Linda Cahill has delicious recipes from Pampered Chef for any occasion. February is usually one of our coldest months. Luckily we have Super Bowls parties, hockey nights, and Valentine’s Day celebrations to look forward to. 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.
Whether you’re having the gang over for a weekend of sports and trivia, or you’re planning a romantic dinner for two – 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?”
COFFEE SMOOTHIE
INGREDIENTS:
½ cup (125 mL) cold brew coffee
¼ cup (60 mL) almond milk
1 tbsp. (15 mL) almond butter
1 tbsp. (15 mL) honey
2 tbsp. (30 mL) rolled oats.
¼ tsp. (1 mL) cocoa powder
1 banana, quartered.
½ cup (125 mL) ice
DIRECTIONS:
Add all the ingredients in the order listed and blend until smooth.
Yield: 1 serving
Nutrients per serving: U.S. nutrients per serving: Calories 310, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 54 g, Fiber 6 g, Total Sugars 33 g (includes 17 g added sugars), Protein 7 g
PINA COLADA PANCAKES
INGREDIENTS:
Coconut Whipped Cream
1 cup (250 mL) heavy whipping cream
¼ cup (60 mL) powdered sugar
½ tsp. (2 mL) coconut extract (see cook’s tip)
Pancakes
3 tbsp. (45 mL) vegetable oil, divided.
1¼ cups (300 mL) Pancake & Waffle Mix, or any pancake mix
¾ cup (175 mL) milk
⅓ cup (75 mL) crushed pineapple, undrained
6 maraschino cherries, halved.
¼ cup (60 mL) packed brown sugar
Optional: Maple syrup and coconut flakes for serving
DIRECTIONS:
Combine the heavy cream, powdered sugar, and coconut extract in a medium mixing bowl. Whip the cream with an electric mixer on high speed until peaks form, about 3–4 minutes; set aside.
Heat 1 tbsp (15 mL) of the oil in the Cast Iron Sizzle skillet over low heat for 5 minutes.
Combine the pancake mix, milk, crushed pineapple, and 1 tbsp (15 mL) of the oil in a large mixing bowl. If your pancake mix calls for butter or oil, add the recommended amount of 1 cup (250 mL) of dry batter. Fold the mixture until it’s just moistened.
Pour ¼ cup (60 mL) of the batter onto the skillet for each pancake. Top each with half a cherry, cut side up, and sprinkle with brown sugar. Cook for 3–4 minutes, or until bubbles appear and the holes remain. Flip the pancakes and cook for another 3 minutes, or until the pancakes bounce back when lightly pressed.
Remove the pancakes. Add 1 tbsp (15 mL) of oil to the skillet and repeat step 4 until all the batter is gone.
Top with the coconut whipped cream. Add coconut flakes and maple syrup if you’d like.
Yield: 4 servings
Nutrients per serving:
U.S. nutrients per serving (3 per serving): Calories 590, Total Fat 33 g, Saturated Fat 16 g, Cholesterol 70 mg, Sodium 450 mg, Carbohydrate 66 g, Fiber 0 g, Sugars 37 g (includes 26 g added sugar), Protein 8 g
Cook's Tips:
Not a fan of coconut flavor? Swap the coconut extract for vanilla or almond extract. Or just use plain whipped cream!
If you have leftover pineapple, you can use it to top the finished pancakes. Yum!
To cook on the grill, preheat the grill and Cast-Iron Sizzle skillet over low heat. Prepare as directed in steps 1–3. Watch the pancakes closely, as they may brown more quickly on the grill.
OVERNIGHT STEEL-CUT OATS
INGREDIENTS:
1 cup (250 mL) steel-cut oats
2 cups (500 mL) water
2 cups (500 mL) milk or non-dairy milk
3 tbsp. (45 mL) brown sugar
¼ tsp. (1 mL) salt
½ tsp. (2 mL) vanilla extract
1 tbsp. (15 mL) butter, cut into small pieces.
Optional: chopped or sliced apples, pears or bananas, dried fruits, nuts, ground cinnamon, or maple syrup
DIRECTIONS:
Line the interior of the Rockcrok® Dutch Oven or Everyday Pan with parchment paper, trimming any excess paper that extends over the top edge of the pan.
Add the oats, water, milk, brown sugar, salt, and vanilla to the pan and stir to thoroughly combine. Top with the cut pieces of butter.
Cover and place the pan in the Rockcrok® Digital Slow Cooker Stand. Cook on LOW for 8 hours.
At the end of cooking, stir the oatmeal and customize it with your favorite optional toppings.
Yield: 4 servings
Nutrients per serving:
U.S. Nutrients per serving (about 1 cup/250 mL): Calories 250, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 43 g, Fiber 4 g, Sugars 17 g, Protein 9 g
Cook's Tips:
The parchment paper helps prevent oatmeal from sticking to the pot while it cooks and makes cleanup easy.
MICHELADA
INGREDIENTS:
¼ tsp. (1 mL) each coarsely ground sea salt and chili powder (optional)
2 limes (for garnish)
Ice
1 lemon or 2 limes
2 dashes of hot sauce
1 dash Worcestershire sauce
1 dash of soy sauce
12 oz lager beer (1½ cups/375 mL)
DIRECTIONS:
Mix the salt and chili powder on a small plate. Rub the rim of a tall, rimmed glass with a lime wedge, then dip it into the mixture. Fill the glass with ice.
Using the Citrus Press, juice 2 limes to measure 3 tbsp (45 mL) of juice. Add to the glass with the remaining ingredients; stir.
Yield: 1 serving of 1¾ cup/425 mL
Nutrients per serving: Calories 160, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 15 g, Fiber 0 g, Protein 2 g
AIR FRYER ONION PETALS
INGREDIENTS:
Onion Petals
2 small yellow onions
½ cup (125 mL) flour
2 tsp. (10 mL) seasoning salt
2 eggs
2 cups (500 mL) breadcrumbs
Oil for spritzing
Sauce
¼ cup (60 mL) mayonnaise
2 tbsp. (30 mL) ketchup
1 tbsp. (15 mL) barbecue sauce
½ tsp. (2 mL) smoked paprika or paprika
Optional: Chopped parsley
DIRECTIONS:
Peel the onions. Trim the top off the onions but keep the root intact.
Place one onion, cut-side down, onto the Veggie Wedger and line up the middle of the wedger over the root, so the onion remains in 6 intact pieces; push down to slice. Repeat with the second onion.
Combine the flour and seasoning salt in a shallow bowl. Whisk the eggs in another shallow small bowl and add the breadcrumbs to a third shallow bowl.
Carefully spread the onion “petals” and dip them into the flour mixture. Shake off the excess flour, then dip into the eggs, again separating the petals, and finally into the breadcrumbs.
Spray the trays of the Deluxe Air Fryer with oil. Place the onion wedges onto the trays and place on the top and middle racks. Cook on AIR FRY for 20 minutes, rotating the trays halfway through.
Meanwhile, combine the sauce ingredients in a small bowl.
Serve the onion petals with the sauce and garnish with chopped parsley if you’d like.
Yield: 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 290, Total Fat 14 g, Saturated Fat 2.5 g, Cholesterol 100 mg, Sodium 760 mg, Carbohydrate 33 g, Fiber 2 g, Sugars 7 g (includes 2 g added sugar), Protein 8 g
Cook's Tips: Try this recipe with our Seasoning Salt, Jamaican Jerk Rub, or Smoky Barbecue Rub!
Cut and bread your onions up to 4 hours ahead of time. When you’re ready, just pick up at step 5.
These onion petals can add some extra crunch and flavor to burgers. Use the sauce as a burger spread, then top it with one or two pieces of crispy onions.
TOUCHDOWN TACO DIP
INGREDIENTS:
1 can (16 oz/450 g) refried beans
8 oz. (250 g) cream cheese, softened
1 cup (250 mL) sour cream
2 tbsp. (30 mL) taco seasoning mix
2 garlic cloves, pressed.
½ cup (125 mL) shredded cheddar cheese
1 medium plum tomato
3 green onions with tops
2 tbsp. (30 mL) snipped fresh cilantro leaves.
½ cup (125 mL) sliced pitted ripe olives
Additional sour cream and tortilla chips (optional)
DIRECTIONS:
Preheat the oven to 350°F (176°C). Spread the beans over the bottom of the Small Baker using a Classic Scraper. Combine the cream cheese, sour cream, taco seasoning, and garlic pressed with the Garlic Press in a Classic Batter Bowl; mix well. Spread the cream cheese mixture over the beans. Bake for 15–18 minutes or until hot. Remove the baker from the oven to a Stackable Cooling Rack, and top with the cheddar cheese. Return to the oven and bake for an additional 2–3 minutes or until the cheddar cheese is melted.
Meanwhile, slice the tomato in half lengthwise using the Forged 5" (13-cm) Santoku Knife; scrape out the seeds using the Core & More. Dice the tomato and thinly slice the onions. Snip the cilantro using Professional Shears. Sprinkle the olives, tomato, onions, and cilantro over the dip. Garnish with additional sour cream and serve with tortilla chips, if desired.
Yield: 16 servings of 1/4 cup dip, excluding optional ingredients
Nutrients per serving:
Calories 140, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 8 g, Protein 4 g, Sodium 330 mg, Fiber 0 g
Cook's Tips: Southwestern Seasoning Mix can be substituted for the taco seasoning mix if desired.
FRENCH 75
Ingredients:
For One Cocktail For 8 Cocktails
¾ oz. (20 mL) Simple Syrup ¾ cup (175 mL) Simple Syrup
¾ oz. (20 mL) lemon juice ¾ cup (175 mL) lemon juice
1 ½ oz. gin 1 ½ cups (375 mL) gin
1 cup (250 mL) ice 8 cups (2 L) ice
½ cup (125 mL) Champagne 4 cups (1 L) Champagne
1 lemon peel (optional) 8 lemon peels (optional)
Directions:
Combine the syrup, juice, and alcohol in a cocktail shaker.
Add ice and shake vigorously.
Strain into a chilled champagne glass and garnish with a lemon peel
CHICKEN BREASTS WITH MUSHROOM-TRUFFLE SAUCE
INGREDIENTS:
4 boneless, skinless chicken breasts (about 6 oz./175 g each)
1 tbsp. (15 mL) "Tastebuds Exclusive" Black Truffle & Herb Seasoning, divided
¼ tsp. (1 mL) pepper
1 tbsp. (15 mL) olive oil
2 tsp. (10 mL) butter
1 small yellow onion finely diced.
10 oz. (300 g) mushrooms, sliced (about 4 cups/1 L)
TIP: Instead of mushrooms, swap in diced bell pepper and carrots to toss in with the onion.
¼ cup (60 mL) white wine
1¼ cups (300 mL) reduced-sodium chicken broth.
2 tsp. (10 mL) cornstarch
12 oz. (350 g) broccoli florets (about 3 cups/750 mL)
DIRECTIONS:
Season each chicken breast with 2 tsp (10 mL) of the seasoning and pepper.
Heat the oil in the 5qt (4.7 L) Nonstick Sauté Pan over medium-high heat for 2–3 minutes. Add the chicken and sear on one side for 4–5 minutes, or until a golden-brown crust develops. Reduce to medium heat, flip the chicken, and cook for another 4–5 minutes. Transfer the chicken to a plate and cover to keep warm.
Add the butter and onion to the same pan. Cook until the onions are softened, about 2 minutes, stirring frequently.
Add the mushrooms and continue cooking for another 1–2 minutes.
TIP: For extra depth, add a few sprigs of fresh thyme with the mushrooms.
Add the wine and cook until reduced by half, 3–4 minutes. Add 1 cup (250 mL) of the broth and the remaining seasoning. Bring to a simmer, uncovered, for 2–3 minutes, scraping the bottom of the pan to loosen the brown bits.
In a separate small bowl, whisk the cornstarch with the remaining ¼ cup (60 mL) of broth until the cornstarch is completely dissolved. Stir the cornstarch mixture into the mushroom sauce.
TIP: The cornstarch slurry thickens the sauce while keeping this dish gluten-free. Or, you can add flour after the onions are sauteed, if you’d like.
Nestle the chicken into the mushroom sauce (you can choose to keep the cooked chicken breasts whole or cut them into larger slices or bite-size pieces before adding to the skillet) and evenly distribute the broccoli. Bring to a simmer and cover. Cook over medium-low heat for 4 minutes, or just until the broccoli is tender and the chicken reaches 165°F (74°C). Season with salt and pepper to taste. Serve immediately.
Yield: 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 320, Total Fat 10 g, Saturated Fat 2.5 g, Cholesterol 130 mg, Sodium 760 mg, Carbohydrate 10 g, Fiber 3 g, Sugars 4 g (includes 0 g added sugar), Protein 44 g
Cook's Tips:
Alcohol-Free Alternative: Prefer cooking without white wine? Swap it for extra chicken broth instead. In step 5, start with ¼ cup (60 mL) of broth, then continue as directed.
Choice Chicken: You can swap the chicken breasts with 1½ lbs. (700 g) of boneless, skinless chicken thighs.
Simple Sides: Serve with brown or wild rice, orzo, creamy polenta, or farro. Or you can keep it low-carb and enjoy it with a green salad.
CASHEW-CURRY FRUITED RICE
INGREDIENTS:
1 tbsp. (15 mL) butter
¼ cup (60 mL) raw, unsalted whole cashews, broken in half
1 tsp. (5 mL) curry powder
¼ tsp. (1 mL) Korintje Cinnamon or ground cinnamon
1 bay leaf
¾ cup (175 mL) chopped onion
1 tsp. (5 mL) finely grated fresh ginger root.
½ cup (125 mL) Basmati rice, rinsed
1 ½ cups (375 mL) water
¼ cup (60 mL) dried apricots, chopped
¼ cup (60 mL) sweetened dried cranberries
2 tbsp. (30 mL) fresh cilantro snipped.
DIRECTIONS:
Melt the butter in a 10" (25-cm) Nonstick Fry Pan over medium heat. Add the cashews and toast for 6–7 minutes, or until they’re browned and fragrant, stirring occasionally.
Add the curry powder, cinnamon, and bay leaf. Cook for 30–45 seconds, stirring constantly to coat the cashews. Remove cashews from the pan (do not wipe the pan) and set aside.
In the same pan, cook the onion and ginger over medium heat for 2–3 minutes, or until the onion is tender. Add the rice, stirring to coat. Add the water, apricots, and cranberries; stir and cover.
Reduce the heat to low and simmer for 18–20 minutes, or until the liquid is absorbed and the rice is tender. Remove the pan from the heat and let it stand for 5 minutes.
Fluff the rice with a fork and discard the bay leaf. Sprinkle the cilantro and cashews over the rice to serve.
Yield: 2 servings of (1¼ cups/300 mL)
Nutrients per serving:
Calories 340, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 15 mg, Sodium 50 mg, Carbohydrate 54 g, Fiber 4 g, Sugars 27 g (includes 0 g added sugars), Protein 6 g.
Cook's Tips:
The toasted, spiced cashews in this recipe add an incredible layer of flavor and texture. In fact, the cashews are so good, you might want to make a large batch to serve as a savory party snack.
Basmati rice, literally translated, means “queen of fragrance," and is from the Himalayan region. It has a nutty, perfumy flavor and aroma attributed to the aging of this grain to decrease its moisture content.
MINI HEART CHEESECAKES
INGREDIENTS:
12 strawberries
24 mini paper liners
1 pkg. 8 oz. (250 g) cream cheese
¼ cup (50 mL) sugar
¼ tsp. (1 mL) vanilla
1 egg
⅓ cup (75 mL) sour cream
DIRECTIONS:
Cut a strawberry in half lengthwise, then cut a heart shape out of each half using a small heart cookie cutter (1 ½" (4 cm)).
Place paper liners in the Mini Muffin Pan, then push a vanilla wafer cookie into the bottom of each liner. Mix cream cheese, sugar, vanilla, egg, and sour cream. Top the cookies with the mixture using the Small Scoop. Bake 18 – 20 minutes at 325°F (160°C), cool completely in the pan, remove and refrigerate at least 1 hour. Top with a strawberry heart for a lovely finish.
Yield: 24 servings
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