Sloppy Joes

Every year we drive about 2 hours away for our summer District Convention.  The kids love it as we stay in a hotel and after the convention each night they get to swim in the pool.  It's like a mini vacation each summer. Many people enjoy visiting the restaurants in the area.  Well, for a family of 5, that gets expensive.  

I try to bring something for dinner for 2 of the 3 nights. I don't mind eating out once during the long weekend. 

My sister in law posted this sloppy joe recipe on her blog, Celebration Generation.  I know that she and my brother frequent different kinds of conventions as well during the year. She called these sloppy joes, Convention Sloppy Joes.  

These are perfect to make ahead at home and then bring them along.  Super quick to heat up on the stove or a crock pot once you're in the hotel. 

I eat mine over a yam or a sweet potato.  The rest of the family ate theirs on buns.  Delicious and way cheaper and healthier than eating out.  

I halved the batch but you can get a huge stock pot and double it to make a ton for a large group. 

Sloppy Joes Recipe

Adapted from Celebration Generation

1/2 lb mushrooms, chopped (we didn't use)

1 poblano pepper, seeded and chopped

2 jalapenos, chopped (seeded if you choose)

2 green bell peppers, seeded and chopped

1 red bell pepper, seeded and chopped

1 small red onion, peeled and chopped

1 yellow onion, peeled and chopped

3 stalks celery, chopped

3 carrots, peeled and grated

1 1/2 tsp salt

2 lbs ground beef

1 lb ground chorizo-type sausage

1 lb ground pork

4 cups tomato / spaghetti sauce of choice

6 cloves garlic, peeled and minced

2 tbsp. vinegar

1 tsp black pepper

2 tsp. steak spice

In a large pot  combine all of the vegetables and 1 1/2 tsp of salt. Cook over high heat, stirring often, until vegetables are soft and most of the water has come out of them – it will look soupy.

Once you set the vegetables to cook, combine all three meats in another large pan. Cook, stirring frequently and breaking up chunks until browned and cooked through.

Strain meats off of any fat and drippings, and add to vegetables. Stir well to combine.

Add tomato/spaghetti sauce, garlic, vinegar, pepper and steak spice to the pot, stir well to fully combine. 

If you're serving this immediately, simmer until cooked down and there is a nice thick sauce. 

If you are making this ahead of time, don't cook down and leave it kinda runny and soupy.  Cool a bit and put in freezer safe containers. 

Taste mixture, adjust seasonings as desired. Feel free to add more vinegar if you want more of an acidic bite to it.

More Sloppy Joe Recipes
Sloppy Maple BBQ Turkey Joes
Cincinnati Sloppy Joes
Lentil Sloppy Joes
Sloppy Buffalo Joes
Pumpkin Sloppy Joes
Sloppy Joe Slaw
Southwest Sloppy Joes with Honey Lime Coleslaw


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BBQ Ribs in the Slow Cooker

 

Sunday is slow cooker day.  Usually.  After breakfast I load up the crock pot with the meal of the day, head off to be with our congregation and come home to a wonderfully smelling house. 

 

I bought a huge pack of boneless pork ribs at Costco. I thought about splitting them up into two meals but the just chucked the whole thing into the crockpot. 

 

 

 Don't be afraid of the mustard in the spice rub.  Your ribs won't come out tasting like mustard.  At all. I promise.  They will come out awesomely seasoned and completely delicious. 

 

I'm glad I made the whole pack.  They made seriously awesome leftovers. We ate these with sweet potatoes with just a bit of Chipotle Butter.  So, so, so very good!

 

BBQ Ribs in the Slow Cooker Recipe

3 1/2 lbs. boneless pork ribs
2 tbsp. mustard
1 tbsp. garlic powder
1 tbsp. seasoned salt
1 tsp. pepper
1 tsp. salt

Mix spices together in a small bowl.  Smear mustard all over the pork ribs, then sprinkle with spice blend.  Rub the spices in with your hands, covering all sides.  Toss in a large baggie and stick in the refrigerator for a few hours or over night. 

Throw the ribs into the crock pot.  Add about a cup of BBQ sauce and try to coat the ribs with the sauce. I cooked mine on high for about 5 hours and then turned it on low for a few hours until we were ready to eat. 




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Beef Roast in the Crock Pot

 

 Ok, I know, roast is pretty common and not anything special. But it's one of those simple, classic meals that I tend to forget about.  It's also one of my favorite meals.  There is nothing better than the smell of a roast cooking all day in the slow cooker. 

 

This roast is cooked in a sweet tangy sauce and makes a delicious sauce to pour over everything. Feel free to add green beans or celery to the vegetables.  I also like adding sweet potatoes as well.  They do cook faster than the white potatoes so don't add them too early. 

Beef Roast in the Crock Pot Recipe

4 - 5 lbs Beef Shoulder Roast or Chuck Roast (I had a BOGO for 2 - 2 1/2 lb. roasts)
2 onions, sliced in rings
1/4 cup brown sugar
1/2 cup apple cider vinegar
1 cup ketchup
2 cups beef broth
2 cups baby carrots
4 - 6 small potatoes, cut in large cubes
1 1/2 cups frozen peas

In your crock-pot lay the meat in first and then add the onion rings on top. In a separate bowl mix together the brown sugar, apple cider and ketchup, pour on top of meat. Toss in carrots and potatoes. Pour beef broth evenly over roast mixtures. Cover and cook for 6 to 8 hours on low, or until meat will shredded with ease with a fork. (tough meat means you didn't cook long enough) Add the peas in just before serving (about 15 minutes just to get them hot, you don't want them to turn to mush.) 



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BBQ Beef Shepherds Pie

 

Did you know that before I started blogging 3 years ago, I'd never eaten shepherds pie?  Now I would say that it is one of my favorite meals.  I love putting meat on top of potatoes, so naturally potatoes on top of meat is a good idea.

 

 

The recipe below is for a big batch of the meat.  Feel free to reduce it if you'd like but I like to make a lot and eat it throughout the week or freeze it for another meal. This freezes beautifully.  You're free to add whatever veggies you fancy, I would have liked peas in it but didn't find any in the freezer. So I added the 1/2 bag of green beans on the top shelf that has been there for practically forever. You know the ones.  I loved all the veggies!  The more the better!

 

I wasn't sure how the flavored mashed potatoes would be with these flavors but it was wonderful and the flavors were perfect. 

BBQ Beef Shepherds Pie
Adapted from Our Eating Habits

2 1/2  lb lean ground beef or ground turkey

 16 oz. corn, frozen

 1 onion, chopped

 1 red pepper, chopped

 1 cup green beans, frozen (or any desired veggie)

2 (4 oz) can chopped green chiles, undrained

1 1/2 cups barbecue sauce (you might need more)

salt and pepper to taste

1 1/2 lb baby red potatoes, unpeeled

Butter and milk, for mashing potatoes

1/4 cup sliced green onions (about 4)

1/2 cup shredded cheddar cheese

2 tbsp ranch dressing

4 slices bacon, cooked until crisp and crumbled

1. Cook ground beef in large skillet until browned, drain. Add onion and red pepper and cook for 4 - 5 minutes. Add corn, green chiles, BBQ Sauce and salt and pepper. Bring to a boil. Reduce heat to low, continue to heat on low until potatoes are done.
2. Cook potatoes until tender in boiling water. Drain and mash with butter, milk ans salt and pepper. Stir in green onions, cheddar cheese, ranch dressing and bacon.
3. Scoop meat mixture on to plate and top with potatoes.

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Loaded Potato Chips with Raspberry Chipotle BBQ Beef

I love finding new blogs. I don't always have time to peruse blogs as much as I would like.  We all need about 2 extra hours a day for that! Wouldn't that be nice!  I love the Secret Recipe Club as it allows me to easily find new blogs and I've found many that are so, so wonderful! 


This month I was assigned Heavenly Treats and Treasures. Grace has a wonderful food blog with so many delicious choices! I chose her Loaded Homemade Potato Chips with Raspberry Chipotle BBQ Pulled Pork.  Just the name alone sounded awesome!  While I did make several changes, I think it turned out quite similar.  The ingredients were pretty much the same, it was just the method of cooking I changed. 

I love using the crockpot so I chose to cook the meat in the crockpot.  The smell of meat cooking in a delicious chipotle sauce is so awesome! 

I also chose to bake the potato chips rather than deep fry them.  They turned out beautiful and were delicious!  The next day, I put the meat and cheese sauce over a baked potato for lunch.  That was awesome as well!  I forgot to snap a picture of that though. 

This recipe may seem complicated but it really wasn't.  The meat just cooked all day and was a snap to put together.  I used my mandolin with the potatoes so those just took a couple of minutes. And if you get the kids to grate the cheese while you make the roux, the cheese sauce comes together super quick!

Loaded Homemade Potato Chips with Raspberry Chipotle BBQ Pulled Pork Recipe
Adapted from Heavenly Treats and Treasures

For Meat:
2 lbs. beef chuck roast (she used pork tenderloin)
BBQ Rub:
1 tsp salt
Heaping 1/2 tsp. of each pepper, celery seed, cumin, garlic powder and smoked paprika
Pinch of dry mustard

1/2 can rootbeer
1/2 cup white vinegar
few drops of liquid smoke
1 1/4 cups BBQ sauce, I used Sweet Baby Rays
1 chipotle pepper with 1 tsp adobo sauce
1/2 pint fresh rasberries

For Potatoes:
3 large potatoes, sliced fairly thin
Salt

Gruyere Cheese Sauce
2 tbsp. butter
2 tbsp. flour
1 clove garlic, minced
1 cup milk
2 - 4 tbsp. chicken broth
2 tbsp. sour cream
1 cup shredded gruyere cheese
1/2 tsp. freshly grated nutmeg
Salt and pepper to taste

Garnish with pepperjack cheese, green onions and sour cream if desired.

Make Pork:
Mix BBQ rub and rub into roast all over.  If you're able to let it sit in the refrigerator over night great, otherwise just stick it in the crockpot.  Pour root beer, vinegar, BBQ sauce and chopped chipotle pepper with the adobo sauce in the bottom of the crockpot. Cook for 7 - 10 hours on low until meat is able to be shredded.  Shred meat and return to pot to continue cooking in the juices.  Puree raspberries with a bit of the sauce in a food processor and pour into crockpot.

To Make Potatoes:
Slice potatoes thin, I left the skins on.  Place on a baking sheet sprayed with cooking spray, sprinkly with salt and bake for about 30 - 35 minutes at 350 until slightly browned.  Keep a close eye on them!

To Make Cheese Sauce:
Melt butter in a medium sauce pan over medium heat.  Sprinkle flour over butter and stir for 2 minutes to form a roux.  Add garlic and stir for a minute.  Slowly add milk in a steady stream, whisking constantly.  Add 2 tbsp. chicken broth and continue stirring until mixture thickens.  Add another tablespoon or two of stock if sauce is too thick.  Remove from heat and add grated nutmeg, sour cream and gruyere cheese.  Whisk until smooth and cheese is melted.  Add salt and pepper to taste. 

To Assemble:
Place chips on plate.  Top with BBQ pork, then drizzle some of the gruyere cheese sauce over top.  Sprinkle with pepperjack cheese, green onions and a dollop of sour cream if desired. 

This is linked with:
Works for Me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Whole Food Wednesdays at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.




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Deconstructed Stuffed Cabbage Casserole

Cabbage is a very underrated vegetable in this house.  I don't cook with it a lot and I just tend to forget about it.  I forget how good and tasty it is. 

This casserole reminded me of lasagna.  No, it wasn't just like lasagna; you would need 3 times the cheese to accomplish that.  The cabbage is a fairly bland vegetable that works well with these flavors. The The health benefits of cabbage vs. pasta is of course is amazing.  This was super healthy and incredibly low in calories.  Oh, did I mention that it tasted amazing too? 

Deconstructed Stuffed Cabbage Casserole
Adapted from Kalyn's Kitchen

1 lb. ground turkey or ground beef
1 large onion, chopped
1 tbsp. garlic, minced
1/2 tsp. dried thyme
1 1/2 tsp. paprika
Salt and pepper to taste
1 head green cabbage, coarsely chopped
1 can (15 oz.) diced tomatoes with juice
1 can (15 oz) tomato sauce
1/4 cup water, (just enough to rinse out the can)
2 cups cooked rice, I used brown rice
2 cups cheese, I used 6 oz (I used colby jack)

Spray a large casserole dish, I used a 12 x 15.  This makes a big casserole.

Cook ground turkey and cook until almost done.  Add chopped onion and continue to cook for about 5 minutes.  Add minced garlic, dried thyme and paprika and cook for about 2 minutes more.  Then add the diced tomatoes with juice and tomato sauce.  Rinse out the cans out with a little water, just about 1/4 cup total and add it to the pan.  Let mixture simmer until it's hot and slightly thickened, about 15 - 20 minutes. 

Meanwhile, cut cabbage in half, cut out core and remove any wilted outer leaves, then chop the cabbage coarsely into pieces.  Heat about a tablespoon of oil (I used bacon grease) in a skillet, add the cabbage, turning it over several times so it all wilts and cooks.  Season cabbage with salt and pepper. 

When meat and tomato mixture has cooked for about 15 - 20 minutes and thickened a bit, stir in the 2 cups of cooked rice and gently combine. 

Layer half the cooked cabbage in the prepared casserole dish.  Then put in half of the meat mixture.  Sprinkle half the cheese and then the rest of the cabbage. Top with the rest of the meat layer.  Cover with foil and bake for about 40 minutes.  Remove foil, add the rest of the cheese and cook for another 20 minutes or until the cheese is melted and started to slightly brown. 

One Year Ago....

La Bamba Mexican Casserole


This is linked with:
$5 Dinner Challenge at $5 Dinners
Made from Scratch Monday at Living with Food Allergies and Celiac




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Bacon Cheeseburger Skillet

My mom died when I was young so it was just my dad who raised me and my brothers. He did his best but he didn't do a lot of cooking.  We ate frozen TV dinners, potpies and a lot of hamburger helper.  A lot. 

This meal reminded me of hamburger helper.  A nice one pot meal, browning the hamburger (ground turkey in this case) and letting the potatoes cook for awhile. Yup, just like hamburger helper. 

But that's where the similarities end. 

This was delicious, healthy and completely filling.  No dried powedered flavor packet, but a tasty simple sauce. The bacon I already had in the fridge so it was a last minute addition.  A wonderful addition I would say.  I loved this casserole and was only disappointed that there weren't more leftovers.

Bacon Cheeseburger Skillet Recipe

2 lbs. ground turkey
1 red pepper, chopped
2 onions, sliced in rings
8 small potatoes, sliced (I might have used more)
1 can diced tomatoes
1/2 cup water
3/4 cup pickle relish
1/3 cup mustard
1 1/2 cups ketchup
6 slices bacon, cooked and crumbled
Shredded or cubed cheese

Brown ground turkey until almost done.  Add red pepper, onions, potatoes, diced tomatoes and water and stir together.  In a small bowl, combine pickle relish, mustard and ketchup together. Add to turkey veggie mixture and stir together.  Cover and cook for 20 - 30 minutes, stirring occasionally until potatoes are tender.  Turn heat off and sprinkle with chopped bacon and cheese.  Or you can cube your cheese and stir it in the skillet.

One Year Ago...

This is linked with:
Works for me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Recipe Swap at These Chicks Cooks
Mommy Solutions at Crystal and Co.
Gluten Free Wednesdays at The Gluten Free Homemaker
Miz Helen's Country Cottage's Full Plate Thursday
Recipe Swap at It's a Keeper

BLT Hummus Wraps


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Pizza Steak Sandwiches in the Slow Cooker

There is truly nothing easier than throwing food in a crockpot in the morning and coming home to an awesome smelling house and dinner DONE!

Eating gluten free prevented me from using a bun but I enjoyed this over sweet potatoes.  Sweet potatoes have much more flavor than a plain old bun anyways.  The flavors of the sweet potatoes and the pizza flavored meat went well together.

The only thing I would change would be to add a bit of red pepper flakes to bolden the flavors a bit.  It was delicious but a bit mild. 

 

Pizza Steak Sandwiches in the Slow Cooker
Adapted from Eat at Home

2 - 2 1/2 chuck roast, trimmed of visible fat
6 oz. pepperoni
1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 - 15 oz. cans diced tomatoes
1 tbsp. garlic, minced
1 tbsp. oregano
2 tsp. basil
Salt and pepper to taste
Provolone or mozzerella cheese slices

Place meat in slow cooker.  Add the rest of the ingredients, except for the cheese.  Cook on high 5 - 6 hours or low for 7 - 8 or until meat can be shredded. Serve on buns or over potatoes if you're gluten free.  Top with cheese slices.

One Year Ago...

Pumpkin Chili


This is linked with:
Foodie Friday at Designs by Gollum

Gallery of Favorites at 21st Century Housewife
Friday Favorites at Simple Sweet Home
I'm Lovin' It at Tidy Mom


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Shredded Korean Beef Tacos

This is one of the easiest recipes in the world.  Chuck it all in the crockpot and let it sit all day.  Come home at the end of the day to some tasty Asian tacos. The seasoned coleslaw brought this to another level.  It added the perfect crunch.

They weren't the prettiest things in the world to eat but still very tasty.  I do think that next time that I will kick it up a notch and add more garlic and a bit more seasonings.

Shredded Korean Beef Tacos Recipe

Adapted from A Year of Slow Cooking


3 - 4 lbs. beef roast
1/2 cup brown sugar
1/3 cup soy sauce
1 head of garlic, peeled but leave cloves whole, about 10 cloves
1 tbsp. ginger, minced
2 tbsp. seasoned rice wine vinegar
1 tbsp. sesame oil
1 jalapeno, diced


Shredded Cabbage:
1 bag shredded coleslaw
1 tbsp. soy sauce
2 tbsp. seasoned rice vinegar
Salt and pepper to taste


Throw in everything and cook all day on low, about 8 - 10 hours. Shred meat and stir to distribute the juices. Serve on corn tortillas with shredded cabbage.


Two Years Ago...

Fiesta Corn Chowder

This is linked with:
Hearth and Soul at The 21st Century Housewife
Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free
Kelly The Kitchen Kop at Real Food Wednesday
The Mommy Club at Crystal and Co.
Works for Me Wednesday at We are THAT Family
What's on the Menu at Dining with Debbie
Best Recipes at This Chick Cooks
Gluten Free Wednesdays at Gluten Free Homemaker
Ingredient Spotlight: Soy Sauce at Eat at Home

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Adobo Steaks

We don't eat a lot of steak.  I think Hubs would eat more if HE planned the menu though.  He does rave when I make steak.  Well, I just marinate it, HE actually gets to grill it! 

This marinade was awesome! Spicy and garlicky! 

I take my whole can of chipotles with adobo sauce and puree the whole thing. I just use a few tablespoons for this marinade.  Then the rest can stay in the refrigerator for something else. 

Adobo Steaks Marinade Recipe

1 lime, juiced

1 tablespoon minced garlic

1 teaspoon dried oregano
1 teaspoon ground cumin
2 tablespoons finely chopped canned chipotle peppers in adobo sauce
Adobo sauce from canned chipotle peppers to taste
4 (8 ounce) beef sirloin steaks
Salt and pepper to taste


1.In a small bowl, mix the lime juice, garlic, oregano, and cumin. Stir in chipotle peppers, and season to taste with adobo sauce. (I puree my chipotles and adobo together and just use a few tablespoons)
2.Pierce the meat on both sides with a sharp knife, sprinkle with salt and pepper, and place in a glass dish. Pour lime and chipotle sauce over meat, and turn to coat. Cover, and marinate in the refrigerator for 1 to 2 hours.
3.Preheat grill for high heat.
4.Lightly brush grill grate with oil. Place steaks on the grill, and discard marinade. Grill steaks for 6 minutes per side, or to desired doneness.
One Year Ago...

Chicken Tagine in the Slow Cooker

This is linked with:

No Whine Wednesday at Food on the Table
Let's Do Brunch at My Sweet and Savory
Works for me Wednesday at We are THAT Family
Real Food Wednesdays at Kelly the Kitchen Kop
What's on your Plate? at Good Cheap Eats
What's on the Menu at Dining with Debbie
Made it on Monday at Lark's Country Heart
My Best Recipes at This Chick Cooks
The Mommy Club at Crystal and Co.
Weekend Wrapup Party at Tatertots and Jello





Calories calculated from calorieking.com. Some numbers are approximate and rounded.

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