Tag Archives: Breads

Baked Onion Bread

9 Sep

When my grandfather passed away, friends from all over brought by or sent TONS of awesome food.  One of our favorites was Sharon’s yummy, bubbly onion bread.  She was kind enough, at Derek’s persistence, to share her recipe.

Ingredients

  • one loaf sour dough bread, cut in pieces or halved
  • 1/4 cup butter
  • 1 cup mayo
  • 1/2 cup parmesan cheese
  • 1/2 cup chopped red onion
  • dash Worcestershire sauce

Combine butter, mayo, cheese.  Stir in chopped onion and Worcestershire.  Layer bread slices on baking sheet and top with butter and cheese mixture.  Bake at 400F for 20 minutes.

 

Recipe by Sharon Yeargan

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

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

Green Chile and Ground Beef Crescent Roll Pockets

4 Mar

This was a new recipe for me.  It was fairly simple and quick and I will definitely be making these again.

Ingredients

  • 1 1/4 pounds lean 90 percent ground round
  • 2 teaspoons salt, or to taste
  • 2 (8-ounce) packages crescent roll tubes
  • 2 (4-ounce) cans whole green chiles
  • 1 (8-ounce) pack shredded mild cheddar cheese
  • 1/2 medium onion, chopped
  • 1 pint light sour cream
  • 1 bunch scallions (about 8), diced
  • Black olives, chopped

Preheat oven to 375 degrees. Heat skillet on high temperature. Add ground round, salt to taste and brown for approximately 9 minutes. Roll out first package of crescent rolls onto a baking sheet. Separate into 4 individual squares. Do not separate into triangles. Lay one chile on each of the four crescent roll squares. Place 3 ounces cooked ground round on top of each of the 4 chiles. Sprinkle 1-ounce of cheddar cheese and chopped onion over the ground round on each of the 4 wraps.

Open the second pack of crescent rolls and place the same square piece over each of the wraps. Top each wrap with another ounce of cheese. Place the wraps in the pre-heated oven. Bake for 13 minutes. Dollop sour cream on each wrap. Top with diced scallions and black olives.

Recipe taken from 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

Tortilla Pie

17 Jan

Hadn’t made this one in a while and for some reason have never posted it.  It’s one of those I sometimes forget about, which is stupid because it is so easy and so good.  We had my mom over for dinner and we three adults finished it off (probably eating a little more than we should have).  I prefer it with the chicken but it doubles the amount of work because you actually have to break out a pan, unless you purchase pre-cooked chicken or have some extra on hand.  I’ve always used refried beans and the other night I used canned chicken and served it with a little sour cream on the side.

Ingredients:

  • 16 oz. can refried or black beans (whatever you prefer)
  • 1/2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 cup salsa or picante sauce, divided
  • 8-12 oz. prepared guacamole, divided
  • 1 cup shredded cheddar or Mexican cheese blend, divided
  • 8 (8-inch) whole wheat flour tortillas
  • about 1 cup cooked shredded chicken (optional)

Combine the first three ingredients, stirring well.  Place one tortilla in a greased 9″ cake pan or casserole dish; spread with half of bean mixture (and chicken, if desired) and top with another tortilla.  Spread with half cup salsa and top with another tortilla.  Spread with half of the guacamole and top with another tortilla.  Sprinkle with half of cheese and top with another tortilla.

Repeat layers with remaining ingredients, except cheese.  Cover and bake at 350 for 20 minutes; uncover and sprinkle with remaining cheese.  Bake, uncovered, another 3 to 5 minutes.  Cut into wedges to serve.  Garnish with sour cream and additional salsa and guacamole.

Recipe from Southern Living: Easy Weeknight Favorites

Photos by me, My Little Food Spot

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