It’s summertime! As more and more people and families become fully vaccinated, cookouts and celebrations are making a comeback. Linda Cahill has some quick and delicious recipes from Pampered Chef to help make any occasion a success.
Pampered Chef recently updated its website and let me just say, “Wow!” I’m so impressed! It’s never been easier to find the right kitchen item. It’s so helpful if you are looking for a recipe and are following a specific diet or looking for the best way to prepare a recipe. Be sure to check it out using the link at the bottom of this page.
Linda Cahill is an Independent Advanced Director at Pampered Chef. Each month she shares tips and recipes from Pampered Chef. This month, Linda has some fun and easy recipes for cookouts, and lazy weekends.
Whether she’s demonstrating products for Pampered Chef while preparing delicious recipes at a Pampered Chef party, helping in her parish, entertaining friends, and family, or making a meal for a sick friend, Linda always knows, “What’s for Dinner?”
BERRY SMOOTHIE
Prep 2 min./Cook 1 min./Ready in 3 min.
INGREDIENTS:
Deluxe Cooking Blender
½ cup (125 mL) almond milk
¼ cup (60 mL) Greek yogurt
2 tbsp. (30 mL) honey
1½ cups (375 mL) mixed berries
½ cup (125 mL) ice
Directions:
Add all the ingredients in the order listed to Deluxe Cooking Blender and blend thoroughly.
Smoothie Cup
½ cup (125 mL) ice
1½ cups (375 mL) mixed berries
¼ cup (60 mL) Greek Yogurt
½ cup (125 mL) almond milk
2 tbsp. (30 mL) honey
Nutrients per serving:
U.S. nutrients per serving: Calories 280, Total Fat 2.5 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 115 mg, carbohydrates 60 g, Fiber 8 g, Total Sugars 52 g (includes 34 g added sugars), Protein 8 g.
BAKED APPLE CIDER DONUTS
Prep 5 min./Cook 20 min./ Ready in 25 minutes
INGREDIENTS:
Donuts
Oil for brushing
1¼ cups (300 mL) all-purpose flour
¼ cup (50 mL) granulated sugar.
2 tsp (10 mL) apple pie spice
½ tsp (2 mL) baking soda
¼ tsp (1 mL) salt
½ cup (125 mL) apple sauce
½ cup (125 mL) frozen apple juice concentrate, thawed.
1 egg
2 tbsp. (30 mL) canola oil
Spiced Sugar
¼ cup (50 mL) granulated sugar.
1 tsp. (5 mL) apple pie spice
DIRECTIONS:
Preheat the oven to 350°F (180°C). Brush the Donut Pan with oil.
For the donuts, combine the flour, sugar, spice, baking soda, and salt in a medium bowl. Add the remaining ingredients and whisk until just combined.
Place the Large Round Tip on the large Decorating Bag. Fill the bag with dough and pipe around each well until it’s about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed. Remove from the oven to a Stackable Cooling Rack. Let the donuts cool in the pan for 5 minutes before releasing.
Meanwhile, combine the sugar and spice in a small resealable bag. Add several warm donuts to the bag and toss to coat. Repeat with the remaining donuts.
Yield: 12 servings
Nutrients per serving:
U.S. nutrients per serving: (1 donut): Calories 130, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 15 mg, Sodium 110 mg, Carbohydrate 25 g, Fiber 1 g, Sugars 14 g, Protein 2 g
Cook's Tips:
You can substitute apple juice for apple juice concentrate. Add 1 cup (250 mL) of apple juice to a small saucepan. Bring it to a boil and simmer for 9–11 minutes, stirring occasionally, until the liquid reduces to ½ cup (125 mL).
Make your own apple pie spice mix by combining 1 tbsp (15 mL) of ground cinnamon, ¾ tsp (4 mL) of ground allspice, ½ tsp (2 mL) of ground nutmeg, and ½ tsp (2 mL) of ground ginger.
CRAN-RASPBERRY FIZZ
INGREDIENTS:
4 limes, divided.
1 can (12 ounces) frozen cranberry juice concentrate
3 cups cold water
1-pint raspberry sorbet softened.
2 liters (8 cups) chilled ginger ale
DIRECTIONS:
Slice two of the limes using Ultimate Mandoline fitted with V-shaped blade; set aside. Pour cranberry juice concentrate and water into Family-Size Quick-Stir® Pitcher.
Juice remaining limes into a pitcher using Citrus Press. Scoop sorbet into a pitcher using Ice Cream Scoop; plunge to combine. Add ginger ale and lime slices. Plunge gently until well mixed. Serve over ice.
Yield:16 servings
Nutrients per serving: Calories 130, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 34 g, Protein 0 g, Sodium 15 mg, Fiber 1 g
Cook's Tips:
If desired, 2 cups flavored vodka such as raspberry, cranberry, currant, citrus, or lime can be added to this recipe.
To garnish rims of glasses, zest one lime using Microplane® Adjustable Fine Grater. Combine lime zest and 1/2 cup sugar in (1-Cup) Prep Bowl. Place a small amount of sugar mixture onto a small plate. Rub the rim of the glass with a lime wedge to moisten. Dip the rim of the glass into the sugar mixture.
For a simple garnish, using Zester/Scorer, score a lemon and zest a lime; thinly slice using Ultimate Mandoline. Make a cut to the center of each lemon and lime slice using a Petite Paring Knife. Garnish each glass with one lemon slice and one lime slice.
HOMEMADE HUMMUS
Prep 5 min./Cook 5 min./Ready in 10 min.
INGREDIENTS:
1 can (15.5 oz./440 g) chickpeas, drained (reserve ¼ cup (60 mL) liquid from the can)
1 can (15 oz./425 g) Great Northern beans, drained.
Liquid reserved from chickpeas.
2 tbsp. (30 mL) lemon juice
2 tbsp. (30 mL) olive oil
1garlic clove, peeled.
1 tbsp. (15 mL) sesame seeds
1 tsp. (5 mL) salt
Optional: grilled or raw vegetables, naan or pita bread, or crackers
DIRECTIONS:
Add the ingredients, in the order listed to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the GRIND setting; press the wheel to start.
If the blades are still moving but not blending food, use the tamper to push the ingredients back into the blades. *
*Tip: Use the tamper in a circular motion to keep the hummus moving into the blades. Do not tamper for more than 30 seconds at a time.
Serve with grilled or raw vegetables, naan, pita bread, or crackers.
Yield: 12 servings
Nutrients per serving:
U.S. nutrients per serving (about 3 tbsp/45 mL): Calories 90, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 350 mg, Carbohydrate 12 g, Fiber 3 g, Sugars 1 g, Protein 4 g
Cook's Tips: You can also use the hummus in place of pizza sauce for flatbreads.
Safety Tip: Only use the tamper provided with the Deluxe Cooking Blender. Do not force the tamper deeper into the pitcher. Only use the tamper when blending cold and liquid ingredients.
ROASTED POTATO BITES
INGREDIENTS:
12 “B” size red potatoes (about 2 inches in diameter), unpeeled
1 tablespoon olive or vegetable oil
2 garlic cloves, pressed.
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces chive and onion cream cheese spread
3 tablespoons sour cream
Optional toppings such as grated cheddar cheese, bacon bits, and snipped fresh chives.
DIRECTIONS:
Preheat oven to 425°F. Cut potatoes in half crosswise. Cut a thin slice off the bottom of each potato half. Carefully scoop out a small amount of pulp from each potato half using Core & More. In Classic Batter Bowl, combine oil, garlic pressed with Garlic Press, salt, and black pepper. Add potato halves; toss to coat.
Place potato halves, hollowed side down, on Medium Bar Pan. Bake 30-32 minutes or until deep golden brown and tender. Remove from oven; cool slightly.
In Small Batter Bowl, combine cream cheese spread and sour cream; whisk together until smooth using Stainless Whisk. Attach desired tip to Easy Accent® Decorator; fill with cream cheese mixture and pipe evenly into hollowed potato halves. Sprinkle with toppings, if desired. Place on serving platter; serve slightly warm.
Yield: 24 servings of 2 appetizers
Nutrients per serving:
Calories 80, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 9 g, Protein 2 g, Sodium 150 mg, Fiber 1 g
U.S. Diabetic exchanges per serving: 1/2 starch, 1 fat (1/2 carb)
Cook's Tips: “B” size potatoes are new red potatoes that measure about 2 inches in diameter. They are often found in bags by the other potatoes in most grocery stores.
The mid-sized Medium Bar Pan is perfect for preparing a variety of bite-sized appetizers, bar cookies, biscuits, and brownie mixes (19-21 ounces). It is also ideal for frozen foods such as chicken patties and French bread pizzas.
CHOPPED CALIFORNIA COBB SALAD
INGREDIENTS:
Salad
1 lb. (450 g) chicken tenders
1 tbsp. (15 mL) canola oil
2 tbsp. (30 mL) Bell Pepper Herb Rub
2 eggs, hard-cooked
3 slices cooked turkey bacon, crumbled.
2 hearts Romaine lettuce washed and dried.
1 cup (250 mL) grape tomatoes, halved.
Optional: ½ cup (125 mL) crumbled blue cheese or feta cheese
Dressing
1 ripe avocado
½ cup (125 mL) 2% plain low-fat Greek yogurt
3 tbsp. (45 mL) milk
1 tbsp. (15 mL) Bell Pepper Herb Rub
1 tbsp. (15 mL) fresh lemon juice
¼ tsp. (1 mL) salt
DIRECTIONS:
Heat the Grill Pan and Grill Press over medium heat for 3–5 minutes. Toss the chicken with the oil and rub. Place the chicken in the pan and cover with the grill press. Cook for 3–4 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken to a bowl. Chop the chicken into small pieces and set aside.
Cut the lettuce in half lengthwise (holding the core to keep it intact) on a clean cutting board. Turn the lettuce by one quarter, then cut the lettuce lengthwise again. Slice the lettuce crosswise into thin strips (see cook’s tip) and set aside.
For the dressing, peel, and seed the avocado, then cut it into chunks and mash it until smooth. Add the remaining dressing ingredients and stir to combine.
Spread the dressing onto the bottom of a serving platter and top evenly with chicken, tomatoes, eggs, lettuce, and cheese, if you’d like. Toss to coat just before serving.
Yield: 6 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 250, Total Fat 14 g, Saturated Fat 3 g, Cholesterol 125 mg, Sodium 900 mg, Carbohydrate 8 g, Fiber 3 g, Protein 24 g
Cook's Tips: Cutting the lettuce into long, thin strips is called chiffonade. It’s the French phrase for “made of rags”, and the technique is commonly used for slicing basil, mint, and leafy greens. See step 4.
ALL-AMERICAN CHEESEBURGER RING
INGREDIENTS:
1/4 cup onion, chopped.
3/4-pound lean (90%) ground beef
1/4 cup ketchup
2 teaspoons prepared yellow mustard.
9 slices (3/4 ounce each) American cheese, divided.
2 packages (8 ounces each) refrigerated crescent rolls.
16 dill pickle slices
3 large plum tomatoes
2 cups lettuce, shredded.
DIRECTIONS
Preheat oven to 375°F. Chop onion using Food Chopper. In (10-in.) Skillet, cook ground beef with onion over medium heat 8-10 minutes or until beef is no longer pink; drain. Add ketchup, mustard, and 5 of the cheese slices, cut up; stir until cheese is melted. Remove pan from heat.
Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on Medium Round Stone with Handles with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5-inch diameter opening in the center of the baking stone.) Using Medium Scoop, scoop meat mixture evenly onto the widest end of each triangle. Top each scoop with the pickle slice. Bring points of triangles up over filling and tuck under wide ends of dough at center of the ring. (Filling will not be completely covered.) Bake 20-25 minutes or until deep golden brown. Remove from oven.
Using Crinkle Cutter, cut each of the remaining 4 cheese slices into 4 triangles. Arrange cheese triangles over top of the ring. Slice tomatoes using Ultimate Mandoline. Arrange tomato slices around the inside center of the ring. Slice lettuce into thin strands using Crinkle Cutter. Place in center of the ring. Cut ring into 8 servings using Nylon Slice 'N Serve®. Serve with additional ketchup and mustard, if desired.
Yield: 8 servings
Nutrients per serving: Calories 430, Fat 27 g, Sodium 1090 mg, Dietary Fiber 1 g
Cook's Tips:
Just for fun, use a green bell pepper "bowl" to hold your additional condiments. Using Utility Knife, cut a green bell pepper in half vertically being careful to keep the dividing inside membranes intact. Carefully remove seed pods. Reserve one half bell pepper for another use. Fill remaining pepper half (divided by membrane) with ketchup and mustard.
ROASTED VEGETABLES
INGREDIENTS:
Vegetable
Preparation
Roasting Time
Asparagus
Cut off woody ends
25-30 minutes
Bell peppers
Cut into 1-in. strips
25-30 minutes
Cauliflower
Cut into florets
25-30 minutes
Eggplant
Cut into ¼-in. slices.
25-30 minutes
Mushrooms
Trim off stem ends.
25-30 minutes
Plum Tomatoes
Cut in half.
25-30 minutes
Red or Yellow Onions
Cut into ½-in. wedges or slices.
25-30 minutes
Yellow Summer Squash or Zucchini
Cut into ¼-in. slices.
25-30 minutes
New Potatoes
Do not peel; cut in half.
30-35 minutes
Russet, Yukon Gold or Sweet Potatoes
Do not peel; cut into ½-in. slices.
30-35 minutes
Baby Carrots
Leave whole.
40-45 minutes
Carrots
Cut into ½-in. slices.
40-45 minutes
Leeks
Cut in half lengthwise, then into 2-in. pieces.
40-45 minutes
Squash, such as Butternut or Acorn
Peel and cut into 1-in. cubes.
40-45 minutes
DIRECTIONS:
Preheat the oven to 450°F (230°C). Prepare the vegetables as directed below. Toss the prepared vegetables in 1-2 tablespoons of olive oil and garlic pressed with the Garlic Press.
Arrange the vegetables in a single layer on a pan, such as the Stoneware Medium Bar Pan (do not crowd vegetables on the pan); season with salt and coarsely ground black pepper, if desired.
Roast the vegetables according to the time indicated on the chart or until tender, deep golden brown, and beginning to caramelize.
Cook's Tips:
Roasting vegetables intensifies the flavor by using high heat and allowing the natural sugars in the vegetables to caramelize. Make sure not to crowd the pan or the vegetables will steam rather than roast.
For variety, create a medley of roasted vegetables by combining 2-3 vegetables from the chart that have the same roasting time.
After roasting, try adding freshly snipped herbs such as basil, oregano, parsley, or chives. For heightened flavor, add a splash of balsamic vinegar.
Present your favorite selection of roasted vegetables on a large platter for a simple and colorful appetizer. Serve at room temperature with assorted cheeses and fresh, crusty bread.
JERK CHICKEN SALAD
INGREDIENTS:
1 tablespoon Garlic Oil or olive oil
1 tablespoon Jamaican Jerk Rub
1 pound chicken tenders
1 medium pineapple
1 red bell pepper
3 green onions (white and light green parts only)
2 heads of romaine lettuce
1 can (15 oz./340 g) black beans, drained.
6 slices bacon, cooked, drained, and crumbled.
Dressing
2 limes
1/3 cup reduced-fat mayonnaise.
2 tablespoons pineapple preserves.
DIRECTIONS
In a large bowl, whisk together the oil and jerk rub. Add the chicken tenders; mix well to coat and set aside. Peel the pineapple and cut it in half lengthwise reserving half for another use. Cut remaining pineapple in half lengthwise and remove the core. Slice crosswise into ¼-inch (6-mm) slices. Heat a grill pan over medium heat for 5 minutes. Add chicken; cook 3-5 minutes on each side, turning once. Remove from pan. Add pineapple to the pan. Cook 1 minute on each side, turning once; remove from pan. Cut chicken into bite-size pieces; set chicken and pineapple aside.
Thinly slice bell pepper and green onions. Arrange 12 large lettuce leaves around a platter. Chop remaining lettuce; set vegetables aside. Drain and rinse beans; set aside.
For the dressing, zest one lime then juice both limes into a small bowl. Add lime zest, mayonnaise, and pineapple preserves and mix well.
Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon, and green onions over each lettuce leaf. Drizzle dressing over salad.
Yield: 6 servings
Nutrients per serving:
Calories 320, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 60 mg, Carbohydrate 24 g, Protein 24 g, Sodium 580 mg, Fiber 5 g
Cook's Tips: If desired, 1 pound of boneless, skinless chicken breast halves, cut into strips, can be substituted for the chicken tenders.
For a kid-friendly version of this recipe, prepare the recipe as directed, omitting lettuce. Cook 1 pound rotini pasta according to package directions. Drain pasta and toss with 2 tablespoons vegetable oil. Add remaining ingredients; drizzle with dressing and toss gently.
BLACKENED COD WITH GRILLED PINEAPPLE
INGREDIENTS:
1 fresh pineapple
1/4 cup (50 mL) butter (1/2 stick)
2 tbsp. (30 mL) garlic powder
1 1/2 tbsp. (22 mL) dried thyme leaves
4 tsp. (20 mL) smoked paprika.
1 tbsp. (15 mL) ground coriander
1 tsp. (5 mL) ground coriander
1/2 tsp. (2 mL) salt
1/4 tsp. (1 mL) ground cayenne pepper
4 skinless center-cut cod fillets (4-6 oz/125-175 g each)
DIRECTIONS:
Prepare grill for direct cooking over medium-high heat. Slice pineapple with Pineapple Wedger; set half aside for another use. Cut remaining pineapple half crosswise into eight slices. Set aside.
Place butter into the first Coating Tray; microwave on HIGH 20-30 seconds or until melted. Combine garlic powder, thyme, paprika, coriander, white pepper, salt, and cayenne pepper in (8-in./20-cm) Sauté Pan; cook and stir over medium heat 3-4 minutes or until fragrant. Pour the seasoning mixture into the second tray. Dip cod in butter, shaking off excess; dredge in seasoning mixture, coating evenly.
Grill cod, covered, 2-3 minutes or until grill marks appear. Turn cod over with BBQ Flexible Turner; grill an additional 2-3 minutes or until cod flakes easily with a fork. As cod is grilling, add pineapple to the grid of grill; grill pineapple, covered, 3-4 minutes or until grill marks appear, turning once. Remove cod and pineapple from the grill. Serve cod with pineapple.
Yield: 4 servings of 1 fillet, 2 pineapple slices
Nutrients per serving: Calories 290, Total Fat 13 g, Saturated Fat 8 g, Cholesterol 80 mg, Sodium 460 mg, Carbohydrate 21 g, Fiber 4 g, Protein 22 g
U.S. Diabetic exchanges per serving: 1 1/2 fruit, 3 low-fat meat, 1 fat (1 1/2 carb)
Cook's Tips: Blackening seasoning is a blend of several spices and salt. It adds a deliciously spicy and smoky flavor to seafood, chicken, pork, and vegetables.
Toasting the blackening seasoning mixture before coating the cod intensifies the flavors and eliminates the raw taste in the spices.
RED, WHITE, AND 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 (Neufchatel), 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 piecrust stand at room temperature for 15 minutes. Gently unfold onto a 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 the 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 the bottom of prepared pie crust, spreading evenly to coat the entire bottom and sides of the crust. Layer sliced strawberries over the bottom of the 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 the edge of the pie. Place dipped strawberry halves on the 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.
For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill Email her at lindathechef@gmail.com.