July 2023 Newsletter - Gammie's Pampered Chef

Smoky Beer Can Chicken & Potato W Summer Grilling

INGREDIENTS

1 1/2 lbs russet potatoes (6 potatoes), cut into 1/2-in. wedges

3 tbsp Smoky Applewood Rub, divided

2 1/2 tbsp canola oil, divided

1/2 tsp each salt and coarsely ground black pepper

1 whole broiler-fryer chicken (3 1/2-4 lbs neck and giblets discarded

1 can (12 oz) beer

Recipes

DIRECTIONS

Prepare grill for indirect cooking over medium heat. Combine potatoes, 1/2 tbsp of the rub, 1 1/2 tbsp of the oil, salt and black pepper in Stainless (4-qt Mixing Bowl; toss to coat and set aside

Combine 1 1/2 tbsp of the rub and remaining 1 tbsp oil in (1-cup) Prep Bowl; stir until blended. Trim excess fat from chicken, if necessary Loosen skin from breast and thigh portions of chicken Spread rub mixture evenly under skin of chicken Sprinkle outside of chicken with remaining 1 tbsp rub

Attach can holder to BBQ Roasting Pan Pour out about one-fourth of the beer from can to provide space for drippings Place beer can in can holder of roasting pan Place chicken over can holder so that the can is upright in the cavity of the chicken. Arrange potatoes around chicken. Place roasting pan on grid of grill Grill, covered, 60-75 minutes or until internal temperature of chicken reaches 165°F in thickest part of breast, carefully rotating pan once during grilling using Silicone Oven Mitt and stirring potatoes occasionally using BBQ Slotted Spoon (If necessary when using charcoal, add 12 new coals on each side of grill after 30 minutes to maintain a consistent grill temperature ) Remove roasting pan from grill. Using Chef’s Tongs, carefully remove chicken from can holder. Serve chicken with potatoes

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BARBECUE BAKED BEANS

INGREDIENTS

½ lb. bacon, diced

1 onion, chopped

3 garlic cloves, pressed

½ cup packed brown sugar

2 tbsp apple cider vinegar

½ cup ketchup

2 tsp hot sauce (optional)

4 cans (15.5 oz) pork and beans in tomato sauce, undrained

2 cans (15.5 oz.) kidney beans, drained and rinsed

DIRECTIONS

Cook the bacon in a large saucepan over medium heat until crisp Remove the bacon to paper towel lined plate and reserve about 2 tbsp of drippings in the pan. Cook the onion in the drippings over medium heat for 3–4 minutes, or until softened, stirring occasionally. Add the garlic and cook for an additional minute. Add the brown sugar and vinegar to the onion. Cook and stir until the sugar is dissolved and the mixture is bubbly Add the ketchup, hot sauce, if using, and beans to the pan Add the reserved bacon Bring the mixture to a simmer and cook on medium-low for about 20 minutes to thicken slightly.

To serve, place the beans in the On-the-Go 2-qt. Serving Bowl.

Apricot-Glazed Chicken

INGREDIENTS

1/2 cup reduced-sodium soy sauce

1/2 cup rice vinegar

3 tablespoons sesame oil

1 tablespoon peeled, finely chopped fresh gingerroot

4 garlic cloves, pressed

1 broiler-fryer chicken (about 4 pounds), cut into quarters

1/3 cup apricot preserves, warmed

1/4 cup thinly sliced green onions with tops

1/4 cup toasted slivered almonds

DIRECTIONS

In Stainless (2-qt ) Mixing Bowl, combine soy sauce, vinegar, oil, gingerroot and garlic pressed with Garlic

Press Rinse chicken and trim any excess fat Place chicken and marinade in resealable plastic food storage bag; turn to coat. Marinate in refrigerator 8 hours or overnight, turning occasionally. When ready to grill, prepare grill for indirect cooking over medium coals Remove chicken from marinade; discard plastic bag with marinade Place chicken, skin side up, on grid of grill Grill, covered, 40-50 minutes or until Digital Pocket Thermometer registers 170°F in thickest part of breast or 180°F in thickest part of thigh portion and juices run clear.

Place preserves in Small Micro-Cooker® Microwave on HIGH 30-40 seconds or until warm Brush chicken evenly with preserves using BBQ Basting Brush Grill, covered, 3-5 minutes Remove chicken from grill to serving platter using BBQ Tongs. Sprinkle with green onions and almonds.

Summer Tortellini Salad

INGREDIENTS

1 package (9 ounces) uncooked refrigerated

cheese-filled tortellini

1 medium zucchini, thinly sliced

1 large carrot, peeled and chopped

1 pint cherry tomatoes, halved

4 green onions with tops, thinly sliced

1/4 cup snipped fresh parsley

1/2 cup fat-free ranch dressing

2 tablespoons grated fresh Parmesan cheese

DIRECTIONS

Cook tortellini according to package directions in Executive (8-qt.) Stockpot; drain and rinse under cold running water. Place tortellini in large Bamboo Fiber Mixing Bowl and set aside.

Meanwhile, slice zucchini using Ultimate Mandoline fitted with v-shaped blade. Chop carrot using Food Chopper. Cut cherry tomatoes in half and slice green onions. Snip parsley using Professional Shears

Add vegetables to tortellini Pour salad dressing over salad Grate Parmesan cheese over salad using Rotary Grater; mix gently Cover; refrigerate at least 2 hours before serving

Grilled Vegetable Pasta Salad

INGREDIENTS

7 ounces extra-firm tofu

1 medium red bell pepper, cut lengthwise in half and seeded

1 large yellow squash, cut in half lengthwise

1/2 pound asparagus spears, trimmed

4 ounces baby portobello mushrooms

1/2 cup reduced-fat balsamic dressing, divided

1/4 cup snipped fresh basil leaves

2 cups uncooked whole wheat rotini pasta

DIRECTIONS

1 ounce (1/4 cup) grated fresh Parmesan cheese (optional)

Prepare grill for direct cooking over medium coals. Using Chef's Knife, slice tofu lengthwise into 1/2-inch slices Brush tofu and vegetables with 1/4 cup of the dressing using Chef's Silicone Basting Brush Snip basil using Professional Shears; set aside

Meanwhile, cook pasta according to package directions in (4-qt ) Casserole; drain and keep warm

Lightly grease grid of grill Place tofu and vegetables on grid of grill Grill mushrooms 5-7 minutes and bell pepper, squash, asparagus and tofu 10-12 minutes, turning occasionally with BBQ Tongs. Remove vegetables and tofu from grill

Cut vegetables and tofu into bite-size pieces; place in large Bamboo Fiber Mixing Bowl. Add pasta, basil and remaining dressing; mix gently Grate Parmesan cheese over salad using Rotary Grater; toss gently Serve warm or at room temperature.

Coconut-Lime Icebox Cake

INGREDIENTS

½ cup sweetened shredded coconut

2 limes

2 pkgs (8 oz.) cream cheese, softened

1 cup sugar

1 tsp vanilla extract

2 cups heavy cream

⅔ pkg (14 oz.) honey graham crackers (about 16), divided

Optional: Lime zest, lime wedges, or mint

DIRECTIONS

Evenly spread the coconut onto a large microwave-safe plate. Microwave until golden brown, about 1-2 minutes, stirring after every 30 second interval. Cool completely.

Zest and juice the limes into a medium mixing bowl Add the cream cheese, sugar, and vanilla

Beat with a hand mixer until smooth

In a large mixing bowl, whip the cream on medium or high speed until stiff peaks form Fold in the cream-cheese mixture

Break half of the graham crackers into pieces and lay them on the bottom of the Rectangular Cool & Serve Spread half of the cream cheese mixture over the crackers Repeat with the remaining crackers and cream-cheese mixture Top with coconut, and, if you’d like, lime zest, lime wedges, or mint.

Chill, covered, for at least 3 hours or overnight before serving.

Chicken Marinades

What's up in July

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