Meanwhile, in a food processor add the carrots and zucchini and pulse until thick puree.
Drain the meat. While meat is draining, in the same skillet used to brown the meat, add the pureed vegetables and cook for 2-3 minutes. Then add the ketchup through brown sugar and toss to combine. Add the meat back to skillet and toss to combine.
If eating straight from skillet, add 1/4 c. water (or desired amount), taste and adjust seasoning.
If adding to crockpot, add the mixture to the crockpot (don’t add the water), cover and cook on HIGH for 3-4 hours.
These sandwiches are delicious, and the meat is so flavorful. Your house will smell divine too! So easy to make in the crockpot and then toast them up on the oven when ready to eat. The roasted red peppers and mild/hot pepper rings brighten the sandwiches up and give them delicious flavor.
1 (3 lb.) boneless beef chuck roast, trimmed of most fat
8 hoagie rolls
16 slices provolone cheese
1 (16 oz.) jar roasted red peppers, sliced
1 (16 oz.) jar mild or hot sliced pepper rings
Turn 6 quart slow cooker to high heat. Add boiling water, beef bouillon and Worcestershire.
Combine remaining seasonings in a small bowl. Sprinkle over beef broth and whisk to combine. Add roast and flip to coat both sides. Cover and cook on high for 4 hours or low 8-10 hours. Shred beef by using two forks to pull it apart. Stir to coat all beef in the juices. Cook 1 additional hour covered. (Do not drain) Really not necessary, so you can skip this step.
When ready to serve: Slice rolls in half, place on a baking sheet and broil in oven for 2-4 minutes until bread is lightly golden brown.
Scoop beef on toasted roll and top with 2 slices of provolone cheese. Place back on baking sheet and broil until cheese is melted. Top with red pepper slices and mild pepper rings.
Here’s another really tasty recipe for quick Reuben sandwiches. To me what makes this sandwich is the homemade thousand islandish dressing. It’s easy, so don’t skip that step.
Thousand Island Dressing Ingredients:
1 c. mayo
1 c. ketchup
1/2 c. sweet pickle relish (I only had hot dog relish which is a mix of mustard and relish)
1 TBSP sugar
Leftover corned beef, sliced and heated
Thousand island dressing
Thousand Island Dressing: mix all ingredients together in a bowl.
Sandwiches: take a slice of rye bread, add corned beef, sour kraut, swiss cheese, and some dressing. Top with rye bread. Butter the top of the bread and put the sandwich butter side down in a hot skillet. Cook until bread is browned. Add some butter to the now top of the sandwich and flip it over and cook until browned.
These are really good and really easy sandwiches. Perfect for a weeknight meal. You can either use frozen breaded fish, make your own, or forgo the breading all together. I used frozen breaded fish…my kiddos love this!
Chicken shawarma is so good. If you’ve never tried it, seek out your nearest middle eastern restaurant and try some. If you’re like us and live somewhere where there are no middle eastern restaurants, this recipe comes close to some of the yummiest shawarma sandwiches I’ve ever had (be mindful that bad shawarma is just that, bad.)
I sauted the chicken until all the liquid was cooked off, then let the chicken get a nice golden crust. This crust simulates real shawarma taken right off the rotisserie spit, so I would definitely do this step.
Recipe adapted from the July 2008 issue of Cooking Light.
What you need:
Chicken marinade, below
Garlic sauce, below
Lettuce and tomatoes, optional
Juice of one juicy lemon
1 tsp. curry powder
2 tsp. olive oil
1/4 tsp. salt
1/2 tsp. ground cumin
3 garlic cloves, minced
1 pound skinless, boneless chicken breasts, cut into thin strips
2 tsp. olive oil
Add lemon juice, curry powder, 2 tsp. olive oil, salt, cumin and garlic in a zip top bag.
If chicken is frozen, allow to thaw just a bit so you can slice nice thin strips of chicken. If your chicken is already thawed, put it in the freezer for 15 minutes or so until it’s frozen enough to make nice thin strips.
Add chicken to marinade, and let marinate for 20 to 30 minutes.
Heat nonstick skillet over medium high heat. Add chicken mixture and saute. It won’t take the chicken much time to cook, but continue cooking until all liquid as cooked off and the chicken begins to get a crispy brown crust.
1/2 c. plain yogurt
2 TBSP tahini
2 tsp. fresh lemon juice
1/4 tsp. salt
3 garlic cloves, minced
Combine all ingredients in a bowl.
Take a warm pita, put chicken, garlic sauce and any toppings on (pickles, lettuce, and/or tomatoes). Enjoy!
Grilled cheese is delicious, and this recipe adds another dimension. By adding parmesan/pecorino Romano to the butter the sandwich develops a really nice crunch. This recipe is adapted from a recipe in the October 2008 issue of Southern Living.
1/4 c. butter
1 TBSP parmesan or pecorino Romano cheese
cheese slices of your choice
Butter for pan
Combine butter and parmesan/pecorino in a small bowl.
Heat some butter in your skillet over medium high heat.
Place cheese slices on your bread. Butter one side of the bread; when skillet is hot add sandwich cheesy butter side down; then butter the top of the sandwich with the cheesy butter. When bottom is golden brown, flip.
What is one to do with left over flank steak with lime marinade? Why turn the page of Great Food Fast, and there it is…Vietnamese Steak Sandwiches. The only thing I would do differently next time is make more of the sauce, because the sandwich was a bit dry with the sauce amount in the recipe. Sauce recipe below is for twice the amount as printed in the original recipe.
This sandwich is super tasty!
2 garlic cloves, minced
2 tsp. sugar
1/2 tsp. crushed red pepper
2 TBSP rice wine vinegar
2 carrots, grated
2 green onions, chopped
1/4 c. cilantro leaves, chopped
Sliced flank steak
In a small bowl, stir together the garlic, sugar, red pepper flakes, and vinegar.
In another bowl, toss together the carrots, green onions, and cilantro leaves. Toss with half the vinegar mixture.
Split and lightly toast the rolls, add carrot mixture and sliced steak; then drizzle with the sauce.