Extreme BLT

Hey Guys, Just thought I’d quickly shoot one more recipe your way before Father’s Day tomorrow. My man is in love with all things spicy, so the thought hit me to put a little spin on one of our all time favorite sandwiches. I resisted the urge to throw some jalapenos on there, being that it’s kind of a breakfast sandwich, and I felt that might have been a little too much. But the pepper jack cheese and spicy ranch does give a really yummy kick to this traditional favorite.

Let me know what you think!! Enjoy your Saturday and Happy Father’s Day!!

Printable Recipe

Extreme BLT
serving size: 1 large sandwich

2 pieces of Sheepherder Bread or bread of your choice
Spicy Ranch Dressing
1 tomato, sliced
1/2 an avocado, sliced
3 or 4 leafs of iceberg lettuce
2 slices of pepper jack cheese
6 pieces of bacon
ground black pepper

Prepare and slice tomatoes, avocado, lettuce, and pepper jack cheese. Set aside.

Coat 1 side of each slice of bread with first a thin layer of mayo, and then a little bit thicker layer of spicy ranch.

Here is about what you want to aim for. Thicker then the mayo, but just enough to give your sandwich some pop. Probably about 1 tablespoon of mayo to 2 or 3 tablespoons of spicy ranch per slice. Set aside.

Begin to brown bacon over medium to medium high heat, seasoning each side with ground black pepper. Flip as needed.

As bacon is cooking, start assembling sandwich by first layering lettuce over the bottom slice of bread. Then topping with sliced avocado. Set aside.

Place cooked bacon onto a plate lined with paper towels. Pat off access grease then immediately place onto avocado slices and top with pepper jack cheese.

Top cheese with tomato slices and add final slice of bread. Serve immediately while bacon is still hot.

Printable Recipe

Recipe from RecipeSnobs.com.


4th of July Line Up!!

What are you doing for the 4th of July?! Not sure yet? Well, here are some recipes to get your creative juices flowing. Chances are that you are either throwing, or going to a barbecue. So here are some awesome dishes and sides for a barbecue. Not to mention some super yummy patriotic desserts 😉 Hope this gets you thinking, and will have more 4th of July recipe’s to come in the next week!! (Please forgive the quality in some of the pictures. Some are from when I started the blog, but I wanted to include them cause I still absolutely love the recipe.)

Barbecue Dishes & Sides
Jack Daniel’s Glazed Ribs

Frog Eye Salad
Creamy Pasta Salad
The Man-Burger (Favorite Burger Recipe of All Time!!)
Cranberry Broccoli Salad
Rich ‘n’ Cheesy Macaroni
Patriotic Desserts
Root Beer Float Cupcakes
S’mores Stuffed Brownies
Death By Oreo Cupcakes
Fireworks Cupcake Towers

Honey Baked Ham

Today I have to sickies laying on the couch home from school, so I’m thinking, it’s a bread baking day. I’ve been eyeballing this amazing looking Berry Mini Bread Loafs. So I think today I’m gonna finally get to make those since we’re home-bound today.

I made this for dinner last night though. It’s amazing!! You would think with the red pepper flakes and cayenne it would have a little kick to it, but not at all. It balances out the sweet honey glaze perfectly, giving it amazing flavor. I did have a problem with the amount of time it said to bake this for though. It says to bake for 1 hour, then 30 min., then another hour. That last hour, I only baked for 30 minutes and mine was done. So something to maybe keep in mind when your cooking.

I also change this a little bit. When applying the glaze before baking for the last time. I took about 2 or 3 tablespoons of brown sugar and rubbed it all over the glaze. This caused a little bit more of a crunch on the exterior of the ham from the melted sugar. I know that’s what I like, so do what your personal taste calls for. This recipe was amazing either way though, and a lot easier then I thought it would be. Enjoy 🙂

Printable Recipe

Honey Baked Ham
     6 pounds bone-in ham
     1/3 cup brown sugar
     1/3 cup honey
     2 teaspoons cornstarch
     1/4 teaspoon red pepper flakes
     1/4 teaspoon cayenne pepper

Preheat oven to 350 degrees F.

Place ham on a rack in a foil lined roasting pan. Bake the rounded side up for one hour.

In a medium saucepan over medium heat, mix all ingredients together. Stir until it forms a nice this glaze.

Rub on half of the glaze and bake for 30 minutes more. Flip the ham over and rub on remaining glaze and bake for 1 hour more. Remove from oven and allow the ham to rest for at least 30 minutes before serving.

Yield: 8 servings.

Printable Recipe

Recipe from foodnetwork.com.

Jambalaya with Shrimp and Andouille Sausage

Finally home!! It was such a fun weekend, but man oh man, it was so nice to sleep in late this morning and to sleep in my own bed last night! We didn’t get called up in The Price is Right 😦 but it was still a super fun experience being in the audience. Here are some fun picture from this weekend:

At Bubba Gump’s Shrimp

“I mustache you a question”

Waiting to get in The Price is Right!!

Such a fun weekend, with such a fun group of girls!! But it’s good to be home with my babies, and I seriously missed my own cooking. It’s fun to eat out and all, but!! there is only so much junk food one can take. Not to mention, I like having control of what I put into my food. And since I have done nothing but eat crap this weekend, time for some low calorie meals!!

We’ll start out with this one! I’ve been dying to try a Jambalaya recipe, because it’s all over Food Network, and everyone is always saying how amazing it is. It is pretty amazing!! Tons of flavor. The only thing I wasn’t the hugest fan of was the shrimp, but I’m a snob when it comes to seafood, so don’t listen to me on this issue. This was delicious!! And I love how much flavor this dish packs for being low in calories. Definitely a must try recipe!! Enjoy!

Jambalaya with Shrimp and Andouille Sausage
     1 tablespoon olive oil
     1 cup chopped onion
     1 cup chopped red bell pepper
     1 tablespoon minced garlic
     6 ounces andouille sausage, sliced
     1 cup uncooked long-grain white rice
     1 teaspoon paprika
     1 teaspoon freshly ground black pepper
     1 teaspoon dried oregano
     1/2 teaspoon onion powder
     1/2 teaspoon dried thyme
     1/4 teaspoon garlic salt
     1 bay leaf
     2 cups fat-free, lower-sodium chicken broth
     3/4 cup water
     1 tablespoon tomato paste
     1/2 teaspoon hot pepper sauce
     1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
     1/2 pound peeled and deveined medium shrimp
     2 tablespoons chopped fresh parsley

Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; saute 5 minutes or until vegetables are tender.

Add rice and next 7 ingredients.

Cook for 2 minutes.

Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley. Yield: 4 servings (serving size: 1 1/2 cups = 426 calories).


Printable Recipe

Recipe from Cooking Light: Comfort Food.

Garlic-Rubbed Grilled Cheese with Bacon and Tomatoes

I’m posting this in a bit of a rush today. We are having my daughters 6th birthday party today, so in about 3 hours I will have about 15 little girls going crazy at my house. My daughter insisted on a Valentines theme, so I still need to finish up her cake and make the frosting for the sugar cookie decorating station, and clean. So I’m a little stressed right now. It will be fun though!! Lots of amazing goodies to snack on, but lots of work.

This recipe was so good though!! Whoever made it is a genius. I’m normal not a huge fan of grilled cheese sandwiches, but this caught my eye, and when I saw all the different stuff that went into this I had to try it. It’s amazing! It’s got this Italian feel flavor from all of the cheeses and garlic, with just a slight spicy kick to it from the red pepper flakes. And lets be honest, I’m a country girl at heart, so anything with bacon is going to win awards in my book. Like a gourmet BLT, but substituted with cheese instead of the lettuce. It’s to die for!! Enjoy!

Garlic-Rubbed Grilled Cheese with Bacon and Tomatoes
     8 slices bacon
     3 ounces (about 1 1/4 cups) grated Gruyere
     3 ounces (about 1 cup) grated fonina
     2 tablespoons finely grated Parmigiano-Reggiano
     1/4 teaspoon crushed red pepper flakes (or to taste)
     8 1/2-inch-thick slices Italian bread
     2 medium ripe tomatoes, cut into 1/4-inch-thick slices
     2 tablespoons butter, at room temperature
     1 to 2 large cloves garlic, halved and peeled for rubbing

Cook the bacon in a heavy-bottomed skillet until browned and crisp. Remove to a paper towel-lined plate. Pour off the grease from the pan and wipe clean.

Combine the cheeses and red pepper flakes in a small bowl. Lay 4 slices of the bread on you work surface, and distribute half of the cheese evenly among the bread. Top the cheese with 2 slices of bacon and then 2 or 3 slices of tomatoes (enough to cover the cheese and bacon). Evenly distribute the remaining cheese among the 4 sandwiches. Lightly butter one side of the remaining four slices of bread, and put them on top of the sandwiches, butter side up.

Heat your heavy-bottomed skillet over medium heat. Place the sandwiches butter side down in the pan and cook on the first side until the bread is golden brown and toasted. Meanwhile, butter the top slice of bread on each sandwich. Flip the sandwiches using a spatula and continue to cook on the other side until the bread is golden brown. You can use the spatula to compress the sandwich as it cooks on the second side. Remove the sandwiches from the pan and immediately rub both sides with the cut side of a garlic clove. Cut the sandwiches in half and serve.

Makes 4 sandwiches

Printable Recipe

Recipe from traceysculinaryadventures.blogspot.com.

Sausage-Cornbread Dressing

Yay, finally back to normal!! I don’t know about everyone else, but I have been having such a hard time getting anything done with hubby and kids home over the Christmas break. My husband is like having a 4th kid. Between all four I am constantly having to entertain and get them out of the house, but yesterday was my kids first day back to school so now I feel like I can actually get stuff accomplished (including my list of recipes I’m dying to try).

Thanks to everyone that voted on “What Dessert I Should Make Next?” The Salted-Caramel Six-Layer Chocolate Cake won. So I made it on Sunday, since it is a lot of cake and I know my hubbies family is always more then willing to try my goodies. First the first time I actually had people moaning while eating. I felt so proud!! LoL! That is probably the best complement you can give a cook is moaning while eating their food (sorry if that sounds weird, but it’s so true!!). So I will be posting that recipe on Thursday.

The Homemade Samoas Cookies came in a very close second though, so I might just have to make that recipe this week too. But for now, enough with the goodies and onto something super savior delicious!! I grew up eating more country/southern styled meals, so this recipe was so homey and comforting to me. I love Love love cornbread!! So anything that gives it a twist of flavor, while still staying true to it’s initial taste is a winner in my book. With this recipe you still get the cornbread flavor, while getting an awesome balance of the sweetened onions, celery, and sausage. Seriously, such an amazing side for any country meal!! A complete must try recipe!! Enjoy!

Sausage-Cornbread Dressing
10 (2-inch) cornbread muffins, crumbled (about 5 1/3 cups)
6 white sandwich bread slices, torn into small pieces
2 (14-oz.) cans chicken broth
3 tablespoons butter
2 medium onions, chopped
4 celery ribs, chopped
1/2 (1-lb.) package mild ground pork sausage
2 large eggs, lightly beaten
1/4 teaspoon pepper

Preheat oven to 350 degrees F. Lightly grease a 13- x 9-inch baking dish.

Soak cornbread and sandwich bread in chicken broth in a large bowl 10 minutes; stir until liquid is absorbed.

Melt butter in a large skillet over medium heat; add onions and celery, and saute 10-12 minutes or until tender.

Add sausage, and cook, stirring often, over low heat 8 minutes or until sausage crumbles and is no longer pink; drain.

Add sausage mixture, eggs, and pepper to bread mixture; stir well. Spoon dressing into prepared dish.

Bake at 350 degrees F for 1 hour or until lightly browned. Makes 8 servings.

Printable Recipe

Recipe from Southern Living Heirloom Recipe Cookbook.

Slow Cooker Texas Pulled Pork

Hey everyone!! I’m kind of starting my New Years resolution early. It’s probably obvious by now that I love to bake, I really like to cook, but I absolutely love to bake. But this year I really wanna work on cooking more. I feel like the more you do something, the easier it becomes, and the more you will enjoy it. So, this year I really want to perfect my cooking skills.

Not that I wont be posting tons of yummy desserts, cause it’s kind of my thing 😉 But, my goal is to post  at least two new dinners a week. So here is the first of hopefully many delicious dinners to come.

I love barbecue!! So this recipe is right up my alley. I did make it a little differently though. I prefer to cook my meat on low for 10-12 hours, rather then on high for 5-6 hours. I usually start my meat the night before, like I said on low, and then it just falls apart by 2pm the next day. You just have to be sure to check the liquid the next morning. Sometime you’ll need to add more water, just to prevent the roast from dry out. But this recipe is super simple!! And delicious!! Enjoy!!

Slow Cooker Texas Pulled Pork
     1 teaspoon vegetable oil
     1 (4 pound) pork shoulder roast
     1 cup barbecue sauce
     1/2 cup apple cider vinegar
     1/2 cup chicken broth
     1/4 cup light brown sugar
     1 tablespoon prepared yellow mustard
     1 tablespoon Worcestershire sauce
     1 tablespoon chili powder
     1 extra large onion, chopped
     2 large garlic cloves, crushed
     1 1/2 teaspoons dried thyme
     8 hamburger buns, split
     2 tablespoons butter, or as needed

Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme.

Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.

Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns. After assembling sandwich, top meat with additional barbecue sauce if desired.

Printable Recipe

Recipe from allrecipes.com