Philly Cheesesteak Sloppy Joes

Oh my goodness.  These were so dang good.  I made them a while back and actually, I need to put them back on our menu SOON.  And the cheese sauce is what made this recipe.  Chuck said the leftovers were even better!!

Philly Cheesesteak Sloppy Joes
from Rachael Ray

Ingredients
1 tablespoon olive oil
1 pound ground beef
1 softball-sized onion, chopped
1 green pepper, chopped
1/4 C steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

Directions
-In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

-Split open rolls and toast 'em up.

-While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese.

-To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

Taco Pasta

I randomly stumbled across Christy's blog one day and pretty much love everything she posts.  And I especially loved THIS recipe and when she said her kids loved it, I knew it had to be a winner.  And she was right...this was SO GOOD.

Taco Pasta
Adapted slightly from adapted slightly from Fake Ginger, as seen on The Girl Who Ate Everything,

Ingredients
1 pound ground turkey (you could use beef if you wanted)
8-12 ounces medium pasta shells or other small dry pasta shapes
1 small onion, chopped (about 1 cup) (I used half a large onion)
1 clove garlic, minced
1 (14 oz.) can diced tomatoes with mild green chilies, drained (I did not drain mine...whoops.  I just used less pasta water.  And I agree with Christy: If making this for kids, go the plain diced tomato route.  It was almost too spicy for Alexys)
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped cilantro
Salt and pepper
Directions
-Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
-Ia large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.
-Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.
-Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water (I didn't need much because I left the juice in my tomatoes), and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste.
-Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.
-Toss in the cilantro right before serving for some fresh color and flavor.

Cheeseburger Tart

This was really yummy, but the family and I decided it tasted more like a taco tart than a cheeseburger tart. We just didn't think it had a "cheeseburger" feel to it. Perhaps because I used shredded instead of sliced cheese like the original recipe called for...who knows. Whatever the case, still very yummy!

Cheeseburger Tart
adapted from Wilton
Serves 6-8

Ingredients:
One 9-inch refrigerated pie crust
1 lb ground beef
1/2 C chopped onion
1/2 tsp each garlic powder, onion powder, and seasoned salt
1/2 tsp salt
1/4 tsp black pepper
1 (15.5 oz) can Sloppy Joe sauce
1 can corn, drained (I used 1 C frozen)
1/4 C sliced black olives (the tiny can), drained
8 slices medium sharp cheddar cheese (I used 2 C mild shredded cheddar)
Paprika
Red and yellow bell peppers, optional

Directions:
-Preheat oven to 350. Lightly spray bottom of an 11-inch tart pan with vegetable spray. Roll out piecrust to 12-inches. Press crust into bottom and sides of tart pan; trim edges. USE PIE WEIGHTS. I did not and the bottom puffed up. Bake 12-15 minutes or until light golden brown. Remove from heat and cool.
-In medium skillet, brown ground beef with onion over medium heat 8-10 minutes or until beef is no longer pink; drain far. Add seasonings, sauce, corn and olives to beef mixture. Place four slices of cheese on bottom of crust. Add filling and top with remaining cheese. Sprinkle with paprika. Bake 15-20 minutes or until heated through and cheese is melted.
-Garnish with slices of red or yellow pepper.

Slow-Cooker Chili

What better to eat before heading out to trick or treat than a hot, steaming bowl of homemade chili? I will admit that most of the time I just dump a bunch of stuff in my crock pot and hope for the best; this time, I paid attention to what I was doing and you know what? This was the best damn pot of chili I have ever made. It seemed to have the perfect balance of sweet and spicy, which is exactly what I was going for! My favorite thing about chili is that you can completely tailor it to your own needs and heat level!


Slow-Cooker Chili
Ingredients
1 lb lean ground beef, browned (I used 90/10)
28 oz. can crushed tomatoes
Can of Ro-Tel diced tomatoes with chili (the small can...10 oz?)
14 oz can dark red kidney beans with juice
14 oz can light red kidney beans with juice
1/3 C brown sugar
A few splashes of worchestershire (maybe around 1 tbsp?)
A few splashes of hot sauce (depending on how much heat you want)
1 tsp paprika
Dash of crushed red pepper

Directions
Toss it into a crock pot and let it cook on low for as long as possible. The longer it simmers, the better!

Classic Stuffed Peppers

I came across this recipe from Joelen and bookmarked it awhile back. Overall, the dinner was good. I omitted the cheese the original recipe called for and forgot to drain the tomatoes. It was a hit with C and both girls, but I feel like the recipe needs tweaking. More flavor, more spice...just something else. But, the peppers maintained a crispness that made it delish! I did not freeze these, but prepared them on Sunday and made them tonight.

Classic Stuffed Peppers
adapted from Food.com and Joelen's Culinary Adventures

Ingredients
4 medium green peppers, 1/2 inch trimmed off top and cored/seeded
1/2 C long grain white rice
1 1/2 tbsp olive oil
1 medium onion, chopped fine
12 ounces ground beef
3 garlic cloves, minced
1 14 1/2 oz can diced tomatoes, drained with 1/4 C juice reserved (Um...I did not drain nor did I reserve the juice. I will definitely do this next time while I tweak my recipe).
2 tbsp chopped fresh parsley
black pepper
1/4 C ketchup

Directions
1. Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up on paper towels.
2. Return water to boil; add rice and boil until tender, about 13 minutes.Drain rice and transfer to large bowl; set aside.
7. Adjust oven rack to middle position and heat oven to 350°F.
8. Meanwhile, heat 12 inch heavy bottomed skillet over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes. Stir in garlic and cook until fragrant about 30 seconds
9. Transfer mixture to bowl with rice; stir in tomatoes, parsley and salt and pepper to taste.
10. Stir together ketchup and reserved tomato juice in small bowl.
11. Place peppers cut side up in 9 inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over each filled pepper. Bake until filling is heated through, 25 to 30 minutes.

*To freeze, prepare peppers and fill as directed. Top with ketchup mixture and place in a freezer-friendly container. To cook, thaw completely and bake at 350 until heated through.

Day 21: A Recipe

Cabbage Rolls:
extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1/2 cup tomato sauce
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each

1. Saute onions and garlic in oil, add the tomato paste and sauce, let cool
2. Bring to boil a large pot of salted water and blanch the cabbage heads whole. Let cool, peal the leaves off and cut back the large vein in the middle.
3. in a large bowl mix meat, rice, salt pepper, onion mix, and parsley. Fill each leaf with mix and roll.
4. There are two methods to cook these: Put them in the crock pot, in a single layer and cover with crushed tomatoes, you can season it is you like, but you do not need to, just set for 8 hours and they are done. You can also put them in a baking dish and bake at 350 for about an hour or until the meat is done
To freeze: line them up in large ziplock bags and lay flat till they are frozen.

Another Marinade!

This marinade has a slight Asian-flair to it than the last marinade I posted, with the orange marmalade. It would be great for either beef or chicken. I let my chicken marinate overnight and the chicken was absolutely delicious! It was moist and flavorful and perfect for an unusually warm spring evening!
Orange Marmalade Marinade
slight variation of this recipe

Ingredients
4 large cloves of garlic, chopped
1 heaping tbsp of dry mustard
1/2 large bottle soy sauce
1 16 oz. jar orange marmalade
1/2 C oil
1 heaping tbsp honey
1/2 tsp ginger
1/8 tsp cloves

Mix together and place meat in container. Cover with marinade and freeze or refrigerate overnight. If freezing, as you thaw the meat, it will marinate.

Symon "Sundays": The Lola Burger with "Fried" Brussels Sprouts

Last week's edition of Sundays with Symon, hosted by Ashlee at A Year in the Kitchen, was my choice! Unfortunately, I was feeling under the weather on Sunday and was swamped the rest of the week so I was unable to make them. BUT, never fear, here I am with my recipes! I have had the pleasure of eating at Bar Symon and ordered the Lola Burger, so when I had to choose my recipes, that was my front runner!

My good friend is a huge fan of Lolita, one of Michael Symon's other restaurants, and RAVED about the other recipe I choose, Fried Brussels Sprouts with Walnuts and Capers. Instead of frying them, taking the suggestion from Joanne at Eats Well With Others, I baked my sprouts. Too much fried foods makes an unhappy tummy.

Brussels Sprouts with (Pecans) and Capers
Serves 4, adapted from Live To Cook

NOTE - I didn't actually fry the brussels sprouts. I just couldn't. Instead, I baked them. I also used pecans instead of walnuts because I still have half of a huge bag of pecans that I bought from BJ's. And no bags of walnuts. And because I am trying to be somewhat frugal. I also cut out a lot of the olive oil.

Baked Brussels Sprouts with Walnuts and Capers
as seen on Eats Well with Others, adapted from Live to Cook

Ingredients
1 clove garlic, minced
4 salt-packed anchovy fillets, rinsed, filleted and minced (I omitted)
1 serrano chile, seeded and minced
1/4 cup red wine vinegar
1 tablespoon honey
2 scallions, white and green parts, thinly sliced on the bias
1/2 cup walnut pieces, toasted and coarsely chopped
1/2 C olive oil (you could use HALF this and would be fine)
1 pound Brussels sprouts, trimmed and quartered lengthwise
2 cups loosely packed flat-leaf parsley leaves
2 tablespoons salt-packed capers, rinsed and patted dry
Kosher salt and freshly ground black pepper

Directions
-Heat the oven to 400. Put the brussels sprouts on a baking sheet, spray with oil, sprinkle with salt and bake for 40 minutes.
-Whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts.
-When the sprouts are done, mix them with the above ingredients, capers and parsley. Toss to coat. Add salt and pepper to taste.


The LOLA Burger
Makes 4, adapted from Live to Cook
*The star of the burger is not the burger itself; it is supposed to be the pickled red onions and spicy ketchup. Unfortunately, I did not have time to make either one. I am hoping to make these again and do a follow-up blog post with the recipes.

Ingredients
8 slices bacon
1 lb lean ground beef (I used 90/10)
Kosher salt and cracked black pepper
4 thin slices cheddar cheese
4 English muffins, split
4 large eggs
1 dill pickle, thinly sliced
1/2 cup pickled red onion

Directions:
-Build a medium-hot fire in your grill or preheat a stovetop grill pan.
-Cook the bacon in a sauté pan over medium-high heat, turning once until crisp, 5 minutes. Remove the bacon to paper towels to drain. Reserve the bacon fat in the pan.
-Form the ground beef into 4 patties, each about 3 ½ inches in diameter. Season the patties with kosher salt and cracked black pepper. Place the burgers on the grill or in the grill pan and cook for 3 minutes. Flip and top each burger with a slice of cheese. Grill for 3 minutes for medium rare. Remove to a plate.
-Add the English muffins to the grill or grill pan and toast for 1 minute. (I totally forgot to do this)
-Cook the eggs sunny-side up in the bacon fat while the burger rests (I drained half the fat. Sue me. I just can't handle that much grease).
-Build the burgers by sandwiching them between the muffin halves along with pickle slices, red onion, bacon, and egg.

Marinade for Beef and Chicken

With spring finally upon us, what better way to celebrate than to grill! 

(Even if it has dropped to 40 degrees and is pouring outside.)

(That is what garages are for.  And husbands.)

This is a great marinade for beef or chicken.  We marinated a London broil, but I can't wait to try it with chicken!

Marinade for Beef or Chicken

4 large cloves garlic, chopped

1 heaping tbsp dry mustard

1/2 C soy sauce

2 tbsps honey

1/2 C oil

1/2 tsp ginger

1/8 tsp ground cloves

Mix together and pour over meat.  Cover and freeze or refrigerate for at least two days (although I only let mine go for about 6 hours and it was still delish!).

I have another variation that I can't wait to try and post for you as well!

Saucy Pepper Steak

While at Cleveland's West Side Market last weekend, my brother and SIL started talking about their new favorite recipe, Saucy Pepper Steak.  They both raved about it and how they have made it every week for, like, a month.  Since I am always looking to expand my recipe database, I decided to pick up a few peppers and make it this week!  The top round is super tender and the sauce was really great and had a nice zest to it.  I made a few adjustments because our kids have big appetites and used Open Pit BBQ Sauce, which was the perfect decision.  This is something I will definitely be making again.

Saucy Pepper Steak

Adapted from Kraftrecipes.com

Makes 4 servings

Ingredients

4 bell peppers, cut into strips (Next time I will mix it up with red and yellow)

1 large onion, sliced

1 1/2-2 lbs well-trimmed boneless beef sirloin (I used top round), cut into strips

2 cloves garlic, minced

1/2 tsp black pepper

1/4 C lite soy sauce

1/2 C barbecue sauce

White or brown rice

Directions:

-Spray large nonstick skillet with cooking spray.  Cook bell peppers and onions 6-8 minutes, until crisp tender.  Transfer to a bowl and keep warm.

-Add meat, garlic and pepper to same skillet and cook meat to desired doneness.  Add soy sauce and heat through.  Add BBQ sauce, and cook until heated through.  

-Add peppers and onions back to pan with meat and toss gently to coat in sauce.  Serve over rice.

Skillet Steak with Mashed Reskins

About once a month I feel as if we have fallen into a food rut. This rut is where I feel I make the same meals all the time and get no variety. So, what is a girl to do? Call Mom of course. One of her favorite and simple meals to make is cube steak. Perfect for a weeknight meal when you just don't want to spend a ton of time chopping and prepping!

Easy Skillet Steak

Ingredients:

4 Cube Steaks

1 Onion, sliced

1 package mushrooms, sliced (I used baby portabellas)

Some olive oil, salt and pepper

Directions:

-Preheat a nonstick skillet with olive oil. Salt and pepper both sides of steaks.

-Add onions, mushrooms, and steaks to olive oil and cook steaks until they are done the way you want them and onions and mushrooms and sauteed.

-Remove steaks and veggies and place under a tent of foil to keep warm.

-To make a pan gravy: I have to admit, I never measure when making a gravy. I have done this two ways: once with only beef stock and tonight since I did not have

enough stock, I used some red wine we had in the house. Anyway, I add some (maybe a cup to a cup and a half?) to the pan and deglaze all the yummy steak drippings. If

I were adding wine, I would let it cook down a little. Then, because this is how Mom taught me, I add one heaping tablespoon of cornstarch to a coffee mug full of warm water and combine, creating a rue (kind of?). Feel free to point me in a different direction wit

h this, but Mom told me to do it this way, so this is the way I always do it. Add the cornstarch mixture to the stock and whisk until it thickens.

-Plate up the steaks with the mushrooms and onions and add the gravy.

-I like to serve this with mashed potatoes, and prefer using baby redskins. I don't even bother to peel them, just quarter them and boil them, add milk and butter, salt and pepper, and mash away!

Recipe: Doritos Beef Casserole

The kids requested this, as it is one of their favorites! I mean, who doesn't love a dinner involving Doritos??

Doritos Beef Casserole
from somewhere on the Weight Watchers website

6 ounces reduced fat cheddar cheese
2 tbsp taco seasoning mix (1 package)
1 can Cream of Chicken soup, 98% fat free
1 (11 ounce) can Rotel Tomatoes
6 ounces Baked Doritos, nacho cheese
8 ounces 95% lean ground beef

Brown beef, adding the taco seasoning as instructed on the package. Mix the tomatoes and soup together. In an 8x8 baking pan, layer the beef, soup mixture, crushed Doritos, and then cheese, repeating until ingredients are exhausted. Bake at 350 for 30 minutes

6 servings @ 5 points a serving