One-Pot Meals Recipes
Chicken & Kale Braid → SERVES
1. Preheat the oven to 375°F (190°C).
8
Prep Time: 5 mins
Total Time: 30 mins
4 oz. (125 g) cream cheese, room temperature 2 cups (500 mL) cooked chicken, shredded or chopped 2 cups (500 mL) kale, chopped 4 oz. (125 g) Parmesan cheese, coarsely grated (1 cup/250 mL) ½ cup (125 mL) jarred roasted red peppers, drained and chopped 2 tsp (10 mL) Garlic & Herb Rub ¼ tsp (1 mL) salt 2 pkgs (8 oz./250 g each) crescent rolls (see cook’s tip) 1 egg 1 tsp (5 mL) white sesame seeds
2. B reak up the cream cheese in a large bowl with a spatula. Add the chicken, kale, Parmesan, red peppers, rub, and salt. Mix until combined. 3. C over the bottom of the Stone Bar Pan with the dough and press to seal. Add the filling evenly over the middle of the dough, leaving 1” (2.5 cm) from the short sides of the dough and 3” (7.5 cm) from the long sides bare. 4. C ut strips on each long side, about 1” (2.5 cm) apart using kitchen shears. To braid, lift two opposite strips of dough up, twist once, then pinch both strips together and continue until you form a braid, making sure not to make the braid too tight. Fold and tuck the ends up to seal. 5. W hisk the egg and brush over the dough. Sprinkle with the sesame seeds. Bake until deep golden brown, about 22–25 minutes. Cook’s Tip Keep those crescent rolls in the fridge until you’re ready to start cooking. If the dough warms up, it’ll get sticky and hard to handle. No fun.
Chili Lime Pork with Charred Corn Salad → SERVES
1. Heat the oil in the 12” (30-cm) Cast Iron Skillet over medium heat for 6 minutes.
4
Prep Time: 5 mins
Total Time: 30 mins
1 tbsp (15 mL) vegetable oil 4 boneless pork chops (6-oz./175 g each) 1 tbsp (15 mL) plus 2 tsp (10 mL) Chili Lime Rub, divided 2 ears corn, husks removed
2. S eason the pork with 1 tbsp (15 mL) of the rub. Remove the kernels from the cob with the Kernel Cutter. Chop the pepper and onion in the Manual Food Processor. 3. P lace the pork in the skillet. Sear the pork, undisturbed, for 4 minutes. Flip and cook for about 4–6 minutes, or until the internal temperature reaches 140°F (60°C) for medium doneness. Remove the pork from the skillet. 4. Add the corn and cook, undisturbed, for 4 minutes.
1 medium red bell pepper
5. S lice the zucchini into half-moons with the Quick Slice and halve the tomatoes with the Close & Cut.
1 small red onion
6. Add the onion and bell pepper to the skillet and cook 4 minutes, stirring occasionally.
1 medium zucchini
7. A dd the zucchini and garlic pressed with the Garlic Press to the skillet; cook for an additional 2 minutes.
1 cup (250 mL) grape tomatoes 2 garlic cloves ½ cup (125 mL) queso fresco, crumbled (see cook’s tip) ½ cup (125 mL) fresh cilantro leaves
8. R emove the skillet from the heat. Stir in the remaining rub, tomatoes, queso fresco, and cilantro chopped with the Herb Mill. Serve with the pork chops. Cook’s Tips Queso fresco is a mild white cheese that crumbles easily. If you can’t find it at your grocery store, you can use feta, ricotta salata, or any mild white cheese instead.
Philly Cheesesteak Sliders → SERVES
4
Prep Time: 10 mins Total Time: 30 mins
1 medium green bell pepper 1 small onion 8 oz (250 g) 85% lean ground beef 2 tsp (10 mL) Worcestershire sauce
1. Preheat the oven to 350°F (180°C). 2. C ut the top off the green pepper, and remove the seeds and veins with the Scoop Loop™. Cut the bell pepper and onion into chunks. Coarsely chop the bell pepper in the Manual Food Processor. Remove and repeat with the onion. 3. P lace the vegetables into the Deep Covered Baker. Add the beef and mix well. Microwave, covered, on HIGH for 7–9 minutes, or until the beef is no longer pink, breaking into crumbles with the Mix ‘N Chop.
2 tsp (10 mL) Crushed Peppercorn & Garlic Rub
4. R emove the baker from the microwave and stir. Drain any excess liquid with the small Stainless Steel Mesh Colander. Transfer the mixture to a medium bowl, and lightly wipe the baker with a paper towel.
8 classic dinner rolls
5. Add the Worcestershire sauce and rub to the bowl and mix well to combine.
5 slices reduced-fat provolone cheese, divided ½ tbsp (7 mL) butter 1 garlic clove
6. U se a bread knife to slice the dinner rolls in half (see directions below). Place the bottom half of the rolls into the baker. (You may need to trim the edges or tuck them in. 7. P lace 3 of the cheese slices on the bread, slightly overlapping. Use the Large Scoop to evenly transfer the beef mixture. Top with the remaining cheese and bread. 8. M icrowave the butter in the 1-cup (250-mL) Silicone Prep Bowl for 30 seconds, or until it’s melted. Add garlic pressed with the Garlic Press to the bowl and stir. Use the Chef’s Silicone Basting Brush to coat the top of the bread. 9. B ake, uncovered, for 10–12 minutes, or until the cheese is melted. Serve with the Mini Nylon Serving Spatula.
Strata → SERVES
8
Prep Time: 15 mins Total Time: 1 hr 15 mins
Oil for brushing
6 eggs
1. Preheat the oven to 350°F (180°C); brush the Rockcrok® Dutch Oven with oil. 2. Whisk the eggs, half & half, and salt together in a large mixing bowl. 3. C ut the bread into 1” (2.5-cm) cubes and add to the eggs. Stir until the bread soaks up the egg mixture. Let it stand for 5–10 minutes.
½ tsp (2 mL) salt
4. M eanwhile, coarsely chop the bell pepper and bacon. Add the peppers, bacon, cheese, and spinach to the bread mixture; stir until the ingredients are combined. Pour the mixture into the Dutch oven.
1 loaf (1 lb./450 g) day old sandwich bread (about 12 slices)
5. B ake, uncovered, until the strata has puffed up, and is slightly browned, about 50–60 minutes.
2 cups (500 mL) half & half
1 large red bell pepper 4–6 slices cooked bacon 4 oz. (125 g) sharp cheddar cheese, coarsely grated (1 cup/250 mL) 2 cups (500 mL) loosely packed baby spinach
Cook’s Tip Add in Enrichables™ Kale & Fiber when adding the eggs in step 2.
Quick Cooker One-Pot Oktoberfest → SERVES
8
Prep Time: 10 mins Total Time: 30 mins
4 slices bacon 3 bratwurst 1 large yellow onion 1 lb. (450 g) “B”-size red potatoes (about 5–7 potatoes) 3 medium carrots, peeled
1. S lice the bacon into strips and quarter each bratwurst with the 8” (20-cm) Chef’s Knife. Halve and slice the onion, then quarter the potatoes. Slice the carrots on an angle into 1” (2.5-cm) pieces. 2. S et the Quick Cooker to and press . Heat the oil in the inner pot for 3 minutes. Add the bratwurst pieces and brown for 2 minutes, turning once. Transfer the browned brats into the small Steamer Basket. 3. A dd the bacon to the inner pot and cook for 3–4 minutes. Add the onion and salt and cook for 3–4 minutes. Stir in the beer, mustard, vinegar, and garlic pressed with the Garlic Press. Cook for 3–4 minutes. Press .
½ cup (125 mL) beer (lager)
4. A dd the potatoes to the large basket and place the carrots on top. Place the small basket into the large basket, then place both baskets into the inner pot (see cook’s tip). Lock the lid and select the setting. Adjust the time to 3 minutes and press .
¼ cup (60 mL) whole grain or stoneground mustard
5. W hen the timer is up, press release the pressure.
1 tbsp (15 mL) apple cider vinegar
6. T o serve, transfer the ingredients from the baskets into the Large Serving Bowl. Add the remaining ingredients from the inner pot on top of the bratwurst and vegetables. Top with parsley grated with the Herb Mill.
1 tsp (5 mL) canola oil ¼ tsp (1 mL) salt
3 garlic cloves 5–6 parsley sprigs
. Press the steam-release button to manually
Cook's Tips Don’t fill the large basket with too much food. The small basket should be level when nestled into the large basket. *Safety Tip: The stainless steel inner pot will be hot during and after cooking. Use a longhandled utensil when stirring and removing food.
Zucchini Noodle Carbonara → SERVES
12
Prep Time: 5 mins
Total Time: 30 mins
4 medium zucchini, ends trimmed 2 slices bacon 2 garlic cloves, pressed ¼–½ tsp (1–2 mL) red pepper flakes ⁄3 cup (150 mL) half-and-half 2
1 tbsp (15 mL) cornstarch 1 cup (250 mL) frozen peas
1. S piralize the zucchini using the fettuccine blade on the Veggie Spiralizer, trimming the noodles with the Kitchen Shears. Place the zucchini in a large bowl and squeeze out any excess liquid with paper towels. 2. D ice the bacon. Cook the bacon in the 12” Nonstick Skillet over medium heat for 4–5 minutes, or until it’s slightly crispy, stirring occasionally. Add the garlic and red pepper flakes and cook for 30 seconds. 3. Add the zucchini noodles and cook for 3–4 minutes to soften, stirring occasionally. 4. W hisk the half-and-half and cornstarch in a small bowl. Pour the mixture into the skillet and mix well with the Large Chef’s Tongs. Add the peas and cook for 3–4 minutes, or until the sauce starts to thicken slightly.
1 oz (30 mL) fresh Parmesan cheese
5. G rate the Parmesan with the Microplane® Adjustable Fine Grater. Add the Parmesan, salt, and pepper to the skillet and mix well.
¼ tsp (1 mL) salt
6. Remove the skillet from the heat and let it stand for 3–5 minutes to thicken.
1⁄8 tsp (0.5 mL) black pepper Cook's Tip Freeze the leftover zucchini disks in a resealable plastic bag. You can grill them, add them to a soup, or make breaded baked zucchini. To make your own breaded baked zucchini, dip the disks in a whisked egg white, then coat them with panko bread crumbs and grated Parmesan cheese. Bake at 400°F (200°C) for 20–25 minutes, or until lightly browned.