How do you ring in the New Year? For most of us there will be food and beverages involved even if we aren’t taking part in a big New Year’s celebration.

Many of us will be making resolutions to eat healthier and drop a few pounds in 2022.

Linda Cahill has delicious recipes from Pampered Chef to help you ring in the New Year.

Linda is an Independent Advanced Director at Pampered Chef.

Each month she shares tips and recipes from Pampered Chef. This month, Linda has some fun and easy recipes for your holiday table.

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?”

FRENCH 75

Ingredients:

One Cocktail:

¾ ounce (20 mL) Simple Syrup

¾ ounce (20 mL) lemon juice

1 ½ ounces (40 mL) Gin

1 cup (250 mL) Ice

½ cup (125 mL) Champagne

1 lemon peel (optional)

Directions:

Combine the Simple Syrup, lemon juice, and alcohol in the large cup of the cocktail shaker. Add the ice and seal the shaker before shaking vigorously.

Garnish with a lemon peel

8 Cocktails:

¾ cup (175 mL) Simple Syrup

¾ cup (175 mL) lemon juice

1 ½ cups (355 mL) Gin

8 cups (2 L) Ice

4 cups (1 L) Champagne

8 lemon peels (optional)

Directions:

Combine the Simple Syrup, lemon juice, and alcohol in a large pitcher.

When ready to serve, add up to 12 ounces to the large cup of the cocktail shaker.

Add the ice and seal the shaker before shaking vigorously.

Garnish with a lemon peel.

SPICY CAULIFLOWER BITES

INGREDIENTS:

Cauliflower

4 egg whites

1 cup (250 mL) panko breadcrumbs

2 tbsp. (30 mL) butter, melted

¼ tsp. (1 mL) salt

Oil for spraying

1 medium head cauliflower, cut into florets (about 4 cups/1 L florets)

Sauce

1 lime

¼ cup (60 mL) honey

2 tbsp. (30 mL) ketchup

2–3 tsp. (10–15 mL) Sriracha hot sauce

Optional: Sesame seeds, lime wedges

DIRECTIONS:

Whisk the egg whites together in one Coating Tray until foamy.

Combine the panko, melted butter, and salt in a second coating tray.

Spray the cooking trays of the Deluxe Air Fryer with oil. Coat 2–3 cauliflower florets at a time in the egg whites, then coat in the panko mixture. Repeat with the remaining florets. Place the coated florets on the cooking trays, then place the trays on the top and middle 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 18 minutes; press the wheel to start. Switch the trays halfway through cooking (you’ll hear beeps as a reminder).

Zest the lime with the Microplane® Zester to measure ½ tsp (2 mL). Combine the lime zest, honey, ketchup, and Sriracha in a small bowl.

Transfer the cauliflower to a platter. Drizzle the sauce over the cauliflower and sprinkle with sesame seeds, if desired. Garnish with lime wedges.

Yield: 4–6 servings

Nutrients per serving: U.S. nutrients per serving: Calories 290, Total Fat 7 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Sodium 560 mg, Carbohydrate 39 g, Fiber 2 g, Total Sugars 21 g (includes 16 g added sugars), Protein 20 g

CRUSTY CRAB CAKES WITH LEMON BUTTER SAUCE

INGREDIENTS:

Crab Cakes

8 ounces king or snow crab meat, shelled and torn into pieces (about 1 pound crab legs in shells)

3 slices French bread, coarsely chopped (3/4 cup fresh breadcrumbs), divided

2 tablespoons mayonnaise

2 teaspoons snipped fresh parsley

1 teaspoon Dijon mustard

1/2 teaspoon finely grated lemon zest

1/4 teaspoon coarsely ground black pepper

2 tablespoons vegetable oil

Lemon-Butter Sauce

1/4 cup dry white wine such as Chardonnay

2 tablespoons lemon juice

1 shallot, finely chopped

2 tablespoons heavy whipping cream

1/8 teaspoon salt

2 tablespoons butter, cut into small pieces

DIRECTIONS:

For crab cakes, combine crabmeat, 1/4 cup of the breadcrumbs, mayonnaise, parsley, mustard, lemon zest. and black pepper in Classic Batter Bowl; mix gently. Divide mixture into four equal patties. Coat patties with remaining 1/2 cup breadcrumbs. Heat oil in (10-in.) Sauté Pan over medium heat until hot; add crab cakes. Cook 4-6 minutes or until both sides are deep golden brown and crisp, turning once. Remove from pan; drain on paper towels.

Meanwhile, for lemon-butter sauce, combine wine, lemon juice, and shallot in (8-in.) Sauté Pan. Simmer over medium-high heat 1-2 minutes or until most of the liquid is evaporated. Add cream and salt; bring to a boil and remove from heat. Add butter pieces one at a time, whisking after each addition using Silicone Sauce Whisk until butter is completely incorporated. Spoon sauce onto plates; top with crab cakes.

Yield: 4 servings of 1 crab cake and 4 servings of 1 tbsp.. sauce

Nutrients per serving: Calories 290, Total Fat 22 g, Saturated Fat 7 g, Cholesterol 50 mg, Carbohydrate 11 g, Protein 12 g, Sodium 840 mg, Fiber less than 1 g  

U.S. Diabetic exchanges per serving: 1 starch, 1 medium-fat meat, 3 fat (1 carb)

Cook's Tips: Using Kitchen Shears, carefully cut down the length of the shell on two opposite sides of the crab leg; split the shell apart to remove meat. Place crabmeat onto paper towels to absorb excess moisture; do not squeeze dry.

Lump crabmeat can be substituted for the crab legs if desired.

Once the butter has been added to the sauce, it cannot be reheated. The wine reduction can be made in advance, however. When ready to serve, heat the reduction and add the butter as directed; serve immediately.

BRIOCHE FRENCH TOAST

INGREDIENTS:

3 eggs

½ cup (125 mL) milk

¼ tsp. (1 mL) orange zest

¼ tsp. (1 mL) vanilla extract

¼ tsp. (1 mL) salt

1 tbsp. (15 mL) butter

8 slices Brioche bread, 1/2–¾" (1–2-cm) thick

Optional: Powdered sugar, maple syrup, mixed berries

DIRECTIONS:

Set the Deluxe Electric Grill & Griddle to 'GRIDDLE' in the Flat position.

Whisk the eggs, milk, orange zest, vanilla, and salt in a shallow bowl.

When preheated, add the butter to both plates.

Dip 1 bread slice at a time in the egg mixture, coating both sides, and place on the griddle. Cook until golden brown, 1½–2 minutes per side.

Serve with syrup or powdered sugar and berries if you’d like.

Yield: 4 servings

Nutrients per serving: U.S. nutrients per serving (2 slices): Calories 430, Total Fat 19 g, Saturated Fat 9 g, Cholesterol 220 mg, Sodium 530 mg, Carbohydrate 48 g, Fiber 5 g, Sugars 13 g (includes 1 g added sugars), Protein 14 g

Cook's Tips: You can use any thickly sliced bread, but rich, sweet bread like brioche or challah makes this especially delicious.

TOASTED QUINOA ENERGY BITES

INGREDIENTS:

¾ cup (175 mL) uncooked quinoa

2 cups (500 mL) instant or quick oats (see Cook’s tips)

⅔ cup (150 mL) sweetened flaked coconut

½ cup (125 mL) miniature semi-sweet chocolate morsels

¾ cup (175 mL) creamy peanut butter

⅓ cup (75 mL) honey or agave nectar

DIRECTIONS:

Heat 8" (20–cm) Nonstick Fry Pan over medium-high heat 1–3 minutes. Toast quinoa 3–5 minutes or until starts to brown and pop, stirring occasionally. Remove quinoa to Classic Batter Bowl to cool slightly.

Place oats in Manual Food Processor; process until coarsely chopped.

Add oats and remaining ingredients to the batter bowl. Mix well.

Use Medium Scoop to scoop out mixture and roll into balls. Place on Large Bar Pan lined with waxed paper.

Place pan in freezer 8-10 minutes or in the refrigerator for 30 minutes to firm up. 

Store bites in 5 ¼–Cup Leakproof Glass Container in the refrigerator for 4–5 days.

Yield: 24 servings of 1 bite

Nutrients per serving: Calories 140, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 18 g, Fiber 2 g, Protein 4 g

Cook's Tips: Instant or quick oats work best in this recipe. If old-fashioned oats are used, bites will need longer to firm up in the freezer.

One bite is a snack, and three bites make a great mini-meal on the run!

You can make these ahead and freeze! Leave them out at room temperature for 1–2 hours to thaw.

ROSEMARY PORK ROAST WITH VEGETABLES

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

1 lb. (450 g) B-size red potatoes, cut into small wedges

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

VEGAN BLACK BEAN SOUP

INGREDIENTS:

Soup:

1 tbsp. (15 mL) vegetable oil

1 red bell pepper, seeded, and cut into chunks

1 small yellow onion, cut into chunks

1 jalapeño, seeded and quartered

2 garlic cloves, peeled

2 cups (500 mL) low-sodium vegetable broth

4 cans (15 oz./425 g each) black beans, undrained, divided (see cook’s tip)

¼ tsp. (1 mL) cumin

1 bay leaf

Tomato Salsa

3 plum tomatoes, quartered

¼ cup (60 mL) cilantro, loosely packed

¼ tsp. (1 mL) salt

1 lime, juiced

Optional: Sliced avocado

DIRECTIONS:

Heat the oil in the Enameled Cast Iron Dutch Oven over medium heat for 2–3 minutes. Add the vegetables and garlic to the pot; cook until softened and slightly browned, 4–6 minutes.

Add the broth, 3 cans of undrained beans, cumin, and bay leaf. Bring to a boil, covered, over high heat. Reduce the heat and simmer, uncovered, stirring occasionally until thickened, 12–15 minutes.

Meanwhile, coarsely chop the salsa ingredients using the Flex+ Food Processor attachment fitted with the multiuse blade.

Remove the soup from the heat and discard the bay leaf. Puree with the Immersion Blender attachment on high until smooth, about 1 minute.

Add the remaining can of beans and stir to combine. Serve the soup with tomato salsa and sliced avocado if you’d like.

Yield: 8 servings

Nutrients per serving: U.S. nutrients per serving: Calories 210, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 890 mg, Carbohydrate 42 g, Fiber 1 g, Sugars 4 g (includes 0 g of added sugars), Protein 12 g

Cook's Tips: Adding the liquid from the canned beans gives this soup body and deepens the flavor.

MUSHROOM AND RICOTTA SANDWICHES

INGREDIENTS:

2 tbsp. (30 mL) olive oil, divided

4 slices of Italian-style bread

8 oz. (250 g) cremini mushrooms, sliced

½ medium red onion, coarsely chopped

½ tsp. (2 mL) salt, divided

½ cup (125 mL) part-skim ricotta cheese

2 tbsp. (30 mL) chopped chives, plus more for topping

1 garlic clove, pressed

1 oz. (30 g) Asiago cheese shaved

DIRECTIONS:

Set the Deluxe Electric Grill & Griddle to 'GRILL' for 10 minutes.

Use 1 tbsp (15 mL) of oil to brush all sides of the bread slices. When preheated, cook in the Closed position until the bread is toasted and grill marks appear 1–2 minutes; remove.

Place the mushrooms and onion in a large bowl. Add the remaining oil and ¼ tsp (1 mL) of salt; toss to combine.

Add the vegetables to the grill; cook in the Closed position until browned, 4–5 minutes.

Combine the ricotta mixture with the chives, garlic, and remaining ¼ tsp (1 mL) of salt in a small bowl.

Spread the ricotta on the bread, then top with the vegetables.

Top with the Asiago cheese and place back on the grill. Cook in the Top Melt position until the cheese melts, 1–2 minutes. Top with additional chives if you’d like.

Yield: 4 servings

Nutrients per serving: U.S. nutrients per serving: Calories 230, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 15 mg, Sodium 560 mg, Carbohydrate 20 g, Fiber 1 g, Sugars 3 g (includes 0 g added sugars), Protein 10 g

APPLE CIDER SLAW

INGREDIENTS:

Dressing:

1/4 cup (50 mL) cider vinegar

3 tbsp. (45 mL) sugar

1 tbsp. (15 mL) vegetable oil

1/2 tsp. (2 mL) celery seed

1/4 tsp. (1 mL) salt

Slaw

4 cups (1 L) cabbage slaw mix

2 medium firm, red apples, cored and coarsely chopped (2 cups/500 mL)

1 cup (250 mL) diced celery

1/2 cup (125 mL) sliced almonds, toasted

DIRECTIONS:

For the dressing, combine vinegar, sugar, oil, celery seed, and salt in a small bowl, whisk until blended.

For the slaw, combine slaw mix, apples, celery, and almonds in a large bowl. Pour dressing over slaw; toss to coat using Outdoor Serving Set. Cover; refrigerate for at least 2 hours to allow flavors to blend. Serve salad using Outdoor Serving Set.

Yield: 14 servings of 1/2 cup (125 mL)

Nutrients per serving: Calories 60, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 8 g, Protein 1 g, Sodium 50 mg, Fiber 1 g

RASPBERRY- CHAMPAGNE CREAM CAKE

INGREDIENTS:

Cake

Nonstick cooking spray with flour

1 pkg. (18.25 oz or 510 g) white cake mix

3 egg whites

3/4 cup (175 mL) pink champagne

1/2 cup (125 mL) milk

2 tbsp. (30 mL) vegetable oil

1 tsp. (5 mL) Double-Strength Vanilla

6 drops red food coloring

Sauce

1 container (10 oz/300 g) frozen raspberries in syrup (see Cook's Tip)

1 cup (250 mL) pink champagne (see Cook's Tip), divided

1 tbsp. (15 mL) cornstarch

Frosting

2 cups (500 mL) heavy whipping cream

1/2 cup (125 mL) powdered sugar

1 tsp. (5 mL) vanilla

2 large marshmallows, sliced into quarters

Fresh raspberries (optional)

DIRECTIONS:

Preheat oven to 325°F (160°C). Spray Cake Pans with nonstick cooking spray with flour; set aside. Place cake mix in Stainless (4-qt./4-L) Mixing Bowl; whisk to break up lumps. Add remaining cake ingredients; whisk 2-3 minutes or until smooth. Divide batter between pans, spreading evenly. Bake 20-24 minutes or until wooden pick inserted in centers comes out clean. Remove pans from the oven. Press cakes gently with a clean kitchen towel; cool for 10 minutes. Invert cakes onto Stackable Cooling Rack, then invert again so cakes are top side up; cool completely.

Meanwhile, combine raspberries and 3/4 cup (175 mL) of the champagne in (1.5-qt./1.4-L) Saucepan. Cook on medium-high heat 6-10 minutes or until mixture comes to a boil. Combine cornstarch and remaining champagne in (1-cup/250-mL) Prep Bowl; stir until smooth. Add cornstarch mixture slowly to pan, whisking constantly with Stainless/Silicone Sauce Whisk. Cook 2-3 minutes or until the mixture is thickened. Strain using (5-in./13-cm) Strainer into Small Batter Bowl; discard seeds. Refrigerate sauce for 1 hour or until cool.

In Classic Batter Bowl, beat cream, sugar, and vanilla on high speed of electric hand mixer until starting to thicken. Place marshmallows in another Prep Bowl. Microwave on HIGH 10-20 seconds or until almost melted; add to batter bowl. Beat on HIGH until soft peaks form. Place one cake on Cutting Board. With Color Coated Bread Knife, carefully slice the cake in half horizontally to form two layers. Repeat with remaining cake. Place one layer on Cake Pedestal. Spread with 2/3 cup (150 mL) of the frosting; top with another cake layer. Repeat with remaining layers. Frost top and sides of cake with remaining frosting. Garnish with raspberries, if desired. Serve with sauce.

Yield: 16 servings

Nutrients per serving: Calories 330, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 40 mg, Carbohydrate 40 g, Protein 3 g, Sodium 250 mg, Fiber 1 g
 

U.S. Diabetic exchanges per serving: 1 starch, 1 1/2 fruit, 3 fat (2 1/2 carb)

Cook's Tips:  The melted marshmallows add stability and increase volume when beating cream.

Unlike using good wine for cooking, there is no need to purchase expensive champagne for this recipe.

If you cannot find frozen raspberries in syrup, place 1 1/2 cups (375 mL) bagged frozen raspberries, 1/3 cup (75 mL) sugar, and 1/4 cup (50 mL) water in Saucepan; add champagne and continue as directed in Step 2. 

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