The Pampered Chef MAGIC POT, Рецепты

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“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
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pasta, broth, wine, salt and black pepper. Return baker to microwave; cover and microwave on HIGH 16 ‐ 18 minutes or until pasta is
tender, stirring after 10 minutes.
Meanwhile, coarsely chop basil with Chef’s Knife. Reserve 2 tbsp for garnish. Grate cheese using Rotary Grater.
Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker;
mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.
Cook’s Tips : An additional ¾ cup chicken broth can be substituted for the wine, if desired.
Any tube ‐ shaped pasta requiring 9 ‐ 11 minutes cook time, such as rigatoni, can be substituted for the penne pasta.
To grill chicken in the Grill Pan , season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill Pan over medium ‐
high heat 5 minutes. Spray pan with oil. Cook chicken 4 ‐ 6 minutes or until grill marks appear. Turn chicken over; cook 4 ‐ 6 minutes or
until center of chicken is no longer pink and Digital Thermometer registers 170°F.
LEMON CHICKEN, PINEAPPLE, AND RED ONION SALAD
1 Bag of Spring Mix Organic Lettuce
1 1/2 lbs boneless skinless chicken
1 1/2 Tbs Citrus & Basil Rub
1 Tbs Basil Canola Oil (optional)
1 small Lemon
1 medium pineapple
1 red onion
1 large tomato
1/4 cup Spicy Pineapple Rum Sauce
Dressing (recipe to follow)
Place chicken in Deep Covered Baker; brush with Basil Oil (if desired). With Citrus Press, add juice of small lemon over chicken;
season with Citrus and Basil Rub. Place in Microwave for 14 minutes, or until cooked, stirring halfway through cook time.
Wash lettuce with Salad and Berry Spinner. Place on Large Bamboo Platter. Using Pineapple Wedger, peel and core pineapple. Using
Apple Wedger, slice pineapple into spears, and slice onion into wedges, discarding the core. Brush pineapple with Rum Sauce. Place
in Grill Pan with Red Onion; grill 7 ‐ 8 minutes. Cut tomato into wedges; place on lettuce.
Remove Chicken from microwave. Chop with Salad Chopper. Add chicken to Salad bed; add Grilled Pineapple and Onions. Top with
dressing and serve.
DRESSING
1 Naval Orange
1/2 Cup of Juice from Orange
1/2 Cup of Extra Virgin Olive Oil
2 tbsp Greek Rub
In Measure, Mix & Pour, mix together ½ cup of juice from orange, Oil and Greek Rub. Mix well and store in a tightly sealed container.
MEXICAN CHICKEN “LASAGNA”
¼ cup lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey Jack cheese, divided
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce
12 (6 ‐ in.) corn tortillas
3 cups diced or shredded cooked chicken
Additional chopped fresh cilantro leaves (optional)
Chop cilantro. Place cream cheese in Classic Batter Bowl; microwave on HIGH 30 ‐ 45 seconds until soft. Add cilantro & 1½ cups
Monterey Jack cheese; mix well using Small Mix ‘N Scraper. Chop onion using Food Chopper; set aside. Spread 2/3 cup enchilada
sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4 ‐ qt.) Mixing Bowl; set aside.
To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker
overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread. Top with 1 cup of the