Ham and Cheese Sliders

This is a recipe that Patrick's cousin makes often. They are easy to make and a crowd pleaser! We have had them as appetizers or as an accompaniment for soup. 

Ingredients:

12 Hawaiian Dinner Rolls

1/2 lb. of shaved ham slices

1/2 lb. of sliced cheese (provolone or swiss work well)

3/4 c. melted butter

1 T. Dijon Mustard

1 t. Worcestershire Sauce

1 t. Brown Sugar

1 T. Poppyseeds

2 t. Dried Minced Onion

Slice the dinner rolls in half so there is a top and a bottom. Place the bottom of each roll in a 9x13 pan. Layer the ham and cheese, and then place the tops on the sandwiches. 

Melt the butter. Then mix in the remaining ingredients. Brush the tops of the sandwiches with the melted butter sauce and then bake at 350 for 12-15 min. until cheese is melted and sandwiches are browned.

Cheeseburger of Champions

 This is my go-to burger recipe. It came from a Weber's Real Grilling cookbook I got decades ago.

1 1/2 pounds ground beef

1 T Ketchup

1 t. dried basil

1/2 t. dried thyme

1/2 t. kosher salt

1/2 t. Worcestershire sauce

1/2 t. Tabasco sauce (I skip this now because of the kids)

1/4 t. freshly ground black pepper

Mix everything together well in a bowl. Portion out the burgers into 1/4-1/3 pound portions and flatten. Grill over direct high heat 8-10 minutes, turning once. This will be about Medium, so longer if you prefer them more well-done. 

Italian Beef Sandwiches (crockpot)

These are a recent find. Delicious and easy crockpot recipe. Serves 6. Originally found on iowagirleats.com

3 lb roast with visible fat trimmed and cut into large chunks
1 envelope of Zesty Italian dressing mix
8 oz. pepperoncini pepper slices plus a splash of juice (Patrick and I loved the hot peppers, but the boys preferred the mild ones. We bought spicy peppers to throw on top of our sandwiches.)
8 oz. Giardiniera (chicago-style italian sandwich mix). I've never been able to find this so I leave it out.
14.5 oz. beef broth
provolone cheese slices
hoagie buns

Place all ingredients in a crockpot and cook on low for 9 hours or until meat shreds easily with a fork. Shred meat and put back in crock pot for 1 hour on low.

Split buns length-wise. Top with shredded meat, cheese and additional peppers if you want.

Breakfast Sandwiches

These are very easy and can be prepped ahead of time. Great for a special breakfast or to feed a lot of people for a brunch. We made them for our Easter sunrise service, and they were a huge hit.

1 pkg Hawaiian rolls (or other similar rolls)
2 c. shredded cheese.
7-8 eggs, scrambled
6-8 slices of bacon, cooked and diced (could also sub cooked, ground sausage)
2 T. melted butter

Preheat oven to 350.

Cut the rolls through the middle and arrange the bottom halves in a 9x11 pan. Layer cheese, scrambled eggs and diced cooked bacon. Add the top halves of the rolls. (At this point, you can cover and refrigerate overnight if needed).

Before cooking, spread melted butter on the tops of the rolls. Cover with foil. Bake at 350 for 10 min. covered. Then remove cover and bake an additional 2 minutes.

Vegetarian sloppy joes

Serves 4
From parenting magazine April 2012

In a skillet, heat 2T oil over med heat. Add 3 minced garlic cloves and sautée for 1 min. Stir in 1can of black beans, 15 oz good quality salsa, 1T brown sugar, 1T Worcestershire sauce, 1 t Dijon mustard, 1/2 t cumin, and 1/4 t salt. Bring to simmer and cook 10 min.

Old-Fashioned Meatballs

I know most people have a go-to meatball recipe. What I liked about this is that it stretches the ground beef by adding high-fiber bulgur. They were really good, and we were able to make 1 lb. of meat stretch to two meals. We served them one night as meatball hoagies and the next night over spaghetti. I also found this one on Eating Well.

Ingredients:
1/3 c. bulgur (found near the flour in the baking aisle)
1/2 c. hot water
4 oz. lean ground beef
4 oz. hot Italian sausage (I didn't use the sausage and just doubled the ground beef)
1 med. onion finely chopped
2 large egg whites, lightly beaten
3 cloves garlic
1 t. dried oregano
1/2 t. salt
1/2 t. pepper
1 c. fresh breadcrumbs, preferably whole-wheat (I just used store-bought)

Directions
1. combine bulgur and water in small bowl. Let stand until bulgur is tender and the liquid is absorbed, about 30 min.
2. Preheat oven to 350. Coat a rack with cooking spray and place it over a baking sheet lined with foil. (I just put them on the baking sheet).
3. Combine beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and soaked bulgur in a large bowl. Mix well. Form 1-in meatballs (about 24).
4. Bake 25 min. Blot well with paper towel.

Black Bean Burgers

Ingredients:
2 cans black beans
1 bell pepper
1 onion
3 cloves garlic
2 eggs
2 T. chili powder
2 T. cumin
2 t. hot sauce
1 c. bread crumbs

Drain the beans well and pat dry with a paper towel. Mash the beans in a large bowl.
In a food processor, finely dice the pepper, onion and garlic. Add this to the bean mixture.
In a separate bowl, mix eggs, chili powder, cumin, and hot sauce. Add to the bean mixture.
Add the bread crumbs and mix well.
Form into 8 patties.
Spray a cookie sheet with Pam, and bake at 375 for 10 min. per side. When they are finished cooking, switch to the broiler and broil for a few minutes per side to make the outside crunchy.

Crockpot Shredded BBQ

*Again, super easy and great for last minute. Uses frozen chicken, so no need to remember to defrost the chicken ahead of time.

Place 1- 2 pounds of frozen boneless, skinless chicken breast in crockpot. Cover with barbecue sauce (if it is a thicker sauce, add a little bit of water). Cook 4 - 6 hours on low until chicken is cooked through. Shred and serve on buns with coleslaw.

California Grilled Veggie Sandwiches

These were delicious and very filling. We will probably be adding these to our menu more frequently.

*Since our grill wasn't ready for the season yet, I broiled the veggies for 10 min. then flipped them and broiled for another 10 min. Turned out great

Ingredients

• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/8 cup olive oil
• 1 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, split horizontally
• 1/2 cup crumbled feta cheese

Directions

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

*This was originally posted on allrecipes.com