Perfect Roast Turkey – Ina Garten (Video)

Crispy on the outside, tender and juicy on the inside, this recipe from Ina Garten and Food Network is the perfect way to make your turkey – so you can truly enjoy the day with those you love. 

This is the first time I’ve made this turkey, as I have been very loyal to my other recipe since 1997.  I can honestly say that this recipe is just as good and, due to the fact that there is substantially less prep work, this one I will definitely keep making!

I used my Enameled Cast Iron Pan to roast my turkey – it was perfect in every way!!

14 x 10 (35-cm x 25-cm) Enameled Cast Iron Pan

The Perfect Cast Iron Roasting Pan for Big Meals

This pan will be your secret weapon for special occasions and everyday meals, because it’s like two pans in one: A 3.5″ (9-cm) deep lasagna pan for big batches of family favorites, and a cast iron pan with rack for roast, chicken, and turkey dinners.

The stainless-steel rack lets air circulate around big cuts of meat for even cooking, and the handles sit high so they’re easy to grab and fold for storage. The high sides are great for baked pasta, lasagna, and casseroles, and keep your food from bubbling over. With the durability of cast iron comes a certain weightiness. But not to worry—this pan has two sturdy handles to help you lift and carry from the oven right to your dinner table.

About Enameled Cast Iron

Enameled cast iron is the kind of cookware that will become a fixture at every special meal you make—and that includes weeknight meals. The light enameled exterior means you can start using it right away—no seasoning required—and you can see food browning, so you can avoid scorching it. The beautifully enameled exterior lets you bring this cookware right from the stove or oven to the table, and cast iron’s excellent heat retention means food stays hot and delicious—even if not everyone makes it to the table as soon as dinner’s ready.

Guarantee

  • Lifetime Guarantee

I used our beautiful Carving Set to slice the turkey:

Professional-Quality Carving Set

Carving roasts, holiday hams, or Thanksgiving turkeys doesn’t have to be a daunting task. All you need is a professional-grade carving set to help you carve thin, precise slices, safely, and with impressive results. That’s why this carving knife set is part of our premium forged cutlery collection.

Our carving knife has a long, narrow 8″ (20-cm) blade with a pointed tip and the carving fork has two sharp, long prongs to hold the meat firmly in place while slicing to help keep your hands safe.

About Forged Cutlery

Each piece is crafted from a single piece of fully forged, high-carbon German steel which provides superior cutting and stability, so you can conquer even the biggest cutting tasks. Our forged cutlery has a full tang (the part of the metal that extends into the handle), so you’re guaranteed extra strength and perfect balance. Special bolsters make a smooth transition from the handle to evenly distribute the weight. The ergonomic, pakkawood handles provide a comfortable grip and control. With a lifetime guarantee, you’ll be ready for a lifetime of family gatherings.

Guarantee

  • Lifetime guarantee

PLUS – they are BOTH ON SALE this month ONLY!  Normally the pan is $199, the Carving Set is normally $175.00, you can get them for only $99 each! Click here to get your Roasting Pan, here to pick up the Carving Set, along with other Holiday essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:

Let’s jump right in!!!

Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • Zest from one lemon
  • 1 teaspoon fresh thyme, chopped
  • 1 fresh turkey (10-12 pounds)
  • Kosher salt
  • Freshly Ground black pepper
  • 1 large bunch fresh thyme
  • 1 whole lemon, halved
  • 1 onion, quartered
  • 1 head of garlic, cut in half crosswise

Instructions

Preheat oven to 350°F/180⁰C.

Prepare your lemon, onion and garlic.

Chop thyme and zest lemon. Combine butter, chopped thyme, zest, salt and pepper to taste in small bowl.  Mix well to combine. 

Remove giblets from turkey, then wash inside and out, then pat dry and place in Roasting Pan.  Lift skin on breast of turkey, then insert butter mixture liberally under the skin and above.  Season with salt and pepper to taste.  Place thyme, onion, lemon and garlic inside the cavity of the turkey. Tie legs and wings to body with cooking twine.

Roast turkey about 2 1/2 hours, or until an instant-read thermometer reads 165°F/75⁰C the thickest part of the turkey thigh, pricking the bird just above the crease between the thigh and the place where the turkey breast begins.  The juices should run clear when you cut between the leg and the thigh.  Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes before carving.

That’s it!  I loved how easy this recipe was, and the turkey was perfectly cooked.  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!

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!!

Perfect Roast Turkey – Ina Garten (Video)

Crispy on the outside, tender and juicy on the inside, this recipe is the perfect way to make your turkey – so you can truly enjoy the day with those you love. 
5 from 1 vote
Prep Time 30 mins
Cook Time 2 hrs 30 mins
Course Main Course, Thanksgiving
Cuisine American
Servings 8 servings
Calories 752 kcal

Ingredients
  

  • ½ cup unsalted butter, softened 1 stick
  • Zest from one lemon
  • 1 tsp fresh thyme, chopped
  • 10-12 lb fresh turkey
  • kosher salt
  • Freshly Ground Black Pepper
  • 1 bunch fresh thyme
  • 1 lemon, halved
  • 1 onion, quartered
  • 1 head garlic, halved

Instructions
 

  • Preheat oven to 350°F/180⁰C. Prepare your lemon, onion and garlic.
  • Chop thyme and zest lemon. Combine butter, chopped thyme, zest, salt and pepper to taste in small bowl.  Mix well to combine. 
  • Remove giblets from turkey, then wash inside and out, then pat dry and place in Roasting Pan.  Lift skin on breast of turkey, then insert butter mixture liberally under the skin and above.  Season with salt and pepper to taste.  
  • Place thyme, onion, lemon and garlic inside the cavity of the turkey.  Tie legs and wings to body with cooking twine.
  • Roast turkey about 2 1/2 hours, or until an instant-read thermometer reads 165°F/75⁰C the thickest part of the turkey thigh, pricking the bird just above the crease between the thigh and the place where the turkey breast begins. The juices should run clear when you cut between the leg and the thigh.  Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes before carving.

Nutrition

Calories: 752kcalCarbohydrates: 4gProtein: 129gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 410mgSodium: 672mgPotassium: 1393mgFiber: 1gSugar: 1gVitamin A: 564IUVitamin C: 10mgCalcium: 82mgIron: 5mg
Keyword Thanksgiving, Turkey
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Chicken Gnocchi Soup – Creme De La Crumb (Video)

**This is an updated post from a while back.  Since it is definitely soup season where I live, I thought I would share again, with a newer video. **

So, I’ve heard a lot about how wonderfully delicious Olive Garden’s Chicken Gnocchi Soup tastes.  I personally had never had chicken gnocchi soup and tell I made it the other day using this wonderful recipe from Tiffany over at https://www.lecremedelacrumb.com/. You can learn more about Tiffany here.

I checked out her blog briefly, and will definitely be heading back there to try out a few more recipes. This one is definitely a keeper, it has everything I love in it: chicken, gnocchi, cream and spinach.  I changed the recipe only slightly, and that I shredded my chicken instead of cooking it and dicing it. I’m sure that way is absolutely fine, but I was lazy and making shredded chicken is so easy in our 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 under-cooked 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.

Recommended

If you check my past recipes, you’ll find me using the cooker time and again, whether for chicken, pork, making yogurt or the Sous Vide method of cooking, it’s used practically every day.  Click the link to get yours today: Deluxe Multi Cooker

Let’s jump right in!

Ingredients:

  • 3 boneless skinless chicken breasts
  • 1 cup water
  • 1/2 cup carrots, diced
  • 1 stalk celery
  • 1/2 white onion
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 4 cups chicken broth
  • Salt and pepper to taste
  • 1 tsp thyme
  • 16 oz. Potato gnocchi
  • 1 ½ cups heavy cream
  • ½ cup milk
  • 1 cup baby spinach

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.

Dice carrots, onion and celery.  Peel and chop garlic.

Heat olive oil in 4-quart sauce pan over medium heat. Add celery, onions, garlic and carrots. Sauté for 2-3 minutes.

Next, add chicken broth, salt, pepper and thyme.  

Bring to a boil, then add gnocchi.  Boil for another 3-4 minutes, then reduce heat and simmer for another 10 minutes.

Add cream and milk; stir. Add in 1 cup of fresh baby spinach. Let this cook for 1-2 minutes more. 

Add the shredded chicken, stirring to incorporate.  Serve immediately.

That’s it! This recipe was so easy, I hope that you will try this and let me know what you think. Please be sure to check out Tiffany’s blog over at https://www.lecremedelacrumb.com/. Let’s make great food together!

OCTOBERHosts can earn TWO items or sets of our wonderful stoneware 60% off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

OCTOBER GUEST SPECIAL:

Chicken Gnocchi Soup – Creme De La Crumb

Tender chicken and pillowy-soft gnocchi make this velvety soup taste like a dream, and it takes under 30 minutes to make!
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Soup
Cuisine Italian
Servings 4 servings
Calories 749 kcal

Ingredients
  

  • 3-4 boneless skinless chicken breasts
  • 1 cup water
  • ½ cup carrots, diced
  • 1 stalk celery, diced
  • ½ white onion, diced
  • 2 cloves garlic, chopped
  • 1 tbsp olive oil
  • 4 cups chicken stock
  • kosher salt and black pepper, to taste
  • 1 tsp thyme
  • 16 oz potato gnocchi
  • 1.5 cups heavy cream
  • ½ cups milk
  • 1 cup baby spinach

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.
  • Dice carrots,onion and celery.  Peel and chop garlic.
  • Heat olive oil in 4-quart sauce pan over medium heat. Add celery, onions, garlic and carrots. Sauté for 2-3minutes.
  • Add chicken stock, salt, pepper and thyme.  Bring to a boil, then add gnocchi.  Boil for another 3-4 minutes, then reduce heat and simmer for another 10 minutes.
  • Add cream and milk; stir. Add in 1 cup of fresh baby spinach, and cook for 1-2 minutes more. 
  • Add the shredded chicken, stirring to incorporate.  Serve immediately.

Notes

To Freeze – Store in glass or other freezer-safe container for up to three months.

Nutrition

Calories: 749kcalCarbohydrates: 60gProtein: 33gFat: 43gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 166mgSodium: 888mgPotassium: 887mgFiber: 4gSugar: 12gVitamin A: 5056IUVitamin C: 11mgCalcium: 158mgIron: 6mg
Keyword chicken gnocchi soup
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!

Mint Chocolate Chip Ice Cream – Chew Out Loud (Video)

Creamy and delicious, this easy six-ingredient mint chocolate chip ice cream is perfect for a hot summer’s day – or anytime!!

The first time I tried to make mint chocolate chip ice cream was a bit of a disaster, but also a good lesson for everyone who tries a new recipe.  Making sure that you have all of the ingredients is so important, but also making sure that you have the right ingredients can be helpful as well.  You see, the recipe I had at the time called for mint extract and some fresh mint.  I picked up spearmint extract and leaves, not thinking at ALL about the taste difference!  Mint is mint, right?  WRONG.  I do not like spearmint – at all – so I gave up and went back to the store and bought myself a HUGE container of Mint Chocolate Chip ice cream instead.

That was many years ago, but I never made any attempt at this again, until this week. I tried this wonderful recipe from Amy at Chew Out Loud, and it was so easy and incredibly delicious!  You can learn more about Amy here. I will absolutely be heading back there; all of her recipes look amazing!

For this recipe, I used our Ice Cream Maker, of course!  Here’s some info for you:

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.

Click here to get yours today!

This recipe uses 5-6 ingredients, one of which is green food coloring. While I used it this time, I personally prefer not to use food coloring in recipes.  You can definitely leave it out, if you prefer.  Let’s jump right in!!

Ingredients

  • 1 cup whole milk
  • 2 cups heavy cream
  • ¾ cup granulated sugar
  • 2 teaspoons pure peppermint extract, or to taste
  • 2-3 drops of green food coloring (optional)
  • 4-ounces semisweet chocolate, chopped

Instructions

Please be sure to freeze your ice cream maker base for at least 24 hours prior to using.

Pour milk, heavy cream and sugar into a bowl, mix well until sugar is dissolved. 

Add in peppermint extract and green food coloring, if using, and stir well until combined.  Cover and chill 30 minutes or until temperature reaches 45⁰ F/7⁰ C.

Meanwhile, chop the semisweet chocolate.

MAKE ICE CREAM

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. During the last minute of churning, pour the chopped chocolate through the shoot.

When the timer has ended, Remove the paddle from the bowl and serve immediately, or cover and let ice cream harden, if desired.

That’s it!  Please let me know if you give this a try, and be sure to go over to visit Amy at Chew Out Loud.  Let’s make great food together!

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

Mint Chocolate Chip Ice Cream

Creamy and delicious, this easy six-ingredient mint chocolate chip ice cream is perfect for a hot summer’s day – or anytime!!
4.67 from 3 votes
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Dessert
Cuisine American
Servings 10
Calories 302 kcal

Ingredients
  

  • 1 cup whole milk
  • 2 cups heavy cream
  • ¾ cup granulated sugar
  • 2 tsp pure peppermint extract
  • 2-3 drops green food coloring optional
  • 4 oz semisweet chocolate, chopped

Instructions
 

  • Please be sure to freeze your ice cream maker base for at least 24 hours prior to using.
  • Pour milk, heavy cream and sugar into a bowl, mix well until sugar is dissolved. 
  • Add in peppermint extract and green food coloring, if using, and stir well until combined.  Cover and chill 30 minutes or until temperature reaches 45⁰ F/7⁰ C.
  • Meanwhile, chop the semisweet chocolate.
  • 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. During the last minute of churning, pour the chopped chocolate through the shoot.
  • When the timer has ended, Remove the paddle from the bowl and serve immediately, or cover and let ice cream harden, if desired.

Nutrition

Calories: 302kcalCarbohydrates: 23gProtein: 3gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 57mgSodium: 23mgPotassium: 148mgFiber: 1gSugar: 22gVitamin A: 745IUVitamin C: 0.3mgCalcium: 69mgIron: 1mg
Keyword ice cream
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Tomato Gnocchi Kebabs – Delish (Video)

Cooked to perfection in the air fryer, this recipe brings together gnocchi, tomatoes and red onions to create a delicious appetizer to level up your next get together! You can accompany it with the delicious Salsa Verde below, or simply add some basil to it. Either way, I know you will love this easy appetizer from Delish. I’ve shared this before about my Delish subscription, but it’s worth sharing again.

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.

Of course, I had to try this recipe out in my Deluxe Air Fryer, using my air fryer skewers. It turned out great!

Here is some info on my favorite product:

Here is some info on our Air Fryer:

Best Air Fryer for a Family

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

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

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

Product Details

  • Family-sized 11.6-qt. capacity fits up to a 4 lb. whole chicken.
  • Eight programmed settings: Air Fry, Bake, Roast, Rotisserie, Reheat, Dehydrate, Custom, and Rotate
  • Includes two cooking trays, basket, rotisserie set, drip tray, retrieval tool, removable shield, and a cooking guide.
  • 14½” tall x 12 3/4″ x 14 1/4″

Here is a link If you’d like to get your own Pampered Chef Air Fryer and/or the skewers:

Click here to purchase the air fryer, and here if you need to pick up the skewers. Okay, let’s jump right in!

Ingredients

For The Salsa Verde

  • 1/4 c. fresh parsley
  • 1/4 c. fresh basil
  • 1/4 c. extra-virgin olive oil
  • 2 tsp. capers
  • 1 tbsp. fresh lemon juice
  • 2 anchovy fillets
  • 1 clove garlic
  • Kosher salt

For The Kebabs

  • 1 (12-oz.) package fresh gnocchi
  • 2 pt. cherry tomatoes
  • 2 small red onions, cut into 2″ pieces
  • 2 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions

Combine Gnocchi, tomatoes, red onion, olive oil, salt and pepper in large bowl, stirring until well coated. 

Thread pieces onto skewers, then snap into place on skewer rotisserie; secure in Air Fryer. Set to ROTISSERIE for 12 minutes.

Make the Salsa Verde: In a food processor, combine parsley, basil, oil, capers, lemon juice, anchovies, and garlic. Blend until smooth, season to taste with salt, and chill until ready to serve.

Transfer the kebabs to a platter, drizzle with Salsa Verde and serve. 

That’s it!  So easy to throw together, and it’s not only delicious, but is a very pretty and colorful dish to serve. Please let me know if you give this a try, I would love to hear from you. Let’s make great food together!

July Only! Summer Sunset Sale! Get 20% off select products, before they’re gone!! Click here to shop.

Get ANY $25 product FREE for yourself in July when you host a virtual or in-person Pampered Chef Party: 

FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of JULY, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for JULY, where you can see our newest products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Tomato Gnocchi Kebabs

Cooked to perfection in the air fryer, this recipe from @delish pairs gnocchi, tomatoes and red onions to create a delicious appetizer to level up your next get together!
4.67 from 3 votes
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Appetizer
Cuisine Italian
Servings 4 servings
Calories 191 kcal

Ingredients
  

For the Kebabs

  • 1 (12-oz.)package fresh gnocchi
  • 2 pt cherry tomatoes
  • 2 small red onions, cut into 2-inch pieces
  • kosher salt and pepper, to taste

For the Salsa Verde

  • ¼ cup fresh parsley
  • ¼ cup fresh basil
  • ¼ cup extra-virgin olive oil
  • 2 tsp capers
  • 1 tbsp lemon juice
  • 2 anchovy fillets
  • 1 garlic clove
  • kosher salt and pepper, to taste

Instructions
 

  • Combine Gnocchi, tomatoes, red onion, olive oil, salt and pepper in large bowl,stirring until well coated.  Thread pieces onto skewers, then snap into place on skewer rotisserie; secure in Air Fryer.  Set to ROTISSERIE for 12 minutes.
  • Make the Salsa Verde: In a food processor, combine parsley, basil, oil, capers, lemon juice, anchovies, and garlic. Blend until smooth, season to taste with salt, and chill until ready to serve.
  • Transfer the kebabs to a platter, drizzle with Salsa Verde and serve. 

Nutrition

Calories: 191kcalCarbohydrates: 16gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 1mgSodium: 61mgPotassium: 636mgFiber: 3gSugar: 8gVitamin A: 1556IUVitamin C: 65mgCalcium: 52mgIron: 2mg
Keyword gnocchi, kebabs
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Cherry Basil Galette – (Video)

Fresh, juicy cherries combined with basil creates a beautiful galette that is the perfect dessert for summer!

If you had told me I would EVER pair basil with fruit, I would have thought you did not know me well.  Before this recipe, basil was for very specific recipes, such as Italian pasta dishes or certain Thai dishes.  That all changed with this recipe for a cherry basil galette, which was born for me when I saw Pampered Chef’s new recipe for a Strawberry Galette, only I did not have any fresh strawberries.

I used our Cherry & Olive Pitter to remove the pits, which makes quick work of it, since I can remove 4 pits at the same time! Here’ s some info:

Pit Four Fruits at One Time

If you love fresh cherries and olives, but not the mess or the time it takes to remove the pits, this handy tool quickly pits four cherries at once without bruising or wasting any of the fruit. The clear bottom tray catches all the juice and pits, mess-free. And the non-slip feet keep it in place while you zip through. The top locks to make it easy to store in a drawer.

Olive Pitter

We’ve included an extra insert so you can also pit smaller olives.

Click here to purchase yours today!

The basil truly enhanced the flavor of the cherries, and it was unlike any dessert I’ve previously had.  Mind you, I have been a picky eater, and I realize that this may not be a new dessert for many of you.  However, I am quite proud of myself for giving this a try, and I hope you’ll make this and let me know what you think.  Let’s jump right in!

Ingredients

  • 1 lb fresh cherries, stems and pits removed
  • 3 tbsp sugar, plus more for sprinkling
  • 2 tablespoons cornstarch
  • 2 tablespoons torn basil leaves (about 5 basil leaves), plus more for garnishing
  • 1 tablespoon lime juice
  • 1 pkg (15 oz) refrigerated pie crust (1 crust), softened according to package directions OR homemade piecrust
  • 2-3 tablespoons softened butter, cubed
  • 1   egg, beaten
  • Optional: ice cream or whipped cream

Instructions

Preheat the oven to 425°F.

Remove the stem from the cherries, and use the Cherry & Olive Pitter to remove pits.

Combine the cherries, sugar, cornstarch, basil, and lime juice; toss gently to combine. Let the mixture stand for 3–4 minutes.