Slow Cooker Sloppy Joes

Ingredients

• 2-1/2 pounds Ground Beef 
• 1/2 whole Large Onion, Diced 
• 1 whole Large Green Bell Pepper, Diced 
• 5 cloves Garlic, Minced 
• 1-1/2 cup Ketchup 
• 1 cup Water 
• 2 Tbsp Brown Sugar 
• 2 tsp Chili Powder 
• 2 TBSP prepared Mustard (I use French's) 
• 1/4 tsp Red Pepper Flakes 
• 1 Tbsp Worcestershire Sauce 
• 1/4 cup Tomato Paste 
• 1-1/2 tsp Salt 
• 1/2 tsp Black Pepper

Instructions for Stove Top

1. Brown and drain ground beef, add in Bell Peppers, Onions and Minced Garlic. 
2. Cook over medium heat for 5 minutes. 
3. Add Ketchup, Water, Brown Sugar, Red Pepper Flakes, Tomato Paste, Salt, and Black Pepper. 
4. Cook over medium/low heat for 10 minutes or until warmed through. 
5. Serve on sandwich buns, toasted if desired. 

Instructions  for Slow Cooker

1. Brown and drain Ground beef. 
2. Add cooked Ground Beef, Bell Peppers, Onions, Minced Garlic, Ketchup, Water, Brown Sugar, Red Pepper Flakes, Tomato Paste, Salt, and Black Pepper to the slow cooker. 
3. Cook on low for 4 - 6 hours. 
4. Serve on Sandwich Buns, Toasted if desired.

Italian BLT Grilled Cheese

Ingredients:

Italian BLT Grilled Cheese:

• 4 slices bread (I used multigrain and type of bread would work)
• herb butter, recipe follows
• 2 slices of swiss cheese
• 2 slices of cheddar Cheese
• 4 slices of tomato
• ½ cup arugula
• 4 slices of prosciutto

Herb Butter:

• 2 tablespoon unsalted butter
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon basil, chopped
• pinch of salt
• pinch of pepper

Instructions:

1. To assemble the sandwich begin by heating a skillet on medium heat. Butter each side of bread with 1 tablespoon of the herb butter. Top with both cheeses, tomato, arugula and prosciutto. Cook flipping halfway through. Should take about 2 minutes on each side.
2. Crispy Prosciutto
3. Preheat oven to 350. Line Prosciutto on a parchment lined baking sheet and cook for about 10-12 minutes. Place on paper towels to drain grease. The Prosciutto will continue to crisp up as it cools.
4. Add Herb butter
5. Combine butter, parsley and basil together until combine. (I used a fork to break up the butter.) Season with a pinch of salt and pepper.

Philly CheeseSteak Sandwich!

Ingredients:

• 1 small onion, thinly sliced 
• 1/2 of a green pepper, thinly sliced
• 4-6 ounces button mushrooms, sliced 
• salt, pepper for seasoning 
• 1 and 1/4 pounds top sirloin steak 
• 1-2 tablespoons canola oil or vegetable oil 
• 4 soft hoagie 
• rolls 8 White american cheese slices or 8 pepper-jack cheese slices 
• Mayo or chipotle mayo

Chipotle Mayo Ingredients:

• 1/2 cup mayo
• 1 chipotle pepper in adobo sauce 
• 1/2 tablespoon sauce from the adobo pepper can
• 1 tablespoon lime juice 
• Dash of salt Dash of pepper

Instructions:

1. hour before cooking, place steak in the freezer.
2. When you’re ready to start cooking, pre-heat your oven to 400 degrees.
3. Melt 1 tablespoon butter in a large skillet over medium heat. Cook veggies until tender. 
4. While the veggies are cooking, remove the steak from the freezer and use a very sharp knife to slice the meat as thinly as possible against the grain.
5. When the veggies are done cooking, heat 1 tablespoon canola oil over medium high heat. 
6. Place 4 hoagie rolls in the oven for 5-7 minutes or until nice and warm, but not crunchy.
7. Add half the meat to the pan and season with a bit of salt and pepper. Cook for a few minutes until it is cooked through. Set aside. 
8. Heat a bit more oil if needed and cook the other half of the meat, seasoning with salt and pepper. Return the first batch of meat to the pan, stir in veggies if yo wish, and top with cheese. Use 8 pepper jack cheese slices for a spicy version, or 8 white American cheese slices for a classic version. Place the cheese over the meat and when it starts to melt, stir the cheese into the meat and veggie mixture. 
9. Divide the meat among the 4 hoagie rolls. 
10. If using chipotle mayo, combine all ingredients in a blender (mayo, chipotle pepper, chipotle sauce, lime juice, salt and pepper) and slather desired amount on each roll. Otherwise spread a thin layer of regular mayo on the roll. 
11. Cut in half and serve immediately.

Ratatouille Grilled Cheese

Ingredients:

• 2 cups each of diced zucchini, eggplant, and onion
• 3 cups cherry tomatoes
• ¼ cup olive oil, plus 1 tablespoon
• 4 cloves garlic, minced
• 5 sun-dried tomatoes, minced
• 1 tablespoon tomato paste
• 2 teaspoons dried Italian herb seasoning
• salt and fresh black pepper
• 2 tablespoons fresh basil, minced
• 2 tablespoons fresh parsley, minced
• 1 teaspoon Balsamic vinegar
• 6 oz. cream cheese, cut into ½ inch cubes
• 4 tablespoons butter
• 8 slices Italian bread
• 1 1/3 cup grated Gruyère cheese (or whatever you have on hand)

Method:

1. Preheat the oven to 400 degrees.

2.  In a large bowl, combine the zucchini, eggplant, onion, and cherry tomatoes with ¼ cup olive oil, minced garlic, minced sun-dried tomatoes, tomato paste, dried herbs, and salt and pepper to taste. Use your hands to mix everything together until very well combined. 

3.  Line a sheet pan with non-stick foil or parchment paper. Spread the vegetables evenly on the pan. Roast in the oven for about 40 minutes, stirring the vegetables once halfway through baking. Transfer to bowl and set aside. This roasted ratatouille mixture can be made in advance!

4. In a small bowl, combine the chopped basil, parsley, balsamic vinegar, and another tablespoon of olive oil. Toss the cooked ratatouille with the cubed cream cheese. Butter each slice of bread on both sides. In a large skillet, lightly brown each slice on one side. Flip the bread and spoon some of the ratatouille cream cheese mixture on four of the bread slices. Spread a couple teaspoons of the fresh herb mixture on the other four slices. 

5. Finally top the ratatouille halves with 1/3 cup grated Gruyère cheese and cover with the herbed bread.

Bon Appétit!

All-American Grilled Burger

Ingredients:

1 clove garlic, minced, or 2 Tablespoons finely chopped onion
2 Tablespoons catsup
1 Tablespoon steak sauce
1 Tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon cooking oil
Few dashes bottled hot pepper sauce
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns
American cheese slices (optional)
Lettuce leaves (optional)
Tomato slices (optional)
Red onion slices (optional)
Pickle slices (optional)
1 teaspoon vinegar

Directions:

For sauce, in a small saucepan combine garlic or onion, catsup, steak sauce, Worcestershire sauce, sugar, cooking oil, and hot pepper sauce.

Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; set aside.

In a medium mixing bowl combine ground beef, salt, and pepper; mix well. Shape meat mixture into four 3/4-inch-thick patties.

Grill meat on the grill rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no pink remains, turning once halfway through grilling time and brushing frequently with sauce.

To serve, split and toast the buns on the grill. Serve patties in buns with cheese, lettuce, tomato, red onion, and pickle, if desired.

Bacon Onion CheeseBurger

Ingredients:

8 strips bacon, cooked and broken into pieces
3 cups sliced onion
4 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 pound lean ground beef
2 Tablespoons Worcestershire sauce
1/2 teaspoon coarse ground pepper
2 cloves garlic, minced
1 cup shredded cheddar cheese, divided
4 hamburger buns

Directions:

In a large skillet cook onion in the 4 teaspoons hot oil over medium heat about 10 minutes or until golden brown; stir occasionally. Stir in bacon pieces, salt and 1/4 teaspoon pepper. Cover; keep warm.

Meanwhile, in a large bowl combine beef, Worcestershire sauce, the 1/2 teaspoon pepper, and the garlic. Divide into eight equal portions.

Shape each portion into a 4-inch diameter patty. Sprinkle half of the cheese evenly among each of four of the patties. Top with remaining patties, pressing down lightly and sealing edges well.

Grill patties directly over medium heat for 14 to 18 minutes or until done (160 degree F), turning once halfway through grilling.

Top burgers with remaining cheese the last 1 to 2 minutes of cooking time or until melted.

To serve, place patty on a toasted hamburger bun; top with bacon-onion mixture. Makes 4 sandwiches.

Double Salsa Burger

Ingredients:

1 large tomato, seeded and finely chopped
1/2 cup finely chopped green sweet pepper
1/4 cup finely chopped red onion
2 finely chopped, seeded jalapeno peppers
1 clove garlic, minced
1 Tablespoon snipped cilantro
1/4 teaspoon salt
1-1/2 pounds lean ground beef
2 cups shredded lettuce
1/3 cup finely shredded cheddar cheese
1/4 cup dairy sour cream and/or guacamole

Directions:

For salsa, in a bowl combine tomato, green sweet pepper, onion, jalapeno peppers, garlic, cilantro, and salt. Set aside 2 Tablespoons of the salsa. Cover and chill remaining salsa until serving time.

In another bowl combine ground beef and the 2 Tablespoons of salsa; mix well.

Shape mixture into six 1/2-inch-thick oval patties. Grill patties on an uncovered grill directly over medium coals for 13 to 15 minutes or until an instant-read thermometer inserted in side of patty registers 160 degrees F, turning patties once halfway through grilling time.

Arrange shredded lettuce on individual plates. Top with burgers, remaining salsa, and cheddar cheese.

Serve with sour cream and/or guacamole.

Chicken Salad Sandwiches

This is one of my favorite recipes to make. Just look at that flaky croissant. Sandwiches are always better on croissants. Always. These sandwiches follow my 3 magic rules: Fast & Easy. Cheap. Delicious. And they make great left-overs. If you are not a left-over person, like myself, then you will love these.

4 chicken breasts1 cup sour cream3/4 cup mayo2-3 Tbsp. white vinegarsalt, pepper, and garlic salt to taste3 green onions, chopped3 ribs of celery, chopped1 cup grapes (red or green), halved12 croissants
Place chicken breasts in crock pot and cover with 1/2 cup of water. Cook on low 8 hours. Place chicken in large bowl and shred. In separate bowl, combine sour cream, mayo, vinegar and seasonings. Add to chicken. Next, mix in green onions, celery, and grapes. You may want to add more sour cream/mayo mixture depending on how moist or dry you want your sandwiches. Refrigerate. Serve on croissants.

Monterey Chicken Sandwiches

Here is yet another sandwich-on-a-croissant recipe. Like I have said before, and will say again, sandwiches are ALWAYS better on a croissant! I'm sure there are some exceptions, but for the most part... 4 boneless, skinless chicken breasts1 bottle "homemade" ranch dressing (I use the Hidden Valley mix)2 cups bread crumbs4 slices Monterey Jack Cheese1 tomato, slicedLettuceAvocado4 large Croissants, sliced in half Dip the chicken breasts in ranch dressing, then in bread crumbs. Cook in skillet on medium-high heat, turning once until cooked through. Place a slice of cheese on the chicken right after you are done cooking it, but so that it still melts. Place chicken breast on bottom half of croissant, and top with lettuce, tomato and avocado. Smear a little Ranch dressing on top half of croissant, and place on top of sandwich. Enjoy!