Slop Sloppy Joes or Recipe #3

I love sloppy joes. I love good, meaty sloppy joes. When I saw a recipe for sloppy joes on the Pioneer Women's Blog, I had to try them (yes, I am a little addicted to her blog). They were delicious. I loved the depth of the flavor and the easiness of this recipe. (My nephew Alex (who is 13 years old) told me that he had sloppy joes a while back but he couldn't remember their name. So he called them Floppy Johns. Creative.)

Recipe: Sloppy Joes

Prep Time: 10 Minutes  |  Cook Time: 20 Minutes  |  Difficulty: Easy  |  Servings: 8

Ingredients

• 2 Tablespoons Butter
• 2-½ pounds Ground Beef
• ½ whole Large Onion, Diced
• 1 whole Large Green Bell Pepper, Diced
• 5 cloves Garlic, Minced
• 1-½ cup Ketchup
• 1 cup Water
• 2 Tablespoons Brown Sugar
• 2 teaspoons Chili Powder (more To Taste)
• 1 teaspoon Dry Mustard
• ½ teaspoons Red Pepper Flakes (more To Taste)
• Worcestershire Sauce, To Taste
• 2 Tablespoons Tomato Paste (optional)
• Tabasco Sauce (optional; To Taste)
• Salt To Taste
• Freshly Ground Black Pepper, To Taste
• Kaiser Rolls
• Butter

Preparation Instructions

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.
Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.
Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips (or our favorite, tater tots!).

Spicy Lemon Garlic Shrimp or Recipe #2

I am in love with the Pioneer Woman and her blog. She is amazing and her food is delicious. While I was in Texas last week, I tried her Spicy Lemon Garlic Shrimp. I had never cooked raw shrimp before and if I have to say so myself, the dish was pretty fantastic. My friend at work who is an amazing cook and grew up on the coast of Spain told me to soak my frozen shrimp in cold salt water to defrost them (he says the salt help get rid of that frozen in the bag taste and he was right!). So, I let them sit in the salty cold bath for about 10 minutes and then I rinsed them and put them in the refrigerator until I was ready for them. I bought a 1 lb. bag of frozen shrimp from Whole Foods and halved the recipe.

The shrimp were perfect after 8 minutes and the butter sauce was incredible. This is an easy, fast and delicious recipe.

Recipe: Spicy Lemon Garlic Shrimp

Prep Time: 5 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 8

Ingredients

• 2 pounds Raw Shrimp, Deveined, Shells On
• 2 sticks Cold Unsalted Butter Cut Into Pieces
• 1 teaspoon Kosher Salt
• 4 cloves Garlic, Peeled
• ¼ cups Fresh Parsley
• ½ teaspoons Crushed Red Pepper
• 1 whole Lemon, Juiced

Preparation Instructions

Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet.

In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp.

Bake until shrimp is opaque and butter is hot and bubbly.

Serve with hot crusty bread. Peel and eat the shrimp, then dip the bread into the butter in the bottom of the pan.

The Perfect Pot Roast or Recipe #1

As previously mentioned, I am turning 36 this year. To honor my 36th year, I wrote 36 New Year's Resolutions and many of them had something to do with 36. One of my resolutions is to make 36 new recipes. It seems like a lot of new recipes but I thought it would be a good goal.

So, for recipe #1, I found, The Perfect Pot Roast as found on the Pioneer Woman's blog. I love pot roast and the photos on the Pioneer Woman's blog looked so delicious, I had to try the recipe. I am telling you, she did not lie! It was the perfect pot roast. It was meaty and tender and the vegetables were delicious. Oh and the best part, it is easy. A little work in the beginning and the outcome is heavenly. I told my sister Michelle about the recipe (I made it the first time with Dan & Ellen in Dallas) so guess what I made on Sunday? You got it, another perfect pot roast. Don't believe me, try it for yourself.

Recipe: Pot Roast

Prep Time: 20 Minutes | Cook Time: 4 Hours | Difficulty: Easy | Servings: 10

Ingredients

• 1 whole (4 To 5 Pounds) Chuck Roast
• 2 Tablespoons Olive Oil
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead) I skipped the wine.
  
• 2 cups To 3 Cups Beef Stock (Not beef broth, stock is richer and helps this recipe)
  
• 3 sprigs Fresh Thyme, or more to taste
• 3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. (The first time I made this recipe, I cooked the onions too long. They really only need a few minutes at the most to get some color. The second time I made the roast, I didn't cook them long enough.)

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.