Roasted Vegetables

1. Preheat oven to 450. Prepare vegetables as directed below. Toss prepared vegetables in 1-2 Tbsp olive oil and garlic.

2. Arrange vegetables in a single layer on a stoneware pan or baking sheet. Season with salt and pepper.

3. Roast vegetables according to time indicated in chart or until tender, deep golden brown and beginning to caramelize.


Asparagus ---- cut off woody ends ---- 25-30 min

Bell Peppers ---- cut into 1"inch strips ---- 25-30 min

Cauliflower ---- cut into florets ---- 25-30 min

Eggplant ---- cut into 1/4in slices ---- 25-30 min

Mushrooms ---- trim off stems ---- 25-30 min

Plum Tomatoes ---- cut in half ---- 25-30 min

Red or Yellow Onions ---- cut into 1/2in wedges or slices ---- 25-30 min

Yellow Summer Squash or Zucchini ---- cut into 1/4in slices ---- 25-30 min

New Potatoes ---- do not peel; cut in half ---- 30-35 min

Russet, Yukon or Sweet Potatoes ---- do not peel; cut into 1/2in slices ---- 30-35 min

Baby Carrots ---- leave whole ---- 40-45 min

Carrots ---- cut into 1/2in slices ---- 40-45 min

Butternut Squash ---- peel and cut into 1"in cubes - 40-45 min


After roasting, try adding in snipped fresh herbs such as basil, oregano, parsley, or chives. For heightened flavor, add a splash of balsamic vinegar.


Pampered Chef

Chicken and Broccoli Ring

1 package (8 ounces) refrigerated crescent rolls
1 cup cooked chicken
3/4 cup coarsely chopped broccoli
1/2 cup (2 ounces) shredded cheddar cheese
1/4 cup diced red bell pepper (my note: mom subbed green peppers)
2 tbsp mayonnaise
1 tsp Pampered Chef Pantry All-Purpose Dill Mix (or dried dill)
1 small garlic clove, pressed (minced)
1/8 tsp salt
1/8 tsp pepper
1 egg white, lightly beaten
2 tbsp slivered almonds

1. Preheat oven to 375 degrees F. Unroll crescent rolls; separate into 8 triangles. Arrange triangles, slightly overlapping, in a circle on a PC Small Round Baking Stone with wide ends 3 inches from edge of baking stone (points will extend off the edge of the baking stone). Roll (or use fingers to press) wide ends of dough toward center to create a 3-inch opening.

2. In a medium bowl, combine chicken, broccoli, cheese, bell pepper, mayo, seasoning mix, garlic, salt, and pepper and mix well.

3. Using a ice cream scoop, scoop filling evenly over dough in a continuous circle. Make sure filling is evenly spaced/spread. Bring points of triangles up over filling and tuck under dough at center to form a ring. (filling will show) Lightly brush dough with egg white; sprinkle with almonds. Bake 25-30 minutes or until deep golden brown.

Pampered Chef

Roasted Potato Bites

12 "B" size red potatoes (about 2 inches in diameter), unpeeled
1/4 tsp ground black pepper
1 Tbsp olive or vegetable oil
4 oz chive and onion cream cheese spread
2 garlic cloves, pressed
3 Tbsp sour cream
1/2 tsp salt

Optional toppings such as grated cheddar cheese, bacon bits and snipped fresh chives

Preheat oven to 425°F. Cut potatoes in half crosswise. Cut a thin slice off bottom of each potato half. Carefully scoop out a small amount of pulp from each potato half using Cook's Corer.

In Classic Batter Bowl, combine oil, garlic pressed with Garlic Press, salt and black pepper. Add potato halves; toss to coat. Place potato halves, hollowed side down, on Medium Bar Pan. Bake 30-32 minutes or until deep golden brown and tender. Remove from oven; cool slightly.

In Small Batter Bowl, combine cream cheese spread and sour cream; whisk until smooth using Stainless Whisk. Attach desired tip to Easy Accent Decorator; fill with cream cheese mixture and pipe evenly into hollowed potato halves. Sprinkle with toppings, if desired. Place on serving platter; serve slightly warm.

Makes 24 appetizers

Pampered Chef

Fantastic Focaccia Bread

1 pkg. (10 oz.) refrigerated pizza crust
2 garlic cloves, pressed
2 C. shredded mozzarella cheese, divided
2 oz. Romano cheese grated, divided
2 tsp. dried oregano leaves, divided
2 firm plum tomatoes, sliced

Preheat oven to 375.

Roll pizza crust into a 12-inch circle on 13-inch baking stone using lightly floured pizza roller. Prick dough thoroughly with a fork before adding toppings. Press garlic; spread evenly over crust. Grate half of Romano cheese (1/3 cup) over crust. Sprinkle with 1-cup mozzarella cheese and 1 teaspoon oregano. Thinly slice tomatoes; arrange in single layer over cheese.

Top with remaining mozzarella cheese and oregano. Grate remaining Romano cheese over top. Bake 30-35 minutes or until golden brown and bubbly. Cut into squares; serve hot.

Tip: add onions, peppers and olives

Pampered Chef

Harvest Chicken Salad

Dressing
2 oranges
1/3 c. fat-free mayo
2 T. stone-ground mustard
2 t. sugar
1/4 t. salt
1/4 t. pepper
1 small clove garlic, pressed

Salad
1 pkg. (6 oz.) fresh baby spinach leaves
2 c. diced roasted chicken (good use for any pre-cooked chicken you may have)
1 c. diced celery
2 medium Red Delicious apples
1/2 c. chopped red onion
3/4 c. sweetened dried cranberries
1/2 c. toasted pecan halves (optional, but really good)
Orange segments (optional)
Whole-grain croutons (optional)

For dressing, zest one orange to measure 2 t. zest. Juice oranges to measure 1/2 c. juice. combine orange zest, mayo, mustard, sugar, salt, pepper, and garlic in a bowl. Whisk until smooth. While continuously whisking, add orange juice in a thin, steady stream. Set dressing aside.

For salad, place spinach in bottom of large serving bowl. Dice the chicken and celery. Quarter apple, then remove stems and seeds. Slice apple quarters thinly. Layer chicken, celery, apples, onion, cranberries, and pecans over spinach. To serve, drizzle dressing over salad and toss to coat. Top with orange segments and croutons. Serve immediately.

Pampered Chef

Chicken Fettucine Alfredo

8 oz uncooked fettuccini, broken in half
1 cup frozen peas
6 slices bacon
1 cup brocolli
6 garlic cloves, peeled
1/2 cup diced onion
1/2 cup coarsely chopped red bell pepper
2 cups diced cooked chicken
1 cup half and half
2 oz grated smoked Provolone cheese (1/2 cup/125 mL)
1/2 tsp coarsely ground black pepper
1/4 tsp salt
2 tbsp snipped fresh parsley

Directions

1. Cook pasta according to package directions. Add peas to pasta; drain.

2. Cut bacon into 1/2-in. pieces. Cook bacon in Skillet over medium heat 8-10 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. Drain grease from Skillet (do not wipe out).

3. Thinly slice garlic using Garlic Slicer. Add brocolli, garlic, onion and bell pepper to Skillet. Cook over medium heat 2-3 minutes or until vegetables are tender. Add pasta, peas, bacon, chicken, half and half, cheese, black pepper and salt to Skillet; toss well to coat. Cook and stir over medium heat 8-10 minutes or until sauce is slightly thickened and mixture is hot. Sprinkle with parsley; serve immediately.

Pampered Chef

Phyllo-Wrapped Asparagus with Red Pepper Aioli

16 medium (about 1/2-inch diameter) asparagus spears (about 1 pound)
1 cup (2 ounces) grated fresh Parmesan cheese
16 sheets (9 x 14 inches) thawed, frozen phyllo dough
Nonstick cooking spray

Aioli
1/2 cup jarred roasted red pepper, patted dry
1 lemon
1 tablespoon chopped fresh parsley
1/2 cup mayonnaise
1/2 teaspoon Italian seasoning
1/2 teaspoon coarsely ground black pepper
1 small garlic clove, pressed

Preheat oven to 450°F. Cut off tough ends of asparagus using Utility Knife, forming 5-inch spears; discard ends. Finely grate cheese using Microplane(R) Adjustable Grater.

Lay one sheet of phyllo on Cutting Board and spray with nonstick cooking spray. Sprinkle with about 1 tablespoon of the cheese. Place second sheet of phyllo over first, pressing together to seal. Cut sheet in half crosswise using Pizza Cutter, forming two rectangles. Place one asparagus spear onto one phyllo rectangle in upper left-hand corner, allowing tip to extend 1 inch past edge of phyllo.

Fold bottom of phyllo up over spear; roll tightly from left to right. Repeat with another asparagus spear and second phyllo rectangle. Place asparagus seam side down on Large Bar Pan with tips toward center. Repeat with remaining phyllo, cheese and asparagus spears. Lightly spray wrapped asparagus with nonstick cooking spray. Bake 8-10 minutes or until phyllo is light golden brown. Remove from oven to Stackable Cooling Rack.

Meanwhile, for aioli, finely chop red pepper using Food Chopper. Zest lemon using Microplane(R) Adjustable Grater to measure 1 teaspoon zest. Juice lemon to measure 2 teaspoons juice. Chop parsley using Pizza Cutter. In Classic Batter Bowl, combine red pepper, lemon zest, juice, parsley, mayonnaise, Italian seasoning, black pepper and garlic pressed with Garlic Press; mix well using Small Mix ‘N Scraper(R). Serve asparagus with aioli.

Pampered Chef