Sunday, June 30, 2013

Buffalo Ranch Chicken Salad

Buffalo Ranch Chicken Salad

Power Greens Mix or Baby Spinach Leaves
shredded carrot
shredded Colby and Monterey Jack cheese blend
sliced portobello mushrooms
1 can Green Giant Mexicorn
1 can diced petite tomatoes
2 boneless, skinless chicken breasts
Wishbone Buffalo Ranch salad dressing or ranch dressing mixed with hot sauce
avocado (optional)
Pampered Chef Buffalo Rub
Pampered Chef Three Onion Rub
garlic powder
vegetable oil

In entree salad bowl, mix together Power Greens Mix, shredded carrots, cheese blend, mushrooms and avocado.

Slice chicken breasts in strips. Place on Pampered Chef Large Bar Pan sprayed with nonstick cooking spray. Mix together vegetable oil, Pampered Chef Buffalo Rub and garlic powder to your taste. Brush over chicken strips with Pampered Chef Chef's Silicone Basting Brush until coated.
Bake in 350 degrees F oven for 20 minutes or until well done.

Drain and rinse tomatoes and Mexicorn in Pampered Chef 8" Stainless Mesh Colander. Spray Pampered Chef 10" Executive Cookware Saute Pan with nonstick cooking spray and put mixture in pan. Add Pampered Chef Three Onion Rub and garlic powder to taste. Cook until heated.

Top salad with tomato and Mexicorn mix and chicken strips.

Top with Buffalo Ranch salad dressing.

Vegetable Casserole

Vegetable Casserole

1 bag frozen garden medley vegetables
1/2 container sour cream
1 can cream of chicken soup
1/2 cup grated Cheddar cheese
1/4 can dried onion rings

Mix the 3 ingredients together and place in 1 quart casserole. Cover with plastic wrap and microwave for about 15 minutes. Sprinkle over top: about 1/2 cup grated cheddar cheese and about 1/4 or more can dried onion rings. Microwave about 5 more minutes.

Chicken Caesar Salad Pizza

Chicken Caesar Salad Pizza

Servings 8

1 (10-ounce) package refrigerated pizza crust
3 cups thinly sliced Romaine lettuce
2 cups diced cooked chicken (from 30-Minute Chicken)
1/2 cup diced red bell pepper
1/3 cup pitted ripe olives drained and sliced
1/4 cup (1 ounce) grated fresh parmesan cheese divided
1/2 cup light creamy Caesar salad dressing
1 clove garlic pressed

1. Preheat oven to 425 degrees F. Lightly sprinkle Pampered Chef Large Round Stone with flour using Pampered Chef Flour/Sugar Shaker. Roll pizza crust on baking stone, shaping into a circle. Using lightly floured Pampered Chef Baker's Roller, roll into a 12-inch circle. Bake 12-14 minutes or until crust is light golden brown.

2. Meanwhile, using Pampered Chef Chef's Knife, slice lettuce; dice chicken and bell pepper. Slice olives with Pampered Chef Egg Slicer Plus. Place lettuce, chicken, bell pepper and olives in Pampered Chef Stainless (2-quart) Mixing Bowl.

3. Grate Parmesan cheese using Pampered Chef Microplane Adjustable Grater. In Pampered Chef Small Batter Bowl, combine salad dressing, half of the Parmesan cheese and garlic pressed with Pampered Chef Garlic Press; mix well.

4. Spread half of the dressing mixture evenly over crust. Add remaining salad dressing mixture to lettuce mixture; toss to coat. Top crust with salad mixture. Sprinkle with remaining Parmesan cheese. Cut into wedges and serve immediately.

Chicken Fajitas

Chicken Fajitas

3 boneless, skinless chicken breasts
1 green pepper
1 red bell pepper
1 onion
1 lime
2-3 tablespoons Pampered Chef Southwestern Seasoning Mix or Pampered Chef Chipotle Rub

Slice all the veggies and put in the bottom of Pampered Chef Deep Covered Baker. Place the chicken (uncooked) on top, seasoned with salt and pepper. Take 1/4 cup of water and put the seasoning in and mix together. Pour over top of chicken. Squeeze lime over top. Put lid on and cook for approximately 18-20 minutes in microwave on HIGH. Remove from microwave and use Pampered Chef Salad Chopper to mix and chop the chicken and veggies. Serve with fajita goodies.

Chicken Cacciatore

Chicken Cacciatore

Servings 6

1 broiler-fryer chicken (about 3 pounds)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 medium onion sliced into thin wedges
1 large green bell pepper cut into strips
2 cloves garlic pressed
1/2 teaspoon dried oregano
1 (6-ounce) can tomato paste
1/2 cup dry white wine
10 pitted ripe olives coarsely chopped
8 ounces mushrooms thinly sliced

1. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Cut chicken into pieces using Pampered Chef Forged Cutlery - 5" Boning Knife as directed in use and care. Season chicken pieces on all sides with salt and black pepper.

2. Add oil to Pampered Chef (12-inch) Skillet; heat over medium heat 1-3 minutes or until shimmering. Add chicken pieces; cook 3-4 minutes on each side or until golden brown. Remove chicken breasts to plate; tent with aluminum foil and set aside. Add onion, garlic and oregano to Skillet. Cook and stir 4-5 minutes or until the onion is tender.

3. Meanwhile, combine tomato paste, wine and olives in medium bowl; add to Skillet and stir to coat chicken pieces (mixture will be thick). Cover and cook over low heat 20 minutes; stirring occasionally. Add chicken breasts, bell pepper and mushrooms. Cook 10-15 minutes or until pepper is tender and Pampered Chef Pocket Thermometer inserted into the thickest part of breast registers 170 degrees F. Turn chicken pieces to coat well in sauce. Serve immediately.

Apple Berry Salsa

Apple Berry Salsa

Servings 16

2 medium Granny Smith apples
1 pint strawberries diced (about 1 1/2 cups)
2 kiwi fruits peeled and diced
1 small orange
2 tablespoons packed brown sugar
2 tablespoons apple jelly or apricot jam
Baked Cinnamon Chips

1. Peel, core and slice apples using Pampered Chef Apple Peeler/Corer/Slicer. Coarsely chop apple slices using Pampered Chef Food Chopper. Dice strawberries and kiwi using Pampered Chef Chef's Knife. Place fruit in Pampered Chef Small Batter Bowl.

2. Zest orange using Pampered Chef Zester/Scorer to measure 1 teaspoon zest. Juice orange using Pampered Chef Juicer to measure 2 tablespoons juice. Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve.

3. Spoon into serving bowl. Serve with Baked Cinnamon Chips.

Baked Cinnamon Chips: Preheat oven to 400 degrees F. Lightly spray 8 97-inch) flour tortillas with water. Combine 1 tablespoon sugar and 1/4 teaspoon ground cinnamon in Pampered Chef Flour/Sugar Shaker. Sprinkle cinnamon sugar evenly over tortillas. Cut each tortilla into eight wedges; arrange half of the tortilla wedges in a single layer on Pampered Chef Large Round Stone with Handles. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with remaining tortilla wedges.