Linda Cahill has delicious recipes from Pampered Chef for any occasion. It’s looking a lot like spring and it’s time to change up the menu. Celebrations will be heading outdoors soon.
Whenever you are getting together with friends, great food makes it extra special. No worries, Linda has you covered.
Linda 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 your table to help you stay in the action and away from the stove.
Whether you’re having the gang over for a weekend of sports and trivia, or you’re planning a romantic dinner for two – Linda knows just what to serve.
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?”
AVOCADO TOAST WITH EGG
INGREDIENTS:
2 eggs
1 piece of precooked turkey bacon
1 sandwich thin or English muffin
¼–½ piece of fresh avocado, seeded and mashed
DIRECTIONS:
Crack the eggs into the bottom of the Breakfast Sandwich Maker and whisk. Add the bacon to the deep insert and microwave for 1 minute.
Add the bread to the shallow insert and microwave for 30 more seconds. Remove from the microwave, assemble, and top with mashed avocado.
Yield: 1 serving
Nutrients per serving: U.S. nutrients per serving: Calories 370, Total Fat 19 g, Saturated Fat 4.5 g, Cholesterol 380 mg, Sodium 480 mg, Total Carbohydrate 6 g, Fiber 3 g, Sugars 1 g, Protein 20 g
YOGURT WITH GRANOLA PARFAIT
INGREDIENTS:
1 cup (250 mL) Greek yogurt
¼–⅓ cup (50–75 mL) fresh blackberries
¼ cup (50 mL) granola (Try our Quick Stovetop Granola)
DIRECTIONS:
Place the yogurt on the bottom of the Make & Take Snack Jar. Top with berries and granola.
SUPER GREEN SMOOTHIE
INGREDIENTS:
BLENDER VERSION: Makes about 1½–2 cups (375–500mL)
½ cup (125 mL) apple juice
1 cup (250 mL) of torn kale leaves
1 banana, quartered.
½ avocado, cut in half
½ cup (125 mL) ice
Add all the ingredients in the order listed to the Deluxe Cooking Blender.
Replace and lock the lid. Turn the wheel to select the SMOOTHIE setting; press the wheel to start.
DIRECTIONS:
Garnish as desired and enjoy!
Yield: 1 serving
Nutrients per serving: U.S. nutrients per serving: Calories 320, Total Fat 15 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 50 g, Fiber 10 g, Total Sugars 28 g (includes 0 g added sugars), Protein 4 g
Cook's Tips: Using frozen fruit will yield a thicker, colder smoothie. When you use frozen fruit, add at least double the amount of liquid and omit the ice.
COOL VEGGIE PIZZA
Ingredients:
1 pkg. (8 oz./250 g) of refrigerated crescent rolls.
1 pkg. (8 oz./250 g) of cream cheese, softened.
1 tbsp. (15 mL) mayonnaise
1 garlic clove, pressed.
1 tsp. (5 mL) All-Purpose Dill or dried dill weed.
Salt and ground black pepper to taste.
2 cups (500 mL) assorted fresh vegetables such as sliced or diced 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 a Pizza Stone, arrange the dough triangles in a circle with points in the center and wide ends toward the outside. Roll the dough into a 12" (30-cm) circle, pressing the seams together to seal. Bake for 12-15 minutes or until light golden brown. Remove the pan from the oven and let cool completely.
Combine the cream cheese, mayonnaise, garlic, and All-Purpose Dill. Season with salt and black pepper and mix well. Spread the cream cheese mixture evenly over the cooled crust.
Sprinkle the vegetables over the prepared crust. Cut the pizza and serve.
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: For easier serving, cut the pizza into squares before topping it with vegetables.
SPARKLING PEAR AND POMEGRANATE SANGRIA
INGREDIENTS:
1 large Bartlett pear, cut in half and seeded.
1 medium navel orange
¼ cup (50 mL) maple syrup
½ cup (125 mL) pomegranate seeds
½ cup (125 mL) spiced rum
1 bottle (750 mL) Sauvignon Blanc
3 cups (710 mL) ginger ale
4 cups (1 L) ice
DIRECTIONS:
Slice the pear using the Quick Slice; place the slices into the Quick-Stir® Pitcher. Use the 5” (13-cm) Utility Knife to slice the orange into quarter rounds; place them into the pitcher.
Add the syrup, pomegranate seeds, rum, and wine. Plunge to mix and let stand in the fridge for at least 30 minutes.
When ready to serve, add the ginger ale and plunge gently to combine. Pour the sangria into chilled glasses filled with ice. Top with some of the fruit, if desired.
SEARED SCALLOPS WITH BASIL SAUCE
INGREDIENTS:
1/4 cup heavy whipping cream
1/4 cup fresh basil finely chopped.
1/8 teaspoon salt
10 large sea scallops (about 1-1 1/2 ounces each)
2 teaspoons Sweet Basil Rub
2 tablespoons all-purpose flour
olive oil
2 cups red and yellow grape tomatoes, cut in half.
Salt and coarsely ground black pepper.
DIRECTIONS:
Place cream in Small Micro-Cooker®; microwave on HIGH for 25-30 seconds or until hot. Add basil and salt to the cream. Let stand to infuse the cream with basil flavor.
Meanwhile, remove the small muscle from the side of each scallop, if necessary. Sprinkle scallops with citrus rub; dredge scallops in flour, shaking off excess. Heat (10-in.) Skillet over medium heat until hot; generously spray with oil. Add scallops and cook for 4-6 minutes or until scallops are deep golden brown, turning once. Remove scallops from Skillet; drain well on paper towels.
Wipe out the Skillet, lightly spray with oil, and heat over medium heat until hot. Add tomato halves, and season them with salt and black pepper. Sauté just until warm, about 30 seconds. To serve, microwave basil sauce on HIGH for an additional 30 seconds or until hot. Arrange five scallops in a circle in the center of each serving plate. Spoon tomatoes into the center. Drizzle sauce around the edge of the plate.
Yield: 2 servings
Nutrients per serving: Calories 310, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 90 mg, Carbohydrate 18 g, Protein 27 g, Sodium 850 mg, Fiber 2 g
U.S. Diabetic exchanges per serving: 1 starch, 3 medium-fat meat (1 carb)
Cook's Tips: A sea scallop is a small round muscle about 1 1/2 inches in diameter that is protected by two fan-shaped shells. Raw scallops should be creamy white or slightly pink in color and have a distinct sweet odor when fresh.
Sea scallops have a small fibrous muscle on the side which should be removed because it can toughen when cooked.
Be careful not to overcook scallops or they will become tough and chewy. They are deliciously tender when quickly sautéed, grilled, or broiled. Scallops should be cooked until the centers are still slightly translucent.
SALMON SALAD
INGREDIENTS:
Salmon:
2 tbsp. (30 mL) salt
1 tsp. (5 mL) sugar
4 salmon fillets (6 oz./175 g each), 1" (2.5-cm) thick
2 tsp. (10 mL) All-Purpose Dill Mix
Oil for brushing
Buttermilk-Ranch Dressing:
½ cup (125 mL) low-fat buttermilk
3 tbsp. (45 mL) mayonnaise
1 tsp. (5 mL) All-Purpose Dill Mix
¼ tsp. (1 mL) salt
Quick Pickled Onions:
½ cup (125 mL) white wine vinegar
½ cup (125 mL) water
¼ cup (60 mL) sugar
½ tsp (2 mL) All-Purpose Dill Mix
½ tsp (2 mL) salt
½ red onion, thinly sliced.
Salad:
2 hearts of romaine, washed and dried (8 oz./250 g each)
2 plum tomatoes
1 seedless cucumber
DIRECTIONS:
Preheat the oven to 375°F (190°C).
Dry brine the salmon by combining the salt and sugar in a small bowl; coat the salmon and let rest, uncovered, for 10 minutes. Then, submerge the salmon in a bowl of cold water to remove excess brine.
To make the pickled onions, combine the vinegar, water, sugar, All-Purpose Dill Mix, and salt in a small microwave-safe bowl. Microwave, uncovered, for 2 minutes or until the sugar dissolves. Add the onion and refrigerate until chilled.
Pat the salmon dry with a paper towel and sprinkle with All-Purpose Dill Mix. Brush oil on a sheet pan, add the salmon and bake until the centers are opaque, and the fish begins to flake easily with a fork, about 12–15 minutes.
Meanwhile, combine the dressing ingredients, cover, and refrigerate for 10 minutes.
For the salad, chop the romaine and cut the tomatoes and cucumber into half-moons. Place in a bowl and toss. Divide the salad mixture onto four plates and add the salmon fillets. Drizzle with dressing and top with the pickled onions.
Yield: 4 servings
Nutrients per serving: U.S. nutrients per serving: Calories 340, Total Fat 19 g, Saturated Fat 3 g, Cholesterol 100 mg, Sodium 490 mg, Carbohydrate 5 g, Fiber 1 g, Sugars 4 g (includes 0 g added sugar), Protein 36 g.
Cook's Tips: Double the dressing so you have extra for dipping chicken tenders or to perk up a grain bowl. Or, use it for a quick, yet delicious, coleslaw.
Easy Changeups:
Vinaigrette option: Not in the mood for ranch dressing? Make a dill vinaigrette instead. Combine ½ cup (125 mL) olive oil, 2 tsp (10 mL) All-Purpose Dill Mix, 2 tsp (10 mL) lemon zest, and ¼ tsp (1 mL) salt.
Swap out salmon: If salmon isn't your thing (or the kids'), use chicken. Combine 1 lb. (450 g) chicken tenders with 1 tbsp (15 mL) oil, 2 tsp 10 mL) All-Purpose Dill Mix, and ¼ tsp (1 mL) salt. Bake at 375° F (190°C) for 10–12 minutes or until the chicken reaches 165°F (74°C).
PRESSURE COOKER CILANTRO-LIME RICE
INGREDIENTS:
¼ cup (60 mL) fresh cilantro leaves
1½ cups (375 mL) long-grain white rice, rinsed.
2 cups (500 mL) low-sodium chicken broth
1 garlic clove
½ lime
DIRECTIONS:
Chop the cilantro with the 5" (13-cm) Santoku Knife.
Place the wire rack into the inner pot of the Quick Cooker, on top of the chicken for the Quick Cooker Salsa Chicken Lettuce Wrap, with all three feet touching the bottom. Place the rice, broth, and garlic pressed with the Garlic Press, cilantro, and salt into the Ceramic Pot (See Cook's Tip) and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower it onto the wire rack. Lock the lid, select the CHICKEN/POULTRY setting, and press START.
When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure. Carefully remove the Ceramic Pot.* Use the Citrus Press to juice the lime over the rice. Fluff with a fork before serving with the Quick Cooker Salsa Chicken Lettuce Wraps.
Yield: 6 servings
Nutrients per serving: U.S. nutrients per serving: Calories 180, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 410 mg, Carbohydrate 39 g, Fiber 0 g, Sugars 0 g, Protein 4 g
Cook's Tips:
If you’re just making the Quick Cooker Cilantro-Lime Rice without the Quick Cooker Salsa Chicken Lettuce Wraps: Place the rice, broth, garlic pressed with the Garlic Press, cilantro, and salt directly in the inner pot of the Quick Cooker. Lock the lid, select the WHITE RICE setting and press START. Finish as directed in step 3.
*Safety Tip: The stainless-steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.
MINTY GREEN SHAKES
INGREDIENTS:
1/4 cup (50 mL) semi-sweet chocolate morsels
1 cup (250 mL) chocolate mint ice cream (softened)
1/2 cup (100 mL) milk
whipped cream & green sprinkles (optional)
DIRECTIONS:
Microwave semi-sweet chocolate morsels until mostly melted. Spoon chocolate into a small resealable plastic bag. Trim the corner and decorate the inside of the stemware as shown. Process the softened chocolate mint ice cream and milk in the Manual Food Processor until smooth. Spoon the ice cream mixture into decorated stemware and top with whipped cream and green sprinkles if desired.
Yield: 1 serving
PISTACHIO TRIANGLES
INGREDIENTS:
Crust
4 cups (1 L) flaked cereal with honey-and-oat clusters.
¼ cup (50 mL) all-purpose flour
¼ cup (50 mL) sugar
¼ cup (50 mL) butter (1/2 stick), melted
¼ cup (50 mL) honey
Filling and Topping
2 pkg. (1.9 oz/53.86 g each) frozen prepared mini phyllo shells (30 shells total)
2 cups (500 mL) roasted salted pistachios, shelled.
¼ cup (50 mL) sugar
¼ cup (50 mL) butter (1/2 stick), melted
¼ cup (125 mL) honey
Glaze
⅓ cup (75 mL) honey
⅓ cup (75 mL) sugar
2 tsp. (10 mL) lemon juice
½ tsp. (2 mL) Korintje Cinnamon
DIRECTIONS:
Preheat oven to 375°F (190°C). Place cereal in a food processor; process into fine crumbs. In a large mixing bowl, stir together cereal, flour, sugar, butter, and honey until combined. Press the mixture over the bottom of the Stone Rectangular Baker. Press the crust to an even thickness. Bake for 10 minutes. Remove the baker from the oven to the cooling rack.
Place phyllo shells in a large resealable plastic bag; gently crush them into coarse pieces and set aside. Combine pistachios, sugar, butter, and honey in a large mixing bowl; mix well. Sprinkle the pistachio mixture evenly over the hot crust. Top with crushed phyllo cups. Bake for 16-18 minutes or until the phyllo topping is golden brown. Remove the baker from the oven to the cooling rack.
Combine glaze ingredients in a medium size bowl. Microwave on HIGH for 2-3 minutes or until hot, stirring every 30 seconds. Drizzle glaze evenly over the bars. Cool completely. Cut into 24 squares, then diagonally in half to make 48 triangles.
Yield: 48 triangles servings of 1 triangle
Nutrients per serving: Calories 110, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 14 g, Protein 2 g, Sodium 65 mg, Fiber 1 g
U.S. Diabetic exchanges per serving: 1 starch, 1 fat (1 carb)
Cook's Tips:
The warm honey glaze that is drizzled over this dessert acts as a binder to help the nuts and phyllo adhere to the crust.
Prepared mini phyllo shells come in packages of 15 and can be found in the frozen dessert section of most major grocery stores.
For more delicious recipes and to order products for your kitchen, go to
https://www.pamperedchef.com/shop-landing-page
Email her at lindathechef@gmail.com.