Skillet Supper Sunday: Pina Colada & Spinach Salad

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Discussion Overview

The thread centers around planning a cooking show featuring a pina colada drink, a chocolate toffee trifle, and a strawberry spinach salad. Participants share their experiences and opinions on the number of recipes to prepare during the show, with some expressing concerns about managing multiple dishes.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a new consultant, is seeking advice on preparing a main dish to accompany the salad and dessert.
  • Another participant shares their experience of borrowing cookware from their director when starting out.
  • Several participants express the view that preparing three recipes may be excessive, suggesting that one or two recipes would suffice.
  • One participant mentions that the food is meant to showcase products rather than serve as a full meal.
  • Another participant notes that they typically prepare only one recipe, finding three to be too much work.
  • Some participants suggest specific recipes, such as chicken in the DCB or skillet lasagna, as potential options for the main dish.

Areas of Agreement / Disagreement

Views differ on the number of recipes to prepare, with no clear consensus emerging. Some participants advocate for fewer recipes, while others are open to the idea of preparing more.

Contextual Notes

Participants share their personal experiences and preferences regarding recipe preparation for cooking shows, reflecting a range of comfort levels and strategies.

Who May Find This Useful

Consultants looking for insights on managing cooking show recipes and those seeking to understand different approaches to showcasing products may find this discussion relevant.

pchefjaime
pchefjaime
Gold Member
Messages
214
Ok so I have a show on Sunday.
We/host is making a pina colada drink
choclate toffe trifle will be made but leading up to dec host special
demo: Strawberry spinach salad all ingrdiants ready just spin and mix
and we need a main dish I am new so do not have any cookware will need to borrow if need to. I think something in the skillet would be great
 
Have you contacted your Director? Is he/she local or someone else in your cluster? I borrowed all the time from my director when I first started. It was the joke later when I told her that her 3-tier rack could stay on her table now, because I bought one. I'd loan you one, but I'm in Oregon. Good luck!!
 
Jaime, do you always have 3 recipes at your shows? That seems like a little much (in my opinion - feel free to disagree). I think the salad and dessert is plenty. If you really want a main dish, how about making some chicken in the CDB, and add it to the salad.
 
chefann said:
Jaime, do you always have 3 recipes at your shows? That seems like a little much (in my opinion - feel free to disagree). I think the salad and dessert is plenty. If you really want a main dish, how about making some chicken in the CDB, and add it to the salad.
Click to expand...

I totally agree with Ann...you are there to sell your products, not cater the party.:rolleyes: ;) :rolleyes:
 
I don't think I would make three recipes. The salad should be fine.
 
I only make one :blushing:
 
I agree that you don't need to be doing 3 recipes but if you are still going to then I would recommend either the 30 minute chicken in the DCB or the 10 minute pork in the DCB.
 
Three Recipes???? How long are your shows? I only do 2....Usually a main dish type recipe and a dessert.
 
I usually make just one recipe, sometimes two not often.... it's a lot of work to do three. If you can pull it off that awesome! Good Luck!
 
Something it can be hard to remember, especially when a new consultant, is that the food is simply a taste for the guests we are not caterers. The goal of the recipe is to show the great products.
 
  • Thread starter
  • #11
I know all of you are like wow she must be nuts doing 3 dishes. I only do one but my friend wants to serve pampered chef recipes so peple can get a taste of what is in the cookbooks. So she is making everything except the main dish which I am doing at the show to present. The salad will already be ready to throw together I just demo the spinner then it is done.. So if that helps I would have to be nuts to do 3. I am lucky to get 1 sometimes I am so nervous I am going to make a fool out of myself when cooking. Hope that helps. I do not have the cdb either. ANy ideas will be welcome
 
Ah, well that puts a different perspective on things. The 30 minute chicken in the DCB is great. Everyone has been raving about the skillet lasagna (new 29 minute cookbook) and the Asian Pork and Noodle Skillet (on CC/consultants corner under season's best). If you can borrow a skillet I would do one of those as showcasing the pans during pan-o-rama is a great idea.
 

Frequently Asked Questions

What ingredients are needed for the Pina Colada & Spinach Salad Skillet Supper?

The Pina Colada & Spinach Salad Skillet Supper typically requires fresh spinach, pineapple, coconut, grilled chicken (or a protein of your choice), and a dressing made from coconut milk, lime juice, and honey. Additional toppings may include nuts or seeds for added crunch.

How long does it take to prepare the Skillet Supper?

The preparation time for the Pina Colada & Spinach Salad Skillet Supper is approximately 15-20 minutes, while the cooking time is around 10-15 minutes, making it a quick and easy meal option for busy Sundays.

Can I make this dish vegetarian or vegan?

Yes, you can easily make the Pina Colada & Spinach Salad Skillet Supper vegetarian or vegan by omitting the chicken and substituting it with grilled tofu or chickpeas for protein. Ensure that the dressing is made with plant-based ingredients to keep it vegan-friendly.

What kitchen tools do I need to prepare this Skillet Supper?

You will need a skillet for cooking, a mixing bowl for the salad, and a whisk or fork to combine the dressing ingredients. Optional tools include a grill pan if you're grilling chicken or tofu and a salad spinner for washing the spinach.

Can I prepare the salad in advance?

Yes, you can prepare the salad ingredients in advance. However, it is best to dress the salad just before serving to prevent the spinach from wilting. You can store the salad components separately in the refrigerator for up to a day before serving.

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