Parmesan Crackers

I love weekends when I can test recipes and use some of my favorite products! This weekend I pulled out my Rolling Cookie Cutter to make some savory crackers.

This is a great idea for when you have leftover pie crust scraps, or if you’re just in the mood for something quick and fun. These can be make gluten-free too! And this recipe is so versatile… you can do any combination you would like, sweet or savory!

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Parmesan Crackers
Serves 2

1 cup Bob’s Red Mill 1:1 Baking Flour
1/4 cup butter or ghee, cut into pieces
1 egg white
1 ounce Parmesan cheese
1 tablespoon Pantry Italian Seasoning Mix

  1. Heat the oven to 350F
  2. In the Manual Food Processor, combine the flour, butter and egg white and pump the handle to process until the mixture forms a ball.
  3. Remove the dough from the Processor to a lightly floured Baker’s Mat. Roll to 1/8″ thick using the Marble Rolling Pin.
  4. Grate the cheese evenly over the dough using the Microplane Adjustable Fine Grater, then sprinkle with the Italian Seasoning.
  5. Fit the Rolling Cookie Cutter with the fluted square head and cut the dough into squares. Cut each square in half diagonally.
  6. Transfer the triangles to a Cookie Sheet covered with the Reversible Silicone Baking Mat and bake 12 minutes or until light brown and crisp.
  7. Remove from the oven and serve immediately using the Mini-Serving Spatula.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

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South-of-the-Border Meatloaf (for two)

IMG_7484In my attempts to make recipes for one or two, I’m revisiting some of Pampered Chef’s classic recipes. I love this one as it’s spicy and full of flavor! And best of all? Just 6 minutes in the microwave!

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Mix the ingredients together and form into a small loaf, pop the lid on and you’re in business!

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Screen Shot 2019-02-24 at 11.47.10 AMSouth-of-the-Border Meatloaf
Serves 2

1/2 pound grass-fed ground beef
1/4 cup chopped green pepper
1/4 cup chopped white onion
2 tablespoons crushed tortilla chips
1/4 cup ketchup
1/2 tablespoon Pantry Chipotle Rub
1 egg
1/2 cup shredded cheddar cheese, divided

  1. In the Small Glass Mixing Bowl, combine the ground beef, green pepper, onion, and crushed tortilla chips.
  2. In the 1-Cup Silicone Prep Bowl, combine the ketchup and Rub.  Mix 2 tablespoons of the ketchup mixture into the meatloaf mixture.  Add the egg and. 1/4 cup shredded cheese to the meatloaf mixture, mixing well to combine.
  3. Transfer the mixture to the Microwave Pasta Cooker and shape into a loaf. Cover with the Lid and microwave on HIGH 6 minutes.
  4. Remove the Cooker from the microwave and spread the remaining ketchup mixture on top using the Mini Skinny Scraper. Top with the remaining cheese.
  5. Cover with the Lid and place back in the warm microwave for 5 minutes to melt the cheese and let the meatloaf rest.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Cheddar Broccoli Rice (for one)

I’m kinda obsessed with this little Microwave Pasta Cooker!  I think it’s name limits its possibilities though.  It can do so much more than cook pasta!

Bill has a lot of travel coming up so I’ve been thinking about what I’ll be making for myself. Before he came into my life, I cooked for one for YEARS and always found it challenging. Now there are so many fantastic resource out there. I’m not the kind who likes to make a lasagna and eat it for a week. I need variety!

So next month will be fun with lots of experimenting! For now, enjoy this one!

On a side note, don’t try to do more rice than the recipe suggests as it will boil over and you’ll have a mess to clean up. Ask me how I know! LOL

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Chicken Broccoli Rice
Serves 1

1/3 cup quick-cooking rice*
2/3 cup water
3 broccoli florets
1/2 teaspoon cornstarch
1/4 cup milk
1/3 cup shredded cheddar cheese
salt and pepper

  1. Place the rice and water in the Microwave Pasta Cooker, cover with the lid and microwave 3-4 minutes.
  2. Meanwhile, chop the broccoli using the Food Chopper. Mix the cornstarch with the milk until the cornstarch is dissolved.
  3. When the rice is fully cooked, mix in the broccoli, milk mixture and cheese.
  4. Return to the microwave for another 90 seconds to melt the cheese and thicken.
  5. Remove form the microwave, season with salt and pepper and stir.

*If you’d like to use regular rice, cook for 10 minutes.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Focaccia for One

Cooking for one is hard enough but then baking? That can be impossible! I lived on my own for years and wish I had more resources available. So in writing recipes, I’m going to work on more to feed one or two.

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This afternoon I tested this one. Since it’s made in the microwave and does not contain yeast like traditional focaccia, it’s pretty dense.

Focaccia for One
Serves 1

1/2 cup flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon Italian Seasoning Mix
3 ounces milk
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese

  1. Spray the Microwave Pasta Cooker with oil and spread with the Chef’s Silicone Basting Brush.
  2. In the Cooker, mix the flour, baking powder, baking soda, salt and Italian Seasoning Mix.  Add the milk and oil and stir to combine.
  3. Place the cover on the Cooker and microwave on HIGH 2 minutes (microwaves vary and so will baking time so start watching it after 90 seconds).
  4. Remove from the microwave and let rest 1 minute.
  5. Sprinkle with the parmesan and place in a toaster oven 2 minutes to crisp the top and melt the cheese.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

 

Individual Lasagnas

Sometimes when eating GF, it’s hard to find recipes that resemble the “real thing.” This one comes pretty close and I love that with the individual servings, portion control is super easy!

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This one is fun too because it’s made in the 1-Cup Prep Bowls using the new Quick Cooker Racks & Prep Bowl Set (available March 1st). Plus, these can be made ahead and saved to be consumed whenever! I love that!

Screen Shot 2019-02-18 at 11.27.28 AMIndividual Lasagnas
Makes 5

1/2 pound grass feed ground beef or ground turkey
1 tablespoon Pantry Italian Seasoning Mix
1 cup marinara sauce
3/4 cup ricotta cheese
1 egg
2/3 cup italian cheese blend
1/4 cup parsley, chopped
1/2 zucchini
1/2 yellow squash

  1. Heat the 10″ Nonstick Fry Pan over medium heat 1-2 minutes, then add the ground beef and italian seasoning. Cook and break into crumbles using the Mix ‘N Chop.
  2. When the beef is browned, stir in the marinara sauce. Set aside until ready to use.
  3. In a 3-Cup Prep Bowl, combine the ricotta cheese and egg until well blended. Add the cheese blend and mix thoroughly. Using the Herb Mill, shred the parsley into the Prep Bowl and mix.
  4. Using the Simple Slicer set on the #3 setting, slice the zucchini and summer squash.
  5. Using 5 1-Cup Prep Bowls, layer the lasagnas. Layer 1 tablespoon meat sauce, yellow squash (cutting to fit if necessary), a dollop of the cheese mix, zucchini (cutting to fit if necessary), meat sauce, yellow squash and finishing with a thin layer of the cheese mix.
  6. Cover the Prep Bowls with the Silicone Stretch-Fit Lids and set in the Quick-Cooker Stackable Steaming Racks.
  7. Add 1 cup of water to the inner pot of the Quick Cooker. Place the Stackable Steaming Racks in the inner pot and twist so the Prep Bowls are not positions directly over one another.
  8. Close the lid and check that the steam valve is closed. Select CUSTOM, then adjust the time to 5 minutes and press START. Let the pressure manually release for 10 minutes.
  9. Remove the Stackable Racks from the inner pot and let rest 10 minutes before removing from the Prep Bowls. This will allow the zucchini and squash to soak up any excess liquid released while cooking.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!