Friday, February 25, 2011
Spring is the in Air!
So despite the snow that is outside, I have spring in my heart! The new catalog for Spring is out, and the sample products I ordered are here! I am so excited to use them and keep cooking! I also just got my Help Whip Cancer products, which are all Pink Zebra products! They are so adorable, I love them! Today I have been working hard getting my host packets made, the supplies I ordered stamped and ready, and organizing for a great March and April!I am also very excited to sign my first consultant and promote to Senior Consultant soon! She will be signing this week, and will be a great addition to my team! Oh pampered chef - you make me feel so young! You make me feel like Spring has sprung! So glad that Spring is almost here!
Mexican Chicken Napoleons
Mexican Chicken Napoleons
12 (6-in./15-cm) corn tortillas
2 cups (500 mL) diced cooked unsalted chicken breasts
1 can (14.5 oz or 398 mL) black beans, drained and rinsed
1 medium red onion, divided 1 cup (250 mL) loosely packed fresh cilantro, divided
1 cup (250 mL) shredded Chihuahua cheese or Monterey Jack cheese, divided
1/4 cup (50 mL) light mayonnaise
2 garlic cloves, pressed
1/4 tsp (1 mL) each salt and coarsely ground black pepper 3 kiwi, peeled
1 jalapeño pepper, stemmed and seeded
1-2 limes
2 cups (500 mL) diced fresh pineapple
Directions:
1. Preheat oven to 450°F (230°C). Trim tortillas using Pizza Cutter to make twelve 4-in. (10-cm) squares. Spray both sides of squares with nonstick cooking spray. Arrange squares on Large Bar Pan, overlapping slightly. Bake 8–10 minutes or until squares begin to brown; remove pan from oven. Turn squares over with Mini-Serving Spatula. Return to oven; bake 5–7 minutes or until golden brown and very crisp. Remove pan from oven to Stackable Cooling Rack.
2. Meanwhile, place chicken and beans in Classic Batter Bowl. Coarsely chop onion and cilantro with Food Chopper; add half of the onion and cilantro to batter bowl, reserving remaining for salsa. Add 3/4 cup (175 mL) of the cheese, mayonnaise, garlic pressed with Garlic Press, salt and black pepper; mix well with Small Mix ‘N Scraper®. Microwave, uncovered, on HIGH 2–3 minutes or until heated through, stirring once halfway through.
3. Remove six of the tortilla squares from pan; arrange remaining squares on pan in two rows. Top evenly with half of the filling. Place reserved squares over filling and top evenly with remaining filling. Sprinkle with remaining 1/4 cup (50 mL) cheese. Bake 4–6 minutes or until cheese is melted. Remove pan from oven.
4. Meanwhile, for salsa, finely dice kiwi with Utility Knife; finely chop jalapeño with Food Chopper. Juice limes to measure 2 tbsp (30 mL). In clean batter bowl, combine pineapple, kiwi, jalapeño, lime juice, reserved onion and cilantro. Serve salsa with napoleons.
Yield: 6 servings
Nutrients per serving: (1 napoleon and 1/3 cup/75 mL salsa): Calories 330, Total Fat 12 g, Saturated Fat 4.5 g, Cholesterol 65 mg, Carbohydrate 36 g, Protein 23 g, Sodium 470 mg, Fiber 5 g
© 2011 The Pampered Chef used under license.
Tuesday, February 22, 2011
YUM!
So despite being insanely busy, it was a good weekend. I shopped til I dropped, and then I came home and cooked! I made these Bacon and Bleu Cheese Potato Crisps on Saturday Morning. THey arent exactly a breakfast food, but still delicious! And very healthy with the turkey bacon! I also made a batch with cheddar chesse, and avacado on the top, sort of a mexican twist on the idea, and they were yummy too!
In addition to cooking, I met with my first recruit and did some pre-training to get her prepared to sign. Just waiting for payday, and then she will be ready to sign! I am so excited, I cant wait! Promotion, here I come!
Lets hope the enthusiasm is contagious!! Heres to a great week world!
In addition to cooking, I met with my first recruit and did some pre-training to get her prepared to sign. Just waiting for payday, and then she will be ready to sign! I am so excited, I cant wait! Promotion, here I come!
Lets hope the enthusiasm is contagious!! Heres to a great week world!
Bbacon and Bleu Cheese Potato Crisps
Blue Cheese & Bacon Potato Crisps
---------------------------------
Ingredients:
4-5 small red potatoes (about 1 1/2-2 in./4-5 cm in diameter)
1/4 tsp (1 mL) coarsely ground black pepper
1/2 tsp (2 mL) olive oil
4 slices cooked turkey bacon
2 oz (60 mL) blue cheese crumbled
6 grape tomatoes
2 tbsp (30 mL) reduced-fat sour cream
2 tbsp (30 mL) snipped fresh chives
Directions:
1. Preheat oven to 450°F (230°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Slice potatoes with Ultimate Mandoline fitted with adjustable slicing blade on thin setting. Discard ends of potatoes. Combine potato slices, black pepper and oil in Classic Batter Bowl; toss to coat with Small Mix ‘N Scraper®. Finely chop bacon with Food Chopper.
2. Press one potato slice into each cup of pan; sprinkle with half of the bacon and cheese. Repeat layer one time with additional potato slices, remaining bacon and remaining cheese. Top with remaining potato slices, gently pressing layers together. Bake 12–14 minutes or until edges are browned and crisp. Remove pan from oven; immediately remove crisps from pan to Stackable Cooling Rack.
3. Meanwhile, slice tomatoes lengthwise into quarters with Utility Knife. Spoon sour cream into small resealable plastic bag; secure bag and trim corner. Pipe a dollop of sour cream onto each crisp. Top with tomato quarters and sprinkle with chives.
Yield: 12 servings
Nutrients per serving: (2 appetizers): Calories 70, Total Fat 2.5 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrate 10 g, Protein 3 g, Sodium 115 mg, Fiber 1 g
Cook's Tip: Choose turkey bacon with 65% less fat than regular bacon and contains about 135 mg sodium per slice.
To cook bacon, cut slices in half and cook in (8-in./20-cm) Sauté Pan over medium-high heat 6–8 minutes or until crisp. Drain on paper towels.
Use the cleaning tool from the Garlic Press to help remove the crisps from the pan, if necessary.
Tuesday, February 15, 2011
Spring Launch in Denver!
What an exciting week it has been! I closed one show on Thursday, and talked more with the host about signing. She is ready to sign as soon as she gets paid at the end of the month! I am so stoked to start building my team, and have my first team mate and recruit! Then Friday we went to Denver for Spring Launch to see the new products! I rode with my recruiter, Katie, and one other consultant on Katie's team. It was nice to spend a girls weekend away, but I was bummed to know the other consultant stole one of my shows! One of my hosts had to cancel in December, and she rebooked with the other consultant! While it wasnt her fault, it was still a bummer! Once we got to Denver, it was lots of fun. I met my Director, Debbie, for the first time! She came with her team, and it was so fun to get to know the other girls. We had an awesome dinner at The Cheesecake Factory! On Saturday, we went to the Convention center to attend the training. It was very fun, and of course, I love the new products! My favorite is the Manual Food Processor, and the Mango Wedger! I also loved hearing all the other consultants and how they have been successful. It was so inspiring, and I cannot wait to implement the ideas to my business. I can only hope that it will grow my business more and more! Then when I got back on Sunday, I closed my first $1000 show! While the host decided it was not the right time for her to join my team, she did get over $650 worth of products for free! I am so excited for her to get them and use them! Overall, it was a great week! Stay tuned for what is next!
Monday, February 7, 2011
Antipasti Pull-Apart Pizza
Antipasti Pull-Apart Pizza
A fun twist on pizza, this appetizer features all the flavors of an antipasti platter over a crust of bite-size pieces of French bread.
Ingredients:
2 tsp (10 mL) olive oil, divided
2 pkg (11 oz each) refrigerated French bread dough (see Cook’s Tip)
1 jar (12 oz) marinated artichoke hearts, drained and patted dry (about 1¼ cups/300 mL)
1 8-oz (250-g) block mozzarella cheese
1 medium red bell pepper
½ cup (125 mL) pitted ripe olives
2 garlic cloves, pressed
¼ tsp (1 mL) salt
¼ tsp (1 mL) coarsely ground black pepper
2 oz (60 g) Parmesan cheese, divided
Chopped fresh parsley (optional)
Preheat oven to 400°F (200°C). Brush Large Round Stone with Handles with 1 tsp (5 mL) of the oil. Place one package of the dough onto Large Grooved Cutting Board. Do not unroll. Using a sawing motion, slice each dough crosswise into 16 half moons .
Repeat with remaining dough for a total of 32 half moons. Arrange dough over baking stone, leaving a ½-in. (1-cm) border around edge and spacing ½ in. (1 cm) apart; brush with remaining oil. Bake 14–16 minutes or until crust is golden brown.
Meanwhile, for antipasti, coarsely chop artichokes with Food Chopper. Dice mozzarella cheese into ½-in. (1-cm) cubes and dice bell pepper with Santoku Knife. Slice olives with Egg Slicer Plus®. Combine artichokes, mozzarella cheese, bell pepper, olives, garlic pressed with Garlic Press, salt and black pepper in Stainless (4-qt./4-L) Mixing Bowl; mix well. Remove baking stone from oven to Stackable Cooling Rack. Using Rotary Grater, grate half of the Parmesan
cheese over crust; top with antipasti. Bake 5–7 minutes or until mozzarella cheese is melted. Remove from oven; grate remaining Parmesan cheese over top and sprinkle with chopped fresh parsley, if desired.
Yield: 16 servings
U.S. Nutrients per serving: Calories 160, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 21 g,
Protein 8 g, Sodium 490 mg, Fiber 1 g
Cook’s Tip: If desired, 2 pkg (13.8 oz or 283 g each) refrigerated pizza crust can be substituted for the refrigerated French bread dough.
A fun twist on pizza, this appetizer features all the flavors of an antipasti platter over a crust of bite-size pieces of French bread.
Ingredients:
2 tsp (10 mL) olive oil, divided
2 pkg (11 oz each) refrigerated French bread dough (see Cook’s Tip)
1 jar (12 oz) marinated artichoke hearts, drained and patted dry (about 1¼ cups/300 mL)
1 8-oz (250-g) block mozzarella cheese
1 medium red bell pepper
½ cup (125 mL) pitted ripe olives
2 garlic cloves, pressed
¼ tsp (1 mL) salt
¼ tsp (1 mL) coarsely ground black pepper
2 oz (60 g) Parmesan cheese, divided
Chopped fresh parsley (optional)
Preheat oven to 400°F (200°C). Brush Large Round Stone with Handles with 1 tsp (5 mL) of the oil. Place one package of the dough onto Large Grooved Cutting Board. Do not unroll. Using a sawing motion, slice each dough crosswise into 16 half moons .
Repeat with remaining dough for a total of 32 half moons. Arrange dough over baking stone, leaving a ½-in. (1-cm) border around edge and spacing ½ in. (1 cm) apart; brush with remaining oil. Bake 14–16 minutes or until crust is golden brown.
Meanwhile, for antipasti, coarsely chop artichokes with Food Chopper. Dice mozzarella cheese into ½-in. (1-cm) cubes and dice bell pepper with Santoku Knife. Slice olives with Egg Slicer Plus®. Combine artichokes, mozzarella cheese, bell pepper, olives, garlic pressed with Garlic Press, salt and black pepper in Stainless (4-qt./4-L) Mixing Bowl; mix well. Remove baking stone from oven to Stackable Cooling Rack. Using Rotary Grater, grate half of the Parmesan
cheese over crust; top with antipasti. Bake 5–7 minutes or until mozzarella cheese is melted. Remove from oven; grate remaining Parmesan cheese over top and sprinkle with chopped fresh parsley, if desired.
Yield: 16 servings
U.S. Nutrients per serving: Calories 160, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 21 g,
Protein 8 g, Sodium 490 mg, Fiber 1 g
Cook’s Tip: If desired, 2 pkg (13.8 oz or 283 g each) refrigerated pizza crust can be substituted for the refrigerated French bread dough.
Bread Bowl Artichoke Dip
Bread Bowl Artichoke Dip
Baked and served in a bread bowl, this rich, flavor-packed dip is perfect for your next party.
Ingredients
2 16-oz sourdough bread rounds (about 6-in. diameter), divided
Vegetable oil
4 oz cream cheese, softened
½ cup milk
1 can (14 oz) artichoke hearts in water, drained
1 1.4-oz envelope or one 1.8-oz box (2 envelopes) vegetable soup mix
1 garlic clove, pressed
1 lemon
1 container (8 oz) sour cream
Grated fresh Parmesan cheese (optional)
Preheat oven to 450°F. Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4½-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.
In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix ’N Scraper®. Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.
Yield: 12 servings
Nutrients per serving (about 2 tbsp dip and 4 bread cubes): Calories 220, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 29 g, Protein 7 g, Sodium 610 mg, Fiber 2 g
Baked and served in a bread bowl, this rich, flavor-packed dip is perfect for your next party.
Ingredients
2 16-oz sourdough bread rounds (about 6-in. diameter), divided
Vegetable oil
4 oz cream cheese, softened
½ cup milk
1 can (14 oz) artichoke hearts in water, drained
1 1.4-oz envelope or one 1.8-oz box (2 envelopes) vegetable soup mix
1 garlic clove, pressed
1 lemon
1 container (8 oz) sour cream
Grated fresh Parmesan cheese (optional)
Preheat oven to 450°F. Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4½-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.
In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix ’N Scraper®. Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.
Yield: 12 servings
Nutrients per serving (about 2 tbsp dip and 4 bread cubes): Calories 220, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 29 g, Protein 7 g, Sodium 610 mg, Fiber 2 g
Chicken Fajitas!
Chicken Fajitas from The Pampered Chef
2 medium onions
1 green bell pepper
1 red bell pepper
4 boneless, skinless chicken breast halves
2 tbsp Pampered Chef Chipotle rub
1 package fajita-size flour tortillas
8 oz block Monterey Jack cheese
8 oz sour cream
1 bag tortilla chips
1 or 2 fresh avocado or (12 oz prepared guacamole)
For the fresh Salsa:
4 fresh tomatoes
1/4 medium onion
1 fresh jalapeno pepper
1 lime
1 clove garlic
cilantro
Slice up onions and peppers; place in bottom of Deep Covered Baker. Sprinkle with 1 tbsp Chipotle Rub. Sprinkle additional 1 tbsp Chipotle Rub over both Sides of chicken and place chicken breasts on top of vegetables. Cover and microwave for 10-15 minutes.
Place flour tortillas in Mini Baker, cover with foil and put in the oven to warm at 250°F. (Or warm in the Micro Cooker in the microwave for about 1 minute).
While the chicken is cooking, place all salsa ingredients in the Stainless Steel Mixing Bowl and chop with the Salad Chopper. Use Avocado Peeler and Mix ‘N Masher to mash avocados, add a bit of finely chopped onion, garlic, salt and pepper. You can also add a finely chopped tomato if you like.
To serve:
Turn the Small Dots Bowl upside down and place the Medium Dots Bowl on top. Place in Large Square Bowl. Put the salsa in the top bowl and surround with tortilla chips. Using the 2 Bowl Caddy, place cheese in one Small Simple Additions Bowl and guacamole in the other. Place bowls in Caddy. When the chicken is done, remove peppers and onions to another Medium Dots Bowl. Leave chicken in Baker with the broth and chop with the Salad Chopper.
2 medium onions
1 green bell pepper
1 red bell pepper
4 boneless, skinless chicken breast halves
2 tbsp Pampered Chef Chipotle rub
1 package fajita-size flour tortillas
8 oz block Monterey Jack cheese
8 oz sour cream
1 bag tortilla chips
1 or 2 fresh avocado or (12 oz prepared guacamole)
For the fresh Salsa:
4 fresh tomatoes
1/4 medium onion
1 fresh jalapeno pepper
1 lime
1 clove garlic
cilantro
Slice up onions and peppers; place in bottom of Deep Covered Baker. Sprinkle with 1 tbsp Chipotle Rub. Sprinkle additional 1 tbsp Chipotle Rub over both Sides of chicken and place chicken breasts on top of vegetables. Cover and microwave for 10-15 minutes.
Place flour tortillas in Mini Baker, cover with foil and put in the oven to warm at 250°F. (Or warm in the Micro Cooker in the microwave for about 1 minute).
While the chicken is cooking, place all salsa ingredients in the Stainless Steel Mixing Bowl and chop with the Salad Chopper. Use Avocado Peeler and Mix ‘N Masher to mash avocados, add a bit of finely chopped onion, garlic, salt and pepper. You can also add a finely chopped tomato if you like.
To serve:
Turn the Small Dots Bowl upside down and place the Medium Dots Bowl on top. Place in Large Square Bowl. Put the salsa in the top bowl and surround with tortilla chips. Using the 2 Bowl Caddy, place cheese in one Small Simple Additions Bowl and guacamole in the other. Place bowls in Caddy. When the chicken is done, remove peppers and onions to another Medium Dots Bowl. Leave chicken in Baker with the broth and chop with the Salad Chopper.
Game On!
So Sorry I havent written in a few days - I have had a busy week! First, I had a show on Friday evening, and another show on Saturday morning. Finally got home Saturday afternoon, only to start cooking and preparing for the Superbowl! Plus, both of my hosts are interested in the business opportunity! I am so excited for them. I love sharing our great products and fun recipes, but I feel the best product we offer is the opportunity - it has made such a huge difference for my life, so I am glad to see it have the same positive effect on others. I cant wait for them to sign and start to build my team! As promised, I will post the recipes from both shows, and the big game seperately. Let me know what you think!
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