Cheesy Beef and Mushroom Sandwiches

Evening guys! I hope everyone had a great day. It was a scorcher here, so instead of the pool, we opted to go to an indoor jump place for the girls. My parents came with us and then we all had lunch at Mellow Mushroom. My dad and I both had a calzone; mine was tomato, basil, and black olives and his was steak and cheese.  I have enough leftovers for a few days…those things are bigger than my head!

Tonight I made this new recipe. I had a container of ground beef, but I wanted to come up with a something unique that we have never had before. I also had some mushrooms, an onion, and a random can of cream of mushroom soup. So I thought I might make a take on Philly cheese steak, but more playing up the mushrooms. I also used 2 different cheeses. Cheddar on half and provolone on the other half. Turns out they both taste good! This would be great for a quick dinner on a busy night or even a great appetizer for game night! I am already thinking of new sandwich ideas to use in the future!

Cheesy Beef and Mushroom Sandwiches

4 mini french loaves or one large loaf cut in 4 sections
1 pound ground chuck
1 onion, chopped
3 cloves garlic, minced in a garlic press
1 container mushrooms, chopped
1 can cream of mushroom soup
2 tablespoons Worcestershire Sauce
salt and pepper to taste
CHEESE! I used half cheddar (about 1 cup shredded) and half provolone (6 slices in total)


Preheat oven to 350
Brown the onion and beef. Season with salt and pepper. Halfway through the beef being browned, add the mushrooms and garlic. Mix well.
Add in the mushroom soup and Worcestershire sauce. Mix well and cook for another 5 minutes or so. Cool.
Slice your bread and scoop out a little of the insides to make room for your beef and mushroom mixture. This is a great snack for the kids or dog =)
Add the beef and mushroom mixture on the bread. Top with your cheese and bake in the oven for about 12 minutes or until the cheese is melted and starting to brown.



Chicken Parmesan Sandwich

I have been defrosting some chicken breasts since yesterday. I have had a few thoughts as to how I was going to cook them. In the middle of a very tough and interesting trampoline cardio class, I had an idea. Maybe it was because I was jumping my ass off while listening and watching videos with Beyonce, Fergie, Bruno Mars, and a bunch of other hot half naked dancers and singers, but I was thinking of making something healthy. I thought of poaching my chicken breasts in a tomato sauce and adding them on some whole what pasta.

When I asked my husband if he had any suggestions or ideas for the chicken breast, he said, “I don’t care; just don’t over cook it.” Duh! Like any of us ever tries to over cook anything! So I went with the idea of poaching in a yummy sauce and adding it to healthy noodles. My husband had to go out, so I sent him to the store with a list. He called me and asked what kind of noodle I wanted…he seemed a bit annoyed at the fact that we were going to have pasta. Then, I was all like, “Don’t say you don’t care what we have for dinner and then get all pissed that I am making something you might not want. Not the way this works…”

So he came home with all my ingredients, and I was all set to make my healthy dinner. I began making my sauce. I opened the olives…he bought whole ones. Well, I didn’t really specify, so I just sliced them and put them in the sauce. I asked the girls if they wanted some olives. Him- “There are olives in the sauce?” Me- “Uh, yeah, you bought them…I just had to slice them, because you got the whole ones; no biggie. Slicing olives is actually very relaxing.”

Then he had a stroke of genius. FINALLY!!! Him- “Have you cooked the chicken yet?” Me- “No…why?”
Him- “How about making chicken parm sandwiches?” Me- “Brilliant idea! See, this is what I mean!!! You have to tell me!!! Otherwise I am meal planning my ass off without you and then you aren’t allowed to complain!”

Speak up, people! Otherwise you will end up with poached chicken instead of this. Although, I am sure my poached chicken in tomato sauce would have been amazing!

Chicken Parmesan Sandwich


1 onion, chopped
3 cloves of garlic, crushed and minced
1 container of mushrooms, sliced or chopped
3 tablespoons of tomato paste
1 small can of olives, chopped- save half the juice
3 tablespoons Worcestershire
1/2 cup red wine (or chicken stock)
1 large can crushed tomatoes
1 small can diced tomatoes
2 tablespoons dried Italian Seasoning
1 heaping tablespoon of sugar
good palm full of salt and pepper- 2/3 salt, 1/3 pepper- eyeball, but taste along the way to see if it needs more

Heat a large dutch oven/pot and add a few turns of the pan with olive oil and a pat of butter.
Add the onion and cook down for about 5 minutes. Add your garlic and mushrooms and cook down 5 more minutes.
Add the tomato paste. Stir and cook for about 2 minutes. Then add your olives with the juice.
Add the Worcestershire and wine. Mix well and cook down for about 8 minutes. Then add your tomatoes.
Mix well and add your sugar and seasonings. The sugar, Worcestershire, and wine balance out the acidity of the tomatoes and add a richness to the sauce. Cook as long as you can. Add more salt and pepper if needed.

Chicken Parmesan

3-4 chicken breasts- boneless, skinless
1/4 cup heavy cream- could use half-and-half or buttermilk
3 tbs olive oil
8 oz mozzarella cheese
1 cup Italian bread crumbs with 2 tbs grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp pepper

Pound the chicken breast between plastic wrap/wax paper with a mallet. It should be about 1/4 inch thick. It helps to have cute sous chefs…005


Preheat oven to 350.
Pour cream in a small/medium bowl. Mix the breadcrumb ingredients and place on a large plate or platter.

Heat a large skillet over medium heat. Add 1 1/2 tbs of the olive oil. Dip the chicken in the heavy cream on both sides well and tap against the bowl to get rid of excess. Dredge well in the breadcrumbs. Repeat for remaining chicken breasts.

Brown the chicken breasts in a cast iron skillet. I had 3 large breasts, so I used one large and one medium pan. Do not overcrowd the pan. If you need to do more than one batch, do it. Remove the chicken to a plate with paper towels to absorb some of the oil. 011

Put the chicken back in the oven on a lined pan and cook for another 5 minutes or until cooked through. Take out and let rest. Slice your mozzarella and cut your loaf of bread in 3 pieces and slice through the middle.
Slice your chicken in to strips to place on your sandwich. There should be no pink! If so, place back in the oven for another 5 minutes or so.

Preheat broiler to high. Add sauce, chicken, more sauce, and the cheese to your bread. Broil for approximately 5 minutes (about 6-inches from flame or heat element), or until cheese is melted, bubbly and begins to brown. 016

Chicken Kabobs, Oven Roasted Corn, and Naan with Arugula and Walnut Pesto

I have been in the kitchen cooking since 3 pm. I made marinara sauce for my baked shells, cooked hamburger meat, marinated my chicken, made pesto, cooked dinner, and assembled my baked shells for tomorrow’s dinner. Any day I get to spend in the kitchen is a great one! Here is what we ate tonight…

Chicken Kabobs

I cut up chunks of chicken (4 breasts) and marinated it in olive oil, garlic (6 cloves, smashed and chopped), and salt and pepper to taste. Let set in fridge for at least 20 minutes. This is a great mild marinade, but heat would have been amazing in this. I might have added some diced jalapeno, a splash of hot sauce, or a few shakes of red pepper flakes if the girls were not eating this with us. Maybe next time I will do 2 marinades.
I also cut up some onion and added whole mushrooms to skewers I soaked in water for 20 minutes (while the marinade was going). Rotate on smoking hot grill or grill pan for about 6 minutes or so per side until the inside is no longer pink. 002



Arugula and Walnut Pesto

You guys know I love to make pesto. This is the same as all the others. Greens (arugula), nuts (walnuts), cheese (Parmesan), and olive oil streamed in to the right consistency.

Oven Roasted Corn

I wrapped 6 ears of corn in aluminum foil with 2 pats of butter per ear. I placed them in a 450 oven for about 20 minutes. Fresh corn is always a big hit! We planted some in our garden this year, so hopefully we will get a few ears out of it!

I heated some Naan bread on my gas eye and assembled a sandwich of sorts.It was heaven.





The B.E.L.T- Bacon, Egg, Lettuce, and Tomato Sandwich

The best thing about a sandwich is there is no right way to make one. You can add anything you like. You can leave off something you don’t like. You can take a classic sandwich, like the BLT, and change or enhance it, if you will. The same can be done for the Grilled Cheese. One of my daughters did not want a BLT, but a grilled cheese with bacon. Ok. Love it! My husband wanted a BLT, so I made him the classic. My other 2 daughters wanted a plain grilled cheese and a peanut butter and jelly sandwich. I wanted to have a BLT with a poached egg.

You might say, “Why are you making everyone something different? I thought you only make one thing and everyone has to eat it?”

That is my rule for dinner. I only make one meal. You eat it or starve. No one has starved. Everyone eats. Breakfast and lunch are a different story. I have no problem making different meals for breakfast and lunch. Usually everyone always wants to have the same thing anyway. Every once in a while, someone might want to be unique, so I roll with it. C’est la vie!

Here are some very lovely pictures of my BELT. I toasted some rosemary french bread, slathered it with mayo and horseradish, added my bacon, lettuce, and tomato, and topped with my poached egg. Messy, but oh so good.





Pimento Cheese Sloppy Joes

Yes!!! Finally I have done it!!! I have made my daughters’ beloved hohum sloppy joes that they love so much actually taste AMAZING!!! Sloppy Joes are not a pretty dish. There are tons of recipes out there that look great. I wanted to try more, but my girls stand by the recipe their daddy first made.

My husband remembers having this as a child. The only sloppy joes I had were in the school cafeteria and avoided at all cost. Maybe it was Manwich… Not sure, but I don’t ever remember my mom making a Sloppy Joe. And I thank her for that.

I had to figure out a way to make me like them more without adding cooks onions, peppers, or tomatoes that may give it away. I found a solution; tomato paste, barbecue sauce, onion and garlic powder and pimento cheese. The kids didn’t eat it with pimento cheese, but I will be happy to hog all the cheese for the time being. For real…TRY THIS COMBO!

Sloppy Joes- all my ingredients are now eyeballed and to taste, but these are pretty much the right portions- taste everything and add if needed.

1 pound ground beef
1 cup light brown sugar
1 tablespoon tomato paste
2 tablespoons ketchup
1 tablespoons mustard
2 tablespoons barbecue sauce
a generous shake of liquid smoke… Once I ran out and used worcestershire sauce and no one noticed.
a few shakes of onion and garlic powder- the real thing would be better, but I am easing them in to the idea of a different sauce…
pimento cheese- I used 2 tablespoons of Palmetto’s Bacon Cheese. I have made plenty of pimento cheese. Homemade pimento cheese is easy and delicious, bit this is a great premade brand.

Directions- Brown your ground beef. Drain any grease leftover. Add all your ingredients. Warm on low. I toasted MY bun, but the girls like theirs untoasted. I also made some Annie’s Mac and Cheese and canned baked beans.

The Girls’ Plates

My Plate