We’re heading into another month of social distancing after attempts to reopen have caused spikes in COVID-19 cases around the United States. We’re still heading to a new normal, but it might take a while to get there.

Those of us with health issues or family members with health issues will be proceeding with extra caution as we safeguard our loved ones.

Summer celebrations will probably be intimate family gatherings instead of large parties and we’ll be hanging out in the backyard or back patio instead of public picnic grounds.

Recipes and photos can be still be shared with friends and family over social media, and the joy and laughter via FACETIME or Skype.

Linda Cahill has some great recipes from Pampered Chef to keep things simple, but delicious.             

Whether she’s demonstrating products for 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?”

GARDEN EGG WHITE SANDWICH

INGREDIENTS:

2   egg whites

1 tbsp (15 mL) water or milk (optional)

½ tsp (2 mL) Garlic & Herb Rub

2 tbsp (30 mL) precooked sausage crumbles (optional)

¼ cup (60 mL) chopped vegetables

1   whole-wheat English muffin

1 slice ultra-thin mozzarella or provolone cheese

DIRECTIONS:

Add the egg whites to the Breakfast Sandwich Maker and add water or milk; whisk to combine. Add the rub, sausage crumbles, and vegetables, and whisk to combine. Microwave for 1 minute, leaving the deep insert out.

Add the bread to the shallow insert and microwave for 30 seconds. Remove from the microwave and assemble with the cheese.

Yield: 1 sandwich servings

Nutrients per serving: U.S. nutrients per serving: Calories 270, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 660 mg, Carbohydrate 34 g, Fiber 5 g, Sugars 8 g, Protein 21 g

CLASSIC CREPES

Prep 5 min./Cook 5 min./Ready in 10 min.

INGREDIENTS:

1 1/4 cups (300 mL) milk

2 Eggs

2 tbsp (30 mL) vegetable oil

1 tsp (5 mL) vanilla extract

1 tbsp (15 mL) sugar

¼ tsp (1 mL) salt

1 cup (250 mL) all-purpose flour

1 tbsp (15 mL) unsalted butter

DIRECTIONS:

Add the milk, eggs, oil, vanilla, salt, sugar, and flour to the Batter Mixer & Dispenser. Pump the handle until combined. Place the dispenser cap on the plunger and select the medium dot.

Preheat the 12" (30-cm) Nonstick Skillet for 3 minutes over medium heat.

Microwave the butter in a 1-cup (250-mL) Prep Bowl on HIGH for 30 seconds. Use the Chef’s Silicone Basting Brush to brush the skillet with butter.

Dispense 2 pumps of batter and cook for 30–40 seconds on each side, or until it’s lightly browned. Repeat with the remaining batter.

Yield: 4 servings

Nutrients per serving: U.S. nutrients per serving (1 crepe): Calories 280, Total Fat 14 g, Saturated Fat 4.5 g, Cholesterol 105 mg, Sodium 220 mg, Carbohydrate 30 g, Fiber 1 g, Sugars 6 g, Protein 9 g

STRAWBERRY-KIWI WATER

Infusion Water Bottle

½ peeled kiwi, peeled, sliced, halved

2 strawberries, sliced

Quick-Stir® Pitcher

1 peeled kiwi, peeled, sliced, halved

6 strawberries, sliced

Family-Size Quick-Stir® Pitcher

2 peeled kiwis, peeled, sliced, halved

12 strawberries, sliced

DIRECTIONS:

Use the Utility Knife to slice the kiwi. Use the Quick Slice to cut the strawberries into slices.

Fill the bottom of the Quick-Stir® Pitcher or Infusion Water Bottle with the sliced fruit and then top with water.

Plunge the pitcher to combine. To get the best flavor, refrigerate at least 20 minutes before serving. 

STRAWBERRY-LIME WATER

Infusion Water Bottle

½ lime, sliced

2 strawberries, sliced

Mint, optional

Quick-Stir® Pitcher

1 lime, sliced

6 strawberries, sliced

Mint, optional

Family-Size Quick-Stir® Pitcher

2 limes, sliced

12 strawberries, sliced

Mint, optional

 DIRECTIONS:

1.       Use the 5" Utility Knife to cut the lime. Use the Quick Slice to cut the strawberries into slices.

2.       Fill the bottom of the Quick-Stir® Pitcher with the sliced fruit and then top with water.

3.       Plunge the pitcher to combine. To get the best flavor, refrigerate at least 20 minutes before serving. 

COLD BREW QUICKSICLES

INGREDIENTS:

⅔ cup (150 mL) cold brew coffee or iced coffee

2 tbsp (30 mL) sweetened condensed milk

DIRECTIONS:

Whisk all the ingredients together until combined.

Pour the mixture into the wells of the Quicksicle Maker and freeze until set.

Yield: 3 servings

Nutrients per serving: U.S. Nutrients per serving: Calories 100, Total Fat 2 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Sodium 30 mg, Carbohydrate 20 g, Fiber 0 g, Sugars 19 g, Protein 2 g

COOL VEGGIE PIZZA

INGREDIENTS:

1 pkg (8 oz/250 g) refrigerated crescent rolls

1 pkg (8 oz/250 g) cream cheese, softened

1 tbsp (15 mL) mayonnaise

1   garlic clove, pressed

1 tsp (5 mL) dried dill weed

 Salt and ground black pepper to taste

2 C (500 mL) assorted fresh vegetables such as broccoli, cauliflower, cucumber, green or red bell pepper, tomato, green onions, mushrooms, carrot, zucchini, or yellow summer squash

DIRECTIONS:

Preheat the oven to 350°F (176°C). Unroll the crescent dough and separate it into eight triangles. On the Large Pizza Stone, arrange the dough triangles in a circle with points in the center and wide ends toward the outside. Using a lightly floured Baker's Roller®, roll the dough into a 12" (30-cm) circle, pressing the seams together to seal. Bake for 12-15 minutes or until the dough is light golden brown. Remove from the pan from the oven and let the dough cool completely.

In a Classic Batter Bowl, combine the cream cheese, mayonnaise, garlic pressed with the Garlic Press, and dill weed. Season the mixture with salt and black pepper; mix well with the Small Mix 'N Scraper®. Spread the cream cheese mixture evenly over the cooled crust.

To prepare the vegetables, coarsely chop the broccoli or cauliflower with the Food Chopper. Dice or slice the cucumber, bell pepper, green onions, yellow squash, or zucchini, or tomato using the Forged Utility Knife. Slice the mushrooms using an Egg Slicer Plus®. Grate the carrot using a Rotary Grater.

Sprinkle the vegetables over the prepared crust. Cut the pizza into squares with a Pizza & Crust Cutter and serve using the Mini-Serving Spatula.

Yield: 10 servings

Nutrients per serving: Calories 190, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 25 mg, Carbohydrate 11 g, Protein 4 g, Sodium 260 mg, Fiber 0 g

Cook's Tips: The All-Purpose Dill Mix or Italian Seasoning Mix can be substituted for the dill weed if desired.
For easier serving, cut the pizza into squares before topping with vegetables.

MARGARITA PARTY DIP

INGREDIENTS:

1 pkg (8 oz/250 g) reduced-fat cream cheese (Neufchâtel), softened

2 tbsp (30 mL) orange juice

1 tsp (5 mL) lime zest

3 tbsp (30 mL) lime juice

1 tbsp tequila (optional)

1/4 cup (50 mL) powdered sugar

1/2 cup (125 mL) thawed frozen whipped topping

1 lb. (450 g) whole strawberries

DIRECTIONS:

Combine cream cheese, orange juice, lime zest, lime juice, tequila, if desired, and powdered sugar in Manual Food Processor. Process until blended and smooth. 

Carefully remove the blade from the processor. Stir in whipped topping until blended. 

Fill center of Small Cool & Serve Square Tray with dip. Surround with strawberries.

Yield: 12 servings of 2 tbsp.

Nutrients per serving: (2 tbsp/30 mL dip): Calories 80, Total Fat 5 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Sodium 80 mg, Carbohydrate 7 g, Fiber 1 g, Protein 2 g

BROWN SUGAR-DIJON BRIE

Prep 10 min/Cook 15 min/Ready in 25 min

INGREDIENTS:

½ cup (125 mL) sliced almonds, divided

½ cup (125 mL) packed brown sugar

1 tbsp (15 mL) Dijon mustard

1 4" (10-cm) round (8 oz./250 g) Brie cheese with rind, room temperature

1 loaf (16 oz./450) French baguette

 Vegetable oil

DIRECTIONS:

Preheat the oven to 425°F (220°C). Coarsely chop ¼ cup (50 mL) of the almonds in the Food Chopper. Combine the chopped almonds, sugar, and mustard in the Small Batter Bowl; mix well with the Skinny Scraper.

Cut the Brie in half horizontally with the 5" (13-cm) Utility Knife. Place half of the Brie, cut-side up, in the center of the White Large Round Stone or Large Round Stone. Spread half of the sugar mixture evenly over the bottom half of the Brie with the Small Spreader. Top with the other half of the Brie, cut-side facing up.

Spread the remaining sugar mixture over the Brie and sprinkle with the remaining almonds.

Use the 8" (20-cm) Bread Knife to cut the baguette on a bias into twenty-four ¼" (6-mm) slices. Arrange the slices around the Brie and use the Kitchen Spritzer to spray them with oil. Bake for 8–10 minutes, or until the baguette slices are golden brown and the Brie begins to soften. Remove from the oven and let stand for 5 minutes before serving.

Yield: 12 servings

Nutrients per serving: Calories 260, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 460 mg, Carbohydrate 46 g, Fiber 2 g, Sugars 12 g, Protein 9 g

CHICKEN, AVOCADO & GRAPEFRUIT SALAD

INGREDIENTS:

Chicken

1 lb. boneless, skinless chicken breasts

1 tbsp. Citrus & Basil Rub

1 tsp olive oil

Dressing and Salad

1 large ruby red grapefruit

1 tbsp orange marmalade

3 tbsp olive oil

1/4 tsp salt

1/4 tsp coarsely ground black pepper

4-6   radishes

1   firm, ripe avocado

1 bag (6 oz) fresh baby spinach leaves

1/2 cup sliced red onion (optional)

DIRECTIONS:

For chicken, combine ingredients in Classic Batter Bowl. Heat Grill Pan over medium heat 5 minutes. Cook chicken 4 minutes or until grill marks appear. Turn chicken over; grill 4-6 minutes or until Digital Pocket Thermometer registers 170°F. Remove chicken to Cutting Board; let stand 10 minutes.

For the dressing, zest grapefruit with Microplane® Adjustable Fine Grater to measure 1 tsp zest. Cut grapefruit in half; remove sections to (1-cup) Prep Bowl using Grapefruit Knife. Juice grapefruit halves using Juicer to measure 1/4 cup juice. Combine zest, juice, marmalade, oil, salt, and black pepper in Small Batter Bowl; mix well using Stainless Mini Whisk.

For the salad, slice radishes using Ultimate Mandoline fitted with a thin slicing blade. Peel and dice avocado using Avocado Peeler. Slice chicken crosswise into thin strips using Utility Knife. Top spinach with sliced chicken, grapefruit, radishes, avocado, and onion, if desired. Pour dressing over salad; toss gently. Serve immediately.

Yield: 4 servings

Nutrients per serving: Calories 360, Total Fat 20 g, Saturated Fat 3 g, Cholesterol 65 mg, Carbohydrate 17 g, Protein 29 g, Sodium 490 mg, Fiber 4 g

Cook's Tips: Poppyseed dressing can be substituted for the grapefruit dressing if desired.
Lemon pepper can be used to season the chicken in place of the Citrus & Basil Rub if desired.

FRESH TOMATO, CUCUMBER & FETA SALAD

INGREDIENTS:

Salad

2 seedless cucumbers, cut into 3" (7.5 cm) pieces and in half lengthwise

4 plum tomatoes, tops removed and cut in half lengthwise

1 yellow bell pepper, seeded and quartered

4 oz (125 g) chunk feta cheese, cut in half lengthwise

Black pepper

Dressing

1/4 cup (50 mL) white balsamic or white wine vinegar

1/2 cup (125 mL) olive oil or vegetable oil

1/2 tbsp (7 mL) sugar

1 tsp (5 mL) Italian seasoning

1/4 tsp (1 mL) salt

 garlic clove, pressed

DIRECTIONS:

For the salad, cut cucumbers with the Quick Slice, place in a large serving bowl; repeat with remaining ingredients, except pepper.

For the dressing, combine all ingredients in Measure, Mix & Pour®. Mix until blended.

Drizzle 1/3 cup (75 mL) dressing over vegetables; toss.  Refrigerate remaining dressing for another use. Top with black pepper, if desired. 

Yield: 12 servings of about 3/4 cup /175 mL

Nutrients per serving: Calories 45, Total Fat 2.5 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 4 g, Fiber 1 g, Protein 3 g

SUMMERTIME SPAGHETTI

INGREDIENTS:

2  lemons

12 oz (350 g) uncooked thin spaghetti noodles

2 cans (14.5 oz each) reduced-sodium chicken broth (about 3½ cups/875 mL)

1 cup (250 mL) grape tomatoes

3   garlic cloves, peeled

1 oz (30 g) fresh Parmesan cheese

1/2 cup (125 mL) fresh parsley

3 tbsp (45 mL) olive oil

1/2 tsp (2 mL) ground black pepper

2 cups (500 mL) diced cooked chicken breasts

1 cup (250 mL) small broccoli florets

DIRECTIONS:

Zest lemons using Microplane® Zester to measure 1 tbsp (15 mL); set aside. Juice lemons using Juicer to measure ¼ cup (50 mL). 

Break noodles in half. Combine noodles, broth, and lemon juice in Deep Covered Baker. 

Microwave, covered, on HIGH 11-13 minutes or until most of the liquid is absorbed stirring once halfway through cooking using Chef’s Tongs. 

Cut tomatoes in half lengthwise using Color Coated Tomato Knife. Grate Parmesan using Microplane® Adjustable Fine Grater.  

Process garlic, Parmesan, parsley, zest, oil, and pepper in Manual Food Processor until parsley is finely chopped. 

Carefully remove baker from microwave using Microwave Grips. Add Parmesan mixture to baker; mix well using Chef’s Tongs.  

Stir in tomatoes, chicken, and broccoli. Microwave, covered, on HIGH 2-3 minutes or until broccoli is crisp-tender.  

Yield: 6 servings

Nutrients per serving: Calories 390, Total Fat 11 g, Saturated Fat 2.5 g, Cholesterol 45 mg, Sodium 440 mg, Carbohydrate 46 g, Fiber 3 g, Protein 26 g

Cook's Tips: To get diced cooked chicken breasts, you can either buy pre-packaged fully cooked chicken breast strips or you can microwave chicken breasts, covered with Parchment Paper, in the Small Ridged Baker, for 5-6 minutes or until 165°F (74°C). Cool before dicing

VEGAN BBQ SLIDERS

Prep 10 min/Cook 20 min/Ready in 30 min

INGREDIENTS:

Sliders

1 bulk carrot, peeled and cut into thirds

1 sweet potato, ends trimmed and cut in half

½ red onion

¼ tsp. (1 mL) salt

12 vegan slider buns

12 dill pickle slices (optional)

South Carolina Barbecue Sauce

⅓ cup (75 mL) yellow mustard

⅓ cup (75 mL) apple cider vinegar

1–2   garlic clove, pressed

¼ cup (50 mL) tomato paste

2½ tbsp (37 mL) light brown sugar

½ tsp (2 mL) reduced-sodium soy sauce

¼ tsp (1 mL) paprika

¼ tsp (1 mL) black pepper

⅛ tsp (0.5 mL) cayenne pepper

DIRECTIONS:

Spiralize the carrot and the sweet potato with the fettuccine blade on the Veggie Spiralizer. Then spiralize the red onion with the ribbon blade.

Snip all the vegetables into shorter pieces with the Professional Shears.

Place the vegetables in the Deep Covered Baker. Sprinkle with salt and mix well to combine with the Large Chef’s Tongs.

Microwave, covered, on HIGH, 12–14 minutes, or until the vegetables are very tender.

Meanwhile, prepare the barbecue sauce by whisking all the sauce ingredients together in a medium bowl.

Remove the baker from the microwave. Pour the sauce over the vegetables and mix well with the tongs.

Microwave, covered, for 1½–2 minutes, or until the sauce starts to thicken and the mixture is warmed through.

Place the vegetable mixture on buns and top with dill pickle slices.

Yield: 6 servings

Nutrients per serving: U.S. Nutrients per serving (2 sliders): Calories 280, Total Fat 4.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 580 mg, Carbohydrate 53 g, Fiber 4 g, Sugars 15 g, Protein 10 g

Cook's Tips: Large bulk carrots, also called juicing carrots, work the best in the Veggie Spiralizer. If you can’t find a carrot that’s large enough, you can grate two smaller ones with the Veggie Strip Maker.

A South Carolina barbecue sauce has a mustard base and gets a dose of tanginess from the vinegar. You can also make this recipe with about 1 cup (250 mL) of your favorite barbecue sauce.

RED VELVET FLAG CAKES

INGREDIENTS:

1 box (15.25 oz or 465 g) red velvet cake mix plus ingredients to make a cake

1 container (16 oz or 340 g) cream cheese frosting

DIRECTIONS:

Prepare cake mix according to package directions.  

Using Medium Scoop, distribute batter into wells of Brownie Pan.

Bake according to package directions.

Remove from oven and let cool before slicing cakes in half.

Pipe the bottom half with cream cheese frosting using the Easy Accent® Decorator with the star tip. Top with the other cake half, then pipe on the “stripes” and add blueberry “stars.”  

Yield: 36 servings

HOMEMADE BLUEBERRY ICE CREAM

INGREDIENTS:

1 pint (500 mL) fresh blueberries

¾ cup (175 mL) sugar, divided

1 tbsp (15 mL) water

2 cups (500 mL) heavy whipping cream

½ cup (125 mL) buttermilk

½ cup (125 mL) whole milk

DIRECTIONS:

Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.

In a small saucepan, combine the blueberries, ½ cup (125 mL) of the sugar, and the water. Bring to a simmer over medium heat. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally. Remove the pan from heat and chill the mixture for 2 hours.

In a large bowl, combine the remaining sugar, cream, buttermilk, and milk. Whisk for 1 minute, or until the sugar is dissolved. Place the mixture into the refrigerator for 30 minutes, or until the mixture reaches 45°F (7°C).

Add the blueberry mixture to the cream mixture and whisk to combine. Remove the bowl of the Ice Cream Maker from the freezer and attach the assembled clear lid to the bowl. Set the timer for 25 minutes. Once the paddle starts rotating, pour the mixture into the bowl.

When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft-serve consistency. If needed, add more time until the desired consistency is reached.

Yield: 8 servings

Nutrients per serving: U.S. nutrients/serving (½ cup/125 mL): Calories 350, Total Fat 23 g, Sat. Fat 14 g, Cholesterol 85 mg, Sodium 55 mg, Carbohydrate 34 g, Fiber 1 g, Sugars 27 g, Protein 3 g

Cook's Tips: The ice cream will be a “soft-serve” consistency when it first comes out of the machine. For a firmer, easier to scoop ice cream, cover the bowl with the Stretch-Fit Silicone Lid, and place in the freezer for 2–4 hours.

For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill Email her at lindathechef@gmail.com.