Thursday, February 7, 2013

Try it Thursday with Pampered Chef {Corned Beef Puffs}

Hey everyone!
I wanted to switch things up and do a new series called,
"Try it Thursday with Pampered Chef."
 
If you had no idea....I joined Pampered Chef back in October. I didn't do much in December and January. But, now I'm back and need your help.
{If you would like to order anything from Pampered Chef, check out my website HERE}
 

So, here's an incentive.....
Each week or every other week, I'll share a new receipe from Pampered Chef.
 
If you would like me to come over and demonstrate this receipe with you and your friends, co-workers, family, neighbors, etc, let me know. I'm available on Saturdays from 12:30 to 9pm.
 
So, I could either come and demonstrate at 12:30 or at 5 or 6pm. It will be a ton of fun, I promise.
The rules are...you must live in Utah and not too far since we only have one car at the moment. Oh, and you must invite lots of friends to come and try the yummy Pampered Chef recipe.
 
Today, the theme is...
"A Lil' Irish Laughter."
{Afterall, March is coming soon. Are you ready for St. Patty's day?}
 
An Irish proverb says: "Good humor comes from the kitchen. It's true!"
 
Today, the recipe is
 
Corned Beef Puffs. 
 

 YUMMY!
 
Put an Irish spin on Greek Spinach Puffs from Pampered Chef's Season's Best Recipe Collection (Fall/Winter 2012). Oh, and if you host, I always give one of these fabulous recipe books to you.
 
Instead of Greek filling, use 8 oz thinly sliced deli corned beef and 2 green onions in the Manual Food Processor or Food Chopper. Stir in 1 cup shredded Swiss cheese, 3 tbsp. mayonaise and 1 tbsp country-style Dijon mustard. Then just follow the recipe...
 
The Pampered Chef ®
Greek Spinach Puffs
Recipe
1 pkg (5 oz/150 g) fresh baby spinach leaves (about 7 cups/1.8 L)
1 jar (6.5 oz or 170 mL) marinated artichokes, drained and patted dry
1/4 cup (50 mL) light mayonnaise
1 garlic clove, peeled
1 small red bell pepper
4 oz (125 g) feta cheese, crumbled
1/2 cup (125 mL) shredded part-skim mozzarella cheese
1 tbsp (15 mL) Lemon Pepper Rub
Flour for dusting
1 pkg (8 oz/250 g) seamless crescent dough (see Cook’s Tip)

  1. Preheat oven to 375°F (190°C). Microwave spinach in uncovered Classic Batter Bowl on HIGH 1–2 minutes or until wilted. Blot excess moisture from spinach with paper towels.

  2. Finely process spinach, artichokes, mayonnaise and garlic in Manual Food Processor. Scrape the mixture into the batter bowl.

  3. Finely dice pepper using Chef's Knife. Stir pepper, cheeses and rub into spinach mixture.

  4. Sprinkle flour over smooth side of Large Grooved Cutting Board; unroll dough onto cutting board.

  5. Using Baker's Roller®, roll dough to an 11 x 14-in. (28 x 35-cm) rectangle and place on top of Deluxe Mini-Muffin Pan.

  6. Using Pastry Cutter fitted with straight wheel, slice dough crosswise and lengthwise between cups to make 24 squares. (If you don’t have a Pastry Cutter, use a plastic knife.)

  7. Using a heaping Small Scoop (about 1 1/2 tbsp/22 mL), scoop filling into cups. Bring corners of dough up to the center of each cup.

  8. Bake 11–13 minutes or until golden brown. Remove pan from oven. Remove puffs from pan.
Yield: Serves 24
Nutrients per serving: (1 appetizer): Calories 70, Total Fat 4.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 5 g, Fiber 1 g, Protein 2 g
Cook's Tip: Regular refrigerated crescent dough can be substituted for the seamless dough. Unroll the dough as directed in Step 4. Firmly pinch seams and continue as the recipe directs.

Lemon pepper seasoning can be substituted for the Lemon Pepper Rub.

You can substitute thawed frozen chopped spinach in this recipe. Blot excess moisture from the spinach with paper towels. In Step 2, don’t process the spinach in the Manual Food Processor. Just add it to the chopped artichoke mixture in the batter bowl.

 
If you would like to host a party, please comment and leave your email address so I may contact you. You must live in Utah and close to Sandy (about 30 minutes to an1 hour away). Thanks and I hope to hear from ALL of you.
 
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