Blog Archives

Herb Marinated Ham

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

Ingredients:
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

Directions:
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.

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Strawberry Arugula Salad

Unit: 3 Quart Mixing bowl, Food Cutter
Prep time: 10 minutes Serves: 2
Ingredients:
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)

Directions:
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.

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Ranch Chicken Enchiladas

Unit: 10.5" Skillet, Electric Skillet
Ingredients:
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!

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Hard Cooked Eggs

Utensils: 8-inch Skillet with Cover

Cooking Time: 15 minutes

Ingredients:
6 eggs
2 paper towels
salt to taste

Directions:
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.

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Honey Lemon Garlic Roast Chicken

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

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

Directions:
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.

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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.

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Quesadillas

(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.

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Pico de Gallo

(Unit: food cutter, mixing bowl, santoku knife)

6 on the vine tomatoes
1 large sweet onion
3 jalapeños
Cilantro
1 habanero
1 lime
1 tsp Darn Good Cajun

Directions: dice tomatoes, jalapeños and habanero(use gloves), and cilantro with the knife. Quarter the onion and cut the lime in half. Cut the onion on the #2 cone on the food cutter. Squeeze the juice from half of the lime over the rest of the ingredients in the bowl and sprinkle darn good over the top. Mix and let it rest in the fridge for an hour before serving. Enjoy with your favorite tortilla chips and Mexican dishes.

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Zucchini Feta Flapjacks

(Unit 12" gourmet skillet, food cutter #1)

1 Zucchini, shredded(#1 cone)
1/4 cup of finely crumbled feta cheese
3/4 cup white WW or WW pastry flour
1/2 tsp dried oregano
2 eggs+ 1 egg white, lightly beaten
3/4 tsp alum. free baking powder
1/2 tsp salt
1/4 tsp of pepper
Olive oil cooking spray
Your favorite salsa (optional)

Directions:
Squeeze Zucchini firmly to remove excess liquid. Transfer to bowl and mix with feta, eggs, flour, baking baking powder, salt, pepper and oregano. Blend well. Heat gourmet skillet between medium and medium low and spray. Add 3 tablespoons of mixture for each pancake. Spread to make approximately 4-inch circles. Cook about 3 minutes per side, turning once, until golden brown. Top with salsa.
(Serves 5, as a tasty side dish)

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Peach Cobbler

 

Culinary Tools: 8” Skillet

Ingredients:

  • 1/3 – of a cake mix. (We use Butter Recipe or Butter Pecan cake mix)
  • 1 – 14 oz. can of peaches in juice or syrup and cinnamon

Procedure:

Pour the can of peaches into a cold 8" skillet.  Sprinkle the 1/3 cake mix dry over the peaches and put cinnamon on top, seal the lid and place on medium heat.  When the valve signals, reduce the heat to just above low (2 on 1- 10) for 5 minutes.  When it is finished, the dry mix will absorb the moisture from the peaches and you will see a hard cobbler crust on top.  Enjoy!

Notes:

Every stove cooks differently and on some stoves, low is almost off.  If for some reason the cake mix is still uncooked in the allotted time, turn back on medium until the pan signals and reduce back down to low (2 on 1-10) for 5 more minutes.  If this happens, then use a little higher heat on low the next time.

The butter cake mix will make the dessert taste just like peach cobbler and the spice cake mix will give it a more cinnamon taste for the holidays!

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