Homemade sub rolls

Homemade sub rolls
Homemade sub rolls

On Monday, I posted about our delicious build-your-own sub sandwiches. Today, I want to share the recipe for the homemade sub rolls that I usually make for them — they really bump things up a notch from store-bought rolls.

These sub buns are simple and easy to make — of the 2 1/2 hours from start to finish, there’s only about 15 minutes of hands on time. My secret is to use a silicone bread mold to shape and bake the rolls (a la most sub shops). That way, you’ll get perfect rolls every time. So, without further ado, here’s the recipe:

Continue reading Homemade sub rolls

Build-your-own homemade sub sandwiches

Build-your-own sub sandwiches
Build-your-own homemade sub sandwiches made with ham and swiss (served with kettle-cooked potato chips)

Last month, I decided to make my own sub sandwiches (or hoagies or heros, depending on what you like to call them), and they are definitely better than anything I could buy at a restaurant. So I’m saying goodbye to Jimmy John’s, and hello to making delicious sandwich combinations at home.

What’s the secret? It’s in great ingredients, a dash of dried oregano, and a drizzle of olive oil and red wine vinegar. And if you have a little extra time, homemade sub rolls put it over the top.

I use the same formula for each sandwich (inspired by this video), but the combinations are endless. I’ve shared some of our favorites below, including turkey bacon ranch, and an Italian grinder. We hope that you give one (or more) of our sandwich ideas a try! Because sometimes, you just want a good sandwich, and this is it.

Continue reading Build-your-own homemade sub sandwiches

Hawaiian breakfast bake with ham, bacon, and pineapple

Hawaiian breakfast bake
Hawaiian breakfast bake with ham, bacon, and pineapple

Every few months, Michael and I sign up to bring treats to our Sunday School class at church. Our turn was last month, and I decided to make this delicious-sounding Hawaiian egg bake from a Taste of Home magazine that I have. (I also made some yummy banana chip muffins from the same magazine.) Like many strata-type casseroles, this one is prepared the night before, so all you have to do in the morning is bake it for 40-45 minutes.

We enjoyed the delicious savory and sweet flavors from the ham, bacon, pineapple, and Hawaiian rolls — and french fried onions are a fun addition on top. I hope you give it a try!

Continue reading Hawaiian breakfast bake with ham, bacon, and pineapple

Collard greens with bacon

Collard greens with bacon
Collard greens with bacon (pictured with smoked pulled pork)

Ever since we got a grill, we’ve been eating a lot more barbeque. And smoked meats lend themselves to delicious Southern sides — including coleslaw, mac and cheese, and collard greens. Last Sunday, Michael smoked a rack of spareribs, so I decided to make these collard greens, which are one of my favorites, as a side. (We ate the leftovers with pulled pork, as pictured above.)

These collards are especially delicious because they’re sauteed in bacon grease with plenty of onions and garlic. I’ve also successfully used fresh kale as a substitute for the collard greens in this recipe (on a side note, spinach is not an appropriate substitute, because it doesn’t have enough structure to stand up to cooking, and will turn into a mushy mess). I will note that you need to simmer the greens for 30-45 minutes, so you may want to try this recipe on the weekend when you have a little extra time.

Continue reading Collard greens with bacon

Creamy chicken and spinach lasagna

Creamy chicken and spinach lasagna
Creamy chicken and spinach lasagna

Michael made this recipe for dinner on Thursday, and we both thought it was delicious. The white sauce is rich and creamy, and the mushrooms and spinach add some heartiness (and healthiness) to the recipe. We also think it would be delicious to use baby kale in place of the spinach.

It does take some time to make this recipe, including baking time, but our inspiration recipe gives directions for making the casserole ahead of time and freezing it. We haven’t tried that yet — because we don’t have the freezer space right now — but think it would be a great option to plan ahead for a busy night.

Continue reading Creamy chicken and spinach lasagna

Italian beef sandwiches

Italian beef
Italian beef sandwich

If you’re looking for an authentic Chicago-style Italian beef sandwich, this probably isn’t it (you might want to check out this article for some tips). But if you’re looking for a very tasty Chicago-inspired Italian beef sandwich, this is definitely it.

The combination of beef, swiss cheese, onions, au jus, and giardiniera is savory, delicious, and flavorful. We smoked an eye of round roast on the grill, but you could also buy thinly sliced roast beef from the deli as an easy option. I also highly recommend purchasing a Chicago-style giardiniera (such as Marconi), instead of the Italian style (which won’t have the right flavor). Another tasty option is to cook sliced bell peppers and mushrooms along with the onions to make a sort of Philly-style sandwich.

Continue reading Italian beef sandwiches

Grilled teriyaki burgers

Grilled teriyaki burgers
Grilled teriyaki burgers

Now that we have a deck and a grill, we’ve been doing a lot of grilling and smoking meats. These teriyaki burgers are one of our favorites when we’re looking for a quick, delicious dinner.

I like to buy large packages of ground beef when they’re on sale and make a bunch of burgers for the freezer. Then, it’s easy to thaw and grill however many we need for dinner. At a minimum, we recommend topping the burger with cheese, mayo, and butter lettuce — but grilled pineapple slices, grilled onions, or onion buns are also tasty additions.

Continue reading Grilled teriyaki burgers

Tangy cabbage and broccoli coleslaw

Tangy cabbage and broccoli coleslaw
Tangy cabbage and broccoli coleslaw

This refreshing, vinegar-based coleslaw is my new favorite summer side dish. Michael found this recipe a couple months ago when we were looking for something to go with Jamaican jerk chicken. I made a couple small tweaks to the recipe, and we like it so much that I’ve made it at least once a week since.

I usually make this recipe with finely shredded cabbage (a mix of red and green cabbage looks nice), but it’s also delicious with a mix of cabbage and broccoli slaw, as long as you still use 6 cups total. Either way, you’ll want to refrigerate the slaw for at least one hour (or overnight) before serving. It’s delicious alongside any grilled meat or picnic meal. Enjoy!

Continue reading Tangy cabbage and broccoli coleslaw

Summertime peach cobbler

Summertime peach cobbler
Summertime peach cobbler

I don’t post — or make — very many dessert recipes, but this peach cobbler recipe is definitely worth sharing. In fact, it’s pretty much the only dessert I’ve made this summer. I suppose I could make something else, but this recipe is just so good that I don’t want to. So, if you’re looking for a knock-your-socks-off dessert, look no further.

There are two caveats: The first is that the cobbler is best eaten the same day you make it. The second is that you may not be able to stop eating it. And may I recommend topping it with a scoop of vanilla ice cream?

Continue reading Summertime peach cobbler

Deep dish pan pizza with sausage and tomatoes

Deep dish pizza
Deep dish pan pizza with sausage and tomatoes

Over the past several weeks, Michael and I have been working on improving our homemade pizza — and this deep dish pan pizza was our first project. After several iterations, we’ve come up with a go-to method and picked out our favorite ingredients. Like Papa John’s says: “Better ingredients, better pizza.”

One of the keys to getting a delicious, crispy crust is to use non-stick, 9-inch cake pans to bake the pizza. Also, we’ve found that buttering the pan and using butter in the pizza dough both give the crust a great flavor.

We chose sausage and diced tomatoes as our toppings, based on our favorite pizza from The Italian Pie Shoppe in St. Paul, and it was delicious. If you do want to change the toppings, however, I would recommend sticking with a 1 meat-1 veggie combination so you don’t overwhelm the pizza.

Continue reading Deep dish pan pizza with sausage and tomatoes