Jen’s PC biz Independant Consultant with Pampered Chef

Name: Jen’s PC biz Independant Consultant with Pampered Chef
Address: Verdigris, OK, US
Telephone: (918) 850-4575
Rating: 5

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Verdigris, OK
Jen’s PC biz Independant Consultant with Pampered Chef

Independent Advanced Director with Pampered Chef- I am here to help you deliver dinner to your table

09/16/2025

Add a spritz of lemon juice to stop your rice from clumping together. It will also make your rice look brighter and fluffier. No lemon? Try using a lime and a bit of cilantro for delicious cilantro-lime rice!

09/16/2025

I love the color teal blue😊

09/16/2025

September 16 – National Guacamole Day
The unofficial holiday celebrates the delicious Mexican side-dish or dip made of avocados.

Usually eaten as a side-dish, guacamole has been a part of traditional Mexican cuisine since the time of the Aztecs. Today, the dip, whose name comes from an Aztec dialect Nahuatl and means guacamole sauce, is a popular side-dish, salad addition and party dip all around the world.
Traditionally, the dish is made by mashing avocados in a mortar and pestle and adding chopped onions, tomatoes, garlic, lemon juice and cumin to it.
Guacamole is informally called guac in the United States and Canada.
Avocados are fruit native to Mexico and Central America and are considered to be a good source for Vitamin K and some types of vitamin B.

EASY GUACAMOLE

AN EASY, HOMEMADE GUACAMOLE RECIPE WITH JUST THE RIGHT AMOUNT OF CILANTRO IN IT IS WORTH ITS WEIGHT IN, WELL, AVOCADOS. DELICIOUS!
INGREDIENTS
* ½ small red onion, peeled
* 1 jalapeño, seeded
* 1 garlic clove, peeled
* ¼ cup (50mL) fresh cilantro leaves
* 1 lime
* 2 ripe avocados, pitted
* ½ tsp (2mL) salt
* Tortilla chips (optional)

DIRECTIONS
1. Cut the onion into chunks with the Coated Utility Knife. Remove the stem from the jalapeño and cut it in half lengthwise. Carefully remove the seeds with the knife, then cut the jalapeño into chunks. Add the jalapeño and onion to the Manual Food Processor.
2. Press garlic into the processor bowl with the Garlic Press. Add the cilantro and process until finely chopped. Then, juice the lime into the processor bowl.
3. Cut the avocados in half lengthwise. Partially insert a knife edge into the pit, then rotate it a quarter-turn to release the pit. To remove the pit from knife, pinch the pit at the top, and carefully slide the pit off the blade. Use the Small Mix ‘N Scraper® to scoop the flesh out and transfer it to the processor bowl. Add the salt to the bowl and process to your desired consistency. Serve with tortilla chips, if desired.
Yield:
* 1 ½ cups (375 mL) �12 Servings servings of 2 tbsp (30 mL)
Nutrients per serving:

(2 tbsp/30 mL guacamole): Calories 45, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 3 g, Fiber 1 g, Protein 1 g

09/15/2025

Male a positive impact on the world around us. Use your talents and abilities to make a difference in the world.

09/15/2025

What’s your favorite 🤩 pie 🥧 flavor?

09/15/2025

September 15 - National Linguine Day

Linguine, which means “little tongues” in Italian, has an ancient lineage among pasta. Along with its cousin, fettuccine, the signature linguine shape started appearing in bowls across Italy’s Liguria region almost 400 years ago.
Linguine goes well with pesto and seafood, breaking the monotony of the customary red and meat-based sauces. For an easy meal, cook some fresh linguine in salted water until the pasta is al dente. Drain, then add extra virgin olive oil and top off with fresh basil and parmesan or pecorino cheese. Yes, it’s all carbs but it’s also all good! So, today, get your twirl on but make sure you’ve got your napkin handy.

Bacon, Linguini & Tomato Toss

The ‘L” stands for linguini in this guest-worthy spin on the classic BLT sandwich.

Ingredients
12 slices bacon, divided
4 cups (1 L) chicken broth
2 cans (14.5 oz each) Italian-style diced tomatoes (3 1/2 cups/875 mL)
1 medium onion
4 garlic cloves, pressed
1/2 tsp (2 mL) crushed red pepper flakes (optional)
12 oz (350 g) uncooked linguini pasta
1/4 tsp (1 mL) salt
1 cup (250 mL) loosely packed fresh parsley, divided
4 oz (125 g) cream cheese
1 oz (30 g) Parmesan cheese, grated
Halved grape tomatoes (optional)
Directions
Slice bacon crosswise into 1/4-in. (6-mm) strips using Santoku Knife. Place into (12-in./30-cm) Skillet; cook over medium-high heat 8-9 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. Drain Skillet, leaving 1 tbsp (15 mL) drippings in Skillet.

Meanwhile, place broth and diced tomatoes in Large Micro-Cooker®. Microwave, covered, on HIGH 6-8 minutes or until hot; carefully remove from microwave. On clean Cutting Board, finely chop onion using Food Chopper. Return Skillet to heat; add garlic pressed with Garlic Press and pepper flakes, if desired. Cook 10-20 seconds or until fragrant. Add onion; cook 2-3 minutes or until onion is tender. Carefully add broth mixture, pasta, half of the bacon and salt. Simmer, covered, 9-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.

Finely chop parsley using Chef's Knife; reserve 1 tbsp (15 mL) for garnish. Cut cream cheese into cubes. Grate Parmesan cheese using Rotary Grater. Cut grape tomatoes in half, if using. Remove Skillet from heat. Stir in remaining parsley, cream cheese and grape tomatoes, if desired. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, Parmesan cheese and reserved parsley.

Yield:
6 servings
Nutrients per serving:
Calories 450, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 49 g, Protein 18 g, Sodium 1500 mg, Fiber 3 g

09/14/2025

Say goodbye to soggy fish and burnt veggies! Three pans beat one every time. With the Modular Sheet Pans, you can add ingredients at different times and season them separately, ensuring each item finishes perfectly. Whether it’s crispy chicken, roasted veggies, or tender fish, everything is cooked just right—without drying out or overcooking. Make dinner easier and tastier with this smart, versatile set! 🍗🌽✨ Set of three (one 8¾" x 12¾" and two 8¾" x 6¼")

09/14/2025

What’s your favorite fall 🍂 thing to bake?

09/14/2025

September 14 - National Eat a Hoagie Day

The hoagie consists of meats, cheeses, vegetables, sauces, and seasonings on a long roll of Italian or French bread.

However, the origin of this giant sandwich is a bit of a mystery. The epicenter of the controversy seems to be eastern Pennsylvania between the DiCostanzas and DePalma's. Both lay claim to being the first to make the hoagie. One family claims to have been making the sandwich since 1923 and the other since 1925. But who has the proof?

Another story from the Philadelphia area takes place during World War I. It describes shipyard workers bringing large Italian sandwiches to work wrapped in newspaper. The large sandwiches helped the workers through their long, grueling workdays. In fact, the workers nicknamed the massive sandwiches "hoggies" because anyone eating them at one sitting would have to be a hog. The Philadelphia accent explains the transformation of the word. The dialect often exaggerates the vowel sounds changing "hoggies" to "hoagies" quite easily.

One story talks out of school - almost literally. At one time, if a kid skipped school it was called being "on the hook" or "playing hokey." A "hokey" sandwich could be bought for a price a kid on the lam could afford. Eventually "hokey" became "hoagie" especially if the kids were skipping school.

Nashville Hot Chicken Hoagies
Prep 10 min | Cook 15 min | Ready in 25 min

Using pickle juice is a classic trick when making Southern fried chicken, but it works great as a marinade for steak and pork too.

Ingredients
Chicken
2 tbsp (30 mL) pickle juice
1 tbsp (15 mL) chili powder
1 tbsp (15 mL) brown sugar
1 tsp (5 mL) cayenne pepper
1 tsp (5 mL) paprika
½ tsp (2 mL) salt
1 lb (450 g) chicken tenderloins
Coleslaw
1 lemon
½ cup (125 mL) low-fat mayonnaise
1 tbsp (15 mL) sugar
⅛ tsp (0.5 mL) black pepper
2 cups (500 mL) prepared shredded coleslaw mix
4 hoagie or sandwich rolls, split open
4 dill pickle spears
Directions
Combine the pickle juice, chili powder, brown sugar, cayenne, paprika, and salt in a medium bowl. Add the chicken tenders to the bowl and let them sit, covered, in the refrigerator for at least 5 minutes, or up to 30 minutes.

For the coleslaw, juice the lemon with the Citrus Press to measure 1 tbsp (15 mL). Combine the lemon juice, mayonnaise, sugar, and black pepper in a medium bowl.

Transfer ¼ cup (50 mL) of the dressing to a small bowl. Add the coleslaw mix to the bowl with the remaining dressing and stir to combine.

Heat the Nonstick Double Burner Grill over medium-high heat for 3–5 minutes. Brush the reserved dressing onto the cut side of the rolls.

Add the rolls, cut-side down, to one side of the pan, and add the chicken to the other side. Grill the rolls for 3–5 minutes, or until grill marks appear. Grill the chicken for 3–4 minutes per side, or until the internal temperature reaches 165°F (74°C).

To serve, place ¼ cup (50 mL) of the coleslaw in each roll and top with 2 grilled chicken tenders and 1 pickle spear.

Yield:
4 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 440, Total Fat 14 g, Saturated Fat 1.5 g, Cholesterol 75 mg, Sodium 900 mg, Carbohydrate 48 g, Fiber 4 g, Sugars 12 g, Protein 34 g

09/13/2025

Thin slices of fresh apple, dusted with a touch of cinnamon, then baked to crisp perfection—these homemade apple chips are irresistibly addictive! The best part? They’re naturally sweet with no added sugar and baked instead of fried, making them a wholesome snack you can feel good about.

Apple Chips
3 large sweet crisp apples, such as Honeycrisp, Fuji, Jazz, or Pink Lady
¾ teaspoon ground cinnamon

Place racks in the upper and lower thirds of your oven and preheat your oven to 200 degrees F.
Line two Cookie Sheets with parchment paper or a Silicone Baking mat.
Wash the apples. With the Corer, core the apples. Using the Simple Slicer set on #1, slice the apples.
Arrange the apples in a single layer on the prepared baking sheets. Sprinkle with cinnamon. Bake for 1 hour in the upper and lower thirds of the oven. Continue baking for 1 to 1-1/2 additional hours, until a single apple chip removed from the oven is crisp when set out at room temperature for 2 to 3 minutes. Once you're happy with the crispness (the total time will vary based on the thickness of your slice and the type of apple), turn off the oven and let the apples sit in the oven for 1 hour as it cools down to crisp further.

Cook's Tips:
Thin slices are best! If you slice the apples more than 1/8 inch thick, they will still be delicious, but they won’t be crisp.

The color of the final apple chip will vary based on the type of apple. Crisper apples tend to be lighter, while softer, sweeter apples tend to be darker.

Store baked apple chips in an airtight container at room temperature for up to 1 week.

Favorite ways to enjoy these: Chopped and sprinkled over yogurt with granola, on top of salads, on top of oatmeal, and, of course, right out of the container!

Helpful Tools
Reversible Silicone Baking Mat(s), Item Number: 1732
Cookie Sheet, Item Number: 1574
Corer, Item Number: 100267
Simple Slicer, Item Number: 1099

09/13/2025

Which fall 🍂 color do you love the most?

09/13/2025

September 13 - Kids Take Over the Kitchen Day

Little Chefs, Big Creations
Kids Club is the ultimate cooking and baking set for young chefs who are ready to roll up their sleeves. The Dough Much Fun Box includes the Hand Pie & Pocket Maker, Everything but the Pizza Seasoning, and three easy-to-follow recipes that make learning to cook both fun and educational. Whether they're making 5-Minute Dough, shaping their Churro-Beignets, or adding the finishing touch to their Pizza Pockets, kids will build confidence while picking up real-math, science, and problem-solving skills-just in a Montessori-style cooking class!

Perfect for families and friends, this kids' cooking set goes beyond the box! For starters, they can use the Hand Pie & Pocket Maker again and again. And when they complete one (or all) of the recipes, reward their efforts with the Cool Pizza Pin. They can wear it as a badge of honor! Designed for little chefs and packed with big possibilities, this cooking kit helps create lasting memories in the kitchen while teaching kids skills they'll use for a lifetime.

Kids Club
Unbox fun, learning, and lasting memories with the Pampered Chef Kids Club! The box helps kids build kitchen confidence with a versatile tool, a full-size pantry item, three easy-to-follow cooking and baking recipes, and a cute pin. They'll pick up real-life math, science, and problem-solving skills while making delicious memories with the family.

The Pampered Chef Kids' Club boxes are available as a one-time purchase or subscription boxes are available in three or six-box series, not as ongoing monthly deliveries. The three-box series is delivered as a one-time purchase with three boxes. The six-box series is delivered over 12 months, with a box arriving every two months.
Here's a more detailed breakdown:
Three-Box Series: You purchase the three-box series upfront for $90, and the price per box is $30.
Six-Box Series: This series costs $168 for six boxes, with a box delivered every two months.
Individual Boxes: If you choose to purchase boxes individually, you will pay the regular shipping fee ($7.95) unless your order is over $150, in which case shipping is free.
Free Shipping and Apron: The six-box series includes free shipping and a free kids' club apron.

Address

Verdigris, OK

Telephone

(918) 850-4575

Website

http://www.pamperedchef.biz/cookwithjena

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