Cook for 6 - 8 minutes until the fish is firm. INGREDIENTS 1 ¼ lb. Mahi Mahi filets 3 medium zucchini, cut into 1” chunks ½ red onion, cut into 1” chunks 1 pepper, red or yellow, seeds removed, cut into 1” chunks 1 cup cooked garbanzo beans ¼ tsp dried Italian seasoning Pinch of dried chili flakes 2 tbsp olive oil ¼ tsp dried oregano ½ lemon sliced PRINT OUR RECIPE Baked Mahi Mahi with Roasted Vegetables .pdf Download PDF • 125KB WANT TO LEARN MORE? Click Here MORE SEAFOOD RECIPES FROM OUR STEAM OVEN! Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Paella with Steamed Mussels and Shrimp RECIPE Slow Roasted Salmon RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cubed Japanese eggplant tossed with sesame oil, ginger, and garlic roasted in Convection and served with a grilled pork blade steak for a quick delicious Convection meal. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Japanese Eggplant & Grilled Pork Blade Steak Convection and Convection Broil A beautifully arranged meal of tender meat, roasted eggplant, fresh greens, chilies, and scallions on a patterned tablecloth. Cubed Japanese eggplant tossed with sesame oil, ginger, and garlic roasted in Convection and served with a grilled pork blade steak for a quick delicious Convection meal. This recipe demonstrates how to make good use of the Convection Broil mode in your oven. I began by roasting the eggplant in the Convection mode, then changed the mode to Convection Broil and added the pork blade steak. The benefit of using the Convection Broil mode is that the eggplant could continue cooking in Convection while the pork was being cooked by the powerful direct heat of the broiler. I prepared this meal in a Speed oven that has Microwave, Convection, and Broil modes but this meal can also be prepared using the Convection Broil mode in a larger Convection oven. This meal could also be prepared with boneless skinless chicken thighs, salmon, or skirt steak if you prefer. INGREDIENTS For cooking the eggplant 2 Japanese eggplant, cut into 1” chunks 1 tbsp toasted sesame oil 1 tbsp peanut oil 3 cloves garlic, coarsely chopped 1 tbsp minced fresh ginger Sauce for serving the eggplant ¼ cup tamari or soy sauce 2 tbsp rice vinegar 2 tbsp Mirin cooking wine or dry Sherry 2 tsp cornstarch Garnish for serving the eggplant 4 scallions, white part only, finely chopped Finely sliced hot red chili (optional) Fresh chopped cilantro for serving, optional For the pork blade steak 1 pork blade steak, approx. 12 oz 1 tsp Chinese 5-spice powder 1tsp peanut oil PREPARATION Heat the oven in the Convection or Convection Roast mode and set the temperature to 375F (190C). Place one oven rack close to the Broil element and the other rack in the middle of the oven. Toss the cubed eggplant with the sesame and peanut oils and the garlic and ginger. Spread the eggplant onto a rimmed baking sheet and place it on the middle rack in the oven. Set the timer and cook the eggplant for 20 minutes. Meanwhile, prepare the sauce and the garnish and season the pork blade steak. Place the blade steak on a foil-lined rimmed baking sheet. When the timer has elapsed change the oven mode to Convection Broil 475F (246C) and slide the pork into the oven. Cook the pork for 5 - 6 minutes on the first side then turn it and cook for another 4 - 5 minutes. Set the pork aside to rest for a few minutes before slicing, drizzle the eggplant with the sauce and add the garnish before serving. Serves 2 PRINT OUR RECIPE Roasted Japanese Eggplant & Grilled Pork Blade Steak .pdf Download PDF • 380KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES COOKED WITH STEAM! Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Steamed Eggplant with Chili Crisp and Soy Black Vinegar Sauce RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Braised Spareribs with Plum Sauce RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Baked Chicken Breasts with Broccoli Quinoa Casserole, two dishes at the same time in Convection Mode with no transference of flavor YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Chicken Breasts with Broccoli Quinoa Casserole Convection Bake or Convection Roast Mode Broccoli casserole as part of a Convection Meal. Cooking bone-in chicken breasts in either your Convection or Combi steam oven is proof positive of the benefits of convection cooking. Provided you don’t overcook the chicken it will be incredibly juicy, in my experience the children will enjoy eating it and for the adults, you can use a flavorful spice rub or add a fresh salsa or some tapenade for more flavor. To serve with the chicken a casserole that features broccoli and cheese is often well received and to make it a little more interesting and nutritious you can add in some cooked quinoa. The quinoa and broccoli need to be cooked prior to assembling the casserole and can be cooked together in the combi-steam oven or in the traditional method on the cooktop. Once assembled the casserole can be baked at the same time the chicken is cooking. If you are adventurous you could also plan to prepare a simple dessert such as a fruit crisp, some baked apples, or a bread pudding that can be baked at the same time. I am making Peanut Butter Brownies, these are easy to assemble and cook at the same temperature as the other foods. Also, this is a great project for the kids to work on while you are preparing the other dishes. So let’s see how it all comes together. INGREDIENTS 2 - large bone-in, skin-on chicken breasts For best results when roasting chicken breasts choose bone-in skin-on breasts. The skin can be removed prior to eating if you prefer and the bones can be simmered to make chicken stock, best of all the chicken will be incredibly juicy. A little Kosher salt and some Old Bay seasoning is a mellow combination and make a nice rub for the kids. For adults, there are many options. Kinder BBQ rubs are a good ready mixed option or you can make a flavorful rub with some ground cumin, turmeric, and garlic powder, or for a Latin flavor use some adobo or other ground chili seasoning. A simple rub with Italian seasoning and garlic powder is also good. PREPARATION Rub a little vegetable or olive oil into each of the breasts and season each one according to taste. Place on a rimmed baking sheet. If planning to cook several dishes at one time, arrange the oven racks to accommodate the pans before heating the oven. Heat the oven in the Convection Roast or Convection Bake Mode 350°F. Cook the chicken breasts on the upper rack for 25 - 35 minutes, depending on the size. When you remove them from the oven, set them aside to rest before carefully removing the meat from the bone and slicing. Link to Peanut Butter Brownies Convection Roast Chicken Breasts Meal .pdf Download PDF • 99KB WANT TO LEARN MORE? Click Here THERE IS SOMETHING ABOUT STEAMING CHICKEN! 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Slow Roasted Chicken Wings RECIPE Chicken Enchilada Casserole Steam Baked RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Convection is the ideal mode for roasting large cuts of meat such as a Standing Rib or Prime Rib Roast. In this article I am showing you 3 methods that yield great results. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Beef Rib Roast Convection Roast or Convection Bake and Low Temperature Roasting Beef Rib Roast Convection is the ideal mode for roasting large cuts of meat such as a Standing Rib or Prime Rib Roast. There are several options for cooking this cut of beef and both yield great results. Typically Beef Rib roasts are seasoned with salt and pepper but you can add your preferred seasoning and of course don't forget the horseradish for serving. In the traditional method the beef is cooked for a short period of time at a high temperature then cooked for a longer period of time at a moderate temperature. The other option is to cook the beef at a low temperature between 160 - 200 F, then finish the cooking with a short period of high heat. This method yields amazing results but the cooking time will be much longer, for accurate results using either the oven meat probe or a wireless thermometer will ensure the best results. Meats cooked in this method will be fully cooked however the meat will be very pink in appearance. When inserting a meat probe, slide the sensor into the meat on an angle and make sure it sits in the meat and doesn’t touch the bone. Ingredients Beef Rib Roast, Choice or Prime Boneless or Bone-In Kosher Salt Garlic Powder Preparation Beef Rib Roast Cooked in Convection Season the meat with a rub of Kosher salt and your preferred seasoning at least a day in advance. Cover the roast with a sheet of wax paper and refrigerate overnight. Remove the roast at least 2 hours prior to cooking so that it will cook evenly. Bone-in-roasts can be cooked directly on a shallow rimmed baking sheet as the meat will not touch the pan. Boneless roasts should be cooked on a rack in a shallow pan so the heat can circulate evenly around the meat and to avoid the heated pan leeching moisture from the roast. Heat the oven to 425℉ in either the Convection Roast or Convection Bake Mode. Place the meat in the oven, insert the oven probe if your oven features one. Close the door and program the meat probe to reach the desired internal temperature, keeping in mind the internal temperature will continue to rise slightly while the meat is resting, then set the timer for 15 minutes. When the set time has elapsed reduce the oven temperature to 325℉ Remove the meat when the desired internal temperature has been reached and rest the meat for 15 minutes before carving Recommended Internal Temperatures Medium Rare - 120 - 125 F, the internal temperature will rise to 130 - 135 F after resting Medium - 130 - 135 F, the internal temperature will rise to 135-140 F after resting Low Temperature Roast Method Follow the steps in the first paragraph of the convection method. Heat the oven to 200℉ in the Convection, Convection Roast or Convection Bake Mode. Place the meat in the oven and insert the probe if your oven features one. Close the door and program the meat probe to reach 5 degrees below the desired internal temperature. The internal temperature will continue to rise while the meat is resting and also when the roast goes back in the oven for the high heat cooking phase. When the desired temperature has been reached, remove the roast from the oven and set it aside to rest for 15 minutes. Increase the oven temperature to 425℉ return the roast to the oven and cook for approximately 15 minutes until the fat has rendered and the crust has crisped and browned. Because the meat has already rested it can be carved without resting again when it is removed from the oven. Approximate Timing for Low Temperature Cooking 15lb roast - 5 hours + resting + high heat cooking phase 8lb roast - 2 ½ - 3 hours + resting + high heat cooking phase PRINT OUR RECIPE Beef Rib Roast .pdf Download PDF • 63KB WANT TO LEARN MORE? Click Here STANDING RIB ROAST WITH DELICIOUS SIDE DISHES How to Cook Rack of Lamb in a Steam Oven RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Potatoes Steam Roasted with Tomatoes and Capers RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this preparation known as the reverse sear, the steak is seasoned and cooked on a rimmed baking sheet at a low temperature in Convection. The oven meat probe is programmed to 120F and when this internal temperature is reached the steak is removed from the oven and the temperature is increased to 425F. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Slow Roasted NY Steak Convection Mode and Convection Roast Mode Juicy NY steak paired with crispy oyster mushrooms. In this preparation known as the reverse sear, the steak is seasoned and cooked on a rimmed baking sheet at a low temperature in Convection. The oven meat probe is programmed to 120F and when this internal temperature is reached the steak is removed from the oven and the temperature is increased to 425F. Once the oven reaches temperature the steak is cooked for a few minutes at high heat to obtain a nice sear and reach 135 degrees internal temperature. Ingredients 2 sirloin strip steaks Kosher salt Steak seasoning Preparation Heat the oven in the Convection or Convection Roast mode to 300F. Season the steaks with a little kosher salt, fresh pepper, some buttery garlic steak seasoning and a drizzle of olive oil. Place the seasoned steaks on a rimmed baking sheet and insert the oven meat probe at an angle into the meat, making sure it stays in the meat and that the tip doesn’t touch the pan. Close the oven door and program the probe to reach an internal temperature of 120F. If your oven doesn’t have a probe, cook the meat for approximately 10 minutes then test the meat with an instant read thermometer. When the steaks have reached an internal temperature of 120F, remove them from the oven and increase the oven temperature to 425F. Return the steaks to the oven for a quick sear, and before serving drizzle with a little more olive oil or a smear of butter before serving. PRINT OUR RECIPE Convection Slow Roasted NY Steak .pdf Download PDF • 148KB WANT TO LEARN MORE? Click Here MORE GREAT RECIPES FROM OUR STEAM RECIPE PAGE! Hot Corned Beef Sandwich RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A pork tenderloin cooked in Convection will not dry out. Remember Convection retains moisture. Let me show you how! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Cook Pork Tenderloin in Convection Convection or Convection Bake Mode Pork tenderloin cooked in a convection oven, served with caramelized cabbage, fresh apple slices, and thyme. Pork tenderloin is an ideal cut of meat for those occasions when you need to get dinner on the table quick. However, the lean tender cuts of pork are the trickiest to cook because they are so easy to dry out. How to keep it juicy and flavorful? Well, cooking it in Convection of course. I have found that marinating the pork with a dry or wet rub adds flavor to the meat, while a quick sear in a skillet to brown the meat gives it great appeal. The perfect texture comes from finishing the cooking in Convection at a low temperature. Don’t be alarmed at the rosy shade of the meat when slicing it, this is proof that the meat did not dry out in cooking. If the rosy hue bothers a guest, cover the sliced pork with some foil and place it in the oven for a few minutes. The color will change immediately, but the texture will still be very good. INGREDIENTS 1 1lb pork tenderloin 1 tsp kosher salt ½ tsp dried oregano ½ tsp ancho chili powder 1 tbsp vegetable or olive oil PREPARATION Combine the seasoning with the oil and rub it into the pork tenderloin, before cooking. Even a 1-hour marinade improves the flavor but overnight is best. Heat the oven in the Convection or Convection Bake mode 300 or 325 degrees. Heat an oven-proof 12” skillet over moderate heat. When the pan is hot, increase the heat and lay the pork into the pan and sear it on all sides. Slide the skillet into the oven and cook for 12 - 15 minutes depending on the size. Remove the pan from the oven and rest the meat on a cutting board for 8 - 10 minutes before slicing. Spice Rubbed Pork Tenderloin .pdf Download PDF • 100KB WANT TO LEARN MORE? Click Here MORE PORK CHOICES FROM OUR STEAM MENU! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Braised Spareribs with Plum Sauce RECIPE Slow Roasted Pork Shoulder RECIPE Pork Tenderloin with Roasted Vegetables RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

There is no sacrifice of flavor in this Strawberry galette recipe that features a crust made with vegan butter and coconut sugar to enhance the sweetness of the fruit. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Strawberry Galette with Vegan Pastry Crust Convection Bake Mode Indulge in this delightful vegan strawberry galette, a perfect balance of flaky crust and juicy berries for your plant-based dessert cravings. Summer fruits can be enjoyed in their natural form or easily transformed into a delicious pie, galette, cobbler or crisp; the options are endless. There is no sacrifice of flavor in this recipe that features a crust made with vegan butter and coconut sugar to enhance the sweetness of the fruit. INGREDIENTS Crust 1 cup unbleached, all-purpose flour ¼ cup whole wheat pastry flour 1 tbsp granulated or coconut sugar ¼ tsp Kosher salt ½ cup vegan butter (Earth Balance Vegan Buttery Sticks or Miyoko’s Vegan Butter) cut into ½ “ cubes ¼ cup ice cold water Filling 2 baskets of strawberries, hulled and cut into ½” thick slices ½ a lemon, juiced 1 ½ tbsp unbleached all-purpose flour 3 tbsp granulated or coconut sugar Pinch of salt 2 tbsp honey or maple syrup PREPARATION In a medium sized bowl mix together the flour, sugar and salt then cut in the butter with a pastry blender to achieve a coarse meal like texture. Add ice water and mix with a fork to bring the dough together. Pat the dough into a ball then flatten into a disc, wrap in plastic wrap and refrigerate for one hour or up to 2 days. When ready to bake, heat the oven in the Convection Bake Mode 350 °F. Combine the strawberries, lemon juice, flour, sugar and salt in a medium bowl and set aside. Roll the dough out to a 14” circle on a lightly floured surface then transfer the dough to a flat baking sheet lined with parchment paper. Pour the fruit onto the prepared dough leaving a 1 ½ border. Smooth out the fruit and fold the dough edge up around the fruit. For a flakier crust, the galette can be refrigerated at this stage for ½ an hour before baking. Otherwise place the baking sheet in the lower third of the oven and bake for 30 minutes. Remove the baking tray from the oven and brush the pastry with the honey or maple syrup and bake for another 10 minutes. Vegan Rustic Strawberry Galette .pdf Download PDF • 175KB WANT TO LEARN MORE? Click Here VEGETARIAN CHOICES FROM OUR STEAM OVEN! Steamed Snap Pea and Asparagus Salad with Radish RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Paella with Steamed Mussels and Shrimp RECIPE Steamed Bone-In Chicken for Salads RECIPE Quinoa Salad with Broccoli, Dried Apricots and Toasted Pistachios RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When baking Peanut Butter Brownies in convection, you can bake chicken breast at the same time with no transference of flavor YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Peanut Butter Brownies Convection Bake or Traditional Bake Mode Decadent peanut butter brownies and fresh strawberries create a perfect dessert duo on this elegant white platter. Preparing a simple dessert such as a fruit crisp, some baked apples, or a bread pudding that can be baked at the same time as cooking a complete oven meal is actually quite easy with a Convection oven. To demonstrate my point, I am making Peanut Butter Brownies along with chicken breast. These are easy to assemble and cook at the same temperature as the other dishes. Many kids enjoy cooking and this is a great project for kids to work on while you are preparing the other dishes. In this video I am going to show you how using Convection you can cook for kids and adults at the same time. Remember the basics of convection cooking: different foods can be cooked on multiple racks at one time, foods have more moisture retention and there is no transfer of flavor when cooking multiple dishes at one time. Make that oven work for you! So let’s see how it all comes together. INGREDIENTS Brownie Base 1 cup semi-sweet chocolate chips 1 stick, unsalted butter, cut into quarters 3 tbsp cocoa powder 1 ¼ cups granulated sugar ½ tsp Kosher salt 2 tsp vanilla extract 3 large eggs 1 cup all-purpose flour ( I used Bobs Red Mill) For the Peanut Butter Swirl 3 tbs unsalted butter, melted ½ cup peanut butter (I used smooth) ⅓ cups powdered sugar ¼ tsp salt ½ tsp vanilla extract PREPARATION If baking with the Convection meal, heat the oven in the Convection Bake mode 350°F. Typically we reduce the recipe temperature by 25 degrees when baking in Convection, but when the oven is loaded with several dishes a higher temperature will give better results and not affect the brownies adversely. If baking all 3 dishes, bake the Brownie on the lower rack. If baking the brownie on its own use either Convection Bake 325°F or traditional Bake 350°F and place the pan on the 2nd or 3rd rack up from the bottom of the oven. Line an 8” baking pan with parchment or foil, leaving the edges hanging over the side of the pan. Spray the foil or paper with a light film of cooking spray. Melt the chocolate and butter over moderate heat or in the microwave then stir in the cocoa powder. Whisk until smooth, then set aside and prepare the peanut butter swirl. Melt the 3tbs of butter and combine with the peanut butter, powdered sugar, salt, and vanilla in a bowl and set aside. Whisk the sugar, salt, vanilla, and eggs in a large bowl until combined. Whisk the melted chocolate mixture into the egg mixture. Stir the flour until just combined but not overmix. Pour the mixture into the prepared pan and drop dollops of peanut butter onto the batter and gently swirl the peanut mixture into the batter. Bake, as directed above for 30 - 35 minutes or until the tester, comes out clean. Convection Meal Peanut Butter Brownies .pdf Download PDF • 105KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM MENU! Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Paella with Steamed Mussels and Shrimp RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe features chard, specifically red chard with a slight bitterness that softens during cooking. Combined with ricotta and parmesan cheese, these ingredients create a delightful balance of sweetness and savory flavor. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Tarta Pascualina - Pascualina Pie with Chard, Ricotta and Parmesan Cheese Convection Bake Mode Discover the savory delight of Tarta Pascualina—a blend of a delicious crust, tender chard, cheese and eggs. The Pascualina tart, also known as Easter Pie, originates from Italy but has become a staple year-round recipe in Argentina. In Buenos Aires, you’ll typically find it filled with spinach, while outside the capital, particularly in the Pampas region, chard is commonly used. This recipe features chard, specifically red chard, which imparts a soft, spinach-like flavor with a slight bitterness that softens during cooking. Combined with ricotta and parmesan cheese, these ingredients create a delightful balance of sweetness and savory flavor. You have two options for incorporating eggs into the filling: you can use hard-steamed (hard-boiled) eggs or nestle raw eggs into small pockets created in the filling just before sealing the tart with the dough. I prefer using hard-steamed eggs, as they make for a more visually appealing slice. When baking a Pascualina tart, it’s important to keep the filling moist, so a convection oven is ideal. I recommend using the convection-bake setting at 375°F (190°C) and baking the tart for 45 minutes. However, since ovens can vary, start by setting the timer for 40 minutes, then check if it needs a few extra minutes. Aim for a dark golden-brown top. INGREDIENTS For the Dough: 1 ⅔ cups (400 grams) of flour 3 tablespoons (45 ml) olive oil ⅞ cup (200 ml) water 1 teaspoon salt 1 egg (for brushing) Crust ingredients. For the Filling: 3 bunches of chard 2 tablespoons (30 grams) butter 1 medium-sized onion, chopped 5 or 6 eggs (hard-steamed, boiled, or raw) 1 lb (500 grams) ricotta cheese 5.5 oz (150 grams) parmesan cheese Salt and pepper Oregano or your favorite seasoning You will need a 9.5-inch (24 cm) pan that is 2 inches (5 cm) deep and has a removable bottom. Filling ingredients. PREPARATION Prepare the Dough: Combine all the dry ingredients in a mixing bowl. Add the olive oil and gradually incorporate the water. Knead the dough until uniform and smooth. Cover and let it rest for 2 hours. Prepare the Chard: Cut the stems from the chard and steam the leaves for 15 minutes. Steaming is preferred over boiling for better flavor and less water. Once cooked, set the chard aside to cool. Once cooled, squeeze out any excess water and roughly chop it. Prepare the Pan: Line the cake mold with parchment paper and grease and flour the sides of the pan. Sauté Onions: In a skillet, sauté the chopped onion with olive oil and butter until translucent, then transfer it to a large mixing bowl. Add the chopped chard, ricotta cheese, parmesan cheese, salt, pepper, and oregano (or your favorite seasoning). Mix well and set aside. Roll Out the Dough: Divide the dough into two pieces, with one being ⅔ and the other ⅓ of the total. Using a rolling pin, roll out the larger piece into a disk at least 15 inches (38 cm) in diameter. Transfer the rolled dough to the baking pan by rolling it onto the pin, then unroll it into the pan. Preheat the Oven: As you prepare the filling, preheat the oven to 375°F (190°C) on the convection-bake setting. Fill the Dough: Pour the filling into the dough-lined pan, smoothing it out. Press the hard-steamed (hard-boiled) eggs into the filling. Alternatively, create small pockets to nestle raw eggs if you prefer. Assembling the pie. Cover the Tart: Roll out the remaining dough to create a cover with a diameter of at least 10 inches (25.4 cm). Place this cover over the filled tart, smoothing it down and trimming any excess dough. Seal the Edges: You can either create a decorative fringe or simply press and fold the edges of the dough. To make a fringe, press the edges, pinch, and twist the dough every ½ inch (1.3 cm). Egg Wash and Bake: Brush the top of the tart with the egg wash and bake in the preheated oven for 40 minutes, or until golden brown. If necessary, add an extra 5 minutes for a deeper color. Let the tart cool to room temperature before serving. Serves 12 portions Tarta Pacualina (Easter Pie). PRINT OUR RECIPE Tarta Pascualina - Pascualina Pie with Chard, Ricotta and Parmesan Cheese .pdf Download PDF • 337KB WANT TO LEARN MORE? Click Here LOOKING FOR MORE RECIPES? 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This easy oatmeal bake is combined with frozen blueberries, banana, dates, walnuts and coconut for a delicious nourishing breakfast. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Oatmeal Blueberry Bars Convection or Convection Bake Mode Shortened Description Delicious baked oatmeal blueberry bars are served with fresh apples and creamy yogurt, embodying a cozy homemade breakfast. This easy oatmeal bake is combined with frozen blueberries, banana, dates, walnuts and coconut for a delicious nourishing breakfast. Because this dish is baked in Convection at 350F it provides the perfect opportunity to bake some muffins or a frittata at the same time. Baking with convection is the easiest way to keep your refrigerator and freezer packed with delicious treats to start the day. INGREDIENTS ½ cup pitted dates, coarsely chopped 3 cups frozen blueberries ¾ cup unsweetened coconut milk 1 ripe banana 1 large egg 2 tsp vanilla extract 2 ½ cups old-fashioned oats 1 cup chopped walnuts ¾ cups unsweetened shredded coconut 1 tsp ground cinnamon ½ tsp salt 1 tsp baking powder Recipe ingredients. PREPARATION Heat the oven to 350F in the Convection or Convection Bake mode. Lightly oil an 8 x 8” baking pan. Place the dates in a small bowl and cover with very hot water for 15 minutes to soften. Place the frozen blueberries in a small saucepan with 1 tsp of water. Bring to a boil and simmer for 8 minutes until the berries have softened. Drain the dates and combine in a medium bowl with the coconut milk, banana, egg and vanilla. Mash with a spoon and mix until well combined. In a large bowl, combine the oats, walnuts, shredded coconut, baking powder, cinnamon and salt, stir in the date mixture until combined. Spread half of the mixture into the base of the prepared pan, top with the blueberries and the remaining oat mixture. Bake for 30 - 35 minutes until the crust is golden. Refrigerate when cooled and enjoy within 4 days or portion and freeze the portions. Makes 9 servings Note: This recipe calls for a small amount of coconut milk, small 7oz cans are available at Asian markets. WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Apricot Tomato Chutney RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!