Category: MISC

SHREDDED BBQ CHICKEN SANDWICHES with COLESLAW & BBQ CHICKEN COBB SALAD

CHICKEN RUB
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon white pepper
4 boneless, skinless chicken breasts
In a small bowl combine the paprika, salt, garlic and pepper.
Brush both sides of chicken lightly with oil.
Sprinkle with rub.
Grill chicken over direct heat 10-12 minutes, turning as necessary. Let chicken rests 5 minutes before shredding. Add barbeque sauce and mix well. Toast rolls. Pile chicken onto rolls and top with slaw.

SLAW
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon sea salt
1/8 teaspoon white pepper
3 cups shredded coleslaw mix
In a large bowl whisk together the mayonnaise, vinegar, sugar salt and pepper.
Toss with cabbage mix.
1/2 cup BBQ sauce

HOMEMADE BBQ SAUCE
1 cup packed brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
1 tablespoon liquid smoke
1 teaspoon white pepper
2 teaspoons garlic powder
2 1/2 cups Portland Ketchup

  • In a large saucepan combine all the ingredients except the ketchup.
  • Cook uncovered until sugar is dissolved and all ingredient are well blended.
  • Add ketchup and bring to a slow boil, stirring constantly.
  • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

The next day makes for a wonderful salad.

BAKED HAM & SWISS SANDWICHES

I wish I could tell you where I saw this recipe, but I can’t. I did adapt it slightly and  it really makes the perfect football food – quick, easy and tasty.  Original recipe called for using a 9×13 pan.  I used my lasagna pan and it worked out very well. As an added bonus they are really good as a “club” adding turkey as well to the ham.

BAKED HAM & SWISS SANDWICHES
12 pack of KING’S Hawaiian rolls
4 slices thick ham, quartered (to fit on rolls)
4 large slices Swiss cheese, quartered (to fit on rolls)
1/3 cup butter
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder

  • Slice rolls in half and layer pan with bottom halves.*
  • Place a slice of ham and Swiss cheese on each roll.
  • Put the tops on.
  • In a small saucepan melt the butter.
  • Add the Worcestershire sauce and seasonings and blend well.
  • Brush the tops of each roll.
  • Cover with foil and refrigerate over night.
  • Preheat oven to 375°.
  • Bake 15-20 minutes.
  • Serve immediately!  They are best hot.

CROQUE MADAME

Chris over at Nibble Me This made Croque Madame recently. It intrigues me so much I have been researching its origins and thought I’d share with you. I LOVE wikipedia – if you have a question, they have an answer!
To understand the Croque Madame we need a bit of history. A croque-monsieur is a hot ham and cheese grilled sandwich. The most typical cheese is gruyère. It originated in France as a fast-food snack served in cafés and bars. More elaborate versions come coated in a Mornay or Béchamel sauce. The name is based on the verb croquer (“to crunch”) and the word monsieur (“mister”)—the reason behind the combination of the two words is unclear—and is colloquially shortened to croque. While the origins of the croque-monsieur are unknown, there are many speculations on how it was first originated. The croque-monsieur’s first recorded appearance on a Parisian café menu was in 1910. Its earliest published use has been traced back to volume two of Proust’s In search of lost time.

A croque-monsieur served with a fried egg or poached egg on top is known as a croque-madame. The noted French chef Jacques Pepin also makes a version using chicken instead of ham, which he demonstrated in the “Our Favorite Sandwiches” episode on the PBS series (and its coordinating cookbook of the same title) Julia and Jacques Cooking at Home in which he worked with Julia Child. Many dictionaries attribute the name to the egg resembling an old fashioned woman’s hat. According to the Petit Robert dictionary, the name dates to around 1960.

I made one of each and added mustard for hubby on the ham.



CROQUE MADAME
PER PERSON
2 slices white or whole-wheat sourdough bread
2 ounces Gruyère cheese, sliced into 24-32 1/16-inch-thick slices
3 ounces smoked ham, such as Black Forest, sliced into thick slices
1 JUMBO egg
1 + 1 tablespoon unsalted butter
sea salt, to taste
freshly cracked black pepper, to taste

  • Melt butter in griddle.
  • Place half of the slices of bread in butter and cover them with the cheese slices, making sure they don’t extend past the edges of the bread.
  • Place 2 slices of the ham in an even layer over the cheese, and place the top slice of bread over the ham.
  • Grill the sandwiches, turning once.
  • Place on serving plates.
  • Crack eggs into separate bowls and check that the yolks aren’t broken.
  • In a non-stick skillet, melt half of the butter over medium-high heat, until it starts to bubble.
  • Add eggs into pan, being careful not to break the yolks or crowd the eggs.
  • Add a teaspoon per egg of water to pan, sprinkle the eggs with salt and cover the pan with lid.
  • Cook the eggs for about 3 minutes for a soft-cooked egg and 5-6 minutes if you like your eggs firm.
  • Center a fried egg over each of the grilled sandwiches and sprinkle with pepper.

CADILLACS – PARMESAN ROAST BEEF SANDWICHES

As I get older I have noticed that there are fewer and fewer mom and pop style diners. I find this very sad. Some of the best soups, salads and sandwiches I have ever had were diner style. With all the chain restaurants these days they do okay, but they also do formulaic recipes with as few ingredients as they can get away with to make it palatable, at least in my opinion. This recipe I made from memory of a fantastic sandwich I had in a roadside diner somewhere in Texas many years ago.



 

PARMESAN ROAST BEEF SANDWICHES

8 ounces thinly sliced roast beef (close to shaved)
1 firm tomato 1 medium onion, thinly sliced
4 ounce can mild green chiles, VERY well drained*
4 slices thick quality sourdough bread
1 cup shredded sharp cheddar cheese
6 tablespoons Parmesan cheese
4 tablespoons butter
2 tablespoons Worcestershire sauce
mayonnaise

  • Heat 1 tablespoon butter over medium heat in a small skillet.
  • Saute’ onions until JUST tender.
  • Add green chiles and Worcestershire sauce. Drain well if there is any excess oil.
  • Toss roast beef with onion mixture until heated through and well blended.
  • Grill the tomatoes until cooked through.
  • Butter 2 bread slices. Sprinkle Parmesan cheese over butter and immediately press down gently so cheese nestles into the butter. This will form a crispier crust.
  • Press bread buttered side down on hot grill.
  • Add grilled tomatoes.
  • Top with shredded cheese.
  • Top with roast beef mixture.
  • Spread mayonnaise on top slices of bread and top sandwiches.
  • Spread butter on top side of bread and sprinkle with Parmesan cheese, pressing firmly again to imbed Parmesan cheese.
  • Flip sandwiches and grill until golden.
*I accidentally picked up jalapenos this last time. 
NOTE to self these were ALSO good, but way HOT!!!
 

TERIYAKI CHICKEN

TERIYAKI CHICKEN
12 boneless, skinless chicken thighs
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons apple cider vinegar
3/4 teaspoon ground ginger
2 cloves garlic, minced
1/4 teaspoon white pepper
5 teaspoons cornstarch
5 teaspoons cold water

  • Place chicken in crock pot.
  • Whisk together the sugar, soy sauce, garlic, ginger and pepper.
  • Pour over chicken.
  • Cover and cook on low for 4 hours or until chicken is tender.
  • Remove chicken to a serving platter, keeping it warm.
  • Pour soy sauce into a sauce pan and bring to a boil.
  • Whisk together the cornstarch and cold water until smooth,
  • Gradually add cornstarch mixture to the soy sauce mixture, cooking until thickened.

LEMON GARLIC SHRIMP SCAMPI

LEMON GARLIC SHRIMP SCAMPI
1 tablespoon safflower oil
16 large shrimp, peeled and deveined
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 cup white wine
4 tablespoons butter
Juice of 1 lemon
salt and pepper to taste
pasta, prepared al dente

  • Heat oil over medium high heat.
  • Add shrimp and brown on both sides.
  • Add garlic and pepper flakes, cooking until fragrant.
  • Remove shrimp to drain on paper towels.
  • Add butter and melt.
  • Add wine and bring to a simmer, cooking 5 minutes or until thickened.
  • Add shrimp, lemon juice and seasoning, tossing to coat shrimp.
  • Toss with prepared pasta.
  • Serve immediately.

MAGIC MARSHMALLOW CRESCENT PUFFS with a TWIST

The original recipe that won the Pillsbury Grand Prize Winner of $25,000 in 1969 seems to be surfacing everywhere lately. I have finally decided to give it a try by adding my own signature twist.
This recipe was the Pillsbury Grand Prize Winner of $25,000 in 1969 for a very good reason, it really is magical. The cinnamon-sugar marshmallows melt away during the baking, leaving an ooey-gooey caramel center behind. And while they are delicious warm from the oven I defy anyone seeing a baked one for the first time to identify the inigredients that made the whole or to resist even a cold one especially now that they leave an ooey gooey caramel chocolate center behind. The BIG trick is making sure that the marshmallow is wrapped really well inside and sealed tight.

1/4 cup sugar

1 teaspoon cinnamon
2-8 ounce cans Pillsbury Refrigerated Quick Crescent Dinner Rolls
16 large marshmallows
1/4 cup butter, melted
1/4 cup chopped nuts
16 cherry HERSHEY’S KISSES*
crushed walnuts, optional
  • Combine sugar with cinnamon.
  • Separate crescent dough into 16 triangles.
  • Push a cherry Kiss into the center of each marshmallow
  • Dip marshmallow in melted butter and then roll in cinnamon-sugar mixture.
  • Wrap a dough triangle around each marshmallow, completely covering marshmallow and squeezing edges of dough tightly to seal.
  • Dip in melted butter and place in regular sized muffin cups.
  • Roll in crushed walnuts.
  • Repeat with remaining marshmallows.
  • Place pan on foil or on a cookie sheet during baking to guard against spill-overs in the oven.
  • Bake puffs at 375 degrees for 10 – 14 minutes until golden brown.
  • Wait a minute or two, then remove from pans and drizzle with glaze and sprinkle with chopped nuts if desired.

GLAZE PREP

1/2 cup powdered sugar
1/2 teaspoon vanilla
2-3 teaspoons milk
  • combine powdered sugar, vanilla and milk, and mix well.
  • drizzle
*Also good with other flavor HERSHEY kisses.

CARIBBEAN PORK STEAKS

I had to do these inside with the broiler this time, but I prefer do them on a charcoal grill.  They are sooooo much more impressive with the grill marks from the BBQ and the charcoal flavor.

2-3 pounds of pork, 4 chops or 2 steaks
2-3 cloves garlic, finely minced
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon red pepper flakes
1/2 cup pineapple sundae topping*
1 teaspoon Caribbean jerk seasoning
pineapple slices

  • In a small bowl whisk together the pineapple topping, red pepper, Caribbean jerk seasoning and garlic. Set aside.
  • Salt and pepper the chops on both sides.
  • Grill or broil chops until they are no longer pink near the bone.
  • Brush with glaze on both sides of pork chops and pineapple slices and return to the grill or broiler until the glaze bubbles and the pineapple is heated through.
  • Garnish with grilled pineapple slices.

*apricot pineapple preserves substitutes really well.

TOASTED CREAM CHEESE CROUTONS with MIXED GREEN SALAD

I found the recipe for the croutons in some magazine. It was from Kraft, but fell in love with it and immediately adapted to our favorite salad. You can also make lots of the cream cheese croutons in advance and just pull out as many as you need each meal.

Romaine hearts, chopped

grape tomatoes, halved
1 bunch green onions, sliced thin
English cucumber, sliced & chopped
kiwi, chopped
pomegranate seeds
Philadelphia cream cheese
walnuts, finely chopped (I used my mini food processor)
cream cheese croutons

  • Cut the cream cheese into 1/2 inch cubes.
  • Coat cream cheese cubes with the walnut pieces.
  • Freeze overnight or up to 2 months.
  • Preheat oven to 350 degrees.
  • Prepare salad.
  • Spray cookie sheet with PURE.
  • Remove as many cream cheese cubes as you need 5 minutes before baking them.
  • Spread out the cream cheese cubes.
  • Bake for 5 minutes until golden brown.
  • Toss salad with vinaigrette and top with croutons.

2 cloves garlic, minced
1 large green onion, minced
1 tablespoon brown sugar
1 tablespoon white sugar
1/2 teaspoon sea salt
1/3 teaspoon fresh ground pepper
1/2 teaspoon Worcestershire sauce
3 tablespoons champagne vinegar
juice of 1 lemon
juice of 1 lime
3/4 cup olive or peanut oil

  • In a dressing bottle combine the garlic and onion. sugars, salt and pepper.
  • In a small bowl whisk together the vinegar, lemon juice, lime juice, Worcestershire sauce, oil, sugars, salt and pepper.
  • Pour over the garlic and onion.
  • Shake well to combine until well blended.

BAKED SNAPPER

BAKED SNAPPER
1 fillet per person
salt
white pepper
sweet paprika
1 bunch green onions, chopped
3 tablespoons white wine
3 tablespoons champagne dressing
lemon slices

  • Preheat oven to 400°.
  • Rinse fish and pat dry.
  • Whisk together the white wine and champagne dressing.
  • Sprinkle green onions on bottom of a prepared baking dish.
  • Sprinkle the first side of the filets with salt, pepper and paprika.  Arrange seasoned side on top of green onions.  
  • Season second side with salt and pepper.
  • Pour white wine over fish and then sprinkle with paprika.
  • Slice lemon and cut off rinds.  
  • Arrange lemon pieces on fish.
  • Bake 25-30 minutes or until fish is cooked through.

CHICKEN CHILI

QUICK & EASY CHICKEN CHILI
3 skinless, boneless chicken breasts, frozen
2 cups homemade chicken broth, frozen
1 can cream of potato soup
1 jar dried beef, chopped
1 Williams chili mix package
1 can chopped green chilies
  • Place frozen chicken breasts on the bottom.
  • Pour green chilies over chicken pieces.
  • Top with cream of potato soup.
  • Top with frozen broth.
  • Sprinkle chili seasoning mix on top of chicken broth.
  • Top with beef pieces.
  • Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.
As the slow cooker heats up, the broth will melt absorbing the chili seasoning mix which will then be absorbed by the potato soup and by the end of the day you have a huge bowl of wonderful yummy goodness perfect for a crisp fall evening. Serve with cheddar cheese biscuits.

SLOW COOKER BLACK BEAN CHILI

SLOW COOKER BLACK BEAN CHILI
1 pound chuck steak, cut into 3/4 inch chunks**
15 ounce can tomato puree
15 ounce can black beans, drained and rinsed
2 cloves garlic, minced
3 tablespoons chili powder
1 KNORR beef tub
2 cups hot water
medium red onion, chopped (reserve some for garnish)
1 bunch green onions, sliced (reserve some for garnish)
sour cream
grated cheese

  • Combine hot water and KNORR beef tub until well blended.  Pour into slow cooker.
  • Add tomato puree, chili powder, garlic, salt and pepper to taste, blending well.
  • Add beef pieces, red onion and green onion.
  • Cover and cook on low 6-8 hours.
  • Top with sour cream, grated cheese and onions for garnish.
  • I served them over grilled hot dogs for hubby and Monday night football.

**We had grilled rib eyes the night before and I got a great price on buying the family pack so we grilled them all and then I cut the remains into 3/4 inch chunks for the chili.  I have to say the charring added some great flavor.