Ricotta Cheese – She Loves Biscotti (Video)

Creamy and delicious, this ricotta cheese takes only three ingredients to make and is ready in no time!  This wonderful recipe comes from Maria over at She Loves Biscotti.  You can learn more about Maria here.  I will be checking out more of her delicious recipes, as this one was perfect!!

To make it even easier, I used my Deluxe Cooking Blender:

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.

Click here to get yours today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 4 cups whole milk do NOT used ultra-pasteurized/ultra-filtered milk
  • ¼ teaspoon salt
  • 1 ½ tablespoons lemon juice OR white vinegar

Instructions

Add first TWO ingredients, in the order listed to the Deluxe Cooking Blender. Replace and lock the lid. Push the wheel to get to the CUSTOM HEAT setting.  Turn wheel to select 185°F/85⁰C.  Push the wheel again to set the timer to 00:00 minutes. Press the wheel to start.

Once the blender beeps and is done, carefully remove the lid, and add in the lemon juice or white vinegar.  Stir to incorporate, and you will notice that the curds will separate from the whey. Replace the lid and let rest for 15-20 minutes.

Remove the lid, and strain into the strainer bag.  Drain 5-7 minutes for creamier ricotta cheese, and up to 20 minutes for drier cheese. 

Use immediately, or store when cooled up to three days in the refrigerator.

Notes:  To make this on the stove, add the first two ingredients to a large pot (can double recipe), but you will have to stir often and watch the temperature to make sure the milk does not scorch or go beyond 185°F/85⁰C. 

Follow the remaining directions, stir in the vinegar, cover the pot, and use a ladle to scoop cheese into a cheesecloth to drain.

Please be SURE to use whole milk that is NOT ultra-pasteurized, otherwise you will not be able to make this recipe.

To freeze, store in a freezer-safe container for up to one month. 

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

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!!

Ricotta Cheese – She Loves Biscotti (Video)

Creamy and delicious, this ricotta cheese takes only three ingredients to make and is ready in no time! 
5 from 2 votes
Prep Time 1 min
Cook Time 14 mins
Course cheese
Cuisine Italian
Servings 4 servings
Calories 148 kcal

Ingredients
  

  • 4 cups whole milk do NOT used ultra-pasteurized/ultra-filtered milk
  • ¼ tsp salt
  • 1.5 tbsp lemon juice OR white vinegar

Instructions
 

  • Add first TWO ingredients, in the order listed to the Deluxe Cooking Blender. Replace and lock the lid. Push the wheel to get to the CUSTOM HEAT setting. Turn wheel to select 185°F/85⁰C. Push the wheel again to set the timer to 00:00 minutes. Press the wheel to start.
  • Once the blender beeps and is done, carefully remove the lid, and add in the lemon juice or white vinegar. Stir to incorporate, and you will notice that the curds will separate from the whey.
  • Replace the lid and let rest for 15-20 minutes. 
  • Remove the lid, and strain into the strainer bag.  Drain 5-7 minutes for creamier ricotta cheese, and up to 20 minutes for drier cheese. 
  • Use immediately, or store when cooled up to three days in the refrigerator.

Notes

To make this on the stove, add the first two ingredients to a large pot (can double recipe), but you will have to stir often and watch the temperature to make sure the milk does not scorch or go beyond 185°F/85⁰C. 
Follow the remaining directions, stir in the vinegar, cover the pot, and use a ladle to scoop cheese into a cheesecloth to drain.
Please be SURE to use whole milk that is NOT ultra-pasteurized, otherwise you will not be able to make this recipe.
To freeze, store in a freezer-safe container for up to one month. 
If you like a super-creamy texture, you can pop the cheese back in the blender and give a couple of quick pulses.

Nutrition Estimate

Calories: 148kcalCarbohydrates: 12gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 238mgPotassium: 372mgFiber: 0.02gSugar: 12gVitamin A: 396IUVitamin C: 2mgCalcium: 301mgIron: 0.01mg
Keyword homemade, ricotta cheese
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Easy Lemon Curd (Video)

Creamy, with the perfect balance of tart and sweet, this delectable Lemon Curd recipe is a 4-ingredient delight that takes under 30 (hands free) minutes to make! I absolutely LOVE our Deluxe Cooking Blender for SO many reasons, the best being that it COOKS.

It’s used every single day, by hubs for his smoothies, and by me for either homemade soup, jam, to puree veggies, homemade peanut butter, almond milk…I could go on and on. 

As you go through my recipes here, I am hoping that you will check out the many different ways you can utilize this blender, because it really is such a workhorse, and absolutely worth the investment.  I consider this one of my “power tools”, and this month, it is on sale! Blenda (ugh, yes, I named her) even has a heated wash setting!  Here’s more info:

Deluxe Cooking Blender

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 here to learn more, or get yours today, while it’s on sale!  

Deluxe Cooking Blender

Let’s jump right in!

Ingredients

  • ½ cup lemon juice
  • Zest from 3 lemons
  • 1 ½ cups granulated sugar
  • 4 eggs
  • ¼ cup unsalted butter
  • 1/8 teaspoon salt
  • 1 tsp cornstarch

Instructions

Zest and Juice lemons.

Add all ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SAUCE setting; press the wheel to start.

When prompted to “ADD”, press cancel.  Carefully remove the lid, and transfer to a heat safe container. 

Depending on your container, you may want to cover the curd with plastic wrap to prevent a skin from forming.  Cool completely prior to using to fill tartlets, cakes, etc. 

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!

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

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 Lemon Curd

Creamy, with the perfect balance of tart and sweet, this delectable Lemon Curd recipe is a 4-ingredient delight that takes under 30 (hands free) minutes to make!
5 from 4 votes
Prep Time 5 mins
Cook Time 25 mins
Course Dessert
Cuisine English
Servings 12 ounces
Calories 154 kcal

Ingredients
  

  • 3 lemons, zested
  • ½ cup lemon juice 3-4 lemons
  • 1.5 cups granulated sugar
  • 4 eggs
  • ¼ cup unsalted butter
  • tsp salt
  • 1 tsp cornstarch

Instructions
 

  • Zest and juice lemons.
  • Add all ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SAUCE setting; press the wheel to start.
  • When prompted to “ADD”, press cancel. Carefully remove the lid, and transfer to a heat safe container. 
  • Depending on your container, you may want to cover the curd with plastic wrap to prevent a skin from forming.  Cool completely prior to using to fill tartlets, cakes, etc. 

Notes

You can use the straining bag that comes with the blender to strain the curd to ensure there aren’t any bits of zest, although I have never found this step necessary when using the blender.

Nutrition Estimate

Calories: 154kcalCarbohydrates: 26gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 65mgSodium: 22mgPotassium: 35mgFiber: 0.2gSugar: 25gVitamin A: 199IUVitamin C: 6mgCalcium: 12mgIron: 0.3mg
Keyword lemon, lemon curd
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Taco Ring – Pampered Chef (Video)

A classic recipe from Pampered Chef, this deliciously easy Taco Ring is PERFECT for your Superbowl parties, or anytime!!  Many of my in-home party hosts ask me to make this recipe, because it feeds a LOT of people and, of course, it is so tasty!

I used my Large Round Stone, along with our Everything Taco Seasoning for this recipe:

Large Round Stone

Make Tasty Pizza at Home With the Large Round Stone.

It’s great for frozen pizza, coffee cakes, taco rings, pull-apart bread wreaths, and more! The ¾” (2-cm) lip around the edge keeps food and drippings contained, so you can use it to make cookies and brownies. The unglazed interior gives you the light, crispy results our stoneware is known for while the beautiful satin white glazed exterior and easy-to-hold handle design make it the perfect oven-to-table piece.

Everything Taco Seasoning

Flavorful Fiesta

Make meals more flavorful with this one seasoning! And what’s better than tacos? With our Everything Taco Seasoning, you have a sure thing every time. Plus, you can add it to enchiladas, quesadillas, steamed veggies, soups, dips, or anything else you’re making for zesty flavor.

Click here to get your Large Round Stone, and  click here to get your Everything Taco Seasoning today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 1½ lb (700 g) lean (90%) ground beef
  • 1 pkg (1–1.25 oz/30–35 g) taco seasoning mix
  • 1¾ cups (7 oz/200 g) shredded cheddar cheese, divided
  • 2 tbsp (45 mL) water
  • 2 pkg (8 oz /250 g each) refrigerated crescent rolls
  • 1   egg white, lightly beaten

 Optional toppings:

  • salsa, shredded lettuce, chopped onion and tomato, sliced olives, and sour cream

Instructions

Preheat the oven to 375°F/190°C.

Cook the ground beef in a skillet over medium heat for 10–12 minutes or until it’s no longer pink, breaking beef into crumbles, then drain. Stir in the Everything Taco Seasoning, 1 ½ cups of the cheese, and water.

Unroll the crescent dough and separate it into 16 triangles. Arrange the triangles, slightly overlapping, in a circle on a Large Round Stone with the wide ends of the triangles overlapping in the center and points toward the outside. There should be a 5″ (13-cm)-diameter opening in the center of the stone. The narrow triangle points of dough will extend off the edge of the baking stone.

Using a Large Scoop, scoop the filling evenly over the dough in a continuous circle. Bring the points of triangles up over the filling and tuck them under the dough at center to form a ring. (Filling will show.) Brush the top with the egg white. Sprinkle with the remaining cheese. Bake for 25–30 minutes or until it is golden brown. Serve with toppings.

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!

FEBRUARY – Hosts can earn 60% off STONEWARE!!

SALE ITEMS – The Deluxe Cooking Blender, Blender Accessories, the Manual Food Processor AND our Tastebuds Subscription are all on sale!!

GUESTS can earn the Skinny Scraper FREE with and $80 purchase, and BOTH the Skinny Scraper AND Donut Hole Pan FREE with a $100 purchase – plus FREE SHIPPING with any $150 purchase!!

Message me to place an order or to host – I would be thrilled to help you get some FREE and discounted!!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Taco Ring – Pampered Chef

A classic recipe from Pampered Chef, this deliciously easy Taco Ring is PERFECT for your Superbowl parties, or anytime!! 
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Course Appetizer, Main Course
Cuisine Mexican
Servings 8 servings
Calories 394 kcal

Ingredients
  

  • 1.5 lbs lean ground beef
  • 2 tbsp Everything Taco Seasoning
  • 1 ¾ cups shredded cheddar cheese divided
  • 2 tbsp water
  • 2 pkg refrigerated crescent rolls 8 oz/250 g each
  • 1 egg white, lightly beaten

Instructions
 

  • Preheat the oven to 375°F/190°C.
  • Cook the ground beef in a skillet over medium heat for 10–12minutes or until it’s no longer pink, breaking beef into crumbles, then drain. Stir in the Everything Taco Seasoning, 1 ½ cups of the cheese, and water.
  • Unroll the crescent dough and separate it into 16 triangles.Arrange the triangles, slightly overlapping, in a circle on a Large Round Stone with the wide ends of the triangles overlapping in the center and points toward the outside. There should be a 5" (13-cm)-diameter opening in the center of the stone. The narrow triangle points of dough will extend off the edge of the baking stone.
  • Using a Large Scoop, scoop the filling evenly over the dough in a continuous circle.Bring the points of triangles up over the filling and tuck them under the dough at center to form a ring. (Filling will show.) Brush the top with the egg white. Sprinkle with the remaining cheese. Bake for 25–30 minutes or until it is golden brown. Serve with toppings.

Notes

To freeze any leftovers:
Slice into individualized sections, then place in a zip top bag or freezer safe container up to three months. 
To reheat, bake 5-6 minutes in oven or Air Fryer at 350°F/175⁰C until heated through.

Nutrition Estimate

Calories: 394kcalCarbohydrates: 24gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 60mgSodium: 708mgPotassium: 300mgFiber: 0.1gSugar: 6gVitamin A: 131IUVitamin C: 1mgCalcium: 113mgIron: 3mg
Keyword appetizer, easy dinner, easy lunch, gameday, superbowlparty, superbowlpartyfood, taco, taco ring
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Slow Cooker Mexican Shredded Pork Carnitas (Video)

Crispy on the outside, juicy on the inside, my slow cooker Mexican Shredded Pork Carnitas recipe is a six-ingredient, 5-minute prep delight, that your whole family will love! To season the pork, I used our Tex-Mex Rub, and to slow cook the pork, I used our new Rockcrok®Digital Slow Cooker Stand, which pairs with the Rockcrok® Dutch Oven:

Tex-Mex Rub

Say olé to south-of-the-border flavor for tacos, meats and more. Cumin, cinnamon and chili pepper. 2 oz. Gluten-free.

Rockcrok®Digital Slow Cooker Stand

Slow Cook & Keep Warm

Take your Rockcrok® Dutch Oven or Everyday Pan and turn it into a slow cooker with the Rockcrok® Digital Slow Cooker Stand. The slow cooker lets you cook food on your own time, or easily transfer it from the oven or stovetop directly into the stand to keep it warm. Control the temperature and timing of your food with the stand’s digital display and keep your cabinets tidy with compact cord storage for when you aren’t using the stand. Two inset handles make lifting easy, and the stand even wipes clean for simple cleanup.

Rockcrok® Dutch Oven

COOK ANY MEAL FOR A CROWD

The Rockcrok® Dutch Oven is the perfect size for cooking for a crowd, and unlike other types of ceramic cookware, you can use Rockcroks® right away without needing to preseason. The large Rockcrok® Dutch Oven perfect for anything—appetizers, bread, casseroles, braised meats, soups, and more! You’ll never run out of possibilities with this durable, versatile piece.

Rockcrok® Collection

Calling our Rockcrok® Collection versatile is an understatement. It’s made from durable, high-quality clay that’s heat-safe to 752°F (400°C), so you can sear, braise, simmer, slow cook, fry, boil, bake, broil, microwave, and grill in one pan. Rockcrok® pieces transfer effortlessly from freezer to stovetop to oven and back again, all while creating savory roasts, crisp crusts, moist cakes, and one-pot wonders. Since they’re dishwasher-safe, you’ll find reasons to use these lightweight alternatives to cast-iron cookware every day.

Click the links to get your Tex-Mex Rub,  Rockcrok®Digital Slow Cooker Stand and Rockcrok® Dutch Oven today.  You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 3 lb. pork shoulder
  • 2 oranges, juiced
  • 2 tbsp Tex Mex Rub, divided
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 – 4 oz can sliced poblano peppers

Instructions

Juice oranges; chop onions and garlic.

Pat pork dry with a paper towel. Rub one tablespoon of Tex-Mex Rub all over pork.

Combine onions, garlic, one tablespoon of rub, poblano peppers and juice in Rockcrok. Place pork on top of mixture.  Cover and place it in the Rockcrok® Slow Cooker Stand and cook on LOW for 8 hours, or HIGH for 4 hours.

Once cooked, remove pork from Rockcrok, and shred. 

Heat a pan over medium-high heat, and add a very small spoonful of the sauce from the Pork.  Add SOME (not all) of the shredded pork to the pan, cooking one side until it is crispy; remove from pan, and continue with the rest of the pork.

You can heat tortillas in the same pan.  Add shredded pork to tortillas, along with any toppings you like, and serve immediately. 

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!

JANUARY – Hosts can earn DOUBLE FREE PRODUCTS!!

NEW YEAR SALE!! January only, the Deluxe Air Fryer AND the Rapid-Prep Mandoline are both on sale! See below for the sale prices and pick up yours today!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Slow Cooker Mexican Shredded Pork Carnitas

Crispy on the outside, juicy on the inside, my slow cooker Mexican Shredded Pork Carnitas recipe is a six-ingredient, 5-minute prep delight, that your whole family will love!
4.67 from 3 votes
Prep Time 5 mins
Cook Time 8 hrs
Course dinner, Lunch, Main Course
Cuisine Mexican
Servings 8 servings
Calories 182 kcal

Ingredients
  

  • 3 lb pork shoulder
  • 2 oranges juiced
  • 2 tbsp Tex-Mex Rub divided
  • 1 onion chopped
  • 4 cloves garlic chopped
  • 4 oz can poblano peppers

Instructions
 

  • Juice oranges; chop onions and garlic.
  • Pat pork dry with a paper towel. Rub one tablespoon of Tex-Mex Rub all over pork.
  • Combine onions, garlic, one tablespoon of rub, poblano peppers and juice in Rockcrok. Place pork on top of mixture.  Cover and place it in the Rockcrok®Slow Cooker Stand and cook on LOW for 8 hours, or HIGH for 4hours.
  • Once cooked, remove pork from Rockcrok, and shred. 
  • Heat a pan over medium-high heat, and add a very small spoonful of the sauce from the Pork.  Add SOME (not all) of the shredded pork to the pan, cooking one side until it is crispy; remove from pan, and continue with the rest of the pork.
  • You can heat tortillas in the same pan.  Add shredded pork to tortillas, along with any toppings you like, and serve immediately. 

Notes

This freezes well, except I would not brown any you are planning on freezing UNTIL ready to eat. 
Store in a freezer-safe container up to three months. 

Nutrition Estimate

Calories: 182kcalCarbohydrates: 6gProtein: 21gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 215mgPotassium: 458mgFiber: 1gSugar: 4gVitamin A: 133IUVitamin C: 31mgCalcium: 32mgIron: 1mg
Keyword carnitas, mexican pulled pork, pulled pork, shredded pork, tacos
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Pistachio Crusted Salmon – Aubrey’s Kitchen (Video)

Level up your weeknight salmon dinner with this delicious recipe from @aubreyshealthykitchen!  Only six ingredients, and you’ll have a scrumptious and beautiful dinner on the table in 30 minutes!  #salmon #salmondinner #pistachios #30minutemeals #pistachios #recipevideo #howipamperedchef #pamperedchef #everydaywins #imapampchef

Level up your weeknight salmon dinner with this delicious recipe from Aubrey’s Kitchen.  You can learn more about Aubrey here.  Only six ingredients, and you’ll have a scrumptious and beautiful dinner on the table in 30 minutes, which is definitely my kind of dinner!

For this recipe, I used my Medium Stone Bar Pan:

 Perfect When Cooking for Two

This pan is just the right size for packaged brownie and bar cookie mixes, biscuits, delicious dinners for two, roasting vegetables, or reheating leftovers that are better than ever. Plus, it fits in most toaster ovens. Because the unglazed cooking surface draws moisture away, your baked goods, breads, and frozen foods turn out light and crispy every time. The new handle design makes it easy to take in and out of the oven.

Natural Clay Cookware

Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish it from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!

Click here to get yours today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 16 oz. skin-on salmon filets (2 – 8 oz each)
  • ¼ cup roasted and salted pistachios
  • 3 tsp coarse ground Dijon mustard
  • 2 tsp maple syrup
  • ¼ tsp kosher salt, or to taste
  • ¼ tsp black pepper, or to taste

Instructions

Preheat oven to 350°F/175⁰C.

Use Food Chopper to chop pistachios.

Combine mustard, maple syrup, salt and pepper, mix well.

Brush salmon with mixture on all sides; places pistachios in coating try and gently press top and sides of salmon into nuts to coat.

Place on stone, and bake for 20 minutes, or until internal temperature reaches 145°F/63⁰C.

Remove from oven, let salmon rest for 5 minutes prior to serving.

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!

JANUARY – Hosts can earn DOUBLE FREE PRODUCTS!!

NEW YEAR SALE!! January only, the Deluxe Air Fryer AND the Rapid-Prep Mandoline are both on sale! See below for the sale prices and pick up yours today!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Pistachio Crusted Salmon – Aubrey’s Kitchen

Level up your weeknight salmon dinner with this delicious recipe! Only six ingredients, and you’ll have a scrumptious and beautiful dinner on the table in 30 minutes! 
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Course dinner, Main Course
Cuisine American
Servings 2
Calories 433 kcal

Ingredients
  

  • 16 oz skin-on salmon fillets (2 – 8 oz each)
  • ¼ cup roasted and salted pistachios
  • 3 tsp coarse ground Dijon mustard
  • 2 tsp maple syrup
  • ¼ tsp kosher salt
  • ¼ tsp black pepper

Instructions
 

  • Preheat oven to 350°F/175⁰C.
  • Use Food Chopper to chop pistachios.
  • Combine mustard, maple syrup, salt and pepper, mix well.
  • Brush salmon with mixture on all sides; places pistachios in coating try and gently press top and sides of salmon into nuts to coat.
  • Place on stone, and bake for 20-25minutes, or until internal temperature reaches 145°F/63⁰C.
  • Remove from oven, let salmon rest for 5 minutes prior to serving.

Nutrition Estimate

Calories: 433kcalCarbohydrates: 10gProtein: 48gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gCholesterol: 125mgSodium: 474mgPotassium: 1299mgFiber: 2gSugar: 5gVitamin A: 161IUVitamin C: 1mgCalcium: 57mgIron: 3mg
Keyword pistachios, salmon, seafood
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Sunday Sauce – Allrecipes (Video)

Made with love, and lots of tender meat, this Sunday Sauce from Chef John over at Allrecipes is comfort food at its best!  I love so many of Chef John’s recipes, and this is one I’ve made for several years.  I was hesitant to try making Sunday Sauce at first, but listening to Chef John explain how to do it gave me the confidence to give it a try. 

For this recipe, I used our Nonstick Double Burner Grill Pan for the meats, and our 8-Qt. Brilliance Nonstick Stock Pot:

Save on the set! Create rich, grilled flavor right on your stovetop with the Nonstick Double Burner Grill & Press Set. It includes the Nonstick Double Burner Grill and two Grill Presses.

Details

Nonstick Double Burner Grill 

  • 20½” x 10½”.
  • Cleanup is easy because it’s dishwasher-safe.
  • Use your favorite utensils—even metal!
  • The top-of-the-line, ceramic-reinforced, four-layer nonstick coating releases food easily. Plus, it’s made without PFOA.
  • Low-profile cast-in handles let you easily grip while wearing oven mitts.
  • Nests with the Double Burner Griddle for storage.
  • Designed without rivets, so there’s no food buildup or rusting.
  • Heat-safe to 480°F.
  • Guaranteed for life.

Grill Press

  • Includes two.
  • 8½” square.
  • 4½ lbs. 
  • Constructed from heavy-duty cast iron.
  • Enamel coating makes for easy cleanup.
  • Riveted stainless steel handle provides a comfortable, easy grip. 
  • Use it with the Double Burner Grill, Double Burner Griddle, and Grill Pan.
  • We stand by our cookware—it’s guaranteed for life.
  • Dishwasher-safe.

Learn more about our nonstick cookware collection here.

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.

Click here to get your Nonstick Double Burner Grill Pan, and here to get your 8-Qt. Brilliance Nonstick Stock Pot today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 2 tbsp olive oil, divided
  • 1 (1-inch thick) slice beef shank OR chuck roast
  • 2 lbs. pork spareribs
  • 2 bone-in chicken thighs
  • 1 onion diced
  • 1 pinch salt
  • 6 cloves garlic
  • 84 oz. San Marzano tomatoes (3 – 28 oz. cans)
  • 1.5 cups red wine, divided
  • ½ cup water
  • ¼ cup tomato paste
  • ¼ cup freshly grated Parmesan-Reggiano cheese
  • 2 tbsp flat-leaf parsley, chopped
  • 2 tsp salt, or to taste
  • ¼ tsp red pepper flakes, or to taste

Instructions

Preheat oven to 425°F/220⁰C.

Dice onion, chop garlic and parsley; grate cheese. Crush tomatoes. Set aside.

Add 1 tbsp olive oil to roasting pan, along with beef, pork and chicken, flipping meats to coat in oil.  Roast until nicely browned, 20-30 minutes.  Remove from oven; set aside.

Heat remaining oil in large stock pot over medium-high heat until shimmering. Add onions and salt, cooking until translucent, about 5 minutes.  Add in garlic, stirring until fragrant, about one minute. 

Add tomatoes, one cup of the wine, water and tomato paste. Give a stir, then add in all meats to sauce. 

Deglaze roasting pan with remaining red wine, scraping any browned bits.  Add mixture to sauce, along with cheese, parsley, salt and red pepper flakes, mixing to combine.

Once simmering, reduce heat to low. Simmer, uncovered, for approximately 4 hours, or until sauce has reduced and thickened, and meats are falling-off-the-bone tender. Discard bones.

Remove meats to a separate serving dish if you like (I do not do that).  Adjust seasonings to taste. 

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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Sunday Sauce – Allrecipes

Made with love, and lots of meat, this Sunday Sauce is comfort food at its best!  
5 from 2 votes
Prep Time 30 mins
Cook Time 4 hrs 30 mins
Course dinner
Cuisine Italian
Servings 10 servings
Calories 438 kcal