Quick and Easy Spicy Italian Sausage Sandwiches
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A quick and easy dinner for the weeknight.
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Philly Chicken Sandwich
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A yummy chicken version of the infamous Philly Cheesesteak sandwich. This sandwich takes the place of the steak sandwich when my husband has a hankering for one. It’s quick and easy and you’ll love it.
Read MoreHomemade Deviled Ham Spread
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A quick and easy recipe for deviled ham spread. No need to buy those little cans anymore. Make your own and know what it is in it. Super yummy! You won’t be disappointed.
Read MoreSouthern Venison Hash
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The first time I ate Southern Venison Hash I asked for the recipe; it’s discouraging when you hear the words “I don’t really have a recipe, it’s a little of this and a little of that”. If you are not a fan of venison or don’t have any on hand, you can substitute it with beef. A roast or stew meat would be perfect!
Read MoreCowboy Philly Cheese Steak Burgers
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This is one of our all time family favorite recipes. Since we don’t eat beef, I make this with cubed venison. Can I tell you something? You can’t even tell the difference in the meats. Anytime I hear someone say they can’t stand the wild, game taste in venison, I tell them, whoever cooked what you ate, didn’t cook it right. While I am no expert in cooking venison, I have learned a few tricks over the years. SEASONING is the way to go!
Cowboy Burgers came about from combining Ree Drummond's Marlboro Man Sandwich and Emeril Lagasse's Philly Cheese Steak Sandwich. After cooking both recipes, I knew I had to combine them. I LOVE my version of both sandwiches.
After trying Ree's recipe several years ago, I had to make some changes. A half a cup of Worcestershire Sauce is A LOT, I mean A LOT for my family's palate. I cut down on the Worcestershire Sauce and the butter since my guys did not care for all the juiciness; I drained almost all the juice out of the pan when the cooking had ended. I added a couple of tablespoons of Datel Hot Sauce (sweet hot sauce) from our favorite sandwich shop right before scooping the meat on the bread. I also skipped the seasoning salt and created my own.
With these few changes, the recipe was fondly named Cowboy Burgers when Jamie was younger.
Not too long after the naming of Cowboy Burgers, I watched an episode of Emeril Live and Philly Cheese Steak Sandwiches were on the menu. I knew at that moment combining the two recipes would be out of this world. Yep, it was! And it is! Just think about it... Cubed Steak, Seasonings, Onions, Peppers, Cheese, and Butter. Are you hungry yet?
I have to tell you a secret or two or three about these burgers... Secret #1 Pop your cubed steak in the freezer for about 20 minutes before cutting, this helps in keeping the meat together while slicing it. Secret #2 I don't measure the seasonings, I just give the bottles a couple of shakes. Secret #3 This sandwich will be a disgrace if you use hamburger buns. I've done it and I was so ashamed at how they looked when I put them together and they didn't even taste like they were suppose to. Don't do it, trust me on this one.
Of all the restaurants we truly miss since moving here is Firehouse Subs and their Philly Cheese Steak Sandwiches. Yeah, Cowboy Burgers are right up there with Firehouse Subs ~ almost. If you can't find any Datel Hot Sauce, don't worry. This is one of those recipes, you can play with and make it your own just like I did.
Ingredients:
Cut cubes steak into strips and place in a bowl. Sprinkle the seasonings on and stir the meat around. Set this aside for about 10-15 minutes.
Cowboy Burgers came about from combining Ree Drummond's Marlboro Man Sandwich and Emeril Lagasse's Philly Cheese Steak Sandwich. After cooking both recipes, I knew I had to combine them. I LOVE my version of both sandwiches.
After trying Ree's recipe several years ago, I had to make some changes. A half a cup of Worcestershire Sauce is A LOT, I mean A LOT for my family's palate. I cut down on the Worcestershire Sauce and the butter since my guys did not care for all the juiciness; I drained almost all the juice out of the pan when the cooking had ended. I added a couple of tablespoons of Datel Hot Sauce (sweet hot sauce) from our favorite sandwich shop right before scooping the meat on the bread. I also skipped the seasoning salt and created my own.
With these few changes, the recipe was fondly named Cowboy Burgers when Jamie was younger.
Not too long after the naming of Cowboy Burgers, I watched an episode of Emeril Live and Philly Cheese Steak Sandwiches were on the menu. I knew at that moment combining the two recipes would be out of this world. Yep, it was! And it is! Just think about it... Cubed Steak, Seasonings, Onions, Peppers, Cheese, and Butter. Are you hungry yet?
I have to tell you a secret or two or three about these burgers... Secret #1 Pop your cubed steak in the freezer for about 20 minutes before cutting, this helps in keeping the meat together while slicing it. Secret #2 I don't measure the seasonings, I just give the bottles a couple of shakes. Secret #3 This sandwich will be a disgrace if you use hamburger buns. I've done it and I was so ashamed at how they looked when I put them together and they didn't even taste like they were suppose to. Don't do it, trust me on this one.
Of all the restaurants we truly miss since moving here is Firehouse Subs and their Philly Cheese Steak Sandwiches. Yeah, Cowboy Burgers are right up there with Firehouse Subs ~ almost. If you can't find any Datel Hot Sauce, don't worry. This is one of those recipes, you can play with and make it your own just like I did.
Cowboy Philly Cheese Steak Burgers
- 1 large onion, sliced
- 1 bell pepper, sliced
- 1 stick butter
- 2-3 pounds cubed steak
- 3-4 shakes of Worcestershire Sauce
- 3-4 shakes of Texas Pete Hot Sauce
- 2 TBSP Datel Hot Sauce * optional
- 1 package Provolone Cheese
- 1 pack of Deli Style Sandwich Buns
- Seasoning: Garlic Powder, Chili Powder, Onion Powder, Salt , and Pepper
Cut cubes steak into strips and place in a bowl. Sprinkle the seasonings on and stir the meat around. Set this aside for about 10-15 minutes.
In a frying pan cook the onions and peppers until soft and translucent in half the butter. Remove from pan, but don't drain all the juice. Add the other half a stick of butter and let melt, add the cubed steak. Cook until brown, if needed you can add more butter or even oil. Add the Worcestershire Sauce, hot sauce and onions and stir around. Place 4-6 slices of cheese on top of the meat, when it starts to melt down, mix everything well.
Butter a griddle or frying pan until sizzling, open the bread and brown the inside in the butter. Place the meat and onions on the bun and top with a little more cheese if you like.
If you make this, I'd love to hear about it.
Sloppy Joes
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Super quick and Easy Sloppy Joes - Forget about the crappy canned stuff - make your own
We *LOVE* Sloppy Joes! This simple sandwich is a must on my meal menu every two weeks. Just like pizza, sloppy joes has a day of the week ~ Saturday.
Secretly, I used to hate sloppy joes. The reason, was because I used the canned sauce. Every time I think about the metallic taste the sauce had, I shiver. Seriously, the sauce and meat ratio did not work for me. Too much runny sauce and not enough meat caused me to throw out ⅓ of the can. What a waste!
I remember the first time, I made homemade sloppy joes. I was on cloud nine! I could not believe how we had missed out on something so yummy. From that moment on, I have not looked at sloppy joes with disdain.
The wonderful thing about making your own sloppy joes, you probably have all the ingredients on hand and you can adjust the sauciness to your liking.
2 pounds ground meat
¼ cup chopped onion
¼ cup chopped green bell pepper
½ teaspoon garlic powder
2-3 teaspoon prepared yellow mustard (depending on your liking)
¾ - 1 cup ketchup
1-2 tablespoon brown sugar (I use my homemade brown sugar)
salt and pepper to taste
buns
In a frying pan over medium heat, brown meat, onion, and green pepper; drain off fat. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
*Two pounds of meat is more than most recipes call for, but I have a growing teenage boy who loves sloppy joes, so if I want to enjoy a couple myself, then I need more meat in the pan.
If you have extra meat and no hamburger buns, why not make Sloppy Hogs and use hot dog buns. Get it ~ Sloppy Hogs, hot dog buns? Yeah, believe me they are just as tasty!
If you make your own ketchup this would be even more super yummy. I've tried making these with my ketchup recipe and liked them even more. I am working on the exact amounts of ingredients momentarily and I will be posting about making your own sometime in the near future.
We *LOVE* Sloppy Joes! This simple sandwich is a must on my meal menu every two weeks. Just like pizza, sloppy joes has a day of the week ~ Saturday.
Secretly, I used to hate sloppy joes. The reason, was because I used the canned sauce. Every time I think about the metallic taste the sauce had, I shiver. Seriously, the sauce and meat ratio did not work for me. Too much runny sauce and not enough meat caused me to throw out ⅓ of the can. What a waste!
I remember the first time, I made homemade sloppy joes. I was on cloud nine! I could not believe how we had missed out on something so yummy. From that moment on, I have not looked at sloppy joes with disdain.
The wonderful thing about making your own sloppy joes, you probably have all the ingredients on hand and you can adjust the sauciness to your liking.
~Sloppy Joes~
¼ cup chopped onion
¼ cup chopped green bell pepper
½ teaspoon garlic powder
2-3 teaspoon prepared yellow mustard (depending on your liking)
¾ - 1 cup ketchup
1-2 tablespoon brown sugar (I use my homemade brown sugar)
salt and pepper to taste
buns
In a frying pan over medium heat, brown meat, onion, and green pepper; drain off fat. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
*Two pounds of meat is more than most recipes call for, but I have a growing teenage boy who loves sloppy joes, so if I want to enjoy a couple myself, then I need more meat in the pan.
If you have extra meat and no hamburger buns, why not make Sloppy Hogs and use hot dog buns. Get it ~ Sloppy Hogs, hot dog buns? Yeah, believe me they are just as tasty!
If you make your own ketchup this would be even more super yummy. I've tried making these with my ketchup recipe and liked them even more. I am working on the exact amounts of ingredients momentarily and I will be posting about making your own sometime in the near future.
Coleslaw Chicken Wraps
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This is perfect for lunch or a light supper, dinner, whatever you call that evening meal in your home. It is quick and easy to make and if you have your chicken precooked and sliced, it is even quicker to make when you are in a hurry.
I found this recipe on On the Homefront website. Actually, Nancy posted a link to it on her Facebook page and it popped up in my news feed and my mouth began watering.
I was a little concerned when I saw the recipe called for a poppy seed dressing. Since poppy seeds tend to show opiates in drug testing, I knew I would not be able to make the recipe with this dressing. I asked Nancy about substituting the dressing and she recommended any creamy dressing. So that is what I did; I found a bottle of Nature Valley Creamy Parmesan Dressing while grocery shopping. My husband loves Parmesan so I knew this would probably work for us. To me, Parmesan has a strong taste so I used a little ranch dressing to cut the strong cheesy taste. OH. MY. WORD. The two mixed together is AWESOME. My husband told me this recipe reminds him of the Hawaiian Chicken Sandwich at the sandwich shop in town. ~ That's a good thing!
Hint, Hint, Hint... be sure to DRAIN your pineapple very well or you'll have a juicy wrap. ~See my photo~ Also, I had on hand the fajita size tortillas for fajita night. Burrito size tortillas would work better.
1 bottle Creamy Parmesan Dressing
1 cup Ranch Dressing
2 lbs Chicken breast
1 package Coleslaw mix (14oz)
1 can Pineapple tidbits, drained
1 Sweet red pepper, finely chopped ( I used a green pepper)
8 Tortillas
Salt and Pepper to taste
Marinate the chicken in 1 cup of the dressing for one hour. (I used only about ½
cup of the Parmesan dressing because my chicken pieces were small)
Drain and discard the marinade. Lightly coat your grill with oil and grill the chicken for 6-8 minutes per side or until done. Let stand for 5 minutes before slicing.
In a large bowl, combine the pineapple, coleslaw mix, red/green pepper and the remaining dressing (½ cup Parmesan dressing and ½ cup Ranch dressing); toss to coat.
Divide among the tortillas; top with chicken. Roll up tightly and chow down. :)
I found this recipe on On the Homefront website. Actually, Nancy posted a link to it on her Facebook page and it popped up in my news feed and my mouth began watering.
I was a little concerned when I saw the recipe called for a poppy seed dressing. Since poppy seeds tend to show opiates in drug testing, I knew I would not be able to make the recipe with this dressing. I asked Nancy about substituting the dressing and she recommended any creamy dressing. So that is what I did; I found a bottle of Nature Valley Creamy Parmesan Dressing while grocery shopping. My husband loves Parmesan so I knew this would probably work for us. To me, Parmesan has a strong taste so I used a little ranch dressing to cut the strong cheesy taste. OH. MY. WORD. The two mixed together is AWESOME. My husband told me this recipe reminds him of the Hawaiian Chicken Sandwich at the sandwich shop in town. ~ That's a good thing!
Hint, Hint, Hint... be sure to DRAIN your pineapple very well or you'll have a juicy wrap. ~See my photo~ Also, I had on hand the fajita size tortillas for fajita night. Burrito size tortillas would work better.
Coleslaw Chicken Wrap
1 bottle Creamy Parmesan Dressing
1 cup Ranch Dressing
2 lbs Chicken breast
1 package Coleslaw mix (14oz)
1 can Pineapple tidbits, drained
1 Sweet red pepper, finely chopped ( I used a green pepper)
8 Tortillas
Salt and Pepper to taste
Marinate the chicken in 1 cup of the dressing for one hour. (I used only about ½
In a large bowl, combine the pineapple, coleslaw mix, red/green pepper and the remaining dressing (½ cup Parmesan dressing and ½ cup Ranch dressing); toss to coat.
Divide among the tortillas; top with chicken. Roll up tightly and chow down. :)
