Tag Archives: sandwich

Philly Cheesesteak Sloppy Joes.

This week, my friend Sarah over at A Taste of Home Cooking is celebrating her SIXTH Blogiversary!  In honor of the occasion, she asked six blogger friends to make one of her recipes and guest post on her site.  I am thrilled to be a part of that group.

I chose to make Sarah’s Philly Cheesesteak Sloppy Joes.  It was an easy choice considering they are by far the most popular recipe on her site.  To see what we thought of them (hint:  YUM!) and to get the recipe, head on over to A Taste of Home Cooking.

And don’t forget to wish Sarah a happy sixth blogiversary!

Black Bean and Corn Burgers.

I’ve been on a bit of a burger kick lately (as you may have noticed) so when I was assigned these black bean and corn burgers from The Cookaholic Wife for the Vegetarian Swap, I was thrilled.  I have a tendency to order veggie burgers when we go out but had never attempted to make my own at home.

I ended up making a bunch of adaptations to the recipe based on Nichole’s review.  She mentioned that they had a mushy texture, so I reduced the amount of kidney beans used and pureed them in the food processor so that they were more of a binding agent than the focus of the burger.  I also increased the amount of panko for extra binding capabilities since they were pretty wet.  I used real garlic in addition to the garlic powder and added some cilantro and cumin to give the burgers some more spice.

We really enjoyed these burgers.  Even the Fruitaholic ate half of a patty.  I kind of felt like the bun was overkill… These would be great formed into balls and served in a lettuce wrap!

Black Bean and Corn Burgers.

Ingredients

  • 1 15oz Can Kidney Beans, drained and rinsed
  • 1 15 oz. Can Black Beans, drained and rinsed
  • 1 Ear Corn, kernels removed
  • 1/4 Onion, diced
  • 3/4 Cup Panko
  • 1 Egg
  • 2 Cloves Garlic, minced
  • 1/4 Cup Cilantro, finely chopped
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Cumin
  • 1/4 tsp. Cayenne Pepper
  • Sour Cream, for serving
  • Salsa, for serving
  • Hamburger Buns

Instructions

Add 1/2 can of kidney beans to the bowl of a food processor. Pulse until mostly smooth.

Combine all ingredients (minus the sour cream, salsa and buns) in a medium bowl and mix well.

Form into 5 patties.

Heat 1 Tbsp. Olive Oil in a large skillet over medium-high heat. Cook patties for 4 minutes on each side or until lightly browned.

Serve with salsa and sour cream on a toasted bun.

Source -

Adapted from The Cookaholic Wife.

http://www.thejeyofcooking.com/black-bean-and-corn-burgers/

Mini Monte Cristos.

When I first met the (future) Husby, he wasn’t very much into sports.  Sure, he watched the occasional baseball game, and since, we’ve both become pretty big baseball fans… Living so close to Wrigley Field will do that to you.   But I was always glad to not have to devote 16 Sundays sitting on the couch watch grown men in tights run around trying to catch an oddly shaped ball.

But this season?  The football-loving trait that all men must possess was sparked.  We’ve spent many a Sunday afternoon (or Monday night) in front of the TV (I, with my laptop, of course).  I even attended my first Chicago Bears game, sans the Husby no less.  But really, I don’t care so much about football itself… It’s all about the food that goes along with it!

I found these while browsing on Pinterest (during a football game, ha!), and immediately put them on my ‘to-make’ list.  So on Sunday, that’s exactly what I did.  I was a little bit nervous about the possibility of burning the house down since I’d never deep fried anything before but I tossed caution to the wind since I was more excited to pop these little bites into my mouth.

They.  Were.  Awesome!  I don’t own a candy/oil thermometer so I wasn’t sure how hot to heat the oil.  It took a little bit of trial and error (my first few pieces were burnt in seconds), but I finally got the hang of it and churned out some pretty amazing little bites.  I made way too many since it was just the two of us (the Fruitaholic is still on a hunger strike), but I will definitely be making these for future game days!

Mini Monte Cristos – found on Pinterest and slightly adapted from Crisco.com

  • 6 Slices Bread (white is recommended, I used multi-grain)
  • Mustard (I used Trader Joe’s Sweet and Hot Honey Mustard)
  • 6 Slices Ham, thinly sliced
  • 6 Slices Turkey, thinly sliced
  • 6 Sliced Swiss Cheese, thinly sliced
  • 1 Cup Buttermilk Pancake Mix
  • 2 Eggs
  • 1 Can Evaporated Milk (I used a substitute of 2/3 Cup Dry Milk and 3/4 Cup Water)
  • 1/4 tsp. Salt
  • 1/4 tsp. Cinnamon
  • Vegetable Oil, for frying
  • Raspberry Jam, for serving
  • Powdered Sugar, for topping

Trim the crust off each slice of bread and flatten with a rolling pin.  Spread the tops with mustard.  Layer 1 slice ham, 1 slice turkey and 1 slice swiss cheese, to fit.

Roll bread tightly into a log shape, using plastic wrap to assist in rolling.  Wrap very tightly in plastic wrap and refrigerate for 30 minutes.

Mix together pancake mix and eggs until combined.  Add the evaporated milk, salt and cinnamon and mix well.

Heat 1 1/2 inches of oil in a deep saucepan over medium heat (if you have a candy/oil thermometer, heat oil to 375.  Unwrap each roll and secure with 3-4 toothpicks.  Using a serrated knife, slice each roll into 3-4 pieces, leaving the toothpicks intact.

Dip each piece into the batter.  To test the temperature of your oil, drop a small amount of batter into the saucepan.  Adjust the temperature as necessary so that your batter drop becomes golden brown within 20-30 seconds.  Fry a few pieces at a time, turning frequently, about 1 to 2 minutes until deep golden brown.

Transfer fried bites to a paper towel lined plate.  Serve immediately or keep warm in a 175 degree oven.

Sprinkle with powdered sugar and serve with raspberry jam, for dipping.

** These can be made a day in advance.  Prepare and fry as directed.  Allow to cool, then cover and refrigerate.  Reheat the next day in a single layer on a baking sheet in a 425 degree oven for 8 to 10 minutes.**

Reader Request: Croque Monsieur or Madame.

A few days ago, my friend Shannon, who lives out here in Seattle, asked if I would be willing to teach her how to make Croque Monsieur.  She has fond memories of eating them when she lived in London and wanted to take a crack at making them back here in the states.  I, of course, was happy to oblige.

Croque Monsieur or Madame are basically the most ooey gooey decadent ham and cheese sandwich you’ll ever eat.  The difference between the two is that the Madame tops off all of the cheesy goodness with a fried egg.  It’s a filling meal, eaten with a fork and knife and served with a simple salad on the side.They’re definitely not diet friendly but, boy are they good.  They’re relatively quick and easy to make as well.  Shannon is already planning to make them again on her own next week, and I have every bit of faith that even the most novice cook, such as herself, can do it!

Croque Monsieur or Madame – barely adapted from Ina Garten

  • 2 Tbsp. Unsalted Butter (+ 2 Tbsp. for Croque Madame)
  • 3 Tbsp. Flour
  • 2 Cups Hot Milk (I microwaved mine for 2 minutes)
  • 1 tsp. Kosher Salt
  • 1/2 tsp. Freshly Ground Black Pepper
  • Pinch of Nutmeg
  • 12 oz. Emmental or Gruyere Cheese, grated (about 5 cups)
  • 1/2 Cup Parmesan Cheese, grated
  • 8 Slices White Bread
  • Dijon Mustard
  • 3/4 Lb. Black Forest Ham, sliced medium-thin
  • 4 Eggs, optional (for Croque Madame)

Preheat oven to 400.

Set a small saucepan over low heat and melt 2 Tbsp. of the butter.  Add the flour and stir constantly with a wooden spoon for 2 minutes.  Slowly pour the hot milk into the saucepan and cook, stirring constantly until the sauce has thickened.  Turn off the heat and add the salt, pepper, nutmeg, 1/2 Cup Gruyere and the Parmesan.  Set aside.

Place the slices of bread on a baking sheet and bake for 5 minutes, then flip each slice over and bake an additional 2 minutes until lightly toasted.

Remove the bread from the oven but do not turn off the heat.  Smear mustard on half of the slices.  Add a few pieces of ham on top, then sprinkle with half of the remaining Gruyere.  Top with a slice of the plain toasted bread.  Repeat for each sandwich.

Slather each sandwich with the cheese sauce then top with the rest of the Gruyere.

Bake the sandwiches for 5 minutes.  Turn on the broiler and broil on high for 3-5 minutes, until the cheese is bubbly and lightly browned.  Make sure to keep an eye on the broiler so as not to burn the sandwiches.

If making a Croque Madame, set a frying pan over medium heat and melt the butter.  Crack an egg into a bowl and slowly transfer into the frying pan.  Cook for 1-2 minutes, then cover and cook an additional 1-2 minutes, until whites have set.  Place on top of sandwich.  Repeat for remaining sandwiches.