RASPBERRY TEQUILA SANGRIA
FESTIVE AND BEAUTIFUL WITH JUST THE RIGHT AMOUNT OF KICK! THE PERFECT DRINK FOR WARM NIGHTS ON A PATIO.
INGREDIENTS
2 oranges, divided
3 limes, divided
¼ cup (50 mL) sugar
6 cups (1.5 L) ice
1 bag (10-12 oz) frozen sweetened raspberries
1 cup (250 mL) silver tequila
½ cup (125 mL) triple sec
1 bottle (750 mL) pink champagne or sparkling wine
4 cups (1 L) chilled lemon-lime soda
DIRECTIONS
1. Juice one orange and two limes to measure ¼ cup (50 mL) juice each.
2. Combine the juices and sugar in a Small Batter Bowl. Microwave on HIGH for 2–3 minutes or until the sugar is dissolved. Thinly slice the remaining orange and lime.
3. Add the ice, juice mixture, orange and lime slices, raspberries, tequila, and triple sec to the Family–Size Quick–Stir®Pitcher and stir. Add the champagne and soda. Place the lid on the pitcher and plunge gently.
Yield:
12 servings Nutrients per serving:
Calories 220, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 29 g, Protein 0 g, Sodium 15 mg, Fiber 2 g
THE EASIEST GUACAMOLE
YOU CAN SIMPLY USE AVOCADOS AND THE PAMPERED CHEF GUACOMOLE MIX FOR THE QUICKEST GUAC! I STILL LIKE TO ADD A FEW ITEMS AND I PREFER IT CHILLED VS ROOM TEMPERATURE. DELISH!
INGREDIENTS
½ small red onion, peeled
1 jalapeño, seeded, optional
¼ cup (50mL) fresh cilantro leaves, optional
1 lime
2 ripe avocados, pitted
2 TBSP Pampered Chef Guacamole Mix
Tortilla chips (optional)
DIRECTIONS
1. Cut the onion into chunks with the Coated Utility Knife. For some heat, remove the stem from the jalapeño and cut it in half lengthwise. Carefully remove the seeds with the knife, then cut the jalapeño into chunks. Add the jalapeo and onion to the Manual Food Processor (can also use canned jalapeño slices). Pump the handle until you get your desired texture.
2. If desired, add the cilantro and process until finely chopped. Then, juice the lime into the processor bowl.
3. Cut the avocados in half lengthwise using Avocado Tool . Remove the pit using the tool, by gripping onto the pit and rotating a quarter-turn to release it. Use the Small Mix ‘N Scraper® to scoop the flesh out and transfer it to the processor bowl.
4. Add 2 TBSP of Guacamole Mix and a pinch of salt, if desired, to the bowl and process to your desired consistency.
5. Serve with tortilla chips..
Yield:
1 ½ cups (375 mL)
12 Servings servings of 2 tbsp (30 mL)
Nutrients per serving:
(2 tbsp/30 mL guacamole): Calories 45, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 3 g, Fiber 1 g, Protein 1 g
SOUTHWESTERN COBB SALAD WITH GREEN GODDESS DRESSING
Prep 5 min | Cook 5 min |Ready in 10 min
INGREDIENTS
Salad
12 - 16 oz. (60 g) chicken tenderloin
1 large romaine lettuce trimmed & chopped using Salad Chopper
1 container of cherry tomatoes, cut in half or quartered
3 green onions, cut into ¼ inch sized pieces
1 small avocado, sliced or cubed
1 can black beans, rinsed & drained
1 can kernel corn, rinsed & drained
6-8 oz cheddar or Monterey Jack cheese, shredded using Adjustable Coarse Grater
2-3 hard boiled eggs, sliced using Cup Slicer
Dressing – (next page)
DIRECTIONS
1. Season chicken with Southwestern & Everything Taco Seasoning.
2. Cook chicken tenderloins on Grill & Griddle using Grill setting. Once pre-heated, brush with oil and cook in closed position for 2-3 minutes. Once cool, cut into ¾ to 1-inch pieces
3. While chicken is cooking, prepare dressing by combining all dressing ingredients and blend with immersion blender until smooth.
4. Add the clean chopped romaine to the On-The-Go Serving Bowl.
5. Slice tomatoes in half or quarters.
6. Using Kitchen Sheers, cut green onions.
7. Grate cheese using Adjustable Coarse Grater
8. Slice hard boiled eggs using Cup Slicer
9. Cut avocado in half and remove pit using the Avocado Tool. Use Cup Slicer to slice & cube.
10. Top romaine with prepared items, black beans and corn.
Optional Adds: tortilla chip strips, bell peppers, cucumber, mushrooms, bacon.
GREEN GODDESS DRESSING
1 cup low-fat sour cream or Greek yogurt
2/3 cup canola oil (or avocado oil)
½ cup milk
4 Tbsp Pampered Chef Green Goddess Seasoning
4 tsp white wine vinegar
1 avocado
1. Remove pit and skin from the avocado and add to the Manual Food Processor.
2. Add remaining ingredients and pump handle until smooth.
Makes approximately 3 cups.
Notes: Preparing as is would be a very thin dressing. Reduce or omit milk for a thicker consistency. You can also use all Greek yogurt or half LF sour cream with half Greek yogurt to thicken it up. I also use half the amount of oil.
