Slow Cooker Cheater Pork Carnitas

SERVES 10 | ACTIVE TIME 5 MIN | TOTAL TIME 3 HOURS 5 MIN

5 pound pork shoulder
1 ( 16 ounce) jar good green chile salsa
1 medium onion, diced
optional: salt to taste

Place pork in the bottom of the crockpot. Sprinkle onion over top and pour salsa over top.
Cover and cook for 3-4 hours on high or 6-8 hours on low.  Once cooked through, use 2 forks or meat claws to shred pork. Season with salt and pepper to taste. Mine usually needs just a pinch. Stir, cover and allow to cook for 30 minutes longer so the pork can absorb all those yummy juices.

Serve and enjoy!

DONNA'S TIPS: Make sure you are using a flavorful salsa. I prefer the 505 Southwestern Hatch Valley Green Chile Salsa with Tomatillos, Garlic & Lime.

My family loves flautas (flour taquitos). So, I took the left over carnitas and mixed it with cream cheese and Colby Jack and rolled it up in 6" tortillas.  Place taquitos in a resealable freezer bag (1 gallon works great) and store until ready to use.  When you are ready to make it, pop frozen taquitos in a preheated 425°F oven for 20 minutes, until tortilla is crisp and the ends are beginning to brown and cooked through.

They keep well for 6 months. 

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

reade more... Résuméabuiyad

One-Pot Pizza Pasta Skillet

SERVES 4  |  ACTIVE TIME 5 Min  |  TOTAL TIME 25 Min

1 pound hot smoked sausage, cut into coins
1/2 cup mini pepperoni, divided
8 ounces uncooked cellentani pasta
1 (15 ounce) jar Classico Tomato & Basil pasta sauce
2 cups reduced sodium chicken stock
2 cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
5 fresh basil leaves, torn or chiffonade
 
In a large skillet over medium-high heat add the sausage, half of the pepperoni, uncooked pasta, pasta sauce and chicken stock. Stir to combine and cover. Bring to a boil. Reduce to medium and cook until pasta is al dente, about 10-12 minutes. When the pasta is cooked there will be some liquid in the pan. That will create a delicious sauce for the pasta as it cools.

Stir in half of the mozzarella. Top with the remaining mozzarella, Parmesan cheese and the remaining pepperoni.

Place under the broiler until the cheese is ooey gooey and melted, about 2 minutes.

Sprinkle with basil. Serve and enjoy!

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

reade more... Résuméabuiyad

3-Ingredient Brownies

SERVES 16 | ACTIVE TIME 5 Min | TOTAL TIME 25 Min

1-1/4 cup (13-ounce container) Nutella Chocolate Hazelnut Spread
2 large eggs
1/2 cup (heaping) all-purpose flour
1 teaspoon kosher salt

Preheat oven 350°F. Prepare an 8"x8"  baking pan with cooking spray. Set aside.

Mix chocolate spread and eggs in a medium bowl until combined. Add flour and
salt. Mix until combined.

Pour batter into prepared pan. Bake 20 minutes or until a cake tester or toothpick comes out clean. Serve and enjoy!

DONNA'S TIPS: To make these gluten-free, use your favorite gluten-free all-purpose flour.

Cut the brownies with a disposable plastic knife. The knife cuts through the brownies like butter and does not tear up the edges. Even when they are hot.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

reade more... Résuméabuiyad

Hawaiian Cheesecake Salad

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

1 (8-ounce) package cream cheese
1 (3.4-ounce) package instant cheesecake pudding, unprepared
1 cup International Delight French Vanilla Creamer
1 pound strawberries, hulled and sliced
4 mandarin oranges, peeled and sectioned
1 (20-ounce) can pineapple tidbits, drained
3 kiwi, peeled and cut into half moons
2 mangoes, cut into bite size chunks
1 banana, cut into coins
juice of 1/2 lemon

In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip 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 well combined.

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 strawberries, oranges, pineapple, kiwi and mango. Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit. In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad.

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

Easter Crockpot Candy

MAKES 12 dozen (1 Tbsp) Candies  |  ACTIVE TIME 30 Min  |  TOTAL TIME 2 Hours 30 Minutes


34.5 ounces honey roasted dry roasted peanuts (I used planters)
48 ounces vanilla-flavored candy coating (Almond Bark or CandiQuik)
11.4 ounces M&M Milk Chocolate Plain
optional garnish: seasonal sprinkles (I used jimmies and nonpareils)

Layer peanuts and then vanilla candy coating into the crockpot (I used a 5 quart). Cover. Cook for 1 hour on low temperature without lifting the lid. After 1 hour, stir the mixture and continue to cook, stirring every 15-20 minutes for another hour (a total of 2 hours).

Meanwhile, line 3 cookie sheets with Silpat mats or line countertop or table with a long piece of parchment paper.

Turn off crockpot. Reserve 1/2 cup M&M's.

When you are ready to scoop, pour remaining M&M's into the crockpot and fold in.

Working quickly, use a 1 tablespoon scooper to portion out candy from crockpot and onto parchment paper. Make sure candy is not touching. Once entire cookie sheet is scooped (before candy dries) top with 1 M&M and sprinkles.

Allow the candy to cool completely.

Serve and enjoy!

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

reade more... Résuméabuiyad

Mint Chocolate Chip Fudgy Brownies

Mint Chocolate Chip Fudgy Brownies
SERVES 16  |  ACTIVE TIME 15 Min  |  TOTAL TIME 35 Min

1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 tablespoon vanilla extract
2 large eggs
1/2 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
8.5 oz bag creme de menthe thins, divided

Mint Chocolate Chip Frosting
2 cups powdered sugar
4 tablespoons unsalted butter, room temperature
3 tablespoons ID
1 1/2 teaspoon mint extract, to taste
pinch salt
green food coloring
2 tablespoons mini chocolate chips

Chocolate Drizzle
1/4 cup mini chocolate chips
2 tablespoons ID French Vanilla Creamer

Preheat oven to 350°F.

Set 16 candy mints aside for garnish and unwrap and cut the remaining candy in half.

Line a 8x8 baking dish with aluminum foil sprayed with non-stick spray, set aside.

Place the butter in a large microwave safe mixing bowl and melt completely. Add sugar, cocoa, vanilla and eggs. Beat with an electric mixer until well combined. Add the remaining ingredients (except the creme de menthe thins). Mix on low just until completely combined, but do not over mix. Add 1/2 of the halved candies and stir to combine.

Pour into prepared baking dish. Sprinkle the remaining halved candies over the top and lightly press into the batter with a spatula.

Bake for 20 minutes or until a tooth pick comes out clean, well with no batter and no crumb. You may have chocolate if you stick it into a candy mint. Allow to cool completely. I pop them in the fridge or freezer for a few minutes.

Meanwhile, prepare the frosting.

In a large mixing bowl combine the butter and powdered sugar. Beat with an electric mixer until well combined. Add the creamer and beat on low until completely combined. Add the mint extract to taste, I start with 1/2 teaspoon and work my way up until it tastes perfectly minty. Add food coloring and mix until combined. I added 1 drop of green gel food coloring. If you are using liquid, start with 1/4 teaspoon and go from there. Sprinkle in chocolate chips and mix until combined. Once the brownies are cool, frost with the icing.

Meanwhile: combine the 1/4 cup chocolate chips and 2 tablespoons creamer in a microwave safe bowl. Heat for 1 minute. Remove from the microwave and let the chocolate and cream melt together for about 5 minutes. Stir until smooth. Drizzle the chocolate over the frosted brownies.

Serve and enjoy!

DONNA'S NOTES: The creme de menthe candies are the chocolate and mint rectangle candies that are wrapped in silver and green foil.

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

reade more... Résuméabuiyad

Garlic Parmesan Cheesy Sausage Bombs

SERVES 12  |  ACTIVE TIME 20 Min  |  TOTAL TIME 35 Minutes

2 tablespoons all-purpose flour
12 frozen white dinner roll dough balls
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
12 ounces mozzarella cheese, cut into 12 (1-ounce) pieces
1 (7 ounce) package Jones Dairy Farm Mild Pork Breakfast Sausage Links, chopped into bite size pieces  
2 tablespoons fresh shredded Parmesan cheese
1 teaspoon dried parsley

Preheat the oven to 425°F. Move the oven rack to the center. Lightly flour the counter top.

Place 12 dinner rolls on a microwave safe plate and microwave on defrost for about 2 minutes (or until dough is no longer frozen, but not cooked).

Meanwhile cut the cheese into 12 (1-ounce) pieces and chop the sausage into bite size pieces. Prepare a baking sheet with a silicone baking mat or parchment paper.

In a small bowl melt the butter and add the salt and the garlic powder. Stir the mixture until the it is combined. Set aside.

Toss 1 dough ball in the flour and flatten and stretch it like you are making a mini pizza. Stretch the dough to about 3” across. Add 1 cube of cheese and a 2 tablespoons of chopped sausage to the center of the dough. Pull the edges of the dough together to create a ball. If the ball won’t seal, tap your finger tips into the flour and crimp the seal together.

Place the bombs on the baking sheet, crimped side down. Repeat until they are all on the baking sheet. Brush the bombs with about 1/2 of the butter and then sprinkle with the Parmesan cheese.

Bake the bombs for 12-15 minutes until the tops are golden brown and the bombs are no longer doughy.

Meanwhile, add the parsley to the remaining butter.

Remove the tray from oven and brush them with the remaining butter.Place them on a serving tray.  Serve with marinara or alone. Enjoy!

DONNA'S NOTE:  The ooey gooey cheese may escape some of your sausage bombs.  That is a beautiful thing!  Scoop all that cheesy goodness up onto the plate and serve.  Your guests will go crazy over them.

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

reade more... Résuméabuiyad