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

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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.

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.

Why You Need a Food Chopper

I actually almost feel silly writing this article because it seems like such a no-brainer because honestly, who doesn’t have a Pampered Chef Food Chopper?

This product is easily one of Pampered Chef’s most popular items because it makes quick work of chopping nuts, vegetables, and meat in seconds.  It rotates as it chops for consistent results.  No more tears when chopping onions!

Sometimes when I talk about this product, I will hear that part of it is missing (since it comes apart for cleaning) and the good news is that Pampered Chef offers replacement parts for the Food Chopper as well as almost every other product in it’s line (so be sure to keep that in mind!)

What I like about using this chopper vs an electric chopper or food processor is that I can control the size of what I am chopping. I can make it as coarse or fine as I need for my recipes.  Another reason you’d want something like this is for easier cooking because when your ingredients are roughly the same size, they will cook evenly.

There is one thing the Food Chopper won’t do and that is chop ice.  You’ll need to use your blender or electric food processor for that. 

My favorite feature, though, is the safety for kids.  No exposed blades and we all know how important it is to get kids into the kitchen and involved in meal prep.  It’s also advantageous for anyone with arthritis because it’s easier to handle that holding a knife that might be a challenge to navigate.

Sure there are others available out there but save yourself time and get the real one from Pampered Chef. You won’t be sorry. (Because I have so many tell me they purchased the others only to end up getting the Pampered Chef Food Chopper for it’s durability and quality. Please don’t throw away good money on imitations!)

Now that you know why you need one (or a second one for your camper or vacation home), click here to grab yours:  Shop the Food Chopper

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.

Chicken Paella (GF/DF)

Paella is a Spanish rice dish that has many tradition recipes as well as some with modern twists.  It is traditionally names for the pan it is made in, with this version made in the 12” Skillet.  I love this Skillet because it is such a wonderful all-purpose pan.

When I first received this skillet I thought I wouldn’t use it much since most of the time I’m cooking for two people but soon fell in love with it.  It’s the perfect size for four hamburgers and grilled cheese and is my go-to pan for all one-pot Skillet meals.

It’s perfect for no-fat, low-fat and fuss-free cooking because foods slide right out.  The titanium-reinforced, 4-layer nonstick coating is PFOA-free and provides even heat conduction.  The best part?  You will have consistent results every single time.  Plus, the 2-step removable handle saves in space in storage, in the oven and dishwasher.  That’s right! It’s dishwasher safe!

Chicken Paella
Serves 6

1 medium onion, chopped
½ large green bell pepper, chopped
¼ pound chorizo
1 tablespoon olive oil
1 pound boneless, skinless chicken thighs
2 garlic cloves, pressed
½ teaspoon turmeric
½ teaspoon crushed red pepper
1 teaspoon paprika
1 teaspoon oregano
1 pinch saffron
¼ teaspoon salt
¼ teaspoon pepper
1 cup long grain rice
2 cups chicken stock
1 cup grape tomatoes, cut in half
1 cup frozen green peas
1 14oz can artichoke hearts

  1. Chop the onion using the Food Chopper.  Chop the green pepper using the Utility Knife.  Set the chopped onion and green pepper aside. 
  2. Heat the 12” Nonstick Skillet over medium-high heat for 3 minutes.  Add the chorizo and cook, breaking apart with the Mix ‘N Chop until finely crumbled.  Remove from the Skillet and set aside. 
  3. Add the oil to the Skillet and brown the chicken, cooking 3-4 minutes on each side.  Remove the chicken from the Skillet and set aside. 
  4. Add the onion, green pepper and garlic pressed with the Garlic Press to the Skillet.  Cook 3-4 minutes, stirring occasionally, or until the onion is softened.  Add the turmeric, red pepper, paprika, oregano, saffron, salt and pepper.  Stir using the Teak Spoon
  5. Stir in the rice, and stock.  Return the chicken to the Skillet and cover with the Skillet Lid.  Bring to a boil, reduce the heat to simmer, and cook 20 minutes. 
  6. Meanwhile, cut the tomatoes in half using the Tomato Knife.  Stir into the Skillet with the peas, chorizo and artichokes.  Cover and cook 3-4 minutes or until warmed throughout.

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 Donut Hole Pan

Donut Hole Pan

Who can resist a donut hole?  Pampered Chef’s Donut Hole Pan allows you to make two dozen donut holes without a deep fryer.  Donut holes were originally made from the dough taken from the center of the donut (and you know that I love recipes that have little waste!) 

The options are endless with these… serve them as is, with powdered sugar, cinnamon sugar or glazed.  They can be filled with fruit preserves, custard or cream.  You can even use your favorite muffin or sweet bread recipe for little breakfast bites! I can see banana bread bites or blueberry muffin bites happening in my kitchen soon. 

Profiteroles can be easily made in this pan as well!  I’m excited to see the possibilities because not only is it for donut holes but you can make cake pops, bagel bites and meatballs with this pan! 

My next thought for this pan are egg bites…  They are available on almost every menu locally and the combinations for those are truly unlimited! What a great way to get a head start on breakfast too.  These can be easily reheated for days when everyone is on the go, and who isn’t these days?

I can also see using this pan for creative leftovers… croquettes from leftover mashed potatoes, arancini from leftover rice, and mac & cheese balls.  How about corn bread with a little hot dog stuffed in the middle?  You can even use bread dough to make mini slider buns. That will be fun for happy hour or girl’s night!

So now you know that you’ll definitely be using this Donut Hole Pan for more than donut holes, get yours here: Donut Hole Pan

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.