Homemade Spicy Sloppy Joes

Homemade Spicy Sloppy Joes

Easy comfort food with a kick !

Homemade Spicy Sloppy Joes

2 lbs ground beef (use turkey or chicken if desired)

1/2 c chopped yellow onion

1/4 c chopped green pepper

2 t minced garlic

1 12 oz bottle of chili sauce ( I used Heinz)

1 6 oz can tomato paste

2 T Worcestershire sauce

2 T hot sauce

1/2 t salt

1/4 t cayenne pepper

1/2 t dried oregano

1 t mustard

1/2 c water

Brown ground beef with onions peppers and garlic over med high until meat is cooked through. drain off excess fat or liquid if needed. add chili sauce, tomato paste, Worcestershire sauce, hot sauce, salt, cayenne, oregano and mustard, stir to combine and heat through, add water and stir. Turn heat down to low and cook for about 10 minutes. Serve on toasted buns, add arugula and shredded cheddar if desired.

Homemade Spicy Sloppy Joes

Homemade Spicy Sloppy Joes

 

**Leftovers make great nachos, heat, spread on tortilla chips and sprinkle with cheese and sour cream

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Lasagna Supreme : Just Like the Pizza but Better

Lasagna Supreme: Just Like the Pizza but Better

 

All the flavors of a supreme pizza in a lasagna.

Supreme Lasagna

1 package no cook lasagna noodles

1 lb ricotta cheese

1 T  chopped fresh oregano

1 T chopped fresh basil

2 eggs

1 t salt

1/4 t pepper

4 hot italian sausage links (I used Turkey sausage)

1 green pepper sliced

1 c sliced onion

1 c sliced mushrooms

1 large jar marinara sauce

2 c shredded mozzarella cheese

Preheat oven to 400. in a large bowl mix ricotta, oregano, basil, eggs, salt and pepper and 1 c shredded mozzarella cheese.  Cut open casing of sausage and squeeze meat into a large saute pan, cook over med high heat until no longer pink. Add onion and green pepper and cook until onion is translucent, add mushroom and cook until slightly soft. Drain any liquid from pan.

Lasagna Supreme: Just Like the Pizza but Better

 

Using a large spoon, put approx 1/4 c of marinara sauce on the bottom of a 9×13 baking dish. Add one layer of noodles, then 1/3 ricotta mixture, a layer of sauce about 1 c and then 1/2 of the sausage mixture. Add another layer of noodles, 1/3 ricotta mixture, 1 c sauce, then noodles. The 1/3 ricotta mixture,  1 c sauce , 1/2 sausage mixture, and then noodles. Cover noodles with sauce and remaining mozzarella cheese and cover with foil. (The middle layer will be just cheese)

Lasagna Supreme: Just Like the Pizza but Better

Lasagna Supreme: Just Like the Pizza but Better

 

Bake for 30 minutes with foil on, then remove and cook 15 minutes more or until cheese is melted and golden. Let sit at room temperature at least 15 minutes before cutting.

Lasagna Supreme: Just Like the Pizza but Better

 

Lasagna Supreme: Just Like the Pizza but Better

Frosty The Cheeseman, Performance Food Art

Frosty the Cheeseman

We always have a book club Christmas party, and the stakes are high. Not only can these girls read and have intelligent conversations, they are crafty, gourmet cooks and food connoisseurs. So when choosing a dish to bring you can’t resort to the usual stand bys. Last year I saw a picture of this cheese ball snowman and thought that’s it, food performance art. Now I know culinarily speaking it is not that exciting but it makes up for it in entertainment value.

Frosty The Cheeseman

1 large box and 1 small box of velveeta cheese any flavor

2 bricks cream cheese softened

green pepper

black olives

carrots

toothpicks

cut the velveeta into 3 pieces, like a snowman they should vary in size from large to small, using your hands roll them into ball shapes ( velveeta is like playdoh, its easy)

frost the balls with the cream cheese and stack them using toothpicks to hold them together.

cut arms, hat, and buttons from carrots ( be creative use whatever vegetables you have)

cut a bow out of a green pepper

use black olives for eyes

Heres the fun part, put frosty in a fondue pot or electric fry pan on low, watch Frosty melt into a puddle of goodness, and serve with chips.

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Andouille Sausage and Peppers over Smoked Gouda Cheese Grits

It’s been a week of go to, easy favorites for dinner in our house. We have graduations, birthdays, and baby showers to plan, not to mention Memorial Day. My kids are not huge seafood fans so this is a nice alternative to the classic shrimp and grits which I regularly crave. It is super quick and easy, yet filling and comforting.

5 links andouille sausage ( you could use Kielbasa if you don’t like the spice or the spice doesn’t like you ) sliced on the bias into bite sized rounds

1 green pepper sliced into thin strips

1 small yellow onion sliced

Saute the sausage in a large skillet for about 3 minutes, add onion and peppers and continue cooking over med heat until they are soft and sausage is cooked through.

Meanwhile cook 4 servings of Quick grits (not instant) according to package directions.

Add the following to the cooked grits:

2 T butter

1/2 c of milk

1 clove of minced garlic

2 cups shredded smoked gouda cheese

1 cup shredded sharp cheddar cheese

1 t cayenne pepper

1/2 t salt

1/4 black pepper

Stir to combine, add more milk if needed

Add grits to serving bowls and top with sausage and pepper mixture.