Tuesday, June 28, 2011

a tough one to please

Hi Everyone,
These blogs are getting farther and farther apart. I feel like such a lagger! haha. Well tonight I tried a recipe that I got when I had a pampered chef party and it was good at the party so I made it for dinner and I liked it, which is really weird, but Travis and Madison didn't want anything to do with it.  Travis said it reminded him of El Torito which he hates, I didn't get that from it. So I hope you enjoy the following recipes. 

On another note, I made the carnitas from a previous recipe and NO BUENO!  Again, Travis liked it and I hated it.  It did not look like it did in the picture. It seemed too watery and meat grosses me out. Big chunks of it.  So when i was pulling the fat off and pulling it off the bone I had to stop. I couldn't do it anymore.  But feel free to try :)

Pampered Chef Chicken Enchilada Ring


Ingredients:

1 can cooked chicken chopped

4 oz. can chopped pitted olives

1 cup Monterey Jack/cheddar cheese blend

4 oz. can chopped green chilies

½ cup mayonnaise

1 tablespoon Pampered Chef's Southwestern Seasoning Mix (or taco seasoning)

1 garlic cloves, minced

2 plum tomatoes

1 lime

2/3 cup finely crushed tortilla chips, divided

2 tubes refrigerated crescent rolls (dough)

Instructions:

Preheat oven to 375 degrees. Mix chopped chicken, olives, cheese, green chilies, mayonnaise, seasoning mix and garlic in a bowl. Seed and chop tomato. Add chopped tomato and lime juice to chicken mixture. Mix well.

Separate dough into triangles along perforations. Arrange triangles in a circle on a 13-inch baking stone. Wide ends should overlap in the center, and points should be toward the outside. There should be a 5-inch diameter opening in the center.

Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over the filling and tuck under the wide ends of the dough. Do not cover filling completely. It should show in between each triangle.

Bake 20 to 25 minutes or until golden brown. (I only cooked mine for 17 min so just watch how fast your oven cooks)










The Pampered Chef ®Mexican Cheese Crisps with Avocado Recipe

1/2 8-oz (250-g) block (5 1/2 x 2 in./14 x 5 cm) Colby & Monterey Jack or marble cheese blend
1-2 limes, divided
2 oz (60 g) cream cheese, softened
1 tbsp (15 mL) mayonnaise
1 tsp (5 mL) Southwestern Seasoning Mix
1 plum tomato
2 ripe medium avocados
1 cup (250 mL) loosely packed fresh cilantro
1/4 cup (50 mL) finely chopped red onion
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) Coarsely ground black pepper


  1. Preheat oven to 375°F (190°C). Line Large Round Stone with Handles with Parchment Paper. Cut cheese block crosswise into twelve 1/4-in. (6-mm) slices with Santoku Knife. Cut each slice in half, creating two squares; arrange 2 in. (5 cm) apart on baking stone. Bake 14–17 minutes or until cheese appears lacy and golden brown. Remove baking stone from oven. Cool crisps 1 minute on baking stone. Remove crisps to Stackable Cooling Rack with Mini-Serving Spatula; cool completely.
  2. Meanwhile, for topping, juice limes with Citrus Press to measure 1 1/2 tbsp (22 mL). Combine 1 1/2 tsp (7 mL) of the juice, cream cheese, mayonnaise and seasoning mix in (2-cup/500-mL) Prep Bowl; whisk until smooth with Stainless Mini Whisk. Spoon topping into small resealable plastic bag; secure bag and set aside.
  3. Seed and dice tomato using Utility Knife; set aside. Peel and remove pits from avocados usingAvocado Peeler. Coarsely chop cilantro and finely chop onion with Food Chopper. Add avocado, cilantro, onion, remaining 1 tbsp (15 mL) lime juice, salt and black pepper to Stainless (2-qt./2-L) Mixing Bowl; mash until well blended using Mix ‘N Masher. Place scant Small Scoop of avocado mixture onto each crisp. Trim corner of bag filled with topping using Professional Shears; drizzle over avocado mixture. Garnish with diced tomato.

Yield: 24 appetizers

Obviously this uses all Pampered Chef products. You can use anything you have at home that works.  These were really good! I'm not an avocado fan so i didn't smother it all over the crisp but they were good, even with avocado :)

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