Pan-Seared Halibut with Creamed Corn & Tomatoes – Eating Well (Video)

***I am a Pampered Chef Consultant – please contact me by click 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!!***

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Full of summer flavors, this recipe from Eating Well has made-from-scratch creamed corn, delicious pan-seared halibut and juicy tomatoes – a five-star dinner that is so easy to make!  If you’re not familiar with them, you can learn more here.

For this recipe, I used my Kernel Cutter,Garlic Peeler & Slicer Set, and Quick Slice:

Kernel Cutter

The Kernel Cutter’s curved and serrated stainless blade quickly removes kernels from cobs, and the plastic husker blade slices through corn silks and husks. The large ergonomic handle provides a comfortable grip and easy maneuverability.

Garlic Peeler & Slicer Set

If you avoid cooking with fresh garlic because you don’t like garlic-scented hands, the Garlic Peeler & Slicer Set lets you peel and slice garlic instantly, without touching raw garlic. All you have to do is pop a few cloves into the peeler and roll it over a hard surface. Voila, the peels come off like magic! Put the peeled cloves into the slicer and twist to create perfectly even, thin slices of garlic.

Garlic Peeler

  • 5″.
  • White flexible silicone tube.
  • Dishwasher-safe.
  • One-year guarantee.

Garlic Slicer

  • 2¼” x 3½”.
  • White.
  • Two separate wells each fit 1–2 garlic cloves.
  • Disassembles for cleaning; snaps back together easily.
  • Also slices chocolate, nuts, and hard cheese.
  • Dishwasher-safe.

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.

Get your Kernel Cutter,Garlic Peeler & Slicer Set, and Quick Slice today. You’ll be glad you did.

Let’s jump right in!

Ingredients

For the Corn

  • 4 ears corn, husked
  • 1 ½ cups whole milk
  • 2 cloves garlic
  • 1 sprig fresh thyme
  • 1 tablespoon butter
  • ¼ cup chopped shallot
  • 2 tablespoons all-purpose flour
  • 2 tablespoons grated Parmesan cheese
  • ¼ teaspoon ground pepper

For the Tomatoes

  • 3 cups tomatoes, sliced
  • 1 clove garlic
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt

For the Halibut

  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 ¼ pounds halibut, cut into 4 portions

Instructions

Remove the husks from the corn and cut kernels from cobs using the Kernel Cutter and set aside. Break the cobs in half and place in a large saucepan.

Add milk, 2 garlic cloves and thyme. Cook over medium heat until starting to simmer around the edges. Remove from heat, cover and let steep for 10 minutes. Strain into a glass measuring cup or small bowl; discard the solids.

Meanwhile, slice the tomatoes with the Quick Slice the remaining garlic clove into a medium bowl. Stir in tomatoes, basil, 1 tablespoon oil and 1/4 teaspoon salt. Set aside.

Finely Chop shallots. Melt butter in the pan over medium heat. Add shallots and cook, stirring occasionally, until soft, about 1 minute. Add the reserved corn kernels and cook, stirring occasionally, until starting to soften, about 3 minutes. Sprinkle with flour and cook for 30 seconds. While stirring, slowly add the milk. Adjust heat to maintain a simmer, cover and cook until thickened, about 5 minutes. Stir in Parmesan and 1/4 teaspoon each salt and pepper. Cover and set aside.

Sprinkle halibut with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the halibut and cook, turning once, until lightly browned and just cooked through, 5 to 7 minutes total. Serve the halibut with the reserved creamed corn and tomatoes.

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!!

September 2023 – HOSTS Choose ANYTHING 60% off – Including NEW products! Hosts can choose one item 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- Spend $90 or more – get a FREE Microwave Grip Set. Spend $120 and get a FREE Microwave Grip set AND free Cut & Store Containers. FREE SHIPPING with any $150 purchase.

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

SEPTEMBER ONLY!  TASTEBUDS

During September, you can get 25% off NEW TasteBuds Subscriptions! This is the perfect time to try out all that TasteBuds has to offer. Make sure to use code SEP23TB at checkout!

👉👉👉  https://www.pamperedchef.com/pws/marianielsen/pws-special-offers 👈👈👈

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!!

Pan-Seared Halibut with Creamed Corn & Tomatoes – Eating Well (Video)

Full of summer flavors, this recipe has made-from-scratch creamed corn, delicious pan-seared halibut and juicy tomatoes – a five-star dinner that is so easy to make! 
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Course dinner
Cuisine American
Servings 4 servings
Calories 335 kcal

Ingredients
  

For the Corn

  • 4 ears corn husked
  • 1.5 cups whole milk
  • 2 cloves garlic
  • 1 sprig thyme
  • 1 tbsp butter
  • ¼ cup shallot finely chopped
  • 2 tbsp all-purpose flour
  • 2 tbsp Parmesan cheese
  • ¼ tsp Freshly Ground Black Pepper

For the Tomatoes

  • 3 cups tomatoes sliced
  • 1 clove garlic sliced
  • 3 tbsp basil freshly sliced
  • 1 tbsp extra virgin olive oil
  • ¼ tsp salt

For the Halibut

  • ¼ tsp salt
  • ¼ tsp Freshly Ground Black Pepper
  • 1 tbsp extra virgin olive oil
  • 1 ¼ lb halibut cut into 4 portions

Instructions
 

  • Remove the husks from the corn and cut kernels from cobs using the Kernel Cutter and set aside. Break the cobs in half and place in a large saucepan.
  • Add milk, 2 garlic cloves and thyme. Cook over medium heat until starting to simmer around the edges. Remove from heat, cover, and let steep for 10 minutes. Strain into a glass measuring cup or small bowl; discard the solids.
  • Meanwhile, slice the tomatoes with the Quick Slice the remaining garlic clove into a medium bowl. Stir in tomatoes,basil, 1 tablespoon oil and 1/4 teaspoon salt. Set aside.
  • Melt butter in the pan over medium heat. Finely chop shallots. Add shallots and cook, stirring occasionally, until soft, about 1 minute. Add the reserved corn kernels and cook, stirring occasionally, until starting to soften, about 3minutes. Sprinkle with flour and cook for 30 seconds. While stirring, slowly add the milk. Adjust heat to maintain a simmer, cover and cook until thickened,about 5 minutes. Stir in Parmesan and 1/4 teaspoon each salt and pepper. Cover and set aside.
  • Sprinkle halibut with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the halibut and cook, turning once, until lightly browned and just cooked through, 5 to 7 minutes total.

Notes

You can substitute cod for the halibut, if you like!

Nutrition Estimate

Calories: 335kcalCarbohydrates: 15gProtein: 32gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 90mgSodium: 496mgPotassium: 1089mgFiber: 2gSugar: 9gVitamin A: 1379IUVitamin C: 17mgCalcium: 168mgIron: 1mg
Keyword basil, corn, halibut, pampered chef, pamperedchef, tomatoes
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Salmon With Jack Daniels Sauce (Video)

***I am a Pampered Chef Consultant – please contact me by click 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!!***

Subscribe below to get emails whenever I share new recipes!

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!

Sous Vide Mahi Mahi With Avocado Cilantro Cream Sauce – Went here 8 This (Video)

***I am a Pampered Chef Consultant – please contact me by click 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!!***

Subscribe below to get emails whenever I share new recipes!

Quick and delicious, this Sous Vide Mahi Mahi With Avocado Cilantro Cream Sauce is an amazing meal made even easier in the Deluxe Multi Cooker! This wonderful recipe comes from Danielle over at Went Here 8 This. You can learn more about Danielle here. I LOVED this recipe, and will head back over there to see what other deliciousness I can find!

Here’s a quick Sous Vide refresher:

Sous Vide is a method of cooking foods in a water bath at a precisely controlled (lower) temperature for an extended period time. The results speak for themselves. You won’t ever worry about overcooking an expensive cut of meat, it will come out perfectly tender and juicy, based on the temperature YOU select, every single time. So far, I notice also that using the sous vide method leaves me time to do other things, as it’s a matter of placing your food in a reusable or zip top bag and into the water, pressing START and it does its thing.

Sous Vide and Seafood

The sous vide method of cooking is a fantastic way to preserve the texture and flavor of your seafood, without ever overcooking.  It is also one of the most nutritious methods of cooking, since we are using a lower temperature, we will be retaining more nutrients. 

To make this sous vide mahi mahi, I used my Deluxe Multi Cooker, and to make the avocado cilantro cream sauce, I used my Flex+ Multi-Prep Set:

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.

Flex+ Multi-Prep Set

3 Cordless Prep Tools in One

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

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

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

Immersion Blender

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

6-cup (1.5-L) Food Processor

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

Hand Mixer

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

Click here to get your Deluxe Multi Cooker and here to get your Flex+ Multi-Prep Set today. You’ll be glad you did.     

Let’s jump right in!!

Ingredients

  • 1-pound fresh mahi mahi filet
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the Avocado Cilantro Cream Sauce

  • 1 whole Avocado
  • ¼ cup fresh cilantro
  • 5 ounces Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 garlic clove

Instructions

Fill the inner pot of the Deluxe Multi Cooker with water 1″ below the ½ fill line. Lock the lid and select SOUS VIDE. Set the temperature to 125° F/52° C and the timer for 1 hour*; press and hold START.

Cooking Times:

If your mahi mahi is thinner, set timer for 30 minutes.

Season mahi mahi with olive oil, salt and pepper.  Place mahi mahi in a reusable or zip top freezer bag, in one layer. 

When you hear beeps and ADD is displayed on the DMC, open the lid and submerge the bag gently in water using the water displacement method. 

Water Displacement method – seal the bag almost all the way, leaving a small corner open.  Slowly submerge the bag into the water, gently pressing to help air escape.  Seal bag when food is completely submerged (but NOT the top of the bag), seal the bag.

Lock the lid and press START. It will display the word “RUN”.

For the Avocado Cilantro Cream Sauce – Add all ingredients to the Flex+ Food processor, and pulse until combined.

When the timer is up press CANCEL. Carefully remove the bag. Use a fish spatula to gently remove mahi mahi from bag and onto plate or board.  Pat dry and let rest a few minutes.

Heat your skillet over medium-high heat, adding one tablespoon butter.  When butter is foaming, add mahi mahi to skillet and sear about 30 seconds until lightly browned. Remove from pan 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!!

September 2023 – HOSTS Choose ANYTHING 60% off – Including NEW products! Hosts can choose one item 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- Spend $90 or more – get a FREE Microwave Grip Set. Spend $120 and get a FREE Microwave Grip set AND free Cut & Store Containers. FREE SHIPPING with any $150 purchase.

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

SEPTEMBER ONLY!  TASTEBUDS

During September, you can get 25% off NEW TasteBuds Subscriptions! This is the perfect time to try out all that TasteBuds has to offer. Make sure to use code SEP23TB at checkout!

👉👉👉  https://www.pamperedchef.com/pws/marianielsen/pws-special-offers 👈👈👈

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!!

Sous Vide Mahi Mahi – Went here 8 This (Video)

Quick and delicious, this Sous Vide Mahi Mahi With Avocado Cilantro Cream Sauce is an amazing meal made even easier in the Deluxe Multi Cooker!
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Course dinner, Main Course
Cuisine American
Servings 4 servings
Calories 263 kcal

Ingredients
  

  • 1 lb mahi mahi filets
  • 1 tbsp olive oil
  • kosher salt and pepper, to taste

For the Avocado Cilantro Cream Sauce

  • 1 avocado
  • ¼ cup fresh cilantro
  • 5 oz Greek yogurt
  • 1 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 1 garlic clove

Instructions
 

  • Fill the inner pot of the Deluxe Multi Cooker with water 1" below the ½ fill line. Lock the lid and select SOUS VIDE. Set the temperature to 125° F/52° C and the timer for 1 hour*; press and hold START.
    NOTE CookingTimes:
    If your mahi mahi is thinner, set timer for 30 minutes.
  • Season mahi mahi with olive oil, salt and pepper. Place mahi mahi in a reusable or zip top freezer bag, in one layer. 
  • When you hear beeps and ADD is displayed on the DMC, open the lid and submerge the bag gently in water using the water displacement method*. 
    *Water Displacement method – seal the bag almost all the way, leaving a small corner open.  Slowly submerge the bag into the water,gently pressing to help air escape.  Seal bag when food is completely submerged (but NOT the top of the bag), seal the bag. Lock the lid and press START. It will display the word "RUN".
  • For the Avocado Cilantro Cream Sauce – Add all ingredients to the Flex+ Food processor, and pulse until combined.
  • When the timer is up press CANCEL. Carefully remove the bag. Use a fish spatula to gently remove mahi mahi from bag and onto plate or board.  Pat dry and let rest a few minutes.
  • Heat your skillet over medium-high heat, adding one tablespoon butter.  When butter is foaming, add mahi mahi to skillet and sear about 30 seconds until lightly browned. Remove from pan and serve immediately.

Notes

The avocado sauce is very thick, so if you prefer it thinner, you can add 1-2 tablespoons of water to the food processor, and pulse until combined. 

Nutrition Estimate

Calories: 263kcalCarbohydrates: 6gProtein: 26gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 85mgSodium: 698mgPotassium: 780mgFiber: 3gSugar: 2gVitamin A: 349IUVitamin C: 7mgCalcium: 66mgIron: 2mg
Keyword mahi mahi, main course, sous vide
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Tomato Bun Tuna Melts – Delish (Video)

***I am a Pampered Chef Consultant – please contact me by click 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!!***

Subscribe below to get emails whenever I share new recipes!

This keto recipe uses a tomato for the bun, filled with delicious tuna salad and loads of melty cheese! Another fabulous recipe from Delish, I made this with one of my keto friends in mind, and it did not disappoint! I love that it was super easy to put together, and very filling.  Of course, I substituted Greek yogurt for the mayonnaise, and it was delicious.

For this recipe, I used my Modular Sheet Pans and our new Extra-Large Scoop:

Modular Sheet Pans:

Better Sheet Pan Meals

When it comes to sheet pan dinners, three pans are better than one. If you ever put everything on one pan only to find the chicken cooked to perfection but the green beans are burnt, or moisture from veggies has made your crispy fish soggy, it’s time for modular pans. With these pans, not everything has to hang out in the oven for the same amount of time; you can add foods at different stages and season them separately, so everything turns out perfect.

You get three high-quality sheet pans—one that’s 8¾” x 12¾” (22.5 cm x 32 cm) pan and two that are 8¾” x 6¼” (22.5 cm x 16 cm), so you’ll have a variety of cooking options. The smaller pans also fit in our Deluxe Air Fryer. These pans are made from the same heavy-gauge steel as our other popular sheet pans, so they won’t warp in the broiler and will cook food evenly. The high sides keep food from overflowing and the high-quality coating prevents food from sticking and keeps your pan looking great. They nest too, for easy storage.

Product Details

  • Heavy-gauge aluminized steel resists corrosion and provides even heat distribution
  • Includes one 8¾” x 12¾” (22.5-cm x 32-cm) pan and two 8¾” x 6¼” (22.5-cm x 16-cm) pans
  • Broiler-safe to 550°F (290°C). Safe to use in convection and conventional ovens
  • Freezer-safe
  • Dishwasher-safe

Extra-Large Scoop:

Jumbo Cookie Scoop

This heavy-duty scoop is the tool you need! With a 4 tbsp (60-mL) capacity, it’s the perfect size for jumbo cookies, portioning batter into baking pans, or even making meatballs. It’s also great for serving mashed potatoes, other side dishes, and desserts!

Stainless Steel Scoops

Our heavy-duty stainless scoops are the perfect way to portion everything from batter and dough to filling and salads. The squeeze-action handle makes them easy to use, even one-handed, and the scraping blade ensures every last bit comes out.

Guarantee

  • 1-year guarantee

Product Details

  • Approximately 4 tbsp (60 mL)
  • Heavy-duty stainless steel resists rust
  • Squeeze-action handle with scraping blade
  • Dishwasher-safe

Click here to get your Modular Sheet Pans, and here to get your my Extra-Large Scoop today. You’ll be glad you did.

Ingredients

  • 12-ounces of canned tuna, drained
  • ¼ red onion, finely chopped
  • 1 tablespoon flat parsley chopped
  • ¼ cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 lemon, juiced
  • Kosher salt
  • Freshly ground black pepper
  • 4 large tomatoes
  • 2 cups shredded cheddar cheese

Instructions

Heat broiler.

Drain tuna, chop onion and parsley.  Shred cheese, set aside. In a large bowl, combine tuna, onion, parsley, Greek yogurt, mustard, lemon juice and salt and pepper.

Slice tomatoes into thirds (save the middle slices for later). Place tops and bottoms onto baking sheet, season to taste with salt and pepper. 

Use Extra-Large Scoop to add tuna to bottom half of tomatoes.  Top tuna with shredded cheese.

Broil 4-5 minutes, until cheese is melted and golden. Garnish tuna with parsley and cover with top half of tomato, 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!!

September 2023 – HOSTS Choose ANYTHING 60% off – Including NEW products! Hosts can choose one item 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- Spend $90 or more – get a FREE Microwave Grip Set. Spend $120 and get a FREE Microwave Grip set AND free Cut & Store Containers. FREE SHIPPING with any $150 purchase.

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SEPTEMBER ONLY!  TASTEBUDS

During September, you can get 25% off NEW TasteBuds Subscriptions! This is the perfect time to try out all that TasteBuds has to offer. Make sure to use code SEP23TB at checkout!

👉👉👉  https://www.pamperedchef.com/pws/marianielsen/pws-special-offers 👈👈👈

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!!

Tomato Bun Tuna Melts – Delish (Video)

This keto recipe uses a tomato for the bun,filled with delicious tuna salad and loads of melty cheese!
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Course Lunch
Cuisine American
Servings 4 servings
Calories 361 kcal

Ingredients
  

  • 12 oz canned tuna drained
  • ¼ red onion finely chopped
  • 1 tbsp flat parsley finely chopped
  • ¼ cup Greek yogurt or mayonnaise
  • 1 tbsp Dijon mustard
  • 1 lemon juiced
  • kosher salt
  • Freshly Ground Black Pepper
  • 4 large tomatoes sliced into thirds
  • 2 cups cheddar cheese shredded

Instructions
 

  • Heat broiler.
  • Drain tuna, chop onion and parsley.  Shred cheese, set aside. In a large bowl,combine tuna, onion, parsley, Greek yogurt, mustard, lemon juice and salt and pepper.
  • Slice tomatoes into thirds (save the middle slices for later). Place tops and bottoms onto baking sheet, season to taste with salt and pepper.
  • Use Extra-Large Scoop to add tuna to bottom half of tomatoes.  Top tuna with shredded cheese.
  • Broil 4-5 minutes, until cheese is melted and golden. Garnish tuna with with parsley and cover with top half of tomato, and serve immediately.

Notes

You can store any leftovers in a sealed container up to three days.

Nutrition Estimate

Calories: 361kcalCarbohydrates: 12gProtein: 33gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 88mgSodium: 612mgPotassium: 701mgFiber: 3gSugar: 6gVitamin A: 2224IUVitamin C: 41mgCalcium: 459mgIron: 2mg
Keyword keto, tuna, tuna melt
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Air Fryer Mahi Mahi Tacos With Avocado-Lime Slaw – How to Feed a Loon (Video)

***I am a Pampered Chef Consultant – please contact me by click 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!!***

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Quick and delicious, these Mahi Mahi tacos are a flavorful meal made even easier in the air fryer! This recipe comes from Kris and Wesley over at How to Feed a Loon.  You can learn more about them here.  This recipe is SO delicious, you can be sure that I’ll be back over to visit!!

A couple of changes I made to their recipe, due to hubby’s dislike of mayonnaise, is that I used Greek yogurt instead of mayo for the slaw, and I did NOT make the chipotle aioli.  I made a crema lima instead, so I will list that below. 

The day I was making this recipe, it was raining, so instead of grilling I decide to try it out in the air fryer.  I used my Tortilla Warmer for the corn tortillas as well!

If your family loves taco night, you need a Tortilla Warmer to easily heat your tortillas and keep them warm through dinner. Just place your tortillas into the warmer and heat them in the microwave. It also warms frozen pancakes, flatbreads, dinner rolls, and pitas.

Product Details

  • 11″ diameter.
  • Holds up to 12 8–9″ tortillas.
  • Microwave-safe.

How to Clean

  • Machine washable.

I also really enjoy using my Pampered Chef Deluxe Air Fryer, and really love it for seafood, along with chicken, beef, pork, desserts and, of course, roasting veggies:

Best Air Fryer for a Family

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

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

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

Click here to get your Tortilla Warmer and click here to get your Pampered Chef Deluxe Air Fryer today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

For the Mahi Mahi Tacos

  • 1 ¼ pounds Mahi Mahi Fillets skinless
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons lime juice
  • 3 tablespoons olive oil
  • 12 corn tortillas

For the Avocado-lime slaw

  • ½ cup Greek yogurt
  • 1 avocado
  • ½ cup cilantro
  • 2 garlic cloves
  • 3 tablespoons lime juice
  • 1 jalapeno cored and seeded
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 12 ounces slaw mix

For the Crema Lima

  • 8 ounces sour cream
  • one lime zested and juiced
  • 1 clove garlic pressed
  • ¼ teaspoon salt

For Garnish

  • ½ cup fresh cilantro
  • ½ cup sliced radishes
  • 2 jalapenos thinly sliced
  • Hot sauce

Instructions

For the Mahi Mahi:

Combine spices, lime juice and olive oil, mixing well to combine.  Brush all over Mahi Mahi; marinate 15 minutes. Air fry 12 minutes. Cut into taco size pieces.

For the Avocado-lime slaw

Add Greek yogurt, avocado, cilantro, garlic cloves, lime juice, jalapeno, salt and pepper to food processor.  Pulse to combine.

Pour mixture over slaw, mixing well until incorporated.  Refrigerate or set aside until ready to use. 

For the Crema Lima

Mix sour cream, lime zest and juice, pressed garlic and salt until combined. Refrigerate or set aside until ready to use. 

To Assemble:

Use the Tortilla Warmer to heat tortillas in the microwave, or heat them in a pan on the stove.   

Using two tortillas together (per serving), place Mahi Mahi, avocado-lime slaw, cilantro, radishes, crema lima or any of your favorite toppings.  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!!

September 2023 – HOSTS Choose ANYTHING 60% off – Including NEW products! Hosts can choose one item 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- Spend $90 or more – get a FREE Microwave Grip Set. Spend $120 and get a FREE Microwave Grip set AND free Cut & Store Containers. FREE SHIPPING with any $150 purchase.

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

SEPTEMBER ONLY!  TASTEBUDS

During September, you can get 25% off NEW TasteBuds Subscriptions! This is the perfect time to try out all that TasteBuds has to offer. Make sure to use code SEP23TB at checkout!

👉👉👉  https://www.pamperedchef.com/pws/marianielsen/pws-special-offers 👈👈👈

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!!

Mahi Mahi Tacos With Avocado-Lime Slaw – How to Feed a Loon (Video)

Quick and delicious, these Mahi Mahi tacos are a flavorful meal made even easier in the air fryer!
5 from 2 votes
Prep Time 15 minutes
Cook Time 12 minutes
Course dinner, Lunch, Main Course
Cuisine Mexican
Servings 4 servings
Calories 642 kcal

Ingredients
  

  • 1.25 lb Mahi Mahi filets skinless
  • 4 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Kosher salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 tbsp lime juice
  • 3 tbsp olive oil
  • 12 corn tortillas

For the Avocado-lime slaw

  • ½ cup Greek Yogurt
  • 1 avocado
  • ½ cup fresh cilantro
  • 2 garlic cloves
  • 3 tbsp lime juice
  • 1 jalapeno cored and seeded
  • ½ tsp kosher salt
  • ¼ tsp Freshly Ground Black Pepper
  • 12 oz slaw mix

For the Crema Lima

  • 8 oz sour cream
  • 1 lime zested and juiced
  • 1 clove garlic pressed
  • ¼ tsp kosher salt

For Garnish

  • ½ cup fresh cilantro
  • ½ cup sliced radishes
  • 2 jalapenos thinly sliced
  • hot sauce

Instructions
 

  • Combine spices, lime juice and olive oil, mixing well to combine.  Brush all over Mahi Mahi; marinate15 minutes. Air fry 12 minutes. Cut into taco size pieces.

For the Avocado-lime slaw:

  • Add Greek yogurt, avocado, cilantro, garlic cloves, lime juice, jalapeno, salt and pepper to food processor.  Pulse to combine.
  • Pour mixture over slaw, mixing well until incorporated.  Refrigerate or set aside until ready to use.

For the Crema Lima:

  • Mix sour cream, lime zest and juice, pressed garlic and salt until combined. Refrigerate or set aside until ready to use

To Assemble:

  • Use the Tortilla Warmer to heat tortillas in the microwave, or heat them in a pan on the stove.  
  • Using two tortillas together (per serving),place Mahi Mahi, avocado-lime slaw, cilantro, radishes, crema lima or any of your favorite toppings.  Serve immediately.

Notes

You can marinate the mahi mahi up to 30 minutes, if desired. You can use chipotle chili powder for more heat.  We prefer to use Spice Island Chili powder.

Nutrition Estimate

Calories: 642kcalCarbohydrates: 54gProtein: 38gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.003gCholesterol: 138mgSodium: 1266mgPotassium: 1416mgFiber: 12gSugar: 8gVitamin A: 2009IUVitamin C: 59mgCalcium: 240mgIron: 4mg
Keyword mahi mahi, seafood, tacos
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Avocado and Tuna Tapas with Greek Yogurt – (Video)

***I am a Pampered Chef Consultant – please contact me by click 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!!***

Subscribe below to get emails whenever I share new recipes!

Creamy avocado filled with a delicious combination of tuna, bright veggies and Greek yogurt makes these tapas a dish you’ll come back to time and again! I was inspired by something I found on Allrecipes, but I had to change it since hubby does NOT eat mayonnaise.  Greek yogurt to the rescue!  It was such a fantastic lunch and would also make a great light dinner as well.

For this recipe, I used my favorite 8” Chef’s Knife, along with my Cutting Board, to chop my veggies.  I used Garlic & Herb Rub to season the tuna, and my Medium Scoop for the tuna mixture when scooping it into the avocado.  Here’s some information on all of the products: 

8” Chef’s Knife

Our 8″ Chef’s Knife will quickly become the most important knife in your kitchen! This best-in-class knife is fully forged from a single piece of high-carbon German steel and has a full tang for added balance. It features pinch-grip indicators on the blade and storage cover to help you stay safe in the kitchen.

Details

  • 8″ curved blade.
  • Use it for chopping, slicing, dicing, and mincing.
  • Finely crafted from a single piece of fully forged, high-carbon German steel for superior cutting performance.
  • Pakkawood handle provides a comfortable grip and extra durability.
  • Full tang for strength and perfect balance.
  • Tapered blade for precise cutting.
  • Specially designed bolster evenly distributes weight and keeps the knife balanced.
  • Storage cover keeps hands safe and protects the knife.
  • Hand wash only.
  • Lifetime guarantee.

Cutting Board

Our Cutting Board is a true kitchen essential—it protects your countertops from scratches, and also helps prevent knives from dulling. It’s the perfect size for all your food prep, plus, the nonslip edges keep the board in place and give you a handy measurement guide.

Details

  • 9″ x 13″.
  • High-density polypropylene.
  • Gray nonslip edges wrap around both sides, and have measure marks in ¼” increments on one side and ½-cm increments on the other.
  • Dishwasher-safe.

Garlic & Herb Rub

A fragrant combination of garlic, basil and rosemary that adds great flavor to grilled meats and is delicious as a dip with sour cream and mayonnaise. 1.9 oz. Gluten-free.

Medium Scoop

Get the scoop! This heavy-duty stainless steel scoop is great for evenly portioning batters, doughs, fillings and salads. Squeeze-action handles allow for convenient one-handed use. Approximately 2 tbsp. Dishwasher-safe.

Of course, I can’t forget about our Avocado Tool!

AVOCADO SLICER

Whether you’re a fan of avocado toast or homemade guacamole, you’ve probably felt that twinge of frustration when you’re trying to pry the pit out of the fruit. Now you can enjoy avocados with faster, easier prep using this multifunctional tool.

One end is a knife that helps you cut through the avocado skin, separate it from the avocado flesh, slice the avocado any way you like, and spread it. The pitter end has three stainless-steel prongs that grab the pit, and, with a little twist, the pit comes out. The soft-grip handle is comfortable to hold no matter how you use the tool, and it’s compact enough to keep tucked away in any kitchen drawer.

Click hereto get your own 8” Chef’s Knife, here to get your Cutting Board, here to get your Garlic & Herb Rub, and  here to get the Medium Scoop today.  Click here to get your Avocado Tool. You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 12 ounces solid white tuna packed in water, drained
  • 3 green onions thinly sliced, plus more for garnish
  • ½ red bell pepper chopped
  • 1 tablespoon Greek yogurt
  • 1/8 teaspoon balsamic vinegar
  • ¼ teaspoon Garlic & Herb Rub
  • Black Pepper to taste
  • 2 ripe avocados halved and pitted
  • One lime sliced for topping

Instructions

Dice pepper, slice green onions and lime.

Drain tuna, and place in medium bowl with green onions, red pepper, Greek yogurt, balsamic vinegar, Garlic & Herb Rub and black pepper. Mix well.

Halve and pit avocados, then fill with tuna mixture. Top with more green onions, black pepper, and squeeze with a section of the sliced lime.  Serve immediately.