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Today is National Clean Out Your Refrigerator Day! What’s something in your fridge that you always have in hand? #slicedicedish🍽

Cucumber-Dill Guacamole for #nationalguacamoleday 2 medium ripe avocados 1 lime 1/2 small red onion 1/2 seedless cucumber 1 jalapeño pepper 1/4 cup (50 ml) fresh dill 1 tsp (5 mL) ground cumin ½ tsp (2 mL) salt 1 garlic clove DIRECTIONS Cut avocados in half lengthwise; remove seeds and scoop out flesh into Classic Batter Bowl. Juice lime with Citrus Press to measure 1½ tbsp (22 mL); add to batter bowl. Using the 5" Utility Knife, cut onion and cucumber into small chunks. Remove stem from jalapeño and cut in half lengthwise; carefully remove seeds with Core & More. Cut jalapeño into chunks. Place jalapeño, onion, cucumber, dill, cumin and salt in Manual Food Processor. Add garlic pressed with Garlic Press. Process until vegetables are finely chopped. Place in batter bowl and mix with Mix ‘N Chunk. To serve, spoon guacamole into a small bowl. Serve with tortilla chips, if you’d like. Yield: 16 servings of 2 tbsp/30 mL Tap the @tap.bio link in my profile ( @slicedicedish ) to get recipes, shop and read my blog! ❤️ Tag 3 friends who would like this! ❤️#recipes #slicedicedish🍽 #culinaryentrepreneur #pamperedchef #foodislove #kitchen #yummy #food #cooking #f52grams #instafood #tap.bio #guacamole

Instant Pot/Quick Cooker Chocolate Pudding! #instantpot 1½ cups (375 mL) heavy cream ½ cup (125 mL) milk 1 cup (250 mL) semi-sweet or bittersweet chocolate morsels 4 egg yolks 1 egg ⅓ cup (75 mL) granulated sugar 1 tsp (5 mL) vanilla extract ¼ tsp (1 mL) salt 1½ cups (375 mL) water DIRECTIONS Combine the cream, milk, and chocolate morsels in a microwave-safe bowl. Microwave, covered, on HIGH for 2–2½ minutes, stirring every 1 minute, until chocolate is melted and smooth. Whisk together the egg yolks, egg, sugar, vanilla, and salt in the Ceramic Pot. Gradually whisk the hot chocolate mixture into the egg mixture. Cover with the stretch‑fit lid. Add the water to the inner pot of the Quick Cooker. Place the wire rack into the inner pot. Place the ceramic pot into the wire cradle and lower onto the wire rack. Lock the lid and select the DESSERT setting. Adjust the time to 38 minutes and press START. When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure. Carefully lift the ceramic pot out and remove the stretch-fit lid.* Cool to room temperature. Cover the pudding with plastic wrap and refrigerate for at least 3 hours or overnight. Yield: 6 servings. Tap the @tap.bio link in my profile ( @slicedicedish ) to get recipes, shop and read my blog! ❤️ Tag 3 friends who would like this! ❤️#recipes #slicedicedish🍽 #culinaryentrepreneur #pamperedchef #foodislove #kitchen #yummy #food #cooking #f52grams #instafood #tap.bio #pudding

Magherita Pizza INGREDIENTS Pizza Sauce ¼ small onion 2–3 fresh basil leaves ½ tbsp (7 mL) olive oil 1 large garlic clove ⅛ tsp (0.5 mL) each dried oregano and red pepper flakes ⅛ tsp (0.5 mL) each salt and pepper 1 can (8 oz./250 g) tomato sauce Crust 1 pkg (13.8 oz./283 g) refrigerated classic pizza crust 1 tbsp (15 mL) olive oil, divided Topping 6 oz. (175 g) fresh mozzarella cheese (5–6 slices) 1 oz. (30 g) fresh Parmesan cheese (½ cup/125 mL grated) 5–6 leaves, fresh basil, finely chopped DIRECTIONS Preheat the oven to 400°F (200°C). Cut the onion into chunks and place them into the Manual Food Processor; process until finely chopped. Roll the basil leaves and use the Pizza & Crust Cutter to slice them into thin ribbons. Add the onion, oil, garlic, seasonings, salt and pepper to the Classic Batter Bowl. Microwave, uncovered, on HIGH for 2 minutes or until the onions are softened and the seasonings are fragrant. Add the tomato sauce and basil, and microwave, uncovered, for 2 minutes. Use the Chef’s Silicone Basting Brush to brush the White Large Round Stone or the Rockcrok® Grill Stone with 1 tsp (5 mL) of the oil. Place the dough onto the stone and use the Baker’s Roller® to roll out the pizza dough evenly to fit the pan. Use the pastry tool from the Baker’s Roller to pierce the dough all over except for the edges. Brush the remaining oil onto the crust. Bake for 12–14 minutes, or until the crust is lightly browned. For the topping, use the 5" (13-cm) Santoku Knife or Quick Slice to slice the mozzarella. Use the Microplane® Adjustable Coarse Grater to grate the Parmesan. To assemble, spoon the sauce onto the crust. Tear 3–4 basil leaves and arrange them on top of the sauce. Place the mozzarella on top of the basil, and top with grated Parmesan. Bake for 14–16 minutes, or the cheese is melted and lightly browned. Remove from the oven and let stand for 5 minutes. Sprinkle the finely chopped basil leaves on top of the pizza before serving. Yield: 6 servings Tap the @tap.bio link in my profile ( @slicedicedish ) to get recipes, shop and read my blog! ❤️ Tag 3 friends who would like this! ❤️#recipes #slicedicedish🍽 #culinaryentrepreneur #pizza

The Pizza & Crust Cutter is two great tools in one! A pizza wheel on one side and a crust cutter on the other means you can cut through every crust, every time, with just one tool—no matter what type of pan it’s in. It’s especially helpful for use in pans with high sides or rims. You can only find this clever tool through Pampered Chef! Tap the @tap.bio link in my profile ( @slicedicedish ) to get recipes, shop and read my blog! ❤️ Tag 3 friends who would like this! ❤️#recipes #slicedicedish🍽 #culinaryentrepreneur #pamperedchef #foodislove #kitchen #yummy #food #cooking #f52grams #instafood #tap.bio #pizza

Spinach Carbonara Pizza! INGREDIENTS 1 pkg (13.8 oz/283 g) refrigerated pizza crust 6 slices bacon, divided 8 cups (2 L) fresh baby spinach leaves 2 garlic cloves, pressed 1 oz (30 g) grated fresh Parmesan cheese 1 cup (250 mL) jarred Alfredo pasta sauce 1/4 tsp (1 mL) coarsely ground black pepper 2 cups (500 mL) shredded mozzarella cheese (8 oz/250 g), divided Additional coarsely ground black pepper (optional) DIRECTIONS Preheat oven to 450°F (230°C). Unroll dough over bottom of lightly greased Large Bar Pan or Shallow Baker. Gently stretch and press dough to cover bottom of pan. Bake 10-12 minutes or until crust begins to brown; remove bar pan from oven to Stackable Cooling Rack. Meanwhile, slice bacon into 1/4-in. (6-mm) pieces; cook in (8-in./20-cm) Sauté Pan over medium heat 5-6 minutes or until crisp. Drain bacon on paper towels. Place spinach and garlic pressed with Garlic Press into Classic Batter Bowl. Microwave, covered, on HIGH 2-3 minutes or until spinach is wilted. Carefully remove lid; press spinach to side of batter bowl using Small Mix ‘N Scraper®. Blot excess moisture with paper towels and set aside. Grate Parmesan cheese using Microplane® Adjustable Fine Grater; set aside. Finely chop half of the bacon using Food Chopper. Combine Alfredo sauce, chopped bacon and black pepper in (2-cup/500-mL) Easy Read Measuring Cup; mix well. To assemble pizza, spread sauce to edges of crust; top with half of the mozzarella cheese, spinach mixture and remaining bacon. Sprinkle with remaining mozzarella cheese, Parmesan cheese and additional black pepper, if desired. Bake 7-10 minutes or until cheese is melted and golden brown. Remove from oven to cooling rack. Cut pizza into squares using Pizza Cutter. Serve using Mini-Serving Spatula. Yield: 6 servings Tap the @tap.bio link in my profile ( @slicedicedish ) to get recipes, shop and read my blog! ❤️ Tag 3 friends who would like this! ❤️#recipes #slicedicedish🍽 #culinaryentrepreneur #pamperedchef #foodislove #kitchen #yummy #food #cooking #f52grams #instafood #tap.bio #pizza

COLLEEN

About Me

With having to shift my diet to gluten-free and dairy-free, I’m excited to share what I’m cooking in hopes they will help you lead a healthier lifestyle while at the same time offering LOTS of flavor!

In real life, reside in Wyomissing Hills, PA with my love who is my biggest fan and recipe tester! I have 2 jobs alongside this blog… First a foremost, I am an Independent Advanced Director with Pampered Chef and have enjoyed that role for 20 years! I am also an Executive Administrative Assistant for Berkshire Investment Group. Lots to juggle and I’m loving every single minute of it!

Please send any questions, comments or requests to SliceDiceDish at gmail dot com.

Disclaimer: Slice, Dice & Dish is not an official Pampered Chef blog/website. Pampered Chef is not involved in any way with this blog. To learn more about what I offer through Pampered Chef and to shop my kitchen, please visit my Pampered Chef website at:
www.pamperedchef.biz/colleenfinley

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