Category: Food

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Food

More Pampered Chef Recipes

Maria, the pampered chef consultant emailed us her recipes from the party Saturday. I’ll split these up into two posts.
I’m looking forward to making the artichoke dip for our next party (have yall noticed I’m really into artichoke dips recently?!).

I’m not a huge onion fan, so I’d probably reduce the amount of onion in the salsa. But it was really cool how she mixed & cut it all up with the Pampered Chef Salad Chopper (I might have to borrow it from Marie to make this!).

Elegant Artichoke Cups
Ingredients
1 tbsp vegetable oil
24 square wonton wrappers
1 can artichoke hearts, drained & coarsely chopped
1/2 medium red bell pepper
1/2 c shredded mozzarella cheese
1/4 c grated fresh parmesan cheese
1 lemon
2 tbsp finely chopped fresh parsley
1/4 c mayonnaise
1 garlic clove, pressed
Add’l grated fresh parmesan cheese

Directions
Preheat oven to 350. Place vegetable oil in small bowl. Place wonton wrappers on cutting board. Lightly brush one side of each wonton with oil using basting brush. Press one wonton wrapper into each cup of the mini muffin pan (which I will soon have!). Repeat with remaining wonton wrappers. Bake 6 mintues or just until edges are light golden brown.
Meanwhile, coarsely chop artichokes and place in medium sized bowl. Remove the seeds from the bell pepper & dice finely. Zest lemon to measure 1/2 tsp zest. Finely chop parsley (she did it using the pizza cutter!). Add bell pepper, grated cheese, zest, parsley, mayonnaise, and pressed garlic to bowl. Mix well with spoonula.
Fill each wonton cup with about 1 tbsp of artichoke mixture; sprinkle with add’l Parmesan cheese. Bake 8 minutes or until edges of wontons are golden brown & cheese begins to melt.
Remove wontons from pan & serve immediately. Makes approximately 24 appetizers.

Mango Salad
Ingredients
3 large tomatoes
1 small red onion
3 green onions
1 jalapeno pepper (take the seeds off, or keep if you like really spicy)
1 mango
juice of 1 lime
1/2 c cilantro leaves
3 tbsp olive oil

Directions
Cut all ingredients into smaller pieces and chop using the salad chopper until you reach desired consistancy. Serve with tortilla chips.

Categories
Food

Pampered Chef & Fruit Tarts

Elissa had a Pampered Chef party on Saturday afternoon. I’m familar with their products & yummy food because my mom has some items and had hosted a party back when I was living at home. It made me feel all grown up to go to one ya know?!

Anyways, Elissa’s house is amazing and perfect party location. She was a great hostess & had made yummy treats including the famous Buffalo Chicken Dip (aka Crack Dip). The PC lady, Maria, also made with us Mango salsa, Vegetable Cheese Pizza, & an awesome Artichoke Dip. I’ll add those receipes to this post once she emails them to us.

Elissa posted the recipe to these oh so cute & delicious cookies on her blog (she’s one of those great cooks that doesn’t measure), but I also wanted to share here. I just wish I’d taken a photo of them.

Ingredients

Sugar Cookie Dough
Lemon Curd
Raspberry Jam
Various fruit (she used diced strawberries & blueberries)

Directions

Make & bake the sugar cookies as usual. Top with a thin layer of lemon curd. Spread a thin layer of raspberry jam on top. Top off the cookies with fruit. Serve immediately. Her notes: these can’t be made ahead of time because the cookies get soggy.
I bought this mini muffin pan & the measure-all cup. I can’t wait to make mini cupcakes & muffins. We also made the artichoke dip in this same pan. My mom has the measure all cup~ its great for measuring mayo, sour cream, etc.

Categories
Food

Creamy Chicken Enchiladas

One of my coworkers has been making this recipe for a few months. She gave it to another coworker & after seeing them eat the leftovers, I had to try it. It was fairly easy, made with on hand ingredients, made great leftovers for work & the hubby loves it!

Ingredients
1/2 stick butter
8 oz cream cheese (I used 1/3 less fat)
1 onion, finely chopped (they used yellow; I used small Vidalia)
2 small cans chopped green chilies
approximate 1.5 lbs chicken breasts, cooked & shredded (I boiled; one coworker George Forman’d hers)
1/2 cup shredded cheddar
approximate 1/2 cup heavy whipping cream (Walmart I went to was out so I used about 2/3 c half & half)
medium sized tortilla (I used 7)

Directions
Saute butter, onion, & green chilies on a medium to large sauce pan until soft (about 10 minutes).
While that was cooking, I shredded my boiled chicken breasts. Preheat oven to 350. Add cream cheese, stir & cook until mixed in. Add chicken and stir until combined. Spoon mixture into tortillas. Eileen & I like to close up one end burrito style. Kim likes open ended. Either way, you’re good. I filled up a 9×13 baking dish with 6 then squished one on the side to use up the last of the chicken mixture.
Sprinkle cheese on top~ I probably used a little more than a 1/2 cup. Pour cream on top.

Here’s what mine looked like before baking.
Cover with aluminum foil and bake for 45 minutes. Uncover and bake for additional 15 minutes.

Here’s what it looked like once cooked ~ minus the two I put on my plate. You could serve with rice, but it’s pretty heavy. I ate two and nothing else & was stuffed. I took one for lunch today with a small salad & that was good too. Enjoy!

Categories
Food

Scratch Blueberry Muffins

I was planning to make these blueberry muffins on Saturday morning, but I realized when I went into the pantry that we did not have the necessary pudding mix. After a little internet searching, I found a recipe on recipzaar where we had all the ingredients on hand. It seemed easy & pretty quick & yet tasty!Jason doesn’t love toppings on muffins, so we omitted those. They weren’t quite as sweet without it, so I added sprinkles of sugar on top then microwaved when I ate leftovers on Sunday.


Ingredients
1 stick butter, softened
1 c sugar
2 eggs
1 t vanilla
2 t baking powder
1/4 t salt
2.5 c blueberries (I might reduce to 2 c next time~ they were really blueberry filled)
2 c flour
1/2 c milk

Directions
Preheat oven to 350. Mix butter until creamy. Add sugar & beat until fluffy. (I used our KitchenAid mixer, but hand mixer would’ve worked.) Add eggs one at a time, beating after each. Beat in vanilla, baking powder & salt. With spoon, fold in half the flour & then half the milk. Repeat.
Fold in the berries. Spoon into greased muffin pans. Bake for 20-30 minutes. My dark pan took around 25; the silicone pan a little less than 30.

Categories
Food

Pineapple Crockpot Chicken

Not sure exactly what to call this creation… other than yummy! Jason mentors class this week, so I’m on my own for dinners. our pantry is pretty stocked but with random items I’ve mostly picked up when I had a good coupon. I had sliced pineapples, black beans, pineapple salsa & frozen chicken breats. So I decided I throw them into the crockpot & hope it worked~ and it did! I’m having the leftovers for lunch today.

Ingredients
1 can black beans, drained & rinsed
1 can sliced pineapples
1 jar Newman’s Own pineapple salsa
3 boneless skinless chicken breats
couple shakes of garlic powder
couple shakes of jerk seasoning
shredded cheese
tortillas
Rice-a-roni Fajita Rice

Directions
Add half the salsa and chicken to crockpot. Top with seasoning. Add pineapples (I did with the juice but could do without), beans and rest of salsa. Here’s what mine looked like after I threw it all in. The top photo is after I opened the lid about to grub!

I cooked for 7 hours on low. This made the chicken easy to shred but not really falling apart which would work if you wanted to just eat the chicken by itself. I then made the rice following directions from the box. I built burritos by shredding the chicken, adding it and the beans/pineapple/salsa mixture, rice and cheese to a microwaved warm tortilla. So good! Hope you enjoy!