Mexican Elote; Haricots Almondine; Zucchini & Onions Au Gratin - NuWave Pro Plus Manual Manual

Mexican Elote

Serves: 2-4
4 ears of corn
¼ cup melted butter
¼ cup mayonnaise
½ cup Cotija cheese or Queso
Fresco, grated
Chili powder or paprika to taste
Salt & pepper to taste
4 lime wedges (optional)
Directions:
1. Place corn on 3-inch rack and
roast at 350°F for 7-8 minutes
per side.
2. Remove corn and immediately
pour butter on each ear.
3. Spread mayonnaise on corn.
4. Sprinkle corn with cheese, chili
powder, salt and pepper to taste.
5. Serve with lime wedges.

Haricots Almondine

Serves: 6-8
12 ounces French green beans,
trimmed and rinsed
2 tablespoons olive oil
¼ cup lemon juice
½ cup almonds, sliced
2 tablespoons butter, melted
1 cup crispy fried onion ringlets
Directions:
1. Place green beans in 8x8-inch
oven-safe dish and place
dish on 1-inch rack.
2. Drizzle oil and lemon juice over
beans.
3. Cook at 350°F for 8-10 minutes.
4. Top beans with almonds and
onions.
5. Cook at 350°F for additional 3-4
minutes.
6. Serve immediately.
46
Zucchini & Onions Au Gratin
Serves: 2-4
1 large yellow onion, cut into ½-inch
pieces
1 medium zucchini, cut into ½-inch
slices
1 tablespoon olive oil
½ cup Cheddar cheese, shredded
Salt & pepper to taste
Directions:
1. Place onion in liner pan and
drizzle with olive oil.
2. Cook at 350°F for 10-11 minutes,
stirring halfway through cooking
process.
3. Layer zucchini onto onions.
4. Season with salt and pepper.
5. Cook at 350°F for 4-5 minutes.
6. Sprinkle with cheese and cook
at 350°F for additional 2 minutes.