Sous Vide Crème Brûlée – Izzy Cooking (Video)

Crème Brûlée is one of those incredibly decadent desserts that people think of for a special occasion. Today I will share this recipe with you from Izzy over at Izzy Cooking that teaches us how to make this deliciousness at home using the Sous Vide method. You can learn more about Izzy here. From what I can gather, many of the recipes focus on Sous Vide, air fryer and Starbucks copycat drinks – yum!! I can tell you that this recipe’s only “flaw”, is that it’s so easy to put together, you’ll have to be careful not to make it too often, as it is so creamy and delicious, you may not want to share.

What is Sous Vide again??

Sous Vide is a method of cooking foods in a water bath at a precisely controlled (lower) temperature for an extended period time. The results speak for themselves. You won’t ever worry about overcooking an expensive cut of meat, it will come out perfectly tender and juicy, based on the temperature YOU select, every single time. So far, I notice also that using the sous vide method leaves me time to do other things, as it’s a matter of placing your food in a reusable or zip top bag and into the water, pressing START and it does its thing.

Here is a helpful video using our Deluxe Multi Cooker that explains how to Sous Vide:

Let’s jump right in!

Ingredients

Custard

  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • 2 cups heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Topping

  • 1/4 cup granulated sugar about 1 ½ teaspoons for each crème brûlée
  • fresh berries and mint (optional, but very pretty)

Instructions

Fill the inner pot of the Deluxe Multi Cooker with water 1″ below the ½ fill line. Lock the lid and select SOUS VIDE. Set the temperature to 179° F and the timer for 2 hours; press and hold START.

Separate 5 egg yolks. Combine egg yolks with 1/2 cup sugar, whisk well.

Mix in 1/4 tsp salt, 1 tsp vanilla extract or paste, and 2 cups heavy cream. Mix well.

Strain the mixture. Pour mixture into prep bowls or zip top bags.

When you hear beeps and ADD is displayed on the DMC, open the lid and submerge the bags and/or bowls.

Lock the lid and press START. It will display the word “RUN”. So, I call this my Run DMC, lol!!!

When the timer is up, press CANCEL. Carefully remove the bags/bowls. Pour custard into prep bowls once cooled. Chill for 4 hours-overnight.

Add 1.5 teaspoons of sugar (I used raw sugar) to each bowl of custard. Use a kitchen torch to brown sugar, or broil for 1-3 minutes. 

Decorate with fresh berries and mint, if desired.

That’s it! Oh my GOODNESS. This is my absolute FAVORITE dessert! So creamy, so decadent, so, so, so AMAZING. Please let me know if you give this a try, and do go and visit Izzy over at Izzy Cooking, and tell her I said hello!!

EARN DOUBLE $$ products for yourself in JUNE when you host a virtual or in-person Pampered Chef Party: 

FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of JUNE, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for JUNE, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Sous Vide Crème Brûlée

Making Crème Brûlée has never been easier! Five ingredients to sous vide your way to the most amazing and decadent dessert you'll ever desire. Your taste buds will thank you!!!
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr
Course Dessert
Servings 6 servings

Ingredients
  

  • 5 large egg yolks
  • ½ cup granulated sugar
  • 2 cups heavy cream
  • ¼ tsp salt
  • 1 tsp vanilla extract or paste

Topping

  • ¼ cup granulated or raw sugar
  • fresh berries and mint optional

Instructions
 

  • Fill the inner pot of the Deluxe Multi Cooker with water 1" below the ½ fill line. Lock the lid and select SOUS VIDE. Set the temperature to 179° F and the timer for 2 hours; press and hold START.
  • Separate 5 egg yolks. Combine egg yolks with 1/2 cup sugar, whisk well.
  • Mix in 1/4tsp salt, 1 tsp vanilla extract or paste, and 2 cups heavy cream. Mix well.
  • Strain the mixture. Pour mixture into prep bowls or zip top bags.
     
  • When you hear beeps and ADD is displayed on the DMC, open the lid and submerge the bags and/or bowls. Lock the lid and press START.
     
  • When the timer is up, press CANCEL. Carefully remove the bags/bowls. Pour custard into prep bowls once cooled. Chill for 4 hours-overnight.
  • Add 1.5 teaspoons of sugar (I used raw sugar) to each bowl of custard. Use a kitchen torch to brown sugar,or broil for 1-3 minutes. 
  • Decorate with fresh berries and mint, if desired.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Bourbon Chicken – Scrambled Chefs (Video)

Where I come from, bourbon chicken is one of those tasty perks we would get from walking around the mall near the food court.  Back in the day (cue the wavy lines), there would always be a guy standing by, waiting for you to come and try the free samples of bourbon chicken.  Of course, after you tasted that deliciousness, you just had to go over and get a giant plate of goodness.  Unless, of course, your parents said no, which meant you had to circle back for more free samples with your friends!!

I was thinking about this the other day, so had to search for a recipe (of course) and came across several.  I wanted to give this one a try, because it looked scrumptious, but also because I loved the name of their blog, Scrambled Chefs.  You can learn more about them here.  I will tell you that my family DEVOURED this recipe, so I will definitely be going back to their blog to check out more recipes in the future.  Enough said, let’s jump right in!!

Ingredients

For the Chicken

  • 2 lb boneless skinless chicken breasts OR thighs, cut into 1″ pieces
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil

For the Sauce

  • 1 cup water
  • 1 tbsp cornstarch
  • 1 cup apple juice
  • 1/2 cup bourbon
  • 2/3 cup low sodium soy sauce
  • 1/4 cup ketchup
  • 2 tbsp apple cider vinegar
  • 1/2 cup packed brown sugar
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground ginger
  • 1/2 tsp red pepper flakes

Garnish

  • 3 green onions, diced
  • 2 tbsp sesame seeds

Instructions

Cut the chicken breasts into 1″ pieces and place in a large bowl. Combine chicken with the cornstarch, salt, and black pepper.

Add 2 tablespoons of olive oil to large skillet over medium heat.  When oil is shimmering, add the chicken, and cook for 2-3 minutes per side, stirring until the chicken is just browned. Please note that MY chicken was a bit more browned than it should have been, because I have ADHD and became utterly distracted by my adorable little dog!  Remove the chicken from the skillet.

Whisk together 1 cup of water and 1 tablespoon cornstarch. Add to the skillet, along with the apple juice, bourbon, soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, garlic powder, ginger, and red pepper flakes.

Add the chicken back to the skillet once mixture has come to a boil. Reduce heat and simmer @ 10 minutes, until the chicken reaches an internal temperature of 165⁰ F, and the sauce has thickened slightly.

You can serve on its own, in a lettuce wrap or over rice.  Be sure to remember to garnish with sesame seeds and green onions (I nearly forgot).

VERDICT:  This recipe tasted very similar to the bourbon chicken of my past, so it’s a keeper for our family.  I really hope that you will give this a try, and please do go and check out Scrambled Chefs. Let’s make great food together!

EARN DOUBLE $$ for your organization in MAY by hosting a Pampered Chef Fundraiser: 

FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of April, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for May, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Bourbon Chicken

Sticky, sweet and delicious, this bourbon chicken will feed a crowd, and it's so easy to make!
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Servings 6 servings

Ingredients
  

  • 2 lb boneless chicken breasts OR thighs
  • 1 tbsp cornstarch
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp olive oil

For the Sauce

  • 1 cup water
  • 1 tbsp cornstarch
  • 1 cup apple juice
  • ½ cup bourbon
  • cup low sodium soy sauce
  • ¼ cup ketchup
  • 2 tbsp apple cider vinegar
  • ½ cup packed brown sugar
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp ground ginger
  • ½ tsp red pepper flakes
  • 3 green onions, sliced for garnish
  • sesame seeds for garnish

Instructions
 

  • Cut the chicken breasts into 1" pieces and place in a large bowl. Combine chicken with the cornstarch, salt, and black pepper.
  • Add2 tablespoons of olive oil to large skillet over medium heat.  When oil is shimmering, add the chicken, and cook for 2-3 minutes stirring until the chicken is just browned. Remove the chicken from the skillet. 
  • Whisk together 1 cup of water and 1 tablespoon cornstarch. Add to the skillet, along with the apple juice, bourbon, soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, garlic powder, ginger, and red pepper flakes.
  • Add the chicken back to the skillet once mixture has come to a boil. Reduce heat and simmer @ 10 minutes, until the chicken reaches an internal temperature of 165⁰ F,and the sauce has thickened slightly.
  • You can serve on its own, in a lettuce wrap or over rice.  Be sure to remember to garnish with sesame seeds and green onions.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Taco Cups – The Wholesome Dish (Video)

Amanda over at The Wholesome Dish gives us a terrific and easy taco recipe, which I’ve combined with a homemade tortilla “cup”, to give you “Taco Cups”!!  You can learn more about Amanda here, and be sure to give her some love.  From what I have seen, she has recipes that are perfect for busy families, just like mine! 

You’ll love this combination, and it made an easy weeknight dinner that was also a change up from the regular boring taco routine.  I enjoyed the presentation of this dish, and hope you do as well.  Let’s jump right in!

Ingredients

For the Taco Meat

  • 1-pound lean ground beef (I prefer 90%, but you do you)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ¾ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ½ cup tomato sauce
  • ¼ cup water

For the Cups

olive oil for brushing

6 (5–6″/13–15-cm) flour tortillas

Toppings

Shredded Monterey Jack and Cheddar Cheeses

Diced tomatoes

Shredded Lettuce

Taco Sauce

Instructions

For the Cups

Preheat oven to 375 ⁰F. Lightly brush the oil on both sides of the tortillas. Place each tortilla into a well of the Large Muffin Pan, and press into the sides to form a cup. Bake until brown and crisp, about 10–12 minutes.

For the Tacos

Cook beef in a large skillet over medium-high heat, breaking up the meat with the Mix ‘N Chop or a spoon.  Add in all of the spices, and cook for 6-8 minutes, until cooked through.

Reduce heat to medium, add tomato sauce and water, stir to incorporate.  Cook another 6-8 minutes until liquid is slightly reduced.

Dice tomatoes, shred lettuce, grate cheese.

Put it together:

Place about ¼- 1/3 cup of taco meat into each cup.  Add your favorite toppings, serve immediately. 

That’s it!  Super easy and a great presentation.  Please give me a shout out if you give this a try!

EARN DOUBLE $$ for your organization in MAY by hosting a Pampered Chef Fundraiser: 

FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of April, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for May, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Taco Cups!

Check out the BEST and most FLAVORFUL Tacos that are made even better when served in a homemade taco “cup”!  A great dinner for taco Tuesday that comes together in under 30 minutes!!
5 from 2 votes

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1 tbsp chili powder
  • 1 tsp cumin
  • ¾ tsp salt
  • ½ tsp oregano
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • ½ cup tomato sauce
  • ¼ cup water

For the Taco Cups

  • 6 5-6" flour tortillas
  • oil for brushing

Toppings

  • Shredded Monterey Jack and Cheddar Cheeses
  • diced tomatoes
  • shredded lettuce
  • taco sauce

Instructions
 

  • Preheat oven to 375 ⁰F. Lightly brush the oil on both sides of the tortillas.Place each tortilla into a well of the Large Muffin Pan and press into the sides to form a cup. Bake until brown and crisp, about 10–12 minutes.
  • Cook beef in a large skillet over medium-high heat, breaking up the meat with the Mix‘N Chop or a spoon.  Add in all of the spices, and cook for 6-8 minutes, until cooked through.
  • Reduce heat to medium, add tomato sauce and water, stir to incorporate.  Cook another 6-8 minutes until liquid is slightly reduced.
  • Dice tomatoes, shred lettuce, grate cheese.
  • Place about ¼- 1/3 cup of taco meat into each cup. Add your favorite toppings, serve immediately. 
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Fish Tacos With Chipotle Cream – Food Network (Video)

Spring is here, and I find myself thinking about summer more and more.  I love summer foods, and I guess I include tacos in my daydreams.  Fish tacos are easy to make and pretty healthy, too.  This recipe is from Ellie Krieger over at Food Network and, although we found the chipotle cream to be a bit spicy, we can adjust that for next time, so I decided to share this recipe with all of you.  Let’s jump right in!

Fish:

  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1-pound white flaky fish fillet, like tilapia or halibut
  • 8 (6-inch) corn tortillas
  • 1 1/2 cups shredded green cabbage or lettuce
  • 1/2 cup corn kernels (thawed if frozen)
  • 1/4 cup fresh cilantro leaves
  • Lime wedges

Chipotle Cream:

  • ½ cup plain Greek Yogurt
  • 2 tablespoons mayonnaise
  • 2 teaspoons chipotle pepper, in adobo sauce

Directions:

In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes.

Shred cabbage to make 1 ½ cups.

In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.

Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.

Heat the tortillas in the Tortilla Warmer for 30 seconds, OR on the grill or grill pan for 30 seconds on each side. Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

That’s it! Like I said, the cream was a bit too spicy for us, but you could definitely dial it back if you needed to, and the rest of it was very tasty. 

EARN DOUBLE $$ for your organization in MAY by hosting a Pampered Chef Fundraiser: 

FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of April, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for May, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Fish Tacos With Chipotle Cream

Fresh and flaky fish topped with crunchy cabbage for a taco that’s not only healthy, it’s delicious!
4 from 1 vote
Prep Time 25 mins
Cook Time 7 mins
Course Main Course
Servings 4 servings

Ingredients
  

  • 1 lb white flaky fish like tilapia or halibut
  • 2 tbsp olive oil
  • 2 tbsp freshly pressed lime juice
  • ¼ tsp salt
  • freshly ground black pepper, to taste
  • 8 6-in corn tortillas
  • 1 ½ cups shredded green cabbage (or lettuce)
  • ½ cup corn kernels (thawed, if frozen)
  • ¼ cup cilantro leaves
  • lime wedges

Chipotle Cream

  • ½ cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 2 tsp chipotle pepper in adobo sauce

Instructions
 

  • In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes.
  • Shred cabbage to make 1 ½ cups.
  • In a small bowl, combine the thickened yogurt, mayonnaise, and chipotle pepper.
  • Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
  • Heat the tortillas in the Tortilla Warmer for 30 seconds, OR on the grill or grill pan for 30 seconds on each side.
  • Flake the fish with a fork. Top each tortilla with 1 tbsp. of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Strawberry Sprinkled Donut Milkshake – Pampered Chef (Video)

I love Pampered Chef, especially when it’s springtime, and we have new recipes.  As soon as I saw this one, I just KNEW I had to give it a try for my husband, who absolutely LOVES ice cream, strawberries and, of course, donuts.  In case you missed it, I’ve recently released another post/video to show you how to make delicious homemade strawberry ice cream, which you can check out here. Of course, you can certainly use store-bought ice cream for this recipe. Let’s jump right in!!

Ingredients

For the Milkshake

  • 1 ½ quarts strawberry ice cream (recipe here)
  • ¼ cup whole milk
  • 6 strawberries, stems removed
  • 2 tbsp rainbow sprinkles

Topping

  • Whipped cream
  • Donut hole skewer
  • Strawberries
  • Rainbow sprinkles

For the Donuts

  • 1 package Pampered Chef Donut mix, plus ingredients to prepare OR 6 plain donut holes
  • 1 container strawberry or vanilla frosting
  • Rainbow Sprinkles

Instructions

Bake donuts and cool completely.  Spread one side of donut holes with 1 tbsp frosting, then spoon frosted side with rainbow sprinkles.

Melt about ¼ cup of remaining frosting for 10-15 seconds.  Rim the glasses in melted frosting, then add sprinkles.  Allow the frosting to drip down the glass. 

Add all of the milkshake ingredients to the Deluxe Cooking Blender in the order listed.  Replace and lock the lid.  Press the CUSTOM BLEND wheel to start the setting and blend on 6 for 2 minutes.

Pour the milkshake into the prepared glasses.  Top with whipped cream, the skewered donut holes, a strawberry and sprinkles.  Serve immediately.

That’s it!  I am usually not a fan of strawberry ice cream, but this looked so amazing that I “forced” myself to have some.  Delicious!!

EARN DOUBLE $$ for your organization in MAY by hosting a Pampered Chef Fundraiser: 

FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of April, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for May, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Strawberry Sprinkled Donut Milkshake

Thick and creamy, this delicious homemade strawberry milkshake is made even better with the addition of sweet and fluffy donut holes!
No ratings yet
Course Dessert
Servings 4 milkshakes

Ingredients
  

  • 1 ½ quarts strawberry ice cream
  • ¼ cup whole milk
  • 6 strawberries, stems removed
  • 2 tbsp rainbow sprinkles

Topping

  • whipped cream
  • donut hole skewer
  • strawberries
  • rainbow sprinkles

For the donut holes

  • 1 pkg Pampered Chef Donut mix, plus ingredients to prepare OR 12 plain donut holes
  • 1 container strawberry or vanilla frosting
  • rainbow sprinkles

Instructions
 

  • Bake donuts and cool completely.  Spread one side of donut holes with 1 tbsp frosting, then spoon frosted side with rainbow sprinkles.
  • Melt about ¼ cup of remaining frosting for 10-15 seconds.  Rim the glasses in melted frosting, then add sprinkles.  Allow the frosting to drip down the glass. 
  • Add all of the milkshake ingredients to the Deluxe Cooking Blender in the order listed.  Replace and lock the lid.  Press the CUSTOM BLEND wheel to start the setting and blend on 6 for 2 minutes.
  • Pour the milkshake into the prepared glasses.  Top with whipped cream, the skewered donut holes, a strawberry and sprinkles.  Serve immediately.