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.

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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.

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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.

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Fully Loaded Cheesy Breakfast Casserole

SERVES 12 | ACTIVE TIME 20 Min | TOTAL TIME 1 Hour

1 pound Jones Dairy Farm Cherrywood Smoked Bacon, cooked and chopped
12 ouncesJones Dairy Farm Breakfast Sausage Rolls
1 (28-ounce) package frozen cubed hash browns with peppers and onions, thawed
2 cups (8-ounces) shredded medium cheddar cheese
12 large eggs
1/2 cup whole milk
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon garlic powder

Preheat oven to 375°F. Butter a 9x13-inch baking pan.

In a large skillet over medium heat, cook the sausage until browned, crumbling it with a spatula as it cooks.

Add hash browns, sausage, bacon and cheese to the casserole dish. Toss to combine.

In a large bowl combine eggs, milk, garlic, salt and pepper. Whisk until completely combined. Pour the egg mixture over the hash brown mixture.

Bake for 35-40 minutes until a knife inserted in the center comes out clean.

To Make Ahead: Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.

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

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Corn and Black Bean Tortellini Salad

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

1 (19-ounce) bag frozen cheese tortellini pasta
1 cup chile-lime salad dressing, recipe follows
1 orange bell pepper, cut into bite-size pieces
1 English cucumber, cut into moons (halved and sliced)
1/4 medium red onion, thinly sliced
16 ounces cherry tomatoes, halved
3 ears grilled corn, cut off the cob
1 (15-ounce) can BUSH’S® Black Beans, rinsed and drained
1/2 jalapeno, seeded and diced
4 ounces feta cheese, crumbled
1 avocado - peeled, pitted and diced (optional)
1/2 cup chopped fresh cilantro (optional)

Bring a large pot of water to a boil and cook tortellini according to directions on the package (do not add salt to the water). Drain. Pour cooked tortellini into a large serving bowl.

Pour dressing over tortellini and gently toss with salad tongs until the hot tortellini is well coated. It will absorb some of the dressing as it sets.

Add the peppers, cucumber, onion, tomatoes, corn, black beans and jalapeno to the bowl. Toss to combine. Top with feta cheese, avocado, and cilantro.

Serve and enjoy.

Chile-Lime Salad Dressing
1/2 cup fresh lime juice
1/4 cup olive oil
2 tablespoon honey
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon New Mexico chili powder


In a pint-size mason jar add salad dressing ingredients, shake mason jar until dressing is combined.

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

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Red, White and Blue 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, unprepared1 cup International Delight French Vanilla Creamer
1 pound strawberries, cut into bite-size pieces
2 (6-ounce) containers blueberries
4 large bananas, sliced
juice of 1 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. Refrigerate while you prepare the fruit.

In a large bowl, combine lemon juice and bananas. Stir to coat bananas completely and pour off any excess lemon juice. Add strawberries and blueberries. Gently stir to combine. Fold the cheesecake mixture into the 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.

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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.

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