The pic at left shows the new Hamilton Beach convention oven, which I really like because it has a built in food thermometer. Food thermometers have become one of my favourite kitchen tools (I have an instant read model from Breville that comes with a food scale - my best friend at Thanksgiving and Christmas). BTW, food writer Dana McCauley (LOVE her stuff!) had a great blog post about calibrating food thermometers a few months ago that's well worth a look. This week’s Hot Home Products column looks at toaster ovens, for which I promised to post a couple of easy recipes that will help you get through these next busy few weeks (why is September always so crazy?) The following oh-so-simple recipe is from Hamilton Beach, but you can also find great suggestions on the Cuisinart site (meatloaf with mushrooms sounds yum-a-liscious), and the Oster website (I like the sound of the garlic shrimp casserole). All three entrees, served with a green salad and crusty bread, would make a quick and delicious fall family dinner).
Honey Mustard Chicken
What you need:
6-7 pound roaster chicken
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup honey
3 tablespoons prepared mustard
What you do:
Remove rack. Preheat roaster oven to 350°F. Remove giblets from chicken cavities and use for giblet gravy, if desired. Rinse chicken with cold water. Pat dry.Sprinkle with salt and pepper. In a small bowl combine honey and mustard. Brush chicken with half of mixture. Place on rack and put into roaster oven. Cook 1 hour. Brush with remaining glaze. Continue to cook another 45 minutes or until internal temperature of breast reaches at least 165°F.

Recent Comments