Archive for the Category » Slow Cooking and Electric Skillet «

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.

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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.

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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.

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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.

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