Making succulent and tasty pork chops has never been easier. Combining flavors from all the senses, including sweet, spicy and savory, this recipe for pineapple ginger pork chops is made easy and fast in your Black & Decker countertop toaster oven. The pork turns out juicy because of the crust that forms from the sugars in the marinade. Make sure you use fresh ginger and orange peel as the flavors from the real thing cannot be beat. Enjoy this complete and healthy meal during any day of the week, with your significant other as a date night in, or with your family on the weekend.

• 1/3 cup pineapple preserves
• 3 tbsp. snipped chives
• 1 tbsp. grated fresh ginger
• 1 tbsp. slivered orange peel
• 1 tbsp. rice wine vinegar
• ½ tsp. sesame oil
• 4 boneless pork loin chops, about 1¼ lbs.
• 2 cups hot cooked brown rice
• ½ cup chopped toasted macadamia nuts

1.) Preheat Black & Decker® Countertop Oven to 400° F. Meanwhile, in medium bowl, combine all ingredients, except pork, rice and nuts.

2.) Place pork in 1-quart shallow baking dish. Brush top of pork chops with half of pineapple mixture. Bake 30 minutes.

3.) Remove from oven; turn chops over and brush with remaining pineapple mixture. Return to oven and bake 30 minutes longer or until pork tests done. (Pork will have an internal temperature of 160° F.)

4.) Serve pork over rice drizzling with sauce from baking dish. Garnish with nuts.

Makes 4 servings.

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Combining two comfort foods in one, this creamy and indulgent meal will satisfy the kid in anyone. With the flavors of Tex-Mex nachos and the down-home feel of macaroni and cheese, this recipe is a cinch to prepare and heats up effortlessly in your Black & Decker countertop toaster oven. Handy tip: you could use any style macaroni cheese dinner you have on hand, but we prefer shells for its sauce-holding shape.

• 1 pkg. (12 oz.) shells cheese dinner
• ½ lb. fresh chorizo sausage
• 1 pkg. (1.25 oz.) taco seasoning mix
• 2 tsp. minced garlic
• ¾ cup water
• ½ cup sour cream
• ½ cup salsa
• ¾ cup shredded Mexican cheese mixture
• 1 cup shredded lettuce
• 1 cup coarsely chopped plum tomatoes

1. Prepare dinner according to package directions. Meanwhile, in a medium skillet, brown sausage over medium heat, stirring to break into bits; drain. Add taco seasoning mix, garlic and water. Bring to boil, stirring. Reduce heat and simmer 5 minutes to blend flavors.

2. Preheat Black & Decker® Countertop Oven to 350° F.

3. Stir sour cream, salsa and sausage mixture into prepared dinner. Spoon into 1-quart shallow baking dish. Sprinkle evenly with cheese.

4. Bake in preheated oven for 30 minutes or until mixture is heated through and cheese is golden.

5. Remove from oven and let stand 5 minutes before serving. Garnish with lettuce and tomatoes just before serving.

Makes 6 to 8 servings.

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• Olive oil
• 4 oz. frozen Southwester flavored cooked chicken strips
• 2/3 cup drained and rinsed black beans, mashed
• 2 whole wheat pita breads
• 2/3 cup coarsely crumbled multigrain tortilla chips
• 2/3 cup shredded Cheddar Jack cheese
• 1 medium leaf green leaf lettuce, chopped
• 1 medium Roma tomato, cored and chopped
• 4 pitted black olives, finely chopped
• Sour cream
• Guacamole
• Picante sauce

Preheat Black & Decker toaster oven to 400° F.  Lightly oil baking pan of Black & Decker toaster oven.

Arrange chicken in single layer and bake for about 16 minutes or until chicken registers 160° F when tested with a meat thermometer.  Remove from oven and keep warm.  Reduce temperature in oven to 350° F.

Meanwhile, spread ½ of the black bean mixture on the top of one of the pita breads.  Top with crumbled tortilla chips and shredded cheese.  Place directly on oven rack in lower rack position and bake until cheese is melted, about 3 minutes.

In small bowl, combine lettuce tomatoes and olives.  Spread remaining black bean mixture on bottom of the remaining pita bread.  Top with chicken and tomato mixture.  Invert the cheese topped pita over the chicken mixture. Cut in half.

Serve halves with sour cream, guacamole and picante sauce for dipping, if desired.

Makes 2 sandwiches.

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• 12 oz. breakfast sausage
• 1 cup chopped green and red peppers
• 1 medium onion, chopped
• 1 tbsp. chopped fresh marjoram leaves
• 1 tsp. salt
• 1 tbsp. butter or margarine
• 14 1-inch slices French bread (enough to fill the bottom of 13 x 9-in. shallow baking dish)
• 1 cup shredded Jack cheese
• 6 eggs, slightly beaten
• 2½ cups milk
• ¼ tsp. garlic pepper
• ¼ tsp. crushed red pepper flakes  

In Black & Decker^® Electric Skillet preheated to 350ºF cook sausage with peppers, onion, marjoram and ½ tsp. salt until sausage is cooked through, stirring often to break sausage into bits. Remove from heat and allow to cool for several minutes.

Butter a 13 x 9-inch baking dish.  Lay bread slices touching to fill bottom of baking dish.  Top with sausage mixture. Sprinkle evenly with cheese.

In measuring cup, combine eggs, milk, remaining ½ tsp. salt, garlic pepper and pepper flakes. Pour evenly over mixture in baking dish. Cover tightly with plastic wrap and refrigerate at least 8 hours or overnight.

Remove plastic wrap and place in Black & Decker^® Toaster Oven preheated to 350ºF. Bake 40 minutes or until knife inserted into the center comes out clean and cheese is golden brown.

Let stand 5 minutes before serving.

Makes 6 servings.

Note: This is a perfect brunch or dinner dish. It can be assembled the night before. Simply add a salad and a large bowl of fruit and the meal is complete.

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• 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.)

Preheat Black & Decker^® Toaster Oven on broil.

In a 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 broil/bake pan and broil for 8 minutes.

Half way through cooking, remove steaks from oven.  Turn over and brush steaks with remaining seasoning mixture.

Return steaks to oven; close door and continue cooking to desired 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.

Makes 2 servings.

Note: Insert a meat thermometer into the thickest part of the steak to test the doneness:

120º to 125ºF for rare; 135º to 145ºF for medium.

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• 6 cups cubed day old French bread
• 1½ cups reduced fat shredded Mexican cheese blend
• 6-oz. diced cooked ham
• 6 eggs, slightly beaten
• 2½ cups milk
• 1 can (10-oz.) drained diced tomatoes and green chilies
• 2 tbsp. instant minced onion
• ½ tsp. garlic pepper

Place bread cubes in buttered 9-inch glass baking dish. Top with 1 cup shredded cheese and ham.

In medium bowl, combine eggs, milk, tomatoes, onion and pepper. Pour evenly over mixture in baking dish. Top with remaining cheese. Cover tightly with plastic wrap and refrigerate at least 1 hour or overnight.

Remove plastic wrap and place in Black and Decker® Toaster Oven preheated to 350ºF. Bake 45 minutes or until knife inserted into the center comes out clean and cheese is golden brown.

Let stand 5 minutes before serving.

Makes 6 to 8 servings.

Note: This is a perfect brunch or dinner dish. It can be assembled the night before.  Simply add a salad and a large bowl of fruit and the meal is complete.

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• 4 cups chicken broth
• 2 cups water
• 4 cups fresh broccoli florets
• 2 medium peeled sweet potatoes, cut into 2-inch pieces
• 1 medium onion, quartered
• 1-inch piece peeled ginger
• 1 tsp. salt
• ¼ tsp. coarse black pepper

In medium saucepan, combine ingredients. Bring to boil. Reduce heat and partially cover; allow to simmer for 15 minutes until vegetables are tender.

Remove from heat and let stand 5 minutes.

Transfer about 2 cups to Black and Decker® Blender. Place cover on blender and place lid cap ajar with open side facing away. Cover lid with cloth. Blend on medium speed for about 2 minutes. (This will aerate the soup and result in a very light and airy texture.)

Pour into bowl and repeat with remaining vegetables and broth until entire mixture is pureed. Reheat, if necessary.

Serve garnished with sour cream and chives or grated Parmesan cheese and chopped flat leaf parsley.

If desired, serve with your favorite crackers.

Makes 8 servings.

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APRICOT PINEAPPLE GLAZED HAM LOAF

1 cup fine dry bread crumbs
1 medium onion, finely chopped
1 large clove garlic, minced
¾ cup ketchup
4 eggs, slightly beaten
2 tbsp. spicy brown mustard
1 lb ground pork
1 lb ground ham
1 lb shredded Jack cheese
½ cup apricot pineapple preserves
2 tbsp. firmly packed brown sugar

In large bowl, combine bread crumbs, onion, garlic, ketchup, eggs and 1 tbsp. mustard. Blend well. Allow to sit several minutes. Add pork, ham and cheese. Blend well and shape into a loaf. Place in a shallow baking dish.

Place in Black & Decker Toaster Oven preheated to 350º F.
Bake for 1 hour.

Meanwhile, in small saucepan, combine preserves with sugar and remaining 1 tbsp. mustard. Heat over low setting, stirring occasionally, until preserves melt and sugar is dissolved. Brush loaf with glaze and continue baking 15 minutes longer or until meat registers 160º F when meat thermometer is inserted into the center of the loaf. Brush with preserves every 5 minutes.

Allow loaf to stand 10 minutes before serving.
Serve with mixed vegetables and whipped potatoes, if desired.

Makes about 8 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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Use one of our Black & Decker Toaster Oven

Preheat  toaster oven at 375º F.  Roll out pastry dough to fit 9-inch glass pie plate with standing rim.  Flute edges as desired. Bake the empty pastry shell for 8 minutes.  Remove to cooling rack.

Heat electric skillet to 400º F. Cook red pepper and shallots in oil several minutes to soften.  Add spinach and garlic.  Cook 1 minute to soften spinach.

In large bowl, blend eggs, milk and cheese.  Stir in spinach mixture.  Spoon into partially baked crust. Place in oven and cover loosely with aluminum foil, gently folding edges over crust without touching the cheese mixture. Bake at 375º F. for 35 minutes or until filling is puffed and set.

Cool on rack for 10 minutes before serving.

Makes 8 servings.

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