Wednesday, September 20, 2017

Roast Beef Sliders with Crispy Onions























These little Roast Beef and Provolone Sliders are always a big hit when I need something simple and quick.  The combination of tender roast beef on buttery sweet rolls with a little crunch is out of this world!  You probably should make a couple of pan because they go fast!   This is a keeper my friends!  

Roast Beef Sliders with Crispy Onions

1 1/2 sticks butter, melted
1 tablespoon poppy seeds
3/4 teaspoon dried minced garlic
1/2 tablespoon dried minced onion
1 package Hawaiian sweet rolls
1 1/2 pounds sliced thin, rare deli roast beef
2 cups crispy French-fried onions
1 pound sliced provolone

Preheat the oven to 350 degrees.  
Butter the bottom of a 13 x 9 inch baking dish.  Stir together the melted butter, poppy seeds, dried garlic, and dried onion.



















Without separating into individual rolls, slice the top half of the bread off the bottom. Place the bottom portion of the rolls in the prepared baking dish.  



















Layer the roast beef on top. I like to layer lots of beef for a thick juicy slider!  I also like to buy the beef slightly rare because it will bake in the oven.



















Add a layer of  the provolone.  Add extra if you like lots of ooey gooey cheese. You can also add Pepper Jack or any other cheese you like.
























Then add a layer of the onions.  I use French's Crispy Fried Onions but any brand will do. 






















Carefully place the top section of the rolls on the sandwich stacks, keeping them attached to each other.  



















Stir the butter mixture and then generously  brush over the tops of the rolls until entirely coated.


















Bake, uncovered, until the cheese has melted and tops of the rolls are golden brown, 15 to 20 minutes.  



















Cut between sliders with a large sharp knife and serve hot.



















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Classic Ham and Cheese with Garlic Mayo






















Well there's nothing like a ham sandwich.  I like to add a touch of garlic and sour cream to my mayo because it really brings out the taste of the ham and cheese.

Classic Ham and Cheese with Garlic Mayo

1 tablespoon mayonnaise
1 tablespoons sour cream
Pinch of garlic powder
Your favorite bread or sandwich roll
Slice of your favorite cheese
1 slice ripe tomato
Thinly sliced ham
Lettuce leaves

In a small bowl, combine the mayonnaise, sour cream and garlic powder until smooth.




















Spread on top of your bread or roll.   Add lettuce leaves, a slice or two of tomato and your cheese and top with ham.

Top with bread to or fold over roll.

Enjoy!






















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Brown Sugar Meatloaf Sandwich

















What can I say?  What is more all American than a classic meatloaf sandwich?  It is the ultimate comfort food and it gets better each day it waits for you in the refrigerator.  I keep mine simple.  No extras, no condiments, no lettuce or anything else.  Just the ketchup on the meatloaf between two slices of white bread.  Now that's a sandwich! 

Brown Sugar Meatloaf Sandwich

1/2 cup brown sugar, packed 

1/2 cup ketchup 
1 1/2 lbs lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup saltine cracker crumbs, finely crushed or use bread crumbs finely processed.
























Preheat oven to 350 degrees. Lightly grease a 5 x 9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. 

In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.


Slice and serve with mashed potatoes and a side veggie.  The next day slice it up for a wonderful sandwich.  Remember, meatloaf only gets better each day! 










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Monday, September 4, 2017

My Jumbo Lump Maryland Crab Cakes



For those of you who really know me out there, you know that I am from Maryland and I have a thing about crab cakes. I have a thing about seeing crab cakes on social media sites that bear the title of "Maryland Crab Cakes: when they are not even close. 

When I say I have a thing about it...I mean it drives me nuts! Typically the crab cakes you see out there are full of peppers and onions and tons of filler and the sweet succulent blue crab is totally lost.  A real Maryland Crab Cake "celebrates" the crab. We do not cover up the flavor of it! 

So today, I want to show you what a delicious, authentic, Maryland Crab Cake is and how to make them. You can thank me later.

My Jumbo Lump Maryland Crab Cakes

1 lb Jumbo Lump crab meat
1 large egg 
1/4 cup mayonnaise
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoon Old Bay Seasoning
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon of  salt
1/2 cup fine breadcrumbs made from white bread
1 tablespoon chopped parsley

Preheat oven to 400 degrees. Drain crab meat and put in a bowl and set aside.





















In a medium bowl, whisk the egg, mayo, mustard, Old Bay, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt. Gently stir in crab meat and breadcrumbs and mix with hands lightly without breaking up the lumps. Mixture will be somewhat wet. Cover with plastic wrap and refrigerate for an hour or more.





















Once chilled, shape the mixture into rounded mounds whatever size you'd like. Do not flatten or make into patties. Place on lightly sprayed baking sheet with sides. Spray the tops very lightly with non-stick spray for browning.   Just look at those big lumps of sweet succulent crab! 


























Just before putting crab cakes in the oven, drop two or three ice cubes onto the baking pan in between crab cakes. This will keep the high temperature from burning the bottoms.  Bake in hot 400 degree oven for 10-15 minutes depending on the size you made your crab cakes.


In Maryland, the home of the most incredible crab cakes, we judge the perfect crab cake as one that has mostly sweet Chesapeake Bay Blue Crab and very little filler!  And NO PEPPERS or vegetables or any other nonsense that might take away the taste of that sweet wonderful crab!























Just enough filler to hold them together.  Look at that crab! 

























Can't you just taste them!  Oh My Goodness.  There is nothing like a Maryland Crab Cake!   This recipe makes 4-5 big jumbo lump crab cakes.


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