Pots & Pans – Slow-Cooker Cuban Sandwiches

I’ve been going through recipes I’ve pulled from magazines and stored in folders. Jeff Mauro, of Food Network’s ‘The Kitchen,’ shared this recipe in the September 2016 Food Network Magazine. You can find the recipe here: Jeff Mauro’s Slow-Cooker Cuban Sandwich.

The reason I can’t share a photograph of the sandwich is it was quickly consumed within minutes of being put on the table. The recipe is easy and only takes a bit of final preparation to serve. The sandwich is hearty and perfect for this time of year. My sons and daughter-in-law tailgate for the Eagle’s games in Philadelphia, and they are going to take it with them for one of the games.

Here are the changes I made to the recipe. Instead of a pork shoulder, I used three pork tenderloins. I substituted 2 tsp. garlic powder for the minced garlic. I only needed one small red onion and served that and the pickle on the side since some of the family dislike them. I put condiments on the table with the sandwich, but it was so juicy I don’t think anyone used them. I used three 12 inch torpedo rolls instead of two and still had a bit of pork left over for the next day. I used thinly sliced swiss cheese since some of the children aren’t that fond of the flavor. I buttered the sliced torpedo rolls and put them in a hot oven for a few minutes before assembling. The inner portion was moist and the edges had a nice crispiness to them. This is a fabulous recipe. Give it a try.

Pots & Pans – Bake a Buckle

What in the world is a Buckle, and why is it good to eat? Here’s the answer from What’s Cooking America – History and Legends of Cobblers:

“Buckle or Crumble – Is a type of cake made in a single layer with berries added to the batter. It is usually made with blueberries. The topping is similar to a streusel, which gives it a buckled or crumpled appearance.” – What’s Cooking America

I’ve baked two buckles in one week. I use any overripe, juicy fruits I have on hand. My favorite combination so far has been plums and nectarines. In addition to changing the type of fruit in the recipe, I also used dark brown sugar instead of light, cinnamon in place of nutmeg. Because the recipe is protected under copyright law, I can’t include it in my post, but I can give you the link to the recipe: Food Network.com – Blueberry-Peach Buckle. The recipe is quick and easy. All who sampled the cake pronounced it delicious. It warms easily in the microwave and stores well at room temperature for a day or two. We eat it fast! If I was keeping it any longer I would store it in the refrigerator.

Pots & Pans – Bobby Flay’s Soup


In the January issue of Food Network Magazine you will find a terrific recipe for Bobby Flay’s Spanish Chorizo, Kale and Cranberry Bean Soup.

I cooked up a batch of this soup last week and it was delicious and hearty. I did make some changes though. I used leftover sparkling cider in place of the wine. I also substituted chicken cutlets, marinated for several hours in a strong vinegar, olive oil and spice solution, in place of the chorizo. After I baked the chicken and cut it into small cubes, I added it to the soup for a minute or two before serving. Next time I will use boneless thighs, the breast meat became a bit dry.

I also cooked the beans and kale separately to cut the cooking time for the other vegetables down a bit. When everything was cooked through I combined the ingredients in a big pot. Scrumptious!