Friday, February 21, 2014

Roast Beef and Cheddar Panwiches with Caramelized Onions and Horseradish Mayo


Cheesy, gooey, roast beef and cheddar toasted sandwiches with sweet caramelized onions and a zippy horseradish mayo, made in a pan all at one time.  Think of all the precious time you will save by not having to stand there and grill each one.

I know, right?

How fun is that?

These were knockout awesome delicious and now my wheels are turning for more panwich variations. 

Here are my notes:

--This would be terrific with a big pot of soup.  Although I didn't, I feel certain you could assemble this earlier in the day and then refrigerate until you're ready to cook it or maybe even the day before.

--I know you're sitting there saying "but the meat and cheese are covering everything!"  No biggie.  You just slice throughout that in the end.  And let me tell you, you are going to want that cheese to leak out a little bit because when it gets golden and a little crispy around the edges?  SHUT UP!

--My bread was sort of oblong and it overlapped.  This was no problem, though, and in the end, I just cut each row into thirds because this sandwich is kind of rich.  You can use a pan that will fit your bread size if you have it.  Or just overlap it.

--I like my onions golden brown but not all the way super caramelized.  But if you like them SUPER caramelized and much browner, increase your cooking time.  

--My casserole dish measured measured a weird 11 x 12 1/2 inches.  Just substitute with a similar size baking dish, like a 9 x 13.

Roast Beef and Cheddar Panwiches with Caramelized Onions and Horseradish Mayo

2 tablespoons extra virgin olive oil
2 tablespoons butter
3 medium onions, thinly sliced
2 teaspoons worcestershire sauce

1/2 cup mayonnaise
3 tablespoons horseradish

3/4 cup melted butter
1 teaspoon dried mustard
1 tablespoon Worcestershire sauce

12 slices sour dough bread
3/4 pound deli sliced roast beef
1/2 pound (approx.) sliced cheddar cheese (I used 17 slices)

  1. Preheat oven to 350 degrees.
  2. In a large skillet, add olive oil and 2 tablespoons butter over medium high heat.  When butter is melted, add onions and cook until golden brown and caramelized, about 15 minutes, stirring often.  Stir in 2 teaspoons Worcestershire sauce.  Remove from heat.
  3. Stir together the mayonnaise and horseradish.  Set aside.  
  4. Melt 3/4 cup butter in a small saucepan; whisk in the dried mustard and 1 tablespoon Worcestershire sauce.  Brush the bottom and sides of a 9 x 13 inch metal pan or glass casserole dish generously with about a 1/3 of the butter mixture.  
  5. Spread one side of each slice of bread with the mayonnaise.  Place 6 slices of bread, mayo side up, in the bottom of the pan evenly.  
  6. Place the beef evenly on the bread, followed by the cheese. (It’s okay to overlap them and cover all the bread.)  Spread the caramelized onions on top of the cheese.  Place the remaining 6 slices of bread mayo side down on the onions, lining up with the other bread.  
  7. Generously brush the top of the bread with the remaining butter mixture.  Bake for 20 minutes, or until cheese is melted and the top is golden brown, placing under broiler if necessary to brown the top.  Let cool for 10 minutes before cutting apart into individual sandwiches.  

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Tuesday, February 18, 2014

Two Ingredient Dark Cocoa Banana Ice Cream

You guys.

I've been seeing one ingredient banana ice cream float all over the Internet for a couple of years now, but I always told myself that it probably tasted like baby food and no thank you please.

But one day I realized I had an overaccumulation of bananas in my freezer, so I thought I'd give this "ice cream" everyone was raving about a try.

Now listen and listen good, I am not even stretching the truth a little bit when I tell you that this is delicious.  This is my go-to dessert when I want to be all healthy and stuff.  The texture is very, very much like soft serve ice cream.  It's really hard to believe but it is.

AND THIS--->>>  To me, it does not overwhelmingly taste like bananas.

I love bananas, but I want it to taste more like ice cream and it does.  To me.  Others may disagree.

If you are a banana hater, this is probably not for you. But if you're not and you want something healthy, creamy, cold, and delicious, you should give it a try.  Read my notes below, but honestly, it's a cinch.

Just think, it's non-dairy and no added sugar.

My notes:

--I like to add dark cocoa powder to mine.  I am not a fan of dark chocolate, but I LOVE the dark cocoa powder.

--There are lots of recipes out there with different mix-ins like peanut butter, Nutella, honey, nuts, etc.  I wanted to keep mine fairly healthy and simple.

--Give the food processor a little time to whip it up good.  Several minutes depending on your machine.  Mine is just a mini one, so it takes a bit.

--Depending on how hard the bananas are frozen and how powerful the food processor is (mine is not very powerful), it is helpful to add a teaspoon or two of heavy cream, half and half or regular milk to process easier.  I guess this would make it 3 ingredient, but you don't have to.

--It can be placed in the freezer to firm up a bit, but I love it soft and creamy.

--Ripe bananas are best.  I peel my very ripe bananas and freeze them on a baking sheet that has been lightly sprayed with nonstick cooking spray.  When they are frozen they go into a ziplock bag to store in the freezer for smoothies or ice cream.  

Two Ingredient Dark Cocoa Banana Ice Cream

1 medium very ripe banana, peeled and cut into small chunks and completely frozen
1 heaping teaspoon dark cocoa powder

  1. Place the banana in a food processor (a mini one works well) and process until almost smooth.  
  2. Add cocoa powder and process until very smooth and creamy.  Eat immediately or place in freezer to firm up.

Hint: Depending on how hard the bananas are frozen and how powerful the food processor is (mine is not very powerful), it is helpful to add a teaspoon or two of heavy cream, half and half or regular milk to process easier.

Tip:  I peel my very ripe bananas and freeze them on a baking sheet that has been lightly sprayed with nonstick cooking spray.  When they are frozen they go into a ziplock bag to store in the freezer for smoothies or ice cream.  

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Friday, February 14, 2014

Chocolate-Hazelnut Malteds

Happy Valentine's Day!

In case you woke up this morning with Dung Fever or a really bad splinter or even a raging case of out-of-control, over-forty, hormonal issues that make you want to lie in a fetal position on the couch and suck your thumb, I have a quick and easy recipe that you can throw together in a pinch to fill your chocolate quota for this glorious holiday.   You can even send your boo to the store to get the ingredients because they are pretty straight forward and he won't have to call you six times and ask which aisle the "kwi-no-uh" is on and just what the heck does that look like anyway?

 It does NOT get easier than Chocolate-Hazelnut Malteds, folks.

(Alright, *yes* it does if you eat Nutella directly from the jar with a spoon.  But, really, isn't your Valentine worth flipping a switch on a blender?  Yes, he/she/it is.)

These are totally yummy and quite romantic when sipped from one tall glass with two straws.  (But that may be kind of hard when your lying in a fetal position.  Just give him his own.)

Your welcome.

PS.  Be sure to check out this recipe and some more chocolaty goodness by me in this month's edition of eat. drink. Mississippi.

Chocolate-Hazelnut Malteds

1/2 to 1 cup whole milk (depending on how thick you want it)
2 1/2 cups chocolate ice cream
1/2 cup chocolate flavored malted milk powder
1/4 cup Nutella or hazelnut spread
Extra hazelnut spread for garnish
Sweetened whipped cream, for garnish

Place the milk in a blender.  Add the ice cream, malted milk powder, 1/4 cup hazelnut spread.  Blend until smooth.  Place a spoonful of hazelnut spread in the bottom of each of two tall glasses, then pour in the ice cream mixture.  Garnish with whipped cream and drizzle with extra hazelnut spread.  2 servings.

Hint:  Heat a tablespoon or two of hazelnut spread in the microwave for 10-15 seconds.  Stir until smooth.  This makes it easy to drizzle on top.  

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Wednesday, February 12, 2014

Bacon-Cheeseburger Stuffed Cornbread

It's cornbread season again.

This is the time of year that for the last eight years (!) I have tested cornbread recipe after cornbread recipe with the hopes of making it to the final cook-off at the National Cornbread Festival in South Pittsburg, Tennessee.

You can read my story here.  I finally got to wear that extremely heavy, but oh so pretty cornbread crown.   *Cheesy grin*

(I like to use it now when we are under Tornado warnings and crouched in our hallway.  Very, very handy.)

And I was feeling a little lost this year not entering, so when Martha White invited me to participate in their virtual cornbread potluck, I didn't bat an eye.

I *cannot* say enough good things about the Cornbread Festival, Martha White, Lodge Cast iron, Brown Stove Works, and all of the other sponsors, volunteers, and people who put this fun festival on each year.

You should enter.  You really should.  You can find out all about it here.  

(I would soooo love to go back this year and just hang out.  Seriously thinking about it. We'll see.)

My recipe for the potluck today is Bacon Stuffed Cheeseburger Cornbread, and I have to tell you my family really loved it.  Even my four year old grandson gave it two thumbs up because kids + cheeseburgers= match made in heaven.  It's super simple and uses common pantry ingredients.  Recipe and notes below.


Nine other talented bloggers are also posting their fabulous cornbread recipes today for our potluck, so be sure to click on the links and check them out!  Here they are:

Tina Butler at Mommy’s Kitchen.  Tina made Chili Cornbread Skillet.

Stacey Little at Southern Bite.  Stacey made Mom's Mexican Cornbread.

Christy Jordan at Southern Plate.  Christy made Red Beans and Cornbread.

Brandie Skibinski at The Country Cook.   Brandie made White Chicken Chili with Cornbread Dumplings.

Linda Carman at Southern Pantry.  Linda made Monte Christo Cornbread Skillet.

My notes:

--I used a 10 1/2 inch Lodge Cast Iron Skillet.  This is what I would call the "regular size" one.  Now, listen and listen good:  my skillet was full to the very top.  But it did NOT run over in the oven.  And I have made tons of "stuffed" cornbread recipes before and I have never had one run over.  But it's a little scary just the same, so I put it on a baking sheet.  If your oven is not level, there is a chance is could spill over I guess, so be on the safe side and put a baking sheet under it.  Or, yes, you could probably use a slightly larger skillet.

--The first layer of cornbread does not need to brown.  It just needs to be set.  Mine took exactly 8 minutes in the oven.

--I leave about a 1/2 inch perimeter around the edge so that when I am pouring the final cornbread batter on top, it will form a crust on the sides and kind of seal it all in.

--I take a spatula and just press the filling down slightly before I pour the final cornbread batter over it.

--I start pouring the cornbread batter in the center so it will cover the pickles well, then run down the sides.  Don't worry, the pickles will show through a bit.  It's not that big of a deal, promise.

--Fry your own bacon, or buy it  already cooked.  Whatever you want.

--You could certainly swap cheese types from American to cheddar or Colby jack or pepper jack or Swiss…whatever you want.

--I let mine cool for 30 minutes and it was still warm enough to eat "hot."  I strongly suggest letting it cool for a while so it will slice better.

Bacon-Cheeseburger Stuffed Cornbread

1-1/4 pounds ground chuck
1/2 cup chopped onion
Salt and pepper taste
3 tablespoons vegetable oil
2 packages (6.5 ounces each) Martha White Buttermilk Cornbread Mix
1 1/3 cups plus 1/4 cup whole milk, divided
2 eggs
2 tablespoons prepared mustard
1 can (14-1/2 ounces) condensed cheddar cheese soup
1/2 cup ketchup
8 slices American cheese
8 slices pre-cooked bacon, chopped
20-25 (approx.) dill pickle slices
1-2 teaspoons sesame seeds

  1. Preheat oven to 400 degrees.  In a 10-1/2 inch cast iron skillet, cook and crumble ground chuck until almost brown.  Add onions and cook until meat is done, adding salt and pepper to taste.  Remove meat from skillet with a slotted spoon to a bowl.  Drain grease from skillet, then wipe clean.  Heat 3 tablespoons vegetable oil in skillet over high heat.  
  2. Meanwhile, mix cornbread mixes with 1-1/3 cup milk, 2 eggs, and 2 tablespoons mustard until blended.  Pour 1-1/2 cups of cornbread batter into hot skillet, making sure bottom is evenly covered with batter.  Set aside remaining cornbread batter.  Bake for 8-10 minutes or until set (does not have to be brown on top).  Remove from oven and set aside.
  3. Stir cheddar cheese soup into meat mixture. When cornbread is done, spread beef mixture on top leaving a 1/2 inch space around perimeter.  Drizzle ketchup on top of meat.  Top with cheese slices. Sprinkle with chopped bacon, then lay pickle slices over top.  Stir remaining 1/4 cup milk into remaining cornbread batter, then pour evenly over top starting in the middle.  Sprinkle top evenly with sesame seeds.  Return to oven for about 25-30 minutes or until cornbread is golden brown.  Let cool 20 minutes, then cut into six wedges.  6 servings. 

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Monday, February 3, 2014

Pineapple Poppy Seed Surprise Muffins

Oh man.  We loved these cake-like muffins at my house.  I looove pineapple and cream cheese together, and these muffins have a little cream cheese pocket in the center.  They're very moist and have a sweet powdered sugar glaze.  Check your teeth after you eat them because the poppy seeds…you know.

My notes are below, but first, be sure to check out the February/March edition of eat.drink.Mississippi for some recipes and photography by yours truly.  Gah.  You know you can subscribe on their website, right?  It's full of wonderful food finds!

My notes:

--You could leave the cream cheese filling out if you'd like.  I did for a couple and they puffed in the center more and were very delicious, but I loved the cream cheese center.  It just takes a little bit of cream cheese.

--I am a sucker for sweetening things up so I added a quick powdered sugar glaze made with the reserved pineapple juice.

--Make sure your pineapple is well drained before stirring it in.

--Mine baked for about 20 minutes, but I think the temperature is a little off in my oven, so bake until they are set and light golden brown.  The ones with cream cheese stayed pretty flat on top.

--These are very moist muffins.

--Let cool in the pan for about 5 minutes before removing to a wire rack to cool completely.

Pineapple Poppy Seed Surprise Muffins

Non-stick cooking spray
1 3/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup sugar
1 beaten egg
1/2 cup sour cream
1/4 cup buttermilk
1/4 melted butter
1 (20-ounce) can crushed pineapple, well-drained and juice reserved
1 tablespoon poppy seeds

For the Cream Cheese Filling:
4 ounces (half an 8-ounce package) cream cheese, softened to room temperature
2 tablespoons powdered sugar

For the Glaze:
1 cup powdered sugar
2 tablespoons (or more) reserved pineapple juice
  1. Preheat oven to 350 degrees.  Spray 12 muffin cups with non-stick cooking spray or line with paper baking cups.  In a large mixing bowl, stir together the flour, salt, baking soda, and sugar.  Make a well in center and add the egg, sour cream, buttermilk, and butter.  Mix until just blended (my mixture was thick), then stir in crushed pineapple and poppy seeds.
  2. In a small mixing bowl, stir together the cream cheese and and 2 tablespoons powdered sugar until smooth. Fill muffin cups about 1/2 full with muffin batter.  Top batter with a rounded teaspoon of cream cheese mixture.   Spoon remaining batter on top of cream cheese mixture until cup is about 3/4 full.  
  3. Bake for about 20 minutes or until muffins are set and light golden brown on top. (They did not “puff” in center too much.)  Meanwhile, in a small mixing bowl, stir together 1 cup powdered sugar and 2 tablespoons reserved pineapple juice until smooth (may use more pineapple juice if glaze is too thick).  Remove muffins from oven and place on wire rack on cookie sheet.  Drizzle glaze over each muffin while hot.  Let cool for about 10 minutes.  About 14 muffins.

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