Grilled BBQ Chicken Sandwiches with Brown Sugar Grilled Onions

If there is one thing that our incredibly long winter did to me (aside from making me curse a lot more than usual and start dreaming about moving to a warmer place), it made me pine for grilled foods of all kinds. Pretty much the second that the weather finally turned warm for good, Joe replaced the grill's propane tank, and we started cooking outside more often than not. We have been grilling All The Things, and these sandwiches are one of our recent favorites.

I had a craving for BBQ chicken sandwiches with pickles, and then I thought, why not add some onions to those sandwiches? And why not coat those with brown sugar and grill those, too? And why not add tons of cheese and, also, why not butter the buns and grill those as well? Sometimes I love the way my mind works. 

Grilled BBQ Chicken Sandwiches with Brown Sugar Grilled Onions

4 chicken breasts
1 cup Italian dressing
1 tablespoon Worcestershire sauce
Juice of 1 orange
2 teaspoons chili powder
BBQ sauce

1 large sweet Vidalia onion, sliced into thick rings
2 tablespoons olive oil
2 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper

1 cup shredded cheddar cheese

4 sandwich buns
Butter
Sliced pickles
Mayonnaise

1. In a large food storage bag, combine the dressing, Worcestershire, orange juice, and chili powder. Add the chicken, close the bag, and toss to combine. Marinate for 1 hour, up to overnight.

2. Heat a grill or grill pan over medium-high heat. Toss together the onion rings, olive oil, brown sugar, and salt and pepper in a bowl.

3. Add the chicken and the onions to the grill. Cook until the onions are tender and charred and the chicken is cooked through. Brush both sides of the chicken generously with BBQ sauce.

4. Top each of the chicken breasts with a pile of the onions. Add 1/4 cup cheese to each breast. Close the grill and let the cheese melt.

5. Butter the buns and add them to the grill, cooking until crisp and fragrant. Serve each chicken breast on a bun with pickles and mayonnaise.

Linguine with Crispy Chicken, Roasted Tomatoes, and Caramelized Onion Cream Sauce

I can't believe it's been almost three weeks since the last time I posted! I guess I've been keeping myself busy in other ways, like playing 1 million games of Hungry Hungry Hippos, cursing the snow that just won't stop, and praying for spring to arrive sooner rather than later. Yes, all of those things are directly related to being cooped up in the house for too long. This winter has sapped my energy for everything; I can count on two hands the times I actually cooked dinner during the entire month of February. It's desperate times around here, folks. Spring needs to get here STAT.

But finally, I found a recipe to pull me out of my blogging funk -- one that I just had to share with you right away. This was our dinner on Saturday night, and I'm already looking forward to making it again. And again...and again...and again. This pasta dish is so fantastic. Basically, you boil some pasta and you roast some tomatoes. You bread some chicken in panko and fry it. You caramelize some onions and toss them with some cream. Then you stir it all together and devour it. Oh yeah.

This pasta has it all. The sweetness of the onions, apple juice and cream are balanced out by black pepper to make a luxurious, velvety sauce. The soft, bursting roasted tomatoes are counterbalanced by the crispy nuggets of chicken. It does use a few pans, but it's more than worth it. It's so perfect that, when we sat down to dinner last night, Will was near tears because he wanted to eat this pasta for dinner for a second night in a row. And these days Will doesn't really want to eat anything, so this was a huge development. If my picky four-year-old loves it, then it will probably taste transcendent to you.

Linguine with Crispy Chicken, Roasted Tomatoes, and Caramelized Onion Cream Sauce
heavily adapted from Everyday Reading

For the pasta:

8 ounces linguine
Parmesan cheese

For the roasted tomatoes:

1 pint cherry tomatoes
1 tablespoon olive oil
Salt and pepper to taste

For the chicken:

1 large chicken breast, cut into bite-sized chunks
1 egg, beaten
1 cup panko breadcrumbs
1/2 cup Italian-style breadcrumbs
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon each salt and black pepper
Vegetable oil for frying

For the sauce:

1 large onion, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup apple juice
1 cup heavy cream
Salt and pepper to taste

1. Preheat the oven to 400 degrees. Arrange tomatoes on a foil-lined baking sheet; drizzle with olive oil, sprinkle with salt and pepper, and toss to combine. Cook for 20 minutes or until browned and bursting.
 
2. Meanwhile, add the beaten egg to a large bowl. Mix together the panko, Italian breadcrumbs, Italian seasoning, garlic powder, and salt and pepper in a separate bowl. Heat vegetable oil in a medium saucepan (enough to shallow-fry the chicken). Dip the chicken pieces in the egg, then in the breadcrumb mixture. Fry in batches until golden and crispy; remove to a paper-towel-lined plate and sprinkle with coarse salt.

3. Meanwhile, melt the butter and olive oil in a large skillet. Add the onions, season with salt and pepper, and cook over medium-low heat, stirring frequently, until onions are fragrant and caramelized.  

4. While the onions are caramelizing, cook the pasta to al dente according to package directions; drain. 

5. Add the garlic to the caramelized onions; cook and stir for 30 seconds. Raise heat to medium-high and stir in the apple juice, scraping the bottom of the pan with a wooden spoon to pick up any browned bits. Let the apple juice reduce slightly, then stir in the cream. Reduce heat back to medium-low and heat gently until thickened; taste for seasoning and add salt and pepper to taste.

6. Gently stir together the reserved tomatoes, crispy chicken, and pasta. Add the sauce and toss gently to combine. Serve with parmesan cheese.

Ridiculously Good BBQ Chicken Sandwiches

I do a lot of lily-gilding when I'm cooking and thinking about cooking. When I'm brainstorming recipe ideas, I always start with a really simple concept; in this case, it was bacon-wrapped chicken tenders. And then my mind inevitably goes to this really ridiculous place, like: Ooo, what if I basted them with BBQ sauce and put them on a sandwich? And what if I added gouda cheese? And caramelized onions? By the time I was finished creating this sandwich, what started out as a really simple dish had a few additional components that elevated it to ridiculously good status. Thus the title of this post. And thus this amazing sandwich.

Honestly, I don't really know what else I need to tell you about these sandwiches. They're loaded with bacon-wrapped chicken tenders, BBQ sauce, creamy, melted, smoked gouda cheese, and sweet, buttery caramelized onions. And a smear of creamy mayo, too (see lily-guilding referenced above). It's ridiculously good, and ridiculously good-looking too (bonus points if you get that reference).

Ridiculously Good BBQ Chicken Sandwiches

2 large onions, sliced
4 tablespoons butter
2 tablespoons olive oil
Salt and peper
8 chicken tenders
8 strips of bacon
1 cup prepared BBQ sauce
1 cup smoked gouda cheese, shredded
4 hoagie rolls, split and toasted
Mayonnaise

1. In a Dutch oven or high-sided skillet, melt the butter and olive oil over medium-low heat. Add the onions, season with salt and pepper, and cook, stirring frequently, until onions are caramelized.

2. Meanwhile, season chicken tenders lightly with salt and more generously with black pepper. Wrap a strip of bacon around each tender. Heat some olive oil in a large skillet over medium-high heat and add the tenders, bacon-seam-side down, until they're cooked through and the bacon is crispy. Reduce the heat to medium-low and baste the tenders with the BBQ sauce.

3. To make a sandwich, add two tenders to a roll bottom. Top with 1/4 cup of the shredded gouda and a pile of caramelized onions. Smear the top of the  roll with mayonnaise and close the sandwich. Serve.
 

Chicken Tacos with Quick Citrus-Pickled Red Onions

I don't think it's any secret by now that I love a good taco, and I especially love them during the summer months. They're such a light and quick dinner option, which makes them perfect for warm weather. Thankfully, Cooking Light has no shortage of taco recipes to choose from, and you know how I love my Cooking Light. In this version, chicken tacos are topped with citrus-pickled onions, creamy avocado, and queso fresco for a meal that is ready in minutes and tastes absolutely amazing.

This was my first time pickling onions, and I was so pleased with the results. The pickled onions were the real star for me. Boiling them for just a moment first takes away their sharp bite, and you're left with a sweet, tangy, still slightly crunchy garnish. The boys even enjoyed them, and I can see myself making the onions on a regular basis so I can use them as a topping for sandwiches and other types of tacos, too.

Chicken Tacos with Quick Citrus-Pickled Red Onions

slightly adapted from Cooking Light, April 2010

Juice of 1 orange

Juice of 2 limes

1 teaspoon sugar

1/2 teaspoon salt

1 medium red onion, thinly sliced

1 pound chicken breast tenders

1 teaspoon dried oregano

1 teaspoon ground cumin

3/4 teaspoon salt

3/4 teaspoon freshly-ground black pepper

Cooking spray

Flour tortillas

1 avocado, pittled and sliced

1 tomato, seeded and diced

Crumbled queso fresco cheese

Sour cream

1. Combine first 4 ingredients in a medium bowl, stirring until sugar dissolves. Place onion in a small saucepan; cover with water. Bring to a boil; drain and plunge onion in ice water. Drain onion; add to juice mixture. Chill until ready to serve.

2. Heat a large cast-iron skillet over high heat. Sprinkle chicken with oregano, cumin, salt, and pepper; toss to coat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes or until browned and done, stirring occasionally. Shred or chop chicken into bite-size pieces.

3. Heat tortillas according to package directions. Divide chicken evenly among tortillas. Drain onion; divide evenly among tortillas. Top each tortilla with sliced avocado, diced tomatoes, queso fresco, and sour cream.

Vegetable Tortellini Bake

This is one of those recipes you can modify to include whatever vegetables you have on hand, and it's going to be delicious. In my case...well, I used pretty much All The Vegetables: zucchini, summer squash, bell pepper, carrots, peas, mushrooms, onions, and tomatoes. Since my boys love pasta so much, I thought I might as well sneak a ton of veggies into the sauce so they'd eat them along with the tortellini. Success! I'm telling you, that method rarely fails.

I adapted this pretty heavily from Better Homes and Gardens. Their method, to me, just seemed needlessly complicated. In addition to upping the amount of veggies, I also removed the chicken called for in the original recipe (this dish doesn't need it; it's hearty enough), used half whole-wheat tortellini, and added pesto to the sauce. The result was a hearty dish that somehow doesn't seem heavy, and one that's healthy and delicious too.

Vegetable Tortellini Bake

adapted from Better Homes and Gardens

2 9-ounce packages refrigerated cheese tortellini

1 tablespoon olive oil

1 tablespoon butter

1 medium carrot, peeled and diced

1 red onion, thinly sliced

1 medium zucchini, sliced into half moons

1 medium summer squash, sliced into half moons

6 ounces button mushrooms, thinly sliced

1 red or yellow bell pepper, thinly sliced

4 cloves garlic, minced

1 cup frozen peas

1/3 cup chicken broth

1 cup milk

1 8-ounce package cream cheese at room temperature

1/4 cup pesto

Salt and pepper to taste

1 pint cherry tomatoes, halved

1/2 cup shredded Parmesan cheese

1. Preheat the oven to 350 degrees. Spray a 13 x 9-inch casserole dish with cooking spray. Cook tortellini in boiling salted water; drain.

2. Meanwhile, heat olive oil and butter in a large skillet. Add carrot, onion, zucchini, summer squash, mushrooms, and bell pepper and cook until vegetables are fork-tender. Add garlic; cook and stir for 30 seconds. Season with salt and pepper.

3. Add the milk and chicken stock to the vegetables and heat until bubbling. Add cream cheese and stir until melted. Add pesto and stir until fully combined. Taste for seasoning and add salt and pepper if needed.

4. Add the cherry tomatoes and the sauce mixture to the reserved tortellini and stir to combine.

5. Pour mixture into prepared casserole dish. Sprinkle with parmesan cheese. Bake for 30 to 35 minutes or until bubbling.

French Onion Chicken

This wasn't necessarily the prettiest dish to photograph, but it sure was absolutely delicious, and that's what's really important, right?

I've been tossing around the idea of a French onion chicken dish for a while now, and I finally got around to trying it. I was so pleased with the results; this dish has all the same flavor notes as a bowl of French onion soup, minus the actual soup: sweet caramelized onions, a crispy element (Panko-breaded chicken, in this case), a hint of thyme, melted cheese. I used sliced muenster cheese because that's what I had on hand, but feel free to use whatever type of cheese you like. This chicken is a delicious and different dinner and a fun new take on a classic favorite!

French Onion Chicken

4 to 6 chicken breasts (uniform thickness)

1 stick butter, melted

2 large onions, thinly sliced

1 teaspoon sugar

1 cup panko breadcrumbs

1 1/2 teaspoons fresh thyme leaves, chopped, divided

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 egg, beaten

1 cup shredded or sliced muenster, gouda, or gruyere cheese

1. Preheat the oven to 350 degrees.

2. Melt the butter in a large skillet or Dutch oven over medium heat. Add the onions, sugar, salt and pepper to taste, and 1 teaspoon of the thyme leaves. Cook over medium heat, stirring frequently, until onions are caramelized.

3. While the onions are cooking, combine panko, 1/2 teaspoon of the thyme leaves, and the salt and pepper in a dish. Dip the chicken in the egg, then in the panko mixture.

4. Heat about a tablespoon of vegetable oil in a large skillet. Spray a casserole dish with cooking spray. Cook the chicken until it's browned on both sides, then move it to the casserole dish in a single layer. Top the chicken with the onions, then the cheese.

5. Bake for 15 minutes, until chicken is cooked through and the cheese is melted.

BBQ Chicken Sandwiches with Onion Strings

I don’t know how it is with you, but when I start to crave something, I can’t get it out of my mind until I eat it. A few weeks ago, that craving was for Red Robin’s BBQ chicken sandwich. I’ve had it a couple of times and absolutely love it, but it’s hard to resist the siren song of their amazing hamburgers, so it’s not something I get very often when we go there.

I decided to try to recreate the sandwich at home, and I have to say that my version is pretty spectacular. I grilled the chicken, slathered it with BBQ sauce, and topped it with Havarti cheese, homemade onion strings, pickles, and mayonnaise, and put all of that on a butter-grilled bun. The creamy mayo, the sweet BBQ sauce, the crunchy onion rings, and the briny pickles complemented each other perfectly. Cheddar would be a good choice for these, but I loved the tanginess of the Havarti on the sandwiches.

I’ll be making these sandwiches over and over again. And again, and again...

BBQ Chicken Sandwiches with Onion Strings

1 large onion

1 cup buttermilk

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup flour

Canola oil for frying

4 chicken breast halves, pounded to 1/4-inch thickness

Salt and pepper

Barbecue sauce

4 sandwich buns

Butter

4 slices Havarti cheese

Pickles

Mayonnaise

1. For the onions: Halve the onion, then cut each half in half cross-wise. Then slice the onion length-wise and separate all the pieces. Add buttermilk, salt, and pepper to a medium bowl. Add onions and soak for 10 minutes. Dip the onions in the flour, then in the buttermilk mixture again, then in the flour again. Heat canola oil in a large skillet and fry onions in batches until well-browned and crispy. Place fried onions on paper towels to drain and season with salt and pepper until hot.

2. For the sandwiches: Season the chicken breasts with salt and pepper. Grill until cooked through. Using a basting brush, slather the breasts generously with BBQ sauce. Spread each bun half with a layer of butter, and grill until browned and fragrant.

3. Spread more BBQ sauce on the bottom of each bun. Top each with a piece of chicken, a slice of Havarti, some of the onions, and pickles. Spread the top of each bun with mayonnaise. Serve.

French Onion and Asparagus Pasta

This makes me sound like a total food geek (that’s okay; I own it), but I am always so fascinated by what happens to onions when you cook them for a long time at a low temperature. It just amazes me how something that burns your eyes when you cut into it and has such a sharp flavor when its raw becomes this sweet, soft, caramelly sort of thing when you cook it low and slow. Mmmm. My mouth is watering just thinking about a huge pot of caramelized onions. (Like I said, total food geek.)

I was pretty darn excited to try this pasta out, and it definitely did not disappoint. I’d originally intended to serve the asparagus on the side, but I was feeling a little crazy that day, so I decided to mix it up with the pasta itself. I’m really glad I did – I loved the flavor of the asparagus in combination with the sweet onions.

This pasta is a lot like eating a bowl of French onion soup, but with the added bonuses of asparagus and pasta. It has a wonderful beefy flavor (just like French onion soup), so you don’t even really realize that there’s no meat in it. My husband loved it, and my boys both asked for seconds. This is definitely a recipe I’ll make again and again!

French Onion and Asparagus Pasta
adapted from Stephanie Cooks

1 stick butter
2 large onions, thinly sliced
2 cloves minced garlic
2 sprigs fresh thyme leaves
1 bay leaf
Salt and pepper
12-16 ounces penne pasta
1 pound asparagus spears, ends trimmed and sliced into thirds
2 tablespoons flour
1 can beef stock
1 packet onion soup mix
1/4 cup cream or half-and-half
1 cup shredded mozzarella cheese
2 tablespoons olive oil
1 cup seasoned breadcrumbs

1. Melt butter in a Dutch oven or large skillet. Add onions, garlic, thyme and bay leaf; season with salt and pepper. Cover and cook over medium-low heat, stirring frequently, until onions are softened and caramel in color, about 30 minutes.

2. Meanwhile, cook pasta according to directions on package in boiling salted water. During the last 4 minutes of cooking, stir in asparagus spears. Drain pasta and asparagus; set aside and keep warm.

3. When onions are caramelized, stir in flour until coated. Stir in beef stock, scraping browned bits from the bottom of the pan, and onion soup mix. Heat to boiling, then reduce heat to low and simmer 10 minutes. Stir in heavy cream. Add onions and sauce to the reserved pasta and asparagus.

4. Spread the pasta in an oven-safe dish. Sprinkle with mozzarella cheese.

5. Combine olive oil and breadcrumbs; sprinkle evenly over cheese.

6. Broil until the breadcrumbs being to brown and the cheese is melted.

Caramelized Onion, Tomato, and Brie Galette

 

I know it sounds like I’m getting fancy (again! two days in a row!), but I promise, this recipe is so incredibly easy. I can understand how you’d be thrown off by the French word in the title of the recipe. I was, too, and I’ll admit that I had to look up what a “galette” actually is (besides something very very delicious). Basically, it’s just a free-form tart. Fancy French word decoded!

It’s not very often that I just have brie “waiting to be used,” but right before I made this recipe I did, so I was specifically looking for something to use it in when Deborah posted this recipe. It was meant to be. This is my favorite kind of food: simple ingredients, simple flavors, simply delicious.

I loved all the flavors of this galette. The sweet caramelized onions paired so perfectly with the rich brie and juicy, slightly charred tomatoes. I used a store-bought pie crust (gasp!), which worked just fine and was buttery and flaky. (If you want the homemade pastry recipe, just click over to Deborah's site.) I will definitely be making this again!

Caramelized Onion, Tomato, and Brie Galette
adapted from Taste and Tell, originally from The Maine Summers Cookbook

4 tablespoons unsalted butter
2 large onions, thinly sliced
2 garlic cloves, finely minced
1 pie crust
1 pint grape or cherry tomatoes, halved lengthwise
4 ounces brie, rind removed, cubed
Freshly ground pepper
1 tablespoon dried parsley (or 2 tablespoons fresh)
1 large egg, beaten
1 tablespoon Parmesan cheese

1. Preheat the oven to 425 degrees.

2. Melt the butter in a large skillet over medium heat. Add the onions and garlic and cook until the onions are translucent. Lower the heat to low and cover the pan and cook slowly until caramelized, about 20 minutes.

3. Line a large cookie sheet with parchment paper. Roll out the pie crust to 1/8-inch thick and transfer it to the parchment paper. Sprinkle on the onions and garlic evenly, leaving a border around the edge.

4. Scatter the tomatoes on top, and then the cheese. Grind the pepper on top and sprinkle on the parsley.

5. Fold the border up onto the filling. Brush the border with the egg and sprinkle with the Parmesan cheese. Bake in the preheated oven for 30 minutes or until golden.

One year ago: Summer fruit salad with creamy lime dressing

Hot Italian Turkey Sandwiches

Don’t get me wrong, I love a good turkey and American cheese sandwich as much as the next girl. But sometimes, it’s nice to fancy up a plain old sandwich for dinner. This recipe does just that. It elevates deli turkey to a truly delicious level with the addition of roasted red peppers, sautéed mushrooms and onions, and a creamy pesto mayonnaise. I made all four sandwiches, had one for myself and gave Joe two, and took the fourth with me to work for lunch the next day (and it reheated really well) -- but let me tell you, I had to fight Joe for that sandwich! He could have eaten a third one with no problem, he loved these so much. We’ll be making these sandwiches a lot. Thanks for sharing the recipe, Deborah!

Hot Italian Turkey Sandwiches
source: adapted from Taste and Tell

1 teaspoon oil
8 ounces mushrooms, sliced
1 cup thinly sliced onion

Salt and pepper to taste
4 hoagie rolls, split
8 ounces sliced cooked turkey
1 cups roasted red peppers, patted dry and sliced
1 cup shredded mozzarella cheese
4 tablespoons basil pesto
3/4 cup mayonnaise

1. Preheat oven to 425 degrees.

2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and onion; saute 5 to 7 minutes, stirring often, until lightly browned. Season with salt and pepper to taste.

3. Top half of each roll with turkey and peppers, spoon on onion and mushrooms, and sprinkle with cheese. Bake 5 minutes or until cheese melts.

4. Mix pesto and mayonnaise; spread onto top of each roll.

Pico de Gallo

This recipe is so simple, I feel sort of silly even posting it. But I think everyone needs a good pico de gallo recipe, and this is my go-to. I’ve made it tons of times and love it so much that I thought it was high time to give it a post of its own.

As is true of most of the Pioneer Woman’s recipes, this couldn’t be simpler or more delicious. This pico de gallo is great served with tortilla chips, mixed with some mashed avocado for guacamole, or even as a topping for sandwiches (like these). Mmmm, so good -- I could use a bag of tortilla chips and a bowl of this yummy stuff right now!

Pioneer Woman’s Pico de Gallo
source: slightly adapted from The Pioneer Woman Cooks!

5 Roma tomatoes
1 small onion
2 jalapeno peppers
Cilantro
Lime juice
Coarse salt to taste

1. Chop jalapenos, tomatoes and onions into a very small dice. Chop cilantro. Add all of the ingredients to a large bowl and stir.

2. Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again. Refrigerate until serving.

Roasted Vegetable Subs

I’ve mentioned my love of roasted vegetables before. I love the deep, nutty flavor, the texture, the beautiful colors. I pretty much love everything about them.

I was inspired to make these subs after Joe and I loved the roasted vegetable soup I made a while ago so much. I thought roasting the vegetables with some balsamic vinegar and piling them on rolls with tons of cheese would make for an absolutely delicious dinner – and I was right. These subs were so yummy that we didn’t even miss the meat. The balsamic vinegar adds an additional depth of flavor and a wonderful tang that’s just delicious, and the melty cheese is a nice contrast to the crisp-tender vegetables. You could use any combination of vegetables you like; asparagus, zucchini, or a poblano pepper for a little kick would also be delicious. I kept ours simple with a combination of bell peppers, onions, garlic and mushrooms. I can’t wait to make these again! (Only next time I won’t burn the rolls; I got distracted by two little boys who shall remain nameless.)

Roasted Vegetable Subs

1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow or orange bell pepper, coarsely chopped
1/2 pound whole button mushrooms, quartered
1 large red onion, coarsely chopped
3 cloves minced garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
2 sweet Italian rolls, split and toasted
6 slices provolone cheese

1. Preheat oven to 475 degrees. Arrange vegetables in a single layer on a non-stick baking sheet; add olive oil, vinegar, and salt and pepper and toss to combine. Roast, stirring occasionally, for 30 minutes or until golden brown and tender.

2. Pile half of the vegetables on each roll and top each with 3 slices of cheese. Broil to melt cheese, if desired.

Roasted Vegetable Soup

I know, I know: It's March-almost-April, and it's not really "soup season" anymore. But if your weather is anything like ours here in Ohio, it's bound to change in five minutes, and you just may have a few more rainy, chilly days before it warms up for good. On one of those days, this soup is the perfect thing to make for dinner.

I'm loving roasted vegetables lately. I just love the deep, slightly charred flavor that results in roasting them. And I mean, just look how beautiful they are. How could anything so gorgeous not taste amazing?

You can use any combination of vegetables you like for this soup; asparagus would make this more spring-y, tomatoes would make it sweeter, and potatoes would make it heartier. Trust me, you don't want to wait until the fall to try this one.

Roasted Vegetable Soup
source: adapted from Pillsbury Christmas 2007

2 tablespoons olive oil or vegetable oil
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sliced zucchini
1 red onion, halved lengthwise and chopped
1 medium red bell pepper, coarsely chopped
2 carrots, peeled and chopped
1/2 pound mushrooms, sliced
3 garlic cloves, minced
1 can vegetable broth or chicken broth
3/4 cup whipping cream
2 tablespoons chopped fresh parsley

1. Heat oven to 475 degrees. In small bowl, combine oil, rosemary, salt and pepper; mix well. Set aside. In large bowl, combine all vegetables. Add oil mixture to vegetables and mix well to coat. Place vegetables in a single layer on an ungreased cookie sheet.

2. Bake for 30 minutes or until vegetables are golden brown and tender, stirring halfway through baking time.

3. In large saucepan, combine roasted vegetables, broth, cream, and parsley; mix well. Cook and stir over medium heat for 8 to 10 minutes or until thoroughly heated and slightly thickened.

Open-Faced Hamburger Cheesesteaks

Well, this meal was quite a hit in our house, especially with my husband, who ate more during dinner the night we had this than most people eat in a day. And even I have to admit that I was surprised by how good these were. They were so quick and easy, and really hearty and yummy to boot. I was skeptical about the creamy Italian dressing, but it just worked. Philly cheesesteak purists, scoff if you must, but let me assure you: These are by no means traditional, but they're no less delicious for it.

Open-Faced Hamburger Cheesesteaks
source: adapted from Pillsbury Annual Recipes 2008; original recipe here

1 pound ground beef
1 medium green bell pepper, cut into 1/2-inch strips
1 medium red bell pepper, cut into 1/2-inch strips
1 small onion, cut into thin wedges
1 small can of mushrooms, drained
1 tablespoon Worcestershire sauce
1/2 cup creamy Italian dressing
1 loaf sourdough bread, halved lengthwise and cut into 6 total slices
6 slices thinly sliced provolone cheese, halved

1. In a large skillet, cook ground beef, bell peppers, onion, and mushrooms over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Add Worcestershire sauce and stir in 1/4 cup of the dressing.

2. Meanwhile, spread remaining 1/4 cup dressing on cut sides of bread. Place slices, cut sides up, on ungreased large cookie sheet. Broil 4 to 6 inches from heat 3 to 5 minutes or until lightly toasted. Remove bread from broiler. Spread beef mixture on cut slices of bread. Top with cheese.

3. Return to broiler; broil 4 to 6 inches from heat 2 to 3 minutes or until cheese is melted.

Cheesy Onion and Bacon Bread

I made this bread a few weekends ago with the intention of freezing it to go with the soups I've prepared for when the baby comes. But then I smelled it baking in the oven, and it smelled heavenly, and before the timer even dinged I'd already decided that I only really needed to freeze half a loaf. And once I sliced the loaf in half and I saw all the cheesy oniony bacon goodness inside, I knew I had to have a piece right then.

And after I tasted it, I decided there was no way I could freeze it. Joe, Andrew and I ate almost the entire loaf with our dinner that night. It was that good.

I think I've mentioned here before that I have a Great and Terrible Fear of yeast breads. One of these days I'll suck it up and give yeast a shot, but for the time being, I'm relegated to the world of quick breads. I've found many delicious recipes, but they're all sweet, so it was nice to come across a savory one. I'll be making this bread a lot in the future. It is absolutely delicious.


Cheesy Onion and Bacon Bread
source: adapted from Allrecipes

2 medium onions, chopped
2 teaspoons butter
Salt and pepper to taste
1 1/2 cups biscuit/baking mix
1 egg, lightly beaten
1/2 cup milk
1/4 cup real bacon bits
1 cup shredded cheddar cheese, divided
1 tablespoon butter, melted

1. In a non-stick skillet, saute onion in 2 teaspoons butter until tender; add salt and pepper to taste and set aside.

2. Place biscuit mix in a bowl. Combine egg and milk; mix well. Stir into the biscuit mix just until moistened. Stir in the onion mixture, 1/2 cup cheese and bacon bits.

3. Transfer to an 8 x 4 x 2-inch loaf pan coated with non-stick cooking spray. Sprinkle with the remaining cheese. Drizzle with 1 tablespoon butter.

4. Bake at 400 degrees for 30 minutes or until a toothpick inserted near the center comes out clean and loaf is golden brown. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator.

Burger and Fries Friday: Bacon Patty Melts with Special Sauce

This week's burger is another one inspired by my time at the Waffle House. That's where I was first introduced to the melty deliciousness that is the patty melt. I had a regular customer who used to order a bacon patty melt whenever he came in, and when I served it to him I'd watch him mix together his own little sauce for it, using mayonnaise, ketchup, and Worcestershire sauce. Then he'd pile the sauce on his burger along with a bunch of pickles and eat the sandwich in huge, messy bites.

That sauce looked delicious, so I decided I'd try it at home. In a moment of inspiration, I chopped up some pickles and put them directly in the sauce, and what do you know? It's an amazing concoction. I've served it on our homemade patty melts ever since.

I use white bread for our melts, since we wouldn't go through an entire loaf of rye. Other than the sauce and the bread, my patty melt is pretty traditional: a seasoned beef patty, topped with caramelized onions, melty American cheese, and a couple of slices of bacon, served on butter-grilled bread. I think the sauce really adds something different to the burger, a salty, tangy, slightly sweet element that really works with the rest of the flavors.

Bacon Patty Melts with Special Sauce
source: Cassie

1/2 cup mayonnaise
1/4 cup ketchup
1 tablespoon Wocestershire sauce
1 deli pickle, finely chopped

8 strips of bacon
4 beef hamburger patties
Hamburger seasoning
1 large onion, chopped
8 slices of white bread
8 slices of American cheese
Butter

1. To make the sauce, combine mayonnaise, ketchup, Worcestershire sauce, and chopped pickle; refrigerate.

2. To make the burgers, fry bacon to desired crispness in a large skillet. Remove to paper towels to drain. Season burgers with hamburger seasoning and fry in bacon grease to desired doneness.

3. While burgers are cooking, cook onions in butter over medium heat until softened and caramelized, about 10 minutes. Season with salt and pepper to taste.

4. Butter each slice of bread. Top each with a slice of cheese, and cook over medium heat on a griddle until lightly browned and cheese is melted. Top 4 slices of bread with a burger patty, a quarter of the grilled onions, and 2 slices of bacon. Slather some of the special sauce on the other 4 slices of bread and make sandwiches.

Worcestershire-Glazed Vegetables

Last week, we did something that Joe absolutely dreads doing every fall: We put the grill away for the year. But before we put it away, we said goodbye to the grilled foods of summer in style: with gorgeous T-bone steaks, velvety baked potatoes, grilled banana sundaes (I'll share the recipe tomorrow), and these vegetables.

This vegetable medley, a mixture of zucchini, mushrooms, pearl onions and garlic, is one of our favorite pairings for steak during the summer months. It's a delicious side dish, and equally as yummy piled directly on top of the steaks themselves. The vegetables are already rich and earthy, but the Worcestershire sauce really adds something special and makes them unbelievably flavorful. You could absolutely cook the vegetables on the grill in foil packets, but I like the caramelization they get in a saute pan.

Worcestershire-Glazed Vegetables
source: Cassie

2 tablespoons butter
1 medium zucchini, sliced into half-moons
5 ounces button mushrooms, stemmed
1/2 cup pearl onions
1 clove garlic, minced
Salt and pepper to taste
1/8 teaspoon red pepper flakes
2 tablespoons Worcestershire sauce

1. Melt butter in a saute pan over medium heat. Add zucchini, mushrooms, and onions and cook until vegetables are tender. Add garlic, salt and pepper to taste, and red pepper flakes; cook and stir one minute.

2. Add Worcestershire sauce to vegetables. Reduce heat to low and cook until the sauce thickens and coats the vegetables.

Burger and Fries Friday: Cowboy Burgers

I'm sharing this week's burger tonight in enough time for you to add it to your Labor Day menu, which you should definitely do. I knew Joe would like it, since A.1. Sauce is one of his favorite things ever, but I was surprised by how much I enjoyed it. I'm more of a Worcestershire girl myself. I do, however, love pretty much anything containing caramelized onions, which was definitely the part of this burger I liked the most. As a wink and a nudge to Jessie's rodeo burger, I added some sliced banana pepper rings to our burgers, which only enhanced the flavor -- and added a nice crunch also. This burger would be perfect for a cookout; I'm definitely going to make it for our next one!

Cowboy Burgers

source: adapted from Kraft Foods

4 hamburger patties
Hamburger seasoning
2 tablespoons butter

2 medium onions, thinly sliced

1 tablespoon A.1. Original Steak Sauce

4 hamburger buns

1 tomato, sliced

Banana pepper rings

4 slices American cheese

1. Season burgers on both sides with hamburger seasoning. Heat grill or large skillet over medium heat. Cook
burgers 5 minutes on each side or until cooked through.

2. Meanwhile, heat butter in a large non-stick skillet over medium-high heat. Add onions; cook and stir 10
minutes or until golden brown, stirring frequently. Stir in steak sauce.

3. Fill buns with tomatoes, burgers, cheese, onion mixture, and banana peppers.

Italian Sausage Sandwiches with Peppers and Onions

My husband is a very patient man. It's one of the reasons I was drawn to him all those (nearly NINE!) years ago, since I am very much not patient. He balances me out nicely. I bring this up because he's always been very tolerant of me and my antics in the kitchen. He doesn't complain when I constantly make new recipes (some he loves, some he doesn't) and let months go by between his favorite meals. That's why, when I was planning last week's menu, I thought it was high time I served him up one of his favorites. It's been a while, and he's been very patient.

This sandwich is definitely one of his favorites. It's one of the first things I ever learned to cook for him, and he's loved it ever since. Just to prove how grateful he was, he ate three of these last night. Three!

Everyone has their own version of this sandwich, and the one I'm sharing with you today is ours, with my own little touches I've added over the years. Usually I use jarred tomato sauce, but last night I used the sauce from this post, and I think it's safe to say that it will be my go-to choice from now on.

Italian Sausage Sandwiches with Peppers and Onions
source: Cassie

1 package Italian-style sausages

1/2 cup water
2 tablespoons olive oil, divided
1 tablespoon butter
1 large red bell pepper, sliced into thin strips
1 large green bell pepper, sliced into thin strips
1 large onion, thinly sliced
2 cloves garlic, minced
Salt and black pepper to taste
1/4 teaspoon red pepper flakes
1/2 teaspoon Italian seasoning
1/2 cup tomato sauce (add more if you want; it just depends on how saucy you like your peppers)
Hoagie rolls, split (and toasted, if desired)

1. Bring water to a simmer in a large skillet over medium heat. Add sausages. Drizzle with 1 tablespoon olive oil. Cover and simmer for 10 minutes. Uncover and cook until casings are crispy and sausages are completely cooked through, about 10 to 15 more minutes.

2. Meanwhile, melt remaining tablespoon of olive oil and the butter in a large skillet over medium-high heat. Add peppers, onion, and garlic and saute until vegetables are crisp-tender, about 5 to 7 minutes. Season with salt and pepper, red pepper flakes, and Italian seasoning. Add tomato sauce and heat through.

3. Serve sausages on hoagie rolls, topped with pepper and onion mixture.

Roast Beef, Gravy and Onion Ring Sandwiches

I debated whether or not to post this, but in the end I decided it was just too darn good not to share with you. I don't know how many of you are like me, but I absolutely love watching The Food Network. One of my favorite shows to watch is Diners, Drive-Ins and Dives. The food always looks so amazing, and by the end of each episode I've usually seen five or six things that I'm just dying to re-create in my kitchen. This sandwich is one of those things. I saw a version of it on Triple D, and I just couldn't wait to make it. Roast beef, gravy, and onion rings, all piled on soft fresh bread? How could you possibly go wrong?

This is a great sandwich. The meat was really tender, and the gravy thickened for me perfectly (and gravy is something that's always a little iffy with me; I'm an over-thickening repeat offender). I loved the crunch of the onion rings on the sandwich; they provided just the right amount of texture. I served some onion rings on the side, too, because I just can't seem to get enough of them.

This sandwich is comfort on a roll, pure and simple. Thanks for the inspiration, Triple D!

Roast Beef, Gravy, and Onion Ring Sandwiches
source: inspired by Diners, Drive-Ins and Dives

1 1/2 - 2 pound beef top round roast (or any cut of beef you prefer)
Salt, pepper, and garlic powder to taste
1 bay leaf
2 sprigs of fresh thyme
1 1/2 cups water
2 tablespoons butter
2 tablespoons flour
Onion rings (we strongly prefer these because they're really crispy)
Fresh rolls, split and toasted (if desired)

1. Rub roast with salt, pepper, and garlic powder. Place in a Crock pot. Add bay leaf, thyme, and water. Cover and cook on low heat 9 to 10 hours or until meat is tender and shreds easily with a fork.

2. Heat butter over medium heat in a large saucepan. Add flour and whisk until mixture is thick and bubbly, about 1 minute. Add 1 to 1 1/2 cups of the beef cooking liquid. Stir over medium heat until gravy reaches desired thickness; salt and pepper to taste.

3. Top the bottom of a roll with a portion of the shredded beef. Top with gravy and two onion rings, then roll tops. Serve with additional onion rings on the side.