Pampered chef Fresh-takes-Fall

Fresh Takes for Fall
Recipes

Burrito Cups
→ SERVES 6
Pickled Jalapeño Ranch Dressing
1 cup (250 mL) ranch dressing
¼
¼
Burrito Cups
cup (60 mL) pickled jalapeños
(see cook’s tip)
cup (60 mL) cilantro
1 tbsp (15 mL) vegetable oil, plus more
for brushing
6 (5–6"/13–15-cm) flour tortillas
8 oz. (250 g) skirt steak, trimmed of
½
¼
¼
excess fat
small onion, thinly sliced
tsp (1 mL) salt
tsp (1 mL) garlic powder
1 cup (250 mL) shredded iceberg lettuce
½
Prep Time:
cup (125 mL) black beans, drained
and rinsed
10 mins Total Time: 22 mins
1. Preheat the oven to 375°F (190°C).
2. For the dressing, combine the ranch, jalapeños, and cilantro with the Manual Food
Processor until smooth. Refrigerate until ready to serve.
3. For the burrito cups, lightly brush the oil on both sides of the tortillas. Place each tortilla
into a well of the Large Muffin Pan, and press into the sides to form a cup. Bake until
brown and crisp, about 10–12 minutes.
4. Preheat the Deluxe Electric Grill & Griddle, with the griddle plates, on for
2 minutes.
5. Season the steak and onion with the oil, salt, and garlic powder in a medium bowl.
Toss to coat.
6. When preheated, add the steak and onion to the griddle. Cook in the Closed position.
7. Remove the steak and onion from the griddle and rest for 5 minutes, then slice the steak
against the grain.
8. Add the lettuce, beans, cheese, onions, and steak to the tortilla cups. Top with the
pickled jalapeño ranch dressing and tomatoes.
Cook’s Tips
We love how milder, pickled jalapeños add a subtle heat when combined with ranch. You can
omit the jalapeños, if you’d like.
Make this recipe just the way you like by adding your own unique and creative toppings!
2 oz. (60 g) Monterey Jack cheese,
coarsely grated (½ cup/125 mL)
½
cup (125 mL) chopped plum tomatoes

Veggie and Ricotta Flatbread
→ SERVES 16
2 pkgs (8 oz./235 g each) refrigerated
crescent roll dough
1 large carrot, peeled
1 red bell pepper, seeded and cut
into quarters
1 tsp (5 mL) olive oil
¼
1½
Prep Time:
tsp (1 mL) salt
1 cup (250 mL) whole milk ricotta cheese
1 egg
tsp (7 mL) Garlic & Herb Rub
2 tsp (10 mL) honey
1
⁄8 tsp (0.5 mL) cayenne pepper
Black pepper
20 mins Total Time: 30 mins
1. Preheat the oven to 425°F (220°C). Cover the bottom of the Stone Bar Pan with the
dough. Use your fingers to seal the perforations and press the dough up the sides.
Fold the extra dough over the sides to form a border. Bake until light golden brown,
6–8 minutes.
2. Meanwhile, slice the carrot using the No. 1 thickness of the Rapid-Prep Mandoline.
Place 2 bell pepper quarters on top of one another and place them into the chute of
the Rapid-Prep Mandoline with the tapered part facing the blade. Slice on the No. 3
thickness. In a medium bowl, toss the vegetables with the olive oil and salt.
3. Combine the ricotta, rub, and egg, and mix until smooth. Spread the mixture inside the
border of the dough. Place the vegetables onto the ricotta mixture in an even layer.
4. Bake until the edges are deep golden brown, about 8–10 minutes. Remove the pan from
the oven and let it stand for 5 minutes to let the filling set.
5. Combine the honey and cayenne pepper in a small microwave-safe bowl and microwave
for 10 seconds. Drizzle the flatbread with the honey mixture. Sprinkle with black pepper
and parsley or green carrots tops (see cook’s tip).
Cook’s Tip
If you buy carrots with green tops, don’t let them go to waste! Finely chop the carrot greens
and use them to garnish the flatbread instead of using parsley.
Optional: 1 tsp (5 mL)
chopped parsley

Shrimp Teriyaki
→ SERVES 4
Green Beans & Shrimp
Sauce
1 lb. (450 g) green beans, trimmed and
cut in half
1 tbsp (15 mL) olive oil
1 lb. (450 g) large raw shrimp (31–40
count), peeled, deveined, and tails
removed
1 can (8 oz./250 g) sliced water
chestnuts, drained
1 green onion, sliced
1 tbsp (15 mL) sesame seeds
¼
Prep Time:
Optional: White rice or cauliflower rice
cup (60 mL) low-sodium, gluten-free
soy sauce
1 tbsp (15 mL) rice vinegar
3 garlic cloves, pressed
2 tsp (10 mL) grated fresh ginger
2 tsp (10 mL) sesame oil
1 tsp (5 mL) honey
15 mins Total Time: 30 mins
¹
⁄8–¼ tsp (0.5–1 mL) red pepper flakes
1. Fill the Nonstick Saute & Steam Pan with 2 cups (500 mL) of water. Cover and
bring to a boil over high heat.
2. Remove the lid and place the green beans in an even layer in the steamer and position
it over the top of the pan. Cover the steamer with the lid, reduce to medium heat, and
steam for 8–10 minutes, or until the beans are crisp-tender.
3. For the sauce, combine the soy sauce, rice vinegar, garlic, ginger, sesame oil, honey,
and red pepper flakes in a small bowl. To make a cornstarch slurry, combine the
cornstarch and water in a separate bowl.
4. Turn off the heat. Using oven mitts, remove the lid and steamer from the pot. Set the
green beans aside. Drain the water from the pan and return the pan to medium heat. Heat the
oil for 2 minutes. Add the shrimp and sauce; cook, turning once, until the shrimp are pink
and opaque, about 2–3 minutes. Stir in the green beans and water chestnuts.
5. Stir the cornstarch slurry, then add it to the pan. Cook until thickened, 2–3 minutes.
6. Remove the pan from the heat and sprinkle with the green onion and sesame seeds. If
you’d like, serve over rice or cauliflower rice.
Cook’s Tips
Cornstarch slurries are used to thicken hot, simmering sauces.
Cornstarch is naturally gluten-free. However, it can be processed with other ingredients that
contain gluten. If you need gluten-free cornstarch, check the label.
1 tbsp (15 mL) cornstarch
(see cook’s tip)
1 tbsp (15 mL) water

One-Pot Chicken & Gnocchi
→ SERVES 6
2 slices bacon, cut into ½" (1-cm) pieces
6 boneless, skinless chicken thighs
¼
Prep Time:
(4 oz./125 g each)
tsp (1 mL) salt
¹
⁄8 tsp (0.5 mL) black pepper
1 tbsp (15 mL) Italian Seasoning
Mix, divided
10 mins Total Time: 30 mins
3 garlic cloves, pressed
2 cups (500 mL) 2% or whole milk
1 lb. (450 g) potato gnocchi
2 oz. (60 g) Parmesan cheese, finely
grated (1 cup/250 mL)
1. Heat the Enameled Cast Iron Skillet over medium-high heat for 2–3 minutes. Add
the bacon and cook until crisp, 5–7 minutes, stirring occasionally. Remove the bacon
with a slotted spoon and set aside.
2. Season the chicken with the salt, pepper, and 2 tsp (10 mL) of the seasoning mix.
Add the chicken to the skillet and cook, 5–7 minutes per side, or until the temperature
reaches 165°F (74°C). Remove the chicken from the pan and set aside.
3. Reduce the heat to medium, add the garlic, and cook until fragrant, 10–20 seconds. Add
the milk, gnocchi, cheese, bacon, and remaining seasoning mix. Bring to a boil, reduce
the heat to medium, and cook, stirring frequently, until the milk has reduced slightly and
started to thicken, about 3 minutes.
4. Stir in the peas. Add the chicken and cook on medium-low for an additional 3–5
minutes, or until the sauce thickens slightly.
Cook’s Tip
We love that this sauce doesn’t use heavy cream. The gnocchi releases starch as it simmers
in milk, transforming it into a rich sauce.
½
cup (125 mL) frozen peas

Vegan Black Bean Soup
→ SERVES 8
Soup
Prep Time:
1 tbsp (15 mL) vegetable oil
1 red bell pepper, seeded and cut
into chunks
10 mins Total Time: 35 mins
1 small yellow onion, cut into chunks
1 jalapeño, seeded and quartered
2 garlic cloves, peeled
2 cups (500 mL) low-sodium
vegetable broth
4 cans (15 oz./425 g each) black beans,
undrained, divided (see cook’s tip)
1. Heat the oil in the Enameled Cast Iron Dutch Oven over medium heat for 2–3
minutes. Add the vegetables and garlic to the pot; cook until softened and slightly
browned, 4–6 minutes.
2. Add the broth, 3 cans of undrained beans, cumin, and bay leaf. Bring to a boil, covered,
over high heat. Reduce the heat and simmer, uncovered, stirring occasionally until
thickened, 12–15 minutes.
3. Meanwhile, coarsely chop the salsa ingredients using the Flex+ Food Processor
attachment fitted with the multiuse blade.
4. Remove the soup from the heat and discard the bay leaf. Puree with the Immersion
Blender attachment on high until smooth, about 1 minute.
5. Add the remaining can of beans and stir to combine. Serve the soup with tomato salsa
and sliced avocado, if you’d like.
Cook’s Tip
Adding the liquid from the canned beans gives this soup body and deepens the flavor.
¼
tsp (1 mL) cumin
1 bay leaf
Tomato Salsa
3 plum tomatoes, quartered
¼
¼
cup (60 mL) cilantro, loosely packed
tsp (1 mL) salt
1 lime
Optional: Sliced avocado

Apple Torte
→ SERVES 8
Apple Topping
3 medium Pink Lady apples
¼
½
Crust
(about 1 lb./450 g), cored and cut
in half lengthwise
cup (60 mL) granulated sugar
tsp (2 mL) cinnamon
Optional: ¹
⁄8 tsp (0.5 mL)
ground nutmeg
1 cup (250 mL) flour
¼
½
Prep Time:
15 mins Total Time: 1 hour
cup (60 mL) granulated sugar
cup (125 mL) butter (1 stick), softened
1. Preheat the oven to 375°F (190°C).
2. Slice the apples using the Flex+ Food Processor attachment fitted with the thick slicing
blade. Microwave the apples, covered, until very soft, about 8 minutes. Drain.
3. Combine the sugar, cinnamon, and nutmeg (if using) in a small bowl. Set aside.
4. In a clean food processor bowl, combine the flour and sugar, and pulse 2–3 times to
combine. Cut the butter into quarters and place them into the bowl. Process for 10
seconds, scrape down the bowl, and continue processing for 20–30 seconds, or until
mixture looks like wet sand. Place the crumbs onto the bottom and 1" (2.5 cm) up the
sides of the 9" (23-cm) Springform Pan.
5. For the filling, beat the cream cheese and sugar in a medium bowl using the Hand Mixer
attachment and beaters until smooth. Add the egg and vanilla; beat on low speed until
just blended. Pour the mixture into the crust.
6. Toss the apple slices with the cinnamon sugar mixture. Arrange the apples over the
cream cheese mixture and sprinkle with the almonds. Bake for 30 minutes.
7. Cool completely on a cooling rack. If you’d like, sprinkle with powdered sugar
before serving.
Filling
1 pkg (8 oz./250 g) cream
cheese, softened
¼
cup (60 mL) granulated sugar
1 egg
½
¼
tsp (2 mL) vanilla extract
cup (60 mL) sliced almonds, toasted
(see cook’s tip)
Optional: Powdered sugar for dusting