Pizza Toast

 Pizza Toast

 

Ingredients:

1 Slice Bread

1 Drizzle Vegetable Oil

A Few Grinds Ground Black Pepper

1 Tbspn DIY Marinara Sauce

1-2 Tbspns Cheese, mozzarella or other cheese, grated, shredded or slivers or crumbled

Optional toppings: diced ham, or chicken, or Spam, diced bell pepper, pineapple chunks, or sliced olives

 

 

Process:

Toast slice of bread.

Remove.

Drizzle vegetable oil over toast.

Add black pepper.

Spread marinara sauce over toast.

Cover top with the cheese.

Add topping of choice (optional)

Place toast on a piece of aluminum.

Place piece of aluminum with toast on a toaster oven tray.

Bake in oven / toaster oven until cheese has melted.

 

Toaster Oven: Milk Toast

Got this idea from The Cook Book of Left-Overs.

 

Ingredients:

 

1-2 Slices of bread, toasted

Milk or milk substitute

Sugar (Optional)

 

Topping: Cinnamon

Process: 

 

Just make some toast, make it brown but not burnt.

Tear the toast into small chunks and add to a cereal bowl.

Add milk or a milk substitute.

Add Sugar, if desired, and topping.

 

Note: I used integral bread and a mixture of 1/2 Horchata & 1/2 milk (dry milk mix).

 

While this was a fast & tasty breakfast, you need to eat it immediately before it gets soggy.

 

 

Microwavee / Toaster Oven: Mug O'Scrambled Egg Bread Pudding or Toast Topping

Went to the frig, what did I need to use up? There was a cracked egg. There was a bit of salsa and a piece of baguette. Sounds like a bread pudding, to me.

Now, while I am getting better at making dishes from various food items and while they often come out ok, I always assume it will be a disaster.

 Mug O’Scrambled Egg Bread Pudding or Toast Topping

Ingredients:

Vegetable oil

Black pepper and Garlic powder

1 Egg

3 TBspns Coconut creme or milk

1-2 Tspns Canned salsa

1 Tspn Dry Thyme, crushed between the palms

1 Small piece Baguette (Approximately 2” in length), torn into pieces

Variation: a slice of toast with a light layer of mayo.

Optional Topping: Cilantro dressing

 

Process:

In a mug, add vegetable oil.

Add black pepper, garlic powder, egg and coconut creme.

Stir and whip ingredients well, for about 30 seconds.

Add salsa, thyme and bread.

Stir thoroughly, so the bread is soaked in liquid.

Cover mug with a saucer.

Microwave on high for 2 minutes.

Note: the saucer may pop off.

 

 
Serve straight up in mug, or tip onto a plate, or onto a piece of toast with a light layer of mayo. If on toast, slice egg mixture so that it covers the top of the toast.

 
I was amazed, the thyme gave this a scrambled egg bread pudding a special flavor. I also tried a bit of Cilantro dressing, while I liked it, I liked it plain, better.

 

Toaster Oven/Stovetop: Fishy Snacks - Anchovy Savories and Deviled Eggs Stuffed with Sardine Mash

During the last few weeks of recipe frustration, I did make two recipes that came out well but only for people who like sour and salty snacks.

I like anchovies, so I had to try Jack’s recipe Anchovy Savories from Cooking on a Bootstrap (eBook version).

While it looks like a simple recipe, it is, but the whole melting butter mixed with flour thing intimidates me.


Toaster Oven / Hotplate: Anchovy Savories
(From Jack Monroe’s Cooking on a Bootstrap (eBook) )

Makes enough sauce for 2 slices of toast.


Ingredients:

1 tspn Butter
1 tspn Flour
A little Milk
A small lump of hard Cheese, grated
A few drops of hot sauce
2 pieces of multi-grain bread
Parsley (optional)
1 36g (1.25oz) Can of anchovies, drained


Process:

Make toast, first, either in a skillet or in a toaster oven.

In a small skillet, add butter.
On a low heat, melt butter.
Add flour and stir.
Keep stirring as you slowly add a bit of milk.
Keep stirring to avoid lumps.
Add grated cheese.
Keep stirring.
Add a bit more milk, if needed.
Add hot sauce.
Keep stirring, scraping the bottoms and sides of skillet.
Sauce should be slightly thick.
Spread a layer of sauce on toast.
Top with a few anchovies.
Add parsley (optional).
Eat immediately.

To my mind, this is a snack food.

Note: You may have heard about the controversy over the contents of some Parmesan Cheese containers. Some companies were selling cheese flavored sawdust. Well, the same problem exists in the spice industry. I had a jar of Parsley that was more like twigs than parsley leaves. So, that is why I did not use parsley in this recipe




I credit Alex Fergus for the inspiration for the following recipe. You can find him at https://www.alexfergus.com/blog/51-sardine-recipes-for-the-fussiest-of-fish-eaters.


Deviled Eggs Stuffed with Sardine Mash

Pre-preparation:

Make hard-boiled eggs via toaster oven. See recipe on this blog.

Make sardine mash. See recipe on this blog.

Ingredients:

Hard-boiled egg(s)
Sardine mash
1 TBspn Mayo and a little more
1/2 Capful of lime juice
Ground black pepper to taste
1 TBspn of parsley, dry


Process:

Peel egg(s) and cut in half lengthwise.
Carefully remove the yolk(s) and put into sardine mash container.
Add Mayo into container.

Add Lime juice to mixture.
Add ground black pepper.
Stir and mix sardine mash and yolk(s) well.
Stir mixture until it is creamy.
Add more mayo if needed.
Take a Tsp scoop or more of mixture and fill the hollow in the egg halves.
Sprinkle deviled egg(s) with crushed dry parsley.

#GERD-friendly if you do not add Black pepper.

Toaster Oven: Chicken Meatballs

I adapted my own Chicken Meatball Recipe for use in a toaster Oven / Convection Oven.


Toaster Oven: Chicken Meatballs


Pre-preparation:

Pre-heat Toaster Oven to 350 degrees.
Line tin tray with waxed paper.


Ingredients:

1.5 - 2 Lbs ground chicken
1 egg
2 Tspns garlic powder
1 TBspn onion powder
1 TBspn dry parsley, crushed
1/2 Cup parmesan cheese
1 Tspn dry oregano
5 dashes hot pepper sauce (Optional)
1 TBspn imitation bacon bits
1/4 Cup Commercial bread crumbs or saltine crackers, crushed
Additional bread crumbs for cutting board or prep surface when making the balls
Ground black pepper to taste
Milk, if need to moisten


Process:

I realize there is a difference between 1.5 - 2 Lbs of ground chicken. So, adjust use of spices accordingly as you wish.

Add ground chicken to a large bowl.
Add egg and spices.
Add bread crumbs.
Stir, mix and mash ingredients together thoroughly.

Sprinkle some bread crumbs onto a cutting board or other prep surface.
Roll approximately a tablespoon or more between your palms to create a ball.
Roll ball lightly in the bread crumbs to help the ball stay together.
Place the balls onto the tray.
Bake for 10-12 minutes.
Remove balls, place on plate to cool.

These are regular sized meatballs.
I made 18 meatballs.
I freeze some of the meatballs and save the rest for use during the week.


Various Ways to Use Meatballs:
Microwave the meatball(s) for about 1 minute on high or serve cold.

Make a meatball sandwich.
Make a meatball slider (basically, a mini-sandwich).
Serve as an appetizer accompanied by a curry sauce.
Add them to spaghetti or pasta with a cream sauce.

Note: I have yet to use a meatball as a toast topping but that is an idea.

#GERD-Friendly

Toaster Oven: Single-Serving Peanut Butter Cookies

Hurray, It’s a Cookie!

This is my first baked cookie in my Toaster Oven.

I am in heaven. I have hard-boiled eggs, Peanut Butter Mousse, Lentils with Garlic and Cookies!


Toaster Oven: Single-Serving Peanut Butter Cookie Recipe
(Adapted from: https://chocolatecoveredkatie.com/2011/07/26/single-serving-peanut-butter-cookies/)

This recipe only make 2 cookies.



Preparations:

Set Toaster Oven on Bake.
Pre-heat Toaster Oven to 350 degrees.
Add a layer of waxed paper to Tin Tray.
Add a dab of olive oil and wipe over waxed paper.


Ingredients:

2 Level TBspns flour
1 Level TBspn Sugar
1/16 Tsp Baking Soda
a dash of salt
1 1/2 TBspns of Creamy Peanut Butter
1/4 capful of vanilla flavoring or extract
1 Tspn Applesauce


Process:

In a small bowl, add the dry ingredients and mix well.
Add the rest of the ingredients.
Stir and mix well until mixture is smooth.
With a Tablespoon, divide the mixture into two portions.
Scoop up one portion and drop onto tray.
Drop the second portion onto tray.
Use Tablespoon to reshape, if desired. 
Bake at 350 degrees for 10 minutes.

Unbaked

 

 

 

Baked

#GERD-friendly

Toaster Oven: Baked Salmon Muffins

I will attempt to describe how I made these muffins but during the process, I veered a bit from the ingredients and did not make notes.


Toaster Oven: Baked Salmon Muffins
(Adapted from: https://efnep.ifas.ufl.edu/media/efnepifasufledu/pdfs/recipes/Salmon-patties-English-UF.pdf)


Preparations:

Pre-heat Toaster Oven, set on Bake at 350 degrees.
Using a paper towel or a reusable clean cloth, wipe muffin tin slots with olive oil.


Ingredients:

3 -140g (4.94 oz) Cans of salmon, drained
1 TBspn Lime juice
2 Eggs
1/4 Cup Celery, diced
1 TBspn Bell pepper, diced
1 TBspn Onion powder+
1 Cup Bread cubes, fresh*
1 TBspns Olive oil
1 TBspns Flour
S/P to taste
Topping: 2 Tspns of canned salsa
Garnish: Lime slices


Process:

Add salmon into a large bowl.
Add lime juice. Stir.
Crack eggs into salmon mixture.
Stir well.
Add celery and bell peppers.
Stir well.
Add onion powder. Stir well.
Add bread cubes.
Stir thoroughly. Mix cubes into mixture.
Add Olive oil. Stir well.
Add flour, salt and pepper. Stir well.
Add more bread cubes, if mixture is too moist.
Add water, if mixture is too thick.
Need mixture to be slightly thick and stiff to shape into muffins.

+Note: I added a dab of LO pickled onions from a carryout order.

Using tablespoon, scoop up mixture and fill tin slots with mixture.
Add extra mixture to each until you have an even amount of mixture in each slot.
Press the mixture lightly with the back of spoon to shape mixture evenly in the slot.
Top each slot of mixture with 2 Tspns of salsa.

Bake 45-55 minutes at 350 degrees.
Remove when done, place muffin tray on cooling rack.

Salmon muffins should be easy to lift out with a spoon onto a plate or into a refrigerator container with a lid.

*Can use commercial bread crumbs, or crushed crackers.

Toaster Oven: My First Baked Hard Boiled Egg Toast Topping

A landmark achievement!

I made my First Baked Hard Boiled Egg Toast Topping.

There were many reasons why I bought a Toaster / Convection Oven (TCO), one was because my hotplate can not boil water, so I couldn't make hard-boiled eggs, a favorite menu item.

When I read that one could make hard-boiled eggs in a toaster oven, I got excited.

The purchase of the TCO was a bit much for me. Plus, it has thrown my whole cooking, shopping routine into a tizzy.

So, inch by inch, recipe by recipe, test by test, I will expand my menu choices.

Toaster Oven: Hard Boiled Eggs

Toaster Oven: Hard Boiled Eggs
(Adapted from: https://ashleydiy.blogspot.com/2012/05/toaster-oven-hard-boiled-eggs.html)

Wow! Hurray! A Success!
I did it, I made hard-boiled eggs in my toaster oven, thanks to Ashley.


Preparations:

Set Toaster / Convection Oven on Bake.
Set temperature to 325 deg.
Pre-heat Toaster / Convection Oven by setting timer to 5-7 minutes.
Need a Toaster Oven rack set in the middle of the oven.
Need oven mitts or pot holders.


Ingredients:

3 eggs
Bowl with cold water (add ice)

Process:

Wash eggs.
Place eggs onto rack.
Bake 25 minutes.

Remove eggs and place into bowl with cold water with some ice cubes for 15 minutes.

When the bath was done, I took the eggs out and peeled one. It peeled without any problems!

Notes:

When I started, my eggs were cold. I let them sit out while the oven pre-heated. They were still cold when I put them into the oven.

When the eggs were done cooking, one egg was spotted. It was hard to retrieve the hot eggs from the rack, I had to grab them one by one and drop them onto an oven mitt. Then, I dropped the eggs into the ice cold water.

Also, I forgot to change setting to Bake, it was set on Toast, but they still cooked.

I used one hard-boiled egg to make a toast topping using guacamole sauce as a base on one slice of toast. I added a few slivers of hard cheese.

Then, I sliced the egg and added slices to the top of the guacamole and cheese. Then, I topped this with imitation bacon bits, a few bits of cooked, diced, bell peppers and a sprinkle of Parmesan cheese.

Then, I cut the toast into quarters. Yum.

I am looking forward to more hard-boiled egg recipes!

Other Resources: 

 

Make Hard-Boiled Eggs in the Oven

https://www.wikihow.com/Make-Hard-Boiled-Eggs-in-the-Oven

 

Easy Hard-Boiled Eggs in Oven

https://fitfoodiefinds.com/easy-hard-boiled-eggs-in-oven/

 

Toaster Oven: Baked Salmon Balls

Toaster Oven: Baked Salmon Balls
(Adapted from: https://www.geniuskitchen.com/recipe/baked-salmon-balls-82375)

I made 12 Salmon Balls.

Preparations:

Pre-heat Toaster Oven to 350º
Lay a sheet of waxed paper on tin tray.


Ingredients:

1 Can 140g (4.9oz) salmon, drained
1/4 Cup Bread crumbs
1 Tspn Onion powder
1/2 Tspns Garlic powder
1 Capful Lime juice
1 1/2 TBspn Mayo

Process:

Add salmon to a bowl.
Add bread crumbs, onion and garlic powders.
Stir dry ingredients.
Add lime juice and mayo.
Stir ingredients thoroughly.
Stir and mash ingredients.
If mixture is a bit dry, add more mayo.
With your clean fingers, pick up approximately a TBspn of the mixture.
Roll, mash, and roll the mixture between your palms to form a ball.
Place the balls onto the wax paper on the tray.
Bake at 350º for 20 minutes.

When done, move tray to a wire rack to cool.
Move Baked Salmon Balls to a plate.

Serve with DIY Tartar Sauce, (see recipe on blog).

Toaster Oven: Fruit Tart

Toaster Oven: Fruit Tart
(Adapted from: DIY Newlyweds http://www.diynewlyweds.com/2010/10/healthy-quick-mini-apple-pie-recipe.html)


Ingredients:

1 Wheat flour or Flour Tortilla
Blueberry pie filling or other fruit
Confectioner sugar (optional)

 

Preparations:

Preheat Toaster Oven 350 degrees for 10 minutes.
Place waxed paper on tin tray.
Place tortilla on tray.


Process:

Drop 1-2 TBspns fruit in the middle of the tortilla.
Tri-Fold tortilla.
Sprinkle with confectioner sugar.
Bake in 10-15 minutes until tortilla is crisp.
Remove and slide tart with wax paper onto cooling rack.
Eat when warm not hot.

 

Variation: Use apple slices or other fruit.
Alternative fruit toppings: honey, cinnamon.

#GERD-Friendly