Month: October 2022

Pressure Cooker Chicken Enchilada Soup – Delish (Video)

This is one of the easiest recipes you’ll ever make, and it’s so delicious!  Delish is one of my favorite resources, and I found this in their magazine. 

I realized I use this amazing Deluxe Multi Cooker like a workhorse for so many recipes, I hardly think about sharing it with all of you!  Fixing that now, here’s some info:

Deluxe Multi Cooker

Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer

Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more undercooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!

Confident Cooking

With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use.

Product Details

  • 6-qt. (5.6-L) capacity; 13″ x 15″ x 13″ (33 cm x 38 cm x 33 cm)
  • Includes a stainless-steel inner pot, wire rack, and silicone seal which are all dishwasher-safe, and a cooking guide with recipes and cooking charts.
  • 16 preprogrammed settings: Custom, Sear, Egg, Poultry, Beef/Pork, Seafood, White Rice, Whole Grains, Soup, Beans, Dessert, Steam, Slow Cook, Sous Vide, Yogurt, and Sterilize.
  • Built in carrying handles, hidden cord storage, and an on/off switch.
  • Separate display screen lets you adjust chime volume, brightness, Fahrenheit or Celsius, and adjust for high-altitude cooking if needed.

Recommended

If you check my past recipes, you’ll find me using the cooker time and again, whether for chicken, pork, making yogurt or the Sous Vide method of cooking, it’s used practically every day.  Click the link to get yours today: Deluxe Multi Cooker

Enough said, let’s jump right in!

Ingredients

  • ½ large onion, chopped
  • One (28-ounce) can diced fire-roasted tomatoes
  • One (19-ounce) can Red Enchilada Sauce
  • One (15-ounce) can black beans, drained and rinsed
  • 15-ounces frozen corn
  • 2.5 cups Chicken Stock
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon
  • Ground cumin
  • 2-pounds boneless skinless chicken breast
  • 1/3 cup shredded cheddar cheese
  • ¼ cup heavy cream
  • Kosher salt

Toppings

  • Shredded Cheddar Cheese
  • Sour Cream
  • Fresh Cilantro
  • Tortilla Chips
  • Fresh lime slices

Instructions

Chop the onion, shred the cheese.

In Deluxe Multi Cooker, add first ten ingredients.   Set to POULTRY, press button to start.

Once timer goes off, release pressure. Remove and shred chicken. Add chicken back in, along with cheese and heavy cream, stirring to combine.

Serve immediately with your favorite toppings.

That’s it! You can adjust the spiciness of this dish by the type of enchilada sauce you use.  Please let me know if you give this a try by dropping a comment and photo below. 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:

Pressure Cooker Chicken Enchilada Soup

Creamy, cheesy and oh-so-easy to make, this Chicken Enchilada soup from @Delish is made even easier in the pressure cooker. Dinner is ready in less than 30 minutes, fantastic! 
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 490 kcal

Equipment

Deluxe Multi Cooker
Large Chef's Tongs
Silicone Straining Ladle
8 inch Chefs Knife
Cutting Board
1-cup Prep Bowl Set
Easy-Read Measuring Cup Set
Mini Mix and Scraper
Adjustable Coarse Grater
Quick Shred

Ingredients
  

  • ½ onion, chopped
  • 28 oz diced fire-roasted tomatoes
  • 19 oz red enchilada sauce
  • 15 oz black beans, drained and rinsed
  • 15 oz frozen corn
  • 2.5 cups chicken stock
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 2 lb boneless skinless chicken breast
  • ⅓ cup shredded cheddar cheese
  • ¼ cup heavy cream
  • kosher salt to taste

Toppings

  • shredded cheddar cheese
  • sour cream
  • fresh cilantro
  • tortilla chips
  • fresh lime slices

Instructions
 

  • In Deluxe Multi Cooker, add first ten ingredients.   Set to POULTRY, press button to start. Once timer goes off, release pressure. Remove and shred chicken.
  • Add chicken back in, along with cheese and heavy cream, stirring to combine.
  • Serve immediately with your favorite toppings.

Notes

This soup freezes very well!  Freeze without garnishes or toppings.

Nutrition Estimate

Calories: 490kcalCarbohydrates: 53gProtein: 48gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 112mgSodium: 1353mgPotassium: 1170mgFiber: 11gSugar: 11gVitamin A: 1445IUVitamin C: 12mgCalcium: 112mgIron: 4mg
Keyword chicken enchilada soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment

Pasta e Fagioli with Pancetta (Video)

One of our favorite soups is Pasta e Fagioli.  While I enjoy the Olive Garden version, this is my version I came up with after having the most delectable bowl of soup at a local restaurant.  I could not find any recipe that was comparable.

I kept searching, to no avail, and I decided to come up with my own.  The difference that I wanted was a thicker and creamier texture, and also a bit of smokiness.  Hence, the pancetta!  I hope you’ll give this recipe a try, and let me know what you think.

Of course, for this much soup, I used our 8-qt. (7.6-L) Nonstick Stock Pot, here’s some info about it below:

8-qt. (7.6-L) Nonstick Stock Pot

Batch Cooking With Hassle-Free Cleanup

When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Guarantee

  • 10-year guarantee

Product Details

  • 8-qt. (7.6-L) capacity
  • Includes a lid
  • 8-layer construction with aluminum core for fast, even heating
  • Interior and exterior nonstick coatings resist scratches and help release food easily
  • The stainless-steel cap on the bottom of the pan means you can cook on any stovetop—even induction!
  • Made without PFOA
  • Heat-safe to 480°F (250°C)
  • Dishwasher-safe

Click the link to get yours today:  8-qt. (7.6-L) Nonstick Stock Pot                     

Let’s jump right in!!

Ingredients

  • 2 cups carrots, diced
  • 3 stalks celery, diced
  • 1 sweet onion, finely diced
  • 5 garlic cloves, chopped
  • 1 tablespoon olive oil
  • ¼ teaspoon red pepper flakes, or to taste
  • One (28-ounce) can San Marzano tomatoes
  • 4 (14.5-oz) cans cannellini beans, drained and rinsed
  • 64-ounces chicken stock
  • One rind from Pecorino Romano (optional)
  • Salt and pepper, to taste
  • 8-ounces ditalini pasta, uncooked
  • 1 cup Pecorino Romano cheese, shredded
  • 2 tablespoons fresh basil, julienned

Instructions

Chop carrots, celery, onion and garlic. Roll basil together, and cut using kitchen shears.  Grate Cheese to make one cup.

Place oil in large stock pot over medium heat.  Add diced pancetta, cooking 5 minutes, or until golden. Add carrots, celery and onion, cooking until onion is translucent, about 5 minutes.  Add garlic, cook one minute more, or until fragrant.

Add in red pepper flakes, tomatoes, beans, broth and rind, if using.  Season with salt and pepper, stir to combine.  Bring to a simmer, cook 10 minutes.  Use immersion blender to blend some, not all, of the soup.  Add in ditalini pasta, and cook an additional 10 minutes more.

Remove from heat, and add in cheese and fresh basil, stir to incorporate.  Remove rind.

Serve immediately with more cheese and basil on the side.

That’s it!  I hope that you’ll give it a try, and please let me know what you think.  Please let me know if you give this a try by dropping a comment and photo below. 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:

Pasta e Fagioli with Pancetta

Thick and creamy, this homemade Pasta e Fagioli is full of flavor and has a bit of pancetta to make this a hearty soup you’ll want to make again and again!   
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Italian
Servings 16 servings
Calories 77 kcal

Equipment

8 Quart Nonstick Stock Pot
8 inch Chefs Knife
Flex+ Multi-Prep Set
Cutting Board
Food Chopper
Silicone Spoon
Mini Mix and Scraper
Easy-Read Measuring Cup Set
Adjustable Measuring Spoons
1-cup Prep Bowl Set
Adjustable Double Grater
Silicone Straining Ladle
Kitchen Shears
Adjustable Double Grater

Ingredients
  

  • 2 cups carrots, diced
  • 3 stalks celery, diced
  • 1 onion, diced
  • 5 cloves garlic, chopped
  • 4 oz diced pancetta
  • 1 tbsp olive oil
  • ¼ tsp red pepper flakes, or to taste
  • 28 oz can San Marzano Tomatoes
  • 4 (14.5-oz) cans cannellini beans, drained and rinsed
  • 64 oz chicken stock
  • 1 rind Pecorino Romano Cheese
  • 2 tbsp fresh basil, julienned

Instructions
 

  • Chop carrots, celery, onion and garlic. Roll basil together, and cut using kitchen shears.  Grate Cheese to make one cup.
  • Place oil in large stock pot over medium heat.  Add diced pancetta, cook for about 5 minutes, or until golden. Add carrots, celery and onion, cooking until onion is translucent, about 5 minutes. Add garlic, cook one minute more, or until fragrant.
  • Add in red pepper flakes, tomatoes, beans, broth and rind, if using.  Season with salt and pepper,stir to combine.  Bring to a simmer, cook10 minutes. 
  • Use immersion blender to blend some, not all, of the soup.  Add in ditalini pasta, and cook an additional 10 minutes more.
  • Remove from heat, and add in cheese and fresh basil, stir to incorporate.  Remove rind.
  • Serve immediately with more cheese and basil on the side.

Notes

To Freeze – Store in glass or other freezer-safe container for up to three months.

Nutrition Estimate

Serving: 1245gCalories: 77kcalCarbohydrates: 10gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 247mgPotassium: 350mgFiber: 2gSugar: 5gVitamin A: 2840IUVitamin C: 7mgCalcium: 33mgIron: 1mg
Keyword pasta and bean soup, pasta e fagioli, soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment

One-Pot Chicken Stroganoff – The Chunky Chef (Video)

Who doesn’t love a quick and delicious weeknight dinner??  This recipe comes from Amanda over at The Chunky Chef.  You can learn more about Amanda here, you’ll love her passion and encouragement!! Since my hubby does not eat beef all that much, I was searching for a different type of stroganoff, which is how I came across this recipe.  It’s wonderful and so very easy – I hope you all will enjoy it as much as we did.

For this recipe, I used my new favorite piece, the 5-Qt. Non-Stick Sauté Pan,  for this recipe.  Here’s a little information:

One-Pot Meal Maker

Weeknights have met their match! This 5-qt. (4.7-L) sauté pan has high walls, so it’s perfect for one-pot meals and skillet dinners for the whole family. It’s large enough to cook up to four chicken breasts at a time! The stainless-steel handle and glass lid let you easily transfer this pan from the stovetop to the oven, and the helper handle gives you the support you need to avoid spills. It’s coated on the inside and outside with high-quality nonstick coatings, which helps food slide right out and makes cleanup a breeze.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Guarantee

  • 10-year guarantee

Product Details

  • 5-qt. (4.7-L) capacity
  • 11″ (28-cm) diameter
  • Includes a lid
  • Features a helper handle
  • 8-layer construction with aluminum core for fast, even heating
  • Interior and exterior nonstick coatings resist scratches and help release food easily
  • The stainless-steel cap on the bottom of the pan means you can cook on any stovetop—even induction!
  • Made without PFOA
  • Heat-safe to 480°F (250°C)
  • Dishwasher-safe

Click the link below to get yours today: 

5-Qt. (4.7-L) Non-Stick Sauté Pan             

Let’s jump right in!

Ingredients

  • 1-pound chicken breast, cut into one-inch pieces
  • 3-4 garlic cloves, chopped
  • ½ yellow onion, finely chopped
  • 12-ounces cremini mushrooms, sliced
  • 1 tablespoon all-purpose flour
  • 2.5 cups chicken stock, divided
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • ½ teaspoon paprika
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • ½ cup dry white wine
  • 6-ounces uncooked extra wide egg noodles
  • 3-4 tablespoons sour cream, or to taste
  • 1 teaspoon Dijon mustard
  • Chopped fresh parsley, for garnish

Instructions

Cut chicken breast, dice onion, peel and chop garlic cloves.  Whisk together flour and one tablespoon chicken stock; set aside.

In large pan over medium-high heat, add 1.5 tablespoons oil, heat until shimmering.  Add chicken, season with ¼ teaspoon each salt and pepper.  Cook 5-7 minutes, or until chicken is cooked through.  Remove chicken from pan. 

Add remaining oil to pan, along with onions and mushrooms.  Add remaining black pepper, paprika, thyme, oregano and red pepper flakes.  Sauté for 6 minutes, or until onions are translucent and mushrooms are golden.  Add garlic, stirring to combine, and cook for 30 seconds, until fragrant.  

Pour wine into pan to deglaze, scraping any browned bits from bottom of pan.  Cook two minutes, until wine is reduced by half.

Add in chicken stock, and bring to a simmer.  Add remaining ¾ teaspoon of salt and egg noodles to pan.  Cook uncovered for 8 minutes.  Pour in flour mixture, stirring to combine, cooking for one minute.

Remove from heat.  Add chicken back to pan, and stir in sour cream and mustard.  Top with chopped parsley, and serve immediately.

That’s it!  Such an easy and scrumptious recipe.  Be sure to head over to The Chunky Chef, and tell Amanda I said hello!

Please let me know if you give this a try by dropping a comment and photo below. 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:

One-Pot Chicken Stroganoff – The Chunky Chef

Tender chicken, egg noodles in a deliciously creamy stroganoff sauce, made in one pan and ready in 30 minutes?  I’ll say yes to that!  This recipe is an easy weeknight dinner your family will love!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Russian
Servings 4
Calories 415 kcal

Equipment

5 Quart Nonstick Saute Pan
Quick Slice
Food Chopper
Silicone Spoon
Measuring Spoon Set
Salt and Pepper Grinder Set
Easy-Read Measuring Cup Set

Ingredients
  

  • 1 lb boneless chicken breast
  • 3-4 cloves garlic, chopped
  • ½ onion, chopped
  • 12 oz cremini mushrooms, sliced
  • 3 tbsp olive oil
  • 1 tbsp all-purpose flour
  • 2.5 cups chicken stock
  • 1 tsp kosher salt
  • ¾ tsp black pepper
  • ½ tsp paprika
  • ¼ tsp dried thyme
  • ¼ tsp dried oregano
  • ⅛ tsp red pepper flakes
  • ½ cup dry white wine
  • 6 oz extra wide egg noodles
  • 3-4 tbsp sour cream, or to taste
  • 1 tsp Dijon mustard
  • chopped fresh parsley, for garnish

Instructions
 

  • Cut chicken breast, slice mushrooms, dice onion, peel and chop garlic cloves. Whisk together flour and one tablespoon chicken stock; set aside.
  • In large pan over medium-high heat, add 1.5 tablespoons oil,heat until shimmering.  Add chicken,season with ¼ teaspoon each salt and pepper. Cook 5-7 minutes, or until chicken is cooked through.  Remove chicken from pan. 
  • Add remaining oil to pan, along with onions and mushrooms.  Add remaining black pepper,paprika, thyme, oregano and red pepper flakes. Sauté for 6 minutes, or until onions are translucent and mushrooms are golden.  Add garlic, stirring to combine, and cook for 30 seconds, until fragrant. 
  • Pour wine into pan to deglaze, scraping any browned bits from bottom of pan.  Cook two minutes, until wine is reduced by half.
  • Add in chicken stock, and bring to a simmer.  Add remaining ¾ teaspoon of salt and egg noodles to pan.  Cook uncovered for 8minutes.  Pour in flour mixture, stirring to combine, cooking for one minute.
  • Remove from heat.  Add chicken back to pan, and stir in sour cream and mustard.  Top with chopped parsley, and serve immediately.

Notes

You can substitute beef stock for the chicken stock, if you prefer.

Nutrition Estimate

Calories: 415kcalCarbohydrates: 25gProtein: 33gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 95mgSodium: 955mgPotassium: 1054mgFiber: 2gSugar: 5gVitamin A: 253IUVitamin C: 4mgCalcium: 57mgIron: 2mg
Keyword chicken stroganoff
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment

Chicken Gnocchi Soup – Creme De La Crumb (Video)

**This is an updated post from a while back.  Since it is definitely soup season where I live, I thought I would share again, with a newer video. **

So, I’ve heard a lot about how wonderfully delicious Olive Garden’s Chicken Gnocchi Soup tastes.  I personally had never had chicken gnocchi soup and tell I made it the other day using this wonderful recipe from Tiffany over at https://www.lecremedelacrumb.com/. You can learn more about Tiffany here.

I checked out her blog briefly, and will definitely be heading back there to try out a few more recipes. This one is definitely a keeper, it has everything I love in it: chicken, gnocchi, cream and spinach.  I changed the recipe only slightly, and that I shredded my chicken instead of cooking it and dicing it. I’m sure that way is absolutely fine, but I was lazy and making shredded chicken is so easy in our Multi Cooker!

Deluxe Multi Cooker

Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer

Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more under-cooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!

Confident Cooking

With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use.

Product Details

  • 6-qt. (5.6-L) capacity; 13″ x 15″ x 13″ (33 cm x 38 cm x 33 cm)
  • Includes a stainless-steel inner pot, wire rack, and silicone seal which are all dishwasher-safe, and a cooking guide with recipes and cooking charts.
  • 16 preprogrammed settings: Custom, Sear, Egg, Poultry, Beef/Pork, Seafood, White Rice, Whole Grains, Soup, Beans, Dessert, Steam, Slow Cook, Sous Vide, Yogurt, and Sterilize.
  • Built in carrying handles, hidden cord storage, and an on/off switch.
  • Separate display screen lets you adjust chime volume, brightness, Fahrenheit or Celsius, and adjust for high-altitude cooking if needed.

Recommended

If you check my past recipes, you’ll find me using the cooker time and again, whether for chicken, pork, making yogurt or the Sous Vide method of cooking, it’s used practically every day.  Click the link to get yours today: Deluxe Multi Cooker

Let’s jump right in!

Ingredients:

  • 3 boneless skinless chicken breasts
  • 1 cup water
  • 1/2 cup carrots, diced
  • 1 stalk celery
  • 1/2 white onion
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 4 cups chicken broth
  • Salt and pepper to taste
  • 1 tsp thyme
  • 16 oz. Potato gnocchi
  • 1 ½ cups heavy cream
  • ½ cup milk
  • 1 cup baby spinach

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.

Dice carrots, onion and celery.  Peel and chop garlic.

Heat olive oil in 4-quart sauce pan over medium heat. Add celery, onions, garlic and carrots. Sauté for 2-3 minutes.

Next, add chicken broth, salt, pepper and thyme.  

Bring to a boil, then add gnocchi.  Boil for another 3-4 minutes, then reduce heat and simmer for another 10 minutes.

Add cream and milk; stir. Add in 1 cup of fresh baby spinach. Let this cook for 1-2 minutes more. 

Add the shredded chicken, stirring to incorporate.  Serve immediately.

That’s it! This recipe was so easy, I hope that you will try this and let me know what you think. Please be sure to check out Tiffany’s blog over at https://www.lecremedelacrumb.com/. 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:

Chicken Gnocchi Soup – Creme De La Crumb

Tender chicken and pillowy-soft gnocchi make this velvety soup taste like a dream, and it takes under 30 minutes to make!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Soup
Cuisine Italian
Servings 4 servings
Calories 749 kcal

Equipment

Deluxe Multi Cooker
4 Quart Nonstick Saute Pan
Food Chopper
8 inch Chefs Knife
Cutting Board
1-cup Prep Bowl Set
Adjustable Measuring Spoons
Salt and Pepper Grinder Set
Mini Mix and Scraper
Easy-Read Measuring Cup Set
Silicone Spoon
Glass Mixing Bowl Set
Quick Shred
Adjustable Double Grater
Large Chef's Tongs
Silicone Straining Ladle

Ingredients
  

  • 3-4 boneless skinless chicken breasts
  • 1 cup water
  • ½ cup carrots, diced
  • 1 stalk celery, diced
  • ½ white onion, diced
  • 2 cloves garlic, chopped
  • 1 tbsp olive oil
  • 4 cups chicken stock
  • kosher salt and black pepper, to taste
  • 1 tsp thyme
  • 16 oz potato gnocchi
  • 1.5 cups heavy cream
  • ½ cups milk
  • 1 cup baby spinach

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.
  • Dice carrots,onion and celery.  Peel and chop garlic.
  • Heat olive oil in 4-quart sauce pan over medium heat. Add celery, onions, garlic and carrots. Sauté for 2-3minutes.
  • Add chicken stock, salt, pepper and thyme.  Bring to a boil, then add gnocchi.  Boil for another 3-4 minutes, then reduce heat and simmer for another 10 minutes.
  • Add cream and milk; stir. Add in 1 cup of fresh baby spinach, and cook for 1-2 minutes more. 
  • Add the shredded chicken, stirring to incorporate.  Serve immediately.

Notes

To Freeze – Store in glass or other freezer-safe container for up to three months.

Nutrition Estimate

Calories: 749kcalCarbohydrates: 60gProtein: 33gFat: 43gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 166mgSodium: 888mgPotassium: 887mgFiber: 4gSugar: 12gVitamin A: 5056IUVitamin C: 11mgCalcium: 158mgIron: 6mg
Keyword chicken gnocchi soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Imapampchef1 Comment

Tuscan White Bean Soup with Bacon – No Spoon Necessary (Video)

Creamy and flavorful, this Tuscan white bean and bacon soup from Cheyanne at No Spoon Necessary is absolutely delicious, and incredibly easy to make! You can learn more about Cheyanne here.

For this recipe, I used our 8-qt. (7.6-L) Nonstick Stock Pot, here’s some info about it below:

8-qt. (7.6-L) Nonstick Stock Pot

Batch Cooking With Hassle-Free Cleanup

When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Guarantee

  • 10-year guarantee

Product Details

  • 8-qt. (7.6-L) capacity
  • Includes a lid
  • 8-layer construction with aluminum core for fast, even heating
  • Interior and exterior nonstick coatings resist scratches and help release food easily
  • The stainless-steel cap on the bottom of the pan means you can cook on any stovetop—even induction!
  • Made without PFOA
  • Heat-safe to 480°F (250°C)
  • Dishwasher-safe

Click the link to get yours today:  8-qt. (7.6-L) Nonstick Stock Pot                     

Let’s jump right in!!

Ingredients

  • 10 bacon strips – diced
  • 2 shallots, finely diced (about 1.5 cups)
  • 3 medium carrots, finely diced (about ¾ cup)
  • 3 celery stalks, finely diced (about ¾ cup)
  • 4 garlic cloves, chopped
  • ¼ teaspoon red pepper flakes, or to taste
  • ¼ teaspoon black pepper, or to taste
  • ½ cup white wine
  • 4 cups chicken OR vegetable stock
  • 2 (14.5-ounce) cans Cannellini or Great Northern Beans, UNDRAINED
  • 2 sprigs fresh rosemary
  • 1 Bay leaf
  • 1 Parmesan Cheese rind
  • ¼-½ cup heavy cream
  • 1 tablespoon fresh flat parsley, chopped
  • ½ cup Parmesan Reggiano cheese, grated, plus more for serving

Instructions

Cut bacon into pieces. Dice carrots, celery and shallots. Peel and chop garlic.

In large stock pot, cook bacon over medium heat until crisp; remove with slotted spoon from pan, set aside.  Leave one tablespoon of the bacon drippings in pot.

Increase heat to medium-high. Add shallots, carrots and celery to the pot. Sauté 3 minutes, then add in garlic, red pepper flakes, salt and pepper.  Cook until fragrant, about one minute.

Add wine to pot, scraping up brown bits from the bottom of the pan. Cook until wine is reduced to half, about 3-4 minutes.

Add stock, beans with liquid, rosemary, Bay leaf and Parmesan rind to pot, stirring to combine ingredients.  Increase heat to high to bring to a boil, then reduce heat and simmer 15-18 minutes, until flavors meld.

Remove rosemary, Bay leaf and rind (you can leave the rind in or remove it to your preference). Add in cream and grated Parmesan cheese. ​Use an immersion blender to partially blend soup to make it creamy. Add in the bacon, stir and add in the parsley, stir. Serve immediately.

All done! I hope that you’ll give it a try, and please let me know what you think.  Do head over to visit Cheyanne over at No Spoon Necessary, her blog is terrific!! Please let me know if you give this a try by dropping a comment and photo below. 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:

Tuscan White Bean Soup with Bacon – No Spoon Necessary

Creamy and flavorful, this Tuscan white bean and bacon soup is absolutely delicious, and incredibly easy to make!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Italian
Servings 4 servings
Calories 286 kcal

Equipment

8 Quart Nonstick Stock Pot
8 inch Chefs Knife
Flex+ Multi-Prep Set
Cutting Board
Food Chopper
Silicone Spoon
Easy-Read Measuring Cup Set
Silicone Straining Ladle

Ingredients
  

  • 10 bacon strips, cut into pieces
  • 1.5 cups shallots, finely diced (@ 2 large shallots)
  • ¾ cup carrots, finely diced (@3 medium carrots)
  • 4 cloves garlic, chopped
  • ¼ tsp red pepper flakes, or to taste
  • ¼ tsp black pepper, or to taste
  • ½ cup white wine
  • 4 cups chicken or vegetable stock
  • 2 (14.5-ounce) cans Cannellini or Great Northern Beans, UNDRAINED
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 1 Parmesan cheese rind
  • 1/4-1/2 cup heavy cream
  • 1 tbsp fresh flat parsley, chopped
  • ½ cup Parmesan Reggiano cheese, plus more for garnish

Instructions
 

  • Cut bacon into pieces. Dice carrots, celery and shallots. Peel and chop garlic.
  • In large stock pot, cook bacon over medium heat until crisp;remove with slotted spoon from pan, set aside. Leave one tablespoon of the bacon drippings in pot.
  • Increase heat to medium-high. Add shallots, carrots and celery to the pot. Sauté 3 minutes, then add in garlic, red pepper flakes, salt and pepper.  Cook until fragrant, about one minute.
  • Add wine to pot, scraping up brown bits from the bottom of the pan. Cook until wine is reduced to half, about 3-4 minutes.
  • Add stock, beans with liquid, rosemary, Bay leaf and Parmesan rind to pot, stirring to combine ingredients.  Increase heat to high t bring to a boil, then reduce heat and simmer 15-18 minutes, until flavors meld.
  • Remove rosemary, Bay leaf and rind (you can leave the rind in or remove it to your preference).
  • Add in cream and grated Parmesan cheese. ​Use an immersion blender to partially blend soup to make it creamy. Add in the bacon, stir and add in the parsley, stir. Serve immediately.

Notes

To Freeze – Store in glass or other freezer-safe container for up to three months.

Nutrition Estimate

Calories: 286kcalCarbohydrates: 28gProtein: 14gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 36mgSodium: 624mgPotassium: 685mgFiber: 4gSugar: 12gVitamin A: 4464IUVitamin C: 12mgCalcium: 219mgIron: 2mg
Keyword tuscan bean soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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Banana Dark Chocolate Chip Muffins – Life Made Simple (Video)

Pillowy soft and delicious, these muffins are a perfect balance of banana and dark chocolate. Once you give these a try, you won’t want to stop at just one!  Jumbo Banana Chocolate Chip muffins come from Life Made Simple. You can learn more about them here.

I used dark chocolate, as it is supposed to be healthier in a few ways, you can learn about here. We prefer it to milk chocolate, but of course, use whatever you like when you make these muffins.

For this recipe, I used our Large Muffin Pan, which is the same pan I used when making these Taco Cups. Here’s some info:

Large Muffin Pan

Jumbo Muffins & More

From supersized muffins to stuffed peppers, pot pies to miniature ice cream cakes, you can make a wide variety of sweet and savory favorites in our Large Muffin Pan. Each of the six wells are 4″ (10-cm) across and have a 1¼-cups (295-mL) capacity. Whether it’s breakfast on the go, time for dessert, or individual-sized dinners, this pan has you covered.

Made from high-quality, durable carbon steel that evenly cooks baked goods. The nonstick coating releases food easily and offers effortless cleanup and the blue enamel exterior makes it pretty.

Guarantee

  • Three-year guarantee

Product Details

  • Heat-safe to 450°F (230°C) in conventional and convection ovens
  • Freezer-safe
  • 14½” x 10″ (37 cm x 25 cm)
  • 4″ (10-cm) wells with 1¼-cups (295-mL) capacity
  • Hand wash
  • PFOA-free

Let’s jump right in!

Ingredients

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sugar
  • 1 scoop Enrichables Pea Protein
  • 1 scoop Enrichables Super Veggie Protein
  • 3 medium bananas, mashed (about one cup)
  • 1 large egg, room temperature
  • ½ cup canola or vegetable oil
  • 1 teaspoon vanilla extract
  • 6-ounces Semisweet chocolate, such as Scharffen Berger, roughly chopped
  • Turbinado sugar, for sprinkling

Instructions

Preheat your oven to 350°F/175⁰C*.  You can use muffin liners, or brush each well lightly with canola oil.

Peel and mash bananas. Chop chocolate and set aside. I used a bar of dark chocolate, but you certainly could use semi-sweet, milk or dark chocolate chips. By chopping the chocolate bar, this gives you a variety of chunks and sizes throughout your muffins.

Whisk together flour, baking soda and salt, one scoop EACH super veggie protein and pea protein in small bowl. Set aside.

Combine sugar, bananas, egg, oil and vanilla in a separate bowl.  Add dry ingredients and chocolate, mixing just until combined, so as not to result in tough muffins.

Fill each well 2/3 of the way with muffin mixture.  I used my large scoop four times to fill each muffin tin.

Sprinkle turbinado sugar over each muffin, and bake for 28 minutes if using the Large Muffin Pan, until a cake tester inserted in the middle comes out clean.

Cool 5 minutes, then remove from pan. 

All done! If you have any left, you can freeze them for a couple of months, or store in an airtight container for up to 4 days.

Please head over to visit the folks over at Life Made Simple and say hello. If you find a recipe you’d like me to review, please comment below.

Please let me know if you give this a try by dropping a comment and photo below. 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:

Banana Dark Chocolate Chip Muffins – Life Made Simple (Video)

Pillowy soft and delicious, these muffins are a perfect balance of banana and dark chocolate. Once you give these a try, you won’t want to stop at just one! 
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 28 minutes
Course Muffins
Cuisine American
Servings 6 muffins
Calories 608 kcal

Equipment

Large Muffin Pan
Chefs Silicone Basting Brush
8 inch Chefs Knife
Cutting Board
Enrichables Pea Protein
Enrichables Super Veggie Protein
Easy-Read Measuring Cup Set
Adjustable Measuring Spoons
Petite Measure All Cup
Plastic Mixing Bowl Set
Stainless Steel Whisk
Mix 'N Scraper
Large Scoop
Silicone Oven Mitt Set
Stackable Cooling Rack Set
Cake Tester and Releaser

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup granulated sugar
  • 1 scoop Enrichables Pea Protein
  • 1 scoop Enrichables Super Veggie Protein
  • 3 medium ripe bananas, mashed
  • 1 large egg, room temperature
  • ½ cup canola or vegetable oil
  • 1 tsp vanilla extract
  • 6 oz Semisweet chocolate, such as Scharffen Berger, roughly chopped
  • Turbinado sugar, for sprinkling

Instructions
 

  • Preheat your oven to 350°F/175⁰C*.  You can use jumbo muffin liners, or brush each well lightly with canola oil.
  • Peel and mash bananas. Chop chocolate and set aside. I used a bar of dark chocolate, but you certainly could use semi-sweet, milk or dark chocolate chips. By chopping the chocolate bar,this gives you a variety of chunks and sizes throughout your muffins.
  • Whisk together flour, baking soda, salt, one scoop EACH super veggie protein and pea protein in small bowl. Set aside.
  • Combine sugar, bananas, egg, oil and vanilla in a separate bowl.  Add dry ingredients and chocolate, mixing just until combined, so as not to result in tough muffins.
  • Fill each well 2/3 of the way with muffin mixture.  I used my large scoop four times to fill each muffin tin.
  • Sprinkle turbinado sugar over each muffin, and bake for 28minutes if using the Large Muffin Pan, until a cake tester inserted in the middle comes out clean.
  • Cool 5 minutes, then remove from pan. 

Notes

*The temperature of your oven may need to be adjusted, based on the type of muffin tin you are using.  The original recipe has a temperature set to 375⁰F/190⁰C.
For mini muffins, bake 14 to 16 minutes
For regular-sized muffins, bake 18 to 20 minutes
 

Nutrition Estimate

Calories: 608kcalCarbohydrates: 78gProtein: 7gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 29mgSodium: 391mgPotassium: 417mgFiber: 5gSugar: 43gVitamin A: 92IUVitamin C: 5mgCalcium: 30mgIron: 4mg
Keyword bananas, chocolate chip, muffins
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment