Pulled Pork Sandwiches

I spent the past week back in Utah visiting my sister and her new baby Sophia...and Caroline and all the other friends I've been missing so much since moving to DC. It feels like I've been gone for ages and like I never left. Kind of surreal. 

One night our friend Lindsey hosted a picnic in my honor and made these pulled pork sandwiches, one of her many specialties. So we thought we'd share it with you.

Spicy Coconut Shrimp with Mango Basil Salsa

This post is brought to us by my friend Ginny Miller (who you may remember me mentioning in our chocolate zucchini bread post). Mother of two seriously cool little boys, her family lives most of the time in Northern California but is soon to make a summer move to North Dakota. Wait. What? California to the Dakotas? Maybe a little strange for the rest of us, but not if you're a beekeeper. And that, my friends, is exactly what Ginny's husband is.

Beekeeping gets me excited on a number of levels: 1) We wouldn't have much food without bees. Save the bees! I ♥ bees! I plant flowers and herbs and vegetables that will attract bees so they can happily pollinate the neighborhood. 2) What would the world be like without honey? I shudder to think of it. It makes me want to go buy barrels of honey to store in my closet...Dutch Gold honey because that's where the Miller family honey goes. 3) Being a beekeeper means you get to be around bees all the time...which means you get to be outside a lot. And you're kind of saving the planet, too. So the fact that Ginny and her husband made the decision to bring on the bees makes them that much cooler.

But I digress. Aside from being a beekeeping family, Ginny is a great cook and lover of good food. When we were lucky enough to live near each other, our conversations inevitably turned to food and travel. Eating while traveling. Eating food that makes you feel like you're traveling. Traveling for the food. All good options, if you ask me. So please welcome Ginny and enjoy what promises to be a superb combination of flavors.  I can't wait to try it.

Chili

It's that time again...when we shake things up a bit around here to give you the opportunity to see what other people like to cook (very noble, right?)...to give you a chance read something someone else besides us write about their food...and it just might also happen to be the end of the semester which equals tests, projects, exams, and lots and lots of grading. Cold cereal will be the main course in the Zirker house for the next 2 weeks. Meanwhile, you'll be hearing from Caroline as well as a couple of my favorite cooks. 

This guest post is from one of our most loyal readers (and dear friend), Lindsey R. She has actually already made a few culinary appearances on this blog in the form of her family's cookie salad and buttermilk blueberry pancakes (which I may have made 3 times the past 8 days), but this is her first official post. Welcome, Lindsey!

Smores Cupcakes

Welcome to guest poster Layla!

My first memory of Layla is of an early morning Arabic class. It was our second day of our first semester and we were partners for an activity. While I was struggling to sound out the most basic of words (he, she, big, small, etc), Layla read and pronounced them perfectly. I was filled with panic--I was supposed to know all of these squiggly letters and words already? What?! But by the third day, Layla and I had a real conversation (in English, of course) and she revealed her secret: being half Arab, she had learned Arabic as a small child and remembered how to say basic things. What a relief! We became instant friends.

Layla has shared some of the best moments of her life with me. I went wedding dress shopping with her and her mom and then attended her wedding (which she managed to schedule for after I came back from Guatemala). We studied for Arabic tests and learned about women and Islam together. We've ranted about what bugs us in the world and talk about things ranging from clothes to religion to having kids (and our mutual dislike for newborns) to politics in the Middle East and, of course, food. She's spunky, smart, and sassy, a girl who's not afraid to speak her mind. A kindred spirit in every way.

Bolinhos de Arroz (Rice balls)

Several years ago, my sister Kristi traipsed down to Brazil on a study abroad and before we knew it, she had found herself a Brazilian husband. Aside from being really awesome, my new brother-in-law (or should I say his mother?) provided a great service to my family by introducing my sister to a world of culinary deliciousness. Cheese bread, fried dough stuffed with guava, carrot cake, lime tort, and can we say barbecue? You haven't had good meat until you've had Brazilian "churrasco." And luckily Kristi makes some killer Brazilian food. Maybe not quite as good as her mother-in-law, but it keeps me coming back for more! -Kelly

Famous Fool Proof Lowe Rolls

Kelly here, back from adventures in Europe! I'd like to welcome our next guest poster, Kate! I met Kate several years ago when we were neighbors in the best neighborhood you could ask for. She has great fashion, fantastic hair (every girl's dream- I try not to covet too much), a knack for all types of craftiness (though she'll deny it), and an adorable baby. She's also a great cook and has made a previous more subtle appearance on this blog with the Chinese Egg Rolls and killer ginger sauce. You can check out her personal blog here. Thanks to Kate for this great recipe!

 I've always been a little intimidated by making homemade rolls.  For some reason I just picture myself burning them, stirring them too much, making them tough, making them too dry and the list goes on.  In fact, my husband is the one who usually makes these rolls for our family because its his family recipe and he used to make them as a kid with his mom.  Once I finally made them, however, I realized how non-tempermental they are, not to mention they are always a mouth watering hit wherever we take them.  That said, here is how you do it! -Kate 

Ham Fried Rice

As promised by guest poster Jessie, here is her recipe for Ham Fried Rice, and I can attest that it is good. After the Easter dinner I was sent home with some spiral cut ham, yum! Jessie had sent me this recipe so I gave it a try; having never made ham fried rice before I can guarantee that even the most novice cook will be able to make this recipe and be delighted with the results. Thanks again to Jessie! -Caroline

We love ham at our house. It is so versatile and so delicious. You can buy ham in all varieties at the butcher or grocery store: whole, half, portion, bone-in, boneless, ready-to-eat, ready-to-cook. Lately, I have taken to purchasing ready-to-cook butt or shank portions (appetizing names, I know). This type of ham tends to be less expensive then more prepared varieties, has more flavor, and allows me to prepare the ham to my desire.

Mrs. Fields Cookies

Before beginning this guest post, I feel that Kelly and I have some explaining to do. We have been huge blogging slackers, and we must apologize. We haven't forgotten you, and hope that you haven't forgotten us. Between a nearly over pregnancy (with an ever expanding waistline), the end of a teaching semester for both of us, and Kelly packing up house and home to move across the country, things have been a bit hectic for the two of us. To help with with our lack of cooking, we have solicited the help of some of our faithful commenter's to participate in our "guest post" program. There are no real benefits to this, just the sheer knowledge that you are helping us, the Two Little Chefs. 

So without further ado, let me introduce our first (well second actually) guest post. This is from Jessie and Chris who comment on our blog frequently. Both Jessie and Chris like to cook, try new food, and Chris happens to be an excellent photographer (Christian Lewis Photography). (If you would like to participate in our "guest post" program we would be glad to have you, just shoot us an email.) Below is what they have to say about this tasty looking cookie recipe.

"I was delighted when Caroline asked me to be a guest blogger on Two Little Chefs. I have enjoyed trying the new-to-me recipes. Also, I appreciate the practical tips. However, when I thought about what recipes I could share, I quickly realized that my current favorites nearly all come from Two Little Chefs! Chicken Milano, Spinach Tortellini Salad, Linguine with Shrimp Scampi, and Sweet Barbacoa Pork Salad are all now regulars at our house."