Category Archives: Sandwiches

Slow Cooker Pulled Pork

Slow Cooker Pulled Pork

 

Slow-Cooker Pulled Pork

(recipe by Miranda Mowbray, Biting Life)

 

Ingredients (serves four):

3lb pork shoulder (you might have to call a day ahead if they don’t normally carry it this small)

3 tbsp Splenda Brown Sugar Blend, separated

1 1/2 tsp paprika

3/4 tsp mustard powder

1/4 tsp cumin

Salt and pepper

Canola oil

1/4 cup apple cider vinegar

3 tbsp tomato paste

2 cups water

Potato-bread hamburger buns

 

Directions:

Combine 1 tbsp Splenda Brown Sugar Blend, paprika, mustard powder, cumin, salt, and pepper.

Rub the spice blend all over the pork.

Heat oil in a sauté pan over medium-high heat and cook the pork about 2 minutes on each side.

Whisk together the apple cider vinegar, tomato paste, 2 tbsp Brown Sugar Blend, and the water.

Add the vinegar mixture and the pork to the slow cooker.

Cook on low for 7 hours (or until the pork meat is basically falling off the bone). Flip pork shoulder after 6 hours.

Serve on hamburger buns with a little bit of mayonnaise (I like to pour some of the leftover sauce from the cooker over the pork before putting the top bun on!).

Enjoy!

 

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Homemade Egg Salad

Homemade Egg Salad

 

Miranda’s Homemade Egg Salad (makes four servings)

Ingredients:

  • 8 large eggs
  • 1/4 cup lite mayonnaise (I bet it would taste good with fat-free yogurt as well, but I haven’t tried it)
  • Salt and pepper to taste (be generous!)

Directions:

  • Carefully place eggs in a saucepan and cover with water (hot or cold). Make sure the water is at least 1 inch higher than the eggs.
  • Cover the pot and let the water come to a boil. When the water is boiling strongly, turn off heat and keep covered (do not open!). Let the pot sit untouched for 12 minutes.
  • When the 12 minutes are up, drain eggs and let them sit in a bowl of cold water with ice for a minimum of a few hours (I usually leave mine overnight).
  • When the eggs are fully cooled, peel them (I usually strike the top against something sharp and go from there), and place them on a paper towel. When all the eggs are peeled, use the paper towel to thoroughly dry them, and place them in a bowl together (make sure there’s enough room for some vigorous stirring!).
  • Chop the eggs up with a fork, and mash to form a smooth consistency. It should start to look like the first picture above. Use the mayonnaise to facilitate this process. Once fully combined and smooth (like the second picture above), add your salt and pepper… Enjoy!

Hummus & Veggies Sandwich

Hummus & Veggies Sandwich

 

Vegetable Hummus Sandwich (original)

Ingredients:

  • 2 slices whole wheat bread
  • 2 heaping tbsp roasted red pepper hummus (I used Joseph’s)
  • 4-5 slices of tomato
  • 4-5 slices of cucumber
  • Handful of fresh spinach

Directions:

  • Spread hummus on one side of each piece of bread.
  • Lay sliced tomato and sliced cucumber down on one slice. Top veggies with large handful of spinach.
  • Put sandwich together and cut diagonally down the middle.

Grandma’s Tuna Salad

Grandma's Tuna Salad

Grandma’s Tuna Salad

(Recipe by Miranda Mowbray, Biting Life)

 

Ingredients (makes ~4 sandwiches):

4 (5 oz) cans of canned tuna in water

1 1/2 cups of red grapes

1 stalk of celery

1/4 of a Granny Smith apple

6 tbsp of mayonnaise (use more or less depending on your preferred texture) + some for the bread

1 tbsp of minced red onion

salt and pepper

1/4 tsp celery salt

1 tomato

Romaine lettuce

8 pieces of 100% whole wheat bread or sandwich rolls

 

Directions:

Open all four cans of tuna; drain and put into a medium-sized bowl.

Mince the grapes, celery, and apple; add to the bowl.

Add the mayonnaise, onion, salt, pepper, and celery salt to the bowl.

Mix together thoroughly, using a fork, until the tuna salad is smooth. Add more salt if needed.

Spread mayonnaise onto one side of all eight slices of bread.

Place about 1/2 cup of tuna onto four pieces of bread.

Cut the tomato into slices, and put on top of the tuna.

Add a leaf of romaine to each sandwich.

Put the bread together, cut diagonally, and enjoy!

 

 

Chicken Cheesesteak Subs

Chicken Cheesesteak Subs

 

Chicken Cheesesteak Subs

(Recipe from How Sweet Eats)

Ingredients:

2 pounds boneless, skinless chicken thighs

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

1 green pepper, sliced

1 sweet onion, sliced

8 ounces sharp white cheddar cheese, freshly grated

1/2 tablespoons unsalted butter

1/2 tablespoon flour

2/3 cup half and half

additional salt + pepper to taste

6 whole wheat sub rolls

Directions:

Preheat oven to 400 degrees F.

Heat a large oven-safe skillet oven medium-high heat. Add 1 tablespoon of olive oil.

Season chicken on both sides with 1/2 teaspoon each of salt and pepper.

Place [chicken] in the skillet and sear on both sides until golden, about 2 minutes per side.

Once seared, place skillet in oven and roast chicken for 15 minutes. When finished, remove and let cool slightly, then shred into pieces.

Reduce oven temperature to 300 degrees.

While chicken is roasting, heat a small skillet oven medium-low heat and add remaining tablespoon of olive oil.

Add peppers, onions, salt and pepper, stirring to coat and cooking until soft but not caramelized – about 6-8 minutes.

In a small saucepan, heat butter over medium heat until it’s sizzling.

Whisk in flour to create a roux, cooking until mixture is golden and smells somewhat nutty – about 2 minutes.

Add in half and half and stir until milk is bubbling and thick, then reduce heat to low.

Add about 5 ounces of shredded cheddar and mix until combined and creamy.

To assemble, lay out 6 squares of aluminum foil and place a roll on each.

Stuff each roll with chicken, then drizzle with cheese sauce and stuff with peppers and onions.

Top with a handful of extra shredded cheddar. Roll each sandwich up TIGHTLY – almost cut the size in half.

Once all sandwiches are rolled, place on a baking sheet and bake for 10-15 minutes. Remove and eat!