Simple and Delicious Sloppy Joes

Nearly seven years ago, my friend Sharon made these sloppy joes for us to eat before we went Trick or Treating together. I am so glad she did. My hubby loves sloppy joes of any kind, but I had gotten tired of Manwich. This has been our go-to sloppy Joe recipe ever since.

Sloppy Joes

1 lbs ground beef or turkey

3/4 cup ketchup

1 tsp mustard

1/2 tsp garlic powder

A few dashes of liquid smoke

A few dashes of Worcestershire sauce

2 Tbs brown sugar

* If you want a little tang to it, add 1 tsp vinegar. The other thing I sometimes tweak is the brown sugar...add as much or little as you need depending on how sweet you like it. 

Brown the meat, then drain the grease and add the ingredients. If you're feeding more, just multiply!

Enjoy!  

Taco Pizza

I know it's been a while, life has been busy and I barely take the time to update my family blog. However, I came across a new recipe via Pinterest and it is a keeper. It's simple, it's inexpensive and it got rave reviews at my house so I knew I should share it with the world--or at least my loyal blog followers! ;)

First this recipe was called Taco Bake, but I called it Taco Pizza to increase the it's popularity at my house. My kids are 9, 7, 4 and 2, so new recipes aren't always well-received, but pizza, pizza is always well-received!

Here is the link to the original recipe and the link to the pin.

 

Ingredients:
3 8 inch tortillas (I used flour, but you could use corn if gluten is an issue)
1 pound of ground beef
taco seasoning
a little water
1/2 cup of queso or salsa con queso
1 1/2 -2 cups of Mexican blend shredded cheese

Directions:
1. Preheat oven to 350 F. Spray a round pan. I followed the original poster's advice and used a springform pan which worked really well, but any 8 inch round pan would work.
2. Brown the beef and add the taco seasoning and water according to the taco seasoning directions. (I used Costco's taco seasoning and it was a little spicy for my crew, so I will use a little less next time)
3. Turn off the heat on the meat and mix in the queso. I used Gordo's Cheese Dip and it was really good.

4. Place a tortilla in the pan, then layer the meat mixture on top and then sprinkle a layer of the shredded cheese.
5. Repeat step 4 two more times, giving you 3 layers.
6. Bake for 15-20 minutes and then let cool for 10 minutes.
7. Slice and serve with sour cream and salsa.

The Country Cook had great pictures on her blog of the step by step process. Click over here to see.

Mongolian Beef

So ever since a girls day I had back in April, I've been wanting to make Mongolian Beef. However, two picky little eaters and the lack of a good recipe has kept me from trying it. Then last week, much to my delight, I came across this food blog that looks quite promising: A Year of Slowcooking. I'm continually amazed at what tasty food can come out of my crockpot and how much more I enjoy the hours between 4 and 6pm. You moms out there know what I'm talking about--the kids are getting hungry, tired of each other, tired of you and yet want your full attention and you're trying to be loving and patient and kind and cook a healthy and tasty meal. Yet all you want to do is scream and run to the nearest spa and get a pedicure? Well...the crockpot doesn't give me a pedicure, but it sure does free me up to at least pay a little more attention to my kids--or check my facebook. Anyway, without further ado, here's the recipe. It should be noted that this only makes enough to serve approximately 2 people-double or triple accordingly. Also, this recipe is designed to be gluten free, but you can use regular soy sauce.
**pics to come later--when the rice is done. currently just looks brown and lumpy**
Mongolian Beef

Ingredients:
--1 1/2 pounds flank steak
--3 cloves of garlic, minced
--4 sliced green onions--one is for garnish
--1 t dried minced onion (or 1/2 fresh onion, diced very small)
--1/2 cup gluten free soy sauce (I used La Choy)
--1/4 cup white wine
--1/4 cup cooking sherry*(I didn't have cooking sherry or white wine vinegar
--1/2 T white wine vinegar* so I used red wine vinegar and red cooking wine)
--1 t sesame oil
--1 t molasses
--1 t ginger
--1/4 t black pepper
--1 t red chili pepper flakes
--1/2 T peanut butter (if allergic, use black bean paste)
--3 T brown sugar
--1/4 cup cornstarch (to dredge meat--don't add to sauce mixture)


1. slice your meat in thin strips and toss in a Ziploc bag with cornstarch.
2. add all of the liquid and dried spices to your crockpot, and the peanut butter, and mix well. Add the garlic and three of the sliced green onions. If you are using fresh onion, add that now, too.
3. put your meat on top, and toss gingerly to coat.
4. cover and cook on low for 4-6 hours. (Flank steak is thin and have very little fat, and will cook quickly. There isn't a lot of liquid in this dish, so if your crock tends to cook hot, please check it after 3 hours. The meat is done when it is no longer pink and has reached desired tenderness. I cooked our meat in a 6qt oval crockpot and it was done after 3 hours on low.)
Serve over steamed or fried rice, and garnish with freshly sliced green onion.

source: A Year of Slowcooking

Sweet and Tangy Meatloaf--take 2

I told the story behind this recipe once before, but I'll briefly tell it again. When I was in middle school, my mom and I had a deal--I'd make dinner and she'd do the dishes. Since I despised doing the dishes, it was a really good deal for me. Since she was working, it was a really good deal for her as well--she got to come home to dinner in the oven or on the table! Typically, she would leave a recipe and I would just follow the directions. Being the only girl in the family, I had been by my mom's side cooking for a long time. Anyway...one day, she left the recipe for meatloaf and we were out of ketchup. So...I went looking for anything else that was red that I could throw in. I added Catalina dressing and BBQ sauce. It turned out pretty good. Thus began my experiments with meatloaf. Over the years, I definitely stopped using measuring cups and just added what seemed right. That led to the guestimates on the measurements that I posted earlier. Monday, I tried measuring and think that I may have figured it out. Here's our favorite version of my meatloaf:

Meatloaf

Ingredients:


1 1/2 pounds of ground beef (I try to use fairly lean beef--(85-90%)
1/3 cup of ketchup
2 Tbs of BBQ sauce
1/4 cup of brown sugar
2 eggs
~15* crackers crumbled (I prefer whole wheat Ritz crackers, but often use saltines)

sauce:
1/3 cup of ketchup
2 Tbs of BBQ
3 Tbs of brown sugar

*if the meatloaf seems too runny, add more cracker crumbs, if it seems really dry, add a little extra ketchup

1. Preheat oven to 375, get out a 9 x 13 pan. (I prefer cooking it in a 9x13, b/c then the grease has someplace to go besides back into the meat, unlike in a loaf pan)
2. Mix all ingredients in a big bowl with your hands
3. dump the meat mixture into the pan and form into a loaf

4. Mix sauce ingredients in a small saucepan over med heat until it comes to a boil.
5. Drizzle, or spoon generously over the meat mixture


6. Bake at 375 for 50-60 minutes.

This is great served with baked potatoes. I usually stick the potatoes in the oven before I start the meatloaf and they're all done around the same time. Make some steamed veggies or a side salad and some rolls and you've got a great meal!

Italian Meatballs

A couple months back, my cousin, Kristi, had my family over for dinner while my mom was visiting. It was very last minute, so I was amazed that she decided to make meatballs from scratch and serve us spaghetti and meatballs. That would be a lot for anyone on one day's notice, but Kristi has three kids, the youngest of whom was only 3 months old at the time! Anyway, the meatballs were delicious and I, of course, asked for the recipe. A couple weeks ago, I finally got around to trying them myself. I've always thought meatballs = time consuming + a lot of work, however, that wasn't the case. These cook in the crockpot after you bake them, so they're pretty low-key. One thing I really like about this recipe is that it's pretty basic, so you could play with it and make it your own. I think next time, I'll throw in some grated parmesean--my family loves all things cheesy! :) Also, I halved the recipe, but next time I think I'll make the whole thing and freeze the leftovers for another busy time. Here's the recipe and some pics. Enjoy!

Meatballs

1 lb. lean (or whatever you prefer) ground beef
1 lb. ground pork
1 sleeve of saltines (I've used wheat Ritz in the past and they were good!)
2 eggs
1 tbsp. olive oil
1 1/2 tsp. garlic powder OR 3 minced garlic cloves
2 tbsp. Italian seasoning (
1 tsp. crushed red pepper flakes (optional...I like mine with a bit of a kick!)

*2 tbsp. olive oil for sauce

1. Preheat oven to 400. Crush crackers until finely ground.
2. In a large bowl combine w/beef, pork, eggs, garlic, Italian seasoning, olive oil and red pepper flakes.

3. Mix well with hands.
4. Shape into meatballs (whatever size you prefer--I made mine the size of my kids toy golfballs).

5. Line up on two foil-lined cookie sheets or 9 x 13 baking dishes.

6. Bake for approx. 35 min. at 400.
7. Add meatballs and 2 jars of spaghetti sauce (w/1 tbsp. olive oil mixed into each jar) to crockpot.
8. Leave on high for 1-2 hrs. then turn to low.

I usually have to add more sauce when having leftovers. Just depends on how much sauce you like.

Bacon Cheeseburger Roll-Up

I got this recipe from Kraft Foods and have edited it slightly. To get their original recipe, click here.

Bacon Cheeseburger Roll-Up

Ingredients:
pizza dough*
1 pound hamburger meat
4 slices of bacon, cooked and chopped
1/2 Tbs of dried chopped onions
8 oz. of Velveeta cut into small squares (I use the 2% milk version)

1. Make pizza dough in bread machine.* (they use a pillsbury pizza crust)
2. Preheat oven to 400, then cook bacon in a large skillet
3. Cook hamburger in the bacon grease w/ the onions
4. Drain grease and pat w/ papertowels to absorb any remaining grease, return to the pan.
5. Add the Velveeta and cook on med/low, stirring frequently until cheese has melted.
6. Spread pizza dough out on a 9x13 pan that has been sprayed with cooking spray.
7. Spread the meat filling over the dough.
8. Roll dough, starting at one of the long sides. Seal seams well and place seam side down on your pan.
9. Bake at 400 for 20-25 minutes.
10. Serve with your favorite condiments--we dipped in ketchup and mustard or barbeque sauce. :)

PW's Pot Roast

I tried this recipe and loved the taste. I have a few other recipes from The Pioneer Woman that I want to try, but for now, wet your appetite with this pot roast! Yum!

Ingredients:
1 Chuck Roast*
2 Onions
6-8 Carrots
Olive Oil (2-3 Tbs)
Salt
Pepper
Beef Stock (2-4 cups)
Fresh Thyme

Optional Ingredients:
Red Wine
Garlic
Button Mushrooms

1. Heat a large pot/dutch oven over medium high heat. Then add 2-3 Tablespoons of olive oil.
2. Generously salt and pepper your roast.
3. Cut 2 onions in half and cut the 6-8 carrots into 2 inch slices.
4. When the oil in the pan is very hot but not smoking, add in the halved onions browning one side then the other. Remove the onions to a plate.
5. Throw the carrots in the same pan and toss them around until slightly browned. (about a minute or so) Remove the carrots to the plate.
6. Add a bit more oil to the pan, place the meat in the pan and sear it on all sides (about a minute on each side) Remove the roast to the plate.
7. With the burner still on high use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all that flavor up!
8. Return the roast to the pan, add enough beef stock to cover the meat halfway (about 2-3 cups). Add in the onions and the carrots as well as some fresh thyme.
9. Put the lid on and roast at 275 in the oven for 3 hours (for a 3 pound roast, for a 4-5 pound roast, plan on 4 hours)

*The Pioneer Woman recommends that you choose a nicely marbled piece of meat--she says this greatly enhances the flavor. A good tip! :)

From the Pioneer Woman

Taco Lasagna

When our friends were visiting last weekend, Kim and I ran to the store to pick up a couple things. While we were going down the isle we saw a boxed dinner by Old El Paso that actually looked tasty. It was called Mexican Lasagna or something like that. Anyway, it got me thinking and here is the result. This is still a work in progress, so I'm open to suggestions and I'll probably tweak it a bit the next time I make it.

Taco Lasagna

Ingredients:
8-10 corn tortillas (they're smaller than the burrito tortillas)
1 1/2 lbs. of ground beef
1 lg. jar of Enchillada Sauce (your favorite Mexican sauce/taco sauce/salsa?)
2 1/2 cups of cheddar cheese
1 jar of diced tomatoes (w/ or w/o green chiles)

1. Brown the beef
2. Add the enchillada sauce and tomatoes, and let it simmer for 10 minutes or so
3. Spray an 8x8 pan, then line the bottom with a layer of tortillas. (I tore mine in half so that they would fit better)
4. Pour a layer of the meat mixture over top
5. Sprinkle cheese over the meat mixture
6. Repeat tortillas, meat, cheese 2 more times
7. Cover and bake for 30 minutes
8. Uncover, bake 10 more minutes
9. Serve with sour cream

We liked it...hope you do, too! :)

BBQ Ribs

I actually got this recipe out of a mystery novel! There's this series of fun, clean mysteries by Joanne Fluke that I've enjoyed reading. The first one was The Chocolate Chip Cookie Murder and then they continue on in the same theme of baked good murders. The main character owns a cookie shop--which would be very cool!--and inevitably finds dead bodies--which would not be very cool!--and then proceeds to try to solve the mysteries. They're fun and light-hearted and always have at least 5 recipes. Most of the recipes are for baked goods, but in one of the books there are several main dish ideas. This one sounded good and easy--which are my main criteria when cooking, so I gave it a whirl. It was quite delicious! Enjoy!

BBQ Rib Recipe

Ingredients:
4-5 pounds of ribs, cut in to 2 rib servings
1/2 cup of ketchup
2 Tbsp of brown sugar, packed
1/4 cup of steak sauce
1/4 cup of prepared mustard
2 Tbsp wine vinegar (or apple cider vinegar)
1/2 tsp of seasoned salt
1/2 tsp of liquid smoke
1/2 onion, minced (or some onion powder)

1. Preheat oven to 400.
2. Place ribs on a broiler pan and cook for 15 minutes on each side.
3. Combine the sauce ingredients in a large bowl.
4. Place the ribs in a crock-pot and pour on the sauce.
5. Cover and cook on low for 6-8 hours.

from Joanne Fluke in The Sugar Cookie Murder

Things worth noting: the amount of sauce you might want/need will vary depending on your preferences and the size of your crockpot. My crockpot is large, so I doubled the sauce to get the best outcome. Enjoy!! :)