Sandwiches & Fillings
Here’s a great recipe for a sliceable roast for sandwiches or just to serve with mashed potatoes and gravy. We make a roast about once a week, so it’s ready to go for sandwiches or quick dinners. You can even dice up the roast and throw it in a stir-fry.
One night we were scrambeling for dinner. After a mental scan of the ingredients in the fridge and a lightbulb later, Chorizo Cornbread Poppers were assembled. 30 minutes later we were wolfing them down.You can't go wrong making these Poppers. They are a combo of a few of our favorite Private Side recipes (Trashy Nacho Cheese, Chorizo & Corn Bread).
This savory loaf is incredibly delicious, especially served along side fluffy mashed potatoes and lots of gravy. If you are lucky enough to have any leftovers the following day, it makes an awesome sandwich with some good rustic whole grain bread.
This is a favorite snack of mine. I love to serve it with toasted baguette slices or piled on a sandwich.
Chef Brian McCarthy presents No Knead to knead corned beef! Incredibly easy to assemble and the result is out of this world. You gotta try this at home.
This Middle Eastern staple is very easy to make at home with only a few supplies. Chef Brian P. McCarthy take us through all the steps necessary for this treat.
Joni Marie Newman likes this on the go on a whole wheat bun or an English Muffin or bagel, with a slice of soy cheeze or a little vegan garlic mayo.
You won’t believe how easy these are to make, and they’re so much healthier too! No deep frying necessary here. We make these all the time there so good!
