Tag: Pampered Chef

Why You Need a Veggie Spiralizer

I knew the moment Pampered Chef debuted their version of the Veggie Spiralizer I would be in love. I already had one that I owned for a few years but what drew me to Pampered Chef’s is the fact that it’s vertically loaded vs. horizontally loaded. The one I had previously would wobble due the the weight of the vegetables. With Pampered Chef’s, there is no wobble and it’s very easy to use (and clean!)

The Veggie Spiralizer quickly makes fun, flavorful veggie and fruit “noodles” you can turn into healthy, satisfying meals. The handle makes it easier to spiralize food, a chute that keeps “noodles” from breaking, and the comb handle makes it easy to change blades. Make cucumber ribbons for a salad, sweet potato spaghetti, butternut squash fettuccine… there are endless options!

Plus, there are a bunch of recipes ready to go with your new kitchen toy! You can check out the ebook HERE.

When I began making the switch to spiralized vegetables, I didn’t go 100% vegetable all at once because I thought that would be too much of an immediate transition. So what I did was use equal parts yellow squash and pasta, usually spaghetti or thin spaghetti. That way the meals would have the same texture as pasta but add the boost of more vegetables.

Also, when I use zucchini or yellow squash, I don’t cook them very long. If the sauce I am using is hot, I will let the sauce do the work of cooking the vegetable noodles. If the sauce is cold, I will sauté the vegetable noodles for just about 2 minutes so they don’t get too soft. All other veggie will I cook according to the recipe directions.

Some of my favorite recipe resources for spiralized vegetables, in addition to my recipes of course, are Pampered Chef and Inspiralized.

If you’re ready to add the Veggie Spiralizer to your kitchen, you can grab it HERE!

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If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!

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.

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Vintage Boston Chocolate Fudge Cake (GF)

I’ve recently become OBSESSED with a vintage cookbook! About 25 years ago, I found the Modern Guide to Better Meals by Jessie Marie DeBoth at an antique store near where my aunt lived in Skaneateles, NY. Over the years I’ve looked through but last week, I picked it up and have been reading it page-by-page and I’m fascinated!

I’m completely intrigued by the simplicity (or so I thought), the lack of seasoning (most recipes only use salt, pepper and on occasion, mace) and the reality that shortening was a major pantry staple. Also, breadcrumbs are not what we think of breadcrumbs in 2023.

This cookbook in particular is two FULL YEARS of daily menus. The forward says in part:

This Calendar of dinners has been prepared as a quick, handy, and accurate reference work for hostesses, home-makers and cook alike; a compendium of what to serve and how to prepare it on special occasions and on any day of the year.

I’m happy to read that these are “special occasion” menus because each is a FULL menu! Salad, protein, vegetable (at least one) and dessert. Cooking one of these full menus would take all day, even with modern conveniences. I couldn’t imagine any individual being able to make these meals day after day and surviving! Many recipe are soufflés (reminder that I need to order a soufflé dish) and ring molds (reminder that I need to order a ring mold too) and appear to take hours.

After getting deeper and deeper into the book, I went online to see what other books Jessie Marie had written. She has many available on Etsy and eBay. Then I found this article with information on Ms DeBoth’s life. I’m mesmerized! And then to read that she was a celebrity chef back when celebrity chef’s weren’t even a thing. Wow! What an inspiration!

I shared with my friends some of the recipes I was found most interesting, including Ginger Ale Salad, Hog Jowls with Poached Eggs, Baked Stuffed Heart, and Broken Stuffing Ring. One of my friends challenged me to make some of the recipes. I shared that with Bill and he agreed that we need to try some… but within reason!

Deciding to start with a dessert, mainly because I had all of the ingredients on hand short of shortening (pun intended), I got out the ingredients and went to work. Remember when you hear over and over to read ALL instructions before beginning to cook or bake? That definitely rings true with this cookbook!

Today’s cookbooks have exact measurements, and clear and linear instructions. That’s not the case with this book, although I’m sure it all made sense “back in the day.”

For example, here are the instructions for this cake recipe:

Blend shortening, salt, soda and vanilla; add sugar and cream thoroughly. Add yolks. Stir in sifted dry ingredients alternately with cream and water. Fold in stiff whites. Bake in greased 10-inch square pan in moderate oven, 350˚F, about 50 minutes. Frost as desired.

Realizing I needed to separate the eggs (not listed as separated in the ingredients list) and needing to beat them to stiff peaks, I opted to do that step first with my electric mixer. Another note: an egg beater is often referenced. I used one once and it was exhausting!

All in all, it took me about an hour to prep the cake batter. Since the instructions were not crystal clear, I found I had to think through the steps a little more than usual. In the end, though, I created a delicious, moist cake that we will definitely make again! Here is the recipe with updated instructions and the ingredients I ended up using.

I did make my own gluten-free cake flour by sifting 14 tablespoons all-purpose gluten free flour (1:1) with 2 tablespoon cornstarch per 1 cup of flour required.

Enjoy!

Vintage Boston Chocolate Fudge Cake (GF)

Course: Dessert
Cuisine: American
Keyword: cake, fudge, Gluten Free
Servings: 12
Calories: 297kcal
This single-layer moist cake will quickly become a favorite
Print Recipe

Equipment

Ingredients

  • 2 eggs, separated
  • ¼ cup butter, softened
  • ¼ cup canola oil
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 cups brown sugar
  • 2½ cups cake flour, sifted
  • 4 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • ½ cup sour cream
  • ½ cup water

Instructions

  • Sift the cake flour, cocoa powder and baking powder into a bowl and set aside. Lightly grease an 8-inch square pan and set aside.
  • Using an electric mixer, beat the egg whites stiff using a whisk attachment, about 5 minutes.
  • In a clean mixer bowl, blend the butter, oil, salt, baking soda and vanilla. Add the sugar and cream thoroughly. Add the yolks and cream again.
  • While the mixer is running in the lowest setting, add ⅓ of the sifted ingredients. Add the sour cream and another ⅓ of the sifted ingredients. Add the water and remaining sifted ingredients.
  • Gently fold in the egg whites. Pour into the prepared pan and bake 45 minutes or until a cake tester inserted in the center comes out clean.
  • Remove from the oven and cool completely before frosting as desired.

Notes

SHOP THIS RECIPE BY CLICKING AN IMAGE BELOW:
Deluxe Stand Mixer | Pampered Chef US Site  Measuring Cup Set  Measuring Spoon Set  8
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If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
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FOLLOW ME HERE FOR MORE IDEAS:
    
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.

Nutrition

Serving: 1g | Calories: 297kcal | Carbohydrates: 45.5g | Protein: 4.3g | Fat: 11.6g | Saturated Fat: 4.4g | Cholesterol: 42mg | Sodium: 176mg | Potassium: 214mg | Fiber: 1.3g | Sugar: 23.7g | Calcium: 78mg | Iron: 2mg

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Lemon Shrimp & Scallop Risotto (GF)

One thing that makes me happy in the kitchen is when I can make a restaurant-quality meal at home for a fraction of the price we’d pay if we had gone out to eat. This one is so good and is elegant-enough for dinner with friends and comfy-cozy for a nice night at home.

I try to buy my shrimp already peeled and deveined so I can skip that step and making it in an electric pressure cooker makes prep and cleanup a breeze!

I can’t wait for you to try this!

Lemon Shrimp & Scallop Risotto

Course: Main Course
Cuisine: American
Keyword: Risotto, Scallops, Shrimp
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 252kcal
Elegant, warm and cozy all at the same time
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Equipment

Ingredients

  • 1 red pepper
  • 1 lemon
  • 1 tbsp olive oil
  • 1⅓ cups Arborio Rice
  • ¼ cup white wine
  • 3¾ cups vegetable stock
  • ¾ pound bay scallops, patted dry
  • 3 cups fresh spinach
  • ¾ pound peeled and deveined shrimp
  • parmesan cheese, for serving

Instructions

  • Chop the red pepper into small dice and set aside. Zest the lemon and set aside, then cut the lemon in half.
  • Using the saute function on an electric pressure cooker, heat the oil in the inner pot for 3 minutes or until hot. Stir in the rice and red pepper, season with salt, and cook until the rice is lightly toasted, about 4 minutes.
  • Add the wine and stir until it has evaporated. Then add the stock and ⅔ of the lemon zest and stir.
  • Lock the lid into place and cook on high pressure for 5 minutes. When the time is up, manually release the pressure.
  • Remove the lid and stir the risotto. Quickly add the shrimp and scallops and stir. Top wit the spinach and immediately replace the lid. Let stand for 10 minutes.
  • Remove the lid and stir the spinach into the risotto. Add 1 tablespoon lemon juice from the lemon half and stir again. Spoon into bowls and top with grated parmesan.

Notes

SHOP THIS RECIPE BY CLICKING AN IMAGE BELOW:
Deluxe Multi Cooker  Easy-Read Measuring Cup Set  Quick Slice  Flexible Cutting Mat Set
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If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
Screen Shot 2019-03-10 at 4.49.00 PM
FOLLOW ME HERE FOR MORE IDEAS:
    
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.

Nutrition

Serving: 1g | Calories: 252kcal | Carbohydrates: 33.3g | Protein: 19.7g | Fat: 4g | Saturated Fat: 1.5g | Cholesterol: 104mg | Sodium: 522mg | Potassium: 344mg | Fiber: 1.6g | Sugar: 2g | Calcium: 67mg | Iron: 1mg

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Spicy White Bean & Wilted Greens Soup (GF/DF)

It was pretty chilly here last night and when I get cold and can’t shake it, I sometimes think I might be coming down with something. (Usually that’s not the case TBH). In deciding what to make, I knew this one would be perfect!

This spicy soup lets the white beans create its creaminess vs dairy! You can amp up or tone down the heat if you want using more or less red pepper flakes.

This soup is also packed with good nutrition… white beans are a good source of calcium, iron, and fiber. The mixed greens contain Vitamin A, Vitamin C, beta-carotene, calcium, folate, fiber, and phytonutrients. They are a good choice for a healthful diet because they do not contain cholesterol and are naturally low in calories and sodium. Garam masala is rich in anti inflammatory and anti-oxidative properties. This helps in restoring the health of the heart and reduces cholesterol. Turmeric gradually increases antioxidants in your body plus it’s an anti-inflammatory.

So in addition to be extremely flavorful and aromatic, you can feel good about eating this one! Get ready because your kitchen is about to smell amazing!

Spicy White Bean & Wilted Greens Soup (GF/DF)

Course: Main Course, Soup
Cuisine: American, Indian
Keyword: Dairy Free, Gluten Free, Soup
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Calories: 259kcal
This spicy aromatic soup will warm you up on the inside!
Print Recipe

Equipment

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, pressed
  • ½ tsp red pepper flakes
  • 1 tsp fresh ginger, grated
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tbsp Garam Masala
  • 2 tsp ground turmeric
  • 2 15oz cans white beans, drained and rinsed
  • 4 cups vegetable stock
  • 1 lime, juiced
  • 4 cup mixed greens, coarsely chopped

Instructions

  • Heat the oil in a Dutch Oven set over medium-high heat.
  • Add the onion, garlic pressed with a garlic press, red pepper flakes, ginger, salt and pepper and cook, stirring occasionally, until the vegetables are soft and the onions start the brown, about 8-10 minutes.
  • Sprinkle in the garam masala and turmeric and continue to cook, stirring occasionally, until the mixture is coated and the spices start to darken in color, 1-2 minutes.
  • Add the beans and stock and stir, scraping up any browned bits. Bring to a simmer and cook 15-20 minutes.
  • Remove 1 cup of the beans and transfer to a bowl. Using an immersion blender, blend the beans until smooth, then return to the pot and stir.
  • Meanwhile, coarsely chop the greens.
  • Add the greens and lime juice to the soup and stir to wilt the greens. Taste and season with salt and pepper.
  • Divide the soup among bowls and serve.

Notes

SHOP THIS RECIPE BY CLICKING AN IMAGE BELOW:
SHOP THE REST OF MY KITCHEN!
If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
Screen Shot 2019-03-10 at 4.49.00 PM
FOLLOW ME HERE FOR MORE IDEAS:
    
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.

Nutrition

Serving: 4g | Calories: 259kcal | Carbohydrates: 42.2g | Protein: 9.1g | Fat: 7.5g | Saturated Fat: 1.1g | Sodium: 1035mg | Potassium: 424mg | Fiber: 13.2g | Sugar: 7.6g | Calcium: 108mg | Iron: 3mg

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Citrus-Rosemary Roasted Chicken (GF/DF/NF/W30)

Before Thanksgiving last year I was reading tips on how to make the perfect turkey. I came across three tips that I tried that resulted in THE BEST Thanksgiving turkey we’ve ever had!

The first tip was to incorporate citrus into the coating recipe. I love all citrus so of course this one peaked my interest!

The second tip was to use mayonnaise instead of butter when coating the bird. Before you think I’m crazy, here’s why you should do it: when you cover your turkey with mayonnaise, it bastes it during the roasting process, keeping the meat moist and tender. And, no, it doesn’t taste like mayonnaise. Plus, doing this makes it dairy free (WIN!). This recipe is also Whole30 compliant. (For more info on Whole30, click HERE).

The last tip is to dry the skin of the bird before roasting. And I don’t mean to dry it using paper towels… I mean completely DRY. You can do this one of two ways: The first way is to leave the bird uncovered in the refrigerator overnight. The second is to use a hair dryer to dry out the skin. Simply blow cool air on the bird until the skin is dry. This is the method I use and it works like a charm!

Try it! I promise you’ll love it!

Citrus-Rosemary Roasted Chicken

Course: Main Course
Cuisine: American
Keyword: chicken, dinner, easy, roasted chicken
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10
Calories: 388kcal
This gluten-free, dairy-free and nut-free roasted chicken will soon be your favorite as it's super easy and super fast!
Print Recipe

Equipment

Ingredients

  • 1 4-5 lb chicken
  • 1 navel orange
  • 1 lemon
  • 1 lime
  • ½ tbsp dried rosemary
  • 1 tsp garlic powder
  • 1 tsp oregano
  • ⅓ cup mayonnaise
  • ½ tsp sea salt
  • ½ tsp black pepper

Instructions

  • Heat the oven to 425˚F.
  • To spatchcock the chicken, position the chicken breast-side down and remove the backbone by cutting down either side of it. Once the backbone is removed, flip over the chicken and flatten it, then, using two hands, press directly down on the breast of the chicken to break the breastbone.
  • Using a hair dryer set on the coolest and lowest setting, gently dry the skin of the chicken. (Don't skip this step! It's the key to crispy skin!). Set on a baking rack set over a sheet pan and set aside.
  • Zest the orange, lemon and lime. In a small bowl, combine the zests, rosemary, garlic powder, oregano and mayonnaise, mixing well. Using your hands, slater the mixture over the skin of the chicken, coating completely. Evenly distribute the salt and pepper over the top.
  • Place the chicken in the oven and roast 45 minutes or until the skin is golden and the internal temperature registers 165˚F.
  • Remove from the oven and let rest 10 minutes before carving.

Notes

SHOP THIS RECIPE BY CLICKING AN IMAGE BELOW:
     
 
SHOP THE REST OF MY KITCHEN!
 
If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
 
Screen Shot 2019-03-10 at 4.49.00 PM
FOLLOW ME HERE FOR MORE IDEAS:
    
 
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.

Nutrition

Serving: 10g | Calories: 388kcal | Carbohydrates: 5.8g | Protein: 66.2g | Fat: 9.6g | Saturated Fat: 2.3g | Cholesterol: 177mg | Sodium: 315mg | Potassium: 482mg | Fiber: 1g | Sugar: 2.6g | Calcium: 49mg | Iron: 2mg

slicedicedishLeave a comment

The Kitchen is the Heart of the Home

We all know the kitchen is the heart of the home… every time we entertain, no matter how much we’ve set up the rest of our house, everyone always ends up in the kitchen. Even when I lived in my tiny apartment, whenever I had people over, we’d all end up crammed in the galley kitchen! Why is that?

When I was learning how to cook, thanks to my incredible mom and Pampered Chef, I was truly amazed to learn that having the right products to cook with made a huge difference. Before I started Pampered Chef, I thought it was really my lack of ability that resulted in less than stellar meals.

Then one night in 1998 a friend invited me to go to a home party with her. I had never been to a home party and since it was about cooking, I was in! At the time I was just beginning to cook for myself and wanted to learn more. Since my mom made everything she cooked look so effortless, I figured I’d inherit her abilities naturally. Well, that really didn’t happen as I expected.

So how did I get started with Pampered Chef? After I went to the home party, I kept the catalog on my nightstand and would look at it frequently… dreaming that if I had some of these products, I’d probably be able to cook better. They seemed to make everything so easy! Then came the fateful day in October 1998 when I was downsized at my job.  That was when I decided to take the leap… I needed something to fill in the financial hole that I was facing with reduced income from my patternmaking job.

The income I earned from Pampered Chef helped fill in the gap in my finances until I changed jobs in 1999 and went into a corporate position.  That job had me working 50-60 hours each week and Pampered Chef became my “fun” job!  Then in 2000, I was offered a position with a new company, which also meant a move 2500 miles across the country.

I decided to take a little time off before starting my new position and went to Michigan to spend time with my parents.  Unfortunately, (or fortunately now that I can look back) in the 3 weeks between jobs, my new position was eliminated. I suddenly found myself unemployed and living with my parents!  YIKES! 

I knew I needed to do something and decided to throw myself into my Pampered Chef business and in a few months, I was earning as much as I had been at my corporate job, but this time working about 20 hours each week vs. 50-60!  Now in my 25 years of being a consultant, I realize what a life saver this job is… And as an extra bonus, I have become an awesome cook!

The world of direct sales and home parties has changed drastically since I did my first party in 1998 and it actually keeps getting better and better because there are more opportunities than ever before!

What I learned the day I was downsized was the need to always have a back-up plan. I didn’t have one at the time and thankfully Pampered Chef was something I could start immediately and generate income from day one. If you can relate to any of this, you need to send me a DM right now so we can chat about how this might fit into your life.

Today in 2023, the best and easiest way to have a back-up plan is to begin social selling. It’s something you can do on the side, in your spare time and it’s something that requires pretty little effort, and can net a decent payoff. Every little bit helps, right?

Pampered Chef is known for their high quality and innovative products. All of them make meal prep easier and faster and also make clean-up a breeze. As a consultant, you work when you want, where you want and how you want. If social selling is your thing… post pictures of what you’re cooking and baking and share shopping links and get credit for orders placed using your links. If being with people is your favorite thing, then gather with your family and friends and cook together, then share the catalog and take orders right on your smartphone. It’s simply sharing what you’re already doing with others.

If you’ve ever thought about monetizing your social media, let’s chat because you’re probably already doing the work for free. Why not get paid for it?

In reading this are you thinking “maybe?”… check out our Look Book HERE. (BTW, there’s no obligation and I have no way of knowing if you click on the link or not so go ahead and check it out!)

There’s plenty of room at our table and we’ve love to have you join us!

Print Recipe

Notes

FOLLOW ME HERE FOR MORE IDEAS:
    
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.

slicedicedishLeave a comment