What's Been Keeping Me Busy Lately...

Sorry I have been away. I have been occupied by some exciting things.

I started the first half of last week without the internets. I'm not a big fan of blogging from my phone or tablet, so I waited. Turns out our cable was completely severed.

I have been making use of my Mom's garden bounty. I used Bran Appetit's recipe for Homemade Tomato Paste turning six pounds of tomatoes into two cups of tomato paste. I love that I now have small frozen cubes of fresh tomato paste that I can throw into chili and soups this upcoming winter! 

I made both spicy and dill pickles. They are both refrigerator pickles and I used recipes from Simply Scratch and Buns In My Oven. They were a big hit at a recent family get-together. My cousin took a jar back to college with her.

I finally donated my hair!!! Bye, bye 8 inches! After a lot of research, I decided to donate to Children with Hair Loss. I chose this charity because they actually provide FREE wigs to the children that need them. Now I am torn between growing it back out right away and donating again or enjoying the shortness for a while.

I have our annual family reunion this weekend and it promises to be cray-cray as usual. I will be where cell phones don't work and that is pretty nice once in a while. I hope you have a great Labor Day Weekend!

Spiced Bean and Cheese Pupusas

5 FAVS

I love Stephen Colbert!!!

This Toasty Pet Bed is adorable! I can't wait until I have a puppy!!!

ThinkGeeks 10th Anniversary Firefly Poster. 'Nuff said...

Can we talk about the genius that is the Carl's Jr. Strawberry Pop-Tart Ice Cream Sandwich?!?!? WHY don't I live near a Carl's Jr.?!?!?

I anyone else FREAKING OUT over the return of Breaking Bad?!?! With Breaking Bad and Dexter ending at the same time, I am sure I am going to have some sort of heart attack by the end of it. All my favorite characters are quickly unraveling. I might need these Breaking Bad Plushes by ThinkGeek to snuggle during the rest of the season.

Have you ever had a Pupusa? It's pretty amazing. Probably my new favorite thing. I am already getting ideas of what to stuff it with in the future. They are essentially Masa dough stuffed with yumminess. I happened to find Chorizo refried beans so, I had to use them.

Spiced Bean and Cheese Pupusas

by Bran Appetit

Pupusa Dough:
3 cups masa harina
2 1/2 cups water
1 tsp salt

Filling and Topping:
15 oz. fat free refried beans
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1 cup cheddar cheese, shredded

Pour the masa harina into a large bowl and stir in the water and salt until a soft dough forms. Let the mixture sit for 5-10 minutes. The dough will have thickened into a soft texture. If it seems sticky, add a little more masa
.
Preheat the oven to 350 degrees.

While the dough is resting, mix the beans with the chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.

Divide the dough into 12 equal pieces. Take one piece of dough, roll it into a ball, use your fingers to make a well in the center dough and work it until you form a cup that has sides that are about 1/4-inch thick.

Scoop about 2 Tbsp of the bean mixture into the well of the masa, pull the sides of the dough over the bean filling and seal the edges carefully.

Place the pupusa on a cutting board or flat surface and gently roll or pat it out (using your hands or a rolling pin) until the pupusa is about 1/2-inch thick, being careful to not burst it open and let the filling come out. Repeat this until all your pupusas are filled and rolled out.

Heat a medium skillet over medium-high heat. Add 1-2 pupusas at a time and let them brown on each side, about 2-3 minutes.


Flip the pupusas onto a baking sheet, top with the shredded cheese, and bake at 350 degrees for 10-12 minutes or until the pupusas are hot and the cheese is melted and beginning to brown.

Fried Avocado Tacos with Peach Blueberry Salsa and Homemade Tortillas

5 FAVS

1. Happy Hubby and I are loving Castle right now. I want Nathan Fillion to be my bestest friend.

2. These beautiful handcrafted horn speakers by Specimen Products would be a wonderful addition to my future dream home.

3. Anyone else love Watchmen and old video games? This Rorschach Invader t-shirt from SnorgTees needs to be in my mailbox like nowish.

4. Lets take a trip to the Dutch Hotel De Vrouwe van Stavoren where we can sleep in a giant wine barrel!!!

5. My 90's heart is swooning right now over this. He even put the mullet back on! 


Sooooooo, tacos right? Who doesn't love tacos? How about Fried Avocado Tacos with Peach Blueberry Salsa and Homemade Tortillas! Yeah, I made these on a Saturday when I had time and Happy Hubby there to watch and flip the tortillas while I pressed them. 

Also, don't snack on avocado when you are about to eat lunch. It fills you up big time and then you don't eat the lunch you spent all day making. Needless to say, my neighbors got a free lunch that day.

Fried Avocado Tacos with Peach Blueberry Salsa and Homemade Tortillas

Peach Blueberry Salsa (by How Sweet It Is)

1 cup fresh blueberries, chopped

1 ripe peach, chopped

1/2 red onion, finely chopped

1/2 jalapeno, seeded and chopped

3-4 tablespoons fresh cilantro, chopped

the juice of one lime

salt and pepper to taste

Combine all ingredients together in a bowl and mix. The longer it sits, the better it tastes! Keep refrigerated.

Tortillas (12 tortillas) 

2 cups Masa

1 1/3 cups Warm Water

1. Heat ungreased skillet over high heat.

2. Combine Masa and warm water, knead to blend well and form a ball.

3. Wet hands and shape dough into balls around 1 1/2 in diameter.

4. Roll out or press each ball between 2 sheets of wax paper to form a 6-inch circle. Carefully peel off wax paper.

5. Cook on ungreased skillet for 30 seconds or until lightly browned and edges begin to dry. Turn tortilla and continue cooking for one minute. Tortillas may puff up slightly. Turn tortilla again and continue cooking for 30-45 seconds until desired doneness. Keep tortillas warm in a tightly wrapped kitchen towel.

Fried Avocado (by Tasty Kitchen)

1 whole Avocado, Semi-firm, Not Mushy

Pinch Of Kosher Salt And Pepper

⅓ cups Flour

1 whole Egg Beaten

½ cups Panko

2 Tablespoons Grated Parmesan Cheese

Olive Oil, For Frying

1. Halve your avocado and run a sharp knife gently around the perimeter of each half to loosen the meat from the skin. Gently remove the skin and the seed. Slice each half into wedges. You should be able to get 8-10 wedges from the avocado, depending on its size. Don’t slice them too thin; you want them to hold up to the breading and frying. Sprinkle the wedges with a bit of kosher salt and pepper.

2. Place the flour in a shallow bowl. Place the egg (beaten) in another bowl and the panko and Parmesan cheese in another bowl. Dredge each piece in the flour, gently shake off any excess flour. Dip into the egg mixture, then finally into the panko mixture, coating all sides well. Set aside.

3. Heat your oil in a frying pan. Place just enough olive oil in your pan to just cover the bottom of the pan. Heat over medium high heat until oil becomes hot enough to fry. It usually begins to make a sound once it’s close. Gently set your avocado pieces in the oil. Fry on all sides until browned, a total of about 1 1/2 – 2 minutes. Gently remove from the pan, set on a paper towel-lined plate.

Firecracker Pork Chops with Fresh Pineapple, Kiwi, and Red Pepper Salsa

Did you all have a happy and safe holiday?

Did anyone else see these fireworks? My town always puts on a fantastic fireworks display and I always love seeing the shaped fireworks like this star one. 

...and this heart one...

...and the allusive smiley face firework!

I have only seen the smiley face a few times. I have also seen many failed smiley face fireworks. HOW DO THEY DO THAT!?!?!? Fireworks are always an amazing sight to see like once a year. It's nice to just stop for a half an hour and just be amazed by them.

You know what else is nice to just stop and eat during grilling season?

Firecracker Pork Chops with Fresh Pineapple, Kiwi, and Red Pepper Salsa! I'm not a huge fan of pork chops but these are darn tasty. One of those recipes that I had to stop eating just comment on how good they were. These are especially good paired with the salsa. This salsa recipe features my new secret to spicy salsa. Instead of covering my hands and lemon-ing them after handling jalapenos, I just add a squirt of Sririacha instead! A perfect combo for these hot and humid summer nights. Don't forget ice cream for dessert!

Firecracker Pork Chops with Fresh Pineapple, Kiwi, and Red Pepper Salsa

from A Spicy Perspective

For the Pork Chops:
4 boneless pork chops, 3/4 - 1 inch thick (1-1.5 lbs)
1/4 cup soy sauce
1 Tb. sriracha hot sauce
3 Tb. honey

For the Salsa:
1 cup fresh diced pineapple
1 cup diced red bell pepper
1 cup diced kiwi (about 4)
1/4 cup diced red onion
2 Tb. chopped cilantro
1 Tb. olive oil
1/2 tsp. sriracha hot sauce

Salt and Pepper

Pour the soy sauce, hot sauce, and honey in a large zip bag. Shake to mix, then add the pork chops. Marinate for at least thirty minutes.

Preheat the grill to high heat.

For the pineapple salsa, mix all ingredients in a medium bowl and toss. Salt and pepper to taste. Refrigerate until ready to serve.

Once the grill is hot, grill the pork chops for 3-4 minutes per side. You want the pork chops to be slightly pink or just barely cook through, but not dry.

Cover the chops with foil and allow them to rest at least 5 minutes before serving.


Serve warm with fresh salsa piled over the top.

Andouille Blue Cheese Sliders

It's almost the 4th of July! What? Wasn't it just snowing the other day? I mean...I'm happy it really wasn't. But when did summer happen? Sorry for using the "S" word so soon. It hurt my soul too when I thought it.

I came across these today and I think they would be awesome in my non-existent backyard. 

They are actually made by Tiki Brand!

 Did anyone else know that there was an actual "Tiki" brand? Did anyone else actually know that they made anything other than the cheap looking Tiki torches from yesteryear? Also, that means that "Tiki" is a "brand eponym" (one thing that stuck from business school). Originally and eponym is used to describe an item that gains its name from the maker. From the Greek "after or upon a name." Sandwich, Frisbee, Braille, and Jacuzzi are all examples of this. A brand eponym, however, describes a brand name of a product that becomes the generic term for that product (or genericizing it). Popular examples include Coke, Swiffer, Kleenex, Jell-O, Band-Aid, and Scotch Tape. We say "I need to buy more Kleenex" not "I need to buy more tissue paper." Or maybe you do.

Now don't I sound smart for once? I promise it will never happen again.

Back to the 4th of July aaaaaaaaaaaaand:

LED CORNHOLE!!!

Between the torches and the glowing Baggo, I am down for a SWEEEEEET 4th. Too bad I don't have either to help me celebrate. Sad face...

You know what I can do (and you should too)? Andouille Blue Cheese Sliders ya'll! These are awesome. Soooo much flavor in these cuties. Happy Hubby and I like a single pickle on it and a squirt of mustard and that's all. The spiciness of the Andouille mixed with the pungent blue cheese is perfectly paired with a single pickle and mustard on a sweet King's Hawaiian Roll. Hello Flavortowne!

Andouille Blue Cheese Sliders

from A Spicy Perspective

1 lb. ground beef
8 oz. andouille sausage links
5 oz. crumbled blue cheese
1 small shallot, roughly chopped
1 egg
Pickle slices (optional)
Dijion mustard
16 small sweet Hawaiian-style rolls

Salt and Pepper

Preheat the grill to high. Place the sausage and shallot in the food processor. Pulse until finely ground. Add the egg and pulse again.

Pour the sausage mixture into a large bowl, followed by the ground beef, 1/2 tsp. salt and 1/2 tsp pepper. Mix well then gently mix in the crumbled blue cheese.

Scoop 16 - 1/4 cup portions of meat mixture onto wax paper. Press them flat with the bottom on a glass, then reform the edges so the are tight.

Grill the patties for 2 minutes per side.

Slice the Hawaiian-style rolls in half, spread on some mustard and assemble your burgers.

Peach, Bacon, and Smoked Gouda Grilled Cheese

I just found out that I work next to a magical place named World Market. If you have one in your area, I highly recommend going. You won't be sorry. Just don't go on a twenty minute lunch break and expect to get back to work on time. I b-lined for the food area but I wanted to explore so much more. Happy Hubby has a birthday coming up so I stopped by to get some unique treats. My coworkers are always snacking on fun things from there so I knew it was a foodie's dream. Happy Hubby loved and is continuing to enjoy his basket-o-yummy. His favorite item, you must know, were these:

Hapi Spicy Sriracha Peas

I know I have seen them in other stores before, but I never though to buy them. Happy Hubby puts Sriracha on everything. If you see this can, buy them. No joke. Just do it. You won't be sorry. I even love them and I don't normally gravitate towards spicy for a snack. To clarify, they are a flavorful spicy (like Sriracha normally is) but not hot like the Wasabi Peas the same company makes are.

It is officially summer, my friends, and nothing says summer like peaches! I am excited for Southern Illinois Peach season and when I finally get my hands on some, I will be making a not-pie (that will make sense in the future). Until then, I am enjoying the peaches I CAN find...with cheese...and bacon (duh). 

Peach, Bacon, and Gouda Grilled Cheese

slightly adjusted from How Sweet It Is

4 pretzel sandwich rolls

8 ounces smoked gouda cheese, sliced into 8 rounds

4 slices thick-cut bacon, cooked and cut into pieces

2 peaches, sliced

Preheat a panini press. Assemble sandwiches by placing a slice of cheese on top of the bread, followed by bacon and peaches, then another slice of cheese on top to act as “glue.” Spray press with cooking spray and put in your sandwiches, cooking for 4-5 minutes until golden brown and cheese is melty. Serve immediately!

Back By "Popular" Demand!! And Sweet Potato Quinoa Cakes with Blackberry Salsa!

I'm Back!! And I Missed You!

Much has happened since I last posted. I got that job! I can't really say where I work but I CAN tell you that I wear a white lab coat and have very dirty hands ALL. DAY. LONG. Which leads to very dry skin in the winter and a new found love for all things hand-lotion related. Also, my Mom likes to tell me that I need a manicure quite often which would be a waste of money considering how jacked up my hands get five days a week. Mom, I will take a pedicure any day and every day though! Ooooooooooo foot massage....

Sorry it has taken me so long to post (more than a year). It has taken one year and a month for me to acclimate myself to my work week. Now that I am used to it, I'm sure it will change again. So, get it while it's hot! I never stopped cooking in this time. In fact, I may be cooking more! I have a year's worth of recipes to share with you! I'm excited! My picture quality is "Meh" to say it best but someday I will have some natural light in my kitchen and perdier pics to be less embarrassed of. Nevertheless, I do have confidence in the deliciousness! No "Meh" recipes here!

When deciding what my first return post would be, I thought of the wonderful season we are entering. It's officially decent produce season! Yay! You all need to get some blackberries while they are still good and put this in your face!

No joke...go...in your face...NOW!!!

Sweet Potato Quinoa Cakes with Blackberry Salsa

from How Sweet It Is

makes 4 cakes

Sweet Potato Qunioa Cakes

1 medium sweet potato (about 6 oz), peeled and chopped

1/2 red onion, diced

1/2 teaspoon salt

1/2 teaspoon pepper

2 garlic cloves, minced

1 tablespoon olive oil

1/2 cup cooked quinoa

1/4 cup whole wheat bread crumbs

1/4 cup finely grated parmesan cheese

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh basil

1 large egg, lightly beaten

 Blackberry Salsa

1 pint fresh blackberries, chopped

1/2 red onion, finely diced

1/2 jalapeno, finely diced

1/2 cup chopped cilantro

the juice of 1 lime

salt and pepper to taste

Combine all salsa ingredients together in a bowl and mix.

Heat a large skillet over medium-low heat and add 1/2 tablespoon olive oil. Add in sweet potato, onion, 1/4 teaspoon of salt and 1/4 teaspoon of pepper, stir, cover and cook for 10-12 minutes, or until potato is soft. Remove lid and add garlic, cooking for 30 seconds.

Transfer potato mixture to a large bowl (slightly mashing potato with a fork) and add quinoa, breadcrumbs, cheese, herbs, remaining salt and pepper and mix well. Once combined, add in egg, then mix until moistened. Using your hands to bring it together, form four equally-sized patties. Heat the same skillet over medium heat and add olive oil. Add cakes and cook for 3-4 minutes per side, or until golden brown. Serve with blackberry salsa!

Stove Top Roasted Pork with Sweet Peppers

Still a little occupied with the job search. Sorry for the lack of posts. I do have a very exciting interview this coming Friday but that is a secret until I know if I did or didn't get it. Trust me, you will all know when I do.

I made this dish a couple weeks back and I believe it is my first venture with pork loin! It was very tasty and I very much look forward to making it again. I am also a big fan of anything that includes egg noodles. Very comfort foody.

Stove Top Roasted Pork with Sweet Peppers

from Katie's Cucina, who adapted it from Rachael Ray 

3 tbsp vegetable oil
1 boneless pork loin
salt and pepper to taste
2 cups sweet mini bell peppers, cut into 1-inch pieces
1 medium onion
2 cloves garlic
4 leaves fresh sage
1 medium tomato, chopped
1/2 cup chicken broth

1. In a 5 quart pan with lid, heat 2 tablespoons of vegetable oil over medium-high heat. Season the pork with salt and pepper and brown on all sides (about 10 minutes). Transfer the pork loin to a plate, and pour off the fat if needed.

2. Add the bell peppers, onion, garlic, sage and remaining 1 tablespoon of vegetable oil to the pan and season with salt and pepper. Cover the pan and cook over low heat, stirring occasionally, until slightly softened about 8-10 minutes. Add the chopped tomato and broth to the pan and bring to a boil over medium-high heat.
3. Add the pork back to the pan with the sweet pepper mixture, cover and cook over low heat, turning the meat once (cooking time should take about 40 minutes). Using an instant-read thermometer (insert it into the center of the pork it should read at the very minimum 145 degrees although just last year the standard was 165 and that’s what I still go by.).
4. Remove the pan from the stove top. Transfer the pork to a cutting board and let rest for 10 minutes. Slice into 1/4-inch-think pieces and transfer to a platter. Meanwhile, place the vegetables and juices back on the heat and bring to a simmer reducing the sauce. Top the pork with vegetable mixture.

Grilled Chorizo Stuffed Poblano Peppers

No news on the job search but I have made the decision to no longer drop off a resume in person. I look too young and I can tell that managers are passing judgement based on me looking like I am in high school. I wonder if they even read my resume after seeing me. From now on, I will let my resume speak for me until I get an interview. Maybe I should put "Mrs." before my name so they at least know I am older than I look.

In other news: Grilled Chorizo Stuffed Poblano Peppers 

Here is another recipe that I could not grill but I will keep the recipe as is because the minute I get a grill, you know I will be using it! This was so good! I wish I currently worked somewhere that I could heat up leftovers for lunch. I never get leftovers. Happy Hubby gets to enjoy those. Maybe the next job will have a microwave so i can enjoy my leftovers for lunch. Then i can stop using my Container Store cereal to-go containers so much.

Grilled Chorizo Stuffed Poblano Peppers

from Serious Eats

1 tablespoon olive oil
1 small onion, minced
4 medium cloves garlic, minced
2/3 pound raw Mexican chorizo, removed from casings
1 1/2 cups cooked white rice2 medium roma tomatoes, seeded and diced
1/3 cup finely chopped fresh cilantro
1/3 cup Mexican crema, or sour cream
1/4 grated cotija cheese
Kosher salt
Freshly ground black pepper
4 large poblano peppers, halved lengthwise and seeded
1 cup shredded pepper jack cheese

1. Heat olive oil in a medium skillet over medium-high heat until shimmering. Add in onion and sauté until lightly browned, about 5 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add in chorizo, breaking sausage into small pieces with a wooden spoon, and cook until cooked through, about 5 minutes. Transfer mixture to a large bowl.

2. Add rice, tomatoes, crema, cilantro, and cotija cheese to bowl with meat mixture and mix until combined. Season with salt and pepper to taste.

3. Spoon mixture into cavities of split poblanos and top with pepper jack cheese.

4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place poblanos on cool side of grill, cover, and cook until cheese has melted and poblanos have softened, about 20-30 minutes. Remove from grill and serve.

Spicy Thai Chicken Enchiladas

Yeah, these were good.

I am very excited to make these again someday soon. The original recipe called for Sweet Chili Sauce but Happy Hubby has a sick obsession with Sriracha.

I also didn't want to buy a gallon jug of Sweet Chili Sauce (which was the only option my local grocery store had).

They were so good I walked across the street to the Chinese/Japanese restaurant to feed them to our bartender friend (Hi Sandra!). They were inhaled and I walked back home with clean plastic ware (Thanks Sandra!).

Spicy Thai Chicken Enchiladas

adapted from How Sweet It Is

8 flour tortillas
2 boneless, skinless chicken breasts, cooked and shredded (I usually steam them in my rice cooker)
1 tablespoons canola oil
1/2 sweet onion, chopped
1/3 cup chopped/shredded carrots
1/2 cup chopped/shredded cabbage
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
4 green onions, sliced
1/3 cup chopped + crushed peanuts + more for garnish
1/4 cup chopped fresh cilantro + more for garnish
2 1/2 cups light coconut milk
1/4 cup + 2-4 tablespoons Sriracha (depending on your heat preference)

1. Preheat oven to 350 degrees F.

2. Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally.

3. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes.

4. Add in 3/4 cup coconut milk and 1/4 cup Sriracha, mixing thoroughly to combine. Turn off heat.

5. Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and Sriracha. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it’s coated.

6. Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Additionally this can be done halfway through cooking too.

...yeah, those were good...



Turkey and 10-Year Aged Cheddar with Caramelized Onion and Grape Grilled Cheese

Does anyone else notice that there are no longer names for recipes, just lists of whats in them? Snickerdoodles aren't called "Cinnamon Sugar Cookies". Lasagna isn't "Lasagna Noodles Layered with Meat Sauce and Ricotta". Puppy Chow certainly isn't known as "Chex Mix with Chocolate, Peanut Butter, and Powdered Sugar". Even pizza has known names. We all know Hawaiian Pizza. And Meat's Lover's isn't named by the meats in them. It seems every culture has their own name for stuffed cabbage. Reuben, Dump Cake, The Chicago Mix, Gyro, Hoagie, Deep Dish, Funnel Cake, Sloppy Joe, Calzone, Buffalo Wings, Corndog, Taco, Cuban; these are all names we know. I don't refer to a Cheesy Beef ("a Beef") as "Italian Beef on Italian Bread with Peppers and Melted Cheese Dipped in Au Jus". That just sounds way classier than I would like to think about one of my favorite messy sandwiches from my hometown.

As a food blogger, I understand the need to know what you are looking at before you click on a recipe. Unfortunately, the only place we can find names for foods anymore is at a restaurant. They have the luxury of being able name a recipe and then include a description below. Fun places like Kumas Corner in Chicago name their burgers after Metal bands like the Black Sabbath that includes Blackening Spice, Chili, Pepper Jack, and Red Onion.

I also don't feel the need to know the ingredient list of a Hot Dog (ew) but I do know the ingredient list of a Chicago Style Hot Dog. Even if I forget an ingredient or two when listing it, it doesn't matter because when I eat it, I know it will be delicious.

I also know that I can't possibly think of a name for this Turkey and 10-Year Aged Cheddar with Caramelized Onion and Grape Grilled Cheese and I certainly cannot just call it a Grilled Cheese either. So I just need to throw up my hands and continue listing ingredients as recipe titles especially when us food bloggers are getting more experimental with ingredient combinations. I had never had grapes in a grilled cheese before I made this but I am definitely converted.

As you know, Happy Hubby and I have a big crush on cheese. The type of cheddar we like is not in your typical grocery store. Our preferred sharp cheddar (usually aged 5-10 years) is so sharp it bites back and sometimes even has calcium crystals and crunches when you eat it. When we have tried purchasing "extra extra sharp cheddar" at our local grocery store, we have been so disappointed. We officially give up on finding our sharp cheeses and opt for smoked when we can't get to our cheese stores. We normally go to a Wisconsin based grocery store for our favorite 7-year aged cheddar every two weeks or so. This past week, however, Happy Hubby was on his way back from the city and stopped at our favorite cheese market and picked up a 10 year cheddar and my favorite applewood smoked cheddar (1/2 pound of each equaled out to $30). Yes, we spend lotsa money on cheese but we don't care.

This recipe called for white cheddar, but we used half disappointing cheddar and half 10-year cheddar. I also opted for spinach instead arugula leaves since I had them in the fridge. Go ahead and adjust this to your liking like I did. Either way, it is insanely good and I can't wait to make it again. Keep the grapes of course and please use a thick, good quality bread. This isn't a recipe for flat and thin low calorie bread.

Turkey and 10-Year Aged Cheddar with Caramelized Onions and Grape Grilled Cheese

adapted from FoodieCrush

3 tablespoons butter
1 tablespoon vegetable oil
1 small onion, sliced
12-15 red seedless grapes
1 pound turkey deli meat, shaved
1 cup sharp cheddar cheese, grated
1 cup 5-10 year aged cheddar
1 cup spinach leaves
8 slices potato bread
salt and pepper

1. In a medium skillet, melt 1 tablespoon butter and vegetable oil over medium heat. Add onion and sauté for 10 minutes, stirring occasionally until semi-transparent and caramelized. Add grapes and sauté for 5 minutes more. Remove from heat.

2. Mix the two cheeses together. Heat a skillet on medium. Butter one side of each piece of bread. On unbuttered side of 4 slices of bread layer 1/4 cup cheese, onion and grapes, 1/4 portion of turkey, 1/4 portion of spinach leaves and 1/4 cup more cheese. Place slice of bread on top, buttered side up, and grill in skillet until bread becomes golden. Flip sandwich once and cook until cheese melts and bread becomes golden. Cut in half and serve hot. 

Pineapple Chorizo Burgers

I heart CHORIZO

I could live off of AVOCADO

Who doesn't love PINEAPPLE?

Everything should be covered in PICO DE GALLO

PRETZEL ROLLS?...enough said...

Why hellooooooo Pineapple Chorizo Burger!

...shhhhh, I think it heard me talking about it...

Anyway, I found this recipe before I started blogging and I knew I would have to make it when i got my act together to buy pineapple and Chorizo. Now, I can't stop. Happy Hubs opened the refrigerator door and asked, "Now, what is THAT Chorizo for?" He loves it but gets confused by how it keeps appearing when he knows I just used it in something else.

...magically reappearing Chorizo? It's like someone's been reading my diary...

STAY ON COURSE SARAH! I unfortunately do not have a grill yet...sad face... But someday I will and I plan to grill the burgers, buns, and pineapple when that day comes. Therefore, I am giving you the original recipe that Sommer put on her blog without any alterations.

Pineapple Chorizo Burgers

from A Spicy Perspective

½ lb. chorizo
1 ¼ lbs. ground pork
1 garlic clove, minced
2 tsp. Worcestershire sauce
¾ tsp. salt
½ tsp. dried thyme
½ tsp. dried oregano
1 ripe avocado, thinly sliced
Prepared fresh pineapple
Store-bought Pico de Gallo (I used Caputo's pico de gallo)
4-6 soft sandwich rolls (I used pretzel rolls)

I like to save time on this recipe by buying pre-made fresh salsa and pre-cut fresh pineapple! If you want to make your own salsa and trim your own pineapple–knock yourself out!

1. Preheat the grill to high heat. In a large bowl, combine the chorizo, pork, garlic, Worcestershire, salt, thyme and oregano. Work the chorizo through pork mixture. Divide the mixture into 4-6 portions, then shape it into patties.

2. Carefully slice the pineapple into ½ inch rounds.

3. Grill the patties 3 minutes per side for six, or 5 minutes per side for four patties. Next, grill the pineapple slices for 2 minutes per side. Toast the buns on the grill for 1 minute.

 

4. Remove the avocado from the peel, then slice 1/4 inch thick.

To assemble: place the patty on the bottom bun, followed by the pineapple, avocado slices, and the Pico on top. Cover with the bun and enjoy!

...stay tuned for the Not Fried Pickle recipe...

Buffalo Chicken Soup

You may be asking yourself what I did with my extra watermelon from my Salsa Verde Burgers with Fontina, Watermelon, and Basil and the Watermelon Feta Salad? What else have I been doing with extra fruit other than making fruit pops!

Watermelon Kiwi Pops that is! I HEART YOU!!

I'm not going to go over this recipe because it is exactly the same as all the other Fruit Pops I have been making (give or take some sugar). I'll give you more ideas for fun fruit pops when I have something more interesting to share beyond not being wasteful with extra fruit.

A while back, Happy Hubby picked out a Jim Beam Hot Wing Sauce because we loved the Jack Daniels BBQ Sauce so much. We figured the alcohol based brands might know what they are doing when it comes to Man-Foods. I used the Jim Beam Hot Wing Sauce in my Buffalo Chicken Mac and Cheese. We really like it because it is not a traditional Buffalo Wing-type sauce. It is less vinegary and more flavorful. Anything buffalo wing related is going to be good but this sauce is especially good for people that do not necessarily like the traditional hot wing sauce taste (Mom, I am talking to you).

I have had this Buffalo Chicken Soup on my mind since Jessica suggested it for Super Bowl and both Happy Hubby and I really loved it. I adjusted it to some of her suggestions (added cream) and added egg noodles because I like a soup that is full of lotsa stuff in every spoonful. Did I mention it is super quick and easy? It only takes 30-45 minutes!

I would have loved to have added Gorgonzola Cheese and Cilantro on top but I didn't have any...sad face...

Buffalo Chicken Soup

adapted from How Sweet It Is

 2 boneless, skinless chicken breasts (about 8-10 oz), cooked and shredded (I usually steam them in my rice cooker, or use leftovers)

2 tablespoons olive oil
1 sweet onion, diced
2 garlic cloves, minced
1 tablespoon flour
32 ounces low-sodium chicken stock
1/3-1/2 cup buffalo wing sauce
1/3 cup freshly grated cheddar cheese
1/4 cup freshly grated Parmesan cheese
1/4 cup heavy cream
Half a bag of Egg Noodles
sliced green onions, crumbled Gorgonzola and cilantro for topping

1. Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 1-2 minutes more.

2. Sprinkle in flour and stir for another 1-2 minutes.

3. Add in stock, buffalo sauce, cream, chicken, and grated cheeses; stirring constantly. Bring to a boil, add noodles, then reduce and let simmer for 10-15 minutes, stirring every so often.

4. Serve soup and top with cilantro, green onions, and Gorgonzola.