Aarons Sloppy Joes

I am not a fan of sloppy joes but Aaron loves them. This recipe is his creation. Enjoy!

Serves 4 - 6

1 pound lean ground beef
1/4 cup chopped onion
1/4 cup bell pepper
2 cloves minced garlic
1 teaspoon yellow mustard
3/4 cup ketchup
1 tablespoons brown sugar
salt and pepper to taste
hamburger buns

On medium heat, cook ground beef, onion and bell pepper in a large skillet. Once brown, drain fat. Add remaining ingredients to skillet and simmer on low for 30 minutes. Serve on hamburger buns.

Glazed Ham on a Pretzel Bun

The whole process seems extensive but it is quite easy. For the pretzel bun recipe, you can make regular soft pretzels, if desired. The recipe calls for coarse kosher salt for the top but I did not have any. Enjoy!

Glazed Ham

1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon paprika
dash ground ginger
1/2 cup water
4 ham steaks

In a small sauce pan, coombine sugar, spices and water. Bring to a boil, whisking frequently. Reduce to a light syrup. Place ham steaks in a frying pan. Heat on medium high. Flip once the first side lightly browns. Brush a thin layer of glaze on steak. Use glazed ham on pretzel buns. Recipe below



Pretzel Buns
Makes 8

Water Bath
1 teaspoon baking soda to 1 cup water

In a large put, fill with 1 1/2 inch water. Stir in baking soda accordingly. Bring to a gentle boil

Pretzel Mixture
1 1/2 cups warm water
1/3 cup brown sugar
1 pkg active dry yeast
5 cups flour

Preheat oven to 475. In a small bowl, combine water and brown sugar. Sprinkle yeast over the top and let rest for 5 minutes. Measure flour into a large bowl. Add the water mixture and stir until dough no longer sticks to the bowl. Turn onto a lightly floured surface and kneed until dough is stretchy. Divide into 8 balls and form into thin buns. If making regular pretzels, form into desired shape.

Lightly grease 2 large cookie sheets. Sprinkle with kosher salt and set aside. Gently lower buns into boiling water. Only 2 to 3 at a time and do not allow them to stick together. Once they float to the top, remove with a slotted spoon and place on salted cookie sheet. Sprinkle additional kosher salt on top of buns. Repeat until all buns have been boiled. Bake for 7 to 9 minutes, rotating halfway through. Remove when pretzels are dark brown, not burnt.


Building Sandwich
4 pretzel buns
4 slices glazed ham
4 slized provolone cheese
mustard
lettuce
tomato

Carefully slice bun and layer ingredients, as desired.

Spaghetti and Meatballs

Make a double batch of these meatballs and freeze them for later. Enjoy!

Serves 4

1 pound ground beef (I use 90/10)
1/2 cup onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 egg, beaten
2 slices bread, diced into 1/4 inch cubes
1/4 cup ketchup
1/2 teaspoon salt
1/4 teaspoon black pepper
4 servings spaghetti pasta, cooked
Any spaghetti sauce, heated

Preheat oven to 400. In a small sauce pan, heat oil on medium. Add onion, garlic and a pinch of salt. Saute until tender. Do not allow to brown. Place in a medium bowl. Add remaining ingredients and mix with hands until blended. Using a cookie scoop, form 20 small meatballs. Place on foil lined cookie sheet. Bake for 15 minutes. Serve on pasta with sauce.

Dill Roasted Chicken Breast

Pair this chicken with my Roasted Potatoes and Brussel Sprouts recipe and you have a delicious meal. Enjoy!

Serves 4
4 bone-in, skin-on chicken breasts
4 tablespoons margarine
3 tablespoons chopped fresh dill
juice of 1 lemon
olive oil
salt and pepper

Preheat oven to 350. Mix margarine, dill and lemon juice in a small bowl. Gently lift skin of each chicken breast and fill with 1/4 butter mixture. Rub skin to distribute. Drizzle each breast with olive oil and season with salt and pepper. Place in a roasting pan, skin side up. Roast, uncovered, for 1-1/4 hours. Baste occasionally. Let rest for 10 minutes before serving.

Loaded Baked Potato Salad

Take your favorite baked potato toppings and turn it into a cold salad. Perfect for a hot summer day. Enjoy!

Serves 8
8 large potatoes, peeled and cut into 1 inch pieces
1 cup sour cream
1/2 cup light mayonnaise
3 tablespoons milk
1 cup shredded cheddar cheese
1/2 cup real bacon bits
1/4 cup chopped green onion
1/4 teaspoon garlic powder
dash salt and pepper

In a large pot, bring heavily salted water to a boil. Add potatoes and boil for 8 to 10 minutes, until they are slightly tender. Drain and place in a bowl with cold water and ice. Drain once cooled. In a large bowl, stir together remaining ingredients. Gently fold in cooled potatoes.If desired, sprinkle with additional bacon and cheese. Refrigerate for 1 hour and serve.

Beef and Noodles with Roasted Carrots

I know canned cream soups are quite processed but moderation is key. Enjoy!

Serves 4

1 pound beef chuck roast or stew meat
8 large carrots, peeled and cut into bite-sized pieces
salt and pepper
1 packet lipton onion soup mix
1 can cream of mushroom or cream of celery (I use cream of celery)
1 can beef broth
4 servings cooked egg noodles or bite-sized pasta

Preheat oven to 300. Place roast and carrots in a roasting pan. Lightly season meat with salt and pepper. Pour lipton soup mix over meat and carrots. Add 1 cup water to pan. Cover and cook for 3 hours. When meat is done, place on cutting board and shred with a fork, discarding fat. Set carrots aside. Place shredded meat and pan drippings in a large pot. Add soup, broth and noodles. Season with salt and pepper, to taste. Cook on medium heat, stirring frequently, until heated through. Serve with roasted carrots on the side.