Sloppy Joe Boats

I got inspired to create this recipe while watching my friends on The Chew earlier this week. They were putting something in scooped out baked potos for a Super Bowl dish, and I thought 'hey. why not do this with sloppy joe stuffing?' Here it is and yes, it was a hit with my home team.

INGREDIENTS
9 baker potatoes, baked at 395 for an hour
1 # 85/15 ground beef, browned
1 cup ketchup
1/3  to 1/2 cup canned, seasoned diced tomatoes with their juice
2 TBSP brown sugar
3 tsp dry mustard
3 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp sea salt
4 green onions, sliced thin - both white and green parts - just chop off ends
1/3 - 1/2 cup shredded cheddar cheese

STEPS
1. Get potos baking. When they are half-way done, brown your meat.
2. I browned our meat in the cast iron skillet used earlier in the day (when I made Sirloin Hollandaise Egg Brunch to brown the sirloin). The seasonings in the skillet were great to mix in with the meat.
3. As the beef browns, combine the sugar, mustard, W sauce, powders and salt with the ketchup and diced tomatoes. After the beef browns, add this mixture and combine well. Stir in green onions.
4. Once potos are baked, remove from oven, slice in half lengthwise and cool about 10 minutes. Place on a jelly roll pan lined with Parchment paper. Scoop out the insides of the potatoes and save to make mashed potatoes tomorrow.
5. Fill each potato with 2+ packed TBSPs of the meat mixture (use it all up) and return to 350 degree oven for 5 minutes to heat through. Turn off oven. Top each tater with a large pinch of cheddar cheese and place in oven for 7 more minutes to gently melt the cheese using the still-warm oven.

This is a fun alternative to hamburger buns and healthy, too. Great game day finger food or party appetizer. Spot gives this 3 paws and my guys give it a 4.

Skillet Pizza Part II

We couldn't decide what we wanted for dinner the other night so I looked through my own cooking blog and was reminded about a Cast Iron Skillet Pizza I made so often last year the skillet remained on the counter for months. So down I went to the utility room to find that seasoned ol' skillet. Here's my latest version.

INGREDIENTS:
1 3/4 packages of refridgerator thin pizza dough
1 - 24 oz. jar of Classico Four Cheese pasta sauce
1 - 14 1/2 oz. can Del Monte Diced Tomatoes with Basil, Garlic and Oregano
2 medium Vidalia onions, chopped and sauteed
1 lb. ground round, browned, seasoned with Kosher salt and ground pepper to taste
1 cup fresh spinach leaves
1/2 cup shredded parmesan cheese
5 oz. (about 1 1/4 cups) shredded 3 Cheese Italian cheese (Parmesan/ Aisago/Romano mix)
8 oz. Gouda cheese, sliced thin
2 fresh tomatoes, thinly sliced

WHAT TO DO:
Preheat oven to 400. Fit the pizza dough in the skillet, tearing it to cover the bottom and sides. Remove excess dough from edges, fill any thin areas with the excess dough. Press firmly.

Layer in order:
Half the parmesan, half the ground beef, half the onions, the entire can of diced tomatoes, half the 3 Cheese Italian, Half the tomato slices, half the jar of Classico, half the spinach leaves and cover with half the sliced Gouda.

Repeat the layers one more time. Note: diced tomatoes are used only once. Finish with tomatoes and Gouda on top and sprinkle with remaining shredded parmesan.

Bake for 30 minutes or until golden brown. This will serve up to six generous servings. Keeps well for leftovers the next day too.

Because onions were involved, Spot "hid" under a table in our bedroom. We loved the new verson even better than the first! More of a winter dish so we'll wait til Fall to try it again.

Cottage Pie Christine

The recipe I tried tonite was inspired by Jane Leeves on the NATE SHOW yesterday. While I attempted to mostly follow her classic English recipe, I didn't have some ingredients and bought the wrong herbs. Plus, my ADD kicked in and I had to use up those mushrooms. Here's what happened and my boys loved it! Hearty and tasty even if it is a rainy December night. (Where's our snow?!!)


Prep Time: 60 Min.
Cook Times: 40 min.
Makes two pies … two dinners + leftovers?


INGREDIENTS:
2½ lbs. lean ground turkey
2 small red onions, diced
1 cup fresh mushrooms, diced
5-6 cloves garlic, minced
5 stalks celery, halved and chopped
15 baby carrots, chopped (or 3 carrots the old fashioned way)
5 twigs fresh Rosemary, chopped
¼ cup fresh basil, chopped
¼ - ½ cups fresh Thyme, chopped
Sea Salt
Fresh ground pepper from the pepper farm (hello Jim Gaffigan)
½ cup + Worcestershire sauce
1½ - 2 lbs. red potatoes
1 ½ cups beef stock
3-4 TBSP Wondra
1 ½ cups frozen peas
¼ to ½ cup heavy whipping cream
6 TBSP unsalted butter
Extra Virgin Olive Oil
½ cup shredded cheddar cheese (optional)


In large skillet, sauté onions in Extra Virgin Olive Oil til soft over medium heat. Add washed, diced mushrooms and garlic. Stir. Add celery and carrots. Stir. Add more oil as needed, keep the skillet on the dry side.

MULTITASK NOW: While sautéing, boil water in a large pot for the potatoes. When the water is crazy boiling, add washed, halved red potos and boil til soft, about 13 minutes.

Add turkey meat to skillet and brown. Add salt, pepper and fresh herbs. Stir in Worcestershire and mix well. Pour in beef stock and stir, then add Wondra 2 TBSP at a time until mixture is thick. Bring to boil. Simmer and add the peas.

If potos are done early, remove from heat add butter and cover. When mashing, add salt, pepper and heavy cream til a mixture thinner than straight mashed potatoes. Using hand masher, mix well. You want these potos thinner because you will spread them over two pans.

COOKING:
Using two pie or quiche pans, divide meat filling on bottom of both pans. Spread potatoes over meat filling. Top with cheese if desired.

Bake til cheese is melted and top is nearly bubbly and slightly browned at 350, about 40 minutes.


We have a lot of leftovers. That's good, no cooking later! I would add more Thyme, salt and pepper next time.

Spot was hiding so there are no paw ratings this time. She must have been hiding from her sin we have yet to discover...