NuWave Oven Complete Cookbook &
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Baked ham
Made with the NuWave Oven
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1 Ham with bone (10 pounds)
1 can Cola
1 cup brown sugar
2 teaspoons dry mustard
1 teaspoon fresh ground pepper
1 1/2 cups plain bread crumbs
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Place ham on a 1 inch rack, fat side down. Add half can of Cola to cover the ham and cook on power level HI for 15 minutes per pound. If frozen, cook for 20 minutes per pound. Baste the ham every 15 minutes. Remember to hit PAUSE before opening the oven. Press START to resume cooking. Mix brown sugar, mustard, pepper and bread crumbs together and add the mixture to the ham at the last 15 minutes of cooking. Pat down on the ham and add the rest of Cola. Pour slowly. Bake the ham for 15 minutes. Let rest with the dome lid on for an aditional 5 minutes. Enjoy!
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Tips:
For the better flavor, use a ham with the bone. The bone can be also used to make soup.
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Lemon Salmon with Mango Salsa
Made with the NuWave Oven
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4 (6 ounce) salmon fillets, about 1 inch thick
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon grated lemon zest
2 teaspoons Dijon mustard
1/2 teaspoon black pepper
1 ripe and peeled mango, diced
2 green onions, finely chopped
1/4 cup red bell pepper, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
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In a small bowl, whisk together lemon juice, olive oil, lemon zest, mustard and pepper.
Place fish in a glass dish and pour marinade over fish.
Marinate and refrigerate for 20 minutes.
While fish is marinating, prepare salsa.
Place salmon on a 4 inch rack and cook on power level HI for 5 to 6 minutes per side.
Place mango salsa over the salmon and enjoy. Enjoy!
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The Perfect Roasted Chicken
Made with the NuWave Oven
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1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
3 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon Kosher salt
2 springs of fresh thyme or 1 teaspoon dry
1 lemon cut in half
1 onion, quartered
3 cloves garlic
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Place garlic, squeezed lemon and onion in the cavity of bird. Rub chicken with all seasonings. Place on a 1 inch rack, breast side down. Fold wings under legs. Roast for 15 to 17 minutes per pound on power level HI. Roast for 25 to 30 minutes per pound if frozen. Flip the bird half way through cooking. If you are roasting vegetables, place around the bird at this point. Continue cooking and let chicken rest for 10 minutes. Juices should be clear and temperature 170-180 degrees. Enjoy!
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Tips:
Carrots, onions, celery and potatoes are the vegetables I use when roasting.
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Grilled Vegetable Quesadillas
Made with the NuWave Oven
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8 (6 inch) flour tortillas
1 small zucchini, sliced lengthwise into 4 slices
1 small yellow squash, sliced lengthwise into 4 slices
1 red bell pepper seeded and cut into 8 pieces
1 green bell pepper, seeded and cut into 8 pieces
1 small red onion cut into slices
2 cloves sliced garlic
1 cup shredded Pepper-Jack cheese
1/4 cup chopped cilantro
1/4 cup olive oil
Kosher salt and black pepper to taste
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Cut the vegetables and place in the bowl, toss them with olive oil, salt and pepper. Spread on the 4 Inch rack and cook on power level HI for 5 minutes. Turn vegetables and cook additional 5 minutes. Remove. Arrange the vegetables on four of the flour tortillas. Top with cheese and cilantro and the remaining tortillas. Lightly spray the tortilla tops with non-stick cooking spray. Place two tortillas at a time on the 4 inch rack and cook for 3 minutes or until the cheese is melted. Cook the remaining two and serve with your favorite salsa. Enjoy!
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Tips:
Colorful grilled vegetables and Pepper-Jack cheese make a lively and satisfying filling for these quesadillas.
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Mini Low-Fat Cheesecakes with Fruit
Made with the NuWave Oven
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Non-Stick spray
1/3 cup crushed vanilla wafers (8 wafers)
12 ounces fat-free cream cheese, softened (1 tub)
1/2 cup sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla
1/4 cup liquid egg (or 2 eggs)
3/4 cup seasonal fruits (red raspberries; blueberries, sliced strawberries, or kiwi slices)
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Lightly coat 10 muffin cups (silicone) or paper muffin cups that have been tripled.
Sprinkle bottom with and sides of each cup with about 1 teaspoon of the crushed vanilla wafers. Set aside.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar, flour, and vanilla. Beat on medium speed until smooth. Add egg product and beat on low speed just until combined. Divide evenly among muffin cups.
Bake on liner pan for 15-16 minutes on power level high, or until set. Cool in cups on a wire rack for 5 minutes. Cover and chill for 4 to 24 hours. Remove cheesecakes from muffin cups. Just before serving, top cheesecakes with fresh fruit. Enjoy!
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Spiced Infused Pork Tenderloin
Made with the NuWave Oven
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2 3/4 pounds pork tenderloin
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili pepper
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
3 cloves chopped garlic
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Mix all seasonings togeter, salt, pepper, chili pepper, cumin, cinnamon, cayenne pepper and chopped garlic.
Rub olive oil on tenderloins.
Sprinkle seasoning all over pork tenderloins. Place on the 4 inch rack and cook on power level HI for 10-12 minutes per side for thawed. If frozen, cook for 20 minutes per side on power level HI. I always marinate ahead of time and freeze. Remember that these are estimates, depending on the size of your meat. Enjoy!
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Beef Jerky
Made with the NuWave Oven
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1 pound of beef (any kind) I use brisket and cut while frozen
2 tablespoons brown sugar
1/3 cup of Worcestershire Sauce
1/2 cup soy sauce
1 1/4 teaspoon of garlic powder
1 1/4 teaspoons of onion powder
2 1/4 teaspoons of ground pepper
1 teaspoon liquid smoke (optional)
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Place all the above ingredients into a large freezer bag or large bowl. Let marinate for 4-8 hours in refrigerator.
Place pieces of meat on liner pan and 4 inch rack (when using 2inch rack you can use 3 different levels). Do not let meat touch it will slow down the dehydrating. Dehydrate on power level 4 for about 3 hours. (2 hours and 45 minutes if 1/4 inch thick).
Half way through the process I move the beef to different racks.
Tent the dome during the last 5 minutes.
Pat excess moisture with paper towel, cool, and store. Enjoy!
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Get Dehydrating Tips
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Ricotta Spinach Rolls
Made with the NuWave Oven
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8 Lasagna noodles cooked and drained sauce
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon butter
3 cups tomato sauce
1 teaspoon Oregano
1/2 teaspoon thyme leaves
1/2 teaspoon basil
1/4 cup chopped mushrooms (optional)
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Cook spinach accoring to package directions.
Drain and squeeze out excess water.
Blend together spinach, cheeses, pepper and egg.
Spread the mixture evenly along the entire length of each noodle.
Lay sausage on top of cheese mixture.
Roll each one and place on its side in the liner pan which has been lightly greased. Cover with sauce.
Bake in the NuWave on power level HI for 15 minutes or until heated through. Enjoy!
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Glazed Beef Ribs
Made with the NuWave Oven
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1 rack beef ribs, cut in half
Salt & pepper to taste
1/2 cup orange marmalade
2 teaspoons Dijon mustard
1 teaspoon Lemon juice
1 tablespoon Worcestershire Sauce
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Mix marmalade and add mustard and lemon juice and Worcestershire sauce and baste ribs. Place on a 1 inch rack and cook on power level HI for 15 minutes per side (you can give it the whole 30 minutes pausing to baste with more glaze if you don’t want to flip). Meaty side up. Let the meat sit under the dome for 5 minutes. Enjoy!
Enjoy!
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Tips:
Frozen is 25 minutes per side. Place bake potatoes on the 2 inch rack while cooking your ribs. Medium potatoes will be done when ribs are done. You can get the 2 inch rack in the extender ring kit.
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