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.


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.

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

California Club Sandwich

I have never been a huge fan of clubs, but I figured I’d try this anyway cause it just looks so yummy, and it didn’t disappoint. I think it’s the sour dough bread that make this sandwich so amazing. But all the flavors together were just so so good. I really liked this sandwich too, because sometime at my house it’s like, ok what do we do with our chicken leftovers, and this was a easy yummy alternative to just letting it go bad in the fridge. Enjoy!!


  • 1/2 cup ranch salad dressing
  • 1/4 cup Dijon mustard
  • 8 slices sourdough bread, toasted
  • 4 boneless skinless chicken breast halves, cooked and sliced
  • 1 large tomato, sliced
  • 1 medium ripe avocado, peeled and sliced
  • 12 bacon strips, cooked and drained

In a small bowl, combine salad dressing and mustard; spread on each slice of bread.

On four slices of bread layer the chicken, tomato, avocado and bacon. Top with remaining bread and serve. Recipe makes enough for 4 sandwiches.
Recipe from The Taste of Home Cookbook

Chicken Salad Sandwiches

We served these last night at my sister’s bachelorette party. They are always a hit! It is super easy and quick, which is good, because it seems like hours go by as minutes when preparing for a party. The only thing to remember when making this is, everyones taste is different, so when mixing together your ingredients, add a little and then taste. I personally like more walnuts, and less celery, but customize this recipe to your personal preference. If you like a ton of grapes, like my mom, then add a little more grapes. If you don’t like celery, then add a little less. There is really no way to mess this recipe up, so play around with it a little and find what you like best.
  • 20 croissants
  • 7 cooked chicken breasts, or three whole cooked chickens
  • 1 cup mayo
  • 1 cup sour cream
  • 1/2 cup chopped celery
  • 1/2-3/4 cup chopped walnuts
  • Half a large purple onion, chopped
  • 1 cup purple grapes, cut in half
  • pinch of salt and pepper
Take your cooked chicken and pull apart into strips. To cook you can bake or boil, or buy precooked, just let it cool down before you mix with ingredients (If baking, set oven to 350 degrees and bake chicken breast for about 25 minutes). In a large bowl combined mayo, sour cream, salt and pepper. Add chicken, celery, walnuts, onion, and halved grapes. Stir until evenly coated. Place in a container and refrigerate until time to serve.
20 minutes before serving, cut croissants 3/4 the way through and fill with chicken salad. Thats it!! Enjoy 🙂

The Man-Burger

I know, I know… Don’t make fun of me. I made these for some friends of ours, and that’s what they called them, and the name just kind of stuck 🙂 I came up with this recipe one day when I was just kind of playing around with some ingredients, but this is the best hamburger I have ever had. Including restaurant hamburgers! Seriously this is a recipe you have got to try!


  • about 2 lbs ground beef
  • 1 egg
  • 1 1/2 tablespoons Grill Mates Montreal Steak seasoning
  • 2 1/2 tablespoons worcestershire sauce
  • 1 cup shredded mozzarella cheese
  • Ingredients to go along with your cooked burgers: hamburger buns, lettuce, tomatoes, mayo, mustard, ketchup, etc.
First, if you are going to be cooking with charcoal, get that started. I recommend charcoal because it gives your burger that much more flavor, but gas will work too. Get out a plate or cookie sheet to place your patties on. Combined all the ingredients into a bowl. Now it’s time to get your hands dirty, so take off your rings. The easiest way I’ve found to mix this together is with your hands. So scrunch all the ingredients together until evenly incorporated. Then take a good handful of meat and pat it into a patty.

They will look something like this. Quick tip: You are going to want your patties to be pretty big because they are going to shrink a lot when they cook. So about 2 lbs of ground beef, with all the ingredients added, will make 5 to 6 hamburgers patties. Trust me! They will seem way to big, but if you make them this size they will fit perfectly on your buns.
Take your meat out to the grill and sear on both sides. Then cook according to your taste. About 3 to 4 minutes on both sides is what I do, with the top on so the meat is also getting smoked, and it comes out a good medium to medium well done. Then just serve with your hamburger buns, lettuce, tomatoes, and whatever else you like to throw on there.

Shredded French Dip

I love this recipe because it almost effortless. I just throw the roast in the crock pot on low the night before and then turn it up to high when I wake up. Quick Tip: the roast needs to be completely covered with water, but too much will dilute the broth used for the sauce. So, cut your roast in half, and then push it down into your crock pot, then cover it with enough water that will give you about 1/4 to 1/2 an inch of water over the roast (add the water after all the soups, broth, and consomme). If you have a smaller crock pot then give yourself an inch of water so it doesn’t dry out overnight. As soon as you wake up, turn your crock pot up to high, and check and make sure that there is still a good amount of fluid in your pot. Then when it is time to eat just pull the roast out and with two forks pull meat apart. This will be really easy because at this point it’s falling apart anyways. I served the sandwich on french rolls because I prefer the texture to a bun with all those sesame seeds, but either will do. The only recommendation I had that was different then the recipes was I change the dipping sauce. Originally the sauce is just the broth from the roast, but it’s a roast sandwich. So the sauce doesn’t give any additional flavor to the sandwich, which is kind of like, what’s the point of dipping it at all then. I still used the broth leftover from the roast, but I added about 1 to 2 tablespoons of barbecue sauce just to give the dipping sauce a little extra flavor and thickness. You can also put mayo on your bread, which it doesn’t ask for in the recipe, but to me it’s not a sandwich without the mayo 🙂 One more recommendation I had was, make sure you season your meat with pepper either when you put it into your crock put or after you are done shredding it. Hope you enjoy!
  • 1 boneless beef chuck roast (3 pounds), trimmed
  • 1 can (10 1/2 ounces) condensed French onion soup, undiluted
  • 1 can (10 1/2 ounces) condensed beef consomme, undiluted
  • 1 can (10 1/2 ounces) condensed beef broth, undiluted
  • 1 teaspoon beef bouillon granules
  • 8 to 10 French or Italian rolls, split
Halve roast and place in a 3-qt. slow cooker. Combine the soup, consomme, broth and bouillon; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
Remove meat and shred with two forks. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce.

Photo and recipe from The Taste of Home Cookbook