What's Your Go-To Recipe for May?

I have two shows next week with repeat (x10) crowds and they've either had every recipe I've made in the last 2 years at their show or at a show they went to that I did. I'm looking to see what everyone else is making so maybe I can get a new idea for this group.

Thanks all!

I'm making more trifles. They're a big hit, beautifully impressive to serve, and really easy to make.

Strawberry trifle at one... Salad of some sort at another...need to pick out the recipe still...but it is a wanna be "healthy" group.

the strawberry spinach salad is awesome and would be pretty in the trifle bowl

I'm doing 7 layer Southwestern Salad, and Cool & Creamy Chocolate Fondue w/ Strawberries(to show off the Rectangle Chillzanne Server) EVERYTHING I make in May will be to encourage June & July bookings!

sorry pualette .. but that just doesnt sound good LOL .. strawberries with spinach? LOL

abrahamlaur said:

sorry pualette .. but that just doesnt sound good LOL .. strawberries with spinach? LOL

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Wow! you need to try it - it is absolutely fantastic!
It is one of the best summer salads you can make! Even DH loves it.

I agree, Laurie. It doesn't sound good at all. However, the combination is really good. I was surprised.

raebates said:

I agree, Laurie. It doesn't sound good at all. However, the combination is really good. I was surprised.

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I love fresh strawberries in salad....very good!

I LOVE spinach and strawberry salad. It is probably one of my favorite salads to eat. Yummy!

I'm thinking of doing salads to promote HWC, eating healthy, etc. That would definitely lead to July bookings with the Salad Spinner. Now how to incorporate Chillzanne for June.....Hmm.....

I get the same response from my hosts (strawberries and spinach together??!!) It usually takes a little convincing on my part, I tell them to "trust me". Every one of my hosts are completely amazed at how delicious it is, the guests rave about it! It is the ONLY salad my husband and children will eat! Definitely a fantastic show recipe, I like to combine it with the Strawberry Bruschetta Recipe from an older S/B.

ChefBeckyD said:

Wow! you need to try it - it is absolutely fantastic!
It is one of the best summer salads you can make! Even DH loves it.

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this is one of my favorites too! everytime I bring it to a function I end up e-mailing everyone the recipe.
I am not a fan of mixing fruits and veggies in the same dish (ya know I'm one of those who doesn't like my food to touch ) but this is just so so good!

Okay, I've never heard of the Strawberry Spinach Salad (WHERE have I been?!?!). Which recipe book is it in and will it fit in the trifle bowl or will it need to be halved or doubled? Since this seems to be the majority of what's being offered besides trifles I might just try it...

Jerk Chicken SaladI've been making the Jerk Chicken Salad (with pasta) at my April shows. It's a huge hit and everyone loves it! Plus it shows tons of products! It also makes a huge serving.

You can also make it with lettuce to show off the salad spinner and pink plastic knife.

I don't know about everywhere else, but in Ohio many of the popular restaurants serve this type of salad (spinach and strawberries). I thought it was weird too. Especially when you add in onion. But it is the best salad ever. Bob Evans restaurant usually has this salad in the summer.

Bob Evans is an Ohio based restaurant chain. They also have sausage products in the grocery stores. They are the best!!

I'm making the Colossal Chopped Salad to promote good eating on a budget. I may add in some fresh herbs to show off the Herb Keeper. I do need to figure out how to get the Chillzanne pieces in, though.

I posted this somewhere else on chefsuccess.com, but here's an idea about the Chillzanne Rectangular server...

My director said to increase interest in the June Host Special for the Chillzanne Rectangular server, make the Spring/Summer 2006 Ice Cream Sandwich Torte recipe on the freezable 13" by 9" tray. I thought that was a great idea.

Here's the recipe.

The Pampered Chef ® Ice Cream Sandwich Torte Recipe

1 cup coarsely chopped creme-filled chocolate sandwich cookies (about 10 cookies)
1/2 cup milk
1 package (3.9 ounces) chocolate instant pudding and pie filling
1 container (12 ounces) frozen whipped topping, thawed, divided
12 frozen rectangle ice cream sandwiches (3.75 ounces each), unwrapped, divided
2 tablespoons semi-sweet chocolate morsels, grated or multi-colored sprinkles

Coarsely chop cookies using Food Chopper. In Classic Batter Bowl, combine milk and pudding mix; whisk using Stainless Whisk until mixture is smooth and begins to thicken. Immediately fold in half of the whipped topping and cookies using Classic Scraper; set filling aside.

Working quickly, arrange six of the ice cream sandwiches side by side on Chillzanne Rectangular server tray (have the tray in the freezer before doing the recipe). Spread filling evenly over sandwiches using Small Spreader. Top with remaining ice cream sandwiches, forming a rectangular-shaped torte; smooth sides. Spread remaining whipped topping over top and sides of torte. Grate chocolate over torte using Deluxe Cheese Grater. Freeze at least 30 minutes or until ready to serve.

Yield: 16 servings or 24 sample servings

Nutrients per serving: Calories 270, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 15 mg, Carbohydrate 37 g, Protein 3 g, Sodium 280 mg, Fiber 1 g

Cook's Tip: If freezing torte overnight, remove from freezer 30-45 minutes before serving for easier slicing.

Shopping List
10 creme-filled chocolate sandwich cookies
1/2 cup milk
1 package (3.9 ounces) chocolate instant pudding and pie filling
1 container (12 ounces) frozen whipped topping, thawed (you can use low to no fat whipped topping)
12 frozen ice cream sandwiches (3.75 ounces each) (you can use Weigh Watchers ice cream sandwiches)
2 tablespoons semi-sweet chocolate morsels or multi-colored sprinkles


Or do some Fruit Kebabs and use the Chillzanne server to put them in so they stay cool.

I think the strawberry spinach salad is in the old salad cards.

Oops! I'm wrong. It's in Casual Cooking.

I love fruit: strawberries, blueberried, apples, pears etc, in salads. I guess living in California and having year round fresh produce makes this possible. A lot of higher end restaurants serve these types of salads here.

I love this salad when I've ordered it out at a restaraunt and I've seen this recipe recently but can't put my fingers on it. Found the file in here but would love to tell guests where it came from. This might be just what I needed to find for my upcoming bridal shower show. For make ahead, I guess I could put the dressing together and then demo the spinach in the new Salad spinner and finish off the strawberries and then layer it in the Trifle? Has anyone layered this in the trifle for a show yet? I bet it will be pretty!

Could someone post the spinach and strawberry salad recipe? I'd love to use it.

The Ice Cream Sandwich Torte is fabulous! I even made one for an impromptu, inexpensive wedding cake. Huge hit! It's one of those recipes that make you look really impressive with very little work or expense. (I buy all of the ingedients at a discount grocery and it costs less than $5--sometimes less than $3.)

Not sure if this is the same one or not. I think it might be an older PC recipe:

Strawberry Spinach Salad

Dressing
1 lemon
2 tbsp white wine vinegar
1/3 cup sugar
1 tbsp vegetable oil
1 tsp poppy seeds

Salad
¼ cup sliced natural almonds, toasted
8 oz. (1 ½ cups) strawberries, hulled and quartered
½ med. Cucumber, sliced and cut in half
¼ small red onion, sliced into thin wedges (1/4 cup)
1 package (6 ounces) baby spinach


For dressing, zest lemon using Lemon Zester/Scorer to measure ½ zest. Juice lemon using Juicer to measure 2 tbsp juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in Small Batter Bowl. Whisk until well blended using Mini-Whipper. Cover; refrigerate until ready to use.

Preheat oven to 350¡ F. For salad, spread almonds in single layer over bottom of Small Bar Pan.

Bake 10-12 minutes or until lightly toasted. Remove from oven; cool almonds in bar pan.

Meanwhile, hull strawberries using Cook’s Corer; cut strawberries into quarters.

Score cucumber lengthwise using Lemon Zester/Scorer; remove seeds using The Corer. Using Ultimate Slice & Grate fitted with v-shaped blade, slice cucumber; cut slices in half/ Slice onion into thin wedges.

Place spinach in large serving bowl; add strawberries, cucumber and onion. Whisk dressing; pour over salad, gently tossing to coat using 3-Way Tongs. Sprinkle with almonds. Serve immediately.

cmdtrgd said:

I'm making the Colossal Chopped Salad to promote good eating on a budget. I may add in some fresh herbs to show off the Herb Keeper. I do need to figure out how to get the Chillzanne pieces in, though.

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I made this a few weeks ago and it was a huge hit. I marinated chicken breasts in the jerk seasoning all afternoon and cooked them in the oven in the stoneware rectangular baker. If was delicious!

One show I am making the Aloha Pizza and my wedding shower the bride has not told me yet.

Strawberry Spinach SaladWhen you do this recipe at a show, is this all you serve? I love this recipe too but have never done it at a show because I thought it seemed funny to serve salad by itself.

Yes, the salad is all I serve. If the host wants to have other food, that is great. But I am not there to cater her party. I am there to give everyone a taste of my recipe.

For the ice cream torte... do you cut it right on the chillzaine server? I thought about making this but was worried I would cut up the gel insert. Or is it soft enough to use the pink nylon knife to cut through?

Use the Nylon Knife or the Nylon Slice N Serve.