Sloppy Joe DiMaggios - for the kid in us all!

If you have super picky husband or the utterly indecisive child who can't make up their minds between hamburgers or hot dogs, then this is a really great option for your dinner table.  Meet the best of both worlds - sloppy joes with hot dogs in a nice, simple homemade sauce that is spicy enough for the hubby yet slightly sweet enough to please the kids too.  I know you're probably like "eww hot dogs in a sloppy joe sammie!?"  Yes, yes indeed.  I too turned my nose up to them, sure I'd be ordering pizza to replace this strange concoction but man, one bite and I was hooked.  Its all about the sauce!  Give it whirl and see if it doesn't replace the canned sloppy joe version at your table.

Rachel Ray really hit the mark with this one.  In the hustle and bustle of this holiday season, I'm all about the quick and easy.  This has been a continual favorite of ours for about two year now and running.  Whenever we can't decide what we want or when we have zero time on our hands, this is the throw together we fall back on every time.  Its easy, its delicious and leaves everyone's bellies warm and happy.

Just a few FYI's - Rachel's version calls for sprinkling shredded cheddar on top but I've found the cheddar slices are much more practical for these but to each their own.  Hers also uses ground beef but ground turkey is just as awesome and I think the turkey really soaks up the sauce flavors.   Oh, and the leftovers make really great nachos oddly!

Sloppy Joe DiMaggios

via Rachel Ray

1 tablespoon extra-virgin olive oil

2 pounds lean ground sirloin or ground turkey

1 package beef or pork hot dogs, sliced 1/2-inch thick

1 onion, finely chopped

1 tablespoon Montreal Steak Seasoning by McCormick

1 tablespoon chili powder
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 (14.5-ounce) can tomato sauce

8 cheddar cheese slices

8 hamburger buns

Heat the extra-virgin olive oil in a big skillet over medium-high heat. Add meat and break it apart into small, small bits as it browns. Add chopped hot dogs after 3 to 4 minutes then cook 3 to 4 minutes more. Add the onions to the pan and cook to soften, 5 to 6 minutes more. Drain if you have alot of grease in your skillet.  Return to skillet.  

In a bowl mix the spices, sugar, Worcestershire and tomato sauce. Pour sauce over the meat and simmer a few minutes to combine flavors. Place a slice of cheddar on bottom half of bun. Spoon onto buns and serve. (or sprinkle cheddar over top and serve)

Makes 8 REALLY big sammies.

Chicken & Bacon Philly Sammies

What you are looking at ladies and gentlemen is the most delicious sammie in the whole world.  Chicken, bacon, sauteed onions and provolone cheese.  *sighing happily & dreamily*  I'll give you a second to process that all.  I promise you, cross my heart, pinky swear and all, that your hubby will gobble this down in two minutes flat while mooning, gushing, ooh'ing and aww'ing all the way.  This appeals to hungry men on every level.  Bacon.  Need I say more?  Thought not.  :)

I admit...I tweaked this.  (I always do.)  The original sammie is from the same uber cool Brandi (ala thecountrycook on Tasty Kitchen) who brought you those Pork Chops and Gravy I gushed, raved and drooled about all over the internet.  You can find the original version of this sammie HERE.  Brandi and I simply must have the same taste bud system going on.  Everything of hers has been amazing, turns out perfect every single time and is simple, easy to do and is down right crazy delicious.  (I secretly think she, Siggy Spice and I were sisters separated at birth.)  I wish she would do her own blog to share her collection of noms but alas, I cannot convince her as I've already tried. 

I will admit too, that before this recipe, I never used lemon pepper seasoning.  It just never seemed "useful" to me but now I go through it like crazy.  Its right up there with my "gotta have it" holy trinity of onion powder, garlic powder and kosher salt.  I can do almost anything with those.  Lemon pepper is hard to describe.  Peppery, yes.  Duh.  Lemony?  Sure...it has a lemony tang to it but its not overpowering at all.  Its just this weirdo ingredient blend that adds the whole "what is that flavor" factor that nobody can figure out but don't really care b/c they're too busy stuffing their face.  Its just nom.  Get some!

Feel free to toast your buns prior to the mayo application.  I've done it both ways..toasted and not and I think its a total preference thing.  I like them soft b/c they kinda soak up all the good juices from the chicken and just made it yummier.  Add lettuce, tomato...whatever you like if you want.  Its your sub.  I'm fine just like this!  I don't want to miss one ounce of this flavor factory on a bun.  Its really good...really quick.  

Chicken & Bacon Philly Sammies (originally by Brandi, tweaked by me)

4 slices of thick sliced bacon, cut up into little bits
2 Tbsp butter
1 pound of chicken, diced up into bite sized pieces (tenders, boneless breasts or thighs)
1/2 white onion, diced
2 1/2 Tbsp lemon pepper seasoning
1/2 tsp kosher salt   (can add more later if need be)
4 slices of provolone cheese
4 sub buns (I used soft french rolls from the bakery)
Lots of real mayo  (it is blasphemy to use Miracle Whip on this!)

Before starting, have everything chunked up, diced and ready to roll.  Goes super fast that way.  Chunk up your chicken, toss into a bowl and season with lemon pepper and salt.  Stir to coat all the pieces well.  Dice your onion.  Add to your chicken bowl and set aside.

Over medium-high heat, add your bacon bits to the pan and cook for a few minutes till done.  Scoop out and drain on a paper towel.  Set aside.  Leave the bacon grease in the pan.  Add 2 tablespoons of butter to the bacon grease.  Turn heat down to medium.

Toss in the chicken and onions into the bacon/melted butter and cook for 8 minutes or so, stirring often to break up the pieces and evenly cook on all sides.  Add in the bacon and stir.  (taste now for additional salt or pepper if you need) 

In the pan, divide up the chicken mix into 4 portions and separate.  Add a piece of provolone cheese to each portion and allow to melt over top.  While cheese is melting, SLATHER your bun with mayo on the inside.  (Don't skimp b/c it really adds to the flavor here!)  Scoop your portion onto your buns and serve.

Serves 4 for us, 2 if you're starving!  :)

Nom Nom - It's Labor Day!

This Labor Day, being in a new house, in a new state, I decided to try something, well, new to our plates as well.  At most holidays, we make a Coca-Cola Ham, deviled eggs, cheesy hash brown casserole and a cake.  This year I wanted to mix it up a bit.  And it's so dang hot still in the south, I wanted a break from being over an oven all day long.  (people keep trying to re-assure us that its actually 'cool' down here right now but I'm not biting)

Pineapple Whip drink

Today's menu started with a refreshing pineapple whip drink.  Its so easy to make, you'll wonder why you never thought of one on your own beforehand.  I'm so addicted to the Blue Bell ice cream that's found down south here anyways so it was just perfect for this drink.  Pineapple juice, ice cream and frozen pineapple.  Zip in your blender and boom!  Its just that easy.  Of course, it was supposed to have a garnish but um...I eated it.  Creamy, frothy and cooling - it was the perfect drink for my meal.  I think next time though instead of pineapple juice, I will add a different layer of flavor and use orange juice or maybe go half and half pineapple and orange.  In any case, its delicious and so easy to do.  I think these would make great frozen popcicles too!  Or maybe add a splash of rum for an adult treat.  Lots of possibilities! 

New-Dorf salad and Marilyn Monroe sammies

Next on my plate was a New-Dorf Salad from my wonderful friend Siggy Spice.  Crunchy, cool, crisp and sweet - this was definately a hit with my husband who went back for seconds then thirds.  Celery, grapes, Craisins, apple and vanilla yogurt.  (its supposed to have a crunchy almond topping but I'm allergic so I left them out)   You could use regular raisins but I went the route Siggy did and used pomegranate flavored Craisins.  It just added another layer of goodness in the flavor rainbow there.  I loved it.  I think next time I might grate a little lemon zest over top or some mint just to add another bit of zing to it.  Not that it isn't outstandingly fabulous on its own..I'm just a food tweaker. <3 me some Siggy Spice.

Next was the most glorious sammie named Marilyn Monroes.  I have no idea why they're called that but man, they sure were the star of our plates.  I used thick sliced EverRoast chicken from the deli, pepperoni's and mozzerella cheese.  The thing that puts this over the top though is a secret ingredient you'd never imagine.  GARLIC POWDER!  You butter your bread slices then sprinkle them with garlic powder and let me tell you what, you'll wonder why you're not doing this to every grilled sammie you make.  This sammie was like pizza meets garlic bread, meets chicken.  Then to top it all off, you dip it in pizza sauce.  *shebang!*  It was gooey, cheesy, garlicky goodness all between two pieces of sourdough bread.  Its so good, we're having it for dinner too.  LOL

Fudgy Brownie Cookies

And finally, dessert was about as pain-free as you can get. Brownie cookies using a box mix.  Once all put together, this mix needed to set for two hours to chill so I made this first while I made lunch and watched a movie.  Then we baked these little bites of chocolatey goodness.  So yum!  Well, you can see for yourself!  Slightly crisp on the outside, soft, chewy like a brownie on the inside and the chocolate chunks just put it WAAAAY over the top.  Too, too good and don't forget the BIG glass of milk with this.  So rich and decadent, you can't have just one.  Well, maybe one PLATE!  lol

Well that was my holiday menu - easy to do, let me enjoy my day and veg on my couch watching television with Jon.  I wasn't slaving in my kitchen over a hot stove...well, save for the cookies!  But they were worth it to sink my teeth into some warm brownie cookies!  All of these recipes can be found at Tasty Kitchen by clicking on the the links above.  

Brandie's pic from Tasty Kitchen

Ooh and let me clue you into the WORLD'S BEST PORK CHOPS evvvvvvvvvver!  I found them over at Tasty Kitchen too from a lovely woman named Brandie.  I am oh so serious when I say this.  The best ever.  Period.  You may *think* your grandma made the best.  No.  Wrong.  These are.  As in, I will never attempt to make another pork chop fried, baked or otherwise.  Life changing.  (and make her chicken philly too - its equally as amazing and I was awe-struck to realize two of my favorite recipes came from the same person)  Make these.  Do not pass go.  Do not question.  Just make and enjoy.  I served mine over egg noodles and they were *DIVINE*. 


Pork Chops and Gravy - by Brandie (thecountrycook)

• 4 whole Bone-in Pork Chops
• 1 envelope Onion Soup Mix (1 Oz. Packet)
• 1-½ cup Chicken Broth
• 1 can (10.5 Oz) Cream Of Chicken Soup (low Sodium)
• 1 envelope Dry Pork Gravy Mix (1 Oz. Packet)

Place pork chops in slow cooker. In a separate bowl, mix remaining ingredients and pour over chops. Cook on low for 6-8 hours.

Serve with mashed potatoes to take advantage of all the yummy gravy.

Cook’s Note: You may want to also use a low sodium chicken broth if you are sensitive to salt. You can always add salt in later if you feel it necessary. Also, try other cream soups, like cream of mushroom with this dish.

Anyways...I hope you had a great Labor Day.  Mine was uber nice sitting with my slew of moving boxes still trying to unpack.  I have no room.  I need a bigger kitchen.  Until next time!