Blackened Chicken

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I usually order blackened chicken whenever I can, but now that I've found a recipe that trumps my go-to restaurant order, I'm going to start making it at home! You can put this chicken on a salad, in a sandwich or eat it plain. Or you can do what we did and serve it with a refreshing dollop of homemade guacamole. It's amazing however you have it. Enjoy!

Printable Recipe

Ingredients

• 1 1⁄2 tbsp. paprika
• 1 tsp. salt
• 1 1⁄2 tsp. onion powder
• 1 1⁄2 tsp. garlic powder
• 1⁄2 tsp. pepper
• 1⁄2 tsp. black pepper
• 1⁄2 tsp. thyme
• 1⁄2 tsp. oregano
• Dash of cayenne pepper
• 6 chicken breasts
• 2 tbsp. butter, plus extra if necessary

Combine all seasonings in a shallow bowl.

Dredge each chicken breast in the spice mixture and shake off the excess.

Heat a large skillet to medium-high heat. Add butter and allow to melt.

Add chicken in an even layer and cook for 5-7 minutes per side, cooking in batches if necessary and adding more butter.

Remove from skillet and serve immediately.

Source: Adapted from Food.com

Slow Cooker Hoisin Pulled Pork

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Hey all! I know it's been awhile, but I'm back for Secret Recipe Club this month. I've been cooking lots, but it's hard to get some time on the computer with a newborn and toddler running around! Once I get in the swing of things, I promise I'll be back! But for now, expect sporadic recipe posts!

This month's SRC assignment was Sashi's blog over at Get Off The Couch and Cook. I'll admit there were a ton of recipes I bookmarked to try out, but these days new slow cooker recipes always grab my interest! The easier, the better :) My family loves pulled pork sandwiches, so I was excited to try out a new flavor profile other than traditional BBQ. These Asian-inspired sandwiches were scrumptious and were so easy to make. We love Asian dishes in our household so this was right up our alley! The pork was tender after a few hours and was falling apart. Enjoy!

Printable Recipe

Ingredients

• 1/2 cup pineapple juice
• 1/2 cup reduced sodium soy sauce
• 1/4 cup natural peanut butter (creamy or crunchy)
• 2 tbsp. honey
• 2 tbsp. jarred minced garlic
• 1 tbsp. rice vinegar
• 1 tbsp. sesame oil
• 1 tbsp. sweet chile sauce
• Freshly ground black pepper to taste.
• 3-4 lb pork loin
• Hamburger buns, for serving

In a small bowl, whisk together everything but the pork until well blended.

Place the pork loin in a 4-qt slow cooker and pour the pineapple-hoisin mixture over the pork.

Cover and cook on low 6-7 hours or on high 3-3.5 hours.

Shred in the slow cooker, removing any large bits of fat.

Serve on hamburger buns.

Source: Get Off The Couch and Cook

An InLinkz Link-up

Slow Cooker French Dip Sandwiches

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Bradley loves getting a lot of attention, and I'm more than willing to give him all the attention he needs (especially before the new baby comes). That makes it more than essential to have dinners on hand that I can either make in advance or that take little prep time. Slow cooker meals are ideal since I can throw everything in the crockpot and then have the rest of the day to devote to my attention-seeking son. 

Chris and I both love sandwiches (and Bradley loves everything!) so French Dip sandwiches immediately sounded like an easy win in my book. They were extremely easy to prepare and even better to eat. The au jus sauce had tons of flavor and was a delicious accompaniment to the sandwich. Enjoy!

Printable Recipe

Ingredients

• 1 (3-4 lb.) beef chuck or rump roast
• Salt and pepper
• 2 (10.5 oz.) cans beef consommé
• 2 (10.5 oz.) cans reduced sodium beef broth
• 1 tsp. Worcestershire sauce
• 1 envelope onion soup mix
• 1 envelop Au Jus gravy mix
• 8 sub buns, cut in half
• 16 slices Provolone cheese

Season the beef roast with salt and pepper.

In your slow cooker, add the beef consommé, beef broth, Worcestershire, onion soup mix and Au Jus gravy mix. Stir until combined. Add the beef. 

Cover and cook on low for 8-10 hours or on high for 5-7 hours.

Remove beef from slow cooker and shred using two forks.

Preheat your broiler.

Arrange the sub buns on a baking sheet. Top each half with the shredded beef and two slices of cheese. Place under the broiler for 2-3 minutes or until cheese is melted and bread is crusty. Remove from oven and place the second half of bread on top of the sandwich.

Meanwhile, skim fat from the juices in the slow cooker. Spoon juices into small bowls. Serve alongside bread as a dipping sauce.

Source: SK Original

Asian Pulled Pork with a Soy-Ginger Slaw

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I recently shared some big news on my personal Facebook account: Chris and I are expecting our second child! We couldn't be happier and we know that Bradley is going to be an amazing older brother. 

But one thing that comes with pregnancy is nausea, and, of course, my nausea always shows up right in time for dinner. That's why throwing something in the crockpot in the morning is a huge lifesaver for me. I can still get dinner on the table, but I don't have to worry about feeling queasy in the process!

Pulled pork is one of my favorite slow cooker recipes, so I decided to make a twist on that by using some of my favorite Asian ingredients. I let the pork shoulder sit in the slow cooker all day with some soy sauce, hoisin sauce, rice vinegar and chili garlic sauce to make an incredibly tender and incredibly flavorful pulled pork. I wanted a contrasting element to go on the sandwich, so that's where the soy-ginger slaw came into play. And you can't have a pulled pork sandwich without BBQ, so I made an Asian twist on that as well. This sandwich took a little time to make but was well worth it. Enjoy!

Printable Recipe

Ingredients

Pork:

• 4-5 lbs. pork butt or shoulder
• 1/2 cup reduced-sodium soy sauce
• 1/4 cup hoisin sauce
• 3 tsp. garlic, minced
• 1/2 tsp. ground ginger
• 2 tsp. seasoned rice vinegar
• 1 tsp. chili garlic sauce
• 1/2 cup reduced-sodium chicken broth

Asian Slaw:

• 2 1/2 cups cole slaw mix
• 1/4 cup seasoned rice vinegar
• 3 tbsp. reduced-sodium soy sauce
• 1/4 tsp. ground ginger
• 1 tsp. garlic, minced

Asian BBQ Sauce:

• 1/2 tbsp. canola oil
• 1/3 cup onion, diced
• 5 tbsp. hoisin sauce
• 2 tbsp. seasoned rice vinegar
• 1 tbsp. Asian fish sauce
• 2 tbsp. reduced-sodium soy sauce
• 1/2 tbsp. honey
• 2 tsp. garlic, minced
• 1/4 tsp. ground ginger
• 2 tbsp. ketchup

Other:

• Buns, for serving

Add the pork into a slow cooker. In a medium bowl, mix together the soy sauce, hoisin sauce, garlic, ginger, rice vinegar, chili garlic sauce and chicken broth. Pour mixture over pork. Cook on HIGH for 5-6 hours or LOW for 8-10 hours.

For the slaw: Mix the cole slaw mix, rice vinegar, soy sauce, ginger and garlic in a bowl. Stir to combine. Refrigerate for 1 hour or until ready to use.

For the BBQ sauce: Add the canola oil in a small saucepan. Add the onion and garlic and sauté for 3-4 minutes or until onions are translucent. Add the hoisin sauce, rice vinegar, fish sauce, soy sauce, honey, garlic, ginger and ketchup. Heat to boiling and cook for 5 minutes. Reserve until ready to use. 

Once the pork is done, remove it from the slow cooker and place it on a baking sheet. Use two forks to gently shred the pork. Skim the juices in the slow cooker to remove as much fat as you are able to. Return the pork to slow cooker and mix with juices. 

Grab a bun and add a heaping scoop of pork (drained) onto the bun. Top with BBQ sauce and a scoop of slaw. Serve immediately.

Source: Adapted slightly from Food Network

Grilled BBQ Chicken Wrap

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Chris grilled a ton of food for a recent BBQ we had with some friends, and instead of having leftovers the next day I wanted to switch things up! I turned the leftover BBQ chicken into a delicious wrap by adding lettuce, cheese, charred corn and an amazing BBQ sauce/Ranch dressing mixture! These are extremely simple to pull together and a perfect way to use up leftover BBQ chicken. Enjoy!

Printable Recipe

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup BBQ sauce, for grilled chicken
• 1 cup canned corn, drained
• 2 large burrito tortillas, warmed
• 1 cup Romaine lettuce, shredded
• 1 cup Cheddar cheese, divided

For sauce:

• 1/2 cup BBQ sauce
• 1/4 cup Ranch dressing

Preheat outdoor grill to medium-high heat. Lay chicken breasts directly over the heat. Grill for 3-4 minutes and flip. Spread BBQ sauce over both pieces of chicken. Cook for an additional 3-4 minutes or until cooked through. Remove from grill and cool slightly. Cut into thin strips. 

Add corn to a dry skillet and cook for 3-4 minutes or until lightly charred.

Meanwhile, make sauce by mixing the 1/2 cup BBQ sauce and Ranch dressing together.

Spread the sauce mixture evenly over each tortilla. Sprinkle lettuce evenly down the center of each tortilla. Top each with half of the corn, half of the chicken strips and half of the cheese. 

Roll up the tortilla like a burrito. Place in a dry pan, seam-side down, and cook for 3-4 minutes or until light brown and sealed. Use a heavy skillet to press down on the wraps while they cook. Flip the wraps and use the skillet to press down on the wraps again. Cook for an additional 3-4 minutes or until the other side is lightly brown.

Remove from pan and serve immediately.

Source: SK Original

Cuban American Panini

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Not wasting food was a big thing in my household growing up. My parents would literally make me sit at the dinner room table for what seemed like hours until I finished what was on my plate. They always said, "There are starving children in this world that would love to eat that," and it always worked. To this day I always try my hardest to not let things go to waste.

When I made a roast pork the other day, I was faced with tons of leftovers. I like to give my leftovers a facelift so we don't have to eat the exact same thing two days in a row, and this time in was in the shape of a Cuban sandwich. I used ingredients that I had on hand, so I found myself using American cheese in place of traditional Swiss or Provolone cheese. Both Chris and I enjoyed the change and happily ate a couple sandwiches each. See...leftovers don't always have to be bad! Enjoy!

Printable Recipe

Ingredients

• 4 rolls
• 2 tbsp. yellow mustard, divided
• 8 slices roast pork, thinly sliced, divided
• 16 slices deli ham, thinly sliced, divided
• 4 dill pickles, thinly sliced, divided
• 4 slices American cheese, thinly sliced, divided
• 4 tbsp. butter, softened, divided

Slice the rolls in half. Spread one side of each roll with the mustard. Divide the pork, ham, pickles and cheese evenly among the four rolls. Top the sandwich with the other half of the roll.

Heat a large pan over medium heat. Spread the softened butter on one side of each roll. Place the sandwich, butter side down, in the pan. Press down firmly with a spatula to flatten the sandwiches. Allow to cook for 3-4 minutes or until browned. Spread the remaining butter on the top side of the sandwiches and flip to cook the second side. Continue pressing down firmly with a spatula. Cook for an additional 3-4 minutes or until browned. Alternately, you can butter each side of each sandwich and put it in a panini press to cook. Serve immediately.

Source: SK Original

Open Face Meatball Sub on Garlic Toast

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I've been wanting a new photography board to take all of my food pictures on for some time now, and Chris was thoughtful enough to surprise me with a board he made me for Christmas. So it was only suitable that my first picture on my new board was a concoction Chris came up with!

I had both of our families over for Christmas dinner and made a typical Italian feast. Eggplant Parmesan, Lasagna and meatballs in homemade marinara sauce (both with and without meat) were on the menu. We had tons of leftovers, so Chris made these Open Face Meatballs Subs for dinner the next evening. He spruced up the bread with a garlic butter mixture and then topped it off with some Mozzarella cheese. They make you feel less guilty since less bread is involved, but they are still extremely filling and delicious. Enjoy!

Printable Recipe

Ingredients
Makes 2 servings

• 2 cups marinara sauce, homemade or store-bought
• 8 meatballs, cut in half
• 4 tbsp. butter, melted
• 1 tsp. garlic, minced
• Italian or French bread, cut into four 1/2" slices
• 1 cup Mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated

Make marinara sauce as directed, or use store-bought sauce and heat in a saucepan over medium heat. Add meatballs to the sauce and allow to heat through.

Meanwhile, preheat broiler to medium heat. Mix hot melted butter and garlic together. Spread butter mixture on both sides of each slice of bread. Place under the broiler for 1 minute per side, or until the bread is toasted and begins to turn light brown. Remove from the broiler.

Place bread on a baking sheet. Top each slice of bread with four meatball halves and a little sauce. Sprinkle Mozzarella and Parmesan cheese evenly over top of each slice.

Place under broiler for 1-2 minutes, or until cheese beings to bubble. Serve immediately.
Source: Chris Original

BBQ Meatloaf

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Well, it's back to school. And you know what that means? Sweatshirts, and pumpkin spice lattes, and apple picking, and boots and lots and lots of comfort food! Starting with meatloaf. This amazing, amazing meatloaf.

This is juicy and succulent and everything you would want when you think of BBQ meatloaf. My favorite part is the bottom, where the BBQ sauce hit the pan and started to char. It gives off great flavor and adds some nice crunch. Not only was this amazing plain, but it was even more amazing as a meatloaf sandwich. Plop a piece on a slice of bread and lunch is served! Enjoy!

Printable Recipe

Ingredients

• 1.25 lbs. ground beef
• 2 eggs
• 1/2 cup panko
• 3/4 cup BBQ sauce, homemade or store-bought, divided
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. garlic powder
• 1 tsp. dried chopped onion

Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray. Set aside.

In a large bowl, mix together ground beef, eggs, panko, 1/4 cup BBQ sauce, Worcestershire, garlic powder and onion. Transfer mixture to the baking sheet and form into a flat log shape. Spread remaining 1/2 cup BBQ sauce over top.

Bake for 50-60 minutes or until internal temperature reaches 160 degrees F.

Source: SK Original

Quick BBQ Pulled Chicken Grilled Cheese Sandwich

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Pulled chicken is extremely simple to make and not too time consuming. I often make a lot of pulled chicken at once, then put all the leftovers in separate ziplock bags and freeze them for future use. You can then toss it with your favor BBQ sauce, some mayo to make chicken salad, enchilada sauce...possibilities are endless!

Or you can put it in a grilled cheese sandwich. Oh. My. YUM. I've learned that the trick to a perfect grilled cheese sandwich is to cook it low and slow. There have been many occasions where I have tried to rush the process only to end up with burnt bread and cold cheese. It's not worth it, so just take your time and you'll end up with a gooey, cheesy masterpiece. Enjoy!

Printable Recipe

Ingredients
Makes 2 sandwiches

• 2 large boneless, skinless chicken breasts
• 5 cups water
• 1 cup BBQ sauce
• 1 tbsp. butter, divided
• 4 slices bread
• 1 cup Mexican blend cheese, shredded

Add the water to a large saucepan. Add the chicken and boil for 15-20 minutes or until cooked through. Drain and transfer to a cutting board. Allow to cool slightly. Use two forks to shred the chicken. 

Add the chicken back to the saucepan over low heat. Add the BBQ sauce and cook just until warm.

Add 1/2 tbsp. butter to a large non-stick skillet over medium heat. Place two pieces of bread in the skillet. Top each with 1/4 cup cheese, half of the chicken mixture, then the remaining 1/4 cup cheese. Top each with a slice of bread. 

Cook sandwich for 3-4 minutes or until cheese begins to melt and bread is golden brown. Add remaining 1/2 tbsp. of butter to the skillet and flip over each sandwich. Cook for an additional 3-4 minutes or until cheese is fully melted and the other side is golden brown. Serve immediately.

Source: SK Original

Philly Cheesesteak Sloppy Joes with Provolone Cheese Sauce

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If you're a hardcore comfort food lover, you have to try this sandwich. It's kind of like a Philly Cheesesteak...and kind of like a Sloppy Joe. The best of both comfort-food-worlds all rolled into one mouth-watering sandwich. Then topped with a creamy Provolone cheese sauce. As if the Cheesesteak/Sloppy Joe combo wasn't enough, right?

I was blown away by this sandwich. It took very little time to make and used very little ingredients, but the flavor was amazing. Chris and I both really loved the addition of peppers and onions to the beef mixture. (Plus it's a great way to sneak some veggies in for the kids.) The A-1 sauce gives it a little tang and the bold flavor that the beef just craves. Instead of melting slices of Provolone on top, I turned it into a thick and creamy cheese sauce. It's just amazing. You have to try this for yourself soon. Enjoy!

Printable Recipe

Ingredients
Makes 6 servings

• 1 lb. ground beef
• 1 tbsp. olive oil
• 1 large onion, chopped
• 1 green pepper, chopped
• 1 tbsp. cornstarch
• 1 cup beef broth
• 1/4 cup A-1 steak sauce
• 2 tsp. peppercorn steak seasoning 
• 1 tbsp. butter
• 1 tbsp. flour
• 1 cup reduced-fat milk
• 8 oz. Provolone cheese, chopped
• 6 hamburger buns

Brown beef in a large skillet. Drain fat & set aside. In the same pan heat olive oil & sauté onion & green pepper for 4 minutes until starting to soften. Return beef to the pan with the vegetables.

Whisk cornstarch into beef broth. Add the steak sauce, beef broth/cornstarch mixture and steak seasoning to the meat. Simmer for 10 minutes, stirring occasionally, until most of the liquid is absorbed.

Meanwhile, melt the butter in a small pot. Add flour and whisk constantly for 2 minutes. Slowly pour in milk, continuing to whisk, until mixture thickens. Turn off heat and add cheese. Mix until cheese is fully melted.

Toast hamburger buns (if desired) and top with meat mixture. Drizzle cheese sauce on top. Serve immediately.

Source: Adapted from Dessert Now, Dinner Later

Spicy Pepper Jack and Mushroom Sirloin Burger

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Trust me when I say you need to make a burger using ground sirloin. If you thought that the 95/5 blend in the grocery store was good, this stuff will make your jaw drop. And then quickly close again so you can finish chewing! It literally tastes like you're eating a ground up slab of the best steak you've ever had. The burger doesn't even need any accompaniments, but I chose to whip up some spicy mushrooms to go with peppery cheese on top. Just because I always need extras on my burgers. This is a burger you're going to want again and again. Enjoy! 

Printable Recipe

Ingredients

• 1 lb. ground sirloin beef
• 4 slices Pepper Jack cheese
• 4 buns

Mushrooms:

• 1 (8 oz.) package baby bella mushrooms, sliced
• 1 tbsp. butter
• 1/2 tbsp. Worcestershire sauce
• 1/4 tsp. red pepper flakes
• 1/4 tsp. garlic powder
• Salt and pepper, to taste

Optional toppings:

• Avocado, sliced
• Caramelized onions

Preheat an outdoor grill to medium-high heat. 

Divide the beef into four equal portions. Form into burger patties. Cook on the grill for 5 minutes per side, or until they reach your desired doneness.

For the mushrooms: (This can be done well beforehand) Turn a small skillet or saucepan on medium heat. Add butter and melt. Add mushrooms, Worcestershire sauce, red pepper flakes, garlic powder, salt and pepper. Stir to combine. The mushrooms will release a lot of water, but by the end of cooking they will absorb all the liquid in the pan. Cook for 7-10 minutes, or until mushrooms are tender and liquid is absorbed. 

To serve, place the burgers on a bun and top with some sliced mushrooms. Add avocado and caramelized onions, if desired.

Source: SK Original

Smoky BBQ Riburger on Cheesy Garlic Bread

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Some people collect coins. Some collect stamps. Some collect seashells. Me? I collect recipes. It's a bad, bad addiction. I have recipes in my online bookmark folder, on my Pinterest boards, in my recipe binder, on my refrigerator. They're seriously everywhere.

I had this recipe sitting around for a while, but it's one I knew I wasn't going to let fall by the wayside like the rest of them. Chris wouldn't have that either. We saw this sandwich being made on Food Network, and I immediately bookmarked it. And I'm SO so glad I did. I think the cheesy bread is my favorite part (obviously), but the tangy BBQ sauce that the riburger is coated in is just amazing. Especially when it gets a little charred while grilling. Top your sandwich with a refreshing dill pickle, and you've got yourself a meal. Enjoy!

Printable Recipe

Ingredients
Makes 4 sandwiches

BBQ Sauce:

• 2 cups regular BBQ sauce, homemade or store-bought
• 1 tsp. garlic, minced
• 2 tbsp.Worcestershire sauce
• 1 tsp. red pepper flakes

Ground Pork BBQ Riburger:

• 2 lbs. ground pork
• Kosher salt
• Black pepper

Garlic Bread:

• 1 stick melted butter (1/2 cup)
• 2 tbsp. minced garlic
• One 32-inch French loaf, split and halved
• 3 cups grated fresh mozzarella
• Dill pickles, sliced on the bias or to your liking, for garnish

For the sauce: Add the BBQ sauce, garlic, Worcestershire sauce and red pepper flakes to a small pot over medium heat. Simmer uncovered, for 5-10 minutes or until heated through.

For the burgers: Meanwhile, preheat the grill top to medium-high to high heat.

Form the ground pork into long and rectangular patties that fit the shape of the bread, keeping in mind that there will be 2 patties per half of bread. Sprinkle the exterior with salt and pepper and place on a hot grill top for 3 minutes. Flip and cook another 3 minutes. Turn off the heat and baste generously with the BBQ sauce. Flip and continue cooking for a couple more minutes, continuously flipping and basting the burgers.

For the bread: Place the rack in the middle of the oven and set the oven to broil. Mix the melted butter with the garlic and brush on the cut sides of the bread. Top with the cheese and place under the broiler just until the edges are lightly crisped, about 2 minutes.

For the sandwich build: After your garlic bread is done, place 2 burgers on each bottom half of bread. Top with some pickles and the top half of the garlic bread. Slice each portion in half, yielding 4 sandwiches. Serve with the remaining BBQ sauce on the side.

Source: Adapted from Food Network

Spicy Chicken Burgers with Bacon and Guacamole

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There's nothing I love more in the spring/summer months than a burger right off the grill. Well, that's a lie. I also love margaritas. And eating dinner outdoors. And the pool. Picnics are cool, too. And the beach. Okay, I guess I love some things more than burgers off the grill, but it's still pretty high up there.

These particular burgers are made with chicken and are packed with traditional Mexican flavors, like onions, cilantro, jalapeño, cumin and paprika. Top these bad boys with some spicy Mexican blend cheese, guacamole and bacon and it's pure bliss in your mouth. Enjoy!

Printable Recipe

Ingredients
Serves 4

• 1 lb. ground chicken
• 1/2 small onion, finely chopped
• 1/4 cup cilantro, finely chopped
• 2 tsp. garlic, minced
• 1 small jalapeño, seeded and chopped
• 1/2 tsp. ground cumin
• 1/2 tsp. paprika
• 1/3 cup Mexican blend cheese, finely shredded, plus extra for topping
• Salt and pepper, to taste
• 4 hamburger buns
• 4 slices bacon, cooked and broken in half
• Guacamole, for serving

Heat an indoor or outdoor grill to medium.

Transfer the ground chicken to a medium bowl. Add in the onion, cilantro, garlic, jalapeño, cumin, paprika, 1/3 cup cheese, salt and pepper. Mix all ingredients together just until incorporated

Form the mixture into four patties. Grill burgers until cooked through, about 5-7 minutes per side. Add extra cheese on top of burgers 2 minutes before being done.

Serve each patty on a burger bun topped with 2 halves of bacon and guacamole.

Source: SK Original

Sun-Dried Tomato and Mozzarella Panini with Olive Tapenade

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My parents recently took a trip to New York, and every time they do, they come back with a carload of goodies. This time, my bag of goodies included fresh Mozzarella cheese. I'm talking about the cheese that comes in a large ball in a container of water. The fresh, fresh stuff. I've always contemplated making fresh Mozzarella myself, but there's just too much science involved for me to even want to attempt it. I leave it to the professionals. They seriously know what they're doing.

I love having fresh Mozzarella plain or in a caprese salad, but it's also really good at melting. It starts oozing as soon as it hits heat. Sometimes I put it on pizza, but I also really love it in sandwiches. I had a few random things in my refrigerator that I thought would pair perfectly with the cheese on a panini, so I went to work and created a beautiful and delicious concoction. Olive tapenade adds a little saltiness, while the sun-dried tomatoes add some freshness. I literally scarfed this down. And I'm not sorry about it one bit. Enjoy!

Printable Recipe

Ingredients
Makes 2 sandwiches

• 2 (6-inch) slices French bread, cut in half horizontally
• 1/2 cup olive tapenade
• 4 slices fresh Mozzarella cheese
• Pepper, to taste
• 1/2 cup sun-dried tomatoes julienne cut with herbs, drained
• Olive oil

Preheat panini press to medium-high heat.

Spread olive tapenade onto the bottom of each slice of bread. Pat the slices of the Mozzarella with a paper towel to soak up some of the extra moisture. Top each with 2 slices of Mozzarella cheese. Sprinkle with fresh pepper. Top each with half of the sun-dried tomatoes. Close sandwich.

Brush grill with olive oil. Place panini onto press and heat until cheese has melted, about 5-7 minutes. Serve immediately.

Source: SK Original

Egg Salad Sandwich

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Forewarning: Don't attempt to make this when you are expecting company. Boiling and peeling eggs kind of masks the house with a foul smell for a couple hours. No one really appreciates that. And they might look at you funny. 

But if you aren't having company, give this sandwich a go. This is my mom's recipe which is pretty simple, straight-forward, and delicious. If you want to spruce it up a bit, you could add diced celery or green onions. I prefer to use light mayonnaise since I'm trying to eat healthy, but make sure you don't use Miracle Whip or one of those fat-free brands that tends to be a little sweeter. It completely changes the flavor. Enjoy!

Printable Recipe

Ingredients

• 12 large hard-boiled eggs
• 3/4 cup light mayonnaise
• 1 tsp. pepper
• 1 tsp. salt
• 1 tsp. mustard powder

Peel each egg and roughly chop. 

Place the chopped eggs in a bowl, and stir in the mayonnaise, salt, pepper and mustard powder. Stir and refrigerate. Allow to chill for at least 2 hours. Serve on a sandwich with lettuce.

Source: My Mom

Teriyaki Burger

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Apparently when Chris was younger, he used to put Teriyaki sauce on everything. Like everything. He actually still whips it out when we go to his parents' house and sometimes douses his mom's delicious cooking in it. I mean I get that the stuff is good, but...huh? I just don't get it. I don't even think I knew they even sold bottled Teriyaki sauce in the stores until I met Chris. Whoopsies!

So just for my husband, I decided to whip up Teriyaki Burgers. I put a good amount of the prepared sauce in the actual beef mixture, which made the burgers so tender and juicy. I also dipped the patties into the sauce before cooking them, which gave them some extra flavor. But it wasn't too overdone. There was a slight Teriyaki flavor, which was just enough. I really enjoyed these as well!

Printable Recipe

Ingredients
Makes 4 burgers

• 1.25 lbs. ground beef
• 3 tbsp. plus 1/4 cup Teriyaki sauce, divided
• 1/2 tsp. garlic powder
• 1/2 tsp. parsley flakes
• 1/2 tsp. dried minced onion
• 1 cup Mexican blend cheese, shredded
• 2 tbsp. oil

Mix beef, 3 tbsp. Teriyaki sauce, garlic powder, parsley flakes and dried onion in a bowl. Form into burgers. 

Heat oil in a large frying pan over medium-high heat. Pour remaining 1/4 cup Teriyaki sauce into a bowl. Dip burgers in sauce then immediately place into the frying pan. Cook 4 minutes per side. 

Once done, top with cheese. Cover and cook 1-2 more minutes until cheese is melted.

Source: SK Original

Lighter Steak and Cheese

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I originally posted this recipe back in 2008. It was actually my very first blog post, if you can believe it or not. I think my blog has come a long way since then and I thank all of you for your continued readership throughout the years! I love this little bit of space on the web that I can call mine and I really enjoy sharing my recipes and thoughts with everyone!

Chris is a big fan of this sandwich and requests it as often as he can remember. Since the Pioneer Woman's version is not the healthiest, I decided to switch up the recipe a little bit to lighten it up. I used reduced-sodium Worcestershire sauce, much less butter, and the butter that I do use is "light butter" so we can save some calories. I made this lighter version the other weekend without telling Chris, and he had no complaints about the taste whatsoever! I actually think it might even be better this way. Enjoy!

Printable Recipe

Ingredients

• 2 large onions
• 5 tbsp. light butter, divided
• 2-3 lbs. cube steak
• Lawry's seasoned salt
• 1/2 cups reduced-sodium Worcestershire sauce
• Hot sauce, to taste
• Provolone cheese
• 4 whole hoagie rolls

Slice onions and cook in 2 tbsp. butter until soft and light brown. Remove and set aside.

Slice cube steak against the grain. Season generously with Lawry's.

Heat 2 tbsp. butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.  If all meat does not fit in the skillet in a single layer, do it in batches setting the first batch aside while the second batch cooks.

Add Worcestershire sauce, 5-6 shakes hot sauce, and 1 tbsp. butter. Add cooked onions. Stir to combine.

Assemble sandwiches by topping with meat mixture, then placing two slices of Provolone cheese on top of each sandwich. Place under broiler (on high) until cheese melts and bun begins to brown. Remove from broiler, spoon some extra juice goodness on top, followed by the top of the bun.

Source: Adapted from The Pioneer Woman

BBQ Sloppy Joes

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I've mentioned many times before that Chris' preferred birthday dinner is sloppy joes from the can. I've tried on many occasions to make a homemade version that would be a suitable substitute, and although good, he still always reverts to the canned stuff. Until now!

I finally made a similar sandwich that Chris thoroughly enjoyed! Although the flavors stray from the traditional flavors he is used to, this is still a good option to switch it up. Barbecue sauce is the star of the show in this sauce and adds a smoky flavor to the tomato base. I snuck in some onions and peppers to provide us with some extra vegetables and they add a delightful crunch. This sandwich is easy to make and definitely a new recipe for the rotation...and maybe even Chris' birthday! Enjoy!

Printable Recipe

Ingredients
Makes 4 servings

• 1 lb. lean ground beef
• 1/2 cup frozen chopped onions and green peppers
• 1 (14.5 oz.) can diced tomatoes
• 1 cup ketchup
• 1/2 cup bottled barbecue sauce
• 4 hamburger buns
• 1/2 cup Cheddar cheese, shredded

Preheat oven to 350 degrees F.

Add the ground beef in a large skillet over medium-high heat. Wait 5 minutes then add the frozen onions and peppers. Cook until beef is no longer pink. Drain mixture well.

Return beef mixture to skillet. Stir in tomatoes, ketchup and barbecue sauce. Cook for an additional 5 minutes.

Top each bun with sloppy joe mix. Divide cheese on top of each. Put in the oven for 3 minutes or until cheese is melted. Serve immediately.

Source: SK Original