In many areas around the world, COVID -19 infection rates remain high despite our careful efforts to safely reopen and find our new normal. Those of us with health issues or family members with health issues are proceeding with extra caution as we safeguard our loved ones.
Large gatherings and company parties are being canceled or postponed, but that doesn’t mean we can’t make this time special for our families.
Gifts from your kitchen can make the holidays brighter for friends and family even if we can’t get together for the holidays.
Linda Cahill has some excellent recipes from Pampered Chef guaranteed to make your holidays special. End 2020 with roast pork for luck and ring in 2020 with corned beef and cabbage.
Cooking with kids is a great way to pass along family traditions, reinforce math skills, teach healthy eating habits, and help your kids learn to follow directions. Recipes and photos can be shared with friends and family over social media, and the joy and laughter via FACETIME, ZOOM, GOOGLE, or SKYPE.
Whether she’s demonstrating products for Pampered Chef while preparing delicious recipes at a Pampered Chef party, helping in her parish, entertaining friends, and family, or making a meal for a sick friend, Linda always knows, “What’s for Dinner?”
WHITE CHOCOLATE PEPPERMINT COCOA MIX
INGREDIENTS:
30 peppermint hard candies, divided
3 cups (750 mL) instant nonfat dry milk powder
1 1/2 cups (375 mL) white chocolate morsels
DIRECTIONS:
Unwrap 24 of the candies and place them into a large resealable plastic bag. Finely crush using the flat side of Meat Tenderizer.
In Small Batter Bowl, layer the following ingredients in this order: milk powder, crushed candies, and morsels. Top with the remaining 6 unwrapped candies. Cover with lid.
Yield: 6 servings of 1 cup/250 mL
Nutrients per serving: U.S. Nutrients per serving (1 cup/250 mL): Calories 540, Total Fat 14 g, Saturated Fat 9 g, Cholesterol 20 mg, Sodium 380 mg, Carbohydrate 81 g, Fiber 0 g, Protein 24 g
Cook's Tips: To make six individual gifts using the 1-cup (250-mL) Prep Bowls:
In each Prep Bowl, layer the following ingredients in this order: ½ cup (125 mL) milk powder, 1½ tbsp (22 mL) crushed candies, and ¼ cup (50 mL) morsels. Top with one unwrapped candy. Cover with lid.
To serve: Remove unwrapped candy from prep bowl and coarsely crush. Place cocoa mix into a mixing bowl. For each serving, add 1 cup (250 mL) hot water or milk; whisk until candy dissolves. Pour into mug and top with whipped cream, if desired. Sprinkle with crushed candy.
PEPPERED GLAZED PECANS
INGREDIENTS:
2 tbsp (30 mL) firmly packed brown sugar
2 tsp (10 mL) butter
2 tsp (10 mL) light corn syrup
¼–½ tsp (1–2 mL) coarsely ground black pepper
⅛ tsp (.5 mL) salt
1 cup (250 mL) pecan halves
DIRECTIONS:
Add the brown sugar, butter, corn syrup, black pepper, and salt to the 8” Nonstick Fry Pan. Cook over medium heat until butter is melted.
Add the pecans and cook, stirring constantly, separating any that are sticking together, until pecans are fragrant and well coated with the glaze, about 5-7 minutes.
Spread the pecans in a single layer on parchment paper and allow them to cool completely before serving.
Yield: 16 servings of 5 pecan halves
Nutrients per serving: Calories 60, Total Fat 5 g, Saturated Fat .5 g, Cholesterol 0 mg, Carbohydrate 3 g, Protein 1 g, Sodium 25 mg, Fiber 0 g
EASY GINGERBREAD COOKIES
INGREDIENTS:
1 pkg (18 oz or 468 g) refrigerated sugar cookie dough
¾ cup (175 mL) all-purpose flour, plus additional as needed
2 tbsp (30 mL) molasses
¾ tsp (4 mL) ground cinnamon
½ tsp (2 mL) ground ginger
⅛ tsp (0.5 mL) ground cloves
DIRECTIONS:
Preheat the oven to 350°F (180°C).
Crumble the cookie dough into the Classic Batter Bowl. Stir in the flour, molasses, and spices until well blended using the Mix 'N Scraper®.
Divide the dough in half. Move the dough to a floured surface. Roll the dough out with the Marble Rolling Pin until it’s ¼" (6 mm) thick. Lightly dip the Rolling Cookie Cutter in flour and cut out as many cookies as you can. Use the Mini Nylon Serving Spatula to move the cookies onto a Cookie Sheet.
Repeat step 3 with the remaining dough half. Collect the dough scraps from both halves and repeat rolling and cutting.
Bake for 11–13 minutes, or until the cookies are light golden brown. Remove the cookie sheet from the oven to a Stackable Cooling Rack and cool for 3 minutes. Use the spatula to move the cookies to a cooling rack.
Yield: 25 cookies/25 servings
Nutrients per serving: (1 cookie): Calories 180, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 28 g, Fiber 1 g, Sugars 14 g, Protein 2 g
HOMEMADE CHOCOLATE BARS
Prep 5 min/Cook 15 min/Ready in 20 min
INGREDIENTS:
2½ cups (625 mL) semi-sweet or dark chocolate morsels
1 tsp (5 mL) coconut oil
Add-ins: Dried cranberries, banana chips, chopped nuts, pretzel squares, toasted coconut, sprinkles, etc.
DIRECTIONS:
Microwave the morsels and oil in a 3-cup (750-mL) Silicone Prep Bowl for 2–3 minutes, stirring every 30 seconds, or until smooth.
Place an even layer of add-ins into the bottom of the Snack Bar Maker wells. Pour the chocolate over the top and smooth out with Mini Mix ‘N Scraper®.
Chill the tray in the freezer for about 15 minutes, or in the refrigerator until the candy bars are set.
Yield: 12 servings
Nutrients per serving: U.S. nutrients per serving: Calories 250, Total Fat 14 g, Saturated Fat 9 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 34 g, Fiber 2 g, Sugars 30 g, Protein 3 g
APPLE CIDER BOURBON COCKTAIL
INGREDIENTS:
1 oz. (30 mL) cinnamon brown sugar simple syrup (see cook's tip)
2 oz. (60 mL) bourbon
1 oz. (30 mL) half & half
4 oz. (125 mL) apple cider
2 cups (500 mL) ice, divided
Optional: apple slices, cinnamon stick, caramel
DIRECTIONS:
Add the simple syrup, bourbon, half & half, and cider to the large cup of the Cocktail Shaker.
Add 1 cup (250 mL) of the ice to the large cup, seal the shaker, and shake vigorously.
To serve, add 1 tbsp (15 mL) of caramel to the bottom of a chilled glass and fill with ice. Use the Cocktail Strainer to strain into the glass. Garnish the glass with an apple slice, drizzle of caramel, and a cinnamon stick.
Cook's Tips:
Cinnamon Brown Sugar Simple Syrup:
½ cup (125 mL) light brown sugar
⅛ (0.5 mL) ground cinnamon
½ cup (125 mL) water
Combine the sugar, cinnamon, and water in a small saucepan. Bring to a simmer, uncovered, over medium heat.
When the sugar dissolves, remove the pan from the heat, cover, and let the syrup stand for 10 minutes.
Let the syrup cool completely before using. Store, covered, in the refrigerator for up to 6 months.
BAKED APPLE CIDER DONUTS
Prep 5 min/Cook 20 min/Ready in 25 min
INGREDIENTS:
Donuts
Oil for brushing
1¼ cups (300 mL) all-purpose flour
¼ cup (50 mL) granulated sugar
2 tsp (10 mL) apple pie spice
½ tsp (2 mL) baking soda
¼ tsp (1 mL) salt
½ cup (125 mL) apple sauce
½ cup (125 mL) frozen apple juice concentrate, thawed
1 egg
2 tbsp (30 mL) canola oil
Spiced Sugar
¼ cup (50 mL) granulated sugar
1 tsp (5 mL) apple pie spice
DIRECTIONS:
Preheat the oven to 350°F (180°C). Brush the Donut Pan with oil.
For the donuts, combine the flour, sugar, spice, baking soda, and salt in a medium bowl. Add the remaining ingredients and whisk until just combined.
Place the Large Round Tip on the large Decorating Bag. Fill the bag with dough and pipe around each well until it’s about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed. Remove from the oven to a Stackable Cooling Rack. Let the donuts cool in the pan for 5 minutes before releasing.
Meanwhile, combine the sugar and spice in a small resealable bag. Add several warm donuts to the bag and toss to coat. Repeat with the remaining donuts.
Yield: 12 servings
Nutrients per serving: U.S. nutrients per serving (1 donut): Calories 130, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 15 mg, Sodium 110 mg, Carbohydrate 25 g, Fiber 1 g, Sugars 14 g, Protein 2 g
Cook's Tips: You can substitute apple juice for apple juice concentrate. Add 1 cup (250 mL) of apple juice to a small saucepan. Bring it to a boil and simmer for 9–11 minutes, stirring occasionally, until the liquid reduces to ½ cup (125 mL).
Make your own apple pie spice mix by combining 1 tbsp (15 mL) of ground cinnamon, ¾ tsp (4 mL) of ground allspice, ½ tsp (2 mL) of ground nutmeg, and ½ tsp (2 mL) of ground ginger.
CHEESY SPINACH PINWHEEL WREATH
INGREDIENTS:
2 pkg (8 oz or 235 g each) refrigerated crescent rolls
2/3 cup (150 mL) gourmet spreadable cheese with garlic and herbs
8 slices (1 oz/30 g each) thinly sliced deli ham
1 cup (250 g) packed spinach leaves
DIRECTIONS:
Preheat oven to 375ºF (190ºC). Separate 1 piece of dough into four rectangles on the smooth side of Large Grooved Cutting Board. Press seams to seal.
Using Small Spreader, spread each rectangle with about 11/2 tbsp (22 mL) cheese to within ¼-in. (6-mm) of edges. Top with 1 slice ham and spinach leaves. Starting at the short side, roll up each rectangle, pinch edges to seal.
Repeat with a second roll of dough. Cut each roll crosswise into four slices using Serrated Bread Knife for a total of 32 slices. To create first ring of wreath, arrange 11 dough slices, slightly overlapping, on White Large Round Stone with Handles. Arrange remaining slices outside of first ring.
Bake 20-24 minutes or until golden brown. Remove from oven to Stackable Cooling Rack. Serve warm with Mini-Serving Spatula.
Yield: 16 servings of 2 pinwheels
Nutrients per serving: Nutrients per serving (2 pinwheels): Calories 150, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 15 mg, Carbohydrate 13 g, Protein 5 g, Sodium 410 mg, Fiber 0 g
Cook's Tips: Create a bow using one jar (12 oz or 370 mL) whole roasted red bell peppers. Drain and pat dry. Cut one bell pepper in half lengthwise into four strips. Arrange strips on finished wreath, forming a bow. Cut one small piece from remaining bell pepper to finish center of bow. Cut “berries” from remaining peppers using The Corer™. Garnish with fresh rosemary springs.
QUICHE LORRAINE TARTLETS
INGREDIENTS:
1 pkg. (15 oz) refrigerated pie crusts (2 crusts), softened according to package directions
2 eggs
1/2 cup half and half
1/8 tsp salt
4 slices cooked bacon
1/2 medium red bell pepper
2 tbsp finely chopped fresh chives
1/2 cup (2 oz) grated Swiss cheese
12 grape tomatoes
Coarsely ground black pepper
Additional chopped fresh chives or green onion (optional)
DIRECTIONS:
Preheat oven to 400°F. Unroll one pie crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All® Cup (nine around outside edge and three in center). Press disks into wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.
Whisk eggs, half and half and salt in Classic Batter Bowl using Stainless Whisk; pour into Measure-All® Cup. Set egg mixture aside and wipe out batter bowl with paper towels.
Finely chop bacon and bell pepper with Food Chopper. Press out excess moisture from bell pepper using paper towels. Finely chop chives using Utility Knife. Grate cheese using Ultimate Mandoline. Combine bacon, bell pepper, cheese and chives in batter bowl; mix well using Small Mix 'N Scraper®.
Pour egg mixture evenly into tart shells, sprinkle with cheese mixture. Cut tomatoes in half crosswise. Press one tomato half, cut side up, into center of each tartlet. Sprinkle with black pepper. Bake 14-16 minutes or until egg mixture is set and crusts are golden brown. Remove tartlets to serving platter and sprinkle with additional chopped chives, if desired.
Yield: 24 servings of 1tartlet
Nutrients per serving: Calories 90, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 25 mg, Carbohydrate 6 g, Protein 2 g, Sodium 100 mg, Fiber 0 g
Cook's Tips: To cook bacon, cut slices in half and cook in (8-in.) Sauté Pan over medium-high heat 8-10 minutes or until crisp. Drain on paper towels. For best results, place bell pepper skin side up on Cutting Board before chopping with the Food Chopper.
BAKED BRIE WITH APPLES & CRANBERRIES
INGREDIENTS:
1/2 medium apple
1/4 cup (50 mL) sliced almonds
1/4 cup (50 mL) sweetened dried cranberries
1 tbsp (15 mL) packed brown sugar
1/4 tsp (1 mL) cinnamon
1 tbsp (15 mL) butter or margarine, melted
1 4-in. (10-cm) round (8 oz/250 g) Brie or Camembert cheese with rind, room temperature
Apple wedges or assorted crackers (optional)
DIRECTIONS:
Preheat oven to 350°F (180°C). Chop apple with Food Chopper. Combine apple, almonds, cranberries, sugar, and cinnamon in Small Batter Bowl; mix gently. Stir in butter just until ingredients are moistened.
Cut Brie in half horizontally using Utility Knife. Place one half of Brie, rind side down, on Toaster Oven Pan. Spoon half of the apple mixture onto bottom half of Brie, spreading evenly. Top with remaining half of Brie, rind side up. Spoon remaining apple mixture over Brie.
Bake 12-15 minutes or until Brie begins to soften. Serve with apple wedges or assorted crackers, if desired.
Yield: 8 servings
Nutrients per serving: (excluding optional ingredients) Calories 150, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 7 g, Protein 7 g, Sodium 190 mg, Fiber 1 g
U.S. Diabetic exchanges per serving: 1/2 fruit, 1 medium-fat meat, 1 fat (1/2 carb)
Cook's Tips: Variation: Baked Brie with Pesto & Mushrooms: Using Food Chopper, chop 4 ounces mushrooms (1 cup) and 1/2 cup seasoned croutons. In Small (8-in.) Sauté Pan cook mushrooms in 2 teaspoons olive oil 2-3 minutes over medium-high heat; remove pan from heat. Add chopped croutons and 1/4 cup prepared basil pesto; mix gently. Assemble and bake Brie as recipe directs. Garnish with red bell pepper strips.
Prepared basil pesto, which is often packaged in tubs, can be found in the refrigerated fresh pasta or Italian foods section of the supermarket. Its distinctive flavor comes from fresh basil leaves, garlic, pine nuts, Parmesan cheese and olive oil.
Brie is a French cheese known for its soft texture and downy, white rind. When preparing Brie, leave the rind on the cheese. The entire cheese is edible, including the rind. An 8-ounce wedge of Brie can be substituted for the round.
Golden raisins or dried cherries can be substituted for dried cranberries, if desired.
Celebrate with Style: For special holiday gatherings, this elegant appetizer can be the centerpiece of a complete cheese tray. Add several other cheeses, from mild to sharp, bread sticks, crackers, apples, pears, and grapes for a sophisticated party offering.
CLASSIC PARTY DIP
INGREDIENTS:
CLASSIC PARTY DIP
1 cup (250 mL) mayonnaise
1 cup (250 mL) sour cream
2–3 tbsp (30–45) Greek Rub, Garlic & Herb Rub, or Bell Pepper Herb Rub (suggested spice blends from Pampered Chef)
LIGHTENED-UP CLASSIC PARTY DIP
1 cup (250 mL) low-fat mayonnaise
1 cup (250 mL) Greek yogurt
2–3 tbsp (30–45) Greek Rub, Garlic & Herb Rub, or Bell Pepper Herb Rub (suggested spice blends from Pampered Chef)
DIRECTIONS:
Combine all the ingredients in a medium bowl and mix well. Cover the bowl and refrigerate for at least 1 hour. Serve with veggie chips, pretzels, or vegetables.
Yield: 16 servings
STUFFED MUSHROOMS
Prep 20 min/Cook 15 min/Ready in 35 min
INGREDIENTS:
Mushrooms
2 pkgs (8 oz./225 g each) baby Bella mushrooms, washed and stems removed
2 tbsp (30 mL) olive oil
½ tsp (2 mL) salt
⅛ tsp (0.5 mL) black pepper
Filling
2 oz. (60 g) mozzarella cheese
2 green onions
4 oz. (125 g) low-fat cream cheese (Neufchatel) or goat cheese, softened
½ cup (125 mL) frozen spinach, thawed, drained, and squeezed dry
1½ tsp (7 mL) red wine vinegar
½ tsp (2 mL) Garlic & Herb Rub
⅛ tsp (0.5 mL) black pepper
Topping
1 tbsp (15 mL) butter, melted
¼ cup (60 mL) plain breadcrumbs
½ tsp (2 mL) Garlic & Herb Rub
DIRECTIONS:
Toss the mushrooms, oil, salt, and pepper in a small bowl. Place them on the cooking trays of the Deluxe Air Fryer.
For the filling, grate the mozzarella with the Microplane® Adjustable Coarse Grater. Finely chop the green onions. Add the mozzarella, onions, and remaining filling ingredients to a medium bowl and mix well.
Use a scoop or spoon to stuff the mushrooms. For the topping, combine the breadcrumbs, melted butter, and rub in a small bowl. Dip the mushrooms (filling-side down) into the breadcrumb mixture to coat.
Place the trays on the top and bottom racks of the air fryer. Turn the wheel to select the ROAST setting; press the wheel to select. Turn the wheel to adjust the time to 15 minutes; press the wheel to start. Switch the trays halfway through cooking (you’ll hear beeps as a reminder).
Yield: 6 servings
Nutrients per serving: U.S. nutrients per serving (based on using cream cheese for filling): Calories 190, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 390 mg, Carbohydrate 10 g, Fiber 2 g, Total Sugars 3 g (includes 0 g added sugars), Protein 7 g
CAULIFLOWER POTATO SOUP
Prep 5 min/Cook 25 min/Ready in 30 min
INGREDIENTS:
1½ lbs. (700 g) russet potatoes, peeled (about 3 medium)
½ cup (125 mL) vegetable broth
4 oz. (125 g) sharp cheddar cheese (1 cup/250 mL grated), plus more for topping
2 cups (500 mL) cauliflower florets (6 oz./175 g)
3 cups (750 mL) milk
2 tbsp (30 mL) butter
1 tbsp (15 mL) Three Onion Rub
½ cup (125 mL) sour cream
Optional: Bacon bits, chopped green onions
DIRECTIONS:
Cut potatoes in half lengthwise. Add potatoes and broth to the Rockcrok® Dutch Oven. Microwave covered for 11 minutes.
Meanwhile, coarsely grate the cheese.
Rotate the potatoes and add the cauliflower. Microwave, covered, 7–9 minutes or until potatoes are tender when pierced with a fork.
Coarsely mash the potato and cauliflower mixture. Add the milk, butter, and Three Onion Rub. Microwave, covered, until hot, about 4–5 minutes.
Place the sour cream in a small bowl. To temper, add 1 tbsp (15 mL) of hot soup at a time, whisking between each addition until the mixture is warm. Then add the sour cream mixture into the soup. Stir in the cheese and gently whisk until it fully melts.
Top with additional cheese, bacon, and green onions if you like.
Yield: 6 servings
Nutrients per serving: U.S. nutrients per serving: Calories 310, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 55 mg, Sodium 400 mg, Carbohydrate 27 g, Fiber 2 g, Total Sugars 8 g (includes 0 g added sugars), Protein 12 g
Cook's Tips: When cold dairy is mixed into a hot sauce, it can curdle. That’s why tempering is your friend; it gradually brings your hot soup and cold sour cream to a similar temperature before combining them completely.
STEAMED SALMON IN VEGETABLES
Prep 5 min/Cook 10 min/Ready in 15 min
INGREDIENTS:
1 fennel bulb, fronds removed
1 red bell pepper, stem and core removed
1 garlic clove, crushed
½ lemon
½ tsp (2 mL) salt
1 zucchini
2 salmon filets (4–6 oz/125–175 g)
oil for spritzing
½ tbsp (7 mL) Garlic & Herb Rub
DIRECTIONS:
Spiralize the fennel bulb and red bell pepper using the ribbon blade of the Veggie Spiralizer.
Place the fennel, pepper, garlic, and lemon, juiced with the Citrus Press, into the Mini Deep Covered Baker. Stir to combine, then microwave on HIGH, covered, for 5 minutes.
Meanwhile, spiralize the zucchini (using the fettuccine blade). Add the zucchini to the fennel mixture and stir to combine.
Place the salmon filets on top of the vegetables. Spray with oil using the Kitchen Spritzer and sprinkle with the Garlic & Herb Rub.
Microwave, covered, on HIGH for 6–8 minutes; let stand, covered, for 2 minutes before serving.
Yield: 2 servings
Nutrients per serving: U.S. Nutrients per Serving: Calories 310, Total Fat 16 g, Saturated Fat 3.5 g, Cholesterol 60 mg, Sodium 910 mg, Total Carbohydrate 15 g, Fiber 5 g, Sugars 4 g, Protein 26 g
HERB SEASONED BEEF RIB ROAST
INGREDIENTS:
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
4 garlic cloves, pressed
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
6-8 pounds well-trimmed beef rib roast (2-4 ribs), small end
2 medium onions, sliced
1 can (14 1/2 ounces) beef broth, divided
3/4 cup water
DIRECTIONS:
Preheat oven to 350°F. Chop thyme leaves with Food Chopper. Combine thyme, garlic, black pepper, and salt. Press evenly over surface of beef roast.
Slice onions into 1/4-inch-thick slices using Ultimate Mandoline. Cover bottom of Rectangular Baker with onion slices. Add 3/4 cup of the beef broth and water. Reserve remaining broth for Mushroom Sauce.
Place roast, fat side up, on onions in baker. Do not cover. Insert Digital Pocket Thermometer, so tip is centered in thickest part, not resting in fat, or touching bone. Do not cover. Roast 2 hours, 15 minutes to 2 hours, 30 minutes for medium rare; 2 hours, 45 minutes to 3 hours for medium doneness.
Remove roast from oven when thermometer registers 135°F for medium rare; 150°F for medium. Remove roast to Reversible Bamboo Carving Board; loosely tent with aluminum foil. Temperature will rise approximately 10°F during standing. (See Cook's Tip.) Let stand 15-20 minutes to allow juices to set and for easier carving.
Increase oven temperature to 425°F. Using Baster, remove meat drippings from baker; reserve for preparing Individual Yorkshire Puddings. Carve roast using Carving Set. Serve with Mushroom Sauce.
Yield: 8-10 servings of 4 ounces cooked beef
Nutrients per serving: Calories 270, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 90 mg, Carbohydrate 3 g, Protein 33 g, Sodium 290 mg, Fiber 0 g
U.S. Diabetic exchanges per serving: 4 meat, 1 vegetable
Cook's Tips: You may want to ask the meat retailer to remove the chine bone for easier carving. Trim fat to 1/4-inch thickness.
Once meat has been removed from the oven it will continue to cook during the standing time due to the internal residual heat. That's why it's important to remove this roast from the oven when the thermometer registers about 10°F below a desired ending temperature of 145°F for medium-rare doneness or 160°F for medium doneness. Upon carving, the beef roast will be moist and tender, and not overcooked.
ROSEMARY PORK ROAST WITH VEGETABLES
Prep 10 min/Cook 90 min/Ready in 100 min
INGREDIENTS:
1 boneless pork loin roast (3½-4 lbs.), rolled and tied
1 tsp (5 mL) salt
1 tsp (5 mL) black pepper
3 tbsp (45 mL) Rosemary Herb Seasoning Mix, divided
1 tbsp (15 mL) canola oil
10 small carrots, trimmed and peeled
1 leek, trimmed and cut into 1" (2.5-cm) pieces
¼ cup (60 mL) chicken stock
DIRECTIONS:
Preheat the oven to 350°F (180°C). Season the pork evenly with salt, pepper, and 2 tbsp (30 mL) of the seasoning mix. Heat the oil in a large oven-safe pan over medium-high heat for 1–3 minutes, or until the oil is shimmering. Cook the pork until it’s browned, about 8–10 minutes, turning occasionally.
Meanwhile, toss the potatoes, carrots, leek, and remaining seasoning mix in a large bowl until coated. Arrange the vegetables around the pork in the pan, then add the stock. Cover the pan with the lid and bake for 55 minutes. Carefully remove the lid and bake until the pork reaches 145°F (57°C), 10–15 minutes.
Remove the pan from the oven. Let it stand, covered, for 10 minutes. Slice the pork and serve with the vegetables.
Yield: 10 servings
Nutrients per serving: U.S. nutrients per serving: Calories 340, Total Fat 15 g, Saturated Fat 2.5 g, Cholesterol 100 mg, Sodium 530 mg, Carbohydrate 15 g, Fiber 3 g, Total Sugars 3 g (includes 0 g added sugars), Protein 36 g
CORNED BEEF AND CABBAGE
Prep 10 min/Cook 490 min/Ready in 500 min
INGREDIENTS:
Corned Beef & Vegetables
2–3 lbs. (1&ndash1½ kg) corned beef brisket
1 medium onion, peeled and chopped
2 carrots, peeled and chopped
1 lb. (450 g) small red potatoes (about 6), quartered
3 cups (750 mL) water
1 tbsp (15 mL) Rosemary Herb Seasoning Mix, divided
½ green cabbage, cut into wedges
Sauce
1 container (7.5 oz./212 g) chive & onion cream cheese, softened
¼ cup (60 mL) milk
3 tbsp (45 mL) prepared horseradish
DIRECTIONS:
Trim any excess fat from the brisket and place it in the Rockcrok® Dutch Oven.
Add the vegetables, water, and seasoning mix.
Place the Dutch oven in the Rockcrok® Slow Cooker Stand and cook on LOW for 8 hours.
Transfer the beef to a cutting board. Add the cabbage to the Dutch oven and microwave for 8–10 minutes, or until the cabbage is tender. Slice the corned beef.
In a small mixing bowl, combine all the ingredients for the sauce. Serve with the corned beef and vegetables.
Yield: 8–10 servings
Nutrients per serving: U.S. nutrients per serving: Calories 380, Total Fat 27 g, Saturated Fat 10 g, Cholesterol 90 mg, Sodium 1,860 mg, Carbohydrate 12 g, Fiber 2 g, Sugars 5 g (includes 0 g added sugars), Protein 23 g
BUTTERY DILL CARROTS
INGREDIENTS:
1 pkg (1 lb./450 g) baby-cut carrots (about 3 cups/750 mL)
¼ cup (50 mL) water
1 tbsp (15 mL) butter or margarine
1 tbsp (15 mL) snipped fresh dill weed or 1 tsp (5 mL) dried dill weed
⅛ tsp (0.5 mL) salt
DIRECTIONS:
Place the carrots and water in a Large Micro-Cooker®. Microwave on HIGH for 6 minutes or until the carrots are tender-crisp. Drain the carrots.
Add the butter, dill, and salt; toss gently to evenly coat the carrots.
Yield: 6 servings
Nutrients per serving: Calories 45, Total Fat 2 g, Saturated Fat less than 5 g, Cholesterol 5 mg, Carbohydrate 6 g, Protein less than 1 g, Sodium 95 mg, Fiber 1 g
PEPPERMINT BROWNIE TRIFLE
INGREDIENTS:
1 pkg (18.3 oz or 450 g) fudge brownie mix (plus ingredients to make brownies)
1 pkg (10 oz/300 g) peppermint hard candies, unwrapped
1 container (16 oz/450 g) thawed frozen whipped topping
DIRECTIONS:
Preheat oven to 325°F (160°C). Spray wells of Brownie Pan with nonstick cooking spray. Prepare brownie mix according to package directions. Divide batter evenly into wells of pan.
Bake 23-26 minutes or until wooden pick inserted into center comes out clean. Remove from oven. Let stand 5 minutes. Remove from pan and cool completely.
Cut each brownie into four squares. Place candies into a large resealable plastic bag and coarsely crush using flat side of Meat Tenderizer.
To assemble trifle, place half the brownies in bottom of a trifle bowl. Top with half of the whipped topping, spreading to edges. Sprinkle with half of the crushed peppermint candies. Repeat layers.
Yield: 16 servings
Nutrients per serving: Calories 280, Total Fat 6 g, Saturated Fat 4.5 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 50 g, Fiber 0 g, Protein 0 g
For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill Email her at lindathechef@gmail.com.