Classic Burgers (8 servings) 1. Open bag that contains ground beef and bacon. Add items below to bag. ½ cup/125 ml dry unseasoned breadcrumbs 2 eggs 2 garlic cloves pressed with Garlic Press 2 tbsp/30 ml Smoky Barbecue Rub Knead contents to mix thoroughly. 2. Using a Measure All Cup, Mini Measure-All Cup or Large Scoop (2 heaping scoops per burger), measure ½ cup/125 ml ground beef mixture, pressing lightly with Small Mix N Scraper while filling. Press out onto Flexible Cutting Mat. Repeat to make a total of 8 burgers. Press with gloved* hand to flatten to a ½-in./1- cm thick patty. 3. 2 large bags - Add patties in single layer to the bags (four patties per bag). Squeeze out as much air as possible; seal. 4. DOUBLE-BAG: Place bags into another large freezer bag. Insert pre-bagged instruction label. Seal and freeze. *Note: Gloves with be provided at workshop. Classic Burgers 2 lbs./1 kg 90% lean ground beef or 93% lean ground turkey and 4 slices uncooked bacon, diced (in labeled large freezer bag) 3 additional large freezer bags ½ cup/125 ml dry unseasoned bread crumbs 2 eggs 2 garlic cloves 2 tbsp/30 ml Smoky Barbecue Rub Other: Plastic gloves (provided at workshop) Easy Read Measuring Cup Garlic Press Measure-All Cup, Mini Measure-All Cup or Large Scoop Small Mix N Scraper
Grilled Steak Tacos (6 servings) 1. Open large bag that contains trimmed flank steak. Add items below to bag. 2½ tbsp/37 ml Chipotle Rub ¼ cup/60 ml balsamic vinegar 2 tbsp/30 ml canola oil 2 tbsp/30 ml tomato paste 2 tbsp/30 ml water 2 garlic cloves pressed with Garlic Press Knead to coat steak. Squeeze out as much air as possible; seal. Grilled Steak Tacos 1½ lbs/ 700 g flank steak, trimmed (in labeled large freezer bag) 1 additional large freezer bag 2 tbsp/30 ml tomato paste from a 6 oz or 156 ml can 2 garlic cloves ¼ cup/60 ml balsamic vinegar 2 tbsp/30 ml canola oil 2½ tbsp/37 ml Chipotle Rub 2. DOUBLE-BAG: Place bag into another large freezer bag. Insert pre-bagged instruction label. Seal and freeze. Easy Read Measuring Cups Mini Mix N Scraper Smooth-Edge Can Opener Garlic Press
Smoky Dijon Pork Chops (6 servings) Smoky Dijon Pork Chops 1. In 2- or 3-cup/500- or 700-mL Prep Bowl combine ingredients for syrup mixture: ¾ cup/175 ml pancake syrup 2 tbsp/30 ml Smoky Applewood Rub 2 tbsp/30 ml Dijon Mustard Rub 3 tbsp/45 ml Balsamic Vinegar Add ½ cup/125 ml syrup mixture to medium bag. Squeeze out as much air as possible; seal. Reserve remaining syrup mixture for pork chops. 2. Large bag-prepare and add items below to bag: 4 apples, wedged with Apple Wedger 2 tbsp/30 ml canola oil Knead contents to mix; squeeze out as much air as possible; seal. 3. Open large bag containing pork chops; add items below to bag: Remaining syrup mixture 6 boneless pork chops, about 6 oz/175 ml each or ¾-in./2-cm thick (in labeled large freezer bag) 2 additional large freezer bags plus 1 medium freezer bag ¾ cup/175 ml pancake syrup 4 medium baking apples such as Honeycrisp or Gala 3 tbsp/45 ml balsamic vinegar 2 tbsp/30 ml canola oil 2 tbsp/30 ml Smoky Applewood Rub 2 tbsp/ 30 ml Dijon Mustard Rub Cutting Board / Flexible Cutting Mat 2- or 3-cup/500- or 700-mL Prep Bowl Measure-All Cup or Easy Read Measuring Cups Measuring Spoon Set or Adjustable Measuring Spoons Apple Wedger Small Mix N Scraper Knead contents to mix; squeeze out as much air as possible; seal. 4. DOUBLE-BAG: Place all 3 bags into another large freezer bag. 2016 Pampered Chef used under license. Station Instructions: Menu 6 Grilling MKT630-06/16
Easy Grilled BBQ Chicken Pizza (6 servings) 1. In 2- or 3-cup/500- or 700-mL Prep Bowl combine ingredients for barbecue sauce: ½ cup/125 ml ketchup 2 tbsp/30 ml brown sugar* 2 tbsp/30 ml Smoky Barbecue Rub 2 tbsp/ 30 ml balsamic vinegar 1 garlic clove pressed with Garlic Press Add ⅓ cup/75 ml barbecue sauce to medium bag. Squeeze out as much air as possible; seal. Reserve remaining barbecue sauce for chicken. 2. Open large bag containing chopped chicken; prepare and add items below to bag: 1 small red onion, sliced with Simple Slicer on #3 setting Remaining barbecue sauce Knead contents to mix; squeeze out as much air as possible; seal. 3. Place frozen pizza dough in another large bag. Squeeze out as much air as possible; seal. 4. DOUBLE-BAG: Place all 3 bags into another large freezer bag. Easy Grilled BBQ Chicken Pizza 2 cups/500 ml chopped cooked chicken (in labeled large freezer bag) 2 additional large freezer bags, 1 medium freezer bag ½ cup/ 125mL ketchup 1 garlic clove 1 small red onion, peeled 1 (1-lb/450g) frozen pizza crust dough (kept frozen throughout workshop) 2 tbsp/30 ml balsamic vinegar 2 tbsp/30 ml Smoky Barbecue Rub Other: 2 tbsp/30 ml brown sugar (provided at workshop) 2- or 3-cup /500- or 700-mLPrep Bowl Measure-All Cup or Easy Read Measuring Cups Garlic Press Small Mix N Scraper Simple Slicer *Brown sugar will be provided at workshop. 2015 The Pampered Chef used under license. Station Instructions: Menu 6 Grilling MKT630-05/15
Grilled Teriyaki Chicken Sandwiches (6 servings) 1. In 2- or 3-cup/500- or 700-mL Prep Bowl combine ingredients for teriyaki sauce mixture: 2 tbsp/30 ml Asian Seasoning Mix ¾ cup/175 ml Teriyaki Sauce with Honey 1 tbsp/15 ml canola oil 2. Mix with Mini Mix N Scraper. Add ⅓ cup/75ml teriyaki sauce mixture to medium bag. Squeeze out as much air as possible; seal. Reserve remaining teriyaki sauce mixture for chicken. 3. Open large bag containing chicken tenders; add items below to bag. Remaining teriyaki sauce mixture Grilled Teriyaki Chicken Sandwiches 1½ lbs/700g chicken tenders, (in labeled large freezer bag) 1 additional large freezer bag, 1 medium freezer bag 1 tbsp/15 ml canola oil 2 tbsp/30 ml Asian Seasoning Mix ¾ cup/175 ml Teriyaki Sauce with Honey 2- or 3-cup/500- or 700-mL Prep Bowl Measure-All Cup or Easy Read Measuring Cups Mini Mix N Scraper Knead to coat chicken evenly; squeeze out as much air as possible; seal. 4. DOUBLE-BAG: Place both bags into another large freezer bag.
Grilled Adobo Chicken Breasts (8 servings) 1. In bowl of Manual Food Processor, combine: 1 onion, wedged with Veggie Wedger ½ cup/125 ml honey 2 tbsp/30 ml tomato paste 2 tbsp/30 ml Chipotle Rub 1 tbsp/15 ml Smoky Barbecue Rub 2 tbsp/30 ml balsamic vinegar Process mixture until combined. Add ½ cup/125 ml sauce to medium bag. Squeeze out as much air as possible; seal. Reserve remaining sauce for chicken. 2. Open the large bag containing chicken breasts - Add remaining sauce. Knead to coat chicken evenly with sauce; squeeze out as much air as possible; seal. 3. DOUBLE-BAG: Place both bags into another large freezer bag. Grilled Adobo Chicken Breasts 8 boneless, skinless chicken breasts (4-6 oz/125-175 g each) (in labeled large freezer bag) 1 additional large freezer bag and one medium freezer bag 1 small onion, peeled ½ cup/125 ml honey 2 tbsp/30 ml tomato paste from a 6 oz/156 ml can 2 tbsp/30 ml balsamic vinegar 2 tbsp/30 ml Chipotle Rub 1 tbsp/15 ml Smoky Barbecue Rub 5ʺ/13-cm Utility Knife Manual Food Processor Veggie Wedger Measure-All Cup or Easy Read Measuring Cups Smooth-Edge Can Opener Mini Mix N Scraper
Grilled Black Bean Veggie Burgers (8 servings) 1. Large bag-prepare and add items below to bag. 2 cans black beans, drained and rinsed in Easy Read Measuring Colander or Stainless Mesh Colander. Using fingertips, coarsely mash beans. 2. To the same large bag, prepare and add items below. Wedge 1 small onion with Veggie Wedger. Finely chop onion with Food Chopper or Manual Food Processor. 1 cup/250 ml breadcrumbs ½ cup/125 ml frozen corn ⅓ cup/75 ml thick and chunky salsa 2 eggs 1 tbsp/15 ml Chipotle Rub 1 tbsp/15 ml Smoky Barbecue Rub 1 tbsp/15 ml canola oil Knead contents to mix thoroughly. 3. Using a Measure All Cup, Mini Measure-All Cup, or Large Scoop (2 heaping scoops per burger) measure ½ cup/125 ml of the bean mixture, packing with Small Mix N Scraper while filling. Press out onto Flexible Cutting Mat. Repeat to make a total of 8 burgers. Press with gloved* hand to flatten to a ½- in./1-cm thick patty. 4. 2 large bags - Add patties in single layer to the bags (four patties per bag). Squeeze out as much air as possible; seal. 5. DOUBLE-BAG: Place bags into another large freezer bag. Insert pre-bagged instruction label. Seal and freeze. Grilled Black Bean Veggie Burgers 4 large freezer bags 2 cans (15.5 oz/156 ml each) reduced-sodium black beans 1 small onion, peeled 1 cup/250 ml dry unseasoned bread crumbs ½ cup/125 ml frozen corn from a 10- or 12-oz bag ⅓ cup/75 ml thick and chunky salsa 2 eggs 1 tbsp/15 ml canola oil 1 tbsp/15 ml Chipotle Rub 1 tbsp/15 ml Smoky Barbecue Rub Other: Plastic gloves (provided at workshop) Smooth-Edge Can Opener Easy Read Measuring Colander or Stainless Mesh Colander Veggie Wedger Food Chopper or Manual Food Processor Measure-All Cup, Mini Measure-All Cup or Large Scoop Small Mix N Scraper * Gloves will be provided at workshop