On Sunday nights, I don't cook.  Not because I don't like cooking, you know I love it, but it's usually a day that I take off since I am in the kitchen every other day of the week.

We either snack all day long, or have cereal or sandwiches or leftovers. 

But there are Sunday nights that I feel like getting into the kitchen and making something quick and easy. 
 

Last night was one of those, I wanted a quick meal, but equally yummy, and that's when I remembered a simple, yet delicious dish that I hadn't made in a couple years.

It is quite popular in Brazil and even Portugal, and the best part is that the variations are endless, but this is the most common way I make it.  Also, it is easily adapted to cater to a big crowd, or just 2 or 3 people.





Sliced bread
Ham, Cheese of your choice - I also added some leftover mini pepperoni that I had in the fridge
Mayonnaise
Pizza sauce
Shredded Cheese
Oregano
Tomato slices
Optional:  You can add sliced onion and even olives along with the tomato slices


In a baking dish, put a little bit of the pizza sauce.  Just enough to cover the bottom.  Next cut off remove the bread crusts, and then place a layer of the slices over the sauce, covering the whole dish.

Now you're going to start layering the ingredients, starting by spreading a good slather of mayonnaise on the bread.  Next sprinkle on some shredded cheese of your choice, sprinkle some oregano, then a layer of ham, layer of sliced cheese, spread on some more pizza sauce. 

Do another layer of bread, mayo, shredded cheese, ham, sliced cheese and pizza sauce.

To finish off, another layer of bread, then a final layer of mayonnaise, some more shredded cheese, then top with sliced tomato and sprinkle some more oregano.

Bake in a 375 degree oven for 15 to 20 minutes, until golden brown.

One of the very first times I had my mother in law prepare something for me to eat, it was at their home in Oklahoma, and she presented us with Onion Burgers.

I loved hamburgers, I loved onion and quite frankly, there was nothing about that combination that wouldn't have made me a very happy girl.

I loved the burgers so much that I asked her to show me how to make them.  Surprisingly, so easy but oh so delicious.

I've made them over the last 20 years, but it had been a while now since we enjoyed these, I don't think I had yet made them since moving to Texas.

As I was preparing my menu plan last week, I came across a picture of a fried onion burger and immediately jotted down the Onion burgers on the meal plan.

Then I realized that I hadn't yet shared it here on the blog, and that of course had to be remedied too.

My mother in law cooks all the onion on one side of the griddle, and the burgers on the other.  I do that sometimes too, but the past few times I've been doing it slightly different, and I'll explain that in the recipe below.

By the way, as I'm sure you've noticed, I'm back to cooking and sharing recipes, and I really do hope you're enjoying my return.  If you are, let me know down below and also let me know how long you've followed Full Bellies :)

Right, now onto the delicious Oklahoma Fried Onion Burger.



1 large onion, halved and thinly sliced
1 pound ground beef
Salt and pepper to season burgers
Butter

Swiss or American cheese (truly your choice of cheese, really)
Hamburger Buns
Mayo, Mustard or Ketchup
Pickles

If you want a thick huge burger, then divide the ground beef into 4 patties.  I usually get 8 burgers out of mine because I don't make them as thick, and also flatten them out quite a bit.


In a griddle, place a few pats of butter.  Take the onion slices and make a mound for each burger patty, on the griddle.  So if you're having 8 burgers, divide the onion slices into eight equal parts and place them down on the griddle.

Take the burger patties and place them on each of the onion mounds, then press down so that the onions stick to the burger.

 
Cook until the onions turn a nice gold brown, about 8 minutes or so.  Flip them over, and cook on the other side until the patty is brown and cooked all the way through.
 

Place a slice of cheese on each patty and let it melt, then transfer to the hamburger buns.  Add desired condiments and toppings and serve.

We like ours just plain with either some mayo or ketchup, and a few slices of pickle, nothing more.  Truly they don't need anything else on, they are divine just like this.

Oh do I love a good patty melt, but I don't get to have it that often, actually only one place I know of around here makes them, and that's Freddy's.

I've always wanted to make them myself, but there are so many varied opinions out there on what constitutes a real patty melt and what kind of bread it should and shouldn't have, and the cheese.....oh the cheese, it has to be swiss, no it has to be cheddar, no no it HAS to be american.

Varying opinions, so I shied away from making these. While browsing the Saveur magazine I came across a recipe for the Patty Melt, and decided to just go for it and make using the bread I wanted the cheese I wanted and even the butter I wanted.

What resulted was a delicious patty melt that made me ooooohhhhh.

For the original recipe go to Saveur.


1½ lbs. ground beef
Kosher salt and freshly ground black pepper, to taste
5 tbsp. canola oil
2 yellow onions, halved and thinly sliced
12 slices Texas Toast bread
12 thin slices American cheese
8 tbsp. Challenge Tuscan Style Butter


1. Season the beef with salt and pepper. Divide meat into six ¼"-thick patties that are slightly wider and longer than the bread.

2. Heat 2 tbsp. oil in a 12" cast-iron skillet over medium-high heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and browned, about 12 minutes.


Transfer the onions to a bowl; wipe out skillet. Working in 3 batches, heat 1 tbsp. oil in skillet over high heat. Add 2 burger patties; cook, flipping once, until well browned, about 4 minutes total. Transfer patties to a plate.


3. Top each of 6 bread slices with some of the onions, a cheese slice, and a burger patty. Top each burger with a cheese slice and a piece of bread. Using a table knife, spread butter over the top and bottom of each sandwich.


4. Heat a 12" nonstick skillet over medium heat. Working in 3 batches, cook sandwiches, flipping once, until golden brown and hot, about 6 minutes.

I've been making them for such a long time, I don't know why I have never posted the recipe here.



Anyway, this was tonight's dinner which is pretty typical for a Friday night, it's either pizza or sandwiches or something easy.

These are SO good, I can't even begin to tell you how dangerous they are LOL  I have to control myself around them because since they're so small I seem to think that it means I can eat as many as I want.





12 hawaiian sweet rolls
ham
swiss cheese
1 small onion, finely diced
1 stick of butter
3 tablespoons mustard
2 teaspoons worcestershire sauce
parsley

Cut the bread rolls in half, place the bottom on a baking pan.....on a skillet, melt the butter, then add in the onion, mustard and worcestershire sauce. Stir and cook for a little until the onion is transparent.



Take 1/4 of the onion mixture and set aside.



Take the rest of the mixture and spread on the bottom of the rolls. Sprinkle on some parsley...then top with ham and then swiss cheese.



Place the tops on, spread the 1/4 cup onion mixture you reserved on top, sprinkle a little more parsley, then cover with foil.



Bake at 350 degrees for 20 minutes. That's it.

Long weekend, family all home, movie time.

Which means, I don't want to have to stop to go  hang out in the kitchen alone fixing meals.

Yesterday, we all cuddled on the couch and watched the Star Wars movies...or the first 2 at least before I had to get up and move on for fear of falling asleep, which seems to be something the TV does to me the minute my butt hits the cushions.



For lunch, I made very quick nachos and then while we immersed ourselves in Star Wars history, I had a Root Beer Pulled Pork simmering away in the slow cooker.

I will tell you right now that I am NOT a fan of root beer, I do not like it, I do not drink it and I don't even like the smell of it, so I'm sure you're wondering what ever would possess me to cook with it.....well the answer is simple, it sounded good, my family likes root beer and I love them???



First time I made it, it turned out AMAZING, so delicious, very smokey and barbecuey (I know that's not a word).  So it's now one of my favorite ways to make pulled pork sandwiches.

Super easy to throw together, really you must try it and if you don't like root beer, don't worry you won't even taste it.

Root Beer Pulled Pork

2 lb boneless pork roast
1 can of root beer (or 12 oz.)
1 barbecue bottle (18 oz.)

Put everything into the slow cooker. Cook on LOW for 6 hours.

When ready, just shred the pork and serve on buns, or whatever bread you wish, we actually like it on sliced bread.

What I like doing is leaving some of the pork in chunks, so I don't shred it all. Then I pile it on one half of the bread, then take the other half and dip lightly into the sauce in the slow cooker, now don't DUNK it in there, just a quick, gentle dip, you just want to get that side of the bread nice and covered with the sauce.

This is SO good!

These were SO good and especially when paired with Homemade Hamburger buns. Good gravy and yes, there's lots of gravy that just seeps into the bread and pours out the side when you're eating. *drool*

Also from Gooseberry Patch's 101 Hearty Recipes.



Brown Sugar Barbecue Sandwiches

1 c. water
3/4 c. catsup
2 T. brown sugar, packed
1 onion, chopped
2 T. mustard
1 T. chili powder
2 t. salt
1 t. pepper
2 lbs. lean ground beef
12 sandwich buns, split.

In a large saucepan, mix all ingredients except beef and buns. Bring to a boil over medium heat.

Add uncooked beef; simmer for 30 minutes. Spoon onto buns. Makes 12 servings.

I adapted this recipe slightly, I browned the beef first, then added it and everything else, except the buns, into the slow cooker. Cooked it on HIGH for 1 hour and it was PERFECT :)