Italian Sloppy Joes

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`On Saturday night it was Spaghetti Saturday. There was left over meat sauce and so I decided to make these Italian Sloppy Joes that I saw on the Pioneer Women’s website. That is such a genious idea and they were really delicious. I always have left over garlic toast too so they were so easy to make! Try these whenever you have left over spaghetti sauce. I did not use the Pionner Women’s recipe but the spaghetti sauce recipe that my mom always made for me and brother. I’ll post that recipe for everyone.

I can’t believe Thanksgiving is in two weekends! That is crazy. I am in charge of bringing the alcoholic beverage and I’m going to bring a smoked turkey breast. Been wanting to try smoking a turkey since I got my smoker and for a drink I’ll probably bring a fruity Sangria.

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Italian Sloppy Joes

Ingredients:

6 slices of Garlic Bread
Leftover Spaghetti Sauce
1 cup of mozzarella cheese

Directions:

Bake garlic bread according to package and keep the oven on after you’ve baked the garlic toast. Place about 1/2 cup of leftover meat sauce on top of the garlic bread and sprinkle with cheese. Bake the sloppy joes in the oven until the cheese has melted or until the sauce has warmed up enough.

Peppered Pork and Parmesan Sanwiches

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On Saturday mornings I like to watch Food Network up until about 10am and then I go to my cycling class at 10:30. On Saturdays they have a new show on called Heartland Table with Amy Thielen. The show takes place in Minnesota which is one of my next door neighbors. That I really like. I like her style of cooking too. She made these peppered pork and parmesan sandwiches on Saturdays show and I wanted to make them that night but I waited until Monday night. You can make the flat bread dough the night before and just keep it covered in your fridge overnight. These are great sandwiches and I can’t wait to take them to work tomorrow. The flat bread in my pictures look somewhat huge but they aren’t. :)

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I also made the caramelized onion dip that was on her show and that was sooooo good. I just love the smell of onions caramelizing in a pan. That and the smell of bacon cooking in oven. I’d definitely make these sandwiches again and the dip!

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Flatbread:

3/4 teaspoon active dry yeast
Pinch of sugar
3 tablespoons extra-virgin olive oil, plus more for oiling
1 1/2 teaspoons salt
3 1/4 cups bread flour

Peppered Pork Loin:

1/2 teaspoon sugar
Fine sea salt
One 3 1/2-pound pork loin roast, fat cap left on
3 tablespoons black peppercorns
5 tablespoons butter
6 cloves garlic, finely grated
3 tablespoons apple cider vinegar
2 tablespoons chopped fresh thyme
2 tablespoons canola oil

Doctored Aioli:

1 cup mayonnaise, such as Kraft Homestyle
6 tablespoons extra-virgin olive oil
Pinch of salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, finely grated
Zest and juice of 1 lemon (2 tablespoons juice)
3 ounces Parmesan, shaved thinly
2 cups arugula

Directions

For the flatbread: Combine the yeast, sugar and 1/4 cup lukewarm water in a small bowl and let the yeast puff up and proof.

Pour the yeast mixture into a large bowl and add 1 cup lukewarm water, the oil and salt. Add 1 cup of the flour and whisk until smoothly combined. Switching to a wooden spoon, add the rest of the flour and stir until you have a soft dough. Rub the dough with a bit more oil, press a square of plastic wrap to its surface and let it rise at room temperature until doubled in size, about 1 hour.

Punch down the dough, transfer it to an oiled plastic bag and let it proof in the refrigerator at least 4 hours or as long as 3 days.

For the peppered pork loin: To give the roast a quick cure for added flavor, stir together the sugar and 1/2 teaspoon salt, rub the mixture all over the roast and refrigerate for 1 hour or as long as overnight.

Preheat the oven to 375 degrees F.

Blot the roast dry. Crush the peppercorns with a mortar and pestle (or in a spice-devoted coffee grinder) to a medium-coarse texture. (Some will be finely ground, but you want the larger pieces to resemble cracked pepper.) Rub the pepper into the meat, saving what doesn’t stick for the marinade.

Heat a small saucepan over medium-low heat, and add the butter and garlic. Cook until the butter bubbles; add the vinegar, thyme and remaining black pepper, and remove from the heat.

Sprinkle the pork with 1 teaspoon salt. Heat an ovenproof skillet large enough to fit the pork roast over high heat and add the oil. Brown the meat quickly on all sides.

Brush the meat generously with some of the pepper mixture, put the skillet in the oven and roast for 10 minutes. Remove the skillet, roll the roast to another side and baste it with more of the pepper mixture. Continue to roast the meat, removing it from the oven every 10 minutes or so to flip and mop, until an instant-read thermometer inserted in the center of the roast reads 145 degrees F, about 50 minutes total.

Transfer the meat to a platter and let it rest for at least 10 minutes, rolling the pork around to sop up its exuded juices. Refrigerate the pork until using. (The pork could also be sliced and served hot at this point.)

For the doctored aioli: Stir together the mayonnaise, olive oil, salt, pepper, garlic and lemon zest and juice in a medium bowl. Refrigerate until using.

Heat a grill over high heat. Generously oil a baking sheet. Divide the flatbread into eight portions on the baking sheet. Press the dough into thin rounds, about 8 inches in diameter.

Grill the breads over medium-high heat, closing the lid right after putting them on and flipping and turning to avoid any flare-ups. Each flatbread will take about 2 minutes to cook.

Slice the pork very thinly. Spread some aioli across the flatbreads and pile some pork on one side of each. Top with shaved Parmesan and a handful of arugula. Fold the sandwiches in half and pile them on a platter for serving.

Sesame Toasts with Poached Egg & Avocado

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I found this recipe in the new Martha Stewart Living magazine that all the sudden I started getting in my mail. I was a subscriber to Every Day Food and someone on my facebook page informed me that Every Day Food was no longer going to published. BUMMER! This new magazine is pretty good though. It gives you ideas for your home a long with a section of recipes to try. So, I think I’ll keep it.

I’ve been trying to eat a lot healthier lately and I’ve already lost 2 pounds since joining the gym. Yay! This sandwich is a really healthy lunch to eat and you get your protein from the egg. Toast some whole wheat/whole grain bread. Poach and egg and mash up some avocado. Season to your liking.  Avocado is so good on almost everything, I even like it on top of some sardines and tuna.

 

Slow Cooker Buffalo Chicken Sandwiches

I made these for treat day and the sandwiches were a big hit. The buffalo wing sauce makes the chicken really runny, and everyone thought that it could have been a little bit thicker. Next time, I’m going to try adding some flour or cornstarch to thicken the sauce up a bit. They were calling them buffalo sloppy joes.  Ha ha.

The recipe makes a lot. I ended up doubling the recipe and used 6 pounds of boneless chicken, and now I have a lot of buffalo chicken to use up. That’s ok though, because I am a buffalo chicken lover freak and I look forward to using up the leftovers. Too bad the husband doesn’t like buffalo chicken, he’s missing out.

Servings: 8

Points Plus: 4 (just chicken, sauce, and seasoning)

Slow Cooker Buffalo Chicken Sandwiches

Ingredients

  • 3 pounds boneless skinless chicken breasts (defrosted)
  • 1 package ranch seasoning mix
  • 1 bottle Frank's Hot Sauce or Wing Sauce
  • hamburger buns
  • swiss cheese slices
  • Ranch dressing

Directions

Step 1
Place 1st 3 ingredients into a slow cooker and cook on low for 6 hours. Use to make sandwiches, quesadillas, nachos, whatever you like.