Tuna Melt Sliders

When I was little, I remember celebrating Christmas Eve at my Aunt and Uncle’s house.  The food was always pitch-in style, with everyone bringing something.  One thing that showed up year after year was tuna melt sandwiches.

It seems like such a simple thing to have on Christmas Eve, but it fit in just fine with the hot sub sandwiches and other fun snack foods that were shared.  And the tuna melts became part of Christmas Eve for me, just because they showed up for several years in a row.  

Isn’t there a saying about how most of life is just showing up?  I guess it’s just as true for tuna melts as for people.

This is not the same recipe that my mom made when I was little.  I decided to use cheddar instead of Velveeta.  And I threw in some Kraft Mayonnaise instead of the butter that mom used.  

Mom always made them on hamburger buns.  I found some slider buns at the store.  They were the perfect size to serve with soup.

Right now, you can get some coupons to use on Kraft Mayonnaise and Kraft cheese.  You can save up to $20 and the coupons are only redeemable at Target stores.  Saving money makes these little tuna melts an even better deal!

Here’s what you’ll need to make them:

[Read more…]

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Peach Pork BBQ Sliders Topped with Apple Cole Slaw

When King’s Hawaiian asked me to create a recipe using their dinner rolls, I had a couple of ideas.  I first made sticky pecan rolls.  They were marvelous, but not very photogenic.  So, I went back to the drawing board and decided to try a twist on bbq sliders.

These little sandwiches make use of one of the slow cooker freezer meals that is part of our November plans.  The Peach BBQ Pork couldn’t be easier and the flavor is outstanding.

I paired the pork with Apple Cole Slaw with sweet vinegar dressing.  It’s really easy to make, but the addition of the apple gives a great flavor.  It goes great with the pork and the King’s Hawaiian rolls too.

Here’s what you’ll need to make them:

The pork and bbq ingredients aren’t in the photo.  I already had it going in the slow cooker.

For the Pork

  • 2 1/2 – 3 lbs. pork roast or tenderloin
  • 16 oz bottle barbecue sauce
  • 16 oz peach salsa
  1. Put all the ingredients in the slow cooker.
  2. Cook on high 5-6 hours or low for 7-8 hours.
  3. Shred cooked meat to serve.

For the Apple Cole Slaw

  • 16 oz bag cole slaw mix
  • handful chopped parsely
  • ​1 apple, chopped
  • 1/3 cup vegetable oil
  • 3 Tbs. vinegar
  • 4 Tbs. sugar
  • salt and pepper to taste
  1. Stir cole slaw mix, parsley and apple together.
  2. Put the remaining ingredients in a container with a tight fitting lid.  Give it a good shake to combine.
  3. Pour dressing over slaw and toss.

Two Packs of King’s Hawaiian Dinner Rolls

Serve Peach BBQ Pork on split King’s Hawaiian dinner rolls.  Top bbq with slaw.

Enjoy!

This is a sponsored conversation written by me on behalf of King’s Hawaiian®. The opinions and text are all mine.

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Slow Cooker Pork and Gravy Sandwiches

This is another one of those super simple, easily adaptable recipes.  In fact, I can think of three different ways to serve it.  All of them would be delish.  We chose the simplest serving method – sandwiches.

But you could also make the pork and gravy and serve it as whole pork chops with your favorite sides.  Then repurpose the leftovers as sandwiches.

Or you could make open-faced sandwiches with mashed potatoes. Like a Manhattan.  I think there are other terms for this type of sandwich, but I can’t think of them right now.  Leave a comment if you know of some.

Slow Cooker Pork and Gravy Sandwiches

 

I used 2.5 lbs of boneless pork chops and 1 jar of gravy.  If you like it more gravy-ish, just add a second jar.  And if you’re serving them as open-faced sandwiches with mashed potatoes, you’ll want the second jar of gravy.

For a side dish, I cooked some farmer’s market veggies in a skillet.  It was a quick meal that we really liked.

Pork and Gravy Sandwiches ingr

 

This really can’t get any easier!  I love recipes like this.

Slow Cooker Pork and Gravy Sandwiches

Serves: 6-8 servings

Ingredients
  • 2.5 lbs. boneless pork chops
  • salt and pepper to taste
  • ½ tsp. thyme, optional
  • 12 oz jar pork gravy (use a second jar if you like more gravy)
  • buns
Instructions
  1. Place all ingredients except buns in the slow cooker.
  2. Cook on high 5-6 hours or low 7-8 hours.
  3. Shred meat and serve on buns.
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Slow Cooker Hawaiian BBQ Chicken Sandwiches – an easy twist on an old favorite!

Does it get any easier than tossing chicken in the slow cooker with some barbecue sauce?  It’s a classic and a family favorite.  This recipe is really more of a twist on serving the barbecue chicken.  You start with those same two ingredients, but the sandwiches get bumped up a notch with the addition of pineapple slices and cheese.

Slow Cooker Hawaiian BBQ Chicken Sandwiches

 

I had intended to make another recipe I have for Hawaiian BBQ Sandwiches.  That recipe uses grilled chicken and ham.  It’s not hard, but I was feeling super lazy.  Plus, I’m loving using the slow cooker lately!

So I cooked the chicken with our favorite barbecue sauce in the slow cooker.  At dinner time, I shredded the chicken and served it on toasted buns, topped with sliced pineapple and provolone.  A quick turn under the broiler and they were ready to eat.

Oh my goodness!  The pineapple and provolone really set these sandwiches apart from plain bbq chicken sandwiches.  It added so much flavor to the meal and it’s an easy step.

Here’s what you’ll need:

slow cooker hawaiian bbq sandwiches ingr

 

Slow Cooker Hawaiian BBQ Chicken Sandwiches – an easy twist on an old favorite!

Serves: 6-8 servings

Ingredients
  • 2 - 2.5 lbs. boneless chicken breast
  • 1-2 cups barbecue sauce
  • hoagie buns
  • pineapple slices
  • provolone cheese slices
Instructions
  1. Put the chicken and bbq sauce in the slow cooker.
  2. Cook on high for 5-6 hours or low for 7-8 hours.
  3. Shred meat with a fork.
  4. Toast buns.
  5. Place meat on buns. Top with pineapple and cheese.
  6. Broil until cheese melts.
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Slow Cooker Beef Gyros – 75 Days of Summer Slow Cooker Recipes

I have made several different versions of gyros sandwiches.  I’ve made them with chicken.  I have a meatball version in my ebook.  But this time I wanted to try making a beef version.  And because we’re focusing on the slow cooker this summer, of course I had to use my favorite small appliance to make them.

slow cooker beef gyros

 

Every time I make gyros, I serve them with this simple cucumber/yogurt sauce.  I know there are other toppings, but this one is so easy and I don’t have to look up how to make it.  Easy cooking is how I roll.

The ingredients for these Beef Gyros are simple too.  You probably have everything you need in your pantry now, with the exception of dried mint leaves.

Here’s what you’l need (minus the garlic, which didn’t make it into the photo):   [Read more…]

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‘Cheater’ Chili – for hot dogs and more! – 75 Days of Summer Slow Cooker Recipes

75 Days of Summer Slow Cooker Meals EatAtHomeCooks

 

We love a good cheater recipe around here!  Kim has a fantastically easy version of Chili for hot dogs.  You’re going to love this recipe.  Bonus: there are 3 different methods for cooking it.  Check out the notes on the recipe and choose what works for you.
Hot dog - All the way
Everyone has their own preferences when it comes to hot dog toppings. For me, I want a grilled hot dog, loaded with chili, onions, mustard, ketchup, and slaw….yummmm!  With grilling season under way, and lots of cook outs planned for July 4th, I wanted to share this super simple chili recipe I recently made. You only need THREE ingredients…a couple of pantry staples and ground beef…that’s it!
Cheater Chili EAH
I used one can of Hunt’s Seasoned Tomato Sauce for Chili and one can of Manwich Sauce (for Sloppy Joes). My original intent was to use this as a base, but I was pleasantly surprised to find I didn’t need to add anything but the ground beef! It had a great flavor, and was perfect for our hot dogs! I received lots of compliments on it too.  I also think this could easily be made in the slow cooker, but someone would need to be available to give it a stir once in a while to break up the meat.

‘Cheater’ Chili – for hot dogs and more!
Ingredients
  • 2 lbs. lean ground beef
  • 1 (15 oz) can tomato sauce seasoned for chili
  • 1 (15 oz) can Manwich Sloppy Joe sauce- original
  • cayenne pepper (optional)
Instructions
  1. Brown ground beef in large pot.
  2. Rinse under hot water to remove grease and then return meat to pot or place in crockpot.
  3. Add tomato sauce, Manwich and cayenne pepper to meat.
  4. Heat on medium high heat until boiling. Or cook in slow cooker on low for 5 -7 hours.

If you want a little spicy kick to your chili, you could add in some cayenne pepper! I made this chili the night before my cookout, and heated it up in my crock pot the day of. This also kept the chili nice and warm without tying up my stove top.
How do you eat your hot dogs?!
KimM is a contributing writer for Eat at Home. She has three children, ages 12, 10 and 5; 2 fur babies, and blogs about her kitchen adventures at Makin’ it Mo’Betta. You can also follow on PinterestFacebook and Twitter.

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Italian Sausage Sloppy Joes – 15 Minute Meal

Italian Sausage Sloppy Joes

 

I created this sandwich a few weeks ago on a night when I was in a hurry.  I’ve fallen into a bad habit of working in the afternoon.  That’s not the bad part.  The bad part comes in when I finally look up at the clock and realize it’s already 5:30 and I haven’t started dinner.

I forget which meal this Italian sausage was meant for, but it worked perfectly in these sloppy joes.  And the good thing is, you probably have all the other ingredients in your pantry.

They also can be made in about 15 minutes.  Perfect!

This Italian spin on the traditional sloppy joe tastes a lot like pizza.  Which meant that my family loved them.  So did I.  They reminded me a lot of the flavor of Pizza Potpie.

I don’t have an ingredient photo this time, because I was creating in a huge hurry.  But, like I said, you probably have all the ingredients in your pantry.  With the exception of the Italian sausage, they are all very common ingredients.   [Read more…]

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Beef Shwarma in the Slow Cooker

beef shwarma in the slow cooker

 

We loved this meal!  First, because it just tastes great.  It’s a bit of a change from the normal fare.  Tender beef cooked with mid-East flavors, stuffed in pocket bread.  I served it with cucumber-yogurt sauce instead of the more traditional tahini sauce.  Either way is delicious.

I also love that it cooks in the crockpot.  And leftovers can easily be reheated for lunch or for those nights when we are eating in shifts due to work and soccer practices.

I adapted the recipe from Chicken Shwarma.  Both are tasty, but I think I have a slight preference for this beef version.

Here’s what you’ll need to make it:   [Read more…]

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10 Minute French Dip Sandwiches

I always feel like life is supposed to slow down after the holidays, but that doesn’t seem to be the case. This is one of my go-to meals for busy days – it’s on the table ten minutes after I walk into the kitchen. You really can’t beat that!

I recommend about a quarter of a pound of roast beef per adult to make a good, hearty sandwich. And with bubbly cheese and Italian seasoning, it doesn’t feel like you’re eating “just a sandwich” for dinner.

We usually serve these along with a big salad or veggies and dip.

10 Minute French Dip Sandwiches
Ingredients
  • 1 can beef broth
  • 1 lb. roast beef
  • 4 long rolls
  • Mayonnaise
  • Italian seasoning
  • 8 slices provolone cheese
Instructions
  1. Add the beef broth to a large skillet over high heat. When the broth starts to steam, reduce heat to medium and add the roast beef and cover. Let warm for about five minutes, until the roast beef is no longer pink.
  2. Meanwhile, preheat the oven broiler. Slice rolls in half and place them on a baking sheet cut side up. Spread a thin layer of mayonnaise on the top side of the buns and sprinkle with Italian seasoning.
  3. When the roast beef is warm, remove it from the broth using a slotted spoon or tongs and divide between the rolls. Lay two slices of cheese over the roast beef on each roll.
  4. Broil for 2-3 minutes, until bread is toasted and cheese is melted. Serve with extra broth for dipping.

Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

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Greek Pita Sandwiches

Saturdays are my sandwich days. Usually I  have a hearty soup brewing all day. So I put together a delicious and easy sandwich for lunch. This recipe came about because I had some leftovers from a greek salad and frozen meatballs in the freezer. I thought hmm…that could work. And well, it worked. It was so good! [Read more…]

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