Dill Pickle Sloppy Joe Grilled Cheese Sandwich

This is a spin on the classic sloppy joe sandwich we all grew up eating, as well as the grilled cheese sandwich. I had an abundance of pickles, so figured I would find a way to incorporate into dinner, this became the result. And let me tell you, the results are so worth it.

Ingredients:

1 lb. Ground Beef (have used chicken, turkey and deer without issue)

Loaf of Texas Toast Bread, trust me this is needed (or a thicker sliced sandwich bread of choice)

1 Onion, finely diced

1/2 C Dill Pickles, diced small (place in colander and allow to drain some before using)

American Cheese Slices (can use any, but I was going for traditional from childhood)

Sauce:

1T Worcestershire Sauce

1 tsp. Dijon Mustard

2 tsp. Yellow Mustard

2 tsp. Brown Sugar

2 T Paprika

1tsp. Chili Powder

1 tsp. Cornstarch

1 tsp. Garlic Salt

1 tsp. Pepper (or to taste)

1/2 C Ketchup

2T Chili Sauce

Directions:

-Mix all sauce ingredients together. Set aside.

-Add beef to pan, cook over medium heat, when half way cooked, drain any grease. You want to ensure that the meat is well broken up as it cooks, large pieces wont be easy to use on sandwich. Add in onion and continue to cook until meat is cooked. Drain again if needed.

-Add in sauce ingredients, stirring well, reduce heat to medium/low and allow meat mixture to simmer for 8 minutes. Remove from heat and allow to cool some before adding in pickle. Once cooled, stir in pickle.

-Butter one side of 2 slices of bread, cook over medium heat until bread is toasted. Top toasted side with cheese slice, about 1/4 C meat mixture another slice of cheese than second slice of bread toasted side down.

-Butter other side of bread, cook over heat until bread is toasted, flip sandwich and do same for other side. Sandwich is done when both sides toasted, and cheese melted.

Enjoy!

Meat and Potato Pie

I had left over steak and eye round roast, so figured why not combine to make a recipe. Do not worry, can use uncooked beef as well to make this deliciousness.

Ingredients:

Crust:

1 1/2 Sticks Butter, cut into small pieces

1 1/2C All Purpose Flour

1/2 tsp. Salt

1 Egg Yolk

2T Dried Chives (I didn’t actually measure, I added until happy)

1 T White Wine Vinegar (white distilled vinegar will work)

1 Egg for Brushing Crust

Pie Ingredients:

2lbs. Beef of Choice

2 T Olive Oil

2 Carrots, peeled, cut into 1 inch pieces (can cut anyway you wish)

1 Onion, diced

1 T Minced Fresh Garlic

1 tsp. Dried Sage

1/2 tsp. Cumin

1 tsp. Italian Seasoning

1 T Flour

1 T Tomato Paste

Salt/ Pepper to taste (honest add until you are happy, everyone is different)

1 C Beef Stock

1/2 C Red Wine (use beef stock if needed0

1/4 C Mushroom Catsup https://junecleaver21stcenturystyle.wordpress.com/2022/04/12/mushroom-catsup/ (or beef stock, can also be store bought)

1 lb. Red Potatoes, peeled and diced

1/4 C Worcestershire Sauce (do not omit)

1/4 C Water

3T Flour

Directions:

Crust:

-In bowl add flour, salt, chives. Using pastry cutter, cut in butter until mixture is pea sized. Add in egg and vinegar, mix dough until wet. Form into ball, wrap in plastic wrap and store in fridge for at least 1 hour or overnight.

Pie:

-If using uncooked beef, dice meat into bite sized pieces, heat oil over medium high heat, add in beef and sear 2-3 minutes. Remove beef. (if like me, using cooked beef, omit this step, just ensure beef is diced)

-Add in butter, carrot, onion and garlic. Cook 3 minutes. Add in flour and tomato paste, cook 1 minute. Add in beef, beef broth, wine, catsup, Worcestershire sauce and spices. Bring to boil, and cook 2 minutes, stirring often.

-Add in beef, bring back to boil, reduce to simmer and cover for 40 minutes. Add in potatoes, increase temperature to boil, cook 15 minutes. Mix water and 3T flour well. Pour into mixture and cook 5 minutes.

-Remove meat and potato mixture from heat, pour into 9inch pie plate and cool for at least 30 minutes before adding crust.

-Remove crust from fridge, dust clean service with flour and roll dough into 13 inch round pie crust.

-Place on top of cool meat mix, tuck into sided, fold overhang under itself and crimp crust. Whisk whole egg well, brush top of crust.

-Bake 400 degree for 40-45 minutes, remove from oven and cool a bit before serving. Enjoy!

Ham and Potato Soup

Ingredients:

1 Large Carrot, peeled and diced small

1 Celery Stalk, diced small

1/2 Medium Onion, finely diced

2 cloves Garlic, chopped

4 C Chicken Broth

1 Ham Steak, fat trimming, diced (save bone)

4 Medium to Large Red Potatoes, peeled, diced *

2 tsp. Italian Seasoning

1/2 tsp. Dried Dill

Salt and Pepper to taste

Thickening:

5 T Butter

2 C Milk

1/4 C + 2T Flour

1/4 tsp. Nutmeg

Directions:

-Add all soup ingredients (including ham steak bone) to large pot over medium high heat, bring contents to boil. Cover and reduce to simmer for 1 hour.

-While soup is cooking, in small pot over medium low heat melt butter, whisk in flour and allow to cook 1-2 minutes. Add in milk, stirring often to dissolve flour mixture. Add in nutmeg and bring to simmer, simmer for 5-7 minutes until mixture thickens slightly. Remove from heat set aside.

-Once hour is up, remove ham bone from soup, stir in milk mixture, bring soup back to simmer, cover and cook 20 minutes.

-Allow soup to cool a but before serving, Enjoy!

*The ham bone adds some flavor, so I saw no reason to not use it in this recipe*

Mulligatawny Soup

This is an amazing soup that for my family screams comfort food. Curry is the flavor that sets this soup apart from any other chicken based soups out there.

Ingredients:

6 Boneless, Skinless Chicken Thighs, diced small

2 T Olive Oil

2 Large Carrots, peeled, chopped

1 Onion, chopped

2 Celery Stalks, chopped

1 Medium Sweet Potato, peeled and diced

6C Veggie Broth (Can use chicken)

2 Large Cloves Garlic, chopped or minced

1 T Curry Powder

2 tsp. Chili Powder

2 tsp. Cumin

1/4 tsp. Nutmeg

1/8 tsp. Dried Thyme

Salt and Pepper to taste

1 Granny Smith Apple, peeled diced

1/3 C Dry Long Grain Rice (optional)*

1/2 C Plain Greek Yogurt

1/4 C Fresh Cilantro, chopped

Directions:

-In large pot, heat oil over medium high heat, add in carrots and celery, cook 5 minutes. Add in diced chicken and onion and cook 5 more minutes.

-Add in all other ingredients except rice, apple, yogurt and cilantro, bring to boil, cover, reduce to low boil and cook 30 minutes.

-Add in apple and rice if using, and bring back to boil, cook 15 minutes. Remove from heat and stir in greek yogurt.

-Serve with diced cilantro on top, Enjoy!

*The rice adds an extra carb to make soup more filling, but it isn’t necessary if you wish to omit it*

Gyro Soup

My family loves gyros, so I figured out a new way to get the same taste but in a way that is warm and comforting on cold nights. This soup was a huge hit, I served with warm bread for dipping. You can use just ground lamb, but I like the taste of all the meat mixes on a personal level.

Ingredients:

1 lb. Ground Lamb

1 lb. Ground Beef (use lean)

1/2 lb. Ground Pork

6 C Vegetable Broth

14 oz. Can Diced Tomatoes

1 large Onion, finely diced

1/3 C Red Wine

2 1/2 T Minced Garlic

3 T Fresh Mint, finely diced

2 T Dried Marjoram

1 T Dried Rosemary

2 tsp. Dried Oregano

Salt and Pepper to taste

Feta Cheese and/or Plain Greek Yogurt for Serving

Directions:

-Over medium heat, cook all meat until mostly cooked. Using slotted spoon (don’t want all the grease in the finished soup), add the cooked meat to crockpot.

-Add in remaining ingredients and cook low 6 hours. Serve with feta cheese, greek yogurt and bread. Enjoy!

 

 

Pork Belly Ramen with Shitake Mushrooms

My son requests ramen every year for his birthday, this was the one I made for his last birthday. It takes time, but I promise it is so worth it in the end. I make my own broth for every ramen I make, and this takes time and ingredients, but if you are low on time, I do know that some places do sell premade broth (sold where normal chicken/beef broth is in stores).

Ingredients:

Broth:

4C Chicken Broth

4C Vegetable Broth

4C Water

1 Carrot, chopped small

4T Miso Paste (any flavor type will work, I use red and white the most often)

5 Green Onions, chopped

1/2 C Soy Sauce (use GF if needed)

2T Oyster Sauce

1/4 C Mirin

2tsp. Garlic Chili Sauce

2 Inch Fresh Ginger, sliced (no need to peel)

1/2 tsp Dried Dill

2 tsp. Pickled Lemongrass (optional)

1/2 tsp. Dried Sage

1/4 C Fresh Cilantro

2-3 lb. Pork Belly, cut into cubes

Glaze:

3 1/2 T Soy Sauce

2T Honey

2T Brown Sugar

1 tsp. Fresh Lemon Grass

1 Inch Fresh Ginger, peeled

Soup:

2 Medium Carrots, matchsticked

4 oz. Shitake Mushrooms, sliced

2T Olive Oil

1 1/4 C Frozen Green Peas, defrosted

1/2 T Sesame Oil

Sliced Green Onion for serving (optional)

Cooked Noodles (I use GF rice or Green Jade Pearl Soba noodles)

Directions:

Broth/Glaze:

-Combine all pork ingredients in large heavy bottomed pot (I used my Cast Iron Dutch Oven).  Over medium heat bring to boil, cover and reduce temperature.  Allow to simmer/low boil for 2 hours.

-Drain, reserving broth.  Remove pork belly pieces (you can save the veggies for the soup if you desire).

-Over medium high heat (I used same pot from making broth), lightly brown cooked pork.  Combine all glaze ingredients in bowl.  Pour over browned pork.  Continue to cook until dark and sticky.

Soup:

-In large pot over medium heat, heat olive and sesame oil. Add in carrots and cook 3-5 minutes. Pour in reserved broth from earlier and cook 20 minutes. Add in mushrooms and cook 7 minutes.

-Place cooked noodles and peas in bottom of bowl, pour in broth, top with cooked and glazed pork belly, top with green onion. Enjoy!

Pork Belly Poutine

Anyone that knows me, knows that poutine is my ultimate comfort food.  I will choose a good poutine over anything and everything else. Please note, that a good poutine lies in the crispy of the fry and the amazingness of the gravy, failure in just one of these will result in a less than pleasant end result.

 

Ingredients:

Crispy Fries

Cheese Curds

Pork Belly:

2 lb. Pork Belly

1 T Italian Seasoning, divided

1tsp. Dried Sage, divided

Garlic Salt, Pepper, Smoked Paprika for dusting

2 T Olive Oil

1 T Minced Dried Onion

1/2 T Dry Chopped Garlic

2 T Balsamic Vinegar

1 1/4 C Vegetable Broth

Gravy:

Drain Cooking Liquid from Crockpot-should =1 C Broth*

1/4 C Butter

2 Cloves Garlic, minced

1 Shallot, finely diced

1/4 C Flour (use GF if needed)

1/2 C Cooking Sherry

1 C Vegetable Broth

2 T Ketchup

1 T Spicy Mustard

1 T Balsamic Vinegar

1 T Worcestershire Sauce

1/4 tsp. Italian Seasoning

1/4 tsp, Dried Sage

Salt and Pepper to taste

Directions:

Pork Belly:

-Dust pork belly with 1/2 T Italian Seasoning, 1/2 tsp. Sage, garlic salt, pepper and smoke paprika.  Heat oil in skillet over medium high heat.  Cook skin side for 3 minutes, then rotate and cook all other sides for 1 minutes.

-Add remaining Italian seasoning, garlic, onion, balsamic vinegar, and vegetable broth.  Place seared pork in crockpot skin side up for 4 hours on high.  Remove from crockpot and allow to cool in fridge 2 hours.  Dice and set aside.

-Strain broth with mesh strainer, place in to bowl in fridge until cool enough to spoon out fat (don’t want that)*

Gravy:

-In medium pot over medium low heat melt butter, add in garlic and shallot.  Cook 2 minutes, stir in flour and cook 2 minutes, stirring often.

-Whisk in cooking broth, whisk well to ensure flour dissolves.  Whisk in remaining ingredients, bring to boil and allow to cook, stirring often until gravy thickens.

-Place fries on bottom, them cheese curds, cooked diced pork belly, then pour over gravy.  Great served with sliced green onions.  Enjoy!

 

 

Cheesesteak Stir-Fry

This is the epitome of a fusion meal, my family wanted stir fry while I seriously was in the mood for cheesesteaks, so I figured why not please both sides.  This is almost  comfort food that is super easy to make and sure to please the whole family.

 

Ingredients:

2 lbs. Thin Cut Beef Sirloin

1 large Yellow Onion, sliced thin

4 oz. Baby Bell Mushrooms, sliced thin

1 Yellow Bell Pepper, sliced thin

1 Red Bell Pepper, sliced thin (can use a green if you desire instead)

3 T Olive Oil

2 tsp. Minced Garlic

1 tsp. Minced Fresh Ginger

Noodles or Rice for serving

Sauce:

3T Soy Sauce

1 1/2 T Sugar

2T Cornstarch

2 T Worcestershire Sauce

1/2 T Spicy Mustard

Sriracha Hot Sauce to taste

Cheese Sauce:

2 T Butter

2 T Flour (haven’t tried with GF )

1 tsp. Dijon Mustard

1 C Milk

1/3 C Shredded Cheddar Cheese

Salt and Pepper to taste

Directions:

-Mix all sauce ingredients together, ensure cornstarch is dissolved, set aside.

-In large skillet or wok over medium high heat, heat oil.  Add in peppers and onion cook 3 minutes, add in beef and cook 3 minutes more.  Add in mushrooms, garlic and ginger, cook 3 more minutes.  Pour in sauce and bring to boil, cover and reduce to simmer, cook 7 minutes.

Cheese Sauce:

-In small pot over medium heat, melt butter, whisk in flour, ensure that flour is incorporated.  Cook 2 minutes.  Stir in mustard and milk, ensure that roux is dissolved before next step.

-Add a little cheese at a time, ensure previous starts to melts before adding more, do this for all cheese, reduce temperature to low adding salt and pepper to taste.  Cheese sauce will thicken slightly as temperature reduces.

 

Serve meat and veggies over rice or noodle, top with cheese sauce and let dinner be amazing.  Enjoy!

Chicken Pasta Bake

This is a great recipe to make ahead of time and simply throw in oven later.  It is super easy and seriously tasty. The best way to describe it is chicken alfredo in a new form.

 

Ingredients:

2 Boneless, Skinless Chicken Breasts

Italian Seasoning, Lemon Pepper, Garlic Salt

1 lb. Bag Egg Noodles

1 C Mozzarella Cheese, shredded

1/3 C Shredded Parmesan Cheese, divided

Sauce:

1/4 C Butter

1/4 C Flour

2 1/2 C Milk

1 tsp. Dried Basil

1 tsp. Italian Seasoning

1/2 tsp. Onion and Garlic Powder

1 C Fresh Spinach, chopped

Directions:

-You can dice chicken or cook whole, season chicken with garlic salt, lemon pepper, and Italian seasoning .  Cook as you wish until chicken is fully cooked.  If cooking whole, dice, set aside.

-Cook and drain pasta per package directions, reduce cook time or else pasta will become mushy in oven, set aside.

Sauce:

-In medium sauce pan melt butter over medium heat, add in flour and whisk to combine with butter.  Cook 2 minutes.  Slowly add in milk, whisking well to ensure flour is dissolves.

-Add in basil, Italian seasoning, onion and garlic powder, season with salt and pepper to taste.  Add in 1/2 of parmesan cheese, stir well until cheese is melted and sauce is slightly thickened.  Remove from heat and stir in spinach and cooked chicken.

-Pour sauce over cooked pasta, stir in mozzarella cheese.  Place in baking dish, top with remaining parmesan cheese.

-Bake 350 degrees for 25 minutes.  Remove from oven and allow to cool some before serving.  Enjoy!

 

Pork Ramen with Fennel and Matsutake Mushrooms

My tiny humans seriously love ramen and I will admit I love that they do.  This is seriously one of my favorite comfort foods, and yes it does take time to make, but it is seriously worth it.  I tweaked my usual pork ramen recipe an added in fennel, which to me made it even more comforting and “homestyle”.

 

 

Ingredients:

1 1/2 lbs. Pork Tenderloin Chops, sliced thin

Cumin, Salt, Pepper and Chinese 5 Spice for dusting

10 oz. Ramen Noodles, cooked

Sesame Seeds and Sliced Green Onions for serving

Broth:

3 C Vegetable Broth

3 C Chicken Broth

1 Qt. Mushroom Broth

1 Onions, sliced

5 T Soy Sauce

1/8 C Miso Paste (any will work)

Thumb Size Piece of Fresh Ginger, peeled, chopped

3 tsp. Minced Garlic

2 T Rice Wine Vinegar

2 tsp. Garlic Chili Sauce

1 tsp. Dried Lemongrass

1/2 tsp. Dried Dill

1/2 tsp. Dried Sage

1/2 tsp. Dried Thyme

Soup:

1 T Olive Oil

1 T Sesame Oil

6 Baby Leaks, sliced thin

2 Small Fennel Bulbs, core removed, diced

1/2 C Sliced Carrots (cant diced if using large carrots)

10 oz. Dried Matsutake Mushrooms

Directions:

-Combine all broth ingredients together in pot, bring to boil, reduce to low boil and cook 30 minutes.  Remove from heat and strain broth, you only want the liquid. Set aside.

-Dust sliced pork in dusting spices.  Place in pan with a drizzle of olive oil over medium high heat.  Cook pork until almost done, remove from pan and set aside.

-In large pot heat olive oil over medium heat, add in leaks, carrots and fennel.  Cook until veggies until they start to become tender.  Pour in broth and bring to boil, cover, reduce to simmer and cook 20 minutes.

-Place some of noodles in bowl, top with pork and then pour hot broth over top.  Serve with sesame seeds and green onions. Enjoy!