Food Recipes Mine

Copycat Big10 Subs- Hoagies

I went to college at the U of MN in the late 80s. I think it’s safe to say I was addicted to these subs. Note that I DO know that a sub is cold so these are technically “hoagies” but the restaurant was called “Big10 Subs” and they called them subs, so…that’s what I’m sticking with.

I ate these at least twice a week when I lived in the dorm nearby even though I was poor. I kept $2.50 in a hidden pocket in my jacket so that I would always have enough for a sub when I needed one.

Well that restaurant has closed. But the Hopkins location was taken over by a restaurant called Thirty Bales. This place still makes these sandwiches and sells them in their restaurant. On Mondays though, you can order them and go pick them up! We did that a week or so ago. (they’re $7 now)

Since we’re a fair distance from Hopkins they weren’t terribly fresh by the time we got home. But they were still pretty damn good.

Big10 sub

But it inspired me to copycat their subs and make them at home.

The bread is a very important part of the hoagie for me, so while these were really good, I would say this is probably the only part I would change up or try to improve on mine.

Copycat Big10 Sub
Copycat Big10 Sub

Copycat Big10 Assorted Sub

If you prefer to use CopyMeThat, it’s here.

Sandwich oil: Or you can buy this pre-made

  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 2 tablespoons dried Italian seasoning
  • Pinch of sugar
  • Salt and pepper to taste


  • 3 tablespoon butter
  • 3 clove garlic, minced
  • 4 tablespoons mayonnaise
  • 4 hoagie rolls
  • 12 slices deli ham (3 per sandwich)
  • 12 slices deli turkey
  • 12 slices provolone (might need more if you like it super cheesy)
  • ½ head iceberg lettuce, shredded (about a cup per sandwich)
  • 1 large tomato sliced very thinly
  • ½ white onion sliced very thinly

Make the Sandwich Oil ahead of time. I did it only a few hours ahead but it was a lot better a couple days later when we made these a second time.

Just add all the ingredients together and shake in jar or bottle. Season to taste with salt and pepper.

Make the garlic butter ahead of time too if you can. Melt the butter and toss in the minced garlic. If using unsalted butter add some salt. That way you can keep it on the counter for a few days.

If the hoagie rolls aren’t already sliced, do that. It’s OK to cut all the way through. Butter the bread.

Place the buttered bread into the toaster oven butter side up, of course.  (I’m sure you can do a regular oven too, I just find a toaster oven easier to keep track of and regulate the time). Watch it closely as it goes from “not done at all” to “burnt”.

Take out the bread and set the tops aside to cool (best if it’s on towel so that the condensation doesn’t make them wet.

You’re going to build the subs on the bottoms of the bread.

Lay down the meat first and put the subs back in the oven for a few minutes just to heat up the meat.

Pull them out, add cheese. I just use one piece of cheese broken in half. But I think two would be better. Slide those puppies back into the oven to let the cheese melt.

Meanwhile slather some mayo on the tops of the buns.

Pull the bottoms out and lay down the onion and tomato on top of the melted cheese. Drizzle the oil over that.

Grab and handful* of lettuce and slam that top on. Hold it there for a bit so it doesn’t all fall apart. Stick a toothpick in, if it seems like it’s going to fall apart.


*it’s not a Big10 Sub unless there’s a salad left on your plate when you’re done with the sandwich.

Copycat Big10 Sub
Copycat Big10 Sub

Greg made them again a few days later, he toasted the buns in the pan instead of the oven. But otherwise used my method.

Copycat Big10 Sub

Food Meal kits Reviews

Review :: Home Chef’s Crispy Prosciutto and Pesto Penne with Tomatoes and Parmesan

A couple of nights ago I made the Crispy Prosciutto and Pesto Penne with Tomatoes and Parmesan dish from Home Chef.

This is one of their “15 Minute Meal Kit” options. This is perfect for nights when we have something to do in the evening and don’t want to order out. I’m talking about Zoom Happy Hour nights, yes I am.

This was super easy and quick. The onions were pre-cut and the sauce pre-made. I just had to cut the tomatoes and prosciutto.

Crispy Prosciutto and Pesto Penne
Prepping for Crispy Prosciutto and Pesto Penne

Leave it to me, to even have trouble with that.  I started to cut it up not realizing that there were plastic sheets between all the slices of meat. Oopsie. It took me awhile to pull all those slices apart and remove the plastic. But I’m happy to report that I got all of them and neither of us ate any plastic.

This dish was delicious. It’s so decadent that I assumed it was at least 800 calories, but it’s just over 600 so that’s not so bad. If I do this again I’ll make a salad to go along with it.

Crispy Prosciutto and Pesto Penne
Crispy Prosciutto and Pesto Penne

I also wish I’d taken a photo before putting the Parm on it, everything with Parm on it looks the same. But trust me, it was pretty!

Here’s the recipe! – Not that you can make it at home iwhtout a pre-made sauce….

Click here to get Home Chef meals, $35 off.

Drinks Reviews

Shaker and Spoon Box 4 – Rye

Hi everyone!

Looks like I forgot to post about the January Gin box. Oopsie! Well, it was good, I’ll do that another time. But I was really excited about this Rye box. 

Shaker and Spoon - Rye Box
Shaker and Spoon – Rye Box 2021

The first drink we made was the Creole Sling. This drink was am-AHHHH-zing (sorry I’ve been re-watching “Happy Endings”). The coffee flavor is quite strong, but I love that! We actually made these again a few nights later and made a video, which you’ll see below.

Shaker and Spoon - Creole Sling
Shaker and Spoon – Creole Sling

Next up was the Homestead Old Fashioned.

Shaker and Spoon - Homestead Old Fashioned
Shaker and Spoon – Homestead Old Fashioned

We were excited to try this one, being a fan of Old Fashioneds. That spelling always seems wrong, what is the plural form of “Old Fashioned”? We had a great debate about this at my last job. One bar owner insisted it was “Old Fashions” because he said the drink was and “Old Fashion”. That’s not correct. Grammerly wants to correct it to “Fashioners” but that’s not right either.  Yes, I know I could change the sentence to read: “being a fan of the Old Fashioned…” but what’s the fun in that?!

Maybe there’s no plural form because you should only drink one! Naw, that can’t be it.

If you know the definitive answer, comment below!

Anyway, we love this drink in general and this recipe is really good. It included something called Winter Spice Syrup and I don’t know what is in it, but it’s magical. My only note on it is that the drink is very syrupy. It felt thick to drink but was much better after some of the ice melted. So I’d serve this with crushed ice so that it melts faster.

Shaker and Spoon - Homestead Old Fashioned
Shaker and Spoon – Homestead Old Fashioned

The next one we tried was the Baklawa Sour. This one was….not a hit. As soon as I brought the glass up to my mouth I smelled something horrid.  Like something fermented. But I thought, maybe my palate is just not used to whatever flavor this is and I took a sip. I almost gagged. Greg also took a sip and had the same reaction.


I thought my egg whites had turned even though it was a freshly opened carton and was not expired. So we dumped the drinks and moved onto something else.

I made two videos, one of me making it and one of us tasting it. But my “this is disgusting” face is pretty ugly so I’m not showing it.  I didn’t even take a still photo of the finished drink! But here’s a screenshot.

Shaker and Spoon - Baklawa Sour
Shaker and Spoon – Baklawa Sour

Fast forward a few days and we thought we’d try the Baklawa Sour again with fresh egg whites. This time it would be great! We were sure!! We were dead wrong. It was hideous.

Down the sink again. Now we’ve wasted 8 ounces of good (expensive) rye.  2 ounces per drink x 4 drinks.  Not happy about that.

This time I knew the egg whites were fine, so I started looking at the other ingredients. I smelled the Baklawa Syrup and determined this was the culprit. It had the same nasty smell that the finished drink did. 

I have no idea what Baklawa Syrup is supposed to look or smell like so if this is right, I guess I just hate it.

I’ve contacted Shaker and Spoon and let them know that I might have gotten a tainted bottle. 

They have replied that they think the syrup got unsealed in the shipping. So they’re sending me new syrup and the bitters! So when I get those I’ll remake this and report back!

The GOOD news is that after that horrid experience, we went back to the Creole Sling and savored that one!! 

Here’s me making it and totally having amnesia on how to use a strainer. I still laugh my ass off when I watch this.

I will continue to make this drink! I really enjoyed it.

Shaker and Spoon - Creole Sling
Shaker and Spoon – Creole Sling

Want to try Shake and Spoon? Click here.

Food Recipes Tried

2021 Project :: March Green Curry Soup

I decided that I would like to create a little project for the new year. I decided that I would make one dish from each issue of Bon Appetit, starting January 2021.

So, the one I chose from the March issue of Bon Appetit Magazine is Green Curry Lentil Soup (page 46). I chose it because I had all the ingredients and had just gotten some new green lentils from Imperfect Foods. I also had some sweet potatoes that were starting to mock me because I let them sit on the counter for too long.

set up for Green Curry Lentil Soup

The only thing I did differently is that I cooked it in the Instant Pot. This was a super easy and pretty quick dish to make. It involved a bunch of chopping, but you could certainly buy onions, garlic, and ginger prechopped to make this even easier and quicker.

set up for Green Curry Lentil Soup
Chopped stuff for Green Curry Lentil Soup

I actually measured the green curry paste and holy Jebus was it HOT! I love spice but this was off the charts. It was still delicious, but yowza!

This is the curry paste I used:

mae ploy green curry paste

I would make this again and the Instant Pot worked well.  Here’s the recipe.

Green Curry Lentil Soup
Green Curry Lentil Soup

Green Curry Lentil Soup
Green Curry Lentil Soup

When you get your April issue, let me know what I should make for April!

January’s project meal

February’s project meal 

The lentils, sweet potatoes, lime, and garlic were all from Imperfect Foods. Use my link and get $10 off your first box. Full disclosure, I get $10 too.

Food Recipes Tried

Creamy Mushroom Risotto

Last week I made the Creamy Mushroom Risotto with Roasted Garlic and Crispy Sage. This is from the cookbook Passion: My Journey Through Food by Jules Meyer. Full disclosure; I know Jules. She’s my cousin. We grew up almost like sisters.

She released this book last year and it’s really beautiful.

You can buy it here

Here’s the recipe on her blog.

I love mushrooms, garlic and risotto so I was pretty sure I’d love this.

I made a few changes (shocker) out of necessity.

Firstly, I didn’t have fresh sage. I know, it’s an integral part of the dish, but I didn’t have it, and Greg and I were both in COVID quarantine* and weren’t able to leave the house to get sage. I wasn’t about to put in an Amazon Fresh order for only a bunch of sage and then wait a day. I wanted this NOW!

So, I used fresh thyme and rosemary. It was still amazing, but I do recommend using sage if at all possible. Because crispy sage is so delicious.

The only other thing I did differently is I didn’t use that much cream. Mostly because I was panicking about the butter and cream already in there. I think I used about a cup.

Oh and I didn’t have regular button mushrooms so I used two packages of bellas.

As you know, risotto is busy work. You have to stand there stirring for ages. But it’s so worth it. With the roasted garlic and the mushrooms, it’s heavenly.

mushrooms and garlic
Mushrooms and garlic for the Creamy Mushroom Risotto with Roasted Garlic and Crispy Sage

I wanted to eat the whole pan, but I only ate ¼ of it. I don’t even want to know if I had more than one serving.

Creamy Mushroom Risotto with Roasted Garlic and Crispy Sage

Greg who is a caveman and can’t have a meal without meat, added some sautéed chicken thighs to his.

Creamy Mushroom Risotto with Roasted Garlic and Crispy Sage
with chicken thighs

Leftovers were reheated the next day for lunch. Then the following day, I reheated the risotto and plopped an egg on it for breakfast. Amazing! (sorry I didn’t take a pic.)

Try this one, and let me know what you think.

Or get her cookbook and try any other wonderful recipe!

You can buy it here:

*we don’t have COVID, we had just gotten tested (negative) and needed to quarantine because we were both having medical procedures at the end of the week.



Meal kits Reviews

Review: Gobble

My first shipment of Gobble came in mid-February. The three meals I got were:

  • Wagyu Beef Swiss Cheeseburger with Mushrooms & Truffle Aioli
  • Pan-Roasted Barramundi with Yukon Potatoes and Lemon Caper Sauce
  • Chicken Au Poivre with Demi-Glace & Roasted Garlic Mashed Potatoes

I would give them all 4 out of 5 stars. I guess my favorite was the chicken. The Coriander and Black Pepper spice that you put on the chicken was amazing.

Chicken Au Poivre
Chicken Au Poivre with Demi-Glace & Roasted Garlic Mashed Potatoes

It’s the only one that I didn’t have an issue with, however small. What I didn’t like:

The burgers were delicious, but suuuuuper greasy! My stomach hurt the rest of the evening.

Wagyu Beef Swiss Cheeseburger with Mushrooms & Truffle Aioli
Wagyu Beef Swiss Cheeseburger with Mushrooms & Truffle Aioli

The fish was good, but I got really sick of the fish flavor about halfway through. It wasn’t fishy though, thank goodness. Maybe I just don’t love barramundi. This is the first time I’d had it.

Pan-Roasted Barramundi with Yukon Potatoes and Lemon Caper Sauce
Pan-Roasted Barramundi with Yukon Potatoes and Lemon Caper Sauce

But the main reason I don’t give these full stars is this:

  • There’s really not much cooking involved. Even the potatoes came precooked, in a pouch. There’s no chopping either. It’s basically like warming up restaurant meals. They’re delicious, but they’re not cooking.
  • Some of the dishes require you to use a microwave. I don’t have a microwave in the kitchen I cook these in.
  • Some use a lot of dishes, for there being so little actual cooking involved.
  • While they give you a “recipe” card, it’s nearly impossible to remake these recipes without ordering the kit from them again because some ‘ingredients” are actually precooked foods. Such as a pouch of mashed potatoes, or a pouch of beurre blanc. You can make your own, but it likely won’t taste the same.

If you are a foodie/chef type these probably aren’t for you. Unless you want to have a few nights where you don’t have to think about anything and can throw something together quickly and easily (this is the camp I fit into).

If you are someone who loves to eat interesting meals, can boil water and sauté, but doesn’t love chopping and prepping, this is for you.

I’m ordering a second week coming up soon so I’ll be interested to see how those come packaged and what is involved, I’ll report back!

Want to try it yourself?

Friends and family who signup using this link get 2 meals for two for $18

We are a participant in the Gobble Associates program an affiliate advertising program designed to provide a means for us to earn fees by linking to However, I do pay (full price) for the meals I get and cook.