The Big Enchilada

The Big Enchilada

Ingredients:

2 tsp canola oil

1 medium onion, cut into chunks
1 large poblano pepper, seeded and cut into chunks
3 cups diced cooked chicken breasts
2 cups mild red enchilada sauce, divided
1 can (11 oz) Southwestern-style corn, well drained
3 garlic cloves
2 tbsp Chipotle Rub
2 cups shredded Monterey Jack cheese, divided
4 10-in. flour tortillas
1 egg, beaten

 

 

Directions:

1. Preheat oven to 450°F (230°C). Brush Large Bar Pan with oil using Chef's Silicone Basting Brush.
2. Finely chop onion in Manual Food Processor and scrape into Classic Batter Bowl. Repeat with poblano. Add chicken, 1 cup of the enchilada sauce, corn, garlic pressed with Garlic Press and rub; mix well.
3. Microwave chicken mixture, loosely covered with lid, on HIGH 4–5 minutes or until hot, stirring halfway through cooking. Stir in half of the cheese.
4. Arrange tortillas in a clover-leaf pattern on pan with tortillas overlapping in the center of the pan. (They’ll extend off edge of pan by 3 in.)
5. Starting in the center, brush tortillas with a little of the remaining enchilada sauce, forming a 10-in. square; spoon chicken mixture over sauce, spreading evenly.
6. Fold edges of tortillas up over chicken mixture to cover it completely; lightly brush enchilada with some of the egg. (Discard the rest of the egg.)
7. Bake 7–9 minutes or until light golden brown. Meanwhile, microwave remaining sauce in uncovered (2-cup) Easy Read Measuring Cup on HIGH 45–60 seconds or until hot.
8. Remove pan from oven and top with remaining sauce and cheese; bake 2–3 minutes or until cheese is melted.
9. Remove pan from oven and let stand 5 minutes. Slice enchilada into eight rectangles using Utility Knife.

Yield: 8 servings

Nutrients per serving: Calories 350, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 95 mg, Sodium 990 mg, Carbohydrate 28 g, Fiber 3 g, Protein 29 g

Cook's Tips:
Items in Bold are from The Pampered Chef.  For more information or to place an order, please visit www.pamperedchef.biz/hokie

Green bell pepper, finely chopped and patted dry, can be substituted for the poblano.

Red taco sauce can be substituted for the enchilada sauce.

Any canned Mexican-style corn can be substituted for the Southwestern-style corn.

You can use 1 1/2 tbsp (22 mL) of finely chopped canned chipotle pepper in adobo sauce instead of the rub.

Classic Mini Cheeseburgers

 

Happy National Cheeseburger Day!!!

 

Forget the drive-thru... celebrate with your family in your own kitchen this evening with Classic Mini Cheeseburgers.

 

Classic Mini Cheeseburgers

 Ingredients:
1 medium onion (about 1 cup finely chopped)
1/4 cup finely chopped fresh parsley
1 1/2 lb 90% lean ground beef
2 garlic cloves, pressed
1 tsp salt
6 slices American cheese
8 hot dog buns
24 hamburger dill pickle slices

 Directions:
1. Preheat oven to 450°F. Finely chop onion and parsley using Food Chopper. Combine beef, onion, parsley, garlic pressed with Garlic Press and salt in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Press beef mixture evenly over bottom of Large Bar Pan. Bake 10-12 minutes or until beef is no longer pink.

2. Meanwhile, on Cutting Board, cut cheese into quarters; set aside. Slice buns apart neatly at seams using Utility Knife (do not separate tops from bottoms). Trim about 1/4 in. from each bun end to square off ends (discard trimmings). Cut buns into thirds for a total of 24 square mini buns; set aside.

3. Remove bar pan from oven. Pour off juices, if necessary, and place on Stackable Cooling Rack. Cut beef mixture into 24 squares using Pizza Cutter. Top each burger with one pickle and one piece of cheese. Place one bun top onto each burger; top with one bun bottom. Cover bar pan with aluminum foil and bake 3-5 minutes or until cheese is melted and buns are warm.

4. To serve, place one burger with bun top onto one bun bottom using Mini-Serving Spatula. Repeat with remaining burgers and bun bottoms. Serve immediately.

Yield: 24, 12 servings of 2 burgers

Nutrients per serving:
Calories 220, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 45 mg, Carbohydrate 15 g, Protein 17 g, Sodium 540 mg, Fiber 1 g

30 Minute Chicken and Lemon-Cherry Crumb Cake

30 Minute Chicken and Lemon-Cherry Crumb Cake

It's just so easy to bring a full meal to the table in no time. You’ll love using the Deep Covered Baker and Round Covered Baker in the microwave, so you can spend less time in the kitchen and more time around the dinner table!

For Dinner:

Roasting a chicken has never been easier with the Deep Covered Baker. Simply prep, season and microwave for 30 minutes — it’s that easy!

For Dessert:
While your entrée is cooking, prepare the ingredients for the simple yet show-stopping Lemon-Cherry Crumble Cake. Just 10-15 minutes in the microwave for a delicious, table-ready dessert!

 

 

 

30 Minute Chicken

Ingredients:
Chicken
1 whole chicken (3½-4 lb/1.6-1.8 kg)
1 tbsp (15 mL) olive oil

Seasoning Mixture
1 tbsp (15 mL) all-purpose flour
1 tsp (5 mL) teaspoon paprika
½ tsp (2 mL) teaspoon garlic powder
½ tsp (2 mL) teaspoon salt
¼ tsp (1 mL) teaspoon coarsely
ground black pepper
¼ tsp (1 mL) teaspoon dried thyme leaves

Directions:

1. For chicken, lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Professional Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken on Cutting Board; brush with oil using Chef’s Silicone Basting Brush.

2. For seasoning mixture, combine ingredients in (1-cup/250-mL) Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker.

3. Microwave, covered, on HIGH 25-30 minutes or until Digital Pocket Thermometer registers 165ºF (74ºC) in thickest part of breast and juices run clear. Remove from microwave, let rest 10 minutes (temperature will rise to 170ºF/77ºC).

Yield: 4-6 servings

Nutrients per serving: Calories 490, Total Fat 29 g, Saturated Fat 8 g, Cholesterol 165 mg, Sodium 450 mg, Carbohydrate 2 g, Fiber 0 g, Protein 52 g

All-in-One Chicken Dinner - Prepare chicken as directed above and place in baker. Combine 1 cup (250 mL) each celery and carrots, cut into 1-in. (2.5-cm) pieces, and 3 cups (750 mL) red or russet potatoes, cut into 2-in. (5-cm) pieces, in Classic Batter Bowl. Toss with additional seasoning, if desired. Arrange vegetables around chicken. Microwave, uncovered, on HIGH 35-40 minutes or until Digital Pocket Thermometer registers 165°F (74°C) in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170°F).

Lemon-Cherry Crumble Cake

This tangy lemon cake is topped with cherry filling and a crunchy crumble topping.

Ingredients:
¼ cup sliced almonds
½ pkg (15.25-18.25 oz) yellow cake mix about 1¾ cups), divided

4 tbsp butter (½ stick), melted and divided
1 lemon
½ cup sour cream
1 egg
½ cup cherry cake and pastry filling (see Cook’s Tip)
Vanilla ice cream (optional)

Directions:

1.For crumb topping, coarsely chop almonds using Food Chopper. Combine almonds, ½ cup of the cake mix and 1½ tbsp of the butter in Round Covered Baker; mix until moistened. Microwave, uncovered, on HIGH 1–2 minutes or until beginning to brown, stirring every minute. Spread crumb topping over Parchment Paper to cool. Wipe out any remaining crumbs from baker.

2.Zest lemon using Microplane® Adjustable Fine Grater to measure ½ tbsp. Juice lemon using Juicer to measure 2 tbsp. Combine remaining cake mix, zest, juice, sour cream, egg and remaining 3½ butter in Classic Batter Bowl; mix until smooth. Pour cake batter into baker, spreading to edges. Using Small Scoop, scoop pastry filling evenly over batter. Microwave, covered, on HIGH 4–5 minutes or until center of cake springs back when lightly pressed.

3.Carefully remove baker from microwave using Silicone Oven Mitts. Sprinkle crumb topping over cake; let stand, uncovered, 5 minutes. Serve warm with ice cream, if desired.

Yield: 4 servings

Nutrients per serving: Calories 500, Total Fat 27 g, Saturated Fat 12 g, Cholesterol 90 mg, Sodium 500 mg, Carbohydrate 63 g, Fiber 1 g, Protein 6 g

Cook’s Tips: Cake and pastry filling is sold in jars and is formulated not to spread when baked. For a substitute for the cake and pastry filling, combine ½ cup cherry jam or preserves and 1 tbsp cornstarch in Small Batter Bowl; mix until cornstarch is dissolved. Proceed as recipe directs.

Any flavor cake and pastry filling, jam or preserves can be substituted for the cherry cake and pastry filling.

For best results, use a microwave with a built-in turntable.

For more information about the Pampered Chef products used in these recipes or to place an order, please visit my website:  www.pamperedchef.biz/hokie

Autumn Risotto with Chicken & Cranberries

Autumn Risotto with Chicken & Cranberries

Ingredients:
1 cup (250 mL) sweetened dried cranberries
2 cups (500 mL) hot water

1 medium onion
1 cup (250 mL) uncooked Arborio rice (see Cook’s Tip)
1 tbsp (15 mL) olive oil
2 3/4 cups (675 mL) chicken stock
3/4 cup (175 mL) dry white wine such as Chardonnay
1/2 tsp (2 mL) each salt and coarsely ground black pepper
1/2 cup (125 mL) blanched slivered almonds
2 stalks celery
2 oz (60 g) cream cheese
2 cups (500 mL) diced cooked chicken or turkey breasts
1/4 cup (50 mL) finely chopped fresh parsley (optional)

 Directions:
1.Combine cranberries and hot water in Small Batter Bowl; set aside. Coarsely chop onion using Food Chopper. Combine onion, rice and oil in Deep Covered Baker; stir using Small Mix ‘N Scraper®. Microwave, uncovered, on HIGH 2–4 minutes or until onion is translucent. Add stock, wine, salt and black pepper; microwave, covered, on HIGH 13 minutes or until rice is still slightly firm, stirring once halfway through.

2.Meanwhile, toast almonds in (8-in./20-cm) Sauté Pan over medium heat 5–7 minutes or until golden brown, stirring frequently. Remove from heat. Slice celery using Veggie Slicer. Cut cream cheese into cubes using Utility Knife. Drain cranberries using (7-in./18-cm) Strainer; set aside. Carefully remove baker from microwave using Silicone Oven Mitts. Add chicken and celery to baker; stir. Microwave, covered, on HIGH 3–5 minutes or until rice is tender and risotto appears creamy.

3.Carefully remove baker from microwave. Add cream cheese and almonds; stir until cheese is fully incorporated. Fold in cranberries. Garnish with parsley, if desired.

Yield: 6 servings (about 6½ cups)

Cook’s Tips:
Arborio rice is an Italian short grain rice that can be found in the rice or ethnic section of most grocery stores.

If desired, substitute an additional 3/4 cup (175 mL) chicken stock for the wine.

To cook on the stovetop, soak cranberries as directed in step 1. Place almonds into (12-in./30-cm) Skillet. Cook as directed above and remove from Skillet. Add onion, rice and oil to Skillet. Cook over medium heat 2-3 minutes or until onion is softened. Add stock, wine, salt and black pepper. Bring to a simmer; cook 13 minutes or until rice is still slightly firm, stirring occasionally. Meanwhile, prepare celery, cream cheese and cranberries as directed in Step 2. Add chicken and celery; cook 2-3 minutes or until hot. Remove from heat. Continue as directed in Step 3.

 

For more information about Pampered Chef products used for this recipe, check out my website:  www.pamperedchef.biz/hokie

 

Mexican Chicken "Lasagna"

Mexican Chicken "Lasagna"

1⁄4 cup lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey Jack cheese, divided

1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken
Additional chopped fresh cilantro leaves (optional)

 1. Chop cilantro with Chef’s Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 11⁄2 cups of the Monterey Jack cheese; mix well using Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.

 2. To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce
over lasagna and sprinkle with remaining 1⁄2 cup Monterey Jack cheese.

 3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

 Yield: 8 servings

Cook’s Tips:
This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate. When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered, on HIGH 21-23 minutes or until hot. Proceed as recipe directs.

Spicy enchilada sauce can be used for more kick.

 

For more information about Pampered Chef products used for this recipe, check out my website: www.pamperedchef.biz/hokie