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: Slow Cooker Pulled Pork Sandwiches

Ingredients

  • 3-4 pound boneless pork roast
  • 1 1/2 tbsp barbecue rub seasoning
  • 2 tbsp canola oil
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/3 cup brown sugar
  • 3/4 cup Coca Cola
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Cut the pork into 2-3 separate chunks and cover with the barbecue rub seasoning.

  2. Heat the oil in a pan over a med-high heat and sear each piece of pork quickly on each side. Transfer to the slow cooker.

  3. In the same pan with the heat on low, add the ketchup, vinegar, sugar, Coke, Worcestershire sauce. salt and pepper and whisk until it comes together.

  4. Pour the sauce over the pork and seal with the lid.

  5. Cook on low setting for about 8 hours checking often to turn the meat and stir the sauce.

  6. Once the meat has become fork tender, shred it with two forks in the slow cooker combining it with the sauce.

Recipe of the Week: Garlic Knot Chicken Parmesan Sandwiches

INGREDIENTS

  • 1 pound refrigerated pizza dough, sat at room temperature for 30 minutes
  • 1/2 cup olive oil, divided
  • 2 large boneless skinless chicken breasts, cut in half crosswise to create a total of 4 thin chicken slices
  • Kosher salt and black pepper
  • 2 eggs
  • 2 tablespoons milk
  • 1/2 cup flour
  • 3 cups seasoned Italian breadcrumbs
  • 1 cup vegetable oil
  • 1/2 cup marinara sauce, plus more to serve
  • 6 slices mozzarella cheese
  • 1/2 cup grated parmesan cheese, divided
  • 8 cloves of garlic, minced
  • 3 tablespoons butter
  • 2 tablespoons chopped fresh parsley

INSTRUCTIONS

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
  2. On a smooth surface, cut the pizza dough into 3 equal-sized pieces. If your dough is sticking too much to the rolling surface, very lightly sprinkle the surface with flour. Roll the dough into long, even ropes, about 1.5 to 2 feet long. Tie each rope in a figure-8 knot and transfer to the prepared baking sheet, gently pulling at the ends to create a longer, thinner knot. Brush with olive oil and cover with plastic wrap for 20 minutes.
  3. Bake until cooked through and just beginning to turn golden on top, about 22-25 minutes. Set aside to cool.
  4. Meanwhile, prepare the chicken. Season the chicken slices with salt and pepper. In a small bowl, whisk together the eggs and milk. Pour the flour and breadcrumbs into two additional, separate bowls. Dip the chicken pieces, one at a time, into the flour, then the eggs, then the breadcrumbs, patting and turning to adhere. Then, set the chicken aside on a large plate. Continue until all of the chicken has been breaded.
  5. Heat the vegetable oil in a skillet over medium-high heat. Once hot, add the chicken in batches and cook until the chicken is browned and cooked through, about 3-4 minutes per side. Transfer the chicken to a paper towel lined plate to absorb excess oil.
  6. Carefully slice the baked bread knots in half, crosswise. Working spoon marinara sauce on the bottom of each bread knot half. Then, place a chicken cutlet on top. You will have one extra chicken cutlet, which you can use to double-up a sandwich or you can save for leftovers. Top the chicken cutlets with additional marinara. Place two slices of mozzarella cheese on each sandwich, and then sprinkle with parmesan cheese. Cover with the top bread knot halves and transfer back to the oven until warmed through and the cheese has melted, about 5 minutes.
  7. While the sandwiches bake, make the garlic oil. In a small, microwave safe bowl, combine the garlic, remaining olive oil, and butter. Cover loosely and microwave for 30 seconds. Stir, cover, and microwave again for 15 seconds, or until melted. Mix in the chopped parsley.
  8. Brush the sandwiches generously with the garlic oil mixture, making sure to scoop the garlic pieces with the pastry brush and dab them on the knots. Serve warm with additional marinara.

Recipe of the Week: Slow Cooker Barbecue Beef Sandwiches

INGREDIENTS

  • 2 lbs. ground beef (I used 7% fat), browned (save a bit of the drippings! see below)
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. garlic powder
  • 2 tsp. white vinegar
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. mustard
  • 1 (12-oz.) jar Chili Sauce
  • ¼ cup brown sugar
  • 1 small white onion, diced
Slow Cooker Size:
  • 4-quart or larger

INSTRUCTIONS

  1. Brown the ground beef and keep a touch of the drippings, add to the slow cooker.
  2. Add remaining ingredients and stir.
  3. Cover and cook on low for 5 hours.
  4. Serve on toasted buns and enjoy!

Starbucks Adds Sriracha, PB & J to Their Fall Menu

Along with the perennial favorites — pumpkin spiced and salted caramel lattes — Starbucks has added Sriracha sauce and peanut butter and jelly to its new fall menu.

For Starbucks fans, it’s the one consolation in the wake of the dying days of summer: the brand’s annual fall menu roll-out.

And new this year, the coffee giant has joined in the hot sauce frenzy by offering complimentary Sriracha sauce packets to spice up breakfast sandwiches and salads.

Likewise, consumers will be able to tap into their inner child with back-to-school themed Peanut Butter and Jelly Bistro lunch box: peanut butter and strawberry jam on wheat bread, accompanied by mozzarella string cheese, vegetables, Greek yogurt ranch dip, apples, and milk chocolate-covered raisins.

Fans will rediscover fall favorites like the Pumpkin Spice Latte, Salted Caramel Mocha, and baked goods infused with the flavors of pumpkin (pumpkin scone, pumpkin cream cheese muffin, pumpkin sugar cookie), and apples in the Washington Apple Pound Cake.

Dunkin’ Donuts has also added new fall menu items this year, teaming up with The Hershey Company to release a Reese’s Peanut Butter Square and a Pumpkin Cheesecake Square donuts.

And Tim Hortons’ take on fall is Apple Pie Fritters, Caramel Apple Bagels and Pumpkin Pie Iced Capp.

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.

Recipe of the Week: Buffalo Chicken Grilled Cheese

Ingredients:

  • 2 cooked boneless, skinless chicken breasts, shredded
  • ½ cup buffalo wing sauce, plus extra for drizzling
  • 2 tablespoons ranch dressing
  • 2 tablespoons unsalted butter, melted
  • 4 green onions, sliced
  • 4 ounces gorgonzola cheese, crumbled
  • 8 ounces fontina cheese, freshly grated
  • 4 ounces white cheddar cheese, freshly grated
  • 8 slices sourdough or pretzel bread
  • softened butter for spreading

beer cheese

  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2/3 cup beer
  • 1/3 cup milk
  • 6 ounces freshly grated white cheddar cheese

Instructions:

beer cheese

  1. To make the beer cheese sauce, heat a small saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir for 1-2 minutes until golden and fragrant and bubbly. Add in beer and milk, whisking well to combine, then reduce heat to low and add cheese, stirring until totally melted and smooth. Keep over low heat and stir every few minutes while assembling sandwiches.

sandwiches

  1. In a bowl, combine the chicken, wing sauce, ranch dressing, melted butter, green onions and gorgonzola, and stir to combine.
  2. Heat a large skillet or griddle over medium heat. Spread the outsides of the bread with softened butter. To assemble the grilled cheese, place a slice of bread butter-side down in the skillet. Add on a few handfuls of fontina and cheddar cheese, then top it off with a quarter of the chicken mixture. Add a few spoonfuls of the melty beer cheese. Add more grated fontina and cheddar on top, followed by another slice of bread, butter-side up. Cook until the cheese is melty and each side is golden, about 4 to 5 minutes per side. Serve immediately.

Recipe of the Week: Fried Green Tomato and Bacon Grilled Cheese

Ingredients
  • 2 green tomatoes, cut into ¼-inch slices
  • ½ cup bacon grease (save from cooking bacon)
  • 2 eggs, lightly beaten
  • ¼ cup milk
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ½ cup flour
  • ⅔ cup cornmeal
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • sugar
  • 8 slices white bread, preferably Texas Toast
  • 8 slices bacon, cooked
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 teaspoons chopped chives, optional
  • butter
Instructions
  1. Whisk eggs, milk, paprika, and garlic powder in a pie pan or bowl.
  2. In another pie pan or on a plate, mix together flour, cornmeal, salt and pepper.
  3. Dip tomatoes into egg mixture and then coat with flour mixture.
  4. Heat bacon grease in a large cast iron skillet or regular skillet over medium heat. When hot, fry 4 to 5 tomatoes at a time. When golden brown on one side, flip and cook until golden brown on the other side. Drain on paper towels and sprinkle lightly with sugar and salt.
  5. For each sandwich, layer 2 to 3 fried green tomatoes on a piece of bread, top with 2 slices bacon, and about ¼ cup Cheddar cheese and ¼ cup Monterey Jack cheese. Sprinkle with chives and top with another bread slice.
  6. Heat a griddle or skillet over medium-high heat. Place a pat of butter on the surface of the pan. Use a spatula to spread it out as it melts. Place a sandwich on top and cook until golden brown. Lift sandwich off pan with a spatula, place another pat of butter down and flip sandwich over onto the melted butter. Cook until cheese is melted, turning heat down if it starts to brown too quickly.