Instant Pot Hot Beef Sandwich

When I get my mind on having something right now, I really need it right. now. Traditional hot beef sandwiches take anywhere from 3 to 8 hours to make, and I just can’t wait that long. But with my instant pot, I can make these hot beef sandwiches in 2 hours, which is huge for me!

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Hot Beef Sandwich Recipe

Instant pot hot beef sandwiches have all the great flavor of a classic hot beef sandwich and are ready to eat in just 2 hours!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Main Course, Sandwiches

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours

Servings 4 sandwiches

Calories 763kcal

Author Sabine Venier

Equipment

• Instant Pot (click for my favorite)

Ingredients

• 2 pounds beef chuck roast* cut into two 1-pound chunks
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 large onion thinly sliced
• 2 cloves garlic minced
• 1 cup low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ¼ cup all-purpose flour
• ¼ cup water
• 4 slices French bread or rolls
• 4 slices Swiss cheese**

Instructions

• Season the chunks of chuck roast generously with salt and black pepper.
  2 pounds beef chuck roast*, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper
  
• Set your pressure cooker to sauté mode. Add vegetable oil, and when hot, sear the beef chunks on all sides until browned. Remove the beef and set it aside.
  2 tablespoons vegetable oil
  
• In the same pressure cooker, add sliced onions and minced garlic. Sauté until the onions are soft and translucent.
  1 large onion, 2 cloves garlic
  
• Add the seared beef back into the pressure cooker. Pour in beef broth, Worcestershire sauce, thyme, and rosemary. Stir well. Secure the lid on the pressure cooker and set it to high pressure. Cook for 90 minutes.
  1 cup low-sodium beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
  
• Once the cooking time is complete, allow natural pressure release for about 15 minutes. Then, manually release any remaining pressure.
• Remove the beef and shred using two forks. Set aside.
  
• In a small bowl, mix flour with water to create a smooth paste.
  ¼ cup all-purpose flour, ¼ cup water
  
• Add ½ cup of the cooking liquid into the flour-water mixture and stir until smooth.
  
• Gradually whisk this paste into the cooking liquid in the pressure cooker to create a thickened gravy. Switch the pressure cooker back to sauté mode and stir until the gravy thickens.
  
• Add the shredded beef and stir to ensure it’s coated with the rich gravy. Season with salt and pepper to taste.
  
• Serve the shredded beef on the toasted bread or rolls. Top with a slice of cheese if preferred.
  4 slices French bread, 4 slices Swiss cheese**

Notes

*I like chuck roast because it has a lot of fat that bastes the meat as it cooks, keeping it nice and tender. You could also use beef brisket or round roast.

**Swiss cheese is my favorite for this hearty sandwich, but Provolone or cheddar would also work.

Nutrition

Serving: 1sandwich | Calories: 763kcal | Carbohydrates: 45g | Protein: 57g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 172mg | Sodium: 1059mg | Potassium: 1069mg | Fiber: 2g | Sugar: 5g | Vitamin A: 186IU | Vitamin C: 4mg | Calcium: 247mg | Iron: 8mg

How to Make a Hot Beef Sandwich Step by Step

Season the Beef: Season 2 pounds of beef chuck roast cut into 2 chunks generously with ½ teaspoon of kosher salt and ½ teaspoon of black pepper.

Sear the Beef: Set your pressure cooker to sauté mode. Add 2 tablespoons of vegetable oil, and when hot, sear the beef chunks on all sides until browned. Remove the beef and set it aside.

Sauté the Onions: In the same pressure cooker, add 1 large sliced onion and 2 cloves of minced garlic. Sauté until the onions are soft and translucent.

Cook the Beef: Add the seared beef back into the pressure cooker. Pour in 1 cup of low-sodium beef broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Stir well. Secure the lid on the pressure cooker and set it to high pressure. Cook for 90 minutes. Once the cooking time is complete, allow natural pressure release for about 15 minutes. Then, manually release any remaining pressure.

Shred the Beef: Remove the beef and shred using two forks. Set aside.

Make a Roux: In a small bowl, mix ¼ cup of all-purpose flour with ¼ cup of water to create a smooth paste.

Thin the Roux: Add ½ cup of the cooking liquid into the flour-water mixture and stir until smooth.

Thicken the Gravy: Gradually whisk this paste into the cooking liquid in the pressure cooker to create a thickened gravy. Switch the pressure cooker back to sauté mode and stir until the gravy thickens.

Stir in the Beef: Add the shredded beef and stir to ensure it’s coated with the rich gravy. Season with salt and pepper to taste.

Serve and enjoy: Serve the shredded beef on 4 slices of French bread. Top each with a slice of Swiss cheese if preferred. I sometimes like to spread a thin layer of Dijon mustard or mayonnaise on the bread before adding the beef for another layer of flavor and moisture.

Dutch Oven Hot Beef Sandwiches

Instant pot hot beef sandwiches are the easiest method, but you can also make the beef in a crockpot cooked over low heat for 6-8 hours or in a Dutch oven at 300°F for about 3 hours.

How to Store and Reheat

I prefer to store the hot beef separately from the bread to prevent soggy sandwiches. The beef will keep well for up to 4 days in the refrigerator or up to 3 months in the freezer. Let it thaw overnight in the refrigerator before reheating individual portions in the microwave in 30-second increments until warmed through.

Serving Suggestions

These instant pot hot beef sandwiches are total umami bombs, so I like to serve them with light sides, like pickled beets or coleslaw. The tangy flavors help cut the richness and balance out the overall meal.

more instant pot beef recipes to try

Beef

Instant Pot Beef Stew Recipe (5 Spice Beef Stew)

Dinners

Instant Pot Brisket – Thai Style Beef Brisket Recipe (Pressure Cooker Brisket)

Dinners

Instant Pot Chili Mac Recipe (Pressure Cooker Chili)

Dinners

Instant Pot Meatloaf

The post Hot Beef Sandwich appeared first on The Cookie Rookie®.

Taco salad is one of my favorite things to eat at my local Mexican restaurant. It has all the great flavor of beef tacos but in a convenient format that keeps me from making a mess—Yes, I’m that girl who always inevitably ends up with taco juices dripping down my hands. This recipe makes 4 super hearty salads, or 6 moderately-sized salads. Either way, it’s guaranteed to sate your appetite!

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Taco Salad Recipe

Piled high with lettuce, fresh veggies, beans, cheese, and deliciously seasoned ground beef, taco salad is the perfect meal!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Main Course, Salad

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 salads

Calories 954kcal

Author Krista Teigen

Ingredients

For the Taco Meat

• 1 tablespoon olive oil
• ½ onion chopped
• 1 pound ground beef*
• 1 ounce taco seasoning (1 packet)
• ½ cup salsa** plus more for topping

For the Dressing

• ¼ cup olive oil
• ¼ cup red wine vinegar
• ¼ cup chopped fresh cilantro
• ½ teaspoon ground cumin
• ¼ teaspoon chili powder
• 1 clove garlic minced
• 1 tablespoon honey
• 1 pinch kosher salt and freshly ground black pepper

For the Salad

• 8 cups chopped romaine lettuce
• 15 ounces canned black beans drained (1 can)
• 1 pint cherry tomatoes halved
• 1½ cups corn*** off the cob, canned, or frozen
• ¼ cup chopped red onion
• 1 cup freshly shredded cheddar cheese
• 1 avocado diced
• 1 cup tortilla chips****
• Chopped fresh cilantro optional, for topping
• Sour cream optional, for topping

Instructions

• Heat the olive oil in a skillet set over medium heat.
  1 tablespoon olive oil
• Once heated, add in the onion, and cook until softened.
  ½ onion
• Add in the ground beef and taco seasoning, and cook until the beef has browned.
  1 pound ground beef*, 1 ounce taco seasoning
• Stir in the salsa. Take the pan off the heat and set aside.
  ½ cup salsa**
  
• Place the lettuce in a large bowl.
  8 cups chopped romaine lettuce
• Arrange the ground beef, black beans, tomatoes, corn, red onion, cheese, avocado, and tortilla chips on top.
  15 ounces canned black beans, 1 pint cherry tomatoes, 1½ cups corn***, ¼ cup chopped red onion, 1 cup freshly shredded cheddar cheese, 1 avocado, 1 cup tortilla chips****
  
• Whisk together all the dressing ingredients in a jar or bowl.
  ¼ cup olive oil, ¼ cup red wine vinegar, ¼ cup chopped fresh cilantro, ½ teaspoon ground cumin, ¼ teaspoon chili powder, 1 clove garlic, 1 tablespoon honey, 1 pinch kosher salt and freshly ground black pepper
• Drizzle the dressing over the salad.
• Top with cilantro, sour cream, and more salsa. If you're like me and love spicy food, drizzle over some hot sauce. For a milder option, try my taco sauce!
  Chopped fresh cilantro, Sour cream
  

Video

Notes

*I used 85% lean ground beef. Leaner also works, but I don’t recommend using anything fattier than that.

**I like to use this homemade salsa recipe, but store-bought works well in a pinch.

***I like fresh corn when it’s in season, but frozen or canned also works. Let the frozen corn thaw for a few minutes at room temperature, or drain and rinse the canned corn.

****Tortilla chips add a bit of crunch! For a healthier option, I will usually make my own homemade tortilla chips when I have time, but store-bought also work.

Nutrition

Serving: 1salad | Calories: 954kcal | Carbohydrates: 72g | Protein: 42g | Fat: 59g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1713mg | Potassium: 1693mg | Fiber: 19g | Sugar: 15g | Vitamin A: 10084IU | Vitamin C: 46mg | Calcium: 357mg | Iron: 8mg

How to Make Taco Salad Step by Step

Cook the Beef: Heat 1 tablespoon of olive oil in a skillet set over medium heat, then cook ½ of a chopped onion until softened. Add in 1 pound of ground beef and 1 ounce of taco seasoning, and cook until the beef has browned. Stir in ½ cup of salsa, remove from the heat, and set aside.

Assemble the Salad: Place 8 cups of chopped romaine lettuce in a large bowl. Arrange the ground beef, 15 ounces (1 can) of drained black beans, 1 pint of halved cherry tomatoes, 1½ cups of corn, ¼ cup of chopped red onion, 1 cup of shredded cheddar cheese, 1 diced avocado, and 1 cup of tortilla chips on top.

Dress and Serve: Whisk together ¼ cup of olive oil, ¼ cup of red wine vinegar, ¼ cup of chopped fresh cilantro, ½ teaspoon of ground cumin, ¼ teaspoon of chili powder, 1 minced clove of garlic, 1 tablespoon of honey, and a pinch of kosher salt and freshly ground black peppers in a jar or bowl. Drizzle the dressing over the salad. Top with cilantro, sour cream, and more salsa.

How to Store and Reheat

I recommend storing the components of this taco salad in separate airtight containers and assembling just before serving. The beef will keep for up to 4 days in the refrigerator. I enjoy this cold the next day, but you can also reheat the beef in the microwave.

more salad recipes to try!

Salad

Olive Garden Salad with Copycat Dressing

Salad

Caprese Salad Recipe

Salad

Cucumber Tomato Salad

Side Dishes

Peruvian Chopped Salad Recipe

The post Taco Salad appeared first on The Cookie Rookie®.

I still get cravings for Taco Bell every now and then, but it truly tastes so much better when I make my favorite menu items at home. Trust me, the cheesy Gordita crunch tastes even better when it’s fresh out of your oven!

Tips for Beginners

• Lightly toast both the soft flour tortilla and the crunchy taco shell before assembling. This will add a slight crisp to the flour tortilla so it doesn’t get soggy from the fillings. Warming up the flour tortillas also helps prevent splitting while assembling.
• Don’t overload the taco with filling, or it may fall apart. Balance the meat, cheese, and toppings evenly for the best eating experience!

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Cheesy Gordita Crunch

Making the Cheesy Gordita Crunch at home with fresh ingredients has surpassed the original, featuring a crispy taco shell wrapped in a soft tortilla, gooey melted cheese, seasoned ground beef, and tasty fillings, making it a satisfying alternative to the drive-thru.

Course Dinner, Lunch

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 38 minutes minutes

Servings 8 tacos

Calories 428kcal

Author Krista Teigan

Equipment

• 1 Baking Sheet
• 1 large skillet

Ingredients

• 1 pound ground beef
• 1/2 onion chopped
• 1 1/2 tablespoons taco seasoning
• 1/2 cup salsa
• 8 flour tortillas 10-inches
• 2 cups shredded cheese
• 8 crispy taco shells
• Taco fixings lettuce, tomatoes, onion, limes

Spicy Ranch Sauce

• 1/2 cup ranch
• 1 tablespoon hot sauce

Instructions

• Preheat the oven to 375°F. Add the ground beef and onion to a large skillet over medium heat and break up the meat with a spoon or spatula.
  1 pound ground beef, 1/2 onion
  
• Stir in the taco seasoning and salsa. Add in 1/2 cup water and continue cooking until the mixture has thickened.
  1 1/2 tablespoons taco seasoning, 1/2 cup salsa
  
• Spread the tortillas out on 1 or 2 baking sheets. Sprinkle shredded cheese on each tortilla. Place the taco shells on their side to cover the half of the tortillas.
  8 flour tortillas, 2 cups shredded cheese, 8 crispy taco shells
  
• Bake in the oven for 5 minutes.
• Remove from the oven, and fold the exposed half of the tortilla onto the other side of the taco shell.
  
• Flip the taco shells so they’re resting on the opposite side. Then, return to the oven for another 3 minutes.
  
• Combine ranch and hot sauce to make the spicy ranch.
  1/2 cup ranch, 1 tablespoon hot sauce
• Fill each taco shell with ground beef, cheese, lettuce, tomatoes, onions, and spicy ranch.
  Taco fixings
  

Video

Nutrition

Serving: 1taco | Calories: 428kcal | Carbohydrates: 26g | Protein: 20g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 795mg | Potassium: 318mg | Fiber: 2g | Sugar: 3g | Vitamin A: 322IU | Vitamin C: 2mg | Calcium: 216mg | Iron: 3mg

How to Make Cheesy Gordita Crunch Step by Step

Cook the Ground Beef: Preheat the oven to 375°F. Heat a large skillet over medium heat and add 1 lb of ground beef and ½ an onion, chopped. Use a spatula to break up the meat.

Add Seasonings and Salsa: Add 1 ½ tbsp of taco seasoning and ½ a cup of salsa to the pan, and mix to combine with the beef. Cook down until most of the liquid has evaporated.

Form the Tortillas: Place the flour tortillas on baking sheets and sprinkle an even layer of shredded cheese on each tortilla. Place the hard shells on their sides, on top of each soft tortilla so they’re covering half of the tortilla. Bake in the oven for 5 minutes. 

Flip and Bake: Take the tortillas out of the oven and fold the other side of the soft tortilla over the hard shell to completely cover the outside. Place back on the baking sheet, opposite side down, and bake for another 3 minutes.

Fill the Tacos: Fill each taco shell with the ground beef mixture, more cheese, all the toppings and the spicy ranch sauce. Serve your cheesy gordita crunch immediately and enjoy!

How to Store and Reheat

To store leftovers, each ingredient should be stored separately in its own container. Ground beef can be stored in the refrigerator for 3-4 days. 

To reheat, heat ground beef on the stove top for 4-6 minutes until cooked through, or in the microwave for 1-2 minutes. Then assemble each cheesy Gordita crunch fresh!

Serving Suggestions

Though I’m enjoying this “fast food” at home, I still want the drive through experience with all the extra sides for my Cheesy Gordita Crunch. Try with some Mexican grilled corn, frito dip, or an easy Mexican rice recipe.

More Taco Recipes We Love

Beef

How to Cook Ground Beef (Boiling Ground Beef for Tacos, Spaghetti, etc.)

Dinners

Turkey Tacos

Dinners

Crockpot Chicken Tacos

Dinners

Barbacoa Tacos

The post Cheesy Gordita Crunch appeared first on The Cookie Rookie®.

I’m always looking for new ways to get more greens in my life, and coating them in tangy honey mustard dressing makes me crave my veggies! This honey mustard chicken salad is so tasty—plus, it’s super simple to put together for a quick lunch. I like to cook the chicken, make the crumbled cooked bacon, and prep the veggies early in the week so all I have to do is toss everything together and go!

Tips for Beginners

• If you don’t have a grill or grill pan, it’s easy to pan-sear the chicken instead.
• When I’m looking to save time, I’ll skip prepping the chicken and just use a rotisserie chicken from the store. It’s a bit less flavorful, but it does the trick in a pinch.
• I recommend waiting to dress the salads until you’re ready to serve them. This will help prevent early wilting.

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Honey Mustard Chicken Salad

This honey mustard chicken salad is packed with tender greens, juicy tomatoes, creamy avocado, savory bacon, and more!

Step-by-step photos can be seen below the recipe card.

Course Lunch, Main Course, Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinade Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 salads

Calories 609kcal

Author Laurel Perry

Ingredients

For the Dressing and Marinade

• ½ cup Dijon mustard
• ½ cup mayonnaise
• ¼ cup honey
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil

For the Salad

• 2 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper to taste
• 4 slices bacon chopped
• 6 cups mixed greens
• 1 cup cherry or grape tomatoes halved
• 1 avocado sliced
• ¼ cup sliced green onions
• ¼ cup thinly shaved radish

Instructions

• In a medium bowl, whisk the dressing ingredients together until combined.
  ½ cup Dijon mustard, ½ cup mayonnaise, ¼ cup honey, 2 tablespoons apple cider vinegar, 2 tablespoons olive oil
  
• Pat the chicken breasts dry and slice them in half into cutlets. You should have four in total. Season both sides with salt and pepper. Place them in a large Ziplock bag.
  2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
  
• Add ⅓ of the mixture to the chicken and place the rest in the refrigerator for serving. Seal the top of the bag with the chicken and toss to coat in the marinade. Refrigerate for at least 30 minutes and up to 24 hours.
  
• Heat your grill or grill pan to medium-high.
• Grill the chicken on both sides until cooked through. Set aside to rest for 5 minutes.
  
• When the chicken is cool enough to handle, slice it into strips.
  
• While the chicken is cooking, cook the bacon in a skillet over medium-high heat until crispy. Remove from the pan with a slotted spoon and place on a paper towel-lined plate to drain off excess fat.
  4 slices bacon
  
• To assemble, divide the greens between bowls. Top with chicken, bacon, tomatoes, avocado, green onion, and radishes. Drizzle over the remaining dressing and serve.
  6 cups mixed greens, 1 cup cherry or grape tomatoes, 1 avocado, ¼ cup sliced green onions, ¼ cup thinly shaved radish
  

Video

Notes

Storage: Store honey mustard chicken salad in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1salad | Calories: 609kcal | Carbohydrates: 28g | Protein: 32g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 1399mg | Potassium: 1015mg | Fiber: 5g | Sugar: 20g | Vitamin A: 1207IU | Vitamin C: 28mg | Calcium: 55mg | Iron: 2mg

How to Make Honey Mustard Chicken Salad Step by Step

Whisk the Dressing: In a medium bowl, whisk ½ cup of Dijon mustard, ½ cup of mayonnaise, ¼ cup of honey, 2 tablespoons of apple cider vinegar, and 2 tablespoons of olive oil together until combined.

Season the Chicken: Pat 2 boneless, skinless chicken breasts dry and slice them in half into cutlets. You should have four in total. Season both sides with salt and pepper. Place them in a large Ziplock bag.

Marinate the Chicken: Add ⅓ of the dressing mixture to the chicken and place the rest in the refrigerator for serving. Seal the top of the bag with the chicken and toss to coat in the marinade. Refrigerate for at least 30 minutes and up to 24 hours.

Grill the Chicken: Heat your grill or grill pan to medium-high. Grill the chicken on both sides until cooked through. Set aside to rest for 5 minutes.

Slice the Chicken: When the chicken is cool enough to handle, slice it into strips.

Cook the Bacon: While the chicken is cooking, cook 4 slices of chopped bacon in a skillet over medium-high heat until crispy. Remove from the pan with a slotted spoon and place on a paper towel-lined plate to drain off excess fat.

Assemble the Salads: To assemble, divide 6 cups of mixed greens between 4 bowls. Top with chicken, bacon, 1 cup of halved tomatoes, 1 sliced avocado, ¼ cup of sliced green onion, and ¼ cup of thinly shaved radishes. Drizzle over the remaining dressing and serve.

How to Store and Reheat

As with any salad, I recommend storing the greens, meat, and dressing separately until ready to serve. Everything will keep for up to 3 days in the refrigerator. Gently toss together and top with the chicken just before serving.

more salad recipes to try!

More salad recipes

Salad

Caprese Salad Recipe

Side Dishes

Peruvian Chopped Salad Recipe

Healthy

Strawberry Bacon Salad with Honey Lime Balsamic Vinaigrette

Dinners

Spinach Salad Recipe with Bacon (Spinach Salad Dressing)

The post Honey Mustard Chicken Salad appeared first on The Cookie Rookie®.

Classic chicken fried steak gets an upgrade with homemade spicy mayo! Topped with some lettuce on a hamburger bun, this my platonic ideal comfort food sandwich.

Tips for Beginners

• I always make sure the oil is up to temperature before cooking the coated steaks. It needs to be between 350°F-400°F for the crust to get crispy. If the oil isn’t hot enough, you’ll end up with oily, soggy steak.
• Cube steak is an inexpensive cut of beef that is pre-tenderized so it’s super flavorful. It looks a bit like ground beef in the store, but it’s definitely not. If you can’t find cube steak, you can use flank or skirt and use a meat mallet to pound it down.

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Chicken Fried Steak Sandwich Recipe

This chicken fried steak sandwich swaps out the gravy for a spicy mayo sauce for a fresh kick on a classic.

Step-by-step photos can be seen below the recipe card.

Course Lunch, Main Course, Sandwiches

Cuisine American

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 4 sandwiches

Calories 1077kcal

Author Sabine Venier

Ingredients

For the Spicy Mayo

• ¾ cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon crushed garlic
• 1½ tablespoons sriracha or hot sauce
• Kosher salt and freshly ground black pepper to taste

For the Chicken Fried Steak

• 4 pre-tenderized cube steaks (about 1 pound)
• Kosher salt for seasoning
• 2 large eggs beaten
• 1 cup milk
• 2 cups all-purpose flour
• 2 teaspoons kosher salt
• 2 teaspoons ground black pepper
• 1 teaspoon garlic powder
• ¾ teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 1 cup canola oil for frying
• 1 tablespoon unsalted butter (⅛ stick)

Additional Ingredients

• 4 hamburger buns
• 4 leaves lettuce

Instructions

• In a medium bowl, combine the mayonnaise, fresh lemon juice, crushed garlic, and sriracha sauce. Season with kosher salt and freshly ground black pepper to taste. Mix well, cover, and refrigerate until ready to use.
  ¾ cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon crushed garlic, 1½ tablespoons sriracha, Kosher salt and freshly ground black pepper
• Place each cube steak between sheets of plastic wrap. Use a meat mallet or rolling pin to pound the steaks until they're less than ¼-inch thick. Salt the steaks lightly.
  4 pre-tenderized cube steaks, Kosher salt
• Preheat the oven to 200°F. Place a wire rack over a baking sheet in the oven to keep the cooked steaks warm while you assemble the sandwiches.
• In one shallow dish, whisk together beaten eggs and milk. In another dish, combine flour, kosher salt, pepper, garlic powder, smoked paprika, and cayenne pepper. Dredge each steak in the flour mixture, then dip it in the egg wash, and coat it again with the flour mixture. Set aside on a plate.
  2 large eggs, 1 cup milk, 2 cups all-purpose flour, 2 teaspoons kosher salt, 2 teaspoons ground black pepper, 1 teaspoon garlic powder, ¾ teaspoon smoked paprika, ½ teaspoon cayenne pepper
• In a large frying pan, heat canola oil to 350°F and add 1 tablespoon butter. Carefully lay a coated steak in the hot oil and fry for about 2 minutes on each side, until golden brown. Transfer the fried steak to the wire rack in the oven to keep warm. Repeat with the remaining steaks.
  1 cup canola oil, 1 tablespoon unsalted butter
• Lightly toast the buns and spread a generous layer of spicy mayo on the bottom half of each burger bun. Top with a crispy chicken fried steak and a layer of fresh lettuce leaves. Spread more spicy mayo on the inside of the top bun. Gently close the sandwich and serve immediately.
  4 hamburger buns, 4 leaves lettuce

Video

Notes

Storage: Store chicken fried steak sandwiches disassembled in the refrigerator for up to 3 days.

Nutrition

Serving: 1sandwich | Calories: 1077kcal | Carbohydrates: 75g | Protein: 40g | Fat: 67g | Saturated Fat: 15g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 24g | Trans Fat: 0.3g | Cholesterol: 207mg | Sodium: 2482mg | Potassium: 696mg | Fiber: 3g | Sugar: 7g | Vitamin A: 692IU | Vitamin C: 6mg | Calcium: 201mg | Iron: 7mg

How to Make a Chicken Fried Steak Sandwich Step by Step

Make the Spicy Mayo: In a medium bowl, combine ¾ cup of mayonnaise, 1 tablespoon of fresh lemon juice, 1 teaspoon of crushed garlic, and 1½ tablespoons of sriracha sauce. Season with kosher salt and freshly ground black pepper to taste. Mix well, cover, and refrigerate until ready to use.

Pound the Steaks: Place each of 4 cube steaks between sheets of plastic wrap. Use a meat mallet or rolling pin to pound the steaks until they’re less than ¼-inch thick. Salt the steaks lightly. Preheat the oven to 200°F. Place a wire rack over a baking sheet in the oven to keep the cooked steaks warm while you assemble the sandwiches.

Dredge the Steaks: In one shallow dish, whisk together 2 large beaten eggs and 1 cup of milk. In another dish, combine 2 cups of all-purpose flour, 2 teaspoons of kosher salt, 2 teaspoons of ground black pepper, 1 teaspoon of garlic powder, ¾ teaspoon of smoked paprika, and ½ teaspoon of cayenne pepper. Dredge each steak in the flour mixture, then dip it in the egg wash, and coat it again with the flour mixture. Set aside on a plate.

Fry the Steaks: In a large frying pan, heat 1 cup of canola oil to 350°F and add 1 tablespoon of unsalted butter. Carefully lay a coated steak in the hot oil and fry for about 2 minutes on each side, until golden brown. Transfer the fried steak to the wire rack in the oven to keep warm. Repeat with the remaining steaks.

Assemble the Sandwiches: Lightly toast 4 hamburger buns and spread a generous layer of spicy mayo on the bottom half of each burger bun. Top with a crispy chicken fried steak and a layer of fresh lettuce leaves. Spread more spicy mayo on the inside of the top bun.

Finish and enjoy: Gently close the sandwich and serve immediately.

How to Store and Reheat

I recommend storing these chicken fried steak sandwiches unassembled so the buns don’t turn soggy. Reheat the chicken fried steak in a pan set over medium-low heat until warmed through before assembling.

Serving Suggestions

I like serving my chicken fried steak sandwich simply with french fries. It’s also great with a light salad, like this green goddess salad.

More Sandwich Recipes To Try

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Chicken Salad Sandwich Recipe

Easy Burger and Sandwich Ideas

Crispy Chicken Sandwich

Dinners

Chicken Cordon Bleu Sandwich

Dinners

Pulled Pork Grilled Cheese Sandwich

The post Chicken Fried Steak Sandwich appeared first on The Cookie Rookie®.

Recreating my favorite takeout dishes has been a fun hobby of mine for some time now. This coconut curry shrimp took quite a bit of experimenting, but I’m so happy with how it turned out. It’s rich, creamy, and chock full of spice!

Tips for Beginners

• The quality of your curry powder will be very important in this dish. I used Morton & Basset and it worked well. I also recommend using a yellow curry powder instead of a red one if you have the option.
• I recommend using Thai Kitchen for the coconut cream in this recipe. If you use another brand be sure that it is full-fat coconut cream.
• If you’d like your curry thicker, dissolve 2 teaspoons of cornstarch in 1 tablespoon of cold water, then add the slurry to your sauce. Let simmer for a minute or two until thickened.

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Coconut Curry Shrimp Recipe

Tender shrimp in a creamy coconut curry makes a flavorful and easy meal!

Step-by-step photos can be seen below the recipe card.

Course Dinner

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 2 people

Calories 956kcal

Author Becky Hardin

Equipment

• Cast Iron Skillet

Ingredients

• 12 ounces extra-large raw shrimp peeled and deveined, tail-on or off (1 bag)
• 3 tablespoons curry powder divided
• 2 tablespoons avocado oil
• 3 ounces shallots diced (about 2 medium shallots)
• 1 red bell pepper chopped
• 2 teaspoons minced garlic
• 1 teaspoon kosher salt
• 13.5 ounces coconut cream (1 can)
• Fresh minced parsley optional, for garnish
• Lime wedges optional, for garnish
• Steamed white rice optional, for serving

Instructions

• Thaw the shrimp according to the package directions and then blot dry with a paper towel.
  12 ounces extra-large raw shrimp
  
• In a shallow bowl, toss together the shrimp and 1 tablespoon of the curry powder until the shrimp is coated. Cover and place in the refrigerator for now.
  3 tablespoons curry powder
  
• In a large skillet, heat up the avocado oil over medium-high heat.
  2 tablespoons avocado oil
• Once hot, add in the shallots, red bell pepper, and garlic and sauté for 2-3 minutes, or until the shallots begin to get translucent and the garlic is fragrant.
  3 ounces shallots, 1 red bell pepper, 2 teaspoons minced garlic
  
• Sprinkle in the remaining 2 tablespoons of curry powder and the salt and cook for an additional 1 minute or until the spices are very fragrant.
  1 teaspoon kosher salt
  
• Pour in the coconut cream and stir until completely combined.
  13.5 ounces coconut cream
  
• Bring the mixture to a boil and then reduce to a simmer and cook for 7-10 minutes, or until the mixture has thickened to your desired consistency.
  
• Add in the shrimp and cook just for 2-4 minutes or until the shrimp is curled, no longer clear and the tails are pink.
  
• Remove from the heat and serve over a bed of rice with some minced parsley and lime wedges, optional.
  Fresh minced parsley, Lime wedges, Steamed white rice
  

Notes

• You can substitute another size of raw shrimp, but be aware that the cooking time may vary. Increase the cooking time for larger shrimp and decrease it for smaller shrimp. You can also use shrimp with the tail removed if you prefer.
• Cooked shrimp are an opaque white color with some pink and bright red accents and 120°F internally. More than likely if you aren’t sure, the shrimp is finished cooking.
• Nutritional information does not include optional ingredients.

Nutrition

Calories: 956kcal | Carbohydrates: 31g | Protein: 33g | Fat: 84g | Saturated Fat: 61g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 214mg | Sodium: 2146mg | Potassium: 1233mg | Fiber: 10g | Sugar: 6g | Vitamin A: 2260IU | Vitamin C: 87mg | Calcium: 182mg | Iron: 8mg

How to Make Coconut Curry Shrimp Step-by-Step

Thaw the Shrimp: Thaw 12 ounces of extra-large raw shrimp according to the package directions and then blot dry with a paper towel.

Season the Shrimp: In a shallow bowl, toss together the shrimp and 1 tablespoon of curry powder until the shrimp is coated. Cover and place in the refrigerator for now.

Sauté the Veggies: In a large skillet, heat up 2 tablespoons of avocado oil over medium-high heat. Once hot, add in 3 ounces of diced shallots, 1 chopped red bell pepper, and 2 teaspoons of minced garlic and sauté for 2-3 minutes, or until the shallots begin to get translucent and the garlic is fragrant.

Season the Veggies: Sprinkle in the remaining 2 tablespoons of curry powder and 1 teaspoon of kosher salt and cook for an additional 1 minute or until the spices are very fragrant.

Add the Coconut Cream: Pour in 13.5 ounces (1 can) of coconut cream and stir until completely combined.

Simmer the Curry: Bring the mixture to a boil and then reduce to a simmer and cook for 7-10 minutes, or until the mixture has thickened to your desired consistency.

Cook the Shrimp: Add in the shrimp and cook just for 2-4 minutes or until the shrimp is curled, no longer clear and the tails are pink.

Serve with Rice: Remove from the heat and serve over a bed of rice with some minced parsley and lime wedges, optional.

How to Store and Reheat

Store leftover coconut curry shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet set over medium-low heat until warmed through.

Freeze shrimp in coconut curry in an airtight container for up to 4 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

When I serve this coconut curry shrimp, I don’t want to waste a single drop of the delicious sauce! I usually soak it up with some steamed white rice. I also like to make some fresh naan to help scoop up anything the rice doesn’t catch!

More Curry Recipes To Try

Appetizers

Curry Chicken Hand Pies

Dinners

Healthy Almond Milk Chicken Curry (Dairy Free)

Dinners

Chicken Curry

Dinners

Tandoori Chicken (Easy Skillet Tandoori Chicken Recipe)

The post Coconut Curry Shrimp appeared first on The Cookie Rookie®.

I don’t usually have hours upon hours to roast pork shoulder, so I decided to use my Instant Pot to speed up the cooking process without losing any quality! No need to slow-roast pork for hours– this recipe only takes about one and a half hours total.

Tips for Beginners

• Don’t skip browning. It adds flavor by creating a delicious crust on the meat. It also helps to seal in juices, resulting in a more flavorful and tender final dish.
• If you have a different-sized piece of pork shoulder, don’t fret. Simply cook for 30 min per pound.
• If your pork is still tough after cooking for 1 hour, it probably needs more time! Check the temperature with a meat thermometer and continue to cook until it reaches 205°F. Also make sure not to immediately release the pressure, as this can cause your meat to turn tough.

Print

Instant Pot Pork Shoulder Recipe

Using your Instant Pot is such an easy way to make tender pork shoulder when you don't have time to roast it.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6

Calories 197kcal

Author Becky Hardin

Equipment

• Instant Pot (click for my favorite)

Ingredients

• 2 pounds pork shoulder cut into 1-pound pieces
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 cup low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 1 onion chopped
• 4 cloves garlic chopped

Instructions

• Season the pork shoulder pieces with kosher salt and black pepper, rubbing the seasoning evenly over the meat.
  2 pounds pork shoulder, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
  
• Set your Instant Pot to "Sauté" mode and add the olive oil. Once the oil is hot, add the seasoned pork pieces. Brown them on all sides for about 2-3 minutes per side. This step helps to lock in flavor and create a delicious crust.
  2 tablespoons olive oil
  
• Once the pork pieces are nicely browned, remove them from the Instant Pot and set them aside. Press “Cancel”.
  
• Pour in the chicken broth and Worcestershire sauce, stirring to deglaze the pot by scraping up any browned bits from the bottom.
  1 cup low-sodium chicken broth, 1 tablespoon Worcestershire sauce
  
• Place the browned pork pieces back into the Instant Pot, along with the onion and garlic.
  1 onion, 4 cloves garlic
  
• Secure the Instant Pot lid and set the valve to the sealing position. Select the “High Pressure” or “Manual” setting, and adjust the time to 60 minutes.
• Once the cooking time is complete, allow the Instant Pot to release pressure naturally for about 10-15 minutes. Then, carefully perform a quick pressure release by turning the valve to venting.
• Unlock the Instant Pot lid, take out the pork shoulder pieces, and use two forks to effortlessly shred the tender meat into bite-sized portions. Gently combine the shredded pork with ¼ cup of the savory juices in the pot.
  
• Serve on its own, with rice, in tacos, sandwiches, or any way you prefer. Enjoy!

Notes

• Once made, you can keep the pork on the warm setting in the Instant Pot for up to 2 hours before serving.

Nutrition

Calories: 197kcal | Carbohydrates: 3g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 508mg | Potassium: 408mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

How to Make Instant Pot Pork Shoulder Step-by-Step

Season the pork shoulder: Cut 2 pounds of pork shoulder into 1 pound pieces. Then season the the pieces with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, rubbing the seasoning evenly over the meat.

Brown the pork: Set your Instant Pot to “Sauté” mode and add 2 tablespoons of olive oil. Once the oil is hot, add the seasoned pork pieces. Brown them on all sides, for about 2-3 minutes per side. This step helps to lock in flavor and it creates a delicious crust! Once the pork pieces are nicely browned, remove them from the Instant Pot and set them aside. Press “Cancel”.

Add liquids and deglaze: Pour in 1 cup of chicken broth and 1 tablespoon of Worcestershire sauce, stirring to deglaze the pot by scraping up any browned bits from the bottom.

Place everything in the pressure cooker: Place the browned pork shoulder back into the Instant Pot, along with 1 whole chopped onion and 4 chopped cloves of garlic.

Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select the “High Pressure” or “Manual” setting, and adjust the time to 60 minutes. Let it cook.

Release pressure: Once the cooking time is complete, allow the Instant Pot to release pressure naturally for about 10-15 minutes. Then, carefully perform a quick pressure release by turning the valve to venting.

Shred the pork: Unlock the Instant Pot lid, take out the pork shoulder pieces, and use two forks to effortlessly shred the tender meat into bite-sized portions. Gently combine the shredded pork with ¼ cup of the savory juices in the pot. Then use and serve as you like!

How to Store and Reheat

Store leftover Instant Pot pork shoulder in an airtight container in the refrigerator for up to 3 days. To reheat, place pork in the oven at 250°F until fully heated through. You can also warm it up in a slow cooker for about 2-3 hours.

Freeze Instant Pot pork shoulder in individual portions in Ziplock bags, and remove as much air as possible while sealing them. Lay the bags flat in the freezer until frozen, then you can rearrange them as needed. The pork will keep for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

You can serve this pressure cooker pork shoulder over Instant Pot rice or on a grilled cheese sandwich. You can also use it to make tacos, carnitas, or pulled pork nachos. The versatility of this dish makes it a great choice for all kinds of meals.

More Instant Pot Pork Recipes To Try

Dinners

Instant Pot Pulled Pork

Dinners

Instant Pot Carnitas

Appetizers

Pulled Pork Nachos

Healthy

Instant Pot Chili Verde

The post Instant Pot Pork Shoulder appeared first on The Cookie Rookie®.

Our Best Recipes Using Eggs

We’re always looking for new ways to add some eggs into our diet, and these recipes make it easy!

With so many different ways to cook an egg, you can have anything from scrambled eggs to poached eggs for breakfast. Or you can crack a few and make a beautiful frittata for brunch. Or whip up some egg drop soup for dinner.

We’ve gathered our very best egg recipes for breakfast, brunch, lunch, and dinner, so you’ll never run out of unique and tasty ways to use up that carton of eggs in your fridge. Let’s get cracking!

Quick and Easy Egg Recipes

One of the best things about eggs is how quickly they cook! Make these dishes when you need something ready ASAP.

• Baked Eggs: Make perfectly-cooked eggs in the oven, with your preferred toppings and mix-ins, for an easy egg dish that’s ready fast.
• Egg McMuffin: Canadian bacon, eggs, and American cheese are sandwiched between English muffins to make this breakfast sandwich in 20 minutes tops.
• Beef Breakfast Scramble: Eggs, ground beef, hash browns, tomatoes, and cheese cook up in one pan to make this tasty breakfast in no time.
• Egg Salad: This classic, creamy sandwich filling is easy to whip up with hard-boiled eggs and delicious herbs and spices.
• Cheesy Migas: Scrambled eggs, lots of cheese, tortilla chips, and other tasty Tex-Mex ingredients come together in one satisfying dish.

Egg Recipes for Breakfast

Nothing says breakfast quite like eggs, and these easy recipes are all a great way to kick off the day.

• Breakfast Pizza: Eggs, hash browns, sausage, and plenty of cheese are baked together on a flakey crescent roll crust to make this easy family breakfast.
• Breakfast Burritos: These freezer-friendly burritos are easy to make ahead of time, and they’re filled with all kinds of delicious ingredients, like eggs, cheese, and sausage.
• Croissant Breakfast Sandwiches: Ham, swiss cheese, and scrambled eggs are layered between a flaky, buttery croissant for an on-the-go breakfast.
• Steak and Egg Tacos: Tender steak, scrambled eggs, green chiles, pico de gallo, and cheese are stuffed into crispy taco shells. It’s so quick and easy to make!
• Skillet Frittata: Get the perfect fluffy frittata, filled with delicious ingredients like bacon and spinach. It’s a quick egg dish that looks fancy!
• Baked Breakfast Sliders: These sliders are perfect for a crowd of kids or guests. Ham, cheese, eggs, and a delectable butter sauce all on sweet rolls.
• English Muffin Breakfast Pizza: Pile up delicious breakfast ingredients on English muffins, and bake beneath a thick layer of cheese to make these handheld pizzas.

Brunch Ideas with Eggs

Whether you’re hosting a fancy brunch or just looking for an excuse to eat breakfast foods a little later in the day, these egg recipes are sure to shine!

• Eggs Benedict: Poached eggs and Canadian bacon are smothered in a creamy hollandaise sauce for a mouthful of flavor.
• Quiche Lorraine: This beautiful brunch staple is wonderfully creamy and fluffy, and easier to make than it looks. Great for serving a group!
• Breakfast Hash: A savory mix of potatoes and sausage is topped with fried or scrambled eggs, and it’s ready in 30 minutes.
• Mini Quiches: These bite-sized cups of flaky pie crust and fluffy eggs are simple to make, and you can mix in your favorite toppings, like bacon, cheese, spinach, and more.
• Apple Ham and Cheese Frittata: The combo of tart apples, hash browns, savory ham, and rich cheese is a delicious filling for this frittata recipe.

Healthy Egg and Egg White Recipes

Whether you want the full protein of a whole egg, or the lower calories of an egg white, these healthy recipes are sure to please.

• Egg Bites: These little bites are great for meal prep and on-the-go breakfasts. We like adding spinach, bacon, and gruyere.
• Scrambled Eggs: Here’s 4 different ways to make delightfully fluffy eggs in minutes. Add healthy mix-ins like spinach or mushrooms!
• Avocado Egg Salad: The addition of creamy avocado makes this egg salad extra fresh and delicious, plus we use yogurt instead of mayo to make it a little lighter.
• Cobb Salad: Fresh greens topped with chicken breast, hard-boiled eggs, fresh tomatoes and avocado, means a protein-packed lunch. Leave off the bacon and cheese if you like, or change the dressing for a lighter version.
• Egg White Delight: Make your favorite drive-thru breakfast at home for a tastier and even healthier version.

Make Eggs for Lunch or Dinner

No matter what time of day it is, you can still enjoy a delicious meal filled with the ever-wonderful egg.

• Breakfast Burger: Why stick to a typical burger in the evenings when you could add an egg? Bagel buns, avocado, and a pork sausage patty all make for a delicious bite!
• Egg Drop Soup: Ribbons of silky eggs swim in a savory broth that is undeniably comforting and tasty!
• Steak and Eggs: This egg dish may be a breakfast classic, but it’s even better for dinner! Tender strips of steak and fried eggs are hearty enough for the hungriest of eaters.
• Chopped Salad: Bite-sized pieces of bacon, hard-boiled eggs, tomatoes, and more make up this vibrant and satiating salad.
• Instant Pot Egg Salad: We love how simple it is to make egg dishes in an Instant Pot, especially this egg salad, which makes for great lunches.

Egg Casserole Recipes

Breakfast casseroles are a great way to use up a bunch of eggs all at once, and they’re great for feeding a bunch of people.

• Crockpot Breakfast Casserole: Breakfast will be ready when you wake up with this slow cooker recipe. Bacon, hash browns, and all the breakfast staples are all cooked right into these fluffy eggs.
• Biscuits and Gravy Casserole: This is such an easy way to turn a breakfast comfort classic into a casserole that can feed the whole family.
• Sausage Breakfast Casserole: This delicious egg casserole is filled with sausage, potatoes, bell peppers, mushrooms, and lots of cheese.
• Ham and Cheese Breakfast Casserole: Hot, bubbly, and cheesy, this casserole is a family favorite that is always a hit!
• Eggs Benedict Casserole: Everything you love about the classic egg dish, in an easy casserole that feeds a crowd.
• Biscuit Breakfast Casserole: A chewy biscuit base is oven-baked with eggs, cheese, sausage, and peppers for a hearty and comforting breakfast.

Deviled Egg Recipes

This classic party appetizer never fails, and it’s so easy to make. Plus there are lots of fun ways to change up the flavor.

• Deviled Eggs: No need to mess with perfection! Hard-boiled eggs with a creamy yolk mixture makes a tasty bite.
• Loaded Deviled Eggs: Inspired by loaded baked potatoes, we added bacon bits, cheese, sour cream, and chives.
• Pimento Deviled Eggs: Pimento peppers and cheese add a nice flavor twist to these eggs.
• Jalapeno Popper Deviled Eggs: Perfectly-spicy jalapenos with crispy bacon and cheese turn this simple dish into a fun and flavor-packed app.

With so many delicious ideas, you can get crackin’ with these easy egg recipes any time of day! Be sure to bookmark this page for future reference and let us know which recipe(s) you tried.

The post 37 Easy Egg Recipes appeared first on The Cookie Rookie®.

There’s nothing better than crispy fried shrimp on a hot summer afternoon. I love to squeeze a little lemon juice on top and dip them in a chilled creamy dipping sauce. My mouth is watering just thinking about it!

Print

Fried Shrimp Recipe

Fried shrimp are a summertime favorite at my house! Tender, juicy shrimp coated in seasoned breading and fried to golden perfection.

Step-by-step photos can be seen below the recipe card.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 273kcal

Author Laurel Perry

Equipment

• Dutch Oven
• Deep Frying Thermometer
• Baking Sheet

Ingredients

• 1 pound large shrimp peeled and deveined; tails on or off
• 1 cup buttermilk
• ½ cup cornmeal
• ¾ cup all-purpose flour
• 2 teaspoons garlic powder
• 2 teaspoons ground paprika
• 1½ teaspoons kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground cayenne pepper
• Vegetable oil for frying
• Fresh parsley optional, for garnish
• Lemon wedges optional, for garnish

Instructions

• If frozen, thaw the shrimp and pat dry. Place them in a large bowl with the buttermilk. Toss to coat and let sit at room temperature for 10 minutes.
  1 pound large shrimp, 1 cup buttermilk
  
• Meanwhile, whisk the cornmeal, flour, garlic powder, paprika, salt, pepper, and cayenne in a shallow bowl.
  ½ cup cornmeal, ¾ cup all-purpose flour, 2 teaspoons garlic powder, 2 teaspoons ground paprika, 1½ teaspoons kosher salt, ½ teaspoon ground black pepper, ½ teaspoon ground cayenne pepper
  
• A few at a time, shake the excess buttermilk off of the shrimp and bread them in the cornmeal mixture. Coat them completely, using your hands as needed to press the breading onto the shrimp.
  
• Heat a large Dutch oven with 3 inches of oil to 350°F. Line a baking sheet with paper towels. In batches, fry the shrimp until golden brown, about 3-4 minutes. Stir the shrimp a little bit as they cook so they don't stick together.
  Fresh parsley, Lemon wedges
  
• Remove the shrimp from the oil and place them on the paper towel-lined baking sheet to drain. Season with another pinch of salt, parsley, and serve with lemon wedges.
  

Video

Notes

• I prefer to use vegetable oil for frying because it has a neutral flavor and a high smoke point.

Nutrition

Serving: 5shrimp | Calories: 273kcal | Carbohydrates: 26g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 1053mg | Potassium: 232mg | Fiber: 2g | Sugar: 2g | Vitamin A: 601IU | Vitamin C: 0.1mg | Calcium: 94mg | Iron: 2mg

How to Fry Shrimp Step-by-Step

Marinate the Shrimp: If frozen, thaw 1 pound of large peeled and deveined shrimp and pat dry. Place them in a large bowl with 1 cup of buttermilk. Toss to coat and let sit at room temperature for 10 minutes.

Make the Breading: Meanwhile, whisk ½ cup of cornmeal, ¾ cup of all-purpose flour, 2 teaspoons of garlic powder, 2 teaspoons of ground paprika, 1½ teaspoons of kosher salt, ½ teaspoon of ground black pepper, and ½ teaspoon of ground cayenne pepper.

Bread the Shrimp: A few at a time, shake the excess buttermilk off of the shrimp and bread them in the cornmeal mixture. Coat them completely, using your hands as needed to press the breading onto the shrimp.

Fry the Shrimp: Heat a large Dutch oven with 3 inches of vegetable oil to 350°F. Line a baking sheet with paper towels. In batches, fry the shrimp until golden brown, about 3-4 minutes. Stir the shrimp a little bit as they cook so they don’t stick together.

Drain the Shrimp: Remove the shrimp from the oil and place them on the paper towel-lined baking sheet to drain. Season with another pinch of salt, fresh parsley, and serve with lemon wedges.

How to Store and Reheat

Store leftover fried shrimp in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven on a wire rack set in a baking sheet for 10-15 minutes, or until warmed through.

Serving Suggestions

These fried shrimp aren’t complete without a dipping sauce! Of course, classic tartar sauce is always a good choice. But I really love serving these shrimp with bang bang sauce for a little extra spice or honey mustard for a sweet and tangy dip.

More Shrimp Recipes To Try

Appetizers

Bacon Wrapped Shrimp

Dinners

Garlic Butter Shrimp

Appetizers

Bang Bang Shrimp

Dinners

Honey Sesame Shrimp

The post Fried Shrimp appeared first on The Cookie Rookie®.

Three layers of toasty, buttery, mayo-slathered toast are what separates this club sandwich from just any old sandwich. You can fill it up with all your favorite deli meats and cheeses, but the three layers of bread are key! They make this sandwich super crispy, crunchy, and satisfying to eat.

Print

Club Sandwich Recipe

This club sandwich has the perfect blend of flavors and textures. It's loaded with lettuce, tomato, bacon, cheddar, turkey, and ham!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Sandwiches

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4 sandwiches

Calories 897kcal

Author Laurel Perry

Ingredients

• 12 slices sourdough sandwich bread
• 4 tablespoons unsalted butter (½ stick)
• ¾ cup mayonnaise divided
• 4 leaves romaine lettuce cut in half crosswise
• 8 slices tomato
• Kosher salt and freshly ground black pepper to taste
• 8 slices cooked bacon
• 4 slices cheddar cheese
• 8 slices deli turkey
• 8 slices deli ham

Instructions

• Toast the bread until lightly golden. Lightly butter both sides of each slice (about 1 teaspoon per slice).
  12 slices sourdough sandwich bread, 4 tablespoons unsalted butter
  
• Lay out 8 pieces of bread. Spread 1 tablespoon mayo on one side of each slice.
  ¾ cup mayonnaise
  
• To 4 of the slices, layer on the romaine and tomato. Season lightly with salt and pepper. Top with the bacon.
  4 leaves romaine lettuce, 8 slices tomato, Kosher salt and freshly ground black pepper, 8 slices cooked bacon
  
• To the remaining 4 pieces of bread, layer on the cheese, turkey, and ham. Place this stack ham side up on top of the bacon layered bread.
  4 slices cheddar cheese, 8 slices deli turkey, 8 slices deli ham
  
• Spread 1 tablespoon mayo on one side of the remaining bread. Place them mayo side down on top of the turkey.
  
• Use toothpicks to secure the sandwiches, slice and serve.

Video

Nutrition

Serving: 1sandwich | Calories: 897kcal | Carbohydrates: 42g | Protein: 32g | Fat: 67g | Saturated Fat: 21g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1905mg | Potassium: 583mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3443IU | Vitamin C: 9mg | Calcium: 307mg | Iron: 4mg

How to Make a Club Sandwich Step-by-Step

Toast the Bread: Toast 12 slices of sandwich bread until lightly golden. Lightly butter both sides of each slice (about 1 teaspoon per slice).

Spread the Mayo: Lay out 8 pieces of bread. Spread 1 tablespoon mayo on one side of each slice.

Layer One Side: To 4 of the bread slices, layer on 4 leaves of romaine lettuce (1 per bread slice) and 8 slices of tomato (2 per bread slice). Season lightly with salt and pepper. Top with 8 slices of cooked bacon (2 per bread slice).

Layer the Other Side: To the remaining 4 pieces of bread, layer on 4 slices of cheddar cheese (1 per bread slice), 8 slices of deli turkey (2 per bread slice), and 8 slices of deli ham (2 per bread slice). Place this stack ham side up on top of the bacon layered bread.

Stack: Spread 1 tablespoon mayo on one side of the remaining bread. Place them mayo side down on top of the turkey.

Serve: Use toothpicks to secure the sandwiches, slice, and serve.

How to Store

A club sandwich tastes best on the day it’s made, but it will keep well for up to 24 hours in the refrigerator. Beyond that, it will likely be too soggy to enjoy.

Serving Suggestions

I like to serve my club sandwiches with potato chips (I love these baked sweet potato chips) and a pickle spear, just like at my favorite diner. They’re also tasty with french fries or fried pickles.

More Sandwich Recipes to Try!

Browse All Sandwiches

Dinners

Chicken Salad Sandwich Recipe

Dinners

Pulled Pork Grilled Cheese Sandwich

Dinners

Fried Fish Sandwich

Dinners

Slow Cooker Italian Beef Sandwiches (Leftover Roast Recipe Idea)

The post Club Sandwich appeared first on The Cookie Rookie®.