Two Pasta Favorites in The Deep Covered Baker

Bacon, Linguini & Tomato Toss in Deep Covered Baker
Ingredients
12 slices bacon cooked-I normally ask host to cook 1 pound of bacon, prior to me getting there…
4 cups chicken broth
2 cans italian-style diced tomatoes (14.5 oz cans)
1 onion
4 garlic cloves
1/2 tsp crushed red pepper flakes
12 oz. uncooked linguini pasta
1/4 tsp salt
1 cup packed fresh parsley
4 oz cream cheese
1 oz Parmesan cheese –we will grate and some may want to grate extra once they get it on their plates
container of grape tomatoes
Directions:
Slice bacon crosswise into ¼ inch strips using Santoku Knife. Place in Deep Covered Baker and cook on high for 10-12 minutes. Remove bacon from DCB on drain on paper towels. Drain DCB of all but 1-2 tbsp of drippings
  • Place broth, diced tomatoes, red pepper, & garlic in DCB for 6 minutes
  • Meanwhile chop onion. Add to DCB and cook 2 minutes or until tender.
  • Add pasta, ½ bacon & salt. Cook 10 minutes stirring halfway.
  • Meanwhile cut parsley using professional shears. Cut cream cheese into cubes. Cut grape tomatoes in half
  • After pasta is done stir in parsley, cream cheese & grape tomatoes if desired. Let stand covered for 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon and parsley.
  • Grate parmesan cheese over top of dish using Rotary Grater or Microplane Adjustable Grater.
OR

Grilled CHICKEN PENNE AL FRESCO
4 garlic cloves, peeled
2 cups grape or cherry tomatoes  (1 container of cherry tomatoes) or 1 can (15 ounces) diced tomatoes, drained
3 cups uncooked mezze penne pasta
Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.
3 cups chicken broth
3/4 cup cooking white wine
1/2 tsp each salt and coarsely ground black pepper
1 1/4 cups lightly packed fresh basil leaves, divided or 1 tablespoon dried basil
1 oz Parmesan cheese, we will grate (about 1/4 cup packed)  and Additional grated fresh Parmesan cheese and coarsely ground –all fron the one block you buy with plenty left over for other things….
1 ½ pounds boneless, skinless chicken breasts, fat removed –(3 boneless skinless chicken breasts)
Directions:
1. Drizzle Deep Covered Baker with oil. Place chicken in baker.
Season with salt, pepper, and Pampered Chef Italian Seasoning.  Microwave on high 12 – 14 minutes or until done. Remove from baker, chop with Salad Choppers. Drain broth from baker.
2. Spray Deep Covered Baker with olive oil using Kitchen Spritzer. Slice garlic into baker using Garlic Slicer. Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes using Mix ‘N Chop. Add pasta, broth, wine, salt and black pepper.
3. Return baker to microwave; cover and microwave on HIGH 16-18
minutes or until pasta is tender, stirring after 10 minutes. Meanwhile,
coarsely chop basil with Chef’s Knife. Reserve 2 tbsp for garnish. Grate cheese using Rotary Grater.
4. Carefully remove baker from microwave and remove lid, lifting
away from you. Add remaining basil, cheese and chicken to baker; mix
well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired. Yield: 8 servings
Nutrients per serving: Light (about 1 cup): Calories 240, Total Fat
2.5 g, Saturated Fat .5 g, Cholesterol 25 mg, Carbohydrate 35 g, Protein 17 g, Sodium 450 mg, Fiber 2 g

Christmas Veggie Tree

Oh yeah….a hit at every party…rather than taking in the old traditional veggie tray, make it look more festive…..

Edible Christmas Tree (Stoneware Bar Pan or your Rectangle Stone or Large Round Stone)

this is a beautiful way to take a veggie tray to your next party!

Ingredients:

2 packages refrigerated crescent rolls (not unrolled)

2 tablespoons mayonnaise

8 ounce package cream cheese, softened

1-2 small cloves of Garlic, pressed

1 teaspoon Pantry All-Purpose Dill Mix

1 large crown of Broccoli, chopped fine

2 teaspoons Parmesan cheese, grated

1 carrot scored and sliced

1 yellow bell pepper, sliced in the round, then halved to look like garland

About 10 cherry tomatoes or smaller, halved

2 green onions or sliced black olives

Directions:

Take crescents from package and separate into 4 rolls (2 per can). Each of the 4 rolls needs to be sliced into 8 circles so you’ll have what looks like 32 mini cinnamon rolls.

Start about an inch from the top (in the center) of your Stoneware Bar Pan or your Rectangle Stone or Large Round Stone, with your first crescent circle then place two below it, then three, etc. until you have 7 circles across. Then you place 2 centered beneath the 7 and 2 more beneath it. This is your tree trunk. Then roll with your Baker’s Roller to smooth it out and press them together.

Bake at 350 oven for 10 – 12 min. until browned. Let cool.

Mix mayonnaise, cream cheese, garlic, and dill mix, then spread on cooled tree.

Top with chopped broccoli to make your TREE green.

Then add your yellow pepper as garland on the tree.

Then add your ornaments (Carrots, green onion, and/or tomatoes tomatoes).

Next add your snow, the parmesan cheese.

Then you can take a large piece of cut carrot and put it at the top of your tree OR you can get a small star cookie cutter and cut out a piece of your yellow bell pepper.

VOILA—a beautiful veggie edible Christmas Tree!

Chicken Broccoli ring

Chicken & Broccoli Ring–using the large 15″round stone with handles…..a delicious and beautiful one dish meal or you could serve with soup or chowder

Ingredients:

2-package (8 ounces) refrigerated crescent rolls

1 cup cooked chicken (2-3 small chicken breasts cooked in your deep covered baker–chopped with the salad chopper or you could use the food chopper

3/4 cup coarsely chopped broccoli (very small head of florets works perfectly)
1/2 cup (2 ounces) cheddar cheese–i like extra cheese–so individual taste
1/4 cup  red bell pepper or
green peppers–depend on price—I just slice down one side- with forged cutlery knife–didnt really measure–chopped fine with food chopper
2 tbsp mayonnaise–I used a lt more than that—so do it as you need according to ingredients added
1 tsp Pampered Chef Pantry All-Purpose Dill Mix (
or dried dill)—-or some leave it out—I like it but if you don’t have it, no need to buy
1 small garlic clove, pressed (
minced)—I used two—-
1/8 tsp salt couple turns of the grinder
1/8 tsp pepper couple turns of the grinder
1 egg white, lightly beaten (optional)
2 tbsp slivered almonds(optional)

Directions:

1. Preheat oven to 375 degrees F.  Unroll each container of crescent rolls; separate into 8 triangles.  Arrange triangles, slightly overlapping, in a circle on a PC Small Round Baking Stone with wide ends 3 inches from edge of baking stone (points will extend off the edge of the baking stone).  Roll (or use fingers to press) wide ends of dough toward center to create a 3-inch opening.  This part sounds kinda tricky the first time you do it, but it’s not so bad.  To see picture look in Pampered Chef’s  “All The Best Cookbook”
2. In a medium bowl, combine chicken, broccoli, cheese, bell pepper, mayo, seasoning mix, garlic, salt, and pepper and mix well.
3. Using a  scoop, scoop filling evenly over dough in a continuous circle.
Make sure filling is evenly spaced/spread.  Bring points of triangles up over filling and tuck under dough at center to form a ring.  (filling will show)

Optional: Lightly brush dough with egg white; sprinkle with almonds.You can add cheese to top

Bake 25-30 minutes or until deep golden brown.

For a large stone with handle, one can still be purchased & received for Christmas by ordering through the website, nol ater than 3pm Thursday December 23 for delivery on December 24th (additional shipping charges for expedited shipping)….message me if I can help you.

“Turkey” Leftovers=Turkey Makeover

What to do with the left over bird?

Let ‘s turn the leftovers into something with a completely different look and taste!!

Turkey Cranberry Wreath or Ring….this recipe is describing the wreath but the ring is favorite & easier.

2 pkg. refrigerated crescent rolls
1/2 C. mayonnaise
2 T. honey Dijon mustard
1/2 tsp. coarsely ground pepper
2 C. cooked turkey, chopped
1/2 C. celery, sliced
3 T. fresh parsley, snipped
1/2 C. dried cranberries
4 oz. Swiss cheese, shredded (1cup)
1/4 C. walnuts, chopped (optional)
1 egg, separated

Preheat oven to 375°F.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)

Measure mayonnaise, mustard and black pepper into a bowl. Grate cheese into a bowl. Mix filling. Scoop filling over seams of dough, forming a circle.

Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.

Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown. Yields 10 servings.

Turkey & Broccoli Braid

2 pkg. (8 oz. each) Pillsbury crescent rolls
2 cups cooked turkey
1 cup broccoli
½ cup small red bell pepper
1 clove fresh garlic
1 egg white
2 tbsp. slivered almonds
2 tsp. Dill mix
4 oz. block cheddar cheese
½ cup mayonnaise
½ tsp. salt

Preheat oven to 375F. Chop turkey and broccoli using Food Chopper; place in Classic 2-Qt. Batter Bowl. Chop bell pepper using 5″ Utility Knife; add to Batter Bowl. Press garlic over vegetable mixture using Garlic Press. Shred cheese using Rotary Grater and add to vegetable mixture; mix gently. Add mayonnaise, Dill Mix and salt; mix well using Mix ‘N Scraper. Unroll 1 pkg. of crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Baking Stone. Repeat with remaining package of dough. Using Baker’s Roller, roll dough to seal perforations. On longest sides of stone, cut dough into strips 1-1/2″ apart, 3″ deep using 3″ Paring Knife. (There will be 6″ in the center for the filling.) Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough using Silicone Basting Brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown. Cut and serve using Slice ‘N Serve. Yield: 10 Servings

Turkey Enchilada Ring

2-3 cups cooked turkey
1 can ripe pitted black olives
1 – 8 oz. block Colby Jack cheese
1 – 4 oz. can chopped chilies, undrained
2 – 8 oz. pkgs. Pillsbury crescent rolls
1 jar salsa
1 tbsp. Southwestern Seasoning Mix
1/4 cup mayonnaise
2 Roma tomatoes
2 limes
2/3 cup finely crushed tortilla chips, divided
1 – 8 oz. container sour cream
1 green pepper that stands up straight

Preheat oven to 375F. Chop turkey and olives using Food Chopper, place in Classic Batter Bowl. Add cheese, green chilies, mayonnaise and Southwest Seasoning Mix. Seed and chop 1 tomato. Slice lime in half. Using juicer, juice one half of lime to measure 1 teaspoon juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to turkey mixture. Reserve 2 tablespoons crushed chips; add remaining chips to turkey mixture and mix well. Sprinkle reserved crushed chips over flat side of Large Grooved Cutting Board. Unroll crescent dough. Place dough, sticky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on Large Round Stone with Handles with wide ends overlapping in the center and point toward outside. (5″ diameter opening in center) Using Medium Scoop, scoop turkey mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center or ring. Filling will not be completely covered. Bake 20 – 25 minutes or until golden brown. For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange between openings of ring. Cut using Slice ‘N Serve. Serve with salsa and sour cream in the Simple Additions Small Bowls and Caddy.

Turkey Club Ring

2 pkg. Pillsbury Crescent Rolls
2-3 cups cooked turkey
4 slices bacon, crisply cooked and drained
4 oz block Swiss cheese
1/3 cup mayo
1 tsp Dijon mustard
2 tbs fresh, snipped parsley
1 fresh garlic clove
2 plum tomatoes
1 egg white

Preheat oven to 375°F. In Classic Batter bowl, combine turkey, bacon, 3/4 cup cheese, grated with Rotary Grater, mayo, mustard, parsley, and garlic pressed with Garlic Press; mix well. Unroll crescent rolls and separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on the Large Round Stone with wide ends 4 inches from the edge of baking stone. Points will extend off the edge of the baking stone. Roll wide ends of dough toward the center of create a 5 inch opening. Using Large Scoop, scoop filling evenly over dough in a continuous circle; slice tomatoes using the Ultimate Mandoline; top filling with slices. Bring points of triangles up over filling and tuck under dough at center to form a ring; filling will show. Brush with lightly beaten egg white and sprinkle with remaining cheese. Bake 25-30 minutes.

Florentine Turkey Ring

2-3 cups cooked turkey
1 red bell pepper
10 oz. Pkg. Frozen chopped spinach, thawed
4 oz. Block cheddar cheese
1/3 cup mayonnaise
1 tsp. Lemon zest
½ tsp. salt
1/8 tsp. nutmeg
2 pkg. (8 oz. Each) Pillsbury crescent rolls

Preheat oven to 375°F. Using Food Chopper, chop chicken and place in Classic 2-qt. Batter Bowl. Dice bell pepper using Utility Knife. Add to turkey along with spinach, cheese, mayonnaise, lemon zest, salt and nutmeg; mix well. Unroll crescent dough, separate into 16 triangles. Arrange triangles in circle on Large Round Baking Stone with wide ends of triangles overlapping in the center and points toward the outside. There should be a 5″ diameter opening in the center of the stone. Using medium Stainless Steel Scoop, scoop turkey mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. Filling will not be completely covered. Bake 20-25 minutes or until golden brown. To serve, cut with Slice “N Serve.

Tasty Turkey Tetrazzini

8 oz uncooked spaghetti noodles
1 (14.5 oz) can chicken broth
1 can condensed cream of mushroom soup
1/2 c sour cream
1 ½ oz Parmesan cheese, grated (1/3 cup)
1/2 c milk
1/3 c finely chopped onion
2 garlic cloves, pressed
1/2 t pepper
8 oz left over turkey
1 (8 oz ) pkg sliced mushrooms
1 c frozen cut green beans, thawed

Break noodles in half. Combine noodles and broth in Deep Covered Baker. Microwave, covered, on HIGH 10-13 minutes or until noodles are tender, stirring halfway through cooking. Meanwhile, combine soup, sour cream, 1/4 c of the Parmesan cheese, milk, onion, pressed garlic and black pepper in Classic Batter Bowl; mix well. Add soup mixture, turkey, mushrooms and beans to baker; mix well. Microwave, covered, on HIGH 6-8 minutes or until heated through, stirring halfway through cooking. Top with remaining cheese.

Microwave White Turkey Chili

3 whole heads garlic (about 48 cloves)
¾ tsp salt, divided
3 tbsp olive oil, divided
2 poblano peppers
1 medium onion
2-3 cups cooked turkey
2 tbsp Southwestern Seasoning Mix
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde

Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool. Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice turkey using Boning Knife. Add turkey, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Bistro Turkey Twist

2 cups cooked turkey
1 red pepper
1 small bunch fresh basil
3 oz. fresh Parmesan cheese, divided
4 oz. Mozzarella cheese
½ cup mayonnaise
2 cloves fresh garlic
2-11 oz pkgs Refrigerated French Bread dough
2 tsp. Pantry Italian Seasoning

Preheat oven to 375°F. Chop turkey using Food Chopper. Dice Bell pepper using Chef’s Knife. Snip basil using Kitchen Shears. In Classic Batter Bowl, combine turkey, bell pepper, basil, 1/4 cup of the Parmesan cheese, mozzarella cheese, mayonnaise and garlic pressed with Garlic Press; mix well. Place bread dough, seam side up, on smooth side of Large Grooved Cutting Board. Using Serrated Bread Knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle flour evenly over dough. Using Baker’s Roller, roll dough crosswise to a 4″ width, creating a well down center of each loaf. Spoon half of the turkey mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an “X” pattern on Rectangle Stone. Crisscross ends of dough to form a large figure “8″, keeping ends of dough 1″ from edge of stone and leaving two 1-1/2″ openings in center of twist. Combine egg white & seasoning mix; lightly brush over dough. Cut a 3″ slit in each of the top sections of the twist to reveal filling. Sprinkle remaining 2 tablespoons Parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Remove from oven; cool 10 minutes.

Jerk Turkey Nachos

1 bag tortilla chips
3 cups diced cooked turkey
8 oz. Monterey Jack Cheese
2 T Jamaican Jerk Rub
1 small red bell pepper
1 lime
2 T snipped fresh cilantro
¼ C sour cream and 1 t additional Jamaican Jerk Rub

Preheat oven to 425°F. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone. In Classic Batter Bowl, combine turkey, cheese and 1 T of the Jamaican Jerk Rub; mix gently using small Mix ‘N Scraper. Sprinkle turkey mixture evenly over tortilla chips. Bake 5 – 7 minutes or until cheese is melted; remove from oven to Stackable Cooling Rack. Meanwhile, dice bell pepper with Santoku Knife. Cut lime in half crosswise. Juice half of the lime using Citrus Press into Small Batter Bowl; add remaining jerk rub and bell pepper and mix well. Snip cilantro in mincing cup of Herb Keeper using Professional Shears. Slice the remaining lime half in half and then into slices. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional jerk rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos; garnish with lime slices.

Shrimp Appetizer

Looking for a cool, refreshing, delicious and simple recipe to prepare for your dinner guests? This past weekend I enjoyed this one while at the beach. Less than 8 ingredients and pretty simple to double! I plan to make it, very soon!

“Thank you” to my Pampered Chef Sisters for sharing this recipe!

Ceviche-Style Shrimp Cocktail

Ingredients:

1  pound shelled, deveined, large

cooked shrimp, diced (21-25 per pound)

1/2  medium seedless cucumber, diced

2  plum tomatoes, seeded and diced

1/4  cup thinly sliced and quartered red onion

1/4  cup snipped fresh cilantro 1/4  cup lime juice

1  jalapeño pepper, seeded and finely chopped

1/2  teaspoon salt

1  medium avocado

Coarse salt, lime slices and whole shrimp (optional)

Note, if you do not like cilantra, use less but do not take it away.

Directions:

1. Combine shrimp, cucumber, tomatoes, onion, cilantro, lime juice, jalapeño pepper and salt in Classic Batter Bowl; toss to coat. Cover; refrigerate up to 1 hour before serving.

2. Immediately before serving, dice avocado using Paring Knife and fold gently into shrimp mixture. If desired, rub the rims of four margarita glasses with one lime slice, then dip into shallow dish of coarse salt; spoon salad into glasses. Garnish with lime slices and whole shrimp. Yield: 4 servings

Cook’s Tips: To easily dice an avocado, begin by cutting it in half and removing the large pit.

Using a Paring Knife, cut into the avocado flesh, not going all of the way through the skin, in vertical and horizontal rows. Using a spoon, scoop the already diced avocado out of the skin directly into the bowl.

For the best texture, do not prepare this recipe more than 1 hour in advance. Once combined with the acidic lime juice, the shrimp will begin to firm up and eventually become tough and rubbery.

© 2010 The Pampered Chef used under license. www.pamperedchef.com


70 Second Cake

Using this cute pumpkin dish I  purchased from the Pampered Chef, I make a 70 Second Cake in the microwave. Delicious and with the basic batter mixed and ready, it’s perfect for the kids treats after school or a teen-age late night “movie” treat. Children can have fun decorating the pumpkin, too, once cooled.

The Simple Additions Pumpkin Dish by The Pampered Chef

The Simple Additions Pumpkin Dish by The Pampered Chef

This is also a cute dish for your bread and butter, appetizers, or desserts in October and November. I enjoy being able to spruce-up my FALL tables for my family and friends.

Basic Cup Cake Mix:

1 BOX Cake Mix (your choice of flavor)

1 small box of INSTANT JELLO PUDDING (your choice of flavor)

Ingredients to make the cake

1/2 cup of Basic Mix

1 egg

1 Tablespoon Oil

1 Tablespoon Water

To make the cakes follow the directions below:

Mix all the ingredients together.

I spray the pumpkin dish with Baker’s Joy.  Put the mixture in the SIMPLE ADDITIONS Pumpkin Dish.

Place in the microwave and cook 1 minute 10 seconds—no more, no less. Invert on plate and you have a delicious CAKE—YUM!!!

Decorate with icing of choice after it cools!

Children can add sprinkles, too!

It’s not only easy to make but so easy to clean up because the dish is dishwasher safe, too!

Variation Cake Ideas:

Spice cake mix, cheesecake pudding, and cream cheese frosting

Strawberry cake mix, cheesecake pudding, and cream cheese frosting

Banana cake mix, vanilla pudding (or banana), cream cheese frosting

Chocolate cake mix, chocolate pudding, chocolate frosting

German chocolate cake mix, coconut pudding, coconut pecan frosting

Lemon cake mix, vanilla pudding, cream cheese frosting.

Creole Shrimp & Potato Chowder

Creole Shrimp & Potato Chowder
Browning shrimp shells and then simmering them in broth delivers great seafood flavor.
Ingredients:
1 lb (450 g) large uncooked, shell-on shrimp (21-25 per lb)
1 tbsp (15 mL) vegetable oil
2 bottles (8 oz/250 mL each) clam juice
2 cups (500 mL) chicken stock
1 medium onion
2 stalks celery
1 large russet potato, unpeeled
4 slices uncooked bacon
1/4 cup (50 mL) all-purpose flour
3 garlic cloves, pressed
2 tbsp (30 mL) Creole Rub
1 cup (250 mL) dry white wine such as Chardonnay
1/2 cup (125 mL) half and half
1/2 tsp (2 mL) salt
1 tsp (5 mL) chopped fresh thyme leaves (optional)

Directions:

  1. Peel, devein shrimp and remove tails; do not discard shells or tails. Cut shrimp into small pieces; set aside. Heat oil in (4-qt./3.8-L) Casserole over medium-high heat 1-3 minutes or until shimmering. Add shells and tails; cook 3-4 minutes or until golden brown, stirring occasionally. Remove from heat. Place shells, tails, clam juice and stock into Large Micro-Cooker®;. Microwave, covered, on HIGH 8-9 minutes or until hot. Keep covered with lid and set aside.
  2. Meanwhile, on clean cutting board, finely chop onion and celery using Food Chopper. Dice potato and slice bacon crosswise into 1/4-in. (6-mm) strips using Santoku Knife. Set potato aside. Add bacon to Casserole and cook over medium heat 5-7 minutes or until crisp. Remove bacon from Casserole using Small Slotted Spoon (do not drain drippings). Set bacon aside.
  3. Add onion and celery to Casserole; cook 3-4 minutes or until tender. Add flour, pressed garlic and rub. Cook and stir 30 seconds or until combined. Add wine and simmer 3-4 minutes or until wine is reduced by half. Strain broth mixture through Micro-Cooker® lid into Casserole. Add potatoes and half and half. Bring to a simmer; reduce heat to medium-low and cook 12-14 minutes or until chowder is thickened and potatoes are tender, stirring occasionally. Stir in shrimp, salt and thyme, if desired. Cook 3-4 minutes or until shrimp are pink and opaque. Serve with bacon.

Yield: 6 servings (8 cups/2 L)

Nutrients per serving: (1 1/3 cups/325 mL): Calories 300, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 65 mg, Carbohydrate 23 g, Protein 19 g, Sodium 1140 mg, Fiber 2 g

U.S. Diabetic exchanges per serving: 1 1/2 starch, 2 low-fat meat, 1 fat (1 1/2 carb)

Cook’s Tips: To substitute Creole Rub, omit salt and increase flour to 1/3 cup (75 mL). Add 1 tbsp (15 mL) Creole seasoning and 2 tbsp (30 mL) tomato paste to onion and celery in Step 3.

© 2010 The Pampered Chef used under license.
www.pamperedchef.com


Cran-Raspberry Fizz

Cran-Raspberry Fizz

Cran-Raspberry Fizz
This simple beverage takes just minutes to make. Let the sorbet stand at room temperature as you prepare the rest of the ingredients.
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:
  1. 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.
  2. Juice remaining limes into pitcher using Citrus Press. Scoop sorbet into pitcher using Ice Cream Dipper; plunge to combine. Add ginger ale and lime slices. Plunge gently until well mixed. Serve over ice.

Yield: 16 servings

Nutrients per serving: Light: 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 Grater. Combine lime zest and 1/2 cup sugar in Prep Bowl. Place a small amount of sugar mixture onto Simple Additions® Appetizer Plate. Rub rim of glass with lime wedge to moisten. Dip rim of glass into 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 Petite Paring Knife. Garnish each glass with one lemon slice and one lime slice.

Shared by a Pampered Chef  Consultant—thank you!

Grilled Pizza

Grilled Pizza
Prepare your favorite Pizza dough and roll it out. Suggesting individual size pizzas, but feel free to roll it out to whatever size is easy for you to manage on the grill.  Rub a little oil on the grill grate then add the pizza. Cook it for about 5 minutes, then flip it over. Add your toppings and cook and additional 5 minutes until the dough is done and the cheese is melted.

Simple “Fruit” Dessert

Simple “Fruit” Dessert

Looking for a new simple twist in a dessert?

Let’s alter “vanilla pudding”.
Buy a large box of instant vanilla pudding, a can of fruit pie filling or fresh fruit, and granola.

Prepare the vanilla pudding according to the box. Before it sets, using a beautiful dotted martini glasses, stemware, or parfait glasses, layer the pudding and the fruit and for extra texture, add a scoop of granola between the layers.

Bon Appetite!

« Previous PageNext Page »