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.
When it comes to a hearty meal, it doesn’t get much better than Stuffed Pork Chops with Fixings. Especially if those fixings are roasted carrots and twice baked potatoes.
Preheat the oven to 350 degrees.
Take two 1 1/2-inch thick boneless pork chops and season on both sides with onion powder, garlic salt, paprika and fresh ground Kosher salt. Set chops aside for about an hour as you prepare the rest of the meal.
Next prepare your stuffing mixture. Mix together 2 cooked sausage patties (finely chopping), 1/4 cup dried homemade bread crumbs (can use bought if you prefer), 1/4 teaspoon celery seed, 2 teaspoons dehydrated onions, 1 tablespoon dried parsley, 1/4 cup shredded pizza blend cheese, and 1/2 cup mayonnaise. When the mixture is combined completely, set aside.
Stuff the pork chops carefully as not to overdo
After the chops have rested, cut each one down the middle like you would a baked potato. Be sure not to cut all the way through. Next cut a pocket on each side of the chop to expand it further. Now you can stuff the two side pockets, as well as the main pocket.
If you like, you can put a dash of olive oil in a hot skillet and brown the chops on the bottom and sides. You have to be extra careful when browning the sides not to lose any of the filling mixture.
Place the chops on a baking dish, cover with foil and bake 40 minutes. Uncover and test the meat for doneness. Cook, uncovered, for 5 to 10 minutes depending on how you like your chops cooked.
You can place your carrots and potatoes in the oven when you put the chops in.
Stuffed Pork Chop sliced and ready to eat
For roasted carrots, put 6 carrots in a baking dish. Mix together 1 teaspoon olive oil, 1 tablespoon butter and 2 tablespoons balsamic vinegar. Pour over carrots and roast until tender.
Once you have baked your 2 potatoes, cut in half and remove the potato being careful not to tear the skins. Put the empty skins in the oven for a few minutes to crisp them. Combine the potatoes with 1/4 cup grated Parmesan cheese, 3 tablespoons melted butter, 3/4 cup milk, 2 tablespoons mayonnaise, 2 tablespoons sour cream, 2 teaspoons fresh ground Kosher salt, and 1/4 teaspoon fresh ground black pepper. Mix items well and put back into the skins. Place newly stuffed potatoes in the 350 degree oven for 15 to 20 minutes.
The Stuffed Pork Chops with Fixings (twice stuffed baked potatoes and roasted carrots) should all be done about the same time. This is a delicious meal that will have your taste buds savoring every morsel.
Do you enjoy Stuffed Pork Chops with Fixings? If so, how do you prepare your pork chops? Do you have a special stuffing mixture? If you give this a try, be sure to stop back by and let me know how it turned out.
This is a hearty meal the entire family will enjoy.
Ingredients
2 (1½-inch) boneless pork chops
Onion powder, to taste
Garlic salt, to taste
Paprika, to taste
Fresh ground Kosher salt, to taste
STUFFING MIXTURE
2 Cooked sausage patties (finely chopped)
¼ Cup dried homemade (or bought) bread crumbs
¼ Teaspoon celery seed
2 Teaspoons dehydrated onions
1 Tablespoon dried parsley
¼ Cup shredded pizza blend cheese
½ Cup mayonnaise
ROASTED CARROTS
6 Carrots
1 Teaspoon olive oil
1 Tablespoon butter
2 Tablespoons balsamic vinegar
TWICE STUFFED BAKED POTATOES
2 Potatoes
¼ Cup Parmesan cheese
3 Tablespoon butter, melted
¾ Cup milk
2 Tablespoons mayonnaise
2 Tablespoons sour cream
2 Teaspoons fresh ground Kosher sale
¼ Teaspoon fresh ground black pepper
Instructions
Preheat the oven to 350 degrees.
Take two 1½-inch thick boneless pork chops and season on both sides with onion powder, garlic salt, paprika and fresh ground Kosher salt. Set chops aside for about an hour as you prepare the rest of the meal.
Next prepare your stuffing mixture. Mix together 2 cooked sausage patties (finely chopped), ¼ cup dried homemade bread crumbs (can use bought if you prefer), ¼ teaspoon celery seed, 2 teaspoons dehydrated onions, 1 tablespoon dried parsley, ¼ cup shredded pizza blend cheese, and ½ cup mayonnaise. When the mixture is combined completely, set aside.
After the chops have rested, cut each one down the middle like you would a baked potato. Be sure not to cut all the way through. Next cut a pocket on each side of the chop to expand it further. Now you can stuff the two side pockets, as well as the main pocket.
If you like, you can put a dash of olive oil in a hot skillet and brown the chops on the bottom and sides. You have to be extra careful when browning the sides not to lose any of the filling mixture.
Place the chops on a baking dish, cover with foil and bake 40 minutes. Uncover and test the meat for doneness. Cook, uncovered, for 5 to 10 minutes depending on how you like your chops cooked.
You can place your carrots and potatoes in the oven when you put the chops in.
For roasted carrots, put 6 carrots in a baking dish. Mix together 1 teaspoon olive oil, 1 tablespoon butter and 2 tablespoons balsamic vinegar. Pour over carrots and roast until tender.
Once you have baked your 2 potatoes, cut in half and remove the potato being careful not to tear the skins. Put the empty skins in the oven for a few minutes to crisp them. Combine the potatoes with ¼ cup grated Parmesan cheese, 3 tablespoons melted butter, ¾ cup milk, 2 tablespoons mayonnaise, 2 tablespoons sour cream, 2 teaspoons fresh ground Kosher salt, and ¼ teaspoon fresh ground black pepper. Mix items well and put back into the skins. Place newly stuffed potatoes in the 350 degree oven for 15 to 20 minutes.
A Meat and Potatoes Meal will be a winner with family and friends
Sometimes you just want to serve a good old Meat and Potatoes Meal to your family.
Combining a beef shoulder roast with carrots and mashed potatoes results in a scrumptious meal for family and friends. It’s a simple meal loaded with flavor.
Begin by marinading a 1 1/2 pound beef shoulder roast (or any type roast you desire) overnight. You can use balsamic vinegar, liquid smoke and Worcestershire sauce to marinade the roast. The amounts of these ingredients depends on your taste.
Next morning put the roast in a slow cooker and add enough water to almost cover the meat. Add 1 pack of instant onion soup mix, cover and cook on low for 8 hours.
When you remove the roast from the slow cooker, pour the juice and scrapings into a sauce pan. Turn on high heat and add 2 tablespoons butter. In a cup, mix 2 tablespoons corn starch and 4 tablespoons water thoroughly to make a slurry. When the pan juice begins to boil, add the corn starch mixture and let it return to a boil to thicken. Use a whisk to blend as it thickens to make sure everything is smooth. When it thickens to the desired consistency, take off heat and spoon over the roast.
Carrots
Beef Shoulder Roast is the focus of the Meat and Potatoes Meal
When it comes to carrots they can be prepared in so many wonderful ways. The quick and easy way is always a winner.
Wash carrots and cut diagonally into 1-inch chunks until you have 2 cups. Put in sauce pan, cover with water and boil until tender. When done, drain and add 2 tablespoons butter, 1 tablespoon dark brown sugar and 1 tablespoon balsamic vinegar Mix well and serve.
Potatoes
Potatoes always make a delicious side dish. Peel and dice 6 medium potatoes. Put in sauce pan, cover with water and bring to a boil. Let the potatoes boil on medium high for 10 minutes. When done, drain and add 2 tablespoons butter, 1/4 cup mayonnaise, 1/4 cup sour cream, 1/4 cup cottage cheese, and fresh ground kosher salt and black pepper to taste. Use a potato masher to mash everything together until you get to the consistency you want. Add 1/4 cup milk, mix well and serve.
Combing these dishes makes for a delicious meal that everyone will enjoy.
Thanks for stopping by today. Hope you’ll give this a try. If you do, be sure to stop back by and let me know how it went or if you post it online add the tag #thesurprisedgourmet. I always like knowing how it turns out. Do you have a favor meat and potatoes meal?
2 Cups carrots, washed and cut diagonally into 1-inch chunks
2 Tablespoons butter
1 Tablespoon dark brown sugar
1 Tablespoon balsamic vinegar
POTATOES
6 Medium potatoes, peeled and diced
2 Tablespoons butter
¼ Cup mayonnaise
¼ Cup sour cream
¼ Cup cottage cheese
¼ Cup milk
Fresh ground kosher salt (to taste)
Fresh ground black pepper (to taste)
Instructions
Begin by marinading a 1½ pound beef shoulder roast (or any type roast you desire) overnight. You can use balsamic vinegar, liquid smoke and Worcestershire sauce to marinade the roast. The amounts of these ingredients depends on your taste.
Next morning put the roast in a slow cooker and add enough water to almost cover the meat. Add 1 pack of instant onion soup mix, cover and cook on low for 8 hours.
When you remove the roast from the slow cooker, pour the juice and scrapings into a sauce pan. Turn on high heat and add 2 tablespoons butter. In a cup, mix 2 tablespoons corn starch and 4 tablespoons water thoroughly to make a slurry. When the pan juice begins to boil, add the corn starch mixture and let it return to a boil to thicken. Use a whisk to blend as it thickens to make sure everything is smooth. When it thickens to the desired consistency, take off heat and spoon over the roast.
Carrots
When it comes to carrots they can be prepared in so many wonderful ways. The quick and easy way is always a winner.
Wash carrots and cut diagonally into 1-inch chunks until you have 2 cups. Put in sauce pan, cover with water and boil until tender. When done, drain and add 2 tablespoons butter, 1 tablespoon dark brown sugar and 1 tablespoon balsamic vinegar Mix well and serve.
Potatoes
Potatoes always make a delicious side dish. Peel and dice 6 medium potatoes. Put in sauce pan, cover with water and bring to a boil. Let the potatoes boil on medium high for 10 minutes. When done, drain and add 2 tablespoons butter, ¼ cup mayonnaise, ¼ cup sour cream, ¼ cup cottage cheese, and fresh ground kosher salt and black pepper to taste. Use a potato masher to mash everything together until you get to the consistency you want. Add ¼ cup milk, mix well and serve.
There’s something about the coming fall that makes a person think of apples and especially good old-fashion yummy apple cobbler.
If you can’t get to an apple festival or an orchard and the apples in your local market don’t suit your taste, you can always find delicious apple pie filling in a can. The fun part is adding a few extra ingredients to make it your own.
The other night we had a taste for something sweet so I decided to make an apple cobbler, but didn’t want to make a crust. I took a 16.3 ounce can of Pillsbury Homestyle Southern Biscuits and cut each biscuit in half. I generously buttered an 8 X 8 X 1 3/4 casserole dish and layered half the biscuits in the bottom.
I mixed 1/2 teaspoon ground cinnamon, 2 tablespoons of sour cream, 1/3 teaspoon of balsamic vinegar, 2 tablespoons of milk, and a can (2 1/3 cups) of apple pie filling.
I poured that mixture over the biscuits and topped it with the other biscuit halves. Next I took a sharp knife and scored the tops of the biscuits. I added a dot of butter to each biscuit and sprinkled cinnamon and sugar over that.
A dish of apple cobbler always hits the spot
I placed the dish in a preheated 350 degree oven and baked it for 25 minutes. At that time, I removed the dish and covered it with aluminum foil and returned it to the oven for another 15 minutes. Once again I took the dish from the oven, removed the foil and placed it back in the oven for another 10 minutes. I tested the cobbler at the end of the 10 minutes and determined it was ready to eat. Since oven temperatures vary, you make need to cook it 10 or 15 minutes more to make sure the interior of the cobbler is completely done.
Since we’re trying to cut down on sweets and didn’t have any ice cream in the freezer, I came up with a Cinnamon Sour Cream mix to top off the cobbler. I mixed 1/4 cup of sour cream, 2 tablespoons of sugar and 1 teaspoon of cinnamon. When the mixture was well blended, I spooned a couple of dollops on top of the apple cobbler I had placed in bowls.
This is a delicious dessert that can be enjoyed by family and friends as everyone gathers to watch afternoon football games or those last-minute surprise picnics in the park.
Thanks for dropping by today. If you give this a try, come back and tell me what you think of it or tag it with #thesurprisedgourmet. I’d love to know how it turned out for you.
This yummy dessert brings to mind fall, football games, festivals, trips to the market, and outdoor activities with friends and family
Ingredients
1 Can (2⅓ cups) apple filling
½ Teaspoon ground cinnamon
2 Tablespoons sour cream
⅓ Teaspoon balsamic vinegar
2 Tablespoons milk
1 can (16.3 ounces) Pillsbury Homestyle Southern Biscuits
Butter (to taste)
Extra cinnamon (to taste for sprinkling)
Sugar (to taste for sprinkling)
Instructions
Preheat oven to 350 degrees.
Butter an 8 X 8 X 1¾ casserole dish . Split biscuits in half. Using one half of the biscuits layer the bottom of the pan.
Mix pie filling, ½ teaspoon cinnamon, 2 tablespoons sour cream, and ⅓ teaspoon balsamic vinegar together and pour over biscuits in the pan. Cover mixture with remaining biscuits.
Take a sharp knife, score down the top of biscuits. Top each biscuit with a dot of butter and sprinkle with cinnamon and sugar to taste.
Place in preheated oven and bake for 25 minutes. Remove, cover with aluminum foil and bake another 15 minutes. Remove once again, uncover and return to oven for 10 more minutes. Test to make sure cobbler is done after 10 minutes as oven temperatures vary and cook time may need to be adjusted.
Taste great topped with ice cream or Cinnamon Sour Cream (1/4 cup sour cream, 2 tablespoons sugar and 1 teaspoon cinnamon mixed together).
Do you sometimes find your refrigerator is filled with the past week’s leftovers, but not enough of any one thing to really make a meal?
As long as the leftovers are fresh, you don’t want to throw them out. That’s not only a waste of food, but a waste of money too.
If your family tires quickly of leftovers then it’s time to get a little creative and see what you can prepare from what you’ve got left. With a little imagination and the leftovers, you soon have a new dish to serve your family.
I gave this a try recently when I found a leftover chicken croquette in the refrigerator, but not enough for a complete meal. Checking further I found I had my usual stock of staple ingredients: minced garlic, celery, and onions. I also had a small portion of leftover mashed potatoes.
As I was putting the food out on the counter to see what I could pull together, I decided to add a can of diced tomatoes and a can of mixed vegetables. Looking over the ingredients I wasn’t sure what I was going to put together and then it came to me — my own take on Chicken Gumbo.
Next I added a tablespoon of minced garlic (I use Spice World brand), a can of diced tomatoes (I didn’t drain these), a 1/2 teaspoon fresh ground black pepper and the crumbled chicken croquette. I gave all that a good stir and added 1/2 cup mashed potatoes, 2 cups of water, 2 teaspoons of powdered chicken bouillon, a can of mixed vegetables (didn’t drain these either), and a tablespoon of balsamic vinegar.
I stirred all this together, making sure it was well incorporated and then I let it simmer for about 20 to 25 minutes. I checked it often and gave it a stir. It ended up cooking for about 30 minutes total.
I poured the gumbo into bowls and topped it off with shredded Mozzarella cheese. Shaved fresh Mozzarella would have been great on it, but unfortunately there wasn’t any in the refrigerator. I also served it with a couple of slices of toasted cheese bread, about 1/2 inch thick. The bread really isn’t necessary, but we found that it was a great way to make sure we got every last drop of the gumbo.
This recipe of mixed leftovers is a good way to use what’s in your refrigerator and have a delicious meal too. You take a few leftover items, combine them and ‘awesomize’ a new dish.
Do you have a gumbo recipe you’d like to share? What do you do with your leftovers or do you even have leftovers?
Next add a tablespoon of minced garlic, a can of diced tomatoes (don't drain), a ½ teaspoon fresh ground black pepper and the crumbled chicken crochets. Give all that a good stir and add ½ cup mashed potatoes, 2 cups of water, 2 teaspoons of powdered chicken bouillon, a can of mixed vegetables (don't drain), and a tablespoon of balsamic vinegar.
Stir all this together, making sure it is well incorporated and then let simmer for about 20 to 25 minutes. Check often and give it a stir. Can take up to 30 minutes depending on stove temperature.
Pour into bowls and top with shredded Mozzarella cheese and serve with toasted cheese bread.
