Tuesday, October 21, 2014

Sloppy Joes

The Hubby is pretty awesome when he indulges my crazy recipes.  So every once in a while, I make a recipe that I know he will love or at least one of his past favorites (it helps to balance everything!).  I'd been wanting to share my Sloppy Joe recipe for a while, but I don't make it very often.  Plus, I'd been seeing on Pinterest that it can be done in a crock-pot!  Like I really needed another excuse to make this recipe....

Sloppy Joes
 {Sloppy Joes}

Sloppy Joes
 {Top view, and yes, I served it with steamed broccoli although The Hubby wanted fries!}

One year ago:  Roasted Garlic and Chili Pasta with Shrimp

Sloppy Joes

2 pounds ground beef (local)
1 large onion (local), chopped
2 cloves garlic (local), minced
1-8 oz can tomato sauce
2-6 oz can tomato paste
1/2 cup ketchup
1/3 cup packed brown sugar
3 tablespoons soy sauce
12 hamburger buns
  1. Brown ground beef with onions and garlic cloves.
  2. Combine tomato sauce, tomato paste, ketchup, brown sugar, soy sauce, and browned meat into slow cooker, stirring to combine.
  3. Turn on low and cook 6-8 hours.
  4. Serve on hamburger buns. 
This recipe works very well on the stove too!  Brown the meat, then add remaining ingredients and allow to simmer for 15-20 minutes.

As a personal note--please don't buy those spice mixes from the store!  They are made to last for years (seriously, check the expiration date!), and they can be made just as easily with items you have at home!  If you need taco mix or fajita mix, make them from scratch too!

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Monday, October 20, 2014

Chicken Enchilada Soup

Nothing warms you up than to have dinner when you get home, and have it be a bit spicy!  I loved this soup, and so did The Hubby!  He STOLE my lunch for the next day!  Darn him!  My favorite part is that you make the enchilada sauce yourself (it's easy I promise!), and then the rest is just a put-in-the-crock-pot-and-go!

Chicken Enchilada Soup
 {Chicken Enchilada Soup}

Chicken Enchilada Soup
 {Garnish with whatever you like because between you and me, the above picture looks a bit boring!}

Two years ago:  Stifado (Greek Stew)

Chicken Tortilla Soup

Sauce
2 tablespoons butter
1/4 cup all purpose flour
2 teaspoons ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon chili powder (use 1/4 if you don't like too much spice)
3 cups chicken or vegetable broth
1-6 oz tomato paste

2 pounds chicken thighs, boneless and skinless
1 -15 ounce can diced tomatoes
1 medium onion (local), chopped
1-4 ounce can chopped green chile peppers
2 cloves garlic (local), minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1-16 ounce package frozen corn (I used local corn that I froze)
1 can black beans, drained and rinsed
1 tablespoon chopped cilantro, plus more for garnish if desired
Tortilla chips, sour cream, cheese 
  1. Make the sauce by heating butter in a skillet until hot.  Add flour and spices and cook for 1 minute (basically making a spiced roux).  Add broth and tomato paste stirring to combine.  Bring to a simmer and allow to thicken and reduce for about 10 minutes.  Pull to the side to cool.
  2. Place chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, cumin, chili powder, salt, pepper, bay leaf, corn, and beans. 
  3. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  4. Stir in cilantro right before serving.
  5. Top soup with crushed tortilla chips, cheese, sour cream, and more cilantro if desired. 
I could practically live on soup, but The Hubby cannot (it's not a meal, he says).  Which are you?  Do you love soup, or is it okay every now and then?

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