Grilled Cheese Sloppy Joes

I love this concept of combining two of the most all American sandwiches together.  This is truly an awesome sandwich.  I like it... a lot... maybe too much.  Another bonus to this sandwich besides tasting amazing, is it is super easy to make a big batch of them.  Here's the skinny...
Ingredients
Sloppy Joe meat [click for recipe]
sandwich bread
butter, softened
sliced American cheese
Directions
Preheat oven to 350 degrees.
Butter one side of all the pieces of bread.

 Place slice of bread buttered side down on cookie sheet.  Lay down a piece of cheese.

Dollop on some Sloppy Joe meat, and then another piece of cheese.  Place another piece of bread on top with buttered side facing up.

Place another cookie sheet of the same size as the bottom sheet on top of the sandwiches.

Place sandwiches in the oven for about 4 minutes, or until bread is toasted and cheese is melted.  Let them sit for a few minutes before serving.  Slice them up and enjoy!

Pot Roast

Pot roast is one of my family's all time favorite dinners.  They gobble it up and always ask for seconds.  What I love about it is that it requires very little effort from me.  I just throw the ingredients in the crock pot and let it cook all day.  Whip up some mashed potatoes and a veggie and you're good to go.   Here's the skinny...
Ingredients
3-4 pound roast (we use wild game, but a boneless chuck roast is perfect)
1 onion, diced
2 cups water
1/2 cup brown gravy mix
2 teaspoons garlic powder
1 1/2 tablespoons Worchestershire sauce
Salt & pepper
Directions
Place everything  but the roast into a crock pot, stir it well.  Set roast on top and spoon some of the mixture over the top of the roast.  Cook on low for about 8 hours, high for 6 hours or until tender.  Meat should easily pull apart when it is done.  You can pull it in the crock pot, or slice off pieces and pull them on the plate.  Spoon some gravy over the top and enjoy!
[if gravy is not thick enough you can add more gravy mix after removing the meat.  Or pour gravy into a pan and bring to a boil, whisk in 2 tablespoons of corn starch mixed into 1/4 cup cold water.  Keep whisking until you get your desired consistency.]

*You can also do this in the oven.  Follow the same directions in a roasting pan with lid or cover with foil.  Bake at 350 degrees for about 3 1/2 hours.
*I don't care for veggies and potatoes cooked with the meat.  But if you'd like, you can throw in some potatoes, carrots, and/or celery into the crock pot.

Quick & Easy Burritos

 I just had one of those weekends.  You know, the ones where you don't stop for a second and then you suddenly realize it's Monday and you're not even going to get to think about a break or mildly sleeping in for five more whole days.  Yeah, I had one of those.

First of all I did a booth at a vintage market called The Prairie Sisters with a couple friends.  I love doing this and it's only twice a year.  But it is non stop for a day and a half and requires a lot of loading, unloading, and moving furniture.  I'm not as young as I use to be, that physical stuff wears me out after a while!  Our booth did great and I walked away with a few fabulous items as well [I'll share them with you on the Home & Garden page].

During the middle of our show on Saturday I had to quick (and by quick I mean on hour worth of travel) drive out to The Ranch and snap some pictures of a couple horses we're trying to sell.

Once I got our there I saw my children who had been out of my care since Friday afternoon and in the hands of their grandparents and father.  I found my daughter wearing her skinny jeans (that are suppose to only be for school and church, not ranch work), a pj shirt that is a size too small, and dirtier than all get out.

I also snap a few pictures of these cute baby birds by our tack room.  Then I headed back to the market to finish out the day.  Sunday is always busy around here.  This Sunday I also taught Sunday school to the cutest two and three year olds you've ever seen, the three older kids had a birthday party, and I spent the afternoon editing a pile of wedding photos.

Needless to say Sunday dinner was not in traditional form.  I had  thirty minutes to whip something together, so I made these super quick and easy Mexican Sausage Burritos.  My Mom makes these and I love them.  It's just a bonus that they literally take no time at all to make.  These are also great to freeze and have later or take to a friend in need of a meal.  They are a great meal to make when you only have a brief moment to feed your crew.  Here's the DL...
Ingredients
1 pound sausage
1/2 medium onion diced
1 can (15.5 oz) black beans, drained
1 can (10 oz) Rotel or diced tomatoes, drained
1 cup sour cream
3 cups shredded cheddar or Mexican cheese blend
8 flour tortillas (soft taco size)
sour cream, sliced green onions, picante sauce for garnish
Directions
Preheat oven to 375 degrees.  Lightly grease a 9x13 inch baking dish.
Cook onion and sausage in skillet until meat is cooked through.  Turn off head and stir in black beans, Rotel (or if you need it to not be spicy just plain tomatoes), and 1 cup sour cream.
Put about 2 tablespoons of cheese and 1/2 cup meat mixture into a tortilla.  Roll it up and place seam side down in baking dish.  Repeat with remaining tortillas.

Top burritos with remaining cheese and cook for 10-15 minutes, or until cheese is melted and starting to bubble.  Let cool for 3 minutes and serve.  Enjoy!
*These burritos pair wonderfully with a fried egg!

Mexican Mac & Cheese

I'm a big fan of mac and cheese in all it's various forms.  So when I saw a recipe for Mexican Mac & Cheese I was sold.  I took the idea and made up my own cheese sauce & added ingredients I liked.  I kept it mild for my kiddos, but you could really spice it up if you like.  This is a great way to change up an old standard.  It's delicious and filling and will make everyone's tummy happy.  Here's the skinny...
Ingredients
1 16ounce package dry macaroni noodles
1 pound ground beef
1/2 cup water
1/4 cup taco seasoning (or 1 pack taco seasoning)
5 Tablespoons butter
1/2 onion, diced
3 Tablespoons flour
4 cups milk
1/2 teaspoon cumin
1/2 teaspoon garlic powder
2 cups shredded Mexican cheese blend
1 cup shredded cheddar cheese
1/2 cup salsa
hot sauce to taste
salt to taste
1/4 cup chopped green onions
1 (3.8 oz) can sliced olives, drained

Directions
Preheat oven to 350 degrees.
Cook noodles according package directions and rinse with cold water, set aside.
While noodles cook, melt 2 tablespoons butter in skillet over medium heat.  Add onion, cook for 8 minutes.  Add ground beef to onions and continue to cook until meat is cooked through and no longer pink.  Add water and taco seasoning to meat and stir to coat.  Cook until water i mostly gone.  Remove from heat and stir in all but 1 tablespoon of the green onions and all of the olives.  Stir the meat mixture in with the noodles and set aside.
 In saucepan over medium heat melt 3 tablespoons of butter.  Whisk in butter, stirring constantly for about one minute until lightly brown and bubbly.  Slowly add the milk and cook whisking often until milk thickens.  Stir in the cumin and garlic powder.  Slowly add 1 1/2 cups of the Mexican cheese blend and the cheddar cheese.  Whisk until cheese is completely melted.  Add hot sauce to your liking and salt to taste (if it doesn't taste quite right it probably needs more salt).  Stir in the salsa.
Pour cheese sauce over the noodles and mat.  Stir until everything is coated. Pour into a baking dish and top with remaining cheese.
Bake for 10-15 minutes, or until cheese is melted and bubbly.  Remove from oven and top with remaining green onions.  Garnish with sour cream and salsa.  Enjoy!

*I make my recipe with homemade cheese sauce, but the original recipe used jarred cheese sauce.  I tried it with this which I diluted a bit with milk.  It worked well, I just don't like using that stuff too much because of all the junk they put in it.  But if you were in a hurry the jarred cheese sauce is a good solution.

Homemade BBQ Sauce

I recently realized that I have never dedicated a post to my homemade BBQ sauce.  I've squeezed it in on a few other recipes, but this sauce really deserves more recognition than that.  With that in mind and BBQ season here I thought I better get to it and share this yummy sauce.  This glorious sauce that is so cheap & easy to make.  This sauce that I eat spoonfuls of before drowning some variety of delicious meat in.  This sauce that has converted me from any form of store bought bottled BBQ sauce.  This sauce that make chicken (or pork, or beef, or elk) taste better than ever.  You too need to experience "the sauce".  Make a double batch and have some in the freezer for dipping or a last minute BBQ chicken dinner.  Here's the skinny...
Ingredients
1 onion diced
3 Tablespoons butter
2 cups ketchup
1/3 cup molasses
1 teaspoon mustard
2 tsp brown sugar
1 Tablespoons Worcestershire sauce
1/8 cup whiskey
Directions
Melt butter in  medium saucepan.  Add diced onion & cook until tender, about 8-10 minutes.  Add remaining ingredients & allow to simmer stirring often for 20 minutes.  Taste it & add more salt or sugar as desired.  If you like things a little spicy add some chili powder.  So good you could eat it by the spoonful, but I suggest using it as a topping.  Makes about 2 1/4 cups.  Enjoy!

Comfort Food: Meatloaf

There's nothing better that a good hearty dinner of meatloaf & mash potatoes.  It's filling, holds the title of comfort food (in my book anyway) & is yummy.  And since I make it, you can be assured that it's easy to prepare.  Many times I'll make a double batch & freeze one uncooked loaf.  Then when I have an evening when I can't cook I just thaw it out & pop it in the oven (I also do this with hamburgers).  The key to meatloaf is two fold: 1) keep it simple & basic, don't try to fancy it up 2) bake it on a broiler pan so that liquid can drain & you get that nice crispy outer layer.  So, whip up a batch of meatloaf.  Accompany it with some mashed potatoes, a veggie, & dinner rolls & no one will walk away disappointed.  Here's the DL...
Ingredients
1/2 pound sausage
1 pound ground beef/elk/deer
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1 tablespoon fresh chopped parsley
1 tablespoon Worcestershire sauce
2 slices bread
1/2 cup whole milk
1 egg
1/2 medium onion, diced
Ketchup Sauce
1 cup ketchup
1/2 tablespoon Worcestershire sauce
1/3 teaspoon mustard
1 tablespoon molasses
Mix well all ingredients together.
Directions
Preheat oven to 375 degrees.  Place bread in a bowl & pour milk over the top, set aside.  In large bowl mix remaining ingredients using your hands.  Once bread has soaked up all the milk add to the meat mixture & mix well.  Lightly spray broiler pan.  Form meat mixture into a ball inside the bowl.  Transfer to the broiler pan & form into a loaf shape.  Bake for 30 minutes.  Coat with ketchup sauce & continue to bake for another 30-45 minutes.  Slice up & serve immediately.  Enjoy!

Sloppy Joes

If you got this recipe way back from this blog bare with me.  I need to re-post a few recipes since the revamp of The Mixing Bowl page.   Plus I made these last night & am always so happy how easy they are & how much everyone loves them.  I finish off my Sloppy Joes with a butter toasted bun & some cheese.  My hubby likes to add pickles.  You can really get creative with toppings to make them more fun.  

If Sloppy Joes have a bad name in your life try this from scratch recipe.  They're nothing like the hot lunch ones you had in grade school.  And they please young & old, male & female, cosmopolitan & redneck alike.  They also make a great finger food for a get together or child's party if you make them as sliders on rolls or mini hamburger buns.  Here's the word on the street...

Ingredients

2 Tablespoons Butter

2 pounds ground beef/elk/deer

1/2 onion diced

1/2 green bell pepper diced

3 garlic cloves minced

1 1/2 cups ketchup

1 8oz can tomato sauce

1 cup water

2 tablespoons brown sugar

3 tablespoons Worcestershire sauce

1 teaspoon mustard

1 teaspoon paprika

salt to taste

2 teaspoons hot sauce or chili powder (optional)

Directions

In large skillet cook ground beef  until brown.  Remove from skillet & drain fat.  Add butter, onions, green peppers & garlic to the skillet and cook until soft, about 5 minutes.   Add ketchup, tomato sauce, water, brown sugar, Worcestershire sauce, mustard, hot sauce, & paprika. Stir to combine and simmer for 15 minutes, adding salt to taste.   Serve on butter toasted hamburger buns, top with cheese or pickles if you like. 

Caramelized Onion & Cheese Stuffed Burgers

Make a twist on the old classic cheeseburger & stuff it instead of top it.  It's so much more flavorful & the cheese melts perfectly.  You're grill will also be less messy & your guest will think your so gourmet... & that's what it's all about right, being gourmet!  Although there are many combinations of which to stuff burgers I like caramelized onions & a good sharp cheddar cheese the best.    (Share your burger stuffing combination ideas in the comments section below)  Here's the how...

Start by caramelizing one onion.  Make sure you slice it real thin.  I love caramelized onions, could eat them by the bowl full.  But I don't think my husband would appreciate that.

Cut you up some really good extra sharp cheddar cheese into thick slices/chunks.

A real cheese with lots of flavor, like Cougar Gold (made by the fine folks at Washington State University), makes these burgers taste outstanding.  This isn't some old processed cheese food, this is the real deal.  So make sure you get yourself a good sharp cheese.

Soak your bread in milk until thoroughly saturated & then add the meat & seasonings to make your patties out of.

Make hamburger patties into a bowl shape.

Add the onions & cheese (break the cheese into chunks so it melts evenly.

Cover the patty with a little meat lid & press edges together.

Throw on a hot grill & cook for 2-3 minutes per side depending on burger thickness & how you like it done.

Enjoy!  Y'all will be stuffed & every bite will be enjoyable.  Try different combinations with your burgers, this is such a fun way to make a summer staple.
Ingredients
2 Tablespoons butter
1 onion thinly sliced
8 ounces of sharp cheddar sliced into large pieces
2 slices bread
3/4 cup whole milk
1 egg
2 pounds of ground elk, beef, deer, squirrel... whatever floats your boat (F.Y.I: I don't eat squirrel)
1 pound ground sausage
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
2 tablespoons finely minced fresh parsley
Directions
Put bread slices in a bowl & pour milk over the top.  Set aside.
In saucepan melt butter.  Add onions & cook on medium heat stirring occasionally for 20 minutes.
Meanwhile add all remaining ingredients except the cheese to the milk soaked bread.  Using your hands mix it all together until thoroughly incorporated.
Line a cookie sheet with tin foil & make desired size burger patty into a bowl shape.  Place desired amount of onions & cheese (crumble into bits for even melting) into the middle.  Top with a mini burger patty to enclose & press edges together so that onions & cheese are sealed up.  Repeat with remaining meat.
Place patties on a hot grill & cook for 2-3 minutes per side.  Serve immediately on some good hamburger buns & all the toppings & enjoy!