Archive for the ‘Sandwiches’ Category

Simmered in Tradition – Ragu Meatball Panini Dippers

Marrying into an Italian family, you learn a lot about tradition, family and dreams.  Often there is that patriarch of the family; that one person that essentially ‘started it all’. When the good folks from Ragu®  reached out to me they taught me their patriarch,  Assunta Cantisano. Assunta made the voyage from Italy to America with a little something extra up her sleeve, her family’s recipe for tomato sauce– a secret and sublime combination of vine-ripened tomatoes, fresh basil, fennel, garlic and ground pepper, meticulously writing down every detail and hiding it for safe passage. She must have known she was onto something when the neighbor’s raved about it. Then the neighbor’s neighbors. Word spread, and when people in Iowa started grabbing it off the shelves, well, the legend was off and running.

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Learn more about Assunta and a Giveaway!

Hot Sausage, Peppers and Onions

If you recall I posted these images when I did my review for the Nordic Ware FLARE pot (which is awesome btw!) but what I didn’t give you at the time was a recipe.  Now I’ll be honest, I hadn’t thought about giving you this as honestly I thought everyone knew how to make sausage, peppers and onions like you get at a fair.  I know, shame on me but I almost felt like if I posted a recipe like this it would be an insult to folks.  I envisioned emails of “Really Lori?  You give us that?  Everyone knows how to make that woman.  Geesh.” but instead you didn’t the opposite.

Hundreds of emails came in “Hey TKW, where’s the recipe?  That looks awesome!  Are you going to share?”

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So imagine my surprise when the requests started pouring in.  It just didn’t dawn on me.  Sorry.  This recipe has been in my family for decades.  I can remember my grandma making huge canning pots full of hot sausage, peppers and onions for our summer picnics and for Friday night football games when my brothers would play. This was ridiculously easy to make and fed a crowd.  Plus, like lasagna, it got better the next day! And it freezes beautifully too so when you’re too tired to cook, just take out a container of this stuff, heat it up and you’re ready to go.  Plus if you add this to scrambled eggs, well… you’re welcome is all I’m going to say.

This is the ONLY hot sausage recipe you’ll ever need!

Cajun Shrimp Po’Boy

Every now and then there’s a recipe that literally blows my mind on one – how easy it is to make and two – how incredible it tastes.  These Cajun Shrimp Po’Boys are one of those recipes. Back when I created my Creole Shrimp Nachos, I honestly fell in love.. or was it lust.. maybe both *shrugs* all I know it was awesome. I went on this uber kick with not only the Creole Seasoning but also the Baja Cream Sauce.  Like I NEEDED these in my life.

Plus it happened to be that shrimp was at a super low price at the time so I seriously stocked up on it.  I was pushing the limits on how much shrimp one person should legally have.  For me since I do not have a cholesterol issue I’m okay to eat it regularly.  Though it contains a high level of cholesterol, shrimp contains both omega-3 and omega-6 essential fatty acids important for your brain and immune system health. Shrimp are relatively low in calories — 60 calories in a 3-ounce serving — and are packed with important minerals and vitamins.

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C’mon and join me for a Po’Boy!

Roast Turkey with Red Pepper Jelly & Melty Asiago Hoagie

So this sandwich/hoagie/creation-of-awesomeness has truly been an obsession with me for about the 2 months.  Ever since I made that Spicy Red Pepper jelly I have been hooked on this stuff. However just like most things, except bacon, you get tired of eating the same thing the same way over and over.  For me I was chowing down on crackers with cream cheese and that jelly however I wanted something else; something more.

Now it was a Saturday therefore I was out and about doing my normal morning errands – spin class, Sam’s Club, Home Goods, grocery store and butcher shop.  By the time I got the butcher’s I was seriously ready to chew my arm off.  You know that feeling.  You’re working and you look at the clock and it’s only 10:20am.  Your tummy is just barely rumbling but you take a swig or two of your drink to calm it as it’s not quite lunch time. You get back to work, which seems like a good hour or so had passed, but when you look at the clock you see it’s only 10:40am. You grumble, your tummy makes a soft growl but you dismiss it and do your very best to concentrate on work and ignore the hunger.  You really get into your job and then you think “it HAS to be lunch time now” annnnnnnnnnnnnnnnnd you look at the clock only to see it’s only  10:49am.  OMG you’re gonna die right?  Like you’re at the point if someone put a whole pizza in front of you right now you’d inhale the whole thing in one bite you’re that hungry.  Yeah… I was THAT hungry.
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You are going to fall in love with this recipe!

Mozzarella Stuffed Italian Chicken Meatballs

Chicken meatballs aren’t something new here. When I introduced my Margarita Chicken Meatballs to my Stuffed Buffalo Chicken Meatballs with Cheesy Ranch Centers you guys went nuts!  Then you guys asked for a super healthy version and who I am to deny you?  Thus came my Protein Packed Chicken Parmesan Florentine Meatballs. These meatballs are not only super healthy and packed with protein but they are friggen delicious!  I’ve been preaching to you all for years.. eating healthy doesn’t have to taste bad!  You should never have to sacrifice taste for making food healthy!

Heck I’ve created so many meatballs recipes on here that it has it’s only subcategory on the website!
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A few weeks ago I shared with you my latest meatball recipe, Mozzarella Stuffed Italian Meatballs made with beef and pork. These seriously stopped both Mr. Fantabulous and I in our tracks.  See while he likes cheese he doesn’t “love it”. I know he’s a weirdo but he’s sexy and can lift super heavy stuff so I keep him around.  LOL  Please… I adore that man and would be lost without him!  But when it comes to cheese he can either love it leave it.  Me, on the other hand, has an entire fridge drawer dedicated to just cheese.  So when I decided to make a batch of meatballs I wanted to incorporate some cheesy awesomeness into them. Just by stuffing some cheese in the middle the outcome was so incredible that I may just permanently switch to making my meatballs this way for when I make meatball subs.  For him I won’t have to add extra cheese on top (again he’s weird) and for me I’ll get a double whammy of cheese… cheese in the middle and cheese on top!  WIN WIN!

You know it’s all about that cheese, ’bout that cheese

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