Chicken Teriyaki Footlongs (Penn Station Style)

My attempt at recreating Penn Station's teriyaki chicken sandwich

INGREDIENTS: (makes 2)
2 french bread baguettes
2 boneless chicken breasts (or 3-4 thin sliced breasts)
6-8oz fresh mushrooms, sliced
sliced onion
minced garlic
teriyaki sauce
mushroom steak sauce
sliced provelone

DIRECTIONS:
Make the bread dough ahead of time (can refrigerate if needed after it rises).
Bake 2 bread baguettes while you prepare the sandwich filling on the stovetop.
Cut the chicken into thin strips. Add a little olive oil to a skillet and cook the chicken. Add in a little teriyaki sauce.
In a separate, larger skillet, cook the mushroom & onion with some garlic. Add in teriyaki and mushroom steak sauce.
After the chicken is cooked add it in with the mushrooms/onion.
When the bread is done, remove it from oven & set the oven to broil mode.
Slice the bread, add in the chicken/mushroom/onion filling, and top with sliced provelone.
Place under broiler for a couple min, till cheese melted.
Serve warm, with some fries maybe.

note: these were good, but freakin messy. Next time I might try using flatbread or something that would make it easier to pick up.

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Cheeseburger Soup

found recipe here it was very good! Great for a cold ass winter night

INGREDIENTS: (7qt slow cooker)
1.45 lb ground beef, cooked/crumbled/drained
30oz frozen shredded hash browns
9oz real bacon bits (3 packages)
32oz Velveeta (I used the 2% one)
32 oz chicken broth
seasonings (to taste):
several dashes onion flakes (or can use some chopped yellow onion)
few dashes of pepper
few dashes of Worcestershire
bunch of minced garlic
burger seasoning (I added this in after the soup was cooked)

(optional)
hamburger buns
minced garlic
sliced cheese

DIRECTIONS:
Cook/crumble/drain the beef. (I did this the night before to save time).
Add the frozen hash browns into the slow cooker.
Top with crumbled beef, bacon, all the seasonings.
Cut the velveeta into cubes and place on the top.
Pour broth over everything.
Cook for 8 hrs on low.
Stir everything together, add in any additional seasoning if desired.

I served with leftover hamburger onion buns I had. Baked them @275F for 8min. then topped them with minced garlic & sliced/shredded cheeses. Put under broiler for 2min.

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Slow Cooker Breakfast Casserole

found the original recipe here

INGREDIENTS: (used a 7qt slow cooker)
30oz frozen shredded hash browns
16oz ground sausage, cooked/crumbled (can sub turkey sausage)
8oz shredded cheddar
6oz real bacon bits (or cooked/chopped bacon)
12 eggs
1/2 c milk
garlic powder
onion powder
salt/pepper
paprika
(optional) diced ham/canadian bacon

2 packets sausage/country gravy mix (or pre-made gravy)

DIRECTIONS:
Cook the sausage, crumble & drain.
In a 6 or 7 qt slow cooker layer:
-half the hash browns
-half the sausage
-half the cheddar
-half the bacon bits
(repeat)
In a bowl, whisk together the eggs, milk, and seasonings.
Pour mixture over everything in the slow cooker.
Cook ~4 hrs on high, or ~8 hrs on low.
Serve with prepared sausage gravy.

note* I cooked this 8 hrs on low while I was at work, the top bacon got a little hard/burned, but it tasted fine. Next time I'd prob cook it more like 6-7 hours on low.

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Broccoli Cheddar Braid

Very tasty. Modified this recipe a bit

INGREDIENTS:
a crown of broccoli, broken into smaller pieces & steamed
1 chicken breast, cooked & shredded
1/2- 1 c mayo (as needed)
1 jar alfredo (use as needed)
3oz real bacon bits
2c shredded cheddar (I added in a little extra white cheddar also)
2 tubes refrigerated crescent rolls
1 egg yolk (for basting)

DIRECTIONS:
Cook & shred the chicken ahead of time (or use pre-cooked chicken like rotisserie or whatever).
Steam the broccoli.
Preheat oven to 375F.
In a bowl mix broccoli, chicken, bacon, shredded cheese(s), and alfredo & mayo to taste (I didnt use an entire jar. Prob like half a jar and maybe 1/2c or a little more of mayo).
Spread out the crescent rolls lengthwise on a greased baking sheet to make a bigass rectangle, and pinch the seams together.
Spread the filling mixture in the center of the crescent roll sheet.
Cut slices down each side of the crescent roll sheet to make strips (see photo below).
Take each strip and fold up over the filling to make a "braid" appearance.
Brush with egg.
Bake about 30min.

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Stovetop Beer Brats w/ fixins

Very tasty brats cooked in beer, served topped w/ spicy chili & pineapple slaw
I categorized this under "grill" even tho I cooked them on the stove. I dunno if brats are considered pork or beef (or neither lol)

INGREDIENTS:
Brats (I used a 4-pack of large fresh brats from Schnucks)
1 can of beer (I used Busch)
A few pinches of minced garlic
little bit of olive oil
Buns (we used leftover onion burger buns)
Shredded cheddar
toppings:
slow cooker chili
pineapple slaw

DIRECTIONS:
Prep the chili and slaw ahead of time.
Stab the brats with a fork a few times.
Heat a skillet over med-hi heat, add in the brats. Drizzle a little bit of oil over them.
Pour in enough beer to cover the brats like halfway (I used prob 80% of a can, so like ~10oz).
Throw in some minced garlic.
Heat up till it gets simmering, then let it go till the brats are no longer pink on the bottom.
Flip brats over, and simmer till the beer evaporates & they are fully cooked.
Serve on buns topped with the shredded cheese & chili & slaw.

note: we had leftover burger buns, so we cut up the brats & made into like a brat sandwich.

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Baked Pork Steaks in Cheese Sauce

When you can't grill this is a great baked pork steak recipe! Even if you grill you can still use this marinade.

INGREDIENTS:
4 boneless pork steaks (or 2 bone-in steaks)
sliced cheese (I used jalapeno white cheddar)
sauce:
1 can evaporated milk
half a jar of Ragu double cheddar sauce
1 can cream of mushroom soup
marinade: (I didnt use exact measurements, just dumped everything together till there was 2-3c of liquid in the bag)
teriyaki sauce
soy sauce
olive oil
apple cider vnegar
honey
minced garlic
worcestershire
merlot (or other red wine)
seasonings (I used rosemary and mesquite seasoning)

DIRECTIONS:
Combine marinade ingredients in a big ziplock bag, add in the pork steaks & marinade in fridge for ~24 hours. Flip over after 12 hours.
Preheat oven to 375F.
Mix the sauce ingredients together, and spread sauce in a 9x13" baking dish (reserve a little sauce if desired, I had a lot extra).
Bake for ~40 min, till pork is 145F. Cover with foil for the first 20 min.
After pork is done, add sliced cheese on top of the pork & throw under the broiler for a minute or 2 so it melts.
Serve.

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Spicy Baked Chicken w/ Pineapple

Spicy marinade + sweet pineapple = tasty ass chicken

INGREDIENTS: 
raw chicken breasts (we used 5)
sliced pineapple
slices of spicy cheese (used Kraft jalapeno white cheddar)
small/med onion, chopped
2 jalapenos, sliced
marinade:
teriyaki sauce
hot oil ( used China Bowl Select brand)
Sriracha sauce
grated/peeled ginger (I didnt use much, next time Ill use more)
rice vinegar
soy sauce
worchestershire sauce
lime juice
minced garlic
cumin, chili powder, rosemary

DIRECTIONS:
Combine marinade ingredients in a big ziplock bag.
Cut the fat off the chicken, pound the chicken flat & place in the marinade.
Marinade in fridge at least 24 hrs.
Heat oven to 400F.
Cut up the onion and jalapenos & place in bottom of greased 9x13" baking dish. Sprinkle on a bit of Worcestershire.
Place chicken breasts on top of the onions, and place in oven for about 45 min (or till 165F).
Add pineapple slices on top of the chicken halfway thru baking, and add the sliced cheese toward the end of baking*
Serve warm.
*note I forgot to bake (or grill) the pineapple and add the cheese durrr!!! So I had to add the cheese later & microwave it like a dumbass.  Not sure on the baking time for pineapple but we all agreed that next time definitely grill/bake the pineapple.

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