May 2022 – Page 2 – Imapampchef

Tomato Basil Whipped Mozzarella Tart – Pampered Chef (Video)

Another tasty recipe from Pampered Chef, this is one I received for spring and it is scrumptious. Juicy tomatoes, creamy ricotta and mozzarella mixed with fresh basil? All included over a baked refrigerated pizza crust. I needed a fast meal, and this came together quickly. I hope that you will enjoy it, let’s jump right in!

Ingredients

3 tbsp (45 mL) olive oil, divided
1 pkg (13.8 oz./391 g) refrigerated pizza dough
2 tsp (10 mL) Italian seasoning, divided
2 cups (500 mL) cherry or grape tomatoes, halved
1 tsp (5 mL) garlic powder
½ tsp (2 mL) salt
½ lemon, juiced (1–2 tbsp/15–30 mL)
Whipped Basil Mozzarella
4 oz. (125 g) fresh mozzarella cheese
½ cup (125 mL) ricotta
6 basil leaves, torn, plus additional for topping
1 tbsp (15 mL) milk
¼ tsp (1 mL) salt

Preheat the oven to 425 °F.

Coat the bottom of a 12″ (30-cm) Cast Iron Skillet with 1 tbsp of oil. Spread the pizza dough into the bottom of the pan, pressing it into the edge. Fold over extra dough to create a lip. Use a fork to pierce the bottom and edges of the crust; brush with 1 tbsp of oil and sprinkle with 1 tsp of Italian seasoning.

Toss the tomatoes with garlic powder and the remaining oil and Italian seasoning. Place in a single layer on a sheet pan.

Place the skillet with the crust on the bottom rack and sheet pan with the tomatoes on the top. Bake until the crust has browned and the tomatoes have softened, 17–20 minutes. If the crust bubbles, press it down with a spatula, carefully, in case steam is released.

To make the whipped basil mozzarella, add all the ingredients to a food processor. Process until smooth and creamy, about 30 seconds, scraping down the sides of the bowl as needed.

Let the crust cool for about 5 minutes, then spread the whipped basil mozzarella over the inside of the crust. Top with the tomatoes.

When ready to serve, drizzle with lemon juice, top with additional basil, if you’d like, and cut into wedges.

That’s it! Such a tasty dinner that’s easy to put together. Please let me know 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!!

May 10, 2022May 4, 2022

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Simply Strawberry Ice Cream – Like Mother Like Daughter (Video)

Spring is a lovely time of the year to make some delicious strawberry ice cream, and what a wonderful recipe I’ve discovered from Ellen and Aimee over at Like Mother, Like Daughter! You can learn more about these ladies here. I am thrilled to find these two, and love that they started this blog as a way to stay connected with each other across the states. Such a great idea, and this recipe is the first of many that I hope to try from them. It’s super easy to put together, and it was really creamy, even without the addition of eggs. Let’s jump right in!

Ingredients

2 cups chopped strawberries

1 cup sugar, divided

1 cup whole milk

2 cups heavy cream

1 teaspoon vanilla extract

1/8 teaspoon salt

Instructions

Please be sure to freeze your ice cream maker base for at least 24 hours prior to using.

Chop strawberries to make 2 cups. Add ½ cup of the sugar to the strawberries, stir to mix. Set aside for 15 minutes, to release the juices from the strawberries.

Meanwhile, combine milk, heavy cream, remaining ½ cup of sugar, vanilla and salt in bowl, mix well. Add strawberries to mixture when ready, and refrigerate until the temperature of the mixture reaches 45 ⁰F, about 15-30 minutes.

Remove the bowl of the ice cream maker from the freezer and attach the assembled clear lid to the bowl. Set the timer for 30 minutes. Once the paddle starts rotating, pour the mixture into the bowl.

When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft serve consistency. If needed, add more time until the desired consistency is reached. Cover, and store in freezer if you like hard ice cream.

Serve in waffle bowls, cones, or in a delicious milkshake. That’s it! This recipe was so easy and I can’t wait to share with you the amazing and fun milkshake I ended up making with it – it includes doughnut holes and sprinkles!

Please send some love to Aimee and Ellen over at Like Mother, Like Daughter. Tell them I said hello!!

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!

Simply Strawberry Ice Cream

Fresh, juicy strawberries coupled with four more ingredients create a deliciously creamy ice cream. Perfect for this time of year!!

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Prep Time 10

Total Time 40

Course Dessert

Servings

Equipment

Ice Cream Maker

Quick Slice

Mini Mix and Scraper

Glass Mixing Bowl Set

Ice Cream Scoop

Classic Batter Bowl

Stainless Steel Whisk

Measuring Spoon Set

Ingredients

Get Recipe Ingredients

Instructions

Please be sure to freeze your ice cream maker base for at least 24 hours prior to using.
Chop strawberries to make 2 cups. Add ½ cup of the sugar to the strawberries,stir to mix. Set aside for 15 minutes,to release the juices from the strawberries.
Meanwhile, combine milk, heavy cream, remaining ½ cup of sugar, vanilla and salt in bowl, mix well. Add strawberries to mixture when ready, and refrigerate until the temperature of the mixture reaches 45 ⁰F, about 15-30 minutes.
Remove the bowl of the ice cream maker from the freezer and attach the assembled clear lid to the bowl. Set the timer for 30 minutes. Once the paddle starts rotating, pour the mixture into the bowl.
When the Ice Cream Maker stops turning, check the doneness.The mixture should be a soft serve consistency. If needed, add more time until the desired consistency is reached.
Cover,and store in freezer if you like hard ice cream. Serve in waffle bowls, cones, or in a delicious milkshake!

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

May 6, 2022May 4, 2022

Imapampchef1 Comment

Hatch Green Chile Enchiladas – Mexican, Please (Video)

Imagine tender and juicy shredded chicken in a mouthwatering sauce, enveloped in a corn tortilla, then smothered in beautifully melted cheese, and you have this wonderful Enchilada recipe from Patrick over at Mexican Please. You can learn more about Patrick here.

Our friend Mike used to live in New Mexico, and it’s thanks to him that I now have an appreciation for bourbon, and a love of hatch chiles. So much love, that I regularly order them from The Hatch Chile Store, you should definitely check them out! In fact, you can pre-order your fresh chiles now for delivery in the summer. I am hoping to share my roasting process with all of you then, but I digress.

Back to this amazing recipe. I had my chiles, but was not sure what to make with them, so I did some research and found several recipes. This one was the best though, in part because Patrick really takes the time to go through the process in detail, and as a newbie, I needed his help. Also, you can tell from his writing the joy he gets from his creations, and I love that.

This time around, the directions below will use Hatch Chiles that have already been roasted. I promise to make a video regarding the roasting process as soon as I have my next batch. Enough said, let’s jump right in!

Ingredients

1-pound chicken breast
½ onion
Cilantro stems
1 cup water

For the sauce:

7-8 fresh Hatch green chiles
1/2 onion
1 garlic clove
1 cup stock
1 teaspoon Mexican oregano
1/8 teaspoon cumin
1/4 teaspoon salt (plus more to taste)
freshly cracked black pepper
olive oil

For the enchiladas:

8 corn tortillas
1/2 onion
1 cup shredded Jack cheese

Instructions

Preheat oven to 400⁰ F. Pour 1 cup of water into the inner pot of the Deluxe Multi Cooker or pressure cooker. Add in 1-pound chicken breast, 1/2 onion and a small bunch of cilantro stems to steamer basket or directly to inner pot. Lock the lid and select CUSTOM (high pressure) for 10 minutes, Press Start.

When the timer is up, press CANCEL. Press STEAM-RELEASE to manually release the pressure. Remove chicken to board, and shred.

Press one clove garlic and chop ½ of an onion. I have used red onion in the past, but normally I like to use sweet onions.

Add 7-8 roasted Hatch green chiles and one cup of chicken stock to the Deluxe Cooking Blender, and replace and lock lid. PULSE on speed 2 until combined.

Heat skillet over medium heat, add olive oil. Once oil is shimmering, add half of the onion, cook for 3-5 minutes, until softened. Add garlic, cook one minute, or until fragrant. Add chicken stock and Hatch sauce to the skillet, give a quick stir, then add in oregano, salt and pepper. Let simmer for a few minutes until thickened. Remove from heat.

Grate 1 cup Monterey Jack Cheese – or more if you would like a snack!

Heat corn tortillas in Tortilla warmer for 30 seconds in microwave. Add some of the Hatch sauce to the coating tray, and also to the pan you will be placing the enchiladas to bake. Lightly coat each tortilla in the sauce, add ¼ cup of shredded chicken, top with onions and cheese. Roll tightly, and place seam side down in baking pan (I’m baking in my Enameled Cast Iron Skillet). Cover with the rest of the Hatch sauce and shredded cheese.

Bake at 400⁰ F for 10 minutes, or until cheese is melted, and the tortillas are beginning to brown. Remove from oven, and garnish with cilantro, if desired.

That’s it! This is a wonderful dish, and this sauce is ah-mazing!!! You can make the sauce ahead of time and freeze if you like. The only thing I added was more onion, the original recipe calls for ½ onion, FYI. I have also made this in the form of a casserole, and I think I love that even more, as it’s a bit faster than rolling each enchilada. Either way, you will LOVE this dish! Please do go over and give Patrick some love over at Mexican Please, and tell him I said hello!

EARN DOUBLE $$ for your organization in MAY:

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 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!!