Curried Chicken Sammy

  

Everyone has a typical chicken salad sandwich recipe...but what if you want the chicken salad feel with a little different taste to it? The answer to the need for change...enter Yellow Curry Powder!

 

I was making Charming a chicken salad sammy mix when I all of a sudden really had a strong urge/craving for yellow curry. It's been years since I've made anything with yellow curry powder...mainly because I am the only one in our family that likes it.

Stuffed Burger ~ Gorgonzola Style!

 

Just because I'm on a diet doesn't mean that I can't enjoy a great burger from time to time. So here's one of our favorite burgers...I just eliminate the bun to reduce my carbs and calorie count. And I'm telling ya, you don't need a bun with this burger.  This burger is full of great flavor...don't mask it with a bun.

"Sloppy Jan's" ~ Real Homemade Sloppy Joe's

 

Growing-up I used to think that my mother made Sloppy Joe's from a can...oh, I was so very wrong.  I bought a can and it was  NOTHING like my Momma's version and definitely as good as her Sloppy Joe's.

 

So, since my Momma's name is Jan, we're making "Sloppy Jan's". Only 9 ingredients, and 6 hamburger buns. A very simple one to do...and I guarantee you won't want to go back to canned Joe's ever again. (You can't pay me to)

 

One of the added benefits of this recipe is that you are ready to eat in less than 30 minutes! Perfect for busy moms & dads who are just too worn-out to think about dinner...or singles who like to cook once and eat leftovers for 2-3 days.

 

 

Here we go! I start by preheating my skillet (a deep skillet) over medium high heat. Add my 1 1/2-2 pounds of lean ground beef. (the sauce can be adjusted for thickness if you are in the 1 1/2 to 2 pound range, simply by adding water to thin it, or cooking a little longer to reduce it)

 

 

After allowing my meat to brown and render off some fat, I add my garlic salt and ground black pepper. Then it just simmers for about 5 more minutes. I always check to see that there isn't any pink in the meat before spooning off the rendered fat.

 

 

Grabbing my trusty tablespoon and a spare tea cup, I remove the rendered fat leaving approximately 2 tablespoons worth in the skillet. Let's face it, a Sloppy Jan needs a little fat.
 

I then add in a couple of cups of ketchup. Sometimes I just dump in the full 24-oz. bottle. (Tip: when you see ketchup on sale, grab 4 or 5 24-oz. bottles for future use) 

Now I add my favorite onion soup mix...Lipton Onion Soup Mix! I love this stuff! It's good for so many things other than just soup, but we'll get into that at a later date. Give it a little stir to make sure that the soup mix is well distributed in the skillet. 

Allowing my soup mix to combine with the ketchup, I go grab the next several ingredients out of the pantry. First I add the rice vinegar. Apple cider vinegar can be used too, the amount of it and the total sugar added would just have to be tweaked, but I've gotten the best results from plain old rice vinegar.

Then I add the light brown sugar. I like this better than dark brown sugar, because it just seems to be easier to make tasting adjustments if necessary.   
 

 

Now for the kicker...Worcestershire sauce! You may not be able to say it, but this sauce is an amazing addition to so many recipes. And necessary to get just the right flavoring in this one. Without it, there is a huge void. Let everything simmer for just a bit longer...then grab your plate, hamburger bun and start serving it up!

 

I am forever teased by Charming for the fact that I eat "sloppy" food with a fork...I just would rather avoid orange stained fingers and face.

**Also great alone in a big bowl with Fritos**   


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Ham & Gorgonzola Cheese Stuffed Buns

These stuffed buns are so much better than those you can pick up in the frozen food section.  Why?  They're fresh baked and you get to fill them yourself with as much meat as you can pinch into that bun.

Perfect as a lunch or dinner main dish...okay, you might need 2 per person for dinner.  OR, if you have a get together planned, turn these little beauties into 2-bite appetizers!

Ham & Gorgonzola Cheese Stuffed Buns

Preheat Oven:  375° F
Prep Time: 15 minutes
Bake time: 12-15 minutes
Level: Easy

Ingredients
8 Pillsbury Grands Flaky Layers Buttermilk Biscuits
Black Forest Ham, thin sliced (lunch meat is fine)
1 Tbsp. Gorgonzola Cheese
1/2 tsp. Dijon Mustard, per biscuit (optional)
2 Tbsp. Butter, melted


Directions
Take one biscuit and flatten it by pressing with the palm of your hand or fingertips.
Place the Gorgonzola cheese in the center of the biscuit, leaving a 1-inch border around the biscuit edges clean.
Place dijon mustard on top of the cheese. (this step optional)
Roughly chop ham and place on top of cheese.
Bring up the edges of the biscuit, gather and pinch together sealing the fillings inside.

Place on a lined baking sheet (SILPAT, foil or parchment paper) allowing 1-inch minimum in between each biscuit.

Brush melted butter over the top of each biscuit. Lightly season with salt. (salt optional)

Bake for 12-15 minutes until tops are golden brown. (15 minutes needed if using SILPAT lining)

Serve & enjoy!

Tip: Cut biscuits in half before assembling and form into a disk to create smaller biscuits for appetizers or kid-sized bites.

It's National Pretzel Day!

I have always been and will always be a big fan of The Pretzel.  So, Happy National Pretzel Day!

In honor of this day set aside to pay hommage to that salty, sometimes sweet, often savory little twisted rope of bread we affectionately call a pretzel, I have provided some recipe links for all to enjoy.

And a quick little instructional session for making your own pretzels from Food Network's own Alton Brown.

Now it's time to get your pretzel on!

Sweet & Savory Pretzel Recipes from AllYou.com

Photo By BrownEyedBaker.com

Toffee Pretzel Bark ~ BrownEyedBaker.com (click here for all recipes pretzel related)

Strawberry Pretzel Salad ~ AddAPinch.com
Pretzel Turtles ~ Allrecipes.com

Photo By John Kernick

Hot Dogs with Cheddar and Sauteed Apple ~ Delish.com (click here for more pretzel related recipes)

Double White Chocolate and Pretzel Peanut Butter Cookies...with Sea Salt ~ PickyPalate.com

Everything Soft Pretzels ~ FoodieWithFamily.com

Main Dish

BREAKFAST
From savory to sweet, recipes that are perfect for pleasing your tummy in the morning.

Apple Cinnamon Pancakes ~ Working a little bit of apples into breakfast
Breakfast Melt ~ Grilled cheese sandwich with eggs & bacon
Cocoa & Peanut Butter Pancakes ~ Like having a sundae for breakfast
Eggnog French Toast ~ A wonderful way to enjoy eggnog in the morning
Fruit & Nutty Cream of Wheat ~ My chilly morning Go-To comfort food
Nutty Spiced Cranberry & Golden Raisin Oatmeal ~ So hearty & sweet...a perfect start for the day
Stuffed French Toast with Pineapple & Sweet Cream ~ Not an ordinary French toast...there's pineapples for Pete's sake
Stuffed French Toast ~ Divine Strawberry & Nutella Stuffed French Toast ~ Nutella is the star ingredient
Spiced Monkey Bread ** ~ An amazingly addictive twist on the cinnamon roll **No high altitude changes necessary

Syrups
Tangy Apricot Syrup ~ A tangy apricot syrup made with fresh apricots

LUNCH

I like to change-up lunch time...who wants the same old ham sandwich or hamburger day-after-day? Not my family. So here are a few of my lunch time recipes that are sure to please...most are also perfectly acceptable for dinner time too!

Chicken Salad Club & Baby Spinach Sandwich ~ A little dress-up for an everyday chicken salad sammy

Chile Verde Chicken Sammy ~ A bit of a sloppy joe but chicken chile verde style

Curried Chicken Sammy ~ When chicken salad just needs a little kick

Gorgonzola Hamburger ~ Meaty, full flavored burger

Proscuitto Wrapped Hot Dogs ~ Proscuitto brings a great level of crunch & flavor to these dogs 

Pulled Pork Sandwiches ~ An easy hassel-free recipe

“Sloppy Jan’s” ~ Real Homemade Sloppy Joe’s ~ One of my childhood favorites…not out of a can


DINNER
Some of my tried and true dinner recipes...my hubby, Charming, has given his "thumb's up" on each of these.

Pulled Pork Sandwich w/Bacon & Cheese Fritters

Chicken Stroganoff with Bow Tie Pasta ~ Creamy chicken & pasta comfort food

Chile Verde Con Pollo ~ A chicken version of the traditional pork chile verde

Machaca (Mexican Shredded Beef) ~ An amazingly tender & flavorful shredded beef perfect for tacos & burritos

Porchetta & Roasted Vegetables ~ A flavorful traditional Italian pork roast. My modified version of Chef Anne Burrel's recipe

Prosciutto Wrapped Hot Dogs ~ Prosciutto gives these dogs an extra crunch and great flavor

"Gobbled Up" Turkey Casserole ~ A great way to use leftover turkey



Short Ribs & Penne Rigate


Grandma Elly's Norwegian Meatballs ~ My 100 year-old Grandmother's recipe!

Pulled Pork Sandwiches ~ An easy, hassle-free recipe

Sheppard's Pie With Cheesy Potatoes ~ An ultimate comfort food for the meat & potato lover

Simple Pinto Beans ~ Low prep time that allows great flavorful beans 

"Sloppy Jan's" ~ Real Homemade Sloppy Joe's ~ One of my childhood favorites...not out of a can 

Quick Chicken & Cheese Casserole ~ Comfort food that is perfect for a family meal or kiddle lunch

Southwest Chicken & Chorizo Soup

SOUPS
Italian Chicken & Tortellini Soup ~ An Italian twist to chicken noodle soup 

Southwest Chicken & Chorizo Soup ~ A hearty, spiced soup

Machaca (Shredded Mexican Beef)

This just might be my favorite Mexican dish...every time that I've seen it on a menu I have instantly jumped over all of the other options to order it.

It varies a little from one restaurant to another, but I've never been disappointed.
Never.
It' perfect in burritos, soft corn tortillas or with eggs for breakfast.
I LOVE Machaca!

Alright so let's get down to it...here's my little adaptation of Machaca...

Marinade

Ingredients:
1 Serano Chili, stemmed, seeded & diced
3 Garlic Cloves, minced or through a garlic press
Maggi (a Mexican spice) OR 1 Tbsp. Worchsetershire Sauce and 1 Tbsp. Soy Sauce
2 Tbsp. Water
1 Lime, juiced
1/4 Cup Canola or Olive Oil
1 tsp. Balck Pepper
2-3 lbs. Skirt Steak

Start by slicing a serano chile lengthwise. Remove the seeds and the membrane…if you like it extra spicy, then go ahead and leave them. Then dice the serano and place into medium sized bowl.
Add 3 cloves of garlic, minced or through a garlic press. (I love the garlic press)
Add Maggi (a Mexican spice) or substitute with 1 Tbsp. Worchestershire sauce and 1 Tbsp. soy sauce.
Add 2 Tbsp. water.
Whisk in 1/4 cup canola or olive oil.
Add 1 tsp. black pepper.
Pour marinade into a gallon sized sealable bag.

2-3 lbs. of skirt steak. Trimming off as much of the large sections of fat as possible. Cut into 3-4 pieces (per skirt steak).
Add skirt steak to marinade bag.
Refrigerate 5-8 hours. (overnight is recommended, but not necessary)

Cooking DirectionsIngredients:Marinated Skirt Steak
3 tablespoons canola or olive oil
1 1/2 cup Onion diced, yellow or white
1/2 cup Red Bell Pepper, seeded & diced
1 Serano Chili diced, stemmed & seeded
2 Garlic Cloves, minced or through a garlic press
1 can Diced Tomatoes (with juice)
1 cup Beef Broth
1 Tbsp. Worchestershire Sauce
1 Tbsp. Soy Sauce
1/2 tsp. Dried Oregano
Salt and Ground Black Pepper
12 Corn Tortillas
Lime wedges, for serving

Allow the meat to come to room temperature before cooking, about 30 minutes. Remove the meat from the marinade and pat dry with paper towels. (this will allow the meat to brown and not essentially be steamed by the marinade) Discard the marinade.

In a deep skillet or large heavy pot heat the vegetable oil over medium-high heat. Sear the meat on all sides, a few pieces at a time, about 4 minutes per side. Transfer the browned meat to a platter and set aside.

Add the onions, peppers, garlic, and chiles to the hot pan. Saute for 5 minutes, then add the beef broth, Worchestershire sauce, soy sauce, tomatoes, oregano, salt and pepper, to taste. Mix well, then return the meat to the pan.

Bring to a boil, reduce the heat, cover, and simmer slowly until the meat is very tender, about 2 hours. If the mixture does not cover the top of the meat, flip the meat over 1 hour into the cooking process.

Transfer the meat to a cutting board and allow to rest until cool enough to handle, about 15 minutes. Continue to cook the onion mixture until most of the liquid has evaporated, about 10 minutes.

Using your fingers or a couple of forks, shred the meat into 1 or 2-inch-long pieces. Return the shredded meat to the pot, stir to combine, and cook until meat is very hot, about 3 minutes.

Warm the tortillas over a burner over medium heat or in a dry skillet over medium-high heat for 20 seconds.
Place about 2 tablespoons of the meat mixture in the center of each tortilla and top with a lime wedge’s juice, cheese (Queso Fresco) and guacamole.

Refrigerate unused meat in an airtight container.  Great reheated with scrambled eggs for a breakfast burrito the next day! 

Spring Salmon Salad

Okay, I am so proud of myself right now. I just finished this amazing salad...and I'm typically not a fan of salmon. But this is now going to be one of my favorite salads.

One of the best things about it...the salmon cooks pretty fast. So by the time you chop-up your salad fixings, the salmon is ready to jump onto the plate!


I start by giving my salmon fillet a really quick rinse and then patting it dry. This one is a 0.65 lb. fillet.

View complete posting: Spring Salmon Salad

Chile Verde Chicken Sammy

When I made a batch of Chile Verde Con Pollo, there was about half of it left...perfect for trying something new the next day at lunch time.
This is such a nice change from the typical chicken sammy. A little messy, but oh so worth it!
View complete posting: Chile Verde Chicken Sammy

Chicken Salad Club & Baby Spinach Sandwich

One of Charming's go-to lunches is a chicken salad sandwich...which is comforting and great on its own, but I just wanted to dress it up a little bit for him one day. So I decided that adding a little bit of bacon always dresses up a sammy pretty well...

View complete posting: Chicken Salad Club & Baby Spinach Sandwich

Prosciutto Dogs

Hot dogs are great and all, but I really like mine dressed-up a bit. And Charming is always a happy man when I bring a plate of these dogs out to the table. There’s just something about meat that’s wrapped with meat…it makes men happy. While these are dressed with provolone cheese and crisped bacon, you can top the dogs with whatever you like.

So, super easy...Just for garnishing, I take 4 slices of bacon, halve them and get to sizzling in a skillet. If I don't want any bacon for garnish one night, then I just pour 2 tablespoons of extra virgin olive oil into the skillet.

While the bacon is sizzling, I start with some really good beef franks. (My family prefers Hebrew National's Beef Franks)

 

Then I carefully separate slices of prosciutto so that I have equal amounts of slices to hot dogs. You need one slice of prosciutto per frank...unless you get some of the thicker or longer franks, then two slices of prosciutto will be needed.

Prosciutto meets frank...I lay the prosciutto down and begin rolling the frank on a slight angle.

Continue rolling until the entire frank is wrapped in our lovely prosciutto. Then grab another and begin rolling again.

Remove the bacon and set it aside until later. Remove some of the rendered bacon fat allowing just enough to coat the bottom of the pan.

Time to get those franks into the skillet. (I'm getting hungry)

Allow the prosciutto to crisp-up on each side...it takes only about 2-3 minutes per side. 

Keep rolling the franks onto the uncooked sides until all sides are beautifully crispy & slightly browned. Don't these just make you want to grab one right out of the skillet and take a big bite? 

 

Oh yeah....time to deal with our buns. Regular buns are fine, usually I would recommend that whole wheat buns be used...

 

but this time I'm going with some cheesy breadsticks from the bakery. I cut each breadsticks in half and then split it down the middle.

 

 

 

  

Perfect for holding our prosciutto franks! It just needs a little bit of something...like a slice of provolone cheese!

 

Place our very hot dog onto the cheese and then dress it with some mustard.

 

 

Remember that bacon I did in the beginning? Well with a quick chop job, bacon bits are ready to be the ultimate topping for this hot dog.

 

  

Now that's a dog that deserves to be admired...then devoured quickly!