PAMPERED CHEF RECIPES
for Nichole Bogart
SHARED BY TERRI TYLER INDEPENDENT CONSULTANT
The Big Enchilada YIELD: 8 SERVINGS
Directions
Ingredients 2 tsp (10 mL) canola oil 1 medium onion, cut into chunks 1 large poblano pepper, seeded and cut into chunks 3 cups (750 mL) diced cooked chicken breasts 2 cups (500 mL) mild red enchilada sauce, divided 1 can (11 oz or 341 mL) Southwestern-style corn, well drained 3 garlic cloves 2 tbsp (30 mL) Chipotle Rub 2 cups (500 mL) shredded Monterey Jack cheese, divided 4 10-in. (25-cm) flour tortillas 1 egg, beaten
1. Preheat oven to 450°F (230°C). Brush Large Bar Pan or Shallow Baker 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 (250 mL) 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./7.5 cm.) 5. Starting in the center, brush tortillas with a little of the remaining enchilada sauce, forming a 10-in. (25-cm) 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/500mL) 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.
NUTRIENTS PER SERVING U.S. nutrients per serving: Calories 620, Total Fat 21 g, Saturated Fat 7 g, Cholesterol 160 mg, Sodium 930 mg, Carbohydrate 60 g, Fiber 1 g, Total Sugars 5 g (includes 0 g added sugars), Protein 47 g
Chicken Enchilada Skillet YIELD: 12 SERVINGS
Ingredients 8 oz (250 g) pork chorizo sausage, casings removed 1 medium onion, finely chopped 3 cups (750 mL) shredded rotisserie chicken 2 cups (500 mL) green or red enchilada or taco sauce 8 cups (2 L) authentic Mexican tortilla chips (about 6 cups/1.5 L coarsely crushed) 1 1/2 cups (375 mL) shredded Monterrey Jack cheese 1/4 cup (50 mL) chopped fresh cilantro 2 plum tomatoes, seeded and diced
Directions 1. Preheat oven to 400ºF (200ºC). Cook sausage in All White Ceramic 11” Covered Skillet over medium heat 7-9 minutes or until cooked through, breaking into crumbles. Remove Skillet from heat and drain excess fat, if necessary. Return Skillet to heat. Add onion to chorizo in Skillet; cook 3-4 minutes or until softened, stirring occasionally. Remove Skillet from heat. 2. Stir in chicken and enchilada sauce; bring to a simmer. Add chips and mix well to coat. Top with cheese. Bake, uncovered, 4-5 minutes or until heated through and cheese is melted. Sprinkle with cilantro and tomatoes.
NUTRIENTS PER SERVING
Calories 270, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 60 mg, Sodium 620 mg, Carbohydrate 13 g, Fiber 1 g, Protein 21 g
Microwave White Chicken Chili YIELD: 8 1-CUP SERVINGS
Directions
Ingredients 3 whole heads garlic (about 48 cloves), unpeeled 3/4 tsp salt, divided 3 tbsp olive oil, divided 2 poblano peppers 1 medium onion 1 1/2 lb boneless, skinless chicken thighs 2 tbsp Southwestern Seasoning Mix 2 cans (15.5 oz each) Great Northern beans, drained 1 jar (16 oz) salsa verde
1. Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool. 2. Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 46 minutes or until chicken is cooked through. 3. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix 'N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.
COOK'S TIPS
Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt. Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro. Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired. NUTRIENTS PER SERVING Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g
Easy Weeknight Chili YIELD: 4 SERVINGS
Ingredients ½ tbsp (7 mL) canola oil 1 medium onion, chopped 1½ lbs. (700 g) 90% lean ground beef 3 garlic cloves, pressed 3 tbsp (45 mL) chili powder 1½ tbsp (22 mL) unsweetened cocoa powder 2½ tsp (12 mL) cumin ¾ tsp (4 mL) Seasoning Salt ½ can (3 oz./90 g) tomato paste 1½ cups (375 mL) low-sodium beef broth 1½ cans (16 oz. or 398 mL each) fire roasted tomatoes, undrained (about 2½ cups/625 mL total) 1½ cans (16 oz. or 398 mL each) mild chili beans in sauce, undrained (about 2½ cups/625 mL total) Optional: Sliced green onion, sour cream, shredded cheddar cheese, jalapeño slices
Directions
1. Heat the oil in the Rockrok® Dutch Oven over medium heat until shimmering, about 3–5 minutes. 2. Add the onion to the Dutch Oven. Cook and stir, uncovered, until the onions are slightly softened, about 2–3 minutes. 3. Add the ground beef and garlic. Cook over high heat for 8–10 minutes, breaking the beef into crumbles. When the beef is no longer pink, drain (if necessary). 4. Stir in the remaining ingredients. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for 15 minutes, stirring occasionally. 5. Serve topped with sour cream, green onion, sour cream, shredded cheddar cheese, or jalapeño slices, if you like. NUTRIENTS PER SERVING
Calories 310, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 65 mg, Sodium 1030 mg, Carbohydrate 27 g, Fiber 9 g, Sugars 3 g (includes 0 g added sugars), Protein 27 g
Nashville Hot Chicken Hoagies YIELD: 4 SERVINGS
Ingredients CHICKEN
COLESLAW
2 tbsp (30 mL) pickle juice 1 tbsp (15 mL) chili powder 1 tbsp (15 mL) brown sugar 1 tsp (5 mL) cayenne pepper 1 tsp (5 mL) paprika ½ tsp (2 mL) salt 1 lb (450 g) chicken tenderloins
1 lemon ½ cup (125 mL) low-fat mayonnaise 1 tbsp (15 mL) sugar ⅛ tsp (0.5 mL) black pepper 2 cups (500 mL) prepared shredded coleslaw mix 4 hoagie or sandwich rolls, split open 4 dill pickle spears
Directions 1. Combine the pickle juice, chili powder, brown sugar, cayenne, paprika, and salt in a medium bowl. Add the chicken tenders to the bowl and let them sit, covered, in the refrigerator for at least 5 minutes, or up to 30 minutes. 2. For the coleslaw, juice the lemon with the Juicer to measure 1 tbsp (15 mL). Combine the lemon juice, mayonnaise, sugar, and black pepper in a medium bowl. 3. Transfer ¼ cup (50 mL) of the dressing to a small bowl. Add the coleslaw mix to the bowl with the remaining dressing and stir to combine. 4. Heat the Executive Nonstick Double Burner Grill over medium-high heat for 3–5 minutes. Brush the reserved dressing onto the cut side of the rolls. 5. Add the rolls, cut-side down, to one side of the pan, and add the chicken to the other side. Grill the rolls for 3–5 minutes, or until grill marks appear. Grill the chicken for 3–4 minutes per side, or until the internal temperature reaches 165°F (74°C). 6. To serve, place ¼ cup (50 mL) of the coleslaw in each roll and top with 2 grilled chicken tenders and 1 pickle spear. COOK'S TIPS
Make your own coleslaw with the Multi-Grater & Slicer. Use the slicing disk to slice ¼ head of cabbage, and use the coarse grater disk to grate 1 peeled carrot. NUTRIENTS PER SERVING
U.S. Nutrients per serving: Calories 440, Total Fat 14 g, Saturated Fat 1.5 g, Cholesterol 75 mg, Sodium 900 mg, Carbohydrate 48 g, Fiber 4 g, Sugars 12 g, Protein 34 g
Crispy Parmesan Chicken Strips YIELD: 4 SERVINGS
Ingredients 1 1/2 cups (375 mL) seasoned croutons, crushed 1 1/2 oz (45 g) grated fresh Parmesan cheese (about 1/2 cup/125 mL packed) 1 tsp (5 mL) dried parsley 1/4 tsp (1 mL) garlic salt 2 egg whites 1 tbsp (15 mL) water 1 lb (500 g) boneless, skinless chicken breasts, cut into 1-in. (2.5-cm) strips
Directions 1. Preheat oven to 450°F (230°C). In medium bowl, combine croutons, cheese, parsley and garlic salt. Whisk together egg whites and water in small bowl. Dip each chicken strip into egg mixture and then into crouton mixture, coating evenly. 2. Arrange strips in a single layer on Medium Round Stone with Handles. Bake 14-16 minutes or until chicken is no longer pink in center.
NUTRIENTS PER SERVING
Calories 250, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 75 mg, Carbohydrate 10 g, Protein 34 g, Sodium 510 mg, Fiber 1 g
For more recipes, products, or product information, check out my website or contact me PHONE 360.303.8822 EMAIL TERRI.TYLER@OUTLOOK.COM WEBSITE
HTTPS://WWW.PAMPEREDCHEF.COM/PWS/TERRITYLER