Meatball Subs

My entire family loves this recipe, especially my kids.  It's super easy and very delicious!

Meatball Subs

• THIS recipe of meatballs (I half the recipe for my subs)
• 8 hoagie rolls
• 1 cup ketchup
• 3/4 cup brown sugar
• 1/4 tsp. garlic powder
• 1/2 tbsp. dried minced onion
• 1/4 tsp. liquid smoke
• Parmesan cheese

In medium bowl, combine ketchup, brown sugar, garlic powder, onion, and liquid smoke.  Combine and pour over meatballs in medium baking dish.  Cover and bake at 350 for 1 hour.  Serve on hoagie rolls and sprinkle with Parmesan cheese.  Enjoy!

Monterey Chicken Sandwiches

Here is yet another sandwich-on-a-croissant recipe. Like I have said before, and will say again, sandwiches are ALWAYS better on a croissant! I'm sure there are some exceptions, but for the most part...

Monterey Chicken Sandwiches

4 boneless, skinless chicken breasts

1 bottle "homemade" ranch dressing (I use the Hidden Valley mix)

2 cups bread crumbs

4 slices Monterey Jack Cheese

1 tomato, sliced

Lettuce

Avocado

4 large Croissants, sliced in half

Dip the chicken breasts in ranch dressing, then in bread crumbs. Cook in skillet on medium-high heat, turning once until cooked through. Place a slice of cheese on the chicken right after you are done cooking it, but so that it still melts. Place chicken breast on bottom half of croissant, and top with lettuce, tomato and avocado. Smear a little Ranch dressing on top half of croissant, and place on top of sandwich. Enjoy!

Chicken Salad Sandwiches

This is one of my favorite recipes to make. Just look at that flaky croissant. Sandwiches are always better on croissants. Always. These sandwiches follow my 3 magic rules: Fast & Easy. Cheap. Delicious. And they make great left-overs. If you are not a left-over person, like myself, then you will love these.

Chicken Salad Sandwiches

• 4 chicken breasts
• 1 cup sour cream
• 3/4 cup mayo
• 2-3 Tbsp. white vinegar
• salt, pepper, and garlic salt to taste
• 3 green onions, chopped
• 3 ribs of celery, chopped
• 1 cup grapes (red or green), halved
• 12 croissants

Place chicken breasts in crock pot and cover with 1/2 cup of water. Cook on low 8 hours. Place chicken in large bowl and shred. In separate bowl, combine sour cream, mayo, vinegar and seasonings. Add to chicken. Next, mix in green onions, celery, and grapes. You may want to add more sour cream/mayo mixture depending on how moist or dry you want your sandwiches. Refrigerate. Serve on croissants.

Josh's Homemade Hamburger Patties

Today I am sharing my husband's mouth-watering recipe for homemade hamburger patties.  Now, I must tell you that I had to beg him to let me publish this recipe.  Beg!! I owe him big time, but he finally let me share it.  They really are that good. They are better than any hamburger I have ever tasted; perfectly juicy on the inside, and grilled just right on the outside. 

Let me tell you a few tips before I divulge this recipe.  When making the patties, form the meat-mixture into a ball, between 1/4-1/3 lb.  Then, flatten them, but leave them pretty thick.  That will make them juicier and taste better.  Also, do NOT over handle the meat.  Josh made me take notes on that one.  (Kidding.)  But he did emphasize it!  You want your burgers to come out perfectly!  So, follow the steps below, then invite your friends over for the best burgers they will ever have!

Now, my husband has never measured any of these ingredients.  He just eyeballs it and mixes it up, then smells it, and then maybe adds a little extra of something.  So, I stood right beside him with my notebook and pen in hand, writing down how much of everything he put in.  I know some people can cook to taste, and others need exact measurements.  Feel free to add the ingredients to your liking, or follow what I have written down.

Josh's Homemade Hamburger Patties

• 2 pounds, lean ground beef
• 2 tbsp. dried minced onion
• 1-2 tsp. garlic salt
• 1 tsp. onion salt
• 1 tsp. parsley
• 2 tbsp. A-1 sauce
• 1-2 tbsp. worchestershire sauce
• 1/4 tsp. liquid smoke
• dash of cayenne pepper
• 1/2 tsp. ground black pepper

About a half hour before you make the patties, let the ground beef sit at room temperature.  Combine all ingredients and mix with your hands.  Divide meat-mixture into 1/4-1/3 lb. patties, leaving them pretty thick.  Do not over-mix the meat!  Grill away and serve with your favorite toppings. 

Here is a list of our favorite toppings:

• Mayo or Miracle Whip
• Mustard
• A-1 sauce
• Lettuce
• Tomato
• Avocado
• Crisp Bacon (Josh)
• Blue Cheese Crumbles (Becky)
• Sauteed Onion (Josh) or Raw Onion (Becky)
• Mushrooms (Josh)
• Swiss Cheese (Josh)
• More Crisp Bacon (Josh)



Now, I will try and work my magic and get his insanely good Steak Marinade recipe!

Ultimate Club Sandwich

"The Best Sandwich Ever" ~my husbands words, not mine. Personally, the "best sandwich ever" would be on a croissant with turkey, lots of different cheeses, avacado, mayo, and a little more cheese. But if you like Club Sandwiches, this one is a must try!

Not sure how to really put this in recipe form, so just follow these steps:

• 3 slices thick bread


• Miracle Whip


• Pesto


• Ham


• Bacon, nice and crispy


• Turkey


• Sliced Tomato


• Lettuce


• Sliced Avacado


• Pepper Jack Cheese


• Muenster Cheese or Provolone

Toast your bread. Then on the first slice, spread Miracle Whip on it. Top with ham, bacon, tomatoes, avacado, and Pepper Jack Cheese. Spread the second slice of bread with Pesto, and place on top, pesto side down.
Then spread Miracle Whip on top of that second slice, and top with turkey, bacon, lettuce, avacado, and Muenster or Provolone cheese. Take the third slice of bread, and spread the pesto on it, and place pesto side down. Secure with toothpicks and cut in half. Enjoy!