June 2022 – Page 2 – Imapampchef

Thai Chicken Lettuce Wraps – Pampered Chef (Video)

Thai food is still pretty new to me, and I’ll admit, I was a bit hesitant to give this a try. Since the first time, I have this deliciousness at least twice more! Fresh and packed with flavor and texture, these chicken lettuce wraps are a delicious and quick meal you can have on the table in no time!

This is a recipe I received through our Tastebuds Subscription or, as I like to call it, my cooking inspiration!! This subscription does the work for you with recipes, seasonings, and fast flavor ideas delivered right to your door.

Each month, you receive:

3 Surprise Seasonings – Get our most popular & exclusives; enough for 2-4 meals each!

3 Exclusive Recipes – Get fast, simple recipes with cooking tips and easy ingredient change-ups.

Additional Ideas – Learn more creative ways to use your seasonings every day!

You can get a sneak peek here!

You can choose from three different plans – the longer you subscribe, the more you save!

Get FREE shipping, plus add on other pantry faves and tools.

Skip or cancel any time to fit your meal-planning needs.

I hope that you’ll give Tastebuds a try. This seasoning was fantastic! Enough said, let’s jump right in!!

Ingredients

2 tbsp (30 mL) vegetable oil
1 lb. (450 g) chicken breast, thinly sliced
¼ tsp (1 mL) salt
¼ tsp (1 mL) pepper
1 red bell pepper, thinly sliced
¼ cup (60 mL) Pad Thai Mix
2 tbsp (30 mL) low-sodium soy sauce
1 tbsp (15 mL) water
¼ tsp (1 mL) red pepper flakes
1 medium carrot, peeled and grated, plus more for garnish
3 green onions, sliced, plus more for garnish
8 butter lettuce leaves OR Lettuce Wraps
Optional toppings: Cilantro leaves, chopped peanuts, sesame seeds, lime wedges

Directions

Julienne carrots, slice green onions and red pepper.

Heat the oil in a large skillet over medium heat for 2–3 minutes. Season the chicken with salt and pepper and then add it to the skillet. Cook for 3–4 minutes, or until browned. Flip the chicken, add red bell pepper, and cook it for another 3–4 minutes, or until the chicken reaches 165°F.

Meanwhile, stir the Pad Thai Mix, water, soy sauce, and red pepper flakes together in a small bowl.

Add the mixture to the skillet with the chicken. Bring it to a simmer over medium heat and continue cooking until the sauce has slightly thickened. Remove the skillet from the heat and stir in the carrot and green onions.

To assemble the wraps, fill each piece of lettuce with a scoop of the chicken and pepper mixture. Then, top them with extra shredded carrot, sliced green onions, chopped peanuts, cilantro leaves, sesame seeds, and a lime wedge, if you’d like.

That’s it! Please let me know if you make this recipe. If you have any recommendations for Thai recipes I could try, I would appreciate it. Let’s make great food together!

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!!

June 10, 2022June 2, 2022

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Creamy Banana Ice Cream – Well Plated (Video)

Summertime means lots of ice cream in my family, and I love to try different flavors. I have a new friend who, last summer, asked me to make banana ice cream. When my hubs heard this, he was in strong agreement, thus my search for the BEST recipe began. Enter Erin over at Well Plated with her AMAZING banana ice cream! You can learn more about Erin here. Your time is most definitely well spent checking out her recipes, she is very passionate about creating delicious and healthy food, and I plan on trying out several of the recipes I’ve seen there.

Creamy, delightful and so easy to make, this banana ice cream is sure to be your new favorite dessert! I used my Pampered Chef Ice Cream Maker for this recipe, along with my handy dandy Classic Batter Bowl. If you are not aware, this bowl is oven-safe, and yes, you can bake a cake in it! Here’s the info on both of these featured products:

Ice Cream Maker

Our compact Ice Cream Maker lets you create your favorite frozen treats any time you want. Use fresh, natural ingredients to mix up smooth, custom-flavored ice cream, custard, frozen yogurt, sorbet, sherbet, and even frozen drinks. You’ll taste the quality—homemade ice cream is smoother, richer, creamier, and less expensive than store-bought. Just push a button to set the timer, add your ingredients, and you’ll have a frozen treat in 45 minutes or less—you can even peek through the clear lid to see it come together! Cover the bowl with the stretchy silicone lid to store it for later.

Details

Includes a bowl, electric lid with paddle, and stretch-fit lid.
Compact design takes up less space so it’s easy to use and store.
Set the timer for 5 to 40 minutes.
Makes up to 1 quart of ice cream—or eight ½-cup servings.

Classic Batter Bowl

Our iconic Batter Bowls are essential for all your measuring, mixing, baking, microwaving, and storing needs. The angled sidewalls with measure markings and wide base make mixing ingredients easy. The open handles and wide spout are perfect for pouring and stacking batter bowls in your cabinet. And the included lid makes it easy to store leftover batter in your fridge.

Product Details

2 qts.
Measure markings in cups, ounces, liters, and milliliters.
Lids and bowls are dishwasher-, microwave-, and freezer-safe.
Bowls are oven-safe to 350°F.

How to Clean

Dishwasher-safe.
See Use & Care for full details.

Enough said – let’s jump right in!!

Ingredients

2 cups heavy cream
5 large egg yolks
1 cup whole milk
2/3 cup sugar
1/4 teaspoon kosher salt
3-4 very ripe bananas
1 tablespoon pure vanilla extract or paste
1 tablespoon dark rum or vodka* – optional, to keep ice cream creamier
4 ounces bittersweet chocolate roughly chopped (about 2/3 cup)

Instructions

First – be sure that the base of your ice cream maker is in the freezer for at least 24 hours before making any ice cream.

Separate egg yolks – you can freeze the egg whites for another recipe. Whisk eggs yolks until combined.

Make an ice bath by filling a very large bowl with ice and water. Add heavy cream to Classic Batter Bowl, and set this into the ice bath. Place a strainer on top of the bowl of heavy cream.

Heat milk, sugar and salt over medium heat just until warm. The sugar will be dissolved, and you should see small bubbles forming around the edges of the milk.

Temper the egg yolks – in order to make the custard without creating scrambled eggs, you want to temper the egg yolks by gradually adding a bit of the warmed milk to the egg yolks, stirring constantly. Once incorporated, add the egg mixture to the rest of the warmed milk in the pan, stirring constantly. Scrape down your pan if necessary, and remove from heat once the custard mixture thickens and coats the back of a spoon.

Pour mixture into cream via the strainer – this will prevent any bits of egg that may have cooked getting into the ice cream.

Place your peeled bananas into the blender, along with half of the custard mixture. Puree, then add back into the mixture in the batter bowl, along with the rum or vodka (if using) and the vanilla. Stir well, then refrigerate for at least 4 hours.

Now it’s time to make the ice cream!! Remove the ice cream maker from the freezer, place electric lid with paddle on top. Power on, and set time for 30 minutes. Once the paddle is moving, pour the banana custard into the ice cream maker. This is the hard part, waiting for it to be finished!

While you’re waiting, grab a 4-ounce bar of bittersweet chocolate and chop into chunks. Approximately 5 minutes before it’s completed the cycle, add in the chocolate chunks.

You can eat it now as soft serve, or cover and let harden to desired consistency.

That’s it! Oh, my goodness, this was so delicious, and I know if you like bananas, you will absolutely LOVE this ice cream!

Please let me know if you give this a try, also if you decide on other add-ins. Please be sure to go and give Erin over at Well Plated some well-deserved love, and tell her I said hello!!

June 7, 2022June 6, 2022

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Chicken Francese – Dinner At The Zoo (Video)

A couple of my friends had a lot going on, including a surgery, so I wanted to make them something they could have for several meals. I found this recipe from Sara over at Dinner At The Zoo. You can read more about Sara here.

I can definitely relate to what Sara shares about trying to feed young kids – sometimes it reminds me of a zoo for sure!! Her recipes are really delicious, I’ve made several a couple of years back, and what I love is that they are super easy to follow and recreate. I was able to easily triple this recipe, in order to give some to our friends, have some for our family, then freeze the rest.

I used our 12″ Stainless Steel Nonstick Skillet to make this recipe, and as you can see in my video, the pan literally wipes clean with a paper towel! I needed to do that during the recipe (per Sara’s instructions) and having this skillet made cooking a breeze.

It’s also dishwasher safe, which is a must in our house. I hate to do the dishes, thank goodness my hubs enjoys it, otherwise I would be in trouble. Enough said, let’s jump right in!!

Ingredients

Chicken

4 boneless skinless chicken breasts
1/3 cup all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon pepper
2 eggs
2 tablespoons milk
1/4 cup olive oil

Lemon Sauce

4 tablespoons butter, divided
1 lemon, thinly sliced
1 tablespoon all-purpose flour
1/2 cup white wine
3/4 cup chicken broth or stock
1 tablespoon lemon juice
Salt & Pepper to taste
2 tablespoons chopped parsley

Instructions

Place chicken on large cutting board, cover with plastic wrap. Alternatively, you can use a reusable bag (see here). Pound with the flat end of the meat tenderizer until they are thin cutlets.

Slice on lemon into thin slices. Juice lemon to make 1 tablespoon lemon juice. Freeze the rest of the lemon juice to use for future recipes.

Whisk together the flour, salt and pepper in the coating tray or bowl. Place the eggs and milk in a separate coating tray or bowl, whisk well.

Dredge each piece of chicken first in the flour, then coat with egg mixture.

Heat the olive oil in a large skillet over medium-high heat. When oil is shimmering, add chicken in a single layer (if they all don’t fit in your pan, cook in batches). Cook for 4 minutes per side, or until golden brown and cooked through.

Remove chicken from the skillet, cover with foil to keep warm and set aside. Wipe out your skillet with a paper towel.

Sauce

Heat 1 tablespoon of butter in the skillet over medium heat. Add lemon slices, and cook for 2-3 minutes or until lemon slices have browned slightly. Remove lemon slices from skillet.