Sam’s “Big City Sliders” or “Krystal Kastle Sliders”
1 lb ground chuck
2/3 cup beef broth
2.5 oz jar strained-beef baby food
1 1/4 cups dried chopped onions
2 1/2 cups hot water
20 small dinner rolls
cheese and condiments (optional)
Place the dried onions in the hot water and set aside.
Mix the chuck, baby food and broth…it’ll be moist. Press the mixture into a 10×14 baking sheet (jelly roll sheet) making sure to even out the mixture all the way to the corners. Once it’s flattened out use a knife or spatula to cut the meat into 3 inch squares, but leave the cut patties as in the pan and stick the pan in the freezer about 10-15 mins.
Heat a large skillet (cast iron works best) or grill pan over medium-high heat. Add a handful of onion-and-water mixture to skillet. When water begins to steam (which should happen almost instantly), peel precut, frozen patties off the pan and place patties on top of onions. Cook, flipping once, to desired doneness. (Cooking time will depend on whether your patties are still frozen solid or have thawed a bit.)
After flipping, place a bun on top of each patty. On bottom bun place a dab of mustard, pickle slice and cheese. Remove patties and top bun from skillet and place on bottom bun. Repeat with the remaining onions/patties/buns.
*If you prefer you can use a straw to poke holes in the patties before they freeze. This let’s them steam and cook quicker (without having to flip them).
Easy Chicken Enchiladas
3 cups shredded Cheddar cheese, divided
2 cups shredded Monterrey Jack cheese
2 cups chopped cooked chicken
2 cups sour cream
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (4 ounce) can chopped green chilies
2 tablespoons finely chopped onion
1/4 teaspoon pepper
1/8 teaspoon salt
10 (8 inch) flour tortillas, warmed
In a large bowl, combine 2 cups cheddar cheese, Monterrey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Upside-Down Bacon Cheeseburger Pizza
8 slices bacon
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
1 1/2 cups pizza sauce
3 roma (plum) tomatoes, chopped
4 ounces shredded Cheddar cheese
1 cup milk
1 tablespoon vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Crumble and set aside 2 slices. Crumble remaining 6 slices. Preheat oven to 400 degrees F (200 degrees C). In a large saucepan over medium-high heat, saute the beef, onion and bell pepper until beef is browned. Drain, and stir in the 6 slices crumbled bacon and pizza sauce. Spoon mixture into an ungreased 9×13 inch pan. Sprinkle with tomatoes and top with the cheese. In a medium bowl, beat the eggs slightly. Mix in milk and oil, then add the flour and salt. Beat for 2 minutes at medium speed. Pour evenly over the meat mixture. Sprinkle with the remaining bacon. Bake in preheated oven for 20 to 30 minutes, or until topping is lightly puffed and deep, golden brown.
Easy French Dip Sandwiches
1 (10.5 ounce) can beef consomme
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls, split lengthwise
Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet. Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone. Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.
Italian Grilled Cheese Sandwiches
1/4 cup unsalted butter
1/8 teaspoon garlic powder (optional)
12 slices white bread
1 teaspoon dried oregano
1 (8 ounce) package shredded mozzarella cheese
1 (24 ounce) jar vodka marinara sauce
Preheat your oven’s broiler. Place 6 slices of bread onto a baking sheet. Spread a small handful of the mozzarella cheese over each slice. Top with the remaining 6 slices of bread. Mix together the butter and garlic powder, brush some over the tops of the sandwiches, or spread with the back of a tablespoon. Sprinkle with dried oregano. Place baking sheet under the broiler for 2 to 3 minutes, until golden brown. Remove pan from oven, flip sandwiches, and brush the other sides with butter, and sprinkle with oregano. Return to the broiler, and cook until golden, about 2 minutes. Cut sandwiches in half diagonally, and serve immediately with vodka sauce on the side for dipping.
Cheesy Tuna Melts
1 (6 ounce) can tuna, drained
1/3 cup chopped celery
2 tablespoons mayonnaise
1 pinch salt
4 English muffins, split and toasted
8 slices ripe tomato
8 slices Cheddar cheese
Preheat oven to broil. In a bowl, mix together tuna, celery, mayonnaise and salt. Spread tuna mixture onto the toasted muffin halves and place them on a baking sheet. Top each half with a slice of tomato and a slice of cheese. Broil until cheese is melted, about 3 to 5 minutes.
30 minute BBQ Chicken Pizza
1 (12 inch) pre-baked pizza crust
1/2 cup barbecue sauce
1/2 cup diced grilled chicken
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped red onion
1 cup shredded Monterrey Jack cheese
Preheat oven to 450 degrees F (230 degrees C). Place pizza crust on cookie sheet. Spread with barbecue sauce. Scatter chicken over top. Sprinkle evenly with red pepper, green pepper and onion. Cover with cheese. Bake in preheated oven for 10 to 12 minutes, or until cheese is melted.
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
salt and pepper to taste
4 thick slices tomato
1 1/3 pounds lean ground beef
1 tablespoon tomato paste
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1/4 teaspoon black pepper
4 ounces fresh mozzarella cheese, sliced
4 hamburger buns, split
Whisk the balsamic vinegar, oil, salt, and pepper in a small bowl. Pour over tomato slices to marinate. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Mix ground beef, tomato paste, basil, Parmesan cheese, garlic, and 1/4 teaspoon pepper in a large bowl. Form beef mixture into 4 equal patties. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Top each burger with mozzarella cheese; allow to melt. Serve on hamburger buns with marinated tomato slices.