Brunch, Sandwiches

Recipe—Chicken & Waffle Sliders

Chicken & Waffle Sliders

It seems silly writing a post for a recipe that is basically made up of frozen store bought items but this is such a fun and easy dish to prepare for brunch, lunch, or even an appetizer so I just had to share, for a creative idea I suppose more than anything. 😉

I recently made them for a mimosa brunch and everyone loved them! Who doesn’t love the sweet and salty combination of a classic comfort dish in bite size portions?!? You can certainly make these from scratch, and I will probably try sometime soon, but it would obviously be far more work and you would end up having way more dirty dishes. Having such an easy dish allows you to focus more attention to preparing other items or even enjoying an extra mimosa or three.

Note: A box of Eggo Minis Waffles has 10 waffles and each one is divided up into 4 mini waffles for a total of 40 mini waffles which will yield 20 sliders.

INGREDIENTS
20 frozen chicken nuggets
box of frozen Eggo Minis Waffles
20 blackberries
20 toothpicks
1/2 c maple syrup

STEPS

  • Bake chicken nuggets per package instructions.
  • Toast the Eggo waffles per package instructions.
  • As the waffles finish toasting separate them into the 4 mini waffles.
  • Sandwich a chicken nugget between two waffles.
  • Skewer a blackberry with a toothpick and then the secure the waffle slider.
  • Drizzle with maple syrup.
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Sandwiches

Recipe—Crock-Pot Shredded Chicken Jalapeño Popper Sammy

I swear, I take one look at this photo and I instantly start to salivate. Jalapenos, cheddar, and cream cheese coming together in the perfect combination. Add in some flavor packed shredded chicken on big warm bun and you will have a super tasty sandwich. Not only do I love this recipe because it tastes amazing but I also love it because it takes no more than 3 minutes to prepare and maybe 5 minutes to finish. Just throw together some greens for a salad or some fries in the oven and you have a meal ready to go. Perfect for us working folks who never seem to have enough time at the end of the day.

INGREDIENTS
2 lb boneless skinless chicken breast
1 small onion, diced
2 tbsp garlic, minced
2 (10 oz) cans original Rotel Diced Tomatoes and Green Chilies
2 tbsp chili powder
1 tbsp cumin
1 tsp salt
1/2 c heavy cream
2 oz cream cheese
1 c cheddar cheese, shredded
1/4 c canned jalapeños, chopped
extra canned jalapeños for topping

STEPS

  • Place the chicken, onion, garlic, and Rotel in the crock-pot.
  • In a small bowl mix together the chili powder, cumin, and salt and sprinkle over all the items in the crock-pot.
  • Cover and cook on low for 8 hours or high for 4 hours.
  • Remove the cooked breasts from the pot and transfer to a cutting board.
  • Using two forks shred the chicken and place back into the crock-pot.
  • Cover the crock-pot and keep on low.
  • While the chicken is soaking up all those tasty flavors start the cheese sauce by heating the heavy cream over medium-high heat.
  • Allow the cream to come to a boil stirring constantly.
  • Whisk in the cream cheese until melted.
  • Add in the cheddar and chopped jalapeños and stir until smooth.
  • Assemble the sandwiches by placing a scoop of the shredded chicken onto the bottom of the bun (I use tongs to try and squeeze out the excess juice), then add a spoonful of the cheese sauce, add additional sliced jalapeños if desired, and top with the other half of the bun.
  • Chow down!

Recipe adapted from Food Fanatic.

Dinners, Sandwiches

Recipe—Black and Blue Sammy

Is your mouth watering just looking at this picture. Okay good. That means you are still alive. I am a sucker for beef with any kind of blue cheese. A filet with a blue cheese crust, I’m all over it. A burger with blue cheese crumbles, yes please. Just something about those flavors together is so perfect. When I saw this recipe I knew I had to try it. This sandwich is beyond decadent. The little bit or horseradish mixed in with mayo gives it a nice little bite and all the cheese melted over the tender beef. OMG! So good! And guess what? It is easy to boot! You cook the meat in a crock-pot allowing all those flavors to soak in and then all you have to do when you are ready to get your grub on is assemble them. Perfect lunch or dinner for these Sunday football games.

Note: I made these as meal sized sandwiches but they were super rich. If you are someone who really just wants rich food in a smaller quantity or want to feed more than four people, then consider making these as sliders. This recipe will make about a dozen sliders if you use small dinner rolls.

INGREDIENTS
2 lb beef chuck roast
1 tbsp brown sugar
1/4 tsp dried thyme
1/4 tsp celery seed
1 tsp granulated garlic
1 bay leaf
1/4 c soy sauce
4 large sandwich rolls
1 c mozzarella cheese, shredded
4 oz blue cheese crumbles
1/4 c mayonnaise
2 tsp prepared horseradish
1/8 tsp ground black pepper
1/4 c butter
2 tsp Worcestershire sauce
1/2 tsp poppy seeds
1/2 tsp sesame seeds
2 tsp dehydrated onion

STEPS

  • Place your roast in a crock-pot that has been sprayed with a non-stick spray. (This helps with cleanup.)
  • Sprinkle with the sugar, thyme, celery seed, and garlic.
  • Add the bay leaf and soy sauce to the crock-pot.
  • Cook for 4–5 hours on high of 7–8 hours on low.
  • Remove the meat from the crock-pot and shred using 2 forks making sure to pull out any fatty bits.
  • Add the prepared meat back to the crock-pot and keep on low heat.
  • Preheat oven to 375º.
  • Cut your dinner rolls in half and lay the bottoms on a baking sheet.
  • Using tongs grab a heap of the shredded meat and squeeze out all the excess juices and place on each bun bottom.
  • Sprinkle each meat pile with a bit of the shredded mozzarella and blue cheese crumbles.
  • Combine the mayonnaise with the horseradish and spread on the underside of each bun top.
  • Place the lids on the sandwiches.
  • Melt the butter in a small bowl and mix in the Worcestershire sauce, poppy seeds, sesame seeds, and onion.
  • Brush the butter mixture evenly over the tops of the sandwiches.
  • Cover the baking sheet with foil and bake for 10 minutes.
  • Remove foil and bake for an additional 10 minutes.
  • Chow down!

 

Recipe adapted from Heather Likes Food.

Dinners, Sandwiches

Recipe—Pork Tenderloin Sammy with Red Cabbage Coleslaw and Sriracha Sauce

Do you like tender flavor packed pork tenderloin? Do you like sandwiches? Do you like easy meals that require very little effort? How about the perfect balance of sweet and spicy with a nice little crunch? If you answered yes to all of these questions then I have the PERFECT sandwich for you! This has got to be the best sandwich I have had in a very long time. The meat has an incredible flavor and goes so well with the crunchy, slightly sweet, and super simple coleslaw and the Sriracha sauce is just the icing on the sammy. I could seriously eat these all day every day! I made my sandwiches meal size but I think this would be the perfect slider sandwich next time I am entertaining a group of guests. For lunch the next day I just took the leftover sliced meat, topped it with the coleslaw and added a drizzle of the sauce. It was a perfect low carb meal sans bun and the flavors just marinated into the meat making it even better than the night before. Seriously, make this sandwich. Your mind will be blown!

Note: When I get the sealed two pound pork tenderloin at our local store there is actually two small ones in the package. These worked perfectly! If you have one big one you may need to cook it for closer to 40 minutes.

INGREDIENTS
6 c red cabbage, shredded
1/2 c green onions, chopped
1/2 c mayonnaise
2 tbsp milk
kosher salt
pepper
2 lb pork tenderloin
3 tbsp brown sugar
2 tbsp dark chili powder
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/4 c olive oil
4–6 rolls
Sriracha sauce

STEPS

  • Place the shredded red cabbage and green onions in a large bowl.
  • In a small bowl whisk together the mayonnaise, milk, and some salt and pepper.
  • Pour the dressing over the cabbage and green onions and mix well.
  • Place the coleslaw in the fridge and keep cold until ready to serve.
  • Preheat oven to 375º.
  • Season the pork tenderloins with kosher salt and pepper.
  • Place the brown sugar, chili powder, cumin, garlic powder, and onion powder in a large Zip Loc bag and shake to mix.
  • Place the pork loin in the bag and toss to coat.
  • Add the olive oil to the bag and toss to coat.
  • Place the seasoned pork loin in a roasting pan or glass pyrex.
  • Bake for 30 minutes or until a thermometer reads 145º.
  • Remove the pork from the oven and allow it to rest for 10 minutes.
  • While the pork is resting place the rolls in the oven to warm and lightly toast them.
  • After the pork has rested slice it thinly.
  • Place several slices of the pork on each bun bottom, top with a generous amount of coleslaw, drizzle with the Sriracha sauce, and add the bun tops.
  • Chow down!

Recipe adapted from She Knows.

Dinners, Sandwiches

Recipe—Shrimp Po Boys

Hey ya’ll! One of my best friends is a true southern belle. I’m talking straight out of Alabama. I love the ways she says ya’ll and ma’am, and she calls a shopping cart a buggy, she makes banana puddin’ (one of may favorite desserts of all time), and that she drinks sweet tea. Okay, I love everything about her. She is just down right fabulous, a true belle. Since hanging out with her I have been channeling my own southern diva and trying some of the foods I hear her talk about. Made cheesy grits with shrimp for the first time ever the other day. Those things are dangerous by the way!

Well awhile back my friend and I were at some food trucks for lunch and she ordered a fried catfish po’ boy sandwich. It looked amazing! Po’ boy sandwiches are essentially a sub sandwich loaded up with some sort of fried fish. I knew as soon as I saw this sandwich that I wanted to try and whip up some of my own po’ boys at home for dinner. I am a huge shrimp fan so I opted to make shrimp po’ boys and well I declare, they were amazing! The crispy shrimp are just awesome, and make sure you don’t skip the remoulade sauce. The sauce is what makes these over the top delicious. I hope you and the fam enjoy these loaded sandwiches as much as we did!

INGREDIENTS FOR SHRIMP
3 tsp salt
3 tsp paprika
1 tsp cayenne
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2 cup panko bread crumbs
3 eggs
1 1/2 lbs medium shrimp, peeled and deveined
vegetable oil for frying

INGREDIENTS FOR REMOULADE
1/2 cup mayonnaise
2 Tbs. dill pickle relish
1/2 tsp. paprika
1 tsp. pickle juice
1/8 tsp. Tabasco Sauce
1 clove garlic, minced

ADDITIONAL INGREDIENTS
4 sandwich rolls
2 tomatoes sliced
green lettuce, shredded
red onion, sliced

STEPS

  • Combine all remoulade ingredients in a small bowl and chill until ready to serve.
  • Combine the salt, cayenne, pepper, garlic powder, onion powder, and panko in a shallow dish.
  • Whisk the eggs in a small bowl.
  • Dip the shrimp in the egg wash and then dredge in the seasoned panko mixture.
  • Fill a large skillet halfway up with oil and heat over medium-high heat.
  • Fry the shrimp in batches until they are a nice golden brown, about 3-4 minutes, and transfer to a paper towel lined plate. (Note: If they are turning dark too quickly remove the skillet from the burner and turn down the heat.)
  • Once all the shrimp are done fill each roll with lettuce, tomatoes, and red onion.
  • Place the shrimp in that bad dog and drizzle with the remoulade sauce.
  • Dig in!
Dinners, Sandwiches

Recipe­—Italian Sausage Burgers with Garlicky Greens

Italian Sausage Burgers with Garlicky Greens

I love a big thick juicy homemade beef burger just as much as any one else, but I also love coming up with tasty alternatives to the all American meal. When I saw a recipe for an Italian sausage burger on Huffington Post I knew I had to try it. I love the flavor of Italian sausage and like Popeye I love my greens. So I made my own little tweaks and made these fantastic Italian sausage burgers. They were awesome! They are definitely rich, but oh so tasty.

INGREDIENTS
1 lb bulk Italian sausage, formed into 4 thin patties
4 slices of provolone cheese
2 tbsp olive oil
2 tsp garlic, minced
1 bunch chard, kale, or spinach, inner stalks stripped out and greens chopped
salt
1/4 c pesto
1/4 c mayonnaise
4 ciabatta rolls, cut in half

STEPS

  • Heat a large skillet to medium-high heat.
  • Add the sausage patties and cook until browned on the bottom, about 5–7 minutes.
  • Flip the patties and cook on the other side for an additional 5–7 minutes or until cooked all the way through. (Top each patty with a slice of provolone during the last couple of minutes.)
  • While the sausage patties are cooking, heat the olive oil in a large skillet over medium-high heat.
  • Add the garlic and chopped greens.
  • Cook until the greens are wilted and tender and season with salt.
  • Place the ciabatta rolls in the oven to lightly toast and heat through.
  • In a small bowl mix together the pesto and mayonnaise.
  • Spread the cut side of each roll with the pesto mayonnaise.
  • Place the cooked patty on the bottom bun and top with cooked greens and top bun.

Recipe adapted from Huffington Post.

Dinners, Sandwiches

Recipe—Patty Melt

Patty Melt

Whenever I am getting ready to go on my bi-annual cleanse I allow myself one binge day and of course that includes my “last meal.” (It’s not really a last meal per say, but my last “bad” meal for 11 days.) This round I knew I needed something completely indulgent. I decided on one of my favorite types of burgers, a classic patty melt. A juicy ground beef patty smothered in cheddar and Swiss cheeses, some caramelized onions, and of course some 1000 island dressing. Heaven between two toasted slices of buttered sourdough toast. Go big or go home right? Well if you are looking for one of the best burger recipes ever give this a try. It is totally basic and completely wonderful!

INGREDIENTS
1 lb ground beef
2 tbsp Worcestershire sauce
salt and pepper
4 tbsp butter, divided
1 large yellow onion thinly sliced
4 slices cheddar cheese
4 slices Swiss cheese
8 slices sourdough bread
1000 island dressing

STEPS

  • Mix together the ground beef, Worcestershire sauce, salt, and pepper.
  • Form the meet into four thin patties.
  • Melt two tablespoons of the butter in a skillet over medium high heat.
  • Add the sliced onions and cook stirring frequently until they are a nice golden brown color, about 15 minutes.
  • While the onions are cooking heat a large skillet over medium-high heat and add the patties.
  • Cook the patties for 5 minutes and then flip over.
  • Add a slice of Swiss and a slice of cheddar to each patty.
  • Continue cooking the burgers for another 5 minutes or until cooked through.
  • Toast the slices of sourdough bread and spread one side of each slice with butter.
  • Spread the opposite side of each slice with a generous amount of 1000 island and keep them dressing side up.
  • Place a heap of the caramelized onions on 4 slices of the bread.
  • Add the cooked patty to the piles of onions and place the remaining slices of bread on top, dressing side down.
  • Binge!