What did I do? I sought an expert opinion. An old friend (wait, that makes me old...), a friend from my Jr High and High School days is now a Chef Specialist with Pampered Chef. Brian gets to create fantastic recipes and was gracious enough to share with little ol (young) me. I highly encourage you to try these amazing recipes! You will no doubt be sucked into the fabulousness that is pampered chef and feel compelled to get more recipes by buying their cookbooks and fun gadgets. I have a bit of fetish for kitchen gadgets, but I'll save that for another post. :)
Big thanks to Brian Clark for helping me out!! You sir, Rock!!
Here is my table setting. Casual, but it's got all the goods and lots of color. Just the way I like it!!
Here is the Jerk Chicken Salad that I made.
The pairing of the flavor and heat of the chicken, meeting the crisp of the pineapple was simply perfection. I got the picture then remembered the crumbled bacon, but trust me, it was crazy amazing.
Jerk Chicken Salad
This colorful salad is served on romaine lettuce leaves for a playful presentation.
1 tablespoon olive oil
1 tablespoon Jamaican Jerk Rub or store bought Jerk Seasoning
1 pound chicken tenders
1 medium pineapple
1 red bell pepper
3 green onions (white and light green parts only)
2 heads romaine lettuce
1 can (15 ounces) black beans, drained
6 slices bacon, cooked, drained and crumbled
Dressing
2 limes
1/3 cup reduced-fat mayonnaise
2 tablespoons pineapple preserves
1. In Classic Batter Bowl, whisk together oil and jerk rub with Stainless Whisk. Add chicken tenders; mix well to coat and set aside. Peel pineapple and cut in half lengthwise with Santoku Knife; reserve half for another use. Cut remaining pineapple in half lengthwise and remove core. Slice crosswise into ¼-inch slices. Heat Grill Pan over medium heat 5 minutes. Add chicken; cook 3-5 minutes on each side, turning once. Remove from pan. Add pineapple to pan. Cook 1 minute on each side, turning once; remove from pan. Cut chicken into bite-size pieces using Utility Knife; set chicken and pineapple aside.
2. Thinly slice bell pepper and green onions on Cutting Board with Measure Cups using Santoku Knife. Arrange 12 large lettuce leaves around Simple Additions® Large Round Platter. Chop remaining lettuce; set vegetables aside. Drain and rinse beans using Strainer; set aside.
3. For dressing, zest one lime using Microplane® Adjustable Grater. Juice both limes into Small Batter Bowl using Citrus Press. Add lime zest, mayonnaise and pineapple preserves to batter bowl; mix well.
4. Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions over each lettuce leaf. Drizzle dressing over salad.
Yield: 6 servings
Nutrients per serving: Calories 320, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 60 mg, Carbohydrate 24 g, Protein 24 g, Sodium 580 mg, Fiber 5 g
Peeling and Coring a Pineapple
A.) Cut off the top and bottom of the pineapple using Santoku Knife or Utility Knife, creating a flat base.
B.) Slice off rind by following the natural curve of the fruit from top to bottom.
C.) Cut the pineapple lengthwise into quarters. Stand one quarter on its end and slice downward to remove the tough core.
Cook’s Tips: If desired, 1 pound of boneless, skinless chicken breast halves, cut into strips, can be substituted for the chicken tenders.
To microwave bacon, line Medium Bar Pan with sheet of Parchment Paper. Arrange bacon slices in a single layer on bar pan; cover with another sheet of Parchment Paper. Microwave on HIGH 4-6 minutes, checking after each 30-second interval and turning once with Bamboo Tongs. Remove bacon to paper towel-lined plate to drain.
For a kid-friendly version of this recipe, prepare recipe as directed, omitting lettuce. Cook 1 pound rotini pasta according to package directions. Drain pasta and toss with 2 tablespoons vegetable oil. Add remaining ingredients; drizzle with dressing and toss gently.
©The Pampered Chef, Ltd., 2007
The dessert I made was these amazing Tropical Wontons with Mango Sauce
Tropical Wontons with Mango Sauce
These simple pastries are filled with a tangy mixture of cream cheese, gingerroot and mango, then served with a delightful mango-lime dipping sauce.
Wontons
4 ounces reduced-fat cream cheese (Neufchâtel), softened
1/4 cup plus 1 teaspoon sugar, divided
1 2-inch piece peeled fresh gingerroot, finely grated
1 large mango (about 1 pound), divided
1 can (8 ounces) crushed pineapple in juice, drained
24 square wonton wrappers
2 teaspoons vegetable oil
1/2 teaspoon ground cinnamon
Mango Sauce
2 teaspoons chopped fresh mint leaves
1 lime
2 tablespoons sugar
Remaining mango from wontons
Frosted Mint Leaves (optional)
1. Preheat oven to 400ºF. For wontons, combine cream cheese and 1/4 cup of the sugar in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Peel gingerroot with Utility Knife. Grate gingerroot using Microplane® Adjustable Grater; measure 2 teaspoons using Easy Adjustable Measuring Spoon. Peel and slice mango using Utility Knife or Santoku Knife; dice mango slices. Add 1/2 cup mango to batter bowl (reserve remaining mango for sauce). Drain pineapple. Add pineapple and gingerroot to batter bowl and mix well.
2. Arrange half of the wonton wrappers in a single layer on Cutting Board. Brush edges of each wonton with water using Chef’s Silicone Basting Brush. Spoon about 2 teaspoons of filling onto center of each wonton. Fold diagonally to form a triangle; gently press edges to seal and place on Large Bar Pan. Repeat with remaining wonton wrappers and filling. Place 2 teaspoons oil in Prep Bowl. Mix cinnamon and remaining 1 teaspoon sugar in another Prep Bowl. Lightly brush wontons with oil using basting brush. Sprinkle with cinnamon-sugar mixture. Bake 12-15 minutes or until edges start to turn golden brown. Remove from oven to Stackable Cooling Rack.
3. Meanwhile, for mango sauce, chop reserved mango and mint with Food Chopper; place into Easy Read Measuring Cup. Juice lime to measure 2 tablespoons juice. Add juice and sugar to mango mixture; mix well. Serve wontons with sauce.
Yield: 12 servings
Light Nutrients per serving (2 wontons and about 1 tablespoon sauce): Calories 140, Total Fat 3 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrate 25 g, Protein 3 g, Sodium 135 mg, Fiber 1 g
Cook’s Tip: These wontons taste best if they’re baked just until the edges of the wontons start to turn golden brown.
Peeling and Slicing a Mango
Cut off top and bottom of fruit, creating a flat base. Follow natural curve of fruit to slice away the peel.
Determine the direction of the pit by rubbing it with your thumb so you can tell which direction to slice off the mango flesh.
Slice alongside the flat side of the pit to remove the flesh from the pit. Repeat with remaining two sides.
Cut the flesh into thin vertical slices.
Frosted Mint Leaves: Choose unblemished, unwilted mint leaves. Brush leaves lightly with light corn syrup using Chef’s Silicone Basting Brush. Sprinkle with sugar. Allow to dry.
©The Pampered Chef, Ltd., 2007
What a dish!
