The man sandwich!

This is not a healthy guilt free meal. It is also not a meal I should make again, but I will. Honestly, I have already made it again, this was round two. It is just that simple and good. Just a few ingredients and 30 minutes and dinner is on. If you are looking to please a red med meat eating man in your life, here is the ticket ladies, I nearly guarantee success. Michael liked it better last time with out the A-1 sauce, but I liked it better this time with the A-1, so you decide if you want it or not. I just learned he is not an A-1 kind of guy I guess. Please don't be shy with the butter, I have made it twice, and it was better with all of the butter instead of the scant amount I tried to get away with the first time. Just follow the recipe, you will be glad you did... until the next morning when you can't button your slacks for work!

Marlboro Man’s Favorite Sandwich
(Marlboro Man is Pioneer Woman's husband, in case you wondered)
Pioneer Woman

INGREDIENTS:
2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rolls
Butter, man
Lawry’s Seasoned Salt
Worcestershire Sauce
Tabasco
A-1 sauce

DIRECTIONS:
Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
Slice cube steak against the grain. Season with Lawry’s.
Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
Add 1/2 a bottle (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter and a few healthy shakes of A-1. Add cooked onions. Stir to combine.
Butter halved French rolls and brown on skillet.
To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!

Easy dinner when you're short on time and craving big flavor

I finally caved and got Michael a panini press, and boy am I glad I did. It was the only thing that he officially registered for on our wedding registry, and he is so happy to now have it in our possession. Anyways, my favorite sandwich to grill is noted below, as well as the salad I served with it. Who can go wrong with all that melty cheese anyways?

Caprese Panini


INGREDIENTS:
Panini Rolls
mozzarella
Pesto (about 2TB per sandwich)
Balsamic cream (I just mixed balsamic into ff mayo) (2 TB per sandwich)
Fresh basil

DIRECTIONS:
Brush live oil on outside of roll and place bottom on grill. Brush pesto on roll, top with tomatoes and fresh basil. Place thick sliced (I like it about 1 inch) mozzarella on top of basil. On inner top of roll spread the balsamic cream and then place on top of sandwich. Close panini press and bake until cheese is melted. ENJOY!

Tortellini Pasta Salad

INGREDIENTS:
I package of tortellini, cooked according to directions on package ( we like pesto or cheese filled)
2 Roma tomatoes
3 TB pesto
3 TB mayo
1/2 cup Parmesan cheese
1 small can of sliced olives, drained

DIRECTIONS:
After you have cooked noodles allow to cool by gently running cold water over them. While they are cooling combine pesto and mayo to make a nice creamy sauce. Cut tomatoes into bite sized chunks, and toss all ingredients in a bowl. This is best when left to sit overnight, although you may need to add more sauce if the tortellinis soak it all up. Feel free to use more or less sauce depending on how "saucy" you like your salad"