• Teriyaki Chicken Burgers

    Recipe adapted from Pinch of Yum.

    Ingredients:

    Burgers:

    • 1 lb. ground chicken
    • 1/4 c. teriyaki sauce
    • 1/2 c. panko breadcrumbs
    • 1/2 tsp. garlic powder
    • 1/2 tsp. salt, optional

    Sesame Slaw:

    • 4 c. shredded cabbage
    • 2 TBSP toasted sesame oil
    • 2 TBSP rice vinegar
    • 2 tsp. sugar
    • 1 tsp. salt
    • 1/2 c. chopped green onions

    Extras:

    • 2 TBSP avocado oil for frying
    • 4 brioche buns
    • Yum yum sauce (or mayo, sriracha, chili crisp, whatever sauce you like)

    Directions:

    1. Make the Sesame Slaw: Toss the slaw ingredients together. Taste and adjust.
    2. Make the Burgers: Combine chicken, teriyaki sauce, panko, salt, and garlic powder in a large bowl. Mix with your (clean) hands until well-combined. Form into 4 large patties.
    3. Fry the Burgers: Heat a bit of avocado oil over medium heat. Add the burgers to the hot pan and cook for 3-5 minutes until golden and mostly cooked through; flip to finish for another 2-3 minutes. Cook until no longer pink in the middle, or a meat thermometer registers at least 165F.
    4. Toast Buns:  Wipe out the skillet if there are burned bits left in the pan. Pop your buns into the skillet for just a second, cut side down over medium low heat, to get them lightly toasted.
    5. Assemble Burgers: Spread top and bottom buns with yum yum sauce, place a burger, and top with the sesame slaw. Press burgers together, slice into it, and enjoy your life. I love these so much.

    Teriyaki Chicken Burgers:

  • Bella’s Turkey Sandwich

    Recipe adapted from Bella Hadid.

    Ingredients:

    Basil Aioli:

    • 1/4 c. mayonnaise
    • 3 tablespoons fresh basil, sliced
    • 2 cloves garlic, finely minced
    • 1 TBSP mustard
    • Sprinkle of salt, to taste
    • 1 TBSP lemon juice

    Balsamic Vinaigrette:

    • 1/4 c. olive oil
    • 2 TBSP balsamic glaze
    • 2 tsp. red wine vinegar
    • 1/2 tsp. salt
    • 1 tsp. oregano, dried
    • 1/2 tsp. red pepper flakes
    • 1/4 tsp. black pepper
    • 1/4 tsp. basil, dried

    Sandwich:

    • 1 Sub roll, cut in half or Focaccia from Trader Joes
    • Pepperoncini, sliced, to taste
    • Cheese (any), sliced
    • Turkey, thinly sliced
    • Iceberg lettuce, thinly sliced
    • Red onion, thinly sliced
    • Tomato, thinly sliced

    Directions:

    1. Basil Aioli: Add mayonnaise, fresh basil, garlic, mustard, salt, and lemon juice to a small bowl. Stir and refrigerate.
    2. Balsamic Vinaigrette: Combine the ingredients for the balsamic vinaigrette in a small bowl and set it aside.
    3. Sandwich: Slice sub roll or focaccia in half (optional: toast bread/focaccia in a preheated 400F degree oven for 5-8 minutes). Generously spread the basil aioli on the the bottom half, and then layer the pepperoncini onto the aioli and gently press them in. Then add the cheese and turkey slices.
    4. In a bowl, combine 2/3 of the vinaigrette with the lettuce and onions and then add them on top of the cheese and turkey slices; then add the sliced tomatoes and finish with more dressing and a sprinkle of salt.

    Bella’s Turkey Sandwich:

  • Crispy Chicken Tortas

    Recipe from Cooking Con Claudia

    Ingredients:

    • Anaheim chiles (enough for your tortas)
    • Shredded cheese for the chiles
    • 1 lb. thin sliced chicken breast
    • 1 garlic clove, minced
    • 1 TBSP chili powder
    • 1 tsp. salt
    • 1 tsp. black pepper
    • 1 tsp. garlic powder
    • 1 tsp. onion powder
    • 1/2 tsp. ground cumin
    • 1/2 tsp. oregano
    • 3 eggs
    • 1/4 c. milk
    • 1 1/2 c. panko breadcrumbs
    • 1 c. parmesan cheese
    • Oil for frying
    • Tortas: Bolillos, mayo, chicken, chipotle mayo, guacamole, and roasted Anaheim chiles with cheese, chicken, chipotle mayo, and guacamole

    Chipotle mayo: Blend 1/2 c. mayo, 1/2 c. sour cream, 1 garlic clove, 2 +/- chipotles to your liking, Juice of 1/2 lemon, salt and pepper, and water to thin, if desired

    Directions:

    1. Roast your chiles in the oven on broil or your grill until the skins are charred; then place chiles in a Ziploc bag for 15 minutes; after 15 minutes peel the skins and remove the seeds; flatten chilles in the process.
    2. When closer to eating, place the chiles in a heated skillet and add cheese to the chiles and cook until cheese is melted.
    3. Meanwhile: prepare the chipotle mayo, if using, by placing all ingredients in a blender and blend until smooth, adding water as needed until reach desired consistency.
    4. Pound chicken breast into thin even portions.
    5. In a large bowl mix minced garlic through milk and then add the chicken to the marinade.
    6. In another bowl add the panko breadcrumbs and parmesan cheese.
    7. Take each piece of chicken from the marinade and coat it with the breadcrumb parmesan cheese mixture; discard any remaining marinade and breadcrumb mixtures.
    8. In a large deep skillet, heat the oil to 325F and fry the chicken.
    9. Heat a large table top skillet and butter the bolillo halves and cook until toasted.
    10. Assemble: To the bottom bolillo, add mayonnaise, then add the roasted cheesy chile, then the chicken, then drizzle with chipotle mayonnaise, then add the guacamole to the top of the bolillo; slice and enjoy!

    Crispy Chicken Tortas:

  • Turkey Cuban Sandwiches

    Ingredients:

    • 12 small Hawaiian rolls
    • Mayonnaise
    • Yellow mustard
    • 12 slices of thin Provolone, Muenster, or American cheese
    • Dill pickle slices
    • 1 lb. sliced turkey

    Sandwich Topping:

    • 4 TBSP butter
    • 2 TBSP brown sugar
    • 1 1/2 tsp. Worcestershire sauce
    • 1 1/2 tsp. yellow mustard
    • 1 tsp. minced dried onion

    Directions:

    1. Preheat oven to 350F. Line a jelly roll pan/baking dish with foil, and spray with cooking spray.
    2. Slice the rolls in half lengthwise, spread mayonnaise and mustard on the bottom buns; then add the cheese; then add then add the pickles; then add the turkey. Place the top half of the buns on top.
    3. In a small saucepan, add the sandwich topping ingredients, bring to a boil, and mix to combine.
    4. Top the sandwiches with the sandwich topping.
    5. Bake for 20 minutes or until tops have browned and the sandwiches are hot and the cheese is melted.

    Cuban Turkey Sandwiches:

  • Big Mac Sloppy Joe

    Recipe adapted from Buns in My Oven.

    Ingredients:

    Meat Mixture:

    • 1 lb. lean ground chicken, turkey, or beef
    • 1 onion finely diced (reserve about 1/4 c.)
    • 2 cloves garlic minced
    • 2 tsp. Worcestershire sauce
    • 1 1/2 tsp. salt
    • 1 tsp. cracked pepper

    Big Mac Sauce:

    • 1 c. mayonnaise
    • 1/4 c. ketchup
    • 1/4 c. dill relish
    • 1 TBSP distilled white vinegar
    • 1 tsp. onion powder
    • 1 tsp. smoked paprika

    Sandwiches:

    • 4 sesame seed buns see notes
    • 1 c. shredded iceberg lettuce
    • Reserved diced onion
    • 4 slices American cheese
    • Dill pickle chips

    Directions:

    Meat Mixture:

    1. Add the ground meat, onion, and garlic to a skillet over medium heat. Cook, stirring often to break up the meat, until meat has cooked through. Drain any excess grease from the skillet.
    2. Season the mixture with Worcestershire sauce, salt, and pepper.
    3. Remove from the heat and stir 1/2 c. Big Mac sauce into the meat mixture.

    Big Mac Sauce:

    1. Add all of the ingredients to a bowl and stir well to combine.

    Make Sandwiches:

    1. Spread some Big Mac sauce on the bottom bun.
    2. Place1/4 c. of shredded lettuce on the bottom half of each bun.
    3. Top with a slice of cheese.
    4. Spoon the meat mixture over the top of the cheese.
    5. Drizzle a spoonful of Mac sauce over the meat on each sandwich, to taste.
    6. Top each sandwich with pickles and diced onion and the top bun.
    7. Serve hot.

    Big Mac Sloppy Joes:

  • Easy Sloppy Joes

    Recipe adapted from Amber’s Kitchen.

    Ingredients:

    • 1 lb. ground chicken, turkey, or beef
    • 1/2 of a white/yellow onion
    • 2/3 of a 10 3/4 oz. can of tomato soup (or the whole can if you like it saucier)
    • 1 jar of “Homade Chili Sauce

    Directions:

    1. In a large skillet, cook the ground meat and the onion until each is cooked through and onion is translucent. 
    2. Add the tomato soup and the chili sauce. Stir to combine. 
    3. Turn heat to low and allow the sauce to simmer for 2-3 minutes.
    4. Fill some hamburger buns with meat mixture, and enjoy!

    Easy Sloppy Joes:

  • Turkey Grinder Sandwich

    Ingredients:

    • 1/2 c. mayonnaise
    • 1 TBSP red wine vinegar
    • 1 TBSP olive oil
    • 1 TBSP pepperoncini juice
    • 2 tsp. Italian seasoning
    • 1-3 tsp. sugar, more or less to taste
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 1 14oz. bag of shredded lettuce
    • 1/2 red onion, thinly sliced
    • 1/3 c. pepperoncinis
    • Sub rolls
    • Sliced turkey
    • Sliced cheese of your choice, muenster, provolone, etc.

    Directions:

    1. In a medium bowl add the mayonnaise through pepper, and mix until will combined. Taste and adjust seasoning if necessary. Then add the lettuce, sliced onion, and pepperoncinis and mix to combine.
    2. Slice the rolls and layer with turkey and cheese. You can toast the subs in a 350F oven, if desired. Then add the creamy lettuce mixture.

    Turkey Grinder Sandwich:


  • Sloppy Joes

    Recipe adapted from Lauren’s Latest.

    Ingredients:

    • Olive oil
    • 1 large onion, chopped
    • 1 green bell pepper, chopped
    • 2 lbs. ground chicken or turkey
    • salt and pepper, to taste
    • 2/3 c. baby carrots
    • 2 small zucchini, quartered
    • 2 1/2 c. ketchup
    • 1 1/2 TBSP Worcestershire sauce
    • 2 TBSP apple cider vinegar
    • 1/2 TBSP dried mustard
    • 1 TBSP chili powder
    • 2 tsp. cumin
    • 1/4 c. brown sugar
    • 1/4 c. water (or more) optional

    Directions:

    1. Heat olive oil in a skillet over medium high heat. Add the onions, bell peppers, and meat, and sauté until the meat is browned.
    2. Meanwhile, in a food processor add the carrots and zucchini and pulse until thick puree.
    3. 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.
    4. If eating straight from skillet, add 1/4 c. water (or desired amount), taste and adjust seasoning.
    5. If adding to crockpot, add the mixture to the crockpot (don’t add the water), cover and cook on HIGH for 3-4 hours.

    Sloppy Joes:

  • Italian Beef Sandwiches

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    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.

    Simply great food.

    Everyone LOVED them.

    Everyone REQUESTS them.

    Recipe adapted from The Slow Roasted Italian.

    Ingredients:

    • 3 c. of boiling water
    • 5 tsp. beef bouillon
    • 1 TBSP Worcestershire Sauce
    • 2 tsp. ground black pepper
    • 2 tsp. garlic powder
    • 1½ tsp. onion powder
    • 5 TBSP Italian seasoning
    • 1 tsp. crushed red pepper (to taste)
    • 1 (3 lb.) boneless beef chuck roast, trimmed of most fat

    Sandwich Fixings:

    • 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

    Directions:

    1. Turn 6 quart slow cooker to high heat.  Add boiling water, beef bouillon and Worcestershire.
    2. 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.
    3. 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.
    4. 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.

    Italian Beef Sandwiches:
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  • Quick Reuben Sandwiches

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    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

    Sandwiches:

    • Rye bread
    • Butter
    • Leftover corned beef, sliced and heated
    • sour kraut
    • Swiss cheese
    • Thousand island dressing

    Directions:

    1. Thousand Island Dressing: mix all ingredients together in a bowl.
    2. 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.

    Quick Reuben Sandwiches:

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