Cafeteria Sloppy Joes

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Yum! These are the least fussy sloppy joes that I came across in my search. The flavor was kid friendly without too sweet or bland – I loved it and happily ate leftovers the next night. My picky eater quickly ate her portion without any coercion from me – that almost never happens and that is a win in my book 😉 Thanks for reading, enjoy!

Cafeteria Sloppy Joes – adapted from Food Network

  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1/4 tsp cayenne
  • 1 cup ketchup
  • 1 TBSP brown sugar
  • 2 TBSP cider vinegar
  • 1/2 cup water
  • salt and pepper to taste

Directions
Brown 1 pound ground beef in a large skillet with olive oil. Add 1 chopped onion, 3 chopped garlic cloves, 2 teaspoons each ground cumin and smoked paprika and 1/4 teaspoon cayenne pepper; cook 1 minute. Stir in 1 cup ketchup, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar and 1/2 cup water and simmer until thick, about 15 minutes. Serve on slider rolls with potato chips

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Honey Buttermilk Bread

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Quick Post: Plush interior, nice chew, light, with a dark crust; and great for egg sandwiches! Thanks for reading, enjoy!

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…and look: toasty perfection 🙂

Honey Buttermilk Bread – adapted from Restless Chipotle

** makes two – 8 x 4 inch loaves **

  • 2 1/4 tsp. yeast
  • 1/4 cup warm water
  • 2 cups warm buttermilk
  • 1/3 cup honey
  • 1/4 cup butter, melted and cooled
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 5 – 5 1/2 cups white bread flour ( 635 grams – 698 grams)

Directions –

Combine 5 cups of bread flour along with the other dry ingredients inside your standing mixer bowl. Pour the liquids over top and mix until it forms a shaggy dough. Knead on low speed for 5 minutes, adding remaining flour 1 tablespoon at a time if needed. When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.

Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours. Punch down and form into two loaves. Place in prepared loaf pans, lightly cover with plastic wrap and allow to rise for 45 minutes.

Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast. Remove loaves from oven and brush with melted butter. Turn out and cool completely on a rack. Cover the loaves if you want soft crusts.

Roasted Vegetable, Goat Cheese and Pesto Sandwich

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The vegetables smelled amazing while roasting. I hope that is a good indicator of flavor 😉

Verdict: This is the best meatless sandwich I have ever eaten, and easily top five of all the sandwiches I have ever made. The kale pesto is so flavorful, the creamy goat cheese adds a tangy bite and the veg – seriously, this combination of ingredients is a match made in culinary heaven 😉 My husband would not touch this with a ten foot pole – it has the three out of four ingredients he refuses to eat. Oh well, more for me! My friend and I greedily/happily ate both of our sandwiches and can’t wait for the next time! I could have eaten this again for dinner…I may have a problem! 😉 Thanks for reading, enjoy!

Roasted Vegetable Goat Cheese Pesto Sandwich – adapted from Wonderful Joy Ahead

  • 1 baguette (I bought mine at Panera Bread – totally worth the $2.79!)
  • 1/4 – 1/3 cup of fresh pesto (I used this kale pesto)
  • 2T+ chevre goat cheese
  • 2 portobello mushroom caps (*I had 12 oz of cremini mushrooms*)
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1/2 red onion
  • 1/4 cup extra virgin olive oil
  • 2 T balsamic vinegar
  • 1/4 tsp salt
  • 1/2 tsp freshly ground pepper
 Directions –
Preheat oven to 475. Line two baking sheets with foil.
Gently wash the mushrooms and cut out the stem. Cut all vegetables in large pieces. In a large bowl, mix together oil, vinegar, salt, and pepper. Add the vegetables to the oil mixture and coat well. Place veggies in a single layer on the baking sheets, making sure each veggie touches the foil and is not on top of another vegetable. Place the vegetables in the oven. Roast for about 15 minutes, flipping the vegetables over at the 7 minute mark. They are ready to take out when the onions are starting to char on the edges and the peppers get nice blisters on the skin.
While the vegetables are in the oven, cut your bread to the length that you want your sandwich.  Slice in half and remove part of the inside to make room for the filling.
Spread 2-3T of pesto on one half of each sandwich. Then spread 1-2T of goat cheese on the other half of each sandwich.
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Remove the vegetables from the oven, and layer the vegetables in tidy layers over the bread. Close the sandwich up. Place on the baking sheets and put back in the oven to let the residual heat warm up the cheese for 5 minutes.

Tequila Lime Chicken Club Sandwich with Jalapeno Mayo

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If you haven’t tried this marinade yet, you should! I love a good grilled chicken sandwich, but what drew me to this recipe was the addition of bacon and jalapeno mayo – how bad can that be?

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Verdict: Amazing! I will definitely make this again and especially the jalapeno mayo. Thanks for reading, enjoy!

I used this marinade again, made this mayonnaise (I didn’t have a drop in my house – luckily, it’s so easy to make!), these buns; and this guacamole.

Roasted Jalapeno Mayonnaise – adapted from Closet Cooking

  • 2 jalapeno peppers
  • 1/2 cup mayonnaise
  • 1 glove garlic
  • 1 green onion
  • 1 handful cilantro
  • 1 lime, juice and zest

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Directions –

  1. Place the peppers on a baking sheet with the cut side facing down.
  2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 5-7 minutes.
  3. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 10 minutes.
  4. Remove the skins from the peppers. The skins should easily “pinch” off.
  5. Puree everything.

Crispy Fish Sandwiches

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These are scrummy! No, I didn’t make that word up 😉 These are basically this recipe and instead of using the soft wrap bread, I used ciabatta rolls 🙂 Yes, it’s not a new one but it’s a good one! You can’t go wrong with crispy fish, creamy tartar sauce and more carbs 🙂 Thanks for reading, enjoy!

Turkey, Bacon and Avocado Sandwich and Baked Fries

If you need a recipe for leftover turkey, look no further! This is was such a tasty sandwich, and these baked fries are a new favorite! They were crispy on the outside and perfectly tender on the inside. My family didn’t even notice or care that they weren’t fried. Thanks for reading, enjoy! 🙂

Roast Turkey, Avocado and Bacon – adapted from Food Network

  • Roasted, sliced turkey breast
  • Bacon, cooked and drained
  • Avocado
  • Tomato
  • Fontina cheese, sliced

Directions – 

1. To assemble the sandwich: spread a thin layer of the remaining butter on 1 piece of the bread. Place 1 slice of the cheese and several slices of the turkey breast on unbuttered side of the bread. Peel and slice the avocado, and season with salt and pepper. Add avocado slices, crispy bacon slices, tomato and another slice of fontina cheese to the top of that. Sprinkle again with salt and pepper. Slather the remaining piece of bread with the butter and place on unbuttered side out, on top of the bacon.

2. Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tablespoon of butter and let it melt, swirling the pan around to coat. Put the sandwich in the pan and weigh it down with a heavy pot or can (or wrap an ordinary brick in aluminum foil and set it on top to compress the sandwich.) Toast for 1 minute, turn the sandwich over before the bread begins to burn. Repeat with remaining sandwiches. Cut the sandwiches in half and serve.

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Baked Oven Fries – adapted from Annie’s Eats 

  • 1 1/2 to 2 pounds russet potatoes, peeled and cut into wedges
  • 5 TBSP vegetable, canola or peanut oil, divided
  • 3/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

Directions –

1. Preheat oven to 475 degrees. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 TBSP of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil. Sprinkle the pan evenly with the salt and pepper. Set aside.

2. Drain the potatoes. Spread the wedges out on layers of paper towels and pat dry. Wipe out the empty bowl and return the potatoes to the bowl and toss with the remaining oil. Arrange the wedges on the prepared baking sheet in a single layer. Cover tightly with aluminum foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes and becoming golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a spatula and tongs, flip each potato keeping them in a single layer. Continue baking until the fries are golden and crisp, 5-15 minutes. Rotate the pan as needed to ensure even browning.

3. When the fires are finished baking, transfer them to a paper towel lined plate to drain. Season with additional salt and pepper to taste. Serve warm.

Spicy Roasted Shrimp Sandwich with Chipotle Mayo

Quick Post: It seems that I can’t go wrong when I give them shrimp! 😉 M really liked the chipotle mayo, and it would be a great addition to other sandwiches – that is, if you have any leftovers! Thanks for reading, enjoy!

Spicy Roasted Shrimp Sandwich with Chipotle Mayo –

  • 1 pound medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • Chipotle Avocado Mayonnaise
  • 1 baguette, cut it into 3-4 equal pieces, toasted, for serving
  • Romaine lettuce leaves, for serving
  • Bacon (cause everything is better with it)
  • Sliced tomato and avocado, for serving


Directions –

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine shrimp, olive oil, cumin, garlic powder, chili powder, salt and pepper, to taste.

Place shrimp mixture onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.

Serve sandwiches on a baguette with romaine lettuce, avocado, shrimp and chipotle avocado mayonnaise.

Chipotle Mayonnaise – 

  • 1-3 chipotle peppers, in adobo sauce
  • 1 avocado, pitted and chopped
  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • Juice of 1 lime
  • 1/4 teaspoon salt

Directions –

Combine chipotle peppers, avocado, mayonnaise, Greek yogurt, lime juice and salt in the bowl of a food processor; set aside.

Chicken Salad Sandwich

Quick Post: This is really good – so good that I ate it twice this week. I had leftover roast chicken, and what better way to use it than for chicken salad? This is a combination of a few different recipes that inspired me. I love the crisp bite of the celery, the sweetness of the apple, the toasty walnuts…all of these ingredients work together to make one of my favorite sandwiches. Thanks for reading, enjoy!

Chicken Salad Sandwich –

  • 1/2 – 1 cup cooked chicken, shredded or chopped fine
  • 1 celery rib, small dice
  • 1 small apple, small dice (I used a Granny Smith)
  • 1/4 cup walnuts, toasted and chopped
  • 2-3 TBSP mayonnaise
  • 2-3 TBSP plain Greek yogurt
  • 1/8 – 1/4 tsp of curry powder
  • cayenne, paprika, pepper, salt – to taste

Directions –

Mix all ingredients together in a small bowl, serve immediately or place in the fridge until ready to serve. Serve in a wrap, on a sandwich or over a bed of lettuce.

Chicken Gyros

Well, I know my husband liked it because he ate three! Needless to say, there are no leftovers…boo! But I’m glad he liked them 🙂 Thanks for reading, enjoy!

Chicken Gyros – adapted from The Girl Who Ate Everything

Tzatziki sauce:

  • 1 cup plain Greek yogurt
  • 1 regular cucumber, peeled and seeded
  • 1 teaspoon minced garlic
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon dried parsley
  • 1 teaspoon white wine vinegar
  • Salt and pepper
  • Squeeze of fresh lemon juice, and zest
  • Extra virgin olive oil

For the chicken:

  • 2 teaspoons minced garlic
  • Juice of 1 lemon (2-3 Tablespoons)
  • 2 teaspoons red wine vinegar
  • 2 Tablespoons extra virgin olive oil
  • 2 heaping Tablespoons plain Greek yogurt
  • 1 Tablespoon dried oregano
  • 1 teaspoon dried dill
  • Salt and pepper
  • 1 1/4 lbs. boneless, skinless chicken breasts

To assemble:

  • Pita bread (I made these again)
  • Fresh tomatoes, seeded and diced

Directions –

Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Turkey Roast Dip with Gruyere

Quick Post: So, you don’t like turkey? Well, make this for the people in your life who do, and you’ll score major points!! This is seriously the best turkey meal I have eaten – it comes in second after my favorite Thanksgiving turkey recipe. I cannot put into words how amazing this is – I just accept it; and can’t wait for more people to try this. Using fresh herbs is so important because it’s where most of the flavor comes from.  I used some homemade chicken stock – again, because there isn’t a whole lot going on in this, so use the best ingredients. Thanks for reading, enjoy!!

Turkey Roast Dip with Gruyere – adapted from Kelsey Nixon

for the turkey:

  • 3 tablespoons butter, softened
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon chopped fresh rosemary
  • Kosher salt and freshly cracked black pepper
  • 1 large onion, roughly chopped
  • 1/2 cup chicken stock – preferably homemade
  • 3 tablespoons Worcestershire sauce
  • 1 (3-pound) bone-in turkey breast
 for the sandwiches
  • 6 demi French baguettes, sliced in half (**I used a loaf of this**)
  • 3 tablespoons unsalted butter, softened
  • Gruyere cheese
Directions:

For the turkey: In a small mixing bowl, mix together the softened butter and fresh herbs. Season with salt and pepper and set aside.Spread the chopped onions over the bottom of a slow cooker. Pour the chicken stock and Worcestershire sauce into the slow cooker. Sprinkle the turkey with salt and pepper. Slather the turkey breast with herb butter, spreading half under the turkey skin. Place the turkey on top of the onions, breast side up. Cover and cook on high for 4 to 6 hours, checking it after 4 hours to see if the internal temperature has reached 170 degree F. Once the turkey reaches 170 degrees F, remove it from the slow cooker, transfer to a cutting board, tent with aluminum foil and allow to rest 10 minutes before slicing. Reserve any juices from the slow cooker. After the breast has rested, remove the skin and slice very thinly using a sharp knife.

For the sandwich: Preheat the broiler. Brush each side of the sliced bread with the softened butter and place on a baking sheet, buttered side up. Top each buttered baguette with sliced cheese. Place under the broiler until the cheese melts and begins to turn golden brown.

Carefully remove from the oven. Pile the sliced turkey on the bottom half of each sandwich before topping it with the cheesy top. Serve the turkey au jus left over in the slow cooker for dipping.