Twice Delicious: Tex Mex Pork Wraps

I don’t know about you, but whenever I cook in my crock pot I have leftovers. I do it on purpose actually. It is nearly impossible to cook with a “helpful” three year old and 20 month old twins underfoot. So the day after crock pot night is leftover night. I actually have two portions of leftovers (generally) and so I’ll usually freeze meat for another meal later. In any case, I thought you all might like to know what I did with my leftover Sweet Barbecue Pork Chops that we made in the slow cooker. First of all. . … Continue reading →

A New Twist on an Old Favorite

I don’t think there is anyone in the world that does not love a grilled cheese sandwich. Most of us begin eating them as a child and still love them as adults. But, you have to admit, there is not much there. Bread, butter, cheese…that is all there is to it. Or is it? Did you ever think about modifying the traditional grilled cheese sandwich? If you looked around, there are plenty of recipes that do just that! Instead of just cheddar, consider adding other types of cheese. If you combine cheddar, muenster, and provolone, you have great grilled cheese … Continue reading →

Cuban Midnight (Medianoche) Sandwich with Fried Plantains

The Cuban Midnight (Medianoche) Sandwich is a favorite in Cuba. For traditional sandwiches, the pork is slow roasted in Cuban spices, giving it a garlic/citrus smell. Unlike most American sandwiches, Cubans do not normally eat tomatoes or lettuce on their sandwiches and many do not include mayonnaise, although this recipe does. The sweet rolls of the Medianoche makes it a favorite nighttime snack, hence the name. For this recipe, you will need four sweet bread rolls, mayonnaise, prepared mustard, one pound of thinly sliced cooked ham, one pound of thinly sliced fully cooked pork, one pound of sliced Swiss cheese, … Continue reading →

BBQ Beef Sandwiches

BBQ Beef Sandwiches 1 pound cooked roast beef 1 cup bottled barbecue sauce 1/4 cup minced onion 2 tablespoons pickle relish Finger rolls Cut beef into narrow thin strips. Combine barbecue sauce, onion, and pickle relish in shallow saucepan. Add beef, cooking over low heat only until beef is heated through. Split and toast rolls.

Dropped Finger Sandwiches

Dropped Finger Sandwiches 4 tablespoons butter 1/2 cup water 1/2 cup flour Dash of salt 2 eggs 1/2 cup Swiss cheese, shredded Melt butter in water. Add flour and stir vigorously until ball forms or pulls away from sides of pan. Remove from heat. In a bowl, beat in eggs and add Swiss cheese. Drop by heaping teaspoonfuls onto greased cookie sheet, baking at 400 degrees for 20 minutes. Split in half and fill with your favorite filling such as tuna, ham, deli meats, etc.

Cheese & Bacon Sandwiches

Cheese & Bacon Sandwiches 1 loaf bread with crust removed 1/2 pound sharp cheddar cheese, shredded 1 pound bacon, crisp fried and drained 1 small onion, chopped 1 small package sliced almonds 1 cup of mayonnaise 2 tablespoons Worcestershire sauce Pepper to taste In a bowl, mix all the ingredients except the bread. Spread mix onto slice of bread and then cut into thirds. Place onto foil covered cookie sheet and cook at 400 degrees for 10 minutes.

Sizzling Ham and Cheese Wraps

Sizzling Ham and Cheese Wraps 6 flour tortillas 1 pound shaved, cooked deli ham 6 slices American cheese 12 thin slices tomato Salsa or horseradish sauce Heat the tortillas by placing in a low oven (200 degrees) for about 10 minutes. Top each warm tortilla evenly with ham, one slice of cheese, and two slices of tomato. Roll up each tortilla, placing in microwave-safe plastic wrap. Microwave each tortilla on high for 30 seconds or until warm.

Traditional French Dip Sandwich

Traditional French Dip Sandwich 2 large onions, cut into 1/4-inch slices 1/4 cup butter or margarine 1 boneless bottom round roast, 3 to 4 pounds 5 cups water 1/4 cup soy sauce 1/4 cup Worcestershire sauce 1 envelope onion soup mix 1/4 teaspoon garlic powder 12 French rolls, split 1 cup Swiss cheese, shredded In a skillet, sauté the onions in butter until tender. Place in a crock-pot. Cut the roast in half and place over the onions. In a bowl, mix water, soy sauce, Worcestershire sauce, soup mix, and garlic. Pour over the roast. Cover and cook on low … Continue reading →

Grilled Beef and Swiss Cheese Sandwich

Grilled Beef and Swiss Cheese Sandwich 2 heaping tablespoons mayonnaise 1 tablespoon of deli-style mustard 4-ounce can chopped green chilies, drained 12 slices bread 6 slices Swiss cheese 12 thin slices cooked roast beef Butter, softened Combine mayonnaise, mustard, and green chilies in a small bowl. Spread each slice of bread with a little of the sandwich spread. Top half of the bread with two slices of roast beef and one slice of cheese. Cover with remaining slices of bread. Butter outsides of bread and then grill sandwiches in a large skillet over medium heat until both sides are golden … Continue reading →

New York Philly Steak Sandwich

New York Philly Steak Sandwich 1/4 cup butter 2 cups onions, sliced 1 cup of green bell pepper, cut into strips. 1/2 pound sliced deli roast beef, cut into strips 4 hoagie or French rolls, split 8 slices Provolone cheese, cut in half Heat the broiler. Melt butter in 10-inch skillet until sizzling, and then add onions and pepper strips. Cook over medium heat until onion is softened, about 8 minutes. Add beef strips; continue cooking until heated through, about 5 to 6 minutes. Meanwhile, place split rolls onto ungreased baking sheet, cut-side up. Broil 2 to 5 inches from … Continue reading →