Italian Food: Jen

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Cuban Sandwich Pasta Salad

Your favorite Cubano Sandwich turned into mouthwatering Cuban Sandwich Pasta Salad with Mojo Dressing! This flavor bursting salad is loaded with fixings but is super simple to prepare. It will be the in-demand pasta salad recipe at all your summer potlucks!

This Cuban Sandwich Pasta Salad is an electrifying combination of pillowy, cheesy tortellini, cubed pork roast, ham, salami, Swiss cheese, tomatoes, pickles pickled jalapenos, red onions, Romain lettuce and cilantro – are you drooling yet?!

All this hearty, satisfying goodness gets enveloped in zesty garlic, citrus Mojo Dressing that enlivens the salad and brightens the complexity of flavors and textures.

This salad is hearty, comforting and vibrant and plain can’t-stop-eating delicious!

Hi all, its Jen from Carlsbad Cravings and I am excited to be with you again sharing another summer side!

I love summer eats from my Strawberry Salad and Brown Sugar Pineapple Chicken to this new favorite Cuban Sandwich Pasta Salad. There is just something so invigorating about summer on a plate!

This Cuban Sandwich Pasta Salad is a celebration of summer with its bright, bold flavors and needs to be rushed to the top of your “to make” list for the 4th of July.

I guarantee everyone will be singing its praises and your praises then begging for the recipe!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Cuban Pasta Salad:

The deli counter is your best friend for this Cuban Pasta Salad recipe. You can give them a list of exactly what you need (including the Swiss Cheese) then continue to shop and come back to pick up everything at the end of shopping. They won’t cube the meat/cheese for you, but they can slice it to your specified thickness.or.
If your deli doesn’t have pork roast (some do, some don’t), then you can purchase sliced pork top loin. To cook, heat 1 tablespoon olive oil in a skillet over medium high heat. Season pork with salt and pepper and cook for about 3 minutes per side. Let rest 5-10 minutes before chopping into cubes.
It is important to not overcook your tortellini otherwise it will fall apart when tossed.
To stop your pasta from cooking after it’s removed from the heat, rinse and drain it in cold water.
Discard the very top flimsy part of the Romaine because it doesn’t have as much crunch then use the lettuce closest to the bottom stem for maximum crunch.
You can make the dressing up to 24 hours in advance and store in an airtight container in the refrigerator. I think the dressing is far superior when made in advance because the flavors have time to develop.
As written, the dressing is infused with garlic and citrus but not overpowering. If you want even a more sour taste characteristic of Mojo sauce, then add 1-2 tablespoons cider vinegar – but be sure you to taste the dressing first!

What you will need to make Cuban Pasta Salad:

Colander – this kitchen essential makes life so much easier! You can use it to drain pasta or wash veggies and fruit.
Cutting Board- A big good solid cutting board so you can prep all your veggies on one surface. I use my cutting board daily so it’s worth the investment.
Quality Knives- Quality knives make prep time much quicker and are important for safety as well. If you make one kitchen investment, I believe it should be in quality knives.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite pasta salad recipes:

Hawaiian Tortellini Pasta Salad
Muffaletta Tortellini Salad
Greek Tortellini Pasta Salad
Pizza Tortellini Pasta Salad
Bacon Ranch Tortellini Pasta Salad

Cuban Pasta Salad

Pasta

American

Yield: 8Author: Jennifer Sattley

Cuban Pasta Salad with Mojo Dressing

Your favorite Cubano Sandwich turned into mouthwatering Cuban Salad with Mojo Dressing! This flavor bursting salad is loaded with fixings but is super simple to prepare. It will be the in-demand pasta salad recipe at all your summer potlucks!

prep time: 25 minscook time: 10 minstotal time: 35 mins

Ingredients

Pasta Salad

20 oz. cheese tortellini
8 oz. 1/2-3/4" cubes pork roast (or cooked pork top loin)
8 oz. cubes honey glazed ham
4 oz. 1/2-3/4" cubes salami or chopped sliced salami
6 oz. 1/2-3/4" cubes Swiss cheese
1 pint cherry tomatoes, halved
2/3 cup chopped dill pickles
3 tablespoons chopped pickled jalapenos (or more to taste)
1/4 of a small red onion, thinly sliced
2 cups packed roughly chopped romaine lettuce
2 tablespoons chopped cilantro

Mojo Dressing

6 garlic cloves, minced
3 tablespoons orange juice
1 tablespoon orange zest
Juice and zest of one lime
Juice and zest of one lemon
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon pepper
2/3 cup canola oil

Instructions

Bring a large pot of water to a boil. Cook tortellini according to directions on the package. Drain and add to a large serving bowl.
Combine dressing ingredients in a pint size mason jar. Seal and shake vigorously. Pour half of the dressing over the warm pasta and toss to combine.
Add the remaining salad ingredients to the bowl EXCEPT romaine lettuce and toss until well coated. Chill in the refrigerator at least one hour. When ready to serve, add romaine and remaining dressing and toss to combine.

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Mississippi Pot Roast

Mississippi Pot Roast (from scratch) is a new southern classic that is zippy, tangy, rich and melt-in-your-mouth addictive!

Mississippi Pot Roast was made famous by a woman named Robin Chapman. Robin’s friend put her Mississippi Pot Roast recipe in the church cookbook.

Soon bloggers blogged about it, pinned it and eventually it became so popular that the New York Times heralded it as "the roast that owns the internet."

I didn’t think any roast could rival my Mom’s Crazy Tender Pot Roast, but this Mississippi Pot Roast is giving it a run for its money!

I’ve skipped the prepackaged mixes traditionally found in Mississippi Pot Roast in place of homemade seasonings (so easy!) resulting in an intensity of flavor that can’t be beat.

You can serve the meat with mashed potatoes, egg noodles or rice or make a hearty cheesy hoagie sandwich with melted provolone or mozzarella cheese served with au jus.

Any way you serve it, this Mississippi Pot Roast will have everyone begging for more!

Helpful Tips to make Mississippi Pot Roast:

Choose chuck roast that is fresh, bright in color and contains lots of marbling because marbling = flavor and tenderness.
You can use a 3-5 pound chuck roast because there is enough juices/seasoning to accommodate up to 5 pounds.
If you use a larger chuck roast, you may need to cut it into two portions to fit into your slow cooker. If so, take care you sear all sides of each portion.
Use low sodium beef broth and soy sauce, otherwise your pot roast will taste too salty.
Beef is done when it is fork tender. If it is not fork tender, it simply needs more time to cook. Even just 30 minutes more can make the world of difference between an “okay” roast and a melt-in-your-mouth one.
Once tender, shred your roast into small sections then let it cook on low for 30 minutes. This allows the crazy flavorful broth to penetrate the meat. This one step will transform your pot roast experience!
Store any leftovers in an airtight container in the refrigerator. Gravy will thicken upon standing and when refrigerated so whisk in some water before reheating.

What you will need to make Mississippi Pot Roast:

Cast Iron Skillet – Cast iron will give your roast a deeply golden exterior when seared. There are a ton of brands out there, but this is a trusty inexpensive go-to that works well.
Slow Cooker - the slow cooker is my favorite kitchen appliance for convenient, one-pot meals that are so EASY and it makes them taste even more delicious!
Beef Stock- this beef stock is a staple in my pantry! It is reduced sodium (47% less) with all the flavor.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite slow cooker recipes:

Easy Crockpot Sriracha Honey Chicken Wings
Crockpot Pork Chops
Simple Crockpot Buffalo Chicken Wings
Slow Cooker Potato Soup
Simple Crockpot Chicken and Dumplings

Mississippi Pot Roast, Pot Roast

Crock Pot

American

Yield: 6-8Author: Jennifer Sattley

Mississippi Pot Roast

Mississippi Pot Roast is a new southern classic that is zippy, tangy, rich and melt-in-your-mouth addictive!

prep time: 10 minscook time: 6 hourtotal time: 6 hours and 10 mins

Ingredients

3-5 pounds chuck roast trimmed of excess fat
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 tablespoons vegetable oil
5 garlic cloves, peeled
1 1/2 cups low sodium beef broth
1/3 cup pepperoncini juice (from jar of pepperoncini’s below)
2 tablespoons reduced sodium soy sauce
3 tablespoons dry minced onion
1 tablespoon beef bouillon powder
2 teaspoons dried parsley
1 teaspoons dried chives
1 teaspoon dried dill
1/2 teaspoon dried oregano
1 bay leaf
6-8 whole pepperoncini’s
carrots cut into thirds (optional)

Gravy

1/4 cup butter
1/4 cup flour
2 cups beef broth from slow cooker

Instructions

Sprinkle roast evenly all over with onion powder, garlic powder and pepper and rub into roast.
Heat vegetable oil over high heat in a large cast iron skillet. Using tongs, sear meat on all sides until browned and transfer to slow cooker. Add whole garlic cloves into the crevices of the roast (usually where there is a seam of fat). Add desired amount of carrots surrounding roast (optional).
Add all remaining roast ingredients to slow cooker and give them a stir. Cook on low for 8-10 hours or on high for 4-6 hours OR until roast is tender.
Once tender, shred roast into small pieces (but don’t completely shred) and continue to cook on low for 30 minutes for the roast to absorb juices. Remove roast pieces to a cutting board and shred (don’t discard slow cooker broth/juices).

Gravy

Melt 4 tablespoons butter in a small saucepan over medium heat. Sprinkle in 1/4 cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes. Slowly stir in 2 cups juices/broth from slow cooker and bring the gravy to a simmer until thickened. Add additional broth if needed to thin. Season to taste with additional salt and pepper (although it probably won’t need it!)
Serve roast beef over mashed potatoes, rice, or noodles. Either discard peppers or serve them with beef.

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Copycat Cheesecake Factory Bang Bang Shrimp

Copycat Cheesecake Factory Bang Bang Shrimp is quick and easy to make bursting with flavor. With this copycat recipe at your fingertips, you can eat bang bang shrimp whenever the cravings strike - in your slippers – at a fraction of the price!

I am a huge fan of Cheesecake Factory. From their wonderfully long diverse menu, to their luscious cheesecakes to their Bang Bang Shrimp.

If you’ve never tried this famous entrée, it is a symphony of flavors and textures, down to the crowning sweet toasted coconut.

In my Copycat Cheesecake Factory Bang Bang Shrimp recipe, we get all the same coconut, Thai curry flavors in under 30 minutes!

Hi all, its Jen from Carlsbad Cravings and I am excited to be with you again sharing another quick and easy dinner!

I absolutely love Thai food for its harmonious dance of savory, sweet and sour flavors and so I was super excited to recreate this this Copycat Cheesecake Factory Bang Bang Shrimp.

The ingredient list might look long, but keep in mind most of the ingredients are just dump and run with no time/skill required so it is actually super easy to make and tastes just as good or better (in my humble opinion) than the restaurant version.

If you are looking for more fabulous Thai recipes, be sure to check out my Panang Curry and Pad Thai – you won’t be disappointed!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Copycat Cheesecake Factory Bang Bang Shrimp:

This recipe calls for smooth peanut butter but if you only have crunchy peanut butter on hand, that will definitely work. Brands such as Skippy and Jif work best in this recipe as opposed to natural peanut butters because they don’t melt as well.
If you don’t have chicken broth on hand, you can substitute with water.
Asian Sweet Chili Sauce can be found in the Asian aisle of your grocery store. It is a dynamic balance of tangy sweet heat derived from red Thai chilies, sugar, rice vinegar, garlic and ginger.
To toast coconut, preheat oven to 400 degrees F. Spread coconut in an even layer on a baking sheet. Bake for 3-5 minutes, stirring occasionally, until coconut is golden. Watch closely towards the end because it will go from golden to burnt very quickly.
You can make this Bang Bang Shrimp perfect for YOU by customizing the consistency, flavor and spice level. I find Cheesecake Factory Bang Bang Shrimp a little on the sweet side, so I prefer 2 tablespoons Asian Sweet Chili Sauce and 1/2 teaspoon pepper but I recommend tasting first before you change/add any ingredients.
If you would like a thinner sauce, thin with additional chicken broth or water.
For a spicier sauce, add sriracha.
For a tangier sauce, add lime juice.
For a sweeter sauce, add additional brown sugar (keeping in mind the coconut will add sweetness).

What you will need to make Copycat Cheesecake Factory Bang Bang Shrimp:

Wide Stainless Steel Pan - Using a wide stainless steel pan allows you to cook your shrimp in one batch. It also heats evenly and quickly which allows your food to cook faster and develop that pretty sear on seafood, chicken and meats that adds a lot of flavor. Stainless steel pans also clean up beautifully with a little baking soda so they still look brand new.
Garlic Press - One of my moist used kitchen tools! I received mine as a gift years ago and I can't imagine why I never had one. It minces garlic with one squeeze, with the peel still on!
Microplane/Zester - This is great for zesting ginger, garlic, citrus and even potatoes. You will use it practically every day!

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite copycat recipes:

Copycat Red Lobster Cheddar Bay Biscuits
Chipotle Copycat Cilantro Lime Rice
Wendy's Chili Copycat
Olive Garden Copycat Chicken Vino Bianco
Copycat Texas Roadhouse Rolls
Cinnabon Cinnamon Rolls Copycat

Copycat Cheesecake Factory Bang Bang Shrimp, Bang Bang Shrimp

copycat

American

Yield: 4-6Author: Jennifer Sattley

Copycat Cheesecake Factory Bang Bang Shrimp

Copycat Cheesecake Factory Bang Bang Shrimp is quick and easy to make bursting with curry, peanut, coconut flavors. With this copycat recipe at your fingertips, you can eat bang bang shrimp whenver the cravings strike - in your slippers – at a fraction of the price!

prep time: 10 minscook time: 18 minstotal time: 28 mins

Ingredients

Shrimp

1 pound medium uncooked shrimp, shelled, deveined, tails on
2 tablespoon Asian Sweet Chili Sauce
1/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon butter

Coconut Curry Sauce

1 tablespoon olive oil
1/2 large onion, chopped
1 large carrot, julienned and cut into 1” length pieces (1 cup)
2 teaspoons freshly grated ginger
3 garlic cloves, minced
2 teaspoons curry powder
1 13.5 oz. can quality coconut milk (I like Chaokoh)
3/4 cup low sodium chicken broth
1 tablespoon cornstarch
3 tablespoons brown sugar
3 tablespoons smooth peanut butter
2 tablespoons less sodium soy sauce
2 tablespoons lime juice
1-2 tablespoons Asian/Thai Sweet Chili Sauce (like Mae Ploy) (2 for spicier)
1 tablespoon fish sauce (may sub soy sauce)
1/2 teaspoon dried basil
1/4-1/2 teaspoon pepper
sriracha to taste (optional)

Add later

1 small zucchini, julienned and cut into 1” length pieces (1 cup)
1/2 cup frozen petite peas

Garnish

1/3 cup toasted sweet coconut flakes
1/4 cup chopped peanuts
2 chopped green onions

Instructions

Add shrimp to a medium bowl along with 1 tablespoon olive oil, 2 tablespoons Asian Sweet Chili Sauce and 1/4 teaspoon salt. Stir to combine and set aside while you prep your veggies. (Shrimp may sit at room temperature for 30 minutes or refrigerate for up to 8 hours.)
Melt one tablespoon butter over medium high heat in large skillet. Discard shrimp marinade and add shrimp to the pan in a single layer (you may need to work in 2 batches). Cook shrimp just until opaque, about 3 minutes, then flip over and cook another 2-3 minutes until cooked through. Remove shrimp to a cutting board. Chop off tails when cool enough to handle/while sauce is simmering.
Using the now empty skillet (don’t wipe out), heat one tablespoon olive oil over medium-high heat. Add onions and cook three minutes. Add carrots, ginger, garlic and curry powder and sauté 1 minute. Turn heat to low and add coconut milk. Mix chicken broth with 1 tablespoon cornstarch and add to skillet along with all remaining Coconut Curry Sauce ingredients.
Bring sauce to a simmer until thickened and the carrots are crisp-tender, about 5 minutes. Stir in zucchini and frozen peas and cook until peas are heated through, about one minute. If you would like a thinner sauce, thin with additional chicken broth or water. For a spicier sauce, add sriracha, for tangier, add lime juice, for sweeter, add additional brown sugar (keeping in mind the coconut will add sweetness).
Serve with rice and garnish with toasted coconut, green onions and peanuts.

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Sumber https://www.theslowroasteditalian.com