Michele Lindsey, Independent Consultant for Pampered Chef

02/20/2021

Dessert time!
QUICK COOKER BERRY COBBLER CAKES

MAKE SWEET, INDIVIDUAL DESSERTS WITH STRAWBERRIES, RASPBERRIES, AND BLUEBERRIES IN ABOUT 30 MINUTES.

INGREDIENTS
1½ cups (375 mL) all-purpose flour
¾ cup (175 mL) sugar
2 tsp (10 mL) baking powder
¼ tsp (1 mL) salt
1 cup (250 mL) milk
½ tbsp (7 mL) vanilla extract
4 tbsp (60 mL) unsalted butter, melted
1 cup (250 mL) quartered strawberries (approx. 6 medium strawberries)
½ cup (125 mL) blueberries
½ cup (125 mL) raspberries
1 cup (250 mL) water
DIRECTIONS
Whisk the flour, sugar, baking powder, and salt in small bowl. Add the milk, vanilla, and melted butter; whisk to form a smooth batter.

Hull and quarter the strawberries. Stir the strawberries, blueberries, and raspberries into the batter. Evenly divide the mixture (about ½ cup/125 mL) into six 1-cup (250-mL) Prep Bowls. Cover the bowls with the Stretch-Fit Lids.

Pour the water into the inner pot of the Quick Cooker. Place one Quick Cooker Stackable Steaming Rack into the inner pot and place three bowls onto the rack. Place a second rack on top and place the remaining three bowls onto the rack. Lock the lid, select the DESSERT setting, adjust the time to 20 minutes, and press START.

When the timer is up, press CANCEL. Press the steam-release button to manually release any remaining pressure.
Carefully remove the racks.* Let the bowls stand for 10 minutes before serving or storing.

Yield:
6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 280, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 120 mg, Carbohydrate 49 g, Fiber 2 g, Sugars 23 g, Protein 5 g

02/20/2021

Happy Saturday!

02/19/2021

Friday night pizza. CAULIFLOWER PIZZA

LOVE PIZZA BUT WANT SOMETHING WITH LOWER CARBS AND MORE NUTRIENTS? THIS GLUTEN-FREE PIZZA IS PERFECT FOR YOU!

INGREDIENTS
Crust
1 head cauliflower (about 2 lbs./1 kg)
1 egg, lightly beaten
1/2 tsp (2 mL) oregano
1/4 tsp (1 mL) salt
1½ tbsp (22 mL) olive oil, divided
2 garlic cloves
Topping
4 oz. (250 mL) Parmesan cheese (1 cup/125 g)
2 oz. (125 mL) part-skim mozzarella cheese (½ cup/60 g)
¼ cup (50 mL) pizza sauce
DIRECTIONS
Preheat the oven to 425°F (220°C). For the crust, cut the cauliflower into quarters. Use the Veggie Strip Maker to grate the florets into the 2-qt. (2-L) Micro-Cooker®.

Microwave the cauliflower, covered, on HIGH for 7 minutes. Place the cauliflower on a paper towel and cool for 5 minutes. Squeeze the cauliflower dry and place in a small bowl. Stir in the remaining crust ingredients and mix until combined.

Use the Chef’s Silicone Basting Brush to brush 1 tbsp (15 mL) of the oil onto the Rockcrok® Grill Stone. Firmly pat cauliflower mixture into a 12" (30-cm) round. Combine the remaining oil with the garlic pressed with the Garlic Press. Brush over the crust. Bake 18–20 minutes or until golden brown around the edges.

Grate the Parmesan with the Microplane® Adjustable Fine Grater. Grate the mozzarella with the Microplane® Adjustable Coarse Grater.

Spread the sauce to within ½" (1-cm) of edges and top with the cheese. Return to the oven for 5 minutes or until the cheese is melted.

Yield:
6 servings
Nutrients per serving:
US nutrients per serving: Calories 140, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 35 mg, Carbohydrate 8 g, Protein 10 g, Sodium 390 mg, Fiber 2 g

Cook's Tips:
It's important to squeeze all of the liquid from the cauliflower in order to get a crisp crust!

You can use 1 tsp (5 mL) Sweet Basil Rub in place of the oregano and salt

02/19/2021

So what do you think does all pasta taste the same?

02/18/2021

It's thirsty Thursday!
CITRUS BERRY SMASH
1 cup (250 mL) blueberries
2 cups (500 mL) basil syrup (see cook's tip)
2 cups (500 mL) lime juice
1½ qt. (1.5 L) ice, divided
1 qt. (1 L) grapefruit flavored sparkling water
8 lime wedges (optional)
8 sprigs of basil (optional)

• Add the blueberries to a large pitcher and crush them using the Muddler. Add the syrup and juice; stir to combine.
• When ready to serve, add up to 12 oz. (350 mL) of the mixture to the large cup of the Cocktail Shaker.
• Add the ice to the large cup, seal the shaker, and shake vigorously.
DIRECTIONS
Use the Cocktail Strainer to strain into a chilled glass(s) filled with ice. Top with the sparkling water and garnish with a lime wedge(s) and sprig(s) of basil.

Cook's Tips:
Use this recipe as the framework for your own creations. Trade the blueberries for another fruit, swap the lime juice for lemon, or add a different herb instead of basil, or a different flavor water.

Basil Syrup:

2 cups (500 mL) water
2 cups (500 mL) sugar
½ cup (125 mL) loosely packed basil leaves
1. Combine the water and sugar in a sauce pot. Bring to a simmer over medium-high heat.

2. When the sugar dissolves, remove from the heat, add the basil, cover and let the basil steep for 10 minutes.

3. Let the syrup cool completely before using. Store, covered, in the refrigerator for up to 6 months.

02/18/2021

02/17/2021

Easy quick breakfast for those busy mornings :) QUICK COOKER SPINACH & PEPPER BREAKFAST
THANKS TO THE QUICK COOKER, YOU CAN MAKE A DIFFERENT BREAKFAST FOR EACH DAY OF THE WEEK IN ABOUT 30 MINUTES.

INGREDIENTS
3 eggs
1 cup (250 mL) half & half
¼ tsp (1 mL) salt
1 tsp (5 mL) Garlic & Herb Rub
1 red bell pepper
1 Roma tomato
4 oz. (125 g) sharp cheddar
1 oz. (30 g) baby spinach (1 cup/250 mL)
6 slices day-old sandwich bread
½ cup (125 mL) water
DIRECTIONS
Whisk the eggs, half & half, salt, and rub until well combined in the Classic Batter Bowl.

Cut off the top of the bell pepper, then remove the seeds and veins with the Scoop Loop®. Then, remove the seeds and veins of the tomato. Dice the bell pepper and tomato with the Quick Slice.

Grate the cheese with the Microplane® Adjustable Course Grater. Slice the bread into 1" (2.5-cm) cubes with the 8" (20-cm) Bread Knife.

Add the pepper, tomato, cheddar, spinach, and bread to the bowl. Mix until combined and let the mixture stand for 5 minutes.

Evenly divide the mixture into six 1-cup (250-mL) Prep Bowls. Cover the bowls with the Stretch-Fit Lids.

Pour the water into the inner pot of the Quick Cooker. Place one Quick Cooker Stackable Steaming Rack into the inner pot and place three bowls onto the rack. Place a second rack on top and place the remaining three bowls onto the rack. Lock the lid and select the STEAM setting. Adjust the time to 20 minutes and press START.

When the timer is up, press CANCEL. Press the steam-release button to manually release any remaining pressure

Carefully remove the racks.* Let the bowls chill slightly before serving or storing.

02/16/2021

Here's a yummy cake for you to try! We do it with the frosting instead of the peanut butter!
Chocolate Peanut Butter Lava Cake

THIS EASY MICROWAVE LAVA CAKE IS READY SO QUICKLY THAT IF YOU START THE MICROWAVE WHEN YOU SIT DOWN TO DINNER, IT'LL BE READY TO EAT WHEN IT'S TIME FOR DESSERT.

INGREDIENTS
1 pkg (16.5 oz./432 g) devil's food cake mix
2 eggs
½ cup (125 mL) oil
1¼ cups (425 mL) water
1 cup (250 mL) creamy peanut butter
1 cup (250 mL) semi-sweet chocolate morsels
Optional: Vanilla ice cream
DIRECTIONS
Combine the cake mix, eggs, oil, and water in the Rockcrok® Dutch Oven.

Use the Large Scoop to add peanut butter to the cake mix. Add the chocolate chips. Gently stir the ingredients into the cake mix.

Microwave, covered, for 9–11 minutes. Remove the pan from the oven and let it stand, covered, for 5 minutes.

Scoop the cake out with a large spoon. Serve with ice cream, if desired.

Yield:
12 servings
Nutrients per serving:
Calories 330, Total Fat 26 g, Saturated Fat 6 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 20 g, Fiber 3 g, Sugars 13 g, Protein 8 g

Cook's Tips:
For a double-chocolate lava cake, you can substitute the peanut butter with 1 can (16 oz./450 g) of chocolate frosting.

02/15/2021

CREAMY CHICKEN AND ASPARAGUS
Quick weeknight dinner in less THAN 30 MINUTES, THIS RICH, BROTHY MEAL STARTS ON THE STOVETOP AND FINISHES COOKING IN THE MICROWAVE.

INGREDIENTS
1 tbsp (15 mL), plus 1 tsp (5 mL) vegetable oil, divided
4 boneless, skinless chicken breasts (8 oz./250 g each)
1 tsp (5 mL) smoked paprika
½ tsp plus ¼tsp (3mL) salt, divided
1 shallot
2 garlic cloves, peeled
½ cup (125 mL) chicken broth
8 oz. (250 g) reduced–fat cream cheese (Neufchâtel), softened
8 oz. (250 g) asparagus, trimmed and cut into 1" (2.5-cm) pieces
½ lemon, sliced
Optional: Rice for serving
DIRECTIONS
Heat 1 tbsp (15 mL) of the oil in the Rockcrok® Everyday Pan over medium heat for 5 minutes.

Season the chicken with the paprika and ½ tsp (2 mL) of the salt.
Cook the chicken until lightly browned, 2–3 minutes per side; set aside (the chicken will not be fully cooked).

Meanwhile, finely chop the shallot and garlic in the Manual Food Processor. Add the shallot, garlic, and remaining oil to the pan and cook until the shallot and garlic are translucent, 1–2 minutes.

Add the broth, cream cheese, and remaining salt. Cook for 2 minutes, stirring continuously to melt the cheese; remove from the heat.

Nestle the chicken into the sauce. Top with the asparagus and lemon slices.

Microwave, covered, until the chicken reaches 165°F (74°C), 8–10 minutes. Stir the sauce to combine the mixture before serving. Serve over rice, if you’d like.

02/15/2021

Who else agrees with this?

02/14/2021

How fun is this!

GRILLED CHOCOLATE HEART SANDWICHES
GRILL UP THESE SWEET SANDWICHES FOR YOUR FAVORITE PERSON. THEY PACK LOTS OF LOVE IN EACH BITE!

INGREDIENTS
Strawberries
sandwich bread
chocolate-hazelnut spread
butter
DIRECTIONS
Cut the top of the strawberries in a V using a Quikut Paring Knife to create a heart shape, then cut strawberries into slices with the Egg Slicer Plus®.

Butter the outsides of two slices of bread, spread the insides with chocolate hazelnut spread, and add thin slices of strawberry hearts. Cook in the Pan over medium heat 2–3 minutes per side. Top with more strawberry hearts and Valentine’s Day dessert is done!