Pizza (or anything!) Rolls

Remember those delicious little Garlic Knots I came up with? I've become a bit obsessed with them, but my kids aren't complaining. I love to make them for a quick bread to go with dinner, but lately I've been stuffing them with various ingredients and giving them to the kids for lunch.
Again, no complaints. Except that time I used spinach. (I ended up eating those, of course.)

Pizza (or anything!) Rolls

1 pizza crust (homemade or store bought)

1/2 cup mozzarella cheese, grated

ham, pepperoni, chopped fresh spinach, etc.
1/2 stick butter, melted
cooking spray

Preheat oven to 400. Spray a standard sized muffin tin with cooking spray. Tear the pizza dough into 12 pieces and flatten each piece into a circle. Stuff with cheese, pepperoni, ham, spinach, etc. Pinch the dough together to completely cover the ingredients. Place roll, seam side down, in the muffin tin. Top generously with melted butter. Bake until puffed and golden brown, about 20-25 minutes. 

Black Bean Sliders

One of the areas I mentioned that we are working on discipline is with our grocery budget. Budget has kind of always been a four letter word in our house, but these days, frugality is a must. So in an effort to make one of the kid's favorite meals stretch even more, I added black beans to our sliders. (It goes without saying that I made my kids regular sliders, right? Come on. This is the closest my son will ever come to actually eating beans.)

I think my husband was more than a tad wary of them, but he tried them anyway. We both agreed they could use some help texturally. They were very soft. I cooked them on the griddle, so they were nicely caramelized, but still soft from the beans inside. (The original recipe calls for a crunchy coleslaw on top- good idea.) Some guacamole on top would have been delicious, and some lettuce would have added some crunch. As it was, I tossed a couple of chips on there and gobbled them up. They weren't bad, but they weren't as good as they could be. Maybe next time...they sure did stretch that meal. 

Black Bean Sliders
adapted from Melissa d'Arabian

1/4 cup cooked black beans
2 tablespoons olive oil
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/2 pound ground beef

mini hamburger buns

Preheat the grill, griddle, or a skillet. In a medium bowl, mash the black beans, 1 tablespoon olive oil, and garlic powder with a potato masher or fork until very creamy. Gently mix the black bean mixture with the ground beef. Season the mixture liberally with salt and pepper. Divide the mixture into 8 equally portioned thin patties. Lightly brush the grill or griddle with the oil (or add the remaining tablespoon to your skillet) and place the burgers on the hot grill. Cook the burgers until a golden crust is formed, about 1 to 2 minutes per side. Serve the sliders on mini hamburger buns.

Cheesesteaks with Peppers

 

I had high hopes for this recipe, ripped out of the latest issue of Everyday Food magazine.  I didn't expect the boys to eat the steak, so I sliced chicken for them and cooked it in the same manner as the steak.  I knew the onions and peppers would be just for me.  I hoped that the cheese sauce would really bring it all together.  The verdict?  The sandwich was...alright.  Nothing that Philly needs to worry about anytime soon.  Or Charlie's Steakery in the nearby mall, for that matter.  

  served with kale chips and garlic/sweet potato fries

Cheesesteaks with Peppers
from Everyday Food Magazine

canola oil
1 medium yellow onion, thinly sliced
1-2 small red bell peppers, thinly sliced
1 pound minute steak (London broil, top round, or top sirloin), cut into thin strips
1/2 cup evaporated milk
1 tsp Dijon mustard (I omitted this)
1 cup shredded provolone
4 hoagie rolls, split

In a large skillet, heat 1 tbs oil over medium.  Add onion and bell pepper and season with salt and pepper.  Cook, stirring, until softened, about 10 minutes.  Remove to a plate.  Add another tsp oil and increase heat to medium high.  Add steak, season with salt and pepper and cook, stirring, until cooked through, 2-3 mins.
Meanwhile, in a small pot, heat evaporated milk and Dijon over medium heat until hot.  Remove from heat and whisk in shredded cheese until smooth.  Season with salt and pepper.
Divide steak and vegetables among rolls and drizzle with sauce.

Black Bean Quesadillas

When I make a big batch of black beans in my slow-cooker, I end up with bags and bags of them in my freezer.  They are extremely useful for quick lunches, such as this one.  This recipe is actually for a black bean dip, which is incredibly delicious and dangerous, if you happen to find yourself with a bag of Frito's around...

Black Bean Quesadilla
Bean Dip recipe by Tyler Florence

2 (15 oz) cans black beans, drained and rinsed
3-4 slices bacon (Omit this for a delicious vegetarian meal)
1/2 of a medium red onion, chopped
1 jalapeno (or more to taste), seeded and chopped
1/2 cup chopped cilantro (I omitted this, as my husband is in the cilantro-haters camp)
1 tsp ground cumin
salt
1/2 cup of your favorite salsa (I had none, and this recipe was still delicious)
Corn tortillas
Grated cheddar cheese (or monterey jack, pepper jack, mexican blend, etc.)


Place the black beans in a food processor and puree until smooth.  Set aside.

In a medium skillet, cook the bacon until crisp, 5 or 6 minutes. Transfer to a paper towel lined plate to drain, leaving the fat in the pan.  Add the onion and jalapeno, cook until the onions are translucent, 3-4 mins.  Add the cilantro and cumin and cook for 1-2 mins longer.  Add the pureed black beans, salt to taste, and salsa, crumble in the cooled bacon, and stir to combine.

Preheat oven to 350.  Place corn tortillas on a greased baking sheet.  Spread with 3 tbs of the black bean dip on one tortilla.  Top with 1-2 tbs grated cheese.  Top with another corn tortilla.  Bake until cheese is melted and beans are heated through, 7-10 mins.  (You can certainly cook this in a skillet, like you would a grilled cheese.)  Cut into triangles and serve with sour cream, salsa, guacamole, etc.

Oatmeal Sandwich Bread

You can stop buying bread right now. No, really! This is it! THIS is the homemade bread recipe that can replace store-bought bread forever! It's not just a delicious bread you can enjoy with dinner. You can slice it and make a sandwich with it.

I'm not alone here, right? You've been wanting this, right?

Ok. Here it is.

Oatmeal Sandwich Bread

(It's not my recipe at all, just something I pinned, so I thought I'd just share the link with you.)

Notes from my kitchen:

*The recipe calls for unsulphured molasses. More than likely, the molasses you find in your grocery store or Target will be unsulphured. Like this one or this one. I didn't have any so I used honey. Easy swap.

*I used white whole wheat flour. Still whole wheat, but so amazingly light and therefore easier to use in place of all-purpose flour in other recipes. I use this one.

*The bread flour I use is apparently higher in protein that other bread flours. I've been having issues with breads coming out too dry, so I used 1/4 cup more water than the recipe calls for.

*I used cheap, Target brand old-fashioned oats.

*As I do with most things I bake, I added about 2 tbs (maybe more) of ground flaxseeds.

Pork Loin Pitas with Feta Sauce

I would never try to recreate the gyros from our favorite Greek dive. So I'm not even going to refer to these as gyros. What they are is a quick, delicious, hearty sandwich that everyone in my family enjoyed. They were perfect with garlic fries!

Pork Loin Pitas with Feta Sauce

feta sauce from Everyday Food

1 pork tenderloin (around 1 lb)

salt and pepper

dried oregano

4 pitas

2 oz feta cheese

juice of 1/2 lemon

1-2 tbs water

shredded lettuce

Trim pork tenderloin of any excess fat and cut into bite-sized pieces. Pat dry with paper towels. Season with salt, pepper, and oregano. Heat about 2 tbs olive oil in a large skillet over medium heat. Add the pork and cook, turning occasionally, until browned on every side and cooked through, about 10 minutes. (Even though I patted the pork dry, it still let off a lot of moisture, so I cranked the heat up to medium high until the water cooked off, then lowered it back to medium to let the meat brown and cook through.)

In a food processor, combine feta cheese, lemon juice, water (start with 1 tbs and add from there), and salt and pepper. Process until smooth.

Warm pitas in the microwave or wrap in foil and warm in the oven. Fill with pork, top with lettuce and feta sauce.

Turkey, Bacon, and Egg Breakfast Sandwich

On our fifth anniversary, my darling husband and I celebrated with a long weekend getaway to Kansas City. We stayed in a fabulous hotel that boasted a made-to-order omelette bar, but we splurged on Sunday brunch. We ate at a fabulous cafe on the Plaza called The Classic Cup. When we lived in Kansas City, we often walked on the Plaza, gawking at the delicious plates of food being served al fresco at the outdoor cafe. Our plates did not disappoint.

I ordered the Smoked Turkey Hot Browns- english muffins topped with turkey, bacon, eggs, and a cheddar cheese sauce. I was about 7 months pregnant at the time and could have happily devoured two servings. So when I found myself on this leisurely weekend morning with a roasted turkey breast in the fridge, I set to work.

I have learned not to try and completely replicate a meal because I am inevitably disappointed, so I gave it my own spin and used what I had (plus I am 3 1/2 months pregnant and ravenously hungry and impatient in the mornings).

Here's what I came up with, and yes, I could have easily eaten two servings of this beauty as well.

Turkey, Bacon, and Egg Breakfast Sandwich

2 slices of ciabatta bread, toasted

2 slices cheddar cheese

2 slices crispy cooked bacon

2 thick cut slices roasted turkey

1 egg, scrambled (or whatever style you prefer)

In a non-stick skillet, heat 1 tablespoon butter. Add turkey and warm through, remove from pan. Add egg, season with salt and pepper and cook to desired doneness. Place cheese slices on toasted bread, top with bacon, turkey and egg.

DEVOUR.

The smoked turkey hot browns come topped with a slice of tomato, which I think would have been a lovely addition to my sandwich.

Pulled Pork Sandwiches with Homemade Barbecue Sauce

I've made these before, forever making me the world's largest fan of pork shoulder. But last night I upped the ante a bit and made my own barbecue sauce. It was tasty, though not everything that I wanted it to be. The husband liked it, and that always helps.

I love this pork shoulder. It makes a TON but can easily be frozen. Make the pork early in the day, before it gets super hot outside and the thought of turning on the oven makes you want to cry. Then just reheat it in the sauce before supper time!

Pulled Pork Sandwiches
from Everyday Food

1 boneless pork shoulder (about 7 pounds)
salt and pepper
1/2 cup water

Preheat oven to 450 degrees. Using a sharp knife, score the fat (but not the meat) on 1 boneless pork shoulder (7 pounds) in a diamond pattern. Season with coarse salt and ground pepper. Place pork, fat side up, in a roasting pan or large Dutch oven with 1/2 cup water. Roast until some fat has rendered, about 45 minutes. Remove pan from oven and reduce oven temperature to 350 degrees. Tightly cover pan with foil or a lid. Cook until meat is very tender, about 4 hours. When cool enough to handle, remove fat from top of roast. Using two forks, shred meat into bite-size pieces, discarding any large pieces of fat.

How to store: Refrigerate shredded meat in airtight containers, up to 3 days, or freeze in 2- or 3-cup portions, up to 3 months.


Barbecue Sauce
adapted from Joy of Cooking

makes 4 cups
1 1/2 cups ketchup
1 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1 cup packed brown sugar
2 tbs dry mustard
1/4 cup chili powder, or to taste
1 tbs grated fresh ginger or 1 tsp ground ginger
1/2 tsp garlic powder
2 tbs vegetable oil

Combine all ingredients in a medium saucepan and bring to a simmer over medium heat, stirring often. Simmer for 5 minutes.

Sauce will keep, covered and refrigerated, for up to 2 weeks.

Poppy Seed-Chicken Pitas

From the moment I snagged this recipe from the pages of my mom's Food Network Magazine, I knew I would more than likely be the only person in my house to eat it. I was okay with that, however, because it looked so tasty! I'm generally not a fan of chicken salads (mainly due to my mayonnaise aversion) but really wanted to try this one.

I made these for lunch today, using leftover roasted chicken from the chicken tostada salads. I tweaked them quite a bit to get them to my liking, and was surprised to find that my husband nibbled on it a bit as well!

Poppy Seed-Chicken Pitas

adapted from Food Network Magazine

3 roasted skin-on, bone-in chicken breasts (about 2 pounds) (you can certainly use the meat from a rotisserie chicken)

1/2 cup low-fat greek yogurt

1/3 cup sour cream

1 tablespoon dijon mustard

1 stalk celery, chopped

1/2 cup chopped pecans, almonds or walnuts, toasted

1/4 cup chopped fresh chives (I had green onions)

1 1/2 tablespoons poppy seeds

salt and freshly ground pepper

Torn lettuce leaves, for serving

4 whole-wheat pitas, halved

Stir together the yogurt, sour cream, mustard, celery, nuts, chives, poppy seeds, 1/2 teaspoon salt, and pepper to taste.Shred the chicken, discarding the bones and skin, and toss with the dressing. Stuff a few lettuce leaves and some of the chicken salad into each pita.

Old-Fashioned Cheeseburgers

Here's the first of the easy, delicious recipes I tried recently and couldn't wait to share with you. Sure, you've probably made cheeseburgers at home before, whether on your grill or in your skillet. But have you fired up your pancake griddle and flipped out the tastiest little burgers ever?

I didn't think so. Besides the taste, the best thing about these beauties is that, from the time I decided to use that hamburger meat in the fridge to make these to the time we were eating them---15 minutes. Talk about fast food.

Old Fashioned Cheeseburgers
Adapted from Everyday Food, June 2009

Serves 4
1 pound ground beef chuck (20 percent fat)
4 teaspoons softened butter
4 hamburger buns, split
Coarse salt and ground pepper
4 slices melting cheese, such as American or mild cheddar
Toppings, such as shredded iceberg lettuce, pickle chips, thinly sliced red onion, mustard, ketchup, and mayonnaise


Heat broiler. Divide beef into 4 rounds and place each between two layers of waxed paper. Using a rolling pin, roll beef into 1/4-inch-thick patties. Butter inside of each bun. Place on a baking sheet, buttered side up, and toast under broiler.

Heat a large cast-iron skillet or griddle over high. Generously season patties on both sides with salt and pepper. (To make my life easier, I seasoned one side, left the burger on the waxed paper, cut around the burger and flipped it directly onto the griddle, seasoned side down. That way I could season the other side and get the burger on the griddle without having to try and fight it off the paper. Worked like a charm!) Working in batches, cook burgers 1 to 2 minutes. Flip and top each with cheese; cover and cook 1 to 2 minutes more. (Use a large lid or a roasting pan to cover and melt the cheese.) Place burgers on buns and serve with desired toppings.

Helpful Hint
Beef chuck with 20 percent fat makes for juicy burgers. The meat shrinks as it cooks, so form it into wide patties.

BBQ Beef Sandwiches

I tried out this recipe for the first time tonight and we LOVED them. I've never liked or eaten coleslaw but loved this mustardy version mixed with the sweetness of the barbecue sauce. The best part about this meal (besides the deliciousness) is that it takes 15 minutes to cook! Can't beat it!

BBQ Beef Sandwiches

From Every Day with Rachael Ray

May 2008

4 SERVINGS

3 tablespoons honey mustard (I don't like honey mustard, so I used plain old yellow. I added a pinch of brown sugar to add a bit of sweetness)
2 tablespoons apple cider vinegar
5 tablespoons extra-virgin olive oil
One 16-ounce bag coleslaw mix
Salt and pepper
One 1 3/4-pound boneless sirloin steak, thinly sliced crosswise
1/2 cup barbecue sauce
4 kaiser rolls, split and toasted

1. In a large bowl, whisk together the mustard and vinegar, then whisk in 3 tablespoons olive oil. Add the coleslaw mix, season with salt and pepper and toss.

2. In a large, heavy skillet, heat 1 1/2 tablespoons olive oil over medium-high heat. Add half of the steak in a single layer and cook, turning once, until barely pink, about 2 minutes; transfer to a plate. Repeat with the remaining 1/2 tablespoon olive oil and steak. Return the first batch to the skillet and stir in the barbecue sauce until heated through, 1 to 2 minutes.

3. Pile the meat onto the roll bottoms and mound some slaw on top. Set the roll tops in place.

"Grown Up" Grilled Cheese

Tasty dinner I had this evening with some tomato soup.

1 tbs unsalted butter
2 slices fresh sourdough bread, sliced about 1/2 inch thick
about 2 tbs freshly grated parmigiano regianno
freshly ground black pepper

Heat butter in non-stick skillet over med-hi heat. Let sizzle and foam, but not brown. Place one slice of bread in pan, top with cheese and pepper, then the other slice of bread. (Ok, I'm sure you know how to make a grilled cheese.) Press the sandwich down. Regulate the heat so that the cheese melts and the bread browns evenly. Flip, cook for a few minutes more and enjoy!

I know I did. Oh, and I can't take credit for the idea. I got it from Cooking for Mr. Latte, which I highly enjoyed and recommend to all you foodies out there.