Linda Cahill of The Pampered Chef shares some delicious recipes and cooking tips. Whether she’s demonstrating products for The Pampered Chef while preparing delicious recipes at a Pampered Chef party, helping out in her parish, entertaining friends and family, or making a meal for a sick friend, Linda always knows “What’s for Dinner?”

This Month, Linda has selected a delicious Thanksgiving feast for your table and a yummy recipe for your midnight snack of leftover turkey.

FAUX MIMOSA (FAUX-MOSA) BAR

SKIP THE CHAMPAGNE AND USE FLAVORED SPARKLING WATER FOR A FUN AND REFRESHING “MOCKTAIL.” 

INGREDIENTS:

3 cans (12 oz/355 mL each) orange-flavored sparkling water, chilled

Flavor   Juice 24 oz (750 mL)        Garnish

Sunrise Orange

Splash of cranberry juice

Orange slice

Pomegranate Blush        Pomegranate    Pomegranate seeds

Pink Grapefruit Grapefruit           Fresh raspberries

Mint leaves

Tropical Mango Mango nectar    thinly sliced fresh strawberries

DIRECTIONS:

Pour the desired juice(s) into a Quick-Stir® Pitcher. Set out champagne flutes for guests to serve themselves.

To make a faux-mosa, fill a champagne flute with equal parts fruit juice and sparkling water. Add garnish, if desired.

Yield: 8 servings of 6 oz/150 mL

Nutrients per serving: Average based on juice: Calories 35, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 9 g, Fiber 0 g, Protein 0 g

Cook's Tips:

To make cute orange slice garnishes, thinly slice an orange. Stack the orange slices and cut them into quarters. Cut a slit halfway up the orange at the top. Add the orange slice to the rim of glasses before serving.

Try swapping the orange-flavored sparkling water for grapefruit, mango, or peach pear.

HONEY-APPLE BRIE BITES

INGREDIENTS:

1 lemon

1 cup (250 mL) toasted walnuts

2 medium red baking apples such as Jonathan (2 cups/500 mL finely diced)

1/4 cup (50 mL) honey

1 4-in. (10-cm) round (8 oz/250 g) Brie or Camembert cheese with rind

2 pkg. (1.9 oz/53.86 g each) prepared mini phyllo shells (30 shells total)

DIRECTIONS:

Preheat oven to 400°F (200°C). Zest lemon using Microplane® Adjustable Fine Grater to measure 1 tsp (5 mL) zest. Coarsely chop walnuts using Food Chopper. Finely dice apple using Santoku Knife. Combine zest, walnuts, apple and honey in Classic Batter Bowl; mix gently.

Cut Brie into thirty 1/2-in. (1-cm) cubes using Utility Knife. Arrange phyllo cups on Large Sheet Pan. Place one Brie cube into each cup. Using Small Scoop, top Brie with a level scoop of apple mixture. Bake 6-8 minutes or until cheese is melted.

Yield: 30 servings of 1 appetizer

Nutrients per serving: Calories 60, Total Fat 3.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate  6 g, Protein 1 g, Sodium 15 mg, Fiber 0 g

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

Cook's Tips:

To finely dice apple, slice off one side of apple, avoiding core. Thinly slice apple lengthwise; cut slices into thin strips. Finely dice strips.

Prepared mini phyllo shells can be found in the freezer section of most major grocery stores.

Make-Ahead:

Brie cheese can be cut into cubes and placed into phyllo shells; place phyllo shells onto sheet pan. Cover with plastic wrap and refrigerate up to 1 day in advance. Remove plastic wrap, prepare apple mixture and proceed as recipe directs.

CURRY-SCENTED BUTTERNUT SQUASH SOUP

INGREDIENTS:

1   butternut squash, 2 1/2 lbs (1.1 kg) (6 cups/1.5 L cubed)

2 large sweet apples such as Fuji or Honeycrisp

3 medium onions

2 tbsp (30 mL) butter

1/4 cup (50 mL) packed dark brown sugar

1 1/2 tbsp (22 mL) curry powder

6 cups (1.5 L) chicken or vegetable stock

1 container (8 oz/250 g) mascarpone cheese

2 tsp (10 mL) salt

Sour cream and snipped fresh chives (optional)

DIRECTIONS:

Using Serrated Peeler, peel squash and apples; cut into 1-in. (2.5-cm) cubes and dice onions.

Melt butter in All-Purpose Pot over medium-low heat. Add onions; cook 5-6 minutes or until tender, stirring occasionally. Add squash, apples, brown sugar and curry powder. Cook and stir 1 minute or until curry powder is fragrant. Add stock and bring to a simmer over medium heat. Cook 24-26 minutes or until squash is very soft. Remove from heat.

Carefully ladle about one-third of the squash mixture into blender container. Cover and blend until smooth. Pour blended soup into Stainless (6-qt./6-L) Mixing Bowl. Repeat two times with remaining squash mixture.

Return soup to Stockpot and whisk in mascarpone and salt until mascarpone is completely incorporated. Bring to a simmer over medium heat and remove from heat. Garnish each serving with sour cream and chives, if desired.

Yield: 8 servings of (1½ cups/375 mL) Per Serving

Nutrients per serving: Calories 310, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 45 mg, Carbohydrate 39 g, Protein 8 g, Sodium 950 mg, Fiber 5 g

Cook's Tips:

The serrated blade of the Serrated Peeler makes peeling this squash simple. Using long strokes, peel away several layers per area until you see the bright orange flesh.

KOREAN KALE SALAD

THE KALE IN THIS SALAD IS MADE TENDER BY MASSAGING IT WITH THE DRESSING. THE ACTION OF SQUEEZING THE KALE GIVES IT THE TENDERNESS OF COOKING.

INGREDIENTS:

1   garlic clove

1   bunch kale (6 oz/175 g)

2 tbsp (30 mL) low-sodium soy sauce

2 tbsp (30 mL) rice vinegar

1 tbsp (15 mL) sesame seeds

½ tbsp (7 mL) sesame oil

DIRECTIONS:

Use the Garlic Press to press the garlic into a large mixing bowl.

Remove the stem from the kale with the largest hole of the Herb Stripper. Coarsely chop the leaves. Add the sesame seeds, kale, soy sauce, vinegar, and sesame oil to the bowl.

With clean hands, wring and knead the mixture until the kale turns dark green and soft.

Yield: 6 servings

Nutrients per serving: U.S Nutrients: Calories 30, Total Fat 2 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 3 g, Fiber 1 g, Sugars 0 g, Protein 2 g

Cook's Tips:

Massaging the kale with a little vinegar helps break down the kale so it’s easier to chew and digest, almost as if it's been cooked!

HOMESTYLE TURKEY BREAST

INGREDIENTS:

1   bone-in turkey breast (5-6 pounds)

1   lemon

1 can (14.75 ounces) turkey gravy

1 cup water

2 tablespoons Dijon mustard

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1/2 teaspoon salt

1/4 teaspoon ground black pepper

DIRECTIONS:

Preheat oven to 325°F. Rinse turkey with cold water; pat dry. Trim excess fat, if necessary. Place, breast-side up, in Deep Dish Baker.

Juice lemon; pour juice into Small Batter Bowl. Add remaining ingredients; mix well. Pour gravy mixture over turkey, coating well.

Bake 30 minutes; baste turkey with pan juices. Continue baking 2 hours, 30 minutes to 3 hours, basting every 30 minutes until meat registers 170°F in thickest part of turkey breast and juices run clear. Remove baker to cooling rack; let stand 10 minutes before carving.

For gravy, strain pan juices; skim off fat, if necessary. Carve turkey into slices using Carving Set. Serve with gravy.

Yield: 10 servings

EASY CRANBERRY SAUCE

INGREDIENTS:

Easy Cranberry Sauce Base

1   orange

12   oz (350 g) fresh or frozen cranberries

1   cup (250 mL) maple syrup

1   tbsp (15 mL) packed light brown sugar

Optional Variations:

Cinnamon Apple

2 Granny Smith apples, diced (about 2 cups/500 mL)

¼ tsp (1 mL) ground cinnamon

Jalapeno

1 jalapeño pepper, seeded and finely chopped

Pomegranate

½ cup (125 mL) pomegranate seeds

DIRECTIONS:

Zest the orange with the Microplane® Adjustable Fine Grater to measure 1 tbsp (15 mL) of zest.

Slice the orange in half and juice using with the Juicer to measure ⅓ cup (75 mL).

Place the cranberries in a small saucepan and add the zest, orange juice, maple syrup, brown sugar, and variation ingredients (if desired). Stir to combine.

Bring to a simmer over medium heat for 10–15 minutes or until the berries burst and the sauce starts to thicken.

Remove from the heat, cool completely, and refrigerate until ready to serve. Serve at room temperature in the Small Sandstone Serving Bowl.

Yield: 8 servings of 1/4 cup (50 mL)

Cook's Tips:

Cook’s Tip: Cranberry sauce can be made up to one week in advance and stored in an airtight container in the refrigerator.

SAUSAGE AND APPLE HERBED STUFFING

INGREDIENTS:

1/2 lb. (250 g) bulk pork sausage

1/2 cup (125 mL/1 stick) butter or margarine

1 1/2 cups (375 mL) sliced celery

1 1/2 cups (375 mL) chopped onion

1 package (14 oz/370 g) herb-seasoned cubed stuffing

1/2 cup (125 mL) sweetened dried cranberries

1/2 cup (125 mL) coarsely chopped apples

1 tbsp (15 mL) Lemon Rosemary Rub

2 cans (14.5 oz each or 900 mL) chicken broth

DIRECTIONS:

Preheat oven to 350ºF. Place sausage into (10-in. /25-cm) Skillet; cook over medium heat 3-5 minutes or until no longer pink, breaking into crumbles. Remove Skillet from heat and transfer sausage to paper towel-lined plate. (Do not drain Skillet.)

Add butter to Skillet; heat over medium heat 1-3 minutes or until foamy. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender.

In Stainless (6-qt. /6-L) Mixing Bowl, combine stuffing, cranberries, apples, seasoning mix and sausage. Add vegetable mixture and broth; toss until moistened.

Spoon stuffing into Deep Covered Baker. Cover and bake 30 minutes. Carefully remove lid using Oven Mitts, lifting away from you; bake an additional 30 minutes or until stuffing is golden brown and heated through.

Yield: 16 servings

Nutrients per serving: Calories 210, Total Fat 10 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 27 g, Protein 6 g, Sodium 720 mg, Fiber 3 g

Cook's Tips:

To make this stuffing in the Brownie Pan, bake the stuffing cups uncovered, at 350°, for 15 minutes.

AUTUMN SWEET POTATOES

INGREDIENTS:

1/2 cup pecan halves

2 1/2 lbs sweet potatoes, peeled

1 tsp salt

½ tsp ground black pepper

½ cup water

1 tbsp fresh thyme leaves, coarsely chopped

2 tbsp brown sugar

2 tbsp butter, melted

1/4 cup dried cranberries

DIRECTIONS:

Coarsely chop the pecans using a Food Chopper. Place them into a Round Covered Baker. Microwave, uncovered, on HIGH 1–2 minutes or until toasted, stirring every 30 seconds. Remove the pecans from the baker and set aside.

Dice the potatoes into 1-in. pieces. Add the potatoes, salt, and pepper to a large Bamboo Fiber Bowl. Mix well.

Add the potatoes and water to the baker. Microwave, covered, on HIGH 7–9 minutes or until the potatoes are tender but still firm, stirring once. Drain the potatoes.

Carefully remove the baker from the microwave using a pair of Silicone Oven Mitts; drain. Return the potatoes to the bamboo bowl and add the cranberries, brown sugar, butter, and thyme. Mix well.

Add the potatoes to the baker. Microwave, covered, on HIGH 2–3 minutes or until the potatoes are tender. Sprinkle with the pecans.

Yield: 8 servings

Nutrients per serving: Calories 220, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 36 g, Fiber 5 g, Protein 3 g

PUMPKIN PIE BITES

INGREDIENTS:

1 pkg (14 oz or 410 g) refrigerated pie crusts (2 crusts)

1 cup (250 mL) solid pack pumpkin (not pie filling)

1/3 cup (75 mL) evaporated milk

1/4 cup (50 mL) sugar

2   eggs

1 tsp (5 mL) ground cinnamon

Whipped topping (optional)

DIRECTIONS:

Preheat the oven to 375°F (190°C). Unroll the pie crusts and cut out 24 small rounds with a 2½" (6-cm) Biscuit Cutter. Spray the Mini Muffin Pan with nonstick cooking spray and gently press the rounds into the wells of the pan. In a medium mixing bowl, whisk together the pumpkin, evaporated milk, sugar, eggs, and cinnamon. Evenly distribute the filling among the pie shells. Bake for 20–25 minutes, or until a toothpick inserted into the filling comes out clean and the crusts are golden brown. Carefully remove the pies from the pan and cool them completely. Top the pies with whipped cream and serve.

Yield: 24 servings

QUICK TURKEY FLORENTINE SANDWICH

THIS EASY-TO-MAKE SANDWICH PACKS IN A WHOLE SERVING OF GREEN VEGGIES, AND IT’S READY TO EAT IN 2 MINUTES.

INGREDIENTS:

½ tbsp (7 mL) water

1 oz. (30 g) Swiss cheese (¼ cup/50 mL grated)

2 oz. (60 g) deli turkey or ham, divided

1 cup (250 mL) packed fresh baby spinach leaves

1   bagel thin

1 tsp (5 mL) Dijon mustard

1 tsp (5 mL) mayonnaise

DIRECTIONS:

Add the water to the bottom of the Breakfast Sandwich Maker.

Grate the cheese with the Microplane® Adjustable Coarse Grater.

Place half of the turkey into the deep insert and top with the spinach and cheese. Top with the remaining turkey. Cover and microwave for 1 minute.

Remove from the microwave and add the bagel thin to the shallow insert. Cover and microwave for 30 seconds.

Remove from the microwave. Put the mustard and mayonnaise on the bagel thin and assemble the sandwich.

Yield: 1 serving

Nutrients per serving: U.S. nutrients per serving: Calories 320, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 55 mg, Sodium 1,190 mg, Carbohydrate 28 g, Fiber 0 g, Sugars 0 mg, Protein 22 g

For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill. Email her at lindathechef@gmail.com.