I am posted some Pampered Chef recipes seeing as I am now a Pampered Chef consultant. Now time for my plug...if you'd like to learn new ways to cook for your family while saving time and money, call or email me today to book a show! Okay, now on to the recipes!!
Mexican Burger Bar
Burgers
2 pounds (80% lean) ground beef
1/4 cup finely chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 slices (1 ounce each) Colby & Monterey Jack cheese blend
8 Kaiser rolls or hamburger buns, split
Mexican Sandwich Spread
1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 teaspoons Pantry Southwestern Seasoning Mix
Mexican Toppers
2 medium tomatoes, sliced
1 large avocado, peeled and sliced
1 cup pickled jalapeno pepper slices, drained
For burgers, crumble ground beef into a bowl. Finely chop onion. Add onion, Worcesteshire sauce, salt and black pepper to ground beef; mix gently but thoroughly. Form mixture into 8 round patties, 1/2 inch thick. Refrigerate, covered, until ready to grill.
For Mexican sandwich spread, combine mayonnaise, sour cream and seasoning mix in a bowl; mix until well blended. Cover and refrigerate.
For Mexican toppers, slice tomatoes. Slice avocado. Place toppers in individual serving bowls; cover and refrigerate.
When ready to grill, prepare grill for direct cooking over medium coals. Place patties on grid of grill. Grill, uncovered, 11-13 minutes or until centers are no longer pink, turning once. About 1 minute before burgers are done, place cheese slices on top.
Meanwhile, place roll halves, cut side down, on grid of grill. Grill 1-2 minutes or until rolls are lightly toasted. Place burgers in rolls. Serve with spread and toppers.
Serve this with your Mexican Burgers...
Black Bean Salsa Dip
Tortilla Bowl and Tortilla Chips
14 (7-inch) flour tortillas, divided
1 egg white
Dip
2 package (8 ounces each) fat-free cream cheese, softened
3/4 cup fat-free mayonnaise
3 tablespoons Southwestern seasoning mix
2 green onions with tops, thinly sliced, divided
1 cup diced red bell pepper
1 can (3.25 ounces) pitted ripe olives, drained and chopped
3/4 cup salsa
1 garlic clove, pressed
1 can (15 ounces) black beans, drained and rinsed
1 can (8.75 ounces) whole kernel corn, drained
1. For tortilla bowl, preheat oven to 350ºF. Brush 5 of the tortillas with egg white. Using a pizza cutter, cut tortillas in half. With flat edges facing right, arrange tortillas, egg white side up, in an overlapping pinwheel pattern in deep dish pie plate (edges of tortillas will extend beyond edge of pie plate). Bake 20-25 minutes or until golden brown. Remove to rack; cool completely.
2. For tortilla chips, increase oven temperature to 400ºF. Cut each remaining tortilla into 8 triangles; arrange in single layer over flat baking stone. Bake 8-10 minutes or until lightly browned and crisp. Remove from baking stone; cool completely on cooling rack. Repeat with remaining tortilla triangles.
3. For dip, combine cream cheese, mayonnaise and seasoning mix in small bowl; whisk until smooth. Attach closed star tip to a decorator. Fill decorator with 1 cup of the cream cheese mixture; set aside. Spread remaining cream cheese mixture over bottom and halfway up sides of tortilla bowl.
4. Slice green onions using; set aside 2 tablespoons for garnish. Dice bell pepper & chop olives. In bowl, combine green onions, bell pepper, olives, salsa, garlic, beans and corn; mix well. Spoon half of the salsa mixture over cream cheese layer. Pipe half of the reserved cream cheese mixture in a zigzag pattern over salsa layer. Top with remaining salsa mixture. Pipe a decorative border around edge of bowl using decorator. Sprinkle with reserved green onions. To serve, place pie plate on a platter; arrange tortilla chips around edge of platter. Serve.
Yield: 24 servings
Nutrients per serving: (Light) (1/4 cup dip, 3 chips): Calories 110, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 18 g, Protein 6 g, Sodium 420 mg, Fiber 2 g
Source: Pampered Chef
Chicken Fajita Pizza
1 pouch (16 ounces) Pizza Crust & Roll Mix (including yeast packet)
1 1/4 cups very warm water
2 tablespoons vegetable oil
1 tablespoon cornmeal
8 ounces cooked chicken, coarsely chopped (2 cups)
1 medium red pepper, sliced into strips
1 medium green pepper, sliced into strips
1 small onion, thinly sliced
1 garlic clove, pressed
1 tablespoon Pantry Southwestern Seasoning Mix (or fajita mix if you don't have this)
1/2 cup thick and chunky salsa
6 ounces shredded Mexican cheese blend (1 1/2 cups)
2 tablespoons chopped fresh cilantro
Preheat oven to 425°F. In Classic Batter Bowl, combine pizza crust mix and yeast packet. Add water and vegetable oil; stir until mixture forms a ball. Turn dough out onto floured surface. With floured hands, gently knead dough 8-10 times. Sprinkle cornmeal over Large Round Stone. Roll dough to edge of baking stone using lightly floured Baker's Roller(R).
Chop cooked chicken using Food Chopper; set aside. Slice red and green peppers into 1-inch strips with Chef's Knife. Slice onion using Ultimate Slice & Grate fitted with v-shaped blade; slice onion slices in half. Heat Stir-Fry Skillet over medium-high heat; spray with vegetable oil. Add peppers, onion, garlic using Garlic Press and seasoning mix; stir-fry 2-3 minutes. Remove from heat; stir in salsa.
Arrange vegetable mixture over crust. Sprinkle chopped chicken over vegetable mixture. Top with cheese.
Bake 18-20 minutes or until crust is golden brown. Sprinkle cilantro over pizza. Cut into wedges. Serve using Mini-Serving Spatula.
Yield: 8 servings
Nutrients per serving: Calories 320, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 45 mg, Carbohydrates 36 g, Protein 18 g, Sodium 280 mg, Fiber 2 g
Cook's Tip: Cook chicken in advance. Place two boneless, skinless chicken breast halves (about 4 ounces each) into Sauté Pan. Cook 6-8 minutes turning once or until meat is no longer pink in center.
Source: Pampered Chef
Tex-Mex Chicken Melts
Posted by Rini
Canapé Bread
1 package (11 ounces) refrigerated French bread dough
Filling
1/2 cup onion, finely chopped
1/2 cup green bell pepper, chopped
4 ounces cheddar cheese, grated, divided (1 cup)
1 can (10 ounces) chunk white chicken, drained and flaked
1/4 cup mayonnaise
1 tablespoon Pantry Southwestern Seasoning Mix
1 garlic clove, pressed
2 plum tomatoes, sliced
2 tablespoons fresh parsley, snipped
1. Preheat oven to 375° F. Lightly spray inside of a bread tube and caps with vegetable oil. Cap bottom of bread tube; fill tube with dough. Place cap on top. Bake, upright, 50-60 minutes. Cool 10 minutes. Remove bread from tube onto cooling rack. Cool completely.
2. Cut bread into 20 1/4-inch slices. Arrange slices on Rectangle Stone.
3. Chop onion & bell pepper. Grate cheese. In a bowl, combine chicken, onion, bell pepper, 1/2 cup of the cheese, mayonnaise, Seasoning Mix and garlic; mix well.
4. Divide filling evenly among bread slices. Slice tomatoes. Place one tomato slice over filling on each bread slice. Snip parsley. In a bowl, toss remaining cheese and parsley to combine. Sprinkle over tomato slices.
5. Bake 15-18 minutes or until golden brown. Serve hot.
Barbecue Beef Bundles
3/4 pound lean (90%) ground beef
1 cup ketchup
2 teaspoons vinegar
3 tablespoons Pantry Barbecue Seasoning Mix
3 ounces cheddar cheese, grated, divided (3/4 cup)
1/2 cup green onions with tops, thinly sliced
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
1 package (17.3 ounces) grand-size flaky or buttermilk biscuits (8 biscuits)
1 package (10.2 ounces) grand-size flaky or buttermilk biscuits (5 biscuits)
1. Cook ground beef in large (10-inch) skillet over medium heat 8-10 minutes or until beef is no longer pink, breaking into crumbles; drain and set aside.
2. Preheat oven to 350° F. In small bowl, combine ketchup, vinegar and Seasoning Mix; mix well and set aside.
3. Grate cheese. Slice green onions. Chop bell pepper. In a bowl, combine cooked beef, 1/2 cup of the cheese, green onions, bell pepper, garlic pressed with Garlic Press and half of the barbecue sauce; mix well.
4. Separate 12 biscuits and place on cutting board. (Discard remaining biscuit or set aside for another use.) Using a roller, roll each biscuit into a 5-inch disk, flouring dough as needed. Using a large scoop, divide beef mixture evenly onto center of each biscuit.
5. Gather up edges of dough over filling, pinching lightly to seal. Place biscuits, seam side down, into muffin pan. Do not press down into cup. Using serrated bread knife, cut through top of each bundle, making a crisscross pattern.
6. Bake 25-30 minutes or until golden brown. Remove from oven; sprinkle remaining cheese evenly over bundles. Remove from pan to cooling rack. Serve with remaining barbecue sauce.
Yield: 12 servings or 24 sample servings
Nutrients per serving (1 bundle): Calories 320, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 36 g, Protein 12 g, Sodium 1090 mg, Fiber less than 1 g
Source: Pampered Chef
This is great with spaghetti, lasagna, or my stuffed shells.
Garlic Parmesan Pull-Apart Bread
1/3 c butter or margarine melted
1 c Parmesan cheese grated
2 tsp Italian Seasoning
2 garlic cloves, pressed
2 packages (11.3 oz each) refrigerated biscuits
Preheat oven to 375. Lightly spray fluted pan with oil. Combine cheese, garlic and Italian seasoning. Cut each biscuit in four pieces. Dip each piece in melted butter then roll in cheese mixture and arrange evenly in pan. Bake 27-30 minutes or until deep golden brown. Cool 5 minutes on rack then carefully invert to remove bread. Cool slightly.
16 servings
170 calories, 8g fat, 150mg sodium, 1g dietary fiber
Caesar Pasta Salad
Posted by Linda
3 cups (10 oz) penne pasta, uncooked
2 hard-cooked eggs
1/2 cup red onion, chopped
1/2 cup red or green bell pepper, chopped
1 ounce (1/4 cup) Parmesan cheese, grated
2 tablespoons fresh parsley, snipped
1 bottle (8 oz) fat free creamy Caesar salad dressing
1 head (3/4 pound) romaine lettuce, shredded (6 cups)
1 small tomato, for garnish (optional)
Prepare pasta according to package directions; drain. Rinse with cold water. Place in a bowl. Set aside. Meanwhile, chop eggs, red onion and bell pepper. Grate Parmesan cheese with grater. Snip parsley. Add eggs, onion, pepper, Parmesan cheese and parsley to pasta. Pour salad dressing over pasta mixture; mix well. Stack 3-4 lettuce leaves on top of each other; cut into thin shreds. To serve, line a bowl with lettuce. Spoon pasta salad in center of bowl. Garnish with tomato rose. Serve.
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