Showing posts with label sandwiches. Show all posts
Showing posts with label sandwiches. Show all posts
Friday, April 11, 2014
.campbell's slow cooker sauces. {husband's choice}
Thursday, June 2, 2011
.meatball sandwiches. {husband's choice}
Let me start by saying that these meatballs from Trader Joe's are my new favorite meal addition! They are so unbelievably tasty, simple, healthy and affordable how could you go wrong?! In my attempt to focus on simple meals in the next few months I thought I would try them out in a meatball sandwich. This meal took hardly any time at all the the hubby loved it!!! Meals like these help me remember that a fabulous meal can be simple too. Enjoy!
Ingredients
4-5 meatballs per sandwich1 French baguette
1/2 teaspoon garlic powder
1 (14 ounce) jar spaghetti sauce
4 slices provolone cheese
Preparation
Bake meatballs according to package instructions. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted. While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat and add garlic powder. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!
Ingredients
4-5 meatballs per sandwich1 French baguette
1/2 teaspoon garlic powder
1 (14 ounce) jar spaghetti sauce
4 slices provolone cheese
Preparation
Bake meatballs according to package instructions. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted. While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat and add garlic powder. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!
Monday, April 18, 2011
.chicken salad sandwich.
This sandwich is perfect for those days that you feel like something delicious and healthy for lunch but don't want to spend too much time or energy making it. I try to always have canned tuna or chicken in the house and you can easily adapt the rest of the recipe to what you already have. Enjoy!
Ingredients
1 large can of chicken
salt and pepper to taste
1 tablespoon olive oil
1/2 cup mayo
1/2 teaspoon minced garlic
1/4 cup diced celery
1/4 cup chopped onion
1 tablespoon italian seasoning
1/4 teaspoon cayenne pepper
1-2 avocados (optional)
bacon bits (optional)
Bread of choice
Preparation
In a mixing bowl, combine chicken, mayo, oil, onion, celery, and seasonings together. Mix well. Serve on top of bread. Add avocado or bacon bits if desired.
Ingredients
1 large can of chicken
salt and pepper to taste
1 tablespoon olive oil
1/2 cup mayo
1/2 teaspoon minced garlic
1/4 cup diced celery
1/4 cup chopped onion
1 tablespoon italian seasoning
1/4 teaspoon cayenne pepper
1-2 avocados (optional)
bacon bits (optional)
Bread of choice
Preparation
In a mixing bowl, combine chicken, mayo, oil, onion, celery, and seasonings together. Mix well. Serve on top of bread. Add avocado or bacon bits if desired.
Sunday, April 3, 2011
.bbq pork sandwiches. {husband's choice}
This is my husband's choice for April. And if I had a choice it would be mine too! I could go on forever about this recipe (which can be made with chicken too). It is shocking how easy and simple this meal is to make. I was skeptical at first because of the lack of ingredients, but since it was rated a top 20 recipe on allrecipes.com and the hubby loves bbq pork I had to try it out. You must make this recipe!!!! It will change your life, and you MUST use hawaiian sweet sandwich rolls. Also, goes well with homemade coleslaw (recipe coming soon) The best! Enjoy!
Ingredients
1/2 (14 ounce) can beef broth
1-1/2 pounds boneless pork ribs
1/2 (18 ounce) bottle barbeque sauce
Preparation
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through. Lightly grill sandwich buns with butter on a skillet until toasted. Add meat and enjoy!
Ingredients
1/2 (14 ounce) can beef broth
1-1/2 pounds boneless pork ribs
1/2 (18 ounce) bottle barbeque sauce
Preparation
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through. Lightly grill sandwich buns with butter on a skillet until toasted. Add meat and enjoy!
Friday, March 11, 2011
.pepperoncini beef sandwiches.
This was actually one of the first recipes that I learned to make in my crockpot from my friend Alisha. I love this recipe because it is so simple to make and has so much flavor and spice. Enjoy!
Ingredients
1 (3 pound) beef chuck roast
4 cloves garlic, sliced
1 (16 ounce) jar pepperoncini
Sour cream
horseradish sauce
French bread
Provolone cheese
Preparation
Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat. Cover, and cook on Low for 6 to 8 hours. Shred meat with a fork when tender. Prepare sauce by mixing small amounts of horseradish sauce into the sour cream. Preheat broiler. Top bread with cheese and broil 1-2 mins until cheese is melted. Top with sour cream mixture and meat. Enjoy!
Ingredients
1 (3 pound) beef chuck roast
4 cloves garlic, sliced
1 (16 ounce) jar pepperoncini
Sour cream
horseradish sauce
French bread
Provolone cheese
Preparation
Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat. Cover, and cook on Low for 6 to 8 hours. Shred meat with a fork when tender. Prepare sauce by mixing small amounts of horseradish sauce into the sour cream. Preheat broiler. Top bread with cheese and broil 1-2 mins until cheese is melted. Top with sour cream mixture and meat. Enjoy!
Wednesday, March 2, 2011
.chicken sandwiches with white onions and peppers.
Again I found this recipe in Martha Stewart's magazine. I am usually not a huge fan of chicken, but in my quest to eat healthier this recipe sounded right up my alley. Perfect for that quick lunch, or is paired nicely with a simple soup on those cold evenings we have been having. Enjoy!
Ingredients (2 servings)
2 teaspoons olive oil
1/2 small white onion, cut into 1/2 inch wedges
1/2 green bell pepper, seeded and cute into 1/2 inch strips
1 cup cremini or button mushrooms, trimmed and sliced (2 ounces)
2 teaspoons fresh oregano leaves
coarse salt and ground pepper
1 teaspoon red-wine vinegar
2 chicken cutlets (about 6 ounces total)
cayenne pepper
1 tablespoon mayonnaise
1/2 baguette, halved lengthwise and insides scooped out, toasted
lettuce leaves
Preparation
1. In a large skillet, heat 1 teaspoon oil over medium. Add onion, bell pepper, mushrooms, and oregano. Season with salt and pepper. Cook, stirring frequently, until onion and bell pepper are tender, about 12 minutes. Transfer mixture to a medium bowl and stir in vinegar; tent with foil to keep warm.
2. Add 1 teaspoon oil to skillet. Season chicken on both sides with salt and pepper and pinch of cayenne. Cook until golden brown on one side, about 3 minutes. Flip and cook until chicken is cooked through, about 1 minute more.
3. Spread mayonnaise on inside of bread. Assemble sandwich with vegetables, chicken and lettuce. Cut in half cross-wise to serve.
Ingredients (2 servings)
2 teaspoons olive oil
1/2 small white onion, cut into 1/2 inch wedges
1/2 green bell pepper, seeded and cute into 1/2 inch strips
1 cup cremini or button mushrooms, trimmed and sliced (2 ounces)
2 teaspoons fresh oregano leaves
coarse salt and ground pepper
1 teaspoon red-wine vinegar
2 chicken cutlets (about 6 ounces total)
cayenne pepper
1 tablespoon mayonnaise
1/2 baguette, halved lengthwise and insides scooped out, toasted
lettuce leaves
Preparation
1. In a large skillet, heat 1 teaspoon oil over medium. Add onion, bell pepper, mushrooms, and oregano. Season with salt and pepper. Cook, stirring frequently, until onion and bell pepper are tender, about 12 minutes. Transfer mixture to a medium bowl and stir in vinegar; tent with foil to keep warm.
2. Add 1 teaspoon oil to skillet. Season chicken on both sides with salt and pepper and pinch of cayenne. Cook until golden brown on one side, about 3 minutes. Flip and cook until chicken is cooked through, about 1 minute more.
3. Spread mayonnaise on inside of bread. Assemble sandwich with vegetables, chicken and lettuce. Cut in half cross-wise to serve.
Saturday, February 19, 2011
.the MM sandwich, PW style.
I was recently introduced to thepioneerwoman.com Not only is this website amazing it has a ton of great recipes with even better step by step guides on how to make the food. This sandwich is called the Marlboro Man sandwich Pioneer Woman style. My picture does not nearly look as amazing as hers, but I think you guys can get the basic picture. Enjoy!
Ingredients
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
1-½ 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
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.
Ingredients
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
1-½ 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
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.
Tuesday, November 9, 2010
.portobello, broccoli and red pepper melts.
I found this recipe on another cooking blog annies-eats.com. Her pictures are just amazing, I almost wanted to steal hers instead of using my own! I need to start learning how to use the hubby's camera stat. This meal is vegetarian and SO delicious. Enjoy!
Ingredients
1 small head broccoli, cut into small florets
1 tbsp. olive oil
salt and black pepper
4 portobello mushrooms (stems removed), sliced ½-inch thick (I only used 2)
2 red bell peppers, seeded and sliced ½-inch thick
¼ cup light mayonnaise
1 clove garlic, minced or pressed
4 thick slices country bread
2-4 oz. provolone cheese, thinly sliced
Preparation
Preheat a broiler with a rack placed 4 inches from the heat source. Line a rimmed baking sheet with aluminum foil. Place the broccoli on the baking sheet, drizzle with the olive oil and season with salt and pepper. Toss to combine. Broil until the broccoli begins to brown, tossing once or twice, about 4-6 minutes.
Add the sliced mushrooms and peppers to the pan with the broccoli and toss to combine. Broil, tossing once or twice, until the vegetables are tender, 8-10 minutes more. Set aside.
Meanwhile, combine the mayonnaise and garlic in a small bowl; season with salt and pepper. Place the slices of bread on a work surface. Spread each slice of bread with 1 tablespoon of the garlic-mayo mixture. Top with the cooked vegetables, then the cheese. Line the baking sheet with a new piece of foil. Transfer the assembled sandwiches to the baking sheet. Broil until the cheese is melted and lightly browned, 2-4 minutes.
Ingredients
1 small head broccoli, cut into small florets
1 tbsp. olive oil
salt and black pepper
4 portobello mushrooms (stems removed), sliced ½-inch thick (I only used 2)
2 red bell peppers, seeded and sliced ½-inch thick
¼ cup light mayonnaise
1 clove garlic, minced or pressed
4 thick slices country bread
2-4 oz. provolone cheese, thinly sliced
Preparation
Preheat a broiler with a rack placed 4 inches from the heat source. Line a rimmed baking sheet with aluminum foil. Place the broccoli on the baking sheet, drizzle with the olive oil and season with salt and pepper. Toss to combine. Broil until the broccoli begins to brown, tossing once or twice, about 4-6 minutes.
Add the sliced mushrooms and peppers to the pan with the broccoli and toss to combine. Broil, tossing once or twice, until the vegetables are tender, 8-10 minutes more. Set aside.
Meanwhile, combine the mayonnaise and garlic in a small bowl; season with salt and pepper. Place the slices of bread on a work surface. Spread each slice of bread with 1 tablespoon of the garlic-mayo mixture. Top with the cooked vegetables, then the cheese. Line the baking sheet with a new piece of foil. Transfer the assembled sandwiches to the baking sheet. Broil until the cheese is melted and lightly browned, 2-4 minutes.
Monday, August 16, 2010
.open-faced chicken parmesan sandwich.
SO quick, SO easy, SO delicious! Enjoy!
Ingredients (serves 4)
1 loaf whole-grain Italian bread
2 cups jarred marinara sauce
4 5-ounce cooked skinless boneless chicken breasts
4 cups baby spinach leaves
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Preparation
Preheat the broiler
Slice the bread in half lengthwise, then in half again crosswise so you wind up with 4 pieces. Scoop out the bread to remove the soft inner portion. Place the bread scooped side up on a baking tray. Spoon 1/4 cup of sauce into each piece of bread. Lay a piece of chicken on top and cover with 1 cup of spinach leaves. Pour another 1/4 cups of sauce on top of the spinach, then sprinkle each sandwich with 1/4 cup of mozzarella and 1 tablespoon of parmesan. Broil until the spinach is wilted and the cheese is bubbly and browned. 4 to 5 minutes. Enjoy!
Ingredients (serves 4)
1 loaf whole-grain Italian bread
2 cups jarred marinara sauce
4 5-ounce cooked skinless boneless chicken breasts
4 cups baby spinach leaves
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Preparation
Preheat the broiler
Slice the bread in half lengthwise, then in half again crosswise so you wind up with 4 pieces. Scoop out the bread to remove the soft inner portion. Place the bread scooped side up on a baking tray. Spoon 1/4 cup of sauce into each piece of bread. Lay a piece of chicken on top and cover with 1 cup of spinach leaves. Pour another 1/4 cups of sauce on top of the spinach, then sprinkle each sandwich with 1/4 cup of mozzarella and 1 tablespoon of parmesan. Broil until the spinach is wilted and the cheese is bubbly and browned. 4 to 5 minutes. Enjoy!
Tuesday, June 29, 2010
.pastrami & avocado sandwich.
I made this one day for lunch when I couldn't decided what to eat. I knew I needed to finish up these ingredients, then I got the bright idea to grill the sandwich in a pan. Omg. Best idea EVER! So yummy!!!
Ingredients
Meat of choice
Bread of choice
Mayo
Mustard
Avocado
Preparation
Assemble to your liking and cook on pan over medium-high heat turning once. Enjoy!
Ingredients
Meat of choice
Bread of choice
Mayo
Mustard
Avocado
Preparation
Assemble to your liking and cook on pan over medium-high heat turning once. Enjoy!
.greek pitas.
Another lovely meal from my "So Easy" recipe book. This recipe was so simple and refreshing. Plus the hubby loved it so that is always a bonus. It is especially nice on a hot summer day, as is everyday in southern california. Enjoy!
Ingredients
FOR THE SPREAD
3/4 cup crumbled feta cheese (4 ounces)
3 tablespoons nonfat plain yogurt
1 tablespoon fresh lemon juice
2 teaspoons dried oregano
1 teaspoon finely grated lemon zest
1/4 teaspoon ground black pepper
FOR THE SANDWICH
2 whole wheat pita breads
2 large pieces of romaine lettuce, torn in half
1 English cucumber, sliced into half moons
3/4 pound thinly sliced roasted turkey breast
Preparation
In a bowl, combine the feta cheese and yogurt with a fork, mashing any large chunks of cheese. Stir in the lemon juice, oregano, lemon zest, and pepper. The spread will keep for up to 5 days in an airtight container in the refrigerator.
To make a sandwich, cut a pita in half to form 2 pockets. Line each pocket with half a lettuce leaf. Spread 2 heaping tablespoons of feta spread into each pocket. Then fill fish about 6 cucumber slices and 2-3 slices of turkey. Serve immediately.
Ingredients
FOR THE SPREAD
3/4 cup crumbled feta cheese (4 ounces)
3 tablespoons nonfat plain yogurt
1 tablespoon fresh lemon juice
2 teaspoons dried oregano
1 teaspoon finely grated lemon zest
1/4 teaspoon ground black pepper
FOR THE SANDWICH
2 whole wheat pita breads
2 large pieces of romaine lettuce, torn in half
1 English cucumber, sliced into half moons
3/4 pound thinly sliced roasted turkey breast
Preparation
In a bowl, combine the feta cheese and yogurt with a fork, mashing any large chunks of cheese. Stir in the lemon juice, oregano, lemon zest, and pepper. The spread will keep for up to 5 days in an airtight container in the refrigerator.
To make a sandwich, cut a pita in half to form 2 pockets. Line each pocket with half a lettuce leaf. Spread 2 heaping tablespoons of feta spread into each pocket. Then fill fish about 6 cucumber slices and 2-3 slices of turkey. Serve immediately.
Tuesday, June 15, 2010
.shrimp roll.
This is an AMAZING and easy recipe from my "So Easy" recipe book. I love this book and everything I have made from it has been simple and great. This book also has great pictures which I love! Good luck! These are best with cracked pepper potato chips, I will post that recipe next :)
Ingredients
1/3 cup plain Greek nonfat yogurt
3 tablespoons mayonnaise
1 stalk celery, finely chopped
1 chopped scallion
1 tablespoon fresh lemon juice
1 pound cooked shelled shrimp
Salt & Pepper to taste
4 whole-wheat hot dog buns
1 tablespoon extra-virgin olive oil
Preparation
Stir together the yogurt, mayo, celery, scallions, and lemon juice. Fold in the shrimp and season to taste with salt and pepper. Chill until ready to use. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a pan over medium high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with shrimp mixture and enjoy!
Ingredients
1/3 cup plain Greek nonfat yogurt
3 tablespoons mayonnaise
1 stalk celery, finely chopped
1 chopped scallion
1 tablespoon fresh lemon juice
1 pound cooked shelled shrimp
Salt & Pepper to taste
4 whole-wheat hot dog buns
1 tablespoon extra-virgin olive oil
Preparation
Stir together the yogurt, mayo, celery, scallions, and lemon juice. Fold in the shrimp and season to taste with salt and pepper. Chill until ready to use. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a pan over medium high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with shrimp mixture and enjoy!
Wednesday, May 19, 2010
.portobello mushroom burger.
This is my new favorite burger...Im actually not much for meat and love mushrooms so when my friend Val introduced me to this burger from Cheesecake Factory (which is fabulous) I was hooked! This burger is great for vegetarians and is made so quickly. I would also highly recommend honey wheat buns from trader joe's :) It pairs nicely with homemade parmesan fries..recipe for this soon to follow. I made this meal for my mom on mother's day and she loved it!
Ingredients
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese
Sliced tomatos
Grilled red onions
Spinach salad (I use this in place of lettuce)
Mayo, Mustard, & Ketchup to taste
Preparation
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat. (I do this all in a frying pan)
Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
Ingredients
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese
Sliced tomatos
Grilled red onions
Spinach salad (I use this in place of lettuce)
Mayo, Mustard, & Ketchup to taste
Preparation
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat. (I do this all in a frying pan)
Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
Monday, May 3, 2010
.tuna sandwich.
We are big on tuna in the Schneider household and this is by far our new favorite way of eating it. Instead of using bread I bought the biscuits that come in a can. Make sure to buy the "flakey" ones so they come apart really nice. I also like to make the sandwiches quickly after the biscuits come out of the oven so they are nice and warm.
Ingredients
*Add each to taste and consistency of your liking.
Tuna
Mustard
Mayo
Celery chopped
Relish
Onion chopped
Pepper
Garlic powder
Shredded cheese to sprinkle on top
Ingredients
*Add each to taste and consistency of your liking.
Tuna
Mustard
Mayo
Celery chopped
Relish
Onion chopped
Pepper
Garlic powder
Shredded cheese to sprinkle on top
Wednesday, March 10, 2010
.mushroom artichoke sandwich.
Amazing and healthy recipe from my friend Alisha via allrecipes.com She also adds some mayo on the bun after to comes out of the oven. (vegetarian)
IngredientsDirections
- Preheat oven to 350 degrees F (175 degrees C).
- Slice the baguette in half lengthwise, split open, and toast in the preheated oven until lightly browned, 7 to 9 minutes.
- Heat the olive oil in a skillet over medium heat, and cook and stir the mushrooms and artichoke hearts until the mushrooms have given up their liquid and have started to brown, about 10 minutes. Stir in the Parmesan cheese, garlic and onion seasoning, and salt and pepper, and cook and stir until the mixture has thickened, about 5 more minutes.
- Fill the toasted bread with the mushroom filling, close the sandwich, cut in two, and serve.
Subscribe to:
Posts (Atom)
Posts
