Roasted Rosemary Caramelized Parsnips Carrots (Cuisinart Steam Convection Oven)

Roasted Rosemary Caramelized Parsnips Carrots
For Regular oven directions see note at the bottom of the recipe.
Love that these few ingredients come together into something much more than the sum of their parts.
Source:
Serves: 4
Ingredients
  • ½ lb. parsnips, peeled, halved lengthwise, and halved again crosswise
  • ½ lb. Carrots peeled, halved lengthwise, and halved again crosswise
  • 1 tablespoons unsalted butter, melted
  • 1 tablespoons olive oil
  • ⅛ cup apple cider or unfiltered apple juice
  • ½ tablespoon apple cider vinegar
  • ½ tablespoon chopped fresh rosemary
  • Sea salt and freshly ground black pepper to taste
Directions
  1. Place the parsnips & carrots s on the baking pan in a single layer. Drizzle with melted butter, olive oil, apple cider, and vinegar. Sprinkle with rosemary, salt, and pepper and toss to coat.
  2. Place on lower rack in the Cuisinart Steam Convection Oven. Set oven to bake steam, Temp at 450° F for 20 minutes or until they are tender and caramel-colored.
  3. Remove the parsnips & carrots from the oven, season with additional rosemary, salt and pepper, and serve immediately
Notes
To bake in conventional oven:
1. Preheat oven to 400 degrees.
2. Place the parsnips on a large baking sheet with sides. Drizzle with melted butter, olive oil, apple cider, and vinegar. Sprinkle with rosemary, salt, and pepper and toss to coat.
3. Spread the parsnips in a single layer on the baking sheet. Roast, stirring or shaking the pan occasionally, for 30 to 35 minutes, until they are tender and caramel-colored.
4. Remove the parsnips from the oven, season with additional rosemary, salt and pepper, and serve immediately

Country French Chicken (Cuisinart Steam Convection Oven)

 

Country French Chicken (Cuisinart Steam Convection Oven)
This is the ultimate winter comfort dish, to prepare as well as to eat. We add steam to an otherwise dry oven and the results are amazing!
Source:
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 chicken leg ( 4 pieces)
  • ½ teaspoons sea salt
  • ½ teaspoon black pepper
  • 1 teaspoons poultry seasoning
  • 1 medium onions, peeled and quartered
  • 1 large carrot, halved lengthwise and sliced to 2 inch pieces
  • 1 parsnips, peeled halved lengthwise sliced to 2 inch pieces
  • 3 sprigs thyme
  • 1 bay leaf
  • ⅓ Cup natural apple cider
  • ⅓ Cup chicken stock
  • ⅓ Cup dark beer or ale
Directions
  1. Wash and pat dry the chicken. Season the chicken with salt, pepper and poultry seasoning. Scatter the onion, carrot, parsnips, thyme, and bay leaf in the Baking tray. Pour the apple cider, chicken stock and beer over the vegetables. Nestle the chicken on top of the vegetables.
  2. Place the Pan on the lower rack in the Cuisinart Convection Steam Oven, select Bake Steam, oven temperature at 450° F. set the Time for 35 minutes or cook until juices run clear or an internal temperature of 165°F.

Roasted Beets, Green Cabbage & green Apples (Cuisinart convection steam oven)

Roasted Beets, Cabbage and green Apples (Cuisinart convection steam oven)
Have you ever tried a roasted beet? It's a beautiful thing, and not just the color I'm talking about here, oh that flavor. And cabbage? Delicious!
Source:
Serves: 4
Ingredients
  • 2 red beets, chopped
  • ½ small green Cabbage chopped
  • 1 Granny Smith apple, chopped
  • ½ tablespoons oil
  • ½ teaspoon salt
  • ½ teaspoon garlic minced
Directions
  1. Add beets, cabbage, apple, salt, oil and garlic to roasting pan.
  2. Mix well
  3. Place ion lower rack of Cuisinart convection steamer oven on bake steam at 400° F and Roast for 35 minutes
  4. Mix and serve
Notes
To make in normal oven Preheat oven to 375 and roast for 50 minutes.

Perogies (Cuisinart Steam & Convection Oven)

Perogies (Cuisinart Convection Steam Oven)
Cooking Perogies in the Steam Oven is an excellent and quick method to a delicious side dish.
Source:
Serves: 2
Ingredients
  • 10 frozen Perogies any kind Homemade or store bought
  • 3 green onions chopped
  • 3 slices of bacon cooked crisp and chopped
  • ⅓ cup shredded cheddar cheese
  • 1 tbsp. butter
Directions
  1. Line the baking pan with tinfoil (saves on cleanup)
  2. Put the Perogies in the pan on the lower rack of the Cuisinart Convection Steam Oven at Steam 210 (Note this is the straight steam setting not bake and steam etc) for 20 minutes.
  3. When done place the butter on the Perogies and mix to melt and coat them. Sprinkle the shredded cheese, chopped green onions and crumbled crisp bacon on top.
  4. Serve and enjoy.
Notes
Instead of butter you can use a tablespoon of the rendered fat from the cooked bacon equally delicious.

Roasted Chicken and Vegetable Melody (Cuisinart Convection Steam Oven Recipe)

Roasted Chicken and Vegetable Melody (Cuisinart Convection Steam Oven Recipe)
A melody of vegetables in a flavorful sauce with juicy, moist roasted chicken that bakes in one pan. Delicious
Source:
Serves: 3-4
Ingredients
  • 1 cup low-sodium chicken broth
  • 1 ½ teaspoons cornstarch
  • ½ cup white wine
  • 4 garlic cloves, peeled and smashed
  • 2 teaspoons minced fresh thyme
  • 6 -7 chicken thighs or chicken pieces bone-in, skin-on
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter
  • fresh ground salt & pepper
  • 12 Brussels sprouts (if large cut in half.
  • 2 medium carrots cut in 2 inch pieces
  • 10 baby potatoes cut in half
  • 8 to 10 mushrooms
  • 2 shallots peeled and cut in half
Directions
  1. ) Whisk 2 tablespoons broth and cornstarch in small bowl until no lumps remain; reserve. Combine remaining broth, wine, garlic, and thyme in large measuring cup.
  2. ) Pat chicken dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon pepper. Heat oil in large oven safe skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, 6 to 10 minutes. Flip and cook until lightly browned on second side, about 2 minutes.
  3. ) Place vegetables in baking pan with Brussels sprouts in the center and the carrots, potatoes, mushrooms, and shallots around the outside in one layer. Place the chicken thighs on top of the vegetables.
  4. ) Slowly pour broth mixture into skillet and bring to boil. And reduce to 1 cup of broth. Pore the broth into the baking pan with the vegetables and chicken.
  5. ) Put on lower rack in the Cuisinart Convection Steam Oven put on bake steam, 450°F for 20 minutes. When done Chicken will registers 160 for white meat or 175 for dark meat let sit covered with foil while you finish the sauce.
  6. ) Pour pan juices into liquid measuring cup; skim and discard fat. Return defatted pan juices to the empty skillet. Bring to boil over medium-high heat. Reduce heat to medium-low and simmer until sauce is reduced to 1 cup again. Add reserved cornstarch mixture and simmer until sauce is slightly thickened, about 2 minutes. Off heat, whisk in butter. Season with salt and pepper. Pour sauce over vegetables and around the chicken.
Notes
You can use any combination of white and dark meat. For even cooking, halve breasts crosswise and separate leg quarters into thighs and drumsticks. You can also use any vegetables you have just remember to place any vegetable that needs less cooking time in the middle.
To bake in normal oven Preheat oven to 450° F place oven rack to middle position place pan with vegetables broth and chicken in the oven and bake for 15 to 20 minutes

Chicken Breasts with Pancetta and Fresh Herbs Recipe for the Cuisinart Steam Oven

 

Chicken Breasts with Pancetta and Fresh Herbs Recipe for the Cuisinart Steam Oven
A quick elegant dish that’s delicious and moist
Source:
Serves: 2-4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 Chicken Breasts ( Can be frozen increase cooking time 5 minutes )
  • 4 thin slices Pancetta (can use Bacon in a pinch) chopped
  • 2 tablespoons oil
  • 1 Tbsp. Chopped thyme
  • 1 Tbsp. Chopped rosemary
  • Ground sea salt and ground pepper
  • ½ tsp. hot red pepper flakes
  • 5 garlic cloves minced
  • ¼ cup white wine
Directions
  1. Mix in small bowl oil, thyme, rosemary, sea salt, pepper, red pepper flakes. Rub the chicken with this mixture.
  2. Arrange chicken in a layer on baking pan. Scatter garlic and pancetta on top.
  3. Place pan on lower rack in Cuisinart Convection Steam Oven. Select steam bake, 450°F and 15 minutes. At the end of the 10 minutes drizzle wine over chicken and bake for another 7 minutes at the same settings.. Let sit for 7 minutes

Sticky Chicken ( Cuisinart Steam Oven Recipe)

Sticky Chicken ( Cuisinart Steam Oven Recipe)
There aren't many people who don’t go a little crazy over sticky drumettes. They always seem to be the first thing on the table to go. These are especially moist and tender as only a steam oven can make them.
Source:
Serves: 4
Cook time: 
Total time: 
Ingredients
Directions
  1. Combine Kecap Manis, oyster sauce, sesame seeds in a large bowl. Add chicken and mix well. Cover and return to the fridge for at least 1 hour or overnight if possible. . Line universal pan with Foil (for easier cleanup) and insert wire grid. Arrange drumettes on wire grid and cook on the lower shelf position on steam bake at 400° F for r 20 minutes or until the internal temp is 170°F. Let rest for 5 minutes.
Notes
These will disappear so quickly that you may want to double the recipe.
If you do not have the Indosesian Soy sauce it is easy to make. Make Your Own Kecap Manis (Indonesian Sweet Soy Sauce)
RecipesToTry.ca©2012 Website by Techurs.com
%d bloggers like this: