Pizza Tortellini Salad

SERVES 8  |  ACTIVE TIME 15 Min  |  TOTAL TIME 15 Minutes

1 (19 ounce) bag frozen cheese tortellini
1 English cucumber, cut into quarters and sliced
1/4 medium red onion, thinly sliced
16 ounces cherry tomatoes, halved
4 ounces cooked bacon, chopped
1 (2.25 ounce) can sliced black olives, drained
8 ounces mozzarella, cut into bite size pieces
1 (5 ounce) package mini pepperoni
1 ounce shredded Parmesan cheese
2 tablespoons fresh basil, chopped

Dressing
1/2 cup light tasting olive oil
1/4 cup white wine vinegar
1/2 teaspoon dried oregano
2 garlic cloves, minced
1/4-1/2 teaspoon red pepper flakes, to taste
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Bring a large pot of water to a boil. Cook tortellini according to directions on the package.  Drain and set add to a large serving bowl.

Combine dressing ingredients in a pint size mason jar. Seal and shake the living tar out of it. Pour half of the dressing over the warm pasta and toss to combine.

Add the remaining salad ingredients to the bowl and toss until well coated. Serve immediate or refrigerate until ready to serve. I like to reserve some of the basil and

DONNA'S NOTES: Salad is excellent the next day. This is a fantastic make ahead salad. When making ahead, use 1/2 of the dressing when preparing the salad. Reserve the remaining dressing to pour over the salad before you serve. If you use all of the dressing initially your pasta may soak up all the dressing.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

reade more... Résuméabuiyad

Grilled Hawaiian Ham Kabobs

SERVES 8 | ACTIVE TIME 30 Min | TOTAL TIME 45 Min

Glaze Ingredients
6 ounces pineapple juice
1/4 cup extra virgin olive oil
1/4 cup light brown sugar
1/4 cup low sodium soy sauce
1/4 cup apple cider vinegar
2 teaspoons ginger paste (or minced ginger)
3 garlic cloves, minced

Kabob Ingredients
2 (7 ounce) fully cooked Jones Dairy Farm Ham Steaks, cut into 1" pieces
1 red pepper, cut into 1" pieces
1 green bell pepper, cut into 1" pieces
1 fresh pineapple, cut into 1" chunks
1/4 red onion, cut into 1" pieces
extra cooking oil for preparing grill grates
1 bag tater tots rounds

Soak 8 wood skewers in water for at least 30 minutes, this helps keep them from burning.

In a medium saucepan, over medium high heat, combine glaze ingredients. Whisk until well combined. Stir occasionally, until the liquid is reduced by half (you can skip this step but I love the thick coating of sauce on the kabobs).

Meanwhile, prep the pineapple and veggies. Prepare tater tots according to package directions.

Preheat grill to medium-high. Layer the ham, pineapple and veggies on skewers. Layer them so the ingredients are touching but not smashed together. Divide the ingredients out over 8 skewers.

Wad a couple of paper towels into a ball and hold with grill tongs. Dip the wad of paper towels into a bowl of cooking oil. Rub paper towel over the hot grill grates to thoroughly coat them.

Place the kabobs on the grill. Grill for 2 to 3 minutes per side until golden brown. Brush with reserved marinade when you place them on the grill and each time your turn the kabobs. Remove from the grill and top with hot tater tots. Serve and enjoy.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

reade more... Résuméabuiyad

Piña Colada Cheesecake Salad

SERVES 16  |  ACTIVE TIME 15 Min  |  TOTAL TIME 15 Min

1 (8-ounce) package cream cheese
1 (3.4-ounce) package coconut cream flavored instant pudding, unprepared
1 teaspoon rum extract1 cup International Delight French Vanilla Creamer
1 fresh pineapple cut into bite-size pieces (about 4 cups)
1 pound strawberries, quartered
4 mandarin oranges, peeled and sectioned

In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip the cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add the dry pudding mix. Beat until it is well combined. Blend in the rum extract.

With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth.

In a large bowl, combine pineapple, strawberries, and oranges. Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit. Chill until ready to serve or serve immediately.

DONNA'S NOTES: Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.

To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

reade more... Résuméabuiyad