KID FRIENDLY SLOPPY JOES

Years ago, when our hungry teenage boys came home for dinner (with hungry friends tagging along) it was a challenge to feed them all with one pan of Sloppy Joe's. Unexpected "guests" at the dinner table were fun, but required some quick thinking, so I "stretched" this simple but tried and true recipe, by adding kidney beans, extra shredded veggies and cheese. It was always a big hit. Necessity is the mother of invention I guess, thank goodness for versatile recipes like this one.

 These days, with the kids all gone, I still make full size batches of Sloppy Joes but I freeze the extra in quart freezer bags. I put the leftover meat into the bag, removing as much of the air as possible, then patting the meat into a 1" thick flat shape before freezing it (this thin "disk" of Sloppy Joe filling thaws out quickly). I love "instant" meals like this. 

1 pound lean ground beef (I use 90% lean)
1/2 cup chopped onion
1/3 cup chopped celery
1/2 cup chopped bell pepper
1 cup shredded carrot
2/3 cup ketchup
1/2 cup water
2 tablespoons Worcestershire sauce
1/8 (to)1/4 teaspoon cayenne pepper (see note)
1 teaspoon salt
1/4 teaspoon black pepper
5 hamburger buns, split and toasted

Cook the hamburger and vegetables together until meat is no longer pink (chopping up the meat as it cooks) (drain meat well).

Stir in remaining ingredients (except buns). Simmer on med-low for about 20 minutes (to reduce the consistency of the sauce, but don't let it get too dry). Fill the hamburger buns with the beef mixture and serve.

NOTE: After this is cooked, it keeps well in the crockpot (on low) if your dinner hour is uncertain.

NOTE: I serve these with a slice of cheese under the meat mixture and a squirt of yellow mustard on top of the filling (our favorite).

NOTE: I make this with an 1/8 teaspoon of cayenne because picky-picky husband is VERY SHY when it comes to heat/spice in his food. If you like a little more spark in your sandwich, use 1/4 teaspoon.

ENJOY !!!

BIG MAC SECRET SAUCE

Every once in a while, rather than going to McDonalds and buying a "maybe hot...maybe not"  Big Mac (with only 3 ounces of beef) , we make a full size version at home. Here's another idea: Ever thought of Big Mac sliders for a kids party?  

This recipe tastes EXACTLY LIKE the secret sauce on the Big Mac, trust me, it really does.  It's quick to put together and lasts in the fridge for at least a couple of weeks.  Surprise your family with home made Big Mac's for dinner.

BIG MAC SECRET SAUCE

1/2 cup mayonnaise
2 heaping tablespoons French dressing  (salad dressing)
1/2 tablespoon sweet pickle relish
2 heaping tablespoons dill pickle relish
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon dry onion flakes
1 teaspoon ketchup
1/8 teaspoon salt

Mix everything and chill for several hours or overnight.  Makes 1 cup.

 

 

ENJOY !!

TACO MEAT LOAF

This meat loaf is a lot of fun and it is a great way to perk up any week night. It has crushed corn chips, salsa and cheese in it and then its topped with refried beans and more cheese.

The "heat" of your salsa will determine how spicy this meatloaf is, so it is easy to adjust for younger kids (and us grandparents). I like to serve it with Spanish rice, refried beans and coleslaw. It is a great change of pace.

1 pound of LEAN ground beef (less than 10% fat)
½ cup of finely crushed corn chips
1 beaten egg
3 teaspoons chili powder
1 teaspoon cumin
½ cup of (your favorite) thick and chunky salsa
½ teaspoon black pepper
½ cup of Mexican blend shredded cheese

TOPPING
1 cup of refried beans
¼ cup of your favorite salsa
1 cup of Mexican blend shredded cheese

In a bowl, mix the ground beef, corn chips, egg, chili powder, cumin, salsa, black pepper and ½ cup of shredded cheese. Mix thoroughly and form into an oval on the baking sheet (not in a loaf pan).

 You should have an oval meat loaf like this

In a small bowl, mix the refried beans with ¼ cup of salsa and frost the top of the uncooked meatloaf with it. Bake at 375° for 45 minutes. The last few minutes of baking time, sprinkle the top of the meatloaf with one cup of shredded cheese and return to oven.

To serve, gently slide a thin spatula under the meatloaf to loosen it from the baking pan and lift it (all in one piece) to a nice serving dish.

NOTE: I do not add salt to this recipe because there is plenty of salt in the other ingredients.

NOTE: By baking this on a sheet pan (rather than a loaf pan) the grease will run out onto the pan and not "soak" your meatloaf.You shouldn't have much "grease" if you use 90% lean ground beef.

BAKED MEATLOAF BURGERS

I love meatloaf, especially the top and end pieces that are coated with that sticky sweet glaze, don't you? As a matter of fact, picky-picky husband and I have been known to make leftover meatloaf sandwiches, using ONLY that outside saucy layer of meat.

With that in mind, I decided to try "baked meatloaf burgers" and they were a big hit; we ended up with the best part of the meatloaf in EVERY sandwich!!

1½ pounds lean ground beef (I use 90% lean)

1/2 cup chopped onion (chopped finely)

2 eggs lightly beaten

2/3 cup saltine crumbs (fine)

1/2 teaspoon salt

1/2 teaspoon black pepper

2 teaspoon chili powder

1 teaspoon ground cumin

Mix above ingredients (don't over mix) and shape into patties. Place on baking sheet that has been sprayed with cooking spray.

Brush liberally with glaze (really pile it on).

GLAZE

1/2 cup ketchup

1/4 cup brown sugar

1 teaspoon Worcestershire sauce

1 teaspoon ground DRY mustard powder
healthy pinch of black pepper

few drops of liquid smoke

Mix Glaze and brush over the patties (use all of the glaze).

Bake patties in a preheated 350° oven for 25-30 minutes or until they are cooked through (cooking time depends on how thick you make your patties).

This recipe also makes wonderful sliders on little dinner rolls. Don't try to FRY these burgers (with the sauce on them) because it will scorch and burn quickly; the sauce really transforms magically in the oven, so it is worth the effort.