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Caramelized Bacon Appetizers
Using the Pampered Chef Small Ridged Baker Item # 1342 and the Manual Food Processor Item #2581
Ingredients
1/2 cup light brown sugar, lightly packed
1/2 cup chopped or whole pecans
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
2 tablespoons pure maple syrup
1/2 pound thick-sliced applewood-smoked bacon. I buy my bacon from Whole Foods without all the nitrates..
Directions
Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top or use the Pampered Chef Small Ridged Baker no foil necessary!
Combine the brown sugar and pecans in the manual food processor and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs. The Pampered Chef manual food processor is so easy to use! No electricity needed and it’s a powerful little gadget! Small enough to put in your cupboard or leave on your counter and a snap to clean up! Use it on the boat, camping, tailgating! Ask me how to get these fabulous tools to make life simpler in your kitchen at a discount! See below!
Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixtures. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If its underbaked, the bacon won’t crisp as it cools. (I’m planning to cut them in thirds.)
While it’s hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.
Read more at http://www.foodnetwork.com/recipes/ina-garten/caramelized-bacon0.html?oc=linkback
Potato Basil Brunch Squares
Using Pampered Chef Large Stoneware Bar Pan Item# 1445
Ingredients
12 tablespoons unsalted butter, divided
3 cups peeled and 1/2-inch-diced boiling potatoes (4 potatoes)
12 extra-large eggs
22 ounces ricotta cheese
1 pound 2 ounces Gruyere cheese, grated
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/4 cups chopped fresh basil leaves
1/2 cup Bob Red Mills gluten-free all-purpose flour
1 teaspoon baking powder
Directions
Preheat the oven to 350 degrees F. Butter and flour a 12-by-18-by-1 1/2-inch half sheet pan.
Melt 4 tablespoons of the butter in a 12-inch saute pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 8 tablespoons of butter in a small saute pan and set aside.
Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle with the flour and baking powder and stir into the egg mixture.
Distribute the potatoes over the bottom of the sheet pan. Pour the egg mixture over the potatoes and spread evenly. Bake the frittata until it is browned and puffed, 30 to 35 minutes. Allow the frittata to cool and cut into 20 single-serving squares.
This recipe is adapted from the Potato Basil Frittata recipe published in “Barefoot Contessa Family Style” by Ina Garten, Copyright Clarkson Potter/Publishers 2002.
Read more at http://www.foodnetwork.com/recipes/ina-garten/potato-basil-frittata-squares.html?oc=linkback
Ingredients
Using the Pampered Chef Stoneware bar pan
For the shrimp:
2 pounds large shrimp (14 to16 shrimp per pound)
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the Green Goddess Dressing:
Using the Pampered Chef Manual Food Processor
1 cup Hellmann’s mayonnaise (it’s gluten-free)
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped basil leaves (18 to 20 leaves)
1/4 cup freshly squeezed lemon juice
2 cloves garlic
2 teaspoons anchovy paste (check the label on this if you have gluten issues)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the dressing, place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. Use immediately or refrigerate until ready to use. Serve as a dip for the shrimp with the celery sticks.
Read more at http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-cocktail-with-green-goddess-dressing.html?oc=linkback
Enjoy the Journey!
Sue
PS – There’s a super easy way to get FREE, half price and discounted quality essentials on your wish list! Treasures to be passed on for generations! Ask me about setting up an online Facebook Foodie show for you to invite your friends to shop for The Pampered Chef items right online from their computer! I do the work and you rake in the deals! Next time you’re looking for The Pampered Chef Remember Me At- GlutenFreeLadyChef.com or call me at 512-557-7523 to chat!
Gluten Free Lady www.glutenfreelady.com