Garlic Mashed Potatoes

Unit: 3 Quart and Steamer, Food Cutter

3-4 Large Potatoes (#3 cone)
1-2 Tbsp Minced Garlic
1/4 Sweet Onion (#2 Cone)
Daisy Light Sour cream
2 Tbsp Butter
1 Tbsp Heavy Whipping Cream
Electric Mixer
Darn Good Seasoning
Salt & Pepper

Heat an inch of water on medium in 3 quart. While the water is heating, Shred potatoes then onion into the steamer. Make sure there is a hole in the center of the steamer so air can pass through. Top with garlic and cook on medium until the pan signals. Reduce heat to medium low and cook until potatoes are soft. Put Butter in a Large Mixing Bowl and pour the potatoes on top and beat until fairly smooth. Add the remaining ingredients and season to taste.

Print Friendly

Spicy Sausage Potato Soup

Unit: 4 Quart and slow cooker base, junior steamer insert, Chef Knife and Bamboo Cutting Board

1 lb pork sausage (hot or mild, you can also use turkey)
3 Idaho Potatoes, Cubed
2 cans original Rotel
1 bunch Fresh Kale, Chopped
1 can of free range chicken broth
1 small carton heavy whipping cream

Put 1 inch of water in the 4 quart. Insert steamer and steam the sausage until cooked through (about 10-12 minutes). Discard the water. Pour the sausage in the pan and add Kale, Potatoes and Rotel. Cook on the Base on 3 until lid is hot to the touch, then add broth and cream to taste and cook another 2 hours or until potatoes are soft, stirring occasionally.

Print Friendly

Mexican Lasagna

Unit: 10.5" Skillet, 3 quart mixing bowl, food cutter
Total Time: Approx. 25 min. Serves: 6

3 tablespoons extra-virgin olive oil or cooking spray
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped (#2 cone)
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Cajun Darn Good Seasoning
8 corn tortillas
2 cups shredded Cheddar or shredded pepper jack (#1 cone)
2 scallions, finely chopped

Preheat a 10.5" skillet over medium heat. Coat with Spray or Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with cajun darn good, to your taste.

Transfer the mixture to the 3 Quart mixing bowl. Scrape any excess food off of the pan. Coat skillet with spray or remaining extra-virgin olive oil, about 1 tablespoon oil. Build lasagna in layers of meat and beans, then 4 tortillas, then cheese. Repeat once: meat, tortillas, cheese again. Bake lasagna 10-12 minutes on medium low to medium until cheese is bubbly. Top with the scallions and serve.

Read more at:

Print Friendly

Herb Marinated Ham

Unit: 8 Quart Dutch Oven w/dome, 8" skillet,
santoku and carving knives

6-8 lb. bone-in ham
1 tsp fresh rosemary, chopped
1 Tbsp fresh thyme, chopped
1 tsp fresh tarragon, chopped
coarse salt
fresh ground black pepper
2 cups chicken stock
darn good seasoning

In a small bowl, combine herbs. Put the ham in the pan and pour 1 cup of chicken stock over the top. Season with salt and pepper. Pour herbs over the ham. Let the ham rest in the pan at room temperature for 15 minutes. Cover with the dome lid and turn the heat to medium high for about 10 minutes or until the lid is stinging hot to the touch.

Reduce the heat to medium low and cook for an hour and a half. Remove from heat but keep the cover on for 15-20 minutes.

Ladle out about 1 1/2 cups of drippings from the pan and pour into the 8" skillet, add the other cup of chicken stock and a dash of darn good seasoning to make the jus. Bring to a boil over medium high heat. Decrease the heat to medium low to keep warm before serving. Taste adjust with darn good seasoning to your liking.

Once the ham is done resting, transfer to a cutting board and carve and serve with the jus.

Print Friendly

Strawberry Arugula Salad

Unit: 3 Quart Mixing bowl, Food Cutter
Prep time: 10 minutes Serves: 2
2 cups Arugula or baby spinach
1 cup strawberries (#3)
1/4 cup slivered almonds
1/2 triangle parmesan cheese (#1)
1/4 red onion (#2)
2 Tbsp Olive Oil
1 Tbsp Orange juice concentrate, thawed
1 Tbsp Balsamic Vinegar
1 1/2 tsp orange peel, grated (#1)
1/8 tsp ground ginger (#1)

Combine first 5 ingredients in the mixing bowl. Whisk together the rest and pour on top of the salad and toss. NOTE: You can add 1 cooked and shredded chicken breast to make this a meal.

Print Friendly

Ranch Chicken Enchiladas

Unit: 10.5" Skillet, Electric Skillet
3-4 Boneless Skinless Chicken Breasts
1 cup home made ranch (see recipe)
1/2 cup salsa
1 cup shredded cheddar cheese
8 corn tortillas
Cooking Spray

1. Cook and shred the chicken (Electric Skillet on 400 for 10-15 minutes)
2. Heat the 10.5" skillet to medium and spray the tortilla and the pan with cooking spray. Brown the tortillas lightly and remove the pan from heat.
3. Mix the 1/2 cup of ranch and 1/2 cup salsa in a bowl. Re-spray the 10.5" skillet and spread a very thin layer of the mixture on the bottom.
4. Start assembling the enchiladas by putting 1 Tbs of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that and roll it up.
5. Line up the enchiladas in the skillet and sprinkle heavily with the cheddar cheese. Bake on medium low to medium for 15 minutes or until cheese is bubbling and enchiladas are heated through.
6. Drizzle the top with ranch and enjoy!

Print Friendly

Hard Cooked Eggs

Utensils: 8-inch Skillet with Cover

Cooking Time: 15 minutes

6 eggs
2 paper towels
salt to taste

1. Soak paper towels in water and place them in the 8-inch skillet. Arrange eggs on top.

2. Cover and cook on medium-high temperature until the NutraValve clicks (about 3 minutes).

3. Reduce heat to low and cook for 12 more minutes.

4. Carefully rinse eggs with cold water and peel shell off. Salt to taste.
CHEF'S NOTE: If you don't have paper towels, add 1/4 cup water. If boiling more than 6 eggs, don't use paper towels; instead, add 1/2 cup water.

Print Friendly

Honey Lemon Garlic Roast Chicken

Unit: 4 qt Roaster
Prep: 5min Cook: Approx 1hr

Whole chicken
1 lemon
2 Tbsp minced garlic
4 oz raw honey (local is best)
Salt & pepper

Put chicken in cold pan. Cut slits in the lemon and squeeze over top top, then put the lemon inside the chicken. Pour garlic and honey on top and add 1/2 cup water and sprinkle salt and pepper on top. Heat on medium until the pan signals and the lid is stinging hot to the touch. Reduce heat to medium low and cook for 45 minutes. Cut into the chicken to check. If it's not done, cook another 15 minutes and serve. Pour broth over the meat to maintain moisture.

Print Friendly

Spicy Italian lasagna

(Unit: electric skillet, 3 qt. and colander, food clutter)

Box of lasagna noodles
1 lb. of hot Italian sausage
1 jar of pasta sauce
4 oz. sharp cheddar
16 oz. cottage cheese
15 oz. ricotta cheese
4 oz. block mozzarella cheese (#1)
2 tbs. minced garlic
2 tsp. Italian seasoning

Directions: steam the sausage in the 3 qt.& colander to remover fat. When finished steaming, mix it in the bottom of the skillet with the pasta sauce. Put 3 layers of noodles crisscrossed on top of sauce mix. Mix cottage, ricotta cheese and italian seasoning together in a bowl, completely cover the noodles. Set timer for 30 minutes and cook on 350 until the pan signals or moisture spits out and turn heat down to 250. The last 5 minutes add the mozzarella and cheddar cheese. Let stand with the lid on for 5 minutes after you turn the heat off. Then remove the lid and let it set up for 5 minutes. Wow!!! Enjoy.

Print Friendly


(Unit: Electric Skillet)

Flour tortillas
Pepper jack cheese
Darn good
Cooked chicken(or other meat)
1-2 tsp of pico de gallo
Cooking spray

Directions: heat electric skillet to 375 and spray. Layer a tortilla on bottom and add meat, cheese and pico de gallo. Sprinkle Darn Good to taste and add top tortilla. Cook 5 minutes on each side. Serve with salsa and daisy light sour cream.

Print Friendly