I was doing so good there posting everyday, and then this weekend hit! After a scrapbook club and Pampered Chef show Saturday, and then an impromptu visit to Omaha Sunday to visit family in the hospital, Monday was already here! I got a lot done yesterday, scrapbooking-wise, but again, no blog post.
I will try to get back in the groove today.
I am going to start by sharing the recipes we made at my Pampered Chef show Saturday. Please enjoy them! The ladies at the show all said they were fabulous!!
Love fresh pineapple, but hate cutting it? Try our Pineapple Wedger! It's fabulous! Contact me today to order!
Happy Tuesday!
Fresh Pineapple Salsa
2 plum tomatoes
½ small red onion
1 4-in. piece seedless cucumber
½ cup lightly packed cilantro leaves
1 jalapeno pepper
1 medium pineapple
1 lime
½ tsp salt
Lime Tortilla Chips (optional, see below)
Hull and remove seeds from tomatoes using Core & More. Peel cucumber with Vegetable Peeler; remove seeds using The Corer. Dice tomatoes using Color-Coated Tomato Knife and onion and cucumber using Santoku Knife. Chop cilantro using Kitchen Shears in lid of Herb Keeper.
Combine tomatoes, onion, cucumber and cilantro in Classic Batter Bowl. Cut jalapeño in half lengthwise with Utility Knife and remove seeds using Core & More. Finely chop jalapeño using Food Chopper; add to batter bowl.
Slice top and bottom off of pineapple using Santoku Knife, creating a flat base. Stand pineapple upright; use Pineapple Wedger to core and peel, working down the pineapple in a rocking motion. Remove core, and wedge with Apple Wedger. Set aside half of the pineapple for another use. Dice pineapple flesh.
Juice lime using Juicer to measure about 2 tbsp juice. Add pineapple, lime juice and salt to batter bowl. Mix thoroughly until combined.
Serve with Lime Tortilla Chips, if desired.
Yield: 16 servings (3 cups)
Lime Tortilla Chips
1 lime
8 (7-in.) flour tortillas
¼ tsp Coarse Sea & Himalayan Salt or coarse salt
Preheat oven to 400°F. Juice lime to measure 2 tbsp juice. Lightly brush one side of each tortilla with lime juice using Silicone Basting Brush; sprinkle lightly with salt. Cut each tortilla into eight wedges using Pizza Cutter; arrange half of the tortilla wedges in a single layer on Large Round Stone with Handles.
Bake 10-14 minutes or until edges are lightly browned and crisp. Remove from oven. Remove chips from baking stone to Stackable Cooling Rack; cool completely. Repeat with remaining tortilla wedges.
Yield: 64 chips (16 servings)
Jalapeno Popper Pizzas
1 pkg. (11 oz.) refrigerated thin crust pizza crust (see Cook’s Tip) (For the show, we actually used a pre-baked thin pizza crust - it worked just as well, and was maybe a little easier!)
4 slices bacon
1 small red bell pepper (about ½ cup)
2 jalapeno peppers
4 oz. cream cheese, softened
1 cup shredded cheddar cheese, divided
1 cup corn chips (about ½ cup crushed chips)
Preheat oven to 425°F. Place dough onto Cutting Board (do not unroll dough). Using a sawing motion, slice dough into 24 disks using Utility Knife. Place disks onto Large Bar Pan; press to flatten and seal seams. Bake 11-13 minutes or until golden brown. If using pre-cooked dough, put on Large Round Stone with Handles and proceed with next step.
Meanwhile, cut bacon into 1/4-in. pieces with Kitchen Shears; cook in 8-in. Sauté Pan over medium-high heat 8-10 minutes or until crisp. Remove bacon from pan using Slotted Turner; drain on paper towels. Drain pan, leaving 1 tsp drippings in pan. Finely dice bell pepper using 8-in. Chef’s Knife.
Remove seeds of jalapeños with Core & More and chop jalapeños using Food Chopper. Add bell pepper and jalapeños to pan; cook over medium heat 2-3 minutes or until tender.
With Small Mix ‘N Scraper, combine cream cheese, half of the cheddar cheese, bacon and pepper in Classic Batter Bowl; mix well. Divide cream cheese mixture evenly over crusts; spread with Small Spreader. Sprinkle with remaining cheese and crushed chips.
Bake 4-6 minutes or until cheese is melted and crusts are golden brown. Remove bar pan from oven to Stackable Cooling Rack. Serve using Mini-Serving Spatula.
Yield: 24 appetizers
Cook's Tip: If desired, a 13.8-oz package of refrigerated pizza crust can be substituted for the refrigerated thin crust dough. Place dough onto lightly floured Cutting Board. Keeping dough in log shape, gently roll dough into a thinner cylinder measuring 11 1/2 in. Proceed as recipe directs.
I will try to get back in the groove today.
I am going to start by sharing the recipes we made at my Pampered Chef show Saturday. Please enjoy them! The ladies at the show all said they were fabulous!!
Love fresh pineapple, but hate cutting it? Try our Pineapple Wedger! It's fabulous! Contact me today to order!
Happy Tuesday!
Fresh Pineapple Salsa
2 plum tomatoes
½ small red onion
1 4-in. piece seedless cucumber
½ cup lightly packed cilantro leaves
1 jalapeno pepper
1 medium pineapple
1 lime
½ tsp salt
Lime Tortilla Chips (optional, see below)
Hull and remove seeds from tomatoes using Core & More. Peel cucumber with Vegetable Peeler; remove seeds using The Corer. Dice tomatoes using Color-Coated Tomato Knife and onion and cucumber using Santoku Knife. Chop cilantro using Kitchen Shears in lid of Herb Keeper.
Combine tomatoes, onion, cucumber and cilantro in Classic Batter Bowl. Cut jalapeño in half lengthwise with Utility Knife and remove seeds using Core & More. Finely chop jalapeño using Food Chopper; add to batter bowl.
Slice top and bottom off of pineapple using Santoku Knife, creating a flat base. Stand pineapple upright; use Pineapple Wedger to core and peel, working down the pineapple in a rocking motion. Remove core, and wedge with Apple Wedger. Set aside half of the pineapple for another use. Dice pineapple flesh.
Juice lime using Juicer to measure about 2 tbsp juice. Add pineapple, lime juice and salt to batter bowl. Mix thoroughly until combined.
Serve with Lime Tortilla Chips, if desired.
Yield: 16 servings (3 cups)
Lime Tortilla Chips
1 lime
8 (7-in.) flour tortillas
¼ tsp Coarse Sea & Himalayan Salt or coarse salt
Preheat oven to 400°F. Juice lime to measure 2 tbsp juice. Lightly brush one side of each tortilla with lime juice using Silicone Basting Brush; sprinkle lightly with salt. Cut each tortilla into eight wedges using Pizza Cutter; arrange half of the tortilla wedges in a single layer on Large Round Stone with Handles.
Bake 10-14 minutes or until edges are lightly browned and crisp. Remove from oven. Remove chips from baking stone to Stackable Cooling Rack; cool completely. Repeat with remaining tortilla wedges.
Yield: 64 chips (16 servings)
Jalapeno Popper Pizzas
1 pkg. (11 oz.) refrigerated thin crust pizza crust (see Cook’s Tip) (For the show, we actually used a pre-baked thin pizza crust - it worked just as well, and was maybe a little easier!)
4 slices bacon
1 small red bell pepper (about ½ cup)
2 jalapeno peppers
4 oz. cream cheese, softened
1 cup shredded cheddar cheese, divided
1 cup corn chips (about ½ cup crushed chips)
Preheat oven to 425°F. Place dough onto Cutting Board (do not unroll dough). Using a sawing motion, slice dough into 24 disks using Utility Knife. Place disks onto Large Bar Pan; press to flatten and seal seams. Bake 11-13 minutes or until golden brown. If using pre-cooked dough, put on Large Round Stone with Handles and proceed with next step.
Meanwhile, cut bacon into 1/4-in. pieces with Kitchen Shears; cook in 8-in. Sauté Pan over medium-high heat 8-10 minutes or until crisp. Remove bacon from pan using Slotted Turner; drain on paper towels. Drain pan, leaving 1 tsp drippings in pan. Finely dice bell pepper using 8-in. Chef’s Knife.
Remove seeds of jalapeños with Core & More and chop jalapeños using Food Chopper. Add bell pepper and jalapeños to pan; cook over medium heat 2-3 minutes or until tender.
With Small Mix ‘N Scraper, combine cream cheese, half of the cheddar cheese, bacon and pepper in Classic Batter Bowl; mix well. Divide cream cheese mixture evenly over crusts; spread with Small Spreader. Sprinkle with remaining cheese and crushed chips.
Bake 4-6 minutes or until cheese is melted and crusts are golden brown. Remove bar pan from oven to Stackable Cooling Rack. Serve using Mini-Serving Spatula.
Yield: 24 appetizers
Cook's Tip: If desired, a 13.8-oz package of refrigerated pizza crust can be substituted for the refrigerated thin crust dough. Place dough onto lightly floured Cutting Board. Keeping dough in log shape, gently roll dough into a thinner cylinder measuring 11 1/2 in. Proceed as recipe directs.
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