This post is sponsored by Princess Cruises.

I love quick and easy meals. I really do. I also love laboring over a meal (when I have time on the weekends) and it coming out just right. It's such a feeling of accomplishment.

But during the week, it's all about the quick and easy! This recipe for BLT (bacon, lettuce and tomato) shrimp flatbreads is so easy!!!

I recently went on a Princess Cruise to the Mexican Riviera and I had an amazing time! I was fortunate to bring my friend, Nancie, with me!

We had so much fun! This is the Port of Los Angeles as we were leaving the port for Mexico!

We had sooo much good food on the cruise ship and off. I knew I had to come home and make some shrimp recipes for you to try!

After cooking the bacon, I left some of the bacon fat in the skillet. And then cooked the shrimp!

This is kind of a recipe un-recipe…because I just splashed in some vinegar and olive oil along with some salt and pepper!

This makes a delicious snack or dinner! I know you'll love it!!!!!

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BLT Shrimp Flatbread Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 flatbread pizzas

Ingredients

• 2 naan flatbreads
• 3 to 5 slices bacon cooked and chopped
• 1/2 pound shrimp if frozen, defrosted; peeled and deveined
• homemade pesto or store bought is fine
• chopped tomatoes
• baby arugula
• white wine or prosecco vinegar
• olive oil
• salt & pepper

Instructions

• Heat oven to 400 degrees F.
• Cook the bacon in a skillet and chop up. Set aside.
• Prep the shrimp. Dry the shrimp with paper towels and add salt and pepper. Using the same skillet (with some of the bacon fat still in the skillet), cook the shrimp 2 to 3 minutes on each side. Remove the shrimp and set aside.
• While the shrimp is cooking, add the flatbreads to the oven on a foil-lined baking sheet. Heat 4 to 6 minutes on each side (longer if your flatbreads are frozen).
• Add tomatoes, arugula, a couple of splashes of vinegar and olive oil as well as salt and pepper to a medium-sized mixing bowl. Toss to combine.
• Remove the flatbreads from the oven, spread the pesto on both. Add the tossed arugula and tomatoes on top. Then, add the shrimp and bacon. Serve immediately.

Disclosure: This post is sponsored by Princess Cruises. I only share with you brands that I love and share with you my own opinions.

The post BLT Shrimp Flatbreads 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.