Ingredients:4 sesame seed hamburger bun tops
1 small red onion, divided
2 plum tomatoes
3/4 lb (350 g) 95% lean ground beef
1/2 cup (125 mL) finely diced dill pickles
3/4 cup (175 mL) ketchup
1 tbsp (15 mL) yellow mustard
8 cups (2 L) thinly sliced romaine lettuce
4 oz (125 g) shredded cheddar cheese (1 cup/250 mL)
Directions:1. Preheat oven to 425°F (220°C). Slice bun tops into 1/4-in. (6-mm) strips (if bun tops are very thick, slice bottoms off horizontally before slicing into strips). Arrange in a single layer on Large Bar Pan; bake 8-10 minutes or until lightly toasted. Remove to Stackable Cooling Rack; cool completely.
2. Slice half of the onion crosswise into thin rings using Ultimate Mandoline fitted with thin slicing blade. Cut tomatoes into quarters lengthwise and slice crosswise using Utility Knife. Set onion and tomatoes aside.
3. Cook ground beef in (8-in./20-cm) Sauté Pan over medium-high heat 5-7 minutes or until no longer pink, breaking beef into crumbles using Slotted Turner. Chop remaining onion half using Food Chopper. Finely dice pickles using Utility Knife. In Classic Batter Bowl, combine chopped onion, pickles, ketchup and mustard. Add cooked ground beef; mix well using Small Mix 'N Scraper(R).
4. To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.
Yield: 6 servings
Per serving: Calories 260, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 50 mg, Carbohydrate 20 g, Protein 20 g, Sodium 770 mg, Fiber 3 g
Thursday, August 28, 2008
Jerk Chicken Nachos
Ingredients:6 cups (1.5 L) tortilla chips
3 cups (750 mL) diced or shredded cooked chicken
8 oz (250 g) shredded marble cheese (2 cups/500 mL)
2 tbsp (30 mL) Jamaican Jerk Rub, divided
1 small yellow or red bell pepper or combination
1 lime
2 tbsp (30 mL) snipped fresh cilantro
1/4 cup (50 mL) sour cream and 1 tsp (5 mL) additional Jamaican Jerk Rub (optional)
Directions:1. Preheat oven to 425°F (220°C). Arrange tortilla chips in a slightly overlapping layer on Large Round Stone with Handles.
2. In Classic Batter Bowl, combine chicken, cheese and 1 tbsp (15 mL) of the rub; mix gently using Small Mix 'N Scraper(R). Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to Stackable Cooling Rack.
3. Meanwhile, dice bell pepper with Santoku Knife. Cut lime in half crosswise. Juice half of the lime using Citrus Press into Small Batter Bowl; add bell pepper and remaining rub and mix well.
4. Snip cilantro in mincing cup of Herb Keeper using Kitchen Shears. Slice remaining lime half using Ultimate Mandoline fitted with v-shaped blade; cut slices in half using Utility Knife.
5. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.
Yield: 12 servings
Per serving: Calories 180, Total Fat 7 g, Saturated Fat 4.5 g, Cholesterol 45 mg, Carbohydrate 12 g, Protein 16 g, Sodium 320 mg, Fiber 1 g
Cook's Tip: Use the Classic Batter Bowl to measure tortilla chips easily. Discard broken chips.
This recipe can also be prepared on the Large Par Pan, if desired.
3 cups (750 mL) diced or shredded cooked chicken
8 oz (250 g) shredded marble cheese (2 cups/500 mL)
2 tbsp (30 mL) Jamaican Jerk Rub, divided
1 small yellow or red bell pepper or combination
1 lime
2 tbsp (30 mL) snipped fresh cilantro
1/4 cup (50 mL) sour cream and 1 tsp (5 mL) additional Jamaican Jerk Rub (optional)
Directions:1. Preheat oven to 425°F (220°C). Arrange tortilla chips in a slightly overlapping layer on Large Round Stone with Handles.
2. In Classic Batter Bowl, combine chicken, cheese and 1 tbsp (15 mL) of the rub; mix gently using Small Mix 'N Scraper(R). Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to Stackable Cooling Rack.
3. Meanwhile, dice bell pepper with Santoku Knife. Cut lime in half crosswise. Juice half of the lime using Citrus Press into Small Batter Bowl; add bell pepper and remaining rub and mix well.
4. Snip cilantro in mincing cup of Herb Keeper using Kitchen Shears. Slice remaining lime half using Ultimate Mandoline fitted with v-shaped blade; cut slices in half using Utility Knife.
5. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.
Yield: 12 servings
Per serving: Calories 180, Total Fat 7 g, Saturated Fat 4.5 g, Cholesterol 45 mg, Carbohydrate 12 g, Protein 16 g, Sodium 320 mg, Fiber 1 g
Cook's Tip: Use the Classic Batter Bowl to measure tortilla chips easily. Discard broken chips.
This recipe can also be prepared on the Large Par Pan, if desired.
The First One!
THis is one of my favorites folks. I call this Hot Chicken Dip. It was shared with me by a good friend, Jess, my Pampered Chef director. It is populasr at all my shows, and now with all my friends and family!
Ingredients:
1 pkg cream cheese
2 cooked small chicken breasts
1 jar salsa, mild
3 cloves of garlic
shredded marble cheese
Okay first, mic your cream cheese 20 secs, just to soften it. Press your garlic and add to cheese, stir well. Spread that in the bottom of your 8" round cookware, I use Pampered Chef stoneware, but corningware will work. Cut up the chicken in to bite size pieces, and lay over top of cheese mixture, don't mix it! then cover with salsa, not the whole jar, just enough to cover the chicken. Top with enough grated marble cheese to cover. Pop in the oven for 10 minutes, or until cheese has melted.
Serve and eat with Tostitos Scoops and enjoy-Yummo!
Ingredients:
1 pkg cream cheese
2 cooked small chicken breasts
1 jar salsa, mild
3 cloves of garlic
shredded marble cheese
Okay first, mic your cream cheese 20 secs, just to soften it. Press your garlic and add to cheese, stir well. Spread that in the bottom of your 8" round cookware, I use Pampered Chef stoneware, but corningware will work. Cut up the chicken in to bite size pieces, and lay over top of cheese mixture, don't mix it! then cover with salsa, not the whole jar, just enough to cover the chicken. Top with enough grated marble cheese to cover. Pop in the oven for 10 minutes, or until cheese has melted.
Serve and eat with Tostitos Scoops and enjoy-Yummo!
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