Believe it or not, I have never made Sloppy Joes! I have seen the can of it in the grocery store and heard that some people do like it, but I’m sorry I could never buy. It just looks gross. I never really wanted to even attempt at making it, as it just does not seem appetizing to me. But I then came across this recipe from Rachel Ray, which sounded really good with lots of smoky flavor, which I love. So I made this for me and my love and OMG! This was really delicious and definitely one for the cookbook. I did tweak it a little, but I hope you try it and feel free to tweak it to your liking. Enjoy!
1 lb ground beef
Salt and Peper
2 Serrano or Jalepeno chile peppers, finely chopped
3-4 Cloves garlic, chopped
1 Tablespoon chili powder
1 1/2 Teaspoons ground cumin
1 1/2 Teaspoons ground coriander
1 Cup lager beer, at room temperature
1 Cup tomato sauce
1 Tablespoon light brown sugar
2 Tablespoons worcestershire sauce
1 Tablespoon cider vinegar
1 Tablespoon hot sauce
In a large skillet add the ground beef and cook, stirring with a spoon to crumble it, until well browned; season with a little salt and black pepper. Add the chiles, garlic, chili powder, cumin and coriander. Cook, stirring for approximately 2 minutes.
In a medium bowl, stir together the beer, tomato sauce, brown sugar, worcestershire, vinegar and hot sauce. Pour the mixture over the meat, lower the heat and simmer for 5 minutes or until ready to serve.
Spoon the Sloppy Joe mixture onto your roll. Yummy!
We love vegetables and I was uber excited to grill some up on our new grill. We went from propane to charcoal and I couldn’t be happier! I have always wanted to have a charcoal grill and fortunately (hee, hee, hee) our grill was shot and we had to get a new one. I somehow convinced my Star to go with charcoal. Actually, it wasn’t really that hard. He is so amazing, “if that is what you want and you will be happy, than that is what you will get. Love him!
So this is what we made the first day we got it. Grilled vegetables and steak kabobs. Yummy!
1 green pepper
1 yellow pepper
1 orange pepper
Some baby bella mushrooms
Small heirloom tomatoes
Filet Mignon (cut into bite size pieces) or any type of steak meat
Extra virgin olive oil
McCormicks Perfect Pinch Southwest flavor
Cut the steak into bite size pieces. You can marinate the steak or season with the Perfect Pinch. Keep the meat separate from the vegetables.
Chop the peppers into bite size pieces and place in bowl with mushrooms and tomatoes.
Drizzle EVOO and sprinkle with the McCormicks Perfect Pinch. Toss gently and place on skewer. I usually put the meat on a skewer all by itself. Don’t really like the raw meat touching the veggies.
On a side note….the platter is stainless steel made in Sweden. It was my mom’s until my last visit when I asked my mom if I could have it. She has a few of them and they just remind me so much of my childhood that I wanted to take one home. It’s what she always used when grilling up some food and I shall treasure it and pass it on to my daughter someday (maybe).
Grill over medium heat and turn as needed. This can be a difficult task, as trying to get them all to turn at the same time. Just be patient and do the best you can. Not a huge deal.
Serve with rice. Such a simple, quick and easy dinner. Enjoy!
This is the first time I made Corned Beef and Cabbage in the crockpot. It came out super moist and delicious. I bought the corned beef brisket by mistake, so I was worried about the flavor, but I just added my own spices and it was perfect. If you are wondering what the difference is between corned beef and corned beef brisket, the corned beef has been salted and preserved and comes with the pickling spice packet. Not a huge deal, you can brine your brisket the night before or as I did, just throw in some spices.
1 (3 lb) corned beef brisket (trim off most of the fat on the bottom)
4-5 potatoes peeled and cut in cubes
1 onion cut in chunks
1 cup water
1 bottle dark beer
2 cloves of garlic (whole)
1/2 head of cabbage
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1 teaspoon all spice (whole pimiento)
2 bay leaves
salt & pepper to taste
Place onions and potatoes in the bottom of the crock pot and top with the corned beef. Pour water and beer around the brisket and sprinkle the top with the seasonings.
Cook on low for 6 hours. Add the chunks of cabbage, sprinkle with salt and pepper and cook for an additional 2 hours.
Serve with some horseradish sauce or, as I prefer Dijon mustard. Yummy!
We love meatballs! We make them a lot of different ways, Asian, Greek, and stuffed with different kinds of cheeses, with beef, pork, veal. Meatballs are great as you can be so creative with your ingredients. This one has a tiny (I mean tiny) bit of heat and just the right amount of sweetness. So great for parties!
This makes 6 dozen, but you can cut it in half, as I did recently for a smaller gathering of friends.
2 pounds lean ground beef
1 cup bread crumbs (any flavor)
3-4 scallions finely chopped or you can use 2/3 cup chopped onions
1/2 cup milk
2 tablespoons chopped fresh parsley
2 teaspoons salt
1 teaspoon Worcestershire sauce
1/8 teaspoon freshly ground black pepper
2 bottles (12 ounces each) Chili sauce
2 jars (10 ounces each) grape jelly
Preheat oven to 400 degrees
Stir together all ingredients except chili sauce and jelly.
Shape into 1-inch meatballs and place on a baking sheet with a cooling rack that has been sprayed with Pam.
Bake for approximately 20 minutes or until no longer pink in the center and juice runs clear.
Heat chili sauce and jelly in large pot/dutch oven over medium heat, stirring constantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks. This works great in a chafing dish for easy serving.
Rump Roast was on sale this week at Shop Rite and I decided to make Italian Beef sandwiches instead of the usual beef roast. So quick and easy with very few ingredients, which I love!
2.5 – 3 lb beef rump roast
1 package Italian salad dressing mix
12 oz. beef stock
Jalapeno peppers (optional)
Trim off any fat from roast and place in crock pot. Pour in beef stock, add some jalapeno peppers (if desired) and sprinkle packet of Italian mix on top.
Cook on low for about 6 – 7 hours until tender. Shred in pot and cook for about 30 minutes (not necessary, but I thought it should suck up all the juices into the meat for a bit…mmmmm).
Serve on a nice french bread, crusty roll, or an Italian roll with some provolone cheese. We added some spicy chipotle mayonnaise to the roll. I’m thinking even a nice horseradish spread would be delish as well.
Once you close the lid the cheese melts over the beef for just pure awesomeness!
I had one of those package meat mixtures and decided to make some meatballs. You don’t need to have the mixture of meat, you can use only beef, pork, chicken or lamb.
I like to make them for my gravy and freeze the rest for later use. Meatballs are great to have on hand as you can make a variety of meals. Add them to a crock pot with some BBQ sauce or sweet and sour (Hawaiian) sauce and cook on low all day. I have to admit, sometimes I will just heat the meatballs in a pan or even in the microwave (if I just can’t wait and want to have one in like 50 seconds) and eat them as they are. So super yummy!
1/2 pound ground pork
1/2 pound ground lamb
1/2 pound ground round
5 ounces frozen spinach, thawed and drained thoroughly
1/2 cup finely grated Parmesan
1 whole egg
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs, divided
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
Place the remaining 1/4 cup of bread crumbs into a small bowl. Shape the meatballs into rounds, roll in the bread crumbs and place on sheet pan lined with parchment paper. Bake for 20 minutes or until golden and cooked through.
You can see how the cheese just oozes through. Yummy!