Turkey Parmesan Sliders

Say hello to the perfect Super Bowl party recipe! (Go Broncos!) I just tried these for the first time about a week ago and I loved them so much that I will probably start making these a regular show recipe! This is probably one of the easiest recipes for a quick dinner when you are not in the mood to do much prep work. To make things even easier, just buy Parmesan and mozzarella that's already grated!

Ingredients

2 oz (60 g) fresh Parmesan cheese

3   green onions

2 eggs, lightly beaten

2 tbsp (30 mL) Garlic & Herb Rub, divided

1 tsp (5 mL) black pepper

2 tbsp (30 mL) milk

1/2 cup (125 mL) plain dry bread crumbs

1 1/4 lbs (575 g) 93% lean ground turkey

2 oz (60 g) mozzarella cheese

1/4 cup (50 mL) ketchup

1 pkg (12 oz) Hawaiian rolls (12 rolls), split (see cook's tip)

*If you don’t have the Garlic & Herb Rub you can substitute garlic powder, salt, pepper and any other spices you think would taste good.

Step 1

Preheat oven to 350°F (180°C). Grate Parmesan using Microplane® Adjustable Fine Grater. Thinly slice green onions using Chef’s Knife.  

*Onion powder works as a great substitute if your boyfriend forgets to bring home the onions ;)

Step 2

Combine Parmesan, onions, eggs, 5 tsp (25 mL) of the rub, pepper, milk, bread crumbs and turkey in large Bamboo Fiber Bowl; mix well. 

Step 3

Place one rounded Large Scoop of turkey mixture into wells of Brownie Pan; press evenly into wells. Bake 13-15 minutes or until tops are firm and internal temperature reaches 160°F (71°C) in the sides of each patty.  

Step 4

Meanwhile, grate mozzarella using Microplane® Adjustable Coarse Grater.  

Step 5

For sauce, combine ketchup and remaining 1 tsp (5 mL) rub in (2-cup/500-mL) Prep Bowl. Microwave, uncovered, on HIGH 20-30 seconds or until hot.
 

Step 6

Remove pan from oven. Transfer patties to roll bottoms using Mini Nylon Serving Spatula. Top with sauce, mozzarella and roll tops.
 

Yield:
6 servings of 2 sliders 

Nutrients per serving:

U.S. Nutrients per serving (2 sliders):Calories 560, Total Fat 18 g, Saturated Fat 5 g,Cholesterol 150 mg, Sodium 1010 mg, Carbohydrate 63 g, Fiber 3 g, Protein 38 g

Cook's Tips:

Soft dinner rolls or slider mini-buns can be substituted for the Hawaiian rolls.

German Chocolate Lava Cake

This recipe is definitely a crowd pleaser! I frequently get asked to make this for people and I use it at my shows when I can. The best part? 5 minutes in the microwave and it's cooked. That's right, gooey chocolate cake in only FIVE MINUTES! It's a blessing and a curse!

This recipe is for use with the round covered baker but if you have the deep covered baker, just double the recipe. Prepare as recipe directs and microwave, uncovered, for 8-10 minutes.

Ingredients

2/3 cup (150 mL) sweetened flaked coconut

2 tsp (10 mL) canola oil

1/4 cup (50 mL) pecan halves

1 can (14 oz/300 mL) sweetened condensed milk, divided

1 small pkg (9 oz/250 g) devil’s food cake mix

1/3 cup (75 mL) sour cream

1   egg

1/4 cup (50 mL) semi-sweet chocolate morsels

Step 1

Microwave coconut in uncovered Round Covered Baker on HIGH 2-3 minutes or until golden brown, stirring every 30 seconds. Spread it over a piece of Parchment Paper to cool.

Step 2

Brush same baker with oil. Coarsely chop pecans using Food Chopper.

Step 3

Mix pecans, half of the coconut and 1 cup (250 mL) of the condensed milk in Small Batter Bowl until blended.

Step 4

Mix cake mix, sour cream, remaining condensed milk and egg in Classic Batter Bowl until blended. Pour batter into baker.

Step 5

Pour coconut mixture evenly over batter.

Step 6

Microwave, uncovered, on HIGH 3-5 minutes or until center of cake looks moist (but not wet). Cover baker and let stand 5 minutes.

Step 7

Microwave chocolate in uncovered (1-cup/250-mL) Prep Bowl on HIGH 45-60 seconds or until almost melted. Stir until smooth.

Step 8

Pour melted chocolate into resealable plastic bag; trim corner. Sprinkle cake with remaining coconut. Drizzle with chocolate.

Yield:

8 servings

Nutrients per serving:

Calories 390, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 45 mg, Sodium 380 mg, Carbohydrate 59 g, Fiber 2 g, Protein 7 g

Cook's Tips:

If you can’t find a small package of cake mix, 1 1/2 cups (375 mL) of devil’s food cake mix from a regular-size package can be used.

This cake can be inverted onto a platter. Prepare the recipe as directed through Step 6. Carefully invert onto the Shimmering Glass Round Platter. Continue as directed in Step 7.

Rush Hour Fajitas

This is by far my most popular show recipe so far! So here's all the info for how to make them for yourself. My favorite part about this recipe is that it's easy to adjust for smaller groups of people and it's so easy and fast to make. Those are my favorite kinds of recipes!

Ingredients

2 medium green or red bell peppers or combination (I like to add in orange or yellow too)

1 small red onion

2 garlic cloves

2 lbs boneless, skinless chicken breasts

2 tbsp Chipotle Rub

12 (6-7-in.) flour tortillas

1 1/2 cups (6 oz) shredded cheddar cheese

1/2 cup sour cream

1/2 cup prepared salsa

Any other toppings you'd like to add

If you do not have the Chipotle Rub from The Pampered Chef (you should!) you can use a packet of taco seasoning instead.

Step 1

Cut bell peppers lengthwise into 1/4-in. strips and thinly slice onions lengthwise. Press garlic using Garlic Press. Place vegetables in Deep Covered Baker. Combine chicken and rub in Classic Batter Bowl; turn to coat. Place chicken over vegetables.

Step 2

Microwave, covered, on HIGH 12-15 minutes or until internal temperature reaches 165ºF in thickest part of chicken and juices run clear. Scoop Salad Chopper under chicken, avoiding vegetables if possible, and cut chicken into small pieces. Stir chicken into vegetables.

Step 3

Place tortillas into Large Micro-Cooker®; microwave, covered, on HIGH about 30 seconds or until warm. To serve fajitas, spoon chicken and vegetable mixture onto centers of tortillas. Serve immediately with cheese, sour cream and salsa.

To cook on the stovetop, prepare peppers, onions and garlic as directed. Slice chicken into 1/2-in. strips. Heat 1 tbsp vegetable oil in (12-in.) Skillet 1-3 minutes or until shimmering. Add chicken; cook 4-6 minutes or until cooked through. Add 1/4 cup water, vegetables and rub. Cover; simmer 3-4 minutes or until vegetables are crisp-tender.

Enjoy! 

If you need to grab any products make sure to check out my website! 

pamperedchef.biz/audreybigelow