Dilled Egg Salad

For me, egg salad is one of those things I have to be in the mood to eat and when I am it totally hits the spot. Egg salad doesn’t really require a recipe so this is just a start and you can add or subtract ingredients depending on your personal preferences. That being said, this is my absolute favorite recipe for egg salad because of the addition of the dill.

This is a great quick and easy sandwich you can throw together for the kiddos school lunch or for a last minute dinner. Plus, all the ingredients are staples so it can be thrown together anytime!

Dilled Egg Salad
recipe from Allrecipes.com

8 eggs
1 tablespoon mayonnaise (I use the reduced-fat olive oil kind)
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
1/2 red onion, minced (we don’t care for raw onion so I left this out)
salt and pepper to taste
Sliced wheat bread

1. Make the perfect hard boiled eggs.

2. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.

3. Serve on bread as a sandwich or over crisp lettuce as a salad.

Steakhouse Panini

We got a panini press a little over a year ago and love using it whenever we get the chance. Joel requested panini’s a few days ago and I decided to do something different from our usual Ultimate Grilled Cheese or Honey Mustard Chicken. We don’t eat a whole lot of red meat but I have been craving it so I decided a steak panini would do the trick.

Instead of scouring the internet for a recipe I wanted to come up with something on my own. Since we were using steak I figured I could turn a classic all the elements of a steak dinner into a sandwich. Steak, carmelized onions, steak sauce, melty cheese and some bacon (for good measure of course) between two slices of bread sounded just perfect to me! And it was.

I asked Joel to describe the panini so he thought about it then stated that it was “man-licious.” I think that might be the perfect description. This woman enjoyed it too!

Steakhouse Panini

1 large sirloin steak
2 Tbsp. olive oil
1/2 Tbsp. onion powder
1/2 Tbsp. garlic powder
1/2 Tbsp. oregano
1/2 Tbsp. paprika
1/2 Tbsp. kosher salt
2 Ciabatta rolls (I used onion poppy seed ones)
6 strips bacon, cooked until crispy
1 small yellow onion, thinly sliced
4 slices provolone (or replace with blue cheese or gorgonola)
4 Tbsp. steak sauce

1. Preheat panini grill. Heat grill pan or outdoor grill over medium high heat. Mix onion powder, garlic powder, oregano, paprika and kosher salt together then rub liberally on steak (I didn’t use it all – store remainder in airtight container).

2. Heat olive oil in a medium sauce pan over medium heat then add onions and cook until carmelized.

3. Sear steak for on grill for about 2 minutes per side or until desired doneness has been reached. Let rest for about 5 minutes then slice thinly against the grain.

4. Spread 1 Tbsp. of steak sauce on each side of the ciabatta rolls. Top each halve with a slice of provolone then pile on the sliced steak, bacon and carmelized onions. Put the sandwich halves together then place on the panini grill. Grill for about 5 minutes or until the cheesy is melted and bubbling.

Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Cast Party Wednesday, What I Whipped Up Wednesday and Full Plate Thursday.

Buffalo Chicken Grilled Cheese {Crazy Cooking Challenge}

When I saw that the Crazy Cooking Challenge this month was grilled cheese…I knew exactly what to do! I immediately went over to Closet Cooking to peruse the whopping 24 options of grilled cheese that Kevin offers up. Yep, I said 24. So as you can imagine, it was pretty hard to select which recipe I would make and feature here for the challenge.

I managed to narrow it down to about 5 then gave Joel the options since I just couldn’t decide. He requested the Buffalo Chicken Grilled Cheese and I was pretty pleased with his choice. I kind of have a thing for buffalo sauce as evidenced here, here and here.

This fancied up grilled cheese sandwich was spicy, creamy, crusty, cheesy and filling. Everything you would ever want in a sandwich! I was really incredible and will definitely be gracing our table again and again.

Buffalo Chicken Grilled Cheese
recipe from Closet Cooking

2 slices sourdough bread
1/4 cup cooked shredded chicken, warm
1 tablespoon hot sauce
1/2 tablespoon mayo (optional)
1 tablespoon carrot, grated
1 tablespoon celery, sliced
1 tablespoon green or red onion, sliced or diced
1 tablespoon blue cheese, room temperature, crumbled
1/4 cup cheddar cheese, room temperature, grated
1 tablespoon butter

1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.

2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.

3. Heat a non-stick pan over medium heat.

4. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

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Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Tempt My Tummy Tuesday and Cast Party Wednesday.

Breakfast Burger

This burger is my re-creation of the Sunrise Burger from Perkins which Joel ALWAYS orders when we eat there. It consists of a huge cheeseburger topped with a fried egg, crispy hashbrowns, bacon and a sour cream drizzle. I’m sorry if your arteries clogged just by reading that. I should have warned you. I skipped the bacon on my version if that makes you feel any better. Whaaa? Skipped the bacon? I know, I know. I was lazy and didn’t want to fry up just a few pieces. This is definitely a once in a while kind of meal. I can’t imagine the calories…..

Noah and I opted to go with turkey burgers without all the fixings but I did take a bite of Joel’s burger and it was pretty darn delicious. I especially loved the extra crispy hashbrowns…I’m a total sucker for hashbrowns.  As the pictures show, Noah is a lover of cheeseburgers just like his daddy. That boy of mine cracks me up!

Breakfast Burgers

1 pre-made burger patty
1 slice sharp cheddar cheese
1/3 cup frozen hashbrowns
Olive oil
1 egg
sour cream to taste
1 bakery style bun

1. Grill burger until desired doneness is reached (use indoor grill if it’s too cold outside). While burger is on the grill, cook hashbrowns in olive oil until golden and crispy.

2. Spray a small saute pan with non-stick cooking spray. Over medium heat, crack egg into pan and cook until done then flip and cook until light brown.

3. Place cheddar cheese on burger so that it will melt. Slice bun in half and spread with desired amount of sour cream. Place burger on bottom half then top with hashbrowns and egg. Enjoy!

Recipe linked to Mangia Monday, Tasty Tuesday, Totally Tasty Tuesday, Tempt My Tummy Tuesday.Full Plate Thursday, Friday Food and Fusion Fridays.

Dinner Roll Sandwiches

You can only eat leftover turkey and ham for so long before you revolt. Or go crazy. Don’t get me wrong, I love Thanksgiving and all the food that comes along with it but I just can’t stand leftovers. I suck it up for a day or two but then I just can’t take it. We did a Thanksgiving meal with my in-laws on Sunday and real Thanksgiving with my family so I am totally over Thanksgiving food in its original form. I have been eating turkey slathered in gravy for almost a whole week people. Me? A week of leftovers? I think not. I have been in a constant daze this whole time because of all the Tryptophan. It has to stop.

Thankfully, I recently found a great use for leftovers from the holidays over at Jane Deere (one of my favorite food blogs) and I just couldn’t wait to try it and of course share with you all! It still contains turkey (or ham if that’s your thing) but in a totally different presentation…therefore, making it acceptable. And I always love me a sandwich.

It starts with Hawaiian Sweet Rolls (um, yeah!). Then it gets layered with turkey, cheese, an amazing buttery sauce, the tops of the rolls and more sauce. I also love me some sauce.

Throw it in the oven for a crispy, melty masterpiece of leftover glory!

Dinner Roll Sandwiches
recipe from Jane Deere

2 packs Hawaiian Sweet Rolls
1 lb shaved ham or turkey
½ pound shredded mozzarella cheese
½ pound shredded Swiss cheese

Sauce:

2 sticks melted butter

2 Tbsp. mustard

1 Tbsp. Worcestershire sauce

1 tsp. dry onion

2 Tbsp. poppy seeds

Preheat oven to 325 degrees.  Slice rolls horizontally as a unit – don’t break apart into individual rolls.  Put the bottoms in a 9×13 dish.  Lay meat on top.  Cover with cheese.  Pour 2/3-3/4 of sauce on top of cheese.  Place tops of rolls on top.  Pour remaining mixture over tops of rolls and spread evenly.  Bake for 15-20 minutes.  Watch closely – if the tops begin to brown too much, place a sheet of foil over the top.

Recipe linked to Mangia Monday, Tasty Tuesday, Totally Tasty Tuesday, Tempt My Tummy Tuesday, What I Whipped Up Wednesday and Full Plate Thursday.

Honey Mustard Chicken and Bacon Panini

When I was a child, my mom packed my lunch every single day. Occasionally, I would open my lunch box to see a note written on my napkin. “Hope you are having a good day,” “good luck on the test,” “I love you.” It always brightened my day and was usually exactly the encouragement, reminder or pick me up that I needed. She still does the same thing for my dad. How awesome is that?

So today in honor of the lunch note napkin, I am going to bring you a great lunch idea…the Honey Mustard Chicken and Bacon Panini. Making a sandwich into a panini just makes it seem so much fancier. We love panini’s around our house and make several different varieties. They are a great lunch or quick dinner on a busy night. Serve with a fresh green salad to get your veggies!

Honey Mustard Chicken and Bacon Panini
recipe from Homemade by Holman

4 slices bread of choice (we used French bread)
2 slices smoked mozzarella cheese
4 slices bacon
2 pieces of Dijon chicken (See below)
2 tsp. Dijon mustard or Honey mustard

Preheat a large skillet over medium high heat. Add bacon and cook until crispy. Drain on a paper towel. Remove bacon grease and wipe out pan with a paper towel, return pan to stove and reduce heat to medium. Thinly slice chicken breasts against the grain. Lightly butter one side of bread slices, spread mustard on non-buttered side of one piece of bread. Add one slice of cheese, 2 slices of bacon, cut in half, and half the chicken to each. Top with remaining slice of bread and place buttered side down in the skillet. Cook 3-4 minutes until golden brown and flip. Cook about another 3 minutes until cheese is melted and sandwich is golden brown.

Dijon Chicken Marinade

1/3 cup Dijon mustard
2 Tbsp. apple cider vinegar
2 Tbsp. honey
1 Tbsp. lemon juice
1 tsp. dried thyme
1 tsp. smoked paprika
1 tsp. black pepper
1/2 tsp. salt

Combine mustard, vinegar, and honey in a small bowl and whisk until smooth. Add spices and stir. Prepare chicken breasts and place in a large plastic storage bag. Pour marinade over the chicken, close bag and shake bag gently and squeeze to evenly coat chicken. Refrigerate one hour. Preheat grill, oil lightly and add chicken over medium heat. Cook 5-6 minutes and turn (if chicken sticks, give it another minute or so), cook about 5 minutes more until cooked through. Transfer to a plate and cover with foil for about 10 minutes to allow juices to redistribute.

Shredded French Dips

There was a chorus of “mmmm’s” as we ate this for dinner.  Once again, it’s another simple and quick go to recipe that is great for weeknight dinners. The small number of ingredients is also a huge plus to this recipe.

I don’t normally like anything soggy (cereal especially) but this sandwich is one of those things that has to be soaked in sauce. I mean, to the point of it running down your arm when you take a bite. It has such a strong, beefy flavor from the broth and consomme that you may just want to drink it.

This sandwich brings back childhood memories as much of the food I make does. French dips have always been a family favorite in our home and we used to eat them often growing up. When my brother was little, he used to call the au jus “rah jus.” I don’t know if it was a speech thing or if he really thought that’s what they were called but I always think of that when I make these. He is still a huge fan of them to this day and when he was visiting, I made these for him and they were a huge hit.

Shredded French Dips
recipe from food.com

3 lbs chuck roast
1 (10 3/4 ounce) can French onion soup
1 (10 3/4 ounce) can beef consomme
1 (10 3/4 ounce) can condensed beef broth
1 teaspoon beef bouillon granules
8 -10 bakery rolls
Provolone cheese, optional

1. Sear roast on all sides until golden then place in the crockpot.
2. Combine canned soups with bouillon granules (do not dilute soups).
3. Pour over meat and cook on low 8 hours.
4. Remove meat from crockpot and shred with forks. Skim fat from au jus in crockpot then return meat to crockpot to rewarm.
5. Pile meat on rolls, melt provolone on top and serve juice as dipping sauce on the side.

Linked to Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday,  What I Whipped Up Wednesday, Mouthwatering Monday, Cast Party Wednesday, These Chicks Cooked, and Full Plate Thursday.

Honey Mustard Pork Burgers

A few months back I was flipping through a cookbook I’ve had for awhile and came across this recipe. Joel and I are huge fans of honey mustard and burgers so I don’t know how this recipe didn’t jump out at me before. Needless to say, these burgers have become a fast favorite in our house and we eat them often.

The flavors in these burgers are simple but come together and pop nicely due to the mildness of the pork. And who doesn’t love a recipe that has 5 super accessible ingredients? They literally take minutes to mix up and grill quickly for an easy weeknight meal. I love to have sweet potato fries alongside these yummy burgers!

Honey Mustard Pork Burgers
recipe from Blue Ribbon Recipes

2 lbs. ground pork
40 saltine crackers, crushed
1/2 cup Dijon mustard
1/4 cup honey
2 Tbsp. lemon juice

1. Combine ground pork, crushed crackers, mustard, honey and lemon juice in a large bowl. Form into 8 patties.
2. Grill on medium heat, turning once, until juices run clear, about 12 minutes.

Recipe linked to Mangia Monday’s, Nap Time Creations and This Week’s Cravings.

Buffalo Sloppy Joes

I love to try Rachael Ray recipes. They may not always be gourmet or fancy but I have never claimed to be either of those things. She creates simple, accessible and yummy recipes that are usually relatively healthy. You can’t beat that. These buffalo sloppy joes were not an exception.

The addition of carrot, celery and onion sneaks in veggies for picky kids (or husbands in my case) without them noticing. I have a hard time finding ground chicken in my grocery store so I substituted ground turkey which was totally delicious. I found the sauce to be a little runny so I simmered the final product for about 10 minutes and it thickened up nicely. They were still very drippy and messy so make sure you have plenty of napkins handy.

I found that 1/4 cup of hot pepper sauce was just right for us but if you like your food with a big kick increase the amount. Joel and I aren’t fans of blue cheese so we topped ours with a drizzle of ranch, pickles and melted provolone. This is definitely a quick and easy meal that has become a new favorite in our home!

Buffalo Sloppy Joes
recipe from Rachael Ray

2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce (recommended: Frank’s Red Hot)
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles or provolone slices
2 large dill pickles, chopped
Ranch

1. Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more.

2. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more (I simmered for about 10 minutes). Pile sloppy buffalo filling onto buns and top with blue cheese and chopped pickles.

 

Juicy Lucy’s

We were first introduced to the Juicy Lucy when visiting The Nook in Minneapolis.  We saw The Nook featured on Diners, Drive-Ins and Dives on Food Network and knew we had to try it out the next time we were in the city and we are sure glad we did!  Sadly, we live 3 1/2 hours away so I had to attempt to make these at home.  Turns out they are very simple and really delicious!

So I’m sure many of you are asking “what is a Juicy Lucy?“  It is a burger with American cheese stuffed inside…how could you go wrong?  There are two bars in Minneapolis that claim to have created the Juicy Lucy, Matt’s Bar and the 5-8 Club.  I don’t care who invented it, I just want to eat it!

First, divide the meat evenly into six equal size patties.

Then fold 3 Kraft singles into quarters and stack on 3 patties.

Top cheese covered patties with the remaining 3 patties and crimp edges so that they are completely sealed. 

Grill and enjoy the cheesy goodness!

Juicy Lucy’s

1 lb. ground beef (I recommend 80/20)
1/2 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. salt
3 slices of American cheese (such as Kraft singles)

1. Mix the beef, salt, pepper and garlic powder. Divide evenly into six portions then flatten into circles that are the same size.
2. Fold each piece of cheese into fourths so that you have 3 stacks of cheese.  Lay them in the middle of three patties.
3. Top the cheese patties with the remaining 3 patties then seal the edges tightly.
4. Place on preheated grill. Flip the burger then poke the middle several times with a toothpick to release the steam so that the burgers do not ooze the cheese. Cook to desired doneness.