Sloppy Joes

Leave a comment

We have a funny sloppy joes story in our family.  Many years ago, I had to go back home to help my parents so Mr. Meat Eater and the kids were left at our home.  Now, as you know, Mr. Meat Eater does not cook unless it involves the smoker so I left some easy things for him to make.  One of those things was sloppy joes.  I didn’t even expect him to make them from scratch but he did have to add the spice packet and the sauce to the browned ground beef.  He did fine until it came to adding the sauce.  He forgot.  So he and the kids had slopless joes and we never forget to remind him of this.  To this day, the kids laugh about it.  So do I!

Anyway, this recipe is just plain awesome.  It’s easy so don’t let the long list of ingredients stop you from making them.  Rachael Ray’s recipes don’t always appeal to me but this one is spot on.  We eat sloppy joes like an open face sandwich instead of a regular sandwich.

Sloppy Joes

Sloppy Joes

1 1/4 lb ground beef
1 medium onion, chopped
1 small red bell pepper, chopped
1/4 cup brown sugar
2-3 tsps Montreal steak seasoning
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
2 cups tomato sauce
2 tbsps tomato paste
4 rolls, your choice of type ~ we use hamburger rolls that I butter and toast in the oven

Cook meat, onion, and red bell pepper in a large skillet over medium high heat. When the meat is completely cooked, drain and return to the same pan.

Add the rest of the ingredients to the meat/vegetable mixture in the pan ~ except rolls, of course ~ stir to combine and reduce the heat to medium. Cook for about 10-15 minutes total.

Using a large spoon, pile the meat on rolls. Add a cheese slice if you prefer.

Makes 4 servings.

Sloppy Joes 2

Source:  Rachael Ray

Happy Cooking!

My signature

Slow Cooked Beef Sandwiches with Peppers

3 Comments

Day 3 of super bowl food!

These sandwiches are the perfect super bowl treat.  They cook in the slow cooker with not much fuss at the end and the peppers can be made ahead.  The meat can be kept in the cooker for a couple of hours set on LOW or WARM (if your cooker has that feature).

Slow Cooked Beef Sandwiches with Peppers

Slow Cooked Beef Sandwiches with Peppers

Beef:
1 (3.5) lb boneless chuck roast
salt and pepper
1 tbsp vegetable oil
1 onion, coarsely chopped
2 carrots, coarsely chopped
4 ribs celery, coarsely chopped
2 garlic cloves
2 cups beef broth
1/2 cup red wine
4 fresh thyme sprigs
2 tbsps horseradish
1/4 cup parsley leaves, chopped
1/4 cup chopped fresh chives
8-10 crusty sandwich rolls

Peppers:
2 cups sliced red and yellow bell peppers
1 cup sliced pepperoncini peppers
1 tsp pepperoncini juice from jar
1/4 cup parsely leaves, NOT chopped
1/4 cup thinly sliced fresh chives
1 tsp olive oil
salt and pepper

Sprinkle salt and pepper over both sides of the roast and brown in the vegetable oil over medium-high heat until browned on both sides. Place in slow cooker. Place onion and next 6 ingredients on top of roast.

Cover and cook on HIGH for 6-8 ours or until meat is tender. Remove from cooker and throw away the vegetables. Strain the liquids into a bowl and let sit for 15 minutes or until fat rises to the top. Discard fat. Shred the meat, return to empty slow cooker and add 1 cup of the defatted liquid. The rest of the liquid can be thrown out.   Keep on low or warm. Add salt and pepper if it needs it.

Serve on rolls with peppers.

To make peppers: In a bowl, mix all ingredients. Add salt and pepper. Serve on top of beef on rolls.

Makes 8-10 sandwiches.

Slow Cooked Beef Sandwiches with Peppers 2

Source:  Southern Living

Happy Cooking!

My signature

Meatball Sliders

Leave a comment

I have often made meatballs just to make meatball sandwiches but really they are too much for me to eat.  On an episode of Pioneer Woman I watched her make meatballs and put them in dinner rolls.  Why did I not think of this?  Super easy to make for lunch or dinner or parties.

I use my meatball recipe ~ My Mom’s Easy Meatballs.  There are always some leftover so I freeze in the leftover sauce to use for spaghetti or another round of sliders during the month.

Meatball Slider

Meatball Sliders

Here is how I make them:

1 recipe meatballs, your own recipe, my recipe, or frozen ~ completely cooked
1 jar of spaghetti sauce, your own recipe or store-bought
1 pkg dinner rolls, I bought a package of 24 and had some leftover
1 pkg of provolone cheese slices, mozzarella slices are good, too

Simmer the meatballs in the sauce in large saucepan for 1/2 hour or so or for however long you want. Be careful not to let the bottom of the meatballs or the sauce burn.

Slice the dinner rolls in half and place both halves cut side up on a baking sheet.

Preheat your broiler.

Now comes the tricky part (not really). As you are taking each meatball out of the sauce, give it a squish with your tongs to flatten it out a bit. Place the squished meatball on a bun bottom. If the meatball breaks up a bit, just put all pieces on the roll.  Spoon a bit of the sauce over each meatball.

Tear the provolone slices in half and each half in half again. Put 2 small halves on each meatball.

When ready, place under the broiler until the cheese is melted and bun tops are browned.

Remove from broiler, replace tops, enjoy!

Makes at least 24 depending on how large your meatballs are.

Meatball Sliders

Happy Cooking!

My signature

The Best Grilled Cheese Ever!

4 Comments

I found the recipe for this sandwich on Pinterest (I think) and it came from a blog called She Wears Many Hats which is a great blog which I hope you visit. This is now my favorite sandwich so thank you!!

Back to the sandwich.  First of all, I am NOT a fan of grilled cheese and what compelled me to make this sandwich, I have no idea.  However, I DO love roasted onions and mushrooms and that is what probably spurred me on.  The combination of ingredients is perfect.  It is very easy to make so it meets my criteria but it does take a bit of time to roast the vegetables. I am going to make another today for lunch but I am using Dubliner cheddar instead of the gouda for a change.

Grilled Cheese 1

The Best Grilled Cheese Ever!

8 ounces mushrooms, cleaned and sliced
1 medium onion, sliced
2 tbsps olive oil
salt and pepper
4 tbsps butter
4 slices of bread, your choice as to type of bread
1 cup gouda, shredded

Preheat oven to 400º.

On a baking sheet, mix the sliced mushrooms and onions with the olive oil. Season with a little salt and pepper. Roast in the oven for about 20 minutes or until done to your liking. Just don’t let them burn. When finished, remove from oven and set aside.

On the stovetop in a large skillet, melt the 4 tbsps of butter over medium heat being careful not to burn.

While the butter is melting assemble sandwiches. On one slice of bread, layer the gouda, some onions and mushrooms, another layer of gouda. Top with another slice of bread. Repeat for second sandwich.

Carefully place sandwiches in skllet and let toast, being careful not to burn the bread. Flip and repeat for other side of bread. Cook until cheese has melted and bread is toasted.

Makes 2 sandwiches.

Recipe from: She Wears Many Hats

Please don’t forget to enter my giveaway for one copy of Gooseberry Patch’s cookbook Hometown Harvest.   To enter, click here!!

Happy Cooking!!

My signature

Bourbon and Beer BBQ Chicken Sliders

12 Comments

Whew!  I’m finally back!  The wedding went off without a hitch but I have been under the weather since.  I have no idea what is the matter but I haven’t cooked anything in awhile.

Here is my beautiful daughter at the reception:

We had a wonderful time but I’d be lying if I didn’t say I was happy I don’t have to think about it anymore!  And, yes, her dress has pockets in it 🙂  I’ll post more pictures as I go though them and when we get the pictures from the photographer.

This recipe is perfect for father’s day.  Mr. Meat Eater loved them and I took a couple of bites and they were very good.  I’m just not eating much these days.  They are super easy to make and would be perfect for a party. I got the recipe in my email from Betty Crocker.

Bourbon and Beer BBQ Chicken Sliders

Sauce:
1 cup barbecue sauce
1 1/2 cups beer ~ use whatever you have
2 tbsps bourbon
1 tsp seasoned salt
1 tsp garlic-pepper blend
1/2 tsp ground mustard
1 to 2 tsps Buffalo Wing sauce

Sliders:
1 deli chicken, skin and bones removed and chicken shredded
12 slider buns

In a 2 quart saucepan, heat all the sauce ingredients over medium heat to boiling, stirring often. Reduce the heat to medium-low and let simmer for 20 minutes, stirring occasionally to prevent sticking and burning.

Place shredded chicken in a microwave safe bowl and heat for 1 to 2 minutes. When chicken in warmed, add it to the sauce and let simmer for a few minutes, stirring to coat the chicken.

Place about 1/3 cup on the bottom roll of the slicer rolls and top with the top bun.

Makes 12 sandwiches.

Happy Cooking!

Ham and Cheese Pastries

3 Comments

What a whirlwind couple of weeks!  Two showers for my daughter ~ one of which was at my house ~ so I have been busy, busy, busy.  I did all the cooking for the shower at my house ~ breakfast in the dining room and lunch in the kitchen ~ and I did not take pictures of all the food.  Oh well, I’ll have to remake them!  Yesterday, we went to the venue and got the menu for the reception all planned.  The wedding is coming up fast!

In between all that, I bought a new cookbook ~ The Back in the Day Bakery Cookbook ~ the recipes are just wonderful and easy to do.  If you get a chance, check it out.  I highly recommend it if you like to bake.

This recipe came from that cookbook.  Every Saturday Mr. Meat Eater and I go to a local bakery for breakfast.  I am addicted to their ham and cheese croissants so I am always looking for a similar recipe and this one is as close as I have gotten.

It’s easy to make and we had them for dinner.  I made half with the seasoning and half without since I wasn’t sure if I would like it or not.   I did.

Ham and Cheese Pastries
adapted from The Bake in the Day Bakery Cookbook

VIEW PRINTABLE RECIPE HERE!

Seasoning Mix
1/2 tsp onion powder
1 tbsp chili powder
1 tsp thyme
2 tsps pepper
1 tsp allspice
1/2 tsp cloves
1 tsp cinnamon
1/4 tsp garlic powder
Fine sea salt to taste

Pastries
1 (17.3 oz pkg) frozen puff pastry, defrosted in fridge for 20-30 minutes
1/2 lb thinly sliced ham
1/2 lb thinly sliced sharp white cheddar
1 egg, beaten with 1 tbsp water to use for egg wash
1 tsp fine sea salt

Preheat your oven to 400º and line a baking sheet with parchment paper.

Make the seasoning mix by mixing all spices in a small bowl and set aside. You’ll have extra to store for the next time you use this recipe!

On a floured surface, unfold the pastry and cut into 4 (5 inch) squares.

Arrange the ham and cheese in the middle of each square and sprinkling some of the seasoning mix over the top.

Fold two opposite corners over the top and press to seal. Transfer to baking sheet. Repeat with second pastry sheet.

Brush egg wash over the pastries and sprinkle with salt if desired.

Bake until pastries are golden brown ~ about 12-14 minutes. Remove from sheet and let cool on a wire rack.

Serve warm or at room temperature.

Makes 8 pastries.

Happy Cooking!

Shortcut Stromboli from Simple Shortcut Recipes

5 Comments

Day 6 of recipes from from Gooseberry Patch.  If you want to enter a giveaway for a FREE copy of this book, post a comment on THIS POST!  The giveaway ends on April 3 at noon!

Mr. Meat Eater LOVES stromboli.  I can take it or leave it as it’s not a favorite of mine.  I decided to try this recipe because Mr. Meat Eater is always asking for it and I never make and this recipe looked so easy.  And it was!  It’s also delicious.

I made it as posted except I used shredded Colby/Jack cheese.  I think it would also be great using pizza dough or homemade bread dough.  Changing up the meat to use your favorites would work as well. I also forgot to brush the top with the egg whites.

Shortcut Stromboli
Submitted by Becky Kuchenbacker, Ravenna, OH

VIEW PRINTABLE RECIPE HERE!

1 loaf frozen bread dough, thawed
1 tbsp Parmesan cheese
2 eggs, separated
2 tbsp oil
1/2 tsp garlic powder
1 tsp dried parsley
1 tsp dried oregano
1/2 lb deli ham, sliced
1/4 lb deli salami, sliced
6 ozs shredded Cheddar cheese

Spread thawed dough in a rectangle on a greased cookie sheet.

In a bowl, mix the Parmesan, egg yolks, oil and seasonings. Spread mixture on top of dough.

Layer meat then cheese.

Roll up jelly-roll style, placing seam side down.

Let sit for about 20 minutes to rise. I didn’t do this and it baked up fine.

Brush the top and sides with egg whites.

Bake, uncovered, at 350º for 30 to 40 minutes, until golden. Mine was done at 30 minutes so I would suggest starting to check right at 30 minutes.

Makes 6 servings.

Happy Cooking!

Hamwiches

2 Comments

These little sandwiches are not nearly as heart attack worthy as my Hot Ham and Swiss Party Rolls but taste just as good.   These are easy to make and are good as appetizers or at a brunch or lunch.

Use your favorite mustard ~ I used Gulden’s. I didn’t have any poppy seeds so I just left them out and didn’t miss them. I also used King’s Hawaiian dinner rolls and loved the bit of sweetness from the rolls but any dinner rolls would work.

This recipe came from Capture the Coast, the fourth book in the Culinary Collection series by the Junior League of Tampa.

I made a few other recipes that I have already posted here ~ Mini Cinnamon Rolls, Paula Deen’s Sausage Spirals, Winter Fruit Salad, and one more recipe that I have to post.

Hamwiches

3 tbsps butter, melted
2 tsps mustard
2 tsps poppy seeds
1/3 cup chopped onion
dash of Worcestershire sauce
1 (16 oz) pkg of dinner rolls
1/3 lb shaved deli ham
Swiss cheese slices

Preheat oven to 350º.

Mix the butter, mustard, poppy seeds, onion, and Worcestershire sauce in a small bowl and set aside. Place a sheet of foil on a cookie sheet.

Remove the rolls from the package in one piece and carefully cut them in half horizontally so you end up with one top and one bottom. Place the bottom on the foil and spread the butter mixture evenly over the bottom. Layer the ham and cheese over the butter mixture. Replace the top.

Bake for 20-25 minutes or until the cheese has melted. Take out of the oven and carefully cut the rolls apart with a sharp knife.

Make as many servings as there are rolls. This is easily doubled.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Sausage with Peppers and Onions

3 Comments

First, thank you to everyone who has written and asked about Minnie.  She is doing wonderfully.  She is starting to play a little bit and exploring the house more.  She is still afraid of people but is becoming used to us and has stopped shaking when she is with us.  She is walking great on a leash although stairs and door jams are still hard for her.  She will be having surgery in May to fix her eye and to spay her so that is our next big hurdle.  Zippy is being a great  brother and helping her along.  Here she is (she’s afraid of the camera):

Baseball season finally started on the 1st and even though I root for a perennial loser and a perennial winner, I always get excited when the season starts.  So, in honor of baseball season, I made some baseball park food ~ sausage and peppers and hot dogs.

The sausage recipe came from Food.com and I have made it a few times for get-togethers.   It always goes over big and everyone wants the recipe.  It was originally posted by yooper and it’s a winner.  I add the onion and leave off the cheese ~ just personal preference.

Sausage with Peppers and Onions

3 green bell peppers
3 medium onions, sliced into rings
3 tablespoons olive oil
salt and pepper
1 lb hot Italian sausage, I cut them to make 2 or 3 inch pieces
1/3 cup red wine

Preheat your oven to 350º.

Remove stems and seeds from the green peppers and cut into large chunks and slice onions into rings.

In an ovenproof baking dish that can also be used on top of the stove, saute green peppers and onions in the olive oil until they are soft then sprinkle with salt and pepper.

Remove vegetables from the pan and set aside.

Brown sausage in the same dish.

When sausage is browned, add the red wine.

Cover with lid or foil and bake about 40 minutes.

Uncover baking dish and add cooked green peppers and onions.

Bake an additional 30 minutes.

Place sausage and peppers and onions in a hoagie roll and if you like cheese on it, add cheese and stick under the broiler for a few minutes until melted.

Makes 4 sandwiches.

Happy Cooking!

Hot Ham and Swiss Party Rolls

12 Comments

This recipe should come with a defibrillator.  They are so bad calorie-wise but every time I make them for a party, it’s the one appetizer everyone raves over the most.

This recipe is found in so many cookbooks and all over the internet.  It’s small size makes it great for parties or tailgating or a picnic.  I try to skimp some on the butter so that it isn’t quite so bad for you but you’ll have to decide for yourself.  I do hope that you try them once ~ they are excellent!

I made mine early in the morning so I did not marinate overnight and that worked out fine.  In fact, I like it better.

Hot Ham and Swiss Party Rolls

1 cup butter
1/4 cup onion, minced
2 tablespoons poppy seeds
1/2 teaspoon garlic powder
1 tablespoon Worcestershire sauce
2 tablespoons spicy mustard
1/4 cup brown sugar
1 tablespoon chopped parsley

24 small dinner rolls
mayonnaise
24 slices thin slices deli ham
24 slices thin slices Swiss cheese

Line two 9 x 13-inch baking pans with non-stick or regular foil.

Prepare marinade: Saute onion in butter over low heat until onion is soft. Add poppy seeds, garlic powder, Worcestershire sauce, mustard, and brown sugar. Stir until brown sugar is melted into the sauce. Remove from heat and stir in parsley. Set aside.

Slice the buns in half. Spread bottoms of buns with a thin layer of mayonnaise. Fold ham slices to fit the bottom of each bun. Repeat with Swiss cheese slices, folding to fit buns. Replace bun tops. Place ham and cheese buns into prepared baking pans. Pour marinade evenly over both pans of buns.

Cover tightly with foil. Refrigerate overnight.

Preheat oven to 350°. Bake marinated buns covered for 25 minutes. Remove foil and bake an additional 10 minutes.

Makes 24 appetizer sandwiches.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!