Author Archives: patty

Sloppy Joes

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INGREDIENTS

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 cup grated yellow onion (~1 small onion)
  • 2 teaspoons minced garlic (2-3 cloves)
  • 1/2 cup finely chopped carrot (~1 medium carrot)
  • 1 cup finely chopped red bell pepper (~1 bell pepper)
  • 1 pound lean (90/10) ground beef
  • 1 tablespoon tomato paste
  • 1 can (14.5 ounces) crushed tomatoes
  • 1/2 cup ketchup (Heinz recommended)
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoon light brown sugar, (See Note 1)
  • 1 teaspoon dry mustard powder
  • 2 teaspoons beef bouillon powder
  • 1/4 teaspoon pepper
  • 1 teaspoon red wine vinegar, optional
  • Brioche buns (or your favorite hamburger buns, for serving)
  • Optional: butter for toasting buns

INSTRUCTIONS

  • PREP VEGGIES: Peel an onion and grate it on the large holes of a cheese grater. Mince the garlic, finely chop (or grate on the large holes) a carrot, and finely chop the red pepper. ALTERNATIVELY, add a coarsely chopped carrot, coarsely chopped red pepper, and garlic to a food processor and pulse into diced pieces.
  • COOK VEGGIES: Add 1 tablespoon olive oil and 1 tablespoon butter to a large cast iron skillet and place over medium-high heat. Add in the onion, garlic, carrot, and bell pepper. Sauté for 6-8 minutes or until liquid from the veggies has evaporated and veggies are mostly tender. Using a wooden spoon, press the veggies to the edges of the skillet and add 1 pound ground beef in the center of the pan. Let stand for 45 seconds in the heat and then stir and crumble the meat into small pieces. Cook until no longer pink and cooked through, about 5-8 minutes. As you crumble and cook the meat, incorporate the veggies into the meat.
  • SAUCE: Add the 1 tablespoon tomato paste and 1 can crushed tomatoes. Stir for 2-3 minutes to bring out the sweetness of the tomatoes. Add the 1/2 cup ketchup, 2 teaspoons Worcestershire sauce, 1 tablespoon brown sugar (See Note 1), 1 teaspoon ground mustard/mustard powder, 2 teaspoons beef bouillon powder, and 1/4 teaspoon pepper. Stir well and then reduce the heat to low. Simmer the mixture until sauce has thickened, about 15 minutes, stirring every few minutes. Prepare the buns while the sauce is cooking. Once thickened, stir in the 1 teaspoon red wine vinegar if desired. Season sauce if needed.
  • FINISH: Remove the skillet from the heat. Spoon the mixture on top of toasted buns (See Note 2) and enjoy immediately.

Cheesy Zucchini Chicken and Rice Bake

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INGREDIENTS

INSTRUCTIONS

  1. Preheat the oven to 425 degrees F. 
  2. Heat 1 tablespoon olive oil in a large pot over medium heat.
  3. When the oil shimmers, add the zucchini and season with salt and pepper.
  4. Cook until the zucchini is golden, 5-8 minutes.
  5. Remove the zucchini from the skillet and set aside.
  6. To the skillet, add the remaining oil and the onion.
  7. Cook until fragrant, about 5 minutes.
  8. Stir in the chicken and season with salt and pepper.
  9. Cook until the chicken is seared, 2-3 minutes.
  10. Add the butter, garlic, rice, orzo, and thyme, and cook until golden and toasted, 2-3 minutes.
  11. Add the broth and bring to a boil over high heat.
  12. Add the zucchini back to the skillet. Add the cayenne and a large pinch each of salt and pepper.
  13. Bring to a boil, cover, and reduce heat to low. Cook, covered for 15-20 minutes, until the rice is mostly cooked.
  14. Once the rice is cooked, stir in 1/2 cup of the Havarti and 1/2 cup of the cheddar. If needed, transfer the rice to an oven-safe casserole dish.
  15. Scatter the remaining 1/4 cup of each cheese over top the casserole. Sprinkle on the everything spice and chives.
  16. Transfer to the oven and bake 10-15 minutes, uncovered, until the cheese is melted.
  17. Switch the oven to broil and broil 1-2 minutes, until the cheese on top is becoming crispy. Serve warm with fresh basil. 

RECIPE NOTES

To Make Ahead: Prepare the casserole through step 4. Let cool, then cover and keep in the fridge for up to 2 days. To bake, remove from the fridge and let sit at room temp while the oven preheats. Bake as directed. 

To Freeze: Prepare the casserole through step 4. Let cool, then cover tightly. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 2-3 hours. Bake as directed. 

Chicken Zucchini Casserole

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INGREDIENTS

  • 1 (6 ounce) package chicken stuffing mix
  • 1/2 cup butter (melted)
  • 3 medium zucchini (diced)
  • 3 boneless skinless chicken breasts
  • 1 (10.75 ounce) can cream of chicken soup
  • 2 cup instant rice
  • 3 cup chicken stock
  • 1/4 cup mascarpone cheese
  • 1/2 onion (diced)
  • 1/2 cup sour cream or plain yogurt

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine the stuffing mix and melted butter. Set aside.
  3. Add zucchini, cream of chicken soup, onion rice, mascarpone, chicken stock, and sour cream to the stuffing in the large bowl.
  4. Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
  5. Place chicken breasts on top of rice mixture.
  6. Bake, uncovered, for 40-50 minutes.
  7. Remove from oven and top with stuffing mixture.
  8. Bake, uncovered, until chicken breasts are cooked through (165 degrees).
  9. If, after 10 minutes, chicken is not cooked and stuffing mixture is starting to get too dark, cover with foil until chicken is cooked.