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Confession! I’m obsessed with steam bake setting on my Cuisinart Combo Steam Convection Oven. I have never in my life baked or cooked with a better appliance and the Steam Bake setting is my favorite setting on the Cuisinart Combo Steam Convection Oven. I’m so excited to partner with Cuisinart on this post.
I love to cook ahead a time and cook 2- 3 meals at a time, doubling the recipes. It is easier for me during the week when we are trying to keep a busy schedule and continue to eat healthy. I cook meals on the weekends then, I store them in the refrigerator or freezer and pull them out for dinners during the week. I will divide what I cook into glass containers, 2 dinner portions, and 2 lunch portions. Then I will divide whatever is left over into additional lunch size portions and freeze them to use in a pinch or for lunches. The only issue I have with cooking ahead of time is sometimes the meat can become a little dried out when I reheat despite efforts to not fully cook meats to our desired temperature. However, since I’ve started cooking with my new Cuisinart Combo Steam Convection Oven we have not had any dry reheated meats. I’ve reheated pulled pork and steaks they came out amazing with the steam bake setting. The steam combined with baking setting keeps meats moist and does not dry them out when reheating.
My 4- year- old is excited that I no longer over cook his toast! Our morning are crazy. I’m able to set the toast setting on Cuisinart Combo Steam Convection Oven and choose how dark or light to make it and the machine will turn itself off when it is done. If I forget I was cooking something it will stop and turn off after the cooking is done. And I love the light and automatic shut off, a major plus for busy people!
With the start of football season comes new recipes. I love creating new dishes to enjoy while we watch football. We love Stuffed Mushrooms and I usually make them with a breadcrumb filling. However, since we’ve been eating Paleo we haven’t had Stuffed Mushrooms, until my new delicious creation. The stuffed mushrooms are cooked to perfection in my new Cuisinart Combo Steam Convection Oven, and on the steam bake setting of course. Give them a try.
Spinach Chorizo Stuff Mushrooms…
What you need:
1 pound of chorizo
1 package of frozen chopped spinach, drained
1 package Baby Portobello mushrooms
1 shallot, finely chopped
2- 3 cloves of fresh garlic, finely chopped
Salt & Pepper
Chopped shallots and garlic.
Wash and remove the stems off the Baby Portobello mushroom.
Pat the Baby Portobello Mushrooms dry with a paper towel, and set aside.
Defrost frozen spinach and squeeze out any extra water, and set aside.
In a large pan on medium heat, remove the chorizo from the casing.
Place the chorizo in a pan and cook it, drain off any grease/ fat.
Once chorizo is fully cooked add in chopped shallots, garlic, and spinach a dash of salt & pepper.
Mix it and let it cook.
Place the Baby Portobellos evenly spaced apart on a lined with foil baking tray.
Use a teaspoon to spoon in spinach, shallot, garlic mixture into the Baby Portobello mushrooms. Repeat and fill each mushroom.
Cook for 12-15 minutes until Mushrooms are cooked but not mushy.
Cuisinart Steam Combo Convection Oven on Steam Bake for 12- 15 minutes. Or Bake in oven at 350 degrees for 20-25 minutes.