Caramelized Onion Rosemary Chicken Legs (Cuisinart Convection Steam Oven Recipe)

Caramelized Onion Rosemary Chicken Legs (Cuisinart Convection Steam Oven Recipe)
A quick chicken recipe that is moist, delicious, totally fuss free taking only one pan to make! Adding the steam to an otherwise dry oven gives amazing results!
Source:
Recipe type: Main Dish
Serves: 2 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 Bone-In Skin-On Chicken legs
  • 1 teaspoon Paprika Powder
  • ½ tablespoon minced ginger
  • ½ tablespoon minced garlic
  • 1 tablespoon Lemon Juice
  • 1 Large Onions, sliced
  • 1 tablespoon Honey
  • 1-2 sprigs Rosemary, finely chopped
  • Salt & Pepper to taste
Directions
  1. Mix paprika, ginger, garlic and lemon juice in a bowl. Rub this mixture all over the chicken legs and set aside for 10 minutes.
  2. Place the chicken legs’ skin up on top of the boiling/steaming rack fit into the baking pan. Add the sliced onion around the legs. Sprinkle Rosemary and Sprinkle ground salt and pepper over all.
  3. Put in the Cuisinart Convection Steam Oven with the rack in the middle position.
  4. Set to bake steam at 450° F for 25 minutes or chicken or cook until juices run clear or an internal temperature of 165°F.
  5. Remove from oven and Pour off excess liquid
  6. Drizzle the honey over the legs and onions.
  7. Place back in oven and set to broil 500° F for 5 minutes.
Notes
Serve caramelized onion rosemary chicken thighs with a side of
Sautéed Spinach and Yellow Bell Pepper (as in the picture) or
Pan-Seared Baby Patty Pan Squash With Sautéed Spinach

 

Sautéed Spinach With Yellow Bell Pepper

Sautéed Spinach With Yellow Bell Pepper
This a delicious and very quick side dish with a little punch from the seasoning.
Source:
Recipe type: Side Dish
Ingredients
  • ½ Tbsp. extra-virgin olive oil
  • ½ Yellow Bell Pepper chopped
  • 2 green onions or 1 shallot thinly sliced
  • 1 clove Garlic minced
  • ¼ tsp Sriracha salt
  • ¼ tsp. Coarse salt ground
  • ¼ tsp Coarse Pepper ground
  • 3 to 4 Cups of spinach leaves
Directions
  1. Heat the oil in an 11- to 12-inch nonstick skillet over med-high heat until shimmering hot. Add the Yellow Bell Pepper, green onion or shallot and garlic to the pan. Season with the Sriracha salt, Ground . salt and pepper. Sauté 3 to 5 minutes. Add the Spinach leaves and stir until wilted about 2 – 3 more minutes.
Notes
Sriracha salt can be found at Costco or you can use crushed red chili peppers to add the extra punch in this dish. You could also try red or orange bell pepper, summer squash, or Baby Pan squash for the yellow bell pepper.

 

 

Pan-Seared Baby Patty Pan Squash With Sautéed Spinach

Pan-Seared Baby Patty Pan Squash With Sautéed Spinach
This is a delicious and very quick side dish with a little punch from the seasoning and the freshness of the ingredients. It was so good I couldn’t stop eating it.
Source:
Recipe type: Side dish
Serves: 2 servings
Ingredients
  • ½ Tbsp. extra-virgin olive oil
  • 2 yellow baby Patty Pan squash, cut in half then into ½ -inch slices
  • 2 green onions or 1 shallot thinly sliced
  • 1 clove Garlic minced
  • ¼ tsp Sriracha salt
  • ¼ tsp. Coarse salt
  • ¼ tsp Seasoned Coarse Pepper
  • 3 Cups of spinach leaves
Directions
  1. Heat the oil in an 11- to 12-inch nonstick skillet over med-high heat until shimmering hot. Add the squash, green onion or shallot and garlic to the pan. Season with the Sriracha salt, coarse. salt and seasoned pepper. Sear the squash until deep golden brown, 3 to 5 minutes. Stir the squash and continue until browned on all sides, about 2 minutes more. Add the Spinach leaves and stir until wilted about 1 more minute.
Notes
Patty Pan SquashIf the patty pan (aka scalloped) squash is difficult to find in the grocery store many farmer’s markets have them. If you can't find them, any summer squash will do. I also have made this recipe using yellow squash and zucchini and it was still quite delicious.

Sriracha salt can be found at Costco or you could just substitute crushed hot chili peppers.
Nutrition Information
Serving size: 180 g Calories: 67 Fat: 3.9 Carbohydrates: 7.5 g Sugar: 2.6 g Sodium: 290 mg Fiber: 2.8 g Protein: 3.1 g

 

Lighter Irish Colcannon (Potatoes , Cauliflower, Kale Mash)

Lighter Irish Colcannon (Potatoes, Cauliflower, Kale Mash)
A delicious lighter version (By replacing some of the Potatoes with Cauliflower) of the Irish National Dish, Colcannon. Perfect as an easy side accompaniment for any savoury dish. A very comforting & filling dish.
Source:
Recipe type: Side Dish
Serves: serves 4
Ingredients
  • 4 medium yellow potatoes, washed and cubed
  • One large parsnip peeled and chopped
  • 1 tablespoon salt
  • 1 medium head of cauliflower
  • 1 Tablespoon of butter
  • 2 cups of kale or spinach chopped
  • 6 slices of bacon
  • ½ cup onion chopped fine
  • 1-3 cloves of garlic minced
  • 1 dried chili pepper crushed
  • 3 tablespoons light cream cheese
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon chopped fresh or dry chives, for garnish
Directions
  1. In a 2 qt saucepan, add potatoes & parsnips and 1 tablespoon salt. Cover with water and boil 10 minutes.
  2. Add cauliflower and simmer ten more minutes or until potatoes are cooked.
  3. Drain completely. Put back in pot stir a bit to remove excess moisture. Mash the mixture.
  4. Add the cream cheese and butter mash more to mix. Add salt, pepper, chili pepper, bacon bits, and onions, garlic Kale mixture. Mix
  5. While potatoes are cooking place bacon in a frying pan and cook until crisp. Remove from pan, crumble and set aside. Leave the bacon fat in the frying pan add onions and sauté until soft 3 minutes. Add garlic and cook another 30 seconds Then add chopped kale or spinach and sauté until Kale/Spinach is wilted.
  6. Garnish with chives or bacon pieces.
Notes
Great with a lighter version of Salisbury steak with mushroom gravy

What is Colcannon--"Colcannon. Originally an Irish dish of boiled potatoes and cabbage or kale mashed together and flavoured with onion, shallots, or leeks and cream or butter. The word 'colcannon' is from the Gaelic cal ceannann which means white-headed cabbage. However, the cannon' part of the name might be a derivative of the old Irish , translated variously as garlic, onion, or leek. The dish was introduced into England in the 18th century, where it became a favorite of the upper classes. In Ireland, colcannon was associated traditionally with Hallowe'en (31 October) festivities when it was used for marriage divination. Charms hidden in bowls of colcannon were portents of a marriage proposal should unmarried girls be lucky enough to find them while others filled their socks with spoonful’s of colcannon and hung them from the handle of the front door in the belief that the first man through the door would become their future husband.

 

Spinach Salad with Honey Dressing & Honeyed Pecans

Spinach Salad with Honey Dressing & Honeyed Pecans
A Delicious and Flavorful combination that will surely become a favorite
Cuisine: Salad
Ingredients
  • Salad
  • 1 (.) package baby spinach
  • 1 cup quartered fresh strawberries
  • ½ cup thinly sliced red onion
  • ½ cup fresh blueberries
  • 3 to 4 cooked bacon slices, crumbled
  • ¼ cup crumbled blue cheese
  • Honey Dressing
  • ⅓ cup white balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ⅔ cup extra virgin olive oil
  • Honeyed Pecans
  • ¼ cup honey
  • 1 cup pecan halves
  • Parchment paper
  • Cooking spray
  • 1 tablespoon sugar
  • ¼ teaspoon Kosher salt
  • Pinch of ground red pepper
Directions
  1. Dressing
  2. Whisk together vinegar, honey, Dijon mustard, salt, and pepper. Add olive oil in a slow, steady stream, whisking constantly until smooth
  3. Honeyed Pecans
  4. Preheat oven to 325°. Microwave honey in a bowl at HIGH 20 seconds. Stir in pecan halves. Coat a parchment paper-lined jelly-roll pan with cooking spray; spread pecans in a single layer on pan. Combine sugar, salt, and a pinch of ground red pepper; sprinkle over pecans. Bake 15 minutes or until toasted, stirring after 8 minutes. Cool completely; break into pieces.
  5. Salad
  6. Toss together first 4 ingredients and ⅓ cup dressing. Sprinkle with bacon, cheese, and pecans. Serve with remaining dressing.
Notes
Make the honeyed Pecans the day before. Honeyed Pecans add a touch of sweetness and crunch to your favorite green salad. Make extra because Honeyed Pecans are good for snacking, too.
Salad dressing. Use any leftover Honey Dressing to marinate meat or perk up plain rice.
For added variation to the salad, you can add feta cheese crumbles instead of the blue cheese crumbles or other fruits like mandarin orange segments.

 

Spaghetti Squash with Bacon, Spinach, and Goat Cheese

Spaghetti Squash with Bacon, Spinach, and Goat Cheese
A spaghetti squash and bacon dish even die-hard pasta fans will love. This dish is a creamy, tangy, and (most importantly) bacon bowl that’ll please anyone literally
Source:
Recipe type: Side Dish
Serves: 2
Ingredients
  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • kosher salt and freshly ground pepper
  • 6 slices bacon, cut into pieces
  • 1 tablespoon red wine vinegar
  • 1 tablespoon maple syrup
  • 1 bag baby spinach
  • 2 ounces soft goat cheese, crumbled
Directions
  1. Preheat the oven to and line a large rimmed baking sheet with parchment paper.
  2. Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash crosswise into rings about 1-inch thick, and run your knife around the inside of the rings to cut the seeds out. Drizzle the olive oil over the baking sheet, and then spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then flip the rings over and season again.
  3. Roast in the preheated oven until the squash is tender, about 30 minutes. When the squash is done, set it aside on the counter while you cook the bacon and spinach. It’ll be easier to handle if you let it cool for 10 minutes before taking it apart.
  4. Heat a large skillet over medium heat, and then add the bacon slices. Cook over medium heat, often stirring, just until the very edges of the bacon start to brown slightly, about 2 minutes. Turn the heat down to low and continue to cook until the bacon is crispy and the fat has rendered out about 5 more minutes.
  5. When the bacon is done, turn the heat up to medium and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze your pan so that all of the caramelized bits of bacon end up in your food and not stuck to the bottom of your pan. After about 20 seconds, turn the heat back down to low and add the maple syrup. Stir everything together just to combine, then add the spinach, one handful at a time, stirring after every addition so that the spinach wilts and there’s room in your skillet for more. When all of the spinach is wilted, turn the burner off under the skillet and let everything sit in there while you finish the squash.
  6. Peel the skin away from the squash, then use a fork or your hands to pull the strands apart, adding them to the skillet as you go. When all of the squash is in the skillet, add the goat cheese and toss everything together just to combine.
  7. Divide between two plates and serve immediately.
Notes
To get long strands of spaghetti squash that are delicious and not mushy, cut the squash into rings and roast it in a for 40 minutes Microwaving the squash, or cutting it in half and roasting it, tends to steam it too much, so it gets too soft and it’s a little watery. Cutting the squash into rings and roasting it means that the actual strands stay long and look more like spaghetti, and also gives it a better flavor

 

RecipesToTry.ca©2012 Website by Techurs.com
%d bloggers like this: