Here's an easy wrap hack to make a delicious club. There are numerous possibilities with this one. Let your mind begin to create!
This burger is a fun mashup of a bratwurst with onion and peppers, chicken-fried steak and a beef burger. The best of three dishes, bratwurst burgers are guaranteed to be family-pleasing.
1 tablespoon canola oil
1 large onion, sliced
1 medium sweet red pepper, sliced
1 medium sweet yellow pepper, sliced
1 cup dark beer or chicken broth
1/2 pound ground beef
1/2 pound uncooked bratwurst links, casings removed
1 large egg, lightly beaten
1 tablespoon 2% milk
3/4 cup seasoned bread crumbs
4 slices Muenster cheese
4 hamburger buns, split and toasted
8 teaspoons spicy brown mustard
In a large skillet, heat oil over medium heat. Add onion and peppers; cook and stir 5 minutes. Stir in beer. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender and liquid is almost evaporated, 15-20 minutes. Remove and keep warm.
In a small bowl, combine beef and bratwurst, mixing lightly but thoroughly. Shape into four 3/4-in.-thick patties.
In a shallow bowl, mix egg and milk. Place bread crumbs in a separate shallow bowl. Dip patties in egg mixture, then roll in crumb mixture to coat.
In the same skillet over medium heat, cook burgers until a thermometer reads 160° for medium doneness and juices run clear, 3-4 minutes on each side; top with cheese during the last 1-2 minutes of cooking. Serve burgers on buns with mustard and onion mixture.
Like their Italian cousin pizza, calzoni (plural of calzone) originated in Naples, Italy during the 18th century. Translated to "pant leg" or "trouser," the calzone's original purpose was to serve as a "walk around pizza." This Italian style turnover is created by folding a full size pizza in half.
1 (3.5) package pepperoni slices, chopped
1 cup small curd cottage cheese
1 large egg
1 tab. chopped fresh parsley, or 1 tsp. dried
1/2 tsp. garlic powder
3 tab. grated Parmesan cheese
1 cup shredded mozzarella cheese
2 (11 oz.) cans refrigerated pizza dough
1/2 (24 oz.) jar pasta sauce
Preheat oven to 375°.
In a small bowl, mix first 5 ingredients until blended. Stir in pepperoni and cheese.
Divide each pizza crust into 2 portions. Roll into 7 inch circle.
Spoon 1/2 cottage cheese mixture into fold dough over pressing edges and sealing with a fork. Place on baking sheet. Cut 3 large slits in the dough.
On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle; top each with a scant 1/3 cup pepperoni mixture. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet.
Bake until golden brown, 20-25 minutes. Serve with sauce.
Now here's a classic recipe that's been around for awhile. There is nothing better than biting into a crispy, juicy burger that offers an awesome punch to your palate.
This one may offer a bit more of a distinctive value since it harbors caramelized onions. What a way to start off the new year!
2 tablespoons good butter
1 large yellow onion, thinly sliced
1 pound freshly ground chuck
2 teaspoons salt, good burgers contain a good amount of salt
1 teaspoon freshly ground black pepper
8 thick slices white American Cheese
8 slices any white sandwich bread
More butter to fry
Heat the butter in a large, heavy-bottomed saucepan on medium heat. Add the onions, stir briefly to coat with oil and cook without stirring for 10-12 minutes.
Flip so that the onions on the bottom of the pot are now on top, and cook for another 10-12 minutes. Flip one more time, lower heat and allow onions to caramelized until completely brown — about 15 minutes — gently stirring occasionally. Remove from heat and set aside. These can be reheated before you put the burgers together.
Divide into four portions and form patties, and sprinkle with salt and pepper. Make these right before you grill them, so they stay at room temperature.
Preheat your grill, grill pan or cast-iron skillet to high heat and add burger patties.
Cook until the crust that forms on the bottom of the burger releases it from the pan or grate — about 2 minutes. Gently test, but don't flip it until it gets to this point. When burgers lift up easily, flip and cook on the other side for another 2-3 minutes for medium to medium rare, then transfer to a plate and allow to rest.
Assemble the patty melts: add a patty, a slice of American cheese and top with caramelized onions.
Preheat a cast-iron skillet and melt half a tablespoon of butter for each sandwich. Drop a sandwich in, press down with a spatula and grill until golden brown, about 2-3 minutes. Flip and grill on the other side.
I seem to end up with quite a bit of slider rolls leftover from Thanksgiving pantry bags. Here's a great recipe that comes together in minutes if you're doing some pre-cooking for Thanksgiving these next couple of days. Best of all, these are so hearty, they'll be leftovers the next day.
3 tablespoons olive oil, divided
1 small onion, finely chopped
2 garlic cloves, minced
3/4 cup marinara sauce, divided
1/2 cup finely chopped or shredded part-skim mozzarella cheese
1/2 cup dry bread crumbs
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound ground beef
4 slices part-skim mozzarella cheese
8 slider buns, split and toasted
1/4 cup shredded Parmesan cheese
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Add garlic; cook 1 minute longer. Remove from heat; cool slightly.
In a large bowl, combine 1/4 cup marinara sauce, chopped mozzarella cheese, bread crumbs, seasonings and onion mixture. Add chicken; mix lightly but thoroughly. With wet hands, shape into four 1/2-in.-thick patties.
In the same skillet, heat remaining 2 tablespoons oil over medium heat. Cook burgers until a thermometer reads 165°, 4-5 minutes on each side. Top with sliced mozzarella cheese; cook, covered, until cheese is melted, 1-2 minutes.
Serve in buns; top with remaining 1/2 cup marinara sauce, Parmesan cheese.
If you're stuck for time, and that belly is growling, rather than dash off to fast food, why not try this quickie?
Packed with lots of protein, you'll be quickly satisfied and ready to move on with your day. And, as we know, nothing beats the all out famous grilled cheese sandwich especially if it has a twist.
4 slices sourdough bread
2 slices cheddar cheese
1/4 pound thinly sliced deli turkey
1/4 teaspoon garlic powder
1/4 pound thinly sliced deli ham
4 bacon strips, cooked and drained
2 tablespoons butter, softened
On slices of bread, layer cheese and turkey; sprinkle with garlic powder. Top with ham, bacon and remaining bread.
Spread butter over the top and bottom of each sandwich. Cook on an indoor grill or panini maker for 3-4 minutes or until bread is toasted and cheese is melted.
Hamburgers are a staple these summer months- it's cheap, it's versatile, and it can be found for $2.99 a pound! But sometimes those same old-same old burgers can be a drudge when you bring them to the table. this recipe will not. In fact, it will probably land on your most requested list.
I had a box of fried onions on hand that was in my food pantry box from Thanksgiving.
For some reason, I ended up with two. It's been staring at me ever since waiting to be incorporated into some enchanting recipe. Well, this is definitely the one!
2 teaspoons Worcestershire sauce
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 pound ground beef
4 slices sharp cheddar cheese
1/4 cup mayonnaise
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon honey
4 hamburger buns, split and toasted
8 cooked bacon strips
1/2 cup french-fried onions
Lettuce leaves and sliced tomato, optional
In a large bowl, combine Worcestershire sauce, garlic, seasoned salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer.
Meanwhile, in a small bowl, combine mayonnaise, ketchup, vinegar and honey; spread over cut sides of buns. Top bun bottoms with bacon, burgers, french-fried onions and, if desired, lettuce and tomato. Replace tops.
My son late Thursday night asked, "Where'd you put that Chili Dog recipe? You haven't made that one for a while."
I jumped right on to my search bar here and typed it in. "Here it is!"
"Does it have beans? I want to try beans this time," he exclaimed.
So I dug a bit deeper in the paper files and found a recipe I hadn't made since my older son was younger. I just had to share it with you.
This was made last night, and it will be a keeper for sure in the upcoming years. It was one of the most amazing, rib-filling recipe you're ever going to find.
8 Hot Dog Buns
1 cup chopped yellow onion
2 cups grated Cheddar cheese
1/2 tsp. hot sauce
1 pound ground beef
1 tablespoon vegetable oil
1/2 sweet yellow onion, chopped
1/2 red bell pepper, chopped
1 (14.5 oz) can tomato sauce
1 tablespoon chili powder
2 teaspoons garlic granules
2 teaspoons paprika
Salt and pepper to taste
1 (16 oz) pinto beans, drained and rinsed
To make chili, brown ground beef in 1 tablespoon vegetable oil in a large saucepan for about 10 minutes over medium heat.Add onion and red bell pepper, stirring well. Add tomato sauce, beans, and seasonings, stirring well.
Allow mixture to bubble for about 10 minutes, then reduce heat to simmer and cook at least 30 minutes.
To make hot dogs, cook on your grill or on a grill pan until just seared on the outside.
Swipe each bun with mustard, add hot dog, top with chili as desired, followed by grated cheese, onion.
If you'd like the cheese all melty, place chili dogs on a foil-lined cookie sheet and run under a hot broiler for 2 to 3 minutes or until cheese bubbles.
My son was asking me the other day, "What are you cooking for dinner?" This happened to be early evening a few hours after dinner.
"What are you talking about? We just had dinner, " I replied.
"No, No, I mean tomorrow, he retorted.
"I have no idea!" I exclaimed.
This goes on quite frequently at my house, But on a positive note, it does prompt me to check out a few recipes I haven't tried in awhile such as this next one. This is going to make one of the richest gourmet burgers you've ever tasted - just heavenly.
1 tab. olive oil
1 Vidalia onion, diced
1 tsp. salt
1/2 tsp. pepper
2 tsp. sugar
2 lbs. ground meat (80%)
3/4 cup cheddar cheese, cubed 1 1/2 inches
6 favorite rolls
Place olive oil in skillet. Add onion, salt, pepper, and sugar. Saute till tender. Place in a bowl to cool.
Add meat to bowl and mix slightly. Do not overwork as meat will become tough.
Form into six burgers. Make a canyon in burger and insert cheese. Shape into desired patty ensuring cheese is covered.
Grill until desired doneness. Serve on buns.
Holidays got you frazzled? Then throw this in the slow cooker in the morning, and you'll have a rib stickin' feast by the time you get home.
Pork is on sale for 99 cents a pound at most food markets. Being this recipe is so cheap I splurge on some fresh sub rolls to make it extra special.
2 pounds pork roast, fat on bottom removed
7 tablespoons mustard, divided
1 teaspoon pepper, freshly ground
1 pound fully cooked boneless ham steak, cut into 1/2-inch cubes
1 jar (16 ounces) whole baby dill pickles, undrained, sliced thick
2 cups shredded Swiss cheese
8 submarine buns, split
Rub pork with 3 tablespoons mustard, season with pepper and place in a 5- or 6-quart slow cooker. Add ham and pickles, including pickle juice. Cover and cook on low until tender, turning halfway through, about 6 hours.
Shred pork with two forks. Sprinkle cheese over meat mixture; cover and cook until cheese melts, about 30 minutes.
When ready to serve, slice rolls and toast lightly in a toaster oven or broiler. Spread remaining mustard evenly over both sides. Using a slotted spoon, top rolls with meat mixture. Serve immediately.
Today 1 in 7 families, 46 million people, rely on food pantries and meal service programs to feed themselves and their families. Hunger exists in literally every county in America, It's an urban problem, it's a suburban problem, and it's a rural problem. People who come to food banks are hard workers. They are employed. They are the school bus drivers, lab techs, receptionists, and sanitation engineers.They just can't make ends meet. Find nutritious ways to do that here.
Valerie Bourbour is a writer/blogger and certified English teacher. She enjoys finding new recipes that are thrifty so that readers can create desired food budgets in today's economy.