This Salmon Bagel Sandwich is made with slow-cooked salmon, and it’s combined with a seasoned cream cheese on a chewy bagel.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Add water and wine in slow cooker. Sprinkle salmon fillets with salt and pepper.
2. Cover and cook on high until salmon flakes easily with a fork. 1-2 hours.
3. Discard mixture in slow cooker and set salmon aside.
4. Combine softened cream cheese, chives, radishes, dill, lemon zest, and lemon juice in a small bowl.
5. Spread mixture on bottom halves of 4 split bagels. Divide arugula/spinach, 8 oz. flaked salmon, red onion, and cucumbers among bagel bottoms; cover with tops.
6. Enjoy!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Spray slow cooker generously with cooking spray
2. Rub salmon with olive oil and season with salt, pepper, garlic and dill.
3. Place salmon into slow cooker. Top with lemon slices.
4. Cook on HIGH for 1-2 hours or on LOW for 2-4 hours.
5. Ready to serve!

Looking for a dish that will make you seem like a gourmet chef without too much stress? This Surf ‘N’ Turf With Garlic Cream Sauce is the way to go. Cooked on our Double Burner, it can be made anywhere and is the perfect date night or dinner party recipe. The trick with this recipe is to be patient. Make sure you aren’t rushing through the searing of the steaks or shrimp. Using fresh garlic in this will give far better flavors than jarred or powdered.

Your Key Ingredient: 

NESCO Double Burner

Grocery Ingredients:

Steaks

2 New York Steak strip steaks
Salt and pepper
1 tablespoon olive oil

Shrimp

2 tablespoons butter
8 ounces deveined

Garlic Cream Sauce

1 tablespoon butter
4 cloves garlic
1/2 cup chicken broth
1 cup heavy cream
1/2 cup fresh shredded parmesan cheese
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

Instructions:

Burner 1:

Pat steaks dry with paper towel. Season with salt and pepper.

Heat a large skillet over medium-high heat. Sear steaks for four to five minutes each side until browned and cooked to desired doneness. Transfer steaks to a warm plate to rest.

Burner 2:

Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add shrimp to the skillet, season with salt and pepper, and sear about two minutes until just cooked and pink. Transfer to a bowl and set aside.

To the same skillet, the shrimp cooked in, make the garlic cream sauce. Add butter and garlic. Sauté about one minute.

Pour in the broth, and allow to reduce to half, while scraping any burnt bits off the bottom of the pan.

Reduce heat to low-medium. Add the cream and bring to a simmer, while stirring occasionally. Add in the parmesan cheese; allow to melt through the simmering sauce. Season with salt and pepper to your taste.

Add the shrimp back into the pan and gently mix to coat shrimp.

Serve over steaks and sprinkle with parsley.

If you know Wisconsin, you know there’s nothing quite like a Wisconsin fish fry. For your next big fry, we’ve got you covered with a classic midwestern recipe. Your NESCO Deep Fryer cooks faster and uses less oil than traditional deep fryers, so you can enjoy flakey, crunchy fish every time. Even the most loyal tartar sauce fans can’t pass up our added chimichurri sauce for an extra kick of flavor.

Your Key Ingredient:

NESCO Deep Fryer

Grocery Ingredients:

Fresh Cod, white fish, or panfish fillets

Batter

1 cup flour
1 cup COLD water
1/2 cup COLD seltzer
1 egg
Season to taste (salt & pepper, Lawry’s, or Old Bay)
Oil for fryer

Chimichurri Sauce

1 shallot, chopped
1/2 cup cilantro
1/4 cup parsley
1 Tbsp oregano
4 garlic cloves chopped
Salt and pepper
1/3 cup Red Wine Vinegar
Lime juice (zest if you want a more citrus pop)
3/4 cup olive oil or grapeseed oil
Jalapeño or poblano pepper (optional)

Instructions:

1. Preheat NESCO® Deep Fryer to 385 degrees.
2. Mix batter and use quickly, don’t make a large batch unless you have many fryers and hands to fry large amounts of fish at a time. Batter will lose its effervescence and get too sticky.
3. Dip fillet in the tempura batter and put several pieces in the frying basket. Cook for 3-5 minutes or until golden-brown and cooked through. Repeat until finished.
4. For the chimichurri sauce, combine and blend together with an immersion blender to a pesto-like consistency.

1. Combine oil, garlic, ginger root, onion, peppers, beans, and carrot and place in the preheated NESCO® 12 Inch Electric Skillet for 3 minutes.
2. Add mushrooms, bok choy, zucchini, tofu, herbs, and shrimp. Pour lemon juice and soy sauce over vegetables and cook 3-5 minutes.
3. Serve over rice. Serves 1-3.

1. Remove basket and preheat oil to 300 degrees Fahrenheit in NESCO® Deep Fryer. Cut fish into 1-inch strips.
2. Combine flour, salt, and pepper. Dip strips in flour mixture, then into eggs. Coat with bread crumbs.
3. Lower basket into oil. Use a heat-resistant, metal spoon to place fish in oil. Cook 3 to 5 minutes at 375 degrees Fahrenheit. Serves 4.

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, orange juice, and olive oil until sugar is dissolved.
3. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
4. Preheat NESCO® Grill with Glass Lid for medium heat.
5. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Instructions:

If you love macaroni and cheese, our Macaroni and Cheese Casserole recipe was meant for you. This recipe features not just one, but TWO types of delicious cheeses. You can count on your NESCO 6 Qt. Roaster Oven to ensure every spoonful is perfectly creamy. For a more filling main meal, toss in your favorite protein such as tuna or ham.

Your Key Ingredient:

NESCO 6 Qt. Roaster Oven

Grocery Ingredients:

7 oz package elbow macaroni, cooked, drained
12 oz can evaporated milk
1 cup milk
1 cup (8 oz) Cheddar Cheese, grated
1 cup (4 oz) Grated Parmesan Cheeses
Salt and pepper to taste

Optional – Select one of the following:
1 cup flaked tuna, drained
1 cup flaked salmon, drained, boned
2 cups diced ham

Instructions:

1. Remove cookwell; cover heatwell.
2. Preheat NESCO® Roaster Oven to 350º F.
3. Combine macaroni, evaporated milk, milk, and cheeses in cookwell. Season to taste. Stir until mixed.
4. Add optional seafood or meat.
5. Set cookwell back into preheated heatwell. Cover and cook 45 to 60 minutes or until thickened and center is set. Serves 4 to 6.

Enjoy the flavors of the great outdoors with Campfire Hobo Dinner. Packed with protein and vegetables, this recipe is the perfect nourishing entree after a long day on the trail. All you need is aluminum foil, a touch of your favorite seasonings, and your very own smokey campfire.

Grocery Ingredients:

1/2 pound meat
1/4 teaspoon garlic powder
1 cup potato, sliced salt
1 cup carrot, sliced pepper
1/2 cup onion, sliced
4 teaspoons butter

Instructions:

Preparation: 10 minutes
Cook Time: 40 minutes

1. Spray 18-inch square of aluminum foil with cooking spray.
2. Place 1/4 of the meat in center of foil. Place 1/4 of the vegetables on top of meat. Season with butter, salt, garlic powder, and pepper to taste. Fold top and sides of foil several times to seal food.
3. Always place seam side up when cooking. (You may want to double wrap if cooking on a campfire or grill). Serves 4.

CAMPFIRE: Place on hot coals near the edge of your campfire and allow cooking 25-30 minutes, or until meat is done

GRILL: Place on medium/hot grill for 40 minutes; rotate 1/2 way through cook time.