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Toaster Oven Recipe- Rack of Lamb & String Beans

This Recipe of Rack of Lamb & String Beans is simple and most importantly its delicious.

This whole meal can be cooked and ready to eat in under 20 minutes. I had the opportunity of making my debut appearance at The Learning Annex, I presented my prototype toaster oven from Sonja Home Collection along with one of my favorite toaster oven dinners.

Watch below for 99 cents “HOW TO” Tutorial, on How to cook Rack of Lamb & String Beans in a Toaster Oven with a dash of Sonja’s Style. (via Ustream.com)

Video streaming by Ustream

    Ingredients:

(serving 3 people)

6 Lamb Chops

2 Handful String Beans

Fresh Ground Black Peppercorns

Lemon

Garlic (optional)

Rock Salt

Water

Instructions:

1. Line tray with foil to protect it. Make a "bucket" out of foil.

2. Place lambchops in the "bucket" and on the tray.

3. Cut the ends off of the string beans and make another foil "bucket." Pour a small amount of water inside "bucket" and crimp ends closed, but leave a small opening for ventilation.

4. Place the rack of lamb on top rack and string beans on the middle tray.

5. Set the oven to 450 degrees and broil.

6. After 15/20 minutes, you're done!

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Toaster Oven Recipe- White Fish with Asparagus

                                       This Recipe of White Fish with Asparagus is simple, but has the ability to be served elegantly. This whole meal can be cooked and ready to eat in under 20 minutes. We have Dr. Brent Ridge of The Fabulous Beekman Boys helping us to make sure we are making all the right moves in my UES Kitchen.

Watch below for a “HOW TO” Tutorial, on How to cook White Fish & Asparagus  in a Toaster Oven with a dash of Sonja’s Style.

"Easy to cook, with an easy clean up"- Ms. Sonja Morgan  

This is a great luxurious meal that can be made for 1-4 people using only your Toaster Oven in less then 20 minutes. Be sure to always keep it cute and classy by serving some essence of vegetables with your fish.

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Toaster Oven Recipe- Chicken Parmigiano

This Recipe of Chicken Parmigiano is the perfect choice for a busy thursday night. This whole meal can be cooked and ready to eat in under 20 minutes.

Watch below for a "HOW TO" Tutorial, on How to cook Chicken Parmigiano in a Toaster Oven with a dash of Sonja's Style.

  "its all the play dates favorites"- Ms. Sonja Morgan

**Tips**

- When the cheese starts to bubble, that's when it is the perfect time to take the meal out of the oven.

-To add a little bit more excitement to the dish, you may want to add a side of hot spaghetti.

This recipe can be done in under 20 minutes and will cost you less then 20 dollars to make. Chicken Parmigiano is one of those meals that you can serve to your kids for lunch on a sunday afternoon, or with a special someone during a candle lit dinner and wine. Without even turning on your oven.  

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Holiday Recipe: Maple Roasted Turkey with Gravy

Maple-Bourbon Roasted Turkey with Gravy

You are about to indulge yourself into one of my favorite recipes, that came from my dear friends the Beekman Boys's New Cook Book.Their cook book in addition to the 100+ recipes that the two have adapted from their own families’ archives, the book includes blank recipe cards and specially designed pockets in the book to collect them so that when the book is given as a gift (perfect for holidays, housewarming, and weddings) the recipient not only gets a set of new recipes but also hand-written versions of their family’s own classics. 

Yields:  12 servingsTotal Time:  3 hr 15 minPrep Time:  45 minOven Temp: 325      Ingredients 1  (14-pound) Turkey, rinsed and patted dry (neck and giblets reserved)​​​ ​

1/4 cup(s) Coarse Salt, 1 tablespoon(s) Sugar​,

2 teaspoon(s) Ancho Chile Powder,​1 Orange​, 1 Lime​,

1 small Yellow Onion, halved​, 2 Bay Leaves​,

3 clove(s) Garlic, unpeeled​, 3/4 cup(s) Maple Syrup​,

2 tablespoon(s) Molasses,​2 tablespoon(s) Light-BrownSugar

 1 tablespoon(s) Worcestershire Sauce

2 cup(s) Bourbon​Butter (Optional)for buttering foil​

1/3 cup(s) All-Purpose Flour 

.........................................................

1. Preheat oven to 325 degrees F. Tuck wing tips under turkey by bending them back and pushing them under wings. In a small bowl, combine salt, sugar, and chile powder. Carefully run your fingers under breast and thigh skin to loosen, then rub meat with about one-third of seasoning. Rub remaining seasoning in cavity of turkey and all over skin. Next, pierce orange and lime with a fork, and stuff citrus in cavity, along with onion, bay leaves, and garlic. Using kitchen string, tie legs together.

2. In a small skillet, stir maple syrup, molasses, brown sugar, and Worcestershire sauce. Bring to a simmer; let cook for 5 minutes.

3. Set turkey breast side up in a large roasting pan fitted with a rack. Put turkey neck and giblets in bottom of pan and add bourbon. Pour all but 1/3 cup of maple-syrup mixture over turkey. Cover pan with lid or buttered aluminum foil. Roast turkey, covered, for 1 hour 30 minutes.

4. Uncover pan and brush turkey with reserved maple-syrup mixture. Return turkey to oven and continue to roast, uncovered, until an instant-read thermometer inserted into thigh meat registers 165 degrees F, 40 to 50 minutes. Lift turkey from pan, allowing any juices in cavity to drain into pan, and transfer to a platter or cutting board. Tent turkey with foil and let rest for 30 minutes.

5. Discard neck and giblets and pour juices from roasting pan into a gravy separator or a large measuring cup. Remove fat, reserving 3 tablespoons. If needed, add enough water to pan juices to measure 4 cups.

6. Place reserved turkey fat in a large saucepan over low heat. Gradually whisk in flour and cook, whisking constantly, until flour has browned, about 5 minutes. Gradually whisk in pan juices and cook, whisking constantly, until gravy is creamy and slightly thickened, about 10 minutes.  

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GO CHECK OUT THEIR SITE and the ADDITIONAL LINK BELOW

 http://www.beekman1802.com 

http://beekman1802.com/general/creating-an-heirloom.htmlThe

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Toaster Oven Recipe – Sonja’s Mom’s Cinnamon Sugar Rolls

                                "Great for playdates and great for Mom's dates!"

                                  This recipe brings back fond memories of when my mom would make pies and my siblings and I would fight for the left over circle of dough she pressed the pie pan into. Then we would roll our portions out and spread them with butter, then with cinnamon with the precision that comes with experience. We would wait to see the dark color of the cinnamon as it soaked into the butter, and then fill in the blanks. Finally, we'd sprinkle the sugar while Mom held us back on the quantity. This long time favorite, that I now make with my own daughter, is so simple, yet so satisfying to the finest palates. I have served it to royalty, celebrities and family alike with tea service or just a cup of tea and they always comment on how delicious they are. Below are some pics of one of my weekend brunch tables.

                                                                It's also great for those sexy breakfast's in bed! Serve with fresh Goya peach nectar stirred into prossecco and you have Bellini cocktails! Cold bubbles to the head and hot cinnamon treats to the stomach are sure aphrodisiacs.

 Easiest make your own pie crust with ingredients you have at home:

1/2 cup vegetable oil

1 1/2 cups all-purpose flour

2 teaspoons white sugar

1 teaspoon salt

Mix all ingredients in a bowl and then pat together in a ball. (p.s. if you want to make a pie, you can mix these same ingredients above in a 9 inch pie pan and pat it into the bottom and up the sides, prick with the fork, bake for 15 minutes in the a 400 degree preheated oven, and you are ready to go with your favorite pie filling!) Store bought crust once in awhile is OK but full of additives usually, so keep that in mind. I like the one's in the box in the refrigerator section vs. the frozen ones already in a pan. http://www.pillsbury.com/Products/Pie How to make Cinnamon Sugar Rolls: Preheat oven 350 degrees Roll out crust on a floured silicone rolling mat, or parchment paper. Spread lightly salted whipped butter on your crust. Whipped is much easier then pats cut off the stick. You can use a butter knife or any of the below pictured frosting spreaders. I like the one with the bend because it allows you to spread evenly across the crust.

Sprinkle cinnamon until absorbed and then lightly the sugar. Cut 2 1/2 inch wide strips Then roll them into little logs 1 1/2 inch thick logs. See plated in picture above. Place in toaster oven on the middle rack and bake at 350 for approximately 10 minutes. You will know its time when you smell the cinnamon and their tops are golden brown. I even like them "burnt" in spots. So don't worry about turning them around for toaster oven temperature imbalances.

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Toaster Oven Recipe – Mac n Cheese With Truffle Oil

“Comfort Food with a Touch of Affordable Luxury”

                                         All you need is:

  a box of Elbow Macraroni

a can of Evaporated Milk, or

carton of Half n Half

a zip lock of shredded Cheddar Cheese

and as preferred Truffle Oil/cubed Ham

4 to 6 ramekins

This recipe is so easy with minimal clean up, can be served to the most discerning guests (everyone needs comfort food) and kids love it, too. They can help!  After boiling the macaroni in a lightly salted pot of water, scoop a small amount of macaroni into the bottom each ramakin after from a strainer spoon. This avoids the big pasta strainer step completely. 

Then pour a bit of the half n half or condensed milk over the macaroni. I use whatever I have. I use milk as well if I have too. This is where you add salt, pepper and even cubed ham if you like.  Then sprinkle some of the cheese, layer more of macaroni making a nice mound.

Add lots of cheese of top to make a nice crust to your liking,

then add a bit more   half n half or condensed milk around the macaroni and cheese to be sure it won't be dry. I like to fill till i see some liquid almost a third from the top. Put your Ramekins in the toaster oven, or your regular oven at 35o til brown on top and bubbling.

Though this is a simple and easy recipe it serves beautifully, and elegantly and warrants a nice place mat and napkin to set it off. You can use French Crockery or just plain ramekins as I have here, and  I like to top it off with truffle oil for adults.  My 10 yr old enjoys it like that  as well! Aren't we fancy?! P.S. my shirt is from the Souk in Morocco in case you follow RHONY.