Vegetarian Muffaletta Sandwich #SundaySupper

Vegetarian Muffaletta Sandwich Hi you guys! It is just about time to celebrate if you are in New Orleans, anyway for Fat Tuesday and the Mardi Gras fun!  The bloggers at Sunday Supper were super inspired for soul-food, southern food, and Mardi Gras traditional foods this week. I have to say, I was this close to making something sweet, but I am starting my Advocare 24-Day this week, so I decided to make something I wouldn’t regret eating! Plus, I am trying to feed us more vegetables  and making a conscious effort to make more meatless dinners. So there’s this:

Vegetarian Muffaletta Sandwich

I adapted this recipe from the Sandwich King’s (Jeff Mauro), Monster Muffaletta– I changed it by omitting the meat, and using just cheese, adding some more cheese, hot cherry peppers and arugula. There is so much flavor in this bad-boy, and you know the essence of the sandwich is really all about the olive mixture- For someone who doesn’t love olives- me- I love this. I know! I actually don’t love  olives on their own, but mixed with all this briny goodness and the cheese and peppery taste of arugula, it just works! The olive salad is absolutely the star of this sandwich.

Vegetarian Muffaletta Sandwich

Vegetarian Muffaletta Sandwich

The best part of a Muffaletta sandwich is always the olive salad. The combination of chewy bread, peppery arugula, creamy cheese and the briney olive salad makes this a great sandwich! I promise, you won't miss the meat!

Ingredients

  • 1 semolina loaf, or crusty sourdough bread loaf about 9 inches
  • 4 slices thinly sliced aged provolone cheese
  • Fresh mozzarella ball (I used about 1/2)
  • Arugula
  • 1/2 cup green olives, pitted
  • 1/2 cup black olives, pitted
  • 1/4 cup olive oil
  • 1/8 cup capers, drained
  • 1/8 cup hot cherry peppers
  • 1/2 cup roasted red peppers, drained
  • 1/8 cup red wine vinegar
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper

Instructions

    First make the olive salad:
  1. Add the, green olives, black olives, olive oil, cherry peppers, capers, vinegar, crushed red pepper and sugar to a food processor and pulse 8 times or until uniform but still coarse.Taste and add salt if you need it.
  2. Make the Sandwich
  3. Slice the bread in half, horizontally, and scoop out the soft insides of the bread a little. Drizzle the inside top and bottom with olive oil and sprinkle on salt and pepper. On the bottom half, layer the sandwich: cheese, arugula, cheese, olive salad; Put the top on and now you have it:
  4. 2 options :
  5. Allow it to sit for at least 1/2 hour for the flavors to marry and the oil to soak into the bread. Slice into portions and serve room temperature.
  6. Or
  7. You can wrap it in foil, and bake at 350* for 20 minutes until the cheese is melty. Serve hot.

Notes

I served mine room temperature since I like the arugula to be a bit crunchy- but heating it makes the bread a little toasty and the cheese melts so nicely, that I like it heated almost just as well!

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Vegetarian Muffaletta Sandwich

A big thanks to the host, Marion of Life Tastes Good, this week!

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Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday!

We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Vegetarian Muffaletta Sandwich

Inspire Me: Tough As They Come, a Book Review

 

bookreview tough as they comeBook review time! I have been able to read a lot lately, due to sickness falling on my house like a torrential rain storm! The rainbow at the end of that storm is that I have been reading a lot…and also adding lots and lots of titles to my “to-be-read” pile, and it’s just about to fall over! Seriously, guys, my local library has got to be sick of seeing me! Well, lucky for them (and for me), I sometimes receive free books from publishers and this one today is from Blogging for Books

Tough As They Come, by SSG Travis Mills- a thank you to them.

This is the hardcover, cover image.

While I don’t usually read non-fiction for fun, this one compelled me. I love a motivational story. A personal story. A life that has been tested and trialed, and the person came out strong and able to teach me something from their experience. I love that. This title was amazing. I have to be honest- it was written from the point of view of someone I have not much in common with: a man, a twenty-something, an ex-football player, a military person (there are lots of acronyms in here!) . But right away I was impressed by his perspective on life:

We all have our unique challenges to go through. The point is that you can keep going. You can choose to never give up. You can choose to never quit. [Tough As They Come]

Of course this isn’t literally true in every situation- there is always a time to grieve or get angry…but Travis Mills’ story, where he lost 4 limbs- he is one of only five surviving soldiers who have lost 4 limbs; This is his story of positivity, and choosing to laugh whenever he possibly could.

I can’t help but be inspired by his service, and as a non-military person, I am thankful. As someone who really doesn’t know what all those acronyms mean, or a deployment looks like, or what time home actually would entail, I liked the straightforward exploration into a life in the Army. It details a life in the military both at home on leave from deployment or working from base, and also in the middle of Afghanistan.There is a lot of detail about his time in the (literal) trenches, and also his relationships with people in his life.

But what I am amazed by is his attitude. He reflects how he always had the confidence that he would come out all right- even while laying in the helicopter, four days before his 25th birthday, with no arms or legs…

I am not a huge fan of overt “faith” or religion-based writing, and I was worried this book would preach to me, but it doesn’t and he doesn’t. He is faithful for sure, but it comes through as a revelation in the end of the book, not as a driving theme of the story.

My Take: Recommended
There is much more to this book than I am describing here. If you like memoir, or real life stories of inspiration, this book fits that slot. I really got a lot from this book, and have been sharing his story with my kids as a model for overcoming negative thoughts and finding faith in hard times.

Since this book came out last year, it’s available as paperback and kindle versions as well as hardcover and free if you have an Audible account!


*Disclosure: This post  may contain affiliate links. I received this book from Blogging for Books for this review, and as always my opinions are solely my own, and unaffected by any compensation that I receive.

 

Easy Oven Baked & Breaded Pork Chops #SundaySupper

Oven Baked & Breaded Pork Chops

We love pork chops around here. So much so, that I thought I’d share a little cheer- yes, cheer, as in “cheer-leader, cheer” about pork chops…

Pork chop, pork chop, greazy, greazy.

We’re gonna beat you easy, easy. (yea! insert pompoms and cheers here)

Ha! Yes. See? We love pork chops in my house, although we don’t always cheer for them! I don’t know about you all, but I cook all week long, three meals a day. So when my husband has a handful of recipes that he likes to make off the grill…I say, “Hurrrah!” And just so you know these are NOT “greazy, greazy”! Look how NOT greasy these are:

Oven Baked & Breaded Pork Chops

This recipe is delicious! It is the very first recipe that he made me when we were dating, and he made it again, for my mother when she came to visit…now that is confidence. My mom is a great cook, so he was worried…but she absolutely loved these pork chops and now she requests it when she comes to stay.

I just know you will love this super easy, super yummy, and very kid-friendly dinner! Serve it with some mashed potatoes or cauliflower mash, and a green veggie for a special dinner or a weeknight meal- it works for both~

All you need to make the seasoning mix is a few ingredients:

Oven Baked & Breaded Pork Chops

Then, you do is “shake & bake” these bad boys, and they turn out great!

Easy Oven Baked & Breaded Pork Chops

Easy Oven Baked & Breaded Pork Chops

Ingredients

  • 4-6 Bone-in pork chops
  • 1 small bottle "zesty" italian dressing
  • 1 1/2 cups seasoned bread crumbs
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. salt
  • 1/2 tsp. chili powder
  • 1/2 tsp. basil
  • 1/4 tsp. black pepper

Instructions

  1. Preheat the oven to 250*
  2. Line a rimmed baking sheet with parchment or sprayed foil.
  3. In a large dish or bowl add the chops and cover with the italian dressing. Flip around so the chops are coated on both sides with the dressing.
  4. In a large covered tupperware, or you can use a gallon ziplock too, add the breadcrumbs and spices. Shake to mix.
  5. Take the chops out one at a time and place them in the tupperware or bag, and close. Shake around until totally coated. Place on the baking sheet. Continue to do this until all the chops are done.
  6. Bake for one hour.
  7. Flip them over.
  8. Bake for another hour.
  9. Test for doneness. If they need more time, you can cook for 20-30 more minutes, depending on how thick your chops were. When done, serve right away! Or make a double batch and give one to your mom or neighbor...They will love it!
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Oven Baked & Breaded Pork Chops P

Pork Chops

Pork Chops

And More Pork Chops

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Oven Baked & Breaded Pork Chops