The Marlboro Man Sandwich- Pioneer Woman Style

Yesterday, my oldest child turned 12.  Mentally, that is such a milestone for him in my mind.  It is where he begins the transition from child to teenager.  That is so incredible to me.  It seems like he was so little just yesterday!  I am proud of the handsome, smart, kind man that he is becoming but I wish I could hold on to the child in him just a little longer.  

I made these sandwiches about a month ago and I posted pictures on facebook to tease everyone with their deliciousness.  I then promptly forgot to post them.  What a tragedy!  Thank goodness I came across the picture in my files!  I love the Pioneer Woman's original Marlboro Man's Favorite Sandwich but I think that this one is much better yet.  I cannot wait to make it again!

The Marlboro Man Sandwich- Pioneer Woman Style 

4 Tablespoons Butter

2 pounds Cube Steak (round Steak That's Been Extra Tenderized)

Kosher Salt

Freshly Ground Pepper

1 whole Large Yellow Onion, Halved And Sliced Thick

2 whole Green Bell Peppers, Sliced Into Rings

2 whole Red Bell Peppers, Sliced Into Rings

3 cloves Garlic, Minced

16 ounces, weight White Mushrooms, Sliced

2 Tablespoons (additional) Butter

1-1/2 cup Sherry (regular Or Cooking Sherry Is Fine)

4 Tablespoons Worcestershire Sauce

4 dashes Tabasco (more To Taste)

8 whole Deli Rolls (the Crustier The Better)

2 Tablespoons (additional) Butter

8 slices Cheese (Provolone, Swiss, Pepper Jack)

Preparation Instructions

Cut cube steak into strips against the grain. Season with salt and pepper. Set aside.

Heat 4 tablespoons butter in a large skillet over high heat. As soon as it's melted (but before it burns) brown strips of cube steak in two or three batches, about 1 1/2 minutes per side. Remove meat to a clean plate when brown. Set aside.

Reduce heat to medium-high. Add onions, garlic, green peppers, and red peppers and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.) Remove to a clean plate. Set aside.

Melt 2 add'l tablespoons butter to the skillet. Add sliced mushrooms and stir. Pour in sherry, then add Worcestershire and Tabasco. Cook over medium-high heat for five minutes, or until liquid has reduced by about a third.

Add in meat and vegetables, stirring to combine. Cook for just a few minutes to heat everything up, adding more sherry and Worcestershire (and Tabasco) as needed. Stir in 2 tablespoons butter at the end. Keep hot.

Toast halved deli rolls in plenty of butter until golden brown and crisp. Spoon meat/veggie mixture on the lower half of the bun, then spoon one or two tablespoons of pan sauce over the meat (it will soak into the bun.) Drizzle a little sauce on the underside of the top bun, too, for extra flavor and moisture. Top with cheese and broil for a minute or two, until the cheese is melted.

Serve immediately.

Source: The Pioneer Woman

Cobb Salad Sandwiches

It is hot.  It is humid.  When I walk outside, I immediately feel like I need to go shower.  When it comes to weather like this, there are 2 options in my book: sit outside by a body of water and take frequent dips in or hide in the house.  I spent yesterday outside on the lake and had tons of fun, but today I am hiding inside as much as possible.  My garden, as always, could really use some work but I just can't bring myself to do it.  Maybe tonight.  If it cools off {ya right}.  

No matter how hot it is, we need to eat.  What we don't need to do it heat up the house cooking.  Here is a great sandwich for the dog days of summer.  It is hearty and summery all at the same time.  As you can see below, I arranged our ingredients out on the island and let everyone build their own sandwich.  I made mine as the recipe states, but my kids kept theirs more basic.  No arguing, no heating up the kitchen, and everyone is happy.  Try this today!

 Cobb Salad Sandwich

4 croissants, cut in half lengthwise

4 lettuce leaves

1 tomato, sliced

4 slices of crisply cooked bacon, halved

8 slices of deli ham, turkey, or chicken

4 slices of red onion

2 hard boiled eggs, sliced

1 ripe avocado, sliced

1/4 cup blue cheese crumbles

mayonnaise, blue cheese dressing, or ranch dressing

Spread your choice of mayonnaise, blue cheese dressing, or ranch dressing on both halves of the croissant.

Layer one half of each croissant with lettuce, tomato, bacon, 2 slices of ham (or turkey\chicken), onion, sliced egg, 2 avocado slices, and a tablespoon of blue cheese crumbles. Place other croissant half on top and enjoy!

Source: Tablespoon

Ham & Cheese Sliders {With a Tasty Twist}

Do you need a quick weeknight dinner on a hearty appetizer for a get together?  If so, these are PERFECT.  I have made them several times and I just love them.  I have seen them posted on many food blogs and I know there is good reason for that!  These take a simple sandwich and transform them into something special with an easy sauce that tastes spectacular.  I have seen these sandwiches SO many places.  I think the first time was in a magazine years back...maybe Taste of Home or Quick Cooking? I have recently seen them on allrecipes, Tasty Kitchen, and a favorite blog of mine, The Girl Who Ate Everything.  Give them a try!

Ham & Cheese Sliders

24 good white dinner rolls (I prefer to use King Hawaiian Rolls, they really add another flavor dimension)

24 pieces good honey ham

24 small slices Swiss cheese (I sometimes do half Swiss, half sharp cheddar & both are delicious)

1/3 cup mayonnaise

1/3 cup miracle whip

Poppy seed sauce

1 T poppy seeds

1 1/2 T yellow mustard

1 stick butter, melted

1 T minced onion 

1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread lightly onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Mini-Mac Sliders

Thought I'd get one more post up quickly while I am baking some yummy zucchini bread up.  I hadn't been out to my garden much lately and you would not BELIEVE the number of zucchini that I picked out there last night.  Some of them are HUGE!  Not sure if they are still very good that big?  We shall see because I decided to seed and peel one of the larger ones and try using it in a bread.  I'm thinking maybe the larger ones would be OK for baking?  I'm learning.  I obviously don't know much since I am the person that planted SEVEN zucchini plants.  I'm sure I will have many more zucchini recipes to share soon;P

I made these Mini-Mac Sliders last night and I LOVED them.  Now, I'm not a big fan of McDonald's, but these were so much better.  My kids really enjoyed them too, sliders are always just perfect for small hands to hold and manage.  My oldest skipped the Secret Sauce, but I guess I expected that since he isn't big on any type of sauce aside from ketchup on his burger.

Here is what you will need to recreate the McDonald's Special Sauce:

Special Sauce:

1/2 c. Mayo

2 Tbsp. Creamy French Dressing

3 Tbsp. Sweet Pickle Relish

1 1/2 Tbsp. finely minced onion

1 tsp. white Vinegar

1 tsp. granulated Sugar

1/8 tsp. kosher salt (as you can see, I messed up and used regular)

Combine all ingredients and refrigerate until ready to use!

Here is what you will need to complete the burgers:

Mini-Mac Sliders

1 1/2 lb. Ground Chuck

2-3 Green Onions, sliced thin, then roughly chopped

1 Tbsp. Olive Oil

1 tsp. black pepper

1 tsp. kosher salt

Iceberg lettuce cut into super-thin strips (about 1 c.)

Pickle Slices

6 Colby Jack cheese slices

12 Slider Buns (I couldn't find them so I used dinner rolls which worked perfectly)

Combine the ground check with the green onions, olive oil, black pepper, and kosher salt.  Mix by hand until just combined and, then form 12 mini burgers- make an indentation in the center of each burger to prevent them from becoming much thicker in the middle than in the rest of the burger.  Little tip from Bobby Flay;) 

Place on a preheated grill pan (I used my regular outdoor grill) over medium high heat.  Cook 3-5 minutes per side or until cooked through.  Flip and repeat.  

Toast buns if desired (I do, I just can't live without toasted buns).  Top bottom bun with a slider, cheese, pickle, lettuce, sauce, and then top bun.  

Enjoy!

Source: Simply Scratch

Grilled Chicken Sandwich with Apricot Sauce

I am on a roll today, so I am going to try to post a few more recipes from my big backlog.

This is yet another recipe from The Pioneer Woman.  She has certainly been providing me with tons of kitchen inspiration lately.  Try not to be shocked, but this recipe contains NO BUTTER.  Now, that is a rarity for a PW recipe.  If you go easy on the olive oil, it really is a pretty healthy sandwich.  I really adored this sandwich, in fact, I think I really need to make it again, SOON.  The sauce was different, and I am really glad I tried it because it was unexpectedly delicious.  I will say, my kids did not care for it.  Next time, I think I will just let them put their own toppings on their sandwich, which probably will not include the red onions or the sauce.

Grilled Chicken Sandwich with Apricot Sauce

2 whole boneless, skinless chicken breasts, pounded to even out thickness (I marinated my chicken in Italian Salad Dressing)

Sliced Sourdough or other crusty sliced bread

Apricot Preserves

Mayonnaise

Dijon Mustard

Cayenne Pepper (optional)

Baby Spinach

Red Onion (thinly sliced)

Olive Oil

Season chicken breasts with salt and pepper (I skipped this and marinated them for about 4 hours in Italian Dressing).  Drizzle with olive oil (again, I skipped because the Italian dressing contains oil) and grill until they are cooked all the way through.  Wrap in plastic wrap and refrigerate until needed.

Combine equal parts apricot preserves, Dijon mustard, and mayonnaise.  Add cayenne to taste, refrigerate until needed.  

To assemble, spread apricot sauce on two slices of bread.  Top with chicken, red onion, and baby spinach.  

Serve cold or drizzle with olive oil and grill on a panini grill until browned (I don't own a panini grill so I use my George Foreman grill which works perfectly).

Delicious with kettle cooked potato chips.

Note: The original recipe uses an entire chicken breast for each sandwich.  I found this to be too much.  Once I pounded them out a bit, 1/2 breast was perfect for each sandwich.

Marlboro Man's Favorite Sandwich

Hello!  I am sure I have been sorely missed, it has been too long since I last updated this blog with a new recipe.  Funny, since I now have a huge backlog that I want to get up!  I will be posting several new ones today.  The thing is, I live in ND.  In ND we just DO NOT get enough really nice and hot weather, so I feel like I need to enjoy all the hot weather activities while I can, like taking the kids to the pool and NOT shivering the entire time.  This weekend we went tubing which was so much fun!  I couldn't believe it that my 7 year old loved it as much as he did!  

If you need a meaty, hearty sandwich, give this a try.  I just love these puppies.  Last time I made them though, I went a bit heavy on the hot sauce (which I love) and as a result my 2 younger kids wouldn't eat them.  Heavy means that I probably put in a good 2 Tbsp;)  Also, be advised that I cut the butter in this recipe in half.  If you want to go with the PW original, just double the butter each time you put it in.  I find it is delicious with just a stick, and my arteries thank me.

Marlboro Man's Favorite Sandwich

1 whole large (or 2 small) onions

1 stick butter

2-3 lbs. cube steak (tenderized round steak that's been extra tenderized)

Seasoned Salt

1/2 c. Worcestershire sauce

Tabasco Sauce, to taste

4 whole French/deli rolls (like Earthgrains)

Slice the onions & cook in 1 Tbsp. butter until soft and light brown.  Remove and set aside. 

Slice cube steak against the grain.  Season with seasoned salt.  

Heat 1 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.  

Add 1/2 c. (at least) Worcestershire sauce, 5-6 shakes Tabasco, and 1 Tbsp. butter.  Add cooked onions.  Stir to combine.

Butter halved French rolls and brown in skillet or under broiler in oven.

To assemble, lay bottom half of French roll on plate.  Place meat mixture, followed by a spoonful of juice from the pan.  Top with the other half of roll, cut in half, and devour!

Source: Thank you PW for another winner!

BBQ Chicken & Cheddar Sandwiches

As you can probably tell, I just love BBQ sauce flavored meats, as does my husband.  Heck, even my kids do!  Therefore, I am going to share a recipe that is decidedly NOT the first sandwich recipe featuring BBQ sauce.  It IS somewhat different though, not to mention very easy and delicious!  Next time I make this though, I am going to need to make MORE.  There was some grumbling from a certain person that wanted another sandwich.

Note to self!  Master Bread Outlet has Onion Rolls!  Everywhere else in town has, apparently, lost their mind and quit carrying them!

BBQ Chicken & Cheddar Sandwiches

4 strips of bacon, halved crosswise

3 chicken breasts (about 1 1/2 lbs.), cut into bite-sized pieces

salt & pepper

1 c. of your favorite BBQ sauce

1/2 chipotle pepper, optional ( I did not use because I didn't want to buy a can to use 1/2 of 1 pepper and they were fantastic without)

1/4 c. water

4 large onion rolls, split

1 1/2 c. shredded cheddar cheese

Preheat oven to 400 degrees.  Fry bacon in a large non-stick skillet over medium heat until crisp, about 4 minutes.  Transfer to a paper-towel lined plate and pour off all but 1 Tbsp. of fat.  Pat chicken dry and season with salt and pepper.  Cook chicken in bacon fat until browned on one side, about 4 minutes.  Flip chicken and add BBQ sauce, chipotle pepper (if desired), and water.

Cover, reduce heat to medium and simmer until chicken is cooked through and sauce is slightly thickened, about 8 minutes.  

Place onion rolls on a baking sheet.  Divide chicken mixture amongst the onion rolls, placing the chicken on the bottom portion of the rolls, cut side up.  Top with sauce, cheese, and bacon.  

Bake open-faced sandwiches in the oven until cheese melts and the rolls are golden-brown, about 4 minutes.  Top each sandwich with a toasted roll top.  

Source: Thank you Recipe Shoebox for the delicious and easy recipe!

Sloppy Joes

Doesn't it feel like summer is going by entirely too fast?  I can hardly believe July is already half over.  Yesterday, my husband and I celebrated our 10 year anniversary, which makes me feel like more than just the summer is flying by entirely too fast.  I am ashamed to say that we did zip for our anniversary.  I have always had such a hard time leaving my kids with people I don't know (especially teenagers I don't know) and I just don't really know any that are at the babysitting age very well.  I envy those that have willing grandparents close by.  What I would give for a relaxing dinner date with my husband once a month.  Well, before long I will have a teenager on my own since my oldest is already turning 11 next week *sob*.  Trust me, I don't want to rush that either.

Anyway, here is *gasp* a recipe.  A very good one at that.  The original recipe came from The Pioneer Woman but, since the recipe made too much for my family of 5 and I decided to modify it a bit (I also made it a tad healthier).  Shhh...don't tell anyone, but I think I might like it even more than my family sloppy joe recipe.

Sloppy Joes

1 1/2 lb. ground beef

1/2 med. onion, diced

1 medium green pepper, diced

3 cloves garlic, minced

1 c. ketchup

1/2 c. water

1 Tbsp. brown sugar, packed

1 1/2 tsp. chili powder

3/4 tsp. dry mustard

1/4 tsp. red pepper flakes (or more to taste)

1 1/2 Tbsp. Worcestershire sauce

Tabasco sauce, to taste

Freshly ground black pepper, to taste

Buns

Butter

Cook ground beef in a skillet over medium-high heat until browned.  Drain off fat and discard.  

Add onions, green peppers, and garlic.  Cook for a few minutes or until vegetables begin to get soft.

Add ketchup, water, brown sugar, chili powder, red pepper flakes and dry mustard.  Stir to combine and simmer 15 minutes, adding salt and pepper to taste, along with Worcestershire and Tabasco.  Taste and adjust seasonings if necessary.  

Spread rolls/buns with butter and brown on a skillet, griddle, or my favorite method, in the oven under the broiler (butter side up).  Sure, you could skip this step (and many do) but, trust me, you are missing the opportunity to take this sloppy joe to a new level.  

Spoon meat mixture over the rolls and top with a slice of cheese if you are feeling really naughty.  

Enjoy!  

Pizza Burgers

I must say, these were the best pizza burgers that I have ever had.  I think they would be even better with some sliced black olives and maybe some mushrooms.  My husband and kids would turn their noses up at them then, but if you have more adventurous eaters, it would be great!  

I invented this recipe last night.  I had pizza burgers on my menu for the month, and I forgot to write down the recipe I intended.  I was in a hurry, so I just created my own!  

Here is the meat mixture all ready to go!  May I add, I LOVE my new chop and stir?  Thank you Cyndee!

Pizza Burgers

1 lb. ground beef

1/2 c. minced onion

1/2 Tbsp. minced garlic

1/3 c. pepperoni, quartered

15 oz. jar pizza sauce (I used my own homemade)

Shredded Mozzarella

Buns, buttered and toasted

In a 12 inch skillet, combine ground beef, onion, and garlic.  Cook until ground beef is browned.  Add pepperoni and pizza sauce.  Simmer over medium-low heat for about 10-15 minutes.  

Serve on a toasted bun topped with mozzarella cheese!

Simple and delicious! 

Judge's Fantastic Shredded Pork

When my oldest son first started school, I hit the jackpot during his school's PTO meeting.  Every year, for the teacher meal during conferences, a local judge (and mom) would bring her famous shredded pork.  The teachers all were just nuts about it.  I was at the PTO meeting where she finally divulged her secret recipe and now you (if there is a you that reads this, lol.)  have hit the jackpot, because I am going to  share it with you!

Please ignore the ginormous bite taken out of my sandwich.    

Judge's Fantastic Shredded Pork

"Making shredded pork is more like an art that a science.  I've dabbled at this art for several years, and this is what works for me." -Local Judge who shall remain unnamed;p

1 whole pork loin

apple juice

water

bacon ends 

liquid smoke

minced garlic

BBQ Sauce (Famous Dave's preferred)

Slice the pork into 1-1/2 inch chops, and simmer in a mixture of apple juice and water.  Half and half works well.  Simmer for 20-30 minutes and drain the juice

Arrange the pork in a Dutch oven.  I add some bacon ends for flavor and a little liquid smoke.  Sometimes, I add garlic too.  Put in the oven at 250* for 5-6 hours.

When you remove this from the oven, there will be a lot of liquid in the Dutch oven.  I remove the meat and discard the bacon and any visible fat.  The meat shreds itself.  I strain some of the liquid from the Dutch oven and mix it with the shredded meat.  Then, I add BBQ sauce- I like Famous Dave's.

Put the shredded pork in a crock pot to serve to a large group.  I freeze shredded pork in portions which will allow me to heat it up for sandwiches for the family.  You can also use it to top potatoes or wrap it in tortillas.  

California BLT's

I'm baaaaaaaack!  Hockey season is now officially over.  We spent Thursday-Sunday in Grand Forks at the last hockey tourney of the year.  It was fun, back I must say, I am ready for a break.  My kids are currently in ZERO activities.  This never happens and I am kind of excited about it.  It will be nice to have a little break before they start summer hockey/camps/swimming/baseball this summer.  I think I need to find something for Grace to do soon though.  We are always so busy hauling the boys around that she kind of gets left out.  She is still little, but I vow to change that next year.  I can't wait for her to start dance in September!!!

A few weeks ago, I checked Barefoot Contessa At Home out from the library.  I LOVE to check cookbooks out from the library.  I try to check out a new one at least once a month.  I am currently due for a new one, but I am a bit afraid to go to the library and find out how much I have racked up in late fees.  With all the hockey tournaments/extra practices the boys have been going to, we just haven't had the time to head over to the library in far too long.  Anyway, here is a fantastic recipe that I made out of my Barefoot Contessa cookbook.  I know I will be making it again this summer, what a great twist on the classic BLT!

California BLT's

12 thick-cut slices smoked bacon

8 slices good white bread, cut 1/2 inch thick (bakery white/Pepperidge Farm Hearty White recommended, I used Texas Toast brand and that worked great too)

1/2 c. mayo (Hellman's recommended, I used light generic)

2 ripe Hass avocados

juice of 1 lemon

2 Lg. ripe tomatoes, thickly sliced

kosher salt and freshly ground black pepper

Preheat oven to 400 degrees.  Place a baking rack on a sheet pan and arrange the bacon on the rack in a single layer.  Bake for 15-25 minutes, until the bacon is browned and crisp.  Drain on paper towels and set aside.

Place 8 slices of bread on a sheet pan and toast them for 5 minutes.  Turn the slices and toast for 1 more minute, until all the bread is evenly browned.  (You should know, I cheated and used my toaster;P)  Place 4 slices on a cutting board.  Spread each slice with about 1 Tbsp. of mayo.  Cover the slices with a layer of lettuce.  Place 3 slices of bacon on each sandwich.  Peel the avocados and slice them 1/2 inch thick.  Toss the avocado slices gently with the lemon juice and arrange on top of the bacon.  Add a layer of tomato slices and sprinkle liberally with salt and pepper.  

Spread the remaining 4 pieces of toasted bread with 1 Tbsp. of mayo and place, mayo side down, on the sandwiches.

Makes 4 Sandwiches