Between fasting and feasting, there’s a lot going on at your April table.
Linda Cahill has delicious recipes from Pampered Chef to celebrate Easter and welcome spring. Sometimes spring needs a few gentle reminders that snow and cold weather are supposed to be over for the year. I think we are all ready to hang up our snow shovels and winter boots.
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 and hopefully, your picnic table.
For a twist on the traditional macaroons served this time of year, try Pampered Chef’s recipe for Chocolate Macaroon Pizza. Leftover ham? No problem – make a beautiful and delicious Ham Florentine Wreath for brunch. Linda has so many great ideas!
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?”
SUPER GREEN SMOOTHIE
Prep. 2 min./Cook 1 min./Ready 3 min.
Ingredients:
Blender Version (Makes about 1 1/2 – 2 cups or 275 – 500 ml)
½ cup (125 ml) apple juice
1 cup (250 ml) torn kale leaves
1 Banana, quartered.
½ avocado, cut in half.
½ cup (125 ml) ice
Directions:
Add all the ingredients in the order listed to a blender.
Cover with lid and blend.
Smoothie Cup Version (Makes about 1 ½ cups or 274ml)
½ cup (125 ml) ice
1 cup (250 ml) torn kale leaves
1 Banana, quartered.
½ avocado, cut in half.
½ cup (125 ml) apple juice
Attach the adapter to the base of the Deluxe Cooking Blender. Fill the smoothie cup with the ingredients, in the order listed; do not fill past the max fill line. When the sleeve is on the cup, make sure it's dry and secure.
Screw the blade lid clockwise onto the cup to secure. Turn the cup upside down and align the cup notches with the adapter slots; turn counterclockwise and secure.
Turn the wheel to select the SMOOTHIE setting; press the wheel to start.
Garnish as desired and enjoy!
Yield: 1 serving
Nutrients per serving: U.S. nutrients per serving: Calories 320, Total Fat 15 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Sodium 20 mg, carbohydrates 50 g, Fiber 10 g, Total Sugars 28 g (includes 0 g added sugars), Protein 4 g.
Cook's Tips: Using frozen fruit will yield a thicker, colder smoothie. When you use frozen fruit, add at least double the amount of liquid and omit the ice.
SIMPLE CLASSIC PANCAKES
INGREDIENTS:
¾ cup (175 mL) milk
2 pinches of salt
1 cup (250 mL) flour
4 tsp. (20 mL) baking powder
8 tsp. (40 mL) sugar
2 eggs
DIRECTIONS:
Using the instructions on the side of the Pancake Shaker Bottle, add all the ingredients. Cover the bottle with the lid and shake for 30 seconds.
Pour the batter onto a greased Executive Nonstick Griddle. When the batter starts to bubble, turn the pancakes over and heat until both sides are lightly browned. Repeat with the remaining batter.
Yield: 4 servings
Nutrients per serving: U.S. Nutrients per Serving (3 pancakes per serving): Calories 190, Total Fat 3.5 g, Cholesterol 95 mg, Sodium 370 mg, Carbohydrate 31 g, Fiber 1 g, Sugars 7 g, Protein 8 g
Cook's Tips: You can cut this recipe in half. Use the measurement markings on the Pancake Blender Bottle and shake for 20 seconds.
LOADED VEGETABLE OMELET
INGREDIENTS:
3 oz. (90 g) white mushrooms
¼ medium onion (or half of a small onion)
½ cup (125 mL) cherry tomatoes
4 oz. (125 g) Colby-jack cheese
1 tbsp. (15 mL) butter
8 eggs
2 tbsp. (30 mL) half-and-half or milk
1 cup (250 mL) fresh baby spinach leaves
Salt and pepper, to taste
DIRECTIONS:
Preheat the oven to 350°F (180°C). Use the Quick Slice to slice the mushrooms. Use the Food Chopper or Manual Food Processor to chop the onion. Use the Close & Cut and the Coated Chef’s Knife to slice the tomatoes in half.
Grate the cheese with the Microplane® Adjustable Coarse Grater.
Preheat the Nonstick Double Burner Griddle over medium heat for 3–5 minutes, then melt the butter on the griddle.
Add the eggs, half-and-half, salt, and pepper to the Measure Mix & Pour® and mix until well blended.
Place the onion and mushrooms onto the griddle. Cook and stir for 3–4 minutes, or until the onions become translucent and begin to brown. Add the tomatoes and continue to cook for 2–3 minutes until the tomatoes begin to soften and start to caramelize.
Turn off the heat. Pour the eggs over the veggies. Carefully transfer the pan to the oven and bake for 3–4 minutes, or until the eggs are almost set.
Sprinkle the spinach over the omelet, then top with cheese. Bake for 3–4 minutes, or until the spinach starts to wilt and the cheese is melted.
Remove from the oven and cut into 8 squares to serve.
Yield: 8 servings
Nutrients per serving: Calories 150, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 205 mg, Sodium 190 mg, Carbohydrate 2 g, Fiber 1 g, Sugars 1 g, Protein 10 g
SPARKLING PEAR AND POMEGRANATE SANGRIA
INGREDIENTS:
1 large Bartlett pear, cut in half and seeded
1 medium navel orange
¼ cup (50 mL) maple syrup
½ cup (125 mL) pomegranate seeds
½ cup (125 mL) spiced rum
1 bottle (750 mL) Sauvignon Blanc
3 cups (710 mL) ginger ale
4 cups (1 L) of ice
DIRECTIONS:
Slice the pear using the Quick Slice; place the slices into the Quick-Stir® Pitcher. Use the 5” (13-cm) Utility Knife to slice the orange into quarter rounds; place them into the pitcher.
Add the syrup, pomegranate seeds, rum, and wine. Plunge to mix and let stand in the fridge for at least 30 minutes.
When ready to serve, add the ginger ale and plunge gently to combine. Pour the sangria into chilled glasses filled with ice. Top with some of the fruit, if desired.
MORROCAN MEATBALLS WITH CUCUMBER YOGURT SAUCE
INGREDIENTS:
Cucumber Yogurt
1/2 cup (125 mL) plain 2% Greek yogurt
1/2 cup (125 mL) finely chopped seedless cucumber
2 tbsp. (30 mL) chopped fresh cilantro
1/2 tbsp (7 mL) fresh lime juice
1/8 tsp (.5 mL) each salt and sugar
Meatballs
1 lb. (450 g) 85% lean ground lamb, lean ground beef or ground turkey
1/2 small finely chopped red onion (1/4 cup/50 mL)
1 tbsp. (15 mL) finely chopped fresh cilantro
1/2 tsp. (2 mL) curry powder
1/8 tsp. (.5 mL) each cayenne pepper, chili powder and ground cinnamon
1/2 cup (125 mL) fresh breadcrumbs
1/2 tsp (2 mL) salt
1 egg, beaten
DIRECTIONS:
Prepare the grill for direct cooking over medium-high heat (400-450°F/200-230°C).
Combine all the cucumber yogurt ingredients in a small bowl and mix well. Cover and refrigerate until you're ready to serve.
For the meatballs, combine all the ingredients in a large bowl and mix gently until thoroughly combined. Using the Large Scoop, shape the meat mixture into 12 meatballs.
Spray the wells of the Meatball & Slider Grill Basket with nonstick cooking spray. Place the meatballs into the wells of the basket.
Place the basket onto the grid of the grill. Grill, covered, 8-10 minutes, turning halfway through cooking or until internal temperature reaches 160°F/71°C (for well-done). Remove from the grill.
Serve the meatballs with Cucumber Yogurt. Serve in split pita pockets, naan bread, or lettuce wraps.
Yield: 12 meatballs - 6 servings of 2 meatballs about 2 1/2 tbsp ( 37 mL) sauce
Nutrients per serving: Calories 250, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 105 mg, Sodium 340 mg, Carbohydrate 4 g, Fiber 1 g, Protein 22 g
Cook's Tips: Turn plain white bread into breadcrumbs. Just process 1-2 slices of firm white bread into the Manual Food Processor.
Cucumber yogurt is a creamy cool condiment that is often paired with spicy Middle Eastern foods.
GRILLED FLATBREAD
INGREDIENTS:
5-Minute Dough
1½ cups (375 mL) flour, plus additional as needed
1½ tsp. (7 mL) baking powder
½ tsp. (2 mL) salt
¼ tsp. (1 mL) baking soda
1 cup (250 mL) 2% plain low-fat Greek yogurt
½ tbsp. (7 mL) olive oil to grease stone
Variation
Topper
Herb & Glaze
Cheese
Grape, Rosemary & Brie
½ tbsp. (7 mL) olive oil
1½ cups (375 mL) seedless red grapes, cut in half
2 tbsp. (30 mL) chopped fresh rosemary, divided
2 tbsp. (30 mL) prepared balsamic glaze
8 oz. (250 g) Brie cheese, cut into ¼” (6-mm) slices
Mushroom, Thyme & Goat Cheese
½ tbsp. (7 mL) olive oil
8 oz. (250 g) baby Portobello mushrooms, sliced
2 tbsp. (30 mL) chopped fresh thyme leaves, divided
2 tbsp. (30 mL) prepared balsamic glaze
8 oz. (250 g) goat cheese, crumbled
Tomato, Basil & Mozzarella
½ tbsp. (7 mL) olive oil
1½ cups (375 mL) grape tomatoes, cut in half
2 tbsp. (30 mL) chopped fresh basil leaves, divided
2 tbsp. (30 mL) prepared balsamic glaze
8 oz. (250 g) fresh mozzarella cheese, torn into 1” (2.5-cm) pieces
DIRECTIONS:
Choose a variation. Preheat the grill for direct cooking over medium-high heat (400°F–450°F/200°C–230°C).
For the topper, heat the oil in a 12” (30-cm) Executive Nonstick Skillet over medium-high heat for 1–3 minutes. Add the topper; leave undisturbed for 4–6 minutes, or until deep golden brown. Remove from the skillet and set aside.
For the dough, combine the dry ingredients in the Classic Batter Bowl and mix well. Stir in the yogurt and 1 tbsp (15 mL) of the herb until combined (the mixture will look dry).
Turn the dough out onto a lightly floured surface and knead for 4 minutes, sprinkling with additional flour as needed. Divide the dough in half and form into two balls.
Roll one ball into a half-moon shape using a lightly floured Baker’s Roller®. Brush the Rockcrok® Grill Stone with oil. Transfer onto half of the stone, then repeat with the remaining ball. Pierce the entire surface of the dough using the pastry tool.
Place the stone on the grid of the grill. Grill, covered, for 9–13 minutes, or until the bottom of the crust is golden brown, rotating the stone halfway through cooking. Remove the stone from the grill.
Flip the crust over. Arrange the cheese and topper over the crusts. Grill, covered, for 4–6 minutes, or until the crust is deep golden brown. Remove the stone from the grill.
Drizzle with balsamic glaze and top with the remaining herb. Cut the flatbread in half lengthwise, then into fourths.
Yield: 16 servings of 1 slice
Nutrients per serving: Calories 73, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 163 mg, Carbohydrate 11 g, Fiber 1 g, Protein 4 g
Cook's Tips: To prepare this recipe in a conventional oven, preheat the oven to 450°F (230°C). Prepare the recipe as directed in steps 1–5. Bake the crusts on the lowest rack of the oven for 14–16 minutes, or until the crust is golden brown. Top as directed in step 7. Bake for 6–9 minutes, or until the crust is a deep golden brown.
PRESSURE COOKER BROWN SUGAR HAM
INGREDIENTS:
2 tbsp. (30 mL) Dijon mustard
5-7 lbs. (2.4-3.2 kg) spiral-sliced ham (bone-in or bone-out), trimmed to fit the inner pot
2 cups (500mL) pineapple juice
1 cup (250 mL) cola
2 cups (500mL) brown sugar, packed
DIRECTIONS:
Brush a layer of Dijon mustard all over your ham.
Place the ham into the Deluxe Multi-Cooker. Pour the pineapple juice and cola over the ham. Sprinkle the brown sugar over the ham so it covers as much ham as possible. Lock the lid and select CUSTOM (high pressure) for 8 minutes.
When the timer is up, press CANCEL. Press STEAM-RELEASE to manually release the pressure.
If you’d like, you can strain the extra jus in the pot and serve it as gravy alongside your ham.
Yield: 6-8 servings
GNOCCHI WITH SPRING VEGETABLES
INGREDIENTS:
2-3 stems of kale (or 2 cups/500 mL kale leaves)
1 lb. (450g) fresh asparagus
1 tsp. (5 mL) olive oil
1 garlic clove
8 oz. (250 g) stringless sugar snap peas
¼ tsp (1 mL) salt
1 cup (250 mL) vegetable broth
⅓ cup (75 mL) milk
16 oz. (450 g) potato gnocchi
1 lemon
4 oz. (125 g) fresh mozzarella cheese (approximately ½ ball), torn into pieces
¼ cup (50 mL) loosely packed fresh mint leaves
DIRECTIONS:
Over a large mixing bowl, use the Herb Stripper to remove the leaves from the kale. Coarsely chop the leaves using the Salad Chopper.
Cut off the woody ends of the asparagus and then cut them into 2" (5-cm) pieces; set aside.
Heat the oil in the 12" (30-cm) Executive Nonstick Skillet over medium heat for 3–5 minutes. Press the garlic into the pan using the Garlic Press. Cook and stir for 15–30 seconds, or until the garlic is fragrant. Add the kale, asparagus, snap peas, and salt. Cook and stir for 2–3 minutes.
Add the broth, milk, and gnocchi, and stir to combine. Bring to a boil, uncovered, over medium-high heat.
Reduce the heat to low, cover, and simmer for 4–6 minutes, or until the vegetables are crisp-tender and the gnocchi is cooked through.
Meanwhile, zest the lemon with the Microplane® Zester. Juice the lemon to measure 1 tbsp (15 mL).
Remove the skillet from the heat. Add the lemon zest and juice, then top with the freshly torn mozzarella. Use the Herb Mill to grate the mint over the gnocchi.
Yield: 6 servings
Nutrients per serving: U.S. Nutrients per serving (1¼ cups/300 mL): Calories 240, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 510 mg, Carbohydrate 38 g, Fiber 5 g, Sugars 4 g, Protein 10 g
Cook's Tips: Instead of mozzarella, try fresh burrata cheese. Burrata is an Italian cheese with an outer shell made of mozzarella and a creamy center. To use it as a substitute, cut the cheese in half and use half of the creamy center as a replacement for the milk to make the sauce. Then cut up the remaining cheese and stir it into the gnocchi.
Don’t let kale stems go to waste! Add them to smoothies or thinly slice them and add to your favorite salads.
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
POTATO ROLLS
INGREDIENTS:
1 pkg. (16 oz/453 g) hot roll mix (including yeast packet)
⅓ cup (75 mL) instant mashed potato flakes
1 tbsp. (15mL) granulated sugar
1 cup (250 mL) hot water (120°-130°F/49°-54°C)
2 tbsp. (30 mL) butter softened
1 egg, beaten
Flour for dusting
Oil for brushing
Homemade Lemon-Rosemary Butter (optional) see Cook's Tips
DIRECTIONS:
Combine the hot roll mix, contents of yeast packet, potato flakes, and sugar in a large mixing bowl. Stir in the hot water, butter, and egg with a wooden spoon until the dough pulls away from the sides of the bowl. Then turn the dough out onto a lightly floured surface and knead for 5 minutes or until it’s smooth, adding more flour if needed. Cover the dough with a large bowl and let it rest for 5 minutes.
Meanwhile, brush the inside of the Large Rectangular Baker with oil. Preheat the oven to 375°F (190°C).
Divide the dough into 15 equal pieces then shape into balls and place them in the baker. Cover the balls with plastic wrap and a towel. Let them rise in a warm place (80°F–90°F/27°C–32°C) for 30 minutes or until they are nearly doubled in size.
Bake, uncovered, for 18–20 minutes or until they are golden brown. Let the rolls cool for at least 30 minutes. Serve with Lemon-Rosemary Butter, if desired.
Yield: 15 servings
Nutrients per serving: U.S. Nutrients per serving: Calories 140, Total Fat 3.5 g, Saturated Fat 1 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 23 g, Fiber 0 g, Sugars 3 g, Protein 5 g
Cook's Tips: These rolls can be made 2-3 days in advance if they are stored in an air-tight container. Or freeze the rolls in a freezer-safe resealable bag. To reheat the frozen rolls, thaw the rolls in the refrigerator overnight and then rest at room temperature for a couple of hours. Reheat them in the oven for 3-5 minutes, or until they are warmed through.
Homemade Lemon-Rosemary Butter: Pour 1 cup (250 mL) of room temperature (66°F-70°F/19°C-21°C) heavy whipping cream into the Whipped Cream Maker. Put the lid on and pump the handle for 30-60 seconds or until resistance is strong and solids are formed. Remove the plunger and scrape off the butter from between the pieces using a table knife. Place the butter onto the center of a double-layered cheesecloth. Squeeze out the excess liquid. Add the butter solids to a small mixing bowl. Stir in ½ tbsp (22 mL) of finely chopped fresh rosemary, ½ tsp (2 mL) of lemon zest, and ⅛ tsp (0.5 mL) salt, and then mix well. Serve immediately or refrigerate until ready to serve.
CHOCOLATE MACAROON PIZZA
INGREDIENTS:
1 pkg. (18-19 oz or 450 g) fudge brownie mix (plus ingredients to make brownies)
2 egg whites
1 pkg. (14 oz/400 g) sweetened flaked coconut
1 can (14 oz or 300 mL) sweetened condensed milk (not evaporated milk)
1 pkg. (2.25 oz) sliced almonds (about 2/3 cup/150 mL)
1/4 cup (50 mL) semi-sweet chocolate morsels, melted
1 tsp. vegetable oil
DIRECTIONS:
Preheat the oven to 375°F (190°C). In Classic Batter Bowl, prepare brownie mix according to package directions. Pour batter onto White Large Round Stone with Handles, spreading evenly to the edges (see Cook’s Tip).
Bake 14-16 minutes or until brownie is set. (Do not overbake.) Remove stone from oven to cooling rack.
In a clean batter bowl, combine egg whites, coconut, and sweetened condensed milk; mix well. Spread coconut mixture over top of brownie to within ¼-in. (6-mm) of edge. Sprinkle with almonds.
Bake 15-17 minutes or until the edges of the coconut are deep golden brown. Remove stone from oven to cooling rack.
In (1-cup/250-mL) Prep Bowl, microwave chocolate morsels and oil, uncovered, on HIGH for 45-60 seconds or until chocolate is melted, stirring after 30 seconds. Drizzle chocolate over pizza.
Cut pizza into 16 wedges. Serve slightly warm or at room temperature.
Yield: 16 servings
Nutrients per serving: Calories 450, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 35 mg, Carbohydrate 57 g, Protein 5 g, Sodium 230 mg, Fiber 2 g
U.S. Diabetic exchanges per serving: 2 starch, 2 fruit, 4 fat (4 carbs)
Cook's Tips: Be sure to choose sweetened condensed milk, not evaporated milk, for this recipe. Sweetened condensed milk is a mixture of whole milk and sugar, which is heated to produce a very sticky, sweet mixture. It is typically used in baked goods, candies, and pie fillings.
The brownie base can be baked earlier in the day and cooled. To finish the pizza, prepare the recipe as directed in Steps 3-6.
If desired, 1 square ( 1ounce) semi-sweet chocolate for baking can be substituted for the semi-sweet chocolate morsels.
BUNNY BUTT COOKIES
INGREDIENTS:
1 pkg. (17.5 oz/510 g) sugar cookie mix
1/3 cup (75 mL) flour
1 can (16 oz/450 g) of white frosting
red food coloring
coconut flakes (optional)
DIRECTIONS:
Mix sugar cookie mix with flour in the Classic Batter Bowl and refrigerate covered with plastic wrap for 30 minutes before rolling out with the Baker’s Roller®. Cut out the body with a 2½" Biscuit Cutter, the feet with a 1½" Biscuit Cutter (shape into ovals), and the tail with The Corer™. Bake per package directions and allow to cool.
Frost and decorate as shown (use pink-tinted frosting in the Easy Accent® Decorator with writing tip for the feet detail, and sprinkle coconut flakes on the tail), then assemble.
For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill Email her at lindathechef@gmail.com.