Sloppy joe

Sloppy joes

1lb ground beef

1 small onion, chopped

1(8 ounce) can tomato sauce

1⁄4cup ketchup

1⁄4cup barbecue sauce

1tablespoon firmly packed brown sugar

1teaspoon dry mustard

salt and pepper

1tablespoon Worcestershire sauce

1tablespoon vinegar

DIRECTIONS

In a large skillet brown ground beef and onion.  Drain fat.  Stir in remaining ingredients, simmer covered 15-20 minutes, stirring occasionally.

 Cheesy Ham and Corn Chowder

Servings:6

Ingredients

2 (15 ounce) cans chicken broth

2 tablespoons chicken bouillon granules

3 bay leaves

½ teaspoon sea salt

½ teaspoon ground black pepper

½ teaspoon ground thyme

½ teaspoon dried marjoram

¼ teaspoon garlic powder

1 cup peeled and diced potatoes

½ cup chopped onion

½ cup sliced celery

3 tablespoons butter

3 tablespoons all-purpose flour

1 ½ cups milk

1 (15 ounce) can cream-style corn

1 (8 ounce) package shredded sharp Cheddar cheese

1 cup diced cooked ham

Directions

Stir chicken broth, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together in a Dutch oven; bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender, about 10 minutes more.  Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.  Stir milk mixture into vegetable mixture; add corn, Cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes.

Serve with buttermilk biscuits

 

Roasted red pepper gouda

 Roasted red pepper gouda

Ingredients

2 tbsp. olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 1/2 tsp. kosher salt, divided

4 c. low-sodium vegetable stock

2 (12-oz.) jars roasted red peppers, drained and sliced 

1/2 tsp. smoked paprika

1/2 c. heavy cream 

2 tbsp. fresh lemon juice

1/2 tsp. freshly ground black pepper, plus more

1 c. shredded smoked gouda

1/4 c. fresh basil leaves

Directions

In a large pot over medium heat, heat oil. Cook onion, garlic, and 1/2 teaspoon salt, stirring occasionally, until onion is softened, 4 to 5 minutes. Stir in broth, red peppers, paprika, and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until liquid is slightly reduced, about 10 minutes. Working in batches, transfer soup to a blender and puree until smooth (or puree in pot with an immersion blender). Return soup to pot and bring to a simmer, then stir in cream. Add lemon juice and black pepper, then taste and season with remaining 1 teaspoon salt as needed.  Divide soup among bowls. Top with gouda, basil, and more black pepper.

 

Toscana Soup

 Toscana Soup

Ingredients

1 pound Italian ground sausage 

4 tablespoons butter

½ white onion - diced

1 tablespoon minced garlic

6 cups chicken broth

2 cups water

4-5 yellow potatoes - cut into 1-inch pieces

3 teaspoons salt - or to taste

1 teaspoon black pepper

2 cups heavy cream

4 cups chopped kale

chopped bacon or bacon bits and grated parmesan cheese for topping 

 

Instructions

In a large pot saute sausage 5-6 minutes until browned. Set to the side.  In the same pot, add butter and saute onions over medium heat until translucent. Add garlic and saute until done.  Add chicken broth, water, potatoes, salt, and pepper and bring to a boil. Boil until potatoes are tender. Stir in kale, and heavy cream. Add sausage. Taste and add salt and pepper to liking. Serve garnished with grated parmesan cheese and bacon.

 

 

Olive butter mashed potato

Olive butter mashed potato

Pour 1 cup milk and leave out to get to room temp.  Cover 2 pounds of potato of choice with cold salted water; boil 45 minutes. Drain and cut in half lengthwise.  Bake in 400F oven to dry out.  Mash with 1/2 stick butter.  Add 1 cup room temp milk and salt and pepper; mash until smooth and fluffy. 

Olive Butter
Pulse 1/4 cup pitted Kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on mashed potatoes.

Creamy Strawberry Banana Salad

Creamy Strawberry Banana Salad

Ingredients

1 pkg Instant Banana Cream Pudding

1 cup Milk

1 cup Vanilla Yogurt

1/2 tsp Vanilla Extract

2 lbs Strawberries

4 Bananas

2 tbsp Lemon Juice

Instructions

In a large bowl, whisk together pudding mix and milk until well blended.

Fold yogurt and vanilla extract into pudding until blended.

Hull strawberries, cut in half and place in another bowl.

Peel and slice bananas. Add to strawberrries.

Add lemon juice to fruit and toss to coat.

Add fruit mixture to yogurt mixture and toss to coat evenly.

Refrigerate until ready to serve.

 

Blueberry Lemon Sweet Rolls

Ingredients

Dough

3/4 cup milk warmed to 100-110F

1 package or 2 1/12 tsp yeast

1/2 cup warm water 

1/4 cup sugar 

Sugar for pan

1/3 cup unsalted butter melted 

1 Tbsp butter for pan

1 tsp salt

1 large egg

4 cups flour

Filling

8 oz cream cheese room temperature

1 Tbsp unsalted butter melted

1 large lemon zested

1/4 cup Blueberry Lemon Fruit Spread

Glaze

2 oz cream cheese room temperature

3 Tbsp milk room temperature

1 1/2 cups powdered sugar

Instructions

Add warm milk, water, sugar, butter, salt, egg and flour to bread mixer pan.  Top with yeast.  Set on dough cycle and start.  Place prepared dough out onto a lightly floured surface and using a rolling pin, roll the dough into a rectangle approximately 9x15".  Mix the filling of cream cheese, butter, and lemon zest together in a bowl. Spread the mixture over the dough in a thin layer. Spread the blueberry lemon fruit spread across the cream cheese mixture. From the long edge, tightly roll the dough all the way to the other long edge and pinch dough together to seal.  Cut the log so that you have a total of 12 rolls.  Coat the bottom of your 9x13" baking dish with 1 TBSP melted butter and sugar. Place the cinnamon roll slices close together in the dish and let them rise until the dough has doubled again, approximately 45 minutes.  Preheat the oven to 350F. Once the rolls have doubled in size, place them in the oven and bake for about 20 minutes or until they are starting to brown.  Whisk the cream cheese in a stand mixer until creamy. Add the milk and whisk in until combined. Add in the powdered sugar and whisk until smooth.  When the rolls are done, let them cool slightly and then top with the icing.