Sloppy Joe

I don't think I have ever had a sloppy joe so although I can confidently say this tasted good, I can not confidently say this was a good sloppy joe. Does that even make sense? Whatever, it's a slow-cooker meal that tastes good so it's golden.

Sloppy Joe

From Everyday Slow Cooker

Serves 6

• 1.5 pounds ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3/4 cup ketchup
• 1/2 medium green bell pepper, chopped
• 1/2 cup celery, chopped
• 1/4 cup water
• 1 tablespoon brown sugar
• 2 tablespoons mustard
• 2 tablespoons vinegar
• 2 tablespoons worcestershire sauce
• 1.5 teaspoons chili powder
• 6 hamburger buns, toasted
• sliced pickles, optional- but not really

Heat a skillet over medium-high heat and brown beef, onion, and garlic. Drain and set aside.

Combine the rest of the ingredients (except buns and pickles...obvi) in a slow cooker, then stir in the beef mixture. Cover and cook on low setting for 6 hours or high setting for 3. 

Usually I have a strict DON'T OPEN THAT CROCK POT philosophy but not with this recipe. Feel free to open, stir around, and re-cover. 

Spoon onto buns and garnish with pickles.

Pan Grilled Vegetable Sandwich

Steven and I try. We really do. We try to do the meatless Mondays (which usually get pushed to that Sunday). We gave up meat for lent (then both gained weight because we lived off pasta and quesadillas). Everytime we eat vegetarian, we finish our meal and think "So what else is for dinner".  This was semi-filling, probably better for lunch, but surprisingly delicious for what simple ingredients go in it.  Plus there is a ton of onion which is always a winner in my book.

Pan Grilled Vegetable Sandwich
Adapted from Food Network Favorites
Serves 2 with lots of left over vegetables

• vegetable oil, for brushing
• 1 small zucchini, sliced lengthwise in 1/4 inch slices
• 1 small yellow squash, sliced lengthwise in 1/4 inch slices
• 1 red onion, sliced 1/4 inch slices
• extra-virgin olive oil
• 1 tablespoon chopped garlic
• kosher salt and freshly ground black pepper
• 1 french baguette
• ricotta cheese
• arugula, washed and dried
• balsamic vinegar

Brush a large grill pan with vegetable oil and heat over medium-high heat. Toss vegetables with garlic, olive oil, salt, and pepper to taste.

Grill vegetables in batches until nicely colored and soft - between 6 to 12 minutes per batch.

Cut bread into 6 inch pieces. Then cut pieces lengthwise but don't go all the way through (like a hotdog bun). Spread a thick layer of ricotta on the bottom half of the bread and sprinkle with some salt.

Toss arugula with olive oil, balsamic vinegar, salt, and pepper to taste. Put the dressed arugula on top of the ricotta then add a ton of grilled vegetables.

Snack Plate Crostini

This is our chef's night off fall back when we are trying to treat ourselves. It can be as cheap or as expensive as you want.  Complete customizable with american singles or gorau glas. You can drink a nice bottle of wine or crack open a miller lite but alcohol is encouraged. It IS chef's night off afterall. 

Tonight we used dried salami, brie, crostinis, grapes, honeycrisp apples, hummas, pita chips, and some raw almonds. We usually try to throw some olives, carrots or celery in there, but meh. Everything is store bought except for the crostinis because it's a rip off and mine is better. Chef's pretty-much-basically night off. 

Crostinis

• french baguette
• olive oil
• italian seasoning

Preheat oven to 350 degree F.  Cut baguette into 1/2 inch thick slices. Brush each slide with olive oil and sprinkle with italian seasoning. Bake in preheated oven for 15 minutes or when crispy and dry. Enjoy with fancy cheese, meats, dips, or spreads.

Turkey and Cheddar Spring Rolls

I ended up with a lot of leftover rice paper from the spring rolls I made. I've been trying to use them up and have come with a lot of fails.  But this, this was good! Too good. DID I INVENT THIS? I looked at the nutrition facts for the wrapping paper and saw zero carbs, zero sugar, and 7 grams of protein. I AM GOING TO BE THE GOD OF LOW-CARB!!!! A nagging thought in mind mentioned rice-paper...rice....carbs. But it wasn't loud enough to stop me from texting all. the. people.

Fortunately, I checked again before making this low-carb claim to the internets. Unfortunately, I ate three before I checked.  But I learned two things: it does have carbs 41 grams for 6 sheets of rice paper and I need some new contacts.

Turkey Cheddar Spring Rolls
Serves however many people you want to make it for

• rice paper
• turkey
• sharp cheddar in slices, cut in half
• lettuce (very important*) I used arugula
• mustard

Let rice paper soak in water for around 30 seconds.  Move the wrap to a clean plate. Add turkey, cheese, mustard, and lettuce to the bottom third of the rice paper. Roll it up to the best of your abilities. 

*lettuce is a must to get a nice round roll. It fills it out.

Shrimp and Grits

Whelp I've never had Shrimp and Grits but these were pretty good. Tasted like a thick and hearty gumbo.  Looks ugly, though.

Shrimp and Grits

Serves 6

• 6 cups chicken broth
• 3/4 teaspoon salt
• 1 1/2 cups quick-cooking grits, uncooked
• 2 tablespoons butter
• 1 green pepper, chopped finely
• 1/2 red pepper, chopped finely
• 6 green onions, chopped finely
• 2 cloves garlic, chopped
• 2 pounds uncooked small shrimp, peeled and cleaned
• 1 1/2 cup shredded sharp cheddar cheese
• 1 1/2 cup shredded monterey jack cheese
• 2 10 oz cans diced tomatoes with green chiles, drained

Place broth, salt, and grits in a slower cooker; cover and cook on low setting 6 to 8 hours. Two hours before serving, saute peppers, onions, garlic, and shrimp in butter in a skillet over medium-high heat until the vegetables are tender and shrimp is pink.  Add vegetable mixture, cheeses, tomatoes to slow cooker.  Turn to high setting; cover and cook for 2 more hours. 

Turkey Broccoli Cheddar Panini

It is way to freaking hot outside to eat this sandwich right now. Its still good and perfect for October weather unless you live in Houston where its in the 90s.  And my panini press brought the kitchen up at least two degrees, not the mention the oven for roasting the broccoli.  But the sandwich is good, and would be even better in November or whenever we can get close to weather in the 60s.

Broccoli Cheddar Turkey Panini

Adapted from Shutterbean.com

• 1 head broccoli
• extra virgin olive oil
• 2 cloves garlic, thinly sliced
• kosher salt and freshly ground pepper
• fancy bread or sandwich bread
• sharp cheddar cheese slices
• roasted turkey breast slices
• mustard

Preheat oven to 380 degrees. Cut the florets off the broccoli head and place on a rimmed baking sheet along with the garlic.  Drizzle with olive oil and season with salt and pepper.  Roast for  20 minutes, flipping halfway through,  until broccoli is soft and slightly charred. Let the broccoli cool for 5 minutes and then chop.

Heat panini press to high. Assemble sandwich- bread, cheese, broccoli, turkey, a little S&P, cheese bread.  Brush both sides of the sandwich with olive oil. Place sandwich in panini press and press until cheese is melty and the outside bread is crisp.  Serve with a side of mustard for dipping. 

Stove-top popcorn

I can't remember why we switched from microwave popcorn to stovetop. But we probably kept making stove top because it's easier to make a ton. And in this household, more is more. Its also cheaper. That's important.

Stove-Top Popcorn

serves 2 adults who will eat until the bowl is empty

• vegetable oil
• 1/2 cup popcorn kernels
• salt

Use your largest pot with a lid and throw 3 kernels in there. Add vegetable oil until the kernels are half-way submerged. Turn on the stove to medium-high heat and cover with the lid. 

When you hear the 3 kernels pop, pour in the rest of the kernels. Put the lid on at an angle so steam can escape but the kernels can't (most of them anyway).  Occasionally stir by securing the lid fully and shaking the pot, then re-angling the lid. 

Pop until there is about 5 seconds between pops. Then dump the popcorn into a bowl and sprinkle with salt. Eat immediately, handful at a time, don't be shy.