italian – Imapampchef

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Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef. Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source. Let’s get cooking!

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Oh, my goodness, you have GOT to try these cookies! I actually haven’t been able to stop eating them, but I have to pause just long enough to say thank you to Cathy over at Noble Pig for such a delightful and easy recipe. You can learn more about Cathy here. I really enjoyed reading about her beginnings in creating her blog, and I hope that you will head over there to check it out, along with all of her other wonderful recipes.

To bake these cookies, I used my 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 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!

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Let’s jump right in!!

Ingredients

½ cup butter
¼ cup shortening
¾ cup granulated sugar
4 large eggs
3 cups all-purpose flour
5 teaspoons baking powder
½ teaspoon table salt
2 teaspoons anise extract

Glaze:

3-4 tablespoons milk
2 cups confectioners’ sugar
1 teaspoon anise extract

Topping:

Nonpareils/Sprinkles

Instructions

Preheat your oven to 375°F/190⁰C.

Sift flour, baking powder and salt together in a small bowl; set aside.

Melt butter together with the shortening in the microwave. Once melted, mix together until well combined, about two minutes.

Add in sugar, mixing well to incorporate. Add in eggs, one at a time, mixing well after each addition. Add in anise extract.

Add dry ingredients a little at a time to the mixture, stirring to combine without over mixing.

Use small scoop to make cookies, and place on baking stone. Bake 8-10 minutes, depending on your oven. Remove from oven, and place on rack until completely cool.

For the glaze:

Add milk, one tablespoon at a time, until mixture makes a glaze consistency. Add in anise extract, stirring to incorporate. Dip tops of cookies into glaze, then sprinkle with the nonpareils. Allow to dry completely (If you can wait!).

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

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***I am a Pampered Chef Consultant – please contact me 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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Imapampchef

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December 1, 2023November 30, 2023

ImapampchefLeave a comment

Sunday Sauce – Allrecipes (Video)

Made with love, and lots of tender meat, this Sunday Sauce from Chef John over at Allrecipes is comfort food at its best! I love so many of Chef John’s recipes, and this is one I’ve made for several years. I was hesitant to try making Sunday Sauce at first, but listening to Chef John explain how to do it gave me the confidence to give it a try.

For this recipe, I used our Nonstick Double Burner Grill Pan for the meats, and our 8-Qt. Brilliance Nonstick Stock Pot:

Save on the set! Create rich, grilled flavor right on your stovetop with the Nonstick Double Burner Grill & Press Set. It includes the Nonstick Double Burner Grill and two Grill Presses.

Details

Nonstick Double Burner Grill

20½” x 10½”.
Cleanup is easy because it’s dishwasher-safe.
Use your favorite utensils—even metal!
The top-of-the-line, ceramic-reinforced, four-layer nonstick coating releases food easily. Plus, it’s made without PFOA.
Low-profile cast-in handles let you easily grip while wearing oven mitts.
Nests with the Double Burner Griddle for storage.
Designed without rivets, so there’s no food buildup or rusting.
Heat-safe to 480°F.
Guaranteed for life.

Grill Press

Includes two.
8½” square.
4½ lbs.
Constructed from heavy-duty cast iron.
Enamel coating makes for easy cleanup.
Riveted stainless steel handle provides a comfortable, easy grip.
Use it with the Double Burner Grill, Double Burner Griddle, and Grill Pan.
We stand by our cookware—it’s guaranteed for life.
Dishwasher-safe.

Learn more about our nonstick cookware collection here.

Batch Cooking With Hassle-Free Cleanup

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

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Let’s jump right in!

Ingredients

2 tbsp olive oil, divided
1 (1-inch thick) slice beef shank OR chuck roast
2 lbs. pork spareribs
2 bone-in chicken thighs
1 onion diced
1 pinch salt
6 cloves garlic
84 oz. San Marzano tomatoes (3 – 28 oz. cans)
1.5 cups red wine, divided
½ cup water
¼ cup tomato paste
¼ cup freshly grated Parmesan-Reggiano cheese
2 tbsp flat-leaf parsley, chopped
2 tsp salt, or to taste
¼ tsp red pepper flakes, or to taste

Instructions

Preheat oven to 425°F/220⁰C.

Dice onion, chop garlic and parsley; grate cheese. Crush tomatoes. Set aside.

Add 1 tbsp olive oil to roasting pan, along with beef, pork and chicken, flipping meats to coat in oil. Roast until nicely browned, 20-30 minutes. Remove from oven; set aside.

Heat remaining oil in large stock pot over medium-high heat until shimmering. Add onions and salt, cooking until translucent, about 5 minutes. Add in garlic, stirring until fragrant, about one minute.

Add tomatoes, one cup of the wine, water and tomato paste. Give a stir, then add in all meats to sauce.

Deglaze roasting pan with remaining red wine, scraping any browned bits. Add mixture to sauce, along with cheese, parsley, salt and red pepper flakes, mixing to combine.

Once simmering, reduce heat to low. Simmer, uncovered, for approximately 4 hours, or until sauce has reduced and thickened, and meats are falling-off-the-bone tender. Discard bones.

Remove meats to a separate serving dish if you like (I do not do that). Adjust seasonings to taste.

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!

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January 20, 2023February 18, 2023

ImapampchefLeave a comment

Homemade Italian Dressing Chicken – Love and Lemons (Video)

One day, I realized I did not have any Italian dressing in the house. Calamity! I wanted to use it to marinate my chicken in for dinner, and I really did not want to have to go to the store just for dressing.

So, of course I searched for a decent recipe, and came across this gem from Jeanine and Jack over at Love and Lemons. You can learn more about them here, suffice to say I felt bad about using this amazing recipe for chicken, after realizing theirs is a vegetarian blog. Jeanine does say that her hubby is a meat-eater, so I felt a bit better about it!

This recipe is one of the VERY best, easiest, most delicious recipes. Ever. In other words, I made this SIX times in a matter of weeks, that’s how much we loved it. You’ll never want to buy store-bought dressing after trying this, trust me!

What I found when using it as a marinade for chicken, is that even with just 30 minutes of marinating time (because I started late, per usual) the chicken was perfect. Crispy on the outside and mouth-wateringly tender on the inside. Okay, it might be time for another batch of this wonderful dressing to be made!!

For this recipe, I used our Classic Batter Bowl to make the dressing, the Large Reuseable Storage Bag to hold the chicken with the dressing, and our Nonstick Sauté and Steam Pan. Info on each product below:

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.
Dishwasher Safe.

Large Reuseable Storage Bag

Save on Bags for Sous Vide Cooking

There’s plenty of room in this bag for transporting snacks or storing leftovers. Use it to steam vegetables in boiling water or in the microwave or freeze any fresh foods all while reducing single-use plastics storage bags. And, with this large reusable silicone bag, sous vide meals get even easier to make at home. Simply put your food in the bag, remove air, seal it with the leakproof zipper, and place in your water bath. Wash it and reuse it lots of different ways.

Product Details

BPA, Lead, PVC, and Phthalate-free
Label the outside with any non-toxic dry erase marker
Holds 8 cups (1.9 L)
Freezer-, microwave-, and oven-safe up to 400°F (200°C)
Dishwasher-safe for easy cleaning

Nonstick Sauté and Steam Pan

Multi-Purpose Pan

Save precious kitchen space with this multifunctional meal maker. You can steam, fry, or saute all your family favorites on the stovetop or bake them in the oven. The nonstick pan features our top-of-the-line, titanium-reinforced nonstick coating that’s perfect for everyday cooking and so strong you can use metal utensils on the pan without scratching. The pan is designed without interior rivets so there’s no place for residue or rust to form. The pan’s removable handle makes cooking in the oven, storing, and washing easier than ever.

As a bonus, the silicone steamer basket collapses to use as a trivet. We’ve included a helper handle protector, so it’s safe and easy to move the pan around while it’s hot. The tempered glass lid is heat-safe to 400°F (200°C) and fits our Nonstick Grill Pan. And it’s all dishwasher-safe!

Click the Links below to check out any or all of these items:

Classic Batter Bowl

Large Reuseable Storage Bag

Nonstick Sauté and Steam Pan

Let’s jump right in!!

Ingredients

For the Italian Dressing

Ingredients

¼ cup extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1 tablespoon finely chopped fresh parsley
1 teaspoon honey
1 teaspoon dried oregano
1 garlic clove, pressed
½ teaspoon Dijon mustard
½ teaspoon thyme
¼ teaspoon sea salt
Freshly ground black pepper
2 tablespoons Parmesan cheese, optional (please note I did NOT use for chicken)

Instructions

In a small bowl, whisk together the oil, vinegar, lemon juice, parsley, honey, oregano, garlic, mustard, thyme, salt, and pepper.
If desired, stir in the cheese.

For the Chicken

1 lb. (450 g) boneless chicken breast
Homemade Italian Dressing

Instructions

For the Italian Dressing

Press lemon to make two tablespoons juice. Chop fresh parsley, and press garlic clove.

Whisk all of the dressing ingredients together in Classic Batter Bowl.

For the Chicken

Marinate chicken in Italian dressing for 30 minutes.

When ready, heat pan over medium-high heat, then add chicken. Sear about 3 minutes per side. Add remining dressing/marinade to pan. Insert corded probe from Instant-Read Food Thermometer into thickest part of chicken breast, and place all into oven (remove handle from Nonstick Sauté and Steam Pan, if using). Bake for 10 minutes, or until internal temperature of chicken reaches 165⁰ F (74⁰ C).

Baste with pan juices, slice and serve.

That’s it! You will LOVE this recipe, it is delicious. Please let me know if you give this a try. Let’s make great food together!

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