November 4, 2011 · 1:53 pm

The Best Homemade Sloppy Joes I’ve Ever Made

I have several homemade sloppy joe recipes on Mommacooks, but this is the best one by far. Our youngest was telling me the other day how much he loves sloppy joes and we were reminiscing about how when he was toddler he could down a whole entire sloppy joe and how cute it was…yada, yada, yada. Fast forward to last night when I actually made the sloppy joes. Turns out he doesn’t like them. Why didn’t I see that coming?

Ingredients:
2 tablespoons vegetable oil
2 onions, roughly chopped
2 ½ pounds ground beef
2 tablespoons tomato paste
2/3 cup BBQ sauce
½ cup ketchup
¼ cup Worcestershire sauce
¼ cup soy sauce
8 to 12 potato rolls (These are my absolute favorite kind of roll/bun.)
Cheddar cheese slices, optional

Instructions:
Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Add the beef and cook, stirring and breaking up the meat, until it is finely crumbled, the liquid boils off and the meat begins to brown, about 10 minutes.

Drain the grease off the meat and onions.

Stir in the tomato paste, and keep stirring until the meat is coated. Add the BBQ sauce, ketchup, Worcestershire, soy sauce, and pepper, and bring to a boil. Cook until the sauce is slightly thickened, 4 to 5 minutes.

Did I change anything? I only made 1/2 the recipe which was a mistake. We wanted seconds and there weren’t any. I also added cheddar cheese onto the recipe. I like cheese on my sloppy joe.

What did the family think? Everyone (but the person who was telling me how much they loved sloppy joes last weekend) loved this recipe and was ready for seconds.

Where did this recipe come from? Mel’s Kitchen Cafe

Photo from LiveCookLove

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Filed under Definitely Making it Again, Easy, Sandwich, Super Easy to Make

November 3, 2011 · 10:51 am

Pizza Casserole

In my weekly challenge of taking some sort of noodle and combining it with red sauce and some sort of Italian-type of meat (think meatballs or Italian sausage) and coming up with something new so that my children will eat without complaining, I give you (drumroll please) the pizza casserole from For Mamas.

Ingredients:
2 jars pasta sauce
1 bag egg noodles
3 cups shredded mozzarella cheese
1 1/2 lbs. crumbled Italian sausage or hamburger
1 package pepperonis

Instructions:
Preheat oven to 350 degrees.

Cook the egg noodles according to package directions and drain.

Cook sausage and drain off fat.

Using a casserole dish begin layering ingredients. First pour about 1 1/2 cups pasta sauce in the bottom of the casserole dish. Then put half of the meat, then half the cheese, then half the noodles and then more sauce and repeat until you end up with the last layer being sauce.

Place the pepperonis on top.

Bake for about 20-30 minutes, until cheese is melted and it’s bubbling. Let it rest for a few minutes before serving.

Did I change anything? I didn’t use any pepperoni. I think it would be have been super tasty that way, but certain people in our family would have had a fit. In retrospect, they could have just picked them off.

What did the family think? This made quite a bit of food, but after having seconds and eating it for lunch in leftovers for a couple of days, it’s now all gone. They must like it if they keep eating it. 🙂

Where did this recipe come from? For Mamas

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Filed under Definitely Making it Again, Everybody Ate It, Italian, Six Ingredients or Less

November 2, 2011 · 11:08 am

Jaime Oliver’s Chicken Fajitas

This is the last recipe I got to make from Jaime Oliver’s new cookbook before I had to take it back to the library. There were several more recipes that I had bookmarked, but I guess I will have to wait and see if I can check it back out again later. In the meantime, enjoy these scrumptious fajitas.

Ingredients:
• 1 red pepper, deseeded and cut in thin strips
• 1 medium red onion, thinly sliced
• 1 skinless, boneless chicken breast, sliced
• 1 teaspoon smoked paprika
• a small pinch of ground cumin
• 2 limes
• olive oil
• freshly ground black pepper
• 4-6 flour tortillas
• good-quality low-fat natural yogurt, salsa, guacamole, cheddar cheese

Instructions:
Add peppers, onions and chicken to a medium bowl with the paprika and cumin. Squeeze over the juice of one lime, drizzle over a lug of olive oil, season with a good pinch of pepper and mix well.

Let marinate for five-ten minutes. Preheat skillet/pan.

Use a pair of tongs to put all the pieces of pepper, onion and chicken into your preheated pan to cook for 6 to 8 minutes, until the chicken is golden and cooked through.

As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavor.

Warm your tortillas up in a microwave.

Divide your warmed tortillas between your serving plates.

Halve your remaining lime and squeeze the juices over the sizzling pan.

Serve with yogurt, salsa, cheese and guacamole.

Did I change anything? The original recipe came with another recipe for homemade salsa which I did not make.

What did the family think? The kids just ate the chicken parts with their tortillas, cheese and yogurt…no onions and peppers. Hubby and I really like it and I was so happy to find a fajita recipe that I like, that has taste and doesn’t require a packet of fajita seasoning.

Where did this recipe come from? Jamie Oliver’s Food Revolution

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Filed under Chicken, Definitely Making it Again, Mexican

October 27, 2011 · 12:07 pm

Roasted Red Pepper, Meatball and Pepperoni Pasta Bake

We love Italian food in our house. This cooks up pretty quickly and made everyone happy.

Ingredients:
1 lb. penne, ziti or farfelle
4 cups pasta sauce
1 cup roasted red peppers, chopped
1 cup cooked meatballs, quartered
1 cup pepperoni, chopped
1 cup ricotta
3 cups fresh mozzarella, divided
1 cup parmesan, divided
Cooking spray

Instructions:
Preheat oven to 450 degrees.

Cook pasta according to package directions and drain when done.

Heat pasta sauce in a pan. Add red peppers, meatballs, pepperoni and ricotta and stir to combine.

Prepare casserole dish with cooking spray. Add cooked pasta and sauce to casserole dish and stir to combine.

Add half of each of the cheeses. Stir.

Sprinkle the remaining cheese over the pasta.

Bake, uncovered, for about 10-15 minutes.

What did the family think? Lots of happy people at the dinner table last night.

Where did this recipe come from? Food Network Magazine, March 2011, p. 59

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian

October 25, 2011 · 2:52 pm

Mini Chocolate Chip or Blueberry Muffins

We had these as part of our Sunday brunch last weekend and they were a hit! I made them with chocolate chips, but there are some blueberries in the frig right now so I can make another batch with blueberries. These are great for snacks, too.

Ingredients:
1 cup all-purpose flour
1/4 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup blueberries or chocolate chips
1 egg
1/2 cup skim milk
1/8 cup canola oil
1 1/2 teaspoons vanilla extract

Instructions:
Preheat oven to 375 degrees.

Whisk dry ingredients and blueberries/chocolate chips in one bowl and set aside.

Mix wet ingredients in another bowl. Add milk mixture to flour mixture and use a spatula to very gently fold mixtures together, about 5 or 6 strokes only. There will be lumps; do not over-mix.

Spoon batter into greased mini muffin tin and bake for 10-12 minutes, or until tops are golden brown.

Did I change anything? I used less sugar and would have added more chocolate chips. I wanted then to be more chocolaty. The above recipe reflects the sugar change, but not the chocolate chip changes I would make. Adjust the chocolate factor to your liking.

What did the family think? Yum!

Where did this recipe come from? Food.com

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Filed under After School Snacks, Definitely Making it Again, Easy, Everybody Ate It, Vegetarian

October 24, 2011 · 11:33 am

Waffle Iron Eggs

My husband sent me a link the other day explaining how to make waffle iron eggs. I thought I would humor him and give it a try and I am SO glad that I did. First of all, they’re fun. Eggs shaped like a waffle? What’s not fun about that? Also, for some reason, when eggs come out of a waffle iron, they can be eaten as a finger food which is great if you have little ones.

Ingredients:
5 eggs, scrambled
1/4 cup shredded cheddar cheese, optional
Cooking spray

Instructions:
Heat up your waffle iron.

While that is heating up, scramble the eggs and put in the cheese.

When the waffle iron is ready, spray liberally with cooking spray.

Pour eggs in the waffle iron, close the lid and wait. Check on them after about a minute. Continue to check on them until they are as done as you want them. Be careful though, eggs in a waffle iron create a lot of hot steam.

I used a pair of cooking tongs and a spatula to slide the eggs out of the waffle iron.

What did the family think? Thumbs up from everyone, even the youngest who isn’t a huge egg fan.

Where did this recipe come from? adapted from a recipe from The Novice Chef

(I know this picture is terrible, but it’s all I’ve got. Trust me, they are yummy.)

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Filed under Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Lent, Six Ingredients or Less, Super Easy to Make, Vegetarian

October 21, 2011 · 10:31 am

Beer Pizza Dough

This is a no fail way to make pizza dough that doesn’t involve yeast. One recipe makes two pizza which works out perfectly for our house…one pizza for the kids and one for the adults. There is also something very rewarding about making your own pizza dough. I highly recommend it.

Ingredients:
3 cups flour
1 T baking powder
1/2 tsp salt
12 oz can beer (use a light kind or your crust will taste “hoppy”)
olive oil

Instructions:
Preheat oven to 450 degrees.

Combine the flour, baking powder and salt in a large bowl and mix thoroughly.

Pour in the beer and mix well.

Spread a handful of flour on your work surface and dump the dough onto it.

Toss the dough around to coat it with flour and prevent it from sticking.

Knead it 2 or 3 times.

Shape the dough into a ball and divide it in two if you are making 2 thin crust pizzas.

For a deep dish pie do not divide.

Grease your pizza pan with oil and use a rolling pin to roll the dough out into a circle.

Brush crust with olive oil lightly and then add your sauce and toppings.

Bake for 12- 15 minutes or until golden brown on top.

What did the family think? I made two batches of this which made two deep dish pizzas. I think everyone would have been happier had I just made one batch of it that would have made two thin crust pizzas. Our oldest and I liked the crust the way it was, but hubby and our youngest weren’t too thrilled.

photo by me

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Filed under Definitely Making it Again, Easy, Italian, Lent, Six Ingredients or Less, Vegetarian

October 20, 2011 · 11:14 am

Chocolate Chip Peanut Butter Cookie Dough Dip

I found this on Pinterest and have been wanting to make this for forever, but the boys kept eating all of the graham crackers before I could make it. My oldest had a friend over today and we had just enough graham crackers, so I decided to make some for a treat for their playdate.

Ingredients:

1 1/2 cups chickpeas (1 can, drained)
1/8 tsp salt
1/8 tsp baking soda
2 tsp pure vanilla extract
1/2 cup peanut butter
1/4 cup nondairy milk (I used soy.)
1 1/2 T brown sugar
1/3 cup chocolate chips (I used the mini kind.)
2 to 3 T oats (or flaxmeal)
Graham crackers for dipping

Instructions:
Put all of the ingredients (except the chocolate chips) into a blender or food processor and blend until smooth.

Mix in the chocolate chips and then sprinkle a few more on top.

Did I change anything? I put more peanut butter in it than the original recipe called for so it was more peanut buttery. I also sprinkled on a few more chocolate chips, but used half as much brown sugar. All of the changes I made are reflected in the recipe above.

What did the family think? It was a playdate success!

Where did this recipe come from? Chocolate Covered Katie

photo from Chocolate Covered Katie

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Filed under After School Snacks, Definitely Making it Again, Desserts, Everybody Ate It, Vegetarian

October 19, 2011 · 11:23 am

Goat Cheese, Meatball and Sun-dried Tomato Panini

This is what happens when you are super hungry and all you have are interesting tidbits of things in your frig to eat. Everything in this panini was leftover from some other recipe I’d made, but together they were yummy and perfect.

Ingredients:
2 slices bread
2 meatballs, cut in half
2 sun-dried tomatoes
Goat cheese, the soft spreadable kind

Instructions:
Make a sandwich out of the above ingredients. If you have a panini maker, use it. If not, heat a skillet over medium low heat and spray with cooking spray. Place sandwich in skillet and put a heavy skillet on top of it for a few minutes. Flip the sandwich over, place the skillet on top of it again and cook for a few minutes on that side.

What did the family think? I was the only one who ate this and I would make another one right now, but I am out of meatballs.

Where did this recipe come from? Me

Photo from Appliancist

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Filed under Definitely Making it Again, Easy, Italian, Sandwich, Six Ingredients or Less, Super Easy to Make

October 18, 2011 · 12:29 pm

Jamie Oliver’s Bolognese Sauce

As I said in my last post, I am trying out one of Jamie Oliver’s cookbooks, Jamie Oliver’s Revolution. In the front of the book it asks readers to learn at least one recipe from each of the chapters and then teach two or more others that recipe. So this is the recipe I am sharing and teaching others from the pasta chapter.

Ingredients:
2 slices of bacon
2 medium onions
2 cloves of garlic
2 carrots
2 celery stalks
olive oil
2 heaped teaspoons of dried oregano
1 lb of ground beef or pork (or a mixture of the two)
2 14-oz cans diced tomatoes
sea salt and freshly ground black pepper
small bunch of fresh basil

Instructions:
Finely slice the bacon, peel and finely chop the onions, garlic, carrots and celery.

Place a Dutch oven on medium to high heat. Add 2 lugs of olive oil, bacon and oregano and cook and stir until the bacon is lightly golden. Add onions, garlic, carrots and celery to the pan and stir every 30 seconds for around 7 minutes or until softened and lightly colored.

Stir in the ground meat and the canned tomatoes. Fill one empty can with water and add to the pan.

Add salt and pepper to taste.

Pick the basil leaves and place in the fridge for later. Finely chop the basil stalks and stir into the pan. Bring to a boil, turn the heat down and simmer with a lid on for about 45 minutes stirring every now and again.

Remove from the heat. Tear and stir in basil leaves.

Did I change anything? I left out all of the herbs and just bought Italian-style diced tomatoes.

What did the family think? This has a lot more ingredients in it than the typical pasta sauce we eat, so I knew it would not go over well as just pasta sauce so I used it in a lasagna.

Where did this recipe come from? Jamie Oliver’s Food Revolution, p. 165

photo from Angela Hartwig

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Filed under Italian, Pork