Pork and Cheddar Flatbread Sandwich incorporates salty seared shredded pork with a delicious avocado sauce and melty cheddar!
Double Cheese Fig Panini is an indulgent grilled cheese with gourmet fig presereves & balsamic flavors inspired by a visit to a food truck in Lynchburg, Virginia.
I can’t believe how time has flown by and I sound like a broken record because I have said that numerous times already the past couple of weeks but it truly has and I know you feel it too!
We have been eating all kinds of healthy (and some not healthy because BUSY) but mostly healthy and getting all those veggies in our diet to help with the sickness in our house. YES. Just before our 1yr anniversary trip to…wait I didn’t tell you guys did I? How lame of me…
WE ARE GOING TO MIAMI!!! Sooo pumped.
And you guys need to tell us ALL THE PLACES to go because neither of us have a clue and decided to go with no real reason of why Miami. Have you been? Are there a billion famous spots to go that I just don’t know about? Probably. I am a bit clueless in those aspects. Help us out! Share your favorite spots in the comments!
You may hear the crickets chirping on this little blog for a few but not to fear! I will have just short of 84759038457 pictures to show you upon our return and no lack of catastrophes adventures to share.
And now that you know where we are going, you can understand why stuffing veggies has been necessary in prep of a fun week in the big city! Because let’s be honest, veggies aren’t at the top of my priority list on vacation. I know you guys aren’t like that at all…
In this veggie quest, Roasted Veggie Panini’s were born and just may have made a couple reappearances because they were that good!
First of all…recipe level: EASY✔ We are putting most of our veggies right on the baking sheet to do their thing in the oven and do a quick garlic spinach saute, stuff it all between two pieces of bread with some melty cheese to get that sticky factor and BOOM. Done. Dinner/Lunch/Breakfast…well…add and egg to it for breakfast or people might stare. Ah, I love how an egg makes everything acceptable.
Roasting veggies is the way we eat our vegetables about 90% of the time. The roasting process allows you to go on about your business while your veggies become full of flavor and all kinds of levels of delicious!
I loved how this filling panini came together! I was honestly expecting to be hungry afterwards and that made me sad and then truly felt like I was eating something at a fancy shmancy café! Steven even said, “This is actually really good…like it doesn’t even taste healthy!” Umm…thaaanks…? In Steven language…that is really saying something.
So whether its post-candy-binge-eating guilt or refusing to cook meat because it feels like the HARDEST thing ever when you are hangry, whip this lunch/dinner up to have a healthy sort of cozy satisfaction. We both know we need more veggies in our lives!
- 2 cups sliced sweet peppers
- 1 large onion
- 2 cups spinach
- 3 cloves garlic
- ½ cup sliced mushrooms
- 2 ounces mozzarella
- 4 slices wheat bread
- Olive oil spray
- Preheat oven to 400 degrees and add rough chopped (or large slices) of sweet peppers, sliced onion and mushrooms to a baking sheet. Coat with olive oil spray and roast in the oven for 20 minutes.
- While vegetables are roasting, chop spinach and add to a skillet with minced garlic and olive spray. Toss constantly till wilted (about 1-2min) and set aside.
- Slice mozzarella or shred and set aside.
- Divide vegetables evenly between two sides of bread, divide spinach and add half cheese to each sandwich.
- Spray olive oil in skillet and add each sandwich to the pan. Cook over medium heat 2-3 minutes per side (or until cheese has melted), spraying more olive oil before flipping to other side.
- Serve immediately.
A couple weekends ago I was at the grocery store scanning the chip aisle desperately trying to decide on a couple good flavors. We aren’t really chip people. Let me restate that. WE LOVE ALL CHIPS. However, we avoid them due to their lengthy ingredient list of unrecognizable (read: unnatural) ‘things’ and suppress our inner chip love.
That being said, I am not above them when hosting my in-laws for the weekend and would prefer not be in the kitchen 82% of the day. Still, we would rather our ingredients be real so I decided to pay double and get the GOOD stuff, according to Steven, that is.
We decided on a couple bags of Kettle chips and served them on the side of our Chicken Cheese Steaks (recipe coming soon!) that weekend. I grabbed a handful of the BBQ version and munched away. And then I FELL IN LOVE.
What?! The texture! The crinkle cut! The perfect seasoning! AND they were all natural?! I was in shock that they were so good. Naturally leading to 3 more servings to ensure this was real. Product testing/reviewing at its best. I do it for you, kind reader.
Ever since that first bite my mind has been sifting through ideas in my head of other ways I could eat these delightful chips. If disguised in a different fashion, I could eat them more often without shamelessly grabbing handful after handful straight from the bag.
Kettle BBQ cookies?
Kettle BBQ crumbles Over Oats?
Kettle BBQ trail mix? –Jury’s still out on this one.
Kettle BBQ Crispy Baked Chicken? –We have a winner!
This simple and delicious chicken gives the crunch that is normally lacking in other baked chicken recipes without being fried in some good ole’ fashioned bacon grease. Not that I know anything about that.
The other star of this chicken is the best Homemade BBQ sauce recipe I have found from the lovely Kristin @ Iowa Girl Eats! I have been a long-time reader of hers and always loved her recipes. We tried this one several months back when she posted and haven’t looked back!
Grab the recipe for her Homemade BBQ Sauce and many other delicious things!
Already have a favorite BBQ sauce? Feel free to use instead, but make sure you try Kristin’s out some time!
Back to creative ways to have a dinner of chips without having a dinner of chips.
I cut my chicken into small strips, a little larger than nuggets and a bit smaller than normal chicken strips, to allow them to cook quickly but still max chip-crunch on its exterior. I added my chicken to a small dish, poked several holes in the chicken (so it really soaks up that BBQ sauce) and let it marinade for at least 30 minutes and no more than an hour.
Try to not eat the whole bag Add 4 cups of those delicious Kettle BBQ heavenly potatoes to a food processor and give them a quick pulse or two until they have reached desired size. Roll those mini chicken strips in that BBQ crunchy love and plop them on an oil-sprayed cooling rack like that up there ☝and cook. Done!
I ate my mini strips straight off the wire rack like an adult with a plate and got some sandwich action going for the hubs. Because he is a guy and they laugh when you give them little plates with a couple pieces of chicken. 🙈
Back to Kristin…
Kristin was actually the FIRST food blogger I started following and her site has continued to blossom right before my eyes. Speaking of… –Hey Success—She just published her first ebook called Gluten-Free for Beginners: 30 Day Meal Plan & Guide for Gluten-Free Success. Kristin includes her own personal story of Celiac Disease as well as an incredibly helpful meal plan and recipes to get you on the right track with eating Gluten-Free! I encourage you to grab a copy today or pass this on to someone you know that struggles with eating gluten free. It IS possible to eat delicious foods and still be Gluten-free and Kristin is just the gal to show you the way 🙌 Click right 👇 to check out her new ebook!
I am a big supporter of Kristin, which is why you will see the link to her new book over there---> or for you mobile savvy folks…ALL the way down the page 👇👇👇 Check the link out and read more about the book or better yet, grab your copy of this awesome ebook!
Disclaimer: This post contains affiliate links for the ebook “Gluten-Free for Beginners: 30 Day Meal Plan & Guide for Gluten-Free Success”, however, opinions are completely my own.
- 1 ½ lbs Chicken (cut into small strips)
- 4 cups Kettle BBQ chips (crushed)
- ½ cup Iowa Girl Eats Homemade BBQ Sauce
- Olive oil spray
- Add chicken to a small bowl and poke several holes in chicken with a fork. Add BBQ sauce and stir to coat chicken. Cover and place in the refrigerator to marinade for 30 minutes (up to an hour) [or skip marinating all together if you are short on time and just coat with the bbq sauce and go to next step].
- Preheat oven to 425 degrees and add 4 cups of Kettle chips to a food processor. Pulse 2-3 times or until chips reach desired size for coating chicken.
- Spray a wire rack with nonstick spray and begin coating each piece of chicken with the chips, rolling to coat, and place on rack. Continue until all chicken is coated and on rack and cook for 12-15 minutes or until chicken is cooked through. Allow to cool for 5 minutes and serve.
Chip crunch will fall off easily when first removed from oven, allow to cool at least 5 min before serving.
Its PANINI time again!!!
And it semi-features a particular ingredient that I have been fighting with myself about-for years.
Dose ‘shrooms, guys.
Me + mushrooms = not friends
I have been known to ‘sneak’ them into meals to fool myself. And mince them to oblivion and add to ground meats. And I would be lying if I said I didn’t kinda get the bad chills when their freaky little selves end up on my pizza at a restaurant.
Even with all this resistance, I still try to incorporate them as much as I can because…well…healthy. And maybe it’s that inner foodie in me that knows I should like a healthy, nutrient packed nat-uraaal ingredient.
In the past, I have always grabbed Portobello mushrooms, but the day I found a two pound package of white mushrooms, was the day I decided I needed to try again with mushrooms.
Panini…whatever you want to call...it is THE BEST sandwich I have eaten-ever.
Bold statement? I know. But I stand behind it COMPLETELY, and you will too! I don’t often get this excited about a sandwich, but HELLO when it tastes like this how could I not?!
I was sitting at work last week pondering what I was going to make that night. Wednesday’s are our busiest days so unless I have a quick meal planned, nothing is getting on the table for dinner. With how the day was looking so far, things were leaning towards the empty dinner table. Then I remembered the loaf of Italian bread I had and that cherry pepper relish from a previous grocery run the week before! I decided to grab a rotisserie chicken at the store and—WING IT. My favorite.
What started out as a bit of a scramble, blossomed into a completely flavorful, cheesy, audible “yum” worthy creation. And may have been re-created the next three meals of our week 😯 …Oops. But I mean I just had to…uh…test this recipe multiple times…I needed to know it was perfect for you guys. And then…darn it! Forgot to take pictures because I was too busy stuffing my face. So…better make it again! We were disappointed, of course. 😉
And we need to talk about the legitimacy of this ‘Panini,’ but by way of a story.