Wednesday, June 27, 2007

Season's Best Recipes


We will be having the chicken salad like this because the boys would freak out if they saw it like the pic on top. Either way this is so good!!!!

I have been working on my bookmark swap today but now have to start on supper. I thought I would share with everyone exactly what we will be having tonight. Of course both recipes come from Pampered Chef so I have taken their pics for you to see. The main dish is



The Pampered Chef ®Jerk Chicken SaladRecipe
1 tablespoon Garlic Oil or olive oil
1 tablespoon Jamaican Jerk Rub
1 pound chicken tenders
1 medium pineapple
1 red bell pepper
3 green onions (white and light green parts only)
2 heads romaine lettuce
1 can (15 ounces) black beans, drained
6 slices bacon, cooked, drained and crumbled
Dressing
2 limes
1/3 cup reduced-fat mayonnaise
2 tablespoons pineapple preserves
In Classic Batter Bowl, whisk together oil and jerk rub with Stainless Whisk. Add chicken tenders; mix well to coat and set aside. Peel pineapple and cut in half lengthwise with Santoku Knife; reserve half for another use. Cut remaining pineapple in half lengthwise and remove core. Slice crosswise into ¼-inch slices. Heat Grill Pan over medium heat 5 minutes. Add chicken; cook 3-5 minutes on each side, turning once. Remove from pan. Add pineapple to pan. Cook 1 minute on each side, turning once; remove from pan. Cut chicken into bite-size pieces using Utility Knife; set chicken and pineapple aside.
Thinly slice bell pepper and green onions on Cutting Board with Measure Cups using Santoku Knife. Arrange 12 large lettuce leaves around Simple Additions® Large Round Platter. Chop remaining lettuce; set vegetables aside. Drain and rinse beans using Strainer; set aside.
For dressing, zest one lime using Microplane® Adjustable Grater. Juice both limes into Small Batter Bowl using Citrus Press. Add lime zest, mayonnaise and pineapple preserves to batter bowl; mix well.
Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions over each lettuce leaf. Drizzle dressing over salad.
Yield: 6 servings
Nutrients per serving: Calories 320, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 60 mg, Carbohydrate 24 g, Protein 24 g, Sodium 580 mg, Fiber 5 g
Cook's Tip: If desired, 1 pound of boneless, skinless chicken breast halves, cut into strips, can be substituted for the chicken tenders. To microwave bacon, line Medium Bar Pan with sheet of Parchment Paper. Arrange bacon slices in a single layer on bar pan; cover with another sheet of Parchment Paper. Microwave on HIGH 4-6 minutes, checking after each 30-second interval and turning once with Bamboo Tongs. Remove bacon to paper towel-lined plate to drain. For a kid-friendly version of this recipe, prepare recipe as directed, omitting lettuce. Cook 1 pound rotini pasta according to package directions. Drain pasta and toss with 2 tablespoons vegetable oil. Add remaining ingredients; drizzle with dressing and toss gently.


The second recipe is this:

The Pampered Chef ®Lime-Berry Mousse TrifleRecipe
4-5 limes
6 ounces cream cheese, softened
2/3 cup sweetened condensed milk
1 container (12 ounces) frozen whipped topping, thawed, divided
3 cups assorted fresh berries, such as strawberries, raspberries and blackberries
1 frozen prepared pound cake (16 ounces), thawed
1 pint lime sherbet, softened
1/4 cup sliced almonds, toasted
Additional berries for garnish (optional)
Slice two limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Using Microplane® Adjustable Grater, zest remaining limes to measure about 1 tablespoon zest; juice limes into Easy Read Measuring Cup using Citrus Press to measure 1/2 cup juice.
In Classic Batter Bowl, whisk cream cheese, condensed milk, lime juice and zest with Stainless Whisk. Attach open star tip to Easy Accent® Decorator, fill with about 1/2 cup of the whipped topping and set aside. Gently fold in remaining whipped topping until smooth with Small Mix ‘N Scraper®. Slice strawberries with Egg Slicer Plus®. Place berries in Small Batter Bowl.
Cut pound cake into 1-inch cubes with Bread Knife. To assemble trifle, place half of the pound cake cubes into bottom of Trifle Bowl. Top with half of the sherbet using Small Scoop; spread evenly. Top sherbet with half of the berries and half of the cream cheese mixture. Arrange lime slices in a circular pattern against inside of bowl to garnish. Repeat layers one time with remaining pound cake cubes, sherbet, berries and cream cheese mixture.
Pipe whipped topping rosettes around rim of trifle using decorator. Coarsely chop almonds using Food Chopper; sprinkle over top of trifle before serving. Garnish with additional berries, if desired.
Yield: 16 servings
Nutrients per serving: Calories 310, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 60 mg, Carbohydrate 35 g, Protein 4 g, Sodium 120 mg, Fiber 1 g
Cook's Tip: To toast almonds in (8-in.) Sauté Pan, cook and stir 7-10 minutes over medium heat, stirring frequently with Small Slotted Turner until toasted. Remove from heat; cool.Any flavor of sherbet can be used in this recipe, if desired. Coat additional lime slices with sugar for a pretty garnish.
I thought I might share some of my recipes from time to time if anyone is interested. If I receive enough comments I will start doing that once a week. Hope everyone has a great night!!

2 comments:

ShabbyInTheCity said...

Everything sounds delicious Angela!
You are lucky your kids will all eat the same thing. Mine all have different likes and that makes it hard...I try to starve them into submission LOL but they can hold out forever!
Can't wait to see your bookmarks :)
I made like a thousand too many because I was having so much fun.

tongue in cheek said...

pfWhat a delicious feast!