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.
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
- 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.
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.
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
- 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.
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.
6 c red cabbage, shredded
1/2 c green onions, chopped
1/2 c mayonnaise
2 tbsp milk
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
- 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.
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
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
4 sandwich rolls
2 tomatoes sliced
green lettuce, shredded
red onion, sliced
- 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!
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.
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
1/4 c pesto
1/4 c mayonnaise
4 ciabatta rolls, cut in half
- 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.
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!
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
- 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.
Growing up my dad used to live on the edge of Wyoming, right up against the Idaho border. I would go out and visit him several times a year. He lived in this gorgeous 3-story ranch house right next to a sheep farm. I always loved looking at the sheep. Especially in winter when those cute little white fluffy lambs were out in a snow-covered field. It wasn’t until I was a young teenager that I discovered that those cute little fluffy white sheep were raised to be someone’s dinner. I was appalled that anyone could eat such a cute little creature! That is, until I got my first taste of lamb. Yum-o! Sorry lamby, you taste too good not to eat.
Lamb is absolutely delicious and, in my opinion, like no other meat. It has this absolutely delicious rich flavor that is unlike any other meat. I have been wanting to try making lamburgers at home for sometime now but it can be difficult to find ground lamb. Just about every year my dad purchases and entire lamb from the sheep farm. When I saw him a couple of weeks ago he happened to still have some of the ground lamb leftover from his last purchase, so I bummed it off him just so that I could make these exotic burgers. These were mind blowing good. I felt so bad for my husband because he happened to have a cold when I made them and was unable to taste much of anything. Looks like I am going to have to make them again very soon. Aw shucks!
1/2 c mayonnaise
2 tsp cumin
1–1 1/2 lb ground lamb
salt and pepper
block of feta cheese sliced
red onion slices
green leaf lettuce
4 burger buns
- In a small bowl combine the mayonnaise and cumin and set in the fridge until ready to use.
- Season the ground lamb with salt and pepper.
- Form the ground meat into 4 thin patties.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the meat patties to the hot skillet and cook for 3–4 minutes.
- Flip the patties and add the slices of feta cheese to the patties.
- Continue cooking the lamburgers for another 4 minutes.
- While the meat is cooking, lightly toast the buns in the oven.
- Reduce the heat to low, and while the cheese finishes melting spread a good amount of the cumin mayonnaise onto the cut side of both the top and bottom buns.
- Arrange the lettuce and red onion on the bottom half of each bun.
- Top with the most delicious lamburger patty ever.
- Add the top of the bun to your masterpiece and enjoy!
This chicken burger is the love child of Mexican and American cuisine. It is delicious. Or should I say was delicious, because my husband and I each devoured ours. The entire thing. This had to be the most flavor packed chicken burger I have ever had. Usually when I think of turkey or chicken burgers I think of dry flavorless patties. Not the case with these bad boys! These jalapeño cheddar chicken burgers were incredibly moist and definitely not short on flavor. If you are looking for a way to spruce up the average burger, or even to cut some calories give these burgers a try. They are definitely unique and unlike any chicken burger you have probably ever had before, the perfect burger to enjoy with a refreshing Corona on a warm summer day. Ahhhhhh yeaaahhhhh. That’s what I’m talking about.
Note: These can definitely be cooked on the barbeque. I used my skillet because ground chicken tends to stick easily due to the low fat content.
1 lb ground chicken
1/2 c yellow onion, finely chopped
1/4 c fresh cilantro, finely chopped
2 tsp garlic, minced
2 tsp jalapeño, chopped
1 tsp ground cumin
1 tsp paprika
1/2 c shredded cheddar
kosher salt and pepper
2 tbsp olive oil
slices of cheddar cheese
sliced red onion
- Preheat oven to 350º.
- Combine ground chicken, onion, cilantro, garlic, jalapeño, cumin, paprika, cheddar, salt, and pepper in a bowl.
- Using your hands mix everything together.
- Form the mixture into 2–4 patties depending on the size you want.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the patties and cook for 5–7 minutes per side or until cooked through.
- While the patties are cooking toast the buns in the oven or 4–5 minutes.
- Place each patty on a bun and garnish with whatever your heart desires. (I would use all the garnishes I recommended if I were you.)
I am constantly on the hunt for tasty low carb recipes. This wonderful blog I follow, Low Carb Jabberwockey, is always giving me inspiration for new ways to try classic recipes, but without the carbs. The other day she posted a recipe for an egg salad wrap, basically egg salad on a leaf of romaine with tomatoes and avocados. Genius, I thought! Well it just so happens I had an abundance of hard-boiled eggs after Easter. Imagine that! I decided to take the Jabberwockey’s idea and make it my own. These turned out phenomenal! I think this is a great recipe regardless of if you are watching your carbs. Who needs boring ol’ sliced bread anyways? Not this gal!
6 hard-boiled eggs, chopped
1 celery stalk, diced
1 tbsp green onions or chives, chopped
1/4 tsp salt
1/8 tsp pepper
1/4–1/2 c mayo
2 tsp yellow mustard
4 leaves of romaine lettuce
8 slices of bacon, cooked
1/2 avocado, sliced
- In a medium bowl mix together eggs, celery, green onions, salt, pepper, mayo, and mustard.
- On each piece of lettuce place 2 strips of bacon.
- Top the bacon with a spoonful of the egg salad and a couple of the avocado slices.
- Grab a napkin and enjoy!
I am in love with almost any recipe that can be prepared in advance and then just tossed in the oven. This recipe is one of those! I recently made it when a couple of friends would be stopping by for lunch. It was a quick visit so I knew I didn’t want to be in the kitchen while they were there. I assembled the whole thing that morning and then just put it in the oven when they arrived. Not only is great if you are having a couple of guests over for lunch but it is perfect for a picnic or even camping. You can make the sandwich ahead of time and then just toss the foil wrapped sandwich on the grille and turn it once or twice to keep the bottom from getting too crisp.
This sandwich is made in one large sourdough loaf that can be cut into 3-5 individual servings. It is literally packed with delicious flavors that go together really well. There’s just something perfect about the combination of hearty chicken pieces and thinly sliced pastrami, especially when smothered with gooey melted Swiss cheese and pressed together with perfectly toasted bread. I promise that you won’t find anything like this is your local deli. De-lish!
large sourdough loaf
1 1/2 c Swiss, shredded
1/2 lb sliced pastrami
2 c shredded rotisserie chicken
1/2 c roasted red bell peppers
3 thin slices of red onion
salt and pepper
- Preheat oven to 400º.
- Cut an oval out of the top of the loaf and remove it.
- Tear out the inside of the bread leaving 1/2” thick bread shell.
- Spread mayonnaise and Dijon mustard on the inside of the loaf and the underside of the lid.
- Sprinkle half of the shredded Swiss in the bottom of the bread shell.
- Layer in pastrami, shredded chicken, roasted red peppers, onions, and remaining cheese.
- Season with salt and pepper.
- Place the sandwich lid back in place and wrap tightly in foil.
- Bake for 20–22 minutes or until the cheese is melted and all of the ingredients are warmed through.
- Remove sandwich from foil and place on cutting board.
- Cut into desired number of servings.