We had some friends over last week for a Pampered Chef Party. One of the cool new gadgets we got to try out is the Pampered Chef Salad Chopper. It’s like a pair of scissors, but with a blade and a scooper instead of two blades. It allows you to cut up your ingredients all together in a bowl. Its great for making salsa or guacamole. We made guacamole with it and used it to cut up onions, avocado, tomatoes, and cilantro. All in the bowl! You can read more about it and order one here.

We also made a 30 Minute Chicken IN THE MICROWAVE! It was very easy to make and you would never believe it was cooked in a microwave after tasting it.

Of course I had to also make a BBQ Chicken on the Trager Grill. I used hickory wood to smoke the chicken for 2 hours. As everything that comes off the Trager, it was delicious. Not everyone always has hours to cook chicken this way though so 30 mins in the microwave is perfect for those times when there just isn’t enough time.

For desert Jen, our Pampered Chef Consultant for the evening, made Warm Nutty Caramel Brownies. (Bill helped chop the nuts with the Pampered Chef Food Chopper) Mmmm… I’m going to go eat one or two or three right now!
Check out the recipes after the photos…

Click on a photo to make it bigger.

30-Minute Chicken
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Ingredients:

Chicken
1 whole chicken (3 1/2-4 pounds)
1 tablespoon olive oil

Seasoning Mixture
Pampered Chef Rosemary Herb Seasoning Mix

Directions:
1. For chicken, lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken onto Cutting Board; brush with oil using Chef’s Silicone Basting Brush.

2. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, into baker.

3. Microwave, uncovered, on HIGH 25-30 minutes or until Pocket Thermometer registers 165°F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let stand 10 minutes (temperature will rise to 170°F).

Yield: 4-6 servings

Nutrients per serving: Calories 490, Total Fat 29 g, Saturated Fat 8 g, Cholesterol 165 mg, Carbohydrate 2 g, Protein 52 g, Sodium 450 mg, Fiber 0 g

Variation: All-in-One Chicken Dinner: Prepare chicken as directed above and place into baker. Combine 1 cup each celery and carrots, cut into 1-inch pieces, and 3 cups red or russet potatoes, cut into 2-inch pieces, in Classic Batter Bowl. Toss with additional seasoning and oil, if desired. Arrange vegetables around chicken. Microwave, uncovered, on HIGH 35-40 minutes or until Pocket Thermometer registers 165°F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let stand 10 minutes (temperature will rise to 170°F).

Yield: 4 servings.

Nutrients per serving: Calories 580, Total Fat 29 g, Saturated Fat 8 g, Cholesterol 165 mg, Carbohydrate 23 g, Protein 54 g, Sodium 500 mg, Fiber 3 g

Shopping List:
1 whole chicken (3 1/2-4 pounds)

1 tablespoon olive oil

Variation: All-in-One Chicken Dinner:

1 whole chicken (3 1/2-4 pounds)

1 tablespoon olive oil

2 carrots

3 celery stalks

3 cups red or russet potatoes

Additional seasoning and oil (optional)

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Warm Nutty Caramel Brownies
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Ingredients:
1 teaspoon vegetable oil

1 package (12 ounces) semi-sweet chocolate morsels, divided

1 package (18-21 ounces) brownie mix (plus ingredients to make cake-like brownies)

3/4 cup packed brown sugar, divided

1 cup salted mixed nuts, divided

5 rolls (1.7 ounces each) milk chocolate-covered chewy caramels, divided (40 pieces total)

Vanilla ice cream (optional)

Directions:
1. Preheat oven to 375°F. Lightly brush Large Bar Pan with oil using Chef’s Silicone Basting Brush. Chop 1 1/2 cups of the chocolate morsels using Food Chopper. In Classic Batter Bowl, combine brownie mix, water, oil, eggs and 1/4 cup of the brown sugar; mix well. Fold in chopped chocolate; pour batter into bar pan, spreading evenly using Small Mix ‘N Scraper(R).

2. Chop nuts using Food Chopper. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean.

3. Meanwhile, using Utility Knife, cut 16 caramels into quarters. Place remaining 1/2 cup chocolate morsels in Prep Bowl; microwave on HIGH 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.

4. Remove bar pan from oven to Stackable Cooling Rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining nuts over brownies. Trim corner of chocolate-filled bag with Utility Knife; drizzle chocolate evenly over brownies. Cut into squares; serve warm using Mini-Serving Spatula. Serve with ice cream, if desired.

Yield: 24 servings

Nutrients per serving: Calories 310, Total Fat 16 g, Saturated Fat 3.5 g, Cholesterol 25 mg, Carbohydrate 38 g, Protein 2 g, Sodium 135 mg, Fiber less than 1 g

Shopping List:
1 teaspoon vegetable oil

1 package (12 ounces) semi-sweet chocolate morsels

1 package (18-21 ounces) brownie mix (plus ingredients to make cake-like brownies)

3/4 cup packed brown sugar

1 cup salted mixed nuts

5 rolls (1.7 ounces each) milk chocolate-covered chewy caramels (40 pieces total)

Vanilla ice cream (optional)