Sloppy Joes

 

Sloppy Joes are one of those meals you would expect to eat if you stepped out of a time machine. Most of us have fond memories of some derivation of this loose-meat sandwich while growing up. It’s budget friendly, quick and easy to prepare, feeds a crowd; and let’s face it, anything that’s sloppy, generally means fun to eat. There are countless names for this sloppy meat sandwich. Depending on where you live, these are also known as wimpies, yum yums, slushburgers, barbecues, dynamites, sloppy janes (and the list goes on). There are also countless variations to the basic recipe, which consists of ground beef, ketchup or tomato sauce, onions and some seasonings, served on a bun.  I would have to say the oddest rendition appeared last year at the N.C. State Fair, where they debuted the Sloppy Joe doughnut burger – seasoned ground beef, topped with shredded cheese, and layered between a sliced-in-half glazed, unfilled, jelly doughnut. Don’t worry, I’m not going to be giving you that recipe. Even for me, that combination is unfathomable. My take on this childhood favorite combines tomato soup and tomato sauce for the base; onion and green bell peppers, for the veggies; and seasonings include brown sugar, Worcestershire sauce, chili powder, garlic powder and prepared mustard. The mustard and Worcestershire give the flavor depth, while the brown sugar gives it a sweet-savory taste. So why not step back in time and bring smiles to the table tonight. 

Missing from photo: prepared mustard (I used French's Yellow Mustard) and sliced cheese for serving.

Chop onion and green bell pepper (or substitute celery). 

In large pan (or Dutch oven), over medium-high heat, brown ground beef, green pepper and onion. Drain off all liquid. 

Add remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer for 45 minutes, stirring occasionally. 

Remove cover. Increase heat to medium-low and cook for an additional 15 minutes (to thicken the sauce).

Serve on buns. Top with a slice of your favorite cheese. 

SLOPPY JOES
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 pounds lean ground beef (or substitute turkey)
• 2/3 cup finely chopped onion
• 1 cup chopped green bell pepper (or substitute celery)
• 2 (10-3/4 ounce) cans condensed tomato soup, undiluted
• 1 (15-ounce) can tomato sauce
• 1/2 cup firmly packed light brown sugar
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon prepared mustard
• 1/2 Tablespoon chili powder
• ½ teaspoon garlic powder
• Buns, for serving
• Sliced cheese, for serving (Cheddar, American, or whatever you prefer)

DIRECTIONS:

1. In large pan (or Dutch oven), over medium-high heat, brown ground beef, green pepper and onion.
    Drain off all liquid.
2. Add remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer for 45 minutes, stirring
    occasionally.
3. Remove cover. Increase heat to medium-low and cook for an additional 15 minutes (to thicken the
    sauce).
4. Serve on buns. Top with a slice of your favorite cheese. 

Shrimp Snake Bite Sandwiches

 

I’ve been a big fan of Guy Fieri ever since he competed to win the Next Food Network Star. So, of course, when his first cookbook debuted, I was first in line to purchase one. His food is hearty, packed with heat, and there’s nothing stingy about the portions. However, one thing I discovered about his recipes is, instead of getting layers of flavor, one or more ingredients tend to overpower the others. For this reason, I usually modify his recipes to some extent. These Snake Bite sandwiches are from his book, Cookin’ It, Livin’ It, Lovin’ It. At first, I couldn’t figure out why he would name a shrimp sandwich a Snake Bite. After one taste, it was obvious. These babies are potentially lethal. No complaints here, though. I love a good sandwich that bites back. Even though these are packed with spicy heat, all the different layers of flavor did shine through. Shrimp, bacon, onion, garlic, wine, tomatoes, green onions, cilantro and a perfect combination of spices piled high on ciabatta rolls toasted with garlic butter. Everything about this Snake Bite sandwich is dramatically bold and beautiful! For me, this was a double header. Not only did I find an incredibly delicious shrimp recipe, but I also discovered a mouthwatering garlic butter recipe. Normally, I wouldn’t fuss and would just add minced garlic to softened butter; but Guy’s recipe sounded too tempting not to try. (You may want to “pin” this to revisit later, because once you sample this garlic butter, you won’t settle for any other spread.) 
 

To prepare garlic butter:

Preheat oven to 350° F. Slice the tops off the garlic head. Place cut side up on a piece of aluminum foil. Drizzle with olive oil. Season with salt and pepper. Enclose the garlic completely in the aluminum foil. Roast for 1 to 1-1/4 hours, or until soft. Set aside to cool.
 

Squeeze the roasted garlic cloves in medium-size bowl. Add the softened butter, mayonnaise, pinch of paprika, Italian seasoning, parsley, sea salt, crushed red pepper flakes and Parmesan cheese. 

Blend well with hand mixer. Refrigerate until ready to use.
 

To prepare Snake Bites:

Dice onions. Mince garlic. Peel, devein and butterfly shrimp. Thinly slice green onions. Chop cilantro.

 
In large skillet, over medium-high heat, cook bacon until crisp. Remove from pan, reserving drippings, and set aside to cool. When cool, chop into small pieces.

In same pan, saute onion in reserved bacon drippings until it just starts to brown, 5 to 7 minutes. Add the minced garlic and cook for 2 minutes more. Add 1/4 cup of wine. Stir to remove any bits from bottom of pan.

Add the tomatoes, Worcestershire and chicken stock. Simmer for 20 minutes, stirring occasionally, until thickened. Continue to simmer while you cook shrimp.

In large re-sealable plastic bag, combine cayenne pepper, cumin, garlic powder, dried basil, dried oregano, black pepper, paprika, thyme and sea salt. Add shrimp to bag and shake to coat.

In a separate skillet (on separate burner), over medium heat, heat the oil and 2 Tablespoons butter. (Be careful not to burn the butter.) Add the shrimp (reserving any extra spice mix.) Cook about 3 minutes, or until shrimp are slightly pink, but not fully cooked. Transfer shrimp to plate.
 

Increase heat to medium-high. Add the remaining 1/4 cup wine, scraping up any browned bits. Add the green onion, reserving 2 to 3 Tablespoons for garnish. Add the cream and remaining spice mix. Lower heat to medium-low and simmer until reduced by another third.

Meanwhile, spread the ciabatta rolls with garlic butter and toast them.
 

Add the shrimp to the tomato sauce and stir in reduced cream, chopped bacon and cilantro. Simmer for 3 to 4 minutes, or until shrimp are cooked. Stir in remaining 1 Tablespoon butter. Garnish with reserved green onions. 

 

 

Pile a generous portion of shrimp and sauce on each of the split roll bottoms. Place top bun offset. Serve immediately.

You will need a fork to eat the overflow, but, after that, the sandwich is sturdy enough to pick up and take a bite out of. However, if it bites back, don’t say I didn’t warn you!

SHRIMP SNAKE BITE SANDWICHES
Source: Adapted from Guy Fieri Cookbook: Cookin’ It, Livin’ It, Lovin’ It
Posted by: www.meldingmagic.com

INGREDIENTS:

Garlic Butter:

• 1 head garlic, preferably elephant garlic
• Olive oil
• Salt and freshly ground black pepper
• 1/4 pound (1 stick) butter, softened (room temperature)
• 1/4 cup mayonnaise
• Pinch paprika
• 1/2 Tablespoon Italian seasoning
• 1/2 Tablespoon chopped parsley, or 2 teaspoons dried parsley
• 1/2 teaspoon ground sea salt
• 1/2 teaspoon crushed red pepper flakes
• 2 Tablespoons grated Parmesan cheese

Shrimp Snake Bite Sandwiches:

• 6 ounces (1/2 of a 12-ounce package) bacon
• 2 small yellow onions, diced (about 1 cup)
• 1-1/2 Tablespoons minced garlic
• 1/2 cup white wine, divided
• 1 can (28-ounces) diced tomatoes
• 2 Tablespoons Worcestershire sauce
• 1/4 cup chicken stock
• 2 teaspoons cayenne pepper (or, reduce amount for less heat)
• 1 Tablespoon ground cumin
• 1 Tablespoon garlic powder
• 1 Tablespoon dried basil
• 1 Tablespoon dried oregano
• 1 Tablespoon freshly cracked black pepper
• 1 Tablespoon paprika
• 1 Tablespoon dried thyme
• 1 teaspoon fine sea salt
• 2 pounds large shrimp, peeled, deveined and butterflied
• 1 Tablespoon olive oil
• 3 Tablespoons butter, divided
• 1 bunch green onions, thinly sliced, divided
• 1 cup heavy cream
• 1/4 cup chopped cilantro
• 8 ciabatta rolls, split
• Garlic Butter (ingredients listed above), or substitute garlic spread if pressed for time

DIRECTIONS:

Directions for garlic butter:

1. Preheat oven to 350° F. Slice the tops off the garlic head. Place cut side up on a piece
    of aluminum foil. Drizzle with olive oil. Season with salt and pepper. Enclose the garlic completely.
    Roast for 1 to 1-1/4 hours, or until soft. Set aside to cool.
2. Squeeze the roasted garlic cloves in medium-size bowl. Add the softened butter,
    mayonnaise, pinch of paprika, Italian seasoning, parsley, sea salt, crushed red pepper flakes and
    Parmesan cheese. Blend well with hand mixer.

Directions for Shrimp Snake Bite Sandwiches:
1. In large skillet, over medium-high heat, cook bacon until crisp. Remove from pan, reserving drippings,
    and set aside to cool. When cool, chop into small pieces.
2. In same pan, saute onion in reserved bacon dripping until it just starts to brown, 5 to 7 minutes. Add
    the minced garlic and cook for 2 minutes more. Add 1/4 cup of wine. Stir to remove any bits from
    bottom of pan.
3. Add the tomatoes, Worcestershire and chicken stock. Simmer for 20 minutes, stirring occasionally,
    until thickened. Continue to simmer while you cook shrimp.
4. In large bowl (or large re-sealable plastic bag) combine cayenne pepper, cumin, garlic powder, dried
    basil, dried oregano, black pepper, paprika, thyme, and sea salt. Add the shrimp. Toss to coat.
5. In a separate skillet (on separate burner), over medium heat, heat the oil and 2 Tablespoons butter.
    (Be careful not to burn the butter.) Add the shrimp (reserving any extra spice mix). Cook about 3
    minutes, or until shrimp are slightly pink (they won’t be fully cooked). Transfer shrimp to plate.
6. Increase heat to medium-high. Add the remaining 1/4 cup wine, scraping up any browned bits. Add
    the green onion, reserving 2 to 3 Tablespoons for garnish. Add the cream and remaining spice mix.
    Lower heat to medium-low and simmer until reduced by another third.
7. Meanwhile, spread the ciabatta rolls with garlic butter and toast them.
8. Add the shrimp to the tomato sauce and stir in reduced cream, chopped bacon and cilantro. Simmer
    for 3 to 4 minutes, or until shrimp are cooked. Stir in the remaining 1 Tablespoon butter. Garnish with
    reserved green onions. Pile a generous portion of shrimp and sauce on each of the split roll bottoms,
    place top bun offset. Serve immediately.

Skillet Kielbasa Casserole

As far as ease and convenience, the next best thing to a crockpot dinner is a skillet meal. One complete supper; one skillet to clean. For all the kielbasa lovers out there, have I got a one pot wonder for you: kielbasa, rice, peas and mushrooms, topped with melted Cheddar cheese. The colorful medley of ingredients creates an enticing blend of complementary flavors. This irresistible dish is sure to satisfy the heartiest of appetites. So, skip the oven and go from stove top to tabletop in no time flat.

Slice kielbasa in 1/2-inch medallions.

Melt 1-1/2 Tablespoons butter in large skillet over medium-high heat. Add kielbasa. Cook, stirring occasionally, until lightly browned. 

Add soup and water to same skillet. Stir to combine. Bring to a boil. 

Add rice. Reduce heat; cover and simmer for 18 minutes.

Stir in peas and mushrooms. Cover and simmer for an additional 7 minutes. Stir. Increase heat to medium and cook, covered, for 8 minutes longer, or until rice is tender and peas are heated through. Stir again.

Sprinkle with Cheddar cheese, cover and let stand 3 to 4 minutes, or until cheese is melted.

SKILLET KIELBASA CASSEROLE
Source:  Adapted from Taste of Home
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1-1/2 Tablespoons butter
• 14 ounces to 1 pound kielbasa, sliced into 1/2-inch pieces
• 1 can (10-3/4 ounces) condensed cream of celery soup
• 1-1/2 cups water
• 3/4 cup uncooked long grain rice
• 1 package (10 ounces) frozen peas
• 1 jar (6 ounces) sliced mushrooms, drained
• 1 cup (4 ounces) shredded Cheddar cheese

 DIRECTIONS:

1. Melt 1-1/2 Tablespoons butter in large skillet over medium-high heat. Add kielbasa. Cook, stirring
    occasionally, until lightly browned.
2. Add soup and water to same skillet. Stir to combine. Bring to a boil.
3. Add rice. Reduce heat; cover and simmer for 18 minutes.
4. Stir in peas and mushrooms. Cover and simmer for an additional 7 minutes. Stir. Increase heat to
    medium and cook, covered, for 8 minutes longer, or until rice is tender and peas are heated through.
    Stir again.
5. Sprinkle with Cheddar cheese, cover and let stand 3 to 4 minutes, or until cheese is melted.

Brazilian Chicken Stroganoff

 

Have you ever gone on the Internet with one mission in mind, only to end up getting so sidetracked that hours later you can’t even remember what you originally went online for?  I do it all the time. It’s frustrating, but it’s also so rewarding. It’s usually during these times that you make the most amazing discoveries and find things that you probably would have never found otherwise. That’s how I came across this recipe, one sidetracked click led to another, which led to another until I happened upon this gem. And, I do mean gem. OMG, I can’t even begin to tell you how amazing this stroganoff is. The fact that it is made with chicken, rather than beef, is what originally attracted my attention. But, after trying this recipe, the taste won me over. Unlike your typical stroganoff, the texture of the sauce is different, it’s thinner, more soupy than creamy. But, it is intended to be served with rice, not noodles, so that’s a good thing. The rice absorbs the sauce and soaks up all the flavor. There’s not a lot of ingredients involved, yet the combination of ingredients work so well together. The chicken is so moist and tender, it literally dissolves in your mouth. This is one of those recipes where each step of preparation adds another layer of flavor. One taste of this dish and you won’t be asking, “Where’s the beef?” Instead, you’ll exclaim, “Who cares, bring on the chicken!” 

Wash and pat dry the chicken. Trim of excess fat. Cut into 2-inch cubes (as pictured above). Season with salt and pepper.

Chop onion. Mince garlic. Clean and slice mushrooms. Chop cilantro (or parsley, if substituting).

In large pot, or Dutch oven, heat 3 Tablespoons oil over medium-high heat. Sauté the cubed chicken, until all liquid is absorbed and chicken pieces are browned on all sides. Transfer to a platter and set aside.

Lower the heat to medium and wait until the pan reduces in temperature. Then add 1 Tablespoon of oil and the onions. (If you add the onions right away, they brown too quickly before softening.) Cook, stirring occasionally, until they soften, about 3 minutes. Add the garlic and cook until soft and fragrant, about 1 minute. 

Return the cooked chicken to the pan. Pour in the wine and let cook until completely absorbed.  Stir in the tomato sauce and the chicken stock. 

Cook, partially covered (see photo below), over medium-low heat for at least 45 minutes (or longer if you wish. I cooked mine longer and it just made it that much more flavorful).

Meanwhile, in large skillet, over medium heat, add the remaining 2 Tablespoons olive oil and the butter. When butter has melted, add the mushrooms and cook until they are browned and tender. Remove from heat and set aside. 

After the chicken mixture has cooked for at least 45 minutes, add the mushrooms, heavy cream, Dijon mustard and cilantro. Taste and add more salt and pepper, as necessary. Let simmer until heated through. Remove from heat and serve.

Serve with rice. As a variation, it can be served with pasta, but I think the rice adapts better with the sauce, as it is more absorbent. If serving with pasta, I'd recommend substituting sour cream or yogurt for the heavy cream, to get a thicker sauce. Apparently, it’s also customary to serve this dish with shoestring potatoes in Brazil.

 
BRAZILIAN CHICKEN STROGANOFF
Source: Denise Browning, From Brazil to You.org
Posted by:  www.meldingmagic.com

 
INGREDIENTS:

• 2 to 2-1/2 pounds boneless, skinless, chicken breast (about 3 breasts)
• Salt and freshly ground black pepper, to taste
• 6 Tablespoons olive oil, divided
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1/2 cup dry white wine (I used Chardonnay)
• 1/2 cup tomato sauce
• 2-1/2 cups chicken stock, or broth
• 2 Tablespoons butter
• 16 ounces white button mushrooms, cleaned and sliced
• 3/4 cup heavy cream (can substitute sour cream, plain or Greek yogurt or coconut milk)
• 1 Tablespoon Dijon mustard
• 1/4 cup chopped cilantro (can substitute chopped parsley)

DIRECTIONS:

1. Wash and pat dry the chicken. Cut into 2-inch cubes. Season with salt and pepper.
2. In large pot, or Dutch oven, heat 3 Tablespoons oil over medium-high heat. Sauté the cubed chicken,
    until all liquid is absorbed and chicken pieces are browned on all sides. Transfer to a platter and set
    aside.
3. Lower the heat to medium and wait until the pan reduces in temperature. Then add 1 Tablespoon of
    oil and the onions. Cook, stirring occasionally, until they soften, about 3 minutes. Add the garlic and
    cook until soft and fragrant, about 1 minute. Return the cooked chicken to the pan. Pour in the wine
    and let cook until completely absorbed.  Stir in the tomato sauce and the chicken stock. Cook, partially
    covered, over medium-low heat for at least 45 minutes, longer if desired.
4. After the chicken mixture has cooked for at least 45 minutes, add the mushrooms, heavy cream, Dijon
    mustard and cilantro. Taste and add more salt and pepper, as necessary. Let simmer until heated
    through. Remove from heat and serve immediately.
5. Serve with rice. As a variation, it can be served with pasta, but I think the rice adapts better with the
    sauce, as it is more absorbent. Apparently, it’s also customary to serve this dish with shoestring
    potatoes in Brazil.

Creamy Crockpot Mac and Cheese

 

As much as I love Baked Macaroni and Cheese, with its crunchy topping and browned edges, there are times I crave a bowl of creamy goodness. Although, this recipe is categorized as “crockpot,” all the prep is done on the stove top, so you could just as easily finish it that way, as well. I’ve tried other slow cooker recipes, where you throw all the ingredients in the crockpot, and it makes its own sauce. But, I wasn’t satisfied with the overall consistency; it was gummy, not creamy. This version yields a perfectly textured, creamy, cheesy blend. With 3 different cheeses, the right amount of seasoning and the addition of sour cream, the taste just can’t be beat. There is absolutely no reason to succumb to the temptation of reaching for that classic blue box. With minimal additional time and effort, you can achieve the ultimate; nostalgia at its finest. There’s nothing more comforting, satisfying and delicious than homemade when it comes to mac’ n’ cheese; always a family favorite!

Missing from photo: Paprika and Cayenne Pepper

In my earlier post for the “baked” version of mac’ n’ cheese, I cautioned staying away from Cheddar cheese, because the prolonged cooking process would produce a grainy texture, and the oils of the cheese would separate. You can use some Cheddar in this recipe. Sharp white cheddar produces the smoothest result. Yellow and extra sharp Cheddars can still become grainy. Colby is a perfect substitute for Cheddar and always yields a creamy texture. (As you can see in my ingredients photo, I did use a “yellow” Cheddar, but only because I already had it in-house and wanted to use it up. Normally that wouldn’t be my cheese of choice.)

Shred cheeses. 

Cube butter.

Cook macaroni according to package directions for al dente. 

Meanwhile, in large saucepan, combine soup, milk, sour cream, butter and seasonings. Cook and stir over medium-low heat until blended. 

Stir in cheeses until melted. Sauce may be a little thick; so, at this point, add as much additional milk as you need to get the creamy texture that best suits you.

Rinse pasta under cold water; drain fully. 

Transfer to a greased crockpot (or sprayed with non-stick cooking spray). 

Stir in cheese sauce.

Cook, covered, on low setting for 1 to 2 hours, or until heated through.

CREAMY CROCKPOT MAC AND CHEESE
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 box (16-ounces) uncooked elbow macaroni
• 2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
• 2 to 3 cups milk
• 8 ounces sour cream
• 1/2 cup (1 stick) butter, cubed
• 1 teaspoon onion powder
• 1/2 teaspoon white pepper
• 1/2 teaspoon garlic salt
• 1 teaspoon dry mustard
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 8 ounces shredded Cheddar, sharp white (or substitute Colby cheese)
• 8 ounces shredded Fontina cheese
• 8 ounces shredded Monterey Jack cheese, or Colby/Jack

DIRECTIONS:
1. Cook macaroni according to package directions for al dente.
2. Meanwhile, in large saucepan, combine soup, milk sour cream, butter and seasonings. Cook and stir
    over medium-low heat until blended. Stir in cheeses until melted.
3. Drain pasta; transfer to a greased slow cooker. Stir in cheese sauce. Cook, covered, on low setting for
    1 to 2 hours, or until heated through.