Tuesday, October 27, 2015

The BEST Schnitzel in Guelph, Ontario!!!

So I recently started a new job in sales and it's been quite the transition.  I'm slowly learning the ropes, and have started feeling my way around the new cities I will be visiting regularly.  The best part?  I get to find amazing places to eat! 

If you happen to find yourself in Guelph, Ontario, I strongly suggest you visit Ella's Bistro & Café at 219 Silvercreek Parkway North.  The kind ladies at Ella's lovingly prepared perfectly fried schnitzel for you - and my oh my is it ever delicious.  They also serve daily homemade soups (I tried the cream of cauliflower today - amazing!) and the pirogues are definitely on my list to try next. 

You can check out my pictures below, but please go and visit - you won't be disappointed!!!

Go there - now!

Sunday, September 13, 2015

Curried Beef And Potatoes

It was super hot on Sunday so the last thing I wanted to do was turn on the oven.  I went through my trusty list of slow-cooker recipes, and settled on this one.  It was a great choice, and we had leftovers for days.  This is a super simple recipe that uses ingredients you likely already have on hand.


Curried Beef & Potatoes
1 beef roast cut into chunks
3-4 russet potatoes cut in chunks
1-2 sweet potatoes cut in chunks (optional - I had some to use up)
2 Tbsp curry powder
2 tsp ground cumin
2 Tbsp finely chopped peeled ginger
3-4 cloves garlic, chopped
salt and pepper to taste
1 slice of bread torn into pieces (I used whole wheat, or you can use naan) plus more naan for serving if you choose)
1 can diced tomatoes
2-3 chopped chili peppers (or to taste, I used about 4)
1 1/4 cups fresh cilantro

Throw everything in the slow cooker (except cilantro) and stir to ensure the meat & potatoes are evenly coated.  Cook on low for 6-7 hours.  Garnish with cilantro.  You can serve this over rice, or enjoy it with naan.  I ate mine straight out of a bowl on it's own, but that's because I'm doing the low-carb thing and it was bad enough that I had potatoes!

That's it!  Yes, it's that easy.  A perfect Sunday dinner without having to put in the Sunday dinner effort!!

Tuesday, August 4, 2015

Cheesy Vegetarian Empanadas

We've been back on Meatless Monday bandwagon.  Granted, it's usually meatless Tuesday or Wednesday, but Monday sounds better.

This dinner was a huge hit, and it was great to be able to make it ahead, freeze it, and pop it in the oven last night.  Although this meal seemed like there was a lot of effort put into it, I have to admit, it was pretty darn easy (shh don't tell anyone).  Next time I'll be tripling the recipe to make a larger batch.  This made about 30 empanadas, which I thought would be plenty, but after the seconds and thirds that my family helped themselves to, the serving platter was empty in no time.


Vegetarian Empanadas
4 c flour
2 tsp baking powder
1 tsp salt
1 c crisco
1 c water
1/4 c canned corn
1 jalapeno pepper, seeded and diced
1/2 c black beans
1/4 c salsa
1 tsp cumin
salt & pepper to taste
1/2 lime, juiced
1/4 c cilantro
1/2 c cheese shredded (any kind will do - I used mozzarella)
Egg whites and garlic salt for the topping

For the dough, combine the first 3 ingredients.  Cut the crisco in until it resembles coarse crumbs.  Gradually add water and mix until a dough forms.  Knead for a couple of minutes, and set aside in the fridge while you are preparing the empanada filling.  For the empanadas, combine all ingredients in a bowl (except egg whites & garlic).  Get your dough out of the fridge and pat it down top about 1" thickness (I didn't even roll it out, I literally just patted it down).  Get a wide-mouth cup (say 5" in diameter or so) and cut some circles.  Place them on a parchment lined cookie sheet, add about a teaspoon of the filling to one side, fold over and crimp with a fork to seal.  Continue until all dough is used up.  If you're baking these right away, brush the egg white/garlic salt mixture on the top of each empanada, and bake for 12 minutes in a 450 oven.  If you are freezing for later, flash freeze on the cookie sheet for 30 minutes and then transfer to a freezer bag.  Be sure to label it and add instructions for baking so that you don't have to look it up later.  Just thaw them when you're ready, and bake as mentioned above.

These were absolutely delicious with sour cream, yum yum.

Monday, June 22, 2015

Szechuan Pork & Bok Choy With Rice

This was a great meal to throw together on a busy weeknight.  The recipe calls for ingredients that most people have on hand, and it requires very little prep time.  It's a great meal to keep in the rotation now that soccer season has started and we are running around to games again!


Szechuan Pork with Bok Choy and Rice (or noodles)

Cooked rice or noodles for serving
1-2 lb ground pork
1 bag of baby bok choy
2-3 chopped chili peppers (to taste)
4 cloves of garlic, chopped
1/2 c hoisin sauce
1/4 c soy sauce
2 T brown sugar
black pepper (to taste)

Heat pan to medium and brown pork for a few minutes, breaking it up as you go. Chop up bok choy while meat is browning (unless you are serving it on the side, in which case, wash thoroughly and steam for a few minutes.  We have had it both ways and I prefer it mixed into the pork).  Add chopped peppers and garlic to the pork and continue cooking.  Mix remaining ingredients in a bowl and add to pork.  If you are mixing the bok choy in, add it to the pan and cover.  Let cook for about 10 minutes.  Remove cover, bok choy should be steamed.  Thoroughly mix so that it is combined, and serve over rice or noodles.

Quick and easy, yet delicious!

Tuesday, June 2, 2015

Healthy & Delicious Flourless Brownies!

I have been seeing so much black bean and chickpea hype on Pinterest lately that I decided I had to give a recipe a try.  These brownies are made with pureed black beans, and although they do taste slightly different than a normal, full fat brownie, my family gobbled them up and enjoyed them just the same!  Plus they got the added benefit of fiber, protein and very little fat! I added bananas to the recipe because I had a few overripe ones that had seen better days.

I must admit, I was skeptical at first, but I am now a believer.  Next up, I will try cookie dough hummus.  I am so intrigued!

Healthy Brownies
1 can black beans, rinsed and drained
2 eggs
2 ripe bananas, mashed
1/2 c cocoa powder
3/4 c sugar
1/2 teaspoon oil
1T milk
1 tsp balsamic vinegar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp of freshly ground coffee or instant coffee
1 c chocolate chips, divided

Preheat the oven to 350° F.  Grease a 9x13 baking pan.  Blend all ingredients except chocolate chips in a blender until smooth.  Fold in 1/2 cup chocolate chips until combined.  Pour the brownie batter into pan.  Sprinkle the remaining chocolate chips evenly over the top of the brownies.

Bake about 30 minutes.  Let cool, slice, and eat!

Thursday, May 21, 2015

Chocolate Cherry Smoothie

You guys.  Like seriously, you guys.  I have become so obsessed with smoothies that I broke my blender, went it to withdrawal, and replaced it within a week.  I have a smoothie every morning for breakfast.  Every morning.  And I love them.  So I thought, why not share some of my favorite recipes with my favorite blog readers?  You can thank me later.

There is nothing better than a filling, delicious, nutritious smoothie for breakfast.  There are so many variations out there, but I have found a few that taste decadent and actually keep me full for hours.  And I am completely in love with sweetening my smoothies with dates.  Please, try this if you haven't.  Your life will be changed forever.

I hope you love this one as much as I do!!

Chocolate Cherry Smoothie
1/2 frozen banana
1/2 c frozen cherries
1/3 container soft tofu (I use sunrise - it's about 3oz)
1/2 c almond milk
1 scoop vanilla whey powder
1 T cocoa powder
2 pitted parnoosh dates
ice cubes (I use 5 or 6)

Blend and enjoy!!!  Sometimes I sub the tofu with Greek yogurt. Sometimes I leave the almond milk out and add water instead.  Sometimes I add 1/4 c of oatmeal which really thickens it up (but I'm doing a low carb thing right now, so that's been squashed for a bit).  Play around with the recipe, anything goes! 

Have a great day!

Friday, May 8, 2015

Good Times (And Great Eats) in Spain!!

Be warned - this post has a lot of pictures!

I've been slacking on this post.  We've been back from Spain for 3 weeks, and although I continue to salivate over the food pics we took almost daily, I have yet to share them with my blog reading friends.  So here are just a few.  We have literally hundreds of pics - I may do another few posts, but at least this will give you a taste (pun intended!) of what we experienced.

All of the pics above were from the same tapas bar.  I have fallen in love with the Spanish way of eating - small high quality "bites" that you can graze on all day.  Who wouldn't want to eat all day???

The best artichokes I have ever had in my life...stuffed with prosciutto.  Like hello?

This is bacalao -  breaded fried fish with the perfect amount of seasoning.  Served with crackers in the shape of breadsticks.  YUM,

Fresh mozzarella, tomatoes, balsamic...so good

By day 3 or 4 we were dying for some greens, so we ordered a Caesar salad.   There may have been a few lettuce leaves underneath an immense amount of melted parmesan cheese, breaded fried chicken, salad dressing, and amazing (fried) croutons.  Not complaining at all.

Foie over house made jam on a baguette.  I die.

Solomillo - this is their version of a damn good steak and that it was!!!  This is typically served over roasted red peppers on a baguette.  It's our new favorite way to eat a perfect steak.

On our last day, the whole group got together to eat this paella....

...and enjoy this view.  Breathtaking.

It was an AMAZING trip with great people (that's me and the hubby)

And I had to add our sad attempt at Solomillo when we got home.  Honestly I don't think I can ever eat steak any other way again.

So there are a few pics for you to munch on.  More to come!

Wednesday, April 22, 2015

Prosciutto Wrapped Chicken Thighs Stuffed With Brie & Bacon Marmalade, and Cactus Fries!

Try saying that title three times fast.  That's a mouthful.
...a mouthful of goodness!!!  Ha ha...ok enough with the cheesy jokes.  Pun intended. 

First off let me apologize for the horrific phone pic.  It doesn't do this meal justice.  Secondly I'll apologize for being MIA.  We just returned from a trip to Spain (which was AMAZING by the way) and this is the first home cooked meal I have made in weeks.

A quick note about Spain - the food was unreal, the people were super friendly, and the weather was beautiful.  We went with a group of very cool people as well, resulting in some life-long friendships being made.  I honestly would live in San Sebastian for the rest of my life, with Madrid being a very close second choice.  I'll post some food pics from there soon.

Ok on to last night's meal.  Delicious.  I made prosciutto wrapped chicken thighs, stuffed them with brie and bacon marmalade (PC brand), made a bacon marmalade béchamel sauce to top it off, and cactus fries & dip as the side dish.  So good.  Enjoy!

Prosciutto Wrapped Chicken Thighs
12 boneless skinless chicken thighs
12 pieces of prosciutto
12 pieces of brie
President's Choice bacon marmalade
For the sauce:
2 T butter
4 T four
1 can fat free evaporated milk
2% milk as required (see below)
2 T PC bacon marmalade

Cactus Fries & Dip
3-4 russet potatoes
salt & pepper
For the dip:
4 T greek yogurt
2 T ceaser dressing
1 T parmesan cheese
1 chopped scallion
red chili flakes to your liking

Heat oven to 425.  Pound out your chicken things between 2 pieces of wax paper, using a rolling pin or mallet.  spread the marmalade over each piece, then place a piece of brie in the middle.  Roll up and secure with toothpicks on both sides.  Wrap a piece of prosciutto around each thigh, and place in a baking pan.  Set aside.

For the cactus fries, slice your potatoes as thinly as possible.  Put them in a bowl and toss with EVOO, salt and pepper.  Use your hands to make sure they are evenly coated.  Spread onto 2 baking sheets in a single layer (mine weren't in a perfect single layer, but close enough).

Put the chicken on the first rack of your oven, and the fries on the second rack.  Bake for about 40 minutes.  The fries may need a few minutes longer, but watch them carefully near the end as they burn easily.

While your food is in the oven, prepare the sauces.  For the cactus fries dip, mix all ingredients together and place in the fridge.  The longer it sits there, the better it tastes.  For the chicken sauce, melt butter in a sauce pan over medium heat.  Add the flour and whisk continuously for about 2 minutes.  Slowly add in the evaporated milk, while whisking.  Continue to add 2% milk to get your desired consistency.  Once the sauce is creamy and thick, turn the heat to low, add the brie and marmalade, and continue to whisk until the cheese has melted and the ingredients are combined.

Serve the sauce over the chicken, with the cactus fries & dip on the side - yum yum!

Monday, March 30, 2015

Pasta Night! Scallops with Linguine and Peas

Lately we have been eating much more pasta than I care to admit.  It's quick, it's cheap, and it goes with everything.  Except my waist line.  But that's another story for another day.

We had some very large scallops sitting in the freezer calling my name, so I threw together a simple (yet decadent) dish, and I'm so glad I did!  Hope you enjoy this quick weeknight meal as much as we did!

Scallops With Linguine & Peas (serves 2 with some pasta leftover)
1 box of pasta (I used spaghetti)
1 c frozen peas
2 T butter, divided
16 large scallops
salt & pepper
Parmesan cheese

Cook pasta until al dente, adding the peas to the boiling pasta water 4 minutes before finished. Drain and return to pot. Add the of olive oil and stir to coat the noodles. Add salt & pepper to taste, as well as 1 T butter and as much or as little parmesan as your little heart desires (I did about half a cup).  Stir well to combine. While the pasta is cooking, season the scallops with salt and pepper. In a large skillet, heat 1 T butter over medium. Cook scallops until browned on one side, 2 to 3 minutes. Flip; cook until opaque throughout, about 30 to 60 seconds more. Serve over pasta.  Delicious!

Wednesday, March 11, 2015

Best Biscuits EVER - and So Easy!!!

Look, here's the deal.  Usually I find recipes online and adapt them to my liking, then post them here.  It's very rare that I make something using the exact recipe that I have found.  So rare in fact, that I honestly don't think it has EVER happened.  Until now.

Listen up guys.  This is the BEST biscuit recipe I have ever found, ever made, and ever eaten.  I've already made 3 batches (in as many days) and I am blown away every time.  Every time. 

My only tip is that you can use any cheese you would like; I've used mozzarella, gouda, and cheddar - all were fantastic.  I was also thinking about some add-ins.  Maybe bacon bits, or scallions.  I don't know but this recipe is a definite keeper, and I'm going to continue to play around with it for different flavors.  Hmmm maybe a caramelized onion topping?

I can't thank Heather enough for this recipe.  You can visit her blog here - she has some amazingly delicious ideas!!!  Also be sure to read her tips - here's the summary; the key here is to ensure everything stays cold while you are preparing the recipe.  This is also mentioned in the instructions below.

Best Biscuits Ever
2 c flour (plus more for the work surface)
1 T baking powder
½ tsp baking soda
1 tsp kosher salt
¾ c plain Greek yogurt
½ c cheddar cheese, shredded
½ c milk
1 egg

For the egg wash:
1 egg + 1 T water

Preheat the oven to 400F. Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray.  In a large bowl whisk together the first 4 ingredients. Add the Greek yogurt and cheese into the bowl but don't combine the ingredients yet.  Place the bowl in the freezer (or fridge if you are making this ahead of time and need more than 10 minutes or so). Put milk & egg into a measuring cup, whisk, and place in the fridge while you prep the egg wash and flour your counter.  For the wash, mix the egg & water in a small bowl and set aside.  Grab everything from the freezer and fridge and combine to make a dough. Add a little flour if it seems sticky.  Turn the dough onto your floured surface and pat it down to about 3/4" thick.  Use the top of a glass to create circles and place on baking sheet.  For Heather's amazing biscuits, double up the rounds without patting them together.  Just place one round on top of the other.  brush the tops with the egg wash and bake for about 14 minutes.  Serve warm.  These are even great heated in the microwave a couple of days later.

So good.  So simple.  Go make them - now!

Wednesday, March 4, 2015

Not Your Mother's Tuna Casserole!

I really enjoy classic tuna casserole, but for some reason it's not a meal that I can eat the next day. There is something about the mushroom soup/pea/tuna mixture that halts my appetite after the meal is complete, and I'm not tempted to make it again for months upon months.

When I came across this recipe my interest was definitely peaked.  Hmmm.  It looked amazing, so I gave it a try with some tweaks of my own.

Needless to say the hubby and girls ate this for a few days straight without any complaints.  This one is definitely a keeper - and even if you don't like tuna casserole, I urge you to give this one a try.  It's easy on the wallet, quick to whip up, and is downright delicious.


Not Your Mama's Tuna Casserole
1 box of pasta, cooked al dente - any will do; I used whole wheat penne
4-6 garlic cloves minced
2 onions chopped
4 T flour
1 c chicken stock
1 can fat free evaporated milk
1 c fat free sour cream
salt & pepper to taste
1 box frozen spinach thawed and drained
3 cans tuna packed in water, drained
1 c mozzarella cheese, shredded,  divided
1 log goat cheese (the larger logs)
1/2 c parmesan cheese

Preheat oven to 400 degrees.   In a large skillet, heat your oil on medium.  Saute the garlic and onion for a couple of minutes, until fragrant.  At this point, because I have a picky eater in the house who won't eat onions, I blended up the onions & garlic into a puree with a bit of the chicken stock.  I thank continued on with the recipe.  The puree worked well - no big onion or garlic chunks to content with.  After adding the puree back in to the skillet, I mixed in the flour, and continued to mix constantly for about a minute.  Slowly add in the stock and the evaporated milk and whisk while the sauce thickens.  Add salt and pepper, stir & taste.  adjust seasonings if required.  Add in your drained spinach, tuna, 3/4 c of the mozzarella and all of the goat cheese.  Stir until melted.  You might have to turn your heat down to med-low to avoid burning the milk.  Stir in sour cream once cheese has melted and allow to heat through for a minute or two.  Stir in your cooked pasta, and pour into a 9x13 baking dish.  Sprinkle with remaining mozzarella and all of your parmesan.  Bake for 15 minutes, serve, and enjoy every last morsel! 

Wednesday, February 18, 2015

Creamy Sundried Tomato Chicken & Pasta

I love sun-dried tomatoes.  I can literally eat them straight out of the jar, and if I'm not careful that jar will be empty in minutes.  Honestly.  My daughter doesn't enjoy them as much, but she did enjoy this meal.  Full disclosure - she picked the tomatoes off, but licked her plate clean.  The BF loved it.  I did too.

This was an adaptation of a recipe I found over at Damned Delicious.  If you haven't checked out this blog before, please do.  I discovered it a few months back and have made a ton of Chungah's recipes, with my own little tweaks.  She focuses on great food that can be easily made with simple ingredients.  Love it.

Creamy Sun-dried Tomato Chicken & Pasta
8 chicken breasts (or thighs, legs, skinless, skin-on, whatever you want)
salt & pepper
4 T butter divided
4 cloves garlic minced
1 T chili flakes (less if you don't like spicy, more if you do)
1 c chicken broth
3/4 c fat free evaporated milk
1/3 c sun-dried tomatoes coarsely chopped
1/4 c parmesan grated
basil (I used 1 T of the basil in a tube)
NOTE - when making this again, I think I will add goat cheese to the sauce portion and let it melt in, as well as bacon, but I would remove the salt and use less tomatoes, since the bacon will add more of a salty flavor

Preheat oven to 400.  Season the chicken with salt and pepper to taste.  You can also add some garlic powder & paprika.  Melt 2 T butter in a large skillet over medium high heat.  Add chicken (skin side down if your chicken has skin on it) and sear until golden brown, about 3 minutes per side.  Remove from pan and set aside.  Add remaining butter and saute garlic and chili flakes for about a minute, until fragrant.  Stir in broth, evaporated milk, tomatoes, Parmesan and basil.  Bring to a boil, then reduce heat and simmer about 8 minutes, until slightly thickened.  Return chicken to the skillet.  Place in the oven and cook 25 minutes.  Serve over pasta of your choice. 

Friday, January 30, 2015

Sweet & Sticky Garlic Chile Chicken With Parmesan Roasted Potatoes

Listen up guys.  Listen carefully.  Because I don't want emails or comments telling me that I was misleading, or a bad influence, or enabler blah blah blah.  Listen. This is not a healthy recipe.  It won't help you with your New Year's resolutions, it won't help you ditch those last 5 pounds, it will not help you fit in to that little black dress.  But guys.  Are you listening?  It's really. good.  Like really good.  

I wholeheartedly admit that I cringed a little while making this dinner.  I may have literally choked back some guilt.  I generally cook healthy(ish) meals.  I don't usually use butter, or a ton of sugar.  But tonight I threw caution to the wind and said screw it!  Full fat butter?  Check!  White sugar and brown sugar?  Check!  High sodium content?  Check check check!!!

On the plus side, this was a quick meal to throw together, it used very few ingredients, and it was a winner with the family.  So who cares if we have to eat salads for the next few days?!?


Garlic Chile Chicken Legs
2 T veg oil
10 chicken legs
4 garlic cloves chopped
3/4 c white vinegar
1/2 c soy sauce
3 T red pepper flakes (I like things spicy - you can add more or your less based on your taste)
1/4 c white sugar
1/2 c brown sugar
1 c chicken stock

In a large saucepan, heat oil over medium-high. Add chicken, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Meanwhile mix remaining ingredients in a bowl and set aside.  Transfer chicken to a plate.  Discard all but 1 tablespoon oil from pan. Add garlic vinegar mixture to pan. Bring to a boil, then reduce heat to low, and add the chicken legs back in.  Cook, covered, for about 15 minutes. Uncover, raise heat to medium, and cook until sauce is reduced by half, 10 minutes. Serve with Parmesan roasted potatoes - recipe below.

Parmesan Roasted Potatoes

4-5 white potatoes, washed thoroughly and sliced into 1" slices
1 T garlic powder
1/4 c butter melted
3/4 c chicken stock
2-4 T Parmesan cheese grated
black pepper

Preheat oven to 425.  Place sliced potatoes into an 8" baking pan.  Melt butter in a microwave safe bowl for about 40 seconds.  Add garlic powder, and chicken stock.  Pour over potatoes and toss lightly to combine.  Put in oven and set times for 15 minutes.  At the 15 minute mark, toss the potatoes to ensure they are getting coated in all of that buttery goodness.  Put back in oven for another 15 minutes.  Remove, sprinkle evenly with Parmesan, and give those babies another 10 minutes to brown up.  Remove, top with black pepper, and serve with your chicken legs.

I promise will try to get some healthier recipes on here soon.  No promises.  Life is too short!

Thursday, January 15, 2015

Spinach Dip Chicken Pasta - Oh So Good!!!

I've got a killer recipe for you today.  Like, killer.  I made this on Friday night and my family was eating it the entire weekend, with no complaints!  In fact my daughter asked if she could have it in her lunch all week, but unfortunately we finished the leftovers before Monday rolled around.

This pasta is like eating a bowl of spinach dip, but with chicken, and so much cheese!  I found the recipe online and changed it up a bit, but you can find the original here.  Oh man...get ready for this one.  Seriously.

Spinach Dip Chicken Pasta
1 box of penne (or any other pasta you would like to use)
3 chicken breasts
1 T black pepper
1 T garlic powder
1 T seasoning salt
1/4 c flour
2 T olive oil
1 c sour cream (I used fat free but any will do, or you can use Greek yogurt)
1/2 c cream cheese (I used fat free)
1/2 c cream (or fat free evaporated milk - but this time I used cream.  So good.)
1 package of frozen spinach, thawed
270g package of Swiss cheese, shredded (or you can use mozzarella, but we really liked the Swiss)

Butter an 8" baking pan, set aside.  Cook pasta according to directions.  Dice chicken, season with pepper, garlic, and seasoning salt, and toss with flour in a bowl until coated.  Heat olive oil in a large skillet and add chicken.  Cook until no longer pink.  Meanwhile, mix the next 4 ingredients in a large bowl.  Add cooked chicken and pasta and mix thoroughly.  Transfer to your prepared baking pan.  If making this ahead of time, you can cover the dish with plastic wrap and refrigerate, or you can cover it with foil and freeze.  When you are ready to serve, top the pasta with the shredded cheese and bake for 10 minutes at 375. 

I am offering a 100% guarantee that you will LOVE this meal.  This has definitely made it on to the dinner rotation!!!  Can't wait to make it again!

Monday, January 5, 2015

Pork Belly Sandwich With Pesto Aioli - Delicious!

The other night the BF and I were wandering around the kitchen aimlessly, trying to figure out what the heck to have for dinner. I opened the freezer and came across a pack of pork belly.  Hmmm.  We also had burger buns that needed to be used.  Double hmmm.  I got to think - I've seen pork belly sliders on many episodes of Eat St.  I knew it could be done.  Why not give it a try?

Low and behold....the most amazing sandwich known to mankind.  Make it.  Now.  Trust me.

Pork Belly Sandwich
2 T cornstarch
1 T each garlic salt, black pepper, seasoning salt
1 pack cut up pork belly (or more depending how many sandwiches you are making - 1 pack made us 4 sandwiches)
1 T veg oil
1 onion, chopped
2 garlic chopped
1/2 c balsamic vinegar
1/2 c brown sugar
1 c chicken or beef stock
1/4 c mayo
1/4 c pesto
1 c shredded mozzarella
1 apple thinly sliced
watercress, parsley, green onion - all chopped and combined, for garnishing sandwich
shaved cucumber & carrots (use a peeler to create shavings)
burger buns (or any bun)

Mix the cornstarch with the next set of seasonings - put in a bowl with pork belly and toss to coat.  Heat oil in a pan over medium-high heat . Fry pork on all sides until golden brown, about 1 minute per side.  Remove to towel lined plate.  Add onion and garlic to same pan and saute until fragrant, a few minutes. Add next 3 ingredients, stir to combine, allow to come to a boil and stay there for a couple of minutes while the sauce thickens slightly, stirring occasionally.  Reduce heat to a simmer.  Add pork back in, cover and simmer for about 10 minutes.  Meanwhile mix next 3 ingredients in a small bowl, set aside. To assemble, spread pesto mayo on both sides of buns.  Sprinkle (liberally) with cheese.  Put in oven under the broiler until golden and cheese is bubbly, 5-8 minutes.  Build your sandwich!  Start with the apple slices on the bottom.  Add pork, being sure to scoop up some onions.  Add watercress, parsley & green onion mixture next. Top with shaved cucumber & carrots, and the other side of your bun. Enjoy!!!