Monday, July 27, 2009

errr, maybe not...

Last week, I didn't even plan a menu for the week b/c I was exhausted from our trip to Virginia...little did I know that by not planning, I would be making more work for myself later. I ended up having to run to the store 2 extra times later and calling my husband and having him stop one other time--CRAZINESS!'s the menu plan for this week:

Monday: Chicken Parm, salad, bread, corn
Tuesday: Hotdogs, baked beans, chips, fruit salad
Wednesday: leftovers
Thursday: Ham and Swiss sandwiches(recipe to come), peas, fruit
Friday: Marinated grilled chicken, green beans, rolls, fruit
Saturday: pizza
Sunday: BBQ sausage for church potluck

Tuesday, July 21, 2009

I quit...

Well, not really, but currently many other things in life--like trying to manage my home and discipline/train my two toddlers--have taken priority over blogging. So...I apologize for being sporadic, but know that I have not left forever, I will continue to post new recipes as I find them. For now, I have great news--the amazing Pioneer Woman, Ree, has started a recipe site. Go there immediately and find/share recipes--you will not regret it! :)
The Tasty Kitchen

Monday, July 6, 2009

Hawaiian Bread Sandwiches

Hawaiian Bread Sandwiches

One loaf Hawaiian bread
1 pkg sliced ham
1 pkg sliced turkey
1 pkg sliced swiss cheese
8 slices of bacon, cooked
10 thin sliced dill pickes—sandwich stackers work best
A few tablespoons of olive oil
1 garlic clove crushed or minced
A few tablespoons of mustard

1. Slice the Hawaiian bread in 4 pieces, as shown in the picture. You should have two middle pieces that are about the same size and two outer pieces that are similar size to make two huge sandwiches out of the loaf.

2. Mix the olive oil and the garlic in a small bowl
3. Spread mustard on the inside layer of two slices of the bread.
4. Layer ham, then turkey, then bacon, the swiss, then pickles*
5. Top with other piece of bread, brush outside of bread with olive oil mixture
6. Cut the sandwich in half—makes for easier flipping.
7. Cook in a frying pan at medium heat for about 7 minutes with a heavy pan on top (my mom-in-law uses a cast-iron skillet, I improvised--see pic) to flatten the sandwich and encourage cooking clear through faster.

8. Flip and repeat step 7.
9. Slice, serve and enjoy.

*pickles are optional—my husband does NOT like them, I love them!
**leftovers taste great reheated later

This recipe is a favorite that my mom-in-law makes often

oops! menu

Last week was so busy, I thought I posted our menu, but I didn't! Here's a brief recap and the menu for the next few days. On Thursday, the little ones and I take off for Virginia to visit my family. I'm sure I'll help cook while I'm there, so maybe I'll post from there as well. But don't be surprised if I'm quiet next week--at least online, I'm not usually quiet in person for very long! ;)

Last week:
Marinated grilled chicken
meatball subs
and a couple other things, obviously, but I can't remember...isn't that sad!

This week:
Monday: brats, corn on the cob, pasta salad
Tuesday: chicken enchilladas, salad, rice
Wednesday: Meatloaf, rolls, green beans