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.

I'm all giddy thinking about sharing this recipe with you. This is another installment on my project with McCormick Gourmet. Thinking about what kind of recipe I wanted to make with farm-to-table ingredients and pairing with their high quality spices, I immediately thought of wonton soup. It's officially Fall and even though it's still warm here in Florida, I'm ready for soup. Okay, let's face it, I can have soup year-round.

I remember my Mom making wonton soup for us when I was a kid and how comforting it was. I would cut the wontons with the edge of my spoon and eat the dumpling part first and leave the “pasta” in the bowl and eat that last.

Although, this is a little different from the recipe she would make for us and a little non-traditional, it has so much flavor, it's very filling; good enough for a meal but not overfilling and full of fresh ingredients. It will make you feel good to make and eat. The wonderful thing about this recipe is you can switch out the fresh produce for what's in season and what you have on hand that's fresh. 

I used cabbage for the filling but you can use shredded Brussels sprouts if that's what you have on hand.

For the soup, I used escarole lettuce but you can use romaine lettuce or even sliced mushrooms if that's what you have. And instead of broccoli, you can use cauliflower or kale. The sky's the limit on what you can do as far as fresh produce in this soup!

Traditional wontons have a pork filling but I opted for a mixture of ground pork and shrimp. You can go all the way pork, all the way shrimp or mix it up like I did.

I smashed the shrimp with the side of my knife and then chopped it up.

Here's the line-up for this recipe: McCormick Gourmet Ground Ginger, Ground Coriander Seed, California Garlic Powder and Ground Cayenne Red Pepper. These are quality spices…a little bit goes a long way.

Add all of the filling ingredients along with the spices, salt and pepper.

And seriously, just use your hands to mix the filling up.

All done.

Add 1/2 tablespoon of filling to the middle of the wonton shell.

Fold up the opposite corners to meet.

I pat around the filling to make sure there are no air bubbles when you cook them.

A little easier to see.

Using your thumbs and fingers, pinch the wonton shell.

Pinch, pinch…

Pinch.

See my hands?

Almost done.

See how easy it is?

And I always say, when you turn it upside down, it looks like a ghost!

Doesn't this look like fun?

I boil them in small batches, 6 to 8 at a time for 4 minutes.

The soup broth is easy, it's chicken broth with McCormick Gourmet Ground Ginger and Ground Cayenne Red Pepper.

And guess what? These freeze rather nicely! Freeze them on a baking sheet in one layer and then place them in a zippered plastic bag and date it with a permanent marker. You can boil them straight from the freezer!

It's so warm and comforting. The little bit of Ground Cayenne Red Pepper gives the broth a nice little kick. The veggies in the soup make you feel good. This dinner was a winner in Curtis' book. Love love love, I hope you try this soon!

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Pork and Shrimp Wonton Soup with Broccoli and Escarole Recipe

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 8

Ingredients

Wonton Filling

• 1/2 pound ground pork
• 1/2 pound shrimp peeled, deveined and washed, smashed and chopped
• 2/3 cup chopped small green cabbage
• 2 green onions sliced thin (divided in half)
• 1/4 teaspoon McCormick Gourmet Ground Ginger
• 1/4 teaspoon McCormick Gourmet Ground Coriander Seed
• 1/2 teaspoon McCormick Gourmet California Garlic Powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• wonton wrappers
• 8 to 10 cups low sodium chicken broth
• 1 tablespoon sesame oil
• 1 teaspoon McCormick Gourmet Ground Ginger
• one or two pinches McCormick Gourmet Ground Cayenne Red Pepper optional
• broccoli cut into florets
• sliced escarole or romaine lettuce

Instructions

• Add wonton filling ingredients to a medium-sized mixing bowl and mix together, you may have to use your hands.
• Add water to a medium-sized pot and bring a boil. Add chicken broth, sesame oil, ground ginger and ground cayenne red pepper to a large pot. Turn on low heat.
• Add 1/2 tablespoon filling to the middle of a wonton wrapper, fold so it's a triangle. Flatten out to ensure there are no air bubbles when boiling. Using your fingers and thumbs, pinch the wrapper shut.
• Boil wontons 6 to 8 at a time for 4 to 5 minutes. Remove with a slotted spoon and portion out to bowls for serving.
• Increase heat of the broth to high and allow to boil for about 5 minutes. About one or two minutes before ready to serve, add broccoli and green onions.
• Ladle broth over wontons and serve topped with escarole.

Notes

Freezing Tips: Freeze the filled wontons on a baking sheet in one layer for at least 20 minutes (not touching). and then place them in a zippered plastic bag and date it with a permanent marker. You can boil them straight from the freezer! When boiling them, add 1 or 2 minutes to the cook time for the wontons.

from The Little Kitchen

Disclosure: This post by McCormick Gourmet. I’m thrilled to be working with them, I always share with you my own words and opinions and only work with brands that I love.

The post Pork and Shrimp Wonton Soup with Broccoli and Escarole appeared first on The Little Kitchen.

It's almost Valentine's Day and once again, I'm working with the Florida Dairy Farmers to bring you another recipe. This recipe is a wonderful way to show that special someone you love them, you can make them breakfast in bed, make a quick brunch or make this as a breakfast for dinner.

Before we go right into the recipe and since I mentioned Valentine's Day…I just wanted to talk about farmers and especially dairy farmers. Florida Dairy Farmers has a great video about how our milk goes from the farm to the fridge at your local grocery store. I loved watching it and learning and they mention in the video about how we need to know where our food comes from. Over a year ago, I was fortunate to visit my first large-scale family run farm in Idaho. I left with a greater appreciation for our country's farmers. They work really hard year-round, it's backbreaking and thankless work. With that said, we do not appreciate enough the men and women and families who grow our food. So in the spirit of Valentine's Day– the holiday of love, I hope you take a minute to think about this and tell a friend or family member they should to.

Before working on this recipe, I had never made a soufflé before. I couldn't believe how easy it was. Thanks to Cooking Light for the easy to follow instructions.

The first thing I did was separate the egg whites and placed them in a bowl with cream of tartar. Set those aside.

Cut up your ingredients.

I used pork bacon and fresh chives. This recipe doesn't have an overwhelming cheese flavor to it but if you want a more cheesy flavor, feel free to add 1/4 to 1/3 cup of cheddar cheese!

The eggs are very important in this dish but so is the milk. The fluffy texture comes from whipped eggs but the milk makes it richer. I usually have a jug of 2% milk in my fridge to make mashed potatoes, frosting, you name it.

Pour the milk in with the egg yolks, bacon, chives, cheese, flour, garlic powder, salt and pepper.

Whisk it all together.

Next up are the egg whites. Whip the egg whites with an electric hand mixer. This is what the eggs look like after less than a minute.

After a couple of minutes.

Spray your ramekins with nonstick cooking spray and then add flour and pour out the excess.

Fold the egg whites into the other egg mixture carefully and add to ramekins.

Easy peasy…I know you'll enjoy these as much as I did! I'm making these for Curtis next week! I'm sure he'll ask for Canadian bacon too. The recipe is easy and you can sub out ingredients too!

Next time I want to try my hand at a sweet dessert soufflé!

PS I got those cute heart-shaped ramekins at Cost Plus World Market.

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Bacon and Chive Soufflé Recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2 -9.5 ounce or 3-6 ounce Soufflés

Ingredients

• 3 large egg whites reserve 2 of the egg yolks for later use
• 1/4 teaspoon cream of tartar
• 2 Tablespoons chopped fresh chives
• 4 slices cooked pork or turkey bacon chopped small
• 2 Tablespoons shredded sharp cheddar cheese
• 1/2 cup 2% milk low fat
• 1 1/2 Tablespoons all-purpose flour
• 1/4 teaspoon garlic powder
• salt & pepper
• non-stick cooking spray
• 2 to 3 Tablespoons flour

Instructions

• Heat oven to 425 degrees F. Put a foil covered baking sheet in the oven.
• Place egg whites and cream of tartar in a medium-sized mixing bowl, mix and set side. Let sit for at least 15 minutes.
• Place egg yolks, chives, chopped bacon, cheese, milk, flour, garlic powder, salt and pepper into another medium-sized mixing bowl and mix with a whisk until combined.
• Using an electric hand mixer, whip on medium high the egg whites and cream of tartar to medium peaks, about 2 to 3 minutes. Add a quarter of the whipped egg whites into the other egg mixture and mix with a rubber spatula. Carefully fold the remaining egg whites in.
• Prep the ramekins. Spray with nonstick cooking spray and add flour. Shake out the excess. Ensure the sides are covered in flour. Spoon (don't pour) the egg mixture into the ramekins. Tap the sides of the ramekins to level them out. If you want, you can use a spoon or butter knife to level the top off.
• Place ramekins on baking sheet inside oven. Turn the heat down to 350 degrees F and bake for 20 to 22 minutes until the tops are golden brown and puffy.

Disclosure: This post is sponsored by Florida Dairy Farmers and I only work with brands and organizations that I love. Thanks for supporting them and for supporting my blog! As always, opinions expressed are my own.

The post Bacon and Chive Soufflé appeared first on The Little Kitchen.

I'm back with another appetizer for you. I know it seems cliche. It's Super Bowl Week and I'm sharing another appetizer. I have something to admit Curtis and I rarely watch the Super Bowl anymore. We switch between the commercials and the Puppy Bowl! Every year though, I make an array of appetizers and way too much food for two people and it's awesome. On the menu are boneless chicken wings for Curtis and…

This year, I'm making these Cheddar and Smoked Summer Sausage Pinwheel Appetizers for our appetizer party for two. I was so excited when Harry & David asked me to develop a recipe using their Harry's Gift Box! After my trip to Harry & David last year, I jumped at the chance to work with them again.

They are a very special company. They really care about quality and their products are amazing…my favorite gift basket or box to send to friends and family.

This recipe is pretty easy and takes just minutes to put together!

Jump over here for the Cheddar and Smoked Summer Sausage Pinwheel Appetizers  recipe. Interested in more? Check out my Sweet & Spicy Chicken Wings and from last year, 100 Best Super Recipes!

Disclosure: This post is sponsored by Harry & David. Opinions shared here are always my own and I only share and work with brands that I love.

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Cheddar and Smoked Summer Sausage Pinwheel Appetizer Recipe

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 20 -22 Pinwheel Appetizers

Ingredients

• 1/2 cup cream cheese softened
• 3 green onions sliced
• 1/2 cup shredded Harry & David Aged Extra Sharp Cheddar Cheese
• 1/2 package of 5-ounce Harry & David Hickory Smoked Summer Sausage diced small
• 1 frozen puff pastry sheet thawed
• flour for dusting
• 1 egg beaten

Instructions

• Heat oven to 400 degrees F.
• Mix beaten egg with one tablespoon of cold water in a small prep bowl.
• Mix cream cheese, green onions, shredded cheddar and diced smoked summer sausage in a small mixing bowl. Flour a cutting board or surface and place thawed puff pastry sheet on it. Brush egg wash all over the puff pastry sheet. Using a spoon, spread the cream cheese-cheddar mixture all over the pastry sheet. Starting on the short edge, roll up the puff pastry sheet. Using a sharp knife, cut slices that are about 1/2 inch thick.
• Place cut side down on a parchment paper lined baking sheet and brush sides and tops with the egg wash. Bake for 16 to 18 minutes. Allow to cool on a cooling rack for at least 5 minutes.

The post Cheddar and Smoked Summer Sausage Pinwheel Appetizers appeared first on The Little Kitchen.

Curtis loves pork, I can't say that enough. I'm not a pork fan but I do make it for him every so often. So when we were talking about favorite recipes we have that involve sage — pork chops are on the top of his list.

This is a super easy dish and serve it with your favorite rice or pasta and some sauteed green beans!

I made the sauce with half & half at Curtis' request first and then cooked the pork chops fairly quickly in a cast iron skillet. Once I removed the pork chops and set them aside (always let meat rest before cutting into it), I removed the skillet from the heat and then poured the sauce into the pan – so I could get all of the pan drippings into that sauce! It thickened up a little and…

I got two thumbs up for this dish! Curtis loved it!

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Pork Chops with Parmesan Sage Sauce Recipe

Servings 2

Ingredients

• 1 to 1.5 Tablespooons unsalted butter
• 1/2 cup half & half
• salt and pepper
• 2 Tablespoons parmesan cheese grated
• 1/8 teaspoon McCormick ground sage plus 2 pinches
• 1 pound pork chops bone-in, 2 pieces, rinsed with water & patted dry with paper towels

Instructions

• In a small saucepan, melt butter on medium-low heat. Add half & half and allow to simmer to cook and reduce for 1 to 2 minutes, stirring with a wooden spoon constantly. Add cheese and allow to melt. Continuing to stir the sauce, add the ground sage. Remove pan from heat and set aside.
• Season both sides of pork chops with salt, pepper and a couple of pinches of ground sage. Heat a cast iron skillet at medium high heat for about 3 to 5 minutes. Add pork chops to skillet and cook for 5 to 8 minutes on each side. Remove pork chops from skillet and put onto a plate and allow to rest for at least 5 minutes.
• Remove skillet from heat and add parmesan sage sauce to the skillet and stir, be sure to scrape bits from the bottom of the skillet. Serve pork chops with sauce on top.

Notes

From The Little Kitchen

I'm working with McCormick once again this season to share with you the Seasonal Seven Flavors, cinnamon, nutmeg, poultry seasoning, ginger, sage, vanilla, and peppermint, and most specifically I will be sharing recipes with sage in them. Check out the brown butter gorgonzola fries I made earlier this week.

Disclosure: This post is sponsored by McCormick. I love working with them and as always opinions are my own!

The post Pork Chops with Parmesan Sage Sauce appeared first on The Little Kitchen.