Classic Cubano Sandwich

No, you aren't seeing things. And yes, I made something with ham in it. If you know me, then you know that I am a #1 ham hater. Can't. Do. It. But I love my husband even more than my distaste for the pink-ish deli meat, so I took one for the team. And I am so glad I did, because this sandwich may just convert me. If you haven't seen the movie, "Chef" then a) you may be living under a rock and b) if you have Netflix (and who doesn't these days?) you can watch it for free! But to sum it all up, the main character makes these incredible-looking cubano sandwiches that got us feeling all of the #hangry feels. 

So I set out on a quest to find the recipe from the movie, and to my pleasure, the recipe that popped up in my Google search literally read, "Cubanos from the Chef Movie". Can it get any closer than that? My next quest was to prepare them and serve them up for hubby's 1/2 birthday. Yes, I am a freak who obsesses over half birthdays. It's just so fun and unexpected. So we celebrated being 29 and one half while chowing down on some festive cubano sandwiches. Not a bad weekend if I do say so myself!

Cubanos from the movie "Chef"
Makes 6

Ingredients:

• 12 slices of baked ham
• thinly sliced Roast Pork (I used this recipe)
• 6 tbsp. butte
• 6 Kaiser rolls, split
• yellow mustard
• 6 thin slices Swiss cheese
• 12 thin slices dill pickles

Heat a Panini/sandwich press over medium. If you do not have a press, feel free to use a large cast iron skillet (using a pot or large baking sheet with cans in it for the "press"). Add ham and pork to cook, turning once until warmed through, about 1 minute. Remove from the press.

Generously butter the cut side of your rolls, and toast, cut side down, and press down until lightly browned, 1-2 minutes. Remove from the heat and transfer to a clean work surface.

On the bottom bun, place 2 slices of ham and 2 slices of pork, then a slice of cheese, and 2 pickle slices. Brush the cut side of the top buns with yellow mustard and close the sandwiches.

Generously butter the outside of the sandwiches and place back onto the press, close down and cook until the cheese melts and the outsides are gold brown, about 3 minutes. If using the skillet/pan method, cook for 3 minutes on each side.

Allow the cubanos to cool for a minute or so before slicing and serving hot.

Now turn on a sexy Miami playlist and get the party started.

Whole Wheat Pita Bread

We're going Greek today. I wish I could say we were going TO Greece, but Greek food will just have to suffice. I've been obsessing about making the simplest of things homemade recently. You all know how much I love to make my own broth and my own marinara sauce. But today we are going Greek. With pitas I mean. I'll admit, it's been a hot minute (do people even say that anymore?) since I have had a pita. But the craving struck and I just had to test them out for myself. Turns out, they are pretty damn easy to make! Plus, it gives you an excuse to make some delicious hummus for dipping your said pitas into. Win-win my friends. Win-win. 

These homemade pitas are the whole wheat version. So feel free to go all-purpose flour on my ass, just be sure to reduce the water a bit since all-purpose flour isn't as dense of whole wheat. I found them to be soft, yet sturdy enough to fill with veggies and sausage for a late lunch. 

Just look at that! Aren't they beautiful all stacked up nice and pretty like?! You know I love a good shot of food porn every once in awhile. I know you know what I'm talking about!

Whole Wheat Pita Bread

Ingredients:

• 1 1/2 cups warm (not hot) water
• 1 package active dry yeast (about 2 tsp.)
• 1 tbsp. honey
• 2 2/3 cups whole wheat flour, plus more for dusting your work surface
• 1 tsp. salt
• 1 1/2 tbsp. extra virgin olive oil

In the bowl of a stand mixer, stir together the water, yeast, and honey. Allow it to sit for 5 minutes or so until foamy.

Add in the flour, salt, and 1 tbsp. of the olive oil. Mix with a dough hook until the dough comes together. If it is too dry, add more water, a little bit at a time as needed.

Roll out the dough on a floured work surface and knead the dough for a couple of minutes, until smooth and elastic. Form into a smooth ball, coat a bowl with the remaining 1/2 tbsp. oil, and place the dough ball into the bowl. Cover with a kitchen towel, and let rest for 1 hour. The dough should double in size.

Preheat oven with a pizza stone or baking sheet on the middle rack to 450 degrees.

Roll of the dough back out onto your floured surface and cut into 8 evenly sized pieces. Roll each piece into a ball and set aside.

Working one ball at a time, roll the dough out until it's about 1/4-inch thick, adding flour to your surface as needed so that the dough will not stick. Set aside, and cover with the kitchen towel as you repeat for the remaining 7 balls of dough. 

Cook each disk of dough on the hot baking sheet in the oven for 4-5 minutes each until puffy and slightly crisp. Remove from the heat and repeat with rest of the disks. Allow to cool completely before placing into an airtight bag or container.

Will last up to 1 week. 

Chorizo Cornbread Stuffing

Yesterday I kicked off my week of Southwestern Thanksgiving dishes on the blog. And what is Thanksgiving without stuffing? However, I don't like to bake my stuffing inside of the bird, so I guess  you would consider this dressing? Whatever, it will always be called stuffing to me regardless. Who cares about correct grammar and titles, when you've got this delicious chorizo and cornbread dish? Side note: I used to LOATHE stuffing as a kid. Like, wouldn't let my mom touch my plate with it. Like, what kid doesn't like baked bread casserole? Trust me, I grew out of that stage, and am a stuffing LOVER. The fresh herbs bring out so many flavors, and the butter, and the broth...mmmmm!! Plus, this makes a huge heaping dish, so you are sure to have some leftovers for the days to come! 

Chorizo Cornbread Stuffing

Ingredients:

• 12 cups of day old cornbread, cut into 1-inch chunks
• 1 lb. beef chorizo
• 1/2 cup unsalted butter
• 1 large carrot, peeled and chopped
• 1/2 yellow onion, chopped
• 2 stalks of celery, chopped
• 6 garlic cloves, minced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp. fresh sage, chopped
• 1 tbsp. fresh oregano, chopped
• 1/2 tbsp. dried thyme
• 2 1/2 cups chicken or vegetable broth
• 1 1/4 cup green onions, sliced
• salt and pepper to taste

Preheat oven to 400 degrees F. 

In a medium saucepan, cook the chorizo, breaking it up with a spoon, but leaving some larger chunks. Once cooked, transfer to a plate lined with a paper towel to drain off the extra grease.

In the same saucepan, melt the butter over medium heat, then add in the carrot, onion, celery, and garlic. Cook for 8-10 minutes until softened. Add in the cilantro, sage, oregano, and thyme. Cook for another 2 minutes until fragrant. Add the drained chorizo back into the pan. 

Add 2 cups of the broth to the hot pan with the chorizo/veggies and bring to a boil. Add the cornbread to a large mixing bowl, then pour the boiling saucepan mixture over the cornbread. Toss the mixture with a large spoon to coat the cornbread. If the mixture looks too dry, add the remaining 1/2 cup of broth. 

Add the stuffing to a 9x13-inch dish and sprinkle with the sliced green onions. Cover with foil. Bake for 20 minutes, then remove the foil and bake for another 10 minutes until the top is crispy. 

Mini Banana Pumpkin Streusel Loaves

The weather forecast here in Phoenix has a high of 86 degrees today, so it's basically fall, and there's no stopping my pumpkin train. It has left the station, made 2 stops already, and has about a dozen more to go before it moves on to Thanksgiving Depot. Not sorry about it. These mini loaves are a great breakfast on the go as you are running out the door because you are late, since the sun seems to be coming up later and later each day. It's also a solution to those blackened bananas that has been sitting on your counter for 2 weeks. Don't send them to their smelly trash can death for inside those darkened peels is a great start to some amazing bread!

Mini Banana Pumpkin Streusel Loaves

Ingredients:

• 2 overripe bananas, mashed
• 3/4 cup canned pumpkin puree
• 1 egg, room temperature
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. pumpkin pie spice
• 1/2 tsp. salt
• 1 cup old-fashioned oats
• 1 cup all-purpose flour

Streusel Topping:

• 2 tbsp. granulated sugar
• 1/4 cup brown sugar
• 1 tsp. pumpkin pie spice
• 2 tbsp. all-purpose flour
• 2 tbsp. melted butter

Preheat oven to 325 degrees F. Spray mini loaf pan with non-stick cooking spray.

In a large bowl, whisk together the banana, pumpkin, and egg. In a medium bowl, whisk together the baking soda, baking powder, pumpkin pie spice, salt, oats, and flour. Add into the large bowl with the wet ingredients. Mix well to combine.

Prepare the streusel topping. Feel free to use the same bowl that you whisked together the dry ingredients in, and mix together the sugars, pumpkin pie spice, flour, and butter, until crumbly.

Fill the mini loaf pan, about 3/4 full, then top each loaf with the streusel topping. Bake in the oven for 45-50 minutes until cooked through, a toothpick inserted in the center should come out clean.

Allow to cool on a rack for 10 minutes before serving.

Roasted Cauliflower & Leek Soup with Cheesy Bread

Cheesy bread can really make any meal infinitely better. Not that this soup can't stand on its own, but seriously. Cheesy bread makes it. Soft baguette, sliced and toasted to cheesy perfection, dipped in creamy soup just makes all your problems disappear. Not that I have any problems worth complaining about. Honestly, I have it pretty damn good. Got a fine-ass fiance, the best family and friends a girl could ask for, an extremely flexible job that I love, and this blog where I get to talk to all of you, my internet friends! Okay, cheesy, I know. Enough about me, and more about cheesy bread and silky soup. It's the weekend, so treat yo' self! 

Roasted Cauliflower & Leek Soup with Cheesy Bread

Ingredients:

• 2 large leeks, white and light green part only, sliced
• 1 large head of cauliflower, florets only, chopped
• 2 garlic cloves
• 1/2 onion, chopped
• 1/4 cup olive oil, separated
• salt and pepper to taste
• 1 tbsp. white miso
• 3 cups vegetable broth
• 2/3 cup heavy cream
• 1/2 tsp. cumin
• pinch of red pepper flakes
• 1/2 lemon, juiced

Cheesy Bread

• 1 french baguette, sliced
• 6 oz. sharp white cheddar cheese, sliced

Preheat oven to 400 degrees F. Prepare a baking sheet by lining it with aluminum foil. Toss the leeks, cauliflower, onion, and garlic with 2 tbsp. olive oil, salt, and pepper. Bake for 20-30 minutes, tossing halfway through. Lower oven temperature to 350 degrees F.

Add roasted veggies, miso, broth, cream, cumin, red pepper flakes, and lemon juice to a large blender (blend in 2-3 batches if it looks too full).  Puree until clean. Add the pureed soup to a medium saucepan and heat over medium-low heat until thickened and warmed through. Stir in the remaining olive oil just before serving.

While soup is heating, placed the baguette slices on a baking sheet and top with 2-3 slices of cheddar on each piece of bread. Bake in the oven until the cheese has melted. Serve with hot soup.

Homemade Pumpkin Spice Bagels

The pumpkin train has the left the station, and there's no turning back now. After last week's pumpkin creamer unveiling, I was inspired to keep the good times rolling, and this time it is in the form of a bagel. I am a loyal everything-bageler (is bageler a word, probably not, but let's go with it), but when the pumpkin bagels come out in the fall, I drop everything I have ever known about everything bagels, and head straight for that orange goodness. Since I had success at my first attempt at homemade bagels, I decided to give a pumpkin version a try. One point that I should address, please make sure to spray basically everything with non-stick cooking spray. Otherwise you may find yourself in a bagel-stuck-to-the-baking-sheet-while-rising-demise, and therefore leaving you a sticky kitchen mess. What bagels were able to be salvaged and baked turned out wonderfully, full of spiced flavor and perfect for the upcoming fall season. Brace yourselves, pumpkin everything is coming. 

Homemade Pumpkin Spice Bagels

Ingredients:

• 1/2 cup pumpkin puree
• 1 1/4 cup very hot water (around 110 degrees F)
• 1/4 cup brown sugar 
• 3 1/2 cups bread flour (could also substitute all-purpose flour)
• 1 tsp. salt
• 1 tsp. pumpkin pie spice
• 1 package active dry yeast
• 1 tsp. baking soda

Place all of the ingredients except for the baking soda into your bread machine in the order listed by the handbook (mine lists wet, dry, then yeast). Be sure that the yeast does not touch the liquid when you place it into the pan.

Place the bread machine on the dough cycle and allow it to mix the dough and then rise. Once the dough has risen, remove from the bread machine and place onto a floured surface and punch the dough down.

Cut the dough into 8 evenly-sized pieces (or how ever many bagels you would like to have), and roll each piece out into an 8-inch rope. Wet each end of the rope and form a circle, overlapping the wet ends around each other by about an inch, pressing firmly to seal. The hole in the center should be about the size of a quarter.

Place the formed dough on a baking sheet sprayed with non-stick cooking spray, and cover with a towel for about 20 minutes to rest and rise slightly.

Meanwhile, preheat oven to 425 degrees F and bring a large pot of water to a boil over high heat. Add the baking soda and lower to medium-low heat for a low simmer. After the bagels are done resting, stretch the holes in the center again to be the size of a quarter. Boil 3-4 bagels at a time in the water for 45 seconds on each side. The bagels will look slightly wrinkled. Place the boiled bagels onto a wire rack while you finish boiling the rest.

Place the boiled bagels onto a baking sheet (or 2 if you need), lined with parchment paper sprayed with non-stick cooking spray. 

Bake in the oven for 15 minutes, rotate the trays and bake for another 10 minutes until the outside forms a nice crust in a deep caramel color. Remove from the oven and let rest for 30 minutes, allowing the inside to keep cooking slightly, forming a chewy interior.

Keep in an airtight container for up to 5 days. 

Bahn Mi Hot Dogs

It's hard to believe that after all of these years of blogging, and my obsession with hots dogs, that this is my first actual hot dog recipe. Hot dogs are kind of like one of those things that always taste better when someone else makes them for you. You know, like when you go home and your mom makes you a sandwich. It may just be a simple turkey sandwich, but it tastes so much better when she makes it. Hot dags are the same. It's so much better when someone else steams the buns, grills the dog, and adds all of those delicious toppings. But not today. Today I am making my own. I'm all about a good mash-up recipe. Taco pizza, fajita burger, turkey parm sandwiches, and now, these bahn mi hot dogs. I took 2 of may favorite flavors out there, and cohesively brought them together to make 1 meal. SO fire up that grill and get to mashing!

 Bahn Mi Hot Dogs

Ingredients:

• 4 nitrate-free all-beef hot dogs
• 4 potato hot dog buns
• 1 jalapeno, sliced
• 1/4 mayo
• 1 tbsp. sriracha hot sauce
• 1/2 cucumber, seeded and cut into spears
• 1 carrot, julienne
• vinegar
• sugar
• fresh cilantro for garnish

Begin by pickling your carrots a few hours or even a day ahead. Place the sugar and the vinegar into a shallow bowl. Toss in the carrots and allow to sit in the fridge until softened, 4 hours up to 1 day. 

Preheat grill to 400 degrees and grill, turning hot dogs occasionally until grill marks appear on all sides. 

Meanwhile, mix together the mayo and sriracha and set aside. During the last minute of grilling, add the hot dog buns to the grill to get a little toasty.

Remove the buns and the hot dogs from the grill. Slather the sriracha mayo on one half of each bun. Then layer the cucumber and jalapeno on the other half of the buns. Place the grilled dog in the middle and garnish with fresh cilantro.

Open-Faced Grilled Caesar Burgers

I'm going against the grain today with this meaty Monday post. Last week my fiance flew out to Indiana to help his sister drive out west where she will be starting a summer internship in California today. She spent the past week with us in Arizona, where we took her to some of our favorite restaurants, went bridesmaid dress shopping, binge-watched the entire season of "Grace and Frankie" on Netflix, and she even took home 1st place in our 3rd annual bocce ball tournament. And today is her birthday! Amidst all of the excitement, we chose one night to lay low and make dinner at home, since they did just drive across the country and all. These open-faced burgers were a great call, and they're totally healthy 'cuase they're topped with salad. Smothered in caesar dressing. Whoops. Oh, and don't forget about the bottle of wine and the Dairy Queen blizzards we had as well.

Open-Faced Grilled Caesar Burgers

Ingredients:

• 1 loaf french bread, halved lengthwise
• 3 tbsp. unsalted butter, melted
• 2 lb. ground beef (I use 85/15)
• 1/4 cup freshly grated parmesan cheese
• salt and pepper to taste
• 3 cups romaine lettuce, chopped
• 1/3 cup caesar dressing

Preheat grill over high flame, about 400 degrees. 

In a bowl, toss together the romaine and the caesar dressing. Place in the fridge until ready to serve. 

In a medium bowl, season the ground beef with salt, pepper, and parmesan cheese. Mix to combine, but be mindful not to over-mix the meat. Form into 4 even-sized burger patties.

Grill the burgers for a couple of minutes before flipping to the other side for 1-2 minutes more, for medium, longer for more done-ness.

Remove the burgers from the heat and allow to rest for a couple of minutes while you grill the bread. Slather the melted butter on the cut-side of the bread and grill until lightly crisp and warm. Cut into fourths. Top with the cooked burgers and caesar salad. Serve warm.

Happy Birthday Rachel!! 

Homemade Salted Bagels

This recipe originally set out to make pretzel bagels. You know, like those delicious pretzel rolls that burger places serve you, but in bagel form. I'm not entirely sure where this recipe stopped being a pretzel and just stayed being a plain bagel, but it happened. I'm not sorry about it either. This was my first attempt at making homemade bagels, and having an east coaster in my house, bagels are a hot commodity. Andrew likes to lightly toast his, spread about an entire container of whipped cream cheese between the 2 slices, place them back together, and the cut the bagel sandwich in half. I, on the other hand, prefer my bagel to be toasted almost to the point of burnt, with just the lightest layer of cream cheese, and keep the 2 halves separate. Now that I type this out, Andrew's sounds much tastier. Whatever way you take your bagels, just try making them at home. While it may be a bit time consuming, it's so much easier than you think! 

Salted Bagels

Ingredients:

• 1 1/2 cups warm water (about 110 degrees F)
• 4 tbsp. unsalted butter, melted
• 4 1/2 cups unbleached all-purpose flour
• 2 tsp. sugar
• 2 tsp. salt
• 1 pkg. active dry yeast (1 tbsp.)
• 10 cups water
• 1/4 cup baking soda
• 1 egg, beaten
• kosher salt

Add water, butter, flour, sugar, salt, and yeast to bread machine in the order that is instructed. Set on the dough setting (mine takes 90 minutes), and let it do it's thing. Once the dough has formed and risen, take your dough out of the machine and cut the dough into 6-9 even pieces (depending on how big or small you like your bagels. 

Roll each piece out into a 9-inch rope. Wet each end of the rope and form a circle, overlapping the wet ends around each other by about an inch, pressing firmly to seal. The hole in the center should be about the size of a quarter.

Cover the formed dough on a baking sheet sprayed with non-stick cooking spray, and cover with a damp towel for about 10 minutes to rest and rise slightly.

Meanwhile, preheat oven to 425 degrees F and bring a large pot of water to a boil over high heat and then add the baking soda and lower to medium-low heat for a low simmer. After the bagels are done resting, stretch the holes in the center again to be the size of a quarter if they have risen while resting. Boil 3-4 bagels at a time in the water for 30 seconds on each side. The bagels will look slightly wrinkled. Place the boiled bagels onto a wire rack while you finish boiling the rest.

Whisk together the egg and 1 tbsp. water until well combined. Brush over all of the bagels on the baking sheet with the wire rack. Sprinkle the bagels with kosher salt, if desired, and place onto 2 baking sheets with parchment paper sprayed with non-stick cooking spray. 

Bake in the oven for 15 minutes, rotate the trays and bake for another 10 minutes until the outside forms a nice crust in a deep caramel color. Remove from the oven and let rest for 30 minutes, allowing the inside to keep cooking slightly, forming a chewy interior.

Keep for up to 1 week in an airtight container, or freeze for up to 6 months. 

Grilled Cheese with Bacon

Sometimes nothing is more comforting than a simple grilled cheese sandwich. Whether you had a hard day, it's raining outside, or you just aren't sure what to make for dinner. Grilled cheese pretty much cures all. Andrew recently decided to make grilled cheeses for dinner while I tied up some loose ends with the blog and schoolwork. After he finished toasting up these beauties, I just had to snap a few photos and share it with you all here. See, even the simplest of recipes, with only 2- or 3 ingredients, can be just as delicious as something that takes hours. It's all in the quality of your ingredients!

Grilled Cheese with Bacon

Ingredients:

• 4 slices bread of your choice
• 3/4 cup freshly shredded smoked mozzarella
• 3/4 cup freshly shredded smoked gouda
• 3 slices applewood-smoked thick-cut bacon, cooked and chopped
• 2 tbsp. butter

In a large skillet, heat 1 tbsp. butter over medium heat. Place the first slice of bread down and top with 1/2 of the mozzarella, sprinkle with half of the chopped bacon, half of the gouda, and then the top piece of bread. Press down firmly with the back of a spatula. After the first side has turned golden brown, or closer to burnt if you are like me, flip it over to the second side and continue to cook until all of the cheese has melted and the bread is toasted, about 5-6 minutes in total. 

Repeat with the remaining bread, cheese, and bacon. Serve immediately. 

Blueberry Banana Almond Loaf

Can I just gave whoever invented "breakfast bread" a high five? It's like they made it okay to have cake for breakfast, and just disguised it as healthy. But then my 28-year-old metabolism kicked in, and suddenly cake for breakfast wasn't really agreeing with me. So, this is my version of a healthy cake for breakfast. It's got fruit, it's got nuts, it's even got sugar. But it's healthy. Oats replace all-purpose flour that you would find in most bread loaves, making this a hearty breakfast for kids and adult alike. One thing that bread for breakfast must always have though, is a large slab of butter. There's no replacement there. 

Blueberry Banana Almond Loaf

Ingredients:

• 2 overripe bananas
• 2 cups old-fashioned oats
• 1/2 cup oat flour
• 2 eggs
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/4 cup honey
• 1/4 cup cane sugar (optional, will be less sweet without it)
• 1/2 tsp. cinnamon
• pinch of salt
• 1 tsp. almond extract
• 1 cup plain greek yogurt
• 1/2 cup whole blueberries (fresh or frozen will do)
• 2 tbsp. ground flax seeds or chia seeds (whatever you have on hand, or prefer)
• sliced almonds for topping

Preheat oven to 375 degrees F. Spray a bread pan with non-stick cooking spray.

In a large mixing bowl, mash the ripened bananas with a fork. Once they are creamy, mix in all of the ingredients except for the blueberries and sliced almonds. The batter will be thick and creamy. Fold in the blueberries and then pour the mixture into the prepared bread pan.

Bake in the oven for 50-60 minutes, rotating halfway through. Once a toothpick inserted in the center of the bread comes out clean, the bread is done.

Allow the bread to cool before slicing and serving. This will allow it so set a bit. Will store, covered, for up to 4 days. 

Cinnamon Raisin English Muffins

What's a day without a good breakfast? Not a good one. That's for sure. We have had Andrew's parents in town since early this week, and I wanted to be sure that they had ample breakfast supplies, since I would be at the office, and Andrew would be working hard from his home office. Not leaving a whole lot of time to entertain in the mornings. I made a large batch of these english muffins the night before they arrived, and they have been a huge hit with their morning coffee, and as an afternoon snack for myself. Andrew and I are hosting our friends and family for an intimate engagement party tomorrow afternoon, complete with a backyard bbq, so these will be a great way to start the morning. The bread machine does all the work for you, so if you've got 90 minutes to let the dough rise, and a round cookie cutter, then you are in business! 

Cinnamon Raisin English Muffins

Ingredients:

• 1 3/4 cup milk
• 3 tbsp. softened butter
• 1 large egg, beaten
• 3 cups bread flour
• 1 1/2 cups oat flour
• 1 tbsp. cinnamon
• 2 tbsp. sugar
• 1 1/2 tsp. salt
• 2 tsp. active dry yeast
• 1 cup raisins
• 2 tbsp. corn meal

Add all of the ingredients into your bread machine as per the directions (mine is wet, then dry, then yeast), except for the raisins.  Turn the bread machine onto the dough cycle and press start. About 15 or 20 minutes into the dough cycle, once the ingredients have formed somewhat of a dough ball, and while the machine is still turning the ingredients, add in the cup of raisins, allowing them to be kneaded into the dough.

Once the dough cycle is complete, turn the dough out onto a non-stick surface. Roll out the dough into a large rectangle, about 1/2-3/4-inch thick. Using a round cookie cutter or a canning lid, cut the dough into as many rounds as you can, rolling up and re-rolling out the scraps to cut some more.

Preheat a large griddle to 375 degrees, sprinkle with cornmeal just before you are about to cook the muffins. Place half of the muffins onto the hot griddle and cook for a couple of minutes on each side, until deep golden brown. Remove from the heat and cook the rest of the muffins. Allow to cool to room temperature before sealing in a an airtight bag or container. Keep in the fridge for up to 1 week.

BBQ Beer Shredded Chicken

Sometimes you just need an all around good comfort meal. Whether you want to warm up on a cold day, you had a bad day, or just missing mom's traditional cooking, this recipe is the bomb. Any and all signs of winter are gone in Arizona, and we are looking into 80 degree temps this week. So I am not looking to heat my oven up for 8 hours anytime soon, but a crockpot? All day long. Literally. I love throwing everything into the crockpot before work and coming home to meal that tastes like I slaved all day over it. I am actually typing this in between stirring another edition of my one-pot pasta primavera. Another ridiculously easy meal. Also, if you have never had the pleasure of biting into a popover, then you my friend are about to enter carb heaven. Side note: if you have a popover pan, then by all means feel free to bake the batter in that, but a plain old muffin tin will work just fine with this recipe. 

BBQ Beer Shredded Chicken

Ingredients:

• 3 lbs. boneless chicken breast
• 3 tbsp. honey
• 1 1/2 tbsp. paprika
• 3 tsp. chili powder
• 1 1/2 tsp. garlic powder
• 1/2 tsp. cinnamon
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. salt
• 3 cups bbq sauce
• 1-12oz. beer

Place the chicken into a crock pot and cover with the remaining ingredients. Cook on low for 6-8 hours until the chicken easily shreds with a fork. Shred all of the chicken and let is absorb some of the liquid in the crock pot. Serve hot with cole slaw and cheddar popovers.

Cheddar Popovers:

• 1 cup whole milk
• 3 eggs
• 1 cup all-purpose flour
• 1/2 tsp. salt
• 1 tbsp. unsalted butter, melted
• 1/2 cup shredded cheddar cheese

Whisk all ingredients together and fill a muffin tin 2/3 of the way full. Cook in a preheated oven at 450 degrees F for 15 minutes. Lower heat to 350 degrees F and cook for another 15 minutes until golden brown. Serve immediately.

Recipe adapted form Half Baked Harvest.