Corn Salsa

After enjoying this at a summer baby shower, I tried my hand at making a version of my own. It's pretty darn good.

Mix all ingredients together:

• One can black beans, drained and rinsed
• Three ears of corn, cooked and cut from cobs (boil or grill)
• Three tomatoes, roughly chopped
• Two jalapeño peppers, finely chopped (or three for more heat)
• 1/2 large red onion, chopped
• 1/2 green pepper, chopped
• 1 cup cilantro, chopped (loosely measure prior to chopping)
• Juice of one lime (add more if needed)
• Kosher salt to taste

Enjoy with chips, on salad, or by the spoonful!

Camp Chipotle Burritos

Camp Chipotle Burritos
Source: My imagination and leftover chipotle sauce

Delicious, and perfect for camping! Prepare burritos the day before, wrap tightly in foil and seal in a plastic baggie. Keep in a cooler until ready to cook, then toss them on the grill to brown each side - serve with salsa.

If not camping, skip the foil. After preparing, lightly brown the burritos on each side in a lightly oiled or buttered pan and serve immediately. Yummmmmmmmmmmm......

Ingredients for 10 big burritos:

- 20 eggs
- 2 medium yellow onions
- 5 cloves garlic
- 8 medium potatoes
- 2-4 Tbs chipotle sauce (to taste - spicy!)
- 2-4 chopped chipotle peppers (to taste - spicy!)
- 2-3 cups shredded Mexican cheese
- 1 can kidney beans
- 1-2 tsp cumin

Salsa (for inside burritos - bring additional for serving on the side):
- Jarred salsa (maybe 1/2 jar?)
- 6 chopped green onions
- Fresh chopped parsley (approx. 2 Tbs)
- Fresh chopped cilantro (approx. 1 Tbs)

1. Chop potatoes, onions, garlic, chipotle peppers
2. Sauté together over medium heat until soft and lightly browned (add chipotle sauce about halfway through cooking)
3. Drain kidney beans, and sauté in a separate pan with cumin to taste
4. Prepare salsa - combine salsa, chopped green onion, chopped parsley and cilantro
5. Scramble eggs over medium low heat (I like to mix in a bit of milk first)
6. Assemble burritos in layers: shell, cheese, potato mixture, beans, eggs, salsa mixture, cheese
7. Roll burritos as tightly as possible
8. If serving immediately, lightly brown each side in a lightly oiled (or buttered pan) and enjoy
9. If serving later, wrap each burrito tightly in aluminum foil

Yield: 10 big burritos

Served immediately after browning

Wrapped & ready for camp!

At camp. I forgot to take a pic before demolishing it...

One Hour Bread

Source: The Pampered Chef

Ingredients:

• 6 Cups flour
• 2 Tbs yeast
• 2 Tbs sugar (or cut down to 1 Tbs)
• 1 Tbs salt
• 2 Cups hot water (110 - 120 degrees)
• Optional - Add seasonings (replace flour quantity)

Instructions:

• Combine 4 Cups flour and water with salt, sugar, and yeast.
• Combine in mixer with dough hook for 3 minutes
• Add 2 Cups flour
• Beat for 8 minutes
• Let sit 15 minutes covered with towel
• Place dough in The Pampered Chef Deep Covered Baker and cut slits in top
• Place in a cold oven
• Set oven to 400 degrees
• No peeking!
• Remove DCB after 50 minutes
• Rest bread for 10 minutes uncovered

(Idea: Try 40 minutes, rather than 50)

Loaded Baked Potato Chowder

Source: The Pampered Chef (original recipe here)

An easy soup recipe for the "Deep Covered Baker"... made in the microwave! This was a favorite of mine during my time working with The Pampered Chef.

LOADED BAKED POTATO CHOWDER

Ingredients:

• 3 large baking potatoes (about 2 1/2 lb/1.1 kg)
• 3 1/2 cups (875 mL) milk, divided
• 4 oz (125 g) cream cheese, softened
• 2 tbsp (30 mL) butter
• 2-3   green onions with tops (1/4 cup/50 mL sliced)
• 4 oz (125 g) sharp cheddar cheese, grated
• 1 1/2 tsp (7 mL) salt
• 1/2 tsp (2 mL) coarsely ground black pepper
•  Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets

Directions:

1. Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour 1/2 cup (125 mL) of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix ‘N Chop.

2. Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups (750 mL) milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions with Chef's Knife.

3. Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper and mix using Small Mix ‘N Scraper® until cheese is melted. Serve with toppings, if desired.

Yield:
8 cups (2 L),
6 servings of about 1 1/3 cups (325 mL)

Nutrients per serving:
Calories 390, Total Fat 19 g, Saturated Fat 11 g, Cholesterol 65 mg, Carbohydrate 43 g, Protein 14 g, Sodium 880 mg, Fiber 3 g

Cook's Tips:

• For a lighter version, omit butter. Substitute fat-free (skim) milk, reduced-fat (Neufchâtel) cheese and light cheddar for the 2% milk and full-fat cheeses. 
• U.S. Nutrients per serving: Calories 300, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 30 mg, Carbohydrate 43 g, Protein 16 g, Sodium 890 mg, Fiber 3 g

Quesadilla Cups with Nectarine Salsa

Source: The Pampered Chef (original recipe here)

These are DELICIOUS, quick, and easy. A favorite from my days with The Pampered Chef.

QUESADILLA CUPS WITH NECTARINE SALSA

Ingredients:

• 4 oz (125 g) Chihuahua or Monterey Jack cheese
• 3 (6-in./15-cm) flour tortillas
• 2 tsp (10 mL) vegetable oil
• 1 medium firm, ripe nectarine
• 1/4 cup (50 mL) roasted red peppers, drained and patted dry
• 1   serrano pepper, seeded
• 2 tbsp (30 mL) finely chopped red onion
• 2 tbsp (30 mL) finely chopped fresh cilantro
• 1   lime
• 1/4 tsp (1 mL) salt
• Additional finely chopped fresh cilantro (optional)

Directions:
1. Preheat oven to 400°F (200°C). Cut cheese into twenty-four 1/2-in. (1-cm) cubes using Utility Knife. Brush both sides of tortillas with oil using Chef's Silicone Basting Brush. Stack tortillas and cut into eight wedges using Pizza Cutter for a total of 24 wedges. Press tortillas into cups of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Place one cheese cube into each cup. Bake 5-7 minutes or until edges of tortillas begin to brown and cheese is melted.

2. Meanwhile, for salsa, dice nectarine and roasted pepper using Utility Knife. Finely chop serrano pepper, onion and cilantro using Food Chopper. Juice lime to measure 1 tbsp (15 mL). Combine nectarine, peppers, onion, cilantro, juice and salt in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®.

3. Remove pan from oven to Stackable Cooling Rack. Cool cups in pan 2-3 minutes. Carefully remove cups from pan to serving platter. Divide salsa evenly among cups. Sprinkle with additional finely chopped cilantro, if desired. Serve immediately.

Yield:
24 servings of 2 cups

Nutrients per serving:
Calories 70, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 6 g, Protein 3 g, Sodium 160 mg, Fiber 0 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

• Be sure to choose a firm, ripe nectarine for this recipe. They are easier to dice and will prevent the salsa from becoming watery. 
• If desired, 1 medium peach can be substituted for the nectarine. 
• Wear plastic gloves when working with serrano peppers. The juice can create a burning sensation on the skin.

White Chicken Chili - in the microwave!

Source: The Pampered Chef (original recipe here.)

Easy, delicious, and hard to believe it can be done in the microwave. A popular demonstration at shows when I was a Pampered Chef consultant.

MICROWAVE WHITE CHICKEN CHILI

Ingredients:
3 whole heads garlic (about 48 cloves), unpeeled
3/4 tsp salt, divided
3 tbsp olive oil, divided
2   poblano peppers
1 medium onion
1 1/2 lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde

Directions:

1. Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.

2. Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

3. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix ‘'N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Yield:
8 cups,
8 servings of 1 cup

Nutrients per serving:
Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g

Cook's Tips:

• Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt
• Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro. 
• Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.

12 Minute Dream Cake (TPC)

Source: The Pampered Chef

This was a popular demonstration at my shows as an independent consultant for The Pampered Chef. It is crazy easy, and crazy good. Think molten chocolate lava cake...

12 MINUTE DREAM CAKE

Ingredients:

• 1 18-oz package chocolate cake mix (plus ingredients to make the cake)
• 1 16-oz tub chocolate frosting

Directions: (Includes references to TPC products... the only must-use is the Deep Covered Baker.)

Mix the cake batter as the package directs in the Deep Covered Baker using the Stinless Whisk. With the Medium Scoop, scoop the frosting into the Baker on top of the batter. Do not stir the frosting into the batter. Mircowave, uncovered, 12 minutes. Remove with oven mitts and serve.

(Note: I frequently added another minute or two at the end of the cooking time.)

Double Chocolate Mocha Trifle (TPC)

Source: The Pampered Chef
Tried it: Many times!

This was a common dessert to make at shows back in my days as an independent consultant for The Pampered Chef. The recipe doesn't appear on the website anymore... glad I always kept a paper copy around! Don't expect leftovers...

(There are other variations of this recipe floating around, like this recipe from Food.com. )

DOUBLE CHOCOLATE MOCHA TRIFLE

Ingredients:

• 1 18-oz package brownie mix (plus ingredients to make)
• 1 3/4 cups cold milk
• 2 3-oz packages white chocolate instant pudding and pie filling
• 1/4 cup warm water
• 4 teaspoons instant coffee granules
• 2 cups frozen whipped topping, thawed
• 3 1.5-oz toffee bars

Instructions: [Original TPC instructions in brackets.]

[Lightly spray the Rectangle Baker with vegetable oil using the Kitchen Spritzer.] Prepare and bake the brownies according to the cake-like package directions. Cool completely. [In the Classic Batter Bowl,] whisk the pudding mix into the milk [using the Stainless Stell Whisk] until the mixture begins to thicken. Dissolve the coffee granules in warm water and add to the pudding mixture, mixing well. Fold in the whipped topping [using the Classic Scraper]. Cut the brownies into 1-inch cubes [using the Serrated Bread Knife]. Chop the toffee bars [using the Food Chopper]. Layer 1/3 of the brownie cubes into the bottom of the Trifle Bowl. Top with 1/3 of the pudding mixture, pressing lightly, and 1/3 of the chopped toffee. Repeat the layers two more times. Chill thirty minutes before serving.

Makes 12 servings with 467 calories and 23 grams of fat per serving. 

White Sangria

Had this fresh sangria at a wine tasting event at DeAngelis Cantina del Vino in Ann Arbor. Fun night and tasty wine!

Combine a dry Riesling with the following fruits:

• Strawberry
• Pineapple
• Cantaloupe
• Watermelon
• Honeydew

Give the fruits time to infuse the wine, then enjoy chilled.

Cream of Asparagus (or other veggie) Soup

Source: Mom's Kitchen

Delicious!

Ingredients:

• 2-3 Tbs. olive oil
• 1 medium potato
• 1 medium onion
• 4 cups chicken stock
• 1 bunch of asparagus (or equivalent amount of other veggie)
• 1/2 cup half & half
• Salt & pepper

Instructions:

• Heat olive oil on low heat in large soup pot
• Peel & chop potato & onion - add to pot
• Season with salt & pepper
• Soften potato & onion - lightly browned is OK, but don't let them get crisp
• Add chicken stock and asparagus (roughly chopped)
• Simmer for one hour
• Remove from heat, puree with immersion blender
• Stir in half & half before serving

South Beach Shepherd's Pie

LOVE this!

Only alteration... I like to sprinkle with paprika and cayenne before baking.

• 1 (16 ounce) package frozen cauliflower florets
• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 lb extra lean ground beef
• 2 cups shelled frozen edamame, defrosted
• 1/2 cup reduced-sodium beef broth
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon low-fat sour cream
• 1 large egg yolk
• 1/2 cup shredded reduced-fat cheddar cheese

Directions:

1. 1
   Heat the oven to 350. Spray a 2 quart casserole with cooking spray.
2. 2
   Bring a medium saucepan of water to boil. Add cauliflower and cook until tender, about 10 minutes. Drain and transfer to a large bowl.
3. 3
   Meanwhile, in a large skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Add beef and brown for 10 minutes, stirring to break up lumps. Add edamame and cook, stirring occasionally, 3 minutes longer. Stir in broth and Worcestershire sauce. Season with pepper and a pinch of salt. Transfer meat mixture to the casserole.
4. 4
   With an electric mixer at medium speed, whip the cooked cauliflower with sour cream, egg yolk, and another pinch of salt. Spoon cauliflower evenly over meat. Top with cheese and bake for 20 to 25 minutes, or until golden on top. Serve warm.

South Beach Chock-full-of-Veggies Chili

This is a delicious and healthy chili.

Instead of canned tomatoes I prefer using five on-the-vine tomatoes.

It would also be great with added ground chili or beef.

Go heavy on the spices - LOTS of chili powder, and consider adding cayenne.

Ingredients:

• 1 tablespoon extra virgin olive oil
• 2 bell peppers, chopped
• 1 1/2 cups mushrooms, chopped
• 1 large onion, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 1 tablespoon dried oregano
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 2 (15 ounce) cans pinto beans
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes

Directions:

1. 1
   In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion,celery, and garlic. Cook about 7 minutes until vegetables begin to soften. Add seasonings and continue to cook an additional 5 minutes, stirring occasionally.
2. 2
   Add beans and tomatoes with all their juices and bring to a gentle simmer. Simmer 25 to 30 minutes, until chili is fragrant and slightly thickened.

Crock Pot Carne Asada Nachos

Crock Pot Carne Asada Nachos

Made these for New Year's Eve 2014... Delicious!

I deviated from the recipe by keeping the steak, corn, and cheese in the crock pot (with about half of the liquid from cooking the steak). The toppings were served on the side.