Pampered Chefs.................

Avatar for dmm11730
iVillage Member
Registered: 04-06-2003
Pampered Chefs.................
12
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

Debbie

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iVillage Member
Registered: 01-06-2000
Tue, 05-25-2004 - 9:18am
I'm a Pampered Chef-aholic. I've got at least 9 stones, two with stone covers which I can use for casseroles, and I love 'em. There's one more I want to use as a pan in my toaster oven. They season themselves with continued use - my most heavily seasoned one is dark-dark brown, black in parts from using it to heat up fish sticks when I was preggo and craving fish sticks!

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.












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C

iVillage Member
Registered: 10-15-2003
Tue, 05-25-2004 - 10:34am

Yes--would love people to post what they're cooking, how could we do that? Will give me ideas.

“You can only grow if you’re willing to feel awkward and uncomfortable when you try something new.” -Brian Tracy
Avatar for ive_got_five
iVillage Member
Registered: 11-11-2001
Tue, 05-25-2004 - 11:26am
Interesting thread. We tend to grill a lot in our family all year round. We have a gas BBQ and absolutely love it. Deb, I couldn't even imagine going back to the old charcoal briquette thingy!

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

iVillage Member
Registered: 03-26-2003
Tue, 05-25-2004 - 11:41am

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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iVillage Member
Registered: 01-03-2001
Tue, 05-25-2004 - 4:29pm
I would love to get a stone dish with a cover like some of you have mentioned.I'm going to look into that.

Rhonda, how is it I never thought of the idea of baking cookies on the stone?Great idea!!!Thanks.....I think....

Miss P




 

iVillage Member
Registered: 02-08-2001
Tue, 05-25-2004 - 9:21pm
I don't own any of the Pampered Chef items nor have I been to a party, but they sound really interesting! I love the idea of sharing recipies. I do enjoy the challenge of finding recipies that the family enjoys that I can get on the table in an hour or less. I walk in that door after 5PM-it's gotta be uncomplicated and taste good! I am accumulating a pretty good collection. Shar-I love people that have the talent to not have to follow a recipie and come out with delicious things to eat. I love to read about the things that you make. They always sound so good and makes me want to come to your house to eat!

Now if I could just find some cabana boys that can cook, serve and clean up :)!

Susan

iVillage Member
Registered: 02-27-2001
Wed, 05-26-2004 - 8:40am

I have Pampered Chef things, too, and I love them.

Nancy

"Make Choices that bring you joy"  cl-Patty


 


iVillage Member
Registered: 04-21-2003
Wed, 05-26-2004 - 8:56am
i use my baking stones for bread, biscuits, pies, pretty much any baked stuph. it's great.

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...

Avatar for imthebigsister
iVillage Member
Registered: 03-26-2003
Wed, 05-26-2004 - 9:12am
Love grilled eggplant and zucchini! When I want to do a vegetarian meal, I'll use both of those sliced long and kind of thick as my "steak", and serve them with a white bean puree made with olive oil, garlic, shredded basil, and anything else that sounds like it'll go, and a salad. I can smell it all right now!

Avatar for imthebigsister
iVillage Member
Registered: 03-26-2003
Wed, 05-26-2004 - 10:53am
Among the gadgets, I got the scrapers/spatulas and the garlic press - finally, one that I can clean easily and doesn't make me handle the crushed cloves too much. Another is a wet/dry 1-cup measuring cup; can't explain how it operates, but it's clever and useful. It's also one of the items PC is using as a fundraiser for breast cancer awareness. A certain percentage of the proceeds from the sale of those particular items in May goes to BC awareness/prevention and research.

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