Fresh Pineapple Salsa and Lime Tortilla Chips!

The Pampered Chef ®
Fresh Pineapple Salsa
Recipe


2 plum tomatoes
1/2 small red onion
1 4-in. piece seedless cucumber
1/2 cup lightly packed cilantro leaves
1 jalapeño pepper
1 medium pineapple
1 lime
1/2 tsp salt
Lime Tortilla Chips (optional, see below)



Hull and remove seeds from tomatoes using Core & More. Dice tomatoes, onion and cucumber using Santoku Knife. Chop cilantro. Combine tomatoes, onion, cucumber and cilantro in Classic Batter Bowl. Cut jalapeño in half lengthwise with Utility Knife and remove seeds using Core & More. Finely chop jalapeño using Food Chopper; add to batter bowl.


Slice top and bottom off of pineapple using Santoku Knife, creating a flat base. Stand pineapple upright; use Pineapple Wedger to core and peel. Set aside half of the pineapple for another use. Dice pineapple flesh. Juice lime using Juicer to measure about 2 tbsp juice. Add pineapple, lime juice and salt to batter bowl. Mix thoroughly until combined. Serve with Lime Tortilla Chips, if desired.



Yield: 16 servings (3 cups)


Nutrients per serving: Light (3 tbsp): Calories 20, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 5 g, Protein 0 g, Sodium 75 mg, Fiber 1 g


Lime Tortilla Chips

1 lime
8 (7-in.) flour tortillas
1/4 tsp Coarse Sea & Himalayan Salt or coarse salt

1. Preheat oven to 400°F. Juice lime to measure 2 tbsp juice. Lightly brush one side of each tortilla with lime juice; sprinkle lightly with salt. Cut each tortilla into eight wedges using Pizza Cutter; arrange half of the tortilla wedges in a single layer on Large Round Stone with Handles.

2. Bake 10-14 minutes or until edges are lightly browned and crisp. Remove from oven. Remove chips from baking stone to Stackable Cooling Rack; cool completely. Repeat with remaining tortilla wedges.

Yield: 64 chips (16 servings)

Nutrients per serving (4 chips): Calories 40, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 6 g, Protein 1 g, Sodium 170 mg, Fiber 1 g


© 2009 The Pampered Chef used under license.
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Thinking of Spring!

So today I am in San Francisco for a conference, and the weather couldnt be better! What a nice change from the cold and snow of Colorado! Its almost 70 here! All the warm weather and sunshine has me thinking of summer and spring, so it inspired me to share a yummy warm-weather recipe. I use the Pineapple Wedger to sclice my pineapple, and grill chicken breasts on the husks of the pineapple. Then I make the salsa and top the chicken with it! Its a healthy and delicious was to eat with flavor. Another great idea is to use our Spicy Pineapple Rum Sauce on the chicken. Try it out and let me know what you think!

Savory Vegetable Mini Quiches

Savory Vegetable Mini Quiches

Ingredients: 1   package (15 ounces) refrigerated pie crusts (2 crusts) 1/2   cup milk 2   eggs 4   slices bacon, crisply cooked, drained and chopped 1/2   cup finely chopped zucchini 1/2   cup finely chopped mushrooms 1   green onion with top, sliced 1/2   cup (2 ounces) shredded cheddar cheese 1   garlic clove, pressed Dash of ground black pepper Directions: Preheat oven to 375°F. Let pie crusts stand at room temperature 15 minutes. Lightly spray Deluxe Mini-Muffin Pan with vegetable oil using Kitchen Spritzer. Whisk milk and eggs in Classic Batter Bowl. Chop bacon, zucchini and mushrooms using Food Chopper. Add bacon, zucchini, mushrooms, green onion, cheese, garlic pressed with Garlic Press and black pepper to batter bowl; set aside. On lightly floured surface, roll one crust to a 12-inch circle using Baker's Roller™. Using Scalloped Bread Tube, cut out 12 pastry pieces. Press one pastry piece into each muffin cup using Mini-Tart Shaper. Repeat with remaining crust to fill remaining muffin cups. Using Small Scoop, fill each muffin cup with a rounded scoop of vegetable mixture. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan. Serve warm. Yield: 24 appetizers Nutrients per serving: (1 mini quiche): Calories 100, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 25 mg, Carbohydrate 9 g, Protein 2 g, Sodium 110 mg, Fiber 0 g Diabetic exchanges per serving (1 mini quiche): 1/2 starch, 1 fat (1/2 carb) Cook’s Tips: When using the Scalloped Bread Tube to cut out the pastry, start on the outside edge of the crust. Cut nine pastry pieces as close to each other as possible, then cut three pastry pieces from the center. If necessary, roll crust out just enough to accommodate the three center pieces. The Small Scoop is a practical tool for filling tart shells, scooping cookie dough, making melon balls and forming meatballs. Choose green onions with crisp, bright green tops and firm white bases. Store them, unwashed, in a plastic bag in the refrigerator for up to 5 days. © 2011 The Pampered Chef used under license. www.pamperedchef.com

Caramel-Banana Ravioli

Cook's Tip: If desired, refrigerated regular crescent rolls can be substituted for the crescent rolls with no seams. Unroll dough onto pan as directed in Step 2. Firmly pinch seams. Fill as directed in Step 2. Unroll remaining dough onto lightly floured Large Grooved Cutting Board, gently shaping to form a rectangle; firmly pinch seams together. Place dough over filling. Proceed as directed. Caramel ice cream topping can be substituted for the Caramel Sauce, if desired.

Shopping List

2 firm medium bananas 3 rolls (1.7 oz each) milk chocolate-covered chewy caramels (24 pieces total) 2 pkg (8 oz each) refrigerated crescent rolls with no seams (see Cook's Tip) 1 tbsp (15 mL) sugar 1/3 cup (75 mL) Caramel Sauce Cook's Tips: If desired, refrigerated regular crescent rolls can be substituted for the crescent rolls with no seams. Caramel ice cream topping can be substituted for the Caramel Sauce, if desired.

© null The Pampered Chef used under license.

Bon Apetit!

So this weekend in preparation for a show, I decided to try out some new recipes. On Friday night, I made Caramel-Banana Ravioli, and Saturday morning, I made Savory Vegetable Mini-Quiche. It wasdelicious! I love to be able to experiement with new flavors and meal ideas, and these were really fun. They were pretty easy to make, and fairly quick, 30 minutes or less to prep and cook, and serve! But best of all, they were a huge hit with my family! Its always a good sign when there are no left overs - that means they like it! It seems like Pampered Chef always delivers with their recipes - unique and yummy! Several people have asked for this recipe, so I am posting them here to share with everyone! Please let me know if you try it, and how you like it!

Let's Get It Started!

So I decided to start this blog for 2011, my second year in business as a Pampered Chef Consultant for a few reasons. I have always loved to write, and feel it would be good to do so on atleast a weekly basis. I also want to hold myself accountable to the goals I have set, and be able to track my progress as I go. This blog will attempt to do that, and hopefully do some good for others along the way. As a Pampered Chef Consultant, I love owning my own business. I have the flexibilty to work when I want, and set my own schedule. I have the best boss in the world - ME! Haha, just kidding (kinda). Anyhow, I also love that it provides real solutions for my family. I am able to provide healthy, delicious meals for my family that are quick and easy to prepare, and budget friendly - usually about $2 a serving! I spend less time in the kitchen and more enjoying my family. And, it provides me with real income to help my family. Because I really am passionate about good food, friends, and fun, I hope to share some of these things with you. I will be posting recipes, tips, and tricks for the kitchen each week. I will also post photos of the food I make to help anyone who likes photos. I love a good deal, so from time to time I will post any specials, coupons, or deals I find. And finally, I will post updates on what I am doing in my business. It is my hope that my team will use this as part of their training, and it will entertain, educate, and inspire you to achieve your own success as well! I invite you to read, enjoy, share, and particpate in any way - comment, ask questions, cook, shop, or explore all that I have to offer.

Wishing you All The Best,
Leanne