Tasty Tuesday: Sausage & Egg Breakfast Ring

Today’s recipe is from Patti Watson at Pampered Chef.  This is a classic breakfast ring which is a great option for a busy  morning OR why not surprise mom on Mother’s Day!

INGREDIENTS

• 11   eggs, divided
• ¼ cup (50 mL) half & half
• ¼ tsp (1 mL) salt
• ¼ tsp (1 mL) black pepper
• 2   red bell peppers
• 4   green onions
• 1 pkg (9.6 oz./272 g) fully cooked breakfast sausage (12 links)
• 2 cups (6 oz./175 g) colby jack cheese, grated
• 1 tsp (5 mL) olive oil
• 2 pkgs (8 oz./250 g each) crescent rolls
• 1 tbsp (15 mL) fresh parsley leaves

DIRECTIONS

1. Preheat the oven to 375°F (190°C). In the Classic Batter Bowl, whisk 10 of the eggs with the half & half, salt, and pepper.
2. Cut the bell peppers into quarters. Process the bell peppers and onions in batches in the Manual Food Processor until finely chopped. Transfer the mixture to the bowl. Process the sausage until finely chopped and add to the bowl.
3. Microwave the mixture, uncovered, on HIGH for 6 minutes. Remove from the microwave and stir to break up the eggs. Microwave for 3 minutes, then stir. Microwave for 2 minutes, then stir. Set aside to cool slightly.
4. Use the Microplane^® Adjustable Coarse Grater to grate the cheese; set aside. Use the Chef’s Silicone Basting Brush to brush oil onto the White Large Round Stone.
5. Separate the rolls into 16 triangles. Arrange the triangles on the stone with the wide ends in the center, slightly overlapping. There should be a 5″ (13-cm) opening in the center. The narrow ends of the dough will extend beyond the edge of the stone.
6. Use the Baker’s Roller^® to flatten the wide ends of the dough. Place the egg mixture over the wider sides of the dough in a circle. Sprinkle the shredded cheese over the eggs.
7. Pull the narrow ends of the dough over the filling and tuck the points under the dough to form a ring.
8. Separate the remaining egg and add ½ tsp (2 mL) of water to the yolk; mix. Use the basting brush to brush the top of the ring with egg wash. Bake for 30 minutes or until the top is golden brown.
9. Use the Pizza & Crust Cutter to chop the parsley and sprinkle on top of the ring.

Serves:  16  

Nutrients per serving: U.S. nutrients per serving: Calories 270, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 140 mg, Sodium 540 mg, Carbohydrate 50 g, Fiber 0 g, Sugars 3 g, Protein 12 g

Want more recipes to help you change up boring meals?  Check out Patti’s website where there is over 250 recipes to spice up your menu.  If your wish list is bigger than your wallet, host a party to earn free and discounted products.  Just like to shop, check out the monthly customer specials. 

Have a ThirtyOne-derful day!

Tasty Tuesday: Baked Potato Soup

Do you have left over baked potatoes?  Do you have potatoes that have been in the cabinet/bin a little too long?  Check out this YUMMY chunky cream soup from Patti Watson of Pampered Chef.   

INGREDIENTS

• 4 medium baked potatoes
• 2 slices bacon
• 1/2 cup celery, chopped
• 1/2 cup green onions with tops, thinly sliced
• 1 can (14 1/2 ounces) chicken broth
• 1 1/2 cups milk
• 1   garlic clove, pressed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup light sour cream
• 2 ounces cheddar cheese, shredded (1/2 cup)

DIRECTIONS

1. Remove skins from baked potatoes. In Classic Batter Bowl, coarsely mash potatoes with Nylon Masher.
2. In (4-qt.) Casserole, cook bacon over medium heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all but 1/2 teaspoon drippings in pan.
3. Meanwhile, chop celery with Food Chopper. Thinly slice green onions with Utility Knife. Add chicken broth, milk, mashed potatoes, celery, onions, garlic, salt and black pepper to drippings in pan. Bring to a boil. Reduce heat; simmer 10 minutes.
4. Stir in sour cream and reserved bacon. Ladle soup into 4 bowls using Nylon Ladle. Shred 2 tablespoons cheese over each serving using Rotary Grater.

Makes:  4  servings of 1 3/4 cups

Nutrients per serving:  Calories 340, Fat 15 g, Sodium 970 mg, Dietary Fiber 2 g

Cook’s Tips:

Fresh garlic adds a wonderful flavor to many recipes. Our Garlic Press is a real time-saving tool because you never need to peel the garlic cloves before pressing.

Make-Ahead: Make this recipe with planned-over baked potatoes. Just bake extra potatoes for a weekend meal and you’ll be ready to make this soup on a weeknight. If you don’t have leftover baked potatoes, scrub and prick potatoes with the Hold ‘N Slice® then bake in 400°F oven 1 hour or microwave on HIGH 11-13 minutes until fork-tender. Cool slightly before using.

Want more recipes to help you change up boring dinners?  Check out Patti’s website where there is over 250 recipes to spice up your dinner menu.  If your wish list is bigger than your wallet, host a party to earn freeand discounted products.  Just like to shop, check out the monthly customer specials. 

Have a ThirtyOne-derful day!

Tasty Tuesday: Roasted Chicken & Asparagus

Here is a great Pampered Chef recipe brought to you by Patti Watson….The pan sauce in this recipe brings an additional  layer of flavor to the dish without overwhelming the lighter flavors of the chicken, asparagus, and mushrooms.

INGREDIENTS

• 1 tbsp (15 mL) canola oil
• 4 4-oz. (125 g) boneless, skinless chicken thighs
• 2 tbsp (30 mL) Dijon Mustard Rub
• 1   small onion
• 1 pkg (8 oz./250 g) cremini (baby bella) mushrooms
• 1 pint (500 mL) cherry tomatoes
• 1 bunch (about 1 lb./450 g) asparagus, trimmed
• 2   garlic cloves
• ½ tsp (2 mL) salt
• ⅓ cup (75 mL) white wine or chicken broth
• ½   lemon

DIRECTIONS

1. Preheat the oven to 425°F (220°C). Heat the oil in the 12″ (30-cm) Stainless Steel Nonstick Skillet over medium-high heat for 3–5 minutes.
2. Season both sides of the chicken with 1 tbsp (15 mL) of the rub. Place the chicken in the pan and sear for 4 minutes. Turn the chicken over and sear for 1 additional minute. Remove the chicken from the pan (it will not be fully cooked).
3. Meanwhile, cut the onion in half lengthwise, from root to top. Slice the onion and mushrooms using the Simple Slicer on the #3 setting. Cut the tomatoes in half using the Close & Cut and the Coated Chef’s Knife. Cut the asparagus into 1″ (2.5-cm) pieces.
4. Add the onions, mushrooms, garlic pressed with the Garlic Press, and salt to the pan. Saute for 2–3 minutes, scraping the bottom of the pan to release the fond (see cook’s tip).
5. Add the wine, lemon juiced with the Citrus Press, and remaining rub. Simmer, uncovered, for 3–5 minutes, or until the liquid has reduced by half.
6. Add the tomatoes and asparagus to the pan and stir to combine. Place the chicken on top of the mixture and bake for 12–15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

Yield:

• 4  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 240, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 15 g, Fiber 5 g, Sugars 7 g, Protein 18 g

Cook’s Tips:

Fond is what’s left in the pan after you sear food—but it’s not just something to scrub away! It’s packed with flavor, and all you have to do to incorporate it into your recipe is deglaze the pan. Add a little wine, broth, or other liquid and stir to get more flavorful food.

A great side for this recipe is Lightened up Mashed Potatoes. To make them, quarter 1½ lbs (700 g) of red potatoes and place them in the Rockcrok^®Everyday Pan. Cover the potatoes and microwave them on HIGH for 12-14 minutes or until the potatoes are fork-tender. Mash the potatoes with either the Mix ‘N Chunk or Mix ‘N Masher. Press one clove of garlic using the Garlic Press and add it to the potatoes. Finally, add ½ cup (375 mL) of either unsweetened almond milk or your preferred milk, 1 tbsp (15 mL) of Dijon mustard, and salt and pepper to taste. Continue to mash the potatoes until they reach your desired consistency.

Want more recipes to help you change up boring dinners?  Check out Patti’s website where there is over 250 recipes to spice up your dinner menu.  If your wish list is bigger than your wallet, host a party to earn free and discounted products.  Just like to shop, check out the monthly customer specials. 

Have a ThirtyOne-derful day!

Tasty Tuesday: Mexican Quinoa Bowl

Today’s recipe is courtesy of Patti Watson, Independent Pampered Chef consultant.

This healthy, gluten-free recipe is a one-pot wonder which comes together in a snap! Skip the sour crean and it becomes a great vegan option.

INGREDIENTS

• 1 cup (250 mL) uncooked quinoa
• 1 cup (250 mL) vegetable broth
• 1   orange or red bell pepper, stem removed, seeded
• 1   medium zucchini, ends trimmed and cut into 3” (7.5-cm) pieces
• 1 cup (250 mL) fresh corn kernels (about 2 ears)
• 2   garlic cloves
• 1 can (15 oz/425 g) low-sodium black beans, drained and rinsed
• 1 can (14.5 oz/411 g) fire-roasted diced tomatoes, undrained
• 1-2 tbsp (15-30 mL) Tex-Mex Rub
• ¼  cup (50 mL) fresh cilantro leaves
•  Diced avocado, sour cream and lime wedges (optional)

DIRECTIONS

1. Combine the quinoa and broth in the Deep Covered Baker. Cover and microwave on HIGH for 10 minutes.
2. Meanwhile, cut the bell pepper into quarters and the zucchini in half lengthwise. Using the Quick Slice, cut the bell pepper (skin-side up) into strips. Slice the zucchini halves crosswise.
3. Remove the baker from the microwave. Stir in the vegetables, garlic pressed with the Garlic Press, beans, tomatoes with juice, and rub.
4. Microwave, covered, for 8–10 minutes, or until the quinoa has absorbed the liquid.
5. Remove the baker from the microwave and let it stand, covered, for 5 minutes.
6. Snip cilantro in a small bowl with the Professional Shears.
7. To serve, sprinkle the quinoa with cilantro and top each serving with avocado and sour cream, if desired.

Yield:  5  servings of 1 1/2 cups (375 mL)

Nutrients per serving:

Calories 230, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 660 mg, Carbohydrate 46 g, Fiber 9 g, Sugars 8 g, Protein 11 g

Cook’s Tips:

• 2 tsp (10 mL) chili powder and 1 tsp (5 mL) of ground cumin can be substituted for Tex-Mex Rub.
• To make this recipe on the stovetop, increase vegetable broth to 1½ cups (375 mL). Combine the quinoa and broth in Rockcrok® Dutch Oven and cover. Bring to a boil over medium-high heat; reduce the heat to a simmer for 10 minutes. Continue as directed in steps 2 and 3. In step 4, bring to a simmer, covered, for 15 minutes or until quinoa has absorbed the liquid. Let it stand 5 minutes. Continue as directed.

Want more recipes to help you change up boring dinners?  Check out Patti’s website where there is over 250 recipes to spice up your dinner menu.  If your wish list is bigger than your wallet, host a party to earn free and discounted products.  Just like to shop, check out the monthly customer specials. 

Have a ThirtyOne-derful day!

Tasty Tuesday: Pineapple Grilled Salmon

Thank you Patti Watson from Pampered Chef for today’s recipe…

USING PINEAPPLE PEEL AS GRILLING PLANKS IMPARTS A WONDERFUL FLAVOR TO THE SALMON AND KEEPS IT FROM STICKING TO THE GRILL.

INGREDIENTS

• 1   pineapple
• 4   salmon filets, 6 oz (175 g) each
• ¼ cup (50 mL) Teriyaki Sauce with Honey
• 1 cup (250 mL) rice, uncooked
• 2 cups (500 mL) water
• ½ tsp (2 mL) salt, divided
• ½ cup (125 mL) grape tomatoes
• 1   garlic clove, peeled
• ½   jalapeño pepper, seeds removed
• ¼ cup (50 mL) cilantro, loosely packed
• ½   lime

DIRECTIONS

1. Preheat the Indoor Outdoor Portable Grill to medium-high heat.
2. Slice the top and bottom off of the pineapple and peel and core it using the Pineapple Wedger.
3. Place the salmon filets on top of each of the four pineapple peels and brush with the Teriyaki Sauce with Honey.
4. Grill the salmon, covered, for 25–30 minutes, or until the internal temperature reaches 120°F (50°C) for medium doneness.
5. Meanwhile, add the rice, water, and ¼ tsp (1 mL) of the salt to the Rice Cooker Plus and cook in the microwave according to package directions.
6. Cut half of the peeled and cored pineapple into 1″ (2.5 cm) pieces, reserving the other half for a later use. Working in 2 batches, coarsely chop the pineapple using the Manual Food Processor and place it in a medium mixing bowl.
7. Chop the tomatoes, garlic, jalapeño, and cilantro using the Manual Food Processor and add the mixture to the pineapple. Juice the lime using the Citrus Press and add the liquid to the pineapple mixture.
8. Combine the cooked rice and the pineapple mixture. When the salmon is finished cooking, serve it on the planks with the rice mixture.

Yield:    4  servings

Nutrients per serving:   Calories 650, Total Fat 14 g, Saturated fat 2.5 g, Cholesterol 135 mg, Sodium 700 mg, Carbohydrates 62 g, Fiber 3 g, Sugars 20 g, Protein 66 g

Want more recipes to help you change up boring dinners?  Check out Patti’s website where there is over 250 recipes to spice up your dinner menu.  If your wish list is bigger than your wallet, host a party to earn free and discounted products.  Just like to shop, check out the monthly customer specials. 

Have a ThirtyOne-derful day!