TOASTER OVEN TAKEOVER: Easy and Delicious Recipes to Make in Your Toaster Oven

Kathy Moore, Roxanne Wyss

Tiller Press
April 20, 2021
$19.99/Paperback
ISBN-13: 978-1982157562

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Roxanne Wyss with Kathy Moore, The Electrified Cooks, are cookbook authors, food consultants, food writers, cooking teachers, and food bloggers, who share their test-kitchen expertise through creative recipes and tips that make cooking easier and more fun. This is their sixteenth cookbook, previous titles include Rice Cooker Revival and The Easy Air Fryer Cookbook for The American Diabetes Association. They teach cooking classes, consult with food and appliance companies, write feature articles and appear on television, including appearances on QVC. Their professional careers in food, spanning over thirty years, now include a popular blog, PluggedintoCooking.com.

ENJOY DELICIOUS, FRESHLY COOKED MEALS IN JUST MINUTES WITH THESE EASY RECIPES USING THE MOST UNDERRATED YET VERSATILE APPLIANCE IN THE KITCHEN—THE TOASTER OVEN.

You may think the toaster oven is just a tool for making a simple toasted cheese sandwich, but now it can do so much more! While your standard oven is great for big meals, it may be too large when you’re just cooking for one or two people or when you’re in too much of a rush to wait for your full-size oven to preheat. That’s when the toaster oven comes in handy! As one of the most flexible and space-saving appliances in the kitchen, the toaster oven can do everything a standard oven can do but is faster, easier to clean, and more energy-efficient.

Now, you can make delicious meals like Freezer-Ready Breakfast Burritos, Stromboli, Sweet Chili-Glazed Wings, Lemon-Roasted Fish with Olives + Capers, or even German Chocolate Cake right in your toaster oven. Perfect for cooks of every skill level, Toaster Oven Takeover is chock-full of recipe tips as well as toaster oven basics, including recommendations for the best types of baking dishes or whether to use parchment paper or aluminum foil. These quick and easy recipes, many of which include convection oven variations, will make this book your go-to for delicious, perfectly cooked meals that can be made in no time!

Loaded Cauliflower Casserole

Serves 6 to 8

Step aside, scalloped potatoes, this cauliflower concoction will be the new star of the side dish show. It is perfect to serve with grilled steaks and a salad. A great recipe to have in your collection for entertaining friends and family.

  • Nonstick cooking spray
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced 1 teaspoon fresh thyme leaves
  • 34 teaspoon kosher salt
  • 14 teaspoon freshly ground black pepper
  • 6 cups cauliflower florets (a medium head)
  • 12 cup finely chopped sweet or yellow onion
  • 2 cups shredded white cheddar cheese
  • 112 cups fresh coarse bread crumbs
  • 2 tablespoons sesame seeds 3 tablespoons unsalted butter, melted

 

Preheat the toaster oven to 425ºF. Spray a 9-inch deep-dish pie plate or 9-inch cake pan with nonstick cooking spray.

Bring the cream, butter, garlic, thyme, salt, and pepper to a simmer in a small saucepan over medium heat. Remove from the heat.

Place half of the cauliflower into the prepared Sprinkle with half of the onion and half of the cheese. Repeat with the remaining cauliflower, onion, and cheese. Pour the cream mixture over all. Cover and bake until the cauliflower is tender and cooked through, about 20 minutes.

Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and beginning to turn

Combine the bread crumbs, sesame seeds, and melted butter in a small bowl. Sprinkle over the top and bake for an additional 15 minutes or until

 

TIPS: You can bake this ahead; cover and refrigerate. Place in the toaster oven at 400°F to reheat until bubbling. Of course, you can substitute shredded sharp cheddar cheese, in the familiar yellow color, for the white cheddar listed in this recipe.

VARIATION: This side dish is equally delicious if prepared with half cauliflower and half broccoli. Proceed as the recipe directs.

CONVECTION OVEN

VARIATION: Prepare the recipe as directed. Bake on the Convection Oven setting at 425°F for 18 to 20 minutes, or until the cauliflower is tender. Uncover and bake for an additional 13 to 14 minutes, or until the top is bubbly and beginning to turn golden. Prepare the bread crumbs as directed and sprinkle over the top. Bake for an additional 10 to 12 minutes or until golden.


Sheet Pan Loaded Nachos

Serves 4

Everyone’s favorite bar food is as close as your toaster oven. Best of all, you can custom-make the nachos with any of your favorite toppings. Gather your friends and enjoy!

  • 1 tablespoon canola or vegetable oil
  • 12 pound lean ground beef
  • 12 cup chopped onion 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 12 teaspoon ground cumin Kosher salt and freshly ground black pepper 6 ounces tortilla chips
  • 12 cup canned black beans, rinsed and drained
  • 1 12 cups shredded sharp cheddar cheese or Mexican blend cheese
  • 12 cup salsa
  • Optional toppings: sliced jalapeño peppers, chopped bell peppers, sliced ripe olives, chopped tomatoes, minced fresh cilantro, sour cream, chopped avocado, guacamole, or chopped onion

 

Preheat the toaster oven to 400°F. Line a 12 x 12-inch baking pan with nonstick aluminum (Or if lining the pan with regular foil, spray it with nonstick cooking spray.)

Heat the oil in a large skillet over medium-high Add the ground beef and onion and cook, stirring frequently, until the beef is almost done. Add the garlic, chili powder, cumin, season with salt and pepper, and cook, stirring frequently, until the beef is fully cooked; drain.

Arrange the tortilla chips in an even layer in the prepared pan. Top with the beef-onion mixture, then top with the Bake, uncovered, for 6 to 8 minutes. Top with the cheese and bake for 5 minutes more, or until the cheese is melted.

Drizzle with the Top as desired with any of the various toppings.

VARIATIONS: Substitute chopped boneless, skinless chicken breasts or fresh Mexican chorizo, casings removed, for the ground beef. Cook in a large skillet and season as directed, then top the tortilla chips with the cooked meat. Proceed as the recipe directs. You can also substitute refried beans, garbanzo beans, or any of your favorite beans for the black beans

CONVECTION OVEN

VARIATION: Prepare the recipe as directed.

Bake the beef-and-bean- topped tortilla chips on the Convection  Oven  setting at 400°F for 5 to 7 minutes. Top with the cheese and bake for 3 to 4 minutes or until the cheese is melted.


These recipes may be reproduced with the following credit:

Recipes from TOASTER OVEN TAKEOVER: Easy and Delicious Recipes to Make in Your Toaster Oven by Kathy Moore and Roxanne Wyss. (Tiller Press; April 20, 2021; $19.99/Paperback, ISBN: 978-1982157562)

Contact: Nan Rittenhouse
nan.rittenhouse@simonandschuster.com


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