Tag Archive for Dijon mustard

Sloppy Joe Sliders

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Sloppy Joe Sliders - The Surprised Gourmet

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 - The Surprised Gourmet

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.

Cucina Felice!

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Sloppy Joe Sliders

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Prep time: 

Cook time: 

Total time: 

Serves: 6-8 servings

A quick and easy meal
Ingredients
  • 1 Pound ground chuck
  • 1 Can (6 ounces) tomato pasta
  • 1 Cup water
  • 3 Tablespoons Worcestershire sauce
  • 2 Tablespoons balsamic vinegar
  • 1 Roma tomato (seeded, diced)
  • 1 Large garlic clove (minced)
  • ¾ Cup finely chopped onion
  • 1½ Teaspoons kosher salt
  • ¼ Teaspoon fresh ground black pepper
  • ¼ Teaspoon garlic powder
  • 1 Tablespoon dried minced onions
  • 1 Teaspoon Dijon mustard
  • 8 Slider rolls
Instructions
  1. 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.
  2. 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.

 

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Homemade Potato Salad

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Homemade Potato Salad - The Surprised Gourmet

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.

Bowl of Potato Salad - The Surprised Gourmet

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.

Potato Salad - The Surprised Gourmet

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.

Cucina Felice!

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Homemade Potato Salad

Prep time: 

Cook time: 

Total time: 

Serves: 6-8

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place the egg slices over the top of the potato salad and then sprinkle with paprika, if desired.

 

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