2 tubes crescent dinner rolls, such as Pillsbury (8 oz. each)
8 mozzarella cheese sticks
2 Tbsp. unsalted butter, melted
1/2 tsp. garlic salt
1/4 tsp. dried oregano
1 cup purchased marinara sauce, warmed
Preheat your oven to 425 degrees. Take a baking sheet and line it with parchment paper.
Take a sauté pan out and set it over medium-high heat. Add the chuck to the pan, breaking it up and stirring it around until it’s fully cooked. Drain any grease that may have accumulated in the pan, keeping the meat in the pan. Toss the garlic and Italian seasoning in, stirring constantly for a minute. Pour the tomato sauce in, stirring to combine. Let the sauce simmer for 3 minutes or until it gets bubbly.
Take the crescent roll dough and divide it into 8 rectangles, pinching the seams together. Put 2 tablespoons of the chuck mixture along the long side of each rectangle, topping the chuck with a cheese stick. Roll the dough up so the filling’s enclosed. Pinch the seams closed and put the roll-ups on the lined baking sheet, seam side down.
Take a small bowl and mix the butter, garlic salt and oregano together in it. Brush the butter mixture over the roll-ups. Place the baking sheet in the oven for 10-12 minutes or until the roll-ups look golden brown. Serve with the marinara sauce on the side.
This picture doesn’t properly convey just how ooey, gooey, melty and stretchy the cheese got in this. This is a great snack to enjoy !
1/3 cup jarred sliced jalapeños, plus 2 tablespoons brine
1/4 cup mayonnaise
Salt and pepper (I used table salt and freshly ground black pepper)
1 tablespoon chipotle chile powder
6 (3-ounce) boneless, skinless chicken thighs, trimmed (our thighs weighed more than 3 ounces)
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1/2 cup vegetable oil
4 large sandwich rolls, split and toasted
Take a mixing bowl and toss the cabbage, jalapeños, 1 tablespoon brine, 2 tablespoons of mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, setting it off to the side for now*.
In a bowl big enough to fit the chicken in, stir the chile powder, remaining 2 tablespoons of mayonnaise, remaining tablespoon of brine and 1 teaspoon of salt until combined. Add the chicken to the bowl, tossing to coat. Get a large zipper-lock bag and mix the flour and cornstarch together in it. Place the chicken in the bag, seal the bag and shake vigorously until the chicken is fully coated in the flour mixture.
Take a 12-inch nonstick skillet (I used a 12-inch cast-iron skillet) and pour the oil in, setting the skillet over medium-high heat. Once the oil’s hot enough that it’s shimmering, place the chicken in the oil, covering the skillet with a lid and letting the chicken cook for 8 to 10 minutes or until it has a deep golden brown color and reads 175 degrees on a thermometer, flipping once during that time (I cooked the chicken for 8 minutes). Take the chicken out of the skillet and place on a paper towel-lined plate. Cut each piece of chicken in half crosswise and divide the slaw and chicken up evenly among the 4 rolls. Eat right away.
*They say to make the slaw first but once that slaw sits too long,, the dressing turns purple so I waited until the chicken was done cooking before actually mixing the slaw ingredients together.
I miss ordering spicy fried chicken sandwiches so when I came across this recipe, I knew I had to try it out ! What’s spicy to one person may not be spicy to another and for me, this wasn’t all that spicy ! I got more of the smokiness rather than the heat from the chipotle and between the mayonnaise and the buns, if there was heat from the jalapeños, I didn’t notice it. What it might have lacked in spiciness though, it made up for in flavor. From the smokiness of the chipotle to the flavor of the jalapeño brine and the various textures you get from the slaw, fried chicken and toasted buns, I gobbled this up !
Spread the horseradish sauce over the cut sides of the bread, adding on the remaining ingredients afterwards.
*My baguette was longer than 6-inches so I had to use more than 2 tablespoons in order to completely cover the cut sides.
This was such an easy sandwich to make ! I’m honestly not sure what makes this Korean other than the chopped kimchi being in it, but I loved eating it ! The bread had a nice crunch to it which was a good contrast to the creamy horseradish sauce and the tender roast beef. I couldn’t taste the kimchi and arugula nearly as much as I did the horseradish sauce but I’m not complaining, I love eating roast beef with horseradish sauce ! I would gladly make this again, especially on a busy day.
This recipe came from Rachael Ray magazine.
I wasn’t paid in any form to promote Rachael Ray magazine.
8 small buns, such as whole wheat rolls or slider buns
1 cup romaine lettuce, shredded
1/2 cup radishes, thinly sliced
Place the tofu in a small frying pan, pouring enough water in to cover the tempeh. Set the pan over medium heat and wait for it to come to a simmer. Put a lid on the pan and let it cook for 10 minutes. Take the lid off, drain the water and let the tempeh cool. Cut the tempeh in half horizontally so you now have 2 pieces. Cut each slice into 4 pieces so you have 8 “burgers”. Put the slices in a shallow dish that’s just big enough to fit them all in a single layer.
Take a small saucepan out and pour the 1/2 cup of tamari, brown sugar, garlic, sambal oelek, ginger, 1 tablespoon of rice vinegar and 1 teaspoon of sesame oil into it, stirring to combine. Set the saucepan over high heat and wait for the sauce to come to a boil.
While waiting for the sauce to come to a boil, take a small bowl out and stir the cornstarch and a tablespoon of water in it until the mixture is smooth. Once the sauce is boiling, stir the cornstarch mixture in and let the barbecue sauce cook for a minute or until it’s thickened.
Pour the barbecue sauce immediately over the tempeh (we poured half of the sauce over the tempeh, flipped the tempeh over and finished pouring the rest of the sauce over the tempeh). You can let the tempeh marinate at room temperature for 30 minutes or stick the tempeh in the fridge to marinate for up to 24 hours.
Get your grill preheated to high (we preheated a skillet over medium-high heat). In a small bowl, stir together the 2 teaspoons of rice vinegar, teaspoon of tamari, teaspoon of sesame oil, toasted sesame seeds and granulated sugar until combined. Set the bowl off to the side for now.
Place the tempeh on the grill, cooking it until it’s hot and crispy, flipping once during the cooking. Place 1 piece of tempeh on each bun.
Take a small mixing bowl out and add the lettuce and radishes to it. Pour the sauce you made in step 5 over the lettuce and radishes, tossing to coat. Top the tempeh with the lettuce mixture and eat right away.
The tempeh has some good flavor to it but we think if we fix this again we’re going to add something extra to the slider. Once that sauce coated the lettuce and radish slices, it just turned them soft. So next time we’ll add something crunchy to the slider or at least toast the buns.
We got this recipe from “DK Vegan in the House”.
We weren’t paid in any form to promote “DK Vegan in the House”.
3 cups green jackfruit* (from a pouch), drained and rinsed (our jackfruit was pre-cooked)
3 cloves garlic, minced
1/2 tsp. paprika (we used smoked paprika)
1/2 tsp. granulated onion
1/2 tsp. freshly ground black pepper
1/4 tsp. ground chipotle pepper
1/4 tsp. ground coriander
1/4 tsp. ground cinnamon
Sea salt to taste
2 1/2 Tbsp. everyday olive oil (we used Colavita EVOO)
1 medium onion, diced (we used yellow onion)
1 cup vegetable stock
1/4 cup orange juice
1 lime, juiced
2 Tbsp. maple syrup
1 1/2 tsp. minced fresh oregano
2 bay leaves
1 chipotle chile in adobo sauce, minced
Sea salt to taste
8 to 10 fresh corn tortillas or store-bought (we used store-bought)
1 1/2 avocados, pitted, peeled and sliced
1/2 cup finely shredded cabbage
1/2 cup picked cilantro leaves
2 limes, cut into wedges
For the jackfruit and spice rub: Cut the inner cores from the drained jackfruit, slicing those cores into strips (the cores won’t shred like the rest of the jackfruit, hence it getting sliced**). Place the jackfruit in a medium bowl for the next step.
Take a small mixing bowl out and combine the garlic, paprika, granulated onion, black pepper, ground chipotle pepper, coriander, cinnamon and salt together in it. Sprinkle the spice rub all over the jackfruit, tossing to make sure all the jackfruit is coated, roughly shredding it in the process. While you’re shredding the jackfruit, throw away any seeds***. Place a lid on the medium-sized bowl and place it in the fridge for an hour or overnight so the jackfruit has time to marinate.
For the braising liquid: Take a small Dutch oven or shallow pot out and pour the oil in, setting the Dutch oven over medium-high heat. Once the oil’s hot, toss the onion in, stirring constantly for 4 to 5 minutes or until the onion looks golden. Now stir in the jackfruit, making sure to keep stirring for 2 to 3 minutes or until the jackfruit starts to stick. Pour the stock in, scraping the bottom. Mix in the orange juice, lime juice, maple syrup, oregano, bay leaves and chipotle. After a minute or two has passed, take a taste and season lightly with salt (the mixture will eventually reduce down and could get to be salty if you season it too much right now).
Once the mixture is at a simmer, use a fork or potato masher to break up the jackfruit more. Turn the heat down to medium-low, put a lid on to cover and let it cook for 20 to 25 minutes or until most of the liquid has reduced down into a sauce that coats the jackfruit. During those 20 to 25 minutes, stir it frequently so the meat doesn’t end up sticking to the Dutch oven anDutch oven it helps break the jackfruit down into bite-size shreds.
Assembling the tacos: place a portion of the jackfruit on each tortilla, topping it with avocado, cabbage, salsa and cilantro, with lime wedges on the side for squeezing over the taco.
*If you’ve never seen jackfruit before, this is what it looks like:
**Maybe it’s because our jackfruit was precooked but we didn’t come across any parts that we had to slice.
***We left the seeds in since we heard they were edible. You could do the same but you will notice a different texture when you bite into them compared to the jackfruit “meat”.
This was our first time working with jackfruit. Visually, it reminded us of pulled pork but texture-wise, it was softer than pulled pork. It was nice eating this with the creamy avocado and crunchy cabbage.
This recipe came from “The Wicked Healthy Cookbook”.
We weren’t paid in any form to promote Colavita or “The Wicked Healthy Cookbook”.
12 ounces grilled chicken strips (we cooked up 12 ounces of Beyond Meat grilled chicken strips)
4 onion buns, split in half
4 leaves Bibb lettuce, rinsed and patted dry (we used Butter lettuce)
2 tomatoes, sliced
Red onion slices, peeled (optional) (we used them)
Take a medium-sized skillet out (we used a saucepan) and add the peach preserves to it, setting the skillet over medium heat. Once the preserves have melted, mix in the chili sauce, molasses and bourbon. Once the mixture’s at a boil, stir in the chicken and turn the heat down so it’s at a simmer. Let simmer for 5 minutes. During those 5 minutes, take the bottom half of the buns and place the lettuce, tomatoes and red onion on (if you’ve decided to use red onion).
Use tongs to take the chicken out of the sauce and divide it among the bottom buns. Top the chicken with the top halves of the buns. Eat right away with some extra sauce on the side.
This tasted really good ! Even if you don’t dip your sandwich into the extra sauce, this can be a bit messy so make sure you have some napkins or paper towels nearby when eating this. This was good even without the tomato, the onion slices provide a sharpness which contrasts against the sweetness in the sauce.
Recipe source unknown.
We weren’t paid in any form to promote Smucker’s, Heinz, Jim Beam or Beyond Meat.
3 ounces fresh ginger, peeled and cut into 3 chunks
2 tablespoons grapeseed or other neutral oil (we used vegetable oil)
2 large yellow onions, thinly sliced
Kosher salt and ground black pepper
3 tablespoons unseasoned rice vinegar
Hamburger buns, pickled jalapeños, Gingery Pickled Carrots, and Gochujang Sour Cream, to serve (recipes for the Gingery Pickled Carrots and the Gochujang Sour Cream below)
Move the rack in your oven down to the lower-middle position before preheating the oven to 325 degrees. Place the pork, 1/2 cup of the gochujang, 2 tablespoons of the miso, cilantro stems, hoisin, ginger and 1 cup of water in a large Dutch oven, stirring to combine. Set the Dutch oven over medium-high heat, waiting for simmering to occur. Once simmering, put the lid on the Dutch oven and place it in the oven. Let the pork cook for 3 hours or until it pulls apart easily using two forks.
While the meat cooks, take a 12-inch nonstick skillet out and pour the oil into it, setting the skillet over medium-high heat. Once the oil’s hot and shimmering, add in the onions and 1/2 teaspoon salt, turning the heat down to medium once they’re both in. Cook for 15 minutes or until the onions look golden, stirring now and then during that time (it took us longer than 15 minutes). Mix the miso into the onions, stirring constantly for 5 minutes or until the miso begins to brown. Take the miso onions out of the skillet and put them on a plate to cool down, covering them once they’re cool and putting them in the fridge until they’re ready for use later on.
Once the pork is tender, remove it using a slotted spoon and put it in a large bowl (we used a large plate). Once the pork is cool enough for you to handle, shred it into bite-size pieces, throwing away any globs of fat. Going back to the Dutch oven, take the ginger chunks out of the liquid, throwing them away. Tilt the Dutch oven so all of the liquid pools to one side, skimming and throwing away as much of the fat on the surface as possible (we didn’t get rid of the fat). Put the Dutch oven over medium-high heat and let the liquid cook for 5 to 7 minutes or until a spatula (we used a spoon) run through the sauce leaves a trail behind (took us longer than 7 minutes).
Whisk in the remaining 4 tablespoons (1/4 cup) of gochujang into the sauce until combined. Mix the pork and onions into the sauce, turning the heat down to medium afterwards. Stir the pork around constantly for 5 to 10 minutes or until all of the pork and onions are heated through. Take the Dutch oven off the heat and stir in the vinegar to combine. Taste the pulled pork and season to taste with pepper (we didn’t add any pepper). Place the meat on the buns, topping with the cilantro leaves, pickled carrrots, gochujang sour cream, and pickled jalapeños.
Gingery Pickled Carrots
1 cup unseasoned rice vinegar
1 tablespoon white sugar
1 teaspoon kosher salt
3 medium carrots, peeled and shredded on the large holes of a box grater
2-inch piece fresh ginger, peeled and sliced into thin rounds
Whisk the vinegar, sugar and salt together in a large bowl before adding the carrots and ginger, stirring to coat the carrots and ginger in the vinegar mixture. Cover the bowl and place it in the fridge for at least 3 hours or up to 24 hours (we made our pickled carrots the day before we made the pulled pork).
Gochujang Sour Cream
1/2 cup sour cream
4 to 6 tablespoons gochujang, to taste (we used 4 tablespoons)
Mix the 2 ingredients together in a small bowl until combined (make sure to scrape the sides and the bottom of the bowl). Put a lid on the bowl and place it in the fridge until ready for use.
The components taste good separately but together are even better ! The pulled pork was tender, spicy and a little salty but the pickled carrots and jalapeños brought enough acidity to balance that spiciness out. You might think that this’d be too spicy between the jalapeños and the gochujang in both the pork and the the sour cream but the sour cream itself, the pickling and probably the bread as well allows you to get a spiciness that you’ll notice without overpowering the other flavors in this. The onions are so tender that you’ll barely notice them as you’re eating this ! This was a different (but tasty) take on pulled pork.
This recipe came from Milk Street.
We weren’t paid in any form to promote Milk Street.