November 2022 What's for Dinner? Ask Linda by Linda Cahill with Recipes Courtesy of The Pampered Chef
Linda Cahill has delicious recipes from Pampered Chef for any occasion. November is a time to celebrate our veterans and the harvest, Thanksgiving.
Whenever you are getting together with friends, great food makes it extra special. No worries, Linda has you covered.
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 table to help you stay in the action and away from the stove.
If you’re having a weekend football or hockey party – Linda knows just what to serve.
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?”
EXTRA-SPECIAL HOT CHOCOLATE
INGREDIENTS:
3 cups milk
¼ cup semi-sweet chocolate morsels
3 tbsp. powdered chocolate drink mix
miniature marshmallows (optional)
DIRECTIONS:
Combine the milk and chocolate morsels in the Small Micro-Cooker®. Microwave on HIGH for 3 minutes; whisk until thoroughly blended using a Stainless-Steel Whisk. Add powdered drink mix; whisk until combined.
Microwave on HIGH for 2-2½ minutes or until the mixture is hot. Pour the hot chocolate into mugs; top each serving with some miniature marshmallows, if desired. Serve hot.
Yield: 4 servings
Nutrients per serving:
Calories 180, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 22 g, Protein 6 g, Sodium 115 mg, Fiber 0 g
QUICHE LORRAINE
INGREDIENTS:
1 pkg. (15 oz/425 g) refrigerated pie crust (1 crust) or homemade pie dough
8 slices bacon, chopped
4 eggs
1 cup (250 mL) heavy cream
1 cup (250 mL) milk
¼ tsp. (2 mL) each salt and pepper
⅛ tsp. (1 mL) ground nutmeg
4 oz. (125 g) cheddar, Swiss or gruyere cheese, grated (1 cup/250 mL)
Optional garnish: chopped chives
DIRECTIONS:
Preheat the oven to 350°F (180°C).
Press the pie dough into the Stone Pie Plate and pierce the bottom with a fork.
Cook the bacon in a skillet over medium heat until browned. Drain the grease.
Whisk together eggs, cream, milk, salt, pepper, and nutmeg in a large mixing bowl. Stir in the bacon and grated cheese. Pour the egg mixture over the dough.
Bake for 45–50 minutes, or until a knife inserted in the center comes out clean. Cool 5–10 minutes before serving. Garnish with chives if you’d like.
Yield: 8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 440, Total Fat 36 g, Saturated Fat 18 g, Cholesterol 170 mg, Sodium 540 mg, Carbohydrate 16 g, Fiber 0 g, Sugars 3 g (includes 0 g added sugar), Protein 13 g
Cook's Tips: Great recipe for breakfast, brunch, or dinner! Serve with a side salad.
APPLE CIDER SANGRIA
INGREDIENTS:
4 cinnamon sticks
3 cups (750 mL) chilled fresh apple cider, divided
1 tbsp. (15 mL) honey
1 medium green or red apple, cored
1 large navel orange
1/4 cup (50 mL) fresh pomegranate seeds (optional)
1 bottle (750 mL) chilled white wine (such as Pinot Grigio)
DIRECTIONS:
Place cinnamon sticks, 1 cup (250 mL) of apple cider, and honey in a 2-cup (500 mL) Silicone Prep Bowl. Microwave, uncovered, on HIGH for 2 minutes. Carefully remove the bowl from the microwave. Pour cinnamon sticks and cider into Quick-Stir® Pitcher. Place in refrigerator until ready to combine.
Cut apple and orange in half lengthwise. Cut the apple into slices using the Quick Slice. Cut the orange half into slices with a knife; reserve one half for another use.
Add all of the fruit, remaining apple cider, and wine into the Pitcher; stir. Place the lid on the pitcher and plunge gently.
Pour sangria into glasses; serve with ice. Top with some of the fruit, if desired.
Yield: 8 servings
Nutrients per serving: (8 fluid oz. each): Calories 140, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 21 g, Fiber 1 g, Sugars 6 g, Protein 0 g
Cook's Tips: For a non-alcoholic version, substitute 3 cups (750 mL) of lemon or orange sparkling water for the wine.
For optimum flavor, refrigerate sangria for several hours or overnight before serving.
BAKED BRIE WITH APPLES AND 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 the ingredients are moistened.
Cut Brie in half horizontally using Utility Knife. Place one half of the Brie, rind side down, on Toaster Oven Pan. Spoon half of the apple mixture onto the bottom half of the Brie, spreading evenly. Top with the remaining half of Brie, rind side up. Spoon the 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 of mushrooms (1 cup) and 1/2 cup of seasoned croutons. In Small (8-in.) Sauté Pan, cook mushrooms in 2 teaspoons olive oil for 2-3 minutes over medium-high heat; remove the pan from heat. Add chopped croutons and 1/4 cup of prepared basil pesto; mix gently. Assemble and bake Brie as the 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 kinds of cheese, from mild to sharp, bread sticks, crackers, apples, pears, and grapes for a sophisticated party offering.
CRUSTY CRAB CAKES WITH LEMON-BUTTER SAUCE
INGREDIENTS:
Crab Cakes
8 ounces king or snow crabmeat, 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 the 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 for 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 for 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 crab cake servings of 1 crab cake servings and 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.
HOMESTYLE TURKEY BREAST
INGREDIENTS:
1 bone-in turkey breast (5-6 pounds)
1 lemon
1 can (14.75 ounces) of 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, and 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 the gravy mixture over the turkey, coating well.
Bake for 30 minutes; baste the turkey with pan juices. Continue baking for 2 hours, 30 minutes to 3 hours, basting every 30 minutes until meat registers 170°F in the 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 the fat, if necessary. Carve turkey into slices using Carving Set. Serve with gravy.
Yield: 10 servings
FOUR-CHEESE MAC AND CHEESE
INGREDIENTS:
3 cups elbow macaroni, uncooked
2 ounces (1/2 cup) Parmesan cheese, grated
6 ounces light processed cheese product, cubed
2 ounces light cream cheese, cubed
1/4 cup all-purpose flour
1/8 teaspoon ground black pepper
2 1/2 cups skim milk
1/2 cup shredded sharp cheddar cheese
6 onion Melba toast, crushed (1/3 cup)
1 tablespoon 70% vegetable oil spread, melted
DIRECTIONS:
Preheat oven to 350°F. Prepare macaroni according to package directions; drain. Grate Parmesan cheese with Rotary Grater. Using Utility Knife, cube processed cheese, and cream cheese; set aside. Combine flour and pepper in (4-qt.) Casserole. Add 1/2 cup milk, stirring with Nylon Whisk, until completely smooth. Gradually add the remaining milk while stirring briskly. Cook over medium heat for 8 minutes or until the mixture comes to a boil; cook for 1 minute, stirring constantly. Reduce heat; add cheeses, stirring until melted. Remove from heat; stir in macaroni. Pour mixture into Square Baker. Crush Melba toast in a sealed plastic bag with Baker's Roller®. Combine with melted spread, and sprinkle over top of macaroni. Bake for 30 minutes or until golden brown and bubbly.
Yield: 6 servings
Nutrients per serving: Approximately 446 calories and 13 grams of fat per serving
HERB STUFFING
INGREDIENTS:
1 tbsp. (15 mL) oil
1 large onion, chopped
4 celery stalks, chopped
4 medium carrots, chopped
Optional: 8 oz. (250 g) mushrooms, sliced
12 cups (3 L) day-old Italian bread, cubed
½ cup (125 mL) butter (1 stick), melted
2-3 cups (500-750 mL) vegetable broth
1 tsp. (5 mL) each salt and pepper
1 tbsp. (15 mL) chopped fresh parsley
1 tbsp. (15 mL) chopped fresh herbs (sage, thyme, or rosemary)
DIRECTIONS:
Preheat the oven to 350°F (180°C).
Heat the oil in Enameled Cast Iron Skillet over medium heat for 2–3 minutes. Add the onion, celery, carrot, and mushrooms (if using) and sauté until tender, about 10–12 minutes.
Stir together the bread cubes, sauteed vegetables, melted butter, broth, salt, pepper, parsley, and herbs in a large bowl.
Place the mixture back in the skillet. Bake until it’s lightly golden brown around the edges, 35–45 minutes.
Yield: 12 servings of 1 cup (250 mL)
Nutrients per serving: U.S. nutrients per serving (1 cup/250 mL): Calories 230, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 20 mg, Sodium 700 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 2 g (includes 0 g added sugar), Protein 1 g
Cook's Tips:
You can use the Flex+ Multi-Prep Set to make this recipe even easier. Chop the onion, celery, and carrots using the multi-use blade. Slice the mushrooms with the slicing blade.
This recipe can be made in a 9" x 13" (33 x 23 cm) pan, as well.
If your bread is fresh, cut the bread into 1" (2.5 cm) cubes to make 12 cups (3 L). Spread the cubes out onto 1–2 baking sheets and dry in a 300°F (150°C) oven until lightly golden brown, 15–20 minutes. The bread cubes can be made 2–3 days in advance and stored in an airtight container or in a resealable plastic bag.
BRUSSELS SPROUTS WITH BACON AND APRICOTS
INGREDIENTS:
4 slices bacon, diced
2 lbs. (1 kg) Brussels sprouts, trimmed and cut into quarters lengthwise
1 large shallot, finely chopped
3 tbsp. (45 mL) packed brown sugar
2 tbsp. (30 mL) Herbs de Provence Seasoning Mix
¼ tsp. (1 mL) salt
½ cup (125 mL) dried apricots, coarsely chopped
DIRECTIONS:
Cook the bacon over medium heat in a 5-qt. (4.7-L) Nonstick Sauté Pan for 5–7 minutes, or until crisp, stirring occasionally. Remove the bacon with a slotted spoon and set aside.
Add the Brussels sprouts, shallot, brown sugar, seasoning mix, and salt; stir to coat. Sauté for 6–8 minutes, stirring occasionally.
Add the apricots and cook until they soften slightly, 1–2 minutes, stirring occasionally. Sprinkle with bacon before serving.
Yield: 12 servings
Nutrients per serving: Calories 80, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 5 mg, Sodium 115 mg, Carbohydrate 16 g, Fiber 3 g, Sugars 9 g (includes 3 g added sugars), Protein 4 g
Cook's Tips:
Fa-la-la Fruit: Can’t find dried apricots? Dried cranberries can add festive color instead.
Fakin’ Bacon: Try pancetta or turkey bacon—or skip the bacon if you’d like.
Swap the Sweet: Skip the brown sugar in step 2 and drizzle a balsamic glaze over the dish just before serving.
So Long Shallots: A small yellow onion is a good replacement if you can’t find a shallot. Shallots have a delicate, sweet flavor and are slightly sharp, while onions give a more intense heat
PUMPKIN PIE
INGREDIENTS:
1 pkg. (15 oz/425 g) refrigerated pie crusts (1 crust), softened according to package directions
3 eggs
1 can (15 oz/425 g) solid pack of pumpkin
1 cup (250 mL) heavy cream
½ cup (125 mL) sugar
2 tsp. (10 mL) Cinnamon Plus or pumpkin pie spice
DIRECTIONS:
Preheat the oven to 350°F (180°C).
Press the pie dough into the Stone Pie Plate and flute the edges.
Combine the remaining ingredients in a large bowl and whisk until smooth. Pour the mixture into the pie crust.
Bake for 35–40 minutes, or until the crust is golden brown and the filling has set (Note: You may need to cover the crust with foil if it’s browning too quickly. The center will have a slight jiggle).
Remove the pie from the oven and cool for 2 hours before serving.
Yield: 8 servings
Cook's Tips: Watch the filling near the end of cooking. You don’t want the filling to set fully in the oven, or it will crack as it cools.
APPLE-CRANBERRY DUMP CAKE
INGREDIENTS:
Butter for greasing
2 cans (21 oz./540 mL each) of apple pie filling
1 can (14 oz./348 mL) whole cranberry sauce
1 box (15.25 oz./432 g) spice cake mix
¾ cup (175 mL) butter (1½ sticks), thinly sliced
½ cup (125 mL) chopped walnuts or almonds
Optional Topping: Vanilla ice cream or whipped cream
DIRECTIONS:
Preheat the oven to 350°F (180°C).
Grease the bottom of the Stone Rectangular Baker with butter.
Pour the pie filling over the bottom of the baker. Top with dollops of cranberry sauce and spread evenly.
Sprinkle the cake mix over the filling, then add the sliced butter over the top.
Top with the nuts. Bake for 45–50 minutes, or until the cake is bubbly on the edges and browned on the top.
Serve with ice cream or whipped cream if you’d like.
Yield: 8-10 servings
Nutrients per serving: U.S. nutrients per serving: Calories 500, Total Fat 19 g, Saturated Fat 10 g, Cholesterol 35 mg, Sodium 500 mg, Carbohydrate 84 g, Fiber 1 g, Sugars 51 g (includes 19 g added sugar), Protein 3 g
Cook's Tips:
You can make a “dump” cake with any cake mix, pie filling, and nut you have in your pantry. Mix and match—trust us, it’ll be delicious!
You can make this recipe in the microwave with the Rockcrok® Everyday Pan or Dutch Oven. Reduce to 1 can of apple pie filling and 1 stick of butter. Fill the pan according to the directions and microwave, covered, for 13–15 minutes. Let it stand for 5 minutes before serving.