Peppered Steak

Suggested Piece: Smokeless Broiler

Ingredients
2 strip steaks, about 1-inch thickness, 10-12 oz. each
Pinch dried rosemary
Pinch dried thyme
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. salt
2-3 tsp. cracked black pepper

Directions
Add all ingredients into a plastic Ziploc bag and toss to coat steaks. Let sit in the refrigerator for a couple hours... for a richer flavor let it sit overnight. Grill on Smokeless Broiler for 4-5 min. per side.

Jalapeno Poppers

Suggested Piece: Smokeless Broiler

Ingredients

8 oz. cheese (#1 cone)

4-5 jalapenos

Directions

Cut jalapenos in halve lengthwise, scrape out vein and seeds with a spoon. (For spicier kick leave in the vein!) Stuff each halve with a pinch of cheese and place on Smokeless Broiler. Grill until cheese is melted and jalapeno is heated through. 

Grilled Zucchini & Yellow Squash

Suggested Piece: Smokeless Broiler

Ingredients
Zucchini
Squash
Salt & pepper to taste

Directions
Spray Smokeless Broiler grill grates with a little cooking spray. Slice zucchini and squash in 1-inch pieces, salt and pepper to taste. Grill approx. 2 min. per side or until warmed through.

Pineapple Salsa

Suggested Piece: 3.5 Qt. Insulated Bowl

Ingredients
1 c. diced pineapple
1 c. green, red, yellow, and orange peppers
1/3 c. onion (#2 cone)
1/3 c. cilantro, chopped
Salt & pepper to taste
2 limes, juiced (#1 cone)

Directions
Using the Saladmaster Food Processor chop onion with #2 cone and juice limes with #1 cone. Combine remaining items in 3.5 Qt. Insulated Bowl. Mix well and serve with tortilla chips!

Pasta Salad with Chicken & Bacon

Suggested Pieces: 12" Electric Skillet, 4 Qt. Roaster, & Smokeless Broiler

Ingredients
2 chicken breasts (#3 cone)
4 slices of bacon
8 oz. mini penne pasta or macaroni
1/2 c. red onion (#2 cone)
2 stalks celery (#2 cone)
2 tomatoes, diced
2 tbsp. chopped fresh parsley
1/2 tsp. garlic powder
1/2 to 3/4 c. mayonnaise
1/2 lemon, juiced (#1 cone)
Salt and pepper to taste

Directions
Add chicken to 12" Electric Skillet. Cover and cook at 450F until VapoValve clicks. Reduce heat to low (185F), continue cooking for 20 minutes, and allow to cool. In the meantime, grill bacon on Smokeless Broiler until crispy. Cook pasta according to package directions in 4 Qt. Roaster; drain & rinse under cold water. Using the Saladmaster Food Processor finely chop red onion and celery on #2 cone and shred cooked chicken on #3 cone into pasta. Add diced tomatoes and chopped parsley to pasta as well. In a separate bowl whisk together mayonnaise, lemon juice, garlic powder, salt & pepper to make dressing. Pour over pasta mixture and toss to coat. Serve chilled.

Peanut Butter Pie

Suggested Piece: 12" Gourmet Skillet & 1 Qt. Sauce Pan

Ingredients
Crust
1 pkg. (14.3 oz.) Oreo's
1/2 c. butter, melted

Filling
1 1/2 c. creamy peanut butter
1/2 c. butter, softened
1 c. powdered sugar
1 c. white chocolate chips, melted
1/2 c. heavy cream

Directions
Using the #1 cone shred Oreo's into fine crumbs. Pour melted butter into Oreo crumbs, stir to combine. Press crumbs firmly into the bottom of 12" Gourmet Skillet. Heat 1 Qt. Sauce Pan on medium-low and melt filling ingredients until smooth, stirring occasionally. Pour filling into crust and chill until firm.  

Grilled Brown Sugar Bananas

Suggested Piece: Smokeless Broiler

Ingredients
6 bananas
1 1/4 c. brown sugar
2 tbsp. lemon juice
2 tsp. cinnamon

Directions
Without removing the peel cut, each banana in half lengthwise. Sprinkle each half with lemon juice. Combine cinnamon and brown sugar in a bowl. Coat the exposed surface of the bananas in sugar mixture. Place banana halves on oiled grill grate, peel side up. Allow to cook for 2-3 minutes per side. Remove bananas from the grill, then remove from the peel and serve with favorite ice cream and topping.

Creamy Green Pea Salad

Suggested Piece: 11" Large Skillet

Ingredients
4 c. fresh or frozen green peas
1 small carrot, shredded (#1 cone)
1/2 red bell pepper, finely chopped
1 c. red onion (#2 cone)
1/2 cup celery (#2 cone)
1/2 cup light or regular ranch-style dressing
1/3 c. mayonnaise
1/4 tsp. dried leaf oregano
1/8 tsp. pepper
1/4 tsp. salt, or to taste

Directions
Cook green peas just until tender and rinsed under cold water. Shred carrot, red onion, and celery on Saladmaster Food Processor and combine with green peas. Add in chopped bell pepper. In small bowl whisk together dressing, mayonnaise, oregano, salt & pepper. Fold into vegetable mixture and serve chilled.

Peach & Blackberry Clafouti

Suggested Piece: 9 Qt. Braiser Pan

Ingredients
1 c. fresh blackberries, rinsed
2 c. sliced fresh peaches
1 1/4 c. milk
3 eggs
1/2 c. all-purpose flour
2/3 c. sugar
1/2 tsp. vanilla extract

Directions
Arrange the peaches and blackberries in a buttered 9 Qt. Braiser Pan. In a large bowl, whisk together the milk, eggs, flour, sugar, vanilla, and salt to form a light, thin batter. Pour the batter over the peaches and blackberries. Bake for 30 minutes (medium-low for dough) or until browned and puffed around the edges, and the center is set. Allow to cool to warm or room temperature before serving. Serve plain or with a scoop of vanilla ice cream.