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1 fresh rosemary sprig, stem discarded
1 fresh oregano sprig, stem discarded
½ teaspoon dried tarragon
3 tablespoons extra virgin olive oil
2 tablespoons Dijon-style mustard
1. Line the baking pan with aluminum foil.
2. Pat beef dry with paper towels. Rub with ¼ teaspoon each of the salt and
pepper; reserve.
3. Put the garlic, herbs and the remaining salt and pepper in the bowl of a mini
chopper or food processor fitted with the chopping blade. Process until
chopped. With the chopper/processor running, add the oil in a slow and
steady stream through the feed tube or drizzle hole. Process until combined.
4. Rub the mustard on the tenderloin. Evenly spread the herb mixture on top (a
pastry brush makes this task quick and simple). Place beef on the prepared
pan and put into the lower position of the Toaster Oven Broiler. Set to 375°F
on the Bake setting and roast for about 35 to 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
Moroccan-Spiced Baked Chicken
Pair this dish with roasted potatoes and asparagus for an impressive meal.
Makes four to five servings
1½ pounds mixed chicken parts, bone-in (close or equal in size for
even cooking)
1 tablespoon extra virgin olive oil
1½ tablespoons fresh lemon juice (about ½ lemon)
¾ teaspoon ground cumin
½ teaspoon ground cinnamon
Pinch cayenne
¼ teaspoon ground coriander
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt
2 large shallots, quartered
1. Line baking pan with aluminum foil.
2. Put the chicken in a large mixing bowl and toss with the oil, lemon juice,
spices and salt. Put the shallots onto the prepared pan and put the seasoned
chicken on top of the shallots.
3. Put the baking pan into the lower position of the Toaster Oven Broiler. Set to
375°F on the Bake setting.
3. Bake in the preheated oven for 40 to 50 minutes, depending on the size of
the chicken pieces (internal temperature should read 160°F for light meat and
170°F for dark meat).
4. Serve immediately.
Nutritional information per serving (based on five servings):
Calories 300 (53% from fat) • carb. 4g • pro. 25g • fat 19g •
sat. fat 5g • chol. 115mg • sod. 540mg • calc. 30mg • fiber 0g
Roasted Flounder with Artichokes & Capers
A quick and impressive light meal all made in a toaster oven.
Makes four servings
1 pound fillet of flounder, or other similar white fish
1½ tablespoons extra virgin olive oil
1½ tablespoons fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1½ to 2 cups artichoke hearts, drained
2 tablespoons drained capers
1. Line the baking pan with aluminum foil.
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