My kids prefer this to the fancier recipes and I make it often because it's so easy. They have requested it in their sack lunches once school starts. :)
Sprinkle Lowry's seasoning salt and some lemon pepper on three fresh (not frozen but I am sure frozen would work too) chicken breasts and cook them on high in the crockpot until just cooked to 165 degrees but no longer.
While it's hot, shred the chicken using two forks. You want it in nice chunks, not overly shredded. Then let it cool.
Add mayonnaise to make the chicken salad as creamy as you like it and add salt and pepper to taste.
Serve on King's Hawaiian rolls.
Showing posts with label Sandwiches. Show all posts
Showing posts with label Sandwiches. Show all posts
8.05.2019
8.30.2017
Instant Pot Pulled Pork Sandwiches
INGREDIENTS:
2 tablespoons smoked paprika
1 tablespoon packed light brown sugar
2 teaspoons garlic powder
1 teaspoon freshly-ground black pepper
1 teaspoon ground mustard
1 teaspoon Kosher salt
3-4 pound boneless pork shoulder roast, cut into 2-inch cubes
1 tablespoon olive oil
2 cups of your favorite BBQ sauce, divided
1 cup chicken stock or water
DIRECTIONS:
Whisk together the smoked paprika, brown sugar, garlic powder, black pepper, mustard and salt in a large ziplock until evenly combined. Add the pork, then gently toss with the spice blend until it is evenly coated. Refrigerate for at least 30 minutes, or overnight.
When you’re ready to cook the pork, press “Sauté” on the Instant Pot. Add the oil. Then once it is hot (it will be shimmering), add a single layer of the pork pieces. Brown the pork on all sides, then transfer the pork to a clean plate and set aside. Repeat with the remaining pieces of pork. (This may take you 2 or 3 batches.) You can also brown the pork in a pan on the stove, which is what I prefer. I feel like it takes longer in the Instant Pot and I don't mind washing an extra pan.
Once all of the pork has been browned, turn the Instant Pot off. Then add the browned pork, chicken stock, and 1 cup of the BBQ sauce to the Instant Pot, and give the mixture a quick toss to combine everything. Twist on the lid, turn the vent to “Sealing”, then set the pressure cooker to “Manual” for 60 minutes. Once the time is up, let the vent naturally release. (Don’t do the quick release option.)
Carefully open the lid. Transfer the pork to a separate clean plate with a slotted spoon, leaving the juices behind. Press the “Sauté” button once more, and let the sauce simmer for 10 minutes or until it has thickened and reduced by more than half. Meanwhile, shred the pork with two forks. (if the roast doesn't shred easily, pop it back into the IP for another 10 minutes, but I haven't had to worry about that with this recipe.)
Once the sauce has reduced a bit, skim some of the fat off of the top with a spoon or use a fat separator to separate and discard it. Then add the shredded pork back into the sauce, and give everything a good toss so that it can soak up those tasty juices.
Serve on toasted buns topped with an extra spoonful or two of the remaining BBQ sauce.
2 tablespoons smoked paprika
1 tablespoon packed light brown sugar
2 teaspoons garlic powder
1 teaspoon freshly-ground black pepper
1 teaspoon ground mustard
1 teaspoon Kosher salt
3-4 pound boneless pork shoulder roast, cut into 2-inch cubes
1 tablespoon olive oil
2 cups of your favorite BBQ sauce, divided
1 cup chicken stock or water
DIRECTIONS:
Whisk together the smoked paprika, brown sugar, garlic powder, black pepper, mustard and salt in a large ziplock until evenly combined. Add the pork, then gently toss with the spice blend until it is evenly coated. Refrigerate for at least 30 minutes, or overnight.
When you’re ready to cook the pork, press “Sauté” on the Instant Pot. Add the oil. Then once it is hot (it will be shimmering), add a single layer of the pork pieces. Brown the pork on all sides, then transfer the pork to a clean plate and set aside. Repeat with the remaining pieces of pork. (This may take you 2 or 3 batches.) You can also brown the pork in a pan on the stove, which is what I prefer. I feel like it takes longer in the Instant Pot and I don't mind washing an extra pan.
Once all of the pork has been browned, turn the Instant Pot off. Then add the browned pork, chicken stock, and 1 cup of the BBQ sauce to the Instant Pot, and give the mixture a quick toss to combine everything. Twist on the lid, turn the vent to “Sealing”, then set the pressure cooker to “Manual” for 60 minutes. Once the time is up, let the vent naturally release. (Don’t do the quick release option.)
Carefully open the lid. Transfer the pork to a separate clean plate with a slotted spoon, leaving the juices behind. Press the “Sauté” button once more, and let the sauce simmer for 10 minutes or until it has thickened and reduced by more than half. Meanwhile, shred the pork with two forks. (if the roast doesn't shred easily, pop it back into the IP for another 10 minutes, but I haven't had to worry about that with this recipe.)
Once the sauce has reduced a bit, skim some of the fat off of the top with a spoon or use a fat separator to separate and discard it. Then add the shredded pork back into the sauce, and give everything a good toss so that it can soak up those tasty juices.
Serve on toasted buns topped with an extra spoonful or two of the remaining BBQ sauce.
1.12.2015
Meatball Subs
I got this yummy recipe from my sister, Lindsey. :)
3 lbs. ground meat (1lb ground beef and 2lb mild Italian sausage)
1/3 cup chopped white onion
2 eggs
1 cup oatmeal, (slightly pulse in a blender if it's Old Fashioned to break it up a bit)
1/2 cup spaghetti sauce (Buy a regular to large size jar, you'll use more
of this later.)
2-3 cloves garlic, very finely minced or mashed/pressed
1/2 to 1 tsp. Italian Seasonings (to taste)
Salt & Pepper (to taste)
Dash of red pepper flakes (to taste)
Pepperjack cheese slices
Hoagie Buns
Preheat oven 350 F.
Pour 1/2 cup of the spaghetti sauce in the bottom of a large cookie sheet.
Mix the rest of the ingredients. Roll meatballs. I used a small cookie dough scoop so they were uniform. I don't like mine too big on the subs. I got 63 small meatballs.
Layer meatballs on top of the sauce in one layer. You may need one more smaller pan because the meatballs can be close, but not touching.
Bake for 25-30 minutes depending on size until meat is cooked through.
In a small saucepan, heat remaining sauce on low.
Toast buttered hoagie buns under the broiler. Remove tops from pan. Layer a slice of Pepperjack cheese on each bottom roll and broil very carefully until cheese is melted.
Layer a row of meatballs on top of the the cheese, then pour just a little bit of sauce over the sandwich. Add roll top and serve. You can serve the sauce on the side.
Since this makes a lot of meatballs, you can freeze them easily for a later meal. Flash freeze them in a single layer on a cookie sheet, then place them in a freezer bag.
3 lbs. ground meat (1lb ground beef and 2lb mild Italian sausage)
1/3 cup chopped white onion
2 eggs
1 cup oatmeal, (slightly pulse in a blender if it's Old Fashioned to break it up a bit)
1/2 cup spaghetti sauce (Buy a regular to large size jar, you'll use more
of this later.)
2-3 cloves garlic, very finely minced or mashed/pressed
1/2 to 1 tsp. Italian Seasonings (to taste)
Salt & Pepper (to taste)
Dash of red pepper flakes (to taste)
Pepperjack cheese slices
Hoagie Buns
Preheat oven 350 F.
Pour 1/2 cup of the spaghetti sauce in the bottom of a large cookie sheet.
Mix the rest of the ingredients. Roll meatballs. I used a small cookie dough scoop so they were uniform. I don't like mine too big on the subs. I got 63 small meatballs.
Layer meatballs on top of the sauce in one layer. You may need one more smaller pan because the meatballs can be close, but not touching.
Bake for 25-30 minutes depending on size until meat is cooked through.
In a small saucepan, heat remaining sauce on low.
Toast buttered hoagie buns under the broiler. Remove tops from pan. Layer a slice of Pepperjack cheese on each bottom roll and broil very carefully until cheese is melted.
Layer a row of meatballs on top of the the cheese, then pour just a little bit of sauce over the sandwich. Add roll top and serve. You can serve the sauce on the side.
Since this makes a lot of meatballs, you can freeze them easily for a later meal. Flash freeze them in a single layer on a cookie sheet, then place them in a freezer bag.
7.31.2011
Grilled Santa Fe Burgers
1 lb ground beef
1.5 cups shredded Mexican blend cheese
1/2 cup salsa, divided
1/4 cup finely crushed tortilla chips (we used Tostidos Hint of Pepperjack for extra flavor)
1/4 cup thinly sliced green onions
1 tsp. chile powder
1/2 tsp garlic salt
4 hamburger buns
ranch dressing
lettuce
tomato slices
In a medium bowl, combine the beef, 1 cup of cheese, 1/4 cup salsa, tortilla chips, green onions, chili powder and garlic salt. Shape into 4 patties. Cook on the preheated grill for about 5 minutes on each side, or until cooked through as desired. Sprinkle a handful of cheese on each burger during the last minute or so of cooking. Place on buns and top with ranch dressing and salsa. Serve with lettuce and tomato slices.
1.5 cups shredded Mexican blend cheese
1/2 cup salsa, divided
1/4 cup finely crushed tortilla chips (we used Tostidos Hint of Pepperjack for extra flavor)
1/4 cup thinly sliced green onions
1 tsp. chile powder
1/2 tsp garlic salt
4 hamburger buns
ranch dressing
lettuce
tomato slices
In a medium bowl, combine the beef, 1 cup of cheese, 1/4 cup salsa, tortilla chips, green onions, chili powder and garlic salt. Shape into 4 patties. Cook on the preheated grill for about 5 minutes on each side, or until cooked through as desired. Sprinkle a handful of cheese on each burger during the last minute or so of cooking. Place on buns and top with ranch dressing and salsa. Serve with lettuce and tomato slices.
7.02.2011
Pepperoncini Beef Sandwiches
Pepperoncini Beef Sandwiches
Recipe adapted by Our Best Bites from Allrecipes
1/2+ tsp. kosher salt
1/2+ tsp. freshly ground black pepper
2 tablespoons of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)
Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.
For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.
4.11.2011
Shredded BBQ Chicken Sandwiches
From Favorites Recipe Book
1 (4 lb.) bag frozen boneless, skinless chicken breasts
1 (16 oz.) bottle of your favorite BBQ sauce
1 cup water
2 dozen hamburger buns or french rolls.
In the morning, place chicken breasts in crock pot, frozen. Pour BBQ sauce and water over top and cook all day on low. Before serving, shred chicken with two forks to pull it apart and mix in sauce well. Spoon onto buns.
*This obviously makes a huge amount of food. I only used 3 chicken breasts and guesstimated on the BBQ sauce. Super easy and really good.
3.07.2010
BBQ Beef Sandwiches aka Sloppy Joes
2 lbs. ground beef, cooked or a 2 lb roast cooked in the crockpot and shredded
1 c. chopped onions
1 c. chopped celery
1 c. diced green peppers
1 c. shredded/grated carrots
1/2 cube butter
1 T brown sugar
1 T vinegar
1 T mustard (yellow)
1 T lemon juice
2 T Worcestershire Sauce
1 tsp garlic salt
1 18-20 ounce bottle of Ketchup
1 c. water
In a large kettle, saute onions, celery, peppers and carrots in butter over medium low heat for 10-15 minutes, until soft, but not brown. Add the remaining ingredients, except the beef and simmer for 2 hours. Add beef and heat through (15-20 mins). Serve on toasted hamburger buns.
Chicken Panini
Leftover Rotisserie Chicken
Balsamic Vinaigrette (I like Newman's Own Light)
Provolone Cheese
Tomato, sliced
Thick sliced sourdough bread, or other panini appropriate bread
Shred or slice the chicken and place it in a bowl with just enough vinaigrette to moisten the chicken, but not so it's drowning. Layer the chicken, cheese and tomato slices on the bread and grill**. Serve hot with a tossed salad and chips!
**You can do this just like grilled cheese if you don't have a panini press, just use a heavy skillet or something to "weigh down" the sandwiches as they cook. I think Rachel Ray sometimes uses a brick wrapped in tin foil!
Balsamic Vinaigrette (I like Newman's Own Light)
Provolone Cheese
Tomato, sliced
Thick sliced sourdough bread, or other panini appropriate bread
Shred or slice the chicken and place it in a bowl with just enough vinaigrette to moisten the chicken, but not so it's drowning. Layer the chicken, cheese and tomato slices on the bread and grill**. Serve hot with a tossed salad and chips!
**You can do this just like grilled cheese if you don't have a panini press, just use a heavy skillet or something to "weigh down" the sandwiches as they cook. I think Rachel Ray sometimes uses a brick wrapped in tin foil!
2.13.2010
Chicken Wings Sloppy Joes
(Adapted from Rachel Ray)When I made this I just put the chicken in the crockpot with a little bit of chicken broth for a few hours until I could shred it. Empty out water/broth (save one cup) and then I put the rest of the ingredients in the crock pot and let it cook for a few more hours until the veggies were soft ( I diced them really small so it didn’t take too long). The toasted buns are fabulous along with a little bit of white cheese....mmmmmm!4 chicken breastsAdd the following:2 grated carrots1 or 2 ribs chopped celery (this is a 'hot wing recipe!!!)1 med onion , chopped (optional)1 garlic clove, chopped or dash of garlic salt8 oz tomato sauce2 Tbsp brown sugar1 Tbsp Worcestershire2 Tbsp vinegar1/4 c hot sauce1 c. chicken broth (Add this a little at a time until you reach your desired consistency
2.09.2010
Ham and Cheese Hot Pocket
2 Sheets Frozen Puff Pastry (thawed according to package directions)
1/2 lb Black Forrest Ham
1/2 lb Gruyere Cheese, sliced (or Havarti or Muenster)
2-3 T. mustard (yellow, Dijon, or spicy brown)
Roll the pastry sheets on a floured surface until they are just smaller than a large cookie sheet. Spread the mustard all over one of the pastries, leaving a one inch border all around. Layer the cheese and ham on top of the mustard. Place the other pastry on top of the layers of cheese and ham and seal the edges all around with a fork, by pressing firmly. Make slits in the top of the pastry with a knife and brush the top pastry with one beaten egg mixed with one tablespoon of water. Bake at 400 for about 20 minutes. Slice and serve with a green salad.
1/2 lb Black Forrest Ham
1/2 lb Gruyere Cheese, sliced (or Havarti or Muenster)
2-3 T. mustard (yellow, Dijon, or spicy brown)
Roll the pastry sheets on a floured surface until they are just smaller than a large cookie sheet. Spread the mustard all over one of the pastries, leaving a one inch border all around. Layer the cheese and ham on top of the mustard. Place the other pastry on top of the layers of cheese and ham and seal the edges all around with a fork, by pressing firmly. Make slits in the top of the pastry with a knife and brush the top pastry with one beaten egg mixed with one tablespoon of water. Bake at 400 for about 20 minutes. Slice and serve with a green salad.
3.25.2009
Italian Sandwiches
1 1/2 lbs. hamburger
1 1/2 lbs. Italian sausage
2 large onions, sliced
2 large green peppers, sliced
2 large sweet peppers, sliced
1 tsp. salt
1 tsp. pepper
1/4 tsp. crushed red pepper flakes
8 sandwich rolls
Monterey jack or pepper jack cheese
Brown hamburger and sausage. Drain. Place a third of veggies in the bottom of crock pot. Top with half the meat. Repeat layers; top with remaining veggies. Sprinkle with salt, pepper, and red pepper flakes. Cook for 6 hours on low. Serve inside roll with cheese on top. This is wonderful with or without red pepper flakes. Also is a great recipe to half as it makes a ton!
1 1/2 lbs. Italian sausage
2 large onions, sliced
2 large green peppers, sliced
2 large sweet peppers, sliced
1 tsp. salt
1 tsp. pepper
1/4 tsp. crushed red pepper flakes
8 sandwich rolls
Monterey jack or pepper jack cheese
Brown hamburger and sausage. Drain. Place a third of veggies in the bottom of crock pot. Top with half the meat. Repeat layers; top with remaining veggies. Sprinkle with salt, pepper, and red pepper flakes. Cook for 6 hours on low. Serve inside roll with cheese on top. This is wonderful with or without red pepper flakes. Also is a great recipe to half as it makes a ton!
12.02.2008
French Dip...
3lb. boneless rump roast (or your favorite beef roast)
1/2 cup soy sauce
1 tsp. dried thyme
1 bay leaf
2 cans beef broth
1 tsp. garlic powder
3 peppercorns
1 tsp. dried rosemary
Place roast in crock pot, add dry ingredients. Pour beef broth over roast. Cook on high for 6-8 hours or until meat is very tender.
Then place meat on your deli-style sub roll and then put swiss or provolone cheese on top and place under broiler until cheese is melted. Then use juice in crock-pot as your dipping aujus.
A great side dish is funeral potatoes. Enjoy!!!
1/2 cup soy sauce
1 tsp. dried thyme
1 bay leaf
2 cans beef broth
1 tsp. garlic powder
3 peppercorns
1 tsp. dried rosemary
Place roast in crock pot, add dry ingredients. Pour beef broth over roast. Cook on high for 6-8 hours or until meat is very tender.
Then place meat on your deli-style sub roll and then put swiss or provolone cheese on top and place under broiler until cheese is melted. Then use juice in crock-pot as your dipping aujus.
A great side dish is funeral potatoes. Enjoy!!!
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