Tag Archives: sandwich

Feb27

The Pioneer Woman’s steak sandwich

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I have wanted to try one of the variations of the Pioneer Woman’s Marlboro Man Sandwiches, so for Friday’s dinner, I decided on this one. It was quite delicious, and the perfect base for what we suspected might be a long night!

Cube Steak Sandwich
Adapted from The Pioneer Woman

3/4 lb of cube steak (tenderized steak)
seasoned salt
black pepper
butter
1 red bell pepper, thinly sliced into rings
1 onion, thinly sliced
1/2 lb crimini mushrooms, in thick slices
2 cloves of garlic, minced
1 T worcestershire sauce
1/3 c sherry
Tabasco
2 rolls
cheese (I used mozzarella)

Slice the cube steak into strips against the grain. Season with seasoned salt and pepper.

Heat a skillet over high heat, melting a tablespoon of butter in the pan. When the pan is hot, add the steak and allow to brown on one side. Flip after a minute or two, and allow to finish cooking. Remove from the pan.

Reduce the heat to medium high. Add a little bit more butter or oil to the pan if necessary, then add the onions, garlic, and bell pepper to the skillet. Cook for a few minutes, until soft but with a little bite left. Remove from the pan.

Add the mushrooms to the pan, then add the sherry, worcestershire, and a bit of Tabasco. Allow to simmer for a few minutes, stirring, until the liquid has reduced by a third. Add the meat and vegetables back to the skillet and combine. Allow the meat to heat through.

Halve and toast the buns (with butter if desired). Spoon some of the sauce over both sides of the bun. Add the meat and vegetables to the bottom bun, then sprinkle with cheese. If desired, melt the cheese in the broiler (I didn’t bother since my cheese was already shredded). Then add more meat and vegetables, and cover with the top of the bun.

Enjoy!

Feb15

Chicken meatball sandwiches

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Since last night was the casual portion of our Valentine’s Day celebration, I wanted to make something comforting but light-ish to eat at home before going to the movies.  Chicken meatball sandwiches totally fit the bill.  I love these in a sandwich, but you can of course eat them over spaghetti for a Lady and the Tramp style Valentine’s Day!

Chicken Meatball Sandwiches

For the meatballs:
1 lb ground chicken
3 cloves garlic
1/4 onion, finely chopped
1 egg
1/3 c breadcrumbs
1/4 c parsley, finely chopped
1/4 c grated parmesan cheese
kosher salt
black pepper
1 T olive oil

For the tomato sauce:
1 28 oz can whole peeled tomatoes
3 cloves garlic
1/2 onion, chopped
1 T olive oil
1 T butter
1/2 tsp red pepper flakes
1/2 tsp dried oregano
basil

For the sandwiches:
baguette
mozzarella cheese

Preheat the oven to 400 degrees F.

To make the meatballs, combine all of the ingredients except for the olive oil in a mixing bowl. Mix together with your hands (don’t over-combine though, it will make them tough). Drizzle the olive oil onto a baking sheet, then roll the balls into one-inch balls. Place the balls on the baking sheet and roll around in the oil.  Bake for 20 minutes.

Set one meatball aside for your chihuahuas!

To make the sauce, heat a pot over medium heat with the olive oil and butter. Saute the onions and garlic until soft. Season with salt, pepper, oregano, and red pepper flakes. Add the tomatoes and about a cup of water. Simmer for at least 20 minutes. I would normally add some finely chopped basil towards the end, but we were out because Paco made an enormous batch of pesto. Luckily, the canned tomatoes that I used had basil in them (not as much basil flavor, but definitely enough for this recipe). When the meatballs are ready, add them to the sauce, and simmer for at least five minutes (or up to an hour).

 

To assemble the sandwiches, slice the baguette into 4-inch pieces. Cut long-ways, but not all the way through. Arrange meatballs and sauce on the bread.

Sprinkle cheese on top.

Place in a 400 degree F oven for a few minutes, until the cheese is melted.

Feb2

Chicken salad with apples

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I used my leftover roast chicken to make a simple and delicious chicken salad. I like something sweet in my chicken salad, as well as a variety of textures, so I added apples.

Especially considering that it took five minutes to make, it was ridiculously good.  You can use any type of chicken, but I think that the roast chicken made it more flavorful. If you don’t have a roast chicken lying around, you could buy a pre-made one from the supermarket.

Chicken Salad with Apples

2 c. chicken, diced or broken into small pieces
3 ribs celery, finely sliced
1 apple, diced
1/3 c mayo
kosher salt
lemon pepper
black pepper

Combine all ingredients in a mixing bowl. Season to taste with salt and pepper. Serve on toasted bread as an open-face sandwich.

Jan25

Sweet and Tangy Cole Slaw

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I use this cole slaw as a side dish or as a topping for sandwiches or tacos. I like my slaw to be pretty tangy, but you can reduce the vinegar to mayo ratio if you prefer a creamier slaw. The sweetness mainly comes from the carrots, so you can adjust this as well if you want a spicier/more onion-y slaw.

Sweet and Tangy Cole Slaw

1/2 head cabbage, shredded
4 small carrots, peeled and shredded
3 green onions, sliced
1 jalapeno, halved longways and thinly sliced
1/2 c cilantro, roughly chopped
1/4 c mayo
1/4 c apple cider vinegar
kosher salt
black pepper

Put the vegetables in a large bowl.

Combine the mayo, vinegar, salt, and black pepper in a small bowl.

Add the dressing to the vegetables. Taste and adjust seasoning as necessary.

Jan24

Slow-cooker pulled pork

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On weekends, I make pulled pork in the oven. The delicious smell of roasting pork will fill your house and get your guests excited for the meal to come. However, this slow-cooker method is perfect for making pulled pork during the week, if you have to leave the house, or when you don’t want to heat up the house by turning the oven on.

Slow-Cooker Pulled Pork

2 1/2 lbs pork shoulder, trimmed of excess fat
1/2 onion, sliced
2 cloves garlic, sliced
3/4 tsp kosher salt
black pepper
cumin
chili powder
3/4 c bbq sauce
1/4 c water
1 T mustard
1/4 c apple cider vinegar

Line the bottom of a slow-cooker with the onions and garlic. Add the pork shoulder, then season with salt, pepper, cumin, and chili powder.

Add enough water to cover about 2/3 of the pork, then cover and cook on the high setting for 4-6 hours, or the low setting for 8-10 hours.

When the pork is tender, remove it from the slow-cooker and allow to cool. Shred the meat with two (large) forks or your fingers.

Remove the cooking liquid and onions from the slow-cooker. Return the shredded pork to the slow-cooker, then add the bbq sauce, mustard, 1/4 c of water, and apple cider vinegar. Stir to combine, then cook for another hour on the low setting.

I served this on toasted rolls with cole slaw.