Italian Meatball Subs

There is nothing quite like a warm, messy, all over your hands, sandwich.

Sometimes you just need one or two.

Anytime we got to a sandwich shop I always have them melt the cheese and get it all toasty and delicious. This sandwich fits right along those lines and I loved it.

My kiddos also love meatballs. My 9 year old keeps asking for me to make her some "North African Meatballs" a sweet old lady let us try around Christmas (haven't made them yet--oops!). So I knew they would loved this sandwich.

I think we all almost died and went to heaven. This is on our regular recipe list now because everyone loved them that much. They were super easy (and even easier if you buy some buns from the store) and full of wonderful flavor. The boys in our house loved them probably more than the ladies but how can you resist such a hot, messy, delicious sandwich.

Italian Meatball Subs

(click here for printable version)

Meatballs:
1 cup unseasoned bread crumbs or crushed saltines
3/4 cup shredded Parmesan or mozzarella cheese
1/2 cup milk
1/2 cup low-sodium beef broth
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1 1/2 tbsp dried oregano
3 cloves garlic, finely minced
1 1/2 tsp salt
2 tsp ground black pepper
2 tsp dried basil
1/2 tsp red pepper flakes, optional
2 pounds ground beef or ground turkey
1 1/2 cups flour in a shallow baking dish (like a pie tin)

Sandwiches:
1 recipe French Bread Rolls, shaped into sub rolls and baked according to the recipe
Sliced mozzarella or provolone cheese

Sauce:
1 28-ounce can crushed tomatoes
1 1/2 tsp dried basil
2 tsp dried oregano
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp salt

1. In a large bowl, mix all of the meatball ingredients together EXCEPT the meat and flour. Let the mixture sit for 10-15 minutes so the breadcrumbs/crackers can soak up the liquid a little bit. Add the beef or turkey and mix well with your hands until all the ingredients are completely combined.

2. Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and lightly grease the foil with non stick cooking spray. Form golf ball-sized meatballs and dredge them in the flour until lightly coated. Place the meatballs on the baking sheet about one inch apart. Bake for 20 -25 minutes until the meatballs are completely cooked through.

3. When the meatballs come out of the oven, let them sit for about 15 minutes. Gently scrape off any fat and place the meatballs in a 9X13-inch baking dish and pour hot tomato sauce over the top of the meatballs.

4. To make the tomato sauce, while the meatballs are cooking, combine all the ingredients in a medium saucepan and bring to a simmer over medium low heat. Simmer until meatballs are finished baking and then keep warm until ready to use.

5. To assemble the sandwiches, slice the buns in half. Lay the buns flat open on a baking sheet and top one side with cheese – toast in the oven for 4-5 minutes at 400 degrees or until the buns are toasted and cheese is melted. Place 3-4 meatballs on each bun and top with desired amount of sauce. Serve immediately. Enjoy!

Source: Mel's Kitchen Cafe

Smoked Turkey Cobb Wrap

Summer is in full swing around these parts and I am loving the warm weather.  Most of the time anyway.  

And I am busy, busy, busy.  I am exactly 5 days away from leaving for Girls Camp that I have been planning for 8 months.  Everything is in order (hallelujah!!) it's just a matter of going through everything 50 times so I make sure I don't forget anything and everything is covered.

And buying all the food--but we have a couple days before we need to do that.  

Because of this....my poor kids and husband get whatever Mom feels like and whatever is fast.  This wrap was absolutely fantastic.  It was perfect for summer (no oven required) and delicious.  The hubs and I loaded ours with veggies and the kids thought the bacon and turkey were amazing.  It was an easy, yummy dinner.

Smoked Turkey Cobb Wrap

(click here for printable version)


* This is the ingredients for 1 wrap.  If you are making more just multiply it out.  Also don't be afraid to get creative on your different kinds of wraps.  The possibilities are endless.

1 tbsp cream cheese, light or regular
1 12-inch tortilla or wrap
2 leaves green or romaine lettuce
4-5 slices thinly sliced smoked turkey
4 thin slices tomato
1 large egg, hard-boiled and sliced
4 thin slices red onion
1/2 avocado, seeded and thinly sliced
3 strips cooked bacon, regular or turkey bacon

1.  Spread the cream cheese evenly over the tortilla. Place the lettuce down the center of the tortilla. Arrange the turkey over the lettuce. Layer the tomato, egg, onion and avocado over the turkey and top with the bacon. Roll up tightly and slice in half diagonally. Serve immediately.  Enjoy!

Source: Mel's Kitchen Cafe

Crockpot Chicken Caesar Sandwiches

Now that the weather is warming up we are spending lots of time outdoors.  One of our favorite things to do is ride our bikes to canyon and then picnic.

Because of that, I am always on the lookout for easy picnic food that is delicious but super easy to transport and eat on a blanket.  And lets face it, something different than a ham and cheese sandwich.

I let these beauties cook all day long in the crockpot (which goes out in the garage to cook during the summer so my house doesn't heat up), added some delicious Caesar dressing and they were perfect.  So easy to transport and easy to fix for our picnic.

Crockpot Chicken Caesar Sandwiches

(click here for printable version)

2 pds boneless, skinless chicken breasts ,
1/2 to 1 cup of your favorite Caesar dressing (I used Brianna’s Asiago Caesar)
1/2 cup shredded Parmesan cheese
2 tsp of dried parsley
1/2 tsp ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns

1.  Place chicken in a 3-4 quart slow cooker with 1 cup of water, cover and cook on low heat for 4-6 hours.

2.  Remove chicken from cooker using a slotted spoon, and drain all water but 1/2 cup. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.  Place chicken back in the cooker and pour back in 1/2 cup reserved water, dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly.

3.  Cover and cook on high heat for 30 minutes or until mixture is hot.  Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.  Enjoy!

Source: Chef-in-Training

Guacamole Bacon Grilled Cheese Sandwich

 Is it warming up in your neck of the woods yet?

We are slowly getting warmer and with the warmness I am getting antsy to cook summer food.  You know the kind that doesn't heat up your house.

Grilled cheese is one of the favorites at our house.  Mostly because you can dress it up and be fancy or you can keep it super simple.  My sister introduced my to this delicious combination.  It is one messy, gooey, amazing sandwich.  We loved the addition of guacamole and then artisan bread and it was fantastic.  Definitely a winner and perfect for summer evenings!

Guacamole Bacon Grilled Cheese Sandwich

(click here for printable version)

Sandwich:

6 slices bacon
6 slices sour dough bread
3 tbsp butter, room temperature
1 1/2 cups jack and cheddar cheese, shredded
2 tbsp guacamole, room temperature

Guacamole:

2 large avocados, mashed
1 lime, juice
1 jalapeno pepper, finely diced
1 roma tomato, seeded and finely diced
1/4 cup red onion, finely diced
1 tablespoon cilantro, chopped
1/2 teaspoon cumin, toasted and ground
salt and pepper to taste

1.  To make guacamole, combine all ingredients in medium bowl and set aside.


2.  To make the sandwich, cook the bacon until crispy and set aside on paper towels to drain.

3.  Butter one side of each slice of bread, sprinkle 1/4 cup cheese onto the unbuttered side of one slice of bread followed by 2 tbsp guacamole, 2 pieces of bacon, another 1/4 cup cheese and finally top with the remaining slice of bread with the buttered side up.

4.  Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.  Repeat with remaining ingredients.  Enjoy!

Source: Closet Cooking

Teriyaki Chicken Salad Sandwiches

 I must be on a teriyaki kick.  

We have eaten the Teriyaki Burgers twice in the past week, not to mention this fantastic sandwich and Teriyaki Chicken Sandwiches are on my menu for this coming week.  

Boy am I loving it.  It must be the spring weather--hallelujah it finally showed up!

I have always been a huge fan of Chicken Salad Sandwiches.  Every time I hear their name I automatically think of bridal and baby showers and any kind of women's luncheon.  I don't know why it is such a popular dish for women but hey I'm not complaining.  

I love this version.  You get the same creamy chicken salad just kicked up a notch.  The flavors are very refreshing and a great twist on an old favorite.

Teriyaki Chicken Salad Sandwiches

(click here for printable version)

2 chicken breasts 

Kikkoman Teriyaki Baste and Glaze 

2 stalks celery, finely chopped

1/3 c. sliced green onions, chopped

1/4 c. sliced almonds, toasted

1 mango, cut into small cubes (or 1 small can of Mandarin oranges, drained)

1 small can pineapple tidbits 

1/3-1/2 c. light mayonnaise

Salt and pepper to taste

Croissants 

Lettuce leaves

1.  Marinate chicken for at least 4 hours in teriyaki baste and glaze. Grill. While chicken is grilling, combine celery and green onions in a small mixing bowl or a plastic storage container with a lid. When chicken is done, allow to stand for about 10 minutes and then cut into bite-sized pieces. Toss with celery and onions and then add mayonnaise and mix thoroughly. Start with 1/3 c. and go from there. Add 2-3 (or more) tablespoons of Teriyaki sauce to taste. The thickness of the Kikkoman Baste and Glaze is important because it helps keep the dressing from becoming too runny. You want to add some of the yummy Teriyaki flavor, but you also don’t want it to be overwhelming. Refrigerate for several hours.

2.  Right before serving, add mango, pineapple, and nuts. Season with salt and pepper to taste. You may need to add more mayo and/or Teriyaki, completely up to you.  Serve on a lettuce leaf in a croissant.  Enjoy!

Source: Best Bites

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Chipotle Pulled Pork with Cilantro Pesto

Thursday is Cinco De Mayo.  Yeah!  

I love the food associated with this fun holiday and this deliciousness would be an amazing addition to your party or for dinner.  It uses great mexican ingredients (chipotle peppers, cilantro).

I know most people are familiar with chipotle peppers but hey I live in rural Idaho and we don't exactly have a large selection of grocery items here nor do most of my friends cook with these little ladies.  So if you are wondering where they are at--they are in the mexican food aisle in the grocery store, little can labeled "chipotle peppers in adobo sauce."  

I have had several recipes that I have really been wanting to try so when I finally remembered to buy some chipotle peppers I knew what I would make.  For Easter we had Ham with chipotle glaze and then I had some chipotle peppers left over so I made this delicious pulled pork.

As a side note: if you have left over chipotle peppers, pulsed the peppers in your food processor and then freeze them in ice cube trays to use later.  You can also do this with the sauce that they sit in.  It works awesome later.

You pair this delicious sandwich with this amazing cilantro pesto and it is a perfect combination!

The chipotle peppers have a smoky flavor with a hint of spiciness.  My kids even enjoyed this pulled pork, not to mention you can throw it in the crockpot and let it cook all day.  Perfect for a party! 

If you need other amazing Cinco de May foods we love this Spanish Rice and this Rotel Dip.

Chipotle Pulled Pork with Cilantro Pesto

(click here for printable version)

1 whole large onion

1 whole Pork Shoulder/Butt, 5-7 lbs

Salt and freshly ground black pepper

1 can (11 oz.) Chipotle Peppers In Adobo Sauce (on the Mexican Food Aisle)

24 oz. of Dr. Pepper 

2 T. brown sugar

1.   Peel the onion and cut it into wedges. Lay them in the bottom of a large crockpot.  Generously salt and pepper the pork roast, then set it on top of the onions.  Pour the can of chipotle peppers over the pork, including the sauce. Pour all of the Dr Pepper over the peppers and roast. Add brown sugar to the juice and stir in.

2.  Cook for at least six hours, on low, turning roast two or three times during the cooking process. Check meat after six hours, it should be completely falling apart, use two forks to test. If it’s not falling apart, cook for another hour.

3.  Remove meat from crockpot and place on a cutting board or other work surface. Use two forks to shred meat.  Put meat in bowl and pour another ½ cup of cooking liquid over the pork.  Let sit until ready to serve.

Cilantro Pesto

1 ½ c. cilantro, washed and chopped

½ Jalapeno, chopped (and seeds removed if you want to tame down the spiciness)

¼ c. almonds

¼ c. olive oil

1.  Place it all in your food processor and blend until smooth. Serve immediately on pork sandwiches.

Source: Pioneer Woman & Indigo's Sugar Spectrum

Mini Meatball Sliders

First off I have to give a shout out to my daughter Kathryn.  It's her birthday today and we are going to party like it's 1999!

Okay not really because none of my children get that reference but we are going to have lots of fun anyway.

I asked her the other day what she wanted for her birthday.  This is the list she gave me:

1.  American Girl Doll.

2.  Walk dogs at the animal shelter.

3.  Eat brownies with ice cream, hot fudge, and caramel.

4.  Have spaghetti for dinner.

Sweet!  I love lists like those.  We can definitely fulfill three of those wishes and we'll see what Dad says about the other.

I had to laugh about walking dogs.  This is one of her favorite all time things to do.  I'm not kidding.  When I ask her what we should do she always says, "can we go walk the dogs?"

We use to have a dog and everyone in my family but me hopes to have another dog very soon.  I am just not an "animal person".  Never have been and probably never will.  Growing up I loved to play with dolls and barbies, my girls on the other hand have always loved to play animals (little pet shop, my little pony, horses, dogs, you name it, they play it).  I use to get them dolls but not anymore so it's no surprise they want a dog and every other animal they can think of.

I did give in and let them have a bunny last year.  They are completely in charge of him and it actually works out quite well.  But against much protestations still no dog at this house.  So to let Kathryn get her fill we walk dogs at the animal shelter.  She loves it and so do the dogs.  Perfect combination!

Speaking of perfect combinations, these meatball sliders with homemade pesto is absolutely delicious.  It was a hit with the kids and quite easy.  I had never made homemade pesto before but it was very simple and a perfect addition to the meatballs.

Mini Meatball Sliders

(click here for printable version)

Sauce:

2 T. olive oil

1 large yellow onion, chopped

4 cloves garlic, minced

1 (28 oz.) can tomato puree

1 (28 oz.) can tomato sauce

2 t. dried parsley

1 t. dried basil

1/2 t. dried oregano

2 t. salt

2 T. sugar

Meatballs:

1/2 c. breadcrumbs, divided 

1/4 c. milk

1 lb. ground beef

1 egg

1 clove garlic, minced

1 t. kosher salt

1/2 t. black pepper

1 t. dried parsley

1/2 t. dried basil

Pesto:

1 c. packed fresh basil leaves, rinsed and dried

2 small cloves garlic

2 T. pine nuts

1/4 c. olive oil

1/4 c. freshly grated Parmesan cheese (the real stuff makes a huge difference)

Salt and pepper, to taste

Sliders:

About 2 dz. white dinner rolls

Spray olive oil

Sliced provolone cheese (about 12 slices, depending on size.  We also used cheddar because my children have suddenly developed an aversion to white cheese)

1.  To make the sauce, heat the olive oil in a large stockpot over medium heat.  Add the onion to the pot and sauté until tender, 5-8 minutes.  Add the garlic and saute until fragrant, stirring, about 1 minute.  Add the tomato puree, tomato sauce, parsley, basil, oregano, salt and sugar.  Bring to a boil, then lower the heat to a simmer.  Let simmer for at least 2 hours.  It will get quite thick.  If you want it thinner add some water.  I didn't need to but it's up to you.

2.  To make the meatballs, combine 1/4 c. of the breadcrumbs with the milk in a medium mixing bowl.  Let stand 10 minutes.  Add the remaining breadcrumbs, ground beef, egg, garlic, salt, pepper, parsley and basil to the bowl.  Mix well until thoroughly combined.  Form into meatballs, about 1¼ inches in diameter.  Add the meatballs to the simmering sauce about 45 minutes before the sauce is finished.  Cover and let simmer until the meatballs are cooked through, 35-45 minutes.

3.  To make the pesto, combine the basil, garlic and pine nuts in the bowl of a food processor.  Pulse until finely chopped.  Scrape down the sides of the bowl.  With the processor running, add the olive oil in a steady stream through the feed tube until well incorporated.  Transfer the mixture to a small bowl and stir in the grated Parmesan.  Season with salt and pepper to taste.

4.  To assemble the sliders, preheat the oven to 400˚ F.  Slice the dinner rolls in half and lay open on a baking sheet.  Spray the rolls lightly with olive oil.  Bake for 5 minutes, just until lightly toasted.  Slice a cooked meatball in half and place both halves on the bottom portion of a roll, flat side down.  Spoon a small amount of sauce over the meatball.  Top with sliced cheese.  Repeat with the remaining rolls.  Bake 5 minutes more, just until the cheese is melted.  Spoon a small amount of additional sauce over the cheese, and finish with a small spoonful of pesto on top.  Serve immediately.  Enjoy!

Source:  Annie's Eats

Sharing this with: Paisley Passions, Fingerprints on the Fridge, Whipperberry, Tidy Mom, Katie's Cucina, Alli & Son, Be Different Act Normal, Quit Eating Out.

Gourmet Grilled Cheese

Sometimes I have days that I don't want to cook.

Yep it's true.  I don't always feel like making food especially really involved food.  So I always revert back to basic dinners on those days.

One of our always go to meals is grilled cheese sandwiches with tomato soup.  Easy to make, tastes yummy, and the kids love it.  Three very important points at our house.

When I saw this recipe I was having one of those "I'm not cooking days" and I actually had all the ingredients on hand so we varied our usual grilled cheese and tried this delicious combination.

It was a huge hit with the hubby.  His cheese addiction was totally fulfilled!  I loved how simple it was plus we paired with some delicious rosemary artisan bread and it was heaven!!

Gourmet Grilled Cheese

(click here for printable version)

Rosemary focaccia or crusty bread, 2 slices per sandwich

Fresh mozzarella

Fresh spinach, washed and dried

Tomato, sliced thin

Balsamic vinaigrette

1.  Spray a medium pan with non-stick spray and heat over medium-low. Place the spinach in the pan and sprinkle with balsamic vinaigrette. Stir continuously until just wilted. Remove from heat.

2.  To assemble the sandwiches: one slice of bread topped by mozzarella cheese, sliced tomato and cooked spinach. Top with second piece of bread. Place sandwiches in pan and cover. Cook on medium heat until the cheese is just melted, turning once the bread becomes golden brown.  Enjoy!

Source: Alli-n-Son

Source: Sumo's Sweet Stuff, Skip To My Lou, CRAFT, Delightfully Dowling, Our Journey, Sugar Bee, Beauty and Bedlam, Happy Housewife, 33 Shades of Green.

Reuben Sandwich

I have found that this is a sandwich that people either love or hate.  Personally I love it.  But then again I love sauerkraut on most things hot dogs, pork roast.  We don't have this sandwich very often, but sometimes I have this overpowering urge to eat one so out comes the rye bread and yum!

2 slices Rye bread (if you don't like Rye, any bread works)

Dijon mustard, to taste

2 slices Havarti cheese (traditionally most people use swiss, but not my favorite)

3 slices corned beef (I get this from the deli)

Saurkraut

Thousand Island dressing, to taste

* Spread Thousand Island dressing on both pieces of bread.  On one side layer 1 slice of cheese, corned beef, saurkraut, mustard, the other piece of cheese, and then the other piece of bread.  Butter one side of the sandwich and place butter side down in saute pan over medium heat.  Butter the side facing up and flip when cheese is melted and first side is toasted.  Let toast and then cut in half and serve.