Sweet & Sour Sloppy Joes

Sloppy Joes. Messy, yummy, and....sloppy! Sloppy Joes are always an easy go to meal, but most just open a can of the premade stuff. Yeah, it's good...but after so many cans of that, do you ever tell yourself, "I need to shake it up. Put a twist on these sloppy joes." ? I have had this recipe for a long time (although I don't remember which magazine I got it out of), and cannot tell you how many times I've made it. I also can't recall the last time I bought a can of that stuff. This isn't your typical Sloppy Joe. Regular ones are very tangy and have a strong BBQ taste. Not these! They are tangy, but slightly sweet. SO GOOD. I have tweaked it a little bit. The original recipe uses regular granulated sugar. I, personally, like the taste of brown sugar. Also, I'm sure you could use any color bell pepper.

INGREDIENTS

• 1 Tbsp olive oil
• ½ red bell pepper, finely diced
• 3 scallions, trimmed & chopped
• 2 cloves garlic, sliced
• ¼ tsp Italian seasoning
• ¼ tsp black pepper
• 1 pound ground chicken - I used ground turkey.
• 1 (8 oz.) can tomato sauce
• ½ cup regular barbeque sauce
• 2 Tbsp granulated sugar - I use light brown sugar.
• 4 hamburger buns or soft rolls

DIRECTIONS:

1. In a medium skillet, heat oil over medium-high heat. Add red pepper, scallions, garlic, Italian seasoning, and pepper. Cook for about 4 minutes, stirring frequently.

2. Add ground chicken. Continue to cook, breaking apart with wooden spoon, until no longer pink.

3. Stir in tomato sauce, barbeque sauce, and sugar. Simmer for about 3 minutes, until slightly thickened. Remove from heat and spoon into hamburger buns or rolls.
Serves 4.

White Chocolate Mocha Cupcakes

I LOVE me some white chocolate...LOVE LOVE LOVE. I don't know what it is about white chocolate, but I just love it in any way. My favorite memory of eating white chocolate...yes, I know what you're thinking, She remembers a certain time she ate white chocolate?, but I'm telling you, anyone would remember...anyways, it was on the 2nd floor of the Eiffel tower (yes, THE Eiffel tower) while on my HS Senior trip in Paris. We had stopped on the 2nd floor before going all the way to the top of the tower. While there, a couple of us went into a gift shop. I didn't really see anything I wanted to get except this little tin of chocolates. I thought...hmmm, French chocolate...gotta try it. Inside this little tin was the BEST white chocolate I have ever had. Anyways, enough reminiscing. On the other hand, I'm not a coffee drinker. Well, I'm not a regular coffee drinker. I'm a "wimpy" coffee drinker. I like the sweet drinks like frozen cappucinos, iced lattes, etc. etc. (Still can't get that dang creme brulee latte out of my head...that thing was SO good!) Fortunately for me, these cupcakes didn't have a strong coffee flavor, just a little hint. If you like strong coffee flavors I would try and rework this recipe. Maybe you could use brewed espresso instead, or 1/2 espresso 1/2 coffee. You could brush coffee flavored syrup on top of the cupcake (saw that idea on one of the comments from the blog post that I got this recipe from). The white chocolate whipped cream is SO good. I could eat it alone. I bet it would be awesome on ice cream or a brownie...I could go on. So, on to the recipe. Enjoy!

Yield: 24 cupcakes


INGREDIENTS:
For the cupcakes:
5 oz. semisweet chocolate, coarsely chopped - I used Baker's Semi-Sweet.
2 cups cake flour
½ tsp. salt
½ cup sour cream
5 Tbsp. cocoa powder
2 ½ tsp. baking soda
4 eggs
2 tsp. vanilla extract
1 ½ cups hot coffee - I used regular ole Folgers.
12 tbsp. unsalted butter, softened
1 ¼ cup plus 2 Tbsp. brown sugar


For the whipped cream:
6 oz. white chocolate, finely chopped - I used a Lindt White Chocolate bar.
1 ½ cups cold heavy cream


For decorating:
4 oz. chocolate, finely chopped - I used left over Baker's Semi-Sweet.
chocolate sprinkles - I didn't use these because I had none on hand.


DIRECTIONS:
To make the cupcakes, preheat the oven to 350 degrees F. Line 2 cupcake pans with paper liners. In a double boiler, melt the chocolate. Let cool slightly. In a medium bowl, sift together the flour and salt.


In another bowl, whisk together the sour cream, cocoa powder and baking soda. Mix to form a paste and then slowly whisk in the coffee. In a small bowl, whisk together the eggs and vanilla.


In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Slowly add the egg and vanilla mixture and beat until combined. Add the melted chocolate and beat well. Add the flour mixture, alternating with the liquid mixture, beating just until all ingredients are incorporated.


Divide the batter evenly between the cupcake liners. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 10 minutes, then transfer to a wire rack to cool completely.


To make the white chocolate whipped cream, place the chopped white chocolate in a heatproof bowl set over a pan of simmering water. Melt, stirring occasionally. When the chocolate is almost melted, bring 1/2 cup of the cream to a boil. Once the chocolate is fully melted, transfer the bowl to a counter, pour in the hot cream and let it sit for one minute. Then stir gently with a spatula until the chocolate is smooth. Let the chocolate sit until it reaches room temperature – the chocolate can’t be the least bit warm when it is added to the whipped cream.


In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining 1 cup cream only until it holds the softest peaks. With the mixer on high speed, add the white chocolate all at once and continue to beat just until the mixture holds firm peaks. Transfer the cream to a bowl, press a piece of plastic wrap gently against the surface and refrigerate for at least 2 hours.


While the cream is setting, make the chocolate decorations. Spread a piece of wax paper on a flat work surface. Place the chopped chocolate in a heatproof bowl and microwave in 30 seconds intervals, stirring in between, until completely melted. Allow the chocolate to cool for several minutes. Transfer the melted chocolate to a plastic squeeze bottle (a plastic bag with the corner cut off would also work). Carefully squeeze the melted chocolate onto the wax paper in the desired shape. Allow to set completely. Carefully peel off of the wax paper.


Frost the cupcakes with the now set white chocolate whipped cream, top with chocolate sprinkles, and garnish with chocolate decorations. Store in the refrigerator but serve at room temperature for best flavor.


Side Note: As you can see from the picture, I did not have any cute swirly decorations on top of my cupcakes. I tried to make them, and they didn't turn out. I didn't wanna make any more so I just left em plain. If you wanna see how they look with the decorations, go to the link below.


Recipe Source: Annie's Eats

Orzo Stuffing with Celery, Cranberries, & Pecans

I've had these cranberries and a box of orzo in my pantry for a while now, trying to figure out a different way to use either of them. I wanted to do something besides a dessert with the cranberries and something other than an herbed orzo...just different. Well, the other night I bought some celery. After I was done cutting it up for snacking, I went to throw away the bag that it came in. I happened to glance on the back and caught a glimpse of the recipe title. I knew I had to try it. I had just about everything for it. So, I did...and I loved it. I think this was so yummy. I LOVE the cranberries and pecans in it. It was also REALLY easy and super quick. I would love to try this for Thanksgiving. It has a very "Fall-ish" taste. I know that's not a word, but work with me. Enjoy!

INGREDIENTS:
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup diced onion
• 1 ½ cups diced celery
• 1 ½ cups orzo pasta, cooked in chicken broth, drained
• ¾ cup dried cranberries
• ¾ cup sliced, toasted pecans or almonds - I used pecans, roughly chopped.
• 3 tablespoon sliced fresh basil - I used a pinch of dried basil, and it tasted just fine.
• 2 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper


DIRECTIONS:
1. Melt butter with olive oil in medium skillet over medium-high heat. Add onion; cook 4 minutes or until onions are translucent and golden brown. Add celery; cook 4 more minutes
2. Combine orzo, celery mixture, cranberries, pecans, basil, lemon juice, salt, and pepper in medium bowl; toss gently to combine.





Recipe Source: Dandy Celery package

Chocolate Eclair Crepe Cake

Everyday with Rachael Ray is one of my favorite magazines...just might be my fave. I should probably subscribe to it...lol. I am always looking for the new issue when I go grocery shopping. When I came across this recipe, I was so excited to try it. I love making crêpes. They are so versatile! You can put just about anything you can dream of in one...savory, sweet, etc. etc. Crêpes are actually not very hard to pull off. I always say the 1st one never comes out. I'm not sure why, but it never does for me. Maybe because it's the one that "warms up" the pan for the rest of the batter...who knows! My favorite way to eat a crêpe is to fill it with a sweet cream cheese mixture (just some cream cheese and powdered sugar mixed up), fresh strawberries, rolled up, and topped with whipped cream. Simple but OH SO GOOD! Anyways, back to the recipe. This was definitely not the best dessert I have ever made. In my book, this is a flop. Did not taste like an éclair to me. Though, it was okay, just wasn't saying "éclair!" My parents said the same as me..it was okay. So, if you try this out...lemme know how it came out for you and what you think! Couple of things I would do differently: 1) I would cook the crêpes a tiny bit longer to make them a little more crisp, and not so flimsy. 2) I would use less pastry cream in between the layers. Mine tended to slide to one side a little. I think the pastry cream played a role in that. Hey, the less you use in between each layer, the higher you can go, thus more awesome presentation! It is a very good looking cake. ;) Ok, so now that I've written a short novel...on to the recipe! Enjoy!

 INGREDIENTS:

• 2 2/3 cups flour
• 3 ¼ cups whole milk
• 6 large eggs
• 1 ½ tsp pure vanilla extract
• Salt
• 1 cup heavy cream
• 1 cup sugar
• 1 Tbsp dark rum - I used Captain Morgan.
• 4 Tbsp unsalted butter
• 3 ounces bittersweet chocolate, finely chopped - I used Baker's Semi-Sweet.
• 1 Tbsp light corn syrup

DIRECTIONS:
1. Using a blender, mix 2 cups flour, 2 cups milk, 4 eggs, ½ teaspoon vanilla and ½ teaspoon salt until smooth; refrigerate.
2. In a medium saucepan, whisk together the cream, remaining 1 ¼ cups milk, ½ cup sugar and 1 pinch salt. Cook over medium heat until steaming, 2 minutes. In a medium bowl, whisk together the remaining 2 eggs and ½ cup sugar, then whisk in the remaining 2/3 cup flour until smooth. Gradually whisk half of the hot cream mixture into the flour-egg mixture, then whisk into the remaining cream mixture. Cook, whisking, over medium heat until thick, about 2 minutes; stir in the rum and the remaining 1 teaspoon vanilla. Scrape the pastry cream into a bowl and refrigerate, stirring occasionally, for 20 minutes.

3. In an 8-inch crêpe pan or nonstick skillet, melt 1 teaspoon butter over medium-high heat. Add 1/3 cup chilled crêpe batter and swirl to coat the pan. Cook until set on the bottom, about 1 minute; flip and cook for about 30 seconds more. Turn out onto a rack to cool. Repeat with the butter and remaining batter to make 10 crêpes.

4. Place a crêpe on a cake stand or flat plate; spread 1/3 cup pastry cream on top. Repeat with the remaining crêpes and pastry cream, ending with a crêpe. Refrigerate.

5. In a medium saucepan, whisk the chocolate, 3 tablespoons water, the corn syrup and remaining 2 teaspoons butter over medium-low heat until smooth. Let cool for 5 minutes, then spread on top of the cake, letting it drip down the sides. Refrigerate for at least 1 hour or up to 2 days before slicing.

Cheeseburger Pasta

I'm always looking for quick and easy meals. Now, more than ever, because my 10-month old is into everything, so cooking has to be quick. This recipe was so easy and quick...and quite yummy! Will be making again!

INGREDIENTS

• 1 lb. ground beef
• 1 can (10 3/4 oz.) cheddar cheese soup.
• 1 can (10 3/4 oz.) tomato soup
• 1 1/2 cups water
• 2 cups uncooked medium shell pasta

DIRECTIONS

1. Cook beef in skillet until browned. Pour off fat.
2. Add soups, water, and pasta. Heat to a boil. Cover and cook over medium heat for 10 minutes or until pasta is done, stirring often.

Serves 4.

Chicken & Noodles Paprika

An old family favorite of ours is Chicken Paprika. My parents have been making this ever since I can remember. I'll have to make it, and post it as well some day. This is a healthier, quicker version of the original. The one we make is usually served on rice or alone with some mashed potatoes. This version is served on egg noodles. A little different. The taste for me just wasn't there. There wasn't any heat or spice, and it, to me, was bland. Maybe it's because I'm from the South, and we like TONS of flavor in our food. I don't know. But, I'm gonna post anyways. 

INGREDIENTS

• 2 cups uncooked cholesterol-free noodles (4 oz) - I used No Yolks.
• 1 tsp olive or vegetable oil
• 1/2 lb boneless skinless chicken breasts, cut into 1/2-inch strips
• 1/3 cup fat free plain yogurt - I used Dannon Greek plain yogurt.
• 2 tsp all-purpose flour
• 1/2 cup reduced-sodium chicken broth
• 1 tsp chopped fresh or 1/4 teaspoon dried thyme leaves - I used dried.
• 1 tsp paprika
• 1/2 medium onion, cut into thin wedges - I didn't have an onion handy, so this was omitted in my recipe.
• Chopped green onion, if desired
  

DIRECTIONS

1. Cook and drain noodles as directed on package, omitting salt.
2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; keep warm.
3. In small bowl, mix yogurt and flour; set aside. In same skillet; heat broth, thyme, paprika and onion to boiling; reduce heat. Simmer about 2 minutes, stirring occasionally, until onion is tender. Gradually stir yogurt mixture into broth mixture. Cook, stirring constantly, until thickened (do not boil). Stir chicken into sauce. Cook 1 minute longer. Serve chicken and sauce over noodles. Sprinkle with green onion.

Recipe source: Betty Crocker

North Carolina-Style Spicy Pulled Pork Sandwiches

1st food pic with the new camera. Whatcha think?

So, there's this place called The Shed...not to far from where we live. Everyone around here knows what that is. If you don't, you've been living under a rock for quite some time. They have the BEST BBQ. Of course, that is just an opinion. But, ask just about anyone, and they'll tell you the Shed is AWESOME! When I first started going there, I would only get the baby back ribs (which are still my fave). After about the 3rd or 4th time, I decided to try something new. So, I tried the pulled pork, and I was NOT disappointed. It is the most delicious pulled pork I have EVER had. EVER. Since then, I have been a big pulled pork fan. Which leads me to this recipe. When I saw it I knew I wanted to try it. Only thing is, it is a North Carolina-style pulled pork, which means it has a vinegear-based sauce. Down here, we don't eat that on our BBQ. So, I was a little hesitant about that, but the flavor wasn't bad. It does have a good bit of heat, which I like. I don't know if I would try this again, only because of the amount of vinegar in the sauce, but it was a really juicy and flavorful pork. Other than the vinegar, I give it 2 thumbs up. So, here ya go!

INGREDIENTS


PORK:

• 1 tablespoon salt - I used kosher.
• 1 teaspoon garlic powder
• ½ teaspoon freshly ground black pepper
• Pinch crushed red pepper flakes
• Pinch celery seeds
• 1 7-lb boneless pork shoulder, skin and fat left intact
• 10-12 soft buns

BASTING SAUCE:

• 3 cups cider vinegar
• 1 cup ketchup
• 2 tablespoons dry mustard powder
• 2 tablespoons packed dark brown sugar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons salt
• 1 teaspoon chili powder
• ½ teaspoon freshly ground black pepper

DIRECTIONS

1. For the pork, in a small bowl, stir together the salt, garlic powder, black pepper, red pepper flakes, and celery seeds. Using your fingers, rub the spice mixture all over the pork to coat evenly. Place pork in a large resealable bag or a covered bowl; refrigerate overnight.
2. For the basting sauce, in a large saucepan, combine all the sauce ingredients, stirring to dissolve the sugar. Bring to a simmer over medium heat; simmer for 3 minutes. Let sauce cool; cover and refrigerate overnight.
3. Preheat oven to 300°F. Place a rack inside a large roasting pan; place the pork on the rack. Roast for 2 1/2 hours; pour ½ of the sauce over the pork. Bake for 1 to 2 hours more or until an instant-read thermometer inserted in the thickest part of the roast registers 180°F, basting pork every 30 minutes with sauce and drippings from the bottom of the pan.
4. Remove pork from the oven and let stand on the rack until cool enough to handle. Meanwhile, warm the remaining sauce in a saucepan over low heat. Transfer the warm pork to a cutting board and shred or chop the meat into bite-size pieces, mixing in some of the fat and skin. Transfer pork to a large bowl; add sauce to taste and mix well.
5. Serve the pork on buns, serving any of the remaining sauce on the side.

Source: Y'all Come Eat  by Jamie and Bobby Deen

Homemade Oreos

Oreos to me are the 2nd most classic American cookies, of course, chocolate chip being the 1st. I can't eat an Oreo without milk though. I saw this recipe, and just knew I had to try it. It was really successful. You have to be careful with the cookies, though, because they burn quickly. The last batch I had to throw out because of that. I would say I definitely agree with the blogger I got this from in that the cream filling is spot on. I think I might like homemade oreos more than store-bought ones! A+ in my book!

INGREDIENTS
For chocolate wafers:

• 1 ¼ cups all-purpose flour

• ½ cup unsweetened Dutch process cocoa
• 1 teaspoon baking soda
• ¼ teaspoon baking powder

• ¼ teaspoon salt

• 1 cup granulated sugar
• ½ cup + 2 tablespoons (1 ¼ sticks) unsalted butter, room temperature
• 1 large egg


For the filling:

• ¼ cup unsalted butter, room temperature

• ¼ cup vegetable shortening
• 2 cups powdered sugar, sifted
• 2 teaspoons vanilla extract




DIRECTIONS
1. Set 2 racks in the middle of the oven. Preheat to 375°F.


2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. (I did the same as the person I got the recipe from. I used my cookie scoop to portion out the batter. I then halved each portion. I rolled each half into a ball and flattened it on the cookie sheet.) Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. (I didn't bother getting out my piping tip out for this. I just used a plastic sandwich bag and snipped the corner. Easy peasy.) Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Makes 25 to 30 cookies.


Recipe Source: Beantown Baker

Jambalaya

I love jambalaya...traditional jambalaya. But, the thing I like about this recipe, is that it's not heavy. It's easier and healthier than the traditional version. It's a great recipe for people wanting a quick jambalaya, for those who have never made it, or even for those who have never tried it. We loved it, and it will be made again.

INGREDIENTS

• 1 Tbsp vegetable oil

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 package (12 ounces, 4 links) spicy smoked chicken or pork sausage

• 1 medium-size onion, diced

• 1 green bell pepper, seeded & diced
• 1 rib celery, trimmed & diced
• 1 ½ tsp Cajun seasoning
• 1 can (14 ounces) diced tomatoes with zesty mild green chiles, drained
• 1 cup long-grain white rice
• 1 can (15.5 ounces) light, low-sodium chicken broth


DIRECTIONS
1. Heat oil in large lidded skillet or sauté pan over medium-high heat. Add chicken & sausage and sauté, shaking pan and stirring frequently until chicken is no longer pink, but not cooked completely, about 4 minutes. - Ok, so this is what I did: I added the chicken by itself, sautéd it untilt it was no longer pink, removed it, then added the sausage and cooked it to heat through. I removed the sausage, and added it to the bowl with the chicken, and then went on to the next step.
2. With a slotted spoon, remove chicken and sausage to a bowl. Reduce heat to medium and add onion, green bell pepper, and celery to skillet. Cook vegetables until crisp-tender, about 5 minutes. Stir in Cajun seasoning, tomatoes, and rice. Add broth.
3. Bring to a simmer, then cover pan and reduce heat to medium-low. Simmer 20 minutes, until almost all the liquid is absorbed. Stir chicken and sausage back into pan, along with any accumulated juices. Cook, uncovered, 5 minutes, until rice is tender.

Snickerdoodle Pie

I made this for this past Christmas dinner. I can definitely say, without a doubt, this is one of my favorite pies of all time. It is so simple, not fussy, which is what I like. It was very easy to put together...beautiful pie. The pictures do not do it justice. I have been waiting for the chance to make it again. This pie had just the right amount of spice with the cinnamon, and was very creamy. LOVED it!

INGREDIENTS

• 1 pie crust recipe or pre-made uncooked pie crust for 9” pie plate

• ¼ teaspoon cinnamon

• 1 cup plus 1 Tbsp sugar

• 4 Tbsp unsalted butter, melted and cooled
• 1 ½ cups buttermilk
• 4 large egg yolks
• ¼ cup all-purpose flour
• 1 tsp vanilla extract

• ¼ tsp salt

DIRECTIONS

1. Roll out pie dough on a lightly floured surface into an 11-inch circle. Fit into a 9-inch pie pan and trim edges so they overhang by 1 inch. Fold dough under to create a double-thick edge; crimp decoratively. Place in refrigerator to chill while preparing filling.

2. Preheat oven to 350°F. Set a rack in lower third of oven. Line a baking sheet with foil and set it on oven rack. In a small bowl, stir together cinnamon and 1 Tbsp sugar. In a large bowl, whisk together melted butter, buttermilk, egg yolks, flour, vanilla, salt and remaining 1 cup sugar. Pour into chilled pie shell. Sprinkle cinnamon-sugar over custard.

3. Set pie on preheated baking sheet and bake for 20 minutes. Without opening oven, reduce temperature to 325°F and bake until pie is set, puffed and golden, about 20 minutes longer. Let cool on a wire rack, then serve, or cover loosely with plastic wrap and refrigerate to serve cold.