I love burgers and am so happy to finally be able to participate in Girl Carnivore‘s #BurgerMonth. Enter the giveaway below! We eat a fair share of cheeseburgers and grill out often year-round (yay for living in Florida!). When I was coming up with ideas for this month’s burger, one flavor profile stood out – Cuban sandwiches.

I grew up in Miami, and while I am not Cuban – or Hispanic for that matter – it greatly influenced my life and what I ate. Cuban sandwiches and Medianoches were always a go-to, and my very favorite Cuban meal is Vaca Frita.

We would frequent the local Cuban bakeries for pastelitos on the weekend. One of my favorite memories as a child was when a family friend took us to this little Cuban cafe and I was first introduced to pan tostado and cafe con leche – it was a delicious culinary experience and one that I have always remembered. We often visited our favorite Cuban restaurant and order tostones, arroz con pollo, vaca frita, and so much more. The tastes and smells of Miami will always be a part of who I am, even though I no longer live there.

Back to the burger – how could I pass up the opportunity to recreate a favorite sandwich in burger form. Authentic Cuban bread is a must for this recipe. Luckily my grocery store carries it, so I didn’t have to trek across town to find some.

The sandwich is relatively simple if you have all the parts. Cuban bread, mustard, pork, ham, Swiss cheese, and sweet pickles are the original components. We made slow cooker pork the other night, so I used leftovers for my sandwich. Pulled pork is always good to have in the freezer for an easy meal, and is perfect on my Cuban sandwiches.

Grab a side of plantain chips, maduros, yuca fries or arroz con frijoles to accompany the Cuban Sandwich Cheeseburger for the full experience. I hope you enjoy my homage to my hometown with this delicious #BurgerMonth creation! Don’t forget to enter the giveaway below!!

The post Cuban Sandwich Cheeseburger appeared first on Love and Confections.

I combined my love of everything bagels and macaroni and cheese, and it is epic! BrunchWeek day 3 for me is all about a twist on a classic comfort food. What better way to use one of my favorite cheeses – Cabot Everything Bagel Cheddar. I seriously hoard this and don’t like to share. It’s my favorite of the flavored cheeses.

This mac-n-cheese is special because it also has cream cheese in the sauce. You can’t have an everything bagel without the cream cheese! I made a modified roux, because we don’t always have time for that… and it had a good tang that is distinctive.

The Cabot Everything Bagel Cheddar is encrusted with everything spices and seeds, and looks so good mixed throughout the macaroni. I am partial to elbows for my mac-n-cheese, but you can use another shape – fusilli or orecchiette would work too.

I topped mine with more everything bagel spice and chives. You can buy the spice at the some grocery stores or through online shops. I also have a recipe from my Everything Bagel Rolls two years ago for #BrunchWeek. I usually have all the spices and seasonings at home, and make my own mixture. It’s great for not only putting on baked goods, but also veggies, chicken and fish! So many everything bagel possibilities!

One of my neccessities when making a roux, or roux-like sauce is to use gravy flour. It is a specific, fine flour that is perfect for sauces and gravy. I even use it in place of all purpose flour when I need to grease and flour my bundt pans. Don’t skip this ingredient – it makes a difference.

Here are some items I used for today’s post:

This is such a different mac-n-cheese than what people are used to, so I really hope you like it. Also, mixing some crispy bacon pieces inside and topping with a fried egg is definitely my kind of brunch. Who loves a good runny yolk? Yep, totally remaking this recipe with bacon and eggs now! Bring on the runny yolk love!

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Appetizers:
Cheesy Artichoke Bruschetta from Daily Dish Recipes.
Cheesy Artichoke and Sun-Dried Tomato Bread from Family Around the Table.

BrunchWeek Egg Dishes:
Greek Asparagus Quiche from The Spiffy Cookie.
Ham Egg Cups – 2 Ways from Big Bear’s Wife.
Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor’s Adventures.
Roasted Red Pepper Asparagus Egg Tart from Rants From My Crazy Kitchen.
Sous Vide Italian Egg Bites from Wholistic Woman.
Steak and Egg Mini Quiches from The PinterTest Kitchen.

BrunchWeek Breads, Grains, and Pastries:
Chocolate Glazed Almond Donuts from The Bitter Side of Sweet.
Cinnamon Twist Bread from That Skinny Chick Can Bake.
Everything Bagel Crackers from Mildly Meandering.
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen.
Vanilla Funfetti Donuts from Hezzi-D’s Books and Cooks.

BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections.
Farmhouse Cheddar ‘N’ Egg Laminated Biscuit Sandwiches from Culinary Adventures with Camilla.
Instant Pot Shrimp & Grits from The Crumby Kitchen.
Sweet & Savory Monte Cristo Blueberry French Toast from Kudos Kitchen by Renee.
Peach and Riesling Glazed Ham from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Asparagus with Easy Blender Hollandaise Sauce from Caroline’s Cooking.
Grits au Gratin from The Barbee Housewife.
Macerated Strawberry Sauce from Amy’s Cooking Adventures.
Primavera Pasta Salad from It Bakes Me Happy.
Pickled Asparagus from A Day in the Life on the Farm.

BrunchWeek Desserts:
Caramel Apple Cake from Eat Move Make.
Coconut Sour Cream Pound Cake from My Catholic Kitchen.

Rustic Raspberry Lemon Cheesecake Tart from Sweet Beginnings.
Vintage Gold Cake from Cooking With Carlee.

Until next time, 
LOVE & CONFECTIONS!

Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #Brunchweek posts or entry.

The post Everything Bagel Macaroni and Cheese #BrunchWeek appeared first on Love and Confections.

Growing up in my mom’s family, Braciole (commonly pronounced /bra’zhul/) was served as a special treat or for holidays. When sliced, a beautiful pinwheel of tender meat and stuffing sits atop a bed of homemade sauce and spaghetti. Shaved or grated Parmesan cheese and a sprinkling of fresh basil or parsley finish the dish.

Braciole is a masterpiece, that when done right, turns into a delicious dish that any Italian American grandmother would be proud of. This recipe is my grandmother’s, or as close as we can get to it. She unfortunately never wrote this one down before she passed away, but my mom, aunts and I have come up with a recipe that is close to hers.

The cut of beef you choose is important. Most recipes you find online use flank steak, but my family and I prefer either thinly sliced top round or top sirloin. Today I am working with the Florida Beef Council to bring you my version of the perfect holiday meal – just in case you or a family member aren’t fans of turkey.

The stuffing can be made a few different ways. Some families use an egg to bind it, some use pine nuts, rosemary, prosciutto or sauteed onions. My grandmother made a slightly sweeter version with a handful of golden raisins sprinkled on just before rolling it up. My grandfather loved it that way, so that’s how we still cook it. I think it helps keep the inside moist and delicious. If you’re not a fan of raisins, you can just leave that part out.

In Italy, these are usually referred to as Involtini – thin slices of meat, rolled with a filling, either tied or skewered with wooden toothpicks, and served in some sort of sauce. A larger version, a roulade, can be made and roasted in the oven, but it doesn’t have quite the same flavor as the smaller packages that are simmered all day in homemade sauce.

The Braciole are slightly browned in a hot pan with olive oil before taking their glorious tomato bath. Since the pieces of meat are so thin, you just want a bit of color on them, not cook them all the way. Also, before serving, be sure to remove the toothpicks or string. You don’t want any unexpected mishaps when eating your Braciole. I usually serve mine alongside spaghetti with freshly grated Parmesan.

I hope you enjoy my family’s version of Italian Beef Braciole! My friends and I are sharing our #Beefsgiving menu with you – with links below – and hope you enjoy a delicious holiday with those you hold dear. For more great beef recipes and inspiration, head on over to the Florida Beef Council and follow on Twitter, Facebook, Instagram and Pinterest.

Italian Beef Braciole

By Love and Confections
Published 11/17/2017

Ingredients

• 2.5 – 3 pounds thinly sliced top round or top sirloin
• 4 cloves garlic, minced
• 4 tablespoons fresh parsley, chopped fine
• 4 tablespoons fresh basil, chopped fine
• 2 teaspoon fresh oregano, chopped fine
• 1/4 cup onion, finely diced, optional
• 1/2 cup Italian bread crumbs
• 3/4 cup grated Parmesan cheese
• salt and pepper, to taste
• 1/4 cup golden raisins, optional
• butcher’s twine or wooden toothpicks
• 2 tablespoons olive oil for searing
• large stockpot with homemade or store-bought sauce

Instructions

1. If meat is in large strips, cut to 3-4 inch rectangles. Pound meat to 1/8-inch thick, with flat side of meat hammer, being careful to not create holes. Leave them on a plate or tray while preparing the filling
2. Combine all the ingredients for the filling, except raisins, in a medium mixing bowl. Measure roughly 2 tablespoons of filling per Braciole. Spread the filling onto the meat, leaving a small edge bare all around, to ensure the filling stays in. Sprinkle a small amount of raisins over the filling
3. Roll each one as tight as you can so the filling won’t fall out, then either tie with Butcher’s string or secure with wooden toothpicks.
4. Heat a large skillet. Add olive oil, and once it is hot, start browning the meat. If you don’t have a large enough skillet, you can sear meat in batches. Once the packages are slightly browned on all sides, immediately place into the sauce.
5. Simmer in sauce, on low, for minimum 4 hours, stirring occasionally. Check the meat’s tenderness around 4 hours and determine if more cooking time is needed. You can also cook Braciole in a slow cooker on low.
6. Before serving, remove any string or toothpicks. Serve over spaghetti. Enjoy!

Yield: 12-16 Braciole
Prep Time: 0 hrs. 30 mins.

Cook time: 4 hrs. 10 mins.
Total time: 4 hrs. 40 mins.

Until next time,
LOVE & CONFECTIONS!

Beefsgiving Recipes:

Cranberry Orange-Braised Instant Pot Beef Brisket from The Crumby Kitchen
Epic Beef Wellington from Go Epicurista
Instant Pot Beef Roast from April Go Lightly
Italian Beef Braciole from Love and Confections
Roast Beef from Katie’s Cucina
Slow Cooker Beef Bourguignon from Girl Abroad

I have an ongoing relationship with Florida Beef Council as a recipe developer. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.

The post Italian Beef Braciole #Beefsgiving appeared first on Love and Confections.

My mom used to make this amazing almond-crusted chicken when I was little. It was usually an appetizer at a party, but I would fill my plate with them and could have it as my meal. I haven’t had it in a while and knew that it would be the perfect topping to my salad.

Stonyfield tasked us with creating a yogurt-based dressing to go along with Taylor Farms salad greens. So many options sprung through my head, and I had a hard time narrowing it down. I eat Taylor Farms quite often so coming up with a new salad took a little time thinking, and a little bit of craving.

I hadn’t had my mom’s almond chicken since childhood. Since I have a toddler (going on teenager), lately I have been thinking about all the delicious recipes my mom used to make for us as kids. I cook almost every night, but I want to cook more of the recipes I grew up with too. So, my mom and I made this chicken and I used it in my salad the next day. It is best when freshly made, but crisped up just fine in the oven too!

Homemade honey mustard is so easy to make. I had all the ingredients already in my pantry and whipped it up in less than 2 minutes. Homemade dressings are easy to make and it feels great knowing exactly what goes into them.

I love using Stonyfield Organic Yogurt in my dressings for that rich creamy texture. Greek yogurt is good for a dressing with body and when I want a tangy taste. Stonyfield’s Smooth & Creamy is also a great choice if you can’t find the Greek yogurt. I hope you try my almond chicken salad and homemade honey mustard yogurt dressing soon!

Almond Chicken Salad with Honey Mustard Yogurt Dressing

By Love and Confections
Published 06/30/2017

Ingredients

• Taylor Farms 50/50 Spring Mix and Sweet Baby Lettuce
• Almond Beer-Battered Chicken Fingers
• Tomato, diced
• 1/2 cup Stonyfield Whole Milk Greek Yogurt
• 2 teaspoons yellow mustard
• 2 teaspoons Dijon mustard
• 1 tablespoon honey
• 2 teaspoons apple cider vinegar
• salt and pepper, to taste

Instructions

1. Place salad greens in bowl. Top with sliced almond chicken and tomatoes.
2. In small bowl, mix yogurt, mustards, honey, vinegar, salt and pepper. Pour desired amount over salad. Alternately, cut chicken tenders and coat with dressing, then add to salad.

Until next time,
LOVE & CONFECTIONS!

The post Almond Chicken Salad with Honey Mustard Yogurt Dressing #StonyfieldBlogger appeared first on Love and Confections.

My mom used to make these amazing slivered almond, beer-battered chicken tenders when I was little. They were mostly as an appetizer for parties, but I would fill my plate with them and could have it as my meal.

Dipping sauces for them varied, but basically anything tastes amazing with them. Barbecue sauce, honey mustard dressing, or ranch are perfect accompaniments. You can even take a twist with dips like sweet chili, peanut sauce, or hoisin.

These chicken fingers take a little bit of prep work, but the results are amazing. The easiest way to make them is with a deep fryer. You can definitely fry these on the stove in a dutch oven, but to avoid splattering and making a mess, we have always friend them outside in an electric fryer. This Cuisinart CDF-100 Compact 1.1-Liter Deep Fryer, Brushed Stainless Steel would be a great option

We usually make a big batch when preparing these, so I scaled down the recipe a bit. If you have leftovers, they can be crisped up in the oven for another meal too. I will even eat these chilled right from the fridge (even though they are best eaten when freshly made) because I love them so much.

When making almond chicken for appetizers, you can cut a breast into 6 bite-sized pieces, or if you prefer strips, use chicken tenderloins, but make sure you remove the white tendon before coating in the batter. The chicken fingers are great on their own, but they are great on a salad or in a wrap! I hope you enjoy a family favorite and make my Almond Beer-Battered Chicken Fingers for your next gathering.

Until next time,
LOVE & CONFECTIONS!

This post contains affiliate links. 

The post Almond Beer-Battered Chicken Fingers appeared first on Love and Confections.

As the weather gets warmer, my family and I are outside more often. Whether it’s playing in the yard, going in the pool, or tending to our plants, we are enjoying the warm sunshine. We have an amazing herb garden that I absolutely love. Fresh herbs are essential in my cooking and baking, and Spring is a great time to get an herb garden started.

We have basil, Italian and curly parsley, rosemary, oregano, and mint. Nothing compares to the taste of fresh herbs in your dishes, but they have to start somewhere. After getting soil, plants, and seeds, it takes a little bit of work to get your garden set up. Sometimes I get a little too overzealous outside and have a sore back, but Extra Strength TYLENOL® from Target helps me get back into the garden with powerful relief of headaches, back pain and more.

My pasta primavera would not be complete without some delicious herbs from my garden. It is easy to customize the flavors, herbs and spices to your liking. I used parsley in my dish, but basil and oregano could easily be added for more flavor. I created this with just vegetables, as an easy side dish or stand alone meal, but chicken, beef, pork or shrimp can be added easily. 

Whether you’re a seasoned gardener or learning something new, it’s always good to read up on proper care of your herbs. Make sure you don’t over water them, they are in the correct amount of sunlight, and in a pot or bed big enough for them to grow. Take care of your herbs, and you will have a delicious garden to cook with!

I hope you enjoy my easy and delicious pasta primavera. When used as directed, for adults and children 12 years and older, Extra Strength TYLENOL® temporarily relieves minor aches and pains and temporarily reduces fever. Get out there and garden this Spring with help from TYLENOL®!

Easy Springtime Vegetable Pasta Primavera

By Love and Confections
Published 05/31/2017

Pasta Primavera is an easy and versatile Springtime dish. Sauteed vegetables and pasta are topped with lemon juice and Parmesan cheese. Any protein can be added for a heartier dish.

Ingredients

• 1 pound pasta
• 2 cups broccoli florets
• 2 cups asparagus, trimmed and cut into bite-size pieces
• 1 cup matchstick carrots
• 1 cup roughly chopped spinach
• 1 cup diced grape tomatoes
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Juice from half a lemon
• 1/2 cup reserved pasta water
• Parmesan cheese and parsley to garnish

Instructions

1. Cook pasta according to package, reserving some pasta water.
2. While pasta cooks, saute broccoli, asparagus and carrots in a large skillet with tight fitting lid in 2 teaspoons of olive oil. Place lid on and cook for 5 minutes stirring occasionally. Add half the pasta water an the spinach and tomatoes. Cook another 3-5 minutes until all the vegetables are cooked through.
3. Add in cooked pasta, seasonings and lemon juice. Stir to combine and heat through. Top with parmesan and parsley and serve

Yield: 4-6 servings
Prep Time: 00 hrs. 5 mins.

Cook time: 00 hrs. 10 mins.
Total time: 15 mins.

I am not a medical expert, and this post is not medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. ©Johnson & Johnson Consumer Inc. 2017. The third party trademarks used herein are trademarks of their respective owners.

The post Easy Springtime Vegetable Pasta Primavera #ForWhatMattersMost appeared first on Love and Confections.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

My best friend’s mom makes the best chicken salad, hands down. Some of my favorite memories growing up include attending their family parties and having Tammy’s chicken salad. As soon as I received a box of gorgeous Lady Alice Apples from Rainier Fruits, I knew I was going to create a variation on her chicken salad. Don’t forget to enter here for some great prizes for the #BrunchWeek giveaway.

This is a bit different than the chicken salad of my childhood, but I love the addition of apples. The apples give it a nice, sweet crunch, and I left the skin on so their gorgeous color would show through the salad. It’s nice to see bits and pieces of apples throughout, and gives it a twist on the classic.

I love having a variety of food at brunch, both sweet and savory, and chicken salad is a classic party dish. Whether it’s Mother’s Day brunch, tea parties, or a day with the girls, this chicken salad is sure to please. You can serve it with regular (or mini) croissants, wraps, rolls, or even lettuce cups.

Total time: 10 mins.








Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Almond Joy Iced Coffee from Hardly A Goddess
Rose Water & St. Germain Champagne Cocktail from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus Topped Eggs with Hats from That Skinny Chick Can Bake
Huevos Gratinados from Palatable Pastime

BrunchWeek Breads, Grains and Pastries:
Apple Banana Streusel Bread from Family Around the Table
Crispy Apple Cheesecake Danish from A Kitchen Hoor’s Adventures
Gooey Lemon Blueberry Pull-Apart Bread from Girl Abroad
German Apple Pancake from Sew You Think You Can Cook
Overnight Raspberry French Toast from Hezzi-D’s Books and Cooks
Peach Custard Tart from The Redhead Baker
Pecan Gingerbread Buns from Jane’s Adventures in Dinner
Pineapple Sweet Rolls from Cooking with Carlee
Raspberry and Chocolate Grilled Cheese from Brunch-n-Bites
Cinnamon Apple Sourdough Waffles from My Catholic Kitchen
Southwestern Style Farro Breakfast Bowl from Cooking in Stilettos

BrunchWeek Main Dishes:
Apple, Grape, and Walnut Chicken Salad from Love and Confections

BrunchWeek Fruits, Vegetables and Sides:
Apple & Grape Breakfast Salad from The Chef Next Door
Cheddar Broccoli Soup from Cindy’s Recipes and Writings
Fully Loaded Stuffed Potatoes from A Day in the Life on the Farm

BrunchWeek Desserts:
Champagne Pound Cake with Rose Water Frosting from Sweet Beginnings
Lemon Cheesecake Parfaits from Cookaholic Wife
Lemon No Bake Cheesecake from Feeding Big

Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

The post Apple, Grape, and Walnut Chicken Salad #BrunchWeek appeared first on Love and Confections.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

I chose a savory dish for day 2 of #BrunchWeek hosted by Me – Love and Confections and Christie from A Kitchen Hoor’s Adventures. Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway.

Pizza is an all-time favorite of mine, because there are so many different combinations you could have. I have wanted to make a breakfast pizza for a while and knew #BrunchWeek would be the perfect time to post. This pizza had to be extra special for this week, and luckily we have Michigan Asparagus and Red Star Yeast as sponsors this year.

I used an ricotta with herbs and cheese as a base, sliced asparagus, eggs and prosciutto to top it off. It is the perfect bite of crunchy, creamy, salty, gooey – basically everything you want in a good pizza. The crust uses Red Star Yeast Platinum Yeast, which gives it a great rise. The recipe I used makes enough dough for 2 pizzas, so I froze the second one for later.

Asparagus, Egg & Prosciutto Brunch Pizza

By Love and Confections, dough recipe from Red Star Yeast
Published 05/09/2017

Pizza for brunch isn’t always the obvious choice, but create a delicious dough with Red Star Yeast, top it with Michigan asparagus, prosciutto and eggs, and you have yourself the perfect #BrunchWeek pizza!

Ingredients

• Red Star Yeast Pizza Crust Recipe, makes 2 pizzas
• 3/4 cup ricotta
• 1/4 cup shredded parmesan
• 1 cup freshly grated mozzarella
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons minced fresh basil
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon minced fresh oregano
• Salt and pepper to taste
• 1 cup thinly sliced Michigan Asparagus
• 1 teaspoon olive oil
• 3 large eggs
• 6-8 thin slices of prosciutto

Instructions

1. Heat oven to 450F. Prepare dough according to website directions. Spread one piece of dough onto a cornmeal-crusted pizza pan.
2. In a medium mixing bowl, combine the ricotta, Parmesan, mozzarella, garlic powder, onion powder, basil, parsley, oregano, salt and pepper. Spread onto pizza, leaving 1 inch around for crust.
3. In a small bowl, toss sliced asparagus with olive oil, salt and pepper. Spread evenly over cheese mixture. Bake for 10-14 minutes.
4. Remove from oven and crack eggs onto pizza. Cook another 2-4 minutes, or until egg whites are cooked and yolk is still runny.
5. Remove from oven and let cool for 5 minutes. Place prosciutto slices on pizza and serve.

Prep Time: 02 hrs. 00 mins.

Cook time: 00 hrs. 18 mins.
Total time: 2 hrs. 18 mins.

Until next time,
LOVE & CONFECTIONS!


Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Apple Berry Smoothie from The Nifty Foodie
Apple Brunch Punch from Cooking With Carlee

BrunchWeek Breads, Grains and Pastries:
Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Breakfast Empanadas from Jane’s Adventures in Dinner
Buckwheat and Pepper Jack Waffles from A Kitchen Hoor’s Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D’s Books and Cooks
Raspberry Sweet Rolls from Cookaholic Wife
The Best Yeasted Wafffles from The Barbee Housewife

BrunchWeek Main Dishes:
Asparagus Pizza from Feeding Big
Asparagus, Egg & Prosciutto Brunch Pizza from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:
Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites

BrunchWeek Desserts:
Mini Rustic Apple Pies from Forking Up

Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

The post Asparagus, Egg & Prosciutto Brunch Pizza #BrunchWeek appeared first on Love and Confections.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RealFlavorRealFast #CollectiveBias

Carnitas are delicious, but waiting 8 hours for a slow cooker is not always ideal. While they are super safe, I don’t like leaving the house with a slow cooker on. Some days you want that slow cooked taste but can’t stay home to babysit it. That’s where my Carnitas Burrito Bowl comes in.

I found all my ingredients at my local Walmart, including the NEW Smithfield® Marinated Boneless Pork Shoulder Seasoned Carnitas. The 100% pork is marinated and pre-cut into smaller pieces – perfect for pan searing, like in my recipe below.

While I love burritos, sometimes a fresh and fast burrito bowl is best. I add cilantro rice, roasted corn,  and black beans. Tomatoes, lettuce, avocado, and fresh lime wedges are a must and all found in the produce section of Walmart. Sour cream and shredded cheese are great options too, and found in the dairy section at Walmart. It’s always fun to set up a burrito bowl bar, with each topping in separate bowls, so everyone can add what they like. It’s similar to those fast casual restaurants, but more delicious and in the comfort of your own home!

You can even use any leftover Smithfield Marinated Fresh Pork in homemade fried rice for dinner another night of the week! Smithfield Marinated Fresh Pork is versatile for any night of the week by sauteeing, grilling and roasting. I hope you enjoy all these delicious Smithfield® recipes. Also, here’s an Ibotta coupon for $1.00 off any of the NEW Smithfield® Marinated Carnitas, Homestyle Roast and Sweet & Smoky Roast.

Carnitas Burrito Bowl

By Love and Confections
Published 03/30/2017

Ingredients

• 1 package Smithfield® Marinated Boneless Pork Shoulder Seasoned Carnitas
• 1 cup uncooked rice
• 1 can black beans
• Pickled Onions
• Tomatoes
• Lettuce
• Avocado
• Sour Cream
• Cheese
• Lime wedges
• Cilantro

Instructions

1. Heat a large skillet on high. You can add a small amount of vegetable oil if you prefer. Working in batches, sear carnitas 1-3 minutes per side – depending on size of carnitas.
2. Remove seared carnitas and set aside while searing another batch. Once all seared, return all the carnitas to the pan, cover and cook on medium-low for 5 minutes or until internal temperature reaches 145°F to 160°F. Let rest then julienne.
3. While the meat cooks, cook rice and beans according to package directions. Heat corn in a skillet until warm and starting to brown.
4. Once rice is cooked, place in bowl and mix in cilantro. Portion out each component into a bowl: chopped lettuce, tomatoes, avocado, corn, black beans, carnitas, pickled onions, rice, and optional toppings sour cream, cheese and lime.

Yield: 4-6 servings
Cook time: 00 hrs. 30 mins.
Total time: 30 mins.

Until next time,
LOVE & CONFECTIONS!

The post Carnitas Burrito Bowl #RealFlavorRealFast appeared first on Love and Confections.

Bacon Jam & Ham BLT is a delicious and easy sandwich made with only 6 ingredients! Toasted Pepperidge Farm Farmhouse Hearty White, Hillshire Farm® Thin Sliced Honey Ham, Hellmann’s® Real Mayonnaise, tomato, spinach and bacon jam are sandwiched to make the perfect twist on the classic BLT.

I have a love of BLT’s from childhood, and always enjoy them when I want an easy and delicious sandwich. Today, I am re-working mine to include my 6 favorite ingredients. With bread as a vessel for all the BLT deliciousness, you can’t start a sandwich without quality bread, like Pepperidge Farm® from the bread aisle at Walmart. I love Farmhouse Hearty White because it is slow baked, crafted from a small batch recipe, and uses wholesome ingredients.

In the salad dressing aisle at Walmart, I found Hellmann’s® Real Mayonnaise. It is made with real, simple ingredients, like eggs, oil, and vinegar. I love using it to amp up my sandwiches by mixing it with fun flavors too. Hello, bacon jam mayonnaise is coming my way soon! Hillshire Farm® Thin Sliced Honey Ham is slow roasted for hours, has the perfect amount of sweetness with premium quality honey, and has no artificial flavors or by-products. Look for Hillshire Farm® Thin Sliced Honey Ham in the packaged meat section at Walmart.

B: Crispy bacon is usually a must, but sometimes I don’t feel like baking or frying bacon. That’s where bacon jam comes in. If you’ve never had bacon jam, you need to get your hands on some immediately! It is the perfect spread, in addition to the Hellmann’s® Real Mayonnaise, and gives such great bacon flavor while helping to hold the sandwich together.

T: A BLT is nothing without the tomato. I love having tomatoes on all my sandwiches, with the exception of peanut butter and jelly. Grilled cheese, Italian, tuna, you name it and I have a tomato on that sandwich. Make sure your tomato is nice and ripe, and cut in about 1/4-inch pieces – not too big and not too small.

When layering my sandwich, I place Hellmann’s® Real Mayonnaise on the inside of both pieces. Bacon jam goes on one side and tomatoes on the other. Spinach on top of the bacon and ham on top of the tomatoes. Sandwich it together and cut it diagonally, because that is a pretty cut, but you can also cut it straight across – I won’t judge.

Bacon Jam & Ham BLTs are perfect for any day of the week when you are in a time-crunch but want a delicious meal. Here are more creative sandwich ideas from Pepperidge Farm®. You might also like my Monte Cristo Grilled Cheese, made with Pepperidge Farm Farmhouse Oatmeal bread, Hillshire Farm® Thin Sliced Honey Ham, and Hellmann’s® Real Mayonnaise.

Cook time: 00 hrs. 01 mins.
Total time: 3 mins.

Until next time,
LOVE & CONFECTIONS!

The post Bacon Jam & Ham BLT #SandwichWithTheBest appeared first on Love and Confections.