Roasted Turkey Legs (Video)

Crispy on the outside, tender and juicy on the inside, and you can use the drippings to make your turkey gravy – and be ahead of the game! 

I usually do this a couple of days before Thanksgiving, so that I can make the gravy in advance.  I love using the leftover meat from the legs for my turkey soup (that recipe to be released soon).  I love using my Double Burner Grill Pan for this recipe, it’s the perfect size!  To add depth of flavor, I used our Herbs de Provence Seasoning.  Delicious!

For this recipe, I used my Double Burner Grill Pan, along with our DELICIOUS Herbs De Provence Seasoning:

Nonstick Double Burner Grill & Press Set

Create rich, grilled flavor right on your stove-top 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 PFOA-free.
  • 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.

Herbs de Provence Seasoning Mix

Salt-free! A robust French blend with highlights of lavender. Delicious as dip with sour cream and mayonnaise or added to shredded chicken salad, tuna salad, roasted potatoes or mixed vegetables. 1.2 oz. Gluten-free.

Click on the links below to get your own Double Burner Grill Pan, Herbs De Provence, and other Thanksgiving essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:

Let’s jump right in!!

Ingredients

  • 6 turkey legs
  • ¾ cup butter, divided
  • 2 cups Turkey broth
  • 1 tablespoon Herbs De Provence
  • Salt and pepper, to taste

Instructions

Preheat oven to 325⁰F/165⁰C.

Place turkey legs in Double Burner Grill Pan or roasting pan.  Divide ½ cup of the butter into pieces, and place under the skin of each turkey leg.  Season with salt and pepper to taste, then sprinkle with Herbs de Provence Seasoning. 

Roast for 110 minutes.

Meanwhile, bring turkey broth to simmer along with the remaining ¼ cup of butter. 

Baste turkey legs three times during the 110 minutes of roasting. Remove from oven; serve immediately.

That’s it!  These are SO easy to make, and you can use the drippings for a delicious make-ahead gravy.  Please let me know if you give this a try.  Do you have a favorite side dish for Thanksgiving?  Please share with me your favorite recipes, I would love to hear from you!

NOVEMBERHosts can earn TWO items or sets of ANYTHING stoneware 60% off!!

Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

Roasted Turkey Legs (Video)

Crispy on the outside, tender and juicy on the inside, and you can use the drippings to make your turkey gravy – and be ahead of the game! 
5 from 1 vote
Prep Time 5 mins
Cook Time 1 hr 50 mins
Course Main Course, Thanksgiving
Cuisine American
Servings 6 servings
Calories 1185 kcal

Ingredients
  

  • 6 turkey legs
  • ¾ cup butter, divided
  • 2 cups turkey broth
  • 1 tbsp Herbs De Provence
  • kosher salt and pepper, to taste

Instructions
 

  • Preheat oven to 325⁰F/165⁰C.
  • Place turkey legs in Double Burner Grill Pan or roasting pan.  Divide ½ cup of the butter into pieces, and place under the skin of each turkey leg. Season with salt and pepper to taste, then sprinkle with Herbs de Provence Seasoning. 
  • Roast for 110 minutes.
  • Meanwhile, bring turkey broth to simmer along with the remaining ¼ cup of butter. 
  • Baste turkey legs three times during the 110 minutes of roasting. Remove from oven; serve immediately.

Notes

You can make these 1-2 days ahead, and reheat at 300⁰ F/150⁰ C in an oven-safe dish covered with foil for 30-45 minutes, until warmed through.

Nutrition

Calories: 1185kcalCarbohydrates: 1gProtein: 133gFat: 69gSaturated Fat: 29gPolyunsaturated Fat: 13gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 543mgSodium: 975mgPotassium: 1875mgFiber: 0.2gSugar: 0.4gVitamin A: 756IUVitamin C: 0.3mgCalcium: 138mgIron: 13mg
Keyword turkey legs
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Perfect Roast Turkey – Ina Garten (Video)

Crispy on the outside, tender and juicy on the inside, this recipe from Ina Garten and Food Network is the perfect way to make your turkey – so you can truly enjoy the day with those you love. 

This is the first time I’ve made this turkey, as I have been very loyal to my other recipe since 1997.  I can honestly say that this recipe is just as good and, due to the fact that there is substantially less prep work, this one I will definitely keep making!

I used my Enameled Cast Iron Pan to roast my turkey – it was perfect in every way!!

14 x 10 (35-cm x 25-cm) Enameled Cast Iron Pan

The Perfect Cast Iron Roasting Pan for Big Meals

This pan will be your secret weapon for special occasions and everyday meals, because it’s like two pans in one: A 3.5″ (9-cm) deep lasagna pan for big batches of family favorites, and a cast iron pan with rack for roast, chicken, and turkey dinners.

The stainless-steel rack lets air circulate around big cuts of meat for even cooking, and the handles sit high so they’re easy to grab and fold for storage. The high sides are great for baked pasta, lasagna, and casseroles, and keep your food from bubbling over. With the durability of cast iron comes a certain weightiness. But not to worry—this pan has two sturdy handles to help you lift and carry from the oven right to your dinner table.

About Enameled Cast Iron

Enameled cast iron is the kind of cookware that will become a fixture at every special meal you make—and that includes weeknight meals. The light enameled exterior means you can start using it right away—no seasoning required—and you can see food browning, so you can avoid scorching it. The beautifully enameled exterior lets you bring this cookware right from the stove or oven to the table, and cast iron’s excellent heat retention means food stays hot and delicious—even if not everyone makes it to the table as soon as dinner’s ready.

Guarantee

  • Lifetime Guarantee

I used our beautiful Carving Set to slice the turkey:

Professional-Quality Carving Set

Carving roasts, holiday hams, or Thanksgiving turkeys doesn’t have to be a daunting task. All you need is a professional-grade carving set to help you carve thin, precise slices, safely, and with impressive results. That’s why this carving knife set is part of our premium forged cutlery collection.

Our carving knife has a long, narrow 8″ (20-cm) blade with a pointed tip and the carving fork has two sharp, long prongs to hold the meat firmly in place while slicing to help keep your hands safe.

About Forged Cutlery

Each piece is crafted from a single piece of fully forged, high-carbon German steel which provides superior cutting and stability, so you can conquer even the biggest cutting tasks. Our forged cutlery has a full tang (the part of the metal that extends into the handle), so you’re guaranteed extra strength and perfect balance. Special bolsters make a smooth transition from the handle to evenly distribute the weight. The ergonomic, pakkawood handles provide a comfortable grip and control. With a lifetime guarantee, you’ll be ready for a lifetime of family gatherings.

Guarantee

  • Lifetime guarantee

PLUS – they are BOTH ON SALE this month ONLY!  Normally the pan is $199, the Carving Set is normally $175.00, you can get them for only $99 each! Click here to get your Roasting Pan, here to pick up the Carving Set, along with other Holiday essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:

Let’s jump right in!!!

Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • Zest from one lemon
  • 1 teaspoon fresh thyme, chopped
  • 1 fresh turkey (10-12 pounds)
  • Kosher salt
  • Freshly Ground black pepper
  • 1 large bunch fresh thyme
  • 1 whole lemon, halved
  • 1 onion, quartered
  • 1 head of garlic, cut in half crosswise

Instructions

Preheat oven to 350°F/180⁰C.

Prepare your lemon, onion and garlic.

Chop thyme and zest lemon. Combine butter, chopped thyme, zest, salt and pepper to taste in small bowl.  Mix well to combine. 

Remove giblets from turkey, then wash inside and out, then pat dry and place in Roasting Pan.  Lift skin on breast of turkey, then insert butter mixture liberally under the skin and above.  Season with salt and pepper to taste.  Place thyme, onion, lemon and garlic inside the cavity of the turkey. Tie legs and wings to body with cooking twine.

Roast turkey about 2 1/2 hours, or until an instant-read thermometer reads 165°F/75⁰C the thickest part of the turkey thigh, pricking the bird just above the crease between the thigh and the place where the turkey breast begins.  The juices should run clear when you cut between the leg and the thigh.  Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes before carving.

That’s it!  I loved how easy this recipe was, and the turkey was perfectly cooked.  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!

NOVEMBERHosts can earn TWO items or sets of ANYTHING stoneware 60% off!!

Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

Perfect Roast Turkey – Ina Garten (Video)

Crispy on the outside, tender and juicy on the inside, this recipe is the perfect way to make your turkey – so you can truly enjoy the day with those you love. 
5 from 1 vote
Prep Time 30 mins
Cook Time 2 hrs 30 mins
Course Main Course, Thanksgiving
Cuisine American
Servings 8 servings
Calories 752 kcal

Ingredients
  

  • ½ cup unsalted butter, softened 1 stick
  • Zest from one lemon
  • 1 tsp fresh thyme, chopped
  • 10-12 lb fresh turkey
  • kosher salt
  • Freshly Ground Black Pepper
  • 1 bunch fresh thyme
  • 1 lemon, halved
  • 1 onion, quartered
  • 1 head garlic, halved

Instructions
 

  • Preheat oven to 350°F/180⁰C. Prepare your lemon, onion and garlic.
  • Chop thyme and zest lemon. Combine butter, chopped thyme, zest, salt and pepper to taste in small bowl.  Mix well to combine. 
  • Remove giblets from turkey, then wash inside and out, then pat dry and place in Roasting Pan.  Lift skin on breast of turkey, then insert butter mixture liberally under the skin and above.  Season with salt and pepper to taste.  
  • Place thyme, onion, lemon and garlic inside the cavity of the turkey.  Tie legs and wings to body with cooking twine.
  • Roast turkey about 2 1/2 hours, or until an instant-read thermometer reads 165°F/75⁰C the thickest part of the turkey thigh, pricking the bird just above the crease between the thigh and the place where the turkey breast begins. The juices should run clear when you cut between the leg and the thigh.  Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes before carving.

Nutrition

Calories: 752kcalCarbohydrates: 4gProtein: 129gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 410mgSodium: 672mgPotassium: 1393mgFiber: 1gSugar: 1gVitamin A: 564IUVitamin C: 10mgCalcium: 82mgIron: 5mg
Keyword Thanksgiving, Turkey
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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!

OCTOBERHosts 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
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Russian
Servings 4
Calories 415 kcal

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
  • 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

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!

Butternut Squash and Chicken Chili (Video)

I had started with a recipe from Country Living, but doctored it enough that it’s not quite the same.  I felt that it was way too watery to be called chili, to be honest.  Also, I did not have any chili seasoning, per se, so I came up with my own version, which is pretty yummy!

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 stove top 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 links below to get yours today: 

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

Enough said, let’s jump right in!

Ingredients

  • 3 cups butternut squash, peeled and cubed
  • 1-pound ground chicken
  • 1 sweet onion, chopped
  • 2 garlic cloves, chopped
  • 1.5 tablespoons olive oil
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes, or to taste
  • 7-ounce can diced green chiles
  • Two (15-ounce) cans black beans, drained and rinsed
  • Two (14.5-ounce) cans diced fire-roasted tomatoes
  • One (28-ounce) Can San Marzano Tomatoes

Toppings

  • Diced onions
  • Sliced jalapenos
  • Shredded Cheddar cheese
  • Sour Cream

Instructions

Chop onions and garlic. Peel and cube butternut squash.

Cook ground chicken, onion, and chopped garlic cloves in olive oil in a large saucepan over medium heat until chicken is cooked through, 5 to 6 minutes.

Stir in spices and diced green chiles; cook 1 minute. Stir in black beans, fire-roasted tomatoes, San Marzano tomatoes, butternut squash, and chicken stock. Season with kosher salt and black pepper. Simmer, covered, until butternut squash is tender, 8 to 10 minutes.

Serve immediately with your favorite toppings.

That’s it!  You can save time if you like by purchasing pre-cut squash, if you like.  My picky husband really loves this recipe, so we will be making this again. 

Please let me know if you give this a try by dropping a comment and photo below. Let’s make great food together!

OCTOBERHosts 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:

Butternut Squash and Chicken Chili

Simple, hearty and delicious, this Butternut Squash and Chicken Chili is comfort food at its best!
5 from 1 vote
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 208 kcal

Ingredients
  

  • 3 cups butternut squash, peeled and cubed
  • 1 lb ground chicken
  • 1 sweet onion, chopped
  • 1 garlic cloves, chopped
  • 1.5 tbsp olive oil
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes, or to taste
  • 7 oz can diced green chiles
  • 2 15-ounce cans black beans, drained and rinsed
  • 2 14.5-ounce cans diced fire-roasted tomatoes
  • 1 28-ounce can San Marzano Tomatoes

Toppings

  • sliced jalapenos
  • diced onions
  • shredded cheese
  • sour cream

Instructions
 

  • Chop onions and garlic. Peel and cube butternut squash.
  • Cook ground chicken, onion, and chopped garlic cloves in olive oil in a large saucepan over medium heat until chicken is cooked through,5 to 6 minutes.
  • Stir in chili seasoning mix and diced green chiles; cook 1minute. Stir in black beans, fire-roasted tomatoes, San Marzano tomatoes, butternut squash, and chicken stock. Season with kosher salt and black pepper. Simmer,covered, until butternut squash is tender, 8 to 10 minutes.
  • Serve immediately with your favorite toppings.

Notes

You can save time if you like by purchasing pre-cut squash, if you like. 
To Freeze:  place in a freezer-safe container or bag, can be frozen up to three months. 

Nutrition

Calories: 208kcalCarbohydrates: 16gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 65mgSodium: 233mgPotassium: 818mgFiber: 4gSugar: 5gVitamin A: 8335IUVitamin C: 29mgCalcium: 80mgIron: 3mg
Keyword butternut squash, chicken chili
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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

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

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

Sweet and Tangy Blend

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

Made in USA

Product Details

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

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

10″ Stainless Steel Nonstick Skillet

Get the Perfect Sear Every Time

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

Product Details

2¼-qt. capacity.

Includes lid.

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

Cleanup is easy because it’s dishwasher-safe.

Use your favorite utensils—even metal!

Heat-safe to 450°F (203°C).

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

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

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

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

Guaranteed for life.

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

Honey Sriracha Seasoning                                                           10″ Stainless Steel Nonstick Skillet

Let’s jump right in!

Ingredients

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

Instructions

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

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

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

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

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

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

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

SEPTEMBER 2022 GUEST SPECIAL:

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

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

Ingredients
  

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

Instructions
 

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

Nutrition

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

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

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

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

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

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

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

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

Product Details

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

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

Click here to get yours today!!

Enough said, let’s jump right in!!

Ingredients

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

Instructions

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

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

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