Feriale's Feast with Pampered Chef Independent Senior Director & Trainer

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Feriale's Feast with Pampered Chef Independent Senior Director & Trainer

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11/06/2024

Pan Fried Tilapia in lemon cream sauce:🍋🧄🍋🧄

Ingredients:

FOR THE FISH:
1 tablespoon olive oil
1 tablespoon butter
4 skinless tilapia fillets
salt to taste
pepper to taste
chopped fresh parsley,, for garnish

FOR THE LEMON CREAM SAUCE:
2 tablespoons butter,, divided
3 cloves garlic,, minced
½ cup low sodium chicken broth,, or dry white wine
¼ cup heavy cream
2 tablespoons fresh lemon juice
salt to taste
pepper to taste

Instructions:

Set a skillet over medium heat; heat up 1 tablespoon olive oil and 1 tablespoon butter.

Season the fish with salt and pepper and transfer it to the skillet; cook for 3 minutes per side. Remove the fish from the skillet and set aside.

Add 1 tablespoon butter to the same skillet and melt over medium-high heat. Stir in the garlic and cook for 15 seconds.

Slowly whisk in the chicken broth and cook for 4 minutes or until reduced by 1/3. Reduce heat to medium-low and add remaining butter. Slowly whisk in the heavy cream.

Add lemon juice and whisk until everything is well combined. Make sure to whisk continually so that the heavy cream doesn't curdle.

Season with salt and pepper, then taste the sauce and adjust accordingly.
Remove from heat.

Pour the sauce over the fish, or return the fish back into the skillet and spoon the sauce over it.

Garnish with parsley and serve.
🍋🧄🍋🧄

Creamy Orzo with Spinach & Mushrooms:

Ingredients:

2 cups low-sodium chicken broth

¼ cup heavy cream

1 teaspoon garlic powder

½ teaspoon salt, divided

⅛ teaspoon ground pepper plus ¼ teaspoon, divided

1 ½ cups sliced mushrooms

1 cup whole-wheat orzo

4 cups lightly packed baby spinach

Instructions:

Stir broth, cream, garlic powder, ¼ teaspoon salt and ⅛ teaspoon pepper together in a large skillet. Add mushrooms and orzo, cover and bring to a boil over high heat. Stir in spinach, reduce heat to maintain a lively simmer, cover and cook until the orzo is tender and the sauce has reduced and thickened, 10 to 12 minutes.

11/06/2024

Going live at 6:00! Join me for a 20 minute dinner!!🥘🥘🥘🥘

05/06/2024

Going live at 6:30 pm tonight!! Steak Fajitas are on the menu tonight!!🫑🧅🌶️🫑🧅🧄🌶️🥩🥩🥩

05/06/2024

Recipe of the day! A family favorite! POT ROAST

Ingredients:

For the roast:
3 tablespoons vegetable oil
3-5 pounds chuck roast, trimmed of excess fat
tap here
6 cloves garlic, peeled
carrots, peeled and optionally chopped, to taste
3 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
3 tablespoons dried minced onion
2 tablespoons beef bouillon
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 bay leaf
For the gravy:
2 cups low-sodium beef broth, less depending on the amount of broth/drippings in the pan after roasting
1/4 cup flour
kosher salt, to taste
black pepper, to taste

Directions:

Step 1:
Preheat the oven to 425 degrees F.

Step 2:
In a large cast-iron skillet or a heavy-bottom skillet, heat the vegetable oil over high heat.

Step 3:
Using tongs, add the roast to the hot oil and sear on all sides until lightly browned, about 2-3 minutes per side.

Step 4:
Transfer the roast to a shallow roasting pan.

Step 5:
Add whole cloves of the garlic into the crevices in the roast. You can usually find them wherever there is a seam of fat.

Step 6:
Add carrots to the roasting pan, surrounding the roast.

Step 7:
In a medium bowl, whisk together 3 cups of the beef broth, the Worcestershire sauce, the dried minced onion, the beef bouillon, the onion powder, the garlic powder, the salt, the oregano, the basil, the thyme, the pepper, and the bay leaf.

Step 8:
Pour the broth mixture over the roast and the carrots.

Step 9:
Cover the roasting pan tightly with foil and roast for 30 minutes.

Step 10:
Turn the roast over and re-cover it with foil.

Step 11:
Reduce the oven temperature to 300 degrees F.

Step 12:
Roast until the meat is fall-apart tender, about 4-5 hours.

Step 13:
Transfer the roast and the carrots to a serving platter, reserving the juices/broth in the pan. Let the roast rest for at least 30 minutes.

Step 14:
Strain the fat from the juices. Do not discard the fat.

Step 15:
Add the remaining beef broth to the juice in the pan just until it is equal to about 2 cups in total.

Step 16:
Add 4 tablespoons of the reserved fat to a saucepan over medium heat.

Step 17:
Sprinkle the flour into the melted fat and whisk until it becomes a smooth, golden-brown paste, about 2 minutes.

Step 18:
Slowly stir in the juices/broth mixture.

Step 19:
Bring the gravy to a simmer.

Step 20:
Season the gravy to taste.

01/06/2024

Where are my coffee lovers???☕️☕️☕️

30/05/2024

Tonight’s dinner: Mongolian Beef with Spring Onions, and homemade egg rolls!!🫚🥚🧄🧅🥩🍚

Mongolian Beef:

Ingredients

2 teaspoons vegetable oil

1 tablespoon finely chopped garlic

½ teaspoon grated fresh ginger root

⅔ cup dark brown sugar

½ cup soy sauce

½ cup water

1 pound beef flank steak, sliced 1/4 inch thick on the diagonal

¼ cup cornstarch

1 cup vegetable oil for frying

2 bunches green onions, cut in 2-inch lengths

Directions:

Gather all ingredients.

Heat 2 teaspoons of vegetable oil in a saucepan over medium heat. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.

Stir in brown sugar, soy sauce, and water.

Increase heat to medium-high; stir until sauce boils and slightly thickens, about 4 minutes. Remove sauce from the heat and set aside.

Place beef into a large bowl; add cornstarch and mix until beef is thoroughly coated.

Set aside until most of the cornstarch has been absorbed, about 10 minutes.

Heat vegetable oil in a deep skillet to 375 degrees F. Shake excess cornstarch from beef slices and drop into hot oil, a few at a time, stirring briefly and frying until edges become crisp, about 2 minutes.

Remove beef with a large slotted spoon; drain on paper towels.

Remove excess oil from the skillet, then heat the skillet over medium heat; add beef slices and stir in prepared sauce. Add green onions and bring to a boil; cook until the onions have just softened and are bright green, about 1 to 2 minutes.

Egg Rolls:

Ingredients:
2 teaspoons vegetable oil
3/4 pound ground pork
salt and pepper to taste
1 teaspoon minced garlic
1 teaspoon minced ginger
3 cups coleslaw mix
1/4 cup sliced green onions
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
12 egg roll wrappers
1 egg beaten
oil for frying

Instructions:

Heat the 2 teaspoons of vegetable oil in a large pan over medium high heat. Add the ground pork and season with salt and pepper.

Cook, breaking up the pork with a spatula, until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds.
Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes.

Stir in the soy sauce and sesame oil, then remove from heat.

Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go.

Pour 2-3 inches of oil into a deep pot.
Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.

30/05/2024

Recipe of the day!!
CHICKEN KABOBS:

Ingredients:

Marinade:

⅓ cup honey

⅓ cup soy sauce

¼ cup vegetable oil

¼ teaspoon ground black pepper

Kabobs:

8 skinless, boneless chicken breast halves - cut into 1 inch cubes

5 small onion, cut into 2-inch pieces

2 medium red bell peppers, cut into 2-inch pieces

2 cloves garlic

12 bamboo skewers, or as needed, soaked in water for 30 minutes

Directions:

Make the marinade: Whisk honey, soy sauce, oil, and black pepper together in a large glass bowl.

Remove 1/4 cup of the marinade to a small jar; seal and set aside to use while cooking.

Add chicken, onions, bell peppers, and garlic to the marinade in the large bowl. Cover and marinate in the refrigerator for 2 hours or overnight.

When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.

Drain marinade from chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto skewers.

Place kabobs on the preheated grill. Cook, turning frequently and brushing with reserved marinade, until nicely browned on all sides and chicken is no longer pink in the center, about 12 to 15 minutes.

Serve hot and enjoy!

29/05/2024

Recipe of the day!! HOT FUDGE CAKE!!

Ingredients:

For the Cake:
1 cup all-purpose flour
3⁄4 cup granulated sugar
1⁄4 cup unsweetened cocoa powder
2 teaspoons baking powder
1⁄4 teaspoon salt
1⁄2 cup milk
1⁄4 cup vegetable oil or melted butter
1 teaspoon vanilla extract
For the Hot Fudge Sauce
1⁄2 cup granulated sugar
1⁄2 cup packed light brown sugar
1⁄4 cup unsweetened cocoa powder
1 1⁄4 cups boiling water

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan. Set aside.

In a medium bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt until well combined.

Add the milk, oil, and vanilla. Stir with a spatula until the batter is smooth and thick. Transfer to the prepared pan and spread evenly.

In a separate bowl, mix the white and brown sugars and cocoa powder for the sauce. Sprinkle this dry mixture evenly over the batter in the pan. Do not stir.
Carefully and slowly pour the just boiled water over the top of the batter. Do not stir.

Bake for 35-40 minutes, until the center is almost set. The cake should look cooked on top but will be fudgy and gooey on the bottom.

Remove from the oven and let stand for 10-15 minutes. Then, serve warm, scooping the fudgy sauce from the bottom over each serving. Top with a scoop of vanilla ice cream, if desired, and enjoy!

27/05/2024

“Hope you’re having a great holiday weekend!❤️🤍💙 Just reaching out to ask for your help in reaching an important goal for PChef this month - and there’s something special in it for YOU too!💰💰

Shop and SAVE up to 25% with my 32nd Anniversary Event! Link is in the comments - Event closes Wednesday at midnight! Any help would be appreciated.🥰

26/05/2024

It's DAY 3 - of our Spring into Summer Shared Rewards event- let's see how fast we can get to the MAX discount!
link: will be in the comments ☺️

Remember:
• all orders will be automatically submitted on May 29 (10pm)
• everyone will get the final earned discount at that time
• your card won't be charged until then
• So, as orders come in, the discount goes up and your total will go down....
• To add stuff to your order, you just need to contact me before then.
• You may want to add stuff to keep your free gift and/or free shipping - I'll keep you informed.😊😊

Address

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+12039108402

Website

http://www.pamperedchef.biz/ferialecooks

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WELCOME! LET THE PARTY BEGIN!

Welcome to my kitchen! Join me in sharing our love of everything Pampered Chef! Learn tips for cooking, entertaining and celebrating the moments of your life!

I have been with Pampered Chef for 27 years, and have loved every minute of my career! Ask me anything about what I do, I would love to share this AMAZING opportunity with you!