PHILADELPHIA STYLE ROAST PORK SANDWICHES
This delicious sandwich is inspired by the roast pork sandwich you'll find in South Philly.
Provided by Christine
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 2h15m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Remove the netting or strings on pork roast, keeping them intact to use again. Combine rosemary, 3 cloves of garlic, parsley, 3 teaspoons of olive oil, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper in a bowl. Slice open the pork roast and spread it with the oil and herb mixture. Roll up the pork and secure it with the netting or string. Rub outside of the roast with remaining 1 teaspoon olive oil and salt and pepper to taste.
- Place the pork, fat side up, in a roasting pan or baking dish and pour in water. Bake in the preheated oven, basting occasionally, about 1 1/2 to 2 hours; add more water if necessary. An instant-read thermometer inserted into the meat should read at least 145 degrees F (63 degrees C). Allow the roast to rest 10 to 15 minutes. Reserve the pan juices.
- While the pork is resting, heat 1 tablespoon olive oil in a frying pan over medium heat. Stir in 2 cloves chopped garlic and red pepper flakes; cook and stir until garlic is fragrant but not brown, about 3 minutes. Pour in chicken stock and bring it to a boil. Add spinach, 1 teaspoon salt, 1/2 teaspoon black pepper, and lemon juice. Reduce the heat to medium-low and cook until the spinach is wilted, stirring occasionally.
- Cut the string on the roast and cut the pork into thin slices. Return the sliced pork to the reserved pan juices.
- Slice the sandwich rolls and sprinkle each roll with shredded Manchego cheese. Add pork slices to each sandwich, top with spinach, and serve.
Nutrition Facts : Calories 793.6 calories, Carbohydrate 42.3 g, Cholesterol 147.1 mg, Fat 47.4 g, Fiber 4.9 g, Protein 50.4 g, SaturatedFat 16.5 g, Sodium 2951.6 mg, Sugar 6.4 g
SOUTH-OF-THE-BORDER WRAPS
Dinner ready in just 15 minutes! Enjoy these beans, veggies and salsa-filled tortilla wraps - a cheesy meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Drain the kidney beans in a strainer, rinse with cool water and place in a bowl. Drain the corn in a strainer.
- Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop enough of the bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell pepper.
- Mix the beans, corn, bell pepper, salsa and cilantro.
- Place the tortillas on a clean counter or on waxed paper. Spread about 1/2 cup of the bean mixture over each tortilla to within 1 inch of the edge. Sprinkle 2 tablespoons cheese over each tortilla.
- Fold opposite sides of each tortilla up toward the center about 1 inch over the filling--the sides will not meet in the center. Roll up tortilla, beginning at one of the open ends. Place wraps, seam sides down, in the microwavable dish.
- Microwave uncovered on High 1 minute. Rotate dish 1/4 turn. Microwave 1 minute to 1 minute 30 seconds longer.
Nutrition Facts : Calories 335, Carbohydrate 53 g, Cholesterol 15 mg, Fiber 6 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 800 mg
S.O.B. (SOUTH OF THE BORDER) CASSEROLE
Ground meat, tomatoes and corn with a little spice creates a quick meal everyone loves. My husband usually requests a double batch! The ground turkey can be replaced with ground beef, pork or chicken.
Provided by JB Baby
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
- Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
- Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.
Nutrition Facts : Calories 296.6 calories, Carbohydrate 34.4 g, Cholesterol 46.8 mg, Fat 10.6 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 3.1 g, Sodium 605.8 mg, Sugar 6.5 g
SOUTH OF THE BORDER WRAPS
Grilled in a skillet, this savory entree is a winning way to add some spice to your menus! This easy recipe brings the taste of the Southwest into your kitchen, no matter where you live.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mash beans slightly. Add the salsa, onions and cilantro. Spread over tortillas. Sprinkle with tomato and cheese. Roll up tightly. , In a large skillet, melt 2-4 tablespoons butter; add tortillas, seam side down; cook tortillas on all sides until golden brown, adding butter if necessary.
Nutrition Facts : Calories 191 calories, Fat 14g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 308mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
SOUTH OF THE BORDER CHICKEN SANDWICH
Spicy grilled chicken sandwiches (or you can broil), with pepper-jack cheese and a spicy mayo to give it a little kick. Perfect for weekend meals!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 6h8m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Pound chicken to 1/4-inch thickness.
- Combine oil and juice in a resealable ziplock bag.
- Add chicken and marinate 4-6 hours.
- Combine ingredients for Spicy Mayo (mayonnaise, chili powder, cumin, cayenne pepper, salt, tomato paste, lime juice, and orange juice) until smooth.
- Chill for several 2-3 hours before making sandwiches to blend flavors.
- Remove chicken from marinade and discard marinade.
- Grill or broil chicken 8-10 minutes, or until cooked through, turning once while cooking.
- Remove chicken from heat and place cheese on chicken while it is very hot.
- Butter cut sides of rolls and grill or toast until lightly golden and crisp.
- Place chicken (with cheese), lettuce, tomato, red onion, a dallop of southwest mayo, and sprinkle about a tablespoon of chopped cilantro on each sandwich and top with upper portion of each roll.
- Serve hot.
Nutrition Facts : Calories 622.9, Fat 33.3, SaturatedFat 7.7, Cholesterol 91.3, Sodium 735.5, Carbohydrate 46.8, Fiber 2.1, Sugar 9.3, Protein 34.2
SOUTH OF THE BORDER STEAK SANDWICHES RECIPE - (4.6/5)
Provided by Susan52
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Add the onion and saute 3 minutes, stirring frequently. Add steak and cook 4 to 5 minutes, or until steak is no longer pink. Add picante sauce, cumin, and garlic powder. Increase heat to high and cook, stirring constantly, for 2 more minutes, or until most of the liquid has evaporated. Preheat the broiler. Place the rolls cut side up on a baking sheet and broil just until golden. Spoon meat mixture evenly over rolls and top with cheese. Broil 3 to 5 minutes, or just until cheese has melted. Cut sandwiches in half and serve with additional picante sauce, if desired.
SOUTH OF THE BORDER PORK SANDWICHES
This is an easy crockpot recipe that makes great sandwiches. The meat can also be used with tortillas.
Provided by Chris from Kansas
Categories Lunch/Snacks
Time 9h50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle pork roast with salt and pepper. In 3 1/2-4 quart slow cooker, place roast and onion.
- Cover; cook on low for 8 to 9 hours.
- About 40 minutes before serving, with slotted spoon, remove pork roast and onion from slow cooker; place on cutting board. Discard liquid in slow cooker. With 2 forks, shred pork; return pork and onion to slow cooker.
- In small bowl, stir together the enchilada sauce and taco seasoning mix. Stir mixture into pork and onion in slow cooker.
- Increase heat setting to high; cover and cook 30 minutes longer or until thoroughly heated.
- Serve mixture with buns.
Nutrition Facts : Calories 330.6, Fat 17.5, SaturatedFat 5.8, Cholesterol 53.7, Sodium 463.4, Carbohydrate 25.1, Fiber 1.4, Sugar 4.1, Protein 17
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