1
1
reCIpes
BasIL LeMon HaLIBut
1½ cups halved cherry tomatoes
3 tbsp. chopped Italian parsley
1 tbsp. slivered fresh basil
1 tbsp. snipped fresh chives
1 tbsp. slivered lemon peel
½ tsp. kosher salt
2 tbsp. fresh lemon juice
1 tbsp. olive oil
2 halibut fillets (about 6 oz. ea.)
¼ tsp. garlic pepper
Preheat Black & decker
®
Countertop oven to 400° F. Meanwhile, in medium bowl,
combine tomatoes, parsley, basil, chives, lemon peel, ¼ tsp. salt, lemon juice and olive
oil; blend well.
Spoon into 1-quart shallow baking dish. Place fish on top and season with remaining
¼ tsp. salt and garlic pepper.
Bake for 20 minutes or until fish flakes easily when tested with a fork. (Fish will have an
internal temperature of 145° F.)
Makes 2 servings.
pIneappLe GInGer porK CHops
¹/³ cup pineapple preserves
3 tbsp. snipped chives
1 tbsp. grated fresh ginger
1 tbsp. slivered orange peel
1 tbsp. rice wine vinegar
½ tsp. sesame oil
4 boneless pork loin chops, about 1¼ lbs.
2 cups hot cooked brown rice
½ cup chopped toasted macadamia nuts
Preheat Black & decker
®
Countertop oven to 400° F. Meanwhile, in medium bowl,
combine all ingredients, except pork, rice and nuts.
Place pork in 1-quart shallow baking dish. Brush top of pork chops with half of pineapple
mixture. Bake 30 minutes. Remove from oven; turn chops over and brush with remaining
pineapple mixture. Return to oven and bake 30 minutes longer or until pork tests done.
(Pork will have an internal temperature of 160° F.)
Serve pork over rice drizzling with sauce from baking dish. garnish with nuts.
Makes 4 servings.
en
GLI
sH
CreaMY CornBread
1 pkg. (8.5 oz.) corn muffin mix
½ cup cooked or canned whole kernel corn
2 tbsp. canned diced green chilies
2 tbsp. diced pimentos
½ tsp. taco seasoning
½ cup sour cream
1 large egg, slightly beaten
Preheat Black & decker
®
Countertop oven to 400° F. Meanwhile, in medium bowl,
combine all ingredients; blend. Spoon into greased 8-inch square baking pan.
Bake for 20 minutes or until done; rotate pan halfway through baking.
Makes 6 to 9 servings.
spICY naCHo MaCaronI and CHeese
1 pkg. (12 oz.) shells cheese dinner
½ lb. fresh chorizo sausage
1 pkg. (1.25 oz.) taco seasoning mix
2 tsp. minced garlic
¾ cup water
½ cup sour cream
½ cup salsa
1 cup shredded lettuce
1 cup coarsely chopped plum tomatoes
¾ cup shredded Mexican cheese mixture
Prepare dinner according to package directions. Meanwhile, in medium skillet, brown
sausage over medium heat, stirring to break into bits; drain. Add taco seasoning mix,
garlic and water. Bring to boil, stirring. Reduce heat and simmer 5 minutes to blend
flavors.
Preheat Black & decker
®
Countertop oven to 350° F.
Stir sour cream into prepared dinner. Stir in sausage mixture. Spoon into 1-quart
shallow baking dish. Sprinkle evenly with cheese.
Bake in preheated oven for 30 minutes or until mixture is heated through and cheese
is golden.
Remove from oven and let stand 5 minutes before serving. garnish with lettuce and
tomatoes just before serving.
Makes 6 to 8 servings.
