Preheat grill to 350-400.
- Sub Buns
- Meat of your choice (ham, turkey, pepperoni, salami, roast beef, etc)
- Cheese of your choice (colby jack, pepper jack, mozzarella, etc)
- Extras, such as jalapenos, banana peppers, onions, etc.
- Olive Garden Salad dressing
Cut buns in half. Drizzle 1-2 Tablespoons of the Olive Garden dressing on each of the insides of the sub bun. Add cheese to both sides of the buns, then add the meat and extras of your choosing. Wrap tightly in tinfoil. Grill on indirect heat for about 20 minutes.
Note: My favorite is colby jack cheese, pepper jack cheese, salami, ham, turkey, pepperoni with lots of onions and banana peppers.
I apologize for not posting for a VERY long time. I continue to bake and cook, but I just haven’t had time to post recently. And technically you could consider this post a “cheat” as I am going to just link you to the original blog that I found this wonderful recipe. I made 2 changes: I used the real bacon pieces that you can find in the salad dressing aisle vs. real bacon and used a regular onion vs. green onion.
What to do with leftover chicken is the question that I have quite often. This recipe is a quick fix for both time as well as using ingredients that most people have on hand. Please note that you can also add sour cream, lettuce, tomatoes, onions, etc when it is done baking. Another lesson learned: do not use the hot Rotel unless you like to burn your taste buds or can stand the heat….mild Rotel should be spicy enough for most people.
Oven: 350 Bake Time: 40 min Yield: 6-9 servings
- 3 c cooked chopped chicken
- 1 c instant rice (uncooked)
- 1 can cream of chicken soup
- 1 can Rotel diced tomatoes and chiles, undrained
- 1 T Taco seasoning
- 2 T milk
- 2 cups shredded cheddar cheese, divided
- 1/2 cup crushed tortilla chips or Doritos
- Combine chicken, rice, soup, Rotel, seasoning, milk and 1 1/2 cups of cheese
- Pour into a lightly greased 9×9 pan.
- Cover and bake for 30 minutes.
- Top casserole with crushed chips and remaining cheese.
- Bake uncovered for 5-10 minutes, until cheese is melted.
Special thanks to Plain Chicken for the recipe.
My family has gotten spoiled in regards to having more than just cold cereal on the weekends. But sometimes I just don’t feel like doing a big “to-do” early in the morning. Crockpot to the rescue!! I prepare this the night before so when my early birds get up, I can just serve them with no extra work. This recipe can be changed to your family’s liking or to the ingredients you have on hand. I have made this with ham as well as deer sausage…use what you want! Also you can use frozen hash browns…just use a 28 oz package. My family likes this best as breakfast burritos, so the servings size increase.
Temp: Low Cook Time: 9-10 hours 8 servings
- 3 ½ c hash browns
- ½ c diced onion
- ¾ to 1 lb spicy Italian sausage
- 2 c shredded cheddar cheese (or colby jack)
- 1 c milk
- 1 dozen eggs (I use half whole eggs & half egg whites)
- 1/2 t salt
- 1 t pepper
- Spray crockpot with non-stick cooking spray.
- You will make three layers. Place 1/3 of the potatoes into the bottom of the crockpot, followed by 1/3 of the onions, 1/3 of the sausage and 1/3 of the cheese.
- Repeat this step two more times ending with the layer of cheese.
- Beat together the eggs, milk, salt and pepper; pour it over the layers in the crockpot.
- Cover and cook on low for 9-10 hours overnight.
- When ready to serve, can eat as is or put into flour tortillas for a great breakfast burrito.