I mean, I wouldn’t call this sandwich light, but it’s certainly worth the indulgence.
Im a huge fan of sweet and spicy, like my Blackberry Serrano Margarita recipe. This sandwich has it all; Sweetness from the blackberry jam, some heat from the serranos, a salty crunch from the bacon and creaminess from the brie all in between two slices of crust, buttery sourdough bread.
Turn this into an appetizer by using crustini and then top with all of the ingredients!
I’ve never really used poblanos before and I have no idea why because they are amazing. Tons of flavor and only very slight heat. Roasting them makes them a little sweeter too. Perfect way to introduce kids to a little heat!
Skinny Taste shared a video on Facebook of spiralizing cantaloupe and I immediately knew I was going to make a salad out of it. It adds the perfect amount of cantaloupe in each bite without overpowering the other flavors.
Have you ever had a Po’ Boy from Louisiana? They are massive sandwiches with toasty French bread and typically some sort of fried seafood. I decided to lighten it up by baking the shrimp and making it into a salad.
I love meals where you can set it and forget it in the slow cooker and pulled pork is perfect for that. This one is Cuban style, which has a citrus flair to it. I also used cardamom instead of the typical coriander because I thought the citrus notes of the cardamom would compliment the oranges.
I looooooove coconut shrimp, but it is usually fried. A simple way to make it healthier – bake it instead! This baked coconut shrimp provides the same great, sweet crunch as it’s friend counterpart but three’s no oil involved at all! No oil = no messy cleanup from oil spattering everywhere and not having to be a slave to the stove waiting for them to be done!