Tostones with Cilantro Ajillo Dipping Sauce – Sophisticated Gourmet

***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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Twice fried to perfection, these crispy tostones and sauce are easy to make, the perfect appetizer or side dish! Tostones are made from plantains with green skin.   They are super easy to make once you know how, and I have used this recipe several times and really love it.


This Dominican Tostones recipe comes from Kamran Siddiqui over at Sophisticated Gourmet, and you can learn more about Kamran here. I absolutely LOVE the homemade cilantro ajillo (garlic) sauce that you serve with these tostones.  

What Are Plantains? You may have seen them at the grocery store, next to yellow bananas. While technically they are in the banana family, you would not eat them raw, they are cooked like a vegetable. The skin is green, until it begins to ripen and then it will turn yellow to black when they are very ripe and sweet. Tostones taste like a yuca or potato, I like them better than potato chips!

For this recipe, I used my Pampered Chef Enameled Cast Iron Skillet with Lid and Spider Strainer:

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

Spider Strainer:

Stainless Steel Spider Strainer Whether you’re cooking delicate foods like ravioli or eggs, deep frying, or blanching, straining your food should be less…well, straining. Our Spider Strainer has a large, durable stainless-steel wire basket, so you can easily scoop large amounts of food and strain liquids quickly. Lift food out of boiling water, soups, stocks, or oil using the long soft-grip handle so your hands can stay comfortable and safe.

Click the links to purchase the Spider Strainer and Enameled Cast Iron Skillet with Lid today.   You’ll be glad you did.

Let’s jump right in!

Ingredients

For the Cilantro Ajillo Sauce

  • 4 cloves garlic
  • 1/2 tsp sea salt
  • 1/4 cup fresh cilantro leaves, lightly packed
  • 1/4 cup olive oil

For the Tostones

  • 2 green plantains
  • 1 tablespoon salt
  • 3 cups water
  • 1 cup neutral oil (canola, sunflower, corn, vegetable, etc.

Instructions

For the Cilantro Ajillo Sauce

Add all ingredients to the Manual Food Processor to combine.

For the Tostones

Slice plantains using a sharp knife to cut into the skin without cutting into the plantain itself. You can use a spoon to break open the skin.

Fill a bowl with water and salt. Cut the plantains into 1-inch slices and place them into the bowl; stir. Soak for 10-30 minutes.

Drain plantains, drying well with paper towels.

Heat one cup of neutral oil in a skillet over medium heat. The temperature of the oil should be approximately 325°F/165⁰C.

Place the plantains in the hot oil, cooking for about 4 minutes, until they’re light golden brown. Remove them from the oil and drain on paper towels.

Use a meat tenderizer to smash the plantains flat.

Turn the heat up to medium-high on the oil, to reach 325°F/165⁰C.

Place the plantains back in the hot oil, cook one minute or until golden brown and crispy.

Remove from oil and immediately salt them.

Serve tostones with cilantro ajillo 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!!

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!!


Tostones with Cilantro Ajillo Dipping Sauce – Sophisticated Gourmet

Twice fried to perfection, these crispy tostones and sauce are easy to make, the perfect appetizer or side dish!
5 from 1 vote
Prep Time 5 minutes
Cook Time 8 minutes
Soaking Time 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine Latin
Servings 4 servings
Calories 264 kcal

Ingredients
  

For the Cilantro Ajillo Dipping Sauce

  • 4 cloves garlic
  • ½ tsp sea salt
  • ¼ cup cilantro leaves lightly packed
  • ¼ cup olive oil

For the Tostones

  • 2 green plantains
  • 1 tbsp sea salt
  • 3 cups water
  • 1 cup canola oil or other neutral oil

Instructions
 

For the Cilantro Ajillo Dipping Sauce

  • Add all ingredients to the Manual Food Processor to combine.
    4 cloves garlic, 1/2 tsp sea salt, 1/4 cup cilantro leaves, 1/4 cup olive oil

For the Tostones

  • Slice plantains using a sharp knife to cut into the skin without cutting into the plantain itself. You can use a spoon to break open the skin.
    2 green plantains
  • Fill a bowl with water and salt. Cut the plantains into 1-inch slices and place them into the bowl; stir. Soak for 10-30 minutes.
    1 tbsp sea salt, 3 cups water
  • Drain plantains, drying well with paper towels.
  • Heat one cup of neutral oil in a skillet over medium heat.The temperature of the oil should be approximately 325°F/165⁰C.
    1 cup canola oil
  • Place the plantains in the hot oil, cooking for about 4 minutes on each side until they’re golden brown. Remove them from the oil and drain on paper towels.
  • Use a meat tenderizer to smash the plantains flat.
  • Turn the heat up to medium-high on the oil, to reach 325°F/165⁰C.
  • Place the plantains back in the hot oil, cook one minute more. or until golden brown and crispy. Remove from oil and immediately salt them.
  • Serve tostones with cilantro ajillo sauce on the side.

Notes

Store any leftovers in the refrigerator up to three days.

Nutrition Estimate

Calories: 264kcalCarbohydrates: 33gProtein: 1gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 2046mgPotassium: 392mgFiber: 2gSugar: 2gVitamin A: 67IUVitamin C: 18mgCalcium: 9mgIron: 1mg
Keyword Dominican, plaintains, sidedish, snack, tostones
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Pressure Cooker Sweet and Sour Cabbage – My Forking Life (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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Tender cabbage pairs with sweet apples and a bit of vinegar to make this delicious Sweet and Sour Cabbage. Making it in the pressure cooker cuts the cooking time down to 5 minutes!

This wonderful recipe comes from Tanya over at My Forking Life.You can learn more about Tanya here. From what I can see, she has a TON of delicious recipes, and I encourage you to check them out! 

You can certainly make this on the stove top, but I’ve adapted this to make it in our Deluxe Multi Cooker:

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.

Click the link to get your Deluxe Multi Cooker today. You’ll be glad you did.

Let’s jump right in!!

Ingredients

  • 5 cups red cabbage
  • 1 cup green apples
  • 3 tablespoon sugar
  • 2 tablespoons butter
  • ¼ cup apple cider vinegar
  • 3 tablespoons water
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cloves

Instructions

Shred cabbage and use apple wedger to wedge apple into slices. 

Add all ingredients to the inner pot of the Deluxe Multi Cooker, stirring to combine ingredients.

Close the lid, then set to CUSTOM, 5 minutes (high pressure). When the timer is up, press CANCEL and press STEAM RELEASE.

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!

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!!

Pressure Cooker Sweet and Sour Cabbage – My Forking Life (Video)

Tender cabbage pairs with sweet apples and a bit of vinegar to make this delicious Sweet and Sour Cabbage. Making it in the pressure cooker cuts the cooking time down to 5 minutes!
5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Course Side Dish
Cuisine German
Servings 6 servings
Calories 98 kcal

Ingredients
  

  • 5 cups red cabbage
  • 1 green apple
  • 3 tbsp granulated sugar
  • 2 tbsp butter
  • ¼ cup apple cider vinegar
  • ¾ cup water
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¼ tsp ground cloves

Instructions
 

  • Shred cabbage and use apple wedger to wedge apple into slices.
  • Add all ingredients to the inner pot of the Deluxe Multi Cooker, stirring to combine ingredients.
  • Close the lid, then set to CUSTOM, 5 minutes (high pressure). When the time is up,press CANCEL, then press STEAM RELEASE.
  • Serve immediately.

Notes

To make this on the stove, reduce water to three tablespoons, and cook over medium-low heat, covered, for one hour, up to one hour and 10 minutes, until cooked through, stirring occasionally during the process.

Nutrition Estimate

Calories: 98kcalCarbohydrates: 16gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 440mgPotassium: 223mgFiber: 2gSugar: 12gVitamin A: 961IUVitamin C: 44mgCalcium: 39mgIron: 1mg
Keyword cabbage, deluxe multi cooker, instant pot, pressure cooker, sweet and sour cabbage
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Coconut Ice Cream – Self Proclaimed Foodie (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 creamy coconut ice cream recipe from Krissy over at Self Proclaimed Foodie is the perfect treat for a hot day!  You can learn more about Krissy here.  I recently reviewed another of Krissy’s recipes for Colcannon, which was spectacular! 

For this recipe, I used our Ice Cream Maker and Classic Batter Bowl:

Ice Cream Maker

Our compact Ice Cream Maker lets you create your favorite frozen treats any time you want. Use fresh, natural ingredients to mix up smooth, custom-flavored ice cream, custard, frozen yogurt, sorbet, sherbet, and even frozen drinks. You’ll taste the quality—homemade ice cream is smoother, richer, creamier, and less expensive than store-bought. Just push a button to set the timer, add your ingredients, and you’ll have a frozen treat in 45 minutes or less—you can even peek through the clear lid to see it come together! Cover the bowl with the stretchy silicone lid to store it for later.

Details

  • Includes a bowl, electric lid with paddle, and stretch-fit lid.
  • Compact design takes up less space so it’s easy to use and store.
  • Set the timer for 5 to 40 minutes.
  • Makes up to 1 quart of ice cream—or eight ½-cup servings.
  • Includes a Basic Vanilla Ice Cream recipe.

Classic Batter Bowl

Our iconic Batter Bowls are essential for all your measuring, mixing, baking, microwaving, and storing needs. The angled sidewalls with measure markings and wide base make mixing ingredients easy. The open handles and wide spout are perfect for pouring and stacking batter bowls in your cabinet. And the included lid makes it easy to store leftover batter in your fridge.

Product Details

  • 2 qts.
  • Measure markings in cups, ounces, liters, and milliliters.
  • Lids and bowls are dishwasher-, microwave-, and freezer-safe.
  • Bowls are oven-safe to 350°F.

How to Clean

  • Dishwasher-safe.

Click the link to get your Ice Cream Maker and Classic Batter Bowl today. You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 6 egg yolks
  • ¾ cup sugar
  • 1 cup sweetened shredded coconut
  • 1 cup half and half
  • 1 cup heavy cream
  • 1 cup coconut milk
  • 14-ounce can of coconut cream

Instructions

Separate egg yolks from egg whites (save egg whites for another use).  Whisk yolks with sugar until pale yellow in color. Set aside.

Toast shredded coconut in a heavy saucepan over medium heat until lightly browned.

Slowly add in half and half, heavy cream, coconut milk and coconut cream to pan, stirring to combine. Heat just until bubbles begin to form – do NOT bring to a boil. 

Add ¼ cup of hot mixture into the yolk/sugar mixture, whisking quickly to temper the yolks.  Continuing adding ¼ cup of the hot mixture until completely incorporated into the yolks. 

Pour combined mixture back into pan, heat over medium-low heat until thickened.  You will know it’s ready when custard leaves a line that is not dripping on back of spoon.

Pour combined mixture back into pan, heat over medium-low heat until thickened.  You will know it’s ready when custard leaves a line that is not dripping on back of spoon..

Remove the bowl of the ice cream maker from the freezer and attach the assembled clear lid to the bowl.  Set the timer for 30 minutes.  Once the paddle starts rotating, pour the mixture into the bowl.

When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft serve consistency.  If needed, add more time until the desired consistency is reached. Cover, and store in freezer if you like hard ice cream.   

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!!

Coconut Ice Cream – Self Proclaimed Foodie (Video)

This creamy coconut ice cream recipe is the perfect treat for a hot day! 
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Ice Cream Maker 35 minutes
Course Dessert, ice cream
Cuisine American
Servings 6 servings
Calories 754 kcal

Ingredients
  

  • 6 egg yolks
  • ¾ cup sugar
  • 1 cup shredded sweetened coconut loosely packed
  • 1 cup half and half
  • 1 cup heavy cream
  • 1 cup coconut milk
  • 14 ounces coconut cream

Instructions
 

  • Separate egg yolks from egg whites (save egg whites for another use).  Whisk yolks with sugar until pale yellow in color. Set aside.
  • Toast shredded coconut in a heavy saucepan over medium heat until lightly browned.
  • Slowly add in half and half, heavy cream,coconut milk and coconut cream to pan, stirring to combine. Heat just until bubbles begin to form – do NOT bring to a boil. 
  • Add ¼ cup of hot mixture into the yolk/sugar mixture, whisking quickly to temper the yolks. Continuing adding ¼ cup of the hot mixture until completely incorporated into the yolks. 
  • Pour combined mixture back into pan, heat over medium-low heat until thickened.  You will know it’s ready when custard leaves a line that is not dripping on back of spoon.
  • Pour into Classic Batter Bowl, cover and place in an ice bath, until coconut custard mixture reaches 45⁰F.
  • Remove the bowl of the ice cream maker from the freezer and attach the assembled clear lid to the bowl.  Set the timer for 30minutes.  Once the paddle starts rotating, pour the mixture into the bowl.
  • When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft serve consistency.  If needed, add more time until the desired consistency is reached.
  • Cover, and store in freezer if you like hard ice cream.   

Notes

Can be served immediately, or freeze for hard ice cream.

Nutrition Estimate

Calories: 754kcalCarbohydrates: 42gProtein: 9gFat: 65gSaturated Fat: 50gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 253mgSodium: 58mgPotassium: 493mgFiber: 4gSugar: 34gVitamin A: 985IUVitamin C: 3mgCalcium: 111mgIron: 4mg
Keyword coconut, ice cream
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

One-Pan Coconut Lime Chicken – 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!

Tender chicken in a sauce that’s both sweet and spicy, this One-Pan Coconut-Lime Chicken recipe gives you a quick dinner that levels up any night of the week!

I found this recipe on Delish, and I’ve said it before, and I’ll say it again – Delish has a TON of amazing recipes, including the one I’m featuring today! I gave their unlimited membership a try last year, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet.

For this recipe, I used my favorites, the Enameled Cast Iron Skillet with Lid, the Food Chopper and the Quick Slice.

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

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. 

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.

Click the links to get your own Enameled Cast Iron Skillet with Lid , Food Chopper and Quick Slice today. You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 tsp. sweet paprika
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tbsp. coconut oil or vegetable oil
  • 1 small yellow onion finely chopped
  • 1 small jalapeño stemmed, seeded, finely chopped
  • 3 cloves garlic finely chopped
  • 4 tsp. finely chopped peeled ginger (from 1 [2″] piece))
  • 2 cups cherry tomatoes sliced
  • 1 tbsp. tomato paste
  • 1 (15-oz.) can unsweetened coconut milk
  • 1 tbsp. light brown sugar
  • 1/4 c. fresh cilantro coarsely chopped
  • 1 tbsp. fresh lime juice

Instructions

Chop onion, garlic, and ginger.  Remove seeds and finely chop jalapeño . Slice tomatoes.

Season chicken all over with paprika, salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon of coconut oil. Sear chicken 5-6 minutes per side, until golden brown. Transfer chicken to a plate.

In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.

Add coconut milk and brown sugar and bring to a boil, stirring until sugar is dissolved. Nestle chicken, with any accumulated juices, into skillet and return to a boil. Turn heat down and simmer until chicken is cooked through, about 5-7 minutes more, or until internal temperature reaches 165°F/75⁰C.

Remove from heat. Stir in cilantro and lime juice.

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!!

One-Pan Coconut Lime Chicken – Delish (Video)

Tender chicken in a sauce that’s both sweet and spicy, this One-Pan Coconut-Lime Chicken recipe gives you a quick dinner that levels up any night of the week!
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Course dinner, Main Course
Cuisine American
Servings 4 servings
Calories 234 kcal

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 tsp sweet paprika
  • 1 tsp kosher salt
  • ¼ tsp Freshly Ground Black Pepper
  • 2 tbsp coconut oil or vegetable oil
  • 1 small yellow onion finely chopped
  • 1 jalapeño stemmed, seeded and finely chopped
  • 3 cloves garlic finely chopped
  • 4 tsp fresh ginger finely chopped
  • 2 cups cherry tomatoes sliced
  • 1 tbsp tomato paste
  • 1 15 oz can coconut milk
  • 1 tbsp light brown sugar
  • ¼ cup cilantro freshly chopped
  • 1 tbsp lime juice freshly squeezed

Instructions
 

  • Chop onion, garlic, and ginger. Remove seeds and finely chop jalapeño . Slice tomatoes.
  • Season chicken all over with paprika, salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon of coconut oil. Sear chicken 5-6 minutes per side, until golden brown. Transfer chicken to a plate.
  • In same skillet over medium heat, heat remaining 1 tablespoon oil.Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring,until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.
  • Add coconut milk and brown sugar and bring to a boil, stirring until sugar is dissolved. Nestle chicken, with any accumulated juices, into skillet and return to a boil. Turn heat down and simmer until chicken is cooked through, about 5-7 minutes more, or until internal temperature reaches 165°F/75⁰C.
  • Remove from heat. Stir in cilantro and lime juice.

Notes

You can store any leftovers in a sealed container up to three days, or freeze in a freezer safe container up to three months.

Nutrition Estimate

Calories: 234kcalCarbohydrates: 9gProtein: 25gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 72mgSodium: 755mgPotassium: 682mgFiber: 1gSugar: 6gVitamin A: 606IUVitamin C: 28mgCalcium: 25mgIron: 1mg
Keyword coconut chicken, coconut lime chicken
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Double Crust Chicken Pot Pie – Melissa’s Southern Style Kitchen (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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Tender chicken loaded with veggies and surrounded by a creamy sauce, this Double-Crust Chicken Pot Pie is the perfect comfort food! This recipe comes from Melissa’s Southern Style Kitchen, and it’s my absolute favorite pot pie recipe!!  You can learn more about Melissa here.  I always make two of them and, once cooled, I slice the second and freeze the slices individually.  This way, we always have a quick hot lunch or even dinner on days when we’ve been at vendor events!!

For this recipe, I use my Deluxe Multi Cooker for the shredded chicken, Lemon Pepper Rub for the seasoning, and my  10” Cast Iron Skillet to bake the pot pie:

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.

Lemon Pepper Rub

This tart combination of lemon and black pepper delivers well-balanced flavors to meats, poultry, seafood, pasta, salads and vegetables. 2 oz. Gluten-free.

10” Cast Iron Skillet

This Cast Iron Skillet Is Timeless

Cast iron is a cornerstone of cooking and has a well-deserved place in modern kitchens. It’s meant to be used often, loved forever, and passed down through generations.

Our 10″ skillet comes pre-seasoned, so you can start using it right away on most heat sources. And its natural, nonstick surface gets better and better the more you use it.

The 10″ pan is just right for corn breads and cobblers. 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. It’s also heat-safe to 650°F so it holds up to searing, sautéing, baking, frying, broiling, grilling, and even campfire cooking. There’s no need to be gentle, metal tools won’t damage it either.

The two, low-profile pour spouts let you easily drain off pan juices whether you’re left- or right-handed. With the cooking traditions and durability of cast iron comes a certain weightiness, but not to worry, our skillet has two handles to help you lift and carry it.

Made in the USA

Click here to get your 10” Cast Iron Skillet, here for the Lemon Pepper Rub, and click here to get your Deluxe Multi Cooker today.

Let’s jump right in!

Ingredients

  • Two boneless chicken breasts or 3 cups shredded rotisserie chicken
  • One cup water for chicken breasts
  • 5 tablespoons butter
  • 1 rib celery diced
  • 3 green onions chopped
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • ¼ cup light cream or half and half
  • 1 ½ teaspoons poultry seasoning
  • 1 ½ teaspoons garlic salt
  • 1 teaspoon dried tarragon
  • ½ teaspoon lemon pepper
  • 2 cups frozen mixed vegetables thawed
  • 14 oz box of refrigerated pie crusts or 2 homemade
  • 1 large egg
  • 1 teaspoon water

Instructions

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

Dice celery and green onions.

Melt butter over medium heat in large skillet.  Add celery and onions, cook until softened, about 3-5 minutes. 

Add flour to skillet, stirring constantly for one minute, until fully incorporated.

Add in broth and cream, whisking to combine.  Turn heat to medium-high and bring to a boil, then lower heat to a simmer.  Add all of the spices, and simmer for 5 minutes. 

Add in the chicken and vegetables and remove from heat.

Preheat oven to 350°F/175⁰C. Brush 10” Cast Iron Skillet with oil.

Roll out one pie crust, and place into the bottom and sides of the cast iron skillet. Add filling to the crust, spreading evenly to cover the bottom crust. 

Place the second crust over the filling, and press the edges of the crust together to seal.

Add one teaspoon of water to egg and beat to combine.  Brush egg wash over top of pie crust. Cut slits into middle of pot pie to allow for venting.

Bake 40-45 minutes until the crust is golden.  Remove from oven, let rest for 10 minutes prior to serving. 

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!!

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!!

Double Crust Chicken Pot Pie – Melissa’s Southern Style Kitchen (Video)

Tender chicken loaded with veggies and surrounded by a creamy sauce, this Double-Crust Chicken Pot Pie is the perfect comfort food!
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Resting TIme 10 minutes
Course dinner, Main Course
Cuisine American
Servings 8 servings
Calories 420 kcal

Ingredients
  

  • 2 boneless chicken breasts or 3 cups shredded rotisserie chicken
  • 1 cup water for chicken breasts
  • 5 tbsp butter
  • 1 rib celery diced
  • 3 green onions chopped
  • cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • ¼ cup light cream or ha;f and half
  • 1.5 tsp poultry seasoning
  • 1.5 tsp garlic salt
  • 1 tsp dried tarragon
  • ½ tsp lemon pepper
  • 2 cups frozen mixed vegetables thawed
  • 14 oz box refrigerated pie crusts (2) or 2 homemade crusts
  • 1 large egg for egg wash
  • 1 tsp water for egg wash

Instructions
 

  • Place chicken in Deluxe Multi Cooker with 1 cup water, set to CUSTOM, 10 minutes. Press button to start. Once timer goes off, release pressure and shred chicken. Set aside. (If using rotisserie chicken, shred and set aside.)
  • Dice celery and green onions.
  • Melt butter over medium heat in large skillet.  Add celery and onions, cook until softened, about 3-5 minutes. 
  • Add flour to skillet, stirring constantly for one minute, until fully incorporated.
  • Add in broth and cream, whisking to combine.  Turn heat to medium-high and bring to a boil, then lower heat to a simmer.  Add all of the spices, and simmer for 5 minutes. 
  • Add in the chicken and vegetables and remove from heat.
  • Preheat oven to 350°F/175⁰C. Brush 10”Cast Iron Skillet with oil.
  • Roll out one piecrust, and place into the bottom and sides of the cast iron skillet. Add filling to the crust, spreading evenly to cover the bottom crust. 
  • Place the second crust over the filling, and press the edges of the crust together to seal.
  • Add one teaspoon of water to egg and beat to combine. Brush egg wash over top of pie crust. Cut slits into middle of pot pie to allow for venting.
  • Bake 40-45minutes until the crust is golden.  Remove from oven, let rest for 10 minutes prior to serving. 

Notes

You can store any leftovers in a sealed container up to four days or slice into individual pieces to freeze in a freezer safe container or bags up to three months.

Nutrition Estimate

Calories: 420kcalCarbohydrates: 36gProtein: 13gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 64mgSodium: 769mgPotassium: 315mgFiber: 3gSugar: 0.3gVitamin A: 2713IUVitamin C: 6mgCalcium: 49mgIron: 3mg
Keyword cast iron, chicken pot pie
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Slow Cooker Corned Beef and Cabbage – The Magical Cooker (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!

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.

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!!

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 minutes
Cook Time 8 hours
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!