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Horseradish Crusted Pork Chop
1½ tablespoons prepared horseradish
1 tablespoon ground coriander
½ teaspoon salt
¼ teaspoon black pepper
2 teaspoons olive oil
4 boneless pork chops, ½ to ¾ inch
thick
Combine horseradish, coriander, salt,
pepper, and oil in a small bowl. Rub
mixture over both sides of the pork chops.
Place pork chops in basket. Cook at 350°
for 20 to 23 minutes, ipping halfway
through cooking.
4 servings
Pepper Crusted Salmon
¼ cup tamari or soy sauce
½ tablespoon orange juice
2 garlic cloves, minced
2 teaspoons honey
4 4-ounce salmon fillets
1 tablespoon olive oil
½ to 1½ tablespoons coarsely ground
mixed peppercorns
Mix tamari, orange juice, garlic, and honey
in a shallow glass baking dish. Add salmon,
turning to coat. Cover and refrigerate for
30 minutes, turning occasionally. Remove
salmon from marinade; discard marinade.
Pat salmon dry.
Rub both sides of each llet with oil. Coat
the esh side of each llet with pepper.
Line basket bottom with aluminum foil and
place llets, skin side down, on the foil.
Cook at 350° until salmon akes, about 15
minutes.
4 servings
Sesame Ginger Beef
½ cup tamari or soy sauce
3 tablespoons olive oil
2 tablespoons dark-roasted sesame oil
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
3 cloves garlic, minced
1 to 1½ pounds beef flank, boneless sirloin,
or top round steak
Whisk together tamari, oils, brown sugar,
ginger, and garlic in a small bowl. Add beef
to a gallon-size resealable plastic bag; pour
marinade in bag. Press as much air out of
the bag as possible and seal. Refrigerate for
1 to 1½ hours, turning halfway. Remove
beef from marinade and discard marinade.
Pat steak dry and place in basket. Cook at
350° for 20 to 23 minutes, ipping halfway
through cooking.
4 to 6 servings (serving size = 4 ounces)
Santa Fe Pizza
1 teaspoon vegetable oil
½ teaspoon ground cumin
2 tortillas, 7 to 8 inches in diameter
¼ cup prepared spicy black bean dip
4 ounces cooked chicken, cut in strips
or shredded
1 tablespoon taco seasoning
2 tablespoons prepared chipotle salsa,
or preferred type
¼ cup plus 2 tablespoons fresh or
frozen (thawed) corn kernels
1 tablespoon sliced scallions
1 teaspoon chopped cilantro
⅔ cup shredded pepper jack cheese
Combine oil and cumin in a small bowl;
spread on both tortillas. Then spread bean
dip evenly on both tortillas. Place chicken
pieces and taco seasoning in a medium
bowl and stir until chicken is evenly
coated. Add salsa and mix with the coated
chicken.
Remove half of the chicken and place
evenly over bean dip on one of the tortillas.
Sprinkle tortilla with half of corn, scal-
lions, and cilantro, then top with half of the
cheese. Place pizza in basket. Bake at 400°
for 10 minutes. Prepare remaining tortilla
and cook after removing the rst pizza.
2 pizzas
Triple Cheese Grill
2 tablespoons mayonnaise
⅛ teaspoon dried basil
⅛ teaspoon dried oregano
4 slices whole wheat bread
2 ½- to 1-ounce slices cheddar cheese
2 ½- to 1-ounce slices brick or
Monterey Jack cheese
2 thin slices tomato
2 ½- to 1-ounce slices provolone cheese
Softened butter
Mix mayonnaise, basil, and oregano in
small bowl; spread mixture on one side
of each bread slice. Top each bread slice
with 1 slice each of cheddar cheese,
brick cheese, tomato, provolone cheese,
and bread. Lightly butter outside of each
sandwich. Add sandwiches to basket. Cook
at 400° for 8 minutes, ipping halfway
through cooking.
2 servings
Sweet Potatoes with Nut Butter
1½ pounds (about 2 medium) sweet
potatoes, peeled and cut into
½-inch dice
½ tablespoon olive oil
1 tablespoon butter, melted
1 tablespoon finely chopped walnuts
½ teaspoon grated orange peel
⅛ teaspoon ground nutmeg
⅛ teaspoon grated cinnamon
Place sweet potatoes in a small bowl and
drizzle with oil. Stir until potatoes are
coated and then pour into basket, spreading
sweet potatoes into a single layer. Cook at
350° for 20 to 25 minutes, shaking/stirring
halfway through cooking. Remove sweet
potatoes to a serving bowl. Combine butter,
walnuts, orange peel, nutmeg, and cinna-
mon in a small bowl and pour over sweet
potatoes.
5 servings (serving size = ¾ cup)
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