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This recipe was given to me from my step-mother-in-law. She swears she isn't much of a cook, and this recipe tells me otherwise. Such a quick (prep), easy, and ridiculously TASTY meal!
The Ingredients:
1 chuck roast (3-6 pounds)
1 packet Au Jus Seasoning Mix
1 packet Italian Dressing Mix
1 can beef broth (or 2 cups water and 2 bouillon cubes)
The Instructions:
Place the roast in the bottom of your crock pot. Sprinkle seasoning packets over roast, then pour broth over all. Cook on low for 6-9 hours (depending on how frozen the roast is). Pull the cooked meat out of the crock pot and shred (I use my kitchen aid and the cookie paddle for about 10 seconds on low). Add back to the crock pot and serve with hoagie rolls and provolone cheese.
I have never been to a Donny Mac's, and for that matter, I don't even know what they are... but I did find a knock off Donny Mac Chicken Sandwhich online HERE, and thought it sounded tasty. And it was. So I now share it with you!
The Ingredients:
2 chicken breasts, halved and pounded to ¼” thickness
3-4 c. buttermilk (enough to cover the chicken)
oil for frying
Breading:
8 oz pkg. Panko bread crumbs
2/3 c. flour
1 tsp. salt
2 Tbsp. cayenne
2 Tbsp. Garlic powder
1 Tbsp. paprika
½ Tbsp. Thyme
Sauce:
1/2 c. corn
1 c. buttermilk
½ c. ranch dressing
salt & pepper to taste
2 -3 Tbsp. chopped green onion
2 c. chopped cabbage
4 Cibatta buns
The Instructions:
Place chicken breasts in medium-sized bowl and pour buttermilk over until chicken is pretty much swimming buttermilk. Refrigerate overnight.
For the sauce: Sauté corn until a little caramelized and blend in a food processor. Add buttermilk and ranch to food processor and pulse 1-2 times until well mixed. Stir in green onion and set aside.
Combine breading ingredients until all ingredients are mixed in really well and pour in a shallow dish. Place chicken in bread crumbs. Press it down then let it sit for a few seconds so the break crumbs really stick on there.
Heat oil in a deep pan, or deep fryer and add breaded chicken. Fry until golden brown and cooked through.
Combine cabbage and about ¼ c.- ½ c. of the sauce to make the slaw (you just want the cabbage covered in the sauce, not drowning in it). Do this right before putting on the sandwich so it doesn’t get soggy.
To serve: Toast Cibatta in toaster or oven until slightly toasted. Add a little of the remaining sauce to the bottom bun. Place fried chicken on bun, slap on some “slaw” and top with remaining bun.
Okay... so this recipe was surprisingly simple, and very tasty. The puff pastry gave it a buttery, light taste that is hard to beat. I found this recipe at Mmm...Cafe
The Ingredients:
1 egg
1 sheet Puff Pastry, thawed
4 thin slices deli Black Forest ham
4 slices deli Swiss cheese (about 4 ounces)
Confectioners' sugar
Pure maple syrup
The Instructions:
Heat the oven to 400°F. Beat the egg in a small bowl with a fork.
Unfold the pastry sheet on the work surface. Cut the pastry in half, diagnally to create two large triangles. Brush the edges of the pastries with egg.
With a corner of 1 pastry facing you, place 2 slices ham and 1 slice cheese on the bottom half of the pastry. Fold the pastry over the filling to form a triangle and press the edges to seal. Crimp the edges with a fork. Repeat with the remaining pastry. Brush the top of the pastries with the egg mixture. Place the pastries onto a baking sheet.
Bake for 20 minutes or until the pastries are golden brown. Sprinkle the pastries with the confectioners' sugar. Serve with the maple syrup.
