Budget Travel

Hawaiian Tortellini Salad

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

Salad
1 (19 ounce) bag frozen cheese tortellini pasta
2 orange bell peppers, cut into bite size pieces
1 English cucumber, cut into quarters and sliced
½ medium red onion, thinly sliced
16 ounces cherry tomatoes, halved
12 ounces (about 2 heaping cups) diced ham
1 (14 ounce) can pineapple tidbits in 100% pineapple juice, divided

Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup pineapple juice (reserved from the can of pineapple tidbits)
1 tablespoon granulated sugar
1 tablespoon Dijon mustard
1 teaspoon Gourmet Garden garlic paste or fresh grated garlic
2 teaspoons Gourmet Garden Ginger Paste or fresh grated ginger
1 teaspoon course ground black pepper

Bring a large pot of water to a boil. Cook tortellini according to directions on the package. Drain and set aside once cooked.

Chop ham and vegetables and set aside. Reserve pineapple juice from can for the dressing. Set aside. Combine salad ingredients in a large bowl. Set aside.

In a pint size mason jar add dressing ingredients. Shake mason jar until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated.

Serve and enjoy.

DONNA'S NOTES: Salad is excellent the next day. If you like a lighter dressing coating make 1/2 of the dressing recipe. This gives it a nice and thick coating.

If you do not have ginger paste, you can use finely diced fresh ginger or ground ginger to taste (start with 1/4 teaspoon).

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. This will keep the salad nice and creamy. 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 ©2016 The Slow Roasted Italian – All rights reserved.

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Chocolate Covered Oreo Pops

SERVES 24

1 package Double Stuf Oreos (or your favorite)
24 lollipop sticks
1 (24 ounce) package Vanilla or Chocolate Almond Bark

Optional decorating ideas: sprinkles that match your theme or Fondant Cutters and Fondant.

Prepare sprinkles or fondant letters prior to beginning your Oreo Pops.

Line your counter top with parchment or wax paper. (You can also use cookie sheets).

Separate all of the Oreo's by gently and carefully twisting them apart. Place cookie halves with the filling in the top row and place the cookies with no filling off to the side.

Place half of Almond Bark (candy coating) in a microwave safe tall bowl. I like to use a tall skinny measuring cup. It makes for easier dipping. Microwave for 30 seconds at a time until completely melted, stirring in between each interval.

Dip the tip of a lollipop stick in the melted candy coating. Gently press the coated lollipop stick into the cookie filling. Gently place a cookie top with no filling over the stick and carefully press down. NOTE: too much pressure will break the cookie. Then you will have to eat it and you may not have enough for your party. To be safe you may want to buy two packs.

Repeat until all cookies have sticks in them. If there are any left over you can save them for later or eat them. I won't judge. This is hard work after all.

Allow the melted candy coating to set for a few moments.

Check melted candy coating to be sure it is still very soft. If it firms up a little, pop it back in the microwave. Once your bowl starts to get low add more candy coating and melt.

Dip one cookie pop into the melted candy coating. Swirl back and forth, carefully to ensure you have a good coating. You may want to gently tap the stick on the bowl to allow some of the coating to drip off before placing on your parchment paper.

Place on parchment paper. Decorate with sprinkles if desired or place fondant cut outs on top at this point. You do not want to wait for the candy coating to dry or the sprinkles/fondant will not stick. If you are drizzling with chocolate you can wait until they dry.

Repeat until all cookies are coated and decorated.

Allow to set until dry. If you are bagging them, wait until dry place a bag over top and close with a ribbon.

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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2-Ingredient Creamy Vanilla Rice Pudding

SERVES 6 | ACTIVE TIME 10 Min | TOTAL TIME 30 Min

1 cup uncooked Arborio rice

2 cups water
2 cups International Delight French Vanilla Creamer
1/4 teaspoon kosher salt
Optional Toppings: cinnamon or fruit

Combine ingredients in a large (8 quart) saucepan over high heat. Stir to combine. Bring to 'medium' boil. *SEE NOTE. Reduce to simmer (on medium-low temperature) for 20 minutes. Cover.

Remove cover, increase temperature to medium-high and stir constantly until rice is tender and pudding is thick and creamy, about 3-5 minutes.

Remove from heat. Pour into serving dishes. Serve warm immediately or chill in the refrigerator until ready to serve.

If desired add optional toppings right before serving.

Enjoy!

DONNA'S NOTES: Do not bring to a full rolling boil and then cover. It will boil over and you will be left with a nasty stove to clean. Don't ask me how I know, just trust me on this one.

SLOW COOKER METHOD: Combine ingredients in a slow cooker (I used a 3 quart). Stir, cover and cook on high for 1 1/2 - 3 hours. It took 3 hours in my 3 quart round. Rice should be soft and pudding thick when it is ready.

The first time you prepare this I recommend tasting a piece of rice after 1 hour 30 minutes. If it is not chewy yet cover it and let it cook 30 more minutes and check again. The more you stir the more the pudding will thicken. That said, about 15 minutes before the pudding is done remove cover and stir until pudding is thickened. Serve and enjoy!
We do not count water and salt when considering the number of ingredients.

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Overnight Slow Cooker Breakfast Casserole

SERVES 8 | ACTIVE TIME 20 Min | TOTAL TIME 6 Hours 20 Min

12 large eggs
1 cup heavy cream (or half and half)
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 (20 ounce) bag refrigerated hash browns
1 (5 ounce) package Jones Dairy Farm fully cooked chicken sausage links, sliced into coins
8 ounces shredded mozzarella cheese, divided
4 ounces shredded Parmesan cheese, divided
1/2 cup chopped sun dried tomatoes, divided
1/2 cup chopped fresh basil, divided
cooking spray

Spray a slow cooker with non-stick cooking spray. I used a 6 quart crockpot. Set aside.

In a medium bowl or 4 cup measuring cup combine eggs and cream. Whisk until well combined. Sprinkle spices (onion powder, salt and both peppers) over egg mixture while whisking. Whisk until completely combined. Set aside.

In slow cooker, combine all of the hash browns and about 1/2 of each of the remaining ingredients (Parmesan cheese, mozzarella cheese, sliced sausage links, sun-dried tomatoes and basil). Using fingers, gently toss hash brown mixture until combined. Pour egg mixture over casserole. If necessary use a spatula to smooth out the top.

Set aside about 1/2 of the mozzarella cheese (approximately 2 ounces). Sprinkle the remaining reserved ingredients over the top of the casserole. Cover the slow cooker and cook for 6-8 hours on low or until a thermometer inserted into the center of the casserole reads 160°F. Once the center of the casserole is cooked through, it is done.

Sprinkle casserole with remaining cheese, serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Disclosure: This is a sponsored post in partnership with Jones Dairy Farm. All thoughts and opinions are our own.

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10-Minute Italian Zucchini Noodle Skillet with Sausage

SERVES 4 | ACTIVE TIME 10 Min | TOTAL TIME 10 Min

2 tablespoons coconut oil (or olive oil)
1 medium yellow onion, thin sliced
1-pint grape tomatoes, sliced in half
4 fully cooked Italian sausage links, sliced into coins
4 medium zucchini, (or 3 large)
2 ounces fresh Parmesan cheese, shredded
salt and pepper (to taste)

Warm a large skillet over medium-high heat. Once you can feel the heat from 6" above the pan, add oil.

Meanwhile: cut the onion in half and peel the outer layer. Slice the onion into thin strips. Toss onion slices in the pan when it's ready. Sprinkle with salt and pepper (about 1/4 teaspoon of each).

Meanwhile: Rinse tomatoes and slice in half. I recommend this tomato slicing tip to make quick work. Cut sausage into coins.

Once the onions are beginning to look translucent, add tomatoes and sausage. Add salt and pepper (about 1/4 teaspoon each). Your tomatoes will begin to release their juices, and it will collect in the pan, once you see the tomato juice, you are ready to add zucchini.

Meanwhile: Wash zucchini and make zucchini noodles (see above for options on making the noodles).

Add zucchini noodles to skillet. Add salt (about 1/2 teaspoon). Use tongs to toss and coat zucchini. Cook until desired texture is reached. I like mine like al dente pasta, about 3 minutes.

Taste. Season with salt and pepper as necessary.

Shred Parmesan cheese over the skillet. Serve and enjoy!

EQUIPMENT NEEDED:
Large Skillet
Spiralizer (or Box Grater, Julienne peeler or Mandoline)
Tongs

DONNA'S NOTES: For a single portion, cut the recipe by 1/4, cook on medium heat and use a smaller skillet (I like my medium (10") skillet for this recipe).

STRESS-FREE RECIPE NOTES: To make this a stress-free recipe you can prep the ingredients ahead of time. It will take an extra 5 minutes, but if you are a newer cook, it will go much smoother.

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One Skillet Mexican Rice Casserole

SERVES 6 | ACTIVE TIME 15 Min | TOTAL TIME 30 Min

1 pound lean ground beef
1 1/2 teaspoons kosher salt, divided
2 teaspoons New Mexico chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
1 (15 ounce) can low-sodium black beans, rinsed and drained
1 (14.5 ounce) can fire roasted tomatoes with garlic
1 (15.25 ounce) can niblet corn, rinsed and drained (or 1 cup frozen corn)
1 (4 ounce) can fire roasted diced jalapenos
1 cup jasmine rice
2 cups water
8 ounces Colby jack cheese, shredded
optional garnish: fresh cilantro, chopped

Warm a large (10") skillet over medium-high heat. Add ground beef and 1/2 teaspoon salt. Cook until beef is cooked through. Drain excess drippings if necessary (I had very little drippings and did not have to drain). Sprinkles spices over the beef (chili powder, cumin, paprika, onion powder, pepper and remaining 1 teaspoon salt). Stir to combine.

Add black beans, tomatoes, corn, jalapenos and rice to skillet. Stir to combine. Add water. Stir to combine. Cover and bring to a boil. Once mixture is boiling, stir well making sure there are no bits stuck to the bottom. Reduce to simmer.

Cook 15 minutes or until rice is cooked through. Remove cover half way through and stir well, unstick any bits stuck on the bottom of the pan.

Remove skillet from the heat, sprinkle with cheese. Place skillet under broiler until cheese is completely melted, about 2 minutes.

Sprinkle with cilantro. Serve and enjoy!

DONNA'S NOTES: If you prefer a less spicy dish, you can substitute the diced jalapenos with green chiles. Another option is to serve with a dollop of sour cream on top. The cream will mellow out the heat in the jalapenos.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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Cheesy Beef Enchilada Dip

SERVES 6 | ACTIVE TIME 20 Min | TOTAL TIME 20 Min

1 pound lean ground beef
1 (10 ounce) can Old El Paso Enchilada Sauce-Medium Red
1 teaspoon garlic powder
1/2 teaspoon onion powder
salt to taste (I added 1/4 teaspoon)
4 ounces Colby Jack cheese, shredded (about 1 cup)
Optional garnish: fresh pico de gallo or salsa

Cook ground beef in an oven safe medium skillet over medium-high heat until cooked through. Stir occasionally. Add garlic powder and onion powder once you see beef drippings in the pan. Break up beef with a wooden spoon as you go. Add enchilada sauce. Stir to combine. Bring to a boil and remove from heat. Taste for flavor. Add salt as necessary, it should not need much if any.

Sprinkle with cheese.* Transfer to oven and place under broiler for 2 minutes or until cheese is bubbly and golden brown. Remove from oven. Add a scoop or so of fresh salsa.

Serve and enjoy.

DONNA'S NOTES: I really wanted an incredible presentation for this dish. I knew a heaping skillet would give me just that, so I transferred my enchilada beef mixture to a smaller (6.25") cast iron skillet before I added the cheese. Then topped with cheese and placed on a baking sheet and broiled.

Quick fresh pico de gallo: 2 chopped Roma tomatoes, 1/2 small white onion (diced), 1/2 seeded and deveined jalapeno (minced), chopped cilantro, lime juice, salt and pepper (to taste). Toss, drain and serve.

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