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THE BIG BOSS GRILLED CHICKEN PANINI... Ingredients • 1 (11 ounce) package Tyson® Grilled and Ready™ Fully Cooked Grilled Chicken Breast Strips • 1/2 cup pesto sauce, prepared • 8 slices Italian bread • 4 slices provolone cheese • 1/4 cup olive oil Directions 1. Spread one tablespoon of pesto onto one side of each bread slice. Divide chicken strips among 4 slices of bread. Place a slice of cheese on top of chicken. Top with remaining bread slices, pesto side down. 2. Brush the outer sides of each sandwich with olive oil. 3. Heat your BIG BOSS GRILL to medium. Grill sandwiches until browned on one side; turn and grill until brown on other side. THE BIG BOSS BLUEBERRY SMOOTHIE... Ingredients • 1 cup blueberries (frozen or fresh) • 1 (8 ounce) container plain yogurt • 3/4 cup 2% reduced-fat milk • 2 tablespoons white sugar • 1/2 teaspoon vanilla extract • 1/8 teaspoon ground nutmeg Directions 1. Blend the blueberries, yogurt, milk, sugar, vanilla, and nutmeg in your BIG BOSS MULTI BLENDER until frothy, scraping down the sides of the blender with a spatula occasionally. Serve immediately. SHARPER IMAGE BAY SCALLOP CHOWDER... Ingredients • 3 cups chicken broth • 1 carrot, chopped • 1 stalk celery, chopped • 1 onion, chopped • 3 potatoes, cubed • 1/2 teaspoon dried thyme • 2 tablespoons dried parsley • 1/2 teaspoon salt • 1/4 teaspoon ground black pepper • 1 pound fresh mushrooms, sliced • 1 pound bay scallops • 2 tablespoons margarine • 1/2 cup white wine • 1 egg yolk • 1 cup heavy whipping cream Directions 1. In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Use your SHARPER IMAGE STAINLESS STEEL BLENDER to puree until smooth and set aside. 2. In a separate pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer. 3. In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup, combining all ingredients. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes. SHARPER IMAGE BROWN SUGAR AND HONEY LIMEADE... Ingredients • 1 3/4 cups freshly squeezed lime juice and pulp • 10 cups cool water • 1/2 cup honey, warmed • 1/2 cup brown sugar • 2 limes, sliced Directions 1. Use your SHARPER IMAGE CITRUS JUICER to extract the juice of two limes into the pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve. SHARPER IMAGE SUNSHINE JUICE... Ingredients • 2 oranges, peeled and segmented • 1/2 cup fresh raspberries • 1 medium banana, peeled • 3 fresh mint leaves Directions 1. Juice all ingredients in your SHARPER IMAGE STAINLESS STEEL SUPER JUICER. Pour over ice to serve. SHARPER IMAGE GRILLED SALMON... Ingredients • 2 pounds salmon fillets • 1/2 cup vegetable oil • 1/2 cup lemon juice • 4 green onions, thinly sliced • 3 tablespoons minced fresh parsley • 1 1/2 teaspoons minced fresh rosemary • 1/2 teaspoon salt • 1/8 teaspoon pepper Directions 1. Place salmon in shallow dish. Combine remaining ingredients and mix well. Set aside 1/4 cup for basting; pour the rest over the salmon. Cover and refrigerate for 30 minutes. Drain, discarding marinade. Grill salmon over medium on your SHARPER IMAGE STAINLESS STEEL SUPER GRILL, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade. SELECT BRANDS WARM CRAB AND PARMESAN DIP... Ingredients • 1 (6 ounce) can crabmeat, drained and flaked • 1 (8 ounce) package cream cheese, softened • 1 cup mayonnaise • 1 1/2 cups grated Parmesan cheese • 1 cup sour cream • 4 cloves garlic, peeled and crushed Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a small baking dish, mix the crabmeat, cream cheese, mayonnaise, Parmesan cheese, sour cream and garlic. 3. Bake uncovered in the preheated oven 45 minutes, or until bubbly and lightly browned. 4. Serve with chips and pita in your SELECT BRANDS ELECTRIC HEATED DIP & CHIP SERVE EZCRACKER PORTOBELLO PESTO OMELETTE... Ingredients • 1 teaspoon olive oil • 1 portobello mushroom cap, sliced • 1/4 cup chopped red onion • 4 egg whites • 1 teaspoon water • salt and ground black pepper to taste • 1/4 cup shredded low-fat mozzarella cheese • 1 teaspoon prepared pesto Directions 1. Heat the olive oil in a skillet over medium heat. Cook the portobello mushroom and red onion in the olive oil until the mushroom has softened, 3 to 5 minutes. 2. Crack eggs with your EZ CRACKER EGG SEPARATOR/CRACKER and whisk the egg whites and water together in a small bowl; pour over the mushroom and onion mixture. Season the egg whites with salt and pepper. Cook, stirring occasionally, until the egg whites are no longer runny, about 5 minutes. Sprinkle the mozzarella cheese over the mixture; top with the pesto. Fold the omelette in half and continue cooking until the cheese melts, 2 to 3 minutes. SELECT BRANDS MAPLE PANCAKES... Ingredients • 1 cup all-purpose flour • 1 1/2 teaspoons baking powder • 1/2 teaspoon salt • 1 egg • 1 cup milk • 2 tablespoons vegetable oil • 1 tablespoon maple syrup Directions 1. In a bowl, combine flour, baking powder and salt. In another bowl, combine egg, milk, oil and syrup; stir into dry ingredients just until blended. Pour batter by 1/4 cupfuls onto your SELECT BRANDS OMELET/PANCAKE MAKER. Cook until second side is golden brown (pancakes will be thin). EGG GENIE EGGS BENEDICT... Ingredients • 4 egg yolks • 3 1/2 tablespoons lemon juice • 1 pinch ground white pepper • 1/8 teaspoon Worcestershire sauce • 1 tablespoon water • 1 cup butter, melted • 1/4 teaspoon salt • 8 eggs • 1 teaspoon distilled white vinegar • 8 strips Canadian-style bacon • 4 English muffins, split • 2 tablespoons butter, softened Directions 1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water. 2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm. 3. Poach eggs in your EGG GENIE ELECTRIC EGG COOKER. 4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler. 5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately. Ingredients • 1 cup all-purpose flour • 1 1/2 teaspoons baking powder • 1/2 teaspoon salt • 1 egg • 1 cup milk • 2 tablespoons vegetable oil • 1 tablespoon maple syrup Directions 1. In a bowl, combine flour, baking powder and salt. In another bowl, combine egg, milk, oil and syrup; stir into dry ingredients just until blended. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown (pancakes will be thin). |