Summer is coming and the vaccine roll out is in full swing. As more and more people and families become fully vaccinated, cookouts and celebrations are making a comeback. Linda Cahill has some quick and delicious recipes from Pampered Chef to help make any occasion a success.
Pampered Chef recently updated its website and let me just say, “Wow!” I’m so impressed! It’s never been easier to find the right kitchen item. It’s so helpful if you are looking for a recipe and are following a specific diet or looking for the best way to prepare a recipe.
Be sure to check it out using the link at the bottom of this page.
Linda Cahill 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 cookouts, and lazy weekends.
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?”
ICED COFFEE VARIATIONS
INGREDIENTS:
Easy Iced Coffee
8 cups (2000 mL) strong brewed coffee, cooled.
1-1/2 cups (250-375 mL) half & half
1/3 cup (75 mL) sugar
Caramel Iced Coffee
8 cups (2000 mL) strong brewed coffee, cooled.
1-1/2 cups (250-375 mL) half & half
1/4 cup (60 mL) caramel sauce
2 Tbsp. + 2 tsp. (40 mL) sugar
Coconut Iced Coffee
8 cups (2000 mL) strong brewed coffee, cooled.
1 cup (250 mL) cream of coconut
1 cup (250 mL) half & half
Note: Cream of coconut blends best into hot coffee
Chocolate Coconut Iced Coffee
8 cups (2000 mL) strong brewed coffee, cooled.
1 cup (250 mL) cream of coconut
1 cup (250 mL) half & half
1/2 cup (125 mL) chocolate syrup
Note: Cream of coconut blends best into hot coffee.
Directions:
Choose Iced Coffee variation.
Place ingredients in Family-size Quick Pitcher. Plunge to blend.
Serve immediately with ice.
Yield: 8 servings
Cook’s Tips: Dark roast coffees work best for Iced Coffee.
For Coffee Ice Cubes: Pour extra Iced Coffee mixture into the Herb Freezing Tray Set. Cover and Freeze; add to Iced Coffee.
Ingredients can be cut in half for 4 servings.
Milk or Almond milk can be substituted for half & half.
CHICKEN SAUSAGE & VEGGIE SCRAMBLE
Prep 8 min/Cook 7 min./Ready in 15 min.
INGREDIENTS:
4 eggs
¼ cup (60 mL) milk
¼ tsp (1 mL) salt
⅛ tsp (0.5 mL) red pepper flakes or hot sauce
1 tbsp. (15 mL) butter
4 oz. (125 g) white mushrooms, sliced.
2 green onions, sliced.
1 cup (250 mL) loosely packed baby spinach
6 fully cooked chicken or turkey breakfast sausages, sliced.
1 oz. (30 g) cheddar cheese, coarsely grated (1/4 cup/60 mL)
2 plum tomatoes coarsely chopped.
Optional: ½ ripe avocado, diced
DIRECTIONS:
Set the Deluxe Electric Grill & Griddle to 'GRIDDLE' in the Flat position.
Whisk the eggs, milk, salt, and red pepper flakes or hot sauce, if using, together in a large bowl; set aside.
When preheated, melt the butter on one side and add the sausage to the other.
Add the mushrooms and green onions to the melted butter and cook for 2 minutes, stirring occasionally. Add the spinach and continue cooking until the spinach is just wilted. Cook the sausage until lightly browned, stirring occasionally.
Pour the egg mixture slowly over the sausage, moving it away from the drip spout. As the eggs begin to set, fold, and stir until the eggs are set but still moist.
Transfer the vegetable mixture onto eggs and sausage. Sprinkle with cheese and cook in the Top Melt position until the cheese melts - about 1 minute.
Serve topped with tomatoes and avocado if you’d like.
Yield: 4 servings
Nutrients per serving: U.S. nutrients per serving: Calories 220, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 250 mg, Sodium 470 mg, carbohydrates 5 g, Fiber 1 g, Sugars 2 g (includes 0 g added sugars), Protein 15 g.
BUTTERMILK PANCAKES & WAFFLES
Prep 5 min./Cook 15 min./Ready in 20 min.
INGREDIENTS:
PANCAKES:
1½ cups (375 mL) all-purpose flour
1 tbsp (15 mL) sugar
1 tsp (5 mL) baking powder
½ tsp (2 mL) baking soda
¼ tsp (1 mL) salt
1⅓ cups (325 mL) low-fat buttermilk
1 egg, lightly beaten.
2 tbsp. (30 mL) butter, melted.
1 tsp. (5 mL) vanilla extract
Oil for brushing
Waffles:
1 cup (250 mL) all-purpose flour
¼ cup (60 mL) cornstarch
2 tbsp. (30 mL) sugar
2 tsp. (10 mL) baking powder
½ tsp. (2 mL) baking soda
¼ tsp. (1 mL) salt
1 cup (250 mL) low-fat buttermilk
1 egg, lightly beaten.
3 tbsp. (45 mL) butter, melted.
1 tsp. (5 mL) vanilla extract
Oil for brushing
Set the Deluxe Electric Grill & Griddle to 'CUSTOM' for 8 minutes at 375°F (190°C).
Combine the flour, cornstarch, sugar, baking powder, baking soda, and salt together in a medium bowl; add the buttermilk, egg, butter, and vanilla. Whisk just until the dry ingredients are moistened (do not overmix).
When preheated, brush with oil, add a heaping ½ cup (125 mL) of batter into each well on the bottom plate. Close the lid.
Cook until golden brown, about 1½–2 minutes. Repeat with the remaining batter. Press CANCEL when done.
DIRECTIONS:
Serve with syrup, fresh fruit, peanut butter, or even your favorite savory options, if you like.
Yield: 4 servings
Nutrients per serving:
Pancakes:
U.S. nutrients per serving (2 pancakes): Calories 290, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 65 mg, Sodium 600 mg, carbohydrates 43 g, Fiber 1 g, Sugars 7 g (includes 3 g added sugars), Protein 9 g.
Waffles:
U.S. nutrients per serving (1 waffle): Calories 290, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 70 mg, Sodium 680 mg, carbohydrates 41 g, Fiber 1 g, Sugars 9 g (includes 6 g added sugars), Protein 7 g.
Cook's Tips: When making waffles ahead of time or in big batches, keep them crispy by placing them on a baking rack in a 250°F (120°C) oven.
STRAWBERRY LEMONADE QUENCHER
INGREDIENTS:
10 cups cold water
1 can (10 ounces) frozen non-alcoholic strawberry daiquiri mix, thawed.
1 cup fresh squeezed lemon juice (4 to 5 large lemons)
3/4 cup sugar
Whole strawberries (optional)
DIRECTIONS:
Place all ingredients except strawberries in Family-Size Quick-Stir® Pitcher.
Plunge until contents are thoroughly mixed.
Garnish each glass with a strawberry, if desired. Serve chilled.
Yield: 12 servings of 1 cup
Nutrients per serving: Calories 120, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 31 g, Protein 0 g, Sodium 5 mg, Fiber 0 g
SEVEN-LAYER DIP
Ready in 25 min.
INGREDIENTS:
Guacamole Layer:
1 garlic clove, peeled.
¼ cup (60 mL) fresh cilantro leaves
1 lime, juiced.
2 ripe avocados, pitted.
½ tsp. (2 mL) salt
Remaining Layers:
1½ cans (14–16 oz./395–450 mL each) refried beans
¾ cup (175 mL) sour cream
1 tbsp. (15 mL) Tex-Mex Rub or taco seasoning
1½ cups (375 mL) thick and chunky salsa
6 oz. (250 mL) cheddar cheese, coarsely grated (1½ cups/375 mL)
3 plum tomatoes, diced.
1 cup (250 mL) black olives, sliced.
DIRECTIONS:
Combine the guacamole ingredients in the Manual Food Processor until smooth.
Spread the beans on the bottom of the Rectangular Cool & Serve. Spread the guacamole over the beans.
Combine the sour cream and seasoning in a small bowl. Spread over the guacamole. Add the remaining ingredients in the order they’re listed.
Yield: 12 servings
Nutrients per serving: U.S. nutrients per serving: Calories 230, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 25 mg, Sodium 660 mg, carbohydrates 16 g, Fiber 7 g, Sugars 2 g (includes 0 g added sugar), Protein 9 g.
RAINBOW VEGGIE PIZZA
INGREDIENTS:
1 16 oz (450 g) ball fresh pizza dough
canola oil
assorted fresh vegetables such as broccoli, yellow pepper, orange pepper, grape tomatoes, red onions, and purple potatoes.
1/2 cup (125 mL) prepared pesto
1 cup (250 mL) shredded mozzarella cheese
DIRECTIONS:
Preheat the oven to 425°F (218°C).
Brush the White Large Round Stone with oil. Place the dough in the center of the stone. Roll the dough to the edges with the Baker’s Roller®, pressing with fingers as needed. Pierce the entire dough with the pastry tool. Bake the crust for 14–18 minutes, or until the edges are light golden brown.
Meanwhile, prepare your vegetables. Slice broccoli with a Utility Knife, use the Close & Cut to halve grape tomatoes, and use the Simple Slicer on the #1 setting to slice the purple potatoes. To dice the yellow and orange peppers, cut them into strips with the Quick Slice, then dice with a utility knife.
Remove the crust from the oven and lightly brush the edges with oil. Top with ½ cup (125 mL) of prepared pesto sauce and 1 cup (250 mL) of shredded mozzarella cheese. Arrange the vegetables as shown and bake for 18–21 minutes.
Yield: 8 servings
CLASSIC DELI WRAPS
INGREDIENTS:
1 container (8 ounces) light cream cheese spread
2 tablespoons Dijon mustard
1 tablespoon honey
1 1/2 cups thinly sliced iceberg lettuce
1 large tomato seeded and diced.
1 medium green bell pepper, diced.
6 (8-inch) whole wheat flour tortillas
8 ounces thinly sliced deli ham
3/4 cup (3 ounces) shredded Swiss cheese.
6 slices bacon, crisply cooked, drained, and crumbled.
DIRECTIONS:
Combine cream cheese, mustard, and honey in Small Batter Bowl; mix well using Small Mix 'N Scraper®. Slice lettuce and dice the tomato and bell pepper using Chef's Knife.
Using Medium Scoop, top each tortilla with a level scoop of cream cheese mixture; spread to within 1/4 inch of the edge using a Small Spreader. Cover with 1/4 cup lettuce, pressing lightly. Place two ham slices over lettuce. Grate 2 tablespoons cheese over ham using Rotary Grater. Top evenly with tomato, bell pepper, and bacon.
Roll up each tortilla tightly. To serve, cut each wrap diagonally in half with Bread Knife.
Yield: 6 servings or 24 sample servings
Nutrients per serving: Calories 370, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 31 g, Protein 21 g, Sodium 1150 mg, Fiber 3 g
Cook's Tips: Mix and match ingredients to design your own wrap creation! Experiment with different flavors of flour tortillas such as spinach or sun-dried tomato. Spread tortillas with flavored soft cream cheese or hummus and top with your favorite greens. Layer your favorite deli meats and cheeses over the top. Sprinkle with vegetables such as thinly sliced red or green onions, chopped cucumber, alfalfa sprouts, or shredded carrot. Roll up tightly and enjoy your tailored specialty!
QUICK PINEAPPLE UPSIDE-DOWN CAKE
INGREDIENTS:
1/4 cup (50 mL) butter (1/2 stick), cut into small pieces.
1/3 cup (75 mL) packed brown sugar.
7 canned pineapple slices
7 maraschino cherries without stems
1 pkg. (15.25-16.5 oz or 460 g) yellow cake mix.
3 eggs
1 cup (250 mL) water
1/3 cup (75 mL) vegetable oil
DIRECTIONS:
Melt butter and brown sugar in Rockcrok™ (2.5-qt./2.35-L) Everyday Pan or Rockcrok™ (4-qt./3.8-L) Dutch Oven over medium heat 1-2 minutes or until mixture begins to bubble, stirring occasionally.
Arrange pineapple slices in pan, place cherries in centers of slices.
Prepare cake mix according to package directions in Classic Batter Bowl. Slowly pour batter over pineapple.
Microwave, covered, on HIGH 8-10 minutes or until center is firm and springs back when pressed.
Remove pan from microwave. Immediately invert cake onto a Large Grooved Cutting Board or serving platter.
Yield: 12 servings
Nutrients per serving: Calories 330, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 44 g, Fiber 1 g, Protein 3 g
Cook's Tips: To prepare this recipe in a conventional oven, preheat the oven to 350°F (180°C). Prepare recipe as directed in Steps 1, 2, and 3. Bake, uncovered, 28-30 minutes. Remove from oven and invert as directed in Step 5.
HIBACHI SHRIMP & VEGETABLES
Prep 10 min./Cook 10 min./Ready in 20 min.
INGREDIENTS:
Yum Yum Sauce
¼ cup (60 mL) mayonnaise
1 tbsp. (15 mL) ketchup
1 tbsp. (15 mL) milk
1 tsp. (5 mL) toasted sesame oil.
2 garlic cloves, pressed.
½ tsp. (2 mL) Sriracha sauce
¼ tsp. (1 mL) freshly grated ginger
Shrimp
1 lb. (450 g) large shrimp (31–40 per pound), peeled, deveined, and tails removed.
1 tsp. (5 mL) toasted sesame oil.
1 tsp. (5 mL) reduced-sodium soy sauce.
½ tsp. (2 mL) freshly grated ginger
Vegetables
2 cups (500 mL) broccoli florets
2 large carrots, peeled and thinly sliced (1½cups/375 mL)
½ medium yellow onion, cut into ½" (1-cm) wedges (1 cup/250 mL)
1 tbsp. (15 mL) vegetable oil
⅛ tsp. (0.5 mL) salt
Serve with Steamed rice and sliced green onion.
DIRECTIONS:
For the sauce, combine all the ingredients in a small bowl; cover and refrigerate.
Set the Deluxe Electric Grill & Griddle, with the griddle plates, on "GRILL" for 10 minutes.
Toss the shrimp, sesame oil, soy sauce, and ginger together in a medium bowl. Set aside.
Toss all the vegetables together in a medium bowl.
Once the grill has preheated, add the vegetables to the bottom plate in an even layer. Close the lid and cook for 2 minutes.
Place the grill in the Flat position. Add the shrimp in a single layer to the empty side of the griddle; cook until the shrimp are lightly browned and pink, 1–2 minutes per side. Flip the vegetables while the shrimp cooks.
Serve the shrimp and vegetables with rice, sliced green onion, and sauce.
Yield: 4 servings
Nutrients per serving: U.S. nutrients per serving (shrimp, veggies, and sauce): Calories 260, Total Fat 18 g, Saturated Fat 3 g, Cholesterol 150 mg, Sodium 940 mg, Carbohydrate 9 g, Fiber 2 g, Sugars 4 g (includes 0 g added sugar), Protein 17 g.
EGG ROLL IN A BOWL
Prep 5 min./Cook 15 min./Ready in 20 min.
INGREDIENTS:
Egg Roll
1 tbsp. (15 mL) canola oil
½ onion
1 lb. (450 g) ground turkey sausage or pork sausage
1 red bell pepper
2 pkg. (14 oz./397 g each) coleslaw mix
Optional: cooked white or brown rice
Optional: Chow Mein noodles or sesame sticks
Sauce
2 green onions
3 tbsp. (45 mL) reduced-sodium & gluten-free soy sauce.
1 tbsp. (15 mL) honey
1–2 tsp. (5–10 mL) Sriracha or other hot sauce
DIRECTIONS:
Heat the oil in the 12" (30-cm) Nonstick Skillet over medium heat for 3–5 minutes. Cut the onion into chunks and chop in the Manual Food Processor.
Add the onion and sausage to the skillet. Cook for 5–7 minutes, using the Mix ‘N Chop to break the sausage into pieces.
Cut the top off the bell pepper, then remove the seeds and veins with the Scoop Loop®. Finely chop the bell pepper in the processor. Add the bell pepper and coleslaw to the skillet and stir well. Cover and cook for 5–6 minutes. (The mixture will cook down.)
For the sauce, add the green onion to the processor; finely chop. Add the soy sauce, honey, and Sriracha, process until combined.
Pour the sauce into the skillet. Cook, uncovered, for 1–2 minutes, or until evenly combined and heated through.
Place rice into bowls and top with the mixture. Top with Chow Mein noodles or sesame sticks, if desired.
Yield: 6 servings
Nutrients per serving: U.S. nutrients per serving: Calories 180, Total Fat 6 g, Saturated Fat 1.5 g, Carbohydrate 14 g, Cholesterol 55 mg, Sodium 810 mg, Fiber 4 g, Sugars 5 g, Protein 17 g
Cook's Tips: Instead of the coleslaw mix, you can use 1 small head of cabbage and 2 medium grated carrots. Cut the cabbage with the Simple Slicer on the No. 2 setting. In step 3, cook for an additional 3–5 minutes.
COCONUT-LIME ICEBOX CAKE
Prep 15 min.
INGREDIENTS:
½ cup (125 mL) sweetened shredded coconut.
2 limes
2 pkgs. (8 oz./266 g each) cream cheese softened.
1 cup (250 mL) sugar
1 tsp. (5 mL) vanilla extract
2 cups (500 mL) heavy cream
⅔ pkg. (14 oz./408 g) honey graham crackers (about 16), divided.
Optional: Lime zest, lime wedges, or mint
DIRECTIONS:
Evenly spread the coconut onto a large microwave-safe plate. Microwave until golden brown, about 5–7 minutes, mixing halfway through. Cool completely.
Zest and juice the limes into a medium mixing bowl. Add the cream cheese, sugar, and vanilla. Beat with a hand mixer until smooth.
In a large mixing bowl, whip the cream on medium or high speed until stiff peaks form. Fold in the cream cheese mixture.
Break half of the graham crackers into pieces and lay them on the bottom of the Rectangular Cool & Serve. Spread half of the cream cheese mixture over the crackers. Repeat with the remaining crackers and cream cheese mixture. Top with coconut, and, if you’d like, lime zest, lime wedges, or mint.
Chill, covered, for at least 3 hours or overnight before serving.
Yield: 12 servings
Nutrients per serving: U.S. nutrients per serving: Calories 310, Total Fat 18 g, Saturated Fat 10 g, Cholesterol 45 mg, Sodium 135 mg, carbohydrates 38 g, Fiber 1 g, Sugars 25 g, (includes 17 g of added sugars), Protein 3 g.
For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill Email her at lindathechef@gmail.com.