Maximum Hashbrowns

Ingredients:
-2 large potatoes (I used sweet potatoes)
-1/2-1/4 onion
-red bell pepper- diced
-garlic powder
-eggs
-Cheddar cheese


Preheat electric skillet to 325 but spray with non-stick spray or add some oil. Use the water test to determine doneness if not using fat.
On #3 cone, use saladmaster machine to dice potatoes and onion. Place into skillet.Then add red bell pepper and garlic powder to taste. Fry both sides 8-10 minutes.
Add cheese and cover till melted.


My first time doing this recipe:
I did not use oil. I did the water test (preheat skillet and throw water on it. When it beads, it is ready) and put the potatoes on it. At first it was great, then the potatoes kinda baked on it; therefore, I would suggest just adding a little oil or non-stick spray. Perhaps, I haven't mastered the non-stick Saladmaster skill.

Holly's Crunchy Breakfast Bake with Chex

Ingredients:

1 medium green bell pepper
1/2 onion (finely chopped or diced or use #3 cone)
2 carrots (#1 cone)
2 celery chopped (or use #4 cone)
1 can of light red kidney beans, drained and rinsed OR 2 cups of cubed ham
1 cup of shredded cheddar cheese (#1 cone) (I used about 3-4 oz of cheese- one big handful)
1 cup Bisquick (I used a 5.5 oz single packet of pancake mixture)
1 cup milk
4 eggs
2-3 cups of Chex or Corn Flakes

In gourmet skillet/saute pan, saute bell pepper, onion, and celery for about 3-7 minutes (depending on your preference- I did it for 6 min)
Spray EOC of 11" skillet with non-stick spray.
Sprinkle beans/ham, vegetable mixture, then cheese onto the skillet.
Mix Bisquick, milk and eggs in a bowl and pour over entire mixture.
Sprinkle with cereal.
Set EOC at350. Wait for click. Set at 180 for 20 minutes (in 11" skillet, medium click low for 15-20 minutes).


How I did the first trial recipe:
I set my EOC at 275 first but it didn't click for awhile, so I turned it up to 350 degrees; then set it at 180 and timed it for 15 minutes. I also had put 3 cups of cereal (I used corn flakes) on the bottom of the EOC, but it was too hard and crispy in the end. Therefore I omitted this step from the original recipe and decided to suggest adding 2-3 cups of cereal on the top. I added only 1/2 cup of milk to the Bisquick and egg mixture at first. I think using a cup of milk would be better.

****MUST MAKE**** Holly's Mex Tortilla Casserole- 20 minutes from start to finish

10" gourmet skillet used with 11" skillet lid
(you can use the 11" skillet or EOC or wok. Either way, fill it up 3/4 full and if you need to add more layers for a larger dish, do so)

Here is the outline of a dish I made with ingredients I had in my kitchen. This is just a way I could get ride of some stuff in my fridge.  I have provided the skeleton for a meal you can create with whatever you want. You can add more veggies and tortillas to it to make a larger dish and use different ingredients.I cook for 2 so I don't need to cook as much.

Layer:

-Use half of the following mixture: Hunts tomato sauce 15 oz with 1/2 tablespoon of cumin and 1 teaspoon of chili powder added
-3 corn tortillas cut into fourths (one layer)
-12 oz Mexican style frozen veggies
-3 corn tortillas cut into fourths (one layer)
-second half of the Hunts sauce: to cover all the tortillas
-leftover veggies (bell pepper, sliced thinly)
-1/4 onion on #2 cone
-One can of beans (I would prefer black or kidney beans) drained and rinsed; or 1.25 cups prepared from dry
- Shred cheese on #1 cone on top. (cheddar, pepper jack (this is what I used), motz, etc.)

Medium click low for 10 minutes.

10 minutes later (after meal was done cooking)...
"OMG!!! This was amazing!!!! I would invite all of you reading to make this!! YumYum :) This came out perfectly. If you don't try this recipe, you'll be missing out. From start to finish, it took me about 20 minutes"  :)

-Holly Wolfe, RD and Salamaster owner

Pesto Chicken, Quinoa, Vegetables- MP5 or Electric Skillet (EOC)

Ingredients:
-2 large chicken breasts
-Pesto
-Quinoa
-Chicken broth
-Frozen vegetables
-Cut up red bell pepper

Here is what I did:
Set MP5 (or EOC) at 350 degrees. Placed one 14 oz can of low sodium chicken broth and about 6 oz (3/4 cup) of quinoa (or put twice as much broth as quinoa in volume if you want more quinoa). Placed frozen chicken on top and put pesto on top of chicken. Placed frozen veggies around and place cut pepper on top of chicken.Wait for the click. Turn to low (180 degrees) for 40 minutes (25 minutes if chicken is thawed). Cutting the chicken into pieces will help cook the chicken faster. At 40 minutes, one chicken was fully done, but the larger one wasn't. Cook for longer. I suppose it would be better to have thawed them first or cut them. The breasts were very large. This recipe may be better with frozen chicken tenders since they are thinner.

You can also used the 11" skillet or wok. Medium-click-low 40 minutes.

This was very good :)

Chicken and Orozo

2 chicken breasts
4 cloves of garlic
4 medium carrots
1-2 Tbsp. Canola oil
8 oz orzo (1/2 box)
2 3/4 cup low sodium chicken or vegetable broth
Garlic powder
Basil
Can of no added salt creamed corn- or 1 cup of frozen corn
Diced tomatoes with green chilies (10 oz)

Cut chicken into small bite size pieces
Preheat 10" or 12" skillet on medium. Add chicken for about 5 minutes to heat and cook a bit.
Add can of creamed corn/frozen corn (I used creamed corn to get rid of it) and can of tomatoes with chilies (I drained it a little). Put cover on. Medium-click-low for 25-40 minutes. Uncover and add 1/2 cup cold water with 2 TB of cornstarch to chicken mixture (to thicken only if liquidy).

For orzo, preheat 9" skillet. Add 1-2 TB of canola oil and 8 oz of orzo. Brown for 3 minutes. Add pureed carrots and garlic and also the broth. Medium click low for 15 minutes.

Serve chicken over orzo or separately.

The orzo is to die for. Sooooo yummy.

Healthy Enchiladas

Ground meat (precooked; optional)
1/2 onion
1 zucchini
1 yellow squash
1 carrot
1 can kidney beans (drained and rinsed)
12 Corn tortillas- cut into 4 pieces/they will look like corn tortilla chip shapes
Enchilada sauce 16 oz
Pepper jack cheese
Red pepper (optional)
Chili powder (optional)


Layer and use cone #2:
Sauce
Zucchini
Meat
1/2 Beans w/chili powder
Tortillas
1/2 onion
Zucchini
Tortillas
Sauce
Carrot
1/2 beans
Tortillas
Rest of sauce
Cheese
Peppers

In electric skillet, cover and set temperature to 300°F/150°C and timer to 30 minutes.
When Vapo-Valve™ clicks steadily, reduce temperature to 200°F/95°C for remaining cooking time.
Serve hot.

For 11" skillet or wok, medium-click-low for 10 minutes or as long as needed. It won't dry out and won't over cook :)

Black Bean and Sweet Potato Burritos w/Avocado Salsa

Black Bean and Sweet Potato Burritos w/Avocado Salsa

-2 medium/large sweet potatoes

-1/2 onion

-garlic powder (optional)

-chili powder (1 tsp. or more)

-cumin (1-2 Tbsp.)

-can of black beans (rinsed)

-whole wheat tortillas

Toppings

-Sour cream/Greek yogurt/plain yogurt/salsa/ cilantro red or green onions/hot sauce or make the **avocado salsa (as the dressing)

Use the number 3 cone to shred 2 medium-large sweet potatoes (orange) and 1/2 onion.

Set electric skillet at 350. Add garlic, chili powder and cumin and saute with lid off for 5-10 minutes (not fully cooked) then put lid on. You may add some canola oil to the mixture if you like. It will help prevent sticking and help the potatoes stay in form. Medium-click-low for 20 minutes (the low setting on the skillet is 170-175 degrees). Then add a jar of rinsed black beans. Cover and let sit for a few minutes to warm up. Done!

Layer warmed tortilla then dressing then the potato/bean mixture. Done! 



FOR NON-SALADMASTER OWNERS:

Preheat oven to 425 F and line a baking sheet with foil. Spread cubed sweet potato evenly over baking sheet, mix with some olive oil and lightly season with salt. Roast for about 15-20 minutes and until tender.

Meanwhile, in a large skillet over medium heat, add oil and onion. Sauté for about 5-10 minutes, stirring frequently. Now add in seasonings and stir well.

Add black beans and cooked rice and sauté for another 5 minutes on medium.

Add roasted sweet potato to the rice mixture and stir well.

Add filling to tortilla along with desired toppings. Wrap and serve. 

**Avocado Salsa Verde Recipe

• 2 ripe avocados from Mexico
• 1 cup mild salsa verde, jarred
• 2 garlic cloves, roughly chopped
• 1 to 2 teaspoons fresh jalapeño, deseeded and roughly chopped (optional)
• 1 lime, juiced
• ¼ cup packed cilantro leaves
• up to 2 tablespoons water, to thin as necessary
• sea salt, to taste (optional)

Make the avocado sauce: in a food processor or a good blender, combine the avocado flesh, salsa verde, garlic, jalapeño (skip this if your salsa is spicy) and lime juice. Blend. Add the cilantro and blend again. Add water to thin out the sauce if desired; the sauce should glop easily off a spoon. Taste and blend in some sea salt or add another squeeze of lime if necessary. This sauce should taste like a real kick in the mouth; you'll know you're done when you can't stop going in for another spoonful of the stuff.

****When I made the salsa, I used 2 avocados, 3/4 cup green and red salsa, some lemon juice, and 3 cloves of garlic. I pureed for awhile so that the seeds were not whole. I did not add water. It had the consistency of sour cream. Yummy!