Guys…I’m just not sure what to write. What do you want me to say? That this is the most awful burger I’ve ever put in my mouth? That I’d positively never, EVER advise you to eat such a disgrace? That the spicy, creamy sauce is a joke…and that teaming it up with a grilled burger, gooey, rich egg yolk and a juicy tomato is just disgusting? Well thats surely not going to happen. It’s pure heaven in my belly, people. PURE. HEAVEN. Continue reading
Well, as promised, here is a follow up to last weeks simple Slow Cooker Pulled Pork recipe. Although a Pulled Pork Sandwich is one of the more common ways to utilize the pork, this sandwich tastes nothing close to ordinary. It’s exceptional. Juicy, tender pulled pork, tangy, sweet bbq sauce and cool, crunchy, creamy slaw? Theres not much else I can say here, folks..it’s out of this world. My husband is nuts for this sandwich. Continue reading
Hello my friends! I apologize for my absence this week…family in town (and a VERY happy me). But here is something to snack on for now; If you are searching for the worlds easiest, fastest, most kid-friendly recipe on the planet check out my version of pizza burgers published here.
Have a stupendous weekend!
xo
Num. These are just simply one of my favorites. They are quick and simple enough to whip up for lunch but special enough to serve at dinner. And trust me, with all of that flavor and the gooey cheese on top your kids will shock you with how much they love them…just don’t tell them how nutrient-rich they are, it may ruin it for them 😉
Tuna Melts
Ingredients
1 4 Ounce Can of Tuna, drained
1 Tablespoon Mayonaise
1/2 Tablespoon Mustard
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
2 Slices Whole Grain Bread (we prefer gluten-free whole grain)
1 Cup Spinach Leaves
1 Tomato, sliced
1/2 Cup Shredded Cheese (we prefer gouda)
Directions
Preheat Broiler. In a small bowl mix together tuna, mayo, mustard, salt and pepper. Place slices of bread on a baking sheet. Lay spinach on top of bread, top with tomato slices, tuna and sprinkle the cheese over the top. Place in the oven and broil for approximately 2 minutes or until cheese is bubbly and melted. Serves 2.
When my big brother lived in Philly he would bring us home the real deal when he came back to visit…cheesesteaks that were absolutely positively out of this world. Now I will tell you, this brother of mine has taught me a lot about a lot over the years…sort of the jack of all trades. But I must admit even greater than my appreciation for him teaching me about business and music and oh so much more (like being one of the worlds largest smart asses) is my gratitude for him teaching me about the philly cheesesteak. I can’t even tell you how I drool at the thought of them; and I’ve never even had a fresh one, just the reheated in the oven version but my goodness they tasted exactly what I picture everything to taste like in heaven. Thanks to you, Dan, I have sleepless nights trying to figure out how I can get my hands on just one more of these. Would you mind moving back there so that you could go back to delivering them?
Now while I truly do believe nothing I ever attempt will compare to the authentic cheesesteak from Philly..these are the at home version we have been making for quite some time now and they are wonderful. Tasty enough to hit the cheesesteak spot without having to hop on a plane en route to the city of brotherly love. They are so fast, so simple, and healthier than the classic version but you still get that gooey, cheesy, savory filling piled on top of the soft yet slightly crusty bread. I could go for about 20 of these right now. If you plan to make these tonight…give me a call.
At Home Cheesesteaks
Adapted from Cooks Illustrated March/April 2012
Note: Now I have a feeling I am going to get lectured by my brother for topping them with peppers and onions because thats not the authentic way of doing it. This addition is purely optional people. It adds crunch and color and vitamins and minerals but we love to eat the sandwiches both with and without them…you pick.
Ingredients
2 Pounds Skirt Steak, trimmed and sliced into 3 inch strips
3 Whole Grain Rolls, sliced and slightly toasted
2 Tablespoons Peanut Oil
3/4 Teaspoon Salt
1/8 Teaspoon Black Pepper
1/3 Cup Grated Parmesan
10 Slices Provolone Cheese
Directions
Freeze the steak slices in a single layer on a plate or baking sheet for 30 minutes, or until very firm (this will make shaving thin easier). With a very sharp knife, shave the steak pieces as thinly as possible against the grain.
Heat 1 tablespoon of oil over hight heat in a nonstick skillet until it begins to smoke. Add half of the meat in an even layer and cook, without stirring, until browned, about 3 minutes. Stir the meat and cook until it is cooked through, about 2 additional minutes. Transfer the meat to a colander and repeat the process with the remaining oil and meat.
Return the same skillet to medium heat and place all of the meat back in the skillet. Add salt and pepper and cook until meat is heated through, about 1 minute. Reduce heat to low, sprinkle with parmesan and lay the provolone slices over the meat. Allow the cheese to melt and then fold the cheese into the meat. Distribute evenly on top of the bread and serve open faced. Top with peppers and onions, if using. Serves 6.
Who really likes the word “sloppy” when it comes to food, anyway? It makes me think of a lunch lady and hair net and a big scoop of God knows what on a compartmentalized plate. If you tell me your serving me slop for dinner… sorry, but peace out folks. In the case of the “sloppy joe” sandwich I think I’d prefer to call it messy. Messy as in you take a bite and the sweet, savory, saucy filling comes slightly oozing out of the other end. And then some of the juice may run down your arm. And you might need a couple of extra napkins for your face. Absolutely my kind of sandwich and this recipe will put that ridiculous can on the shelf to shame; both in taste and nutrition. Your family will thank you 🙂
Messy Joes
adapted from Gourmet, October 2007
Ingredients
2 Tablespoons Olive Oil
1 Large Onion, chopped
2 Medium Carrots, chopped
5 Garlic Cloves, chopped
1 1/2 Pounds Ground Beef
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 1/2 Tablespoons Chili Powder
1 1/2 Teaspoons Ground Cumin
1 Teaspoon Sweet Paprika
1/2 Cup Dry Red Wine
15 Ounce Can Crushed or Pureed Tomatoes
2 Tablespoons Worcestershire Sauce
2 Tablespoons Honey
2 Tablespoons Balsamic Vinegar
Whole Grain Rolls, for serving
Directions
Heat olive oil in a heavy, large skillet over medium high heat. Add onion and carrots and sauté until beginning to soften, about 5 minutes. Add beef and garlic and cook until the beef browned, stirring often, about 5 minutes. Add salt, pepper, chili powder, cumin and paprika and cook for 1 additional minute. Add wine, tomatoes, worcestershire, honey and balsamic and bring to a boil. Turn the heat down to a heavy simmer/light boil and let the mixture simmer until thickened, about 5 minutes. Serve on whole grain rolls. Serves 4-6.
There’s been lots of exciting things going on here at the homestead: painting and organizing and converting spare bedrooms into “big girl rooms” and just plain nesting, I suppose. So while I have been busy being neurotic, dinners have had to be bit less labor intensive..not that they required tons of work to begin with, but just extra simple these days. This club wrap is one of our favorite fast and easy weeknight dinners. To really quicken it up you could always use store-bought rotisserie chicken, but I prefer to roast my own. It’s as easy and timely as running to the store to buy one and the taste is so much better. I also love to use this method to roast chicken on Sundays, shred and use it for quick meals like this throughout the week. If you ask me, a meal like this beats going out for a sandwich any day of the week…both tastefully and nutritionally. Pair it will a side salad or steamed veggie and you’re good to go!
Chicken Club Wraps
Ingredients
For the chicken:
2 Chicken Breasts, bone in and skin on
1 Tablespoon Olive Oil
Salt and Pepper
For the wraps:
4 Whole Grain Tortillas
1/4 Cup Ranch Dressing
1/3 Cup Shredded Smoked Gouda Cheese
4 Slices Nitrate and Nitrite Free Bacon, optional
1 Avocado, mashed
1 Tomato, chopped
Directions
For the chicken:
Preheat oven to 400. Place chicken breasts in a baking dish, rub with olive oil and season liberally with salt and pepper. Bake for 25-30 minutes or until skin is golden and chicken is completely cooked through. Remove from oven and shred with two forks.
For the wraps:
Lay tortillas out and divide and spread ranch dressing evenly among them. Top with shredded chicken, followed by cheese and bacon. Spread on avocado and sprinkle with tomatoes. Roll up and serve immediately or chill. Serves 4
People. You need to listen to me and listen to me well. This sandwich is a hazard. You will become addicted and want more and more, possibly even waking up in the middle of the night sweating just thinking about it. You may begin to call your husband Monte on accident. Your children may beg you to come back to planet earth because you daydream about this delicious piece of wonderfulness far too often. Hazard, maybe. The best dang sandwich ever known to mankind, it’s up there.
I’d like to dedicate this post to my beautiful sister who I like to call Fred. Fred calls me on occasion and says “I’m craving a Monte Cohen, we should meet at Cecil’s this week”. She is the perfect Cecil’s date…a gal after my own heart. One of us orders the Monte Cohen add tomato and the other a Reuben so that we can split half and half. The reuben is just so good, unbeatable, really, but is something I’d just never try to replicate myself; unreachable with that fresh corned beef. The Monte Cohen, on the the other hand, totally doable, all I had to do was figure out the recipe to the “secret sauce”. I attempted my own version over and over and each one was seriously wonderful but there was just something missing. So guess what Monte Cohen stalker lady decided to do? Yep, I called the deli and asked if they would share with me what is in that sauce and they totally hooked this girl up, God bless them. Mayo, mustard, horseradish, garlic powder and onion powder. Horseradish! That’s exactly what I was missing! I didn’t ask for the measurements but that wasn’t too difficult to figure out. So, here you are: the Monte Cohen add tomato with plenty of the most amazing sauce ever. Voila! You’ve got to treat yourself to these soon…your’e welcome in advance 🙂
The “Monte Cohen”
Note: When choosing a meat for sandwiches I try to use a freshly baked, sliced turkey or chicken. If that is not an option I always try to make sure there are no preservatives, nitrates or nitrites in the brand I am choosing; I love Boars Head’s Ovengold Roasted Turkey Breast
Ingredients
1/3 Cup Mayo
2 Tablespoons Mustard
2 Teaspoons Creamy Horseradish
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
3/4 Pound Sliced Turkey
2 Tomatoes, sliced
8 Slices Baby Swiss Cheese
8 Slices Whole Grain Bread (I use Ezekiel-it grills beautifully for these sandwiches)
1 Tablespoon Butter, softened
Directions
Make the sauce: Mix mayo, mustard, horseradish, garlic and onion powders together in a small bowl, set aside. Leftovers will keep in the fridge for at least one week.
Build sandwiches: Butter one side of each slice of bread and place buttered side down. On one piece of bread place one slice of cheese, then turkey, then spread on 1 tablespoon of the sauce. Top with tomato, another slice of cheese and another slice of bread, buttered side up. Repeat for remaining 3 sandwiches.
Grill sandwiches: Heat a griddle or a skillet over medium heat. Add sandwiches and cook for 4 minutes or until bottom is golden and cheese is beginning to melt. Flip over and grill for an additional 3 minutes on the other side.
These are just simply magnificent. They really can be made with any cheese but topping them with bleu at the end of grilling makes for the gooiest, most delicious flavored burger ever. I have made these for company over and over and based on the reviews will never stop. SO easy to put together and I often make the patties up to 8 hours ahead of time so that I can just throw them on the grill and not have to fuss while entertaining. Serve these on top of your favorite hamburger rolls or like I do; wrapped in a large romaine lettuce leaf and topped with red onion, tomato and mustard. I mean, do you see that cheese dripping down the sides? Wait till you taste them. I’m salivating.
Bleu Cheese Burgers
Ingredients
1 Pound Angus Ground Beef, preferably 85% lean
2 Green Onions, finely chopped
1 Tablespoon Dijon
1 Egg, lightly beaten
4-6 Ounces Bleu Cheese, crumbled
Directions
Preheat grill over high heat. In a large bowl add green onions, dijon and egg and stir to combine. Add beef and mix with your hands until just combined; try not to over mix. Divide mixture into four portions and shape into burger patties. Season both sides of the burgers liberally with salt and pepper. Place on the grill and cook for about 7 minutes, with the lid closed. Flip burgers over and cook for another 6 minutes or until desired doneness. Turn off the grill, top the burgers with bleu cheese and close the lid until the cheese just begins to melt, about 30 seconds. Remove from heat and serve.
If you have never experienced a banh mi sandwich you are in for a treat. Banh mi (pronounced Baan-Me) is a traditional Vietnamese baguette sandwich and has made quite a mark here in the US as of late. I experienced my very first banh mi sandwich from a food truck a couple of years ago and I have been mildly obsessed ever since. The flavors and textures were absolutely indescribable in the most wonderful way possible and I needed to find a way to have it in my own kitchen whenever I wanted. Like everyday.
After researching plenty and trying multiple takes on the sandwich I found exactly what I was looking for. My husband and I both agree that this is the best meal put on our table, hands down. And if you could have seen my daughter yelling and pointing for “mo bawws..mo dip” (more meatballs, more dip..we dip her meatballs in the mayo and serve them to her that way as she doesn’t quite have the teething equipment to manage the sandwich whole). Crunchy, chewy bread. Buttery, spicy mayo. Savory, juicier than juicy meatballs and that sweet and sour slaw right on top…absolutely unbeatable. It may seem like a lot of components but I can assure you this is extremely quick and easy to put together and everything can be made ahead of time so its perfect for entertaining. This sandwich is truly nothing short of perfection. Now go get your cute butt in the kitchen and switch your typical menu up a bit…I can assure you this will be a welcomed addition to your kitchen repertoire by the entire family.
Banh Mi Sandwiches
adapted from this recipe
Ingredients
Slaw:
2 Cups Shredded Carrots
1 Cucumber, peeled, seeded, halved lengthwise and sliced
3 Tablespoons Rice Wine Vinegar
2 Tablespoons Agave or Honey
Spicy Mayo:
1/3 Cup Mayonaise
1 Green Onion, finely chopped
1/2 Tablespoon Sriracha Hot Chili Sauce
Meatballs:
1 Pound Ground Pork
4 Garlic Cloves, grated or pressed
3 Green Onions, finely chopped
1/4 Cup Finely Chopped Basil
1 Tablespoon Sriracha Hot Chili Sauce
1 Tablespoon Agave Nectar
2 Teaspoons Corn Starch
3/4 Teaspoon Salt
3/4 Teaspoon Pepper
1 Tablespoon Asian Sesame Oil, for frying
4 Whole Grain Ciabatta Rolls, sliced horizontally in half
Sliced Jalapeños, optional
Cilantro Leaves, optional
Directions
Slaw: Mix all ingredients together in a medium bowl. Let stand at room temperature for one hour, stirring every 15 minutes.
Mayo: Mix all ingredients together in a small bowl and chill. Can be made up to two days ahead.
Meatballs: Mix pork, garlic, green onion, basil, sriracha, agave, cornstarch, salt and pepper in a large bowl. Using a tablespoon for each, form meatballs with your hands. At this point you can chill meatballs for up to 5 hours if you would like to make them ahead of time. Heat sesame oil in a large skillet over medium high heat. Add half of meatballs and cook until browned, about 4 minutes. Flip over and brown the other side for an additional 4 minutes or until cooked through. Repeat with the second half of the meatballs.
Build Sandwiches: Remove most of the inside dough from both halves of the bread so you are basically left with a thick shell, about 1/2 inch thick. Spread mayo on bottom half of bread, fill with meatballs and slaw and top with jalapeno and cilantro. Eat with or without the lid.
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