- 1 tablespoon?olive oil
- 1?small yellow onion, diced
- 1?large poblano pepper, cored and diced
- 4?cloves garlic, minced
- 2 teaspoons?each:?, chili powder, ground cumin
- 4 cups?vegetable broth
- 2?(15-ounce) cans black, pinto or white beans, rinsed and drained?(I used one can pinto and one can Great Northern beans)
- 1?(30-ounce) can hominy, rinsed and drained
- ? cup?(6 ounces) salsa verde
- 1 teaspoon?dried oregano
- 2 tablespoons?freshly-squeezed lime juice
- fine sea salt and freshly-ground black pepper
- toppings: chopped cilantro, crumbled tortilla chips, shredded cabbage, sliced avocado, sliced radishes and/or sour cream
- Saut¨¦ the veggies.?Heat the oil in a large stockpot over medium-high heat. Add the onion and poblano and saut¨¦ for 5 minutes, stirring occasionally, until softened. Add the garlic, ancho chili powder, chili powder, cumin and saut¨¦ for 2 minutes, stirring frequently.
- Simmer.?Add the vegetable broth, beans, hominy, salsa verde, oregano and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), cover, and simmer for 10 minutes.
- Finish.?Stir in the lime juice until combined. Taste and season with salt and pepper, or any additional spices that you might like, to taste.
- Serve.?Serve immediately, garnished with all of your favorite toppings, and enjoy!
Source: Gimme Some Oven
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Re: Sort of OT: Where I get my Recipes from
On Sunday, May 25, 2025 at 12:40:13 PM EDT, Sugar <sugarsyl71@...> wrote:
Hi Jen I tried to subscribe again but it told me I was already subscribed. When I tried to go back and enter your email It didn¡¯t let me, it said the following; About MarketGrow MarketGrow is your go-to destination for discovering delicious, healthy, and sustainable recipes tailored to your lifestyle. Our platform connects you with a vast array of seasonal recipes that prioritize fresh, locally-sourced ingredients, promoting both personal wellness and environmental sustainability Enter your email to register for The MarketGrow Daily Recipe Update Top of Form You have already subscribed to this mailing list! Bottom of Form ? ? ? "A day without a friend is like a pot without a drop of honey." -Winnie the Pooh ? ? Sugar ?
From: [email protected] <[email protected]> On Behalf Of Jen
Sent: Friday, May 23, 2025 4:46 PM
To: DailyRecipes <[email protected]>
Subject: [DailyRecipes] Sort of OT: Where I get my Recipes from ? For those of you wondering where I get my recipes from. Here it is and how you can join in the fun! and go to the heading that says "the Marketgrow Daily Recipe Update." You will get *a lot* of e-mails though! There's also a recipe list on
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Re: Sort of OT: Where I get my Recipes from
Hi Jen I tried to subscribe again but it told me I was already subscribed. When I tried to go back and enter your email It didn¡¯t let me, it said the following; About MarketGrow MarketGrow is your go-to destination for discovering delicious, healthy, and sustainable recipes tailored to your lifestyle. Our platform connects you with a vast array of seasonal recipes that prioritize fresh, locally-sourced ingredients, promoting both personal wellness and environmental sustainability Enter your email to register for The MarketGrow Daily Recipe Update Top of Form You have already subscribed to this mailing list! Bottom of Form ? ? ? "A day without a friend is like a pot without a drop of honey." -Winnie the Pooh ? ? Sugar ?
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From: [email protected] <[email protected]> On Behalf Of Jen
Sent: Friday, May 23, 2025 4:46 PM
To: DailyRecipes <[email protected]>
Subject: [DailyRecipes] Sort of OT: Where I get my Recipes from? For those of you wondering where I get my recipes from. Here it is and how you can join in the fun! and go to the heading that says "the Marketgrow Daily Recipe Update." You will get *a lot* of e-mails though! There's also a recipe list on
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DescriptionThis vibrant spring panzanella salad recipe features crispy sourdough croutons, roasted asparagus, fresh veggies, herbs, feta, and a lemony shallot vinaigrette. - 1?small (8-ounce) sourdough loaf, torn into bite-sized croutons?(about?6 cups?croutons)
- 1?bunch asparagus, sliced into?2-inch pieces?(with tough ends discarded)
- 3 tablespoons?olive oil, divided
- fine sea salt and freshly-ground black pepper
- 3 ounces?baby arugula
- 3?mini cucumbers, sliced
- 5?radishes, thinly sliced
- 1 cup?roughly-chopped fresh herbs?(I used a mix of basil, dill and mint)
- 1/2 cup?crumbled feta cheese
- Prep oven and baking sheet.?Heat oven to 400¡ãF. Line a large baking sheet with parchment paper.
- Cook the bread.?Add the croutons to a large mixing bowl and drizzle evenly with?2 tablespoons?of the olive oil. Toss to combine. Arrange the croutons in an even layer on the baking sheet and season generously with salt and pepper. Bake for 10-12 minutes, or until the croutons are lightly golden and crispy.
- Cook the asparagus.?While the croutons are baking, toss the asparagus with the remaining oil in the same mixing bowl until combined. Once the croutons have finished baking, transfer them to a large serving bowl. Add the asparagus to the same baking sheet, season with salt and pepper, then roast for 7-8 minutes or until crisp-tender.
- Toss.?Add the cooked asparagus, arugula, cucumbers, radishes, fresh herbs and feta cheese to the serving bowl and drizzle evenly with the shallot vinaigrette. Toss to combine.
- Serve.?Serve immediately and enjoy!
Source: Gimme Some Oven
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Hidden Veggie Marinara Sauce
 DescriptionThis delicious tomato marinara sauce tastes as good as usual, yet it¡¯s hiding lots of veggies and beans inside for extra protein. - 2 tablespoons?olive oil, divided
- 2/3 cup?diced white onion
- 1?large carrot, diced
- 1?medium red bell pepper, diced
- 1?medium zucchini, diced
- 5?large garlic cloves, minced
- 1?(6-ounce) can tomato paste
- 1 cup?cooked white beans, rinsed and drained?(Great Northern, cannellini, navy beans, etc)
- 1 teaspoon?each: dried oregano, fine sea salt
- 1/2 teaspoon?freshly-ground black pepper
- 1 cup?(1 ounce) freshly-grated Parmesan cheese
- Saut¨¦ the veggies.?Heat 1 tablespoon oil in a large nonstick saut¨¦ pan over medium-high heat. Add the onion and carrot and saut¨¦, stirring occasionally, for 4 minutes. Add the bell pepper, zucchini and the remaining oil. Saut¨¦ for 5-8 more minutes, stirring occasionally, until the vegetables are tender and lightly caramelized around the edges. Add the garlic and tomato paste and saut¨¦ for 2 more minutes, stirring frequently.?
- Blend.?Transfer the entire veggie mixture to a blender. Add beans, oregano, salt, pepper and ? cup water and pur¨¦e until completely smooth. (If need be, add in extra water so that the sauce can blend.) Add the Parmesan and pur¨¦e until smooth.
- Serve or store.?When combining the marinara with pasta, I recommend reserving and adding in some of the starchy pasta water (at least ? cup per 1 cup of the marinara) to thin out the marinara and help it cling to the pasta. Any leftover marinara can be refrigerated in a sealed container for up to 3 days or frozen for up to 3 months. Enjoy!
NotesTossing with pasta:?One batch of this mixed with a pound of pasta (after it has been cooked) will make for a pretty saucy pasta, similar to the photos above. Feel free to use less sauce if you prefer.
Source: Gimme Some Oven
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Sweet Vinegar ColeslawSweet Vinegar Coleslaw is a sweet and tangy non-mayo based coleslaw that makes a great addition to any bbq or picnic.? Prep Time15minutes?mins Cook Time5minutes?mins Refrigerate4hours?hrs Total Time4hours?hrs?20minutes?mins Course:?Side Dish Cuisine:?Southern Keyword:?summer, vegetarian ¿ªÔÆÌåÓýs:?8 ?Author:?Christin Mahrlig - 3/4?cup?sugar
- 3/4?cup?vegetable oil
- 3/4?cup?apple cider vinegar
- 1 1/2?teaspoons?celery seed
- 2?teaspoons?kosher salt
- 1?teaspoon?black pepper
- 1?medium?onion, thinly sliced
- 1/2?green bell pepper?thinly sliced
- 2?(16-ounce) bags?shredded coleslaw mix
Combine sugar, oil, and vinegar in a medium saucepan and bring to a boil. Reduce heat to medium. Stir to dissolve sugar. Add celery seed, salt and pepper. Add onion. Cook 1 minute. (Mixture should be gently simmering.) Add bell pepper. Cook 1 more minute. Remove from heat. Place cabbage mix in a large bowl. Pour hot sugar mixture over it. Stir to get it mixed in well. Let sit on counter until cabbage is wilted. Cover and refrigerate at least 4 hours or overnight.
Calories:?295kcal?|?Carbohydrates:?27g?|?Protein:?2g?|?Fat:?21g?|?Saturated Fat:?3g?|?Polyunsaturated Fat:?12g?|?Monounsaturated Fat:?5g?|?Trans Fat:?0.1g?|?Sodium:?605mg?|?Potassium:?251mg?|?Fiber:?3g?|?Sugar:?23g?|?Vitamin A:?140IU?|?Vitamin C:?49mg?|?Calcium:?59mg?|?Iron:?1mg
Source: Spicy Southern Kitchen
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Black and Blue BurgersBlack and Blue Burgers are stuffed with blue cheese crumbles and coated in blackening seasoning. Served on toasted buns with bacon, avocado slices, and special sauce, these gourmet burgers can't be beat. Course:?Dinner, Lunch, Main Dish Cuisine:?American Keyword:?grilled, ground beef ¿ªÔÆÌåÓýs:?4 - 2?pounds?ground chuck
- 4?ounces?crumbled blue cheese
- 8?slices?bacon,?cooked
- 1 1/2 to 2?tablespoons?blackening spice
- 4?brioche hamburger buns
- 4?lettuce leaves
- 1?tomato,?sliced
- 1?ripe avocado,?sliced
- 2?tablespoons?ketchup
- 2?tablespoons?mayonnaise
Divide the ground beef into 8 equal portions. Flatten each portion into a thin burger. Top half of them with blue cheese, dividing it equally and piling it in the middle. Place the other four patties on top. Press the two patties together around the edges to seal them well and completely enclose the blue cheese. Place burgers on a plate, cover with plastic wrap and refrigerate for at least 30 minutes and up to 8 hours. Cook bacon until crispy in a grill pan. Set cooked bacon aside. Drain off the bacon grease, leaving a little in the pan. Sprinkle both sides of burgers with blackening spice.Reheat the grill pan over medium-high heat. Add burgers and cook for 4 to 5 minutes per side. Briefly heat the buns in the grill pan. To assemble, place lettuce and tomato slices on bottom of buns. Top with a burger. Mix together ketchup and mayonnaise and spread on top of burgers.Top with bacon, avocado slices and bun tops.
Note: You can cook burgers on a gas or charcoal grill instead of using a grill pan.
Source: Spicy Southern Kitchen
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Strawberry Pretzel SaladThis old-fashioned Strawberry Pretzel Salad consists of a salty pretzel crust topped with a creamy and sweet cream cheese layer and a strawberry jello topping filled with fresh strawberries. Prep Time45minutes?mins Cook Time8minutes?mins Total Time53minutes?mins Course:?Dessert Cuisine:?Southern Keyword:?4th of July, layer dessert ? ¿ªÔÆÌåÓýs:?12 ? Author:?Christin Mahrlig Hand-held electric mixer 9x13-inch pan
- 2?cups?crushed thin salted pretzels
- 3/4?cup?butter?melted
- 3?tablespoons?sugar
- 8?ounces?cream cheese?softened
- 1?cup?sugar
- 1?(8-ounce)?container frozen whipped topping?thawed
- 1?(6-ounce)?package strawberry Jello-O
- 2?cups?boiling water
- 2?cups?thinly sliced fresh strawberries
Preheat oven to 400 degrees. In a medium bowl, mix together crushed pretzels, butter, and 3 tablespoons sugar. Press into a lightly greased 9X13-inch pan. Bake for 8 minutes and cool completely. Use an electric mixer to beat cream cheese and 1 cup sugar until smooth. Fold in whipped topping using a rubber spatula. Spread over cooled pretzel crust being sure cream cheese mixture completely covers and seals the crust. This will help keep the jello layer from seeping down. Refrigerate for at least 30 minutes (can be refrigerated overnight at this point). In a bowl, whisk together jello and boiling water until jello is completely dissolved. Add the strawberries. Refrigerate for 5 minutes and then pour on top of cream cheese layer. Refrigerate until firm.
Will keep in the refrigerator for 4 to 5 days. Calories:?399kcal?|?Carbohydrates:?50g?|?Protein:?4g?|?Fat:?21g?|?Saturated Fat:?13g?|?Polyunsaturated Fat:?1g?|?Monounsaturated Fat:?5g?|?Trans Fat:?0.5g?|?Cholesterol:?50mg?|?Sodium:?396mg?|?Potassium:?115mg?|?Fiber:?1g?|?Sugar:?38g?|?Vitamin A:?625IU?|?Vitamin C:?14mg?|?Calcium:?43mg?|?Iron:?1mg
Source: Spicy Southern Kitchen
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BBQ Mayo Marinated Grilled Chicken
BBQ Mayo Marinated Grilled ChickenBBQ Mayo Marinated Grilled Chicken gills up wonderfully tender and juicy with a deliciously caramelized exterior. This is one flavorful grilled chicken recipe and it only requires?5 ingredients. Prep Time5minutes?mins Cook Time15minutes?mins Marinate1hour?hr Total Time1hour?hr?20minutes?mins Course:?Dinner, Main Dish ¿ªÔÆÌåÓýs:?4 - ??cup?mayonnaise
- ??cup?bbq sauce
- 1?tablespoon?Creole mustard
- 1?teaspoon?garlic powder
- 4?boneless skinless chicken breasts or 6 chicken thighs
Combine first 4 ingredients in a large ziptop bag. Add chicken and massage the marinade into the chicken. Refrigerate for 1 to 8 hours. Remove chicken from bag. Season chicken lightly with salt and pepper. Preheat grill to medium-high. Grill for 6 to 8 minutes per side.
Calories:?382kcal?|?Carbohydrates:?8g?|?Protein:?37g?|?Fat:?21g?|?Saturated Fat:?4g?|?Polyunsaturated Fat:?11g?|?Monounsaturated Fat:?5g?|?Trans Fat:?0.1g?|?Cholesterol:?118mg?|?Sodium:?565mg?|?Potassium:?690mg?|?Fiber:?0.4g?|?Sugar:?6g?|?Vitamin A:?108IU?|?Vitamin C:?2mg?|?Calcium:?19mg?|?Iron:?1mg
Source: Spicy Southern Kitchen
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Lemon Poppy Seed Broccoli Salad
Lemon Poppy Seed Broccoli SaladLemon Poppy Seed Broccoli Salad is a quick, tasty mix of broccoli, cranberries, sunflower seeds, feta, and almonds, tossed in a creamy lemon-poppy seed dressing. Prep Time30minutes?mins Total Time30minutes?mins Course:?Dinner, Salad, Side Dish Cuisine:?American, Vegetarian Keyword:?Lemon Poppyseed Broccoli Salad ¿ªÔÆÌåÓýs:?6?as a side ?Author:? ?Cost:?$10.12 Salad- 6?cups?coarsely chopped??4 large florets
- 3/4?cup?
- 1/2?cup??see note 1
- 1/2?cup?
- ?optional, add to preference
Dressing- 2/3?cup??full-fat
- 1/4?cup?
- 1/4?cup?heavy cream
- 1/4?cup?
- 2?tablespoons?
- 1?lemon?for zest
- 2?teaspoons?
- ?and??to taste
Remove stems from broccoli and finely chop into small pieces. In a large bowl, combine salad ingredients. Zest lemon to get 2 teaspoons lemon zest. In a small blender, add zest and all dressing ingredients except poppy seeds. Season to taste. Blend until smooth, then stir through poppy seeds. Pour dressing over salad ingredients and toss to combine. Cover and chill for 30 minutes to 1 hour. Toss again and adjust seasoning if needed. If flavors are underwhelming, add more salt.
Note 1: To toast almonds, place them (no need to add anything else) in a single layer in a heavy skillet over medium-low heat. Stir constantly for 2¨C3 minutes until fragrant. Watch closely to prevent burning.Storage: Salad is best eaten the same day it is made. ¿ªÔÆÌåÓý:?1serving?|?Calories:?240kcal?|?Carbohydrates:?28.5g?|?Protein:?7.9g?|?Fat:?12.5g?|?Cholesterol:?7.5mg?|?Sodium:?36.6mg?|?Fiber:?4.8g?|?Sugar:?20.2g?|?Iron:?-3mg
Source: Chelsea's Messy Apron
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Sparkling Raspberry Limeade
Sparkling Raspberry Limeade
Source: Chelsea's Messy Apron
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Re: Sort of OT: Where I get my Recipes from
Thank you Jen, I appreciate it so much sugar ? "A day without a friend is like a pot without a drop of honey." -Winnie the Pooh ? ? Sugar ?
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From: [email protected] <[email protected]> On Behalf Of Jen
Sent: Saturday, May 24, 2025 6:08 PM
To: [email protected]; sugarsyl71@...
Subject: Re: [DailyRecipes] Sort of OT: Where I get my Recipes from? Sending to you privately so I don't clutter the list. Just wait. You should get recipes the next day ... If it says "successfully subscribed!", you're all set. On Saturday, May 24, 2025 at 08:14:56 PM EDT, Sugar <sugarsyl71@...> wrote: I tried and entered my email and subscribe but did not get any confirmation sugar ? "A day without a friend is like a pot without a drop of honey." -Winnie the Pooh ? ? Sugar ? ? For those of you wondering where I get my recipes from. Here it is and how you can join in the fun! and go to the heading that says "the Marketgrow Daily Recipe Update." You will get *a lot* of e-mails though! There's also a recipe list on
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Re: Sort of OT: Where I get my Recipes from
Sending to you privately so I don't clutter the list.
Just wait. You should get recipes the next day ... If it says "successfully subscribed!", you're all set.
On Saturday, May 24, 2025 at 08:14:56 PM EDT, Sugar <sugarsyl71@...> wrote:
I tried and entered my email and subscribe but did not get any confirmation sugar ? "A day without a friend is like a pot without a drop of honey." -Winnie the Pooh ? ? Sugar ?
From: [email protected] <[email protected]> On Behalf Of Jen
Sent: Friday, May 23, 2025 4:46 PM
To: DailyRecipes <[email protected]>
Subject: [DailyRecipes] Sort of OT: Where I get my Recipes from ? For those of you wondering where I get my recipes from. Here it is and how you can join in the fun! and go to the heading that says "the Marketgrow Daily Recipe Update." You will get *a lot* of e-mails though! There's also a recipe list on
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Re: Sort of OT: Where I get my Recipes from
I tried and entered my email and subscribe but did not get any confirmation sugar ? "A day without a friend is like a pot without a drop of honey." -Winnie the Pooh ? ? Sugar ?
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From: [email protected] <[email protected]> On Behalf Of Jen
Sent: Friday, May 23, 2025 4:46 PM
To: DailyRecipes <[email protected]>
Subject: [DailyRecipes] Sort of OT: Where I get my Recipes from? For those of you wondering where I get my recipes from. Here it is and how you can join in the fun! and go to the heading that says "the Marketgrow Daily Recipe Update." You will get *a lot* of e-mails though! There's also a recipe list on
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RaguThis rich Ragu blends ground beef, Italian sausage, veggies, and tomatoes into a deeply savory sauce. Toss with pasta, sprinkle with herbs, and finish with fresh Parmesan¡ªso delicious! Prep Time35minutes?mins Cook Time2hours?hrs?30minutes?mins Total Time3hours?hrs?5minutes?mins Course:?Dinner Cuisine:?Italian Keyword:?Ragu, ragu sauce ¿ªÔÆÌåÓýs:?8?servings ?Author:? ?Cost:?$18.12 - 1-1/2?tablespoons?olive oil
- 1?pound?ground beef chuck?80/20
- 1/2?of a 19-ounce package?Italian sausage?see note 1
- ?and?
- 3?cups??finely diced onion, carrots, celery¡ªI use 1 cup each
- 2?teaspoons?minced garlic
- 3?tablespoons?tomato paste
- 1?(28-ounce) can?crushed tomatoes?see note 2
- 1?teaspoon?dried oregano
- 1?teaspoon?dried thyme
- 1?teaspoon?dried basil
- 1?teaspoon?dried crushed rosemary
- 2?teaspoons?Worcestershire sauce
- 2?teaspoons?beef bouillon powder
- 3?dried?bay leaves
- 2?cups?beef broth
- 1?cup?red wine?or use 1 cup additional broth and 1 to 3 teaspoons balsamic vinegar
- 2 to 3?teaspoons?granulated sugar?optional
- 8?ounces?pasta of choice?for serving, not entire package
- Freshly grated Parmesan cheese?for serving
- 1/4?cup?finely chopped fresh parsley?optional
Add oil to a large, heavy-bottomed pot. Heat to high and once hot, add beef and sausage (in a single layer). Season to taste (I add 1/2 teaspoon each salt and pepper). Let stand undisturbed for about 1 minute to get a nice sear before breaking up and crumbling to brown with a wooden spoon. Once meat is browned, use a slotted spoon to remove to a bowl, leaving grease behind. (If there is more than 2 tablespoons grease, drain the rest off¡ªsee note 3). Reduce heat to medium. Add in mirepoix. Season to taste (I add 1/2 teaspoon each salt and pepper). Saut¨¦, stirring occasionally, until veggies begin to soften, 7¨C10 minutes. Add garlic and tomato paste and stir for 1 minute. Add crushed tomatoes and cook, stirring constantly, for 1 minute. Return cooked meat to the pot, along with oregano, thyme, basil, rosemary, Worcestershire sauce, beef bouillon, bay leaves, beef broth, and red wine. Stir. Bring to a simmer, then turn heat to lowest setting. Cover with a lid and cook for 2 up to 2-1/2 hours. Stir occasionally, returning the lid after stirring. The sauce will thicken, reduce, and become ultra flavorful as it slowly simmers. Stir sauce and adjust seasonings, adding more salt if needed. Depending on tomatoes used, you may even need to add a touch of sugar to counteract (I add 2 teaspoons). For some acidity, add some balsamic vinegar to taste (I add 2 teaspoons). Remove bay leaves and discard. Enjoy sauce served over cooked pasta with freshly grated Parmesan and fresh parsley (if using). See note 4 for how to serve the ¡°authentic¡± way :)
Note 1:?Look for well-marbled sausage, which contributes more flavor and richness. Remove the casings before cooking, and use the leftover sausage in this quick?. Sausage labeled sweet is a mild sausage that is seasoned with basil instead of oregano.
Note 2:?Grab the best quality canned tomatoes you can find! I use and recommend San Marzano or Muir Glen crushed tomatoes (so much flavor!) With cheaper tomatoes, you may need to add some sugar to balance out acidity.Note 3:?To drain grease, I line a bowl with foil and pour all the grease in the bowl. Then I measure out 2 tablespoons to add back to the pot. When the grease hardens, you can ball up the foil and discard!Note 4:?Bring a very large pot of salted water (1 tsp. salt to every 4 cups) to a rapid boil. To serve 4¨C6: Add 16 oz. pasta and cook until just al dente¡ªcooked but still quite firm (usually 2 minutes less than cook time). Before draining, pull out 1 cup pasta water. Meanwhile, heat a large, deep pan over medium-high. Add about 4-1/2 up to 5 cups Ragu; bring to simmer. Use tongs to transfer pasta to the pan. Toss gently, gradually adding pasta water until sauce reduces, by which time sauce will thicken and stick beautifully to the pasta. Serve immediately, garnished with Parmesan cheese if using!Nutrition Note:?Nutrition information is for the sauce only.Storage: Let leftovers cool, then transfer them to an airtight container. Store in the fridge for up to 4 days. Reheat on the stove over low heat or in the microwave until warm. ¿ªÔÆÌåÓý:?1serving?|?Calories:?369kcal?|?Carbohydrates:?16g?|?Protein:?17g?|?Fat:?24g?|?Saturated Fat:?9g?|?Polyunsaturated Fat:?2g?|?Monounsaturated Fat:?11g?|?Trans Fat:?1g?|?Cholesterol:?67mg?|?Sodium:?760mg?|?Potassium:?680mg?|?Fiber:?4g?|?Sugar:?8g?|?Vitamin A:?355IU?|?Vitamin C:?15mg?|?Calcium:?66mg?|?Iron:?3mg
Source: Chelsea's Messy Apron
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Philly Cheesesteak Sloppy Joes
Philly Cheesesteak Sloppy JoesPhilly Cheesesteak Sloppy Joes combine juicy ground beef, a tangy-sweet sauce, and creamy provolone, all piled onto buttery toasted brioche buns. It¡¯s the ultimate mash-up of two classics! Prep Time15minutes?mins Cook Time15minutes?mins Total Time30minutes?mins Course:?Dinner, Lunch, Sandwich Cuisine:?American Keyword:?Philly Cheesesteak Sloppy Joes ¿ªÔÆÌåÓýs:?6?sandwiches ?Author:? ?Cost:?$12.45 - 1?tablespoon?olive oil
- 1?large?yellow onion?finely diced, 1-1/2 cups, see note 1
- 1?large?green bell pepper?finely diced
- 1?pound?lean ground beef?93/7
- 2?teaspoons?
- 1/2?teaspoon?
- 1/2?teaspoon?
- 1/2?teaspoon?paprika
- 1?tablespoon?minced garlic
- 1/4?cup?
- 2?tablespoons?ketchup
- 2?tablespoons?
- 2?teaspoons??or 1 large cube
- 1/2?cup?water
- 6?
- 6?slices?provolone cheese
- Softened butter
Preheat oven to 400¡ãF. In a large, cast-iron pan, heat oil over medium-high heat. Add onions and peppers, saut¨¦ing until golden, about 3¨C5 minutes. Push the veggies to the edges of the pan and add ground beef to the center. Allow the beef to sear briefly before crumbling it with a wooden spoon. As the beef browns, sprinkle the seasonings and minced garlic over it. Continue to cook and crumble the beef until fully browned. Mix in the steak sauce, ketchup, Worcestershire sauce, bouillon powder, and water. Reduce heat to medium-low, and let the mixture simmer. Continue simmering until the liquid has mostly evaporated but the mixture remains saucy, about 5 minutes. Taste the mixture and adjust seasonings, adding more salt if needed (see note 3). While the beef mixture is simmering, split the brioche buns in half and lay them cut side up on a large sheet pan. Spread a generous amount of softened butter on each half. Bake buns for 5 minutes or until nicely toasted. Then, remove from oven and set the tops aside. Divide the beef mixture equally among the toasted bun bottoms. Place a slice of Provolone cheese on top of each. Return them to the oven and bake 5¨C10 minutes or until the cheese has fully melted. Once out of the oven, cap each sandwich with its bun top. Serve hot and enjoy!
Note 1:?Many grocery stores stock??in the produce aisle. Otherwise, a food processor will dice the onion and pepper quickly¡ªor give this nifty??a try!
Note 2:?In my book, there¡¯s nothing better than a good brioche bun when paired with this saucy meat mixture. Don¡¯t skip lightly buttering and toasting the buns¡ªthis ensures they remain crisp throughout the meal, avoiding sogginess.Note 3:?Once the meat mixture is ready, sample it and fine tune the flavors to your liking. Remember, the cheese and buns will mellow out the overall taste a bit, so make sure the meat sauce has a bold flavor!Storage:?Only put meat onto buns that will be eaten immediately. Assembled sandwiches become soggy quickly, but storing the meat and buns separately will allow both to stay fresh. ¿ªÔÆÌåÓý:?1serving?|?Calories:?635kcal?|?Carbohydrates:?47g?|?Protein:?32g?|?Fat:?36g?|?Saturated Fat:?20g?|?Polyunsaturated Fat:?1g?|?Monounsaturated Fat:?6g?|?Trans Fat:?0.5g?|?Cholesterol:?219mg?|?Sodium:?1020mg?|?Potassium:?461mg?|?Fiber:?1g?|?Sugar:?3g?|?Vitamin A:?1208IU?|?Vitamin C:?26mg?|?Calcium:?230mg?|?Iron:?4mg
Source: Chelsea's Messy Apron
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QuesabirriaQuesabirria Tacos are cheesy, beefy, crispy, and made to dunk in the most flavorful broth¡ªtrust me, you¡¯ll crave these nonstop. Recipe is adapted from?. Prep Time30minutes?mins Cook Time3hours?hrs Total Time3hours?hrs?30minutes?mins Course:?Dinner Cuisine:?Mexican Keyword:?Quesabirria, quesabirria tacos ¿ªÔÆÌåÓýs:?6?servings ?Author:? ?Cost:?$26.79 - 4?pounds?beef chuck roast?cut to 4 large chunks
- Salt and pepper
- 2?tablespoons?olive oil
- 1?large?white onion?peeled and cut in half
- 1?whole??slice off top; don¡¯t peel
- 1?large?carrot?cut in half and then half again
- 5?dried?
- 8?dried??stems cut off and seeds removed
- 3?tablespoons?chicken bouillon powder
- 1?teaspoon?dried oregano?Mexican preferred
- 1?teaspoon?ground cumin
- 1?teaspoon?
- 2?teaspoons?chili powder?plus more as needed
- 8?cups?water
- 14?
- 2?cups?
- Toppings as desired?see note 3
Pat the beef dry with paper towels. Season all over with salt and pepper (I use 1 tsp salt and ? tsp pepper). Heat oil in a Dutch oven over medium-high heat. Once hot, add the beef pieces spaced apart. Sear on all sides, 2¨C4 minutes per side, until deeply browned. The beef should release easily when it¡¯s ready to flip. Add onion, garlic bulb, carrot, bay leaves, guajillo chiles, chicken bouillon, oregano, cumin, coriander, and chili powder to the pot. Pour in 8 cups of water and bring to a boil. Boil for 30 minutes. After 30 minutes, remove the softened chiles, onion, garlic (squeeze out the cloves and discard papery coating), and carrots. Blend with ? cup of broth until smooth (about 2 minutes). Pour the blended sauce back into the pot and stir to combine. Cover and simmer for 3 hours, stirring every 45 minutes, until the beef is fall-apart tender. Taste the broth and adjust seasoning with more salt, pepper, or chili powder as needed. If you want to make stew instead of tacos, see note 2. Skim the red grease off the top of the broth and transfer to a small bowl. This is used to fry the tortillas. Remove the beef from the broth, shred with two forks, and finely chop. Heat a griddle or skillet over medium heat. Dip a tortilla in the reserved grease and place it on the hot surface. Once it starts to bubble, flip it. Add chopped beef and shredded cheese on top. Fold the tortilla in half and press down with a spatula. Cook until golden and crisp on one side, about 2¨C3 minutes, then flip and cook the other side. Add more grease if needed while frying. Let cool slightly before serving. Top tacos with cilantro, lime, and onion if desired. Serve with a small bowl of broth for dipping.
Note 1:?Toppings such as chopped white onion, fresh cilantro, lime, sliced radishes, shredded cabbage, hot sauce, or Mexican crema/sour cream.Note 2:?Birria Stew Option¡ªAdd chunks of beef to a bowl, ladle broth over top, and finish with diced onion, cilantro, and lime juice.Storage: To make ahead, cook and shred the meat, then store it separately from the broth. I like using mason jars¡ªthe fat rises to the top and can be saved for frying tacos later. Store meat and broth separately in the fridge for up to 4 days or freeze them for up to 3 months. Reheat both, then assemble and fry the quesabirria tacos fresh. ¿ªÔÆÌåÓý:?1serving?|?Calories:?706kcal?|?Carbohydrates:?3g?|?Protein:?65g?|?Fat:?50g?|?Saturated Fat:?21g?|?Polyunsaturated Fat:?3g?|?Monounsaturated Fat:?25g?|?Cholesterol:?188mg?|?Sodium:?311mg?|?Potassium:?799mg?|?Fiber:?1g?|?Sugar:?0.05g?|?Vitamin A:?240IU?|?Vitamin C:?0.1mg?|?Calcium:?149mg?|?Iron:?6mg
Source: Chelsea's Messy Apron
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Ingredients 1 cup extra-virgin olive oil 2/3 cup sherry wine vinegar 2 tablespoons lemon juice 1 cup chopped flat-leaf parsley 4 tablespoons chopped fresh basil leaves 1 tablespoon chopped fresh oregano leaves 3 tablespoons minced garlic 2 tablespoons minced shallots 3/4 teaspoon fresh cracked black pepper 2 1/2 teaspoons kosher salt 1/4 teaspoon crushed red pepper 1 (1 3/4 to 2-pound) skirt steak (I used flank steak)
Instructions 1 In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.) 2 Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours. 3 Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Meanwhile, preheat a grill to medium heat. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.
Source: Meg's Everyday Indulgence
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Classic Meyer Lemon Bars
Classic Meyer Lemon Bars are just what your Easter dessert table needs. Crumbly, sweet shortbread topped with a tart, zingy lemon filling. A dusting of powdered sugar is the perfect finishing touch. CourseDessert CuisineAmerican KeywordEaster, lemon bars, meyer lemon Prep Time10minutes?minutes Cook Time45minutes?minutes Total Time55minutes?minutes ¿ªÔÆÌåÓýs16?bars AuthorAdapted from Classic Southern Desserts by Southern Living For shortbread crust:- 1?cup?unsalted butter, softened
- 1?tsp.?vanilla
- 2?cups?
- 1/2?cup?powdered sugar
For lemon filling:- 2?cups?granulated sugar
- 2?Tbsp.?cornstarch
- 5?large?eggs, slightly beaten
- zest of 1 meyer lemon (or regular lemon)
- 1/4 cup + 2?Tbsp.?fresh meyer lemon juice
- 2?Tbsp.?butter, melted
- 1/4?cup?powdered sugar
Preheat oven to 350 degrees F. Grease a 13x9 pan and set aside. Cream together butter and vanilla in the bowl of a stand mixer until smooth and well combined. Add flour and powdered sugar until it just comes together. Press into the prepared pan. Bake for 18 to 20 minutes, until just golden. In a large mixing bowl, combine granulated sugar and cornstarch. Stir in eggs, lemon zest, lemon juice and melted butter. Pour over the the crust. Return to the oven and bake for 20 to 25 minutes or until set. Refrigerate until completely cooled. Dust with powdered sugar. Cut into bars and serve.
Source: Meg's Everyday Indulgence
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Cherry Dump Cake 1 can (20 oz.) crushed pineapple
1 can (21 oz.) cherry pie filling
1 box yellow cake mix
1 cup (2 sticks) butter, melted 1. Mix pineapple (with juice) and cherry pie filling in a 13¡Á9 pan.
2. Sprinkle yellow cake mix evenly over the cherry.
3. Pour melted butter evenly over the cake mix.
4. Bake at 350 degrees for about 30 minutes, or until golden brown.
5. We like to refrigerate this and serve with a dollop of whipped cream on top. Source: Meg's Everyday Indulgence
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