Corn on the Cob...in the Microwave!

Cook your fresh corn in the microwave! This simple recipe takes just a few minutes prep time.

Ingredients:
4-5 ears sweet corn
2-3 Tablespoons butter
salt and pepper as desired

Peel back each layer of husk, tearing it off. You'll see the silk threads under the husk, peel those off as well. Under running water in your sink, scrub your dish washing scrubber over the cobs, this will help removing any remaining silks, and clean the corn.

Place cleaned corn in the Deep Covered Baker. Add about 1/2 cup water to the bottom of the dish and cover. This will keep the corn moist.

Microwave on high for about 15-20 minutes or so. The corn should be tender and plump. Be very careful when you take the top off of the baker, steam is going to burst out.

Now, you could serve it on the cob, but I prefer it off, in a bowl. Use a pot holder to hold the hot cob. Place the cob in a medium-sized bowl. Run a sharp knife down each side of the cob, cutting off the kernels. The kernels should pop right off into the waiting bowl. Add the butter to the kernels, stir to melt. Serve hot!

Pork Tenderloin in 10 minutes!

Our Deep Covered Baker allows you to cook a pork tenderloin in the microwave, giving you a head start on speedy sandwiches and salads.

1 pork tenderloin (about 1 pound)
1 tablespoon vegetable oil
2 tablespoons Smoky Barbecue Rub

1. On Large Grooved Cutting Board, trim fat and silver skin from pork tenderloin using Utility Knife. Brush pork with oil using Chef’s Silicone Basting Brush. Place pork into Deep Covered Baker, tucking smaller end under to create a uniform thickness. Evenly rub pork with barbecue rub.
2. Cover baker; microwave on HIGH 6-10 minutes, checking temperature at 6 minutes and then at every 2-minute interval or until Pocket Thermometer registers 150˚F. Remove baker from microwave; let stand, covered, 10 minutes (temperature will rise to 160˚F for medium doneness).
3. See the additional recipes for Miniature Barbecue Pork Sandwiches and Barbecue Pork Salad for ideas on using the Barbecue Pork Tenderloin.

Yield: 4 servings

Cook’s Tip: This recipe can be doubled easily. Place two tenderloins in Deep Covered Baker; microwave on HIGH 8-12 minutes as directed above.

Microwave Quick Turkey Chili in Deep Covered Baker

Here's a great, quick, tasty dinner!

1 cup chopped onion

1 jalapeño pepper, seeded and chopped

1 cup diced green bell pepper

1 pound 99% lean ground turkey

2 tablespoons Basil Blend Canola oil (OR olive or canola)

3 garlic cloves, pressed

¾ teaspoon salt

2 tablespoons Southwestern Seasoning Mix

2 tablespoons all-purpose flour

1 can (28 ounces) diced tomatoes, undrained

1 can (15 ounces) black beans, drained and rinsed

1 can (16 ounces) chili beans in sauce, undrained

½ cup hot water

Cooking Instructions:
1. Using Food Chopper, chop onion and jalapeño pepper. Dice bell pepper using Santoku Knife. Place vegetables in Deep Covered Baker; microwave, uncovered, on HIGH 4-5 minutes or until tender.
2. Add turkey, oil, garlic and salt; mix well. Microwave, uncovered, an additional 5-6 minutes, stirring halfway through and breaking turkey mixture into crumbles using the Mix ‘n Chop.
3. Add seasoning mix and flour; mix well to coat. Stir in tomatoes, beans and water. Microwave, uncovered, an additional 12-14 minutes or until slightly thickened, stirring once halfway through cooking.

30 Minute Chicken in the Deep Covered Baker

1 whole chicken (3 ½ - 4 pounds)

1 tablespoon olive oil

Seasoning Mixture

· 1 tablespoon all-purpose flour

· 1 teaspoon paprika

· ½ teaspoon garlic powder

· ½ teaspoon salt

· ¼ teaspoon coarsely ground black pepper

· ¼ teaspoon dried thyme leaves

1. Lightly spray deep covered baker with oil. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck; then tuck under back of chicken. Brush chicken with oil.

2. Combine ingredients for seasoning mixture and mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker.

3. Microwave, uncovered, on HIGH 25-30 minutes or until instant read thermometer registers 165 degrees in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170 degrees).

Yield: 4-6 servings

Variations:

1. Use Pampered Pantry rubs and seasoning mixes to give alternate flavors to your chicken.

2. All-in-one chicken dinner – prepare chicken as directed above and place in baker. Combine 1 cup each: celery and carrots, cut into 1-inch pieces, and 3 cups of red or russet potatoes, cut into 2-inch pieces in bowl. Toss with additional seasoning, if desired. Arrange vegetables around chicken. Microwave, uncovered, on HIGH 35-40 minutes or until thermometer registers 165 degrees in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes.