Why you need a Crinkle Cutter

Why do you need a Crinkle Cutter? If no other reason than to make food more fun! Well, it works really fast too and is dishwasher safe.

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Make fancy cuts of fruit, vegetables, cheese and more. The ergonomic handle and the 6” blade makes it easy to cut through any food. The stainless steel blade is beveled on both sides and can be used right or left handed.

When my niece and nephew were little, the only way my sister could get them to eat vegetables was if they were crinkle cut! (Know anyone like that?) It just makes everything more fun!

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Not convince because veggies aren’t your thing? I get it! Here are two more reasons you need this. First, you can cut ice cream with it. Why? Because your hot fudge won’t roll off… it will stay in the creases so you’ll get a big beautiful bite every time! And you can make these fun cookies! Just purchase a roll of cookie dough, unwrap, cut with your Crinkle Cutter and voila!

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And what else makes it fun? You can get it FREE in May when your Pampered Chef order is $75 or more (USA only).

Try this recipe for Italian Roasted Vegetables and let me know what you think!

Italian Roasted Vegetables

Click here to SHOP MY KITCHEN and get it FREE when your order is $75 or more!


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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Kitchen Sink Chili (GF/DF)

Why am I calling this Kitchen Sink Chili? Because the recipe is basic and you can change it up any way you like based on your preferences and/or what you have on hand. Usually I have all of these ingredients on hand and what changes is the kinds of beans I’ll use and the poultry. This version is with turkey, a yellow pepper, chili beans and white beans. Next time I might use chicken, green pepper, black beans and corn. Either way, super easy and versatile!

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Calories
Kitchen Sink Chili

Serves 6

2 teaspoons vegetable oil
1/2 cup yellow bell pepper, chopped
1/2 cup white onion, chopped
1 pound cooked turkey breast, cubed
2 teaspoons ground cumin
1 garlic clove, pressed
1 14oz can chili beans with sauce (I used these)
1 14oz can cannellini beans, drained and rinsed
2 cups chicken stock
1 8oz can tomato sauce
1 6-inch corn tortilla

  1. In the Stainless Steel Nonstick Wok, heat the vegetable oil over medium heat. Chop the bell pepper into dice using the Quick Slice. Chop the onion using the Food Chopper. When the oil shimmers, add the pepper and onions to the wok and cook 1-2 minutes.
  2. Add the turkey, cumin and garlic clove pressed with the Garlic Press. Stir to combine and cook 2 minutes.
  3. Drain the cannellini beans using the Easy-Read Measuring Colander, then add all of the beans to the Wok, stirring to combine.
  4. Add the stock and tomato sauce and stir to combine.
  5. Using the Salad Chopper, chop the tortilla into small pieces and add to the chili. (They will dissolve, thickening the chili).
  6. Continue heating over medium heat until warmed through.

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!

Banana Bread Bubble Waffle (GF/DF)

This recipe was inspired by one I saw in the most recent issue of Rachael Ray Every Day. I’ve been getting that magazine since it first came out, have kept every single one of them and each issue cover to cover and soon as I get it. Yes, that’s who I am.

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This caught my eye and I knew I would adapt it for the Waffle Puff Pan! Because who doesn’t like banana bread? And who wouldn’t love to eat this super fun bubble waffle? Plus, it’s gluten free and dairy free! And if you want it to be nut free too, just swap the almond milk for coconut milk and omit the pecans.

I hope you enjoy this recipe as much as we did! In fact, we had these two times this weekend!
Screen Shot 2019-04-28 at 1.56.41 PMBanana Bread Waffle Puff
Serves 3

1/4 cup coconut oil, melted
1 cup almond milk
1 egg
1 banana, mashed
1 teaspoon vanilla
1 cup gluten free baking flour (I use this one)
1 teaspoon baking powder
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
chopped pecans
banana slices
maple syrup

  1. Add the coconut oil, milk, egg, banana and vanilla to the Batter Mixer & Dispenser. Then add the flour, baking powder, brown sugar, cinnamon, and nutmeg. Pump the handle the combine.
  2. Spray each side of the Waffle Puff Pan with oil. Heat the Pan over medium heat 3 minutes.
  3. Place the dispenser cap on the plunger of the Batter Mixer & Dispenser and select the medium dot.
  4. Dispense 2 pumps of batter onto the warm Pan, spreading if needed with the Classic Scraper.
  5. Close the Pan and cook 4 minutes per side. Remove with the Fork to a plate and repeat beginning with spraying the Pan with oil.
  6. Top with chopped pecans, banana slices and maple syrup.

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!

Mint Chocolate Chip Ice Cream (GF/DF)

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I wasn’t sure about this one. In going DF, so many recipes I come across that use coconut milk taste so coconutty. Which is great if you like coconut. Sadly, I don’t.

But since I made this, I’m thinking this is going to be the base for my ice cream creations from here on out! I can see so many different varieties  with this and I’m excited that the warmer weather is coming. For some reason, I just can’t get into making ice cream when it’s cold outside!

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I’ve found when making ice cream, there are two key steps. Chilling the base in a stainless steel bowl and having a super chilled (24 hours or longer) ice cream bowl. Then you’ll need something good to store the finished product in. I’ve found these to be the best containers.

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Screen Shot 2019-04-15 at 8.12.06 PMMint Chocolate Chip Ice Cream (GF/DF)
Serves 6

2 14oz cans full fat coconut milk
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon vanilla extract
3/4 teaspoon peppermint extract
1 drop gel food coloring (optional)
3/4 cup allergen-free mini chocolate morsels (I use Enjoy Life)

  1. Place the base of the Ice Cream Maker into a freezer for at least 24 hours. (It’s best to put it in the back of the freezer away from the door.)
  2. To make the base, pour 1/4 cup coconut milk into a 1-Cup Prep Bowl and set aside. Combine the remaining coconut milk and sugar in the 2-Qt Nonstick Sauce Pan set over medium heat. Warm the mixture, stirring occasionally, until the sugar is fully dissolved, about 2 minutes.
  3. Meanwhile, whisk the cornstarch into the reserved coconut milk until completely dissolved.
  4. Stir the cornstarch mixture into the warmed coconut milk mixture and cook over medium heat until the mixture thickens, about 8 minutes, whisking occasionally. Do not let the mixture boil.
  5. Remove the Sauce Pan from the heat and add the vanilla and peppermint extracts. Add the green food coloring (if desired) and whisk until smooth.
  6. Pour the mixture into the Small Stainless Steel Mixing Bowl, cover with the lid and refrigerate 3 hours or overnight.
  7. When ready to make the ice cream, pour the base into the Ice Cream Maker base, attach the paddle and lid, then set the timer for 15 minutes.
  8. When the timer stops and the paddle stops turning, remove the lid and paddle. Mix in the chocolate chips.
  9. Scrape the ice cream into an ice cream container, cover tightly and freeze until ready to serve.

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!

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!

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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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!