15 Minute Chicken Fajitas

This is a Pampered Chef recipe I've been hearing about for quite a while, but I never got around to making it. Until last night that is... when I had a PC party at the house and the consultant made them. They're AMAZING!!! 

You make them in the microwave and the chicken stays so juicy because of the Deep Covered Baker!

Ingredients

3 boneless, skinless chicken breast halves

2 Tbsp. Pampered Chef Southwestern Rub or taco seasoning

2 medium onions

3 bell peppers (any colors of your choosing)

1 package fajita-size flour tortillas

Optional toppings

Shredded cheese

sour cream

salsa

guacamole

Directions

Slice up onions and peppers; place in bottom of Deep Covered Baker or other microwavable dish with a cover. Sprinkle with Rub/taco seasoning and place on top of veggies. Cover and microwave for 10-15 minutes. 

When the chicken is cooked through, shred with 2 forks or cut in to bite-sized pieces. Build on tortillas with toppings of choice

Spicy Honey-Roasted Chicken and Sweet Carrots

Both of these recipes were crazy easy and very delicious. I hated carrots as a kid, but have learned to love them as an adult.

I cooked my chicken in the Deep Covered Baker (remember, we talked about that earlier) and when it was done, I took it out of the oven and put the cover on it till the rest of dinner was done. Perfection!

Spicy Honey-Roasted Chicken (recipe from AllRecipes.com)

Ingredients

• 1 (6 pound) whole roasting chicken
• 1/2 cup honey
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 2 tablespoons butter, melted

Directions

1. Preheat oven to 400F. Rinse and pat dry the chicken; place in roasting pan.
2. In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.
3. Roast the chicken in the preheated oven until the skin begins to brown, 30 min. Baste the chicken with juices in the roasting pan.
4. Reduce heat to 350F, and roast until no longer pink at the bone and the juices run clear, about 1 to 1 1/2 hours. Baste occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180F. 
5. Remove the chicken from the oven, cover and allow to rest in a warm area for 10 minutes before slicing.

Sweet Carrots (recipe from AllRecipes.com)

Ingredients

• 1 1/2 cups baby carrots
• 2 teaspoons brown sugar
• 1 teaspoon butter or stick margarine
• 1 teaspoon white wine vinegar or cider vinegar
• 1/8 teaspoon salt
• 1 teaspoon minced chives

Directions

1. Place carrots in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until tender. 
2. Transfer carrots to a bowl. Add the brown sugar, butter, vinegar and salt; toss until butter is melted and carrots are coated. Sprinkle with chives.

Mexican Chicken “Lasagna”

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 1½ cups of the Monterey Jack cheese; mix well using Small Mix ‘N Scraper®. 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 ½ 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

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. 

Spicy enchilada sauce can be used for more kick.

20-Minute Barbecue Ribs

Ingredients

1 rack (2½-3 pounds) pork loin back ribs (baby back ribs)

1 teaspoon salt

¼ teaspoon coarsely ground black pepper

¼ cup water

1 recipe of Smokey BBQ Sauce

Directions

1. For ribs, remove membrane from rack of ribs using Boning Knife (see Cook’s Tip). Season both sides of ribs with salt and black pepper. Cut between each bone to separate rack into individual ribs. Arrange ribs, cut side down, in two layers in Deep Covered Baker. Add water. Microwave, covered, on HIGH 8 minutes. Turn ribs over. Microwave on HIGH 7-10 minutes or until Pocket Thermometer registers 160°F when inserted into meatiest part of ribs alongside bones and ribs are no longer pink.
2. Transfer ribs to Stainless (4-qt.) Mixing Bowl. Add 1 cup of the Smokey BBQ Sauce and toss to coat.
3. Heat Grill Pan over medium heat 5 minutes. Place ribs onto pan; cook 4-6 minutes or until grill marks appear, brushing with remaining sauce and turning once. Transfer ribs to a serving platter.
4. Serve immediately.

Yield: 4 servings

Cook’s Tip: The membrane found underneath the rack is not only tough, but it also holds in excess fat. Removing the membrane helps to render out the fat during cooking. To remove the membrane, lay the rack meaty side down. Using the tip of the Boning Knife, gently cut under the membrane on one corner. Using a paper towel, grasp the corner of the membrane and gently pull it away from the bones. Trim any visible fat along the underside of the rack.

©The Pampered Chef, Ltd., 2007

Loaded Baked Potato Chowder

Ingredients

3 large baking potatoes (about 2½ lbs)

3½ cups milk, divided

4 oz cream cheese, softened

2 tbsp butter

2-3 green onions with tops (¼ cup sliced)

4 oz sharp cheddar cheese, grated

1½ tsp salt

½ tsp coarsely ground black pepper
Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets

Directions

1. Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour ½ cup of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix ‘N Chop.
2. Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions with Chef’s Knife.
3. Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper, and mix using Small Mix ‘N Scraper® until cheese is melted. Serve with toppings, if desired.

Yield: 6 servings (8 cups)

Cook’s Tip: For a lighter version, omit butter. Substitute fat-free (skim) milk, reduced-fat (Neufchâtel) cheese and light cheddar for the 2% milk and full-fat cheeses.

South-of-the-Border Meat Loaf

Ingredients

1 cup finely chopped poblano or green bell pepper

1 medium onion (½ cup finely chopped)

½ cup very finely crushed authentic restaurant-style tortilla chips (about 1½ cups whole chips)

1 cup ketchup

2 tbsp Chipotle Rub

1½ lbs 85% lean ground beef

1 egg

1½ cups shredded sharp cheddar cheese, divided

Chopped fresh cilantro (optional)

Directions

1. Finely chop pepper and onion with Food Chopper. Place chips into large resealable plastic bag; very finely crush using Meat Tenderizer to measure ½ cup crumbs. Combine ketchup and rub in Small Batter Bowl; stir with Small Mix ‘N Scraper®. In Stainless (6-qt.) Mixing Bowl, combine pepper, onion, tortilla chip crumbs, ¾ cup of the ketchup mixture, beef, egg and 1 cup of the cheese; mix well.
2. Place meat mixture in Deep Covered Baker; form into an 8½ x 4½-in. loaf. Microwave, covered, on HIGH 14-17 minutes or until Digital Pocket Thermometer inserted in center of meat loaf registers 145°F. Remove baker from microwave. With Chef’s Silicone Basting Brush, brush remaining ketchup mixture over meat loaf. Microwave, covered, on HIGH 3-5 minutes or until internal temperature reaches 160°F in the center.
3. Sprinkle remaining cheese over meat loaf; cover and let stand 10 minutes before slicing. Sprinkle cilantro over meat loaf, if desired.

Yield: 6 servings

Cook’s Tips: For best results, choose authentic restaurant-style tortilla chips, found in the ethnic section of the supermarket.

Meatloaf can be baked, uncovered, in a 400°F oven for 65-70 minutes. Brush with sauce 15 minutes before end of bake time.

If desired, 2-3 tbsp chopped, canned chipotle peppers can be substituted for the Chipotle Rub.

Ground chicken can be substituted for ground beef.

Macaroni & Cheese Taco Bake

Ingredients

2 packages (7-1/4 ounces each) macaroni and cheese dinner mix

1 pound ground beef

1 cup chunky salsa

2 cups crushed tortilla chips

1 can (2-1/4 ounces) sliced ripe olives, drained

2 cups (8 ounces) shredded Mexican cheese blend

Sour cream, optional

Directions

1. Prepare macaroni and cheese according to package directions. Meanwhile, in a large skillet, cook beef until no longer pink; drain. Stir in salsa; set aside. 
2. Spread macaroni into a deep dish baker. Layer with beef mixture, chips and olives; sprinkle with cheese. 
3. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Serve with sour cream if desired. 

Yield: 8 servings