Slow Cooker Corned Beef and Cabbage – The Magical Cooker (video)

Tender and seasoned corned beef pairs with potatoes, carrots, and cabbage to make an outstanding dinner for St. Patrick’s Day!! 

I found this recipe from Sarah over at The Magical Slow Cooker. You can learn more about Sarah here.  This was my first time making corned beef in a slow cooker.  Last year, I shared how to make Sous Vide Corned Beef and Cabbage, and since we’ve just come out with our Rockcrok®Digital Slow Cooker Stand, I thought I would try it this way.  It was fabulous, and oh-so easy!

Here’s some info about our Rockcrok®Digital Slow Cooker Stand, which pairs with the Rockcrok® Dutch Oven:

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 Rockcrok®Digital Slow Cooker Stand and Rockcrok® Dutch Oven today.  You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 2-4 lbs. corned beef brisket with seasoning packet
  • 1 onion, sliced
  • 2 lbs. baby potatoes
  • 3 carrots sliced in quarters
  • 2 cloves garlic peeled
  • ½ green cabbage thinly sliced
  • 12 ounces Guinness Stout can substitute with water
  • Flat parsley for garnish

Instructions

Slice onion, peel and cut carrots, peel garlic and slice cabbage.

Place onion in bottom of Rockcrok® Dutch Oven. Place corned beef on top, sprinkle with seasoning packet. Add in potatoes, carrots, and garlic.  Pour Guinness Stout over beef and vegetables.   Place Rockcrok® Dutch Oven into  Rockcrok®Digital Slow Cooker Stand. Cover and cook on LOW for 8 hours, or HIGH for 5 hours.  Add in cabbage during the last two hours of cooking. 

Slice corned beef, and place on warmed platter on top of cabbage, surrounded by the remaining vegetables.  Sprinkle with parsley, if desired, and serve immediately.

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!!

Slow Cooker Corned Beef and Cabbage – The Magical Cooker (video)

Tender and seasoned corned beef pairs with potatoes, carrots,and cabbage to make an outstanding dinner for St. Patrick’s Day!! 
5 from 1 vote
Prep Time 10 mins
Cook Time 8 hrs
Course dinner, holiday, Main Course
Cuisine Irish
Servings 8 servings
Calories 358 kcal

Ingredients
  

  • 2-4 lb corned beef brisket with seasoning packet
  • 1 onion sliced
  • 2 lb baby potatoes
  • 3 carrots sliced into quarters
  • 2 cloves garlic peeled
  • ½ green cabbage thinly sliced
  • 12 oz Guinness Stout can substitute with water
  • Flat leaf parsley for garnish

Instructions
 

  • Slice onion, peel and cut carrots, peel garlic and slice cabbage.
  • Place onion in bottom of Rockcrok®Dutch Oven. Place corned beef on top, sprinkle with seasoning packet.
  • Add in potatoes, carrots, and garlic. Pour Guinness Stout over beef and vegetables.  
  • Place Rockcrok®Dutch Oven into  Rockcrok®DigitalSlow Cooker Stand. Cover and cook on LOW for 8 hours, or HIGH for 5 hours. 
  • Add in cabbage during the last two hours of cooking. 

Notes

You can substitute water or any preferred brother for the Guinness Stout. 
You can peel the potatoes, if you prefer. 

Nutrition Estimate

Calories: 358kcalCarbohydrates: 28gProtein: 20gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 61mgSodium: 1413mgPotassium: 1004mgFiber: 5gSugar: 4gVitamin A: 3880IUVitamin C: 76mgCalcium: 55mgIron: 3mg
Keyword cabbage, corned beef, St Patrick’s Day
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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 Tuna Casserole – Spend With Pennies (Video)

Tender egg noodles with flaky tuna and sweet peas, smothered in a creamy sauce makes for a delicious meal any night of the week! 

Holly over at Spend With Pennies always has the tastiest recipes, and this one is so easy to put together! You can learn more about Holly here. Please go check her out, and share with me what recipes of Holly’s you’ve tried! I doubled the recipe, so that we would have some leftovers. Since there was almost none left, I guess I should have tripled it, I may try that next time.

For this recipe, I used our 8-Qt. Brilliance Nonstick Stock Pot and my Stone Rectangular Baker With Tray:

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.

The Stone Rectangular Baker With Tray offers the best of both worlds. The Stone Rectangular Baker and Stone Serving Tray combine the amazing cooking surface and heat retention of our unglazed stoneware with the beauty of our fully glazed stoneware. You can take both the baker and serving tray straight from the microwave, oven, or freezer to your table. When you’re not using it as a lid, the Stone Serving Tray can be used to bake cookies, cook veggies, serve food, or store leftovers in the fridge!

Click here to get your 8-Qt. Brilliance Nonstick Stock Pot and here to get your Stone Rectangular Baker With Tray today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

For the Topping

  • 1 cup panko breadcrumbs
  • 2 tablespoons butter, melted
  • 1 cup cheddar cheese
  • 2 tablespoons flat parsley, chopped

For the casserole

  • 6 cups wide egg noodles, cooked
  • 2 tablespoons butter
  • 1 large onion, diced
  • 4 stalks celery, diced
  • 1 1/3 cup frozen peas, thawed
  • 3 5-6 ounces each cans tuna, drained
  • 2 10.5 ounces each cans cream of mushroom soup
  • 2/3 cup milk
  • 2 cups cheddar cheese
  • 2 tablespoons flat parsley, chopped

Instructions

Boil water to cook pasta.

Grate cheese.

Combine all ingredients for the topping; set aside.

Dice onion and celery.

Preheat oven to 425°F/220⁰C.

Cook egg noodles al dente, about 5 minutes.  Drain, add a drizzle of olive oil to noodles, give a stir, and set aside.

Sauté onion and celery in butter over medium heat for 5 minutes, or until onion is translucent.

Combine onion mixture with cooked noodles, peas, soup, milk, cheese, tuna and parsley.

Pour into 9 x 13 Rectangle Stone, and sprinkle with breadcrumb topping.

Bake for 15-18 minutes, or until topping is nicely browned and casserole is bubbling.  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!

FEBRUARY – Hosts can earn 60% off STONEWARE!!

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!!

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

Easy Tuna Casserole – Spend With Pennies (Video)

Tender egg noodles with flaky tuna and sweet peas, smothered in a creamy sauce makes for a delicious meal any night of the week! 
5 from 2 votes
Prep Time 10 mins
Cook Time 23 mins
Course dinner, Main Course
Cuisine American
Servings 12 servings
Calories 339 kcal

Ingredients
  

  • 6 cups wide egg noodles cooked
  • 2 tbsp unsalted butter
  • 1 large onion diced
  • 4 stalks celery diced
  • 1 ⅓ cups frozen peas thawed
  • 3 cans tuna, drained 15-18 ounces total
  • 2 cans cream of mushroom soup 21 ounces total
  • cups milk
  • 2 cups cheddar cheese grated
  • 2 tbsp flat parsley chopped

For the topping

  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter melted
  • 1 cup cheddar cheese grated
  • 2 tbsp flat parsley chopped

Instructions
 

  • Boil water to cook pasta.
  • Grate cheese.
  • Combine all ingredients for the topping; set aside.
  • Dice onion and celery.
  • Preheat oven to 425°F/220⁰C.
  • Cook egg noodles al dente according to package directions. Drain, add a drizzle of olive oil to noodles, give a stir, and set aside.
  • Sauté onion and celery in butter over medium heat for 5 minutes, or until onion is translucent.
  • Combine onion mixture with cooked noodles, peas, soup, milk, cheese, tuna and parsley.
  • Pour into 9 x 13 Rectangle Stone, and sprinkle with breadcrumb topping.
  • Bake for 15-18minutes, or until topping is nicely browned and casserole is bubbling.  Serve immediately.

Notes

Tuna casserole freezes beautifully!  To freeze, let cool completely.  I like to cut into individual portions, then place in a freezer safe container or bag, and freeze for up to three months.
Thaw individual servings in the refrigerator for 24 hours, then reheat in your Air Fryer or oven at 350°F/175⁰C for 15 minutes, or until heated through.

Nutrition Estimate

Calories: 339kcalCarbohydrates: 25gProtein: 22gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 74mgSodium: 697mgPotassium: 338mgFiber: 2gSugar: 3gVitamin A: 753IUVitamin C: 10mgCalcium: 257mgIron: 2mg
Keyword lent, pampered chef, stoneware, tuna, tuna casserole
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Herb Crusted Pork Roast With Port Wine Sauce – The Modern Proper (Video)

Holly and Natalie are the two friends who created The Modern Proper blog.  You can learn more about them here, and believe me, you’ll love not only their recipes, but they concept behind their blog.  For me, hospitality is so important, and it goes hand in hand with food. 

 I made this using my Food Chopper to chop the garlic, herbs and whole peppercorns, along with my Enameled Cast Iron Skillet with Lid:

Food Chopper

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

Enameled Cast Iron Skillet with Lid

Braising Pan and Skillet in One

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

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

Guarantee

  • Lifetime guarantee

Click here to get yourFood Chopper, and hereto get your own Enameled Cast Iron Skillet with Lid today, in time for the holidays.

Let’s jump right in!

Ingredients

  • 4 garlic cloves
  • 2 tbsp freshly chopped rosemary
  • 2 tbsp freshly chopped thyme
  • 2 tbsp whole black peppercorns
  • 2 lbs. pork tenderloin
  • Kosher salt
  • 2 tbsp olive oil

For the Port Wine Sauce

  • 1 tbsp olive oil
  • 1 medium shallot, chopped
  • 1 cup port wine
  • 4-5 whole peppercorns
  • 1 sprig rosemary
  • 4 tbsp cold butter

Instructions

Preheat your oven to 375°F/190⁰C.

Chop first four ingredients with the Food Chopper.

Remove any silver skin from tenderloins, pat dry.  Using your hand, rub the garlic mixture over pork tenderloin, then season with salt to taste. 

Heat oil in skillet over high heat until shimmering, then add in tenderloins, searing on all sides to brown.  Place skillet in oven and bake approximately 15-20 minutes, or until pork reaches an internal temperature of 140⁰F/60⁰C.

Remove pork from skillet, and tent with foil on cutting board.

Add one tablespoon of oil to skillet over medium heat, and add in shallots; sauté just until tender, about 2-3 minutes. Add in port wine, rosemary sprig and peppercorns, and bring to a boil, scraping the bottom to release any browned bits.  Reduce heat to low, and simmer until liquid is reduced by half.  Remove from heat, and in butter and whisk to incorporate. 

Strain the sauce if necessary (I did not find it to be) and serve on the side with the sliced tenderloin.

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!

DECEMBERHosts can earn ANYTHING item 60% off!!

Scan the QR code below to shop, and message me to host – I would be thrilled to help you get some FREE and discounted!!

Herb Crusted Pork Roast With Port Wine Sauce – The Modern Proper (Video)

Tender pork loin served with an amazingly rich Port Wine Sauce!  This recipe will be an easy but elegant star of your holiday meal!
5 from 1 vote
10 mins
Total Time 20 mins
Course Main Course, pork
Cuisine American
Servings 8 servings
Calories 295 kcal

Ingredients
  

  • 4 garlic cloves
  • 2 tbsp freshly chopped rosemary
  • 2 tbsp freshly chopped thyme
  • 2 tbsp whole black peppercorns
  • 2 lbs pork tenderloin
  • kosher salt to taste
  • 2 tbsp olive oil

Port Wine Sauce

  • 1 tbsp olive oil
  • 1 medium shallot, chopped
  • 1 cup port wine
  • 5 whole peppercorns
  • 1 sprig rosemary
  • 4 tbsp butter

Instructions
 

  • Preheat your oven to 375°F/190⁰C.
  • Chop first four ingredients with the Food Chopper.
  • Remove any silverskin from tenderloins, pat dry.  Using your hand, rub the garlic mixture over pork tenderloin, then season with salt to taste. 
  • Heat oil in skillet over high heat until shimmering, then add in tenderloins, searing on all sides to brown.  Place skillet in oven and bake approximately 15-20 minutes, or until pork reaches an internal temperature of 140⁰F/60⁰C.
  • Remove pork from skillet, and tent with foil on cutting board.
  • Add one tablespoon of oil to skillet over medium heat, and add in shallots; sauté just until tender, about 2-3 minutes. Add in port wine, rosemary sprig and peppercorns, and bring to a boil, scraping the bottom to release any browned bits.  Reduce heat to low, and simmer until liquid is reduced by half.  Remove from heat, and in butter and whisk to incorporate. 
  • Strain the sauce if necessary (I did not find it to be) and serve on the side with the sliced tenderloin.

Nutrition Estimate

Calories: 295kcalCarbohydrates: 8gProtein: 24gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 89mgSodium: 108mgPotassium: 541mgFiber: 1gSugar: 3gVitamin A: 291IUVitamin C: 4mgCalcium: 40mgIron: 2mg
Keyword holiday, holiday dinner, main course, pork, pork tenderloin, roast pork
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

The BEST Turkey Chili – From Valerie’s Kitchen (Video)

Our family has been making this wonderful recipe for YEARS.  Out of any chili, this one is our absolute favorite, and it’s also very easy to put together.  I originally found this recipe over at Allrecipes, and only recently learned that the lovely lady who created this recipe has her own blog!  Her name is Valerie over at From Valerie’s Kitchen, and you can learn more about her here.  Now that I know about her blog, you can be sure I will check out more of her recipes.  If they’re anything like this one, I’ll be thrilled!

The only things I do differently – I use ground turkey breast instead of ground turkey.  Yes, it’s leaner, but the flavor is still amazing without the fat.  I add more garlic and definitely extra red pepper flakes.  I’ve also had this recipe as is, and it is FABULOUS – these are just personal preferences after years of making this deliciousness.

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

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

Batch Cooking With Hassle-Free Cleanup

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

About Brilliance Nonstick Cookware

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

Guarantee

  • 10-year guarantee

Product Details

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

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

Let’s jump right in!!

Ingredients

  • 2-pounds ground turkey
  • 28-ounces crushed tomatoes
  • 15-ounces tomato sauce
  • 15.5-ounce can of kidney beans, rinsed and drained
  • 15.5-ounce can of black beans, rinsed and drained
  • 15.5-ounce can of pinto beans, rinsed and drained
  • ½ cup chopped onion
  • 1-3 clove garlic, pressed
  • ¼ cup red wine
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • Kosher salt, to taste
  • ½ teaspoon red pepper flakes, or to taste
  • 2 bay leaves

Toppings

  • Chopped onions
  • Cilantro
  • Sour cream
  • Jalapenos
  • Shredded Mexican cheese

Instructions

Chop onion and press garlic cloves.

In large pot over medium heat, cook ground turkey until no longer pink, about 5 minutes.

Add in the remaining ingredients, bringing to a simmer over medium-high heat.  Cover, reduce heat to medium-low and simmer for 2 hours, stirring occasionally. 

Remove bay leaves, and serve immediately with toppings of your choice.

That’s it! Please let me know if you give this a try by dropping a comment and photo below. 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!!

The BEST Turkey Chili – From Valerie’s Kitchen

The perfect combination of ground turkey, veggies and spices truly makes this the BEST Turkey Chili – EVER! 
5 from 2 votes
Prep Time 10 mins
Cook Time 2 hrs 15 mins
Total Time 2 hrs 25 mins
Course Main Course
Cuisine American
Servings 14 servings
Calories 203 kcal

Ingredients
  

  • 2 lb ground turkey
  • 28 oz crushed tomatoes
  • 15 oz tomato sauce
  • 15.5 oz can black beans, rinsed and drained
  • 15.5 oz can kidney beans, rinsed and drained
  • 15.5 oz can pinto beans, rinsed and drained
  • ½ cup chopped onion
  • 1-3 cloves garlic, pressed
  • ¼ cup red wine
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • ½ tsp red pepper flakes, or to taste
  • ½ tsp kosher salt, or to taste
  • 2 dried bay leaves, or 1 fresh

Toppings

  • diced onion
  • fresh cilantro, chopped
  • shredded cheese
  • sour cream
  • sliced jalapenos

Instructions
 

  • Chop onion and press garlic cloves.
  • In large pot over medium heat, cook ground turkey until no longer pink, about 5 minutes.
  • Add in the remaining ingredients, bringing to a simmer over medium-high heat.  Cover, reduce heat to medium-low and simmer for 2 hours, stirring occasionally. 
  • Remove bay leaves, and serve immediately with toppings of your choice.

Notes

This freezes remarkably well!  Store in glass or other freezer-safe container for up to three months in the freezer.

Nutrition Estimate

Calories: 203kcalCarbohydrates: 23gProtein: 22gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 36mgSodium: 611mgPotassium: 763mgFiber: 8gSugar: 6gVitamin A: 688IUVitamin C: 9mgCalcium: 76mgIron: 3mg
Keyword turkey chili
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Coq Au Vin – Country Living

This was my first try at making Coq Au Vin, but it definitely won’t be the last! I found this recipe over at Country Living, and it was scrumptious!  Tender chicken with crispy bits of pancetta and mushrooms smothered in a heavenly sauce – what more could you ask for?  All of my favorites are contained in this one dish.

For this recipe, I used our 6-Qt. Enameled Dutch Oven, here’s more info on this terrific product:

6-Qt. Enameled Dutch Oven

Cast Iron Dutch Oven

Enameled cast iron is the kind of cookware that will become a fixture at every special meal you make—and that includes weeknight meals. This Dutch oven is beautiful so it’s ready to go directly from your stove (including induction) or oven to your table. You’ll reach for it again and again because it’s low maintenance and versatile.

The 6-qt. (5.7-L) Dutch oven has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. Cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready.

The lid has a sturdy handle that makes it easy to manage even with an oven mitt. And, the inside of the lid is covered with bumps that redirect the condensation in the pot to drip back onto the food, making it a self-basting pot. This makes your food juicy, tender, and more flavorful.

Do More With a Dutch Oven

Dutch ovens are known for low-and-slow braises and special-occasion meals. But they can do much more. Heat-safe up to 500°F (260°C), this pot is ideal for simmering sauces and cooking pasta and grains. And, they can even make a delicious loaf of bread.

Product Details

  • Dishwasher safe for easy clean-up. Because the rim around the edge of the cast iron isn’t enameled, we recommend hand drying the baker when the cycle is finished to prevent rusting.
  • 14 lbs. (6.4 kg), 12¾” x 10¼” x 8″ (32 cm x 31 cm x 20 cm)
  • 6-quart, 24 cups, (5.7-L)

Warranty

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Let’s jump right in!

Ingredients

  • 2 tsp. olive oil
  • 4 oz. pancetta, cut into 1/2-inch pieces
  • 1 (3 1/2- to 4-pound) whole chicken, cut into 10 pieces
  • Kosher salt and freshly ground black pepper
  • 1 lb. cremini mushrooms, quartered
  • 2 medium onions, chopped
  • 2 leeks (white and light green parts only), halved and sliced
  • 2 cloves garlic, chopped
  • 2 tbsp. all-purpose flour
  • 1 (750-milliliter) bottle dry white wine
  • 1/2 c. chicken stock
  • 2 tbsp. Dijon mustard
  • 6 sprigs thyme
  • 2 bay leaves
  • 1/4 c. fresh tarragon, chopped

Instructions

Preheat oven to 350°F. Slice mushrooms into quarters, and cut chicken into ten pieces; season with salt and pepper.

Open wine, chop onions, slice leeks, peel and chop garlic.

Heat oil in a large Dutch oven over medium heat. Add pancetta and cook, stirring occasionally, until browned, 2 to 4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Add chicken to Dutch oven and cook, skin side down, until golden brown, 5 to 7 minutes. Transfer to plate.  

Increase heat to medium-high. Add mushrooms and cook, stirring occasionally, until browned, 6 to 8 minutes. Reduce heat to medium-low and add onions, leeks, and garlic. Cook, stirring occasionally, until light golden brown and tender, 8 to 9 minutes. Add flour and cook, stirring, 1 minute. Gradually add wine, stirring constantly. Add stock, mustard, thyme, and bay leaves; bring to a simmer.

Return pancetta and chicken (skin sides up) to pot; cover and transfer to oven. Cook until chicken is fork-tender and cooked through, 1 hour and 15 minutes to 1 hour and 30 minutes. Discard thyme and bay leaves. Serve topped with tarragon.