Fajita Shrimp Sheet Pan Dinner Recipe

By Gina Greco, Senior Brand Marketing Specialist, SEMCA

**NOTE:   The Sharp Superheated Steam Countertop Oven (SSC0586DS) is not sold in Canada, however this recipe will work in the Superheated Steam Oven (SSC2489DS) on the Conv Bake function, or in a Conventional Oven. Use the temperatures and baking times are stated in the baking instructions below.

Isn’t Fajita Friday coming up? If you did not already think that, it is time you start a new tradition with these delicious shrimp fajitas! This recipe is simple to make, with very little mess to clean. This entire dish can be prepared and cooked with ONLY a sheet pan and can feed up to four guests. This means no pots or pans to clean after dinner, a massive plus for me personally.

I cannot get enough of this recipe; I always make it when I invite friends over for a movie night on the weekend. I make it almost every Friday, and it never gets old!


  • 3 Bell Peppers (green, red, yellow)
  • ½ a medium yellow onion
  • 1 ½  lbs. of peeled and deveined shrimp (I only used one pound, but I would recommend more; defrosted or fresh work)
  • 1 ½ tbsp of olive oil

Spice Mix:

  • 1 ½ tsp of oregano
  • 1 ½ tsp of cumin
  • 1 tsp of salt
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 1 tsp of chili powder
  • 1 tsp of fresh ground black pepper
  • 1 ½ tsp of coriander


  • Corn tortillas
  • Shredded cheese
  • Sour cream
  • Guacamole
  • Spanish Rice

To start, I like to combine all of the required spices into a bowl. In a small bowl, add all the dry spices together and mix well. Set the blend of spices aside; you will need to prepare your vegetables next. Rinse and slice the three bell peppers and half of a medium yellow onion. I usually like to slice these vegetables in strips, but you can chop them if you prefer. After your veggies are sliced and ready to go, place them into a large bowl and combine half of the dry spice mixture.

Then, add ½ tbs of olive oil and mix everything around until the vegetables are thoroughly coated with the oil and seasoning. I usually do this by tossing the ingredients in the bowl using a circular motion.

Make sure to lightly grease your Sharp Broiling Pan with ½ tbsp of olive oil before spreading the seasoned vegetables evenly across the tray. Try to make sure that the vegetables are not on top of each other to cooks evenly. Once evenly spread out, set the Sharp Superheated Steam Oven on the cooking mode Bake/ Reheat at 450 degrees for twelve minutes.

While the vegetables cook in your Sharp Superheated Countertop Steam Oven or Sharp Superheated Steam Oven, you want to make sure to prepare the shrimp. Take 1 ½ lb. of peeled and deveined shrimp and place them in the empty bowl you used to season the vegetables. Then add the remaining dry spice mixture and ½ tsp of olive oil into the bowl and toss just as you did for the vegetables. Continue stirring the ingredients until the shrimp is thoroughly coated with oil and seasoning.

After your vegetables are done cooking, remove the broiling pan from the Superheated Steam Countertop Oven (or Superheated Steam Oven) and place the shrimp evenly across the top of the vegetables. Fair warning, there should be some juices from the vegetables, so be careful when handling the pan to avoid hot sauces going overboard.

After the shrimp is added, place the broiler pan back in the oven and set it to Bake/Reheat at 450 degrees for seven minutes. At this point, you should be smelling the delicious scents of this dish cooking in your steam oven. In the meantime, prepare the extra toppings so that you can serve it immediately.

I often like to put the corn tortillas on the crisper tray and select the Toast setting on mode 2. This helps to make the tortilla warm and crispy. I then prepare little bowls of shredded cheese, sour cream, guacamole, and Spanish rice. You can adjust all the fajitas yourself when the shrimp and vegetables are done cooking, or you can place the bowls on the table and let your guests put their desired amount of toppings. I usually serve them this way.

When the shrimp and vegetables are done cooking, fill the corn tortillas with even portions of the fajita mixture and allow guests to add even more delicious toppings.

Fajita shrimp on a dish with toppings.


Fajita Shrimp Sheet Pan Dinner

This simple and delicious fajita shrimp sheet pan dinner can be made mess-free in less than 1 hour and serves up-to 4 people.
Course Main Course
Cuisine Mexican
Keyword fajita
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people


  • Sharp Superheated Steam Countertop Oven


Fajita Ingredients

  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Yellow Bell Pepper
  • 1/2 Medium Yellow Onion
  • 1 1/2 lb Peeled and Deveined Shrimp
  • 1 1/2 tbsp Olive Oil
  • 6 Corn Tortillas
  • 1 Bag Shredded Cheese
  • 1 Box Spanish Rice

Spice Mix Ingredients

  • 1 1/2 tsp Oregano
  • 1 1/2 tsp Cumin
  • 1 tsp Salt
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Chili Powder
  • 1 tsp Ground Black Pepper
  • 1 1/2 tsp Coriander


  • In a small bowl, mix together the dry spices and set aside
  • Rinse and slice bell peppers and yellow onion into long strips
  • In a bowl toss half of spice mixture with the sliced vegetables and ½ tbs of olive oil until evenly coated
  • Lightly grease broiling pan with ½ of olive oil and spread out seasoned vegetables evenly across the tray
  • Place broiling pan in Superheated Steam Countertop Oven on Bake Reheat at 450 degrees for 12 minutes (or in your Superheated Steam Oven on Conv Bake at 450 degrees for 12 minutes).
  • While vegetables are cooking take the 1 ½ lbs. of peeled and deveined shrimp and combine with remaining seasoning mix and ½ tsp of olive oil in large bowl
  • After 12 minutes, remove vegetables from oven and spread shrimp evenly across the vegetable tray
  • Place the broiler tray in the oven and preset oven to Bake/Reheat mode at 450 degrees for 7 minutes (or in your Superheated Steam Oven on Supersteam Roast at 450 degrees for 7 minutes).
  • To warm your corn tortillas, place them on crisper tray and select Toast mode on setting 2 (or in your Superheated Steam Oven on Conv Bake at 350 degrees for 5 minutes).

Mini Greek Yogurt Chocolate Cheesecakes

By Gina Greco, Senior Brand Marketing Specialist, SEMCA

**NOTE:   The Sharp Superheated Steam Countertop Oven (SSC0586DS) is not sold in Canada, however this recipe will work in the SuperSteam+ Built-In Wall Oven (SSC2489DS) on the Steam Bake / Water Bath function, or a conventional oven. Temperatures and baking times are stated in the baking instructions as an option.

Cute dessert alert! Your party guests will love these individual-sized Chocolate Cheesecakes. I use gluten-free graham crackers and lighten up a classic cheesecake recipe with Greek yogurt.

A Perfect Party Dessert

Parties and gatherings might look different for you and your family this year. Still, despite continued social distancing, I am sure we are all getting ready for some small but meaningful gatherings! This holiday season, baking multiple holiday pies may be out of the question, so why not make individually sized treats that the whole family can enjoy? My impulse baking has been unmatched these last few months and I have been yearning to find a new recipe to try.

These mini chocolate cheesecakes are a great individually portioned dessert for any chocolate cheesecake fan. They look stunning on a platter and are just so delicious I cannot get enough of them!

You’ll LOVE this recipe because:

  • The rich chocolate cheesecake has a light, but ultra-creamy texture, thanks to Greek yogurt. This also brightens up the typical sweetness of cheesecake, making it a great summery dessert option.
  • It’s naturally sweetened with maple syrup – just enough without going overboard on added sugars!
  • The base is just 2 ingredients — gluten-free graham crackers and butter. It takes minutes to put together!
  • They are stunning served with fresh berries and mint. I went with raspberries, but strawberries, blackberries, or banana slices would be equally as good!

How to Make Mini Chocolate Cheesecake

This silicone mold will allow you to make 12 perfect sized cheesecakes in your Superheated Steam Countertop Oven or Sharp SuperSteam+ Built-In Wall Oven. The mold can also be used for homemade nut/seed butter cups, so it’s one you’ll likely get a lot of use out of! If you don’t have this pan, use a muffin tin lined with parchment paper liners.

Step 1: Prep the crust by adding gluten-free graham crackers to a food processor and forming a crumb. Then, add melted butter and pulse to combine into a crumbly mixture.

Step 2: Scoop 1 heaping tablespoon of the graham cracker crust into each cavity.

Step 3: Use slightly wet fingers to press the crust down into each hole. I find this easier to do using the bottom of a glass ramekin about this size. Maybe the bottom of a pint glass would work too?

Step 4: Prepare the chocolate cheesecake mixture by first softening the cream cheese in the food processor, scraping down the sides as necessary, to lighten up the cream cheese, so it mixes well into the other ingredients. Add the rest of the ingredients and process to combine, stopping to scrape a few times. Try not to let it process for too long because you don’t want air bubbles on the tops of your cheesecakes!

Step 5: Divide the chocolate cheesecake batter equally between the 12 mini cheesecakes. Loosely cover the pan with foil.

Step 6: I used my Sharp Superheated Steam Countertop Oven and my Sharp SuperSteam+ Built-In Wall Oven to bake these cheesecakes, meaning this step was super easy — no water bath required! If you do not have a steam oven, you need to fill a baking dish with hot water and place the pan semi-submerged in the water. I use ramekins to hold it up off the bottom of the pan and pour water in until it’s just touching the pan’s bottoms. Just be really careful not to splash the water into the cheesecakes when putting them in the oven!

I use my Sharp Superheated Steam Countertop Oven and my Sharp SuperSteam+ Built-In Wall Oven all of the time! Both ovens are truly such a time saver and the effects of cooking with superheated steam are really remarkable. The Water Bath feature on my built-in wall oven is a virtual Bain-Marie for slow-baking custards, cheesecakes, and puddings, making it the perfect tool in my kitchen for this recipe.

There’s no preheating required on my countertop steam oven, meaning I can reheat leftovers or make a pizza in no time. It really is the ultimate tool for anyone that has hectic schedules or are working from home during these tough times and are looking for a convenient way to cook. I love that this countertop oven features count-down cooking, meaning that when the cooking time is over, the oven turns off. It helps prevent me from overcooking my dishes if I run into another room for a few minutes.

For those of you wondering, what makes a steam wall oven so unique is that uses a Hybrid Convection System that circulates the hot air, steam, and super steam through a damper duct system. Unlike conventional radiant ovens, convection ovens have a fan that continuously circulates air through the oven cavity. When hot air is blown onto food, as opposed to merely surrounding it, the food tends to cook more quickly.

Getting to use it for special desserts like this is a bonus — especially in the summer, baking the cheesecakes in that oven means I don’t have to turn on my big oven. It is such a relief and saves me time and money on my air conditioning bill.

How to Top Off Mini Chocolate Cheesecakes

These cheesecakes are a gorgeous dessert all on their own. Definitely try them with raspberries on top!

If you want to get a little more creative, I suggest:

  • A dollop of whipped cream or coconut whipped cream.
  • A spoonful of Raspberry Chia Jam
  • Mixed berries — add blackberries, blueberries, and sliced strawberries.
  • Chopped and toasted pecans
  • Toasted coconut flakes


Mini Chocolate Cheesecakes

A fun individual sized cheesecake recipe, with a gluten free crust. These rich dark chocolate cheesecakes are perfect served with berries.
Course Dessert
Cuisine American
Keyword cheesecake, chocolate, chocolate cheesecake, chocolate dessert, steam cooking
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 cheesecakes
Calories 286kcal


  • Superheated Steam Countertop Oven
  • SuperSteam+ Built-In Wall Oven


Graham Cracker Crust

  • 240 grams gluten free graham crackers or sub regular graham crackers
  • 5 tbsp melted butter

Chocolate Greek Yogurt Cheesecake

  • 8 ounces cream cheese full fat
  • 1 cup Greek yogurt full fat
  • 3 ounces unsweetened baking chocolate melted
  • 2 tsp vanilla
  • 1 egg


Graham Cracker Crust

  • Prepare the crust by adding the graham crackers into a food processor, and processing until crumbs form. Add the melted butter, and pulse a few times until combined. Press the graham cracker mixture into the bottom of a 9-inch springform pan.

Chocolate Greek Yogurt Cheesecake

  • Rinse out the food processor bowl, and add the cream cheese. Process to soften the cream cheese, stopping to scrape down the sides if necessary.
  • Add the Greek yogurt, melted chocolate, maple syrup, and vanilla. Process until mixed very well. Scrape down the sides as necessary to completely mix into the cream cheese.
  • Add the egg, and process again to mix well.
  • Pour the cheesecake batter into the springform pan on top of the crust.
  • Cover the pan with foil, and then bake in the Sharp Superheated Steam Countertop Oven by setting it to WARM on 275º F for 45 minutes. If baking in a conventional oven, cover the cheesecakes with foil, and bake on 275º for 1 hour.  If using the Sharp SuperSteam+ Built-in Wall Oven, cover with foil and set it to Steam Bake –> Water Bath on 270º for 45 minutes.
  • Once the cheesecakes are finished baking, allow to cool, and then allow to set for at least 3 hours in the refrigerator.
  • Serve the cheesecake with berries or whipped cream.
  • Store the cheesecake in the refrigerator for up to 5 days. This cheesecake recipe also freezes well. Wrap tightly, and then store in the freezer for up to 3 months.

Mile-High Crab Cakes

By Matthew Vecera, Senior Manager, Brand & Digital Marketing, SEMCA

**NOTE:   The Sharp Superheated Steam Countertop Oven (SSC0586DS) is not sold in Canada, however this recipe will work in the Superheated Steam Oven (SSC2489DS) on the Conv Bake function, or in a Convection Oven. Use the temperatures and baking times are stated in the baking instructions below.

You see them on the brunch menu all the time. Delightful little patties of delicate crab meat. They are the rare seafood treat that isn’t very in-your-face fishy and doesn’t require any special effort to eat. As a matter of fact, considering how challenging it is to eat crab from the shell, a crab cake is downright luxurious.

Making crab cakes at home… that is not quite as pleasant. Crab cakes are a great example of cooking as an art. A successful crab cake depends on a very specific, light, but firm texture. It must hold its shape while flipping in a frying pan when you cook it but remain delicate and flaky when you eat it. The ingredients are a predictable list of the usual suspects, but the measurements are a moving target. You should only have enough moisture to hold the crab cake together barely. And since moisture will come from all of the ingredients in unpredictable amounts, you have to use your judgment. Do I need more bread crumbs? Do I really bread crumbs at all? Choose wisely!

The Sharp Superheated Steam Countertop Oven is going to help us out in a couple of ways. First, we are going to bake our crab cakes. That will give us the chance to make a more delicate mixture since we won’t have to flip it. Second, the 485oF superheated steam will sear all sides of the crab cake at once, so we can create a better structure for taller and fluffier results.

The first choice that I am making is the aromatics, and I will use the Trinity instead of Mirepoix. Mirepoix is 2-parts onion, one-part carrot, and one-part celery. That is fine and traditional, but I don’t feel that carrots and crab do much for each other. They match, but they don’t complement. Since crab cakes are typically mild in flavor, I want to make every ingredient count.

Trinity is equal parts onion, celery, and bell pepper. Not only is the balance better, but diced red bell pepper will accentuate the sweetness of the crab meat and add a pop of color… A nice red color that is not only appetizing but is commonly associated with cooked shellfish. Red bell pepper also compliments the paprika better than carrot, and it cooks at the same time as the onion.

I sautéed the diced red bell pepper, onion, and celery together over medium-low heat with a scant pat of butter. You want the butter flavor, but too much fat or oil will make the patty fall apart when it should be holding together. After the onions became translucent, I added lemony seasonings – a pinch of fresh thyme and chopped basil. You could also add some fresh lemon zest and fold everything together.

Now stop and take a look. Have the vegetables released most of their liquid? Did you cook-off the remaining liquid? Everything should be nice and dry, not saucy or soupy in any way. IF YOU CAN, a tablespoon of lemon juice or white wine would be great, but you will have to cook it off completely. You want the tangy zip in the Trinity but no liquid in the pan. Maybe you can do it; maybe you can’t. Use your judgment; it will be fine either way. Take the pan off the heat to cool.

The crab meat should be lump crab meat, like claw meat – but not the most expensive jumbo lump. That is reserved for a crab cocktail where you want to see the substantial pieces of meat. There is no reason to pay for a jumbo lump since the mixture will break everything up anyway.

Sixteen ounces of crabmeat in a can is normally quite packed, but there will be liquid. Press and drain as much liquid out as you can. The canning liquid doesn’t taste that great, and rinsing is not an option, so drain thoroughly and add to a mixing bowl. This will also make it a little easier to look for shells. Honestly, you’re going to find one or two shells every time, but it isn’t that bad. Some people say that it is easier to feel shell pieces on your fingertips. Some say you should drag a fork through the meat, and you will see, feel, and hear a shell hit the metal. Just give it a once-over and remove any bits that you wouldn’t want to bite down on.

Add the sautéed Trinity to the crabmeat and toss lightly to distribute evenly. We already added thyme and basil to the sauté, but take a moment. Normally, this would be where some people would add a quarter-cup of Old Bay Seasoning. I think that is criminal. I have no idea who decided that the delicate, sweet flavors of crab meat needed to be pummeled by a pungent, dusty spice mix that we treat more like curry than seasoning. For that matter, make the cakes out of tuna fish or canned salmon. In my opinion, if you paid for crab meat, you should be able to taste crab meat.

My most radical choices for dry seasonings include course ground black pepper, a touch of freshly grated nutmeg, and a sprinkle of powdered chicken bullion.

I can hear the screams. Hear me out.

While French and Asian chefs would never use black pepper in a predominately white dish (opting for ground white pepper instead), I feel white pepper makes white food turn grey. And the flavor is so subtle that you need a lot of it to make a difference. I’d rather lean into it and go big. Of course, the speckled appearance, ground pepper, is more engaging to see and more flavorful to eat.

A sprinkle of chicken bullion makes a lot of sense to me. Crab cakes are a lot of things, but they aren’t rich. Bouillon adds a little richness, a little seasoning, and a little salt. It is like training wheels for people that need to kick the Old Bay Seasoning habit. In the end, we are probably not going to need an egg – and egg yolk was the only other source of richness, so do yourself a flavor favor and try the bouillon. A sprinkle of paprika will also work here.

And nutmeg. Look. You’re not going to know that you’re tasting nutmeg. Your crab cakes won’t suddenly taste like a Pumpkin Spice Latte. A small grate of fresh nutmeg will combine with the thyme, onion, and red pepper and pull them all together. If you could taste “mellow,” this would be it. Naturally, it is optional, but you will be missing out on a dimension of flavor that really contributes to the dish.

Stop and take a look. It would be best if you had a flaky, loose, “salad” of seasoned crab meat and aromatic vegetables. Does it appear wet? You may want to add unflavored, plain breadcrumbs and toss to combine – then check again? Maybe a sprinkle of potato starch? You may lose some tenderness in the final product, but it is a gluten-free way around bread crumbs. If you don’t need any “dry” elements to restore the texture, then move on. Don’t add breadcrumbs for no reason. These aren’t meatballs.

If you are ready to add the wet ingredients, remember that we are aiming for just-barely-holds-together. We will fold in the wet ingredients with a rubber spatula a little at a time. When you first get the impression that you could use an ice-cream scoop and create a not-so-neat ball – stop and skip any remaining wet ingredients.

Yellow or Dijon mustard is popular. The flavor goes well, and it is in a vinegar base to get a little zip of acid. It is optional. If you added wine or lemon juice to the trinity, you already have acid to skip the mustard altogether.

Mayonnaise is non-negotiable. You will need it. Not only does it add the um-ami, but it is made from eggs, and it will hold the cakes together as it cooks. In one pound of crab meat, you are going to need at least four tablespoons. Add and fold. Check the mix. Need more? Add and fold. Could you make a scoop with an ice-cream scooper? When the answer is “yes,” stop.

If you need to reduce the fat or don’t like mayonnaise that much, you can use less mayo and make up the difference will a well-beaten egg. You won’t need more than one. An egg adds a lot of moisture and binds up tightly when cooked, so you don’t want to make the crab cake tough by adding more than one.

Mile-High Crab Cakes on Baking Tray

The real secret to mile-high crab cakes is packing them. I keep a tin-can on hand. I think it used to be the home of some diced tomatoes. I have since used the can opener to remove the top and the bottom of the metal tube. I use it a lot! Some days it’s a biscuit cutter. Sometimes I use it to lift a cake from a removable bottom cake pan. Sometimes I use it to suspend a dish in my steaming wok. Today, I used it as a mold.

With a greased baking liner underneath, I packed the crab meat mixture into the can at least three inches high and lifted the can away to reveal perfect stacks! I kept making stacks until I was out of this mixture. It is important that the crab cakes not touch each other. They will fall a little, and they will plump a little, but a half-inch between them will be more than enough room.

I set the Sharp Superheated Steam Countertop Oven to 485oF and set the timer to 60 minutes, KNOWING that I wasn’t going to leave them in for 60 minutes. I didn’t know how long it would take to cook, so I wanted to cover my bases.

Mile-High Crab Cakes PreparationSteam Cooking Mile-High Crab Cakes

After 18 minutes, they looked pretty good. They were probably what a lot of people would consider “done.” For me, I like to see a lot more color on my food. I want more caramelization and browning.

Steam Oven Baked Mile-High Crab Cakes

After a total of 35 minutes, this is my idea of crab cake perfection—the color and crispiness of a pan-fried crab cake without all the fuss. Also, my mixture made nine crab cakes at the same time. You can’t do that in a frying pan.

Properly Browned Mile-High Crab Cakes

The crab cake may not be the brunch menu’s queen, but it is certainly a member of the royal family. When I run out of self-esteem and put on “the sweat pants,” I would serve the crab cake on an English muffin with a slice of Taylor ham (or pork roll!), a poached egg, and some hollandaise sauce for a mind-blowing Crab Cake Benni (Benedict) with a mimosa on the side.

Plated Mile-High Crab Cakes

Today, good taste prevails, and my sweat pants lay in wait for another day. A sprinkle of sesame seeds and a lemon wedge is a perfect, mindful brunch. Remember, these are big. I’m not saying that I couldn’t eat three of them, but they are bigger than any other crab cake that I have ever seen. The way it worked out for me (half-mayo, half-egg, no bread crumbs), these crab cakes get most of their calories from protein, then fat, and then almost no carbs. So if you are watching your macros, that is a pretty good balance.

I totally had the mimosa, though.

Mile-High Crab Cakes on a tray on a countertop.


Mile-High Crab Cakes

Indulgent for brunch or a light dinner entree, these Mile High Crab Cakes don’t need to be fried in a pan and can be made in batches. Mindful preparation is the key!
Course Breakfast, lunch
Cuisine American
Keyword brunch, crab, seafood
Cook Time 35 minutes
Servings 4 people


  • Sharp Superheated Steam Countertop Oven


  • 16 oz lump (claw) crab meat
  • 1/2 cup red bell pepper chopped
  • 1/2 cup celery chopped
  • 1/2 cup onion chopped
  • 1 pat butter or a teaspoon of oil
  • 1 tsp thyme fresh, chopped
  • 1 tsp basil fresh, chopped
  • 1 pinch nutmeg optional
  • 1 tbsp black pepper course ground
  • 2 tbsp lemon juice or white wine optional
  • 1 tsp paprika to taste, optional
  • 1 tsp chicken bullion powdered, optional
  • 1 tbsp mustard optional
  • 4 tbsp mayonnaise or more if necessary
  • 1 large whole egg optional, if necessary, well beaten
  • 1 cup breadcrumbs optional, if necessary
  • 1 pinch sesame seeds optional, garnish
  • 2 whole lemons cut into wedges to serve


  • Sautee over medium heat, the Trinity (red bell pepper, onion, and celery) with a pat of butter or oil. Add the thyme, basil, and black pepper. Cook until the vegetables have given up all of their water. Optional addition of lemon juice or white wine, but the liquid must be cooked off. Set aside to cool.
  • Drain the crab meat well and remove any shells. Add the cooled Trinity sautee and toss to distribute. Add the optional chicken bouillon and nutmeg. Toss to combine.
  • Decide if the dry breadcrumbs are needed. Do not add them if you don’t have to.
  • Add the wet ingredients. Yellow or Dijon mustard is optional. Add 4 tablespoons of mayo and fold to combine. Continue to add mayo OR a well-beaten egg until the mixture can form a loose ball.
  • Pack the mixture 3 inches high into the food molds. Continue with the rest of the mixture leaving a half-inch of space between the crab cakes.
  • Bake at 485°F for at least 18 minutes, or longer to achieve your desired level of doneness.
  • Serve with sesame seeds and lemon wedges.
    Three mile-high crab cakes on a tray next to a lemon.

No Bake Energy Bites

By Jena Branco, Marketing Coordinator, Brand & Marketing Communications, SECL

With only a few ingredients, these no-bake energy bites are delicious, super easy to make, portable when you’re on the go, and loaded with nutrients!

So what are Energy Bites? Energy bites are sweet, no bake treats, usually made with nuts and other healthy ingredients mixed in a food processor, formed into a ball, chilled, and enjoyed. Energy bites go by a variety of names; energy balls, protein balls, bliss balls, date balls and vegan truffles, to name a few.

Energy bites are really good for you too. They are full with nutrients made with super and whole foods, high in plant protein, healthy carbs, good fats, and fiber. Basically, they are the guilt-free, energy hit and the perfect snack!

Try them soon, once you do, you’ll be making these all the time!

How to Make Energy Balls

  • In a food processor, mix all ingredients together. Pulse until it forms into a sticky dough.
  • Roll into bite-sized balls, make sure your hands are clean, or use a mini-scoop
  • Decorate the energy balls (if you want). Roll in coconut, finely chopped nuts, cocoa powder, or even drizzle melted chocolate on top.
  • Place on baking sheet lined with parchment paper and chill for 30 minutes in the refrigerator
  • Store in the fridge in an air-tight container for up to 5 days (if it lasts that long)


  • Remove pits from the medjool dates. Be sure your dates are pit-free before adding to the food processor.
  • Use fresh medjool dates. If possible, soft/fresh medjool dates are ideal for this recipe. However, if you only have access to dry/hard dates, no worries. Soak the dates in hot water for 10 minutes, then drain the water completely. Pat the dates dry with a paper towel and use.
  • Use shredded coconut. Make sure you are using shredded coconut, otherwise known as desiccated coconut, instead of coconut flakes.

Below I have provided a few of my favourite Energy bite recipes for you to try and enjoy.

Salted Caramel Coconut Bliss Balls

This recipe was adapted from Choosing Chia. These bliss balls are healthy, easy, and are refine sugar-free! This recipe are suitable for raw, vegan, and gluten-free diets. Despite the sweet flavour, no refine sugar is added, instead, it’s naturally sweetened with the medjool dates.


  • 12 Medjool dates, pits removed
  • 1 cup Almonds, raw
  • ¼ cup Shredded Coconut, unsweetened (plus extra for rolling)
  • ¼ tsp Himalayan Pink Salt or Sea Salt

Makes approximately 15 – 17 energy balls (129 kcal per ball).

Coconut Walnut Energy Balls

These coconut walnut energy balls require no baking. I like to double the recipe, as these don’t last too long around my family.


  • 15 Medjool dates, pits removed
  • 1½ cups Walnuts, raw
  • ½ cup Shredded Coconut, unsweetened
  • 1 tsp Pure Vanilla Extract
  • ¼ tsp Himalayan Pink Salt or Sea Salt
  • ¼ cup Shredded Coconut, unsweetened, for rolling

Makes approximately 15 – 20 energy balls (136 kcal per ball).

Pistachio & Cranberry Energy Balls

These pistachio and cranberry energy balls are sweet, yet healthy! With only 3 ingredients, this makes for an easy paleo and vegan snack.


  • 14 Medjool dates, pits removed
  • 2 cups Pistachio, raw
  • ½ cup Cranberries, dried and unsweetened
  • 2 tsp of Hot Water
  • ¼ cup Finely Chopped Pistachio, raw, for rolling (optional)

Makes approximately 15 – 20 energy balls (132 kcal per ball).

Pistachio Matcha Date Balls

Enjoy the health benefits of matcha green tea in this date ball recipe. Although matcha is an acquired taste, they are packed full of nutrients and antioxidants!


  • 3/4 cup Cashews, raw
  • ¼ cup Pistachios, raw
  • 12 Medjool dates, pits removed
  • ¼ cup Shredded Coconut, unsweetened
  • 2 tsp Green Tea Matcha Powder
  • 1 tbsp Coconut Oil
  • ¼ cup Finely Chopped Pistachio, raw, for rolling (optional)

Makes approximately 15 – 20 energy balls (125 kcal per ball).

Coconut Lemon Chia Energy Balls

This gluten-free treat is sweet, refreshing, and of course, nutritious! If you are vegan, substitute the raw honey with maple syrup.


  • 6 tablespoons Lemon Juice (about 2 lemons)
  • 2 tablespoons Chia Seeds
  • 1½ cups Gluten-Free Rolled Oats
  • ½ cup Flaked Coconut, unsweetened (plus extra for rolling)
  • 4 tablespoons Raw Honey or Maple Syrup

Makes approximately 20 – 24 balls (41 kcal per ball).

Chinese Egg Rolls Recipe

By Gina Greco, Senior Brand Marketing Specialist, SEMCA

**NOTE:   The Sharp Superheated Steam Countertop Oven (SSC0586DS) is not sold in Canada, however this recipe will work in the Superheated Steam Oven (SSC2489DS) on the Conv Bake function, or a convection oven. Temperatures and baking times are stated in the baking instructions as an option.

When you go to your favorite local Chinese restaurant, choosing your meal or combo is usually no brainier. Everyone knows their favorite meal when it comes to Chinese; whether it is chicken and broccoli with pork fried rice or boneless spare ribs with white rice, everyone has an idea of what they will get.

For me, an essential part of the combo meal is the egg roll! Without an egg roll, there might as well be no combo. I enjoy egg rolls so much that I even started to make them myself. It turns out, making egg rolls the right way tends to be a bit tricky. You need to follow directions carefully for them to come out the right way. I have come across instructions and ingredients online in the past but never found the right recipe until a few days ago when Steamy Kitchen inspired me.

Today I will share the full recipe for Chinese Egg Rolls, and not only will I share it with you, but I will also walk you through it step by step so your Egg Rolls don’t come out soggy and falling apart. The first step is getting a big bowl to mix up the soy sauce, cornstarch, and pork; let marinate for at least 10 minutes. In the meantime, shred carrots and cabbage by hand, and slice mushrooms into fragile pieces. This is getting the insides of the egg roll ready.

You’ll then want to grab a large pan and place on medium-low heat. Toss your pork and vegetables in with a little bit of oil and stir for about 3-4 minutes until the pork isn’t pink anymore. Once the pork is no longer pink, add garlic, cabbage, carrots, ginger, sugar, sesame oil, and black pepper, then continue to stir for another minute or so.

Finally, scoop out all filling and place on a cooking sheet, spread out, and wait for it to cool. While waiting for it to cool, prop up and tilt one side of the sheet so you can drain any extra moisture in the filling (about 15 minutes). These are the instructions on making the filling, now comes to the hard part: wrapping the egg rolls.

Wrapping the egg rolls can be very difficult; you must think of it like folding origami, neat tucks, and folds to accomplish the right wrap. Here are the steps to take you to success, first, lay your wrapper/dough on a clean, flat, and dry surface, then put the filling in the bottom corner and resist over-stuffing the egg roll!


Next, lift the bottom corner and roll up until you reach halfway. Next, you will fold over the left side + the right side towards the center until it looks like an open envelope.

Lastly, keep folding with a tuck-roll-tuck-roll motion while dipping fingers into cornstarch and rub over the final top corner, finish the roll, seal, and place seam side down. It seems like a difficult challenge, but it’s just like any other thing you are new at; it requires practice and repetition to finesse it nice and tight everything. It needs to be sealed without any holes or air pockets because it will leak out oil and grease, and you will end up with a soggy egg roll!

Once you have successfully put together your egg rolls, the next step is to bake them to crispy perfection in your Superheated Steam Countertop Oven. Set your oven to cooking mode Bake/Reheat at 425° for 10-15 minutes, or until the egg rolls reach your desired level (medium to well done).

Making and rolling egg rolls is quite a process but very convenient if able to master; it’s great for a quick snack, appetizer, or even a side with your meal. Egg rolls can be excellent finger food for big games such as a super bowl or the NBA playoffs, so when reading this blog, I hope it helps you learn something new and valuable, and you put the egg rolls to good use!




Egg Rolls

This crispy and delicious egg roll recipe is the perfect make-ahead appetizer for your next gathering with friends and family. While the art of wrapping an egg roll can be intimidating, we take you step-by-step through the process.
Course Appetizer
Cuisine Chinese
Keyword appetizer, Asian Food, Chinese Food, Egg Roll
Prep Time 1 hour
Cook Time 30 minutes
Servings 8 People


  • 50 Spring/Egg Roll Wrappers This is about 2 packages, defrosted unopened at room temperature for 45 minutes or in the refrigerator over night
  • 1 tbsp Cornstarch The cornstarch will be mixed with ¼ cup of cool water to seal the egg rolls
  • 1/4 cup Water
  • 1 cup Cooking Oil For Frying
  • 3 tbsp Soy Sauce
  • 1 lb Ground Pork
  • 1/2 head Cabbage About 11 ounces
  • 6 Shiitake Mushrooms Make sure stems are discarded
  • 1 cup Julienned Carrots
  • 2 cloves Garlic very finely minced
  • 1 tsp Grated Fresh Ginger
  • 1 tbsp Chinese Rice Wine You could also use dry sherry
  • 1/4 tsp Sugar
  • 1 tsp Sesame Oil
  • 1 tbsp Ground Black Pepper


Egg Roll Filling Instructions

  • In a large bowl, combine soy sauce, cornstarch, and pork. Allow this mixture to marinate for at least 10 minutes.
  • While the ingredients above are marinating, shred carrots and cabbage by hand, and slice mushrooms into very thin pieces.
  • Heat large pan over stovetop on medium-low, toss in both pork mixture and vegetables with oil. Stir mixture for about 3-4 minutes or until the pork isn’t pink anymore.
  • Once the pork and vegetable mixture is no longer pink, add garlic, cabbage, carrots, ginger, sugar, sesame oil, and black pepper, then continue to stir for another minute or so.
  • Remove mixture from the stove top and allow to cool for 5 minutes.
  • Scoop all filling out of the frying pan and place on a cooking sheet, spread out, and allow for it to cool for 5 additional minutes.
  • While waiting for it to cool, prop up and tilt one side of the sheet so you can drain any extra moisture in the filling. (do for 15 minutes).

Egg Roll Wrapping Instructions

  • Lay your wrapper/dough on a clean, flat, and dry surface, then put the filling in the bottom corner.
  • Lift the bottom corner and roll up until you reach halfway.
  • Fold over the left side + the right side towards the center until it looks like an open envelope.
  • Continue folding with a tuck-roll-tuck-roll motion while dipping fingers into cornstarch and rub over the final top corner, finish the roll, seal, and place seam side down.

Baking Egg Rolls

  • Place egg rolls on crisper tray.
  • Set your oven to cooking mode Bake/Reheat at 425° for 10-15 minutes, or until the egg rolls reach your desired doneness.

Easy Potato Latkes

Written by Jena Branco, Marketing Coordinator, Brand & Marketing Communications, Sharp Electronics of Canada

The beauty of this traditional Hanukkah dish is how easy it is to make, and only using staple ingredients, it’ll be a hit with the whole family.

A traditional Hanukkah dish, these easy potato latkes are crunchy on the outside and reveals creamy savoury goodness on the inside. Although mostly served during Hanukkah, this dish is so tasty, that in my opinion, you can make and serve them anytime.

Hanukkah (or Chanukah) is an eight day Jewish celebration (also referred to as the Festival of Lights) where it is told, Jews rose up against their Greek-Syrian oppressors in the Maccabean Revolt. A lamp in the temple that was supposed to have only enough oil to last the Maccabees one night, but lasted for eight instead (this is considered a miracle in Jewish faith), hence the celebration for eight nights. The holiday celebrates the miracle of the oil, so fried foods like latkes are often featured at Hanukkah feasts. 

So what is a latke? Latkes are pan-fried mini potato pancakes, made from grated potatoes and onion, eggs, and bread crumbs. They boast a crispy exterior and a light, creamy inside – which makes them absolutely irresistible!

Made from simple pantry items:

  • Russet potatoes (coarsely shredded)
  • Small onion (finely shredded)
  • Eggs, lightly beaten
  • Bread crumbs, matzah meal, flour, or panko
  • Salt & white pepper
  • Canola or any vegetable oil for frying

The steps are easy too:

  1. Place a cheesecloth or clean kitchen towel or 5 layers of paper towels in a medium bowl
  2. Grate your potatoes on the large holes of a box grater and put into the bowl.
  3. Finely grate the onion and add into the bowl.
  4. Gather the corners of the towel up and squeeze the liquid out of the potatoes and onion, as much as possible.
  5. Transfer the potatoes and onions to another bowl. Add egg, bread crumbs, salt and pepper. Mix well!
  6. Add the oil to a large skillet and heat it over medium-high heat. Using a large spoon, measure out about 1/4 cup of the potato mixture and drop into the oil, pressing slightly to flatten.
  7. Repeat until the skillet is full, but don’t overcrowd (around 4 -5 latkes). Putting them too close together will make them soggy.
  8. Cook about 3 to 4 minutes per side, or until golden brown. Adjust heat if necessary. Repeat with remaining latkes.
  9. Put the hot latkes to a paper-towel lined plate, to blot out all excess oil, and sprinkle lightly with sea salt.
  10. Serve warm with your desired topping.

Hints & Tips:

  • In my opinion, cast iron skillets are the best for frying because they distribute heat more evenly and retain heat! This means that your oil will remain at an ideal temperature after each batch of latke, keeping them crispy. Non-stick skillets work too, but make sure they are the heavy bottom ones.
  • If the oil is at the correct temperature (fry over moderate heat), your latkes should be golden and crisp on both sides, about 7 minutes (turning once). You want them to retain the savoury flavour of the oil, but not the greasiness.
  • Make sure you use the right type of potato. Russets are ideal since they are high in starch and have more of a dry, grainy texture. This aids in the latkes becoming crispy because the dryness of the potato is partially responsible for creating that crispy texture.
  • The fried latkes can be MADE AHEAD and kept at room temperature for up to 4 hours. Reheat them on a baking sheet in a 375°F oven for about 5 minutes, or until warmed through and crisp.

What to serve with your latkes

Latkes are traditionally served with sour cream and applesauce. A savoury latke plus a cool, tangy sour cream combined with the subtle sweetness of applesauce, is a flavour combination like no other. To elevate it even further, try topping it off with smoked salmon, Israeli salad, salmon roe and dill, cream cheese and smoked salmon, or even pastrami and mustard.

Why not make these easy potato latkes tonight? Top it anyway you like and enjoy!


  • Prep time: 15 mins
  • Cook time: 45 mins
  • Serves: 12


  • 5 Large Russet potatoes
  • 1 small onion
  • 2 large eggs, lightly beaten
  • 1/4 cup bread crumbs, matzah meal or all-purpose flour, or panko
  • 1 1/2 tsp coarse sea salt (1 tsp if using kosher salt)
  • Freshly ground white pepper


  1. Place a cheesecloth or clean kitchen towel or 5 layers of paper towels in a medium bowl
  2. Grate your potatoes on the large holes of a box grater and put into the bowl.
  3. Finely grate the onion and add into the bowl.
  4. Gather the corners of the towel up and squeeze the liquid out of the potatoes and onion, as much as possible.
  5. Transfer the potatoes and onions to another bowl. Add egg, bread crumbs, salt and pepper. Mix well!
  6. Add the oil to a large skillet and heat it over medium-high heat. Using a large spoon, measure out about 1/4 cup of the potato mixture and drop into the oil, pressing slightly to flatten.
  7. Repeat until the skillet is full, but don’t overcrowd (around 4 -5 latkes). Putting them too close together will make them soggy.
  8. Cook about 3 to 4 minutes per side, or until golden brown. Adjust heat if necessary. Repeat with remaining latkes.
  9. Put the hot latkes to a paper-towel lined plate, to blot out all excess oil, and sprinkle lightly with sea salt.
  10. Serve warm with your desired topping.

Learn how to make the perfect potato latkes for Hanukkah or anytime from The Nosher!

Memphis-Inspired Brussels Sprouts

  • Contribution and Recipe by Kevin Lee, AVP, Office Solutions Sales & Marketing, Sharp Electronics of Canada
  • Written by Jena Branco, Marketing Coordinator, Brand & Marketing Communications, Sharp Electronics of Canada

This dish was inspired while on a business trip that took Kevin and his colleagues to our Sharp Manufacturing Company of America (SMCA) factory in Memphis, Tennessee. After spending much of the day at the plant, the team ended up going to a Memphis restaurant for dinner. This dish was ordered as an appetizer by his colleague Rolland, but was coaxed into trying it. After the first bite, Kevin’s taste-buds were awakened to the flavours of that Brussels sprout dish that he will never soon forget. He loved it so much, that when he came home, he had to recreate this dish! After a few tries, Kevin finally got the flavour and texture he desired (and remembered) … and we are so pleased that he is sharing this dish with all of us.

There are many debates on which way is best to prepare Brussels sprouts. You have the older generation that will attest that over-cooked, boiled Brussels sprouts is how it should be served, this is how I recall it as a child. Because of this childhood trauma, I never touched these lovely little green mini-cabbages again until I was in my thirties.

Up until a couple of days ago, Brussels sprouts were always prepared on a roasting pan, mixed with balsamic vinegar, salt & pepper, and popped into the oven at least a couple times a week as a side dish.

I decided to finally give Kevin’s recipe a try (on the stovetop) with my cast iron skillet this weekend, and SHOCKING to me … but I’m hooked on this entirely new (and faster) preparation method. Charred and crispy on the outside, lightly caramelized and tender on the inside, these Brussels sprouts taste amazingly good, even addictive!

If I haven’t convinced you to try Brussels sprouts yet, then perhaps telling you that they are so good for you, will! They contain vitamins (such as A, B6, C and K) and minerals (like manganese, folate, iron, magnesium and potassium). These vitamins and minerals are good for your immune system, heart and bones. They are also low-calorie, fat-free (when not prepared with added oil), and full of fibre, which is great for keeping your digestive system running smoothly.

So which is better? Oven-roasted or pan-roasted? To be honest, I enjoy them both. I love the fact that you can toss the sprouts in the oven and let it cook while I’m busy preparing other meal items versus standing guard over the stove-top ensuring they don’t burn. I think, the most distinct difference is texture. Oven-roasted Brussels sprouts tend to be tender all the way through the interior, allowing it to truly melt in your mouth. While pan-roasted Brussels sprouts tend to be firmer, cooked more on the outside and slightly tender in the interior. I enjoy them both for different reasons and appreciate the variation. You’ll have to try both methods and see what you think.

So if you’re looking for a new way to enjoy these beautiful little bulbs, you’re going to be happy you’re reading this recipe. We hope you enjoy it!

How to Trim Brussels Sprouts

Before trimming the Brussels sprouts, make sure you wash them in a colander, ensuring all the dirt is removed.

Dry them on a kitchen towel for a bit before cutting.

Use a knife to cut the tough stem, remove any yellow or damaged leaves.

Cut each Brussels sprout in half lengthwise, from tip to trimmed end.

If you come across one of those “monster” sprouts, feel free to quarter it.


All you need to make these Memphis-Inspired Brussels sprouts are olive oil, red wine vinegar, soy sauce, oyster sauce, ground pepper, and soft cheese for the finishing touch.

  • Brussels sprouts, washed, trimmed and halved (3 cups)
  • Extra Virgin Olive Oil (2 tablespoons)
  • Red Wine Vinegar (1 tablespoon)
  • Soy Sauce (1 tablespoon)
  • Oyster Sauce or Hoisin Sauce (1 teaspoon)
  • Freshly ground black pepper (pinch)
  • Handful of Soft Cheese (Boursin Garlic & Fine Herbs / Feta Cheese / Parmesan / Goat Cheese / or any other crumbly cheese)


  • Prep Time: 10 mins
  • Cooking Time: 15 mins
  1. Heat the olive oil in a large skillet for approximately 2 minutes over medium heat.
  2. Add the Brussels sprouts and toss to coat. Flip the sprouts so they are facing down (cut-side down) and let sit undisturbed for approx 5-7 minutes, until they develop a dark, caramelized sear (as if you are charring).
  3. Add red wine vinegar, soy sauce and oyster sauce in a 2:2:1 ratio (Kevin suggests applying 1 teaspoon at a time, and apply based on your liking)
    • Hint: I didn’t have oyster sauce on hand, so I substitute it with Hoisin sauce. It added a sweeter flavour, so I added a bit more red wine vinegar to counter balance the sweetness.
  4. Add the pepper, and stir.
  5. Continue cooking, stirring every few minutes, until the Brussels sprouts are all browned and starting to tenderize in the centre (about 5 to 7 additional minutes).
  6. Transfer to plate and sprinkle with a handful of crumbled soft cheese
    • Hint: I also sprinkled this dish with a handful of pomegranate seeds for colour and additional nutritional value
  7. Serve immediately!
    • Hint: This dish can be served as an appetizer and goes really well with a glass of white wine (Pinot Grigio perhaps)

Salmon Sweet Potato Croquettes Recipe

By Gina Greco, Senior Brand Marketing Specialist, SEMCA

**NOTE:   The Sharp Superheated Steam Countertop Oven (SSC0586DS) is not sold in Canada, however this recipe will work in a conventional oven. Temperatures and baking times are stated in the baking instructions as an option.

This recipe is a fun twist on the classic croquettes appetizer – these Salmon Sweet Potato Croquettes are sure to become a favorite between family and friends! This mindful (yet still delicious) appetizer is baked, not fried, and is the perfect bite-sized dish to serve as an appetizer or as a main course along with a salad. Learn how to make croquettes without deep frying.

What Are Croquettes?

My family isn’t one for fancy appetizers for a typical Sunday dinner. While we may like to incorporate every meat we could think of to the dinner menu that day, we usually steer clear of the typical foodie recipe video dishes from Facebook. While delicious, our entire Sunday dinner each week isn’t really “gourmet.” We stick to the basics — sautéed veggies and potatoes, a lasagna, eggplant rollatini, and of course, some floured chicken.

Wanting to elevate our Sunday dinner this week, I started brainstorming mindful and delicious appetizers that would appeal to everyone, be simple to make, and add an elegant touch to our day. There is nothing wrong with switching things up every once in and while, right?

Croquettes are a classic dish served around the world. They can be made with a variety of fillings, from potato to seafood. Traditionally coated in breadcrumbs and deep-fried, these decadent delights serve as appetizers in some parts of the world; some places are a snack and the main course in others.

I decided I wanted mine to be an “in-between” dish. Rather than just potatoes or seafood, I combined roasted sweet potatoes and salmon — an excellent choice!

These are beyond delicious. I’ve made this recipe 3 times in the past 2 weeks, and we can’t get enough.

I have made these in larger “patties,” but if serving at a large gathering, consider making twice as many half the size.

Baked, Not Fried!

The last thing you want to do when you’re having people over is deep fry a dish! Actually, in my opinion, the last thing you want to do ever is deep fry a dish. It’s messy, you’re making appetizers one or two at a time, and I feel like you really lose the flavor in the food.

That is the simple yet beautiful thing about this baked croquette recipe; it turns out golden brown and with a nice crunch, no frying necessary.

I’ve been making these in my Sharp Superheated Steam Countertop Oven, and I am head-over-heels in love with the results. It cooks the croquettes quickly and evenly, allowing for a crunchy outside and a moist and delicious inside. It’s perfect for making appetizers – no need to turn on a big oven for 1 tray!

This countertop appliance uses a combination of superheated steam and convection (like you would find in your traditional oven).

Having this oven means that I actually can serve hot appetizers on the weekend without making a massive mess in my kitchen. While I focus on making dinner,  I can put a tray of these into my Sharp Superheated Steam Countertop Oven and forget about them until the cooking time is over, thanks to the countdown cooking.

How to Make Croquettes with Sweet Potatoes and Salmon

This recipe is simple to make and sure to be a favorite! Trust me.

Start by peeling and slicing sweet potatoes and roasting along with a fillet of salmon.

When those are roasted, add them to a food processor along with:

  • Some finely minced onion to add a savory touch.
  • Minced jalapeno, for a little kick of heat – a high contrast to the sweet!
  • Lemon juice, to balance the sweetness of the potato
  • Lots’ o chopped herbs — I used parsley and dill.
  • A bit of sea salt – always!

Coat these with an egg dip and gluten-free breadcrumbs.

Rather than buying gluten-free breadcrumbs, make a more mindful, cleaner version at home.

Options for gluten-free breadcrumbs:

  • Salted brown rice crackers, processed in a blender into coarse flour (this is what I’ve used – it gets so crunchy!).
  • A 50/50 combo of almond flour and processed brown rice crisp, seasoned with a few sea salt pinches.

Once they are coated, bake and serve with your favorite dipping sauce!




Salmon Sweet Potato Croquettes Recipe

Course Main Course
Cuisine American
Keyword Croquettes, dinner, Gluten Free, recipe, salmon, steam, supersteam
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 Croquettes


  • 1 pound sweet potatoes
  • 1-1/2 pounds salmon fillets
  • 1/3 cup parsley chopped
  • 2 tbsp fresh dill chopped
  • 2 tbsp lemon juice
  • 1 tbsp onion finely minced
  • 1-2 tbsp jalapeno finely minced, depending on heat
  • 3/4 tsp sea salt
  • 1 egg
  • 1-1/2 cups gluten free breadcrumbs*


  • Peel and slice sweet potatoes, and add to a baking tray along with salmon fillet. 
  • In the Sharp Superheated Steam Countertop Oven, bake at 425 for 20 minutes. In a conventional oven, bake at 425 for 30 minutes.
  • Once the potatoes and salmon are baked, add the sweet potatoes, herbs, lemon juice, onion, jalapeno and sea salt to a food processor, and process until the potato is broken up.
  • Add the baked salmon, and pulse until the salmon is mixed in, but still in chunks. Don’t overprocess.
  • Whisk an egg in a bowl, and add breadcrumbs to a second bowl.
  • Form 1/4 cup sized patties. The mixture is soft and a bit sticky, but form them delicately. The mixture is easier to form into patties if it’s chilled.
  • Dip each patty into the egg, and then coat in breadcrumbs.
  • Bake croquettes in the Sharp Superheated Steam Countertop Oven on Broil/Grill on 425 for 12 minutes, and then flip and continue baking for another 4 minutes. In a conventional oven, bake on 425 for 15 minutes, and then flip and continue baking another 6 minutes.

It’s National Peanut Butter Fudge Day!

By Jena Branco, Marketing Coordinator, Brand & Marketing Communications, SECL

What the fudge!! That’s right folks, you read it correctly … there is such a day as National Peanut Butter Fudge Day … and it happens to be today, November 20th. Unfortunately, for someone like me, peanut butter or anything peanut-related is out of the question due to severe sensitivities, but that shouldn’t deter me from blogging about it.

This North American holiday was established by the National Peanut Board (in the U.S.) and is a special day to indulge in this sweet and tasty treat. Here are today’s five things to know about Peanut Butter Fudge:

  • Fudge was invented in the United States more than 100 years ago
  • The exact origin is disputed, but it is widely believed that the first batch of caramels made around the late 1800’s didn’t turn out quite right, hence the name “fudge.”
  • Georgia is the #1 peanut producing American state. Fun Fact: Peanuts are grown in Canada, they were introduced to Canadian soil in 1982. However, only in the southerly part of the Province of Ontario as our climate isn’t very conducive to growing peanuts, which require sandy soil and hot dry weather.
  • The most popular North American fudge flavour is chocolate
  • The average peanut farm is approximately 100 acres

So how do people celebrate Peanut Butter Fudge Day? Bake offs, tastings and other fun food related events are a few ways that people celebrate this day. However, one of the best way to celebrate Peanut Butter Fudge Day is to create your own batch and enjoy eating it with those you love. Be adventurous, use your imagination to create a unique twist to the standard recipe by layering it, adding chocolate chunks or peanut chunks, or topping it off with caramel drizzle and pretzels, or simply sprinkle with salt.

For those who are anaphylactic or have degrees of sensitivities (like me) to peanuts, there are a few Peanut Butter alternatives you might want to consider when making fudge.

  • Sunflower Seed butter. Sunflower butter is a great option for those who are allergic to not just peanuts but also tree nuts. I’ve been told that the closest spread to peanut butter in terms of flavour and texture is sunflower seed butter. It’s relatively easy to find (in the natural food section of your grocery store, sometimes called Seed Butter) and has a nice nutty flavour, smooth and spreadable.
  • Almond butter (only if you are not allergic to tree nuts)
  • Cashew butter
  • Soy Nut butter
  • Pea butter

Simple Ingredients

I’ve been making fudge for a few years now, and it’s one of those desserts that I like to include, along with a variety of cookies, as a delicious food gift when visiting with friends and families during the holidays. I recently came across an easy fudge recipe from Chef John, as I had a friend dropping in (and I knew she has a major sweet tooth) but was lacking a few ingredients required from an old fudge recipe that I had. What I like about this recipe is that all the ingredients were readily available in my pantry and refrigerator. This was definitely a sign from above!! It takes about 15 mins to prepare and only requires 1 to 3 hours to set.

I have since ditched my old fudge recipe …

Nothing fancy about this fudge recipe. All you need are: powdered sugar, unsalted butter, smooth peanut butter (or a peanut butter substitute), kosher salt, and vanilla. These simple ingredients will yield a fudge that is decadent and delicious. Also, it’s dense and firm in your fingers, but will dissolve in your mouth. Reminds me of a famous confectionary slogan “melt in your mouth, not in your hands” and this fudge does exactly that!

During the Christmas holidays, I like to display the peanut butter fudge in a glass covered dome up to a week on the kitchen table, or you can store them in a tight sealed container up to 2 weeks in the fridge. The most important note to remember, is that you must store it air tight to keep it from drying out and crumbly.

Easy Peasy

This old-fashioned peanut butter fudge recipe will be enjoyed by your whole family for many years to come. Everyone who has tried them, loved them — reminds them of how Grandma would have made them!

Note, that I substituted the peanut butter in the recipe with natural smooth almond butter, and my family thinks it’s super delicious!


  • Powdered sugar (1 pound or approx 3 ¾ cups)
  • Unsalted butter (1 ¼ cups)
  • Smooth natural peanut butter (1 ½ cups)
  • Kosher salt (½ teaspoon)
  • Pure vanilla extract (1 ½ teaspoons)

Chef’s Notes:

  • This recipe will work with other nut butters, smooth or chunky, like almond or sunflower seed. Make sure you use all natural nut butters (2 ingredients on list), not the processed nut butter which includes sugar and hydrogenated vegetable oil.
  • Use ¼ teaspoon fine salt instead of kosher, if desired


  1. Sift powdered sugar through a fine-mesh strainer into a large bowl.
  2. Heat butter and peanut butter in a saucepan over medium heat. Whisk ingredients together and cook until bubbles appear on the edges, 3 to 5 minutes.
  3. Stir in salt and vanilla extract.
  4. Remove from heat and pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
  5. Spread mixture into an 8×8-inch baking pan lined with plastic wrap. Let it cool for approx 30 mins.
  6. Wrap pan fully and refrigerate until firm enough to cut but not too hard, approx. 1 to 3 hours.
  7. Unwrap fudge and cut into 1 inch cubes (will yield 64 small cubes).
  8. Let fudge warm up on the counter before cutting, if needed.

For that Confectioner that made that mistake back in the 1880’s, we thank you as it turned out to be a delicious revelation that people have been enjoying all around the world ever since.

Easy Egg Frittata Breakfast Muffins

By Jena Branco, Marketing Coordinator, Brand & Marketing Communications, SECL

Start your day right with these Easy Egg Frittata Breakfast Muffins! They are packed with vegetables and protein, baked in advance … and portable for when you’re on the go!

Although I get up at 6:00am in the morning, it seems I’m always in a rush to get my son out the door at 8:25am to get him to school and me to work on time. My morning routine consists of a workout, preparing lunches, dinner prepping, waking up my teenage son to get him ready for school (which is a major chore in itself), and lastly, jump in the shower and get myself ready for work in a span of just over two hours. Oh, and I forgot to mention … have a quick and healthy egg breakfast to start the day right.

A toasted English muffin with avocado or instant oatmeal with berries are my usual go-to breakfast, but when I need a low carb, protein-packed, hot and savoury breakfast, I turn to these healthy breakfast egg muffins! They are tasty, easy to prepare, cooked ahead of time and refrigerated, but mostly, I like the fact that I can make them individually, just the way my family likes them.

Customize Your Own Frittata Muffin

You don’t need a lot of ingredients, simplicity is best. However, at times, I take the opportunity to use ingredients that I have leftover in the fridge. For example, if I had extra chicken from last night’s dinner, I would shred the chicken and add them to my egg fillings. Great too if you have any leftover steamed or roasted vegetables, and almost all fresh vegetables can be used. Use whatever you have on hand, this is the best way to use them up, because mostly everything goes well with eggs.

Here are a few combinations that my family enjoys, but the combinations are endless, and not limited to:

  • Spinach, peppers & feta
  • Mushroom, peppers & cherry tomatoes
  • Bacon & cheddar
  • Shredded chicken, broccoli & cheddar
  • Cooked sausage, peppers & TexMex cheese
  • Ham, cooked broccoli, and mozzarella cheese

Not only are these frittata egg muffins great for breakfast, but make for a delicious and nutritious lunch, or even an afternoon snack. They are also perfect for those on a keto or gluten-free diet!

In today’s recipe, I used spinach, feta, red onions, red peppers, and shredded cheese because that’s what I had in the fridge.

Easy Preparation and Great for Meal Prep

To make a 12 cup muffin pan worth of egg muffins, you’ll need about a dozen eggs in total. Chop your filling ingredients, and in a separate bowl, whisk your eggs together with salt and pepper. Preheat your oven to 350ºF. Brush or spray a 12 cup muffin pan liberally with oil, butter, or non-stick spray to prevent the egg muffins from sticking. Evenly distribute the filling ingredients among the muffin pans, then pour the egg mixture into each cup, filling about 3/4 full. The muffins will puff up while they cook in the oven, so don’t overfill to prevent overflow.

If you want to substitute whole eggs with egg white, keep in mind that for every whole egg, substitute with 2 egg whites or 1/4 cup of egg substitute.

You can store these egg cups in an airtight container or zip-top bag in the refrigerator for up to 3 days or individually wrap and freeze for up to 3 months. To reheat the egg cups, I simply place them on a plate and microwave for about 20-25 seconds (if refrigerated), or for 1 minute (if frozen, wrapped in paper towel) until they are warmed through.

Make a batch of these tasty egg frittata breakfast muffins and breakfast is ready in no time!


  • Spinach, coarsely chopped (1 1/2 cup)
  • Red bell pepper (1/2 cup)
  • Red onion, finely chopped (1/2 cup)
  • Feta cheese, crumbled (1/4 cup)
  • Mozzarella and Cheddar, shredded mix (1/4 cup)
  • Eggs (12 large)
  • Salt and pepper, to taste


  1. Preheat conventional oven to 350ºF.
  2. If using the Sharp 24″ Superheated Steam Oven (SSC2489DS), use the Convection Bake function and bake at 325°F for 20 to 22 minutes.
  3. Liberally coat each muffin cup with cooking spray, oil, or butter.
  4. Distribute spinach, peppers, onions, and cheddar cheese evenly in six of the muffins cups
  5. Distribute spinach, onions, and feta cheese evenly in six of the muffin cups
  6. In a bowl, beat eggs until smooth. Season with salt and pepper.
  7. Pour the egg mixture and fill into each muffin cup to 3/4 of the way up
  8. Bake for 20 to 25 minutes, until the egg muffin cups are set.
  9. Let cool for a few minutes, and then remove them from the pan and enjoy immediately, or let cool completely and refrigerate for meal prep or freeze for later.