Rustic Skillet Pot Pie

Well, guess who has returned to the blogosphere! I sincerely did not intend to take such a long hiatus, but it seems my life got full again over the past few months. I hope all of you had a wonderful holiday and shared it with those nearest and dearest to your hearts.

My husband and I actually went out for Thanksgiving dinner, something we haven’t done in 10 years. With both of our hectic schedules, we decided to truly take the day off and let someone else do the cooking this year. Sadly, no Turkey Day leftovers, but also no big mess in the kitchen to clean up.

I still managed to bake a pumpkin pie and have cranberries patiently waiting in my fridge to be turned into homemade sauce. And I finally attempted my first skillet pot pie, which in this version I made with leftover grilled chicken, but it would also work beautifully with leftover turkey.

The pie crust comes from a recipe I received when I took a pie crust class at Nothing To It Cooking School, a local culinary center. As much as I’d like to share the recipe with you, I don’t feel that I can as it may be proprietary and I don’t have permission to publish it. But you can certainly find basic pie crust recipes online or find frozen crusts at the grocery store.

Finally, I failed to take a group photo of all of the ingredients. See what happens when you neglect your blog too long, you forget how to do things. I’ll get my act together, I swear!

Anyway, enjoy this rustic dish and my thanks to all of you who continue to follow The Skillet.

Ingredients
2 Pie Crusts
6 Tbs. Butter
1/2 cup chopped Onion
1 cup chopped Carrots
1 cup chopped Celery
1/3 cup All-Purpose Flour
1/2 tsp. Salt
1/4 tsp. Pepper
1 3/4 cup Chicken Broth
1/2 cup Heavy Cream
2 1/2 cups cooked Chicken or Turkey, cut into bite-size pieces

If using a cast iron skillet, heat oven to 400 degrees and remove all racks, except one on the lowest rung. If using a glass, ceramic or aluminum pie pan, then heat oven to 425 degrees. One thing I learned at the pie crust class is to always cook pies on the lowest rack in your oven.

In a deep cast iron skillet or 2-quart saucepan, melt butter and saute onions, carrots and celery together until soft.

In a deep cast iron skillet or 2-quart saucepan, melt butter and saute onions, carrots and celery together until soft.

Add flour, salt and pepper.

Add flour, salt and pepper.

Combine thoroughly until dry ingredients coat vegetables.

Combine thoroughly until dry ingredients coat vegetables.

Stir in chicken broth.

Stir in chicken broth.

Add heavy cream.

Add heavy cream.

Combine thoroughly.

Combine thoroughly.

Add chicken or turkey.

Add chicken or turkey.

Combine thoroughly into creamy veggie sauce.

Combine thoroughly into creamy veggie sauce.

Place one crust in 10-inch cast iron skillet or 9-inch pie pan. Spoon filling into skillet.

Place one crust in 10-inch cast iron skillet or 9-inch pie pan. Spoon filling into skillet. Place the second crust on top, seal edges, and cut a few vents.

Bake 30-40 minutes until crust becomes golden brown.

Bake 30-40 minutes until crust becomes golden brown.

Let it rest for 5-10 minutes, then serve. I am thankful for my skillets and plentiful food.

Let it rest for 5-10 minutes, then serve. I am thankful for my skillets and plentiful food.

Smokin’ Basil-Tomato Chicken Skillet

Smoky skies

Hazy days in Reno

Well, it is darn smoky here in Reno, compliments of the massive Rim Fire burning outside Yosemite National Park, nearly two hundred miles away. More than 100,000 acres are ablaze and only five percent of the fire is contained. Each morning we are greeted with smoky, hazy skies and a blood-red sun (which, where I come from, is an ominous apparition). The mountains and foothills are eerie shadows in the distance and sometimes not visible at all.

I lived in Billings, Mont., back in 1988 when the historic Yellowstone fires blanketed the region in smoke and ash. These past few days remind me of that very long summer spent wondering when I’d see blue skies again. The local news predicts we’ll start to see things clear out around Tuesday, but I won’t hold my breath (well, maybe I should!).

So what does all of this have to do with cooking? It means I can’t or shouldn’t be cooking outside, which is part of what summer is all about. Last week I was grilling tri-tip, but this week is all about what to put in my poor neglected skillet.

So here’s a quick (dare I say smokin’), tasty and healthy dish for you to try. I wish you all clear, blue skies to end your summer!

IMG_8338Ingredients
2 boneless, skinless Chicken Breasts, cut into bite-size pieces
1 14.5 oz. can Diced Tomatoes, no salt, drained
1/4 cup fresh Basil or Basil Paste
3 to 4 oz. prewashed Spinach
1/8 tsp. each, Salt and Pepper
2 to 3 Tbsps. grated Parmesan Cheese

Add chicken to hot cast iron skillet.

Add chicken to hot cast iron skillet.

Cook through for about 5 to 7 minutes.

Cook through for about 5 to 7 minutes.

Add the tomatoes and basil. I used basil paste, my new favorite ingredient.

Add the tomatoes and basil. I used basil paste, my new favorite ingredient.

Combine and heat through.

Combine and heat through.

Turn off the heat and add the spinach. Stir constantly as it wilts.

Turn off the heat and add the spinach. Stir constantly as it wilts.

Serve alone or over your favorite pasta. Sprinkle parmesan cheese on top. A smokin' fast dish!

Serve alone or over your favorite pasta. Sprinkle parmesan cheese on top. A smokin’ fast dish!

My Big Fat Greek Meatball Gyro

Wow. Here it is, August already, and I didn’t realize how long it’s been since my last post. Where did July go?

Summer is always super busy for me, as I’m sure it is for everyone. I hope all of you are taking advantage of sunny days and warm weather. I am trying to get outside as much as possible, packing in camping trips, Dutch oven events and dog trials while the good weather lasts. Maybe I should call this post “My Big Fat CRAZY Summer!” Because it has been.

But, since I actually have this one weekend off, I thought I’d share a fun twist on a Greek classic. The traditional gyro is usually served with lamb, but not everyone may be a fan (like my husband). And, as I am always trying to find ways to jazz up staple proteins like ground beef, I found this fun recipe to create a meatball version of the gyro. This meal is quick, tasty and can be pretty lean if you use lean ground beef or ground turkey. You can take it one step further and turn it into a lettuce wrap, instead of using pita bread or Naan. So many options for a light and tasty summer dish.

What really makes the gyro so tasty, for me, is the creamy and slightly tangy tzatziki sauce made from yogurt and fresh cucumber. And it is probably one of the easiest and healthiest sauces to make.

TTzatziki Saucezatziki Sauce Ingredients
1 6 oz. container Greek Yogur
1/2 Cucumber, peeled, de-seeded, and diced
1 clove Garlic, crushed
Salt to taste

Remove the seeds from a cucumber and dice.

Remove the seeds from a cucumber and dice.

Add the diced cucumber to a bowl with the Greek yogurt.

Add the diced cucumber to a bowl with the Greek yogurt.

Add the crushed garlic clove.

Add the crushed garlic clove. Season with salt to taste.

Combine thoroughly. Cover and refrigerate until you are ready to serve with the gyros.

Combine thoroughly. Cover and refrigerate until you are ready to serve with the gyros.

My Big Fat Greek Meatball GyroGyro Ingredients
1 lb. lean Ground Beef
2 Eggs
1/2 tsp. Garlic Powder
1 tsp. dried Marjoram
1 tsp. dried Oregano
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 Cucumber, sliced
8 oz. Grape Tomatoes, halved
Naan flatbread (found in deli section of most grocery stores; Pita bread or lettuce leaves may be substituted)

Place the ground beef in a bowl.

Place the ground beef in a bowl.

Add the two eggs.

Add the two eggs.

Add all of the spices, including salt and pepper.

Add all of the spices, including salt and pepper.

Combine thoroughly.

Combine thoroughly.

Form into large meatballs. This will make about 12-18 meatballs.

Form into large meatballs. This will make about 15-18 meatballs, depending on the size.

Spray a cast iron griddle with cooking spray and heat to medium temperature.

Spray a cast iron griddle with cooking spray and heat to medium temperature.

Cook the meatballs, turning often to cook evenly. Internal temperature should be between 155 - 165, depending on how rare you like your beef.

Cook the meatballs, turning often to cook evenly. Internal temperature should be between 155 – 165, depending on how rare you like your beef.

Starting to get a nice sear.

Starting to get a nice sear.

If you are using Naan, warm in a microwave for 30 seconds to soften. Add the meatballs, tzatziki sauce, cucumbers and tomatoes. Opa!

If you are using Naan, warm in a microwave for 30 seconds to soften. Add the meatballs, tzatziki sauce, cucumbers and tomatoes. Opa!

Strawberry Rhubarb Cobbler

Inspired by some of the summer dish responses (mixed berry cobbler) to the recent cookbook giveaway and my own craving for strawberry rhubarb pie, I decided to compromise and make a strawberry rhubarb cobbler. I practically squealed when this came out of the oven. I was so excited to try it and it smelled divine.

I must confess that cobblers are not my forte. The pastry part usually comes out a bit on the gooey side, which means I used too much liquid in the filling.

But I am happy to say that this particular cobbler came out perfectly. It’s simple, tasty – a little tart, a little sweet – and may have become my new summer favorite.

Strawberry Rhubarb CobblerFruit Filling Ingredients
3 cups Rhubarb stalks, cut into 1-inch pieces
1 1/2 cups Strawberries, stemmed and sliced
1 cup white Sugar
2 Tbsps. quick cooking Tapioca
1 tsp. Orange zest

Place the cut rhubarb in a bowl.

Place the cut rhubarb in a bowl.

Add the strawberry slices.

Add the strawberry slices.

Next, add the sugar.

Next, add the sugar.

Add tapioca.

Add tapioca.

And the orange zest.

And the orange zest.

Combine ingredients.

Combine ingredients.

Cover and let macerate for 30 minutes to 1 hour.

Cover and let macerate for 30 minutes to 1 hour.

Strawberry Rhubarb CobblerCrust Ingredients
2 Tbsps. white Sugar
1 cup all purpose Flour
1 1/2 tsps. Baking Powder
1/4 tsp.  Salt
1/4 cup Butter
1/4 cup Milk
1 Egg, lightly beaten

Combine sugar, flour, baking powder and salt in a bowl.

Combine sugar, flour, baking powder and salt in a bowl.

Cut up the butter and add to flour mixture.

Cut up the butter and add to flour mixture.

Work the butter into the flour mixture with a pastry blender or fork until it looks crumbly.

Work the butter into the flour mixture with a pastry blender or fork until it looks crumbly.

Add the milk and egg.

Add the milk and egg.

Combine until the dough is just softened.

Combine until the dough is just softened.

Pour the fruit mixture into a  10-inch cast iron skillet or 2-quart casserole dish.

Pour the fruit mixture into a 10-inch cast iron skillet or 2-quart casserole dish.

Spoon the dough over the top of the fruit mixture.

Spoon the dough over the top of the fruit mixture.

Bake at 350 degrees for 35 minutes until the crust is golden brown.

Bake at 350 degrees for 35 minutes until the crust is golden brown.

Serve warm with whipped cream or vanilla ice cream. Enjoy!

Serve warm with whipped cream or vanilla ice cream. Enjoy!

To make homemade whipped cream, visit my post on the Upside Down Cranberry Rumpkin Cake for the recipe.

Lodge Cast Iron Cookbook Giveaway!

A few posts back I promised to give away, not one, but two of The Lodge Cast Iron Cookbook. Well today is the lucky day! 

Here’s how you can enter:  tell me two of your favorite summer dishes.

Simply leave a comment here at The Skillet blog, on my Facebook page and/or send a tweet via my Twitter site. You will be entered for each place you leave a comment. So, comment at all three places, you are entered three times into the contest.

That’s it! Easy as pie. Mmmmmm…did I mention that one of my favorite summer dishes is strawberry rhubarb pie? Might have to make one in my skillet.

The two winners will be announced on Monday.

Hope your summer is off to a fabulous start and I look forward to hearing from you soon!

Photo courtesy of Lodge Manufacturing

Dutch Oven Lovin’ and Some Bitchin’ Chicken

Did you know you can make lumpia in a Dutch oven? You can and, man, is it good!

Filipino lumpia made in a Dutch oven.

So, I may have been away from my blog too long, but that doesn’t mean I haven’t been cooking! It’s summer time and Dutch oven season is in full swing. My Dutch oven group, the Northern Sierra Dutch Oven Group (NSDOG), was busy this month with two events – a delectable global Dutch oven cook-off (meaning, make an international dish in your little black pot) and a first-time class at the Lahontan State Recreation Area, where members of the group taught about 25 participants. Both events had great turn-outs and tasty dishes.

Lahontan class participants put a lasagna together.

Lahontan class participants put a lasagna together.

I started NSDOG in 2009 as a way to hone my cast iron cooking skills and find like-minded individuals. Now the group has over 150 members and we are often invited to cook and/or teach for the community. We are a diverse group of individuals from various backgrounds and locations, but we all share a common passion for cast iron cuisine. It amazes me still how fabulously we get along and work well together. Our Dutch Oven Lovefest knows no bounds!

My buddy Doug enjoying cast iron cuisine

My buddy Doug enjoying cast iron cuisine

My friend Doug, also a founding member of the group, makes a zesty chicken dish called Butch’s Bitchin’ Chicken, which is a hit at the classes we teach. It is simple to make (especially for beginners), packed with flavor, and not too hard on the waistline. My husband never ate this totally rad dish before (did that sound a little ’80s to you?) so I converted it to my kitchen Dutch oven and served it up for dinner last night.

IMG_8004Ingredients
4 boneless, skinless Chicken Breasts, cut into bite-size pieces
1 1/4 cups Chicken Broth
1/2 cup diced Sun-Dried Tomatoes (packed in oil)
8 oz. Fettuccine Noodles (try whole grain for a healthier version)
1/2 cup Pesto
Salt, Pepper and Italian Seasoning

Season the chicken pieces with salt, pepper and Italian seasoning. Mix with your hands until the chicken is thoroughly coated.

Season the chicken pieces with salt, pepper and Italian seasoning. Mix with your hands until the chicken is thoroughly coated.

Heat a little oil in a Dutch oven and place chicken pieces inside.

Heat a little oil in a Dutch oven and place chicken pieces inside.

Pour in the chicken broth and simmer for about 30 minutes.

Pour in the chicken broth and simmer for about 30 minutes.

Boil the noodles in a separate pot. Drain and mix in the pesto.

Boil the noodles in a separate pot. Drain and mix in the pesto.

Add the noodles to the chicken.

Add the noodles to the chicken.

Combine.

Combine.

Sprinkle the sun-dried tomatoes on top and simmer for another 10 minutes.

Sprinkle the sun-dried tomatoes on top and simmer for another 10 minutes.

Serve with a garnish of fresh basil. Ummm...dare I say it? Yep, totally bitchin'!

Serve with a garnish of fresh basil. Ummm…dare I say it? Yep, totally bitchin’!

Skillet Cashew Chicken

Well, the temps here in Reno over the weekend are supposed to edge into the low 90s. I think summer is finally upon us at last.

During the summer I prefer to eat on the lighter side – dishes that are healthy, full of fresh veggies and aren’t too heavy.

I like to make a lot of stir frys and, since I don’t own a wok, my cast iron skillet does the trick beautifully as it heats quickly and evenly.

One of my favorite Chinese dishes that I order out all of the time is cashew chicken. Ironically, I never made it home. It seemed to be that special dish only for the restaurant. But no more! I found a nice recipe online that includes a lot of my favorite ingredients – ginger, hoisin sauce, rice vinegar, sesame oil, snow peas, and of course, cashews.

Give this light and simple dish a try. You won’t be sweating over the stove and dinner will be ready in no time – so you can get on with summer fun!

IMG_0241Ingredients
3 Tbsps.  reduced-sodium Soy Sauce
1/3 cup + 1 Tbsp. reduced-sodium Chicken Broth, divided
3/4 tsp. Sesame Oil, divided
1 lb. boneless skinless Chicken Breasts, cut into 1-inch pieces
1 Tbsp. Cornstarch
1 Tbsp. Sugar
1 Tbsp. Rice Vinegar
1 Tbsp. Hoisin Sauce
1/2 tsp. minced fresh Gingerroot
1/4 tsp Salt
2 tsps. Canola Oil, divided
1 1/2 cups fresh Snow Peas
2 medium Carrots, julienned
1/2 cup unsalted Cashews
Cooked Rice, optional

In a large resealable plastic bag, combine 2 Tbsps. soy sauce, 1 Tbsp. chicken broth, and 1/2 tsp. sesame oil; add the chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.

In a large resealable plastic bag, combine 2 Tbsps. soy sauce, 1 Tbsp. chicken broth, and 1/2 tsp. sesame oil; add the chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.

In a small bowl, combine cornstarch and 1/3 cup chicken broth until smooth.

In a small bowl, combine cornstarch and 1/3 cup chicken broth until smooth.

Stir in the sugar, vinegar, hoisin sauce, ginger, salt and remaining soy sauce and sesame oil. Set aside.

Stir in the sugar, vinegar, hoisin sauce, ginger, salt and remaining soy sauce and sesame oil. Set aside.

Drain chicken and discard marinade.  Heat oil in cast iron skillet. Add the chicken.

Drain chicken and discard marinade. Heat oil in cast iron skillet. Add the chicken.

Stir fry until no longer pink. Remove to a plate.

Stir fry until no longer pink. Remove to a plate.

In the same skillet, add the carrots and snow peas.

In the same skillet, add the carrots and snow peas.

Stir fry until tender crisp.

Stir fry until tender crisp.

Return chicken to the skillet.

Return chicken to the skillet.

Stir sauce mixture and stir into chicken mixture. Bring to a boil. Cook and stir for about a minute or until thickened.

Stir sauce mixture and stir into chicken mixture. Bring to a boil. Cook and stir for about a minute or until thickened.

Add the cashews.

Add the cashews.

Serve with or without cooked rice. Enjoy!

Serve with or without cooked rice. Enjoy!

Cooking with the Moroccan Tagine

Williams Sonoma TagineFor my birthday, my husband gave me a beautiful tagine from Williams Sonoma. Little did he know that I had been intrigued by the tagine for years and wanted to get one. He must have used his Jedi mind powers to read mine.

Tagines are made of ceramic or cast iron, and come in a variety of sizes, prices, colors and embellishments. They can be found at such stores as World Market or Williams Sonoma, and there are high-end cast iron varieties produced by Le Creuset. The Williams Sonoma tagine is in the medium price range, about $50, and serves as a quality pot for beginners, like the hubby and me.

A tagine (pronounced ta – jeene) is a North African earthenware pot traditionally formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving. Tagines can be used either on the stove or in the oven.

My particular tagine is of the ceramic variety, so forgive me this one post for not using cast iron (although I do use a cast iron item with the tagine – you’ll see below in the recipe). Both my husband and I have used our tagine about four times, all on the stove, and every dish has turned out beautifully. It is a slow cooker with dishes taking about 1 1/2 hours to cook. We have mainly made Moroccan dishes, inspired by sauces we purchased at Williams Sonoma, but I also cooked short ribs in a lovely pulled pork sauce that basically crumbled with a fork. Every dish is succulent, flavorful and pull-apart tender. I have not experienced such tender food with any other dish – crock pot or cast iron.

I am in love with the tagine so don’t be surprised if a I throw in an occasional post inspired by it.

Tagines, like cast iron cookware, require some special care and seasoning before use. Tips on caring for a tagine can be found here.

That said, following is a lovely recipe for Apricot Chicken Tagine with Peppers and Rice.

Apricot Chicken TagineIngredients
1 – 2 Tbsps. Oil (not pictured)
5 Chicken Thighs
1 Red Bell Pepper
Apricot Tagine Sauce (Williams Sonoma)
Rice
Slivered Almonds (not pictured)

When cooking with a tagine over a gas range, it is important to have place a cast iron heat diffuser on top of the burner to avoid direct heat to the ceramic pot. This will help your pot from cracking.

When cooking with a tagine over a gas range, it is important to place a cast iron heat diffuser on top of the burner to avoid direct heat to the ceramic pot.

Heat oil in the base of the tagine over medium heat.

Heat oil in the base of the tagine over medium heat.

Sear the chicken thighs, about 4 minutes on each side. Cook in batches so as to not overcrowd.

Sear the chicken thighs, about 4 minutes on each side. Cook in batches so as to not overcrowd.

Nicely seared chicken thighs.

Remove your batches to a plate. Nicely seared chicken thighs.

Once all of the chicken thighs are seared, return them to the tagine.

Once all of the chicken thighs are seared, return them to the tagine.

Pour the Apricot Tagine Sauce over the thighs.

Pour the Apricot Tagine Sauce over the thighs.

Next, add the chopped bell peppers.

Next, add the chopped bell peppers.

Place the tagine coned-lid on top of the base and simmer on low heat for 1 to 1 1/2 hours.

Place the tagine’s coned lid on top of the base and simmer on low heat for 1 to 1 1/2 hours.

It is this small hole in the top of the coned lid that allows air to circulate and the pot to steam.

It is this small hole in the top of the coned lid that allows air to circulate and the pot to steam.

Once cooked, the Apricot Tagine Chicken will be colorful, infused with flavor and oh so tender.

Once cooked, the Apricot Tagine Chicken will be colorful, infused with flavor and oh so tender.

Serve over a bed of rice and top with slivered almonds. Enjoy!

Serve over a bed of rice and top with slivered almonds. Enjoy!

P.S. You can still make a tagine-inspired dish in your skillet, which I have done. Use the same ingredients, follow the same steps and you can still go to Morocco for dinner tonight! Check out the photo below:

Apricot Chicken Tagine

Apricot Chicken Tagine in cast iron skillet.

A Flavorful Life – Tex Mex Chicken Panini

I spent St. Patrick’s Day weekend at a dog trial in northern California. The trial was a blast and I always enjoy spending time with agility dogs and the humans who love them. I found myself chatting with one of my agility buddies (the human kind), expounding about how busy my schedule was and how it would only get busier in the summer when I had to juggle Dutch oven events, dog trials, a full time job and quality time with my husband. I wasn’t complaining and I actually blurted out to my friend that “I have a full life.” Not “I have a full schedule.” “I have a full life.” It made me pause.

How often do we think about our lives in this way? I imagine we all have busy schedules juggling jobs, family obligations, hobbies, school, or other pursuits. We each are given one life to live and it is up to us to make it a flavorful one. The fun part is that we get to season it to our own tastes. The challenge is finding the right balance for all of those seasonings. Despite how hectic my schedule gets, I much prefer my crazy flavorful life to a bland one.

Funny how dog trials always give me too much time to think. Now that I got carried away waxing philosophical, following is a very flavorful recipe for a Tex Mex Chicken Panini that I hope adds a little spice to your life.

Tex Mex Chicken PaniniIngredients
2 cups cooked or rotisserie Chicken, shredded
1/2 of a 10-oz. can of Rotel Diced Tomatoes with Chiles
1/2 cup Mayonnaise
1/4 cup chopped Cilantro
1/2 Tbsp. minced Garlic
Salt and Pepper
2 French Bread Sandwich Rolls
1 Red Bell Pepper, halved
1/2 White Onion, cut into slices
1 cup shredded Monterey Jack Cheese

Roast the bell pepper and onion slices for 20 minutes in a 400-degree oven.

Roast the bell pepper and onion slices for 20 minutes in a 400-degree oven.

The onions should be tender and the pepper skin should begin to blister.

The onions should be tender and the pepper skin should begin to blister. A little char adds more flavor.

In a bowl, combine the chicken, Rotel tomatoes, mayo, cilantro and garlic.

In a bowl, combine the chicken, Rotel tomatoes, mayo, cilantro and garlic.

Mix lightly but thoroughly.

Mix lightly but thoroughly.

Assemble the sandwich with a layer of the chicken mixture.

Assemble the sandwich with a layer of the chicken mixture.

Then some of the roasted onions.

Then some of the roasted onions.

And slices of the roasted bell pepper.

And slices of the roasted bell pepper.

Finally, top with the shredded Monterey Jack cheese.

Finally, top with the shredded Monterey Jack cheese.

Grill in a panini press or grill the sandwich on a cast iron griddle on medium-high heat. Place a bacon press on top.

Grill in a panini press or on a cast iron griddle on medium-high heat. Place a bacon press or small skillet on top.

Grill on each side for 2 minutes until golden grill marks appear and the cheese melts.

Grill on each side for 2 minutes until golden brown and the cheese melts.

Cut it in half and enjoy some slightly spicy goodness.

Cut it in half and savor the spicy goodness.

Good ‘Ol Fashioned Sloppy Joes

Growing up, sloppy joes usually came out of a can. Who can forget that “a sandwich is a sandwich, but a Manwich is a meal.” I loved Manwich night at my house as my mom wasn’t the greatest cook. For example, her pork chops were of the consistency and flavor of cardboard. Stick a fork in it, if you can, because, yes, it is well beyond done. And that’s usually how we ate Mom’s pork chops…stuck on the end of a fork and us desperately gnawing at it since we couldn’t cut it. Thankfully, Mom couldn’t screw up a Manwich so sloppy joe night was often requested by us youngsters.

Today, I try to avoid “canned” meals as much as possible, having found that it is just as easy and a lot healthier to make my own from scratch. I have even found a number of sloppy joe variations that are truly delicious, such as Aarti Sequeira’s Bombay Sloppy Joes. A lovely Indian twist of an American classic made with ground turkey and seasoned with warm Indian spices like garam masala.

But today’s recipe is the traditional version, made with organic ground beef, bell peppers, ketchup and mustard. Quick to make, tasty to eat and so much better than a Canwich, I mean Manwich.

Sloppy JoesIngredients
1 lb. Ground Beef or Ground Turkey
1/4 cup chopped Onion
1/2 cup each chopped Green and Red Bell Peppers
1/2 tsp. Garlic Powder
1 1/2 tsps. Prepared Yellow Mustard
3/4 cup Ketchup
3 tsps. Brown Sugar
Salt and Pepper to taste

In a cast iron skillet, brown the ground beef, peppers and onion together.

In a cast iron skillet, brown the ground beef, peppers and onion together.

Nicely browned beef and veggies.

Nicely browned beef and veggies.

Remove the beef mixture and drain the fat from the skillet.

Remove the beef mixture and drain the fat from the skillet.

Return the beef mixture to the skillet. Add the garlic powder.

Return the beef mixture to the skillet. Add the garlic powder.

Then add the ketchup, mustard and brown sugar. If you want your mixture to be less sweet, don't add the brown sugar. Add more mustard and Worcestershire sauce for extra tanginess.

Then add the ketchup, mustard and brown sugar. If you want your mixture to be less sweet, don’t add the brown sugar. Add more mustard and Worcestershire sauce for extra tanginess.

Stir ingredients thoroughly and let simmer for 15 to 20 minutes.

Stir ingredients thoroughly, season with salt and pepper, and let simmer for 15 to 20 minutes.

Toast some buns and slop on the joe. Good stuff!

Toast some buns and slop on the joe. Good stuff!