Utah State Marv 'n Joes

Did you go to Utah State University, and now that you are no longer on campus, you find yourself craving those delicious open-faced, heaven sent, Marv 'n Joe sandwiches? OK, maybe you did, and maybe you didn't, but either way, you gotta make this sandwich!

Now is the season where you have tomatoes bursting out of your ears and don't know what to do with them right? This is the perfect solution!

This recipe is slightly adapted from Housewife Eclectic. She apparently got a personal lesson from Marv, himself, on how to make these. I found it a highly entertaining read- go check it out.

Marv 'n Joe

(makes 1 sandwich)

1 slice sourdough bread

approx. 1/2 tablespoon spreadable butter (or softened butter)
sprinkle of garlic salt
fresh cracked pepper
4 slices of tomato
Provolone cheese slice
Parmesan cheese (either grated or sliced works)
olive oil
Vinegar

Spread your butter on top of the sourdough bread. Sprinkle with the garlic salt and pepper. Place 4 tomato slices on your bread. Pour a small amount of olive oil and vinegar, just enough to give the sandwich a kick. Top with a piece of provolone cheese and then the parmesan.

Toss in your toaster oven or you broiler on low until the cheese is bubbly and starts to brown. The browning is very important. The edges should be brown and have a little crisp to it.

My husband absolutely LOVED these. He said they were even better than the original! I'm putting it on my Perfect Dinner Project page for a light dinner. 2 each of these were plenty filling.

Chicken Pot Pie Cupcakes (#25)

Occasionally I come across a recipe that is super fast AND super delicious. Usually, the two do not co-exist but it does happen. This recipe is proof! These Chicken Pot Pie Cupcakes were a breeze to assemble and gobbled down by the family. My toddler was excited to eat his "cupcake"(he's usually not very excited about dinner). I was excited to have these as leftovers the next day and happy to have found such a fun/delicious recipe.

Chicken Pot Pie Cupcakes

(Adapted from this recipe at Tablespoon)

INGREDIENTS:
1 chicken breast, poached and diced (can sub. canned chicken)
1 (14.5 oz) can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1 tsp Italian seasoning
1 tsp onion powder
1 tsp garlic salt
2 (10 oz) cans large and flaky biscuits

Directions:
1 Preheat your oven to 400.
2 In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3 Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
4 Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
5 Let rest for about 3 minutes and dig in!

Easy Korean Beef (#24)

Wow! I can actually make Korean food?! Well, who knows how "authentic" this recipe is, but it sure was delicious. Ground beef is transformed into this simple and spicy, yet tasty main dish. This is the first recipe I have made from Six Sister's Stuff, and I loved it !

Korean Beef
(adapted from Six Sisters' Stuff)

INGREDIENTS:
1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tbls. sesame oil
3 cloves garlic, minced
1/4 tsp. ground ginger
1/8 tsp. crushed red peppers
salt and pepper
1 bunch diced green onions
Rice, cooked

DIRECTIONS:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over rice and top with green onions.

Baked Lemon Pasta (#23)

If you haven't heard of The Pioneer Woman, shame on you! Not only does she write an entertaining blog, she has some pretty good recipes on there. I'm always on a quest for a good pasta salad, so when I came across her Baked Lemon Pasta recipe, I knew I had to try it.

Instead of baking it, I took her suggestion for a cold pasta salad and refrigerated it. I actually think loses most of it's flavor when it's cold. I would also recommend using a different pasta if you know you are serving it cold because spaghetti just gets messy cold.

Served cold, I probably wouldn't make it again, but the next day I microwaved it and it was way YUMMY! I imagine that's how it would taste if I baked it like the original recipe said. I'm sure it's not low in fat, but it was good and I'll save the recipe for sure.