Thursday, June 21, 2018

Summer Squash Salad

Summer Squash Salad

Ingredients



  • 1 large zucchini, ends trimmed
  • 1 large yellow squash, ends trimmed
  • 1/2 tsp. kosher salt, divided
  • Juice of 1 lemon
  • 3 tbsp. extra virgin olive oil
  • 3 tbsp. rice vinegar
  • 2 cloves garlic, peeled
  • ¼ cup fresh cilantro
  • ¼ of small red onion, peeled
  • 2 tbsp. honey
  • 1 tsp. poppy seeds, toasted
  • Directions



  • Using the Mandoline with round knob at #2 and the triangular knob at #6, slice thin strips of zucchini and squash. Transfer vegetables to large bowl and toss with ¼ tsp. of salt. Let stand 10 minutes; drain liquid.
  • In the bowl of the Chop ’N Prep™ Chef, add lemon juice, olive oil, rice wine vinegar, garlic, cilantro, red onion, honey and remaining salt. Pour over vegetables and gently toss to coat.
  • Refrigerate 20 minutes. Sprinkle with poppy seeds before serving.

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    Saturday, June 09, 2018

    Watermelon Ice Pops

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    Triple Fruit Margarita Ice Pops

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    Strawberry Orange Ice Pops

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    Sangria Ice Pops

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    Root Beer Float Ice Pops

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    Orange Banana Smoothie Ice Pops

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    Orange Creamsicles Ice Pops

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    Margarita Ice Pops

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    Lemon Ginger Ice Pops

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    Key Lime Ice Pops

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    Gummy Worms Ice Pops

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    Dirt n' Worm Ice Pops (chocolate cookie crumbs & gummy bears)

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    Cookie and Cream Ice Pops




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    Chocolate Pudding Ice Pops

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    Breakfast Parfait Froyo Pops

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    Blueberry Grapefruit Ice Pops



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    Blueberry Swirl Ice Pops

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    Berry Froyo Ice Pops

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    Banana Pudding Ice Pops

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    Wednesday, May 30, 2018

    Chicken and Vegetable Panzanella

    Chicken and Vegetable Panzanella

    Ingredients


  • 4 (1"/2.5 cm) slices Italian or sourdough bread
  • 4 tbsp. unsalted butter
  • 1 garlic clove, peeled
  • 2 (4-oz./115 g) boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 yellow onion, roughly chopped
  • 1 large tomato, chopped
  • 2 cups chopped Romaine or mixed greens
  • 1 bunch Italian flat-leaf parsley, roughly chopped
  • Shaved Parmesan cheese
  • ½ cup favorite Italian dressing
  • Directions


  • Butter each side of the bread. Place bread in the base of the MicroPro™ Grill. Place cover on the bread in the grill position. Microwave on high power 2 minutes.
  • Remove, flip bread and microwave on high power 1 minute.
  • Remove and rub bread with whole garlic clove, set aside.
  • Place chicken in base of the MicroPro™ Grill. Place cover on the chicken in the grill position. Microwave on high power 6 minutes.
  • Remove, flip chicken and microwave on high power 3 minutes or until internal temperature of chicken reaches 165° F/75° C.
  • Remove chicken, sprinkle with salt and pepper to taste, set aside 2 minutes. Cut chicken into ½"/1.25 cm cubes.
  • Place peppers, onion and tomato in base of the MicroPro™ Grill. Place cover on the vegetables in the grill position. Microwave on high power 8 minutes.
  • In a large bowl, combine Romaine, parsley, bread cubes, grilled vegetables and dressing. Garnish with shaved Parmesan. Serve at room temperature.


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    Sunday, May 27, 2018

    Columbian Style BBQ Sauce (pink sauce)

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    Southern Alabama BBQ Sauce




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    Carolina Mustard BBQ Sauce

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    Mole Style BBQ Sauce

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    Canadian Maple Soy Glaze

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    Canadian Barn Style BBQ Sauce

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    Chipotle BBQ Sauce



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    Wednesday, May 09, 2018

    Brownies with peanut butter

    Brownies for Mom

    Ingredients


  • For the brownies
  • 2 cups milk or semi-sweet chocolate chips
  • ½ cup heavy cream
  • 3 tbsp. unsalted butter
  • 1 tbsp. vanilla extract
  • 2 tbsp. brewed coffee or espresso
  • ¼ tsp. coarse kosher salt
  • 4 eggs
  • For the Buckeye topping
  • 2 cups creamy peanut butter
  • 1 cup powdered sugar
  • 2 tsp. vanilla extract
  • ¼ tsp. coarse kosher salt
  • 1 cup milk or semi-sweet chocolate chips
  • 3 tbsp. heavy cream
  • 1 cup chopped peanuts
  • Directions


  • Preheat oven to 325° F/. In the ¾-Qt. Stack Cooker Casserole, stir together chocolate chips, heavy cream, butter, vanilla, coffee, and salt. Microwave 45 seconds. Remove from microwave, let stand 2 minutes; stir until smooth.
  • In the base of the Power Chef® System with paddle attachment, add eggs. Cover and pull cord until well beaten. Remove cover, add 2 spoonfuls of chocolate mixture to eggs, cover and pull cord until well mixed. Add remaining chocolate mixture and pull cord until well mixed.
  • Transfer chocolate mixture to the UltraPro 2-Qt. Square Pan. Place pan in oven. Bake 25 minutes or until a knife inserted in the center of the brownies comes out clean. Remove pan from oven; let stand.
  • Meanwhile, make the Buckeye toppings. In the ¾-Qt Stack Cooker Casserole stir together peanut butter, powdered sugar, granulated sugar, vanilla, and salt. Microwave on high power 30 seconds or until soft and spreadable. Spoon mixture over brownies; using a knife spread evenly over brownies.
  • In the large 2-cup Micro Pitcher add chocolate chips and cream. Microwave 45 seconds; let stand 1 minute, stir until smooth. Pour chocolate over peanut butter, spread evenly. Sprinkle top with peanuts, gently press into chocolate. Refrigerate 20 minutes to set. Cut into 16 pieces, serve chilled or at room temperature.

  • Tupperware products used in this recipe can be purchased at mytwbiz.com

    Thursday, May 03, 2018

    Tamale Spoon Pie

    Tamale Spoon Pie

    Ingredients



  • For the filling:
  • ½ green bell pepper, seeded, roughly chopped
  • ½ poblano pepper, seeded, roughly chopped
  • ½ small onion, peeled, cut in half
  • 4 garlic cloves, peeled
  • ¼ cup tomato paste
  • 1 lb.  ground beef
  • 3 tbsp. Taco seasoning
  • 2 tbsp. instant masa or finely ground instant cornmeal
  • ½ tsp. kosher salt
  • For the dough:
  • 1 cup instant masa or finely ground instant cornmeal
  • 2 tsp. baking soda
  • 1 tbsp. granulated sugar
  • 3 tbsp. butter, melted
  • ¼ tsp. kosher salt
  • 1 cup chicken stock
  • Directions



  • In the base of the Power Chef® System fitted with blade attachment, combine bell pepper, poblano, onion and garlic. Cover and pull cord until well minced.
  • Transfer pepper mixture to a medium bowl. Add tomato paste, ground beef, taco seasoning, and salt. Mix until well combined, transfer to the base of the Microwave Pressure Cooker.
  • In the base of the same Power Chef, combine masa, baking soda, butter, salt and chicken stock. Cover and pull cord until dough forms, scraping down sides of the base with a spatula as needed. Spread dough evenly over beef mixture.
  • Cover and seal Pressure Cooker. Microwave on high power 20 minutes. Remove from microwave and let stand until pressure indicator fully lowers, about 10 minutes. Remove cover, spoon portions into bowls, serve warm.

  • Tupperware products used in this recipe can be purchased at mytwbiz.com