Wednesday, April 17, 2013

RoastBeef Chipotle Ranch Sandwich

The Menu:
Roast Beef Chipotle Ranch Sandwich



The Original Recipe:
The family and I have been having sandwich/sub night about once a month. We get to create our own sandwiches at home. I have to say, this was declicious enough that I wanted to share it with everyone!

Roast Beef Chipotle Ranch Sandwich

6 buns, bread, sub rolls of your choice
1 pkg. nitrate free roast beef
6 slices of bacon, cooked and broken in half

Sauce:
1 chipotle pepper (from the can with some sauce)
1/4 cup Ranch Dressing

Toppings:
Lettuce
thin sliced red onion
provalone or mozzarella cheese
tomato

chop the chipotle and mix with ranch. toast bun beforehand OR you can slather top with chipotle ranch dressing. Add bacon, onion and tomato. Apply roast beef to bottom of bun and top with cheese. Broil on high for 3 minutes until toasty and cheese is melted. Add lettuce and serve.

Monday, April 15, 2013

Sausage, Potato, Brussel Sprout Bake (or Grill)

The Menu:
Sausage, Potato, Brussel Sprout Bake (or Grill)
 

The Original Recipe:
I wanted to quickly throw something together for supper, tonight. I used the ingredients I had on hand, and this turned out so delicious I wanted to share it with everyone! It's not any recipe that I have read or found on the internet. It's something of my very own! It tasted so good. The tang of the mustard and vinegar goes nicely with the brussel sprouts. Sage goes great with pork. Overall, I think this is a true keeper and something I will make again! Not bad for my 500th post!

Sausage, Potato, Brussel Sprout Bake (or Grill)

1 pkg. Smoked Sausage, sliced
5 Red Potatoes, diced
1 onion, chopped
1 pkg fresh brussel sprouts or 1 pkg. thawed out (previously frozen) brussel sprouts, cut in half
2 tsp. Dijon mustard
2 cloves minced garlic
1/4 c. balsamic vinegar
1/4 c. olive oil
fresh sage, chopped (to taste-about 6 big leaves)
salt/pepper to taste

Whisk mustard, garlic, vinegar, oil, sage, salt and pepper in a bowl. In another bowl add sausage, onion, sprouts and potatoes. Then mix all ingredients together. Lay out on cookie sheet covered with foil. Bake 400 degrees until potatoes are soft and start to brown, about 25-30 minutes. Stir and broil on high about 5 minutes to crisp up a bit more. OR you can layer your grill with foil. Turn on medium high heat. Spread out mixture on grill, close lid and grill until potatoes are browned. Probably about the same time as the oven. I would peek every 10 minutes and give a gentle stir. It's done when the potatoes are soft and browned.

Friday, April 05, 2013

Breakfast Bubble-up Casserole

The Menu:
Breakfast Bubble-up Casserole
 

The Original Recipe:
I had some pork in our freezer that I wanted to use. I threw all this together as I was browning the pork. I wasn't quite sure what I had wanted to make with it yet, and I knew I didn't want the traditional sausage gravy and biscuits. I got my inspiration from a bunch of different dishes that I have made before. By tempering the eggs into the meat and gravy mixture, after it baked, it stayed so creamy. It was not dried out in the least.  This was such a delicious meal. I couldn't get over how delicious and creamy the casserole was. It wasn't spongy or eggy at all. It was just good!

Breakfast Bubble-up Casserole

1 lb. ground breakfast pork
1 small onion, chopped
salt and pepper to taste

Sauce:
2 tbls. butter
2 tbls. flour
1 cup milk
1/4 tsp. nutmeg
1/4 tsp. sage
salt and pepper to taste

Additional:
3 eggs, whisked with 1/2 cup milk
1 can buttermilk biscuits
1 cup Italian blend Cheese

Brown pork in skillet along with onion, salt and pepper. Set aside (I poured mine into the 9x13 casserole dish and spread out to cool). In the hot skillet, add butter. After butter has melted, add flour and make a roux. Once it's together, add the milk and whisk to make smooth gravy, adding nutmeg, sage, sage, salt and pepper to taste. After meat has cooled off a bit, whisk in egg mixture making sure to temper the eggs with the meat (if it's still warm). You don't want the meat to cook/scramble the eggs. After that's done, slowly pour the gravy mixture into the meat/egg mixture, again, being careful to do it slowly as to not scramble the eggs.  Cut biscuits into four's and layer over the whole casserole dish. Cover with Italian Blend Cheese (You can add the cheese before or after the biscuits) Bake 375 for 20 minutes or until biscuits are browned and casserole is firm.

Tuesday, April 02, 2013

Blue-Ribbon Corn Dog Bake

The Menu:
Blue Ribbon Corn Dog Bake
 

The Original Recipe:
It seems that I have lost the "at home all day" time to cook! Since we have moved to a new state, I have been extremely busy. It's one of those busy times that you sit and look back and wonder, "why did I ever wish for more to do?" because this is it! I am busy! I have made a few new meals over the past month, but I have forgotton to record them because we were running out the door for church or soccer practice or one of the many other things we have been doing since living here... This recipe comes out of 101 Cozy Casseroles from Gooseberry Patch. It's the cookbook that my recipe is published in! :D

Blue-Ribbon Corn Dog Bake

1/3 c. sugar
1 egg, beaten
1 c. all-purpose flour
3/4 T. Baking Powder
1/2 tsp. salt
1/2 c. cornmeal
1/2 T. butter, melted
3/4 c. milk
16-oz. pkg. hot dogs, sliced into bite size pieces

In a small bowl, mix together sugar and egg. In seperate bowl, mix together flour, baking powder and salt. Add Flour mixture to sugar mixture. Add Cornmeal, butter and milk stirring just to combine. Fold in hot dog pieces. Pour into a well-greased 8x8" baking dish. Bake uncovered at 375 degrees for about 15 minutes, or until a toothpick inserted near the center comes out clean. Serves 6

The Way I Made It My Own:
Now you could certainly make it as directed, above. I want to add, I made it only with 1/2 package hot dogs, but I do think the full package would be better. It puffs up a good bit, and there was a lot of dough that could have been filled with yummy hot dogs! I reduced the sugar and added some mustard. It was GREAT!!

1/4 c. sugar
1 egg beaten
1 c. all-purpose flour
3/4 T. Baking powder
1/2 tsp. course ground mustard
1/2 tsp. Salt
1/2 c. Cornmeal
1/2 T. butter, melted
3/4 c. milk
16 oz. pkg. hot dogs, sliced into bite size pieces

In a small bowl, mix together sugar, mustard and egg. In seperate bowl, mix together flour, baking powder and salt. Add Flour mixture to sugar mixture. Add Cornmeal, butter and milk stirring just to combine. Fold in hot dog pieces. Pour into a well-greased 8x8" baking dish. Bake uncovered at 375 degrees for about 15 minutes, or until a toothpick inserted near the center comes out clean. Serves 6