January Party Recipe’s
PERUVIAN CHICKEN Prep 10 min | Cook 50 min | Ready in 60 min PERUVIAN CHICKEN MADE IN AN AIR FRYER IS QUICK TO PREP AND PACKED WITH AMAZING FLAVOR. THIS IS A CLASSIC BLACKENED CHICKEN DISH ORIGINATING FROM LIMA, PERU. INGREDIENTS 1 whole chicken (4 lbs./1.8 kg or smaller) 2 tbsp (30 mL) vegetable oil Juice from ½ small lime 2 tsp (10 mL) sugar 1½ tsp (7 mL) ground cumin 1 tsp (5 mL) ground paprika 1 tsp (5 mL) ground oregano 1 tsp (5 mL) salt ½ tsp (2 mL) black pepper 4 garlic cloves, pressed
DIRECTIONS 1. Pat the chicken dry with a paper towel. Combine the remaining chicken ingredients in a small bowl and coat the chicken with the mixture. 2. Tie the legs together with a 12" (30-cm) piece of cooking twine. Tie the wings against the breasts with a 24" (61-cm) piece of twine. Insert the Deluxe Air Fryer spit though the legs where they are tied together and through the cavity, centering the bird on the spit. Insert the forks securely into the chicken and tighten the screws. 3. Turn the wheel to select the ROTISSERIE setting; press the wheel to select. Turn the wheel to adjust the time to 45 minutes. Press the wheel to start. When the timer is up, use the retrieval tool to remove the spit.* Cook until the internal temperature reaches 165°F (74°C), adding more time, if needed. Yield: 4–6 servings Nutrients per serving:
When served with Peruvian Green Sauce, U.S. nutrients per serving: Calories 590, Total Fat 41 g, Saturated Fat 8 g, Cholesterol 145 mg, Sodium 1,230 mg, Carbohydrate 8 g, Fiber 1 g, Total Sugars 3 g (includes 2 g added sugars), Protein 47 g
AIR FRYER HAND PIES
Prep 15 min | Cook 15 min | Ready in 30 min THESE LEMON-BLUEBERRY HAND PIES ARE READY IN JUST 30 MINUTES AND ARE AN EASY, DELICIOUS DESSERT WITH OR WITHOUT A DOLLOP OF FRESHLY WHIPPED CREAM. INGREDIENTS ¼ cup (60 mL) blueberry jam ¼ cup (60 mL) fresh blueberries 1 lemon Flour for dusting 1 pkg (14.1-oz./399-g) refrigerated pie crusts (2 crusts), softened according to directions 1 egg 2 tbsp (30 mL) sugar ¼ tsp (1 mL) ground cinnamon Oil for spritzing Optional: ¼ cup (60 mL) powdered sugar
DIRECTIONS 1. Combine the jam and blueberries in a medium bowl. Zest the lemon to measure 1 tsp (5 mL). Add to the bowl and mix well. 2. Unroll the pie dough onto a lightly floured surface. Use a 3" (7.5-cm) biscuit cutter to cut 8 circles from each piece of the pie dough. 3. Place 1 scant tbsp (15 mL) of filling onto each circle. Top with the remaining dough circles and press the edges to seal. Crimp the edges with a fork. Cut 2 small slits in the middle of each pie to vent. 4. Whisk the egg in a small bowl. Lightly brush the egg wash over the pies. 5. Combine the sugar and cinnamon, then sprinkle over the pies. 6. Spray the Deluxe Air Fryer cooking trays with oil. Place 4 pies on each cooking tray. Place one tray on the top rack and one on the middle rack. 7. Turn the wheel to select the BAKE setting; press the wheel to select. Turn the wheel to adjust the time to 14 minutes. Press the wheel to start. Switch the cooking trays halfway through cooking (you’ll hear beeps as a reminder). The pies should be golden brown. 8. If desired, juice the lemon to measure 1 tsp (5 mL). Mix the juice and powdered sugar in a small bowl until smooth, then drizzle over the pies. Yield: 8 servings Nutrients per serving:
U.S. nutrients per serving: Calories 240, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 32 g, Fiber 1 g, Total Sugars 7 g (includes 3 g added sugars), Protein 2 g
Cook's Tips:
Have leftover pie dough scraps? Wrap them in plastic wrap and refrigerate for up to 2 days. When you’re craving a sweet treat, roll out the dough to ¼" (6 mm) thickness. Use cookie cutters to make fun shapes or cut the dough into strips. Brush the cutouts with melted butter and sprinkle them with cinnamon sugar. Turn the wheel to select the BAKE setting; press the wheel to select. Turn the wheel to adjust the time to 10 minutes. Press the wheel to start. Switch the cooking trays halfway through cooking (you’ll hear beeps as a reminder). You can make this recipe using the Hand Pie & Pocket Maker. To make whole pies, cut out 8 dough rounds. Place 1 dough round on the foldable base and add 2 scoops of filling. Top with a second piece of dough and press to crimp. Cut 2 small slits in the middle of each pie to vent. Repeat with the remaining dough. Proceed with the rest of the recipe as instructed beginning at step 4. To make half pies, cut out 8 dough rounds. Place 1 dough round on the foldable base and add 1 scoop of filling. Fold the dough over and press to crimp. Cut 2 small slits in the middle of each pie to vent. Repeat with the remaining dough. Proceed with the rest of the recipe as instructed beginning at step 4, except, in step 7, turn the wheel to adjust the time to 10–12 minutes instead of 14 minutes.
CHEESY POTATO SOUP
Prep 5 min | Cook 25 min | Ready in 30 min ALL YOU NEED IS 30 MINUTES TO TURN POTATOES AND CHEESE INTO A SMOOTH, RICH, HOT SOUP. PAIR WITH CRUSTY BREAD AND A FRESH SALAD FOR A GREAT DINNER. INGREDIENTS 2½ cups (625 mL) low-sodium vegetable broth 4 tbsp (60 mL) unsalted butter 1 tsp (5 mL) salt ¼ tsp (1 mL) fresh thyme leaves 1½ cups (375 mL) russet potatoes ½ medium onion 1 small carrot 1 celery stalk 2 garlic cloves Add-Ins 4 oz. (125 g) cheddar cheese, cubed ⅛ tsp (0.5 mL) black pepper
DIRECTIONS 1. Add the ingredients to the Deluxe Cooking Blender in the order listed (don’t add the addins). Replace and lock the lid. Turn the wheel to select the SOUP setting; press the wheel to start. 2. When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the add-ins. Replace the cap and hold the PULSE button until they are fully combined. Yield: 6 servings Nutrients per serving:
U.S. nutrients per serving (1 cup/250 mL per serving): Calories 210, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 40 mg, Sodium 580 mg, Carbohydrate 14 g, Fiber 2 g, Sugars 2 g, Protein 6g
Cook's Tips:
Peel and cut your vegetables into chunks before you measure them.
BUTTERSCOTCH PECAN BROWNIES
Prep 10 min | Cook 25 min | Ready in 35 min USING A BOX BROWNIE MIX, SOME EXTRAS, AND PECAN BUTTERSCOTCH EASILY MADE IN A COOKING BLENDER, YOU HAVE YOURSELF A SERIOUSLY DELICIOUS TREAT. DON’T FORGET THE ICE CREAM! INGREDIENTS Brownies Oil for spritzing ½ cup (125 mL) evaporated milk 1 tsp (5 mL) vanilla extract ½ tsp (2 mL) ground cinnamon ⅛ tsp (0.5 mL) salt ⅓ cup (75 mL) packed brown sugar 8 oz. (250 g) pecan halves (2 cups/ 500 mL) 1 pkg (18.3 oz./520 g) fudge brownie mix, plus the ingredients to make brownies Pecan Butterscotch ⅔ cup (150 mL) packed brown sugar ½ cup (125 mL) evaporated milk 2 tbsp (30 mL) butter ⅛ tsp (0.5 mL) salt Optional: Ice cream
DIRECTIONS 1. Preheat the oven to 325°F (160°C). Spritz the Brownie Pan with oil. Add the evaporated milk, vanilla, cinnamon, salt, brown sugar, and pecans, in the order listed, to the Deluxe Cooking Blender. Blend on GRIND, tampering as needed. 2. Mix the brownie ingredients in a large bowl according to the package directions. Fold the pecan paste into the brownie batter (don’t clean your blender pitcher, yet—the extra pecan paste will flavor the butterscotch in step 4). Divide the batter evenly in the brownie pan. 3. Bake until a toothpick inserted in the center comes out clean, about 22–25 minutes. 4. For the butterscotch, cook the brown sugar, evaporated milk, butter, and salt on SAUCE. When prompted to “Add”, press the wheel to continue cooking. 5. Let the brownies cool slightly before serving with the butterscotch. Add a scoop of ice cream, if you like. Yield: 12 servings Nutrients per serving:
U.S. nutrients per serving: Calories 480, Total Fat 27 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 56 g, Fiber 2 g, Total Sugars 42 g (includes 18 g added sugar), Protein 6 g
Cook's Tips:
Before washing your blender after making pecan butter, use the sauce setting to make a rich pecan flavored butterscotch sauce. You might just want to make a double batch of this butterscotch sauce. It’s great on its own, even without the extra pecan flavor. Enjoy it as a topping for ice cream, apple pie, or any of your favorite desserts.
GRILLED STEAKS & ASPARAGUS WITH ROSEMARY GARLIC BUTTER
Prep 5 min | Cook 20 min | Ready in 25 min WOW YOUR FAMILY AND GUESTS WITH CHARRED ASPARAGUS, JUICY STEAK, AND A DASH OF ROSEMARY GARLIC BUTTER. INGREDIENTS Rosemary Garlic Butter 3 tbsp (45 mL) butter, softened 2 tsp (10 mL) finely chopped fresh rosemary 1 garlic clove, pressed Steak and Asparagus 2 boneless New York strip steaks, 1–1½" (2.5–4-cm) thick (8–10 oz./250–283 g each) 1¼ tsp (6 mL) salt, divided ½ tsp (2 mL) black pepper Oil for brushing 1 bunch asparagus, trimmed ½ small lemon
DIRECTIONS 1. For the butter, combine all the ingredients in a small bowl; set aside. 2. Press 'PROBE'. Set the Deluxe Electric Grill & Griddle plates to 400°F (200°C) and set your desired doneness. 3. When preheated, season both sides of the steaks with 1 tsp (5 mL) of salt (see cook’s tips) and the pepper. Insert the probe into thickest part of one steak. Brush the grill plates with oil and place the steaks on grill; cook in the Closed position. 4. When done, transfer to a cutting board and top with about ¾ of the butter mixture. Let stand for at least 5 minutes. 5. Meanwhile, set the Deluxe Electric Grill & Griddle to 'GRILL' for 3 minutes. 6. When preheated, add the asparagus in a single layer; season with the remaining salt. Close the lid and cook until crisp-tender, 2–3 minutes. Spread the remaining butter mixture over the asparagus and squeeze with lemon. 7. Cut the steak into thick slices and serve with the asparagus. Yield: 4 servings Nutrients per serving:
U.S. nutrients per serving: Calories 360, Total Fat 26 g, Saturated Fat 12 g, Cholesterol 115 mg, Sodium 720 mg, Carbohydrate 5 g, Fiber 2 g, Sugars 2 g (includes 0 g added sugars), Protein 26 g
Cook's Tips:
When should you salt your steak? Salt needs an hour or more to penetrate the steak, so you can salt up to a day before cooking. If you don’t have at least an hour before cooking, it’s best to season right before cooking. The secret to a juicy steak is letting it rest after cooking. This allows the juices to redistribute making it even more moist and tender. When resting the steak after cooking, it’s best to set the internal temperature 5°F (2°C) below your target temperature since the meat will continue to cook as it rests.
BANANAS FOSTER SANDWICH Prep 5 min | Cook 5 min | Ready in 10 min WE MADE THIS NEW ORLEANS DESSERT EVEN MORE INDULGENT BY SERVING THOSE CLASSIC FLAVORS BETWEEN LAYERS OF TOASTY BRIOCHE AND MELTY MARSHMALLOWS. INGREDIENTS 2 ripe bananas 2 tbsp (30 mL) packed dark brown sugar 4 tsp (20 mL) caramel sauce ½ tsp (2 mL) cinnamon 8 slices brioche bread ¼ cup (60 mL) chopped walnuts, divided 12 marshmallows, divided Optional: Vanilla ice cream for serving
DIRECTIONS 1. Set the Deluxe Electric Grill & Griddle, with the griddle plates, to "CUSTOM" for 3 minutes at 350°F (180°C). 2. Slice the bananas on a bias. Combine the banana slices with the sugar, caramel, and cinnamon. Divide the banana mixture onto 4 slices of the bread and top with the walnuts and marshmallows. Top with the remaining 4 slices of bread. 3. Transfer the sandwiches to the grill and cook in the Closed position. Cook until the bread has toasted and the marshmallows have softened. 4. Cut each sandwich on a diagonal and serve with ice cream, if you’d like. Yield: 8 servings Nutrients per serving:
U.S. nutrients per serving: Calories 450, Total Fat 11 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 81 g, Fiber 4 g, Sugars 39 g (includes 7 g added sugar), Protein 8 g
Cook's Tips:
If you have pecans on hand, they also work great. Once you’ve added the ice cream (if using), you can drizzle more caramel on top and add a sprinkle of cinnamon.
ITALIAN MEATBALL & RICE BAKE
Prep 5 min | Cook 50 min | Ready in 55 min BAKE MEATBALLS AND RICE IN A PAN WITH ITALIAN SEASONING MIX FOR A ONE-POT CASSEROLE EVEN PICKY EATERS WILL LOVE. INGREDIENTS 1 jar (24 oz./680 g) marinara sauce 1 can (14.5 oz/411 g) diced tomatoes, undrained 3 cups (750 mL) chicken broth 2 cups (500 mL) uncooked long grain white rice 2 tbsp (30 mL) Italian Seasoning Mix 1 pkg (26 oz. or 650 mL) frozen fully cooked Italian meatballs 6 oz. (175 g) shredded mozzarella cheese (1½ cups/375 mL) 1 oz. (30 g) Parmesan cheese, grated (½ cup/125 mL)
DIRECTIONS 1. Preheat the oven to 375°F (190°C). 2. Stir the marinara sauce, tomatoes, broth, rice, and seasoning mix together in the 14" x 10" (35-cm x 25-cm) Enameled Cast Iron Pan. Add the meatballs and stir to combine. 3. Cover the baking dish tightly with foil. Bake until the rice is tender, 45– 50 minutes. 4. Uncover and stir. Sprinkle with the mozzarella and Parmesan, and bake until the cheese is melted, 5 minutes. Yield: 8 servings Nutrients per serving:
U.S. nutrients per serving: Calories 400, Total Fat 21 g, Saturated Fat 8 g, Cholesterol 45 mg, Sodium 910 mg, Carbohydrate 35 g, Fiber 4 g, Sugars 6 g (includes 0 g added sugars), Protein 18 g
PEAR CRISP Prep 10 min | Cook 20 min | Ready in 30 min THIS SWEET, TART, AND SPICED PEAR AND POMEGRANATE CRUMBLE WILL BE YOUR GO-TO WEEKNIGHT DESSERT OR THE NEXT ADDITION TO YOUR HOLIDAY DESSERT TABLE! INGREDIENTS 2 large Bosc pears (about 1 lb./450 g) ½ cup (125 mL) pomegranate juice 2 tbsp (30 mL) sugar 1 tbsp (15 mL) all-purpose flour ½ tsp (2 mL) orange zest ¼ tsp (1 mL) ground cinnamon ⅛ tsp (0.5 mL) ground nutmeg Oat Crisp Topping: ¼ cup (60 mL) all-purpose flour ¼ cup (60 mL) rolled oats 2 tbsp (30 mL) sugar ¼ tsp (1 mL) ground cinnamon ⅛ tsp (0.5 mL) ground nutmeg 2 tbsp (30 mL) chilled butter Optional: Vanilla ice cream
DIRECTIONS 1. Preheat the oven to 425°F (220°C). 2. Core the pears; cut in half. Cut the pear into slices with the Quick Slice. 3. Combine the pears, pomegranate juice, sugar, flour, orange zest, cinnamon, and nutmeg in a medium bowl. Place the mixture into the 1-qt. (1-L) Enameled Cast Iron Baker. 4. For the oat crisp topping, combine the flour, oats, sugar, cinnamon, and nutmeg in a medium bowl. Cut the butter into small cubes. Incorporate the butter into the flour mixture with a pastry blender or fork until it’s no longer floury and crumbs form. 5. Evenly sprinkle the topping on the pear mixture; bake until oat crumble is slightly browned, about 20– 22 minutes. Cool for 10 minutes. Serve with ice cream, if you like. Yield: 4 servings Nutrients per serving:
U.S. nutrients per serving: Calories 300, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 30 mg, Sodium 5 mg, Carbohydrate 46 g, Fiber 4 g, Total Sugars 28 g (includes 13 g Added Sugars), Protein 2 g
Cook's Tips:
Enjoy with vanilla ice cream!