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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– 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:

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

Savory:

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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):

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

Detox:

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

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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

Home Garden Summer Veggie Pasta

Ingredients • 8 oz (1/2 pkg) Mueller’s • Thin Spaghetti • 2 tbsp vegetable or olive oil • 1 onion, cut into thin wedges • 1 clove garlic, minced or 1 tsp garlic powder • 2 medium green peppers, cut into thin strips • 1 medium yellow or red pepper, cut into thin strips • 2-1/2 cups mushrooms, sliced (about 8 oz) • 1 can (14-1/2 to 16 oz) diced tomatoes, undrained • 2 tbsp chopped fresh basil or 1-1/2 tsp dried basil • 1/4 tsp ground pepper • 1/4 cup grated Parmesan cheese

Directions Cook Thin Spaghetti according to package directions.Drain, cover and set aside.In large skillet heat oil over medium high heat.Add onion and garlic; cook, stirring, 1 minute.Add pepper strips and mushrooms; cook 2 minutes.Add undrained tomatoes, basil and pepper; bring to a boil.Reduce heat to low; simmer 5 minutes.Toss with Thin Spaghetti and Parmesan.

Happy Cooking!

Posted from my Android ~ Ami

Simply Perfect Add-in to any Cookout

Asparagus Pasta with Pan Fried Garlic & Lemon Cold Tomato Zucchini Pasta Salad with Sherry Shallot Vinaigrette

I created this pasta salad for my brother Steve’s Independence Day barbecue. I needed to bring a side dish that could sit out safely in the hot sun for several hours, and also fit in well with an American style cookout. An additional benefit is it gave guests a vegan option, and me an excuse to eat lots of cold pasta salad.

The vinegar base in this recipe would pair well with homemade buttermilk fried chicken, or even a store bought rotisserie chicken.

Sherry Shallot Vinaigrette 1/2 cup Extra Virgin Olive Oil 1/4 cup Sherry Vinegar 1 Shallot, chopped 1/ 2 clove Garlic, chopped 1/2 teaspoon Salt Lots of fresh ground black pepper to taste

Puree the ingredients together in a small processor or blender. Set aside.

Tomato Zucchini Pasta 1 pound riccioli shaped pasta, or any favorite shape 2 medium sized zucchini, or 1 large thinly sliced into half moons 1 cup chopped scallions 3-4 ripe Roma tomatoes, chopped 1 tablespoon dried parsley 1 recipe Sherry Shallot Vinaigrette Salt and pepper to taste

1. Boil the pasta according to the package directions in heavily salted water. Drain and rinse in cold water.

2. Meanwhile, prepare the Sherry Shallot Vinaigrette.

3. Toss the pasta together in a large bowl with the dressing and the rest of the ingredients. Salt and pepper to taste. Serve immediately or store covered in the refrigerator until chilled.

Notes: Next time I might throw in some dried or fresh parmesan, and a handful of sliced olives to add another element of flavor. Shredded asiago cheese might also work well.

Posted from my Android ~ Ami

{BORROWED POST} Peach Lemonade

With all those gorgeous peaches that are out there in summer, you just gotta have to make something with them. Tarts, pies, cobblers, grilled peaches, icecream, lemonade and what not! I wish I could have made every single one of them on that list, but so far its been only the lemonade. There is still some time left and hopefully I will get to make some more. We get some really juicy peaches in our CSA box from Full Circle Farm every other week. They are so very fresh and juicy that you have to use them up within the next couple of days itself. But most of the time I never get around to making anything those few days and we end up eating the peaches as is. They are really good as it is too, so I am not complaining about that.

Last weekend we took a two day trip to Portland with my parents. It was really awesome. For the first day, we packed some food with us and picknicked at a state park on the way. It was a really hot day and we knew it was going to be a hot day, so instead of taking store bought juice with us, I decided to make some lemonade with the peaches and took them with us instead. It was soo refreshing to drink these, especially when it was a nice and hot day outside and we were travelling. It is so very simple to make that I plan to make some every now and then and store in the refrigerator. Also, this particular batch of lemonade that I made tasted a little like musambi juice, which I love and miss a lot here. Musambi is also called sweet lime which is a part of the citrus family and I have never seen that fruit here in the US. Anyone know

where you can get them here? or do you even get them here? Let me know and I will be forever indebted to you

Peach Lemonade – The Recipe

Ingredients:

Peaches ( or nectarines) – 2 or 3, depending on how big/small they are Lemon – 5 ( use more or less depending on the level of sourness you need) Sugar – about 4-5 tbsp or as per your need for sweetness Water Crushed ice

Method:

Squeeze the lemons and keep the juice aside. Peel the peaches, remove the stone and chop the peaches roughly. Puree well in a food processor with the sugar.

Mix the lemon juice with this mixture. Add water and ice as per your need. Add more sugar too if the peaches are not sweet enough or if you need your lemonade to be sweeter.

Serve to your friends at a barbeque party and enjoy the compliments you get

This is my entry to Monthly Mingle – Stone Fruit edition hosted by Sukaina of Sips and Spoonfuls. Monthly Mingle is a monthly themed food evented started by Meeta of What’s for Lunch Honey . If you haven’t yet been to either of their blogs, you should do that soon. The pictures are to kill for!

Posted from my Android ~ Ami

Easy Steak Dinner {With Mustard-Shallot Sauce}

Serves 4
Hands-On Time: 15m
Total Time: 25m
Ingredients:
1 1/2 pound sirloin steak (1 inch thick)
kosher salt and black pepper 2 teaspoons
olive oil
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 shallot, chopped
1 pound green beans

Directions:
1.  Season the steak with ¾ teaspoon kosher salt and ¼ teaspoon pepper. Cook in the olive oil in a large skillet over medium-high heat, 3 to 5 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain.
2. In a small bowl, whisk together the mustard, vinegar, and shallot.
3. Meanwhile, steam the green beans until tender, 4 to 6 minutes.
4. Top the steak with the mustard sauce and serve with the green beans. {GENTLY BORROWED  FROM REALSIMPLE.COM; REPOSTED WITH LOVE}

Coconut Macaroons

Makes 16 cookies
Hands-On Time:10m
Total Time: 35m
Ingredients
3 large egg whites
1/2 cup sugar
1/2 teaspoon pure vanilla extract 1/4 teaspoon kosher salt
1 14-ounce package sweetened shredded coconut (about 5 cups)

Directions
1. Heat oven to 325° F. Line 2 baking sheets with parchment.
2. Vigorously whisk together the egg whites, sugar, vanilla, and salt in a medium bowl until glossy, foamy, and the sugar is mostly almost dissolved. Fold in the coconut, stirring until evenly combined.
3. Using a small ice cream scoop, drop the batter in mounds (about 2 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.  {GENTLY BORROWED  FROM REALSIMPLE.COM; REPOSTED WITH LOVE}