Sloppy Joes

Yield: Makes 6 servings

Ingredients
1 pound ground lean beef or turkey
1/2 onion, finely chopped (about 3/4 cup)
1 carrot, chopped
1 1/2 cups summer squash, diced
1 6-ounce can tomato paste
3 garlic cloves, minced
1 tablespoon mild chili powder
1 teaspoon paprika
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper to taste

3 ounces cheddar cheese, thinly sliced
6 hamburger buns

Tip: I also added a healthy amount of ketchup to help with sweetness and flavor.

Preparation
1. Preheat the broiler. In a large skillet over medium-high heat, sauté the ground beef or turkey until browned, about 7 minutes. Add the onion and sauté 2 minutes. Add the carrot and sauté 2 minutes. Add the squash and sauté 1 minute more.

2. Stir in the tomato paste and 1 1/2 cups water, stirring until the paste has dissolved. Add the garlic, chili powder, paprika, and oregano, and season with the salt and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, 8 to 10 minutes.

3. Divide the cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the top buns are toasted.

4. Remove the buns from the oven and fill each sandwich with the squash-and-meat mixture. Serve immediately.

This was delicious and even had my toddler (who eats like a bird) asking for "moh"!

Braised Short Ribs Provencale

A few years ago, I found some really lovely short ribs in the butcher case of my local grocery store.  I had no idea what to do with them, but I just had to have them.  I got them home and searched Epicurious for a recipe.  I found this one, and decided to make it my own.  I'll let you know throughout where I varied from the directions.

Braised Short Ribs Provencale

Ingredients

• 2 tablespoons extra-virgin olive oil
• 6 pounds individual short ribs (not cross-cut flanken)
• 3/4 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 large onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 12 garlic cloves, peeled
• 1 tablespoon herbes de Provence
• 2 tablespoons all-purpose flour
• 2 cups hearty red wine, such as Zinfandel or Shiraz
• 1 3/4 cups beef stock, preferably homemade, or reduced-sodium chicken broth
• One 14 1/2-ounce can diced tomatoes in juice, drained
• 1 bay leaf
• 8 ounces baby-cut carrots
• 1/2 cup Mediterranean black olives, such as Niçoise, pitted --> I skip the olives and add potatoes for a heartier, more stew-like dinner.
• 3 tablespoons chopped fresh parsley for garnish --> I usually skip garnishes.

Preparation

1. Position a rack in the center of the oven and preheat to 300°F.

2. Heat the oil in a large (at least 6-quart) Dutch oven or flameproof casserole over medium-high heat. Season the short ribs with the salt and pepper. In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes. Using tongs, transfer the ribs to a platter.

3. Pour off all but 2 tablespoons of the fat from the pot. Add the onion, chopped carrot, and celery to the pot and reduce the heat to medium-low. Cover and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic, herbes de Provence, and flour and stir until the garlic gives off its aroma, about 1 minute. Stir in the wine and bring to a boil over high heat, stirring up the browned bits on the bottom of the pan with a wooden spoon. Add the broth, tomatoes, and bay leaf. Return the short ribs, and any juices, to the pot. Add cold water as needed to barely reach the top of the ribs and bring to a boil over high heat.

4. Cover tightly, transfer to the oven, and bake, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 2 1/2 hours. (I add a little water about halfway through to make it a stew, but this isn't necessary) During the last 15 minutes, add the baby carrots and your potatoes if you go my route!.

5. Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm. Skim off the fat from the surface of the cooking liquid, and discard the bay leaf. Bring to a boil over high heat and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot). Add the olives and cook to heat them through, about 3 minutes. Season the sauce with salt and pepper.  I haven't done this, preferring to leave it as a stew, but I'll try the reduction next time!

6. Spoon the sauce with the carrots over the ribs, sprinkle with the parsley, and serve hot. A nice loaf of bread is a welcome addition on the side!

Never Fail Fudge

The stuff childhood dreams are made of:

My mom used to make this all the time.  It is delicious, easy, and travels well for housegifts.  Yum.  So here is the recipe for your munching pleasure, courtesy a jar of Marshallow Fluff.

Ingredients
2 1/2 cups sugar
1/4 cup butter or margarine
1 small can evaporated milk
1 jar (7 1/2 oz) Marshmallow Fluff
3/4 tsp salt
---
3/4 tsp vanilla
1 large (12 oz.) bag semi-sweet chocolate pieces

Directions
Combine first five ingredients
Stir over low heat until blended
Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling
Boil slowly, stirring constantly, for five minutes (use soft ball test) <--whatever that means!
Remove from heat
Stir in chocolate and vanilla until chocolate is melted
Turn into buttered 9x9-inch pan
Cool completely before cutting

ENJOY!

The Fluffernutter Sandwich

According to Wikipedia, the Fluffernutter sandwich is "particularly popular" in Massachusetts.  And in my tummy.  Which makes sense, since my family hails from Massachusetts.  Does it matter, though, the origin of this yummy sandwich?  No.  So here's how to make it:

Ingredients
Two slices white bread, crusts removed
Peanut butter (I prefer Creamy Jiff)
Marshmallow Fluff

Directions
Slather one slice of bread with peanut butter
Slather other slice of bread with Fluff
Squash both slices of bread, sticky side in
Cut into four triangles
Die of satisfaction

Five Alive Chicken

Source

Do you remember that citrus drink in the '80's, Five Alive?  It was a mix of orange, lemon, lime, grapefruit and tangerine juices.  A hodgepodge of citrus, that I hear is still widely available in Canada in the UK.  My parents always had a carton of Five Alive in the fridge.  The liked to drink it and it made a delicious chicken marinade in a pinch.

I was craving some Five Alive Chicken the other night, and set out to recreate the yumminess with juices I had on hand.

Ingredients:
1/2 cup OJ
1/2 cup lemonade
1/2 cup limeade
1 tbs garlic powder
1 tsp thyme

Mix all the ingredients in a tupperware
Add chicken, seal, and shake
Let sit in fridge overnight (or at least 30 minutes)
Grill to perfection

This could not be an easier - or tastier - way to achieve deliocious grilled chicken.  I had pre-cut my chicken breasts into small pieces before marinating.  They cooked quickly on the grill, and yielded a lot of food for our little family. The chicken is good on its own or paired with whatever you want!

Deviled Egg Chickens

I started making these as a three-year-old and was always so proud of the results!

Hard boil a dozen eggs. (Put eggs in saucepan of cold water, just to cover, and bring to a rolling boil. Cover. Turn off heat and let sit on warm burner for 12 minutes).

Slice eggs lengthwise and scoop yolks into medium sized bowl.
Mash 1/4 C mayonnaise, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp dry mustard into the yolks.
Add more mayonnaise if needed to make a smooth but not dry or soupy consistancy.
Adjust seasonings to taste.

Cut 12 (1/4") rounds from large end of carrot with a crinkle cutter. Cut rounds in half.
With paring knife, cut 4 (1/4") rounds from large end of carrot; cut each into 6 wedges.
Mound each egg half with some of the yolk filling.
Place a crinkle carrot "comb" on top of mound.
Stick a small carrot wedge "beak", point out, in front of the mound.
Place a small frozen pea on either side of the "beak" to make "eyes"

Voila! Chickens!

Print Feature!

Dear friends,

I believe I have rigged it so you can now print recipes!  Please, please, please let me know if it's not working!

Love,
Mrs. Mid