Ingredients:
1 lb boneless skinless chicken breasts, cut into strips
kosher salt
black pepper
garlic powder
1 T olive oil
1 T butter
1 cup button mushrooms, cut in half
1/2 yellow onion, sliced
Provolone cheese slices
Tortilla wraps
mayonnaise
shredded lettuce
diced tomatoes
In a large skillet over medium low heat, add the butter, mushrooms, and onions. Cook until mushrooms are tender and onions just begin to brown around the edges. Transfer to a bowl.
Season the sliced chicken with kosher salt, black pepper, and garlic powder. In the same skillet over medium high heat, add the olive oil and seasoned chicken. Stir chicken and continue to cook until completely cooked through. Add the mushroom and onions to the chicken and stir well. Add slices of provolone cheese to top of chicken/mushroom/onion mixture, cover with a lid, and turn off the heat.
Dampen a few paper towels and wrap around the tortilla wraps. Heat in the microwave until warm, about 45 seconds. Assemble the wraps. Spread the wrap with a layer of mayonnaise, chicken/mushroom/onion/cheese, shredded lettuce, and diced tomatoes. Fold up ends, then wrap and roll. Enjoy!
Showing posts with label sandwiches. Show all posts
Showing posts with label sandwiches. Show all posts
Kickin' Buffalo Chicken Wrap
Ingredients:
1 lb boneless, skinless chicken breasts
black pepper
garlic powder
Weber Kick 'N Chicken seasoning
1/4 cup Frank's Red Hot Wings buffalo sauce
1/2 cup sour cream
1/4 cup blue cheese crumbles
shredded lettuce
grape tomatoes, halved
Jalapeno Cheddar wrap tortillas
Season chicken on both sides with pepper, garlic powder, and Kick 'N Chicken seasoning. Grill on outdoor grill until cooked through, about 20 minutes depending on size. Remove to cutting board and slice into either long strips or bite size pieces. Place chicken in large bowl, add buffalo sauce, and toss to coat.
To make blue cheese sauce, combine sour cream, blue cheese crumbles, and pepper in small bowl. Mix to combine.
Heat tortillas in microwave for 20 seconds. On tortilla, layer buffalo chicken, blue cheese sauce, shredded lettuce, and tomatoes. Fold in the left and right side, then roll bottom to top to form the wrap so nothing falls out. Enjoy!
1 lb boneless, skinless chicken breasts
black pepper
garlic powder
Weber Kick 'N Chicken seasoning
1/4 cup Frank's Red Hot Wings buffalo sauce
1/2 cup sour cream
1/4 cup blue cheese crumbles
shredded lettuce
grape tomatoes, halved
Jalapeno Cheddar wrap tortillas
Season chicken on both sides with pepper, garlic powder, and Kick 'N Chicken seasoning. Grill on outdoor grill until cooked through, about 20 minutes depending on size. Remove to cutting board and slice into either long strips or bite size pieces. Place chicken in large bowl, add buffalo sauce, and toss to coat.
To make blue cheese sauce, combine sour cream, blue cheese crumbles, and pepper in small bowl. Mix to combine.
Heat tortillas in microwave for 20 seconds. On tortilla, layer buffalo chicken, blue cheese sauce, shredded lettuce, and tomatoes. Fold in the left and right side, then roll bottom to top to form the wrap so nothing falls out. Enjoy!
Grilled Chicken Sliders~2 Ways
Ingredients:
1 lb boneless, skinless chicken breasts
Weber Kickin Chicken seasoning
Allegro original marinade
King's Hawaiian Sweet Dinner Rolls
Toppings of Choice:
mayonnaise
mustard
bbq sauce
cheese
bacon
jalapenos
pickles
lettuce
tomatoes
onions
Place chicken in a gallon zip lock bag and pound to 1/2 inch thickness. Remove to a plate and season both sides with Weber Kickin Chicken seasoning. Pour 1/4 cup Allegro marinade into zip lock bag, add chicken, and seal up the bag. Place in the refrigerator to marinade for at least 2 hours.
When ready to cook, drain off the marinade. Grill chicken on an outdoor or indoor grill pan until cooked through. Let rest for a few minutes. Cut chicken into slices and place on rolls. Add your favorite toppings and enjoy!
Any leftover chicken is great on a mixed salad the next day. And you won't feel so bad for eating all those King's Hawaiian sweet dinner rolls the day before!
1 lb boneless, skinless chicken breasts
Weber Kickin Chicken seasoning
Allegro original marinade
King's Hawaiian Sweet Dinner Rolls
Toppings of Choice:
mayonnaise
mustard
bbq sauce
cheese
bacon
jalapenos
pickles
lettuce
tomatoes
onions
Place chicken in a gallon zip lock bag and pound to 1/2 inch thickness. Remove to a plate and season both sides with Weber Kickin Chicken seasoning. Pour 1/4 cup Allegro marinade into zip lock bag, add chicken, and seal up the bag. Place in the refrigerator to marinade for at least 2 hours.
When ready to cook, drain off the marinade. Grill chicken on an outdoor or indoor grill pan until cooked through. Let rest for a few minutes. Cut chicken into slices and place on rolls. Add your favorite toppings and enjoy!
Any leftover chicken is great on a mixed salad the next day. And you won't feel so bad for eating all those King's Hawaiian sweet dinner rolls the day before!
Garlic Studded Italian Pot Roast~2 Meals
Ingredients:
Chuck Roast
2 garlic cloves, sliced thin
2 garlic cloves, minced
kosher salt
black pepper
1 T Italian seasoning
1/2 tsp dried thyme
1 white onion, cut into chunks
2 potatoes, cut into chunks
1 carrot, cut into chunks
1 can reduced sodium beef broth
Cut several deep slits in the top of roast, and insert sliced garlic. Season both sides liberally with kosher salt and black pepper.
Place the cut up vegetables in the bottom of the slow cooker. Sprinkle the Italian seasoning, dried thyme, and minced garlic over top, then pour in the beef broth. Place the roast on top of the vegetables. Cover and let cook on high for 6 hours, or until fork tender and easily shreds. You can also cook it on low for 8-10 hours.
When the roast in ready, remove to a plate and cover with foil to keep warm. Strain the cooking liquid (gravy) into a small sauce pan, and either serve the flavorful veggies or discard. Make a slurry to thicken the gravy by stirring together about 3 T corn starch + 3 T cold water in a small glass, then pour into the gravy. Cook over medium low heat until thickened. Taste and adjust seasonings.
My Italian pot roast sliders the next day were oh so good! That's why they are pictured 1st above. I slathered the King's Hawaiian sweet dinner rolls with mayonnaise, topped with warm pot roast and gravy, then sprinkled on some shredded monterey jack cheese. I could seriously eat these every day! Enjoy!
Chuck Roast
2 garlic cloves, sliced thin
2 garlic cloves, minced
kosher salt
black pepper
1 T Italian seasoning
1/2 tsp dried thyme
1 white onion, cut into chunks
2 potatoes, cut into chunks
1 carrot, cut into chunks
1 can reduced sodium beef broth
Cut several deep slits in the top of roast, and insert sliced garlic. Season both sides liberally with kosher salt and black pepper.
Place the cut up vegetables in the bottom of the slow cooker. Sprinkle the Italian seasoning, dried thyme, and minced garlic over top, then pour in the beef broth. Place the roast on top of the vegetables. Cover and let cook on high for 6 hours, or until fork tender and easily shreds. You can also cook it on low for 8-10 hours.
When the roast in ready, remove to a plate and cover with foil to keep warm. Strain the cooking liquid (gravy) into a small sauce pan, and either serve the flavorful veggies or discard. Make a slurry to thicken the gravy by stirring together about 3 T corn starch + 3 T cold water in a small glass, then pour into the gravy. Cook over medium low heat until thickened. Taste and adjust seasonings.
My Italian pot roast sliders the next day were oh so good! That's why they are pictured 1st above. I slathered the King's Hawaiian sweet dinner rolls with mayonnaise, topped with warm pot roast and gravy, then sprinkled on some shredded monterey jack cheese. I could seriously eat these every day! Enjoy!
Honey BBQ Cheesy Sloppy Joes
Ingredients:
1 lb lean ground beef (93/7)
1/2 yellow onion, diced
1 can petite diced tomatoes, drained
3/4 cup ketchup
1/2 cup Honey BBQ sauce
3 T Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp smoked paprika
dash of cayenne pepper
shredded cheddar jack
Club rolls/hamburger buns, or bread of choice
In a large skillet over medium high heat, brown ground beef until cooked through and no longer pink. Add the onions and cook for 5 minutes. Drain off the grease. Add the tomatoes, ketchup, BBQ sauce, Worcestershire, and spices. Stir well and cover. Lower heat and simmer for 20 minutes, stirring occasionally.
I have a little trick I use when eating sloppy joes on rolls or buns. I hollow out the center of both the top and bottom insides before adding the sloppy joe filling. This way, it stays in the roll instead of falling out onto your plate, the floor, your shirt, your jeans, your shoes...you get the point!
Serve up on some warm toasted buns and top with shredded cheese. I made some Oven Baked Onion Rings on the side. I'm still full and only ate half...Enjoy!
1 lb lean ground beef (93/7)
1/2 yellow onion, diced
1 can petite diced tomatoes, drained
3/4 cup ketchup
1/2 cup Honey BBQ sauce
3 T Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp smoked paprika
dash of cayenne pepper
shredded cheddar jack
Club rolls/hamburger buns, or bread of choice
In a large skillet over medium high heat, brown ground beef until cooked through and no longer pink. Add the onions and cook for 5 minutes. Drain off the grease. Add the tomatoes, ketchup, BBQ sauce, Worcestershire, and spices. Stir well and cover. Lower heat and simmer for 20 minutes, stirring occasionally.
I have a little trick I use when eating sloppy joes on rolls or buns. I hollow out the center of both the top and bottom insides before adding the sloppy joe filling. This way, it stays in the roll instead of falling out onto your plate, the floor, your shirt, your jeans, your shoes...you get the point!
Serve up on some warm toasted buns and top with shredded cheese. I made some Oven Baked Onion Rings on the side. I'm still full and only ate half...Enjoy!
Roast French Dip Sandwiches
Ingredients:
1 Chuck Roast
1 white onion, chopped into large chunks
4 cloves garlic, smashed
handful of whole white button mushrooms
1 T dried rosemary
2 tsp dried thyme
kosher salt
black pepper
2 cans beef broth
1 cube beef bouillon
2 T worchestershire
Hoagie buns
Toss half of the the onions and all of the garlic in the crock pot. Add the chuck roast, the remaining onions, and then the mushrooms. Add all the spices, beef broth, beef bouillon, and worchestershire. Cover and let simmer on high for 6 hours. You could also cook it on low for 10 hours.
When it easily pulls apart, remove the roast to a cutting board and shred.
This is the way we eat our French Dip sandwiches...Split and butter the hoagie buns and lightly toast in the oven. Slather on some mayonnaise, add lots of shredded roast and top with provolone cheese slices. Return the loaded up bottom half to the oven to melt the cheese. Ladle the au jus into little bowls for dipping and dunking. Enjoy!
1 Chuck Roast
1 white onion, chopped into large chunks
4 cloves garlic, smashed
handful of whole white button mushrooms
1 T dried rosemary
2 tsp dried thyme
kosher salt
black pepper
2 cans beef broth
1 cube beef bouillon
2 T worchestershire
Hoagie buns
Toss half of the the onions and all of the garlic in the crock pot. Add the chuck roast, the remaining onions, and then the mushrooms. Add all the spices, beef broth, beef bouillon, and worchestershire. Cover and let simmer on high for 6 hours. You could also cook it on low for 10 hours.
When it easily pulls apart, remove the roast to a cutting board and shred.
This is the way we eat our French Dip sandwiches...Split and butter the hoagie buns and lightly toast in the oven. Slather on some mayonnaise, add lots of shredded roast and top with provolone cheese slices. Return the loaded up bottom half to the oven to melt the cheese. Ladle the au jus into little bowls for dipping and dunking. Enjoy!
BBQ Sloppy Joes
Ingredients:
2 lbs lean ground beef (93/7)1 yellow onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 T Montreal Steak Seasoning
Salt, to taste
Black pepper, to taste
1 T chili powder
1 T paprika
1 T dry mustard
2 T worcestershire sauce
1 cup ketchup
3/4 cup BBQ sauce (your favorite)
1/2 cup water
Kaiser rolls
butter
In a large skillet, brown the ground beef until cooked through. Add the chopped onions, green peppers, and garlic. Cook until vegetables are soft, about 5 minutes. Drain off excess fat. Add all the spices, ketchup, BBQ sauce, and water. Stir to combine. Bring to a boil, lower heat to medium low, and partially cover with a lid. Simmer for about 30 minutes, stirring occasionally. You want the meat and liquid to make a nice thick sauce and become one.
Meanwhile, preheat the broiler to 425 degrees. Cut the kaiser rolls in half, slather some butter on the insides, and lay butter side up on a cookie sheet. Toast in the oven broiler for about 2 minutes. Watch them with the oven light turned on...toasty becomes charred very quickly.
Now it's time to load up lots of sloppy joe mixture on the warm, toasty buns.
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