Everyday Food for Busy People
It’s What’s for Dinner Wednesdays. I was asked, along with a few other bloggers, to participate in a recipe challenge hosted by Beef. It’s What’s for Dinner. The recipe for this week is East Meets West Burgers. I altered the recipe just a bit, using tortillas instead of buns. I also took advantage of a jar of Hoisin Sauce to flavor the burgers, cutting down on the number of ingredients. [Read more...]
I have a sister named Gina. Gina has a friend named Desiree who has been bothered by the fact that I rarely mention my sister. So, in honor of Gina (and to put Desiree’s mind at ease) I’m featuring one of Gina’s excellent sandwiches today. But before I give you the low-down on how to make these, here’s a few things about Gina.
Now for the Club Sandwiches. They taste fantastic with hot melted cheese, bacon and seasoned, toasted buns. Here’s what you’ll need:
I felt like a kid again when I had this for lunch the other day. Something about the homemade white bread, the big glass of chocolate milk and the individual cup of applesauce. It made me remember carrying my Holly Hobby lunch box to school. The same lunch box I hit Denny Rice with. Denny was a trouble maker. He knocked the head off my snowman. Our second grade teacher, Mrs. Shaum actually washed his mouth out with soap one day. Can teachers still do that?
Simple, delicious summer in a sandwich. Who doesn’t love garden fresh tomatoes? We’ve got several tomato plants growing in our square foot garden. I’ve been a little disappointed because they haven’t produced as much as I wanted. I’m not sure if it’s the weather (it’s been a cool, rainy summer) or our gardening abilities or a vile combination of both. We have managed to get a few tomatoes off the vines and I turned one into a tomato sandwich for lunch.
Full of flavor with a bit of a kick, these sandwiches are delish! I found the recipe on the blog of one of my readers, Sherri. She has a great recipe blog called Everything in Moderation. My husband, who likes spicy foods loved these, but so did my youngest son who likes things plain. We just didn’t add the peppers to his sandwich and he didn’t use the dipping sauce.
Groceries are getting low and I need to pack a lunch tomorrow. No lunch meat. No peanut butter. Only half a loaf of bread left. Luckily, I had plenty of eggs and egg salad makes my 14 year old son very happy. Since it’s his lunch that needs packing, that works out great.
If you’re looking for low calorie, low cholesterol foods, run away from this sandwich. All it’s creamy goodness will do nothing for your hips or heart.
Place the eggs in a pan and cover them with cold water. Bring them to a boil and then time them for 10 minutes. I love it when my eggs come out with the centers just cooked and still yellow. I did them right this time.
Rinse the eggs in cool water and then peel them. How many eggs you use is up to you and how many folks you’re sharing your egg salad with. I used half a dozen because 2 of my kids think egg salad is a real treat. The other 2 gag when I mention it. Six eggs is plenty for the 4 of us who like a sandwich that might cause our ateries to slam shut later in the day.
Dice up the eggs pretty fine. This reminds me of the time my dad decided to boil an egg for his lunch. He rinsed it off after peeling it, but was disturbed that the egg was wet. So he grabbed a tissue to dry it off. I came in while he was rubbing wet tissue off the egg. Yeah, my dad is not much of a cook.
Anyway, after you dice up the eggs, put them in a bowl with plenty of salt and pepper and a giant glob of mayo.
Stir it up and spread it on your bread. Yum! I like my egg salad sandwich with carrot and celery sticks. It tastes good and balances out the fat with some veggies!
I’ve been in a sandwich mood lately. This one is a Rachael Ray recipe that I modified to fit the ingredients I had on hand.
Sloppy Cubanos
1/2 pound chorizo sausage
1 pound ground pork
1 onion, finely chopped
2 cloves garlic, finely chopped
2 tsp. paprika
2 tsp. ground coriander
1 tsp. allspice
salt and pepper
2 Tbs. brown sugar
1 Tbs. Worcestershire sauce
1/2 cup lime juice
1 cup chicken broth
8 oz. tomato sauce
sub rolls
dill pickles (I like Claussen brand)
swiss cheese, if you have it
Brown the meats with the onion and garlic. I always rinse browned meat under hot water to rid it of extra grease and fat. Return the meat to the pan and add the spices, brown sugar, Worcestershire sauce, lime juice, broth and tomatoe sauce. Cook for a couple of minutes.
Toast the split rolls under the broiler and then pile on the meat. Add swiss cheese and pop it back under the broiler to melt the cheese. I didn’t have any cheese last night and they were good without it. Serve with pickles and chips.
Okay. Friday night I did not want to cook, but I forced myself to rummage around the kitchen until I found an easy meal. I have a stash of pork in the freezer from my nephew’s 4-H project, so pork burgers seemed to be the perfect solution to my problem. And with two special ingredients they are very tasty too!
Try these on your next burger
Can you smell these cooking? Nothing peaks an appetite like the smell of sauteed onions. I need to invent a scratch and sniff computer screen.
Pretty yummy for fast food at home.
The great thing about this recipe is that it’s fast! It makes a perfect lunch after church on Sunday or a busy week night dinner. I found the recipe in a Rachel Ray cookbook.
Brown ham cubes in a skillet with butter
Pour in scrambled eggs. I use one egg per sandwich. Salt and pepper the eggs when you scramble them.
While the eggs cook, toast english muffins under the broiler. Put the scrambled eggs and ham an the toasted english muffins and add a slice of Muenster cheese. Pop it back under the broiler till the cheese melts.
Put the tops on and eat up!
Easy substitutions to change up the recipe:
- use bacon instead of ham
- use cheddar cheese or provolone or swiss or….
- add a bit of onion
- use whole wheat toast or bagels
The possibilities are endless!
