I found a package of meatballs in my freezer and decided to use them in a dinner. I found this recipe and was thrilled by its high rating. Of course, I used my already-made meatballs instead and tweaked the recipe a little more. Everyone liked it (which is saying "even Holly," when I don't expect her to). It was sooooo easy, good, and inexpensive. I can't wait to make this for a crowd!
MEATBALL SUBS
1-2 onions, sliced
1-2 green peppers, sliced
meatballs, homemade or prepackaged; I used 6 frozen meatballs per person, which equaled one serving
jar of spaghetti sauce
sandwich rolls
provolone cheese
Pour ~1T. oil in skillet and preheat to med/med-high. Saute onion and green pepper to desired doneness; set aside.
Put meatballs in saucepan; pour in enough sauce to almost cover, but not quite. Heat meatballs thoroughly, stirring occasionally. My frozen meatballs took about 20 mins.
Cut open sandwich rolls. Pull extra bread out of the middle of rolls, so the meatballs will have a nice place to lay inside. Spray rolls with cooking spray, and place in 350 oven for 5 mins. to toast. Remove rolls from oven, fill one side with meatballs, and cover with one slice of cheese. Fill other side of rolls with cooked green pepper and onion. Return to oven, turn off heat, and let sit in residual heat for 5 mins.
Remove from oven, close sandwiches, smooshing slightly.
Showing posts with label Recipes - Main Dish - Sandwiches. Show all posts
Showing posts with label Recipes - Main Dish - Sandwiches. Show all posts
Thursday, November 17, 2011
Sunday, June 12, 2011
We've been cooking
And I'm not talking about heat.
Robert, Trevor, and I keep seeing Cuban Sandwiches pop up. Robert came up with his own variation.
CUBAN SANDWICHES
deli turkey
deli ham
swiss cheese
dill pickle chips
pickled jalapeno slices
homemade garlic mayo*
sub rolls
Put sandwiches together. Spread thin layer of softened margarine or butter on top and bottom sides of roll. Fry in pan on stove over medium low heat, putting another heavy pan on top of sandwich to smoosh the whole thing down (think sandwich press here). When lightly browned, turn sandwich and brown on other side.
*To make homemade garlic mayo: Put 1/2 c. chopped garlic in a bowl. Add 1 T. mayonnaise; let set overnight. Okay, I exaggerated a bit, but the way Robert's been going through garlic, I wouldn't be terribly surprised.
These were delicious. Holly was skeptical but ended up having seconds.
turkey ham garlic mayo mustard swiss pickles jalapenos
------------------------------
HOMEMADE DONUTS
Robert's long wanted to make donuts, from scratch, in a deep-fryer, the whole nine yards. It did not sound so great to me: hugely messy, hugely greasy, and besides, we don't have a deep fryer. I found this recipe for homemade donuts online, and I surprised everyone by making them before anyone even knew what was going on. From the time I began gathering ingredients to the finished plate of donuts was less than 15 minutes. They were delicious. I am not sure how long they will hold up--but that doesn't matter, who can keep from eating these all right away.
I'm just linking to the recipe. The photos were very helpful to me the first time around.
Amended: I changed the topping though. The melted butter turned the granulated sugar into an unappealing goo. Instead, I made a quick glaze with 1.5 cups powdered sugar, 1/2 t. vanilla, and 1/4 c. water. (Cinnamon optional; I omitted it.) I dunked the doughnuts in this glaze and let them sit for 5-10 mins. to set. There was enough glaze to double dunk (or one on each side) one tube of biscuits. I just love when my family thinks I'm so wonderful to feed them such delicious food!
------------------------------
From the same cookbook as the donuts above, and my new favorite macaroni and cheese recipe, comes this gem. I was thinking it'd make a cool summer dinner, and while that didn't quite pan out (pun, haha), it was a huge hit. It's also healthy, quick, and made great leftovers.
CHICKEN LETTUCE WRAPS
3 lbs. boneless skinless chicken breasts--can be cooked/leftovers, or raw
8oz. pkg. of mushrooms, finely chopped
3 green onions, finely chopped
2 cans water chestnuts, finely chopped
3 T. brown sugar
6 T. soy sauce
hoisin sauce
chopped peanuts
rice sticks and oil to cook them in
head of lettuce (iceberg or romaine) to serve them in
If the chicken is not cooked, prepare chicken by sauteeing, poaching, microwaving, etc., and dice into small pieces. Set aside.
Pour a small bit of oil into saute pan and cook mushroom and onion. Add soy sauce and brown sugar, stirring to mix. Add water chestnuts and chicken. Remove from burner when mixture is heated through.
Rice Sticks:
Prepare per package directions. You'll have to pull off a small amount of rice sticks and cook a small amount at a time. They do not cut, tear, or anything else, and if you cook too much at one time, you will have uncooked, inedible noodles in the middle. For a great video, check out the original recipe, and go almost halfway down the page.
To assemble: place a small amount of chicken mixture in center of lettuce leaf. Top with rice sticks, chopped peanuts, and hoisin sauce. Wrap the lettuce around it as well as you can. You'll thank me, I already know.
---------------------------------
Last, but not least, I was looking for a quick and yummy addition to dinner last night and found this homemade bean dip recipe. It's got to be healthy--black beans and a few spices, and I'm totally convinced that tortilla chips count as a whole grain.
HOMEMADE BLACK BEAN DIP / HUMMUS
1 can black beans, rinsed and drained
1/2 t. apple cider vinegar
2-1/2 t. balsamic vinegar (I'm sure it wouldn't be ruined if you just used 1 T. of either vinegar)
1-1/2 T. ketchup (this was pretty ketchup-y; next time, I'll cut it down to 1 T.)
1/4 t. salt
1/4 t. onion powder (I substituted dried minced onion)
1/4 t. chili powder
Combine all in food processor; pulse until creamy. Add water to thin if necessary (I used 1 T.). Serve at room temp.
Robert, Trevor, and I keep seeing Cuban Sandwiches pop up. Robert came up with his own variation.
CUBAN SANDWICHES
deli turkey
deli ham
swiss cheese
dill pickle chips
pickled jalapeno slices
homemade garlic mayo*
sub rolls
Put sandwiches together. Spread thin layer of softened margarine or butter on top and bottom sides of roll. Fry in pan on stove over medium low heat, putting another heavy pan on top of sandwich to smoosh the whole thing down (think sandwich press here). When lightly browned, turn sandwich and brown on other side.
*To make homemade garlic mayo: Put 1/2 c. chopped garlic in a bowl. Add 1 T. mayonnaise; let set overnight. Okay, I exaggerated a bit, but the way Robert's been going through garlic, I wouldn't be terribly surprised.
These were delicious. Holly was skeptical but ended up having seconds.
turkey ham garlic mayo mustard swiss pickles jalapenos
------------------------------
HOMEMADE DONUTS
Robert's long wanted to make donuts, from scratch, in a deep-fryer, the whole nine yards. It did not sound so great to me: hugely messy, hugely greasy, and besides, we don't have a deep fryer. I found this recipe for homemade donuts online, and I surprised everyone by making them before anyone even knew what was going on. From the time I began gathering ingredients to the finished plate of donuts was less than 15 minutes. They were delicious. I am not sure how long they will hold up--but that doesn't matter, who can keep from eating these all right away.
I'm just linking to the recipe. The photos were very helpful to me the first time around.
Amended: I changed the topping though. The melted butter turned the granulated sugar into an unappealing goo. Instead, I made a quick glaze with 1.5 cups powdered sugar, 1/2 t. vanilla, and 1/4 c. water. (Cinnamon optional; I omitted it.) I dunked the doughnuts in this glaze and let them sit for 5-10 mins. to set. There was enough glaze to double dunk (or one on each side) one tube of biscuits. I just love when my family thinks I'm so wonderful to feed them such delicious food!
------------------------------
From the same cookbook as the donuts above, and my new favorite macaroni and cheese recipe, comes this gem. I was thinking it'd make a cool summer dinner, and while that didn't quite pan out (pun, haha), it was a huge hit. It's also healthy, quick, and made great leftovers.
CHICKEN LETTUCE WRAPS
3 lbs. boneless skinless chicken breasts--can be cooked/leftovers, or raw
8oz. pkg. of mushrooms, finely chopped
3 green onions, finely chopped
2 cans water chestnuts, finely chopped
3 T. brown sugar
6 T. soy sauce
hoisin sauce
chopped peanuts
rice sticks and oil to cook them in
head of lettuce (iceberg or romaine) to serve them in
If the chicken is not cooked, prepare chicken by sauteeing, poaching, microwaving, etc., and dice into small pieces. Set aside.
Pour a small bit of oil into saute pan and cook mushroom and onion. Add soy sauce and brown sugar, stirring to mix. Add water chestnuts and chicken. Remove from burner when mixture is heated through.
Rice Sticks:
Prepare per package directions. You'll have to pull off a small amount of rice sticks and cook a small amount at a time. They do not cut, tear, or anything else, and if you cook too much at one time, you will have uncooked, inedible noodles in the middle. For a great video, check out the original recipe, and go almost halfway down the page.
To assemble: place a small amount of chicken mixture in center of lettuce leaf. Top with rice sticks, chopped peanuts, and hoisin sauce. Wrap the lettuce around it as well as you can. You'll thank me, I already know.
---------------------------------
Last, but not least, I was looking for a quick and yummy addition to dinner last night and found this homemade bean dip recipe. It's got to be healthy--black beans and a few spices, and I'm totally convinced that tortilla chips count as a whole grain.
HOMEMADE BLACK BEAN DIP / HUMMUS
1 can black beans, rinsed and drained
1/2 t. apple cider vinegar
2-1/2 t. balsamic vinegar (I'm sure it wouldn't be ruined if you just used 1 T. of either vinegar)
1-1/2 T. ketchup (this was pretty ketchup-y; next time, I'll cut it down to 1 T.)
1/4 t. salt
1/4 t. onion powder (I substituted dried minced onion)
1/4 t. chili powder
Combine all in food processor; pulse until creamy. Add water to thin if necessary (I used 1 T.). Serve at room temp.
Monday, March 07, 2011
Recipe - Slow Cooker Buffalo Chicken Sandwiches
I tried a new recipe last week that everyone really liked. I was out of the house for most days, and I took advantage of my crockpot when I was home. I made these Buffalo Chicken Sandwiches, and served them with sweet potato fries, along with celery sticks and homemade blue cheese dip (just mixing cream cheese, plain yogurt, and mayonnaise to a dip consistency).
SLOW COOKER BUFFALO CHICKEN SANDWICHES
8 boneless, skinless chicken breasts
17.5 oz. bottle of buffalo wing sauce, divided
half of a (1 oz.) pkg. of dry ranch dressing mix
Toss the chicken into the crockpot with the dry ranch mix, and 3/4 of the bottle of wing sauce. Cook on low for 6-8 hours. (My chicken wasn't entirely thawed, so I turned it on high for a couple hours.)
Once the chicken has cooked, shred the meat and return to the crockpot. Serve on split buns with remaining wing sauce on the side.
You'd never guess something so simple would be so good. (Link to original recipe.)
SLOW COOKER BUFFALO CHICKEN SANDWICHES
8 boneless, skinless chicken breasts
17.5 oz. bottle of buffalo wing sauce, divided
half of a (1 oz.) pkg. of dry ranch dressing mix
Toss the chicken into the crockpot with the dry ranch mix, and 3/4 of the bottle of wing sauce. Cook on low for 6-8 hours. (My chicken wasn't entirely thawed, so I turned it on high for a couple hours.)
Once the chicken has cooked, shred the meat and return to the crockpot. Serve on split buns with remaining wing sauce on the side.
You'd never guess something so simple would be so good. (Link to original recipe.)
Sunday, August 15, 2010
My version of Marlboro Man Sandwiches
I've "known" Pioneer Woman way back when she was just another homeschool mom on a message board. I remember her early venture into blogging, and I read her little blog long before she bought her own domain name. But I don't remember her being famous for her recipes. She is now. Marlboro Man Sandwiches have been a long time favorite, but I've deviated much from PW's original recipe. My version:
MARLBORO MAN SANDWICHES
3-4 onions, sliced
~6 T. butter
2-3 lbs. cube steak, or other tenderized steak
seasoned salt
1/2 c. Worcestershire sauce
tabasco/hot sauce
sandwich rolls
Saute onions in a little butter until soft and light brown. Remove and set aside.
Slice cube steak against the grain and liberally season with the seasoned salt. Heat 2 T. butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, a few minutes on each side. (This never seems to work for me, I might need to try a higher heat to get a brown crust. I usually put all of the meat in at once, and it turns that grayish color, not as bad as that sounds.)
Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and the last 2 T. butter to finish the sauce. Add cooked onions. Stir to combine.
Sometimes we toast the rolls, but usually not. Everyone else in my family pours on a bunch of barbecue sauce. Sometimes we add sauteed mushrooms too.
MARLBORO MAN SANDWICHES
3-4 onions, sliced
~6 T. butter
2-3 lbs. cube steak, or other tenderized steak
seasoned salt
1/2 c. Worcestershire sauce
tabasco/hot sauce
sandwich rolls
Saute onions in a little butter until soft and light brown. Remove and set aside.
Slice cube steak against the grain and liberally season with the seasoned salt. Heat 2 T. butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, a few minutes on each side. (This never seems to work for me, I might need to try a higher heat to get a brown crust. I usually put all of the meat in at once, and it turns that grayish color, not as bad as that sounds.)
Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and the last 2 T. butter to finish the sauce. Add cooked onions. Stir to combine.
Sometimes we toast the rolls, but usually not. Everyone else in my family pours on a bunch of barbecue sauce. Sometimes we add sauteed mushrooms too.
Wednesday, April 15, 2009
Recipe -- Gourmet Turkey Deli Wraps; and fiasco
I've been dying to make these. I finally did tonight. I scarfed mine down. It worked well as a dinner on the run, or at least on the "stand," since the kids ate at the breakfast bar, and I stood on the other side.
Let's just say this might be great chick food, but it won't make Holly or Trevor's list of favorite things to eat. Remember--*I* thought these were great. My kids' reactions were HILARIOUS.
Trevor: MOM!!! (making a horrid face)
Me: Take a second bite, honey, you'll like it.
Trevor, taking a second bite: No, I won't! This is terrible. Who would put pear with TURKEY?????
Holly: Eww. WHAT is in here?
(chewing)
Holly: MOM! What in the world made you think we would like this?
(peers inside) (Seriously, there's a reason I made these without either H or T watching)
Holly: Yuck. It tastes like puke!
Mom, beginning to whine a little: That would be the blue cheese.
Holly: Well, it's disgusting.
My wonderful husband took one bite and never made a comment. Or a face. But he fixed himself an omelet. Holly looked through the fridge, gave up, and went to hide out in her bedroom. Trevor, my sweet boy, had a few encouraging comments: "Mom, I'm happy to make my own dinner!" And later: "That's okay, Mom, you a lot of times make stuff we don't like!"
Honestly, though, I wrapped up all the leftovers (lol), and I'm taking them to work tomorrow for my own dinner again.
Laura, if you come here, we can eat these together. :)
GOURMET TURKEY DELI WRAPS
2 T. water
2 T. red wine vinegar
1 T. oil
1/8 t. pepper
6 flour tortillas (I used a tastier sounding substitute)
3/4 lb. sliced deli turkey
2 medium pears, chopped
6 T. crumbled blue cheese
6 T. craisins
1/4 c. chopped pecans (or other nuts)
4 c. spring mix salad greens
Whisk together vinegar, water, oil and pepper; set aside.
Lay out tortillas on plates, and evenly top with remaining ingredients. Drizzle with dressing, and roll up. Secure with toothpicks if necessary. Serves 6. Not recommended for, or appreciated by, children. Or men.
Let's just say this might be great chick food, but it won't make Holly or Trevor's list of favorite things to eat. Remember--*I* thought these were great. My kids' reactions were HILARIOUS.
Trevor: MOM!!! (making a horrid face)
Me: Take a second bite, honey, you'll like it.
Trevor, taking a second bite: No, I won't! This is terrible. Who would put pear with TURKEY?????
Holly: Eww. WHAT is in here?
(chewing)
Holly: MOM! What in the world made you think we would like this?
(peers inside) (Seriously, there's a reason I made these without either H or T watching)
Holly: Yuck. It tastes like puke!
Mom, beginning to whine a little: That would be the blue cheese.
Holly: Well, it's disgusting.
My wonderful husband took one bite and never made a comment. Or a face. But he fixed himself an omelet. Holly looked through the fridge, gave up, and went to hide out in her bedroom. Trevor, my sweet boy, had a few encouraging comments: "Mom, I'm happy to make my own dinner!" And later: "That's okay, Mom, you a lot of times make stuff we don't like!"
Honestly, though, I wrapped up all the leftovers (lol), and I'm taking them to work tomorrow for my own dinner again.
Laura, if you come here, we can eat these together. :)
GOURMET TURKEY DELI WRAPS
2 T. water
2 T. red wine vinegar
1 T. oil
1/8 t. pepper
6 flour tortillas (I used a tastier sounding substitute)
3/4 lb. sliced deli turkey
2 medium pears, chopped
6 T. crumbled blue cheese
6 T. craisins
1/4 c. chopped pecans (or other nuts)
4 c. spring mix salad greens
Whisk together vinegar, water, oil and pepper; set aside.
Lay out tortillas on plates, and evenly top with remaining ingredients. Drizzle with dressing, and roll up. Secure with toothpicks if necessary. Serves 6. Not recommended for, or appreciated by, children. Or men.
Wednesday, April 18, 2007
Quick review on Marlboro Man Sandwich
I made these tonight for dinner using Pioneer Woman's recipe.
They were GOOD! I bought 2-1/2 pounds of tenderized boneless beef round steak instead of the little cube steaks that I use for Chicken Fried Steak. My onions were small and I could have used more than two. The 1/2 c. Worcestershire sauce was perfect (I worried that it might be too much), and my hot sauce isn't that hot, since I used a couple of good shakes, and I don't think anyone even noticed. I couldn't get my bread to brown up quite as nicely, but it got covered up by the meat anyway.
Holly, my pickiest eater, liked it. A lot. Trevor . . . well, Trevor isn't too picky. Robert will eat food that he doesn't think too much of, but he said he was already liking it just by the smell of it cooking. Before he even tasted it though, he poured on a bunch of bbq sauce and topped it with lettuce.
It was definitely a hit, something we'll make again. Soon.
They were GOOD! I bought 2-1/2 pounds of tenderized boneless beef round steak instead of the little cube steaks that I use for Chicken Fried Steak. My onions were small and I could have used more than two. The 1/2 c. Worcestershire sauce was perfect (I worried that it might be too much), and my hot sauce isn't that hot, since I used a couple of good shakes, and I don't think anyone even noticed. I couldn't get my bread to brown up quite as nicely, but it got covered up by the meat anyway.
Holly, my pickiest eater, liked it. A lot. Trevor . . . well, Trevor isn't too picky. Robert will eat food that he doesn't think too much of, but he said he was already liking it just by the smell of it cooking. Before he even tasted it though, he poured on a bunch of bbq sauce and topped it with lettuce.
It was definitely a hit, something we'll make again. Soon.
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