Category Archives: Sandwiches

Hawaiian Joes

Here’s a fun twist on a old favorite.  While I love making foods the old-fashioned, traditional way, sometimes it’s nice to change things up a bit too. 

These Hawaiian joes are different enough that you won’t feel like you’re making the same old thing again, but not so different that everyone won’t still enjoy them.  As soon as I saw them on Tasty Kitchen, I knew I wanted to try them.  Jay and I both loved them!

I will say that the original recipe called for 2 slices of chopped bacon, but I left that out, and I would do so again in the future.  I didn’t think the recipe needed it.

To get started, we need some ground beef, and some chopped onion, red bell pepper, and garlic.

 

Throw all that into your skillet, and cook until the ground beef is cooked through and the veggies have softened. 

Now add all the sauce ingredients.  If you’re thinking that tomato sauce looks mighty strange, it’s because I had to make an emergency substitution with a can of tomato soup.  I didn’t realize I was out of tomato sauce!

After simmering for 10 minutes, it’s time to add your pineapple into the mix.  Fresh is best, my friends, but I guess I won’t hold it against you if you want to use canned pineapple.

Stir the pineapple in, and get everything all combined.  As you can see from the consistency, these will be fairly messy (or should I say sloppy? 🙂 ) Hawaiian joes, so make sure there are plenty of napkins around. 

Time to eat! Yum! 

Hope y’all have a wonderful, relaxing Sunday!

Hawaiian Joes

Ingredients:

  • 1 1/2 lbs ground beef
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 Tb rice wine vinegar
  • 1/4 cup soy sauce
  • 3 Tb Worcestershire sauce
  • 8 (ounce) can tomato sauce
  • 3 Tb tomato paste
  • 1/2 cup brown sugar
  • 1 cup diced pineapple

Directions:

Brown ground beef along with onion, bell pepper, and garlic in skillet.  Drain off any fat.  Add all remaining ingredients, except pineapple.  Mix together well, then simmer for 10 minutes.  Stir in pineapple and season with salt and pepper to taste.  Serve on hamburger buns.

This recipe is linked with:

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Filed under Beef, Sandwiches, Stove-Top Meals

Hellman’s Jazzed Up Tuna Salad

Last week was a quiet week around here in Cat’s kitchen.  I didn’t really make any new recipes, I mostly stuck to some of my comfort food favorites.  This week, however, I plan on having quite a few new recipes to share!  To begin with this morning, I’m bringing y’all this tuna salad recipe which would make a great weekday lunch.  I found the recipe in the latest Cooking Light magazine of all places.  It was a Hellman’s advertisement that had a few different sandwich recipes listed.  I changed the title of it because I didn’t like the original and because, well, I can do that on my blog.  And doesn’t a jazzed up tuna salad just sound appealing?? 🙂

The Hellman’s recipe calls for this to be served in pita bread pockets, which I think would be great, though I plan to use whole wheat tortillas and make wraps.  Or you could just slap some between two slices of bread and call her good.  Whatever appeals to you 🙂

Hope y’all have a great start to the work week!

Hellman’s Jazzed Up Tuna Salad

Ingredients:

  • 2 cans of tuna, drained and flaked
  • 1/3 cup Hellman’s mayonnaise
  • 1/4 cup EACH finely chopped celery, diced apple, dried cranberries, and chopped pecans
  • 4 slices cheddar or American cheese, diced
  • 2 Tb minced sweet onion

Directions:

Combine all ingredients in a medium bowl.

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Filed under Salads, Sandwiches, Seafood

Make Ahead Lunch Wraps

Can it really be Monday already?  Whew, how the weekend flies by!  If you’re looking for quick and easy meals to take for your work lunches, then this post is for you.  I used to make these regularly a very long time ago, and now that I’m working again I dug the recipe back out. 

These wraps couldn’t be easier to make, and feel free to customize them to your tastes.  Some extra veggies such as shredded carrots or corn would be nice additions to the beans and rice mixture, but I do prefer to keep them simple myself.  Just a few ingredients are all you need.

Here’s how you want to fill and roll them up.

Have a great Monday everyone!  That’s right, a GREAT Monday.  It is possible.  Think positive! 🙂

Make Ahead Lunch Wraps

Ingredients:

  • 1 can black beans, drained and rinsed
  • 2 cups cooked brown rice
  • 1/2 cup salsa (if your salsa is very liquidy, you may want to drain it a bit)
  • Monterey Jack cheese with jalapeno peppers
  • 8 large flour tortillas

Directions:

Combine the black beans, rice, and salsa.  Spoon an equal amount down the center of each tortilla.  Top with Monterey Jack cheese (I didn’t specify an amount for this, just add it to taste).  Fold in the sides and roll up, burrito style.  Wrap each in plastic wrap, then place in a ziploc bag.  Place bag in the freezer, and take out wraps as you need them.  They should keep for several months.

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Filed under Sandwiches, Vegetarian

Rosemary Chicken Salad Wraps

I am of the opinion that one can never have too many chicken salad recipes.  So even though I already have several that I love, I’m always looking to try new ones as well.  This recipe from Cooking Light is going to go down as one of my all-time favorites I think.  Absolutely delicious, and great to take for lunch during the week.  The recipe calls for the chicken salad to be served on whole-grain bread, but I decided to use whole-grain tortillas instead and make wraps.  You do whatever makes you happy as well.

I also didn’t purposely post two recipes with rosemary this week, it just somehow happened!  This chicken salad does call for fresh rosemary, and I think in something such as a salad fresh herbs really make a difference.  But if you can’t get it, just use one-third as much of the dried stuff.  As far as the chicken goes, I just browned mine in the skillet, then chopped it up.  And I couldn’t find smoked almonds, so I just bought sliced almonds and toasted them.

Rosemary Chicken Salad Wraps

Ingredients:

  • 3 cups chopped roasted chicken breasts
  • 1/3 cup chopped green onions
  • 1/4 cup chopped smoke almonds
  • 1/4 cup plain yogurt
  • 1/4 cup mayonnaise
  • 1 tsp chopped fresh rosemary
  • 1 tsp Dijon mustard
  • pinch of salt and pepper
  • lettuce leaves
  • whole-grain tortillas

Directions:

Combine all ingredients except lettuce and tortillas.  Place a lettuce leaf in center of tortilla.  Spoon chicken salad over top, then fold in the ends of the tortilla and roll up.

This recipe is linked to Tasty Tuesday.

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Filed under Chicken, Salads, Sandwiches

Pioneer Woman’s Make-Ahead Muffin Melts

Tonight’s post will be a short one, my friends, because I can feel the couch calling to me, telling me to come curl up on it with a good book and a cup of hot tea.   Resistance is futile.

And please don’t let the picture quality from my cheap digital camera and the fact that I was too hungry to fiddle around with it much deter you from making this super good recipe.  The Pioneer Woman really does know her stuff. I’ve tried a few of her recipes, and they have all been absolutely delicious. When I saw this one on her blog, I decided then and there that I just had to make it.  Boy, am I glad I did. 

Do yourself a favor and make this recipe as well.  It can be found here.  I didn’t have any English muffins, so I used freshly baked homemade bread instead.  Not a bad trade-off I’d say 🙂

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Filed under Breakfast/Brunch, Sandwiches

Peanut Butter, Bananas, and Dates, Oh My

I think I have found my absolute favorite flavor combination in the entire world!  At least until I eat so much that I’m sick of it, which is a distinct possibility.  We all know how well peanut butter and bananas go together, and I got the idea of adding dates (and cinnamon, actually) from Ellie Krieger’s cookbook So Easy which has a recipe in it for breakfast wraps with those ingredients.  I liked that idea, but then I decided to see what else I could create with my favorite new flavor combo.

The first thing I came up with was peanut butter, banana, and date oatmeal.  It turned out super and makes a nice healthy breakfast that doesn’t taste “healthy”.

And then I thought, Why not slap it all between some slices of bread and make a grilled peanut butter, banana, and date sandwich?  Well, I think that was just about the best idea I’ve had in a long time!

One thing I want to mention is that I ALWAYS buy natural peanut butter.  In fact, I buy it in bulk at a local bulk foods store.  I love that it has one ingredient and one ingredient only-roasted peanuts.  After all, it is peanut butter.  I want to taste the peanuts, not the trans fats and other additives.  If you’ve never tried natural peanut butter, I really encourage you to do so.  I know I’ll never go back to those other processed peanut butters, the flavor is just so inferior.  So that’s my recommendation for the day! 🙂

And now here are the recipes.  The ingredients are mostly just an approximation, it’s the combination of them that’s the important thing.  Give these a try! 🙂

Peanut Butter, Banana, and Date Oatmeal

Ingredients:

  • 1 ripe banana, mashed
  • 1 heaping Tb of peanut butter
  • 2 dates, chopped
  • pinch of cinnamon
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup water
  • 6 Tb milk

Directions:

Add oats and water to a small saucepan.  Cook over medium heat, stirring, until mixture begins to thicken, about 5 minutes.  Add remaining ingredients.  Cook and stir until mixture is heated through and thickened.

Peanut Butter, Banana, and Date Grilled Sandwich

Ingredients:

  • 1 banana, sliced
  • 2 dates, chopped
  • peanut butter
  • pinch of cinnamon
  • 2 slices of bread
  • butter

Directions:

Spread one slice of bread with peanut butter.  Layer banana slices on top, sprinkle with dates and a pinch of cinnamon.  Place the other slice of bread on top.  Melt some butter in your skillet, then grill the sandwich until toasty brown on both sides.  Yum!

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Filed under Breakfast/Brunch, Sandwiches, Vegetarian