Marinade
2 limes, divided
1 orange, divided
2 tbsp canola oil
1 tbsp Carnitas Slow Cooker Seasoning
2 garlic cloves
Sandwich
1 boneless pork tenderloin (1 lb )
1 large ciabatta loaf or 4 individual loaves
2 tbsp Dijon mustard
¼ cup mayonnaise
8 slices Swiss cheese
8 slices ham
¼ cup sliced dill pickles
To make the marinade, use the Juicer to juice 1 of the limes and ½ of the orange. Add the juice, oil, seasoning, and garlic pressed with the Garlic Press to the Measure, Mix & Pour®; mix until blended
Trim the pork and cut in half widthwise, then in half lengthwise Place the pieces into a medium bowl and add ¼ cup (50 mL) of the marinade to the pork Let them sit in the refrigerator, covered, for at least 5 minutes, or up to 30 minutes.
Cut the remaining lime in half. Heat the Nonstick Double Burner Grill and one Grill
Press over medium heat for 3–5 minutes.
Add the pork to one side of the grill and cover it with the Grill Press. Add the remaining citrus halves to the other side. Grill for 8 minutes, turning the pork halfway through cooking
Transfer the pork to a medium bowl and chop with the Salad Chopper Carefully juice the grilled citrus and add it to the pork, along with the remaining marinade
Carefully wipe the pan with a paper towel. Heat the pan and two presses over medium heat for 3–5 minutes.
To assemble the sandwich, slice the ciabatta in half with a Bread Knife and remove some of the interior bread. Combine the Dijon and mayonnaise and spread on each side of the ciabatta. Layer the bottom and top half with the cheese. Then fill with the pork, ham, and pickles
Grill the sandwich, covered with the press, for 6–8 minutes, turning halfway through cooking, or until the cheese is melted and the bread is crisp Cut the sandwich into 8 pieces
4 ounces reduced-fat cream cheese (Neufchâtel), softened
1 tablespoon milk
1 packet (1 ounce) dry ranch dressing mix, divided
1 small garlic clove, pressed
4 boneless, skinless chicken breasts (about 4 ounces each)
8 slices (1/2 inch thick) sourdough bread
Vegetable oil
2 tablespoons all-purpose flour
1/2 small cucumber, sliced
2 plum tomatoes, sliced
1/2 cup sliced red onion
1 carrot, cut into julienne strips
1 cup alfalfa sprouts
1 firm, ripe avocado, sliced
In Small Batter Bowl, combine cream cheese, milk, 2 teaspoons of the dressing mix and garlic pressed with Garlic Press; mix well and set aside. Place each chicken breast between 2 pieces of Parchment Paper Flatten chicken to 3/4-inch thickness by alternately pounding and rolling with Baker's Roller®. Heat Grill Pan over medium heat 5 minutes. Lightly spray one side of each bread slice with vegetable oil using Kitchen Spritzer. Place half of slices, oiled side down, in pan Grill 2-3 minutes on oiled side or until toasted Remove bread slices to Stackable Cooling Rack. Repeat with remaining bread slices. Combine remaining dressing mix and flour in Flour/Sugar Shaker; mix well. Sprinkle chicken evenly on both sides with flour mixture, shaking off excess; lightly spray chicken with oil Place chicken in pan; cook over medium heat 5-7 minutes per side or until chicken is no longer pink in the center. Remove from pan; cool slightly. Refrigerate while preparing vegetables. Score cucumber lengthwise using Zester/Scorer Remove seeds using The Corer™ Using Ultimate Mandoline fitted with v-shaped blade, thinly slice cucumber, tomatoes and onion. Cut carrot into julienne strips using Julienne Peeler. To assemble sandwiches, spread cream cheese mixture onto untoasted side of each bread slice using Small Spreader On 4 of the bread slices, evenly layer cucumber, tomato, onion, chicken, carrot, alfalfa sprouts and avocado. Top with remaining bread slices, pressing firmly. Slice sandwiches diagonally in half using Bread Knife. Serve immediately.
Apricot Dijon Chutney
¾ cup apricot preserves
½ cup dried cranberries, coarsely chopped
⅓ cup finely chopped red onion
2 tbsp white wine vinegar
2 tbsp Dijon Mustard Rub or 2 tsp (10 mL) Dijon mustard
Sandwiches
8 slices Texas toast
6 oz brie cheese, thinly sliced
2 cups baby arugula or spinach
12 oz sliced roasted turkey breast or deli turkey
4 tbsp butter, softened and divided
For the chutney, combine the preserves, cranberries, onion, vinegar, and rub or mustard in a small microwave-safe bowl. Microwave, uncovered, on HIGH for 2–3 minutes, or until boiling Cover the bowl and refrigerate until chilled
To build the sandwiches, evenly spread 2 tbsp of the chutney onto each toast slice Top 4 of the toast slices with brie, arugula, and turkey Top with the remaining toast slices, chutneyside down
Heat a griddle or cast iron pan over medium heat for 3 minutes. Spread ½ tbsp (7 mL) of the softened butter onto the top and bottom slices of each sandwich. Place the sandwiches into the pan and cook 2–3 minutes per side, until the bread is evenly toasted. Remove from the pan, slice, and serve.
1.UseQualityIngredients
2.IncorporateSaucesandSpreads
3.RemembertoAddVegetables
4.KeepProperPairingsinMind
5.GetCreativeWithCheeseOptions
6.TryDifferentKindsofBread
7.AddaLittleSweetness
8.PileonThinly-SlicedMeat
9.LayerEachItemIntentionally
10.GrilltheFinalProduct
¼ cup butter, softened (½ stick)
3 garlic cloves, pressed
8 slices Italian bread
1 oz. Parmesan cheese, finely grated (½ cup)
1 lb. chicken tenders
1 ½ tbsp Everything but the Pizza Seasoning
1 tsp vegetable oil
8 slices low-moisture, part-skim mozzarella cheese
Optional: Ranch dressing or marinara for serving
Set the Deluxe Electric Grill & Griddle with the griddle plates to "GRIDDLE"
Combine the butter and garlic in small bowl Spread one side of each slice of bread with the butter mixture, then sprinkle the Parmesan over the buttered bread slices.
Season the chicken with the seasoning and oil in a medium bowl. Add the chicken to the grill and cook, closed, until the internal temperature reaches 165°F (74°C), 3–4 minutes.
Remove the chicken and cut it into thirds. Carefully wipe the griddle with a paper towel (see cook’s tips).
Place 4 slices of bread, butter-side down on the grill. Add the chicken and 2 slices mozzarella cheese. Top with the remaining bread, butter-side up.
Close the grill and adjust the lid so it touches the top of the bread. Cook the sandwich until the bread is golden brown and the cheese is melted
Cut each sandwich into thirds and dip them in ranch dressing or marinara, if you’d like
2 eggs
1/4 cup milk
8 slices (1/2 inch thick) Italian bread
8 slices (1/2 ounce each) Swiss cheese
6 ounces thinly sliced deli ham or turkey or combination of both
1 tablespoon butter or margarine
Powdered sugar (optional)
1/2 cup strawberry preserves
In Small Batter Bowl, combine eggs and milk; whisk until smooth using Stainless Whisk. Pour egg mixture into shallow bowl Dip one side of 4 bread slices in egg mixture Place bread, egg side down, on Large Grooved Cutting Board.
For each sandwich, place 1 cheese slice on bread Top with 1 1/2 ounces ham and additional cheese slice Dip one side of remaining bread slices in egg mixture; top sandwiches, egg side up.
Melt butter in (12-in ) Skillet over medium heat Cook sandwiches about 2 minutes on each side or until golden brown, turning with Nylon Turner. To serve, sprinkle sandwiches with powdered sugar using Flour/Sugar Shaker, if desired Serve with strawberry preserves for dipping
Pulled Pork
3 ½ tbsp Smoky Applewood Rub, divided
2 tbsp olive oil
3 ½ lbs. boneless pork shoulder, cut into 3 equal pieces
½ onion, diced (about 2 ⁄3 cup/150 mL)
2 garlic cloves, pressed
⅔ cup fresh orange juice (about 2 oranges)
1 cup chicken stock
1 tsp salt
1 cup barbecue sauce, plus more for drizzling
Pineapple-Cabbage Slaw
⅓ cup mayonnaise
1 tsp apple cider vinegar
½ tsp salt
¼ tsp black pepper
2 cups finely shredded cabbage
1 ½ cups finely shredded purple cabbage
1 cup thinly sliced pineapple
8 brioche buns, lightly toasted
Whisk together the rub and oil in a large bowl. Add the pork shoulder and mix until the pieces are fully covered with the seasoned oil
Place the onion, garlic, orange juice, and stock into your slow cooker and top with the pork shoulder pieces. Cover and cook on low for 8 hours.
About 45 minutes before the pork has finished cooking, make the slaw by combining the mayonnaise, vinegar, salt, and pepper in a large bowl Add all the shredded cabbage to the bowl and toss together until coated. Fold in the pineapple strips until evenly mixed.
Cover the slaw with plastic wrap and refrigerate until about 10 minutes before you’re ready to serve.
Remove the pork from the slow cooker and transfer it to a large baking dish. Shred the pork with two forks, removing any large chunks of fat or gristle. Sprinkle salt and barbecue sauce over the pork and stir together until evenly combined.
To assemble the sandwiches, place the pulled pork on the buns and top with the slaw. Drizzle with additional barbecue sauce, if you’d like.
No AC, no problem! All you need is a regular fan, a bowl and some ice. Firstly, place the ice in the bowl. Secondly, place the bowl in front of your fan. Finally, turn on the fan – voila! The ice is melting and the fan is picking up the evaporating cold air and sending it around the room. Just remember to stack up on ice and refill the bowl. AC who?
Freeze your smoothies
Can you think of a yummier way to cool down than eating a cold delicious treat? There are plenty of sweet frozen goodies to indulge in. Berries and other fruits are both nutritious and delicious. Moreover, freeze your smoothies or juices for a healthy snack you can always have on hand!
Sleep
Ancient Egyptians were ahead of their time in many things, including sleep techniques. To cool themselves off, they would soak their blankets in cold water before bed. You can improve on this method by pointing a fan at yourself while you sleep The water from the damp towel or sheet lying on top of you will evaporate and cool you off in the process. Additionally, you can put a dry towel under you to avoid soaking the bed.
Start a water fight
Cooling off while having fun? Count me in! Prepare your water guns and water balloons, hide your electronic devices and pick an opponent.
Eat light
There’s a good reason a salad is so popular when it is hot. You don’t have to heat up the house. Make a salad bar and let everyone make their own salads.
Keep your (feet)
Go barefoot. The sweat on your feet evaporates easier, cooling you down in the process. Another great idea is to treat yourself to an ice bath for your feet. This is especially helpful if you had a long hot day of walking or standing around. mind into cooling us down Dig up old family photos and reminisce about the good old days when you were freezing.
Take an old garden hose, poke holes with a ¼” drill (only drill through one side of the hose), attach a hose cap and then string the hose above where you will be sitting in the yard or on your deck.
1. Plus early access to a new fall product
2. Your guests gifts with their purchase
3. Double donations for Fundraiser parties:
