Pizza Joes

Hey all!  Does it feel like fall yet?  Some days it does, some days it doesn't.  I wanted to put all of my fall decor out earlier but frankly, it seemed to risky.  I did finally put it up and now I feel more like fall on the inside, but remembered, I should have put up my Halloween!  So I traded it out today, and will redo the fall decor for November.  This isn't something your momma teaches you, this is real life people.  You only get one chance. #takerisks

Now, I don't know about you, but my husband and I are NOT fans of the sloppy Joe.  o this is my take on them, but twisted up a bit so we like them!  A fun lunch or dinner that your family will love.  Super easy and quick too!

1 lb lean ground beef
1 10oz can/jar mushrooms
1 T Homemade Pizza Seasoning
2 tsp. granulated sugar
1 cup pizza sauce
salt and pepper to taste
Hamburger buns
Shredded Italian Blend Cheese (or cheese of your choice)

In a skillet, brown your ground beef.  If your ground beef isn't super lean, drain the grease when it is completely browned.  Put back in your skillet and add in your mushrooms.  Let them cook a minute longer and then add in pizza seasoning, sugar, pizza sauce,  and salt and pepper to taste.  Combine completely and let sit on a low temp while you prepare your rolls.

Set your oven on broil.  Line your sheet pan with foil for easier cleanup!  Place your rolls, bottom up on the pan.  Place in the oven.  WATCH them CLOSELY.  If you follow me on FB you saw the "remains" of my rolls!  I always burn bread, it is just part of my DNA, and frankly, I just can't.  I can't.
When they are lightly golden, spoon your mixture on to the roll, top with plenty of cheese and stick back under your broiler for about 30-40 seconds.  Dead serious, just don't test me on this one.  Remove, put the tops on and serve!

Please feel free to add onion, bell peppers, mini pepperoni, whatever you want.  This was just a twist on traditional sloppy joes that neither of us are a fan of!

Hope you enjoy!

Mozzarella Stuffed Pizza Burgers

 How many of you have pizza night at your house?  You know, every this day or that day you have pizza for dinner?  We always had Chinese food night at our house but, I know TONS of people who do pizza night.  Maybe this could be a little change up one of those nights that you surprise your family with!

I have made pizza burgers for years, but my husband, the wonderful genius that he is (yes, he made me say that) suggested I try a new version and stuff it.  Well, I don't know about you but when someone uses the words "stuffed" and "mozzarella" in the same sentence, something amazing is likely about to happen.  That being said, I of course tried it for him because after all, he is awesome and his birthday is tomorrow.  Wowzers, is about all I have to say.  I might have teased you on Instagram or Facebook!  (insert innocent face)

I hope you give this a try, if you do, post me photos friends!  I love to see how your versions of my recipes turn out!  Share the love!  Tag me, everywhere!

Heeeeeeeere we go!

2 lbs Ground Beef
1 T. Italian Seasoning
1 tsp. salt
1 1/2 tsp onion powder
1 tsp. oregano
1/4 tsp. black pepper
sliced mozzarella
shredded or thick slices of mozzarella for the "stuffed part"
pizza sauce

Preheat your oven to 375 degrees F.  In a large bowl combine your ground beef and all of your seasonings.  Mix well with your hands.  Yes, your hands!  Just do it!

When you have the meat mixed completely and the seasoning is distributed throughout, divide into equal parts, according to how many burgers you want.  I got 7 burgers, you might be able to get 8.   Once they are divided, divide eat part in half, making two THIN patties.  Place a chunk of mozz in the middle and carefully seal the edges.  I always just seal mine by going over the edges repeatedly but, you can use some water to help seal it.

When you have them all formed, stuffed and sealed, fry in a bit of olive oil for 2-3 minutes per side.  (Notice, ZERO cheese leaking out?) My husband and I had a bet.  You clearly see who won.   Anyway, when you have fried both sides, place on a parchment lined cookie sheet.  Finish all the burgers.

Top each burger with a generous amount of pizza sauce, and then lay down the goodness.  One piece of mozz or shredded, if you prefer on top.

Pop this beautiful burgers into the oven for 10 minutes.  They will be done absolutely perfectly.  I could lightly squeeze the burger and see the beautiful juiciness. Eat this hot, so the cheese in the middle stretches and is gooey!

Now, what takes these over the top is the bun.  Use regular hamburger buns.  Spread a light layer or butter on all of the tops and bottoms.  Sprinkle with Italian seasoning, a bit of salt and pepper and some Parmesan cheese.  Pop under your broiler for a couple of minutes until you pull them out and they look like this....

Now, go make it happen........trust me.

ENJOY!

Gyros

Note: This blog was written back in early Feb I believe.  With my mom being sick I am just sending it live tonight.


Hello friends!  Thank you for hanging out until my entrance back into the foodie world.  Life has had some pretty worrisome events taking place, but I think we are on the upswing and I miss the kitchen, I miss my foodie friends and it is great to be back!

Before I left town on an emergency 3 days ago, I had bought all the ingredients to make our own gyro meat.  My husband has been asking for quite some time and I just haven't researched it enough.  Well, I have had plenty of all-nighters lately so I did some research.  Everyone has an ingredient they say you can't be without.  I kind of took what I thought was imperative from each of them and just went for it.  My husband is asleep and he has no idea we are having it for dinner.  I hope it is spot on and I won't be retesting it tomorrow, but if you are seeing this, I likely hit a home run!

Ground lamb is not hard to find in any of my grocery stores.  If necessary you can buy some boneless lamb chops and have them ground by your butcher.  Just ask if you don't see it prepackaged. 

1 lb ground beef
1 lb ground lamb
3 tsp. oregano
2 tsp. garlic powder
3 tsp. onion powder
1/2 cup breadcrumbs
1 tsp salt
1/2 tsp black pepper

Preheat your oven to 350 degrees F.  Combine all ingredients in a food processor.  You want this mixture to become almost like a dough.  If you don't have a food processor, use a hand or stand mixer and mix for 2-3 minutes.  If you have your hands, use those!  Now, excuse my honesty, but, the look of this mixture isn't going to be appetizing.  I have never been accused of not being truthful, so I am just laying it out there.  Be prepared.

Dump out on to a sprayed or lined baking pan. With wet hands form into a loaf shape.  Don't look at it, just do it.  HA!  If you want to use a loaf pan, go for it, otherwise let's get our "free form" on!

Place into the oven for 45-55 minutes.  Remove baking dish.  Carefully flip the loaf of gyro meat out, so that the bottom is now the top.  Place back into the oven for 10-15 minutes.  Our goal is to brown up all sides, just like it would be on a spit.

Remove and let cool 5 minutes.  My husband used this "retro" electric knife.  Retro is my way of saying my husband found it at a thrift store for 99 cents and it appears it has never even been used!  My husband is slightly obsessed with the electric knife at the moment.  Slice as thin or thick, but more thin, as you like.  Place on your warmed pita bread, top with any toppings you normally like.  We enjoy lettuce and tomato.

While I don't groove on tzatziki sauce, I do make an alternate sauce that I love!

1 cup sour cream
4-5 inches of a peeled and seeded cucumber
1/2 tsp dill seed (feel free to pulverize it in a spice grinder)

Mix together and chill until ready to use!

ENJOY!

Simple Ham Salad

Ok, we need to talk.  Remember when I said, I often make things I don't personally care for, because I just like to make all kinds of things?  This is one.  This was my husbands reason for 2 hams at Easter, I should have known he had a plan.  Ham this, ham that, ham fried, ham ground, ham anything, ham everything!  It's ok, he loves it.  And maybe you will too!  I mean after all, it does take ground ham lovers to make the world go 'round, right?

That being said, I actually enjoy the flavor here.  I just don't care for the consistency.  I used my meat grinder attachment on my mixer, but you could certainly use a food processor and just get it to the consistency that you like.  Maybe you like it a bit more chunky or maybe even (omg I am gonna say this) more mushy. 

How many people write a blog on a recipe they don't care for?  You just remember that, if you ever think for a second I am not honest!  My husband just ate the last of this last night, (thank you Lord) and yet, there were more recipes he wanted to try with this ham.  You will be getting that one later, and I actually liked it!

Anyway, this is just simple, and easy and a good use up for leftover ham if you are into that "make everything leftover into a salad" sort of thing.  God bless her, my mom fits into this category as well.  Any leftover meat became a sandwich spread.  I feel so ill right now.  She did it with goose once. 

If you haven't lost your lunch at this point, from this positive, happy, exciting blog post, we will get on with the VERY SIMPLE recipe that is my husbands favorite ham salad!  Eat it on crackers, as a sandwich, the world is your sandwich friends, make it how you like it!

3 cups ham, ground, chopped fine, etc
1/2 cup mayo (no miracle whip)
2 T. sweet pickle relish

Combine all ingredients.  If you prefer more relish add more, if you prefer less add less.  Maybe start with 1 T. and go from there.  Serve on toasted bread as a sandwich or with crackers as a dip.  You choose!!!

ENJOY!

Food Truck Baked Ham and Cheese Sandwiches

Evening!  I hope you are experiencing the same FABULOUS temps we are!  Spring has sprung, and I couldn't be happier.  Spring is my favorite season, so I am a happy girl!

These sandwiches.  Oh these sandwiches.  Some of my all time favorites.  At a previous place of employment in Jersey, every day around 11 the same food truck would come park outside, (we had a different name for it) and they would have these ham and cheese sandwiches.  They had a tiny bit of a mustard-ish sauce and they were wrapped in foil and I KNOW they had been in that oven for hours, maybe days, God only know but they were SO SO SO SO GOOD!

This is my version of them at home.  Now, I don't know whether this is a real recipe persay, or just a method.  I mean you can change the cheese, the meat, the sauce, but this is MY baked ham and cheese so I am giving you the ingredients I use.  As I always say, the world is your sandwich, make it how you like it!

I am pleased to announce I have found white American cheese in Nebraska.  Oddly, it isn't all American at all, it is an American/Swiss hybrid and it tastes just like WaWa white American cheese used to taste! ACK, I am in heaven.  I literally have a gigantor size square log of it pre sliced, ready for my enjoyment at any moment of the day!

I made 4 sandwiches, but obviously adjust to how many you need.  Such a great quick weeknight or weekend meal and I don't see any problem putting these on your grill either!  Make them all at once, perfect!

For the sauce you will need:
1/4 cup mustard (yellow or Dijon)
1=2 tsp. mayo

Just combine ingredients together in a small bow and set aside.

4 hoagie buns
8 thin slices of ham (if you use shaved that is fine, just get as much as you will want for 4 sammies)
8 slices of white American cheese

Preheat your oven to 400 degrees.  Slice rolls in half length wise.  Slather sauce on one side of the bun. Then  bend a slice cheese in half and use them length wise to cover the bun. 

Add two pieces of ham folded in half. 

Add another slice of halved cheese and put the tops on!  Roll each sandwich in a piece of foil and place on a cookie sheet, and put into your preheated oven for 25-40 minutes.  You can check them at 25 but you want them crispy, crusty and ooey, gooey melty cheese. 

Enjoy these yummy delights!!!

Slow Cooker Shredded Italian Chicken Subs

Good Evening!  It is starting to be REALLY chilly here in the Midwest.  With the time change it is almost dark at 4:30, but truth be told, I don't really mind it.  I mean, winter is supposed to be dark and snowy right?  It isn't like I need it to be light until 9 to be out grillin' up a hog with the neighbors ya know?  Anyway, how do you feel about the time change?

As most of you know, I used to absolutely despise the slow cooker.  I think I am reformed, sort of.  I realize and understand many of you depend on them to feed your families great meals in such a busy world.  I am slowly grasping it, and possibly loving it.  To me slow cookers were to keep chili hot on game day, or meatballs hot, on game day! HAHA.  I have been experimenting and this recipe turned out really well.  I loved it.  A little zing, a lot of flavor, a buttered toasted roll, tons of melty cheese, I mean, "git outta heeeaaa".  I hope you enjoy these subs as much as we did, and the second day, the leftovers went into a nice salad!

4.5 lbs. boneless chicken breasts or thighs (I used breasts)
1/2 cup Italian salad dressing
1T. dried Italian seasoning
1 tsp. dried oregano
1 tsp. onion powder
1 tsp. garlic salt
1/4 tsp. black pepper

Add all ingredients to your slow cooker EXCEPT the chicken.  Whisk together.  Now turn each piece of chicken in the liquid mixture as you add it in.  Turn your slow cooker to low for 5-6 hours or high for 3 hours.  You can shred it or just piece it apart.  Place on a toasted sub roll, use plenty of provolone and melt under your broiler.  Add a couple  of slices of tomato and holy YUM!  A hit with my family! Please just don't forget the buttered and toasted roll and cheese please!

Enjoy this easy dinner!

Scrumptious Crab Salad

The weather is getting warmer!  Finally!  Although admittedly, I don't mind the bitter cold, I DO mind the snow and ice!  You know the hot weather will get here and we will all be whining about how hoooooooot it is, right? HA!

So let me just give you a quick rundown of a few foods my husband strongly dislikes...
celery
carrots
bell pepper
olives

The list goes on, HOWEVER.....all of these things are in this crab salad that he deems "BEST EVER"

When my husband and I decided to make this, he wanted it loosely based on his favorite crab salad he had ever eaten from home at a place called "Mulford's Seafood" in Millville, NJ.  Imagine my surprise when he wrote a list of ingredients he wanted in it.  WHAT?  Where is my husband?!?!  I wasn't surprised he didn't want onions, I mean, he has now convinced himself he is allergic to them after all!  He is so adorable!  We tweaked, and twisted, and added and subtracted and came up with a salad he now says is his favorite.   I don't like crab salad, so when I tell you this is "amazing", that is all hubby talking!  Summer time is a huge sandwich season for us.  Cold salads, deli meat, etc.  Anything to not heat up the kitchen!

This is really easy to toss together and the longer you let it chill in the fridge, honestly, the better it gets.  Serve it on a salad, on a roll, rolled up in a tortilla, you name it, you can use it to carry this deliciousness to your lips!  I hope you like it!

12 ounces crab meat (imitation or real)
3/4 tsp. celery seed
1/4 tsp. salt
1/3 cup very finely minced green bell pepper
1/4 cup finely minced celery
1/3 cup finely grated carrots
1/4 cup chopped black olives
3/4 cup Hellmann's Mayo

Combine all ingredients in a medium bowl.  Chill for at least 3 hours before serving.  My husband says, "no, it needs to sit overnight".  I served these on buttered and toasted ciabatta rolls!

I hope you enjoy this as much as my dear husband does!!

ENJOY!

Bacon Cheddar Burger Roll

Good evening my friends!  Hoping you are all well, healthy and happy!!  If not, maybe this recipe will be just what you need!!

I am admittedly not the biggest fan of the burger.  They always seem dry and there is just to much of it.  I love thin, thin, THIN patties.  My husband likes a thicker burger.  I mean, who can keep track?  With this burger roll, you don't have to!  Everyone's burger is done at the same time, and you can cut them as thick or thin as YOU prefer!  Already filled up with bacon and cheddar, I mean, it has to be delish, and it is!  I thought of a ton of variations on this, most importantly, Swiss cheese and mushrooms!  That will be the next one, it is hubs favorite.  You could do turkey burgers and fill them with veggies, ham and cheese, ohhhh yea......  Ground chicken, filled with ham and cheese for cordon bleu burgers! AAHHH!!

You get my point.  If you dislike the burger, like I do, give this a go, you might feel differently.  Can you think of any other variations and fillings??  Let me know!  I know this might seem a bit of work, but it really isn't and the presentation is so stinkin' nice.  Ya know?  I can remember my dad teasing my mom always telling her that her food was amazing but she could work on "presentation".  HA.  Men! 

I think this could just as easily be sliced, and served with potatoes and veggies.  It is all up to you guys!!

2lbs ground beef
2 tbsp. of your favorite seasoned salt
1 tsp black pepper
1 tbsp onion powder
1 egg
1/2 cup bread crumbs
8-10 strips of bacon, cooked crispy and crumbled
2 cups grated or cubed cheddar cheese

Mix all ingredients except bacon and cheese.  When they are thoroughly combined, turn your mixture out on to a sheet of tin foil.  Flatten it out, as thick or thin as you want, just remember you will be rolling it and you need it to stay together so not to thin!  When it is pressed out to your liking, top it with the cheese and bacon.  Then using your foil as support, start rolling the meat.  Just keep pulling over the foil and then pull it out so it doesn't get stuck, continue until it is all rolled up.

When it is done, carefully move it to a cookie sheet.  *or start with the foil already ON the cookie sheet so you don't have to transfer it*  Make sure it is seam side down and close up any holes that might have been made. 

  

Place it in a preheated 375 degree oven for 40-50 minutes.  Let cool for 10 minutes before slicing.

I hope you enjoy this recipe and make sure to let me know if you make it and how you adjust it to your taste!!

 

Your "now loves burgers" Chefwannabe



 

Geo's Famous Spice Rub (All Purpose)

Brrrrrr!!  Yes, I am serious, it has been CHILLY here in the big O!  Mother nature has straightened herself out but I will take a 53 degree morning ANY July day!! 

As most of you know, my husband is not only supportive of my blogging habits,  he loves to take part whenever I ask him too.  Is it genuine?  I am not sure.  I think he loves to take part because in his mind, he thinks one of HIS recipes is going to change the world.  He reminds me often that my most popular recipe is actually HIS recipe.   Do you know what it is???  You can find it here.   HA!!  Really he does love to cook as much as I do,  and he is a real "rubber".  I mean, let me clarify.  While he does give the BEST nightly foot rubs (for 13 years now, EVERY night), I mean this in an entirely different way.  He has made this spice rub for as long as I can remember.  He started out basic and used Alton Brown's spice rub method/ratio but over the years he perfected it to his taste and to the taste of many who constantly mumble while eating, "OMG, what is ON this".    We have switched up, switched down, omitted totally and doubled ingredients until he got this perfect combination of sweet and spicy, but not TO spicy.   I think he finally perfected it about 10 years ago.  Perfected it in OUR opinion anyway!  He uses this for pork, beef, chicken and has even used it on fish and to flavor hamburger for any number of things.   This sandwich you see pictured above is probably my favorite way, which is why I chose it to be the vessel for the rub!  You can't beat it with a stick, fresh tomato, some butter lettuce, a grilled bun, I mean get outta here.  He even used the rub to flavor his mayo for slathering on the sandwich. 

You can rub your meat and let it sit for hours, or days.  Yes, I said days.  We rubbed this chicken and let it sit about 5 hours, but the longer it sets, it changes the texture of the chicken to a tender beautiful thing.  We have let things marinate in this for days.  Ribs, steaks, etc, we prep a few days ahead and there ya go.  It is up to you how much flavor you want your food to have but I promise even just an hour will change your life!  We use cheapo dried herbs and spices, so hit up someplace cheap! 

While I would like to let him take the keyboard and blow himself up into the king of the rub, I am writing this while he is at work so he can't.  But the truth is, he IS the king of the rub my friends!  Here is how he makes it!

4 cups brown sugar
1/4-1/2 cup salt
1/2 cup chili powder
1/4 cup of the following:
cumin
garlic powder
paprika
onion powder
seasoned meat tenderizer
Italian seasoning
1/4 cup crushed red pepper flakes (this is optional and the measurement is up to you, more or less if you wish but we find this perfect)

Combine all ingredients in a Ziploc bag and smoosh to combine.  Break up any bits of brown sugar and make sure all ingredients are well mixed!!  Store in an air tight container or Ziploc bag in your cupboard for up to 4-5 months!!  (we usually make a double batch)

Now to get this sandwich!

3 chicken breasts (cut in half so 2 fillets out of one breast, or buy thin cutlets or pound these thin)
1 sliced tomato
1 head of butter lettuce
6 large rolls, butter or oiled and grilled on both sides.

In a large Ziploc bag pour 1 cup of of your dry rub.  Add in 3 (cut into 6) chicken breasts.  Close up your bag and smoosh until the chicken is completely covered. 

Put in the fridge to marinate however long you want it to go!  Before grilling, just butter or oil your buns and grill or toast on both sides.  Set aside.  Grill your chicken breasts for approx. 3 minutes per side.  I used my George Foreman and cooked them 4 minutes total.  They were perfect!

Stack on your bun with any veggies you like, (or cheese).  Enjoy a beautiful sandwich!!

Your "wants a foot rub while I eat my dry rubbed chicken" Chefwannabe