2 cans diced tomatoes, drained
1 can black beans, drained
1 14-oz can corn, drained
1 small red onion, chopped
½ bunch cilantro, chopped
¼ cup red wine vinegar
Salt & pepper, to taste


Mix all ingredients together. Refrigerate 30 minutes, then serve. If preparing ahead of time, mix all ingredients except the red wine vinegar. Mix in vinegar 30 minutes before serving.

Serve with Scoops tortilla chips so you can easily pick up the chunks.


Friend

3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup pretzels
1 cup bite-size cheese crackers
1/4 cup butter or margarine
1 Tbsp Worcestershire sauce
1-1/4 tsp seasoned salt
2-3 tsp red pepper sauce


Oven Directions: Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and crackers; set aside. In ungreased large roasting pan, melt butter in oven. Stir in Worcestershire sauce, seasoned salt and pepper sauce. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Microwave Directions: In large microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in Worcestershire sauce, seasoned salt and pepper sauce. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.


24 servings (1/2 cup each)


Chex

6 large eggs
1/4 cup mayonnaise
1 tsp Dijon mustard
1/8 tsp cayenne


Cover eggs with cold water by 1-1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes. Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.


6 hors d'oeuvre servings


Epicurious

6-oz. jar marinated artichoke hearts, drained & coarsely chopped
9-11 oz. pkg. frozen creamed spinach, thawed
1/4 cup mayonnaise
1/4 cup sour cream
1 clove garlic, pressed
1/2 cup Parmesan cheese (2 oz.), freshly grated
Diced red bell pepper (optional)


Preheat oven to 375˚F. Coarsely chop artichokes using Food Chopper; place in Small Batter Bowl. Add spinach, mayonnaise and sour cream.

Press garlic into batter bowl using Garlic Press. Grate Parmesan cheese into batter bowl using Deluxe Cheese Grater; mix well. Spoon into Small Oval Baker.

Bake 20-25 minutes or until heated through. Garnish with bell pepper, if desired. Serve with Baked Pita Chips.


16 servings


Pampered Chef, All The Best

8 oz cream cheese, softened
12 pitted kalamata olives, finely chopped
1/4 cup red bell peppers, finely diced
1 garlic clove, pressed
2 Tbsp fresh parsley, snipped


Finely chop olives using Food Chopper. Finely dice bell pepper using Chef's Knife. In Classic Batter Bowl, combine olives, bell pepper, cream cheese, garlic pressed with Garlic Press and parsley; mix well.


12 servings


Pampered Chef, Season's Best-Fall/Winter 2006

1 lb lump crabmeat, shell pieces removed (we used canned)
1-1/3 cups fresh bread crumbs, divided
1/3 cup green onions, minced
1/3 cup fresh parsley, chopped
2 Tbsp lemon juice
1 Tbsp 2% low-fat milk
1 tsp hot sauce
1/2 tsp salt
1/4 tsp black pepper
4 egg whites
1-1/3 cups fresh bread crumbs
2 Tbsp vegetable oil, divided
lemon wedges, optional


Combine first 10 ingredients in a bowl; stir well. Divide crabmeat mixture into 8 equal portions. Place 1-1/3 cups breadcrumbs in a shallow dish. Dredge crabmeat portions in breadcrumbs, shaping into patties about 3-1/2" wide and 1/2" thick. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 patties, and cook 3 minutes. Carefully turn patties over, and cook 3 minutes or until golden. Repeat procedure with the remaining oil and patties. Serve with lemon wedges and remoulade sauce.


8 servings


Cooking Club

16-oz can 99% fat-free refried black beans
3/4 cup reduced-fat Mexican blend cheese, divided
3/4 cup thick & chunky salsa, divided
2 tsp lime juice
2 cloves garlic, pressed
2 tsp Southwestern Seasoning Mix
3/4 cup red bell pepper, diced, divided
1/2 cup whole kernel corn
2 Tbsp cilantro, snipped


Preheat oven to 350˚F. In Classic Batter Bowl, combine refried beans, 1/2 cup of the cheese, 1/4 cup of the salsa, lime juice, garlic and seasoning mix. Spread bean mixture onto bottom of Mini-Baker.

Sprinkle 1/2 cup of the bell pepper and corn evenly over bean mixture. Spoon remaining salsa over corn mixture. Bake 22-25 minutes or until heated through. Top with remaining cheese, remaining bell pepper and cilantro. Garnish with sour cream, if desired.


14 servings


Pampered Chef, It's Good For You

1/2 cup yellow popcorn
1 Tbsp vegetable oil
4 Tbsp Redenbacher's Popping & Topping Buttery Flavored Popcorn Oil
1 Tbsp Koepsell's Coconut Popcorn Oil
1/2 tsp popcorn salt


Put all ingredients in a cold stovetop popcorn popper and put popper over medium-high heat and turn slowly until it stops popping (it will be harder to turn at the end).


Friend

4 chicken breast halves, boned, skinned
1 Tbsp olive oil
Salt
Freshly ground black pepper
1, 7.5-oz can chipotle chile in adobo sauce, drained & minced
1/4 cup sour cream
1/4 cup mayonnaise
1 Tbsp lime juice
1 Tbsp fresh cilantro, chopped
8 corn or flour tortillas, 6-in each
2 cups Monterey Jack cheese
Pico de Gallo or other salsa


Brush chicken breasts with olive oil and sprinkle with salt and pepper. Lay chicken on a grill over medium heat (you can hold your hand 1 to 2 in. above grill level only 4 to 5 seconds) or put chicken in a grill pan over medium heat. Cook chicken 4 to 5 minutes per side, or until cooked through (cut to check). Slice cooked chicken breasts into 1/4-in.-thick slices. Keep grill or grill pan hot.

In a small bowl, whisk together chipotle chile, sour cream, mayonnaise, lime juice, and cilantro.

Spread 1 tbsp. chipotle-lime sauce on each of the tortillas. Top 4 of the tortillas each with 1/2 cup cheese and a quarter of the chicken slices, then cover with the remaining tortillas (sauce side down). Put each quesadilla on a dinner plate.

Slide quesadillas off the plates onto the grill over medium heat, or slide into a grill pan over medium heat (you may need to grill the quesadillas in batches). Grill uncovered, turning once, until cheese is melted and both sides are golden, about 2 minutes each side (use a large spatula and tongs to flip the quesadillas). If grilling in batches, keep finished quesadillas warm in a 200° oven until ready to serve.

Slice each quesadilla into wedges and serve with salsa on the side.


4 servings


MyRecipes

Tortilla Cups:
6, 11-inch flour tortillas
2 Tbsp vegetable oil

Sour Cream Filling and Ceviche:
2 Tbsp fresh cilantro, finely chopped
1 lime
1/2 cup sour cream
1 clove garlic, pressed
1/4 tsp salt, divided
8 oz large shrimp, cooked, peeled and deveined, tails removed
1/2 medium red bell pepper
1 serrano pepper, seeded
1/3 cup seedless cucumber, finely chopped
1/4 cup red onion, finely chopped
Cilantro sprigs, for garnish (optional)


Preheat oven to 350˚F. For tortilla cups, using Pizza Cutter, trim tortillas to form six 6-inch squares. Cut each square into quarters for a total of twenty-four 3-inch squares. Make a 1-inch cut from each corner toward the center of each square. Brush both sides of each tortilla square with oil using Chef's Silicone Basting Brush. Press squares into bottom of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Bake 8-10 minutes or until crisp and golden brown. Remove from oven.

For sour cream filling, finely chop cilantro using Pizza Cutter. Zest lime using Microplane Adjustable Grater. In Prep Bowl, combine cilantro, lime zest, sour cream, garlic pressed with Garlic Press and 1/8 teaspoon of the salt; mix well and set aside.

For ceviche, coarsely chop shrimp and finely chop bell pepper, serrano pepper and cucumber using Utility Knife; pat shrimp dry with paper towels. Finely chop onion using Food Chopper. Juice lime to measure 2 tablespoons juice. Combine shrimp, peppers, cucumber, onion, lime juice and remaining 1/8 teaspoon salt in Classic Batter Bowl; mix well using Small Mix 'N Scraper.

Spoon sour cream filling into resealable plastic bag; trim corner using Utility Knife to allow filling to flow through. Pipe filling into cups; top with ceviche using Easy Adjustable Measuring Spoon. Garnish with additional cilantro sprigs, if desired.


24 servings


Pampered Chef, Season's Best-Spring/Summer 2007

2 Tbsp packed light brown sugar
2 cups all-purpose flour
1 Tbsp baking powder
1-1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1-3/4 cups lowfat fat milk
6 Tbsp vegetable oil
2 large eggs, lightly beaten
1 cup chopped pecans


Crumble the brown sugar to remove all lumps and place in a medium, mixing bowl with the flour, baking powder, cinnamon, baking soda, and salt. Add the milk, oil and eggs; stir until blended and smooth. Stir in the chopped pecans. Let batter rest 5 minutes before using. Preheat your Cuisinart ® Waffle Iron on setting #3.

When preheated, green indicator light will illuminate. Pour 1/3 cup batter onto the center of the lower grid; spread batter using a heatproof spatula to within 1/2 inch of the edge of the grid. Close lid of waffle iron – green indicator light will turn off. When green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately. You may keep waffles warm until ready to serve on a wire rack placed on a baking sheet in a 200°F oven.


10 waffles


Cuisinart

1 cup uncooked orzo
1-1/3 cups diced zucchini
1/3 cup diced red onion
1/3 cup minced fresh parsley
3 Tbsp. fresh lemon juice
1 Tbsp. minced fresh or 1 tsp dried basil
1 Tbsp. olive oil
2 tsp. minced fresh mint
1/2 tsp. salt
1/4 tsp. black pepper
1 cup diced tomato
1/3 cup (1-1/2 oz.) crumbled feta cheese
2 Tbsp. chopped pitted kalamata olives


Cook orzo according to package directions, omitting salt and fat. Drain well. Combine orzo, zucchini, and onion in a large bowl; toss well. Combine parsley and next 6 ingredients (parsley through pepper); stir well with a whisk. Stir into orzo mixture; add tomato, cheese, and olives, tossing gently to coat.


6 servings (3/4 cup)


MyRecipes

12 large eggs
1/3 cup plus 2 Tbsp mayonnaise
2-3 tsp finely chopped canned chipotle chiles
24 cilantro leaves


Place eggs in large saucepan. Add enough cold water to cover. Bring to simmer over high heat. Reduce heat to low; simmer gently 5 minutes. Remove from heat, cover, and let stand 10 minutes. Drain eggs; cover with ice and water and let stand until cold.

Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter. Finely grate yolks on small holes of box grater into medium bowl. Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles. Add more chopped chiles, if desired, for more heat. Season filling to taste with salt, if desired. Using pastry bag fitted with 1/2-inch-diameter star tip, pipe filling into egg whites. Cover and chill eggs at least 2 hours and up to 1 day. Press 1 cilantro leaf into filling in each egg and serve.


24 servings (3/4 cup)


Epicurious