Linda Cahill has delicious recipes from Pampered Chef for any occasion. Maybe you are celebrating a birthday, an upcoming wedding, or getting together with friends for a day of outdoor fun. 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 and your picnic table.

Who doesn’t enjoy a great Sunday brunch or a relaxing party in the backyard?

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?”

BLUEBERRY PEACH SMOOTHIE

INGREDIENTS:

BLENDER VERSION
Makes about 1½–2 cups (375–500mL)

SMOOTHIE CUP VERSION
Average Yield: 1½ cups (374 mL)

½ cup (125 mL) almond milk 

1 tbsp. (15 mL) honey

¼ tsp. (1 mL) cinnamon

½ cup (125 mL) blueberries

1 peach, sliced

½ cup (125 mL) ice

½ cup (125 mL) ice

½ cup (125 mL) fresh sliced peaches

½ cup (125 mL) fresh blueberries

½ cup (125 mL) almond milk

1 tbsp. (15 mL) honey

⅛ tsp. (0.5 mL) cinnamon

Add all the ingredients, in the order listed to the Deluxe Cooking Blender.

Replace and lock the lid. Turn the wheel to select the SMOOTHIE setting; press the wheel to start.

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.

DIRECTIONS:

Garnish as desired and enjoy!

Yield: 1 serving

Nutrients per serving: U.S. nutrients per serving: Calories 190, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 44 g, Fiber 4 g, Total Sugars 37 g (includes 17 g added sugars), Protein 3 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.

STRAWBERRY FLAX SEED OVERNIGHT OATS

INGREDIENTS:

1/2 cup (125 mL) old-fashioned or quick oats

1 tbsp. (15 mL) flaxseeds

1 tbsp. (15 mL) chopped walnuts

1 tsp. (5 mL) brown sugar

1/4 tsp. (1 mL) ground cinnamon

2/3 cup (150 mL) unsweetened almond milk

1/4 cup (50 mL) chopped fresh strawberries

DIRECTIONS:

Place oats, flax seeds, walnuts, brown sugar, and cinnamon in Make & Take Snack Jar; stir to mix. 

Carefully pour in almond milk and add strawberries; stir to blend.

Top with lid. 

Place in refrigerator and let stand overnight. 

Yield: 1 serving

Nutrients per serving: Calories 300, Total Fat 13 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 41 g, Fiber 9 g, Protein 9 g
 

Cook's Tips: Substitute mixed fresh berries for strawberries.

To prepare multiple servings, the recipe can be multiplied by four and assembled in Make & Take Mason Jar. Refrigerate for up to 3 days.

HAM AND CHEESE OMELET ROLL 

INGREDIENTS:

4 ounces cream cheese, softened

3/4 cup milk

2 tablespoons all-purpose flour

1/4 teaspoon salt

12 eggs

8 ounces ham, finely chopped (1 1/2 cups)

6 ounces cheddar or Swiss cheese, shredded (1 1/2 cups)

1/4 cup green onions with tops, thinly sliced

2 tablespoons Dijon mustard

DIRECTIONS:

Preheat the oven to 375°F. In Small Batter Bowl, combine cream cheese and milk; whisk until smooth using Stainless Whisk. Add flour and salt; whisk to combine.

In Classic Batter Bowl, gently whisk eggs until blended. Add cream cheese mixture; mix well. 

Cut an 18-inch-long piece of Parchment Paper. Press into bottom and up sides of Large Bar Pan to prevent egg mixture from running under parchment paper, and pinch corners. Pour the egg mixture into the bottom of the Bar Pan. Bake 30-33 minutes or until the omelet is puffy and golden.

Meanwhile, finely chop ham using Food Chopper. Shred cheese using a Rotary Grater. Thinly slice green onions with Chef's Knife.

Remove omelet from oven; immediately spread with Dijon mustard using Skinny Scraper. Sprinkle with half of the cheese; top with ham and green onions. Sprinkle with remaining cheese. Starting at one short side, roll up jelly-roll fashion, removing parchment paper as you roll. Garnish top with additional cheese and green onions, if desired. Let stand 5 minutes to allow the cheese to melt. Slice roll diagonally into wedges using Bread Knife.

Yield: 8 servings

Nutrients per serving: Calories 300, Fat 20 g, Sodium 760 mg, Dietary Fiber 0g 

Cook's Tips: When adding milk to softened cream cheese, add it very gradually while whisking with the Stainless Whisk to keep the mixture smooth and free of lumps. 

Lifting up on Parchment Paper will help make the baked omelet roll-up. Be sure to remove the paper as you are rolling.

LEMON GINGER CUCUMBER MINT WATER

INGREDIENTS:

Vessel

Add-Ins

Infusion Water Bottle

1½” (4 cm) piece of cucumber, sliced, halved

2 slices lemon, cut in half

3 thin slices of peeled ginger

1 fresh mint sprig 

Quick-Stir® Pitcher

2” (5 cm) piece of cucumber, sliced, halved

½ lemon, sliced

2 tbsp (30 mL) thinly sliced peeled ginger

3 sprigs of fresh mint 

Family-Size Quick-Stir® Pitcher

4” (10 cm) piece of cucumber, sliced, halved

1 lemon, sliced, 

¼ cup (50 mL) thinly sliced peeled ginger

6 sprigs of fresh mint  

DIRECTIONS:

Use the Simple Slicer on the #3 setting to slice the cucumber. Use the Quick Slice to cut the lemon into slices.

Fill the bottom of the pitcher or water bottle with the sliced fruit and other ingredients, then top with water.

Plunge the pitcher to combine. To get the best flavor, refrigerate at least 20 minutes before serving.

Yield: 1 serving

Cook's Tips: The longer your water infuses, the more flavorful it will be. Some fruits or herbs will infuse more quickly than others. Citrus releases flavor quickly, and herbs can take a little longer. Also, some berries will release color into the water. 

For enhanced flavors, let water sit at room temperature to infuse.

You can peel the rind off of citrus to lessen the bitterness.

LOADED POTATO WEDGES

INGREDIENTS:

Potatoes

2 lbs. (1 kg) russet potatoes (about 4 medium), cut into wedges

1 tbsp. (15 mL) butter, melted

2 tsp. (10 mL) olive oil

2 garlic cloves, pressed

½ oz. (15 g) Parmesan cheese, finely grated (¼ cup/60 mL)

¼ tsp. (1 mL) salt

¼ tsp. (1 mL) black pepper

Dressing

¼ cup (60 mL) 2% plain low-fat Greek yogurt or sour cream

2 tbsp. (30 mL) finely sliced chives

1 garlic clove, pressed

2 tbsp. (30 mL) milk

1 tbsp. (15 mL) olive oil

¼ tsp. (1 mL) black pepper

Toppings

6 slices of cooked bacon, chopped

4 oz. (125 g) reduced-fat cheddar cheese, grated (1 cup/250 mL)

3 green onions, sliced

Optional: Jalapeños, chives, broccoli, mushrooms, tomatoes

DIRECTIONS

In a large mixing bowl, toss the potato wedges with the butter, oil, garlic, Parmesan, salt, and pepper.

Place the potatoes in a single layer on both trays of the Deluxe Air Fryer and place the trays on the bottom and top racks. Cook on AIR FRY for 22–26 minutes, or until tender and very crisp, rotating the trays and flipping the potatoes halfway through.

Meanwhile, cook the bacon in a skillet over medium heat until crispy.

To make the dressing, whisk the yogurt, chives, garlic, milk, oil, and pepper in a small bowl until combined.

To serve, arrange the potato wedges on a serving dish. Sprinkle with bacon, cheese, green onions, and any additional toppings you’d like. Drizzle with the dressing.

Yield: 6 servings

Nutrients per serving: U.S. nutrients per serving: Calories 340, Total Fat 19 g, Saturated Fat 6 g, Cholesterol 30 mg, Sodium 510 mg, Carbohydrate 30 g, Fiber 2 g, Sugars 2 g (includes 0 g added sugar), Protein 13 g

Cook's Tips:

To wedge the potatoes, slice them in half lengthwise, place the flat side down, and cut in half lengthwise. Cut each quarter in half for eight wedges.

This dish can be served immediately after cooking for a crunchy baked potato texture or at room temperature for a cookout or buffet.

CHICKEN NAAN WRAPS WITH PERI-PERI SAUCE

INGREDIENTS:

Peri-Peri Sauce

2 red bell peppers, seeded and cut into chunks

½-1 habanero pepper, seeded and cut into chunks (see cook’s tip)

1 small onion, cut into chunks

8 garlic cloves, peeled

2 tsp. (10 mL) salt

3-4 fresh basil leaves

1 tbsp. (15 mL) fresh oregano leaves

1 tbsp. (15 mL) paprika

1 lemon, juiced

½ cup (125 mL) olive oil

Wrap Filling

6 bone-in, skin-on chicken thighs (about 1¼ lbs./575 g)

¼ cup (60 mL) mayonnaise

2 tbsp. (30 mL) olive oil

6 mini or 3 large pieces of naan or pita, halved

½ medium seedless cucumber, diced

1 cup (250 mL) grape tomatoes, halved

2 cups (500 mL) shredded romaine lettuce

Optional: Fresh basil leaves

DIRECTIONS:

Preheat the oven to 425° (220°C).

To make the sauce, add the ingredients in the order they’re listed to the Deluxe Cooking Blender. Blend on speed 8 of the CUSTOM BLEND setting until smooth, about 1 minute.

Marinate the chicken in 1 cup (250 mL) of the sauce for at least 1 hour, or overnight.

Combine the mayonnaise with ¼ cup (60 mL) of the remaining sauce in a small bowl; set aside.

Heat the oil in the 12" (30-cm) Enameled Cast Iron Skillet over medium-high heat for 2–3 minutes.

Remove the chicken from the marinade; wipe off any excess. Discard the marinade.

Brown the chicken in the skillet for 4 minutes per side. Transfer the skillet to the oven and roast, skin side up for 35–40 minutes or until the chicken reaches 165°F (74°C).

Place the chicken in a medium bowl. Use a fork to remove the meat from the bone, then shred. Pour the remaining sauce from the blender over the chicken and toss to coat.

To assemble, briefly warm the naan or pita by wrapping in damp paper towels and microwaving in 15-second intervals. Top with chicken, cucumbers, tomatoes, and lettuce. Drizzle with the mayo mixture, and top with torn basil, if you’d like.

Yield: 6 servings

U.S. nutrients per serving: Calories 640, Total Fat 49 g, Saturated Fat 9 g, Cholesterol 100 mg, Sodium 1,250 mg, Carbohydrate 32 g, Fiber 3 g, Sugars 5 g (includes 1 g added sugar), Protein 21 g

Cook's Tips:

Using half a habanero pepper leans toward the mild side, but you can increase or decrease depending on the heat level you’d like.

If fresh herbs aren’t available, go ahead and use dried: 1 tsp (5 mL) each of dried basil and dried oregano. Or for a deeper flavor, sprinkle on a little smoked paprika.

SKIRT STEAK FAJITAS

INGREDIENTS:

Marinade

½ cup (125 mL) beer or chicken broth

1 tbsp. (15 mL) Worcestershire sauce

1 tbsp. (15 mL) soy sauce

1 lime, juiced (about 1½ tbsp/22 mL)

2 garlic cloves, pressed

1½ tsp. (7 mL) ground ginger

1½ tsp. (7 mL) chili powder

1 tsp. (5 mL) black pepper

1 tsp. (5 mL) cumin

½ tsp. (2 mL) garlic powder

1½ lbs. (700 g) skirt steak, trimmed

Salsa Verde

10 medium tomatillos, outer husks removed (see cooks’ tips)

1 jalapeño pepper, stem, and seeds removed

1 garlic clove, whole and unpeeled

3 green onions

¼ cup (60 mL) cilantro leaves

½ tsp. (2 mL) salt

¼ tsp. (1 mL) pepper

Fajita Filling

1 tbsp. (15 mL) vegetable oil

1 medium red bell pepper, sliced

1 medium green bell pepper, sliced

1 medium onion, sliced

1 oz. (30 g) Chihuahua cheese, grated (½ cup/125 mL)

For Serving

8-10 6” (15-cm) flour tortillas (fajita size) 

Optional: Sour cream, guacamole, or your other favorite toppings 

DIRECTIONS:

Mix all the marinade ingredients in a small bowl. Place skirt steak in a large resealable storage bag and pour in the marinade. Move the steak around to coat, seal and let it sit for 1–2 hours, or up to 8 hours in the refrigerator.

Meanwhile, place the Cast Iron Sizzle Skillet in the oven and preheat to 550°F (288°C). When the oven comes to temperature, leave the skillet in for 5 minutes.

To make the Salsa Verde, place the tomatillos, jalapeño, and garlic on the hot skillet. Roast for 10 minutes. Remove the skillet from the oven, flip the ingredients and let it sit for another 5 minutes. Remove the veggies from the skillet.

Peel the garlic. In a food processor or blender, combine the garlic, tomatillos, jalapeño, green onions, cilantro, salt, and pepper. Blend to desired consistency. Transfer the mixture to a bowl and refrigerate until ready to serve.

To make the fajita filling, preheat the skillet over high heat for 3 minutes. Remove the steak from the marinade and pat dry. Brush the steak with the oil and sear for 4–6 minutes per side, or until it reaches 145°F (63°C) for medium doneness. Remove the steak and let it rest.

Add the peppers and onions to the skillet and cook for 5–7 minutes, or until they’re softened.

During the last minute of cooking, slice the steak across the grain into thin strips. Place the steak on top of the vegetables and add the cheese.

Serve the fajita filling and Salsa Verde with the tortillas and optional toppings if you’d like.

Yield: 6 servings

Nutrients per serving: U.S. nutrients per serving: Calories 460, Total Fat 24g, Saturated Fat 8g, Cholesterol 65 mg, Sodium 950 mg, Carbohydrate 32 g, Fiber 3 g, Sugars 7 g (includes 0 g added sugar), Protein 28 g

Cook's Tips:

Tomatillos have a thin, paper-like husk that needs to be removed before cooking. To remove the husks, place them in a bowl of water, then peel the husks back. Before using, wash the tomatillos to remove the sticky residue.

To cook on the grill, preheat the grill and Cast-Iron Sizzle Skillet over high heat. Add the tomatillos and other ingredients as directed in step 3 and close the grill lid. In step 5, reduce the grill’s temperature to medium-high, then preheat the skillet, and follow the remaining steps.

Skirt steak is a very flavorful and budget-friendly cut of beef. The “outer” skirt steak is more tender and preferred while the “inner” skirt steak is better tenderized and cooked to at least medium doneness.

You can make this with chicken as well. Just substitute chicken breast or thighs for the skirt steak, follow the same directions, and cook until the chicken is cooked through.

MEXICAN CORN ON THE COB

INGREDIENTS:

12 ears of corn, husks, and silk removed

1/2 cup (125 mL) light mayonnaise

1 cup (250 mL) finely grated Parmesan cheese, divided

1 tbsp. (15 mL) lime juice

1 tsp. (5 mL) ground cayenne pepper

1/4 cup (50 mL) snipped fresh cilantro

DIRECTIONS:

Bring 8 qt. (7.6 L) of water to a boil in a stockpot. Trim ends from ears of corn. Carefully add corn to boiling water. Bring water back to a boil; cover, turn off the heat, and let stand 10-12 minutes. (Corn can be held in the stockpot until ready to serve.)

Meanwhile, in a small mixing bowl, combine mayonnaise, 1/2 cup (125 mL) of the cheese, lime juice, and cayenne pepper. Combine the remaining cheese and cilantro in a shallow dish. Spread about 1 tbsp (15 mL) of the mayonnaise mixture onto each ear. Roll coated corn in cheese and cilantro mixture. Serve immediately.

Yield: 12 servings

Nutrients per serving: Calories 200, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 10 mg, Carbohydrate 28 g, Protein 9 g, Sodium 270 mg, Fiber 3 g

VEGAN STRAWBERRY ICE CREAM

INGREDIENTS:

1 can (13.66 oz/403 mL) of unsweetened coconut milk

½ cup (125 mL) sugar

2 tbsp. (30 mL) coconut oil, melted

1 tsp. (5 mL) vanilla extract

¼ cup (50 mL) fresh strawberries, chopped

DIRECTIONS:

Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.

Combine the coconut milk, sugar, coconut oil, and vanilla extract in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved.

Add the strawberries and stir to combine.

Remove the Ice Cream Maker bowl from the freezer and attach the assembled clear lid to the bowl.

Set the timer for 20 minutes. Once the paddle starts rotating, pour the mixture into the bowl.

When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.

Nutrients per serving: U.S. Nutrients per Serving: Calories 180, Total Fat 14 g, Saturated Fat 12 g, Sodium 5 mg, Carbohydrate 14 g, Fiber 1 g, Sugars 13 g, Protein 1 g

Cook's Tips: The ice cream will be a “soft-serve” consistency when it first comes out of the machine. For firmer, scoopable ice cream, cover the bowl with the Stretch-Fit Silicone Lid and place in the freezer for 2–4 hours.

TOASTED ALMOND CAKE

INGREDIENTS:

Cake

Oil or butter to grease the pans

1 pkg. (16.25 oz./461 g) white cake mix

1 cup (250 mL) almond milk

3 egg whites

½ tsp. (2mL) almond extract

Caramel & Almond Filling

½ cup (125 mL) evaporated milk

1¾ cups (310 mL) of dark brown sugar

1 stick (4 oz./125 g) cold butter, cubed

½ tsp. (2 mL) almond extract

¼ tsp. (1 mL) salt

¾ cup (175 mL) toasted sliced almonds, plus more for decorating

Frosting

2 sticks (8 oz./250g) of unsalted butter, softened

¼ cup (175 mL) reserved caramel filling

DIRECTIONS:

Preheat the oven to 325°F (160°C). Grease two 9" (23-cm) cake pans.

Add the cake ingredients to a large mixing bowl. With the Hand Mixer, beat on low gradually increasing to medium until smooth, about 2 minutes.

Divide the batter between the two pans, smoothing the top. Bake until lightly browned and a toothpick inserted in the center comes out clean, 25–30 minutes. Cool 10 minutes before removing the cakes from the pans to a wire rack; cool completely.

For the filling, bring the evaporated milk to a boil and pour it into a small bowl. Add the brown sugar and blend with the Immersion Blender on low, gradually increasing to high, until smooth. Add the butter, almond extract, and salt; blend until smooth and thickened.

Measure out ½ cup (125 mL) of the caramel filling and mix in the almonds. Cool the reserved caramel filling to room temperature.

When the cakes have cooled, slice a thin layer off the tops to make a flat surface. Place one cake, cut side up on a large plate or cake stand; spread the caramel & almond filling over the top. Place the second layer, cut side down on top of the filling.

For the frosting, cream the butter with the Hand Mixer. Add the reserved caramel filling and beat until light and fluffy.

Starting at the top of the cake, spread the frosting over the top and sides. Decorate with additional almonds if you’d like.

Yield: 12-16 servings

Nutrients per serving: U.S. nutrients per serving: Calories 500, Total Fat 23 g, Saturated Fat 13 g, Cholesterol 50 mg, Sodium 540 mg, Carbohydrate 70 g, Fiber 1 g, Sugars 44 g (includes 15 g added sugar), Protein 5 g

Cook's Tips: Go ahead and make a double batch of the filling! It’s great for dipping treats or drizzling on top of cakes, brownies, and cookies. 

For more delicious recipes and to order products for your kitchen, go to

https://www.pamperedchef.com/shop-landing-page

Email her at lindathechef@gmail.com.