Southwestern Cobb Salad

Dressing:
1/4 cup milk
1/3 cup mayonnaise
1/3 cup sour cream
1 Tbls lime juice
1 Tbls Pantry Southwestern Seasoning Mix

Salad
1 lb boneless, skinless chicken breasts (about 3-4)
Salt and ground black pepper
1 tsp vegetable oil
3 hard-cooked eggs, sliced
1 avocado, peeled and cubed
1 large red bell pepper, seeded and diced
1 cup canned black beans, rinsed and drained
1 (10 oz) pkg torn romaine lettuce (8 cups)
1/4 small red onion, cut into thin wedges
6 slices bacon, crisply cooked and cut up (optional)

1. For dressing, pour milk into Measure, Mix, & Pour. Add mayonnaise, sour cream, lime juice and seasoning mix; mix until well blended. Refrigerate at lest 1 hour to allow flavors to blend.

2. Meanwhile, for salad, season chicken breasts with salt and black pepper. Heat oil in Professional (10 in) Skillet over medium heat. Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink in the center. Remove chicken from skillet; cool slightly. Cut chicken diagonally into thin strips using Chef's Knife. Wrap tightly and refrigerate until ready to assemble salad.

3. Prepare hard-cooked eggs as directed in Cook's Tip. Slice eggs using Egg Slicer Plus. Cut avocado in half; remove pit and peel. Cut avocado into 1/2-inch cubes and dice bell pepper. Drain and rinse beans in small Colander.

4. Place lettuce in serving bowl. Slice onion into thin wedges; toss with lettuce. Arrange remaining salad ingredients in rows on Oval Platter. To serve, top lettuce with salad ingredients using Large Serving Tongs. Drizzle with dressing.

Makes 6 servings.

Cook's Tip: To prepare hard-cooked eggs, place eggs in Petite (1 1/2 qt) Saucepan. Cover with water about 1 inch above eggs. Bring water to a boil. Remove saucepan from heat. Cover and let stand 20 minutes. Immediately run cold water into pan to cool eggs. Peel shells.

Toss cubed avocado with a little fresh lime juice to prevent it from turning brown.

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Honey Barbecue Chicken Wings

Ingredients:

16 chicken wingettes or drumettes (about 1 1/2 pounds)
2 tablespoons Pantry Barbecue Seasoning Mix
1/4 cup ketchup
2 garlic cloves, pressed
1 tablespoon vinegar
1 tablespoon honey
8 cups assorted vegetable dippers such as carrot and celery sticks, red and green bell pepper strips and cucumber slices (optional)
Ranch salad dressing (optional)

1. Preheat oven to 450ºF. Rinse chicken wings under cold water and pat dry using paper towels. In a bowl, combine seasoning mix, ketchup, garlic, vinegar and honey; mix well. Set aside 1/4 cup of the sauce mixture. Add wings to batter bowl; toss to coat .

2. Arrange chicken wings in a single layer in square baker. Bake 30-35 minutes or until chicken is no longer pink. Remove baker to cooling rack. Brush wings with reserved sauce.

3. To serve, arrange wings on platter. Serve with assorted vegetable dippers and ranch dressing, if desired. Serve.

Yield: 8 servings or 16 sample servings

Classic Mini Cheeseburgers

Try these cute mini burgers...The kids will LOVE them!!!

Ingredients:

• 1 medium onion (about 1 cup/250 mL
  finely chopped)
• ¼ cup (50 mL) finely chopped fresh parsley
• 1½ lb (750 g) 90% lean ground beef
• 2 garlic cloves, pressed
• 1 tsp (5 mL) salt
• 6 slices American or mild cheddar cheese
• 8 hot dog buns
• 24 hamburger dill pickle slices

1. Preheat oven to 450°F (220°C). Finely chop onion and parsley using Utility Knife. Combine beef, onion, parsley,
garlic pressed with Garlic Press and salt in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Press beef
mixture evenly over bottom of Large Bar Pan. Bake 10-12 minutes or until beef is no longer pink.

2. Meanwhile, cut cheese into quarters; set aside. Slice buns apart neatly at seams (do not separate tops from bottoms).
Trim about ¼ in. (6 mm) from each bun end to square off ends (discard trimmings). Cut buns into thirds for a total
of 24 square mini buns; set aside.

3. Remove bar pan from oven. Pour off juices, if necessary, and cut beef mixture into 24 squares using Pizza Cutter.
Top each burger with one pickle and one piece of cheese. Place one bun top onto each burger; top with one bun
bottom. Cover bar pan with aluminum foil and bake 3-5 minutes or until cheese is melted and buns are warm.

4 . To serve, place one burger with bun top onto one bun bottom. Repeat with remaining burgers and bun bottoms.
Serve immediately.

Yield: 24 mini burgers

U.S. Nutrients per serving (2 burgers): Calories 220, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 45 mg,
Carbohydrate 15 g, Protein 17 g, Sodium 540 mg, Fiber 1 g

Help Whip cancer!

I’m wearing pink today so it reminds me to talk about breast cancer education and early detection programs through our Help Whip Cancer® campaign, we are dedicated in helping the American Cancer Society® whip cancer in May. I know you see lots of pink items but at The Pampered Chef®, we believe in offering items that will not only make a difference in whipping cancer, but will also make a difference in your everyday lives. That’s right, I have special products that are only available in May…talk to me right away because when you select one of my May dates to host your Cooking Show you can add these products to your home for free! I have found that guests love to be invited to a Help Whip Cancer® Cooking Show wouldn’t you agree?

Mexican Chicken Lasagna

Mexican Chicken Lasagna is a microwave lasagna with authentic Mexican flavor, and it’s made in the Deep Covered Baker.

Ingredients

¼ cup lightly packed fresh cilantro leaves

1 pkg (8 oz) cream cheese

2 cups (8 oz) shredded Monterey Jack cheese, divided

1 medium onion (about 2/3 cup chopped)

1 can (28 oz) enchilada sauce

12 (6-in.) corn tortillas

3 cups diced or shredded cooked chicken

Additional chopped fresh cilantro leaves (optional)

Directions:

1. Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well using Small Mix 'N Scraper(R). Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.

2. To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack cheese.

3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

Yield: 8 servings

Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105 mg, Carbohydrate 25 g, Protein 26 g, Sodium 710 mg, Fiber 2 g
Cook's Tip: This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate. When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered, on HIGH 21-23 minutes or until hot. Proceed as recipe directs.

Shopping List:

1 small bunch fresh cilantro leaves
1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey Jack cheese
1 medium onion
1 can (28 oz) enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken
Additional chopped fresh cilantro leaves (optional)

Cook's Tip: Spicy enchilada sauce can be used for more kick.

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