Sloppy Joes – Simple and Delicious

I keep forgetting to post this quick weekday recipe.  Under an hour and you will have a delicious Sloppy Joe Sandwich.  One thing I do during the week is chop my veggies and set out my ingredients in the morning before I leave for work.  No prep work when I walk in the door from my 8 hour day.  Everything is out and ready to go. All I have to do is prepare the meal. Simple and Delicious!!

Sloppy Joes
(compliments Allrecipes)

1 1/2 pounds ground beef
1 small onion, chopped
2 cloves garlic, minced
1 green pepper, chopped bite size pieces
2 cups water
3/4 cup ketchup
1 teaspoon Worcestershire Sauce
2 Tablespoons brown sugar
1 teaspoon dijon mustard (I have used yellow and brown mustard too)
1 teaspoon salt (or to your taste)
1/2 teaspoon ground black pepper

Directions

  1.  Place ground beef and onion in a large skillet. Turn heat to medium and cook and stir the mixture constantly until the feef is browned and forms small crumbles, about 10 minutes,
  2. Stir in garlic and green bell pepper; cook until softened, 2-3 minutes.  Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.
  3. Mix in ketchup, Worcestershire sauce, brown sugar, mustard, salt and pepper.  Add 1/2 to 1 cup water and return mixture to a simmer.  Reduce heat to low and simmer, stirring occasionally, until the liquid has evaporated and the mixture is thick, about 40 minutes.
  4. Season with salt and pepper.  If you want a bite add cayenne to taste.

That’s it. Serve on a roll.  For myself, I serve over rice.  Kent has as a sandwich.  Salad is our side.  ENJOY!

 

 

Chicken Paprikash with Buttered Noodles – Hungary

How many of you out there make the same chicken dishes over and over again?  I know I do.  The last few weeks I have been looking for different dishes to make.  Main factor for me to even consider the recipe – they have to look like they are SIMPLE and delicious.  Simple to me means not too many ingredients. I know the delicious part won’t happen until we taste it.  During the week it is most important that it is SIMPLE.  I really like recipes that don’t leave me in my kitchen until 9pm on a weekday.  Also, sometimes I have to improvise.  I did not have any noodles in the house so I used Fettuccine.  (I always have pasta!) Here is a SIMPLE and delicious recipe from Hungary.

Chicken Paprikash with Buttered Noodles

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2 pounds bone in, skin on chicken thighs (6-8 larger sized.  I had boneless, skinless thighs.  I pulled a couple of bone in, skin on thighs out of the freezer.)
Kosher salt and freshly ground pepper
1 large onion, chopped
4 garlic cloves, chopped
3 Tablespoons butter, divided
3 Tablespoons sweet /Hungarian Paprika
1/4 teaspoon cayenne pepper
1 15 ounce can crushed tomatoes
2/3 cup water
1/2 cup sour cream, warmed to room temperature
1/2 cup parsley leaves, chopped

Directions

  1.  Preheat oven to 300 degrees. Take sour cream out of fridge – it needs to come to room temperature.
  2. Chop your onions and garlic.  (I also measured out all ingredients.  Makes it a lot easier when you have everything all set out to go.)
  3. Place chicken thighs on a plate and pat dry with paper towels.  Season both sides with salt and pepper.  Heat a large ovenproof skillet over medium hight heat.  Add 1 Tablespoon butter swirl to melt.
  4. Add chicken to pan skin side down.  4 minutes per side.  Remove to plate.  Pour excess fat in heat proof bowl.  Leave a little oil in the pan for the onions and garlic.
  5. Add chopped onions and garlic and saute until translucent.
  6. Add paprika and cayenne pepper, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix together.  (Have the tomatoes near by.  You don’t want to burn this combo.)  Once mixed all together add the tomatoes.
  7. After adding the tomatoes, add another 1/2-1 teaspoon salt and some pepper along with the 2/3 cup water.  Mix together.
  8. Add the chicken thighs back to the sauce, nestling into the liquid but not submerging (you want the skin exposed sit it stays crispy.)
  9. Transfer skillet into oven and roast until fully cooked.  35-40 minutes.
  10. Halfway through cooking start a pot of water on the stove and make your noodles.  Drain the noodles and add 2 Tablespoons butter and toss to coat until the butter is melted and the noodles are coated.  Add some salt and pepper along with 1/2 of the chopped parsley.
  11. Remove skillet from oven.  Take out the chicken and place on a plate.  Take 1/4 cup of tomato sauce and put in a bowl. Add 1/2 cup of sour cream and mix together.  Add to tomato sauce and stir until fully mixed.  Taste the sauce to see if you want to add any more salt.  Arrange chicken thighs along with juices back in the skillet and top with remaining chopped parsley.  Serve over noodles.IMG_E6635

Simple and Delicious.  Enjoy!!

Thanksgiving 2017 – My 2 cents

It has only taken me 3 months to post my Thanksgiving 2017 memories.  This post is more for me than anyone else.  Thanksgiving is my absolute, favorite day of the year.  I didn’t take too many pics but the memories are always in my mind.  This was the first year of my life without either of my parents to visit or call and wish a Happy Thanksgiving and tell them how much I loved them.  I am thankful every single day for the love of my parents.  They are the ones who made me realize family is so important.  The many Thanksgivings spent with the Caruso’s leave fond memories.  I am also thankful for the love of my husband and my kids and their partners.  I am a very fortunate lady, that is for sure!

As far as the day, this was a very smooth running year in my kitchen.  With help from the kids; Eric brought the mashed potatoes, Martin made a fruit salad, Paige brought sweet potato crisp and Rachel brought apple pie. Their help made it a much less stressful day in my kitchen.  Thank you guys!!

Thanksgiving 2017

 

 

I ended up getting a Butterball turkey at a local grocery store instead of getting a Heritage turkey.  You know what?  It was delicious.  I used an herb butter recipe that I rubbed on the turkey before putting it into the oven.  Delish!

As always I lightly stuff the cavity with stuffing. Kent likes stuffing from the bird. If I didn’t do this he would not be a happy camper.  I also bake the stuffing in a baking dish separate from the bird.  For the stuffing this year I made with a mix of Pepperidge Farm White, Wheat and Marble Rye.  Cut into cubes and toasted the bread in the oven versus letting them sit out over night.  That worked out just fine.  fullsizeoutput_399No need to leave out for 3 days to get stale!!

One thing I did differently this year was I made the stock for the gravy and stuffing the night before.  5BC22325-6B41-44ED-9E8C-C48B10AF2E79That was a great idea and I will do that every year.  I never realized how much time that takes.

I made a Butterflake Herb Loaf bread.   IMG_6387 This was a hit.  I found that recipe on King Arthur Flour website.  It takes some time but well worth it.

Our Thanksgiving table had great conversation, food and family.  We all agreed dinner was delicious and we are very thankful for each other.  It’s a new year. Let’s see what next Thanksgiving will bring. Ciao!!

 

 

 

Salmon with Sesame-Soy Glaze

I have been making this recipe for years.  Martin is the one who enjoys salmon in our family.  I figured I better get this recipe posted when he told me he checked our blog and he couldn’t find it. YIKES!! His new diet craze thought of the moment is Pescetarian. What’s that you ask? Yeah, I did too.  A Pescetarian is someone who eats fish and no other meat.  Whether you eat meat or just fish you will enjoy this recipe;

Salmon with Sesame-Soy Glaze

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Ingredients for Glaze

1/4 cup of soy sauce
1 Tablespoon rice vinegar
2 Tablespoons mirin
1 1/2 teaspoons cornstarch
1 teaspoon vegetable oil
2 teaspoons minced fresh ginger (Don’t have on hand? Use 1 teaspoon ginger spice.)
1 Tablespoon sesame seeds, toasted (I do this if I am in the mood or should I say – not often)
1 teaspoon sesame oil
1 filet, salmon

Directions

  1. Mix the soy sauce, rice vinegar, mirin and cornstarch together in a small bowl.
  2. Heat the vegetable oil in a small saucepan over medium high heat until hot.
  3. Add the ginger and cook until fragrant but not browned (30 seconds).
  4. Give the soy mixture a quick stir and pour it into the saucepan.  Bring to a light boil and reduce the heat to low; cook another minute or until the glaze is thick and clear.
  5. Remove the pan from the heat and transfer the mixture to a heatproof bowl.
  6. Stir in sesame oil (and the seeds if you toasted them.)
  7. If you decide to toast the sesame seeds; place them in a small skillet over medium heat and toast for 7-10 minutes, or until the become golden and fragrant.

Cook your salmon anyway you want; grill, pan fry, bake. Add the glaze, both sides at the last couple of minutes. Serve.

Helpful tip – Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. After 6-8 minutes of cooking, check for doneness, by taking a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done. It should not however, look raw. Internal temperature should be 145 degrees. 

Simple and Delicious!  Enjoy!!