Linda Cahill has delicious recipes from Pampered Chef for any occasion. It’s looking a lot like spring and it’s time to change the menu. Celebrations will be heading outdoors. College graduations, Mother’s Day, and Memorial Day call for friends and great food. Whenever you are getting together with friends, great food makes it extra special. No worries, Linda has you covered. In honor of Cinco de Mayo, she has a few Mexican inspired recipes for your table.
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?”
BREAKFAST TACO ROLL-UPS
INGREDIENTS:
VARIATIONS
SOUTHWEST
BROCCOLI-CHEDDAR
Eggs and seasonings
3 eggs
1 tsp (5 mL) Southwestern Seasoning Mix
3 eggs
1 tsp (5 mL) Italian Seasoning Mix
Cheese
3 oz (90 g) reduced-fat sharp cheddar cheese (⅔ cup/150 mL grated)
3 oz (90 g) reduced-fat sharp cheddar cheese (⅔ cup/150 mL grated)
Filling
1 link (3 oz/90 g) fully cooked jalapeño chicken sausage
2 tbsp (30 mL) canned diced green chilies
1 link (3 oz/90 g) fully cooked apple & Gouda chicken sausage
1 cup (250 mL) fresh broccoli florets
Mix-ins
¼ cup (50 mL) reduced-sodium black beans, drained and rinsed
None
Tortillas
Oil for spraying pan and tortillas
14 fajita-sized (6"–8"/16–20 cm) flour tortillas
Oil for spraying pan and tortillas
14 fajita-sized (6"–8"/16–20 cm) flour tortillas
Optional toppings
Chopped cilantro, fresh lime, shredded cheese, sour cream, salsa, or guacamole
Chopped parsley or shredded cheese
DIRECTIONS:
Choose a variation. Preheat the oven to 400°F (200°C). Spray the Stone Bar Pan with oil using the Kitchen Spritzer.
Crack the eggs into the Ceramic Egg Cooker. Add the seasoning mix. Cover and shake to combine. Microwave, covered, on HIGH for 1 minute and 10 seconds and stir. If the eggs are still runny, continue to microwave for 20-second intervals, stirring after each interval, until the eggs are cooked through.
Grate the cheese with the Adjustable Coarse Grater over the Classic Batter Bowl.
Cut the chicken sausage into three pieces. Place the sausage pieces in the Manual Food Processor and process until finely chopped. Add the remaining filling ingredients and cooked eggs and process until finely chopped. Carefully remove the blade and transfer the mixture to the batter bowl. Add the mix-ins.
Wrap the tortillas in a damp paper towel and microwave for 30 seconds, or until warmed.
To create the roll-ups, arrange the tortillas on a large cutting board or a Pastry Mat. Use the Small Scoop to place two scoops of filling along the bottom of the tortilla. Tightly roll the tortilla around the filling. Repeat with remaining tortillas and filling.
Place the roll-ups, seam-side down, on the pan and spray the tops with oil. Bake for 8–10 minutes, or until the edges are light golden brown. Serve with optional toppings.
Yield: 14 servings of 1 roll-up
Nutrients per serving:
U.S. Nutrients per serving (1 Southwest Taco Roll-Up): Calories 140, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Sodium 280 mg, Carbohydrate 16 g, Fiber 0 g, Sugars 0 g, Protein 6 g U.S. Nutrients per serving (1 Broccoli-Cheddar Taco Roll-Up): Calories 130, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 13 g, Fiber 1 g, Sugars 1 g, Protein 6 g
Cook's Tips:
These taco roll-ups make an easy grab-and-go breakfast. Freeze the cooled, baked roll-ups in an airtight container or resealable plastic bag for up to a month. Microwave the frozen roll-ups on HIGH for 45–60 seconds, or until the centers reach 165°F (74°C).
COOL CARAMEL CAFÉ CON LECHE
INGREDIENTS:
1 1/2 cups (375 mL) water
3 tbsp. (45 mL) instant coffee granules
1 tsp. (5 mL) Korintje Cinnamon
1/2 cup (125 mL) caramel ice cream topping
1/2 cup (125 mL) milk chocolate morsels
4 cups (1 L) milk
1/2 cup (125 mL) dark rum
Whipped topping and additional Korintje Cinnamon (optional)
DIRECTIONS:
Place water into (2-cup/500-mL) Easy Read Measuring Cup. Microwave on HIGH for 1-2 minutes or until hot. Add coffee and cinnamon; stir until coffee is dissolved. Place ice cream topping into Classic Batter Bowl. Microwave on HIGH for 60-90 seconds or until hot. Add chocolate morsels to batter bowl; stir until smooth using Skinny Scraper. Slowly add the coffee mixture to the batter bowl; whisk until combined.
Pour caramel mixture, milk, and rum into Quick-Stir® Pitcher; plunge gently. Serve over ice in eight large glasses: top with whipped topping and additional cinnamon, if desired.
Yield: 6 cups (1.5 L) 8 servings of 3/4 cup
Nutrients per serving: U.S. Nutrients per serving: Calories 390, Total Fat 14 g, Saturated Fat 9 g, Cholesterol 30 mg, Carbohydrate 51 g, Protein 9 g, Sodium 115 mg, Fiber 0 g
Cook's Tips: If desired, 1/2 cup (125 mL) of additional milk can be substituted for the rum.
VEGGIE NACHO SUPREME
INGREDIENTS:
8 cups (2L) Tortilla chips
1 plum tomato
1 lime
1 yellow or orange bell pepper
2 green onions
8 oz. (250 g) Monterey Jack Cheese
3/4 cup (175 mL) black beans, drained and rinsed.
1/2 cup (125 mL) pickled jalapeño rings
1 can (2.25 oz/ 64 g) black olives, sliced and drained (or 1/2 cup/ 125 mL)
1/4 cup (50 mL) cilantro
Optional toppings: sour cream, salsa, guacamole
DIRECTIONS:
Preheat the oven to 425°F (220°C). Arrange the tortilla chips in a slightly overlapping layer on the Large Round Stone.
Combine tomato, lime juice, bell pepper, and green onions in a large mixing bowl and stir to combine.
Top the chips with half of the cheese, black beans, and vegetable mixture. Top with the remaining cheese.
Bake 6-8 minutes, or until cheese melts.
Remove the stone from the oven. Top the nachos with pickled jalapeño rings, olives, and cilantro. Serve with optional toppings, if desired.
Yield: 12 servings
Nutrients per serving: Calories 190, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 17 g, Fiber 2 g, Sugars 1 g, Protein 6 g
Cook's Tips: These nachos are easily customizable and a great way to use what’s on hand in your fridge. Try it with other veggies like corn, zucchini, or red onion.
ROSEMARY-CITRUS CHAMPAGNE COCKTAILS
INGREDIENTS:
6 4-in. (10-cm) sprigs of fresh rosemary
1 can (12 oz/355 mL) frozen citrus blend juice concentrate such as Five Alive®, thawed.
2 cups (500 mL) chilled club soda
1 bottle (750 mL) chilled champagne
3 cups (750 mL) ice, plus additional for serving.
DIRECTIONS:
Place rosemary sprigs and juice concentrate into Classic Batter Bowl. Microwave, uncovered, on HIGH 7-9 minutes or until mixture comes to a simmer. Carefully remove the batter bowl from the microwave.
MAPLE GLAZED SALMON
INGREDIENTS:
4 1" (2.5-cm) thick skinless salmon fillets (6 oz./175 g each) patted dry.
1 tbsp. (15 mL) low-sodium soy sauce
2½ tsp. (12 mL) Savory Maple Spice, divided.
2 cups (500mL) fresh broccoli florets (about 5 oz./142 g)
1 cup (250 mL) fresh sugar snap peas, trimmed.
1 large red bell pepper, cut into thin strips.
1 large carrot, peeled and cut into ¼" (6-mm) diagonal slices.
1 Tbsp. (15 mL) oil
2 Tbsp. (30 mL) honey
Optional: 1 thinly sliced green onion and ½ tbsp (7 mL) toasted sesame seeds
DIRECTIONS:
Preheat the oven to 400°F (200°C).
Place the salmon fillets in the center of a large sheet pan. Brush them with soy sauce and sprinkle evenly with 2 tsp (10 mL) of seasoning.
Toss the broccoli, snap peas, bell pepper, and carrot with the oil. Place the vegetables around the salmon.
Bake for 13–15 minutes, or until the fish begins to flake easily with a fork, and the vegetables are tender.
Combine the honey with the remaining seasoning; drizzle over the salmon and vegetables before serving. Top with green onion and sesame seeds if you’d like.
Yield: 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 520, Total Fat 18 g, Saturated Fat 3 g, Cholesterol 145 mg, Sodium 520 mg, Carbohydrate 18 g, Fiber 3 g, Sugars 14 g (includes 10 g added sugar), Protein 68 g.
Cook's Tips:
You can make this recipe with any kind of fish you like—or even chicken breasts.
Stir-Fry Swap: Instead of broccoli, snap peas, bell pepper, and carrots, you can use green beans, yellow squash, or zucchini for a different take.
Seasoning Swap: If you’re out of Savory Maple Spice, you can use Asian Seasoning Mix or Jamaican Jerk Rub instead.
Yield: about 8 cups (2 L) 8 servings of about 1 cup (250 mL)
Nutrients per serving: U.S. Nutrients per serving: Calories 160, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 25 g, Fiber 0 g, Protein 1 g
Cook's Tips:
To safely open a bottle of champagne, remove the foil from the cork; dry off the bottle with a clean kitchen towel. Holding your thumb over the cork, carefully remove the wire cage. Place the towel over the cork and bottle. Hold the bottle in one hand and the cork and towel in the other. Tilt the bottle away from you and your guests, then slowly twist the bottle, gently pulling down to remove the cork.
CRISPY GOAT CHEESE SALAD
INGREDIENTS:
Crispy Goat Cheese
10.5 oz. (315 g) plain goat cheese
1 tbsp. (15 mL) Three Onion Rub, divided.
¼ cup (60 mL) flour
2 eggs, whisked.
1 cup (250 mL) panko breadcrumbs
Sweet Onion Vinaigrette
½ cup (125 mL) olive oil
1 tbsp. (15 mL) Three Onion Rub
3 tbsp. (45 mL) white wine, red wine, or apple cider vinegar
1 tbsp. (15 mL) honey
Salad
8 cups (2 L) baby spring mix, spinach, or other greens
1 cup (250 mL) walnuts coarsely chopped.
2 cups (500 mL) grapes, halved.
2 small apples, cored and cubed (about 2 cups/500 mL)
Optional topping: 2 cups (500 mL) chopped or shredded chicken
DIRECTIONS:
Preheat the oven to 400°F (200°C).
In a medium bowl, combine the goat cheese and 2 tsp. (10 mL) of rub. Mix until the seasoning is well distributed.
Divide the goat cheese mixture into 8 equal portions and shape into small pucks, about 1½" (4 cm) in diameter.
Combine the panko and the remaining 1 tsp. (5 mL) of rub in a shallow bowl. Place the flour and egg in 2 separate bowls. Dredge each piece of goat cheese in the flour, shaking off any excess. Dip the goat cheese into the beaten egg and then into the panko breadcrumbs, gently pressing the cheese into the breadcrumbs so they stick.
Arrange the coated goat cheese on a nonstick baking sheet in a single layer. You can bake for 15–18 minutes or air-fry for 10–12 minutes at 375°F (190°C).
Meanwhile, whisk the vinaigrette ingredients together and set aside.
When the cheese is done, carefully remove it from the oven and let it cool.
Toss the greens with the walnuts, grapes, apples, and vinaigrette in a large bowl. Divide the salad onto four plates and top each with 2 pieces of cheese. Add chicken if you’d like.
Yield: 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 810, Total Fat 65 g, Saturated Fat 17 g, Cholesterol 125 mg, Sodium 710 mg, Carbohydrate 56 g, Fiber 7 g, Sugars 27 g (includes 4 g added sugar), Protein 27 g.
Cook's Tips:
If you don’t like walnuts, swap them for pecans, pistachios, cashews, peanuts, or even sunflower seeds.
Pick Your Protein: Make this meal even more filling with grilled chicken breast, seared salmon, or juicy steak.
CHEDDAR JALAPENO CORNBREAD
INGREDIENTS:
2 tbsp. (30 mL) canola oil
1 cup (250 mL) buttermilk
2 eggs
½ cup (125 mL) sugar
2 oz. (60 g) cheddar cheese (½ cup/125 mL grated)
¼ cup (60 mL) pickled jalapeños, diced
¼ cup (60 mL) butter, melted
1 cup (250 mL) all-purpose flour
1 cup (250 mL) cornmeal
1 tbsp. (15 mL) baking powder
½ tsp. (2 mL) salt
DIRECTIONS:
Add the oil to the 10" (25 cm) Cast Iron Skillet and place it in the oven. Preheat the oven to 425°F (220°C).
Grate the cheese with the Microplane® Adjustable Coarse Grater.
Whisk the buttermilk, eggs, and sugar together in a large mixing bowl. Stir in the cheese, jalapeños, and butter.
In a separate small mixing bowl, combine the remaining ingredients. Add the dry ingredients to the wet ingredients and whisk together.
Once the oven is preheated, carefully remove the skillet from the oven and pour in the batter. Bake for 25–30 minutes, or until the edges are dark brown and a toothpick inserted in the center comes out clean.
Yield: 8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 310, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 39 mg, Sodium 500 mg, Carbohydrate 39 g, Fiber 2 g, Total Sugars 14 g (includes 13 g added sugars), Protein 7 g.
Cook's Tips:
We add jalapeños to the batter for an extra kick, but if you don’t like the spice, feel free to leave them out.
Want a small batch instead? Make cornbread in the 5.5” Cast Iron Skillet Set. Just use half of the ingredients, divide the batter between the two skillets, and bake for 14-15 minutes. This version serves 4. The prep time is 5 minutes and the total time is 20 minutes.
STRAWBERRY CRUNCH CAKE
INGREDIENTS:
Cake
1 box (15-16.5 oz. or 432-461 g) white cake mix, plus ingredients to make the cake.
1 box (3 oz. / 90 g) strawberry gelatin
¾ cup (175 mL) boiling water
¾ cup (175 mL) cold water
Frosting
1 pkg. (8 oz. / 250 g) cream cheese softened.
1 cup (250 mL) powdered sugar.
1 tsp. (5 mL) vanilla
½ tsp. (1 mL) almond extract
1½ cups (375 mL) heavy whipping cream
Toppings
1 cup (250 mL) vanilla wafers, coarsely crushed.
¼ cup (60 mL) butter, melted
1 box (3 oz. / 90 g) strawberry gelatin
Fresh strawberries, sliced.
DIRECTIONS:
Preheat the oven to 350° F (180° C). Grease a 9 x 13 baking pan with oil.
Add the cake mix and ingredients to the bowl of the Deluxe Stand Mixer. Select BEAT for 2 minutes. Add the cake batter to the prepared pan and bake according to package instructions, about 22-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool slightly.
Using a fork, poke holes over the top of the cake.
Combine the gelatin and boiling water in a small bowl; whisk until completely dissolved. Whisk in the cold water. Pour the liquid evenly over the cake. Cover and refrigerate for at least 4 hours, or up to overnight, to set.
For the frosting, add the cream cheese, powdered sugar, and extracts into the bowl of the Stand Mixer with the whisk attachment. Select WHIP for 3 minutes and 30 seconds. After 1 minute has elapsed, slowly drizzle the heavy whipping cream while the mixer is still running. Press CANCEL and set aside.
After the cake is set, spread the frosting evenly over the top of the cake.
Combine the vanilla wafers, butter, and remaining gelatin in a small bowl. Set it aside.
When ready to serve, top with the wafer topping and sliced strawberries.
Yield: 16 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 290, Total Fat 18 g, Saturated Fat 10 g, Cholesterol 45 mg, Sodium 200 mg, Carbohydrate 30 g, Fiber 0 g, Sugars 23 g (includes 13 g added sugar), Protein 3 g.
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