At Thanksgiving time, most people cook a turkey. That’s pretty standard. But what isn’t standard is the brand of oven in everyone’s home. That’s why I used a weekend leading up to the holiday to test out the same 7 LB turkey breast, seasoned the same way and at the same time, in 3 different ovens in the showroom: the Viking Turbo Chef, the GE Profile Series 30 in. Combination Double Wall Oven with Convection and Advantium® Technology, and the Jenn-Air® 27″ Built-In Microwave Oven with Speed-Cook.
Turkey squares with cranberry sauce
We’re in the countdown to Thanksgiving and the showroom has been filled with the rich aromas of the holiday. This week’s recipe is an adaptation of one made especially for the GE Monogram Built-In Oven with Advantium® Speedcook Technology. This recipe is great to use with leftover cooked turkey from Thanksgiving, but I swapped in ground turkey to give it more of a meatloaf consistency.
Vance’s Shredded BBQ Chicken and Spice Rub
Fabulous at 81! On September 24th, Mrs. G celebrated 81 years in business with a customer appreciation event that included the Battle of the Blue pulled pork cook-off with representatives from our local police departments. Lawrence Township competed against Trenton, with NJ 101.5 radio host Bill Spadea leading the panel of judges in a tasting that was a close call! Both recipes wow’d the judges, but it was Trenton who was named champion in our inaugural event. While the police pulled pork was reserved only for the judges, Chef Vance treated customers, guests and staff to his BBQ shredded chicken. Read More
Gluten-Free Blue Cheese Raisins Bites
I made this recipe at my cooking demo this weekend at Mrs. G’s (come visit every Saturday from 2-4 pm). You can cook it in the Advantium, a convection oven or regular oven. Cooking instructions for the Advantium are included with the recipe details below. Read More
3 Microwave Meals You Can Cook in a Mug
Believe it or not, your microwave can do more than reheating your coffee or your day-old pizza (actually, reheating pizza is NOT its forte.)
If you’re heading to college where the only cooking vessel is a microwave; or if it is just too hot to cook – your microwave is your friend. It is also great when you cook for just one.
All you need is a mug (I got Mrs. G’s) and a few good recipes.
The only caveat is that the microwave doesn’t brown the food as well as the oven — unless you have a microwave-convection oven combo (Shop GE at Mrs. G’s now). To solve this issue, just decorate the top with some tasty garnishes. They will add color and flavor.
- • 1/3 cup marinara sauce or ketchup ( get it locally from First Field)
- • 1/3 cup panko crumbs (or smashed gluten-free crackers)
- • Two tablespoons grated onion
- • One teaspoon chopped garlic
- • One teaspoon chopped fresh thyme
- • 1/4 cup chopped parsley
- • 1/2 teaspoon kosher salt
- • 1/2 teaspoon freshly ground black pepper
- • 1 pound ground beef, preferably grass-fed from the farmers market
- • One large egg
- • More ketchup for garnish
- 1. Combine marinara or ketchup, panko, onion, garlic, thyme, parsley, salt, pepper, and ground beef in a large bowl. Stir to mix (I like to knead it in my hands, their warmth helps distribute the fat and flavors.)
- 2. Spread beef mixture evenly in a nine 1/2-inch microwave-safe loaf dish coated with olive oil; Keep the mixture somewhat fluffy.
- 3. Loosely cover with a paper towel.
- 4. Microwave for 8 -10 minutes or until meat is no longer pink, and a thermometer reads 160°;
- 5. Let stand for 3 minutes. Serve topped with additional ketchup if desired.
- 6. Note: To prepare one serving of a meatloaf, divide the mixture in four, and freeze three portions. Microwave the remaining portion in a lightly oiled mug for 3 minutes. When ready to cook the remaining frozen meatball mixes be sure to thaw them completely in the fridge before cooking.
- • 1/2 cup almonds or other nut flour
- • 1/4 tsp baking soda
- • A pinch of salt
- • 1/4 teaspoon ground cloves
- • 1-ounce (1/8 cup) New Jersey blueberries ('tis the season!)
- • One egg
- • One tablespoon melted butter
- • Two tablespoons maple syrup
- • 1/2 teaspoon orange zest
- • A little more maple syrup, to top
- 1. Mix almonds, baking soda, salt and cloves in a bowl. Add the blueberries and toss to cover them with the dry mixture. In a separate bowl, whisk egg, butter, syrup, and zest. Combine the wet mixture with the dry one and mix thoroughly.
- 2. Pour into a coffee mug that you have coated with a little bit of oil or butter. Microwave for 90 seconds. Drizzle with a bit more maple syrup. Enjoy.
- • Melted butter to brush the cup and the top of the frittata
- • 1⁄2 cup fresh spinach leaves, washed and dried
- • 1/4 cup basil leaves, torn
- • 1/4 cup grated parmesan
- • 1⁄3 cup fresh goat cheese, crumbled
- • 2 eggs
- • 1⁄4 cup heavy cream
- • salt and pepper
- • Extra one tablespoon crumbled goat cheese and one tablespoons chopped basil to garnish.
- 1. Brush a microwave safe cereal sized bowl or a mug with some melted butter
- 2. Chop the spinach. Transfer to a mixing bowl. Add the basil, goat cheese and parmesan and mix.
- 3. Beat the two eggs and cream in a separate cup, pour over the mixture. Sprinkle lightly with salt and pepper.
- 4. Microwave on high for 2 minutes until starting to set. Drizzle with some butter and sprinkle the remaining goat cheese. Microwave for another minute.
- 5. Sprinkle with basil if you wish and serve immediately.
- There are lots of greens at the farmers market right now. Use them in a frittata.
[GE] Orange Ginger Roasted Salmon
Chef Mary Beth cooks Orange Ginger Roasted Salmon using the GE Advantium oven. Read More