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 selected delicious, easy to prepare recipes perfect for a summer barbeque. In honor of National Hot Dog Day, Linda has included a list of some of her favorite hot dog toppings. Move over mustard and ketchup, hot dogs just got a little fancier.
Visit https://www.pamperedchef.biz/lindacahill to see all the wonderful kitchen tools and recipes.
Favorite Toppings for Hot dogs and Brats
Tomato slices, onions, and steak sauce
Ham, Swiss cheese, pickles, and spicy mustard
Warm Cabbage Slaw
Guacamole
Sauerkraut, swiss cheese, and Thousand Island dressing
Nacho cheese, jalapeño peppers, lettuce, tomato, and sour cream
Pickled vegetables
Crumbled potato chips
Salsa and cheese sauce
Chili and shredded cheddar cheese
Pesto, fresh basil, diced tomatoes, and grated Parmesan
Scrambled eggs and sautéed mushrooms—a breakfast dog!
Caramelized onions and melty Gruyère
Pizza sauce, melted mozzarella, and mini pepperonis
MOCK BERRY MOJITOS
Ingredients:
3 cups (750 mL) water, divided
1 1/2 cups (375 mL) sugar
2 cups (500 mL) fresh mint leaves, coarsely chopped
2 cups (500 mL) strawberry or raspberry sherbet
1 cup (250 mL) lime juice (7-8 limes)
8 cups (2 L) club soda, chilled
Lime slices and mint sprigs for garnish (optional)
Directions:
Combine 2 cups (500 mL) of the water and sugar in Large Micro-Cooker®. Microwave, covered, on HIGH 4-6 minutes or until sugar is dissolved. Stir in mint leaves; let stand 5 minutes.
Combine sherbet, remaining water and lime juice in Family-Size Quick-Stir® Pitcher. Carefully pour sugar mixture into pitcher, straining mixture through small holes of micro-cooker lid (discard mint leaves). Cover; plunge until well mixed. Add club soda to pitcher; stir gently with plunger.
Pour mojitos into ice-filled glasses. Garnish with lime slices and mint sprigs, if desired.
Yield: 14 cups (20 servings of 3/4 cup)
Nutrients per serving: Calories 90, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 22 g, Protein 0 g, Sodium 25 mg, Fiber 0 g
BACON-WRAPPED STUFFED PEPPER POPPERS
CRISPY BACON WRAPPED AROUND TENDER MINI PEPPERS WITH A CREAMY AND CHEESY FILLING – WHAT’S NOT TO LOVE!
Ingredients:
12 sweet mini peppers
4 oz (125 g) chive & onion cream cheese spread, softened
4 oz (125 g) shredded Italian cheese blend (1 cup/250 mL)
2 garlic cloves, pressed
1 tsp (5 mL) hot sauce (optional)
12 slices fully cooked packaged bacon
12 wooden picks
Directions:
Preheat oven to 400°F/200°C. Cut a slit lengthwise from the top to the bottom of each pepper.
Mix cream cheese, shredded cheese, garlic and hot sauce in Small Batter Bowl until thoroughly combined; microwave, uncovered, on HIGH 15-20 seconds or until mixture is softened.
Spoon mixture into a large resealable plastic bag; trim corner of bag wide enough for filling to squeeze through easily.
Gently pinch peppers to open; squeeze filling evenly into peppers. Wrap a slice of bacon around center of each pepper; secure with a wooden pick. Arrange peppers in Small Ridged Baker.
Bake 20-23 minutes or until peppers soften and filling begins to brown slightly. Remove from oven; remove wooden picks and serve.
Yield: 12 servings of 1 popper
Nutrients per serving: Calories 90, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 2 g, Fiber 0 g, Protein 5 g
Cook's Tips: This recipe can be easily doubled and baked in the Medium Sheet Pan. You can stuff the peppers ahead of time and bake when ready to serve.
ASPARAGUS 5 WAYS
Ingredients:
Asparagus with Parmesan
3/4 cup (175 mL) water
1 bunch asparagus, trimmed
1/2 cup (125 mL) grated Parmesan cheese
1 cup (250 mL) grape tomatoes, halved
Salt and Pepper, to taste
Balsamic Asparagus
3/4 cup (175 mL) water
1 bunch asparagus, trimmed
1/2 tbsp (7 mL) balsamic vinegar
Salt and Pepper, to taste
Asparagus with Toasted Breadcrumbs
2 slices white sandwich bread, torn into pieces
1 tbsp (15 mL) olive oil
3/4 cup (175 mL) water
1 bunch asparagus, trimmed
1 lemon, zested and juiced
Salt and Pepper, to taste
Asparagus with Toasted Almonds
1/4 cup (50 mL) sliced almonds
3/4 cup (175 mL) water
1 bunch asparagus, trimmed
Salt and Pepper, to taste
Lemon Pepper Asparagus
1/2 tbsp (7 mL) olive oil
1/2 tbsp (7 mL) Lemon Pepper Rub
3/4 cup (175 mL) water
1 bunch asparagus, trimmed
Directions:
For Parmesan Asparagus:
Pour water into base of Shallow Micro-Cooker, top with tray. Place asparagus on tray, cover with lid. Microwave 5 min or until crisp tender, stirring halfway. Remove cooker from microwave, immediately top with tomatoes and cheese. Cover and allow to sit for 1 min, or until cheese melts. Sprinkle with salt and pepper.
For Balsamic Asparagus:
Pour water into base of Shallow Micro-Cooker, top with tray. Place asparagus on tray, cover with lid. Microwave 5 min or until crisp tender, stirring halfway. Transfer to serving platter, drizzle with vinegar and sprinkle with salt and pepper.
For Asparagus with Toasted Breadcrumbs:
Place bread into Manual Food Processor. Process until bread is finely chopped. Transfer to base of Shallow Micro-Cooker and mix with oil. Microwave 2 min, stirring every 30 sec, until breadcrumbs become slightly brown and crispy. Transfer to small bowl. Pour water into base of Shallow Micro-Cooker, top with tray. Place asparagus on tray, cover with lid. Microwave 5 min or until crisp tender, stirring halfway. Meanwhile, combine lemon zest and breadcrumbs. Transfer cooked asparagus to serving platter, drizzle with 1 tbsp (15 mL) lemon juice, salt and pepper. Top evenly with breadcrumb mixture.
For Asparagus with Toasted Almonds:
Toast nuts in base of Shallow Micro-Cooker for 3-4 min, stirring occasionally, until golden brown. Set aside. Pour water into base, top with tray. Place asparagus on tray, cover with lid. Microwave 5 min or until crisp tender, stirring halfway. Transfer to serving plate, season with salt and pepper and sprinkle with toasted almonds.
For Lemon Pepper Asparagus:
Combine oil and rub in small bowl. Toss asparagus with oil mixture. Pour water into base of Shallow Micro-Cooker; top with tray. Place asparagus on tray, cover with lid. Microwave 5 min or until crisp tender, stirring halfway.
Yield: 4-6 servings
GRILLED KEBAB COMBINATIONS
GREEK SHRIMP KEBABS
1 lb (450 g) peeled, deveined shrimp 16–20 per pound, tails removed
1 tbsp (15 mL) canola oil
2 tbsp (30 mL) Greek Rub
3 red bell peppers, sliced into 1" (2.5-cm) pieces
2 pkgs (12 oz/350 g each) quartered marinated artichokes, drained
Grill for 7–9 minutes, turning occasionally, or until grill marks appear and the shrimp is opaque.
STEAKHOUSE SIRLOIN KEBABS
1 lb (450 g) beef sirloin, cut into 1.5" (4-cm) cubes
2 tbsp (30 mL) canola oil
1–2 tbsp (15–30 mL) Crushed Peppercorn & Garlic Rub
1 medium red onion, sliced into 1" (2.5-cm) pieces
2 pkgs (8 oz/250 g each) baby bella mushrooms (if they’re too large, cut them into halves or fourths)
Grill for 9–11 minutes for medium doneness, turning occasionally.
ITALIAN CHICKEN KEBABS
1 lb (450 g) boneless, skinless chicken breasts, cut into 1.5" (4-cm) cubes
2 tbsp (30 mL) canola oil
2 tbsp (30 mL) Sweet Basil Rub
3 medium zucchini, sliced into ½" (1-cm) thick discs
2 medium red bell peppers, sliced into 1" (2.5-cm) pieces
Grill for 12–16 minutes, turning occasionally, or until grill marks appear and the chicken is cooked to 165°F (74°C).
General Directions for all 3 kebab recipes:
Soak 12 wooden skewers in water for about 30 minutes before grilling.
Combine the meat, oil, rub, and vegetables in a large mixing bowl and mix to coat. Thread the meat and vegetables onto the skewers.
Preheat the Indoor Outdoor Portable Grill for 5 minutes on medium heat.
Grill about 5–6 kebabs at a time, according to instructions in the chart. Rotate them around the grill to ensure even cooking.
Remove the kebabs from grill and repeat with the remaining uncooked kebabs.
Yield: 4 servings
EASY STRAWBERRY SHORTCAKE
Ingredients:
2 lbs. (1 kg) fresh strawberries, stems removed
½ cup (125 mL), plus 1 tbsp (15 mL) sugar, divided
1 tbsp (15 mL) cornstarch
½ lemon
2 cups (500 mL) self-rising flour (see cook's tip)
1½ cups (375 mL) heavy whipping cream
½ tsp (2 mL) ground cinnamon
Directions:
Preheat the oven to 400°F (200°C).
Place the strawberries, ½ cup (125 mL) of the sugar, cornstarch, and lemon juiced with the Citrus Press into the Rockcrok® Everyday Pan. Bring to a simmer over medium heat. Simmer for 10 minutes to reduce, using the Mix ‘N Chop to mash the strawberries.
Combine the flour and cream in a large mixing bowl and mix until just combined. Use the Large Scoop to add the dough to the pan with the strawberry mixture.
Combine the remaining sugar and cinnamon. Sprinkle the mixture over the biscuits. Bake, uncovered, for 20 minutes, or until the biscuits are lightly browned.
Remove the pan from the oven and let it stand for at least 5 minutes before serving.
Yield: 8 servings
Nutrients per serving: U.S. Nutrients per serving: Calories 350, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 60 mg, Sodium 420 mg, Carbohydrate 47 g, Fiber 3 g, Sugars 18 g, Protein 5 g
Cook's Tips: Biscuits are usually made with flour, baking powder, butter, and milk. The biscuits in our recipe only have two ingredients. It works because the high fat content in heavy cream takes the place of butter and creates a light and fluffy biscuit. You can substitute self-rising flour with 2 cups (500 mL) of all-purpose flour, 1 tbsp (15 mL) of baking powder, and ½ tsp (2 mL) of salt.
For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill. Email her at lindathechef@gmail.com.