Grilled Pepperoni Sandwiches

  Grilled Pepperoni Sandwiches

For Sept I'll do these sandwiches, similar to pizza but enough of a twist to seem like a different meal!

For 10-12 servings we use

2 loaves crusty italian bread (we like Broulim's Artisan)
1 28 oz jar of spaghetti sauce or pizza sauce
butter for the outside of the bread
6 oz pepperoni
1/2 lb mozarella, sliced

Slice bread into 1/2" slices.  Make sandwiches with cheese on both sides of bread and pepperoni in the middle.  Butter both sides of the bread and grill on a griddle, in a skillet or if you have a panini grill use it.  Serve with spaghetti sauce, pizza sauce or marinara for dipping.

We usually have a green salad and root beer with this dinner.

For the freezer meal, I will have the sandwiches made and bagged.  You will just need to thaw with the bag open so the bread doesn't get soggy and grill them until cheese is melted and bread is browned.

April Plan

I hope you don't mind another repeat from me.  Sweet and Sour Chicken is the plan for April.  Thanks! 

 KOREAN FIRE STICKS

2 lbs tri-tip steak            2 Tbl chopped onions
½ cup soy sauce            2 cloves of garlic crushed
4 Tbl sugar                    ½ tsp pepper (4 rotations of pepper grinder)
1/4 cup water                (you will need skewers

Cut meat in strips about ½ -1/4 inches wide. Marinate overnight or for 8 hours. Thread strips onto skewers, like a snake (Christmas candy ribbon). Grill. Watch close they cook fast.

Serve with grilled vegetables.... red potatoes, onions, red pepper ( what ever you like) season with garlic butter. I usually boil the potatoes before I grill them so they cook faster. Use a pastry brush and brush on the garlic butter.

You will need to provide the skewers, I would like to spend as much money on the meat as possible.

This is a bit more work and our family loves the one from above, but I thought I would give you another option.

I found a new recipe for a marinade for Vegetables from Cooks Country Kitchen.
They suggested Zucchini, Red Pepper, and a white onion, all cut in about equal sizes. If you do this marinade I would serve it with Rice a Roni Wild rice as a side.

Marinade for Veggies:
 Place in Blender 
1/2  sweet onion roughly cut 
1 tsp. lemon zest
1 tsp chopped rosemary leaves
1/3 cup vegetable oil
1 tsp salt
1/3 tsp pepper
1/4 tsp sugar
1 1/2 Tbl Tomato Paste
2 Tbl beef Broth

 This can also be doubled and used as a marinade for another grilled beef skewers dish (They suggested a Sirloin Steak, Marinade for 1 hour in fridge). Marinade Vegetables for 1 hour on the counter top. Then place on Skewers and grill.
    
 

 

Chili Rubbed Pork with Apricot Glaze

Since many of you have such large families, I opted to get you as much meat as possible and have you provide the peach/apricot jam.  I figure most of you probably have jam around the house anyway and that way you can cater the flavor to your family (I know not everyone is crazy about apricot.)  I have provided all the other glaze ingredients and spices. You just need the jam and then need to cook the meat. Hope that's okay!

Ingredients

• 4 lbs. pork loin
Spice Rub:
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
Glaze:
• 1 jar (about 1 1/2  cups) apricot or peach jam/jelly
• 1/2 cup barbecue sauce
• 1/2 teaspoon  ginger
• 1/2 teaspoon garlic powder
• 5 drops hot sauce (I used Tabasco)
• 2 tablespoon chopped fresh cilantro
• 4 T. lime juice

Directions

1. Combine chili powder, garlic powder, sugar, salt and pepper in a small bowl. Rub the spice mixture on the pork loin. Cover the pork and refrigerate for 2 to 24 hours.  I marinaded the meat for 24 hours before freezing.
2. You will need to provide your own jam/jelly. Prior to cooking the meat, melt the apricot jam in a saucepan over medium heat. Remove the pan from the heat and stir in the remaining glaze ingredients (included with the meat). Place half of the glaze in a serving bowl and set aside to serve with the pork loin later.
3. Crock Pot Instructions:  Pour half of the glaze over the meat in the crock pot and cook  about 8-10 hours on low (you are cooking more meat than I have ever cooked so I'm sorry for the approximate times!) Meat is done when it can be easily shredded with a fork. Serve meat shredded or sliced with reserved glaze.
4. Roasting Instructions: Preheat the oven to 400 degrees. Place the pork in a lightly greased, foil-lined 9X13-inch pan. Bake for 20 minutes. Brush with the apricot glaze.  Bake for 20 more minutes. Again, brush with glaze. Bake an additional 10 minutes or until the pork reaches 160 degrees internally. **New recommendations suggest pork loin can be cooked to 145 degrees instead of the original standard of 160, but I have never personally tried it! Remove the pork from the oven, tent with foil and let it rest for 5 minutes before slicing.
5. Serve the sliced pork over couscous, rice or potatoes with the reserved glaze alongside.

Moist Garlic Chicken

Moist Garlic Chicken

¼ cup butter, melted

2 garlic cloves, minced

1 tsp. garlic powder

½ tsp. salt

Dash pepper

½ cup seasoned bread crumbs

¼ cup finely shredded cheddar cheese

2 TBL grated Parmesan Cheese

6 boneless skinless chicken breast halves cut in 1 inch strips

In shallow bowl, combine butter, minced garlic, garlic powder, salt and pepper. In another bowl combine bread crumbs and cheeses. Dip chicken in butter mixture then into bread crumbs. Place in greased 9 x 13 inch baking pan. Cover. Bake at 350° for 45-50 minutes or until juices run clear.  

Side dishes:

Rice

Potatoes (My kids love when I make homemade french fries with this because they think they are getting chicken nuggets and french fries)

Green Salad

Veges

Side dish recipe:

Mediterranean Roasted Potatoes

3 lbs of small red or white-skinned potatoes (or mixture)

¼ cup of good olive oil

1 ½ tsp. of salt

1 tsp. of freshly ground pepper

2 TBL of minced garlic (5-6 cloves)

4 TBL of fresh rosemary leaves (I just use dried rosemary and it works fine)

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out in 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to prevent burning.

Where we are meeting

I'm posting this so I can remember!!!

April 1--Kellie
 May 6--Darla
June 3--Bonnie
July 1--Becky
Aug 5-- Kendra
Sept 2--Maren
Oct 7--Angie
Nov 4--Lisa
Dec 2--Jen
Jan - Tisha

Honey-Orange Pork Tenderloin

This recipe is for a 1 pound tenderloin, so it will need to be adapted for a larger one. A 1 pound tenderloin will serve 4 people. Ingredients: 1/3 cup orange marmalade 3 tablespoons cider vinegar 3 tablespoons soy sauce 1 1/2 tablespoons minced garlic 1 1/2 teaspoons honey 2 tablespoons olive oil or vegetable 1 1-pound(ish) pork tenderloin Kosher salt and black pepper Instructions: Preheat oven to 400 degrees. In a small mixing bowl, whisk together the marmalade, vinegar, soy sauce, garlic, and honey. Reserve 2 tablespoons and set the sauce aside. Heat the oil in an oven-safe skillet over medium-high heat. Season the pork tenderloin with salt and pepper. When the oil is hot, add the tenderloin and cook for 1-2 minutes or until a golden brown crust starts to form. Flip the tenderloin over and cook for another 1-2 minutes or until the entire tenderloin is golden brown. Remove from heat. Pour about 1/2 of the sauce over the pork. Place the pan in the oven and cook for 10 minutes. Remove the pan from the oven and flip the tenderloin over. Add the remaining sauce (not the reserved 2 tablespoons) and place the pan back into the oven. Cook for another 10 minutes or until a thermometer reads 155 degrees. Remove from oven and allow to stand for 10 minutes. Drizzle with reserved sauce and cut into 1/2" slices. Serve immediately with a salad or vegetables. ** My meal was completely cooked, then frozen. Please put in a crock pot for a few hours to thaw and continue to tenderize. http://www.ourbestbites.com/2013/01/honey-orange pork tenderloin/

Black Bean Soup

2 TBL Olive Oil
1 1/2 cup diced carrots
1 1/2 cup diced celery
1 1/2 - 2 cups of onion
6-8 cloves garlic, roughly chopped
4 cans black beans, rinsed and drained
2 cans (3.5 ounce) diced green chilies
60 ounces of low-sodium beef broth
2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp cumin
1 tsp chili powder
1 tsp oregano leaves
1 bay leaf
1-2 imes, juiced, plus other limes for gvarnish

Optional toppings: sour cream, tortilla chips, shredded cheese, chopped cilantro, etc.

1 Heat olive oil in a large sokpot oer medium heat. Add carros, celerey, onion, and garlic and saute for 4-5 minutes.

2. Add black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf. Simmer uncoveredfor about 20-25 min or until carrots are tender. Remove from heat. Remove bay leaf.

3. Transfer the soup to a blender. Place lid on blender but remove the stopper in the lid to let heat escape. Cover the hole with a paper towel to avoid splatters.

4. Puree soupe untildesired consistency is reached. Squeeze in the juice from lime and pulse to combine.

5. Ladle into bowls and top with desired toppings. Serve with extra lime wedges.

** Recipe taken from "Our Best Bites"

Freezer meal instructions:  Warm up soup and enjoy!!

Tangy Meatballs

I'm glad someone else is repeating as well!  Kendra asked me to do these again . . . . so I did!

Ham 'N Cheese Braided Loaf

Kendra suggested I make the Ham 'N Cheese Braided Loaf for March.  Hopefully she wasn't the only one who liked it!  ;) 


4 tsp. yeast (1 heaping Tbsp.)
1/2 cup warm water
1 tsp. sugar
3/4 cup warm water
1/4 cup mustard or sour cream 
3 Tbsp. sugar
1 tsp. salt
2 Tbsp. butter
2 cups flour + 2 additional cups flour
2 Tbsp. dry ranch dressing mix (I've used regular ranch dressing with a little less mustard or sour cream if you don't have the mix on hand)
deli meat (ham, turkey, or whatever you prefer)
cheese (the recipe calls for Swiss, but I used a colby-cheddar mix)
1 egg, whisked

Mix yeast, 1/2 cup warm water, and 1 tsp. sugar together.  Let sit a few minutes.  Add 3/4 cup warm water, mustard, sugar, salt, butter, and 2 cups flour.  Mix.  Add additional 2 cups flour.  Roll into a rectangle directly on greased cookie sheet.  Add meat and cheese down the center.  Cut edges into 1-inch strips up to the meat and cheese.  Roll in ends and "braid" strips.  (Don't worry - sometimes it looks really pretty, and sometimes it just doesn't; the girl the recipe came from says sometimes she just cuts the strips and kind of slops them together for a random look.)    Brush with egg.  Bake at 375 degrees for approximately 25 minutes.

**For your frozen loaf:  Make sure you begin thawing it first thing in the morning!