PAMPERED CHEF RECIPES
for Alaina Replogle SHARED BY TERRI TYLER INDEPENDENT CONSULTANT
Smoky Applewood Barbecue Sauce YIELD: 1 1/3 CUPS (325 ML) 10 SERVINGS OF 2 TBSP (30 ML)
Directions
Ingredients 1 cup (250 mL) ketchup 1/4 cup (50 mL) firmly packed light brown sugar 1/4 cup (50 mL) firmly packed brown sugar 2 tbsp (15mL) Smoky Applewood Rub 2 tsp (10 mL) white vinegar
1. Combine ingredients in (2-qt./1.9-L) Saucepan. Bring to a boil over medium heat, stirring occasionally; remove from heat. 2. Reserve half of the sauce for serving. Brush remaining sauce over foods before baking or broiling. (For grilling, brush sauce over foods during the last 10 minutes of cooking to prevent burning.)
NUTRIENTS PER SERVING
Calories 45, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 410 mg, Carbohydrate 14 g, Fiber 0 g, Protein 0 g
Hawaiian Luau Pizza SERVINGS: 8 SERVINGS OF 2 PIECES
Directions
Ingredients 1 pkg (11 oz) refrigerated thin crust pizza crust (see Cook’s Tip) 1 12-oz (350-g) piece deli ham 2 green onions with tops, divided 1 large jalapeño 3/4 cup (175 mL) ketchup 1 tbsp (30 mL) Smoky Applewood Rub 1 garlic clove, pressed 8 slices cheddar cheese (4 oz/125 g) 3/4 cup (175 mL) canned pineapple tidbits, drained
1. Preheat oven to 425ºF (220ºC). Lightly brush Large Bar Pan with canola oil using Chef’s Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 12–14 minutes or until deep golden brown. 2. Meanwhile, dice ham into 1/2-in. (1-cm) pieces using Utility Knife. Thinly slice green onions; set tops aside in (1-cup/250-mL) Prep Bowl for garnish. Finely chop jalapeño using Food Chopper. Combine ham, onion bottoms, jalapeño, ketchup, rub and garlic pressed with Garlic Press in Classic Batter Bowl. Mix well using Small Mix ‘N Scraper®. Stack cheese slices; cut in half diagonally for a total of 16 triangles using Pizza Cutter. 3. Remove pan from oven to Stackable Cooling Rack. Evenly top crust with ham mixture, pineapple and cheese slices. Bake 5–6 minutes or until cheese is melted. Remove pan from oven to cooling rack. Cut pizza into 16 pieces using Pizza Cutter. Sprinkle with reserved green onion tops.
COOK'S TIPS:
If desired, a 13.8-oz (283-g) package of refrigerated pizza crust can be substituted for the refrigerated thin crust dough. For a less spicy version, remove seeds from jalapeño. NUTRIENTS PER SERVING
Calories 250, Total Fat 9 g, Saturated Fat 3.5 g, Cholesterol 35 mg, Sodium 1270 mg, Carbohydrate 30 g, Fiber 1 g, Protein 14 g
Corn & Poblano Chowder SERVINGS: 4 SERVINGS OF 1 1/2 CUPS/375 ML
Directions
Ingredients 4 ears corn, husks and silk removed 2 cups (500 mL) whole milk 2 cups (500 mL) vegetable broth 1 medium onion 2 poblano peppers 2 tbsp (30 mL) butter 1/4 cup (50 mL) all-purpose flour 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) coarsely ground black pepper 1 medium carrot, peeled
1. Remove corn kernels from cobs using Kernel Cutter; set aside. Break cobs in half. Place cobs, milk and broth in Classic Batter Bowl (see Cook's Tip); microwave on HIGH 8 minutes. Carefully remove batter bowl from microwave. Carefully remove and discard cobs from milk mixture using Chef's Tongs. 2. Meanwhile, chop onion and poblanos with Chef's Knife. Add butter to (4-qt./3.8-L) Casserole; melt over medium heat. Add onion, poblanos, corn kernels and flour; cook and stir 7-9 minutes or until onion is tender. Add milk mixture, salt and black pepper; bring to a boil. Cut carrot into julienne strips using Julienne Peeler. Ladle chowder into large mugs; top with carrot strips. COOK'S TIPS:
It pays to invest the extra time needed to prepare fresh corn in this recipe. The corn cobs release starch into the milk mixture as they are heated, helping to thicken the chowder. Perhaps best known for chiles rellenos, peppers stuffed with cheese, poblano peppers are dark green Mexican peppers with a full-bodied flavor. They can range from mild to rather spicy. Green bell peppers can be substituted for poblano peppers, if desired. NUTRIENTS PER SERVING
Calories 290, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 25 mg, Carbohydrate 43 g, Protein 10 g, Sodium 880 mg, Fiber 5 g U.S. DIABETIC EXCHANGES PER SERVING
2 starch, 1 high-fat milk (3 carb)
Cheesy Tex-Mex Roll-Ups SERVINGS: 12 SERVINGS OF 1/4 ROLL-UP AND ABOUT 1 1/2 TBSP GUACAMOLE
Directions
Ingredients 2 ears corn, husks and silk removed 1 small red bell pepper (about 1/2 cup finely diced) 1/4 cup lightly packed fresh cilantro leaves (optional) 3/4 lb 90% lean ground beef 2 tbsp Chipotle Rub 1/4 tsp salt 1 1/2 cups grated Colby and Monterey Jack cheese blend 6 (11-in.) flour tortillas 1 cup prepared guacamole or Avocado Dipping Sauce (see below)
1. Preheat oven to 450°F. Remove corn kernels from cobs using Kernel Cutter. Finely dice bell pepper using Santoku Knife. Chop cilantro using Food Chopper, if desired; set aside. Place ground beef, rub and salt in (10-in.) Sauté Pan. Cook over medium-high heat 5-7 minutes or until beef is no longer pink, breaking beef into crumbles using Mix ‘N Chop. Add corn and bell pepper; cook an additional 1-2 minutes or until vegetables are crisp-tender. Remove from heat; drain, if necessary. Stir cheese and cilantro into meat mixture using Small Mix ‘N Scraper®. Transfer meat mixture to Classic Batter Bowl. 2. Spoon meat mixture down centers of tortillas, dividing evenly. Fold in ends of tortillas and roll up tightly. Place roll-ups on Medium Sheet Pan; spray with vegetable oil using Kitchen Spritzer. Bake 10-12 minutes or until rollups are lightly browned and crisp. 3. Remove sheet pan from oven to Stackable Cooling Rack. Cut each roll-up on a bias into four slices and serve with guacamole or Avocado Dipping Sauce.
COOK'S TIPS:
Avocado Dipping Sauce: Peel 1 ripe avocado using Avocado Peeler; place in Small Batter Bowl. Mash avocado using Mix 'N Masher. Add 1/2 cup sour cream, 1 tsp lime juice, 1/4 tsp salt and dash of hot pepper sauce; mix well. If desired, ground turkey can be substituted for the ground beef. To make tortillas easier to work with, place them on a microwave-safe plate. Microwave on HIGH 5-10 seconds or until they're slightly warm. Any flavor of flour tortillas, such as sun-dried tomato, can be used in this recipe. For a fun presentation, use a variety of different flavors. NUTRIENTS PER SERVING Calories 280, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 30 mg, Carbohydrate 26 g, Protein 13 g, Sodium 640 mg, Fiber 3
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