Month: September 2022

Pumpkin Mousse – Favorite Family Recipes (Video)

Pumpkin, pumpkin, everywhere!  I love this time of year, because I get back to baking, and everything smells SO wonderful!!  First, if you’re looking for a pumpkin muffin recipe, click here.  If you’re in need of a wonderful autumn squash soup, click here.  Today’s recipe is a terrific dessert – a Pumpkin Mousse!!

This recipe comes from Favorite Family Recipes.  There are three bloggers, who are also sisters – Emily, Echo and Erica – and you can learn more about them here. It’s so nice to see sisters that not only get along with each other, but can actually work together!  I do not have any sisters, but if I did, I would hope we would be like these gals.  Lovely!!

Back to the recipe – it’s very easy to put together, and I’ll get right to it.  FYI – I used my Flex+ Multi-Prep Set for this recipe, info below:

Flex+ Multi-Prep Set

3 Cordless Prep Tools in One

Slicing, chopping, grating, pureeing, emulsifying, mixing, and blending doesn’t have to be time-consuming or frustrating. With the Flex+, you get three complete cordless, time-saving prep tools in one: an immersion blender, 6-cup (1.5-L) food processor, and a hand mixer, so you can quickly, effortlessly, and safely whip up whatever you’re making, anytime, anywhere.

Just click the power handle to one of the attachments, choose a blade (food processor) or beaters/whisks (hand mixer), pop on one of the batteries, and you’re ready to go. We’ve included two rechargeable batteries to give you about 60 minutes of total run time.

The power handle has push-button control for comfortable one-handed operation. Five speeds (three for the hand mixer) easily adjust during use for flexibility and control. Indicator lights show how much battery life is left and the speed you’re using. A safety lock prevents the Flex+ from accidentally turning on.

Immersion Blender

Big jobs or small, its slim size, stainless blade, and cookware-safe design means you control the texture of the foods you blend. You’ll enjoy smooth soups and gravies, and all kinds of sauces such as pesto, tomato, chimichurri, barbecue, dressings, marinades, mayonnaise, milkshakes, and smoothies. It includes a blending container to make homemade mayonnaise and dressings in under two minutes.

6-cup (1.5-L) Food Processor

Get fresh flavor in a flash without breaking a sweat. Choose one of the three blades based on what you’re making. The multiuse blade can cut foods to the size and texture you want, even purees. The grating blade is reversible so you can coarsely or finely grate fresh ingredients in no time. The slicing blade slices and shaves veggies for salads and sautés, potatoes and zucchini for gratins, and apples or any firm produce. (Please note, the slicing blade won’t slice cheese.)

Hand Mixer

A baker’s and breakfast maker’s best friend. Mix, beat, incorporate, and whip together eggs, batters, meringues, mashed potatoes, whipped cream, frothy egg whites, and more. Includes two beaters and two whisks.

Click on the link to learn more or to purchase:    Flex+ Multi-Prep Set

Let’s jump right in!

Ingredients

For the Mousse

  • 8-ounces softened cream cheese
  • 1 cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • 15-ounces pure 100% pumpkin puree

For the Whipped Cream

  • 1-pint heavy whipping cream
  • ¼ cup granulated white sugar
  • 2 teaspoons vanilla extract

Additional toppings

  • Grated chocolate or chocolate chips
  • Cinnamon
  • Candied pecans

Instructions

Mix cream cheese, sugar and pumpkin pie spice in medium bowl until creamy. Add in pumpkin puree and mix well until fully incorporated. 

In a separate bowl, whisk together heavy whipping cream, sugar and vanilla until stiff peaks form. 

Mix in approximately ¾ of the whipped cream into the pumpkin mixture until combined.

To Serve

Spoon Pumpkin Mousse into serving glass; top with whipped cream, grated chocolate or other toppings as desired. 

Delicious!  Not only is this recipe easy, it’s gorgeous when served and simply delicious!!  Please let me know if you give this a try, I would love to hear from you.  Be sure to head over to visit Emily, Echo and Erica at Favorite Family Recipes, you’ll be glad you did.  Let’s make great food together!!

OCTOBER – Hosts can earn TWO items or sets of our wonderful stoneware 60% off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

OCTOBER GUEST SPECIAL:

Pumpkin Mousse – Favorite Family Recipes (Video)

Light and airy, this delicious Pumpkin Mousse is a fantastic alternative to pumpkin pie! 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course Dessert
Cuisine American
Servings 4 servings
Calories 764 kcal

Equipment

Flex+ Multi-Prep Set
Plastic Mixing Bowl Set
Measuring Cup Set
Mini Mix and Scraper
Easy-Read Measuring Cup Set
Adjustable Zester

Ingredients
  

  • 8 oz softened cream cheese
  • 1 cup brown sugar
  • 2 tsp pumpkin pie spice
  • 15 oz pure 100% pumpkin puree

For the Whipped Cream

  • 1 pint heavy whipping cream
  • ¼ cup granulated white sugar
  • 2 tsp vanilla extract

Additional toppings

  • Grated chocolate or chocolate chips
  • cinnamon
  • candied pecans

Instructions
 

  • Mix cream cheese, sugar and pumpkin pie spice in medium bowl until creamy. Add in pumpkin puree and mix well until full incorporated. 
  • In a separate bowl, whisk together heavy whipping cream, sugar and vanilla until stiff peaks form. 
  • Mix in approximately ¾ of the whipped cream into the pumpkin mixture until combined.
  • To Serve
    Spoon Pumpkin Mousse into serving glass; top with whipped cream,grated chocolate or other toppings as desired. 

Nutrition Estimate

Calories: 764kcalCarbohydrates: 84gProtein: 14gFat: 44gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 140mgSodium: 452mgPotassium: 572mgFiber: 3gSugar: 76gVitamin A: 18317IUVitamin C: 5mgCalcium: 358mgIron: 2mg
Keyword dessert, mousse, pumpkin
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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Honey Sriracha-Lime Salmon – Crème de la Crumb (Video)

My first time ever trying sriracha sauce was when I made this recipe.  I didn’t know what I was missing!  Thanks again to Tiffany over at Crème de la Crumb. You can learn more about Tiffany here.  I’ve featured one of her other recipes, which you can check out here.  She has a ton of delicious recipes!!  Tiffany actually baked her version, but I wanted/needed a quick dinner, and cooking it on the stove-top took less than 15 minutes. 

I was able to try out our NEW Honey Sriracha Seasoning, which was so delicious!!  Here’s some info:

Sweet and Tangy Blend

Bring a little heat to chicken wings, fries, eggs, side dishes, popcorn, or anything you sprinkle this on! Plus, it’s been specially developed to take the high heat in air frying so you can coat fries, potato wedges, and more for better-than-restaurant results. It’s also great mixed in sour cream or mayo for dips and sandwich spreads with a kick.

Made in USA

Product Details

  • Non-GMO, gluten-free, made without nuts, and no artificial flavors, colors, or dyes. Kosher.

Below is my favorite skillet for cooking any seafood.  It brings the best sear, and nothing sticks to the pan! 

10″ Stainless Steel Nonstick Skillet

Get the Perfect Sear Every Time

This innovative pan combines the best features of stainless steel and nonstick cookware. The nonstick mesh coating provides the perfect sear (without the mess) and leaves fond for pan sauces and gravy. The size is perfect for one-pot meals.

Product Details

2¼-qt. capacity.

Includes lid.

The nonstick mesh grid lets you sear food and use fond to make pan sauces and gravy—and it’s as easy to clean as nonstick cookware.

Cleanup is easy because it’s dishwasher-safe.

Use your favorite utensils—even metal!

Heat-safe to 450°F (203°C).

Tempered-glass lid with stainless-steel rim is heat-safe to 400°F (200°C).

Designed without rivets, so there’s no food buildup or rusting.

Tri-ply clad—a heat-conducting aluminum core between an 18/10 stainless steel satin interior layer and a polished stainless 18/0 exterior layer for durability and faster, more even heating.

Flared rims make pouring easy and keep stovetops and counters free of drips.

Guaranteed for life.

Click on the links below to check out wither of the products:

Honey Sriracha Seasoning                                                           10″ Stainless Steel Nonstick Skillet

Let’s jump right in!

Ingredients

  • Two salmon fillets 4-6 ounces (113-170 grams)
  • Two tablespoons (30 mL) melted butter
  • 1/3 cup (110 grams) honey
  • 1/3 cup (100 grams) sriracha
  • 2 tablespoons (30 mL) soy sauce
  • 2 cloves garlic
  • One tablespoon (one gram) Honey Sriracha Seasoning
  • Two limes – one juiced, one sliced
  • One tablespoon (15 mL) olive oil
  • Salt and pepper, to taste
  • One tablespoon (one gram) fresh cilantro, chopped

Instructions

Press two cloves of garlic, melt butter, and chop fresh cilantro.  Slice one lime and juice the other.

Combine butter, honey, sriracha, soy sauce, garlic and lime juice in small bowl.  Whisk well. 

Heat oil over medium heat in skillet. Add salmon fillets, skin side up, season with salt and pepper.  Cook about 6 minutes, then flip and cook an additional 6 minutes. 

Add the Sauce to salmon, along with sliced limes. Cook another 2, until sauce is reduced slightly, basting the salmon in the sauce. 

Remove from heat, top with chopped cilantro and serve immediately.

That’s it!  Easy, healthy and delicious, if you like salmon, you’ll love this recipe.  Please let me know if you give this a try, and be sure to head over to Crème de la Crumb, and check out all of Tiffany’s delicious recipes.  Let’s make great food together!

SEPTEMBER 2022 – Hosts can get TWO pieces of our wonderful cookware 60%off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

SEPTEMBER 2022 GUEST SPECIAL:

Honey Sriracha-Lime Salmon – Crème de la Crumb (Video)

This Honey Sriracha Lime Salmon is packed with flavor, and only takes 15 minutes on the stove-top!! 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 13 mins
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 187 kcal

Equipment

12 inch Stainless Steel Nonstick Skillet
Garlic Press
Chefs Silicone Basting Brush
Silicone Prep Bowl Set
Easy-Read Measuring Cup Set
Honey Sriracha Seasoning
Citrus Press
Adjustable Measuring Spoons
Stainless Steel Mini Whisk
Food Chopper
Silicone Fish Spatula

Ingredients
  

  • 8-12 oz salmon fillets
  • 2 tbsp butter, melted
  • ⅓ cup honey
  • ⅓ cup sriracha
  • 2 tbsp soy sauce
  • 2 garlic cloves, pressed
  • 1 tbsp Honey-Sriracha Seasoning
  • 2 limes – one juiced, one sliced
  • 1 tbsp olive oil
  • kosher salt and pepper, to taste
  • 1 tbsp cilantro, chopped

Instructions
 

  • Press two cloves of garlic, melt butter, and chop fresh cilantro.  Slice one lime and juice the other.
  • Combine butter, honey, sriracha, soy sauce, garlic and lime juice in small bowl.  Whisk well. 
  • Heat oil over medium heat in skillet. Add salmon fillets, skin side up, season with salt and pepper. Cook about 6 minutes, then flip and cook an additional 6 minutes. 
  • Add the Sauce to salmon, along with sliced limes. Cook another 2, until sauce is reduced slightly, basting the salmon in the sauce. 
    Remove from heat, top with chopped cilantro and serve immediately.

Nutrition Estimate

Calories: 187kcalCarbohydrates: 6gProtein: 13gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 46mgSodium: 1105mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 261IUVitamin C: 28mgCalcium: 27mgIron: 1mg
Keyword salmon, sriracha
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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Burst Tomato and Burrata Pasta – How Sweet Eats (Video)

Juicy tomatoes, creamy burrata, with bits of garlic, red pepper and fresh basil over pasta – all of my favorite ingredients in one simple dish?  Yes, please!! Level-up your weeknight dinner, and give this a try!!

It is truly delightful to come across a blogger who is self-taught (like me), and who cheerfully admits to mess ups in the kitchen!  Jessica Merchant, over at How Sweet Eats, is that person, and I love her for it.  You can learn more about Jessica here, although you all may realize she has written a few books; however, our recipe today was the first I’d heard of her, and I am SO glad to have discovered not only this delicious recipe, but such a lovely blogger.  You really do need to read her about section, it will make you smile, and I’ll admit she had me laughing!

Back to this recipe, burst tomato and burrata pasta.  Oh. My. Goodness.  Juicy tomatoes, creamy burrata, with bits of garlic, red pepper and fresh basil over pasta – all of my favorite ingredients in one simple dish?  Yes, please!! I’ll confess, I’ve made this at LEAST…well, maybe I won’t confess, but let’s just say that the folks at my grocery store may very well begin to hide the burrata ad tomatoes from me!!

A couple of changes I made after trying it several times, was first to add an additional 1/4 cup of Parmesan-Reggiano cheese before adding in the pasta. The other change comes from a request from my friend Debbie. Her family likes a more blended type of sauce, but I did not want to pulverize all of the tomatoes. So, I pulled out my Flex + Immersion blender, and blended some, not all, of the tomatoes at this point. This helped to create a silky sauce that, dare I say, was even more lovely than before. This is, of course, purely optional and, depending on your preference, you can either add this step in, or skip it altogether.

I used my Rockcrok for this recipe, and you can learn more about it here:

The Rockcrok® Dutch Oven is the perfect size for cooking for a crowd, and because it’s made from durable clay material, you can use it for any cooking method. It’s safe for the stove-top, broiler, oven, microwave, and grill. Plus, unlike other types of ceramic cookware, you can use Rockcroks right away without needing to preseason.

Product Details

  • 9″ diameter, 4 quarts.
  • Made from clay that’s heat-resistant to 752° F.
  • Sear, braise, simmer, slow cook, fry, boil, bake, broil, microwave, and grill in one pan.
  • No pre-seasoning required.
  • Great heat retention, so food stays hot long after it’s done cooking.
  • Fridge- and freezer-safe.
  • Goes right from the fridge to the heat.
  • Glass lid is oven-safe to 400°F and lets you watch food while it cooks.
  • It’s lightweight—a great alternative to cast-iron cookware.

I LOVE that it goes from the microwave to the stove, to the fridge,  to the oven, to the grill AND to the dishwasher.  It’s so versatile! 

Click here to get yours today!!

Enough said, let’s jump right in!!

Ingredients

  • ¼ cup olive oil
  • 6 garlic cloves, chopped
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper
  • 3 cups cherry or grape tomatoes
  • Kosher salt and freshly ground black pepper
  • ½ pound pasta
  • ¼ cup fresh basil, chopped, plus more for garnish
  • 8 ounces burrata cheese
  • Parmesan-Reggiano Cheese, for garnish

Instructions

Peel and chop garlic cloves.  Heat oil over medium-low heat in Rockcrok or large pan, add garlic, dried basil and red pepper; cook 1-2 minutes, until fragrant.

Add tomatoes, salt and pepper to taste, stirring to coat tomatoes well.  Simmer 20-25 minutes, until tomatoes begin to burst, adjusting heat and adding liquid if necessary.

Meanwhile, cook pasta according to directions, and roll basil together and use shears to slice. Grate cheese.

Add cooked pasta to Rockcrok with tomatoes, tossing to coat pasta well, add a little pasta water only if necessary to coat. At this point, I added a bit of extra grated Parmesan cheese, and used my immersion blender to blend SOME, not all, of the tomato sauce. This is purely optional, but I wanted to give it a try, and the sauce was lovely this way.

Remove from heat, add sliced basil and burrata cheese.  Garnish with Parmesan-Reggiano cheese, more fresh basil and red pepper flakes, if desired. Serve immediately.

That’s it!  This will be a dinner you’ll want to have on rotation, it’s especially great for busy school nights.  Please be sure to go and visit How Sweet Eats and, if you find out her name, please let me know. Let’s make great food together!

SEPTEMBER – Hosts can get TWO pieces of our wonderful cookware 60%off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

SEPTEMBER GUEST SPECIAL:

Burst Tomato and Burrata Pasta

Juicy tomatoes, creamy burrata, with bits of garlic, red pepper and fresh basil over pasta – all of my favorite ingredients in one simple dish?  Yes, please!! Level-up your weeknight dinner, and give this a try!!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 303 kcal

Equipment

Rockcrok Dutch Oven
Garlic Peeler
Manual Food Processor
Easy-Read Measuring Cup Set
Mini Mix and Scraper
Measuring Spoon Set
Adjustable Measuring Spoons
Kitchen Shears
1-cup Prep Bowl Set
Adjustable Double Grater
Pasta Tongs

Ingredients
  

  • ¼ cup olive oil
  • 6 garlic cloves, chopped
  • ½ tsp dried basil
  • ¼ tsp red pepper flakes, plus more for garnish
  • 3 cups cherry or grape tomatoes
  •  Kosher salt and freshly ground black pepper
  • ½ lb pasta
  • ¼ cup fresh basil, chopped or sliced, plus more for garnish
  • 8 oz burrata cheese
  • ¼ cup Parmesan-Reggiano Cheese, plus more for garnish

Instructions
 

  • Peel and chop garlic cloves. Heat oil over medium-low heat in Rockcrok or large pan, add garlic,dried basil and red pepper; cook 1-2 minutes, until fragrant.
  • Add tomatoes, salt and pepper to taste, stirring to coat tomatoes well.  Simmer 20-25 minutes,until tomatoes begin to burst, adjusting heat and adding liquid if necessary.
  • Meanwhile, cook pasta according to directions, and roll basil together (see my video) and use shears to slice.
  • Add cooked pasta to Rockcrok with tomatoes, tossing to coat pasta well, add a little pasta water only if necessary to coat. Add 1/4 cup cheese.* Remove from heat, add sliced basil and burrata cheese.  Garnish with Parmesan-Reggiano cheese, more fresh basil and red pepper flakes, if desired. Serve immediately.

Notes

*At this point, I used my immersion blender to blend some, not all, of the tomatoes.  This is purely optional, however, after trying it both ways, I prefer this method, which created an even more silky sauce.
 
 

Nutrition Estimate

Calories: 303kcalCarbohydrates: 9gProtein: 12gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 278mgPotassium: 462mgFiber: 2gSugar: 5gVitamin A: 1691IUVitamin C: 21mgCalcium: 334mgIron: 1mg
Keyword burrata, pasta, tomaoes
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Imapampchef1 Comment

Copycat Panera Autumn Squash Soup – A Simple Palate (Video)

It’s that time of year again, where folks are craving pumpkin everything!  If you’re looking for a great pumpkin muffin recipe, we’ve got you covered!  Today, I wanted to share a terrific soup recipe from Bethany over at A Simple Palate. You can learn more about Bethany here.  I read that she is a Jersey girl, like me!!  Taking a quick look around, I know that I’ll be back for more wonderful recipes. 

Today’s recipe is a copycat version of that wonderful Autumn Squash soup you may have had at Panera Bread.  My friend Helena had introduced me to this and I’ve always wanted to make it at home. 

Of course, I wanted it to be as easy as possible, so in comes my Deluxe Cooking Blender! Yes, you read that right, it cooks.  I make sauces, soups and jams regularly with Blenda (ugh, yes, I named her), and she even has a heated wash setting!  Here’s more info:

Best Blender for Smoothies—and Soup!

Blenders aren’t just for smoothies anymore. Our innovative blender has settings that heat up to 220˚F (104˚C), which means it doesn’t just blend—it cooks.

With a cooking blender, you can make everything from smoothies and milkshakes to soups, jams, alternative milks, and nut butters. With eight preprogrammed settings and two custom settings, there’s no guesswork. The pitcher has a 6-cup capacity for hot food and 7-cup capacity for cold food, and comes with a tamper, dual-sided cleaning brush, strainer bag, boil-over guard, and a cooking guide with more than 60 recipes.

Product Details

  • 6-cup capacity for hot food.
  • 7-cup capacity for cold food.
  • Includes: Tamper, Dual-Sided Cleaning Brush, Strainer Bag, Boil-Over Guard, and the Deluxe Cooking Blender Cooking Guide which includes more than 60 recipes.
  • 8 preprogrammed settings including: Smoothie, Alt Milk, Grind, Soup, Heated Puree, Sauce, Jam, and Custom Blend.
  • 17½” x 9½” x 9¾”.
  • 2 peak horsepower†

Click the link to learn more, or get yours today!  Deluxe Cooking Blender

Enough said, let’s jump right in!

Ingredients

  • 2 1/2 cups (625 mL) vegetable broth
  • ½ medium onion, peeled and cut into chunks (about ½ cup/125 mL)
  • 2-3 garlic cloves
  • 3 cups butternut squash, peeled and cut into chunks
  • 2 medium carrots, peeled and cut into chunks (about 1 cup/250 mL)
  • 7.5-ounces (213 grams) pumpkin puree
  • 2 tablespoons (30 mL) coconut sugar (or brown sugar)
  • 1 teaspoon (5 mL) salt
  • 1/2 teaspoon (2.5 mL) cracked pepper
  • 1/2 cup (60 mL) canned coconut milk (unsweetened) OR heavy cream
  • 1/2 teaspoon (2.5 mL) cinnamon
  • pinch nutmeg
  • pinch of cayenne *optional
  • pumpkin seeds for topping *optional

Instructions

Peel and remove seeds from squash.  Cut into chunks.

Peel onion, cut into large pieces. Peel and cut carrots into chunks. Peel garlic cloves, leave whole.

Add all ingredients, except the coconut milk and pumpkin seeds, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting; press the wheel to start.

When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the coconut milk or cream. Replace the cap and hold the PULSE button for 5 seconds, or until it is combined.

To serve, pour the soup into bowls and top with more coconut milk or cream, pumpkin seeds and coconut or brown sugar. 

That’s it!  I LOVE that this soup comes together in about 30 minutes, all in the blender.  It tastes very similar to the Panera bread version, plus it’s a lot less expensive.  Thanks to A Simple Palate for such a great recipe.  Please let me know if you give this a try.  Let’s make great food together!

SEPTEMBER – Hosts can get TWO pieces of our wonderful cookware 60%off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

SEPTEMBER GUEST SPECIAL:

Copycat Panera Autumn Squash Soup – A Simple Palate (Video)

This extra creamy and delicious soup recipe from@asimplepalate tastes just like Panera Bread’s Autumn Squash soup!  Making it in our Deluxe Cooking Blender is so easy, soup’s ready in 30 minutes!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 8 mins
Cook Time 30 mins
Total Time 38 mins
Course Soup
Cuisine American
Servings 6 servings
Calories 95 kcal

Equipment

Deluxe Cooking Blender
8 inch Chefs Knife
Garlic Peeler
Scoop Loop
Large Grooved Cutting Board
Vegetable Peeler
Easy-Read Measuring Cup Set

Ingredients
  

  • 2 ½ cups vegetable broth
  • ½ onion
  • 2-3 garlic cloves
  • 2-3 cups butternut squash, peeled and cut into chunks
  • 2 medium carrots, peeled and cut into chunks
  • 7.5 ounces pumpkin puree
  • 2 tbsp coconut sugar (or brown sugar)
  • 1 tsp salt
  • ½ tsp cracked pepper
  • ½ cup canned coconut milk (unsweetened) OR heavy cream
  • ½ tsp cinnamon
  • pinch of nutmeg
  • pinch of cayenne optional
  • pumpkin seeds, for topping optional

Instructions
 

  • Peel and remove seeds from squash. Cut into chunks. Peel onion, cut into large pieces.  Peel and cut carrots into chunks.   Peel garlic cloves, leave whole. 
  • Add all ingredients, except the coconut milk and pumpkin seeds, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting; press the wheel to start.
  • When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the coconut milk or cream. Replace the cap and hold the PULSE button for 5 seconds, or until it is combined.
  • To serve, pour the soup into bowls and top with more coconut milk or cream, pumpkin seeds and coconut or brown sugar. 

Notes

This soup freezes extremely well. To freeze, divide into portions, and freeze in containers for up to three months.

Nutrition Estimate

Calories: 95kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.01gSodium: 418mgPotassium: 301mgFiber: 2gSugar: 6gVitamin A: 9137IUVitamin C: 12mgCalcium: 39mgIron: 1mg
Keyword soup, squash
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment

Air Fryer Buffalo Chicken Egg Rolls – Delish (Video)

As soon as I see a recipe for egg rolls, I’m in!  Not sure why, but I love them, and I really love finding new recipes for my Deluxe Air Fryer.  In case you missed it, I recently did a recipe for Peach Cobbler egg rolls, which you can find here. This recipe from Delish really hit the spot.  We actually had them for dinner instead of an appetizer, and that was okay by everyone! 

Here’s some information on our Air Fryer:

Best Air Fryer for a Family

Enjoy fried foods at home without all the mess, hassle, and oil of deep frying but with all the flavor and texture you love. Ours is family-sized to quickly cook up to six servings, a whole chicken or roast, or appetizers for a crowd. Like a convection oven, super-heated air circulates giving food a crispy texture. No preheating is necessary, saving you precious time. Conveniently fits under kitchen cabinets.

Air Fryer, Rotisserie, & Dehydrator All-in-One

Ours does more than just better-for-you air frying. It makes perfectly-cooked rotisserie chicken, crispy outside and tender inside, so you can skip the hit-or-miss ones at the grocery store. And it dehydrates fruits, veggies, and herbs so you can enjoy their fresh flavors well beyond the season.

Product Details

  • Family-sized 11.6-qt. capacity fits up to a 4 lb. whole chicken.
  • Eight programmed settings: Air Fry, Bake, Roast, Rotisserie, Reheat, Dehydrate, Custom, and Rotate
  • Includes two cooking trays, basket, rotisserie set, drip tray, retrieval tool, removable shield, and a cooking guide.

Click on the link below to learn more, and get your Air Fryer:

Deluxe Air Fryer

Let’s jump right in!

Ingredients

4-ounces (112 grams) cream cheese, room temperature 

2 cups (227 grams) shredded mozzarella cheese  

3 cups (400 grams) shredded chicken

1/4 cup (60 mL) hot sauce 

4 green onions, thinly sliced 

14 egg roll wrappers  

Serve with

  • Ranch Dressing
  • Blue Cheese
  • More sliced green onions

Instructions

Place chicken in Deluxe Multi Cooker with 1 cup water, set to CUSTOM, 10 minutes. Press button to start. Once timer goes off, release pressure and shred chicken.

In medium bowl, combine cream cheese, mozzarella cheese, chicken, hot sauce and green onions, mixing well.

Add @ three tablespoons of the buffalo chicken mixture to the egg roll.  Brush edges of wrapper with water, then fold opposite corners to the middle, fold top side over, then roll.  (See photos and my video). 

Once all are rolled, brush egg rolls all over with melted butter, and place on air fryer racks. Air Fry at 390⁰ F/200⁰ C for 15 minutes, switching trays at the halfway mark. 

Alternatively, you can deep fry egg rolls in heated oil for approximately one minute per side.

Serve with ranch dressing mixed with blue cheese on the side, and more green onions for garnish.

That’s it!  We love this recipe, and it will be a perfect addition to your game days, or any party.  Please let me know if you give this a try, I would truly love to hear from you.  Let’s make great food together.

SEPTEMBER 2022 – Hosts can get TWO pieces of our wonderful cookware 60%off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

SEPTEMBER 2022 GUEST SPECIAL:

Air Fryer Buffalo Chicken Egg Rolls – Delish (Video)

Filled with tender chicken, melty cheese and just enough hot sauce for a nice kick, these scrumptious buffalo chicken egg rolls are a perfect addition to your game day festivities, or anytime! 
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer
Cuisine American
Servings 10 servings
Calories 204 kcal

Equipment

Deluxe Air Fryer
Deluxe Multi Cooker
Quick Shred
Easy-Read Measuring Cup Set
Mini Mix and Scraper
4 Quart Plastic Mixing Bowl
Large Scoop
Large Grooved Cutting Board
Chefs Silicone Basting Brush

Ingredients
  

  • 4 oz cream cheese, room temperature 
  • 2 cups shredded mozzarella cheese  
  • 3 cups shredded chicken
  • ¼ cup hot sauce 
  • 4 green onions, thinly sliced
  • 14 egg roll wrappers  

Serve with

  • Ranch Dressing
  • blue cheese
  • more sliced green onions

Instructions
 

  • Place chicken in Deluxe Multi Cooker with 1 cup water, set to CUSTOM, 10 minutes. Press button to start. Once timer goes off, release pressure and shred chicken.
  • In medium bowl, combine cream cheese, mozzarella cheese, chicken,hot sauce and green onions, mixing well.
  • Add@ three tablespoons of the buffalo chicken mixture to the egg roll.  Brush edges of wrapper with water, then fold opposite corners to the middle, fold topside over, then roll.  (See photos and my video). 
  • Once all are rolled, brush egg rolls all over with melted butter, and place on air fryer racks.
    Air Fry at 390⁰ F/200⁰ C for 15minutes, switching trays at the halfway mark. 
    Alternatively, you can deep fry egg rolls in heated oil for approximately one minute per side.
  • Serve with ranch dressing mixed with blue cheese on the side, and more green onions for garnish.

Nutrition Estimate

Calories: 204kcalCarbohydrates: 12gProtein: 19gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 52mgSodium: 515mgPotassium: 182mgFiber: 0.5gSugar: 1gVitamin A: 235IUVitamin C: 5mgCalcium: 170mgIron: 1mg
Keyword buffalo chicken, egg rolls
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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