dalreach house sandwiches

dalreach house sandwiches - she likes to eat

my maternal grandparents used to live in london, and every thanksgiving when they weren’t able to go back to the states they would  travel up to scotland with all of their expat buddies and stay at a manor called dalreach house (pronounced dal-reek). they would enjoy the holiday amongst other texans, drinking scotch, eating too much, and illegally fishing for salmon in the river.

on the day after thanksgiving their first year at dalreach, the texans were wondering, “hey, what do we do with all this leftover turkey??”
then another texan (my grandma) said, “well, i have lots of jalapeños in my suitcase from my last trip home!”
and the dalreach house sandwich was born.
it’s made on sturdy toasty bread, with lots of melty cheese, hunks of leftover turkey, crispy bacon, and topped with as many jalapeños as you can handle.

this is honestly the only holiday recipe i look forward to all year long. i hope your family loves it as much as the chapmans and the barbers (and now the todds) do!

the dalreach house sandwich

ingredients

leftover turkey from thanksgiving dinner

shredded cheddar cheese

cooked bacon (in strips)

pickled jalapeños (from a jar, not fresh)

mayonnaise

whole grain bread

directions

1. set the oven to broil, at about 500. take all of your bread slices (one slice for each sandwich) and lightly toast them, either in the oven on broil or in your toaster.

2. for each open-faced sandwich: spread mayo on one slice of bread (this depends on how much mayo each person likes). then top with thickly sliced turkey and 2-3 strips of bacon, then cover with shredded cheese. top with jalapeños as desired (for me or my mom, it’s LOTS).

3. broil in the oven for about 3-5 minutes, until cheese is completely melted and crust is nicely toasted & crispy. (watch them – they won’t take long and you don’t want them to burn.)

have a very happy thanksgiving and enjoy lots of these on the day after!

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tex-mex sloppy joes

good lordy, do i love tex-mex.
and i am positive it’s not because i’m from texas.
it is only because it’s AWESOME.

my ever-so-thoughtful little brother came across this a while ago and sent it my way… boy, does he know me well. the original recipe is by the lovely lisa fain, author of the homesick texan blog, a blog that i love & you should go check out.

i have always been a fan of sloppy joes and when i contemplated this delicious epiphany she’d had in making them with a texas twist… MY MIND = BLOWN.
these babies are amazing.

tex-mex sloppy joes
adapted from the homesick texan
(serves 4-6)

ingredients

1 1/2 lbs ground beef

1/8 tsp (scant) ground chipotle chile powder

1/2 medium yellow or white onion, diced

1/2 green bell pepper (seeds & stem removed), diced

3 cloves garlic, minced (or 1 tsp jarred)

15 oz can tomato sauce

2 tsp oregano

2 tsp cumin

1 tsp paprika

1/8 tsp allspice

pinch of cayenne

2 tsp worcestershire sauce

6 oz (half a bottle) mexican lager (i use dos equis amber)

2 tbsp ketchup

1/2 cup cilantro, divided

juice from 1/2 a lime

salt & black pepper to taste

4-6 warm buns for serving

guacamole, cilantro, jarred/sliced jalapenos, cotija cheese for serving

directions

1. in a large skillet, cook the meat until almost completely browned, about 5-7 minutes. add the onions and bell pepper and cook over medium heat until soft, about 5 minutes. add the garlic and cook for 30 more seconds.

2. add in tomato sauce, chipotle chile powder, oregano, cumin, paprika, allspice, cayenne & worcestershire sauce – mix well. add the beer, ketchup and 1/2 the cilantro. stir until well combined.

3. cook on medium-low heat uncovered for 15-20 minutes and then stir in half of the remaining cilantro and the lime juice. add salt & pepper to taste.

4. on each plate, lay bun halves open-face and slather (yes, slather) each slice with guacamole (this way makes sandwiches, or you can make them open faced – this is how i like them – with just one bun half). top with the sloppy joe mixture, cheese, jalapeno slices, and cilantro.

enjoy!

photo via the homesick texan blog

open faced grilled cheese – a tip



who doesn’t love a good grilled cheese sandwich?
all that ooey gooey cheese on toasty bread, right out of the oven…
the little she gobbles it up as if nothing has ever tasted so good in her short life.

now, the open faced grilled cheese sandwiches i grew up with were good (made with mustard and cheddar cheese), but it was not until i gathered a little trick from my dear friend, leah, that i had truly amazing experiences in the grilled cheese department. people always ask what it is, and can never guess.

here is the ingredient list:
bread
shredded sharp cheddar cheese
and…

can you guess what it is?

it’s not what you’d expect, but trust me, you’ll never make a grilled cheese without it again.

guessed yet?

here it is:


did you guess it!?
it is sheer genius…
the brilliant garlic salt marries perfectly with the taste of the cheddar cheese to make the classic chilly saturday afternoon sandwich. just a light dusting (2-3 grinds, depending on your grinder) over the cheese and broil in the oven for a few minutes.
pair with a hot bowl of speedy tomato soup to appreciate it to it’s fullest.
enjoy!
photo via

gwyneth’s B.L.A.T. sandwich

veggie B.L.A.T. sandwich

we all know gwyneth. and we all love gwyneth.
i especially love her – not only for the way she sings “forget you” in that episode of glee, but – for her love of food.

she makes this delightful sandwich called the BLAT, that she shared in her GOOP newsletter:
bacon, romaine lettuce, avocado & tomato.
YUM.

veggie B.L.A.T. sandwich
ingredients

1 tbsp olive oil

8 slices whole grain bread

1/2 cup mayonnaise

8 slices bacon (you could also use turkey bacon)

2 very ripe tomatoes, sliced

1 ripe avocado, sliced

romaine lettuce

salt & pepper

directions

1. cook bacon according to instructions on package. spread each slice of bread with a tablespoon of mayonnaise, then sprinkle with coarse salt and pepper. layer on top of 4 slices: bacon, tomato, avocado and lettuce. top with the remaining four slices.

cut each sandwich in half and serve.

pulled bbq chicken sandwiches

tender pieces of chicken…
dripping in barbeque sauce…
cheese melting on top…
all on a crunchy toasted kaiser roll…

can you tell my mouth is watering as i type this?
i don’t make many sandwiches for dinner, but this is one of my all-time favorite homeade sandwiches.
it’s super easy and doesn’t have a long list of ingredients, making it a great weeknight meal.
i love to pair it with a salad, maybe some seasoned waffle fries, and an ice-cold shiner bock.

pulled bbq chicken sandwiches
ingredients

4 skinless, boneless chicken breast halves (about 2 lbs)

1 onion, finely chopped (white or purple; both work well)

4 garlic cloves, minced

1 1/3 cups bbq sauce

1/2 cup apple cider vinegar

salt & pepper

hot pepper sauce, such as tabasco

6 kaiser rolls, split

1 1/2 cups shredded monterey jack cheese (6 ounces)

directions

1. season the chicken with salt & pepper and place in a heavy pot with the onion, garlic, and just enough water to cover the chicken. add the bbq sauce, vinegar and a few drops of hot sauce and bring to a boil.

2. reduce the heat and simmer until the chicken is cooked through, about 15 minutes. remove the chicken from the sauce and shred with 2 forks.

3. boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. season with salt & pepper. add the shredded chicken and heat through.

4. spoon the chicken and the sauce mixture onto the rolls (toast them, if you like) and top with the cheese.

(sorry, no credit for this one – i have had this recipe so long, i have no idea where it came from!)