Cooking with Olivia ~ The Pampered Chef Independent Consultant

08/02/2012

Fresh and in Season for August!

07/27/2012

Needing anything from Pampered Chef? Order goes in on the 31st. Shop online, you can have the order shipped directly to you or if you live in the Glendale area have it "shipped to host" and I can get it to you when it arrives! :) http://www.pamperedchef.biz/oliviaodom?page=host-search-results&showId=3744735

07/25/2012

Hey everyone, I need to put in an order for Pampered Chef this month. If you are needing anything message me and I would love to help you out! BONUS, if you order AND get a friends order as well, I will hook you up with a FREE gift. I will be putting in the order on July 31st. Check out my website @ www.pamperedchef.biz/oliviaodom host name: July 2012

07/14/2012

Apparently today is National Macaroni Day. (Thanks to Women's expo for the update:) So why not post a homemade mac n' cheese recipe?

1 (8-ounce) package elbow macaroni, cooked and drained
2 tablespoons butter
1 clove garlic, minced ( I always add a little more garlic...)
1 teaspoon onion powder
2 cups whole milk
1/4 cup all-purpose flour
6 cups sharp cheddar cheese
2 cups panko breadcrumbs
1/2 cup butter, melted

Preheat oven to 400 degrees. In a large saucepan, melt the 2 tablespoons of butter, add the garlic using the Pampered Chef Garlic Press and cook until the garlic is softened, about 2 minutes. Add the onion powder, then whisk in the flour and milk, then cook until slightly thickened. Add three cups of the cheddar cheese and stir until melted in the mixture. Toss the cheese mixture with the cooked pasta, salt and pepper to taste. Stir the remaining grated cheese into the pasta. Spoon into a large baking dish (The stoneware rectangle baker is perfect for this!). In a small bowl, stir together the breadcrumbs and melted butter. Add freshly ground pepper and a sprinkling of sea salt. Spread over the pasta. Bake in a preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown. Serve with fresh sliced tomatoes and a big glass of chocolate milk. Just because.

Like the recipes I post? Spread the love by sharing:)
Also, check out my website at www.pamperedchef.biz/oliviaodom

07/14/2012

Ummm.. Yum!!!!
Apple Nachos
(Vegan Version)

3 crispy and slightly tart apples
1 tsp lemon juice
3 tbsp creamy natural peanut butter
1/4 cup sliced almonds
1/4 cup pecans
1/4 cup flaked unsweetened coconut
1/4 cup vegan chocolate chips

Thinly slice apples and lightly spritz with lemon juice to keep them from browning too fast
Melted some peanut butter–until it is super runny–and drizzle it all over the apples
Top the apples and peanut butter with unsweetened flaked coconut, sliced almonds, a few pecans and, chocolate chips.
Drizzle a little more peanut butter onto the plate

For a non-vegan version, use regular chocolate chips. Also heat up a little of our chocolate caramel sauce (or any of Pampered Chef's amazing chocolate sauce - they are SCRUMPTIOUS) and drizzle it over the top. More chocolate = more goodness!

Like this recipe? Please SHARE with your friends!

Want the tools? Check out my website @ www.pamperedchef.biz/oliviaodom

Thank you for your support! ♥
*special thanks to CK*

07/09/2012

Hundreds of Dollars in FREE products can be yours this month by having a party this month with you and your friends! I would love to hook you up. :)

07/09/2012

Friday night's dinner: Crustless Swiss Chard Quiche. Such a simple and yummy recipe. Prep is super easy and quick. Easily doubled the recipe for leftovers and used Rainbow Chard. And cooked in the Stoneware Deep Dish Pie Plate http://goo.gl/TZsP1 so it cooked perfectly!

http://www.food.com/recipe/crustless-swiss-chard-quiche-311434

I have been working on perfecting the perfect crustless quiche recipe for years. I always use spinach, but I bought some Rainbow Swiss Chard at the local farmer's market today, and I thought I'd give it a try in quiche. I used Rainbow Chard (pink/yellow/white/orange stems- BEAUTIFUL), but you can u...

07/04/2012

What's on our plate tonight? Italian Styled Stuffed Red Peppers! Yum! Used our amazing cookware and stoneware in the preparations along along with the awesome garlic press and zester and more!
http://dashingdish.com/recipe/italian-style-stuffed-red-peppers/

I love the taste of marinara and spaghetti sauce! The only problem is, most ‘foods’ that use a delicious red sauce are heavy pasta dishes. I decided to change that recently, when I made my favorite ‘turkey meat sauce’, by stuffing it in a red pepper, which I had a feeling would pair well with the t...

04/28/2012

All about the love! Check out this great recipe from Cathy! She makes the yummiest desserts!

04/11/2012

Take a look at a few of our new products. :) Any favorites?

To see the complete line of our new spring 2012 products click here: http://bit.ly/HtDaXk Stay tuned as we'll update this photo album with more of our fresh ideas for spring.

03/27/2012

Brownies, cornbread, Irish soda bread, omelets, mini pizzas, and now mini apple pies! $19 gets you this amazing little workhorse! AND, if you get 8 of your friends to purchase a brownie pan each - I'll give YOU one FREE! Share on your page and let me know when you have gathered 8 orders! Comes with a FREE recipe file!
www.pamperedchef.biz/oliviaodom

Mini Apple Pies
1 package of crescent roll creations
1 can of sugar free apple pie filling
5 Tbs of flour
2 Tbs of sugar
1/2 tsp cinnamon
2 tbs butter

Preheat oven to 350. Roll out dough and use the bakers roller to flatten and enlarge dough. Use the pizza cutter to cut into squares. Place dough in the brownie pan. Use the medium scoop to place into the pan on top of dough.
In a separate bowl mix flour, sugar and cut in butter til crumbly. Add to the top of each square.
Pull corners to the middle and add another dash of the crumble. (You might half the mixture or just go crazy and add a lot depending on how much topping you like)
Bake for 15 -17 minutes or until golden brown.
Remove from pan immediately. Serve with ice cream or eat them COLD :) Either way is AMAZING!

03/23/2012

Dinner idea for tonight:
Creamy Lemon-Pesto Chicken & Linguine done in the Miracle Pot (Deep Covered Baker #1321) in 20 minutes! Share 3.23.2012

Ingredients:
1 lemon
2 tbsp (30 mL) butter, melted
2 tbsp (30 mL) all-purpose flour
1 cup (250 mL) 2% milk
1 garlic clove, pressed (I use 3)
1/2 cup (125 mL) prepared basil pesto (make your own in our Manual Food Processor)
6 boneless, skinless chicken breasts (about 4 oz/125 g each)
1 tbsp (15 mL) Citrus & Basil Rub
12 oz (350 g) uncooked linguini pasta
2 plum tomatoes
1/4 cup (50 mL) thinly sliced fresh basil leaves

Directions:
1. Zest lemon using Microplane(R) Zester to measure 2 tsp (10 mL). Combine butter and flour in Classic Batter Bowl; whisk until smooth. Add lemon zest, milk and garlic pressed with Garlic Press to butter mixture; whisk well. Microwave, covered, on HIGH 3-4 minutes or until thickened, stirring every 60 seconds. Add pesto; mix well.

2. Season chicken with rub. Place chicken in Deep Covered Baker, overlapping as necessary. Pour sauce over chicken. Microwave, covered, on HIGH 12-15 minutes or until internal temperature reaches 165°F (74°C) in thickest part of chicken and centers are no longer pink. Carefully remove baker from microwave using Oven Mitts. Let stand, covered, 5 minutes.

3. Meanwhile, cook pasta according to package directions; drain. Set pasta aside and keep warm. Seed and dice tomatoes. Serve chicken and sauce over pasta; garnish with tomatoes and basil.

Yield: 6 servings

For more recipes and the tools with which to make them, please visit my website at www.pamperedchef.biz/oliviaodom

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Nutrients per serving: U.S. Nutrients per serving: Calories 480, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 75 mg, Carbohydrate 50 g, Protein 34 g, Sodium 500 mg, Fiber 3 g

U.S. Diabetic exchanges per serving: 3 starch, 1 vegetable, 3 low-fat meat, 1 fat (3 carb)

Rice or other types of pasta such as spaghetti can be substituted for the linguine, if desired.