AllRecipes

INGREDIENTS
1 (2 pound) pork tenderloin (pork shoulder or butt can also be used)1 (12 ounce) can of root beer1 (18 ounce) bottle of barbecue sauce8 hamburger buns

Yesterday I posted the recipe for focaccia bread and todays recipe is gonna be a sandwich which uses that bread and cilantro pesto
This sandwich has a simple chicken filling in it and I love the flavour of pesto coming through this sandwich...It has become my favorite sandwich for now...
So give this a try and let me know what you think...


Ingrediants:
Focaccia Bread
Chicken- ¼ kg
Onion-1 sliced
Green Bell pepper- ½ cup sliced
Yellow Bell pepper- ½ cup sliced
Tomato Ketchup- 4 tblspn
Cilantro Pesto-3 tblspn
Tomato-1
Cheddar Cheese-5 slices
Salt to taste
Pepper to taste
Oil-1 tblspn


Method:


Mix together chicken,onion,bell peppers and tomato ketchup,salt and pepper together..


Heat oil in a wok and add in this chicken pieces...Cook until the chicken is cooked and the mixture gets thick..


Preheat the oven to 200°C(400°F)..


Take a bread and cut into half...Spread some pesto over the top...


Spoon some of the chicken filling over this...


Top it with tomatoes and cheese slices...Cover it with the other piece..


Wrap this in foil like a package and put this in the oven and bake for 10 mins..


Unwrap the package and cut into slices and serve hot...





Notes
Update ~Here~

Ingredients

• 6 Hoagie Rolls
• 1 (4oz) package Oscar Mayer Classic Salami
• 1 (4oz) package Oscar Mayer Classic Pepperoni
• 1 (9oz) package Oscar Mayer Deli Fresh Smoked Ham
• Thin Sliced Mozzarella (24 slices)
• Giardiniera Mix (optional)
• 1/2 stick Butter - softened
• 1 teaspoon Dry Italian Seasoning

Instructions
Preheat oven to 350°
Mix butter and Italian season. Evenly spread butter on inside of hoagie rolls.
Layer 2 slices of mozzarella, 2 slices salami, 2 slices pepperoni and 2 slices ham. Top with giardiniera mix and 2 more slices of mozzarella.
Once sandwiches are assembled, place into a large baking dish. Make sure they are tightly pressed together sideways with the open side facing up.
Bake for 10 minutes for a hot melty sandwich. (bake longer if you prefer a toasted sandwich)



Notes
Update ~Here~

Ingredients:
1lb boneless chicken thighs or breast
3-4 naan or other flat bread
1/4 Cup plain yogurt
1 tbsp of Season with Spice’s Tandoori Seasoning
Sea Salt, to taste
Cilantro leaves
Lemon or lime wedges
Raw veggies like tomato, red onion, cucumber, and lettuce

Mint-Cucumber Raita:1/2 cup plain yogurt
1/4 cup English cucumber – grated
A handful of mint leaves – sliced thinly
A pinch of ground coriander
A pinch of salt
A pinch of Season with Spice’s Sumac Berry Powder
A pinch of cayenne pepper (optional)
Freshly ground black pepper, to taste

Method:
1. Mix the yogurt, salt, and our tandoori seasoning. Then cut chicken into bite-size cubes and combine well with marinade. Allow to marinate for at least a few hours.
2. Prepare Mint-Cucumber Raita by simply mixing all ingredients, and then refrigerating until wrap is ready.
3. In a fire pit or grill, burn wood to embers. Then spray oil on campfire grill, and place grill over embers.
4. Slide the tandoori chicken tikka onto metal skewers, and place on the hot grill (near, but not directly above embers). Turn every minute to prevent blackening, and occasionally baste with leftover marinade. When chicken fat bubbles out, grill for another couple of minutes until cooked, but not dried out.
5. Place naan on grill for a minute or so on each side to lightly char.
6. Top naan with chicken, cilantro, lemon/lime juice, and your choice of raw veggies. Finally spread on the mint-cucumber raita. Enjoy!


Notes
Update ~Here~

Chinese Five Spice Slow Cooker Pulled Pork Recipe – These Asian Spiced Pulled Pork Sandwiches are topped with marinated cabbage slaw, sesame seeds and served on a soft bun. They are made with pork tenderloin and great for a weeknight crockpot dinner!*



Pulled Pork2.5 lbs pork tenderloin
½ cup fresh squeezed orange juice (or water)
½ cup Musselman’s Apple Butter
1 teaspoon Chinese five-spice blend
3 tablespoons soy sauce
2 tablespoon sugar
¼ cup water
1 tablespoon cornstarch
Slaw
3 cups shredded green cabbage
2 tablespoons olive oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons toasted sesame seeds
Pulled PorkMix orange juice, apple butter, five-spice, soy sauce and sugar. Place tenderloin and sauce mixture into large slow cooker.
Cook on high for 3.5 hours. (or low for 5.5 hrs)
Mix water and cornstarch. Add mixture to slow cooker. Heat 10 minutes or until thickened.
Slaw
Mix all ingredients except sesame seeds. Refrigerate overnight. Add sesame seeds before serving.
Serve pulled pork on soft sandwich rolls, top with slaw.

Notes

Update ~Here~

I am very serious when it comes to sandwiches. I could live on sandwiches. In fact, I did survive on sandwiches in my early 20’s. It surely beat the ramen noodle and day old pizza diet that most of my friends were on.

The best thing about these Hot Italian Sandwiches is that you can easily make enough to feed a large crowd. So they are great for family functions, parties or game day grub!



Ingredients
6 Hoagie Rolls
1 (4oz) package Oscar Mayer Classic Salami
1 (4oz) package Oscar Mayer Classic Pepperoni
1 (9oz) package Oscar Mayer Deli Fresh Smoked Ham
Thin Sliced Mozzarella (24 slices)
Giardiniera Mix (optional)
1/2 stick Butter - softened
1 teaspoon Dry Italian Seasoning

Guys, boy do I have a burger for you. If someone ever asked you to make them a mans burger, this Whiskey Mushroom and Dubliner Cheese Burger would be it. With its toasty brioche bun, juicy burger, soft spreadable Dubliner cheese and whiskey caramelized mushrooms and onions there is so much umami flavor going on here I can barely handle it. It’s perfect for all of those tailgating parties that are just around the corner.



I can’t even believe I just typed that. I can’t even believe that August starts tomorrow and that football season is just around the corner. Holy smokes this year has gone by fast!

I must say though, that I am ready for football season. Well, kind of, I’m ready for all that football season has to offer, you know cooler fall weather and delicious game day snacks. But what I am not ready for is the stress every sunday and I am definitely not ready for heartbreaking moments like the last play of the Super Bowl, but let’s just focus on the snacks for a moment.

Snacks like this burger. This burger is my entry for a giveaway contest for members of the Kerrygold Blogger Loyalty Program. The challenge this month was to come up with a mouthwatering burger using their cheese. My monthly cheese package included a product new to me, that I absolutely fell in love with: Soft and Creamy Dubliner Cheese. That’s right, the delicious Dubliner cheese is now spreadable. And guys, it’s kind of amazing.

I’ve been spreading it on bread, crackers and most recently, these burgers.

And if the creamy spreadable dubliner cheese wasn’t enough, this cheeseburger gets taken to a whole other level with whiskey caramelized onions and mushrooms and a brioche bun. It’s the perfect burger for a weeknight meal, a bbq and a tailgate party. Trust me.

And even if we are in for some heartbreaking football moments this season, this burger is sure to comfort us through it. Right?



Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 cups sliced crimini mushrooms
• 1 medium yellow onion, sliced
• 3 tablespoons whiskey
• salt and pepper
• 4 hamburger patties
• 4 brioche buns
• 8 wedges Dubliner Soft and Creamy Cheese Wedges
• mayonnaise

Instructions:
Place butter and olive oil in a skillet over medium heat until butter melts.

Cook mushrooms and onions over medium heat for 15 minutes or until they start to brown and caramelize. Pour in whiskey. Continue cooking for another 5 minutes. Season to taste with salt and pepper.

Meanwhile, cook burger patties until desired doneness is reached.

Toast brioche buns.

To assemble a burger: Place lettuce on bottom bun, place burger on top, spread 2 wedges of dubliner soft and cream cheese wedges on top of burger patty, spoon caramelized mushrooms and onions over the top. Spread a mayonnaise on top bun and place on top of mushrooms. Repeat with with remaining ingredients until 4 burgers are made. Serve immediately.

Notes
Update ~Here~

A little tip: For the blog, I’ve got to make things a little prettier. You know, since we take photos of the food and such. Because of this, I placed the cream cheese in a frosting piping bag and piped it on. If you aren’t worried about how they look go ahead and slather it on either side of the hot dog. No need for the perfect little squiggly line unless you want it:)

Ingredients:
1/4 cup flour
1/4 teaspoon salt
1 egg
1/4 cup milk
1/2 cup panko bread crumbs
1/4 teaspoon garlic powder
2 jalapeños, sliced into rings
oil for frying
4 hot dogs
4 hot dog buns
4 ounces cream cheese, softened

Instructions:
Set oven to warm setting or 200 degrees.
Set up an assembly line. On the first plate combine flour and salt. In a bowl, whisk together egg and milk. On another plate combine panko and garlic powder.
Dip each slice of jalapeño into the flour, then the egg mixture and then the panko. Repeat until all jalapeños are coated.
Heat 1/4 inch of oil in a skillet over medium heat. Drop a few bread crumbs into the oil and if they sizzle the oil is hot enough. Fry the jalapeños until golden brown and crispy. About 2 minutes. Use a slotted spoon to transfer to a paper towel lined plate. Sprinkle with salt. Place in oven to keep warm while you cook the hot dogs.
Heat a grill to medium - high heat. Cook hot dogs until warmed through.
To assemble, place hot dog in bun, top with fried jalapeños and cream cheese. Serve immediately.

Notes
Update ~Here~

The greek yogurt might be the most expensive thing in this recipe at about $4.00 for about 20 ounces or so. I usually have a carton of it in my fridge because I use it in smoothies and as a substitute for sour cream in dips and such.

And buy the curry powder in bulk, it’s less expensive that way. Really, buy all your spices in bulk, it’ll save you a fortune. I started doing it a few years ago and I probably spend about half of what I did when I bought the jars. In some instances I can even buy a small amount of a spice that I don’t need a ton of and pay 15 CENTS.

Seriously guys, bulk spices are your friend.

But back to this chickpea burger. The burger itself is super hearty and full of flavor. It’s loaded with garlic, onions, chickpeas and cumin. It also doesn’t take very long to make. You can have dinner on the table in around 30 minutes give or take 5. And as good as the burger is (and it is pretty darn good), my favorite part is the curried yogurt sauce. It’s so creamy and loaded with curry flavor that I think I might start putting it on all the things.


Chickpea Burger Ingredients:
2 (15 ounce) cans garbanzo beans, drained
3 cloves garlic, minced
1/2 medium onion, chopped
1/4 teaspoon ground cumin
3/4 teaspoon salt, divided
1/4 cup chopped cilantro
1/2 cup panko bread crumbs
2 eggs
1/2 cup all purpose flour
1/2 teaspoon garlic powder
oil for frying
lettuce
4 hamburger buns


Curried Yogurt Sauce:
3/4 cup plain greek yogurt
1 tablespoon mayonnaise
1 1/4 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon garlic powder

Instructions:
Whisk together all ingredients for curried yogurt sauce. Cover and refrigerate until ready to use.

Mash garbanzo beans together in a bowl until chunky. Mix in garlic, onions, cumin, 1/2 teaspoon salt, cilantro, panko and eggs. Mix until well combined. You can also do this step in a food processor, just process until chunky not totally smooth.
Divide the mixture into four equal parts and roll into balls. Gently flatten into patties.
Combine flour remaining salt and garlic powder together on a plate. Dredge chickpea burgers in the flour.
Heat a thin layer of oil in a skillet over medium heat. Fry burgers on both sides until golden brown and warmed through, 2 - 3 minutes per side.
Toast hamburger buns under broiler if desired.
To assemble the burger: Place chickpea burger on bottom bun and top with lettuce. Spread curried yogurt sauce on top bun and place on top of patty. Repeat with remaining ingredients. Serve immediately.

Notes
Update ~Here~

This sandwich gives a little more oomph to the sandwich game without being too complicated. It combines super sharp cheddar cheese, leftover ginger laced cranberry orange sauce and a sprinkling of hearty baby greens. It’s super simple to make and is super melty and delicious since I made it in my handy dandy



INGREDIENTS:
2 large slices bread (white or whole wheat)
2 tablespoons unsalted butter
4 slices sharp cheddar cheese
5 slices ham
1/4 cup ginger laced cranberry orange sauce
1/3 cup hearty baby greens

Throwing a dinner party is always a lot of work. No matter the time of the year, no matter how many guests you have over, there’s always lots of cooking involved. It may be just me, but it seems I end up slaving in the kitchen for at least a day prior to the party. Sometimes for two days and it has happen to still be in the kitchen during the party. You know, last-minute heating up that dish, warming up that dish or pulling steaming hot dinner rolls out of the oven.




Ingredients
1 baguette, sliced and slightly toasted
1 garlic clove
1 tablespoon olive oil
1 onion, finely chopped
3 cans (14 oz) butter or cannellini beans, rinsed and drained
1 can (14 oz) diced tomatoes
1 cup California Raisins
salt and pepper

Instructions
Heat the oil in a large skillet over a medium flame.
Add the chopped onion and cook until softened.
Add the beans, diced tomatoes and raisins and cook for 5-10 minutes until the tomatoes are simmering and the beans are warmed through. Season with salt and pepper.
Remove from the heat.
Run the toasted baguette slices with the garlic clove and spoon some of the beans, tomato and raisins mixture over the slices.
Drizzle with a little olive oil and sprinkle some freshly cracked black pepper (optional)
Serve warm.

Notes
Update ~Here~

This sandwich has a simple chicken filling in it and I love the flavour of pesto coming through this sandwich...It has become my favorite sandwich for now...

So give this a try and let me know what you think...


Ingrediants:

• Focaccia Bread
• Chicken- ¼ kg
• Onion-1 sliced
• Green Bell pepper- ½ cup sliced
• Yellow Bell pepper- ½ cup sliced
• Tomato Ketchup- 4 tblspn
• Cilantro Pesto-3 tblspn
• Tomato-1
• Cheddar Cheese-5 slices
• Salt to taste
• Pepper to taste
• Oil-1 tblspn

Method:
Mix together chicken,onion,bell peppers and tomato ketchup,salt and pepper together..
Heat oil in a wok and add in this chicken pieces...Cook until the chicken is cooked and the mixture gets thick..
Preheat the oven to 200°C(400°F)..
Take a bread and cut into half...Spread some pesto over the top...
Spoon some of the chicken filling over this...
Top it with tomatoes and cheese slices...Cover it with the other piece..
Wrap this in foil like a package and put this in the oven and bake for 10 mins..
Unwrap the package and cut into slices and serve hot...







Notes
Update ~Here~

Sandwiches are one of the easiest thing to make...it doesn’t take lot of time too,within 10 mins you could make a delicious meal.I love cooking with bread,I have posted some dishes that are cooked with bread in my blog..If you want you could check my recipe index page.This recipe calls for only onions,that is the special part..Please cook the onions till it caramelizes good,that brings a natural sweetness to this dish...I used mozzarella cheese that melts better and turns into a gooey goodness.You could use any cheese you want..

Today’s recipe is gonna be French Toast.There is no other better breakfast than few slices of perfect french toast with a cup of fresh juice right?.So I hope you all will give this a try and let me know what you think...


Ingrediants:

• Bread-4 slices
• Egg-2
• Milk- 1/4 cup
• Tomato-1 deseeded and chopped finely
• Spring onion-2 sliced finely
• Salt to taste
• Pepper-1 tsp
• chilli powder-1 tsp(optional)
• Butter-3 tblspn

Method: