Archive for the ‘Sandwich’ Category

Chicken Meatball Subs

July 31, 2010

These chicken meatballs are absolutely delicious. I had them as subs, as well as with pasta….delicious!

Highly, highly recommend these if you’re looking to do something a little different with your meatballs 🙂


Chicken Meatballs

(How Sweet It Is)

1 pound ground chicken

2 tablespoons whole wheat bread crumbs

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon smoked paprika

1 tablespoon worcestershire sauce

1 tablespoon olive oil

Directions

– Heat skillet on medium heat. Add one tablespoon olive oil.

– Mix chicken with remaining ingredients. Form into meatballs about 1 1/2 inches thick. Brown in pan on all sides until cooked through, about 10 minutes.

– Makes about 8-10 meatballs.

Advertisements

BBQ Chicken Ranch Sliders

February 21, 2010

These looked tasty on How Sweet It Is — so I made them for dinner!

I changed a few items…my changes are listed below, if you want the original recipe, use the link 🙂

Jessica used McCormick’s BBQ seasoning, but since I didn’t have any, I used the spice rub from my spicy honey chicken:

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/4-1/2 teaspoon cayenne pepper

BBQ Chicken Ranch Sliders

(Adapted from How Sweet It Is)

1 lb. chicken (tenders or breasts), seasoned and grilled/baked

6 whole wheat slider buns (I used potato rolls, because DH hates whole wheat buns)

2 slices of low-fat monteray jack cheese, cut in four pieces

1/4 cup barbeque sauce

2 tablespoons low-fat ranch dressing

lettuce for garnish

Directions

Once chicken is shredded, mix with barbeque sauce until thoroughly combined. Toast slider buns.

– On each slider bun, add roughly 1-1.5 ounces of shredded chicken. Top with a teaspoon on ranch dressing, and a piece of cheese. Add lettuce.

– Serve with sweet potato fries.

California BLT’s

January 25, 2009

No real recipe here, but an absolutely delicious dinner.

California BLT’s
(Me, and others, I’m sure)

1 lb bacon, cooked
2-3 vine-ripened tomatoes, sliced thin
2 avocados, sliced thin
1-2 packages of alfalfa sprouts, rinsed and patted dry
8-10 slices of your favorite bread, toasted
light mayo (optional)
lettuce leaves (optional)
Layer up as much of the above ingredients as you like on the bread, and dig into a delicious twist on BLT’s

We served ours with natural potato chips made with a variety of potatoes.

Yum!

Meatball Subs

December 7, 2008

I’m always trying new meatball recipes — I just can’t quite find one I really like.

This is this week’s version. It’s tasty, but it’s still not quite what I’m looking for.

Meatballs always end up tasting like meatloaf to me…which leads me to believe they need more spice in them. Anybody have one to reccommend for my next trial run?

Italian Meatballs
(Brown Eyed Baker)


1 lb. ground beef
1 egg
1 teaspoon dried Italian parsley
1 clove garlic, minced
1/2 cup breadcrumbs, divided
1/2 cup grated Romano cheese
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon garlic powder

Directions
– Preheat oven to 350 degrees F
– Combine 1/4 cup breadcrumbs with milk and let soak for 10 minutes
– Combine with all remaining ingredients and shape into balls
– Bake for 30 minutes, then add to sauce. If you want to cook them the whole way in the oven, cook for 40-45 minutes, depending on size.

Meatball Subs

October 7, 2008
Everybody’s got their own way of making these, but since I tried a new meatball recipe I figured I’d post it.

This meatball recipe was good, but I’ve had others that are better — I guess I need to start asking family/friends for their meatball recipes!

My family meatball recipe is super-simple, and I was looking for something with more spice and flavor. These were quite tasty — just not quite what I was looking for.

(I served them with 2 jarred sauces b/c I was lazy — 1 marinara and 1 garden style — and shredded provolone/mozzerella mix)

Italian Meatballs
(Joy of Cooking, by way of Elizabeth’s Edible Experience)

1 pound ground beef
1 garlic clove, minced
1/2 cup chopped parsley
1/2 cup grated Parmesan
1 medium onion, finely chopped
1/2 cup fresh bread crumbs
1 large egg, beaten
2 tablespoons tomato paste (I omitted b/c I didn’t have any)
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano

Directions

– Mix all of the above together
– Form into 2″ balls with your hands
– Dredge meatballs in 1/2 cup flour (I omitted this step)
– In a large skillet over medium heat, add 2 tablespoon olive oil
– Brown meatballs in batches, then place on cookie sheets and place in a 375 degree F oven for 10 minutes to finish cooking
– Add to sauce

Altered version: For my meatball subs today, I followed the above directions, but then added my meatballs and sauce to my crockpot and placed them on low for a little while (so the tomato flavor would get into the meatballs). Then I moved them to low and left them available for football all afternoon.

Crockpot French Dip Sandwiches

October 6, 2008

I saw this recipe from a nestie a few weeks ago — if it was you, let me know! I didn’t write your name down!

It was so easy, I didn’t even write the recipe down — my kind of meal. Especially during the week!

DH and I really enjoyed these sandwiches and we’ll definately add them to our rotation. Especially since they’re crockpot-based — which means dinner is basically ready when I get home. Woohoo!

Again, though, we ate them and I totally forgot to take pictures. Next time!

French Dip Sandwiches

2 lb. beef roast
1 packet dry onion soup mix
1 can Progresso French Onion Soup
2 beef bullion cubes

Rolls
Sliced provolone cheese

Directions
– Place the beef roast, onion soup mix, can of soup, and beef bullion in a crockpot
– Cook on low for at least 6 hours
– Slice (or shred) the meat, reserving the juices in the bottom of the crockpot

– Toast the rolls, add meat and provolone, and slip under the broiler for a few seconds to melt the cheese
– Serve with juices for dipping.

Baked Club Sandwich

June 26, 2008

I’m pretty sure Ally is my husband’s new hero.

Last Saturday, while I was browsing blogs and my Google Reader looking for the week’s recipes, my hubby walked up behind me and said “That. We’re having that. I mean — can we have that??”

The item on the screen? Ally’s “take” on a club sandwich. Leave it to three kinds of meat to make my hubby’s little heart flutter! ha!

Admittedly, I had it starred in my Reader — so I was happy to indulge him. I served it basic — just some steamed broccoli on the side to off-set all that meat!!

This is a delicious sandwich. I’d totally make it again — really, any combination of meat and cheese would be amazing this way. On my list to try? Philly cheesesteak style sandwiches, and ham and cheese. Mmmm…

With my changes…

Baked Club Sandwich
(Culinary Infatuation)

(Serves 2-4, depending on how big everyone’s appetite is!!)

1 frozen bread loaf, thawed — OR — 1 refrigerated french bread loaf (I used the latter this time because I forgot to pull the bread out of the freezer to thaw!)
6 slices each (about 1/4 lb.) deli meat — turkey, ham, roast beef
6-8 slices provolone cheese
1/2 cup (approx) shredded cheese (I used pizza blend — had it in the fridge!)
melted butter for brushing the top
italian seasoning to sprinkle on top (I just used parsley — DH is picky)

Directions
– Roll the dough out until it is a large rectangle (no measurements — just as large as you want it!)
– Layer the meats and cheeses on one side of the rectangle however you like
– Roll the dough up pin-wheel style and transfer to a baking sheet
– Baste the top with butter and sprinkle with seasonings
– Bake at 350 degrees for 25-30 minutes