Full Belly Sisters: April 2015

Tuesday, April 28, 2015

Grilled Cheese w. Pulled Pork, Arugula, Red Onion & Vermont Cheddar

April is Grilled Cheese Month and I somehow haven't posted one of these hot, cheese-tastic sandwiches yet. Mea culpa.

I'm about to right that wrong, though, and I'm certain you will forgive my delay. In fact, you could even fall at my feet to worship me! This sammie is that good.

I was inspired by this awesome pizza from Terra Kelly's book, with its fantastic combination of ingredients. Plus, I had some wonderful wood-smoked pulled pork leftover from when I made Terra's dish—and I had to make sure to put it to good use.

I didn't measure my ingredients; just use as much or as little of each as you want (or can fit on the bread!). 

yield: one sandwich

  • 2 slices bread
  • shredded Vermont cheddar (I like Cabot's Seriously Sharp Cheddar)
  • pulled pork
  • barbecue sauce (I use Bone Suckin' Sauce —no funky ingredients) 
  • baby arugula
  • paper-thin sliced red onion
  • butter or oil, for cooking

Heat a heavy skillet over medium-low heat. Place two slices of bread on your cutting board. On one slice, put a handful of the shredded cheese;

add some of the pulled pork and a drizzle of barbecue sauce;

add the arugula;

and the red onion;

then add another handful of the cheddar.

Place the other piece of bread on top and generously butter or oil the outsides of the sandwich.

Put the sandwich in the hot pan and press down with a spatula. Cook about four to five minutes on each side; the bread should be golden and crispy on both sides and the cheese should be completely melted.

Now, take a big ol' bite and enjoy!

And don't forget to check out our most popular grilled cheese recipe, the Green Grilled Cheese with Spinach, Avocado and Smoked Gouda!

This post contains affiliate links, so I make a small commission if you purchase through my links—which helps to keep this blog running.

Sunday, April 26, 2015

Crostini w. White Bean and Artichoke Puree, Roasted Broccoli, & Balsamic Syrup

When I think of Las Vegas eating, I tend to think of carnivorous overindulgence: giant, sizzling steaks; buffets with piles of fresh crabs' legs; platters of gorgeously cool sushi. In fact, there's something for everyone in Vegas—even if you're a vegan.

Yup, it turns out that the Wynn Resort has teamed up with renowned vegan chef Tal Ronnen to create vegan and vegetarian menu items at every restaurant at The Wynn. Of course, not everyone can just jet off to Vegas for a meal. So I decided to create my own take on one of the menu items.

I didn't have recipes or photos of dishes—all I had to go on was this:

I ended up choosing the first menu item listed and recreated it as crostini because, well, I just love everything in crostini form. I used slices from a large, rustic loaf; these are meal-sized crostini, not cute little appetizers (although you could certainly use baguette slices instead).

yields 8 crostini; 1 or 2 crostini per person
  • 1 head of roasted garlic
  • 1 15-oz can white kidney (aka cannellini) beans, drained and rinsed
  • 1 12-oz jar marinated artichokes, drained
  • juice of 1 lemon
  • 2 Tablespoons + 1/4 cup extra virgin olive oil
  • 2 small heads of broccoli, chopped into bite-sized pieces
  • 8 slices rustic Tuscan/country bread
  • balsamic syrup
  • salt and pepper, to taste
  • red pepper flakes, to taste

To roast the garlic, preheat your oven to 350 degrees. Cut about 1/4-1/2" off the top of the garlic bulbs (so that the tips of each clove are exposed), drizzle with some olive oil, then wrap in aluminum foil. Roast for 1 hour. Let cool.

Drizzle the slices of bread with a little olive oil and place on a baking sheet in your oven, until they are golden and crispy, about 12 minutes. Remove from oven.

Turn the oven up to 450 degrees.  Toss the broccoli with 1/4 cup olive oil on a rimmed baking sheet and season with salt, pepper, and red pepper flakes. Roast, tossing a couple of times, for about 15-20 minutes, until tender and charred lightly.

While the broccoli is cooking, squeeze the soft, caramelized garlic out of its paper and into a food processor. Add the beans, artichokes, extra virgin olive oil, lemon juice, and salt. Pulse until smooth, adding salt to taste.

Then, on each crispy slice of toast, simply spread the bean and artichoke puree, followed by a couple of spoonfuls of the roasted broccoli, a pinch of red pepper flakes, and then a drizzle of balsamic syrup to garnish (and to add a lovely acidity).

Although it has a lot of different components, this is quite a simple dish to put together. It's also an incredibly satisfying dish, with its combination of filling protein, carbs, and fiber. I served these with a green salad on the side and I was full for hours after dinner! Also, although I've made these as vegan crostini, if you're a vegetarian you can certainly top these toasts with shaved parmesan, or crumbled feta, or a poached egg. Mmmm....

Now, who's springing for tickets to Vegas? TAKE ME WITH YOU.


Looking for more crostini ideas? Here's my Roasted Cranberries, Ricotta & Honey Crostini...

Saturday, April 25, 2015

Salami Crisps w Guacamole

These salami crisps are one of those things that's more about a technique than an actual recipe. You'll find this alternative to standard chips makes for a great low-carb, high-protein snack; it's also unusual and striking enough to impress friends at a cocktail party or book club.

Here, I've paired these crisps with a quick guacamole—the fresh, fruity avocado plus the acidity of the lemon balance well against the rich and salty salami. Another great alternative is to dip these chips into a grainy mustard.

I used an uncured salami from Applegate Farms (this isn't a sponsored post, I just like their products). Whatever salami you choose, make sure it is sliced very thin, to ensure that they crisp up well.

  • 4 ounces thinly-sliced salami
  • 1 small avocado
  • juice of 1/2 lemon
  • one or two Tablespoons of minced red onion
  • Tabasco, to taste (optional)
  • salt, to taste

Preheat oven to 375 degrees. Place salami slices in one layer (no overlapping) on one or two baking sheets; I used my Mario Batali Cast Iron Pizza Pan. Bake for about 10 to 12 minutes, keeping an eye on the slices to make sure they don't burn. They're ready when the slices are evenly browned, beginning to curl up, and crisp. Remove from the oven and transfer to a plate covered in paper towel. Let the slices drain; they'll crisp even more as they cool.

While the salami cools, mash the avocado with the lemon juice, onion, Tabasco (if using) and salt in a small bowl. Or just use your favorite guacamole recipe!

Place a small dollop of guacamole onto each crisp. Top with some additional minced red onion.

If you want to make only a few of the salami crisps (great for crumbling on a salad or baked potato), you can just bake them in the toaster oven!
This post contains affiliate links, so I make a small commission if you purchase through my links—which helps to keep this blog running.

Friday, April 17, 2015

Lemony Quinoa Tabbouleh

Now that the weather has (finally!) started warming up, I'm craving fewer bowls of hot soup and more cool salads. I've been especially jonesing for tabbouleh and knew I needed to make up a batch. I love traditional tabbouleh made with bulgur wheat; I love it even more when it is made with quinoa.

It seems like quinoa is everywhere these days (restaurant menus, Pinterest boards, lunch boxes) and that's because it is is both nutritious and versatile. Its nutty flavor and delicate texture are great matched with the bright and fresh ingredients in this salad. Quinoa is also a great source of protein—so this can easily go from a side dish to a main meal just by changing your portion size.

Notably, quinoa is a seed, although it's often used as a grain. It's a fabulous ingredient for people on grain-free or gluten-free diets. There are lots of different types of quinoa; I used an organic white quinoa from Trader Joe's.

Pompeian sent me some of their Extra Virgin Olive Oil, and that's what I used in this dish. It's got a great herbaceous flavor that works especially well with the parsley and mint.

serves 6 to 8
  • 1 cup quinoa
  • 2 cups water
  • 1/3 cup fresh lemon juice (about 2 1/2 lemons)
  • 1/4 cup extra virgin olive oil
  • 6 whole scallions (white and green parts), thinly sliced
  • 1 cup chopped, flat-leaf parsley
  • 1/2 cup chopped mint
  • 1/2 large seedless English cucumber, diced
  • 2 cups grape tomatoes, diced
  • sea salt

Put the quinoa, water, and a couple pinches of salt into a medium sauce pan. Bring to a boil. Reduce to a simmer, cover, and cook for 10-15 minutes—until all the liquid is absorbed.

While the quinoa is cooking, put the lemon juice and olive oil into a bowl. As soon as the quinoa is finished, put it into the bowl with the lemon and oil and another pinch or two of salt and stir; the heat will help the quinoa absorb the dressing.

Once the mixture has cooled a bit (either to warm or to room temperature), fold in the rest of the ingredients. Taste and add more salt, if necessary. The salad is ever better after a day or two!

Thursday, April 16, 2015

Wood-Smoked Pork Shoulder, Arugula, & Mushroom Pizza

My buddy, Terra, is an amazing cook, food blogger, and now a contemporary romance novelist! She's published two books that are full of romance (obviously) and also some fantastic original recipes. As part of a fun Recipe Book Blog Tour, I got to check out her latest book as well as one of its recipes:  "Alyssa's Favorite Pizza: Wood-Smoked Pork Shoulder, Arugula and Mushroom Pizza." How lucky am I?

Now, this is a bit of a tease...you'll have to buy the book to get the full recipe. The great news is that the e-book for Need You (The Winters Family Series: Book 2) is now only $2.99 on Amazon! Here's a taste of the main ingredients. Get a napkin ready, because you just might drool:

Here's a picture of when I was putting it all together; I wasn't even done assembling it and it already looked AMAZING:

The combination of ingredients was just wonderful. I wish I'd taken a video of how it looked when I pulled it out of the oven, all bubbling and cheesy and golden brown. Positively swoon-worthy. I'm glad I had guests over to share in the indulgence! We all really enjoyed it.

If you're intrigued by this dish or by romance or by both, please do check out Terra's books! Here's a little more about them:

Book One of the Winters Series is Catch Me

Catch Me - Terra Kelly 

“Sweet, Sexy, and Didn’t Disappoint!” “A Modern Parable of Bliss!”

Isabel Sloane grew up in suburban Philadelphia, and recently relocated to the North Carolina coast, renting a little cottage by the beach and working as a reporter. Her history with men, nothing to write home about. Drew Winters is a firefighter, who has spent his entire life in Wilmington, NC. After several failed relationships, he’s sworn off women altogether. When Isabel meets Drew, something’s going to give.  Can Drew convince Isabel he is not like the other men she has dated? Can Isabel prove to Drew that she’s not self-absorbed like all his past relationships. Will they be able to get beyond their chemistry for each other, and finally use the “L” word.

Recipes included in this book are:

Connie’s Bourbon Lemonade Cocktail

Melt in Your Mouth Sweet Rolls

Cherry Limeade {Please Forgive Me} Cheesecake

Roasted Vegetable Chicken Salad

Roasted Vegetable Swirl Egg Bread

Book Two of the Winters Series is Need You

“Heartwarming love story about new beginnings.”  “Chemistry at its best!”  “Makes you believe in love at first sight.”

After Alyssa and her daughter experience a horrible tragedy, she realizes a change of scenery is needed to help move on from the past. She ends up in Idaho, opens a cafe, and continues to live life in the past for the next two years.  Until Alex arrives in Boise. Alex is the youngest Winters brother, a chef in Los Angeles. When he loses his job, he decides it’s time to leave the big city behind. He finds a job opening in Boise, Idaho for an Executive Chef position. He lost his job and girlfriend in the same day, now it’s time to just focus on work, or so he thought.  With so much sadness, can Alex show Alyssa it’s okay to love again? Will Alyssa realize she needs Alex to help her let go of the past?

Recipes included in this book:

Alyssa’s Favorite Pizza: Wood Smoked Pork Shoulder, Arugula & Mushroom Pizza

Kitchen Sink Beef Brisket Chili

Aunt Anna’s Special Apple Pumpkin Strudel

Lexie’s Favorite Strawberry Cheese Danish

Lexie’s Special Mac ‘n Cheese Pizza with Beef Brisket and Vegetables

Pulled Pork Mac ‘n Cheese

Books are available in paperback and e-book.

Find Terra on her author page at

 and her food blog at

Sunday, April 12, 2015

Mango, Peach, Clementine, Arugula Green Smoothie

Happy Sunday! Just a quick post to share my morning smoothie. It was a great post-workout meal (yes, I went to the gym early on a Sunday morning because I'm awesome like that; yes, I just did a brisk walk on the treadmill and watched an episode of "Parenthood" because I'm tired, as well as awesome).

I've recently joined Instagram and am having so much fun with it! I often post my meals and snacks there—which means I share lots of my smoothies. I'm trying to be better about actually blogging the recipes for them, so here I am with this delicious combo.

  • 2/3 cup frozen mango chunks
  • 2/3 cup frozen peach slices
  • 1 clementine
  • 2/3 cup mango yogurt
  • handful of baby arugula
  • 1 Tablespoon of hemp hearts
  • about 1/2 cup water

Blend until smooth and drink up!

If you're on Instagram, I hope you'll follow me. And let me know you're one of my blog readers—that would totally make my day!

Tuesday, April 7, 2015

Easy 24-Hour Crockpot Turkey Broth


One of my favorite things about holiday meals are the leftovers. Even if you aren't hosting, you might be able to make off with some goodies, as I did this Easter. I got a big ol' turkey carcass as my party favor!

Perhaps the word "carcass" doesn't sound that appealing to you—but it is the foundation upon which you can build the most delectable, nutritious broth. And, from there, you can use that tasty broth to start soups or stews, to use as the liquid in cooking grains (like brown rice or quinoa), or just to sip as a warm drink throughout your day. It is rich in nutrients and so dang tasty!

Did I mention it's also ridiculously easy? Everything will be strained out after cooking so you hardly need any prep—heck, you don't even have to peel the onion because its skin will help give a rich, golden color to the broth. Just pack in the leftover pieces of the turkey, veggies, and water and you're good to go.

These ingredients and amounts are suggestions; you can use whatever vegetables or herb cuttings you have on hand. Hey, I've been know to toss in an apple core! Experiment and discover combinations that you love.

  • 1 turkey carcass (or a couple of chicken carcasses)
  • 1 to 2 large onions, quartered with skin
  • 1 to 2 carrots, chopped into large chunks
  • 1 to 2 celery stalks and leafy tops, chopped into large chunks
  • 3 cloves garlic
  • 1 bay leaf
  • 3 Tablespoons apple cider vinegar 
  • salt and pepper
  • cold water 

Pick off most of the meat from the carcass and reserve for other uses, like sandwiches or soup. Depending on the size and shape of your slow cooker, you may have to break up the bones so that the whole turkey fits in your Crockpot. 

Put in all of the turkey (including skin, wings, neck, any pan drippings—everything you've got!) as well as the rest of the ingredients. Cover everything with cold water, filling almost to the top of your slow cooker. Set on low and cook for at least 24 hours.

Here it was at about 14 hours, already rich and brown and smelling terrific:

Check the pot every once in a while and add more water, if you have room.

When your broth is done, pour it through a fine-mesh strainer into a pot. Save any bits of meat to use later in soup, but discard the bones and veggies. If you want to remove the fat, just refrigerate the pot of broth—or, in cold weather, cover it and put it on your porch. The fat will harden on the top; you can lift it off and save it for another use (like sautéing vegetables!) or toss it.

Store the broth in a glass containers in the fridge or in plastic containers in the freezer. It's very rich and delicious, with loads of flavor. You can use it immediately or freeze it in portions to use in various dishes. Because the flavor is quite condensed, you can use it as a soup or gravy or stew starter, adding additional liquid as necessary. When you have this amazing broth handy, I bet you'll find you that use it all the time!

I use this same technique for making chicken broth; I save the bones from when I roast a chicken—like for my Roasted Butterflied Chicken—and stick them in a freezer bag. Once I have a couple of chickens' worth of bones, I make up a Crockpot full of this 24-hour broth.

Friday, April 3, 2015

Frozen Hot Chocolate Protein Smoothie

Okay, so you know I'm always encouraging you to consume fewer processed foods, right? Because then you can control the quality of the ingredients, and the quantity of sugar and salt in your meals. And that's still totally true, you guys. Buuuut....sometimes I used package shortcuts in the kitchen. This, my friends, is one of those times.

I blame my youth! I was thinking about a childhood favorite: the Frozen Hot Chocolate at Serendipity in New York City. My sister and I grew up in Manhattan; on a very special occasion, our mom might take us out for this sweet treat. And when I say sweet, I mean it. The Frozen Hot Chocolate—the oxymoronic name totally blew my mind as a kid—was incredibly sweet and super rich and really needed to be shared by at least two people.

That famous/infamous dessert inspired this smoothie, which employs a good ol' (totally processed) packet of hot cocoa mix in it. It's still a sweet treat but with much less sugar and much more protein than the original, thanks to Kura's Chocolate Smoothie Starter (sent to me, free of charge, by the company). I'd recently used it in my Almond Joy Smoothie Bowl and thought it'd be perfect in this drink. And it was! 

  • 1 cup whole milk
  • 1 packet organic Hot Cocoa Mix
  • 1 scoop chocolate Kura protein powder
  • 1 cup ice

Blend in a high-speed blender (I used my Vitamix) until smooth, frothy, and icy. 

So, 14 grams of protein in the Kura smoothie starter + 8 grams in the milk + 3 grams from the Trader Joe's hot chocolate mix = 25 grams total. All that protein makes this an especially filling and satisfying dessert. The delicious chocolate doesn't hurt, either!

If you'd like to try a free sample of Kura, you'll get one (and so will a friend) through their "get a sample, give a sample" promotion.

And don't forget to check out my Almond Joy Smoothie bowl.

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