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Roast Beef Spread

8 Dec

From the kitchen of Cathy Knorr.  Makes great sandwiches and is super when used as a kettle chip or cracker dip or on celery.  Thanks, Mom!

Ingredients:

  • 5  lb Beef Roast
  • 1  Onion
  • 1 stalk Celery
  • 1 jar Salad Dressing
  • 1 T Horseradish
  • 2 T Spicy Brown Mustard
  • 1/2 cup Dill Pickle Relish
  • 1 T Salt & Pepper

Cook beef until well done.  Clean fat and bone off and discard, unless Lucy is watching, then throw in dog bowl.  A 5lb roast should cook down to about 3lbs of cooked meat. A meat grinder is necessary equipment. Run meat, onion and celery through on coarse plate. Mix in rest of ingredients and chill. Sometimes will not use a complete jar depending on your own taste and amount of creaminess. Will keep well in the fridge up to 2 weeks. You can experiment with this, like adding coarsely chopped peppers (I like the banana pepper), prefer Vidalia sweet onion, Seasoning Salt, Mrs. Dash, etc.

Sloppy Joe Loaf

17 Jan

sloppy joe loaf 1

Easy and tasty.  I like to drain the mixture before topping the loaf.  Nobody likes a soggy sandwich.

Ingredients

  • 3/4 pound ground beef
  • 1/2 cup chopped onion
  • 14 1/2 oz. can diced tomatoes
  • 2 T brown sugar
  • 2 T white vinegar
  • 1 pound loaf Italian bread
  • 1 1/2 cups shredded nacho-and-taco cheese blend

Brown ground beef and onion in a large skillet over medium heat, stirring until beef crumbles; drain and return to skillet.  Add tomatoes, brown sugar, and vinegar; cook, stirring constantly, 3 minutes.

Slice bread in half lengthwise; place on an ungreased baking sheet.  Bake at 425 for 5 minutes or until toasted.  Spread bread halves with meat mixture, and top with cheese.  Bake at 425 for 12 minutes or until cheese melts and loaf is thoroughly heated.  Cut each half into 3 pieces.

sloppy joe loaf 2

Recipe from Southern Living: Easy Weeknight Favorites

Photos by me, My Little Food Spot

Grilled Burgers

21 Sep

I love a nice medium burger with a juicy pink center.  Unfortunately, that’s not a very safe option for me, let alone my young’uns.  My dilemma: I want to practice good food safety, but I am sick of eating dry, overcooked hamburgers that I have to wash down with a glass of milk.  Enter: the moist maker.  Some people disgustedly call it “filler”, but I have discovered that about 1/4 cup of quick oats per pound of ground beef is just enough to hold the juices in and create a sumptuous, delectable hamburger.  Don’t forget the works.

Ingredients

  • 1 pound lean ground beef
  • 1/4 cup quick cooking oats
  • 1 tablespoon favorite seasoning (I use McCormick’s Hamburger or Misty’s Steakhouse)

Mix ingredients well (nobody wants a straight shot of salty seasoning in a single bite) and form into patties.  Grill over medium heat until juices run clear.  Top with your favorite condiments and enjoy.

Recipe and photo by me, My Little Food Spot

Chicken Cordon Bleu Sandwiches

27 Jul

In the dead heat of summer I found a recipe on foodnetwork.com for a broiled chicken cordon bleu sandwich.  It’s essentially chicken cordon bleu without all the work of pounding and stuffing and breading.  There was only one problem: it utilized the oven.  When we are having 100+ degree temps for seemingly weeks on end, I don’t bake anything unless I absolutely have to.  So I took the recipe from the broiler to the grill and altered some ingredients to use what I had on hand; provolone instead of mozzarella and Sam’s spring mix instead of watercress and arugula.  The result: a delicious, easy summer meal that doesn’t turn my house into a furnace.

Ingredients

  • 4 skinless, boneless chicken thighs
  • EVOO
  • Kosher salt and freshly ground pepper
  • 4 slices Black Forest ham
  • 4 slices provolone or mozzarella
  • 1 baguette
  • 3 tablespoons dijon mustard
  • 1 bunch arugula or other baby lettuce, tough stems removed

Preheat the grill.  Brush the chicken with 1 tablespoon olive oil and season with salt and pepper.  Grill chicken until cooked through.

While the chicken grills, slice baguette length-wise and cross-cut it into two sections; brush each piece with olive oil and sprinkle with salt and pepper.

Add bread, face down on grill.  Top each piece of chicken with 1 slice ham and 1 slice provolone.  Grill until cheese melts and bread is lightly toasted.  Season chicken with salt and drizzle with olive oil.

Spread the top halves of baguette with mustard. Toss the arugula with 1/2 tablespoon olive oil and season with salt and pepper.  Sandwich chicken and arugula between baguette halves.

Recipe inspired by foodnetwork.com

Photos by me, My Little Food Spot

Baked Parmesan Encrusted Tilapia Sandwich with Tomato-Basil Mayonnaise

27 Jan

My own little creation.  I had a second sandwich and probably shouldn’t have.  I cheated on the fish, but this took an easy frozen dinner to a whole new level.  I served it with some roasted cauliflower and tomatoes, seasoned with turmeric and cayenne and topped with fresh cilantro.  It looked really pretty and tasted pretty good, but I am undecided as to whether I would make it again.  It, therefore, does not currently meet mylittlefoodspot standards.

Ingredients

  • Frozen parmesan encrusted tilapia fillets, one for each sandwich (I used Treasures of the Sea, from Sam’s Club)
  • 1/2 cup real mayo
  • 1/4 cup finely chopped graped tomatoes, including their juices
  • 1 tsp. dried basil
  • 2 scallions, finely chopped
  • Tender baby greens
  • Hamburger buns, or sandwich bread of your choice

Bake fish according to package directions.  Combine mayo, tomatoes, basil, and scallions.  Spread on top side of sandwich buns.  Place fish on bottom bun and top with mixed greens.  Combine buns before serving and enjoy :0)

Recipe and photo by mylittlefoodspot

Sloppy Joes

16 Jan

Not as simple as a can of Manwich but way better.  A little spicy, a little sweet, a lot of good.  We served it with my mom’s famous (at least within our family) Andy’s Potatoes for a completely yummy meal.

Ingredients

  • 1 pound extra-lean ground beef
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 red pepper, diced
  • 1 can small red beans or pinto beans, preferably low sodium, drained and rinsed
  • 1 1/2 cups no-salt-added tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • 1 tablespoon molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • 3/4 teaspoon salt
  • Freshly ground black pepper
  • 8 whole-wheat burger buns

Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.

Recipe from foodnetwork.com

Photo by mylittlefoodspot

French Burgers

4 Nov

This is a Grandma Young signature dish.  We make it often, and while they’re never quite like hers, I have gotten Derek hooked on them as well.  It’s kind of like a barbecue-y, cheesy meatloaf, minus the dried, crumbled french roll, on a fresh buttery, garlic french roll.  I know which one I’d choose :0)

I tried for the first time today, to prepare the meat mixture in my food processor and it worked like a charm.  I shredded the cheese first then put the metal blade in, added the other ingredients and vroom vroom.  My 7-cup processor was borderline too small, so make sure yours is at least that big before trying it.

So as not to be wasteful, I also take the torn out middles of the rolls, brush them with butter, sprinkle with garlic salt and bake alongside the burgers for 15 minutes or so for some tasty homemade croutons.

Ingredients

  • 1 lb ground beef
  • 1 bunch green onion, chopped
  • 1 can chopped black olives
  • 1 1/2 cup grated cheddar cheese
  • 6 T barbecue sauce
  • 6 french rolls
  • butter
  • garlic salt

Mix ground beef, green onion, olives, 1 cup cheese and barbecue sauce.

Cut french rolls in half and scoop out soft center. Butter outside edge and bottom of each half. Sprinkle lightly with garlic salt.

Place on foil covered cookie sheet and fill with meat mixture. Sprinkle with remaining cheese. Bake @325F for 45 minutes.

Recipe by my grandma, Barbara Young
Photo by knorrbuzz