Tostadas

These were SO delicious--so delicious, in fact, that we made them three times in one week.  They just can't be any easier and cheaper and tastier!  Plus, these would be very easy to personalize based on your taste: add cilantro, black olives, avocado, grilled chicken instead of ground beef, refried black beans instead of regular refried beans etc.  We recommend these highly! 

Below, I said to use 4-6 tortillas.  That's because the first time we made them, I went heavy on the ground beef for each tortilla, so we only ended up needing 4 tortillas.  However, since each tortilla already has a serving of beans, there's plenty of protein and fiber per tortilla, so you can lighten up on the ground beef and stretch it to accomodate 6 tortillas if you need to.

The best part of these tostadas, which are just a form of tacos, is how crispy the bottom of the tortilla gets.  To get the crispiness, make sure you put the baking sheets/pizza stone in a cold oven, and then heat up the oven and the pan together.  I got two tortillas per baking sheet, and three tortillas on our pizza stone.

I hadn't tried these before I read Plain Chicken's post on Open Face Tacos- thanks for the awesome recipe!

Tostadas

1 lb ground beef (I used ground venison)
1 Tbsp grill seasoning, or 1 (1 oz) packet of taco seasoning
4-6 flour tortillas
1 cup salsa
1 can refried beans
2 Tbsp sour cream, plus more for garnish (I substituted Greek yogurt)
2 cups shredded cheddar cheese
Suggested toppings for garnish:
Lettuce
Tomato
Jalapenos

Place cold pizza stone or baking sheets in cold oven, and preheat oven to 425. 

In a skillet, brown ground beef until no longer pink.  Drain fat from skillet, and then add grill seasoning and cup of salsa.  Stir and let simmer over low heat for 5-10 minutes. 

In a microwave-safe bowl, heat refried beans on High for 2 minutes.  Stir in sour cream, and set aside.

To assemble the tostadas, spread refried bean mixture on each tortilla.  Top with ground beef and shredded cheese. 

Place assembled tostadas on the now-hot pans, and return the hot pans to the oven for 8-10 minutes, or until the cheese has melted.   Top with lettuce, tomato, and sour cream.

Baked BBQ Chicken

This was SO quick and easy. I used chicken tenders because it's what I had in my freezer, but you could easily use thighs or an entire chicken and just adjust the cooking time accordingly. Also, make sure you use a good barbecue sauce that you like; the chicken will taste just like whatever sauce you use.  It's excellent served with a baked potato and a salad.  Hope you enjoy!


Baked Barbecue Chicken
1 lb chicken tenders
1 tsp garlic powder
Salt and pepper
Prepared barbecue sauce (I used about 1 cup)

Preheat oven to 350.  Season the chicken tenders with salt, pepper, and garlic powder.  Bake them for 25 minutes in a dish sprayed with cooking spray.  Then remove them from the oven, and pour the desired amount of barbecue sauce evenly over the chicken.  Return to the oven and bake for 15 additional minutes.

Skillet Lasagna

This was so good!  It's fast and easy enough to make on a weeknight, too, which is wonderful.  The recipe calls for ricotta/cottage cheese/Greek yogurt to be added, and even though I forgot to stir it in (which I'm sure would have made it even better), it was great. 

The original post (from my favorite blog, Plain Chicken) says to use half a pound of sausage and half a pound of ground beef.  We had a pound of ground venison, so that's what I used, but I bet the addition of sausage would be delicious.

Use a large pot to boil your pasta, and then you can combine all of your ingredients in it.  I was tempted to cook more than 8 ounces of pasta, but it made plenty.  It makes four generous servings, but if you add a side salad and garlic cheesy bread, it can feed six.  Luckily, it's just as good (if not better) reheated for lunch the next day.

Skillet Lasagna

8 oz Farfalle (bowtie) pasta
1 (24 oz) jar pasta sauce
8 oz shredded Mozzarella cheese
1 lb ground venison (or beef)
2 tsp Italian seasoning
1 tsp shredded fresh basil
2/3 cup ricotta cheese (or cottage cheese or Greek yogurt)

In a large pot, cook pasta according to package directions.  Drain and set aside.

In a skillet, brown ground meat until no longer pink.  Drain grease from skillet.  In the large pasta pot, combine the cooked pasta, cooked meat, pasta sauce, cheese, Italian seasoning, basil, and ricotta.  Stir to combine, and coat thoroughly.  Simmer over medium heat for about 10 minutes, stirring occasionally.  Top with additional cheese if desired.

Mexican Stuffed Bell Peppers

Yum!  This was my first time making stuffed peppers, and they were great!  My in-laws grew some beautiful bell peppers, and we couldn't wait to use them for this recipe.  It's a great all-in-one recipe: meat, starch, and veggies all together.  They're easy to make and very tasty.  Hope you like them!

Mexican Stuffed Bell Peppers

1 pound ground beef
1/2 (1 oz) package taco seasoning mix
3/4 cup plus 2 Tbsp water, divided
1 tsp chili powder
1/2 cup cooked rice
2 Tbsp minced onion flakes
1/4 tsp garlic salt
1 (8 oz) can tomato sauce
1 (8 oz) can Rotel tomatoes, drained
4 large green bell peppers
Shredded pepper jack cheese

Preheat oven to 350.  Spray a 9"x13" dish with cooking spray. 

Place the ground beef in a large skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes.  Drain the excess fat.  Stir in the taco seasoning, 3/4 cup water, chili powder, cooked rice, tomato sauce, garlic salt, and minced onion flakes; mix until thoroughly combined, and simmer for 20 minutes. 

Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds.  Place in a microwave-safe dish with 2 Tablespoons of water.  Cover with a damp paper towel, and microwave for 3 minutes. 

Place the steamed peppers into the prepared 9"x13" dish, and fill lightly with the meat filling.  Top each pepper with a spoonful of the Rotel tomatoes and a handful of shredded cheese.  Cover the dish with foil, and bake in the preheated oven for 25-30 minutes. 

Easy Mexican Ground Beef Casserole

Like I said yesterday, we're looking for fast, easy, and tasty recipes (who isn't?) now that school is back in session.  This fit the bill.  (Now that I think about it, it's sort of a Mexican version of the ravioli lasagna from yesterday.)  We had everything we needed already in the house, and it came together in under an hour--and only a few of those minutes were hands-on time. 

You can adapt this easily.  Add black beans or chili beans, use crushed tortilla chips instead of tortillas, add green onions or black olives or jalapenos, whatever you want!  We served it with Mexican rice. 

Easy Mexican Ground Beef Casserole

3 large tortillas
4 oz (1 cup) shredded Cheddar cheese
4 oz (1 cup) shredded pepper jack cheese
1 lb ground beef
1 cup sour cream (I substituted nonfat Greek yogurt)
1/2 cup salsa verde
1 can Rotel tomatoes, drained of excess liquid

In a skillet, cook the ground beef until no longer pink and drain.  Mix salsa verde into the ground beef. 

Preheat oven to 350.  Lightly spray a 9"x13" dish with cooking spray.  Tear one tortilla into pieces, and use it as the bottom layer on the baking dish.  Add a layer of ground beef, half of the sour cream, and half of the diced tomatoes.  Repeat layers of a torn tortilla, the other half of ground beef, sour cream, and diced tomatoes.  Top with a final torn tortilla and the shredded Cheddar and pepper jack cheeses. 

Bake in preheated oven for 35-40 minutes, or until cheese is melted and bubbly.

Ravioli-Style Lasagna

It's back-to-school time for me, so I've been on the lookout for tasty dishes that won't take much time to prepare.  Even better and always important for the school year, it tastes just as good reheated the next day for lunch. 

This is one of our new favorites, and it's easy to adapt to your particular tastes.  You could omit the ground beef, add spinach, use ravioli with chicken and mushroom filling, etc.  Also, if you like more sauce, you could use a whole 24 oz jar of tomato sauce; I just used what I had in the pantry.

Ravioli-Style Lasagna

2 (9 oz) or 1 (20 oz) package refrigerated cheese-filled ravioli
1 (16 oz) can crushed tomatoes
8 oz shredded Mozzarella cheese
1/2 cup Parmesan cheese
1 lb ground beef

Preheat oven to 400.  In a large skillet, cook beef over medium heat until no longer pink; drain. 

In a 7"x11" baking dish sprayed with cooking spray, put a thin layer of crushed tomatoes--just enough to cover the bottom of the dish.  Then layer half of the ravioli, half of the remaining tomato sauce, half of the beef, and half of the mozzarella cheese.  Repeat layers, adding the Parmesan cheese to the top. 

Cover and bake in preheated oven for 40-45 minutes.

Amazing Tomato and Onion Pie

Our tomato plants are making one last push before the heat officially kills them, so I looked through several tomato pie recipes, settling on one before amping it up on my own.   It was SO delicious.  I served it baside a salad topped with grilled chicken, and it was the perfect summer meal.

I broke with tradition and used nonfat Greek yogurt instead of mayonaisse, which was incredibly un-Southern of me, but I needed to cut fat where I could (since I did add bacon and two types of cheese!). 

In other tomato pies I've made, the crust tends to get soggy, but I found a solution.  First, get rid of as much moisture as possible in the tomatoes.  Second, before prebaking the crust, mist it with cooking spray.  Then, once it comes out, spread 1/4 cup of Parmesan cheese on the bottom of the crust before adding the tomatoes.  The crust in the finished product wasn't soggy at all.

Amazing Tomato and Onion Pie

1 (9-inch) deep dish pie crust (or feel free to make your own!)
Cooking spray
4 medium tomatoes, peeled and cut into 1/2-inch-thick slices
Salt and pepper
1/2 cup Parmesan cheese
1/2 large Vidalia onion, sliced
2 Tbsp butter
1/2 cup nonfat Greek yogurt
3 green onions, chopped
1/4 cup shredded cheddar cheese
5 slices bacon, cooked and chopped
Zest of 1 lemon

Place tomato slices in a single layer on paper towels; sprinkle with salt and pepper.  Let stand at least 30 minutes, and pat dry with more paper towels. 

Preheat oven to 400.  Melt butter in a large skillet over medium-low heat, and add sliced onion, cooking until soft and light brown, 15-20 minutes. 

If pie crust is frozen, allow it to thaw on the counter for 10-15 minutes.  Poke bottom and sides of crust with a fork, and mist the crust with cooking spray.  Bake in preheated oven for 10-12 minutes.  Remove from oven, and sprinkle 1/4 cup Parmesan cheese over bottom of crust.  Arrange tomato slices over cheese in crust.  Lower oven temperature to 350. 

Combine the Greek yogurt, the remaining 1/4 cup of Parmesan cheese, the softened slices of sweet onion, lemon zest, green onions, cheddar cheese, and bacon bits.  Spread yogurt mixture over the tomatoes. 

Bake at 350 for 34-37 minutes, covering edges with foil to prevent burning, if necessary.  Let cool 5 minutes before serving. 

Marinated Grilled Shrimp

This is a really good marinade that makes for some really good grilled shrimp.  The longer you marinate the shrimp, the more flavorful they'll be!  We ate them with a baked potato and a salad.  Feel free to scale the recipe up or down as you need to.

3 cloves garlic, minced
2 Tbsp olive oil
1/4 cup tomato sauce (or ketchup)
2 Tbsp red wine vinegar
2 Tbsp chopped fresh basil
1/2 tsp salt
1/4 tsp cayenne pepper
2 pounds fresh shrimp, peeled and deveined

In a large zip-top bag, combine all ingredients, making sure the shrimp are evenly coated.  Close bag, and refrigerate for at least an hour. 

Preheat grill or grill pan to medium heat, and lightly oil grill grate.  Using skewers if desired, cook shrimp for 2-3 minutes per side, or until opaque. 

Honey Pecan Chicken Breasts

This was so delicious!  It was even better because I had everything I needed already at the house.  It would be great over rice that could soak up some of the extra sauce.  We'll definitely make this again soon; it was easy, quick, and such a treat!

Honey Pecan Chicken Breasts

2 boneless, skinless, chicken breasts
1/4 tsp salt
1/8 tsp pepper
1/8 tsp cayenne pepper
1 Tbsp butter
1/4 tsp minced garlic
3 Tbsp honey
2 Tbsp finely chopped pecans

Flatten chicken to 1/2-inch thickness.  Sprinkle with salt, pepper, and cayenne.  In a large nonstick skillet, brown chicken in butter for 3-4 minutes per side or until juices run clear.  Remove chicken from skillet and keep warm.  Add garlic, honey, and pecans to the pan, and cook, stirring frequently, for 2-3 minutes.  Top chicken with honey/pecan sauce, and serve warm.

Oven Toasted Ravioli

I love toasted ravioli, and I'm so glad to discover how easy it is to make at home!  You can use thawed frozen ravioli or refrigerated ravioli, which is what I used.  It can easily make a main course for me, but it's great as an appetizer.  I'm sure you'll love it!  Thanks to Steph at Plain Chicken for sharing! 

Oven Toasted Ravioli

12 refrigerated ravioli
1 egg
1 Tbsp milk
6 Tbsp Italian bread crumbs
2 Tbsp Parmesan cheese
Cooking Spray

Preheat oven to 375.  Whisk together egg and milk in shallow bowl.  In another bowl, combine bread crumbs and Parmesan cheese.  Dip ravioli in egg mixture first and then in bread crumbs.  Place on baking sheet.  Repeat until all ravioli are coated.  Spray ravioli with cooking spray, and bake for 12-15 minutes or until golden brown.  Serve with warm marinara or pesto.

Mexican Chicken

We love our Mexican food in this house, and this Mexican chicken was awesome!  This was so easy and delicious, and we had everything we needed at the house already.   I highly recommend this! 

Mexican Chicken

2 boneless, skinless chicken breasts, pounded thin

Montreal steak seasoning

1/2 cup salsa

1/2 cup shredded pepper jack, cheese

Cilantro, for garnish

Cooking spray

Preheat oven to 375.  Spray 9"x13" dish with cooking spray.  Season chicken with steak seasoning, and place in baking dish.  Top each chicken breast with salsa, and bake for 35 minutes.  After 35 minutes, top chicken with shredded cheese, and return to oven for 5 minutes, or until cheese is melted.  Garnish with cilantro and serve.

Rattlesnake Bites (Beef-Stuffed Crescents)

I was so pleased with how these came out!  The recipe below shows how to make them fromm scratch, but I approached these with some leftover hamburger patties that had already been grilled.  For some reason, a leftover hamburger sounded awful, but transformed into these Rattlesnake Bites, they were awesome!  (I think they're called Rattlesnake Bites because of the good kick of heat that they have.  They're not too hot, but it's just enough to not be bland.  If you wanted to crank up the heat, you could add chopped jalapenos, too.) 

You can use regular-sized crescent rolls, and those would be great appetizers or finger food; just know with those, you'll only get about a tablespoon of the meat filling for each roll.  I used the jumbo rolls and put about 1/3 cup of filling per roll.  

Also, there wasn't any neat rolling going on.  As long as I got the seams pressed together, I was satisfied.  They tasted excellent whether or not they looked like crescents. 

Rattlesnake Bites

1 lb ground beef
1 (10 oz) can diced tomatoes and green chiles (I used original Rotel)
4 oz low fat cream cheese, softened and cut into cubes
Salt and pepper
2 tubes refrigerated jumbo crescent rolls

Preheat oven to 375.  In a large skillet, cook beef over medium heat until it is no longer pink; drain.  In a bowl, combine meat, tomatoes and chiles, cream cheese, and salt and pepper to taste. 

Separate crescent dough into triangles.  Divide the beef mixture evenly along the short end of each triangle; carefully roll up.  Place on greased cookie sheets.  Bake in preheated oven for 14-17 minutes or until golden brown.  Serve warm.

3-Cheese Stuffed Shells with Italian Sausage Sauce

These were awesome! It was my first time making stuffed shells, and it wasn't difficult at all with a little advanced planning. I boiled the shells, made the filling, and browned the Italian sausage in the morning and refrigerated them all day. Then I started to assemble everything about an hour before I wanted to eat.  Plus, using a gallon-size ziploc to mix the filling together made stuffing the shells and cleaning up a breeze!

One box of jumbo shells makes enough to feed an army; serioulsy, one box gave us 32 stuffed shells. We froze half of them and ate the other half all week long. 

These are also great because you can change up the filling.  Biz doesn't consider anything a meal if it doesn't contain meat, so that's why I added Italian sausage to the sauce.  However, I'd also add shredded chicken to the filling, and I think that would be awesome, too.  Try these; they're really good!

3-Cheese Stuffed Shells with Italian Sausage Sauce

1 (12 oz) box jumbo pasta shells

1 (32 oz) container ricotta cheese

8 oz shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 Tbsp Italian seasoning

2 (28 oz) jars pasta sauce

1 lb mild Italian sausage

Bring a large pot of salted water to a boil.  Add pasta, and cook for 8-10 minutes or until al dente; drain and rinse with cold water. 

In a large skillet, brown the Italian sausage over medium heat until no longer pink.  Remove the crumbled sausage from the pan, and drain on paper towels.  When cooled, combine with the jars of the pasta sauce in a medium bowl.

In a gallon-size ziploc bag, mix ricotta, half the mozzarella, the Parmesan cheese, and the Italian seasoning until well combined.  When ready to assemble, snip off a corner of the bag, and pipe the filling into the shells.  Place stuffed shells into two 9"x13" baking dishes, and top with pasta sauce and remaining mozzarella cheese.  (You can freeze the shells at this point.) 

Bake in oven preheated to 350.  Cover dish with foil for 35 minutes, and uncover for 10 more minutes. 

Vegetable Quesadillas

After an indulgent weekend, we both knew our bodies needed vegetables.  Instead of going a traditional route, I made these vegetable quesadillas, and they were so good!  We probably canceled out any health benefits of the vegetables with the amount of pepper jack cheese we added, but I don't regret that, either.  

I was so hungry at the end of this process that I just melted the cheese on the tortilla in the microwave.  Of course, to be more authentic (and to add crispiness to the tortillas), you should heat them in a skillet.  Either way, you should try these!

Vegetable Quesadillas

2 Tbsp olive oil
1 small sweet onion, thinly sliced
8 oz sliced mushrooms
1 large red bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
2 Tbsp pickled jalapeno slices, diced
1 cup shredded pepper jack cheese (use Monterey Jack if you want less spiciness)
3 large flour tortillas

In a large skillet, heat olive oil over medium heat.  Add onion and cook for 10 minutes, stirring occasionally.  Add red and green bell pepper, and cook for 10 more minutes.  Finally, add mushrooms and jalpenos; cover and cook for 5 more minutes. 

Pile a third of the cheese on one of the tortillas, and heat it in the microwave for about 30 seconds, or until the cheese has melted.  Remove it from the microwave, and pile a third of the vegetable mixture on half of the tortilla.  Fold the tortilla so that the vegetables are covered.  Serve warm.

Pasta with Goat Cheese and Roasted Red Bell Pepper Sauce

So delicious!  This was a very quick and easy summer recipe.  The most complicated part of the recipe is boiling the water for the pasta.  The rest of the ingredients you just add to a food processor or blender. 

The sauce is very thin, so if you like your sauce chunkier, don't pulse it as much in the food processor--or you can heat it in a saucepan for a while; it might reduce and thicken that way. 

I took a serious shortcut and used the jarred roasted red bell peppers.  It was wonderful, and that's the way I'll continue to make it.  I love goat cheese, and it added the perfect creaminess to this recipe.  Just to add something extra, I sauteed 8 ounces of sliced mushrooms in olive oil while the pasta was cooking, and I added those to the dish at the end.  It was great!

Pasta with Goat Cheese and Roasted Red Bell Pepper Sauce

3/4 cup jarred roasted red bell pepper
1 garlic clove, minced
1 Tbsp olive oil
1/2 cup low-sodium chicken broth
1 1/2 Tbsp lemon juice
1 tsp sugar
1/8 tsp crushed red pepper
1/4 tsp ground black pepper
1/4 cup fresh basil, plus more for garnish
8 oz whole wheat pasta
2 oz goat cheese, crumbled

Cook pasta according to package directions.

In a food processor or blender, add bell pepper, garlic, olive oil, chicken broth, lemon juice, sugar, crushed red pepper, black pepper, and basil; pulse until smooth.  Add sauce to cooked pasta.  Crumble cheese on top, garnish with fresh basil, and serve.

Easy Chicken with Greek Yogurt

This was so easy and so tasty!  It's definitely fast enough to make after a long day at work.  Plus, when you use nonfat Greek yogurt, there's so little to feel guilty about.  You can't lose!  (Please do try it in spite of the bad picture.  One day I'll improve my photography skills.)

Easy Chicken with Greek Yogurt

2 boneless, skinless chicken breasts
1/2 cup nonfat Greek yogurt
1/4 cup Parmesan cheese
3/4 tsp seasoning salt (I use Montreal Steak Seasoning)
1/4 tsp black pepper
1/2 tsp garlic powder

Preheat oven to 375.  Mix yogurt, cheese, and seasonings in a bowl.  Spray a casserole dish with cooking spray, and place chicken breasts in dish.  Spread mixture over chicken breasts, and bake in preheated oven for 45 minutes.

Sour Cream Chicken Enchiladas

Holy cow.  We LOVED these.  We used the Salsa Crock Pot Chicken (which we make about once a week--so handy to have ready!) for the filling.  We had the rest of the ingredients in the fridge or the pantry, which might say more about us than how common the ingredients are, but that's okay.  They're easily adaptable, so if you want to add jalapenos or black beans or pico de gallo or whatever else, you can.

We recommend them highly, and we hope you like them as much as we did! 

Sour Cream Chicken Enchiladas

2 cups shredded cooked chicken breast

1 cup sour cream

6 large flour tortillas

1/2 cup tomatillo salsa (salsa verde)

1 small can green chiles

1 cup shredded Monterey Jack cheese

Preheat oven to 350.  In a bowl, combine chicken, 1/2 cup sour gream, green chiles, and cheese.  Divide the chicken mixture evenly among the six tortillas.  Fold tortillas, and place seam-side-down in a baking dish sprayed with cooking spray.  Bake in preheated oven for 20-25 minutes.

Remove enchiladas from oven.  In a small bowl, combine the salsa verde with the remaining half cup of sour cream.  Pour mixture over warm enchiladas, and serve.

Delicious Chicken Salad

This was amazing chicken salad!  It was my first time to make my own, and I'll definitely make it again.  I loved the sweet crispness of the grapes; that was my favorite part.  I ended up making sandwiches and serving them on Hawaiian rolls--to die for!  The two of us had them for dinner, and we both had chicken salad sandwiches for lunch for the next two days, so it makes plenty for leftovers. Yum!

Chicken Salad

3 cups cubed, cooked chicken breast
3/4 cup light mayonaisse
3/4 tsp paprika
1 cup plus 2 Tbsp seedless red grapes, quartered
3/4 cup chopped celery
1 green onion, thinly sliced
3/4 cup chopped pecans
3/4 tsp seasoning salt
ground black pepper to taste

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in grapes, celery, green onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill at least one hour.

Chicken Breasts Eden Isle

Are you ready for this? Cream of chicken soup, sour cream, AND cream cheese. It's every bit as wonderful as you think it is. (The picture doesn't do it justice.)  You just have to get on the treadmill. (Or you can pull around my baby nephew in his wagon six times a day--I think that burns several calories. I hope so, at least.) This was excellent.

The dried beef isn't beef jerky. It's on the same aisle as the tuna and canned meats. I'd normally be wary of an ingredient like that, but it was really good. It's worthy of a spot on your Easter table!

Chicken Breasts Eden Isle

4-6 chicken breasts,pounded thin
1/4 tsp pepper
1 pkg (about 3 oz) dried beef
1 can cream of chicken soup
1 (8 oz) container sour cream
3 oz cream cheese, softened

Preheat oven to 325. Place chicken breasts in a single layer in a 9x13 baking dish; sprinkle with pepper. Separate slices of dried beef and place over chicken. In a separate bowl, combine the soup, cream cheese, and sour cream. Spoon mixture on top of chicken and beef. Cover dish with foil, and bake at 325 for one hour.

Buck's Favorite Sandwich

This is really a recipe from Pioneer Woman, and it's also her husband's favorite sandwich.  Our twist is to use venison cube steak because we have quite a bit of it in the freezer, but you can use beef cube steak, and it will still be delicious.  The other way I changed the recipe was to seriously cut down on the butter she uses.  While I want to feed my husband tasty meals, I also want him to be healthy.  (And it's still his favorite sandwich, so we all win.)

Buck's Favorite Sandwich

1 - 1.5 lbs venison cube steak
3/4 large sweet onion, sliced
4 Tbsp (1/2 stick) butter
4 Tbsp Worcestershire sauce
Grill seasoning
Tabasco Sauce
Pepper Jack cheese, shredded or sliced
4 deli rolls

Melt 2 Tbsp butter in a heavy skillet over medium heat, and add the sliced onions.  Cook and stir until onions are softened and lightly browned, 15-20 minutes.  While onions are cooking, slice cube steak into think strips against the grain of the meat.  Season strips with grill seasoning. 

When onions have finished cooking, remove them from the skillet.  Add the remaining two tablespoons of butter, and melt over medium high heat.  When the skillet is hot, add the meat, and cook it on one side until it's brown; flip the meat and cook it until brown on the other side, about 2 minutes per side.

Add Worcestershire sauce, a couple of shakes of Tabasco sauce, and stir everything to combine.  Add the cooked onions to the skillet.

Toast the deli rolls.  To assemble the sandwich, pile the meat on the roll, followed by a spoonful of the sauce.  Top with a handful of cheese and the other half of the roll.