sheilaskitchen

Ideas, recipes, menus for the busy family.

Crab Rangoon Dip April 17, 2013

Filed under: Appetizers — TeamModine @ 10:39 am
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Ingredients:

1 pkg (8 oz) cream cheese, softened

1 garlic clove, pressed

1 cup (4 oz) shredded Swiss cheese

3/4 cup sweet & sour sauce

1/2 pkg (8 oz) imitation crabmeat

1 green onion with top (about 1/4 cup thinly sliced)

1/4 cup toasted sliced almonds

Crispy Wonton Chips

Directions:

In a bowl, combine cream cheese & garlic. Add swiss cheese, mix until well blended. Spread cream cheese mixture over the bottom of a 1 QT microwave safe dish, such as the Mini-Baker.

Spoon sweet & sour sauce over cream cheese mixture. Coarsely chop crabmeat; sprinkle evenly over sauce. Microwave, uncovered, on HIGH 4-6 minutes or until outside edges of dip are bubbly and dip is heated through.

Meanwhile, thinly slice green onion. Sprinkle dip with green onion and almonds. Serve dip warm with Crispy Wonton Chips, if desired.

Cook’s tips:

If your microwave doesn’t have a turntable, rotate baker halfway through the time.

To toast almonds, place almonds in Small micro-cooker; microwave 1-2 minutes or until golden brown, stirring after each 30 second interval. Cool completely.

Crispy Wonton Chips

32 square wonton wrappers

Vegetable oil

Preheat oven to 375. Cut wonton wrappers in half diagonally; arrange half of the wrappers in a single layer on large round stone. Spray with oil using the kitchen spritzer.

Bake 8-10 minutes or until golden brown & crisp. Remove from baking stone and cool completely.

The Pampered Chef Season’s Best Fall/Winter 2007

 

Thai Crab Rangoon Bites March 30, 2011

Filed under: Appetizers — TeamModine @ 10:42 am
Tags: ,
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Ingredients:
2 green onions with tops
1 serrano pepper
1 lime
8 oz reduced-fat cream cheese
1 Tbsp Thai Red Curry Rub (Pampered Chef)
1 tsp reduced-sodium soy sauce
1 can (6 oz) crabmeat (with leg meat), drained & patted dry
2 pkg (1.9 oz each) frozen prepared mini phyllo shells (30 shells total)
Finely chopped fresh cilantro & Sweet & Sour Sauce (optional)
 
Directions:
  1.   Preheat oven to 400°F (200°C). Thinly slice onions using Utility Knife. Finely chop serrano using Food Chopper. Zest lime using Microplane® Zester to measure 1 tsp (5 mL) zest. (Set aside lime for another use.) Combine cream cheese, onions, serrano, zest, curry rub and soy sauce in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®;. Gently fold in crabmeat
  2.   Arrange phyllo cups on Large Bar Pan. Divide filling evenly into shells using Adjustable Measuring Spoon (about 2 tsp/10 mL per shell). Bake 8–10 minutes or until filling is hot. Remove pan from oven to Stackable Cooling Rack. Sprinkle cups with finely chopped cilantro and drizzle with sauce, if desired

Yield: 15 servings

Nutrients per serving: (2 appetizers): Calories 80, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 6 g, Protein 3 g, Sodium 180 mg, Fiber 0 g

Cook’s Tips: Use the smaller Adjustable Measuring Spoon to help portion the crab filling into the phyllo shells.

 

Effortless Egg Rolls July 13, 2010

Filed under: Appetizers,Main Dish (pork) — TeamModine @ 4:03 pm
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½ # bulk pork sausage

2 ½ c frozen stir fry vegetable blend, thawed and chopped

1 Tbsp teriyaki sauce

10 egg roll wrappers

Oil for deep fat frying

  • In a large skillet, cook sausage and vegetables over medium heat until meat is no longer pink; drain. Stir in teriyaki sauce.
  • Place 3 Tbsp sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal.
  • In an electric skillet, heat 1 in of oil to 375*. Fry egg rolls in batches for 3-4 min on each side or until golden brown. Drain on paper towels.

Taste of Home, Simple & Delicious

 

Appetizer Foundations June 21, 2010

Filed under: Appetizers — TeamModine @ 4:19 pm
Tags:

If you’re looking for a great appetizer, all you need is a good base. Here are some ideas that you can build your flavors on:

Wonton Cups

Wonton wrappers

Oil

Spray your mini-muffin pan with oil from your spritzer. Gently place one wrapper in each muffin cup. Use tart shaper or your fingers to gently push the wrapper into the cup so it forms to the cup.

Bake at 350 for 10ish minutes or until cups are a light brown and crisp. Cool and fill.

You can fill it with different flavored chicken salad, crab salad, chopped veggies in a light vinaigrette. Fill right before serving if the filling is very “wet.”

Tortilla Cups

3 (6 in) flour tortillas

4 oz monterey jack cheese cut into 24 cubes

2 tsp oil

Brush both sides of tortillas. Use a pizza cutter to cut the tortillas into 8 wedges each. (A total of 24 wedges)

Place each wedge into a mini muffin pan cup. Then place a cheese cube into each tortilla cup.

Bake at 400 for 5-7 min or until edges of tortillas begin to brown and cheese is melted.

Cool and fill. Any fresh salsa would make a great filling. We prefer Pineapple salsa. You could also fill it with some taco meat and a little guacamole on top.

Baked Tortilla Chips

8 (7 in) flour tortillas

Cut into 8 wedges each. Arrange wedges on a piece of stoneware. (Don’t crowd, you may have to do 2 batches).

Bake 8-10 min or until edges are lightly browned and crisp.

Remove from stone and cool completely.

Use for any dips you would with regular tortilla chips, these are just healthier since they’re baked.

Crostinis

French baguette (about 16 oz)

2 Tbsp oil

1 tsp rub or seasoning (my favorite is Moroccan rub from the Pampered Chef)

Slice in 24 half-inch thick slices. Arrange on a large round stoneware. Combine oil and seasoning. Brush over bread. Bake at 400 for 4-5 minutes.

Top with a fun mixture like chicken, mayo, sour cream, mozzarella cheese, dried mixed fruit bits and Moroccan rub. Or make it mexican and replace the mozarella with monterey jack and diced olives for the fruit bits and taco seasoning for the Moroccan rub. OR ….? Use your imagination.

Then top with mixture and sprinkle with a little cheese. Bake another 5-6 min or until cheese is melted.

Garnish with fresh veggies depending on the flavors you use in your mixture.

The Moroccan is one of my favorites and it is a great go-to appetizer. It’s filling and people love the different taste over the usual mexican or italian appetizers that are out there.

Recipe ideas are from a variety of Pampered Chef Season’s Best recipe collections.

 

 

 

 

 

 

 

For more info, go to my website pamperedchef.biz/sheilamodine

 

 

Various Dips (Savory for appetizers and Sweet for Desserts) May 26, 2010

Filed under: Appetizers,Dessert — TeamModine @ 4:47 pm
Butterscotch Dip
 
Ingredients:
1   package (8 ounces) cream cheese, softened
1/4   cup butterscotch ice cream topping
1   tablespoon packed brown sugar
1   teaspoon vanilla

 

       

Directions:

  1. Combine all ingredients in Small Batter Bowl; mix with Bamboo Spoon until smooth.
  2. Chill. Serve with fresh fruit.

Yield: 1 1/4 cups

© 2010 The Pampered Chef used under license.
www.pamperedchef.com

 

Caramel Apple Dip
 
Ingredients:
1   package (8 ounces) cream cheese, softened
1/2   cup apple butter
1/4   cup packed brown sugar

 

 
1/2   teaspoon vanilla
1/2   cup peanuts, chopped
5   apples or pears, wedged

 

   
       

Directions:

  1. Combine all ingredients except peanuts and apples in Small Batter Bowl; mix well. Chop peanuts using Food Chopper; add to Batter Bowl. Mix well; chill.
  2. Wedge apples using Apple Wedger; arrange around dip and serve.

Yield: 16 servings (2 cups)

Cook’s Tips: Apple butter can be found in the jams and jellies section of most grocery stores. Substitute 1 can (8 ounces) crushed pineapple, drained, for the apple butter.

© 2010 The Pampered Chef used under license.
www.pamperedchef.com

 

Cheesy Bacon Dip
 
Ingredients:
1   package (8 ounces) cream cheese, softened
1/2   cup mayonnaise
1   garlic clove, pressed
1   cup (4 ounces) shredded cheddar cheese

 

 
6   slices bacon, crisply cooked, drained and crumbled
1   large tomato, seeded and diced, divided (about 1 cup)
1/2   cup sliced green onions with tops, divided
  Cocktail bread slices or crackers (optional)

 

   
       

Directions:

  1. Preheat oven to 350°F. In medium bowl, combine cream cheese, mayonnaise and garlic; whisk until smooth. Add cheddar cheese, bacon, half of the tomato and half of the green onions to cream cheese mixture; mix well. Spoon into Mini Baker.
  2. Bake 15-20 minutes or until heated through. Top with remaining tomato and green onions. Serve with cocktail bread slices or crackers, if desired.

Yield: Yield: 3 cups (24 servings)

Nutrients per serving: (2 tablespoons dip): Calories 90, Total Fat 9 g, Saturated Fat 3.5 g, Cholesterol 20 mg, Carbohydrate 1 g, Protein 2 g, Sodium 115 mg, Fiber 0 g

© 2010 The Pampered Chef used under license.
www.pamperedchef.com

 

Chipotle Dip
 
Ingredients:
1   cup (250 mL) mayonnaise
1   cup (250 mL) sour cream
2   tbsp (30 mL) Chipotle Rub
  Assorted fresh vegetables or potato chips (optional)

 

       

Directions:

  1. Combine mayonnaise, sour cream and rub in medium bowl; mix well. Cover; refrigerate 1 hour to allow flavors to blend.
  2. Serve with assorted fresh vegetables or potato chips, if desired.

Yield: 16 servings (2 cups/500 mL dip)

Nutrients per serving: (2 tbsp/30 mL dip, excluding optional ingredients): Calories 130, Total Fat 14 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 0 g, Protein 0 g, Sodium 170 mg, Fiber 0 g

© 2010 The Pampered Chef used under license.
www.pamperedchef.com

 

Citrus & Basil Dip
 
Ingredients:
1   cup mayonnaise
1   cup sour cream
1   tablespoon Citrus & Basil Rub
  Assorted dippers such as fresh vegetables or crackers (optional)

 

       

Directions:

  1. Combine mayonnaise, sour cream and basil rub in bowl of the clear section of the Cool & Serve Square Tray; mix well. Cover; refrigerate 1 hour to allow flavors to blend.
  2. To assemble, insert frozen inserts into crescents. Spoon dip into bowl. Serve with fresh vegetables or crackers, if desired.

Yield: about 2 cups dip (16 servings)

Nutrients per serving: (2 tablespoons dip): Calories 130, Total Fat 14 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 1 g, Protein 1 g, Sodium 140 mg, Fiber 0 g

© 2010 The Pampered Chef used under license.
www.pamperedchef.com

 

Classic Dill Dip
 
Ingredients:
1   cup mayonnaise
1   cup sour cream
3   tablespoons All-Purpose Dill Mix
  Assorted fresh vegetables or potato chips (optional)

 

       

Directions:

  1. Combine ingredients; chill for at least 1 hour.
  2. Serve with an assortment of fresh vegetables or potato chips, if desired.

Yield: 16 servings

Variation: Creamy Dill Dressing: Add 1/2 cup milk to prepared dip. Serve over tossed salad.

© 2010 The Pampered Chef used under license.
www.pamperedchef.com

 

Classic Party Dip
 
Ingredients:
1   cup mayonnaise
1   cup sour cream
1   packet Chipotle Ranch Seasoning Mix
  Assorted fresh vegetables or potato chips (optional)

 

       

Directions:

  1. Combine mayonnaise, sour cream and seasoning mix in medium bowl; mix well. Cover; refrigerate 1 hour to allow flavors to blend.
  2. Serve with assorted fresh vegetables or potato chips, if desired.

Yield: 2 cups dip (16 servings)

Nutrients per serving: (2 tablespoons): Calories 130, Total Fat 14 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Carbohydrate 1 g, Protein 0 g, Sodium 150 mg, Fiber 0 g

© 2010 The Pampered Chef used under license.
www.pamperedchef.com

 

Cool & Creamy Chocolate Fondue
 
Ingredients:
3/4   cup semi-sweet chocolate morsels
1   container (8 ounces) frozen whipped topping, thawed
1/2   teaspoon Pantry Korintje Cinnamon

 

 
1/2   teaspoon rum or vanilla extract (optional)
  Assorted fresh fruit dippers such as whole strawberries, apple, peach or pear wedges (optional)

 

   
       

Directions:

  1. Place chocolate morsels and half of the whipped topping in Small Batter Bowl. Microwave, uncovered, on HIGH 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon and rum extract, if desired; mix until smooth. Cover; refrigerate at least 30 minutes.
  2. To serve, spoon fondue into small bowl. Serve with fruit dippers, if desired.

Yield: 2 cups (16 servings)

Nutrients per serving: (2 tablespoons fondue): Calories 80, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 7 g, Protein 0 g, Sodium 0 mg, Fiber 0 g

Cook’s Tips: Ground cinnamon can be substituted for the Korintje Cinnamon, if desired.

Use the Apple Wedger to easily cut apples and pears into uniform wedges.

Dip the apple, peach and pear wedges into lemon juice to prevent them from turning brown.

If preparing the fondue ahead of time, store covered in the refrigerator until ready to serve. Stir in 1-2 tablespoons milk for a creamier consistency.

© 2010 The Pampered Chef used under license.
www.pamperedchef.com

 

Creamy Peanut Dip with Fresh Vegetables
 
Ingredients:
1   package (8 ounces) cream cheese, softened
1/4   cup peanut butter
1   garlic clove, pressed
1   1-inch piece fresh ginger root, cut in half, pressed
1/4   cup milk

 

 
1   tablespoon soy sauce
2   teaspoons packed brown sugar
1/8   teaspoon ground red pepper (optional)
1   large red or green bell pepper
  Assorted fresh vegetables such as carrots, cucumber, zucchini, mushrooms, bell pepper or celery

 

   
       

Directions:

  1. Place cream cheese and peanut butter in Small Batter Bowl; mix until smooth with Classic Scraper. Press garlic clove and ginger root using Garlic Press and add to cream cheese mixture. Add remaining ingredients except vegetables.
  2. V-cut bell pepper using V-Shaped Cutter; place in the Cool & Serve Square Tray fitted with Divider. Fill with dip. Cut carrots, cucumber and zucchini using Crinkle Cutter. Slice mushrooms using Egg Slicer Plus®. Cut bell pepper strips and celery sticks using Utility Knife. Arrange vegetables on platter and serve.

Yield: 1 1/2 cups dip (12 servings)

© 2010 The Pampered Chef used under license.
www.pamperedchef.com

 

Savory Dip
 
Ingredients:
1   package (8 ounces) cream cheese, softened
1   package (0.7 ounce) dry Italian salad dressing mix
1/4   cup milk
  Assorted fresh vegetables such as carrots, cucumber and zucchini, peeled and cut into sticks

 

       

Directions:

  1. In Small Batter Bowl, combine cream cheese, milk and salad dressing mix; mix well.
  2. Peel vegetables with Vegetable Peeler; cut into sticks. Serve with dip.

Yield: 12 servings (1 1/2 cups dip)

© 2010 The Pampered Chef used under license.
www.pamperedchef.com

 

Southwestern Dip
 
Ingredients:
1   cup mayonnaise
1   cup sour cream
2-3   tablespoons Pantry Southwestern Seasoning Mix

 

       

Directions:

  1. Combine mayonnaise, sour cream and Seasoning Mix.
  2. Cover; chill 1 hour. Serve with fresh vegetables or tortilla chips, if desired.

Yield: 16 servings

© 2010 The Pampered Chef used under license.
www.pamperedchef.com

 

To find any of these products or seasonings, go to my website to see the full catalog, pamperedchef.biz/sheilamodine.

 

Steamed Wonton Purses May 25, 2010

Filed under: Appetizers — TeamModine @ 4:52 pm
Tags:

1/2 # 93% lean ground turkey (I used lean ground beef & it worked great.)

1 egg

2 Tbsp Asian Seasoning Mix

1 Tbsp plain dry bread crumbs

1 garlic clove, pressed

16 square wonton wrappers

Sauce

1/4 cup rice vinegar

2 Tbsp soy sauce

1 Tbsp Asian Seasoning Mix

1 garlic clove, pressed

For wontons, combine turkey, egg, soy sauce, seasoning mix, bread crumbs and garlic. Mix well.

Spray the inside of expandable steamer with nonstick cooking spray. Place about 1 rounded Tbsp of meat mixture onto center of each wonton. Lightly brush outer edges with water. Bring corners of each wonton up toward the center and pinch edges to seal and place into steamer.

Bring 3 cups water to boil in 12″ skillet. Reduce heat to a simmer and place steamer into skillet. Cover; cook wontons 5-7 min or until thermometer reads 160*.  Meanwhile, for sauce, combine ingredients and mix well. Carefully transfer wontons to serving platter. Serve with sauce.

Pampered Chef, Season’s Best Fall 2009

I used my garlic press, small batter bowl, mix n scraper, bar board, small scoop (perfect for filling the wontons), 12″ skillet, stainless steamer, digital pocket thermometer and saute’ tongs. All Pampered Chef and of course our Asian Seasoning Mix.

To see all these tools, go to pamperedchef.biz/sheilamodine.

 

Fried Chicken Rollups March 17, 2010

Filed under: Appetizers,Main Dish (Chicken) — TeamModine @ 1:45 pm
Tags: , ,

2/3 c + 2 T vegetable oil

1 onion, chopped

5 cloves garlic, finely chopped

3 c shredded cooked chicken (i.e. store bought rotisserie or leftovers)

Salt & pepper

1-1/2 c shredded Monterey jack cheese (6oz)

12 small corn tortillas

  • In a large skillet; heat 2 T oil over med heat. Add the onion & garlic and cook, stirring, until softened, about 6 min. Add the chicken, 1 t salt and ¼ t pepper and cook, stirring, until heated through. Transfer to a bowl and stir in the cheese. Wipe out the skillet.
  • In the same skillet, warm the tortillas over low heat to soften, about 15 sec on each side. Place on a work surface, then spoon ¼ c chicken mixture down the center of each. Roll up the tortillas.

In the same skillet, heat the remaining 2/3 c oil over med-high heat. Working in batches, add the chicken rollups seam side down and cook, turning once, until golden, about 2 min; drain on paper towels.

Everyday with Rachel Ray