Sloppy Joe

Whenever I think of Sloppy Joes, it makes me think of the ones that were served in the school cafeteria. I never liked them as a kid, and never had any cravings for them either as an adult. That said, we had some ground beef and some condiments that needed to be used, so I decided to give Sloppy Joe's a whirl from scratch. They turned out really good, and even Dr. Sweetpea said he'll eat them again too. 

Sloppy Joes

(Source: Cooks Country)

2 tablespoons vegetable oil

1 medium onion, chopped fine

1/2 teaspoon table salt

2 cloves garlic, minced

1/2 teaspoon chili powder

1 pound 85 percent lean ground beef

Ground black pepper

1 teaspoon brown sugar

1 cup tomato puree

1/2 cup ketchup

1/4 cup water

1/4 teaspoon hot pepper sauce

4 hamburger buns

Heat oil in large skillet over medium-high heat until shimmering. Add onion and salt and stir until coated with oil. Reduce heat to medium, cover, and cook, stirring occasionally, until onion is soft, about 10 minutes (if onion begins to burn after 5 minutes, reduce heat to low). Add garlic and chili powder and cook, uncovered, stirring constantly, until fragrant, about 30 seconds. Add beef and cook, breaking up meat with wooden spoon, until just pink, about 3 minutes. Add 1/4 teaspoon pepper, brown sugar, tomato puree, ketchup, water, and hot sauce. Simmer until Sloppy Joe sauce is slightly thicker than ketchup, 8 to 10 minutes. Adjust seasonings. Spoon meat mixture onto hamburger buns and serve.

Baked Spaghetti

Since we're moving to Houston, we haven't really grocery shopped and we've been trying to eat whatever we have in our kitchen so nothing is wasted. I had a few cans of diced tomatoes and tomato sauce in one of our cupboards, so I decided to use them to make Baked Spaghetti with ground beef. I found this recipe in a Facebook group that I'm in, and it's absolutely delicious!!! Unfortunately, no picture for this recipe :o(

Baked Spaghetti

(Source: Facebook Group)

1 1/2 pounds lean ground beef

1 cup finely chopped onions

1 clove garlic, chopped

1 (28 oz) can diced tomatoes

1 (15 oz) can tomato sauce

1 (4 oz) can mushrooms, drained

2 teaspoons sugar

1 teaspoon dried basil flakes

1 1/2 teaspoons dried oregano flakes

1 teaspoon salt

1/3 cup shredded Parmesan cheese

1 - 2 cups shredded mozzarella cheese

Cook and drain 8 - 10 ounces of spaghetti noodles (I used a 12 oz pack of noodles). In a large stock pot, heat up a few tablespoons of vegetable oil and saute chopped onions. Add in the chopped garlic and saute for another 1 - 2 minutes before adding ground beef into the mixture. Cook until the ground beef is browned. Then add the diced tomatoes, tomato sauce, mushrooms, sugar, basil flakes, oregano, salt, and Parmesan cheese into the pot with the ground beef and onions. Bring mixture to a boil and simmer for 20 - 25 minutes, uncovered. Once the sauce is done cooking, mix the cooked noodles with the sauce. Place of the noodle/sauce mixture in 9x13 inch baking pan. Sprinkle shredded mozzarella cheese on top and bake at 375 for 30 minutes.  

Pork and Chive Dumplings

Dr. Sweetpea has been asking me to make dumplings for months. I've always been too lazy to make them because they are time consuming, and there would be too much for the two of us. Then I caved in to his request when I came across this Pork and Chive dumpling recipe. It uses a lot of chives as an ingredient and since we had a TON of chives growing in our balcony garden, I decided to make these dumplings with the chives we grew. This all goes back to trying to use everything before we move. Anyway, these dumplings were absolutely delicious, even though I didn't use the Chinese chives called for in the recipe. Dr. Sweetpea kept saying how these were the best dumplings he has had, ever.

Pork and Chive Dumplings

(Source: New York Magazine - Good Fork Restaurant Recipe)

2 tbsp. canola oil, plus more for frying dumplings

1 cup diced onion

3 tbsp. minced garlic

2 tbsp. minced ginger

1 cup chopped garlic (or Chinese) chives

1 1/2 lbs. ground pork

1 (8 ounce) package firm tofu

3 tbsp. hoisin sauce

1 (16 ouce) package dumpling wrappers

1 egg, beaten and reserved in a small bowl

Salt and pepper to taste

In a large pan, heat the canola oil over medium heat. Add onions, garlic, ginger, and garlic chives and cook for 8 minutes. Season with salt and pepper and let cool. In a large bowl, combine pork, tofu, and hoisin sauce with the chive mixture. Test-fry a small portion of the pork mixture and adjust seasoning. (1) Holding dumpling wrapper flour side down, place a teaspoonful of pork mixture onto the middle of the wrapper. (2) Dip your index finger into the beaten egg and rub it over half of the outer edge of the dumpling. (3) Fold dumpling in half, crimping it in the middle and sealing along the egg-moistened edge, taking care not to leave any air pockets. Repeat procedure and pan-fry the dumplings until crisp and brown on both sides. Serve with a combination of soy sauce and rice-wine vinegar to dip. Note: makes about four dozen dumplings; extras will keep in the freezer for two weeks or so.

**Instead of pan-frying the dumplings, I deep fried them in a fryer set at 350 degrees. I fried the dumplings until they were crispy and the wrappers were golden brown. 

Chocolate Mousse Cake Roll

If you know Dr. Sweetpea or me in real life, than you know we're preparing for a huge cross country move. We're extremely excited but also extremely busy because of it. Additionally, we're trying to use a lot of the pantry items before we move. I had a little bit of cocoa powder left and searched for recipes where I can use it. Then I came across this Chocolate Mousse Cake Roll recipe from Hershey's. As soon as I saw that the filling was made out of Mousse, I was sold. This cake wasn't hard to make, and it was absolutely delicious. Dr. Sweetpea took one bite of this dessert and said it was absolutely amazing. This is definitely a keeper for us.

Chocolate Mousse Cake Roll

(Source: Hershey's)

Chocolate Cake

1/4 cup powdered sugar

4 eggs, separated

1/2 cup plus 1/3 cup granulated sugar, divided

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/3 cup cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/3 cup water

1 teaspoon Additional powdered sugar

Prepare chocolate mousse filling (recipe below). Chill 6 to 8 hours or overnight.

Heat oven to 375°F. Line 15 1/2 x 10 1/2 x 1 inch jelly-roll pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar. Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup granulated sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed of mixer 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating 2 additional minutes. Stir together flour, cocoa, baking powder, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert onto prepared towel. Carefully peel off foil. Immediately roll cake and towel together starting from narrow end; place on wire rack to cool completely. Carefully unroll cake; remove towel. Gently stir filling until of spreading consistency. Spread cake with filling; reroll cake. Refrigerate several hours. Sift powdered sugar over top just before serving. Cover; refrigerate leftover cake roll. Makes 18 servings.

Chocolate Mousse Filling

1/4 cup sugar

1 teaspoon unflavored gelatin

1/2 cup milk

1 cup Semi-Sweet Chocolate Chips

2 teaspoons vanilla extract

1 cup (1/2 pt.) cold whipping cream

Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil. Remove from heat. Immediately add chocolate chips; stir until melted. Stir in vanilla; cool to room temperature. Beat whipping cream in small bowl until stiff. Gradually add chocolate mixture, folding gently just until blended. Cover; refrigerate until ready to use. About 3 cups filling.

Marinade for Vietnamese Banh Mi

I love love love Banh Mi, so when my mom told me she has the best marinade to for Banh Mi meat, I had to try it! It's absolutely delicious! It's the perfect blend of sweet, salty, tart, spicy and and very addictive.

Vietnamese Banh Mi Marinade

(Source: My Mom)

1/4 cup soy sauce

1/4 cup lime juice

1/2 cup water

1/2 cup sugar

1/2 tablespoon garlic, minced

1/2 - 1 tablespoon crushed red pepper flakes

1 medium onion, cut into large dices

Cilantro (optional)

1/2 tablespoon fish sauce

Mix all the ingredients together. Use half of the sauce to marinade 1 pound of meat. As you grill the meat, brush more marinade on to the meat as it cooks. 

Fresh Strawberry Mousse

Now that it's Spring and we're approaching summer, I have cravings for anything that has Strawberry or Watermelon as an ingredient. I was browsing online looking for a decadent dessert and came across a Strawberry Mousse recipe. I've never made mousse before, so I was a bit skeptical at first, but still gave it a shot since Dr. Sweetpea loves mousse. The end result? Absolute deliciousness! It did take a little more effort than I thought, it was all worth it! Dr. Sweetpea kept raving about how this is the best Strawberry Mousse he has ever eaten, period! This is definitely a dessert I'll continue to make for us as the weather heats up and it's too hot to turn on the oven.

Fresh Strawberry Mousse

(Source: America's Test Kitchen)

2 pounds strawberries, hulled (6 1/2 cups)

1/2 cup (3 1/2 ounces) sugar

Pinch salt

1 3/4 teaspoons unflavored gelatin

4 ounces cream cheese, cut into 8 pieces and softened

1/2 cup heavy cream, chilled

Cut enough strawberries into 1/4-inch dice to measure 1 cup; refrigerate until ready to garnish. Pulse remaining strawberries in food processor in 2 batches until most pieces are 1/4 to 1/2 inch thick (some larger pieces are fine), 6 to 10 pulses. Transfer strawberries to bowl and toss with 1/4 cup sugar and salt. (Do not clean processor.) Cover bowl and let strawberries stand for 45 minutes, stirring occasionally.

Strain processed strawberries through fine-mesh strainer into bowl (you should have about 2/3 cup juice). Measure out 3 tablespoons juice into small bowl, sprinkle gelatin over juice, and let sit until gelatin softens, about 5 minutes. Place remaining juice in small saucepan and cook over medium-high heat until reduced to 3 tablespoons, about 10 minutes. Remove pan from heat, add softened gelatin mixture, and stir until gelatin has dissolved. Add cream cheese and whisk until smooth. Transfer mixture to large bowl.

While juice is reducing, return strawberries to now-empty processor and process until smooth, 15 to 20 seconds. Strain puree through fine-mesh strainer into medium bowl, pressing on solids to remove seeds and pulp (you should have about 1 2/3 cups puree). Discard any solids in strainer. Add strawberry puree to juice-gelatin mixture and whisk until incorporated.

Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Gradually add remaining 1/4 cup sugar and whip until stiff peaks form, 1 to 2 minutes. Whisk whipped cream into strawberry mixture until no white streaks remain. Portion into dessert dishes and chill for at least 4 hours or up to 48 hours. (If chilled longer than 6 hours, let mousse sit at room temperature for 15 minutes before serving.) Serve, garnishing with reserved diced strawberries.

Spicy Jalapeno Cornbread

I'm always collecting cornbread recipes since Dr. Sweetpea loves cornbread. I already have a few posted here and they are all delicious, but this one is the best. I'm talking super moist, perfectly sweet, and spicy. Dr. Sweetpea kept moaning while eating the cornbread with his dinner and said it's just perfect. Definitely a favorite for us right now.

Jalapeno Cornbread

(Source: LA Times - Brothers Restaurant)

3/4 cup all purpose flour

3/4 cup cake flour

2/3 cup sugar

1/2 cup cornmeal

2 tablespoons baking powder

1/2 teaspoon salt

3 eggs

2/3 cup milk

1/3 cup buttermilk

1/4 cup corn oil (I used vegetable oil)

2 tablespoons sour cream

3 tablespoons butter, melted (I used 4 tablespoons)

1/2 cup finely diced red bell pepper

1-2 jalapeños, diced fine, seeds and veins removed

Heat the oven to 325 degrees. Butter or spray a 13-by-9-inch pan. Place the all-purpose flour, cake flour, sugar, cornmeal, baking powder and salt in a large bowl and stir to combine. In another large bowl, combine the eggs, milk, buttermilk, oil, sour cream, butter, bell pepper and jalapeño and stir to combine. Add the wet ingredients to the dry and mix thoroughly. Pour the batter into the pan and bake until firm in the center and golden on top, 30 to 35 minutes. Let cool 15 to 20 minutes before serving.

**I used a 9 X 5 inch loaf pan and baked the cornbread for 40 minutes.**

Golumpki (Polish Cabbage Rolls)

Dr. Sweetpea's birthday was a few days ago and I made his favorite Polish meal for his birthday dinner. It's definitely a little time consuming but well worth it! Plus, this recipe is his grandmother's and these gems are just amazing. He kept telling me that every bite brought him back to his grandmother's kitchen. I'm so glad these turned out so tasty and will be in our regular rotation going forward.

Source: Dr. Sweetpea's Babcia

2 pounds lean ground beef (I used 93% lean)

1 large onion, finely diced

3 - 4 cloves garlic, finely diced

2 cups parboiled rice***

1 egg

2 large cabbages

Salt

Pepper

Sauce:

2 cans Campbell's Condensed Tomato Soup

2 can-fulls of water

Salt 

Pepper

1/2 - 1 teaspoon paprika

1/2 - 1 teaspoon smoked paprika

1 heaping tablespoon sour cream (optional)

In a large skillet, saute the diced onion in a few tablespoons of vegetable oil until the mixture is translucent. Add in the diced garlic into the onion mixture and cook for 2 - 3 minutes. Set aside, and let cool. 

Meanwhile, bring a big pot of water to boil. Remove the entire core of the cabbages with a paring knife. Immerse the entire cabbage into the boiling water for a few minutes. The cabbage will start to soften and it'll be easier to peel off the leaves since they will be flexible. As you peel off each leaf from the cabbage, set it aside on a plate.

To make the filling: In a large bowl, combine the ground beef with the cooked onion mixture, parboiled rice, egg, salt and pepper. Using your hands, mix thoroughly until mixture is combined.

Preheat oven to 350 degrees.

To make the cabbage rolls: Lay a soft cabbage leaf flat on a hard surface. Place 1/4 cup of filling near the rib edge of the leaf and roll up toward the outer edge, tucking in the sides as you roll. Place the rolls in a 9x13 inch baking pan, seam side down. Repeat with remaining leaves and meat mixture.

To make the sauce: In a small saucepan, combine the condensed tomato soup with water and bring to a simmer. Add paprika and smoked paprika to taste. Add salt and pepper to taste. Let mixture simmer for another 1 - 2 minutes.

After the sauce is done, pour over the baking pan with cabbage rolls. Cover pan with aluminum foil and bake at 350 for 1 hour. Remove the foil and bake an additional 10 minutes. Remove from oven and let cool for 10 - 15 minutes before serving. Pour some of the sauce over the rolls to serve.