Triple Decker Spicy Pulled Pork Grilled Cheese #Swoon

Ingredients:
6 Challah slices (about 1/2-inch thick)
4 slices Pepper Jack Cheese Butter
1/4 cup Refried Beans
3 tablespoons Pickled Jalapenos (using more or less to taste)
Kosher Salt 1/4 cup Sherry Vinegar
1/3 cup Sugar
3 tablespoons Spicy Mustard
3 tablespoons Hot Sauce (using more or less to taste)
1 cup Leftover Pulled Pork
1 Avocado (sliced)
2 tablespoons Pickled Red Onions (using more or less to taste)
3 tablespoons Fresh Cilantro Leaves

1.) Preheat a panini press to the low setting.

2.) 6 Challah slices (about 1/2-inch thick)
4 slices Pepperjack Cheese
Butter

Make two sandwiches, each of two slices of Pepper Jack Cheese sandwiched between two slices of Challah Bread. Spread Butter on the outside of the sandwiches. Place on the panini press and cook until crisp and golden brown on the outside, and the Cheese is melting.

3.)
1/4 cup Refried Beans
3 tablespoons Pickled Jalapenos (using more or less to taste)
Kosher Salt

Spread Refried Beans on one of the remaining Challah Slices, and top with a layer of Pickled Jalapenos and a pinch of Salt. Sandwich with the remaining Challah Slice and butter the outside of the sandwich. Place on the panini machine and cook until the bread is golden brown and crisp.

4.)
1/4 cup Sherry Vinegar
1/3 cup Sugar
3 tablespoons Spicy Mustard
3 tablespoons Hot Sauce (using more or less to taste)
1 cup Leftover Pulled Pork

In a saucepot over medium-high heat, add the Vinegar, Sugar, Hot Sauce, and Mustard. Stir together until Sugar has melted. Taste for seasoning, adjusting the acidity by adding more or less Sugar. Add the Pulled Pork and stir together until combined. Once the Pork is heated through, assemble the triple decker.

5.) 1 Avocado (sliced)
2 tablespoons Pickled Red Onions (using more or less to taste)
3 tablespoons Fresh Cilantro Leaves

Take one Grilled Cheese, and top with the Pulled Pork. Top the Pulled Pork with the Refried Bean sandwich, and spread the Avocado over the top of the sandwich. Top with Pickled Red Onions and Cilantro, and then top off with the remaining Grilled Cheese.

Are you drooling, yet?? We are!

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LTB – The Sisters Movement

It had been a looong, hectic, world wind, confusing few months… I am trying to think back, so I can tell you when it all started, but honestly – I can’t remember… Yikes.

  Well, I want to to fill you in on something that has taken place in my life, since September 2013. Becca, Julez started a new healthy eating regime. Julez & Becca started a blog, around their movement, and I decided to tag along. (I needed to loose some unwanted lbs, anyway, so what did I have to loose?)

  What these 2 girls are doing really is a good thing. Not only for them, but for you too! They aren’t there to be biased, n’ brag about them accomplishments, they are there to help encourage you & so many others too!!

Please check out their blog, I think you will really enjoy it!

http://www.LettuceTurnipBeetHealthBlog.Wordpress.com

QUOTED (with permission) FROM THEIR BLOG: “{Becca & Julez} started http://www.LettuceTurnipBeetHealthBlog.Wordpress.com because we both are living very hectic lives, but we are both striving to live healthier lives, food, mind, body, & soul.”

If you would like to read more, please checked out their blog, and check out their page, “The Two Sisters”.

  I know not many of you know what I am about to say, But as I said a week or so ago, I have been pushing myself in ways that I normally wouldn’t, but because I am loosing all of this weight, it has caused me to become much more self confident, so here is a little something about me… Enjoy!

>>>>  I was a #YOGI & a #GymBuff inmy younger years, but life kicked into overgear when I graduated H.S., and I quickly got out of the lifestyle. {Go Figure.}

  I want to become stronger, not only to strengenthen my Core, but also to strengthen my walk with the Lord.

In the process of strengenthing myself, & losing these lbs in a healthy way, I want to be a YOGI again, with a kick-butt bod!!
 
Most of you don’t know this, but I used to weightlift professionally. I was going to the gym on a regular basis; I had a kick-butt trainer who was very professional; he knew what he was doing; he taught me a lot of the tricks I know to this day.
He taught me many ways to get myself motivated, and ways to keep myself pushing myself harder, until I got the results I wanted/needed.

  I worked out in his gym, 7 days a week; 4 hours a day, core, arms, legs; I combined 2 hours of YOGI into every evening/morning, {Depending on the day & the activities planned.}

I wasn’t intrested in winning, or looking sickly buff; I wanted the knowledge, I wanted to build my body THE RIGHT WAY, AND I WANTED TO FEEL “GOOOOOD” ABOUT MYSELF.

Well, I have been following a few people, (Twitter, Blogs, Tumblr, etc.) and they; for the most part; have greatly inspired me to get back into the lifestyle.

There is one young lady I strongly admire, one who has inspired me the most – mainly thru her #Twitter, #IG, & her #Website >>>>> http://www.rachelbrathen.com <<<<>>>> http://www.rachelbrathen.com/blog/ <<<<<

No-Bake Paleo + Vegan Date Squares {Drool Time}

It is a chilly 68* in my neck of the woods, today, and I am snugging in bed, wanting to much on something healthy, warm & Oh so good for you, but it is too cold to get up out of bed, and do it…

  So I have decided to post this for ya’ll, and drool at the pictures…

If anyone wants to mail me a “Goodie Care Package” I will love you long time!!

Prepare to Drool…. in: 3,.. 2,.. 1,…  GO!

No-Bake Paleo + Vegan Date Squares

Allergens: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free

Cook time: 12 hours

Prep time: 20 mins

Serves: 16

Vegan and paleo no bake date squares made with fruit and nuts. The ultimate sinless dessert! Ingredients Crust 1 cup brazil nuts, soaked and dried ⅓ cup macadamia nuts, soaked and dried 1¼ cups shredded coconut 8 medjool dates, pitted ½ teaspoon pure vanilla extract ⅛ teaspoon sea salt Date Filling 2 cup medjool dates, pitted and chopped roughly 1 cup dried mission figs, hulled and chopped roughly Zest from a medium orange 1 teaspoon pure vanilla extract ⅛ teaspoon sea salt ¼ cup water Instructions To make the crust Add brazil nuts and macadamia nuts to the bowl of your food processor. Blend to small pieces.

Add remaining crust ingredients and pulse until everything is well mixed and the dough begins to form into a ball.

Press ⅔ of the crust into an 8X8-inch cake pan. Set remaining dough aside.

To make the date filling Add all ingredients but water to a large bowl, mix until fully incorporated.

Transfer half of the date mix to your food processor. Add water and blend until smooth.

Transfer back to the bowl with chopped fruits and mix thoroughly.

Drop date mixture onto prepared crust, smoothing out with the back of a spoon. Then, crumble remaining crust on top.

Cover and transfer to the freezer to chill overnight. This will help the bars form nicely and avoiding breaking when you’re cutting.

When ready to serve, cut into 16 bars.

Keeps for 10 days in the fridge or 4 months in the freezer.

Notes Soaked and dried nuts – you can make this recipe with regular raw nuts. Medjool dates – I made this recipe with medjool dates because they are softer and more pliable than honey dates. If you want to use honey dates for this recipe, you may have to soak them before hand.

Here’s a picture to give you an example of the size you should be going for for the ground nuts. It doesn’t have to be perfect, this recipe is very forgiving!

Once the crust is complete, firmly press it into your prepared pan. There’s quite a bit of natural oils so you shouldn’t have to worry about the dessert sticking to the pan. If you’re concerned with this, feel free to drape parchment paper over the sides of the pan.

Once the crust is in, add the date mixture.

Crumble the remaining crust over top and chill these babies for at least 12 hours!

– The Two Sisters –

VolpeLife_Tweet (@VolpeLife_Tweet) has shared a Tweet with you:

“VolpeLife_Tweet: Please stop by, & check out this brand new blog! http://t.co/SvOVKHp4y0&#8221;





http://twitter.com/VolpeLife_Tweet/status/377441900828962816


– The Two Sisters –

Sweet Green Smoothie Making {{Borrowed}}

Post borrowed from: http://theglitterguide.com/2011/07/15/healthy-and-delicious-smoothie-recipes/   #HealthyEveryDamnDay
– Ami
Hey Glitter Girls! Crystalin from In the City with Crystalin here to share some healthy and delicious smoothies with you! Blending up favorite fruits and vegetables is one of my go-to afternoon snacks. Not only do they fill me up, but they’re also loaded with a ton of nutrients. They almost always satisfy my sweet tooth! The best part about making smoothies? Every recipe is adaptable to your personal taste and what you may have on hand at home. My current favorite: frozen strawberries, almond milk, and dates. Smoothielicious!

Give these healthy concoctions a whirl, and sip your way through summer. Enjoy!

Refresh:

image

Mango Ginger — 2 cups frozen Mango, 1 cup frozen raspberries, 1 banana, ¼ cup chopped ginger, squeeze of lime, yogurt.

Savory:

image

Strawberry Date — 1 date, 1 ½ cup frozen strawberries, 1 cup almond milk. Optional: 1 scoop protein powder or 1 TBL of flaxseed oil.

Indulge (guilt-free):

image

Chocolate Peanut Butter – 2 TBL unsweetened cocoa powder, 2 TBL peanut butter, ½ banana, 1 cup almond milk, ice. 320 calories total.

Detox:

image

Green Smoothie — 1 cup baby spinach, 1 cup kale, 1 pear, 1 ½ cup of orange juice, and 1 frozen banana.

image

Cooking is relaxing

Oh, how I love rest days. I have not done anything today, no a thing. Well, except sleep. And for once, I don’t care. So, I am sitting here, watching a movie in the den… and tinkering around on Pintrest…. Which, by the way, is where I got the following recipe. There’s more to the recipe, than what I have posted below, and you can find it and all of the YUMMY details, @ the link to follow. . . http://cookiesandcups.com/brown-sugar-banana-bread/#_pg_pin=515803

  I hope all of you have had a very enjoyable weekend, and a memorable July 4th! -Ami

Brown Sugar Banana Bread with Brown Sugar Glaze

Ingredients

2 cups all purpose flour 3/4 cup light brown sugar, packed 1 tsp baking soda 1 tsp kosher salt 1 tsp cinnamon 1 1/2 cups mashed banana (about 3 medium bananas) 1/4 cup Greek Yogurt (or sour cream) 2 eggs 6 Tbsp butter, melted 2 tsp vanilla extract

1/2 cup packed light brown sugar 2 Tbsp heavy cream 1 Tbsp honey 2 1/2 Tbsp butter

How to Make

1. Preheat oven to 350° 2. Spray 9×5 loaf pan with with cooking spray liberally, set aside 3. In large mixing bowl, whisk together flour, brown sugar, baking soda, salt and cinnamon. 4. In another bowl mix together mashed banana, sour cream, eggs, melted butter and vanilla. 5. Fold dry ingredients into wet ingredients until just combined. 6. Pour batter into prepared pan and bake for 45-50 minutes until toothpick comes out clean. 7. Allow to cool in pan for 10 minutes. Run knife around the edges of pan to release any parts that might be sticking and then remove from pan, transferring t o a wire rack to cool.

8. In small sauce pan, combine all ingredients, heat over medium until mixture reaches a full boil. Boil for 2 minutes and then remove from heat. 9. Let mixture cool for 5-10 minutes and then pour over banana bread. Glaze will set up and then cut into slices.

Notes
Store airtight for up to 2 days.

Recipe adapted from Back in the Day Bakery

Posted from my Android ~ Ami