Tag: appetizer

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March 29, 2024March 29, 2024

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Pulled Pork Sliders with Jack Daniel’s Sauce (Video)

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Indulge in savory pulled pork, bathed in an irresistibly delicious Jack Daniel’s sauce. Savor the flavor and elevate your slider game! This is not only a fabulous recipe for the Superbowl, but also a great meal prep recipe. You can make the pork, and freeze some of it without any sauce for a different use (tacos, quesadillas, etc.).

The pork is very hands off since it’s baked in the oven. I did not cover the Jack Daniel’s Sauce recipe in this video (but it is listed below), but I did over here. For this recipe, I used my Deep Covered Baker and Smoky Applewood Rub:

Deep Covered Baker

Make Dinner in the Oven or Microwave

From roasted chicken to stuffed peppers, you can cook almost anything in the Deep Covered Baker. It delivers tender, juicy results whenever you broil fish, braise beef, or roast turkey breasts with it in the oven or microwave! Plus, no preheating is necessary—just put your food on the stone, cook it, and serve it without dirtying another dish. And when it comes time to cleanup, just place the pieces in the dishwasher.

About White Satin Partially Glazed Stoneware

Made in USA

Product Details

12¾” x 8¾” x 7″ (32 cm x 22.10 cm x 18 cm)
12½-cup (3-L) capacity
Satin white exterior glaze with unglazed interior
Lid inverts into the baker for space-saving storage
Won’t retain oils, odors, or flavors
Can be used with metal utensils
Microwave-, freezer-, and conventional and convection oven-safe to 500°F (260°C).

Smoky Applewood Rub

No need to use wood chips on the grill to get this delicious sweet and smoky flavor of natural applewood, garlic and chili peppers. Perfect for seasoning ribs, pork chops, tenderloin and burgers. 2.5 oz. Gluten-free.

Click the link to get your own Deep Covered Baker and Smoky Applewood Rub today. You’ll be glad you did.

Let’s jump right in!

Ingredients

For the Pork

4 lb. Pork shoulder
½ cup brown sugar
2 tablespoons Smoky Applewood Rub
1 teaspoon kosher salt
½ teaspoon pepper

For the Jack Daniel’s Sauce

1 bulb garlic
1 tablespoon olive oil
1 1/3 cup dark brown sugar
1 cup pineapple juice
2/3 cup water
¼ cup teriyaki sauce
1 tablespoon soy sauce
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon bourbon whiskey
1 tablespoon crushed pineapple
¼ teaspoon cayenne pepper

For the Sliders

28-32 slider rolls

Instructions

For the Pulled Pork

Preheat oven to 325⁰ F/165 ⁰ C.

Combine brown sugar, Smoky Applewood Rub, salt, and pepper in small bowl.

Rinse and pat dry the pork shoulder. Score the fat cap on the pork. Rub the Smoky Applewood mixture all over the pork shoulder. Place in Deep Covered Baker and cover with lid. Bake for three hours, or until thermometer inserted into the thickest portion registers between 200⁰ F/205 ⁰F (93⁰CF/96⁰C).

Remove from oven and allow to rest for 30 minutes, then shred.

For the Jack Daniel’s Sauce (to see Video, click here)

Preheat oven to 325⁰ F/165 ⁰ C.

Cut off the very top of the garlic bulb, so that you can see some of the garlic. Place bulb in small cast iron pan or baking dish, trimming root if needed for bulb to sit flat. Drizzle with olive oil, cover with aluminum foil. Bake for one hour, until cloves are soft and fragrant.

Remove from oven, set aside until slightly cooled. Squeeze bulb to remove cloves. Set aside two teaspoons for this recipe; you can freeze remaining garlic for another recipe.

In saucepan, combine brown sugar, pineapple juice, water, teriyaki sauce and soy sauce, bring to a boil.

Add in garlic, lemon juice, onion, bourbon whiskey, pineapple, and cayenne pepper, mixing to incorporate. Simmer for 40 minutes, or until the liquid reduces by half. The sauce should be thick; simmer up to 10 minutes longer if necessary.

For the Sliders

Shred pork with hands or Quick Shred. Mix pulled pork with Jack Daniels Sauce until combined. Warm slider rolls in 350°F/175⁰C oven for 5 minutes.

Scoop a nice portion of pulled pork onto the bottom of each slider roll. Serve immediately.

That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.

Happy cooking!
— imapampchef

Here’s the scoop on all our March 2026 Host and Guest specials!!

APRIL – New Spring Finds – Shop our newest and coolest kitchen tools!

Made to Last. Meant to Love. Save on our best sellers!

For HOSTS – Get 60% off any product or set—including new products! See details.

🎁GUESTS GIFT WITH PURCHASE 🎁

Spend $90 – Get a $15 account credit on your next order!*
PLUS – FREE STANDARD SHIPPING with any $150 purchase. Offer ends April 30th. See details.

🎉 Don’t wait—these deals won’t last! 🎉

February 6, 2024February 5, 2024

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French Onion Bites (Video)

Rapid-Prep Mandoline:

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Bite-sized perfection combines savory caramelized onions, melted cheese, and golden puff pastry, these French Onion Bites will have your taste buds dancing with delight. Elevate your appetizer game with this delectable twist on a timeless favorite! The onion-portion of this recipe comes from my French Onion Chicken – which is one of our family’s all-time favorites!

For this recipe, I used my For this recipe, I used my Pampered Chef Rapid-Prep Mandoline, 12″ (30-cm) Signature Nonstick Skillet and my Rectangle Stone:

Upright Mandoline

Our Rapid-Prep Mandoline lets you safely slice, dice, julienne, and french-fry cut fruits and veggies in seconds. Simply select your cut, adjust its thickness from 8 thickness settings, and get prepping. Our mandoline’s stainless-steel blade cuts through tough veggies, so you can transform a variety of ingredients into beautiful slices.

And, you can cut ingredients with confidence—our mandoline is designed to safely keep hands clear of blades. When you’ve finished prepping, you can store the food chute and food pusher in the food catch tray and fold it flat, though you’ll use it so often, you may want to leave it on your counter!

12″ (30-cm) Signature Nonstick Skillet

A Sauté Pan for Family-Sized Meals

This 12″ (30-cm) skillet will be your go-to for one-pan dinners and big portions of scrambled eggs, chicken, pasta, and other family favorites. With a removable handle and glass lid, you can easily transfer this pan from the stovetop to the oven. It has a top-of-the-line nonstick coating that’s perfect for no-fat, low-fat, and no-fuss cooking—because your food will slide right out—and cleanup is a breeze in the dishwasher!

About Signature Nonstick Cookware

We call it our signature cookware collection because it’s that good. This cookware is designed for the way you cook, clean, and store. Because this cookware is designed without rivets, there’s no food buildup or rusting, and they’re dishwasher-safe for easy cleanup. The removable handle helps you save space in your cabinets, oven, and dishwasher. The top-of-the-line titanium-reinforced, four-layer nonstick coating is made without PFOA and provides even heat conduction and consistent results every time. With a lifetime guarantee, this cookware is a smart and savvy investment that will last!

Guarantee

Pan: Lifetime guarantee
Removable handle: 5-year guarantee

Product Details

4¼-qt. (4-L) capacity
12″ (30-cm) diameter
Includes a tempered glass lid with stainless steel rim
Top-of-the-line, titanium-reinforced, 4-layer nonstick coating releases food easily
Made without PFOA
The removable handle saves space in your cabinets, oven, and dishwasher
Metal utensil–safe
Pan is heat-safe to 480°F (250°C)
Lid is heat-safe to 400°F (200°C)
Dishwasher-safe

Rectangle Stone

Stone Cookie Sheet

Get ready for the best cookies—soft in the center, crispy but never burned on the bottom! This stone also turns out the best pizza and flatbreads, appetizers, biscuits and scones, roasted vegetables, garlic bread, brunch braids, and so much more. Because the unglazed cooking surface draws moisture away, everything cooks consistently and turns out light and crispy.

Natural Clay Cookware

Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish it from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!

Click the links to get your Rapid-Prep Mandoline, 12″ (30-cm) Signature Nonstick Skillet and Rectangle Stone today. You’ll be glad you did.

Let’s jump right in!

Ingredients

3 tablespoons butter
4 large onions sliced 1/4″/6 mm thick
2 teaspoons freshly chopped thyme
1 teaspoon kosher salt
Freshly ground black pepper
2 cloves garlic chopped
½ cup beef broth
17.3-ounces puff pastry sheets – thawed
1 egg
1 teaspoon water
1 cup Gruyere Cheese shredded
Thyme leaves for garnish

Instructions

For the Onions

Slice onion to about ¼”/6 mm thickness. Chop garlic, set aside. Shred Gruyere cheese, set aside.

Heat butter over medium heat in 12″ (30-cm) Signature Nonstick Skillet. Add onions, thyme and salt, stir to combine. Cover for five minutes.

Remove lid, add pepper and let onions caramelize until golden brown and jammy over medium heat, stirring occasionally, for 45-60 minutes. *During this cooking time, add in beef broth as needed to prevent onions from burning. I usually add ¼ cup at a time every 10-12 minutes.

Add in garlic, cooking for one minute, or until fragrant. Remove onion mixture from heat and set aside.

For the Appetizer

Preheat oven to 425⁰F/220⁰C.

Roll puff pastry to 9” x 12”, then use pizza cutter to make three cuts on the 9” side and three cuts on the 12” side, which will give you 16 rectangles per pastry sheet. Freeze puff pastry for 15 minutes and repeat on the remaining puff pastry sheet.

Whisk egg together with water. Brush puff pastry rectangles with egg wash. Place 1 teaspoon of the onion mixture on the bottom. Top with 1 teaspoon Gruyere Cheese, then some fresh thyme.

Place on Rectangle Stone and bake for 15 minutes, until pastry is golden brown and puffed. Let cool for 5 minutes. Serve immediately.

That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.

Happy cooking!
— imapampchef

Here’s the scoop on all our March 2026 Host and Guest specials!!

APRIL – New Spring Finds – Shop our newest and coolest kitchen tools!

Made to Last. Meant to Love. Save on our best sellers!

For HOSTS – Get 60% off any product or set—including new products! See details.

🎁GUESTS GIFT WITH PURCHASE 🎁

Spend $90 – Get a $15 account credit on your next order!*
PLUS – FREE STANDARD SHIPPING with any $150 purchase. Offer ends April 30th. See details.

🎉 Don’t wait—these deals won’t last! 🎉

December 29, 2023December 29, 2023

Imapampchef

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Cranberry Whipped Feta Dip (Video)

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Creamy Feta mixed with herbs and spices, then topped off with a tart cranberry sauce, makes this dip the perfect appetizer for your New Year’s Eve party!

I found this recipe on Delish. 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 beginning over a year or so ago, 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 Flex+ Multi-Prep Set

3 Cordless Prep Tools in One

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

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

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

Immersion Blender

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

6-cup (1.5-L) Food Processor

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

Hand Mixer

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

Click on the link to learn more or to purchase the Flex+ Multi-Prep Set today. You’ll be glad you did.

Let’s jump right in!

Ingredients

For the Cranberry Sauce

One orange, zested and juiced
1 tablespoon honey
1 cup cranberries fresh or frozen
1 sprig thyme

For the Dip

6 ounces feta in brine, cut into small cubes
2 teaspoons chopped thyme leaves
1 clove garlic, diced
1/4 teaspoon crushed red pepper flakes
6 ounces cream cheese, room temperature
2 tablespoons extra-virgin olive oil
2 tablespoons toasted chopped pistachios
1 tablespoon honey
Crackers or crostini, for serving

For the Cranberry Sauce

Zest and juice orange, and add to a small saucepan over medium heat, along with honey. Stir until combined, then bring to a boil. Add cranberries and thyme sprig and return to a boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries burst and become saucy, 7 to 8 minutes. Remove thyme and set aside to cool.

For the Dip

Drain and slice feta into cubes. Add feta, garlic, red pepper flakes, and chopped thyme to processor and pulse until mixture is crumbly.

Add cream cheese and pulse until combined. With motor running, drizzle in oil and blend until mixture is smooth and fluffy.

Transfer whipped feta to a serving bowl. Top with cooled cranberry sauce. Sprinkle with pistachios and drizzle with honey. Serve with crostini on the side.

That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.

Happy cooking!
— imapampchef

Here’s the scoop on all our March 2026 Host and Guest specials!!

APRIL – New Spring Finds – Shop our newest and coolest kitchen tools!

Made to Last. Meant to Love. Save on our best sellers!

For HOSTS – Get 60% off any product or set—including new products! See details.

🎁GUESTS GIFT WITH PURCHASE 🎁

Spend $90 – Get a $15 account credit on your next order!*
PLUS – FREE STANDARD SHIPPING with any $150 purchase. Offer ends April 30th. See details.

🎉 Don’t wait—these deals won’t last! 🎉

December 26, 2023December 25, 2023

Imapampchef

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Cranberry Brie Biscuit Dip (Video)

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A delectable fusion of sweet and tart cranberries, creamy Brie, and flaky biscuits, this Cranberry Brie Biscuit is easy to make, and will impress your guests and make any gathering a memorable occasion!

For this recipe, I used my 12″ Stainless Steel Nonstick Skillet:

Go-To Skillet for One-Pot Meals

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

Product Details

4¼-qt. capacity.
Includes lid.
The nonstick mesh grid lets you sear food and use fond to make pan sauces and gravy—and it’s as easy to clean as nonstick cookware.
Cleanup is easy because it’s dishwasher-safe.
Use your favorite utensils—even metal!
Heat-safe to 450°F (230°C).
Tempered-glass lid with stainless-steel rim is heat-safe to 400°F (200°C).
Designed without rivets, so there’s no food buildup or rusting.
Tri-ply clad—a heat-conducting aluminum core between an 18/10 stainless steel satin interior layer and a polished stainless 18/0 exterior layer for durability and faster, more even heating.
Flared rims make pouring easy and keep stove-tops and counters free of drips.
Guaranteed for life.

Click here to get your own 12″ Stainless Steel Nonstick Skillet today. You’ll be glad you did.

Let’s jump right in!!

Ingredients

For the biscuits

2 (16.3-oz.) cans refrigerated biscuits I used Grands
2 tbsp. butter, melted
2 tbsp. freshly chopped parsley
Kosher salt
Freshly ground black pepper

For the Brie

1 (19.6) round brie cheese, at room temperature
1/3 c. whole berry cranberry sauce
1/3 c. shredded white cheddar
1 sprig rosemary
Freshly cracked black pepper
Drizzle of honey for garnish

Instructions

Preheat your oven to 375°F/190⁰C.

Chop fresh parsley and shred cheddar cheese; set aside.

Cut biscuits in half and roll into balls. Place biscuits in a ring around the edge of a large skillet and brush with butter. Season with salt and pepper.

Place brie in the center of the biscuits and use a paring knife to remove the top rind. Bake until brie is melty, 8 to 10 minutes.

Add cranberry sauce and cheddar to melted brie and gently fold to combine. Smooth the cheese mixture into an even layer and top with rosemary. Return to oven to melt cheddar, 5 to 7 minutes more.

Drizzle with honey and serve while hot.

That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.

Happy cooking!
— imapampchef

Here’s the scoop on all our March 2026 Host and Guest specials!!

APRIL – New Spring Finds – Shop our newest and coolest kitchen tools!

Made to Last. Meant to Love. Save on our best sellers!

For HOSTS – Get 60% off any product or set—including new products! See details.

🎁GUESTS GIFT WITH PURCHASE 🎁

Spend $90 – Get a $15 account credit on your next order!*
PLUS – FREE STANDARD SHIPPING with any $150 purchase. Offer ends April 30th. See details.

🎉 Don’t wait—these deals won’t last! 🎉

December 22, 2023December 19, 2023

Imapampchef

Subscribe below to get emails whenever I share new recipes!

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