People have been saying, “I love you,” with food for as long as anyone can remember.
Whether it means getting up at the crack of dawn to make pancakes or bacon and eggs for your loved ones before they go off to school or work then rushing off to your own job.
Do you pack special lunches with just the right treat or make romantic candlelight dinners?
The foods you prepare and how you present them show people you care.
For this month, Linda shares some of Pampered Chef’s best recipes for breakfast/brunch, lunches, or a romantic dinner.
Whether she’s demonstrating products for 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?”
BANANA-ORANGE MUFFIN BREAD
INGREDIENTS:
Bread
2 cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup mashed ripe bananas (about 2 medium)
1 egg
¼ cup butter or margarine, melted
1 teaspoon orange zest
1/3 cup orange juice
Streusel
2 tablespoons butter or margarine
2 tablespoons sugar
¼ cup all-purpose flour
1 teaspoon orange zest
DIRECTIONS:
Preheat oven to 400°F. Using Kitchen Spritzer, lightly spray bottom of Stoneware Loaf Pan with vegetable oil. For bread, combine flour, sugar, baking powder, baking soda and salt in Classic Batter Bowl. Mash bananas in Small Batter Bowl. Add egg, butter, orange zest and juice; mix well. Add banana mixture to dry ingredients; mix just until dry ingredients are moistened. Pour into prepared Pan. For streusel, combine butter, sugar, flour and orange zest in small bowl; mix with Pastry Blender until mixture resembles coarse crumbs. Sprinkle streusel over batter. Bake 40-45 minutes or until wooden pick inserted in center comes out clean.
Yield: 1 loaf - 12 servings
Nutrients per serving: Approximately 200 calories and 7 grams of fat per serving
Cook's Tips:
For best results, cool the bread in the Loaf Pan on a Stackable Cooling Rack 10 minutes. Then loosen the sides of the bread from the Pan with a knife and turn the loaf out onto the Cooling Rack to cool completely.
To freeze the baked loaf, wrap the cooled loaf in heavy-duty aluminum foil, or place in a resealable plastic bag, and freeze for up to 3 months. Let stand at room temperature to thaw.
FRESH FRUIT SALAD
INGREDIENTS:
Salad
6 strawberries, stemmed (about ½ cup/125mL)
½ cup (125 mL) red or green seedless grapes
8 oz. (250 g) fresh pineapple (about ½ a medium pineapple)
1 kiwi, peeled
Dressing
1 tsp (5 mL) lime zest
2 tsp (10 mL) lime juice
2 tsp (10 mL) honey
⅛ tsp. (0.5 mL) salt
Toppings
2 tbsp (30 mL) sliced almonds
1 tbsp (15 mL) small mint leaves (optional)
DIRECTIONS:
Add the strawberries and grapes to the colander of the Salad Cutting Bowl and rinse. Add the remaining salad ingredients. Place the cutting platform on top of the colander and twist until the notches are aligned.
Flip the bowl over and use the Coated Chef’s Knife to cut along the slots. Gently lift the colander and turn it one quarter turn; slice again. Continue turning and slicing until produce reaches the desired size. Place the colander into the bowl.
Add the dressing ingredients to the condiment container and shake until combined. Add dressing and toppings to the condiment container side of the cutting platform and place it on top of the bowl. Cover with the lid.
When you’re ready to eat, slide out the colander to pour the salad into the bowl. Add dressing and toppings.
Yield: 1 serving of (3 cups/750 mL salad plus dressing)
Nutrients per serving:
U.S. nutrients per serving: Calories 300, Total Fat 7 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 78 g, Fiber 10 g, Sugars 60 g, Protein 6 g
BOUNTIFUL BRUNCH PIZZA
INGREDIENTS:
Crust
1 package (24 ounces) frozen shredded hash brown patties, thawed and broken apart
1 egg, beaten
Salt and ground black pepper to taste
Egg Topping
7 eggs
1/2 cup milk
Salt and ground black pepper to taste (optional)
1 cup chopped ham
1/2 cup sliced fresh mushrooms
1/4 cup green onion slices
1/4 cup chopped green bell pepper
1 1/2 cups (6 ounces) shredded cheddar cheese
DIRECTIONS:
Preheat oven to 400°F. Cover Large Round Stone with Handles with sheet of Parchment Paper. For crust, combine potatoes, egg, salt and pepper in Classic Batter Bowl; mix well. Spread potato mixture into 14-inch circle on prepared Stone; pat down with back of spoon. Bake 20 minutes; remove from oven. For egg topping, whisk eggs and milk in Small Batter Bowl. Season with salt and black pepper, if desired Microwave on HIGH 3 minutes; stir Microwave an additional 3 minutes; stir. Spread cooked egg mixture evenly over potato crust; top with ham, mushrooms, green onion and bell pepper. Sprinkle with cheese. Return to oven. Bake 10 minutes. To serve, cut into wedges with Pizza Cutter.
Yield: 10 servings
Nutrients per serving: Approximately 210 calories and 15 grams of fat per serving
Cook's Tips:
For a special breakfast or company brunch without the last minute rush, assemble the recipe ingredients the night before. For example, place the hash brown potatoes in the refrigerator to thaw. Chop the ham and bell pepper with the Food Chopper. Slice the mushrooms with the Egg Slicer Plus®. Place in separate containers. Mix the eggs and the milk in the Batter Bowl. Cover all ingredients, refrigerate overnight and sleep tight!
CLASSIC DELI WRAPS
INGREDIENTS:
1 container (8 ounces) light cream cheese spread
6 tablespoons Dijon mustard
1 tablespoon honey
1 ½ cups thinly sliced iceberg lettuce
1 large tomato, seeded and diced
1 medium green bell pepper, diced
6 (8-inch) whole wheat flour tortillas
8 ounces thinly sliced deli ham
¾ cup (3 ounces) shredded Swiss cheese
6 slices bacon, crisply cooked, drained and crumbled
DIRECTIONS:
Combine cream cheese, mustard and honey in Small Batter Bowl; mix well using Small Mix 'N Scraper®. Slice lettuce and dice tomato and bell pepper using Chef's Knife.
Using Medium Scoop, top each tortilla with a level scoop of cream cheese mixture; spread to within 1/4 inch of edge using Small Spreader. Cover with 1/4 cup lettuce, pressing lightly. Place two ham slices over lettuce. Grate 2 tablespoons cheese over ham using Rotary Grater. Top evenly with tomato, bell pepper and bacon.
Roll up each tortilla tightly. To serve, cut each wrap diagonally in half with Bread Knife.
Yield: 6 servings or 24 sample servings
Nutrients per serving: Calories 370, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 31 g, Protein 21 g, Sodium 1150 mg, Fiber 3 g
Cook's Tips:
Mix and match ingredients to design your own wrap creation! Experiment with different flavors of flour tortillas such as spinach or sun-dried tomato. Spread tortillas with flavored soft cream cheese or hummus and top with your favorite greens. Layer your favorite deli meats and cheeses over the top. Sprinkle with vegetables such as thinly sliced red or green onions, chopped cucumber, alfalfa sprouts or shredded carrot. Roll up tightly and enjoy your tailored specialty!
EASY CORN CHOWDER
INGREDIENTS:
2 medium unpeeled red potatoes
1 cup cubed cooked ham
1/2 cup diced red bell pepper
1/2 cup coarsely chopped celery
1 teaspoon butter or margarine
2 tablespoons all-purpose flour
1 can (14-14 1/2 ounces) chicken broth
1 can (12 ounces) fat-free evaporated milk
1 can (15 ounces) creamed corn
2 tablespoons sliced chives
Salt and ground black pepper to taste
Cooked crumbled bacon (optional)
DIRECTIONS:
Cut potatoes and ham into 1/2-inch cubes using Chef's Knife; set aside. Dice bell pepper. Coarsely chop celery using Food Chopper. Heat butter in (3-qt.) saucepan over medium heat. Add bell pepper and celery; cook and stir 3-4 minutes or until vegetables are crisp-tender. Stir in flour; heat until bubbly. Gradually add broth, evaporated milk and corn, whisking with Silicone Sauce Whisk until blended.
Add potatoes; bring to a boil. Reduce heat; cook, uncovered, 10 minutes or until potatoes are tender. Stir in ham; heat through. Remove from heat; stir chives into soup and season with salt and black pepper. Ladle soup into bowls using Nylon Ladle. Top with bacon and serve with Lacy Cheese Crips, if desired.
Yield: 6 1/2 cups – 6 servings of about 1 cup
Nutrients per serving: Calories 210, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 15 mg, Carbohydrate 34 g, Protein 11 g, Sodium 880 mg, Fiber 1 g
U.S. Diabetic exchanges per serving:
1 starch, 1 milk, 1 fat (2 carb)
Cook's Tips: If desired, 8 ounces bay scallops can be substituted for the ham.
STRAWBERRY HEART BROWNIES
INGREDIENTS:
6 strawberries
1 pkg. (18-21 oz/450 g) fudge brownie mix (plus ingredients to make brownies)
1 container (16 oz/453 g) white frosting
DIRECTIONS:
Cut the top off of a small strawberry in a V shape using a Coated Paring Knife to create a heart shape and remove the stem at the same time.
Prepare box of fudge brownie mix in the Brownie Pan according to package directions. Once cooled, decorate as shown; pipe the lettering using the Easy Accent® Decorator filled with white frosting and fitted with the round tip and complete the sweet with a strawberry heart.
Yield: 12 servings
SKINNY CAESAR SALAD WITH GRILLED ROMAINE
INGREDIENTS:
Lightened-Up Caesar Dressing
⅔ cup (150 mL) plain fat-free yogurt
3 tbsp (45mL) lemon juice
1½ tbsp (22 mL) red wine vinegar
1½ tbsp (22 mL) Worcestershire sauce
2 tsp (10 mL) anchovy paste
2 tsp (10 mL) Dijon mustard
½ tsp (2 mL) black pepper
2 tbsp (30 mL) olive oil
Salad
1 French demi-baguette (about 4 oz/125 g)
1 tbsp (15mL) olive oil
1 tbsp (15mL) Garlic & Herb Rub
8 oz (250 g) fresh asparagus, trimmed
½ medium zucchini
3 romaine hearts, divided
3 hardboiled eggs, peeled
½ oz (15 g) fresh Parmesan cheese
DIRECTIONS:
Combine the dressing ingredients in the Measure, Mix & Pour®. Set aside 3 tbsp (45 mL) of dressing.
For the croutons, use the Coated Bread Knife to cut the baguette into 1" (2.5-cm) cubes. Place the bread in a medium bowl and toss with the oil and rub.
Cut the asparagus into 1" (2.5-cm) pieces. Cut the zucchini in half lengthwise, then slice into half-moons with the Quick Slice.
Heat the Nonstick Double Burner Grill over medium-high heat for 3–5 minutes. Place the bread pieces on one side of the pan and the asparagus and zucchini on the other side. Grill for 5–6 minutes, or until grill marks appear and the bread is toasted, turning occasionally. Transfer the vegetables and toasted bread to a large serving bowl.
Cut 2 of the romaine hearts in half lengthwise, keeping the core intact.
Brush the romaine pieces with the reserved dressing. Place the romaine hearts in the pan, cut-side down. Grill for 2–5 minutes, or until grill marks appear and the edges are slightly charred, turning occasionally.
Transfer the romaine from the pan to a cutting board. Slice both the grilled and remaining fresh romaine and add them to the bowl.
Slice the eggs with the Quick Slice and add them to the bowl. Pour about ½ cup (125 mL) of the dressing over the salad. Grate the Parmesan over the top with the Microplane® Adjustable Fine Grater or Zester. Toss well to combine.
Yield: 4 servings
Nutrients per serving: U.S. Nutrients per serving (¼ of the salad and 2 tbsp/30 mL dressing): Calories 250, Total Fat 10 g, Saturated Fat 2.5 g, Cholesterol 150 mg, Sodium 590 mg, Carbohydrate 27 g, Fiber 5 g, Sugars 9 g, Protein 14 g
Cook's Tips: You’ll have some leftover salad dressing. Use if for your next salad, or to marinate chicken or vegetables before cooking.
GARLIC BREAD BITES
INGREDIENTS:
Canola oil for greasing pan
1 pkg. (11 oz) refrigerated French bread dough (see Cook’s Tip)
2 tbsp (30 mL) butter
1 tsp (5 mL) Italian Seasoning Mix
2 garlic cloves
DIRECTIONS:
Preheat oven to 375˚F (190˚C). Using Chef’s Silicone Basting Brush, brush bottom of Small Rectangular Baker with oil.
Cut dough crosswise into 4 equal logs. Place logs in baker. Using Professional Shears, cut each log crosswise to make 3 pieces, then cut lengthwise to make 6 small (about ½ in./1-cm) squares. (There will be 24 total squares.) Using fingers gently open squares to slightly separate dough.
Place butter and seasoning mix in (1-cup/250-mL) Prep Bowl. Press in garlic with Garlic Press. Microwave, uncovered, on HIGH 30-45 seconds; stir and drizzle evenly over dough.
Bake, uncovered for 22-25 minutes or until deep golden brown. Cool 5 minutes.
Yield: 6 servings of 4 pieces
Nutrients per serving: U.S. Nutrients per serving (4 pieces): Calories 160, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 10 mg, Sodium 330 mg, Carbohydrate 24 g, Fiber 1 g, Protein 4 g
Cook's Tips:
1 pkg (7.5 oz/212 g) buttermilk biscuits can be substituted for the refrigerated French bread dough. Cut each biscuit in half with Professional Shears. Arrange in baker (in 5 rows of 4). Proceed as recipe directs.
TOASTED ORZO SKILLET WITH SHRIMP
INGREDIENTS:
8 oz. (250 g) large frozen, thawed shrimp, peeled and deveined (31-40 per pound)
1 tsp (5 mL) Lemon Pepper Rub
1 tbsp (15 mL) canola oil
1 small onion
1 tbsp (15 mL) butter
2 garlic cloves
½ tsp (2 mL) salt
1 cup (250 mL) orzo pasta
1¾ cups (425 mL) low-sodium chicken broth
½ cup (125 mL) frozen peas
1 oz. (30 g) pecorino Romano or Parmesan cheese
1 lemon
¼ cup (50 mL) fresh parsley leaves
DIRECTIONS:
Season the shrimp with the rub. Heat the oil in the 10" (25-cm) Stainless Steel Nonstick Skillet over medium-high heat for 3–5 minutes. Add the shrimp and sear for 2–3 minutes on each side, or until they’re lightly browned and pink. Remove the shrimp from the skillet.
Cut the onion into chunks and chop with the Food Chopper.
Add the butter to the skillet and cook until it’s melted. Add the onion, garlic pressed with the Garlic Press, and salt and sauté for 1–2 minutes, or until the onion is translucent.
Add the orzo to the skillet. Stir while the orzo is toasting, for about 2–3 minutes.
When the orzo is browned, add the broth and peas. Simmer for 6–8 minutes, uncovered, or until the liquid is absorbed. (You can add more broth as needed if the orzo needs more time.)
Grate the cheese with the Microplane® Adjustable Fine Grater. Juice the lemon into the skillet with the Citrus Press. Add the shrimp and half of the cheese; stir. Remove the skillet from the heat.
Use the Herb Mill to grate the parsley over the top of the skillet. Top with remaining cheese.
Yield: 4 servings
Nutrients per serving: U.S. Nutrients per serving (about 1 cup/250 mL): Calories 360, Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 85 mg, Sodium 790 mg, Carbohydrate 50 g, Fiber 4 g, Sugars 5 g, Protein 19 g
LEMON-CHERRY CRUMBLE CAKE
INGREDIENTS:
1/2 cup (125 mL) sliced almonds
1 pkg. (18.25 oz or 510 g) yellow cake mix, divided
1/2 cup (125 mL) butter (1 stick), melted and divided
1 lemon
1 container (8 oz or 250 mL) sour cream
1 egg
1 can (12 oz) cherry cake and pastry filling (see Cook’s Tip)
Vanilla ice cream (optional)
DIRECTIONS:
For crumb topping, coarsely chop almonds using Food Chopper. Combine almonds, 1 cup (250 mL) of the cake mix (see step by step photo, right) and 3 tbsp (45 mL) of the butter in Deep Covered Baker; mix until moistened. Microwave, uncovered, on HIGH 2–4 minutes or until beginning to brown, stirring once every minute. Spread crumb topping over Parchment Paper to cool. Wipe out any remaining crumbs from baker.
Zest lemon using Microplane® Adjustable Fine Grater to measure 1 tbsp (15 mL). Juice lemon using Juicer to measure 1/4 cup (50 mL). Combine remaining cake mix, zest, juice, sour cream, egg and remaining 5 tbsp (75 mL) butter in Classic Batter Bowl; mix until smooth. Pour cake batter into baker, spreading to edges. Using Small Scoop, scoop pastry filling evenly over batter. Microwave, covered, on HIGH 8–10 minutes or until center of cake springs back when lightly pressed.
Carefully remove baker from microwave using Silicone Oven Mitts. Sprinkle crumb topping over cake; let stand, uncovered, 5 minutes. Serve warm with ice cream, if desired.
Yield: 8 servings
Nutrients per serving: Calories 570, Total Fat 28 g, Saturated Fat 12 g, Cholesterol 70 mg, Sodium 570 mg, Carbohydrate 75 g, Fiber 2 g, Protein 6 g
Cook's Tips: Cake and pastry filling is sold in jars and is formulated not to spread when baked. For a substitute for the cake and pastry filling, combine 1 cup (250 mL) cherry jam or preserves and 2 tbsp (30 mL) cornstarch in Small Batter Bowl; mix until cornstarch is dissolved. Proceed as recipe directs.
Any flavor cake and pastry filling, jam or preserves can be substituted for the cherry cake and pastry filling.
For best results, use a microwave with a built-in turntable.
For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill
Email her at lindathechef@gmail.com.