Salmon With Jack Daniels Sauce (Video)

***I am a Pampered Chef Consultant – please contact me by clicking any of the buttons above ​when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

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Made from scratch, this rich glaze from Michael DeLong over Allrecipes is subtly sweet and spicy, and perfect for salmon! 

I used my 8″ (20-cm) Signature Nonstick Fry Pan to roast the garlic, and my 12″ Stainless Steel Nonstick Skillet to cook the salmon:

8″ (20-cm) Signature Nonstick Fry Pan

NONSTICK BREAKFAST FRY PAN

Brown, fry, and saute easily in our 8″ (20-cm) Signature Nonstick Fry Pan. It’s the perfect size for omelets and crepes but can be used for frying and sautéing plenty more than just your favorite breakfast foods.

About Signature Nonstick Cookware

We call it our signature cookware collection because it’s that good. This cookware is designed for the way you cook, clean, and store. Because this cookware is designed without rivets, there’s no food buildup or rusting, and they’re dishwasher-safe for easy cleanup. The removable handle helps you save space in your cabinets, oven, and dishwasher. The top-of-the-line titanium-reinforced, four-layer nonstick coating is made without PFOA and provides even heat conduction and consistent results every time. With a lifetime guarantee, this cookware is a smart and savvy investment that will last!

Guarantee

Pan: Lifetime guarantee

Removable handle: 5-year guarantee

12″ Stainless Steel Nonstick Skillet

Go-To Skillet for One-Pot Meals

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

4¼-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 (230°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 the links to get your 8″ (20-cm) Signature Nonstick Fry Pan and 12″ Stainless Steel Nonstick Skillet today. You’ll be glad you did. 

Let’s jump right in!!

Ingredients

Jack Daniel’s Sauce

  • 1 bulb garlic
  • 1 tablespoon olive oil
  • 1 1/3 cup dark brown sugar
  • 1 cup pineapple juice
  • 2/3 cup water
  • ¼ cup teriyaki sauce
  • 1 tablespoon soy sauce
  • 3 tablespoons lemon juice
  • 3 tablespoons minced white onion
  • 1 tablespoon bourbon whiskey
  • 1 tablespoon crushed pineapple
  • ¼ teaspoon cayenne pepper

Salmon

  • 1-pound Salmon fillets
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

For the Jack Daniel’s Sauce

Preheat oven to 325⁰ F/165 ⁰ C. Cut off the very top of the garlic bulb, so that you can see some of the garlic.  Place bulb in small oven safe pan or baking dish, trimming root if needed for bulb to sit flat.  Drizzle with olive oil, cover with aluminum foil. Bake for one hour, until cloves are soft and fragrant. 

Remove from oven, set aside until slightly cooled.  Squeeze bulb to remove cloves.  Set aside two teaspoons for this recipe; you can freeze the remaining garlic for another recipe.

In saucepan, combine brown sugar, pineapple juice, water, teriyaki sauce and soy sauce, bring to a boil. 

Add in garlic, lemon juice, onion, bourbon whiskey, pineapple and cayenne pepper, mixing to incorporate.  Simmer for 40 minutes, or until the liquid reduces by half.  The sauce should be thick; simmer up to 10 minutes longer if necessary.

For the Salmon

Pat the salmon fillets dry with paper towels. Heat oil in skillet over medium heat. When oil is hot, but not smoking, add salmon to pan, skin side down.  Season with salt and pepper and cook for 6 minutes per side.

Pour 1/3 cup of the Jack Daniel’s sauce over the salmon and cook an additional 2 minutes.

Serve with more sauce on the side.

That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!

Salmon With Jack Daniels Sauce (Video)

Made from scratch, this rich glaze from Michael DeLong over Allrecipes is subtly sweet and spicy, and perfect for salmon! 
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Course dinner, Main Course
Cuisine American
Servings 4 servings
Calories 571 kcal

Ingredients
  

  • 1 bulb garlic
  • 1 tbsp olive oil
  • 1 ⅓ cup dark brown sugar
  • 1 cup pineapple juice
  • cup water
  • ¼ cup teriyaki sauce
  • 1 tbsp soy sauce
  • 3 tbsp lemon juice
  • 3 tbsp white onion minced
  • 1 tbsp bourbon whiskey
  • 1 tbsp crushed pineapple
  • ¼ tsp cayenne pepper

For the Salmon

  • 1 lb salmon fillets
  • 1 tbsp olive oil
  • kosher salt and pepper to taste

Instructions
 

  • For the Jack Daniel’s Sauce
    Preheat oven to325⁰ F/165 ⁰ C. Cut off the very top of the garlic bulb, so that you can see some of the garlic.  Place bulb in small oven safe pan or baking dish, trimming root if needed for bulb to sit flat.  Drizzle with olive oil, cover with aluminum foil. Bake for one hour, until cloves are soft and fragrant. 
  • Remove from oven,set aside until slightly cooled.  Squeeze bulb to remove cloves.  Set aside two teaspoons for this recipe; you can freeze the remaining garlic for another recipe.
  • In saucepan,combine brown sugar, pineapple juice, water, teriyaki sauce and soy sauce, bring to a boil. 
  • Add in garlic, lemon juice, onion, bourbon whiskey, pineapple and cayenne pepper, mixing to incorporate.  Simmer for 40 minutes, or until the liquid reduces by half.  The sauce should be thick; simmer up to 10 minutes longer if necessary.
  • For the Salmon
    Pat the salmon fillets dry with paper towels. Heat oil in skillet over medium heat. When oil is hot, but not smoking, add salmon to pan, skin side down.  Season with salt and pepper and cook for 6 minutes per side.
  • Pour 1/3 cup of the Jack Daniel’s sauce over the salmon and cook an additional 2 minutes.
  • Serve with more sauce on the side.

Notes

I have been making the sauce one day ahead, so that I can serve this on a weeknight. 
Another option is to roast several bulbs of garlic at once, and split them into the amounts need for the next time you make this sauce.

Nutrition Estimate

Calories: 571kcalCarbohydrates: 85gProtein: 24gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 62mgSodium: 1015mgPotassium: 810mgFiber: 0.4gSugar: 81gVitamin A: 103IUVitamin C: 11mgCalcium: 92mgIron: 2mg
Keyword copycat jack daniels sauce, jack daniels sauce, salmon
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Mango Confetti Salsa (Video)

***I am a Pampered Chef Consultant – please contact me by clicking any of the buttons above ​when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

Subscribe below to get emails whenever I share new recipes!

Juicy mango combined with crispy veggies makes a delicious salsa that can be served with tortilla chips, seafood or tacos!! I have made this Pampered Chef recipe for years and wanted to share it with you ahead of Memorial Day, as it’s so delicious and a wonderful, healthy salsa to serve alongside our other grilling favorites.

What is jicama? Jicama is a root vegetable, sometimes called a “Mexican Potato”. However, it tastes very similar to an apple and can be eaten raw. Jicama can usually be found in the produce section of the grocery store, usually near plantains and other Spanish fruits and vegetables.  If you are unable to find any jicama near you, feel free to substitute 1/2 of a peeled green apple for the jicama in this recipe.

I used my Manual Food Processor, Veggie Wedger and Chili Lime Rub for this recipe:

Manual Food Processor

Our Manual Food Processor can take care of nearly all your chopping and mincing needs, without needing an outlet. Add your ingredients to the bowl and pump the handle for fast salsa, dip, cookie dough, baby food, and tapenade. The more you pump, the finer it cuts! When you’re done, the handle locks into the lid for easy storage in your cabinets.

Guarantee

  • 5-year guarantee

Product Details

  • 5½” (14-cm) diameter
  • 3 cups (750 mL)
  • Includes lid with pump handle, bowl, blade post, and storage lid
  • Pump locks down for easy storage

Veggie Wedger

An Easy-to-Use Vegetable Wedger

With this Veggie Wedger, you’ll get six identically sized fruit or veggie wedges with just one quick motion. It’s perfect for meal prep, salads, and after-school snacks.

Our Veggie Wedger has serrated stainless blades that easily glide through any fruit or veggie that doesn’t have a pit, like potatoes (except sweet potatoes), onions, and citrus. You’ll love how it slices tomatoes without crushing them. Just place the fruit or veggie in the base and push the top down. Voila! You now have perfectly even wedges ready for air frying, salads, or snacks for yourself or your kids. The soft-grip handles let you cut large amounts comfortably, and the nonslip base keeps the Veggie Wedger secure when slicing.

Chili Lime Rub

A Kick of Flavor

This fan favorite has been brought back. It’s a classic combination of chili peppers and tangy lime and is perfect for shrimp, chicken, beef, pork, or fish. Keep some on your bar cart to rim margaritas!

Made in the USA

Product Details

  • 2 oz.
  • Gluten-free
  • Kosher

Click the links to get your Manual Food Processor, Veggie Wedger and Chili Lime Rub today. You’ll be glad you did. Let’s jump right in!!

Ingredients

  • 1 large mango
  • 1/2 small jicama
  • 1/3   orange bell pepper
  • 1/3   red bell pepper
  • 1   jalapeño pepper
  • 1/3 small red onion
  • 1 tbsp fresh lime juice
  • 1/4 tsp salt
  • 1/2 tsp Chili Lime Rub
  • Tortilla chips – optional

Dice mango, jicama and bell peppers into 1-in. pieces.

Cut jalapeño in half and remove stem and seeds. Peel red onion and use Veggie Wedger to wedge onion. Use two of the six wedges for this recipe (save the rest for another use).

Combine mango, jicama, bell peppers, jalapeño and onion in Manual Food Processor; cover and pump handle until coarsely chopped. Add lime juice and salt; pump handle to chop to desired consistency, removing lid and scraping down sides of bowl as necessary. Pour salsa into serving bowl.

Sprinkle with Chili Lime Rub. Serve with tortilla chips, if desired.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

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DECEMBER ONLY!  HOLIDAY DEALS !  – Buy 3, Get 1 Free – Find last-minute gifts and stocking stuffers for everyone on your list with these mixing and measuring must-haves. Click here to shop the sales!

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HOSTS FREE MYSTERY GIFT Through Dec. 18, get a free mystery gift worth $29+ and can choose one different available items or set at 60% off when guest sales are $200 or more – details below. !! Contact me to set up your VIRTUAL or IN-HOME party today!

GUESTS: GIFTS WITH PURCHASE- Choose either the All-Purpose Spreader or Measure-All Cup® for FREE when you spend $90 or more. FREE SHIPPING with any $150 purchase. 👉👉👉 SHOP HERE: https://bit.ly/DECimapampchef👈👈👈

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Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Mango Confetti Salsa (Video)

Juicy mango combined with crispy veggies makes a delicious salsa that can be served with tortilla chips, seafood or tacos!!
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 minute
Course Appetizer
Cuisine Mexican
Servings 6 servings
Calories 39 kcal

Ingredients
  

  • 1 large mango
  • ½ small jicama can substitute green apple
  • orange bell pepper
  • red bell pepper
  • 1 jalapeño pepper
  • small red onion
  • 1 tbsp lime juice freshly squeezed
  • ¼ tsp salt
  • ½ tsp Chili Lime Rub
  • tortilla chips for serving – optional

Instructions
 

  • Dice mango, jicama and bell peppers into 1-in. pieces. Cut jalapeño in half; remove stems and seeds. Peel red onion and use Veggie Wedger to wedge onion.Use two of the six wedges for this recipe (save the rest for another use).
  • Combine mango, jicama, bell peppers, jalapeño and onion in Manual Food Processor; cover and pump handle until coarsely chopped. Add lime juice and salt;pump handle to chop to desired consistency, removing lid and scraping downsides of bowl as necessary. Pour salsa into serving bowl. Sprinkle with Chili Lime Rub. Serve with tortilla chips, if desired.

Notes

If you are unable to find any jicama near you, feel free to substitute 1/2 of a peeled green apple for the jicama in this recipe.

Nutrition Estimate

Calories: 39kcalCarbohydrates: 10gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gSodium: 113mgPotassium: 151mgFiber: 2gSugar: 6gVitamin A: 820IUVitamin C: 40mgCalcium: 10mgIron: 0.3mg
Keyword appetizer, mango, salsa
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Coconut Ice Cream – Self Proclaimed Foodie (Video)

***I am a Pampered Chef Consultant – please contact me by clicking any of the buttons above ​when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

Subscribe below to get emails whenever I share new recipes!

This creamy coconut ice cream recipe from Krissy over at Self Proclaimed Foodie is the perfect treat for a hot day!  You can learn more about Krissy here.  I recently reviewed another of Krissy’s recipes for Colcannon, which was spectacular! 

For this recipe, I used our Ice Cream Maker and Classic Batter Bowl:

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.
  • Includes a Basic Vanilla Ice Cream recipe.

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.

Click the link to get your Ice Cream Maker and Classic Batter Bowl today. You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 6 egg yolks
  • ¾ cup sugar
  • 1 cup sweetened shredded coconut
  • 1 cup half and half
  • 1 cup heavy cream
  • 1 cup coconut milk
  • 14-ounce can of coconut cream

Instructions

Separate egg yolks from egg whites (save egg whites for another use).  Whisk yolks with sugar until pale yellow in color. Set aside.

Toast shredded coconut in a heavy saucepan over medium heat until lightly browned.

Slowly add in half and half, heavy cream, coconut milk and coconut cream to pan, stirring to combine. Heat just until bubbles begin to form – do NOT bring to a boil. 

Add ¼ cup of hot mixture into the yolk/sugar mixture, whisking quickly to temper the yolks.  Continuing adding ¼ cup of the hot mixture until completely incorporated into the yolks. 

Pour combined mixture back into pan, heat over medium-low heat until thickened.  You will know it’s ready when custard leaves a line that is not dripping on back of spoon.

Pour combined mixture back into pan, heat over medium-low heat until thickened.  You will know it’s ready when custard leaves a line that is not dripping on back of spoon..

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.   

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

👉👉👉 SHOP HERE: https://bit.ly/DECimapampchef 👈👈👈

DECEMBER ONLY!  HOLIDAY DEALS !  – Buy 3, Get 1 Free – Find last-minute gifts and stocking stuffers for everyone on your list with these mixing and measuring must-haves. Click here to shop the sales!

👉👉👉  CLICK HERE TO SHOP 👈👈👈

HOSTS FREE MYSTERY GIFT Through Dec. 18, get a free mystery gift worth $29+ and can choose one different available items or set at 60% off when guest sales are $200 or more – details below. !! Contact me to set up your VIRTUAL or IN-HOME party today!

GUESTS: GIFTS WITH PURCHASE- Choose either the All-Purpose Spreader or Measure-All Cup® for FREE when you spend $90 or more. FREE SHIPPING with any $150 purchase. 👉👉👉 SHOP HERE: https://bit.ly/DECimapampchef👈👈👈

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Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Coconut Ice Cream – Self Proclaimed Foodie (Video)

This creamy coconut ice cream recipe is the perfect treat for a hot day! 
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Ice Cream Maker 35 minutes
Course Dessert, ice cream
Cuisine American
Servings 6 servings
Calories 754 kcal

Ingredients
  

  • 6 egg yolks
  • ¾ cup sugar
  • 1 cup shredded sweetened coconut loosely packed
  • 1 cup half and half
  • 1 cup heavy cream
  • 1 cup coconut milk
  • 14 ounces coconut cream

Instructions
 

  • Separate egg yolks from egg whites (save egg whites for another use).  Whisk yolks with sugar until pale yellow in color. Set aside.
  • Toast shredded coconut in a heavy saucepan over medium heat until lightly browned.
  • Slowly add in half and half, heavy cream,coconut milk and coconut cream to pan, stirring to combine. Heat just until bubbles begin to form – do NOT bring to a boil. 
  • Add ¼ cup of hot mixture into the yolk/sugar mixture, whisking quickly to temper the yolks. Continuing adding ¼ cup of the hot mixture until completely incorporated into the yolks. 
  • Pour combined mixture back into pan, heat over medium-low heat until thickened.  You will know it’s ready when custard leaves a line that is not dripping on back of spoon.
  • Pour into Classic Batter Bowl, cover and place in an ice bath, until coconut custard mixture reaches 45⁰F.
  • Remove the bowl of the ice cream maker from the freezer and attach the assembled clear lid to the bowl.  Set the timer for 30minutes.  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.   

Notes

Can be served immediately, or freeze for hard ice cream.

Nutrition Estimate

Calories: 754kcalCarbohydrates: 42gProtein: 9gFat: 65gSaturated Fat: 50gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 253mgSodium: 58mgPotassium: 493mgFiber: 4gSugar: 34gVitamin A: 985IUVitamin C: 3mgCalcium: 111mgIron: 4mg
Keyword coconut, ice cream
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

One-Pan Coconut Lime Chicken – Delish (Video)

***I am a Pampered Chef Consultant – please contact me by clicking any of the buttons above ​when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

Subscribe below to get emails whenever I share new recipes!

Tender chicken in a sauce that’s both sweet and spicy, this One-Pan Coconut-Lime Chicken recipe gives you a quick dinner that levels up any night of the week!

I found this recipe on Delish, and I’ve said it before, and I’ll say it again – Delish has a TON of amazing recipes, including the one I’m featuring today! I gave their unlimited membership a try last year, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet.

For this recipe, I used my favorites, the Enameled Cast Iron Skillet with Lid, the Food Chopper and the Quick Slice.

Enameled Cast Iron Skillet with Lid

Braising Pan and Skillet in One

Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, sauté, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor.

This classic gray skillet has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. With the durability of cast iron comes a certain weightiness. But not to worry—this skillet has two sturdy handles to help you lift and carry dishes from the oven right to your dinner table. Plus, cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready.

Guarantee

  • Lifetime guarantee

Food Chopper

One of our most popular kitchen tools, the Food Chopper makes quick work of chopping veggies, cooked meat, and nuts in seconds. It’s the solution to tear-free onion chopping! It’s equipped with a unique stainless-steel blade that rotates with each press of the plunger for consistent results. The more you press the plunger, the finer the chop. 

Quick Slice

Cut Ingredients Without Squishing

The Quick Slice cuts your favorite fruits and vegetables into even slices with one simple motion. The unique, V-shaped blades won’t squish soft foods while cutting, and it’s big enough to slice halves of avocado, a ball of fresh mozzarella, or a bunch of strawberries or mushrooms all at one time. It’s the perfect tool for people who love salads or sheet-pan meals. The BPA-free plastic handles surround the stainless steel blades, so you can quickly and comfortably slice ingredients.

Click the links to get your own Enameled Cast Iron Skillet with Lid , Food Chopper and Quick Slice today. You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 tsp. sweet paprika
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tbsp. coconut oil or vegetable oil
  • 1 small yellow onion finely chopped
  • 1 small jalapeño stemmed, seeded, finely chopped
  • 3 cloves garlic finely chopped
  • 4 tsp. finely chopped peeled ginger (from 1 [2″] piece))
  • 2 cups cherry tomatoes sliced
  • 1 tbsp. tomato paste
  • 1 (15-oz.) can unsweetened coconut milk
  • 1 tbsp. light brown sugar
  • 1/4 c. fresh cilantro coarsely chopped
  • 1 tbsp. fresh lime juice

Instructions

Chop onion, garlic, and ginger.  Remove seeds and finely chop jalapeño . Slice tomatoes.

Season chicken all over with paprika, salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon of coconut oil. Sear chicken 5-6 minutes per side, until golden brown. Transfer chicken to a plate.

In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.

Add coconut milk and brown sugar and bring to a boil, stirring until sugar is dissolved. Nestle chicken, with any accumulated juices, into skillet and return to a boil. Turn heat down and simmer until chicken is cooked through, about 5-7 minutes more, or until internal temperature reaches 165°F/75⁰C.

Remove from heat. Stir in cilantro and lime juice.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

👉👉👉 SHOP HERE: https://bit.ly/DECimapampchef 👈👈👈

DECEMBER ONLY!  HOLIDAY DEALS !  – Buy 3, Get 1 Free – Find last-minute gifts and stocking stuffers for everyone on your list with these mixing and measuring must-haves. Click here to shop the sales!

👉👉👉  CLICK HERE TO SHOP 👈👈👈

HOSTS FREE MYSTERY GIFT Through Dec. 18, get a free mystery gift worth $29+ and can choose one different available items or set at 60% off when guest sales are $200 or more – details below. !! Contact me to set up your VIRTUAL or IN-HOME party today!

GUESTS: GIFTS WITH PURCHASE- Choose either the All-Purpose Spreader or Measure-All Cup® for FREE when you spend $90 or more. FREE SHIPPING with any $150 purchase. 👉👉👉 SHOP HERE: https://bit.ly/DECimapampchef👈👈👈

👉👉👉 SHOP HERE: https://bit.ly/NOVimapampchef 👈👈👈

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

One-Pan Coconut Lime Chicken – Delish (Video)

Tender chicken in a sauce that’s both sweet and spicy, this One-Pan Coconut-Lime Chicken recipe gives you a quick dinner that levels up any night of the week!
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Course dinner, Main Course
Cuisine American
Servings 4 servings
Calories 234 kcal

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 tsp sweet paprika
  • 1 tsp kosher salt
  • ¼ tsp Freshly Ground Black Pepper
  • 2 tbsp coconut oil or vegetable oil
  • 1 small yellow onion finely chopped
  • 1 jalapeño stemmed, seeded and finely chopped
  • 3 cloves garlic finely chopped
  • 4 tsp fresh ginger finely chopped
  • 2 cups cherry tomatoes sliced
  • 1 tbsp tomato paste
  • 1 15 oz can coconut milk
  • 1 tbsp light brown sugar
  • ¼ cup cilantro freshly chopped
  • 1 tbsp lime juice freshly squeezed

Instructions
 

  • Chop onion, garlic, and ginger. Remove seeds and finely chop jalapeño . Slice tomatoes.
  • Season chicken all over with paprika, salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon of coconut oil. Sear chicken 5-6 minutes per side, until golden brown. Transfer chicken to a plate.
  • In same skillet over medium heat, heat remaining 1 tablespoon oil.Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring,until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.
  • Add coconut milk and brown sugar and bring to a boil, stirring until sugar is dissolved. Nestle chicken, with any accumulated juices, into skillet and return to a boil. Turn heat down and simmer until chicken is cooked through, about 5-7 minutes more, or until internal temperature reaches 165°F/75⁰C.
  • Remove from heat. Stir in cilantro and lime juice.

Notes

You can store any leftovers in a sealed container up to three days, or freeze in a freezer safe container up to three months.

Nutrition Estimate

Calories: 234kcalCarbohydrates: 9gProtein: 25gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 72mgSodium: 755mgPotassium: 682mgFiber: 1gSugar: 6gVitamin A: 606IUVitamin C: 28mgCalcium: 25mgIron: 1mg
Keyword coconut chicken, coconut lime chicken
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Easy Coconut Rice – Ahead of Thyme (Video)

***I am a Pampered Chef Consultant – please contact me by clicking any of the buttons above ​when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

Subscribe below to get emails whenever I share new recipes!

So simple to make, yet incredibly full of flavor, this Easy Coconut Rice recipe will quickly become a family favorite! I LOVE rice like my husband loves pasta, but I was getting bored of making it the same way.

I have had a mental block about using coconut in savory dishes forever.  For me, coconut means sweet – ice cream, cookies, pie, you get the idea.

It was only when I made Sous Vide Mahi Mahi that I discovered a recipe for coconut rice, and I was intrigued.  I really liked the recipe, but I hate cooking rice on the stove (I get way too distracted by everything).

I searched for other recipes and came across this gem from Sam and Dan over at Ahead of Thyme.  You can learn more about them here.  Such a beautiful family, and yet another terrific recipe! I previously made their Cranberry Apple Cobbler, which was divine. 

I love this recipe because I can use my 3-Qt. Micro-Cooker Plus:

The 3-qt. Micro-Cooker® Plus cooks starchy side dishes like rice, quinoa, pasta, polenta, and potatoes in the microwave. It includes a boil-over guard that works with the lid to circulate liquids, so your microwave stays clean and free of spills.

Click here to get your 3-Qt. Micro-Cooker Plus today. You’ll be glad you did.

Let’s jump right in!!

Ingredients

  • 2 cups Jasmine Rice
  • 1 (400mL) can Coconut milk
  • 1 cup water
  • 1 teaspoon salt or to taste
  • 1 teaspoon granulated sugar or to taste
  • 1 tablespoon cilantro freshly chopped for garnish

Instructions

In a medium bowl, rinse Jasmine rice several times in cold water, until the water is clear.  Drain rice, and place in 3-Qt. Micro-Cooker Plus. Add coconut milk, water, salt and sugar to micro-cooker, then stir to mix ingredients. Cover with lid. 

Microwave 5 minutes on HIGH, then 10 minutes at 50% cooking power.  Let rest, covered, for 5 minutes.

Carefully remove lid, and fluff rice with fork.  Top with freshly chopped cilantro, if desired.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

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Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Easy Coconut Rice – Ahead of Thyme

So simple to make, yet incredibly full of flavor, this Easy Coconut Rice recipe will quickly become a family favorite!
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Asian
Servings 8 servings
Calories 171 kcal

Ingredients
  

  • 2 cups Jasmine Rice rinsed
  • 1 400mL can coconut milk
  • 1 cup water
  • 1 tsp salt or to taste
  • 1 tsp sugar or to taste
  • 1 tbsp cilantro freshly chopped for garnish – optional

Instructions
 

  • In a medium bowl, rinse Jasmine rice several times in cold water, until the water is clear.  Drain rice,and place in 3-Qt.Micro-Cooker Plus. Add coconut milk, water, salt and sugar to micro-cooker, then stir to mix ingredients. Cover with lid. 
  • Microwave 5 minutes on HIGH, then 10 minutes at 50% cooking power.  Let rest, covered, for 5 minutes.
  • Carefully remove lid, and fluff rice with fork.  Top with freshly chopped cilantro, if desired.

Notes

Notes: 
To cook on the stove, after rinsing rice, add all ingredients to saucepan, and bring to a boil over high heat.
Turn heat down to low, cover and simmer 20 minutes. Uncover, and cook for an additional 5 minutes.
Fluff rice, top with cilantro, if desired.

Nutrition Estimate

Calories: 171kcalCarbohydrates: 38gProtein: 3gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 295mgPotassium: 54mgFiber: 1gSugar: 1gVitamin A: 3IUVitamin C: 0.02mgCalcium: 14mgIron: 0.4mg
Keyword coconut rice
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Pressure Cooker Mississippi Pot Roast – Amanda’s Cookin’ (Video)

***I am a Pampered Chef Consultant – please contact me by clicking any of the buttons above ​when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

Subscribe below to get emails whenever I share new recipes!

With only 5 ingredients, you can make this succulent Mississippi Pot Roast recipe is incredibly delicious, cooked in one hour!! If you’ve not heard of Amanda’s Cookin’, do yourself a favor and check out her recipes.  You can learn more about Amanda here. Her recipes are always wonderful!  There are many recipes for Mississippi Pot Roast out there, and some folks add a bunch of ingredients.  I loved that Amanda kept it simple and the incredible flavor of this traditional pot roast is not lost.

For this recipe, I used our 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.

Click the link to get your Deluxe Multi Cooker today.

Let’s jump right in!

Ingredients

  • 3-4 pounds chuck roast
  • 1 packet Ranch Seasoning
  • 1 packet au jus gravy
  • 2 tablespoons unsalted butter (optional)
  • 10 pepperoncini peppers
  • ½ cup pepperoncini juice (from jar)

Instructions

Add chuck roast and all other ingredients to inner pot of Deluxe Multi Cooker. Set to BEEF/PORK for 60 minutes.

When the timer is up, press CANCEL. Press STEAM-RELEASE. Carefully remove chuck roast from the inner pot.

Shred meat and serve topped with au jus and pepperoncini.