Fig and Ham Foccacianini

I LOVE sandwiches. I mean, who doesn't? Carbo-loading with delicious ingredients and the options are endless. Although, I will admit, sometimes I get stuck in a PB & J rut. Recently, I started watching "Next Food Network Star" and loving Jeff Mauro. He won last season (oops...do I have to say "spoiler alert" if the info is a year old??) and his recipes are really creative and interesting when it comes to composing a yummy sandwich.

Here, I adapted one of his panini recipes and it turned out delicious. It combines the traditional flavors of ham and cheese with a unique twist - using sharp Italian cheese and fig spread to make it out of this world.

To make this recipe even faster and easier, feel free to use prepared (read: store bought) fig spread. IF you've got the time, I included the recipe for homemade fig spread.




Ingredients
Fig Spread:
2 cups dried figs, stems removed and halved
3/4 cups balsamic vinegar
1 teaspoon sugar

4 squares focaccia bread
8 ounces Italian sharp cheese, such as Fontinella, or asiago, sliced
1 pound black forest ham, thinly sliced
Olive oil, for brushing

For the fig spread: Bring the figs, 1 cup water, balsamic and sugar to a simmer in a small pot. Simmer until the figs rehydrate and the liquid reduces and thickens, about 15 minutes. Let cool. Once cool, place in a food processor and puree until smooth, 20 to 30 seconds.


For the sandwich: Preheat a griddle over medium-low heat or heat a panini press. Slice 1 focaccia square in half. Place a thin layer of the fig spread on the inside of both halves. Place a couple slices of cheese on the bottom, and then place 4 ounces ham on top. Close and lightly brush the bread with olive oil. Griddle the sandwich until golden and warm, about 4 minutes a side. Repeat with the remaining ingredients.

Recipe adapted from "The Sandwich King" Jeff Mauro

Slow Cooked Pork with Green Chilies and Tomatillos

This recipe is again from a cooking class hosted by Qdoba. This pork is used for traditional street tacos and is so flavorful and tender that it's unbelievable. It also happens to be insanely simple, which makes me happy.

If you are looking for a new twist on tacos and are tired of chicken or steak, look no further. This pork was definitely a crowd pleaser and any leftovers would be great in a variety of recipes that call for pulled pork.



Slow Cooked Pork with Green Chilies and Tomatillos

1 boneless pork shoulder roast
1 white onion, cut into thin strips
2 Poblano Chilies, cut into thin strips
2 Jalapeno Chilies, cut into thin strips
2 Anaheim or Hatch Green Chilies, cut into thin strips
2 C. Tomatillos, cut into large chunks
3 cloves fresh garlic, smashed
1 T. Salt
1/2 tsp. garlic powder
1/2 tsp. black pepper

Place the onions in the bottom of a slow cooker. Top with half of the tomatillos. Place the pork roast into the slow cooker and sprinkle with salt and garlic powder. Add remaining tomatillos. Top with all of the chilies.

Cook on low for a minimum of 6 hours. (The idea is to cook the pork slowly so that it is fork tender)

After 6 hours, the pork will be fork tender and ready to shred. If necessary, remove any fat prior to shredding.

Using tongs or your hands, shred the pork into taco sized pieces. Add pepper and additional salt to taste.

Serve with fresh, warm tortillas and your favorite taco toppings (I suggest the traditional topper of cilantro, red onion, and lime juice.)

Apple Stuffed Roast Pork

As much as I love to cook, with a toddler, sometimes that becomes nearly impossible. So for those days that we're incredibly busy or Mr. Man's being too cute to not play with, I try to find shortcuts that make my life easier.

Thay being said, I was at my local grocery store when I spotted apple stuffing mix. It's quick, easy, and usually a crowd pleaser. To my further excitement, there was a recipe for Apple Stuffed Roast Pork on the back of the box.

I tried that recipe and it was really delicious. While it wasn't that quick, it was easy, and made for a impressive and pretty dinner. I hope you like it as much as we did!



Apple Stuffed Roast Pork

1 pkg. Apple stuffing mix (mine happened to be Stove Top)
1 pork loin, butterflied
2 T. maple syrup
2 T. dijon mustard
1 tsp. fresh rosemary, chopped

Heat oven to 350 degrees. Prepare the stuffing as directed on the package. Let stand 5 minutes.

Place the meat, cut side up, on your work surface. Cover with stuffing, leaving 1/2 inch border. Roll up the meat, starting at the short end.

Place the meat, seam side down, on a greased pan. Bake 1 hour.

Meanwhile, mix the syrup, mustard, and rosemary. Spread over the meat. Bake an additional 20 minutes or until the meat is 160 degrees.

Enjoy!
*This post is not sponsered by Stove Top in any way...I just happened to really like this recipe :)

Ham and Cheese Sliders

When figuring out recipes for our latest summer party, I wanted something that would be delicious, fun, but simple for me to throw together. I don't know about you, but I think food is so much more fun and cute when it's smaller! These Ham and Cheese Sliders were perfect because they are so easy to put together and everyone loved them. I had to hide a few in the fridge to make sure I got one at the end of the night. And on that note, these are amazing as late-night snack food!

You might not think that Ham and Cheese sandwiches are very special, but the sauce that you drizzle over these babies is amazing. It really takes this recipe from plain ham and cheese sammie to irresistible party food. Plus, the sweetness of the Hawaiian rolls cute the tang of the mustard to strike a really nice balance. If you don't have poppyseeds or don't want to spring the extra cash for them, don't worry. They are just to make the sandwiches a little more pretty and fun...besides, if you leave them off you won't have to worry about poppyseeds in your teeth!

Needless to say, everyone kept coming back for more and I hope you give these Ham and Cheese Sliders a try!



Ham and Cheese Sliders

For the sandwiches:
24 mini Hawaiian rolls
24 slices honey ham
24 small slices Swiss cheese
Miracle Whip (or mayo if you're one of THOSE people - hehe)

For the topping:
2 tbsp. yellow mustard
8 tbsp. butter, melted
1 tbsp. finely minced onion
1/2 tsp. Worcestershire sauce
Poppy seeds, for sprinkling

Directions:
Preheat the oven to 350˚ F. Split the rolls and spread both sides lightly with Miracle Whip. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet, very close together (See picture below).



To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.

Adapted from The Girl Who Ate Everything

Lemon Herb Pork Chops

During the summer, I just can't seem to get enough lemon! There's just something about it's bright, tartness that it adds to food (especially pork) that make me think of summer grilling. This recipe is a really flavorful and light summer meal. With all of the party recipes I've had coming your way, I thought I should help you (and myself!)out and lighten things up a bit!

The pork is incredibly juicy and the lemon-herb combination makes light, yet flavor-packed meal. I served this with marinated grilled veggies and it was perfect for a hot summer night. Grilling outside helps to not heat up your house, but you could always saute the chops in a pan with a little bit of nonstick spray.

With just a few ingredients, these pork chops are also really fast for a quick weeknight meal!



Lemon Herb Pork Chops

4 pork chops
4 T. lemon juice
2 T. Canola oil (or other light oil, like vegetable oil)
1 T. garlic, minced
1 tsp. salt
1/2 tsp. oregano
1/2 tsp pepper

In a ziplock bag, combine the lemon juice, oil, garlic, salt, oregano, and pepper. Seal and shake to combine well. Add the pork chops and marinate at least one hour or overnight.

Preheat grill to medium-high heat. Oil the grates to prevent sticking. Grill the pork chops 5-7 minutes per side until the internal temperature reaches 145 degrees.

Asian Pork Tenderloin

Besides chicken, I think pork tenderloin is my favorite thing to grill. Although steak and chicken are wonderful, I think that pork tenderloin give you the opportunity to infuse great flavors into the meat. Plus, sometimes I just get so sick of chicken!

This recipe was very simple and perfect for summer. I combined all of the ingredients in the morning and let them marinate the pork all day. By dinnertime, the tenderloin was tender (duh), juicy, and so flavorful. Plus, pork tenderloin is also a healthier option for someone who wants a lot of flavor, little fat, but is sick of chicken. Pair this with some rice and asparagus and you've got a wonderful summer meal that won't leave you feeling guilty.



Asian Pork Tenderloin

2 pork tenderloins (typically 2 tenderloins come in 1 package)

For the marinade/sauce:
4 T soy sauce
4 T teriyaki sauce
2 T brown sugar
1 T fresh ginger, minced
1 T ketchup
1 T garlic, minced
4 T honey
1 T onion, minced
1/2 tsp cinnamon
1/4 - 1/2 tsp cayenne pepper

Combine all marinade ingredients in a small bowl. Remove 1/4 cup of marinade and save to baste the tenderloin later. Add the tenderloins and marinate at least 1 hour or overnight.

Preheat grill to medium heat. Remove tenderloins from marinade and place on oiled grill. Discard marinade from meat. Grill for 8-10 minutes on each side, basting with reserved marinade/sauce, until a meat thermometer reads 150 degrees and juices run clear. Let stand 5 minutes before slicing.

Rustic Tuscan Bake

This recipe is the perfect blend of rustic, Italian flavors and the comforts of a warm, home-cooked casserole. The spicy andouille sausage is the perfect compliment to the creamy white beans, tender carrots, and sweet sun-dried tomatoes. Although it's a little different, I was really happy with the way this recipe turned out. It's definitely a different twist on the traditional casserole. It goes perfectly with a crusty baguette and a glass of red wine.



Rustic Tuscan Bake
1 lb. Andouille sausage, sliced
1 T. roasted garlic
1/2 tsp. salt
1/2 tsp. pepper
1/2 C. pesto
2 C. carrots
2 C. white beans
1 C. sundried tomatoes, chopped
1/2 C. asiago cheese, grated

Preheat oven to 375 degrees. In a large bowl, combine garlic, salt, pepper, and pesto. Mix well. Add the sausage, carrots, beans, and tomatoes and mix well. Spread the mixture into a lightly greased 13x9 pan. Sprinkle with asiago cheese. Cover with foil. Bake for 30 minutes. Uncover and bake an additional 10-15 minutes or until heated through and the cheese is slightly golden on top.

Chicken Cordon Bleu

With this recipe, I was more excited about the methods used (buttery, crunchy homemade bread crumbs and a great way to stuff chicken), but even better was that the end result was really, really tastey.

This recipe came from the creators of America's Test Kitchen (ATK). Basically, these people do all of the experimenting, testing, and tweaking of recipes that the average home cook doesn't have the time or energy to do. Many times their recipes are a bit more complicated, but I have yet to make something that wasn't as good as they'd promised.

This chicken is no different. From the crunchy, buttery crust to the ingenious way of stuffing the chicken, I was really happy with this recipe. I love that instead of pounding chicken breasts, rolling them up, and stuffing them with a million toothpicks - the smarty pantses over at ATK realized you could just cut a deep pocket in each chicken breast and stuff it full of yummy goodness. This method could definitely create a brand new recipe with your own creative stuffing ideas.

If you're looking for a classic "go-to" chicken recipe that's easy to make and almost fool-proof, then here you go. :)

Chicken Cordon Bleu

25 Ritz crackers - about 3/4 of a sleeve
4 slices hearty sandwhich bread
6 T. butter, melted
8 thin slices deli ham (ATK recommends Black Forest Ham...I couldn't find that and used maple brown sugar ham and it was still amazing! Just use what you can find)
2 C. shredded swiss cheese
4 boneless chicken breasts
salt
pepper
3 eggs
2 T Dijon mustard
1 C all-purpose flour

To make the bread crumbs, adjust the oven racks to lowest and middle positions and preheat the oven to 450 degrees. Pulse crackers and bread in food processor until coarsely ground. Drizzle in butter and pulse to incorporate. Bake crumbs on a rimmed baking sheets on the middle rack, stirring occasionally, untl light brown - 3-5 minutes. Transfer to a shallow dish. Leave the oven on.

Top each ham slice with 1/4 cup of swiss cheese and roll tightly. Set aside. Pat the chicken dry with a paper towel. Cut a deep pocket into the thickest part of the chicken breast and stuff with 2 ham-and-cheese rolls. Season both sides with salt and pepper. Transfer the chicken to a plate and cover with plastic wrap and refridgerate at least 20 minutes.

Beat eggs and mustard in a second shallow dish. Place flour in a third shallow dish. One at a time, coat the stuffed chicken breasts lightly with flour, then into the egg mixture, and dredge in the bread crumbs - pressing to adhere. (Breaded chicken can be refridgerated, covered, for one day if you'd like to make it ahead) Transfer chicken to a clean baking sheet. Bake on the lowest rack until the bottom of the chicken is golden brown - about 10 minutes. Then move the baking sheet to the middle rack and continue to bake until the chicken is golden brown and the internal temperature registeres 160 degrees - about 20 minutes.

Transfer to a cutting board, tent with foil, and let the chicken rest about 5 minutes. Serve and enjoy!

Summer Ribs

These ribs were my first attempt and I am so happy with the way they turned out! Using a combination of low and slow in the oven (to make them fall-off-the-bone tender) and grilling (to give them nice browning and a crispy crust) made the ribs incredible! Instead of marinating the ribs in liquid, a dry rub is used to infuse the meat with flavor and provide a delicious crust on the outside.

For the dry rub, you can add in any seasonings you like. I always use red pepper (cayenne), garlic powder, and black pepper. However, sometimes I will add in thyme, oregano, or any other herbs that sound good that day! The important thing to remember is to stick to the 3:2:1 ratio in any combination. 3 parts sugar, 2 parts salt, 1 part seasoning. Plus, this isn't an exact science, so "a little of this, a little of that" works fine! I also have a few different dry rubs if you look under "Spice Rubs" on the left sidebar. Any of these would work great!

The cooking liquid was a bit of an experiment, but it worked great! Typically, water is used, but I always try to find more ways to infuse more flavor. Plus, I didn't want my ribs to have a "boiled" or watery taste. Using Dr. Pepper was a risk, but it's what I had on hand and thought it would add a nice sweet-smokey flavor. It's what really made them great - so have faith in me and give it a try!

Summer Ribs

2 full racks of pork ribs, silver skin removed

Foil

Dry Rub:

3 parts brown sugar and white sugar

2 parts salt

1part seasonings - I used garlic powder, cayenne pepper, and black pepper

Cooking liquid:

1/2 C. Dr. Pepper

1 T. apple cider vinegar

1 T. Worchestershire

1 T. honey
2 cloves garlic, minced

In a small bowl, combine desired dry rub ingredients and set aside.

Using the foil, create a foil packet for each rib rack.

Place the ribs on the foil. Take the ribs and flip them over. Using a knife to help get started, tear away the membrane on the underside of the ribs (silver skin) and discard. Rub and massage the dry rub into the ribs. Seal the ribs in the foil packet and let them sit in the fridge at least a few hours or overnight (the longer the better!).

Preheat the oven to 250 degrees. In a small sauce pan, combine the cooking liquid ingredients. Heat until combined and the honey is dissolved in the liquid. Place the rib packets on a baking sheet (to catch any liquid). Carefully open one end of each rib packet. Divide the liquid among the packets and reseal. Bake at 250 degrees for 2 1/2 to 3 hours.

Remove the ribs from the packets and place on a preheated grill until you get nice grill marks and the ribs are heated through. Brush with any excess cooking liquid. Top with your favorite bbq sauce and enjoy!

Pork Chops with Caramelized Apples and Onions plus Parmesan-Garlic Mashed Potatoes

I came across this recipe and was a bit skeptical at first. There aren't a lot of ingredients (which is good) but I was also afraid that meant there wouldn't be a lot of flavor (which is bad). I couldn't have been more wrong!! This dish came together within minutes and I was able to throw it in the oven and forget about it for a while. The result was fork-tender pork chops with incredible flavor. The apples and onions were amazing and the brown sugar mixes with the juices to create a sweet and savory sauce. It also pairs really well with Parmesan and Garlic Mashed Potatoes (Bonus recipe below!)



Pork Chops with Caramelized Apples and Onions

4 bone-in pork loin chops (at least 1/2-inch thick)
2-3 Granny Smith Apples, peeled, cored, and sliced about 1/4 inch thick
2 Onions, sliced
1/3 Cup Brown Sugar
Salt
Black Pepper
Crushed Red Pepper Flakes, optional

Preheat the oven to 325 degrees. Lightly grease a 9 X 13 inch baking dish. Place the onion slices in an even layer on the bottom of the dish. Top the onion slices with the apple slices. Sprinkle the brown sugar over the top of the apples and onions. Season the pork chops generously on both sides with salt and pepper. Arrange the chops in a single layer on top of the apples and onions. Sprinkle with a pinch or two of crushed red pepper flakes. Cover tightly with foil and bake in the oven for 3 hours. Serve each pork chop topped with the apples and onions. Enjoy!



Parmesan and Garlic Mashed Potatoes

5 lbs. potatoes (Yukon Golds are a great choice here!)
2 tsp. salt
1 Cup grated parmesan cheese
4 T. butter
3/4 Cup milk
Salt
Pepper
4-5 cloves roasted garlic

To roast garlic: trim the pointy end off a whole head of garlic. Place sprout-side down on a piece of foil and drizzle with 1 Tb. of olive oil. Season with salt and pepper. Fold the sides of the foil up to enclose the garlic completely and cook in a 350 degree oven for 20 minutes or until the garlic is tender. The cloves squeeze right out of their skins when they are ready!

In a large pot, place the potatoes and cover with water. Add the salt. Bring to a boil and cook the potatoes until tender, about 15 minutes. Drain and return to the pot. Begin mashing the potatoes. Add the butter and mash into the potatoes. Add the milk, cheese, roasted garlic, and salt and pepper to taste. Mash until the potatoes are smooth. Serve hot!

Pork Wellington

All winter, my brother Nick has been wanting to try out a recipe he found for Pork Wellington. After months and months, we finally decided to get together and cook! The pork was much easier than I thought it would be and incredibly tastey. The puff pastry outside is tender and flakey and the pork was juicy and perfectly cooked. This was easy enough for a quick weeknight dinner, but fancy enough to impress guests.

Pork Wellington

1 egg
1 T. water

1-ounce dried apple rings
1 whole pork tenderloin, approximately 1 pound
4 1/2 ounces thinly slice prosciutto ham
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tsp chopped fresh thyme leaves
1 tsp all-purpose flour
1 sheet puff pastry, thawed completely
1 T spicy brown mustard

Place a rack in the upper third of the oven and heat to 400 degrees F.

Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside. (*Note* if you do not have a mini food processor, or do not want to get it out, just chop the apple rings finely)

Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.

Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.

Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.

Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.

Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

Recipe adapted from Alton Brown

Lemon Dijon Pork Milanese

This dish is an adaptation of a family recipe for breaded meat. You can use this recipe on virtually any meat, but it's especially delicious on pork and chicken. I added the lemon zest and dijon mustard to give the meat a little kick and slight tang. For a real homey feel, I always eat the breaded meat with applesauce. The cool, sweetness of the applesauce against the warm, crispiness of the meat is Heaven!

The meat can also be baked if you do not want to fry it, but baking it will not give it the crispy, golden crust that is so delicious - so for this one, I recommend frying the meat in just a bit of oil, it's worth it!

Lemon Dijon Pork Milanese

4 pork loin chops or pork cutlets, pounded to 1/3 inch thickness

1 cup italian bread crumbs

1/2 cup grated parmesan or romano cheese

1 egg, slightly beaten

5 Tbs. Dijon mustard

1 lemon, zested

salt

freshly ground pepper

ground red pepper (optional)

1/4 cup olive oil

Preheat oven to 200 degrees. Stir the breadcrumbs and cheese together in a large shallow dish. Lightly beat the egg in another shallow dish. Add the mustard and lemon zest to the egg, mix well. Sprinkle the pork with salt, black pepper, and red pepper. Dip the pork, one at a time in the egg/mustard mixture. Allow the excess to drip off, then dredge in the breadcrumb mixture, pressing to coat the meat completely. Place on a small baking sheet or platter.

Heat the oil in a large skillet over medium-high heat. Working in batches, add the pork to the skillet and pan fry until the pork is golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then place them on a clean baking dish and place in the oven to keep warm.

When ready to serve, lightly drizzle with lemon juice.

Sweet 'N Spicy Asian Pulled Pork

I first tasted this recipe at a work party this spring. I changed it slightly to make it a little spicier. This dish is an interesting and delicious twist on pulled pork. The flavors come together to create something that at first is sweet but with a nice bite at the end. When using the sweet chili sauce, use as little or as much as you like. With this dish, you really can't go wrong! It may take some patience, but everything goes into a crockpot and cooks together until you have a deliciously tender meat for pulled pork sandwiches. This recipe makes a lot, so be sure and invite some people over for a casual and tastey get-together! It was a hit at our Uncle-Niece cooking day!

Sweet 'N Spicy Asian Pulled Pork

7 lb. Pork loin, shoulder or butt (here I used pork loin, it's what was on sale that day)

1 head of garlic, peeled

2 medium onions, peeled and cut in half
2 C. Lemon-lime soda

2 tsp. Chinese Five Spice (a little goes a long way!)

1 large can pineapple juice

1 can coconut milk

1 large bottle of Sweet Chili Sauce (located in the Asian aisle of any supermarket)

2 bags French rolls, sliced

Remove as much fat as you can from the pork and place it in the crockpot. Add the garlic, onions, and Chinese Five Spice powder. Add the soda. Fill the rest of the crockpot with water until the pork is covered. Cook on low a long time, at least 8 hours. (I cooked mine overnight) The pork should pull apart very easily.

Once the pork can be easily pulled apart with a fork, strain through a colander. Throw away the garlic pieces and onion. Pull the pork apart with forks, discarding any remaining fat. Put shredded pork back into the crockpot.

Add the coconut milk, about 1 1/2 cups of pineapple juice, and half a bottle of Sweet Chili Sauce. Stir and continue to cook on low another 3-4 hours. Taste to see if you want to add more chili sauce. If it begins to look dry, add more pineapple juice.

Once hot and the flavors have married, serve on sliced French rolls.