Linda Cahill of The Pampered Chef is back to offer us some delicious recipes and cooking tips. Whether she’s demonstrating products for The Pampered Chef while preparing delicious recipes at a Pampered Chef party, helping out in her parish, entertaining friends and family, or making a meal for a sick friend, Linda always knows “What’s for Dinner?”
This month Linda selected colorful, easy to prepare recipes for St. Patrick's Day and Easter. I can’t wait to try the shamrock cookies for St. Patrick’s Day and wait until you see the “Deviled Chicks” for your Easter table. Visit https://www.pamperedchef.biz/lindacahill to see all the wonderful kitchen tools and recipes.
Basic Cookie Dough
1 stick (125 mL) butter, softened and cut into small pieces
1/4 cup (50 mL) packed brown sugar
1 egg yolk
1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) salt
1 cup (250 mL) flour
Green food coloring
Green sugar crystals
Preheat oven to 350°F (180°F). Line Cookie Sheet with Reversible Silicone Baking Mat with the small circles facing up.
Process butter and brown sugar in Manual Food Processor until creamy. Add egg yolk, vanilla, and green food coloring; process until combined.
Add salt and flour; process until soft dough forms.
Use the ½ tbsp Measuring Spoon to make small dough balls and arrange in a shamrock shape. Make a small stem out of the dough and arrange as shown.
Lightly press into the center of the dough balls to flatten. Sprinkle with green sugar. Bake for 9–11 minutes (or until edges begin to brown).
Remove Cookie Sheet from oven to Stackable Cooling Rack.
Fill the centers with melted white chocolate and top with more green sugar.
CORNED BEEF PUFFS
A DELICIOUS IRISH SPIN ON A CLASSIC APPETIZER!
8 oz (250 g) thinly sliced deli corned beef
2 green onions
1 cup (250 mL) Swiss cheese
3 tbsp (45 mL) mayonnaise
1 tbsp (15 mL) country-style Dijon mustard
Flour for dusting
1 pkg (8 oz/250 g) seamless crescent dough (see Cook’s Tip)
Preheat oven to 375°F (190°C).
Process the corned beef and green onions in the Manual Food Processor or Food Chopper. Scrape the mixture into a Classic Batter Bowl. Add cheese, mayonnaise, and mustard, then mix well.
Sprinkle flour over the smooth side of the Large Grooved Cutting Board, and unroll the dough onto the cutting board.
Using the Baker’s Roller®, roll dough to an 11" x 14" (28 x 35-cm) rectangle and place it on top of a Mini Muffin Pan.
Using a plastic knife, slice the dough crosswise and lengthwise between cups to make 24 squares.
Using a heaping Small Scoop (about 1½ tbsp/22 mL), scoop filling into the cups. Bring the corners of the dough up to the center of each cup.
Bake for 11–13 minutes or until the puffs are golden brown. Remove the pan from the oven and remove the puffs from the pan.
Yield: 24 appetizers (24 servings of 1 appetizer)
Cook's Tips: Regular refrigerated crescent dough can be substituted for the seamless dough. Unroll the dough as directed in Step 4. Firmly pinch seams and continue as the recipe directs.
GARDEN VEGETABLE SAUTE
1 medium yellow summer squash
1 medium zucchini
1 plum tomato
1 tbsp (15 mL) butter or margarine
1 garlic clove, pressed
1/4 tsp (1 mL) salt
Dash ground black pepper
1 tbsp (15 mL) snipped fresh basil
Cut long strips of yellow squash and zucchini using Julienne Peeler, or grate yellow squash and zucchini into long strips with Veggie Strip Maker, being careful to avoid seeds, to measure 3 cups (750 mL). Seed and dice tomato; set aside.
Heat 10-in. (28-cm) Skillet over medium heat until hot. Add butter and garlic pressed with Garlic Press; cook 1 minute. Add yellow squash, zucchini, salt and black pepper to skillet; toss to coat using Bamboo Spatulas. Cook and stir 2 minutes or until vegetables are crisp-tender; add tomato and fresh basil and toss gently. Remove from heat and serve immediately.
Yield: 4 servings of 1/2 cup
Nutrients per serving: Calories 45, Total Fat 3 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrates 4 g, Protein 1 g, Sodium 180 mg, Fiber 1 g
DRESS UP EASTER BRUNCH WITH THIS NEW TAKE ON DEVILED EGGS AND STILL USE GRANDMA’S FAMOUS RECIPE.
Your favorite deviled egg filling
Black olives and carrot pieces
Using a Quikut Paring Knife, cut V-shapes into cool hard-cooked eggs, remove the top and gently remove the yolk. Make your favorite deviled egg filling and pipe into the bottom egg white with the Easy Accent® Decorator. Cap with the egg-white tops. Make chickadee eyes and beaks out of black olive and carrot pieces.
THIS DELICIOUS, SAVORY SPREAD IS A SIMPLIFIED VERSION OF THE CLASSIC FRENCH RECIPE, WHICH IS SERVED AS A CONDIMENT OR APPETIZER. ARTICHOKES, LEMONS AND CAPERS COME TOGETHER IN THIS CLASSIC TAPENADE.
1 can (14 oz or 398 mL) artichoke hearts in water
¼ cup (50 mL) loosely packed fresh parsley
5 garlic clove, peeled
½ cup (125 mL) pitted green olives
1 tbsp (15 mL) drained capers
5 tbsp (75 mL) olive oil
Zest lemon using Microplane® Zester to measure 1/2 tsp (2 mL). Juice lemon using Citrus Press to measure 1 tbsp (15 mL). Drain artichokes using small Stainless Mesh Colander; pat dry using paper towels.
Combine parsley, garlic, lemon zest, juice, artichokes, olives, capers and oil in Manual Food Processor. Cover and pump handle to process to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix ‘N Scraper®.
Yield: About 2 cups (500 mL) 16 servings of about 2 tbsp (30 mL)
Nutrients per serving: Calories 50, Total Fat 5 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 2 g, Fiber 1 g, Protein 1 g
GRILLED ASPARAGUS & PORTOBELLO MUSHROOM SALAD
THE FLAVORS OF FRESH GRILLED VEGETABLES COME TO LIFE IN THIS SALAD.
1/4 cup olive oil
2 tbsp white wine vinegar
1 tbsp Dijon mustard
1 tsp sugar
1/8 tsp each salt and coarsely ground black pepper
1 pkg (6 oz) fresh Portobello mushrooms, stems trimmed (3-4 large)
1 medium red bell pepper
8 oz asparagus spears, trimmed
1 bag (5 oz) spring mix salad blend of baby greens
1 oz shaved fresh Parmesan cheese
Prepare grill for direct cooking over medium coals. For vinaigrette, combine oil, vinegar, mustard, sugar, salt and black pepper in Measure, Mix & Pour®; mix until well blended.
For salad, clean mushrooms. Cut bell pepper into quarters; remove membranes and seeds. Using Chef’s Silicone Basting Brush, brush mushroom caps, bell pepper quarters and asparagus with 3 tbsp of the vinaigrette. Place vegetables on grid of grill, positioning asparagus spears crosswise on grid. Grill vegetables, uncovered, 6–8 minutes or until crisp-tender, turning asparagus frequently and mushrooms and bell peppers once halfway through grilling using BBQ Tongs.
Using Hold ’N Slice® and Chef’s Knife, slice mushrooms and bell peppers crosswise into 1/4-inch-thick slices. Cut asparagus into 2-in. pieces. Toss vegetables with salad greens and remaining vinaigrette in large bowl; arrange on large serving platter. Top with Parmesan cheese shaved with Beaded Cheese Knife.