Author Archive

Electric Skillet Turkey Tetrazzini

Unit: Electric Skillet, Royal Prestige Whisk
Ingredients:
2 cups shredded turkey, cooked
1 medium onion, chopped
3 Tbsp Butter
3 Tbsp Flour
3 cups Stock
3 Cloves Fresh Garlic, minced
1 1/2 cups half and half
8 oz mozzarella cheese block (#1 blade, divided)
1 cup plain greek yogurt
2 cups kale, finely chopped
1 tomato, chopped
1 cup chopped mushrooms
1 lb. thin spaghetti
Italian Seasoning
Cajun Darn Good
1 Tbsp Lea & Perrins Worcestershire
Salt & Pepper
2 tsp olive oil

Directions
Preheat Electric Skillet to 400 degrees with olive oil. Add onion, season with Salt and pepper. Sauté until onion is translucent. Reduce heat to 370 and add butter and garlic. Whisk until butter is melted. Add Flour and whisk for 2-3 minutes (be careful not to burn the flour).

Add Stock and stir frequently until it starts to simmer. Turn skillet off and add half and half, 1/2 shredded cheese and Greek yogurt. Whisk until well combined and cheese is melted. Add all other ingredients except spaghetti and mix well. Remove 2/3 mixture and set aside in a bowl.

Add 1/2 box spaghetti broken in half and arrange evenly across skillet. Add all but 2 cups remaining mixture on top of noodles and repeat with other 1/2 box noodles and 2 cups of mixture. Top with the rest of the cheese. Turn heat to 325 and cook 20 minutes. Stir well and reduce heat to 275 for another 15 minutes. Turn heat off and let stand for 5-7 minutes.
NOTE: Chicken may be substituted for turkey. If you are Vegetarian, use vegetable stock and if you leave out the chicken, everything else remains the same.

Apple Nut Surprise

Unit: 3 quart Saucepan and Salad Machine
Ingredients: 5 Gala Apples, Cored
Mini Marshmallows
Walnuts
Cinnamon Red Hots or Imperials

Cut Apples on #2 and add to saucepan. Cover with walnuts, Red Hots and Marshmallows. Turn on Medium heat with whistle open. When the pan whistles, turn to low until apples are tender.

Fruit Smootie

Unit: Royal Vort-x Blender
Ingredients:
Frozen Fruit
Plain Yogurt
Orange Juice Concentrate (1/4 or 1/3 can, to taste)
Protein Powder (If desired)
1 cup of water

Fill vortex 1/2 full with fruit, add yogurt and orange juice concentrate, water and protein powder. Start on 3 and gradually increase speed until blended.

Vegetables

Unit: 1.5 quart Saucepan, Salad Machine and 5 Qt Bowl
Ingredients:
Fresh Broccoli
Corn on the Cob
Red Bell Pepper
1 lb Carrots

Cut Carrots on #4 Blade on the Machine. Pour in the bottom of the pan and arrange Broccoli, pepper and corn on top. Pour a cup of water on top and drain. Open the whistle and cover. Turn heat to medium. When pan whistles, remove from heat and let them stand 2-5 minutes or until desired tenderness is achieved.

NOTE: Putting the carrots in the bottom every time you cook fresh vegetables is a required step, then layer the other vegetables on top due to the carrots retaining a little moisture. When cooking FROZEN vegetables, you can just fill the pan and put 2 tablespoons of water on top and Do Not add the cup of water. You need to put a mixture of different types of vegetables when cooking frozen, especially corn which can scorch due to high starch content. Just make sure the bottom doesn't have any open spots. Fill pan side to side and bottom to top, open whistle and turn to medium.

Chicken Breast and Potatoes

Unit: Electric Skillet, Carving Knife and Fork
Ingredients:
2 Thawed Boneless Skinless Chicken Breasts
1 Medium Potato
Darn Good Seasoning

Heat Skillet to 475. The numbers will flash while it is heating. When it is ready to cook, the cord will beep and the numbers will be solid. Add chicken and press down on the pan. Cut potato in half length-wise and press white side down on the pan.

Cover and set the Timer to 12 minutes. When the skillet shuts off, it will beep 5 times. Wait at least 5 minutes before removing from pan to allow potatoes and chicken to finish cooking through. Remove Chicken and potatoes from the pan and slice, then cut in 1 inch pieces. Put them back in the Pan and sprinkle with darn good seasoning. Cover and shake the pan to coat.

Darn Good Chicken Tacos

Unit: Any Skillet, Bamboo Cutting Board and Chef Knife
Ingredients: Cooked and shredded Chicken (see Recipe for Chicken breast)
Lettuce
Cheese
Tomatoes
Cumin
Ancho Chili Powder
Corn Tortillas
Pam

Heat skillet to medium and spray pan with pam, then add tortillas and spray top of tortillas and cook 2 minutes on each side. Add chicken and toppings and enjoy!

Bean and Cheese Taquitos

Unit: Any Saucepan, Any Skillet, Salad Machine
Ingredients:
Vegetarian Refried Beans
White Sharp Cheddar
Corn Tortillas
Salsa
Daisy Light Sour Cream
Guacamole
Darn Good Seasoning
Pam

Heat skillet to medium (400). Spray pan with Pam and add a couple of tortillas then spray top of tortillas. Cook 2 minutes on each side. Add Beans to the saucepan and heat on medium, stirring occasionally until they start to bubble, approx. 5 minutes.

Shred cheese on #2 blade on the salad machine and mix with beans (2 oz. of cheese per can of beans) then sprinkle darn good in beans to taste. Spread bean mixture on tortillas and roll tightly. Serve with salsa and sour cream or guacamole if desired.

Garlic Mashed Potatoes

Unit: 3 Quart and Steamer, Food Cutter

Ingredients:
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

Directions:
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.

Spicy Sausage Potato Soup

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

Ingredients:
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

Directions:
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.

Mexican Lasagna

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

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

Directions:
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: http://www.foodnetwork.com/recipes/rachael-ray/mexican-lasagna-recipe/index.html?oc=linkback