Cuban Chopped Salad (GF/DF)

This recipe is a fresh take on the classic cuban sandwich, turning it into a delicious salad and I promise you won’t miss the bread! Grilling the citrus for the marinade adds a flavor to the pork that you’ve never had before and will fall in love with!

Cuban Chopped Salad

Cuban Chopped Salad
Makes 4 servings

1 pound boneless pork tenderloin
2 limes, divided
1 orange, divided
2 tbsp canola oil
1 tbsp Carnitas Slow Cooker Seasoning, optional
2 garlic cloves, pressed
6 tablespoons light olive oil
4 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
salt & pepper
2 romaine hearts, shredded
1/2 pound cooked fresh ham, chopped
6 small dill pickles, chopped
3 hard boiled eggs, chopped

  1. To make the marinade, juice 1 of the limes and 1/2 of the orange. Add the juice, oil, seasoning, and garlic to a small bowl and mix until blended.
  2. Trim the pork and cut in half widthwise, then in half lengthwise. Place the pieces into a medium bowl and add 1/4 cup of the marinade to the pork. Let sit in the refrigerator, covered, for at least 5 minutes, or up to 30 minutes.
  3. Cut the remaining lime in half. Heat a grill over medium heat until hot.
  4. Add the pork to one side of the grill and the remaining citrus halves to the other side. Grill for 8 minutes, turning the pork halfway through cooking, until the pork reaches an internal temperature of 145˚F.
  5. Transfer the pork to a medium bowl and shred. Carefully juice the grilled citrus and add it to the pork, along with the remaining marinade and let sit 5 minutes.
  6. Meanwhile, combine the oil, vinegar, Worcestershire sauce, lemon juice, dijon mustard, yellow mustard and salt and pepper to a bowl and whisk well. Set aside to let the flavors blend.
  7. In a salad bowl, combine the reserved pork, romaine, ham, pickles and eggs, tossing to combine. Add 1/2 of the dressing and toss.
  8. Serve remaining dressing on the side.

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!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Summer Flatbread (GF)

Celebrate the warm weather with this appetizer flatbread that celebrate the season! This is perfect for cookouts, potlucks and poolside!

Spring Flatbread

Summer Flatbread
Makes 8 servings

5-Minute Dough:
1 1/2 cups gluten-free all-purpose flour, plus additional as needed
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup 2% plain low-fat Greek yogurt
1 tablespoon olive oil

Topping:
1 cup ricotta
1 teaspoon lemon zest
1 small garlic clove, pressed
salt and pepper
3/4 cup chopped broccolini, blanched
4 ounces prosciutto, cut into short, thin pieces
1/2 cup cucumber slices, quartered
1/3 cup chopped orange bell pepper
1/8 small red onion, cut into thin wedges

  1. Heat the oven to 375°F.  Line a sheet pan with parchment paper and set aside. 
  2. In a mixer fitted with a dough hook, combine the flour, baking powder, salt, and baking soda. Add the yogurt and mix on low-medium speed 5 minutes.
  3. Transfer the dough to a lightly floured surface and roll out to 1/4-inch thick and set in the sheet pan. Brush the flatbread with olive oil.
  4. Bake 14-16 minutes or until golden brown.
  5. Meanwhile, in a small bowl, combine the ricotta, lemon zest, garlic and salt and pepper to taste, mixing well. Set aside.
  6. Fill a medium bowl filled with ice water and set aside. Set a small skillet over medium-high heat, add 1 1/2 cups water and bring to a boil. Add the broccolini and blanch 45 seconds, then remove to the ice bath. When cool, drain the broccolini.
  7. Remove the flatbread from the oven and spread with the ricotta mixture. Top with the prosciutto and vegetables.
  8. Cut into squares and serve warm or refrigerate 30 minutes and serve.

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!

Creamy Brussels sprouts dip

Like most recipes, this came to be when I needed a little nibbler to serve before dinner with friends. The Brussels sprouts can easily be replaced with anything you have on hand such as broccoli, artichoke hearts, asparagus or peppers. Enjoy!

8 ounces Brussels sprouts, sliced
1/2 yellow onion, chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
3 ounces goat cheese
2 ounces cream cheese
1/3 cup light sour cream
1 tablespoon Pantry Garlic Rub
2 ounces Parmesan cheese
Assorted crackers

  1. Heat the oven to 425˚F.
  2. Using the Simple Slicer set on the #2 setting, slice the Brussels sprouts. Chop the onion using the Food Chopper.
  3. In the 10″ Stainless Nonstick Skillet, heat the oil over medium heat 2 minutes. Add the Brussels sprouts and onions and sauté 3 minutes. Sprinkle the salt and pepper over the top and set aside.
  4. In the Classic Batter Bowl, combine the goat cheese and cream cheese. Microwave for 25 seconds to soften. Add the sour cream, Garlic Rub and mix well using the Small Mix ‘N Scraper. Add the onion and Brussels sprouts and mix well. Grate the parmesan cheese over the top using the Microplane Zester.
  5. Spoon the mixture into the 1-Qt Enamel Cast Iron Baker and place in the oven on the middle rack. Bake 25 minutes.
  6. Serve warm with assorted crackers.

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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!

Shortcut Egg Salad

IMG_2851What would you say if I told you that you can make Egg Salad in less than 5 minutes start to finish? I’m sure you’d say, “Of course you can. Egg Salad is one of the easiest things to make!” But what if I told you this Egg Salad comes together in less than 5 minutes when your eggs are raw? Now I have your attention!

The magic comes from Pampered Chef’s Microwave Egg Cooker. And here’s why I use this instead of making hard boiled eggs the traditional way. First, I am horrible at making hard boiled eggs. Well, I can make them but I cannot peel them. I’ve tried every trick in the book when it comes to easily peeling eggs… vinegar in the water, steaming them, shaking them in a jar with a bit of water, using a pressure cooker… you name it. Now if you know my mom, she’s a whiz at making hard boiled eggs and they are perfect EVERY. SINGLE. TIME. This quality is not one I inherited. (Hence, I leave making deviled eggs up to her!)

The Microwave Egg Cooker is an overlooked gem. Not only can you easily make the perfect size eggs for an egg sandwich, you can make scrambled eggs, the EASIEST poached eggs, steam vegetables, individual cakes, single serving frittatas, pancakes, whoopie pies. (I’ll stop there since this is about egg salad!)

To me, Egg Salad falls into the comfort food category. It’s perfect on warm toasted bread when it’s chilly out or served in endive leaves in summer. It can be made and served dozens of different ways! Simply change up the bread you’re serving it on (or even try serving it in cucumber boats) and you can be as simple or complex with your add-ins as you want.

Here are some ideas for easy add ins:

  • chopped pepperoncini
  • pickle relish
  • curry powder
  • bacon pieces
  • za’atar seasoning
  • chimichurri
  • avocado
  • capers
  • julienne carrot
  • dill
  • ham
  • olives
  • pesto
  • sun-dried tomatoes
  • smoked salmon

I’m keeping it classic here with only one add-in… BACON! Because, well, why not?

Shortcut Egg Salad
Serves 2

4 whole eggs
2 tablespoons chopped celery
1 tablespoon chopped red onion*
2 slices crisply cooked bacon crumbled
1 teaspoon yellow mustard
1/4 cup mayonnaise
salt and pepper to taste

  1. Place the celery and red onion in the Manual Food Processor and pump the handle until coarsely chopped. Set aside.
  2. Crack two eggs (one in each well) into the wells of the Microwave Egg Cooker. Using the tip of a knife, poke a hole in each yolk. Cover with a paper towel and microwave 60 seconds. Remove to the Manual Food Processor. Repeat with the remaining two eggs.
  3. Pump the handle to chop the eggs and finely chop the celery and onion.
  4. Carefully remove the blades.
  5. Using the Skinny Scraper, gently mix in the crumbled bacon, mustard and mayonnaise. Add salt and pepper to taste.

*If your red onion is very fresh and fragrant, rinse quickly under cold running water. It will make it less strong in your salad. (By the way, this trick works with any onion in any recipe!)

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!

Caramel Sauce (Vegan)

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I’m always trying to search for a way to make recipe healthier. Today I saw a post on Facebook for Blooming Apples and it looked delicious. But it had a Kraft Caramel in the center and then more caramel sauce drizzled over the top right before being served.

Back when I was a kid, young adult, and up until about 3 years ago, I had a love affair with Kraft Caramels. I would get so excited after Labor Day when I would see them appear in the grocery store. Every trip a bag or two would appear in my shopping cart and the bag would be polished off sooner than anyone could say, “What’s happening here?” as they watched the bag disappear into a sea of clear wrappers…

But sadly, they aren’t the best and I’ve avoided them.

Back to the recipe at hand. So tonight in deciding to make the Blooming Apple, I had to find a caramel sauce that would work. I think it’s pretty good. When I asked Bill to taste it, he was hesitant but was pretty happy when he tried it. His first question was, “How much sugar is in this?” Thankfully not as much as in the caramels and caramel sauce.

I hope you enjoy it as much as we did!

Caramel Sauce
Make 3/4 cup

1/2 cup dates
2 cups boiling water
1/4 cup maple syrup
1/4 cup coconut milk
1/8 teaspoon vanilla
1/8 teaspoon sea salt

  1. Soak the dates in 2 cups boiling water for 10 minutes, then drain in the Easy Read Measuring Cup Colander.
  2. Add the dates, maple syrup, coconut milk, vanilla and sea salt to the Smoothie Cup.  Attach the Smoothie Cup Adapter to the base of the Deluxe Cooking Blender.
  3. Screw the blade lid clockwise onto the Cup to secure.  Turn the cup upside down and align the cup notches with the adapter slots, then turn counterclockwise and secure.
  4. Select the SMOOTHIE setting on the Blender and press start.

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!

Bone Broth Latte

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I came home from Thanksgiving with my sister with the turkey bones in hand. Then I made another turkey over the weekend so I have plenty of bone broth in my freezer.

I love warm drinks and since I’m not a coffee or tea drinker, I’m always looking for ways to have warm drinks. I loved the Pumpkin Spice Latte I was making in the fall but feel it’s time to transition into something else.

There are so many benefits to drinking bone broth, that you can read about here. Then by adding turmeric to the recipe, it increases the health benefits. More on that here. With so many health benefits, why not? I wrote about the benefits of hemp hearts before and I’m a huge fan of them. And this latte is only 77 calories!

Plus, it’s super easy to make in the Deluxe Cooking Blender!

Bone Broth Latte
Serves 1

1 cup turkey bone broth
2 tablespoons hemp hearts
1/2 teaspoon ground turmeric
1/8 teaspoon ground ginger
freshly milled black pepper and salt

  1. Pour the bone broth into the Deluxe Cooking Blender.
  2. Add the hemp hearts, turmeric, ginger, salt and pepper.
  3. Secure the lid and turn the wheel to select CUSTOM HEAT. Adjust the temperature to 150F and press the wheel to confirm. Adjust the wheel to select 3:00 cook time and press the wheel to confirm and start.
  4. When the blending cycle is complete, remove the lid and pour into a mug.

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!