Pampered Chef Recipe Question

HSingMomto7Kids

I had bought a few seasonings from Pampered Chef during the summer, and it's driving me crazy that apparently I didn't keep the recipes apparently. They are smoky barbeque rub, greek rub. I also bought regular barbeque and chipotle chile pepper for a Pampered Chef recipe even though they are not Pampered Chef brands. I think they were for some chicken dish but I'm not positive. Just driving me batty!!! Any idea on any other ideas with these seasonings...

jayliospecky

You could probably google their recipes? Or check with the consultant you bought them from?

kmbrooks15

I'd try the pampered chef website or contact the distributor that you ordered from.

californiagirl2012

I'd try the pampered chef website or contact the distributor that you ordered from.

^ this. But just have fun trying new things. I just use spices however I feel like using them and it usually works fine.

HSingMomto7Kids

I did already try googling. Yes, I found a greek lemon rub chicken recipe, but it's not the same one. The other one was trying multiple seasonings. I'll just have to play with it. Thanks!!

jayliospecky

Did you try searching the pampered chef website itself? 'Cause they do have a lot of recipes right on there.

Zombielicious

Hi! Pampered Chef rep here...you can definitely search their new website: new.pamperedchef.com. If you actually search for the product (i.e.. the greek seasoning: http://new.pamperedchef.com/product/9870) it will give you a product detail and accompanying recipes using that spice/rub....hope that helps!

Sabresgal63

Adobo-Glazed Barbecue Chicken


Adobo-Glazed Barbecue Chicken
Adobo sauce is a thick, spicy sauce that is often used to pack chipotle peppers and adds kick to this recipe’s sweet and smoky glaze.
Ingredients:
Chicken
2 tbsp (30 mL) Smoky Barbecue Rub
2 tsp (10 mL) vegetable oil
2 garlic cloves, pressed
8 boneless, skinless chicken thighs (about 3 oz/90 g each)
Adobo Glaze and Garnish
1-2 tbsp (15-30 mL) seeded and finely chopped canned chipotle peppers (about 3-4 peppers)
1 tbsp (15 mL) adobo sauce from chipotle peppers
1/2 cup (125 mL) honey
1 tbsp (15 mL) Smoky Barbecue Rub
1 tbsp (15 mL) cider vinegar
1 medium green onion with top (about 1/4 cup/50 mL sliced)
Directions:

Prepare grill for direct cooking over medium-high heat. For chicken, combine rub, oil and garlic pressed with Garlic Press in Stainless (4-qt./4-L) Mixing Bowl. Add chicken and toss to coat; cover and refrigerate until ready to grill.
For glaze, remove and discard seeds from chipotle peppers with Quikut Paring Knife; finely chop peppers with Food Chopper. Whisk chipotle peppers, adobo sauce, honey, rub and vinegar in Small Batter Bowl. Reserve half of the glaze for serving.
Grill chicken, covered, 4 minutes or until grill marks appear. Turn with BBQ Tongs and grill 4-6 minutes or until Digital Pocket Thermometer inserted into thickest part of thighs registers 180°F (82°C) and juices run clear. Brush both sides of chicken with glaze using BBQ Basting Brush during last 2 minutes of cooking.
To serve, spoon reserved glaze over chicken; top with sliced green onion.

Yield: 4 servings

Nutrients per serving: Calories 400, Total Fat 15 g, Saturated Fat 3.5 g, Cholesterol 110 mg, Carbohydrate 37 g, Protein 31 g, Sodium 520 mg, Fiber 0 g

Diabetic exchanges per serving: 2 fruit, 1/2 starch, 4 low-fat meat, 1/2 fat (2 1/2 carb)

Sabresgal63

Ultimate Roasted Garlic Chicken


Ingredients:
3 whole heads garlic (about 48 cloves), unpeeled
2 tbsp (30 mL) olive oil
1 lemon
1/4 cup (50 mL) butter, softened
2 tbsp (30 mL) Greek Rub, divided
1/2 tsp (2 mL) each salt and coarsely ground black pepper
1 whole broiler-fryer chicken (4-5 lbs/1.8-2.25 kg), giblets and neck discarded
1 medium onion, quartered
Directions:

Preheat oven to 400°F (200°C). Using Santoku Knife, slice about 1/4 in. (6 mm) off the pointed top of garlic heads. Place garlic cut side up in Classic Batter Bowl; drizzle with 1 tbsp (15 mL) of the oil. Microwave, covered, on HIGH 3 minutes or until soft; set aside to cool. Zest lemon using Microplane® Adjustable Fine Grater to measure 1 tsp (5 mL). Cut lemon in half; set aside. Gently squeeze garlic into batter bowl (discard skins). Add zest, butter, 1 tbsp (15 mL) of the rub, salt and black pepper to batter bowl; mash well.
Trim excess fat from chicken, if necessary. Lift wing tips up toward neck; tuck under back of chicken. Loosen skin from breast and thigh portions of chicken (see Cook's Tip). Spread garlic mixture evenly under skin of chicken. Place lemon and onion into chicken cavity. Tie ends of legs together with cotton string. Place chicken, breast side up, in Deep Covered Baker.
Combine remaining oil and rub in (1-cup/250-mL) Prep Bowl; brush over chicken. Roast, covered, 65-70 minutes or until Digital Pocket Thermometer registers 140°F (60°C) in thickest part of breast. Remove lid from baker. Roast, uncovered, 8-10 minutes or until thermometer registers 165°F (74°C), juices run clear and chicken is browned. Remove baker from oven; let stand, covered, 10 minutes before serving. Remove and discard lemon and onion before serving.

Yield: 6 servings

Nutrients per serving: Calories 490, Total Fat 32 g, Saturated Fat 11 g, Cholesterol 145 mg, Carbohydrate 8 g, Protein 41 g, Sodium 550 mg, Fiber 1 g

U.S. Diabetic exchanges per serving: 1 1/2 vegetable, 5 medium-fat meat, 1 1/2 fat (0 carb)

Cook's Tips: To substitute the Greek Rub in the garlic mixture, prepare as directed, increasing zest to 2 tsp (10 mL) and adding 1 tsp (5 mL) dried oregano. To substitute the rub in the oil mixture, combine 1/2 tsp (2 mL) zest, 1/4 tsp (1 mL) dried oregano and 1/8 tsp (0.5 mL) each salt and coarsely ground black pepper with the oil.

To easily loosen chicken skin from breast and thigh portions, insert the Micro Scraper under the skin and gently push between the skin and meat.

Roast five additional heads of garlic with the chicken in the Deep Covered Baker and mash them to start a delicious side dish: stir them into mashed potatoes; mix with grated cheeses, spread over bread and bake; or spread over slices of warm, crusty bread.

Sabresgal63

Greek Dressing


Ingredients:
2 tbsp (30 mL) red wine vinegar
1 tbsp (15 mL) Greek Rub
1 tsp (5 mL) sugar
3 tbsp (45 mL) olive oil
Directions:

Combine ingredients in small bowl. Mix until blended. Refrigerate until ready to use.

Yield: 4 servings

Nutrients per serving: (about 2 tbsp/30 mL dressing): Calories 90, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Carbohydrate 1 g, Protein 0 g, Sodium 135 mg, Fiber 0 g

HSingMomto7Kids

These recipes sound soo yummy!! Thank-you so much!