Carrie Cooks Deliciousness-Independent Consultant with Pampered Chef.

Carrie Cooks Deliciousness-Independent Consultant with Pampered Chef. Carrie Cooks Deliciousness-Cook more. Stress less. Feel better.” 👩‍🍳 🍝

Creamy Chicken Rigatoni recipe!
08/27/2026

Creamy Chicken Rigatoni recipe!

08/27/2026

Creamy Chicken Rigatoni!

A favorite recipe we make at least once a month is………………PESTO FETTUCCINE ALFREDO!A LITTLE PESTO FRESHENS UP ANY MEAL. WH...
08/27/2026

A favorite recipe we make at least once a month is………………

PESTO FETTUCCINE ALFREDO!

A LITTLE PESTO FRESHENS UP ANY MEAL. WHIP UP FLAVORED HOMEMADE PASTA AND A SIMPLE SAUCE FROM SCRATCH, ADD VEGGIES, AND DINNER’S DONE!

INGREDIENTS
Homemade Pasta
3 cups (725 mL) all-purpose flour (12.75 oz/360 g), plus additional for dusting
4 eggs
¼ cup (60 mL) olive oil
2 tsp (10 mL) Basil Pesto Seasoning Mix
1 tsp (5 mL) salt
Alfredo Sauce
2 tbsp (30 mL) butter
1½ tbsp (22 mL) Basil Pesto Seasoning Mix
2 cups (500 mL) heavy cream
2 oz. (60 g) Parmesan cheese, grated (1 cup/250 mL), plus additional for topping
½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper
12 oz. (350 g) broccoli florets
Optional Topping: Fresh basil
DIRECTIONS
Add the pasta ingredients to the Deluxe Stand Mixer. KNEAD for 5 minutes. Wrap the dough and refrigerate for at least 30 minutes or overnight.
Flour your surface and hands. Divide the dough into quarters, flatten slightly into round disks, and generously flour.
Attach the Pasta Roller and turn to setting 3. Set the mixer to CUSTOM speed 1. Feed the dough through each setting twice, starting with setting 3 and going down to setting 1. Cut the pasta sheets in half or to your desired length.
Attach the Fettuccine Cutter to the mixer. Feed the individual pasta sheets through and lay the noodles in an even layer. Bring a large pot of salted water to a boil.
Melt the butter in the 12" (30-cm) Brilliance Weeknight Skillet over medium heat. Add the seasoning mix. Saute for 2 minutes, or until fragrant.
Slowly pour in the heavy cream and bring to a simmer, whisking often. Add the Parmesan, salt, and pepper. Keep warm over low heat.
Add the pasta and broccoli to the boiling water. Cook until the pasta is tender, about 3 minutes. Drain, reserving ½ cup (125 mL) of the pasta water. Toss the pasta and broccoli with the sauce. Add the pasta water, as needed, to thin the sauce. Top with additional Parmesan and fresh basil, if you’d like.
Yield:
6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 730, Total Fat 48 g, Saturated Fat 25 g, Cholesterol 230 mg, Sodium 990 mg, Carbohydrate 56 g, Fiber 3 g, Sugars 4 g (includes 0 g added sugar), Protein 19 g

Cook's Tips:
To use store-bought pasta, prepare 1 lb. (450 g) of dry fettuccine pasta according to the package directions and add the broccoli during the last 3–4 minutes of cooking.

You can use jarred pesto. Just omit the butter and mix 3 tbsp (45 mL) of prepared pesto into the cream and continue with step 6. (Leave out the pesto in the pasta.)

Cuban Sandwich! 🥪 Did you guess that it’s National Cuban Sandwich Day? Have you made one before? Ready in under in under...
08/23/2026

Cuban Sandwich! 🥪 Did you guess that it’s National Cuban Sandwich Day? Have you made one before? Ready in under in under 30 minutes!

INGREDIENTS: Marinade
2 limes, divided
1 orange, divided
2 tbsp (30 mL) canola oil
1 tbsp (15 mL) Carnitas Slow Cooker Seasoning
2 garlic cloves
Sandwich
1 boneless pork tenderloin (1 lb./450 g)
1 large ciabatta loaf or 4 individual loaves
2 tbsp (30 mL) Dijon mustard
¼ cup (50 mL) mayonnaise
8 slices Swiss cheese
8 slices ham
¼ cup (50 mL) sliced dill pickles
DIRECTIONS
To make the marinade, use the Juicer to juice 1 of the limes and ½ of the orange. Add the juice, oil, seasoning, and garlic pressed with the Garlic Press to the Measure, Mix & Pour®; mix until blended.
Trim the pork and cut in half widthwise, then in half lengthwise. Place the pieces into a medium bowl and add ¼ cup (50 mL) of the marinade to the pork. Let them sit in the refrigerator, covered, for at least 5 minutes, or up to 30 minutes.
Cut the remaining lime in half. Heat the Nonstick Double Burner Grill and one Grill Press over medium heat for 3–5 minutes.
Add the pork to one side of the grill and cover it with the Grill Press. Add the remaining citrus halves to the other side. Grill for 8 minutes, turning the pork halfway through cooking.
Transfer the pork to a medium bowl and chop with the Salad Chopper. Carefully juice the grilled citrus and add it to the pork, along with the remaining marinade.
Carefully wipe the pan with a paper towel. Heat the pan and two presses over medium heat for 3–5 minutes.
To assemble the sandwich, slice the ciabatta in half with a Bread Knife and remove some of the interior bread. Combine the Dijon and mayonnaise and spread on each side of the ciabatta. Layer the bottom and top half with the cheese. Then fill with the pork, ham, and pickles.
Grill the sandwich, covered with the press, for 6–8 minutes, turning halfway through cooking, or until the cheese is melted and the bread is crisp. Cut the sandwich into 8 pieces.
Yield:
8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 460, Total Fat 14 g, Saturated Fat 3 g, Cholesterol 20 mg, Sodium 940 mg, Carbohydrate 66 g, Fiber 1 g, Sugars 2 g, Protein 17 g

James got us Columbia coffee by Sofia Vergara! ☕️ It’s good! 😌
08/21/2026

James got us Columbia coffee by Sofia Vergara! ☕️ It’s good! 😌

08/21/2026

PRESSURE COOKER ITALIAN WEDDING SOUP! WITH HOMEMADE MEATBALLS, FLAVORFUL VEGGIES, AND COUSCOUS, THIS PRESSURE COOKER SOUP IS COMFORT FOOD DONE RIGHT. PLUS, YOU CAN MAKE IT FOR $3 PER SERVING!

INGREDIENTS
Turkey Meatballs
1 lb. (450 g) ground turkey
½ cup (125 mL) panko breadcrumbs
1 egg
1 tsp (5 mL) Italian seasoning
1 tsp (5 mL) salt
½ tsp (2 mL) black pepper
Soup
2 tbsp (30 mL) oil
1 large onion, chopped
3 carrots, peeled and cut into ½" (1-cm) pieces
4 cups (1 L) firmly packed kale leaves
3 garlic cloves, pressed
1 tbsp (15 mL) Italian seasoning
1 tsp (5 mL) salt
8 cups (2 L) low-sodium chicken broth
1 can (14.5 oz./411 g) diced tomatoes, undrained
¾ cup (175 mL) pearl couscous or orzo
Optional: Grated Parmesan cheese
DIRECTIONS
Combine all the meatball ingredients in a large mixing bowl. Form into 16 meatballs.

Set the Deluxe Multi Cooker to SEAR on high for 25 minutes. Heat the oil in the inner pot for 3 minutes.
Add the meatballs and sear on all sides, for about 15 minutes, or until well browned, rotating every few minutes. Remove and set aside.
Add the onion, carrots, kale, garlic, seasoning, and salt to the inner pot. Cook and stir, scraping the browned bits off the bottom of the pot, for 2 minutes, or until the onions are slightly softened. Press CANCEL.
Add the remaining ingredients to the inner pot. Set to SOUP for 7 minutes. When the timer is up, press CANCEL. Press STEAM RELEASE.
Serve with Parmesan cheese, if you’d like.
Yield:
8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 250, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 60 mg, Sodium 1,310 mg, Carbohydrate 24 g, Fiber 2 g, Sugars 4 g (includes 0 g added sugar), Protein 19 g

Cook's Tips:
Speed up your meal by using frozen meatballs. Add them with the remaining ingredients in step 5.

You can use fresh or frozen spinach instead of the kale.

Make a big batch of the turkey meatballs ahead of time and freeze them. You’ll have precooked meatballs to add to this soup, pasta, or even meatball subs.

This crunchy, fresh salad is both colorful and satisfying! Would you make it?
08/20/2026

This crunchy, fresh salad is both colorful and satisfying! Would you make it?

What are you making if you have a rotisserie chicken?
08/17/2026

What are you making if you have a rotisserie chicken?

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