Cheers to good health. Get all the benefits from bone broth in half the time in our latest Make It with Hamilton Beach episode! . Host Miranda Malisani creates delicious, soul-warming lemon ginger bone broth using our Multi-Function Pressure Cooker. Perfect for cold weather season, it’s packed with nutrients and health benefits ideal for the whole family. Watch the full recipe video now then recreate it at home .. https://youtu.be/J3-sJVi2r4g
Press the Brown/Saute button on Hamilton Beach Pressure cooker. Lightly heat oil in cooker and cook chicken wings for 15 minutes each pound. This is to avoid over-crowding.
Add vegetables and mushrooms in pressure cooker.
Add cold water to bring level to the cooker's 1/2 fill line. Press SOUP button, setting time to 40 minutes on high.
Once time is completed allow cooker to de-pressurize by pressing steam valve. Strain stock through a fine-mesh strainer; discard solid.
Refrigerate stock until well chilled, then remove solid cap of fat from top.
Serve in a mug to sip on or a bowl with added garnishes of your choice.
Recipe Notes
Recipe by Miranda Malisani Miranda Malisani, RNCP is a Toronto based Nutritionist who is recognized nationally for her expertise in holistic nutrition. Her down-to-earth attitude and ability to cater her services to an individual’s needs has made her a leader in the field.
Start off your morning right with healthy and colourful breakfast options everyone in your family will love!
In our latest Make It with Hamilton Beach episode, host Miranda Malisani shows us her recipes for healthy, filling and colourful breakfast options including butterfly pea flower tea, delicious breakfast toasts, and coffee oatmeal, all using appliances from our Hamilton Beach Elite line. In this episode, Miranda is joined with fellow mom and registered dietitian Noelle Martin!
Using a kettle with adjustable temperature, like the Hamilton Beach Elite kettle, press the oolong button then start
Add lemon ginger tea bags to a carafe and pour boiling water over top.
Add in butterfly pea flower, honey and lemo.
Place in fridge to chill.
Stir before serving.
Recipe Notes
Recipe by Miranda Malisani Miranda Malisani, RNCP is a Toronto based Nutritionist who is recognized nationally for her expertise in holistic nutrition. Her down-to-earth attitude and ability to cater her services to an individual’s needs has made her a leader in the field.
During the spring and summer months, the last thing I want to do is heat up the house turning on the oven. While I love baking, I’m a big fan of the no-bake desserts. You can find plenty circulating in magazines, on Instagram, and on Pinterest this time of year. But this lemon blueberry icebox cake is worth the bookmark.
First, make some fresh whipped cream by beating heavy cream, sugar, and vanilla for about 2 to 3 minutes with your Hamilton Beach hand mixer. When soft peaks form, cover and refrigerate. You could certainly use store-bought whipped cream but since we skipped preheating the oven, we figured we had a little time to spare.
Next, beat cream cheese and sugar for about a minute until the mixture is creamy. Then add lemon curd and continue beating until well blended. Stir two cups of whipped cream into the lemon curd mixture and reserve the rest.
Now it’s time to assemble your “cake.” In the bottom of a 13X9 baking dish spread the lemon curd/whipped cream mixture. Layer ginger snap cookies on top of the lemon mixture in a single layer. Next, add a heavy-handed layer of fresh blueberries. Top with the remaining whipped cream and refrigerate.
In the refrigerator the ingredients transform into what we know as icebox cake. The cookies absorb some of the moisture from the lemon mixture and soften, creating a cake-like texture.
When the cookies are softened, remove the cake from the fridge and add toppings before serving. We topped ours with even more blueberries and lemon zest, but you could add a few extra gingersnaps, too.
Serve this no-bake cake at a bridal shower, kids’ birthday party, or summer cookout. While this cake may skip the “baking” is definitely doesn’t skip on flavour thanks to the plump, sweet blueberries and spicy gingersnaps. Leave the oven off and let your refrigerator do all the “baking” for you this summer.
In a large bowl, with hand or stand mixer on high speed, beat heavy cream, ¼ cup sugar and vanilla extract about 2 to 3 minutes or until soft peaks form. Cover and refrigerate.
In a large bowl, on high speed beat cream cheese and remaining sugar until creamy, about 1 minute. Add lemon curd, beating until well blended.
Stir 2 cups whipped cream into cream cheese mixture and spoon into a 13x9-inch dish.
Layer cookies and blueberries over lemon cream cheese mixture. Top with remaining whipped cream. Cover and refrigerate overnight or until the cookies are softened.
Garnish with blueberries and lemon zest, if desired.
Spring has sprung and we’ve started to lighten – and brighten – things up in the kitchen. We’re swapping winter’s hearty soups and stews for fresh salads. This spring green salad with lemon vinaigrette is the perfect dish to help you dive into your new seasonal menu.
This simple salad is packed with some of our favorite springtime ingredients – asparagus, radish, and spring peas.
Start with your favorite greens, then add blanched asparagus (blanching them will make the spears easier to eat and brighten their color), blanched peas, beautiful red radishes, and some lemon slices for color.
The Hamilton Beach® Professional 14-Cup Dicing Food Processor was used to expertly slice the radishes. This food processor comes equipped with an adjustable slicing blade. With 14 thickness settings, the food processor makes it easy to achieve everything from paper thin radish to thick pepperoni slices in a matter of seconds.
We drizzled this fresh salad with our blender-made lemon vinaigrette. The Hamilton Beach® single-serve blender is great for making quick dressings and marinades. Bottled dressings can be expensive and making your own lets you save a little money and control the ingredients (especially the salt and sugar). Use yours to blend fresh lemon juice, olive oil, shallot, honey, salt & pepper.
The citrus dressing is the perfect accompaniment to this spring salad. Serve this spring green salad by itself for a light lunch or serve it alongside grilled chicken or fish for a seasonal supper.
In a medium saucepan over high, heat 4 cups of water to a boil. Quickly blanch asparagus spears and fresh peas, 30 seconds to 1 minute. Immediately, place in ice water to chill. Drain and set aside. If using frozen peas, defrost in microwave.
Divide greens between 8 salad plates. Arrange asparagus spears, peas and sliced radishes on top of greens. Add one slice lemon to each plate.
Drizzle with Lemon Vinaigrette.
Lemon Vinaigrette
In a single-serve blender, combine olive oil, lemon juice, shallot, honey, salt and black pepper. Blend until smooth.
Did you know you could cook an entire chicken in a slow cooker? That’s right. It’s one of the Test Kitchen’s favorite methods for cooking whole chicken. Not only does it allow you to keep the oven off or free it up for making sides dishes or dessert, slow cooking chicken leaves you with a juicy, tender bird.
Slow cooker lemon thyme chicken is the perfect springtime recipe to have on hand. Make it to serve for dinner on the patio as the weather warms or for your Sunday meal prep. You could serve it for dinner on Sunday and save leftovers to toss into salads, tacos, or rice bowls throughout the week. Winner winner chicken dinner, indeed.
Lemon thyme chicken is especially delicious thanks to a homemade herb butter we put under the skin before cooking. Use a Hamilton Beach® hand mixer to whip butter until it’s light and fluffy. Add parsley, thyme, lemon juice, lemon zest, salt, and black pepper and beat until the herb butter is well blended. Then use your hand to spread the butter under the skin of the chicken breast. It gets a little messy but it’s totally worth the end results.
Quarter an onion and add half to the slow cooker crock and gently place the chicken on top. The onions will help lift the bird off of the bottom of the crock, so the lower half of the bird won’t cook in the juices and get soggy. Stuff the cavity with the rest of the onion, herbs, and lemon for a beautiful presentation and to add extra flavor to the meat. Cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
Slow cooker lemon thyme chicken puts the spring in spring chicken. Garnished with extra lemon slices and sprigs of fresh thyme, this beautiful bird will surely fly off the table. Serve with a simple spring salad or shred leftovers for meals throughout the week. No need to pick up a rotisserie chicken at the store when you can make your own whole chicken at home in your slow cooker.
Using an electric hand mixer, beat butter on high speed until light and fluffy.
Add parsley, thyme, lemon juice, salt, lemon zest and black pepper. Beat until blended, about 1 minute.
Gently slide one hand under the chicken skin over the breast to loosen the membranes.
Spread butter mixture under the skin of chicken breast.
Add 1/2 of the onion to slow cooker crock. Place chicken on top of onions. Fill cavity with remaining onions and 3 sprigs thyme. Cover and refrigerator overnight.
Cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Chicken is well done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh.
Garnish with fresh thyme and lemon slices.
Recipe Notes
Test Kitchen Tip: USDA recommends 165°F as the safe eating temperature for chicken. Chicken is done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh. For more information on food safety, visit foodsafety.gov. Follow steps 1 through 5 to prepare chicken the night before. Cook the chicken following steps 6 and 7.
