Why You Need a Stainless Mixing Bowl Set

When I was a senior in college and getting ready to move into my first place of my own, I couldn’t get enough kitchen products. I thought if I had all the cool things, it would magically turn me into an amazing cook.  Guess what happened?  I had a bunch of cool things (or so I thought) and I wasn’t much of a cook.

What I realized in my culinary journey was that good products and good recipes were what helped turn me into someone who can hold her own in the kitchen pretty well!  And because I didn’t really know what I was doing, I had a lot of products that weren’t really that good.  Thankfully Pampered Chef changed all of that for me when I became a customer and later a consultant.

An excellent set of mixing bowls is essential in every kitchen. I remember my mom had a set of stainless bowls that seemed like she had them forever.  They were durable and trustworthy and it felt like we could practically destroy them and they still always looked great.  Pampered Chef’s Stainless Mixing Bowl set is brushed stainless steel with nonskid silicone bottoms that have padded, rubberized thumbholes to help you keep them steady as you mix.

Here are the quick details:
– Standard and metric measure marks inside the bowls give you a quick reference.
– Spouts help you pour liquids, portion pancake batter and more.
– Bowls and included lids nest for compact storage.
– Set of 2, 4 and 6 qts.
– Dishwasher- and freezer-safe.

Because the stainless steel is lightweight, it makes these bowls super easy to handle and they won’t get heavy when filled like glass bowls will.  Also, they won’t break. With the three sizes, you’re covered when put to any task. 

One note is that stainless bowls are reactive to acid so you shouldn’t use them with acid foods like citrus and tomatoes.  But they will cover you for everything from marinating to cookie and cake batters to your bread rising.  And a second note, and I really wish this went without saying but I have to say it… do not use metal bowls in a microwave oven!

These bowls will last you a lifetime.  Isn’t it time to upgrade your mixing bowls?  Get yours here: Shop Stainless Mixing Bowls

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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!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

County Fair Fried Chicken (GF/DF)

One of the bummers of being GF/DF can be finding recipes that taste like the real-deal. Thankfully amazing food bloggers and authors have filled the internet and book stores with endless recipes to help us navigate the allergy-filled waters. Sometimes the recipes are spot-on and others sadly fall short. This one I’m happy to say is spot on!

With summer fast upon us I’m finding that I’m turning to my countertop appliances more and more.  I’m using my Quick Cooker electric pressure cooker frequently to free up time so I can play more in my pool and I’m not standing over a hot stovetop. I’ll save that for the cold evenings when the snow is falling in the background.  I’m using my Deluxe Grill & Griddle instead of standing over a hot grill outside. I honestly never understood seeing people wheel their grills to their driveway to make dinner when it’s 100 degrees outside and they are standing on blacktop.  If you know why, please explain it to me!  I’m using my Deluxe Air Fryer more and more and we give this baby a workout in our house. It’s used a minimum of once daily… sometimes for every meal we have!  The microwave looks on as we use that less and less.  We really only use it for reheating soup or boiling water at this point. 

This recipe uses the Deluxe Air Fryer. We use the air fryer to make potatoes each morning for breakfast.  At lunch it’s used to make this chicken recipe to throw on a salad or to reheat leftovers.  Before I had a microwave, I reheated all leftovers in my conventional oven so this feels natural to me.  Plus it doesn’t make everything soggy like the microwave does.

I’ll make it when I’m in the mood for pub food. I love making pub food on Friday nights when we are in instead of at a sports bar.  We can throw on a game in the background and have the same experience without the noise (yes, I’m THAT old) and expense.  Plus we can take our time and not worry about our table being turned over.  This recipe is super versatile too… it can be used to make chicken & waffles, fried chicken salad, chicken fingers with French fries for happy hour or dinner.  You can even use the same recipe for a chicken cutlet for chicken Milanese.  (I see that recipe in our future!)

While getting the ingredients together can feel like it takes a little time (I’m talking less than 5 minutes), it’s so worth it.  This is pretty darn close to going through the drive-thru without the gut-issues on the back end (pun intended).  But then when you realize it’s 282 calories per serving vs it’s gluten-filled deep-fried counterpart, I’d say it’s worth it!

County Fair Fried Chicken
Makes 6 servings

½ teaspoon dried thyme
½ teaspoon dried basil
1 tablespoon paprika
¼ teaspoon dried oregano
¼ teaspoon celery seed
½ teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon dried ginger
1 tablespoon olive oil
1 pound chicken tenders
½ cup flour
3 cups cornflakes
2 eggs
olive oil for spritzing

1. Add the thyme, basil, paprika, oregano, celery seed, garlic powder, pepper, mustard, pepper and ginger to the Medium Stainless Mixing Bowl.  Add the oil and stir to coat using the Small Mix ‘N Scraper.  Add the chicken tenders and stir gently to coat the chicken.   

2. Add the flour to one Coating Tray. Whisk the eggs to a second coating tray using the Stainless Mini Whisk. Crush the cornflakes in the Manual Food Processor and add them to the third coating tray.

3. Working in batches, coat the chicken in the flour first, then the eggs, and then the cornflakes, pressing to adhere.

4. Divide the chicken tenders onto two cooking trays for the Deluxe Air Fryer and spray the tenders with oil using the Kitchen Spritzer. Place the trays on the top and middle racks. Turn the wheel to select the AIR FRY setting; press the wheel to select. Turn the wheel to adjust the time to 10 minutes. Press the wheel to start. Switch the trays halfway through cooking (you’ll hear beeps as a reminder). Cook until the internal temperature reaches 165°F on the Instant-Read Food Thermometer.

Enjoy!

SHOP MY KITCHEN!

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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!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Why You Need a Wooden Grill Scraper

Everyone knows they need to clean their grill, yet so few do it.  I’m not going to get into the weirdness of not cleaning your grill, but I will get into why this Wooden Grill Scraper is the bomb-diggity!

There are plenty of grill scrapers on the market… ones with nylon bristles, ones with metal bristles… heck, I’ve even seen suggestions on using wadded up foil to clean a grill!  Nylon and metal bristle brushes make me a little nervous for a few reasons.  First, the nylon can melt and compromise the quality of the grill grate.  Second, metal bristles can come out and get lodged in your grill grate, then transfer to your food.  Why shouldn’t you use foil?  Did you know when foil is manufactured, various oils are sprayed on it to keep it from sticking when rolled.  If you’re cleaning your grill with it, it will transfer onto the grate… then onto your food.  Any which way… no bueno. 

Enter in Pampered Chef’s Wooden Grill Scraper! It should arrive wearing a cape! This sturdy oak scraper is a great natural alternative. Wooden scrapers are far more durable than their nylon and metal-bristled counterparts.  The more you use it, the better it works because as you use it, customized grooves develop.  It can be a little clunky to get it started but by the 3rd or 4th use, you’ll see teeth burned right into place. Then you’re off to the races.

Details:

  • The beveled edge will develop grooves customized to your grill. 
  • 14¼” length lets you clean your grill safely and easily. 
  • Made from strong white oak wood. 
  • Leather hanging tie for convenient storage.
  • Wipe clean.

Ready to get your grill clean?  Click here to get yours: Shop Wooden Grill Scraper

SHOP MY KITCHEN!


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!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Pizza Pasta (GF/DF)

Like a lot of recipes, this one was developed because I wasn’t feeling like making a lot of effort for dinner one night.  Writing up this post actually takes more effort than the recipe itself.  This recipe is going to be a favorite that you will make again and again because it uses things you already have on hand (okay, you will need to get the seasoning mix but once you have it, you’re good to go! I promise it will be the best $8 you spend all summer) and you can add in anything you’d like or need to use up.

Don’t have ground sausage? No problem! Throw in some ground turkey or ground beef.  Have some bell peppers that need to be used up? Perfect! Toss them in before you add the pasta!  Don’t have tomato sauce? Just use some marinara you have on hand.  See where I’m going with this?

And it’s all done right in your electric pressure cooker so there is very little clean-up.  You’re welcome!

Pizza Pasta
Makes 6 servings

1 small onion
1 pound Italian-style ground pork
1 tablespoon Pantry Everything But The Pizza Seasoning Mix
8 ounces gluten-free penne (I used this one)
1 ½ cups water
1 15oz can tomato sauce
1 15oz can diced tomatoes

  1. Chop the onion using the Food Chopper.
  2. Set the Quick Cooker to SEAR and press START.  Allow the Quick Cooker to heat for 2 minutes.  Add the sausage and onion to the inner pot and cook, stirring occasionally to break up the sausage using the Teak Wooden Spatula, for 5 minutes.  Add the Everything But The Pizza Seasoning and stir to combine.  Press CANCEL.
  3. Add the pasta, water, sauce and tomatoes to the inner pot in that order.  Do not stir.  Place the lid on the Quick Cooker and lock into place.  Make sure the vent valve is in the sealing position and press CUSTOM.  Adjust the time to 6 minutes and press START.
  4. When the Quick Cooker beeps, manually release the pressure, remove the lid and stir using the Teak Wooden Spoon to combine.

Enjoy!

SHOP MY KITCHEN!

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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!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Why You Need an Ice Cream Maker

I’m sure I’m not alone when I fanaticize about having all the time in the world to create and cook anything and everything that I want… and making ice cream varieties is always at the top of my list!  Somewhere deep inside me is a little Ben & Jerry dying to get out. That’s why I was over the moon when Pampered Chef debuted it’s Ice Cream Maker a few years ago!  I keep mine right in the back of our stand-up freezer so it’s ready and waiting for me when I have the craving for something cold and delicious.

This compact Ice Cream Maker lets you create your favorite frozen treats any time you want. Use fresh, natural ingredients to mix up smooth, custom-flavored ice cream, custard, frozen yogurt, sorbet, sherbet, and even frozen drinks. You’ll taste the quality—homemade ice cream is smoother, richer, creamier, and less expensive than store-bought. Just push a button to set the timer, add your ingredients, and you’ll have a frozen treat in 45 minutes or less—you can even peek through the clear lid to see it come together! Cover the bowl with the stretchy silicone lid to store it for later.

Here are the details:

  • Includes a bowl, electric lid with paddle, and stretch-fit lid.
  • Compact design takes up less space so it’s easy to use and store.
  • Set the timer for 5 to 40 minutes.
  • Makes up to 1 quart of ice cream—or eight ½-cup servings.
  • Includes a Basic Vanilla Ice Cream recipe.
  • This product is built to United States electrical standards, and is intended for use in the United States and Canada only.
  • One-year guarantee.

Here are some tips:

  • Keep it frozen at all times – this week keep it ready to go when you are and properly frozen for use
  • Freeze it for a minimum of 24 hours before you plan to make ice cream
  • Keep it in the back or bottom of a freezer.  If you have a side-by-side freezer, keep it in the back/bottom.  Never at the top or near the front or on a door.
  • Check your freezer temperature to be certain that it’s at 0˚F.  So many I know have their freezers set around 15-20˚F and your freezer will need to be at ZERO to freeze this properly.
  • Chill your recipe in the refrigerator for at least 30 minutes before pouring into the Ice Cream Maker.  If you’re using a cooked recipe, chill it in the refrigerator for at least 2 hours before pouring into the Ice Cream Maker.  Trust me on this one… it will save you a TON of headaches!
  • You can use the Ice Cream Spade, Ice Cream Dipper and Freezer Storage Containers for your new creations!

Now that you have the ins-and-outs, click here to get yours: Shop the Ice Cream Maker

SHOP MY KITCHEN!


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!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Chocolate Mint Blackout Bars (GF/DF)

I love cooking and baking from scratch and try to do it as often as I can but sometimes I just want it done.  And I have to believe most feel the same way.  Plus, the fact that we can find quality, allergy-free mixes and ingredients to make cooking and baking easier, sometimes it just makes sense.

I had a craving for brownies over the weekend and since I was in a time crunch, I reached for a box of Better Batter brownie mix I received in my swag bag from a gluten-free food expo I virtually attended a few months ago.  This was my first time trying anything made by Better Batter and I’ll say that I am sold! I will definitely be stocking up on these mixes to have on hand when I want something sweet fast.


Chocolate Mint Blackout Bars
Serves 12

1 20oz package Better Batter fudge brownie mix (plus ingredients to make cake-like brownies)
1 teaspoon peppermint extract
1 10oz bag Enjoy Life Semi-Sweet Mega Chunks morsels

  1. Heat the oven to 350˚F.
  2. In the Classic Batter Bowl, mix the brownie mix, eggs, oil and water (as the package directs for cake-like brownies) and peppermint extract using the Small Mix ‘N Scraper.
  3. Stir in the morsels.
  4. Spread in the Rectangular Baker or other 9×13 baking pan.
  5. Bake as the package directs, about 30 minutes, then remove from the oven to the Stackable Cooling Rack to cool completely. Cut into squares using the Nylon Knife.

Enjoy!

SHOP MY KITCHEN!

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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!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.