These Sloppy Joes have got some heat behind them! My mouth was still feeling the heat after I was done. My husband called it a slow burn! In any case they were great and a new twist on the traditional family recipe. I saw this in Cooking Light and knew it had to be added to the menu for a fun Friday meal. My husband was even home for dinner that night so it was even better. I did make a small change to the recipe. I added some water to the mixture at the end to thin it down a little. I’m always amazed when a recipe tells you how many servings you should be able to get out of it, but when you look at it all cooked up all you can do is laugh! Wow! Honestly, this served about 3 people instead of 4 or 6. You have been warned. My husband isn’t a huge fan of onions, especially when they are so large and cooked so there were more for me. I thought the onions gave it a nice touch. From what my husband reports it was great as leftovers too.
Chipotle Sloppy Joes
source: Cooking Light
- Cooking spray
- 2 1/2 cups presliced Vidalia or other sweet onion
- 1 (7-ounce) can chipotle chiles in adobo sauce
- 1 pound ground sirloin
- 1/2 cup prechopped green bell pepper
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1 (8-ounce) can no-salt-added tomato sauce
- 5 (1 1/2-ounce) hamburger buns, toasted
1. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside.
2. Remove 1 teaspoon adobo sauce from can; set aside. Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.
Plate with pickle chips and a simple slaw. Combine 1/3 cup canola-based mayonnaise, 1 1/2 teaspoons sugar, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, and 1/4 teaspoon dry mustard in a large bowl; stir with a whisk. Add 3 cups packaged cabbage-and-carrot coleslaw, tossing well to combine.
This past weekend I was getting my foodie fix, also known as watching cooking shows on PBS because we don’t have cable, and saw this recipe on Everyday Food on PBS. I decided to give it a try. I had chicken legs in my freezer from when they were on sale a few weeks ago and thought that they would be great with barbecue sauce on them and baked in the oven. I was right, even though they took longer to bake than I had anticipated! I also tried the sauce on pork chops and it was just as good. This sauce does have some kick to it, so be warned! I had to make one modification because I didn’t have 2 cups of ketchup so I used about a cup of tomato sauce. I still have some sauce in my refrigerator so I’m still deciding what to make next to use some more of it.
source: Everyday Food on PBS
Makes 3 cups
1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper
- Make Barbecue Sauce: In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds.
- Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes.
Ahh! The crock pot is becoming my good friend! Now, if only it had a better home than in a closet on a high shelf with stuff stacked on top of the box! I love apartment living! Can’t you tell? I would love to incorporate it into our menu rotation once a week. We’ll see how I do!
This soup came together quite quickly, even though I’m not sure what I’m going to do with all my leftover barley that I have! Recipes would be appreciated! The only glitch that I had was finding French onion soup in my regular grocery store! They were sold out. I really hate going to two different stores in one trip!
My husband and I will eating this for leftovers this weekend. I’m so sneaky, I even scheduled leftovers on the menu!
Enjoy! Check out my new soup tureens from Crate and Barrel from my friend Brooke! Thanks!
Beef and Barley Soup
source: 5-Ingredient Slow Cooker Recipes
Nonstick cooking spray
12 oz boneless beef chuck, cut into 1/2-inch cubes
4 cups water
1 10 1/2 oz can condensed French onion soup
1 cup grated carrot
1/2 medium pearl barley
1 tsp dried thyme or oregano, crushed
Coat a large skillet with cooking spray. Heat over medium heat. In hot skillet cook meat until brown. Drain off fat.
In a 3 1/2 to 4 1/2 quart slow cooker combine the meat, water, soup, carrot, barley and thyme.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Season with salt and black pepper.
I’ve been digging into my old Everyday Food magazine issues for recipe ideas and came across this one. This recipe turned out quite well considering some of the mistakes and changes we made. Tonight my husband volunteered (no I didn’t force him) to help with dinner. Unfortunately this time too many cooks spoiled the broth. I gave him the task of making the cornbread, sounds simple enough but he mistakenly added the extra flour that was reserved for my meat mixture. So I forget the flour and water for my mixture. The reason I forgot it was because I didn’t read on in the recipe and just assumed the rest talked about how long to cook the meat! Oops! All in all the recipe turned out just fine! We are eager to try this again, but this time we will be following the directions more closely.
I did make a few changes to the recipe. I omitted the mushrooms and replaced them with 2 red potatoes chopped into cubes. In the future I will follow the recipe and add the flour and water. I even found myself thinking that the meat mixture looked like it needed some water. I’m also tempted to add some garlic next time. One more change that I made was that I didn’t cook it in the oven in a skillet because I don’t have a pan that can go from the stove to the oven. I hope Santa heard me!!! So I transfered the mixture to a pie pan and baked it in the oven.
Cornbread-and-beef Skillet Pie
source: Everyday Food, Martha Stewart
- 1/2 cup yellow cornmeal
- 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 2 red bell peppers (ribs and seeds removed), thinly sliced
- 1 medium red onion, chopped
- 1 package (10 ounces) white mushrooms, trimmed and thinly sliced
- 1 1/2 pounds ground sirloin
- 1/4 cup tomato paste
- 3/4 cup reduced-fat sour cream
- 1 large egg, lightly beaten
- Preheat oven to 425 degrees. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt; set aside.
- In a large ovenproof skillet, heat oil over medium-high. Add peppers, onion, and mushrooms; season with salt and pepper. Cook until tender, 6 to 8 minutes, tossing occasionally.
- Raise heat to high; add beef and tomato paste. Cook, stirring, until meat is no longer pink, 3 to 5 minutes. Stir in remaining 2 tablespoons flour and 2/3 cup water; season with salt and pepper.
- Make cornmeal batter: Add sour cream and egg to reserved cornmeal mixture; stir just until moistened. Drop tablespoons of batter over beef mixture in skillet, 1 inch apart. Bake until biscuits are golden brown and a toothpick inserted in center comes out clean, 15 to 20 minutes.
Oh my goodness! This was definitely a filling meal! My husband and I will be eating this as leftovers for a few days! We have enough for an army! I know for a lot of people Shepherd’s Pie is something that they grew up with and for others they have never heard of it. Well, I was in the latter group. My first experience with Shepherd’s Pie was a little less than 10 years ago. My aunt introduce it to my family or maybe reintroduced it to us. She grew up in both South Africa and Edinburgh, Scotland and has a great accent that cannot be imitated! When my mom and I first had this meal with my Aunt and Uncle, he called it “gruel.” I’m pretty sure he wasn’t trying to be rude but it must have reminded him of something!
I have tried to make Shepherd’s Pie on my own once before and it didn’t turn out very well. Then Nate tried it how he remembered it when he was growing up. That attempt was a little better. I was very excited when I spotted this recipe in my Everyday Food magazine. This recipe makes enough for a large group (8) or enough for leftovers for a few days. My one piece of advice it to put a cookie sheet on the rack under the pan in case it boils over, like mine! This also is not a fast recipe, there is a lot of prep work with chopping the veggies. This recipe is a keeper!
Cheddar-Topped Shepherd’s Pie
source: Everyday Food, Martha Stewart
- 2 pounds baking potatoes (about 4), peeled and thinly sliced
- Coarse salt and ground pepper
- 1 tablespoon vegetable oil, such as safflower
- 6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
- 6 celery stalks, thinly sliced
- 1 large onion, chopped
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 1/4 cup tomato paste
- 2 pounds ground beef chuck
- 1 cup whole milk
- 1 1/2 cups shredded sharp white cheddar (6 ounces)
- Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
- Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
- Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
- Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.