Pampered Chefs.................
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Pampered Chefs.................
| Tue, 05-25-2004 - 9:01am |
Rhonda wrote about Pampered Chefs and about buying and using the stoneware. It got me thinking because last night I used my round stones for making chicken cutlets. I usually fry them in oil and then bake them with the mozzarella cheese, instead I dug them out of my closet and tried them instead. I enjoyed using them and I need to use them more. My question is how many ladies use these stones on a regular basis? Do you find it is healthier? Do you have any easy recipes to share?
Besides the stoneware question I was wondering about recipes. I feel like I cook the same old thing all the time. Cee (where did she go by the way?) had shared a Hawiian chicken a year ago. I do not have the time to chop and dice, puree, and what ever, but I sure could use some simply healthy, tasty, and easy ideas..........so how about we post something we enjoy cooking. I have read several of you mention a dill sauce you put on fish, salmon I think. Could I have that recipe, since we do enjoy salmon here.
Thanks!
Deb

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Is using the stones healthier? That depends on the ingredients you use, though baking is usually better than frying in oil. You can make casserole dishes loaded with butter, condensed soups and bready ingredients and have more filling less healthy choice for a baked meal, or you could stick to basic ingredients with tomato sauce and spices, or do a combination where you substitute less fatty ingredients - like lo-fat or fat-free sour cream for any condensed soups or "full" mayo. Heck, I use Shake N Bake on chicken and bake the pieces in the oven (sometimes with chicken I'll use a non-stick spray). I've got a number of recipes (I've got several Pampered Chef cookbooks)... but will have to post them later as I've got to get my day started.
Cussette
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Yes--would love people to post what they're cooking, how could we do that? Will give me ideas.
We used to watch Emeril alot (till his "Bam" started getting on our nerves), so I went to the Food Network website and printed out the recipes for his seasonings. I make them up in large batches (think quart jars) because my family goes through it like salt and pepper.
I'm not sure why I never did it before, but yesterday I liberally coated some bone-in pork chops with "Bam" as a dry rub, then let them sit for a couple of hours. Dh grilled them up and they were absolutely delicious. I think the best I've ever had! They had just a bit of a kick from the cayenne pepper, but not so hot that you needed milk to cool your mouth off and you could taste the undertones of thyme and cumin. Will definitely be making them again. I served them with rice (for dh and the boys) and a salad of fresh greens from the garden. I tossed in a few fresh cilantro leaves and some pieces of fresh dill weed and sliced radishes. Topped it with a lemon/white wine vinagrette (1 Tbsp Olive Oil, 1 Tbsp White Wine Vinegar, 1 1/2 tsp. McCormicks Lemon Herb Seasoning, pinch of salt).
I'm afraid I don't use recipes much, just kind of throw things together. But, I'd be happy to post what I do make.
I don't have any Pampered Chef stuff, so can't comment on it.
Shar
I have a large rectangular baking stone, a square stone baking dish, a carrying handle thing for the dish, the cheese grater, and some other accessory type things from Pampered Chef. I also have some cookbooks from them for the stoneware. I must confess that I use the stone mostly for baking cookies! When it's warm out, I try to cook as little as possible. Like last night I brought in a roasted chicken from Publix and threw some veggies together to go with it. Wish I still liked to cook the way I used to. Dinner is my least favorite meal.
I did buy some cauliflower to make faux mashed potatoes and other fresh veggies to try to eat better this week.
~~Rhonda~~
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Rhonda, how is it I never thought of the idea of baking cookies on the stone?Great idea!!!Thanks.....I think....
Miss P
Now if I could just find some cabana boys that can cook, serve and clean up :)!
Susan
I have Pampered Chef things, too, and I love them.
"Make Choices that bring you joy" cl-Patty
i also love doing sheperd's pie and meat pies with the deepdish baker. and ham and cheese strata.
as for grilling - i love grilling. here in italia i've got a "stovetop" grill. it's non-stick. so i just throw meat in a marinade, then grill it along with any vegies i see at the store.
btw - THE best way to cook eggplant is grilling. great taste, you grill it with little or no oil. i discovered i even like zucchine grilled (i used to loathe zucchini).
i'll often grill up a number of vegies, and chunks of meat, then wrap them in pita bread and serve with yogurt-cucumber sauce. yum.
and grilled meat can be used the next day in salads...
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