So far, every meal I’ve made from a Pinterest pin has been amazing. Not just “kind of good” or “pretty good” but amazing. Blame this on the pregnancy hormones if you wish, but even hubs has admitted that the recipes I’ve made from Pinterest have been home runs.
In the spirit of sharing my culinary discoveries with you, I could just direct you all to my Pinterest page and to the recipes that I’ve made that are “winners.” But I know you’re busy people, and that’s not a very productive use of your time. So, I’m going to re-post the recipes here (with a few tweaks made by yours truly) and urge you to make them tonight.
Well, don’t make all three of them tonight…you might want to space them out a bit. Enjoy!
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Feeds 2 people
1/2 pound deli honey ham
3 slices Swiss cheese, cut in half
1/4 stick butter, melted
1 T minced onion (I used Mrs. Dash’s Onion & herb blend)
1/2 tsp. Worcestershire sauce (again, no measuring for me)In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together. (I used an 8×8 square baking dish and it worked perfectly.)
In a medium bowl, whisk together all of the topping/sauce ingredients. Using a pastry brush, brush topping onto tops of buns. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.
2 skinless, chicken breasts
2 tsp ground cumin
2 tsp chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
2-3 jalapeno peppers, minced – more if you want more spice
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
16 oz pepperjack/Mexican blend cheese
Tortilla chipsIn a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer 20-30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add half of the pepperjack cheese and stir to melt. Return chicken to soup and cook 10- 20 more minutes until desired consistency.
Add cilantro, reserving some to top individual bowls. Ladle into serving bowls and top with crushed tortilla chips, reserved cheese and cilantro if desired.
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3 lb. Beef Round Steak (I used a 3 pound beef roast)
1 packet Onion Soup Mix
1 packet Au Jus Seasoning
1 (15 oz) can of Beef Broth or Stock (I used a carton of beef stock and had leftovers)
½ cup water
4 slices mozzarella cheese
4 Sub rolls (I used sub rolls from my grocery store’s bakery)
Put beef roast in slow cooker. In a medium bowl, combine Beef broth, Onion soup mix, Au Jus seasoning and water and stir until combined. Pour mixture over beef, put cover on slow cooker and cook on low for about 8 hours. An hour before serving, shred meat with two forks or take it out and slice thinly (mine was too well-done to slice thinly, so I shredded it). Place shredded meat back in the slow cooker for another hour.
When ready to serve, butter both sides of your sub roll. Using tongs, pile beef on one side of roll, adding sliced mozzarella cheese on top. Leave the sub roll open so it can get nice & toasty on the other side. Place under the broiler for 2-3 minutes until cheese is melted/bubbly. Serve sandwich with a bit of Au Jus from the slow cooker (you may want to strain it first). If you need more Au Jus, add a bit more beef stock.
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Have you seen any good recipes lately on Pinterest? If so, what are your favorites?