Monday, May 27, 2024
HomeEatIn Praise of the Toaster Oven

In Praise of the Toaster Oven

You know you want it...

Mocka Jumbies and Rum...

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Jeff and Sandy Hamel are owner/operators of the 46ft Charter Catamaran Magic Inspiration, which has recently ‘joined’ the quirky community of Water Island. Sandy leads Yoga classes on selected mornings at Honeymoon Beach and has shared some easy recipes that she prepares in her toaster oven!



Prep time: 10 minutes. Cooking time: 6 minutes. Serves: Many as you like
Tortilla chips
Shredded Jack cheese or cheese of your choice
Fresh spinach leaves
Cooked black beans
Chopped small red, yellow or green peppers
Sea salt
Freshly ground pepper
Chile powder
Canned white corn drained
Chopped green onions
Avocado, peeled and chopped
Fresh chopped cilantro
Lemon or lime yogurt, optional

Turn toaster oven to broil 450ºF. Arrange chips in a single layer on an 8 x 11-inch baking pan with edges. Sprinkle the following ingredients over chips, in order: pepper jack cheese, spinach, beans, and peppers, salt, chili powder, corn, and green onions. Sprinkle with more cheese. Place on middle rack in oven and broil about 6 minutes or until cheese melts and vegetables are warm. Remove from oven and top with chopped avocado, salsa, cilantro, dollop of yogurt and anything else you might like.

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Prep time: 5 minutes. Cooking time: 12 minutes. Serves: 2
2 (6 oz) Sea Bass fillets
2 tbsp fresh lime juice
1-1/2 tbsp soy sauce
1 tbsp cilantro
1 tbsp freshly grated ginger
1 tbsp chopped shallots
5 tbsp olive oil, divided
Sea Salt, to taste
Freshly ground black pepper, to taste

Mix lime juice, soy sauce, cilantro, ginger, shallots and 3 tbsp of the olive oil to create sauce, set aside. Brush 9” glass baking dish with the remaining 2 tbsp of olive oil. Place Sea Bass in glass dish, coat on both sides with the olive oil, Season Sea Bass with salt and pepper. Spoon 1/2 tbsp of sauce on each portion of Sea Bass. Roast at 500 degrees F for 12 minutes or until opaque. Top with remaining sauce before serving.


Prep time: 5 minutes. Cooking time: 10 minutes. Serves: 2
½ bunch Asparagus
3 tbsp olive oil
Kosher salt, to taste
Freshly Ground Black Pepper, to taste

Preheat toaster oven to 425ºF. Wash the asparagus thoroughly and break off about an inch of the tough bottom. Dry thoroughly as it is important that there is no water to ‘steam’ it in the oven. Spread out asparagus in a single layer on a rimmed baking sheet. Drizzle olive oil all over the asparagus and then sprinkle with kosher salt and freshly ground black pepper. Roast the asparagus for about ten minutes.

Tip:  Important the oven is very hot so the asparagus will brown on the outside, not overcook and when finished have a good bite to it.



Prep time: 15 minutes. Cooking time: 16 minutes. Serves: 2 (decadent)
5 tsp butter
1 tbsp sugar
5 tsp flour
1/4 cup cold milk
2 eggs, separated
1 tsp orange zest
1 tbsp Grand Marnier (plus more for sipping!)
1/8 tsp vanilla
1/4 cup sugar

Preheat oven to 400ºF. Coat inside of 2 Ramekins with 2 tsp butter and 1 Tbsp sugar. Place on baking sheet lined with foil. Melt 3 tsp butter in saucepan, add flour and milk; cook until thickened. Stir orange zest and Grand Marnier into butter mixture. Add egg yolks and vanilla. In a mixing bowl, whisk egg whites until frothy, slowly adding the 1/4 cup sugar until thick. Fold 1/2 of the beaten egg white into the butter/egg yolk mix; fold in the other half. Divide mixture between the 2 ramekins. Place in toaster oven and bake for 16 minutes, or until soufflé rises. Remove and serve immediately.


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Capt. Jan Robinson
Capt. Jan Robinsonhttp://www.shiptoshoreinc.com/
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK

So Caribbean you can almost taste the rum...

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