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!

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!!

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! 
No ratings yet
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

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

I LOVE that it has a lifetime guarantee, Pampered Chef truly stands by their products.  Click the link to get yours today, for only $99 until November 30th, or while supplies last6-Qt. Enameled Dutch Oven

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.

Delicious!  This made the house smell glorious while cooking in the oven.  One of the best meals I’ve made, we really enjoyed this recipe.  Please let me know if you give this a try by dropping a comment and photo below.  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!!

Coq Au Vin – Country Living

Tender chicken with crispy bits of pancetta and mushrooms smothered in a heavenly sauce – what more could you ask for? This Coq Au Vin recipe is everything you could ask for in a comforting dinner. 
No ratings yet
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Main Course
Cuisine French
Servings 6 servings
Calories 574 kcal

Ingredients
  

  • 2 tap olive oil
  • 4 oz diced pancetta
  • 4 lb whole chicken, cut into pieces
  • kosher salt and pepper, to taste
  • 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
  • ½ cup chicken stock
  • 2 tbsp Dijon mustard
  • 6 sprigs thyme
  • 2 dried bay leaves (or one fresh)
  • ¼ cup 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.

Nutrition

Calories: 574kcalCarbohydrates: 19gProtein: 34gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 122mgSodium: 330mgPotassium: 952mgFiber: 2gSugar: 6gVitamin A: 849IUVitamin C: 12mgCalcium: 102mgIron: 4mg
Keyword chicken, coq au vin
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Pressure Cooker Mashed Potatoes (Video)

Rich with butter and cream, these pressure cooker mashed potatoes are an easy-to-make side dish to serve at your Thanksgiving dinner, or anytime! For this recipe, I used my Pampered Chef Deluxe Multi Cooker to cook the potatoes, and our Insulated Serving bowl to keep them warm afterwards.  Here is the information on these two wonderful products:

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.

Insulated Serving Bowl Set

For holidays, potlucks, or any big meal, it can feel nearly impossible to keep everything warm. With this insulated serving bowl set, you can keep foods warm up to 2 hours. The bowls have double-walled vacuum insulation to keep food hot, prevent sweating, and stay cool to the touch. Works with cold foods, too!

Each bowl comes with a clear plastic lid that’s double-walled and lets you see what’s inside. The lids hook on the sides of the bowls for easier serving.

Product Details

This set includes the following items (see individual product pages for more information).

1-qt. Insulated Serving Bowl

  • Keep hot dips and sides warm up on your holiday table or during mealtimes.

2.5-qt. Insulated Serving Bowl

  • Keep side dishes warm and ready to serve during the holidays, at family potlucks, and for weeknight dinner.

I would be remiss if I did not mention our Potato Masher:

A Wire Potato Masher That Fits in Your Drawer

Hand mashing potatoes makes them light and fluffy. That’s why a potato masher is a good tool to have around. Ours has a durable, broad stainless-steel wire head that’s excellent for mashing potatoes, root vegetables, avocados, hard-boiled eggs, and fruit. The ergonomic handle is designed to feel comfortable in your hand, and is perfectly balanced so that it won’t roll. When you squeeze the sides of the masher, it folds down and fits nicely in a kitchen drawer.

Click the links to shop for your Deluxe Multi Cooker, Insulated Serving Bowl Set, Potato Masher other Thanksgiving essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:

Let’s jump right in!!

Ingredients

  • 3 lbs. gold or russet potatoes, peeled and cut in half
  • 1 cup water
  • 1/2 cup butter (1 stick)
  • ½ cup heavy cream
  • Salt and pepper, to taste
  • Flat parsley, for garnish

Instructions

Peel potatoes, slice in half.

Place the water in the inner pot of the Deluxe Multi Cooker. Add the potatoes to the Pressure Cooker Steamer Basket and place in the inner pot.

Cook on CUSTOM for 20 minutes, then release the pressure manually.

Place the warm potatoes into the inner pot. Add the butter, salt and pepper; mash and thoroughly combine. Stir in the cream and serve.

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!!

Pressure Cooker Mashed Potatoes

Rich with butter and cream, these pressure cooker mashed potatoes are an easy-to-make side dish to serve at your Thanksgiving dinner, or anytime!
5 from 1 vote
Prep Time 5 mins
Cook Time 35 mins
Course Side Dish
Cuisine American
Servings 12 servings
Calories 193 kcal

Ingredients
  

  • 3 lbs gold or russet potatoes, peeled and cut in half
  • 1 cup water
  • ½ cup butter 1 stick
  • ½ cup heavy cream heated
  • kosher salt and pepper, to taste
  • Flat parsley, chopped for garnish

Instructions
 

  • Peel potatoes, slice in half.
  • Place the water in the inner pot of the Deluxe Multi Cooker.Add the potatoes to the Pressure Cooker Steamer Basket and place in the inner pot.
  • Cook on CUSTOM for 20 minutes, then release the pressure manually.
  • Place the warm potatoes into the inner pot. Add the butter,salt and pepper; mash and thoroughly combine. Stir in the cream and serve.

Notes

To prep ahead, peel and cut potatoes, store in container or zip-top bag with cold water enough to cover potatoes.  You can do this one day ahead, then proceed with the rest of the recipe when ready.

Nutrition

Calories: 193kcalCarbohydrates: 21gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 32mgSodium: 70mgPotassium: 503mgFiber: 3gSugar: 2gVitamin A: 456IUVitamin C: 23mgCalcium: 23mgIron: 1mg
Keyword mashed potatoes, pressure cooker, side dish, Thanksgiving
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Tomato Sauce With Onion and Butter – Marcella Hazan (Video)

Silky-smooth, this amazing tomato sauce only uses four ingredients, what could be easier? You’ll definitely want to add this meal to your family’s dinner rotation!

This is the second recipe I am featuring from the magnificent Marcella Hazan.  You can see the first recipe by clicking here.  Today’s recipe is great because it is so simple and yet, so silky and delicious.  Also, it’s very hands off once everything is in the pan, and with school starting soon, we all need our hands free for the little ones!

I am using our Enameled Cast Iron Skillet with Lid for this recipe, here’s some info about it:

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, saute, 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.

Click here to get yours today, or to learn more.

Let’s jump right in!

Ingredients

  • 2 cups canned imported Italian San Marzano tomatoes
  • 5 tablespoons butter
  • 1 medium onion, peeled and cut in half
  • Salt to taste

Instructions

Peel and cut onion in half. 

Add tomatoes to skillet, along with butter, onion, and salt.  Simmer uncovered for 45 minutes, stirring occasionally. 

Mash tomatoes with the back of a wooden spoon. Taste and correct for salt.  Serve over pasta, garnish with chopped parsley and freshly grated cheese, if desired.

That’s it!  This recipe is just one of my many favorites from Marcella Hazan, and I hope that you’ll give it a try.  Let’s make great food together!

Heads up – these items are on sale this month only!! Click here to get yours today!

Tomato Sauce With Onion and Butter

Silky-smooth, this amazing tomato sauce only uses four ingredients, what could be easier? You’ll definitely want to add this meal to your family’s dinner rotation!
5 from 3 votes
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 105 kcal

Ingredients
  

  • 2 cups canned imported Italian San Marzano tomatoes
  • 5 tbsp butter
  • 1 onion, peeled and cut in half
  • salt, or to taste

Instructions
 

  • Peel and cut onion in half. Add tomatoes to skillet, along with butter, onion, and salt.  Simmer uncovered for 45 minutes, stirring occasionally.  Mash tomatoes with the back of a wooden spoon. Taste and correct for salt.  Serve over pasta.

Nutrition

Calories: 105kcalCarbohydrates: 5gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 25mgSodium: 190mgPotassium: 180mgFiber: 1gSugar: 3gVitamin A: 386IUVitamin C: 9mgCalcium: 32mgIron: 1mg
Keyword tomato sauce
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

BLT EGGLETS – Delish (Video)

Crispy bacon, lettuce and juicy tomatoes with a creamy sauce – everything you want in a BLT, without the carbs!!  If you’re looking for a healthy but delicious lunch or snack, look no further, we’ve got you covered!! 

What a fun and easy recipe from Delish!  My husband wants to cut carbs, and this lunch/snack idea is just the recipe to help him along the way.  I love it when a recipe is not only healthy, but also very delicious.  I never thought about mixing host sauce with mayonnaise, but you can be sure I will make this one time and again.

I used my Multi Cooker to hard-boil the eggs, and they came out perfectly! Using the EGG setting made it even easier, and they were so easy to peel. Here’s some info on the 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.

The Multi Cooker is on sale this month only!! Click here to get yours today!

Let’s jump right in!

Ingredients

  • 6 large eggs
  • 2 slices thick-cut bacon, cut into quarters
  • 1/4 c. mayonnaise
  • 1 tbsp. sliced fresh chives
  • 1 tsp. hot sauce
  • 1 tsp. red wine vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. quartered grape tomatoes
  • 1/2 c. shredded romaine lettuce

Instructions

Add 1 cup water to Multi Cooker.  Place eggs in steamer basket or straight into Multi Cooker. Set to EGG, press button to start. When time is up, remove eggs and place directly into an ice bath for five minutes.

Meanwhile, heat a small skillet over medium heat. Cook bacon, stirring occasionally, until crisp, about 4 minutes per side. Transfer to a paper towel–lined plate.

Dice chives, and quarter tomatoes.

In a medium bowl, whisk mayonnaise, chives, hot sauce, and vinegar; season with salt and black pepper.

Peel and halve eggs. Spread mayonnaise mixture on cut side of one egg half. Top with tomatoes, lettuce, and bacon. then top with other half of egg; season with salt and black pepper.

That’s it!  This makes a wonderful and easy lunch or snack, good for you and delicious, too.  Please let me know if you give this a try.  Let’s make great food together!

The Multi Cooker is on sale this month only!! Click here to get yours today!

BLT Egglets

Crispy bacon, lettuce and juicy tomatoes with a creamy sauce – everything you want in a BLT, without the carbs!!  If you’re looking for a healthy but delicious lunch or snack, look no further, we’ve got you covered!! 
4.67 from 3 votes
Prep Time 5 mins
Cook Time 16 mins
Total Time 21 mins
Course Lunch, Snack
Cuisine American
Servings 6 servings
Calories 185 kcal

Ingredients
  

  • 6 large eggs
  • 2 thick-cut bacon slices
  • ¼ cup mayonnaise
  • 1 tbsp chives
  • 1 tsp hot sauce
  • 1 tsp red wine vinegar
  • kosher salt
  • Freshly Ground Black Pepper
  • ½ cup quartered cherry tomatoes
  • ½ cup shredded lettuce

Instructions
 

  • Add1 cup water to Multi Cooker.  Place eggs in steamer basket or straight into Multi Cooker. Set to EGG, press button to start. When time is up, remove eggs and place directly into an ice bath for five minutes. 
  • Meanwhile,heat a small skillet over medium heat. Cook bacon, stirring occasionally, until crisp, about 4 minutes per side. Transfer to a paper towel–lined plate.
  • Dice chives, and quarter tomatoes.
  • In a medium bowl, whisk mayonnaise, chives, hot sauce, and vinegar; season with salt and black pepper.
  • Peel and halve eggs. Spread mayonnaise mixture on cut side of one egg half. Top with tomatoes, lettuce, and bacon. then top with other half of egg; season with salt and black pepper.

Nutrition

Calories: 185kcalCarbohydrates: 2gProtein: 8gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 176mgSodium: 225mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 557IUVitamin C: 5mgCalcium: 36mgIron: 1mg
Keyword blt, hardboiled eggs
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Shredded Chicken Quesadilla – Food.com (Video)

Tender, shredded chicken with flavorful salsa, topped with heaps of shredded cheese makes a wonderful and easy dinner any night of the week! I LOVE this recipe from Food.com, especially when it is paired with this homemade fire roasted salsa! I usually double the amount of chicken I make, so that I can double the filling, but freeze what I am not using. This way makes another night of dinner down the road, and all have to do is defrost and fill my tortillas!!

For this recipe, I used my Deluxe Electric Grill and Griddle. to cook the quesadillas, but you can certainly follow the original recipe and put them in the oven to finish. It was hot, and I did not want to heat up the house. Besides, cooking them on the DEGG took a couple of minutes, as opposed to 10+ minutes in the oven.

I use this to make pancakes and bacon at the same time, burgers, perfect grilled cheese, and I have also cooked thick chicken breast and steaks in minutes, because you are cooking both sides at the same time. Plus, it comes with a temperature probe to ensure your meat is properly cooked. Here’s some more info:

Rest assured, any time of the day or night, a delicious meal or quick snack is within easy reach. Whether you’re making breakfast, lunch, dinner, snacks, or apps, this multitasker is ready when you are. And when your day does a 180, so will this grill, turning out family favorites and inspiring something fresh and new.

You’ll get four nonstick plates: two ridged grill plates and two smooth griddle plates that can be used in any combination and can be set to different temperatures for endless possibilities. For no-guess cooking, just set the included temperature probe to how you want your food cooked, and it’ll let you know when it’s ready. And it comes with a cooking guide with handy charts and delicious recipes.

There are three cooking positions for maximum versatility. You can cook with the lid closed to use as a contact press to grill meat and to turn out restaurant-style sandwiches, or you can open the grill flat on the counter to cook on both plates at the same time. There is also a Top Melt position so the top hovers over without touching the food to melt cheese. Plus, you can adjust the height of the top so it won’t smash thicker foods.

Product Details

  • Includes 4 nonstick cooking plates: 2 grill (ridged), 2 griddle (smooth); temperature probe, drip tray, cleaning tool, removable drip shield, and a cooking guide.  
  • 8 settings: Custom, Sear, Panini, Grill, Griddle, Keep Warm, Probe, and Top/Btm (dual temperature setting)
  • PFOA-free.
  • Close to store
  • Cord storage
  • 17″ x 14″ (43 cm x 35 cm)

If you like what you see, click here to get yours today!

The beauty of this recipe is that you can use a store-bought cooked chicken, jarred salsa and have dinner on the table in no time. Let’s jump right in!

Ingredients

2 12 cups shredded cooked chicken

1 cup salsa

13 cup sliced green onions

1 teaspoon cumin

12 teaspoon salt

12 teaspoon oregano

Six 8-inch flour tortillas

14 cup butter, melted

2 cups shredded Monterey Jack Cheese

Instructions

Place chicken in Multi Cooker with 1 cup water, set to CUSTOM, 10 minutes. Press button to start. Once timer goes off, release pressure and shred chicken.

Grate cheese.

In a skillet, combine the first 6 ingredients. Over medium heat, cook uncovered, for 10 minutes or until heated through, stirring occasionally.