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YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Turkey Pot Pies with Creamy Mushroom Gravy Convection Mode (True Convection) CLICK HERE TO READ RELATED BLOG A delicious savory filling in a flaky pastry is a wonderful warming meal and a great way to use up leftover morsels of cooked chicken, turkey or beef. You can of course use pre-made pastry, and vary the vegetables to taste. I used a short crust pastry for the base of the pie and topped the pies with a round of store-bought puff pastry. A little decadent but really delicious. Of course there are always options, you could skip the bottom layer of pastry all together and just add the pastry on top or instead of pastry you could top the pies with mashed potatoes or sweet potatoes. The pies bake at 375 degrees in the Convection mode and if you want to get a head start on another meal, consider roasting some butternut squash or vegetable of your choice for an easy delicious soup. This recipe yields 6 - 5” individual pies. Ingredients Pastry 3 cups all purpose flour 1 tsp salt 1 ½ sticks very cold unsalted butter cut into small chunks 3 - 4 oz ice water OR 2 circles frozen pie dough 1 pkg frozen puff pastry sheets (for the top layer) Filling 1 tbsp unsalted butter 1tbsp olive oil 1 medium yellow onion, cut into ½” “ dice 2 medium carrots, peeled and cut into ½” dice 3 stalks celery, strings removed, cut into ½” dice 2 cloves garlic, peeled and coarsely chopped ½ tsp dried oregano or mixed Italian seasoning 6oz cremini mushrooms, wiped clean and cut into ½” dice 3 cups cooked chicken, turkey, or beef, chopped into small chunks Gravy 2 tbsp unsalted butter 2 tbsp all purpose flour 1 cup hot stock (chicken, turkey or even beef stock) Preparation Combine the flour and salt in the bowl of a food processor and pulse a few times. Add the butter and pulse 5 - 6 times until the mixture resembles coarse meal. With the motor running, add the ice water slowly. Only add enough water for the dough to come together in a ball. Turn the dough out onto a lightly floured surface and gently knead the dough into a ball then with the heel of your palm flatten it into a disk. Wrap tightly in plastic wrap and refrigerate for 30 minutes or up to a day in advance. When ready to assemble, roll out the dough and cut out 6 - 6” circles of dough. Line the pie tins then fill with the cooled filling. The pies can now be refrigerated until ready to bake. Wrap any leftover pastry and freeze for another use. Before baking, thaw 2 sheets of frozen puff pastry and cut 3-5” rounds out of each sheet (see the note at the end of the recipe of using the extra puff pastry). Brush the edges with some beaten egg mixed with a bit of water and place the top on the pie with the egg washed side down so it sticks to the bottom pastry layer. Press all around the edges with the tines of a fork, make a few slits in the top of the pie for the steam to escape and brush the tops with the reminder of the egg wash. Place the pies on a rimmed baking sheet and bake in the Convection Bake Mode 375 degrees on the second or third rack from the bottom of the oven. Cooking time will be approximately 30 minutes. Filling Heat a 10” sauté pan over moderate heat and when hot add the butter and oil to the pan. Stir in the onions and cook over moderate heat for a few minutes until they are translucent. Stir in the carrots and celery and cook over moderate heat for about 5 minutes until the vegetables soften. Now stir in the mushrooms and garlic and cook and cook stirring so the garlic doesn’t burn. Lower the heat, add a few tablespoons of stock to the pan, cover and cook for about 10 minutes while you make the gravy. Taste the mixture after you have added the gravy and adjust the seasoning. Gravy Melt the butter in a small heavy pan over medium low heat, stir in the flour and cook for 4 minutes, taking care not to burn. Stir in the hot stock, increase the heat and whisk until the mixture thickens. When thickened, combine the gravy with the filling and taste for seasoning. You are now ready to fill the pies. Note: When using store-bought bouillon or stock, always wait to season the food as sometimes they are a little too salty. Note: You will have left over puff pastry which can’t be re- frozen. You can cut the pastry into small strips and sprinkle with some Parmesan cheese or even add in some finely chopped salami, roll the strips into mini baguette shapes or twists and bake those for a little savory snack. No point wasting good pastry! Turkey Pot Pies .pdf Download PDF • 143KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks 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... 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YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Stuffed Butternut Squash Convection Bake Mode CLICK HERE TO READ RELATED BLOG This stylish presentation of stuffed butternut squash is a perfect side dish for holiday entertaining. And when you cooked butternut squash in the convection-mode, moisture retention will pair well with its great flavor. The smooth exterior of butternut squash makes it one of the easiest hard squash to work with. It can be peeled, cubed, and roasted for soup or to serve with grain bowls or over salad or thinly sliced for a gratin all are delicious. In this recipe, much of the flesh is scooped out, diced, and combined with red quinoa, kale, and mushrooms to make a delicious stuffing. Once baked the squash can be sliced into individual servings, making a stylish and delicious side dish for your holiday entertaining. INGREDIENTS 1 medium-sized butternut squash 1 cup cooked red quinoa 1 medium yellow onion, finely chopped 8 oz cremini mushrooms, brushed clean and chopped 3 garlic cloves, minced ¼ tsp dried oregano 4 fresh sage leaves, chopped or pinch of dried sage 1 bunch Dino kale, ribs removed, leaves chopped into small ribbons ½ cup chicken or vegetable stock PREPARATION Carefully cut the butternut squash in equal halves, lengthwise, scrape out the seeds and discard. With a small sharp paring knife, cut the flesh into cubes and scoop out leaving about ⅛” of flesh close to the skin. Now it’s time to make the stuffing. Heat a large sauté pan over moderate heat and add 1 tbsp of olive oil and 1 tbsp of butter to the pan. Sauté the onion until softened, then stir in the mushrooms, cook the mushrooms over medium-high heat stirring often until they release their liquid. Reduce the heat and add the garlic, oregano, and sage to the pan. Fold in the cubed butternut squash and cook over moderate heat stirring as needed, then fold in the kale. Add the stock to the pan, cover, and simmer for about 5 minutes then fold in the cooked quinoa. Add salt and pepper to taste. Place the prepared butternut squash on a rimmed baking sheet or in a shallow casserole dish and fill it with the prepared stuffing. Extra stuffing can be placed in a small dish and baked alongside the squash. To bake the squash, heat the oven in the Convection Bake mode at 350F. Cover the squash with foil and bake for 20 minutes. Remove the foil and bake for another 15 - 20 minutes until the squash is tender. Serves 6 JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks 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... 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YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Salmon Roasted in Convection with Cider-Mustard Glaze Convection Roast Mode CLICK HERE TO READ RELATED BLOG In this recipe the salmon cooks very quickly at high temperatures in the oven however the delicious glaze for the salmon takes about 20 - 30 minutes to reduce. Of course the glaze can be made in advance and any extra works very well with some pork chops or drizzled over steamed asparagus. Ingredients 1 - cup apple cider 2 - tablespoons Dijon mustard ½ - teaspoon mustard seeds ¼ - teaspoon kosher salt ¼ - teaspoon ground black pepper Preparation Place the ingredients in a small heavy saucepan, bring to a gentle boil and simmer for 20 - 30 minutes until reduced to half. Set aside to cool. 4 - 6oz pieces of salmon seasoned lightly with salt and pepper and an olive oil drizzle. Heat the oven to Convection Roast 400 degrees. Place the salmon skin side on a foil lined rimmed baking sheet and cook for 10 - 12 minutes depending on the thickness of the salmon. Brush or spoon the glaze over the salmon when it comes out of the oven. Serves 4 Roasted Salmon with Cider-Mustard Glaze .pdf Download PDF • 244KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks 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 SIMPLIFYING YOUR MEAL TIME A WITH CONVECTION OVEN Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Oven BBQ chicken Low Temperature Cooking CLICK HERE TO READ RELATED BLOG Slow cooking chicken pieces in your Convection or Steam oven and finishing the cooking on the grill renders the perfect BBQ chicken. Evenly cooked, flavorful, and juicy with just the right amount of sear, it’s perfection with Convection. To cook successfully on an outdoor grill we need to use a combination of direct heat to sear the food and indirect heat to cook the food. Your Convection Oven or regular oven with help you with that stage. An easy way to achieve great results is to season the chicken with a dry rub of BBQ seasoning and slow cook it in the oven first. Then the chicken can be brushed with BBQ sauce and either finished in a hot oven or on the grill. Allow approximately 30 minutes of cooking time for the chicken pieces and approximately 10 minutes for the finishing. INGREDIENTS 8 - 10 bone-in skin-on assorted chicken pieces 2 tbs BBQ dry rub seasoning ½ tsp Kosher salt 3 tbsp heat-tolerant vegetable oil ¾ cup BBQ sauce for finishing PREPARATION Place the chicken pieces on a rimmed baking sheet and season the chicken pieces with BBQ seasoning, salt, drizzle with the vegetable oil, and rub the oil into the chicken pieces. For the best flavor, this is best done several hours in advance. Heat the oven in the Convection or Convection Bake mode at 200 degrees, or heat the Steam oven in the Combination Convection Steam mode at 200 degrees. Place the tray in the oven and cook for 30 - 35 minutes. You can now finish the cooking on the grill or you can change the oven mode to Convection Roast and cook the chicken at 425 degrees. When cooking bone-in chicken pieces you may see a fair amount of liquid collect on the pan, these are flavorful juices that you can use to add to your general cooking so refrigerate or freeze them in a small container for future use. Oven BBQ chicken .pdf Download PDF • 150KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks 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 SIMPLIFYING YOUR MEAL TIME A WITH CONVECTION OVEN Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Potatoes Roasted with Tomatoes and Capers Salad Convection Steam and Convection Roast Mode CLICK HERE TO READ RELATED BLOG This dish is cooked in combination modes of Combi-Steaming and Convection Roast. Ingredients 3 - lbs. small golden potatoes, steamed till just barely tender about 15 minutes Cooled and cut into ½” thick slices 1 - 10oz container cherry tomatoes, halved 2 - cloves garlic, crushed ½ - teaspoon dried oregano 1 - tablespoon salted capers, rinsed well 3 - tablespoons olive oil ¼ - cup fresh basil leaves, washed dried and finely minced Preparation For this recipe you will be using first the Steam Mode and then the Roast Mode. First steam the potatoes. Set them aside to cool then cut them into ½” thick slices. Gently toss the potatoes with 2 tablespoons olive oil and salt & pepper to taste. Spread the potatoes onto a rimmed baking sheet. Combine the tomatoes with the garlic, capers and oregano and a little drizzle of oil and spread over the potatoes. Cook in the Convection Roast mode at 400 degrees on the lower rack for 30 minutes or until the edges of the potatoes begin to crisp. Transfer to a serving platter and top with the fresh basil. 4 - 6 Servings JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks 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 SIMPLIFYING YOUR MEAL TIME A WITH CONVECTION OVEN Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Garlic Rosemary Roasted Potatoes Steam & Convection Roast or Convection Bake Mode CLICK HERE TO READ RELATED BLOG There is nothing quite so delicious as a crispy side of hot potatoes to serve with meats, leafy greens or fish and there are several advantages to steaming potatoes prior to roasting them. The potatoes can be steamed several hours in advance of roasting and left in a cool spot to dry out before slicing and tossing with the oil and seasoning. Par cooked potatoes will only need a quick blast in a hot oven to finish cooking so it’s easy to time them to be ready when the meat has rested and been carved. Then there is the flavor, potatoes that have been steamed prior to roasting have noticeably better flavor and texture when roasted in Convection. Cooking potatoes this way elevates them from a humble side to a stunning side. Steam & Convection Roast or Convection Bake Ingredients 3 - lbs baby yellow or red potatoes 1 - tablespoons EVOO 1 - tablespoon butter (very soft or melted) ½ - teaspoon herb’s de Provence or seasoning of your choice Preparation Steam the potatoes on the cooktop with a generous pinch of salt until a knife can be easily inserted into the flesh, allow 15 - 20 minutes. Drain and set the potatoes aside to cool. Preheat the oven to Convection Roast or Convection Bake 400 degrees Cut the potatoes into the desired shape and toss with the olive oil, butter and seasoning and spread onto a rimmed baking sheet. Roast in the oven on rack position 2 (counting up from the bottom) for 20 - 25 minutes until crispy on the edges. Toss the potatoes halfway through the cooking time to ensure they are evenly crisped. Serves 4 - 6 Twice Cooked Herb Roasted Potatoes .pdf Download PDF • 214KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks 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 SIMPLIFYING YOUR MEAL TIME A WITH CONVECTION OVEN Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole How To Roast a Trip-Tip at a Low Temperature in Convection Broil and Convection Roast Mode CLICK HERE TO READ RELATED BLOG Roasting lean tender cuts of meat at low temperatures in convection is a revelation. Yes the cooking time is longer, however the flavor and texture of the meat is far superior than when cooked at higher temperatures and the brief high heat sear at the end of the cooking ensures a wonderful burst of flavor. INGREDIENTS 1- 2 ½ lb. tri tip roast 2 - tbsps. olive oil 1 - tbsp BBQ seasoning such as Kinders ½ - tsp kosher salt Broiled Tomatillo Salsa 4 - tomatillo’s husks removed, cut into quarters ½ - white onion, cut into ½ “ slices 1 - jalapeno pepper, seeds removed, roughly chopped 2 - cloves garlic 1 - lime, juiced ¼ - cup cilantro leaves, chopped Salt Roasted Potatoes and Peppers 2 - lbs. red or golden potatoes, washed, dried and quartered 2 - peppers, red and orange or yellow and red, halved, seeded and cut into 2” pieces ½ - white onion, peeled and cut into 2” pieces 2 - tbsps. olive oil ½ - tsp dried oregano PREPARATION Meal Preparation Plan The Tomatillo salsa is cooked at a high temperature using the Broil mode so this definitely needs to be made in advance so the oven can cool down before cooking the meat. A 2 ½ lb. Tri Tip roast cooked at low temperatures will take approximately 40 minutes, the internal temperature can be monitored with the oven meat probe if your oven has that feature. The roasted vegetables are added to the oven approximately halfway through the cooking time, they will cook at a low temperature for 25 minutes and at higher temperatures for 15 minutes. Broiled Tomatillo Salsa Line a small rimmed baking sheet with foil, shiny side down. Combine the tomatillos, onion and jalapeno and spread onto the prepared baking sheet. Place an oven rack in the top rack position and heat the oven in the Broil Mode, 425 degrees. (when using the Broil Mode the oven only requires a 5 minute preheat time, none for a gas oven). Cook for 8 - 10 minutes, until the tomatillos are blistered and the onions are charred. Remove from the oven and cool before pureeing in a blender or food processor with the garlic, lime juice and chopped cilantro leaves. Taste and add salt as needed. Low Temperature Roast Tri Tip Heat the oven in the Convection Roast Mode 300 degrees and arrange the oven racks so that the meat will cook on the middle rack position and the vegetables on the lower rack position. Combine the oil and seasoning in a small bowl and rub into the tri tip. Place the tri tip on a rimmed baking sheet and if using the oven meat probe, insert the sensor into the thickest part of the meat. Place the meat in the oven, program the meat probe to reach an internal temperature of 135 degrees and set the timer for 25 minutes. When the timer has elapsed, increase the oven temperature to 375 degrees and cook the meat for 15 minutes or until the internal temperature of 135 degrees has been reached. The potatoes and peppers can be added to the oven at this time and the timer set for 30 minutes to monitor their cooking time. When the meat has finished cooking, remove it from the oven and set it aside to rest for 10 minutes before slicing. Note: if the internal temperature of the meat is reached before the potatoes are cooked the oven will turn off automatically, so you may need to reprogram it to finish cooking the potatoes. Roasted Potatoes and Peppers Combine all the ingredients in a medium bowl and only add salt to taste just before placing in the oven. Spread the ingredients onto a rimmed baking sheet and place in the lower part of the oven when the timer for the low temperature roasting has elapsed and the temperature has been increased to 375 degrees. Set the timer for 30 minutes for the vegetables. Even though Tri Tip cooked this way is spectacular it’s still important to carve it correctly across the grain so it’s not tough. If in doubt check out one of the great YouTube tutorials. This meal serves 4 - 6 people Low Temperature Roast Tri Tip with Broiled Tomatillo Salsa .pdf Download PDF • 182KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks 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... 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YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Convection Bake Pita Bread Convection Bake Mode CLICK HERE TO READ RELATED BLOG The Convection Bake mode is the perfect choice for baking quick-cooking pita bread. In this mode, both the bottom and top heating elements are engaged while the fan circulates the heated air around the oven cooking each bread to perfection. The bread can be baked on a rimmed baking sheet or a pizza stone placed on rack position 1 close to the bottom heating element. Pita bread uses the same ingredients as pizza dough; however, the method of preparation is slightly different. I have been using the recipe written by David Tannis from NYT Cooking for many years except of course I use either my Convection or Combi-Steam oven for proofing. The recipe comes together easily and doesn’t require using a stand mixer. Typically when baking in Convection lowering the temperature by 25 degrees is recommended however keeping the higher temperature when baking this quick-cooking bread will ensure the best results. Ingredients 1 cup lukewarm water 2 tsp active dry yeast ½ tsp white sugar ¼ cup whole wheat flour 2 ½ cups unbleached all-purpose flour 1 tsp kosher salt 2 tbsp olive oil Preparation Arrange the racks in the oven, placing one rack on the lowest tray slide and select the Proof Mode, the temperature will default to 100°F. Combine the water, yeast, and sugar in a large mixing bowl and stir to dissolve. Whisk in the whole wheat flour and place in the oven for 10 - 15 minutes until frothy. Add the salt, olive oil, and 2 cups of flour to the sponge and stir with a wooden spoon to form a shaggy dough. Knead in the bowl for a minute, adding a dusting of flour if needed. Turn the dough onto a lightly floured surface, and knead gently for 2 minutes until the dough comes together and is smooth. Cover the dough loosely with a light kitchen towel and rest for 10 minutes then knead again for another 2 minutes. Add small amounts of the remaining flour as needed but the dough should be soft and a bit moist. Pace the dough in a lightly oiled mixing bowl and place in the oven for 45 minutes to 1 hour until the dough has doubled in size. Remove the dough from the oven, place a pizza stone or heavy baking sheet on the lower rack, and heat the oven in the Convection Bake mode 475°F. Punch down the dough, divide it into 8 equal pieces and roll each one into a ball. Cover the dough balls with a light kitchen towel and rest for 10 minutes. Roll the dough balls one-by-one into a 6 -8” disk, adding a little more flour to prevent sticking if needed. Bake the bread two or three at a time depending on the size of the baking tray or stone. Bake for 2 minutes until puffed then turn with tongs and bake for one minute more. The bread should be pale with only a few brown spots. Makes 8 - 10 Note: I did try baking the Pita bread in my Combi-Steam oven but since the highest temperature is 450 degrees, it wasn’t hot enough for the bread to puff and bake correctly. Convection Bake Pita Bread .pdf Download PDF • 93KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks UNLEASH YOUR INNER CHEF WITH MY BLOG! 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YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Convection Roast Heritage Turkey Convection Bake or Convection Roast Mode CLICK HERE TO READ RELATED BLOG The deep rich flavor of the a completely natural Heritage turkey is enhanced by being roasted in Convection and no brine is needed to prevent moisture loss. Turkey roasted in Convection has better flavor and more moisture retention. Best of all the cooking time is under two hours When I researched how to cook a Heritage turkey I was surprised that a high cooking temperature was recommended. Some high heat is definitely advantageous for crisping and browning, but because Convection cooks food from the edge to the center keeping the temperature high for the entire cooking time can result in overcooked edges and an underdone center. I used a combination of high heat and mostly moderate heat with great results. INGREDIENTS 1 heritage turkey, fully defrosted, neck and any other giblets removed 1 Granny Smith apple, chopped into 1” chunks 1 medium yellow onion, chopped into 1” dice 3 cloves garlic, smashed 2 sprigs of fresh thyme 2 tbsp olive oil 2 tbsp kosher salt 1 stick unsalted butter, softened ½ tsp herbs de Provence 2 cups chicken or turkey stock PREPARATION Making sure the turkey is completely defrosted prior to cooking is very important. I allowed 3 days in the refrigerator to defrost my 13lb turkey and still had to put it in the oven using the defrost mode to dissolve the ice crystals and bring it to room temperature. Letting the turkey sit in the refrigerator overnight uncovered to let the skin dry is also suggested to achieve a crisp skin. I draped a sheet of wax paper over the bird to avoid contact with anything else in the refrigerator. I used a light stuffing of apples, onion, garlic, and thyme for added flavor but for food safety, bread or grain stuffing should be baked separately. Plan to cook the turkey to an internal temperature between 150 - 160 degrees and then let it rest for 20 minutes before carving. I cooked my turkey to 150 degrees and found parts near the bone still had a rosy tinge, but the meat was cooked through. Once the turkey was in the oven I added 2 cups of chicken stock to the pan. After deglazing the pan I was able to capture enough juice to create a flavorful gravy. Cooking time for a 13 - 15lb turkey following the recipe guidelines will be 1 hour 40 - 50 minutes depending on how cold the turkey is when it goes into the oven. To Cook The Turkey Blot the turkey dry inside and out with paper towels. Combine the apple, onion, and garlic with olive oil and fresh thyme and place in the cavity. Tie the legs together with twine leaving some space between the legs and the body of the bird, I usually use a skewer but these legs are so heavy twine works best to keep them in place. Season the turkey all over with Kosher salt. Combine the softened butter with the herbs and if possible carefully separate the skin from the flesh and rub the butter under the skin. I found the skin didn’t come away very easily so I ended up spreading most of the butter over the skin. Heat the oven in the Convection Bake or Convection Roast Mode at 400F (205C). Place the turkey on a rack in a shallow pan (this is important as it allows the heated air to penetrate evenly into the bird) and insert the meat probe into the thickest part of the thigh, taking care that it doesn’t touch any bone. Place the bird in the oven on the second rack up from the bottom and carefully pour the stock into the pan. Close the door, touch the probe symbol and program the internal temperature to reach 150F(65C) then set the timer for 15 minutes. When the timer has elapsed, reduce the oven temperature to 325F (163C) for the remainder of the cooking time. If your oven doesn’t have a meat probe check the internal temperature after 1 hour and 40 minutes of cooking time. Pierce the thigh to make sure the juices run clear before resting and carving. For the Gravy Place the turkey neck in a saucepan, cover with water and combine with a whole onion, a carrot, a bay leaf and a few sprigs of fresh parsley. Bring to a boil, immediately lower the heat and simmer partially covered for 40 minutes. Discard the solids and set the stock aside to make gravy. Place the turkey on a rimmed baking pan loosely covered with foil to rest. Place the cooking pan (the one you cook the turkey) over two burners set to moderate heat. For Induction cooktops, scrape everything into a saucepan making sure to include all the little browned bits. Add a ½ cup of red wine to the pan and stir carefully to deglaze. Pour the liquid into a glass measuring cup and when it settles skim off the fat and use the remaining liquid to add to the stock for gravy. Place 2 tbsp unsalted butter in a medium sized saucepan over moderate heat. When the butter melts add 2 tbsp of flour, stir to combine and cook over gentle heat for 3 to 4 minutes. Increase the heat and stir in the stock and pan juices, continue to stir until the mixture thickens slightly and there are no lumps. Taste and add sea salt and freshly cracked pepper. Serves 6 - 8 Convection Roast Heritage Turkey .pdf Download PDF • 471KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks 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... 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YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Chocolate Lava Cake Convection Mode CLICK HERE TO READ RELATED BLOG I'm excited to help you create a delicious lava cake dessert perfect for your convection oven. Since a convection oven cooks from the edge to the center and with even heat distribution, your cake will come out with a perfectly cooked crust and molten chocolatey inside every time. This recipe is made to be baked in a convection oven. Follow these simple steps for a mouth-watering dessert that's sure to impress your guests. Chocolate Lava Cake baked in the convection-mode The baking time is 7 minutes when cooked in an 8-ounce ramekin. Also, be sure to use chopped chocolate bars rather than chocolate chips. Avoid using chips because they contain stabilizers that inhibit melting and will negatively affect the texture of your dessert. INGREDIENTS You'll need two 8oz or 6 oz ramekins or one 10-ounce ramekin. 3 ounces bittersweet chocolate, 70 to 74 percent cacao 3 tablespoons unsalted butter, cut into cubes, plus more for the ramekin 3 tablespoons granulated sugar, plus more for the ramekin 1large egg 1large egg yolk 1⁄2teaspoon vanilla extract 1⁄8teaspoon kosher salt 2 tablespoons all-purpose flour Confectioners' sugar, to serve (optional) Recipe ingredients PREPARATION Heat the oven to 430 degrees in the Convection Mode and butter the ramekins. Dust the buttered ramekins with granulated sugar. Combine the chocolate and three tablespoons of butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove from the heat and set aside to cool. Combine the three tablespoons of sugar, egg, egg yolk, vanilla, and salt in a medium bowl. Beat with an electric mixer until the mixture is thick, foamy, pale, and smooth for about 7 minutes. Whisk in the sifted flour until smooth. Add the chocolate to the egg mixture using a spatula and fold gently until combined. Pour the mixture into the 8-ounce ramekins. Bake for 6 minutes. If you use 10-ounce ramekins, bake for about 9-10 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. You can leave the Lava Cake in the ramekin or carefully unmold. Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners' sugar, and serve with ice cream or whipped cream. Chocolate Lava Cake baked in a convection-oven Chocolate Lava Cake .pdf Download PDF • 59KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks UNLEASH YOUR INNER CHEF WITH MY BLOG! 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Read More SIMPLIFYING YOUR MEAL TIME A WITH CONVECTION OVEN Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Chocolate Cake with Pears and Hazelnuts Convection (True Convection) CLICK HERE TO READ RELATED BLOG This cake is prepared in a food processor since the first step is to grind the nuts, once the batter is formed transfer it to a bowl to fold in the pears and chocolate. The cake has a nice light batter and is a winning combination of flavors. Ingredients 1 - cup all purpose flour 1 ½ - teaspoons baking powder ½ - teaspoon salt ½ - cup hazelnuts (or substitute pecans or walnuts) 6 - ounces cold unsalted butter cut into small chunks ⅔ - cup light brown sugar 2 - eggs ¼ - cup dark chocolate chopped into small pieces 4 - small pears, peeled, cored and chopped into small pieces Preparation Heat the oven to 300 degrees Convection. Butter an 8” cake pan and line the bottom with paper. Combine the flour, baking powder and salt in a small bowl and set aside. Grind the hazelnuts in a food processor to a fine meal. Add the flour mixture and pulse to combine. Add the butter and pulse until fine crumbs form. Add the sugar and eggs and mix briefly to combine. Transfer the batter to a bowl and fold in the chocolate and half of the pears. Spread the batter into the prepared cake pan and top with the remaining pears. Bake for approximately 50 minutes or until the tester comes out clean. Chocolate Cake with Pears and Hazelnuts .pdf Download PDF • 92KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks 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 SIMPLIFYING YOUR MEAL TIME A WITH CONVECTION OVEN Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Wild Rice and Roasted Vegetable Harvest Casserole Convection Bake, Convection Roast CLICK HERE TO READ RELATED BLOG Side dishes are an essential part of a festive holiday menu and side dishes that can be prepared in advance and reheated simultaneously is a good use of your Convection oven. Sweet potatoes, roasted in convection and served over wild rice with Brussels sprouts and cranberries, is a delicious side dish that pairs well with roast turkey, chicken, or small hens, best of all it can be prepared in advance and reheated prior to serving. Ingredients 1 cup wild rice blend 3 medium sweet potatoes, peeled and cut into 1” cubes ½ tsp dried thyme 1 medium yellow onion, diced ½ lb. Brussels sprouts, trimmed and sliced ½ cup dried cranberries 1 cup chicken stock Preparation Cook the wild rice blend as per the package directions on the cooktop or in the Steam oven with a little salt and butter. When the rice has cooked, scrape the cooked rice into a large bowl and set aside to cool. Heat the Oven in the Convection Bake or Convection Roast mode at 350F (176C). Toss the sweet potato cubes with enough olive oil to coat, a sprinkle of Kosher salt, and ½ tsp dried thyme. Spread onto a rimmed baking sheet and bake in the oven for 20 minutes until the edges have caramelized and the potato cubes are tender. Remove from the oven and set aside to cool. Saute the onion over moderate heat until softened then stir in the Brussels sprouts. Cook until the Brussels sprouts have softened and are beginning to brown on the edge. Combine with the cooked rice and stir in the sweet potato cubes. Gently stir in the cranberries and add just enough stock to moisten the filling. Scrape into an oven casserole dish and set aside to cool before covering and refrigerating. Heat the casserole uncovered in the Convection Bake mode for 20 minutes prior to serving. Serving 6 Vegetable Wild Rice Harvest Medley .pdf Download PDF • 437KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks 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 SIMPLIFYING YOUR MEAL TIME A WITH CONVECTION OVEN Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Convection Baked White Bean Casserole with Artichokes and Olives Convection or Convection Bake Mode CLICK HERE TO READ RELATED BLOG Flageolet beans are typically served with roast lamb in Provence but, this creamy white bean casserole with robust flavors of artichokes and olives is a delicious option. Soaking and simmering the beans is of course ideal but those cans are handy in a pinch. Because my side dishes were fairly quick-cooking I didn’t add them until I had removed the lamb from the oven. I increased the oven temperature to 350°F, and they were hot and ready to serve when the lamb had rested and been carved. Ingredients 1 cup dried white beans, soaked overnight and simmered for 1 ½ - 2 hours till soft OR 2 15 oz cans white beans, drained and rinsed 2 shallot, peeled and sliced 4 cloves garlic, thinly sliced 1 12oz jar artichoke hearts, sliced 1 cup pitted Kalamata olives, halved ½ cup chicken or vegetable stock ¼ cup finely chopped parsley ½ cup shredded Parmesan cheese Preparation Heat a large saute pan over moderate heat then add 2 tablespoons of olive oil to the pan, swirl to coat the pan then add the shallots and garlic. Cook over moderate heat until just softened then stir in the artichoke hearts. Cook covered for a few minutes then stir in the olives and the stock. (A little stock is good to keep the beans from becoming dry but don’t add so much that the mixture becomes soupy.) Butter or oil a 4 cup oven-casserole dish and scrape the bean mixture into the dish. Season with some sea salt and freshly ground pepper then top with the parsley and Parmesan cheese. Bake in the Convection or Convection Bake mode 350°F for 20 - 25 minutes until heated through. Serves 6 - 8 Link to Convection Roast Leg of Lamb Link to Convection Baked Tomatoes Provencal Style Convection Baked White Bean Casserole with Artichokes and Olives .pdf Download PDF • 115KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks 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 SIMPLIFYING YOUR MEAL TIME A WITH CONVECTION OVEN Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Roasted Eggplant Ratatouille with Peppers and Tomatoes Convection Bake or Convection Roast Mode CLICK HERE TO READ RELATED BLOG Ratatouille is a flavorful vegetable stew from Southern France that combines a bounty of summer vegetables, eggplant, zucchini, peppers and tomatoes. Typically it is cooked in a heavy casserole on the cooktop but the vegetables can also be combined and roasted in the oven for an easy Convection Meal. This dish combines well with roast chicken, oven baked polenta and our favorite roast lamb and can even be served over pasta or grains. Oven roasted ratatouille makes a wonderful buffet dish and can be enjoyed hot or at room temperature. Ingredients 3 shallots, peeled and cut in half 10 cloves garlic, peeled 2 small Italian eggplant or 1 Italian and 1 Fairy Tale eggplant, cut into 1 ½” chunks 3 large zucchini, cut into 1 ½” chunks 2 large peppers, yellow and orange are nice for the color, peeled, seeds removed, cut into 1 ½” pieces ( a Y shaped vegetable peeler does a good job of removing the peel) ¼ cup olive oil 1 level tsp herbs de Provence 4 medium Roma tomatoes, cut into quarters (these are added later) Preparation Combine the shallots, garlic, eggplant, zucchini and peppers in a large shallow mixing bowl. Season with a sprinkle of Kosher salt and the herbs, add enough of the olive oil to coat the vegetables evenly then spread onto a rimmed baking sheet. The vegetables will shrink a fair bit during the cooking so it’s best if they are fairly crowded on the tray. Heat the oven in the Convection Bake or Convection Roast Mode 375 degrees. Roast the ratatouille for 25 minutes then remove the tray from the oven and fold in the tomatoes. Continue roasting for another 15 minutes. Oven Roasted Ratatouille .pdf Download PDF • 99KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks 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 SIMPLIFYING YOUR MEAL TIME A WITH CONVECTION OVEN Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Convection Baked Carrot Apple Muffins with Pecans and Coconut Convection Bake or Bake Mode CLICK HERE TO READ RELATED BLOG A perfect healthy snack and very forgiving, if you don’t care for one of the ingredients add more of another. Because these muffins are made with vegetable oil they keep well in an airtight container or can be frozen. These easy to prepare muffins are a staple in my house in the fall and winter months. A perfect healthy snack and very forgiving, if you don’t care for one of the ingredients add more of another. Because they are made with vegetable oil they keep well in an airtight container or can be frozen. The recipe makes 18 muffins so if you don’t have two muffin pans, bake 12, remove those from the pan after a short cooling spell and bake the remainder of the muffins. Because these muffins have such a high moisture content I prefer to bake them in the Bake mode or the Convection Bake mode since the direct heat from the top and bottom heating elements ensures a drier crumb. Remember if you use Convection Bake reduce the recipe temperature by 25 degrees and if baking two trays at one time there is no need to switch the pans part way through baking. INGREDIENTS 2 cups all purpose flour 2 tsp baking soda 1 tbsp wheat germ (optional) 2 tsp ground cinnamon 1 cup granulated sugar ¼ tsp salt 2 cups carrots, peeled and grated (2 -3 medium carrots) ½ cup chopped pecans or walnuts ½ cup golden raisins ½ cup flaked unsweetened coconut 3 large eggs 1 cup olive oil or your preferred vegetable oil 2 tsp vanilla 1 Granny Smith apple, coarsely grated PREPARATION Arrange the oven racks so there is one rack in the center of the oven and heat the oven in the Bake mode 350℉ or if baking two trays in the Convection Bake mode 325℉. Oil an 18 cup muffin tin or line with baking cups. In a large mixing bowl, sift the flour, baking soda, cinnamon and salt and whisk in the wheat germ (if using) and the sugar. Stir in the carrots, pecans, raising and coconut. In another bowl or large mixing jug combine the eggs, oil and vanilla and whisk to combine. Stir in the shredded apple and combine gently with the flour mixture. Fill each of the muffin cups ¾ full and bake for 18 - 20 minutes, until the tester comes out clean. Cool the muffins in the pan for at least 5 minutes before out onto a cooling rack. Makes 18 muffins Snack Muffins with Carrot Apple Coconut & Pecans .pdf Download PDF • 201KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks 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 SIMPLIFYING YOUR MEAL TIME A WITH CONVECTION OVEN Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!