Category: Main Dishes

Texas Toast French Toast Waffles

I love Texas toast. And I love French toast. And of course I love waffles. That sums up how I feel about these amazing Texas toast French toast waffles! Incredibly easy to make and beyond yummy. Self-control was very challenging with a platter of these little tasty beauties in front of me. I have a really bad addiction to anything that has nooks and crannies in it where butter and syrup and go. I cannot resist them.

Texas Toast French Toast Waffles

The French Toast Of My Dreams

Sweet, with a hint of cinnamon and vanilla, you can substitute any bread you like, but I prefer Texas toast because it can more than handle the job of holding up to an egg batter and a waffle iron.

I often contemplate what I would do differently to a recipe after I make it. A little twist or something. I can honestly say there is absolutely nothing I would change about Texas toast French toast waffles. Except to maybe double the recipe.

I use my Cuisinart Griddler to make these waffles. It’s a cooking beast for everything from breakfast to dinner to desert.

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Hash browns are another great breakfast item that you can make using your Griddler.

Also try my blueberry croissant puff.

Texas Toast French Toast Waffles
Print Pin
5 from 1 vote

Texas Toast French Toast Waffles

I love Texas toast. And I love French toast. And of course I love waffles. That sums up how I feel about Texas toast French toast waffles! Incredibly easy to make and beyond yummy. Self-control was very challenging with a platter of these little tasty beauties in front of me.
Course Main
Cuisine American
Keyword French toast, waffles
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 374kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat waffle iron. I used my Cuisinart Griddler with the waffle iron plates.
  • Beat the eggs, milk, butter, vanilla and cinnamon in a pie plate.
  • Working in batches, dip bread in egg mixture. Flip and coat other side.
  • Transfer to hot waffle iron and cook until golden brown.
  • Serve with your favorite toppings.

Notes

Leftover waffles freeze well. Just reheat in the oven.

Nutrition

Calories: 374kcal | Carbohydrates: 37g | Protein: 13g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 511mg | Potassium: 123mg | Fiber: 2g | Sugar: 7g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 13mg

Nutritional values are approximate.

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Bacon-Glazed Spiral Ham

What’s better than spiral ham? Bacon-glazed spiral ham, of course. It’s spiral-ham-sale-time here, so I backed up the truck and grabbed a nice big smoked ham. Of course, they’re easy to reheat. And just as easy to glaze during the last 30 minutes. The bacon glaze adds a bit more smokiness, but also some sweetness, a little tartness and a little tang thanks to two different kinds of mustard. I don’t usually use the bag of glaze that comes with many hams. It kinda scares me, to tell the truth. I’d rather use something that I made at home so I know what’s in it!

Bacon-Glazed Spiral Ham

A Great Tasting Glaze

You can substitute pretty much any jelly you want in place of the Creole mustard, but I’d stay away from ‘darker’ ones, such as blueberry or the like. Go for lighter colors. And don’t be afraid to use a spicy jelly such as jalapeno pepper jelly. You may also want to double the amount of bacon-glaze, serving any leftover glaze as a drizzle over the sliced ham when you serve it. Bacon-glazed spiral ham is a wonderful thing and more glaze is… more wonderful!

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Also try my cherry-glazed spiral ham. My pepper onion beer sauce makes for a great topping for ham!

Bacon-Glazed Spiral Ham
Print Pin
5 from 1 vote

Bacon-Glazed Spiral Ham

What’s better than spiral ham? Bacon-glazed spiral ham, of course. 
Course Main
Cuisine American
Keyword ham
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 1 ham
Calories 6761kcal

Equipment

Ingredients

  • 1 7-8 pound smoked spiral ham

For the glaze

Instructions

  • Warm ham in oven per package instructions.
  • During the last 30 minutes of cooking, apply glaze liberally every 10 minutes.
  • Let rest 10 minutes before serving.

For the glaze

  • Cook the bacon until crispy in a large skillet.
  • Remove the bacon and all of the grease but keep the yum-yum bacon bits that remain in the pan.
  • Return pan to the stove over low heat.
  • Add the jelly and allow it to melt.
  • Whisk in the honey and the mustards. Remove from heat until ready to glaze the ham.

Notes

You can substitute other flavors of jelly too!

Nutrition

Calories: 6761kcal | Carbohydrates: 156g | Protein: 708g | Fat: 348g | Saturated Fat: 85g | Trans Fat: 1g | Cholesterol: 2765mg | Sodium: 43474mg | Potassium: 10739mg | Fiber: 3g | Sugar: 117g | Vitamin A: 86IU | Vitamin C: 861mg | Calcium: 280mg | Iron: 33mg

Nutritional values are approximate.

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Beer Can Chicken Jambalaya

I made a lot, and I do mean a lot, of beer can chickens on my Char-Broil Big Easy last weekend. So, I had a good amount of chicken on hand. That got me to thinking beer can chicken jambalaya. I took the classic jambalaya recipe from Chef John Folse and used my tender, incredibly flavorful beer can chicken instead of browned fresh chicken.

Beer Can Chicken Jambalaya

Deliciousness In Every Bite

There’s no loser in this beer can chicken jambalaya, but for me the winner is the rice (well, and me for getting to eat it). It absorbs flavors from the vegetables and meats and broth and spices and turns out just flat-out incredible. This is one rich, tasty dish. I make this often because it seems I often have leftover beer can chicken.

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You can add shrimp to this jambalaya if you want, but I prefer mine without it. It’s hard to re-heat shrimp leftovers without them becoming way too tough. This recipe makes a big, big batch. Since there’s only two of us I was guaranteed to have leftovers and then some.

Also try my copycat of Zatarain’s jambalaya.

Beer Can Chicken Jambalaya
Print Pin
5 from 1 vote

Beer Can Chicken Jambalaya

I took the classic jambalaya recipe from Chef John Folse and used my tender, incredibly flavorful beer can chicken instead of browned fresh chicken.
Course Main
Cuisine American
Keyword jambalaya
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 16
Calories 551kcal
Author Based on a recipe from Chef John Folse

Equipment

Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds smoked sausage sliced
  • 2 cups onion diced
  • 2 cups celery diced
  • 1 cup green bell pepper diced
  • ½ cup garlic minced
  • 8 cups chicken stock
  • 3 pounds cooked beer can chicken shredded or cubed
  • 2 cups mushrooms sliced
  • 1 cup green onions sliced
  • ½ cup parsley chopped
  • kosher salt to taste
  • cayenne pepper I used 2-3 tablespoons, to taste
  • hot sauce I used 1/4 cup or more, to taste
  • 5 cups rice uncooked

Instructions

  • Heat oil in a very large (7 quart or larger) Dutch oven.
  • Add the sausage and brown lightly on all sides. Remove.
  • Add the onion, celery, and bell pepper. Saute for 5 minutes.
  • Add the garlic and cook another minute.
  • Add the stock. Bring to a boil and reduce to a simmer and continue simmering for 15 minutes.
  • Add the chicken, reserved smoked sausage, mushrooms, green onions, parsley, salt, cayenne pepper and hot sauce.
  • Cover and simmer another 15 minutes.
  • Add the rice, reduce heat to low, cover and cook for 45 minutes or until the rice is tender, stirring every 15 minutes.

Notes

This dish is even better using andouille sausage!

Nutrition

Calories: 551kcal | Carbohydrates: 57g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 698mg | Potassium: 538mg | Fiber: 2g | Sugar: 4g | Vitamin A: 373IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 2mg

Nutritional values are approximate.

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Spicy Chicken Salad

A better name for this spicy chicken salad would be ‘the greatest, absolutely fantastic, totally different, outrageously superb chicken salad’, but that’s too long for a blog post title. This is not your typical chicken salad. Sure, it’s mayonnaise-creamy, but there are special, unexpected ingredients in there too. Like cheese (in a chicken salad????! Seriously, who does that?). And bell pepper (why didn’t I think of that? It adds great crunch and flavor). And tart sour cream???! And my favorite flavors, spicy smoky chipotle and cooling creamy avocado. What a great and definitely different chicken salad this is!

Spicy Chicken Salad

A Seriously Good Twist On A Classic

I wouldn’t change a thing about this spicy chicken salad. If you aren’t going to use the entire batch at once, I do recommend that you only mix in avocado with what you will use. After all, the avocado isn’t going to keep for long. You’re better off mixing it in when you need it.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Got leftover fried chicken? Also try my fried chicken salad and one of our favorites, Big Daddy’s Kick’n Chicken Salad.

Spicy Chicken Salad
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4 from 1 vote

Spicy Chicken Salad

A better name for this spicy chicken salad would be ‘absolutely fantastic, totally different, outrageously great chicken salad’, but that’s too long for a blog post title. This is not your typical chicken salad.
Course Main
Cuisine American
Keyword chicken salad, spicy
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Calories 1050kcal
Author Based on a recipe from Life’s Ambrosia

Ingredients

Instructions

  • Place the mayonnaise, sour cream, lime juice, salt, garlic powder, chipotle powder, onion powder and cumin in a large bowl. Whisk until smooth.
  • Add the chicken, bell pepper and cheese and stir.
  • Cover and refrigerate for 15 minutes.
  • Gently fold in the avocado and serve on bread, in wraps, or on crispy lettuce.

Notes

Best served immediately.

Nutrition

Calories: 1050kcal | Carbohydrates: 7g | Protein: 124g | Fat: 56g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 382mg | Sodium: 811mg | Potassium: 1443mg | Fiber: 4g | Sugar: 2g | Vitamin A: 630IU | Vitamin C: 30mg | Calcium: 159mg | Iron: 7mg

Nutritional values are approximate.

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Homemade Frosted Corn Flakes

One of the first recipes I made out of Big Bad Breakfast: The Most Important Book of the Day from John Currence was homemade frosted corn flakes. As soon as I saw it I was like wow…. how cool would it be to eat a bowl of cereal that I made? So I did. And it was fantastic. So much more corn flavor than the stuff in a box! I mean they were super corny! My wife said they were even cornier than I am, and that’s mighty darned corny!

I could not get over just how much I enjoyed this cereal. It was like I hadn’t had a bowl of corn flakes in years. That boxed stuff just didn’t wow me any more, I guess. Well, now I’m wow’d again! And on top of everything, they were fun to eat!

Homemade Frosted Corn Flakes

Crunchy Until The Last Spoonful

These homemade frosted corn flakes were also a lot crunchier than the ones out of a box. Thicker. They are not dainty little flakes by any stretch of the imagination. They can definitely hold up to milk. You know how with the store-bought flakes you only have a few minutes before you have bowl of soggy sadness. Not with these. You’ll be crunching until the last flake.

The recipe calls for real sugar. I didn’t try it using a sugar substitute. My gut feeling is that you’re better off using the real deal.

The cornmeal you use is going to make a big difference in the final texture of the flakes. A coarser meal is of course going to make for a grainer cereal. Maybe a bit harder, too. A softer meal is going to make for lighter flakes. If you have both, I’d try half of one and half of the other for a nice textural contrast!

Also try my country breakfast tots.

Homemade Frosted Corn Flakes
Print Pin
2.25 from 4 votes

Homemade Frosted Corn Flakes

So much more corn flavor than the stuff in a box! I mean they were super corny!
Course Main
Cuisine American
Keyword cereal, homemade
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 cups
Calories 449kcal
Author Based on a recipe from John Currence

Equipment

Ingredients

Instructions

  • Preheat your oven to 250 F.
  • Line a baking sheet with parchment paper.
  • Lightly spray the paper with non-stick spray.
  • Combine the cornmeal, masa, 3 tablespoons of the sugar, vanilla extract, and all of the salt.
  • Add 2 cups of boiling water and stir until blended. Add more water as needed, getting the batter to a consistency just a little thinner than that of pancake batter.
  • Pour the batter out onto the lined baking sheet and spread out evenly. Try to get it as thin as possible (mine was a bit thick, but you’re aiming for 1/8″ if possible).
  • Sprinkle the batter with the remaining sugar.
  • Bake for 45 minutes, turning every 15 minutes. The batter will dry out and start to crack. If your batter is thick like mine you might have to bake it a little longer.
  • Remove from the oven and let cool.
  • Break up the corn into bite-sized pieces. It’s like breaking up brittle, but you want smaller pieces.
  • Return to the oven and bake another hour or until fully dried.
  • Remove and let cool completely. The flakes will get a bit crunchier after cooling.
  • Keep in an airtight container.

Notes

These flakes are thicker and ‘cornier’ than the store-bought stuff.

Nutrition

Calories: 449kcal | Carbohydrates: 90g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 309mg | Fiber: 9g | Sugar: 20g | Vitamin A: 30IU | Calcium: 25mg | Iron: 4mg

Nutritional values are approximate.

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BBQ Pulled Pork Poutine

I’m a big fan of poutine. It’s definitely one of my favorite dishes. I’ve made it the classic way (fries, curds, gravy) many times. This time I thought I’d try a totally different approach to poutine. I topped the fries with smoked BBQ pulled pork instead. A handful or two of curds and a pickle garnish and I was in poutine heaven again.

BBQ Pulled Pork Poutine

Poutine Elevated

There’s really no way to improve on this BBQ pulled pork poutine. Every bite was flat-out delicious. I used spicy hot pepper cheese curds. I think any flavor (other maybe curds infused with herbs such as rosemary or thyme) would work perfectly.

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

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On the off chance that you have a little leftover pulled pork and curds, make a few baked potatoes. Top them with the meat and cheese. You won’t be sorry.

BBQ Pulled Pork Poutine
Print Pin
5 from 1 vote

BBQ Pulled Pork Poutine

I thought I’d try a totally different approach to poutine and top the fries with smoked BBQ pulled pork instead. A handful or two of curds and a pickle garnish and I was in poutine heaven again.
Course Main
Cuisine American
Keyword fries, pulled pork
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 -6 servings
Calories 698kcal
Author Mike

Ingredients

Instructions

  • Spread the fries out onto a large platter.
  • Add pulled pork and cheese curds.
  • Drizzle with the BBQ sauce and garnish with the pickles.
  • Devour.

Notes

The amounts in the recipe can be changed to suit your tastes. I didn’t measure anything very closely, I just went for it. You can’t mess this up so don’t worry about amounts so much.

Nutrition

Calories: 698kcal | Carbohydrates: 70g | Protein: 20g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 56mg | Sodium: 1864mg | Potassium: 806mg | Fiber: 8g | Sugar: 15g | Vitamin A: 194IU | Vitamin C: 12mg | Calcium: 268mg | Iron: 3mg

Nutritional values are approximate.

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Easy Sausage Stromboli

This easy sausage stromboli is called ‘easy’ for a reason. We’d just gotten in from a long day and we were hungry. And we were too beat to throw together a huge meal. But that doesn’t mean we’d settle for lame. Nothing wrong with pulling something out of the freezer and putting into the oven, but I was wanting something at least a little fancier. Just something easy and yet still fantastic. Yummy Italian sausage (spicy sausage makes it even better), pizza sauce and lots of ooey-gooey cheese all in crispy golden brown dough. Nothing fancy, nothing fru-fru, but definitely good and filling.

Easy Sausage Stromboli

A Few Changes

Don’t be afraid to add a little chopped bell pepper to the onion while it is cooking up. Don’t get it too soft though, you’ll still want a bit of crunch to it. Really, you can add darned near anything you want. Broccoli is a good one, too. Just don’t add anything that’s going to add a lot of liquid to the mix. If you try and stuff these with watery ingredients the dough will get soggy and not crisp up like you want.

If you have extra pizza sauce on hand warm it up and serve it on the side for dipping your easy sausage stromboli. I like to use these little dipping cups for that. Actually, they’re perfect for a lot of things. From blue cheese salad dressing for my wings, to salad dressings for my salads, they are great for dunking. And they help with my self-control issues with delicious sauces! Sort of.

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I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my other stromboli recipe and a stromboli sandwich (yum!).

Easy Sausage Stromboli
Print Pin
5 from 2 votes

Easy Sausage Stromboli

This easy sausage stromboli is called easy for a reason. We’d just gotten in from a long day and we were hungry and too beat to throw together a huge meal. But that doesn’t mean huge and lame. Just easy and fantastic. 
Course Main
Cuisine American
Keyword stromboli
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 908kcal
Author Mike

Equipment

Ingredients

  • Olive oil
  • 1 medium sweet onion chopped
  • 3 cloves garlic minced
  • 1 pound spicy Italian sausage
  • 1 pound pizza dough I used a tube of Pillsbury pizza crust
  • 2 cups Mozzarella cheese shredded, divided
  • ½ cup pizza sauce plus more for dipping if desired
  • 1 tablespoon grated Parmesan cheese

For the topping

Instructions

  • Preheat oven to 425 F.
  • Saute the onion in a splash of oil in a large skillet over medium-high heat.
  • Add the garlic and cook for 1 minute.
  • Crumble in the sausage and cook until done.
  • Remove to a paper towel-lined plate to drain.
  • Flatten the dough into a rectangular shape in a 10″ x 13″ low-rimmed baking sheet lined with parchment paper or silpat.
  • Sprinkle the dough with half of the mozzarella.
  • Add sausage and drizzle with the sauce.
  • Add remaining mozzarella.
  • Roll the dough up working from the longest edge.
  • Pinch the seam and edges, and place seam-side down onto the mat.
  • Combine the topping ingredients and brush over the top of the dough.
  • Sprinkle with the Parmesan cheese and bake for 18 minutes.
  • Let rest 5-10 minutes before slicing.
  • Serve with warmed pizza sauce for dipping if desired.

For the topping

    Notes

    You can add any ingredients you want inside your stromboli, but stay away from anything that is wet. Wet ingredients should be patted dry with a paper towel first.

    Nutrition

    Calories: 908kcal | Carbohydrates: 65g | Protein: 39g | Fat: 55g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 2332mg | Potassium: 545mg | Fiber: 3g | Sugar: 13g | Vitamin A: 615IU | Vitamin C: 9mg | Calcium: 347mg | Iron: 5mg

    Nutritional values are approximate.

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    Cajun Shrimp-Stuffed Poblano Peppers

    Wow, talk about amazingly good. The heck with the main dish, just load me up on some of these Cajun shrimp-stuffed poblano peppers. A slight kick of heat, perfect shrimp and creamy melted cheese. What’s not to love?

    Cajun Shrimp-Stuffed Poblano Peppers

    Substitute Bell Peppers

    You could use green bell peppers instead, if you want, in these Cajun Shrimp-Stuffed Poblano Peppers. I love poblanos because they are a little spicier than a bell pepper without just completely drowning out a dish in heat.

    Kick ‘Em Up

    For extra kick, substitute shredded pepper jack cheese for the feta and mozzarella and add a few diced roasted jalapenos into the shrimp mixture. That’ll definitely liven up the party.

    I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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    Also try my Cajun stuffed chicken breast and my bacon cheese-stuffed peppers!

    Cajun Shrimp-Stuffed Poblano Peppers
    Print Pin
    5 from 1 vote

    Cajun Shrimp-Stuffed Poblano Peppers

    Wow, talk about amazingly good. The heck with the main dish, just load me up on some of these Cajun shrimp-stuffed poblano peppers. A slight kick of heat, perfect shrimp and creamy melted cheese. 
    Course Side
    Cuisine American
    Keyword peppers, shrimp, stuffed
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 4 servings
    Calories 127kcal
    Author Based on a recipe from Chili Pepper Madness

    Equipment

    Ingredients

    • 2 large poblano peppers
    • ½ pound shrimp raw or pre-cooked, 24-30 count, peeled, deveined
    • 1 teaspoon olive oil if you are using raw shrimp
    • 1 tablespoon Cajun seasoning
    • ¼ cup feta cheese crumbled
    • ¼ cup Mozzarella cheese shredded
    • 2 teaspoons dried basil crumbled
    • 1 tablespoon hot sauce
    • cilantro chopped, for garnish

    Instructions

    • Note: You can use pre-cooked shrimp if you desire. Just toss the shrimp with the Cajun seasoning and do not cook.
    • Preheat oven to 375 F.
    • Cut the peppers in half lengthwise. Remove any stems or seeds.
    • If using cooked shrimp, toss the shrimp with the Cajun seasoning in a large bowl.
    • If using raw shrimp, heat the oil over medium-high heat in a skillet. Add the shrimp, sprinkle with the seasoning, and cook, turning, until done, about 5 minutes. Remove from heat.
    • Add the cheeses, basil and hot sauce to the shrimp Stir.
    • Transfer shrimp mixture to the poblanos and place on a baking sheet.
    • Place in oven and bake 30 minutes or until the cheese is melted and the peppers are softened.
    • Serve garnished with chopped cilantro.

    Notes

    Substitute jalapenos for the poblanos for an appetizer-sized kicked-up version!

    Nutrition

    Calories: 127kcal | Carbohydrates: 6g | Protein: 16g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 157mg | Sodium: 698mg | Potassium: 258mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1266IU | Vitamin C: 71mg | Calcium: 188mg | Iron: 2mg

    Nutritional values are approximate.

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    OXO Good Grips 4 Piece Stainless Steel Measuring...
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    Stromboli Sandwich

    The meat sauce in this stromboli sandwich is absolutely fantastic. It will be my go-to meat sauce from this day forward. I’ll use it for everything from lasagna, to spaghetti, and of course, more stromboli sandwiches. Nice and thick, but not too thick, it is packed with tremendous Italian-inspired flavors. Man, oh man, am I ever having flashbacks to the last stromboli I made with it. I just could not get enough! Each and every bite was oooooooh so very good!

    Stromboli Sandwich

    The Perfect Sauce

    Next time I make a batch of the sauce, I’ll probably quadruple it and store the leftovers in the freezer. A quick defrost, some cooked pasta, and I have a great main dish done in no time. You can also make this meatless and you’ll have the perfect sauce for grilled sausage sandwiches. Or you can serve it up with warmed meatballs over pasta or on French bread for a meatball sandwich. Or just make it like the recipe says and have the best stromboli sandwich!

    The Messier The Better

    This sandwich meats my requirement that it has to be messy to be the best. That applies to more than just sandwiches, too. Burgers are a great example. You gotta have stuff dripping down the front of your arms when you take a bite. You need a pile of napkins at least two inches deep. After you’re done with that last bite, you need to go wash your hands. And your face. Heck, yeah, that’s a good sandwich, just like this one!

    I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff. It’s what makes a really good sandwich a great one.

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    Geedel Rotary Cheese Grater, Kitchen Mandoline…
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    Also try my stromboli and easy sausage stromboli recipes.

    Stromboli Sandwich
    Print Pin
    5 from 1 vote

    Stromboli Sandwich

    The meat sauce in this stromboli sandwich is absolutely fantastic. It will be my go-to meat sauce from this day forward, for everything from lasagna, to spaghetti, and of course, more stromboli sandwiches.
    Course Main
    Cuisine American
    Keyword stromboli
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4 servings
    Calories 351kcal

    Equipment

    Ingredients

    Instructions

    • Preheat oven to 375 F.
    • In a large skillet, crumble the beef and brown along with the onion. Drain any excess fat.
    • Add the mushrooms and bell pepper and cook for 3-5 minutes or until they are just starting to get soft.
    • Add the tomato sauce, tomato soup, garlic powder, dried oregano, chili powder, tomato paste and black pepper.
    • Stir and reduce heat to a simmer and simmer for at least 10 minutes, the longer the more the flavors will meld. If the sauce gets too thick add a bit of water.
    • Cut bread in half lengthwise and scoop out as much of the bread as you can.
    • Transfer bread to a sheet of aluminum foil.
    • Fill insides with the meat mixture.
    • Top with cheese and cover in foil.
    • Place on a baking sheet and bake for 10 minutes until the cheese is melted.

    Notes

    Serve with lots of napkins.

    Nutrition

    Calories: 351kcal | Carbohydrates: 13g | Protein: 23g | Fat: 23g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 257mg | Potassium: 845mg | Fiber: 3g | Sugar: 6g | Vitamin A: 871IU | Vitamin C: 32mg | Calcium: 60mg | Iron: 4mg

    Nutritional values are approximate.

    Sale
    Mueller Pro-Series All-in-One, 12 Blade Mandoline...
    Mueller Pro-Series All-in-One, 12 Blade Mandoline…
    • Meal Prep MVP – A practical and innovative way to…
    • 12 Diverse Blades – With nine interchangeable…
    $39.99
    Buy on Amazon
    OXO Good Grips 4 Piece Stainless Steel Measuring...
    OXO Good Grips 4 Piece Stainless Steel Measuring…
    • Set includes: 1/4 cup, 1/3 cup, 1/2 cup and 1 cup
    • Magnetic handles keep Cups together for storage…
    $22.98 Amazon Prime
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    Giardiniera Meatball Sandwich

    Maybe it’s because I don’t get out enough, but I’d never heard of putting Giardiniera on a meatball sandwich before. Whomever came up with the idea should be knighted (if we knighted folks in the US). Add a bit of roasted red bell pepper and you have a super-easy-to-make incredibly yummy sandwich. Perfect any time, but also great because I almost always have the ingredients to make Giardiniera meatball sandwiches on hand.

    Giardiniera Meatball Sandwich

    You Can Make Them Hot, Too!

    I used mild Giardiniera when making these meatball sandwiches, but hot would be fantastic too. Just chop it up a bit before spooning it on top.

    I did ‘cheat’ and use frozen meatballs. If I’d had more time to throw dinner together, I would’ve made a batch of my Italian meatballs. I try to keep some on hand at all times, but truth is, they are just so good that there’s just never any leftovers.

    Mezzetta Roasted Red Bell Peppers, 16 Ounce
    Mezzetta Roasted Red Bell Peppers, 16 Ounce
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    • FROM FAMILY FARMS – Over the years Mezzetta has…
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    For a different twist, substitute my okra giardiniera for the ‘normal’ stuff.

    Giardiniera Meatball Sandwich
    Print Pin
    4 from 1 vote

    Giardiniera Meatball Sandwich

    Maybe it’s because I don’t get out enough, but I’d never heard of putting Giardiniera on a meatball sandwich before. Whomever came up with the idea should be knighted.
    Course Main
    Cuisine American
    Keyword meatballs, sandwich
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 2 servings
    Calories 936kcal
    Author Mike

    Equipment

    Ingredients

    • 1 loaf French bread sliced horizontally
    • 12 meatballs cooked, warmed (if using frozen store-bought, bake per package instructions first)
    • 4 slices Provolone cheese
    • Giardiniera chopped
    • 1 roasted red bell pepper sliced thin

    Instructions

    • Hollow out as much of the bread as you can to make room for the meatballs and toppings.
    • Place on a sheet pan under the broiler for a minute or two until the bread starts to get crunchy.
    • Add cheese and meatballs.
    • Place under the broiler for another minute or two until the cheese melts.
    • Add Giardiniera and bell pepper strips.
    • Slice into two 6″ sandwiches and serve.

    Notes

    Swiss cheese is also great!

    Nutrition

    Calories: 936kcal | Carbohydrates: 114g | Protein: 48g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 87mg | Sodium: 1659mg | Potassium: 577mg | Fiber: 5g | Sugar: 5g | Vitamin A: 436IU | Vitamin C: 10mg | Calcium: 395mg | Iron: 8mg

    Nutritional values are approximate.

    Sale
    Mueller Pro-Series All-in-One, 12 Blade Mandoline...
    Mueller Pro-Series All-in-One, 12 Blade Mandoline…
    • Meal Prep MVP – A practical and innovative way to…
    • 12 Diverse Blades – With nine interchangeable…
    $39.99
    Buy on Amazon
    OXO Good Grips 4 Piece Stainless Steel Measuring...
    OXO Good Grips 4 Piece Stainless Steel Measuring…
    • Set includes: 1/4 cup, 1/3 cup, 1/2 cup and 1 cup
    • Magnetic handles keep Cups together for storage…
    $22.98 Amazon Prime
    Buy on Amazon