At Pampered Chef, we have this product we affectionately call The Magic Pot. It is really called the Deep Covered Baker, however, it is called The Magic Pot because what happens in this pot is magical. For example, you can microwave a pork tenderloin in 10 minutes or a whole chicken in 30, and there are lots of one-pot meals you can make in 29 minutes or less. It’s great for the oven or microwave and perfect for a family favorite casserole. It's so good, it's like magic!
One of the reasons I love this product, besides the amazing meals I make in it, is that it reminds me that everyday the Divine is working magic in me. It is as if God has put all these opportunities and people in my life, then all of a sudden, or it seems like it, I have done something with all the gifts I have been given. I am not sure I totally understand how these amazing creations have manifested in my life, but they have.
I feel the same with my Deep Covered Baker. I put in a series of ingredients and within minutes I have this amazing dish to share with my friends and family. So today I am going to share with you a few of my favorite recipes from the PC Website and a few that you won’t find on there. If you have a favorite you want to share with me, please do.
Here are five of my other favorite recipes you won’t find on the site
1. BUFFALO CHICKEN LASAGNA
1 can (29 oz) tomato sauce (3¼ cups/800 mL)
3 cups (750 mL) diced cooked chicken breasts
1 medium onion, chopped
1 medium green bell pepper, diced
3 tbsp (45 mL) Buffalo Rub
1 container (15 oz/425 g) part-skim ricotta cheese
2 cups (500 mL) shredded mozzarella cheese, divided
3 garlic cloves, pressed
1/2 tsp (2 mL) salt
9 uncooked no-boil lasagna noodles
1/2 cup (125 mL) crumbled blue cheese
Preheat oven to 350ºF (180ºC). Combine tomato sauce, chicken, onion, bell pepper and rub in Stainless (4-qt./4-L) Mixing Bowl; mix well. In Classic Batter Bowl, combine ricotta cheese, 1½ cups (375 mL) of the mozzarella cheese, egg, pressed garlic and salt; mix well.
To assemble lasagna, spread one-third of the chicken mixture over bottom of Deep Covered Baker. Top with three of the lasagna noodles in a single layer, breaking noodles to fit. Press noodles into chicken mixture. Spread one-third of the ricotta mixture over noodles. Repeat layers two times. Top with remaining mozzarella cheese.
Bake, covered, 45 minutes. Carefully remove lid from baker. Continue to bake lasagna, uncovered, 15-20 minutes or until cheese begins to brown around the edges. Remove baker from oven to Stackable Cooling Rack. Sprinkle blue cheese over lasagna; let stand, covered, 20 minutes before serving.
2. Touchdown Taco Dip
1 (16 oz) can refried beans
2 oz cheddar cheese, shredded (1/2 cup)
1 (8 oz) pkg cream cheese, softened
1/2 cup pitted ripe olives, chopped
1 cup sour cream
2 Tbs. fresh cilantro or parsley, snipped
2 Tbs. taco seasoning mix
1 medium tomato, seeded and chopped
2 garlic cloves, pressed
1/4 cup thinly sliced green onions with tops
Preheat oven to 350 degrees. Spread refried beans over bottom of Deep Covered Baker using Classic Scraper. In Classic Batter Bowl, combine cream cheese, sour cream and taco seasoning. Press garlic into Batter Bowl using Garlic Press; mix well. Spread over beans. Shred cheese over top using Deluxe Cheese Grater. Bake 15-18 minutes or until hot. Chop olives using Food Chopper. Snip cilantro using Kitchen Shears. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Serve with Baked Tortilla Chips. Makes 16 servings.
3. Greek Chicken
1 - 1 ½ pounds boneless, skinless chicken breast
Pampered Chef Greek Rub
1 medium red onion
15 ounce can crushed tomatoes
Fresh block Parmesan cheese
Chunk red onions, spread across bottom of Deep Covered Baker; cover with chicken breasts. Season chicken heavily with Greek Rub, salt, and pepper. Cover with lid and microwave on high for 12 – 14 minutes or until chicken is done, stirring halfway through cook time. While chicken is cooking, prepare orzo in a saucepan according to package directions.
When chicken is cooked, drain liquid. Chop chicken and onion with Salad Choppers. Add crushed tomatoes to chicken; stir in cooked orzo. Cover and heat in microwave on high for 3 minutes. Stir well. Grate cheese on top using Rotary Grater.
4. Dried Tomato Orzotto
1 medium onion
3 garlic cloves
2 tsp olive oil
1 ½ cups uncooked orzo pasta
3 ¼ cups chicken broth
¾ cup dry white wine such as Chardonnay
1 jar (8 oz) sun-dried tomatoes in oil, drained and patted dry
1 head broccoli (about 2 cups florets)
2 oz Parmesan cheese
6 oz mascarpone cheese
Chopped fresh parsley (optional)
Finely chop onion using Food Chopper. Combine onion, garlic pressed with Garlic Press and oil in Deep covered Baker. Microwave, covered, on HIGH 2 minutes. Stir in orzo, broth and wine. Microwave, covered, on HIGH 14-16 minutes or until orzo is tender.
Meanwhile, thinly slice tomatoes using Santoku Knife; set aside. Cut broccoli into small florets. Grate Parmesan cheese using Microplane Adjustable Grater; set aside. Carefully remove baker from microwave using Oven Mitts. Stir in tomatoes and broccoli. Cover; let stand 5 minutes.
Add cheese to baker; mix well. Let stand, covered, 2-3 minutes or until almost all of the liquid is absorbed. Garnish with chopped parsley, if desired.
5. Cake Variations (With Icing) “Lava Cake”
* You will need cake mix, ingredient to prepare cake + icing from below
1. Spray Deep Covered Baker with oil using Kitchen Spritzer. (Once your stone is seasoned, this step is not necessary.)
2. Prepare a cake mix according to the package directions and pour batter into baker.
3. Using the Medium Scoop, dollop a can of frosting all over the top of the cake batter.
4. Microwave, uncovered, 11-12 minutes. (If microwave does not rotate, turn ½ way through baking time.)
5. Scoop into bowls and top with ice cream or cool whip.
Chocolate Covered Strawberry: Strawberry cake mix, Chocolate frosting
Chocolate Fudge: Devil’s Food cake mix, Chocolate Fudge frosting
Chocolate Peanut Butter: Chocolate cake mix, Chocolate Frosting, 1 cup peanut butter
German Chocolate: Chocolate cake mix, German Chocolate frosting
Lemon: Lemon cake mix, Lemon frosting (Pampered Chef’s Lemon Sprinkles are an added bonus.)
Mexican Chocolate: Chocolate cake mix (add 1-2 Tbs Chipotle rub and 1-2 tsp Cinnamon to batter), Chocolate frosting
Sprinkle Fun: Funfetti cake mix, Rainbow Chip Icing
Strawberry: Strawberry cake mix, Strawberry Frosting
Create Your Own!
You can order your Deep Covered Baker or Mini Deep Covered Baker at http://pamperedchef.biz/sharonjacobson