You PAM Do It!
The Non-Stick That's Your No. 1 Pick!
February 2020 Issue
by Rinsha Ballani & Lindsay Gifford
Information, Recipes and Photography provided by PAM
The first month of the new year has officially come to a close. Knowing full well you may still be stuck in some of those habits of 2019, you ask yourself what you can really do to make that change you’ve been wanting to make. Sometimes, it’s the small steps that count, and if you’re looking to make a difference in either your health, or your productivity, we have just the answer for you: PAM. It may come as a surprise at first, but the diverse uses of PAM, as well all the saved cholesterol and sodium, are a winning demonstration that PAM is not just your ordinary “flour” spray. As the undisputed leader in non-stick cooking sprays, PAM is committed to you spending more time enjoying meals, and less time cleaning up.
Rewind back to 1959, when the non-stick spray was just beginning to slide into the market. PAM was developed by Arthur Meyerhoff, who was looking for a side business and heard from two chemists they had created a cooking spray that would change peoples’ experiences in the kitchen. The winning formula was perfected to deliver the ease people were seeking, and PAM was on the rise like freshly-kneaded dough.
PAM was created to be a healthy alternative to the large amount of fats and oils that were being put in pans just to make food not stick to the pan. A 1.25 second spritz of PAM Cooking Spray compares to a tablespoon of butter or margarine. However, while a tablespoon of butter contains 11.5 grams of fat and a tablespoon of margarine contains 11 grams of fat, a spritz of PAM boasts only 1 gram of fat. PAM also markets high-temperature sprays formulated for use when grilling, or for any type of cooking that requires high-heat resistant fats. It even markets a spray containing flour, which is suitable for dry-cooking as required in baking.
The beauty of PAM is that whether you’re frying an egg for breakfast, grilling a juicy burger at a family cook out, or baking a birthday cake for your best friend, PAM serves you not only with a non-stick surface, but an addition of flavor as well. PAM has numerous cooking spray flavors, including butter, olive oil and coconut oil, all created on expanding PAM beyond just being part of the clean-up, and toward being a staple part of delivering flavor to the food itself.
This month, we’ve aimed cupid’s bow at everything from intimate breakfasts to delectable desserts, all brought to you by PAM—a “flour” spray you and your hunny will really love.
Log on for hundreds of recipes and cooking tips at www.pamcookingspray.com and www.readyseteat.com.
Spicy "Bloody Mary" Baked Eggs
Hands On: 10 mins | Total: 30 mins | Makes: 6 servings
1/4 cup Yellow onion, chopped 1 Tbsp Lemon juice
11/2 tsps Prepared horseradish 1/8 tsp Celery salt
11/2 tsps Worchestershire sauce 6 large Eggs
1/4 tsp Ground black pepper 1/2 cup Celery, diced
PAM® Original No-Stick Cooking Spray
1 can (14.5 oz each) Hunt’s® Diced Tomatoes, undrained
1 tsp Frontera® All Natural Red Chile Hot Sauce
Preheat oven to 350°F. Place six 8-ounce ramekins on a rimmed sheet pan. Spray insides of ramekins generously with cooking spray. Combine tomatoes, onions, lemon juice, horseradish, Worcestershire sauce, hot sauce, black pepper, and celery salt in medium bowl; mix well. Spoon 1/3 cup of tomato mixture into each ramekin. Using a tsp, nudge tomatoes and onions to sides of the ramekins, forming wells in the centers. Break an egg into each well. Bake in preheated oven for 20 to 25 minutes or until egg whites are set and yolks are done to your liking. Top eggs with chopped celery and additional celery salt if desired. Serve with additional hot sauce and your choice of garnishes.
Cook’s Tips: Top each ramekin with your favorite Bloody Mary garnishes, such as thin salami slices wrapped around a pickle spear, steamed asparagus, cherry tomato halves, cooked shrimp, pimento-stuffed green olives, or a slice of cooked bacon.Brought To You By ConAgra Foods®
Gluten Free Peanut Butter & Banana Crepe Stack
Hands On: 40 mins | Total: 40 mins | Makes: 6 servings
3/4 cup reduced fat (2%) milk
1/4 cup Egg Beaters® Original
1 Tbsp Fleischmann’s® Original-stick, melted
1/2 cup Glutino® Gluten Free All-Purpose Flour
1 Tbsp Granulated sugar
Dash salt
PAM® Original No-Stick Cooking Spray
1/4 cup Peter Pan® Creamy Peanut Butter
2 Tbsps Chocolate-flavored hazelnut spread
3 Bananas, peeled, thinly sliced
Reddi-wip® Original Dairy Whipped Topping
Place milk, Egg Beaters, Fleischmann’s, flour, sugar and salt in blender container. Blend until smooth to make crepe batter. Spray 10-inch nonstick skillet generously with cooking spray. Heat over medium heat. Pour about 1/4 cup batter in skillet; immediately tilt skillet to evenly cover bottom of skillet with batter. Cook 2 to 3 minutes on each side or until lightly browned, turning once. Remove crepe from skillet and place on flat work surface. Repeat with remaining batter to make 4 additional crepes. Meanwhile, spread warm crepe with 1/3 of the peanut butter. Place peanut butter-side up on large plate. Top with 1/4 of the banana slices. Spread second crepe with 1 Tbsp hazelnut spread; place spread-side up on top of bananas. Top with another 1/4 of banana slices. Repeat layers with 2 more crepes, another 1/3 of the peanut butter and remaining hazelnut spread and bananas. Spread remaining 1/3 of the peanut butter on the last crepe and place peanut butter-side down on top. Cut into 6 slices with serrated knife. Serve with Reddi-wip. Cook’s Tips: You should have at least 5 cooked crepes to make this crepe stack. If crepe batter becomes too thick while preparing crepes, stir in a small amount of milk. Brought To You By ConAgra Foods®
Grilled Spicy Shrimp Foil Packets
Hands On: 20 mins | Total: 35 mins | Makes: 4 servings
1/4 cup Asian chili garlic sauce
3/4 lb Fresh green beans, trimmed
1 Tbsp Toasted sesame oil
1 lb Large shrimp, peeled and deveined, thawed if frozen
1 Tbsp La Choy® Soy Sauce
1 tsp Fresh ginger, finely chopped
2 tsps Seasoned rice vinegar
PAM® Original No-Stick Cooking Spray
Sesame seeds, optional Cooked white rice, optional
Preheat gas grill for medium heat. Meanwhile, place green beans in large microwave-safe bowl. Cover; microwave on HIGH 4 minutes or until crisp tender, stirring once halfway. Add shrimp, chili garlic sauce, oil, soy sauce, vinegar and ginger to bowl; toss together.
Place four 18x12-inch pieces of heavy aluminum foil on counter. Spray each with cooking spray. Divide shrimp mixture evenly between pieces of foil. Carefully double fold tops and sides of each, leaving space for steam to gather. Place packets on grate; cover grill. Grill 10 to 12 minutes or just until shrimp turn pink and green beans are tender. Carefully open packets. Sprinkle with sesame seeds and serve with rice, if desired.
Cook’s Tips: Packets may be baked on shallow pan in 425°F oven for 20 minutes or just until shrimp turn pink and green beans are tender. To make less spicy, reduce Asian chili garlic sauce to 3 Tbsps. Brought To You By ConAgra Foods®
Slow Cooker Beer Braised Brisket
Hands On: 15 mins | Total: 8 hrs 15 mins
Makes: 8 servings | Pictured on page 43
PAM® Original No-Stick Cooking Spray
3 lbs Flat-cut beef brisket
1 tsp Salt
1 tsp Ground black pepper
1 tsp Ground mustard
4 cups Yellow onion, thinly sliced
2 Tbsps Garlic, coarsely chopped
1 bottle (12 oz each) Dark stout beer
1 can (6 oz each) Hunt’s® Tomato Paste
2 Tbsps Brown sugar, firmly packed
8 Hamburger buns with sesame seeds, toasted
Spray inside of 6-quart slow cooker and large skillet with cooking spray. Heat large skillet over medium-high heat. Sprinkle beef with salt, pepper and ground mustard; cook 3 to 5 minutes or until browned on each side, turning once. Place beef in slow cooker. Add onion and garlic to skillet; cook until fragrant. Add beer, stirring to loosen brown bits from bottom of skillet. Add tomato paste and brown sugar to skillet; stir until blended. Pour mixture over beef in slow cooker. Cover; cook on LOW 8 to 9 hours or HIGH 4 to 5 hours. Transfer beef to cutting board and cut into slices. Remove onions with a slotted spoon. Pour liquid from slow cooker into medium saucepan. Bring to a boil; reduce heat and simmer 10 to 15 minutes, until sauce is thickened. Serve beef on buns with onions and sauce spooned over beef or for dipping. Brought To You By ConAgra Foods®
Miso-Ginger Marinated Salmon
Hands On: 10 mins | Total: 50 mins | Makes: 6 servings
1/4 cup White miso 1 Tbsp Chinese rice wine (sake)
3 Tbsps Green onions, sliced, divided
1/4 cup Soy sauce
2 Tbsps Fresh ginger, grated 3 Tbsps Unseasoned rice vinegar
1/4 cup Honey 2 tsps Toasted sesame oil
PAM® Canola Oil Cooking Spray Pump
6 salmon fillets Toasted sesame seeds, optional
In a small bowl, whisk together miso, soy sauce, honey, rice vinegar, sake, 2 Tbsps of the green onions, ginger and sesame oil. Place the salmon fillets in a baking dish, pour the marinade over top and turn to coat. Cover and marinate in the refrigerator for 30 minutes. Preheat broiler and set oven rack to about 4 to 6 inches below broiler element. Meanwhile, spray a rimmed baking sheet with cooking spray. Remove the salmon from the marinade and place on baking sheet. Broil salmon 12 to 14 minutes until browned on top and firm (145°F). Top with remaining green onions and sesame seeds if desired; serve.
Cook’s Tips: If salmon starts to get too brown on top before it is cooked enough in the center, turn off the broiler, set the oven to 425°F and continue cooking until done (about 1 to 2 minutes longer). Brought To You By ConAgra Foods®
Tomato Pesto Tart
Hands On: 10 mins | Total: 30 mins | Makes: 16 servings
PAM® Original No-Stick Cooking Spray
1 Frozen puff pastry sheet, thawed according to package directions (1 sheet = 1/2 of 17.3-oz. pkg)
1/3 cup Prepared basil pesto
1/2 cup Reduced fat feta cheese, crumbled
1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano
Prepared balsamic vinegar glaze, optional
Thinly sliced fresh basil, optional
Preheat oven to 400°F. Spray rimmed baking sheet with cooking spray; set aside. Unfold puff pastry sheet onto lightly floured surface; roll out to 12-inch square. Crimp edges; place on prepared baking sheet. Spread pesto evenly over puff pastry. Sprinkle with feta or goat cheese, then spread out diced tomatoes in an even layer. Bake 17 to 20 minutes or until golden brown; remove from oven. Drizzle with balsamic vinegar glaze and sprinkle with fresh basil, if desired. Cut into 16 pieces. Serve immediately. Brought To You By ConAgra Foods®
One Skillet Italian Sausage Pasta
Hands On: 20 mins | Total: 30 mins | Makes: 6 servings
3/4 lb Italian pork sausage
11/4 cups Water 1 cup Hunt’s® Tomato Sauce
8 oz Dry penne pasta, uncooked
1/4 cup Parmesan cheese, grated
1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained
Heat large skillet over medium-high heat. Add sausage; cook 5 minutes, breaking apart with spoon to crumble. Drain; return to skillet. Add water, undrained tomatoes, tomato sauce and pasta to skillet; stir to combine. Bring to a boil. Cover; reduce heat and cook 15 minutes or until pasta is tender. Sprinkle with Parmesan cheese. Serve with additional Parmesan cheese, if desired. Cook’s Tips: Great served with prepared Alexia® Artisan Ciabatta Rolls. Brought To You By ConAgra Foods®
Grilled Mexican Pizza with Chorizo
Hands On: 40 mins | Total: 40 mins | Makes: 6 servings
PAM® Grilling Spray 8 oz Fresh pork chorizo (Mexican-style)
1 medium Poblano pepper1 pkg (16 oz each) Ready to bake pizza dough
2 Tbsps Fresh cilantro2 medium ears Fresh sweet corn, husks removed
Mexican crema, optional 11/2 cups Queso fresco cheese, finely crumbled
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
In a small bowl, whisk together miso, soy sauce, honey, rice vinegar, sake, 2 Tbsps of the green onions, ginger and sesame oil. Place the salmon fillets in a baking dish, pour the marinade over top and turn to coat. Cover and marinate in the refrigerator for 30 minutes. Preheat broiler and set oven rack to about 4 to 6 inches below broiler element. Meanwhile, spray a rimmed baking sheet with cooking spray. Remove the salmon from the marinade and place on baking sheet. Broil salmon 12 to 14 minutes until browned on top and firm (145°F). Top with remaining green onions and sesame seeds if desired; serve.
Cook’s Tips: If salmon starts to get too brown on top before it is cooked enough in the center, turn off the broiler, set the oven to 425°F and continue cooking until done (about 1 to 2 minutes longer). Brought To You By ConAgra Foods®
Coconut Macaroon Cake
Hands On: 45 mins | Total: 1hr 15 mins | Makes: 12 servings
PAM® Baking Spray
1 cup Water
3 Eggs
1/3 cup Vegetable oil
1 pkg (15.25 oz each) Duncan Hines® Signature Coconut Supreme Cake Mix
BUTTERCREAM:
1 jar (7 oz) Marshmallow creme
1/2 tsp Vanilla extract 2/3 cup Unsweetened flaked coconut
1/4 tsp Salt 1 cup Unsalted butter, softened
1 1/2 cups Confectioners’ sugar1/4 cup Chocolate sauce or chocolate syrup
Preheat oven to 350°F. Spray two 8-inch round cake pans with baking spray. Blend cake mix, water, oil and eggs in large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter evenly into pans. Bake 25 to 27 minutes, until toothpick inserted in center comes out clean. Place on wire rack to cool 15 minutes. Remove cakes from pan and cool completely. Place coconut flakes in even layer on baking sheet. Bake 5 to 7 minutes until toasted, stirring halfway through. Cool.
For Buttercream: Beat butter, marshmallow creme, powdered sugar, vanilla and salt in a large bowl with an electric mixer on low speed until blended, about 1 minute. Increase speed to medium high and continue mixing until light and fluffy, about 2 minutes. Place one cake layer on a serving plate. Spread half of the frosting over cake. Place second cake layer on top and frost with remaining frosting. Garnish with toasted coconut and chocolate sauce.
Brownie Crust Cheesecake
Hands On: 45 mins | Total: 8 hrs | Makes: 12 servings
PAM® Original No-Stick Cooking Spray
1 pkg (18.2 oz each) Duncan Hines® Dark Chocolate Fudge Brownie Mix
4 Eggs, divided
1/3 cup Water
1/3 cup Vegetable oil
3 pkgs (8 oz each) Cream cheese, softened
3/4 cup Granulated sugar
1 tsp Vanilla extract
Chocolate syrup, chocolate and white chocolate curls, for garnish
Reddi-wip® Original Dairy Whipped Topping
Preheat oven to 350°F. Spray 9-inch springform pan with cooking spray. Stir together brownie mix, 1 egg, water and oil in large bowl until well blended. Pour into pan and bake 27 to 30 minutes. Brownies are done when toothpick inserted 1-inch from the edge of the pan comes out clean. Cool.
Reduce oven temperature to 300°F. Place cream cheese, sugar and vanilla in a large bowl and beat with an electric mixer at medium speed until smooth, about 3 minutes. Beat in remaining 3 eggs one at a time just until blended, scraping the bowl between each addition. Do no overmix. Pour over baked brownie crust. Bake 55 minutes. Turn oven off, do not open oven door. Let cheesecake sit in hot oven 30 minutes, until just set in the center. Remove cheesecake from oven and cool at room temperature 1 hour. Remove ring from springform pan and refrigerate at least 4 hours or overnight. Use a hot knife to slice cheesecake and clean the knife between each cut. Decorate with chocolate syrup and chocolate shavings. Serve with Reddi-wip. Brought To You By ConAgra Foods®
Red Velvet Pudding Cups
Hands On: 10 mins | Total: 10 mins | Makes: 4 servings
PAM® Original No-Stick Cooking Spray
1/4 cup dry Duncan Hines® Signature Red Velvet Cake Mix
2 Tbsps Swiss Miss® Milk Chocolate Hot Cocoa Mix
3 Tbsps Reduced fat (2%) milk
1 pkg (13 oz each) Snack Pack® Vanilla Pudding
Reddi-wip® Original Dairy Whipped Topping
Spray inside of large microwave-safe mug with cooking spray. Whisk together cake mix, cocoa mix and milk in small bowl until blended. Place batter in mug. Microwave on HIGH 1 minute to 1 minute 30 seconds or until set. Cool slightly. Crumble cake into small pieces. Divide 2 pudding cups between 4 small serving dishes. Top with half of cake pieces. Repeat with remaining pudding and cake pieces. Top with Reddi-wip just before serving.