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Cook chicken for Enchiladas in your Steam Oven for tender juicy chicken with the added bonus of flavorful juices. It assembles quickly and allow at least 40 minutes for it to bake in the oven. Anchor 1 YOUR RECIPE FOR STEAM COOKING Chicken Enchilada Casserole Steam Baked Steam-Baking A vibrant Mexican dish featuring a cheesy enchilada casserole topped with fresh avocado slices and garnished with cilantro, beautifully served on a colorful ceramic plate. Anytime you are making a recipe that requires shredded chicken you have the option of either steaming or steam roasting some chicken pieces in your Steam Oven for tender juicy chicken with the added bonus of flavorful juices. There are a lot of ingredients in this crowd pleasing casserole but it assembles very quickly; allow at least 40 minutes for it to bake in the oven. INGREDIENTS Steam Roasted Chicken: 4 - bone in chicken thighs or two bone in chicken breasts ½ - teaspoon ground cumin ¼ - teaspoon granulated garlic ¼ - teaspoon Kosher salt 1 - tablespoon vegetable oil Casserole Ingredients: 2 - tablespoons vegetable or olive oil 1 - medium yellow onion, finely chopped 3 - cloves garlic, minced 1 - yellow or red pepper, seeded and diced 1 - 4.5 oz can green chilis 1 - 15oz can corn OR 2 - cups frozen corn, defrosted 1 - 24 oz can black beans or your preferred beans 1 - 24 oz can enchilada sauce 18 - corn tortillas, cut in half 2 - cups shredded Cheddar mixed with 2 - cups shredded Monterey Jack cheese PREPARATION Heat the oven in the Convection Mode to 425 degrees. Combine the seasoning and oil and rub over the chicken, place the chicken on a rimmed baking sheet and cook for 15 minutes, then change the Mode to Convection Steam 350 degrees and cook for another 15 minutes or so, until the juices run clear. Remove the chicken from the pan and set aside to cool, skim the fat from the pan juices and add to the casserole, then shred or slice the chicken and stir into the casserole. Steamed Chicken Option Assemble the ingredients as noted above except the oil. Heat the oven in the Steam Mode 212 degrees. Place all the ingredients in an oven casserole with ½ cup of water and steam for 35 - 45 minutes until the meat comes easily away from the bone. Set the chicken on a plate to cool before shredding. Reserve the liquid, add a little to the casserole and reserve any extra for cooking. Preparation: Heat a large skillet or sauté pan over moderate heat. Add the oil and increase the temperature to medium high, add the onion and sauté for a few minutes to soften, then stir in the garlic and cook for a minute. Add the pepper, chilis, corn and beans, stir well to combine then add all but ½ cup of the enchilada sauce and stir in the cooked chicken. Spread ¼ cup of the reserved enchilada sauce over the bottom of a 9 x 13 oven casserole dish and arrange ⅓ of the tortillas over the sauce. Spoon ½ of the chicken and bean mixture over the tortillas and top with half of the cheese. Layer in another ⅓ of the tortillas and spoon the remainder of the chicken and bean mixture over the tortillas and ½ of the remaining cheese. Top with the rest of the tortillas, spread the remaining reserved enchilada sauce over the tortillas and top with the remaining cheese. When baking this casserole in the Steam Oven there is no need to cover it. Heat the oven in the Convection Steam Mode 350 degrees and bake for 30 minutes. Change the Mode to Convection and increase the temperature to 400 degrees and cook for an additional 10 minutes until the cheese is bubbling. Be sure to let the casserole stand for at least 10 minutes before serving. Serves 8 - 10 Chicken Enchilada .pdf Download PDF • 232KB WANT TO LEARN MORE? Click Here CHECK OUT OUR CONVECTION RECIPES Braised Chicken with Lemon, Mint and Almonds RECIPE Baked Deviled Fried Chicken RECIPE Almond Chocolate Citrus Cookies RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Spinach, Gouda Stuffed Portobello Mushrooms RECIPE Grilled Turkey Wings RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This Broiled Shrimp Jambalaya recipe is a good example of how you can adapt a traditional recipe and cook part of the meal in the oven without sacrificing any flavor. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Broiled Shrimp Jambalaya with Sausage Broil Mode Savory Southern-style dish featuring shrimp, sausage, rice, and black-eyed peas, served alongside a side of freshly cooked greens. This Broiled Shrimp Jambalaya recipe is a good example of how you can adapt a traditional recipe and cook part of the meal in the oven without sacrificing any flavor. Black-eyed pea Jambalaya is an easy flavorful dish to prepare and is made even more delicious when some luscious shrimp and andouille sausage are broiled and added in just before serving. This recipe is a good example of how you can adapt a traditional recipe and cook part of the meal in the oven without sacrificing any flavor. The base can be cooked in advance and gently reheated and the shrimp and sausage added in before serving, a side dish of sauteed collard greens makes it just perfect! Cook the rice at the same time as you cook the black-eyed peas and vegetables, then cook the shrimp and sausage when you are ready to serve, so easy and so delicious! INGREDIENTS 2 - tablespoons vegetable oil 1 - medium yellow onion, chopped 1 - medium orange or yellow pepper chopped 1 - jalapeno pepper, sliced 5 - cloves, garlic, sliced 2 - 15 oz cans black-eyed peas or 4 cups cooked black-eyed peas 2 - cups chicken or beef stock 2 - cups cooked, long grain rice 3 - andouille sausages, cut into ½”pieces 1lb - large shrimp (16-20per lb) peeled and deveined and cut into ½” pieces PREPARATION Heat a 12” saute pan over moderate heat. Add the oil and stir in the onions. Cook until translucent then stir in the garlic, yellow pepper and jalapeno pepper and cook to soften. Add the black-eyed peas and stock and simmer gently for 30 minutes. Stir the cooked rice into the black eyed pea mixture and heat through gently before serving. Line a rimmed baking sheet with foil, shiny side down. Combine the shrimp and andouille sausage in a bowl with a light coating of vegetable oil and a sprinkle of garlic powder and Old Bay seasoning and spread onto the prepared baking sheet. Heat the oven in the Broil Mode for 5 minutes and broil the sausage and shrimp for approx 4 minutes. Add to the jambalaya with the pan juices and serve. Serves 6 Jambalaya .pdf Download PDF • 108KB WANT TO LEARN MORE? Click Here DELICIOUS SEAFOOD RECIPES FROM OUR STEAM PAGE! Potato Calamari Salad with Capers RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Paella with Steamed Mussels and Shrimp RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Fish Pie with Wild Cod and Shrimp RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Quick cooking grains such as couscous and bulgur can be cooked in the steam oven using the Steam-mode. Vegetables such as broccoli can be steamed at the same time. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Couscous Broccoli Salad with Almonds Steaming A vibrant broccoli couscous salad with steamed veggies, nuts, and dried cranberries, ideal for a healthy, flavorful meal. Learning how to make your Steam oven work for you makes food preparation much more effortless and certainly less stressful when cooking multiple foods simultaneously. In this video, I demonstrate how to prepare an Orzo pasta salad at the same time as Broccoli, and couscous for a delicious salad. Quick cooking grains such as couscous and bulgur can be cooked by pouring boiling water over them, covering the pan, and leaving the grain to absorb the water or you can cook them in the steam oven using the Steam-mode. Of course, the benefit of using your steam oven is that you can cook some vegetables at the same time for an easy delicious salad or side dish. If your oven doesn’t have small-sized pans to cook the ½ cup of couscous, use a small Pyrex or other ovenproof casserole dishes. INGREDIENTS ½ cup whole wheat couscous (I used the Trader Joe’s brand) ½ cup water 2 large broccoli crowns, florets, and some tender slices of the stem only ½ red onion, minced ½ cup dried cranberries ½ cup toasted almonds (toasted in regular Bake mode 350 for 10 minutes) ½ cup toasted pepitas (toasted with the almonds) Dressing 3 tbsp olive oil 3 tbsp mayonnaise 1 tbsp Dijon mustard 2 tbsp apple cider or golden balsamic vinegar PREPARATION Heat the steam oven in the steam mode at 212 degrees. Place the couscous in a small solid pan and add ½ cup of water and a pinch of kosher salt. Place the broccoli florets and stems in the perforated pan. Slide the pans into the oven and set the timer for 6 minutes. Remove the broccoli and set it aside to cool before adding to the remaining salad ingredients. Leave the couscous in the oven for another 6 - 8 minutes until all the water has been absorbed. Combine the remaining ingredients in a large shallow bowl and prepare the dressing. Combine the dressing ingredients in a glass measuring cup, mix well and add a good pinch of sea salt and freshly ground pepper to taste. Serves 4 Link: Orzo Pasta Salad Grilled Artichokes Steamed Couscous Broccoli Salad with Almonds .pdf Download PDF • 131KB WANT TO LEARN MORE? Click Here GREAT OPTIONS FROM OUR CONVECTION PAGE Spanish Potato Omelet (Tortilla de patatas) RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Savory Rustic Tart with Ham and Leeks RECIPE Beef Rib Roast RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Convection Slow Roasted NY Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

I like to prepare the base of the Paella with steamed mussels and shrimp on the cook top and to cook the proteins separately in the Combi Steam and Convection ovens Anchor 1 YOUR RECIPE FOR STEAM COOKING Paella with Steamed Mussels and Shrimp Steaming Seafood paella made easy and flavorful in the steam oven. With the challenge can be the different cooking times for the proteins. My solution is to prepare the base of the Paella on the cook top and to cook the proteins separately in the Combi Steam and Convection ovens. Paella is essentially a fairly simple dish to prepare but depending on the recipe you choose the challenge can be the different cooking times for the proteins. My solution is to prepare the base of the Paella on the cook top and to cook the proteins separately in the Combi Steam and Convection ovens. This method will also be helpful if you don’t have a large enough pan for cooking Paella as this way you can ensure the rice is perfectly cooked before you add the final touches. I am going to steam the quick cooking mussels in the Combi Steam Oven while the seafood blend of shrimp, scallops and calamari will be broiled in the Convection oven. INGREDIENTS ½ cup white wine 2 cups seafood or chicken stock Pinch of saffron 2 tbsp olive oil 1 medium yellow onion, chopped 4 cloves garlic, minced 1 tsp mild Spanish smoked paprika 3 Roma tomatoes, peeled and chopped 1 Spanish chorizo sausage, diced 1 cup Bomba rice or Arborio rice ½ cup Italian parsley leaves, chopped 2 cloves garlic, minced 1 lemon, zest only 1lb cleaned mussels 1lb seafood blend of shrimp, scallops and calamari PREPARATION Allow approximately 25 minutes to cook the rice and 4 - 5 minutes to cook the seafood. Combine the stock and wine and bring to a gentle simmer, stir in the pinch of saffron and keep warm until needed. Heat a large wide skillet over moderate heat and when hot add the oil. When the oil is shimmering, stir in the onion and cook for a few minutes until translucent. Stir in the garlic., smoked paprika, chopped tomatoes and chorizo and cook for 3 - 4 minutes. Now stir in the rice and a good pinch of Kosher salt. Pour the stock over the rice and cook uncovered over moderate heat stirring occasionally for 25 - 30 minutes until the liquid has completely evaporated. Preparing the Seafood for Cooking Combine the parsley, garlic and lemon zest in a small bowl and set aside. Place the mussels in the solid steam oven pan, add ½ a cup of water and a teaspoon of the parsley garlic lemon mixture. Cook the mussels in the Steam Mode 212 ℉ for 4 - 5 minutes until the shells have opened. Toss the seafood blend with a little olive oil and a light dusting of smoked paprika and spread onto a foil lined rimmed baking sheet. Place an oven rack on the highest level in the Convection oven and heat the oven in the Broil mode 475 °F. Spoon the cooked seafood over the cooked rice and garnish with the remainder of the parsley, garlic, lemon mixture. Serves 4 Paella with Steamed Mussels and Broiled Shrimp .pdf Download PDF • 177KB WANT TO LEARN MORE? Click Here GREAT RECIPES FROM OUR CONVECTION PAGE Oven Boston Style Baked Beans RECIPE Chocolate Souffle RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Wild Rice and Roasted Vegetable Harvest Casserole RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The flavorful Roasted Sweet Potato Salad with Black Beans taste amazing with grilled meats. I first roasted the sweet potatoes in convection roast mode. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Sweet Potato and Black Bean Salad Convection Bake or Convection Roast Mode Vibrant sweet potato and black bean salad, garnished with fresh herbs and colorful bell peppers, perfect for a wholesome meal. If you are looking for a flavorful potato salad packed with healthy ingredients that tastes amazing with grilled foods or on its own, then this is the salad for you. I prepared this salad as part of a Convection meal. First I roasted the potatoes in Convection then broiled the steak in the Convection Broil Mode. First, peel the sweet potatoes and cut them into bite-sized pieces, toss them with some oil and seasoning and bake them for approximately 20 minutes in Convection Bake or Convection Roast. While the potatoes are in the oven, combine the remaining ingredients for the salad and prepare the dressing. Ingredients For the Potatoes 2 large sweet potatoes, peeled and cut into 1” segments ½ red onion, cut into 1” dice 2 tbsp olive or canola oil ½ tsp ground cumin ½ tsp Kosher salt Remaining Salad Ingredients 1 15 oz can of black beans, drained and rinsed 1 yellow or red bell pepper, seeded and cut into small dice 1 cup, fresh cilantro leaves, chopped For the Dressing ½ cup olive oil 1 large jalapeno pepper, seeded and coarsely chopped 2 cloves garlic, coarsely chopped Juice of 2 limes Preparation Heat the oven in the Convection Bake or Convection Roast mode at 400 egrees. Combine the sweet potatoes with the remaining ingredients and spread them onto a rimmed baking sheet. Place in the lower portion of the oven and bake for 20 minutes until tender and slightly caramelized. Set aside to cool when done. Combine the remaining salad ingredients in a large mixing bowl and combine with the cooked sweet potatoes. Combine all the ingredients for the dressing in a blender and process until smooth. Add ⅔ of the dressing to the prepared salad ingredients and season with sea salt. Taste and add more salt and dressing if needed. Note: The original recipe calls for 2 cans of black beans but I find 1 is sufficient, so I always have some extra dressing that I use for another salad. Serves 4 Roasted Sweet Potato and Black Bean Salad .pdf Download PDF • 99KB WANT TO LEARN MORE? Click Here HEALTHY STEAM OVEN SALADS! Potato Calamari Salad with Capers RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE How To Roast Beets in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Because convection helps keep moisture in food, salmon cooked in convection is always delicious, and this recipe is no exception. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Sesame Crusted Salmon Convection Roast or Convection Bake Mode A sesame-crusted salmon dish with black rice, shiitake mushrooms, broccolini, and pickled cherries. Since salmon plays a starring role in our diets, having a variety of recipes with different seasonings is a good way to keep your meal rotation interesting. Because convection helps keep moisture in food, salmon cooked in convection is always delicious, and this recipe is no exception. First, the salmon is cut into 2” pieces and tossed in an Asian soy miso glaze. Then, it is rolled in sesame seeds before being baked in convection. For an easy convection meal, I baked a medley of baby broccoli and shiitake mushrooms on the same baking tray and served the meal with some black rice and chili crisp. Fresh salmon, broccolini, mushrooms, and a variety of Asian-inspired ingredients ready for a savory dish. INGREDIENTS For the salmon 2 center cut salmon fillets, cut into 2” pieces 2 tbsp white miso paste 1 tbsp soy or tamari sauce 1 tbsp rice vinegar 1 tbsp maple syrup 1 tsp fresh grated ginger 2 - 3 tbsp sesame seeds, a blend such as Furikake with toasted black and white sesame seeds and nori flakes works well. For the vegetables 1 tbsp sesame oil or vegetable oil 1 bunch, baby broccoli, trimmed 6 shiitake mushrooms, quartered ½ shallot, sliced A generous shake of garlic powder PREPARATION Heat the oven in the Convection Bake or Convection Roast mode to 375 F/190 C. Lightly oil a rimmed baking sheet large enough to accommodate the salmon and vegetables. Combine the miso paste, tamari, rice vinegar, maple syrup, and ginger in a medium bowl. Add the salmon pieces and turn gently to coat evenly. Sprinkle the sesame seeds onto a small plate. Roll the glazed salmon pieces in the seeds, coating them evenly. Place them on one side of the baking tray. Toss the vegetables with the sesame or vegetable oil and place on the other side of the baking tray. Place in the oven and cook for approx 10 minutes until the fish is firm and the vegetables are tender. Serve with rice or noodles and a garnish of chili crisp. Serves 2 PRINT OUR RECIPE Baked Sesame Crusted Salmon .pdf Download PDF • 292KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Lobster Mac' n Cheese RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Steamed Salmon Salad Niçoise RECIPE Fish Pie with Wild Cod and Shrimp RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHAT TYPE OF PAN IS BEST FOR ROASTING A CHICKEN? FAQ PAGE How What Why Do What Type of Pan is Best for Roasting a Chicken? The best way to roast a chicken in Convection is to roast it on a rack in a shallow pan. Since shallow-sided roasting pans with a rack are hard to find the best solution is to use a rimmed baking sheet with a rack. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

There are three components to sticky buns: the dough, the filling, and the topping, so, as with all baking, it’s best to start by setting out all the ingredients so you can move fluidly through the recipe. It’s especially important to make sure the butter is at room temperature for the dough and also the filling. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked Home Made Pecan Sticky Buns Convection Bake Mode Pastry tray with nut-topped rolls, a plate with one cut slice, white china, silver forks, and a black-striped tablecloth. Warm and inviting. Freshly baked homemade pastries are an amazing treat, and these popular pecan sticky buns are surprisingly easy to prepare. Even though the recipe is fairly straightforward, proofing the dough for 1.5 to 2 hours is required prior to baking, so the overall preparation and baking time is approximately 3 hours. However, the recipe can be prepared, refrigerated overnight and baked the following morning after one final proof. The Proof mode in a convection or steam oven is the ideal tool for proofing, as it provides a warm, draft-free environment. In my experience, the proofing is also faster using this mode. The first step in the recipe, proving the yeast, is the most important step, because if the yeast doesn’t prove, then it’s best to start over. Proving the yeast is very simple: combine the yeast with the sugar and milk, then set it aside until foamy. However, it’s important that the milk is warm to the touch, 100 - 110°F. If it is too cold or too hot, the yeast will not prove. There are three components to this recipe: the dough, the filling, and the topping, so, as with all baking, it’s best to start by setting out all the ingredients so you can move fluidly through the recipe. It’s especially important to make sure the butter is at room temperature for the dough and also the filling. Using a metal pan to bake the buns is ideal, since once baked, the buns need to be inverted onto another baking pan for serving. Glass baking dishes are much heavier and can be a little awkward to handle during the final step. INGREDIENTS For the Dough 1 cup whole milk, gently warmed to 100°F / 38 °C 2 tbsp granulated sugar 2 packages active dry yeast ½ cup granulated sugar 8 tbsp softened, unsalted butter, cubed 2 large eggs, room temperature ½ tsp salt 4 ½ - 5 cups unbleached all-purpose flour Dough ingredients. For the Filling 4 tbsp softened unsalted butter (must be easily spreadable) ½ cup brown sugar 2 tsp ground cinnamon For the Topping 2 cups chopped pecans ½ cup unsalted butter ½ cup brown sugar ⅓ cup maple syrup ¼ cup milk ¼ tsp salt 9 x 13” metal baking pan, lightly greased with butter or oil Filling ingredients. PREPARATION Heat the oven in the Proof mode and arrange the oven racks to accommodate the pan with the dough for proofing. Combine the warmed milk, 2tbsp sugar and yeast in the bowl of a stand mixer and set aside for 6 - 10 minutes until the mixture is foamy. Attach either the paddle or the dough hook to the mixer, and beat on medium speed until combined, then beat in the ½ cup of sugar and the softened cubed butter. Add the eggs and salt and beat until combined. On low speed, beat in 4 cups of the flour 1 cup at a time until fully incorporated before adding more. Add the final ½ cup of flour and beat until the dough pulls away from the side of the bowl. If more flour is needed, add it in small amounts. Once the dough is properly formed, continue beating for 5 minutes until it is soft and pillowy, and bounces back when poked. It is now ready for the first rise. Place the dough in a large, lightly greased bowl and place it uncovered in the oven. After approximately one hour, the dough should have doubled in size and be ready to proceed to the next step. While the dough proofs, combine the filling ingredients in a small bowl and set aside. Lightly grease a baking pan with oil or butter, then spread the pecan pieces evenly over it. Combine the remaining topping ingredients in a small saucepan, simmer for a few minutes until the butter has melted then pour the mixture over the pecans in the pan. When the dough has doubled in size, remove it from the oven and turn it onto a lightly floured surface. Punch the dough down, then roll it into a large rectangle approximately 18 x 12”. Carefully spread the filling over the dough, then roll the dough up tightly to form a neat log. Mark the center of the log, then mark each half into 1 ¼ “ sections to yield 15 rolls. (If baking the next day, cover the pan and refrigerate at this point. The next day, proceed with the recipe as follows.) Arrange the rolls in the prepared pan and return the pan to the oven to proof for about 30 minutes. Without removing the pan from the oven, change the oven mode to Convection Bake 350°F/175°C. When the oven reaches the set temperature, set the timer for 30 minutes. Remove the pan from the oven and set it on a rack to cool for at least 5 minutes. Place a rimmed metal baking pan over the pan with the rolls and carefully invert the pan. Allow the rolls to set for a few minutes before gently separating the rolls. Makes 15 WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steam Oven Caramel Bread Pudding Delight RECIPE How To Cook Poach Eggs In a Steam Oven RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... 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Convection is ideal for heating ham since the heat penetrates the food from the edge to the center, therefore it is less drying. However if the ham is uncovered, basting it every 40 minutes or so will give better results. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Ham With Brown Sugar Maple Syrup Glaze Convection, Convection Bake Baked Ham Since ham is cured by smoking it can be eaten cold however once heated and brushed with a glaze it makes a great centerpiece for a celebration meal. Heating the ham all the way through will take 1 ½ - 2 hours for a 6 - 8lb ham. If the ham is sliced it needs to be heated wrapped in foil to avoid drying out. If the ham is not sliced it can be heated, covered or uncovered at a low temperature in convection. Convection is ideal for heating ham since the heat penetrates the food from the edge to the center, therefore it is less drying. However if the ham is uncovered, basting it every 40 minutes or so will give better results. Ingredients 1 smoked ham, 7 - 10 lbs. sliced or unsliced 2 cups fresh apple cider 1 cup brown sugar ¾ cup maple syrup 4 oz unsalted butter 2 tbsp Dijon mustard Preparation Combine the apple cider, brown sugar, maple syrup and butter in a heavy 2 qt saucepan and bring to a boil. Reduce the liquid over moderate heat until the liquid is reduced and the glaze is syrupy. This will take approximately 35 minutes. Remove from the heat and stir in the mustard. Heat the oven in the Convection or Convection Bake mode to 325 degrees. Place the ham on a rack in a shallow pan and if the pan is not sliced, score it lightly in a diamond pattern. Brush the skin generously with the glaze and place in the oven, covered. Set the timer for 40 minutes and brush with the glaze again. Repeat the process one more time. After the ham has baked for 1 ½ hours, remove the foil, glaze one more time and continue heating for another 30 minutes. Allow the ham to rest before slicing. PRINT OUR RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here TRY ONE OF THESE STEAM RECIPES! How to Cook Rack of Lamb in a Steam Oven RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Slow Roasted Pork Shoulder RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe uses an easy-to-prepare filling similar to Spanakopita and store-bought puff pastry. I prefer to use fresh spinach lightly sauteed with some shallots and garlic rather than frozen spinach, but there is always that option if you prefer. Anchor 1 YOUR RECIPE FOR STEAM COOKING Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese Convection Steam Mode Golden-brown puff pastry turnovers filled with a savory blend of spinach, ricotta, and feta cheese. This savory puff pastry turnovers recipe uses an easy-to-prepare filling similar to Spanakopita and store-bought puff pastry. I prefer to use fresh spinach lightly sauteed with some shallots and garlic rather than frozen spinach, but there is always that option if you prefer. The turnovers can be made in large or smaller portions and frozen and baked as needed. INGREDIENTS 2 sheets puff pastry thawed as per package directions 1 egg lightly beaten for the egg wash 2 tbsp olive oil 2 tbsp butter 1 shallot, finely chopped 4 cloves garlic, minced 1 large bag of spinach leaves or two bunches of fresh spinach stems removed 2 cups ricotta cheese 1 cup crumbled feta cheese 2 tsp dried dill weed PREPARATION Thaw the puff pastry per the package directions and prepare the egg wash. Heat a large saute pan over moderate heat, and add the oil and butter when heated. As the butter melts, stir in the shallot and garlic and cook without browning for a minute; add the spinach in handfuls, stirring after each addition to wilt the leaves so there is room to add more. When all the spinach is wilted, remove the pan from the heat and set aside to cool for about 10 minutes. Stir in the ricotta and feta cheese together with the dried dill. Taste and salt and pepper to your taste. Lay the thawed puff pastry on a rolling mat or kitchen counter with a light dusting of flour. Cut the dough into the desired shapes and place a mound of the prepared filling on the lower half of each piece. Brush the edges of the puff pastry with the egg wash, then fold the pastry over the filling to enclose it. Press around the edges with the tines of a fork to create a seal, and brush the tops of the turnovers with egg wash. At this point, the turnovers can be baked or frozen. Heat the Steam oven in the combination convection steam mode at 375 F. Arrange the turnovers on a parchment-lined shallow-rimmed baking sheet, with at least an inch between each turnover. Bake for approximately 20 minutes until the pastry is puffed and golden. Lift a corner of a turnover before removing the tray from the oven to ensure the bottom crust has cooked through. Makes 8 - 12 turnovers Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here MORE BAKING RECIPES Convection Baked Home Made Pecan Sticky Buns RECIPE Crispy Cheddar Cocktail Crackers RECIPE Eclairs with Caramelized Peaches and Cream RECIPE Convection Roast Cauliflower with Spicy Lentils RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Scones with Bacon and Cheddar Cheese RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Convection is the ideal cooking mode because more moisture is retained which equates to better flavor and texture, and because the natural sugar of beets will caramelize at high temperatures when combined with fresh arugula will be an explosion of flavors and texture. How to Roast Vegetables in Convection Steam-roasted vegetables with arugula and cheese, showcasing a vibrant and healthy dish. Roasting vegetables is perhaps the easiest way to incorporate a wide variety of vegetables into your diet and not only are they delicious, the preparation is remarkably simple. A medley of vegetables can be served over greens or grains or served with roast meat, poultry or seafood. Vegetables taste wonderful when roasted because their natural sugars caramelize when being cooked at high heat. Convection is the ideal cooking mode because more moisture is retained which equates to better flavor and texture. Tips for Roasting Vegetables in Convection The important things to consider when roasting vegetables are the oven mode, rack position and oven temperature. Since all ovens are different you will achieve the best results if you review the manufacturers information to learn about the oven you are cooking with. Either the Convection Bake or Convection Roast modes are suitable for roasting vegetables, although if your oven features both options the more powerful Convection Roast mode will ensure better caramelization . These modes use a combination of direct heat from the Top and Bottom heating elements but because the fan is circulating the heated air the vegetables cook evenly and will not dry out. Rack position is also important to ensure even cooking results. Generally roasting on rack position 2 counting up from the bottom is the best rack position so that the vegetables can cook evenly without burning. However, if you want very crispy cauliflower or roasted potatoes the lowest rack position closer to the heating element may provide better results. When roasting on the lowest rack position, the vegetables should be turned part way through the cooking to avoid burning. Rack position is important when roasting. The oven temperature is also important, most recipes are written for the Bake or Roast mode and may indicate a higher temperature but in Convection a slightly lower temperature of 375 F will give better results. Remember, when you use a convection mode the heat is circulated around the oven, cooking the food from the edge to the core so if the temperature is too high you can risk overcooking the edges before the center is cooked through. Best Vegetables for Roasting Root vegetables are of course ideal for roasting, but you can also roast greens such as cabbage, Brussels sprouts and kale, so everything is worth a try. Roasting a medley of vegetables is an easy way to create a colorful, flavorful side dish that can be enhanced with some crumbled cheese, mixed salad greens or toasted nuts. The important thing to keep in mind is cutting the vegetables in a uniform shape to ensure even cooking and choosing vegetables that have the same approximate cooking time. Of course you can always add in quicker cooking vegetables towards the end of the cooking time. Larissa, Your Convection Enthusiast BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE

Wilt the spinach, then cook the mushrooms and make the sauce using the microwave mode. Then I will crack some eggs into the sauce and bake the casserole in the combination convection + microwave speed mode. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Eggs Florentine with Mushroom Sauce Convection Microwave A savory brunch casserole with baked eggs and sautéed mushrooms, served with fresh strawberries and English muffins. I wan to show you how to prepare a delicious breakfast casserole in record time using a combination Convection + Microwave oven also known as a Speed oven. Appliances nowadays have multiple functions designed to benefit our cooking and in this recipe, I will use several functions in my Convection Microwave Speed oven. To begin with, I will wilt the spinach, then cook the mushrooms and make the mushroom sauce using the microwave mode, then once the ingredients are assembled I will crack some eggs into the sauce and bake the casserole in the combination convection + microwave speed mode. INGREDIENTS 2 English muffins, split and cut into 1” pieces 1 cup shredded cheese, Italian blend, or cheddar 1 cup chopped fresh spinach leaves, mixed with a little butter and garlic powder ½ lb. mushrooms, stems removed and cut into thick slices 1 tbsp butter 1 tbsp all-purpose flour ¾ cup milk PREPARATION Grease a 9” round glass pie dish and scatter the cubed English muffins over the bottom. Combine the spinach with a small pat of butter and a sprinkle of garlic powder in a microwave-safe container, cover, and cook for 1 - 2 minutes in microwave mode until wilted. Remove and set aside. Combine the mushrooms with the butter and seasoning in a medium-sized microwave-safe bowl, cover, and cook for 3 - 4 minutes in microwave mode until the mushrooms soften. Sprinkle the flour over the cooked mushrooms and stir. Cover and cook for one minute. Pour in the milk and stir, cover, and cook in microwave mode until the sauce comes to a boil and thickens, taste the sauce and add salt and pepper as needed. Don’t worry if the sauce is slightly runny, it will firm up during the final cooking stage. Assemble the casserole: Heat the oven in the Convection mode to 350℉ (180℃). Scatter the cheese over the muffins and top with the wilted spinach. Pour the mushroom sauce over the mixture and make 4 - 6 indentations in the sauce using the back of a large spoon. Crack an egg into each indentation and place the dish uncovered into the oven. Add the Microwave function and set the timer for 8 minutes. Serves: 4 - 6 Note: Use the microwave power recommended for your model for cooking the spinach and mushrooms. If your oven has a set combination mode for cooking use that or if you have the option to combine a specific amount of microwave power add 180 watts. Eggs Florentine with Mushroom Sauce .pdf Download PDF • 129KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? English Muffin Poached Egg Pizza RECIPE Vanilla Creme Brulee RECIPE Easy Steamed Potato Salad with Eggs and Asparagus RECIPE How To Cook Poach Eggs In a Steam Oven RECIPE Poached Eggs with Broccolini and Cheddar RECIPE Herbed Mushroom Flan RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

While a cookbook can be helpful, it’s much more important to take the time to learn about the features of the appliance you cook with and how you can benefit from them.  Have a question? email me at info@convectionkitchen.com Rescued By My Oven April 4, 2023 at 2:00:00 AM Learning to Make Your Ovens Work for You While a cookbook can be helpful, it’s much more important to take the time to learn about the features of the appliance you cook with and how you can benefit from them. Learning About Your Oven To Get Good Results For example, I often use my Steam oven to cook 3 meals in a day. Sometimes I poach eggs for breakfast or make oatmeal or I might reheat something left over from a previous meal or heat a muffin that I have baked and frozen. When lunch comes around I might steam some vegetables and frozen Chinese dumplings, bake an individual frittata, make some grilled hot sandwiches, or reheat something I have previously cooked. Poached Eggs In a Steam Oven When dinner comes around I have a whole repertoire of easy one-dish meals that I can cook in under 30 minutes. There are times I like to cook my dinner in the Convection oven and use the Steam oven to slow-cook a braise or bake a casserole to get a head start on cooking for another meal. Now that I am exploring the wonders of a Speed oven I am finding even more options for creating delicious easy oven meals. What I want to stress is that recipes won’t tell you how to get the best out of your oven and it’s a shame if you can’t make good use of the great tools in your Convection , Steam , or Speed ovens to cook great meals and simplify meal preparation. I have found that when you understand the tools you are cooking with you can better understand how those tools can work for you. Larissa, Your Convection Enthusiast Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

WHY ROASTING VEGETABLES FOR SOUPS IS A GOOD IDEA? FAQ PAGE How What Why Do There are several reasons why roasting vegetables for soup makes sense: When vegetables are roasted, their natural sugars caramelize so they develop better flavor. Vegetables roasted in Convection retain more moisture which translates to better flavor. Most of us don’t have a soup pot large enough to accommodate a large quantity of vegetables so roasting vegetables for soup makes more sense. Best of all it’s easy to roast a tray of vegetables for soup while you are cooking other foods. Vegetables roasted using convection, bring out rich flavors and perfect textures and the right amount of humidity.. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans