Knock your socks off Burgers

 

I love a good burger. To me, there is nothing like it. 

 

The messier, the juicier, the bigger the mess on your hands, the better the burger, in my opinion. 

 

But as much as I love burgers, I often tend to not finish mine.  My greatgrandmother used to say "Tens mais olhos que a barriga."

 

Which meant "you have more eyes than stomach.".  

 

I couldn't argue with her because she was 100% correct.  But then, in my defense, who of us hasn't bitten off more than they can chew, literally?

 

With the invention of the slider burgers, it took it all to a new level, because now I could enjoy my favorite burgers a little at a time, and I didn't feel like I was wasting.

 

 

Also, I don't like burgers from one day to the next.  I don't mean burgers we throw on the grill and keep in a tupperware until the next day.  I am talking about ready made burgers, like sometimes my kids will eat half a burger and leave the other half for later.

I can't.  It just doesn't taste the same.  And maybe it's just me but every time I try to heat up a burger, I end up with a rock hard bun.  It's just gross to me.

Anyway, all this just to say that I love burgers, but I really REALLY love sliders. 

These are the perfect size burger, and you can make a huge batch if you have many mouths to feed, or a get together.

 

The sauce is definitely what makes these and I think that sauce would be divine over a steak.

 

Now if you don't like mushrooms, I suppose you could leave them out.  I actually picked out the mushrooms from my son's sliders because he dislikes them immensely.

Me on the other hand, I love mushrooms and a good mushroom sauce, and this one, is that and much more.

 

Knock your socks off Burgers

 

 

 

Ingredients 

1 lbs. ground beef 

12 dinner rolls 

6 slices pepper jack cheese, cut in half 

mayonnaise 

 

Mushroom sauce 

8 oz. sliced mushrooms 

3 Tablespoons butter 

2 Tablespoons minced garlic or 

4 garlic cloves minced 

 ½ cup chopped onion 

1 Tablespoon Worcestershire sauce 

½ cup heavy cream 

 ½ cup beef broth 

 ½ teaspoon salt 

 ½ teaspoon pepper 

1 Tablespoon cornstarch 

2 Tablespoons cold water 

 

 

Instructions 

Preheat oven to 375 F.  Divide the ground beef into 12 small patties. 

 

Fry them in a cast iron skillet until cooked through and brown, remove from heat.

Remove them from skillet.

 

In another skillet, add the butter, mushrooms and garlic.  Saute for a few minutes.  Add in the  Worcestershire sauce, cream, beef broth, onion and salt and pepper.  

 

In a small bowl, mix the cornstarch with 2 tablespoons of water.  Slowly add to the mushroom and onion mixture, stirring constantly until thickened.  Remove from heat.  

 

Place the dinner rolls in a greased casserole dish.  Slice open, and spread mayonnaise on both sides.  Plate a burger in each bun, top with half of a pepper jack cheese slice.  Spoon on some sauce, and add the top bun.

 

Cover with foil and bake for a few minutes until cheese melts.  

 

Serve immediately!

Recipe adapted from: Chef in Training

Italian Beef Sandwiches

Soon as the weather starts cooling down, I start using my crockpot more often.  I love stews, and soups and sandwich fixings that have been slow cooked for an entire day.

I've been super busy around here the past few months and quite honestly, I don't see it slowing down any time soon, so the crockpot has been my savior on more than one occasion.

These are so delicious and easy to throw in the crockpot, turn on and walk away.

Italian Beef Sandwiches

Source: Taste of Home

1 boneless beef rump roast or bottom round roast (2 pounds), halved
1 boneless beef chuck roast (2 pounds), halved
1 beef sirloin tip roast (1 pound)
2 tablespoons canola oil
2 cups water
1 medium onion, chopped
4 garlic cloves, minced
2 envelopes Italian salad dressing mix
1 envelope zesty Italian salad dressing mix
1 envelope (0.87 ounce) brown gravy mix
1 to 2 tablespoons crushed red pepper flakes
1 tablespoon Italian seasoning
2 teaspoons Worcestershire sauce
16 hoagie buns, split
Sliced provolone cheese, optional
Giardiniera, optional


In a large skillet, brown each roast in oil on all sides. Drain.

Transfer meat to a 7-qt. slow cooker. Combine the water, onion, garlic, salad dressing and gravy mixes, pepper flakes, Italian
seasoning and Worcestershire sauce; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender.
Remove beef; cool slightly. Skim fat from cooking juices.

Pour juices into a large bowl. Shred beef with two forks; add to bowl. Cool. Transfer to freezer containers. Freeze for up to 3 months.

Roast Beef & Mozzarella Sandwiches

Saturday was a super busy day for us, we were out running errands and getting groceries etc, by the time we came home it was late afternoon and I knew I had to get dinner on the table fast.

No one was too hungry, we just wanted something quick and light so I made these super easy Roast Beef and Mozzarella Sandwiches.

ROAST BEEF AND MOZZARELLA SANDWICHES

1 pound of roast beef lunch meat
1 or 2 cups mozzarella cheese
Hoagie buns
Medium onion, sliced
1/2 stick of Butter
Worcestershire sauce

Chop up your roast beef a bit.

Melt 1/2 stick butter in skillet, add onions and Worcestershire sauce. (it depends on how much you want, start with about 2 tablespoons and go from there)

Cook over medium heat until onions are cooked through, stirring often.

Add roast beef ( I slice mine up, just roll it all on the chopping board and run your knife through), stir well and cook until roast beef is warm.

At this point you can add more worcestershire sauce if you like.

Add the shredded Mozzarella cheese, turn off the heat and allow the cheese to melt, once it's done, spoon onto the hoagie buns.

Baked Grilled Cheese & Ham Sandwiches!

You know those days when you're making Grilled Cheese sandwiches for everyone and you're rushing to get them all done in this little tiny sandwich maker, then the kids fight over who gets the first one because "I'm more hungry than you?". You know???

Welcome to tonight. Kids requested Grilled Cheese and Ham Sandwiches and I smiled and then thought "Ugh here we go again".

But while I was standing in front of the oven I realized DUH, why can't I just make them all in there, all at once and that way no one gets to eat first and everyone gets their sandwich nice and warm.

I'm sure some of you already do this and probably think me crazy for acting like it's such a big deal, but hey, to me it is LOL

Baked Grilled Cheese and Ham Sandwiches

Preheat oven to 450 degrees.

Butter each slice of bread. Place on a cookie sheet butter side down. Top with cheese and ham


Top with another slice of bread and butter the slice too.

Bake for about 6 minutes, flip the sandwich and bake on the other side for another 5 minutes or so until nice and brown.

Samburgers!

I first came across this recipe in the Family Fun magazine, but just like so many others I find, I clip and set aside and then forget about them. They end up in my big folder of recipes to try, how sad, there are some in there from years ago which reminds me I need to go through them all and organize/toss/try etc.

Anyway, here is a quick and easy recipe for some delicious juicy burgers, it got thumbs up from the family.

SAMBURGERS

1 ¼ lb. ground beef
3 Tbsp. A1 sauce
1 Tbsp. Dijon mustard
½ tsp. Kosher salt
¼ tsp. pepper
2 cloves minced garlic
¾ tsp. dry oregano
1 Tbsp. dehydrated onion

Combine ingredients. If you want big burgers, shape into 4 patties, I used 2 lbs of ground beef and made 8 burgers.

Grill for about 7 minutes on each side over medium. I didn't have charcoal in my grill so I used my griddle which I've done before to make other burgers and they always turn out wonderful.

I like toasted buns (haha) so I do that while the meat is grilling. If you want cheese on your burger, and we always do, place it on top of the patties about 2 minutes or so before they're done cooking.

When done just place on your toasted buns (I can't say this without laughing today haha) and add whatever toppings you wish. I like grilling some onions on the griddle at the same time the patties are cooking. Delish!

Zippy Dogs!

Summer for me is all about quick and simple meals, I don't want to be stuck in the kitchen for long plus with all the running around outside and activities, we always look for the easiest dinners.

My kids love these Zippy Dogs, they cook up really fast and they're easy to double or triple if you have a lot of people over.

I first found this recipe in the Better Homes and Gardens Junior Cookbook which I borrowed from the library, but just the other day I saw it at the Big Red Kitchen Blog....I decided to try her version.

ZIPPY DOGS

2 cups ketchup
1/3 cup brown sugar
2 T. apple cider vinegar
2 T. dried minced onions
1/2 t. black pepper
1/3 cup sweet pickle relish
16 hot dogs, halved- I like the uncured kind
16 hot dog buns, halved

In a large saucepan over medium heat, mix the first 6 ingredients.

Bring to a simmer and add the hot dogs. Simmer 20 minutes with the lid off until sauce is thick and hot dogs cooked through.

Place the Zippy Dogs in the buns and place on a platter. Serve the extra sauce on the side. Makes 32 Zippy Dogs.

NOTE: I halved the recipe because 32 dogs is just way too much for us, I ended up with 16 which is enough for our family of four, plus leftovers for the next day's lunch.


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Bubble Pizza

When I first tried this recipe, a couple of years ago, I wasn't quite sure what to think, I mean I knew my kids love pizza but I was afraid that if I messed with the traditional way, they would not be impressed. 

BUT, I'm pretty lucky, my kids love anything to do with pizza and this recipe is so versatile that you can adjust it to their liking. So here you go, a different way of presenting pizza to the kids....let me know what they think. 

BUBBLE PIZZA

 

3 (7 1/2 oz.) tubes of refrigerated buttermilk biscuits, quartered 

14 oz jar spaghetti sauce, divided 

3 c. shredded mozzarella cheese, divided (I use a mix, whatever I have on hand) 

1 clove garlic, minced (I use half a teaspoon of the jar minced garlic) 

 

Optional: sliced pepperoni, sliced mushrooms, onion, ham, sausage or pineapple Place biscuit pieces in a large mixing bowl; add half the spaghetti sauce, 2 cups cheese and garlic.

 

 

Mix until biscuit pieces are well coated; spread in a greased 13"x9" baking pan. Pour remaining sauce on top; add any optional toppings. Sprinkle with remaining cheese; bake at 350 degrees for 40 to 45 minutes. 

 

Crockpot French Dip!

Nothing says comfort food like a big juicy sandwich with chunks of shredded beef and dripping with goodness. YUM! Another one from the Gooseberry Patch Cookbooks. 

 

CROCKPOT FRENCH DIP

 

3-lb beef rump roast 

2 c. water 

1/2 c. soy sauce 

1 t. dried rosemary 

1 t. dried thyme 

1 t. garlic powder 

3 to 4 whole peppercorns 

1 bay leaf 

6 to 8 hoagie rolls, split 

 

Place roast in a slow cooker. Mix remaining ingredients except rolls; pour over roast. Cover and cook on high setting for 5 to 6 hours, or until beef is tender. 

 

Remove meat from broth; shred with a fork and keep warm. Strain broth and skim off fat; discard bay leaf. Spoon shredded meat onto rolls and serve with broth for dipping. 

 

Serves 6 to 8.

Asian Beef Wraps!

Super easy and simple, great for a hot summer day!

ASIAN BEEF WRAPS

6 spinach tortillas
roast beef thinly sliced
cucumber, thinly sliced into sticks
mayonnaise
1 bag instant rice, cooked
soy sauce
green onions, thinly sliced


Cook the instant rice according to package. Add some soy sauce, about 1 or 2 tbsps, depending on your taste. Add the green onions and mix well.

Spread mayonnaise on a tortilla.

Top with some of the rice mixture. What I do is score the rice into equal sections so that every wrap has the same amount.


Layer 3 slices of roast beef and then some cucumber sticks.

 Fold burrito style. Repeat with remaining tortillas!

Chicken Sandwich Spread!

When the weather starts warming up, I want something simple and light for dinner or lunch, so this sandwich is always just perfect.

Use thick slices of Texas Toast in this recipe, I also like toasting mine first and spreading a little mayonnaise on before the filling.

CHICKEN SANDWICH SPREAD
Credit: Gooseberry Patch

2 eggs, hard-boiled and peeled
1 t. butter, melted
1 t. lemon juice
1 c. chicken, cooked and diced
1 t. chicken broth
salt and pepper to taste
4 slices of bread


Here's all that you need for the sandwich....

Remove yolks from the eggs, reserve the egg whites for another recipe, or you can do what I did.......set them in a plate, sprinkle some salt and pepper and eat it *shrug*

Mash yolks and add butter

Add the lemon juice; mix well.

For the chicken I love using these precooked chicken pouches, you can get different flavors like plain or southwestern.

Dice the chicken and add to the bowl

Add the broth and salt and pepper and mix well.

Spread 1/2 cup mixture on 2 slices of bread, top with remaining slices. Makes 2 sandwiches

Oohhh Aahhh Sandwich

 

AKA Malboro Man's Favorite Sandwich by Ree from "The Pioneer Woman Cooks".  That's what we had for dinner last night and it was a huge hit again.  That's the second night in a row that I try a recipe from Ree and it's embraced, loved, deserving of seconds, by the family.  That's a good thing!

So here we go, I am showing you step by step as well so you can see that it really is as easy as Ree makes it seem and definitely as delicious.

To go with the sandwiches I made some quick homemade oven fries!

We start by spraying a baking pan with some non stick cooking spray, now you may notice that I didn't have a clean pan available, I know, I know, what a shame, but in my defense, all the christmas cooking and baking has left me with loads in the dishwasher and not a pan ready for baking. 

Anyway, I am just using any old pan, lined it with aluminum foil and spray it down.

Next we need some potatoes, I used 4 good sized ones, 2 red and 2 yukon gold potatoes.  You can do whatever you want, I just like seeing the different colors.

Wash the potatoes and then pull out your Pampered Chef Crinkle Cutter....what???  You don't have one???  Oh no, no no no, you need to get it it's such a handy dandy tool and makes the fries look so cool...go get one quick.

Now first you cut the potatoes in half with a normal kitchen knife cause you don't want to be trying to cut them with the cutter straight away, it's just not safe unless you want to end up with some crinkle cut fingers....yeah, not really!

Now start slicing, ooohhh look how pretty.  Slice the potatoes, you can do thick or thin cut, it's up to you.  Then take each slice and slice it into fries.  You know what I mean right???

Next you're going to sprinkle on, Lawry's Seasoning Salt, Ground Black Pepper, Garlic Powder and Thyme.  Mix them all together and pop them in a 375 º oven for about 30 minutes or until they're done. 

YUMMY!  And let me tell you, they smell SO good while they're baking.

Now onto the real star of the meal, the Steak Sandwich!

We start by thinly slicing the onions!

In the meantime, we have 1/4 stick of butter melting on the stove top. 

Next we add the onions....can't you just smell them already??  Seriously, onion or garlic cooking on the stove is one of my favorite smells in the whole wide world.

While the onions cook, we slice 2 1/2 lbs of tenderized steak, against the grain.

Then sprinkle with Lawry's seasoning salt. 

In the meantime, we need to remove the onions and set them aside, then add another 2 Tablespoons of butter to the skillet and let it get hot, Ree suggests leaving it until the butter starts turning brown.  Mmmmmmm!

Add the meat to the skillet in a single layer and do not stir.  Let it sit for a minute or so on each side so that it can brown nicely and then turn.

Next we add the Worcestershire sauce, I used 1/2 cup.  Ree says you can start with this amount and add more later if you want, but I found that for me it worked fine.

Now comes the Tabasco, I LOVE LOVE this stuff, I throw it on everything, steaks and hamburgers, scrambled eggs, tuna sandwiches, you name it....it's there.  Now you have to be careful here because if you're feeding these sandwiches to your kids you don't want to over do it.  I sprinkled about 5 drops and my kids didn't even flinch so I guess that's a safe amount.

Now here come the onions and another 2 Tablespoons of butter, I'm sure Paula Deen would have been proud to see this much butter in one dish.  LOL

Definitely makes ME happy!  Stir the mixture and let it sit while you get the bread ready.

Slice the bread in half.  I am using HUGE wholewheat hoagie buns, for some reason when I went to the grocery store I couldn't find any smaller, I wonder if the whole base found Ree's recipe online and were at this very same moment making the sandwiches????

Now you're supposed to spread butter on each half or be rebellious like Ree and just use a big chunk of butter to spread on the pan.  Again notice how I don't have the right pan??

That's not going to stop me though, I was determined to have these sandwiches come hell or high water. 

Place the bread in the pan and toast them on each side.  My family was whining about having to wait for the bread, so they didn't get toasted completely, just warm enough where the butter is all melty and in every little pore of the bread.....*drool*

Place a layer of meat and onions on the bread and then spoon some sauce over it, because you know.........it's just not fattening enough right??? 

VOILA!  The Ooohh Ahhhh Sandwich as my kids named it!

Marlboro Man’s Favorite Sandwich
2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rolls
Butter, man
Lawry’s Seasoned Salt
Worcestershire Sauce
Tabasco

-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!

Hoagie Burgers!

This is what we're having for dinner tonight, haven't tried the recipe before but it looks so good, I can't wait. I'll be back with a review for it!!!

HOAGIE BURGERS

1 1/2 lb lean ground beef
1/2 teaspoon salt
1/2 teaspoon pepper
2 sweet onions, halved, thinly sliced and separated into half-rings
Cooking Spray
1/2 cup garlic-and-herbs spreadable cheese
4 Hoagie buns, split
4 leaves green lettuce

Heat gas or charcoal grill (I'm making mine in the skillet). In a medium bowl, mix ground beef, salt and pepper. Shape mixture into 4 oval patties, about 1/2 inch thick, to fit hoagie buns.

Cut 2 (18x12-inch) sheets of heavy-duty foil. Generously spray half of one side of each foil sheet with cooking spray. Place onions evenly in center of sprayed portion of foil; generously spray onions with cooking spray. Fold unsprayed half of foil over onions so edges meet; seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place patties and packets on grill. Cover grill; cook over medium heat 11 to 13 minutes, turning patties and packets over once, until meat is done and onions are tender.

Spread cheese onto bottom halves of buns. Top with lettuce leaf, patty and onions. Cover with top halves of buns.

NOTE: I'm skipping all the outside grilling stuff, so I'm doing it all in the skillet, making the patties and when they're cooked, I'm cooking up the onions in the same skillet.