Pumpkin Spice Latte

Have you ever felt left out? Or watched the cool kids do something you can’t do? That’s how I’ve felt for the last several years watching everyone flash their Pumpkin Spice all over social media. I often wondered what I’m missing out on and if it’s really as good as everyone says it is.

Well, it is. They are all correct. And now I’m one of the cool kids!

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One of the reasons I hadn’t tried the PSL yet is that I try not to consume any caffeine. But then I became a HUGE fan of the Detoxinista blog and she posted her PSL recipe and when I read that I could make it caffeine-free, I was so excited! I based this recipe on hers.

Confession: as I make this today to try it out, it’s 88F outside. Not really Pumpkin Spice weather! But I made almond milk this morning and Sundays are the days I get to hole up in my kitchen and meal prep and test recipes. Plus, in another month when it’s chilly out and we have a roaring fire going, I will cuddle up on the sofa with this in hand and I’ll be a happy pumpkin-spice filled gal!

I made it with 1-cup almond milk and no coffee. You can use 1/2 cup milk and 1/2 cup coffee or 1-cup coffee. It’s entirely up to you and your preference. And blending it in the cooking blender while it heats creates this super smooth and frothy decliciousness.

Here are the directions to make your own PSL in the Deluxe Cooking Blender!

Pumpkin Spice Latte
Makes 1

1/2 cup almond milk (mine was unsweeteend)
1/2 cup brewed coffee
1 tablespoon pumpkin puree
1 teaspoon almond butter
1 tablespoon maple syrup
1/4 teaspoon pumpkin pie spice, plus more for garnish

  1. Pour the almond milk and coffee into the Deluxe Cooking Blender.
  2. Add the pumpkin puree, almond butter, maple syrup and pumpkin pie spice.
  3. Secure the lid and turn the wheel to select CUSTOM HEAT. Adjust the temperature to 150F and press the wheel to confirm. Adjust the wheel to select 3:00 cook time and press the wheel to confirm and start.
  4. When the blending cycle is complete, remove the lid and pour into a mug. Sprinkle additional pumpkin pie spice on top.

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!

Silky Smooth Vodka Sauce

Sometimes there is just something about a sauce can go with anything… dipping bread into it, served over spiralized veggies… this is one of them. Adapted from Rachael Ray’s You Won’t Be Single For Long Vodka Sauce, this recipe utilizes Pampered Chef’s Deluxe Cooking Blender. No more watching your stove or your sauce. Just sit back, smell the amazing aroma and imagine all of the ways you’ll use this sauce.

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Silky Smooth Vodka Sauce
Makes 7 cups

1/2 cup cashews
water
2 teaspoons olive oil
2 teaspoons ghee
2 garlic cloves
2 shallots
1 cup vodka
1 cup vegetable stock
32 ounces San Marzano peeled tomatoes
1 6oz can tomato paste
1/2 cup water
20 fresh basil leaves
salt and pepper to taste

  1. Place the cashews in a 1-Cup Prep Bowl, cover with water and set aside.
  2. Heat the oil and ghee in the 8″ Nonstick Fry Pan. Using the Food Chopper, finely chop the garlic and shallots and add to the Pan. Saute 2-3 minuets or until soft.
  3. Meanwhile, add the vodka, stock, tomatoes and their liquid and tomato paste to the Deluxe Cooking Blender. Add the shallots and garlic. Lock the lid, select the Sauce setting and push start.
  4. When the time beeps and the display reads ADD, gently remove the Lid.
  5. Drain and rinse the cashews in the Easy Read Measuring Colander. Add the cashews, water and basil to the Blender, replace the Lid and press start.
  6. When the cycle is complete, remove the Lid and taste. Add salt and pepper as desired.
  7. Serve over pasta, spiralized vegetables or as a dipping sauce.

Enjoy!

SHOP MY KITCHEN!

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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!

Chicken Piccata Pasta

My love affair with the Quick Cooker continues! This is one of my favorite Pampered Chef recipes but I didn’t want to babysit it so I decided I’d put the new pressure cooker to the test. And it passed!

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I didn’t add red bell pepper to the recipe when I made it because someone who shall remain unmentioned ate it and it can be omitted if it’s not your thing. I just like recipes that have a lot of color, and traditionally this one doesn’t!

 

Chicken Piccata Pasta
Serves 6

1 1/4 pounds boneless, skinless chicken breasts
2 tablespoons olive oil, divided
1 1/2 tablespoons Pantry Lemon Pepper Rub
1/2 medium onion, chopped
3 garlic cloves, pressed
1 32oz carton chicken stock
1 16oz pkg uncooked linguine, broken in half
1 red bell pepper, diced
1 14oz can artichoke hearts, drained
2 ounce cream cheese, softened
1 lemon
1/4 cup capers, drained and rinsed
1/4 cup fresh parsley

  1. Set the Quick Cooker to SEAR and press START. Heat 1 tablespoon olive oil in the inner pot for 2 minutes.
  2. Meanwhile, cut the chicken into 1-inch pieces on the Cutting Board. Combine the chicken, the Rub and remaining 1 tablespoon oil in the Medium Stainless Mixing Bowl, tossing to coat.
  3. Add the chicken to the inner pot and saute 3 minutes.
  4. Meanwhile, chop the onions with the Food Chopper and add to the inner pot with the chicken. Add the garlic pressed with the Garlic Press. Saute 2 minutes longer, stirring frequently. Press CANCEL.
  5. Add the stock and linguine to the inner pot and stir to combine.
  6. Lock the Lid, line up the sealing vent, select CUSTOM , adjust the time to 6 minutes and press START.
  7. Meanwhile, cut the top off the pepper and remove the seeds with the Scoop Loop. Cut the bell pepper into pieces and dice using the Quick Slice by placing the pepper slices in the Quick Slice and slicing once, then turning the pepper slices 90-degrees and slicing again. Set aside.
  8. Drain the artichokes in the Easy Read Measuring Colander. Place the parsley in the Herb Mill and set aside.
  9. When the timer is up, press the steam-release button to manually release the pressure. Remove the Lid and stir in the cream cheese, artichokes and red pepper until well combined. Cover with the Small Boil-Over No More and cook 5 minutes (this will thicken the sauce).
  10. Press the lemon into the pasta using the Citrus Press. Add the capers and the parsley using the Herb Mill. Stir to combine. Press CANCEL and serve.

Enjoy!

SHOP MY KITCHEN!

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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!

Pepperoni Pizza Pasta

Back to my love affair with the Quick Cooker! I came across this recipe and decided to adapt it and I made it last night! While it’s not GF/DF, it did please those who ate it! I hope you enjoy it too!

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Pepperoni Pizza Pasta
Serves 6

1 medium onion, chopped
1 tablespoons olive oil
2 large garlic cloves, presssed
1 tablespoon Pantry Italian Seasoning
1 28oz can crushed tomatoes
1 24oz jar marinara sauce
1 green bell pepper, chopped
1 cup red wine
2 cups chicken stock
1 16oz box rigatoni pasta
1 5oz pkg pepperoni slices
2 cups shredded mozzarella cheese
1/4 cup fresh parsley

  1. Set the Quick Cooker to SEAR and press START. Chop the onion with the Food Chopper. Add the onion and oil to the inner pot and saute 2 minutes. Press the garlic into the pot with the Garlic Press and add the Italian Seasoning Mix and saute 2 minutes longer. Press CANCEL.
  2. Add the crushed tomatoes, marinara sauce, bell pepper, wine, stock and pasta. Lock the lid and select the CUSTOM setting. Adjust the time to 6 minutes and press START.
  3. When the timer is up, let the pressure naturally release for 10 minutes, then press CANCEL. Press the steam-release button to manually release any remaining pressure.
  4. Remove the lid and stir the sauce. Add the pepperoni and cheese and stir to combine.
  5. Serve in bowls with fresh parsley over the top dispensed from the Herb Mill.

Enjoy!

SHOP MY KITCHEN!

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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!

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!

SHOP MY KITCHEN!

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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!

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!

SHOP MY KITCHEN!

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Did you make this recipe?
Tag @slicedicedish on Instagram and hashtag it #slicedicedish


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!