Focaccia for One

Cooking for one is hard enough but then baking? That can be impossible! I lived on my own for years and wish I had more resources available. So in writing recipes, I’m going to work on more to feed one or two.

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This afternoon I tested this one. Since it’s made in the microwave and does not contain yeast like traditional focaccia, it’s pretty dense.

Focaccia for One
Serves 1

1/2 cup flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon Italian Seasoning Mix
3 ounces milk
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese

  1. Spray the Microwave Pasta Cooker with oil and spread with the Chef’s Silicone Basting Brush.
  2. In the Cooker, mix the flour, baking powder, baking soda, salt and Italian Seasoning Mix.  Add the milk and oil and stir to combine.
  3. Place the cover on the Cooker and microwave on HIGH 2 minutes (microwaves vary and so will baking time so start watching it after 90 seconds).
  4. Remove from the microwave and let rest 1 minute.
  5. Sprinkle with the parmesan and place in a toaster oven 2 minutes to crisp the top and melt the cheese.

Enjoy!

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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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Individual Lasagnas

Sometimes when eating GF, it’s hard to find recipes that resemble the “real thing.” This one comes pretty close and I love that with the individual servings, portion control is super easy!

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This one is fun too because it’s made in the 1-Cup Prep Bowls using the new Quick Cooker Racks & Prep Bowl Set (available March 1st). Plus, these can be made ahead and saved to be consumed whenever! I love that!

Screen Shot 2019-02-18 at 11.27.28 AMIndividual Lasagnas
Makes 5

1/2 pound grass feed ground beef or ground turkey
1 tablespoon Pantry Italian Seasoning Mix
1 cup marinara sauce
3/4 cup ricotta cheese
1 egg
2/3 cup italian cheese blend
1/4 cup parsley, chopped
1/2 zucchini
1/2 yellow squash

  1. Heat the 10″ Nonstick Fry Pan over medium heat 1-2 minutes, then add the ground beef and italian seasoning. Cook and break into crumbles using the Mix ‘N Chop.
  2. When the beef is browned, stir in the marinara sauce. Set aside until ready to use.
  3. In a 3-Cup Prep Bowl, combine the ricotta cheese and egg until well blended. Add the cheese blend and mix thoroughly. Using the Herb Mill, shred the parsley into the Prep Bowl and mix.
  4. Using the Simple Slicer set on the #3 setting, slice the zucchini and summer squash.
  5. Using 5 1-Cup Prep Bowls, layer the lasagnas. Layer 1 tablespoon meat sauce, yellow squash (cutting to fit if necessary), a dollop of the cheese mix, zucchini (cutting to fit if necessary), meat sauce, yellow squash and finishing with a thin layer of the cheese mix.
  6. Cover the Prep Bowls with the Silicone Stretch-Fit Lids and set in the Quick-Cooker Stackable Steaming Racks.
  7. Add 1 cup of water to the inner pot of the Quick Cooker. Place the Stackable Steaming Racks in the inner pot and twist so the Prep Bowls are not positions directly over one another.
  8. Close the lid and check that the steam valve is closed. Select CUSTOM, then adjust the time to 5 minutes and press START. Let the pressure manually release for 10 minutes.
  9. Remove the Stackable Racks from the inner pot and let rest 10 minutes before removing from the Prep Bowls. This will allow the zucchini and squash to soak up any excess liquid released while cooking.

Enjoy!

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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!

Pushing Pause

series 6I’ve been feeling increasingly guilty that I haven’t been updating my blog on a regular basis.

As most of you know, during the day I work as a client services manager for a financial planning firm, hence my #financebydayfoodiebynight hashtag on Instagram!

In order for me to assist further with our clients, we decided it would be a great move for me to get licensed! With that though comes over 100 hours of study in addition to working full-time, navigating Pampered Chef’s busiest selling season and having a life! As if I weren’t already busy enough!

The good news is that I am hoping to take the FINRA exam (and pass!) in the beginning of February. Until then, most of my spare time is dedicated to studying for it. Which means, in the meantime, sadly, updating my blog will suffer the biggest hit.

The good news is that I am super excited for 2019! I have been feeling better than ever (my doctors said it would be 4-6 months before I’d feel back to normal and we are coming up on month #4 in a week!) I have great content planned that I can’t wait to share, I’m scheduling live and virtual Pampered Chef parties (need to set one up? Contact me here) and I’m LIVE on Facebook every Friday at 5pm with Cocktails with Colleen. So don’t give up on me!

To keep you in the loop, I have been keeping up with my Instastories on Instagram so please follow me over there to see what I’m up to and to cheer me on along the way.

I’ll be back before you know it with food and fun!  Happy New Year!

The Old Maid

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When my sister was planning to visit I knew she’d be perfect for the guest mixologist spot during my weekly episode of Cocktails with Colleen! I asked her to pick a recipe and she said she wanted to make the Old Maid, assuring me that it had nothing to do with the fact that I’ll be turning 50 in about a month!

Of course we had a great time making the video as you can see on my YouTube channel!

Not only was it fun to make together, but it was really tasty as well! I can see this becoming a staple in our house as we lounge around our pool next summer!

Old Maid
Serves 2

4 oz gin
2 oz fresh lime juice
1 1/2 oz simple syrup
6 cucumber wheels (cut ¼-inch thick)
6-7 mint leaves
Cucumber spirals for garnish

  1. In a cocktail shaker, muddle the cucumber wheels until crushed. Add the mint and just muddle but do not bruise.
  2. Add the gin, lime juice and simple syrup. Fill with ice to the line and shake. Remove the top shaker and strain into a glass filled with one large ice cube.
  3. Garnish with spiralized cucumber.

Enjoy!

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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!

Salmon with Warm Garlic Potato Salad

Along my Instant Pot/Quick Cooker journey I’m finding more and more recipes that I want to try and when I came across this one for salmon, I was sure it wouldn’t work! Well, we were all blown away at the flavor and consistency of the salmon and I don’t think I’ll cook it any other way again!

When I was thinking about how to cook the salmon, I knew resting on the trivet in the bottom wouldn’t be best because I didn’t want it to fall apart. It was fine when I was making the Salmon Curry because you want it in pieces, but I knew I wanted it to stay together so off to Amazon I went in search of an Instant Pot tray for steaming.

Nothing was doing it for me because most were bowls and I wan’t really wanting to spend money on it anyway and then I came across a recipe for steamed dumplings in an IP and they used a Bamboo Steamer! Genius! And even better? I have one tucked away in the basement. Now, I’ve owned this bamboo steamer for at least 20 years and have used it exactly one time. I got it because I saw an episode of Martha Stewart Living where she made a meal in it and it looked like one of the most elegant thing I had ever seen, so of course I purchased one immediately! Clearly the inspiration to use it fizzled out soon thereafter! Now just to see if the steamer I have would fit!?!?!

I had to stop home at lunch and when I got there, I ran down to the basement hoping that’s where it was and that I didn’t give it away thinking I’d have no further need for it! Thankfully it was right where I thought it was! I placed it in the Quick Cooker and it fit PERFECTLY! And last night it worked like a charm and now I’m excited to see what else I can use it for!

To being, I placed the potatoes in the bottom of the Quick Cooker. I found this great bag of multi-colored small potatoes at Aldi.

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Then I added the water and butter. I placed a lettuce leaf in the bamboo steamer and the salmon on top. Then I sprinkled the salmon salt, pepper and paprika and then topped it with the parsley and lemon zest.

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Into the Quick Cooker it went and we were off! (Have I mentioned how much I’m loving having a pressure cooker???)

When the cooking process was complete, I removed the bamboo steamer and added in the peppers and spinach mix.

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I cut the salmon into portions… look at how evenly it cooked!

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Then we plated it up, lit the candles, poured the wine and said grace! BTW, I’m LOVING how the multi-color potatoes look in this recipe!

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If you have a bamboo steamer, pull it out and give it a try! You’ll be so happy you did!

 

Salmon CaloriesSalmon with Garlic Warm Potato Salad
Serves 4

1 1/4 pounds small potatoes (I found a bag with
purple, red and yellow potatoes)
4 teaspoons butter, divided
1 cup water
salt and pepper
16 ounces salmon
1 teaspoon olive oil
1/4 teaspoon paprika
1/2 tablespoon lemon zest
2 tablespoons parsley, chopped
1 large green leaf lettuce leaf
4 garlic cloves, pressed
1 red bell pepper, diced
4 cups spinach & arugula mix

  1. Put the potatoes in the bottom of the Quick Cooker. Add the water and 2 teaspoons butter. Sprinkle salt and pepper on top and place the trivet over the potatoes.
  2. Lay the lettuce leaf in the bottom of the bamboo steamer and place the salmon filet on top. Rub the top of the salmon with olive oil. Sprinkle with salt, pepper and paprika. Top with parsley and lemon zest. Place the steamer on the trivet in the Quick Cooker.
  3. Close the Lid, making sure the steam valve is in the sealing position. Press Custom, then adjust the time to 3 minutes. Press start.
  4. When finished, press the steam release button to release the pressure.
  5. Remove the bamboo steamer and trivet and press Cancel. Set the Quick Cooker to Sear and press start. When the potatoes begin to sizzle, add the garlic and cook, stirring, until the potatoes are softened, about 2 minutes. Stir in the remaining butter and season with salt and pepper. Smash the potatoes with the Mix ‘N Chunk to the desired consistency.
  6. Press Cancel. Add the red pepper and greens to the potatoes and stir until wilted, 1-2 minutes. Divide the salmon and potato salad among serving plates.

Enjoy!

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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!

Sweet Potato Avocado Toast

I came across this last week on Instagram and knew I had to try it! I was hesitant in the past because somehow each morning I manage to make myself run late, especially when I try to make breakfast!

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Then Leslie from Balanced-Life-Leslie shared how she makes it and I was sold! It’s so so easy so now there are no excuses!

I take two sweet potato slabs and poke a few holes in them with a fork. Then I microwave them for 2 minutes. I transfer them to a boiler-safe pan and rub the tops with ghee. Then I broil them for 3-4 minutes until browned. I top it with some avocado mash and an egg. Perfection!

To get Leslie’s recipe, click HERE!

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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!