Sloppy Joes

I don't remember how I came across this recipe. I think I really wanted to make sloppy Joes from scratch and see if they were worth the trouble. This is the original recipe from Bobby Flay's Throwdown. I made a few changes to make the BBQ sauce a little less spicy so Jack could eat it and cut back on some of the simmering. I usually don't bother even trying recipes if they have more than 10 ingredients. Emeril Lagasse's recipes don't normally make it into my binder of favorites. My version of the (printer-friendly version) BBQ sauce and  "Neat Joes":


BBQ Sauce


2 tablespoons canola oil
1 medium yellow onion, chopped
3 cloves garlic, minced (or 1 1/2 teaspoons out of the jar)
2 cups ketchup
1/2 cup water
2 tablespoons ancho chili powder
1 tablespoon paprika
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons chipotle powder
2 tablespoons dark brown sugar
1 tablespoon honey
2 tablespoons molasses
salt and pepper, to taste


I put everything in the slow cooker on low for about 6 hours. I don't remember exactly how long. I just let it go until the onions were soft. I'd make this on a day when you can keep an eye on it because the sugars will burn and it won't taste as delicious. I also don't puree it. I did the first time I made it, but really, you're only pureeing the onions. It's not a necessary step in making the sloppy joes.


Stove-top directions are the same as Bobby's:
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.


Neat Joes


1 tablespoon canola oil
2 pounds ground turkey
salt and pepper, to taste
1 cup diced red onion
1/2 cup diced celery (I think 1 rib will do)
1 roasted red bell pepper, diced
1 roasted yellow bell pepper, diced
4 cloves garlic, minced (or 2 teaspoons out of the jar)
1 tablespoon ancho chili powder
1 1/4 cups BBQ sauce (from above recipe)
1/4 cup water
1/4 cup ketchup
1 tablespoon Dijon
1 teaspoon Worcestershire sauce
1 tablespoon honey
1 tablespoon brown sugar
1 tablespoon molasses
2 tablespoon cider vinegar


Heat oil over medium high heat in a large saute pan. Add ground turkey and brown. Season with salt and pepper to taste while it's browning. Transfer to a bowl or plate.


Add a little more oil to the pan, if necessary. Add onion and celery and cook until soft, about 3 minutes. Add the bell peppers and garlic and cook for about a minute, or until the garlic is fragrant. Add the ancho chili powder and cook for 30 seconds. Add the rest of ingredients except the cider vinegar. Bring to a boil. Lower heat and simmer for about 5-10 minutes. Add meat back to pan. Bring to a boil. Lower heat and simmer for about 10 minutes. Stir in cider vinegar.


We like to serve on sandwich rounds. The leftovers are even more tasty!

Macaroni and Cheese

I do my best not to serve a lot of processed foods. Marty and I both grew up with Kraft being the only macaroni and cheese we knew of other than our school's pasty version. This is the recipe I've been using for years. We prefer it to be cheesier, so this is "my" recipe. It's also half the original recipe since we can't consume a 13 x 9 pan. And I don't really like having it as leftovers.

Printer-friendly version

Macaroni and Cheese

½ lb. macaroni (approximately 2 cups)
1 ½ tablespoons butter
1 ½ tablespoons all purpose flour
1 ¼ cups milk
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon Dijon mustard
½ teaspoon parsley
1 ½ cups shredded sharp cheddar cheese (6 ounces by weight)



Topping:
½ cup shredded sharp cheddar cheese
¼ cup breadcrumbs



Cook macaroni according to package directions and drain. Melt butter in saucepan. Add flour and combine. Add milk, salt, pepper, mustard, and parsley. After warmed, add the 1 ½ cups cheese and melt. Add cooked and drained pasta. Stir to combine. Pour into greased 8 x 8 baking dish. Combine remaining cheese and breadcrumbs (I prefer Italian style). Sprinkle over pasta. Bake at 375 for 20-25 minutes.

I really stink at this blogging thing

I'm certainly not going to pick up where I left off. It has been over a year since I last posted! Those that have read this blog should know everything that's been going on. We live in North Carolina again, Jack is two, we still have both of our psycho dogs, Marty is recovering from knee surgery, Marty and I are both in school, and I'm applying to a medical sonography program.

The house is pretty much always a mess. I work on my classes while Jack is napping. There are a lot of days I wish I had a Grandma nearby to send him to so I could do more than shower, cram in some textbook reading, and BS my way through an assignment before the toddler wakes up. So, if you're local and you want to stop by, I can't promise there won't be cereal crumbs smashed into the couch. And I might not have brushed my teeth.

I have to be Healthcare Provider CPR certified to start the program. I'm registered for the class next month. I'm freaking excited to make the hour drive to the school all alone and be in a room full of adults. Jack is with me pretty much 24/7, so I'm probably going to feel so lost without him. I also start a CNA class in May. Jack will have to start daycare too. I'm sure I'll be a sobbing mess my first day!