Tuesday, November 30, 2010

Chicken Enchilada Pizza

Yes, this is another Pampered Chef recipe! It seems the only "real" cooking I've been doing since my husband deployed is at my Pampered Chef parties!

1 pkg (13.8 oz/283 g) refrigerated pizza crust
½ medium onion
1 jalapeño pepper
8 oz (250 g) Colby & Monterey Jack or marble cheese blend (about 2 cups/500 mL grated), divided
2 cups (500 mL) diced cooked chicken breasts
½ cup (125 mL) mild green taco sauce
3 garlic cloves, pressed
½ cup (125 mL) grape tomatoes
½ cup (125 mL) loosely packed fresh cilantro

1.Preheat oven to 425°F (220°C). Lightly brush Large Bar Pan with vegetable oil using Chef’s Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 12–14 minutes or until crust is golden brown.

2.Meanwhile, coarsely chop onion and jalapeño with Food Chopper. Grate cheese with Ultimate Mandoline fitted with grating blade. In Classic Batter Bowl, combine onion, jalapeño, ½ cup (125 mL) of the cheese, chicken, taco sauce and garlic pressed with Garlic Press; mix well using Small Mix ‘N Scraper®.

3.Remove pan from oven to Stackable Cooling Rack. Sprinkle 1 cup (250 mL) of the cheese evenly over crust; top with chicken mixture and remaining cheese. Bake 6–7 minutes or until crust is deep golden brown and cheese is melted. Remove pan from oven to cooling rack.

4.Slice tomatoes lengthwise into quarters using Utility Knife. Coarsely chop cilantro. Sprinkle tomatoes and cilantro over pizza. Cut pizza into 12 rectangles with Pizza Cutter. Serve using Mini-Serving Spatula.

Yield: 6 servings

Nutrients per serving (2 rectangles): Calories 380, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 75 mg, Carbohydrate 34 g, Protein 28 g, Sodium 820 mg, Fiber 2 g

Cook’s Tips: For a less spicy version, seed the jalapeño pepper before chopping. Monterey Jack cheese can be substituted for the Colby & Monterey Jack cheese, if desired. If desired, ¼ cup (50 mL) medium green enchilada sauce can be substituted for the green taco sauce.

Sunday, November 14, 2010

S'more Cups

Amazingly delicious! S'mores you can make in your oven! Again, a Pampered Chef recipe. The only thing I didn't do was dip the marshmallows, I spooned the chocolate over them, instead.

7 whole graham crackers (1 cup/250 mL finely crushed)
1/4 cup (50 mL) powdered sugar
6 tbsp (90 mL) butter, melted
4 bars (1.55 oz or 43 g each) milk chocolate candy, divided
12 large marshmallows

Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker's Roller®;. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl. Using Small Scoop, place scant scoop of crumb mixture in each cup of Deluxe Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half crosswise using Professional Shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to Stackable Cooling Rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1 minute-11/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.
Yield: 24 cups

Nutrients per serving: (1 cup) Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Carbohydrate 11 g, Protein 1 g, Sodium 60 mg, Fiber 0 g

Cook's Tips: Dipping the Professional Shears in cold water before cutting the marshmallows helps minimize sticking.

The time it takes the chocolate to set varies depending on weather conditions and room temperature. You can refrigerate the cups briefly until the chocolate is set; store them at room temperature.

Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.

Mini Pesto Pizzas

Another Pampered Chef recipe! I was reluctant when I read that walnuts were being added to a pizza but they were amazing!

2 plum tomatoes
1 oz (30 g) Parmesan cheese, grated
1/4 cup (50 mL) walnuts
1 pkg (13.8 oz/283 g each) refrigerated pizza crust
1/3 cup (75 mL) prepared basil pesto
1 cup (250 mL) shredded mozzarella cheese

Preheat oven to 425°F (220°C). Slice tomatoes using Ultimate Mandoline fitted with v-shaped blade; set aside. Grate Parmesan cheese using Microplane® Adjustable Grater. Coarsely chop walnuts using Food Chopper. Combine walnuts and Parmesan cheese in (1-cup/250-mL) Prep Bowl; mix well

Place dough onto Cutting Board (do not unroll). Using a sawing motion, slice dough into 15 disks (about 1/2in./1 cm thick) using Utility Knife. Place disks onto Large Bar Pan; lightly press to flatten and seal seams.

Spread 1 tsp (5 mL) of the pesto over each crust with back of Adjustable Measuring Spoon. Divide mozzarella cheese evenly among pizzas. Top each pizza with one tomato slice and Parmesan mixture. Bake 12–15 minutes or until crusts are golden brown. Remove pan from oven to Stackable Cooling Rack. Serve using Mini-Serving Spatula.

Yield: 15 servings

Nutrients per serving: Calories 140, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 14 g, Protein 6 g, Sodium 320 mg, Fiber 1 g

Primavera Potato Bites

This is another Pampered Chef recipe! The sun dried tomatoes are what really make these incredible. Same as before, this recipe asks that you use Pampered Chef products but, if you do not own them, feel free to use comparable items.

4 oz (125 g) fresh Parmersan cheese, grated, divided
1 1/4 cups (300 mL) instant mashed potato flakes
2/3 cup (150 mL) hot water
2 tbsp (30 mL) melted butter
1 egg, lightly beaten
1/2 tsp (2 mL) salt, divided
1/2 tsp (2 mL) coarsely ground black pepper, divided
1 medium zucchini
1/2 cup (125 mL) sun-dried tomatoes in oil, drained and patted dry
3 tbsp (45 mL) mayonnaise
2 garlic cloves, pressed

1. Preheat oven to 425°F (220°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Grate cheese using Microplane® Adjustable Grater. Combine potato flakes and water in Classic Batter Bowl; mix well with Small Mix ‘N Scraper®. Add half of the cheese, butter, egg and 1/4 tsp (1 mL) each of the salt and black pepper; mix until well blended. Using Adjustable Measuring Spoon, divide potato mixture evenly among cups of pan. Press tops of potato mixture with lightly floured Mini-Tart Shaper to make indentations; bake 12–14 minutes or until edges of cups are golden brown.

2. Meanwhile, for filling, chop zucchini with Food Chopper to measure 1 1/4 cups (300 mL) (see Cook’s Tip). Finely chop tomatoes with Utility Knife. Combine zucchini, tomatoes, mayonnaise, garlic pressed with Garlic Press and remaining cheese, salt and black pepper in clean batter bowl; mix well.

3. Remove pan from oven to Stackable Cooling Rack. Divide filling evenly among cups. Bake 5–7 minutes or until cheese is melted and edges of cups are deep golden brown.

Yield: 24 appetizers

Nutrients per serving: Calories 60, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 3 g, Protein 2 g, Sodium 150 mg, Fiber 0 g

Cook's Tip: Chopping zucchini too finely can cause the filling to become wet. For best results, chopped zucchini should measure about 1/4 in. (6 mm).

Antipasti Pull-Apart Pizza

As I have mentioned before, I recently became a Pampered Chef consultant and this is one of their recipes that I made. Super easy and really yummy! The recipe asks for you to use Pampered Chef products but you can use comparable items if you do not own these particular ones.

2 tsp (10 mL) olive oil, divided
2 pkg (11 oz each) refrigerated French bread dough
(see Cook’s Tip)
1 jar (12 oz) marinated artichoke hearts, drained and
patted dry (about 1¼ cups/300 mL)
1 8-oz (250-g) block mozzarella cheese
1 medium red bell pepper
½ cup (125 mL) pitted ripe olives
2 garlic cloves, pressed
¼ tsp (1 mL) salt
¼ tsp (1 mL) coarsely ground black pepper
2 oz (60 g) Parmesan cheese, divided
Chopped fresh parsley (optional)

1. Preheat oven to 400°F (200°C). Brush Large Round Stone with Handles with 1 tsp (5 mL) of the oil. Place one package of the dough onto Large Grooved Cutting Board. Using a sawing motion, cut dough in half lengthwise with Color Coated Bread Knife; slice each dough half crosswise into 16 half moons for a total of 32 half moons. Repeat with remaining dough. Arrange dough over baking stone, leaving a ½-in. (1-cm) border around edge and spacing ½ in. (1 cm) apart; brush with remaining oil. Bake 14–16 minutes or until crust is golden brown.
2. Meanwhile, for antipasti, coarsely chop artichokes with Food Chopper. Dice mozzarella cheese into ½-in. (1-cm) cubes and dice bell pepper with Santoku Knife. Slice olives with Egg Slicer Plus®. Combine artichokes, mozzarella cheese, bell pepper, olives, garlic pressed with Garlic Press, salt and black pepper in Stainless (4-qt./4-L) Mixing Bowl; mix well.
3. Remove baking stone from oven to Stackable Cooling Rack. Using Rotary Grater, grate half of the Parmesan cheese over crust; top with antipasti. Bake 5–7 minutes or until mozzarella cheese is melted. Remove from oven; grate remaining Parmesan cheese over top and sprinkle with chopped fresh parsley, if desired.
Yield: 16 servings

U.S. Nutrients per serving: Calories 160, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 21 g, Protein 8 g, Sodium 490 mg, Fiber 1 g

Cook’s Tip: If desired, 2 pkg (13.8 oz or 283 g each) refrigerated pizza crust can be substituted for the refrigerated French bread dough.