I made these for a family in our ward who moved into a new house, and although I haven't heard if they were a hit over there, they sure were a hit at our house. This is Chris's favorite sub that he gets at Subway and so this homemade version was right up his alley. It was even better than Subway, were his exact words. You must serve these on the french bread rolls that I posted today and you must serve them with provolone cheese. Yummo! We loved this little gems. I hope you do too.
Of course, this recipe comes from Kitchen Cafe, love her!
*Note: When I make these, I often prepare and bake the meatballs earlier in the day. To reheat, I place the meatballs in the pot with the simmering sauce and let them warm up together.
*Makes 25-30 meatballs/about 7-9 sandwiches
Meatballs:
1 cup unseasoned bread crumbs or crushed saltines
3/4 cup shredded Parmesan or mozzarella cheese
1/2 cup milk
1/2 cup low-sodium beef broth
1/2 cup chopped fresh parsley
3 eggs, lightly beaten
1 1/2 tablespoons dried oregano
3 cloves garlic, finely minced
1 1/2 teaspoon salt
2 teaspoons ground black pepper
2 teaspoons dried basil
1/2 teaspoon red pepper flakes (optional)
2 pounds ground beef or ground turkey
To dredge the meatballs:
1 1/2 cups flour in a shallow baking dish
For the sandwiches:
1 recipe French Bread Rolls, shaped into sub rolls and baked according to the recipe
Sliced mozzarella or provolone cheese
In a large bowl, mix all of the meatball ingredients together EXCEPT the meat. Let the mixture sit for 10-15 minutes so the breadcrumbs/crackers can soak up the liquid a little bit. Add the meat and mix well with your hands until all the ingredients are combined.
Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and lightly grease the foil. Form golf ball-sized meatballs and dredge them in the flour until lightly coated. Place the meatballs on the baking sheet about one inch apart. Bake for 20 -25 minutes until the meatballs are completely cooked through.
When the meatballs come out of the oven, let them sit for about 15 minutes. Gently scrape off any fat and place the meatballs in a 9X13-inch baking dish (or similar size). Pour the hot tomato sauce over the meatballs.
To assemble the sandwiches, slice the buns in half. (If desired, lay the buns flat open on a baking sheet and top one side with cheese - toast in the oven for 4-5 minutes at 400 degrees until the buns are toasted and cheese is melted.) Place 3-4 meatballs on each bun and top with desired amount of sauce. Serve immediately with lots of napkins.
Sauce:
1 28-ounce can crushed tomatoes
1 1/2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon sugar (this helps cut the acidity of the tomatoes)
1/2 teaspoon garlic powder
1/2 teaspoon salt
Combine the sauce ingredients in a medium saucepan and bring to a low simmer. Simmer for 10-15 minutes on low. Keep warm until the meatballs are finished baking.
Showing posts with label sandwich. Show all posts
Showing posts with label sandwich. Show all posts
Sunday, March 20, 2011
French Bread Rolls
I have now made these rolls twice and each time they were utterly fantastic! I first made them last sunday to use for the bread on our italian meatball subs, which was great and will be posting that sandwich recipe in a minute, and then I made them this week when my mom and brother were visiting, and although they were supposed to be used for the sloppy joes I already posted, we just ended up eating them instead. But, the point is these are great rolls! They are no-fail and I love that too! Make these for making sandwiches or just because and you will be happy you did.
Makes about one dozen rolls
1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups all-purpose flour, give or take a few tablespoons
In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels (see a tutorial on working with yeast here). The dough should be soft and smooth but still slightly tacky to the touch.
Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).
Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.
Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.
*Freezable Option: I almost always make a double or triple batch of these rolls. Once they are baked and cooled, I place them in a zipper-lock freezer bag and put them in the freezer. I either take them out a few hours before I need them or I take them out frozen and microwave them for about 2-3 minutes on 70% power.
Makes about one dozen rolls
1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups all-purpose flour, give or take a few tablespoons
In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels (see a tutorial on working with yeast here). The dough should be soft and smooth but still slightly tacky to the touch.
Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).
Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.
Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.
*Freezable Option: I almost always make a double or triple batch of these rolls. Once they are baked and cooled, I place them in a zipper-lock freezer bag and put them in the freezer. I either take them out a few hours before I need them or I take them out frozen and microwave them for about 2-3 minutes on 70% power.
Sunday, February 27, 2011
Pizza Burgers and Homemade Healthy Marinara Sauce
These are terrific! The patty is like a huge meatball, smothered with cheese, and topped with yummy marinara sauce all on a wheat bun. Does that sound diet? Let me tell you, no one is deprived when eating this meal. It is delicious! We eat this for dinner and we just love it. This is another Biggest Loser recipe.
1 lb. 96% lean ground beef
1 tsp dried oregano
1/2 tsp garlic powder
1/2 to 1 tsp crushed red pepper flakes, or to taste
1/4 tsp. salt
3 oz low fat mozarella cheese, thinly sliced
1/2 cup Main Event Marinara sauce (recipe follows) or other low-fat, lower sodium, low-sugar marinara sauce
4 whole grain or whole wheat hamburger buns, split
Preheat a grill to high heat.
In a large bowl, mix the beef, oregano, garlic powder, red pepper flakes, and salt until well combined. Divide the mixture into 4 equal patties.
Grill the burgers for about 2 min per side for medium rare, or until desired doneness. About 1 minute before they are done, divide the cheese slices among the tops and let melt.
Meanwhile, spoon the sauce into a medium microwaveable safe bowl. Microwave on low until hot, 30 t0 60 seconds. Place the bun halves, cut side down, on an upper grill rack or away from direct flame for about 20 seconds, or until toasted.
Place each bun bottom on a serving plate, toasted side up. Place the patties, cheese side up, on top of bun bottoms. Spread 2 tbsp. sauce on each bun top, flip atop the patties, and serve.
Makes 4 servings
Per serving: 304 calories, 32 g protein, 27 g carbs, 9 g fat (3 g saturated fat), 68 mg cholesterol, 5 g fiber, 605 mg sodium
Main Event Marinara Sauce
This is so yummy and good for you. I now make this for everything. We put it on spaghetti, penne, you name the pasta, we have done it. We put it on the above mentioned pizza burgers. I use it on the baked ziti recipe from the BL cookbook, and everything else you would use marinara sauce for. The whole family loves this. It freezes well for a long time and stores in the fridge for about a week. Once you make a batch, you can use it on just about anything.
olive oil spray
1 cup minced yellow or white onion
2 Tbsp. freshly minced garlic
1 (28 oz) can crushed tomatoes
1/4 cup water
2 Tbsp no salt-added tomato paste
2 tsp honey
1 Tbsp. dried oregano
2 tsp dried basil
1/2 tsp crushed red pepper flakes
salt to taste, optional
Spray a medium nonstick saucepan with the olive oil spray and place over medium heat. Add the onion and garlic and cook until just becoming tender (they should not brown), 4 to 6 minutes. Reduce the heat to low and with a wooden spoon stir in the tomatoes, water, tomato paste, honey, oregano, basil, and pepper flakes, until well combined. Cover and cook, stirring occasionally, for at least 1 hour. Season with salt, if needed.
Makes 7 (1/2 cup) servings; about 3 1/2 cup sauce
Per serving: 63 calories, 3 g protein, 15 g carbs, less than 1 g fat, 0 mg cholesterol, 3 g fiber, 156 mg sodium
1 lb. 96% lean ground beef
1 tsp dried oregano
1/2 tsp garlic powder
1/2 to 1 tsp crushed red pepper flakes, or to taste
1/4 tsp. salt
3 oz low fat mozarella cheese, thinly sliced
1/2 cup Main Event Marinara sauce (recipe follows) or other low-fat, lower sodium, low-sugar marinara sauce
4 whole grain or whole wheat hamburger buns, split
Preheat a grill to high heat.
In a large bowl, mix the beef, oregano, garlic powder, red pepper flakes, and salt until well combined. Divide the mixture into 4 equal patties.
Grill the burgers for about 2 min per side for medium rare, or until desired doneness. About 1 minute before they are done, divide the cheese slices among the tops and let melt.
Meanwhile, spoon the sauce into a medium microwaveable safe bowl. Microwave on low until hot, 30 t0 60 seconds. Place the bun halves, cut side down, on an upper grill rack or away from direct flame for about 20 seconds, or until toasted.
Place each bun bottom on a serving plate, toasted side up. Place the patties, cheese side up, on top of bun bottoms. Spread 2 tbsp. sauce on each bun top, flip atop the patties, and serve.
Makes 4 servings
Per serving: 304 calories, 32 g protein, 27 g carbs, 9 g fat (3 g saturated fat), 68 mg cholesterol, 5 g fiber, 605 mg sodium
Main Event Marinara Sauce
This is so yummy and good for you. I now make this for everything. We put it on spaghetti, penne, you name the pasta, we have done it. We put it on the above mentioned pizza burgers. I use it on the baked ziti recipe from the BL cookbook, and everything else you would use marinara sauce for. The whole family loves this. It freezes well for a long time and stores in the fridge for about a week. Once you make a batch, you can use it on just about anything.
olive oil spray
1 cup minced yellow or white onion
2 Tbsp. freshly minced garlic
1 (28 oz) can crushed tomatoes
1/4 cup water
2 Tbsp no salt-added tomato paste
2 tsp honey
1 Tbsp. dried oregano
2 tsp dried basil
1/2 tsp crushed red pepper flakes
salt to taste, optional
Spray a medium nonstick saucepan with the olive oil spray and place over medium heat. Add the onion and garlic and cook until just becoming tender (they should not brown), 4 to 6 minutes. Reduce the heat to low and with a wooden spoon stir in the tomatoes, water, tomato paste, honey, oregano, basil, and pepper flakes, until well combined. Cover and cook, stirring occasionally, for at least 1 hour. Season with salt, if needed.
Makes 7 (1/2 cup) servings; about 3 1/2 cup sauce
Per serving: 63 calories, 3 g protein, 15 g carbs, less than 1 g fat, 0 mg cholesterol, 3 g fiber, 156 mg sodium
Tuesday, December 21, 2010
BBQ Pulled Pork Sandwiches: Another Version
BBQ Pulled Pork Sandwiches
from My Kitchen Cafe (www.melskitchencafe.com)
Chris and I love pulled pork sandwiches. I have already posted a delicious pulled pork recipe on this here blog, but this one I made last week, is even better. This one was so so easy and tasted so so good. My brother and his wife came for a visit, and they, too, thought these were delicious! Give it a try, you will love it too once you do.
3 to 4 pounds boneless pork shoulder (I've also used boneless pork loin - not tenderloin - but pork loin with good results)
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke
2 cups barbecue sauce
Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.
Notes:
Liquid smoke is most commonly found near the bbq sauces/Worcestershire sauce aisle. Walmart carries it along with other grocery stores, not hard to find, you just have to be in the right section.
Note:
I slather some butter on the top and bottom of the buns and stick them under the broiler for a few minutes. So good this way.
I also serve it with coleslaw either on the side or right on top of this pork goodness!
I also reccommend using either homemade BBQ sauce or our family's favorite: Sweet baby Rays brand. Yum!
from My Kitchen Cafe (www.melskitchencafe.com)
Chris and I love pulled pork sandwiches. I have already posted a delicious pulled pork recipe on this here blog, but this one I made last week, is even better. This one was so so easy and tasted so so good. My brother and his wife came for a visit, and they, too, thought these were delicious! Give it a try, you will love it too once you do.
3 to 4 pounds boneless pork shoulder (I've also used boneless pork loin - not tenderloin - but pork loin with good results)
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke
2 cups barbecue sauce
Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.
Notes:
Liquid smoke is most commonly found near the bbq sauces/Worcestershire sauce aisle. Walmart carries it along with other grocery stores, not hard to find, you just have to be in the right section.
Note:
I slather some butter on the top and bottom of the buns and stick them under the broiler for a few minutes. So good this way.
I also serve it with coleslaw either on the side or right on top of this pork goodness!
I also reccommend using either homemade BBQ sauce or our family's favorite: Sweet baby Rays brand. Yum!
Saturday, November 13, 2010
The Best Sloppy Joes Ever!
Sloppy joes are not the prettiest of food, but they are sure good when done right. I have had a lot of good sloppy joes in my day, but this one I made tonight for dinner is my all time new favorite. It took less than 30 minutes to make and it is absolutely delicious. The best part is all of the ingredients were things I always have on hand, so it was very inexpensive as well! So, for a fast, yummy weekday meal you have to give these a try!
Source: Sister Cafe
1 lb ground turkey or lean ground beef (I used extra lean ground beef)
1 onion, chopped
3/4 c. ketchup
2 T. brown sugar
1.5 T. mustard
1 T. apple cider vinegar
1 T. worcestershire sauce
Chop onion and assemble ingredients. Brown ground turkey/beef and onion in a large frying pan. Add the remainder of the ingredients and mix well. Let simmer for about 15 minutes, just so sauce can thicken and flavors can mingle a bit. Serve on hamburger bun or whatever you would like. Voila!
*I almost always toast the buns with cheddar cheese slices under the broiler and then slop the joe on top. It is very yummy this way!
Source: Sister Cafe
1 lb ground turkey or lean ground beef (I used extra lean ground beef)
1 onion, chopped
3/4 c. ketchup
2 T. brown sugar
1.5 T. mustard
1 T. apple cider vinegar
1 T. worcestershire sauce
Chop onion and assemble ingredients. Brown ground turkey/beef and onion in a large frying pan. Add the remainder of the ingredients and mix well. Let simmer for about 15 minutes, just so sauce can thicken and flavors can mingle a bit. Serve on hamburger bun or whatever you would like. Voila!
*I almost always toast the buns with cheddar cheese slices under the broiler and then slop the joe on top. It is very yummy this way!
Friday, November 20, 2009
Monte Cristo Sandwich
Love these! So easy to make.
8 slices french bread or texas toast bread
1 lb. cooked ham, thinly sliced
8 ounces swiss cheese, sliced
2 eggs
3/4 cup milk
1/4 cup butter
1/4 cup olive oil (not Extra virgin olive oil)
Powdered sugar
strawberry jam
top 4 slices of bread with ham, and cheese. Top with other pieces of bread. Makes 4 sandwiches. Beat eggs and add milk. Dip tops and bottoms of sandwiches in egg mixture. Heat oil and butter in frying pan over medium heat. Fry sandwiches until golden on each side. Put in oven at 200 degrees until ready to serve. Sprinkle with powder sugar and serve with strawberry jam.
Excellent for Breakfast, lunch or dinner.
8 slices french bread or texas toast bread
1 lb. cooked ham, thinly sliced
8 ounces swiss cheese, sliced
2 eggs
3/4 cup milk
1/4 cup butter
1/4 cup olive oil (not Extra virgin olive oil)
Powdered sugar
strawberry jam
top 4 slices of bread with ham, and cheese. Top with other pieces of bread. Makes 4 sandwiches. Beat eggs and add milk. Dip tops and bottoms of sandwiches in egg mixture. Heat oil and butter in frying pan over medium heat. Fry sandwiches until golden on each side. Put in oven at 200 degrees until ready to serve. Sprinkle with powder sugar and serve with strawberry jam.
Excellent for Breakfast, lunch or dinner.
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