Tag Archives: toaster oven

Broiled Chipotle Tilapia with Avocado Sauce from Everyday Good Thinking, the official blog of @hamiltonbeachBurrito bowls and one dish meals are all the rage, and everyone seems to want the recipe for easy dishes like this homemade chipotle burrito bowl – and we can’t blame them! These meals are easy to prepare, perfect to make out of leftovers and quick to clean up because fewer dishes are used. Plus, if you have any picky eaters in the family, it’s not difficult to customize the bowl.

Broiled Chipotle Tilapia with Avocado Sauce from Everyday Good Thinking, the official blog of @hamiltonbeach

Here’s a tip: to prepare lunches or quick dinners like this, prep the ingredients on Sundays before your busy week begins. In fact, we made this at my house last night. We cut the grilled corn off a cob, diced up some fresh bell peppers and chiles, rinsed and warmed black beans, and chopped tomatoes and onions. Meanwhile, a batch of rice was going in my rice cooker and the fish was broiling in the toaster oven. The entire meal was easy and healthy – perfect for a quick supper. Often, we’ll double the recipe (or swap out the fish for chicken) and take the leftovers for lunch the next day.

Broiled Chipotle Tilapia with Avocado Sauce from Everyday Good Thinking, the official blog of @hamiltonbeach

 


Broiled Chipotle Tilapia with Avocado Sauce
SERVES: 2

Ingredients
1 small avocado, halved, pitted and peeled
3 Tablespoons sour cream
1 teaspoon lime juice
2 1/2 teaspoons chipotle and roasted garlic seasoning, divided
1 Tablespoon mayonnaise
1/2 pound tilapia
Chopped cilantro
Instructions
Mix avocado, sour cream, lime juice and 1 1/2 teaspoons seasoning in a medium bowl until well blended. Cover and refrigerate.
Preheat toaster oven on broil.
Mix mayonnaise and remaining 1 teaspoon seasoning in small bowl.
Brush mayonnaise mixture on both sides of tilapia.
Place coated fish on pan sprayed with nonstick cooking spray.
Broil fish 10 minutes or until fish flakes with a fork.
Serve with Avocado Sauce and garnish with lime slices and cilantro, if desired.
Notes
This fish is great served “burrito bowl” style. Simple serve the fish over rice with desired vegetables and garnish as stated.
Everyday Good Thinking http://everydaygoodthinking.com/

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Easy Reach Toaster Oven from Everyday Good Thinking, the official blog of @hamiltonbeachThe Easy Reach™ 4-Slice Toaster Oven can help you in countless ways around the kitchen while saving space and time. The removable Easy Reach™ roll-top door offers better access to food and easy cleaning, while the front-access crumb tray slides out for quick cleanup. Toast, bake or broil, and you’ll be thrilled with the results.

 



Crunchy Baked Cheddar Cheese Chicken Tenders from @hamiltonbeach

In this easy chicken tender recipe, an otherwise unhealthy kid favorite gets a fit-friendly makeover to please moms and children alike. Instead of deep fried chicken fingers dripping with fatty oil, these healthier baked chicken tenders are coated in cheesy cracker crumbs and baked to create a tender and crunchy bite. Most kids probably won’t know the difference between this trimmed recipe and the deep-fried version, and the recipe is so easy they can actually help you make it. Dinner will be on the table in minutes when everyone wants a quick, kid-friendly dinner option.

Crunchy Baked Cheddar Cheese Chicken Tenders from @hamiltonbeach


Crunchy Baked Cheese Chicken Tenders
SERVES: 3

Ingredients
2/3 cup seasoned Panko breadcrumbs
2/3 cup cheese crackers, crushed
2 teaspoons melted butter
2 large eggs, beaten
Salt and pepper
1 pound chicken tenders
Barbecue sauce
Instructions
Preheat toaster oven to 450°F.
Combine breadcrumbs, cheese cracker crumbs and butter. Stir to coat evenly. Place crumb mixture on a plate.
Mix eggs, salt and pepper in a medium bowl.
Dip chicken tenders in eggs and dredge in breadcrumb mixture.
Place on greased pan.
Bake 15 to 18 minutes, turning once. Serve with barbecue sauce for dipping.
Everyday Good Thinking http://everydaygoodthinking.com/

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Baked Coconut Shrimp with Curried Chutney Dipping Sauce is a healthier spin on a fried classic! From Everyday Good Thinking, the official blog of @hamiltonbeachThe Easy Reach™ 4-Slice Toaster Oven can help you in countless ways around the kitchen while saving space and time. The removable Easy Reach™ roll-top door offers better access to food and easy cleaning, while the front-access crumb tray slides out for quick cleanup. Toast, bake or broil, and you’ll be thrilled with the results.

 



Baked Coconut Shrimp with Curried Chutney Dipping Sauce is a healthier spin on a fried classic! From Everyday Good Thinking, the official blog of @hamiltonbeach

Coconut shrimp is one of my favorite appetizers to order at restaurants. They come to the table piping hot, audibly crunchy and… full of calories. They always come with a slightly sweet and fruity dipping sauce that makes you feel like you’re enjoying food from the islands.

Baked Coconut Shrimp with Curried Chutney Dipping Sauce is a healthier spin on a fried classic! From Everyday Good Thinking, the official blog of @hamiltonbeach

But when I eat this delicious app, I always feel I gain a pound or two with each piece. Luckily, there’s a way to recreate a healthier (and cheaper!) version of coconut shrimp at home – and it’s not hard to do.

Baked Coconut Shrimp with Curried Chutney Dipping Sauce is a healthier spin on a fried classic! From Everyday Good Thinking, the official blog of @hamiltonbeach

Large peeled shrimp gets dunked in egg white and coated with a mixture of panko crumbs and shredded coconut, then baked for about ten minutes. In the time it takes to load the dishwasher, you can make this recipe. It doesn’t get any better than that.

Baked Coconut Shrimp with Curried Chutney Dipping Sauce is a healthier spin on a fried classic! From Everyday Good Thinking, the official blog of @hamiltonbeach

The baking process can be done in a countertop oven, so you’re skipping the deep fryer and opt for a quicker, healthier method. The lightened-up version creates shrimp that are perfectly cooked and tender with a crust that is crisp and not overly sweet. You don’t need a ton of coating so you can really allow the natural flavor of the shrimp to stand out.

Baked Coconut Shrimp with Curried Chutney Dipping Sauce is a healthier spin on a fried classic! From Everyday Good Thinking, the official blog of @hamiltonbeach

You won’t miss the frying process in these coconut shrimp, and you’ll be amazed at how good a dish this quick and easy can taste. This recipe is going in my regular rotation box for future dinners and potlucks. The only thing I might change is the quantity.

Baked Coconut Shrimp with Curried Chutney Dipping Sauce is a healthier spin on a fried classic! From Everyday Good Thinking, the official blog of @hamiltonbeach


Baked Coconut Shrimp with Curried Chutney Dipping Sauce
SERVES: 8

Ingredients
1 cup chutney
2 Tablespoons sliced green onion
1/2 teaspoon ground curry
1/2 teaspoon crushed red pepper
2 Tablespoons all purpose flour
1 teaspoon salt
1 cup panko crumbs
3/4 cup sweetened shredded coconut
1 egg white
1 pound (16 to 20 count) extra jumbo shrimp
Cilantro
Instructions
Stir chutney, green onion, curry and crushed red pepper in small bowl until blended. Set aside.
Preheat oven to 450°F. Spray a baking pan with nonstick cooking spray. Set aside.
Combine flour and salt in a large resealable plastic bag.
Add panko crumbs and coconut to bag. Seal and shake to combine.
Beat egg white in a medium bowl until foamy.
Dip one shrimp at a time into egg white.
Place shrimp in crumb mixture and press mixture onto shrimp until well coated. Arrange in single layer in prepared baking pan.
Bake 9 to 11 minutes until crumbs are golden brown. Serve with chutney mixture. Garnish with cilantro.
Notes
Serving size is for appetizer portions. Serves 4 as a main dish.
Everyday Good Thinking http://everydaygoodthinking.com/

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Baked Coconut Shrimp with Curried Chutney Dipping Sauce is a healthier spin on a fried classic! From Everyday Good Thinking, the official blog of @hamiltonbeach

The Easy Reach™ 4-Slice Toaster Oven can help you in countless ways around the kitchen while saving space and time. The removable Easy Reach™ roll-top door offers better access to food and easy cleaning, while the front-access crumb tray slides out for quick cleanup. Toast, bake or broil, and you’ll be thrilled with the results.

 



Food Focus: Zucchini (and a recipe for Cheesy Zucchini Casserole!) from Everyday Good Thinking, the official blog of @hamiltonbeach

One of the most ubiquitous summer fruits, the zucchini (cucurbita pepo) is a long, green summer squash of Italian origin with many culinary uses. It’s usually prepared as a vegetable in savory dishes like ratatouille, casseroles and fritters, but it can also be shredded and used in sweeter dishes like zucchini bread. The best zucchini to purchase (or pick, if you have a garden of your own) are less than 8 inches long. This means the squash is immature and the seeds are still soft. Larger zucchini (They can grow up to a few feet in length!) tend to be more fibrous and woody than their smaller and more tender counterparts.

Hamilton Beach

Zucchini is a healthful, low-calorie fruit containing folate, potassium and vitamin A. Like many other fruits and vegetables, much of the nutritional value is found in the peel, so keep it on to get all the nutrients you can. One whole zucchini is only 16 calories!

Zucchini squash blossoms are also edible. These grow directly on the plant and can be eaten raw or cooked. They are commonly stuffed with soft cheeses and fried. If you can find them, the flowers are a beautiful summer treat.

Hamilton Beach


Cheesy Zucchini and Squash Casserole
SERVES: 12

Ingredients
1 Tablespoon olive oil
1 medium sweet onion, halved and thinly sliced
1 garlic clove, minced
1 pound zucchini, thinly sliced
1 pound yellow squash, thinly sliced
1 large egg
1/2 cup sour cream
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup seasoned Panko crumbs
1 Tablespoon butter, melted
Instructions
Preheat oven to 350°F.
Heat olive oil over medium-high heat. Add onion and garlic; cook 2 minutes. Stir in squash, cooking an additional 4 minutes or until squash is tender.
Beat egg and sour cream in large bowl until well blended. Stir in cheeses, thyme, salt and pepper. Pour into 8x8-inch baking dish.
Stir crumbs and butter in small bowl. Sprinkle over squash mixture.
Bake 25-30 minutes or until crumbs are golden brown and mixture is heated through.
Notes
If using a countertop oven, use middle rack for baking.
To speed food prep, use a food processor to chop, mince, slice and shred.
Everyday Good Thinking http://everydaygoodthinking.com/

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Smoked Gouda Bacon Mac n' Cheese from Everyday Good Thinking, the official blog of @hamiltonbeach

Macaroni and cheese is almost everyone’s favorite childhood food, and we’ve made this grown up version by adding smoked gouda, bacon and spices. The crunchy bread crumbs come together in the food processor and add a nice crunch to the soft mac and cheese when you bake it in the oven. And bacon? Well, who doesn’t like bacon? This is the ultimate in rich comfort food, and it’s great for leftovers because it’s even better the next day. The recipe is also perfect for feeding a crowd – just pair it with a salad and a good beer selection and you have dinner for a dozen people.

Smoked Gouda Bacon Mac n' Cheese from Everyday Good Thinking, the official blog of @hamiltonbeach


Smoked Gouda Bacon Macaroni and Cheese
SERVES: 10

Ingredients
1 (4 oz.) French baguette, torn
6 slices cooked bacon, chopped
1/4 cup loosely packed parsley
2 Tablespoons butter, melted
1 package (16 oz.) corkscrew or elbow pasta
1/3 cup butter
1/4 cup flour
4 cups milk
1 package (8 oz.) extra sharp Cheddar cheese, shredded
1 package (8 oz.) smoked Gouda cheese, shredded
2 1/2 teaspoons Creole seasoning
Instructions
Preheat oven to 400°F.
Using S-blade with food processor running, drop bread, 1/2 of the bacon and parsley into food chute. Process until finely chopped. Gradually add melted butter; process until crumbs form. Set aside.
Cook pasta according to package directions for al dente. Drain and rinse with cold water. Set aside.
Melt 1/3 cup butter in Dutch oven over medium-high heat. Gradually add flour, whisking until smooth, about 1 minute. Slowly add milk, stirring 8 to 10 minutes until mixture is thickened and smooth. Remove from heat.
Stir in cheeses, remaining bacon and Creole seasoning until cheese is melted. Fold in pasta.
Pour mixture into 11x7-inch baking dish sprayed with nonstick cooking spray. Sprinkle with breadcrumb mixture.
Bake 25 to 30 minutes or until crumbs are browned and mixture is heated through.
Notes
If using a countertop oven, place baking dish on the bottom rack to bake.
Everyday Good Thinking http://everydaygoodthinking.com/

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