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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
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
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
Combine horseradish, coriander, salt, pep-
per, 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, flipping halfway through
cooking.
4 servings
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 fillet with oil. Coat the flesh side of
each fillet with pepper.
Line basket bottom with aluminum foil and
place fillets, skin side down, on the foil.
Cook at 350° until salmon flakes, about 15
minutes.
4 servings
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, flipping
halfway through cooking.
4 to 6 servings (serving size = 4 ounces)
12
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
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
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
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 first pizza.
2 pizzas
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 sand-
wich. Add sandwiches to basket.
Cook at 400° for 8 minutes, flipping half-
way through cooking.
2 servings
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
cinnamon in a small bowl and pour over
sweet potatoes.
5 servings (serving size = ¾ cup)
13
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