Slow Cooker BBQ Pulled Pork Sandwiches

Here it is June and this is my first post since April. I’ve been a busy gal….ok, a very tired gal and I’ve had to put some things on the back burner for a while. But alas, I’ve returned and trying to get things up and moving once again. Not only have these last few months flown by, but it feels like we are in the middle of summer down here in the good old South. 90 and 95 degree weather means cooking without heating up the house. So once again it’s time for another slow cooker meal…BBQ Pulled Pork Sandwiches.

Here’s What You Need:

a pork roast, one bottle of your favorite BBQ sauce, honey and BBQ rub (recipe will follow shortly).

I also like to add some of this little guy right here:

I like that sweet, but tangy with a little kick in your mouth kind of BBQ sauce on my pulled pork. You can use as much or as little as you like…or you can not use it at all.

Sprinkle the BBQ dry rub on both sides of the roast.

Then I like to rub it all over with my hands to make sure it’s evenly coated.

Place the pork roast into the slow cooker.

Then squirt a little honey over it.

 

 

 

Next is the hard part. Grab that bottle of BBQ sauce and pour half of the bottle over the roast.

I sometimes use Dad’s homemade BBQ sauce instead of the bottled kind, but I’m going for minimal fuss this time.

Add a few dashes of the hot sauce. Again you can skip this.

Stir the sauce around a bit to mix up the honey and hot sauce.

Throw on the lid to the slow cooker and cook on low for 6 to 7 hours.

Carefully remove the roast and place on a large dish. Using two forks, shred the pork. It’s ok to sample as you are shredding, just remember other people are eating this too so save some for them. If it’s just you….well…no one is looking.

Place the pork back into the slow cooker where all those yummy juices are still simmering around.

Add more BBQ sauce, this will help make the juices thicker. I also add a few more dashes of hot sauce as well.

Stir it all together once more, then continue to cook another 30 to 45 minutes.

Serve on hamburger buns.

Enjoy!

Slow Cooker BBQ Pulled Pork Sandwiches

Ingredients:

2 1/2 to 3 lb. pork roast, any desired cut.
honey, to taste
BBQ dry rub (recipe follows), to taste
1 bottle of BBQ sauce
hot sauce, to taste (optinal)

Ingredients for BBQ Rub:

2 TBS. brown sugar
2 TBS paprika
2tsp. onion powder
2 tsp. garlic powder
2 tsp. dried thyme
1/2 tsp. cajun spice
1/4 tsp. salt

Directions:

Mix all ingredients together.

Directions:

Sprinkle the BBQ dry rub on both sides of the roast, rub evenly to evenly coat both sides. Place in slow cooker. Drizzle desired amount of honey, then pour 1/2 of BBQ sauce over pork. If desired, add hot sauce to taste, then stir sauce over the roast to mix all ingredients. Cook on low for 6 to 7 hours.

Carefully remove the roast into a large dish and shredd with two forks, then add back into slow cooker. Pour more of the BBQ sauce over the shredded pork, then add few more dashes of hot sauce if desired. Stir all together and continue cooking for 30 to 45 minutes.

Serve over hamburger buns.

 

 

Chorizo Burgers with Guacamole

I love a good burger, who doesn’t right? A few weeks ago at a local grocery store, I found some really good Chorizo, so I thought why not try making Chorizo burgers. Hubby and I were really pleased with the way they came out…very flavorful and juicy. In this recipe I used Swiss cheese, but I think pepper jack would go very nicely too.

Here’s what you need:

Guacamole

ground beef, Chorizo ( I used Mexican Chorizo), Worcestershire Sauce, onion powder, garlic powder and sliced Swiss cheese.

Most Chorizo has garlic and paprika and sometimes a little chili peppers in it, so you don’t need to add much seasoning.

Place the ground beef and Chorizo in a bowl.

Then add the Worcestershire sauce, onion powder and garlic powder.

Mix all together.

Form into patties, making sure to make a slight indentation in the middle of each patty. This will help the patties stay an even shape when cooking.

In a cast iron frying pan, add about 1 to 2 Tbs of canola oil. Heat pan on high heat.

Add patties to the pan and turn heat down to medium high. Cook about 5 minutes.

Gently turn the patties over and continue cooking for another 5 minutes.

Place cheese slices on top of each patty. As you can see I left one bare, yes on purpose, because I had one request for no cheese. For shame…no cheese. Cheese makes everything better.

Reduce heat to medium low and cover the pan.

Cook for about 1 minute longer or until cheese is melted.

Remove from pan and place on hamburger buns. Top with Guacamole.

Enjoy!

Chorizo Burgers with Guacamole

Ingredients;

Guacamole

1/2 Ib. ground beef
1/2 uncooked Chorizo; removed from casings
1 Tbs. Worcestershire Sauce
1 Tbs. Onion powder
2 tsp. Garlic Powder
sliced swiss cheese

Directions:

In a bowl, add the ground beef, Chorizo, Worcestershire sauce, onion powder and garlic powder. Mix all together. Form into patties, making sure to make a slight indentation in the middle of each patty. This will help the patties stay an even shape when cooking.

In a cast iron frying pan, add about 1 to 2 Tbs of canola oil. Heat pan on high heat. Add patties to the pan and turn heat down to medium high. Cook about 5 minutes. Gently turn the patties over and continue cooking for another 5 minutes.

Place cheese slices on top of each patty. Reduce heat to medium low and cover the pan. Cook for about 1 minute longer or until cheese is melted.

Remove from pan and place on hamburger buns. Top with Guacamole.

Grilled Chili Cheese Sandwiches

When I was a little girl, my dad would make the best grilled chili cheese sandwiches. It was simple, yet a great way to use up any left over chili that we had from the night before. Yes, I do mean hot dog chili…without beans. I was feeling nostalgic so I made these for dinner for hubby and I.

For the chili:
This is my mom and dad’s recipe.

In a large pan over medium high heat, brown 1 to 1 1/2 lb.s of ground beef. Drain if needed.

Turn heat down to medium.Pour in….or squeeze in…about 3/4 cup of ketchup.Yep, you read right, not tomato sauce, just good old ketchup. You may want to add more if the mixture seems too dry.

Then add 1 tsp. onion powder.

1 Tbs. Chili powder.

Stir together and simmer on medium low for about 5 minutes. Yes, that’s it. I told you it was simple. You can add this on top of hot dogs or on top of a good cheeseburger.

For the Grilled Chili Cheese Sandwich:

Butter desired amount of sliced bread. I used Italian, but you can use sourdough or even just plain sliced white bread.

Heat a grill pan to medium heat. Place bread on pan buttered side down. Top with chili.

Then add some sliced cheese. I used Provolone, but you can use any kind you wish. Cheddar or Swiss are yummy as well.

Top with another slice of bread, butter side up.

Heat until bread turns golden, then carefully turn over and heat the other side.

Then serve with chips or fries.

See how easy that was.

Grilled Chili Cheese Sandwiches

Ingredients for chili:
1 to 1 1/2 ibs ground beef
3/4 Cup ketchup
1tsp. onion powder
1 Tbs. chili powder

Directions:
Brown ground beef in a large pan on medium high heat. Drain if needed. Reduce heat to medium. Add ketchup, onion powder and chili powder. Stir well to combine. Reduce heat to medium low and simmer for 5 minutes.

Ingredients for Chili cheese sandwich:
Chili
sliced bread
sliced cheese

Directions:

Butter desired amount of sliced bread. Heat a grill pan to medium. Place bread on to pan buttered side down. Add chili then top with sliced cheese. Top with another slice of bread, butter side up. Heat until bread turns golden, then carefully turn over and heat the other side.

Then serve with chips or fries.

Chicken Salad Sandwiches

Sometimes I crave a really good chicken salad sandwich. I do confess…I seem to have many food confessions lately….I do at times make homemade chicken salad using canned chicken. Not that there is anything wrong with that of course, it can be quick, but there is nothing better than using fresh chicken. Most of the time I use chicken breasts, but if I find boneless, skinless chicken thighs on sale, I will use that.

One other food confession I must make, I forgot to get some good bread to make the sandwiches, but as you can see in the picture, I had some hamburger buns on hand. They were just as tasty too. 

Here’s what you need:

2 lbs of boneless, skinless chicken, mayonnaise, salt, cracked pepper, celery seed and dill weed.

Place chicken in a roasting pan.

Drizzle a little olive oil over the chicken. Yes, I noticed that I was so intent on taking the picture while drizzling the olive oil, that the oil completely missed the chicken in that shot. I promise, in the end, all the chicken was well oiled. 

Sprinkle on a little salt. 

Then the pepper, celery seed and dill weed. Use as much or as little as you like. Turn chicken pieces over and repeat with oil, salt, pepper, celery seed and dill.

Cook chicken in oven at 375 degrees for about 20 minutes or until no longer pink.

Let chicken cool.

Chop chicken into small pieces.

Place in a large bowl.

Add mayonnaise. I used about 1 cup, but again you can use as little or more if you prefer.

Mix well. Taste after mixing and add more celery seed or dill if needed. I like lots of dill in mine, so I always end up adding more. 

Serve on bread

Enjoy!

Chicken Salad

Ingredients:

2 lbs. bonless, skinless chicken

salt and cracked pepper to taste

1 tsp. celery seed (more or less to taste)

1 tsp dill weed (more or less to taste)

1 cup mayonnaise

Directions:

Place chicken in a roasting pan. Drizzle a little olive oil over the chicken. Sprinkle on salt, pepper, celery seed and dill. Turn chicken pieces over and repeat with oil, salt, pepper, celery seed and dill.

Cook chicken in oven at 375 degrees for about 20 minutes or until no longer pink. Let cool. Chop chicken into small pieces, then place in a large bowl. Add mayonnaise. Mix well. Taste after mixing and add more celery seed or dill if needed.

Serve on bread.

 

Turkey Burgers

I made up this recipe a few years back when I wanted something different than a regular burger, not to mention a little healthier. I have had a few of my family and friends make that face when I mention turkey …you know that face..the squinched upper lip look. But then they taste it and realize that it’s actually pretty darn good.

These can be cooked on the grill or in a pan.

Here’s what you will need:
lean ground turkey
onion
mushrooms
cajun spice
Worcestershire sauce
BBQ sauce
salt
olive oil

finely chop 1/2 of a small onion.

finely chop some mushrooms as well. 

place ground turkey in a bowl.

add your favorite BBQ sauce.

then the Worcestershire sauce.

How many people do you know that can actually say that word? 

sprinkle in the Cajun spice. If you like it spicy add more.

then the mushrooms.

The mushrooms are important because it will add moisture to the turkey as it cooks. Since the mushrooms are finely chopped you really can’t taste them. I know this because my husband hates mushrooms.

So sshhh…. don’t tell.

I will deny everything.

then throw in the onions.

and salt

mix well.

form into patties.

Drizzle olive oil onto each patty.

Sprinkle with salt.

Heat a nonstick skillet over medium high heat. Add patties olive oil/salt side down. Drizzle olive oil and salt onto other side of patties.

Cook for 5 minutes.

Turn and cook for about 1 minute more. Cover and turn down the heat to about medium low. Continue cooking another 5 minutes, then uncover and cook on medium high for another minute or until done.

But wait. What about all those leftover mushrooms and onions you may still have that you didn’t use?

This is optional, but it tastes yummy on top of that turkey burger…..

Roughly chop the remaining mushrooms

Chop the leftover half onion

in a small pan, drizzle in some olive oil.

add mushrooms, onions,  2 tsp. of dried sage and salt.

Cook on medium high heat, stirring often. 

When the mushrooms start to turn brown and the onions soften, add 1 tbs. of butter.

There is butter in the pan, but by the time I actually took the picture most had melted.

Yep, I’m so skilled with a camera.

Stir and serve on top of burger.

Enjoy!

Turkey Burger
Ingredients:

1 lb. lean ground turkey
1 heaping tbs. BBQ Sauce
1 Tbs. Worcestershire sauce
1/2 Tbs. Cajun spice
1/3 cup finely chopped mushrooms
1/3 cup finely chopped onion
salt to taste
olive oil

Directions:

Place turkey in a bowl. Add BBQ sauce, Worcestershire sauce, Cajun spice, mushrooms, onions and salt; mix well.

Form into patties. Drizzle olive oil onto each patty. Sprinkle with salt.

Heat a nonstick skillet over medium high heat. Add patties olive oil/salt side down. Drizzle olive oil and salt onto other side of patties. Cook for 5 minutes. Turn and cook for about 1 minute more. Cover and turn down the heat to about medium low. Continue cooking another 5 minutes, then uncover and cook on medium high for another minute or until done.

For the Mushroom/Onion topping:

Roughly chop the remaining mushrooms.

Chop the leftover half onion.

In a small pan, drizzle in some olive oil. Add mushrooms, onions, 2 tsp. of dried sage and salt. Cook on medium high heat, stirring often.
When the mushrooms start to turn brown and the onions soften, add 1 tbs. of butter. Stir and serve on top of burger.

 

Saucy Parmesan Chicken Sandwich with Swiss, Bacon and Caramelized Onions

This sandwich is a great way to use up that left over spaghetti sauce that you might have. You know what I’m talking about, when you don’t have enough to use over noodles, but enough left over that you just can’t bring yourself to throw away.

I do have to warn you, this sandwich is messy but oh so good. 

Start by slicing one small onion.

In a small sauce pot, melt some butter and add olive oil.

Throw in the onions. Stir, then cook on low.

Stir occasionally until they are soft and turn a nice golden color. This should take about 15 to 20 minutes.

Spray a wire baking rack with non stick spray. Place on a baking sheet. Lay 2 slices of bacon per sandwich on rack. 

If you are a bacon addict like me, you may want to throw on a few more slices because you know you will end up eating some before it goes on the sandwich. 

cook in the oven at 375 degrees until crispy.

In a shallow dish, combine 2 eggs.

Give them a little whisk. 

Add a few drops of hot sauce. This is optional, but it adds a little flavor to the eggs.

In another shallow dish add some Panko bread crumbs…you can use Italian if you like. I like panko for the crunchiness. Is crunchiness even a word?

Throw in some dried parsley.

then add in some cheesy goodness in the form of shredded Parmesan cheese. 

You can shred your own as I do at times, or you can get the preshredded. I like to keep this on hand when I don’t feel like pulling out the grater….ok when I’m feeling lazy and want results now.

Mix the bread crumbs, parsley and cheese together.

Next you will need boneless, skinless chicken thighs or breasts which ever you prefer. For this recipe I had some chicken thighs on hand. They are cheaper and to me, have a little more flavor. 

dip chicken in egg.

Then dredge in bread crumb mixture coating both sides.

Add some oil to the bottom of a frying pan (just enough to cover the bottom). 

Add chicken to the pan and cook on med. high heat for 5 minutes. Turn chicken over and cook about 2 minutes. 

turn the heat down to med. low. Cover the pan and continue to cook about 10 minutes or until chicken is done.

As the chicken is cooking, check to make sure that the crust is not getting too brown. I learned this the hard way. If so, turn the chicken over. 

Take the chicken out of the pan and set aside. Yes, I know it’s hard after smelling that delicious aroma of fried chicken, but don’t eat it just yet….you’re in the homestretch…..it will be worth the wait I promise.

Now for the assembly. 

you will need a sturdier bread then plain loaf of bread. I used Italian, but you can use sourdough as well. Butter each piece. On a baking sheet, lay what will be the bottom of the sandwich buttered side up.

Place chicken on the bread.

add a slice of Swiss cheese on top of chicken.

Warm up spaghetti sauce and spoon some over cheese. 

add caramelized onions over the sauce.

next comes the bacon.

top with bread butter side down.

Place in oven at 425 degrees. Cook until top of bread becomes lightly browned and cheese is melted.

Grab plenty of napkins and enjoy!

Saucy Parmesan Chicken Sandwich with Swiss, Bacon and Caramelized Onions

Ingredients:

Sliced Bread, Italian or sourdough

1 small onion, sliced

1 TBs. Butter (for the onions)

bacon, 2 slices per sandwich

2 eggs

hot sauce (optional)

1 cup panko bread crumbs

2 Tbs. dried parsley

1/2 cup shredded Parmesan cheese

boneless, skinless chicken thighs or breasts (1 per sandwich)

spaghetti sauce

sliced Swiss cheese

soft butter for the bread

In a small sauce pan, melt butter and add some olive oil. Add onions and cook on low until caramelized. Set aside.

Spray a wire baking rack with non stick spray. Place on a baking sheet. Lay 2 slices of bacon per sandwich on rack. Cook in the oven at 375 degrees until crispy. Set aside.

In a shallow dish, add eggs and hot sauce. Whisk until blended.

In another shallow dish add some Panko bread crumbs, parsley, and cheese. Blend well. Dip chicken in egg, then dredge in bread crumb mixture coating both sides. Add oil to a frying pan. cook chicken on med. high heat for 5 minutes. Turn over and cook about 2 minutes more. Cover, continue cooking chicken on med. low heat for about 10 minutes or until chicken is no longer pink. 

Butter each piece of bread.  On a baking sheet, lay what will be the bottom of the sandwich buttered side up.Place chicken on the bread, then Swiss cheese, sauce, onions and lastly the bacon. Top with bread butter side down. Place in oven at 425 degrees. Cook until top of bread becomes lightly browned and cheese is melted.

Oven Baked Chicken Sandwich

I had one lonely chicken breast in my freezer that I knew I had to use up soon. So I thought a chicken sandwich might be pretty good. Of course you can use more than one chicken breast. You might have to double the rub mixture if using several chicken breasts.

Here’s what you need:

Boneless,skinless chicken breast, paprika, onion powder, garlic powder, thyme, rosemary, Cajun spice (i forgot to include it in the picture) and olive oil.

Place chicken breast between wax paper (plastic wrap will work fine also) and with a meat mallet or in my case, a rolling pin, pound until thin. This is also a great way to relieve stress. I need to do this step everyday.

That is one big chicken breast.

mix together paprika, onion powder, garlic powder, thyme, rosemary and Cajun spice. Stir in olive oil, enough until mixture is at a spreadable consistency. Add a little salt if desired.

spread mixture on both sides of chicken. Marinate for an hour in refrigerator.

place a wire rack on a small baking sheet and spray with non stick spray. if you don’t have a wire rack, just spray baking sheet. Place chicken on wire rack and bake at 400 degrees for about 20 minutes until no longer pink.

This is optional, but I topped the chicken with 1 Tablespoon of butter.

Spread your favorite condiments on a bun and enjoy!

Oven Baked Chicken Sandwiches

1 Boneless, skinless chicken breast

1/2 tsp. paprika

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. thyme

1/2 tsp. rosemary

1/2 Cajun spice

1 Tbs. butter

olive oil

Pound chicken breasts until thin. Mix together  paprika, onion powder, garlic powder, thyme, rosemary, Cajun spice.  Stir in olive oil, enough until mixture is at a spreadable consistency. Add a little salt if desired. Spread mixture on both sides of chicken. Marinate for an hour in refrigerator.

Place a wire rack on a small baking sheet and spray with non stick spray. Place chicken on wire rack and bake at 400 degrees for about 20 minutes until no longer pink.

Top with butter.