Picadillo Sloppy Joes

A new twist on an old favorite!

Ingredients:

1 medium onion, chopped

2 Tbsp. olive oil

1 Tbsp. chopped garlic

Salt & Pepper to taste

1 lb. ground sirloin (90% lean)

1 - 15 oz. can Ro-tel tomatoes with green chilis

3/4 cup chili sauce

1/2 cup water

1/4 cup raisins

1/2 cup pimento-stuffed olives

1 Tbsp. lemon juice

Hot sauce to taste

Directions:

Heat the oil in a large skillet over medium heat until hot.  Reduce heat to low.  Add onions and cook 5 minutes or until softened.  Add the garlic and cook 1 minute more.

Turn up the meat to medium high.  Add ground sirloin and cook, breaking up the lumps for about 5 minutes or until no longer pink.

Add tomatoes, chili sauce, water, olives, raisins and salt and pepper.

Simmer 15 to 20 minutes or until most of the liquid has evaporated.

Stir in lemon juice and hot sauce.  Adjust salt and pepper.

Divide among brioche buns and serve hot with plenty of napkins.

ENJOY!

Sweet & Spicy Orange Chicken

Tender chicken breasts cubes marinated in orange juice, garlic and ginger.  A simple saute makes for the best orange chicken ever!  Choose your sides - steamed broccoli, jasmine rice and dinner is served.  Fresh ingredients always replace take out!

For the sauce:
1-1/2 cups water 1/4 cup orange juice 1/3 cup rice wine or red wine vinegar 2-1/2 Tbsp. soy sauce 1 Tbsp. orange zest 1 cup brown sugar 1/2 tsp. freshly grated ginger 2 Tbsp. grated onion 1 clove garlic minced 1/4 tsp. red pepper flakes (or to taste) 3 Tbsp. cornstarch 2 Tbsp. water 3 Tbsp. olive oil 2 large chicken breasts, cut into 1" cubes
For the coating:
1 cup flour 1 tsp. salt 1/2 tsp. freshly ground pepper

Mix all marinade ingredients except for the cornstarch and water.  Bring to a boil and let cool until room temperature, about 15 minutes.  Cube chicken breasts and place in a ziploc bag with 1 cup of the cooled marinade.  Reserve remainder.  Place chicken in refrigerator for 2 hours. 
Mix 1 cup of flour with salt and pepper.  Add chicken cubes and shake em up until coated with flour.  In a large saute pan, heat 3 Tbsp olive oil.  (You may need additional oil as I had to fry these in three batches - don't overcrowd the pan!  Shake off excess flour and saute chicken in batches until golden brown - about 2-3 minutes per side.  Transfer cooked chicken to a plate to keep warm.  Wipe out pan.  Add reserved marinade and bring to a boil.  Add cornstarch slurry and cook until thickened, about 1 minutes.  Add chicken and simmer on low, covered for 5 minutes.

Enjoy!

Porcupine Meatballs & Tomato Gravy

Porcupine Meatballs is one of those "oldie but goodie" recipes that are rarely found in any cookbooks today.  This recipe was popular in the 50's, and it's listed in my Mom's old cookbook from that time period.  Mom used tomato soup quite a bit back in the day for her delicious Tomato Soup Meatloaf and Polish Stuffed Cabbage.  I always have tomato soup on hand for a quick meal.  When my boys were growing up, I always made them elbow macaroni with tomato soup - it's still their comfort food today.

You will need:
1-1/2 lbs. lean ground beef 1/2 cup raw rice, rinsed 1/3 cup chopped onion 1/3 cup chopped green pepper 1/4 tsp. garlic powder Salt and Pepper to taste 1 large egg, slightly beaten 1 can Campbell's Tomato Soup 1 can water 2 tsp. Worcestershire Sauce
Directions:
Preheat oven to 350 degrees F.  Mix first seven ingredients in a medium sized bowl until well combined.  Form into golf-ball sized meatballs and place in baking pan.  Mix tomato soup with water and Worcestershire Sauce.  Pour over meatballs.  Cover with foil and bake 1 hour.  Uncover and bake 15 minutes longer or until sauce thickens.
Serve with a nice side salad or steamed veggies.
Enjoy! Prep Time:  15 minutes Cook Time:  1 hour 15 minutes Servings:  Makes about 15 meatballs

The Best Black Bean Burger with Chipotle Mayo

I have tried many a recipe for Black Bean Burgers - all of them did not measure up.  Filled with ingredients like oats, quinoa, you name it, all of them were mushy or fell apart when cooking.  I think America's Test Kitchen really found the secret to a great Black Bean Burger.  The secret is tortilla chips in place of any other binder and to let the mixture rest for one hour.

I made half the recipe (just in case) to try it out.  I swapped one ingredient and left one out since I didn't have it, but it still came out to be the best Black Bean Burger! You will need: 1 can of your favorite Black Beans (I used Bush's) drained and rinsed 1 egg 1/4 cup tortilla chips - I had Tostitos Fajita Scoops 1 Tbsp. flour 2 scallions, chopped 1-1/2 Tbsp. fresh cilantro, chopped 1 garlic clove, minced 1/2 tsp. cumin Salt and Pepper Directions: Process tortilla scoops until finely ground.  Measure out to 1/4 cup and set aside.  After rinsing the black beans, let them dry for about 15 minutes on a paper towel. In a medium size bowl, beat egg.  Add flour and whisk until well combined.  Add scallions, cilantro, garlic, cumin and salt and pepper and mix to combine. Add beans to food processor and pulse about 5 times.  There will be some beans that are not fully ground up, but you want some texture.  Add beans and ground tortillas to egg mixture and mix well.  Cover and refrigerate for one hour. In a medium saute pan, heat 2 tsp. canola oil over medium heat.  Divide mixture into thirds and form into patties.  Fry burgers about 5 minutes on each side until golden brown, adding more oil if necessary when frying the second side.  This gives you a little bit of a crispy crust - like on a grilled burger. Get some nice Brioche buns, some chipoltle mayo, a juicy tomato, sliced raw Vidalia onion, shredded lettuce and build your burger! Makes 3 burgers. Chipotle Mayo: 3 Tbsp. Mayonnaise 3 Tbsp. Sour Cream 1 Tbsp. Cholula Chipotle Hot Sauce (or to taste) 1 tsp. fresh lime juice Pinch of garlic powder and salt Combine all ingredients and refrigerate until ready to serve. Enjoy!   

Maple-Glazed Chicken Tenderloins with Sweet Potatoes

A super quick weeknight meal with the help from refrigerated mashed potatoes!  The spicy steak seasoning just adds a kick of spice!

1 lb. 8 oz. package mashed sweet potatoes 1 lb. chicken breast tenderloins 2 tsp. steak grilling seasoning blend, such as Montreal 2 Tbsp. butter 1/2 cup maple syrup 1/2 cup scallions, sliced
Directions:
Prepare sweet potatoes in microwave oven according to package directions. Lightly coat chicken with steak seasoning.  Heat butter in a large skillet over medium-high heat; add chicken.  Cook 5 to 6 minutes until no long pink, turning once halfway through cooking.  Remove from skillet; cover and keep warm.  Stir maple syrup into hot skillet; cook 2 minutes.  Stir in green onions.
Drizzle potatoes and chicken with maple syrup mixture.

Serves 4 Adapted from Better Homes and Gardens

Vegetarian Chili with Steel-Cut Oats

Oats for Dinner?
Adding steel-cut oats to a smoky chili with chipotle peppers makes a quick, hearty and wholesome meal.  This chili is great for lunch time leftovers and is so quick to make!  

Ingredients:
4 cups vegetable broth 1/2 cup steel-cut oats 1/4 cup quinoa, rinsed 1 Tbsp. chipotle peppers in adobo sauce (or to taste) 1 tsp. chili powder 1 tsp. oregano 2 tsp. cumin 3 cloves garlic, minced 1 14.5 oz. can kidney beans, drained and rinsed 1 14.4 oz. can black beans, drained and rinsed 1 14.5 oz. can diced tomatoes, with juice Sliced scallions and sharp white or yellow cheddar for garnish
Directions:
Bring vegetable stock to a boil in a medium soup pot.  Add oats and quinoa and lower to a simmer.  Cook, covered for 15 minutes, stirring occasionally  Uncover and continue cooking until oats are tender, about 15 minutes.
Stir in chipotle peppers, oregano, cumin, garlic, beans and tomatoes with their juice.  Cover and simmer over low heat to allow flavors to blend.  Salt to taste.
Top with sharp cheddar and scallions.  Serve with tortilla scoops or chips or crackers.
Enjoy!

Nutritional Info

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 305.5

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 340 mg.  14%  Depending on which products you use
• Total Carbs: 41.g 14%
• Dietary Fiber: 9g 36%
• Protein: 13g 26%

Patti's Time-Saving Hack
Although whole grains can take a while to cook, you can cook them and freeze them for future use. Try this:  Cook up a big pot of grains.  When they're fully cooled, scoop half-cup portions into a cupcake baking pan sprayed with nonstick baking spray.  Stick the pan in the freezer, and when grains are frozen, pop them out of the pan and into a big plastic bag, which you can store back in the freezer.  When you need a serving of grains, grab one from the bag, toss it in the microwave, and heat it up for a minute or two.  You'll have a serving of delicious whole grains in less time than it takes to make instant rice.

Eggplant Meatball Parmigiana

Everyone knows that when you get a craving for Eggplant Parm, you sort of dread the process of slicing, breading and frying the eggplant.  It's the only way - unless you make some meatballs!  Crunchy on the outside, tender and full of flavor on the inside.  You can make yourself a great sandwich or top these meatballs on your favorite pasta.

3 Tbsp. Extra-Virgin Olive Oil 3 cloves garlic, minced 1 eggplant, about 12 ounces), peeled and diced 2 Tbsp. water 1-1/4 Italian Style Bread Crumbs 1/2 cup minced fresh Italian Parsley 1/2 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1-1/2 tsp. dried oregano 2 large eggs, slightly beaten 1/2 cup fresh grated Pecorino Romano cheese 1/2 cup Panko bread crumbs 1/4 cup canola oil Marinara Sauce Shredded Mozzarella & Provolone Cheese

Heat the olive oil in a large nonstick skillet and slowly cook the garlic over medium heat until golden.  Add the eggplant and 1 Tbsp. water; cover and steam the eggplant over low heat until very soft, about 10-15 minutes.  Add the remaining water only if the eggplant begins to stick to the skillet.  Stir the eggplant occasionally while it cooks.  Set aside and let it cool.
Combine the bread crumbs, parsley, salt, pepper, oregano, eggs, and cheese in a large bowl.  Stir in the eggplant, mix well and let it stand for 20 minutes.  Scoop small amounts of the mixture into your hands and form meatballs.  There should be enough to make about 12.  Roll each meatball in Panko breadcrumbs.

Preheat oven to 350 degrees F.  Heat the vegetable oil in a large saute pan over medium-high heat.  Fry meatballs, turning them occasionally so they brown evenly. Transfer to a baking dish sprayed with olive oil spray and one cup of marinara sauce.  Top with mozzarella and provolone cheese.  Be sure to leave some of the meatballs exposed to keep them crispy.

Bake 15 to 20 minutes or until sauce is bubbly and cheese melted and browned.

Enjoy!

Cauliflower Bechamel with Tri-Color Penne

This is a great change of pace from a heavy cream sauce for pasta.  I have been seriously watching my cholesterol intake for the past few months, and today I found out that my LDL level is down 26 points!  You don't need to take medication if you eat well!  There are so many pasta options now - choose your weapon~!

4 cups chopped cauliflower (1 medium) 1-1/2 cups Skim Plus 100% Fat Free Milk 2 Tbsp. Smart Balance Buttery Spread 1 lb. pasta of your choice (I used Barilla Tri-color Penne) 1 Tbsp. Extra Virgin Olive Oil 1 cup chopped onion 2 cloves garlic, minced 1/2 cup dry white wine, chicken or veggie broth Pinch of nutmeg 1 tsp. lemon zest 1/3 cup grated Parmesan cheese 1/4 cup chopped fresh parsley Salt and Pepper to taste.
Directions:
In a large saucepan combine cauliflower and milk.  Season with salt and pepper to taste.  Bring to a boil, reduce heat and simmer, covered 8-10 minutes or until cauliflower is fork tender.  Add cauliflower mixture to blender, add Smart Balance and blend until smooth.  Set aside.
Cook pasta according to package directions.  While pasta is cooking,  heat oil in a large saucepan.  Add onion and garlic.  Cook 2 to 3 minutes or until slightly tender.  Stir in wine or stock.  Stir in cauliflower puree.
Drain pasta, reserving some of the cooking liquid.  Add pasta to saucepan.  Add nutmeg, lemon zest, Parmesan, parsley and salt and pepper.  Toss to coat.  Add pasta cooking liquid if pasta seems too dry.  Serve warm with additional grated cheese.
~Adapted from ShopRite Culinary Kitchen 

CrockPot Chicken 'n' Dumplings

Warm up during this cold snap with a steamy bowl of old-fashioned Chicken "n" Dumplings.  It really doesn't get any easier to make this tasty comfort food.  

Ingredients:
1 can condensed cream of chicken soup 1 can condensed cream of celery soup 3-1/2 cups low-sodium chicken broth 1 medium onion, chopped 1 cup shredded carrots 3 boneless, skinless chicken breasts 1/4 tsp. salt 1/4 tsp. freshly ground black pepper 2 Tbsp. unsalted butter 1 can Pillsbury Crescent Roll Sheet Chopped fresh parsley Additional freshly ground black pepper
Directions:
Spray 6 quart slow cooker with cooking spray.  In slow cooker, mix both soups, broth and onion and carrots.  Arrange chicken in slow cooker.  Sprinkle with salt and pepper and dot with butter.
Cover, cook on LOW setting for 5-1/2 hours.  Uncover, shred chicken using two forks and return chicken to slow cooker.
On work surface, unroll crescent roll dough.  Cut into 1" x 3" strips.  Place strips in stew, pressing gently with back of spoon to submerge into liquid.  Cover and cook on HIGH an additional 30 minutes or until dumpling are cooked through.  Sprinkle with addition pepper.

Stuffed Pizza Meatloaf

I love creating new recipes using what I have left in the fridge.  This Stuffed Pizza Meatloaf has a few delicious surprises inside.
A while back I was looking for recipes using Ritz crackers for an article I was doing.  A neighbor gave me a recipe for Elvis' favorite meatloaf using Ritz crackers in place of breadcrumbs.  That's where the crackers come in.  This meatloaf was also made with sour cream instead of eggs.  I was really surprised that the sour cream makes for the most tender meatloaf!  I had everything for the Elvis meatloaf but I also had some leftover pizza sauce and cheese.  The last ingredient - frozen mozzarella sticks.  And the Stuffed Pizza Meatloaf was born.

Ingredients:
1-1/2 lbs. 85% lean ground beef 1/4 cup chopped onion 1 clove garlic 1/2 tsp. crushed red pepper flakes 1 Tbsp. olive oil 1 cup Ritz or Town House crackers (about 20) 2 Tbsp. Worcestershire sauce 1/2 cup sour cream 1 cup pizza sauce, divided 1 cup shredded mozzarella cheese, divided 6 frozen mozzarella sticks 1 tsp. salt 1/2 tsp. black pepper
Directions:
Preheat oven to 375 degrees F.  In the bowl of a small food processor, add crackers, garlic and red pepper flakes and pulse into fine crumbs.  In a small skillet, heat 1 Tbsp. olive oil.  Add cracker mixture and toast lightly over medium heat.  Set aside.

In a medium bowl, combine ground beef, crumb mixture, salt, pepper, Worcestershire sauce, 1/3 cup pizza sauce, 1/2 cup mozzarella and sour cream.  Mix well to combine.  Spray a large piece of foil with cooking spray.  Flatten out meatloaf into a 9" x 6" rectangle.  Arrange mozzarella sticks side by side.

Form into a loaf shape enclosing mozzarella sticks.  Place in 8 x 12 baking dish.  Bake for 30 minutes.  After 30 minutes, top with remaining pizza sauce and return to oven for 20 minutes more.  After 20 minutes, add remaining mozzarella and return to oven until cheese is melted and bubbly. Let cool at least 15 minutes before slicing.

This a new family favorite!  I hope you'll give it a try! MORE MEATLOAF RECIPES: Grandma's Tomato Soup Meatloaf Cheesy Porcini Meatloaf

Barb's Melt-in-your-Mouth Meatballs with Onion Gravy

My sister gets full credit for this recipe.  She didn't feel like making meatloaf one night, and decided to make meatballs instead.  Wallah! (Her exact words).  These meatballs are so tender and moist - that they DO melt in your mouth.  Simmering in the flavorful onion gravy is the trick.  Serve with mashed potatoes or buttered noodles for a delicious Fall dinner. A Classic Comfort Food Favorite!

Barb's Melt-in-your-Mouth Meatballs
2 Tbsp. olive oil 2 Tbsp. unsalted butter 1-1/2 lbs. lean ground beef (or turkey) 1 Tbsp. minced onion 1 garlic clove, minced 2/3 cup Italian Style Bread Crumbs 1/3 cup milk 1 large egg 1 tsp. Dijon Mustard 1 tsp. Worcestershire Sauce 1/4 cup grated Parmesan cheese Salt and Pepper Chopped parsley for garnish
For the Gravy:
1 medium onion, sliced thin 1 clove garlic, sliced thin 2 heaping Tbsp. flour 2 cups low sodium beef broth 1 tsp. Gravy Master (optional)
Directions:
In a large saute pan, heat butter and olive oil over medium heat.  Combine ingredients for meatballs and mix by hand until combined.  Form meatballs (about the size of a golf ball) and fry until golden brown on all sides, about 10 minutes.  Remove meatballs from skillet.  
Add onions and garlic to drippings and saute until onions are translucent and beginning to brown, about 10 minutes.  Add flour to onion mixture and stir to combine with onions.  Cook until flour begins to brown slightly, about 2-3 minutes.  Add beef broth and Gravy Master.  Bring to a simmer until gravy begins to thicken.  Add meatballs to the pan, cover and simmer on low 25-30 minutes.  Add salt and pepper to taste.  Garnish with fresh parsley.

Enjoy! ~Barb's Creation

Crouton-Crusted Chicken Caesar Salad

In this recipe for Chicken Caesar Salad, the chicken is almost as crunchy as the croutons!  The secret to a crusted chicken breast that's crisp on the outside and juicy on the inside.  This salad can be made easily on a work night.  Make extra and take for lunch the next day.

Ingredients:
2 large skinless, boneless chicken breast (6-8 oz. each) 1 cup coarsely chopped Texas Toast Croutons (any variety you like)  I used Garlic and Butter. 1 tsp. kosher salt 1/4 tsp. black pepper 1 Tbsp. unsalted butter 1 Tbsp. extra-virgin olive oil 1/2 cup of your favorite Caesar Dressing plus 2 Tbsp. Freshly grated Parmesan cheese 1 large head Romaine Lettuce Extra croutons for garnish
Directions:
Process croutons until coarsely chopped.  Transfer to paper plate or shallow dish. Trim excess skin and fat from chicken.  Slice each breast in half lengthwise.  Place chicken in a plastic bag with a little water inside.  Lightly pound to an even thickness.  Season with salt and pepper. Dip both sides of prepared chicken into 2 Tbsp. Caesar Dressing.  Transfer the chicken to the dish containing crumbs.  Pat crumbs on both sides of chicken - it's OK if some crumbs fall off.
Heat oil in large non-stick pan.  Lay chicken in the pan.  Saute chicken until golden, 3-4 minutes.  Carefully flip chicken and saute until completely cooked.   Slice romaine lettuce in half and remove core.  Slice into thin shreds.  Place in colander and rinse well with cold water.  Dry well with paper towel and refrigerate until ready to prepare salad.  I leave a piece of paper towel in with the lettuce while it's chilling to absorb excess moisture.

Slice chicken breast into strips or cubes.  Toss chilled romaine with Caesar Dressing - just enough to coat the lettuce.  Add chicken and croutons.  Drizzle with a little extra dressing and grate plenty of parmesan cheese on top.

Enjoy!
Prep Time:  15 mins. Cook Time 10 minutes Servings:  4 generous

Southern Italian Pasta Fagioli

Some recipes are one and done - but this one keeps you coming back for more!  An Italian comfort food favorite, Pasta Fagioli has been on many Italian tables on a weekly basis.  It's filling, nutritious, and if you can find the best ingredients, this is more than a simple pasta and bean soup.

San Marzano tomatoes, fresh rosemary and a wedge of Parmigiano Reggiano or Grana Padano can turn this soup into one of your favorite meals.

You can use whatever vegetables you would like.  I added one small zucchini.
Ingredients:
2 Tbsp. extra virgin olive oil 2 oz. pancetta, chopped 1-2 sprigs fresh rosemary 1 sprig fresh thyme 1 medium onion, finely chopped 1 small carrot, finely chopped 1 rib celery, finely chopped 4 large cloves garlic, minced Salt and pepper 2 - 15 oz. cans cannellini (white) beans 1 - 28 oz. can San Marzano tomatoes, crushed 2 cups water 1 quart low sodium chicken stock 1 cup dried ditalini or other small pasta Fresh basil leaves Grated Parmigiano Reggiano or Locatelli for serving Instructions:
Heat a stock pot over medium high heat and add oil and pancetta.  Brown pancetta bits lightly.  Add herb stems, chopped onion, carrot, celery and garlic.  Season with salt and pepper.  Add the beans, tomatoes, water and stock to pot and bring to a simmer.  Simmer covered for 30 minutes.  Bring soup to a boil and add the pasta.  Reduce heat to medium and cook soup, stirring occasionally, 8 to 10 minutes or until pasta is cooked.  Remove rosemary and thyme stems.  Add fresh basil, turn off heat and let soup rest for a few minutes.  Serve in warm bowls with plenty of cheese.

Enjoy! Prep Time:  15 minutes Cook Time:  45 minutes Servings: 4-6

Vegetarian Taco Salad

Nobody will miss the meat in this taco salad.  The rice and beans can be made ahead and just reheated slightly before serving.  I love the combination of crispy, cold lettuce with the warm bean mixture.  Semi-homemade salsa really makes this dish!

Ingredients:
2 Tbsp. extra-virgin olive oil 1/2 large onion chopped 1-1/2 cups fresh or frozen whole kernel corn 1 - 12 oz. steam in bag brown rice, cooked 1 15-ounce can black beans, rinsed 1 Tbsp. chili powder 1/2 tsp. ground cumin 1 tsp. dried oregano Salt to taste 1/4 cup fresh cilantro 1/2 cup prepared salsa 1 Tbsp. fresh lime juice Shredded iceberg or romaine lettuce Shredded Pepper Jack cheese Tortilla chips (I used Sweet/Spicy Chili Doritos) Sour cream, lime, pickled jalapenos for garnish
Directions:
Heat oil in a large non-stick skillet over medium heat.  Add onion and corn, stirring until the onion begins to brown, about 5 minutes.  Coarsely chop 1 tomato.  Add it to the pan along with the rice, beans, chili powder, cumin, oregano and salt.  Cook, stirring frequently until the tomato cooks down, about 5 minutes.  Let cool slightly.
Coarsely chop the remaining 3 tomatoes.  Combine with cilantro, salsa, and lime juice in a medium bowl.
Arrange lettuce on your serving dish.  Top with bean mixture, cheese and salsa.  Serve with tortilla chips of your choice.

~Adapted from Eating Well Makes 6 generous servings