Today on Tasty Tuesday’s Tips and Recipes, I am sharing a yummy recipe for homemade Sloppy Joes. Sloppy Joes are a fun kid, friendly recipe. In addition, they are so simple to make and so much better for you than using the original sloppy sauce or package seasoning.
Leftovers
If you have any leftover, you can use it on baked potatoes, as a dip with some tortilla chips, or even on a hotdog. Yum! You can also cook up a couple of pounds of ground beef and divide it up to use for later.
When I was a kid, I lived in a small town, so we ate at home most of the time. For supper, my mom would fix us sloppy joes. They were yummy but I wanted to do a version of these that was a little healthier. In addition, you can make these even healthier, I add my homemade coleslaw and cheddar cheese as a topper. I wish I would have come up with this recipe when the boys were little but better late than never. One last thing, I have a couple of secret ingredients that I use in the sloppy joes that I will share with you.
Another tip: For this recipe, I used grass-fed beef. Also, you can use ground turkey because they turn out just as good.
INGREDIENTS YOU’LL NEED
(full amounts in the downloadable recipe below)
- Ground grass-fed beef (or ground turkey)
- Chopped onions and bell peppers
- Ketchup
- Spicy ketchup
- Water
- Red pepper flakes
- Ground mustard (secret ingredient #1)
- Worcestershire (secret ingredient #2)
- Chili powder
- Onion powder
- Salt
- Pepper
- Garlic powder
- Brown Sugar
HOW DO YOU MAKE THE EXTRA SLOPPY, SLOPPY JOES?
1. Brown the ground beef or turkey and add in the chopped bell peppers and onions. Drain!
2. After the ground beef or turkey mixture is browned and drained, put the meat mixture back into the pan.
3. Add the ketchups, water, seasonings, and brown sugar.
4. Bring to almost a boil and turn down the heat to let simmer.
5. Simmer the sloppy joe mix until slightly thickened.
Prep Time: 25 minutes and serves: 4
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Today on Tasty Tuesday’s Tips and Recipes, I am sharing a Pickled Beets recipe that I made over the weekend. As I shared yesterday, we visited Denton Valley Farms on Friday and picked strawberries, onions, carrots, and beets. If you like beets, then you will love the quick and easy pickled beets recipe that I am sharing today.
A few tips to help you…
I roasted my beets until they were fork tender. One important step that you must not forget is to wear gloves when peeling the skin off the beets after roasting. (otherwise, you will have red fingers and hands) The pickling process is simple and easy, and they last in the refrigerator for up to six weeks.
My family loved these, and I know you will too!
INGREDIENTS YOU’LL NEED:
(full amounts in the downloadable recipe below)
- 5 to 6 medium-sized beets
- Apple cider vinegar
- Sugar
- Allspice
- Salt
- Water
- Ground mustard
HOW DO YOU MAKE QUICK AND EASY PICKLED BEETS?
1. Wash the beets, cut off the stems, and wrap them in aluminum foil. Roast them at 350 degrees for 1 hour to 1 ½ hour. Please check on them in the cooking process by poking a fork to see if they are fork-tender.
2. Remove from the oven and let them rest a while otherwise if you try to peel them, they will burn your hands.
3. Bring the vinegar, water, sugar, allspice, salt, and ground mustard to a boil in a medium saucepan stirring until the sugar is dissolved. Set aside.
4. Peel and slice the beets. Add them to a clean glass jar with a tightly fitted lid. I used a wide mouth glass jar.
5. Pour the brine into the jars making sure to cover the beets.
6. Cover and set aside for several hours, then transfer them to the refrigerator.
One more tip:
Please keep these in the refrigerator. These are refrigerator beets. These should last in the refrigerator for up to 6 weeks.
Prep Time: 1 to ½ hour
Chill: 1 day
Servings: 8
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Chocolate Banana Bread
Today on Tasty Tuesday’s Tips and Recipes I am sharing a yummy Chocolate Banana Bread. It is probably one of the best recipes that I have made. I buy bananas every week and when they are too ripe, I hate to throw them in the trash. I freeze them for smoothies and also toss them in bread or muffins. The riper the bananas are the better.
I like using my pampered chef mini loaf pan. It cuts the cooking time in half and mini loaves are easy to freeze. I can thaw out one at a time. I used butter in this recipe, but I think I might try using oil next time. However, the bananas and the yogurt make them pretty moist.
INGREDIENTS YOU’LL NEED:
(full amounts in the downloadable recipe below)
- Flour
- Cocoa Powder
- Baking Soda
- Baking Powder
- Butter
- Yogurt
- Brown Sugar
- White Sugar
- Eggs
- Bananas
- Chocolate chips
- Vanilla
- walnuts
HOW DO YOU MAKE YUMMY CHOCOLATE BANANA BREAD?
First, preheat oven to 350 degrees Fahrenheit. Spray the pan lightly with non-stick baking spray.
Then, combine flour, cocoa powder, baking soda, baking powder in a large bowl and set aside.
Next, beat butter and sugars until fluffy. Stir in eggs, vanilla, chocolate chips, walnuts, and bananas. Add in the dry mixture. Stir to combine.
Last pour the mixture into either the mini loaf or regular loaf pan. If you are using the mini loaf, cook for 28 minutes. Cook for 40-50 minutes in the regular size loaf pan.
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