California-Style Turkey Ciabatta Sandwiches

By Coleen

When it’s too hot to cook, these California-style turkey ciabatta sandwiches will fill you up without heating up your kitchen!

California-Style Turkey Ciabatta Sandwiches by The Redhead Baker

It’s hard to believe that just six months ago, we were buried in snow. But summer is finally here, and making itself known. Now, I’m in NO WAY wishing for cold weather again, but with temps in the 90s around here, I don’t want to turn on my oven or stand over a hot burner.

Sure, we could have gotten take-out, but that’s not the most economical answer. I wanted something cold for dinner, and since someone vetoed my “ice cream for dinner” idea, I decided on sandwiches.

California-Style Turkey Ciabatta Sandwiches by The Redhead Baker

These California-style turkey ciabatta sandwiches are very easy to make, so full of flavor, and loaded with lean turkey and healthy veggies.

Our ciabatta loaf was a bit on the thick side, which made it a little hard to eat. Look for the thinnest loaf you can find, or flatten the bread between two foil-covered bricks (or other heavy, flat objects).

Serve these with a side of baked sweet potato fries, baked chips, or a salad.

California-Style Turkey Ciabatta Sandwiches by The Redhead Baker

5.0 from 1 reviews
California-Style Turkey Ciabatta Sandwiches
 
Serves: 4
Ingredients
  • 1 loaf ciabatta bread
  • ¼ cup mayonnaise
  • 8 ounces all-natural deli-sliced turkey breast
  • 4 ounces sliced Monterey jack cheese
  • 1 ripe avocado, pitted and sliced
  • 2 ripe tomatoes, sliced
  • 1 cucumber, peeled and sliced
Directions
  1. Cut the ciabatta in half horizontally, then cut into fourths.
  2. Spread a tablespoonful of mayo on the bottom half of each fourth of ciabatta.
  3. Layer two ounces of turkey and one ounce of cheese on each sandwich. Next, divide the tomato, cucumber and avocado slices on each sandwich. Top with the second half of ciabatta bread.
  4. Serve with your favorite sandwich side.

An original recipe by The Redhead Baker

S’mores Crumb Bars #SundaySupper

By Coleen

You don’t need an open flame to enjoy these s’mores crumb bars.  Bake these bars ahead of time to pack in your picnic basket! 

S'mores Crumb Bars #dessert by The Redhead Baker #SundaySupper

I love going on picnics. Something about eating outside, seated on a blanket … it’s just more fun!

There are some beautiful places in Philadelphia to have a picnic. One Memorial Day, Dave and I had a picnic in historic Washington Square, on the edge of Olde City Philadelphia, which contains the Tomb of the Unknown Revolutionary War Soldier. 

Last year, Dave, Liam and I had a picnic on Kelly Drive, a scenic road that runs alongside the Schuylkill River. The road is popular among bicyclists, runners and walkers, and you can often see rowing teams on the river.

S'mores Crumb Bars #dessert by The Redhead Baker #SundaySupper

Today’s Sunday Supper post is a big virtual picnic — all kinds of picnic foods, from main dishes to salads to desserts to drinks.

One of my favorite summer sweets is s’mores – chocolate and toasted marshmallows sandwiched between graham crackers – but those are hard to make on a picnic if you don’t have access to a fire.

These easy-to-make bars put all the s’mores flavors of into a bite-size bar. You don’t need to drag out your mixer, and they can be prepped and baked about 30 minutes!

S'mores Crumb Bars #dessert by The Redhead Baker #SundaySupper

5.0 from 2 reviews
S'mores Crumb Bars #SundaySupper
 
Serves: 16
Ingredients
  • 2 cups (7 ounces) finely-crushed graham cracker crumbs
  • ¼ cup sugar
  • ½ cup (4 ounces) unsalted butter, melted
  • 1⅓ cups (8 ounces) milk chocolate morsels
  • 3 cups (4.5 ounces) mini marshmallows
Directions
  1. Preheat oven to 375 degrees. Line a 9x9 baking pan with tinfoil. Set aside.
  2. In a medium mixing bowl, whisk together the graham cracker crumbs, sugar and melted butter until all the crumbs are moistened.
  3. Press 1½ cups of the crumbs firmly into the bottom of the prepared baking pan.
  4. Sprinkle the chocolate morsels over the graham crust, then sprinkle the marshmallows on top.
  5. Sprinkle the remaining ½ cup of graham cracker mixture over the top of the marshmallows.
  6. Bake for 15 minutes, until the marshmallows are bubbly. Switch the oven to the broil setting, and broil for about a minute, watching carefully, until the tops of the marshmallows are golden brown.
  7. Cool completely on a wire rack, then transfer the bars to the refrigerator (this helps the chocolate set, making the bars easier to cut).
  8. Cut into 16 squares. Bars can be stored at room temperature.

An original recipe by The Redhead Baker

Don’t forget to check out the other #SundaySupper picnic recipes!

Beverages

Appetizers

Mains

Sides

Salads

Sandwiches and Wraps

Sweets

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Spring Vegetable Carbonara

By Coleen

Pasta and tender-crisp spring vegetables are tossed in a light, flavorful egg and cheese sauce in this spring vegetable carbonara.

Spring Vegetable Carbonara by The Redhead Baker #healthy #CLBlogger

Gone are the days when “eating healthy” meant bland, boring lean meats and flavorless vegetables.

Dave and I could hardly believe this recipe could be classified as healthy — it was so tasty! It’s not so different from traditional carbonara. It’s the addition of three kinds of veggies that makes it “better” (healthwise) than traditional carbonara.

Spring Vegetable Carbonara by The Redhead Baker #healthy #CLBlogger

One other difference in this carbonara as opposed to the traditional is the use of pecorino romano cheese instead of parmesan. Both are Italian cheeses: pecorino is a sheep’s milk cheese and parmesan is a cow’s milk cheese. Pecorino has a salty, sharp bite, so a little goes a long way.

The method of briefly cooking the veggies in boiling water before plunging them into ice water is called “blanching.” The ice water shocks the vegetables and stops the cooking, preserving the crisp-tender texture and bright colors.

Cooking the veggies in the sieve just makes it easier on yourself — no having to fish individual peas out of the boiling water. If you don’t have a sieve, you can just cook the veggies in the boiling water, you’ll just need to drain the whole pot and refill it for the pasta.

Spring Vegetable Carbonara by The Redhead Baker #healthy #CLBlogger

Spring Vegetable Carbonara
 
Serves: 4
Ingredients
  • ½ cup frozen green peas
  • 12 oz green asparagus, trimmed and cut into 1-inch pieces
  • 8 oz uncooked fusilli pasta
  • ½ cup (2 oz) grated pecorino romano cheese, plus more for garnish
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • 3 large eggs, lightly beaten
  • 4 slices center-cut bacon
  • 1 cup chopped seeded red or orange bell pepper
Directions
  1. Fill a large stockpot with water, and set over high heat to boil. Place a bowl of ice water next to the stockpot.
  2. Place the frozen peas and asparagus pieces in a fine-mesh sieve. Lower the sieve into the boiling water and cook for three minutes. Pull the sieve out of the boiling water and plunge into the ice bath.
  3. Add the pasta to the boiling water and cook according to package directions for al dente. Reserve a ¼-cup of the cooking liquid before draining the cooked pasta. Set the stockpot to the side.
  4. In a large mixing bowl, whisk together the eggs, the ½ cup of pecorino, the salt and the pepper. Slowly stream the hot cooking water into the egg mixture while whisking constantly.
  5. In a skillet, cook the bacon until crisp. Remove the bacon from the skillet and crumble onto a plate. Drain all but 1 tbsp of drippings from the skillet.
  6. Cook the bell pepper in the bacon drippings for about 3 minutes, until tender-crisp.
  7. Add the pasta, veggies and bacon to the egg mixture. Return the mixture to the stockpot and cook over low heat for about a minute, until the sauce thickens.
  8. Divide the mixture between four plates, and garnish with additional grated pecorino cheese.

Recipe slightly adapted from Cooking Light

Dark Chocolate Cherry Muffins

By Coleen

Dark chocolate morsels and fresh cherries sweeten up hearty whole grain muffins for a delicious breakfast or snack!

Dark Chocolate Cherry Muffins by The Redhead Baker

It’s What’s Baking time again, and this time our host, Yudith of Blissfully Delicious, has chosen baking with summer produce. I’ve chosen to bake with fresh sweet cherries. Cherries were never on my “favorite fruits” list. That being said, I don’t remember ever actually eating a fresh cherry. I don’t know where my supposed dislike of them came from.

What's Baking logo

On a recent trip to Trader Joe’s, they had a big display of fresh cherries. Liam insisted he wanted some. I bought a container, and cut up a few as soon as we got home. He loved them! I gave one a taste and really enjoyed them as well.

We’re now on our third container of cherries since then, and while we eat most of them straight out of the container, I’ve been researching recipes both sweet and savory in which to use them as well.

One thing I don’t like about cherries? Their pits. I must have spent about 20 minutes slicing the pits out of a dozen cherries from our first batch with a paring knife. I have since bought an OXO cherry pitter, which has made the prep a lot easier. I’m not usually a fan of single-use kitchen gadgets, but hey, the pitter can be used on olives, too!

Dark Chocolate Cherry Muffins by The Redhead Baker

These muffins aren’t the healthiest I’ve ever made; however, they aren’t 1,000 per muffin, either. They’re somewhere in the middle. According to MyFitnessPal’s recipe nutrition calculator, each muffin contains 233 calories, 10 grams of fat, 33 grams of carbohydrates, and 3 grams of protein.

Instead of combining a cup each of two kinds of flour, you can use 2 cups of whole wheat flour, which would decrease the calories slightly to 229 per muffin, and increase the protein to 4 grams per muffin.

Whichever you choose, these muffins are delicious and filling, and are a great way to start your morning!

Don’t forget to check out Blissfully Delicious later this month to see the other Baking with Summer Produce recipes!

Dark Chocolate Cherry Muffins by The Redhead Baker

Dark Chocolate Cherry Muffins
 
Serves: 12
Ingredients
  • 2 tbsp packed dark brown sugar
  • ¼ tsp cinnamon
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¾ cup low-fat (1%) milk
  • ¼ cup canola oil
  • ¼ cup honey
  • 1 large egg
  • ½ tsp vanilla extract
  • ¾ cup fresh sweet cherries, pitted and diced
  • ¾ cup Nestle Tollhouse Dark Chocolate morsels
Directions
  1. Preheat your oven to 400 degrees. Line a 12-cup muffin tin with baking cups. Set aside.
  2. In a small bowl, mix together the brown sugar and cinnamon with a fork. Set aside.
  3. In a large mixing bowl, stir together the flours, baking powder, and salt.
  4. In a smaller mixing bowl, whisk together the milk, canola oil, honey, egg and vanilla extract.
  5. Pour the wet ingredients over the dry, and whisk just until the dry ingredients are moistened. Gently fold in the cherries and dark chocolate chips.
  6. Divide the dough evenly among the baking cups, filling each about ¾ of the way full.
  7. Sprinkle ½ to ¾ of a tsp of the cinnamon-brown sugar mixture over each muffin.
  8. Bake for 20 minutes, until baked through and golden brown on top.

Recipe adapted from Betty Crocker

Cherry Berry Nut-Free Granola

By Coleen

This nut-free homemade granola is packed with fiber and protein, and can be enjoyed so many ways!

Cherry Berry #NutFree Granola #healthy #snack #kidfriendly

For this week’s Snack Share Wednesday, I sent in this protein- and fiber-packed nut-free granola. I’m really enjoying coming up with new things to share, and reading the daily note to see what other children brought to share.

Granola has been a favorite snack of mine for a long time, but I have to be careful about which ones I purchase, because many contain nuts. I’m not allergic, but I have an intolerance to most whole nuts. I get a stomachache if I eat them.

In addition, Liam’s daycare is, like many schools and child-care facilities, completely nut-free due to allergies. So, it’s handy to have a nut-free granola recipe to make.

Cherry Berry #NutFree Granola #healthy #kidfriendly #snack

Rolled oats are available pretty much everywhere; flax seeds and wheat germ are available at most natural and health-food stores. I found both at my local Whole Foods. Agave syrup seems to be available at most stores — I’ve even seen it at Target.

You can enjoy this granola dry, in a bowl with milk, or sprinkled over yogurt. You can also substitute the cherry/berry mix with your favorite blend of dried fruits.

As I mentioned in another snack share post, if you’d like more ideas for toddler- and kid-friendly recipes, check out my new Pinterest board.

Cherry Berry #NutFree Granola #healthy #kidfriendly #snack

Cherry Berry Nut-Free Granola
 
Ingredients
  • ⅔ cup agave syrup (or honey)
  • ½ unsalted butter
  • ¼ canola oil
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 6 cups old-fashioned rolled oats
  • ½ cup raw wheat germ
  • ½ cup toasted flax seeds
  • ½ cup shelled sunflower seeds
  • ½ cup pumpkin seeds (pepitas)
  • 1½ cups dried fruit (cut into bite-size pieces if necessary)
Directions
  1. Preheat your oven to 350 degrees and line two baking sheets with silicone baking liners, or spray bottom and sides very well with nonstick cooking spray.
  2. In a small saucepan, combine the agave, butter and canola oil. Melt over medium-low heat, stirring frequently to emulsify. Remove from the heat as soon as the butter is completely melted; whisk in the vanilla, salt and cinnamon. Set aside to cool.
  3. Place the rolled oats, wheat germ, flax seeds, sunflower seeds, pumpkin seeds and dried fruit. Toss with your hands to evenly distribute the ingredients.
  4. Spray a rubber spatula with nonstick cooking spray. Pour the contents of the saucepan over the oat mixture, and fold quickly with the spatula until the dry ingredients are moistened.
  5. Divide the mixture between the two prepared baking pans and spread into an even layer.
  6. Bake for 20 to 25 minutes, stirring every 10 minutes to ensure even toasting.
  7. Remove the pans from the oven and let the granola cool on the baking sheet.
  8. Store in an airtight container at room temperature.

Recipe slightly adapted from Comfortably Domestic

Cinnamon Vanilla Roasted Peaches with Honey Yogurt Cream

By Coleen

A flavorful, filling dessert, ready in less than 15 minutes, for just over 120 calories! Cinnamon vanilla roasted peaches with honey cream.

Cinnamon Vanilla Roasted Peaches with Honey Cream #healthy #CLblogger

So, are you ready for something light and healthy after yesterday’s calorie-fest?

I found a yummy-sounding recipe for grilled peaches with honey cream in one of  my old issues of Cooking Light. The problem? I don’t own a grill. Grilling indoors is kind of frowned upon by the fire department, ya know?

I can, however, roast fruit. Roasting won’t give the fruit those beautiful grill marks, but it does soften it, and caramelize the sugars.

Cinnamon Vanilla Roasted Peaches with Honey Cream #healthy #CLblogger

Cooking Light notes that you can substitute apricots or nectarines instead, but I think the recipe would also be delicious with pears, or even bananas.

According to SparkPeople’s nutrition calculator, this recipe contains 123 calories per serving, half a gram of fat, 27 grams of carbs (3.6 grams of fiber and 22 grams of sugar) and 4 grams of protein.

This is a super quick way to have a super light, super delicious summer dessert!

Cinnamon Vanilla Roasted Peaches with Honey Cream #healthy #CLblogger

Cinnamon Vanilla Roasted Peaches with Honey Yogurt Cream
 
Ingredients
  • 2 medium peaches
  • 1 tsp vanilla sugar
  • ½ tsp cinnamon
  • ¼ cup fat-free vanilla Greek-style yogurt
  • 2 tbsp fat-free half-and-half
  • 1 tbsp honey
  • 20 fresh raspberries
Directions
  1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
  2. Cut each peach into ¼-inch slices. Place them in a small mixing bowl, and add the vanilla sugar and cinnamon. Toss to coat.
  3. Spread the peaches in a single layer on the prepared baking sheet. Roast in the oven to 6 to 8 minutes, until soft but not falling apart.
  4. While peaches are roasting, prepare the sauce: in a small mixing bowl, whisk together the vanilla yogurt, half-and-half, and honey.
  5. Divide the peaches between two bowls, add half the raspberries to each bowl, and drizzle two to three tablespoons of the honey cream over each bowl.

Recipe adapted from Cooking Light

Chipotle Pork Belly-Stuffed Jalapeño Poppers #SundaySupper

By Coleen

These spicy little snacks will be the hit of any guy get-together. Jalapeño poppers are doctored up with spiced crispy pork belly.

Chipotle Pork Belly-Stuffed Jalapeño Poppers by The Redhead Baker #SundaySupper

Mother’s Day is all about delicate brunch foods, and Father’s Day is all about Man Food — meat, cheese, bacon, and beer. Big, bold flavors.

I asked Dave for some inspiration. What kind of “man food” would he like for Father’s Day? A big, juicy burger? Pizza smothered in cheese? Bacon-wrapped shrimp?

He said he’d been in the mood for jalapeño poppers. Spicy, cheesy, eat-with-your-hands snack — that definitely qualifies as man food.

Chipotle Pork Belly-Stuffed Jalapeño Poppers by The Redhead Baker #SundaySupper

But I decided to take it to another level by adding his favorite indulgence — pork belly. And to up the flavor ante, I covered the pork belly with a spicy chili rub before crisping it up in a skillet.

I found fully-cooked pork belly at Trader Joe’s, so my cooking instructions reflect that. If you use raw pork belly, be sure to cook it fully using whatever cooking method you prefer.

The consensus? WOW! So much heat and flavor! These little poppers would be perfect for any barbecue, tailgate, or fiesta party.

Chipotle Pork Belly-Stuffed Jalapeño Poppers by The Redhead Baker #SundaySupper

5.0 from 2 reviews
Chipotle Pork Belly-Stuffed Jalapeño Poppers #SundaySupper
 
Author:
Ingredients
  • 2 tsp brown sugar
  • 2 tsp kosher salt
  • ½ tsp chili powder
  • ½ tsp chipotle chili powder
  • ½ tsp black pepper
  • ¼ tsp ground mustard powder
  • 4 ounces cooked pork belly, diced
  • 12 jalapeno peppers, split, seeds and ribs removed
  • 1½ oz shredded Cheddar cheese
  • 1½ oz shredded Monterey jack cheese
  • 2 oz cream cheese at room temperature
Directions
  1. Combine the brown sugar, kosher salt, chili powder, chipotle chili powder, black pepper and ground mustard in a medium bowl. Add the diced pork belly and toss to coat.
  2. Heat a skillet over medium heat, and add the pork belly, and cook until crispy. Remove with a slotted spoon to a paper-towel lined plate to drain.
  3. Preheat the oven to 375 degrees.
  4. In another mixing bowl, whisk together the cream cheese and the shredded cheeses. Add the pork belly and gently fold the meat into the cheese mixture.
  5. Scoop the filling into each of the jalapeno pepper halves. Arrange the peppers on a baking sheet.
  6. Bake for about 20 minutes, until the cheeses are melted and bubbly. Serve hot.

 

Don’t forget to check out the other #SundaySupper man food recipes!

Manly Starters:

Manly Mains:

Manly Desserts:

Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog


Sunday Supper Movement Join the #SundaySupper conversation on twitter on Sunday!
We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Ice Cream Sundae Cupcakes

By Coleen

These adorable ice cream sundae cupcakes look like the real thing, but won’t melt in the summer sun! Perfect for barbecues, potlucks and picnics!

Ice Cream Sundae Cupcakes by The Redhead Baker

It’s (unofficially) summer time again, and time for barbecues, potlucks and picnics.

If I’m bringing a dish, I almost always bring a dessert. I try to bring something different from the standard brownies or cookies.

While searching Pinterest for “summer cupcakes,” I found Love From The Oven’s Ice Cream Sundae Cupcakes. They were so cute! They look like ice cream sundaes, but won’t melt.

Ice Cream Sundae Cupcakes by The Redhead Baker

I brought these to a potluck work lunch, and they were a huge hit. Some people even thought the icing really was ice cream.

Feel free to use your favorite flavor of vanilla cake. I’ve included the recipe for the frosting I used below. The key is to not whip too much air into the frosting, and to chill it before scooping it onto the cupcakes.

These were really the easiest cupcakes I’ve ever made. No piping bags or tips to deal with, no technique involved. I think the part that took the longest was picking the red M&M’s out of the bag.

As you can see in the photos, I “double-papered” my cupcakes. I baked them in white paper liners, then placed the baked cupcake (white liner and all) in a decorative liner. This is just in case the melted chocolate drizzled all the way down over the edge of the cupcake — no mess!

Ice Cream Sundae Cupcakes by The Redhead Baker

5.0 from 2 reviews
Ice Cream Sundae Cupcakes
 
Ingredients
For the frosting
  • 1 pound unsalted butter, softened
  • 1 tbsp pure vanilla extract
  • 3 tbsp whole milk
  • ½ tsp salt
  • 4 cups (1 lb) confectioners’ sugar, sifted
For the cupcakes
  • 24 vanilla cupcakes
  • 6 oz semisweet chocolate, chopped
  • Sprinkles
  • 24 red M&Ms
Directions
  1. Make the frosting: place the butter, vanilla, milk, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed for several minutes until well-blended. Scrape down the sides of the bowl. Gradually add the powdered sugar, mixing at low speed, just until combined. Increase speed to medium and beat for another minute. Place the bowl of frosting in the refrigerator for at least two hours.
  2. Using a large cookie scoop, scoop out the frosting and place on top of each cupcake. Place the cupcakes in the refrigerator to chill.
  3. Meanwhile, melt the chocolate over a double-boiler. Working with two or three cupcakes at a time, pour a scant teaspoon of chocolate over each scoop of frosting, letting it drip down the sides. Scatter a pinch of sprinkles over each cupcake, then place a red M&M on top. Place in the refrigerator to set the chocolate and repeat with remaining cupcakes.

Frosting recipe adapted from Annie’s Eats

Chipotle Honey Lime Pulled Pork Tacos

By Coleen

“Man Food” is all about big bold flavors, and these chipotle honey lime pulled pork tacos deliver! Make them for the dad in your life this Father’s Day!

Chipotle Honey Lime Pulled Pork Tacos by The Redhead Baker

It’s almost Father’s Day. It seems to be traditional that on Mother’s Day, you go out for brunch, and on Father’s Day, you stay home and cook “man food.”

What is “man food”? Stuff that’s grilled – burgers, steaks, chicken. Food with big, bold flavors. Food that is dripping in melted cheese.

Today’s recipe falls into the big, bold flavors category: pork shoulder flavored with chipotle pepper, honey and lime. It’s pretty hands-off, since the crockpot does most of the work.

You’ve probably noticed that in some crockpot recipes, you give the meat a quick sear before putting it in the crockpot. Not this one — you don’t want a crust on the meat, because you’re going to shred it once it’s done cooking.

And once it’s done, the meat will shred very easily. Seriously, it just about fell apart as soon as I touched it, which in this case, is a very good thing.

Chipotle Honey Lime Pulled Pork Tacos by The Redhead Baker

You can give this recipe as much “heat” as you like. If you like your food eye-watering spicy, don’t remove the chipotle pepper seeds. If you don’t, take them out. That won’t take away ALL of the heat; it will definitely still have some spice. If you really don’t like spicy food, well, this isn’t the recipe for you.

There will be some liquid left over in the crockpot once the meat cooks. You can drain the meat well, and pour the leftover liquid into a small saucepan and boil it down until it’s thick and use it like a taco sauce.

Serve with your favorite taco accompaniments: avocado slices or guacamole, salsa, sour cream, etc. I served these with Trader Joe’s Spicy, Smoky Peach Salsa.

Chipotle Honey Lime Pulled Pork Tacos by The Redhead Baker

Chipotle Honey Lime Pulled Pork Tacos
 
Serves: 6 (2 tacos per serving)
Ingredients
For the pulled pork
  • Zest of two limes
  • 1 cup lime juice
  • ½ cup honey
  • 1 tbsp kosher salt
  • 2 garlic cloves, grated
  • 2 chipotle chilis in adobo, chopped (seeded if preferred for less heat)
  • 1 tbsp adobo sauce
  • 1 (2.5-lb) pork shoulder, trimmed of excess fat
For the tacos
  • 12 flour tortillas
  • 4 ounces shredded manchego cheese
  • ¼ cup cilantro, roughly chopped
  • Other taco toppings as desired (guacamole, sour cream, salsa, etc.)
Directions
  1. Place the lime zest, lime juice, honey, kosher salt, grated garlic, chipotle chilis and adobo sauce in a crockpot, whisk well.
  2. Place the trimmed pork shoulder in the crockpot. Cook on high for 6 hours, turning once halfway through.
  3. Once the pork shoulder is fulling cooked, shred the meat with two forks.
  4. Assemble the tacos by placing 2 ounces of shredded meat, a tablespoonful of manchego cheese, a sprinkle of cilantro and whatever other taco toppings you like on each flour tortilla.

Inspired by The Way to His Heart

Other great Father’s Day recipes from #Foodelicious!

Simply Caribbean – Plantains and Caribbean Chicken Satay

Lydia’s Flexatarian Kitchen – Low Country Pickled Shrimp

Joy Makin’ Mama’s – Ginger Beef

Mooshu Jenne – Spicy Beef Brisket Carnitas

Pizza with Fontina, Tomatoes, Olives and Prosicutto

By Coleen

You can’t get this at your local pizza joint: pizza with fontina, tomatoes, olives and prosciutto! Delicious!

Pizza with Fontina, Tomatoes, Olives and Prosciutto by The Redhead Baker

Piiiizzzzaaaaa!!!

I love pizza. Bet you couldn’t tell, seeing as I’ve written a pizza post in April, May, and now June.

Regular pizza, white pizza, plain, extra cheese, meat toppings, veggie toppings.  And like I mentioned in my last pizza post, when you make pizza at home, you can get flavor combinations that you can’t get at the corner pizza joint.

I used Roma tomatoes on this pizza. I put them in the refrigerator the morning I planned to serve the pizza. This made them firm and very easy to thinly slice with a paring knife. Alternatively, you could use a mandoline, if you have one, or the slicing attachment of a food processor.

This one rivals Smells Like Home’s three-cheese pizza with rosemary and pepperoni as my all-time favorite. It is seriously AWESOME.

Pizza with Fontina, Tomatoes, Olives, and Prosciutto

Pizza with Fontina, Tomatoes, Olives and Prosicutto
 
Serves: 4
Ingredients
  • 1 lb pizza dough (storebought or homemade)
  • 2 Roma tomatoes, sliced very thin
  • 1 cup (4 ounces) Fontina cheese
  • 2 to 4 tbsp pitted black olives, sliced
  • 2 to 4 slices thinly-sliced prosciutto, torn into 2-inch pieces
  • Oregano
Directions
  1. Place a pizza stone or baking sheet in the oven. Preheat the oven to 500 degrees.
  2. Sprinkle cornmeal all over a pizza peel or other sturdy, flat, moveable surface.
  3. On a lightly floured surface, roll and stretch the pizza dough into a 12-inch circle. Gently transfer the dough to the peel and reshape if necessary.
  4. Sprinkle the fontina cheese over the crust, leaving a ½-inch border around the edge.
  5. Spread the tomato slices in a single layer over the cheese. Sprinkle the olives on the pizza, then arrange the torn pieces of prosciutto over the top. Sprinkle oregano to taste.
  6. Bake for 15 to 20 minutes. Let rest for 10 minutes, then cut into 8 wedges.

Recipe adapted from Cooking Light

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