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