Cuban Style Grilled Pizza on #SoFabFood #ad

Cuban Style Grilled Pizzas
Grilled pizzas are a summer hit at our house. Easy to make and little to clean up.
Classic Cuban Sandwich of pork, ham, Swiss, pickles and mustard served pizza style on grilled flatbread.
Start with delicious pork tenderloin seared on the grill.
Cuban Style Grilled Pizza grilled pork

Visit for the complete recipe and many more great meal ideas!

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Slow Cooker Apricot Chicken BBQ #TheRecipeReDux

Apricot Chicken BBQ sandwich
Slow Cooker Apricot Chicken BBQ made in one pot keeps the kitchen cool. Easy clean up too!
This month The Recipe ReDux challenged members to create a hot dish but keep our cool!

July 2017 – Theme

Beat the Heat with the Slow Cooker/Instant Pot/Pressure Cooker

Whether you go slow or fast, just don’t turn on the oven. Show us how to keep the kitchen cool by using one of these appliances: Slow cooker, instant pot, pressure cooker. (If you have none of these, use the microwave, rice cooker or another keep-cool appliance.)

Keeping the kitchen cool is a tough job this time of year. Sometimes I’m baking and cooking for my blog at the time then of course, there’s dinner to make too!

BBQ is my go-to slow cooker meal. Beef or pork roasts cook low and slow for tender pulled meat sandwiches. For BBQ I’ll make the sauce on the stovetop then mix in the meat.

That wasn’t going to work this time. Using the stove was not okay!

So for this chicken bbq I cooked chicken thighs with canned apricots, broth and spices in the slow cooker.

Apricot Chicken BBQ

When the chicken is done, remove it and pull thighs into smaller pieces. Add cornstarch, ketchup and seasonings to the slow cooker, stir. Add the chicken pieces. Set on high and cook until thickened.
Easy clean up too!

Food For Thought…Have you ever tried making sauces in a slow cooker? I love to hear your ideas in a comment below!

Slow Cooker Apricot Chicken BBQ

Slow Cooker Apricot Chicken BBQ


  • 1 1/2 lbs skinless, boneless chicken thighs
  • 1 (15 oz) can apricots
  • 1 cup chicken broth
  • 1 Tbsp thinly sliced ginger
  • 4 Tbsp cornstarch
  • 1/2 tsp red pepper flakes
  • 1 tbsp ketchup
  • salt and pepper to taste


  • Place chicken broth in slow cooker. Add thighs. Pour apricots with juice over chicken.
  • Cook on high 1 1/2 to 2 hours until fork tender.
  • Remove cooked chicken, shred and set aside.
  • Stir cornstarch, pepper flakes, ketchup, salt and pepper into the remaining broth in crock pot. Add chicken pieces.
  • Cook on high for 1 hour or until sauce thickens and coats chicken. Serve.
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More about the Recipe ReDux.

recipe redux

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.
Enjoy these great recipes to keep your kitchen cool this summer from The Recipe ReDux!


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Foodie Friends Friday Linky Party #226

Welcome to another fun Foodie Friends Friday Linky Party!

Please share your recipes, crafts and DIY projects with our friends!

Before we get started let’s say, “Congratulations” to last week’s winners!


You can find the links to our Host Favorite Picks here at Daily Dish Magazine!


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Blueberry Nocciolata Pastry Puffs #ad

Blueberry Nocciolata Puff Pastry

I recently received a jar of Nocciolata, chocolate hazelnut spread by Rigoni di Asiago to review. I received no further compensation for my review, recipe or post. Opinions are my own.

Blueberry Nocciolata Pastry Puffs

Blueberry Nocciolata Puff Pastry
It’s blueberry season here. What better way to celebrate than pairing blueberries with an easy, chocolate hazelnut dessert?

Nocciolata chocolate hazelnut spread is USDA certified organic, gluten free product.

From the website:

“It’s actually quite simple. Quality ingredients produce superior taste. Only certified organic ingredients go into each jar of creamy, dreamy Nocciolata. That means no chemicals, no artificial flavors, no GMOs and absolutely zero palm oil. Nocciolata is still made following the Rigoni’s exclusive family recipe. It is a slow process that uses only carefully selected ingredients like dark chocolate from the Antillean Islands, Italian hazelnuts (16%), brown sugar, skim milk and Bourbon vanilla extract.”

You can use it as a spread for toast, muffins or even pancakes.
Nocciolata pairs well with fruit. It’s chocolate right? :)

Blueberry Nocciolata Puff Pastry

I took ripe blueberries and mixed them with Nocciolata.
Take simple thawed puff pastry sheets, cut out circles. I used a Linzer cookie cutter.
Bake at 425 for about 10 minutes until puffed and thoroughly baked. You can egg wash the tops if you like.
puff pastry Nocciolata
Gently press an indent into cooled puffs. Fill with Nocciolata mixture.
Dust with a mixture of 1/2 cocoa and 1/2 powdered sugar.

Blueberry Nocciolata Puff Pastry

Blueberry Nocciolata Pastry Puffs
Connect with Rigoni di Asiago USA on social media:





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Food for Thought…How would you use Nocciolata chocolate hazelnut spread? I’d love to hear your ideas in a comment below!

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