Homemade Sloppy Joes

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Homemade Sloppy Joes

Raising three little boys, quick economical meals are something that are a constant around here. We love tacos, and my version of a homemade Hamburger Helper is always a hit, and who could forget spaghetti? But on this particular evening that I’d taken out some ground beef, I wasn’t feeling any of those options.

I decided to whip up a from-scratch version of the classic Manwich sauce in a can, and made homemade Sloppy Joes. They took just a few minutes to throw together, out of ingredients that I usually always have on hand. A little bit of tang and a little bit of sweetness to the sauce hits all the right spots on the flavor scale, everyone really enjoyed them!

I think this would be a great option for a cookout instead of burgers. The beef could easily be mixed up and kept warm in a slow cooker for serving. I kept it simple and served with some potato chips and my favorite coleslaw.  In fact, I put a spot of coleslaw on my sandwich. Don’t knock it till you try it!

Homemade Sloppy Joes

2 pounds ground beef (80/20)
1/2 green bell pepper, diced
1/2 onion, diced
3 cloves garlic, minced
1 cups ketchup
1/3 cup water
1 Tbsp packed brown sugar
1 Tbsp yellow mustard
1 Tbsp apple cider vinegar
1 tsp hot sauce
1 tsp Worcestershire sauce
Kosher salt
Ground black pepper
4 hamburger buns, toasted

Brown the ground beef in a large pot over medium-high heat. Drain off most of the fat.

Add in the green peppers and onion, cooking for about 4 minutes until onions soften. Add in garlic and cook for another minute.

Stir in the ketchup and water, as well as the brown sugar, mustard, vinegar, hot sauce, and Worstershire sauce. Stir to combine, season with salt and pepper to taste.

Cover and simmer over low heat, for about 20 minutes.

Serve the filling piled high on toasted hamburger buns.

Source: adapted from Allrecipes

10-Minute Mediterranean Pizzas

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mediterranean tortilla pizzasHave you guys had tortilla pizzas? I’d heard about them, but hadn’t tried it until last week. A flour tortilla acts as the crust (a particularly sturdy one, mind you!), topped and cooked in a cast-iron skillet for just a few minutes. A complete no-brainer, with ingredients that you probably already have hanging out in the pantry already!

Which, I so need meals like this in my life right now. Boy scouts, soccer practices and games, homework… and, now the Holidays right around the corner?  Sheer craziness. The best part is, it can be switched up so easily! Whether it’s a trip to the Mediterranean coast with salty olives and feta cheese like this example,  or barbecue sauce and chicken, or topped with a ton of veggies, or the more traditional route with just cheese and pepperoni – the possibilities are endless.

Bertolli recently reached out to me about participating in their My Tuscan Table campaign to celebrate their 150th anniversary. I wanted to do something very traditional and Italian…but the truth of the matter is, a quick dinner consisting of something super easy like tortilla pizzas and a simple green salad are the norm for our family’s table these days. Everyone gathers around to make their own, which is really important on those busy nights. Cooking and enjoying a meal together is pretty much the cornerstone of Tuscan culture, in fact, I’m pretty sure it transcends all cultures!

Bertolli’s new Riserva line of sauces make it super easy – and with fresh ingredients and no additional sugars, it they bring new hope to the jarred pasta sauce aisle. I’m usually a homemade girl, but sometimes you just need a good store-bought sauce! Bertolli is asking everyone to share their Tuscan tables. For every hashtag “#MyTuscanTable” used during the month of October, they’ll be donating $1 to Share Our Strength’s No Kid Hungry campaign.  So get to hashtagging, folks!

Mediterranean Tortilla Pizzas

1 flour tortilla (I like whole wheat)
1/4 cup marinara sauce
1/4 cup shredded mozzarella
1/4 cup crumbled feta
5 kalamata olives, sliced
sliced red onion
olive oil

Preheat the oven to 425 degrees fahrenheit.

Brush one side of the tortilla lightly with olive oil. Place the oiled side of the tortilla down in a 12-inch cast iron skillet.

Spread sauce evenly across the tortilla, leaving 1/2-inch around the edges. Sprinkle with cheese and toppings.

Bake until the cheese is melted and bubbling (no sooner!) and the edges of the tortilla are lightly browned, about 10 minutes. Let the pizza cool for a few minutes before slicing.

Disclaimer: This post is sponsored by the good folks at Bertolli. As always, all thoughts and opinions are my own.

Crab Pizza

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Crab PizzaOur summer is starting to come to a close. We’ve been making sure to get plenty of beach and boating time before it does, but…it’s coming, whether we like it or not.

That’s not to say that I don’t adore fall…really, it’s my favorite season! Chilly mornings with hot coffee, the leaves turning, and most importantly – cheap, fat crabs. They’re down to $50 a bushel here on the Eastern Shore, which makes a spontaneous crab feast on a Saturday afternoon totally doable. Which is precisely what we did last weekend…

We ate our fill, then had plenty leftover to pick the next day. Ended up with close to 3 lbs! Of course I had to make a batch of my creamy crab dip, and I’ll be making some crab cakes to freeze. But, I wanted to do something a little different this time around.

Last month we took a cruise up to Seacrets in Ocean City in our friend’s pontoon boat (thanks, Captain Luke!). A few cocktails were consumed, as well as this delicious pizza. They actually call it “crab toast”… to which, I call bullshit. It’s a crab pizza, and it’s absolutely delicious.

I kept it simple, the crab is the star ingredient here, and it should shine. A light covering of a simple garlicky white sauce, topped with cheddar and mozzarella cheeses, and the crown…jumbo lump crab. Now, let me just go ahead and put this out on the table – don’t use canned crab. Ever. For anything. The quality is absolutely critical for an application such as this. So, if you can’t get the good stuff , just don’t bother.

That’s why we have to get while the gettin’ is good here. Another bushel will probably be on the menu this weekend!

Crab Pizza

For the white sauce:
1 Tbsp. butter
1 Tbsp. flour
3/4 cup heavy cream or half-and-half
1 clove garlic, finely minced
Salt and pepper, to taste

For the pizza:
1 ball pizza dough, halved
Olive oil, for brushing
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1/2 lb. fresh crab meat
Old Bay, for topping

To make the white sauce, melt the butter in a small saucepan over medium-high heat. Whisk in the flour and cook, whisking constantly, until bubbling and light golden, about 1 minute. Whisk in the heavy cream and garlic, and season with salt and pepper to taste. Cook, stirring frequently, until the mixture thickens and bubbles. Remove from the heat and set aside.

To make the pizza, preheat the oven and a pizza stone to 500 F for at least 20 minutes. Shape each pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread a thin layer of the white sauce over the crust, leaving a border clear around the edge for the crust. Sprinkle on the shredded mozzarella and cheddar cheeses.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 8 minutes. Remove from the oven, and top with fresh crab. Return to oven for a minute or two, just to warm the crab. Remove from oven and let cool slightly before slicing and serving. Top with Old Bay, if desired. Repeat process with other dough.

Source: inspired by Seacrets Crab Toast

Monterey Chicken Sandwiches

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Monterey Chicken Sandwich

Life has been crazy around here lately. First off, our school day has been extended through the remainder of the year to make up for lost time for all the snow/fog days we had. So, our 1st grader goes in at 8:15 AM – and doesn’t get home until around 4:45.

Then factor in homework, Cub Scouts, and baseball practices/games into our schedule…and it doesn’t leave much time for a good, home-cooked meal around the dinner table. This chicken sandwich is an answered prayer on those evenings!

A chicken cutlet cooks up quickly on the grill or in a skillet, brushed with a flavorful barbecue sauce, then piled with bacon and melted cheese. Throw it on a bun, and dinner is done! They’re even great wrapped up and taken “to-go”, to later be enjoyed at the game (or on the beach!).

I added a slice of tomato and onion for a little extra flavor and crunch, and I thought it worked nicely with the other components. I served alongside some sweet potato chips and a pickle, for a quick dinner.

Another great, quick recipe to have under my belt for those nights when life is just – crazy!

Monterey Chicken Sandwiches

2 whole, skinless chicken breasts
2 tsp kosher salt
1 tsp ground black pepper
1/2 cup barbecue sauce
4 oz Colby Jack cheese (shredded)
6 slices bacon, cooked and strips halved
4 hamburger buns
sliced tomato (optional)
sliced onion (optional)

With a very sharp knife, cut the chicken breasts in half down the middle. You’ll end up with 4 chicken cutlets. Season with salt and pepper.

Heat grill or skillet to medium-high heat. Cook chicken breasts for about 3-4 minutes on each side. Brush chicken breasts with barbecue sauce, and cook for about 3 minutes more.

Carefully place a small handful of shredded cheese on each of the chicken breasts, followed by about 3 pieces of bacon on top. Cover, and let cook until the cheese is melted.

Place topped chicken breasts on buns, top with lettuce and tomato, and serve. Or, wrap in alumium foil to enjoy later (within 3 hours).

Source: adapted from The Pioneer Woman