Linda Cahill of The Pampered Chef is with 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 delicious, easy to prepare recipes perfect for Mother’s Day or a graduation brunch. In honor of Memorial Day, Linda didn’t forget to include a few red, white and blue recipes guaranteed to make your dessert table the hit of the party.
Visit https://www.pamperedchef.biz/lindacahill to see all the wonderful kitchen tools and recipes.
CHICKEN & WAFFLE BRUNCH BAKE
INGREDIENTS:
Canola oil for spraying baker
1 pkg (10.9 oz or 248 g) frozen mini waffles
8 oz (250 g) fully cooked breakfast-style chicken or turkey sausage
3 green onions
12 eggs
1 cup (250 mL) milk
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper
1/2 cup (125 mL) pure maple syrup
1/4–1/2 tsp (1–2 mL) hot sauce (optional)
DIRECTIONS:
Preheat the oven to 425°F (220°C). Spray the Shallow Baker with oil using the Kitchen Spritzer.
Break each waffle into four pieces and place in the baker, overlapping slightly.
Cut the chicken sausage and green onions into chunks, then coarsely chop them with the Food Chopper.
Combine the sausage, onions, eggs, milk, salt, and pepper in the Classic Batter Bowl. Mix well and pour over the waffles.
Bake for 16–18 minutes or until it's set, and a knife inserted near the center comes out clean.
Microwave the maple syrup and hot sauce (if desired) in the 1-cup (250-mL) Silicone Prep Bowl on HIGH for 30–45 seconds.
Remove the baker from the oven; let it cool slightly before cutting it into 16 squares. Drizzle each square with warm syrup.
Yield: 16 servings
Nutrients per serving: Calories 160, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 155 mg, Sodium 340 mg, Carbohydrate 16 g, Fiber 0 g, Protein 9 g
HAM & CHEESE BRUNCH SQUARES
INGREDIENTS:
2 cups (500 mL) grated Colby & Monterey Jack cheese blend or marble cheese blend (8 oz/250 g), divided
1 pkg (22.5 oz or 750 g) frozen toaster hash brown patties, thawed (about 10 patties)
8 oz (250 g) cream cheese, softened
12 eggs
1/2 tsp (2 mL) black pepper
8 oz (250 g) thickly sliced deli ham
4–5 green onions with tops, divided
3 plum tomatoes
Additional black pepper (optional)
DIRECTIONS:
Preheat the oven to 450°F (230°C). Lightly brush the Large Bar Pan with vegetable oil. Grate the cheese using the Microplane® Adjustable Coarse Grater. Crumble the hash browns over the pan and press gently. Sprinkle with half of the cheese. Bake for 13–15 minutes or until the crust starts to brown.
Meanwhile, in the Classic Batter Bowl, whisk the cream cheese until smooth. Gradually add the eggs and black pepper; whisk until smooth. Coarsely chop the ham using the Food Chopper. Slice the green onions, reserving 1/4 cup (50 mL) of the tops for garnish. Place the ham and remaining green onions into the 8" (20-cm) Sauté Pan; cook and stir over medium heat for 2–3 minutes or until hot. Stir the ham mixture into the egg mixture.
Remove the bar pan from the oven, and pour the egg mixture over the crust. Return to the oven and bake for 8–10 minutes, or until the center is set. Meanwhile, seed and dice the tomatoes using a Utility Knife. Remove the pan from the oven. Top with the remaining cheese, tomatoes, and reserved green onions. Sprinkle with additional black pepper, if desired. Cut into squares and serve using the Mini Serving Spatula.
Yield: 12 servings
Nutrients per serving: Calories 160, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 155 mg, Sodium 740 mg, Carbohydrate 16 g, Fiber 1 g, Protein 9 g
Cook's Tips:
To soften the cream cheese, microwave on HIGH for 15–20 seconds or until softened, then whisk until smooth.
You can swap deli ham for 2 cups (500 mL) of cooked and crumbled bulk pork sausage or 12 slices of cooked and crumbled bacon.
ARTICHOKE ZUCCHINI FRITTATA
INGREDIENTS:
Canola oil for spraying pan
1 large zucchini
6 oz (170 g) reduced-fat cream cheese (Neufchâtel), softened
8 whole eggs, slightly beaten
4 egg whites
2 jars (7.5 oz/212 g each) marinated artichoke hearts, drained and finely chopped
1/4 cup (50 mL) snipped fresh basil, divided
2 garlic cloves, pressed
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) coarsely ground black pepper
2 tbsp (1 oz/28 g) grated fresh Parmesan cheese
Roasted Red Pepper Sauce (optional, see below)
DIRECTIONS:
Preheat the oven to 350°F (180°C). Spray the Rectangular Baker with oil using the Kitchen Spritzer. Spiralize the zucchini with the ribbon blade on the Veggie Spiralizer or Spiral & Slice; set aside.
Place the cream cheese in the 4-qt. (4-L) Stainless Steel Mixing Bowl; whisk until smooth using a Stainless Steel Whisk. Whisk in the eggs, four at a time, until combined. Stir in the zucchini, artichokes, 2 tbsp (30 mL) of the basil, garlic, salt, and pepper.
Pour the egg mixture into the baker. Bake for 25–30 minutes, or until the egg mixture is set in the center. Remove from the oven; sprinkle with cheese and the remaining 2 tbsp (30 mL) of basil. Cut the frittata into 8 squares and serve with Roasted Red Pepper Sauce, if desired.
Yield: 8 servings
Nutrients per serving: Calories 190, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 205 mg, Sodium 450 mg, Carbohydrate 6 g, Fiber 2 g, Protein 11 g
Cook's Tips: Roasted Red Pepper Sauce
In the in Manual Food Processor, combine 1 jar (12 oz or 370 mL) of roasted red bell peppers, (drained), 2 tbsp (30 mL) of water, 1½ tbsp (22 mL) of tomato paste, and 1½ tsp (7 mL) of balsamic vinegar until almost smooth. Heat 1 tsp (5 mL) of olive oil in a (1.5-qt.(1.4 L) saucepan over medium heat until hot. Add 2 tbsp (30 mL) of chopped onion to the pan; cook and stir until softened, about 3 minutes. Transfer the bell pepper mixture to the pan; cook over low heat until hot.
QUICK STOVETOP GRANOLA
THIS GRANOLA COMES TOGETHER IN UNDER 30 MINUTES, RIGHT ON YOUR STOVETOP. STORE IT IN A LEAKPROOF GLASS CONTAINER TO KEEP IT FRESH ALL WEEK!
INGREDIENTS:
1 tbsp (15 mL) canola oil
2 cups (500 mL) old fashioned oats (do not use quick or instant)
1/3 cup (75 mL) sweetened flaked coconut
1/3 cup (75 mL) chopped pecans
1/4 cup (50 mL) honey, agave nectar, or maple pancake syrup
2 tbsp (30 mL) brown sugar
1/2 tsp (2 mL) ground cinnamon
1/3 cup (75 mL) dried cherries
DIRECTIONS:
Heat the oil in the 12” (30-cm) Executive Skillet over medium heat for 3–5 minutes. Add the oats, pecans, and coconut; cook and stir for 4–6 minutes, or until the oats are golden brown. Move the mixture to a Large Sheet Pan.
Add the honey, brown sugar, and cinnamon to the skillet; cook and stir for 1 minute, or until the mixture is bubbling and thickened.
Return the oat mixture to the skillet; cook for 1 minute, or until coated. Turn off the heat.
Stir in the cherries. Transfer the mixture to a sheet pan and let it cool for 5–10 minutes, stirring occasionally. Store the granola in a large resealable plastic bag or a Leakproof Glass Container.
Yield: 14 servings of 1/4 cup/50 mL
Nutrients per serving: Calories 100, Total Fat 3.5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 18 g, Fiber 2 g, Protein 2 g
Cook's Tips:
Serve it as a breakfast cereal, snack, or topping for yogurt or fresh fruit. Or, try a “smoothie breakfast bowl,” a fruit-packed smoothie topped with granola!
Change the flavor of your granola! Try using coconut oil, olive oil, or butter in place of canola oil. Instead of pecans, use almonds, cashews, walnuts, pepitas, or sunflower seeds. Dried cherries can be swapped for your favorite dried fruit like raisins or cranberries.
MIXED BERRY COMPOTE
INGREDIENTS:
1 orange
4 cups (1 L) mixed berries (such as raspberries, blueberries, blackberries, or sliced strawberries)
1 tbsp (15 mL) granulated sugar
DIRECTIONS:
Preheat the oven to 350°F (180°C). Use the Microplane® Adjustable Fine Grater to collect about 2 tsp (10 mL) of orange zest. Combine all of the ingredients in the Classic Batter Bowl, and toss gently to coat.
Place the berry mixture in the Small Rectangular Baker.
Bake for 15–20 minutes, or until the berries are slightly softened. Use to top Baked Oatmeal.
Yield: 8 servings of about 1/2 cup (125 mL)
Nutrients per serving: Calories 35, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Fiber 2 g, Protein 1 g
Cook's Tips: You can use frozen mixed berries instead of fresh berries if you want. Make sure to thaw them first!
RED, WHITE & BLUEBERRY PIE
INGREDIENTS:
1/2 package (15 ounces) refrigerated pie crusts (1 crust)
1 quart fresh strawberries, divided
4 squares (1 ounce each) white chocolate for baking
1 package (8 ounces) reduced-fat cream cheese (Neufchatêl), softened
3/4 cup cold milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1 1/2 cups fresh blueberries
1 cup thawed, frozen light whipped topping
DIRECTIONS:
Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to an 11 1/2-inch circle using Baker's Roller®. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
Rinse strawberries and pat dry on paper towels. Select eight uniformly sized strawberries for dipping; cut in half through stem ends using Paring Knife. Set aside. Hull and slice remaining strawberries using Egg Slicer Plus®.
Melt white chocolate in Small Micro-Cooker®, uncovered, on HIGH 1 minute, stirring every 10 seconds, until chocolate is melted and smooth. Do not overheat. Dip strawberry halves in melted chocolate; place on a sheet of Parchment Paper, cut side down. Refrigerate 15 minutes or until set.
Using Skinny Scraper, scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust.
Beat cream cheese in Classic Batter Bowl with Stainless Whisk until smooth. Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. Spread mixture evenly over strawberries using Classic Scraper.
Arrange blueberries evenly over top of pie filling. Attach open star tip to Easy Accent® Decorator and fill with whipped topping. Pipe topping evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. Cut into wedges using Nylon Slice 'N Serve®.
Yield: 8 servings
Nutrients per serving: Calories 370, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 30 mg, Carbohydrate 44 g, Protein 6 g, Sodium 290 mg, Fiber 2 g
U.S. Diabetic exchanges per serving: 2 starch, 1 fruit, 3 1/2 fat (3 carb, 3 fat)
Cook's Tips:
Strawberries must be very dry before dipping into white chocolate; even a drop of water can cause the chocolate to become grainy.
Vanilla instant pudding and pie filling can be substituted for the white chocolate instant pudding and pie filling, if desired.
Garnish top of the blueberries with lemon zest using Zester/Scorer, if desired.
Rinse and drain blueberries in the small Stainless Mesh Colander, just one of three colanders in the Stainless Mesh Colanders set. While the small colander is perfect for draining tuna, fruits and vegetables, the large colander is great for draining cooked pasta and rinsing salad greens.
DESSERT PIZZA
INGREDIENTS:
1 pkg (16.5 oz/468 g) refrigerated sugar cookie dough
1 pkg (8 oz/250 g) cream cheese, softened
1/3 cup (75 mL) sugar
4 cups (1 L) assorted fresh fruit such as strawberries, kiwi, bananas or peaches; blueberries or raspberries
DIRECTIONS:
Preheat your oven to 350°F (180°C). For the crust, shape the cookie dough into a ball. Place the dough in the center of the White Pizza Stone with Handles and flatten slightly with the palm of your hand. Using a lightly floured Baker’s Roller®, roll out the dough to a 12" (30-cm) circle, about 1/4" (6 mm) thick.
Bake the sugar cookie dough for 18–20 minutes or until it is a light golden brown. Move the pan from the oven to a cooling rack and cool for 10 minutes. Carefully loosen the cookie from the baking stone using a Bread Knife. Cool completely.
For the topping, combine the cream cheese and sugar in a small bowl; mix well. Spread the mixture evenly over the top of the cookie. Arrange fruit over the cream cheese mixture. Refrigerate. Cut into 16 wedges with a Pizza Cutter. Serve using a Mini-Serving Spatula.
Yield: 16 servings
Nutrients per serving: Calories 220, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 28 g, Fiber 1 g, Protein 3 g
RED, WHITE & BLUEBERRY TRIFLE
INGREDIENTS:
1 prepared angel food cake (13 oz)
1 qt. fresh strawberries
3 cups (750 mL) fresh blueberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
4 containers (6 oz/175 g each) blended strawberry yogurt
1 pkg (3.3 oz) white chocolate instant pudding and pie filling
2 tbsp (30 mL) fresh lemon juice
2 cups (500 mL) thawed frozen whipped topping, divided
DIRECTIONS:
Cut cake into 1-in. (2.5-cm) cubes; set aside. Hull fresh strawberries and cut into quarters. Set aside 1/2 cup (125 mL) of the fresh strawberries and 1/2 cup (125 mL) of the blueberries for garnish. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well.
In Stainless (4-qt./4-L) Mixing Bowl, whisk yogurt, pudding mix and lemon juice until smooth; immediately fold in 1 cup (250 mL) of the whipped topping.
To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly.
To garnish, fill Easy Accent® Decorator fitted with open star tip with remaining whipped topping. Pipe whipped topping over top of trifle; garnish with reserved berries. Refrigerate until ready to serve.
