Brittany wrote this on 14 September 2016
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SandwichWithTheBest #CollectiveBias
It isn’t all that earth shattering to learn that it is hot here in the South.
Apparently, where I live in South Carolina, we have set records for high temperatures this summer. I am told this is hard to achieve, especially in a geographical area that is famous for being hot. Nevertheless, my family and I continue to find ways to beat the heat. Swimming, lots of indoor movies, visiting the local snow cone stand (yes, we actually have one), and avoiding the use of my oven if at all possible. You know what I have NOT been avoiding? My panini maker.
I got my husband a panini maker for Christmas some years ago and every summer it gets a full workout. Toasty sandwiches are a family staple and even though we make them year round, we can’t seem to get enough when it is hot outside. We are always after something light and the easier the better. That is how this sandwich was born!Some of our favorite brands come together in this one recipe. I was able to purchase all of mine at my local Walmart, but you can find everything at any neighborhood supermarket! A good variety of Pepperidge Farm® Bread is always on our counter and our favorite to use here is the Pepperidge Farm® Whole Grain Oatmeal or Farmhouse® Hearty Oatmeal. Bread can make or break a sandwich, friends! The options with Pepperidge Farm® are so plentiful, it will be a cinch to pick the right one for your family. The fresh baked taste never fails to impress and we always stock up. They loaves are double bagged and this momma, with three forgetful offspring, can use all the help she can get in the kitchen to sandwich with the best! Hillshire Farm® Thin Sliced Honey Ham is one of my secrets to easy meals for my family! There is no wait at the meat counter and the quality is definitely up to my standards! No by-products and no artificial flavors is exactly what I am looking for and because the meat is slow roasted for hours means it has a taste that ALL of us drool over! The convenience of the sealed tubs makes meal time that much easier. I have another secret! Hellmann’s® Real Mayonnaise is pretty much the only kind I buy since it is just that good. It is hard to beat a classic! In this recipe I spread it on the outside of the sandwich, giving the crunchy, toasted bread an extra tangy bite! We actually like it better than butter. So good!Easy cooking and great ingredients guarantee a successful dish! Add in some extra sweet and salty flavors and you have a sandwich that is darn near irresistible! At least that is what my kids call these. Nothing fancy and no complicated steps. Just really good food in a matter of minutes. Exactly what I need whether it is Summer, Winter, and any season in between!Want to keep up with all things happening at Pepperidge Farm®? Follow them on Facebook and Twitter and you won’t miss a thing!
Sweet & Tangy Ham Panini
If you want to add an extra boost of flavor, I highly recommend, swiping on a bit of mustard. It adds an extra zippy bite that goes great with the ham!
Pepperidge Farm® Whole Grain Oatmeal or Farmhouse® Hearty Oatmeal or any other Pepperidge Farm® Bread
Hillshire Farm® Thin Sliced Honey Ham
Hellmann’s® Real Mayonnaise
fresh sliced tomatoes
sliced cheese-mild cheddar or colby jack are perfect
peach or apricot jam
Spread a slice of the bread with peach jam and top with sliced tomato and cheese. On a second slice of bread, generously pile up the ham. Sandwich the two together and evenly spread the outside of the slices with mayo. Toast in a panini maker until desired crispiness. Alternatively, toast on a stove in a cast iron pan, slipping halfway through to toast the other side. Careful, IT’S HOT! Enjoy!
Brittany wrote this on 28 August 2016
Goodness! August has just flown by and I am trying to keep up with everything!
I have been woefully behind with my posts and I want you all to know I have a good excuse! My husband is finishing up a degree in nuclear engineering, and since it is all online, I have had to share my computer lately. Between the kids, activities, keeping the house running, etc, my time at the keyboard has been limited! But trust me….I have so much in store for you! My kids went back to school last week and in addition to everyday things, I have started a new project for Brittany’s Pantry! I am SUPER excited about it and will share with all of you soon, but for now, you will have to be content with this stellar roasted veggie recipe.
I had slipped into a bit of a rut lately with my family meals and felt like I was making the same things over and over. When that happens, I tend to start randomly rifling among my cookbooks and all the recipes I have saved to my computer. I click, flip pages, scroll, and page through to see if anything looks appealing to me at that moment. After I realized I was zeroing in on a lot of roasted veggie recipes, I decided to try and create something with what I had in my fridge. This recipe is the result!
I have made this with different veggies, different meats, and with and without bread to soak up all the pan juices. The recipe below are the flavors that we loved the best (WITH crusty bread 🙂 ) but the goal is to roast the summer veggies that you have to make a meal out of them. This is fast and easy and incredibly fresh, but obviously should be modified to suit your family. Do you really love okra in the summer? That would be AWESOME added to this. Not a fan of tomatoes? No worries, leave them out. My only advice is to keep the gorgeous rainbow of colors as best you can. Not only is it healthy, but kids-and adults-eat with their eyes first. Variety will help stave off any boredom with dinner and the more of it you have in this dish, the better! It is a pretty gorgeous, and may I say, tasty, way to finish out August. Roasted Summer Veggies W/Sausage
I have made this with sweet Italian sausage, kielbasa, and eventually want to try it with chorizo. So far, using bratwurst is our family favorite. The combo of flavors is quite awesome. We LOVE to eat this with crusty bread to sop the juices (gaaaaah its so good) but this would be just as fantastic served over a scoop of plain couscous or quinoa.
3 medium zucchini, ends trimmed and cut into bit sized pieces
2 bell peppers, any color, cored, seeded, and chunked
1 pint grape tomatoes, rinsed
1 large onion, cut into large chunks
1 pint whole, small portabella mushrooms, stems trimmed, rinsed well, and patted dry
1 package (5 links) bratwurst, cut crosswise into bite sized coins
1 tsp dried oregano
salt and pepper
extra virgin olive oil
Pile all of the vegetables in the middle of a large sheet pan. Sprinkle liberally with salt and pepper, the oregano, and drizzle (again, liberally) with the olive oil. Toss with your hands until everything is mixed and coated, and spread evenly on the pan. Add the sausage, spreading the pieces out so that they roast evenly and add flavor to all the veggies. Roast in the oven at 400 degrees for 15 minutes. Toss gently with a spatula and return to the oven until the meat is cooked through, about another 15 minutes. The cooking time will vary based on the type of veggies you decide to use. Scoop the sausage and vegetables onto serving plates, being sure to get some of the amazing juices on the bottom of the pan. Serve with lots of crusty bread! Enjoy!
Brittany wrote this on 4 August 2016
A few months ago I hosted a summer birthday shindig for my husband.
You know what that means, don’t you? Man food. Spicy things and salty things and meat. Wanting to play and visit and chill with our guests, I tried to plan a menu that would be more hands off, ensuring I didn’t spend the day in the kitchen. I knew I wanted to make a slow cooker full of beans, but decided to do something different in order to meet the spicy, salty, meaty requirements.
These aren’t very salty, and actually, not very spicy either, but the men (and women and children) were more than happy to devour them. It is entirely possible that I may never make beans any other way again. Like, ever. They are that good.
In addition, they are a great dish to travel to a potluck type of situation, so be sure to share. The slow cooker is a beautiful thing, friends and this one is our absolutely favorite! Especially in the summer when you don’t want to heat up the house. Perfect for a birthday shindig or any other event you need ‘man food’ for.
Just mixed up and ready to cook! You can tell because the color hasn’t deepened yet and the onion is still raw. You can absolutely make these the night before and then start them in your crockpot the next day! Summer Baked Beans
You can substitute cannelini beans for this recipe, but they don’t hold up to long cooking times as well as great northern beans do, so don’t let them go all day! Also, note that this feeds a crowd! Feel free to halve the recipe, but leftovers reheat wonderfully!
4 cans great northern beans, drained and rinsed
1-14 oz package, smoked sausage or kielbasa of your choice (we like the all beef versions), diced
1 large onion, diced small
1/2 c ketchup
1 c brown sugar
2 T dijon mustard
2 T apple cider vinegar
1 tsp red pepper flakes, or to taste
Combine all ingredients in the bowl of a standard, 3 quart slow cooker (or a larger one) and stir carefully. It will be full! Turn it on low for about 6 hours (or high for 3) or until the flavors meld and the onion is cooked. Depending on your sausage and the size of your onion, the time may vary, but the beans hold up well so no worries. Give them a stir once or twice if you can so that they heat evenly. Enjoy!