17
1 . Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 375°F on
Convection Bake . Line the baking pan with aluminum foil . Rub the
beef with ¼ teaspoon each of the salt and pepper . Reserve .
2 . In the bowl of a Cuisinart
®
Mini Chopper or Food Processor, process
the garlic, herbs and the reserved salt and pepper until well com-
bined . With the chopper/processor running, add the oil in a slow and
steady stream . Process until combined .
3 . Rub the mustard on the tenderloin; evenly spread the herb/oil mixture
on top . Place beef on the prepared baking pan . Carefully slide the
pan into the lower position and roast for about 40 minutes, or until
the internal temperature reads 125°F . Let meat rest 10 to 15 minutes
before slicing .
Nutritional information per serving:
Calories 390 (77% from fat) • carb. 2g • pro. 20g • fat 33g • sat. fat 12g • chol. 80mg
• sod. 350mg • calc. 18mg • fiber 0g
Classic Roast Chicken
Makes 4 to 6 servings
1
3½- to 4-pound chicken
1
teaspoon kosher salt
½
teaspoon freshly ground black pepper
1
lemon, halved
1
teaspoon olive oil
2
teaspoons herbes de Provence or fines herbes
1
small bundle mixed fresh herbs
(i.e., thyme, rosemary, parsley, etc.)
3
garlic cloves, smashed
1
medium onion, quartered
1 . Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 375°F on
Convection Bake . Line baking pan with aluminum foil .
2 . Sprinkle the salt and pepper all over the chicken, including in the cav-
ity . Squeeze the lemon juice all over the chicken and place the juiced
lemon in the cavity . Rub the olive oil on the chicken and sprinkle all
over with the dried herbs . Place the fresh herbs, garlic cloves and
onion in the cavity and tie the legs together with butcher’s twine .
3 . Place chicken on prepared baking pan and carefully slide the pan into
the lower position . Bake in the preheated oven for 30 minutes .
Reduce temperature to 350°F and continue to bake for an additional
30 to 40 minutes, or until the internal temperature registers at 160°F
for the light meat and 170°F for the dark meat .
4 . Allow chicken to rest for 15 minutes; carve and serve .
Nutritional information per serving (based on 6 servings):
Calories 590 (62% from fat) • carb. 5g • pro. 49g • fat 40g • sat. fat 11g • chol. 240mg
• sod. 540mg • calc. 57mg • fiber 1g
Moroccan Spiced Baked Chicken
Makes about 4 servings
1½
pounds mixed chicken parts
1
tablespoon olive oil
1½
tablespoons fresh lemon juice (about ½ lemon)
1
teaspoon kosher salt
¾
teaspoon ground cumin
½
teaspoon ground cinnamon
pinch cayenne
2
shallots, quartered
1 . Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 375°F on
Convection Bake . Line the baking pan with aluminum foil .
2 . Toss chicken in a large mixing bowl with the oil, lemon juice, salt and
spices . Lay the shallots on the prepared baking pan and place the
chicken on top of the shallots .