This Summer’s Perfect Cocktail

About a month ago when we were at the beach for the weekend, my friend Deb shared her favorite cocktail with me. She always describes it to the bartenders because there isn’t a name for it… until now! We are calling this one *The Deb* of course after my friend Deb.

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It’s absolutely perfect. Easy to make and the perfect flavor! I promise it to satisfy on the hottest summer day.

 

Screen Shot 2018-06-27 at 4.58.29 PMThe Deb
Serves 1

ice
1/2 red grapefruit, juiced
1 jigger vodka (we use Tito’s)
1/2 cup tonic water
1/4 lime

Fill a highball glass or stemless wine glass with ice. Using a reamer or juicer, juice the grapefruit half and add it to the ice in the glass. Add the vodka and then fill to the top with tonic water. Squeeze the lime over the top, then drop it into the cocktail.

Enjoy!

 

SHOP MY KITCHEN

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

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Carrot Cake Breakfast Cookies

The other day I tried another recipe from Inspiralized & Beyond… the Carrot Cake Breakfast Cookies. Someone made them and posted their review on Facebook so the recipe bumped up higher on my list. And the best part? I already had all of the ingredients! (Don’t you just love when that happens?)

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They were very easy to make and I made one simple adjustment… I added a second egg. It helped the ingredients hold together nicely. I packed the ingredients into my Large Scoop and baked them on the Cookie Sheet using the Reversible Silicone Baking Mat.

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They were the perfect mid-morning and mid-afternoon snack at my desk! I promise you will be hooked when you make these and they were super, super easy!

Enjoy!

SHOP MY KITCHEN!


Some of the links on this page may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

What is a Pampered Chef Consultant?

Have you ever said to yourself, “I LOVE Pampered Chef!” and then went on to tell everyone what products you love and how you use them? Why not monetize that by becoming a Pampered Chef consultant* yourself?

If you’re new to Pampered Chef and wondering about us…

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Pampered Chef consultants bring people together and show them how the right tools and recipes make everyday cooking simpler, tastier, and more memorable, all while earning a meaningful income.  Did I mention you can receive health insurance and IRA benefits as well?

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Build the life you love with the freedom you want. You choose your hours, your goals, and your personal journey. Plus, you decide how you want to earn your income: through cooking parties, virtual parties, individual sales, and more. When you love what you’re selling and sharing, it doesn’t feel like work. Stop wondering if it could be for you and start thinking about who your first few hosts will be.

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How did I stumble upon Pampered Chef? Let’s rewind to 1998 when the Detroit Red Wings were the Stanley Cup Champions and Harrison Ford was People magazine’s Sexiest Man Alive… I attended a cooking party with friend of mine. I sounded fun and I loved (and still do) anything for my kitchen. We had a great time at the party and I ordered 3 products… a springform pan, the ever-famous Flan Pan Set and a cutting board. My culinary journey had begun. Well, kind of.

About 9 months later I was downsized at my job. I knew I needed to add some side-hustle to make ends meet. While I was contemplating my options, I picked up the Pampered Chef catalog and decided to give it a try. My biggest concern was hitting sales quotas which I wasn’t a fan of. Thankfully, Pampered Chef’s are very low ($150/month). So I ordered my starter kit!

When I told my family and friends that I had become a consultant, they laughed because I couldn’t cook. At all. I was asked to bring cups to potlucks because everyone knew I could burn water.

The income I earned from Pampered Chef helped fill in the hole in my finances until I changed jobs and went into a corporate position. That job had me working 50-60 hours each week and Pampered Chef became my “fun” job! I was offered a position with a new company, which also meant a move 2000 miles across the country. I decided to take a little time off before starting my new position and went to Michigan to spend time with my parents.

Unfortunately, (or fortunately now that I can look back) in the 3 weeks between jobs, my new position was eliminated. I suddenly found myself unemployed and living with my parents! YIKES! I knew I needed to do something and decided to throw myself into my Pampered Chef business and in a few months, I was earning as much as I had been at my corporate job, but this time working about 15 hours each week vs. 50-60!

Now in my 20 years of being a consultant, I realize what a life saver this job is… both financially and offering the flexibility to work when and where I want. Whoever said, “You can’t have it all…”? I’m guessing they never experienced all that the Pampered Chef has to offer! And by the way, I have become an awesome cook!

So what do you think? Ready to give it a try? Okay… I’m sure you’re still not sure so I’ll make it even easier for you! It takes 2 things to get started… 1st, you’ll select your starter kit. They range $109-$249 in price. 2nd, find 4 friends to be your first hosts and set a date for a cooking party or virtual party. Yes, it’s really that easy!

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For more information, visit my website or contact me directly. We’d love to have you join us!

*This consultant opportunity is available only to US residents 18 years old and older.


Some of the links on this page may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Seared Halibut with Zucchini Noodles

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I will admit I will use jarred pasta sauces in a pinch. Last night Bill and I returned from a little getaway and I had to go into the office for a few hours. Normally I will make my own from this recipe but will buy this in a pinch.

You won’t need much sauce for the recipe so when you have time, it’s really worth it to make your own and use the extra for other recipes.  Next time I make this, I plan to make it a little more mediterranean and add capers and kalamata olives. Be on the lookout for that recipe!

 

Screen Shot 2018-05-30 at 5.11.12 PMSeared Halibut with Zucchini Noodles
Serves 4

1-1/2 lbs halibut, portioned into 4 pieces
2 tablespoons olive oil, divided
2 medium zucchini
1 cup tomato marinara sauce

  1. Pat the halibut dry and set aside.
  2. Spiralize the zucchini. In a large skillet, heat 1 tablespoon oil over medium heat until shimmering.
  3. Add the zucchini noodles and toss lightly for 1 minute. Add the sauce and toss to combine. Cover with the lid and turn the heat to low.
  4. In another skillet, heat the remaining oil over medium-high heat until shimmering. Add the halibut and sear on each side for 90 seconds. Return to the first side and cook until flaky, 2-3 minutes, turning once.
  5. Remove the zucchini noodles from the skillet and place on a plate. Lay the seared fish on top and serve.

Enjoy!


Some of the links on this page may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

My Go-To Ramen

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It’s so funny to me to think back to college when I was broke and would eat that horrible ramen! I remember it being around $.10 per package. That’s scary! I think everyone has had eaten that package at one point in time!

Now, ramen restaurants are popping up all over! Why are they so popular now?

Thankfully ramen is very easy to make at home and the quality can be low (the low priced highly processed versions) to homemade using udon or soba noodles or even zoodles if you want!

The best is to make it at home. Of course it is because you can control your ingredients and make the way you want!

When I am in a pinch, this is my go-to meal. I like to use Lotus Foods Rice Ramen. I prepare it as the package directs using Pacific Chicken Broth in place of the water and adding green onions. I also will add a hard boiled egg, pork or chicken or bok choy (or a combination of all of them).

How do you cook your ramen?


Some of the links on this page may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

No Rules Cookware

Do you ever get tired of telling others to not use metal cooking utensils in your cookware? Do you audibly groan when you realize the coating on your cookware flakes off into your food? Have you had your cookware longer than five years? Does food stick to your pans? Do you hate cleaning it?

I’m so excited to introduce you to No Rules Cookware! And what’s even better?  I MEAN IT!

First though… why does having good cookware matter?

One big difference between expensive and inexpensive cookware comes down to the quality of the product’s materials and construction. You want to cook dishes evenly. Inexpensive cookware sets are notorious for uneven heat distribution, which results in dishes that are partially over or under cooked.

Many dishes require starting the recipe on the cooktop and then transferring to the oven. Inexpensive, low-quality cookware is often made with plastics and have handles that are not oven safe. Also, not all nonstick coatings are oven safe. Did you know that?

Good quality cookware will last you for 10-20 years, while a low-quality set may only last for 2-3 years.

Have I hit any nerves? That wasn’t my intention. I think it’s important to be educated on a product you’ll use daily. Think about it… you purchase a vehicle with safety in mind and you’re not even ingesting anything that results from it!

Enough of that.  Let’s move on to the fun!  Introducing Pampered Chef’s exclusive nonstick and stainless collections!

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The nonstick collection contains seven new pieces, including a cookware set. The stainless nonstick has two pieces.

The nonstick is best for eggs, soups and stews, fish and delicate foods. The handles are removable for easy storage and they are dishwasher safe!  They are oven-safe and no, your metal utensils will not ruin them! I used to yell at my mom for stirring things using a fork!  I’m sure she’s happy she’ll never hear that from me again!

It’s constructed from cast aluminum alloy and has a 4-layer titanium reinforced coating. What does that mean? It means that in the rare circumstance the pans get scratched, you’d have to make it through 4 layers before hitting metal. Plus, it’s PFOA free. Did I mention that it comes with a lifetime guarantee?

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The nonstick stainless is best for searing meats and making pan sauces. These are the pans I use in my kitchen daily. They are also dishwasher and oven safe. You can use any utensil in these pans and they are also PFOA free. If you have an induction cooktop, these are the pans for you! These also have a lifetime guarantee. They have a Tri-Ply construction including 18/10 stainless steel satin interior layer and a polished stainless 18/0 exterior layer.

How can you get your hands on these pans? There are two ways:

  1. Visit my website and place an order.
  2. Host a Pampered Chef live cooking party or virtual party and get it FREE, half-price or discounted.  Simply contact me here for more information.

 


Some of the links on this page may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

 

 

Mediterranean Puttanesca Pizza

Traditionally, puttanesca sauce is named for the ladies of the night and contains tomatoes. This one I changed up a bit and instead of the tomatoes, I used roasted red pepper strips. I find them less acidic and to have more flavor. This dish has a ton of flavor and is very quick to make and the topping can also be used as a ragu for sprialized noodles.

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Mediterranean Puttanesca Pizza
Serves 4

Crust:
1 tablespoon olive oil
1-1/2 pounds russet potatoes, spiralized
1/2 teaspoon salt
1/2 teaspoon roasted red pepper flakes
1 egg

Topping:
1 tablespoon olive oil
2 garlic cloves, pressed
2 anchovy filets
2 cups roasted red pepper strips
1/2 cup kalamata olives, sliced
2 tablespoons capers
2 tablespoons fresh parsley, chopped
vegan parmesan cheese (optional)

  1. Heat the oven to 375˚F.
  2. Heat a large skillet over medium heat. Add 1 tablespoon of the oil and heat until shimmering. Add the spiralized potatoes and sprinkle with the salt and red pepper flakes. Cook, stirring occasionally until soft, about 8 minutes.
  3. Meanwhile, in a medium bowl, lightly beat the egg. Add the almond flour and mix to combine.
  4. Add the potatoes to the bowl and toss to coat with the egg/almond flour mixture. Spread evenly on a round baking stone and press to flatten. Bake 15-20 minutes or until crisp and lightly browned.
  5. While the crust is baking, heat the remaining 1 tablespoon oil over medium heat in a medium skillet. Add the garlic and anchovies. Lightly sauté until the anchovies have dissolved into the oil.
  6. Add the red pepper strips, olives and capers and heat through.
  7. Remove the crust from the oven and slide a spatula under the crust to loosen from the stone, if necessary.
  8. Add the toppings and sprinkle with vegan parmesan cheese, if desired. Return to the oven 5 minutes longer to heat through.
  9. Remove from the oven and sprinkle with the parsley. Cut into wedges and serve.

Enjoy!

SHOP MY KITCHEN!


Some of the links on this page may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!