Ladies Night Experiments!

This week was a busy one.  Popping in and out of Canada, having a great business meeting, and then coming home to a ton of products from The Pampered Chef!  Could a girl ask for more?  Well, I did.  I asked some lovely ladies to come by and try some recipes with me.  They obliged, and I love them for it!

But first, this is my supportive, contortionist pup who's hanging out with me while I write.  She's such a ham...

So back to the food... :) We had a lot of fun making and eating these treats!  It all started with these little guys...they were quick, tasty and fun to assemble.  They could easily turn into a main course with a vegetable on the side, or a salad and garlic bread!  Dinner in less than 30 minutes?  Talk about a week night win!

Mini Spinach “Lasagna” Squares (Serves 6)

4 oz (125 g) part-skim mozzarella cheese (1 cup/250 mL grated), divided

1 oz (30 g) fresh Parmesan cheese (¼ cup/50 mL grated)

1 pkg (10 oz or 300 g) frozen chopped spinach, thawed and well drained 

2 garlic cloves

1¾ cups (425 mL) marinara sauce, divided

24 small (approx 1½–2-in./4–5-cm squares) frozen cheese ravioli (12 oz/350 g)

1. Preheat oven to 350°F (180°C). Using Microplane® Adjustable Coarse Grater, grate cheeses; place in two separate (1-cup/250-mL) Prep Bowls.

2. In Classic Batter Bowl, combine ½ cup (125 mL) of the mozzarella, Parmesan, spinach and garlic pressed with Garlic Press. Mix well with Small Mix ‘N Scraper®.

3. Place marinara sauce in (2-cup/500-mL) Easy Read Measuring Cup. Using the Measuring Spoon Set, spoon 1 tbsp (15 mL) marinara sauce into each well of Brownie Pan; top with one ravioli.

4. Using Medium Scoop, place one rounded scoop of spinach mixture on top of each ravioli. Top with another ravioli.  Spoon remaining marinara sauce over each ravioli and sprinkle with remaining mozzarella.

            Quick Tip:  My raviolis were too fat, and I could only fit one in the pan, so I didn't get the                                       layered look.  They still turned out delicious.  :)

5. Bake 20–22 minutes or until cheese is melted and sauce is bubbly. Remove pan from oven to Stackable Cooling Rack. Serve with Mini Nylon Serving Spatula.

Links to all the products used in this recipe:

Microplane Adjustable Coarse Grater/1129  (I love that this tool is adjustable!  It makes it so easy to          grate over a bowl or store flat. And it doesn't slide around on the cutting board!)

1-cup Prep Bowl Set/1825

Classic Batter Bowl/2431  (This bowl is amazing and I love that it has a lid!)
Garlic Press/2576  (Coming from two people who have never used this tool before: "I NEED this!")
SmallMix+Scraper/1659  (This scraper is so easy to clean.  The grease comes right off easily!)
2-cup Easy Read Measuring Cups/217B
Measuring Spoon Set/2308
Brownie Pan/1544  (There are SO many uses for this pan!  I love trying savory dishes like this!)
Medium Scoop/2540  (Talk about a hearty tool! I love the weight!)
Stackable Cooling Rack/1587  (Silicone footies!! Non skid!)
Mini Nylon Serving Spatula/2438  (Perfect size for the brownie pan!)

While these babies baked, we started on our next savory treat.  Everyone was really excited to use the garlic press again, so I'm happy I chose this recipe.

Bacon & Artichoke Squares

8 slices uncooked bacon

2 tsp (10 mL) canola oil

10 slices white sandwich bread

4 green onions, divided

1 jar (14.75 oz or 325 mL) marinated artichokes, drained and patted dry

3/4 cup (175 mL) chive and onion cream cheese spread, softened

2 egg whites

2 tbsp (30 mL) light mayonnaise

1 tbsp (15 mL) Dijon mustard

4 garlic cloves

1 pkg (8 oz/250 g) shredded Swiss cheese, divided

3/4 tsp (4 mL) ground black pepper

1/2 cup (125 mL) grape tomatoes (optional)

1.  Preheat oven to 450°F (230°C). Cook bacon. (See Cook’s Tip.) Brush Large Bar Pan with oil using Chef’s Silicone Basting Brush.

2.  Arrange eight bread slices down length of pan, forming two rows of four each. Cut remaining two slices of bread in half crosswise; fit into open space in pan. 

3.  Cut green tops off of onions and set them aside. Chop white bottoms of onions in Manual Food Processor. Add artichokes to processor and coarsely chop them.

4.  Whisk cream cheese, egg whites, mayonnaise, mustard and garlic pressed with Garlic Press in Classic Batter Bowl until smooth.

5.  Stir in 1 1/2 cups (375 mL) of the Swiss cheese, artichoke mixture and pepper. Spread cheese mixture evenly over bread. Bake 14-16 minutes or until light golden brown.

6.  Thinly slice onion tops. Cut tomatoes in half, if using, with Utility Knife. 

7.  Remove pan from oven; sprinkle evenly with remaining cheese, bacon and onion tops. Slice into 32 squares (four rows of eight each) and top with tomatoes, if desired.

Takeaways from this recipe:

First and foremost, this stoneware is amazing!  It cooks so evenly and makes the bottom perfectly crispy.  Furthermore, making bacon is a breeze.  I lay the bacon flat on the large bar pan, pop them in a 450 degree oven, and have crispy bacon within 25 minutes.  Want to know the best part??  NO mess!  It doesn't smoke up the oven and my stove remains squeaky clean!  Plus, I don't have to watch it and risk getting splattered with hot grease.  AND, clean up is super simple.  I simply let the grease cool and pour it off.  I use the scraper tool (included with every piece of stoneware) for the stuck on food, and wash it in hot water.  That's it!  

*I believe I just counted 7 benefits in one paragraph, about one product!*

A quick direct quote, "This knife cuts tomatoes like they're butta!" Oh yes, it certainly does!!  The Pampered Chef utility knife is wonderful.  It's a great size and man is it sharp!  I couldn't ask for a better knife to start my collection.  

All in all these small bites were both great successes.  They came together in a flash and were super tasty!  I love that they are a step away from the classics, and you could easily modify them to your liking.  

Happy cooking!

Harvesting and Drying Herbs

The end of the summer is always a tough time for me.  I simply adore warm breezes and baking in the sun.  So, when that first chill hits me, a shiver is sent down my spine; and I know it's time to prepare for the months ahead.  I've never been patient enough for canning, but drying herbs is simple and rewarding.

You will need:
1. Sharp herb shears
2. Rubber bands
3. Large bowl
4. Paper towels
5. Salad spinner (optional)
6. Cookie sheet (for the leafy herbs, like basil or sage)
7. Thumb tacks and twine (depending on where you hang your herbs)

To start, you'll need to harvest your herbs.  I always make sure to use very sharp shears.  The Pampered Chef makes a great pair of ProfessionalShears.  The key is that they are sharp and can stand up to woody stems, like rosemary.

Once you get them in the kitchen, wash them well.  I typically use a large bowl of warm water and I swish and refill, swish and refill.  If they aren't too delicate (chives, oregano, rosemary, sage) I like to use a Salad Spinner to dry them out.  If you don't have a salad spinner, lay them flat on paper towels and blot them dry.

Most of my herbs are hung to dry; but for the leafy sort, drying flat, on a paper towel lined Cookie Sheet, works best.  I use about 4 layers of paper towels, and I just leave them in the oven overnight, or until they are dry. (NO heat)  Just make sure to tell your family, so no one turns the oven on!

Below is the before and after of my pineapple sage...

Quick Tip:  Always make sure to date your herbs!  Especially, if you plan to gift them.  Since there are no preservatives, it's best to use them within a few months.  

Next up, CHIVES!  I really love chives.  I put them in dressings, use them as a garnish, and top just about everything with them.  Can you sense my enthusiasm?

As much as it's nice to have them dried, it's also nice to have them frozen.  You can snip them with your shears or a very sharp knife, pop them in a container, and have chives for weeks.  Plus, they thaw in about 30 seconds.  :)  I love them this way, but drying them is also great; and they last longer.

I just wash them, spin them and tie them in bunches with rubber bands.  The rubber bands are an awesome trick because they maintain their grip as the herbs shrink.  You won't come home to herbs on the floor if you use rubber bands.

I followed the same method for my oregano, rosemary, and tarragon, except I made sure to remove the leaves at the end where I wrapped the rubber band.  It keeps things cleaner and the rubber bands grip better.  

From there, I just looped a piece of kitchen twine through the rubber band, and tacked them to my cork board.  Make sure you hang them in a place that doesn't get direct sunlight.  You will lose most of the color if they get too much light.  Also, be sure to cover them with a paper towel or paper bag with a hole, to keep them dust free...AND dog hair free, if you live in my house.  

Day One

Progress after one week

It should take about two full weeks to completely dry them out.  Once they are dry, I'll place them in bags or jars, date them, and start seasoning!  It feels great knowing I've grown them, cared for them, and now preserved them.  I know exactly what was used in my soil and can assure there are no pesticides on them.  You can't say that about anything you buy in the store!

Good luck!