Month: August 2019

Protein Meatballs

I’m always looking for ways to add more nutrients to my meals and it’s always a win when no one knows it’s healthy! There are so many healthy hidden gems in these meatballs! Protein helps us stay fuller longer because it takes longer for our bodies to break down than carbohydrates. The chicken livers are rich in iron and don’t be scared! No one will ever know they are there. Kale provides Vitamins A, C and K as well as calcium and potassium. These meatballs have it all, and they are delicious!

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I like to make a big batch and freeze them to have throughout the week. And you can double the pesto recipe to use as a sauce!

Protein Meatballs
Makes 40

1/2 cup olive oil
2 ounces Romano cheese, cut into chunks
2 tablespoons sunflower seeds
1/4 teaspoon salt
1 cup fresh basil leaves
1/2 cup spinach leaves
1/2 cup kale leaves
2 ounces freeze-dried sun-dried tomatoes
24 ounces chicken livers, drained and rinsed
2 tablespoons ghee
2 pounds ground turkey
1 teaspoon salt
1 teaspoon pepper

  1. Heat the oven to 375F.
  2. Place the oil, cheese, sunflower seeds, salt, basil, spinach, kale and sun-dried tomatoes in the Deluxe Cooking Blender. Place the lid on top and lock into place. Blend on speed 2 of CUSTOM BLEND setting for 1:30. If the blades are still moving but not blending, press the wheel to allow the pesto to fall back into the blades. Set the pesto aside.
  3. Rinse the chicken livers and trim any fat or connective tissue. Pat dry with paper towels.
  4. Melt the ghee in the 10″ Nonstick Fry Pan over medium-high heat. Add the chicken livers and cook 4-5 minutes per side or until gray/brown.
  5. Remove the chicken livers from the Pan and place in a food processor and process until ground into a smooth paste.
  6. Place the chicken, chicken liver paste, and pesto in the Medium Stainless Mixing Bowl. Mix gently until thoroughly combined.
  7. Using the Medium Scoop, scoop out into balls and place on the Baking Rack set over the Half Sheet Pan. Place in the oven and bake 25 minutes or until the Digital Thermometer registers 165F.
  8. Remove from the Rack and use as desired or serve with Silky Smooth Marinara.

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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Silky Smooth Marinara

I feel like sometimes I start out my blog posts with, “My new favorite” or “My love affair with xxx continues…” And both are true! I guess that’s why I’ve been with Pampered Chef 21 years… because I love the products and even more so, the mission: Enriching lives one meal and one memory at a time.

The latest addition to our line up, the Deluxe Cooking Blender (available September 1st) has been so much fun to use! I’ve made peanut butter, hummus, roasted red pepper & walnut dip, strawberry jelly, butternut squash soup, pesto, veggie burgers… I could go on and on!

Last week I made a hidden veggie marinara and knew I wanted to recreate Rao’s Marinara Sauce! (And vodka sauce and aribiatta are also on the list to make so stay tuned!)

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This sauce turned out amazing and incredibly silky smooth! Everyone loved it and they were licking their plates. I was concerned that some might miss the chunkiness of traditional sauce but no one did. My favorite part? Put everything in the blender, select SAUCE and push start!

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We served it with Protein Meatballs and roasted spaghetti squash and this Brazillian Cheese Bread!

Silky Smooth Marinara
Makes 8 cups

2 28oz cans San Marzano plum tomatoes
2 tablespoons olive oil
4 ounces pancetta
1/2 small white onion
2 garlic cloves, peeled
salt
6 basil leaves
pinch of oregano
pepper

  1. Place the tomatoes, olive oil, pancetta, onion, garlic and salt in the Deluxe Cooking Blender. Place the lid on top and lock into place. Turn the wheel to select the Sauce setting and push start.
  2. When the cycle is complete, carefully remove the lid and add the basil, oregano and pepper. Pulse for 30 seconds to combine.

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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Fiesta Tortilla Stack

Yesterday was one of those days where I was thinking about past PC recipes and how I can make them current. This one popped into my head and I knew I wanted to try it out in the Quick Cooker!

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I had forgotten how easy and delicious this recipe is! The layers with chicken, olives, cheese and tortillas melts in your mouth!

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Fiesta Tortilla Stack
Serves 4

1 9oz can bean dip
2 tablespoons plus ¼ cup plain Greek yogurt
1 tablespoon plus ½ teaspoon Pantry Southwestern Seasoning Mix
2 cups cooked chicken
1 medium red bell pepper
2 green onions with tops
1 2.5oz can sliced black olives, drained
¼ cup fresh cilantro
5 6-inch flour tortillas
2 cups milk cheddar cheese
1 cup water
pico de gallo

  1. In the Small Batter Bowl, combine the bean dip, 2 tablespoons Greek yogurt and 1 tablespoon seasoning mix, mixing well.
  2. Chop the chicken and bell pepper using the Food Chopper and place in the Classic Batter Bowl. Thinly slice the green onions using the Utility Knife. Slice the olives using the Quick Slice. Place the cilantro into the Herb Mill.
  3. Add the green onions, olive slices and 2 tablespoons cilantro to the Batter Bowl and mix gently.
  4. Place one tortilla on the Cutting Board. Using the Large Scoop, top the tortilla with 1 scoop of the bean mixture and spread to within ¼-inch of the edge using the Small Spreader. Place the tortilla into the Quick Cooker Springform Pan bean dip-side up. Top evenly with 1 cup of the chicken mixture.
  5. Cut the cheese into 4 equal pieces grate one piece of the cheese evenly over the chicken using the Microplane Adjustable Coarse Grater. Repeat the layers of tortilla, bean mixture, chicken mixture and cheese three more times. Top with the remaining tortilla.
  6. Cover the Springform Pan with foil. Pour the water into the inner pot of the Quick Cooker. Place the wire rack into the inner pot with all three feet touching the bottom. Place the pan into the wire cradle and lower onto the wire rack. Lock the lid, select the CUSTOM setting, adjust the time to 20 minutes and press START.
  7. When the timer is up, press the steam-release button to release the pressure. Press CANCEL. Carefully lift the pan out and remove it from the wire rack. 
  8. Cool for 5-10 minutes, remove the foil, then remove the sides of the Springform Pan.
  9. Mix the remaining Greek Yogurt with the remaining seasoning mix and spread evenly over the top of the warm tortilla stack. Sprinkle with the pico de gallo, remaining olive slices and cilantro. Cut into wedges using the Slice ‘N Serve.

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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Pear Spice Bundt Cake

When the Quick Cooker Fluted Cake Pan debuted, I knew this would be a recipe I’d be trying! It’s sweet and pretty and of course, delicious!

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One tip: when placing the pear slices in the Pan, be sure to use the smaller slices first.

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Then gently pour the batter over the slices and you’re good to go!

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Pear Spice Bundt Cake
Serves 8

1 1/2 cups spice cake mix
2 tablespoons oil
2 tablespoons pear juice from the can
1 egg
1 14oz can sliced pears
1 cup water
Caramel Sauce

  1. Drain the pears into the Easy Read Measuring Colander reserving 2 tablespoons juice.
  2. Place the Quick Cooker Fluted Cake Pan on the wire stand. Place the pear slices in the wells of the Pan using the smallest ones. In the Classic Batter Bowl, mix the cake mix, oil, pear juice, and egg with the Stainless Whisk. Chop the remaining pears (there will be 3-4) with the Food Chopper and mix into the cake mix.
  3. Gently pour the batter over the pears in the Pan, distributing evenly.
  4. Pour 1 cup of water into the inner pot of the Quick Cooker and lower the Pan into the inner pot. Lock the lid and select the CUSTOM setting. Adjust the time to 25 minutes and press START.
  5. When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Press CANCEL. Carefully lift the pan out and remove it from the wire rack. Let cool in the pan 10 minutes, then turn out on to a board or plate. Drizzle with caramel sauce.

Enjoy!

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Did you make this recipe?
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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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Roasted Butternut Squash Soup

I love this soup recipe! It’s so delicious and I just never get tired of it and I hope you feel the same way! With that, when I received my new Deluxe Cooking Blender (coming soon from Pampered Chef!) I knew this would be the first recipe I’d make. This recipe is vegan too!

This new blender has become my new BFF and I have used it almost every single day since it came home to live with me! From morning smoothies to play-doh to black bean burgers to cauliflower biscuits (recipe coming soon!). It has not been a disappointment at all and I’m just in LOVE! And when you get yours, I know you’ll be in love too!

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Roasted Butternut Squash Soup
Serves 4

1 large butternut squash (about 3 pounds)
1 tablespoon olive oil
salt and pepper
2 cups vegetable stock, divided
1 15oz can coconut milk, divided
1 small shallot
2 garlic cloves
1/8 teaspoon nutmeg
1 teaspoon chili powder
2 red apples
1 tablespoon pepitas

  1. Heat the oven to 425F. Peel the squash with the Serrated Peeler and cut into large chunks. Drizzle with the olive oil and brush over the squash pieces using the Chef’s Silicone Basting Brush. Sprinkle with salt and pepper. Place a Reversible Silicone Baking Mat in the Large Sheet Pan. Place the squash on the mat and roast 45 minutes or until the squash is easily pierced with a fork.
  2. Add 1 1/2 cups of the stock, shallot, garlic, nutmeg, chili powder, 1/2 cup coconut milk and squash to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting, then press the wheel to start.
  3. While the soup is cooking, spiralize the apples using the Veggie Spiralizer.
  4. When the soup cycle has ended, stir in the remaining stock and coconut milk.
  5. Divide the soup among four bowls. Add the apple noodles, pepitas and salt and pepper to taste.

Enjoy!

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Did you make this recipe?
Tag @slicedicedish on Instagram and hashtag it #slicedicedish and please leave a review in the comments below!

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!

slicedicedish2 Comments