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Grinder Sandwich (TikTok Viral Salad Sandwich)

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Ingredients

Grinder Salad Dressing

• 1/4 red onion thinly sliced
• 1/3 cup mayonnaise
• 2 teaspoons red wine vinegar
• 1/2 teaspoon Italian seasoning I used Penzey's frozen pizza seasoning
• 1 to 2 Tablespoons banana peppers chopped with juice
• 4 to 5 cloves minced garlic
• dash crushed red pepper optional
• salt
• pepper
• 1/4 to 1/3 head iceberg lettuce sliced

Grinder Sandwich

• 2 to 3 sub rolls
• sliced ham
• salami
• Munster cheese
• 1 tomato sliced
• grated Parmesan cheese

Instructions

Grinder Salad Dressing

• Slice your red onion and place in a small bowl with cold water. Set aside.
• In a medium-sized mixing bowl, add mayo, red wine vinegar and Italian seasoning.
• Remove onions from water and allow to drain.
• Add the onions, banana peppers, garlic and crushed red pepper, if you're using. Mix together and then add salt and pepper and mix again.
• Add lettuce and mix together. (If you're making this a day ahead of time, don't mix the lettuce in until you're ready to serve.)

Grinder Sandwich Assembly

• Turn your oven on to the broiler setting.
• Cut into your sub rolls and place on a lined baking dish.
• Add ham and then salami to your sub rolls. Then, add the Munster cheese.
• Place in the oven until the cheese has melted and is bubbly, about 1 to 3 minutes. Be careful and don't burn your bread!
• Add sliced tomatoes on top and then season the tomatoes with salt and pepper.
• Scoop the mixed grinder salad dressing on top of the sandwich and then add the Parmesan cheese.
• Close the sub roll up and cut in half and serve immediately.

The post Grinder Sandwich (TikTok Viral Salad Sandwich) appeared first on The Little Kitchen.

These cheeseburger egg rolls are from the Skinnytaste Meal Prep cookbook! They are made with ground turkey, mushrooms, onions, cheddar cheese and pickles! They taste just like a cheeseburger all wrapped into an egg roll.

Before we talk about how to make these cheeseburger egg rolls, let's talk about the Skinnytaste Meal Prep Cookbook!

It's lovely! First of all, I love love all of Gina Homolka‘s cookbooks. The recipes are always accessible, easy to prep and they taste wonderful.

Her latest cookbook, Skinnytaste Meal Prep: Healthy Make-Ahead Meals and Freezer Recipes to Simplify Your Life, is packed with 120 recipes that are easy to prep so they can be prepped ahead of time or go into the freezer. They are recipes designed to go straight into your pressure cooker, your slow cooker or into the oven!

What's even better is that the recipes in this Skinnytaste cookbook are healthy, of course! I love love how they are simple to make, use ingredients that are easy to find and Gina includes so many great solutions that are grab-and-go ideas for breakfasts and lunches!

There are so many recipes that I put little sticky note on the ones that I want to make, for example, cold soba sesame salad, kofta meatball couscous bowls, turkey taquitos, spicy salmon poke bowls and many more!

Now back to this super fun and easy cheeseburger egg roll recipe from the Skinnytaste Meal Prep cookbook!

These air fryer egg rolls are stuffed with all the delicious toppings from a burger — lots of cheddar cheese, meaty mushrooms, and salty pickles. Yum! 

You can also swap any of these suggested fillings with your favorite burger mix-ins such as jalapeno or chopped bacon! Bacon cheeseburger egg rolls! Need I say more?

How to Make Cheeseburger Egg Rolls

First prep the veggies for these cheeseburger egg rolls. Chop the mushrooms, onions and garlic.

Next, preheat some oil in a large skillet over medium-high heat. Add the mushrooms and cook for a couple minutes until they’re soft.

Next, add the ground turkey to the pan and season with salt.

(Just a note, I removed the mushrooms before this step because I have a spouse who loathes mushrooms. I added them back later on to a batch that were for me. I removed some of the filling later on for him sans mushrooms. I love how you can customize recipes like this to your family's taste!)

Brown the turkey meat, using a wooden spoon to break it up into bite-sized pieces, until it’s just cooked through. This should only take about 4-5 minutes.

Add the onion, garlic, and mustard. Continue to cook for 2 to 3 minutes, stirring occasionally, until the onions are soft. 

Lastly, drain the meat mixture in a colander and transfer it to a mixing bowl.

Stir in the cheddar cheese.

By this point, everything is ready to be rolled up into the egg roll wrappers!

How to Roll Egg Rolls

Rolling egg rolls can be a little tricky the first few times you do it. But it gets easier after you get the hang of it.

Before you begin, fill a small bowl with water and place it near your work station. You’ll be using the water to seal up the wrappers.

Be sure to cover your egg roll wrappers with damp paper towels. You don't want the edges and corners to dry out, it will make it harder to roll egg rolls!

Start by laying one egg roll wrapper in front of you so that it’s positioned like a diamond.

Spoon a little bit of the meat mixture onto the bottom third of the wrapper and top with a teaspoon of chopped pickles. 

Carefully lift the corner closet to you and gently wrap it around the filling. 

Now, take the right corner and fold inwards.

Fold the left corner inwards.

Continue to roll towards the top corner forming a tight seal. 

Using your finger, wet the top corner and the edges and finish rolling it. Set the egg roll seam side down on a plate and repeat.

Don't they look pretty?

How to Cook Cheeseburger Egg Rolls in an Air Fryer 

Preheat the air fryer to 370 degrees F. Spray the cheeseburger egg rolls with olive oil spray being sure to coat evenly.

Cook the egg rolls for about 7 minutes until crispy and golden brown, being sure to flip the egg rolls halfway through the cooking process to ensure even browning.

How to Freeze Cheeseburger Egg Rolls

If you don’t want or need to fix this entire batch of egg rolls, you can also freeze them and cook them later! 

To freeze: place the unprepared egg rolls onto a parchment paper lined baking sheet. Freeze for at least 30 minutes. Then, put them into a plastic food storage bag, remove as much air from the bag as possible, and tightly seal.

I always label the bag with the recipe name, date it and put the baking or air fryer instructions so when you're ready to cook them, you're not guessing what it's in the bag and how to cook them.

What goes with Cheeseburger Egg Rolls?

This baked cheeseburger egg roll recipe is a perfect snack while watching a game, especially with that special sauce! The special sauce is perfect for dipping and is unbelievably simple!

You just combine some light mayonnaise, ketchup, mustard, and dill pickle juice in a bowl to make the special sauce — and it’s ready to serve.

If you're not a sports fan, they're great for lunch or dinner, served with lettuce and tomatoes on the side.

Let me know if you make this recipe! I would love to hear about it in the comments. And don't forget to pick up the Skinnytaste Meal Prep cookbook!

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Cheeseburger Egg Rolls from Skinnytaste Meal Prep

These egg rolls are filled with everything you love about your favorite burger- pickles, mushrooms, and cheddar. They're perfect for snacking while watching a game, but if you're not a sports fan, like me, they're great for lunch or dinner, served with lettuce and tomatoes on the side. You can also swap your favorite burger mix-ins such as chopped bacon or jalapeno! My best advice for making egg rolls is to be sure there is no extra moisture in the filling. You can cook them all at one time if you're entertaining, or you can freeze the ones you don't cook- they bake from frozen beautifully.

Servings 7

Ingredients

• 1 teaspoon olive oil
• 1 cup white mushrooms chopped
• 1 1/4 pounds 93% lean ground turkey
• 1 teaspoon Kosher salt
• 1 small onion chopped
• 3 garlic cloves chopped
• 1 teaspoon yellow mustard
• 1 cup shredded cheddar cheese
• 14 egg roll wrappers
• 5 Tablespoons finely chopped pickles drained on paper towels
• Olive oil spray

Special sauce (for dipping)

• 1/4 cup light mayonnaise
• 1 1/2 Tablespoons ketchup
• 1 teaspoon yellow mustard
• 1 teaspoon dill pickle juice

Instructions

• Heat the oil in a large skillet over medium-high heat and add the mushrooms. Cook for 2 to 3 minutes, stirring occasionally, until soft. Add the turkey and salt. Brown the meat, using a wood spoon to break it into small pieces, until just cooked through, 4 to 5 minutes. Add the onion, garlic and mustard, and cook for 2 to 3 minutes, stirring occasionally, until soft.
• Drain the meat in a colander, then transfer to a mixing bowl and mix in the cheese.
• One at a time, place an egg roll wrapper on a clean surface, positioning it in a diamond shape in front of you. Spoon 1/4 cup turkey mixture onto the bottom third of the wrapper. Top with about 1 teaspoon pickles. Dip your finger in a small bowl of water and run it along the edges of the wrapper. Carefully lift the bottom point nearest to you and wrap it around the filling. Fold the left and right corners in toward the center and continue to roll into a tight cylinder. Repeat with the remaining wrappers and filling.
• Serve Now: Spray all sides of the egg rolls with oil and rub with your fingers to evenly coat. Preheat an air fryer to 370 degrees F. Cook the egg rolls in batches for about 7 minutes, turning halfway through, until golden brown. Serve immediately, with dipping sauce on the side (if using).
• Freeze and Serve Later: Before cooking the egg rolls, transfer to freezer bags, squeeze out as much air as possible, and seal. To cook from frozen, preheat an air fryer to 320 degrees F and cook for 12 to 14 minutes, turning halfway through, until golden brown and crisp. Serve immediately, with dipping sauce on the side (if using).
• No Air Fryer, No Problem! Bake for 12 to 16 minutes in a 400 degrees F oven, flipping halfway through. From frozen, cook for 18 to 20 minutes at 375 degrees F flipping halfway through.

Special sauce (for dipping)

• In a small bowl combine light mayonnaise, ketchup, mustard and dill pickle juice.

Notes

Reprinted from Skinnytaste Meal Prep © 2020 by Gina Homolka. Published by Clarkson Potter, an imprint of the Crown Publishing/Random House, a division of Penguin Random House LLC.

Other Egg Roll Recipes:

Vietnamese Egg Rolls
Chinese Egg Rolls
Avocado Egg Rolls

Disclosure: This post is sponsored by Clarkson Potter. I only work with brands that I love and share with you my own opinions. There are affiliate links in this post.

The post Cheeseburger Egg Rolls from Skinnytaste Meal Prep appeared first on The Little Kitchen.

This post is sponsored by Mirum.

I love deviled eggs, don't you? They are actually very very easy to make and the first appetizer everyone gravitates at any party or get together! I'm excited to partner with Mirum to share with you this recipe for deviled eggs using Maille® Dijon Originale Mustard.

For as long as I can remember, dijon mustard was my secret ingredient to the best deviled eggs ever! Maille Dijon Originale Mustard just elevates your recipes and takes deviled eggs to the next level! PS Now it's no longer a secret!

Maille Mustard is pronounced “My” Mustard, did you know that?

This recipe for easy deviled eggs would be perfect for you to share during Lent. I know your family and friends will love it!

Can Deviled Eggs be made ahead?

You can totally make deviled eggs ahead of time. This recipe I'm sharing, you can actually make it a couple of days before serving them. Just remember, they need to be refrigerated!

Add the eggs to a large pot and add water to fill the pot. Make sure the eggs are covered with at least 1 to 2 inches of water above the eggs.

Bring to a rapid boil. Once it starts boiling, cover the pot and remove from heat. Let the pot sit for 10 to 12 minutes.

Drain the water and add cold water. You are going to need to do this a couple of times. Then, add 2 cups of ice and allow the eggs to cool for about 10 to 15 minutes.

You can refrigerate them for a day or two with the shell on, if you're not ready to make the whole recipe just yet.

Gently crack each egg, I crack it on my counter and turn and crack again. Remove the shell carefully and rinse each egg.

Cut each egg in half and remove the yolks and place in a small mixing bowl. Rinse the inside of each egg white and set aside.

Using a fork, mash the yolks.

Add mayonnaise.

Add the Maille Dijon Originale Dijon Mustard and mix together. Add salt and pepper to taste.

Be sure to rinse the egg whites.

Add the egg yolk mixture to a decorator bag with a star tip.

Pipe into egg whites. Serve with chopped chives.

We love the taste of Maille Dijon Originale Mustard, it's the perfect addition to any side or main dish and just elevates your dishes!

Aren't these deviled eggs so simple to make? Impress your family and friends during Lent with them! And even better, just six ingredients, all of which you can find at Walmart!

Even better, you can save time by using Walmart Online Grocery Pickup. You can shop for your favorite Maille products and more for your Lent and Easter recipes!

You can even have more fun with this recipe and make them colored deviled eggs for Lent and Easter!

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Deviled Eggs Recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 24 deviled eggs

Ingredients

• 1 dozen extra large eggs
• 1/2 cup mayonnaise
• 1 Tablespoon Maille® Dijon Originale Mustard
• salt and pepper
• chopped fresh chives

Instructions

• Add the eggs to a large pot and add water to fill the pot. Make sure the eggs are covered with at least 1 to 2 inches of water above the eggs.
• Bring to a rapid boil. Once it starts boiling, cover the pot and remove from heat. Let the pot sit for 10 to 12 minutes.
• Drain the water and add cold water. You are going to need to do this a couple of times. Then, add 2 cups of ice and allow the eggs to cool for about 10 to 15 minutes.
• Gently crack each egg, I crack it on my counter and turn and crack again. Remove the shell carefully and rinse each egg.
• Cut each egg in half and remove the yolks and place in a small mixing bowl. Rinse the inside of each egg white and set aside.
• Using a fork, mash the yolks and add mayonnaise and Maille Dijon Originale Mustard. Mix together. Add salt and pepper to taste.
• Add the egg yolk mixture to a decorator bag with a star tip. Pipe into egg whites. Serve with chopped chives.

Notes

Make Ahead Tip
You can boil the eggs a day ahead of time. You can even prep all of way to piping the egg mixture into the egg whites. When you want to serve them or are getting ready for a party, pipe them onto the egg whites and cover and place back into the refrigerator until you’re ready to serve.

Recipe from Maille

Disclosure: This post is sponsored by Mirum. I always share with you my own opinions.

The post Best Deviled Egg Recipe appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

I'm constantly inspired by the food I have at restaurants and on my travels. When I was brainstorming what to make and share with you that includes Florida orange juice, my friend Nina and I immediately thought of tacos!

At a Chinese restaurant in town here, they serve these lightly battered and fried shrimp with a citrus sauce that's sweet. I have been wanting to give a homemade version of this a go…and dreams do come true because this recipe is amazing. I can't even…

And speaking of Florida orange juice. Did you know that I live in Florida? We love our orange juice here. I drink it practically every day for the vitamin C and the potassium that I need. I'm so excited to work with the Florida Department of Citrus…sharing with you recipes that I made with Florida orange juice!

I know you will love these tacos when you make them!

First, make the sauce which of course includes Florida orange juice. I just used a spoon to mix up the ingredients.

After you have prepped the cabbage and the cilantro…heat a cast iron skillet to warm up the corn tortillas.

Beat two large eggs with some Florida orange juice.

Mix together cornstarch, salt and white pepper.

First put the shrimp in the cornstarch mixture…

Dip the shrimp in the egg and Florida OJ mixture.

Then, toss the shrimp back into the cornstarch.

Fry up the shrimp in a nonstick skillet.

Put the tacos together with cabbage, shrimp and cilantro.

Then, drizzle the sweet orange sauce on top. These tacos are amazing…I know you'll love them and your family will too! So easy to make and perfect for any summer get together!

You should check out the Florida Department of Citrus' website and facebook page to get more recipes and learn more about the nutritional benefits of Florida orange juice!

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Orange Shrimp Tacos Recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 to 12 tacos

Ingredients

sweet orange sauce

• 1/2 cup mayonnaise
• 1/4 cup sweetened condensed milk
• 3 Tablespoons Florida orange juice
• 1/4 red/purple cabbage sliced thin
• chopped cilantro for garnish (optional)
• 1 pound shrimp if frozen, defrosted, peeled and de-veined
• 3/4 cup cornstarch
• 3/4 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 large eggs
• 2 Tablespoons Florida orange juice
• corn tortillas about 10
• oil for frying the shrimp

Instructions

• Make the sweet orange sauce by combining mayonnaise, sweetened condensed milk and 3 tablespoons Florida orange juice in a small bowl. Mix until thoroughly combined. Cover and refrigerate until ready to serve.
• Prep the cabbage and cilantro and set aside.
• Season the shrimp. Mix together cornstarch, salt and white pepper on a plate or shallow bowl. On another plate or shallow bowl, whisk together egg whites with 2 Tablespoons Florida orange juice.
• Heat a seasoned cast iron skillet on medium for about 3 minutes. Heat corn tortillas (one or two at a time, depending on the size of your skillet) one minute on each side. Place tortillas on a plate with one paper towel (to keep the bottom tortilla from getting soggy from condensation.)
• Prepare a plate and line it with paper towels. In a non-stick skillet, pour oil so it's at about 1/4 inch. Heat for about 4 to 5 minutes on medium.
• One at a time, dip the shrimp in the cornstarch mixture, then dip the shrimp in the egg mixture and then lastly dip again in the cornstarch mixture.
• In two or three batches, fry the battered shrimp for about 30 to 45 seconds on each side. Remove from oil and place on paper towel-lined plate.
• Serve on corn tortillas; place cabbage, shrimp and cilantro on tortillas and drizzle the sweet orange sauce on top.

Notes

Note:  When battering the shrimp, I noticed that part of the batter would come off if I put it on a plate, when I went to pick it up. So it’s best to leave the battered shrimp in the plate or bowl with the cornstarch and place into the skillet directly from there. (Be sure to shake off excess cornstarch.)

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Orange Shrimp Tacos appeared first on The Little Kitchen.

It's the holidays! It's our favorite of the year, especially Curtis'. He loves when the weather gets a little cooler and really enjoys all of the holiday decorations. In fact, he's the one who puts up our Christmas tree. We have an artificial tree and it's a process…all the branches have to be fluffed and be just right. I love how much he loves the holiday season- it makes me even more excited for it!

I'm excited to be working Hidden Valley Ranch and Glad, both companies make great products. This recipe is a recipe I have been wanting to make and share with you for a while. It's inspired by a dip I like to order at my favorite Tex Mex restaurant. It's creamy and a little bit spicy, perfect for any holiday get together with friends and family. I will definitely be making this for our holiday get together with friends this year!

I used the Original Ranch Hidden Valley Dips Mix for this recipe. I bought the mix along with everything I needed at Walmart.

Add the buttermilk and mayo to your blender first and then add the tomatillo salsa, pickled jalapenos, juice from the jar of jalapenos and the cilantro.

I added a lot of cilantro this time because I love it. The dip is a little bit more green than usual because of that. So the amount of cilantro you want to add is up to you!

Then, add the Hidden Valley Ranch Dips Mix (just one packet is all you need) and then blend.

What's lovely about this recipe is it only takes a few minutes to put together!

When I'm entertaining and throughout the year honestly, I make sure I have plenty of Glad containers- so guest can take home leftovers! These ones are deep dish size and are perfect for storing leftovers or sending leftovers home with guests.

If you like a little kick- you'll love this recipe. It's great to dip tortilla chips and veggies and is perfect for your next holiday party and even better it takes minutes to put together!

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Spicy Jalapeno Ranch Dip Recipe

Prep Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 3 1/2 cups

Ingredients

• 1/2 cup buttermilk
• 1 cup mayonnaise
• 1/3 cup tomatillo salsa
• 1/3 cup pickled jalapeño slices from a jar
• 3 teaspoons jalapeño juice from a jar
• 1 to 2 Tablespoons cilantro washed
• 1 1-ounce packet Hidden Valley Dips Mix, Original Ranch

Instructions

• Add all ingredients to a blender and blend until well blended. Refrigerate for at least 30 minutes before serving with chips and vegetables.

PS You can get the red mixing bowl that I used for the chips and the footed bowl at Walmart too! They are from my friend, Ree's (The Pioneer Woman) new collection!

Disclosure: This is a sponsored conversation written by me on behalf of Glad & Hidden Valley Ranch. The opinions and text are all mine. There are affiliate links in this post.

The post Spicy Jalapeno Ranch Dip appeared first on The Little Kitchen.

I have been going to the Epcot International Food and Wine Festival for a few years (at Walt Disney World Epcot Center) and this was Curtis' first year. I have so much to share with you including this recipe for Kalua Pulled Pork Sliders made in a slow cooker (yeah!) that I'm sharing with another post about my favorites overall at the festival.

We went opening weekend, thanks to Disney for inviting us to attend their opening weekend press event…before we left, Curtis said please make the pulled pork sliders. I had been eyeing the Festival cookbook. It's a hardcover edition this year because it's the 20th annual festival…I can't believe it's been going on for 20 year!

Let's talk about the festival. There are so many marketplaces for you to try, so many great food inspired by different countries. When you get inside Epcot, the first thing you wan to do is grab the festival passport and a gift card. Load the gift card to make it easy to pay and use the passport as a guide, it has all of the marketplaces listed along with all of the food and drink you can enjoy!

It's grillin' Mickey!

The Festival cookbook got an upgrade this year for the 20th anniversary, it's a hardcover edition and there are tons of recipes I want to try. I'm so glad I bought it the last time I attended the festival.

And there's the pulled pork sliders. You can get in the Hawaii marketplace. I also got the poke tuna and Curtis Kona Brewing beer too.

It was such a pretty weekend! Love the clouds.

All of the marketplaces are well-decorated according to themes from the countries or areas they represent.

And a lot of the greenery that the festival organizers use have to do with the produce they use in the dishes too!

We stayed at the Boardwalk Inn which is within walking distance to Epcot Center. I love the decor of the hotel.

After a fun and food-filled day, the walk back to the Boardwalk is so pretty!

Turn down service! I love that they leave taffy on your pillow at night.

Now back to these pulled pork sliders. I'm so glad Curtis suggested I make these at home. They are so wonderful. We even froze half of it in the freezer for a dinner later on…because it made so much!

Curtis actually picked up a bone-in pork shoulder so I removed the bone.

Just add salt and pepper and put it in the slow cooker. We couldn't find banana leaves so that's it. I couldn't believe how easy it was.

Cut the red pepper into thin strips and then dice. That's how you can get a small dice on veggies.

Add the ingredients for the chutney into a pot.

And bring to a boil and cook down.

Add all of the ingredients for the spicy mayo (I love sriracha!) and whisk.

It's a beautiful thing!

Make these and go to the Epcot Food & Wine Festival…you'll thank me later.

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Kalua Pulled Pork Sliders with Pineapple Chutney and Spicy Mayo Recipe

In the cookbook, there's a recipe for the brioche buns they are served with at the Epcot Food & Wine Festival. I opted to use store-bought Hawaiian sweet rolls to make this recipe an easy weeknight meal!

Prep Time 20 minutes minutes

Cook Time 10 hours hours

Ingredients

Kalua Pork

• 1 4-pound boneless pork shoulder (also called boneless pork butt)
• 1 large organic banana leaf cut in half widthwise, optional
• coarse salt freshly ground black pepper, to taste

Pineapple Chutney

• 1 pound diced pineapple I used canned tidbits, partially drained
• 1 large sweet yellow onion diced
• 1/2 small red bell pepper diced small
• 1/2 teaspoon hot red pepper flakes
• 1 cup rice vinegar
• 1/2 cup white vinegar
• 1/4 cup brown sugar
• 1 Tablespoon minced garlic about 3 cloves
• 1 Tablespoon finely grated fresh ginger
• coarse salt to taste

Spicy Mayonnaise

• 6 Tablespoons Mayonnaise
• 2 Tablespoons Sriracha Asian hot chili sauce
• 2 teaspoons white vinegar
• coarse salt to taste
• Brioche Rolls or Hawaiian sweet rolls

Instructions

Kalua Pork

• If you bought a bone-in piece of pork, cut out the bone. Cut pork into two pieces and season with salt and pepper and wrap each piece in a banana leaf half. (I omitted this since I couldn't find banana leaves near me.)
• Place pork in a slow cooker. Cover and cook on the lowest setting for 8 to 10 hours, until meat shreds easily with a fork.
• Remove the meat from the slow cooker, reserving drippings. Discard banana leaves, if using. Shred meat, adding drippings as needed to moisten.

Pineapple Chutney

• Combine all of the chutney ingredients in a large saucepan over medium-high heat. Bring to a boil.
• Lower heat to medium-low and simmer until pineapple starts falling apart and most of the liquid has evaporated, about 1 1/2 to 2 hours.
• Allow to cool and then refrigerate in a sealed container until ready to serve.

Spicy Mayonnaise

•  Whisk together all of the ingredients for the spicy mayo in a small bowl. Cover and refrigerate until ready to serve.

To serve

• Cut rolls in half. Place warm pulled pork on bottom of the roll. Place pineapple chutney on top and drizzle spicy mayo over the chutney. Top with second half of the roll and repeat.

Notes

Notes: I made the Kaula Pork a day ahead and refrigerated it along with the drippings and it tasted awesome! I recommend doing this to make your prep and cooking super easy for say a weeknight or many weeknight meals!

from Epcot International Food & Wine Festival: Recipes & Stories Celebrating 20 Years by Pam Brandon and The Disney Chefs

Disclosure: I was hosted by Walt Disney World as a media guest for the opening weekend of the Festival. The opinions I share are always my own and always share with you what I love.

The post Kalua Pulled Pork Sliders from Epcot Food & Wine Festival appeared first on The Little Kitchen.