Open face Sloppy Joe Sliders are a hit with the entire family
There are days when you need (or want) a quick and easy meal and Sloppy Joe Sliders is the perfect answer.
This dish is a simple meal you can throw together at the last minute and still be delicious. It’ll be a hit with the entire family.
Begin by browning a pound of ground chuck in a large skillet. Drain off excess grease and add a 6 ounce can of tomato pasta, 1 cup of water, 3 tablespoons Worcestershire sauce, 2 tablespoons balsamic vinegar, 1 Roma tomato (seeded and diced), one large garlic clove (minced), 3/4 cup finely chopped onion, 1 1/2 teaspoons of Kosher salt, 1/4 teaspoon fresh ground black pepper, 1/4 teaspoon garlic powder, 1 tablespoon dried minced onions, and 1 teaspoon Dijon mustard. Stir well and cook for about 10 minutes.
Sloppy Joe Sliders are a quick and easy meal
Remove from heat and spoon on the top of slider rolls. This can be served open face on the rolls or as a sandwich. Either way, it can be a bit messy so have a few extra napkins handy.
This is an ultimate comfort food for a cold winter meal.
Thanks for stopping by. Are Sloppy Joe Sliders a favorite at your house? If so, how do you serve them? Hope you’ll give this a try. If you do, please be sure to let me know how it turns out.
Begin by browning a pound of ground chuck in a large skillet. Drain off excess grease and add a 6 ounce can of tomato pasta, 1 cup of water, 3 tablespoons Worcestershire sauce, 2 tablespoons balsamic vinegar, 1 Roma tomato (seeded and diced), one large garlic clove (minced), ¾ cup finely chopped onion, 1½ teaspoons of Kosher salt, ¼ teaspoon fresh ground black pepper, ¼ teaspoon garlic powder, 1 tablespoon dried minced onions, and 1 teaspoon Dijon mustard. Stir well and cook for about 10 minutes.
Remove from heat and spoon on the top of slider rolls. This can be served open face on the rolls or as a sandwich. Either way, it can be a bit messy so have a few extra napkins handy.
Burritos are a quick and easy meal that is filled with loads of goodness
It’s the second day of October already, a good time to slow down your pace and enjoy a burrito.
The wonderful thing about burritos is you can use such a vast array of ingredients to fill them. Traditionally when you hear burrito you might think meat (usually ground beef) and refried beans as the filling along with some lettuce, tomatoes, cheese and sour cream. But you can also use rice, salsa, guacamole, chili peppers, well you get the picture.
You can even change things up and make the burrito for breakfast. These can include such fillings as scrambled eggs, potatoes, sausage, onions, and basically anything you want.
Fillings for burritos can be anything you like
I made a simple burrito the other night using a few ingredients we always have in the refrigerator. I heated the tortilla shells in the microwave for about 7 seconds just to make them easier to roll.
I put about a tablespoon of sour cream on each of the four tortilla shells and smoothed it out. Then I generously layered spinach (about a cup) over the sour cream. I followed that with slices of deli-style ham (three slices to a shell). I topped it off by sprinkling shredded Mexican Blend cheese (1/4 cup per shell) and putting a layer of thinly-sliced mushrooms down the center. I used one mushroom per shell saving several slices for the top. After rolling up the burritos, I added a little more sour cream, shredded cheese and the remaining slices of mushroom to the top of each.
Make your burritos simple or complicated
Burritos can be simple or as complicated as you want them to be. They’re a quick, easy and fun meal that can be filled with lots of tasty ingredients. You can load’em down so you have to use a fork to eat them or keep it simple so you can pick them up to eat. Either way, have fun with your food and add your favorite ingredients.
Stay traditional or think outside the box adding ingredients you’ve never had in a burrito before. There’s nothing set in stone that says you have to have things a certain way. Experimenting with food is one of the joys of cooking. You’ll be surprised sometimes by the wonderful dishes you create when you let your imagination take over.
Thanks for stopping by today. Are you a fan of burritos? What are your favorite ingredients? What’s the most unusual ingredient you’ve tried in a burrito? If you try this recipe, be sure to stop back by and let me know how you liked it or if you post it online include the tag #thesurprisedgourmet. Always like to know how the recipes turn out for you.
Burritos can be made with a vast array of ingredients making them quick and easy to prepare.
Ingredients
4 Tortilla shells
4 Tablespoons sour cream
1 Cup spinach
12 Slices deli-style ham
1 Cup shredded Mexican Blend cheese
4 Mushrooms, thinly sliced
Instructions
Warm tortilla shells in microwave for 7 seconds to make them easier to roll.
Put about a tablespoon of sour cream on each of the four tortilla shells and smooth it out. Generously layer spinach over the sour cream. Follow that with 3 slices of deli-style ham per shell. Top it off by sprinkling ¼ cup shredded Mexican Blend cheese per shell and add a layer of thinly-sliced mushrooms down the center. Use one mushroom per shell saving several slices for the top. After rolling up the burritos, add a little more sour cream, shredded cheese and the remaining slices of mushroom on top.
This scrumptious dish is great to carry to family gatherings,
In the South we tend to offer food for various occasions so next time you need a dish share a Pork and Brown Rice Casserole.
It’s probably the same way in other areas and countries around the world, but we like to think we’re different. We Southerners like to share our food when someone is sick, someone marries, someone has a baby, someone moves into a new home, someone dies.
You get the picture, we will share food at the drop of a hat. For any reason or no reason at all, we love to share our food. And, it doesn’t always have to be food you’ve prepared yourself. But, you’ll want to put that bought food on a nice dish to make’em think you made it yourself (even though they’ll know the truth).
Preparing Pork and Brown Rice Casserole
A favorite food to carry (or to have at family gatherings) is a casserole. It’s usually a quick and easy, everything-in-one meal that can be cooked and served in the same casserole pan.
I recently threw together a Pork and Brown Rice Casserole for us one night because we’d just picked up brown rice at the grocery story that day. It turned out to be quite good, but much more than our family would eat. I took some to work the next day and shared with friends to rave reviews. I hope you’ll give it a try and find you like it just as well.
I cooked my brown rice according to the package instructions preparing enough for 1 1/2 cups and set the oven to 350 degrees to preheat.
Pork and Brown Rice Casserole fresh out of the oven and ready to eat
With a skillet on medium heat, I added 1/4 cup chopped onions, 1 tablespoon dried parsley, 1 tablespoon minced garlic, 1 can (14.5 ounces) petite diced tomatoes, 1/2 tablespoon dried oregano, 1/2 tablespoon dried basil, 1 cup minced bell pepper, 1 1/2 teaspoon fresh ground kosher salt, 1/4 teaspoon fresh ground black pepper, and 2 cups ground pork. I let it cook for about 5 minutes and then I added the 1 1/2 cups of brown rice. Stirring well, I let this simmer while I prepared the casserole dish.
I generously buttered a 2 quart casserole dish. Next I layered the bottom and sides with deli-style ham (using approximately 14 slices, varying on size of ham slices). Over that I sprinkled 3/4 cup Kraft Shredded Mild Cheddar Cheese making sure the bottom was completely covered.
I poured the pork and rice mixture over the cheese and ham. I topped off the casserole with 1 cup Kraft Shredded Mild Cheddar Cheese and 3/4 cup crushed and buttered croutons. I placed the dish in a preheated 350 degree oven on the middle rack and baked for approximately 25 minutes.
Thanks so much for stopping by today. Do you take food to gatherings where you live? I hope you’ll give this casserole a try. If you do, please come back and let me know how it was or if you post it online tag it #thesurprisedgourmet. I’d love to know what you think.
This delicious Pork and Brown Rice Casserole is perfect for family gatherings as a quick and easy meal.
Ingredients
1½ Cups cooked brown rice
¼ Cup minced onions
1 Tablespoon dried parsley
1 Tablespoon minced garlic
1 Can (14.5 ounces) petite diced tomatoes
½ Tablespoon dried oregano
½ Tablespoon dried basil
1 Cup minced bell pepper
1½ Teaspoon fresh ground kosher salt
¼ Teaspoon fresh ground black pepper
2 Cups cooked ground pork
1¾ Cup Shredded mild cheddar cheese
14 Slices deli-style ham
¾ Cup Crushed and buttered croutons
Instructions
Preheat oven to 350 degrees.
Prepare 1½ cups brown rice as directed on the package. Set aside.
With a skillet on medium heat, add ¼ cup chopped onions, 1 tablespoon dried parsley, 1 tablespoon minced garlic, 1 can (14.5 ounces) petite diced tomatoes, ½ tablespoon dried oregano, ½ tablespoon dried basil, 1 cup minced bell pepper, 1½ teaspoon fresh ground kosher salt, ¼ teaspoon fresh ground black pepper, and 2 cups cooked ground pork. Let it cook for about 5 minutes and then add the 1½ cups of brown rice. Stirring well, let this simmer while you prepare the casserole dish.
Generously butter a 2 quart casserole dish. Next layer the bottom and sides with deli-style ham (using approximately 14 slices, varying on size of ham slice). Over that sprinkled ¾ cup shredded mild cheddar cheese making sure the bottom is completely covered.
Poured the pork and rice mixture over the cheese and ham. top off the casserole with 1 cup shredded mild cheddar cheese and ¾ cup crushed and buttered croutons. Place the dish in a preheated 350 degree oven on the middle rack and baked for approximately 25 minutes.
It’s that egg mixture where people sometimes get carried away. You could add all sorts of ingredients to it. But to me, simple is always the best. I use 2 eggs, 1/4 cup of milk and 1/4 teaspoon of vanilla flavoring. I blend these together in a deep dish using a battery operated frother like an immersion blender.
This makes enough mixture for 2 slices of bread – the bread I use is French bread (well, it is French toast after all). I cut 2 slices on the diagonal about an inch thick.
I dip each slice of bread in the mixture and then drop them in a hot non-stick skillet with a dab of butter and a splash of oil. Cooking on medium to medium-high, I turn the bread slices after about 3 to 4 minutes when they’re golden brown. Repeat on the other side and remove.
Instead of using syrup to top these off, I use a Cinnamon Sour Cream Topping and a sprinkle of cinnamon sugar.
Yummy French toast with a sprinkle of cinnamon sugar and Cinnamon Sour Cream topping
Combine 3 tablespoons of sugar and 1 teaspoon of cinnamon (this makes cinnamon sugar). Sprinkle 1 tablespoon of this sugar equally over the two slices of toast. Then add the remaining Cinnamon Sugar to 1/4 cup sour cream making Cinnamon Sour Cream that you spoon on top of the French toast.
Using French bread instead of regular loaf bread gives the egg mixture more texture to soak into without falling apart. Don’t you just hate picking up a slice of bread coated in eggs only to have it fall apart before you get it to the skillet. Try it with French bread, I think you’ll like the results.
This recipe for French toast isn’t real sweet, but it’s oh so tasty. The fluffiness of the eggs with the hint of cinnamon will have your mouth watering. If you give this a try, be sure to come back and let me know how it turned out for you or tag it with #thesurprisedgourmet if you post it. I’d love to know what you think of it
This delicious breakfast dish will bring the entire family to the table on the run
Ingredients
2 Large eggs
2 Slices of French bread
¼ Cup milk
¼ Teaspoon vanilla flavoring
Dab of butter
Splash of oil
CINNAMON SUGAR
3 Tablespoons sugar
1 Teaspoon cinnamon
CINNAMON SOUR CREAM TOPPING
2 Tablespoons Cinnamon Sugar
¼ Cup sour cream
Instructions
Use 2 eggs, ¼ cup of milk and ¼ teaspoon of vanilla flavoring and blend together in a deep dish.
This makes enough mixture for 2 slices of bread - using French bread (well, it is French toast after all). Cut 2 slices on the diagonal about an inch thick.
Dip each slice of bread in the mixture and then drop them in a hot non-stick skillet with a dab of butter and a splash of oil. Cooking on medium to medium-high, turn the bread slices after about 3 to 4 minutes when they're golden brown. Repeat on the other side and remove.
Instead of using syrup to top these off, use a Cinnamon Sour Cream Topping and a sprinkle of cinnamon sugar.
Combine 3 tablespoons of sugar and 1 teaspoon of cinnamon (this makes cinnamon sugar). Sprinkle a tablespoon of cinnamon sugar equally over the two slices of toast. Add ¼ cup sour cream to the remaining Cinnamon Sugar to make Cinnamon Sour Cream and spoon on the top.
Homemade Potato Salad is a ‘must’ for most family gatherings.
Nothing says summer outings quite like a big bowl of delicious Homemade Potato Salad. Even with the cooler temperatures on the horizon, this tasty dish adds to any gathering.
Potato salad is a staple of most any outdoor gathering, family get-together or social event. Because of that, you’ll find more ways to make potato salad than you could make in a year’s time. Some recipes are very basic and simple, while others are more complex and take a little more time to prepare.
My recipe is a simple one I’ve adapted over the years. I think it’s the way I put it together that is a bit different than most potato salads you come across in the South. I don’t put all my ingredients together and mix them. Using all the ingredients except the potatoes, I make a dressing that I pour over the potatoes and fold in.
I start by peeling 5 medium Russet potatoes then slice and cut into cubes about 3/4 of an inch. I rinse these in cold water several times before putting them on the stove to cook on high. When they come to a boil, I cook them for about 6 to 7 minutes. You want them done, but not falling apart.
While the potatoes cook, I dice up 1/2 cup of onions and 1/2 cup of celery. I put 3 large eggs on to boil. Taking 2 large Roma tomatoes, I quarter them length-wise and seed them and cut them across into 1/4 inch slices.
Homemade Potato Salad goes with outdoor fun
I mix the onions, celery, and tomatoes with 1 tablespoon of Dijon mustard, 1 teaspoon of celery seed, 1 1/2 tablespoons of dried parsley, 3/4 cup of mayonnaise, and 1 1/4 cup of sweet pickle relish for a tasty dressing. I dice 2 of the hard boiled eggs and add that to the dressing mixture. I slice the other egg and use it for a garnish on top of the potato salad.
When the potatoes are done, I drain them and let them stand for a few minutes to cool off. Next place the potatoes in a bowl and pour the dressing mixture over them. Stir the dressing and potatoes together gently. You don’t want to break the potatoes apart otherwise it will turn into a dish more like mashed potatoes rather than potato salad.
Homemade Potato Salad is a tasty meal on its own
Place the egg slices over the top of the potato salad and then sprinkle with paprika, if desired.
This savory dish makes a great addition to any meal (indoors or out), as well as being a tasty course all on its own.
Thanks for dropping in today. Does your family have a favorite potato salad recipe? Is potato salad one of those dishes that is a ‘must’ at every family get-together? I hope you’ll try this recipe and come back to let me know how it turned out for you or just tag it #thesurprisedgourmet if you post about it. I’d love to know how it goes.
This tasty Homemade Potato Salad is a 'must' for all your family gatherings.
Ingredients
5 Medium Russet potatoes, peeled and cubed
3 Large eggs
½ Cup diced onion
½ Cup diced celery
1¼ Cup sweet pickle relish
¾ Cup mayonnaise
1 Tablespoon Dijon mustard
1 Teaspoon celery seed
1½ Tablespoons dried parsley
2 Large Roma tomatoes, quartered and sliced
Paprika (if desired)
Instructions
Start by peeling 5 medium Russet potatoes then slice and cut into cubes about ¾ of an inch. Rinse these in cold water several times before putting them on the stove to cook on high. When they come to a boil, cook them for about 6 to 7 minutes. You want them done, but not falling apart.
While the potatoes cook, dice up ½ cup of onions and ½ cup of celery. Put 3 large eggs on to boil. Taking 2 large Roma tomatoes, quarter them length-wise and then seed and cut them crosswise into ¼ inch slices.
Mix the onions, celery, and tomatoes with 1 tablespoon of Dijon mustard, 1 teaspoon of celery seed, 1½ tablespoons of dried parsley, ¾ cup of mayonnaise, and 1¼ cup of sweet pickle relish for a tasty dressing. Dice 2 of the hard boiled eggs and add that to the dressing mixture. Slice the other egg and use it for a garnish on top of the potato salad.
When the potatoes are done, drain them and let them stand for a few minutes to cool off. Next place the potatoes in a bowl and pour the dressing mixture over them. Stir the dressing and potatoes together gently. You don't want to break the potatoes apart otherwise it will turn into a dish more than mashed potatoes rather than potato salad.
Place the egg slices over the top of the potato salad and then sprinkle with paprika, if desired.
Stuffed mushrooms pair well with steamed broccoli and corn on the cob
Stuffed mushrooms are another one of those dishes that can be prepared in so many various ways that you just can’t go wrong.
Mushrooms are a hit at our house no matter how they’re prepared. I decided to stuff some the other evening, but wanted something different in them. As I gathered my usual suspects of ingredients, I saw a container of a fresh dried herb we had and thought, ‘Why not?’
I started by peeling one small carrot, then used the peeler to cut thin slices of the carrot that I then chopped into confetti. This made about 1/4 cup. Next I finely chopped a white onion for 3 tablespoons.
Stuffed mushrooms sprinkled with cheese ready for the oven
Using 12 ounces of white mushrooms, I cleaned them with a damp cloth and then removed the stems by simply pulling them out. People have different thoughts when it comes to washing mushrooms. Some say you should just dust them with a paper towel, others say wipe them with a damp cloth, and others say you should give them a good wash under the faucet. Since mushrooms soak up water, I like to just wipe mine off with a damp cloth.
After removing the stems, I cut the holes a little more to allow additional room for filling. I finely chopped the extra mushrooms I removed, along with the stems.
I put the chopped mushrooms, onions, and carrots into a heated skillet on medium heat with 2 tablespoons of butter and 2 tablespoons of Canola oil. I added a pinch of freshly ground black pepper, a pinch of freshly ground Kosher salt, stirred well and sautéed for 3 minutes. Next I added 1 tablespoon of minced garlic (I use Spice World) and sautéed another 2 minutes. Then came time for the fresh dried herb — I added 1/2 teaspoon of sage that I had rubbed into a powder, mixed well and cooked for 5 more minutes.
Meanwhile, I had buttered a 3 quart casserole dish. When the mixture in the skillet was done, I poured it into a bowl adding 3 tablespoons of dried bread crumbs, 1/4 teaspoon of Kosher salt, and 2 tablespoons of grated Parmesan cheese (you could use freshly grated Parmesan).
Combining the ingredients well, I filled the mushroom caps with the mixture, placed them in the casserole dish and sprinkled with shredded cheese. I placed them in a preheated 350 degree oven for 20 minutes. You may need to cook your mushrooms a little longer depending on their size and the temperature of your oven. This makes about 5 to 6 servings.
Before I put the mushrooms in the oven, I decided to prepare corn on the cob to go with it.
Corn on the Cob baked in the oven
Pulling back the shucks on the corn, I removed the silks. Next I liberally rubbed a stick of cold butter over each cob. Once they were coated in butter, I sprinkled each with freshly ground Kosher salt, Italian Seasoning, and paprika. I pulled the shucks back down over the corn, wrapped them separately in aluminum foil and placed them on the middle rack of the 350 degree oven. I baked these for 30 minutes. Here again, your baking temperature could be different depending on the size of the corn cob and your oven.
To round out the meal I took a head of broccoli and cut it into florets. You can keep the stem and use it for stock or simply cut it into pieces to use too. This time I just discarded it. I sautéed the florets in a skillet with 2 tablespoons of butter and a touch of Canola oil (about a tablespoon) making sure all the broccoli was covered with the butter/oil. After cooking for 5 minutes, I put a lid on the skillet, turned the heat to simmer and let the broccoli steam for another 3 minutes.
This is how a taste for stuffed mushrooms turned into a complete meal. Thanks for stopping by. If you try one or all of these recipes, come back and tell us how it was or tag it with #thesurprisedgourmet. I’d love to know how it turns out for you.
This yummy dish goes well with steamed broccoli and baked corn on the cob
Ingredients
12 Ounces white mushrooms
¼ Cup carrot (peeled, sliced and turned into confetti)
3 Tablespoons finely chopped onion
2 Tablespoons butter
2 Tablespoons Canola oil
1 Tablespoon minced garlic
½ Teaspoon fresh dried sage (made into a powder)
3 Tablespoons bread crumbs
2 Tablespoons grated Parmesan cheese
Freshly ground black pepper (to taste)
Freshly ground Kosher salt (to taste)
Shredded cheese for topping (optional)
Instructions
Preheat oven to 350 degrees.
Started by peeling one small carrot, then used the peeler to cut thin slices of the carrot , chop that into confetti. This made about ¼ cup. Next finely chopped a white onion for 3 tablespoons.
Using 12 ounces of white mushrooms, clean them with a damp cloth and then removed the stems by simply pulling them out.
After removing the stems, cut the holes a little more to allow additional room for filling. Finely chop the extra mushrooms removed, along with the stems.
Put the chopped mushrooms, onions, and carrots into a heated skillet on medium heat with 2 tablespoons of butter and 2 tablespoons of Canola oil. Add a pinch of freshly ground black pepper, a pinch of freshly ground Kosher salt, stirred well and sautéed for 3 minutes. Next add 1 tablespoon of minced garlic and sautéed another 2 minutes. Then add ½ teaspoon of sage rubbed into a powder, mixed well and cooked for 5 more minutes.
Meanwhile, butter a 3 quart casserole dish. When the mixture in the skillet is done, pour it into a bowl adding 3 tablespoons of dried bread crumbs, ¼ teaspoon of Kosher salt, and 2 tablespoons of grated Parmesan cheese (you could use freshly grated Parmesan).
Combining the ingredients well,fill the mushroom caps with the mixture, placed them in the casserole dish and sprinkled with shredded cheese. Place them in a preheated 350 degree oven for 20 minutes. You may need to cook your mushrooms a little longer depending on their size and the temperature of your oven.
