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Posts Tagged ‘pampered chef’

Kate Langenburg/A&E Groove

It’s the dead of winter. Eating comfort foods is right on this time of year. But comfort food doesn’t have to be bad for you if you know how to make healthy alternatives. Enter the blueberry almond oat muffin.

This little treat makes a delicious snack, on-the-go food, breakfast, dessert, or lunch side. It also pairs very nicely with a hearty winter bean soup.

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1 cup quick rolled oats
  • 3/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup blueberries (see my note about blueberries below)*
  • 1 tablespoon lemon zest
  • 1 cup milk (or soymilk)
  • 1/4 cup butter or margarine, melted
  • 1 egg, lightly beaten
  • 1/4 cup sliced almonds, coarsely chopped

Photo by Kate Langenburg

Step 1: Preheat oven to 350 degrees. Spray muffin pan with nonstick cooking spray or line with paper liners.

Step 2: Combine flour, oats, brown sugar, baking powder and salt in a large bowl; mix well. Stir in blueberries and lemon zest. Add milk, butter and egg; mix until dry ingredients are moistened.

Step 3: Scoop batter into muffin cups. Sprinkle almonds evenly over batter, pressing down gently (or you can dump the almonds right into the batter while you’re mixing all the ingredients together). Bake 18-20 minutes or until golden brown. Remove from oven and cool 5 minutes.

*A quick note about blueberries: it’s hard to find great tasting berries this time of year. Most berries have to be shipped in from far away countries, like Chile or Venezuela, so they are often not fresh and loaded with preservatives to keep them from spoiling on the journey. As a result, a tangier taste ensues. Keep this in mind when you cook with berries during the winter.

Thanks to the Pampered Chef cookbook for this one.

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Kate Langenburg/A&E Groove

Last night I went searching through my cookbooks to find something scrumptious to eat for dinner. I found exactly what I was looking for in a Pampered Chef cookbook. Since I haven’t posted any delicious recipes in a bit, it’s time to introduce you to the chicken and broccoli ring.

Special note: Pampered Chef cookbooks have a ton of their own ingredients and products in them that you would be required to buy if you followed the recipe exactly as it is published. Because I’m (sadly) not rich and can’t afford to buy those things, I changed the recipe to fit my needs. Here’s my rendition:

Ingredients:

  • 1 package (8 ounces) refrigerated crescent rolls (I used the reduced fat kind)
  • 1 cup coarsely chopped cooked chicken
  • 3/4 cup coarsely chopped cooked broccoli
  • 1/2 cup shredded cheddar cheese (I used a little bit more)
  • 1/4 cup diced red bell pepper
  • 2 teaspoons mayonnaise (I used cream cheese instead)
  • 1 small clove garlic, pressed (throw this clove into the mix when you’re cooking the vegetables together)
  • 1/8 teaspoon salt
  • 1 egg white, lightly beaten
  • 2 tablespoons slivered almonds

This is the picture from the cookbook. Follow this if you have trouble assembling your ring.

Step 1: Preheat oven to 375 degrees. Unroll crescent rolls; separate into eight triangles.

Step 2: Arrange triangles, slightly overlapping, in a circle on a baking sheet sprayed with cooking spray. Make sure the wide ends are 3 inches from the edge of the baking sheet. Roll wide ends of dough toward center to create a 3 inch opening. (If this sounds confusing, just look at the picture and follow that.)

Step 3: Combine chicken, broccoli, garlic, bell pepper, cheese, mayo (or cream cheese), and salt. Mix well.

Step 4: Scoop filling evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center for form a ring. (Don’t worry, the filling will show a little bit.)

Step 5: Lightly brush dough with egg white and sprinkle the whole ring with almonds. Bake it for 25-30 minutes or until deep golden brown.

When you eat this, you will not be disappointed! It’s like a cheese, chicken, and broccoli explosion.

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