We got our Miele steam oven two months ago and we love it. It takes a few minutes to begin steaming but the result is far superior for reheating than the MW. And for veggies, it's really nice to not have pots on the stove. Go for it! And if you're looking for a great Speed Oven, the Miele is it. I was worried that it wouldn't broil, but that's all we use it for and we've only used it twice as a MW. It's the best broiler we've had. What a relief! We have both Miele's under the counter side-by-side. They look nice, but it would have been nicer if Miele had coordinated the clock panels so they matched. The steam oven has a backlight I can't get rid of but the Speed Oven doesn't. Other than that, we're thrilled with the Miele's and I did a LOT of research!

Initially, I had planned to have the BCBs along side some veggies. But the HVAC tech, who had been threatening that he was "on his way" since 1:30, hadn't shown up by dinner, I changed to Chicken Pasta Pesto (cheese tortellini, pesto and the repurposed chicken). I heated the chicken more like what DCArch suggested, but with tap hot water, cut it up and tossed in the pot with the cooked tortellini and pesto, covered it and let it sit a few minutes. No one complained...so it must have gotten hot enough. If I'm not shredding the BCBs for BBQ, stir fry, quesadillas, or similar, I usually do make a gravy/sauce to counter the dryness. Thanks for the tips on reheating....now I'm armed for the next time!

Thank you Bumblebeez. Thank you Georgysmom. Here is the kale recipe: Kale and feta pie - 2 bunches of kale - 1 bunch of green onion - 1 package of phyllo dough - 1 pound of crumbled feta cheese - 1 egg - dried or fresh dill - 1/4 cup of sour cream - olive oil 1- Chop kale leaves, stripping them from stems. 2- Quickly blanch kale in boiling water. 3- Finely chop green onions and sauteed in olive oil. 4- Add sauteed green onions, kale, feta cheese, dill to taste, egg, sour cream and feta cheese to bowl. 5- Mix to incorporate all ingredients. 6- Grease a 9x17 baking dish. 7- Layer 4 pieces of phyllo dough on the bottom of the pan, coating each layer lightly with olive oil. 8- Pour kale mixture on top of phyllo. 9- Layer 4 more pieces of phyllo on top of mixture, coat top with oil. 10- Bake in a 400 degree oven until top is browned, in my oven it was 20 minutes. And for the lunch party today, I made a phyllo dough pizza because I had the leftover dough and tomatoes from the garden, it was really good and was served as an appetizer and went fast. Also made a red lime pie with the red limes from my garden. Picked the limes this morning Made the pie, it was so well received and they ate all! The combination of the coconut crust with the flavor of the red limes went really well. Silvia

Lime Chicken Wings 21 - .8 gram pkt. True Lime (or 1 tbs. + 1/2 tsp.) 1 tbs. garlic salt (Or you can use half Garlic powder and half Lawry's Salt) 1 tbs. Lime Pepper 2 tbs. brown sugar 1 tbs. dried parsley 1 tsp. Adobo seasoning 5 lb. chicken wings Remove the tip from the chicken wing then cut the wing in two sections. Pat the wings dry. Mix all the dry seasonings together in a large Ziploc. Add in the chicken wings and shake to coat the chicken wings evenly. At this point I do one of three things: 1. Marinate in the bag 24-48 hours. Drain, pat dry and bake, grill or fry. 2. Cook immediately. 3. Place wings on a wire rack over a baking sheet and refrigerate 12-24 hours uncovered. This dries the skin out and makes for a nice crispy wing when baked.** Cooking. I use one of three methods: 1. Par cook the day before - Bake in 400 preheated oven on a baking sheet lined with parchment paper 20-30 minutes, turning over once during cooking. You can freeze them at this point. I usually cryovac them using a FoodSaver. Reheat by cooking over high heat on gas grill until crisp 5-7 minutes. 2. Pany fry, in 1" of veggie oil at 350, about 12 minutes per side until nice and brown. Drain on paper towels. 3. Bake in a preheated 450 oven on a wire rack over a baking sheet, 25-30 minutes, turning wings over once about 2/3 of the way through the cooking process.** **These are my preferred methods. These are very popular with our group. I always keep a bunch ofprecooked ones in the freezer during football season.