Tag: recipe

Smash Burgers using the Cuisinart Griddler

I’m a huge fan of hamburgers. Although I can enjoy a big thick-ole pub burger too, I’m always craving that thin diner-style patty with lightly crusty edges. No fancy toppings for me either. I’ll take ketchup, mustard and pickle, thank you very much. Yeah, sure, if I’m feeling adventurous I might add some onion or lettuce, but that’s where the craziness ends. Just give me that juicy, thin, hot patty topped with melted cheese and I’m one happy guy! And though I often cook my hamburgers on a grill, these Smash Burgers using the Cuisinart Griddler are outstanding too!

Smash Burgers using the Cuisinart Griddler

The Keys To Success

For me there are just a few things to keep in mind when making smash burgers using the Cuisinart Griddler. They’re easy, so no need to over-complicate them. First, get that Griddler flat plate hot. I mean hot hot. Screaming hot. Second, season the meat well and do not over-work it. Just loosely form it into balls. Don’t pack them. And last, smash! Smash! Push down on the top lid to smash them as flat as you can! That’s it! Enjoy!

Cuisinart Panini Press, Stainless Steel Griddler, Sandwich Maker & More, 5-IN-1, GR-4NP1
Cuisinart Panini Press, Stainless Steel Griddler, Sandwich Maker & More, 5-IN-1, GR-4NP1

Step your smash burgers up and slather them with some smash burger sauce.

The Griddler also makes tremendous steak sandwiches.

Smash Burgers using the Cuisinart Griddler
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4.38 from 8 votes

Smash Burgers using the Cuisinart Griddler

The Cuisinart Griddler makes outstandingly good Smash Burgers!
Course Main
Cuisine American
Keyword burgers, Griddler
Prep Time 5 minutes
Cook Time 5 minutes
Servings 2
Calories 486kcal

Equipment

Ingredients

Instructions

  • Place the flat plates on your Griddler. Do not use the ridged sides. Heat your Griddler by turning the Selector to 'Grill-Panini' and the Grill-Panini knob to 'Sear'.
  • While your Griddler is heating up, place the ground beef in a medium bowl. Season liberally with salt and pepper. Don't be shy with it!
  • Divide the beef in half and form into 2 balls. Do not pack them tightly, just shape them enough so they are ball-like. They don't have to be perfect.
  • Place the meat onto the griddle and close the top. Press down until the top cannot go any further. Smash them burgers!
  • Cook the burgers for 4-6 minutes or until the internal temperature reaches 165 F. Toast your hamburger buns, if desired, while the burgers are cooking.
  • Open the griddle and top the patties with the cheese. Let melt slightly then remove to the buns.
  • Top patties with pickles, squirt the ketchup and mustard on top. Add any desired other toppings and serve.

Notes

After you make a few smash burgers the process becomes very easy and always delivers great results.

Nutrition

Calories: 486kcal | Carbohydrates: 22g | Protein: 27g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 102mg | Sodium: 639mg | Potassium: 386mg | Fiber: 1g | Sugar: 4g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 302mg | Iron: 4mg

Nutritional values are approximate.

OXO Good Grips Electric Grill and Panini Press Brush, Black
OXO Good Grips Electric Grill and Panini Press Brush, Black

Slow Cooker Beef and Broccoli

Easy. Yummy. That’s all I wanted and that’s what I got when I sat down to a big ole plate of this slow cooker beef and broccoli. It wasn’t that great outside. It was gray, cold and windy. I needed something to warm me up and well, to cheer me up. This fit the bill perfectly. Nothing fancy here, but good.

Slow Cooker Beef and Broccoli

Oh, The Sauce!

Slow cooker beef and broccoli is full of wonderful beefy flavor. The broccoli adds a nice crunch. And my favorite part? Yeah, it’s that wonderful sauce. A little sweet. A little hint of soy and sesame and garlic. It’s a good stick-to-your-ribs kind of sauce. The kind where you want more.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)
Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my slow cooker Hungarian beef.

Slow Cooker Beef and Broccoli
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4 from 1 vote

Slow Cooker Beef and Broccoli

Perfect over warmed cooked rice.
Course Main
Cuisine American
Keyword beef, broccoli, crockpot, slow cooker
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Servings 8
Calories 395kcal
Author Inspired by a recipe from I Am Homesteader

Equipment

Ingredients

Instructions

  • Add the broth, soy sauce, oil and garlic to your slow cooker. Stir.
  • Add the beef and stir, separating the strips if they try to clump together.
  • Cover and cook on low for 3 hours.
  • Scoop 1/2 cup of the sauce that has accumulated in the slow cooker into a small bowl. Whisk in the corn starch and pour back into the slow cooker.
  • Add the broccoli and stir.
  • Cover and cook another 30 minutes.
  • Serve over cooked rice or noodles.

Notes

You can substitute other tender cuts of meat, just make sure it is sliced thin.

Nutrition

Calories: 395kcal | Carbohydrates: 28g | Protein: 28g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 69mg | Sodium: 1901mg | Potassium: 605mg | Fiber: 2g | Sugar: 19g | Vitamin A: 370IU | Vitamin C: 51mg | Calcium: 62mg | Iron: 3mg

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count
Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Slow Cooker Hungarian Beef

Cold weather means comfort food and this right here is big-time comfort food. Slow cooker Hungarian beef that’s so tender it falls apart and soooo tasty. I love paprika, and this right here has the right amount of paprika. Nothing fancy, but it hits the spot. Thankfully this recipe makes a nice big batch.

Slow Cooker Hungarian Beef

The Keys To Success

Two things that I think are important about this slow cooker Hungarian beef. First, the sauce. I could seriously drink it up with a straw. It’s really flavorful. Second, sour cream. Don’t be shy with it. That’s just me, but that cool creaminess really pairs great with the meat and in my case, egg noodles.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)
Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Serve this on French bread, topped with a little onion, and served as sandwiches!

Also try my slow cooker beef and broccoli.

Slow Cooker Hungarian Beef
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5 from 1 vote

Slow Cooker Hungarian Beef

Cold weather means comfort food and this right here is a big time comfort food. Slow cooker Hungarian beef that’s so tender it falls apart and soooo tasty. I love paprika, and this right here has the right amount of paprika.
Course Main
Cuisine American
Keyword beef, crockpot, slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8
Calories 366kcal
Author Based on a recipe from The Southern Slow Cooker Bible

Equipment

Ingredients

Instructions

  • Spray your slow cooker with non-stick spray. Add the roast.
  • In a bowl, stir together the onions, paprika, salt, pepper, caraway, garlic, bell pepper and water. Pour over the roast.
  • Cover and cook on low and cook until fall-apart tender, 8-10 hours.
  • Carefully remove the roast to a cutting board and slice or chop as desired. Return to the slow cooker and stir.
  • Serve over noodles, topped with sour cream and garnished with chopped parsley.

Notes

Also great served over cooked rice.

Nutrition

Calories: 366kcal | Carbohydrates: 7g | Protein: 34g | Fat: 23g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 373mg | Potassium: 765mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2302IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 5mg

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count
Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Rouladen and Knödel

I’m very, very biased when it comes to rouladen and knödel. I’m quite sure that my mom’s are the best. I tried to duplicate hers as best I could, and boy, were they ever fantastic, but they still aren’t mom’s. I’m ok with that. Fantastic tender beef stuffed with a mixture of pickles, mustard, bacon and onion. Cooked and then served with a fantastic pan gravy made from the yum-yums left in the pan. The knödel are spatzle-like. Cold mashed potatoes formed into bowls, stuffed with crunchy croutons, simmered in water. Served with more of the gravy from rouladen. Delicious!

Rouladen and Knödel

Thinner Is Better

I used a top round that was already sliced. I pounded it thinner using my trusty meat pounder. Next time I’ll probably opt to pick up a whole top round and slice it myself. That’ll give me a bit more control over how the meat comes out. Even still, the rouladen were sooooo tasty good. For only my second time making rouladen and knödel, I was very happy!

Be Gentle With The Knödels

This was my first time making knödels from scratch. You can find packets of mix in the grocery store that make the process much easier and still come out fantastic. I decided to give making them myself a shot. They are actually very easy to make. My only advice is to be very, very careful removing them from the pot after they’ve simmered. They really, really want to fall apart. Be gentle and slow and they’ll come out great.

Swify Spider Strainer Set of 3 Asian Strainer Ladle Stainless Steel Wire Skimmer Spoon with Handle for Kitchen Frying Food, Pasta, Spaghetti, Noodle-30.5cm, 32cm, 35cm
Swify Spider Strainer Set of 3 Asian Strainer Ladle Stainless Steel Wire Skimmer Spoon with Handle for Kitchen Frying Food, Pasta, Spaghetti, Noodle-30.5cm, 32cm, 35cm

Also try my delicious German classic, warm potato salad.

Rouladen and Knödel
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5 from 1 vote

Rouladen and Knödel

I’m very, very biased when it comes to rouladen and knödels. I’m quite sure that my mom’s are the best.
Course Main
Cuisine German
Keyword knodel, rouladen
Prep Time 1 day
Cook Time 2 hours 15 minutes
Total Time 1 day 2 hours 15 minutes
Servings 4 servings
Calories 621kcal
Author Mike

Equipment

Ingredients

For the Rouladen

For the Knödel

Instructions

For the Rouladen

  • Cook the bacon in a large skillet until done but not crispy. Remove and let drain and cool on paper towel.
  • Lay the beef slices out on a flat surface and season well with salt and pepper on both sides.
  • Squirt one side of the meat with the yellow mustard. Don’t be shy with it. Spread out evenly.
  • Divide the onion, pickles and cooked bacon between the meat slices.
  • Roll meat up, securing with toothpicks.
  • Melt butter in a large skillet over medium-high heat.
  • Add the rouladen and brown on all sides. Remove to a plate.
  • Add 2 cups of water to the skillet and stir.
  • Bring to a boil then reduce to a simmer.
  • Add the rouladen back to the skillet. Cover and continue simmering for 1 1/2 hours.
  • Mix together 2 tablespoons of water and the cornstarch until smooth.
  • Remove rouladen.
  • Whisk in the cornstarch mixture until thickened.
  • Whisk in the sour cream until smooth.
  • Return the rouladen to the pan. Carefully remove the toothpicks, coat with the gravy and serve.

For the Knödel

  • Place potatoes in a large pot of boiling salted water.
  • Cook until tender, about 30 minutes.
  • Remove from water and let cool completely then refrigerate overnight.
  • Rice or mash the potatoes and transfer to a large bowl.
  • Add 1 cup of the flour, a pinch or two of salt and the eggs.
  • Mix well and press to form 2″ balls. If the potatoes don’t hold together add a bit more flour.
  • Place 2-3 croutons in the middle of the potato balls and lower into a pot of simmering, salted water. Simmer for 20 minutes.
  • Carefully remove from water using a slotted spoon and serve immediately.

Notes

The potatoes need to be cooked the day before you are preparing the meal so that they set up and get cold.

Nutrition

Calories: 621kcal | Carbohydrates: 85g | Protein: 18g | Fat: 24g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 759mg | Potassium: 1198mg | Fiber: 5g | Sugar: 4g | Vitamin A: 452IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 5mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Cowboy Pasta

It was a cold windy day. I do mean windy, too. Every time I looked out the window I saw more and more of our neighbor’s Christmas decorations in our yard. That meant it was time for some stick-to-your-ribs comfort food. Nothing fancy, just something to warm me up before I went outside to rescue the inflatable Santa. But not fancy doesn’t mean not flavorful! This cowboy pasta is good tasty stuff. Cheesy shells, super-flavorful beans, tomatoes and chiles, and ground beef all make for a delicious dish. This so hit the spot and made me forget about the weather outside.

Cowboy Pasta

Shake Off Those Winter Blues

This cowboy pasta definitely hit the spot on a cold day. You can choose your heat level (or not) by using spicy (or not) Rotel. I went with the mild. The Ranch beans have such great flavor by themselves, I didn’t want to drown them out by using super-hot Rotel. It’s your call, it’ll be great either way.

While I’m on the subject of Ranch-style beans…. I love them. They are the tastiest beans ever. I keep them on hand and often substitute them in dishes that call for ‘regular’ canned beans.

Ranch Style Canned Pinto Beans, Real Western Flavor, 15 oz. (Pack of 12)
Ranch Style Canned Pinto Beans, Real Western Flavor, 15 oz. (Pack of 12)

Also try my copycat Pizza Hut meaty marinara!

Cowboy Pasta
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4.17 from 6 votes

Cowboy Pasta

These cowboy beans definitely hit the spot on a cold day.
Course Main
Cuisine American
Keyword comfort food
Prep Time 5 minutes
Cook Time 25 minutes
Servings 8
Calories 257kcal

Equipment

Ingredients

Instructions

  • Crumble the beef into a large pot over medium-high heat.
  • Season with salt and pepper and brown until cooked.
  • Drain.
  • Stir in the beans and tomatoes.
  • Reduce heat to medium-low and keep warm while cooking the pasta.
  • Cook the shells & cheese according to the package.
  • Add to the meat mixture and stir.
  • Add more salt and pepper to taste, if desired, and stir.
  • Cook another 5 minutes to heat thoroughly.
  • Serve.

Notes

Serve topped with a little finely shredded cheddar for more delicious cheesiness!

Nutrition

Calories: 257kcal | Carbohydrates: 20g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 815mg | Potassium: 728mg | Fiber: 5g | Sugar: 7g | Vitamin A: 73IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 4mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Mushroom and Onion Baked Potatoes

Loaded baked potatoes are something I’ve had a love affair with ever since my college days. They were a great way to get a cheap, and still delicious, dinner. Yep, I love a baked potato as a meal. I don’t need anything else. These mushroom and onion baked potatoes are great as either a main dish or a side. They aren’t shy on the mushrooms. You won’t go searching for them. You’re going to get plenty in each and every bite. Cooked perfectly, this is a favorite potato of mine!

Mushroom and Onion Baked Potatoes

The Topping Full Of Goodness!

The bigger the potatoes you use for your mushroom and onion baked potatoes, the more of the yummy mushroom and onion mixture you can pack inside. But, on the off chance you end up with leftover stuffing, you cannot go wrong with using it as a topping for grilled burgers. It’s fantastic on burgers. And it’s great in omelets too! So make extra, you’ll love it!

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts
Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Whether you cook your potatoes in the oven or on a grill, potato nails help ensure they cook nice and evenly! And they look kinda cool too!

Also try my cheesy broccoli baked potatoes.

Mushroom and Onion Baked Potatoes
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5 from 1 vote

Mushroom and Onion Baked Potatoes

Make extra mushroom mixture for topping burgers!
Course Main or Side
Cuisine American
Keyword baked, potatoes
Prep Time 15 minutes
Cook Time 1 hour
Servings 4
Calories 360kcal
Author Inspired by a recipe from Small Town Woman

Equipment

Ingredients

For the potatoes

For the mushroom mixture

Instructions

For the potatoes

  • Preheat oven to 400 F
  • Pierce each potato 4 times with a sharp knife.
  • Brush potatoes with oil.
  • Sprinkle some salt onto a plate and roll the potatoes in the salt.
  • Place potatoes directly on the oven center rack. You might want to put a baking sheet lined with foil beneath them to catch any drippings.
  • Bake until potatoes are done (210 F internal temperature, or tender all the way through when poked with a knife), 40-60 minutes depending on their size. You can also test for doneness by squeezing the potatoes (with potholders on). If they give easily, they are done.
  • When ready to serve, poke the tops of the potatoes with a fork in cross pattern (i.e. from edge-to-edge and top-to-bottom). Pretend you are tracing the lines you would make if cutting the potatoes with a knife. Then, grab the potatoes from the ends and squeeze. The potatoes will open up perfectly. Fluff with the fork before adding the mushroom mixture.
  • Top with cheese if desired.
  • Place the potatoes under the broiler for a minute or two if you want to melt and toast the cheese.

For the mushroom mixture

  • Melt butter in a large skillet over medium-high heat.
  • Stir in the Worcestershire sauce.
  • Add the mushrooms and cook until they start to soften, about 5 minutes, stirring gently on occasion.
  • Add the onions and stir.
  • Cook another 5 minutes, stirring gently on occasion, until the onions are just softened.
  • Reduce heat to low.
  • Add the garlic and season with salt and pepper, to taste.
  • Stir and cook another 2-3 minutes or until the garlic is cooked.
  • Remove from heat until ready to use.

Notes

The mushroom and onion mixture is also great on hamburgers!

Nutrition

Calories: 360kcal | Carbohydrates: 80g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 153mg | Potassium: 2090mg | Fiber: 7g | Sugar: 10g | Vitamin A: 30IU | Vitamin C: 29mg | Calcium: 94mg | Iron: 4mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Easy Asian Slaw

I was in need of a good side dish for a batch of my orange chicken. The chicken is crazy good, with a thick, slightly sweet sauce that has just a slight kick to it. This easy Asian slaw was the perfect side. Crunchy with a hint of sesame oil, we both loved it. The red onion added a great little heat. I used a bag of pre-made slaw mix, but you could go thru the trouble of shredding your own cabbage too. Either way, you can’t lose with this slaw.

Easy Asian Slaw

Soak Time

The original recipe for this easy Asian slaw stresses that you shouldn’t add the dressing until you’re ready to serve it. We actually enjoyed it even more the second day, dressing it completely the first day. The cabbage and onion soaked up the delicious flavors from the dressing. I’ve made this several times and I prefer it that way. I think the ingredients hold up to the sauce over several days without getting soggy. Otherwise I’d leave the sauce out until I’m just ready to serve it.

Lucy's Family Owned - Natural Distilled White Vinegar, 1 Gallon (128 oz) - 5% Acidity (White Vinegar, 1 Gallon (128 fl oz.))
Lucy’s Family Owned – Natural Distilled White Vinegar, 1 Gallon (128 oz) – 5% Acidity (White Vinegar, 1 Gallon (128 fl oz.))

Also try some Tub’s coal miner slaw.

Easy Asian Slaw
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5 from 1 vote

Easy Asian Slaw

The original recipe for this easy Asian slaw stresses that you shouldn't add the dressing until you're ready to serve it.
Course Salad
Cuisine Asian
Keyword Asian, cole slaw
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 12
Calories 463kcal
Author Inspired by a recipe from David Lieberman

Equipment

Ingredients

For the slaw

  • 1 bunch green onions sliced thin
  • 32 ounces coleslaw mix with carrots if desired
  • 1 small red onion sliced thin

For the dressing

Instructions

For the slaw

  • Add the green onions to a large bowl.
  • Add the slaw mix and red onion and toss to combine.

For the dressing

  • Whisk all dressing ingredients together.
  • Pour over the slaw and toss to coat.
  • Serve immediately.

Notes

Always give the slaw a good stir or toss before serving.

Nutrition

Calories: 463kcal | Carbohydrates: 100g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5748mg | Potassium: 2091mg | Fiber: 27g | Sugar: 60g | Vitamin A: 1145IU | Vitamin C: 369mg | Calcium: 494mg | Iron: 7mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Sausage Breakfast Sandwich using the Cuisinart Griddler

Ever have a sausage breakfast sandwich from your local fast food joint and end up feeling disappointed? Barely any sausage. Funny looking eggs. Tiny little English muffin. Well, folks, now’s the time to fire up your Cuisinart Griddler and make a proper sausage breakfast sandwich. In no time at all. Tons of sausage. Melty cheese. Perfect egg. And a fresh, toasted muffin. This is the way to start out the day! (Although I admit, I have made these for dinner on more than one occasion!)

Feel free to substitute bagels for the English muffins if you want. Yum.

Sausage Breakfast Sandwich using the Cuisinart Griddler

Load Up Your Griddler

I wrote the recipe below for sausage breakfast sandwich using the Cuisinart Griddler for 2 sandwiches. You can actually make 4 at a time on the Griddler. It might be a bit crowded, but it’s possible. You can also save time by toasting the muffins in a toaster or in an oven instead of using the Griddler. And you can save more time by making the eggs in a skillet while the sausage is cooking. But don’t cook the sausage anywhere but on the Griddler. The patties get yummy crispy edges. You want that slightly crunchy edge. They come out great!

Cuisinart Panini Press, Stainless Steel Griddler, Sandwich Maker & More, 5-IN-1, GR-4NP1
Cuisinart Panini Press, Stainless Steel Griddler, Sandwich Maker & More, 5-IN-1, GR-4NP1

Also try my farmhouse breakfast potatoes.

Sausage Breakfast Sandwich using the Cuisinart Griddler
Print Pin
5 from 1 vote

Sausage Breakfast Sandwich using the Cuisinart Griddler

Well, folks, now’s the time to fire up your Cuisinart Griddler and make a proper sausage breakfast sandwich. In no time at all. Tons of sausage. Melty cheese. Perfect egg. And a fresh, toasted muffin.
Course Breakfast
Cuisine American
Keyword breakfast, Cuisinart, Griddler, sandwich, sausage
Prep Time 5 minutes
Cook Time 30 minutes
Servings 2
Calories 628kcal

Equipment

Ingredients

  • ½ pound breakfast sausage
  • 2 English muffins split
  • 2 large eggs
  • 2 slices American cheese or any good melting cheese
  • butter

Instructions

  • Heat up your Griddler using the griddle plates. Set the Griddle dial to 425 F and the Selector to Griddle. Open the Griddler with the plates flat, side-by-side.
  • Open the tube of breakfast sausage. Cut the sausage into 2 1/4 pound pieces (I cut the log in half, then each half into half and use 2 slices. I save the other 2 for more sandwiches at a later time). Place the pieces into a resealable bag or on cutting board covered with a piece of wax paper. Use a meat mallet to flatten the sausage into large thin patties. You want them to be big enough to cover the muffins.
  • Transfer the sausage patties to the lower Griddler plate. Close the lid to cook them and keep them flat.
  • You want to cook the patties until done, when they reach 165 F. I like a little crunchy edges on mine. Remove and place in a warm oven or cover to keep warm.
  • Spread a little butter on each muffin half. Transfer to the Griddler butter side down and toast until nice and brown and golden. Remove and place in a warm oven or cover to keep warm.
  • Spread a little butter out onto the lower griddle and crack the eggs onto the plates. Cook until done, flipping once. Make sure that the yolk is set or close to it.
  • Assemble the sandwiches by placing the sausage patties onto the muffin bottoms. Add the cheese, egg and muffin top and serve.

Notes

You can actually make 4 of these sandwiches at once on the Griddler. It’ll get a big crowded, but you can do it. Read my post for more info.

Nutrition

Calories: 628kcal | Carbohydrates: 27g | Protein: 32g | Fat: 43g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 289mg | Sodium: 1408mg | Potassium: 453mg | Fiber: 2g | Sugar: 1g | Vitamin A: 554IU | Vitamin C: 1mg | Calcium: 287mg | Iron: 3mg

Nutritional values are approximate.

OXO Good Grips Electric Grill and Panini Press Brush, Black
OXO Good Grips Electric Grill and Panini Press Brush, Black

Quick Fix Turkey Reuben Sandwiches

Quick fix turkey Reuben sandwiches changed my mind about what I used to refer to as ‘fake Reubens’. I had a thing against turkey Reubens. Once I ordered a ‘real’ Reuben in a restaurant and they accidentally brought me a turkey one instead. It was one of the worst days of my life. Or so I thought. Well, now I must apologize. I was wrong. I thought no way could a corned beef-less sandwich be anywhere as good as the classic. Well, this is a mighty good sandwich. And it’s crazy easy to make, too. That’s a lot of wins in this little sandwich. Now, I make them regularly.

Quick Fix Turkey Reuben Sandwiches

A Great Reuben Variation Ready In Minutes

I could eat my share of quick fix turkey Reuben sandwiches. And I’d even order one at a restaurant. Those would have roasted turkey, and if you have that on hand by all means put some on this sandwich. I used thin-sliced sandwich meat. Thick-sliced would work just as well. No matter what, it’s quick, easy and delicious!

For me, just personally, I am a firm believer that every Reuben must be served with a dill pickle spear. An ice cold one at that. With plenty of crunchy.

Claussen Kosher Dill Pickle Spears, 24 fl. oz. Jar
Claussen Kosher Dill Pickle Spears, 24 fl. oz. Jar

Also try my quick fix turkey Manhattan.

Quick Fix Turkey Reuben Sandwiches
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5 from 1 vote

Quick Fix Turkey Reuben Sandwiches

Use thin- or thick-sliced turkey sandwich meat.
Course Main
Cuisine American
Keyword corned beef, quick fix, sandwich
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2
Calories 494kcal

Equipment

Ingredients

Instructions

  • Heat a large skillet over medium-high heat.
  • Lay the bread slices on a cutting board.
  • Divide the dressing between the slices and spread out evenly on one side of each.
  • A Swiss cheese and turkey to two of the slices.
  • Top with the kraut.
  • Add top slices of bread to make sandwiches.
  • Spread 1/2 tablespoon of the butter on the tops of each sandwich.
  • Transfer the sandwiches to the skillet, bread-side down (that is, flip the sandwich as you move it from the cutting board to the skillet).
  • Spread remaining butter over the tops of the sandwiches as they cook.
  • Once the bottoms are done (golden brown and crispy) and the cheese has started to melt, carefully flip the sandwiches.
  • Cook another 3-5 minutes or until that side is golden brown and crispy.
  • Remove from skillet and place on cutting board.
  • Cut each in half and serve.

Notes

Also great made using Russian dressing.

Nutrition

Calories: 494kcal | Carbohydrates: 41g | Protein: 19g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Cholesterol: 52mg | Sodium: 1386mg | Potassium: 305mg | Fiber: 5g | Sugar: 11g | Vitamin A: 406IU | Vitamin C: 5mg | Calcium: 387mg | Iron: 3mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Quick Fix Turkey Manhattan

Sometimes I just want a quick turkey meal. I might use leftover turkey, or I might just toss a turkey breast into the oven. Jennie-O makes a frozen oven-ready turkey breast that you just bake for about 90 minutes. No thawing, brining, basting. Nothing. You don’t even have to take it out of the bag (well, until it’s cooked that is). Everything else is already done for you. You don’t even really have to think about it! Add some leftover mashed potatoes and gravy and I’m good-to-go. Say hello to my quick fix turkey Manhattan!

Quick Fix Turkey Manhattan

Perfect For Leftover Turkey

If you decide to make an oven-ready Jennie-O turkey breast you’ll have plenty of leftovers to make more than these quick fix turkey Manhattan sandwiches. I have an awesome copycat of Stove Top chicken stuffing that is the perfect side dish for turkey. But, to be truly ‘quick fix’, you’ll have to use the stuff out of the box! That’s why it’s called quick fix!

Stove Top Stuffing Mix for Chicken (6 oz Box)
Stove Top Stuffing Mix for Chicken (6 oz Box)

Also try my quick fix turkey Reuben.

Quick Fix Turkey Manhattan
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5 from 1 vote

Quick Fix Turkey Manhattan

What leftover turkey was made for.
Course Main
Cuisine American
Keyword sandwich, turkey
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 8 servings
Calories 239kcal
Author Mike

Ingredients

Instructions

  • Cook the turkey breast per package instructions. Slice.
  • Top bread slices with turkey, mashed potatoes, and loads of gravy.
  • Serve.

Notes

Also great with plain old white bread!

Nutrition

Calories: 239kcal | Carbohydrates: 17g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 410mg | Potassium: 236mg | Fiber: 1g | Sugar: 2g | Vitamin A: 20IU | Calcium: 14mg | Iron: 7mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)