Sandwich
I know I have expressed in the past that I am not a baker, BUT I came across this recipe from www.garlicandzest.com and thought it would make a great addition to my Easter table. Not only were these good for Easter dinner they made an amazing left over breakfast sandwich the next day with ham and egg! My biscuits were not as pretty as the ones I found on Pinterest but the flavor was definitely there. Just like yesterday’s post, this would be great for Mother’s Day or any luncheon!
Makes 8 biscuits
INGREDIENTS
2 1/2 cups all purpose flour
2 teaspoon kosher salt
1 Tablespoon sugar
1 1/4 teaspoons black pepper, freshly grated and divided
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup Parmesan, grated
1 cup plus 2 Tablespoons unsalted butter, very cold. Cut into small pieces
3/4 cup buttermilk
1/4 cup cream
2 Tablespoons Demerara sugar
DIRECTIONS
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl combine flour, salt, sugar, baking powder, baking soda, 3/4 teaspoon black pepper and grated cheese. Whisk to combine and add butter. Using a pastry cutter to cut the butter into the dry ingredients until it resembles a course meal, some larger pieces are ok. Add the buttermilk and stir until just combined. Lightly flour a work surface and turn the dough out on to it. Knead the dough just 2-3 times, just until it holds together in a solid shape, trying not to overwork. Pat out the dough until it’s about 1 1/2 inches tall. Using a 2 inch biscuit cutter cut into the biscuits but do not twist the cutter into the dough, press straight down. Assemble the scraps and pat down forming a 1 1/2 inch tall dough and continue making biscuits. Transfer biscuits to prepared baking sheet. In a small bowl combine the Demerara sugar and the remaining 1/2 teaspoon black pepper, stir to combine. Brush the biscuit tops with the cream and sprinkle with the sugar pepper mixture. Bake for 15-18 minutes serve hot from the oven or at room temperature.
Enjoy!
Jim was looking for something for lunch one day. I did not have anything planned but as I looked to see what I could throw together I came up with this simple sandwich that you could have for breakfast, lunch or dinner! This is a messy, but hearty sandwich so have your napkins ready. Jim did not only have one sandwich he had two, and it’s easy enough…he could make it for me next time!
INGREDIENTS
Amounts make one sandwich
1 English muffin
4-5 slices of roast beef
1 slice of provolone cheese
1 egg
1 Tablespoon of pre-made hollandaise sauce
DIRECTIONS
In a large skillet sprayed with non stick spray. Crack the egg into the pan and fry until the egg white is white but you still want the yolk to be runny when placed on the sandwich. While the egg is frying, add the roast beef to the pan beside the egg and top with the cheese. You want to warm the roast beef and slightly melt the cheese. Toast your muffin and warm the hollandaise sauce. To assemble the sandwich, place the bottom of the muffin on the plate top with the roast beef and cheese, add the egg and finally drizzle with the hollandaise sauce and top with the other half of the English muffin.
Enjoy!
I made this sub sandwich for our daughter Amanda and her better half Steve…and of course for us. This recipe can be done on the stove top or on the grill. When I made them on this particular day I made them on the stove but in the summer I will be grilling them! This is a fast and easy dinner to get on the table and you could even pan fry or roast the pepper and onion in advance. We like our sandwich buns toasted so those are easy and fast to toast under the broiler. Just don’t walk away from them as they will burn really fast!
INGREDIENTS
1 1/2 – 2 pounds chicken tenders
2 Tablespoons Cajun seasoning (found in the spice aisle of your grocery store)
1 Tablespoon brown sugar
1/2 to 1 cup of honey barbecue sauce
2 green peppers, sliced into strips
1 sweet onion (Vidalia), sliced into strips
4 Tablespoons olive oil, divided
1/2 cup sharp cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
6 sub rolls
DIRECTIONS
Combine the Cajun seasoning and the brown sugar. Place the chicken tenders in a Ziploc bag and sprinkle the seasoning over the chicken. Mix the chicken around to coat the tenders with the seasoning. Once coated, add enough BBQ sauce into the bag to coat the chicken evenly. This can marinate overnight or for as little as 30 minutes.
To cook on the stove top:
Add two Tablespoons of oil into two large separate frying pans.
Add the peppers and onion into one of the pans and cook over medium heat.
Add the chicken tenders into the second pan with oil and also cook over medium heat. Cook the chicken, turning occasionally until completely cooked through and the vegetables are tender.
Combine both of the cheese together and set aside. If you want the buns toasted place them split side up under the broiler for just a couple minutes keeping the oven door open and watching closely!
To grill:
Follow the same steps except grill the chicken directly on the grill grates over medium heat. For the vegetables you can use a BBQ vegetable grill pan and roast over the grill until tender. Toast buns split side down until lightly browned and assemble the same way as stove top method.
To assemble:
Place the buns on a plate, divide the cheese between the buns, add the chicken on top of the cheese and finish by adding vegetables to the top.
Serve warm.
Enjoy!
With Halloween just around the corner, I have a couple great recipes for your family. If you are having a Halloween party both of these recipes would fit perfectly. When our kids were young we always had big parties with family, friends and neighbors before the kids would go trick or treating. One of the things I always made sure of is having a pot or slow cooker filled with something warm. Living in NH the kids had been trick or treating in rain and snow and most always cold! This sloppy joe recipe serves 8, but can easily be doubled and kept warm in a slow cooker! We really liked this for a couple reasons. While is simmered on the stove top my house smelled really, really good. Secondly the flavor is a little bit sweet, nothing over powering, so this is very kid friendly. Trust me the adults will also enjoy this. Robby had two portions before it hit the table!
INGREDIENTS
2 pounds ground beef
1 large onion, chopped
1 1/4 cups ketchup
1/2 cup water
1 Tablespoon brown sugar
1 Tablespoon white vinegar
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/4 teaspoon allspice
8 sandwich buns, split
DIRECTIONS
In a large pot, cook beef and onion over medium heat until meat is no longer pink, drain excess fat. Stir in ketchup, water, brown sugar, vinegar, salt, mustard, chili powder and allspice. Bring to a boil and reduce heat to a simmer, keep uncovered. Simmer for 35-40 minutes. Spoon about a half a cup on to each of the buns and serve warm.
Enjoy!
I came across this recipe a few weeks ago and for the chicken it used a rotisserie chicken, but sadly when I went to the store they did not have any. So I changed things up a bit and used frozen crunchy chicken tenders! We liked the crunch that it brought to the sliders! This recipe comes together quick and would be a great game day item for sure!!
INGREDIENTS
1/2 bag of Tyson crispy chicken tenders
1 stick of unsalted butter, melted
2/3 cup wing sauce, I used Frank’s
A splash of Worcestershire sauce
1 Tablespoon of cornstarch
8 slider rolls
GORGANZOLA SLAW
1/2 bag of shredded coleslaw mix
1 jar of Marie’s Coleslaw Dressing or your favorite slaw dressing
1 green apple, chopped
3/4 cup crumbled Gorgonzola
Pepper to taste
DIRECTIONS
Bake the chicken according to package directions. Melt the stick of butter in a saucepan over medium heat. When the butter is melted, add the hot sauce, Worcestershire sauce and the cornstarch whisking until smooth and the sauce has thickened. When the chicken is cooked, remove it from the oven and dice the chicken into bite size pieces. Add the chicken pieces into the sauce and coat all of the chicken with the buffalo sauce. For the slaw,add all of the ingredients into a bowl mixing until well combined. To put the sliders together simply place some of your chicken on the bottom slider bun, top with slaw and add the top bun and serve!
Enjoy!
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