Chicken Sausage & Herb Wheat Pizza

What a healthy and delicious alternative to ordering out from your local pizza joint! I was surprised that the recipe didn't call for any type of pizza sauce, but it sure didn't "knead" it! (ha ha lame joke, I crack myself up!) :-)

I couldn't find any chicken sausage when I went to the store, so I got turkey sausage instead. Which, according to what I found online, Johnsonville turkey sausage has fewer calories than their chicken sausage, so I guess I got the better deal! I've always thought turkey has more flavor than chicken anyways.

The whole process does take some time, so it wouldn't be ideal for a night when you are crunched for time, but it is SO worth it to try some time! Don't be scared off by the fact that you make your own dough - it's really easy! Working with the dough is what takes the most time, but it really is very simple and the recipe walks you right through what you have to do.

The dough by itself is really tasty! Mixing in the rosemary and honey with the rest of the dough ingredients makes a big difference in the flavor compared to regular pizza dough. And as I said before, the sausage, tomato, herbs and spices produces enough flavor that you don't even need any type of pizza sauce! Quite tasty! I'd rather have this over Domino's or Pizza Hut. Plus it is healthier! One serving is 1/4 of the pizza with only 320 calories, then shave some of those calories off by using turkey sausage instead of chicken sausage. One serving was plenty for both me and my husband. Filled us up just right without feeling stuffed!

Also, this recipe comes from one of my favorite Pampered Chef cookbooks - Make it Fresh, Make it Healthy. I think I have mentioned before how much I love this cookbook. It is filled with with so many delicious healthy recipes that are easy to make! Make sure to try this pizza some time!


Chicken Sausage & Herb Wheat Pizza
Pampered Chef Make it Fresh, Make it Healthy
Published by The Pampered Chef, Ltd. in 2011.

Prep time: 30 minutes  Total time: 45 minutes  Yield: 4 servings

1 cup all-purpose flour, plus additional for dusting
1/2 cup whole wheat flour
1 1/2 tbsp fresh rosemary leaves, finely chopped, divided
1 tsp active dry yeast
1/4 tsp salt
1/2 cup warm water (110-120°F)
2 tsp olive oil, divided
1 tsp honey
6 oz cooked Italian chicken sausage links (2 links)
2 plum tomatoes, seeded
2 garlic cloves, pressed
1 tbsp yellow cornmeal
1 3/4 oz Provolone cheese
1/4 tsp coarsely ground black pepper
1/4 cup loosely packed fresh basil leaves, thinly sliced

1. Preheat over to 450°F. Combine flours, 1 tbsp of the rosemary, yeast and salt in Stainless (4-qt) Mixing Bowl. Using Stainless Mini Whisk, whisk together water, 1 tsp of the oil and honey in (2-cup) Easy Read Measuring Cup. Add water mixture to flour mixture; mix just until dough begins to come together using Small Mix 'N Scraper. Turn dough out onto lightly-floured Pasty Mat. Knead dough 4-5 minutes or until smooth and elastic, but not sticky. Shape dough into a ball and return to mixing bowl; cover with plastic wrap. Let dough rise in warm place about 20 minutes.
2. Meanwhile, dice sausage and tomatoes, set aside. Combine remaining 1/2 tbsp rosemary, remaining 1 tsp oil and pressed garlic in (1-cup) Prep Bowl. Sprinkle cornmeal over Large Round Stone with Handles. Place dough onto center of baking stone. Using Baker's Roller, roll dough to within 1/2 in. of edge. Brush oil mixture over dough with Chef's Silicone Basting Brush. Bake 8-10 minutes or until crust is light golden brown.
3. Remove baking stone from oven to Stackable Cooling Rack. Top crust with sausage and tomatoes. Using Rotary Grater, grate cheese over pizza. Bake 4-6 minutes or until crust is deep golden brown and cheese is melted. Remove from oven; sprinkle with black pepper and basil.

Jamaican Sea Bass with Mango & Black Bean Salad

I'm back! I was actually looking forward to cooking tonight after being on vacation for the past week! Of course I enjoyed not having to worry about cooking any meals while we were on the cruise and being able to relax, but I was starting to miss cooking a little towards the end of the week. This was a fun and very yummy recipe to get back into the swing of things!

It felt like there was a lot that went into preparing everything, but after looking back over the recipe it seems pretty simple and straightforward. I have never peeled a mango before, so that probably made everything seem a little more difficult than it really was. Or maybe I was just getting used to cooking again :-)

The cookbook has a few side notes that I feel are important. Taken straight from Pampered Chef Grill it Quick! cookbook: 1)When grilling mangoes, choose fruit that is slightly underripe. The heat from the grill softens the fruit and intensifies the sweetness. 2) To prepare the mango, determine the direction of the pit by rubbing the top part of the mango with your thumb. Slice flesh from both sides of the flat pit, forming two halves. If desired, trim additional mango flesh from the pit and add it to the salad. 3) Because sea bass breaks up into large flakes, don't test for doneness by flaking it with a fork. Instead, insert the Pocket Thermometer into the side of the fillet.

All of the flavors combined was delicious, plus it is a low-calorie healthy meal! I really enjoyed the grilled flavor on the mango and red bell pepper, and the Jamaican Jerk rub brought everything in the salad together just right! The only thing I noticed is that the recipe doesn't tell you to do this, but after you take the bell pepper and mango off the grill you need to chop it up and mix it in with the black bean salad. This was the first time I have had sea bass (from what I can remember), and the fish alone was amazing! Add the marinade and salad and I couldn't eat it fast enough - it was so delicious!

I very highly recommend trying this recipe out! Enjoy!

Jamaican Sea Bass with Mango & Black Bean Salad

Pampered Chef Grill it Quick!

Published by The Pampered Chef, Ltd. in 2008.

Prep time: 15 minutes  Total time: 25 minutes  Yield: 4 servings

Marinade and Sea Bass

1/4 cup fresh lime juice

3 tbsp Jamaican Jerk Rub

2 tbsp Garlic Oil or olive oil

2 garlic cloves, pressed

4 boneless, skinless sea bass or halibut fillets (4-6 oz each)

Black Bean Salad

1 large red bell pepper

1 large mango

2 medium green onions with tops (about 1/2 cup thinly sliced)

1 can (15 oz) black beans, drained and rinsed

Lime wedges

1. Prepare grill for direct cooking over medium-high heat. For marinade, whisk together lime juice, rub, oil and garlic pressed with Garlic Press in Stainless (2-qt) Mixing Bowl. Place sea bass into resealable plastic bag; add half of the marinade. Seal bag; turn to coat and refrigerate no longer than 30 minutes.

2. Meanwhile, for salad, cut off sides from bell pepper to create four large, flat pieces, avoiding seeds. Peel mango with Serrated Peeler; cut flesh from both sides of flat pit, forming two halves. Thinly slice green onions. Add beans and 1/4 cup of the onions to remaining marinade in mixing bowl; set aside.

3. Grill sea bass, bell pepper and mango, covered, 3 minutes or until grill marks appear; turn with BBQ Turner. Grill 4-5 minutes or until mango and bell pepper are charred and crisp-tender and Pocket Thermometer inserted into side of fillets registers 140°F.

4. To serve, divide salad among serving plates; top with sea bass fillets. Garnish with reserved green onions and lime wedges.

Chicken with Dijon Vin Blanc Sauce

I'm not sure what else to say about this besides, dang that was good!! You could put that sauce on anything! Which, we just about did. We also had some leftover beef and shrimp from the skewers we made the other night (see: Surf & Turf Skewers), so we put the Dijon Vin Blanc sauce on that too. I couldn't get enough of it! It pairs exceptionally well with the chicken though.

The cookbook has a side note that "Vin blanc (van BLANHK) is a classic French sauce with a light velvety texture made using white wine, stock, shallots, and cream." It indeed had a light velvety texture, rich in flavor. The Dijon mustard gave it just the right little kick without being overbearing. Seriously, this sauce would be yummy with any type of meat or vegetable! It's so good!

This is my last post until we get back from vacation next week! We're going on a cruise, and when we went on one last summer, we encountered some real culinary masterpieces! I'll make sure to take some pictures and post them on here when we get back!

Chicken with Dijon Vin Blanc Sauce

Pampered Chef Cooking for Two & More

Published by The Pampered Chef, Ltd. in 2006.

Prep time: 20 minutes  Total time: 50 minutes  Yield: 2 servings

2 boneless, skinless chicken breast halves (about 6-7 ounces each)

2 tbsp all-purpose flour

1/4 tsp salt

1/8 tsp coarsely ground black pepper

1 tbsp clarified butter, divided

1/2 shallot, finely chopped

2/3 cup chicken broth

1/2 cup dry white wine such as Chardonnay

2 tbsp heavy whipping cream

1 tsp Dijon mustard

Crispy Beet Straws (optional)

1. Pound chicken to 1/2-inch thickness. Combine flour, salt and black pepper in shallow dish. Dredge chicken in flour mixture, shaking off excess. Heat 2 tbsp of the clarified butter in (8-in.) Saute Pan over medium heat until hot. Add chicken; cook 14-16 minutes or until chicken is no longer pink and juices run clear, turning after 7 minutes. Remove chicken from pan; keep warm.

2. Heat remaining 1 tsp butter in same pan over medium heat until hot. Add shallot; cook and stir 30 seconds. Add broth and wine; simmer about 10 minutes or until liquid is reduced to 1/4 cup, stirring occasionally. Whisk in cream and mustard using Silicone Flat Whisk; simmer 2 minutes.

3. Cut each chicken breast into 5-6 thin slices, cutting on a bias; place on serving plates, fanning out slices. Drizzle each serving with 2 tbsp sauce. Garnish with Crispy Beet Straws, if desired.

Crispy Beet Straws: Wearing plastic gloves, peel 1 large beet; thinly slice using Ultimate Mandoline fitted with thin slicing blade. Stack slices and cut into thin julienne strips. Heat 1 inch of vegetable oil in  (3-qt.) Saucepan over medium heat until hot (about 375°F). Place half of the beet strips in hot oil. Cook 3-4 minutes or until crisp. Remove with slotted spoon; drain on paper towels. Sprinkle lightly with salt, if desired. Repeat with remaining beet strips.

Moroccan Pork Chops

Love, love LOVE this recipe!! We have had this a few times before and it never gets old. I was even a little sad when I took my last bite because it meant that there was no more. It definitely tastes very Mediterranean, and it is like a flavor explosion when you take a bite. The combination of the bitterness of the vinegar and olives paired with the sweetness of the raisins and brown sugar leaves you wanting more.

It is also another very inexpensive dinner! Pork chops do not cost much at all, and we still had two leftover from last week (see: Mushroom Pork Chops) that I had frozen. Most of the rest of the ingredients are probably things that you already have around your kitchen! It also does not take much time at all to put together and is very easy. Just be careful when you pour the vinegar into the skillet - it will steam up and the vinegar steaming kind of burned the inside of my nose and my eyes! 

The cookbook has a side note saying that soaking the raisins rehydrates them prior to cooking, making them plump and juicy, which they definitely were! You can also substitute the white balsamic vinegar with regular balsamic. I even used red wine vinegar tonight because that is what I had in the kitchen and it tasted fantastic!

استمتع

("Enjoy" in Arabic, the official language of Morocco)

Moroccan Pork Chops

Pampered Chef 29 Minutes to Dinner

Published by The Pampered Chef, Ltd. in 2007.

Total time: 20 minutes  Yield: 4 servings

Sauce

1/2 cup white balsamic vinegar

1/4 cup raisins

2 shallots

1/4 cup pimento-stuffed green olives

1/4 cup packed brown sugar

2 tbsp capers

Rice

1 1/2 cups water

1/2 tsp salt

1 cup uncooked basmati rice

2 tbsp snipped fresh parsley

Pork

4 boneless pork loin chops, cut 1/2 in. thick (4-6 oz)

1/2 tsp salt

1/4 tsp coarsely ground black pepper

2 tbsp all-purpose flour

2 tbsp olive oil

1. To start, pour vinegar into Prep Bowl; microwave on high 1 minutes. Add raisins; set aside to soak. To start rice, combine water and salt in Saucepan; bring to a boil. Add rice; cover and simmer over low heat 15 minutes or until water is absorbed. Remove from heat.

2. For pork, season pork with salt and black pepper. Dredge in flour, shaking off excess. Add oil to (10-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add pork; cook 2-3 minutes on each side or until golden brown. Remove from Skillet.

3. Meanwhile, to finish sauce, chop shallots and olives using Food Chopper. Reduce heat to medium. Add shallots to Skillet; cook and stir until golden. Add raisin mixture; simmer 1 minute or until liquid is slightly reduced. Stir in olives, sugar and capers. Simmer 2 minutes or until sauce starts to thicken.

4. Add pork chops to sauce; simmer gently 3-5 minutes or internal temperature reaches 155°F, turning pork chops to coat well with sauce. Remove from heat (temperature will rise to 160°F).

5. To serve, snip parsley using Kitchen Shears. Stir parsley into rice. Divide rice among serving plates; top with pork and sauce.



 

Surf & Turf Skewers with Grilled Potato Salad

Can you say, "Yum"? I was so pleased with how this dinner turned out tonight! It was so delicious! I love the smell of charcoal burning on a grill, and beef, shrimp and potatoes are some of my favorite things (although there isn't much food that I don't enjoy), so I was a happy girl tonight!

I modified the recipe slightly from how it is listed. It calls for 4 tsp Buffalo Rub, which I do not have. The books says that 2 tbsp of cayenne pepper sauce used for making buffalo chicken wings can be substituted for the Buffalo Rub, but I couldn't find anything like that in the grocery store. I seem to keep having a problem with finding things in the grocery store... (see: Artichoke Chicken). So, I improvised! I saw the words "sauce" and "buffalo chicken wings", so I just got a bottle of Buffalo-Style Wing Sauce to mix with the lemon juice, oil and pressed garlic. I really think that that change made the recipe! I'm sure it would be delicious with the Buffalo Rub also, but having the beef and shrimp marinate in Buffalo-Style Wing Sauce and have the juices seep into the meat - it was amazing! The sauce plus my husband's grill master skills produced some very juicy, very tender, very delicious surf & turf skewers.

The potatoes were also a hit! I never thought to cook potatoes on a grill, but it gave them a nice flavor different from what you would get in the oven. We left out the blue cheese, so it was more just grilled potatoes instead of grilled potato salad.

I highly recommend this recipe! It is also out of one of my favorite cookbooks that I have already blogged about before - Make it Fresh, Make it Healthy. Definitely try this at your next cookout!

Surf & Turf Skewers with Grilled Potato Salad

Pampered Chef: Make it Fresh, Make it Healthy

Published by The Pampered Chef, Ltd. in 2011.

Prep time: 30 minutes  Total time: 50 minutes  Yield: 4 servings

2 tbsp fresh lemon juice

4 tsp Buffalo Rub

1 tbsp olive oil

2 garlic cloves, pressed

12 oz beef tenderloin filet

1/8 tsp salt

8 jumbo uncooked prawns (10-15 per pound), peeled and deveined

1 1/4 lbs small Yukon gold potatoes (about 6 potatoes)

1 medium red bell pepper

2 small red onions

1 oz blue cheese, crumbled

1/4 cup chopped fresh parsley

1. For marinade, combine lemon juice, rub, oil and pressed garlic in Prep Bowl; set aside 1 tbsp for later use with skewers. Cut beef into twelve 2-in. pieces. Place beef, half of the remaining marinade and salt into Classic Batter Bowl; mix well. Place prawns and remaining half of the marinade into Small Batter Bowl; mix well. Cover and refrigerate beef and prawns 30 minutes.

2. Meanwhile, cut potatoes into 1/2 inch thick slices. Place potatoes and 2 cups water into Large Micro-Cooker. Microwave, covered, on high 14-16 minutes or until cooked through but still firm; drain. Cut bell pepper into sixteen 1-in. pieces and onions into 16 wedges.

3. Prepare grill for direct cooking over medium-high heat. Alternately thread beef, prawns and vegetables onto four BBQ Skewers. Spray grill with nonstick cooking spray for grilling. Grill potatoes, uncovered 2-3 minutes. Turn potatoes over the BBQ Tongs; grill, uncovered, 2-3 minutes or until grill marks appear. Combine potatoes and blue cheese in Stainless Mixing Bowl; mix well. Set aside and keep warm.

4. Grill skewers, covered 2-3 minutes or until grill marks appear. Turn over and continue to grill, covered, 2-3 minutes or until internal temperature of beef reaches 145°F for medium-rare doneness. Brush skewers with reserved marinade. Sprinkle potatoes with parsley; serve with skewers.

Potato-Crusted Tilapia with Mashed Sweet Potatoes

I actually made this dinner this past Friday, but was enjoying my weekend so much that I forgot to add my post about it! I combined two recipes from two different Pampered Chef cookbooks, and blended the two together down below where I list the recipe. The tilapia came from 29 Minutes to Dinner, Volume 2 and the mashed sweet potatoes came from Grill it Quick - both amazing cookbooks with so many recipes to choose from!

This recipe is pretty straightforward, and I would even be tempted to try it with a different fish than tilapia. The dinner was good, but tilapia has never seemed to have much flavor to me. A very fishy smell, but not a ton of flavor. The potato crust that was spread on top of the fish, however, was really good! I generally cannot handle very hot or spicy things, but the small amount of horseradish mixed in with the other ingredients gave the fish a nice kick without being overbearing. The book says to bake the tilapia at 450° for 12-14 minutes, but that ended up being way too much time and the fish turned out a little dry. Still good, just a little dry! It probably would have been done after only 9 minutes, but I would definitely check it along the way if you decide to make this to make sure you don't overcook it.

The mashed sweet potatoes were fabulous! I have to say, I ended up liking those more than the tilapia. I added a sprinkle of cinnamon at the very end. You can't have sweet potatoes without some cinnamon! The whole dinner took less than 30 minutes to make, so it would be great if you are pressed for time but still want a healthy meal!


Potato-Crusted Tilapia with Mashed Sweet Potatoes
Pampered Chef 29 Minutes to Dinner Volume 2
Published by The Pampered Chef, Ltd. in 2009.
Pampered Chef Grill it Quick!
Published by The Pampered Chef, Ltd. in 2008.

Total time: 30 minutes  Yield: 4 servings

1 cup instant mashed potato flakes
1/3 cup mayonnaise
2 tbsp snipped fresh dill weed
1 tbsp prepared horseradish
4 skinless tilapia fillets (5-7oz)
1 tsp salt, divided
2 medium sweet potatoes (about 12oz each)
1/2 cup milk
2 tbsp butter

1. Preheat over to 450°F. Spray Large Sheet Pan with nonstick cooking spray; set aside. Place potato flakes in Small Micro-Cooker; microwave on high 1 1/2 minutes or just until beginning to turn golden, stirring every 30 seconds. Add mayonnaise, dill weed and horseradish; mix well.
2. For sweet potatoes, pierce potatoes in several places with a fork; place onto microwave-safe plate. Microwave on high 14-16 minutes or until potatoes are very tender. Transfer potatoes to Cutting Board and cool slightly. In  Easy Read Measuring Cup, combine milk, butter and salt. Microwave on high 1-2 minutes or until hot (watch carefully to avoid boil-over). Cut potatoes in half lengthwise; scoop out flesh into Small Batter Bowl. Add milk mixture; mash using  Mix 'N Masher until smooth. Cover; set aside and keep warm.
3. Meanwhile, place fillets on sheet pan; sprinkle with salt. Spread 1/4 cup of the potato mixture over top of each fillet. Bake 12-14 minutes or until crust is golden brown and fish flakes easily with a fork. Garnish with additional snipped fresh dill weed, if desired. Serve with mashed sweet potatoes.

Mushroom Pork Chops

It really doesn't get any easier than this! This meal is so easy to make and it tastes so good! You can feed a family of four for under $10 with this dinner, and it is perfect for the evenings when you don't have time to cook and you just need something to stick in the oven. I'm not sure if this recipe actually comes in one of the Pampered Chef cookbooks. I got the recipe at a Pampered Chef show a few years ago, stapled together with some other recipes for the Deep Covered Baker.

You could pair anything you'd like with this dish. We had a simple baby spinach salad on the side with fresh tomatoes from my tomato plants. You just can't beat walking out your door and picking a fresh ripe tomato off of your own plant. SO much more flavor than any tomato I have ever bought in a store! But as I said, you could pair anything you'd like with the chops - corn, green beans, roasted red potatoes... the salad and pork chop was just enough for us.

The recipe calls for 1/4 cup white wine to be mixed in with the soup and garlic, but I imagine you could substitute that with water if you did not want to use wine. I, on the other hand, love cooking with wine - whether the recipe calls for it or not! ;-)

This one is too easy and yummy not to try!!

Mushroom Pork Chops

Recipes for Your Pampered Chef Deep Covered Baker

Prep time: 5 min  Cook time: 45 min  Yield: 4 servings

4 (4 oz) boneless pork chops

1 can cream of mushroom soup

1 clove garlic, crushed

1/4 cup white wine

1. Preheat oven to 325°F. Empty 1 can of cream of mushroom soup into baker. Crush clove of garlic; mix in 1/4 cup white wine. Place thick sliced pork chops on top, cover with lid. Bake for 45 minutes.

Artichoke Chicken with Roasted Potatoes

Well... this was an adventure, to say the least. Above, you will see the finished product. Below, you will see the artichoke massacre that took place in my kitchen...

And lastly, this is what saved my night...

I have never, ever dealt with artichokes before. The only time I have even had artichoke is in a spinach & artichoke dip in some location outside of my house. All the recipe says is that you need 1/2 cup chopped artichoke hearts. When I went to the store to get everything for the week, I thought to myself, "Surely artichoke hearts just come in a can or something..." After a search around the store and no canned artichoke hearts to be found, I thought my only option was to get a fresh whole artichoke. How hard could it be to cut up and get the heart out?

It is very hard, actually. While my potatoes were in the microwave, I began the task of cutting up my artichoke. Not only is it hard to handle due to the thorns surrounding the ENTIRE thing, but it is also difficult to take apart (especially when you get to all of the little fine hairs in the center which are apparently covering up the heart). AND, I could never figure out which part was the heart. So, everything got put on hold as I ran up the street to the store in search of canned artichoke hearts again. Thankfully, I found them this time.

The recipe as a whole is not that hard. Just don't buy a fresh whole artichoke unless you know what you are doing! I did have to modify one part of the recipe towards the end though. The recipe calls for you to cook the chicken partially in a stainless skillet, and then place the whole skillet in the broiler after the artichoke topping is spread on top of the chicken. I do not own a stainless skillet (my Christmas list keeps getting longer) and nonstick cookware cannot withstand such heat. Simple fix. I cooked the chicken entirely on top of the stove in my nonstick skillet and then once I spread the artichoke topping over the chicken, I placed the lid on the pan and let it heat for a few minutes. You don't get the same type of crust you would from being broiled, but it still turned out great!

Also, if you do not own the Pampered Chef Rosemary Herb Seasoning Mix, the cookbook notes that it can be replaced by 1 tsp crushed dried rosemary leaves, 1/4 tsp salt and 1/8 tsp coarsely ground black pepper.

The end product was terrific! The artichoke topping gave the chicken a very unique flavor and was a big hit in our household! My husband asked me if it was worth all of the trouble I went through, to which I replied, "Yep!" I would definitely make this again, especially now that I know you can buy artichoke hearts in a can. And, a big shout-out goes to my mother-in-law for helping me survive through this recipe over the phone! Thanks!

Enjoy!

Artichoke Chicken with Roasted Potatoes

The Pampered Chef: 29 Minutes to Dinner

Published by The Pampered Chef, Ltd. in 2007.

Total time: 28 minutes  Yield: 2 servings

Potatoes and Chicken
3 small red potatoes
1.5 cups water
1 tsp salt
2 boneless, skinless chicken breasts (4-6 oz each)
2 tsp Rosemary Herb Seasoning Mix, divided
2 tsp olive oil, divided

Artichoke Topping
1/2 cup chopped artichoke hearts (about 2 hearts)
2 tsp chopped fresh parsley
1 oz Parmesan cheese, divided
2 tsp mayonnaise

1. Preheat broiler on High. Meanwhile, cut potatoes into quarters. Place potatoes, water and salt into Small Micro-Cooker; microwave on High 6-8 minutes or until tender. Drain and set aside.
2. Meanwhile, for artichoke topping, chop artichokes and parsley using Santoku Knife; place into Small Batter Bowl. Grate cheese using Microplane Adjustable Grater. Set aside 2 tbsp for later use; add remaining cheese and mayonnaise to artichoke mixture and mix well.
3. Flatten chicken to 1/2 in. thickness using flat side of Meat Tenderizer. Sprinkle both sides of chicken with 1 tsp of the seasoning mix.
4. Add 1 tsp of the oil to Stainless (10-in.) Skillet (do not use nonstick cookware); heat over medium-high heat 1-3 minutes or until shimmering. Meanwhile, add remaining 1 tsp of the oil and remaining 1 tsp of the seasoning mix to potatoes; stir to coat.
5. Place chicken and potatoes, cut side down, into Skillet. Cook 3-4 minutes or until chicken is golden brown. Turn chicken and potatoes over; cook an additional 3-4 minutes or until chicken is golden brown and centers are no longer pink.
6. Remove potatoes from Skillet; set aside and keep warm. To finish chicken, spread artichoke topping evenly over chicken; sprinkle with reserved cheese. Place Skillet as close as possible to heating element (2 in.); broil 4-6 minutes or until topping is deep golden brown and internal temperature of chicken registers 170°F. (Watch closely. If topping starts to brown unevenly, adjust accordingly.) Carefully remove Skillet from broiler. Serve chicken with potatoes.

Salmon & Spinach in Phyllo

Somehow or another, my two salmon fillets got wrapped up differently from one another. The one in the back had an extra wrap around the top, which is how I believe it is supposed to look. My mother-in-law gave me this recipe about a year ago and kept talking about how delicious and easy it was. I finally got around to making it, and boy am I glad that I did! She was right! Not only was it relatively easy to make, but it was full of flavor and very delicious!

The only trouble I really had was with the phyllo dough. I had never heard of phyllo dough before, and probably spent a good ten minutes trying to find it in the grocery store (in the freezer section next to the frozen pies and desserts). It is very thin and tears very easily, so you have to handle it gently. Luckily, the package comes with way more than you need, so there is plenty of extra if you really tear up any of your sheets. 

The recipe calls for skinless salmon fillets, but I decided to leave the skin on. My husband and I both love the skin and there are a lot of nutrients you would be missing out on if removed. Leaving the skin on didn't pose any problem. The way it gets wrapped up, the skin ends up on the bottom with the cream cheese and spinach on top of the fish. It is a good amount of cream cheese that the recipe calls for, so if you or someone you know is not the biggest fan of cheese, you may want to use a little less than what is listed. 

All in all, it was really easy to make and very yummy! Enjoy!

 

Salmon & Spinach in Phyllo

The Pampered Chef: Cooking for Two & More

Published by The Pampered Chef, Ltd. in 2006.

Prep time: 20 minutes  Total time: 40 minutes  Yield: 2 servings

1 teaspoon Basil Oil or olive oil
4 cups fresh baby spinach leaves, coarsely chopped
Salt and coarsely ground black pepper
8 sheets (9 x 14 inches) thawed, frozen phyllo dough
Nonstick cooking spray
2 skinless salmon fillets (4-6 ounces each), about 1 1/2 inches thick
2 tablespoons garlic and herb cream cheese spread


1. Preheat oven to 425°F. Heat oil in (8-in.) Saute Pan until hot. Add spinach; season with salt and black pepper. Cook and stir until spinach is wilted, about 1  minute. Remove spinach to paper towel-lined plate. Squeeze out all excess moisture; set aside.
2. Lay one sheet of phyllo on large work surface and spray with nonstick cooking spray. Place second sheet of phyllo over first, pressing sheets together to seal. Continue laying down and spraying phyllo sheets to create a stack of four sheets of phyllo. Repeat with remaining phyllo and additional cooking spray to create another phyllo stack.
3. Season salmon fillets with salt and black pepper. Spread each salmon fillet with half of the cream cheese spread and top with half of the spinach. For each phyllo bundle, place salmon, spinach side down, on phyllo stack 2 inches from bottom edge of short side. Fold long sides of phyllo in toward center. Gently roll up phyllo from bottom to top. Place both bundles on Small Bar Pan, seam side down. Using Bread Knife, make three diagonal slits across top of each bundle. Spray bundles with nonstick cooking spray. Bake 11-13 minutes or until centers of salmon register 130°F and phyllo is golden brown. Remove from oven; let stand 5 minutes before serving.

Busy, busy, busy...

Hello, everyone! It was a VERY fun 4th of July weekend and this week has been very busy so far! Didn't want you to think that I wasn't posting anymore :-) I will have a new recipe posted tomorrow night - Salmon & Spinach in Phyllo. Have a great day!

All-American Celebration Cake

Who doesn't love Angel Food cake? I mean, really? It's light, it's fluffy, it's delicious! I remember for my birthday when I was younger my grandmother would get the little Angel Food cakes that came already made that were in the shape of a circle with a little dip in the top center of the cake, a perfect spot to pour some strawberries. Will always be one of my favorite desserts!

You really can't go wrong with this recipe. Angel Food cake, fruit, and Cool Whip will forever be a perfect combination. And as I mentioned in my last post, it is one of those recipes that doesn't leave you feeling stuffed and weighed down. Nice for a summer day!

The cake is really easy to make, then just let it cool and mix your fruit together! I tried to capture in the second picture (I really need a new camera) how the juices from the fruit seep down in the holes you poke into the cake. I actually made the cake last night and after I put the fruit on top just let it sit in the refrigerator overnight. And, I love any excuse to use my Easy Accent Decorator! I actually did that part this morning as soon as I woke up before I had any breakfast or anything! It's the little things that make me happy. :-) If you don't have an Easy Accent Decorator then another option is to fill a ziplock bag with the Cool Whip and cut off one corner, let that be your tool.

If you want to go really crazy, the cookbook suggests that you could even serve the cake with some sparkling candles. That would probably look really cool for the 4th of July!

I hope everyone has a wonderful weekend! Happy 4th of July!

All-American Celebration Cake

The Pampered Chef Celebrate!

Published by The Pampered Chef, Ltd. in 2001.

Prep time: 25 minutes Bake time: 35-40 minutes Cool time: 1 hour Chill time: 2 hours Yield: 15 servings

1 package (16 ounces) angel food cake mix
1 lemon
1/2 cup powdered sugar
3 cups strawberries, sliced (12 ounces)
1/2 pint fresh blueberries (about 1 cup)
1/2 pint fresh raspberries (about 1 cup)
1 container (8 ounces) frozen whipped topping, thawed
Fresh min leaves (optional)

1. Preheat oven to 350°F. Prepare cake mix according to package directions. Pour batter into ungreased Rectangular Baker, spreading evenly. Bake on center rack in oven 35-40 minutes or until top is golden brown and the cracks feel dry and not sticky. (Cake should be firm to the touch; do not underbake.) Carefully turn baker upside down onto Cooling Rack; cool completely. (Do not remove cake from baker.)
2. Zest whole lemon using Lemon Zester/Scorer. Juice lemon using Juicer to measure 2 tablespoons juice. Whisk lemon juice, zest and powdered sugar in Classic Batter Bowl until smooth.
3. Slice strawberries using Egg Slicer Plus. Add strawberries, blueberries and raspberries to sugar mixture; mix gently with Mix 'N Scraper to coat fruit.
4. Using Nylon Fork or large fork, poke holes in cake about 1 1/2 inches deep and 1/2 inch apart. Spoon fruit mixture over cake to within 1/2 inch of edges. Refrigerate at least 2 hours to allow juices to soak into cake.
5. Just before serving, attach closed star tip to Easy Accent Decorator; fill with whipped topping and pipe evenly around edge of cake. To serve, cut into squares. Garnish each serving with additional whipped topping and mint leaves, if desired.