California Club Sandwich

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

One of my favorite meals while growing up was a California Club Sandwich, and they don’t get any better than with Martin’s Old-Fashioned Real Butter Bread.

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.

Today’s recipe is sponsored by our friends at Martin’s Famous Potato Rolls and Bread.  

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.I can’t even begin to tell you how excited I was to make my all time favorite sandwich on Martin’s brand new Old-Fashioned Real Butter Bread. When you make a sandwich like this, it is more than a meal. Perhaps its nostalgia, perhaps its just a love of delicious food, but this sandwich is way more than just a sandwich to me – its an experience. You see, I’m a bit of a food snob. Okay, okay. That might be putting it mildly. The truth is that I don’t just care about the taste of my food, but I care about the quality, the ingredients, the history, the origins, etc. It’s almost like I have a rating system in my brain and for me to absolutely love any kind of food, it needs to pass all criteria. Friends, this bread passed with flying colors. The taste and texture alone will have anyone love this bread, but to fully appreciate it you need to know the brand, as well.

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.

Martin’s Famous Pastry Shoppe, Inc. is an all-American family owned and operated company headquartered in Chambersburg, Pennsylvania. From 1955, when Lloyd and Lois Martin converted their garage into a small bakery, the Martin’s family has focused on baking great-tasting products using high-quality ingredients. Their dedication to excellence, quality, service, and family values is what truly sets them apart from their competitors. Located in central Pennsylvania, Martin’s Famous Potato Rolls and Bread has been known for its “Famous Dutch Taste.” No longer just a “Pennsylvania novelty,” Martin’s Potato Rolls are the “#1 Branded Hamburger Bun in America.” In addition to their famous burger (Sandwich) and hot dog (Long) potato rolls, Martin’s also makes sesame-seeded Big Marty’s Rolls, Hoagie Rolls, 100% Whole Wheat Potato Bread, and Cinnamon Raisin Swirl Potato Bread. These and other Martin’s products, such as the new Old-Fashioned Real Butter Bread, are delivered fresh to Eastern and Mid-West stores daily and are exported internationally to a growing number of countries. My vote is for them to prioritize delivery to Portland, Oregon!

Their Old-Fashioned Real Butter Bread combines the nostalgia of days gone by with the great taste and high quality that today’s consumer expects from Martin’s. Using 100 percent real butter without any additional oils is what earns Old-Fashioned Real Butter Bread its name.  They only use high protein wheat flour, nonfat milk, real cane sugar, and other high-quality ingredients to make this great tasting, soft, gratifying Old-Fashioned Real Butter Bread.  One taste and you’ll see how much more superior it is from other white breads on the shelf.  Like other Martin’s products you can eat it right out of the out of the bag! When I was a kid, I used to take pieces of soft white bread (which, in no way, were as amazing as this bread) and I’d smash it up into a ball and put the entire thing in my mouth. I called it “bread in a ball”. Yes, this is a true story.  I have no shame in telling you that I did the same exact thing with a piece of this amazingly soft butter bread and the experience took me right back to my 8-year-old self.  If you don’t just eat the entire loaf of bread plain (like I was completely tempted to do), it can be used as part of a recipe for sandwiches, casseroles, and bread puddings or eaten with a simple coating of jam or butter. However you choose to eat their bread, they can guarantee those you are serving will be grateful.

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.

If you’ve never had a California Club, the ingredients are simple. In fact, it can vary in many ways but there are two ingredients that will define it as a California Club – avocado and sprouts. Now, I much prefer alfalfa sprouts, but they aren’t so easy to find these days. If you aren’t able to find them, microgreens are very similar in taste and texture and make a good substitute. The remaining ingredients are what you’d typically find in a regular club sandwich – turkey, ham (I’m calling the ham part optional because I chose not to include it), bacon, tomato, cheese, mayo, and of course – exceptional bread that not only holds this monster of a sandwich together, but bread that compliments all the wonderful components of this sandwich.

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.

One of the reasons this Butter Bread works so well with this massive sandwich is because it is physically possible to eat if you smash the whole thing down. I watched my husband devour this sandwich in less than five minutes and I couldn’t believe he was able to fit each bite in his mouth. It was quite impressive.

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.

Bottom line – you can’t fully enjoy a sandwich without exceptional bread holding it together. One common staple has brought people together throughout history: bread!  For over 60 years Martin’s has been a part of this history, baking up rolls and bread that bring friends and family together.  They thought it was time they made a new addition to their bread family… and I’m so happy it was this Martin’s Old-Fashioned Real Butter Bread!  Grandma Martin wouldn’t think twice about providing fresh, quality, delicious bread to nourish her growing family. She recognized the importance of time spent together—time where we stop our work and gather together to talk, laugh, share, and grow. When we bring loved ones together, only the best bread will do.  This is so much more than a meal.  These moments are what we hold onto and remember from one generation to the next.

To learn more about Martin’s Famous Potato Rolls and Bread, visit their website at: www.potatorolls.com.

California Club Sandwich
 
Prep time
Total time
 
One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.
Author:
Recipe type: main
Yields: 1 sandwich
Ingredients
  • 3 slices Martin’s Old-Fashioned Real Butter Bread
  • 4 slices herb roasted turkey
  • 4 slices cooked bacon
  • 4 slices cheddar cheese
  • 1 ripe avocado, thinly sliced
  • 1 ripe tomato, thinly sliced
  • handful of sprouts or microgreens
  • mayonnaise, as desired
Instructions
  1. To layer triple decker sandwich, arrange two slices of your tasty Martin’s Old-Fashioned Real Butter Bread on a flat surface, leaving the third slice for the top.
  2. Divide all remaining ingredients in half and assemble on the two slices of bread. Stack them together and top with remaining piece of Butter Bread.
  3. You may need to hold sandwich together with a bamboo stick as this sandwich will be tall and delicious!

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.
Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Loaded Grilled Italian Sandwich

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

If there’s one thing my husband loves, it’s a good sandwich. Now, show him a sandwich like this that’s full of the things he loves – namely cured Italian meats like salami and prosciutto – and he’s one happy man. I try to make food like this right before asking for something that he might normally disagree with to see if it sways his decision!

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

In all seriousness, who doesn’t love a good sandwich, really? What’s not to love when you combine so many different flavors and textures in between two pieces of crusty bread.

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

One of my pet peeves when it comes to sandwiches, though, is either a sandwich that’s too big to bite (or if you’re successful, it’s not pretty) or a sandwich that has too much bread. One really must have the right bread to filling ratio. If you plan on using a nice crusty Italian loaf like I did, there’s a secret.

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

You must scoop the inside of the loaf out to make room for all the fillings. No need to waste all that delicious bread – just let it dry out and then run it through the blender or the food processor and turn it into bread crumbs. This way you have this wonderful void in which you can properly layer your filling ingredients without risk of dislocating your jaw while attempting to eat such a massive sandwich. Creative, right? Now keep in mind you have to choose a bread with a pretty tough outside to hold up to such manipulation, but once you do the end result is so incredibly worth it.

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

Now, one could assemble this sandwich and call it good, however I’m not that kind of girl. If I’m going to combine all of these amazing harmonious ingredients into one sandwich, then I’m going to take it to the next level and grill it up so the cheese gets all nice and melty and all of the other ingredients are heated through.

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

Trust me – that is an insanely delicious sandwich you’re looking at right there. Now, can you imagine standing in a cool parking lot as the fall weather creeps in waiting for your favorite team to take the field, and you and your friends pull one of these sandwiches off the grill to devour before you head into the stadium? Oh yes.

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

GET THE RECIPE HERE

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!
Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Summer Veggie Sandwich

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone
Can you think of a better way to enjoy summer than enjoying a lovely picnic outdoors while enjoying something like this Summer Veggie Sandwich?

Can you think of a better way to enjoy summer than enjoying a lovely picnic outdoors while enjoying something like this Summer Veggie Sandwich? Can you think of a better way to enjoy summer than enjoying a lovely picnic outdoors while enjoying something like this Summer Veggie Sandwich? I was recently asked by Sargento® to create some unique tips for using their product and I wanted to share with you this incredible sandwich. If you’re looking for a “Summer Sandwich Occasion” I honestly can’t think of a better occasion than a picnic. Whether it be a romantic daytime date with your sweetheart or a family hike, picnics are the absolute best way to enjoy some of the best things in life – food, the outdoors, and your friends & family. I’m an Oregon girl now, but I grew up in California. A vegetable sandwich like this might seem weird to some people out there, but I grew up eating amazing veggie sandwiches. Can you think of a better way to enjoy summer than enjoying a lovely picnic outdoors while enjoying something like this Summer Veggie Sandwich? There are a few tips and tricks to make an outstanding veggie sandwich. Not all options and combinations would result in a tasty sandwich. There are definitely a few must-haves to make your sandwich amazing. I’ll start with the cheese because, after all, who doesn’t love cheese? I found my Sargento® Sliced Cheese at QFC and went for the Ultra Thin Mild Cheddar. I am super fond of the extra thin slices because I love the way they taste but you can also put the exact amount you want on your sandwich. There are tons of varieties of Sargento® Sliced Cheese you can choose from that come pre-sliced and ready to use that can be used in a variety of sandwiches: on the grill, cold sandwiches, panini etc. Just pick whichever one(s) look best to you and you won’t be sorry. Can you think of a better way to enjoy summer than enjoying a lovely picnic outdoors while enjoying something like this Summer Veggie Sandwich? The next thing I recommend is a good spread. You can always use the basics – mayo and/or mustard, but you can’t beat the flavor of a scratch made aioli. Can you think of a better way to enjoy summer than enjoying a lovely picnic outdoors while enjoying something like this Summer Veggie Sandwich?I also highly recommend both avocado and cucumber. The avocado combined with the cheese gives your sandwich a rich creaminess that is downright necessary. The cucumber adds a nice fresh crunch. Can you think of a better way to enjoy summer than enjoying a lovely picnic outdoors while enjoying something like this Summer Veggie Sandwich?Tomato is a given – that should be no surprise there. My other sandwich favorite is fresh sprouts. I grew up eating alfalfa sprouts, but they’re not always easy to find these days. You can, however, usually find some kind of microgreen either packaged up or still living. These happen to be radish sprouts that were sold still growing. They add the perfect texture and taste to this sandwich. Can you think of a better way to enjoy summer than enjoying a lovely picnic outdoors while enjoying something like this Summer Veggie Sandwich?Now, you can always add a few slices of turkey, ham, and/or bacon to your sandwich. In fact, I did that very same thing the next day when I made more sandwiches (we couldn’t get enough because they were so good). Either way, the components of this sandwich bring out the very best of summer and make the perfect addition to any picnic. Enjoy!!! Can you think of a better way to enjoy summer than enjoying a lovely picnic outdoors while enjoying something like this Summer Veggie Sandwich?

Summer Veggie Sandwich
 
Prep time
Total time
 
Can you think of a better way to enjoy summer than enjoying a lovely picnic outdoors while enjoying something like this Summer Veggie Sandwich?
Author:
Recipe type: main dish, sandwich
Yields: 1 serving
Ingredients
  • Seeded wheat bread
  • Any kind of spread - mayonnaise, mustard, homemade aioli
  • Sargento® Sliced Cheese
  • avocado
  • cucumber
  • tomato
  • sprouts
Instructions
  1. To assemble your sandwich, layer all ingredients and enjoy! You can add as much or as little of any ingredient that you'd like!

This is a paid conversation written by me on behalf of Sargento®. The opinions and texts are all mine.

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

How to Make Country Bread

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

No bread machine required for this recipe. I’ll show you How to Make Country Bread with a Kitchenaid and a loaf pan.

No bread machine required for this recipe. I'll show you How to Make Country Bread with a Kitchenaid and a loaf pan. 

Every so often, I like to make bread. I was totally intimated to make anything with yeast until one day, I got over my fear of yeast-based breads, and decided to make my own homemade pizza dough. From that day forward, I was hooked. Hooked – get it? Like my dough hook? Okay, horrible pun. I will tell you this – I will not knead dough by hand. I do not have the time, the wrist strength, nor the patience. But I will, however, knead dough using my dough hook and Kitchenaid. Easy peasy lemon squeezy. I dunno why, but there is something uber satisfying about making dough, letting it rise, punching it down (that’s my favorite part), letting it rise again, and then filling your home with the aroma of fresh baked bread. I think I might go make some more right now. My kids love it when I make bread and they beg to have it morning, noon and night. What can I say? They love their bread just like their momma does.

 

This recipe is your traditional white bread recipe. Nothing healthy about it, but it does taste good. Especially with a thick layer of good old fashioned peanut butter and jelly sandwiched in between. If you’ve recently found that you love cooking with yeast, then you’ll definitely want to try my cornmeal rolls, cinnamon rolls, and pretzel dough!No bread machine required for this recipe. I'll show you How to Make Country Bread with a Kitchenaid and a loaf pan.

Country Bread
 
Prep time
Cook time
Total time
 
No bread machine required for this recipe. I'll show you How to Make Country Bread with a Kitchenaid and a loaf pan.
Author:
Recipe type: bread
Yields: 2 loaves
Ingredients
  • 2 cups warm water
  • 1/4 cup sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup vegetable oil
  • 6 cups bread flour
Instructions
  1. In large bowl of stand mixer, combine water, sugar, and yeast. Set aside for 5 minutes to allow the yeast to get foamy.
  2. Add salt and oil to yeast mixture and stir to combine.
  3. Using dough hook while the mixer is running on low speed, add flour, 1 cup at a time, until all 6 cups have been added. Increase speed to medium and knead dough for 5 minutes.
  4. Place dough in large oiled bowl and roll dough ball around until its covered in the oil. Cover with a clean kitchen towel and allow to rise in a warm place until doubled in size, about 1 hour.
  5. Punch down dough. Knead for 3 minutes. divide in half and shape into two loaves. Place dough into greased 9x5 inch bread pans. Cover and let rise for 30 minutes.
  6. Bake at 350 degrees F for about 30 minutes or until the loaves are golden brown. Remove from pans and allow to cool.

No bread machine required for this recipe. I'll show you How to Make Country Bread with a Kitchenaid and a loaf pan.
Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Back-to-School Turkey Pinwheels

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone
Get creative at lunch time and make these incredibly delicious Back-to-School Turkey Pinwheels with a special cream cheese spread, arugula, & tomato.

Get creative at lunch time and make these incredibly delicious Back-to-School Turkey Pinwheels with a special cream cheese spread, arugula, & tomato.

Get creative at lunch time and make these incredibly delicious Back-to-School Turkey Pinwheels with a special cream cheese spread, arugula, & tomato.

Imagine what is possible when a kid is fueled by wholesome food. I can see a noticeable difference in both of my kids when they haven’t eaten well or gotten proper rest. Imagine the possibilities if kids have nourishment that they enjoy and actually want to eat. Fortunately, my kids have always been really good eaters (shocking, right?) but I know there are tons of kids out there who barely want to touch most foods. As my family is enjoying what’s left of summer, we’re also working to establish and maintain positive, healthy routines for the school year. One of the things I’m very pleased with has been how we have planned most of our meals ahead of time. You see, I joined this really awesome gym at the beginning of the summer. Not only is this gym beautiful with all the bells and whistles, but there are two main reasons I love this place: 1) they watch my kids for a whole two hours while I work out and 2) they have a huge pool complete with water slides. The unfortunate part is that they have poolside service with hamburgers and hot dogs. Yes, its a gym and yes, they have healthy items on the menu, but try telling my kids they have to eat a salad when the waiter is walking by with the best smelling hot dog on a gorgeous sunny day. What we’ve been doing everyday instead is sticking to a schedule as well as packing a healthy lunch. The routine keeps the normalcy and cadence that we enjoy during the school year and packing our own food not only keeps the cost down, but it keeps our bodies nourished as we play in the sun.

Get creative at lunch time and make these incredibly delicious Back-to-School Turkey Pinwheels with a special cream cheese spread, arugula, & tomato.

Okay, now I’m going to tell you how to make the most delicious turkey pinwheel wrap. I’ve had a lot of pinwheel sandwiches – people either serve them up at parties or sometimes I grab one from the deli at the grocery store. I find most of them to be boring and bland. Not this one. The first step is to use a rectangle wrap. Use a circle and your’e going to have weird pinwheels.

Get creative at lunch time and make these incredibly delicious Back-to-School Turkey Pinwheels with a special cream cheese spread, arugula, & tomato.

Second, don’t just use cream cheese. That’s boring and a wee bit nauseating, if you ask me. No. I like to mix in a bit of mayo because this is technically a sandwich, right? I also mix in some raw garlic and dried dill weed. Its worth it. I promise.

Get creative at lunch time and make these incredibly delicious Back-to-School Turkey Pinwheels with a special cream cheese spread, arugula, & tomato.

A large handful of arugula will add color and the bitter greens go nicely with the other flavors. Then, slice up a gorgeous organic heirloom tomato like the one I have below. The thinner, the better. So good.

Get creative at lunch time and make these incredibly delicious Back-to-School Turkey Pinwheels with a special cream cheese spread, arugula, & tomato.

Next, add your slices of turkey. I used pepper turkey because its awesome. I love raw red onion on my sandwiches but everyone around me doesn’t love that I love it, so for these pinwheels I opted for shallot which is basically a very tame red onion.

Get creative at lunch time and make these incredibly delicious Back-to-School Turkey Pinwheels with a special cream cheese spread, arugula, & tomato.

Now look at how awesome this lunch is. My kids were hovering over my shoulder when I took the photo below and as soon as I was done, there were four hands (two kids) reaching for all the food I had laid below them. This lunch has everything anyone might want and would keep any kid, or adult for that matter, going strong all day. Doesn’t it look yum?

Get creative at lunch time and make these incredibly delicious Back-to-School Turkey Pinwheels with a special cream cheese spread, arugula, & tomato.

Back-to-School Turkey Pinwheels
 
Prep time
Total time
 
Get creative at lunch time and make these incredibly delicious Back-to-School Turkey Pinwheels with a special cream cheese spread, arugula, & tomato.
Author:
Recipe type: sandwich, lunch, main dish
Yields: 2 servings
Ingredients
  • 3 tablespoons whipped cream cheese
  • 1 tablespoon mayonnaise
  • 1 teaspoon dill
  • 1/2 clove garlic, minced
  • 1 rectangle wrap (I used whole wheat)
  • 1 big handful fresh arugula
  • 1 medium tomato, sliced very thin
  • 4 ounces (about 5 large slices) turkey breast
  • 1 shallot, sliced thin
Instructions
  1. To make the spread, mix together the cream cheese, mayonnaise, dill, and garlic. Spread onto wrap covering entire surface.
  2. Cover with arugula, then tomato, then turkey, then shallot, reserving about a one inch section on one side where no toppings will sit. That will be the last part of the wrap and the cream cheese will help seal it together. Starting from the opposite side, roll up your wrap, using your hands to ensure the toppings don't squeeze out as you role.
  3. Using a sharp knife, cut into 6-8 pinwheels.

This conversation is sponsored by Horizon. The opinions and text are all mine.

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

S’mores Ice Cream Sandwiches

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone
These delicious S'mores Ice Cream Sandwiches are made with chocolate covered graham crackers & homemade no churn vanilla and marshmallow swirl ice cream.

These delicious S’mores Ice Cream Sandwiches are made with chocolate covered graham crackers & homemade no churn vanilla and marshmallow swirl ice cream.

These delicious S'mores Ice Cream Sandwiches are made with chocolate covered graham crackers & homemade no churn vanilla and marshmallow swirl ice cream. 

A couple weeks ago I made some homemade marshmallow creme. Oh man, that stuff was good. My mind started to race with all of the things I should do with it. Should I 1) make some s’mores recipes? Duh. 2) Should I make my most favorite cheesecake fruit dip? Absolutely. 3) Should I make some fluffernutter fudge? Coming soon. 4) Shall I hide in the corner and sneak the marshmallow creme when no one is looking? Don’t tell anyone. 5) All of the above? Okay.These delicious S'mores Ice Cream Sandwiches are made with chocolate covered graham crackers & homemade no churn vanilla and marshmallow swirl ice cream. 

I just got  back from a few nights of camping. Well… we don’t camp. We “glamp”, as in we rent a full service cabin with its own full bathroom in a campground but still consider it camping because we cook everything outside, sit by a cozy fire, and have to sleep on the most uncomfortable cabin futons. If I’m not within 90% of my usual comfort zone, its considered camping. Anyway, when we camp, we eat s’mores every night immediately after the last bite of our campfire dinner is consumed. My husband is a super freak and doesn’t like s’mores. Who on this planet doesn’t like s’mores? He be crazy. I, on the other hand, have perfected the s’more making process. You see, a year or two ago we switched over to those monster big marshmallows. They’re a great size for the s’more but no matter how well you roast them, the middle never totally melts. Here’s what I do: I roast it to perfection – we’re talking perfectly golden brown on all surfaces. Then I slide that layer off and eat it because we all know its the best part. Then that large middle part, which is still pretty big, goes right back over the coals for some additional toasting. That is what gets sandwiched in between my 72% dark chocolate and Trader Joe’s graham crackers (that’s the best kind, in case you’re wondering).These delicious S'mores Ice Cream Sandwiches are made with chocolate covered graham crackers & homemade no churn vanilla and marshmallow swirl ice cream. 

The point of my long winded story is that I have s’mores on the brain, and when you have some extra homemade marshmallow creme begging to be used, you think of creative ways to use it. I was just going to make a s’mores ice cream but then I figured I’d go the extra mile and make s’mores ice cream sandwiches. You know, to make it feel like the real thing but much much colder.These delicious S'mores Ice Cream Sandwiches are made with chocolate covered graham crackers & homemade no churn vanilla and marshmallow swirl ice cream. 

Because I’m feeling lazy in this summer heat, I didn’t want to go the distance by making ice cream the old fashioned way by cooking egg yolks into heavy cream to first make a custard, and then churning it for an hour in an ice cream maker (because I’m waaaaay to lazy to EVER do that by hand). No. This recipe had to be much easier, so I present to you my NO CHURN ice cream. Its pretty freakin’ easy and still tastes really good.These delicious S'mores Ice Cream Sandwiches are made with chocolate covered graham crackers & homemade no churn vanilla and marshmallow swirl ice cream. 

Yes, I put mini chocolate chips in the ice cream, but that wasn’t enough chocolate to qualify it for the s’mores name. No. I had to spread another layer on the graham cracker. The end result, my friends, was perfection.These delicious S'mores Ice Cream Sandwiches are made with chocolate covered graham crackers & homemade no churn vanilla and marshmallow swirl ice cream.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

S'mores Ice Cream Sandwiches
 
Prep time
Total time
 
These delicious S'mores Ice Cream Sandwiches are made with chocolate covered graham crackers & homemade no churn vanilla and marshmallow swirl ice cream.
Author:
Recipe type: dessert
Yields: 4-6 sandwiches
Ingredients
  • 1 cup heavy whipping cream
  • 1/4 cup half & half
  • 3/4 cup confectioner's (powdered) sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup mini chocolate chips
  • 3/4 cup marshmallow creme (homemade is best)
  • 2 ounces dark chocolate, chopped
  • 2 tablespoons butter
  • 8-12 large graham crackers
Instructions
  1. In the bowl of your stand mixer, use the whisk attachment to whip the heavy cream until it forms medium peaks. Add half & half, sugar, and vanilla and continue to mix until light and fluffy, scraping down the sides when needed.
  2. Stir in the chocolate chips.
  3. Transfer the mixture to a metal pan (I used a bread pan). Add marshmallow creme to the top and gently swirl it around. The marshmallow creme won't freeze the same as the rest of the ice cream, so you can definitely taste the swirl effect. Cover with plastic wrap and freeze for at least 4 hours.
  4. Melt chocolate and butter in microwave until the butter is melted and about half the chocolate chunks are left, about a minute. Remove from microwave and stir until entire mixture is smooth. Lay graham crackers out on parchment and spread a thick chocolate layer on one side of each cracker. You should be able to cover about six of them.
  5. Assemble the sandwiches by scooping some ice cream on each chocolate covered cracker and then topping with another. You can freeze the sandwich until ready to serve or serve immediately. Ice cream may be soft.

 

link
link
Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Caprese Burgers

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone
These amazing Caprese Burgers have everything a mouthwatering burger should have - homemade basil garlic aioli, roasted tomatoes, and balsamic reduction.

These amazing Caprese Burgers have everything a mouthwatering burger should have – homemade basil garlic aioli, roasted tomatoes, and balsamic reduction.

These amazing Caprese Burgers have everything a mouthwatering burger should have - homemade basil garlic aioli, roasted tomatoes, and balsamic reduction. 

What can I say?  I had a craving. Caprese salad is something that I crave. A lot. Come summer time, there is rarely a day where I won’t have some version of it. There’s something about the combination of fresh tomatoes, creamy mozzarella, vibrant basil, and tangy balsamic vinegar that makes my mouth sing.These amazing Caprese Burgers have everything a mouthwatering burger should have - homemade basil garlic aioli, roasted tomatoes, and balsamic reduction.

I knew I wanted to make a caprese burger, but I wanted it to be extraordinary. Instead of just using fresh tomatoes, I roasted them with garlic. Instead of using fresh basil, I whipped up a batch of homemade basil garlic aioli that packed quite a punch. I smothered that grass fed patty with a thick slice of real melted mozzarella. I drizzled some balsamic reduction (aka tastebud heaven) over the whole thing.  And I wrapped it up in my failed attempt at homemade focaccia focaccia flatbread.  It was GOOD.

These amazing Caprese Burgers have everything a mouthwatering burger should have - homemade basil garlic aioli, roasted tomatoes, and balsamic reduction.

Caprese Burgers
 
Prep time
Cook time
Total time
 
These amazing Caprese Burgers have everything a mouthwatering burger should have - homemade basil garlic aioli, roasted tomatoes, and balsamic reduction.
Author:
Recipe type: main dish
Yields: 6 burgers
Ingredients
  • 1 pint grape tomatoes
  • 4 cloves garlic, sliced
  • 1 tablespoon olive oil
  • 1 cup balsamic vinegar
  • 1 1/2 pounds ground beef (grass fed)
  • salt & pepper
  • 6 thick slices mozzarella
  • basil garlic aioli
  • buns or focaccia flatbread
Instructions
  1. Preheat oven to 425 degrees F. Drizzle tomatoes and garlic with olive oil. Roast in oven until slightly browned, about 20 minutes. Remove and allow to cool slightly.
  2. While the tomatoes and garlic are roasting, add balsamic vinegar to pot and heat on medium low until the vinegar reduces to a thick syrup, about 20 minutes.
  3. Preheat your grill to high. Form meat into six 1/4 pound patties. Season both sides with salt and pepper. Cook on the grill over high heat, about 8-10 minutes each side. Allow mozzarella to melt on burger during last 4-5 minutes of cooking.
  4. Assemble the burger by covering the patty with the roasted tomatoes and drizzling about a teaspoon of balsamic reduction on top. Serve on buns or focaccia flatbread slathered with a thick layer of basil garlic aioli.

 

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Apple Cider Barbecue Pulled Pork

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Nothing says summer like some outstanding Apple Cider Barbecue Pulled Pork. Its so tender from the brine and flavorful from the dry rub & slow cooking.

Nothing says summer like some outstanding Apple Cider Barbecue Pulled Pork. Its so tender from the brine and flavorful from the dry rub & slow cooking.

Pulled pork is the best, wouldn’t you agree? Its so freaking good. Whether you make it in your crockpot or on your grill, its one of my favorite dinners. I typically like to make my slow cooker pulled pork during the winter months when the weather is crummy. But come this time of year when the days are longer and warmer – its pretty much a sin to not cook outdoors. We have a Traeger and I love it. A lot. But this will work on any grill as long as you can somewhat control the temperature and use a thermometer to know when your meat is done.

Nothing says summer like some outstanding Apple Cider Barbecue Pulled Pork. Its so tender from the brine and flavorful from the dry rub & slow cooking.

This recipe starts with a bone-in pork roast. We buy a half pig every year from a ranch in Eastern Oregon, so I pretty much always have a pork roast at the ready. I like to use a large bag when I brine meat because I want every inch of my meat touching the liquid. If you just set it in a pot, you may have to use more brine to fully cover the meat and that’s just a waste. With a bag, you can squeeze out the air and have a perfectly submerged chunk of meat. I loved using apple cider for this particular roast. Why does pork taste so good with apple?

Nothing says summer like some outstanding Apple Cider Barbecue Pulled Pork. Its so tender from the brine and flavorful from the dry rub & slow cooking.

After your roast is done soaking in its overnight bath, you’re gonna want to make up a batch of my one spoon dry rub and cover the entire roast. If you’ve never made my dry rub, it will change your life. I use it all the time. I make my damn good roast chicken as well as my damn good chicken wings with it, among other things.

Nothing says summer like some outstanding Apple Cider Barbecue Pulled Pork. Its so tender from the brine and flavorful from the dry rub & slow cooking.

So, I *may* have overcooked my pork a wee bit. Hey – it was a beautiful day and my kids wanted extra time at the park. I couldn’t say no! Well guess what – aside from being a teeny bit drier than I would have liked, it still ended up tasting wonderful. And don’t worry, I put the proper instructions in the recipe below. Trust your thermometer over the clock… always.

Nothing says summer like some outstanding Apple Cider Barbecue Pulled Pork. Its so tender from the brine and flavorful from the dry rub & slow cooking.

Put your pulled pork on a bun and, wait a minute. Pulled pork on a bun not only looks pretty unappetizing, but it needs some color.

Nothing says summer like some outstanding Apple Cider Barbecue Pulled Pork. Its so tender from the brine and flavorful from the dry rub & slow cooking.

Well, then. You need to make up a batch of this Caroline Mustard Barbecue Sauce. Now we’re talking. YUM!!!

Ditch your standard BBQ sauce and whip up a batch of this easy to make, spicy, & flavorful Carolina Mustard Barbecue Sauce next time you fire up the grill.

5.0 from 1 reviews
Apple Cider Barbecue Pulled Pork
 
Prep time
Cook time
Total time
 
Nothing says summer like some outstanding Apple Cider Barbecue Pulled Pork. Its so tender from the brine and flavorful from the dry rub & slow cooking.
Author:
Recipe type: main dish
Yields: 8 servings
Ingredients
brine:
  • 1 (4-7 pound) bone-in pork roast
  • 4 cups apple cider (I used Trader Joe's unfiltered Honey Crisp Apple Cider)
  • 2 cups water
  • 1/4 cup Worcestershire sauce
  • 1/4 cup packed brown sugar
  • 1/4 cup kosher salt
barbecue:
Instructions
  1. Rinse pork roast under cold running water. In large oven bag or airtight container, combine apple cider, water, Worcestershire sauce, brown sugar, and salt. Mix until sugar and salt have dissolved. Add pork, cover, and refrigerate (overnight is best).
  2. When you're ready to cook your pork, preheat grill to 225 degrees F. If you have a meat injector, take some of the brine and inject it into the roast (I don't have one so I didn't do this, but it would have been awesome). Remove the roast from the brine mixture but save it for the cooking process.
  3. Mix up the one spoon dry rub and generously cover your roast using all of it.
  4. Put the roast on the grill with the fat side up and cook for 3 hours. After each full hour, use a silicon brush to mop the brine liquid onto the roast to keep it moist. You can discard the brine after the first 3 hours of roasting.
  5. Use an aluminium foil pan or make a boat out of heavy duty aluminum foil and place the roast on top. Increase the temperature to 250 degrees F and roast until the internal temperature reaches 150 degrees F, about 5-6 hours total.
  6. Transfer the roast to a cutting board and allow to rest for at least 20 minutes. Transfer any of the cooking juices in your foil to a measuring cup. When the meat is cool enough to handle, separate the tender meat from the bone and fat. Spoon off any fat that has risen to the top of the cooking liquid or use one of those measuring cups that pours from the bottom. Moisten shredded meat with cooking liquid.
  7. Serve with soft buns and Carolina mustard barbecue sauce along with some coleslaw.
Notes
I recommend using a large bag when you brine because you can squeeze out all the air to ensure your roast is completely covered.

 

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Slow Cooker Pulled Pork

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

This is the best Slow Cooker Pulled Pork recipe you’ll find. Its moist, flavorful and makes a perfect family dinner or game day treat.

Slow Cooker Pulled Pork | Self Proclaimed Foodie

Oh, pulled pork. How do I love thee?  Let me count the ways.

1. You are delicious.

2. You are delicious.

3. You are delicious.

I could go on and on, but I think you get the idea.

Now, don’t be fooled by my enthusiasm.  I’ve very picky and particular about my pulled pork. Whether its cooked in a smoker or in a slow cooker, its a big fat FAIL if there’s any left over fat, if its dry, or if there’s no flavor.  This pulled pork recipe is beyond good.  There’s no leftover fat because most of it melts away, plus I’m quite meticulous when I shred it.  If the fat bothers you, I’m sure you’re the same way.  Its definitely not dry. Cooking the meat in the slow cooker with apple cider, apple cider vinegar, and chicken broth guarantees every morsel will be moist. Plus, taking the time to sear the meat before hand not only adds flavor and texture, but it locks in moisture.  And finally, this pulled pork has so much flavor.  When you reduce the cooking liquid, it intensifies the flavor.  When you combine that intense goodness with the moist shredded meat, the final product is insanely delicious.

I topped my pulled pork with thinly cut purple cabbage citrus slaw and served it up with some whiskey BBQ sauce.  I cooked some cornmeal buns and they tasted pretty awesome but didn’t rise like I wanted so I didn’t bother posting them on the blog.  You can always make some homemade hamburger buns – they’re real crowd pleasers!

 

Slow Cooker Pulled Pork | Self Proclaimed Foodie

 

I love this kind of meal for family dinner or for game day grub. Some of my other favorite sides to serve are twice baked potatoesangel hair coleslaw, potato salad, baked beans, oven baked rosemary garlic fries, or collard greens with bacon.  Enjoy!

 

 

Pulled pork
 
Prep time
Cook time
Total time
 
This is the best Slow Cooker Pulled Pork recipe you'll find. Its moist, flavorful and makes a perfect family dinner or game day treat.
Author:
Recipe type: main dish
Yields: 4
Ingredients
  • 2 tablespoons brown sugar
  • 2 teaspoons smoked paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon mustard powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • fresh ground pepper
  • 1 tablespoon vegetable oil
  • 1 bone in pork roast (3-4 pounds)
  • 3/4 cup apple cider
  • 1/2 cup apple cider vinegar
  • 2 cups chicken broth
Instructions
  1. In small bowl, combine brown sugar, paprika, salt, mustard powder, cumin, chili powder and pepper. Stir to combine.
  2. Rinse and pat dry pork roast. Trim any excess fat. Coat roast with dry rub.
  3. Heat heavy bottom dutch oven or skillet on high. Add vegetable oil. When oil is hot, add roast and brown on all sides, about 2 minutes each side.
  4. Add browned roast to slow cooker. Add apple cider, cider vinegar, and chicken broth. Cook on low 8 hours.
  5. When done, transfer roast to plate to cool. When cool enough to handle, shred meat, discarding any fat and bones.
  6. Strain liquid from slow cooker. Cook over medium heat until reduced to about 1 cup, about 10-20 minutes. Return shredded meat and reduced liquid to slow cooker, stir, and heat until warm. Season with additional salt or apple cider vinegar, if desired. Serve with BBQ sauce, cider slaw, and homemade buns.

 

This is the best Slow Cooker Pulled Pork recipe you'll find. Its moist, flavorful and makes a perfect family dinner or game day treat.
Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

BLT with Sun Dried Tomato Roasted Garlic Aioli

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

You can’t argue that BLTs are the best, but take your sandwich to a whole new level by making this BLT with sun dried tomato roasted garlic aioli.

BLT with Sun Dried Tomato Roasted Garlic Aioli

I have a background in Engineering.  I have a mathematical mind.  I love flow charts.  That is why, my friends, that I am not only going to use my words to describe all the wonderful layers that comprise this Bacon, Lettuce and Tomato sandwich with Sun Dried Tomato Roasted Garlic Aioli… but I made you a flow chart:

BLT with Sun Dried Tomato Roasted Garlic Aioli

Allow me to describe how delicious this sandwich is.  First, however, I must warn you of two things:  1) I LOVE BLTs. I often choose to have a BLT with salt & vinegar chips for my birthday dinner.  I crave BLTs.  2) I’m starving right now. I probably shouldn’t write a blog entry when I’m hungry because I end up describing each morsel of food in great detail, thus making myself even more hungry.  I tend to write these starving posts when I’m stuck somewhere I can’t eat.  Why do I punish myself so?

The bread:  I usually go for a soft sour dough and give it a light toast.  This time I went for a chewy ciabatta.  I wanted the aioli to really soak in through the wholes. Plus, I was just too lazy and too hungry to wait for it to toast.

The aioli: I put a lot of roasted garlic in this aioli. If you can’t handle it, scale it back by half. This amount of garlic will make you smell like garlic for days. I’m into that sort of thing. You need to ease into it though. Be sure to slather a thick layer of this aioli on both pieces of bread. We had leftover aioli so the next day I mixed it up with a can of tuna.  Oh god.  The thought is making my stomach growl.

The bacon: I’m a total bacon snob. I swear I can taste nitrates or nitrites. I don’t exactly know why nitrates and nitrites are bad, but I just know that they are so I don’t buy bacon that has them.  I get my bacon when I buy my half pig from a ranch.  When that runs out, I get Applewood Smoked or Black Forrest bacon from Trader Joe’s.  I think bacon deserves its own food group.  I always cook my bacon in the oven so that it lays flat.  Then I guard it with my life so that it actually makes it all the way to the sandwich before more convert-foodie bacon-loving husband steals it.

The tomato: There is no better kind of tomato than a ripe, large, heavy heirloom during the middle of summer.  Gimme a salt shaker, an heirloom tomato, and a napkin to clean up after I’ve attacked that delicious tomato and you just made me a happy girl.  The goodness of bacon can make any old tomato work, but if you put a fresh heirloom tomato on your BLT, your taste buds will thank you.

The lettuce: I’m not super particular here.  I prefer big leaves of lettuce as opposed to small dark spring greens when it comes to my BLTs.  I like a nice balance of leaf to crunchy stem.  But other than that, the lettuce just has to be clean and not rotting and that’s good enough for me.  See?  I’m not a total food snob.  Oh wait.  It has to be grown organically and preferably locally for me to fully enjoy it.

BLT with Sun Dried Tomato Roasted Garlic Aioli

And there you have it.  That’s how I make my BLT. Now I’m just going to sit here a few more minutes and stare at this photo while I listen to my stomach growl.

4.0 from 1 reviews
BLT with Roasted Garlic Sun Dried Tomato Aioli
 
Prep time
Total time
 
You can't argue that BLTs are the best, but take your sandwich to a whole new level by making this BLT with sun dried tomato roasted garlic aioli.
Author:
Recipe type: sandwich
Yields: 2
Ingredients
Aioli:
  • 1 head garlic
  • 1 teaspoon olive oil
  • 1/4 cup sun dried tomatoes without oil
  • 2 large egg yolks
  • 1 tablespoon lemon juice (about half a lemon)
  • 1/2 teaspoon salt
  • 3/4 cup canola oil
Sandwich:
  • 8 slices bread, ciabatta works great
  • 8-10 slices cooked applewood sliced bacon, cooked
  • 1 large heirloom tomato, sliced thin
  • green leaf lettuce
Instructions
To make the aioli:
  1. Cut the top (the part with the root) off the head of garlic and drizzle with olive oil. Roast in 400 degree F oven for 20-25 minutes. Cool enough to handle and remove cloves from papery outside.
  2. In a food processor, blend roasted garlic cloves, sun dried tomatoes, egg yolks, lemon juice and salt. Use scraper to push ingredients back down into bowl and mix again.
  3. With processor blending, slowly pour a small steady stream of oil and blend until thick and creamy.
To assemble the BLT:
  1. Slice the ciabatta. Spread aioli liberally on bread. Layer with warm bacon, tomato and lettuce. Enjoy!
This makes two big sandwiches but you'll have leftover aioli. I actually used mine in place of mayo when making a tuna sandwich for the husband the next day.

 

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone