Recipe of the Week: Pulled Pork and Sriracha Guacamole Grilled Cheese

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, sliced
  • 2 tablespoons butter
  • 8 slices french bread
  • 8 slices cheddar cheese
  • 2 cups Slow Cooker Pulled Pork

Sriracha Guacamole Ingredients

  • 2 large avocados
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1 serrano pepper, seeded and diced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 3/4 teaspoon sriracha sauce

Instructions:

  1. Make the guacamole first so the flavors have a chance to meld. To make the guacamole, mash avocados together in a bowl. Add in remaining guacamole ingredients. Cover and refrigerate for 30 minutes.
  2. Heat the olive oil in a skillet over a medium heat. Cook onions over medium-low heat until they start to brown and caramelize. About 20 minutes. Add in pulled pork. Cook just until pork is warmed through. Remove from the pan and set aside.
  3. To assemble a sandwich, butter one side of each slice of bread. With the buttered side down, place one slice of cheese on the bread. Top with 1/4 of the pork. Spoon guacamole over the top. Place a second slice of cheese on top of the guacamole and place another slice of bread on top with the buttered side facing up. Repeat with remaining ingredients.
  4. In the same skillet that you cooked the pork and onions in, cook sandwiches over medium heat until bread is golden brown and cheese has melted. Serve immediately.

Recipe of the Week: Taco Grilled Cheese Sandwich

Ingredients

  • 8 slices  Bread
  • 4 tbsp butter, softened
  • 8 slices cheddar cheese
  • ½ lb ground beef, seasoned for tacos, we always use leftovers.
  • 1 jalapeno pepper, diced
  • 1 tomato, diced
  • 1 avocado, peeled and sliced thin
  • sour cream and salsa for dipping

Instructions

  1. Butter one side of a piece of bread with the softened butter and place butter-side down in a medium non-stick skillet over medium heat.
  2. Add a slice of cheese to the bread and spoon ¼ of the beef, ¼ of the diced tomatoes, and ¼ of the diced peppers on the cheese. Lay ¼ of the avocado slices over the top and top them with another slice of cheese.
  3. Butter one side of another slice of bread and place it butter-side up on top of the cheese, cook until cheese begins to melt and bread turns a golden brown, flip and cook the other side until cheese is melted through. Repeat for other sandwiches.

Recipe of the Week: Cheddar Bacon Ranch Melt

INGREDIENTS

  • 1 tablespoon sour cream
  • 1½ teaspoon dry ranch dressing
  • 2 slices bacon, crushed
  • 1 chicken breast, cooked and cubed
  • 1 oz shredded extra sharp cheddar cheese
  • 1 slice of extra cheddar cheese
  • 2 slices Daves Killer Bread

INSTRUCTIONS

  1. Preparation: Heat medium size skillet over low heat.
  2. In a small bowl, combine sour cream and ranch dressing. Add bacon, chicken and cheese. Spread equal amounts of butter between both sides of bread. Place one buttered slice of bread down into warm pan, layer with sliced cheers and mixture. Place second slice of bread buttered side facing up. Turn heat to medium and cook until bread is browned and crispy, about 2-4 minutes. Flip sandwich and cook until second slice of bread is just slight browned, then place bowl on top sandwich for an additional minute or so to melt cheese. Serve immediately.

Recipe of the Week: Fried Chicken and Creamy Coleslaw Sandwich

Ingredients

  • Fried Chicken
for the coleslaw
  • 3 cups shredded cabbage (I used red)
  • 2 carrots, grated
  • 2 tablespoons mayonnaise (I used Hellman’s)
  • 2 tablespoons sour cream
  • juice of ½ lemon
  • salt to taste
to serve
  • buttered brioche rolls

Instructions

  1. Combine all the ingredients for the coleslaw in a bowl and mix well.
  2. When the chicken is cooked, serve it along with the coleslaw on the buttered rolls.

Recipe of the Week: Slow Cooker Crack Chicken

Ingredients
  • 2 lbs boneless chicken breasts
  • 2 (8 oz) blocks cream cheese
  • 2 (1 oz) packets dry Ranch seasoning
  • 8 oz bacon, cooked crisply and crumbled
Instructions
  1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
  2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
  3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
  4. Add in crumbled bacon and stir to incorporate.
  5. Serve warm.