Jalapeno Bacon Boats

Suggested Piece: Smokeless Broiler and Santoku Knife

Ingredients
10 jalapenos, sliced lengthwise, seeded and deveined
16 oz. neufchatel cream cheese, softened
2 cloves garlic (#1 cone)
1 tbsp. parsley, finely chopped
1 lb. bacon

Directions
Combine cream cheese, garlic, and parsley in small bowl. Evenly distribute the mixture between the halved jalapenos. Wrap stuffed jalapenos in bacon and grill until bacon is crispy. Serve immediately!

Queso & Beef Dip with Baby Bell Peppers

Suggested Piece: 3 Qt. Sauce Pan with Perforated Basket and 1 Qt. Sauce Pan

Ingredients

1/2 lb. ground beef
1/2 c. unsweetened, original almond milk
1 1/2 c. sharp cheddar cheese (#1 cone)
3/4 c. low-fat, plain Greek yogurt
1/2 c. Rotel Diced Tomatoes and Green Chilies
1 bag mini sweet peppers, halved lengthwise, stemmed and seeded

Directions
Degrease the ground beef by cooking it in the Perforated Basket over 1/2 inch of water in the 3 Qt. Sauce Pan on medium-high temperature. While cooking the fats & oils will drip into the water instantly making your meat leaner! In a 1 Qt. Sauce Pan, heat almond milk until Vapo-Valve clicks. Remove from heat and add cheese. Stir until completely melted. Add Greek yogurt, diced tomatoes, and ground beef; stir until combined. Serve with halved mini sweet peppers.

Peanut Butter & Oreo Cheesecake Ball

Suggested Piece: Food Processor and 1.5 Qt. Insulated Bowl

Ingredients

1 pkg. (8 oz.) neufchâtel cream cheese, softened
1/4 c. peanut butter
1/4 c. powdered sugar
1/2 tsp. vanilla
2 c. crumbled Oreos (#1 cone), divided
1/4 cup finely chopped peanuts, toasted

Directions
Beat cream cheese, peanut butter, sugar, vanilla and 1-1/2 cups crumbled Oreos with mixer until blended. Refrigerate 45 min. or until firm. Combine nuts and remaining crumbled Oreos in shallow dish. Shape cream cheese mixture into ball; roll in nut mixture until evenly coated. Refrigerate 2 hours. Serve with vanilla wafers, shortbread cookies, and/or pretzel sticks.

Parmesan Garlic Asparagus

Suggested Piece: Smokeless Broiler

Ingredients

1 bunch asparagus
EVOO
1/2 c. parmesan cheese (#1 cone)
1 clove garlic (#1 cone)

Directions
Prepare the asparagus by holding the end of the spear with one hand and grasp just above the middle with the other. Gently bend until it snaps – the asparagus will naturally break at the right place. Discard the ends. Drizzle the asparagus with extra virgin olive oil (EVOO). In a sealable plastic bag combine parmesan cheese and garlic. Toss asparagus spears in cheese and garlic until coated, and grill until tender.

Chicken "Cheesesteak"

Suggested Piece: 12" Electric Skillet (EOC) and 1 Qt. Sauce Pan

Ingredients

4 chicken breasts
Salt & pepper
2 green peppers, sliced
2 medium onion, sliced
4 tbsp. butter
1/2 c. Franks Red Hot sauce
Mozzarella cheese (#2 cone)

Directions
Layer chicken breasts seasoned with salt & pepper, green peppers, and onion in bottom of 12" Electric Skillet. Cover and cook over medium heat until Vapo-Valve clicks, then reduce heat to low for 1 hour. Meanwhile, over low heat combine butter and Franks Red Hot sauce in 1 Qt. Sauce Pan. When chicken is cook through, pour off any excess liquid, and shred. Pour sauce mixture over chicken, peppers, and onions.

Option #1: Serve in hoagie rolls and top with shredded mozzarella cheese.
Option #2: Serve over a bed of romaine lettuce and top with shredded mozzarella cheese.

Meatloaf with Cauli-tatoes

Suggested Piece: 11" Large Skillet, 3 Qt Sauce Pan with Culinary Basket

Ingredients

Meatloaf
2 lbs. ground turkey or beef
1/2 onion (#2 cone)
1 yellow squash, small
1/2 c. barbecue sauce
2 eggs
1 tbsp. chili powder
1 1/2 tsp. salt

Cauli-tatoes
3 c. cauliflower (#2 cone)
2 large potatoes
2 clove garlic (#1 cone)

Topping
4 slices cooked bacon, crumbled
1/2 French fried onions
Sharp cheddar cheese (#1 cone)

Directions
Combine all ingredients for meatloaf and press into bottom of 11" Large Skillet. Cook over medium heat until Vapo-Valve clicks then reduce heat to low for 40 minutes.

Place 1/2 inch of water in bottom of 3 Qt. Sauce Pan and begin warming over medium heat. Meanwhile, process potatoes on #3 cone, cauliflower on #2 cone, and garlic on #1 cone into Culinary Basket. Set Culinary Basket in 3 Qt. Sauce Pan and cover. Cook on medium until Vapo-Valve clicks, then reduce heat to low. Cook on low heat for approx 15-20 minutes or until potatoes are soft. Empty water from 3 Qt. Sauce Pan, transfer potatoes from Culinary Basket, and stir with fork until mashed.

When meatloaf is cooked through, pour off excess liquid. Spread cauli-tatoes over top meatloaf, and top with bacon crumbles, French fried onions, and shredded cheese. Broil in oven uncovered until cheese is melted and potatoes are golden brown.

Strawberry, Cucumber & Avocado Salsa

Go to https://recipes.saladmaster.com/recipe/strawberry-cucumber-avocado-salsa to learn how to make this tasty appetizer!

Chicken & Rice

Suggested Piece: 12" Electric Skillet

Ingredients
6-9 chicken thighs, bone-in, skinless
2 c. rice (brown, wild, long grain, etc.)
3 1/2 c. chicken broth
1 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. half & half
1 carrot (#1 cone)
1 celery stalk (#2 cone)
1/2 onion (#2 cone)
5-6 mushrooms (#3 cone)
1/4 c. parsley, chopped

Directions
Preheat 12" Electric Skillet on 450F until drops of water form beads. Press chicken thighs into skillet to sear one side (5-7 minutes). Season chicken with poultry seasoning, salt, and pepper. Once chicken releases from the skillet, flip over and press opposite side into pan to sear (5-7 minutes). Remove chicken from skillet, set aside. Reduce heat to 350F. Add carrot, celery, onion, and mushrooms; saute until onions are translucent. Add rice, broth, and half & half; stir to combine. Add chicken back to skillet; cover and cook on 350F until Vapo-Valve clicks. Reduce heat to 185F and continue cooking for 20 minutes. Garnish with chopped parsley.

Tip: Change the seasonings, vegetables, and herbs to create your own masterpiece! For example, omit poultry seasoning, half & half, carrot, celery, mushroom, and parsley. Season chicken with chili powder and cumin. Saute onion, green chilis, and garlic before adding rice, enchilada sauce, and chicken broth. Then garnish with chopped cilantro for a version of Arroz con Pollo!

Easy Steak Fajitas

Suggested Piece: MP5

Ingredients
2 lbs rump, skirt, or flank steak, cut into strips
1 pkt low-sodium fajita seasoning
1 (14.5 oz) can petite diced tomatoes with green chilies
1 yellow onion, sliced
3 bell peppers (red, yellow, orange, or green), sliced
4 cloves garlic (#1 cone)
1 lime, zest & juice (#1 cone)
1 tbsp. honey
1/2 c. fresh cilantro, chopped
For serving:
small tortillas, sour cream, salsa, guacamole, cheese

Directions
In bottom of MP5 layer steak strips, fajita seasoning, diced tomatoes with green chilies, onion, bell peppers, and garlic. Cover and and set probe temperature to 350F. When Vapo-Valve clicks reduce heat to low and continue cooking for 30-45 minutes. In the meantime, zest and juice lime on food processor and whisk together with honey. Just before serving pour off 1 c. of liquid from fajitas. Then fold in honey-lime mixture and garnish with cilantro.    

Summer Fresh Corn Zucchini Chowder

Suggested Piece: 7 Qt. Roaster

Ingredients
4 strips bacon, chopped
2 c yellow onion, #2 or #3 cone
4 celery stalks, #2 cone
2 med carrots, #1 or #2 cone
4 garlic cloves, #1 cone
1 tsp. dried thyme
4 med potatoes, #3 cone
8 c. chicken or vegetable broth
2 bay leaves
5 1/2 c. frozen corn
2 med zucchini, #2 or #3 cone
2 c. half & half
Salt & pepper to taste
Chopped fresh parsley to garnish
Cayenne pepper, to serve (opt.)

Directions
In bottom of 7 Qt. Roaster over medium heat add bacon and cook until brown (3-4 minutes). Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften (5 minutes). Add potatoes, broth, bay leaves, zucchini, and corn; season with salt & pepper to taste. Cover and cook over medium heat until Vapo-Valve clicks, then reduce heat to low and continue cooking for 15 minutes or until vegetables are completely tender. Discard bay leaves and transfer 4 cups of chowder to a blender; puree until smooth. Stir the mixture back into the 7 Qt. Roaster. Add half & half, cover and cook just until heated through. Serve garnished with fresh chopped parsley and sprinkle fo cayenne pepper (opt.) 

Broccoli Apple Salad

Suggested Piece: 3.5 Qt Insulated Bowl

Ingredients
4 c broccoli (#2 & #3 cones, approx 2 heads)
2 small gala apples (#3 cone)
1 c walnuts (#2 cone)
1 c carrots (#2 cone, approx 1 carrot)
1/2 c golden raisins or dried cranberries
1/4 c red onion (#2 cone, 1/4 onion)

Dressing:
3/4 c plain Greek yogurt
1/3 c mayonnaise
1 1/2 tbsp apple cider vinegar
3 tbsp honey or agave
1/4 tsp salt (more to taste)

Directions
In small mixing bowl whisk together all the ingredients for the dressing. Chill until ready to use. In 3.5 Qt Insulated Bowl process walnuts, broccoli stalks, carrots, and onion on #2 cone. Change to #3 cone to process broccoli florets and apples; add golden raisins. Pour in dressing and toss until evenly coated.