Pulled Pork Cuban Sandwiches with Bacon

Recipe from: pictureperfectmeals
Image Credit: Cheryl and Adam

Pulled Pork Cuban Sandwiches with Bacon

“There’s pulled pork. There’s ham in there. And there’s bacon.” Cheryl and Adam

Ingredients:

2 tablespoons unsalted butter, melted

2 tablespoons extra-virgin olive oil

One loaf Cuban bread or 4 hoagie rolls

Yellow or Dijon mustard

Mayonnaise, optional

8 ounces thinly sliced cooked ham

8 pieces cooked bacon

8 ounces pulled pork or roasted pork

8 ounces Swiss cheese

12 thin dill pickle slices

Instructions:

Heat a panini press or sandwich maker.

In a small bowl, combine the melted butter with the olive oil.

Cut the loaf of bread into quarters and slice each quarter in half lengthwise, leaving one edge 

intact.

Lay the bread open like a book.

Flip the bread over and using a pastry brush, coat each side of the bread with some of the 

butter/olive oil mixture.

Flip the bread over again and generously spread the insides with mustard and some 

mayonnaise, if using.

Divide the ingredients evenly among the slices of bread and build your sandwiches in this 

order: ham, bacon, pork, cheese and pickles.

Bring the tops and bottoms together and press slightly to compact.

Place a sandwich on the press and lower the lid, pressing down.

Cook each sandwich until the bread is toasted and the cheese is melted, about 5 minutes.

Allow the sandwich to cool for 2 minutes before slicing in half to serve.

Read more and enjoy this amazing recipe and many more when visiting pictureperfectmeals

Blue Christmas

Recipe from: hamptonroadshappyhour
Image Credit: hamptonroadshappyhour

Blue Christmas

“Here's another seasonal cocktail that features some of the Christmas flavors that we love most.  This tasty drink contains a trifecta of seasonal palate pleasers that will certainly bring back memories of holidays past.  With the flavors of Chocolate, Eggnog, and Peppermint, we bring you our featured cocktail... Blue Christmas.  Cheers!” hamptonroadshappyhour

Ingredients:

1 oz. Chocolate Vodka

1 oz. Peppermint Schnapps

1 oz. Crème de Cacao (light)

.5 oz Blue Curacao (or any Blue substitute will do)

3 oz. Eggnog (unspiked)

1 tsp Marshmallow Topping (Smuckers)

1 tbsp Blue Sprinkles

 Directions:

 Run the rim of a chilled Martini glass through the Marshmallow topping. 

Then tap the rim in the Blue Sprinkles until it's well coated. 

For the cocktail, add the ingredients to an ice filled cocktail shaker. 

Cover, shake well, and strain into the Martini glass. 

For a final touch, add a few Sprinkles to the top of your drink.

It's simple and delicious, and it's beginning to look like it's definitely going to be a... Blue 

Christmas. 

Season’s Greetings!

Read more and enjoy this amazing recipe and many more when visiting 

hamptonroadshappyhour

Slow Cooker Pulled Pork

Recipe from: pictureperfectmeals
Image Credit: Cheryl and Adam

Slow Cooker Pulled Pork

“But what there is at the end of a long simmer is kitchen magic for a whole bunch of dinner interpretations with leftovers.” Cheryl and Adam

Ingredients:

5-lb Boston butt, washed, trimmed and halved

3 teaspoons kosher salt

1-1/2 teaspoons freshly ground black pepper

2 large onions, peeled and sliced

4 garlic cloves, peeled and smashed with the side of a chef’s knife

½ cup chicken broth

½ cup white wine

½ teaspoon dried thyme leaves

3 bay leaves

1 tablespoon extra-virgin olive oil

Instructions:

Using a sharp paring knife, poke holes all over the pork.

Season all sides with the salt and pepper.

Place the onion and garlic in the bottom of a slow cooker.

Place the pork on top.

Add in the broth and wine; sprinkle over the thyme and scatter the bay leaves around.

Drizzle the olive oil over the pork.

Cover the slow cooker with its lid and set on low heat for 10 hours.

Remove the pork from the liquid with a slotted spoon and place on a cutting board.

Shred with 2 forks, removing any large pieces of fat.

Read more and enjoy this amazing recipe and many more when visiting pictureperfectmeals

Sautéed Mushrooms and Onions in Butter and Wine

Recipe from: pictureperfectmeals
Image Credit: Cheryl and Adam

Sautéed Mushrooms and Onions in Butter and Wine

“These mushrooms are fabulous atop a juicy steak or burger. Or a grilled pork chop. Or some chicken. As a basis for a killer gravy. Or, like I just did, tuck into an egg-based casserole with sausage and cheese for an easy, make-ahead breakfast.” Cheryl and Adam

Ingredients:

4 tablespoons extra-virgin olive oil

4 tablespoons unsalted butter

4 cups sliced bella mushrooms

1 white onion, peeled and thinly sliced

2 teaspoons minced garlic

Kosher salt and freshly ground black pepper

½ cup white wine

1 teaspoon cornstarch

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh parsley

Instructions:

In a large sauté pan over medium, heat the olive oil and butter.

Add in the mushrooms, onion and garlic; season with some salt and pepper.

Cook, stirring frequently, until the mushrooms begin to caramelize and the onions are soft, 

about 8 to 10 minutes.

Add in the wine and continue to cook until all but 3 tablespoons of the liquid has evaporated, 

about 10 minutes or so.

Stir in the cornstarch – the mixture will thicken almost immediately.

Remove the pan from the heat and toss in the thyme and parsley.

Check for salt and pepper before serving.

Read more and enjoy this amazing recipe and many more when visiting pictureperfectmeals. 

Sweet and Spicy Asian Glazed Ribs

Recipe from: favfamilyrecipes
Image Credit: Erica

Sweet & Spicy Asian Glazed Ribs

“They are so good and so easy to prepare too!” Erica

Ingredients:

2 racks pork ribs (baby back)

Pappy's seasoning salt (or any other seasoning salt you like)

1 c. water

2/3 c. sweet chili sauce (I used Mae Ploy brand)

2 Tbsp. soy sauce

4 Tbsp. sugar

2 Tbsp. rice vinegar

1 tsp. grated ginger

1 tsp Sriracha hot chili sauce (or to taste- we actually used way more than that but we like it 

pretty spicy!)

Instructions:

First, be sure to remove any membrane from ribs.

Rub ribs with seasoning and place in large crock pot (you may have to cut the ribs up so they all fit).

Pour in water and cook on low heat for 3-5 hours, until ribs are cooked through and they are 

already starting to fall off the bone (a good way to tell if they are done is to stick a knife in the 

ribs and if the knife comes up without pulling at the meat, they are done).

In a small bowl, combine chili sauce, sugar, vinegar, ginger, and Sriracha.

Place ribs on a baking sheet and put on the top rack of the oven.

Broil for about 3-5 minutes or until the sauce begins to caramelize... watch them VERY closely 

so they don't burn!!!

Remove from oven, lightly cover with foil, and allow to sit for about 5 minutes before serving.

Read more and enjoy this amazing recipe and many more when visiting favfamilyrecipes

Death By Sex

Recipe from: hamptonroadshappyhour
Image Credit: hamptonroadshappyhour

Death By Sex

“I'm sure that we've all heard of a cocktail with an unusual name, and been so intrigued by it, that we had to check it out.  This drink certainly falls into that category.  I saw the name on the Drinks Mixer website, and decided to explore.  It had a somewhat lengthty list of ingredients, but I had them all, and I like them all.  Sometimes, cocktails don't quite taste like the sum of their ingredients, fortunately, this one does.  So, with 6 spirits, and a couple of mixers, we bring you our featured cocktail... Death By Sex.  Cheers!” hamptonroadshappyhour

Ingredients:

.5 oz. Vodka

.5 oz Peach Schnapps

.5 oz. Amaretto

.5 oz. Triple Sec

.5 oz. Southern Comfort

.5 oz. Sloe Gin

2 oz. Orange Juice

2 oz. Cranberry Juice.

Cherry and/or any fruit to garnish

 Directions:

Combine all of the ingredients into an ice filled cocktail shaker. 

Cover, shake well, and pour into a Collins glass. 

Garnish accordingly, insert a long straw, and pace yourself as you enjoy the delicious... Death 

By Sex. 

Bottoms up!

Read more and enjoy this amazing recipe and many more when visiting hamptonroadshappyhour

Apricot-Glazed Ham with Garlic, Mustard and Rosemary

Recipe from: pictureperfectmeals
Image Credit: Cheryl and Adam

Apricot-Glazed Ham with Garlic, Mustard and Rosemary

“Traditions, I think, ground us” Cheryl and Adam

Ingredients:

One (12- to 14-pound) fully cooked, spiral-cut smoked ham

3 garlic cloves, finely minced

One jar (13-ounces) apricot preserves

½ cup light brown sugar, lightly packed

½ teaspoon ground ginger

¼ cup Dijon mustard

Grated zest and juice of 1 orange

Grated zest and juice of 1 lemon

2 teaspoons fresh minced rosemary

Instructions:

Preheat the oven to 350 degrees.

Line a large roasting pan with heavy-duty aluminum foil (or use a disposable roasting pan).

Place the ham in the roasting pan, cut-side down, onto the rack and wrap tightly in foil; roast for 

one hour.

In a bowl, whisk together the garlic, preserves, brown sugar, ginger, mustard, orange zest and 

juice, lemon zest and juice and rosemary.

Remove the foil from the ham; pour the glaze over the ham and bake until the ham is fully 

heated through (the internal temperature should register 140 degrees on an instant-read 

thermometer) and the glaze is well-browned, about 1 hour. (If the glaze starts to burn, tent the 

ham with buttered foil.)

Let the ham stand for 15 minutes before carving.

Read more and enjoy this amazing recipe and many more when visiting pictureperfectmeals

Sautéed Chicken Cutlets with Caribbean Spice Blend

Recipe from: livingthegourmet
Image Credit: Catherine

Sautéed Chicken Cutlets with Caribbean Spice Blend

Catherine

Ingredients:

3 lbs. boneless chicken breast – sliced into cutlets approximately ¼ inch thick

2 cups instant potato flakes

1 tablespoon of Caribbean Spice Blend

Vegetable oil for sautéing

Preparation:

Mix the Caribbean Spice Blend with the instant potato flakes and toss.

Dip each side of the cutlet into the potato flake mixture and set aside.

Heat a large cast iron frying pan with about ¼ inch of vegetable oil.

Carefully, place the cutlet into the heated oil.

Let the cutlet sauté until golden and turn to finish cooking on the other side, for ¼ inch thickness 

is approximately 2 – 3 minutes each side.

Depending on how thick you sliced your cutlets will determine the cooking time.

Read more and enjoy this amazing recipe and many more when visiting livingthegourmet

Santa's Little Helper

Recipe from: hamptonroadshappyhour
Image Credit: hamptonroadshappyhour

Santa's Little Helper

“I thought when I Googled the namesake of this drink, it would mostly refer to Santa's elves.  Wrong.  It looks like most of the results refer to the Simpson's family pet, an adopted Greyhound.  Still not quite sure if the animated pooch is the inspiration behind this cocktail, but what is certain, is that the festive taste and spirit of this drink would definitely be a "little help" to anyone playing Santa.  With the flavors of Apple, Cinnamon, and Butterscotch, we present our featured cocktail... Santa's Little Helper.  Cheers!” hamptonroadshappyhour

Ingredients:

1 oz. Apple Schnapps

1 oz. Butterscotch Schnapps

1 oz. Goldschlager (Cinnamon Schnapps)

5 oz. Apple Cider

Apple slice and/or Candy Cane to garnish

Directions:

Combine the 3 spirits and the Apple Cider in an ice filled cocktail shaker. 

Cover, shake well, and pour into a Rocks glass. 

Garnish accordingly, and get ready for some serious holiday spirit with the delicious... Santa's 

Little Helper. 

Enjoy!

Btw, after drinking about half of this cocktail, I decided to see what it tasted like as a hot 

beverage.  I strained the remainder into a coffee mug and heated it in the microwave.  I'm 

happy to say that it is just as tasty hot, as it is cold.

Read more and enjoy this amazing recipe and many more when visiting 

hamptonroadshappyhour

Brown Sugar Salmon with Harissa

Recipe from: pictureperfectmeals
Image Credit: Cheryl and Adam

Brown Sugar Salmon with Harissa

Cheryl and Adam

“Fish, to taste right, must swim three times: in water, in butter and in wine.” Polish Proverb

Ingredients:

¾ teaspoon harissa spice

⅛ teaspoon garlic powder

2 tablespoons dark brown sugar

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ teaspoon dry mustard

2 (6-ounce) salmon fillets (with skin)

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

For the glaze:

1 tablespoon soy sauce

2 teaspoons dark sesame oil

1 tablespoon frozen orange juice concentrate

1 tablespoon honey

½ teaspoon grated orange zest

Instructions:

Preheat the oven to 375 degrees.

In a small bowl, stir together the harissa, garlic powder, brown sugar, salt, pepper and mustard. 

Place the fillets skin side down on a piece of parchment paper.

Press the sugar mixture evenly onto the fish.

In an ovenproof, nonstick skillet over medium-high, heat the oil and butter until hot but not 

smoking.

Add the fish to the pan, seasoned side down and sear for 3 minutes, being careful not to burn.

Flip the fish; transfer the skillet to the oven and roast until nearly cooked through, about 10 

minutes.

Remove the fish from the skillet to your serving plates and drain off any fat in the pan.

Return the skillet to the stove over medium heat; add the soy sauce, sesame oil, concentrate 

and honey.

Cook, stirring until heated through and slightly thickened.

Spoon the sauce over each fillet, sprinkle each with some orange zest and serve.

Read more and enjoy this amazing recipe and many more when visiting pictureperfectmeals

Classic Scalloped Potatoes

Recipe from: joyouslydomestic
Image Credit: Angela

Classic Scalloped Potatoes

“You could, of course, add in some ham to make this a more-complete meal, but this is one side dish as-is that cannot be beat.” Angela

Ingredients:

2 tablespoons butter plus more for greasing baking dish

1 1/4 cup whole milk

1 1/4 cup heavy cream

2 garlic cloves, peeled and grated

1 teaspoon kosher salt

1/2 teaspoon freshly-cracked black pepper

Pinch of freshly-ground nutmeg (optional)

3 pounds potatoes, peeled and sliced thin

Directions:

Butter a 2-quart shallow baking dish. 

Set aside.

Combine the milk, cream, grated garlic, salt, pepper and nutmeg in a small mixing bowl. 

Set aside.

Shingle a third of the sliced potatoes in the baking dish...

Read more and enjoy this amazing recipe and many more when visiting joyouslydomestic 

Tagliatelle of Mushroom Recipe

Recipe from: opensourcefood
Image Credit: yongfook

Tagliatelle of Mushroom Recipe

“Recently I've become interested in cooking really simple food - the kind of food where you can identify every ingredient just by glancing at the dish for a second.  I like the idea of a delicious dish that just celebrates the natural flavor of its few, core ingredients. In this case, mushrooms.” yongfook

Ingredients:

2 large cups of mushrooms, chopped / sliced to roughly the same size (I used Eringi, Shimeji and Maitake)

Tagliatelle for 2

Small bunch of flat leaf parsley, leaves picked

2 cloves of garlic, peeled and whole

2 knobs of butter

Salt

Pepper

Preparation:

Drizzle a little olive in a pan and bring to a high heat. 

Pour in the mushrooms - they should sizzle instantly (if they don't, you are just boiling them and 

the flavor won't be as good). 

Throw in the garlic cloves and one knob of butter. 

Toss and season with salt and pepper. 

You want to get some color on the mushrooms.

Boil the tagliatelle in some salted water until al dente. 

Drain.

Remove and discard the garlic cloves from the mushrooms. 

Add the pasta to the pan and mix well. 

Throw in the other knob of butter and toss to get a nice shine on the tagliatelle.

Sprinkle over the parsley, season and serve.

For a richer taste, grate some parmesan over the tagliatelle before serving.

Read more and enjoy this amazing recipe and many more when visiting opensourcefood

Licensed under a Creative Commons Attribution-Share Alike 3.0 License

Philly Cheese Steak Wraps

Recipe from: carolinaheartstrings
Image credit: Alessa

Philly Cheese Steak Wraps

‘If you are a fan of the Philly Cheese Steak sandwich you might like this version – all wrapped up and picnic friendly.   I used deli roast beef but you could always substitute some left over steak (is there such a thing?) that has been sliced thinly.” Alessa

Ingredients:

1 small green pepper

1 small onion

1 can vegetable oil spray

½ teaspoon garlic salt

8 oz chopped deli roast beef

8 oz chopped mushrooms

10 slices (about 6 oz) Provolone cheese (room temperature)

4 10” tortillas (room temperature)

Preparation:

Slice green pepper and onion thinly and then chop slightly.

Heat a large skillet over med-high and spray with oil.

Sauté green pepper and onion with salt until softened.

Add roast beef and mushrooms.

Cook until mushrooms are softened and beef thoroughly warmed.

On each of the 4 tortillas spread 2 ½ slices of the cheese across the center.

Spread ¼ of the hot meat mixture on top of the cheese.

Let sit a few minutes for the cheese to soften and melt slightly.

Fold the tortilla in half along the “cheese line” and then roll.

Slice in halves to serve.

Yield:  4 wraps

Read more and enjoy this amazing recipe and many more when visiting carolinaheartstrings