Hello, foodies…
Do you remember why this Sunday is a special episode of In the Kitchen with David? We won’t be airing on the main channel at Noon ET. Instead, you can watch the show on QVC.com or on QVC PLUS®, QVC’s second channel. (Check your cable guide to see if it's available.) We plan to replay the show all day on Sunday on QVC.com, so you can watch at 12, 3pm, 6pm…whenever your Father’s Day or weekend festivities come to a close. Isn’t that great?
After all, we’re celebrating YOU on Sunday and I'd have for you to miss it. We chose your all-time favorite recipes based on how many likes they got on Facebook, how many shares they had, and we also tallied your blog views and replies. So get ready for Chocolate Chip Lava Cookies, All-American Macaroni Salad, and Frozen Chocolate Peanut Butter Pie!! I’ll be making them start-to-finish during the show.
I’ll also be making my Antipasto Pinwheels, in light of June’s “No Bake, No Cook, No Fuss!” month.
Antipasto Pinwheels
Serves 4–8
Ingredients:
- 3/4 cup giardiniera
- 2 pepperoncini peppers, stemmed and seeded
- 1/4 cup pitted Kalamata olives
- 1/4 cup oil-packed sundried tomatoes
- 1 Tbsp capers
- 4 whole canned artichokes
- 1/2 cup mayonnaise
- 1 Tbsp prepared pesto
- 4 sundried tomato or spinach-flavored 10" flour tortillas
- 8 thin slices mortadella
- 12 thin slices Provolone
- 16 thin slices Genoa salami
- 12 thin slices prosciutto
- Sandwich picks
Directions:
- Add the giardiniera, pepperoncini, olives, tomatoes, capers, and artichokes to the bowl of a food processor and pulse until all of the ingredients are finely chopped. Reserve.
- Combine the mayonnaise and pesto in a small bowl. Place the tortillas on a flat work surface.
- Spread about 2 tablespoons of the pesto mayonnaise on each tortilla. Layer 2 slices of mortadella, 3 slices of Provolone, 4 slices of salami, and 3 slices of prosciutto over the mayonnaise spread, covering most of the surface of the tortilla.
- Spread about 1/3 cup of the reserved chopped vegetables over the surface of the meat. Roll the filled tortillas and secure with 5–6 sandwich picks along the seam of each, about 1" apart. Slice about 1/2" off of each end of the tortilla and discard. Repeat the process with remaining tortillas.
- Slice each tortilla between each sandwich pick, creating pinwheels. Serve.
This recipe is prepared using the KitchenAidFood Processor with Accessories (K35182).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Speaking of "No-Bake, No-Fuss," we’ve also got a terrific recipe from one of my favorite bloggers—Megan from Project Housewife. You all know Mac, who appears as a guest from Masterbuilt here on QVC, and Megan is his wife—the glue that holds their family of FIVE together. She is one BUSY lady! Anyway, Megan found out about our theme and she embraced it wholeheartedly now that her little ones are home for the summer. And, she even shared a recipe of her own that’s quick and trouble-free.
Now’s the time to take advantage of late sunsets, full gardens and to enjoy a slower pace. That laid-back feeling that comes with the end of school brings a comfort that’s different from other seasons. Come June, the outdoors are lush with life, the critters conduct their own little symphonies as the sun goes down and warm evenings are best spent in the open air with good company. There’s not much that I love more than cooking and eating meals made with fresh herbs, fruits, and summer veggies! I’m thankful for folks who have the gift of growing (a skill I wish I had). This month, kick-back, cook from the garden, and enjoy a game or two of capture the flag…family style! My mantra this summer is let go and live well.
To this housewife and mom of three little blessings (4, 3, and 8 months), no bake, no fuss meals are as valuable as gold. Like many of you, it’s not unusual for me to find a tiny ninja attempting to fly from a ceiling fan or a princess painting a mural on her wall with my hot pink lipstick. No matter what your story, life is exhausting. Just last night I tried to put toothpaste in my contact case…no bueno! I think you’ll agree that we’ve hit the jackpot with this simple, fresh, super healthy…but tastes like candy…recipe. Enjoy!
[Happy Father’s Day, to all you fellas; And to the very special dad in our house, I appreciate all your hard work and the time you invest in our kids while you’re home and when you’re away. We won the lottery with the Mac-daddy!]
Haha! Megan said it better than I could, but Happy Father’s Day to ALL the husbands, dads, and granddads out there. For your blog question today, foodies, tell me how you’re celebrating—or remembering—those fatherly figures today? Are you cooking up his favorite foods? Spending the day together outside? I’ll see you Sunday—on QVC.com for our live webcast—at Noon ET.
Keep it flavorful!
—David
