Sloppy Joe's-
If you and your family love Sloppy Joe's DO NOT buy the canned stuff. This homemade version is stupid easy and just as quick. Feel free to add/take away from the recipe but this is how I make my Sloppy Joe's.
1 lb ground beef
1/2 of a small onion (or 1/2 C) chopped yellow onion
1 can of tomato paste
1 cup water
1 Tablespoon chili powder
1 tsp paprika (although I didn't have any paprika last time I made it and I couldn't tell a difference)
1 tsp cumin
1 tsp garlic powder
1 tsp white distilled vinegar
1-2 Tablespoons brown sugar (depending on how sweet you want your mixture)
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
Brown the meat with the onion. Once meat is browned drain the fat. Mix in the tomato paste, water, vinegar and all the spices.
Continue to heat for 5-10 minutes until mixture is thick and stew like.
Told you it was simple!
Enjoy your family~
Showing posts with label What's Cookin'? Main dishes. Show all posts
Showing posts with label What's Cookin'? Main dishes. Show all posts
Tuesday, April 23, 2013
Thursday, September 13, 2012
Recipe: The best Roast you will ever eat
Ok, you have GOT to try this recipe. I got it from my dad who got it from Williams Sonoma's cookbook. If you are a meat lover, you will love this recipe. If you are not an alcohol drinker dont fret, the alcohol gets cooked out. If you are an alcohol drinker... well then enjoy a glass of red wine with your meal or an after dinner Manhatten.
3 lb chuck roast (We buy ours at SAM's, much better bang for the buck)
3 Tablespoons olive oil
2 Tablespoons unsalted butter
1 1/2 C. finely chopped yellow onion
1 C carrots shredded carrots. Plus a handful of carrots not shredded. I use a handful of baby carrots. Much easier
1 C celery shredded plus 2-3 stalks cut up
3 cloves of garlic- chopped. Again, I use REAL garlic. Not jarred.
3/4 C. dry red wine (like a Pinot Noir or Cab Sav)
1/4 C. Brandy
1 Tablespoon tomato paste
salt and pepper
1/2 teaspoon dried thyme, crumbled
1 dry bay leaf
2 C. beef stock
Preheat oven to 325
Pat the roast dry with paper towels. In a large, heavy duty dutch oven over medium-high heat, heat the oil. Add the roast and brown well on both sides, about 8 minutes total. Using a large fork, transfer the meat onto a platter.
Reduce the heat to Medium. Add the butter to the dutch oven and stir until melted, then add the onion, garlic, shredded carrot and celery. Cook, stirring occsionally until the onions are softened and golden. Around 8-9 minutes.
Remove the pan from the heat, add the wine and brandy, place it over high heat and bring it to a boil. Stir and scrape up all the browned bits that are on the bottom of the pan. Turn off the heat and add the tomato paste, 1 teaspoon salt, 1/4 teaspoon pepper. thyme and bay leaf. Return the roast to the pan and add the beef stock. At this point I add in my extra carrots and celery. 1C or so... Bring to a simmer. Cover the pan and transfer to the oven. Cook until roast is fork-tender. 3-3 1/2 hours. Turn the meat over after 1 hour and then again after 2 hours.
It is delicious!!!!!
Enjoy your family~
3 lb chuck roast (We buy ours at SAM's, much better bang for the buck)
3 Tablespoons olive oil
2 Tablespoons unsalted butter
1 1/2 C. finely chopped yellow onion
1 C carrots shredded carrots. Plus a handful of carrots not shredded. I use a handful of baby carrots. Much easier
1 C celery shredded plus 2-3 stalks cut up
3 cloves of garlic- chopped. Again, I use REAL garlic. Not jarred.
3/4 C. dry red wine (like a Pinot Noir or Cab Sav)
1/4 C. Brandy
1 Tablespoon tomato paste
salt and pepper
1/2 teaspoon dried thyme, crumbled
1 dry bay leaf
2 C. beef stock
Preheat oven to 325
Pat the roast dry with paper towels. In a large, heavy duty dutch oven over medium-high heat, heat the oil. Add the roast and brown well on both sides, about 8 minutes total. Using a large fork, transfer the meat onto a platter.
Reduce the heat to Medium. Add the butter to the dutch oven and stir until melted, then add the onion, garlic, shredded carrot and celery. Cook, stirring occsionally until the onions are softened and golden. Around 8-9 minutes.
Remove the pan from the heat, add the wine and brandy, place it over high heat and bring it to a boil. Stir and scrape up all the browned bits that are on the bottom of the pan. Turn off the heat and add the tomato paste, 1 teaspoon salt, 1/4 teaspoon pepper. thyme and bay leaf. Return the roast to the pan and add the beef stock. At this point I add in my extra carrots and celery. 1C or so... Bring to a simmer. Cover the pan and transfer to the oven. Cook until roast is fork-tender. 3-3 1/2 hours. Turn the meat over after 1 hour and then again after 2 hours.
It is delicious!!!!!
Enjoy your family~
Friday, August 3, 2012
Recipe: Country Style Penne
This recipe is out of Carmine's family-style cookbook. I have tweaked a little of this and a little of that.
1/4 C. olive oil
2 Tablespoons fresh garlic- chopped (I only use fresh, the jarred garlic does not cut it for me)
1/4 C thinly sliced yellow onion
8 oz of ground sausage (or if you are a meat lover you can use the entire 16 oz package) OR you can use Johnsonville's Italian sausage. Whatever you have on hand... tweak it to your own likings and taste.
1 Tablespoon dried basil (make sure you crush it in between your fingers to release more of the flavor)
1 Tablespoon dried parsley (use the same trick)
1 (15oz) can of white beans- drained and rinsed
2 C chicken stock
1/4 C unsalted butter (I use real butter... because it makes it taste better. Just call me Paula Deen) :)
1/2 C Romano cheese
5-6 slices of cooked, crumbled bacon (again, use more or less if you would like)
12 oz penne pasta
8-10 broccoli spears
1. In a large skillet, heat the olive oil over Med heat. When the oil is hot add the garlic and cook for about 1 minute until garlic is browned but not burnt. If it is burning you need to turn the heat down. Next, add the onions and cook for a few minutes- stirring occasionally or until onions are golden brown.
2. Bring a large pot of water to a boil.
3. Add the sausage to the skillet. Break apart and add basil, parsley. Cook until the sausage is browned. Add the drained, rinsed beans, chicken stock and butter. Raise the heat to high bringing the sauce to a boil. Reduce the heat and simmer for about 7-8 minutes. Stir in 1/4 C of Romano cheese and season it with a dash of pepper. Add in the cooked and crumbled slices of bacon and let the mixture simmer for few minutes before removing it from the heat.
4. The large pot of water should be boiling. Salt the water and add your penne pasta to the boiling water. Cook the pasta 4-5 minutes. Add the broccoli to the same pot and continue cooking another 3 or so minutes. Until the pasta is al dente. (which means it still has a little bite to it.. its not gummy or mushy) Drain the pasta and broccoli, add the sausage mixture in with the pasta. Stir together and plate up. Yum! Add the remaining 1/4 C cheese over individual plates.
This is a great dish! Thank you dad for sharing this recipe with me.
Enjoy your family~
1/4 C. olive oil
2 Tablespoons fresh garlic- chopped (I only use fresh, the jarred garlic does not cut it for me)
1/4 C thinly sliced yellow onion
8 oz of ground sausage (or if you are a meat lover you can use the entire 16 oz package) OR you can use Johnsonville's Italian sausage. Whatever you have on hand... tweak it to your own likings and taste.
1 Tablespoon dried basil (make sure you crush it in between your fingers to release more of the flavor)
1 Tablespoon dried parsley (use the same trick)
1 (15oz) can of white beans- drained and rinsed
2 C chicken stock
1/4 C unsalted butter (I use real butter... because it makes it taste better. Just call me Paula Deen) :)
1/2 C Romano cheese
5-6 slices of cooked, crumbled bacon (again, use more or less if you would like)
12 oz penne pasta
8-10 broccoli spears
1. In a large skillet, heat the olive oil over Med heat. When the oil is hot add the garlic and cook for about 1 minute until garlic is browned but not burnt. If it is burning you need to turn the heat down. Next, add the onions and cook for a few minutes- stirring occasionally or until onions are golden brown.
2. Bring a large pot of water to a boil.
3. Add the sausage to the skillet. Break apart and add basil, parsley. Cook until the sausage is browned. Add the drained, rinsed beans, chicken stock and butter. Raise the heat to high bringing the sauce to a boil. Reduce the heat and simmer for about 7-8 minutes. Stir in 1/4 C of Romano cheese and season it with a dash of pepper. Add in the cooked and crumbled slices of bacon and let the mixture simmer for few minutes before removing it from the heat.
4. The large pot of water should be boiling. Salt the water and add your penne pasta to the boiling water. Cook the pasta 4-5 minutes. Add the broccoli to the same pot and continue cooking another 3 or so minutes. Until the pasta is al dente. (which means it still has a little bite to it.. its not gummy or mushy) Drain the pasta and broccoli, add the sausage mixture in with the pasta. Stir together and plate up. Yum! Add the remaining 1/4 C cheese over individual plates.
This is a great dish! Thank you dad for sharing this recipe with me.
Enjoy your family~
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