• ¼ cup finely diced Manchego cheese
• ¼ cup diced purple onion
• ¼ cup chopped kalamata olives
• ¼ cup diced red pepper
• 4 tbsp. olive oil
• 1 tsp. instant minced onion
• ½ tsp. seasoned salt
• ½ tsp. spicy Montreal steak seasoning
• ¼ tsp. garlic pepper
• ¼ tsp. seasoned pepper
• 2 New York strip steaks (about 8 oz., ea.)

In small bowl, combine first 4 ingredients; add 3 tbsp. olive oil and blend well. Let stand at room temperature while preparing steaks. In another small bowl, combine minced onion, salt, steak seasoning, peppers and remaining 1 tbsp. olive oil; blend well. Brush half seasoning mixture evenly over one side of steak. Place steak, seasoned side up, on ungreased rack in bake pan/drip pan of Black & Decker® InfraWave® Oven. Place pan inside oven and close oven door.

Follow these steps:
Halfway through cooking, remove steaks from oven. Turn over and brush steaks with remaining seasoning mixture. Return steaks to oven; close door and press to continue cooking. When cooking time is complete, oven will give an audible signal. Check for doneness. Tent loosely with foil and let beef stand for at least 5 minutes before serving. Serve steak topped with olive mixture. Add cooked rice and a mixed green salad for an easy, yet elegant, dinner.

Note: Insert a meat thermometer into the thickest part of the meat to test the doneness: 120° to 125°F (49° to 52°C) for rare; 135° to 145°F (57° to 63°C) for medium.

Makes 2 servings.

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• ¼ cup mayonnaise
• 2 tbsp. chopped green onions
• 2 tsp. chopped fresh dill
• 1 tsp. ground ginger
• 1 tbsp. orange marmalade
• 1 lb. salmon fillet
• 1 tbsp. olive oil
• ½ tsp. salt
• ¼ tsp. black pepper

In medium bowl, combine mayonnaise, green onions, dill, ginger and marmalade. Set aside. Place salmon in bake pan/drip tray of oven. Brush with olive oil. Season with salt and pepper. Broil in preheated oven at 400°F, with oven door slightly ajar, for 20 minutes or until fish tests done. Serve with dressing and garnish with fresh sprigs of dill, if desired. Delicious served with cooked brown and white rice and steamed asparagus.

Makes about 3 servings.

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• ¼ cup mayonnaise
• 1 green onion, chopped (about 2 tbsp.)
• 1 medium clove garlic, minced
• ¼ tsp. saffron threads
• 1 tbsp. lime juice
• 6 loin or rib lamb chops, cut about 1¼-inch thick
• Salt
• Garlic pepper

In small bowl, combine mayonnaise, green onion, garlic, saffron and lime juice. Cover and let stand at room temperature to blend flavors. Place lamb chops on broil rack in bake pan/drip tray in single layer, season with salt and garlic pepper.

Broil in preheated oven at 450°F in upper rack position, with rack down and oven door slightly ajar, for 5 minutes. Turn lamb chops over and season with salt and garlic pepper. Continue broiling until desired doneness, about 5 minutes for medium. Serve chops with saffron sauce.

Delicious served with garlic whipped potatoes and a fresh green salad.

Makes 6 servings.

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• ¹/³ cup bottled ranch dressing
• ¼ cup chopped green onions
• 2 tbsp. chopped parsley
• 1 cup Japanese dry breadcrumbs (Panko)
• ½ tsp. salt
• ¼ tsp. black pepper
• 1 lb. chicken tenderloin strips
• Cooking sprayDIPPING SAUCE:
• ¼ cup bottled ranch dressing
• 2 tbsp. honey mustard
• ½ tsp. curry powder salt

In medium bowl, combine ¹/³ cup dressing, green onions, and parsley. In shallow dish blend breadcrumbs, salt and pepper. Dip chicken pieces into dressing mixture and coat evenly. Coat chicken in breadcrumb mixture, turning to coat evenly. Arrange on waxed paper-lined platter. Cover and refrigerate at least 30 minutes. Arrange in single layer in bake pan/drip tray of oven. Spray with cooking spray. Broil in preheated oven at 400°F with oven door ajar for 12 minutes or until chicken tests done. Turn chicken halfway through cooking time. Delicious served with garlic whipped potatoes and steamed snow peas and water chestnuts.

Makes about 4 servings.

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• 1½ cups halved cherry tomatoes
• 3 tbsp. chopped Italian parsley
• 1 tbsp. slivered fresh basil
• 1 tbsp. snipped fresh chives
• 1 tbsp. slivered lemon peel
• ½ tsp. kosher salt
• 2 tbsp. fresh lemon juice
• 1 tbsp. olive oil
• 2 halibut fillets (about 6 oz., ea.)
• ¼ tsp. garlic pepper

Preheat Black & Decker® Countertop Oven on BAKE to 400° F. meanwhile, in medium bowl, combine tomatoes, parsley, basil, chives, lemon peel, ¼ tsp. salt, lemon juice and olive oil; blend well. Spoon into 1- quart shallow baking dish. Place fish on top and season with remaining ¼ tsp. salt and garlic pepper. Bake for 20 minutes or until fish flakes easily when tested with a fork (Fish will have an internal temperature of 145° F).

Makes 2 servings.

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• 3½ lb. roasting chicken
• Olive oil
• Salt and pepper
• ¾ cup pineapple, apricot preserves
• ¼ cup finely chopped green onions
• 1 tbsp. gated fresh ginger
• 2 large cloves garlic, minced
• 2 tbsp. toasted sesame seeds
• 2 tbsp. low sodium soy sauce
• 1 tbsp. rice vinegar

Position one set of rotisserie forks at end opposite point on the spit and secure by tightening the wing nut. Insert the spit through the chicken so that the forks are securely inserted into the meat. Place the second rotisserie forks onto the spit and secure it into the chicken. Make certain the chicken is centered on the spit and well balanced. Using kitchen twine, secure the chicken so that the wings and legs are securely tied to the body of the chicken. Rub the chicken with olive oil and season with salt and pepper. Insert the pointed end of the spit into the right side of the oven and place the left side into the spit support. Place the rack in the lower rack position with the rack down. Place the broiler/bake pan on the rack centering it below the chicken. Press the Bake button, the oven is preset to bake at 350° F. Set the time for 1½ hours. Turn on the Rotisserie and Convection. Meanwhile, combine the remaining ingredients in small saucepan and bring to a boil; reduce heat and simmer 5 minutes. Baste chicken several times during last 30 minutes of cooking. Test chicken for doneness by inserting a meat thermometer into the breast which should register 180° F, or pierce breast with fork and see that juices run clear. Allow chicken to stand 10 minutes before serving. Serve with remaining sauce.

Makes 4 to 6 servings.

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• 2 cups pineapple juice
• 1 cup wild berry frozen yogurt
• 1 cup frozen cubed mango
• 1 cup frozen hulled strawberries

Combine all ingredients in order listed in blender jar and close with lid. PULSE for several seconds, three to four times. Press SMOOTHIE and let cycle run until mixture is smooth and well blended; about 30 seconds.

Makes about 4½ cups.

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• 2 cups orange juice
• ½ cup frozen piña colada drink mix
• 1 cup vanilla yogurt
• 1 cup frozen mixed berries
• 1 medium banana
• 2 cups ice cubes

Combine all ingredients in order listed in blender container. Close cover. Pulse for several seconds three or four times. Press HIGH and let run until mixture is smooth and well blended, about 1½ minutes.

Makes 3 thick shakes.

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• 1 cup fat free milk
• 2 tbsp. protein soy powder
• 1 tbsp. sugar free French Vanilla Café instant coffee
• 2 cups ice cubes

In blending jar, combine all ingredients in order listed. Place cover on jar. Press PULSE several times for about 5 seconds each to blend ingredients and begin crushing ice. Select speed 18 and blend until mixture is smooth and well blended (about 30 seconds).

Makes about 2 ½ cups.

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• 1½ cups pear nectar
• 1 cup pineapple/passion fruit sorbet
• 2 cups fresh strawberries
• 2 cups ice cubes

In blender container, combine all ingredients in order listed. Place lid on jar. PULSE several times, for about 5 seconds each time, to blend ingredients and begin crushing ice. Press LIQUEFY and run until smooth and well blended; about 30 seconds. Turn blender OFF and serve immediately.

Makes about 3 cups.

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