Not sure what to do with all that left over Thanksgiving turkey?
Turkey & Broccoli Braid
2 pkg. (8 oz. each) Pillsbury crescent rolls
2 cups cooked turkey
1 cup broccoli
½ cup small red bell pepper
1 clove fresh garlic
1 egg white
2 tbsp. slivered almonds
2 tsp. Dill mix
4 oz. block cheddar cheese
½ cup mayonnaise
½ tsp. salt
Preheat oven to 375F. Chop turkey and broccoli using Food Chopper; place in Classic 2-Qt. Batter Bowl. Chop bell pepper using 5" Utility Knife; add to Batter Bowl. Press garlic over vegetable mixture using Garlic Press. Shred cheese using Rotary Grater and add to vegetable mixture; mix gently. Add mayonnaise, Dill Mix and salt; mix well using Mix ‘N Scraper. Unroll 1 pkg. of crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Baking Stone. Repeat with remaining package of dough. Using Baker’s Roller, roll dough to seal perforations. On longest sides of stone, cut dough into strips 1-1/2" apart, 3" deep using 3" Paring Knife. (There will be 6" in the center for the filling.) Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough using Silicone Basting Brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown. Cut and serve using Slice ‘N Serve. Yield: 10 Servings
Monday, November 28, 2011
Sunday, November 6, 2011
Italian Sausage & Escarole stew
Italian Sausage & Escarole stew
2 medium red onions
1 large red pepper
1 ½ lb hot Italian sausage links casings removed
4 garlic cloves, pressed
6 cups chicen stock
1 – 28 oz can petite diced tomatoes, undrained
1 cup uncooked ditalini pasta
2 Sprigs Fresh Rosemary
1 small head escarole
2 Tbs Balsamic Vinegar
1 tsp salt
2 oz shaved parmesan cheese
Dice onions and bell pepper using Chefs Knife. Cut sausage in half lengthwise, then cut crosswise into ½ inch pieces. Place sausage into 8-qt. Stockpot. Cook over medium heat 6-7 minutes or until browned, stirring occasionally. Remove sausage from Stockpot; drain on paper towels.
Add onions and bell pepper to Stockpot. Cook and stir 3-4 minutes or until browned. Add garlic pressed with Garlic Press; cook an additional 30 seconds or until fragrant. Stir in sausage, stock, tomatoes, pasta and rosemary. Bring to a simmer over medium heat and cook 10-12 minutes or until pasta is tender. Remove from heat and remove rosemary sprigs.
Meanwhile, cut escarole head in half lengthwise. Cut off and discard root end. Slice escarole crosswise. Rinse and spin dry using Salad & Berry Spinner. Stir escarole, vinegar and salt into Stockpot; let stand 2-3 minutes or until escarole is wilted. Serve with Parmesan cheese.
This stew can be made up to two days in advance. Prepare as recipe directs, omitting escarole; cool, cover and refrigerate. When ready to serve, reheat the stew over medium heat until hot. Proceed as recipe directs in Step 3. The Vegetable Peeler does a great job of shaving hard cheeses such as Parmesan.
Escarole, commonly used in Italian cooking, is a leafy green related to chicory. Use the green, leafy part of the escarole head for this stew. If desired, 1 bag 16 oZ/175 gl fresh baby spinach leaves can be substituted for the escarole.
2 medium red onions
1 large red pepper
1 ½ lb hot Italian sausage links casings removed
4 garlic cloves, pressed
6 cups chicen stock
1 – 28 oz can petite diced tomatoes, undrained
1 cup uncooked ditalini pasta
2 Sprigs Fresh Rosemary
1 small head escarole
2 Tbs Balsamic Vinegar
1 tsp salt
2 oz shaved parmesan cheese
Dice onions and bell pepper using Chefs Knife. Cut sausage in half lengthwise, then cut crosswise into ½ inch pieces. Place sausage into 8-qt. Stockpot. Cook over medium heat 6-7 minutes or until browned, stirring occasionally. Remove sausage from Stockpot; drain on paper towels.
Add onions and bell pepper to Stockpot. Cook and stir 3-4 minutes or until browned. Add garlic pressed with Garlic Press; cook an additional 30 seconds or until fragrant. Stir in sausage, stock, tomatoes, pasta and rosemary. Bring to a simmer over medium heat and cook 10-12 minutes or until pasta is tender. Remove from heat and remove rosemary sprigs.
Meanwhile, cut escarole head in half lengthwise. Cut off and discard root end. Slice escarole crosswise. Rinse and spin dry using Salad & Berry Spinner. Stir escarole, vinegar and salt into Stockpot; let stand 2-3 minutes or until escarole is wilted. Serve with Parmesan cheese.
This stew can be made up to two days in advance. Prepare as recipe directs, omitting escarole; cool, cover and refrigerate. When ready to serve, reheat the stew over medium heat until hot. Proceed as recipe directs in Step 3. The Vegetable Peeler does a great job of shaving hard cheeses such as Parmesan.
Escarole, commonly used in Italian cooking, is a leafy green related to chicory. Use the green, leafy part of the escarole head for this stew. If desired, 1 bag 16 oZ/175 gl fresh baby spinach leaves can be substituted for the escarole.
ZESTY CHICKEN TORTILLA SOUP
ZESTY CHICKEN TORTILLA SOUP
4 6" flour tortillas
1 lime (Brush juice on tortilla strips)
Bake 400 degree oven until crisp 10 minutes
1 medium onion
1 – 2 LB boneless, skinless chicken breast
½ tsp. ground cumin
2 clove garlic
½ tsp chili powder
1 tsp. PANTRY SOUTHWEST SEASONING
4 (14.5 oz.) cans chicken broth
1 (14.5 oz.) cans diced tomatoes
1 can (4 oz.) chopped green chiles
1 can black beans, drained & rinsed (colander bowl set or can drainer)
1 bunch fresh cilantro (opt.)
4 oz. chunk cheddar cheese
1 lime
Sour Cream
Preheat oven to 400oF. Cut tortilla into ½” strips with PIZZA CUTTER. Place on RECTANGLE STONE. Bake 7-8 minutes or until crisp.
Chop onion with FOOD CHOPPER. Cut chicken into ½" inch pieces using CHEFS KNIFE. Heat 4 QRT EXECUTIVE CASSEROLE PAN over medium high heat. Spray with vegetable oil with KITCHEN SPRITZER. Add chicken, cook and stir 3 minutes. Press garlic with GARLIC PRESS into chicken. Add onion and spices.
Cook and stir 2 minutes. Open cans with CAN OPENER. Stir in broth, tomatoes, beans, and chilies, lime zest, and squeeze half a lime. Bring to boil. Reduce heat and simmer 10 minutes.
Grate cheese with ULTIMATE MANDOLINE into CLASSIC BATTER BOWL. Slice lime with ULTIMATE MANDOLINE. Snip cilantro using KITCHEN SHEARS. Ladle soup into small SIMPLE ADDITIONS bowl with NYLON LADLE. Top with tortilla strips, cheese, cilantro, sour cream, and enjoy!
4 6" flour tortillas
1 lime (Brush juice on tortilla strips)
Bake 400 degree oven until crisp 10 minutes
1 medium onion
1 – 2 LB boneless, skinless chicken breast
½ tsp. ground cumin
2 clove garlic
½ tsp chili powder
1 tsp. PANTRY SOUTHWEST SEASONING
4 (14.5 oz.) cans chicken broth
1 (14.5 oz.) cans diced tomatoes
1 can (4 oz.) chopped green chiles
1 can black beans, drained & rinsed (colander bowl set or can drainer)
1 bunch fresh cilantro (opt.)
4 oz. chunk cheddar cheese
1 lime
Sour Cream
Preheat oven to 400oF. Cut tortilla into ½” strips with PIZZA CUTTER. Place on RECTANGLE STONE. Bake 7-8 minutes or until crisp.
Chop onion with FOOD CHOPPER. Cut chicken into ½" inch pieces using CHEFS KNIFE. Heat 4 QRT EXECUTIVE CASSEROLE PAN over medium high heat. Spray with vegetable oil with KITCHEN SPRITZER. Add chicken, cook and stir 3 minutes. Press garlic with GARLIC PRESS into chicken. Add onion and spices.
Cook and stir 2 minutes. Open cans with CAN OPENER. Stir in broth, tomatoes, beans, and chilies, lime zest, and squeeze half a lime. Bring to boil. Reduce heat and simmer 10 minutes.
Grate cheese with ULTIMATE MANDOLINE into CLASSIC BATTER BOWL. Slice lime with ULTIMATE MANDOLINE. Snip cilantro using KITCHEN SHEARS. Ladle soup into small SIMPLE ADDITIONS bowl with NYLON LADLE. Top with tortilla strips, cheese, cilantro, sour cream, and enjoy!
Wednesday, November 2, 2011
looking for a nice recipe for a cold night : ?
How about some soups or stews :)
Taco Soup (served at “Power Cooking” Show)
2 lbs. fresh, lean ground beef
1 onion, coarsely chopped
4 oz. can diced green chilies
taco seasoning packet
Ranch dressing/dip packet
2 cans corn, undrained
4 cans stewed tomatoes, petite diced, undrained
1 can pinto beans, undrained
1 can kidney beans, undrained
½ c. chopped fresh cilantro, optional
grated Monterey Jack and/or cheddar cheese
Chop onions using Food Chopper. Brown meat and onions in 8-qt. Stockpot. Open cans using Can Opener and add remaining ingredients and cook over medium heat for 30 minutes. Cool completely and pour into freezer bag. Squeeze air out of bag and freeze. Reheat to serve. Using Deluxe Cheese Grater, grate cheese on top of soup served in Coffee & More Cups.
MEXICAN TWO BEAN CHICKEN CHILI
1 zucchini, coarsely chopped
1 can black beans (15 oz)
1 can pinto beans (15 oz)
1 can whole kernel corn, drained(9 oz)
2 cans chicken broth (14.5 oz. each)
1 jar thick and chunky salsa (16 oz)
1 can tomato sauce (8 oz)
1 clove fresh garlic , pressed
1-1/2 - 2 Tbsp. chili powder
1 tsp. cumin
3 cups (about 12 oz.) diced cooked chicken (shred either half of a whole roasted chicken or 2 cooked boneless, skinless chicken breasts, cut into bite-size chunks with Salad Chopper)
Place all ingredients in a pot (there’s no need to drain the beans – the “sauce” will thicken the chili) and bring to a simmer. Serve with optional toppings: Grated cheese, sour cream, crushed tortilla chips, sliced green onions, snipped cilantro.
GAIL'S CREAMY POTATO SOUP
6-8 medium peeled potatoes, Peeled and Cubed
1/2 teaspoon PC Dill Seasoning
3 cups chicken broth
2 tblspoons butter,
2 tablespoons Flour
1/2 teas salt
pepper to taste
2 cups of CREAM :)
cube and cook potatoes, drain and set aside
in a belnder, mix 1/2 cups of broth and 2 cups of the cooked potato
until smooth,set aside :)
in a sauce pan, melt butter and stir in flour, salt , pepper, dill,and cream. cook and stir until thickened and bubbly, cook 1-2 minutes longer. stir in remaining broth, and the potato/broth belnd, stir till worked in then add remaining potatoes :)
Heat through and it is ready to go!
Top with Bacon, Sour Cream, Cheese and Chives!
At our house it is one of Zachary favorite soups. Last time I made it he had 4 bowls! :) No left overs for my lunch the next day, but one happy boy that nigt!
Taco Soup (served at “Power Cooking” Show)
2 lbs. fresh, lean ground beef
1 onion, coarsely chopped
4 oz. can diced green chilies
taco seasoning packet
Ranch dressing/dip packet
2 cans corn, undrained
4 cans stewed tomatoes, petite diced, undrained
1 can pinto beans, undrained
1 can kidney beans, undrained
½ c. chopped fresh cilantro, optional
grated Monterey Jack and/or cheddar cheese
Chop onions using Food Chopper. Brown meat and onions in 8-qt. Stockpot. Open cans using Can Opener and add remaining ingredients and cook over medium heat for 30 minutes. Cool completely and pour into freezer bag. Squeeze air out of bag and freeze. Reheat to serve. Using Deluxe Cheese Grater, grate cheese on top of soup served in Coffee & More Cups.
MEXICAN TWO BEAN CHICKEN CHILI
1 zucchini, coarsely chopped
1 can black beans (15 oz)
1 can pinto beans (15 oz)
1 can whole kernel corn, drained(9 oz)
2 cans chicken broth (14.5 oz. each)
1 jar thick and chunky salsa (16 oz)
1 can tomato sauce (8 oz)
1 clove fresh garlic , pressed
1-1/2 - 2 Tbsp. chili powder
1 tsp. cumin
3 cups (about 12 oz.) diced cooked chicken (shred either half of a whole roasted chicken or 2 cooked boneless, skinless chicken breasts, cut into bite-size chunks with Salad Chopper)
Place all ingredients in a pot (there’s no need to drain the beans – the “sauce” will thicken the chili) and bring to a simmer. Serve with optional toppings: Grated cheese, sour cream, crushed tortilla chips, sliced green onions, snipped cilantro.
GAIL'S CREAMY POTATO SOUP
6-8 medium peeled potatoes, Peeled and Cubed
1/2 teaspoon PC Dill Seasoning
3 cups chicken broth
2 tblspoons butter,
2 tablespoons Flour
1/2 teas salt
pepper to taste
2 cups of CREAM :)
cube and cook potatoes, drain and set aside
in a belnder, mix 1/2 cups of broth and 2 cups of the cooked potato
until smooth,set aside :)
in a sauce pan, melt butter and stir in flour, salt , pepper, dill,and cream. cook and stir until thickened and bubbly, cook 1-2 minutes longer. stir in remaining broth, and the potato/broth belnd, stir till worked in then add remaining potatoes :)
Heat through and it is ready to go!
Top with Bacon, Sour Cream, Cheese and Chives!
At our house it is one of Zachary favorite soups. Last time I made it he had 4 bowls! :) No left overs for my lunch the next day, but one happy boy that nigt!
Sunday, July 24, 2011
Want a fast easy family dinner ?
3 Boneless Skinless chicken breasts
1 teaspoon dried thyme, crushed
3/4 teaspoon salt
1/4 teaspoon black pepper
1 12-ounce package frozen noodles
1 cup loose-pack frozen peas (optional)
1 cup milk
2 tablespoons all-purpose flour
directions
1. Put the chicken in to the Deep Covered Baker! :) sprinkle with thyme, salt, and pepper. Microwave on High for 6 minutes, turn over and Add onion cook for another 6 minutes (check with meat thermometer, it should read at least 160!) Drain the Liquid from the baker and save for later in the recipe. Chop Chicken into small pieces (I use the pampered chef salad choppers)
2. in the mean time cook the noodles as directed :) Add in bag of mixed veggies the last 3-4 minutes to heat through.
Put the cooked noodles/veggies in to the deep covered Baker with the chicken . :)
4) in the a bowl, wisk milk and flour; until smooth. Used the reserved liquid from the chicken in to the milk/flour, Cook over med heat and stir until thickened and bubbly. Stir in into the baker with the chopped chicken. Microwave for 1 to 2 minutes more or until mixture is heated through.
Makes 6 servings.
1 teaspoon dried thyme, crushed
3/4 teaspoon salt
1/4 teaspoon black pepper
1 12-ounce package frozen noodles
1 cup loose-pack frozen peas (optional)
1 cup milk
2 tablespoons all-purpose flour
directions
1. Put the chicken in to the Deep Covered Baker! :) sprinkle with thyme, salt, and pepper. Microwave on High for 6 minutes, turn over and Add onion cook for another 6 minutes (check with meat thermometer, it should read at least 160!) Drain the Liquid from the baker and save for later in the recipe. Chop Chicken into small pieces (I use the pampered chef salad choppers)
2. in the mean time cook the noodles as directed :) Add in bag of mixed veggies the last 3-4 minutes to heat through.
Put the cooked noodles/veggies in to the deep covered Baker with the chicken . :)
4) in the a bowl, wisk milk and flour; until smooth. Used the reserved liquid from the chicken in to the milk/flour, Cook over med heat and stir until thickened and bubbly. Stir in into the baker with the chopped chicken. Microwave for 1 to 2 minutes more or until mixture is heated through.
Makes 6 servings.
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