Tuesday, July 18, 2017

Instant-Pot Pulled Pork and Slaw Sandwich


If you're coming over, bring an appetite! This mouthwatering sandwich is packed with flavor and the pork so tender, you can shred it with a fork in less than an hour!

(Read instruction manual thoroughly to learn about your Instant Pot before trying this recipe.)


- 1, 3 lb. pork roast, boneless and trimmed of excess fat
- 3 Tbs packed brown sugar
- 1 1/2 Tbs smoked paprika
- 1 tsp. ground cumin
- 1 tsp. coarse salt
- 1/4 tsp. freshly ground pepper
- 3/4 cup water
- 1/2 cup apple cider vinegar
- 1/2 cup ketchup
- hamburger buns

Cut the pork roast into 4 equal pieces. In a small bowl, combine the brown sugar, paprika, cumin, salt, and pepper. Rub the pork roast on all sides with the spice mixture. 

Add the water, vinegar, and ketchup to the Instant Pot and stir. Add the pork and secure the lid.  Select "Manual" and cook at high pressure for 45 minutes. After the cooking is complete, select "Cancel" and use a natural release. Transfer pork to a plate and let it cool slightly. Shred with a fork. Select "Sauté" and simmer the sauce for 15 minutes. Add sauce to pork and stir to combine. Serve on soft hamburger buns and drizzle with more sauce if needed. Enjoy! 



- 1 medium head green cabbage, finely shredded
- 1/2 cup carrots, finely shredded
- 3/4 cup light mayonnaise
- 2 Tbs light sour cream
- 1 Tbs Splenda
- 2 Tbs white vinegar
- 1/2 to 1 Tbs dry mustard (depending if you want less or more of a kick to your slaw)
- 1/2 tsp. celery seed
- salt and pepper for taste, optional

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, Splenda, vinegar, mustard, celery seed, salt and pepper in a medium bowl, and then add the cabbage mixture. Mix well to combine and taste for seasoning. Enjoy! If you'd like a printer-friendly version of these recipes, Click Here.

"Write it on your heart that everyday is the best day of the year." - Ralph Waldo Emerson

Sunday, July 16, 2017

Instant-Pot Veggie Rigatoni and Meatballs


After receiving my new Instant Pot in the mail, I was a little intimidated after examining all the features and reading through the instruction manual. It seemed like it might take quite a bit of effort to use this contraption. I was very curious to see if it really cooked meals faster with less effort. I love to cook so it does not bother me to be in the kitchen for a little while preparing something amazing for my family. After creating this "one-pot" rigatoni and meatball meal in less than 30 minutes, I have to say, "This is one AWESOME pot!" Looking forward to creating many more dishes using my Instant Pot and sharing the recipes with my "Points In My Life" followers. :)

(Read instruction manual thoroughly to learn about your Instant Pot before trying this recipe.)


- 1 lb ground turkey
- 1/2 cup Panko breadcrumbs
- 3 Tbs grated parmesan cheese, plus extra for garnish
- 1/4 cup yellow onion, chopped small
- 2 garlic cloves, minced
- 1 Tbs fresh basil, chopped small, and more for garnish
- 1 egg
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 3 Tbs olive oil
- 1, 14.5 oz. can diced tomatoes, undrained
- 1, 15 oz. can tomato sauce
- 1/2 cup water
- 8 oz. Veggie Rigatoni, uncooked

In a large bowl, combine turkey and next 8 ingredients, down to and including pepper. Mix well, and form 1 1/2 inch meatballs. Place meatballs on a plate. Preheat the Instant Pot by pressing "Sauté" on high heat. Once hot, add olive oil. Place the meatballs, in a single layer, in the pot. Cook for 1 minute. Add tomatoes, tomato sauce, water, and rigatoni. Carefully push the pasta down so it's submerged in the tomato mixture. Select "Manual" and cook at high pressure for 5 minutes (sealing lid). Once cooking is complete, select "Cancel" and let sit for a minute or two. Place a towel over the lid and use the quick release to let out the steam. Serve topped with more basil and parmesan if desired. Enjoy. If you'd like a printer-friendly version of this recipe, Click Here.

"Sometimes it's good to have a little patience. Other times, 
use the Instant Pot." - Me :) 

Friday, July 14, 2017

Open-Faced Chicken Pot Pie


This creamy chicken and vegetable mixture is placed on whole-grain toast for a twist on chicken pot pie. Still that same savory flavor without all the fattening crust.


- 3 Tbs olive oil
- 1, 8 oz package cremini mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 1/4 cups chicken stock
- 1/2 cup matchstick carrots
- 3/4 cup frozen peas
- 3/4 cup frozen corn
- 1/2 tsp. coarse salt
- 1/4 tsp. black pepper
- 6 oz. cooked rotisserie chicken, shredded
- 4 slices whole grain bread, toasted
- fresh parsley for garnish

Heat oil in a large skillet over medium-high heat. Add mushrooms and cook until they are browned, about 4 minutes. Sprinkle flour in the pan and stir, coating mushrooms, about 1 minute. Add chicken stock and carrots and cook for about 4 minutes, until carrots become crisp tender and the stock begins to thicken. Add peas, corn, salt, pepper, and chicken; and stir until cooked through. Toast bread and top each slice with chicken pot pie mixture. Garnish with fresh parsley. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Sometimes our greatest accomplishment is just keeping 
our mouth shut." - Anonymous

Wednesday, July 12, 2017

Chilled Sweet Corn Soup


Who wants hot soup when it's 100 degrees outside? This chilled corn soup is very refreshing and creamy, and can be topped with just about anything you'd like. I topped mine with fresh basil pesto as well as bacon and sour cream. 


- 4 large ears of sweet yellow corn, cooked and shucked (about 3 cups corn)
- 2 Tbs unsalted butter
- 1/2 cup yellow onion, chopped
- 2 garlic cloves, chopped
- 1/2 tsp. coarse salt
- 1/2 tsp. pepper
- 1 cup water
- 2 Tbs olive oil
- 1 tsp. white wine vinegar
Toppings of your choice: bacon, sour cream, pesto, corn relish, etc. 

Cut kernels from corncobs and place in a bowl. Using a grater, scrape pulp from corncobs into another small bowl. Discard cobs.

Melt butter in a large skillet over medium-high heat. Add onion, garlic, salt, and pepper and let cook until tender, about 4 minutes, stirring often. Add water and reserved corn pulp. Bring to a boil and then reduce heat and let simmer 4 minutes. Transfer to a blender and add olive oil. Remove center piece from blender lid to allow steam to escape. Hold a towel loosely over the lid to prevent any hot liquid from splashing on you. Process until smooth. Pour mixture into a bowl, add vinegar, and stir. Cover and place in the refrigerator until chilled. Spoon into small bowls and top with your favorite toppings. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"H.O.P.E - Hold on. Pain ends." - Anonymous

Sunday, July 9, 2017

Pan-Seared Tuna Steaks


These tuna steaks are seared to perfection without overcooking the center. Sprinkled with cracked pepper and seared in sesame oil, they have a robust flavor that keeps you coming back for more!


- 4, 6 to 7 oz. yellowfin tuna steaks
- cracked pepper
- 2 tsp. sesame oil
- 2 Tbs soy sauce
- 1/4 cup dry sherry
- fresh chives

Sprinkle cracked pepper on both sides of tuna steaks. Heat a large skillet over medium-high heat with sesame oil. Place tuna steaks in skillet and sear about 3 minutes on each side (until you have a good sear on the outside and the inside is just opaque but not too done. It should still be pink in the center.) Remove tuna to a plate and keep warm. Add soy sauce and sherry to the skillet and cook until liquid is slightly reduced (about one minute) scraping any brown bits in the skillet. Spoon sauce over tuna steaks and add fresh chives. Serve immediately and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Ways to my heart: Buy me food. Make me food. Be food." - Anonymous

Grilled Pineapple Lemonade


A delightful twist on lemonade. The grilled charred pineapple adds terrific flavor to this already refreshing drink!


- 6 oz. fresh pineapple, sliced
- 4 cups hot water
- 1/4 cup sugar
- 3/4 cup fresh lemon juice

Heat a grill pan over medium-high heat. Add pineapple slices and grill 3 to 4 minutes on each side, until dark char marks appear. Remove and cool. Combine hot water and sugar in a pitcher and stir until sugar dissolves. Place the pineapple and lemon juice in a blender, and process until smooth. Pour through a fine mesh sieve/strainer into pitcher with sugar mixture. Discard solids. Serve over ice and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"If life gives you lemons... and pineapple, make 
grilled pineapple lemonade." - Me

Tuna Ceviche


One of my husband's favorite things to eat. I've never made ceviche, and for some reason, I thought it would be a lot more difficult. Nothing could be easier! Now that I know that, I'll definitely be making it a lot more for him. 


- 1 tsp. chopped garlic
- 1/2 tsp. ground ginger
- 1/2 cup low-sodium soy sauce
- 1/4 cup fresh lime juice
- 2 Tbs chopped cilantro
- 1 lb good quality yellowfin tuna
- sesame seeds
- pinch diced jalapeños, optional

In a blender, puree until smooth the garlic, ginger, soy sauce, and lime juice. Remove to a bowl and mix in cilantro. Slice tuna into very thin strips or very small cubes. Place tuna on a serving platter and top with a little bit of the sauce. Add a few sesame seeds and diced jalapeños and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Good food... good mood." - Anonymous

Saturday, July 8, 2017

Chicken and Shrimp Kabobs with Basil Oil


Summer vegetables, fresh shrimp, juicy chicken and mouthwatering pineapple make these brightly colored kabobs easy to make and even easier to eat!


- 12 (10-inch) wooden skewers
- 2 cups water
- 2 cups loosely packed fresh basil leaves
- 1 Tbs white balsamic vinegar
- 3/4 cup olive oil, divided
- 2 tsp. coarse salt, divided
- 1 tsp. black pepper, divided
- 1 1/2 to 2 lb. boneless skinless chicken breast, cubed
- 1 lb peeled and deveined raw medium shrimp
- 1 orange bell pepper (red or yellow is fine as well)
- 1 large zucchini, cut into 1/2" to 1" pieces
- cocktail tomatoes
- fresh pineapple, cubed

Soak wooden skewers in water 30 minutes and then drain. In a medium sauce pan, bring 2 cups water to a boil. Add basil and stir constantly until all the leaves have wilted. Drain and pat leaves with a paper towel. Place basil, vinegar, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a blender. Process until smooth.

Preheat grill to 400 degrees. Thread chicken, shrimp, bell pepper, zucchini, tomatoes and pineapple on each skewer. Drizzle remaining 1/4 cup olive oil over skewers and sprinkle with remaining salt and pepper. Grill, turning skewers after 3 to 5 minutes, until chicken is done (the shrimp will cook a lot faster than the chicken). Transfer kabobs to a serving platter and brush evenly with basil oil. Use remaining basil oil for dipping sauce. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Don't waste your time looking back. Keep 
moving forward." - Anonymous

Friday, July 7, 2017

Tomato Basil Corn Salad with Shallot Miso Dressing


A very easy-to-make dish containing a white miso dressing that adds an earthy flavor to enhance the meaty flavor of the tomatoes. By salting the tomatoes and letting them set for 20 to 30 minutes, draws out their juices so they'll meld with the dressing when you combine all the components. Definitely a favorite! 


- 3 large ripe heirloom tomatoes, cored and cut into 1-inch pieces, or 2 cups halved cherry tomatoes
- 1/2 tsp. salt
- 1/3 cup extra virgin olive oil
- 1 Tbs parsley, minced
- 3 Tbs red wine vinegar
- 1/2 Tbs Dijon mustard
- 1 Tbs reduced-sodium soy sauce
- 1 Tbs white miso
- 1/4 cup diced shallots
- 3 cups fresh corn kernels
- 1/4 cup shaved parmesan cheese
- 1/2 cup fresh basil, torn into small pieces

Place tomatoes in a large bowl and sprinkle with salt. Let set 20 to 30 minutes. Combine oil, parsley, vinegar, mustard, soy sauce, miso, and shallots in a pint jar. Seal and shake until blended. You can also add these ingredients to a blender to combine. Add the vinaigrette dressing, corn, cheese and basil to tomatoes. Toss gently to combine, serve immediately, and most importantly, ENJOY! :) If you'd like a printer-friendly version of this recipe, Click Here.

"Life is 10% of what happens to you and 90% of how 
you react to it." - Anonymous

Monday, July 3, 2017

Turmeric-Pickled Deviled Eggs


What a beautiful color this tangy turmeric brine makes for these deviled eggs! A great-tasting smooth filling, that has a touch of curry, transform regular deviled eggs into something more appetizing and interesting. 


- 2 cups water
- 1 cup apple cider vinegar
- 2 Tbs ground turmeric
- 2 tsp. salt, divided
- 8 to 12 boiled eggs, peeled
- 3/4 tsp. curry powder
- 1/4 tsp. cumin or garam masala 
- 1/4 cup mayonnaise 
- 3 Tbs sour cream
- 1 Tbs yellow mustard
- 2 Tbs fresh chopped chives, divided

Combine 2 cups water, vinegar, turmeric, and 1 teaspoon of salt in a bowl or large jar. Add eggs and chill 4 to 8 hours (or overnight). The longer you leave the eggs marinating in the brine, the more vibrant the color gets. Drain eggs and pat dry. 

Heat a small skillet over medium heat. Add curry powder and cumin or garam masala (which is what I used), stirring constantly until fragrant; about one minute. Cool. 

Cut eggs in half cross-wise and carefully remove yolks. Place yolks in a mini food processor. Cut a sliver off each rounded bottom of egg white (so eggs will sit flat). Add mayo, sour cream, mustard, and remaining 1 teaspoon salt to the food processor. Pulse until smooth. Add 1 1/2 tablespoons of the chives to the processor and pulse until combined. Divide filling evenly among egg whites and top with additional chives. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Every new day is a chance to change your life." - Anonymous