RECIPES
11
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Lemon Chicken with Green Beans
1 boneless skinless chicken breast 2 lemons, sliced
garlic powder
8 oz. fresh green beans
salt & pepper
1 tsp. olive oil
⅛ tsp. red chili flakes
1. To avoid cross contamination, wash hands, cutting boards, utensils, etc.
after touching raw poultry. DO NOT rinse raw poultry.
2. Cut the chicken into 1" slices and sprinkle with garlic powder and salt &
pepper to taste.
3. Fill the reservoir with water between MIN/MAX lines.
4. Place the chicken into the lower bowl and sprinkle on the pepper flakes.
Layer lemon slices over the chicken.
5. Toss the beans with the olive oil and sprinkle with salt & pepper to taste.
Put the beans in the upper bowl and layer on the remaining lemon slices.
6. Steam for 30 minutes or until chicken reaches 165
°
F internal temperature.
Serves 2
Bacon-Bleu Cheese Deviled Eggs
6 hard-boiled eggs, peeled
salt & pepper, to taste
¼ cup mayonnaise
paprika
1 tsp. prepared yellow mustard
2–3 Tbsp. bleu cheese crumbles
5–6 pickled jalapeno rings, minced 3 strips bacon, cooked and chopped
2 tsp. sugar
1. See page 6 for egg-boiling instructions.
2. Cut the boiled eggs in half lengthwise and carefully scoop out the yolks
into a bowl. Set the whites aside.
3. Mash the yolks with a fork and stir in the mayonnaise, mustard, jalapenos,
sugar and salt & pepper. Stir until smooth.
4. Using a small spoon, fill the egg white halves with the yolk mixture.
5. Sprinkle with paprika and garnish with the bleu cheese and bacon.
6. Cover and chill for at least 1 hour before serving.
Makes 12
